CLH News #252 August/September '23

All you need is a glass with some ice If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you

Cheers to Victor y: Pubs, Women's Football, and an Unforgettable World Cup Final!

At the time of writing this it is 24 hours until the England versus Spain Women’s World Cup final, so I can’t comment on the result Although I do have a bet that the Lionesses are going to win 3-1!

England's remarkable Women's World Cup team has defied odds, and, given the quality of some of the teams, we have perhaps surpassed expectations, wonderfully so

The journey has captured our hear ts on the road to the ultimate stage – the World Cup final, which brings a significant and timely oppor tunity presents itself: a chance for the government and councils to relax licensing laws and allow our beloved pubs to ser ve alcohol during the match, and I was delighted to see levelling up secretar y Michael Gove seize the initiative and get a letter out quickly to all councils urging them to relax licensing laws and let people celebrate this historic occasion in the best place to watch spor ts, the great British pub!

When it comes to watching spor ts, especially football, UK pubs are unparalleled The electric ambiance , the lively chants, and the unfiltered emotions that fill the air create an immersive experience that can only be matched at the live event itself

So, cheers to the Lionesses, and cheers to the future of women s football!

I would also take this oppor tunity to express my full suppor t to Manchester’s night-time Czar Sacha Lord’s call for a general election

The countr y needs one and it needs one urgently in my opinion, and finally I do feel that the “elephant in the room ” has been addressed

I endeavour to make the point that I am remaining “apolitical”, and like all elections it will be for the countr y to decide who will govern us but as we lurch from one crisis to another inflation interest rates energ y costs business rate disparity alcohol duty all with no end in sight, then I think Sasha Lord has made a good call

To my mind one of the most concerning aspects is declining footfall as seen in many establishments The hospitality sector has always been a go to place for many reasons be they celebrations or commiseration and this worr ying dip in demand ser ves as a stark reminder uphill battle the sector faces And I feel that any appeal to the government would be a pointless exercise Instead, let the “battle commence”! The main par ties should put their manifestoes to the public and we will see first-hand what their intentions are over the next five years as to how they intend to suppor t the hospitality and licensed on trade sector

As always, I can be contacted at edit@catererlicensee com

EDITOR Peter Adams

Hospitality Czar Calls for General Election as Hospitality Closures Mount

(CONTINUED FROM FRONT COVER)

URGENTLY NEED A GENERAL ELECTION

The team behind the bar/restaurant which opened as the 2020 pandemic broke said it was a decision that hadn t been made lightly and that they were ‘devastated’ to have to close their doors

Mr Lord has criticized the current Government once again for their lack of suppor t for hospitality businesses, saying that the government are allowing ‘communities to break up and High Streets to fall apar t’

Taking to social media he said: “Hear tbreaking I met the team at Industr y last year, they were lovely Again, citing Energ y as a factor he said “This Gov’t doesn’t care about Hospitality Under their watch communities are breaking up, our High Streets are falling apar t We urgently need a General Election

“BLOOD SWEAT & TEARS”

In a statement the Industr y Pizza & bar said: statement said: “It is with the heaviest of hear ts we have to say that Industr y has closed its doors for the final time

“Industr y star ted as an idea between three friends of opening a nice little bar where you could have a drink and get a bite to eat, the reality became so much bigger than that and exceeded all of our expectations

“Opening at the height of a global pandemic was an enormous challenge and we had so many hurdles to jump just to stay open In our first year, we were only allowed to open 5 months out of 12 but we powered through because we believed in our vision

“Since then, plenty of blood, sweat and tears, from both us and our incredible team, has gone in to making Industr y what it has been to date Sadly, crippling energ y bills, spiralling overheads, lack of government suppor t and VAT/tax increases have made our little idea unsustainable , without having to charge extor tionate prices ”

Earlier this year Mr Lord said that the UK’s hospitality industr y is in deeper trouble now than during the pandemic as it faces rising inflation, increased energ y costs and staff wage demands, and urged the UK gov-

ernment to return to Parliament and provide immediate inter vention, including a temporar y reduction in VAT on business energ y bills from 20% to 5%

HOSPITALITY 10% OF ADMINISTRATIONS

The call for a general election follows a repor t which reveals that the hospitality industr y accounted for 10% of administrations in the first six months of 2023 – the four th highest sector in the UK

Analysis by full-ser vice law firm Shakespeare Mar tineau reveal that a total of 759 businesses, 79 of which came from the hospitality industr y, filed for administration between 1 Januar y and 30 June 2023, marking a 22% increase compared to 2022

Retail, manufacturing, construction, hospitality and real estate were the worst-hit sectors, accounting for 57% of all administrations Greater London led the way with 25% of the filings followed by the Nor th West (15%) and South East (11%), data from The Gazette Official Public Record has revealed

While administrations are still yet to hit pre-Covid levels (940 in the first six months of 2019), an insolvency and restructuring exper t has warned that more businesses will fail unless inflation is controlled and interest rates stop being increased

HMRC TAKING “HARDER LINE”

Andy Taylor, par tner and head of restructuring at Shakespeare Mar tineau, said:

“Given the prolonged economic uncer tainty that is plaguing the countr y the increase in the number of businesses filing for administration is no surprise

HMRC is definitely taking a harder line than in previous periods and its threat of enforcement is cer tainly pushing some businesses towards considering their options, with some seeking administration as an alternative to facing a winding up petition

“We’re seeing a steady flow of corporate failures Should some other ‘bad news ’ rear its head, then that is only likely to increase Businesses and individuals need to see interest rates and inflation come down With a period of stability, we will see confidence increase ”

With the sector’s filing almost doubling when compared with the first six months of 2022, the retail industr y replaced construction as the worst-hit sector The hospitality, real estate and manufacturing sectors also remained in the top five

Andy said: “The sectors most impacted are feeling the effects of higher interest rates and inflation; the money in people’s pockets is now wor th less so they are less likely to purchase none essential items and ser vices, which is impacting the retail and hospitality sectors

SPENDING SHRINING FOOTFALL DECLINING

“Consumer spending is shrinking and footfall on the high street and in restaurants is declining as a result The pressure is also on businesses as they face higher borrowing costs and energ y expenses so they are being squeezed from both sides

“There is still uncer tainty in the geopolitical landscape which is impacting business confidence With cash flow becoming tight businesses are at a greater risk of going under Supply chain issues and the rising cost of impor ting goods, especially in the automotive industr y, have created a challenging juggling act for businesses to maintain profitability ”

Greater London remains the region where most businesses filed for administration However, the Nor th West over took the South East for second place , and the West Midlands replaced the East of England in the top five

“LACK OF FAITH” IN POLITICAL LEADERS

This call for a general election could not have come at a worse time for the government, at the beginning of the month Campaign for Real Ale (C AMRA) issued warning to politicians ahead of an approaching general election

Just two days after Prime Minister Rishi Sunak attended C AMRA s Great British Beer Festival research commissioned by the consumer campaigning group revealed that 2 in 5 Brits (43%) don’t trust any of the Conser vative , Labour or Liberal Democrat political par ty leaders to look out for the interests of British pubs (For full stor y see page 11 )

4

Ways Managers Can Support Mental Wellbeing In Hospitality Workers

With mental health being an impor tant topic in the hospitality industr y as of late , Kelly Friel from tool and PPE exper ts Zoro (www zoro co uk) shares her tips for suppor ting your team's wellbeing

It s no secret that the hospitality industr y is fast-paced and highpressured However, because of this, the sector has one of the highest rates of mental health problems in the workplace , according to data from the University of Cambridge , with just under one in four people working in hospitality saying they've struggled with their mental health

Stress and anxiety can lead to an unhealthy work-life balance and increased absenteeism making it crucial for managers to prioritise their team's wellbeing Below, we ll go through just some of the ways you can help look after your hospitality staff's mental health

MANAGING UNSOCIABLE SHIFTS

Hospitality staff tend to work long or unsociable hours and while this is necessar y for the business to run smoothly, understanding that this can put pressure on your staff is key Encourage a healthy work-life balance by fairly distributing unsociable shifts across the team For example , many establishments have implemented a 'four days on, three days off' rota, which ensures employees get at least three days off per week

Offering shift flexibility, such as shift swapping, can also make a big difference among staff, giving them more control over when they work so they can organise their shifts around their other commitments This is especially impor tant in the hospitality sector as the industr y hires a large propor tion of par t-time staff like students Managers should work with their staff to organise their shifts around commitments such as impor tant exams

PROVIDING A CLEAN AND SAFE WORKPLACE

The working environment can significantly impact employee wellbeing Unsafe or poor working conditions can make staff feel unappreciated, make ever yday tasks more difficult, and reduce productivity Maintaining a

clean establishment is therefore key to suppor ting a healthy workplace overall This includes providing proper hygiene and infection control procedures to protect staff from illness, as well as ensuring facilities are fully stocked and providing PPE to reduce the risk of injur y

It's impor tant to remember that many people can be more vulnerable to cer tain illnesses, including COVID19, so giving them the option to wear extra PPE such as face masks and shields can help assure staff that they can feel safe at work

HANDLING DIFFICULT CUSTOMERS

Whatever kind of establishment you run, customer satisfaction is at the hear t of ever ything you do, but it's impor tant to acknowledge that "the customer is always right" doesn't always apply 95% of hospitality workers repor ted receiving abuse at the star t of the COVID-19 pandemic according to a study from Strathclyde Business School, three quar ters of which came from customers

Conducting regular customer ser vice training sessions can help make staff feel better equipped to deal with these situations as they arise However, you could also consider a zero-tolerance policy when it comes to abuse of staff, either from customers or other staff members, to protect your team

PRIORITISING MENTAL HEALTH AS A COMPANY

Fostering a culture of openness and honesty is one of the best ways to ensure staff feel suppor ted while at work This is also a great way to learn more about the challenges your team are facing, so you can put strategies in place to make your workplace the best it can possibly be Ensure your staff's concerns are heard by scheduling regular one-to-one sessions, creating a suggestion box, or offering anonymous sur veys, to give staff an oppor tunity to discuss anything they feel is impacting their work

Incorporating mental health awareness as par t of your company values can kick-star t the conversation and make staff feel more comfor table to be open Conduct mental health awareness training with senior members of staff to ensure they're suppor ting their team in the best way possible This will help your team to recognise signs of burnout not only in themselves but amongst their colleagues and give them the tools and skills to be able to offer suppor t

By following some of the steps above , you can help suppor t your staff's mental health at work, resulting in a happier, more productive team For even more essential tips, take a look at the latest news and advice at CLH News

Abolishing Tourist Tax 'Would Boost the Economy by £10BILLION' says Report

A new repor t from Centre for Economics and Business Research (CEBR) released this week reveals that the removal of tax-free shopping in the U K, introduced by Prime Minister Rishi Sunak when he was chancellor is costing the countr y £10 7 billion and deterring two million tourists a year from visiting

Hoteliers and retailers have campaigned for the reintroduction of tax-free shopping since the Treasur y withdrew from the VAT retail expor t scheme in Januar y 2021, voicing concerns that tourists are “bypassing” the UK for destinations offering the rebate

The repor t commissioned by the Daily Mail and hotelier Rocco For te has found that the economy would be better off by more than £10 billion a year by reinstating VAT refunds The Treasur y could also see an annual £2 billion boost, estimating that spending eligible for tax-free shopping stood at £6 6 billion last year – rising to £7 7 billion this year Assuming all visitors took up the VAT rebates, around £1 1 billion of this would have been returned to customers in 2022 – or £1 3 billion in 2023

On a per visitor basis, VAT refunds would reduce the cost of a visit to the UK by around 4 2 per cent, the CEBR calculated

It estimated that the cost reduction would have increased visitor numbers by 1 7 million last year – rising to two million in 2023 The CEBR repor t estimated that spending eligible for the visitor rebate stood at £6 6b in 2022 around £1 1b of which would have qualified to be returned to visitors

Applying these findings, the CEBR found the initial cost to the treasur y in lost taxes would be outweighed by the increase in spending and boost to the wider economy

Welcoming the findings, Sir Rocco For te who organised the open letter to Chancellor Jeremy Hunt, said: ‘The Government’s tourist tax, which has made the UK the most expensive place to shop in Europe has turned into a disaster for hospitality retail travel and tourism

‘Just at a time when they should be doing ever ything they can to boost anaemic economic growth, ministers have tied one hand behind the backs of businesses by abolishing the traditional VAT rebate for tourists that did so much to encourage visitors to come to the UK to spend money

The Perfect Snack for All Your Trade and Hospitality Needs

New Research Reveals How Live Sport Boosts Pub Spend and Stays

Screening live spor t in pubs and bars can substantially increase customers’ spending, dwell time and loyalty, new research by CGA by NIQ and Sky Business reveals

The exclusive sur vey of consumers shows people who watch live events spend 36% more on eating and drink out per month than those who do not Nearly nine in ten (87%) say they stay out longer than usual when a live game is on while even more (89%) are more likely to revisit a venue if they know it screens spor ts Live spor t also connects friends and families, with three quar ters (75%) of viewers watching with bigger groups than they would usually socialise with on nonspor ting occasions

The sur vey uncovers the spor ts people watch in pubs and bars It highlights the huge popularity of football the most watched spor t ahead of rugby union, boxing, cricket and Formula 1 and interest in the English Premier League , consumers ’ most followed competition which star ts again on Friday 11 August

The new repor t, The Value Of Live Spor t in Britain s Pubs and Bars , also features an in-depth sur vey of pub landlords, managers and owners It reinforces the value of live spor t to venues and the risk of neglecting it with four in five (82%) believing some guests would go elsewhere if they stopped screening games Other insights from the new repor t include:

• Women’s spor ts are increasingly popular in pubs and bar s Half (48%) of venues plan to screen more games over the next few months provid ng a great oppor tunity to br ing more women and families into venues

• Free and fast WiFi is an essential par t of the pub and bar exper ence More than four in five (85%) of those who watc h spor t in pubs and bar s expect free WiFi access , and nearly two thirds (64%) say a poor connection makes them less likely to return

• Sky Spor ts is Br itain s top provider of live spor t Nine in ten (90%) spor ts viewer s think Sky Spor ts is the best broadcaster of live events , and a similar propor tion (91%) consider it to be the home of the English Premier League

Andy Dean, CGA by NIQ’s client director – hospitality operators and food, said:

“This research confirms the enormous value of live spor t to Britain’s pubs, bars and drinks suppliers These venues give people memorable and communal experiences that simply can’t be replicated at home , especially during major football competitions, and these occasions not only boost spend but improve reputation

With businesses and households alike facing major cost pressures it’s more important than ever to provide compelling reasons to eat and drink out, and investing in live spor t is an excellent way to keep people coming through the doors ”

Damian Saunders, Managing Director of Sky Business Hospitality said: At Sky Business, we ’ re all about bringing our customers unmissable TV content and connectivity so they can provide the best experience for their customers

As we head into a new football season, we wanted to get a barometer of how people value spor t and the role it plays, whether they are behind the bar or in front of it

“There’s nothing quite like live spor t when it comes to bringing people together Whether your customers are hard core spor ts fans, follow an individual team or player, or just casually watch from time to time , watching live spor t in a pub is undiminished and plays a key role in creating a great atmosphere and connecting people from all walks of life

By investing in the live spor t that really matters, Sky Business helps licensed premises drive more revenue Spor ts fans spend more than other pub goers, they stay longer, and they keep coming back for more ”

Small Businesses Serving Food Struggle To Face Environmental Responsibility

Small businesses are often unaware of their negative environmental impact Individually, their impact is negligible , but collectively it s significant

According to a recent study from Sheffield Business School at Sheffield Hallam University, effor ts to engage small foodser vice businesses in social responsibility are too often focused on environmental responsibility and rarely on the ethical aspects of the industr y that matter to them

The research was based on inter views with 38 small foodser vice businesses located in Sheffield, UK It found that the small foodser vice businesses were more likely to prioritise their employees over other elements such as environmental concerns, as employees are a crucial par t of the ser vice experience

Therefore , to engage these businesses, small business social responsibility (SBSR) should focus on getting employees interested in social responsibility To do this, the research found that rather than targeting environ-

mental aspects, SBSR actions should instead focus on the par ts of social responsibility that matter to employees: the organisation s ethics, pay and employee retention

Professor Alisha Ali at Sheffield Business School said: “Policymakers should avoid the corporate social responsibility (CSR) terminolog y in being more mindful of the realities of small businesses

Industr y associations should use these insights to inform their CSR trainings to small business owners par ticularly the need for prioritizing ethics of care in relationships with employees ”

Small UK businesses generate up to 70% of local pollution levels, 60% of commercial waste and half of all UK business greenhouse gas emissions This is often because they don t think about their small business social responsibility (SBSR) beyond food waste and recycling It is therefore critical that changes are made

The 5 Principles Of How To Activate Effectively In The On-Trade

It’s no secret that with soaring energ y and food costs and weakening consumer demand pubs and bars are going through an especially challenging period

But despite the pressures on people’s wallets, the on-trade still remains the best place to showcase and build your booze brand

Whether it’s for an established brand or a small craft beer, the potential impact of a good on-trade activation is huge both with consumers and your prospective trade customers

On-trade can be a tricky area to navigate though, especially for smaller brands with less spending power So how can brands activate in the on-trade effectively? I ve distilled best practice into five key principles

1. BE SELECTIVE IN WHERE YOU ACTIVATE

Venues are brands in their own right with their own customers who buy into their offering As a booze brand, being seen in these venues is as much an adver t for your brand as the activation itself

So you need to think carefully about which venues you want your brand to be listed in and whether there’s synerg y between them Corona sponsoring festivals such as Boardmasters which align with their sunshine and beach-oriented brand identity, is a good example

The brand also reinforces its presence by blanketing Newquay with pop-up bars and quick-ser vice group ser ves in their iconic metal ice buckets

A smaller, more selective campaign is also usually better than a wide-reaching, less-targeted one Unless you ’ re a really big player, there’s no point aiming for 100 pubs across the countr y You’re better off focusing on the 10 which best fit your brand proposition

2 DON’T CREATE EXTRA WORK FOR YOUR CUSTOMERS

Your customers are busy enough managing a huge number of external pressures Don’t add to their workload with your activation In fact you should minimise as much as possible the amount of input your customer has to give for the activity to happen

Organise as few meetings or sign-off processes as possible Provide your own assets for social posts (you can even boost them with your brand budgets) If your activation is a point of sale (POS) kit merchandise it for them or risk it finding its way into the cellar and never emerging again

3. INCENTIVE SCHEMES NEED TO BENEFIT THE ENTIRE STAFF

By Chris Macrae , Account Director, Sense (https://sensemktg.com)

Often brands will offer incentive schemes to encourage venue managers and owners to suppor t their activation But incentives need to be offered to the venue ’ s entire staff not just at the top level Frontline staff are the face of your brand in the on-trade , so engaging them with your activation is as impor tant as engaging your end consumers

Anything that encourages staff to work towards a team goal whether it’s a bar tab for a staff par ty or free rides home for ever yone at the end of the shift, will always yield better results Jagermeister ran a campaign where they surprised their top accounts by bringing in professional cleaners at the end of the night, with pizza and Jager cocktails provided for tired workers who could do with a well-earned break!

