CLH Digital - Issue #136

Welcome to the latest issue of CLH Digital

fits a reduction in VAT would bring to the countr y, the sector and the Treasur y itself This was referenced with the success stories in other countries

I highlighted the wider countr y ’ s well being That is what hospitality is:

Hospitality is crucial to the health of the UK economy, it provides much needed growth, investment and jobs in ever y single region of the UK

Pre pandemic up to 2019 it was the UK’s 3rd largest pri vate sector employer, contributing a significant £130bn to HM Treasur y

And as far as employment goes it is still in the top 5 of industries within the UK with few industries able to match the fantastic career and training prospects offered by the hospitality industr y to workplace entrants of all skill levels I have often cited myself as an example a working class boy from an inner city estate in Liverpool” and when I joined hospitality, working and studying here in Bournemouth oppor tunities for travel career growth and social skills were astonishing and still are!

My letter to Rishi Sunak highlighted the fact that he had reduced it during the ludicrous lockdowns we were forced to endure all he had to do was maintain the momentum for a period of time to give it a chance to see if it worked

The World Cup kicks off on Sunday offering wonderful oppor tunities for extra sales

This is the first to take place in autumn, traditionally taking place in warmer summer months which automatically ratch ets up the feel good factor and the money flowing through the till

It was, of course , timed to take place just a few days before the Chancellor’s Autumn Budget And after demonstrating outside the Houses of Parliament we moved on to the Treasur y office where , I am absolutely thrilled to say, we made a lot of noise which can be seen (and heard!) here https://tinyurl com/595jdtwm

It may not have looked like the biggest demonstration the UK has seen, but there were many messages of suppor t from the sector around the countr y who could not make it due to pressures of work, in par ticular staffing issues, and also peo ple who could not make it due to the cost many in the sec tor really are living on the breadline Never theless, the message was succinctly put To be honest I didn’t expect VAT to be cut Regular readers will know we have lobbied for years and last year October 2021 I wrote to Rishi Sunak, who was then Chancellor, outlining all the bene

However, it’s not just the sector’s employees, but also con sumers more broadly that benefit from its hospitality suc cess It is ingrained in ever y community across the countr y, providing food, drink, comfor t and enjoyment on both special occasions, and commiserations and in ever yday life Without hospitality, visitors to the UK would not have the experi ences that make us one of the best tourist destinations in the world

This did, of course , fall on then Chancellor Rishi Sunak’s deaf ears Okay, no surprise there , and while the chancellors’ budget may not have been as bad as expected the lack of suppor t (even any projected future suppor t) is hugely disap pointing That said I do live in hope that sooner or later instead of seeing a tax and spend Chancellor, and in my life time that’s all they have been I cannot think of one that has been truly inspirational in any way But I do hope that we have one in the not too distant future (I won’t be in the least bit surprised if we have another Chancellor by May 2023) who will take the bold and courageous decision to give VAT reduction a chance

Taking place in the dark and colder months and not with out its controversies, the World Cup is, according to some pundits, under threat of being a rather muted affair Personally I don’t think that is the case Once kick off takes place I think all nations will get behind the game and their national team I suspect pubs may enjoy a boost to sales from late November This is typically quiet time that may see more business, par ticularly on Mondays and Tuesdays, when some of the early England and Wales games take place That could transition nicely into Christmas trade , which, now the Chancellor has set out his stall, will see a return of office par ties, and revellers on nights out as we seek to put our woes behind us

However, and this is a ver y big “however” at the time of writing this, just to add to the controversy the Royal family in Qatar have banned beer sales in and around stadiums

Who negotiated contracts and terms for the biggest spor ts event in the world, and did not ensure cer tain safeguards and guarantees for sponsors who pour tens if not hundreds of millions of pounds into the spor t in sponsorship and fans who by tradition are beer drinkers before during and after game?

That said won’t have that problem over here and I will be cer tainly watching England’s first game at the spor ts bar near where I live!

Once again I would ask the favour we want more Twitter followers! So please do follow us on Twitter @CLHNews, and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

EDITOR

Peter Adams

Autumn Budget- Business Rate & Energy Support but Sector Remains “Fearful”

(CONTINUED FROM FRONT COVER)

The provision of the 13 6 billion package will, the Chancellor said, help companies through the next five years of economic uncer tainty, promis ing that two thirds of proper ties “ won’t pay a penny next year ” , stating that “thousands of pubs, restaurants and small high street shops” will benefit from this move

A new government funded transitional relief scheme will also be intro duced, as called for by business trade bodies, which Hunt said will bene fit around 700,000 businesses

Mr Hunt confirmed that the current VAT threshold will be retained until March 2026

NEGLECTING THOUSANDS OF BUSINESSES

Hitting out at the Chancellor s budget, Michael Kill CEO NTIA said: “This Government is guilty of neglecting thousands of businesses and millions of employees and freelancers across the night time economy, this budget has not gone far enough and still lacks clarity, and will, with out doubt, see a huge swathe of SMEs and independent businesses disap pear in the coming months ”

“When businesses should be preparing for the busiest period of the year, they are now having to consider their future , and will remember the four th failed attempt to deliver a budget to safeguard businesses at the sharpest end of the crisis ”

‘There is no consideration for the human impact, this will have a devas tating effect on not only business owners, but the individuals and families who have committed their lives and livelihoods to this sector ”

OFFERS LITTLE IMMEDIATE COMFORT

British Institute of Innkeeping CEO, Steve Alton said: “Today’s state ment from the Chancellor offers little immediate comfor t to our mem bers, all of whom are facing the most challenging and critical times for their businesses

“As small businesses at the hear t of their communities, run in the main by independent operators, they are amongst the hardest hit once again

“We welcome the news that Business rates relief for the Retail, Hospitality and Leisure sectors will be continued and increased to 75% for 23/24 in line with our consistent calls on Government for ongoing suppor t in this area

“However, energ y price rises are crippling these vital and viable busi nesses, and whilst the current Energ y Business Relief Scheme offers some suppor t, for many, it is having a limited impact in terms of mitigat ing the huge cost increases they are bearing

The scheme only addresses a discount on actual energ y usage , and other increased costs such as management fees and standing charges mean that bills have risen in real terms by well over 200% and in some cases up to 700% in comparison to 2021 ”

“In addition, our recent sur vey with other industr y trade bodies, revealed the impact of chronic staffing shor tages for BII members, with 20% vacancies over the key festive trading period, leading to 1 in 3 oper ators having to reduce trading hours to cope with demand Unable to trade fully in this golden quar ter for many they will be facing a cliff edge for their businesses come Januar y

“Whilst the suppor t for those more vulnerable individuals in the form of a rise in the National Living Wage is welcome for staff, these addition al, unavoidable costs for our members, without fur ther suppor t from Government, could be the nail in the coffin for many small businesses

“As the public face their own cost of living crisis, pubs cannot simply pass these rapidly escalating costs through to their customers

“PLEASED TO SEE BUSINESS RATE BENEFIT”

UKHospitality Chief Executive Kate Nicholls said: “The Chancellor painted a grim picture of what we ’ re facing as a nation and Britain’s hos pitality businesses are already in the midst of severe economic turmoil

“Sur vival this winter is the priority for venues across the countr y and there is the ver y real possibility that a significant propor tion of our sec tor will not sur vive the winter It was crucial that the Government addressed this today

“I’m pleased that the Chancellor has listened to the vast majority of UKHospitality’s proposals on business rates, covering a freeze in the multiplier, extended reliefs and no downward transition This means those seeing their valuations decrease will see the benefit in their bills immediately at the same time as increases are capped

“However it remains the case that the current system is outdated and not fit for purpose The Government made a manifesto commitment of root and branch review and it’s essential that this delivered as soon as possible

“What we failed to hear today from the Chancellor was any plan for economic growth, despite him recognising its impor tance Businesses create jobs, deliver higher wages and contribute millions in tax revenues but without a serious plan from the Government, margins continue to be squeezed without a path forward to growth

“There is nothing to give firms confidence , let alone invest, and we need to see an urgent plan for economic growth and how business will

be at the centre of that UKHospitality stands ready to work with Government to develop such a plan and on the essential package of energ y suppor t post April ”

ROOT AND BRANCH REFORM STILL NEEDED

Emma McClarkin Chief Executive of the British Beer and Pub Association said: It is right the Chancellor has acknowledged of the need for changes to our business rates system and extended and increased relief to 75% for pubs, so they do not continue to be penalised through unfair taxation Urgent root and branch reform is still needed make business rates fit for the 21st centur y, with the decision not to introduce an Online Sales Tax it seems the Government doesn’t recognise the completely archaic nature of the current system

“The failure to provide any fur ther relief for our industr y today will hit pubs, breweries and their customers extremely hard this winter, and will have a devastating, lasting impact on communities across the countr y

“Without lower beer duty or detail on whether energ y costs will dra matically increase early next year, pub and brewers will still be forced to continue to make incredibly difficult decisions The last thing they want to do is increase costs for their customers; they want to remain a place of solace , warmth and community, especially now, when the countr y needs them most”

BUDGET ONLY GOES HALFWAY TO SOLVING HOSPITALITY’S PROBLEMS

Giles Fuchs Owner of Burgh Island Hotel said: "Restaurant pub and hotel owners alike listened intently to what the Chancellor had to say at the dispatch box yesterday For months industr y leaders in the hospitali ty sector have been calling for suppor t as rising inflation and a growing cost of living crisis forces venues up and down the countr y to shut their doors We welcome the announcement in yesterday’s Autumn budget that thousands of venues will be eligible for £14 billion in business relief “

“Whilst this will provide venues with a vital financial lifeline for the months to come , the Autumn budget only goes halfway to solving hospi tality s problems

The Chancellor should continue to look for ways to enhance the cur rent suppor t measures which could include reforming the business rate system and encouraging more investment into and throughout the hos pitality industr y The next time the Chancellor steps up to the dispatch box, we hope that he will announce fur ther suppor t for the sector as the countr y likely moves into a difficult recession "

Hospitality Sector Stages Third

Demo to “Make Its Voice Heard”

The hospitality sector came together at Parliament Square and outside the Treasur y in protest at the government’s lack of suppor t which the sector says is “killing the industr y “

Publicans, restaurateurs, chefs, and bar tenders, waiters and wait resses descended on Westminster for the third HospoDemo protest yesterday (Monday November 14), urging the government to suppor t the beleaguered hospitality sector

Sector workers owners and suppor ters came gathered from the throughout the countr y, including Dorset, Kent, and Manchester, made their way to Parliament Square with their pots, pans, and wooden spoons to make as much noise as possible ahead of the Autumn Budget this coming Thursday

In impassioned speeches organisers, sector leaders and business owners called on the government to provide three concessions: reduce VAT to 10%, offer a business rates holiday or reduction, and the introduction a visa scheme allowing staff from overseas to work in hospitality

Sacha Lord Night Time Economy Adviser to Manchester travelled down to make his voice heard

“None of us will ever agree politically and ever ything he said, one thing we would all agree on is that hospitality is at its 11th hour”

“We are the 5th biggest industr y in the whole of the UK, and I’m sure that Christmas bookings, are camouflaging the reality, unless this government listens to us and unless they stand up and unless they give us the suppor t that our colleagues across Europe have , a reduction in VAT extending business rates lowering the Visa requirements to get people back into the sector, if they don’t listen to us we will see closures in Januar y Februar y March that we have never seen before on record”

” , these are the toughest times the industr y has ever had to face” she said

“The government must step in to help hospitality before it’s too late” she pleaded, highlighting that the sector is the 3rd largest employer in the UK contributing £130 million to the UK economy each year ”

Suppor ting the sector’s cause was LibDem MP Daisy Cooper, who described “ our iconic pubs restaurants and music venues as the beating hear t of our High Street”

Recognising the hard work and dedication by workers in the sec tor, and described forecasts that up to 1/3 hospitality of businesses could close in the New Year as a “national scandal”

Recognising how the sector stepped up during the pandemic , helping a vulnerable , delivering food, suppor ting communities, changing business models overnight, she said it would be unforgiv able if the government was to allow hospitality to fold because they’re not suppor ting them now ”

She demanded that the government “fix the broken business rates system once and for all, I want to see the salar y threshold scrapped for visas, and we must extend the energ y suppor t system so busi nesses can plan and invest in the future”

In an impassioned and sometimes emotional address, Natalia Ribbe, owner of Barletta and Sète in Margate , who has

in

y for over 20 years, added: “Enough is enough I’m tired of feeling like I live on the red line , whereas the hospitality from this government”? “We are par t of histor y ” she added “ we bring people together we bring people to this countr y, and I’m tired of not being acknowledged”

“Hospitality is the first thing to go when you have a recession; we won’t be able to sur vive if we don’t see some kind of suppor t or acknowledgement from the government ”

He said he had worked

He said: “I am in a relationship with someone from France We did long distance for two years and she also works in hospitality Unfor tunately, she spent €1,500 (£1,322) tr ying to come here six months after Brexit She already paid and then the company itself got denied the license by the government Since then, the govern ment have put more and more rules in place ”

After the shaking of cocktail makers, the ringing of bells and the banging of pots and pans the protest moved on to the Treasur y, where the crowd united to chant “Save our pubs! Save our pubs!”

We

”

He

“What’s impor tant is the government listen to what we ’ re asking for Jeremy Hunt is currently inside the Treasur y that we ’ re standing outside and is hearing this noise and reading our signs ”

Rachel said the demonstration had received great suppor t from people who were unable to attend simply because couldn’t leave their restaurant, bar, or café to attend because they didn’t have enough staff to work the hours of the demonstration

Adding that there were also suppor ters couldn’t even afford the train fare to London to show their suppor t for the protest, because “businesses are so close to the bone”

Rachel added that I am confident that “We have made our point, we came here to tell the government that the industr y needs its suppor t, and am delighted that so many people have travelled from near and far”!

Opening the demonstration organiser Rachel Har ty the current challenges facing the sector as a “perfect storm of inflation, rising costs staff shor tages and much more

worked

the industr

Josh Eggleton of Pony Restaurant Group, which includes Michelin starred The Pony & Trap in Bristol, “Ever y penny I have ever made in our business I have reinvested in our business and that’s all I’ve ever done , paid myself the bare minimum to make sure that I can make the environments I run better for my staff and customers

give as much back as possible but now we need to ask for something back from the government

said the industr y is “ on its knees” and echoed the group ’ s calls for the government to introduce measures to ease the impact of economic headwinds currently hitting businesses across the UK

Tom Robinson proprietor of Tom’s restaurant travelled up with his team from Lyme Regis in Dorset to their voices heard “It can not go on he said Our industr y has been decimated since the pan demic began and things are only getting worse Without urgent government inter vention, countless more businesses will close , more jobs will be lost, and more lives will be ruined We are here to make our voices heard”

Oliver Eardley a bar tender of 10 years who currently works at Sketch in London’s Mayfair, came to the protest despite having been at work at 3am “deep cleaning the fridges”

75 hours a week for the past three months due to lack of staff and his main concern was “getting the EU workers back”

Rachel Har ty, organiser of HospoDemo, said:

Autumn Budget- Business Rate & Energy Support but Sector Remains “Fearful”

FREEZE IN ALCOHOL DUTY

C AMRA Chief Executive Tom Stainer said: “The UK’s world renowned pubs, social clubs, brewers and cider makers are a vital par t of the social fabric of our communities that need and deser ve help to make sure that they sur vive and thrive But businesses and pubgoers will have found lit tle comfor t in today’s Budget statement

“The lack of clarity on whether or not the hospitality sector will get help with energ y costs beyond April 2023 makes it impossible for licensees to plan and risks more of our beloved locals calling last orders for good as they struggle to cope with rising costs and customers tight ening their belts

“With consumers feeling the squeeze , it has been disappointing that the Chancellor didn’t announce any extra help to keep pub going afford able , such as re introducing the freeze in alcohol duties to avoid addi tional increases in the price of a pint or bringing forward plans for a new, lower rate of duty for draught beers

“C AMRA will continue to campaign for extra suppor t and a fair deal for the nation’s pubs, clubs, breweries and cider producers ” Commenting on the for thcoming business rates revaluation in England, Tom Stainer added:

“Extending and increasing business rates relief for hospitality business

es in England in 2023/24 will cer tainly be welcomed by licensees However, this is not a substitute for proper reform of the business rates system to end the unfair burden on pubs

C AMRA will now be looking closely at the results of the latest reval uation and can only hope that the pub sector has a fairer share of the burden than before

UNSUSTAINABLE PRICE INCREASES

David Scott, CEO for The Hotel Folk who own and run six hotels, a boutique spa, golf course and an event venue across Suffolk said: While the increase in minimum wage for over 23s by nearly 10% and holding the employee’s tax allowance at its higher level of £5,000, will be wel come by employees, it will only compound budgeting issues for larger hotels such as ourselves

“Combine this increase in staff salaries with rising costs in other areas and we have a package of unsustainable price increases

To help balance rising costs, the Government is extending and increas ing the business rates relief scheme from 50% up to 75% of the pre pan demic level for 2023 24, capped at £110,000 per business This surpasses the ask of the main business representatives and is most welcome

“However, this won’t be sufficient to counteract the higher costs and we would have no choice but to pass these onto the consumer whose finances are already under pressure ”

RECOVERY REMAINS FRAGILE

Joss Croft, CEO, UKinbound said “We greatly welcome the business rates suppor t package which will come as a welcome relief to many businesses in the inbound tourism sector, however we urge the Chancellor to go fur ther and expand the business rates relief scheme to include vital nonretail businesses such as tour operators who were also excluded from the leisure and hospitality pandemic suppor t

“The UK’s inbound tourism industr y is a vital driver of our economy, and we remain committed to rebuilding from the impacts of the pan demic Today’s statement reinforces that this recover y remains fragile and that we have a long way to go to return to our pre pandemic levels of visitor numbers and our £28 4 billion contribution to the UK econo my ”

NEXT PART OF THE PUZZLE

Rober t Hayton, UK President at the real estate adviser Altus Group said the Chancellor has listened, delivered and provided cer tainty to business over a key ask adding “This is a budget for the embattled high street where rents have been in decline for a number of years Next April will now level up regions and sectors which have fared badly whilst protecting those against exceptionally large increases in tax liabilities The next par t of the puzzle could come as early next week with the publication of new draft rateable values and then businesses will know exactly their rates bills for next year ”

Time to Invest in the Skills of our Nation’s Pubs and Hospitality Businesses

The British Institute of Innkeeping (BII) has written to the Prime Minister and the Chancellor, urging them to invest in our vibrant and vital sector to ensure that it can be at the hear t of the economic recov er y

The letter calls on the Government to recognise the fragility of pubs, but also the oppor tunity they represent for growth and employment for the countr y going forward CEO of the BII, Steve Alton commented:

“Times have never been tougher for our members and the wider hos pitality industr y, but the resilience they have shown over the past 3 years has demonstrated the immense appetite for the experience that they deliver, one that cannot be replicated anywhere else

“Whilst they face huge challenges with rising energ y costs and dou ble digit inflation across all areas of their businesses, they also have the power to be a key par t of the economic recover y, providing thousands

of jobs and career oppor tunities like no other sector can

“With the right investment in these small businesses at the hear t of their communities in ever y village , town and city they can be a driving force for employment and rapid career growth, levelling up ever y area of the UK

“They have been recognised as a unique and critical par t of our com munities and our economy by Government throughout the pandemic , and they now need the breathing space to be allowed to begin their own recover y, to the benefit of the entire nation ”

Read the letter at https://bii imiscloud com/common/Uploaded%20files/CEOLetters/2022/ British Institute of Innkeeping letter to the Prime Minister11 11 22 pdf

Soaring Energy Bills Add Misery To The Struggling Hospitality Sector

The outlook for the hospitality industr y in the UK has been darkening gradually amid the rising cost of living crisis Over the last three months over one third of the restau rants and pubs in the UK have slashed their opening hours to stay afloat amid the esca lating energ y bills according to the fresh figures unveiled by the Office for National Statistics (ONS)

A range of UK hospitality businesses, including restaurants, cafes, and pubs, have decreased the number of days that they would be open At the same time 7% of busi nesses slashed a day of trading, and around 7% reduced two days Additionally, 21% of businesses said they had altered their operational hours but didn’t disclose the days they would be open

The ONS’s Business Insights and Conditions Sur vey (BICS) has uncovered that the wider UK hospitality sector in which one out of 14 UK workers are employed has been notably impacted by the skyrocketing energ y costs But looking at the bigger pic ture , overall, just 3% of the total businesses slashed their trading hours due to rising energ y bills

Numerous hospitality enterprises also said they were facing a decline in demand due to their customers being hit by the rising energ y bills ever since the escalation of the Russia Ukraine war In September, the UK government announced energ y subsidies tem

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

porarily to help businesses tackle the increasing costs However, the ONS claimed that this didn’t result in any major change in the percentage of hospitality businesses which was saying that soaring energ y bills were their chief concern

Trade body UKHospitality had said in October that the threat of collapsing by early next year persisted among over one third of the UK hospitality businesses This fear was mainly driving rising energ y prices, labour shor tfalls, and overall consumer spending decline due to their squeezed budgets

In general, the UK hospitality sector hangs in the balance , and rising energ y costs are adding to the pressures faced by businesses

Source:

https://c yprus mail com/2022/11/14/over a third of uk pubs and restaurants cut hour s to save on energy bills/ https://www bighospitality co uk/Ar tic e/2022/11/14/Hosp tal ty sector faces 900m bus ness rates increase

https://www creditstrategy co

Visionary Chefs Invited to Compete in the Prestigious Lumina Challenge

A two stage semi final will see finalists join the judges at a champagne and canapes networking event at Alliance HQ in Februar y 2023 where they will receive samples of the Lumina product, learn more about the brand and speak directly with a Lumina farmer in New Zealand Semi finalists will then be asked to submit a shor t video about what makes Lumina Lamb stand out from the competition their recipe and what makes their dish so special

The judges will then select just eight chefs to move on to the live final which will take place at Hotel, Restaurant & Catering (HRC) on 20 March 2023 An exhilarating one hour live final will see contestants pro duce four dishes, with the winner announced in an Award Ceremony hosted exclusively at Chef HQ, the exciting HRC hub for Chef ’ s Magazine

lifestyle

The Lumina Challenge will open for entries from 1 December until 16 Januar y 2023 For more information, visit the Lumina website at http://www luminafarms com/challenge uk

South West Has

Hale Events’ trade shows can help your business succeed in 2023 With 2022 already ending it's time to plan how you will find ingredients for your new menus, the best retail food and drink, and the equipment and ser vices your business needs to keep ahead of the competition

Hale Events’ three trade shows have real bite They introduce buyers to a wide range of exhibitors and suppliers, to help them find ways to maximise profits whilst improving efficiencies They enable networking with colleagues to share challenges (and solutions!)

