CLH Digital - Issue #137

setback after another

The pandemic energ y costs inflation staff shor tages and now rail strikes, rising interest rates a constant kick in the teeth for the sector which is desperately “tr ying to paddle a canoe through the storm”

I am old enough to remember the strikes of the 1970s dubbed the “Winter of Discontent”, which had a devastating effect on the economy for years afterward That was a time of higher wages and higher prices which created, I think the term is “stagflation”, defined as a combination of high inflation and economic stagna tion Inflation drives prices up but purchasing power down

The long term effects were devastating for the entire countr y I saw it in my home town of Liverpool and, while I am by no means an economist, I think I am knowledgeable enough to know that some of the wage demands being bandied around are unsustain able , and if granted will lead to increases in goods deliver y costs etc Even if they are passed on to consumers, this will no doubt lead to a dramatic footfall reduction in the hospitality sector and falling consumer spending in other sectors

This has all come at a time when the sector was desperately tr ying to get back on its feet I think in many ways, if not for the current economic woes, the sector would be on track for a rather lucrative Christmas and New Year

I often “hark back” to the days when I had my business here in Bournemouth A wine bar restaurant in the town centre which I took over in 1986 and had until 1994 They were the days of high unemployment high interest rates and despite all of that we always enjoyed and extremely lucrative Christmas and New Year, which werre always booked well in advance It is the time of year that the public want of respite from the doom and gloom

Hospitality is the only sector (in my humble opinion) which provides that respite , so I ver y much hope that the talking heads get round the table and come up with a deal to keep hospitality on track for a profitable rest of the New Year period

I just returned from Cornwall (a mixture of business and pleasure) staying at the same harbourside hotel as I do annually, but noticed this time around that heating in the rooms went off for the day, came back on the evening and went off about 10 30pm for the rest of the night

Prior to that it was always left on and left to the hotel guest whether to lower the temperature or switch it off altogether

Times are different, and personally I think this is a superb idea and one , I think, that will cut costs of energ y considerably

In the coming weeks we hope to have some leading exper ts who can give advice guid ance and tips on how to keep energ y bills down without impacting on guest comfor t!

The World Cup has now kicked off and at time of writing this Wales suffered their first defeat! And tonight I’m off to my local pub to watch the England/USA game , and I hope football fans around the countr y are going to do the same!

Once again I would ask the favour, we want more Twitter followers! So please do fol low 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

Resolution Needed as Rail Strikes Set to Cost Hospitality £1.5 Billion

( CONTINUED FROM FRONT COVER)

Analysis by UKHospitality shows that the fresh wave of rail strikes set to hit the countr y in December will cost the sector £1 5 billion on strike days, similar to the level of disruption caused by the Omicron Covid 19 variant last year

Hospitality businesses have already seen large scale cancellations, which are unlikely to be rescheduled, and will have a devastating impact on the sector and its workforce at the most critical trading period of the year

The Transpor t Secretar y has been urged to bring all negotiating par ties to the table to find a settlement to aver t the strikes and the consequent damage to businesses and workers

TIME FOR GOVERNMENT TO DELIVER A SOLUTION

UKHospitality Chief Executive Kate Nicholls said: The impact of rail strikes already this year has been devastating and wide reaching, but this will pale in comparison to what we will see as a result of the upcoming strikes in December

“This disruption will devastate hospitality businesses during its busiest period of the year and will once again force the public to cancel and rearrange plans, just as they were preparing for an uninterrupted Christmas Businesses have already seen mass cancellations which won’t be rescheduled, costing the sector billions in lost sales

“The Christmas period is not just good for businesses, it’s the most lucrative time for workers where they can benefit from additional over time and higher levels of tips due to excess demand These strikes dam age all par ts of society and it’s now time that the government proactively brings all par tners to the table to deliver a solution that protects the

nation’s workers and hospitality customers this Christmas ” STRIKES “DEVASTATING FOR HOSPITALITY”

“The announcement of fur ther strike action during the festive period will be catastrophic and will inevitably have a knock on effect on ser vice either side of the key holiday period ” said NTIA chief executive Michael Kill These sporadic weekly or daily planned strikes are eating into con sumer confidence , leaving many concerned about travelling Our industr y is already suffering heavily from rising costs as inflation reaches a 40 year high, and with consumer disposable income at an all time low, coupled with rail strike action, we feel we are revisiting Christmas 2021 ”

CANCELLATION KNOCK ON EFFECT

Sacha Lord night time economy advisor for Manchester said many businesses could be forced to shut down in the new year following the fallout of the pandemic and now a flood of cancellations due to industri al action by rail unions Mr Lord told BBC Radio 4: “The damage is going to be phenomenal I m seeing people now who have bought tickets to my events who are saying we can’t get from London to Manchester

“There is a knock on effect, in terms of hotel cancellations, restaurant cancellations because they can’t get there as well The damage is going to be incredible at a moment when the industr y really needs to grab ever y penny it can ”

INDUSTRY “NEEDS CHRISTMAS BOOST”

Emma McClarkin chief executive of the British Beer and Pub Association, summed up the thoughts of all: “This is devastating news for pubs ”

She added: Businesses across the countr y will be relying on a busy Christmas period to pull them through what is set to be an incredibly

difficult winter in the months that follow Pubs have been hoping to make the most of Christmas par ty bookings and festive gatherings for the first time in three years

“News of these rail strikes in the weeks leading up to Christmas will hit pubs in town and city centres hard The week of the strikes is usually the busiest in the year for our industr y, but instead of suppor ting pubs, customers will be cancelling bookings and staying home , whilst staffing shor tages will be exacerbated by a lack of transpor t options for employ ees

“Our industr y desperately needs this Christmas boost We urgently need a resolution to reinstate train ser vices and ensure that customers and staff can travel easily and confidently, or the impact on trade will be catastrophic ”

STRIKES COSTING MILLIONS ALREADY

RMT General Secretar y Mick Lynch said: “Our message to the public is, we are sorr y to inconvenience you, but we urge you to direct your anger and frustration at the government and railway employers during this latest phase of action ”

The Rail Deliver y Group, which represents train companies, said: “Industrial action has already cost the industr y millions in lost revenue , is stalling its post pandemic recover y and threatening its long term sustain ability

“We are asking the RMT to stay at the negotiating table , work with us towards a fair deal and end a dispute that is harming passengers, the industr y and their members ”

The Aslef union, which represents train drivers for 12 train companies, has already announced its members will hold another strike on November 26 in a dispute over pay

October Takeaway Sales Double Pre-COVID Levels but Stall Year-on-Year

Karl Chessell, CGA’s

director hospitality operators

food, EMEA, said:

Next Step in Keeping Business Costs Down -

Digitising the Supplier Order Process with Choco

By Alex Kiely, General Manager of Choco UK (https://choco com/uk/)

process, replacing the ‘gut feel, phone and paper list’ system All available products are shown on the interface in real time giving chefs the confi dence that in a few clicks they can know exactly what products they are ordering and at what cost This is hugely impor tant, with inflation soaring and food costs changing on a daily basis, the platform provides trans parency to chefs for accurate budgeting

Food waste on the restaurant and supplier side is also adding to eco nomic worries, and it is also leading to more of a focus on creating more sustainable environments Currently 30 40% of food produced goes to waste each year and nearly three quar ters of that waste happens in the supply chain before consumers are involved Waste is the third largest driver of climate change If food waste were a countr y, it would be the third largest in carbon dioxide emissions on the planet

We estimate that, when using the Choco app, restaurants are saving on average 1 27 kilos ever y week by reducing their ordering mistakes and saving up to two hours ever y week by improving their efficiency in the kitchen

London's Fitzrovia district ser ving a seasonal menu of modern British cuisine uses Choco “I’ve never come across an online food ordering platform for restaurants before , so when I was introduced to Choco I loved the concept We’ve been using the platform for a few months now and it’s truly transformed the way we do things

99% of our suppliers use the platform We can see in real time what is available , and we can select exactly what we want any time of the day It not only saves me approximately 20 minutes at the end of each ser vice , but it also cuts out the human error, so I now get exactly what I ordered

The UK food industr y has a real appetite for tech It’s adventurous Many of us know that digitising our business is not optional anymore The margin for error with orders being exchanged on pen, paper, voice mail or WhatsApp is too high Wrong, misheard, or misspelt orders cost money and reputations If anybody has been watching The Bear, the recent US TV drama about a top chef who takes over his brother’s neighbourhood restaurant in Chicago, you’ll have seen the repeated scenes of increasing frustration when orders are delivered in the wrong quantities