4 PROVIDE TRUE VALUE TO THE ACCOUNT, NOT JUST YOUR BRAND

With the challenges facing the on-trade , it’s more impor tant than ever to view your relationship with your customers as a par tnership not a transaction Securing their buy-in over the long term is critical in building your brand

So rather than cannibalising the sales of other brands, tr y to focus on ways to increase overall revenue for the venue with group and premium ser ves or food and drink pairings

Consider renovation work or purchasing a usable asset to upgrade the venue , like improving the beer garden, or maybe providing TV screens for spor ts events or an ar tistic installation Avoid whacking a logo on something they already have

Finally, make a long-term commitment to help drive footfall and improve the venue s revenues streams, whether that’s with the sponsorship of an activity (e g a pub quiz) or providing a guest DJ, chef or street food offering For smaller brands, budget will obviously be a consideration But in the first year, your priority needs to be investing in this relationship On-trade activations are a trade off, and they re a trade off in the place where you can best make an impact with your brand

5. GET YOUR CUSTOMERS EXCITED

Your trade customers should be as excited about your brand as the end-consumer and if your activation is one consumers want to be par t of, the customer will want to be par t of it too

What doesn’t excite people is yet another POS kit, so be creative in your activation ‘Gin trees’, for example , have been great for gin brands in the on-trade These trees carr y six gin glasses at once providing a nice visual display for the pub or bar They also tend to come with promotional deals for consumers to encourage them to buy all six drinks at once It’s a win-win-win for the brand, customer and consumer

Building booze brands in the on-trade isn t quick cheap or easy but it is effective Following the above rules will ensure you build meaningful relationships with your customers, which will translate into a good rate of sale over the bar and favourable perceptions of your brand with consumers

The Average Pint Of Beer Costs £3.30p More In The UK Than The Global Average

A recent study conducted by finder com compiled data on the average prices of beer in the most populated cities around the world The analysis looks at 166 countries so you can find out where your city ranks

Across the world, a pint of beer costs £2 60 on average In the UK the average beer costs £5 90 making it significantly more expensive than the global average

The most expensive pints of beer in the world on average are sold in Qatar, with higher prices on average than runners-up UAE (£9 93) and Oman (£8 68) The cost of a pint of beer in Qatar has decreased by 7 9% to 10 47 from £11 37 in 2022, according to price comparison website finder com

The most expensive places to drink a pint in Europe are Iceland (£7 81) and Norway (£7 13), closely followed by Switzerland (£6 54) and Finland (£6 33)

The United States is the 9th most expensive countr y for beer on average , with a pint costing £6 22 on average Meanwhile , a pint down under in Australia, will set you back £5 01 on average

CHEAPEST PINTS IN THE WORLD

If you ’ re looking to save money when spending overseas, the African continent seems to offer more accessible prices Burundi takes the crown for the cheapest price with a pint of beer costing only £0 46 on average The rest of the top 5 cheapest countries include: Lesotho (£0 62), Libya (£0 69), Togo (£0 73) and Malawi (£0 74)

The cheapest beer outside of Africa can be found in South-East Asia, with pints costing only £0 79 in Laos, and £0 84 in Myanmar and Vietnam

The cheapest beer in Europe can be found in Moldova with pints costing only £1 36 on average , closely followed by Kosovo (£1 44), Belarus (£1 69) and Bulgaria (£1 70)

Admiral Taverns Invests £338,000 into Two Berkshire Community Pubs

Admiral Taverns has invested £338,000 across two local community pubs in Berkshire The Millhouse in Dustan Park has received a

we ve had so far

great Having worked in the hospitality industr y for 20 years I’m confident that both pubs will be impor tant pillars of their communities, bringing people together ”

Kintbur y residents were welcomed back to the Blue Ball on Saturday 12th August with an exciting weekend of enter tainment The pub has undergone a complete interior and exterior refurbishment, including the introduction of a beautiful garden space featuring brandnew seating, heaters and lighting Inside , the pub features a more welcoming look and feel to its restaurant which offers pub classics such as burgers and pasta

Troy Bett, Business Development Manager at Admiral Taverns commented: I am thrilled with the investment projects that have taken place across Kintbur y and Dunstan Park – the results look amazing and will ensure both pubs sit at the hear t of the communities We’re continually investing into our pubs across the UK and strongly believe in the impor tance of offering local communities the resources they need to bring people together Mike brings both experience and charisma and I wish him ever y success for the future ”

Sector Responds to Latest Inflation Figures

Industr y leaders have reacted positively to the news that inflation has fallen sharply, according to the latest official figures

The key, consumer price index (CPI) measure of inflation fell to 6 8% in the year to July, down from of 7 9% in June according to Office of National Statistics (ONS), however the this current announcement of 6 8% is significantly shor t of the government’s target of 2%

This latest announcement means prices are still rising but at a slower rate than before as the energ y regulator Ofgem changed the energ y price cap in July which brought down bills

UKHospitality Chief Executive Kate Nicholls said:

“Another fall in the overall rate of inflation is encouraging and indicates a positive trend

“However, core inflation remaining flat at 7% does raise serious concerns that hospitality businesses will be hit hard by an inflation-linked hike in business rates next year

“With rate increases following the September inflation rate , we need to see a dramatic fall in inflation by then or hospitality will face a business rates bill running into the hundreds of millions

“It’s clear the fall in the overall rate has been driven by decreasing energ y costs, which suggests fur ther action on energ y could result in inflation coming down far more rapidly Ofgem has set out a number of recommendations to clean up the energ y market and these should be implemented as soon as possible ”

Michael Kill, CEO of NTIA, commented on the recent inflation data,

stating that although there’s a positive shift on the surface with a 6 8% inflation rate for July, it still falls significantly shor t of the government’s 2% target

He highlighted the decline in energ y costs and the slower increase in food prices, though they remain 15% higher compared to a year ago Kill also noted the continued challenges faced by hospitality and nighttime economy businesses due to high operational costs, leading to customer constraints resulting in a drop in visit frequency and spend

The Bank of England’s stance on interest rates is yet to be seen, but given the substantial gap between the current inflation rate and the 2% target, many analysts predicting a fur ther rate hike in September

Kill pointed out a divergence between the Prime Minister’s confidence in the plan and the actual challenges the sector is confronting He

expressed concern that immediate sectoral issues are being overlooked in favour of policy adherence

The feasibility of the Government’s commitment to halve inflation within the year remains uncer tain

Ed Bignold, Managing Director with Alvarez & Marsal s Corporate Transformation Ser vices, said: Despite a sharp fall in the overall rate of U K inflation, the hotel and restaurant industr y experienced a slight increase in prices, rising from 9 5% in June to 9 6% in July, driven largely by yesterday’s news that UK wages grew much more than expected and at a record annual pace in recent months This is a concerning development for the sector and consumers alike and indicates that hospitality businesses will continue to feel the squeeze with wage bills making up a significant propor tion of all costs

There are however some bright spots for business owners International travel has become increasingly expensive , and many Brits have opted for staycations this summer, helping to increase demand for the UK s restaurants, pubs and bars, and keeping hotels at higher occupancy for longer These benefits should continue to feed through in the coming weeks However, to fully capitalise on this effect amid the costof-living crisis, the industr y needs to tread the line between affordability for consumers and sustaining margin

As we approach the end of the high season for much of the industr y, and expect that lower overall U K inflation will take time to translate into increased corporate and leisure demand, even if it does prove to be sustained as a trend in the coming months action needs to be taken by operators to maintain margins and cash for debt ser vicing ”

Wettest July On Record Dampens Drinks Sales

CGA by NIQ’s latest Daily Drinks Tracker reveals the worst weekly measurement year-to-date thanks to the wettest July on record

The tracker, formerly the Drinks Recover y Tracker, shows that average sales in managed venues across the seven days to Saturday (5 August) were down -6% on the same week in August 2022 This drop was exacerbated by three days of double-digit declines, with only two days managing to achieve marginal growth The results were not helped by strong comparatives last year, where temperatures were seen consistently in the late 20s

It’s clear that Sunday bore the brunt of the poor weather with sales

dropping -16% compared to last year Rain across much of the countr y disrupted plans, and Monday didn t fare much better (down 10%) Tuesday experienced a slight uptick in growth (up 0 8%), but Wednesday’s figures dropped once again (down 3%) Thursday saw a slight growth (up 0 5%), before Friday sales dipped (down 3%), fur ther adding to the week’s challenges The week finished with Saturday’s sales down by 4%

The Daily Drinks Tracker’s breakdown of sales by categor y shows that cider emerged as a barometer of overall performance , experiencing a -15% decline in sales, although the categor y had poorer weeks in July Spirits witnessed a drop of -11% while soft drinks dropped -7%

and beer categor y also saw a drop into negative territor y with sales down by -4% Wine managed to hold onto growth with a +1% increase in sales

“As the On Premise reflects on a dampened week marked by disappointing weather and declining sales operators and suppliers are undoubtedly pinning their hopes on August to bring a resurgence of summer and positive performances,” says Jonathan Jones, CGA’s managing director UK and Ireland “The unpredictability of weather patterns highlights the significance for businesses to adeptly manage these challenges and tailor strategies to ensure resilience and growth in the On Premise ”

Scrap the Late Night Levy, Industry Urges

In a move that has angered industr y organisations, the government has announced, (Wednesday July 12) that the late-night levy (LNL) would be extended to allow local authorities to create LNL areas smaller than their local authority boundaries and also include refreshment premises

Currently licensing authorities have the power to introduce a “late night levy” on premises licensed to sell alcohol in the authority’s area

The levy applies during a “late night supply period” (ie between midnight and 6am) The authority chooses the length of time within this period that the levy will apply The levy must cover the whole of an authority’s area

The net revenue raised goes towards the costs of policing the latenight economy This must be split between the licensing authority and the relevant police and crime commissioner (PCC) At least 70% of the net revenue must be given to the police The licensing authority can retain up to 30% to fund the ser vices it provides to manage the nighttime economy

However, in July 2022, the House of Lords Liaison Committee published a repor t scrutinising the Licensing Act 2003 The Committee recommended that if the Government intended to retain the levy, the changes to be introduced through the Policing and Crime Act 2017 needed to be consulted on as a matter of urgency and brought into force It also said that, within three years of the provisions being implemented the Government should consult on the impact of the amended levy If there was not a demonstrable improvement of the impact and uptake of the levy it should be abolished

In its November 2022 response to the Committee’s repor t, the Government said it intended to deliver its commitment to consult on the level of the levy to be applied to late night refreshment premises “at the earliest oppor tunity”, however, it said it did not intend to carr y out a formal consultation on the impact of the levy

Despite outdated evidence and opposition from the hospitality and ontrade sector, the Home Office has confirmed that the late-night levy will be extended to:

• allowing licensing author ities to target specific geographical locations

• extend ng the levy to inc lude late night refreshment outlets

• enabl ng PCCs to request the licensing author ity to propose introducing a levy

• requir ing l censing author ities to publish nformation about how funds raised by the levy are spent

“REALLY FRUSTRATING”

UKHospitality Chief Executive Kate Nicholls said: “It’s really frustrating that the Home Office has proceeded with this extension of late-night levy powers, par ticularly when the evidence base is seven years old and horribly out of date

“Introducing more powers for local authorities to implement the levy and making more venues eligible to pay is a damaging blow to the late-

night economy, which already paid hundreds of thousands of pounds in late night levies last year

“Given the challenging economic circumstances businesses face , the Government should be focused on reducing regulation and easing cost burdens Instead, they have chosen to add more This will simply stymy investment and limit economic growth

I would continue to urge the Government to show that it s on the side of businesses and abolish the late-night levy as soon as possible ”

ABOLISH THE SCHEME COMPLETELY

C AMRA Chairman Nik Antona said: These changes to the controversial Late Night Levy scheme are a step in the right direction, allowing councils to make sure they can apply to a smaller area like a city centre rather than penalising business across the whole council area

“However, C AMRA is still calling on the Government to abolish the unfair Late Night Levy scheme completely due to its detrimental impact on well run and responsible pubs, social clubs and taprooms which are at the hear t of communities and bring people together to tackle loneliness and social isolation

“It is for these ver y reasons that the Government is changing the alcohol duty system in August to suppor t and encourage people to consume beer and cider in the regulated setting of the pub It makes no sense to suppor t pubs through the tax system but penalise them through the unfair Light Night Levy

“The best way to tackle the problems of safety in the night-time economy is for councillors, the police and hospitality business to work closely together to tackle local issues – not through a punitive and blunt measure like the Late Night Levy that applies to businesses even if they don’t open late into the night or aren’t a source of anti-social behaviour ”

Developers Flout Vital Pub Protection Regulations in a Third of Pub Closures

Shock pub closure figures released by consumer group the Campaign for Real Ale (C AMRA) show a third of pub losses happen without the required planning permission

The data – published as par t of C AMRA’s biennial pub closure figures – shows a total of 95 pubs lost to conversion or demolition across the UK in the first six months of the year, with 31 of those lacking planning permission

Pubs in England cannot be conver ted or demolished without planning permission – a vital protection campaigned for by C AMRA – which empowers communities to have their say on the future of their local However concerning figures released today by the Campaign show that a third of pub losses happen without this process taking place A fur ther 772 were classed as long-term closed , equivalent to 30 pubs a week, and by far the highest figures seen since C AMRA star ted producing comparable figures in 2021 While the outlook is undoubtedly serious for the pub trade there are reasons to be optimistic within these numbers, as pub numbers were up overall The Campaign found that despite 95 pubs being demolished or conver ted, a total of 127 new ones had opened – slightly increasing the UK’s pub stock

These figures come as calls mount for the Government to change its plans for High Street Rental Auctions Pitched as a regeneration scheme these auctions would see developers gain the ability to gut and conver t vacant pubs without the need to apply for planning permission C AMRA has already voiced its con-

cerns that cutting communities out of this decision will lead to the loss of valued community facilities, an issue compounded by cases where development already goes ahead without proper permission

Commenting on the figures, C AMRA Pub and Club Campaigns Director Gar y Timmins said, “The pub trade is resilient, but it’s simply unacceptable that developers are able to flout planning regulations in this manner

“C AMRA has been calling for more consistent enforcement of planning requirements by councils for some time We believe that if Local Planning Authorities are not able to apply pub protections as set out in legislation, then Government in Westminster must step in to provide clearer guidance These are national policies in England and yet the variation that our campaigners see between councils with the strongest pub protection policies, and those that view pubs as an inconvenience , is shocking

“Today’s figures must be a wakeup call for government at all levels to take a more proactive approach in ensuring compliance with the National Planning Policy Framework

“We are also calling on the Welsh Government to urgently introduce and enforce planning protections for pubs in Wales – and for the Scottish Government to end the current loophole where pubs can be demolished without planning permission ”

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YOUR COMMON HOTEL L AUNDRY ISSUES – SOLVED!

The quality and cleanliness of your hotel and spa linens can be the difference between an awkward complaint at reception and a five-star review following your guest’s stay

If you ve ever struggled with getting your whites truly white again or wondered how to extend the life of your linens, WASHCO’s chemical expert, Craig Banham, shares with you some of his tips and tricks

Yellowing of White Linens

Fresh bed sheets are one of life’s simple joys so it can be frustrating when your once crisp whites begin to yellow While exposure over time to bodily fluids sweat and skin care products are often the main culprit your laundry processes can play a part too

In many cases this can be due to issues such as residual chemicals that turn yellow when they come into contact with heat or using too much detergent in your wash cycle

Solution:

Using the right chemicals in your laundry process is key here One of the easiest ways to do this is to enlist the help of a laundry specialist who can implement an auto-dosing system which releases only the correct levels of chemicals for different cycle types Not only will this be paired to run seamlessly with your washing machine but will ensure you achieve the best results from your laundry too

Food-based Stains

Table linens and napkins will naturally fall victim to food stains but your bed sheets can too especially when running room service

Solution:

To remove food-based stains, an emulsifier will often be needed to help remove any oils Your best chance at getting the stain out will involve setting the cycle at a minimum of 45C, running for at least 12 minutes at wash temperature

Fake Tan Marks

Did you know that fake tanners are costing hotels in the UK a staggering near £1 8m per year by leaving marks on linens? The new figures from Regenex also found that of the 1 120 tonnes of bedding and towels discarded by the industry each year 224 tonnes are marked with fake tan

Solution:

For best results, set up a prewash with detergent and alkali boost, followed by a main wash with the addition of an emulsifier This should ideally run at a minimum of 70C for around 15 minutes You can then run a final wash at a minimum of 60C with hydrogen peroxide to remove any remaining stains

Residual Spa Oils

Essential oils – while great for the skin – can wreak havoc on your hotel’s towels and robes Some common issues include staining and greasy residues, as well as unpleasant lingering odours

Solution:

Because essential oils are particularly difficult to wash out of towels and robes it is often best to start off the laundry process with a prewash We then recommend adding an emulsifier to your main wash and running this for at least 15 minutes at 70C or above For stubborn stains a final wash may be beneficial Here you can add in hydrogen peroxide which will help to brighten your whites

WASHCO are specialists in the supply, installation and maintenance of commercial laundry equipment for hotels. To find out more, get in touch with their expert team on

or

“Lack of Faith” In Political Leaders To Protect Pubs Survey Reveals

Almost half of the UK public do not trust any of the mainstream par ties to look out for the interests of British pubs a new sur vey has revealed

The sur vey conducted by Campaign for Real Ale (C AMRA) reveals that two and five (43%) of those sur veyed have a complete lack of faith in the Conser vative Par ty, the Labour Par ty and the Liberal Democrat par ty to protect Britain s licenced on trade , which is led to the campaign group issuing a stark warning to politicians ahead of approaching general election

Labour s Keir Starmer fared best, with 17% of Britons saying they would trust him to look out for the interests of pubs, whilst current Conser vative PM, Rishi Sunak, only had the trust of 9% Liberal Democrat leader Ed Davey came in at the bottom of the pack with just 3% of Brits saying they would trust him to look out for the interests of pubs

Consumer organisation C AMRA has always maintained par ty-political neutrality in its campaigning, having worked closely with all major political par ties in its 50-year histor y The network of grassroots campaigners that make up the 150,000 strong organisation work with elected representatives at ever y level, as well as fighting for pubs, social clubs, brewers and cider makers with more direct campaigning

“MEANINGFUL ACTION”

Despite recent lobbying successes for the Campaign, including the introduction of a lower rate of tax for beer and cider sold on draught the organisation voiced its concerns for the future of British pubs

C AMRA’s National Chairman, Nik Antona commented, “Sadly, this data suggests that the public’s perception is that our beloved locals have often been an after thought in politics We often hear politicians playing lip ser vice to the community and social value of our locals – which is brilliant – but we need that to be backed up with meaningful action

“With a general election approaching, these results should be a wake up call for politicians, who need to have substantive policies in place to address the catalogue of issues facing the pub trade

“C AMRA believes our pubs and social clubs deser ve a fighting chance with urgent action needed on energ y prices, Business Rates, a fix for the takeaway pints issue caused by the new Alcohol Duty system, and the right for licensees to choose what products they keep on the bar without stock lists being dictated by pub companies ”

'NO MORE COSTS'

This lack of public trust follows this week’s changes in duty which will see UK brewers and pubs incur cost increases with beer duty reaching the highest level it has ever been Brewers will now pay 10 1% more tax on bottles and cans of beer, meaning tax will make up around 30% of

the cost of a 500ml bottle

At the same time , duty paid on draught beer in pubs will be frozen but the tax increase on packaged beer is set to have an impact on both breweries and pubs adding an extra £225million of costs per year across the industr y at a time when businesses and consumers have already been battling high inflation for months on end

The changes, which are being introduced as par t of wider reforms announced in 2021, simplify the regime so that duty paid on all alcoholic drinks is relative to their strength (ABV)

The move is par t of the Government's plan to incentivise the production of lower-strength alcoholic drinks, with products qualifying for the new lower rate of duty now being anything less than 3 5% up from 2 8% in the previous system

POSITIVE STEP

The long-awaited introduction of this new system is a positive step forward, says the British Beer and Pub Association but with other cost increases showing no signs of let up and the overall rate rising due to inflationar y pressures pubs and brewers are pleading for Government to guarantee an end to price increases and stop fur ther hikes to duty in the future

Emma McClarkin Chief Executive of the British Beer and Pub Association said: "Our duty system was longoverdue reform, to better incentivise the production of lower-strength products and nudge consumers towards them This is a ver y welcome change for our industr y which will help to generate even more variety and greater innovation in our sector, as is the freeze for draught beer to suppor t pubs ”

"But brewers don't just supply draught products, they package beer in bottles and cans for enjoyment in pubs and at home as well, so the 10 1% duty increase will have a huge impact, and overall will likely lead to costs going up across the whole categor y ”

ENORMOUS PRICE HIKES

"This will be on top of the enormous price hikes they've faced on energ y, barley, wheat and other key commodities across their supply chains over the past two years The cost of consumer goods have risen on average by 24% in that period, but brewers have worked hard to keep the impact of disrupted supply chains and cost increases to customers at a minimum with average cost of beer increasing by just half that at 12% because the last thing they want to do is price people out of enjoying their favourite drinks ”

"We need the Government to guarantee there will be no fur ther increases to duty in the coming months because there is only so long our brewers and the pubs they supply, can continue to shield customers from these rising costs so that a pint at the local remains affordable for ever yone "

Takeaway Pint Rules Extended As Plans To Scrap Them Is Axed

The Government has “had a change of hear t” and has decided to extend licensing laws introduced during the Covid-19 pandemic which allows pubs to sell takeaway beers

Prime Minister Rishi Sunak is said to have personally inter vened to stop the rules from changing, which means pubs will be allowed to continue selling takeaway pints to help them boost income

Taking to social media the Prime minister said: “I’ve heard the British pub industr y loud and clear – takeaway pints are a boost for their businesses and our economy ”

The move , which saw customers ser ved through hatches during the pandemic , was due to expire on 30 September but will now continue until March 2025 and also means that pubs will no longer need to apply for permission from their local council if they want to continue selling takeaway alcohol

During the pandemic , the government said it would find a permanent solution to suppor t pubs when it implemented the temporar y off-premise sales exception in July 2020, as the countr y emerged from its first lockdown

Through the relaxed rules, pubs and bars were able to sell alcohol directly onto the street within the area covered by any pavement license

The Night Time Industries Association welcomed the Prime Minister s decision and said that Rishi Sunak s inter-

vention now eliminates the need for a separate application process, ensuring that businesses can sustain off sales operations This extension also upholds the licensing easement introduced in July 2020, designed to offer suppor t to the struggling pubs and bars during the ongoing crisis

NTIA s CEO, Michael Kill, hailed the decision as a display of common-sense prevailing , highlighting that this decision will maintain continuity in trading for businesses that have relied on off sales for the past three years, a provision initially implemented in July 2020

Kill added that this decision will provide essential relief to pubs and their business operations He emphasises the sector’s significant contribution to both the economy and the social fabric of local communities

Emma McClarkin, chief executive of the British Beer and Pub Association, said the government had to realise that on-trade venues were still operating “under immense pressure ” and Mar tin McTague national chair of the Federation of Small Businesses, said the move would offer an “extra revenue stream to mitigate the rising costs”

UKHospitality chief executive Kate Nicholls welcomed the move , and said that pavement licenses had constructed special areas for such sales outdoors and night czar Amy Lamé said it was “excellent news for our hard hit hospitality businesses

Short-Term Visas Just The Job To Help Struggling Hoteliers

Bristol hoteliers are backing the possible introduction of a new shor t-term visa scheme which could be just to the job to help solve their long-running staff-shor tage problems

The Bristol Hoteliers Association (BHA) has welcomed news that the Government is looking into a scheme which would enable people aged between 18 and 30 to work and travel in Britain for two years, without sponsor or salar y threshold requirements

BHA Chair Raphael Herzog said: I understand that the Home Office is having discussions with a number of EU countries which could become par t of the youth mobility scheme

“Anything which can help us with recruitment the staff we need to get our businesses fully up and running again is welcome and will make such a difference

“We would also like the visa scheme to go beyond the EU, and be extended to the likes of India, as well as extend the roles it would apply to where we are currently experiencing shor tages

“I understand the current proposals would cover positions such as baristas and waiters, but we would like it to be extended to cover chefs, therapists room attendants and others ”

The hospitality sector was hit hard by the impact of both Brexit and the pandemic lockdowns, forcing many businesses to close and many others still struggling to sur vive , with the inability to return to pre-pandemic staff levels one of the biggest factors