Hospitality and retail are facing another tough year, and it s more impor tant than ever to draw the silver lining from the economic storm clouds in ever y way possible These shows do just that!

THE SOURCE TRADE SHOW Wednesday 8th & Thursday 9th of Februar y 2023, at Westpoint near Exeter.

The Source trade show takes place in Februar y There's been a food and drink and hospitality show in this time slot in the South West now for more than 20 years This is one of the key times of year for buyers to seek out new suppliers of products and ser vices In par tnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas

EXPOWEST CORNWALL Wednesday 8th & Thursday 9th March, at the Royal Cornwall Showground, Wadebridge

If you have a Cornish business that’s in hospitality, catering, or food and

drink retail, then this is the show you cannot afford to miss!

Taking place well before the all impor tant summer season kicks off, the show is regarded as a cornerstone of the Cornish business calendar It’s an absolute must for buyers to compare a range of competing offerings as well as get a feel for the trends from afar shaping the market all under one roof

THE SOURCE ROADSHOW Tuesday 27th June , Ashton Gate Stadium, Bristol

Returning to Bristol after last year ’ s inaugural show, this show brings both the best of the South West, as well as the latest innovations from around the world, to Bristol’s food and drink buyers

These shows will satisfy your appetite , whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attractions, catering business, supermarket or if your business is food and drink They’re free to attend for trade buyers all you need to do is visit the relevant show website to register or ring the team at Hale on 01934 733456 Of course they welcome enquiries for stand bookings via the websites too or you can call the sales team on 01934 733433 Visit www.hale events.com to find the website you ’ re looking for Feed your need for the latest flavours!

The winner of the Lumina Challenge 2023 will win an all expenses paid trip to New Zealand in 2023, and be inducted into the Lumina Ambassador programme , joining the likes of Andrianos Poulis, Lee Ladislav Poustevnik, John Skotidas, and the illustrious Lumina Challenge judging panel Their exciting adventure to New Zealand will include a visit to Lumina Farms, a chance to tr y the product on premium menus in the countr y s best restaurants, a chance to cook alongside the best Lumina chefs from around the world, and an oppor tunity to experience the local culture and

Mayor’s Tourism Campaign Provides Multi-Million-Pound Boost to the Capital

A tourism campaign led by the Mayor of London Sadiq Khan to encourage visitors back to the capital has helped bring in £289m additional spending to London, new fig ures show today

The Mayor expanded his Let’s Do London campaign already the biggest domestic tourism campaign the capital has ever seen earlier thisyear to reach international audiences and encourage even more people to enjoy ever ything London has to offer following the impact of the pandemic on our hospitality, culture , leisure and retail sec tors

The Mayor’s campaign has been a huge success, delivering a return on investment of £28 for ever y £1 spent*, bringing in an additional £289m spending to London

It is also estimated that the campaign will bring an additional 600,000 visitors to London from other par ts of the UK, Germany, France and the USA Sadiq launched his Let’s Do London campaign last year to suppor t the capital’s tourism industr y after the devastating impact of the pandemic and travel restrictions saw the number of overnight stays in the capital more than halve Prior to the pandem ic , London was the third most visited city on the planet with the thriving tourism sector accounting for as many as one in seven jobs and contributing almost 12 per cent of the capital’s gross domestic product Visitors to London also went on to spend more than £640m in local economies outside of the capital

Through the Let’s Do London campaign the Mayor has been working with London’s business growth and destination agency, London & Par tners, and the London Tourism Recover y Board, to encourage Londoners and tourists across the world to enjoy the capital by shining a spotlight on the world leading range of attractions and enter tainment

This began with the biggest domestic tourism campaign the capital has ever seen and was extended earlier this year when the Mayor visited New York to launch the largest international tourism campaign London has ever seen This has included spending £7m to encourage international tourists back to London, £2m to attract overnight UK visitors and £1m for reaching out to Londoners

The Mayor of London Sadiq Khan said: “Our hospitality leisure and culture sectors are world leading and a major driver of our economy, but they have had an incredibly difficult few years due to the impact of the pandemic and now the cost of living crisis

“I’m delighted that my Let’s Do London campaign has helped bring in an additional £289m spending in London

“I will continue to bang the drum for our capital and highlight our unparalleled offer to visitors from all round the world, as well as the many exciting free events that we have on offer, as we build a better, more prosperous city for all ”

Laura Citron, CEO of London & Par tners, which runs Visit London, said: It s fantastic to see the positive impact Let’s Do London has delivered for London’s tourism indus tr y, as we welcomed back large numbers of international and domestic visitors this year With London’s 50th Pride anniversar y, the return of NFL London series, and the Platinum Jubilee celebrations, 2022 was a milestone year for the city As momentum continues to build in 2023 with the royal coronation and the return of renowned international events like Major League Baseball we encourage even more visitors from around the world to come and join us in London next year ”

UKHospitality Chief Executive Kate Nicholls said: “London is one of the most vibrant cities on Ear th and it’s fantastic to see the success of the Mayor’s campaign bringing much needed visitors back through the doors of our amazing hospitality ven ues The sector is so critical to London, generating £36 billion for the economy and employing half a million people , and I’m cer tain the campaign will go from strength to strength, attracting even more people from at home and abroad to visit As we head into winter, I can’t wait to see even more people enjoying the capital’s Christmas offering and the return of our world class fireworks display this New Year ”

Michael Kill, CEO Night Time Industries Association, said: “The Let’s Do London tourism campaign has been hugely successful for the capital, encouraging people to return to London post pandemic , reminding the world about how much this amazing city has to offer The proactive response by the London Mayor in conjunction with business leaders from across London in response to the end of the pandemic has led the way in recov er y campaigns ”

JD Wetherspoon Appoints CBRE and Savills to Sell 7 More Pubs

many

The new proper ties, which comprise a mix of 5 freehold and 2 lease hold units, are located in England and Scotland and are being considered for sale either individually, in small packages or as a por tfolio All of the proper ties will continue to remain open and trading as Wetherspoon out lets until they are sold

Paul Breen, Director at Savills commented: “Despite the volatility in the current market interest in the proper ties which went onto the market in September has been encouraging with terms now agreed for several of the sites We expect these additional proper ties to be equally appealing ”

Toby Hall, Senior Director at CBRE added: “These additional proper ties are all substantial, well located pubs which are fitted to a high standard Most of the proper ties are coming to the market for the first time in

The proper ties are as follows:

Coronet, Holloway*

Cross Keys, Peebles*

General Sir Redvers Buller Crediton*

Lord Ar thur Lee Fareham*

Plough & Harrow, Hammersmith

Saltoun Inn, Fraserburgh*

Thomas Leaper, Derby * Freehold

Pub operator JD Wetherspoon has confirmed the appointment of CBRE and Savills to sell 7 of its pubs which are in addition to the 32 pubs that were put on the market in September

Half of Consumers Dining Out Less as Cost of Living Crisis Intensifies

Half of UK consumers sur veyed for a new study said they are dining out less than at the star t of 2022, while guests are increasingly looking for value and variety when they do visit restaurants

A study by Revenue Management Solutions (RMS), analysed, in detail, over 600 UK consumers, comparing the sur vey results of Q1 2022, against the latest findings for Q3 2022, to determine whether there has been a shift in consumer behaviours and attitudes to dining out, as infla tion continues to rise at a staggering rate and the cost of living crisis intensifies

51% of those sur veyed are ordering less frequently from restaurants in order to save , an increase of 12% points on Q1 2022, when more guests managed their spend by also trading down Additionally, 70% compare prices prior to placing their order while 72% stated they always know the price of the menu items they’ve selected prior to ordering All sur veyed cited their intention to reduce their frequency of visits to restaurants across all sectors When comparing Q1 2022 figures against Q3 2022 Dine In 25% rising to 40% Drive thru 36% rising to 49% Take

meal

out 34% rising to 47% Deliver y 35% rising to 47%

Cooking ‘ ever yday’ meals from home is on the rise from 62% in Q1 2022 to 82% in Q3 2022 Socialising with family and friends in a restaurant remains impor tant, with 43% of respondents in Q3 2022 repor ting meeting more at restaurants as opposed to at home , versus 37% in Q1 2022 Celebrating a special occasion within a restaurant environment also saw an increase from 33% in Q1 2022 to 42% in Q3 2022

For Q3 2022, 80% of UK consumers stated they enjoy having a variety of option choices on a menu, yet one in two feel this is currently missing, with an additional one in three stating they no longer find satisfying value options on a menu

65% of respondents cited purchasing a combo meal from a quick ser vice restaurant in the past month, with more than one in two purchasing a

times for the same period 53% of consumers agree that combo meals represent better

International Salon Culinaire 2023 Opens for Entries

“We

Next

Craft Guild of Chef ’ s National Chef Team of the Year competition, in association with Waitrose & Par tners, will also have a new format at the competing chefs are challenged to construct delicious bowl food dishes New for 2023 is the prestigious Lumina Lamb Challenge from Official Meat Par tner Alliance NZ and a new online training competition for chef lecturers in par tnership with The Grande Cuisine Academy Steve Munkley, Salon Chef Director, comments: Next year s event is set to be another fantastic edition of HRC and International Salon Culinaire , attracting ever yone from the UK’s leading chefs to the next genera tion of culinar y superstars Live competition is a great way for chefs to challenge themselves, meet industr y peers and stand out from the crowd and I can’t wait to see what this year ’ s competitors produce ” Among the over 70 esteemed chef judges returning for 2023 are Cyrus Todiwala OBE of Café Spice , Gar y

Unox

International

International

Devereaux of the House of Lords, Dennis Mwakulua of the Lexington, Nick Vadis of Compass Group UK & Ireland, Matt Owens of the Craft Guild of Chefs, Mar tyn Nail of the Dorchester Hotel, Yolande Stanley MBE of The Pastr y Training Company and Candice Webber of Thomas Franks of London

have seen our students flourish and gain massive confidence to face the world,” says Todiwala “To all chefs: be bold, be brave , face chal lenges and be competitive , as it is facing an audience and creating the magic that is within you that what will make the difference for your rise and future achievements, and will give you the confidence to suc ceed

New additions to the judging panel include Terr y O’Riordan of Ketochefs, Shona Sutherland of the Tastyful and Scottish Culinar y team and Wayne Rober ts of the Royal Lancaster London

Salon Culinaire is working with a number of Official Equipment Par tners, including combi ovens from Unox, refrigeration from Liebherr, and induction from Induced Energ y Compass Group UK & Ireland is returning as Headline Par tner for 2023, continuing a long standing par tnership with the competition

will once again be taking all the Live Theatre Best in Class winners for on an all expenses paid trip to Italy to explore Venice and Padova and enjoy a guided tour around the Unox global headquar ters Read about the 2022 trip here

Salon Culinaire will take place on 20 22 March 2023 at ExCeL London To find out more about all the competitions and challenges at next year ’ s event, and for information on how to enter, head to internationalsalonculinaire co uk

New Study Finds Just One Scenario for Tourism

With global tourism set to double in size by 2050 from 2019 levels current strategies that rely solely on carbon offsetting technological efficiencies and biofuels are woefully inadequate Such measures alone will fail to meet the Paris Agreement aligned goals to halve emissions by 2030 and achieve net zero emissions by 2050 at the latest

Instead, global policymakers and climate planners attending COP27 are urged to combine all those measures with significant investments and incen tives for bringing for th the greenest forms of transpor t, and limits on the most polluting This is the only scenario that can provide comparable levels of revenue and oppor tunities to travel in a decarbonising world

These are the findings from a soon to be released repor t, Envisioning Tourism in 2030, published by the Travel Foundation in collaboration with CELTH, Breda University of Applied Sciences, the European Tourism Futures Institute , and the Netherlands Board of Tourism and Conventions, and with additional input and perspectives from a broad range of businesses, tourism destinations and other stakeholders across the world They con clude that destinations and tourism businesses must take action now to identify new oppor tunities and build resilience to changes in visitor patterns, potential new restrictions and regulation, and the worsening impacts of climate change

The team behind the repor t have used a sophisticated ‘systems modelling’ technique to explore future sce narios for global travel and tourism They found only one decarbonisation scenario that could match current growth forecasts and so double revenue and trips in 2050 from 2019 levels This scenario is achieved through trillion dollar investments in all available decarbonisation measures and by prioritising trips which can reduce emissions most readily for instance those by road and rail, and shor ter distances Some limits must also be applied to aviation growth until it is fully able to decarbonise , in par ticular capping the longest distance trips to 2019 levels These made up just 2% of all trips in 2019 but are , by far, the most polluting If left unchecked, they will quadruple by 2050, accounting for 41% of tourism’s total emissions (up from 19% in 2019) yet still just 4% of all trips

The best case scenario identified means the world can still travel and tourism can suppor t the destinations and businesses that rely on it, avoiding COVID like restrictions and regulations Step out of this scenario and it will be much worse for the planet and tourism The repor t emphasises the huge under taking required to achieve this future , but show it is technically possible , if the will is there “It’s clear that business as usual for tourism is neither desirable nor viable , ” said Menno Stokman, Director

at the Centre of Exper tise Leisure Tourism & Hospitality (CELTH) “Climate impacts are already here increasing in frequency and severity with monu mental costs for humanity and the environment that affect tourism more than most other sectors Current decarbonisation strategies will reach net zero far too late So we must reshape the system From a climate perspec tive , once we reach net zero we can travel as much as we like Shifts in investment will get us there within a decade for shor ter distance trips But for long haul we need more time , and we should take this into account as tourism plans its future ”

A global coordinated response also needs to address the existing inequity within the tourism system Many countries, par ticularly those in the Global South have yet to fully develop their tourism economies and will have fewer resources to invest in green infrastructure And some destinations such as island nations, which are both more susceptible to the impacts of climate change and most dependent on tourism and long haul visitors, must be the first to be suppor ted “As always, the risk is that the most vulnerable people and nations, those that did the least to cause climate change in the first place , will lose out,” said Jeremy Sampson, CEO of the Travel Foundation “We urge govern ments at COP and beyond to coordinate globally and consider what is fair in terms of who pays for this huge investment, and what is equitable in terms of optimising global travel distribution We must not exacerbate the existing system, which often fails to yield fair outcomes for host communities Instead, tourism s coming trans formation is the sector’s oppor tunity to make good on its promise to be a catalyst for positive change once and for all ”

The Envision Tourism in 2030 recommendations aims to suppor t the Glasgow Declaration on Climate Action in Tourism, a UN led initiative suppor ting the Paris Agreement goals, and which the Travel Foundation helps implement Intrepid Travel was among the first signatories when it launched last year at COP 26 and, alongside Destination Vancouver, Visit Barbados and the Netherlands Tourism Board, is sponsoring the repor t “This research clearly shows the need to plan now for a resilient low carbon tourism sector We must recognise the future will be different from business as usual and that the climate crisis is not a competitive advantage , said Dr Susanne Etti, Global Environmental Impact Manager at Intrepid Travel Tourism operators should unite behind the Glasgow Declaration to align, collaborate and accelerate collective action and innova tion to decarbonise travel Only then can our industr y truly achieve its huge potential sustainable develop ment ” Dr Etti added

Huddersfield Town Foundation Partners with Drinkaware and Heineken UK to Launch Walking Football Programme

amateur football player myself, at Drinkaware we know the almost unri valled power spor t can have in bringing people together, helping them get active and suppor ting healthier lifestyles “We are delighted to be working with Huddersfield and Heineken on this exciting new programme ”

Siobhan Atkinson Chief Executive Officer, Huddersfield Town Foundation, said: We are absolutely delighted to par tner with Drinkaware and Heineken UK to deliver this pioneering Walking Football programme across Kirklees

“We hope to provide positive oppor tunities for the community of Kirklees to improve their health by being able to take par t in physical activity whilst also having education around sensible drinking habits

The par tnership

walking football teams established by Huddersfield Town Foundation When attending for the first time par ticipants who can be adults of any age and gender will be asked to complete a shor t wellbeing questionnaire and pro vide details on their alcohol consumption Throughout the year they will also receive occasion al additional light touch information about alcohol

The initiative will look to replicate a similar pro gramme run by Drinkaware and Derby County Community Trust, during which players spoke of increased confidence and wellbeing, leading to broader lifestyle changes including, for many, reduced alcohol consumption

At the end of the programme par ticipants will be asked to give feedback on their experience whether they enjoyed the physical and social aspects of the programme , and anything else they may have found useful They will also be given information to help them stay active and manage their alcohol consump tion longer term

Adam Jones Business, Development and Par tnership Director, Drinkaware , said: “As a lifelong

“This programme will see sessions rolled out across different areas of Kirklees and allow people to access the Foundation’s programmes in a ver y local setting

“It’s fantastic to see how the charitable and private sector can come together as a force for social change , offering sessions free of charge is helping to remove some of the barriers people face engaging in physical and spor ting activities Improving the stan dard of health in our community can drive many other benefits and we look forward to achieving positive results ”

James Crampton, Director Corporate Affairs, HEINEKEN UK, said: “We are delighted to be par t nering with Huddersfield Town Foundation and Drinkaware on this innovative and targeted solution for tackling alcohol harm

“We are steadfast in our commitment to encour aging moderate consumption as par t of a healthy lifestyle

It is our hope that this par tnership model becomes a template for helping communities get more active while also providing education around alcohol; one which spor ts clubs are able to replicate up and down the countr y ”

London Mayor Unveils New Night Time Enterprise Zones to Support Local High Streets

The Mayor of London, Sadiq Khan, has announced that Bromley town centre , Vauxhall and Woolwich are set to become the capital’s new Night Time Enterprise Zones

London’s nightlife was devastated by the impact of the pandemic and with businesses now battling the spiralling costs of operating, the Mayor is doing all he can to encourage more people to use their high streets after 6pm and boost the local economy

The boroughs of Bromley, Lambeth and Greenwich will each be awarded £130,000 to develop a range of activities and programmes to make their streets more welcoming after 6pm and suppor ting businesses encouraging more Londoners to use their local high streets at night

In par tnership with the London Economic Action Par tnership (LEAP) the funding will allow the boroughs to work with businesses and local commu nities to develop ideas to make their high streets more accessible , inclusive and welcoming at night This includes extending opening hours and offering a greater range of activities that encourage a diverse range of people to make use of the high street after 6pm It will also suppor t the number of night workers benefitting from good work standards

Projects include:

