Anglesey

BUBBLING OVER

Posted on October 27, 2022

BUBBLING OVER

The hot tub influence on increasing bookings...

 

THE VACATION RANGE, from Superior Wellness, boasts robust features designed specifically for the holiday let market.

 

For the holiday industry, 2022 has been another record year for staycations, delivering an estimated £15.5billion boost to the British economy. According to Sykes Holiday Cottages’ annual Staycation Index, 77 per cent of Brits holidayed in the UK this year, spending an average of £822 on their accommodation alone.

So how do you make your holiday destination stand out from the crowd and increase the odds of internet surfers pressing the book button? The simple answer – add a hot tub. “UK staycations with hot tubs consistently appears on a list of the most common staycation searches,” says Gareth Ward, Sales Director at Superior Wellness, one of the UK’s leading hot tub suppliers.

“A hot tub not only adds a touch of luxury but can also increase occupancy and revenue by up to 60%. “But much more than that, a hot tub allows families and loved ones to reconnect and spend quality time together,” Gareth adds. “People are also focusing on their wellness much more and a hot tub can help with this – soothing aches and pains, reducing anxiety and stress and relieving headaches. All reasons that may inspire a customer to book a holiday property with a hot tub.”

 

OFFERING A HOT TUB with your holiday let will increase bookings on average by 60 per cent. Pic. Rotospa

 

HOLIDAY LET
Jonathan Pritchard owns a holiday let based in Anglesey, he recently made the decision to add a Vacation Social hot tub, from the Superior Wellness stable, to his property. Jonathan purchased the hot tub from Superior Wellness’ partner at Concept Spa in Wales and he explains: “We wanted to increase bookings and people always say that it’s a bonus to have a hot tub, we were also recommended to get one by Sykes.

“I was recommended by Concept Spa to go for the Vacation social based on the value for money, the fact it’s simple and easy to use, less hassle/ maintenance, less things for people to break. “It has most definitely made a difference to my bookings; we are noticing that the winter months are also filling up much faster.”

If you are looking to purchase a hot tub for your holiday let, Superior Wellness recommend the Vacation Range or their Platinum Spas Holiday Let 5 hot tub. Both offerings are perfect for holiday homes, cottages, B&Bs and Airbnb as they designed specifically for the holiday let market these hot tubs offer a basic layout with no breakable or removeable components and are designed for heavy usage.

The robust but minimalistic design perfectly complements any garden, decking or outdoor environment. Gareth Ward again: “We do get a number of queries from potential buyers and this is a common question. But is the constant upkeep, care and maintenance is going to offer a decent return on your investment?

Gareth Ward again: “You need to look after your hot tub and ensure you provide the care and maintenance it needs and stick to the guidelines. However, the increase in revenue you will receive in terms of price per night and occupancy will outweigh any time and money spent on the upkeep.”

 

 

HEAT TIMES
Waiting around for a hot tub to warm up isn’t a holiday guest’s idea of fun, so Golden Coast’s exceptionally fast hot tub heat pumps are ideal for ensuring the spa is ready to enjoy in no time. The inverter-driven Golden Coast air source pump heats water quickly and efficiently.

During a test conducted on a hot tub in an ambient air temperature of 12 degrees, Golden Coast found that it took three hours and 40 minutes to heat the hot tub water from 10 degrees to 38 degrees. This was much faster than the electric heater previously being used.

A Golden Coast heat pump operates on a lower current so uses much less energy than electric heaters without compromising on performance. For each kilowatt of energy consumed, the heat pump offers an output of up to 13 kilowatts of heat – that’s 13 times more efficient than a standard electric heater.

A Golden Coast pump can reach an extremely high coefficient of performance meaning that once the water reaches the desired temperature (up to 40°C) the heat pump turns off while maintaining the temperature. “It is quicker to heat a hot tub with warmer air temperature, but a Golden Coast heat pump performs even in cold weather, so hot tubs can be enjoyed all year round,” says Adam Clark, General Manager at Golden Coast.

“Our heat pump is extremely energy efficient, allowing park owners to make significant savings on their bills. The more hot tubs a holiday park has, the more savings that can be made. Golden Coast has supplied air source heat pumps to a number of holiday parks with great success and with extremely positive feedback from park managers.

Golden Coast’s General Manager, Adam Clark, advises: “Whereas some heat pumps can be loud, a Golden Coast heat pump uses a unique ventilation structure enabling it to maintain noise levels as low as 25dB — ensuring peace and quiet for guests and peace of mind for owners.” When it comes to holiday hot tub insurance, Compass Insurance advise, to make sure that your insurance covers you for loss or damage as well as any possible legal liability arising from them being used.