Mr Herzog said that in the Greater Bristol area (covering around 15 miles) there are currently around 700 chef vacancies, 400 housekeeping positions not filled and around 350 bar staff needed

Trade body UKHospitality says vacancies in the sector are still 48 percent higher than they were before the Covid-19 crisis

But while Mr Herzog welcomed the good news of this shor t-term visa scheme , he said there was some potentially bad news to counter-balance it

The Home Office is also considering increasing the immigration health surcharge and the application fee for skilled worker visas which will deter people from pursuing permanent careers in hospitality

Mr Herzog said: “Hospitality has traditionally had a large transient workforce , with young people in par ticular taking roles as a shor t-term way to earn money while they consider their long-term oppor tunities

We have been working hard to persuade people to consider a long-

term career in hospitality but this proposed increase in visa fees for migrant workers could easily put off potential staff from overseas from considering coming to the UK

“While the shor t-term visa scheme may well help ease our current recruitment crisis it will maintain the transient temporar y nature of our workforce , whereas we would also like to see more suppor t to promote permanent positions in our vibrant and exciting sector

“Bristol is a good place for people to begin their career in hospitality

“Most available positions pay more than the living wage for entr y-level chefs therapists and room attendants with added perks such as ser vice charges, tips, extra holidays, charity days, free access to g yms and staff accommodation

We really do have so much to offer

“We have been struggling for years now to find the staff numbers we need to get our businesses back up and running properly again providing guests and customers with the levels and standards of ser vice they expect

We welcome any suppor t, of course , but do urge the Government to not just think of quick-fix, shor t-term, solutions but listen to business owners and help us provide some long-term stability which will increase confidence in the sector, and that will be beneficial for all, since hospitality makes such a significant contribution to the UK economy

To Improve The Quality Of Your Drinking Water, You Need Additional Filtration

A Sediment filter takes the tap water through a 5-micron filter, removing plant spores, dander, algae , rust, insecticides, and some bacteria

Carbon filters remove sediment and par ticles and nasty tastes, and odours The activated carbon binds to the impurities taking them out of the water Over time the binding sites are filled, and the filter loses the ability to fur ther filter the water In some cases, bacteria can star t to grow on the filter so it is impor tant to change this filter ever y 4-6 months They remove impurities to around 2 microns in size , such as bacteria, moulds, and spores

SEDIMENT AND ACTIVATED CARBON FILTERS

DON’T REMOVE MICRO-IMPURITIES

We are seeing more ar ticles on micro and nano impurities It is said that we ingest many par ticles of microplastics ever y week through our drinking

water and food so there is now an expectation for filters to remove these smaller impurities as well Now businesses are looking at Ultrafiltration which can remove impurities to 0 001 microns in size , which includes pesticides and herbicides, and Reverse osmosis filtration which can remove impurities to 0 0001 microns in size

These types of finer filtration will remove:

• 1 micron: Medical residues suc h as the pill, bromine , cr yptospor idium, microplastics

• 0 2 micron: Asbestos , heavy metals suc h as cadmium, copper and nic kel

• 0 1 micron: Makeup c lay copier toner paint insect cide dust lead dust skin flakes

• 0 001 m crons: Dust Pesticides and herb cides nano-plastics

0 0005 micron: Viruses

Of course you can use distillation to purify your water this is where the water is vaporised so that it leaves behind inorganic minerals When the water recondenses you have demineralised water which is clean but with no taste , as the minerals have been removed with this process

The LUQEL Water Station has been engineered in Germany to address these issues of micro impurities It uses sediment and carbon filters to remove the larger sediments, as a hot tap would, and then it uses a reverse osmosis filter to remove 99+% of these finer impurities from the water

The LUQEL dispenser removes medical residues, heavy metals, insecticides, nano plastics, and viruses It also removes the mineral salts that give water its taste so they use a patented micro dosing system that adds these natural mineral salts back into the water in specific quantities to be able to replicate the tastes of 30 different mineralised waters

In addition there is a RO filter flush to remove build-up from the filter to keep it clean There is a thermal nozzle and UVC light to stop inbound bacteria and a stainless-steel casing to reduce any external bacterial growth Using state-of-the-ar t technolog y this water dispenser can consistently guarantee clean drinking water time after time

Delivering the cleanest and best-tasting drinking water from the mains supply

See the adver t on the facing page for fur ther information

What Is The Protect Duty and Who Does It Apply To?

By Fiona Hahlo, Par tner and Cour tney Brother son, Trainee Solicitor, at international law firm RPC (www rpc co uk)

to hire specially trained staff and implement monitoring systems or CCTV to demonstrate they are taking proportionate steps to comply with the Duty In both tiers, duty holders must identify a suitable evacuation procedure for staff and the public

Whilst there is already guidance available to help organisations combat terrorism, it is envisaged that more will become available ahead of the Duty coming into force

HOW WILL THE DUTY BE ENFORCED?

A regulator will have the power to impose sanctions for non-compliance with the Duty Whilst at a recent Home Affairs Committee meeting there were discussions about the Health and Safety Executive (HSE) taking on this role , it remains unclear who that regulator will be For venues falling under the standard tier, non-compliance could lead to a maximum fine of £10,000, whilst those under the enhanced tier could face a maximum penalty of £18 million or 5% of worldwide turnover These fines are punitive and will not be covered by insurance policies

WHAT COULD THIS MEAN FOR THE HOSPITALITY SECTOR?

The Protect Duty (the Duty ) or 'Mar tyn's Law' (named after a victim of the tragic 2017 Manchester Arena bombing) is a draft Bill which seeks to impose a new duty on owners and operators of publicly accessible premises to address the evolving issue of terrorist threats

The new legislation will be applicable to various locations where a 'qualifying activity' takes place 'Qualifying activities' include those which take place at enter tainment and leisure venues visitor attractions and retail outlets

It will also apply to premises contained within another premises, for example , a restaurant within a shopping centre A two-tier system will determine the propor tionate security steps expected to be taken to implement the Duty

The standard tier will apply to locations with a capacity between 100 and 799 Duty holders will be expected to carr y out low-cost training on terrorism awareness and to complete a standard terrorism evaluation, considering how best to respond to a threat

The enhanced tier will apply to locations with a capacity of 800 or more They will need to appoint a designated senior officer for the premises, will be expected to regularly complete a terrorism risk assessment and consider implementing reasonably practicable measures to reduce the risk of terrorist events Duty holders may also need

Larger businesses operating in the hospitality sector are already required to have robust health and safety measures in place to comply with the Health and Safety at Work etc 1974 Act and various health and fire safety regulations Many of the measures introduced by the Duty may therefore overlap with practices and polices already in place , so it may be that these businesses experience a limited amount of disruption when the legislation comes into force However, we continue to hear concerns about the impact of the measures on smaller businesses, as businesses fear the Duty will place an additional, dispropor tionate burden on their finances and resources

There is an expectation for employers in qualifying premises to educate their employees about the Duty and to provide training materials to understand how to respond to a terrorist event The Government has stressed that this will be propor tionate and that centralised training materials may become available in due course There is also a focus on sur veillance and monitoring for premises falling under the enhanced tier, which may involve assessing a premises' capabilities or investing in additional security measures to ensure compliance with the Duty

The recent publication of the Home Affairs Committee's review of the draft Bill has raised concerns about the adequacy of the draft Bill Scrutiny of the Duty continues, and this will hopefully ensure that the correct balance is struck between protecting the public against terrorism and placing additional pressures on businesses within the sector

A Liverpool Pub Joins Forces With A Local Charity And Gives Back To The Community

The Gardeners Arms pub has teamed up with Liverpool Zero Waste Community CIC , a local charity that collects surplus food from various supermarkets and distributes out to the community

Publican Sam Jones first came across the charity’s Facebook page and immediately reached out to see if she could help Offering up the pub as a pick-up location for food parcels to be collected, she quickly became involved with the group ’ s campaign to help the community and save food from going to waste

Now a volunteer for the charity, Sam hosts a weekly pop-up inside the pub where community members can bring a bag and help themselves to pastries, chilled goods, and fresh vegetables

“It’s always been a worr y of mine that older members of the community may struggle to get food ” said Sam “The pub is close-by to high-rise flats and sheltered accommodation, and if you don’t have the suppor t or family around you, some people may struggle to get out to the shops

“When I saw the Liverpool Zero Waste Community CIC post, I immediately reached out to see if I could get involved It’s a fantastic initiative , and it feels so good to give back to the community, especially during the cost of living crisis ”

The charity collaborates with various supermarket chains that provide surplus food which is distributed to

local volunteers and drop-off centres, like The Gardeners Arms Members of the community can then take their own bag along or pick up a pre-made bag, completely free of charge

Sam continued: “People are often too worried to admit they need help or are embarrassed to reach out, but this is nothing to be ashamed of “We’ve only been running this for a few weeks, and already we ’ ve seen so many new faces Two ladies came from another village last week, I asked them how they knew about us, and a friend had told them about what we were doing It’s really catching on, considering I wasn’t sure how many people would come along, after each drop-in all we ’ ve had left is empty tables – it’s great!”

A huge advocate for helping others Sam is often thinking of the impor tant role her pub and the team plays at being the hear t of the community She has successfully run various days out and is currently transforming the pub’s generous garden to offer a social space for people to gather, sit and enjoy each other’s company “I like to do different things for the community; it’s not all about drinking beer,” said Sam “I want to offer something for ever yone , you don’t have to come to the pub for an alcoholic drink; it’s much more than that

This is a place where you can enjoy a hot drink, socialise with friends, or plan a day out Last month we took a group of 35 to Chester races, and I’m planning another day trip ver y soon ”

BII Calls For All Pubs To Engage With Their MPS This Summer, Ahead Of The Autumn Budget

The British Institute of Innkeeping (BII) has announced the launch of their #MyPub campaign, calling on pubs across the UK to write to their MPs, and invite them to visit their vital local businesses at the hear t of their constituencies This will allow them to show MPs the positive impact their businesses have within their communities, share the realities of trading, and ask for their suppor t in gaining the investment needed to be the engine of growth in their local economy

Against a backdrop of positive trading and increased turnovers for many operators business remains incredibly tough as they weather the impact of huge price increases and inflationar y costs over the past year Whilst many pubs are seeing their turnovers return to pre-pandemic levels sky-high and unfair energ y costs, multiple price rises on food, drink and other business essentials, as well as continued staff shor tages, have meant a huge drop in profitability

Despite the rate of inflation decreasing slightly, these costs are now locked into their businesses, with sur vey data from CGA this week revealing one in seven hospitality businesses remain at risk of failure in the next 12 months

Our nations pubs are vibrant, viable and essential community hubs, who have been unfairly over taxed for decades and this alongside the phenomenal cost increases across the board has impacted their cash reser ves and future growth prospects

Both the Chancellor and the Prime Minister have regularly referenced pubs as a “treasured community institution” and pubs now need explicit suppor t from Government to ensure they can be at the hear t of growth in the economy

Steve Alton BII CEO commented: Our members need investment to power their growth and are simply asking for the playing field to be levelled, allowing them the oppor tunity to deliver their full potential and suppor t their local communities as they do so For the longest time , they have shouldered the burden of unfair taxes when compared to other high street venues or online businesses

“We have seen the positive impact that the current Business Rates relief has had, giving operators a little bit of breathing space as they face ridiculously high energ y prices and food drink and wage inflation With inflation

still dangerously high, they now need some longer-term surety to enable them to plan for the future growth of their businesses

“We are calling on Government to reduce the tax burden on our members and pubs across the countr y, by providing longer term structural suppor t with a priority to reduce VAT, as well as a continuation of the current Business Rates relief for a fur ther three years

“The #MyPub campaign will see operators inviting MPs to visit their incredible pubs over the summer, showing them just how impor tant their venue is, suppor ting local skilled jobs, local supply chains and entire communities

“Pubs are places where life-long connections are made and nur tured, and there is no better way for leaders in local communities and Government to see first-hand the impact that they have and the suppor t that they need to continue to do their amazing work

For more information about the #MyPub campaign and to get involved please visit the BII s website at www.bii.org

Photo Credit Punch Pubs & Co

Indecisive Diners Leave Restaurant Owners Forking Out Almost £90 Per No-Show

A rising number of diners cancelling last minute , or just not turning up, over the last year has led to almost a fifth (18 per cent) of restaurant, pub and bar owners to consider closing for good according to new research from Barclaycard Payments The issue adds pressure to an industr y already facing challenges from inflation, high energ y prices and recruiting staff¹ Last minute cancellations and no-shows are one of the biggest issues the restaurant industr y is facing right now according to almost a quar ter (23 per cent) of restaurant owners as nearly four in 10 (37 per cent) UK adults who dine out regularly reveal they cancel on the day of the booking, typically providing less than six hours’ notice

COSTING UP CANCELLATIONS

Three in 10 restaurant owners are understandably worried about noshows negatively impacting profits this summer – typically a busy time for eating out – as only 16 per cent say they can recover loss of earnings through cancellation fees It comes as those who have experienced noshows and last-minute cancellations estimate they lose an average of £89 for each diner that doesn’t turn up

With the majority (60 per cent) of diners cancelling their reser vation with 24 hours’ notice or less, and no-shows proving the most common form of cancelling (19 per cent), this is naturally having major repercussions for restauranteurs The hospitality industr y cites the impact of this growing trend as including food waste (56 per cent), staffing challenges (34 per cent) low team morale (24 per cent) and being forced to close early (23 per cent)

FOOD FOR THOUGHT

An average four in 10 restaurant owners and managers have seen a rise in no-shows and shor t notice cancellations over the last year, stating they’d seen increases of 40 and 35 per cent respectively

Only 34 per cent of restaurateurs currently take card details when booking and charge a cancellation fee if a customer does not turn up Although, in a bid to reduce the impact on their business, a fur ther 37 per cent plan to introduce this measure

Other deterrents employed by the hospitality industr y include requiring card details when booking but not actually charging a fee (43 per cent) and taking an upfront deposit to put diners off not attending (35 per cent) The news comes as 14 per cent of millennial diners admit to making ‘bulk bookings so they have a choice of where to dine and then forgetting to cancel; 12 per cent of 18–26 year olds admit to doing the same

THE PLATE ESCAPE

Friends and family members bailing on plans is the top reason diners have dipped out on a restaurant reser vation without cancelling, according to one in 10 (11 per cent) Other reasons include deciding to stay in instead (9 per cent), forgetting about the booking (8 per cent), rain (7 per cent), and not having a baby or dogsitter (5 and 6 per cent) When it comes to how they cancel over a fifth (21 per cent) admit they feel less bad about cancelling if they’ve booked online or via social media as there is no personal interaction One in five (19 per cent) feel too awkward to speak to someone on the phone to aler t the venue to their change in plans

Regardless of the rise in cancellations and no-shows, 39 per cent of diners feel guilty about not turning up and letting restaurants down Yet despite the guilt, over one in 10 (11 per cent) would still rather fork out a cancellation fee than phone a restaurant to cancel, and in doing so would

accept losing an average of £29 HEALTHY APPETITE FOR EATING OUT

While this ongoing challenge continues to affect the restaurant trade there is still a strong desire to eat out And with a third (33 per cent) of diners admitting they would be less likely to cancel a restaurant booking if they had been asked to pay a deposit, the research shows there are clear methods that can deter the rising cancellations

British summer time , with its warmer weather and longer days, increases adults likelihood to eat out more according to 51 per cent of those polled

As the summer holidays approach nearly a fifth (17 per cent) of millennials are planning to dine out more than they have done over the last six months rising to over a quar ter (26 per cent) for the younger audience (those aged 18 to 26)

Sympathetic to the challenges restaurant owners face half (50 per cent) of consumers polled understand that restaurant owners are struggling financially in the current economic climate Over a quar ter (27 per cent) admit they would cancel a restaurant booking earlier if they knew it directly impacted the restaurant and staff

Tom Aikens Michelin Starred restaurant owner commented: “It’s brilliant to see so many people looking forward to meals out over the coming months Yet cancellations are a growing issue plaguing the restaurant industr y At my restaurant Muse , we do ever ything we can to minimise the impact of cancellations by communicating with the guest through detailed booking confirmations requesting guests confirm their reser vations six days prior and having a strict five-day cancellation policy This seems to work well for us and leads to less cancellations on the day, but unfor tunately there are still some unavoidable circumstances where this is the case , which leads to challenges such as food wastage , staffing levels and fundamentally loss of sales

“Depending on the type and location of a restaurant, each business can be graced with busy periods throughout the year so we want to help customers understand the impact late cancellations can have and encourage them to do so earlier so that tables can be re-assigned ”

Cost of Living Crisis Bites as Young People Cut Nights Out

The cost-of-living crisis continues to impact consumer social lives, according to a new sur vey commissioned by late-night operator REKOM UK

Peter Marks chairman at Rekom UK which runs Atik and Pr yzm nightclubs said he is desperately concerned about how this is mainly affecting current students, who are out socialising less regularly than previous groups

Since autumn 2022, over a third (34 9%) of respondents to the REKOM Night Index have reduced the amount of times they go on a night out

Almost half of those said this was as a result of increased general living costs, followed by more expensive bills and the need to save any spare disposable income Increased rent came out as a main concern for over a fifth of those aged 25-34

Pricing remains the most critical factor for consumers when deciding whether to go on a night out However,

this has increased by 6% since the last REKOM Night Index in March 2023 Other top priorities included cheap or no entr y fee and good value drinks

The data also revealed that the average total spend on a night out decreased marginally to £74 78 per night compared with £74 91 in March this year, with customers barely cutting back on their spending once in venues Russell Quelch, executive director of Rekom UK, said: “The late-night sector must adapt and evolve as a result of these changing behaviours

“There are definitely oppor tunities out there – it’s all about having the right strateg y and proposition at the right time and engaging with the market

“These factors are even more impor tant during tough economic times where disposable income is lower than ever before ”

The Grapes, Melksham Re-Opens Following £238,000 Investment

The Grapes on Bank Street in Melksham has re-opened following a £238 000 investment

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation to create a brand-new look with fresh décor to appeal to the local community

Inside , the pub has been completely transformed, featuring a brand-new bar, flooring and furniture throughout

Outside , the terrace garden has been completely renovated with new lighting, heaters, and a canopy to create an inviting experience all year round

For opening night, customers enjoyed live music followed by an action-packed weekend, including live spor ting events

Operator of The Grapes, Antoni Pearce , said: “Opening night was fantastic , it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

The feedback we received from our community was amazing and we can t wait to see them again soon!”

MP Michelle Donelan said: “Following huge investment and major refurbishment suppor ted by Admiral Taverns the Grapes has reopened in Melksham Great to see another local business thriving in our town and I look forward to popping into the pub for a drink over the summer ”

The pub also hosts an annual schedule of events for the community to enjoy such as regular quiz and karaoke nights Additionally, the pub will be raising money for Wiltshire Air Ambulance and to have a lifesaving defibrillator installed at the Grapes

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Grapes looks fantastic – the team have worked really hard to ensure it is a success for the local community

On behalf of the Proper Pubs team, we would like to wish our community hero, Antoni, ever y success for the future in making The Grapes a fantastic hub of the community ”

Trade Drinks Expo - 10th and 11th of October 2023

We are excited to announce that we have par tnered with Trade Drinks Expo this year, the UK’s only event dedicated to maximising drink sales for on-trade and off-trade! They are coming to the ExCeL London for the 10th and 11th of October with a brand new look Make sure to get a ticket now to access endless business growth oppor tunity!

This year Trades Drink Expo has 200 innovative exhibitors, alongside 100 industr y-leading speakers, who are ready to educate you on the latest top tips, tricks and strategies of the sector! You must take advantage of the perfect opportunity to learn precisely how to stand out from the competition and grow your

business!

That is not all! Network with thousands of industr y professionals! With potential business par tners, clients, and buyers attending the event it is the perfect place to expand your network and get those valuable business connections that would otherwise be impossible! You can now also network whilst tasting the tastiest products in the trade drink industr y with the brand-new Trail on tap!

Save the date and get your ticket at TradeDrinksShow co uk, we hope to see you there!

By Lee Jefcott, head of the Leisure and Hospitality

Many hospitality workers rely on customer tips to top up their pay – especially amid the current cost-of-living crisis Yet traditionally employees have been left powerless if businesses don’t pass on ser vice charges from customers to their staff

However this is now set to change Last year the government introduced the Employment (Allocation of Tips) Bill, which has now made its way through parliament and is expected to come into force during 2024

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality leisure and ser vices sectors helping to ease cost of living pressures and give them peace of mind that they will keep their hardearned money

It also places a greater obligation on employers to ensure that tips and gratuities are allocated fairly – and a failure to do so will prove costly With this in mind, it’s impor tant that hospitality operators are on top of the new legislation ahead of its introduction

PLAYING FAIR

The Bank of England’s latest monthly Money and Credit data highlights the impact of the rising cost of borrowing and the effect this will have on spending in the leisure and hospitality sector as consumers real income falls

In May 2023, consumer borrowing fell from £1 5bn in April to £1 1bn

Consumers withdrew £4 6 billion from banks and building societies which marked the highest level of household withdrawals on record, suggesting households are using savings to pay down debt which has become much more expensive recently

Although mor tgage approvals rose in May, this is likely to be reversed in June as the recent surge in mor tgage interest rates depresses demand The higher interest rates and fall in real incomes will limit buyers ability to meet high house prices

Paul Newman, head of leisure and hospitality at RSM UK, said: ‘Rising

So, what does the Act say?