In Vauxhall, the council plans to activate unique spaces such as the Pleasure Garden tunnel, to celebrate the area ’ s LGBTQI+ histor y through murals designed by local ar tists, in par tnership with the Royal Vauxhall Tavern They are also identifying sites within the Vauxhall area that could be used to suppor t culture , enter tain ment leisure education training and wellbeing after dark Woolwich will be delivering a year round mix of events, encouraging locals and those in other boroughs to think of them as a ‘lates’ destination They will also be creating a low level sustainable lighting scheme connect ing the town centre and the Royal Arsenal, improving safety and create a more welcoming destination for all Bromley will bring the high street to life with events such as librar y lates and spor ting lates allowing an after dark experience and exclusive access winter lights and night markets, accompanied by a campaign to raise the profile of the town centre In addition to this, new ambient lighting will be installed as par t of work to make the pedestrianised high street more welcoming

The announcement follows the success of a Night Time Enterprise Zone pilot in Waltham Forest in 2019, where extended opening times, events, increased promotion and repurposing council owned buildings helped to increase footfall on Walthamstow High Street by 22 per cent

Camden, Enfield, Hackney, Harrow and Islington are also set to receive £25,000 each to pilot ideas that make licensing policies and processes less time consuming and costly for local businesses This is par t of the Mayor’s work to suppor t the capital’s night time businesses to recover from the effects of the pandemic

The Mayor is determined to do all he can to make London a fair, inclusive and sustainable 24 hour city This includes suppor ting night time businesses that have been impacted by the pandemic and the spiralling costs of doing business, so they can help drive our economic and social recover y

He has introduced the first of its kind Women s Night Safety Char ter for councils, businesses and venues to prioritise women ’ s safety at night, pro duced world leading guidance for councils to develop Night Time Strategies and is offering evidence and insight through the Night Time Data Obser vator y to help decision making Culture and Community Spaces At Risk programme is also providing dedicated advice and guidance for the most at risk night time spaces including grassroots live music and LGBTQI+ venues

The Mayor of London Sadiq Khan said: “Local businesses and high streets are at the hear t of our communities, but they are struggling due to the spiralling cost of doing business and the lasting impact of the pandem ic I am committed to doing all I can to suppor t them during these chal lenging times and am proud that we are creating three Night Time Enterprise Zones to bring innovative ideas that will suppor t our high streets after 6pm We all have a role to play to suppor t our local businesses and help drive forward our eco nomic recover y as we continue working to build a better and more prosperous London for ever yone ” Amy Lamé, Night Czar, said: “With two thirds of people active at night, our new Night Time Enterprise Zones will provide fantastic oppor tunities to make the most of our high streets around the clock and drive forward our economic recover y These new zones allow us to work in par tnership with boroughs to provide a boost to businesses communities and the wellbeing of night workers and help us to pioneer better ways of living, working and doing business after dark ”

UKHospitality Chief Executive Kate Nicholls said: “The new Night Time Enterprise Zones announced by the Mayor today will be a real boost for London’s late night businesses and this move recognises the huge value they deliver to the city The schemes to make licensing more business focused will be welcomed by venues, par ticularly as it will provide some much needed help in the current economic climate

The established Women s Night Safety Char ter and guidance for Councils to develop Night Time Strategies complement the extensive work that venues across the capital are already doing to ensure the best experi ence for customers, from star t to finish I look forward to continuing our work with the Mayor and Night Czar to suppor t this initiative and their work with the wider hospitality sector ”

Cllr Claire Holland, the Leader of Lambeth Council, said: “Vauxhall has a long histor y as a popular nightlife destination, with Vauxhall Pleasure Gardens for example defining London’s nightlife in the 18th and 19th cen turies

“Today Vauxhall has one of London’s most dynamic LGBTQIA+ communities, as well as being is a diverse neighbourhood with significant Por tuguese speaking and Black African populations “Following the Covid 19 pandemic the area has bounced back, but that recover y is now under threat from the Cost of Living crisis

“So we are delighted to have secured Night Time Enterprise Zones status to help us deal with those impacts and work with our community par tners on plans to create new activities, spaces and employment oppor tunities in Vauxhall that suppor t local nightlife venues, boosts economic activity in the area after 6pm and benefits all our communities

The Days Of Shouting Are Over: Why Compassionate Leadership In The Hospitality

Sector Cannot Be Underestimated

overlooked in hospitality careers With a greater awareness of the need for work life balance paired with the rising costs of living pressures squeezing those on lower wages Now more than ever compassionate leadership cannot be underestimated to ensure the preser vation of motivated, inspired teams and high quality output

Your team should come first and foremost as you re going nowhere without them Kicking out dated ways of working and prioritising build ing a well suppor ted body is an essential first step in reaping success In the spor t catering industr y, if kick off is at three , the match kicks off at three and whilst individual experience holds value , it’s totally impossible to pull off the operation alone I have a militar y background and experi ence catering for the Olympics which has equipped me to work on large scales and at a fast pace Members of my team won’t have had these oppor tunities or set foot in these settings

As a result, I can’t expect ever yone to be able to work at the pace I’ve set myself Even when moving positions within the field, you yourself must adapt to different tasks and responsibilities That’s why taking a more liberal approach to leadership and always looking after your team will not only benefit you, but them too Adopting a coaching style of management will produce a team who want to work where they work, who have an exceptional level of professionalism and ultimately, get you great results Be the leader that the team can learn a lot from and star t to learn from them

Mental health has been considered a taboo subject in hospitality Many

of us know the long unsociable working hours, often poor wages, and lack of appreciation all too well; it’s a tough game to be in It’s essential to better understand the mental stresses that your team is under as the challenges to both individuals and within the sector are constantly changing

If we are to attract new chefs to the industr y and keep the next gen eration of hospitality staff going, we need to star t showing them more appreciation Encouragement of striking a successful work life balance for you and your team is becoming increasingly impor tant Having hobbies, pastimes, and passions outside of the stadium doors is something I strongly encourage and employers should be committed to steering their team in the right direction to getting the balance right

When operating in a workplace as vast and diverse as Wembley, strong leadership skills must translate successfully beyond the kitchen Take Club Wembley for example , its diverse menu offerings, constant cus tomer experience evolution and expansion means we ’ re always commu nicating both internally and with our customers

I need to understand how they’re operating and meet their needs and they need to understand mine it’s consistent communication

Successful management teams should be ready to embrace the changing environment and come together to form a bank of problem solvers You play a big par t in leading your own team, but you ’ re also a cog in the greater, more complex machine; ever y team member is essential A team that is well suppor ted will also suppor t you

Plea From Pubs and Brewers to Help Keep the Price of a Pint Affordable This Christmas

As business costs continue to soar and the cost of living bites for con sumers, the British Beer and Pub Association has made a final plea in an open letter to the Chancellor, asking him to reconsider a freeze to beer duty to help keep the cost of a pint in the local pub affordable for customers this Christmas

Highlighting new figures the letter shows the average costs for pubs and brewers were up 22% at the end of this summer compared to 2021, even before colder months star ted to bite

Writing to the Chancellor, the Association stresses that soaring prices are forcing businesses to pass on costs to their customers at the bar with the average price of a pint up 8% on last year

The letter sent by the BBPA representing businesses from regional pub companies to international brewers highlights the tax as one of a myriad of costs that are driving increased prices for customers and crippling their businesses; with over 50 pubs a month now closing compared to around 30 just 12 months ago

Highlighting soaring costs across the entire supply chain and ongoing uncer tainty about whether they will receive suppor t with unmanageable energ y costs beyond March, the letter notes the freeze would help to keep the price of a pint affordable and ensure customers aren’t deterred from a trip to their local this festive period, with UK beer sales already down 10% on the same period last year

The letter also cautions that failing to introduce the beer duty freeze would take the tax to its highest ever historical record at a time of severe pressure for the industr y, but reinstating would channel £360million back to pubs and breweries

“The last thing these pubs want to do is put prices up for customers who are struggling themselves with the cost of living, they want to provide a warm and welcoming space for their communities, especially in this acutely difficult time , but without relief from the Government it’s difficult to see how many will con tinue to do so ”

Oliver Robinson, Joint Managing Director of Robinsons Brewer y, who operate 260 pubs across the Nor th West and Nor th Wales said:

“For months there has been absolutely no let up in the costs being piled onto our business We are seeing unprecedented price increases across the business but especially on raw materials and if these were all passed on it would make the cost of a pint almost unaffordable in many pubs “News of the beer duty freeze by the former Chancellor provided a ray of hope but the subsequent U turn has not helped the mood and we urgently need the Chancellor to reinstate it to provide some let up Beyond this, there needs to be some parity created, we need a VAT reduction within our sector to make sure it can be allowed to thrive once again, not just sur vive We want to be in a position where we are suppor ting and funding government in a fair way, not one that is unsustainable ”

Paul Davies Chief Executive of Carlsberg Marstons Brewing Company said:

Costs are spiralling across the whole of our supply chain, from the cost of CO2 to malt to bottles, all directly impacted by energ y A cut to beer duty would ease these pressures so we can continue to supply the industr y at this difficult time and help keep the cost of a pint affordable for customers

“If the Government is serious about investing in businesses for growth they need to recognise the value our industr y brings not only socially in communities across the UK but economically and deliver a freeze to a tax that is in desperate need of reform ”

Comment from Harr y Lomas , Head of Culinar y Club Wembley (www.clubwembley.com)

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “We are caught in an extremely vicious circle , customers are understandably being cautious, but the cost of doing business is out of control and as a result this is set to be the toughest Christmas on memor y for UK pubs and brewers Many just managed to pull through the pandemic , but what we are facing now is crippling businesses at an unprece

dented rate We need the beer duty freeze reinstated to alleviate at least some of the cost pressure on our pubs and brewers and to avoid undermining the crucial Alcohol Duty reform measures to be implemented in 2023

Food Trends Predictions for 2023

Expect Gut Health, Flexitarianism and Supply Chain Traceability to Be Key Factors Trending in the Food Industry in 2023

By Jo Hall, Communications and Development Director at allmanhall

As we approach 2023, the food industr y ’ s attention is likely to continue to focus on inflation as the cost of raw materials, trans por t and labour drive volatile prices As producers and manu facturers work to manage the rising costs within the supply chain there is likely to be a lower number of innovative food products bought to market However, changes in eating habits that we have seen in recent times are likely to continue as consumers take responsibility for their own carbon impact and look to eat more sustainably, both for their own health and that of the planet So what are these trends and how are they likely to change?

Flexitarianism and food alternatives

A flexitarian diet will continue to gain momentum and increase in popularity, whilst veganism could potential ly slow Defined as an individual who primarily follows a vegetarian diet but occasionally eats meat or fish, flex itarianism appears to be popular as it is inclusive of those who wish to exclude meat from their diets entirely, and of meat eaters who are looking to reduce the amount of meat they consume by looking for healthier reformulations of their favourite foods

One key area of expected and much needed development is that of fish and seafood alternatives As the Spoonshot ‘Trends for 2023 and Beyond’ repor t highlights whilst there has been great innovation within meat and dair y alternatives, there are limited options available of free from fish and seafood that are of the same calibre as the meat less meat we have seen emerge on the market With fish being a popular meal choice due to its health benefits, it is perhaps not surprising that it is repor ted that the global fish consumption has dou bled since 1998 and is projected to nearly double again by 2050 It is vital that a more sustainable seafood alternative is found Currently alternative fish products feature ingredients such as jackfruit, soybeans, peas and green lentils, but there is a huge scope for development into a viable fish less alternative that meets taste and nutritional expectations as well as providing a more sustainable solution

One solution could be the development of sea farms, where sea plants are grown in place of fish, grains and meat Whilst this may not offer the ‘faux fish’ products consumers are looking for, ingredients such as seaweed, kelp and samphire would be sustainably farmed and har vested Zostera marina is a seagrass grown without freshwater or fer tiliser the grains from the seagrass are gluten free and have nutritional value They can also absorb carbon 35 times faster than tropical rainforests, making them a potential tool in fighting climate change and introducing more sustainable ways to source food Such developments offer solutions that would alleviate the pressure on the marine fish populations and provide sustainable alternatives to other farming processes

Meat consumers are also looking for healthier reformulations of their favourite foods, something we can expect to see emerging over the coming year

Clean labelling

Simply being plant based is no longer enough as consumers want clean label products that are sustainable healthy, and contain as few ar tificial ingredients as possible Whilst alternative food solutions have seen a surge in progression, the ingredients list to such products are often lengthy with a high content of ar tificial or unrecognisable ingredients and additives that help plant based options achieve their texture , taste , and stability

The idea of clean labelling is three fold The first seems a relatively simple solution of making the ingredients list understandable for the consumer and replacing the more technical terminolog y with the simplified and recognisable term for that ingredient

Ascorbic acid, for example , would not be familiar to many, but it is better known by most of us as vitamin C The second is more about the formulation of the products As consumers are placing more impor tance on knowing exactly what they are putting in their bodies people are looking for limited processing and more nat ural ingredients Ultimately, they are looking for a simpler, less complicated ingredients list And it doesn’t stop at plant based foods Meat consumers are also looking for healthier reformulations of their favourite foods, something we can expect to see emerging over the coming year Another consideration for clean labelling is where the ingredients come from and how they are produced

Supply chain traceability and sustainability

With many consumers looking to follow a more ethical and sustainable diet, supply chain traceability with a minimal environmental impact is an ongoing trend and one that continues to gain momentum The clear com munication of the source of ingredients also attributes to clean labelling, with symbols and logos for Red Tractor Assurance , Carbon Trust Footprint and Rainforest Alliance being a few that are used within the UK And clean labelling does not stop at the physical food or drink item With so much focus on reuse , reduce , recycle within the UK to help manage our waste and reduce the reliance on single use plastic , manufacturers are under a lot of scrutiny to use recycled materials in their packaging and to ensure that food and drink packaging can be easily recycled by our waste management system

Measures to reduce waste will become even more significant in the need to deal with food inflation and maximise budgets, whilst having the added benefit of a positive impact on sustainability Avoiding overbuying stock and checking deliveries match orders, storing and labelling food correctly, managing por tion control and not overextending the menu are a few actions that can help in reducing waste

Focus on gut and immune system

A more specific trend we can expect to see develop into next year is a focus on immune and gut health and how food and drink can suppor t this

With a variety of products already on the market, functional beverages will continue to emerge Fermented drinks such as kombucha offer antioxidant proper ties and immune system suppor t outside of the more tradi tional fermented foods such as yoghur t, cheese , and sauerkraut Accelerated by the Covid 19 pandemic , food is ver y much seen as a wellness categor y, with the marketing of foods to suppor t mental health as well as reduc ing inflammation, improving the body’s absorption of vitamins and minerals, and promoting gut health

Local MP Visits Two Community Pubs in Darlington

“We

Peter

“It

tr y and fail I was able to pull a pint in both venues!”

Samantha

“It was a pleasure to

they are facing and the need for fur ther suppor t from the government, including a complete

ve our community We hope to see Peter again soon

“It was lovely to see Peter again and discuss the impor tant wider issues which are currently impacting our industr y Peter was ver y understanding, so it was a good oppor tunity to highlight what more could be done , including a reform of the business rates system to help us combat the rising costs we are facing We would welcome Peter back to the pub any time ”

The Difference in Engaging Food Hygiene Training is Right in the Video

The Safety Exper t has created an online Level 2 Food Hygiene course for hospitality businesses that enables staff to learn through video The course con sists of videos that are filmed in real life scenarios with practical examples The course is created and delivered by Natalie Stanton, Founder of The Safety Exper t Natalie is a Char tered Environmental Health Officer, food safety advisor and trainer Natalie said: “Presenting information in a visual way can increase knowledge retention That’s why I opted for video

to

the flexibil

only as good as its staff

I ve seen food handlers panic to get food into the fridge and cause cross contamination by storing raw meat incorrectly The EHO can’t ignore this when calculating a food hygiene rating Effective training should help staff make the right decisions when it comes to food safety ”

To find out more: www.thesafetyexper t.co.uk info@thesafetyexper t co uk

(https://allmanhall.co.uk/), looks at emerging trends we can expect to see in 2023.

Two local community pubs in Darlington, The Avalon and Turks Head hosted visits from the local MP, Peter Gibson last week on Wednesday 9th November The pubs are both owned by the UK’s leading communi ty pub group, Admiral Taverns, with the Avalon forming par t of the Leased and Tenanted division and the Turks Head, par t of its community wet led division, Proper Pubs

Gibson, MP for Darlington, commented:

was a pleasure to meet the management team from Admiral Taverns and visit the Avalon Bar and Terrace , and Turks Head in Darlington It was a useful oppor tunity to discuss and listen to concerns about rates energ y costs and alcohol duty Unlike many other politi cians who

Banks Business Development Manager at Admiral Taverns commented:

meet MP Peter Gibson last week and showcase two of our fantastic community pubs within his constituency The Avalon, run by our licensee , Lindsey Stephenson whom Peter knows well and the Turks Head, run by Carl McDowell & Reece Haigh It was a great oppor tunity to discuss the amazing work that both pubs have been doing to ensure they thrive within their communities, but also a chance to discuss the challenges

reform of the unfair business rates system which will allow our pubs to trade out of this economic situation I look forward to fur ther conver sations with Peter in the future ”

Operators, Carl McDowell & Reece Haigh at the Turks Head, com mented:

really enjoyed hosting MP, Peter Gibson at the Turks Head last week and appreciate him taking the time to visit us Community pubs are more than just a place to drink, they are the social hubs of their communities, providing a safe and warm place to meet with friends, constantly raising vital money for charities like we do here through many community initiatives The energ y crisis is truly frightening so it was a good oppor tunity to discuss the urgent need for a properly enforced energ y price cap for businesses so we can continue to ser

Lindsey Stephenson, Licensee at the Avalon commented:

Food Trends Predictions for 2023 Christmas, the World Cup, and a Cost of Living Crisis… What Can Hospitality Businesses Expect This Festive Season?

As the World Cup kicks off in Qatar it’s useful to take stock of the ben efits and challenges that it will bring to your hospitality business It’s been a tricky few years for the sector, but the combination of Christmas, New Year, and the World Cup might be just the oppor tunity you need to bring in some revenue over the winter

Usually, the World Cup is a summer event, but concerns over the hot weather in Qatar mean that this year the tournament has been moved to late autumn, with the first fixture kicking off on the 20th November Rachael Kiss from catering supplier Alliance Online will take you through the impact and oppor tunity the industr y can expect from the World Cup, along with tips for maximising revenue

Oppor tunity to capitalise on increased footfall

While there wasn’t an imposed lockdown in December 2021 hospitality footfall saw a decrease as cases rose and many people chose to stay at home to ensure a Covid free Christmas This year, there is ample oppor tunity to bounce back and recoup lost earnings from the 2021 festive season, especially if past spor ting events are anything to go by In fact, there was a 320% jump in engagement at pubs in the final rounds of the 2018 World Cup

Despite the controversy around this year ’ s World Cup coupled with the current economic climate in the UK, a recent study has shown that 6 7 million football fans will watch at least one match in a hospitality venue this winter, with that figure expected to rise depending on the home nations’ performance! Cost of living will impact

purchase decisions

This years ’ World Cup is due to fall over one of the biggest retail events of the year, Black Friday and Cyber Monday Due to the worsening cost of living crisis most consumers have less disposable income and are mak ing tough choices when it comes to where they spend their money However this could work in the favour of hospitality businesses with recent research showing 38% of people said they would spend more money on alcohol during a World Cup match, and 27% said they would spend more during a Christmas event

Barclaycard has revealed over half of consumers would rather spend their money on enter tainment and events than material items By offering a good experience , pubs, bars and restaurants can appeal to those cus tomers who prioritise fun over things and could steal their custom from retailers this Christmas shopping period

It is also wor th noting that the average cost of a pint of lager has increased 13% since the last World Cup in 2018 which could result in less pints being sold overall However, with repor ts coming out about pints being sold for £80 in Qatar (Spor tBible), UK drinkers may consider this a bargain!

Hospitality businesses should be optimistic but remain cautious

Many businesses were initially concerned that trade would be impacted by the games taking place during the festive season Would busy cash strapped punters chose to spend their money on Christmas celebrations or

shopping instead of heading to the pub to watch the match? However almost in defiance of the challenging circumstances this year, research has shown that 48% of people are more likely to watch the World Cup match es because they were happening during the festive season! (Morning Adver tiser)

That s good news for all businesses hoping to attract plenty of football fans this season, but it also presents something of a challenge: catering to both audiences at the same time Tr y combining showing the games with having some warming, festive decorations in your pub, along with your Christmas food and drink offerings This will create a cosy atmosphere that appeals to both regular patrons and football fans alike

Plan for larger numbers but don’t forget your regu lars!