As our industr y prepares for a difficult few seasons, Choco, the indus tr y ’ s No 1 global ordering platform, has launched to the UK restaurant and supplier market

Choco can enable both suppliers and restaurants to make ever y possi ble financial and process efficiency improving margins and strengthening the digital food chain

Choco’s app allows suppliers to offer customers a fully digital ordering

THE SUPPLIER PERSPECTIVE

Shaun Henderson, founder of Henderson Seafood, the Brixham based, sustainable and ethically sourced fish supplier to the restaurant industr y is using Choco “We use it as a platform for our customers to buy online from us We typically take 50 orders a day WhatsApp or phone can be prone to human error, but Choco eliminates that It saves time for our customers as they simply tick box what they want, the order comes through to us, we process it, and the invoice is automated, saving us even more time Onboarding has been quicker than ever imagined and we were up and running within two weeks two thirds of our orders are already coming through Choco Customers have really taken to it Choco has really changed the way we do things and we couldn’t be hap pier ”

THE CHEF’S EXPERIENCE

Chris Bassett, Head Chef at Por tland, a Michelin starred restaurant in

Previously, when done by phone , I could be waiting around to speak to someone then I could read something out wrong or the supplier could have noted it down wrong so with Choco, we both know exactly where we stand so it’s a more seamless, efficient experience ” Find out more about him and Choco UK at https://choco.com/us/stories/life at choco/london launch https://choco.com/uk/ contact@choco.com

Look to British Workers to Fill Vacancies Minister Tells Businesses

UK businesses should be “looking to the British workforce” rather than relying on immigrants to fill vacancies post Brexit, a minister has said

Director general of the Confederation of British Industr y (CBI), Tony Danker, speaking at its annual conference called on the govern ment to bring in overseas workers to solve shor tages in the UK, say ing it must be “practical” on the issue

However immigration minister Rober t Jenrick, speaking on Sky News’ said that companies should be looking closer to home first Brexit has prevented many overseas workers being able to work in the UK leaving businesses struggling to recruit, in par ticular the hos pitality sector which has relied heavily on European staff in recent years

Despite four quar terly falls this year, overall vacancies remain high at more than 1 2 million

In August to October 2022 they were 429,000 (54%) above pre pandemic levels of early 2020, and 32,000 (2 7%) higher than a year ago, according to the Office for National Statistics

Mr Danker said: “People are arguing against immigration but it’s the only thing that’s increased the potential growth of our economy since March

“Remember that GDP is a simple multiplier of two factors people and their productivity And it’s time to be honest: we don’t have the people we need, nor do we have the productivity ” : Adding that “Our labour shor tages are vast ”

“First, we have lost hundreds of thousands of people to economic inactivity post COVID And anyone who thinks they ll be back any day now with the NHS under this kind of pressure is kidding them selves

Secondly, we don t have enough Brits to go round for the vacan cies that exist, and there’s a skills mismatch in any case And third, believing automation can step in to do the job in most cases is unre alistic ”

He called for economic migration in sectors with shor tages, with fixed term visas, and a shor tage occupation list overseen not only by the minister for immigration but also by the secretar y of state for education and businesses

Mr Jenrick said the government would “listen to the business com munity” and was “ aware of cer tain skills shor tages” adding: “We want a pragmatic sensible relationship with business

“But overall our ambition is to reduce net migration We think that’s what the British public want That was one of the driving forces in the vote to leave the European Union back in 2016 and it’s simply not true to say that we ’ ve adopted a sor t of closed door approach since then ”

Mr Jenrick pointed to schemes like visas for health and social care workers and said more than 300 000 work visas were issued last year “to people who had a cer tain living standard so they could look after them selves and not rely too heavily on the state and would cover so called shor tage occupations

“I think that’s the right approach, rather than drawing on lower skilled workers,” he added

Restaurant Insolvencies Worse Now than During Pandemic says Report

Restaurant company insolvencies are happening at a faster rate than during covid according to new research by audit tax and advisor y firm Mazars

Insolvencies have increased 59% over the past year, jumping from 984 in 2020 21 to 1,567 in 2021 22 In the last three months, the number of restaurant companies becoming insolvent increased by 15% to 453, up from 395 the previous quar ter

Restaurants across the UK have been dealing with the highest level of inflation since 1981 and a slowdown in consumer spending As well as increasing food and energ y costs restaurants have been hit by shor tages of labour, par ticularly for skilled roles such as chefs, which has pushed up staff costs Some restaurants have already revealed they will be cutting their trading hours in order to save on the cost

of energ y

Rebecca Dacre , par tner at Mazars, said: “Insolvencies of restaurant businesses are now happening at a far faster rate than during covid It is a ver y toxic mix of rising input costs, sharply rising finance costs and weak demand Most restauranteurs have not seen this combination of negative factors before The Christmas trading period is usually a bumper period for hospitality businesses

However, restaurants will be bracing themselves for a ver y tough winter and many face a real battle to keep afloat There’s a cer tainty of fur ther insolvencies if they don’t receive much more suppor t from the government, but the chances of the government fully turning on the taps is low ”

in the

Premise , and with the FIFA World Cup Qatar 2022 kicking off yesterday (November 20) there’s no better time for venues and drinks suppliers to optimise the oppor tunities presented by the biggest event in football’s calendar

In 2022, a third (33%) of consumers are watching spor ts in the On Premise , with a similar propor tion (32%) doing so at least once a week, and one in seven (14%) visiting to watch the major crowd pulling events Football is by far the most popular spor t, with more than two thirds (69%) of spor ts consumers watching it in pubs and bars this year

CGA’s research in to the 2021 Euros laid bare the gigantic impact of spor t in the On Premise , with average daily sales soaring by 64% at venues where the tournament was shown, compared to a 5% drop at venues that didn’t Unsurprisingly, beer was the star player, with an estimated 1,340 pints sold across all matchdays, despite the adverse effect on attendance of COVID 19 Lager makes up much of this success due to its association with football but World Lager’s role in this is expected to continue as it grows prominence vs the traditional Standard Lager brands That doesn’t mean there’s no room for other categories though, with Spirits and Cider also taking advantage of the tournament s halo effect during the last FIFA World Cup in 2018

Looking ahead to the FIFA World Cup 2022, CGA OPUS data revealed that 20% of consumers intend to

The Government has now adjusted the rateable values of all 2 1 mil lion non domestic proper ties across all sectors of the economy in England and Wales to reflect changes in the proper ty market

The new rateable values are based upon an assessment date of 1st April 2021 and will be used to determine the basis of the business rates tax calculation from 1st April 2023 until 31st March 2026

Rating for pubs is notoriously complex Unlike other rates assess ments which are primarily based on rents, valuations for pubs are based on an assessment of ‘fair maintainable trade’, which is calculated using information drawn from turnover, passing rents, ser vices offered, the local area and other factors

Despite rateable values falling overall for pubs, exper ts say the reduc tions do not go far enough

Analysis of official Government data by the real estate adviser Altus Group, Britain’s largest ratings advisor y, shows that pubs will see their rateable values fall overall by £247 16 million from £1 48 billion to £1 23 billion under the 2023 revaluation down 17%

Rober t Hayton UK President at Altus Group says “whilst pubs are big winners under both the Autumn Statement and 2023 revaluation” he added “at the assessment date pubs were effectively closed and trade

over ”

had been severely impacted by coronavirus restrictions for over a year Our view is that the market on the valuation date was far worse than these new values suggest Many ratepayers, especially those large oper ators precluded from the relief scheme , will now want to consider challenging their future rateable values ”

Whilst pubs were allowed to reopen for outdoor ser vice in April 2021, the majority had to wait until 17th May, when the Government’s roadmap allowed customers back inside pubs

Fur ther analysis by Altus Group shows rateable values overall for restaurants will fall 5% down from £1 23 billion to £1 17 billion whilst hotels 4 star and above , including 3 star chain operated hotels, will see their rateable values plummet by almost a third falling from £1 61 bil lion to £1 11 billion Hotels under 3 stars will see their rateable values fall 23 5% from £213 48 million to £163 31 million