Brabner s . (www.brabner s .com/sector s/retail/leisure-and-hospitality)

Simply put, hospitality employers will be legally obliged to allocate all tips, gratuities and ser vice charges to workers – with no deductions for breakages or any other costs

Tips must be shared fairly between workers and must be paid no later than the end of the month following the month in which the tip was paid Employers will also have to share a written tips policy with all workers and keep records of all tips and ser vice charges in the last three years which must be provided to any worker who asks for it

A key point wor th noting is that the Act gives the same rights to agency workers as it does to employees

Fur ther guidance is expected when the government publishes its statutor y code of practice – including advice on how tips should be allocated Employers that run a tronc system will still be able to do so under the new Act However, those arrangements will need to be reviewed

COMPLIANCE AND CLAIMS

Formulating a written tips policy could be tricky while we are still waiting for fur ther government guidance but it may be helpful to consult with workers at this stage to incorporate their views – especially as those businesses that don’t comply with the new rules will leave themselves open to workers taking a claim to an Employment Tribunal

Claims can be made if there is evidence that an operator has not allocated all tips and ser vice charges to workers during the last three years The Tribunal has the power to order an employer to “revise an allocation” or make payments to workers or categories of workers, with workers eligible for compensation of up to £5,000 each

They also have the right to bring a claim if their employer does not provide a copy of their tips policy or a written records of tips when asked

RISK TO REPUTATION

At a time when the countr y is experiencing a cost-of-living crisis, the danger of non-compliance isn’t just the cost associated with an Employment Tribunal Indeed, in the era of conscious consumerism, the reputational impact could be far more dangerous, driving away both potential customers and employees

By the same token, those employers who can demonstrate their commitment to fairness will find it pays dividends when it comes to recruiting and retaining staff, while enhancing their reputation with consumers too This Act has been in the pipeline for a while and should not be coming as a shock to any employers However hospitality or leisure operators that are unsure about how to apply the new rules should cer tainly consult with a specialist adviser

interest rates are casting a dark shadow on both operators and consumers alike as the increased cost of borrowing takes a tighter grip on finances and debt

‘With double digit food price inflation, wage increases and still higher than normal energ y prices, it’s a heady cocktail of costs Throw in the latest rise in interest rates to 5% and many debt loaded operators are now faced with another increasing cost line that puts a fur ther squeeze on what are already tight profit margins

‘Restaurants, in par ticular, do not seem to be passing on the full extent of rising costs to consumers Looking at the Producer Price Index in December, food peaked at 16 8% but the Consumer Price Index for restaurant and café operators came in well below this figure at 10 1% In real terms this means operators absorbed 6 7% of the costs they incurred in rising food and drink prices in one of their peak trading months In the

current economic climate , many operators are prioritising sales, customer satisfaction and menu value leading to an inevitable squeeze on margins

‘Formal insolvencies in the leisure and hospitality sector have been growing for some months and with the increasing cost of debt alongside the hit to consumers ’ real income , it’s inevitable that the financial stresses and strains facing the leisure and hospitality sector will lead to more restaurant and pub closures over the coming months ’

Thomas Pugh, economist at RSM UK, said: ‘There are still some reasons to be optimistic about the second half of the year Inflation should fall sharply by the end of the year, and households’ real incomes should star t to rise again However, it now looks more likely that the lagged effect of the huge rise interest rates that has already happened, combined with the risk of fur ther rate rises, tips the economy into recession, either later this year or in early 2024 ’

Leading pub trade bodies have welcomed the consultation published by Government, which seeks views on various matters relating to gaming machines in pubs and other venues

The measures on which views are sought include the use of debit card payments on machines and player protections to promote responsible gaming, all of which will help future proof the gaming offer in pubs

The Gambling Act Review white paper published in April 2023 set out the government’s plans for modernising the regulation of gambling in Great Britain This included a number of measures to adjust outdated regulator y restrictions applying to the landbased gambling sector

Restrictions on supply were originally viewed as an impor tant protection in the 2005 Act, but in the light of the availability of remote gambling the characteristics of products and quality of monitoring have assumed greater impor tance

THE PROPOSALS THAT THE GOVERNMENT ARE SEEKING VIEWS ON INCLUDE:

• Relaxation of casino rules: allow ng large casinos to increase the number of their gaming mac h nes to 80, allowing smaller casinos more than 20 mac h nes on a pro rata basis commensurate to their size and permitting betting in a l casinos

• Mac h nes in arcades and bingo halls: c hanging the 80/20

sector group at leading independent law firm

Cooking Up A Solution – Saving Costs By Recycling Food Waste

Despite soaring energ y prices unaffordable commercial rent hikes and wage demands going through the roof, food waste is still widely considered one of the catering sector s highest costs Philip Simpson, commercial director at ReFood, explains why recycling can help to make a notable difference to both sustainability credentials and the bottom line

According to insight from AI technolog y business Winnow, commercial kitchens typically throw away between 4-12% of all the food they purchase From plate scrapings and spoiled produce to shells, gristle , peelings and bones, the vast majority of unwanted waste is simply binned

However, with landfill tax rates across England and Nor thern Ireland now sitting at a staggering £96 70 per tonne , combined with everincreasing budgetar y pressures resulting from the aftermath of the COVID-19 pandemic food waste is fast becoming one of the sector’s largest overheads – and by far its biggest headache

Is this perfect storm of market forces the final nail in the coffin for the UK’s struggling catering and hospitality sector, or is there an effective solution that could help to successfully offset bills? At ReFood, we believe the latter Indeed, if waste is seen as a resource , businesses have the oppor tunity to reduce their disposal costs alone by more than 50%

A SUSTAINABLE SOLUTION

Food waste recycling sees food broken down in the absence of oxygen via anaerobic digestion (AD) to create renewable energ y and sustainable

liquid biofer tiliser Nothing is wasted from star t to finish, which means that food waste can be easily diver ted away from landfill, with zero landfill tax charges to pay

For catering and hospitality businesses, this could see waste management bills effectively cut in half – a sizeable impact to operational overheads But the positives don’t end there Alongside the financial benefits, food waste recycling delivers a notable environmental impact too When food waste rots in landfill, it releases greenhouse gas emissions with a global warming potential more than 21 times greater than carbon dioxide By switching from traditional waste management solutions to

food waste recycling you effectively eliminate the issue

As the UK’s leading food waste recycler ReFood operates three stateof-the-ar t facilities in Dagenham Doncaster and Widnes which collectively handle 480,000 tonnes of food waste ever y year Working with organisations operating across the food supply chain, including hospitality and catering businesses, our operations play a key role in diver ting unavoidable waste away from landfill

Harnessing the anaerobic digestion (AD) process, whereby food waste is degraded in the absence of oxygen, our operations capture the methane released and use it to create renewable energ y The residual material, a liquid digestate , is used as a biofer tiliser to aid crop growth

As the sector looks forward to its long-awaited resurgence , tight overheads and uncer tainty over future customer demand means that savvy operators should be looking at effective ways to cut unnecessar y costs Cutting waste relies on a multi-faceted approach to tackle it from multiple angles

If adopted in line with the principles outlined by the food waste hierarchy, food waste recycling recognises waste as the valuable resource it is A simple yet effective solution, businesses can diver t waste from landfill, improve profits and boost their green credentials alongside See the adver t on the facing page for details of how ReFood can help your business

Rugeley Pub Crowns Their ‘Local Legend’ As Part Of A Nationwide Campaign With People’s Captain

Picture: Cour tesy of Ian Hodgkinson @ PictureIt Media

A man from Rugeley has been named as a Local Legend in a nationwide campaign after being nominated by his community for his selflessness and devotion to helping others

Terr y Goodier was celebrated with an evening of music , great food and beer in an event which saw over 100 members of the community gather at The Redmore pub to honour their incredible friend

As par t of the campaign, ran by People’s Captain in par tnership with Punch Pubs & Co, customers from pubs across the Punch estate had the chance to nominate a ‘Legend’ within their community, who also defines Punch’s ‘Doing Well by Doing Good’ programme

As par t of the campaign, ran by People’s Captain in par tnership with Punch Pubs & Co, customers from across the Punch estate had the chance to nominate a ‘Legend’ within their community coinciding with the pub company ’ s commitment to Doing Well by Doing Good – improving lives and communities with pubs at their hear t

Terr y, a legend in his own right, received numerous nominations for his ability to always put others first, for consistently suppor ting his friends and family and for his ongoing suppor t across the community So, on Thursday the 20th of July he was crowned in a red-carpet style event by People’s Captain founder and exprofessional Rugby player, Greg Bateman

Speaking on behalf of the event and Terr y ’ s win, Greg said: “This kind of event showcases that small ever yday things can really make a difference to people’s lives

“The bigger message in all of this is that small actions create a wider impact, and we are all capable of making a difference Sometimes it’s just an arm around the shoulder, or a physical act Terr y is a shining example of someone that can do something so small yet have a huge impact ”

The event, which was co-hosted by Management Par tners Ryan Morris and Laura Hughes of The Redmore

pub, saw their generous garden transform with a decorated marquee , outdoor stage and tables adorned with balloons and bunting Management Par tner Ryan said: “What can we say about Terr y, he s a legend, but so incredibly humble Terr y is a gentle giant and he’s ever ybody’s friend

It s so nice to see him being celebrated because he s always looked after ever yone else Even during his own struggles, you could ring him at any time , or talk to him in the pub and he would always be there for you ”

Laura added: “It’s no surprise that Terr y has won this campaign, and if we could have picked anyone it would be him He’s so passionate about helping people and does so much for the community and his family, but you never hear what he does for himself

“The Redmore is the hear t of the community and whatever happens there is always somebody there to suppor t you We feel so privileged that people choose to come back here!”

Speaking on behalf of his win, Terr y said: “I feel proud Emotional I didn’t realise I had so many friends This all star ted when a friend asked me for help, I was in a dark place myself at the time but helping other people got me through “I didn’t realise that my friends and family were actually worried about me and just wanted to keep me busy by helping others You realise that life is touchy, and you can be on the edge , but the best thing is having good friends and family around you

“It is an honour to be here , and I feel privileged to have all these people around me The Redmore , it’s a community pub, the people who run it are lovely, Ryan, Laura, Steve , and Julie they all make you feel welcome , you can come in here for help and there will always be someone who can step forward ”

Speaking on behalf of Punch Pubs & Co , Head of PR & Brand Communications Caroline Southwell said: “We’re so proud to be par tnering with Greg and the team at People’s Captain once again This event has been instrumental in highlighting how impor tant the pub’s place is within the community, and how small acts of kindness can have a huge impact ”

Tim Martin Hits Out at “Alarmist” Pub Closure Reports

JD Wetherspoon chairman Tim Mar tin has hit out the Daily Mail over an “alarmist” ar ticle that wrongly suggested “dozens of pubs across Britain were earmarked for closure” Wetherspoon said the piece on Tuesday (1 August) which said Wetherspoon had closed 29 pubs this year, was “misleading”

Mr Mar tin was speaking in response to an ar ticle headlined: “Wetherspoons closes more pubs with dozens of boozers across Britain earmarked for closure ”

Mr Mar tin said that of the 28 pubs Wetherspoon had closed this year, 15 have been sold to other pub companies and have reopened already or are to reopen soon

Wetherspoon stated: “Describing pubs that are open as closed is inaccurate and alarmist In general, the headline ‘Wetherspoons closes more pubs with dozens of boozers across Britain earmarked for closure’ and the ar ticle created a misleading impression

Mr Mar tin said: “Pub disposals are a sensitive issue Hyperbole and exaggera-

tion from the Daily Mail have created unnecessar y alarm Wetherspoon’s annualised sales are now approximately £2bn, the highest ever level, and are more than £100m per annum more than in the year before the pandemic Profits, as we said in our recent trading statement, are increasing and employment is also at a record level That is cer tainly not the impression the Daily Mail ar ticle gave ”

Wetherspoon s annualised sales are now approximately £2b, the highest ever level, and are over £100m per annum more than in the year before the pandemic

“Profits, as we said in our recent trading statement, are increasing and employment is also at a record level ”

The pub chain which operates more than 820 pubs, had a fur ther 22 sites either on the market or under offer

In the same update it repor ted a 7 4% increase in year-to-date sales

Cash vs Card: Which Is King?

How businesses can get ahead in an evolving payments landscape and unleash the

Cash vs card is a topic that has been around for years, and it doesn’t appear to be going away anytime soon The great debate continues, with proponents of both payment methods weighing in Cash witnessed a resurgence postpandemic as public health fears allayed, but how is it faring now?

Data suggests the cash comeback has waned, especially as more Gen Z’ers open their first bank account In a recent repor t, FreedomPay found that 92% of guests used credit cards followed by digital wallets debit cards and QR codes This couldn’t be more relevant to the hospitality industr y which after a difficult few years has star ted to find its feet again And it’s especially true for pubs and restaurants, as well as the unattended food and drink sector, where cash acceptance is in rapid decline

As customer loyalty becomes harder to acquire , businesses within the industr y need to get on top of increasing card usage to get ahead With that in mind, here are the steps they can take to ensure success:

power of pay

By Kevin Car son, Senior Vice President, FreedomPay (https://corporate .freedompay.com/)

WILL THERE BE A ‘RETURN OF THE KING’?

There is no indication that cash will be returning as the preferred way to pay It was already in decline pre-COVID and findings by Which? show that around 8 000 cash machines were switched off during the pandemic with no sign of being replaced Cash’s decline has been so severe in fact that earlier this year, Parliament debated whether to make it illegal for retailers to refuse cash payments

While cash does still have its place in society (it remains the payment of choice for some customers) in the current environment offering a plurality of payment options is essential otherwise , you’ll be left behind

IT PAYS TO OFFER MORE

It’s no secret that customers nowadays expect the ver y best and that includes catering to a var ying range of wants and needs when it comes to payments From BNPL to QR codes, as well as Apple Pay, Google Pay and prepaid cards, offering customers the choice of how they’d like to pay in a sea of seemingly endless options can give your business a competitive edge Making sure you are equipped with the tools to meet the ever-growing demands of today’s (and tomorrow’s) customers will drive loyalty, steadying the ship in an increasingly volatile market By upgrading your PMS and POS systems’ capabilities to offer more options, business intelligence can be enhanced These new data systems securely aggregate transactions and consumer insights and facilitate effective personalisation of the customer journey This could mean, for example , that customers when dining out or

making a supermarket purchase are offered deals discounts and replacements for products that are aligned with their preferences At the end of the day, a customer who feels understood will keep coming back

The demand for card payments highlights the need for hospitality merchants to invest in their tech capabilities A lack of options is simply not feasible in a world ruled by fast personalised payments Presenting a variety of payment choices contributes to a positive , personalised customer experience , a seamless purchasing journey and better business for you

LEADING THE CARD REVOLUTION

Finding success in a new era of payments can only be achieved by par tnering with a platform that can help businesses unleash the power of pay and provide the kind of hyper-personalised hospitality experience that is so coveted by customers one that utilises the latest technologies such as tokenisation and biometric authentication, as well as adapting existing payment infrastructure , both in-store and online

The speed at which the payments landscape is evolving makes this all the more impor tant For hospitality to flourish as it did pre-pandemic , a single ‘ open ’ , fully agnostic and flexible platform will enable you to go above and beyond in delivering a top-tier payments journey and ensure repeat business

While its use did increase after the height of the pandemic , cash’s time is nearly over So, the question is: are you ready to embrace the card revolution?

Star Pubs & Bars Announces Plans To Expand Its Just Add Talent Managed Operator Pubs

Star Pubs & Bars announces plans to increase its Just Add Talent (JAT) managed operator business from its current 150 pubs to 250 by 2026, which it will see it make up around 12% of the company ’ s 2,400 pub estate The company ’ s core business will remain leased and tenanted though its JAT pubs will be an impor tant constituent

The move is on the back of robust trading and the popularity of the JAT model among applicants for pubs The model is par ticularly attractive in a high inflation environment as energ y and overheads, other than staffing costs, are covered by Star And, unlike other managed operator schemes, earning potential is unlimited

The JAT estate was set up by Star in 2016 and saw Punch s Falcon estate pubs conver ted to the JAT model when Star took on the Punch pubs in 2018 The JAT format is ideally suited to a cer tain type of pub in the Star estate , not all pubs would suit the centrally driven, locally executed model

JAT offers a high level of suppor t for operators Based on insight, Star Pubs & Bars, creates the retail offer cen-

trally ensuring the right drinks range food menus and promotional offers are in place whilst the operators are free to arrange their own activities such as quizzes, spor ts teams and enter tainment within set parameters

The JAT pubs are overseen by the same Business Development Managers who look after L&T pubs This strateg y allows them to have a closer understanding of the retail offer and as a result share more meaningful insight with their L&T pubs Says Lawson Mountstevens, Star Pubs & Bars Managing Director : “Our JAT pubs are great sites which have real appeal to operators and local communities Although JAT pubs currently make up only 6% of the Star estate , 28% of applicants for our pubs are for JAT pubs

“Our Just Add Talent pubs are a core par t of our overall business The JAT pubs provide an invaluable source of business insight for the wider L&T estate and Heineken It allows the company to trial new products and evaluate consumer trends Learnings from JAT estate and JAT supplier deals are rolled out to our leased & tenanted estate ”

Increase Sales with Crisps and Snacks from Tayto Group

“Conser ving cash and maximising sales have never been more important to the on-trade Bar

Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is I just didn t think about it

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 hospitalityexclusive REAL Hand Cooked Crisps

REAL-ly GREAT NEWS – REAL HAND COOKED CRISPS WIN TWO 2-STAR GREAT TASTE 2023 AWARDS!

Tayto Group are delighted to announce they have been awarded TWO 2star Great Taste Awards for their premium hospitality-exclusive REAL Hand Cooked Crisps flavours – Sea Salt & Black Pepper and Sea Salt & Cider Vinegar

Great Taste - the world s most coveted food and drink award - is recognised as a stamp of excellence among consumers and trade alike and celebrates taste above all else Two-star awards are given only to products considered “above and beyond delicious – OUTSTANDING!”

Adding to their already impressive list of Great Taste Award winning flavours – Sea Salt Sweet Chilli and Roast Ox - is a real testament to the care and exper tise of the REAL Hand Cooked Crisps brand

By not offering a range of premium snacks, pubs could be leaving money on the table 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 pack1 All it takes is for staff to ask Do you want some snacks with your drinks?

Snacks also have the potential to increase sales of drinks Pork scratch-

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

Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack This comes as no surprise as 83% of pork snacks are consumed with a drink The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience There really is no matching a scratching!

Premium crisps are another essential bar snack given 82% of pub goers eat them4 and consumers are willing to pay up to 30% more for premium over standard products Having products that aren’t available in supermarkets, such as REAL Hand Cooked Crisps, also enables venues to justify their premium pricing

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 and many follow a free from diet The premium REAL Hand Cooked Crisps range is gluten free , with no added MSG suitable for vegetarians and six flavours are suitable for vegans too For younger family member, Animal Adventures are lightly salted animalshaped fun snacks which are gluten-free , with no ar tificial preser vatives or ar tificial colours and suitable for vegetarians Ringos Puffs have also been launched - with a low calorie content and low salt levels, they pack a flavour punch and the light bite appeals to all ages

MERCHANDISING TIPS

Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers! Tayto has a range of award-winning snacks to suit ever y pub:

Mr Porky Original Scratchings – the No 1 brand from the most recognised name in scratc hings and a Great Taste award-winn ng scratc hing

Midland Snac ks Tradit onal Scratc hings – the No 2 brand6 and our best-sel ing pubcard – is also a Great Taste award-winning hand cooked scratc hings using a rec pe that has stood the test of time

– Mr Porky Crispy Strips - a l ghter bite akin to cr ispy bacon r ind for those who want a l the taste of a scratc hing but a less hard texture , and another Great Taste award-winner – REAL Hand Cooked Crisps – premium, award-winning, hospital ty exc lusive cr sps w th strong flavour s and c haracterful pac kaging whic h real y stands out

and dr ives sales

– Animal Adventures – vegetar ian gluten-free no added nasties animalshaped fun snac ks that kids love

– Ringos Puffs – The lighter snac k in Sweet Chilli and BBQ whic h is low in calor es and sa t – a flavour pac ked snac k for a l ages

Given that snack sales increase by up to 80% when they are more visible7, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at realcrisps com/POS

CLOSE THE DEAL

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 deve oped for the licensed sector

o Award-winning pork scratc hing pubcards from Midland Snac ks and Mr Porky

o Premium REAL Hand Cooked Cr sps - whic h are exc lusive to the hospitality sector

o ‘Lighter’ opt ons suc h as Animal Adventures for c hildren and Ringos Puffs for all ages – Get your team to prompt purc hase

o Would you like some snac ks with your dr inks? is all it takes!

– Put your snac ks where customer s can see them

o Pubcards or c lip str ps behind the bar

o A ful range of cr isps on the bar

o Bar runner s and coaster s are great eye-catc hing prompts For fur ther information see the adver t on the facing

How Holiday Leave And Pay Should Be Calculated For Part-Year Workers

By Paul Kelly, Par tner and Head of Employment (https://www lawblacks com/)

Paul Kelly Par tner and Head of Employment at Blacks Solicitors shares his insight into what hospitality businesses need to be aware of when it comes to calculating holiday pay for par t-time workers and the legislation in place to ensure that holiday entitlement stays in propor tion to time worked

WHAT DOES THE LAW SAY?