It’s great having more customers coming through the door, but it can also be quite overwhelming if your business isn’t prepared for it Being able to ensure that things run smoothly creates an enjoyable experience for the customer and will help secure some repeat business as well as making things easier for your staff

While the World Cup is a great oppor tunity to draw in some additional footfall you want to make sure you ’ re still catering to your regular clientele and not alienating them Re assess how many people you can safe ly fit in your venue , and move around any seating and tables you need to in order to maximise space and com for t

Due to some unusual match timings, with some games taking place earlier or later in the day than normal, many viewers may choose to watch the games at home or work rather than a pub or bar Attendance will be highest during games that take place in the afternoon or evening, so bear this in mind during planning

With Christmas events taking place at the same time , you may find that festive revellers don t par ticularly want to watch the matches or sit with excitable football fans So, space permitting, you might want to make a ‘World Cup free zone ’ when the games are on, especially if you have lots of Christmas par ty bookings to cover

It’s also well wor th checking the terms of your licence , to see if you can ser ve alcohol during earlier fixtures You may also be able to apply for a Temporar y Events Notice , to ensure you can ser ve guests during all games

“Tinsel, lights, log fires and Christmas trees alongside World Cup games might seem like a strange combina tion, but embracing it can allow you to reach customers interested in the football, and those just looking for a festive night out It’s also a good idea to run some themed drinks as an extra attraction Festive toddies are a great choice but you might even want to add some World Cup specialities using classic British ingredients like gin and ale to maximise on the football spirit

“My key advice to hospitality businesses would be to prepare adequately but exercise caution Don’t over stock with items such as decorations and consumables that you don’t usually sell but rather prepare for the World Cup by enhancing your current offerings ” Rachael Kiss, Marketing and Online Manager at Alliance Online

Michelin-Starred Chef Angela Hartnett Urges Backers to Join Hospitality Rising Campaign

Speaking in an exclusive new Hospitality Rising podcast, the Michelin starred chef urged leaders across the sector to suppor t the Hospitality Rising movement and help give the industr y ‘ a voice’ during these challenging times

“I was talking to an operator the other day and she said we ’ ve recruited 50 per cent and we ’ ve lost 50 per cent, and that’s where your problem is

She is the latest among big name chefs including Tom Kerridge

Blanc OBE, and Thomasina Miers, to throw her weight behind the ‘Rise Fast, Work Young,’ initiative which has been launched in a bid to help fill the industr y s 400,000 vacancies Highlighting the hospitality industr y ’ s impact on the economy, Angela said: “We bring billions of pounds into the Exchequer, and as Robin Hudson always said, we re a tap that can be switched on ’

We re a great industr y, I think we re ver y welcoming and I don t think I d want to do anything else I suppor t Hospitality Rising because this is about bringing our indus tr y together as one united body

“I think it’s impor tant for others to be involved in Hospitality Rising because then you have a say, it’s like anything you can’t make a comment if you don’t have a vote ”

Seen as an icon in the food industr y, Angela is an advocate for the campaign, which was launched last month as the industr y ’ s response to help tackle the sector’s crippling jobs crisis

Figures from KAM, which is suppor ting the Hospitality Rising effor t, show that only 1 in 5 people would consider a hospitality job and 42 percent of current employees are thinking about leaving the sector

“More than anything it’s the energ y crisis that’s going to kill businesses But we ’ re an industr y that employs 3 million plus, that just never minds the peripher y of people who make your cups, make your tablecloths, clean your restaurant, and all the rest of it

We can show ever ybody what a brilliant industr y it is, what a great career you ll have , and what hospitality is all about ”

“This movement is all about showcasing the oppor tunities and promise of where hospitality can lead But we need action to be taken by the Government when it comes to the rising energ y bills in order to ensure our industr y is safeguarded

“We are all united in our approach to make hospitality a preferred job and career choice for all ”

To see the full range of Hospitality Rising podcasts featuring backers and chefs, visit the campaign’s Youtube channel

Jangro Launches New Catering And Hospitality Catalogue

Jangro, the UK and Ireland’s largest network of independent janitorial distributors, is delighted to launch a brand new catalogue , dedicated to the commercial caterer and hospi tality sector Available now in a compact A5 size , it is packed with many new sustainable choices These include disposable food packaging, cutler y and drinkware that are made from recycled materials and are also compostable biodegradable or recyclable

From mixolog y, dispensing and ser ving essentials for bar tenders, a large range of glassware (entr y level to fine dining), through to front of house essentials, including crocker y, cutler y, oven to tableware , and presentation displays, the new catalogue has it all

It caters for ever ything required within commercial kitchens, including equipment and fur niture such as ovens cookers toasters dishwashers juicers and blenders as well as cook and bakeware , storage and kitchen utensils For staff, there is an array of uniform and PPE on offer, including chef ’ s clothing, headwear, hand protection, and footwear

Also included are kitchen hygiene supplies, which are essential to avoid cross contamina tion and the risk of foodborne illness The catalogue covers all chemicals paper products and cleaning products, including the new ntrl range , Jangro s innovative line of natural and

more

All ntrl products use raw materials that are derived from plant based extracts; their natu ral formulas are 100% biodegradable , contain zero petrochemicals, and can reduce the prod uct’s carbon footprint by up to 85%

Jangro is also proud to offer products for hotels, from brands including Elsyl, and Taylor of London as well as ranges that are 90% natural Other features include an array of different signage , fire safety equipment, first aid, waste management, plus washroom essentials includ ing baby change facilities

Jo Gilliard CEO of Jangro comments “We are thrilled to unveil our new Catering and Hospitality Catalogue It may be a more compact size than previous editions, but it is absolutely bursting with ever ything a catering business might need for its establishment What’s more we have included more sustainable options than ever before helping our cus tomers to make responsible choices and meet their own sustainability goals ”

For more info or to order a free copy visit Jangro net or call 01204 795 955

Ar ticle Supplied by Alliance Online www allianceonline co uk/

Celebrity Chef Angela Har tnett OBE has backed major recruitment campaign Hospitality Rising amidst fears the industr y could be ‘killed’ by the energ y crisis

Raymond

Chef restauranteur Angela, who discussed her suppor t for Hospitality Rising on BBC’s Saturday Live kitchen at the weekend said: “I think there is staff out there peo ple can recruit but I think what the big issue is in lots of places is staff retention

Mark McCulloch, founder of Hospitality Rising and campaign director, said: Angela has been a fantastic suppor t from the ver y beginning of the Hospitality Rising cam paign and a prime example of where the industr y can take you

Industry Unites to Tackle Recruitment Crisis, Urging

Government to Show Support at Critical Time

With a recent sur vey showing hospitality job vacancies are at almost three times the national average , industr y bodies have written to the Secretar y of State for Work and Pensions outlining the severity of the recruitment crisis, urging him to publicly suppor t the steps being taken to address it and to implement policies to alleviate recruitment pres sures

In a joint letter to Mel Stride MP, the British Beer and Pub Association (BBPA), British Institute of Innkeeping (BII), UKHospitality, the Institute of Hospitality and charity Springboard, have called on the Minister to suppor t a new industr y wide recruitment campaign after a sur vey of hospitality businesses showed the current vacancy rate stands at 11% compared to UK average of 4%, a problem costing the industr y £22bn a year

Outlining the difficulties businesses are having in recruiting, the letter points to the newly launched Hospitality Rising campaign, which aims to change the perception of what it s like to work in pubs, bars, restaurants and hotels and encourage more people to take up fast progressing and ful filling careers in hospitality Now, building on the backing of businesses from across the entire breadth of hospitality from national coffee shop and pub businesses to hotel chains and ser vice stations, the letter has urged the Secretar y of State to recognise the severity of the current crisis, to publicly endorse the campaign and ensure careers in hospitality are on the radar of young people and school leavers deciding their next steps

In a joint statement, the organisations said: “The recruitment crisis cur rently facing pubs, restaurants, hotels, cafes and bars across the UK is causing an existential threat to our industr y This is not a problem facing just one type of venue or hospitality business, it is a universal issue , and it is critical because brilliant, passionate people are the lifeblood of hos pitality

“Since the pandemic , vacancies in our sector have rocketed, with many businesses now struggling to recruit the staff needed to simply keep trading day to day Couple this with the current extreme cost of doing business and you have a perfect storm which will force many businesses to close for good without urgent inter vention

“Our industr y is one of only a few that suppor ts livelihoods and con tributes to local economies in ever y single par t of the UK but we are being held back We are already collaborating as a sector to demonstrate the dynamism of our businesses and the oppor tunity careers in hospitality offer, but we need the Government to help unlock our potential by ensuring there is a sustained talent pool available to suppor t our businesses for the long term as well ” As well as urging suppor t for the campaign, the groups have also previously called on the Government to take action to help resolve the crisis by providing greater flexibility in the apprenticeship levy and increasing the number of youth mobility visas that are available to allow more people with the right skills to come to the UK

Stonegate Group Accountant Has Been Named Luton’s Irish Person of the Year

It is not just the work during the pandemic which contributed to Luke receiving this award, he has taken on various fundraising projects over the years raising over £18 500 to date for local charities and organisations He has also been involved with making up care packages for the homeless during winter months and shoe box appeals to deliver presents to children at Christmas

Luke’s selfless acts of kindness do not stop there , as he also volun teers with his local Gaelic football club, St Dympnas GFC He sits on the committee and holds the roles of Public Relations Officer Club Treasurer and Assistant Manager of the Senior Team As well as football, Luke is also involved in the Finbarr Conway Academy of Irish Dancing, which is a passion of his and sees him take par t in their charitable work

Luke Kitching, who is an accountant at Stonegate Group has been awarded Luton’s Irish Person of the Year award for his amazing volun teer work The award was founded 25 years ago and recognises out standing contributions made by individuals to the local community

Volunteer work and giving back to those in the community is some thing Luke is ver y passionate about, and he has under taken many activi ties which have led to him receiving this award He is a Trustee of the charity, Luton Irish Forum, and sits on the Board of Trustees as well as holding the role of Treasurer

During the pandemic , Luke was a par t of the Luton Irish Forums befriending ser vice , where he would keep in touch with isolated mem bers of the community and bought essential shopping each week for seven elderly and vulnerable members of the Luton community Luke still goes shopping for one elderly gentleman who he helped during the pandemic

Another activity that Luke took on during the pandemic was star ting an appeal in the first lockdown which delivered items of PPE to local care homes and carers Then later into the pandemic he organised a Food Bank Appeal which collected 8,500 items of food which was then donated to the local food bank as well as 37 families in need

Luke said: “I feel incredibly honoured to have won this award and grateful to have been recognised by the local community It was special to have been able to share the awards night with my family especially my parents and grandparents who are ver y proud

“I got into volunteering as I wanted to be able to make a difference There is no better feeling or reward than knowing you have genuinely helped someone and had a positive impact on them, which is why I would encourage people to find a way in which they can volunteer No one person has ever made it through life without some form of help from someone else , so you should always look to give back and sup por t others where you can

The Luton Irish Person of the Year award is another award added to Luke s collections as he has previously been awarded the Queens Award for Voluntar y Ser vice with the Luton Irish Forum, which is the highest award that can be given to local voluntar y groups within the UK

Dave Ross, Chief Finance Office for Stonegate Group, said: “Huge con gratulations to Luke on winning this award and for all of his amazing volunteering and fundraising activities It is great to see someone go above and beyond for his community, which is something we are ver y passionate about at Stonegate Luke is an outstanding example to all of us and he should be ver y proud of his effor ts and this award We are cer tainly proud of him at Stonegate ”

Now ‘Not the Time’ for Additional Advertising Restrictions

The Scottish government has launched a consultation on proposals that could heavily restrict the adver tising of alcohol in public places, spor ting events and supermarkets

The proposals, unveiled in a paper commissioned by Scottish National Par ty (SNP), are par t of a push to reduce “the appeal of alcohol to young people” and cut overall consumption in the countr y

Among the restrictions up for discussion is the promotion of alcohol in prominent positions in supermarkets, as well as a possible ban on the use of alcohol brand logos on spor ts clothing, trophies and within spor t ing venues

A ban on any alcohol adver tising in public spaces such as on billboards and buses in public transpor t hubs and in print media is also up for con sideration

Emma McClarkin OBE CEO of the Scottish Beer & Pub Association said: “If enacted, these proposals would have a devasting impact on investment and jobs across a range of sec tors, while hitting small, Scottish owned businesses the hardest “It would create an insurmountable barrier to growth for Scottish producers, while ripping out much need

ed funding from spor ts clubs, cultural events and venues, like theatres and cinemas, and reduce jobs in creative industries

“Businesses in these sectors are desperate for additional funding to sur vive the current economic crisis The Scottish Government should be looking at ways to suppor t them instead of inflicting more damage on the economy

“There is already robust regulation of alcohol marketing and a recent repor t by Credos found ‘little evidence’ of a relationship between alco hol adver tising and consumption trends and that ‘alcohol adver tising spend trends are inversely correlated to alcohol specific harms’ in Scotland

“It would also be negative for public health goals by stifling innovation and growth in no and low alcohol products that have a vital recognised role in helping people moderate consumption and reduce health harms

“We will engage constructively around these proposals but the Scottish Government and MSPs must think ver y carefully about the potential impact these measures might have on the economy Now is not the time to be risking investment and jobs

The Importance of Local Community in an International Industry

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

er its distinctive characteristics and capabilities and how these can sup por t the community At Burgh Island, for example , we hosted last year ’ s Bigbur y Net Zero assembly on climate change , marr ying our sizeable enter tainment space with our meticulous dedication to sustainable prac tices

their carbon footprint, and sow a reputation for eco consciousness all at once

EMPLOYING LOCAL, EASING SHORTAGES

Hospitality is understandably inclined towards the international as an industr y, we rely on a steady stream of visiting guests to keep our doors open Yet, when ser ving our guests, we must not neglect the local businesses and communities that we owe so much to

Indeed, with almost half of UK travellers seeking experiential travel trips where they can truly explore an area ’ s histor y, culture , and tradi tions maintaining the local connection has never been so impor tant to a hotel’s success By forging a symbiotic relationship with local business es and organisations hotels can suppor t their communities economically socially and environmentally and without turning away the modern traveller

BEING PART OF A COMMUNITY

Histor y and heritage may well be the darlings of regional tourist boards across Britain, but for hotels hoping to promote and preser ve their setting, it remains vital to recognise the impor tant par t played by community initiatives in nourishing local culture By par ticipating in initia tives such as ar ts programmes or environmental campaigns hotels can simultaneously foster good relationships with local communities while ensuring a lively destination for their guests

With a host of resources at their disposal hospitality businesses can play a unique par t in local initiatives Alongside providing of facilities and catering for conferences, meetings, and events, each hotel should consid

Our local and environmental commitments stem from our desire to do right by the environment and community that makes our island such a special place to live , work and visit However, community engagement can also ser ve to benefit hotels in a more commercial sense By extend ing a hand to their neighbourhood, hotels expand their reach much fur ther than the local boundar y stones through the additional marketing oppor tunities and brand recognition that community engagement pres ents Positive community orientated initiatives prompt for local and national news coverage , offering oppor tunities for promotion across a wide readership Moreover, a place on the website of a socially or envi ronmentally conscious community group will raise an establishment standing among those 78% of tourists searching for eco friendly accom modation in 2022

OFFERING LOCAL BUSINESSES A HELPING HAND

Guests don’t just want a place to sleep eat and drink They want to make lasting memories that they won't find elsewhere In fact Booking com predicts that over 70% of s tourists will seek to escape their comfor t zone and tr y something new in 2023 Undoubtedly hotels that adver tise the novel experiences their neighbours provide and par t ner with local businesses to offer exclusive deals will attract a wide pool of guests who want to engage with the local area At Burgh Island, for example , we have collaborated with local fishing exper ts to curate a range of trips, allowing guests to cast their nets into one of the indus tries that gave rise to Bigbur y on Sea Collaboration can provide vital custom to hotels and local businesses alike However it can also afford a combination of social and environ mental benefits For instance Burgh Island’s Nettlefold Restaurant sources 80% of its ingredients from local communities within a 30 mile radius Not only does this cut the environmental cost of transpor ting produce onboard gas guzzling vehicles but we also feel smaller local businesses are more attuned to the eco friendly desires of our guests and less prone to mass and, indeed, overproduction By purchasing prod ucts from within a restricted radius, hotels can boost local business, cut

Cultivating lasting relations within the local community can help a hotel promote itself not just to guests, but also to potential employees With the shadow of a staffing crisis looming over the sector securing loyal and enthusiastic workers has become a pressing concern for UK hospitality Indeed, as of October 2022, 158,000 industr y vacancies remained unfilled according to the Office of National Statistics

The positive reputation a hotel builds through community relations can attract staff from the neighbourhood by both showcasing the hotel to local residents and forging individual bonds between existing employees and members of the community And with McKinsey research highlight ing a lack of belonging among the top reasons employees leave a role , this pre established connection will undoubtedly lead to long lasting careers and a happier workplace , much to the benefit of business, staff, and guests

With only 16 staff bedrooms currently on the island and given its remote location where access is controlled by the tide , it’s impor tant that staff can live nearby House prices in South Hams have bucked cur rent economic trends and remain expensive despite a drop in prices nationwide

In 2022, amongst the 29 local authorities in the Southwest, South Hams recorded the highest proper ty price rise increasing by an average of 24 3% Average house prices are now over £400,000 as the area becomes a popular destination for second homes and summer holidays

We have recently invested £500,000 into transforming Korniloff care home into luxur y staff accommodation with 22 high end ensuite double bedrooms Burgh’s purchase of Korniloff is a move to shield employees from rising house prices and increasingly unaffordable rents allowing them to focus on their roles at the hotel and progress their careers

Through suppor ting local initiatives, collaborating with nearby business es, and forging strong relationships with workers from the area, a hotel endears itself to both local community and visiting guests It’s impor tant that those hospitality businesses looking to ser ve the global market remember that, however far they spread their sights, their foundations still lie in the local community

Chair of MHA Optimistic About a Strong End to the Year for the Hospitality Industry

Adrian

Adrian, who is also General Manager of The Lowr y Hotel said: “Bookings for the festive season are looking strong and following closely to 2019’s pre COVID 19 figures which is massively welcomed by the industr y Occupancy levels are looking around 70% 75% for the year with leisure business making a robust return ”

He added: We are expecting a busy lead up to Christmas with the Manchester Christmas Markets having launched aswell as the World Cup kicking off on the 21st November Manchester also has a number of con cer ts in the run up to the festive season and the Premier League re com mencing on Boxing Day will give a much needed push to venues We expect hospitality to reap the rewards of this in what has been a hugely

challenging two years surrounding Christmas ”

Adrian, who has been in the post for over seven years also hailed the return of leisure business saying: We have seen the return of leisure book ings with high levels of enquiries for festive events and corporate Christmas par ties which is extremely positive for the industr y, as well as a strong Autumn period for hotels and hospitality venues ”

“The hospitality industr y has been hit with a wave of challenges over the past three years due to COVID 19 pressures, the aftermath of the pandem ic as well as the rise in energ y prices, the cost of living crisis and the change in government leadership however we remain positive that hospitality will continue to proposer ”

The city is also set to see a number of hotel openings during the course of 2023 with some new hotels arriving in the city including Treehouse

Free Support For Hospitality To Safeguard Record Festive Turnover

Rob Easton BSc , PgDip, MSc , MB A, Head of Environmental Health at Shield Safety discusses the potential £4bn revenue spike heading towards the UK’s hospitality sec tor during the 2022 festive period but warns venues could be at risk if they aren’t prepared for surging footfall.

