Exclusive i n d u s t r y i n s i g h t f r o m B r i ta i n ' s l e a d i n g p u r c h a s i n g co m pa n y, B e aco n .
i s s u e 2
Feature:t h e p erfec t serV e: W h at you r
c us tom er s W i l l B e d r i n K i n g i n 2016
The true impact of t h e n a t i o n a ll i V i n g W a g e
Feature:t h e p oW er of B r a n ds
2Welcomei n t ro d uc t io n
A Note From Paul Connelly, Managing Director of Beacon.
When we launched Beckon last year it was with the intention of better connecting our suppliers
and customers, providing industry leading insight into developing market trends and helping businesses become more profitable, whatever the economic climate.
Little did we know how different that economic climate would be today, but now more than ever it pays to have a clearly defined purchasing strategy and a purchasing partner committed to working on your behalf to ensure you can maintain margins, protect against unexpected shocks and help you make more informed business decisions.
Im proud that the Beacon team put all of those company commitments into action earlier this year.
In January we staged our largest ever exhibition in Manchester and attracted The Financial Times to cover the event and interview attendees, hosting product demonstrations and industry leading workshops on topics such as the National Living Wage (NLW) and design and drink trends; much of which you will see expanded upon in this edition of Beckon.
As a result of our work, particularly on NLW, we have been quoted on BBC Radio 4 and BBC Breakfast News, as well as in many trade titles. Being the leading voice of the purchasing industry is something
we are proud of and I want to thank all of you for continuing to share your stories, opinions and ideas with our communications team. Each one is valuable and could create our next national news story, so do please continue to send them.
I am also delighted to announce that we are continuing to grow and develop as a business. We have expanded our senior team with the appointment of Richard Judge as our Head of Commercial Operations and added additional resource to our hugely popular Beacon Design Services, a department which continues to go from strength to strength.
We have won the business of over 60 organisations since our last edition of Beckon including Michels and Taylor, one of Europes leading hotel management, consultancy and asset management businesses. We are also proud to have brought on board 31 new suppliers to ensure that the products, services and commercial deals we provide remain the best in the market.
2016 has already started with a degree of uncertainty in the global economy, with a question mark surrounding Britains continued membership of the European Union and a US Presidential Election just months away. Despite this, you can depend on Beacon to continue to work on your behalf to ensure you can plan your purchasing with confidence. We are always
here to help. After all, we are all individually strong, but we are collectively stronger.
I hope you enjoy this edition of Beckon and I look forward to speaking to and meeting many of you throughout 2016. Wed love to hear your thoughts about the magazine, if you have any questions and comments please dont hesitate to contact the Beacon Communications team.
Supplier Directory
~ pg. 25-31Editorial Contacts:
Andrew Denton Director of Communications
Sophie Proffitt Events and PR Manager
For future edition enquiries please email [email protected] or call 01904 695588.
Cover to coverIndividually Strong, Collectively Stronger
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16-17
What's inside?
W h at d o y o u n e e d t o K n o W a B o u t W at e r ?
# t r e n d i n g
Teri Humphries, Category Manager for Utilities and Services at Beacon, takes a look at what your business needs to know about water.
Putting a spotlight on some of the innovative new products from our expert suppliers.
10-12
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W h at W i l l y o u r B u s i n e s s l o o K l i K e i n 2 0 1 6 ?
Christopher Johnson, Design Services Manager at Beacon, explains the trends for 2016.
t h e p o W e r o f B r a n d s
Jim Muir, Head of Marketing for Beacon and Best Western Great Britain considers the power of branded products in your business.
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m i c h e l s a n d tay l o r Q & a
t h e t r u e i m pac t o f t h e n at i o n a l
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Cover to coverWelcome
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Peter Hales, Managing Director at Michels and Taylor, speaks to Beacon about our partnership and what the future holds for their business and for the hotel industry.
W h at doe s t h e foo dserV i ce i n d us t ry h aV e i n s to re fo r 2016
Emma Warrington, Senior Food Buyer at Beacon, brings together industry leading suppliers and operators to discuss the key issues facing the food industry this year.
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t h e p e r f e c t s e r V e : W h at yo u r c u s t o m e r s
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a m i n u t e o n t h e c l o c K W i t h r i c h a r d j u d g e
New head of Commercial Operations, Richard Judge, gives us an insight to his role at Beacon.
The true impact of t h e n a t i o n a l l i V i n g W a g e
The introduction of the National Living Wage (NLW) has been one of the biggest changes employers have had to face in recent years, particularly in those sectors disproportionately impacted. Here we explore its immediate impact and provide advice for
businesses to successfully plan to 2020.
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Exclusive
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9 p/hh a s B e e n s e t
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We want to know how the nlW will continue to affect your business. email [email protected] to
share your thoughts.
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The NLW has many positives. It will provide a fair wage for everyone aged 25 and over and will help attract talent to industries which might have previously struggled because of poorer wages. It will also help retain talented staff who might otherwise have left in search of higher wages, sometimes leaving industries altogether. Every employer can recognise the power these positive impressions can have on their workforce with happier, more rewarded staff. However, the cost of introducing the NLW has not been pain free, especially for businesses in the care, retail and hospitality industries, which have been disproportionately impacted by the change and continue to face challenges.
Beacon has been at the forefront of the call to the Government to support such businesses since the NLW was announced in July 2015, because while the Office of Budget Responsibility predicted job losses of 60,000 as a result of introducing the NLW, there is a fear that hospitality, care and retail might actually pay a higher price than most. We have led the conversation on that topic featuring in The Financial Times, BBC Breakfast News, Radio 4, Radio 2 and BBC News 24, particularly as we started to see the wider impact of the NLW starting to filter through in the form of increased prices.
At the start of March with just one month to go until the wage took effect, Beacon reported that pricing notifications showed an increase in costs for goods and services by as much as 4%, with most suppliers citing the NLW specifically as a factor. Beacon worked with suppliers to mitigate and minimise these costs as much as possible for customers but the trend was clear. Costs would be passed down to those at the end of the supply chain where tough business decisions would have to made absorb them or pass them onto the consumer.
When our sister company Best Western Great Britain surveyed its members in 2015, 90% said they might have to increase prices to afford the new wage. Since the survey was conducted many Best Western businesses have come forward to say they have
absorbed the cost but the overriding emotion attached to the NLW was one of fear of being able to afford it, and that largely came from a lack of consultation by the Government with the industry prior to its introduction and the time frame for implementation.
For instance, 40% of those surveyed at the time said it might result in increased payroll costs of up to 10% and that was just for the first step up to 7.20, not to 9.00 which is the roadmap to 2020. 80% said they might have to rethink recruitment as a result of the NLW.
To help our customers, suppliers and Best Western member businesses plan ahead and to help dampen down some of the fears surrounding the NLW we hosted a workshop with DAC Beachcroft LLP about its true impact at our Beacon Exhibition, the advice of which we share overleaf.
That is because the real impact of the NLW will be felt for the next four years at least as the NLW continues to increase to 2020, particularly as one of the indirect impacts might see more senior staff expect commensurate wage increases too, adding to the wage increase.
Paul Connelly, Managing Director of Beacon said: Morally the introduction of the NLW is the right thing to do. Investing in more rewarded staff has benefits for every business, however not every business is facing the same price pressures to introduce it. We have seen problems being faced in the care and hospitality industries firsthand, which is why we will continue to work on behalf of our customers to help them navigate the NLW and protect important margins, helping them plan more confidently to 2020 and beyond.
Article continues on page 6 >
W h at i s t h e n at i o n a l l i V i n g Wag e i n t h e u K ? K e y fac t s .
In July 2015 Chancellor George Osborne announced that the UK Government will introduce a compulsory minimum wage of 7.20 per hour for all staff who are 25 years of age and over, and referred to it as the National Living Wage
The concept of a living wage already existed (set at 7.85, or 9.25 for London at the time) however this was adhered to by employers on a voluntary basis
The National Living Wage was compulsory from 1st April 2016
The wage applies to both part-time and full-time workers
A target of 9.00 an hour by 2020 has been set
The National Minimum Wage is already compulsory and set at 6.50 per hour, and will continue to apply to staff aged 24 years and under
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r ec r u i t m e n t p r o c e sse s .
Carefully consider how you could take on apprentices as part of your overall recruitment strategy as they have a lower hourly rate in order to reflect the learning and development that forms part of an apprenticeship.