Almost all people classed as workers including those in the hospitality industr y are legally entitled to 5 6 weeks’ paid holiday a year (known as statutor y leave entitlement or annual leave1)

THIS INCLUDES:

•Agenc y worker s

•Worker s with irregular hour s

•Worker s on zero-hour s contracts

Employees who work a 5-day week must receive at least 28 days’ paid annual leave a year which is the equivalent of 5 6 weeks of holiday

Par t-time workers are entitled to at least 5 6 weeks’ paid holiday but this will amount to fewer than 28 days People working irregular hours which may include shift workers and term-time workers, are entitled to paid time off for ever y hour they work

Last year the Supreme Cour t (SC) gave its long-anticipated judgment in the case of Harpur Trust v Brazel which was ongoing since 2017 It related to how holiday leave and pay should be calculated for workers who are employed throughout the year but only work for par t of the year The case concerned a teacher (Mrs Brazel) on a permanent zerohours term-time contract, but impacted a much wider group of workers, including many par t time workers, and highlighted the flaws in the current system for working out holiday entitlement and pay

Mrs Brazel’s employer, The Harpur Trust, calculated her entitlement to annual leave using ‘the Percentage Method’ This involved calculating Ms Brazel’s hours worked at the end of each term, taking 12 07% of that figure and then paying Ms Brazel her hourly rate for that number of hours as holiday pay Accordingly this method resulted in Ms Brazel’s holiday entitlement being pro-rated to be propor tional to a full-time worker

THE VERDICT

The SC upholding the Cour t of Appeal s earlier decision agreed that the Percentage Method was not the correct approach Instead, the employer should have used the approach set out in the Working Time Regulations 1998, which is to calculate the average weekly pay using the relevant reference period -52 weeks, ignoring any weeks in which she did not receive any pay and multiplying that by 5 6

In light of this decision, hospitality employers will need to review how they currently calculate holiday leave and pay entitlements for par t-year staff Employers will also need to consider whether to proactively approach employees who have received holiday pay calculated using the Percentage Method and reimburse them for any back payments of holiday pay that they would have received had the Calendar Week method

been adopted

WHAT HAPPENS NEXT?

The SC’s judgment has caused employers some concern as it means that some par t-year workers are now eligible to receive a larger holiday entitlement than par t-time workers who work the same number of hours annually

To ensure workers’ holiday entitlement is reflective of their time worked, the Government has now issued a consultation paper which looks at ways to address the disparity created The consultation will seek views on introducing legislation to allow employers to pro-rate the holiday entitlement of par t-year workers and workers on irregular hours so that their holiday entitlement is propor tionate to their total annual worked

The Government envisages that this will not only ensure that holiday entitlement is calculated consistently for par t-year and par t-time workers alike , but also give employers a clear and easy-to-follow method to use when calculating entitlements

Employers should note that the consultation stage for the paper closed on 9 March 2023 and the Government is now analysing the feedback in response Following this, the Government will then provide a summar y of who responded, the views expressed within the responses, and any other comments made There is currently no set date for when the summar y will be released It is also likely that if new legislation is implemented, it will not be for some time Employers must therefore continue to give par t-year workers 5 6 weeks entitlement where the Brazel judgement applies

For more information please visit www lawblacks com/business/employment-law/

Nominations for Accessible Venues in the Hospitality Industry are Still Open

The 2023 Blue Badge Access Awards for the hospitality sector and beyond are open for nominations until 18 September 2023, with the winners due to be announced at a ceremony in London on 26 October These are awarded to the ver y best venues who have excelled in providing exceptional accessibility and inclusivity in the hospitality and leisure industr y With 12 different categories and 2 conceptual design awards with a £20K prize offer this job should be easy however

According to the Visit Britain sur vey the hospitality industr y is ignoring the spending power of disabled people and their families which contributes c £15 3 bn to tourism in England 14 6 million disabled people live in England, and many say that the Hotel & Leisure Industr y is not paying enough attention to accessibility In fact, businesses are estimated to lose about £2 bn a month (Purple Pound) by ignoring the needs of disabled consumers On the flip side , “research shows that businesses that are proactive and attentive to those with disabilities will gain loyal customers who will return again and again ” The Times, 30 April 2022

“It is essential that the hospitality industr y understands that a ramp at the front door, and a bedroom or two on the ground-floor do not constitute ‘accessibility’ let alone stylish accessibility” Says Robin Sheppard,

Co-founder and one of the Judges of the Blue Badge Access Awards

“There is progress in accessibility, but we still have a long way to go ” he continues “So, whilst I can give the travel and hospitality industr y a ‘could do better’ for inclusivity, we have some way to go I am optimistic and confident that the hospitality industr y will do better in the years to come ”

As a wheelchair user herself, Fiona Jar vis founder of Blue Badge Style and also a Judge says, “Mobility – or the lack of it – shouldn’t mean you can’t have style We are looking for exceptional accessibility across hotels restaurants bars and other public venues worldwide with a focus on style , thoughtful design, innovation and liber ty We are also unafraid to give a couple of awards which highlight the regular abominations that sadly continue to exist, and we encourage nominations for Ludicrous Loos, Ridiculous Ramps, Bewildering Bathrooms and Obnoxious Obstructions in restaurants, hotels, cafés and visitor attractions around the countr y!”

With the summer holiday season upon us the BB AA are inviting the public , tourists, and the industr y to nominate their favourite venue for a Blue Badge Access Award

Nominate today at https://bluebadgeaccessawards com

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right

‘Because just about ever yone is doing it wrong, and about to be caught out’

The post Brexit points-based system is an overly complex contradictor y and largely unfathomable jumble that has subver ted commercial immigration ‘Skilled Worker’ visas have been has junked into an unchecked freefall where anything goes

The Home Office simply abandoned suitability and eligibility checks on a flood of sponsor licence and visa applications The approval of thousands of invalid applications has legitimised a lucrative open door for intentional and unintentional misuse

Many who believe they’ve acted lawfully are now at risk of punitive Home Office action due to hidden irregularities

This is due to inappropriate hiring, legal misguidance and Home Office errors

Large scale non-compliance within the hospitality industr y sectors has become a wakeup call especially in the current immigration focused political climate The hospitality industr y is again under intense focus as Home Office embark on ‘taking back control’

The extent of unchecked activity has led Home Office to roll out exhaustive retrospective on site legitimacy checks on sponsors and their workers These checks lasting 5 to 6 hours have already descended on the hospitality industr y all across the UK and mainly targeted at Asian themed restaurants, pubs, QSR brands and takeaway outlets

The inevitable tightening of Skilled Worker immigration is fast approaching and of concern to genuine law-abiding employers

Goldstar Plus is a management system that safeguards your sponsor licence by ensuring all activity to date has been according to the correct interpretation of sponsor rules, and retrospective corrections made where necessar y It also ensures you are able to pass the most stringent Home Office compliance checks, which do happen

As a hospitality immigration practitioner and recruitment agency you will find us ideally placed to supply you the professional Chefs and managers you want, and make sure it’s done right Whether you ’ re a single fine dining restaurant, multiple restaurant group, QSR outlet, events catering, hotel or any other, you will find us the ideal one stop shop

Call 0203 930 8969, visit www.goldstarchefs.co.uk or see pages 54-55 for fur ther information

Have you tapped into your sometimes over looked profit

Exclusive Elegance and Quality by Design

Benefiting from Fracino s extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

Available in 2 or 3 group versions it boasts all the power technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality –whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that s Romano!

sales@fracino com www fracino com

British Specialty Coffee Update: In-Store Tabletop Roasting Available Soon!

Around the 9th centur y, the coffee plant was discovered by a herder in the Ethiopian plains in today’s Jimma region He noticed his goats were exceedingly active after eating cherries from a small tree which today we know as Coffee Arabica This led to the invention of coffee from another region where this early innovator migrated to Kaffa, Ethiopia After several centuries the cherished trees arrived (or were discovered) in the Arabian Peninsula, and coffee was widely adopted by about the 12th centur y and sold in public places called “coffee houses ” These were lively places of intellectual discussions, where you would purchase a handful of green coffee beans upon entr y These beans were roasted in a closed rotating device called a “shish” over a charcoal fire for about ten minutes, then ground or crushed before pouring hot water through a filter or directly into the cup making Turkish-style coffee today

Those early entrepreneurs held the coffee plants and roasting techniques closely as they star ted wider trading of roasted beans into Europe (Sarajevo was quite instrumental in this) Coffee beans made their way into Britain about 1637 when a Greek student brought some beans to Oxford, where it was an instant hit among intellectuals and led to the founding of Britain s first coffee house The Grand Café Over the coming decades cafes proliferated across London and were referred to as “Penny Universities” because when you spent time in them, you would inevitably learn from others talking or lecturing about topics of the day Many impor tant cultural and business enterprises flowed from those coffee houses, such as the London Stock Exchange , Lloyd’s of London, and the Royal Society

By Thomas Ruddy, CEO, Kava-Zone Ltd & Mr Bean Coffee Ltd

Kava-Zone’s founder, Tom Ruddy, first saw an antique shish in 2007 while strolling around old town Sarajevo, where he worked as a private sector consultant with the United Nations He created this company to bring back and modernize the old coffee house culture with the shish devices, called nano-roasters by the specialty coffee industr y as their flagship coffee bean nano-roaster After such a long absence the time seems ripe given the “four th wave ” of coffee , fundamentally changing consumer habits and preferences driving the global specialty coffee revolution

Kave-Zone is launching its first Shish® through a new London-based company Mr Bean Coffee Ltd ® They are listing a crowdfunding campaign on Kickstar ter to fund the final expensive development work and production of the first molds for the Shish To par ticipate in this historic offering please send your email address and basic contact information to info@mr-bean coffee (copy to info@kava-zone com) so we can send an exclusive discount offer for VIP funding backers who will be the original suppor ters of record for this exciting retail hot beverage innovation oppor tunity The value propositions include new customer traffic , new revenue streams such as Shish® rental fees, green bean sales and residual income from retailer-controlled Shish® Craft Roaster

•

MICRO ROASTERS FOR CRAFTY BREWS

• Convert to specialty coffee

• Generate new revenue streams, profits

• Residual income from Shish Memberships

• Reduce staff costs

Mr Bean s Shish table-top coffee micro-roasters will be a game-changer for licensed establishments Roast-coolgrind-brew in under 15 minutes to make beans for 10 cups of coffee and live the historical origin of coffeehouses

We need supporters to help us revive this tradition Send us an email to info@mr-bean coffee and you will receive an exclusive invitation to purchase pre-production discounted roasters today

Aug/Sep 2023

Spirits and Cocktails

SALES DATA

The sales data from the past five years shows that the demand for cocktails in the UK hospitality and on-trade market has grown steadily According to CGA, a leading data and research company, the sales of cocktails in the on-trade market increased by 7 5% in 2019 alone This figure indicates that cocktails have become a significant revenue generator for businesses in the sector

BEST-SELLING COCKTAILS

To capitalize on the growing trend for cocktails, operators need to ensure their menus include the best-selling cocktails The classics, such as the Mojito, Margarita, and Cosmopolitan, should be on ever y menu However, newer creations have also gained popularity, such as the Pornstar Mar tini and the Aperol Spritz These cocktails are often seen as refreshing and easy to drink making them popular with a wide range of customers

NEW INNOVATIONS

Cocktails have become a popular choice for customers in the UK hospitality and on-trade market over the past five years Bars, pubs, restaurants, and hotels across the countr y have noticed the trend and invested in their cocktail menus to cater to the increasing demand from customers who want to tr y

new and innovative drinks In this ar ticle , we explore how operators can capitalize on the growing cocktail summer trend and sell more , highlighting sales data, best-selling cocktails, new innovations, age groups and demographics, and popular spirit and mixer ingredients

To stand out from the competition and capitalize on the trend, operators need to invest in their cocktail menus and offer bespoke creations that cater to their customers' preferences The use of unusual ingredients such as herbs spices and fruit has become increasingly popular, as has the incorporation of local and sustainable ingredients Operators should also consider offering non-alcoholic options to cater to customers who do not drink alcohol

AGE GROUPS AND DEMOGRAPHIC S

Operators should consider the age groups and demographics that are most likely to purchase cocktails when creating their menus According to CGA, cocktails are par ticularly popular among younger consumers, with 38% of cocktail sales in the on-trade market made by those aged 18 to 24 years old However, the appeal of cocktails is not limited to this

age group, with 29% of sales made by those aged 25 to 34 years old, and 23% made by those aged 35 to 44 years old

POPULAR SPIRIT AND MIXER INGREDIENTS

Operators should ensure their cocktail menus include the most popular spirit and mixer ingredients to cater to their customers' preferences The most popular spirit ingredients used in cocktails in the UK hospitality and on-trade market are vodka gin rum and whiskey However, other spirits such as tequila and mezcal have also become increasingly popular, as have non-alcoholic spirits, such as Seedlip Popular mixer ingredients include tonic water, ginger beer, and fruit juices, but more unusual mixers such as kombucha and coconut water are also being used to create innovative and unique cocktails

Whatever the time of year, it s impor tant for UK licensed on-trade establishments to capitalize on the growing trend for cocktails and attract customers with refreshing and innovative drinks

(CONTINUED ON FOLLOWING PAGE)

Mixologist's Garden: The Rising

Sensation Among UK Bartenders

freeze-dr ying technolog y offers months of ambient shelf-life for bars

The response from bar tenders has been overwhelmingly positive , with many praising Mixologist's Garden for its commitment to quality and sustainability

"Our mission is to empower bar tenders to create the Perfect Ser ve and delight their customers," said Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist's Garden a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y drink experiences

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks The brand's products are all-natural, vegan-friendly, gluten-free and without any preser vatives ensuring that ever yone enjoys them, while

Mixologist's Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve whereas in reality, only 42% of bars have any berries

For more information about Mixologist's Garden, please visit www.mixologistsgarden.com or contact the brand directly at hi@perfectyourser ve info

(CONTINUED FROM PREVIOUS PAGE)

Here are some tips on how to sell more cocktails this year

1 Offer seasonal and unique cocktails: Customer s are always looking for something new and exciting to tr y, especial y dur ing the summer months Consider offer ing seasonal coc ktai s that utilize fresh, local ingredients or unique f avor combinations that will stand out on your menu

2 Host cocktail events: Summer is the perfect t me to host coc ktail events or masterc lasses to promote your menu and educate your customer s on the ingredients and tec hniques used to create your coc ktails This will not only attract customer s , but it will also create a loya following for your establishment

3 Promote on social media: Use social media to promote your coc ktai menu post photos and videos of your coc ktails , and engage with your customer s This will not only attract new customer s but also encourage

Spirits and Cocktails

repeat business

4 Offer happy hour : Happy hour is a proven way to attract customer s and encourage them to tr y your coc ktails Offer discounts or promotions dur ing cer tain hour s to encourage customer s to come in and tr y your menu

5 Collaborate with local distilleries or breweries: Collaborating with local distiller ies or brewer ies can create unique coc ktails and promote your par tner ship on social media This will not only attract customer s interested in suppor t ng local businesses but also create a buzz around your establishment

By following these tips, UK licensed on-trade establishments can capitalize on the growing trend for cocktails and sell more during the summer months

Don't be afraid to get creative and offer unique and refreshing drinks to stand out from the competition

Remember, summer is the perfect time to attract new customers and create a loyal following for your establishment

Introducing Pergola's Margaritas

Introducing Pergola's Margaritas, crafted with recipes originating from a traditional Mexican bar

We have two amazing options:

The Poolside Margarita (19 2% ABV) - A refreshing twist on the Classic Margarita, infused with Mint and Yuzu A tar t yet delicious drink!

The Sunset Margarita (18 4% ABV) - A delightful spin on the Tequila Sunrise , elevated with Cognac and Pomegranate The fruitier option!

The real Point of Difference of these Margaritas is their strength and versatility; they have been designed to work in multiple ways:

• Classic Margarita cocktails when shaken and ser ved on ice

• Frosty delights as Frozen Margaritas with crushed ice

• Refreshing Long drinks by pairing them with your favorite mixers .

Introducing Master of Malt Trade, the Award Winning Future Forward Drinks Wholesaler

“Our industr y is constantly evolving to meet customer needs so as a supplier you must be able to rapidly evolve your offering and ser vice to best suppor t these” explains Liam Belton, Trade Lead at Master of Malt Modern hospitality requires a modern approach, we strive to deliver a ser vice that keeps up with what we ourselves as consumers expect For us this is a focus on offering flexibility, simplicity and responsiveness to suppor t modern trading ”

• Embrace adventure by using them as Shots

It s many drinks in one bottle - perfect to tailor the drink to suit customers!

Why Pergola for the Catering Industr y?

We combine 100% agave Tequila, premium Cognac , Cointreau, and orange liquors; twinned with fresh juices and plant extracts while being Free from Allergens, Additives and Preser vatives

Available in 500ml and 200ml bottles, the versatility and freshness of our Margaritas are perfect to provide perfectly mixed cocktails & drinks that:

• Save time

• Reduce wastage

• Ensure consistent quality

• Control the strength and the kind of drink

Here's to creating unforgettable moments for your customers!

info@pergoladrinks com

Pergola Ready to Drink Margaritas

Master of Malt Trade stock and deliver an almost unrivalled range of over 15,500+ spirits, liqueurs, vermouths, sherries, bitters, wines and champagnes that are curated by their team of passionate specialists With an ethos of ‘by the industr y, for the industr y ’ , they have a focus on offering flexibility, simplicity and responsiveness to meet modern trading needs There is no minimum order across their extensive catalogue , they also offer national next day deliver y with an 8 30pm cut off time , as well as free deliver y on orders over £200 (ex VAT) With an innovative people centric approach their customer on-boarding and management systems offer a personal touch, with the convenience and accessibility of a multi-award winning digital platform

The hospitality landscape is changing; unpredictability around consumer attendance and spending habits means that businesses are having to become incredibly nimble and flexible, whilst closely watching cashflow It is with this foresight that Master of Malt Trade have extended their next day deliver y cut off time to 8 30pm, to offer their customers the ability to navigate whatever situations arise with ease and minimal impact on the following days, from last minute events to unexpected busy periods and running out of products

Master of Malt Trade pride themselves on a digital first approach and want to lead the future of trade wholesale by making it easier to discover and order new products They also have a flexibility of response in creating their own products, as par t of their sister business Atom Labs as well as wanting to take care of the future by working with responsible farmers who are sustainable in their methods and production, such as B-Corp cer tified Mijenta and the Oxford Distiller y

From caterers, bars, restaurants, nightclubs and hotels, to independent retailers, wholesalers and events companies, Master of Malt Trade is here to suppor t your business www.masterofmalt.com/trade

Plant-Based Dining

Serving the Future: The Flourishing Trend of Plant-Based Foods

In a world driven by conscious consumption and sustainability the hospitality industr y is undergoing a culinar y revolution that echoes the values of its diners The surge in demand for plant-based foods and the rise of vegetarianism and veganism over the past decade have reshaped menus and redefined dining experiences across the UK This seismic shift towards plant-based offerings isn't just a fleeting fad but a transformative movement that requires the keen attention of ever y establishment in the licensed ontrade sector This dietar y evolution has not only brought about changes in individuals eating habits but has also revolutionized the hospitality and licensed on-trade industr y As the demand for plant-based options continues to rise , the sector has had to adapt to meet the evolving preferences of consumers

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

The journey from plant-based foods being considered a niche offering to becoming a mainstream culinar y choice has been truly remarkable Over the past 10 years, the UK has witnessed a staggering growth in the demand for plant-based options According to industr y statistics the number of people identifying as vegan in the UK has quadrupled since 2014, and the vegetarian population has also seen a significant increase This shift is not limited to the health-conscious; it s a reflection of broader cultural and environmental considerations Over the past two years, there has been a remarkable surge in the adoption of plant-based diets among the British population, indicating a notable shift in public opinion and lifestyle choices

Approximately 23% of UK consumers are actively tr ying to incorporate more plant-based foods into their diets, with 9% identifying as vegan or vegetarian These figures position the UK as having one of the highest shares of plant-based eaters in Europe second only to Germany

THE RISE OF VEGANISM AND VEGETARIANISM IN THE UK

A significant catalyst for this movement has been the yearly campaign known as Veganuar y, which encourages individuals to adopt a vegan lifestyle

for the month of Januar y Since its inception in 2014 Veganuar y has experienced exponential growth, with par ticipation increasing from 3,300 par ticipants in its first year to over half a million in 2020 This substantial increase underscores the growing public interest in plant-based diets The growth of Veganuar y, par ticularly over the past five years is a testament to the expanding appetite for plant-based dining experiences The campaign s impact is evident not only in the skyrocketing number of par ticipants but also in the response from the hospitality industr y Restaurants and pubs across the UK have begun to embrace the challenge incorporating innovative vegan and vegetarian dishes that cater to a diverse range of tastes This has sparked a culinar y revolution inspiring chefs to experiment with plantbased ingredients, flavours, and techniques

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

Generation Z, born into an era of unprecedented connectivity and information sharing, holds the key to the continued success of plant-based offerings This tech-savvy and socially conscious generation places a premium on sustainability, health, and ethical choices They are not just customers but brand advocates who wield the power of social media to amplify their preferences, with one food blogger and influencer, stating: "For Gen Z, dining out is an experience that extends beyond taste They want their choices to reflect their values, and plant-based options provide exactly that Sharing their dining experiences online is a way for them to spread the word and encourage their peers to make similar choices "

CHEF CREATIVITY: THE KEY TO ADAPTATION

The transition to a more plant-based dining landscape presents a unique oppor tunity for chefs to showcase their creativity and culinar y prowess Chefs are faced with the task of devising dishes that appeal to the discerning palates of both dedicated vegans and flexitarian diners This involves not only sourcing high-quality plant-based ingredients but also mastering the ar t of flavour balancing and presentation From vegan "meat" substitutes to elaborate plant-based charcuterie boards, chefs are redefining the bound-

aries of gastronomy CAPITALIZING ON THE GREEN WAVE: TIPS FOR RESTAURANTS AND PUBS

1 Diver se Menus: Embrace creativity by offer ing a wide range of plantbased options that appeal to different tastes and preferences From comfor t foods to globally inspired dishes , var iety is key

2 Quality Matter s: Don't compromise on quality Just like any other dish, plant-based offer ings should be f avorful well-presented and sat sfying

3 Collaborate with Exper ts: Par tner with culinar y exper ts who understand the nuances of plant-based cooking Their insights can elevate your offer ings and cater to discerning diner s

4 Educate Staff: Equip your staff with knowledge about plant-based ingredients and d shes They should be able to confidently guide customer s through the menu and offer recommendat ons

5 Engage on Social Media: Leverage the power of social media to showcase your plant-based offer ings Engaging v suals and stor ies can pique the interest of potential customer s