At Autumn Statement 2022 the Government announced that it will now make sure that for businesses who see a declining business rates bill because of the revaluation will benefit from the full decrease next April

The Government is also freezing the business rates multiplier which will keep the small business multiplier and standard multiplier at 49 9p and 51 2p respectively whilst extending and increasing the retail, hospi

visit their usual venues specifically to watch the FIFA World Cup, 19% will visit their usual venues and watch the FIFA World Cup if it happens to be on and 12% will actively seek different venues specifically to watch the FIFA World Cup However, the extent of its impact for the On Premise is inseparable with the progress of England & Wales, as by far the biggest uplifts are seen when the home nations remain in the tournament Drinks offers tying into the excitement generated by the national sides are a oppor tunity for licensees to drive maximum value from the occasion

On top of traditional seasonal uplift in visitor numbers, it’s a formidable oppor tunity for brands to meet their goals and deliver successful end of year results, despite what continues to be a challenging time for On Premise sales

Paul Bolton, Client Director GB Drinks said: “The FIFA World Cup is a massive oppor tunity for the On Premise and drinks suppliers to claw back any recent deficits caused by mar ket turbulence , and to finish the year on a high Whilst we are hopeful that it will be a successful tournament on the pitch for England & Wales it will be interesting to see who the big winners are in the On Premise due to the overlap with Christmas, so strateg y and execution are crucial for venues that are hoping to have the best of both worlds But there s ever y reason for optimism, with over performing brands and venues putting themselves in pole position as first choices during the FIFA World Cup and also for future spor ting events once it’s

A Zero Hours Time Bomb?

How to Work Out Holiday Pay Under New Rules

As we enter the busy Christmas season, hospitality businesses should beware of new changes to zero hours contracts and how holiday pay is worked out Following a Supreme Cour t ruling earlier this year, the previously commonplace practice of adding 12 07% to wages to cover holiday pay for zero hours workers is no longer acceptable and hospitality managers must act now to protect themselves

Zero hours workers, or casual workers, have no set hours and businesses are under no obligation to offer them hours

This makes them an attractive solution to seasonal rush periods like Christmas or major spor ting events which see pubs,

By Gareth Matthews , employment law par tner at MLP Law (www mlplaw co uk)

However, following a recent challenge to this protocol, the Supreme Cour t has now ruled this this is legally incorrect and that employers must follow a new process to establish holiday pay entitlement

Now employers need to work out how many hours were worked on average in the last 52 weeks where the person worked This gives a weekly average which is then multiplied by 5 6 (5 6 weeks being the minimum holiday amount, including all bank holidays) to give a holiday allowance In many cases, this will give a greater sum that the 12 07% method

This change will impact all businesses using zero hours workers but par ticularly those who use seasonal workers, due to the ruling that the average must be taken from weeks worked, not merely the past 12 months which would have brought their average pay rate down

There are two solutions for businesses using zero hours workers: Firstly you can approach the issue by ensuring that all seasonal workers have clearly defined fixed term con tracts for each season worked This takes away the ongoing agreement to offer work, removing a year round relationship and agreeing upfront a holiday entitlement

The risk with this approach, however, is that workers may not return following the completion of their fixed term contract; so you must be confident that you can easily replace these workers before choosing this route

A second option is to tackle this change proactively with zero hours workers, making sure they take annual leave throughout the year so they do not accrue huge payments

Whatever is right for your business, it’s advisable to receive proper legal input and speak to an exper t to find out what is goinG to be best for your organisation

Young Welsh Chefs and Gareth Bale’s Wales Team Share a World Cup Dream

Gareth Bale and the Wales squad will not be the only Welsh team fulfilling a dream by com peting in a World Cup

Whilst the Wales football team opened with a draw against the USA at the FIFA World Cup Qatar 2022 on Monday night, a team of talented, young Welsh chefs is in Luxembourg prepar ing to cook up a storm at the Culinar y World Cup which begins this weekend

The Junior Culinar y Team Wales

Pippa Taylor, who is completing a Culinar y Ar ts Degree atGrŵp Llandrillo Menai campus in Rhos on Sea

Calum said and the Junior Culinar y Team Wales are looking for ward to competing against the world’s best chefs

“I am delighted to be captaining Wales in only my second major international competition,” he said “It means a lot to me and to my family

“Since competing for Wales at the Culinar y Olympics in Stuttgar t in 2020, it has been an exciting 18 months’ practicing It’s a young team, with a lot of different experience across the countr y, and we are hoping that we can deliver in both the Restaurant of Nations and the Table of Fire

“The relationship the team has built with our coach Danny Burke and manager Mike Kirkham Evans has been great Their work behind the scenes has been phenomenal and we wouldn’t be where we are without them ”

Calum also praised president Arwyn Watkins OBE and others at the Culinar y Association of Wales for their guidance and advice

Mr Kirkham Evans says the squad is a good blend of skills knowledge and youth “Their development over the last 12 months has been fantastic at ever y practice and they are raising the bar in terms of their work ethic and dishes produced, he said

“Our mission is to keep developing young Welsh chefs who will hopefully progress into the Senior Culinar y Team Wales in the future

The

Graham Tinsley, MBE, the Culinar y Association of Wales’ culinar y director, said: “The junior team has great potential because the chefs are ver y dedicated, have practised hard and have created some great dishes

“They have gelled together really well under the leadership of Mike , who is a good organiser and Danny, who is a ver y good chef with a lot of competition experience

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!

comprising young chefs from across the countr y will be competing against 15 other teams from around the world at the high profile culinar y event

The competition comprises two different elements: a Restaurant of Nations hot kitchen when teams must prepare a three course menu 70 people and a ‘Table of Fire’ which will see teams prepare four different kinds of cold and hot finger food, a cold, festive fish or seafood platter, hot main courses and desser t for 12 people

Wales presents its Table of Fire on Sunday, November 27 before heading into the hot kitchen the follow ing Tuesday

Junior Culinar y Team Wales is managed by Michael Kirkham Evans, a lecturer at the Grŵp Llandrillo Menai campus in Rhos on Sea campus and coached by Danny Burke , co owner of Olive Tree Catering, Runcorn and former Senior Culinar y Team Wales captain

team is captained by Calum Smith, pastr y chef at Shrewsbur y School, who is joined by Harr y Paynter Rober ts, sous chef at Carden Park Hotel and Spa, near Chester, Sion Hughes, head chef the Spa at Carden Park Hotel, Stephanie Belcher, chef de par tie at Coast, Saundersfoot, Harr y Osborne , head chef at the Quay Hotel and Spa, Deganwy and Jay Rees, who is studying for a degree at Grŵp Llandrillo Menai Both Sion and Harr y Osborne are former Junior Chef of Wales winners

Squad members, who will be suppor ting the team in Luxembourg are Amira Milner from Signatures Restaurant Conwy Heather Spencer commis chef at Links Hotel Llandudno and

One In Nine Hospitality Jobs Still Vacant As Staffing Crisis Continues

One in nine hospitality jobs remain vacant despite recent improve ments in recruitment, new sur veys from CGA by NielsenIQ and Four th reveal

The October Business Confidence Sur vey, that goes out to leaders of multi site businesses, shows 11% of roles are vacant a figure that is level with the last sur vey three months ago but down from a peak vacancy rate of 15% at the height of the COVID 19 pandemic

The recover y in recruitment since the end of COVID 19 restrictions means the sector has increased its headcount by 8 8% in the 12 months to September, according to Four th s latest Hospitality Workforce Repor t It suggests that effor ts to attract more people to work in pubs, bars and restaurants, including through the Hospitality Rising campaign, are star ting to pay off

The data from Four th’s Hospitality Workforce Repor t, which analy ses more than 700 companies across the UK restaurant, pub, and bar, QSR and hotel sectors, shows a staff turnover rate of 8 3% in September equivalent to one in 12 workers vacating their post This is the highest figure since March 2020, when the star t of the COVID 19 pandemic led many overseas workers to return home

Staff shor tages have forced many hospitality operators to raise pay levels to attract new workers The Business Confidence Sur vey from CGA and Four th indicates that average pay has risen by 9% in the last 12 months

The shor tages are a risk to guest experiences and sales in the run up to Christmas with some venues likely to be forced to cut opening hours because of a lack of frontline team members They are fur ther increasing

uncer tainty about the future of the sector, and the Business Confidence Sur vey indicates that just 8% of leaders feel confident about the next 12 months for the eating and drinking out market