Identify areas of work that can be outsourced, but also consider where there may be attractive opportunities to engage agency or self-employed personnel, such as cleaning or security. Making use of agency or self-employed personnel can present a much more flexible resource and manageable cost as they can be utilised as and when required.
cos t s aV i n g s e l se W h e r e .
Carrying out an employment audit can help to identify areas in the company where cost savings can be made. Review all non-contractual overtime, premiums and bonuses and consider when these are necessary and appropriate as opposed to being paid as a matter of course. Introducing other non-monetary incentives and rewards can be an effective way of rewarding your workforce whilst avoiding a sharp increase in payroll costs.
co n s i d e r t h e K n o c K o n e f f ec t s .
Spillover costs of the NLW are expected to be around 2-5%. Not only will eligible staff that are currently on the NMW require a pay increase, businesses should also consider whether more senior employees may expect a pay differential to be maintained, albeit this is not a legal requirement.
t h i n K a h e a d.
The implementation of the new NLW in April was just the start of a journey to 9.00 per hour by 2020. It is vital that businesses think ahead in order to cope with the costs not only in the immediate term, but also in the long term looking ahead to the future.
if you are concerned about the impact of the nlW on your business, please do not hesitate to get in touch with the Beacon team to find out how you can ensure your business is as cost efficient as possible: call 01904 695 588 or
email [email protected] to speak to your Beacon account manager.
s p i l loV e r co s t s o f t h e n lW a r e
e x p ec t e d to B e a r o u n d
2-5%
Exclusiven at io n a l l i V i n g Wag e
partnering with employment law experts, dac Beachcroft llp, Beacon was able to offer advice and guidance to businesses at its largest ever exhibition in january. louise Bloomfield (pictured), partner at dac Beachcroft llp, has offered her advice for businesses to manage the costs associated with implementing the new wage:
dac B e achcrof t ' s a dV i ce
7Featurei n t erV i e W
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W h at i s t h e B e s t Way to d e s c r i B e yo u r c u r r e n t r o l e at B e aco n?
I am responsible for the leadership of the Commercial Operations function within Beacon. I also oversee the development of additional central services that will complement and enhance the Beacon offering to our clients. Essentially, the commercial role is one that creates synergy between the purchasing and sales teams within Beacon, ensuring everything we do is viable and relevant for our stakeholders.
W h at at t r ac t e d yo u to Wo r K i n g at B e aco n?
I had been following the business for many years before, but it was in 2013 when Beacon rebranded that I first really noticed that there was something different about the business. I knew it was a company that would grow at an impressive rate and I was right. Given Beacon is the sister company to Best Western Great Britain, I was also very attracted by the opportunity to work on a multitude of different projects. Ultimately it was Beacons reputation in the industry that drew me towards the company and led to me approaching them when I returned to the UK.
W h at d i d yo u d o B e fo r e j o i n i n g B e aco n a n d h oW h a s t h i s i n f lu e n c e d yo u r r o l e n oW ?
Before joining Beacon I worked in a range of roles spanning hotel consultancy, hospitality management and business
efficiency. My last role was as Commercial Director of my own business, working primarily with NHS practices to understand and improve their profitability.
Prior to this, I worked in a management role with a food-purchasing consultancy for 15 years. During this time I set up the business from scratch in both Ireland and Dubai and worked with a vast cross section of businesses in the hospitality industry.
W h at d o yo u t h i n K t h e m a i n c h a l l e n g e W i l l B e fo r o u r c u s to m e r s i n 2016?
One major challenge for our customers this year is, of course, the implementation of National Living Wage (NLW). Further to this, various other political changes, extreme weather conditions, competition in the industry and a reduction in disposable income are all issues that are facing the hospitality industry in 2016.
Identifying these challenges is the easy part; it will be solving them that will be more difficult, especially as some will require fundamental changes to working practices.
W h at i s t h e B e s t a p p r oac h to h a n d l i n g s u c h c h a n g e s i n t h e m o s t co s t- e f f ec t i V e a n d e f f i c i e n t Way ?
The key to navigating the changes brought about by the Government is by working in partnership with other businesses
and forming a united response from the industry as a whole. Working in this way allows us to share best practice throughout the industry, so business owners can capitalise on opportunities that introduce economy of scale and business efficiencies. One thing I would strongly recommend is working with other businesses and individuals to gain access to expertise and specialist help, which you might not be able to afford in-house.
The response that we receive on Government issues from our customers and from Best Western customers is overwhelming. The Government cant ignore this type of united response so we all need to work together to shape the future of our industries.
g i V e n t h at yo u h aV e p r e V i o u s ly s e t u p co m pa n i e s f r o m s c r atc h a n d r a n yo u r oW n B u s i n e s s , W h at i s yo u r a dV i c e fo r s m a l l B u s i n e s s oW n e r s lo o K i n g to g r oW t h e i r co m pa n y ?
The most important thing in setting up and growing a company is to set your parameters, remain flexible but always concentrate on your core offering. Always do your research before committing to anything, particularly when recruiting - including recruitment of both staff and of clients. When recruiting clients, always ensure they are a valid company that will work with you to achieve results.
A minute on the clock: W i t h r i c h a r d j u d g en e W h e a d o f c o m m e r c i a l o p e r a t i o n s
The subject of water has never been more topical, with growing concerns over climate change and water sustainability along with water safety, following widespread media
coverage about legionella outbreaks in hotels. Find the latest information, hints and tips
below with expert advice from Beacon suppliers.
Teri Humphries, Category Manager for Utilities and Services at Beacon, takes a look
at what your business needs to know about water, ahead of the deregulation of supply in
April 2017 for businesses in England.
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Wat e r d e r eg u l at i o n: W h at i s i t a n d W h at d o e s i t m e a n fo r B us i n e sse s?
The commercial water market in Scotland has been deregulated since April 2008. Essentially, deregulation aims to introduce more competition into the water market, which will ultimately increase incentives for suppliers to reduce costs or improve services.
Since 2013, one of Beacons partner companies, The Energy Desk, has worked with water companies that entered the market post-deregulation in Scotland, in order to drive business growth and prepare for any future changes. Based on figures from The Energy
Desk, the average saving for a business that had never changed supplier but searched the market and consequently made the move, was 15%.
Full deregulation is planned to be implemented in England in April 2017. The competitive marketplace isnt yet fully evolved, but it is clear that changes are on the way as the 2017 deadline approaches, with wholesalers recognising the need to be capable of contracting with retailers quickly, fairly and transparently.
For businesses in England, this will mean that they have the same power as Scottish businesses to choose which company supplies them with water, wastewater and drainage services, along with more power to negotiate costs and contracts.
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contact your Beacon account manager now to find out what savings you could take advantage of by planning ahead for
deregulation next year.
With utilities contracts often being long-term, we are encouraging businesses to plan ahead for full deregulation in order to make maximum savings and capitalise on the competitive pricing that will inevitably occur.
sus ta i n a B i l i t y.
According to a recent study* 365 trillion litres of water could be saved by EU hotel businesses every year. Furthermore, according to figures from the British Hospitality Association and the MET office, water use has been growing at more than twice the rate of the population increase throughout the last century. This means that, by 2050, 65% of the worlds population will be exposed to water stress at some level.
Taking a more sustainable approach to water doesnt only benefit a business bottom line, but also has knock on effects for the wider community. Research from the Environment Agency has shown that many businesses pay higher water costs than necessary, and by putting simple water management
measures in place, they could reduce water consumption by up to 80%.
Wat e r s a f e t y.
In recent years, water safety has hit the international headlines, with the legionella outbreak at the Opera House Hotel in New York in 2015, causing 12 fatalities and 128 guest illnesses. Whilst an extreme case, this story highlights the importance of maintaining a safe and healthy water supply throughout any business.
This year, we welcomed supplier Interserve into the Beacon portfolio, and their impact on customer businesses is already overwhelmingly positive. Working with Interserve, we are able to advise business owners and demystify some of the issues surrounding water safety. Often, the problem is that owners do not know where the responsibility to be water compliant lies, which is where issues can arise. The Health and Safety Executive, the national watchdog for workplace safety, have
consistently identified poor management and insufficient staff training as contributing factors in legionella outbreaks within businesses.
s t e p s toWa r d e f f ec t i V e s a f e t y m a n ag e m e n t.