 

GREAT FOR FRIENDS and family who want to relax on holiday, the Vacation Lounge hot tub is for 5-6 people and offers the perfect combination of one lounger and five seats. This 13 amp hot tub has R10 insulation and 25 jets.

 

INSURANCE COVER
Most insurers will include hot tubs in their general definition of structures, hire fleet or caravans (at Compass they do) but it’s worth checking the definitions in your policy to make sure. From there it’s also really important to make sure that the replacement cost of the Hot Tub is factored into any sum insured you have for your hire fleet. As well as the Hot Tubs themselves being insured your legal liability to the public using them should also be checked.

Have clear and documented guidance as to who should and shouldn’t use Hot Tubs. Holidaymakers with health conditions, including those with serious illnesses, respiratory and cardiac conditions and diabetes, as well as pregnant women or those on certain medications, should seek advice from their doctor before using a hot tub. Similarly, infections and disease can be spread, so those with body infections and open sores/ wounds etc, should not use a hot tub.

Comprehensive signage and instructions on the use of the hot tub are also important. Most of the claims we see in relation to Hot Tubs, and wet areas in general, relate to slips and trips when getting in and out. Cleaning and maintenance are critical and any hot tub owned by the park should follow a documented and robust process. Where possible this should also be in line with the manufacturer guidance and regular evidence, checks and logs kept.

Regularly checking the water, systems and filters is also essential. Parks have responsibilities even where they do not own the hot tub in question. The Health and Safety at Work Act 1974 does not apply to privately-owned hot tubs where there is no financial gain and they are used exclusively by the private owner, family members and occasional guests.

Park owners should also consider the matter of Employers’ Liability. We have seen a case in the past where an employee was known by their employer to have a reaction to chemicals, but the wearing of personal protective equipment (PPE) was not enforced. It is almost impossible to defend a claim when a relaxed approach to employee safety is taken. This highlights the importance of training staff appropriately and having systems in place for them to follow when they are involved in the cleaning and maintenance of hot tubs.

 

 

COMPANY CONTACTS

Golden Coast
Tel. 01271 378100
Email: swimmer@goldenc.com
www.goldenc.com

SuperiorWellness
Tel. 01246 559071
Email: info@superiorwellness.co.uk
www.superiorwellness.co.uk

Compass Insurance
Tel. 0344 274 0276
Email: enquiries@compass.co.uk
www.compassparks.co.uk

ON THE MENU

Posted on February 16, 2022

ON THE MENU

Common sense options for your on-site food servings…

 

KEEP THE CUSTOMERS happy with a wealth of catering options to suit all tastes.

 

According to a YouGov survey of Britain’s most popular dishes, roast chicken just overtook fish and chips at the top of the taste bud pops.
For the record, both share 85 per cent of the adult popularity vote, with the all-day English breakfast hot on their heels at 83 per cent.
In an ever-changing world, it is good to know some of the old traditions still have staying power.
But ignore the march of not just new eating habits but preferred ordering techniques at your peril. It is no good sitting back and watching your residents receive their Just Eat, Deliveroo and Uber Eats deliveries bypassing your on-site restaurant and take away options.

If Covid taught us anything it was to be flexible with our hospitality business and to embrace new ways of creating business. That means reaching for the clouds with an assortment of your own bespoke APPs to boost business including holiday cabin deliveries.
Personally, while juggling the grandchildren and their bingo cards, I loved ordering my holiday park drinks from my table via an APP only to have them arrive at the table within minutes.
Statistics provides the power to make knowledgeable decisions about our on-site catering. In another survey, OpenTable found that the average British person spends over £4k on dining out each year – that’s a quarter of some people’s annual income.

 

HAVEN HAS LAUNCHED its own Academy to train chefs for its 40 plus holiday locations.

 