6. Flexibility and Customization: Allow customer s to customize their dishes , cater ing to var ious dietar y preferences and restr ictions

7 Sustainability Stor y: Share the sustainability journey of your plant-based offer ings Transparenc y about sourcing and environmental impact resonates with conscious diner s

In conclusion, the plant-based movement is more than just a dietar y trend; it's a cultural shift that reflects evolving consumer values The growth of vegetarianism and veganism in the past decade , par ticularly among Generation Z, underscores the need for the hospitality industr y to adapt and innovate By embracing this trend with creativity, authenticity, and sustainability at the forefront, restaurants and pubs can successfully capitalize on this thriving movement and ensure a delicious ethical and vibrant dining experience for all

Entice New Customers With Plant-Based Options

As customer's budgets continue to shrink, offering a complete range of quality, affordable plant-based options can be the difference between a customer choosing your establishment over another Although still only constituting a small percentage of the population, those who eat plant-based diets have significantly more power over where groups dine and shop A group of friends with one vegan friend will seek out

restaurants that offer an appetising selection of plant-based dishes to accommodate that person Similarly, a parent may choose to do their weekly food shop at the supermarket that offers the widest selection of plant-based options for their child

That's why it s so vital to get your range of plant-based options right - it has the impact to attract more customers to your business Plant Based World Expo Europe is back and ready help you navigate this! With so much innovation taking place at a dizzying pace , the plant-based sector can be hard to keep up with Products today are a world apar t from earlier versions, with closer texture and taste parity with meat and dair y than ever before

Europe s only 100% plant-based trade show will open at a new, larger location of ExCeL London this year

Taking place on 15th-16th November, over the two days professionals from the food and beverage industr y will be able to discover these innovative plant-based products hear from industr y leaders and pioneers and make vital connections to help their businesses Plant Based World brings together manufacturers from around the world, offering attendees the oppor tunity to taste products that aren’t yet available in the UK

In addition to over 275+ companies exhibiting their plant-based products and solutions the event hosts three content theatres which are open to all attendees The conference program will include speakers from key organisations in the sector, joining together to envision the future of the categor y The Culinar y Theatre will host sessions run by a mixture of industr y and celebrity chefs to provide a real-time showcase on how plant-based products can create exceptionally easy, and tasty, dishes New for 2023, it will also include sessions going back to the basics helping chefs reimagine pantr y staples to create enticing low-cost dishes

The event will also host a key buyer program offering curated meetings to match buyers with the products they are seeking during the show Registration is free for professionals working within the food and beverage sector simply visit the website and register to attend For fur ther information and to register please visit www plantbasedworldeurope com

PEPPADEW® Bites

Did you know that PEPPADEW® is the nation’s favourite pepper brand?*

Or that 72% of consumers say they find the presence of known brands a sign of a quality establishment**? The Piquanté Pepper Tang y crunchy and with a mild, slightly sweet heat, Peppadew® piquant peppers – small whole peppers, bright red in colour –are the perfect way to bring an added burst of flavour to pasta pizza salads and sandwiches

The Piquanté Peppers are carefully picked and deseeded by hand then infused with the unmistakeable PEPPADEW® flavour through our secret brine solution to keep their flavour and that satisfying bite Firm and crunchy pickled peppers with an impeccable balance of sweet and tang y flavours and a perfectly matched mild heat

They are 100% vegan with no added preser vatives, high in vitamin c and contains antioxidants

Harness the power of PEPPADEW®

Whole Sweet Piquanté Peppers - the nations’ favourite pepper brand!

Available now at Booker Bidfood and KFF

If you ’ re interested in working with us, and want to discover how we can pep up your menu, get in touch with us today: sales@peppaco co uk or find out more at www peppadewfoodser vice co uk

*Source: IRI SIG Grocer y O ives and Antipasti MAT 18/06/2022

**Source: Independent Toluna Insight w th 1 000 UK consumer s Marc h 2022

Chef's Buyer's Guide

New Wine Vintages from Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is pleased to offer new vintages by Chateau de Parenchère to excite customer palates

Bacchus Wines PLDC is an independent wine merchant that offers joyful and affordable wines to UK restaurants, caterers, bars, and wine enthusiasts Unlike larger wine merchants

Bacchus Wines have simplified the wine-selling business for hospitality venues Bacchus Wines PLDC is a boutique wine merchant but selects its wines carefully They work with wine estates who they know personally They also choose wines that are not faddy Their selection process is based on decades in the hospitality industr y, so they know what drinkers and diners will enjoy They cover all duties and

impor ts, so prices stay low, offering solid markup potentials to venues all over the UK

The small yet perfectly curated wine collection features the Magnificent Seven by the family-run Chateau de Parenchère New 2022 vintages have just been released and offer great ageing potential and great 'drink now ' options

The 2022 Blanc-Sec is a great all-rounder white wine , perfect for all occasions

La Roseraie 2022 is a rosé with delicate and tang y currant scents

The 2022 L'Equilibriste Rouge is a fantastic blend produced without adding sulphites and is excellent to drink now

Celebrate Summer in Style with LittlePod

LittlePod’s products are used by professional chefs all over the world, but when it came to creating a collection of real vanilla recipes for our new website , we found the answer on our doorstep in Devon

Boasting many years of Michelin-starred experience , Peter Gor ton is a long-time advocate for local food companies and having used our natural extracts and other ingredients in his dishes during a storied career, we were delighted when he agreed to join us as a LittlePod ambassador last summer

In addition to helping spread the word about our Campaign for Real Vanilla at various food events, shows and festivals, Peter created our Chef s Collection – 10 new recipes that showcase LittlePod’s products that we have used both on our website and our 2023 calendar

Keen to underline vanilla s versatility, Peter s recipes go beyond baking In demonstrating that this adaptable ingredient can be used in both sweet and savour y dishes, our Master Chef of Great Britain is inspiring more and more cooks to keep it REAL

I love using LittlePod and ever y chef should have it, explained Peter, one of Devon s finest chefs, who has trained and worked at some of the best establishments in Great Britain and around the world since embarking on a 43-year career that has also seen him own and run six restaurants “It is so versatile and saves so much time without compromising on quality ” www littlepod co uk

The 2022 Bordeaux Clairet is more substantial than traditional rosés, with a good body and exuberant fruitiness

2020 Bordeaux Supérieur Rouge is a classic blend with a good balance between fruit and tannin, red fruit and a long finish It won gold at Concours Mondial de Bruxcelles

Chef & restaurateur Jake S Watkins, commented, "I have been buying wines from Pierre-Loup DeCam of Bacchus Wines for over twenty-two years When I owned the Michelin-starred JSW Restaurant in Hampshire , and since retiring, I stocked my cellar with the joyful wines of Château de Parenchère They are my go-to wines, and I always receive excellent wines and ser vice "

If your customers enjoy top-quality wine with provenance from winemakers who respect the terroir and the environment, visit the Bacchus Wines PDC website You will receive significant discounts if you sign up for a trade account

For more information, please visit https://bacchuspldc com/ or call on 0845 500 1040

UK Champagne Sales Buoyant With Consumers Increasingly Trading Up

Lanchester Wines has par tnered with Champagne Moutard to bring its range of premium Champagnes to the UK trade CLH spoke with James Dainty from Lanchester Wines:

“Recent figures from Le Comité Interprofessionnel du vin de Champagne (CIVC) shows UK Champagne sales as steady with 28million bottles of Champagne expor ted to UK in 2022

Non Vintage Brut Champagne the big success of 2022 accounting for 78% of all UK sales and impor tantly British 18-34 years old buying more Champagne than a year ago This is great news for the sector as we expect they will continue drinking Champagne as they mature with their wine choices increasing in value inline with their income

Sales to supermarkets are on the decline but remain the go-to outlet for the big brands or value Champagne However we re increasingly seeing consumers trading up to more expensive Champagnes which are most often sourced from the high quality on trade venues or independent off trade outlets who are able to offer advice and information This trend isn’t specific to the UK

The Champagne region had two weeks of rains at the end of July/early August which can bring disease (Mildiou/Mildew), but

sun and warmer temperature are expected which will help the healthy growing of the grapes We do not yet know how har vest will go, but there is already quite a lot of grapes this year Vintage wines are ‘ a photograph of the year ’ a snapshot of unique climate conditions creating exclusive expressions The blending of these vintages to create something utterly new and bespoke is a skilled craft and what makes Champagne brilliantly unique

“Lanchester Wines has par tnered with Champagne Moutard which, alongside is excellent Grande Cuvée Brut NV, creates the only Champagne made with old vine Arbane – only two hectares of this extremely rare grape can be found in the whole of Champagne! This grape is also blended into its Cuvée Six Cépages Brut Nature Vintage 2011 which is created using six of the permissible Champagne grapes (Arbane , Chardonnay, Pinot Noir, Pinot Meunier, Petite Meslier and Pinot Blanc – the seventh grape being Fromenteau) which is barrel fermented followed by 10 years on the lees This is real craftsmanship and love for the wine , which the customer understands and translates to quality – this stands out for consumers who are seeking an exciting, unique Champagne ” www lanchesterwines co uk

Sustainable Resources

Destination Charging: Harnessing Cost-Free EV Charging to Amplify Footfall and Revenue

Did you know that when it comes to charging away from home , one in five electric vehicle (EV) drivers actively seek out locations that offer retail and hospitality amenities?

New research from Deloitte found the top amenities sought out by EV drivers while charging their vehicle include coffee and beverages (64%), bathrooms (56%), WiFi connectivity (55%), snacks and food options (43%) and a lounge or sitting area (42%) Interestingly the sur vey also showed that as much as a quar ter of EV drivers (one in four) are happy to wait up to an hour while their vehicle is charging Hotels restaurants and other leisure sites offer a perfect location for the installation of EV charging facilities, says Tom Davies, Business Development Director for the PoGo EV Charging network: “EV drivers seek out safe , comfor table places to wait while they charge their vehicle and most hotels, restaurants and pubs tick all the boxes for what the driver is looking for –

whether it s a business driver stopping for a coffee while they charge or a family breaking their journey at lunch time

“Adding EV charging to your parking area provides existing customers with an additional ser vice and suppor ts customer loyalty It also helps you to unlock the value of your site by giving other EV drivers a reason to stop, who will be only too happy to use your facilities while they wait and become new customers to you, ” he explains “EV charging doesn’t have to be a costly ser vice to provide PoGo offers fully funded EV charger installation for landowners, where we take care of the costs and oversee the whole process from install to the ongoing maintenance and the customer ser vice for drivers, so that you can reap the rewards of giving customers what they need

There are now more than one million electric vehicles on UK roads, and a new batter y electric car was sold ever y 60 seconds in the UK in the month of July EV ownership is reaching a tipping point, meaning that more and more customers will be expecting EV charging facilities Their loyalties

What Makes Wicker Such A Good Choice?

There are many key benefits to selecting sustainable wicker for your packaging and display options due to its environmentally and socially responsible nature

It’s a natural renewable resource , growing quickly to replenish what is depleted, unlike nonrenewable resources such as plastics or metals It s also biodegradable and minimal chemicals are used during production so wicker will naturally breakdown over time and return to the ear th without causing harm

1 Renewable Resource: Wic ker grows relatively quic kly and can be har vested without causing long-term damage to the environment

2 Biodegradabi ity: W c ker mater ials are biodegradable , break ng down natural y over t me returning to the ear th without caus ng harm

3 Durable and Long-lasting: Sustainable w c ker products are durable and can have a long lifespan if properly cared for

4 Aesthetic Appeal: Baskets , Shopper s and Hamper s have a natural, rustic , and complimentar y traditional aesthetic

5 Reduces Plast c Usage:

By c hoosing susta nable wic ker products over plastic-based alternatives , you help combat plastic pollution and its negative impacts on ecosystems

6 Indoor Air Qua ity: Natura w c ker mater ials do not offgas harmful c hem cals or contr ibute to indoor air pollution contr ibuting to a hea thier indoor environment

Aside from the most impressive credentials of the sustainability of wicker, it creates a really, useful, tactile container perfect for food, drink, gifts, or storage

From traditional hampers to storefront shopping baskets small bread baskets to deep storage baskets wicker will last for many years That’s what makes wicker such a good choice www candigifts co uk salesdesk@candigifts.co.uk

01502 501681

will quickly align with businesses that share a similar outlook on sustainability and suppor t zero emission driving

“EV motorists are growing in number and it’s a target market that is only getting bigger,” says Tom “Catering for their needs now and building customer loyalty will put you a step ahead of the competition

PoGo is already working with a number of par tners to demonstrate the value of EV charging solutions, including a major par tnership with Kew Green Hotels to kick star t the hotel operator’s plans across the UK The agreement will see PoGo create 40 new accessible EV charging hubs at hotel brands including Holiday Inn Holiday Inn Express voco and Cour tyard by Marriott, that will provide a mix of ultra-rapid chargers to attract passing motorists, as well as overnight chargers to meet the needs of hotel guests

To find out more about PoGo visit https://pogocharge com or see the adver t on the facing page

Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability

Benefits to No1 Soho Place

“The bridge tower perfectly delivers on the brief to dispense a range of low- and nosugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint ” With healthy hydration and sustainability as par t of the brief, Smar t Soda UK has recently installed a purposedesigned self-ser ve multidrinks bridge tower dispensing system for Apollo Management International LLP at its new premises at No1 Soho Place , London Tricon Foodser vice Consultants was appointed as sub-consultants by the project management team at Gensler, the architects, with a brief to deliver a system that provided a free-issue self-ser ve hydration solution plus a wide range of non- and low-sugar beverages At the same time , they were looking to remove all plastic waste from the premises

“Apollo had experience of self-ser ve multi-drinks systems in its New York offices, but those mainly featured branded sugar y sodas, and the client asked us to find a supplier which could meet the brief, both for heathier drinks and a more environmentally friendly solution ” says Tricon Foodser vice Consultants Project Director Chantal Bourquin-Quéva “We found Smar t Soda UK, which was able to offer more than just plain water and already provided a variety of dispense solutions We then began the process of designing something special which suited the unique needs of the client and the aesthetics of the building

“Sustainability is at the forefront of ever ything we do and we are always looking to implement systems where we can use reusable products and avoid disposables

The development of the bridge tower self-ser ve dispensing system has been a complete success We work with architects and interior designers so the look and feel of the Smar t Soda bridge tower drinks system is hugely impor tant Alongside the benefits of healthy drinks and sustainability gains all par ties have been impressed by the ease of installation – without too much disruption – and how flexible this solution can be , so we will be recommending similar solutions to other clients in the future ”

Tricon was also scoped with carr ying out the tender process to bring a caterer for the site on board, and BCorp cer tified Houston and Hawkes was selected

SAVING SPACE AND TIME

“We look after all of Apollo’s catering and hospitality needs from the restaurant to events, and that averages around 350 people a day,” says Houston and Hawkes general manager on site , Andre Welman

“The bridge tower saves space and time In respect of space-saving, we don’t need to store cans and bottles, or have rows of refrigerators, and we don t have to manage lots of deliveries Removing single-use plastic from the site also saves the time which would otherwise be devoted to separating and storing waste for collection for recycling

“With so many people using the system ever y day the choice and variety of drinks has proved popular, and at lunchtimes almost ever yone who comes through the door is using it On our side we also appreciate that the system is easy to clean and maintain

“As a B-Corp business, genuine sustainability gains are

hugely impor tant to Houston and Hawkes, so the bridge tower system is a perfect fit for us Eradicating single-use plastic , cutting energ y use for refrigeration, and reducing the number of deliveries to the site all make a positive and measurable contribution ”

TEAMWORK DELIVERS FIRST IN EUROPE DISPENSE SOLUTION

The Smar t Soda bridge tower incorporates 10 Multiplex® CRAFTtaps Made from 100% stainless steel, each streamline post-mix valve tap delivers a durable and hygienic – easy-to-clean – dispense solution which ensures drinks are ser ved at a consistent cold temperature and a consistent taste ever y time

The development of the bridge tower was down to successful teamwork involving Tricon Foodser vice Consultants senior design consultant Stuar t Wilcox, working with cooling and dispense equipment specialists Multiplex Welbilt Halesowen, and Italian draft dispensing system specialists Global Fountain

“This is the first, and only, dispensing unit of its type in Europe , ” says Global Fountain’s Massimo Todeshini “It was great to have the oppor tunity to work on the development of a bespoke unit which we know is operating perfectly and has been so well received Despite the special nature of the unit, requiring the fitting of a lot of technolog y into such a small space , from the initial request to installation, took only eight weeks ”

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION

Smar t Soda is the world’s first water company to offer functional pH-enhanced vitamin-infused sodas and flavoured waters – crafted with alkaline water, and made with only reduced British beet sugar – or no sugar at all – via a post mix dispenser

“We were chosen for this project as Smar t Soda is well known for helping companies demonstrate that they care about staff wellbeing through the provision of unlimited, healthy and sustainable drinks,” says Smar t Soda UK Operations Director Ian Webb

Smar t Soda is all about the consistent quality and taste of the drinks, hence we source the best equipment to deliver our beverages to the highest standard Our dispense solutions are delivered using a bag-in-box system – so the drinks are delivered in recyclable cardboard boxes Bag-in-box reduces carbon footprint by taking up less space and reducing weight in the supply chain

“In this way Smar t Soda eliminates the creation distribution, storage , and waste disposal of lorr y loads of plastic bottles and cans Each 5 litre bag-in-box drinks removes 120 (330ml) cans or 80 (500ml) bottles from the distribution chain

“Our client is delighted that the bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint In addition, Gensler, the architect for No1 Soho Place is pleased with the way that the unit complements the carefully designed aesthetics

www smar tsoda co uk

Catering Equipment & Kitchen Fit-Out

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company

kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey, The Lodge at Old Hunstanton Colleges

Schools, Hotels, Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available Call: 01926 887167, visit: www caterquipventilation co uk, email: info@caterquipventilation co uk

Blue Seal Fryers and Oil Filtration

By David Chesshire , National Accounts Manager, Blue Seal (www.blue-seal.co.uk)

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate , as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator Blue Seal produce high performance thermostatic controlled gas & electric fr yers Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below the batter plates from continuous

cooking and carbonising, which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life , have great mobility and space saving features as well as powerful pumps & full stainless steel construction Moisture fatty acids and food residue contaminate cooking oil spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities quickly and effectively maintaining consistent high cooking quality and considerable extension of oil life

The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand

Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

Sparkling Glass Made Easy with the UC Excellence-iPlus from Winterhalter

Sommeliers know the impor tance of sparkling clean glassware

Ser ving fine or vintage wine in streaky or dir ty glasses reflects badly not only on them but the whole business The quality of the glassware your guests experience acts as a business card for your business The latest version of Winterhalter's UC Excellence-iPlus glasswasher guarantees that even the most delicate stemware can be cleaned to the highest standards of cleanliness and hygiene , without the need for polishing

Winterhalter is often called "the home of glasswashing " thanks to its pivotal role in the development of professional glasswashing systems

The company is constantly looking for ways to improve the quality of the results its range delivers The current undercounter UC

Excellence-iPlus models combine a range of technical innovations that allows all kinds of glassware to be cleaned perfectly without the need of fur ther attention, like polishing, before they are used in ser vice

These include powerful insulation, eco-friendly chemicals, an integrated reverse-osmosis system and features that help to ensure hygiene like deep-drawn water tanks and rack guides specially designed to stop debris col-

lecting

One key to the UC Excellence-iPlus superior performance is the wash arm The wash arm reduces water consumption by up to 25%, which in turn reduces both energ y and chemical consumption This means an overall reduction in operating costs of up to 22%

A four stage filtration system removes even the finest par ticles from the water, reducing how often it needs to be changed while increasing its cleaning power The UC Excellence-iPlus can also be fitted with a hybrid water treatment system that offers both reverse osmosis filtration and a standard water softening system

Reverse osmosis removes minerals like calcium and magnesium which can cause streaks on glasses as they dr y, delivering the best possible cleaning results RO water gives the UC Excellence-iPlus the ability to clean glasses perfectly and means that they are ready for use straight out of the machine with no need for additional and time consuming hand polishing

All of this technolog y allows the UC Excellence-iPlus to deliver the wash results Sommeliers demand, without the need for laborious and expensive polishing This allows staff to concentrate on providing customers with the best possible ser vice

For fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email info@winterhalter.co.uk

Evolution Fryers and Filter Units

Catering Equipment & Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

The pump features a tank with its

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 temperatures 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 real winner!