1. Identify the responsibility structure among key staff members and ensure all staff are clear on the role they play in water safety on site
2. Ensure that all external contractors are trained and competent when carrying out work within your business
3. Risks or issues should be immediately reported to your internal water safety team, who are given authority to seek external advice if necessary
4. Keep a written record of absolutely everything. Logbooks are a simple yet effective way of ensuring all risks and issues are communicated clearly.
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Beacon can help with a range of issues relating to your water supply, from staying water safe to improving your sustainability credentials. to discuss your options with a member of the Beacon team, contact
[email protected] or call 01904 695 588.
365 trillionl i t r e s o f Wat e r c o u l d
B e s aV e d B y e u h o t e l
B u s i n e s s e s e V e r y y e a r
B e aco n s Wat e r m a n ag e m e n t t i p s .
1 . monitor and compare your water usage on a regular basis, identifying any unexplained increases or seasonal variations in order to combat them. assess and evaluate your efficiency, putting plans into action.
2 . ensure you have the support of your management and staff when it comes to tackling water efficiencies. consider developing a dedicated team and encourage them to report any leaks or faults so they can be repaired quickly.
3 . When buying new equipment, always take its water efficiency into account. also, always ensure all pipes and equipment are well insulated against frost to avoid damage.
4 . look at alternative sources like rainwater and grey water; wastewater generated from domestic activities. Beacon suppliers can work with you to explore different water sources and how they will benefit your business.
5 . fit water minimising controls in high usage areas, such as washrooms. push taps, flow regulators, cistern displacement devices, low flush toilets and sensor activated flushing are all effective methods of reducing water consumption.
*Malta Business Bureau Report 2015 "The potential for energy and water savings within the EU through flow rate regulation and greywater treatment"
Christopher Johnson, Design Services Manager at Beacon, working closely with Dulux Design Services, explains the trends for 2016 and how they can be implemented in your business.
Colour Futures 16 by Dulux and AkzoNobel is the colour and trend bible for the interior design industry, highlighting one dominant theme for the year ahead, four interior trends, 45 trend colours and one colour of the year.
c f 16 s fo u r t r e n ds fo r 2016 .
The Colour Futures trends stem from 13 years of trend research and colour analysis by a team of international independent design experts and the AkzoNobel global Colour Futures team. These experts look at influences from social and economic trends around the world, as well as global
design trends and knowledge and global colour expertise.
Christopher Johnson, Design Services Manager at Beacon says,
Even if you havent yet budgeted for a refurb in 2016, this years trends lend themselves to many existing design schemes. By making small changes and utilising some of the themes identified in Duluxs Colour Trends, your small changes could create a big impact for your guests.
Feature
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W h a t W i l l y o u r B u s i n e s s l o o K
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are you planning a refurb for 2016? find out how Beacon design services could
help. call 01904 695 588 or email [email protected]
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The colour of the year for 2016 is Cherished Gold.Cherished Gold is a hugely versatile colour that can be used in a variety of ways to achieve different outcomes and feelings. Teaming it with delicate pinks and chocolate brown tones adds a feminine edge that works well in honeymoon suites or premium rooms for example, whereas pairing it with a palette of warm neutral tones adds a luxurious yet homely feel to public areas.
TIP: Gold naturally adds a premium feel to the interior design, so consider using it in specific areas throughout the hotel with accessories and statement feature walls, for example mirror and picture frames, objects dart and luxe wall coverings.
h e r i tag e a n d f u t u r e .
Take advantage of historic features by combining traditional elements of design with contemporary accessories and accents. Consider utilising any existing exposed woodwork or original wood flooring and combining this with modern elements to achieve this trend. In a recent project at Down Hall Country House Hotel, the brief was for a country feel, while keeping the essence of the manor house. Beacon Design Services achieved this by retaining traditional bedside cabinets and desks and using modern materials in the soft furnishings to tie the old and the new together.
t y p o g r a p h y m a s t e rc l a ss .
Tell your story through design. Done well, this trend can help you to communicate your brand messages to your guests. The combination of words and a visual medium can be a powerful one, so why not inspire
your guests with quotes from local writers, or use interesting typography to signal locations to help guests to find what they are looking for.
da r K a n d l i g h t.
Hoteliers generally tend to steer towards light and airy rooms as much as possible, but people naturally need the dark for relaxation. Experiment with different types of lighting, artificial and natural, and use dark statement walls to inject life into light furniture. Be brave!
t h e g r i d a n d l e t t i n g g o.
Use graphic statements and bold geometric patterns to create a contemporary and exciting look and feel. Combine with the colour recommendations set out in the colour wheel to inject life and vibrancy into your design.
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42%d i s c o u n t o n a l l d u l u x
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Stimulating but can be overwhelming.Accentuate with reds rather than using them heavily, to inject colour and excitement to a design.
Evokes feelings of friendliness, warmth and home; a very emotional colour . Has the energy of red but not as bold so can be used more heavily throughout the design.
Can be alarming and startling when used heavily. Evokes creativity. Avoid using yellow in guest rooms, it is more suited to communal areas.
Middle of the wavelengths; a neutral colour that will go with most things. Evokes feelings of tranquillity and a good colour to use in the design of guest rooms.
Short wavelength and a busy colour. Evokes tranquillity, dynamism and feelings of the great outdoors. Complimentary when used alongside greens in guest rooms.
Evokes feelings of trust. An easy to process colour. Best used in reception areas.
Relaxing and stimulating in equal measure. A versatile colour that works well in most areas of a hotel.
Did you know that Beacon customers get up to 42% discount on all Dulux Paint? We also have an exclusive design offering with Dulux Design Services. For 325, a designer will visit your property, to take your brief and return a mood board, design specification and product pricing from Beacon suppliers.
Tip
co lo u r W h e e l
Beacon design services worked closely with the team at pelham house and fiveways hospitality, alongside their designer mark green, to look at ways in which cost savings could be made, yet still achieve the desired outcome.
With the property being grade ii listed, we needed to take this into consideration during the planning as there were aspects that we couldnt change, such as the pipes and external guttering, which had to be cast iron. this actually worked in our favour however, as we were able to utilise the trend of combining heritage and future by adding contemporary accents to complement the existing traditional aspects of the building.
We drew on the trend for geometrics and patterns with the furniture in the guest rooms, upholstering the backs of the chairs with a chevron pattern and again, combining the old with the new.
c h r i s to p h e r j o h n s o n , d e s i g n s e r V i c e s
m a n ag e r at B e aco n , co m m e n t e d :
the overall palette we used was made up of neutral, earthy colours such as creams, browns and greens to create a relaxing and homely environment, then using bright red cushions to inject a pop of colour throughout. it was a fantastic project to work on as we were able to make the most of the existing traditional design elements of the hotel and use this to influence our selection of materials and furniture throughout.
n i g e l at K i n s o n , d i r ec to r at f i V e Way s
h o s p i ta l i t y, a d d e d :
With projects such as this one, its important to have a good level of trust with your designers and any external teams youre working with. ive worked with chris and Beacon design services for some time and i trusted them completely with this project. Working with Beacon we were able to save costs on a lot of our bespoke furniture, which was hugely beneficial for us.
c a se st u dy: p el h a m house
Pelham House is a small boutique hotel in Lewes, with high occupancy levels throughout the year. Nigel Atkinson, Director at Fiveways Hospitality, wanted to look at how they could create
more space at the hotel by transforming unused areas five additional guest rooms.
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Beacon is proud to work alongside some of the largest global drinks
suppliers, providing businesses with all the tools they need to create a world-class bar. Kelley Walker, Category Manager for Drinks
at Beacon, with help from expert beverage ambassadors brings you the very latest trends to help you achieve the perfect serve for your customers,
every time
Speaking at the Beacon Exhibition in January, experts from Bacardi, one of Beacons suppliers in our drinks portfolio, identified some key drinks trends their customers should look out for.
i n sp i r e d By s t r e e t fo o d. A trend that has been prevalent in food for some time, the street food movement is now beginning to translate into the spirits market. Craft cocktails packed with bold flavours, served in visually creative ways are a popular option on cocktail menus. We are seeing more types of glassware being used to serve cocktails, including jam jars and even tins, making the experience of drinking them more enjoyable and memorable for guests.
p r e m i u m i s at i o n . Consumers are now drinking less, but are willing to spend more on premium ingredients. Premium gins and vodkas saw the biggest increases in sales of 12% and 23% respectively in 2015. Consumers will pay more for a simple, well-made drink with a premium spirit, so make the most of the up-sell to increase revenue.
fo o d a n d d r i n K m atc h i n g . Similar to the way in which beer and food matching has grown in popularity in recent years, matching foods with spirits is a growing trend for 2016 and beyond. Start by identifying the flavour profiles
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Exclusive
The Perfect Serve: W h a t y o u r c u s t o m e r s
W i l l B e d r i n K i n g t h i s y e a r
Exclusived r i n K
image credit: lockhart catering equipment
Continued from page 13 >of each drink and match this with dishes on your menu. Why not replicate this approach with your bar snack range to increase your average guests spend?
sp i r i t sp ot l ig h t.