Sebastien

director EMEA, Four th, said: “From a labour standpoint, the hospitality sector is precariously placed as, despite a growing headcount operators are still struggling to fill roles Recruitment is just one major issue that is facing sector busi nesses, with sky high inflation, the cost of doing business crisis, soar ing fuel costs and dented consumer confidence , all factoring into what is an incredibly challenging trading period

“It is now essential that operators focus on retaining existing mem bers of staff and keeping them motivated For the longer term, cam paigns like Hospitality Rising are hugely impor tant, ensuring that sector businesses are creating an environment for new recruits to see the benefits and rewards that a career in hospitality can offer Technolog y can play a pivotal suppor ting role here , making it easier for businesses to hire , onboard, engage and retain team members, ensuring they are tackling this challenge head on and as efficiently and productively as possible ”

Karl Chessell CGA’s director hospitality operators and food EMEA said: “Brexit and COVID 19 have taken a heavy toll on staffing in hospitality and with one in nine jobs open there are clearly some severe chal lenges in recruitment and retention The rising expense of labour and many other inputs is hitting margins across hospitality hard, on top of a cost of living crisis that may squeeze consumers spending over Christmas when businesses generate the cash that sustains them through the quieter first few months of the new year Operators are working flat out to recruit, and cross industr y initiatives like Hospitality Rising are helping to sell the sector as a great place to work, but the staffing crisis is likely to stretch well into 2023 ”

The Institute of Hospitality Search for Restaurant Manager of the Year 2023

and the UK hospitality industr y So regardless of the size of business you work in, just apply and you could be our next winner

Restaurant

to be in with a chance of winning the title Restaurant Manager of the Year 2023 and winner s trophy

This year ’ s winner will also receive , a tailored professional development pro gramme designed around them to help their current role and future career, a year of tickets to attend the top IoH events, including Above & Beyond and the Fellows’ Dinner, one year ’ s IoH Membership and much more , to be announced in the coming weeks

The RMOY competition began in 2009 with Peter Avis FIH, now General Manager at Galvin at Windows and 10 Degrees Bar, London Hilton Park Lane , taking the coveted title

Launching the competition, Rober t Richardson FIH MI, IoH CEO explained: “This year ’ s competition is expected to uncover some amazing ‘ unsung ’ individuals We would encourage anyone who has the job title ‘Restaurant Manager’ and is passionate about what they do to come forward and complete our ver y shor t entr y form All our previous IoH champions have excelled in their careers and are a credit to the Institute

Andrew Coney FIH, General Manager at The Hari London said: “We are thrilled to be sponsoring the Restaurant Manager of The Year award in 2023 As we all know, Restaurant Managers are the life and soul of each establishment, and it is such a pleasure to celebrate their hard work!”

The closing date for entries is 14 Januar y 2023 and the successful candidates will be invited to the Hotel Café Royal, London on 6 March 2023 where they will compete in the semi finals Tested on their technical skills by a panel of lead ing industr y professionals, the lucky few will then take par t in the UK RMOY Final, on the same day, with the winner announced that evening

The Hotel Café Royal’s, Managing Director Guillaume Marly, who hosted the event in 2022 said: “We are delighted to be hosting Restaurant Manager of the year 2023 at Hotel Café Royal It is a brilliant oppor tunity to acknowledge the many dedicated professional and talented individuals in our industr y ”

Competition key dates: • compet tion opens 21/11/22 • Entr ies c lose: 14/01/23 Follow the ink for entr y form & T&Cs

Sepierre , managing

The Institute of Hospitality has launched its prestigious Restaurant Manager of the Year (RMOY) competition for 2023, with luxur y hotel The Hari London confirmed as headline sponsor in a 3 year sponsorship deal

Managers need to apply by Monday 14 Januar y 2023

Staff Shortages This Christmas for 62% of Hospitality Businesses

Three quar ters of operators say they are expecting a shor tage of kitchen staff and 74% say they are expecting not to have enough front of house staff this Christmas Over 60% (62%) said they were expecting a shor tfall in both

The new findings, from major sector initiative Hospitality Rising, in par tnership with hospitality research consultancy KAM, highlight the ongoing challenge of recruitment and staffing within the hospi tality industr y with 69% of hospitality operators noticing an increase in the number of people leaving hospitality in the last 12 months

In response to the sur vey of hospitality businesses, the majority said vacancies not being filled was having a significant impact on the welfare of their current team members (79%), the quality of the customer experience (79%), as well as sales and turnover (65%)

In a bid to tackle the problem, operators are implementing a series of measures to reduce the impact on customers this Christmas, including increasing staff wages (70%) and reducing covers or adapting ser vice times (46%) Others repor ted not carr ying out private events such as par ties over the festive period or closing for periods of time

“By

leaving rev enue on the table due to a shor tage of staff The first phase of Hospitality Rising our

#RiseFastWorkYoung campaign, has already proved its effectiveness driving 17,000 applications via our dedicated jobs board in its first three weeks

We ve been blown away by the suppor t we ve received so far, with over 300 businesses including global brands and some of the world’s most successful hospitality leaders backing our campaign

However, in order to keep up momentum and drive the next stage of the campaign we need more operators to come on board and more companies to pledge financial suppor t Hospitality is noth ing without people and we are determined to work together to ensure the best and the brightest are attracted to the industr y to ensure a bright future for the sector ”

Katy Moses founder/MD of KAM says: “Customers tell us that they’re excited about the upcoming festive season and despite the cost of living crisis many intend to put more effor t into Christmas 2022 because of the dis appointment of the last two years It’s hear t breaking, albeit sadly not surprising, that staff shor tages continue to limit the vitality of the Hospitality sector with customer ser vice levels, employee engagement and sales being impacted The research really highlights the critical role which Hospitality Rising is playing in attracting new people to the sector ”

To find out more information about Hospitality Rising or to get involved in the cam paign visit https://hospitalityrising org/ Download the sur vey results here: https://kam media co uk/wp content/uploads/2022/11/Hospitality Rising The Current State of Play Oct 2022 pdf

Greene King Fundraising for Macmillan Cancer Support Feted at Westminster Event

PubAid

Greene King has raised the impressive sum over the past decade , through a range of activities in pubs, from hosting cake sales, raffles, quizzes, family fun days and more , as well as company wide fundraisers such as its Macmillan May initiative

The Rt Hon Alun Cairns MP Chairman of the APPBG said:

“It is a real pleasure to join PubAid and my parliamentar y colleagues in the APPBG in congratulating Greene King for this laudable achieve ment Their effor ts will have helped Macmillan nurses and other profes sionals to provide much needed suppor t to people living with cancer across the countr y

“Ever yone involved in this fantastic team effor t should be ver y proud of what they have achieved ”

PubAid President Keith Bott said: “It’s hard to think of a better show case for how pubs can be a force for good in their communities, and society more broadly Ever y pound raised in a Greene King pub is a

“It’s doubly

“The real reward for our fundraising comes from knowing that our effor ts are providing suppor t for people with cancer, when they need it most, and I’d like to thank our team members and customers for their unwavering energ y in raising money for Macmillan We are grateful for this recognition from our peers in the pub industr y and our thanks to PubAid and the Beer Group for this award Greene King is proud to be a patron of PubAid, which has done much to promote a positive narra tive around pubs over recent years ”

PubAid celebrates pubs as a force for good in their communities, pro moting not only their fundraising work, but also suppor t for grassroots spor ts, estimated to be wor th £40m ever y year Working with the APPBG and with sponsorship from Matthew Clark PubAid runs an annual Community Pub Hero Awards scheme , recognising those pubs who go the extra mile to suppor t their local communities and chari ties The 2022 Awards have just closed, attracting close to 200 entries including 60+ nominations from MPs

Pubs and Clubs Across Northamptonshire Asked to Sign Up to Night-Time Safety Scheme

Stephen said: “This is a fantastic oppor tunity for licensed premises to com plete the Licensing SAVI assessment and show the public that they are taking their customers’ security seriously with measures to keep them safe

“It is great to see so many venues get on board with the scheme already but we want to see as many places signed up from across the county as we can I’m ver y grateful to ever y venue that has signed up so far

The

,

customers feel safe

As a result of the visits, a fur ther 16 venues have signed up for the scheme in Nor thampton and Kettering, taking the total amount of licensed premises registered to 45 across the county

