gordon & macphail’ s ‘ private collection’ features a truly exceptional and unique range of greatly aged single malts from a mixture of celebrated, little-known and now closed distilleries across scotland.
Personally selected by members of the Urquhart family, owners of Gordon & MacPhail, each release in our ‘Private Collection’ is a unique and exquisite chapter in Scotland’s history of whisky.
This diverse collection of incredible quality reflects the family spirit of Gordon & MacPhail. Enjoy our whiskies responsibly
NOVEMBER 2024
As the festive season approaches, it’s a time of both anticipation and preparation within the hotel industry. Christmas, for many, is the busiest time of the year, and hotels across the globe are no exception as they gear up to provide their guests with unforgettable experiences. In this November issue of Hotel Magazine, we delve into the ways the hospitality sector is preparing to meet the increased demand, while also focusing on the growing movement towards sustainability—a balance that is more important than ever.
Christmas brings with it not just holiday cheer, but also a surge in bookings, events, and unique guest experiences. From opulent decorations and festive menus to family-friendly packages and memorable holiday parties, hotels must ensure every detail is perfect. Our featured articles this month showcase how top establishments are preparing for the season. You’ll discover the trends in seasonal offerings, innovative approaches to Christmas décor, and strategies for managing the logistical challenges of increased guest numbers, all while maintaining impeccable service standards.
But, as hotels deck their halls, there’s an equally pressing need to address sustainability in these operations. With the hospitality sector often coming under scrutiny for its environmental impact, especially during high-traffic periods like Christmas, hotels are increasingly embracing eco-friendly practices to reduce their carbon footprints during this busy time.
In this issue, we’re thrilled to highlight a growing commitment to sustainability in the hospitality sector, focusing on strategies that can make a meaningful difference in the fight against climate change. Leading the way are hotels adopting renewable energy sources, from solar and wind power to energy-efficient designs that minimise waste. These changes aren’t just good for the planet—they’re also a sound investment, cutting long-term operating costs and appealing to the environmentally conscious traveller.
We also explore the innovative approach of carbon footprint labelling, particularly in food services. With guests becoming increasingly eco-aware, hotels are now providing transparency in their dining options, allowing customers to make informed choices that align with their sustainability values. This trend not only enhances the guest experience but also encourages a shift toward lower-emission menus, which benefits both businesses and the environment.
As sustainability continues to evolve from a buzzword to a business imperative, hotels are taking the lead by setting an example in carbon reduction. Along with our special features this month, which offer insights into some of the most successful initiatives, we also have all of our regular features. Essential 5, Venue Profiles, Industry Updates, Hotel Magazine Awards pages and the guest column from UKHospitality are back with a bang!
We hope this issue leaves you inspired by the creative, festive spirit of the season, while also encouraging you to reflect on the steps we can all take to ensure a more sustainable future. Whether you’re seeking tips on preparing for the Christmas rush or looking for ways to green your operations, this edition of Hotel Magazine is here to guide you.
Gwen Lee creditcontrol@cimltd.co.uk Tel: 01795 509 103
MARKETING MANAGER
Lucas Payne lucas@cimltd.co.uk
10 INDUSTRY UPDATE
Providing insights into what’s currently happening within the hotel sector, we share some of the latest news.
13 HOTEL MAGAZINE AWARDS
We reveal further details on the renowned HMAs, taking place next April, including another face from our judging panel as well as some of the brands who are sponsoring the awards.
21 CHRISTMAS
We share an insider look at how to effectively manage the Christmas season, from event planning to staffing and logistics, this piece offers a glimpse of the festive hustle behind the magic.
49 SUSTAINABILITY
Experts are on hand to discuss strategies for cutting emissions, such as renewable energy and carbon footprint labelling in food services.
70 UKHOSPITALITY
As a fantastic source of expert guidance and insight, we are delighted to share another guest column by UK Hospitality’s Kate Nicholls.
76 BUSINESS
In a piece from Lucy Trott, Senior Associate at Stevens & Bolton, we reveal how to keep your head above water in the face of economic uncertainty.
SOCIAL MEDIA MANAGER
Lily Lawson socials@cimltd.co.uk
DESIGN AND PRODUCTION
Grant Waters grant@cimltd.co.uk
James Taylor james@cimltd.co.uk
SALES DIRECTOR
Tom Woollin tom@cimltd.co.uk
CHIEF EXECUTIVE
John Denning
The Licensed Trade Charity Grows Senior Leadership Team With the Appointment of its
First Director of Charity Operations
The Licensed Trade Charity (LTC) has strengthened its senior leadership team with the appointment of Joby Mortimer as its first Director of Charity Operations.
The senior hire – the first under the stewardship of CEO Chris Welham – will bolster both the revenue-generating arm of the LTC, as well as the charitable fundraising capabilities of the 230-year-old charity, which provides an extensive range of support services to workers across the licensed hospitality and drinks industry.
Mortimer, a seasoned industry figure who has held senior roles at Brakes Group and Budweiser Budvar UK, will report directly to Welham and brings a wealth of commercial and industry experience to the role.
Chris Welham, Licensed Trade Charity CEO, said: “This is a linchpin role which is absolutely central to our operations, our service delivery and frankly, as we continue to build on the vital work of the LTC, our future success. I couldn’t think of a better person to be joining us on this journey, as our first Director of Charity Operations.”
In the new role, Mortimer will work with LTC’s existing teams across key functions such as its education division
as well as its investment and property portfolio. Key will be supporting the organisation to deliver on a revenue-growth agenda, with every additional penny raised directed to helping its beneficiaries. Alongside this vital work, the new Director of Charity Operations will oversee the strategy and implementation of the organisation’s charitable services to ensure the LTC is effectively delivering support to the people who need it most.
Bingham Riverhouse in London Joins The Esteemed Ranks of The UK’s Certified B Corporation Hotels
Nestled on the banks of the River Thames in Richmond, Bingham Riverhouse, the boutique hotel with a heart, is proud to announce its new status as a Certified B Corporation, making it a trailblazer in the hospitality industry. This monumental achievement marks Bingham Riverhouse as the first independent hotel in the UK to receive this certification, placing it alongside esteemed collections like The Pig Hotels and Inhabit Hotels.
This accolade is a testament to the vision of Sama Trinder, the wellbeing guru and entrepreneur behind the beloved Bingham Riverhouse. One of the few black femaleowned hotels in the UK, Bingham Riverhouse has been a cherished family-run haven for over 40 years, embodying a commitment to community, sustainability, and soulful living.
Bingham Riverhouse’s practises are rooted in a deep respect for nature and the local community. The hotel combines 15 thoughtfully designed bedrooms; featuring reclaimed furniture, local artisan amenities and eco beds, a sustainable neighbourhood restaurant dedicated to innovative low-waste ingredients, a community Members Club, flexible event spaces and a dedicated wellbeing offering.
Charles Charmantas, General Manager, said: “Having recently joined Bingham Riverhouse this year, it was
immediately clear how important sustainability is to our founder, Sama, and the entire team. Receiving confirmation of our B Corp certification is an incredible moment and a testament to the hard work and dedication put in over the past few years. Earning this certification is not just a milestone; it’s a reflection of our commitment to sustainability, social responsibility, and making a positive impact on our community and the environment. I am incredibly excited for the future and look forward to continuing our efforts to lead by example, ensuring that Bingham Riverhouse remains a leader of responsible business practices’’
HOTEL MAGAZINE AWARDS
A CHANCE TO BE RECOGNISED
The Hotel Magazine Awards are coming to London net April! Be sure to put the 28th in your diary as we gear up to celebrate excellence in the hospitality industry. This prestigious event will highlight the most outstanding hotels, exemplary service, and more across various categories. In case you missed it last month, here we share an thorough look at the event and what you can expect on the big night.
The Details
Where?
Leonardo Royal, Tower Bridge
When?
28th April 2025
What?
A celebration of the incredible hotel sector, shining a light on individuals who are making a difference.
How to attend
Buy your tickets online now at thehotelmagazine.co.uk/ hma/tickets/
How to apply
Apply and nominate online now at thehotelmagazine. co.uk/hma/apply/
Award Categories
The Environment Award
Marketing Innovation Award
Best Spa and Wellness Venue
Food & Beverage Award
Diversity, Equality and Inclusion Award
Unsung Hero
Best Hotel Group
Hotel of the Year
Hotelier of the Year
The highly anticipated Hotel Magazine Awards are fast approaching, with the prestigious event set for April 28th, 2025. This celebration promises to be a standout occasion for hospitality professionals across the globe, recognising excellence and offering a source of inspiration for the industry.
Bringing together some of the most influential figures in hospitality, the Hotel Magazine Awards will highlight achievements within the hotel sector. Hosted by the renowned Global Rum Expert, Ian Burrell, the event will honour hoteliers, managers, staff, and establishments
“This year, nine award categories will shine a spotlight on the hotel industry’s remarkable achievements.”
that have set new standards in service, innovation, and sustainability. From boutique hotels to major chains, a wide range of categories will showcase the diversity of the industry.
This year, nine award categories will shine a spotlight on the hotel industry’s remarkable achievements. These categories include The Environment Award, Marketing Innovation Award, Best Spa and Wellness Venue, Food & Beverage Award, Diversity, Equality and Inclusion Award, Unsung Hero, Best Hotel Group, Hotel of the Year, and Hotelier of the Year.
The evening will attract an esteemed guest list, including key figures and organizations from across the hospitality sector. Among those attending are representatives from Hospitality Action, Expedia Group, EcoScent, Difference Coffee, Institute of Hospitality, Bidfood, VANITY GROUP, Eira Water, LaBottega, Leonardo Royal Hotels, PoB Hotels, Palm PR, Silentnight, Doctor Cocktail, LEMI Group, Monpure, Dola Dira, Tequila Komos, Miele, MEWS, Remy Cointreau, Icebox, The Biskery, The Burnt Chef Project, and Mixology Express.
Beyond the awards, the event promises unparalleled networking opportunities for professionals. Attendees will include hotel owners, general managers, suppliers, and media representatives. The evening will feature a threecourse dinner, a free-flowing cocktail bar with signature drinks crafted by Dr Cocktail, pop-up bars, and an afterparty at a luxurious London venue, creating the perfect atmosphere for guests to connect, share ideas, and form new partnerships—all while celebrating the exceptional achievements in hospitality.
With the Hotel Magazine Awards just around the corner, excitement is building throughout the industry.
For more information and to purchase tickets, visit thehotelmagazine.co.uk/hma/tickets/. Join us in celebrating the pinnacle of excellence in the hotel industry, where every nominee and winner embodies the spirit of hospitality at its finest.
Please note – award entries will remain open until November 29th.
JUDGE’S PROFILE
We’re thrilled to announce that CEO of PoB Hotels, Kalindi Juneja, will be judging the Hotel of the Year Award category at the upcoming HMAs. Ahead of the highly esteemed event, we spoke with Kalindi to find out her feelings on being involved in the event and what she will be looking for in successful nominations.
How are you feeling ahead of the Hotel Magazine Awards judging day?
I am filled with a sense of anticipation and excitement. These awards celebrate the very best in our industry, and it’s therefore an honour to be a part of a process that recognises excellence. I’m looking forward to immersing myself in the stories behind each nominee, it’s a privilege to be in a position where I can help highlight the remarkable work of my peers.
Can you tell us about your approach to evaluating competitors?
When evaluating competitors, my approach will be fair, holistic and detail-oriented. I believe in looking beyond the surface and understanding the essence of what makes each hotel unique. Additionally, I will consider how the hotel contributes to its local community and environment, as these factors are increasingly important in today’s hospitality landscape.
What attracted you to participate as a judge for the Hotel Magazine Awards?
My decision to participate as a judge was driven by my passion for excellence in hospitality and a desire to contribute to the ongoing elevation of industry standards. It’s also an opportunity to learn from other industry leaders, exchange ideas, and gain insights into emerging trends and best practices. I’m particularly interested in how different hotels are navigating the challenges of today’s market while still delivering exceptional service and experiences.
What do you hope to achieve through your role as a judge?
I want to ensure that the most deserving hotels receive recognition for their hard work and dedication. I aim to be fair, impartial, and thorough in my evaluations, bringing a balanced perspective to the table. I also want to contribute to a broader dialogue about the future of our industry, emphasising the importance of sustainability, community engagement, and guest satisfaction.
What qualities do you look for in award nominees?
When assessing award nominees, I look for qualities that set them apart from the rest. Innovation is crucial—whether in design, service, or operational efficiency, I value hotels that aren’t afraid to break the mould and try something new. Consistency in delivering high-quality experiences is another key factor, as it reflects the hotel’s commitment to excellence. Sustainability and community involvement are increasingly important to me as well, as these qualities demonstrate a hotel’s commitment to responsible and ethical practices.
JUDGE’S PROFILE
We’re thrilled to announce that Founder of Anna Sebastian Hospitality and Celebrate Her, Anna Sebastian will be judging our Best Hotel Group category at next year’s Hotel Magazine Awards. In an intimate conversation with Anna, she reveals what she will be looking for in candidates, as well as what attracted her to participate as a judge at the HMAs.
“I will be looking for integrity, a sense of purpose and inclusivity.”
How are you feeling ahead of the Hotel Magazine Awards judging day?
I’m very excited to see all of the entries and learn about what these hotels have been doing in the last year. It is always really inspiring to see new names climbing the ranks and making themselves heard, what activations they have been working on and hearing the success stories.
Can you tell us about your approach to evaluating competitors?
First and foremost, I believe it is about having a clear brief on what we are looking for internally as well as clear criteria – which I know there is. Secondly, I will ask myself ‘is the hotel answering the question?’, Along with this, they will need to provide examples to back up what they are saying; a good mix of data and creativity is always good to see and will go a long way. Understanding what the DNA of the hotel is, is also key in standing out.
What attracted you to participate as a judge for the Hotel Magazine Awards?
I have always loved hotels, there is something really special about them; I believe they are more than just a place to sleep, eat or drink. They play a key part in creating special memories and moments with people.
What do you hope to achieve through your role as a judge?
For me it is about making the industry better for us all. I will aim to highlight and champion people that are doing good things and making a difference for everyone in the hospitality sector.
What qualities do you look for in award nominees?
I will be looking for integrity, a sense of purpose and inclusivity.
COMPANY PROFILE
We are pleased to announce Miele as the sponsor of the Unsung Hero Award at next year’s Hotel Magazine Awards. In this exclusive editorial, we spoke to Samantha Dent, Marketing Manager GB & Ireland at Miele, to find out about the brand’s involvement in the highly anticipated event, and how the sponsored category aligns with the ethos of Miele.
Please introduce your company and what you strive to achieve within the hospitality sector.
Miele stands for first-class quality that builds trust. In a world which is forever changing, one thing has stayed the same for 125 years: our pursuit of ‘Immer Besser’. For 125 years, Miele Professional has been setting standards in hygiene and cleaning, and combines decades of experience with the latest technology in order to guarantee the best possible results in the hospitality sector.
From dishwashers, washing machines and dryers to rotary ironers and steam ironing systems: our machines always perform to perfection, even under the most challenging conditions. Each and every machine combines maximum efficiency with the highest of hygiene standards – however special your business needs are.