Whilst vodka remains the most popular spirit of choice, holding 40% of the overall spirit market, gin is showing continued growth in 2016. Tequila is also showing strong on-trade growth with an increase of 16% at the end of 2015.
Featured r i n K
does your wine list need a makeover? Beacons expert team of suppliers can help you find the right products, provide training, and offer superb commercial deals for your
business. call 01904 695 588 to see how we can help.
35% - 40% of all cocktails served in the uK are one of the following:
1. mojito2. daiquiri 3. long island iced tea
Did You Know?
14
t h e m i n d f u l co nsu m er .
The trend for health foods and drinks continues to be a huge influence on customer eating and drinking habits. Customers
now want healthier, lower calorie and lower sugar cocktails at the bar. Gin and other clear spirits are the obvious choice to cater
to the health conscious customer, as they contain fewer calories compared to other spirits.
However, to proactively target this section of the market its important to consider what consumers want to put into their
bodies and not just what they want to avoid. One of the brands in the Bacardi portfolio targeting the health-conscious customer
is Finlandia and their range of Conscious Cocktails. The drinks build on a base of all natural ingredients, such as carrots,
grapefruit juice and beetroot, to create a range that capitalises on the booming health trend.
looK t h e pa rt.
The perfect serve is about more than just flavour. Presentation is everything and a poorly kept garnish, or sub standard glass has the capability to ruin the customer experience, putting repeat business at risk.
The right glassware is the main element in effective presentation, whatever the drink. The choice of glassware can affect the flavour, temperature and overall presentation of the beverage. One emerging trend is the use of metals across a range of tabletop products and accessories. The variety of colours and materials available now is vast, from aluminium and galvanised steel, to coppers and gold, and can be used in a variety of ways, on both bar and restaurant menus.
One of our suppliers, Lockhart Catering Equipment, has recently launched a brand new Innovation Centre in central London including a mixology suite and front of house display, allowing their customers to get hands-on with the latest innovations in barware and equipment.
W h at you n eed to K n oW a Bou t W i n e .
This year, customers have been more daring than ever when choosing wine, according to our expert supplier, Matthew Clark. The company predicts that this trend will continue into 2016 with an even greater consumer interest in wines of a quirkier variety, such as Gruner Veltliner, Verdejo, Aglianico and Carmenere. Matthew Clarks Wine Development Specialist, Rachel Love,
says We expect to see customers moving away from perennial favourites and delving into something a little different, New Zealand Pinot Gris is one to watch!
Insight from another supplier, ViVAS, shows that the most popular grapes in terms of sales as of the end of 2015 were Tempranillo (18%), Pinot Noir (8%) and Sauvignon Blanc (6%). By colour, white holds the majority of market share with 52%, followed by red at 39% and ros at 9%.
38%o f t h e W h i s K y m a r K e t
i s j ac K da n i e l s
4%o f t h e o n -t r a d e s a l e s i n t h e B e e r
c at eg o r y
c r a f t B e e r
r e p r e s e n t s
10 t h i n gs you m ig h t n ot K n oW a Bou t t h e d r i n K m a rK e t from m at t h e W cl a rK a n d V i Va s
the uK enjoys spirits more than any other country in the eu with 12% of people drinking spirits more than once a week
tequila is the fastest growing spirit in the off-trade (+11%) and sits just behind gin in the on-trade (+16%)
urban professionals are 2.5 times more likely to order malbec wine than other varieties
90% of low spending consumers are happy to drink chardonnay
a considered and varied wine menu is shown to increase consumer spend by up to 27%
ros makes up 9% of total wine sales
the average price of a premium south african wine has risen 6% in the last year
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r u m a n d co K e i s t h e s eco n d m o s t
r eQ u e s t e d B e V e r ag e i n t h e Wo r l d B e h i n d
a c u p o f t e a
he ineKen s smart d ispense: the perfec t serVe , e Very t ime.
After over a decade of decline, the end of 2015 saw beer sales increase by 4%. Heinekens SmartDispense technology has revolutionised the way that beer and cider is served. The innovative system reduces energy use by over 20%, cuts beer waste and reduces water use by around 75%. Using a hydrocarbon cooler, SmartDispense cooling is focussed on the fully insulated dispense system rather than the whole cellar space, reducing heat loss and saving energy. The technology does not use bare beer lines to deliver beer from kegs to tap, meaning that beer or cider does not come into contact with light until it enters the customers glass preserving product quality and freshness.
What's#t ren d i n g?
16
Your guide to new launches and trends
Improving guest experience with GuIlD + PEPPErAvailable in the UK from May 2016, GUILD + PEPPER is part of a new collection launching this year by Gilchrist & Soames, the leading provider of cosmetic-grade toiletry collections for the luxury hotel market. A modern, masculine apothecary collection of GUILD+PEPPER marries the strength and unity of a guild, with the nature and uniqueness of spice. Strength with flavour and history with boldness, GUILD + PEPPER is a reflection of the past with a modern, stylish twist. The perfect addition to any bathroom to help meet the needs of the modern traveller.
K eep ing you r gu ests cool small details can make a big difference to your guest's stay. thanks to its innovative temperature control property on one side mitre linens cool to touch coolguard pillow protector will bring a peaceful cooling sensation to your guests sleeping experience this summer. these products are brand new to the market for 2016 and available through mitre linen.
W ith every issue of BECKON, the #Trending column brings you products and services from our trusted network of suppliers that we think are destined for big success over the coming year. Its just one way were helping our customers stay up to date with the latest market trends across all our categories.
#t r e n d i ng
1 2
2016 is the year of tweed! Taking inspiration from current fashion styles and trends in the hospitality sector this brand new range from Simon Jersey incorporates a new heritage tweed fabric to create a stylish look for your whole team, from front to back of house. One of the most fashionable fabrics around, tweed is a stylish choice for venues aiming to create a top quality feel.
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natural Wines: more than just a fad.While the uK has been late to the natural wine party, its popularity is on the rise, particularly with younger consumers seeking wines that use an authentic approach. capitilise on this trend and provide for the growing market with brand new wines from inverarity morton mas janeil - a french fruit-driven wine, generously round and fresh, made with carignan and grenache grapes by the carbonic maceration method - from frozen in just four minutes.
levitas Floating BedsAdd a touch of magic to your rooms and create an unforgettable experience for your guests with Mitre Linen and Levitas innovative British floating beds. The new range of award-winning levitating beds is the latest addition to leading hospitality supplier Mitre Linens growing designer Heritage range. Its revolutionary design aims at helping you create a unique atmosphere to your rooms thanks to its different padded fabric and painted finishes and even built-in LED lighting options.
Creating An AtmosphereLaunched in late 2016, and created by their expert design team, the Atmosphere fabric range from Panaz will add understated glamour to your interior schemes. The collection of features two designs: Magma and Solaris (pictured). Solaris is a subtle abstract design formed from images of feathers and executed in beautiful vibrant and neutral combinations. The collection is inherently flame retardant to national and international standards, washable, and suitable for multiple applications; upholstery, bed throws and curtain treatments.
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5 Tastes of ItalyLa Tua Pastas are brand new from Bidvest Foodservice freshly made, hand-folded tortellini using only the best ingredients and following traditional recipes. They are light in texture and cook in only a few minutes. The pasta which is hand-made in London is easily cooked from frozen in just four minutes. The perfect addition to any Italian inspired lunch menu.
6
scoop a n d Ba K e!a range of frozen batter mixes from dawn foods, complete with frosting and decoration, is the latest addition to the Brakes portfolio. designed to give caterers the freedom to create a range of american-style cakes and muffins whenever they want, with minimum wastage, the scoop & Bake range comprises four flavours of batter, frozen in 2kg tubs, four to a case. choose from carrot cake, Blueberry cake, Vanilla cake and double chocolate cake. once baked, the cakes can be topped or filled with their new range of frostings.