Encouraging licensed premises to gain an LSAVI accreditation is par t of a wider programme to tackle vio lence against women and girls

“I am committed to doing all I can to help keep women and girls safe and suppor ting the Licensing SAVI scheme will help to improve things fur ther ”

The Sound Bar in Kettering, which is one of the first venues in Nor thamptonshire to receive a five star accreditation from the scheme after completing its LSAVI health check

Tracey Parsons, Designated Premises Super visor for The Sound Bar, said: “The fact that we can offer people the notification that we are safe is great

The accreditation is a way of showing our customers that we will look after them if they come into our venue at night ”

Mark McCulloch, founder of Hospitality Rising and Campaign Director, said: “This research brings home the stark reality of the workforce crisis in hospitality and the absolute need we have for bold and creative ways to solve it

working collectively via initiatives such as Hospitality Rising, we can bring more people into our dynamic and rewarding industr y and ensure that we aren’t

Bars and pubs in Nor thampton and Kettering have been urged to sign up to a safety scheme that will improve safety for customers at their venues

Licensed premises across the two towns were visited last week by a team from the Office of the Police Fire and Crime Commissioner (OPFCC) Licensing Security & Vulnerability Initiative (Licensing SAVI) and Nor thamptonshire Police encouraging them to sign up to Licensing SAVI

scheme

which is being funded by the Police , Fire and Crime Commissioner Stephen Mold sees venues improve their safety and security by taking par t in an online self assessment that gives them a star rating that they can display in their premises, showing the steps they have taken to make

and the All Par ty Parliamentar y Beer Group (APPBG) have celebrated Greene King’s outstanding achievement in raising more than £13 million for Macmillan Cancer Suppor t presenting the brewer and pub operator with a trophy at a special reception in the House of Commons

testament to the determination of its licensees, managers, team mem bers and customers to make a difference to this wor thy cause

impressive that Greene King refused to let the lockdowns of the last few years derail their mission to suppor t Macmillan; in fact they managed to raise an amazing £1 2 million in September and October 2021 alone Their dedication is an inspiration to the thousands of other pubs in the UK who together raise more than £100m ever y

year for charities and wor thy causes ”

Kevin Hollinrake Minister for Enterprise Markets and Small Business including the hospitality sector, presented the trophy to Greene King CEO Nick Mackenzie , who said:

Hospitality Shift Workers Will Work

Hospitality industr y workers will collectively work 43% more hours this weekend compared to usual, according to analysis from shift work platform, Deputy

With Black Friday coinciding with Wales and England World Cup fix tures, hospitality workers are set to potentially deliver a record per formance in what will be a much needed boost for the sector

Hours to be worked this Friday are forecast to rise by 45% com pared to the average Friday, with the same rise predicted on Saturday (26th), and 38% more hours expected to be worked on Sunday (27th) compared to average

The estimations are based on analysis of the shift patterns of over 12 000 shifts worked by UK hospitality workers over the Black Friday weekend in 2021 Hours worked this weekend could exceed these estimations given the World Cup effect

In the midst of one of the busiest weekends in hospitality, patrons are being urged to show their suppor t for the workers who ser ve them through the launch of Shift Worker Sunday on 27th November David Kelly, General Manager for EMEA at Deputy said:

“Hospitality workers are expected to be par ticularly busy this week end This is the first time that a major spor ting tournament has coin cided with Black Friday and the fact that both Wales and England football teams are playing is expected to drive a combination of shop pers and football fans to our pubs, cafes and restaurants

“With this in mind, it’s impor tant that we look after the people that make it all possible

“Shift workers, such as those in hospitality, keep our communities connected and thriving, especially during the busiest, most hectic and chaotic times of the year This is therefore the perfect time to recog nise the hard work they do to suppor t and uplift our communities and why we ’ re launching the first ever Shift Worker Sunday

“We’re encouraging people to show their appreciation by making a small gesture on Sunday It could be giving a tip, gifting them a coffee or leaving somebody a great review You could write a thank you note for the hospitality staff working through the busy Christmas period or tell them about a time they made a real difference to your day The most impor tant thing is to show people your appreciation and to be kind ”

Hospitality Can Drive Economy Forward, Business Leaders Hear

Speaking

the business rates system, which is out dated and not fit for purpose

If the sector is to drive the economy forward like we know it can, it’s essential that business rates bills are reduced in that Budget and that hospitality is a key pillar of Scottish Government’s economic plans ”

In addition to dealing with soaring energ y costs, staffing challenges and dampening consumer confidence , Scottish hospitality businesses are also facing the unique challenges of a new Deposit Return Scheme , out dated proper ty taxes and a transpor t system that is not fit for purpose

UKHospitality Scotland Executive Director Leon Thompson said: “Our hospitality businesses are already at the centre of Scottish society and our tourism offering to the rest of the world but I’m hearing con stantly that businesses are worried about their sur vival

“Whether it’s rising costs or the introduction of the Deposit Return Scheme , businesses are seeing more and more cost and regulation inser ted into their business at ever y level

“The dual challenge of additional legislation from both the UK and Scottish Government has created a raft of bureaucracy that is holding business back In both Westminster and Edinburgh, UKHospitality continues to press for effective and streamlined regulation that provides the suppor t businesses need to sur vive the winter and also encourages growth ”

The Drinks Trust’s Energy Crisis Fund is Now Open for Applications

It

According to a recent sur vey produced by UKHospitality, the British Beer and Pub Association (BBPA) the British Institute of Innkeeping (BII) and Hospitality Ulster, more than a third of the UK’s hospitality sector is at risk of business failure in early 2023 due to the cost of living crisis

The prospect of business closures will fur ther exacerbate the pro found financial hardship being experienced by many within the industr y workforce With the increased cost of energ y and food has now put many individuals in energ y pover ty

To address this, The Drinks Trust is now opening applications to the Energ y Crisis Fund, a grant giving ini tiative to suppor t industr y colleagues struggling to pay gas and electricity bills and otherwise unable to heat and power their homes this winter With the suppor t of leading industr y businesses, The Drinks Trust has fundraised over £150,000 to date to suppor t the people of the drinks and wet led hospitality industr y Fur ther donations to the fund are wel comed and will allow The Drinks Trust to provide much needed suppor t into 2023

want to retain the flexibility and affordability of online training whilst presenting information in a visual way

ensure staff learn and remember as much as possible I know now more than ever food businesses are experiencing a high turnover of staff It is essential that all of these staff are trained to work safely After all, a business is

as good as its staff

seen many examples of how poor staff training can impact a business During a food hygiene inspection, it only takes one mistake from a food han dler to cost the business its 5 star rating For exam ple; 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 cal culating a food hygiene rating Effective training should help staff make the right decisions when it comes to food safety ”

Ross Car ter, The Drinks Trust Chief Executive , commented: “The sup por t we can offer is thanks to the generous suppor t of industr y busi ness and organisations who have understood the acute hardship faced by many of our colleagues We could encourage more businesses to do the same and join our donors and us in delivering what suppor t we can ”

Pam Rowan Human Resources Director at Pernod Ricard UK com mented: “We are acutely aware this year continues to be a tough year for many and it’s impor tant to us that we continue to suppor t those in the hospitality industr y We have been long suppor ters of The Drinks Trust’s work and we know this significant contribution to the Energ y Crisis Fund will have a positive impact on those who need a helping hand this winter ”

UKHospitality Scotland Calls on the Scottish Government to Implement Business Rate Support

UKHospitality Scotland has called on the Scottish Government to implement business rate suppor t

Responding to the Chancellor’s Autumn Statement, UKHospitality Scotland Executive Director Leon Thompson said:

“Today’s statement underscored the severe difficulties faced across the economy Hospitality remains on the front line of these challenges, hit by increases in the cost of doing business and the cost of living crisis experi enced by customers The suppor t on business rates promised today by the Chancellor will give hospitality businesses in England some hope

“In Scotland we now look ahead to 15 December and the Scottish Government’s Budget According to The

Treasur y, as a result of today’s statement, the Scottish Government will receive an additional £1 5 billion of funding over 2023 24 and 2024 25 This as a result of today’s tax and spending policy decisions, including the business rate relief set out for England