With less than two weeks until the kick off of the FIFA World Cup 2022, venues across the UK can claw back lost earnings from the 2020 and 2021 festive seasons, which were severely impacted as a result of COVID 19 restrictions This period also comes at a time when the hospitality sector is struggling with rising costs, recruitment challenges and dis rupted supply chains The prospect of a bumper Christmas period could provide the lifeline that many busi nesses are seeking however if managed poorly the rise in trade could tip an already rocky boat

If venues aren’t managing their safety systems in the right way, increased revenues could be hit by large penalties due to a predicted lift in expedited reviews by police and licensing authorities throughout the festive period

There is a golden oppor tunity for the hospitality industr y here as Christmas and the 2022 World Cup coin cide; people are going to turn out in record numbers and for UK venues this will be the first full trading fes tive period since 2019 This does however need to be managed carefully to avoid an own goal A huge increase in visitors will take place against the challenges of var ying staffing levels, adapted menus, venue layout changes, more outdoor presence to mention just a few Venues need to be prepared to avoid heavy fines for health and safety breaches, so many of which are easily avoidable

For a venue with an average weekly turnover of £12k, fines for culpability or harm range from between £25k to £120k, with top fines equating to 6% of the entire year ’ s turnover

Statutor y fines for hospitality var y according to the severity of the breach, but even if a venue is not hit with a fine , the review process can and does result in significant business disruption, even closure , while investigations are under taken So, in the event that there is no breach, a fine is avoided but the venue has still lost potential income from having to close its doors We are campaigning to help venues avoid this situation

We can be fairly confident of record footfall in venues this Christmas To put some context to this, during the last World Cup, spending in hospitality increased by 41% compared to the previous year and this shot up to 73% on the day of the England Croatia semi final Coupled with the Lionesses victor y in the European Championships earlier this year, there is huge excitement for the World Cup this winter

A recent sur vey from Access Hospitality found that 76% of foot ball fans are looking for venues to watch the World Cup this winter and 30% of respondents said they would be happy to sit in a heated beer garden This shows the scale of oppor tunity for hospitality but interestingly if they have outdoor space they can adapt with patio heaters and can provide alfresco dining options such as BBQs or pizza ovens, there’s scope to really diversify, enhancing customer experience and bringing in vital revenue

To help the hospitality industr y be prepared, stay safe and avoid fines, Shield Safety has produced a free XLMAS Guide and risk assessment template , which is available to access and download for free here at https://info shieldsafety co uk/hubfs/Content/XLMAS/xlmas guide with links to ra template pdf In addition to the spirit of England’s last (and only) success at the FIFA World Cup in 1966, they are offering a free “Safety Net” access to their RiskProof safety checklist software and Safety Advice Line for 66 days the Safety Net businesses really need this festive period You can access at https://tr y shieldsafety co uk/safety net Shield Safety also has a free webinar to help more venues learn how to prepare for the busy festive period, which can be viewed here: https://vimeo com/759076029/0d8f5f0f9a

Ellis, Chair of Manchester Hoteliers’ Association (MHA) has said he is encouraged by early signs of a strong end to 2022 for the hospitality industr y

Food Prices Rise by a Fifth in Just 12 Months

“The coming months will be extremely tough for hospitality operators They will be caught in the squeeze between rapidly rising costs of opera

Only one categor y within the

compared

Jams and Syrups the outlier at 9 6% Core products for hospitality such as Meat, Fish, Vegetables and Fruit are now all in the 16% to 19% range year on year Food in total climbed a fur ther 1 3% month on month during October and is now running at 21% inflation year on year

There were some signs during October that price influencing factors occurring upstream of deliver y are beginning to normalise , with oil prices, exchange rates and commodity markets all showing increasing stability

“Soaring costs are making trading exceptionally challenging across the supply chain, and eye watering inflation in several key categories will hit sales and margins again over the crucial Christmas season While it s encouraging to see some signs of inflationar y respite as we move into 2023, it is clear that our sector needs targeted government suppor t to get through these unprecedented challenges ”

IR35 Issues Not Dealt With in Chancellors Statement

VAT and charge VAT to their clients remains at £85,000 will simply discourage many

Businesses with a client base of private individuals often chose to keep their turnover below the VAT threshold, as charging VAT simply increases the core cost for private individ uals As such, businesses in this situation will have to choose between raising their fees sig nificantly and hence potentially becoming uncompetitive or potentially just reducing the amount of work they take on, so that they can remain below the £85,000 threshold

With many small businesses actually operated by people who are relatively advanced in their career, it would be no surprise if many such individuals simply decided to take on less work and, for example , only work on four days per week This could cause problems for those looking for suppor t with building projects for example

Hyatt Hotels Manchester Announced as Manchester Museum’s Hotel Partner

Hyatt Hotels Manchester has become Manchester Museum’s exclusive hotel par tner as par t of its strateg y to cultivate positive com munity impact and promote tourism to the dis trict The 12 month sponsored par tnership coincides with the museum s much anticipated re opening, which is scheduled for Februar y 2023 following an extensive £15m refurbish ment

The dual branded Hyatt Regency and Hyatt House Manchester will run themed campaigns for guests to promote the new exhibition spaces, including the centrepiece ‘Golden Mummies of Eg ypt’ Hall The purpose built hall will house an exhibition that has toured the US and China and features eight mummies and over a hundred objects from the museum ’ s

The 19 storey building comprises a 212 bedroom Regency Hotel and Hyatt House; a 116 bedroom apar t hotel With a choice of luxurious rooms, suites and studios, the 4 star hotels located on Booth Street West will also welcome and host media and VIPs attending the museum s press launches as well as running new and unique leisure stay packages with a creative twist to entice families to visit the new museum collection

The major refurbishment programme at the museum named hello future , includes a new space called the Belonging Galler y, the Lee Kai Hung Chinese Culture Galler y, a new display area for the dinosaur and prehis toric exhibitions, and a South Asia Galler y, which is in par tnership with the British Museum As par t of the

Taking

As the drive towards net zero continues to gain pace , UK businesses are continuing to put sustainability at the hear t of their operations Research has highlighted that almost two fifths (37%) of UK businesses have appointed a chief sustainability officer, while over half (56%) have an employee in post, whose remit includes sustainability And, with the UK Hospitality Association unveiling its 10 pledges to

guide

Yet,

refurbishments, accessibility has been improved at the neo Gothic building, with a new ramped entrance on Oxford Road

Assumpta McDonald, general manager at Hyatt Regency Manchester said: “We are delighted to suppor t Manchester Museum one of our closest neighbours, in this landmark year The new exhi bitions and the vibrant programme of activity are bound to attract visitors not just from the region, but from across the UK and overseas As a global hospitality chain, our brand provides a familiar and luxurious welcome to guests from all over the world We are looking forward to theming rooms menus and offers and displaying exciting ar tefacts in our lobby to tie in with exhibitions at the museum ”

Esme Ward director at Manchester Museum added: “The hotel is simply round the corner from us and there couldn’t be a better base for exploring the results of our exciting refurbishment With over 4 5 million items to discover, it’s a great idea for visitors to plan an extended stay and we are ver y thankful to the hotel for pledging their commitment in suppor ting us as we re open to the public and for a ver y exciting year ahead ”

For more information, visit www hyatt com/en US/hotel/england united kingdom/hyatt regency manchester/manrm

UNDERSTANDING YOUR OPTIONS

Calor

With

ing the amount of CO2 saved THE FUTURE WITH CALOR

Available in a 100% blend, bulk Futuria

can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heat ing oil and up to 80%4 compared to conventional LPG For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, hospitality customers, while also highlight

Prestige Purchasing CEO Shaun Allen said:

tion, and diners seeking even more value as a result of the cost of living crisis Riding out this storm requires investment in supply chain manage ment, as in the hands of skilled professionals price increases can and should be avoided and mitigated

James Ashurst, client director at CGA by NielsenIQ, said:

existing Eg yptolog y collection

Deliveroo’s Australian Exit Calls for Modernization in the Food Delivery Sector, says GlobalData

Following the news that UK based deliver y aggregator Deliveroo is withdrawing from Australia after just seven years due to touch economic conditions;

Hannah Cleland, Foodser vice Analyst at GlobalData, offers her view: Deliveroo s decision to leave Australia is a dramatic move , but is based on an all too familiar stor y for deliver y aggregators Since the pandemic , the sector has been plagued by driver shor tages, tightening gig work regu lations, and now more than ever increased inflationar y pressures such as rising fuel costs

“Despite these issues, consumer demand hasn’t fallen GlobalData’s 2022 Q3 consumer sur vey reveals that 64% of consumers globally said they ordered food and drink from food deliver y channels at least once a month making it the third most frequented channel sur veyed behind quick ser vice/fast food restaurants and supermarkets *

“Although consumers are continuing to tighten their budgets deliver y and takeaway are likely to remain a somewhat regular option as consumers will always seek the occasional convenience driven ‘treat’ meal in

favor of from scratch cooking However consumers will increasingly look for the most cost effective way to do this At the surface level, techniques such as opting for collection or pick up and ordering directly from the brand (where there are no additional third par ty fees) put deliver y aggre gators in a difficult position

“A focus on a more modern and sustainable way of covering ‘last mile’ deliver y can provide some solutions to the challenges faced by the food deliver y sector Cyclist couriers, for instance , will help alleviate fuel cost pressures, while drone deliver y is an attractive alternative in the face of an industr y labor shor tage Pick up lockers are another option that are cur rently being used by restaurant brands These could provide oppor tunities for deliver y aggregators to make the deliver y process more efficient for drivers and cheaper for customers

“Deliver y aggregators disrupted the industr y to provide a convenient modern solution for businesses and consumers, so it seems likely that their continued sur vival will hinge on keeping up with modern deliver y trends The sector desperately needs to increase ESG and technolog y invest ments if it is to sur vive long term ”

Isle of Wight Distillery in High Spirits After Achieving B Corp Status

The company ’ s B Corp cer tification comes three years after the distill er y relaunched Mermaid Gin in a strikingly sculpted plastic free and fully recyclable bottle The distiller y is now in the process of setting its near term science based targets, to eliminate and reduce its emissions

One of the key effor ts recognised as par t of the scoring and cer tifica tion is the dedication of the distiller y to reduce its impact on the envi ronment by minimising waste and preser ving resources The Isle of Wight Distiller y has engaged in a number of local and global initiatives that reinforce its commitment to sustainability including:

• Seagrass restoration Mermaid Gin is working with the Hampshire and Isle of Wight Wildlife Trust to monitor and restore sea grass meadows in the waters surrounding their island home It is esti mated that 92% of these seagrass meadows have been lost over the last 100 years As well as financially suppor ting the project, the team take par t in sur veys and beach clean ups, working as ‘Marine Champions’ for the Trust

The Isle of Wight Distiller y, producers of high quality and hand crafted spirits, Mermaid Gin and Mermaid Salt Vodka, is delighted to announce today, that it has received B Corp cer tification from non profit organisa tion B Lab The distiller y is the first business on the Isle of Wight to achieve B Corp status and earned an overall score of 88 6, ranking it the highest scoring gin distiller y in England to date The home of Mermaid Gin is the 27th distiller y in the world and the 13th distiller y in the UK to achieve B Corp status

The distiller y achieved B Corp Cer tification by meeting and exceeding rigorous benchmarks across five categories of the B Impact Assessment: Community, Customers, Environment, Governance and Workers This involved working with its employees and customers to reach a high level of inclusion and working with its supply chain to achieve a high level of transparency and accountability The distiller y met these criteria inde pendently and unusually, without guidance from external consultants “Since our inception in 2014, the team at the Isle of Wight Distiller y have been committed to the environmentally friendly production of spir its and the preser vation of our island and marine environment ” com ments Xavier Baker, co founder, Mermaid Gin “We want to use our brand as a force for good within the local community and are delighted to join a community of B Corp businesses that have been recognised for their commitment to operate in a way that has a positive impact on the planet”

• Mermaid Gin is working with Surfers against Sewage (SAS) a national marine conser vation and campaigning charity tackling plastic pollution and protecting the UK’s coastline for people to enjoy safely and sustainably

• The iconic Mermaid bottle is crafted from 100% natural materials, designed to be reused and plastic free The glass bottle is decorated with

biodegradable paint and features an all natural cork with a wooden top The neck tag is recyclable and the tamperproof seal is crafted from corn and potato starch which composts in food waste in 6 12 weeks The cases of Mermaid Gin fit six bottles which do not require bubble wrap for protection and all tape has been replaced with metal staples

As well as putting environmental sustainability at the core of its opera tion, the distiller y has a strong focus on the community The majority of employees live locally and it uses local suppliers where possible

“Our mission when we founded Mermaid Gin and Vodka was not only to create great quality spirits but also install responsible practices in ever ything we do We are a small team, the majority of whom live and work on the island and I am so proud of what we have all achieved To be considered as a company that holds some of the highest standards of social and environmental performance , public transparency and legal accountability in the world of business, is a great honour Not only are we passionate about making people’s lives better and considering the well being of our planet, we are proud of our Isle of Wight heritage and hope this achievement will give other local businesses the inspiration to become B Corp companies as well ” adds Xavier

The Free From Functional & Health Ingredients Expo 2022 takes place in RAI Amsterdam on 22 and 23 November It gives valuable oppor tunities for national and international exper ts from various fields and all over the world to meet and share insights into the most impor tant food trends and what will be on the shelves in the coming years

CLEAN LABEL, ORGANIC , VEGAN, PLANT BASED, ALLERGEN FREE

Free From Functional & Health Ingredients 2022 provides insights into the latest trends in lactose free , gluten free , sugar free and plant based products, organic , vegan, protein transition, functional food and ingredients It will also carefully address the future trends “For example , products that are becom ing more mainstream are those that are processed as little as possible and that contain few or no ar tificial additives,” says organizer Ronald Holman of Expo Business Communications

At the same time , more and more people are thinking about where their food comes from and what's in it “This is reflected in the ever increasing ranges of plant based products being found in supermarkets today,” adds Holman

DOING BETTER BUSINESS FOR RETAIL AND FOOD SERVICE

Costs Crisis Wipes Out Hospitality ’s Growth Despite Increase in October Sales

October sales at Britain’s top managed restaurant, pub and bar groups were 1 5% ahead of the levels of October 2021, the latest edition of the Coffer CGA Business Tracker reveals

The Tracker produced by CGA by NielsenIQ in par tnership with The Coffer Group and RSM UK also shows growth of 4 3% from October 2019 meaning sales have beaten pre pandemic comparatives for nine months in a row However, with inflation now in double digits, sales are significantly behind 2021 and 2019 in real terms

Pubs were the strongest performing of the Coffer CGA Business Tracker’s three segments in October, with year on year sales growth of 6 4% Restaurants endured a tough month with like for like sales down by 3 6% on October 2021, and bars’ sales slipped 12 7%

London’s hospitality sector continued its recent rebound from more than two years of COVID related upheaval as tourists and workers steadily returned to the capital Groups’ October sales within the M25 finished 6 4% ahead year on year in sharp contrast to regions beyond the M25, where like for likes were up by only 0 3% from October 2021

Karl Chessell director hospitality operators and food EMEA at CGA said:

“It’s been encouraging to see hospitality sales running ahead of pre COVID levels for nearly all of 2022 But

after adjusting for the effect of higher prices it’s clear that footfall is down, and inflation means sales are even fur ther behind in real terms Sustained increases in energ y, food, proper ty and other costs are putting a ver y tight squeeze on both consumers ’ discretionar y spending and operators’ prof its, especially in restaurants The sector must now pin hopes on a strong festive season to make up some of the growth that has been lost over a variety of unprecedented challenges ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said:

“There is a continuing sense that sales are in the increase , cer tainly in city centres Whilst these numbers are not positive in the context of infla tion they are at least improving in real terms There is a sense par ticularly in London and not withstanding strikes that trade is returning steadily ” Paul Newman, head of leisure and hospitality at RSM UK, said:

“October’s shift to a pint and a bite in a pub over a more expensive restaurant meal is a clear signal that demand for out of home socialising remains strong, but that belts are being tightened in response to the cost of living crisis With any uplift in sales cannibalised by rising costs margins are being squeezed and the entire industr y is now geared towards maximising Christmas trade With last year ’ s festivities severely impacted by Omicron, 2022 needs to deliver if the sector is to avoid a swathe of closures in the New Year ”

Craft Guild of Chefs Seeks Nominations for Honours & Awards

Nominations are now open for the Craft Guild of Chefs Honours and Awards, which will be announced at the Annual General Meeting, taking place at 11:30am on Sunday 23rd April 2023 at The Hilton Waldorf Hotel, Aldwych, London, WC2B 4DD

Andrew Green, chief executive of the Craft Guild of Chefs, said: “Attendance will give you the chance to see just what we have been up to, and also to see how we run your Guild ”

The Honours and Awards available for nomination include:

• Rising Stars: Awarded to young people members or non members who have been recognised as potential stars of the future If the young person is not currently a member of the Craft Guild then one year ’ s complimentar y membership will also be awarded

• Local Heroes: Awarded to members who work tirelessly on Guild business in their local area or chosen field

• National Hero: Awarded to a member who has worked tirelessly over a long period of time to promote the Guild, and the Guild s ethics

• Diploma for Suppor t: Awarded to non members for their continued suppor t and assistance in the promotion of the aims and objectives of the Craft Guild of Chefs

• Diploma for 50 years Membership: Awarded to members of any grade of membership who have completed 50 years of membership of the Guild These members will no longer have to pay, but still retain voting rights

• Bronze/Silver/Gold Medal: Nominees for these medals come from the Committee of Management These awards are not necessarily progressive in nature but recipients should be awarded the medal colour that is most appropriate to their performance and or achievement

• Fellow: The grade of Fellow is awarded to suitably qualified members of good standing who have not less than five years continuous membership of the Guild who have been proposed and seconded by two Fellows of the Guild and endorsed by the Vice Presidents’ Council

• Governor : The grade of Governor is awarded to Fellows with at least 20 years of Guild membership and who have either given outstanding ser vice to the Guild or held a principal divisional or national office or have ser ved on the Committee of Management, rendering distinguished ser vice to the Guild in so doing A maxi mum of 40 Governorships are permitted in the Guild at any one time The appointment to a Governorship is

made by the Vice Presidents’ Council

• Honorar y Membership: Awarded to non members who have rendered outstand ing ser vice to the Craft Guild

• Company Award: Presented to Business Par tners who have shown significant suppor t and involvement with the Craft Guild of Chefs over the past year

• Chairman’s Shield: Awarded to a catering training organisation, nominated by the National Chairperson, who have clearly demonstrated qualities and outcomes that mark them out for this award

• Chairman’s Award: Awarded to any member or non member who has given extraordinar y ser vice to the Craft Guild of Chefs Nominated by the Chairperson of the Craft Guild of Chefs

President’s Trophy: This is awarded to any establishment for outstanding food and ser vice This award is nominated by the Chairperson of the Vice Presidents Council

• Order of Merit: This is the highest award given by the Vice Presidents’ Council for meritorious and outstanding ser vice in fur thering the aims and objectives of the Craft Guild of Chefs over a long period of time (minimum 25 years) This award is only given in exceptional circumstances

• Vice President: Appointments to the grade of Vice President are made to a member of the Guild who has displayed exceptional dedication to the Guild Suitable candidates are identified by the Vice Presidents’ Council and will be invited to submit a por tfolio of their activities and involvement with the Guild including any offices held The citation should include a statement of why the applicant should be considered and what special qual ities and attributes they would bring to the Council

• Special Achievement Award: Awarded by the Vice Presidents’ Council to a member or non member of the Guild in recognition of exceptional achievements in promoting the aims and objectives of the Guild

Please make sure your entr y includes a citation as without one it will not be considered The deadline is Friday 27th Januar y 2023 Special Awards maybe awarded at the discretion of the Vice Presidents Council

Completed forms should be sent to: Honours & Awards, Craft Guild of Chefs, 1 Victoria Parade , By 331 Sandycombe Road, Richmond, Surrey, TW9 3NB

New “Empowering People” Award to Highlight

Best Independent Craft Brewery to Work For

The Society of Independent Brewers (SIB A) have today announced a new “Empowering People” Award which seeks to highlight the best brew eries in the UK to work for The award is the newest categor y in the SIB A Business Awards 2023, which open for entries today

The new award will put a spotlight on independent craft breweries who go above and beyond for the members of their team; empowering people to achieve more in their professional career, introducing initiatives and incentives which create a positive working environment, making effor ts to promote diversity and inclusivity, or providing benefits or suppor t mecha nisms which encourage a happier healthier life for employees

“The brewing sector is an incredibly hands on and collaborative industr y and the wellbeing of employees is at the forefront of all successful brew ing businesses This new award seeks to highlight the breweries in the UK who are not only suppor ting their staff but helping them to have a happi er, more successful working life ” Neil Walker, SIB A Business Awards Chair of Judges

The SIB A Business Awards seek to congratulate excellence in the brewing industr y across a variety of cate gories, from pump clip, can and bottle design, to effor ts taken by brewers to make their business more sustain able , innovative or successful, as well as naming the UK s best pubs, bars and retailers of craft beer from independent breweries

Barden, UK & Europe CEO of Konvoy who are sponsoring the new Empowering People Award as well as the overall Brewer y Business of the Year 2023, commented;

“I’m really proud to be suppor ting SIB A’s new award for Empowering People Having been par t of and built businesses across various organisa tions and continents it s always empowered people that are encouraged to dream and work together with mutual trust and respect that create long term success stories It’s so easily forgotten when the pressure is on but that’s actually when it matters most

High performing teams are always about smiling faces and great results, and that’s the environment we’ll keep building at Konvoy It all comes down to empowerment at ever y level, which is what my leaders create for me too I look forward to seeing the great entries from breweries across the UK that are striving to do the same ”

The new categories introduced last year for the “UK’s Best Independent Craft Beer Retailer Online” “UK’s Best Independent Craft Brewer y Webshop” and “Community Engagement” will also return for the 2023 Awards following huge interest from the industr y “The SIB A Business Awards have evolved in response to changing consumer habits over recent years, as more people look to purchase beer online or discover their

craft breweries are embedded in their local communities and these

brewer y taproom

the businesses doing it better than anyone else in the UK ” Neil added on behalf of SIB A