The Year of BeerWhile 2015 may have been the year of Prosecco, Matthew Clark predicts that this years big hit will be beer. According to YouGovs recent September statistics, women are drinking less sparkling wine and moving on to premium lagers. In particular, British consumers are enjoying premium bottled ales, world beers and American craft beers such as Sierra Nevada and Goose Island. In an overall declining alcohol sales market, World & Speciality products continue to show strong growth both in volume and value, in line with the rising popularity of craft beers (CGA Strategy PO1 to 23/01/2016)
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1 0
Fresh ThinkingBidvest Foodservice are delighted to share with you the launch of their new-look fresh meat brand, Farmstead. Trust, consistency, quality and value are the essential ingredients for a fresh meat supplier and they are serious about installing these values across the entire range. With over 300 fresh meat products to choose from, your menus are covered with Farmstead and Bidvest Foodservice.
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to purchase any of these products and find out about other industry trends, call us on 01904 695 588 or email [email protected]
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18
It is widely accepted that as consumers, we are prepared to, and expect to pay more for branded products and services, but to what extent does this extend to the price premium
paid ? And, does it actually make a difference to customers whether they get a branded
experience?
Jim Muir, Head of Marketing for Beacon and Best Western Great Britain considers the power of brands in businesses, and how they can utilise them most effectively to maximise
their profitability.
When deciding on which products to stock throughout your business, there is a clear difference between cost saving and achieving good value for money. Business owners should consider not only the price of a product, which can be affected on a daily basis by varying issues, but also the intrinsic value that the brand of product or service could bring to your business.
One prevalent theme we have seen in the retail sector over the last five years is the rise of own brand goods, as customer reliance on mainstream brands is changing. The rise in popularity of discount supermarkets such as Aldi and Lidl has inevitably led to a price war on the high street.
Of course the hospitality, healthcare and leisure industries are substantially different to the retail industry and although we havent seen
these pressures appear in the same way, that isnt to say they do not exist.
i s t h e r e m o n e y to B e m a d e i n V e s t i n g i n
B r a n d e d p r o d u c t s ?
Whilst branded products can be more expensive, they can ultimately provide higher returns. At Beacon, we always urge businesses to consider the added value of products and accept that low cost doesnt always mean the most cost effective. We recently worked with the UKs largest independent market research consultancy, BDRC Continental, who hosted a workshop at the Beacon Exhibition. During the workshop, BDRC discussed how branded items have a perceived financial value among consumers, which means they are more likely to be willing to pay a premium for them. This is called The Brand Margain *.
Feature
FeatureBus i n e ss
t h e p o W e r o f B r a n d s
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Eddie Smith, Business Development Manager from Beacon Supplier Jacobs Douwe Egberts ( JDE) explains why its never been a better time to consider the power of brands for your coffee. With the exponential growth of the high street coffee shop market, consumers today expect premium quality no matter where they are. This presents a growing challenge for businesses to contend with, as well as a unique opportunity to respond by transforming the hot beverage offering, supported by industry experts.
Lavazza UK is another of the coffee brands supplying Beacon customers: Opting for a recognisable coffee brand will reassure guests that the hotel has selected a quality ingredient, says Barry Kither,
AFH Sales and Marketing Director at Lavazza UK. Lavazza works closely with its hotels to support them in communicating their role as a coffee partner, whether its a collaborative social media campaign or providing advice on branding and serving techniques. Furthermore, branded products are instantly recognisable and subsequently add an element of trust in the product, particularly for international guests.
Eddie Smith adds Partnering with a brand such as JDE that offers consistently high quality products, ensures global recognition by consumers - synonymous with premium quality. This not only ensures credibility but also presents hoteliers with an opportunity to command a premium price and a much-expanded hot beverage range.
t h e c a s e f o r
o W n B r a n d. Whilst the power of brands is strong, there is certainly room
in the market (and on your menu) for well placed own brand products. In order to compete more readily in a price sensitive market, professional own label items can provide a highly attractive option. Often able to react to trends more quickly than their branded counterparts, own label items can also provide innovative solutions, especially in the food and beverage categories.
The established lines between the branded versus non branded worlds are becoming blurred as own brands improve quality and innovate their product ranges. It is now credible to have non-branded plus branded purchasing strategies rather than an either or approach.
Bidvest Foodservice, one of Beacons largest suppliers, has recognised this transition and recently launched its own brand range. Bidvests Everyday Favourites range allows foodservice operators to source the products they need, regardless of branding.
Commenting on the launch
of the range, Holly Marrero Easson, Bidvest Foodservice Own Brand Manager, said: By listening and responding to our customers and industry trends, we have developed four Own Brand ranges which offer quality you can trust at prices the sector will love.
As the BDRC report shows, brands can enhance the price premium that customers are willing to pay for goods and services. As well as the financial gains to be made, we would urge businesses to consider the added value that brands can bring to your business, whether through marketing support, training or the reputational benefits they can bring.
Luxury
Upper Full Service
Mid-Tier
Budget
44.6338.18
56.09
19.84 17.76
24.20
56.09
13.927.89 8.20
1.28 3.38
BabyBoomers
Gen X Millennials
Luxury +11.14 +26%
Upper Full Service +4.36 +22%
Mid-Tier +6.53 +88%
Budget +4.52 +353%
Millennials Premium vs Baby Boomers
did you know that Beacon work alongside brands to offer supported pricing through specific wholesalers to customers? check out the supplier directory to see how you can reduce your costs on branded items.
*Defined as the Brand Margin this figure is the perceived financial premium that a brand
name adds to the intrinsic value of a
specific product or service.
A good example of how brands can add intrinsic value to your customers
is by looking at your coffee offering.
Michels and Taylor p e t e r h a l e sQ & a
Michels and Taylor is one of Europes leading hotel management, consultancy and asset management businesses. Peter Hales, Managing Director at Michels and Taylor, spoke to Beacon about our partnership and what the future holds for their
business and for the hotel industry.
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Exclusivei n t erV i e W
1.to day m i c h e l s a n d tay lo r i s h a i l e d a s o n e o f t h e m o s t e x p e r i e n c e d i n d e p e n d e n t h ot e l m a n ag e m e n t t e a m s B u t W h e r e d i d i t a l l
B e g i n ?
Set up by Sir David Michels and Hugh Taylor OBE, Michels and Taylor began in 2009 and started off purely as an asset management company looking after 40 Marriott and 20 Hilton Hotels. Seven years later, we have expanded into consultancy, hotel management and brand selection. We see ourselves as hotel experts, for hotel owners.
2 . h o W h a s t h e r o l e o f a n a s s e t m a n ag e r c h a n g e d s i n c e yo u
j o i n e d t h e i n d u s t r y ?
Asset managers traditionally were generalists that could work on revenue and finance
across the board. Michels and Taylor work by expertise. Our customers get specialist advice from a commercial expert, finance expert and a property expert. Weve taken this approach to all of the hotels that we work with so that business owners are always dealing with an expert in each specific field, with tailored advice and knowledge in that sector of the business.
Essentially, Michels and Taylors team of experts work with hotels to drive efficiencies and business improvements.
3 . W h at m a K e s t h e p e r f ec t a s s e t
m a n ag e r ?
There really are no secret criteria for the perfect asset manager. We see it as many different experts, each bringing something different to the relationship.
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image credit: michels and taylor: ellenborough park
Customer Insight
21
That said, everything in this business is about communication and working efficiently with the right team to get results. Credibility and trust are also two important elements in getting things done.
4 . W h at d i d yo u d o B e f o r e m i c h e l s a n d tay lo r a n d h o W d o yo u u s e t h i s e x p e r i e n c e n o W a s m a n ag i n g d i r ec to r ?
I started with Michels and Taylor three years ago to run a new area of the business, which was set up to directly manage hotels for owners.
Prior to this I was with Intercontinental Hotels as Operations Director for London and before that I was with Hilton as Area Manager and General Manager. Ive spent all my working years building up my industry knowledge and immersing myself in the hotel industry.
5 . h o W d o e s m i c h e l s a n d tay lo r W o r K W i t h h ot e l s , a n d W h at a r e t h e K e y a r e a s i n W h i c h yo u c a n W o r K to i m p r oV e
t h e i r p r o f i ta B i l i t y ? We work with our specialists to drive total revenue for the hotel, not just a focus on rooms, its about driving revenue from every square meter of space. We take a balanced approach, so although revenue is of high importance, we also work with the team to improve commercial
acumen and efficiency. Overall, we want to work with businesses to convert revenue into the maximum profit to make them successful and profitable.