EATING OUT
The study also revealed that Brits eat out 1.5 times on average per week and spend about £53 per meal. We are now seeing the evolution of industry trends, fuelled by the population’s growing appetite for eating out.
Increasingly, all-day eating is becoming the norm. Set meal times are a thing of the past – people want to be able to grab a bite to eat at any time of the day in a casual and informal environment.
Why limit yourself to just on-site customers when you can build a reputation and extend your reach throughout your geographic area. South West Holiday Parks teamed up with an award-winning Devon restaurant business as part of an overhaul of its leisure facilities at Coast View Park. The new ODE&Co restaurant welcomes park guests as well as the general public.
Visitors to the 120-seat venue can enjoy sour dough pizza cooked in a wood-fired oven from an open kitchen and prepared with impeccably sourced ingredients including organic flour and 100% buffalo mozzarella from Laverstock farm in Hampshire.
ODE&Co also takes advantage of the fresh seafood available on its doorstep, serving local catch, crab, lobster and grills. Locally sourced beverages include craft ales from Two Beach Brewing Co, organic and bio dynamic wines, local ciders on draft and soft drinks.
The restaurant has panoramic views of South Devon coast from the newly created inside and outside seating areas. The restaurant will also offer take away and delivery services using electric vehicles.
Catering to a wide range of budgets and tastes can create challenges for operators – particularly when you’re looking after diverse needs and expectations on the same site, from campers in tents to guests in luxury holiday lodges.
It’s an issue they recognise at the award-winning Tyddyn Isaf Camping and Caravan Park in Dulas, Anglesey.
The Anglesey campsite has been owned and operated by the Hunt/Mount family for 45 years. Long before a restaurant was created on site, however, food was still on offer, thanks to a very forward-thinking purchase of a pizza oven.

 

SERVICE WITH A SMILE is always appreciated. Pic. Golden Sands Holiday Park.

 

While guests can enjoy a casual meal in the restaurant, there are also options available for those who want to dine alfresco.
Thinking outside the box and a firm believer in supporting local businesses, Tyddyn Isaf partnered with The Great Orme Brewery to create their own range of four local ales and a craft lager.
Catering surely is a complicated business. Add to those complications the challenge of recruiting and retaining good staff and you will know that making money through on-site catering is not for the faint-hearted.
Hospitality and catering professionals met recently to discuss apprenticeships and their role in reducing the severe people and skills crisis in hospitality and catering. The common issues were recruitment and ensuring a path of continuous professional development.
Food prices have gone up at their fastest rate in nearly 30 years - but there is worse to come, experts have warned.
Soaring food costs and the energy bill crisis drove inflation to 5.4% in the 12 months to December, up from 5.1% the month before, in another blow to struggling families.
The last time inflation was higher was in March 1992, when it was 7.1%. And with gas and electricity costs set to rise further in the spring, analysts predict it will reach that level again.
As one of Britain’s leading family holiday companies Haven own and operate 40 award-winning family holiday parks throughout England, Scotland and Wales. Haven appear to be opting for do-it-yourself solutions, covering their catering bets with options for extreme ends of the food chain.
Holidaymakers heading to Lincolnshire’s coast could have another option for their meals with a number of jobs being advertised at a Burger King in a holiday park.
Numerous jobs are being advertised for roles at a restaurant in Mablethorpe - but the fast food chain is yet to confirm whether it will be being built.

 

ENSURE FIXTURES and furnishing suit your target market and menu offering. Pic. Hubbox

 

HOME GROWN
Haven is also introducing an opportunity for budding chefs to receive on-the-job skills and experience training as part of its new Haven Chef Academy.
This new training academy will provide fundamental learning experience for 200 specially selected trainees who will be inducted into an 18-month development programme with access to world class kitchen facilities, working alongside professional chefs as well as having a personal talent coach and mentor. Once initial training is completed, trainees will be placed at one of Haven’s coastal parks across the UK to embark upon priceless on-the-job training.
“This is a fantastic opportunity for anyone who is eager to get into the food & beverage industry,” said Anne Blyth, Talent Director at Haven. “This carefully curated programme will be hugely beneficial to all those selected, giving applicants the tools they need to begin a fantastic career and get that essential on-the-job training which is very hard to come by these days”.
Successful applicants will start their time at Haven Chef Academy with an initial accelerated eight week learning programme that will provide them with a sound start into the industry with several tailored masterclasses and live demonstrations leading into an on-the-job learning structure. The selected trainees will be lucky enough to be earning whilst learning at one of the best places in the leisure industry – plus they will gain a professional industry recognised apprenticeship qualification through Haven’s training partner Lifetime.

 

TAKE A REGULAR STOCK CHECK of your restaurant offerings to ensure it is suiting your customers. Pic. Cofton Holidays.

 

“Emerging out of several lockdowns where the appetite for jobs have been slim, this is an immense opportunity for those who are struggling to get back into the hospitality industry,” said Joe Hurd, celebrity chef and Lifetime Ambassador. ”These opportunities are hard to find and as no prior experience is needed applications are open to all who are hungry to start their culinary career and gain from the expert tuition on offer.”
WITH millions of British holidaymakers heading for holiday parks in the UK this year, one of the major attractions for most visitors was that the cooking would be done for them. Catering is the vital ingredient of the holiday park business menu.
From high-class restaurants to family-friendly pizza cafes, the choice on offer at many locations is vast. Quality food and good surroundings are key to the restaurant enjoyment factor with staff service and excellent menus par for the course in these competitive times.