“With a third of our members concerned about business sur vival this winter, it is imperative that the Scottish Government allocates suppor t on business rates quickly This move will make the difference between sur vival or closure for hospitality venues across Scotland This vital suppor t in the Scottish Budget can help to secure the future of businesses and the jobs so many people depend on ”

Craft Union Pub Company Announce Winners of Operator Awards 2022

Craft Union Pub Company, which was named the Best Community Operator at the 2022 Publican Awards, has announced this year ’ s winners of its Operator Awards

The Operator Awards recognise the best of the best across the company and celebrate the hard work of Operators carried out over the last year across all its sites The winners spanned across ten categories from best sales to pub of the year

All the winners celebrated alongside one another and with senior members of Stonegate Group including Ian Payne MBE Chairman of Stonegate Group and Frazer Grimbleby, Craft Union Operation Director The categories and winners included:

Most Outstanding Pub of the Year Winner : Chris Hodge , The Rose & Crown Wor thing

Best Community Pub Operator

Winner : Jonathan and Tanya Childs The Garden House Norwich

Best Compliance Award Winner : Jason Herringshaw, The Tiger Inn Cottingham

Best Events Winner : Cher ylynn and Kira Mallinson Brown, The Pack Horse Leeds

Best Investment Winner : Lee Lomas, The Beehive Inn Droylsden

Best Newcomer Winner : Catherine Bulford, The Phoenix Rainham

Best Spor ts Performance Winner : Claire Turner, The Moot Hall Arms Leeds

Demonstrating Craft Union Values Winner : Carole Jones, The Wig & Pen Swansea

Best Sales Winner : Annie McTaggar t, The Central Hotel Middlesbrough

Best Profit Growth Winner : Andrew Noon The Black Bull Brigg

Nick Andrews Managing Director of Stonegate Pub Par tners said: “Congratulations to all of our Operators who won awards at this year ’ s Operator Awards you should be ver y proud of all of your effor ts and hard work ”

Craft Union Pub Company celebrated seven years of trading earlier this year with the investment and reopening of its ver y first pub, The Market Tavern in Hanley It has the philosophy of putting brilliant pubs back at the hear t of local communities and works closely with the pub s Operators to do this and maintain the role their pubs play in customers’ lives

Craft Union also launched a bespoke learning and development programme this year names Elevations, sup por ting its teams in becoming the best they can be and providing a great offering to their com munities

Nick continued: “Our Operators work so hard in making their pubs brilliant and doing all they can to be involved with their communities, it is great to see the Craft Union philosophy being displayed We do our utmost to suppor t all involved with Craft Union from running a suc cessful local business to personal development As our teams grow, we are excited to see all the amazing work that will be carried out at our pubs across the countr y ”

World Cup Licensing: The Government’s Own Goal

By Melissa Toney, food and

The hospitality sector has been hit hard over recent years by the Covid 19 pandemic , staff shor tages, soaring energ y prices and the cost of living crisis However, the Government has promised measures to suppor t the sector but has scored an impressive own goal by not granting automatic licensing exten sions in time for the 2022 FIFA World Cup

Granting automatic extensions would have eased the burden on already struggling businesses and brought a massive financial boost to the sector, with an estimated £91 million predicted to be spent on pints alone during the tournament This lack of foresight was compounded fur ther by poor timing, with the announcement coming less than a week before the first game; making it impossible for venues to apply for variation to their licences in time

In order to achieve a licensing extension by the first game (and those of Wales and England) venues would have had to submit a late notice on the same day as the

Parents

One of the world s most respected chefs, Raymond Blanc OBE, said parents must see the hospitality industr y as a place they want their kids to work in as he backed a major recruitment campaign, Hospitality Rising

Speaking in an exclusive new Hospitality Rising podcast, the celebrity chef, who is Chef Patron of Le Manoir aux Quat’Saisons, believes that in order to attract young people into the industr y, managers must also provide suppor t, care and patience along the way

Having star ted working in the kitchen after moving from France to England back in the 70s, Raymond is the latest among big name chefs to back the bold Hospitality Rising campaign ‘Rise Fast Work Young ’ which has been launched in a bid to help fill the industr y ’ s 400 000 vacancies

Raymond believes now is one of the most impor tant times for oppor tunities to be made within the indus tr y and urged parents to teach their kids that it’s a great place to work

He said: “The movement and awareness of Hospitality Rising is so impor tant because it can connect a whole nation You have the power of connecting people at all sor ts of different social and academic levels”

“It’s a great time to be bringing young people to our industr y and to show them how exciting, and how extraordinar y the industr y can be

You’re talking about working in a ver y smar t, elegant environment which is all about beauty and refinement, and making people happy

“And because of the changes and the revolution we ’ re creating in our industr y, I hope that ever y parent would think one day, yes, I would want to put my son or my daughter in this industr y “It’s up to us to change the industr y, which is about people , training, suppor ting the young, and caring for them

Alongside Raymond, the campaign is being backed by Michelin starred chefs Tom Kerridge and Angela Har tnett, as well as brands including Pret A Manger, Prezzo and Hilton, and much more

The recruitment drive , which officially launched last month, highlights how quickly workers can climb the hospitality ladder with the powerful message you can t go fur ther faster

specialist at

firm, Shakespeare Mar tineau (www.shma.co.uk)

announcement, as the application takes five working days to be processed As a result, many venues were not granted extensions to under take activity not included in their existing licence and would not be able to show these popular games

As the tournament continues, venues may apply for Temporar y Extension Notices (TENs), although this is not an ideal solution Firstly, it is an administrative and financial burden for venues, costing £21 per application, and secondly, it takes 10 working days for the application to be processed A series of TENs can be extended to cover 26 days but each TEN can only last seven days at a time , with a 24 hour break, venues must be able to predict which games will be popular, meaning preparation is key Even then the total amount of TENS avail able to a premises is insufficient to cover the entire tournament

To ensure their applications for TENs are successful, venues should ensure they have read their licenses thoroughly and are meeting all the requirements It is possible to indirectly breach conditions by under taking ctivity not included, and Local Authorities will be par ticularly vigilant during the World Cup

With The Society of Independent Brewers warning that 70 per cent of pubs could close in the coming months, the future of hospitality looks uncer tain If the Government want the confidence of the sector, then they will have to answer some tough questions about their decision making as to why automatic licences extensions were not granted for the World Cup and take strong action to save the sector

“Through

“It’s up to us to change the industr y People say oh the young, they don’t want to work ’ I believe this is wrong give them a good manag er, a patient manager and believe me , that young person will grow into someone who is going to be a great success for himself in his life and will enjoy it

“Training is a crucial par t in helping a young or older person to be confident When you ’ re confident you feel in control; it’s like a warm fuzzy feeling inside you “So beyond the working hours and beyond the training there’s so much that an employer can actually do and it’s up to us to do it ”

By asking backers to pledge £10 per employee the recruitment campaign aims to reach a £5m target allowing for a “government sized” collaborative campaign that will change the perception of the industr y and bolster its workforce for good

Mark McCulloch, founder of Hospitality Rising and campaign director, said: “Like Raymond says, the hospital ity industr y can only become a greater place by ensuring we have employers who create the best training and suppor t for those who wish to kick star t a career within the industr y

Through Hospitality Rising, we are tr ying our best to create a new era in hospitality by working with the best employers who care for their teams and are committed to changing it for the better

We also want employers, role models and parents to shine a light on the oppor tunities and promise of where hospitality can lead This movement is all making the industr y a better place for all, including creating an environment that suppor ts young people and gives them the confidence to be the best they can be ”

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

A full list of vacancies can be found at www hospitalityrising com

As we enter the winter season with the continued inflationar y pressures rising energ y bills and increased labour costs; operators from all corners of the hospitality market are looking at their total offer to consider changes that will make guest eat ing and drinking occasions work more effi ciently and effectively, better for the guest experience and better for business

The demand for quality remains but the expectation for value for experience grows, here’s where Douwe Egber ts Cafitesse can help your business with more than great coffee

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Celebrity chef backs Hospitality Rising campaign, hailing industr y as extraordinar y place to work

It comes as 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 per cent of current employees are thinking about leaving the sector

Raymond continued: “Food, it sounds easy, but it’s a skilled craft This business today can offer any young person, or older person, avenues where you can be ever ything you wish

this craft you can travel anywhere across the world, create your own business and pass it on to other young people