Miele Professional provides you with inspiring solutions to meet the many demands of your business. You can rely on our unrivalled support when it comes to all of your reprocessing needs through our tried and tested sustainable solutions. From planning, through to calculation, and up to implementation and maintenance, we ensure that you can fully focus on your daily work, all with total peace of mind.
Tell us the award that you are sponsoring. Miele Professional are proud to sponsor the Unsung Hero Award.
How does this category align with your brand?
We know that the staff within the hospitality sector, the housekeepers, the maintenance team, the bartenders, and waiters are the heart of the business but don’t often get the recognition for the part they play. We believe that it is important to recognise and celebrate them for their contribution to guest experience.
Why was it important for your brand to be involved in the HMAs?
Miele Professional are the sustainable laundry and dish partner for the hotel sector and believe that it is important
“We believe that industry awards are a great opportunity to influence the sector.”
to celebrate the sector and their successes, and most importantly the hard work of the “unsung heroes” of this industry.
How do you see the HMAs shaping the future of the hotel sector?
We believe that industry awards are a great opportunity to influence the sector by celebrating and sharing success. The awards spotlight advancements in technology, efficiencies and sustainable practices that will drive the industry forward.
miele.co.uk thehotelmagazine.co.uk/hma
COMPANY PROFILE
LEMI Group are the proud sponsor of the Best Spa and Wellness Award at next year’s Hotel Magazine Awards. In an exclsuive interview with LEMI Group’s General Manager, Matteo Brusaferri, we find out what it means to the brand to be involved with the esteemed HMAs.
Please introduce your company and what you strive to achieve within the hopitality sector?
For over 35 years LEMI Group has specialised in the design and production of high-quality spa and wellness equipment, including spa beds and beauty chairs. With a focus on improving the hospitality industry, our products are crafted to blend Italian design with innovation, with the aim of supporting hotels in providing exceptional relaxation and wellbeing experiences to their guests. Our commitment is to support hotels in achieving higher standards of guest satisfaction through the quality and excellence of 100% Made in Italy design in every product we offer.
Please tell us the award you are sponsoring and how it aligns with your brand?
We are proud to sponsor the Best Spa and Wellness Award at next year’s Hotel Magazine Awards (HMAs). This category resonates deeply with our brand as it highlights the critical role of exceptional spa services in defining the luxury hospitality standards. LEMI Group’s products are specifically designed to elevate the guest experience through superior comfort and aesthetic excellence, making this award a natural fit for our brand.
Why was it important for your brand to be involved in the HMAs?
Our involvement in the HMAs stems from our dedication to promoting excellence and innovation within the hospitality sector. By supporting these awards, we aim to acknowledge and encourage hotels that are setting new benchmarks in guest experiences, particularly through outstanding spa and wellness services. It’s an opportunity for LEMI Group to align with leaders who share our vision of exceptional service and innovation.
Participating with the HMAs is not just about brand visibility; it’s a commitment to the industry’s growth and excellence. It allows us to contribute to setting the standards that will define the future of hospitality. By recognising and rewarding the efforts of the best in the sector, we help foster an environment of excellence and continuous improvement.
“This category resonates deeply with our brand as it highlights the critical role of exceptional spa services.”
How do you see the HMA’s shaping the future of the hotel sector?
We believe the HMAs play a pivotal role in shaping the future of the hotel sector. These awards not only celebrate high standards but also encourage hotels to innovate and elevate guest experiences continuously. As the industry evolves, the HMAs serve as a platform for showcasing forward-thinking practices and cutting-edge developments in hospitality. In the long run, this will enhance global travel experiences, making them more enjoyable, sustainable, and aligned with the needs of modern travelers. Through our involvement, LEMI Group remains at the forefront of this evolution, championing advancements that integrate wellness into the core of hospitality.
lemispa.com/en/ thehotelmagazine.co.uk/hma
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CHRISTMAS
DECK THE HALLS
As we gear up for the most magical time of the year, we share five luxury hotel Christmas décor trends for 2024.
1
SUSTAINABLE ELEGANCE
Sustainability continues to be a dominant theme in luxury hotel décor, and Christmas 2024 is no exception. Hotels are increasingly prioritising eco-friendly design elements, with an emphasis on natural materials like wood, recycled glass and organic fabrics. Instead of synthetic garlands and ornaments, high-end hotels are opting for fresh pine, eucalyptus and holly wreaths, paired with handcrafted, locally sourced decorations. The goal is to create a luxurious holiday ambiance, without contributing to waste or environmental degradation. We can expect many properties to also incorporate LED lighting and energyefficient designs, minimising electricity use while still creating a warm, festive glow.
3
EXPERIENTIAL CHRISTMAS DÉCOR
Hotels are shifting toward interactive and immersive décor that engages guests on a deeper level. This trend merges holiday design with hospitality experiences, blurring the line between décor and activity. For example, a hotel lobby might feature an elaborately designed gingerbread house that guests can help build or decorate. Others might install interactive light displays where guests can control colours or patterns with their smartphones. Some hotels even offer personalised Christmas tree decorating sessions in guest rooms, where families or couples can choose their own theme and décor for the duration of their stay. This trend allows guests to become part of the décor, creating personalized, memorable holiday experiences.
5
2MONOCHROMATIC MARVELS
Gone are the days of multicoloured, chaotic Christmas themes. In 2024, luxury hotels will embrace sleek, monochromatic designs for a sophisticated, modern holiday atmosphere. The trend of “less is more” manifests in striking colour palettes—think of rich golds, elegant silvers, deep blues, or even moody blacks. These understated, luxurious hues are paired with minimalist, contemporary ornamentation. The result is a high-impact, cohesive look that feels both timeless and on-trend. Monochromatic holiday décor adds an element of refinement and ensures the hotel’s holiday aesthetic complements its overall design.
4
MAXIMALIST GRANDEUR
In contrast to the minimalist trend, 2024 will also see a rise in “maximalist” holiday décor. Luxury hotels are known for going all out during the festive season, and this year they’ll be embracing lavish, over-the-top design. Picture enormous Christmas trees adorned with extravagant ornaments, chandeliers dripping with twinkling lights, and massive wreaths adorned with lavish embellishments. Think grandiose displays of opulence, featuring layers of rich fabrics, velvet ribbons and metallic accents. This trend is particularly prominent in properties aiming to create a sense of awe and wonder, making guests feel as though they’ve stepped into a festive fairytale.
CULTURAL HERITAGE THEMES
Celebrating local traditions and cultural heritage is another notable trend for 2024. Hotels are looking to infuse their Christmas décor with regional influences, whether that means showcasing local craftsmanship, folklore or festive customs. In a Parisian luxury hotel, you might see Christmas decorations inspired by classic French elegance, with vintage ornaments and romantic lighting. In Japan, hotels could feature minimalist, Zen-inspired holiday decorations, incorporating Japanese lanterns and bonsai Christmas trees. This trend not only honours the hotel’s location, but also offers a unique, culturally rich experience for guests.
BEHIND THE SCENES
We offer an insider look at how hotels manage the Christmas season, from event planning to staffing and logistics, in order to offer a glimpse of the festive hustle behind the magic and how to ensure you’re maximising opportunities.
As the festive season approaches, hotels around the world gear up for one of the busiest times of the year. From hosting extravagant events to managing increased bookings and staffing challenges, the Christmas season demands meticulous planning and coordination. This article dives into the behind-the-scenes efforts that go
into creating a magical guest experience, exploring how hotels handle event planning, logistics, and staffing to not only meet guest expectations but also maximise revenue opportunities during this critical period.
General Manager at Down Hall Hotel, Linden Beattie, revealed that his team starts planning for the Christmas season the first week of the year. He said, “It’s a great time
to review what worked well and what you’d like to change whilst it’s still fresh in the mind and also to discuss any new ideas you have that can be introduced to the calendar.”
In order to effectively handle the holiday crowd within hotels, training is essential and Linden sees the importance of utmost preparation. At Down Hall, they like to bring all the team together and have a full session on the customer journey from arrival to departure, ensuring everyone knows their roles and responsibilities and are able to support their colleagues across the hotel should a department need any additional support throughout the festive period.
Linden said, “Christmas is a time where our guests like to enjoy a tipple, so we ensure our team are given specific training around liquor licensing, talking to guests, and are trained in how to take time out for themselves if they feel they need it.”
It’s natural to see an influx of bookings during the holiday period, but how you manage this reflects directly on your venue and its staff. For Linden, he admitted that it’s about how he and the team can best utilise the space they have without compromising the guest experience. “We utilise our core team to support with festive bookings and look at who has capacity to support; for instance, our wedding teams are generally delivering far less weddings in December than in the summer months, so they provide support with booking and reservations. Some team members are keen to gain some additional hours and
support this approach, and at times we offer temporary contracts to ensure we alleviate unnecessary pressure on our existing team.”
At Boringdon Hall, Laura Cameron, Managing Director, praised the reservations team for their organisation in staying on top of the increased level of reservations around Christmas. Laura said, “They are kept up to date with regular training sessions so that they’re well equipped ahead of the busy period.
“Knowing the festive packages helps when the team are dealing with customers, so they keep a good line of communication with the sales and marketing team during the lead up to Christmas.”
In terms of unique strategies that have worked at Down Hall in being prepared for the busy Christmas period, Linden recognises that it’s important to remember it’s Christmas for the team as well and fun along the way is important. “We celebrate with our team and ensure they have some down time themselves. We always put on festive lunches and Christmas parties for our team; it only seems fair that they have a chance to celebrate also and this helps to keep them motivated.”
Christmas travel is usually leisure based and CEO at Guestline, Andrew McGregor, explained that this can mean a lot of special guest requests in hotels. With Guestline’s AI-powered GuestStay guest portal, requests are automatically added to the PMS and split into single tasks to support efficient operations.
CHRISTMAS
Andrew sees the significance in managing costs to maintain profitability, and working with solutions such as Procure Wizard or Rotaready, meaning that hoteliers can optimise the management of purchase orders and be more effective in planning staffing and recording time and attendance to prevent under- or overpayment of staff during the busy season.
Technology as a whole helps venues enhance the guest experience during the holiday season, but Andrew sees that before anything, a well-trained team is essential for operational efficiency and customer satisfaction. “On boarding seasonal staff needs to be streamlined to ensure they hit the ground running and don’t compromise on service standards. With guests now more technologically capable providing portals like GuestStay to manage their stay takes huge pressures off the team.
“Enhancing guest satisfaction and experiences is key to return business, with a CRM hotels can personalise marketing and guest communications by segmenting their audiences with relevant offers to drive additional ancillary revenue.”
Journey’s online gift voucher platform is the UK’s leading solution for selling hotel experiences as gifts. Head of Product Performance at Journey, Camille Patricot, explained that it ensures seamless online voucher sales, “as our hosting is auto-scaled to manage high traffic during peak times, such as Christmas.”
Journey’s ecommerce platform also allows guests to check live availability and book rooms, dining, and spa
services online 24/7, reducing the workload on the front desk and reducing call volumes by up to 26%, leaving hoteliers to focus on delivering exceptional festive guest experiences.
Camille said, “With our bespoke digital marketing services we help hoteliers promote key Christmas events like parties and dining events. By showcasing rich content on the hotel website, these offerings can be more effectively marketed and booked online.”
Technology can enhance the guest experience by offering seamless, hassle-free guest interactions such as mobile-friendly websites, an easy booking process and personalised experiences. Camille recognises that the festive season is a crucial time for spa operators and said, “Offering online retail promotions and festive gift sets can enhance the spa guest experience while boosting Christmas retail revenue.”
Along with online retailing, investing in a platform that can integrate with existing property management systems (PMS) to streamline holiday bookings is another essential for the Christmas period, with Camille describing the investment as “crucial.”
Journey Ecommerce integrates seamlessly with leading PMS solutions like Opera Cloud, providing hoteliers with a centralised hub for managing bookings, guest profiles, and availability. This deep integration eliminates the need for manual data entry, improving efficiency and accuracy. With real-time synchronisation, hoteliers can offer guests a smoother booking experience and spend less time on
administrative tasks, allowing their team to focus on delivering exceptional experiences
Direct bookings offer huge revenue opportunities for hotels while also facilitating the direct relationship with the guest. Chris Egan, Chief Product Officer, Cendyn, revealed, “With 90%* of hotel searches conducted on Google, it’s important to ensure the property has the right visibility across the digital landscape to unlock revenue potential in the lead up to the holiday season.”
As a brand, Cendyn utilises AI in their Revenue Growth Package to prominently rank hotels through metasearch and paid search strategies, employing competitive pricing that resonates with the target audience to drive demand. Coupled with Cendyn CRM, hoteliers can personalise marketing campaigns, offering bespoke experiences by segmenting email and messaging campaigns to previous guests.
“Hotel marketers can get hyper-focused and creative with different audience groups in their database to drive clicks and ultimately bookings,” added Chris.
Adorned with beautiful decorations designed by Paula Rooney, the Four Seasons Hotel at Tower Bridge’s Private Club features natural elements and traditional Christmas baubles, creating an inviting atmosphere that evokes nostalgia and sophistication. Club Supervisor at Four Seasons Hotel at Tower Bridge, Mattia Leonardi, admitted that getting the festive period right is really important for them as she said, “Delivering memorable experiences relies on seamless and well-executed service, which is essential
for our festive activations. Our dedicated team, many of whom have been part of the Four Seasons family for years, are expertly prepared to handle the Christmas rush by focusing on what works best— providing five-star service.”
At Boringdon Hall, in order to handle the rush during the festive period, Laura said, “Streamlining our operations and making sure communication within the team is good are ways in which we cope with the added pressure.”
Laura continued, “The wider group which Boringdon Hall Hotel is a part of uses fun staff incentives to help keep morale high, year-round and during busier periods. Injecting a bit of fun into the working day and giving the team a chance to win prizes works really well. These incentives also help show our appreciation to the people who without we wouldn’t be able to host our wonderful guests.”
The holiday season presents unique challenges and opportunities for hotels, requiring careful planning, staff coordination, and the use of technology to enhance the guest experience. Hotels like Down Hall and Boringdon Hall demonstrate the importance of preparation, staff training, and fostering a positive work environment to manage the festive rush. Technology solutions like AI-powered platforms and seamless booking systems further support operational efficiency and guest satisfaction. Ultimately, a well-executed approach ensures memorable experiences for guests while maximising revenue during this critical period.
FESTIVE WARMERS
Allow us to introduce Whittard of Chelsea’s 2024 Christmas Collection, perfect for in-room or for festive retailing!
With over 135 years of crafting festive delights, Whittard of Chelsea knows how to add the finishing touches to Christmas. This year, is a treasure trove of indulgence, offering everything from luxurious hampers to world-class teas, rich hot chocolates, and bespoke coffee blends—perfect for filling your home with familiar warmth and festive spirit.
Whether you’re guests are tea lovers, coffee connoisseurs, or simply looking to treat themselves, Whittard’s festive selection has something for everyone. Explore nostalgic seasonal flavours, with gifts ranging from thoughtful stocking fillers under £10 to indulgent bundles of their best-loved blends that last all winter long.