The SIB A Business Awards 2023 are judged by a panel of industr y exper ts and presented at the UK’s biggest beer and brewing event BeerX UK in Liverpool, March 2023 For more information about the awards visit www siba co uk/businessawards

Christian

local

Independent

awards highlight

Food and Drink Sector Most Likely to Cut Trading to Tackle Energy Costs

Food and drink ser vice businesses were more likely than any other industr y to say they plan to cut trading by at least two days per week in November 2022 to reduce energ y costs

More than 1 in 20 businesses in the sector (6%) planned to stop trading for two or more additional days a week in the month

The same percentage of food and drink ser vice businesses said they had already done so in the last three months, which was among the highest of any group They were also the most likely to reduce trading hours even if they were still operating for the same number of days (21%)

The broader hospitality industr y which employs around 1 in 14 UK workers, has been par ticularly affected by rising energ y prices, according to our Business Insights and Conditions Sur vey (BICS)

We use “hospitality” as an umbrella term for food and drink ser vices including pubs, restaurants and cafes and accommodation, such as hotels All of the figures include businesses that are either currently trading or that have paused trading, unless otherwise stated

Food and drink ser vice firms were the most likely to say energ y prices were their main concern for November, while accommodation businesses were close behind

The impact of energ y prices was also reflected in the comments businesses made in the sur vey when asked to describe their current situation

Across the hospitality industr y, 23% of businesses said energ y prices were their principal concern for October, which was similar to November (22%) The most recent responses were collected after the UK govern ment pledged to subsidise businesses’ energ y bills in September

The hospitality sector as a whole was also the most likely to say that energ y costs were making them consider raising their own prices in November

Emma McClarkin chief executive of the British Beer and Pub Association (BBPA) said: “These new figures highlight the extreme pressure that extor tionate energ y costs continue to have on our pubs and brewers and the tough decisions they are being forced to make to keep ser ving their communities

Many have already taken drastic measures, reducing trading hours or even days on which they open and we ’ re not even into the coldest months yet These rising costs are com pounded by inflation on key ingredients, severe staffing shor tages and a cost of living crisis that is leading cus tomers to see a pint in their local as an unaffordable luxur y

“This Thursday, we desperately need the Chancellor provide relief to the cost of doing business, but we also need clarity and cer tainty for our pubs and brewers that energ y suppor t will continue beyond the initial six months The figures published today demonstrate clearly how vulnerable our industr y is, with 50 pubs a month currently closing their doors for good, without some long term guarantee many more will not be able to sur vive what is set to be a ver y difficult winter ”

Cost of Living Pushes “Night Owls” to Walk Home Despite Safety Concerns

Recent findings from Budweiser Brewing Group UK&I reveal that almost two thirds (64%) say personal safety is front of mind when decid ing to go on a night out As many as 81% of women who visit pubs clubs and bars repor t that they consider their safety when getting home , and 63% of females say they plan their route home before heading out

The findings also show that 53% of women were more likely to visit a venue that has anti harassment and discrimination policies, compared to men (35%) In follow up to these findings, Budweiser Brewing Group UK&I launched an awareness campaign encouraging people to suppor t the uptake of safety app WalkSafe+, and is promoting this message in venues across the UK, star ting with Punch venues

Pubs and bars must take the impact of the cost of living crisis on con sumer behaviour into consideration Pub goers are now reassessing the ways they travel to and from nights out, with 1 in 5 (20%) women alter ing their behaviour by walking more and taking fewer taxis Over a third (37%) of women said if they had access to a personal safety app which features a crime map live location tracking close contact notifications and a SOS button, they would feel safer on a night out

Budweiser Brewing Group’s long held belief is that ever y experience with beer should be a positive one As a key player in the nighttime economy, Budweiser Brewing Group has a strong platform and route into bars, pubs and clubs which it is leveraging with a number of initiatives to create a more inclusive environment in hospitality venues With its platform and vision for a more inclusive and enjoyable social environment for ever yone the brewer has collaborated with WalkSafe+, an app to empower people to go out and plan a safer journey home

WalkSafe+ exists to make the world a safer place and is a mapping app that allows its 500,000+ users to plan their route home using the latest digital tools and information based on police data, whether that’s a live incident or a warning about a lack of streetlights Budweiser Brewing Group UK&I and WalkSafe+ understand

The exclusive tracker shows sales from July to September 2022 were 41% higher than in the same quar ter of 2021, when contract caterers faced the lingering effects of COVID 19 restrictions

However, sales in the third quar ter of 2022 were 9% below the equivalent three month period in 2019 when businesses were trading as normal With inflation now exceeding 10%, sales are significantly fur ther behind pre COVID levels in real terms

The Tracker also shows the number of units ser ved by contract caterers has increased by just over 500 since September 2021 but it remains more than 800 sites shor t of the total market at September 2019

While trading remains difficult, the Tracker indicates that sales have steadily built momentum this year The 2022 on 2019 comparison of 9% in the third quar ter of 2022 represents a steady improvement on the figures of 20% and 12% in the first and second quar ters of the year respectively

CGA’s Contract Catering Tracker aggregates sales from leading operators to provide quar terly repor ts with year on year analysis It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and par ticipants in the Tracker receive additional analysis in return for their contributions

Karl

“After more than two years of

that ever ybody has the right to feel safe , wherever they are and in any sit uation The cost of living crisis is not an excuse to jeopardise Britons’ safety and this collaboration and app will help users make informed deci sions about their personal safety

Since launching the campaign in September a number of pubs and bars have signed up to suppor t uptake of the app, including leading operator Punch Pubs Through On Trade suppor t, the app has seen over 19,000 new sign ups since launch

Jean David Thumelaire , On Trade Director at Budweiser Brewing Group UK&I said: “At Budweiser Brewing Group UK&I, we want ever y experi ence with beer to be a positive one We are proud to be collaborating with WalkSafe+ to promote digital tools that address safety concerns dis propor tionately affecting women and vulnerable groups Budweiser Brewing Group is committed to creating a more inclusive nighttime econ omy which benefits communities and businesses alike We are thrilled to be working with Punch Pubs to lead the way in this initiative and invite all hospitality venues to join the effor t ”

Jackie Burn HR Director Punch Pubs & Co said: “We’re incredibly passionate in our suppor t of

it will make a real difference and improve awareness of safety in our great community and city ”

Operators across the UK can suppor t the use of WalkSafe+ via promoting the download of the app on social channels

initiatives to improve pub safety and the environments that surround them We’re confident the WalkSafe+ App will help to empower and raise awareness of an issue that par ticularly affects women and often the more vulnerable within a community and we look forward to sharing it with our employees and pubs Ali Butt, Management Par tner of The Joiner on Worship pub, Shoreditch said: “The safety of our staff and guests is incredibly impor tant to us, so, it s an absolute honour to be asked to be involved with this campaign and actively share this great app within the pub We’re cer tain

Sales in the contract catering sector are still lagging pre pandemic levels despite sharp growth over the last 12 months, according to the latest Contract Catering Tracker from CGA by NielsenIQ and Bidfood

Chessell, CGA’s director hospitality operators and food, EMEA, said:

COVID upheaval, contract caterers are now besieged by soaring costs that are impacting spending by their clients and consumers alike Considering the seismic challenges, it is encouraging to see that sales are substantially up year on year and are approaching pre COVID levels Contract catering is a resilient and innovative sector but with business and consumer confidence so fragile there are some tough months ahead

Debra Morrell, business development controller for B&I at Bidfood, commented: Whilst it s great that we are still seeing that momentum build, with more people returning to the office , we can’t underestimate the challenges ahead to trading and how impor tant it will be to continue to work closely together as a sector to adapt, innovate and mitigate Food inflation is impacting employees, caterers and the entire supply chain, and we want to nur ture that year on year growth, whilst balancing affordability and availability over the coming months we can only do that if we put our resources and heads together ”

UKHospitality chief executive Kate Nicholls said: “It’s clear from this data that the record levels of inflation we ’ re experiencing is hitting contract catering businesses hard; whether that’s soaring costs impacting demand and sales, or the extreme food price inflation we ’ re seeing impact caterers in their own costs

What Do We Want from a Night Out (at 40)?

Twenty

something’s two step aside , there’s a new group on the town

For many the cosy embrace of adulthood spells the end of a hedonis tic youth Boozy late nights make way for early mornings, career respon sibilities and mor tgage repayments But now, a new (old!) generation are dusting down their dancing shoes for a second adolescence on the tiles

A recent sur vey conducted by The Night Owl, an independent night club renowned for its soul and retro music , found out that over 63% would want to ‘playback’ a night out from their younger days while over 30% still regularly go on a night out once a month

In contrast, a sample of people in their twenties showed that 52 7% view nightclubbing as a regular free time activity with the average clos ing time for UK nightclubs being 3am Some venues even stray past 5am and beyond

This new data joins a national discussion about the place for over 40s on the dancefloor One of the nation’s most loved DJs, Annie Mac made headlines recently by launching a club night for ‘Cinderella’s’ opening at 7pm and ending at midnight

Late night venues across the countr y are shifting the time parameters and tweaking their offerings to accom modate an older audience

One such nightlife proprietor is Arith Liyanage CEO and founder of The Night Owl He said: “I think the increasing demand for over 40s clubbing is not so much a nostalgic turning back of time but more a joyous celebration of their middle years

“People are living longer, generally in better health and, by middle age , often see a relaxation in parental responsibilities Added to that, the age group often has more disposable income than other sections of society and we can understand the rise in the over 40s club night

Generationally, this age group came of age in the heady dancefloor days of the 1990s and early noughties Think dance music , package holidays to the Balearics and techno super clubs At the Night Owl, we still spin original vinyl, and this helps customers looking to rediscover that buzz in later life ”

With this in mind, The Night Owl have compiled the ultimate guide to late nights out over 40 From what to drink, what to wear and where to be seen, cheers to not looking like Michael Gove on a bender!

The Tracks of my Years

’t

Arith continued: “It’s clear that the older audience still possess eclec tic tastes Whereas club going in your younger years may be more trib al depending on musical preferences older clubbers can be less judgemental It’s about cutting loose and having fun in an unpretentious environment However here at the Night Owl we focus on the ‘cooler’ end of the market! Strictly cool retro sounds only

“They’re growing old gracefully whilst keeping their spirits young ”

Fine wine?

The sur vey also tracked the user ’ s drinking tastes Beer came out on top with 30% of the vote while wine also clocked a healthy 25% with spirits 11% and cocktails 5% It’s clear that preferences may be more gendered than their younger counter par ts, growing up in the days of ‘Big Alcohol ’

Arith added: “Older drinkers may be more established in their tastes, but like younger people they are still open to a novel experience At our venues, we cater for all tastes and offer themed drinks and specials aligned with modern social media sensibilities ”

A Cinderella Stor y

Whilst the suction valve may still be firing most par ticipants agreed that the most suitable time to end the night is on or before midnight Some 45% of people were calling last orders at 11pm with 29% hailing a cab for midnight

Arith concluded: “Venues now need to offer visitors the best of both worlds So, at the Night Owl we put on live music from 8 11pm Then the venue becomes a club night through to the earlier hours ” There we have it, a few hours reckless abandon but early enough for those who wish to remain sharp and productive the next day, plus the option to stay on later for those in need of a dancing fix

Energy Efficiency, Upskilling and Green Incentives

Critical to Hospitality ’s Net Zero Journey

Through the launch of its Environmental Sustainability Guide for its members and its own Sustainability Commitment UKHospitality is play ing a leading role in providing bespoke advice and guidance to hospitality businesses

UKHospitality’s

The response included a number of examples, includ ing:

• Introducing targeted measures to incentivise the investment in sus tainability through grants, loans or tax credits For example , reintroduc ing the Enhanced Capital Allowances scheme for energ y and water efficient plant and machiner y that ceased in March 2020

Tax relief for businesses replacing major equipment, due to the impor tance of replacing old equipment with newer, more energ y efficient equipment as early as possible

Government suppor t to upskill businesses, par ticularly SMEs, with practical steps on how they can reduce their carbon footprint and aid the transition to net zero

UKHospitality Chief Executive Kate Nicholls said: “Working towards our sustainability goals is an absolute priority for the hospitality sector and there has been a huge amount of work that has already gone into this by hospitality businesses

Unfor tunately the situation for many businesses now is that, due to the energ y crisis, they are fighting to sur vive the winter That does mean that cashflow is tight and confidence to invest is being quickly eroded

“This reality does mean that the sector would really benefit from a par tnership with government to aid its transition to net zero, through financial incentives such as grants or tax credits that can allow businesses to replace equipment with greener alternatives or take par t in training to boost our net zero knowledge

“Hospitality is already one of the sector’s leading the way in its sustainability work, with fantastic examples of businesses going above and beyond, and it’s so impor tant that we work together with the government to make sure we can continue on that path ”

Greene King Brewery Supports Customers to Buy Cask With Confidence

Greene King the

The

The

, without the risk

Available with Greene King cask ales only including Abbot Ale Greene King IPA and more , free trade customers signed up to the guarantee will be entitled to a full

refund for un broached volume and a credit for remaining volume on broached casks that go out of date ahead of them being sold through Jamie Shipperley Head of Customer Marketing at Greene King said: “We are proud of the beer we brew, but we are also incredibly proud of the promise we are making to our free trade customers and the cask ale sector Whether customers are stocking their first firkin of Greene King IPA or are adding a seasonal ale to their current range , the Cask Iron Guarantee gives free trade customers an oppor tunity to stock something new, without financial risk It’s a great reason to tr y the amazing quality of cask beers we offer and see what they can do for your venue ”

Terms and conditions apply, customers should contact their Greene King sales representative for full details

Whilst we aren

all blessed with the God like staying power of Mick Jagger, over 40s revellers still love strutting their stuff Data shows pop music remains their preferred pick with over 50% of the vote , while indie , funk and soul nights and electronic / house events also char ted strongly

With the festive period fast approaching, customers are researching the best spots for the family holiday work socials and Christmas dinners For those in the hospitality sector, the final quar ter of the year is a time when there is so much more oppor tunity to deliver the best customer ser vice , connecting and engaging with existing and new customers

Therefore , excellent customer ser vice lies at the hear t of hospi tality during the colder winter months It’s what keeps cus tomers coming back, encouraging them to recommend their favourite bar or restaurant to their friends 88% of consumers in the UK celebrate Christmas meaning that an unpleasant experience over the season can cause damage to a venue ’ s reputation and loss of business

In addition, more than a quar ter (27%) of hospitality businesses are seeing bookings surge for Christmas already, higher than in previous years Call intelligence tools can ease the stress of these mass bookings, as well as optimise adver tising and streamline staff training as bars, restaurants, and hotels will have access to the relevant data to positively affect the customer experience Such tools integrate into booking sys tems supplying businesses with a deeper insight into the nature of each call

BOOST THE CUSTOMER EXPERIENCE

A recent repor t found that one in five hospitality businesses are already seeing a surge in bookings for the Football World Cup Also, three in ten are hiring more people to ensure they can cope with the uptake of customers With so many new team members, it’s difficult to ensure all staff address customers in the same style and gather the right information over the phone

Conversation Analytics can identify which destinations, rooms, menus,

By Oyin Bamgbose , Vice President at

and promotions get discussed at scale It also highlights how well staff are handling calls, helping to identify common friction points, such as tak ing pre orders for large par ties Managerial teams can then come togeth er to create a solution guiding both new and old staff on how they can address such issues in the future

Once installed these analytics are also a great retrospective tool for the following year Businesses can predetermine obstacles and iron out any problems before they surface This means that customer ser vice strategies can be revised and enhanced, helping businesses to gain a competitive advantage throughout the year

CREATING COMPELLING CHRISTMAS ADVER TISEMENTS

In today s digital world, ever ything star ts with a Google search

Potential customers will scour the internet for their dream winter holi day or the best spot for a Christmas dinner but so much more can be gained and understood from a conversation with a call agent The intelli gence gained from these calls can reveal the reason a guest picked up the phone , even tracking the keywords Googled that led them to your website

With the ongoing cost of living crisis, winter may present challenges for many in the hospitality industr y However Christmas is a major sea son for both retail and hospitality In 2021 PwC expected a total spend of £21 billion on presents and celebrations over the season Competition is high, and ever y organisation wants to be the one that makes an individual’s festivities special Innovative strategies to market Christmas menus and winter stays are key to capturing the customers’ attention

Call intelligence can help with this by assigning call outcomes and rev enues to marketing activity Organisations are able to identify which campaigns, channels and key words are pulling their weight and which aren’t in addition businesses can understand the thoughts and feelings of their callers Teams then have the information needed to

create incredible campaigns and optimise costs The nature of call intelli gence allows businesses to determine the true value of the campaign responsible for mass bookings

ADDRESS CUSTOMER QUERIES QUICKLY

More than half of Brits say being on hold is the biggest time waster Customers become frustrated sometimes causing them to call back later or look to book elsewhere However, during such busy periods, it’s not easy to always have somebody on hand to answer the phone Staff are often caught up welcoming guests missed call repor ts are beneficial in situations like these

By monitoring calls, organisations have access to the caller’s telephone number, time of the call and the pages on the company ’ s website they visited the missed call Businesses then have the oppor tunity to ring the caller back whilst their interest is still hot

Moreover, this is a great tool to help create rotas and manage staffing levels Hospitality businesses have intel into which times of the time , month or year require more staff availability to answer the phone This ensures that employees can provide the upmost customer ser vice with ease

RECOGNISE YOUR GUESTS’ KEY VALUES

Overall, call intelligence is key to truly understanding your customer base and providing them with a fantastic Christmas experience Businesses can analyse phone calls to generate revenue and ensure sleek customer ser vice The hospitality industr y can align its Christmas mar keting tactics with customer values, making campaigns more compelling Calls can then be met with helpful ser vice , which heightens the cus tomer experience

Festive Ordering

Bolsius Professional Launches Guide To Help Operators Drive Footfall And Boost Customer Dwell Time Over The Winter Period

As temperatures drop and nights draw in, Bolsius Professional is releasing a new guide aimed at helping operators drive footfall and boost customer dwell time during the busy winter period Combining inspirational interiors and seasonal style tips, ‘Tempting Autumn Winter Months: Creating a warm welcome for customers’ provides cost effective ideas and guidance on creating a compelling experience for customers

The guide provides easy to implement tips on boosting atmos phere; the effective use of mood lighting driving footfall through welcoming window displays, embracing seasonal décor and maximising architectural features such as fireplaces, to enhance a venue ’ s environment Alongside the guide highlights interior design trends from the casual dining space; from traditional to mod ern, minimalist to maximalist, with an array of ideas to suit any venue ’ s aesthetic

The premium candle specialist has launched the repor t as operators ramp up for the busy festive peri od With many dining and drinking destinations facing fierce competition and a challenging climate , the look book is designed to demonstrate how elevating the environment can suppor t revenue through creating a space where customers want to stay, and revisit time after time

Professional and Member of the Institute of Hospitality says, “The winter months can be the toughest time of the year to lure customers out of their homes Days are shor t, darkness descends, and sofas beckon

“Post pandemic , the environment has changed Customers became skilled at creating lavish nights out at home As a result, exper ts pre dict that customer experience will come into sharp focus: creating unique memorable environments that premiumise offerings lengthen dwell time , and spotlight venues to existing and potential customers

We ve gathered a few of our favourite winter interiors in this look book, showing how a few simple touches can go a long way Lighting is a key element, helping to create a welcoming and intimate environment for any venue We ve shown how operators can use this to maxi mum effect, showing their venue in the best possible light for customers ”

Bolsius Professional is a leading global candle manu facturer, with an extensive range of indoor and out door candles designed specifically for restaurants, bars and hotels Free from palm oil and animal fats, they are clean burning and odour free , creating a warm wel come and premium atmosphere that encourages guests to linger

To find out more about the Bolsius Professional can dle range and download a copy of the guide go to www bolsius com/en/professional/inspiration

Mozar t Chocolate Liqueur is the world renowned Austrian

Mozar

Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius

White Lake are cheesemakers who make over 25 cheeses on their farm in Somerset Their range includes many top international award winning cheeses made of goat’s milk from their own herd, local Guernsey cow ’ s milk and British ewe ’ s milk

The variety of tastes, textures, sizes and styles make them a popu lar choice with top chefs and cater ers Their newest products have been designed specifically for use in professional kitchens The Glaston Brick and Glaston Tile are two sizes of pressed goat’s curd without the bloomy rind They deliver the tradi tional taste of that style of cheese but can be easily cut and shaped to size