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

Scottish Government Publishes Consultation on

Restricting Alcohol Advertising & Promotion

“The

“Preventing

different products

Local pubs and brewers are a vital par t of our social fabric , bring people together and tackling loneliness They also do a huge amount for local community groups, charities, and grassroots spor t all of which would suffer if onerous restrictions banning reasonable adver tis ing of alcohol get the go ahead ”

Matt Lamber t, CEO of the Por tman Group, the alcohol social respon

The Por tman Group s Codes of Practice have played a significant role in helping to achieve reductions in underage drinking, through extensive commitments to ensure that marketing and sponsorship does not target under 18s or vulnerable consumers

“The Scottish Government’s own Health Sur vey published last week shows that average weekly intake has fallen to well below the official UK Government weekly guidelines This has all occurred at a time when the amount of adver tising spend has increased, suggesting that there isn’t an immediate correlation between them

“However, there is still work to be done in addressing the small minority that drink to harmful levels and they require targeted health led inter ventions

“We are pleased to see that the Scottish Government are prepared to work with existing regulators, and we commit to engage fully and constructively with the process ”

We strongly encourage you to read the consultation now to begin formulating responses on how this would impact your business As we develop the Por tman Group’s industr y backed response we will share key headlines and points if you wish to adopt them in your own response

Read the full consultation document now at https://tinyurl com/bdh5d87s

the

sibility body and marketing regulator said: “The majority of adults in Scotland are moderate or non drinkers and it is encouraging that binge drinking, alcohol related crime and underage drinking have all signifi cantly declined These recommendations are entirely dispropor tionate and inhibit consumers ’ ability to make informed choices, and restrict the ability to trade for producers and retailers who ensure that alcohol is sold responsibly

Hospitality Expert Predicts Key Restaurant Trends for 2023

As 2022 comes to a close , it’s time to look ahead to what trends will be cropping up on the restaurant scene next year Here , Guy Cooper from catering equipment manufacturer and distributor Mitchell & Cooper (www mitchellcooper co uk) has used his knowledge to bring together his top trends for 2023

From the rise in new cuisines to tech that could add to the customer experience there’s plenty on the way to be excited about Fuelled by increased competition to get customers through the doors, restaurants will find new and unique ways to make themselves stand out

DEALS AND NOVELTIES

As we move into 2023, it’s no secret that many consumers will need extra temptation to encourage them to enter a restaurant, and establish ments will become more creative with finding different attractions to bring in custom This might include deals on set menus sharing plates including a drink with a meal price , or other ways to bring in more interest

We might also see restaurants experimenting with more novelty ele ments to increase footfall such as themed nights or menus guest appearances from popular chefs, and more There may also be an increased focus on ‘ nose to tail’ cooker y, utilising as much as possible out of the produce that is bought The year is set to be an exciting one in this sense , with establishments going the extra mile to bring in more business

NEW CUISINES

While the UK food scene still has its favourites such as Indian and Italian cuisines, there are set to be some new trends on the horizon next year The first is West African food, which has increased in populari ty with restaurants like The Africa Centre and Ikoyi in London raising awareness about how many wonderful dishes this region has to offer

Then, there’s Colombian and Kurdish cuisine which are both rising in popularity and will continue to do so throughout 2023 So, if you ’ re interested in exploring new dishes and regions for inspiration at your restaurant, this is a great time to tr y out some new things

PLANT BASED MENUS

The interest in vegan and plant based cuisine is only set to continue into 2023 Consumers have become much more interested in how their buying choices can be kind to the planet recently, and this is a par t of the rise in plant based food But there’s also the factor that many people are increasingly realising how tasty and fun plant based menus can be!

So incorporate some plant based and vegan options into your menu next year, and keep ever yone accommodated for It’s also a great time to push your plant based choices in your adver tising and make sure that

customers know about them, to maximise how on trend you are Make sure that your menus are accurately coded too so that people can tell which dietar y option is which easily As the increase in plant based eating is par tly about sustainability, you might also want to explore seasonal and ‘ nose to tail’ dishes and adver tise this too

SOLO DINING

It might surprise you to learn that the trend of solo dining is on the rise The hashtags #SoloDate and #DiningAlone are gaining views on TikTok, and eating out solo is becoming much more commonplace It’s therefore a good idea to accommodate for those looking to dine alone , with smaller tables and counter seating available for those out on solo dates

Menus will also become more accommodating to those dining out alone , with mini versions of sharing and tasting platters, and tapas selec tions that offer set menus for solo diners This new trend is a great way for customers to come and experience what your cooking has to offer without being distracted from it so make sure to offer space for them and to create enticing menu options for those interested in the food

“There are lots of interesting trends coming up on the horizon in 2023, and jumping on them is a great way for restaurants to get a head star t on the year There will be lots of growth in new cuisines and menu types next year as establishments find more innovative ways to encour age customers through their doors It’s set to be a great time for new catering trends and for diners to explore new cuisines

“As well as new experiences, we should see more technolog y on the horizon too This might include simple things like menu apps, or it might be more innovative , with customers being able to order before they get in the restaurant Or, establishments may explore tech’s potential fur ther, and utilise it to create playlists to go with set menus ” Guy Cooper, Managing Director at Mitchell & Cooper

Greater Manchester Launches Christmas Campaign to Save its Hospitality Sector

Sacha Lord, the city region’s Night Time Economy Adviser, who is leading the campaign, said,

“Treating loved ones to a night out not only gives them memories to cher ish, but will go a long way in suppor ting local landlords and independent venues across Greater Manchester

Venues suppor ting the campaign

Cabana

Altrincham and Another Hand Restaurants include Abeja

“We all know the difficulties that our favourite restaurants, bars, theatres and hotels are going through and Januar y is always the bleakest time of the year for the sector Not only is footfall typically down as people choose to save and stay indoors, but as a result staff often find they aren’t booked for as many shifts as normal

in Stockpor

Tavola Gastronomia Siciliana in High Peak, WOOD Manchester, Con Club in Altrincham, Hawksmoor, Menagerie , the Nor thern Quar ter’s Cane & Grain, and Platzki while hotels suppor ting the initiative include the King Street Townhouse , Hotel Football in Old Trafford and Motel One

Meanwhile , Junkyard Golf, Base Bar, The Royal Exchange , The Palace

“By buying a voucher or putting a deposit down now, we can suppor t the sector through the difficult post Christmas period, and move away from gift ing presents that just sit unwanted in the cupboard

What better way to help your favourite venue , and the local workforce , than gifting a loved one an evening out this Christmas ”

The general public can view all venues taking par t in the Christmas initia tive at www givethegiftofgoingout com or by looking out for posters in venue windows

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,

Jangro

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

Theatre , The Opera House and The Stoller Hall are also taking par t, with fur ther operators to be announced over the next month

New Report Shows Government Underestimates True Value of Club Culture in the UK

With recent repor ts stating that 1 in 3 Nightclubs are at risk of clos ing in the coming months, the NTIA and AFEM have expressed con cern that the UK faces losing the world renowned club network, the breeding ground for the ar tists DJs and entrepreneurs which shape this amazing movement

The pandemic has shown the repor t says that the Government does not recognise the impor tance of the sector and has limited knowledge of its value , par ticularly its value outside of simple economics, but Electronic Music and Club Culture in the UK also has community and cultural impor tance as this new repor t shows

Dance music shapes our communities and our culture across the UK Clubs and festivals improve the health, well being, friendship and happiness of millions, year in year out They are positive , unifying and inspiring forces in an increasingly divided world

The creativity of the scene powers ever y corner of popular culture

Whether they’re gloomily lit dark rooms or flamboyant, otherworldly fantasylands clubs have become an increasingly fundamental par t of modern social infrastructure

Night Time Culture Economy accounts for 1 6% of GDP or £36 4 billion and 425,000 jobs across the UK

The repor t goes on t say that these quantified benefits are often pre sented when urging the wider public to tolerate what some only per ceive as noise polluting local venues However nightlife’s contribution to the UK economy far exceeds the revenue it generates, and is signifi cantly underestimated by the UK Government in its lack of considera tion and direct suppor t

Adding that by focusing exclusively on their commercial value , the Government and key stakeholders overlook both the roles individual clubs play within their local communities and the broader socioeco nomic context within which nightlife operates

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 figures reveal

The Mayor expanded his Let’s Do London campaign already the biggest domestic tourism campaign the capital has ever seen earlier this year 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 sectors