Not just for gifting, Whittard’s rich hot chocolates and warming brews are perfect for enjoying during the Christmas season. Guests can a cup of joy while enjoying their hotel room or curl up with a spicy brew to watch a Christmas film —because everyone deserves a little festive warmth.
Step into the magic of Christmas with Whittard of Chelsea. Since 1886, we’ve crafted the finest teas, coffees,
and hot chocolates—perfect for gifting or indulging this season. Visit The Home of Great Taste in-store or online today.
Product Spotlight
Hot Chocolate Stacking Tin, £19.95
This trio of hot chocolates makes a great gift for others, or for keeping in the cupboard as a warm treat to tackle the cold winter months! In the tins, you’ll find decadent Salted Caramel Hot Chocolate, buttery White Hot Chocolate, and best-selling Luxury Hot Chocolate. Who wouldn’t want to find this under the Christmas tree?
Christmas Coffee Clip Top Tin, Christmas Tea Clip Top Tin, Luxury Hot Chocolate Clip Top Tin, £12.95 each
Discover a present bursting with rich, decadent flavours, delivering a truly amazing taste with every sip. Conveniently packaged in handy, travel-friendly tins, there’s a medley of festive flavours in tea, coffee, and hot chocolate to choose from.
www.whittard.co.uk
KELLANOVA
TOP PICKS
The team at Kellanova highlight the best-selling cereals, bar snacks, and grab-and-go options for your hotel.
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TOP SELLING CEREAL PORTIONS FOR HOTEL BREAKFAST BUFFETS
Cereal is a breakfast staple, and Kellogg’s top portion packs — Corn Flakes, Crunchy Nut, Coco Pops and Fruit N Fibre—continue to dominate hotel buffet selections.1 Coco Pops, the No.1 kids’ cereal brand in the UK, boasts over £44 million in sales and is enjoyed by over 4 million households annually.2 For health-conscious guests, Special K remains a popular choice, while Crunchy Nut and Frosties provide a delightful mix of indulgence and nostalgia. Hotels can streamline breakfast service by using Kellogg’s bag packs, with popular options like Special K and Crunchy Nut3. These packs help reduce waste, maintain consistent stock levels, and ensure a hassle-free experience for both guests and staff.
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CHEEZ-IT: A
SAVOURY
SNACK FOR BAR OCCASIONS
Cheez-It bring an irresistible cheesy flavour and crunchy texture, making them a perfect snack for hotel bars. Made with 100% real cheese, they deliver a satisfying, authentic taste experience. Recently launched in the UK, Cheez-It standout for their bold flavour and iconic square shape. Their bite-sized form makes them ideal for pairing with drinks and sharing among guests. With 82% of UK snack purchases made on impulse6, stocking CheezIt alongside other options ensures a diverse selection for casual bar settings, offering guests a satisfying snack throughout their stay.
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PRINGLES: THE IDEAL BAR SNACK
Pringles are a classic bar snack, loved for their stackable design and bold flavours. Growing at +28% YoY and outperforming total crisps, Pringles is even more popular within pubs, growing almost 6x faster than the category4. The top three flavours—Sour Cream & Onion, Original, and Salt & Vinegar—are recommended snacking SKUs for hotels and accommodation5. These crowd-pleasing flavours pair perfectly with a wide variety of beverages. Their resealable cans offer convenience for guests and staff, ensuring freshness while minimising mess. Stocking these best-selling flavours at the hotel bar elevates the guest experience, by offering a satisfying snack option which complements drinks.
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NUTRI-GRAIN: THE PERFECT BREAKFAST GRAB-AND-GO
For guests on the move, Nutri-Grain bars offer an affordable, convenient, and wholesome breakfast solution. Available in flavours like Strawberry, Blueberry, and Apple, these bars contain no artificial colours or flavours and are rich in vitamin B and iron, making them an ideal grab-and-go option for busy mornings7. Hotels catering to early-departure guests can easily stock Nutri-Grain bars at breakfast stations or reception areas, ensuring guests have access to a quick, nutritious start to their day.
RICE KRISPIES SQUARES: SWEET TREATS FOR QUICK FIXES
For a sweet, nostalgic treat, Rice Krispies Squares are a fantastic addition to any hotel’s snack offering. Their light, crispy texture and marshmallowy flavour make them a perfect option for guests seeking a quick sweet fix. Their portable size and individual packaging make them ideal for vending machines or hotel bars. By offering Rice Krispies Squares, hotels can provide a versatile, nostalgic snack option that appeals to both children and adults alike.
Kellogg’s: A Global Giant Delivering Performance and Scale.
In hospitality, few brands resonate like Kellanova. With over 100 years of heritage, the company has evolved from a breakfast cereal manufacturer to a global leader in the snacks and cereals market. This editorial highlights Kellanova’s strategic vision and performance, particularly in the hotel sector, where consumer expectations focus on convenience, quality, and memorable guest experiences.
A Century of Heritage and Innovation
Founded in 1906 by William K. Kellogg, the company initially promoted a plant-based diet, becoming synonymous with breakfast cereals in the UK. Over time, Kellanova diversified its offerings, now delivering all-day snacking solutions through salty snacks and cereal bars. In 2012, Kellanova expanded its portfolio by acquiring Pringles, a move that solidified its position in the global snack market. The company’s corporate name changed
in 2023 to Kellanova, and they embarked on a journey to achieve the vision of becoming the world’s best performing snacks-led powerhouse. Following this, the launch of Cheez-It in 2024 also marks another strategic innovation. Cheez-It offers a bold, cheesy flavour and crunchy texture; and with 82% of UK snacks bought on impulse, they’re perfect for pairing and sharing1 - ideal for hotel bars.
Scale and Expertise
Kellanova’s scale is key to its success, with over £1 billion in UK sales in 2022. Operating in multiple regions with five manufacturing sites, this operational scale ensures dependable supply chains, crucial for the hotel industry, where consistency and reliability are vital.
Performance in the Hotel Sector
There are an estimated 9.45 million snacking occasions and 40.5 million cereal-eating occasions annually in UK
hotels, highlighting opportunities for increased sales within in-room dining and breakfast buffets. With its diverse portfolio and flexible formats—including single-serve portions, grab-and-go options, and larger bag packs— Kellogg’s cereal is well-positioned to cater to a wide range of consumer needs, making it a valuable partner for the hospitality sector.
Innovating for Modern Consumer Needs
The hospitality industry is evolving, and we know that consumers are drawn to convenience, indulgence or nostalgia. During times of economic hardship, consumers tend to seek more immediate and affordable moments of indulgence2. Hotels can capitalise on these trends to enhance their guest experience. Crunchy Nut and Frosties provide a delightful mix of indulgence and nostalgia while, for health-conscious guests, Special K remains a popular choice.
With multiple format options, hoteliers can streamline breakfast service with Kellogg’s bag packs for popular choices like Crunchy Nut3. Alternatively, Kellogg’s offer single serve portion packs in all cereal brands to elevate front of house (FOH) presence.
Aligning with Operators’ Needs: Kellanova as a Front-of-House Brand
Kellogg’s cereal has a significant presence in the Foodservice industry, they are an ideal front of house brand that complements the evolving expectations of hotel operators and guests alike.
According to industry insights, FOH brands play a pivotal role in enhancing the guest experience whilst influencing satisfaction and loyalty4. The familiarity of brands like Kellanova provides a sense of comfort, particularly in spaces such as breakfast buffets, vending machines, and in-room snacks. Hotels should capitalise on the notion that consumers typically choose household favourite brands they recognise; especially as rising consumer confidence drives increased travel and accommodation5.
Understanding the pressures hotel operators face and the need to appeal to guests seeking affordable
indulgences, the Kellanova snacking portfolio creates an opportunity to boost hotelier’s snack revenues without overburdening their operational budgets.
Kellanova’s Commitment to ESG Practices
Beyond financial performance, Kellanova has a longstanding commitment to social responsibility which includes supporting breakfast clubs for children in the UK for over 25 years. In 2019, the company introduced NaviLens on its cereal packaging to support the visually impaired - a step towards making its products more inclusive and aligning to operators’ expectations of brands today.
Looking Forward: The Future of Kellanova in Hospitality
Kellanova’s scale, innovation, and quality position the company as a valuable partner for hotels, helping operators unlock the full potential of both snacking and breakfast occasions.
By aligning with Kellanova, hotels can meet growing consumer demands for convenience and quality while tapping into the brand’s expertise and reliability.
In this exclusive interview, we sit down with Phil Murphy, Managing Director of Hoar Cross Hall, to explore the evolution of this historic estate into a premier luxury wellness retreat. With the launch of a new £3 million Spa Terrace earlier this year, the venue continues to set itself apart, offering an unmatched combination of historical elegance and modern spa experiences – we share the details.
Can you give us a brief history of Hoar Cross Hall and its transformation into a luxury wellness retreat?
Hoar Cross Hall was built in 1871 as a grand Victorian manor for Sir Hugo Meynell-Ingram and his wife. Over the years, it has undergone several transformations while meticulously preserving its architectural charm. In the 1980s, it became a hotel, with its most recent evolution focusing on its development into a wellness retreat, and the latest addition to the ever-expanding Spa resort being a £3 million Spa Terrace, launching in Summer 2024. Today, Hoar Cross Hall combines its rich historical elements with modern wellness facilities, offering guests a peaceful and restorative escape.
How does Hoar Cross Hall differentiate itself from other luxury spa hotels in the UK?
Hoar Cross Hall stands out as a destination of choice for guests thanks to its blend of exceptional service and
extensive wellness facilities. The award-winning spa and one of the largest in Europe, includes a Nordic Heat and Ice Suite, Aqua Massage Centre, Saltwater Pool and a new £3 million Spa Terrace. Guests can indulge in everything from Thermal Suites and Hydrotherapy Pools to holistic wellness offerings, such as sound healing sessions, sleep sessions and Aufguss sauna rituals. What truly sets Hoar Cross Hall apart is the warm, personable service that makes guests feel like they are part of a family, creating an atmosphere that brings them back time and time again. Additionally, we continually stay up-to-date with trends, striving for improvements to provide guests with an exceptional experience.
Can you walk us through the recent refurbishment of your spa facilities? What were the key objectives of this project?
The recent £3 million refurbishment at Hoar Cross Hall introduced the outdoor Spa Terrace, enhancing our Spa
facilities by an additional 2,000 sqm. The introduction of the new outdoor space has perfectly rounded our offering, enhancing guest experience and continuing our wellness development. Unvelied in July 2024, the terrace features a three-pool deck with heated Spa Pools at 38°C and Cold Water Therapy tubs made from aged whiskey barrels. The rustic, outdoor stone-heated sauna overlooks the pools, aiding in blood circulation and muscle relaxation.
Guests can unwind in the Relax Room with eight adjustable beds and serene lighting or enjoy the Lounge and Bar area with Firepits. This new addition complements our existing Spa facilities, offering an unparalleled luxury experience that harnesses the elements of earth, water, fire, and air.
What key features or services make Hoar Cross Hall a destination of choice for visitors?
Hoar Cross Hall sets itself apart from other luxury spa hotels in the UK by offering a unique blend of historic charm and modern elegance. Situated within 185 acres of picturesque Staffordshire countryside, the hall boasts a striking combination of period architecture and stateof-the-art Spa facilities. With so much space, guests can discover an array of outdoor pursuits such as Archery, Tennis, Woodland walks, our driving range and even axethrowing (new in 2024). We truly believe that true wellness begins in nature.
How does the venue blend its rich heritage with modern luxury and comfort?
As a Grade II listed building, its historic charm is showcased through grand architecture, stately rooms, and original period features, including intricate woodwork and antique furnishings. The Ballroom is adorned with listed William Morris wallpaper, adding a touch of classic elegance, and our Library features the iconic mirror that inspired Lewis Carrolls Through the looking glass.
Complementing this rich history, Hoar Cross Hall offers a range of modern amenities, including an expansive modern Spa, a Wellness Suite with Peloton bikes, and 104 chic, thoughtfully designed bedrooms. This seamless integration
of traditional and contemporary design elements creates an atmosphere of refined comfort, allowing guests to immerse themselves in the venue’s heritage while experiencing the height of modern luxury.
How important is sustainability at Hoar Cross Hall, and what measures are in place to support this?
Sustainability is central to Hoar Cross Hall, recently recognised by the Good Spa Guide as the “Best Spa for Sustainability.”
A significant step forward is the investment in a 1MW biomass boiler, which reduces the Hall’s carbon emissions by 55%. This £1.5 million installation saves over 1,000 tonnes of CO2 annually. We source woodchip locally, promoting responsible woodland management, waste reduction, and biodiversity.
In addition, Hoar Cross Hall partners with Sustainable brands like ELEMIS, a B-Corp certified company, and VOYA, known for its eco-conscious packaging and organic ingredients. The Spa also encourages guests to bring their flip-flops to minimise single-use products.
Water conservation and chemical reduction are priorities. The Hall have installed water-efficient showerheads and monitors usage with weekly readings. For cleaning, Hoar Cross Hall uses a Purozo’s Tersano Ozonated Water System, which is environmentally safe, releasing only water and oxygen as by-products.
Finally, food is sourced locally, working with suppliers like Paul Schum Butchers and using honey produced by the Hall’s resident bees, minimising food mileage and supporting sustainable practices.
What new features or upgrades have been introduced as part of the refurbishment?
We now boast three balmy spa pools, heated to 38°C, cold water therapy, 10 spacious cabanas, juniper log sauna (dry stone heated and naturally scented), relax room with 8 adjustable relaxation beds, bar and lounge area and fire pits with relaxed seating.
BOTANICAL MAGIC
We sat down with Chloë Luxton, Founder of Bramley, a brand known for its natural and sustainable bath, body, and skincare products. Chloë explains Bramley’s mission to harness the power of nature, crafting beautifully fragranced products designed to help guests pause and unwind.
Can you share the story behind Bramley?
In 2009, my husband and I took on the Beckford Arms – a beautiful country pub with bedrooms in Wiltshire. But, when searching for bath and body products to enhance the experience of guest staying in the rooms, I struggled to find anything that were made without synthetic ingredients or single use plastic.
So, I developed my own - blending the finest essential oils, our unique apple ingredient and natural botanicals to make beautifully fragranced products, that captured the essence of the nature that surrounded us. They were designed to be refilled into bottles that felt generous to guests, to prevent the wastage of miniature plastic bottles.
The first few guests loved the products so much that they wanted to buy them for their own bathrooms, and so the business has grown from there.
What is the brand’s overarching mission?
At Bramley, we believe in the power of nature. Everyone leads such busy lives these days, our mission is to help give your guests memorable moments where they can pause and unwind with a little botanical magic.
From the restorative effects of pure essentials oils to the potency of botanical actives; our expert plantsmiths harness the very best of nature. We craft natural, effective and wonderfully fragranced products, for guests to
discover in beautiful places. We aim to do all of this in a way that is as kind to nature as it is to skin.
What different types of products do you offer?