6 . W h at l e d to m i c h e l s a n d tay lo r W o r K i n g W i t h B e aco n , a n d h aV e yo u W o r K e d W i t h a p u r c h a s i n g o r g a n i s at i o n
p r e V i o u s ly ?
We had worked with procurement departments within the major chains such as Intercontinental, Hilton and Marriott but we had never worked with a purchasing organisation.
We manage a Best Western hotel in Stoke and got to know more about Beacon through that relationship. Having investigated the alternative options and other companies we decided that Beacon was the right option for us considering how they work and the results they deliver.
7. W h at W o u l d yo u r a dV i c e B e to h ot e l s o n W o r K i n g W i t h a p u r c h a s i n g pa r t n e r to e n s u r e m a x i m u m B e n e f i t s ?
Like any other part of business its about relationships and listening to the expert advice thats available - working closely to share the aims of your business and setting parameters of what is needed.
Its very much a partnership, but
all parties need to be aware of the business needs and expectations to get the most out of it.
8 . h o W d o e s m i c h e l s a n d tay lo r W o r K W i t h B e aco n ? a r e yo u a B l e to g i V e a n y s p ec i f i c e x a m p l e s o f
B e n e f i t s ? We work with Beacon on the 15 hotels that we manage to provide group deals on everything from linen to printers. We have frequent meetings and phone calls so that we can stay ahead of any opportunities in the industry as soon as they arise. Again, communication is a vital part of the relationship to discuss how things are working and constantly improve, as well as debating what the best deals are for customers and for our own businesses.
One service that Beacon offer that saves our teams lots of time is a 24-hour turnaround on equipment quotes through Beacons 'Get A Quote' system. We work with Beacon and its suppliers to look at deals and provide three options for a range of prices.
9 . t h e r e a r e s o m e m a j o r c h a l l e n g e s fac i n g t h e h ot e l i n d u s t r y c u r r e n t ly, e .g . n at i o n a l l i V i n g Wag e a n d to u r i s m Vat. W h at i s yo u r a dV i c e to h ot e l i e r s to r e m a i n p r o f i ta B l e a n d e f f i c i e n t W h e n fac e d W i t h s u c h a c h a l l e n g i n g
e n V i r o n m e n t ?
My advice would be to employ great people and put a rigorous process in place behind them. Deploy more processing systems throughout the business so you are able to regularly review performance and efficiency and react quickly to new or developing trends.
10 . a n d W h at d o yo u p r e d i c t f o r t h e h ot e l i n d u s t r y oV e r
t h e n e x t y e a r ?
The referendum in June and the American elections are certain to impact our industry, which is likely to be the usual macro-economic impact on hotels. The key to navigating the changes will be making sure you are responsive and quick to react to both challenges and opportunities in the market, which Im sure there will be a lot of.
11 . f i n a l ly, W h at d o e s t h e f u t u r e h o l d f o r m i c h e l s
a n d tay lo r ?
The future for Michels and Taylor will be to continue working with our owners both in managed hotels and the asset management capacity. We also have some exciting acquisitions in the pipeline, so the next year for us will be focussed on the development of new projects, whilst continuing supporting the hotels we currently work with.
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image credit: michels and taylor: holiday inn, Bolton
Featurefoo d
Feature
There are few industries as fast paced as foodservice. With Government changes and skills shortages presenting a constant challenge, as well as new trends in dining emerging almost overnight, it takes work to keep up. Emma Warrington, Senior Food Buyer at Beacon, has brought together industry leading suppliers and operators to discuss some of the key issues facing the industry this year.
h oW B i g o f a n i m pac t d o yo u t h i n K t h e i n t r o d u c t i o n o f c a lo r i e s o n m e n us W i l l h aV e o n t h e i n d us t ry ?
m a r i a m f r e n c h (m f ) : The latest data from Mintel points towards a burgeoning trend for consumers nudging themselves towards healthier lifestyles and taking more notice of the ingredients in, and provenance of, the things they like to eat. The introduction of calories simply means outlets must be
more innovative when planning menus, leaving room for indulgent options but also space for those looking to eat out without compromising on a diet plan or lifestyle choice.
B e n a l n u t t ( B a ) : The decision to include calories on the menu is a step in
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W h a t d o e s t h e f o o d s e r V i c e i n d u s t r y
h a V e i n s t o r e f o r 2 0 1 6 ?
pa r t i c i pa n t s .
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mariam frenchhead of marketing and product development, coup de pates
Ben allnutchef at Best Western monkbar hotel
sarah roBBchannel marketing manager at premier foods
daVe hillinghead of Business development (casual dining) at Brakes
80%o f B u s i n e s s e s h a d m a j o r
i s s u e s W h e n W o r K i n g
W i t h s u p p l i e r s d i r e c t ly
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contributing factors leading to this including an increase in chefs moving to agency work, less trainees/apprentices and many abandoning the industry in favour of more sociable hours and more of a social life!
lo o K i n g a h e a d to t h e r e s t o f 2016 a n d i n to 2017, W h at d o yo u se e a s B e i n g t h e K e y fo o d t r e n ds to lo o K o u t fo r?
m f: 2015 was definitely the advent of brinner; the consumer led trend for enjoying breakfast items after 6pm and this trend shows no signs of stopping. We have also seen more and more delivery services turning traditional outlets into takeaways. Last November, Amazon announced that it will offer same day delivery, and Deliveroo; once a take-away start-up offering high-quality takeaway online from top UK restaurants, is now ubiquitous across the country with plans for expansion. Taxi service UBER has even now moved into this space having
Article continues on page 24>
the right direction to combat the spread of obesity in the UK. However it will undoubtedly put a lot of pressure on the industry as a whole, in particular senior kitchen management in independent and small businesses. This will create a large amount of work for kitchen management, many of whom are already overburdened due to the national chef shortage.
h oW d o B us i n e sse s e m B r ac e t h e f r e e-f r o m c us to m e r a n d c at e r to t h e g r oW i n g d e m a n d fo r h e a lt h fo o ds?
m f: Just as smarter menu planning is crucial to embracing calorie conscious lifestyles, planning for the free-from customer is just as integral. Consider this; a large family is choosing where to eat out, one of them is gluten intolerant who do you think is going to be central in the final decision on where to go? Coeliac UK, as representative of the countrys coeliac community, recently reported a four-fold increase in those diagnosed with the condition representing an expanding
market for operators to profit from.
W e o f t e n h e a r a B o u t t h e sK i l l s sh o r tag e i n t h e i n d us t ry, h oW i s t h i s i m pac t i n g B us i n e sse s a n d fo o dse r V i c e o p e r ato r s?
m f: Insight from People 1st, the skills and workforce experts, suggests that the UK will require 11,000 new chefs by 2022, with 42% of current chef roles considered hard to fill. In light of this, last year, Coup de pates launched its Chefs de lAvenir (chefs of tomorrow) programme, focusing on inspiring young pastry talent. The crux of the entire initiative is to safeguard a future for British pastry skills. The chef shortage is all of our responsibilities and we are looking forward to working with even more young people, through initiatives like Chefs de lAvenir, to help turn the tide.
B a : The industry is undoubtedly facing one of the largest skill shortages it has seen in a long time. There are many
W h a t d o e s t h e f o o d s e r V i c e i n d u s t r y
h a V e i n s t o r e f o r 2 0 1 6 ?
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to find out to how Beacon suppliers could help inspire your menus this year, call 01904 695 588 or email [email protected]
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launched UBER Eats in major North American cities, before moving into Spain and France. How long before the UK follows suit?
s a r a h r o B B ( s r ) : At Premier Foods we recently launched a new Insights & Trends Guide, which includes results from research we have conducted with consumers to find out what dishes they would like to see on 2016 menus. We discovered that more than a third of consumers would like to try more premium chicken dishes, such as BBQ pulled chicken. The research also uncovered which cuisine types are most popular; 45% of consumers would like to see more Mediterranean dishes on 2016 menus, 38% said more Mexican and 37% said more Thai dishes.