Midlands Warewash Solutions

Midlands Warewash Solutions, a new company specialising in the repair, ser vice , sales and installation of commercial dishwashing equipment With over a decade of experience in the industr y, the company ' s owner Mitchell Ward, who was previously at Winterhalter for 9 years as a technician and then Regional Operations Manager, brings unparalleled exper tise to the forefront Midlands Warewash Solutions aims to ser ve end users, distributors and manufacturers, establishing itself as a reliable and trusted par tner in the Midlands region Midlands Warewash Solutions prioritises excellence in ser vicing and repairing commercial dishwashing equipment With a focus on exceptional customer satisfaction, the company offers comprehensive solutions to businesses of all sizes, ensuring that their operations run smoothly and efficiently

Midlands Warewash Solutions is proud to par tner with leading manufacturers including Winterhalter Classeq and Maidaid By supplying products from these renowned brands the company ensures that clients have access to the highest quality equipment

The core ser vices offered by Midlands Warewash

Solutions include:

• Repair s and Maintenance: Midlands Warewash offer s prompt and effic ent repair ser vices for a wide range of commercial dishwash ng equipment We have the knowedge and exper tise to hand e var ous brands and models , ensur ing minimal downtime and maximum productivity

• Ser vice Contracts: The company offer s comprehensive ser vice contracts designed to keep commerc al dishwashing equ pment n optimal work ng condition These contracts inc lude routine maintenance visits , inspections and proactive troubleshooting providing businesses with peace of mind and min mising unexpected breakdowns

• Equipment Supply: Mid ands Warewash Solutions ser ves as a trusted supplier of commercial dishwashing equ pment, representing reputab e brands suc h as Winterhalter C asseq and Maidaid Clients can rely on Mid ands Warewash Solutions to provide them with topquality products ta lored to their specific needs

Contact information for Midlands Warewash

Solutions: www MidlandsWarewash co uk

Contact@MidlandsWarewash co uk 01384929099

Nestled in the heart of the West Midlands, we take pride in offering top-notch repair, servicing, sales, and installation services

With a deep understanding of the industry, our skilled technicians are dedicated to keeping your business running seamlessly Whether it's a sudden breakdown routine maintenance, or a new setup, we ve got you covered We specialize in catering to a wide range of businesses ensuring sparkling clean results every time

What sets us apart is our commitment to customer satisfaction Our responsive team is always ready to address your unique requirements providing tailored solutions that fit your operational demands and budget

No job is too big or small – we tackle each challenge with expertise and enthusiasm

From bustling restaurants to bustling hotels, our services span across the entire Midlands region Wherever your establishment is located – whether it's in Birmingham Coventry, or anywhere in between – we re just a call away

Experience reliability, efficiency, and excellence with Midlands Warewash Solutions Your success is our business

Introducing Midlands Warewash Solutions – the ultimate destination for all your commercial dishwasher and glasswasher needs WWW

Outdoor Spaces

Keeping Food Hot? We Have All The Answers

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 insulated box manufactured 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 controls 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

Park and Urban Furniture

ational spaces across the world

ENHANCING REVENUE THROUGH OUTDOOR SEATING.

Businesses, such as restaurants, cafes, and pubs can significantly boost their revenue by providing outdoor seating options

This strateg y appeals to a broader customer base , as many individuals prefer the refreshing atmosphere while dining or shopping

The outdoor space creates a welcoming impression enticing potential customers to stop by and suppor t the establishment Additionally by offering outdoor seating, the business can accommodate more guests during busy times resulting in higher sales and quicker table turnovers

The improved customer experience fosters loyalty and positive word-of-mouth, fur ther attracting repeat business Consequently this elevates the brand's image , attracting more customers, and ultimately driving revenue growth

Email sales@hags co uk or visit www hags co uk

Cinders ‘Classic’ Barbecue

The Cinders Classic barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders Classic comes as a six-foot long double grill (TG160) or a half-sized single grill (SG80) with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

Outdoor Spaces

offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards

The barbecues have internal self-cleaning too removing the odious chore of post-barbecue clean-down

The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

Beautiful and Functional

Villiers designs and creates beautiful furniture and works of ar t Built with the finest materials and superb craftsmanship pieces are individually made to last more than a lifetime

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes Designed to breathe new life into external spaces the materials are chosen so they can evolve with time and exposure to the elements – each unique to its surroundings

Ever y Villiers piece is made to order, whether working to an existing design, or a oneoff bespoke commission Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look

With well-honed ar tisanal skills, Villiers combines traditional methods and machiner y with modern tools and technolog y One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral par t of the production process –

an ancient metal working skill that they are keen to keep alive through the specialist exper tise of the team Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture , each designed to complement elegant and aesthetic interiors Villiers has built an outstanding reputation over 30 years with classic and contemporar y pieces displayed in the finest hotels private residences yachts and luxur y spas across the world Villiers will be exhibiting at Landscape , the industr y trade show at NEC Birmingham, 27th and 28th September 2023

The new collection of planters are currently displayed at the flagship Linley store in Belgravia You can view a selection of sculptures and furniture online at www villiers co uk and keep up to date with the latest designs and works in progress on Instagram

@villiersfurniture

For enquiries and fur ther details about Villiers please contact the team at hello@villiers.co.uk or telephone 01799 516680

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL AND FUNCTIONAL

You can view a selection of sculptures and furniture online at www.villiers.co.uk

Contact the team at hello@villiers.co.uk or on 01799 516680

Outdoor Spaces

With over 100 exhibitors to meet in-person and an exper t-led seminar programme , The Glamping Show 2023 promises to be an exceptional year, and must-attend event for those in the outdoor hospitality industr y

The only trade event dedicated to the glamping industr y The Glamping Show is the go-to event for anyone looking for products and information to suppor t, refresh or star t their outdoor hospitality business From structures of all kinds, shapes and sizes, to furnishings, hot tubs and business ser vices, this event is fer tile ground for gathering information, brainstorming and decision-making

The exper t-led seminar programme is entirely new this year, with relevant topics to help you along your business journey more than ever before Speakers at The Glamping Show include Sarah Orchard (Get Fully Booked & The Hudnall s Hideout Treehouse), Edward Busby (Crown & Canopy) Sarah Riley (Inspired Camping) Louis Thompson (Nomadic Resor ts) and many more leaders of the industr y

• “Has the g amping bubble bur st?”

• Will glamping win the race in a game-c hanging future for hospitality?

• “Farming to Glamping – Planning Permiss on & Business Rates ”

The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place , now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience , our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again

At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor as well as the stunning Louvred Roof systems from both Renson and Weinor Our team of exper ts have over 20 years ’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable

floorspace , both kerbside and in any garden areas you may have

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfor table while they enjoy evening meals or drinks For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing

Our teams of engineers and sur veyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard

Call us on 0800 060 8844 to arrange a free site sur vey or visit www rocheawnings com

“It’s not just the structure , it’s the exper ience ”

• “With so many structures to c hoose from, how to make the r ight investment?”

• Green Glamping – Demystifying the journey to Net Zero

The expo at The Glamping Show has grown significantly over

Café Culture - Pavement Profit

We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:-

• planter s w th rea or faux plants

• cafe banner s and restaurant screens lighting

• heating

• c lassic neon signage parasols installed and repaired

• lent cular bladed roofed she ter s

• tables and c hair s

Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is not only completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment

From our workshops in Kent we deliver

UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done all within your available budgets

We firmly believe the better you look on the outside the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture .biz

Hospitality Technology

operators are opting to simplify menus and offer smaller por tion sizes Thus, the term ‘shrinkflaton’ – the process of reducing the size or quantity of product while the price of product remains the same or increases slightly

Streamline menus More than one third of hospitality operators plan to tighten up their menus with fewer dishes and less complex options A leaner menu helps stock control and supply issues with certain products It will also reduce stress for kitchen teams who are already struggling to keep up due to labour shor tages Research shows that 77% of consumers are happy to visit a restaurant offering a limited menu The size of a menu isn’t as impor tant as the quality of food you ser ve and the price you charge In fact, condensing your menu with easy to execute recipes allows you to focus on quality and presentation of dishes that deliver memorable experiences and drive repeat business

control and monitoring production levels Know what and how much you are selling, then make adjustments to the menu and eliminate dishes that aren’t selling

Ser ve smaller por tions but ensure customers still receive value for money Along with simpler menus, cutting back on por tion sizes is lowhanging fruit for addressing increasing food costs Shrinking por tions can be a good strateg y as it enables restaurants to keep pricing the same or slightly higher This is impor tant since consumers don’t seem to notice por tion sizes as much as they do price increases

Are you ready for shrinkflation? Hospitality operators need to find creative ways to cut expenses and improve their bottom line Quality and value will both play a crucial role in attracting customers Streamlining menus with simple , cost-effective items will no doubt help your cost-cutting measures in the months ahead

If you ’ ve dined out recently, you may have noticed a recent trend –reduced menu items, reduce por tion sizes and change recipes

As businesses battle inflation, increased food costs, staffing shor tages and soaring energ y prices, operators are looking for ways to satisfy customers and remain profitable

Raising prices may be necessar y to keep up with inflation, however, this practice alone may be detrimental as consumers are forced to cut back on non-essential spending that includes dining out at restaurants Instead

Monitor production levels

Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins Tracking sales is a good way to review your menu, create more efficient batching levels and eliminate dishes that aren’t selling

Reduce waste It’s estimated that food waste costs the restaurant sector nearly £700 million each year Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins There are many ways to cut down on waste – from keeping a stock inventor y to keeping an eye on por tion

Par tnering with Enhance Hospitality is the best financial decision you will make

See the adver t on this page for fur ther information

AK Techotel has been the leading supplier of Proper ty Management Systems to the European hotel market for the last 40 years and have entered the UK market with a bang Establishing themselves in Yorkshire , National Operations Manager Alistair Brown states “It seems logical that eventually Techotel would reach the UK shores, and have found that there is definitely a need for what we can provide , the timing was great as their is definitely an oppor tunity here and with recent installations it shows Picasso may be what has been missing”

“We like to think of ourselves not as a one size fits all supplier, but more of a bespoke package builder where we build the elements of the Picasso PMS around your wants and needs”

“Take for example the recent development of our digital assistant ’Mona’, we could see that the hotel users of the future did not want to wait, they wanted ever ything now, at their finger tips, or in this case on their phone , so we took the entire reception process and revolutionised the front desk, ever ything that used to slow down the check in at a traditional hotel reception is now performed digitally, by the PMS and by “Mona””

Alistair continues “Mona is really pushing boundaries in changing the norm, leading the way in a world where contactless reception is now almost expected, we have gone several steps fur ther We have seen the evolution of the traditional role of front of house move from the computer screen to more meet and greet, adding the traditional extra touch to the guest experience that the UK Hotel market is well known for, Mona allows the hotel reception to do just that”

In recent years AK Techotel have developed a whole range of products for the hotel market, to go alongside their staple product, their Proper ty Management System Picasso

Picasso is the PMS that AK Techotel have developed supplied and suppor ted throughout Europe

since 1983 The features that have recently been released include their entirely integrated Channel Management System, their commission free online booking engine , their mobile housekeeping and maintenance application and their mobile bar and restaurant system that can now be operated from the phone , to name but a few

Having seen how Europe have sprinted ahead with mobile technolog y within the restaurant and bar industr y, Techotel decided that they should look to integrate their handhelds with Picasso, where not only it is linked to the Bar and Restaurant Module ”Appetite”, but is also able to provide the waitering staff with up to date information regarding the requirements of the hotel guest So for example , if a guest is celiac , they would only need to record this once The information would be available not only on their hotel booking, also at the dumb water but also in the hands of the staff who are ser ving the guest

Visit www techotel ie or see the adver t on the facing page for information

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

Hospitality Technology

Could Cobots be the Answer to Crippling Staff Shortages?

Staff shor tages continue to plague the UK hospitality industr y, with little sign of improvement on the horizon

Triggered by Covid lockdowns and compounded by Brexit, the shor tage of workers is forcing many restaurants to restrict trading hours, and hotels to leave rooms uncleaned on cer tain days a week

According to trade body UKHospitality, vacancies remain 48% higher than preCovid

The organisation’s chief executive Kate Nicholls said: “The workforce shor tage is creating a serious crisis Nearly half of businesses are reducing trading hours per day, and a third are having to close on some days each week ”

So what is the answer to the recruitment headache facing the UK’s hotels and restaurants? How about making a robot (or “cobot” to give them their more apt moniker due to their collaborative work alongside humans) your newest recruit?

Softbank Robotics general manager Stefano Bensi explained: “With a cobot on hand, menial and time-consuming tasks are taken care of autonomously Staff have more time to concentrate on higher-value , more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner) or spending more time with customers (in the case of tray deliver y robots)

“We know that in the hospitality industr y it’s a real struggle to recruit and retain staff: robots can help add additional suppor t to existing teams, plug labour gaps and shor tages, and work when necessar y to improve processes ”

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes, vacuum 1,500 sq m of carpet on a

single charge , and be programmed to clean at any time of day

It is equipped with a 3D camera and a lidar (light detection and ranging) system - the same kind of technolog y used in self-drive cars

Rather than taking the human interaction aspect away from restaurant ser vice , Softbank’s tray deliver y robots simply look after the “bussing” side of the job (bringing and removing dishes) meaning staff are present in the dining room at all times and able to respond quickly to customers needs

Bensi said: “Because the waiter isn’t constantly going to and from the kitchen, stuff just happens: customers can order that extra bottle of wine , a side , a pudding, and suddenly you have the average price per sitting going up, and the table turnaround time going down, because when the customer is ready to ask for something it can happen straight away ” For hotels offering room ser vice , Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to aler t them once their order is outside their door

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic , with operators forced to adopt automated methods to keep guests and staff safe

Could it be the time has come for operators to recognise that technolog y isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too

To find out more , visit https://emea softbankrobotics com/

MemSec™ EPoS - User-Friendly & Feature-Rich EPoS System for the Hospitality Trade

MemSec™ EPos produce one of the most user-friendly yet feature-rich EPoS systems currently available to the hospitality industr y

For over 25 years, MemSec™ EPoS has provided IT solutions to customers in the hospitality industr y We provide each customer with a system tailored to their individual requirements at a competitive price

One of the most impor tant factors in MemSec™ EPoS s approach to systems development is the recognition of the types of users our customers are likely to employ Unlike in an office environment, hospitality staff cannot be expected to be computer literate , and staff turnover

levels can be high

We therefore design our programs to be useable with the minimum amount of training, and by staff of all ages and abilities

As well as providing software that users love , we install all the requisite hardware to ensure that you get the best from our programs Various configurations are available to suit your requirements and all are available via rental or purchase schemes

For fur ther information, see the adver t on this page or visit www.memsecepos.co.uk

Hospitality Technology

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices With competitive rates and durable , secure hardware , 3R’s signature EPOS software , CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial

repor ting

Another essential feature of CES Touch is its full Stock control functionality which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels avoid overstocking or understocking, and keep track of their stock movements accurately

In addition to these features, CES Touch offers intensive operator management and in-depth financial repor ting which is vital for businesses seeking to manage their staff and finan-

cial performance effectively With full cloud business analytics, CES Touch also provides businesses with realtime insights into their sales, inventor y, and customer behaviour, enabling them to make data-driven decisions to optimize their operations

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one , and NISA, allowing businesses to take advantage of automated promotions and price changes This feature is par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R s offering is their commitment to excellent customer ser vice , providing 24/7 suppor t, 365 days a year Whether you ’ re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed

See the adver t below for details

CardsSafe Continues to Support Hospitality Businesses

CardsSafe remains one of the most affordable ways to help hospitality venues up-sell onsite by offering a secure and trusted way to operate customers' tabs

Established over twenty years ago CardsSafe is designed to securely retain customer credit debit and ID cards while the cardholder runs a tab It s a simple, affordable and effective system that does not capture data and is GDPR compliant It allows staff to upsell, protect customers bank cards and give them extra peace of mind that their cards are held professionally while running a tab

Two decades later over 5000 UK venues trust the CardsSafe system from Young's pubs golf courses Hilton Hotels Lord s cricket ground and many independent restaurants and bars

"Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts

our customers minds at rest

Timothy, Young s Bar Manager

CardsSafe remains on the side of hospitality and leisure venues by continuing to freeze prices for the past eight years At just £9 95* per month rental for a 10-drawer unit, the system pays for itself Just one £120 walk-out, which CardsSafe could have prevented as it acts as a deterrent for dine-and-dash, is the rental price for a unit per year CardsSafe continues to support hospitality businesses during periods of economic uncertainty They also offer customer ser vice and free replacement keys, which can be sent out anytime

So what are you waiting for? If you want to increase profits and the bottom line, reduce losses and help build stronger relationships with your customers, contact CardsSafe and lock in great prices today!

For more information please visit www.cardssafe.com

Or contact the sales team on 0845 500 1040

Products and Services

As one of the UK’s leading foodser vice providers, here at Bidfood we have a passion for great food and are always focused on going the extra mile for our customers Being the best is a key par t of our ethos, and we strive to deliver ser vice excellence making life easier for customers and helping them grow

The success of our customers is paramount to us and we believe that providing great ser vice is more than simply dropping off deliveries, it’s about adding value Our exper tise , industr y knowledge , nutritional advice and guidance on food standards and legislation help to keep our customers ahead of the cur ve

As we know in the food ser vice industr y the festive season doesn’t just star t and stop on the 12 day lead up to Christmas Therefore operators need to be prepared and ready well in advance for what is most wonderful but also busiest time of the year

PREPARATION

Preparation is key in the build up to Christmas and is something that should be taking place months in advance

With all sectors requiring similar produce at the same time suppliers can often be left with unavailability To avoid this happening it’s crucial to work closely with account managers and suppor t teams to plan menus in advance and to make sure products are readily available

FESTIVE MENU MUST-HAVES

Christmas time is all about having a fun and sprinkling a little magic , and what better way to do this than with a dedicated festive menu Guaranteed to get consumers excited and also provides an excellent upsell oppor tunity

with over 1 in 3 willing to paying more for festive specials versus regular menu options

Despite Christmas foods being ladled in tradition it shouldn’t mean that your festive menu is predictable In fact to ensure no consumer is left out a variety of ‘musthaves’ are needed to go alongside the festive offering Classic comfor t foods, winter warmers, indulgent choices and a few usual favourites should all piece together to make the perfect Christmas menu A slow-cooked shor t rib of beef with rich French onion gravy lends itself perfectly to this Or for a sweet treat, a twist on the cult classic , sticky toffee Christmas pudding drizzled with toffee sauce is sure to be popular with consumers

While many take the festive period as an oppor tunity to indulge , there’s still a demand for lower calorie options as well Operators need to ensure that while they offer plenty of indulgent treats they re not forgetting the health conscious consumer either The same is true with meat-free options Although we think of turkey, gammon and ham around Christmas, vegan and vegetarian dishes aren’t to be forgotten about either, our phat vegan mushroom & leek pie is a delicious perfect meat-free main that consumers will love!

CHRISTMAS TIPPLES

And remember, it’s just as impor tant to have a strong drinks offering, both hot and cold Applying a festive twist to a premium drink by infusing with alcohol or providing a limited edition option are all likely to be popular A gingerbread latte , Baileys hot chocolate or a hot apple cinnamon cider will all be a hit amongst consumers

See the adver t on the back cover or visit www bidfood co uk

Food Safety and Confidence

Navigating the intricacies of food allergies and safety regulations can be a daunting challenge for any food producer or business This is where Allergen Checker steps in offering a comprehensive solution that not only streamlines compliance but also enhances customer confidence What truly sets Allergen

Checker apar t is its innovative QR code system

In a world driven by convenience this feature empowers your customers like never before A quick scan of the QR code , placed conveniently on your menus or a printout of the individual labels for your packaging, opens up a world of accurate allergen information Customers are no longer left in the dark; they can make informed choices tailored to their dietar y needs, fostering trust and loyalty

Our platform’s significance goes beyond just meeting current labelling regulations including Natasha s Law It anticipates the future with the potential enactment of Owens Law, ensuring your business remains ahead of compliance requirements With Allergen Checker you ’ re not just adapting; you ’ re thriving in an evolving landscape of food safety

A Simple 3-Step Process

• Add Ingredients Begin by seamlessly inputting your ingred ents into our user-fr iendly system Our platform becomes your

vir tual food cupboard, housing accurate a lergen data for eac h ingredient This initial step lays the foundation for precise al ergen information

• Create Dishes: W th your ingredients catalogued, crafting dishes becomes a breeze As you create dishes Allergen Chec ker automatically generates detailed allergen information for eac h one Th s real-time accurac y ensures that you ’ re providing the most up-to-date information to your customer s

• Generate QR Codes & Labels: The magic unfo ds as you effor tless y generate QR codes and abels for your d shes and products These become your br dge to customer transparenc y and conf dence Place them on menus or pac kaging enabling customer s to access comprehens ve allergen information instantly

In a world where allergen transparency can make or break a customer’s dining choice , Allergen Checker is your ultimate ally Join a community of forward-thinking businesses that prioritise safety, build trust, and elevate the dining experience

Say goodbye to allergen-related stress and hello to a new era of culinar y confidence Explore Allergen Checker today and unlock a safer, more informed, and truly satisfying dining journey For fur ther information see the adver t on the inside front cover or visit www allergenchecker co uk

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers

If you own a restaurant or a kitchen with a deep fr yer, then you might be surprised at how much you spend ever y year on cooking oil Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp is helping thousands of professional kitchen operators to dramatically cut their oil costs in half

A new innovative product called OiLChef is revolutionizing the food industr y The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will con-

tain fewer calories Good for the consumer, good for the bottom line

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oi consumption

Faster ser vice: Food cooks qu c ker

Reduce food waste: Food is cr ispier and holds ts shape and texture for longer Great for food deliver y Zero flavour transfer : It prevents flavour transfer between different foods be ng cooked in the same oil

Kitchen smoke and fr ying odour s: It reduces the smoke and odour s of fr ying in your kitc hen/restaurant Creating a more pleasant working and dining exper ience and minimizes the workload on your air filter ing systems and maintenance

Health & safety: It reduces the smoke point of your oil, and thereby lower s the r isk of a deep fr yer fire Also, staff nteract on with c hanging the fr yer oil is cut down by at least half, reducing r isk of accidental burns and oil spillage

Reduce operating costs: It gives you the oppor tunity to cut down or move away from costly monthly additives required to improve o l quality Fewer people hour s are required eac h month for fr yer c hanges

For fur ther information visit www oilchef co uk

See page 19 or contact Louis Farr y by phone or email: louis farr y@oilchef com or Tel 07448419664

5 Top Cellar Management Tips That Will Save You Time and Money

Design & Refit

Pennyhill Park, par t of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as par t of its offering The luxur y cabanas, designed by Sparcstudio, are like a luxur y hotel room set in nature

“We’re delighted to elevate our spa experience at Pennyhill Park even fur ther,” explains Graham Copeman, General Manager at Pennyhill Park “With the introduction of four bespoke luxur y cabanas, it’s the perfect oppor tunity for guests to indulge in the best and feel at their best ”

Each elegant space features its own private copper bathtub and personal spa lounger There is also a coffee machine a fridge with stocked soft drinks phone charging point and lockable storage for personal belongings

A tablet is provided so guests can order food and drinks to be delivered directly to them

The cabanas feature a neutral backdrop of materials accentuated with pops of colour on the bespoke inbuilt sofa Beverley Bayes Creative Director at Sparcstudio comments “We are delighted with the final product We worked closely with the client team to create the fully bespoke design with the aim of creating a luxurious guest experience much like you would expect in a treatment room or hotel suite

“Durability and ability to withstand the elements was a key factor in the design detailing and materials,” add

Mayfair Furniture

Mayfair Furniture will be celebrating 11 years this year of providing the UK’s fastest

We

Bayes

The team used millboard decking and a wall cladding system with solid surface tops from Caesar stone exterior grade fabrics in the soft furnishings add a pop of colour The roof louvre panels are fully waterproof and are remote controlled Together with the blinds, these provide a sense of privacy and shade

“We specified grasses to soften the edges of the cabanas providing privacy whilst herbs add a subtle aroma explains Bayes After twilight a soft warm glow of light from concealed LED strip lighting brings the design to life

Sparcstudio is a privately owned spa and interior design practice which specialises in the creation of award-winning Spa, Fitness, Wellness and Hotel facilities The team has just been voted Top ID company 2022 by NEWH Examples of the team’s work includes the £14 million Sopwell Cottonmill Spa; South Lodge Spa for the Exclusive Collection; Dormy House Spa and Calcot spas in the Cotswolds; Aqua Sana Forest Spas; Champneys Mottram Hall, and Third Space at Tower Bridge They recently completed works on an £8 million new Harrods Hair and Beauty spa on the 5th floor of the Knightsbridge store www.sparcstudio.co.uk

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 ser vice We ll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish 01733 310115 sales@mayfairfurniture co uk www mayfairfurniture co uk

Design &

RapidFit by Rearo is an instant solution for washroom surfaces

Designed to accommodate time-constrained commercial washroom projects Rearo’s ‘offthe-shelf ’ RapidFit range is the perfect fast solution for projects requiring toilet cubicles or vanity units

Washroom design plays a vital role in the overall appearance of your company branding and can have a lasting impression on visitors – that’s why Rearo offers a dedicated core range of nine high-pressure laminate décors within the commercial washrooms

range

The RapidFit finishes were hand selected by the Rearo design team, with colours and textures chosen to ensure compliance with The Equality Act and future-proofed for a minimum of three years The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours Par ticularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels

RapidFit toilet cubicles, vanities, and IPS are available in either an MR MFC or Compact Grade Core

Suppor

It's Not Time To Sit Down Yet

Well at the end of a busy night it is, and for your hard-working customers it s essential that they have something welcoming, comfy, and attractive to rest their wear y bones Investing in new seating for your premises during unclear financial times can be a tough decision, but with small new bars, restaurants, cafes, and fast food establishments opening all the time , and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently effectively and on time within budget Drakes have been providing bars, pubs, restaurants,

cafes, clubs, and hotels with high-quality furniture for decades We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joiner y, full refurbishments, or simply making bespoke stools for the front of the bar Our dedicated team are either timeser ved officially trained craftsmen or externally based professionals Got you interested? Let us give you a free quote or ask for professional advice We are available for a chat Monday – Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer, email us at sales@askdrake com, and of course please visit our website www askdrake com to see some of our range and past work We are also available on Facebook and Instagram, so give us a follow!