The range has grown beyond bath and body products over the last fifteen years. We now offer natural room fragrances, sustainable dry amenities and our Little B children’s collection - gently formulated for delicate, young skin. There is even our Digby dog range for guests of the four-legged variety. Last year we launched our all-natural skincare collection for spas and treatment rooms, all inspired by the beauty and therapeutic properties of plants.
We constantly innovate to meet the needs of our customers but have never changed our approach to formulating products - blending only natural ingredients, meaning our products are vegan and skin-kind. We’re proud that they are still produced here in the South West.
What makes Bramley particularly suited for the hotel market?
Because Bramley was originally developed specifically for hospitality, our team fully understand the unique industry challenges. We create products that not only look beautiful but are practical and work in a hotel environment, offering both style and substance to elevate your customer experience. Our focus has always been on creating lasting memories of a guest’s stay, which is reflected in the beautiful design and fragrance of our products.
We are a dedicated, personable team and work closely with our partners to develop an offering best suited to each business rather than a one size fits all approach.
How does Bramley’s sustainable ethos appeal to eco-conscious hotels?
Nature has always been at the forefront of our minds and we aim to leave as little impact on the natural world as we possibly can. We know how important that is for many of our hotel partners too.
All of our packaging has been carefully considered to ensure that it not only looks beautiful but is 100% recyclable – whether glass or biopolymer plastic (manufactured from sugarcane rather than fossil fuels). We are proud to have pioneered the introduction of refillable products into the hospitality industry and offer refill options across all of our skin and body care products.
Our products are free from harmful ingredients - we never use synthetic colours, fragrances, parabens, petrochemicals, silicones or sulphates. All of the ingredients in our formulations are naturally derived, biodegradable and marine-life friendly.
We are long-standing supporters of Plantlife, a charity that works to protect and restore wild plants and connect people with nature. We are near the end of our B-Corp journey and are actively moving towards achieving carbonneutral status too. bramleyforbusiness.com
THE PERFECT FIT
The rise of ready-to-drink cocktails and why they are a perfect fit for weddings and events, as told by Mixology Express.
In the fast-paced world of event planning, convenience is key, but quality should not be compromised. Ready-to-drink (RTD) cocktails have emerged as a sophisticated solution for weddings and events, offering both convenience and craftsmanship without the stress of traditional bar setups. From their ease of service to their cost-effectiveness, RTD cocktails are becoming the preferred choice for modern celebrations.
Convenience and Consistency
Weddings and events are complex, with every detail meticulously planned. Our Tommy’s Fizz RTD cocktails streamline the drink service by eliminating the need for on-site bartenders to mix individual drinks. Pre-mixed and ready to serve straight from the bottle or tap (Keg set up), they offer a hassle-free solution. Event planners no longer need to worry about long waits at the bar or inconsistencies in the quality of each cocktail. Guests can enjoy perfectly balanced drinks from the first sip to the last.
Affordable Elegance
Alcohol can be one of the largest expenses for any event, and hiring bartenders to craft custom cocktails adds to the cost. Our cocktails provide a cost-effective alternative without sacrificing quality. They are produced with premium ingredients, but the per-drink is often more economical than a full cocktail bar service. This allows couples and event organisers to serve premium beverages without exceeding their budget.
Additionally, our cocktails help limit or avoid waste. No more worrying about purchasing and storing multiple types of liquor or mixers. Event hosts can offer a variety of drinks without the need to stock an extensive bar, cutting down on both cost and excess.
Customisation and Branding
Our cocktails can also be customised to reflect the theme or personality of the event. We offer options for bespoke labelling and even personalised flavour selections. This allows clients to create a signature drink with a unique touch while maintaining the convenience of a pre-made product.
Sustainability
Sustainability is a growing priority for many couples and event planners. Tommy’s Fizz cocktails are packaged
in recyclable bottles or Kegs to offer an eco-friendly alternative to traditional bars. Without the need for endless glassware, plastic mixers, or single-use garnishes, they significantly reduce waste.
A Modern Solution
Ready-to-serve cocktails provide an elegant, efficient solution for weddings and events, blending convenience with style. As their popularity grows, they are becoming a go-to option for anyone looking to simplify the logistics of drink service while still delivering a top-tier experience for guests.
CAPITALISE ON CHRISTMAS
How to use Christmas travel trends for your hotel marketing, as told by the team at Clockwork Marketing.
For the majority of people Christmas is all about spending quality time with our friends and family close to home. According to a Statista report in 2023, 66% of people said they would spend time at home, with only 7% travelling over the Christmas period.
But the UK remains a popular inbound Christmas destination with overseas tourists each year. London remains the top city to visit with inbound travellers and domestic tourists alike, growing 11% in popularity from 2022 to 2023 (TechReport).
More than 50% of Christmas travellers stay in London for 10 days or more, attracted by the stunning Christmas light displays of Regent’s Street and festivities of Covent Garden. But other cities such as Edinburgh, Manchester and Brighton are also popular destinations during the Christmas holidays.
Black Friday & Gift Voucher Revenue Opportunities
Before Christmas, Black Friday really kick starts Christmas travel marketing opportunities for hotels across the UK. Promotions increasingly start at the beginning of November running across the month, and not just from Black Friday 29th November to Cyber Monday 2nd December.
It’s the most popular time of year for selling gift vouchers as people scramble to buy their loved ones experiences to remember. Gift vouchers are a valuable revenue stream for hotels during the Winter months, with up to 25% of gift vouchers never even redeemed.
Available online, gift vouchers offer a quick and easy way to shop for a Christmas present that provides an experience to remember, over things people don’t need or actually want.
For hotels, they are also a fantastic tool for driving low season occupancy, for example, where any stay promotion offered during the Black Friday shopping period is for rooms in January only.
While January is traditionally a tough month, better to sell rooms at a discount at this time of year, than leave them empty. Limited availability gift vouchers are perfect for this type of promotion.
During Black Friday, Afternoon Tea, weekend short breaks and spa days are some of the most popular gift vouchers. For example, Afternoon Teas are priced around £55 on average, so any gift voucher deal needs to be a worthwhile reduction on this.
The best day for gift voucher sales varies and can change with the seasons. Traditionally Sunday has been the best time for travel purchases but gift vouchers now sell best on a Saturday.
There are a number of gift voucher technology providers that enable hotels to bolt on a gift voucher shop to your website. Check their terms before engaging though, to ensure your hotel gains any gift voucher revenue generated immediately, rather than in a month’s time.
Christmas Travel Trends
At a time of year when the majority of people want to spend quality time together, travellers are seeking out meaningful connections at Christmas.
This may be through using technology as an enabler to stay in touch wherever they are in the World or combining remote working with travel as a “bleisure” break. While others may travel further afield for off-the-path adventures or connect with local communities, artisans and traditions here in the UK.
The connection with artisan makers and local communities follows many people being more eco-
conscious in their Christmas present purchasing decisions and travel choices.
Visiting Christmas markets to buy from artisans selling local and handmade products is a popular festive pastime across UK cities like Bath, to towns like Totnes.
Building promotional marketing packages to highlight your hotel’s connectivity for remote working at Christmas, green credentials, local traditions and makers’ markets will tap into peoples Chrismas travel needs and wants.
Other marketing promotions to help boost occupancy over Christmas might include:
• Festive Family Packages: Create family-centric Christmas packages, offering activities like ice skating or storytelling with Santa, appealing to multigenerational travellers.
• Luxury Christmas Escapes: Offer luxury experiences like fine dining, spa treatments, and holiday-themed suites for travellers seeking premium experiences.
• Budget-Friendly Breaks: Cater to budget-conscious guests with affordable stays, including bed and breakfast offers or midweek discounts.
• Eco-Friendly Christmas Retreats: Promote sustainable stays, such as eco-lodges or green-certified hotels, as ecoconscious travel continues to grow.
• Festive Pet-Friendly Stays: Increasingly, guests are travelling with pets during Christmas. Pet-inclusive packages with festive pet treats or outdoor adventures will be a big draw.
• Remote Work & Travel: With flexible work policies, combine remote working options with holiday packages, creating “workation” opportunities.
If you need help in the run up to Christmas and during the winter months boosting your occupancy or want to boost your revenue selling gift vouchers online, contact Clockwork Marketing on 01803 872999 or visit www.clock-work.co.uk
FROM SEED TO CUP
We caught up with Natalia Garcia, Managing director at Tambia to find out about their speciality coffee offering from their farms in Colombia and what makes their range unique.
How did Tambia Coffee get its start?
Tambia was born from a desire to spotlight the true heroes of coffee—our farmers and producers. While a coffee plant takes 3-4 years to grow, much of the recognition often goes to the roasters, despite roasting taking just 10-15 minutes of the process, and, of course, experts in flavour profiling. At Tambia, we believe the real story begins at the farm, where every bean is carefully nurtured from seed to harvest. Our goal is to share and celebrate the incredible work of the people behind the coffee, ensuring that those who grow it receive the recognition they deserve.
What makes Tambia Coffee unique?
At Tambia, we are farmers first. We grow our coffee from seed to harvest, and now we bring it directly to consumers in the UK. Unlike other brands that source and roast, we own every step of the process. From planting the coffee seed to hand-harvesting the cherries 3-4 years later, we
oversee and control the entire journey. Our approach is unique because we don’t just roast coffee—we nurture it. Our beans take years to grow, and every step is managed with care, ensuring the best quality. Then, in the UK, we partner with Skylark to roast our beans to perfection, allowing the distinct flavours to develop. This hands-on, holistic approach means that every cup of Tambia coffee tells a story from our farms to the end-user’s cup.
Can you tell us more about your sustainability practices?
Sustainability is central to what we do. Our coffee is Rainforest Alliance certified, ensuring that our farming practices meet rigorous environmental and social standards. Additionally, our packaging is compostable, and through our Oro Molido Foundation, we support local communities in Colombia by providing education and health programmes.
How does the Oro Molido Foundation support local communities?
The Oro Molido Foundation, established in 2015, focuses on supporting communities in Colombia through education, healthcare, and infrastructure development. One of our key initiatives is building a cultural and educational centre in Sierra Nevada, providing students with access to learning about the coffee industry. We also sponsor music programmes and health outreach in remote areas.
How does Tambia Coffee ensure quality in its products?
At Tambia, quality is everything. By owning the entire supply chain, we guarantee that our coffee beans are optimally handled from farm to cup. Our process combines traditional farming methods with scientific advancements, ensuring that every bean reaches its full potential. Plus, each step is overseen by specialists, from hand-picking the cherries to roasting the beans locally in the UK.
Why is it important for hotels to offer premium-quality coffee?
Offering high-quality coffee enhances the overall guest experience. Coffee is often a memorable part of a hotel stay, whether it’s enjoyed first thing in the morning or as a relaxing afternoon treat. Serving premium, sustainably sourced coffee, like Tambia, allows hotels to elevate this experience, leaving guests with a positive, lasting impression that reflects the care and attention to detail throughout their stay.
How does offering premium coffee impact guest satisfaction?
Today’s consumers are more discerning than ever, and many appreciate knowing that the coffee they are drinking is not only of superior quality but also ethically sourced. When a hotel serves premium coffee like Tambia, which is Rainforest Alliance certified and fully traceable, it shows a commitment to sustainability and transparency. This can resonate deeply with guests, enhancing their satisfaction and loyalty to the hotel brand.
Why is traceability important when selecting coffee for hotels?
Traceability gives customers confidence in the product they are consuming. Guests and consumers increasingly want to know where their coffee comes from, how it’s grown, and who benefits from their purchase. Tambia Coffee is fully traceable, from the beans we grow on our family-owned farms in Colombia to the cup served at your hotel. This transparency offers reassurance to guests, allowing them to enjoy their coffee knowing it is produced sustainably and ethically.
How can hotels benefit from offering premium, traceable coffee to guests?
Offering premium coffee like Tambia can become a key selling point for hotels. Guests are willing to pay more for an exceptional coffee experience, and knowing the coffee is ethically sourced and traceable adds value. This creates an upselling opportunity—whether through in-room service, at the hotel café, or retail options where guests can take a piece of the experience home. By featuring a high-quality, traceable coffee, hotels can enhance their brand’s image and offer an upscale guest experience.
How do you approach choosing the right coffee for different occasions, and what are some of your go-to favourites?
My dream is to walk into a hotel and see a coffee menu that celebrates the diversity of this incredible beverage, just like you would with tea or fine wines. Coffee is so much more than a flat white or espresso. Different varietals, origins, and processes shape each cup’s unique taste. For instance, my everyday choice is a medium roast Castillo—a coffee with a fuller body that gives me the richness I love. But, when I want something special, I turn to Pink Bourbon, often called the “Champagne of coffee.” It’s more delicate and elegant, with notes that can sometimes resemble tea, perfect for a refined, luxurious moment.
tambiacoffee.com
RECRUIT WITH EASE
In this interview with the Founders of Talent Unlimited, they discuss the inspiration behind their innovative recruitment platform designed to address inefficiencies in traditional hiring methods, particularly in the high-turnover hospitality sector.
Can you tell us a bit about the inspiration behind founding Talent Unlimited? What specific gap in the market did you aim to address?
Talent Unlimited was founded out of a growing frustration with how inefficient, costly, and time-consuming traditional recruitment methods have become, especially in high- volume industries like hospitality. It’s an issue that we have direct and persistent experience of having spent our careers in board level roles within the sector. High turnover, combined with the pressure to fill roles quickly, means traditional methods just aren’t cutting it. We wanted to change that by leveraging AI and automation, providing a faster, more cost-effective, and user-friendly way to recruit
top talent. Our goal was simple: to enable hotels to find the right talent quickly, at a lower cost, and with less hassle.”
What core values and principles drive Talent Unlimited’s approach to recruitment and talent management?
At Talent Unlimited, we prioritise three key principles: efficiency, fairness, and innovation. Efficiency is critical in our approach; we know time is money, especially in hospitality. Fairness is about levelling the playing field, ensuring every candidate is judged on merit, not just on what’s on their CV. And innovation? That’s our commitment to never settling, always finding new ways to improve the recruitment experience for everyone involved.
What makes Talent Unlimited different from other recruitment agencies in the hospitality sector?
What sets Talent Unlimited apart is our approach to recruitment— We are not an agency, it’s not just about filling positions, but transforming how recruitment is done. We put powerful AI in the hands of in-house recruiters, to automate the early stages of hiring, which means hotels can handle high volumes of applications effortlessly. Plus, by providing feedback to every candidate, we help our clients build a stronger employer brand, which is crucial in today’s competitive market.
How does your approach benefit hoteliers?
“Talent Unlimited allows hoteliers to focus on what they do best—running their operations—while we handle the heavy lifting of recruitment. By delivering a pre-screened shortlist of top candidates, we save them a huge amount of time, and ensure they’re only interviewing the best fits. Additionally, our feedback system boosts their reputation as an employer, helping attract even more talent in the future.”
Can you describe the process you use to match talent with hotels? What key qualities do you look for in candidates for the hospitality industry?