Roger Longman, owner and 3rd generation cheese maker says We ve become known for our constant aim to make the best cheeses we can using traditional ar tisanal methods, while exploring unconventional ideas and innovating in exciting new ways We love to see how exper ts in catering work with our range Chefs often share their creative , new dish es on social media Our English Goat Curd seems to

made packages and competitive trade pricing, Sip Champagnes offers options for local wine shops Michelin starred restaurants and ever ything in between

For fur ther details contact: trade@sipchampagnes.com

For more information on Sip Champagnes and its lat est UK releases in time for Christmas, visit https://sipchampagnes com

be par ticularly popular at the moment ”

White Lake supply small cheese makers, pubs and delis but are ver satile enough to fulfil greater requirements such as for the cater ers at Wimbledon “As a small company we can be nimble enough to accommodate specific require ments when given notice Cheese needs enough time to develop complex flavours, par ticularly the hard varieties For example Alpine style Rachael Reser va final weight is 12 kg so is matured for a minimum of twelve months It’s in constant demand for its rounded richness in taste and larger size Roger explains

The cheesemakers, affineurs and packers who hand make White Lake’s cheeses get into top gear from September until the end of December Roger advises “We hate to disappoint people so strongly advise our customers to place their Christmas orders now ”

Contact Justin Car ter National Sales Manager White Lake Cheese Limited justin@whitelake co uk | www whitelake co uk Mobile: 07903 313812 | Office: 01749 831527

Festive Ordering

Ensuring your establishment is appropriately decorated and fur nished during the festive period is a necessity for the hospitality industr y In turn, restaurants, bars and pubs will all want to capi talise on the seasonal influx of business which is available The best way to do so is make your establishment as appealing as possible during this period

DECORATING THE ROOM

When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit Once you have done this, check you can begin to decide how you want your festive design to look We would always recommend a tree , go for a larger one if you can as this can be quite a statement piece , attracting par ty pho tos in front of it which can act as great free publicity across social media if your venue gets tagged In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places Equally, fair y lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year

Superior

Scrocchiarella

Ranges

DRESSING THE TABLES

There are many ways to dress your table to add a hint of Yuletide style Firstly, if you have a colour scheme or a set theme for Christmas which features one par ticular colour, replicate that in your table setting You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins

For tableware you could opt for classic whiteware or go for something more modern which can be a way of intro ducing colour to your table Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you ’ re ser ving

Finally, if you ’ re finding you ’ re being booked up with groups looking to celebrate a Christmas works par ty, you could offer par ty accessories to go with the meal Whether it be par ty poppers a festive mask kit ar tificial snow spray all are great for adding a par ty vibe for customers With winter on the immediate horizon, restaurants, pubs and other such businesses should look to star t ordering Christmas decorations and planning for the festive period now Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year View the Christmas selection at https://tinyurl.com/56zd8dr9

With plant based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600,000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® On a mission to remove unnecessar y eggs from the food chain, OGGS® products are perfectly designed to provide your customers with delicious alternatives that are better for the planet and the animals

Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes, quiches and so much more with Scrambled OGGS® Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too

Chef's Buyer's Guide

Neame are already using Scrambled OGGS® to innovate across breakfast and brunch menus, from indulgent vegan full English breakfasts to plant based carbonara

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails With six months shelf life and a neutral flavour profile , OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu With 72% less CO2e than eggs you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclu sive and environmentally friendly cocktail menu

Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and

Whilst 50% of turnover comes from our top 10 companies, family owned businesses remain prominent, result ing in an industr y that is flexible authentic and forward thinking

distilleries 38 CLH DIGITAL Issue 136

are playing an increasingly impor tant role in attracting and enter taining tourists Distilleries on the Island of Ireland attract over 1 million visitors per year and the likes of Bushmills, Echlinville , Rademon, Boatyard, Hinch and Belfast Distiller y are playing a key role in this growth Invest NI’s dedicated food business development team suppor ts local companies to develop their business with customers in GB and beyond Visit buynifood com or contact us directly to learn how our world class food and drink can help grow your business

Restaurants including Bill s and Shepherd

Despite

For

end of this decade as a blend at 20% volume to deliver a safer, greener gas alternative that reduces carbon emissions

Those currently working on commercial water heating projects with Adveco can continue to commit to gas fired applications with the knowledge that Adveco’s instantaneous ADplus and semi instantaneous AD water heaters, and MD boiler ranges are all hydrogen

20% blend ready This instantly delivers an oppor tunity to embrace more sustain able gas supplies once available without the need for any change in specification or post installation upgrades to the appliances

With advanced burner technolog y and rugged titanium stainless steel construc tion of the heat exchangers Adveco’s ADplus AD and MD will continue to oper ate well into the 2030s, providing a practical, future proof choice today to decarbonise operations in the most cost effective manner as hydrogen blending becomes commonplace Organisations also gain a clear path to the adoption of future generations of proven 100% hydrogen appliances as the gas network matures and greens

For those wishing to commit to immediately decarbonising their hot water sys tems, Adveco can suppor t hybrid applications that use solar thermal, as well as heat pumps, to pre heat water and offset gas energ y usage without removing the gas connection necessar y for future infrastructure developments www adveco co

Wines, Spirits and Cocktails

Authentic Spanish Sangria

– Now In A Can!

Solsueño sangria in a can introduced to the UK in spring 2022 in par tnership with Proof Drinks Ltd, has brought a premium, innovative addition to the pre mix beverage sector and a ray of liquid Spanish sun shine to UK consumers!

Packaged in a modern 330ml slimline can at 5% abv, Solsueño is an authentic sangria crafted in the Denominacion de Origen region of Jumilla, Murcia

Using local and natural ingredients the great tasting liquid is vegan and gluten free , instantly giving consumers the sun sea and sangria holiday feeling

Ideal for all indoor and outdoor set tings, with no preparation or wastage , the can offers single ser ve conven ience but can also be used in shared occasions adding ice and fruit in a jug The eco credentials of cans mean lower transpor t costs due to the lightness of the packaging and the cans are infinitely recyclable

Awarded Bronze in the 2022 IWSC

Alternative Drinks categor y competi tion, the professional wine tasting

panel offered the following tasting notes: ‘’juicy cherr y and plum palate , with clove and cinnamon spice giving a refreshing and drinkable palate’’

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reac tion to the liquid is really positive and has driven early successes with on and off trade distribution, as well as Amazon Suppor ted by an active social media and extensive sampling campaign, Solsueño has established a firm foothold and the brand is ver y much looking for ward to continued successes into 2023

With pre mix drinks growing to be a hugely popular categor y par ticularly dur ing the summer, sangria is a natural fit given the high levels of consumer aware ness due to Spain being a major holiday destination for the UK consumer Solsueño sangria Bringing Spa n to the UK!

Contact us at: info@sangria solsueno com www sangria solsueno com

Bottleproof

With over 25 cocktails in their range , Cambridge based Bottleproof Cocktails are one of the leaders in their field, supplying premium cocktails exclusively to the On Trade since 2016 Customers include hotels, theatres, restaurants, pubs and events venues across the UK and beyond

All Bottleproof cocktails are full ABV professional bar ser ves using branded spirits, juices and their own syrups Each cocktail still has to be shaken, stirred or built so the theatre of a cocktail ser ve is not lost but they are considerably quicker to make and provide consistency without the need for extensive training

Initially Bottlepr toof have launched two of their best sellers in the eco friendly paper bottles, the multi

refuse collection”

Compared to glass bottles, the paper bottles are:

As Mark Thompson, co owner of Bottleproof Cocktails who heads up sales, says

“Interest in the paper bottles from our existing customers as well as new cus tomers has been phenomenal Our cock tails are high quality with a proven track record in the on trade; the packaging looks great and we are offering an initial stocking price that makes them cheaper than our glass bottles Plus we are all helping the environment what’s not to like!”

For more information visit www.bot tleproof.co.uk Tel 01223 462211 Email info@bottleproof.co.uk

Cleaning and Hygiene

Ozone Clean

Ozone Clean is the leading manufacturer and supplier of Ozone generating equip ment to the hospitality sec tor as well as many other industries for Odour and Infection control We supply a range of generators suit able for all applications both industrial and domestic that can effectively treat small to ver y large areas

Our company is multi internationally award winning and has rapidly built a strong reputation within Hospitality and other industries since our inception in 2005 Our goal is centred on supplying products that are efficient, safe and cost effective , backed up by an excellent ser vice ethic and after sales operation

We have over 850 clients and 11 million rooms per

year being treated with our equipment In manufactur ing we only use the highest quality par ts which enables us to say that we still have machines that are still in use after 15 years Therefore , our range of products are the most efficient and reliable on the market

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day, we have empirical evidence , that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner Genuine and provable results This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes

Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energ y or chemical consumption

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% discount exclusive to this ar ticle Just quote OZO15 Web: www ozoneclean co uk Call : 020 8883 2756 Emails: sales@ozoneclean co

Invest today, profit tomorrow: Why sustainability is for laundries a plus for their budget and for the climate?

Several tons of laundr y are processed in a laundr y ever y day Textile ser vice providers stand for reliability, quality and hygiene Today, a responsible and integral circular economy means much more: Consistently clean and sustainable processed textiles

Kannegiesser is the global par tner for the future of the laundr y industr y For us, sustainability is an elementar y component and more than just a trend In addition to savings in resources and textile care in the laundr y technolog y, Kannegiesser stands for the integral sustainable corporate culture This includes securing long term economic stability comprehensive education and training of the own employees and security for the future through innovation

g y of the PowerPress and PowerSpin provides low residual moistures permitting high savings in the subsequent evaporation process Thanks to the process control Eco2Power for the transfer dr yer PowerDr y, the energ y is kept in the system and needs not to be recovered via heat exchangers In the finishing process, Kannegiesser is a pioneer for low temperature dr ying during the process of iron ing, finishing or full dr ying with impressive results for both, in maintaining textile value and energ y consumption Ultimately, the energ y contained in the ironing and finisher exhaust air is used to heat fresh water for the washing process the cir cle is completed

The modern technolog y of Kannegiesser reduces the use of fresh water and fossil fuels Our solutions drive growth for our customers and create attractive , future oriented and ergonomic jobs for us and in the entire industr y This is how we help people to live clean healthy and safe lives

Visit www.kannegiesser.com/uk/en/ for fur ther information

Double Accolade For Southern Contracts

SOUTHERN Contracts is thrilled to receive not one , but two awards for their performance over the past year

Electrolux Professional have announced Southern Contracts as their Laundr y Par tner of the Year 2021 which is award ed to the top selling Par tner of commercial laundr y appliances across last year

Southern Contracts have also been awarded Electrolux Professional s Special

years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead ”

a first class and profes sional par tner

“I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools

“Due to their many years of experience , they have a wide breadth of knowledge covering both the laun dr y and catering environments and although they are a company that can deal in a global marketplace , they still give the first class friendly care of a family run business for both their remote and local customers

For more information about products and ser vices on offer, contact Southern Contract s exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commit ment to ser vice , please telephone 01202 422100 or visit www southerncontracts co uk See the adver t on the previous

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established them selves as always being one of our leading distributors We have always found them to be

Those in the hos pitality industr y who weathered the pan demic and Brexit and lived to tell the tale find themselves in a different landscape Customers’ expectations have grown as the world opens up to travel and tourism with renewed enthusiasm

Top Hospitality Partnership Takes Customer Experience To New Levels

Restaurant owners now have access to frictionless client engagement thanks to an exclusive par tnership between a leading provider of restaurant epos and the most advanced digital guest experience platform

NFS Technolog y, provider of Aloha restaurant man agement software have announced the selection of Paytronix Systems Inc as their UK and Ireland par t ner in a move predicted to be hugely popular in the industr y

Chris Car tmell, Chief Commercial Officer for NFS restaurant technolog y, said the development is a response to the dramatic change in the way cus tomers want to engage with their favourite restau rants

“Many of our clients ask us how they can take a more integrated approach to client engagement, loy alty and feedback,” he said

“The Paytronix platform seamlessly integrates with Aloha, to be able to offer our clients a tool to improve client engagement, grow revenue and be able to get a much better picture on both client spend and preferences,” said Chris

Aloha integrated with Paytronix, benefits the cus tomer experience in key ways:

1 It enables restaurants to pro vide a customised one to one journey for c lients , combining data and market ng automa tion in one dashboard

2 Digital marketing s highly per sonalised to customer behaviour and connected to actual guest spend

3 Restaurateur s can create and deploy omn c hanne marketing campaigns in minutes , us ng core design options that suit guest needs

4 Order frequenc y is increased by offer ing comb ned ser vices for example , online order ing and loyalty pro grammes together have been shown to increase order frequenc y by 18%

5 Customer loyalty is grown The integrated system enables more ways to enrol and more promotion types many user s see guest par ticipation of 50 to 70%

Discover more about epos technolog y and cus tomer experience: https://alohaepos co uk/ See the adver t on the previous page for details

Hospitality Technology

Intelligent Data

By Scott Muncaster, Owner and Managing Director of Adactus (www adactus co uk)

By definition, intelligent

data is any data collected by your company which offers insight into the behaviour and mindset of your customers This data will help you gain a bet ter understanding of what drives and excites your customers

Intelligent data is invaluable when it comes to marketing out reach, new customer procurement, and customer retention, as it allows you to provide a targeted and bespoke approach for all your guests

However, so often brands are guilty of taking a blanket approach when it comes to communicating with customers Not only are they missing an oppor tunity to build a strong rappor t with those who walk through their doors, but equally they risk losing existing clientele with irritating, irrelevant mar keting

Capturing intelligent data that creates a single customer view has never been more impor tant No one needs to dine out, especially with a cost of living crisis, so knowing who you ’ re speaking to and tailoring your messages appropriately is crucial to capturing people s attention, enticing them in, and then nur turing those relationships fur ther For example , you might want

couples who have the flexibility, but not as much disposable income , with mid week

deals, or retirees living in a specific area with a lunchtime offer Maybe you want to get early bird discounts in front of families who are slightly more cash strapped but still relish those one off family outings intelligent data allows you to do this

MCR Systems

Then there’s using this data to track customers’ behaviours and to tailor to suit For example , having a high chair ready for the family with a baby or tracking a customer’s usual drink choice so the waiter is informed on arrival

This insight can also be used to shape the company ’ s future product or ser vice plans For example , is it time to introduce ‘order and pay ’ options at the table for those on a tight schedule or who want to be more in control of their experience if you ’ re seeing more customers that fit that profile? Or perhaps offering the option of takeaway could boost weekday sales?

It s about doing a deep dive into data to help shape and grow your business, while delivering a more per sonalised experience that makes you stand out Har vesting intelligent customer data means you ’ re able to interrogate data to understand where when and how a guest engages with your brand

Collecting intelligent customer data is easier than you might think Using the right tools means as you gath er, cleanse and segment your data, the more asser tive you can be with your selling

However, the more data you har vest, the more analysis is needed to make this data work harder for you, all of which can be automated via CRM systems

This involves categorising your data so you can make inferences at a glance The analysis process is where you begin to truly understand the trends of your customers Once this stage of the customer intelligence process is complete , you’ll have a comprehensive single view of all your customers

We find that consistency is key in the hospitality sector, and using technolog y can add speed and accuracy to your approach as well as clearing a more visible path to maximising your data’s potential

The hospitality industr y is one of the most competitive , and as the sector continues to be hit by the cost of living crisis, businesses simply cannot afford to provide a so so ser vice Intelligent data will help improve ever y facet of your offering, and make it easier to navigate the challenges of the current climate

Employers Must Adapt To Employee Expectations, says Bizimply

“The recruitment crisis is already stretching wage budgets, so employers don’t always have the option to increase pay significantly for entr y level staff work ing front of house and kitchen shifts However it’s impor tant to understand employee motivation at this level

“Many of the businesses we work with rely on par t time staff, including team members who combine work with their studies, or who have childcare or other commitments For these employees there is the potential to take home a little more from ever y shift they work, through the increases in the mini mum wage and the National Insurance threshold introduced earlier this year

The monthly ONS vacancy figures have seen a decline in the number of hospitality vacancies with 158,000 vacancies recorded in the quar ter from July to September 2022, a decline of 8 8% compared with the 173,000 vacancies in the from April to June 2022

Conor Shaw, CEO of workforce management special ist Bizimply said: “While vacancies still represent a huge challenge for the sector the drop reflects our experi ence that some operators are using technology to manage their workforce a little better, and maximise the benefits to the business of the workforce available

“An employer tr ying to run their businesses with 10% vacancy rates needs their existing staff to be 10% more efficient, and ever y employee willing to work an extra shift helps to relieve the immediate challenge for employers, while employees need to know that they can fit work around other commitments

Businesses that have robust workforce manage ment systems in place can input changes such as new rates of pay, tax and NI, give employees the maximum notice of shifts, and process any changes in employ ees ’ shift patterns quickly Employees can use the same technolog y to it to let their employer know what hours they can work regularly, and if these change due to school holidays or other circum stances

“Bizimply’s software helps businesses reduce the amount of time spent creating staff rotas and sorting out payroll It means that GMs and super visors can spend more time front of house, where they can have the most positive impact, making operational decisions, managing team members and interacting with cus tomers ” See

Outdoor Spaces

Putting Safety On The Menu For Al Fresco Dining

While vehicle as a weapon attacks are rare , they have become the tactic of choice for terrorists and any location where people gather outside close to vehicular access is vulnerable to this type of attack

No so long ago, al fresco dining was a lifestyle we associated with summer holi days abroad; a European pavement café cul ture that we’d never quite mastered over here, with our narrow roads and limited pavements Indeed, al fresco dining was so foreign to us Brits that we ’ ve never even coined our own name for it!

But COVID was a catalyst for change Forced to provide the option for customers to eat and drink outside when indoor spaces were too risky at the height of the virus many hospitality businesses have made that tempo rar y provision into a permanent change , and are now benefitting from their investment in outdoor dining with increased capacity and appeal to a wider demographic

Extended outdoor seating licensing introduced as a temporar y measure June 2020 was extended until September of this year and has now been extended again until 2023 pending permanent legislation to allow bars and restaurants to provide furniture on pavements and pedestrianised roads adjacent to their premises It’s great news for a sector still recovering from the pandemic and offers customers greater choice , along with the conti nental vibe they may have enjoyed while en vacances But there is an ele phant in the outdoor space: safety

UNDERSTANDING THE POTENTIAL RISKS

Terrorism is not the only safety consideration either While drink driving statistics have been falling over the past few years, drug driving offences continue to rise , putting pedestrians at risk of incidents involving errant vehicles Add to this a spate of ram raid attacks on high street stores, and it’s easy to see how quickly a relaxed lunch could become a serious inci dent if the risks involved have not been identified and mitigated

Following the Manchester Arena bombing in 2017, campaigning led by Figen Murray mother of one of the victims has led to proposed legislation called UK Protect Duty (Mar tyn’s Law), which will involve mandator y risk assessment and the implementation of safety plans for businesses responsi ble for gatherings of people The consultation element of the legislative process has already been completed, and a draft bill is expected soon Regardless of the parameters of any future legislation however many busi nesses are already preparing and embracing the need to consider safety as par t of their duty of care for al fresco diners

THREAT, VULNERABILITY AND RISK

An outdoor hospitality environment ought to be a place where people can relax and enjoy good food and good company, so mitigating risk should definitely not involve creating a For t Knox enclosure that makes customers feel in constant jeopardy Any measures put in place to protect people should be propor tionate to the risk, and the level of risk will depend on numerous factors, including the proximity of roads, the direction of traffic , ease of vehicular access, etc

A risk assessment process that considers the potential threats and specif ic vulnerabilities of individual al fresco dining environments to understand

"Can We Sit Outside Please?"

Over

the level of risk involved enables hospitali ty owners and operators to make informed choices about the measures they put in place to protect people There is a balance to be struck between risk mitiga tion and practicality/affordability It will never be possible to eradicate risk, but it is possible to ensure safety measures are targeted and propor tionate

BLENDING IN OR STAND ING OUT?