B a : The largest trends for 2016-2017 I feel are likely to be mixed. The appearance of more Caribbean and South American style chain restaurants is likely with the influence moving away from small tapas plates and back towards large plates or platters, which are conducive to this cuisine. Higher end and fine dining restaurants are likely to see a growing Asian influence to French and English cuisine. The health food front will largely centre around seaweed as it becomes increasingly popular for its health benefits and versatility.
daV e h i l l i n g (d h ) : In 2016 we predict that fast casual dining will continue to gain momentum, driven by informal premiumisation with a continued emphasis on a mix of innovation and nostalgia. Modern Asian and American concepts will dominate, differentiated by introducing cooking methods such as pickling, fermenting, smoking and grilling to everyday menu items such as Korean inspired burgers with kimchi. While this may not be judged to be particularly new, it will become increasingly visible to the high street consumer and therefore outlets that focus on these areas, either wholly or partly, will reap the benefits.
W h at i s yo u r a dV i c e fo r i n co r p o r at i n g t r e n ds i n to yo u r fo o d o f f e r i n g?
m f: The key to innovation is knowing what the market is doing and, while investing in sound market insight is invaluable, when it comes to trends, trusting and using your instinct is also important. Visiting farmers markets, festivals and street food outlets can really open your eyes to the possibilities. There you will find an abundance of innovative operators that may focus on only one or two items but do them incredibly well, causing diners to travel far and wide for the best meal.
s r : Our new guide offers a number of on-trend recipes, which have been specifically developed based on our
research findings by Mark Rigby, Executive Chef at Premier Foods. These recipes, such as Lime & Chilli Fish n Chips, prove that incorporating trendy ingredients into your menus doesnt have to be complicated or time consuming. A great way to introduce new on-trend dishes is offering these as a daily or weekly special. The special dish that proves most popular could be permanently added to the main menu.
W h at d o yo u se e a s t h e B i g g e s t c h a l l e n g e fac i n g t h e i n d us t ry i n 2016?
s r : Chefs and caterers face a number of challenges on a daily basis, from coping with time pressures, to the level of skill in the kitchen, but a big focus for them in 2016 will be catering for those with food intolerances and allergies. For example, an increasing number of consumers are seeking out gluten-free dishes, whether or not they have a medically recognised intolerance.
B a : The biggest challenge is definitely the skills shortage which is having a serious financial impact on the industry. In my opinion, this situation could get worse before it gets better, as more chefs leave the industry to pursue more profitable careers. Businesses need to look at the hours their kitchen staff work, and are paid for, to ensure they retain talent within their organisation.
"Businesses need to look at the hours their
kitchen staff work, and are paid for, to
ensure they retain the talent within their
organisation".
80%
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Supplierd i r e c t o r y
A to ZAB InBevAccolade WinesAirwaveAlexandraAlliance Disposables LimitedAryzta Food SolutionsAslotel LtdAvinityB&Q PLC (TradePoint)Badgemaster LtdBarclaycardBerendsen PLCBeverages Direct LtdBidvest Catering EquipmentBidvest FoodserviceBOC SureserveBourne Furniture LtdBourne Textile ServicesBrakes Catering SuppliesBrakes GroupBrodie Melrose Drysdale & Co LtdBunzl Catering SuppliesBunzl Guest AmenitiesBurgess Furniture LtdCalor GasCampbell Bros LtdCarlsberg UKCBE Software (Visual Matrix PMS)CFG Furniture LtdChelsom LimitedChester Textile ServicesCity Electrical FactorsClassic Fresh Foods LtdCoca-Cola EnterprisesCountry Fresh FoodsCountrywide Healthcare SuppliesDaisy Group PlcDirect SeafoodsDiversey (Sealed Air Corporation)Dulux Decorator Centre (ICI Paints)E2 LightingEcolabElectric CenterFairfax Meadow Europe LtdFentimans
Fishers ServicesFleuretsGilchrist & SoamesGraham's The Family DairyGTG TrainingGuestlineHalls Direct LtdHammer CarpetsHeineken UKHouse of TownendICB GroupInitial UKInterserveInverarity MortonJacobs Douwe Egberts Pro GB LtdJelf Insurance PartnershipKaba (UK) LtdKellogg'sKimberly-Clark LimitedKohler MiraKrystal RoksLiddell Vision Lockhart Catering EquipmentM J Birtwistle & Co LtdM&J Seafood LimitedMagners GB LtdManaged Waste Solutions LtdMark Murphy & Partner LtdMatrix FitnessMatthew AlgieMatthew Clark WholesaleMattison Contract BedsMcCain Foods LtdMichels and TaylorMico Lighting LtdMidland FoodsMitre LinenMolson Coors Brewers LtdMondelezMller MilkNestle UK LtdNewmarket (an Amadeus company)Office Depot UK LimitedOllecoOmega Signs Limited
Ooberstock LtdOracleOranka Juice SolutionsPanazPeeks the Event MakersPHS Group LtdPortobello Art LtdPremier Foods ProvidorPyrotec Fire Protection LtdR&J Yorkshire's FinestR. Twinings & Company LimitedRateGainRBSReeves Butchers LtdRentokil Pest ControlRespaRobena Contract Furnishings LimitedRule of Crumb Ryedale GroupSCA Hygiene Products LtdScrewfix Direct LtdSheringhams Fine FoodsLtdShoes for CrewsSimon Jersey LtdSkopos Fabrics LtdStalbridge Linen Services LtdSwan Mill Paper Company LtdTaylor & Pickles LtdTchiboTektura plcTetley (TATA Global Beverages)The Energy DeskThe Safer Group LtdToshiba TECTotal Produce UKUnilever Food SolutionsUnited BiscuitsWeddingDatesWhitaker ServicesWindsor FoodserviceWM Morton Ltd T/A InverarityWolseleyUKWoodward Foodservice Ltd
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Beacon carefully selects suppliers for their expertise and experience across the sectors in which our customers operate. We are proud to be working alongside some of the best businesses in the marketplace, to give our customers peace of mind that the Beacon supplier portfolio will not only provide you with excellent service and competitive commercial terms, but also give you more time
to run your business, knowing that our team of Category Buyers is continuously monitoring supplier performance.
Our supplier portfolio is constantly growing and developing. For the very latest list of Beacon suppliers please visit www.beaconpurchasing.co.uk alternatively Beacon customers can log into My Beacon to see detailed information, including
commercial terms, promotions and how to open an account with individual suppliers.
Below is an overview of all of our current suppliers and what they can do to help your business.
B u i l d i n g m a i n t e n a n c e
B&Q plc (tradepoint)
tradepoint is the fastest growing trade business in the uK and the home of trade Building supplies. one of the uK's largest maintenance suppliers, offering Beacon customers up to 43%
savings on standard prices.
.dulux decorator centre (ici paints)
ordering from dulux couldn't be better for Beacon customers. not only do dulux have a dedicated Beacon contract price list
but they offer a Beacon price guarantee on selected core lines.
screwfix direct ltd
screwfix is the uK's largest supplier of trade tools, plumbing, electrical, bathrooms and kitchens. With over 11,000 products stocked in each store and available for next day delivery. 5%
discount for all Beacon customers.
Wolseley uK
one of the largest distributors of building products in the world, providing construction products and materials through a nationwide branch network of over 500 locations. plumb center and parts center brands are part of Wolseley uK.
c a t e r i n g e Q u i p m e n t
Bidvest catering equipment
one of the uK's leading catering equipment suppliers, providing quality catering equipment to businesses in
hospitality, healthcare and leisure sectors.
Brakes catering supplies
Brakes catering supplies provide Beacon customers with the most competitive terms and service for the supply of catering
equipment throughout the uK.
lockhart catering equipment
the country's leading distributor of catering equipment, lockhart catering equipment supplies the largest range
of light and heavy equipment available to the uK caterer. exclusive discounts available to Beacon customers and free
delivery on all orders over 75.
c l e a n i n g
diversey (sealed air corporation)
diversey, part of sealed air, continuously innovate to deliver superior cleaning solutions to meet the needs of customers.
With a comprehensive range of best-in-class hygiene offerings and excellent support services, they provide an
integrated hygiene solution.
ecolab
ecolab are world leaders in cleaning and hygiene products, providing cleaning and sanitation solutions for food safety, infection prevention and public health. discounts of up to
20% available for Beacon customers as standard.
initial uK
initial uK are committed to keeping people healthy by providing high quality hygiene products and services, that minimise risk of
exposure to bacteria and other infectious micro-organisms.