Our matching process is highly personalised and automated to ensure efficiency. When a hotel creates a job through Talent Unlimited, our AI-powered platform uses dynamic voice technology to conduct personalised interviews tailored to the candidate’s experience and the specific role requirements. No two interviews are the same - our AI engine looks for the qualities that our client has said are important for the role such as strong communication skills, adaptability, customer focus, and a passion for delivering excellent service, which are critical in the hospitality industry. Our AI combines these qualities with the job description and company profile to create a bespoke interview for every candidate. Talent Unlimited then interviews, scores and shortlists the best candidates based on these criteria, making it easier for hotels to quickly identify the right fit.
Talent shortages have been a big issue in the hospitality industry. How does Talent Unlimited help hotels overcome this challenge? Talent shortages are indeed a major pain point for the hospitality industry, especially with the high turnover rates in the sector and the reduction in overall available talent since Brexit. Talent Unlimited helps hotels tackle this challenge by giving them access to a wider pool of candidates and providing an automated process that speeds up hiring. Our platform operates 24/7 with no operational impact. Once the role has been created on our platform and then posted in the usual recruitment channels, the hotelier can leave Talent Unlimited to start conducting interviews and shortlisting candidates immediately, at any time of the day or night. Through the automation of the early-stage recruitment process, and ensuring that every applicant gets properly considered, hotels can fill roles more quickly and at a much reduced
cost, reducing the impact of shortages, and keeping their operations running smoothly.
What tangible benefits can hotels expect when partnering with Talent Unlimited, especially in today’s competitive labour market?
When hotels partner with Talent Unlimited, they can expect a range of tangible benefits. Speed is one of the biggest advantages—our platform helps hotels fill vacancies much faster than traditional methods as we can interview thousands of candidates, at the same time. Cost savings are another key benefit, as we eliminate the need for protracted interview processes and for the use of expensive external recruiters. Additionally, our AI- driven matching ensures that hotels are interviewing only the most qualified candidates, reducing the time spent on unsuitable applicants. By providing feedback to all candidates, not just the successful ones, we help hotels enhance their employer brand, making them more attractive to future applicants.
Are there any upcoming initiatives or developments at Talent Unlimited that you’re particularly excited about and think hoteliers should be aware of?
We’re working on integrating language assessment tools, which will be particularly beneficial for international hotels that need multilingual staff. These innovations will further streamline the recruitment process and give hoteliers more control and insight into their talent pipeline. talentunlimited.io
Ed Godwin (left) and Ed Grimes (right) - founders of Talent Unlimited
SUSTAINABILITY
CARBON FOOTPRINT REDUCTION
With the help of experts, we hear unique case studies and discuss strategies for cutting emissions within your hotel.
In the ever-evolving world of luxury hospitality, it is now essential for establishments to embrace the ethos of sustainability.
Over the past two years, the iconic London hotel, The Berkeley, has transformed its waste management practices, leading to one of the most remarkable recycling achievements in the global hotel industry. From a humble beginning with a modest recycling rate of 36.9% in early 2023, The Berkeley soared to an impressive 92.7% recycling rate by April 2024—setting a new standard for sustainable luxury hospitality.
Back of House Management Expert and Sustainability Leader at The Berkeley, Degraft Osei Kwame Jnr., revealed that this extraordinary transformation wasn’t accidental. “It was the result of strategic initiatives, thoughtful
partnerships, and an unwavering commitment to reducing the hotel’s environmental footprint,” he said.
At the start of 2023, The Berkeley Hotel had implemented basic recycling practices, managing just four waste streams: general waste, glass, paper and oil. Degraft explained how the hotel leadership recognised the urgent need to overhaul these systems, aiming to drastically reduce general waste and improve their recycling performance.
The first major step in this effort was the introduction of food waste recycling. Through extensive training for chefs, kitchen porters and restaurant staff, The Berkeley educated its team on new recycling protocols. Specialist green bins were installed in all kitchens and back-of-house areas, helping to divert significant amounts of food waste from
landfills. This initiative alone propelled the hotel’s recycling rate to 54.2% by May 2023, marking the beginning of a comprehensive journey toward sustainability.
By mid-2023, The Berkeley continued building on its waste management foundation by introducing two additional recycling streams: Dry Mixed Recycling (DMR) for materials like paper, glass, plastics and tins and Mixed Textile Recycling for old uniforms, linens and towels.
Degraft said, “The implementation of these new waste streams was a game changer.” The hotel’s recycling rate soared to 80% by July 2023, laying the groundwork for what would become one of the industry’s most successful sustainability efforts.
As autumn set in, The Berkeley expanded its waste management practices even further. By November 2023, the hotel introduced several additional waste streams, including Electronic Waste (E-Waste), where TVs, electronic devices and appliances are properly recycled, ensuring the safe reuse of valuable materials. Secondly was paper cup recycling, where specialised bins are placed around the hotel to minimise the use of single-use plastics. These initiatives not only enhanced the hotel’s recycling capabilities, but also helped the hotel get closer to achieving its zero-waste goals.
In a major milestone, The Berkeley launched its (draft) Environmental Sustainability Policy (ESP), a detailed 70-page document outlining the hotel’s roadmap for sustainability. In a typical Berkeley style, Degraft told us, “The policy is being taken around the various departments for team members to chip in, understand and agree before being adopted as the ‘official document’.”
Then came the crowning achievement. In April 2024, The Berkeley reached a remarkable milestone, achieving a 92.7% recycling rate—one of the highest rates in the global
luxury hotel industry. This achievement was the result of the hotel’s commitment to continuously improving waste management practices, engaging staff in sustainability efforts, and partnering with industry leaders like Veolia and Westminster City Council.
The Berkeley Hotel’s waste management journey, which began with a 36.9% recycling rate in 2023, has culminated in global recognition for sustainability, reaching an extraordinary 92.7% by April 2024. Through innovative waste streams, strategic partnerships and extensive staff training, The Berkeley has set a new standard in luxury hospitality.
Lending a hand for hotels on their sustainability journey, in 2021, Zero Carbon Forum released a roadmap to net zero, which included sector analysis and insights for hotels.
Since then, Carbon Reduction Specialist at Zero Carbon Company, James Taylor, explained, “We have updated our analysis with the most recent data from our hotel members. This means we can give any hotel operator a tailored sector benchmark for their carbon intensity and a personalised climate action plan.”
Although making a dramatic change to the sustainability of your venue doesn’t happen overnight, James explained that there are some ‘quick wins’ hotels can implement to start reducing their emissions. He said, “We guide businesses through the four steps to net zero; measure, plan, reduce and comply.
“Measuring your footprint is the best way to identify opportunities, either at a high-level or in greater detail depending where you are on your sustainability journey. We see many examples of ‘quick wins’ in most large hotel groups that can be deployed without impacting the guest journey - for example; reduced towel and linen washing, reduced housekeeping, and lights linked to door locks.”
James does, however, understand that quick wins that are a little harder include reducing food waste, particularly on breakfast buffets.
In order to assist hotels in calculating and tracking their carbon footprint across all three emission scopes, James and his team want to make sure there is no barrier to entry when supporting the sector, which is why they offer three levels of carbon footprint services.
James explained, “The entry-level option is our free online calculator that uses sector averages to provide a headline view for independent operators.
“Our high-level assessment is based on how much a company spends in certain categories, such as Purchased Goods and Services and Capital Goods. This allows members to kickstart their carbon measurements with readily available data. The assessment is included in the forum membership package and provided in the first year of joining.
“For maturer businesses, we offer a detailed volume and weight-based calculation at a granular SKU level. Using volumes and weights of products means we can apply a more accurate calculation and, in turn, operators can drill down into their hotspots ready to take action.”
Zero Carbon Company follow the Greenhouse Gas (GHG) Protocol and have recently invested in their team, providing them with ISO training courses. The GHG protocol is a globally recognised standard, meaning the output is aligned with other businesses, allowing for an accurate benchmark.
At Wyndham Hotels & Resorts, they have their own global sustainability programme, Wyndham Green, where all franchised and managed hotels are accredited based on their commitment to sustainable hospitality and carbon footprint reduction. The programme covers
Wyndham’s global portfolio of 9,200 hotels and focuses on five key areas: climate change, energy efficiency, water conservation, waste diversion and biodiversity.
Philip Halanen, Head of Sourcing and Sustainability EMEA at Wyndham Hotels & Resorts, said, “Engagement across the Wyndham portfolio of managed and franchised hotels is strong and continues to grow, with 134% growth in certified hotels from 2022 to 2023, which equates to over 2,000 hotels globally. Wyndham has achieved notable reductions in its carbon footprint over the past five years, including a 10% decrease in emissions intensity since 2019.”
In terms of how they monitor and manage energy consumption throughout the Wyndham venues, Philip said, “The implementation of energy-efficient technologies, such as LED lighting and smart thermostats, has led to energy savings of up to 20%, significantly reducing the environmental footprint of Wyndham properties across the globe.
“Hotels can use tools such as the Wyndham Green Toolbox to track energy, emissions, water consumption and waste diversion, providing data-driven insights to identify risks and opportunities for reducing environmental impact. We also utilise an internally developed ‘Greenhouse Gas Emissions Dashboard’ that shares energy usage trends to help our hotel managers identify high consumption areas and get a better understanding of their overall performance.”
Wyndham Hotels & Resorts remains committed to the World Sustainable Hospitality Alliance, of which they are founder members, and work closely with other leading sustainability organisations to collaborate on sustainability initiatives.
One great sustainability organisation is CarbonCloud,
whose core mission is to help the food industry fight climate change.
David Bryngelsson, CEO and Founder of CarbonCloud, said, “When hospitality operators want to reduce their emissions, we help businesses like Bidfood, who are supplying them, with the data to carbon footprint their products. With this data, Bidfood customers can select the product with a lower footprint to place on menus.
“The process to achieve a carbon footprint on Bidfood’s food and drink products has been done through two slightly different approaches relating to the level of data held, as some of the products within Bidfood’s range are branded and some are own-brand. However, the calculation methodology, which sits within the CarbonCloud platform, is consistent for all of these products.”
As an example, with Bidfood’s branded products, Bidfood holds a lesser level of information and, as a result, this will give them an initial carbon footprint measurement with an accuracy of 70%-80%. Looking at Bidfood’s ownbrand products, where they hold the product BOM (Bill of Materials), Bidfood has a greater level of information. David said, “For example, in a cake, we’d know the information regarding the flour, sugar and butter. Because of this, we can achieve a greater level of accuracy as we have more specific ingredient data to punch into the system, including the country of origin, removing any generalisations.”
It is important to recognise that food is one of the key drivers of carbon emissions, especially animal-based products from ruminating animals such as cows, sheep and goats, beef being is the most common.
In order to cut down on carbon, David believes that solutions range from changing menu options, such as cutting the amount of beef in a dish, to procuring your beef from the best suppliers within a category. Sourcing beef
from Europe can have up to half the carbon footprint of beef sourced from a South American alternative.
“However, hotels must remember that when they’re ready to embark on the journey to reduce emissions, they need to bring their customers on board, explaining why they’re doing this. So, if you do decide to replace some of the beef in your lasagne with pulses, communicate this on your menus, social media and webpages,” David concluded.
World-leading conservation and hospitality company, Wilderness, is driven by its longstanding commitment to safeguard, explore and expand the world’s wilderness.
Vince Shacks, Wilderness Group Impact Manager, explained, “Currently, we help to protect 2.3 million hectares of land, utilising our conservation and hospitality business to drive enduring, positive change. Our efforts are channelled into three core impact pillars: Educate, Empower and Protect. This Impact strategy recognises that Wilderness’s influence stretches over a number of spheres, starting from our camps and concessions, and expanding to larger regions and entire countries – to having a global impact by investing in landscapes that protect carbon sinks.”
Wilderness is dedicated to implementing measures to reduce any negative impacts on the habitats in which they operate, while at the same time maximising the positive impact arising from their activities. Vince revealed, “Since rolling out a major solar conversion and sustainable energy programme in the majority of our camps across Africa, we are currently saving more than five million kWh (kilowatthours) of energy each year through the use of renewable resources.
“We have 18 solar-powered camps, which currently produce over 10 000 kWh of their own power daily. In addition, there are 26 camps with solar-inverter or battery-
inverter hybrid systems, reducing generator usage by up to 66%.”
Vince explained that they will continue to focus on reducing their reliance on fossil fuels by using the latest technology in solar installations, and, at the same time, reduce the electrical demand of their operations.
“The energy saved through the use of 100% solar and hybrid plants results in a combined saving of almost 4 million kWh each year, which translates into an estimated saving of 1 246 022 litres of diesel fuel on an annual basis,” added Vince.
In terms of the steps being taken at Wilderness to ensure the supply chain is sustainable, Vince told us, “We engage local suppliers and work together to reduce single use items. We focus on procuring food and other supplies locally, thereby significantly reducing the amount of food transportation required. We are also actively combatting food waste in our kitchens and championing sustainable menus through growing initiatives at camps and by supporting local farmers and producers wherever possible.”
As a carbon neutral brand, Lamington Group’s goal is to continuously reduce energy consumption across their entire portfolio. In line with this, the group has an action plan in place with initiatives to reduce their operational carbon emissions, which has led to a reduction in Scope 1 and 2 emissions. Lucy Eaglesfield, Lamington Group’s Sustainability Director, said, “We have been focusing on on-site renewable energy generation and decreasing reliance on the grid.
“Each of our locations has lab rooms. These rooms track real-time occupancy data and monitor energy use, water consumption and air quality. These lab rooms also allow for the testing of energy-saving interventions, and can
engage guests by encouraging them to adopt eco-friendly practices in their daily lives. All of our properties have Renewable Energy Guarantees of Origin (REGOs) as well as solar panels on every roof.
“room2 Chiswick sets a new standard in energy efficiency, consuming 89% less energy than a typical UK hotel. We have implemented ground source heat pumps that tap into the earth’s heat 200 meters below the surface, significantly lowering our energy consumption. Solar panels on the roof also contribute 5% of the energy demand, and the building is powered exclusively by electricity sourced from a 100% renewable energy tariff.”
In terms of how room2 reduces food waste in restaurants and dining services, room2 has launched Winnie’s Café in its hometels in Belfast, Chiswick and Southampton, offering local, organic and seasonal dishes to minimise its carbon footprint. Compost from food waste is also used to nourish the on-site herb garden, while plastic recycling is repurposed into coasters for the bar using their on-site stamping machine.
Lucy added, “We are proud to say that our composting is so successful that locals now come to us to collect bags of compost to use in their gardens.”
Evaluating and selecting suppliers based on their sustainability practices is also hugely important to room2. Lucy added, “We take great pride in only working with sustainable suppliers. In 2022, we introduced our Sustainable Procurement Policy, which prioritises suppliers actively improving their sustainability practices. This policy underscores our commitment to fostering a responsible supply chain, and we support our suppliers in their efforts by encouraging them to set a public target to achieve Net Zero, and to disclose their progress publicly on an annual basis voluntarily, as we do.”
For example, room2 works with Delphis Eco for their cleaning products across all properties, which are 100% plant-based and environmentally certified. Other suppliers include vegan and plastic free beauty brands, such as SBTRCT, and lower-alcohol F&B alternatives, such as Small Beer. “Working with these like-minded brands ensures we are able to enhance our guest experience, support social wellness and be more environmentally positive,” finished Lucy.