There is a varied array of hostile vehicle mitigation (HVM) systems available , and selecting the right solution for a specific environment depends on a variety of risk factors, along with practical, operational needs and aesthetics For al fresco dining environments, it is entirely possible to select HVM protection that not only blends into the surroundings but actually enhances them

A correctly specified IWA 14 1 rated HVM system can be concealed within a variety of streetscape casings, including planters, benches, bike racks and barriers, providing a decorative touch for outdoor spaces that keeps people safer Bars and restaurants can even choose to combine HVM protection with branded banners enabling them to combine safety with customisation too

RELAXED DINING

Al fresco dining is an oppor tunity for customers to relax and enjoy By ensuring they understand and mitigate risk, hospitality operators can relax too

equals £200 If you were to turn these 3 times a day that would equal £600 If we multiply that by a realistic 4 days of the week, you re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57 6k per annum which is a welcome statistic in these economically tr ying times What’s more , our zero deposit leasing options allow for payments to be spread over 2 5 years So taking a 4mt X 4mt parasol with a moveable base , impor t, deliv er y and fitting, the monthly payment over 36 months would be £184 09 or the weekly equivalent of £42 98 As such your potential R O I massively outweighs this no deposit figure

What are you waiting for?! 01352 740164 www indigoawnings co uk enquiries@indigoawnings.co.uk

Deborah Ainscough, founder and direc tor of Crowdguard, specialists in safety installations for events and pedestri anised locations , discusses the safety considerations for al fresco dining areas to protect staff and customers

Outdoor Spaces

The Sausage Man Launches the Optimum Grab and Go Sausage Solution with Sausage2Go

Launched at this year ’ s Casual Dining Show, The Sausage Man’s Sausage2Go unit, presents the perfect hot hold solu tion for caterers across all sectors wishing to offer hot dogs as a quick ser ve or grab and go option

Specialists in authentic , premium quali ty German sausages, The Sausage Man, offers five bestselling sausages from its extensive range to kick off the Sausage2Go launch; choose from deli cious Bratwurst Bacon Krakauer Cheese Frankfur ters, Chilli Beef or Vegan Hot Dogs to entice custom

All sausages are fully cooked, ready to eat and reheat, and are supplied chilled or frozen, benefiting from a long shelf life The sausages are offered for sale accompanied by high quality brioche baguettes from baker y brand St Pierre

The Sausage2Go unit, made by Flexeser ve , the spe cialists in hot holding, flexible merchandising solu tions, facilitates the latest ground breaking, patented

air recirculation technolog y retaining heat without over cooking for perfect food condition, superior flavour and texture , and no moisture loss through out the day

Sausage2Go couldn t be easier to use; no catering experience is required, and user friendly control panels set over individual zones can be independently used to allow greater energ y efficiency Unit sizes range from counter top to freestanding with front and rear loading options, tailored to individual needs Branding and packaging featuring The Sausage Man s eye catching visuals will also be available to fur ther enhance the offer

For operators, the unit couldn’t be simpler to use and is especially useful for quick ser ve situations

For product information, inspirational recipes and to find your foodser vice distributor call 01322 867060, go to www wholesale sausageman co uk, or email info@sausageman co uk

Café Culture - Pavement Profit

We are an independent suppli er ser ving the outdoor restau rant trade with supplies for outdoor seating areas We have some large clients including Gondola group along with many smaller cafe bars restaurants and public houses

We design and manufacturer our own windbreaks and use the best materials available For anyone looking long term that saves you money as you won’t be replacing cheap inter net impor ts next season It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes

outdoor goods receive com bined with the harsh British cli mate really needs something tough enough for the job We also supply Markilux awning which are some of the best made in the industr y and Uhlmann parasols another top rated German brand Bespoke goods are also a spe ciality with custom made menu holders, waiter stations and planters all to you requirement If we can help you do drop a line to sales@cafeculture biz

•

ComPaCK GlassWasHers

ComPaCK FroNT loadING dIsHWasHers

ComPaCK Pass THroUGH dIsHWasHers

• 350, 400 and 500 basket machines available

• 120 seconds washing cycle

• Ecoclean control system for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Guarantees hot rinse thermostop

• Thermal protection for wash tank and boiler

• Light function button with self diagnostic

For all models

• Self diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle

• Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump)

• Thermal acoustic double door

• New inclined and deep drawn welded tank

• Door reinforcement brackets

Adjustable rinsing arm rotation speed

• Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant

• Removable double filtering system for wash and drainage cycle

• Electronic control DIGIT with temperature display

• 4 washing cycles

• Ecoclean control System for partial clean water refill at every wash cycle

• Built in drain pump included Complete with built in adjustable detergent & rinse aid dispensers

• Guarantees hot rinse thermostop

• Thermal protection for wash tank and boiler

• Built in softener (only on D50S and D55S)

• Colour coded function button with self diagnostic

• Evolute Electronic control with lCd display

• Electronic control with LCD display

• 4 individual programmable cycles

• Ecoclean control System for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Break tank AA air gap Wras approved

• Guarantee rinse temperature 85⁰C at constant pressure

• Self cleaning cycle on drain down

• Thermal protection for wash tank and boiler

• Built in softener (only on BT55S)

• Self diagnostic

Commercial Kitchen Fit-Out

Quality, Flexibility and Efficiency: Decarb It is the Decarboniser Supplier That Delivers

There are many benefits to con sidering shor t term decarboniser hire for your commercial kitchen Deep cleaning kitchen ware that is heavily greased and carbonated maintains the hygiene of your kitchen and is recommended by EHO’s Decarbonisers enable time previously spent scrubbing and cleaning to be used on more impor tant tasks They increase the longevity of your kitchen ware , and, unlike long term hire or pur chasing, they don t require permanent space in your kitchen All of these have a direct impact on your kitchen’s bottom line High hygiene ratings increase cov ers, more efficient use of staff reduces your wage bill, longer lasting kitchen ware means less money spent on replacements and efficiently utilizing the space in your kitchen increases productivity

Most reputable decarbonisers deliver all these cost saving benefits but with energ y prices skyrocketing we at Decarb It think it’s impor tant to go fur ther to sup por t your long term profitability Our decarbonisers deliver all the benefits above but are also the most energ y efficient decarbonisers currently on the market

By Kate Wearden, Marketing Ninja, Decarb It Ltd

We invest in high grade steel, pre mium insulation, and advanced electronics, resulting in an average of approximately 40% less power used vs a leading competitor

We also appreciate the chal lenges of the changing environ ment in which we now live , which is why we recognise the impor tance of flexibility

Committing to long term contracts with vendors isn t always possible when the economic environments are so fragile which is why we not only offer a range of decarbonisers to suit all budgets, but also flexibility when it comes to the length of hire Whether it’s two weeks, a month, or longer, we can provide a solution that is bespoke to your needs

Our flexibility, commitment to efficiency, and cus tomer focused approach ensures that ever y aspect of our ser vice , from our product to our customer rela tionships are the highest quality possible

To find out how Decarb It can make your kitchen shine , for less, visit www decarbit co uk or call 0161 871 7393

Fry More For Less with OilChef

How can the food ser vice and hospitality industr y protect against risings costs? One way is to make the cooking oil last longer In fact, the award winnin accessor y for deep fr yers, is doi that The OiLChef device is a ca tor for deep fr yers!

It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most impor tantly of all the carcinogenic acr ylamides in fr y ing oil The OiLChef device is not a filter, it is not a chemi

Commercial Kitchen Fit-Out

Kitchen

One of the biggest chal lenges in keeping a commer cial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract duct work This must be tackled, not only for the sake of hygiene , but also for fire pre vention and compliance

Airborne fat, oil and grease is a natural by product of even the healthiest diet

Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract sys tem to be vented away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system,

Temporary Catering Facilities For Events & Kitchen Refurbishments

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

There are significant advantages that this combi oven drainage pump offers

The pump features a tank with its clear side window was the large , tri angular, low level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease , fat and food par ticles before the reliable star t/stop operation of the pump is affected

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

The build quality of the submersible wastewater pump was also a discussion point with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement especially considering the hot wastewater temperatures and potential grease which these units have to handle

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installa tion footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere

The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

A Special Treat from KEMPLEX and NOWAH

enhance

unique

while also spending a few days in Milan “We know that

who purchases one of

sheeters is going to have a real passion for pastr y,

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that passion and get the ver y best from their K l d ugh sheeter what could be bet ter than spending two days learn ing from the current world champion?

has been manufacturing a wide astr y equipment since 1986 eeters remain its flagship product ils of NOWAH approved dealers, ntact NOWAH Catering t by visiting owah co uk/kemplex products

Commercial Kitchen Fit-Out with Williams

By

These days kitchen space is get ting squeezed, as foodser vice operators look to increase their restaurant areas to get in more customers The logical result of which is that, despite being small er, the kitchen has to produce more meals A new commercial kitchen fit out often has to com ply with what the Foodser vice Equipment Association (FEA) calls 20:20 vision: 20% more productivity from 20% less space

All of which means there’s a big demand for equip ment that can help maximise the available space such as the Chef ’ s Drawer from Williams Refrigeration The latest version of these individual refrigerated drawers is the VSWCD1, a variable temperature unit that can be switched from chilled to frozen storage , keeping pace with a business’s changing needs

The combination of modular compact drawers with variable temperature controls and a front venting refrigeration system makes the VSWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredi

ents right where the kitchen brigade need it

Depending on the selection of castors or legs the height of the individual drawer can be adjusted by over 70mmm between 456mm and 530mm Each VSWCD1 measures 1100mm wide by 670mm deep Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some com petitor models, giving it a capacity of 105 litres Another advantage is the ability to stack two units beneath a standard worktop, creating an even more flexible storage solution

The body and removable drawers are constructed from robust foodsafe stainless steel The Chefs Drawer uses natural refrigerant and eco friendly high perform ance high density polyurethane insulation meaning it can operate in ambient temperatures as high as 43°C To learn more about Williams extensive product range visit www williams refrigeration co uk

Malcolm Harling, sales and marketing director, Williams Refrigeration

Design and Refit

Archetypely

Archetypely is a boutique design and construction project management consultancy that was founded in 2019, specialis ing in commercial fit outs & refurbishments Since then, we have been working on many interesting projects successfully delivering to the satisfaction of our clients

We can deliver the projects via the traditional procurement as ‘Main Contractor’ or via the ‘Design and Build’ route , but our biggest strength sits in the ability to also deliver the fit out projects via ‘Construction Management,’ providing our clients with great control over time/cost and quality of the final product by directly con trolling the trade contractors on client’s behalf

In doing this we provide full suppor t to the client and our team fully manages the entire process We manage all of the client’s direct packages during the fit out, from tender selection and inter views through negotiations, appointments and construction while coordinating all trade contractors

and managing the site and main building works

Here at Archetypely, we have a holistic and process oriented approach to project management consultan cy We are known for an unparalleled commitment to customer satisfaction; we bring together the best architects, engineers and designers within one team Ever y project is unique and comes with new challenges That's why at Archetypely we customise our approach and resources to suit the individual client’s requirements

At Puttshack Watford the new mini golf course uses tech infused ideas to bring a unique twist to the traditional game of golf

ANAMO Design Studio was employed as the Interior Designer for the project, whilst Archetypely was the Main Contractor Renata Zywicka, Director at Archetypely, has under taken all por tfolio devel opment related duties for Puttshack and has acted as the primar y representative on their construction projects

Archetypely has fully managed the entire project from its initial feasibility studies, through the design development procurement and on site management of the construction phase of the fit out

For more information visit: https://www archetypely com/

One of the UK’s most profes sional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industr y

The company has made a sub stantial investment in additional state of the ar t equipment and related software in order to pro duce a wide range of individually engraved and printed table num bers and discs

The numbers and discs enable customers to link to apps or menus eliminating the requirement for hard copies of menus and making it quicker and more con venient for customers to order

“Our investment in additional equipment and soft

ware has ensured that our cus tomers in the hospitality sector can benefit from

Design and Refit

and our clients For example briefing meetings can take place via video call, with plans, mood boards, etc dis cussed and edited live through screen sharing All types of drawings can now be completed within a matter of days, rather than weeks with how easy it is now to share information Gone are the days of visiting the site ever y week, holding long face to face meetings with all the contractors and any unnecessar y steps that tradi tionally are there for the sake of it

Solutions to on site issues can also be addressed with our new online focused process, as the site foreman can receive all the information and updates they need any changes immediately handled and issued back by e mail to all that are concerned All the above changes mean the

The interior design industr y has been evolving in recent years companies have had to adapt along with many other professions One of the main affects is on designers having to work remotely For us its meant that we ve been working on projects where actual site visits have not been a possibility, but this actually has had many positive effects on our process for both us

Additional Ranges as ILF Continue to Expand

www.ilfchairs.com email;terr y.kirk@ilfchairs.com

With the continued success of the ILF Chairs comprehensive website , ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 dif ferent Faux colours matching the chairs, plus a 6 colour range stock of Egger laminated table tops in a selection of sizes A full range of table bases are also kept in stock

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

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

Most made to order indoor seat ing and indoor wooden table bases and tops can be finished to any cus tomer specification Outdoor items offer a variety of colours within the same product style

Also included is a link to priced chairs and table bases plus a selec tion of priced made to order seating in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specifica tion, just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

Sparkle interiors has been set up to help our clients create fantastic interiors while saving on expensive designer fees

Design and Refit

London Roof Garden Boasts Toilet Block Thanks to Saniflo

The Queen Elizabeth Hall at the iconic Southbank

Early

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

No More Time Wasted Cleaning Up Candle Wax

One of the issues many restaurants are currently facing at the moment is a shor tage of staff So anything that can reduce workload has to be of interest

We firmly believe that can dles are an essential par t of the dining experience , but what comes with them is all the mess which uses valuable time cleaning up Time and money that could be better spent elsewhere So how do you square that circle? The answer is with oil candles

There are two types Glass bodied refillable ones and plastic prefilled, disposable ones Both do the job fantastically well, while making no mess having no waste and minimal maintenance The refillable ones are ver y economical while the disposable ones have all the convenience of a tealight

On top of that, they look absolutely great and will enhance the look and feel of your restaurant or bar

If you ’ ve never used, seen or heard of oil candles before or even if you have , the best place to go to find out more is www clearcraft catering co uk

There is an extensive amount of information there , FAQ section, guides to help you decide which candle is best for you and a full e com merce site

You can also request a free sample oil candle , with some oil by e mailing sales@clearcraftltd.co.uk Please state what design you wish to see and include your deliver y details

Clearcraft Ltd Tel: 01279 731621 www clearcraft catering co uk

Richard Riley from building contractor, Eleven London, was contracted to construct a wooden toilet block with two separate WC’s and hand basins With

Navigating Permitted Development Rights for Temporary Structures

By Simon Atha, Associate Director Boyer (par t of Leader s

The requirements for social distancing during the pandemic opened up the oppor tunity to utilise wide ranging outdoor sites for hospitality, and in a rare ‘Covid positive’, that legislation is here to stay

Under Class G of The Town and Countr y Planning (General Permitted Development) (England) (Amendment) (No 3) Order 2021 the operators of pubs bars hotels and restaurants can sig nificantly increase footfall, and thereby profits, by erecting a mar quee or gazebo on their premises, running a pop up bar in a beer garden or any other moveable structure As a result, popu lar spor ts matches, large wedding par ties and a wide variety of events can attract greater numbers of patrons for hospitality venues

The legislation surrounding Planning Permitted Development Rights (PDR) is much misunderstood Best known for home extensions and the controversy over change of use within the built environment (such as from commercial or agricultural buildings to residential use) it also applies to temporar y struc tures such as marquees

There are some limitations on what is allowed The first is that

or on wheels It must be less than three metres in height with

Group) (www boyerplanning co uk)

a maximum footprint of 50 sq m, or 50% of the footprint of the building with which it is associated, whichever is smaller In residential areas, the structure must be at least two metres away from nearby homes There is also a limit of one structure per site and does not apply to the cur tilage of a listed building or scheduled monument

Despite social distancing being relaxed and the summer coming to an end, this announcement is good news Even for those venues which don’t have outdoor spaces of their own the ability for high streets to hold markets and food festivals may assist in attracting footfall Additionally, commercial spaces such as the landscaped grounds of office blocks can bring life to a site which may be underutilised as a result of changes in working patterns And outdoor visitor attractions will have additional flexibility to introduce temporar y structures on their grounds Another oppor tunity is the likely change to the marriage regulations in England and Wales, which could allow outdoor venues such as the grounds of a hotel or a beer garden to host wedding ceremonies, in addition to receptions In July the Law Commission recommended that weddings should be able to take place anywhere , pro viding the presiding official considers it safe and dignified The potential for a hotel to host one wedding inside and one (or perhaps more) outside , and for a pub to host ever ything from pre wedding drinks through to the final dance will no doubt be well received

Assuming that these proposed changes to marriage laws go ahead there is one impor tant caveat planning per mission: to use a barn, a community centre or a historic building for a wedding could represent a change of use and as such may require planning permission Whilst permitted development rights have been extended in some areas such as temporar y structures there remain planning challenges for hospitality businesses to navigate to ensure their operations comply with the appropriate planning legislation

Romans

PROFITABILITY & OPERATIONS

so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business And YES Covid19 changed a lot of things We need to learn from those things!

Right now we are experiencing massive increases in the cost of the raw materials that we buy both Food and Drink We will take that fully into consideration When was the last time that you fully and meticulously cost ed out and priced correctly ever y dish on your menu both Food and Drinks?

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you

MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development

We have a ver y good record in helping Hospitality business owners to implement processes that improve how they manage their people , which in

turn benefits the owners as well as the Team Members themselves

We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive , pleasant and ‘’retaining’’ working environment

MARKETING

We will help you build a workable , planned Marketing Strateg y We don’t do fancy, posh or expensive we just recommend what our experience says will actually work for your business

It’s no longer enough to rely on word of mouth and repeat business You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing cus tomers

From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online adver tising to print design Promotions and offline adver tising your Hospitality business should be constantly working on all things Marketing’’

If your business is actually struggling, or if you just feel that it could be doing some things better give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer) when David will discuss with you what could be achieved if you ask us to work with you

Hotel Snapshot Shows Resilience of the UK Market

The

ered at a faster rate than first anticipated since Januar y 2022 with overall performance nearing or surpassing 2019 levels since May 2022 However, the coming months may prove more challenging for the sector s different stakeholders due to the cost of liv ing crisis, weakened GDP, and increasing inflation rates

The snapshot analyses the performance and out look for the UK’s top ten cities, which includes London, Manchester, Liverpool, Birmingham, Edinburgh, Glasgow, Belfast, Cardiff, Bristol and Newcastle

Regional UK markets such as Edinburgh, Birmingham and Liverpool saw the highest increase in RevPAR in H1 2022 surpassing 2019 levels by 6 9% 8 5% and 7 5% respectively In comparison London has been slower to recover as the capital relies on inter national source markets and business travellers

Since Januar y operators have maintained high ADRs in order to balance some of the increasing cost pres sures as well as par tly protecting their profit conversions The success of this strateg y has been made possi ble by a change in consumer behaviour in the face of rising costs, with holiday spending being prioritised

Transactional volumes have remained strong and a total of £1 9 billion was spent on UK hotel transactions in H1 2022, an increase of 32% compared to H1 2021 Interestingly, domestic buyers are far more active in the market compared to last year In 2021, cross border investors represented 52% of the buyers yet this number dropped to 23% in H1 2022, likely due to international travel restrictions imposed over the past few years due to the pandemic , although this is unlikely to be a long lasting trend

KEY FACTORS IMPACTING THE MARKET

The repor t provides insight into the positive and negative factors that are impacting the hotel market Following the pandemic , hotels that were considered popular ‘staycation’ destinations have seen increased performance par ticularly in more rural areas such as Belfast Cardiff and Newcastle Hybrid hotels have also continued to perform well since the pandemic , as guests seek more flexibility in these spaces

The impact of the Ukrainian war on the rising cost of gas and electricity bills has already affected hoteliers’ financial decisions in 2022, with many maintaining high ADRs to balance increasing cost pressures Rising interest rates are predicted to directly impact financing options for hoteliers next year

EMERGING TRENDS AND OUTLOOK

Since 2020 with the rising popularity of “staycation” destinations, the UK market has seen an increase in domestic buyers At present 77% of the UK volume is credited to domestic investors, a number which may continue to rise

Inflation rates and GDP are expected to have a direct impact to the hotel market, with the BOE base rate expected to rise by 3% by the end of 2023 The market is full of active buyers, which may continue as a trend throughout 2022 as the rising inflation rates will encourage more hoteliers to buy rather than develop green field projects Lenders may also grow more cautious in the next half of 2022 despite the upwards trend in the market over the last 12 months

Diane Loubeyre , Senior Consultant Hotels at Christie & Co, comments, “Despite having to navigate a new wave of challenges in 2022 the UK hotel market has remained resilient and we are pleased to repor t the encouraging performance levels witnessed across the countr y so far this year Inbound international travel is also picking up and might grow fur ther into 2023, and with the pound at an all time low compared to USD or Euros, the UK is now more affordable to visit This will only act to fur ther suppor t the sector s

Specialist business proper ty adviser, Christie & Co, has today launched a new repor t, The UK Hotel Market: New challenges on the road to recover y providing a snapshot of the UK hotel market in 2022 as it emerges from the pandemic and faces a new wave of economic and operational challenges The repor t also shares a market outlook from major industr y players, Accor and Pygmalion

snapshot suggests that the UK hotel market proved resilient throughout the pandemic and has recov

Carine Bonnejean,