Kimberly-clark limited
offering innovative, environmentally responsible solutions that help customers reduce consumption leading to reduced waste. Kimberly-clark professional offer some of the world's
leading brands in hand hygiene and tissue markets.
phs group ltd
leading uK workplace services supplier, specialising in washroom services, water coolers, plant rental, data shredding and much more. Beacon customers benefit from enhanced
commercial terms.
d e s i g n
chelsom limited
successfully designing and creating quality decorative
lighting since 1947, chelsom works with hospitality and
leisure businesses across the uK to offer solutions to their
commercial lighting needs.
e2 lighting
specialist nationwide providers of lighting solutions for the
hospitality and leisure industries. offering Beacon customers
a wide range of services including lighting schemes for indoor
and outdoor requirements, as well as in house design and
manufacturer of bespoke lighting fittings.
hammer carpets
hammer carpets manufacture custom designed axminster,
colortec, and graphic tufted carpet from their factory in denmark.
Kohler mira
mira showers provide expert advice to Beacon customers in design
and specification of showers and washroom control in addition to
price support available through Wolseley/plumb center distributors.
panaz
a specialist in their field, panaz combine impeccable quality
and uncompromising performance. their fabric portfolio is
highly individual, comprehensive and diverse, catering for a
variety of applications within the hospitality and healthcare
sectors.
portobello art ltd
portobello art ltd has long been recognised as a leading
supplier of decorative wall art and mirrors to the hotel and
leisure industry worldwide. offering Beacon customers a wide
variety of products at prices to suit their budgets.
robena contract furnishings limited
robena have been manufacturing curtains and soft
furnishings for the contract market for over 30 years. Beacon
customers enjoy preferential rates with this quality supplier.
skopos fabrics ltd
skopos fabrics ltd has offered contract furnishing fabrics
and weaves for nearly 40 years. their specialist healthcare
and hospitality designers have an unrivalled understanding of
specific requirements to provide industry-leading solutions.
tektura plc
having worked with interior designers for over 45 years,
tektura wallcoverings are used in most major hotels, leisure
and commercial interiors throughout the uK and overseas.
proudly part of the Beacon design services portfolio of
preferred suppliers.
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d r i n K s
aB inBev inBev uK is the largest brewer in the world and makes many
of the uK's best-loved drinks including Budweiser, stella artois and Becks. available at preferential rates through Beacon.
accolade Wines grow your wine sales with accolade Wines, a global wine
company with some of the worlds best-known brands, sold in over 80 countries.
Beverages direct ltd one of the uK's biggest regional distributors of hot beverage machines and ingredients, Beverages direct love coffee and
believe in affordable, good quality drinks using the best quality beans. offering 5% off coffee machine rental exclusively for
Beacon customers.
Brodie melrose drysdale & co ltd leading suppliers of coffee to the uK's hospitality, leisure and healthcare sectors, offering a range of fresh roast and ground
coffees, finest teas and infusions, as well as a selection of bedroom hospitality products.
carlsberg uK carlsberg uK produces and sells some of the uKs best known and most loved brands. enhanced discounts are available to
Beacon customers.
coca-cola enterprises
World-leading providers of a wide variety of beverages for every occasion, available at preferential rates through Beacon
distributors.
fentimans
fentimans have been making natural botanical drinks for over 100 years. their artisanal drinks are brewed for 7 days using the time-honoured botanical brewing process. the result is a
superior drink that tastes simply delicious.
heineken uK heineken is the worlds international brewer, with operations in 71 countries globally. passion for quality and innovation
are at the heart of how they build great brands, and delight consumers. heineken in the uK offer Beacon customers
enhanced prices.
house of townend house of townend is a national, independent specialist wine and champagne merchant, based in yorkshire, offering award
winning wines to Beacon customers at preferential prices.
Wm morton ltd t/a inverarity morton independently owned, inverarity morton (forth Wines)
are delighted to have been supplying the licensed trade in scotland for the past 80 years. With an extremely competitive offering, they provide a wide range of global wines and spirits
from entry level to premium products.
jacobs douwe egberts pro gB ltd jacobs douwe egberts pro gB ltd, offer high quality coffee and equipment solutions to the uK's hospitality, leisure and healthcare sectors. Blending, roasting and packing over 100
different coffee products for the hotel market.
magners gB ltd currently sold in the united Kingdom and over thirty other
export markets, magners gB is the no. 1 premium cider brand in the uK. Beacon customers benefit from flexible pricing on
core lines through distributors.
matthew algie one of the uK's leading suppliers of ethically sourced, triple certified and organic coffee to the hospitality, leisure and
healthcare sectors. product ranges are roasted in the uK, with machines, trainings and other resources also available.
matthew clark Wholesale
matthew clark Wholesale are a national drinks wholesaler, with over 200 years experience supplying drink products and
hospitality training to customers nationally.
molson coors Brewers ltd
molson coors maintains a rich product portfolio in europe of over 30 brands, including carling, coors light and
Worthington's, supplemented by local and international premium brands including Becks, hoegaarden and stella
artois, brewed or distributed under license.
ooberstock ltd specialist wholesale drinks supplier, ooberstock provide top
brands across beers, wines, spirits and premium fine wine and champagnes to hotel and leisure businesses. fantastic price
savings available through Beacon.
oranka juice solutions
oranka juice solutions are a leading international supplier of fruit juice, cold beverages and dispensing systems. award-
winning suppliers of juices to the uK hospitality and healthcare markets and owners of the hydration station.
r. twinings & company limited twinings have been recognised as the tea experts for over
300 years, offering specially negotiated prices on one of the uK's most recognised brands to Beacon customers.
tchibo
With a range of coffee machines and products for front of house, back of house, in room or conference and banqueting areas, tchibo have the equipment and expertise to help you manage and improve your coffee offering across your whole
business.
tetley (tata global Beverages) With multiple global brands, tetley tea delight more than a million people every day through good-tasting natural
beverages. one of the uK's most recognised brands, giving Beacon customers access to specially negotiated prices
through distributors.
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airwave
airwave are leading suppliers of hotel tV systems, hospital
tV systems, digital signage, information channels, digital
satellite and movie systems.
avinity
experts in B2B e-commerce, rewards and recognition,
prize management, sales promotions, procurement, brand
experience and fulfilment solutions.
city electrical factors
city electrical factors ltd is a private limited company
established in 1951. one of the uK's leading electrical
Wholesale networks with almost twice as many distribution
outlets as their nearest competitor. dedicated preferential
pricing available for Beacon customers.
electric center
electric center is the brightest electrical wholesaler in the
country with over 90 branches, offering specialist supply of
commercial lighting supplies for all businesses.
Kaba (uK) ltd
Kaba is a world leader in access control solutions for the
hospitality sector, offering a comprehensive and innovative
range of hotel locks and systems, including pin and card locks.
mico lighting ltd
more than just a distributor of lamps and fittings, mico's expert
team work with businesses to create energy saving, innovative
solutions. free site surveys and lighting audits available on
request for Beacon customers.
toshiba tec
leading supplier of office equipment products; from printers
and multifunctional devices to barcode/label printers and
digital management solutions. designed to revolutionise your
operating efficiencies, toshiba tec's technology is designed
specifically to meet your needs.
log in to MyBeacon today www.beaconpurchasing.co.uk to view the latest list of Beacon suppliers
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Get 5% off catalogue price on all Screwfix products through Beacon
Get up to 18% off standard TradePoint prices through Beacon
f o o d
aryzta food solutions
trading as coup de pates, formerly delice de france, baking and pastry experts, has a contract price list in place with discounts of up to 60% available for Beacon customers.
Bidvest foodservice
Bidvest foodservice is a leading foodservice wholesale distributor for over 60,000 customers across the uK. Bidvest
foodservice is a full service solution, providing quality ingredients to finished meals, including own brand ranges as
well as recognised brands and regional specialities.
Brakes group
Brakes group is a leading supplier to the foodservice sector in the united Kingdom, comprising of a family of specialist businesses which are able to deliver everything the caterer needs, including their very successful own brand ranges
developed specifically for chefs.
campbell Bros ltd
campbell Brothers supply quality meat, fresh produce, fresh fish and seafood and produce to professional kitchens
throughout scotland, all at specially negotiated Beacon prices.
classic fresh foods ltd
suppliers of high quality fresh produce, chilled ,frozen, dry goods and dairy products throughout london and surrounding
areas to hotels, restaurants and bars.
country fresh