Another great example of a beautifully sustainable partnership is the one between Hart Shoreditch and local ceramic artist Will Martin, who created handmade water carafes using London clay to replace plastic water bottles in all hotel rooms. This partnership with a local artist not only highlights the hotel’s support for the arts and culture of its community, but also its commitment to reduce plastic wastage. Commercial Director at Hart Shoreditch, Vince Brisse, also explained, “We also added water stations to guest floors to promote the use of refillable water bottles, in a bid to reduce the amount of plastic waste that goes to landfill.”
At Hart Shoreditch, they source all stationery from a local company called Nirvana, reducing the carbon footprint associated with delivering the products to the hotel. Wooden key cards are used for guest room access, and there is now a digital check-in option via mobile phone, to reduce paper wastage. Hart’s Vince revealed that the venue has also now signed up to use Docusign, a software that allows documents to be signed online, thereby saving printing and paper costs and further reducing paper waste at the hotel.
Making a real conscious effort, at Hart Shoreditch they now track all carbon emissions through Enterprise system LightStay, providing a snapshot of the hotel’s social and
environmental efforts and its average environmental impacts, including carbon, energy, water, and waste. Vince at Hart said, “LightStay also gives us ideas of how guests can reduce their individual impact when staying at Hart Shoreditch. It also allows us to provide client specific event reports, creating bespoke emission reports highlighting the estimated carbon, energy, water and waste that will be produced from a specific meeting, event or stay at the hotel.”
Sustainability efforts run all the way through to the hotel’s restaurant, Uba. Head Chef at Uba, Pavel Baranovs, explained that minimising food wastage is one of his main priorities, “This approach, inspired by Asian cuisine, advocates against discarding edible food.
“Implementing portion control is a crucial aspect of our operational strategy. Embracing repetitive exercises not only enables businesses to attain their financial objectives, but also aids in waste reduction. Our close collaboration with chefs involves training them to be more precise in these areas. Strategic ordering control is fundamental to promoting sustainable practices in the hospitality industry.”
The Berkeley Hotel’s remarkable journey toward sustainability exemplifies how luxury hospitality can integrate environmental responsibility without compromising quality. By drastically improving their recycling rate from 36.9% in 2023 to an impressive 92.7% in 2024, there is a new benchmark for waste management in the industry. This transformation, driven by strategic initiatives, innovative waste streams, and staff engagement, showcases the potential of combining luxury with sustainability. As the hospitality sector increasingly embraces eco-friendly practices, there are a plethora of shining examples in here of how to lead in both style and sustainability.
HOTELS LEADING THE CHARGE
How the hospitality sector can support the UK’s climate policy and foster sustainable growth, as told by Mark Stringer, Co-Founder of SkootEco.
Climate change is not a passing trend - it’s a long-term reality. The UK’s commitment to net-zero emissions by 2050 calls for action across all sectors, including hospitality. While running a hotel, events or an in-house restaurant/bar might seem incompatible with ambitious sustainability goals, the reality is that sustainability isn’t just about doing good - it’s about meeting evolving customer expectations and positioning your business for growth. Small to medium-sized hospitality brands are in a prime position to make a quick, impactful shift. Sustainability is no longer just a “nice-to-have” - it’s a massive business opportunity.
Solutions like those offered by SkootEco can help streamline these efforts… So let’s get into how your hospitality business can drive growth while making the planet a little greener.
The UK government’s five major climate priorities, as outlined by DEFRA, focus on clean air, plentiful water, thriving wildlife, reduced waste, and cutting emissions. Hospitality businesses can be key players in supporting these objectives, and even small, practical steps can make a big difference. For instance, upgrading to energyefficient kitchen appliances or reducing food waste through partnerships with local food banks can have both environmental and economic benefits. Did you know food waste accounts for 6-10% of global emissions, more than the aviation industry at 3%?
By making sustainability a core part of your business strategy, not only do you help reduce your environmental impact, but you also align with consumer expectations for eco-friendly practices.
Sustainability is no longer just about responsibility; it’s a powerful growth strategy. Today’s consumers are more
eco-conscious than ever, with 73% of global consumers willing to change their habits to reduce their environmental impact. In this highly competitive market, sustainability can differentiate your brand and attract loyal customers.
Your sustainability story needs to be woven into the very fabric of your brand. Highlight your eco-friendly efforts, from using renewable energy to sourcing locally grown ingredients, and make them part of your marketing. For example, De Vere hotels plant a tree for every guest who opts out of room cleaning. These kinds of initiatives aren’t just passing trends - they’re tools that attract conscious consumers and foster long-term loyalty.
Emerging hospitality brands have a unique advantage here. Unlike larger businesses, which often face bureaucratic hurdles, smaller brands can integrate sustainability into their business model from the start. Being transparent and vocal about these efforts will resonate deeply with customers and set your brand apart.
Measuring your environmental impact is crucial for staying on track, and thankfully, it’s easier than ever to do. Today’s tools can help hospitality businesses monitor energy use, water consumption, and carbon footprints. At SkootEco, for example, we help businesses calculate their carbon footprint, whether for hotel stays, events, or restaurant operations. Knowing your footprint allows you to set measurable goals and track progress. For instance, the average hotel room generates 11.5kg of carbon per night, while a three-course meal accounts for 8kg.
Having these metrics on hand helps you communicate your sustainability efforts to customers. This transparency builds trust and reinforces your commitment to reducing your environmental impact.
Sustainability might seem daunting, but the key is to start with small, actionable steps. First, assess your impact. Take stock of how much energy you use, how much waste you generate, and where your products are sourced. Knowing your biggest environmental challenges will help you identify the most effective areas for improvement.
Once you have this information, set clear, measurable goals. Whether it’s reducing your energy usage by 20% over the next year or switching to renewable energy, make sure these targets are specific and achievable. Share your progress with customers - letting them know how they can contribute to your goals builds a stronger connection and a sense of shared responsibility.
Engage your team in your sustainability efforts. Your staff are your best allies in this journey, and their involvement can make a significant difference. Talk to them about energy-saving techniques, recycling practices, and how to communicate your green initiatives to customers.
A passionate, eco-conscious team amplifies your sustainability message and makes it more authentic.
Finally, bring your guests along on the journey. Show them how their choices - like opting for a plant-based meal or staying in an energy-efficient room - contribute to your sustainability efforts.
You can even introduce visible eco-contributions on their bills, explaining how their money supports local environmental projects or global carbon offset initiatives. When customers feel like they’re part of something bigger, they’re more likely to support and return to your business.
The hospitality industry has a pivotal role to play in addressing climate change. By aligning your business with the UK’s climate goals and embedding sustainability into your operations, you’re not only doing your part for the environment - you’re building a brand that today’s ecoconscious consumers will love and trust.
Whether you’re running a large, independent, or boutique hotel, now is the time to go green.
Sustainability is no longer just a responsibility; it’s a growth strategy that can propel your business forward and ensure long-term success. At SkootEco, we’re all about making the world a better place - one eco-friendly meal, event, or stay at a time.
skoot.eco
JOIN THE REFILLUTION
The world premiere of ADA Cosmetics’ revolutionary new refill system.
ADA Cosmetics, the leader and pioneer for hotel cosmetics is again transforming the amenities business with the introduction of ADA Cosmetics Refillution. With this state-ofthe-art automated refill system, ADA Cosmetics addresses the global trend of driving sustainability through refilling. With ADA Cosmetics Refillution, cosmetics dispensers will be reused instead of thrown away, saving resources while maximizing efficiency and hygiene.
Fast, easy, and intuitive to use, the innovative refill system was meticulously developed by ADA Cosmetics’ in-house experts. Their years of research and extensive knowledge of the needs of hotels have culminated in this state-of-the-art solution.
Hotel managers want to delight guests with an unforgettable, environmentally conscious, and 100% hygienic beauty experience. At the same time, they face cost pressure and limited housekeeping resources.
In response, the market leader delivers the ultimate allin-one solution: ADA Cosmetics Refillution - available for all ADA Cosmetics brands. The machines are charged with ADA’s proprietary 10 litres (3 gal.) bag-in-boxes, ensuring cost savings, environmental sustainability, and improved hygiene, and are part of a package deal at no extra invest for the hotelier.
Ultra-efficient, automated technology
The high-speed machine, engineered in stainless steel, automatically refills a 300ml dispenser in just a few seconds. This user-friendly system is seamlessly compatible with ADA Cosmetics’ hygienic and easyexchange SmartCare, SHAPE, and mono-material pump dispenser systems, further optimizing housekeeping efficiency.
Eliminating the need for dispenser storage saves time and space, making ADA Cosmetics Refillution ideally suited to hotels and cruise lines worldwide.
Medical-grade pump for ultimate hygiene
The high-tech machine is fitted with a peristaltic pump system used in medical devices. It avoids contact with
the liquid, which is contained within a flexible tube for maximum hygiene. A one-piece elastomeric duckbill valve prevents any backflow and, therefore, any potential contamination of the liquid as well as any dripping.
A tray enables opened components such as caps or pumps to be placed on a clean, hygienic surface during refill.
Considerable reductions in plastic and liquid waste
The ADA Cosmetics Refillution is compatible only with ADA Cosmetics’ proprietary 10-liter containers connected via a professional click-on system. Each container replaces 34
dispenser bottles and can be fully deflated, reducing liquid waste by up to 30%.
Switching from mini cosmetics bottles to refillable dispensers allows a hotel to reduce its environmental footprint significantly. It cuts plastic waste by 95% and saves an average of 4.5kg of plastic per hotel room per year. Each 10-liter container is made of just 160g of recyclable LDPE plastic.
A complete system with best-in-class design
The system is designed for effortless, intuitive use. The machine’s HMI interface includes a ‘ready for refill’ checkmark, indicating that system is ready for refilling. The speed and liquid output are easily adjusted via a potentiometer by hand or, alternatively with a foot pedal. Automated LED lighting makes the fill level of each bottle visible, to avoid spillage.
The ultra-high-resolution display is programmed by colour according to whether shampoo, conditioner, body
wash, or body lotion is being refilled. The corresponding containers and storage trays are also coloured matching.
ADA Cosmetics Refillution is engineered in sustainable and durable stainless steel with a smooth, satin finish –a non-porous surface commonly used for professional devices in hospitals and kitchens where hygiene is crucial. It can be cleaned and sanitized quickly and easily.
User-friendly tools support the refill process from start to finish and ensure that ADA Cosmetics Refillution is more than a machine – it is a complete, 360-degree concept that ensures hotels will always have a fresh supply of amenities on hand for their guests.
The accompanying tools include stackable, colour-coded dispenser trays, a trolley for transportation, a storage cover to protect from dust and dirt, and a screwing aid to open and close dispensers.
Join the Refillution, and discover all the benefits today at ada-cosmetics.com/refillution.
WHY LEMI?
In an exclusive interview with NAME at Rudding Park, we find out why LEMI was the perfect spa partner for the hotel and what other venues can take from such a seamless brand partnership.
Introduce us to Rudding Park, tell us about the idea behind the spa and when it launched. Rudding Park Spa in Harrogate North Yorkshire opened in May 2017 following a £9.5M investment and brought a destination spa to Yorkshire.
The highly anticipated opening introduced some ‘UK firsts’, including a Roof Top Spa and Garden and four immersive sensory zones, whereas at the time many spas just had one relax space.
Natural daylight was a key element in the design, with the use of glass creating space and light allowing the open aspect and the natural environment to form an essential part of the spa experience. Meticulously designed to
capture and reflect the beauty of its natural surroundings, the outside and inside work seamlessly together.
In terms of standing out amongst competition, what would you say are the key elements within the spa that allow you to do so?
The Roof Top Spa and Garden is a key driver, however it is also important for us to continuously introduce new experiences to stand out in a crowded market place and allow us to tempt guests to return. Examples include:
• The spa recaptures Harrogate’s spa heritage using natural spring water from our grounds.
• We have embraced Art of Aufguss Sauna ceremonies and
Sarah Johnson Anna Histed
held the inaugural UK Championship at Rudding Park.
• Therapy for guests living with and post-cancer –therapists trained by the UK’s first ever NHS Natural Health School.
• We have also introduced Woodland Spring Bathing to reconnect with nature
Partnering with such a reputable name like LEMI Group instantly adds value for guests. How do you feel this influences the guest experience?
There are many options to customise LEMI equipment, which allows for you to ensure you are selecting the best options for your guests to provide optimum comfort and alignment, warmth, and style. There is something luxurious about settling down for your wellness journey on something you can instantly feel the quality of.
When looking for professional spa equipment, what is it that stands out about LEMI?
When looking for best in class spa equipment particularly an investment such as a treatment couch, LEMI has an outstanding reputation for quality and craftsmanship, style and reliability.
We know that LEMI now have a UK office and fully trained UK Technician for all maintenance and white glove installations, can you tell us how beneficial this is for you with regards to support?
The introduction of a UK based team ensures there is a personal service on hand and the ability to build a professional relationship that allows for smooth communication and a skill to understand our exact requirements.
How has your experience been with the LEMI Group in general, specifically working with Anna Histed, UK Sales Manager LEMI UK Ireland?
We really very much value working with Anna, she fully understands our property, always ensures our deadlines are met, and provides any relevant and timely after sales support. Anna is fun to work with and we always find some time to spend together at any networking events.
To reach out about Lemi email Anna on anna.histed@lemigroup.it or call 07817459831
LOOKING AHEAD
The future of EV charging in the UK’s hospitality industry, as told by RAW Charging.
The hospitality industry is at a crossroads. As the world moves towards a more sustainable future, the need for modern, efficient, and reliable electric vehicle (EV) charging infrastructure has never been more apparent. Yet, many establishments within the industry are grappling with outdated and inadequate EV charging facilities, which are increasingly becoming a deterrent for potential guests. Furthermore, the latest public charge point regulations come into force in December 2024 that require chargers to have transparent pricing, 99% uptime and, in the case of rapid chargers, contactless payment.
According to a 2024 report by Charge, 82% of EV drivers actively seek hotels with reliable and user-friendly charging facilities, and 50% base their hotel choice on EV charging availability and customer reviews. Furthermore, a 2023 Deloitte report revealed that 63% of hoteliers believe EV charging will be a key part of their sustainability efforts in the next five years. Despite this, many hotels and hospitality venues are feeling the negative impact of poorly functioning EV chargers, with infrastructure that is simply not fit for purpose in 2024.
Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional. This amounts to approximately 1,352 outof-service chargers, a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have.
The transition to EVs is accelerating, and with it comes the need for reliable, user-friendly charging infrastructure. This is particularly true in the hospitality industry, where the quality of the guest experience can be significantly influenced by the availability and reliability of EV charging facilities.
Many hospitality venues are grappling with outdated and inadequate EV charging infrastructure. This not only impacts the guest experience but can also lead to negative customer reviews, hidden energy costs, and operational headaches. Upgrading to modern, efficient charging solutions can alleviate these issues and enhance the overall guest experience.
The importance of destination charging in the hospitality industry cannot be overstated. Whether it’s the first or last interaction (or often both) a guest has with your property, the EV charging experience should be seamless and stress-free. This requires a deep understanding of the demands and challenges within the
and leisure sectors, as well as the needs of EV drivers.