Design & Refit

Indoor Dining & Bar Furniture

As Autumn beckons, our focus moves to creating memorable , visual and comfor table indoor hospitality spaces to enhance your customer experience , dwell time and your revenue

But what suits your venue ’ s style?

Woodberr y longtime exper ts in supplying outdoor furniture have now launched a range of indoor furniture based on client favourites

This first indoor range sees dining, bar and café furniture in 4 distinct styles TRADITIONAL

If your venue is more traditional with cosy interiors and a focus on wooden furniture , Woodberr y has you covered with a range of dark

wood dining and bar furniture SCANDI-STYLE MINIMALISM

For sleek, minimalist interiors, there is a range of design-led light oakcoloured chairs and pedestal tables Each chair has a distinct design style that can easily be mixed and matched

INDUSTRIAL

For stand out, quirky industrial look interiors, Woodberr y has developed their iconic outdoor designs for indoor use Gabion cage base tables can be filled with your choice of filling Or if long communal tables work best for your venue , the Discover y Range Tables and Benches have black metal legs and chunky wood effect tops

COLOURFUL BISTRO

Featuring brightly coloured mix and match metal chairs colourful vintage distressed tabletops, and marble effect pedestal tables This bistro range offers subtle Parisian elegance or bright colourful vintage vibes

Woodberr y is keen to understand what furniture works best for your needs so please talk to the friendly team about your requirements

For an indoor furniture brochure call our team or download a copy from the Woodberr y website 01926 889922 mail@woodberr y co uk www woodberr y co uk/brochures

Adveco FUSION - The Next Generation Of Packaged Low-Carbon Electric Water Heating

Commercial hot water specialist Adveco announces the arrival of the next generation of FUSION electric water heating for hotels and restaurants

FUSION-E is a tough, high-efficiency electric water heater

FUSION-T extends the system with the addition of a systemintegrated heat pump and advanced controls Both ranges can be fur ther expanded with the addition of an electric immersion for greater resilience (FUSIONEplus and FUSION-Tplus)

FUSION star ts with all new specially designed single(ATSI) or twin-coil (ATST) corrosion-resistant stainless steel high-pressure indirect cylinders Offering capacities from 200 to 500 litres, the cylinders feature dedicated mounting points for Adveco’s ARDENT electric boiler making FUSION a more compact, space-saving option Supplied with pre-built pipework the latest generation of FUSION is now faster and easier to install

For the FUSION -T renewable variants the

monobloc air-to-water FPi-32 heat pump (ASHP) is used as a source for system preheat Contribution from the ASHP is maximised via the bespoke FUSION Control Box These controls smar tly balance the two heat sources, meaning the electric boiler is not required to work as hard to raise flow temperatures to the required 65°C Electrical demand on the boiler is reduced by as much as 30%, delivering operational savings and reducing carbon emissions by up to 71%

Where hot water demands become a business-critical ser vice , FUSION systems can also incorporation an additional backup immersion (FUSION-Eplus & FUSION-Tplus) for enhanced resiliency Controls are fur ther extended to incorporate SMS output to advise building managers of a fault scenario and automated engagement of the immersion backup to guarantee business-critical hot water supply https://adveco.co/products/live-metering/

Design & Refit

Additional Ranges as ILF Continue to Expand

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

Make a Style Statement With Stacking Chairs

When planning events and catering for busy periods in your venue there s nothing more useful than stacking chairs Often, the temporar y nature of these chairs is reflected in a basic design, which isn’t suitable for ever y occasion However, the good news is that Trent Furniture supply a great choice of stacking chairs, which look good enough to be par t of the furniture on a permanent basis!

The brand new Loopback Stacking Chair is the newest addition to Trent s bestselling Bentwood range which is inspired by classic Parisian 19th centur y bistro style This chair features all the effor tless elegance and durability of the original Loopback Side Chair, but with the ability to stack up to eight high when not in use With a chic and versatile walnut finish, it’s available with a wooden seat or with an upholstered seat pad in a choice of over 100 fabrics including vinyl and faux leather

Another great choice for stackable chairs with style as well as functionality is the York Crossback Stacking Chair Perfect for venues with a contemporar y rustic vibe , this chair is full of character and is available in a great choice of walnut, light oak, vintage oak and dark oak, with 15% off currently available on the vintage and dark finishes Again, stackable up to eight chairs high when not needed, it’s the perfect addition for busy bars, restaurants, cafés and more Choose from a simple wooden seat or add upholstered seat pads in a fabric of your choice to complement your colour scheme Whichever stacking chair you choose for your bar, restaurant, pub or café, you can be assured of great value and contract grade durability that’s built to last in a hospitality setting To find out more about Trent Furniture’s great range of stylish stacking chairs, please call us on 0116 2989 927 or fill in our contact form at www trentfurniture co uk

Battling Staff Shortages? Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

Staff shor tages have been a challenge for British hospitality businesses, with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like food, beverages, laundr y, and luggage more efficiently between floors, reducing the manual time and effor t required for tasks This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers Service lifts like the Microlift or Trolley lift can also reduce the risk of injury for staff and improve staff wellbeing by reducing physical strain making the workplace more inclusive for those with disabilities or mobility issues

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact, structure-supported and quick and easy to install These reliable and hard-wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers So even when staff shor tages bite , great ser vice can still be provided to your customerswithout the heavy lifting With a durable and reliable Stannah lift sharing the load, your staff will be well-protected ever y day and able to do more than ever before

As manual handling is such a risky business Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injur y and prevent fur ther shor tages due to injur y

For more information visit: resources stannahlifts co uk/manual-handling

Saniflo's Sanibest Pro Provides Robust Service For Guest House

Saniflo UK - a leading designer and manufacturer of macerators, pumps and lifting stations - continues to solve some of Britain's quirkiest plumbing issues while providing best-in-class technical consultation to ensure the right product is specified first time

In March 2023, a 100-year-old twostorey guest house apar tment above commercial premises in Inverness received a new Sanibest Pro to replace a non-Saniflo macerator that had been changed three times in seven years and had required multiple repairs and maintenance due to clogged blades

The exper ts at Saniflo advised the proper ty owner that the Sanibest Pro, although usually specified for commercial applications, would suit this domestic scenario because a more powerful product was required to dispose of items that clog blades, such as wet wipes

The Sanibest Pro occupies the same space as its defunct predecessor, so no additional plumbing or pipework was required Matt Watson, Saniflo National Sales Manager, recommends that customers call the Saniflo technical team to doublecheck their requirements as ever y situation differs, and there may always be a better solution He says: "Our engineers often attend call-outs where a product has been misspecified We would always recommend a commercial product for an application like this, par ticularly when members of the public use the facility Guests often don't follow disposal guidelines and put bulky items down the WC; they don't tend to worr y as they do in their homes so mitigating for that is impor tant "

Reader Enquiries: 020 8842 0033 or go to www saniflo co uk

Education and Training

What Does A Future Employer Look Like? YOU

At GBS, we aspire to create an environment where our students can explore new possibilities realise their true potential and make progress towards the careers they want

The entrepreneurial spirit is at the hear t of ever ything we do at GBS We provide students and staff with a platform to discover new ideas and innovations creating the oppor tunity to find solutions that elevate our institution and the communities we ser ve

Many of our students are older and are returning to education later in life and half of our student base are small business owners As people move on in life other responsibilities become more impor tant than a longstanding desire to return to higher education GBS has created a feasible way to get back into the classroom with flexible learning designed to fit in with our student’s lifestyles

We provide the ideal educational space to gain new

skills and experiences, build confidence and realise their potential for a brighter future Our students have worked hard to reach where they are , and they possess high aspirations for their futures The only thing they were missing was the right oppor tunity at an institution that believed in their potential and provided the flexibility to suppor t their busy lifestyles GBS has stepped in to be that institution, with a great desire to see people from a wide variety of backgrounds get the oppor tunities in education that they deser ve

We are working towards the change we want to see in higher education and the wider world and the progress we have made is the ambition that will take us to the next

Immtell - Navigating Immigration, Delivering Solutions

At Immtell we understand the unique challenges that the UK's catering and hospitality industr y faces particularly in staffing We are here to help you bridge these gaps by unlocking global talent, bolstering your workforce , and driving your business forward

Immtell is more than an immigration consultancy We are your strategic par tner aiding you in navigating UK immigration laws and procedures

A significant par t of our ser vices involves helping businesses acquire and maintain Home Office sponsor licenses enabling you to legally employ workers from outside the UK

At Immtell, we provide guidance on the Prevention of Illegal Working legislation, underscoring the impor tance of conducting compliant Right to Work checks This is not just a statutor y requirement, but a vital component in mitigating the risk of incurring a potential fine of £20,000 per illegal worker Moreover, non-compliance

could lead to substantial reputational damage which can have a far-reaching impact on your business Our suppor t ensures you understand and adhere to these regulations keeping your business secure and reputation intact

In addition to assisting businesses, we help potential employees navigate the visa application process We aim to facilitate a smooth transition for those seeking to work in the UK creating a more efficient hiring process for ever yone involved

For more information, contact Gavin Webster, Director at Immtell, at info@immtell com, or visit our website at www immtell com We look forward to par tnering with you and helping your business thrive

Increasing Customer & Staff Loyalty In One Easy Step

Repeat custom & Staff Retention Star ts

With Great Training

Times are tough and businesses are constantly looking for new areas in which they can save money Retaining customers is cheaper than acquiring new ones so customer loyalty is vital to profits How can you encourage customers to stay for another pint?

Simple , by ensuring it’s the best pint they’ve ever had! How do you do this? By ensuring staff are fully trained and reaching their potential Investing if your staff will also have a knock on affect on staff retention If staff feel valued, they are less likely to leave So customer loyalty and staff loyalty are inextricably linked

This is something Chemisphere UK are ver y aware of and is one of many reasons behind the opening of their brand new Training Academy at their Trafford Park head office The unique facility brings together classroom training with real hands-on practical training in their purpose-built fully operational training cellar This set-up means delegates can learn all the theor y and then put it into practice immediately – honing their skills until they get it right

“It is a widely held belief within the industr y that quality standards could be , and should be , higher We have always believed and suppor ted this” said Linda Adamson, Marketing Manager at Chemisphere

Chemisphere is primarily a manufacturer and supplier of detergents for beer line cleaning and ware-washing and over the years has become increasingly aware of worr yingly low industr y quality standards This is where the idea of the training academy was born Now up and

running and welcoming delegates on a wide range of courses the academy is helping to raise quality standards across the industr y

The training academy and the wide range of courses it offers is led by brewing industr y luminar y Allan Stevenson “What Allan doesn’t know about beer, beer quality and the industr y as a whole isn t worth knowing! said Linda Adamson Allan added My background in quality training and being one of only a handful of International Draught Masters in the world means we are offering the highest standard of training by an accredited trainer

Delivering the perfect pint star ts with immaculately clean beer lines and glassware – and that’s where Chemisphere feel they can really make a difference They are so committed to the industr y ’ s mission that they are slashing the prices of their courses for the first 12 months to make them accessible to ever yone and encourage as many companies as possible to educate themselves correctly They want this to be the year of the beer and are doing all they can to spread the word

They offer a wide variety of training courses, from one hour Perfect Pint courses to day-long Masterglass courses for technicians and quality teams – there is a course for ever yone from as little as £10 per person* They also have the knowledge and flexibility to create bespoke training courses to meet your unique needs –either at the Training Academy or at your premises

Visit www chemisphereuk com/trainingacademy for more information

*based on maximum number of de egates be ng booked on cour se

Property, Professional and Recruitment

Hospitality Businesses Look For Green Growth Opportunities

With many smaller hospitality businesses continuing to struggle in challenging operating conditions, owners are looking for new ways to achieve their growth aspirations As sustainability climbs up the agenda for consumers and policy-makers, hospitality operators are recognising the business benefits of going green

Our most recent Business Confidence Sur vey found that 73% of hospitality businesses are falling behind their turnover forecasts for H1 2023 Yet with 64% aiming to grow their revenues over the next 12 months new growth oppor tunities are needed One such oppor tunity can be found in a focus on sustainability, which can attract new customers, boost profitability and suppor t global net zero ambitions

FOCUS ON EFFICIENCY

The first step to a greener kitchen is investing in more energ y-efficient equipment – and while the initial capex is higher, energ y savings pay off in the mid-term Electrification especially is transforming modern kitchens Energ y Star repor ts that induction kitchen appliances deliver about 85% of their energ y to the food being cooked compared to 45% for gas appliances, as well as reducing the amount of energ y needed for ventilation

EVOLVING MENU OPTIONS

Changing demands of today’s hospitality customers are also driving oppor tunities A recent study by Foodprint from Nutritics found almost

half (45%) of UK consumers feel a venue s commitment to sustainability is an impor tant par t of deciding where to go and spend money Indeed, sustainable considerations are expected to have profound impact on menu design, especially for younger consumers

Each year, The Unilever Food Solutions Future Menu Trends Repor t canvasses the opinion of 250 professional chefs, to determine the trends it feels will shape the food and beverage industr y For 2023, it predicts that vegetables will see a “promotion from side-dish to main event” in response to increasing numbers of vegan vegetarian and flexitarian diners looking for well-crafted plant-based foods

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for Indeed, the National Restaurant Association s 2022 State of the Restaurant Industr y repor t

indicating that one third of restaurant customers are more likely to choose establishments that source ingredients grown locally and organically

WASTE NOT, WANT NOT

While reducing single-use plastics and increasing recycling are important in demonstrating greener practices, businesses should look at the impact of cutting food waste The average hospitality business throws away more than 100kg of food ever y week half of which is preventable repor ts Sustainability Victoria

GO FOR GREEN

Pursuing energ y and waste efficiency not only reduces overheads but prepares hospitality businesses for an increasingly sustainably-conscious consumer base Adapting your business to meet these oppor tunities will likely require some investment At Capify we offer a range of business loans and have helped thousands of small businesses meet the oppor tunities of a changing business landscape

Check to see if you ’ re eligible for one of our loans with our online eligibility checker Or, if you’d prefer to talk to a member of our team, we’d be happy to guide you through the process

Give us a call today on 0330 822 4906, visit www.capify.co.uk or see the adver t on page 15

Hospitality Businesses Can Use Finance to Access New Tax Incentives

The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased

This equates to a saving of 19% or 25% of the asset s purchase price (depending on your tax rate) The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses

For example , a pub refurbishing with £30,000 of qualifying equipment would

Goldstar Chefs

The loss of EU free movement and flexible working work-life balance are among the leading causes behind the dramatic labour drain in hospitality industr y

Attracting and retaining Chefs is the Achilles Heel of running a hospitality business

The ‘ new normal’ job market has evolved to working from home , shor ter hours and weekends off Desk jobs and transpor t are attracting hospitality workers by the droves with higher pay and a better work-life balance

Many EU-nationals who worked in the industr y have either returned to their home countries, or have chosen other occupations after gaining UK

settlement

Much of UK’s hospitality industr y to date has been shaped by migrant labour

It seems only those coming to UK for a better life have the motivation and willingness to work in demanding roles, and at reasonable salar y levels

The government has modified skilled worker immigration allowing employers greater scope to hiring foreign nationals

Whilst the bar for EU nationals has raised it’s been lowered for non-EU nationals This has made it unattractive for EU’s due to visa costs However, it remains appealing to people from non-EU countries who have a different perspective of coming to work in the UK

Goldstar Chefs are nationwide recruitment organisation and hospitality immigration specialist busy procuring skilled Chefs from around the world for UK’s varied and diverse hospitality industr y Sectors include Restaurants, Hotels, Events Caterers, QSR brands, Pubs and any foodser vice operation that needs Professional Chefs

Goldstar Chefs gives you an optimal and cost effective staffing break-

Protect Your Pavement Licence

not require separate planning permission Be aware these Pavement Licences are due to expire on 30 September 2023

through that can transform your business Discover the most potent and productive avenue to attract and retain Chefs

Our team are intuitive business-minded people who are on your side , who understand your problems, see what others can’t, and give you solutions, answers and of course , the Chefs you want

You too can have dedicated professionals who are passionate committed and be assets in your business Chefs specialising in Worldwide cuisines as well as British are ready and waiting

You get more than CV’s You will see skill demos on video as well as other visuals We do meticulous skill checking, and enable your direct involvement in the vetting and selection process You get superior practical knowhow and simply the best care and attention

Are you having Chef headaches? The cure is Goldstar Plus Contact us now, we ’ re at your ser vice 24/7 We will visit you in person any where in UK

Make the call and get your life back!

Call 0203 930 8969 or www goldstarchefs co uk

outside seating on an area owned by the local authority, it will need authorisation In the past, that has been by a Local Authority Highways licence but the pandemic saw the introduction of what was originally intended as a temporar y scheme to help with business recover y after lockdowns with a favourable new lower cost, fast-track Pavement Licence system which does

There are plans afoot to make the Pavement Licence system permanent through the Levelling-up and Regeneration Bill, but that is still making its way through Parliament However, Regulations extending the scheme have been issued, and at the time of writing we are waiting for these to come into force When they do all holders of a Pavement Licence should reapply for their Licence If approved, most will then continue until 30 September 2024 although local authorities can grant for a shor ter period (no less than 3 months)

NOT YET GOT A PAVEMENT LICENCE?

Why Use a Specialist Hospitality Consultant?

Answer:

With over 30 years of industr y experience in the

If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system To be eligible, your business must use (or propose to use) premises for the sale of food or drink for consumption on or off the premises Such businesses include pubs, cafes bars restaurants snack bars coffee shops and others A Pavement Licence allows furniture on a designated area of the highway (which includes a pavement) for your customers to eat and drink in that area

A completed application form and suppor ting documentation, such as a layout plan, details of the furniture to be used and public liability insurance will be required A public notice must be displayed on the premises for 7 days with a fur ther 7 day determination period If the local authority does not determine the application within that period it will be deemed granted subject to the national conditions attaching to all grants (such as no obstruction and smoke free areas) and local conditions

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

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 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

Before making an application for either a new licence or a renewal, you will need tocheck the requirements of your local authority as they can have:

• their own application form and payment methods for the £100 fee their own cr iter ia for the public notice

• spec fic requirements for the accompanying documents and plan

their local conditions whic h you will have to comply with

You will apparently benefit from having a Pavement Licence when the Levelling-up and Regeneration Bill is made law, as the fees proposed under this legislation are £350 for a renewal, but £500 for a new application You will also have the benefit of the use of thisvaluable trading area in the meantime

Please contact Karen Lush or the Licensing Team at Trethowans on 023 80321 000 if you would like assistance in applying for a Pavement Licence or other licensing matters

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

MARKETING

Our

Managing people brings with it a whole set of new skills that are now need-

We will help you build a workable , planned Marketing Strateg y 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