The choice of charging technology is also crucial. The best solutions offer safety, reliability, and the convenience of contactless debit/credit card payment options. They are designed to meet the demands of a busy hospitality venue and provide a high uptime to ensure stations are available when guests need them. This includes ongoing maintenance, repairs, upgrades, and replacements at no additional cost to the host venue.
In conclusion, it is imperative for destination venues to consider every facet of the guest experience, with particular emphasis on EV charging infrastructure. Having the right equipment and a reliable operator by your side can significantly enhance the guest experience. As the EV market continues to grow, those venues that prioritise high-quality EV charging infrastructure will be best positioned to meet the evolving needs of their guests.
hospitality
ELECTRIFYING YOUR HOTEL
A Guide to a Seamless Transition with Drax Electric Vehicles.
The hospitality industry is undergoing a green revolution, and electric vehicle (EV) charging infrastructure is at the forefront of this shift. With new battery electric vehicle registrations up 10.5% this year versus 2023 (SMMT), offering convenient and accessible charging stations is no longer just an option—it’s becoming an essential amenity for hotels. Working with an industry partner like Drax Electric Vehicles can make the transition to electric seamless and stress-free.
Step 1: Understanding Your Hotel’s Needs
The journey to electrification starts with a comprehensive consultation. We’ll take the time to understand your hotel’s unique needs by considering location, size, and guest demographics.
Site Assessment
Our team of experts will conduct an in-depth EV suitability assessment, analysing your energy consumption patterns and parking availability. We’ll identify the optimal number
and type of charging stations required to meet guest demand, whether your hotel caters to urban or remote tourists.
Step 2: Customised Technical Plan and Strategic Alignment
Once we’ve assessed your needs, we develop a bespoke technical plan that aligns with your hotel’s strategic objectives. Electrification is a natural fit for hotels aiming to boost sustainability credentials and advance corporate sustainability responsibility (CSR) goals. From small boutique hotels to large chains, integrating EV infrastructure meets the growing demand from EV drivers who prioritise hotels with reliable, on-site charging facilities. Maintaining control over your EV charging infrastructure is also an important consideration. Outsourcing to third-party providers could lead to potential service issues, negatively impacting guest experience and operational efficiency. By retaining oversight, you can ensure a seamless, reliable service that meets guest expectations and operational needs.
Securing Stakeholder Approval
We recommend that senior management and stakeholders be involved early in planning. This guarantees a smooth approval process, minimising delays and ensuring the project is aligned with the hotel’s business goals.
Step 3: Installation Made Simple
We conduct a detailed electrical site survey to identify any required upgrades to your existing infrastructure. From the groundwork and civil engineering to the installation of charging points, we’ll help to manage the entire process. We aim to minimise business disruption and allow your hotel to run smoothly.
Hardware and Software Integration
At Drax, we offer best-in-class hardware for EV chargers that meet international standards, ensuring reliable performance. Our ‘My Electric Vehicles’ portal lets you monitor charger usage, guest interactions, and energy consumption in real time. This provides valuable data for ongoing improvements.
Step 4: Maximising Guest Satisfaction
Clear signage, app-based payment systems, and easy access ensure guests can charge their vehicles without hassle. With Drax, you can offer contactless payments, providing flexibility for both guests and staff. Public access charging options can also generate new revenue streams, helping to offset installation costs.
Step 5: Ongoing Support and Maintenance
Electrifying your hotel isn’t a one-time project—it requires ongoing support and maintenance. We provide realtime monitoring of your charging stations with remote
diagnostics, ensuring minimal downtime so your guests always have access to charging.
Data-Driven Insights
By analysing energy usage and charger performance, we help hotels optimise operations, reduce energy costs, and ensure that their EV infrastructure continues to meet demand.
Step 6: Enhancing Sustainability and Futureproofing
Installing EV chargers contributes directly to your hotel’s sustainability initiatives but it can go further. We offer additional services like integrating renewable energy sources into your charging infrastructure, providing even greater energy efficiency.
Partnering with Drax Electric Vehicles - A Game-Changer for Hotels
Installing EV charging stations is an intelligent investment for hotels looking to offer premium guest experiences while contributing to a greener future. Partnering with Drax Electric Vehicles will provide your hotel with expert guidance, seamless installation, and ongoing support.
With the demand for EV charging set to rise, there’s no better time to future-proof your hotel’s infrastructure and stay ahead of the competition. Drax’s end-to-end support will help make your property a leader in the green hospitality movement.
For more information or to start your journey, visit https://energy.drax.com/electric-vehicles/ destination-charging/
EXCLUSIVE LUXURY
Paul Smith, the renowned British brand known for its classic tailoring and vibrant use of colour, introduces Botanist, an exclusive line of hospitality essentials developed in collaboration with La Bottega.
The Botanist collection includes both refillable and non-refillable options, catering to diverse hotel needs while promoting eco-friendliness.
Among the most remarkable innovations is the new invisible resin dispenser, designed to offer a seamless aesthetic that enhances the overall guest experience. This dispenser combines a luxurious look and feel with a strong sustainability focus, incorporating a 100% recycled plastic inner cartridge.
A standout feature of this collection is its innovative packaging solutions, which expertly balance luxury and sustainability.
The use of recycled materials in the dispenser not only minimises environmental impact but also demonstrates a commitment to sustainability, a crucial factor in today’s hospitality industry. Guests can enjoy a sophisticated sensory experience without compromising on their ecoconscious values.
In addition to the invisible resin dispenser, the collection also features sleek aluminium tubes, offering a modern and refined presentation for products. These tubes are not only visually appealing but also durable and lightweight, making them ideal for high-traffic hotel environments.
By blending aesthetics with functionality, the Botanist packaging solutions elevate the hotel experience, ensuring that each product is both easily accessible and beautifully displayed. The commitment to quality and design extends to every aspect of the packaging, reflecting Paul Smith’s dedication to creating a memorable experience for hotel guests.
The combination of stylish, sustainable packaging with a sophisticated fragrance profile makes the Botanist line a perfect fit for upscale hospitality settings. By integrating these thoughtfully designed products into their offerings, hotels can enhance their appeal, providing guests with a luxurious and environmentally responsible experience.
In a landscape where sustainability is increasingly prioritised, the Botanist collection stands as a testament
to innovation and design excellence, making it an essential addition to any discerning hotel’s amenities. labottega.com
Trusted cereal brands with quality credentials have a positive impact on guest experience.
From the UK’s no.1 cereal manufacturer1
Kellogg’s accounts for 7 of the top 10 brands in the category2
Find out more, explore our brands and order free POS at kelloggsvantage.co.uk
Fortified with vitamin D
SOLUTION-BASED SKINCARE
Allow us to introduce KELSEY – the luxurious award-winning skincare range made by upcycling unsellable raspberries.
Founder, Paul, a leading British raspberry grower, was frustrated by on farm food waste. Working with scientists they discovered the benefits of the raspberry plant for the skin. Upcycling the fruit which is not good enough to retail, into a vitamin C and AHA rich extract and the leaves, having been harvested and dried, into a potent ingredient containing skin protecting polyphenols. The seed oil is enzymatically activated, creating their propriety raspberry seed oil, EZ Rubus ID ® and thus KELSEY was born.
This unique process mimics the natural enzymatic function of the raspberry plant, reducing the oil’s molecular size to enable the transportation of vital nourishment to the skin, elevating bioavailability and boosting absorption to intensify results. Skin is smoother, more supple and hydrated as a result. KELSEY combined these exemplary raspberry ingredients together with other clinically proven skincare actives to create an efficacious, sustainable, luxurious and award-winning skincare range.
Their mission is to find beauty in the unwanted, striving to create effective, yet sustainable, solution-based skincare. KELSEY continue their upcycling journey, exploring new ways to utilise the whole raspberry plant while expanding their range.
The current range contains six 100% vegan and multifunctional products, developed to either supplement an existing skincare routine or to work as a standalone KELSEY regime. A cleanser, overnight sleep balm and face mask alongside three targeted concentrates/serums. Three Moons to brighten, Morn to Eve to protect and Full Bloom to plump.
Full Bloom won Best Facial Oil in this year’s Top Sante Skincare Awards. It is a weightless, luxurious oil which disappears instantly into the skin leaving a smooth glowing complexion. With a base of EZ Rubus ID®, it is packed with a full spectrum of barrier strengthening omega oils and hydrating squalane to support and promote collagen production.
The best-selling, glow-giving Luminous Glow Radiant Cleansing Gel was a finalist in the 2024 Pure Beauty Awards. It effortlessly removes all traces of make-up and
dirt leaving skin soft and beaming and can even double as an express mask when skin needs a gentle brightening boost.
Midnight Reset Overnight Sleeping Balm, winner of the Best Overnight Treatment in the Platinum Beauty Awards 2024, is the perfect goodnight kiss for your skin. Containing a clinically-proven lavender complex which helps reset the circadian rhythm, skin wakes feeling rested, refreshed and renewed.
KELSEY have developed two facial treatments showcasing all six products. Both the Express and Luxury Radiance Reset Facials give customers the opportunity to experience green but effective beauty and see the results for themselves and then to continue their KELSEY regime in the comfort of their own home with a choice of products. Their eco-friendly and upcycled ingredients coupled with recycled, recyclable and ohso-beautiful packaging demonstrates that green beauty can be luxurious and efficacious without compromising sustainability.
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Our advanced Yield Management and Dynamic Pricing features are industry leading solutions and provide hotels & resorts around the globe the ability to maximize revenue potential in their spas, recreation departments and with cabana & daybed reservations. Our Clients using basic yielding schedules are increasing revenues by 5-10%.
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THE AUTUMN BUDGET
With another Budget on the horizon, we share a guest column from Kate Nicholls, Chief Executive at UKHospitality.
There’s another Budget looming. As ever, it’s going to be an important one for thousands of hospitality businesses across the UK. No change there, then.
But there are certainly changes our industry wants and needs to hear announced by Chancellor Rachel Reeves, on 30 October.
The most pressing is addressing the current 1 April cliff edge when current reliefs are set to end. No action to address the looming return to paying the full value of business rates could see thousands of businesses fail. We strongly support a permanent, lower multiplier for hospitality with the back-up option of an extension to relief – either way, there needs to be an urgent solution.
Longer-term, we need the Government to undertake a complete overhaul of the frankly unfair business rates system. Government could raise the same amount of revenue, and at the same time level the high street versus online giants’ playing field.
Something else that puts bricks-and-mortar venues at a disadvantage is this country’s rather arcane and red tapewrapped planning laws, which are ripe for radical reform, so that hospitality businesses are freed to invest, grow and regenerate towns and cities.
This is inextricably linked with job creation, with hospitality creating one in five new jobs. Hospitality is more anxious than ever to help unlock the labour market and deliver skills, ensuring businesses have access to the workforce they need, and encouraging the economically inactive back to work.
The autumn Budget can also support businesses with their staff costs by reducing employer National Insurance Contributions to 10% for lower-paid earners. By also increasing the threshold at which they’re paid, businesses’
staff cost burdens will be eased. With an employment bill higher than any private sector industry, hospitality must control customer costs while dealing with more than 30% of turnover absorbed by workforce payments. Pay in the industry is forecast to have risen 20% in just four years, and is set to increase further if the National Living Wage increases again, which is widely expected.
If operators are to help hospitality achieve net zero, they’ll need help to do it, so we’re calling on the Chancellor to reform investment credits, allowing them to be offset against employment taxes rather than corporation taxes, thus incentivising investment in green energy and decarbonisation.
This last key Budget ask might take longer to realise, because it requires much healthier economic circumstances – a VAT rate cut for hospitality, leisure and tourism to 12.5% would mirror the pandemic reduction that proved vital in helping thousands of businesses survive.
It’s going to be another important Budget for hospitality, then, and we’re working hard to encourage the introduction of all the above changes, especially addressing that all important business rates cliff edge, ahead of a comprehensive review of the business rates system.
As well as our pre-Budget campaigning, UKHospitality will be staying across the development of new regulation in areas such as employment rights, packaging, regulated smoking areas and premises management. This new government aims to move quickly and decisively to implement its manifesto, much of which is regulatory. We’ll be your eyes and ears, with members first to know about future regulation.
Kate Nicholls Chief Executive UKHospitality
FESTIVE DELIGHTS
Rebecca Calveley, Trade Marketing Manager for La Lorraine Bakery Group, reveals all on the unique product offering from the brand this Christmas.
Does La Lorraine Bakery Group have a specific Christmas or holiday product range tailored for hotels? If so, what key products would you recommend for high end hotels?
La Lorraine Bakery Group offers an extensive range of premium products that can offer a point of difference for high end hoteliers - particularly during the Christmas and holiday period. Starting with Panesco’s Mini Rose Rolls, these products are ideal for hotel buffets and can be filled with festive delights. Offering a great mix of healthy ingredients, these rolls are available in three different flavours - white, flour dusted wheat rolls; dark, flour dusted wheat rolls with barley malt and rye sourdough; multigrain spelt rolls with rye sourdough and are decorated with sesame and poppy seeds. These products are enriched in a secret ingredient of potato flakes and yogurt - all offering a persistent sensorial freshness.
Panesco’s Pave Cranberry product can also bring festive joy to any hotel menu offering. A rustic, stone baked sourdough loaf made from wheat flour and enriched with delicious cranberries, this vegetarian and vegan friendly product is the perfect companion for cheese trays and pates.
Those looking for something sweeter can opt for Panesco’s latest Marbled Blueberry Cheesecake; a delicious portion sized cream cheesecake featuring a generous portion of blueberries on a shortbread crumble. Available as a thaw and serve format, this delightful cake is well suited across hotel menus.
Also, a tempting treat for Christmas are Panesco’s Scandinavian Knots, available in vanilla and cinnamon variants. Made from soft, rich dough, these ready to bake buns are bursting with flavour and are ideal for crossselling within hotels alongside beverages including tea, coffee or hot chocolate.
How do you cater to guests with dietary restrictions during the festive season?
All hotel establishments must cater for all dietary requirements - not just during the festive season, but all year round. A staggering 6% of the UK adult population now have a food allergy, and these numbers are set to rise. This explains why it is imperative that hotel operators account for the full scope of dietary requirements on their menus and are mindful of their guests’ dietary restrictions.
Hotel caterers and operators must consider vegetarian and vegan options across their menus, along with other requirements including gluten and dairy free as well as lactose intolerant, allergies and so forth.
La Lorraine Bakery Group has over 90 vegan products,which includes its delightful range of vegan mousse crumbles. Available in three tantalising flavours - chocolate, blackcurrant cassis and raspberry - these
tempting desserts offer consumers a greener choice with luxurious plant-based ingredients.
Panesco’s gluten-free Hamburger Bun Sesame is also a great alternative on any hotel menu. A soft, round, glutenfree hamburger bun topped with sesame seeds, this thaw and serve product targets all age groups.
How versatile are your bakery products for use across various hotel meal services, such as breakfast buffets, afternoon teas or special Christmas banquets?
In short - very versatile. This is one of the things we really pride ourselves on. The beauty of many of our products is that when they are defrosted, they each can be cut to portion size before baking. This is ideal for meeting break outs or afternoon tea events which are proving extremely popular in hotel establishments. La Lorraine Bakery Group’s pre-sliced bake off sourdough bread range, for instance, is a prime example of bringing versatility to the table. Once ‘baked off’, these breads can allow chefs to serve a warm, fresh tasting, sliced sourdough bread at a breakfast buffet or as part of a side dish - or can be served as the perfect sandwich carrier.
La Lorraine Bakery Group’s individual tartlets can also offer great versatility and flexibility across hotel meal services. Its ready to fill tartlets are delicious in taste and crisp in texture. Made with pure butter, these shortcrust pastry cases offer total convenience and quality. Meanwhile chocolate lovers can indulge in the Cocoa Tartlet Base Chocolate Filling; a cocoa flavoured shortcrust pastry case made with pure butter and filled with a sensational Belgian milk chocolate mousse. Whether it be sweet or savoury, these cases can be filled with so many choices - allowing chefs to be creative and innovate with new flavours and ingredients.
Do you provide any serving suggestions or pairing recommendations to enhance the experience of your products during Christmas meals?
La Lorraine Bakery Group prides itself on its innovation and offers a whole host of tips, tricks, advice and suggestions to help hotel chefs enhance the experience of their products during Christmas mealtimes. From revamping menus with new festive sandwich variations, being creative with Christmas themed desserts, to getting more out of your viennoiserie products and adding that personal touch to your festive menu, the talented team at La Lorraine Bakery Group are on hand to assist.
We offer everything from guidance and coaching, baking demos, starter boxes, sales techniques and tips & tricks, recipe inspiration, promo tools to marketing support access, innovation and trends and insights. Our goal is to support our customers - every day.
Can La Lorraine Bakery Group provide training for hotel kitchen staff on how to best use or serve your products during the festive period? Where required, La Lorraine Bakery Group has a talented team of development chefs who are dedicated to training hotel kitchen staff on how best to use or serve products during the festive period. Its skilled team can demonstrate best practice, offer up new and exciting serving ideas and showcase how to get the very best out of a product.
No matter the size, type of business or oven, we are here to help our customers - every step of the way.
For more information visit www.panesco.com/en-en / www.donutworrybehappy.co.uk www.lalorraine.com/gb-en/professional
SPRECHEN SIE DEUTSCH?
Inaugural edition of Independent Hotel Show Munich launches seminar programme.
Building on its success in London, Amsterdam and Miami, the Independent Hotel Show is now heading to Munich for its first German language edition.
Taking place on 20-21 November at MOC Munich, Independent Hotel Show Munich (IH Munich) will welcome the independent luxury and boutique hotel communities of Germany, Austria and German-speaking Switzerland to meet, network, and source quality hotel products and services.
Hoteliers and interior designers will have the opportunity to engage with more than 150 exhibitors showcasing their products and services including HotelPartner Revenue Management, Technogym, Baobab Collection, 360 Decoro + Pfeiffer, Hospitality Industry Club, Vola, Dornbracht, Mühldorfer and FBD Mobler.
A highlight of the first German-language edition of the Independent Hotel Show will be its inspiring seminar programme. Guests can look forward to two days filled
with panel discussions and keynotes by charismatic industry leaders and renowned hospitality experts from across Germany and beyond.
Horst Schulze, Former President & COO of The RitzCarlton, will give a keynote on the topic “What Does a Hotel Business Need to Survive in a Competitive Market.”
In his speech, he will analyse how hotels are constantly seeking ways to stay ahead of their competitors by adding unique value, developing a strong brand presence, and creating memorable experiences.
One of the greatest challenges faced by the Germanspeaking hospitality industry will be addressed in the session “Hospitality in 2025: How to Hire, Train & Retain,” moderated by Prof. Dr. Christian Buer, M.A. HSG Managing Partner of Horwath HTL Germany and featuring Dr. Caroline von Kretschmann, Managing Partner of The European Court Heidelberg and Alexander Haas, CoOwner of Haus im Tal & Flushing Meadows.
The panel will discuss the findings of a recent survey that
shows hotel employee culture has remained unchanged for decades, despite drastic shifts in the needs of new generations. It will explore how to attract and retain skilled staff in the fast-paced hotel industry.
“The Power of Boutique: Why Big Chains are Going Niche,” moderated by Friedrich W. Niemann, Managing Director of MCH, will examine how hotel chains are leveraging the power of boutique, seeking to emulate unique independent brands and investing in local communities, tailored design and individual services.
Another panel discussion not to be missed is “Boost Profitability with Personalised Revenue Strategies and Intelligent Guest Communication.” This session will demonstrate how targeted messaging can build trust, drive direct bookings, and enhance upselling opportunities, all while creating a seamless guest experience that maximises revenue. It will be moderated by Anna Heuer, Managing Director of HSMA.
Petra Winter, Partner and Editor-in-Chief of Beautiful Minds Media, will give a keynote on “Authentic Luxury: Meeting the Needs of the Modern Traveler.” She will explain why luxury hospitality is not (just) about glitz and glam, but rather about authentic, personalised, and mindful experiences that create a long-lasting holistic impact and moments of delight.
Hanna King, CEO of King’s Hotels will join Dr. Christoph Nussbaumer and other panellists to discuss “Methods and
Techniques for Cost Control in Your Hotel Business.” The session will offer tips on how to grow profitability and how to get a better return on investment.
“Adaptive Hospitality and Community Building: Redefining Modern Hotels” is another panel that visitors of IH Munich should not miss. This session will explore how hotels can engage local communities through coworking spaces, modern concierge services, F&B offering and innovative commercial models. It is moderated by Sander Allegro and stars panellists including as Lea Jordan, Member of the Board of Experts of ITB Berlin ConventionDigitalization, Startups, and Travel & Hotel Tech.
Anna Kaltwasser, Creative Director Interior Design of Monoplan, is one of the panellists who will examine the latest interior design trends that make hotel spaces more inviting and memorable during the panel “Boutique Design Trends: Leading the Future of Hotel Interiors,” which is moderated by Ursula Karolin Göhring, Chairwoman of BDIA.
The inaugural edition of Independent Hotel Show Munich will take place on 20-21 November at MOC Munich and is free for hoteliers to attend. Register for your complimentary trade ticket to this year’s event at independenthotels.de. Please note the sessions and presentations at IH Munich will be in German.
RIDING THE WAVE
How to keep your head above water in the face of economic uncertainty, as told by Lucy Trott, Senior Associate, Stevens & Bolton.
Businesses in turmoil dominate the financial press. That depiction of financial distress is supported by monthly figures which make plain that the financial legacy of the Covid-19 pandemic is an increasing number of insolvencies. It is a trend which does not show any sign of abating.
For balance, it is worth remembering both that the prepandemic period saw insolvencies at historically low-levels and that we aren’t yet anywhere near the insolvency rate seen during the 2008-09 recession. Behind the headline figures, there are unprecedented levels of director-led insolvencies, which point to a different set of drivers as to why companies are entering insolvency processes and in turn provide some insights into best practices to avoid insolvency proceedings.
Financial trends post-pandemic
The forecast ‘wave’ of insolvencies expected in the immediate aftermath of the pandemic following the withdrawal of the government support measures did not materialise. What we have seen instead is a steady stream of increased insolvencies, which have been primarily driven by unprecedented levels of director-initiated creditors’ voluntary liquidations (“CVLs”). CVLs are an ‘end of life’ measure for a business, where there is no hope of rescue and the directors consider that trading conditions are such that the business cannot survive. The high numbers of CVLs as opposed to compulsory liquidations, which are creditor-led, reflect the tough trading conditions for businesses since the pandemic and demonstrates that directors are being proactive in closing businesses, as opposed to being forced into insolvency by creditor pressure.
So, what has led to the high levels of CVLs? The hospitality industry benefitted from many of the government support measures put in place through the pandemic and in its immediate aftermath, including the furlough scheme, “eat out to help out” schemes, bounce back loans, and temporary restrictions which, in many circumstances, prevented creditors from enforcing debts. Those measures have long since been withdrawn and many hospitality businesses continue to struggle both with debts accrued during that period as well as the resulting fundamental changes to the way in which people work and spend their free time.
No doubt the cost-of-living crisis, energy costs, sticky
inflation (which for hospitality businesses often increases operational costs which cannot always be easily passed on to consumers), and high interest rates over a prolonged period have also all had a part to play in the demise of many businesses which have struggled to adapt to a world of reduced profit margins, increased costs and increasing wage bills.
Many businesses reliant on external lending will have had to refinance since interest rates spiked following the disastrous mini-budget of 2022 and will be feeling the continued strain of substantially higher interest payments. While interest rates are starting to reduce, it will be some time before businesses on fixed interest rates reap the reward of reduced payments. Further, although inflation has now also reduced in line with the Bank of England’s target levels, energy prices are due to increase again
“Cashflow forecasts should be regularly produced and reviewed.”
in October, at a time of year when both businesses and consumers are more heavily reliant on gas and electricity.
The outlook
It’s not all doom and gloom for businesses though, as some of these difficult trading conditions show signs of easing. Interest rates have already started to decline and it is widely anticipated that there will be a further rate cut before the end of the year before a steeper decline in 2025. We await the upcoming budget from the new Labour government and, while the messaging around the budget suggests difficult decisions will be taken, the new government seems focused on growing the economy.
One of the key measures which the government intends to introduce is an overhaul of the business rates system to create a fairer trading environment for high street businesses, which will be welcome news to bars, pubs and restaurants. With a five-year term ahead for the new government, businesses will also have the benefit of some certainty for the purpose of business planning, which should provide reassurance following years of uncertainty
due to the pandemic, the revolving door of prime ministers and the war in Ukraine.
Good business hygiene
What should companies do to keep their heads above water in the current climate? All businesses, whether in financial difficulty or not, should put in place systems to maintain good financial health. Cashflow forecasts should be regularly produced and reviewed. Board meetings should take place regularly, with minutes kept, and advice sought on any legal or financial issues on the horizon. Where new measures or rules are introduced by government, companies should consider the impact on their particular business and any challenges that may arise from them. If in doubt, seek early advice to assist with business planning.
ELEVATE THE ESSENTIAL
Providing beautiful, sustainable water in hotels.
Water is the universal language of hospitality. From providing water in hotel suites, to serving a glass of water when guests sit down at a table, the simple act of offering this essential beverage is a long-standing welcoming tradition, signifying the care and attention of guest’s requirements. However, in today’s environmentally conscious world, how water is delivered matters as much as the act itself. Borg & Overström, a leader in sustainable water solutions, has transformed how hotels can provide high-quality drinking water experiences, whilst reducing their environmental footprint.
Traditionally, bottled water has been a mainstay in hospitality, offering guests convenience, luxury, and the reassurance of quality water. From a warm comforting cup of tea after a long day sightseeing, to a chilled glass of water post-gym workout, access to water is essential. Hotel rooms, mini-bars, and conference tables are often stocked with bottled water, resulting in a mountain of single-use waste. An average midsize hotel can use hundreds of single use water bottles in a day, which equates to hundreds of thousands of bottles in a year. Every bottle of water has to be ordered, transported, stored, restocked and chilled. This not only contributes significantly to carbon footprint but also is time consuming for operational staff.
In response to the growing demand for sustainable drinking options, hotels are now seeking ways to reduce their environmental impact without sacrificing guest experience. Borg & Overström is at the forefront of providing hotels with sustainable water solutions that are both practical and luxurious. Our point-of-use taps and dispensers offer freshly filtered, chilled, and sparkling water without the need for plastic bottles and with no need to re-order, re-stock and store. Our dispensers align perfectly with Environmental, Social, and Governance (ESG) goals, which prioritise access to clean water and responsible consumption.
Borg & Overström’s water dispensers go beyond reducing plastic waste; they also optimise energy usage. The EcoMode technology featured in these systems reduces energy consumption by up to 70%, ensuring that dispensers enter a sleep mode when not in use, such as overnight or during periods of inactivity. Traditional
beverage fridges and coolers in hotels consume energy continuously, even when there are no guests to use them. By switching to Borg & Overström’s intelligent, energysaving dispensers, hotels can lower their energy costs and reduce their carbon footprint.
Guests are increasingly bringing their own reusable water bottles with them as they travel, so creating convenient refill stations, is an ideal way to ensure guests can easily refill, refuel and refresh. This shift towards embracing refillable solutions not only reduces waste but also enhances the hotel’s commitment to sustainability, appealing to eco-conscious travellers.
The benefits of Borg & Overström’s point-of-use water dispensers and 4-in-1 boiling taps extends far beyond waste reduction and energy savings. As hotels evolve to meet the demands of a more eco-conscious clientele, offering high-quality, sustainable drinking water is more than just a trend—it’s a responsible, forward-thinking step toward a greener hospitality industry. By reducing plastic waste, lowering carbon footprints, and embracing intelligent green technologies, hotels can provide exceptional guest hydration experiences while championing sustainability. borgandoverstrom.com/en/
FESTIVE WINE SERVES
Lanchester Wines’ James Dainty offers some advice to hoteliers considering how to maximise their Christmas wine list.
The festive period creates one of the simplest opportunities to make profitable adjustments to your wine list. The Christmas season signals parties and celebrations, a time for pushing the boat out and trading up from everyday drinks. Sparkling wine is the obvious addition to a wine list at Christmas, whether by the glass or by the bottle – perhaps a trade up on the size of bottle, to a magnum or even a jeroboam for extra special celebrations.
Elevating the customer experience within hotels, be it your restaurant, bar or in-room ordering, is about crafting memorable moments that linger long after the stay ends. Wine, often synonymous with celebration and indulgence, presents a golden opportunity to enhance customer satisfaction while boosting turnover. Treating your wine list as an integral part of your offering ensures it complements your overall approach and maximises revenue.
A good wine merchant will always help you match a wine list with your food menu, but a great wine merchant will advise you on creating a wine strategy to enhance your guest experience while benefitting your bottom line.
Think about adding an experiential element to your Christmas drinks offering
You know your customers better than anyone, so create a Christmas wine list that directly suits their specific tastes –and likewise, if something isn’t working, change it. Perhaps even invite key customers to taste the wines with your merchant before listing. During the process of exploring new ranges and at the time when you’ve pretty much confirmed your core list – so after your first or second consultation – it always works incredibly well to invite your top customers to an exclusive tasting of the wines before you finalise your selection. Thus giving your customers a sense of ownership with the festive wine list.
Ensure your festive offering stands out above competitors
To differentiate your festive wine list, think about offering a classic Brut Champagne by the glass – perhaps something more distinctive and premium than your usual house
Champagne, like the Champagne Moutard Champ Persin Blanc de Blancs or Rosé Cuvaison. In the UK, rosé is the second-largest Champagne category, making it a vital inclusion. While rosé is typically more expensive, the festive season is the perfect time for customers to indulge and treat themselves and their loved ones.
For festive wines, consider the occasion and menu pairings. Focus on Old World classics that complement traditional holiday dishes. For instance, a robust Amarone is perfect with roast beef, while wines from the Douro offer incredible value and familiarity, making them an ideal choice for festive dining.
For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk