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 pandemic , 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 ”

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 recover y campaigns ”

UKHospitality

the

’t wait

Christmas offering and the return of our world class fire works display this New Year ”

see even more people

18th Annual British Curry Awards to Honour Founder, the Late Enam Ali Mbe

Onion Bhaji Index Indicates Average Cost in the UK Will Rise From £4 to £12

The UK’s award ceremony to honour the nation’s top curr y restaurants, as voted for by the British public , The British Curr y Awards 2022 will pay tribute to the late Enam Ali MBE The 18th annual ceremony will be held on Monday 28th November at Evolution London in memor y of the event’s founder and the UK’s leading spokesperson for the curr y industr y, who worked tirelessly to promote the curr y industr y globally for over 45 years

The finest curr y restaurateurs from across the UK will come together in the Capital to honour Enam Ali’s memor y and in the hope of being recognised as the best restaurant in their region and honoured with a jewel in the crown of the UK curr y restaurant industr y award sector Recognised glob ally as the original and most coveted award ceremony in the UK curr y industr y also referred to as the ‘Curr y Oscars’ as termed by former Prime Minister David Cameron British Curr y Awards will also welcome prominent personalities from the worlds of politics, spor t, showbiz and enter tainment alongside celebrity chefs and curr y restaurant owners and their staff from across the countr y

The 2022 event also marks the introduction of the Diners Choice Award a new categor y that will reward curr y establishments that are able to engage their customers through social media Any nominated establishment in Britain will have a chance to win this award if they receive the highest number of live , public votes on the night

However, the UK curr y industr y, known for its resilience in weathering operational and business challenges such as staff shor tages and the pandemic , now faces fur ther uncer tainty with the energ y and cost of living crises and amid rising inflation With spiralling costs, It is estimated that the average price of a curr y could reach as much as £30 and industr y leaders fear it could lead to the closure of thousands of curr y restaurants across the UK

Curr y restaurateurs have seen their shopping bills increase by an average of 40 per cent The price of oil alone has increased by more than 100 per cent; while the cost of other curr y house essentials such as a 25kg

sack of onions has now doubled to more than £14 50 The situation is unsustainable for the industr y as curr y houses are des perately tr ying to minimise off setting these costs against menu pricing as house holds are facing tightened budgets them selves

The Spice Business ‘Onion Bhaji Index’ indicates the average cost of an onion bhaji in the UK will jump from £4 to £12 per por tion, while rising inflation means the average price of curr y house favourite , the chicken tikka masala, would rise from an average menu price of £7 to £17, which diners are simply unable to afford Add to that soaring energ y bills it is estimated that around seven in ten restaurants could be forced to shut their doors for good without government inter vention

Jeffrey Ali, Director, British Curr y Awards says, “The British Curr y Awards 2022 marks the first year without our Founder, the late Enam Ali MBE For decades, he tirelessly dedicated his life towards

UK

y Industr y, cementing The British Curr y Awards as an ‘institution’ As the natural

we proudly strive forward with our responsibility to continue his legacy,

Curr y

remain THE plat form to inspire future generations to push the boundaries and innovate Britain’s favourite cuisine Whilst the international community, especially the UK, faces a continued onslaught of economic uncer tainty and political instability, we take solace from the general public who continue to suppor t local businesses such as their local Curr y Restaurants We’re currently developing the ‘Onion Bhaji Index’ which will help con sumers and business owners alike to better understand prices at their local curr y establishment As a con sumer forward award platform, our goal is to promote the best in Britain, bringing real value to our nation’s customers We have received tens of thousands of nominations this year and look forward to announcing the results of our months long judging process and live vote due to be held at the biggest and most anticipated ceremony on the hospitality calendar ”

promoting and championing the

Curr

custodian of this revered brand,

ensuring The British

Awards

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 venues 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

to

enjoying

capital’s

Best of Beer Writing Recognised in Annual Awards

TOP PRIZE FOR AUTHOR AND FILMMAKER

Beer author and filmmaker Jonny Garrett has been named Beer Writer of the Year 2022 at the Guild of Beer Writers’ Annual Awards, presented on 23 November

Beer Writer of the Year is the top accolade in the Guild’s annual com petition for communication about beer and pubs, which this year received 190 entries across 16 categories the highest number ever, and matched with a record prize fund of £19,500, shared between 27 Gold and Silver award winners

On his way to the top honour, Garrett won Gold Awards in the cate gories for Pub Communications, Books and Video Communications the latter with Brad Evans, his co presenter on the Craft Beer Channel on YouTube His book, A Year in Beer, was published earlier this year by C AMRA and he also contributes regularly to beer magazines and web sites such as Good Beer Hunting Garrett has been named Beer Writer of the year once before , in 2019

Pete Brown, chair of judges for this year ’ s Awards after taking the Beer Writer of the Year title in 2021, said, “Choosing an overall Beer Writer this year was exceptionally hard, but Jonny was the judges choice because of the range of his work, from print ar ticles to website posts, films and a new book Whatever he does, he has complete master y of his topic , thanks to painstaking research, and is able to communicate it to beer nerds or a generalist audience If we ever get a beer programme on mainstream TV, Jonny should definitely make it!

“We were impressed by the standard of submissions across the board this year The knowledge , energ y and passion shone through entries whether newspaper columns blog posts books or films Several winners tonight are relatively new to beer and pub writing, proving that our robust judging rewards talent, not time ser ved

“Ever yone who received an award or a commendation should be extremely proud; they really are the cream of British beer writing in 2022 and we wish them all success in their future career communicating about beer, pubs and cider ”

The Guild revised its Awards this year, splitting the previous Broadcast categor y into Audio and Video sections and introducing new Awards for Best Communication about Diversity in Beer and Pubs, and for Best Communication about Cider, following the decision to include cider writing within the Guild’s remit

Brown was joined on the judging panel by Mitch Adams, Beer Sommelier and beer buyer at Euroboozer ; Molly Davis, head of commu nications at the BII; Claire Dodd travel and drinks writer ; Matt Eley communications consultant and former editor of Inapub magazine; Fergus Fitzgerald, production director at Adnams; Kelly McCar thy CBII, licensee of the Old Sun Inn in Yorkshire; John Mitchinson, co founder of crowdfunding publishers Unbound; Ned Palmer, cheesemonger and author and Michelle Perrett, industr y journalist and communications exper t

The Brewer of the Year title , sponsored by SIB A, was presented to Andy Parker, founder and head brewer at Elusive Brewing, who won the highest number of votes in a poll of Guild members

Presenting the Award, Guild Chair Emma Inch said: “Andy’s passion for brewing shows in ever y beer he produces, and what ends up in the glass is always a shining example of its style He hasn’t forgotten his home brew roots running an annual competition that gives the winner a plat form to brew their own beer and benefit from his time and knowledge as a mentor ”

The winners were announced at the Guild’s annual dinner held at One

AND THE WINNERS WERE

SIB A Award for Brewer of the Year Andy Parker, Elusive Brewing

Guild Award for Best Corporate Beer Communications

Winner : Untold Agenc y for Republic of Beer campaign for Budwe ser Budvar UK

Guild Award for Best Citizen Beer Communicator, sponsored by Krombacher

Winner : Oli Haydon for www youtube com/user/pintsizedthinking

Silver Award: Matthew Roger s for C AMRAngle magaz ne Award for Best Beer Business Communicator

Winner : Stephen Beaumont for ar tic les in Just Dr inks

Best Communication about Pubs , sponsored by Shepherd Neame

Winner : Jonny Garrett for films on cask ale https://www youtube com/watc h?v=MHv4ebfo4mc

Silver Award: Alastair Gilmour for ar t c les in Meet and Dr ink: The Microbus , Gateshead (review) (meet and dr ink co uk)

Highly Commended: David Jesudason for ar tic les in Good Beer Hunting and Pellic le

Award for Best Communication about Beer & Travel, sponsored by VISITFLANDERS

Winner : Lily Waite for ar tic les in Pellic le You Had Me At Hel o The Salutat on Inn at Ham Gloucester shire Pellic le (pellic lemag com)

Silver Award: Dan Saladino for c hapter s from his book Eating to Extinct on Award for Best Communication about Sustainability in Beer and Pubs , sponsored by Carlsberg Mar ston’s Brewing Company UK

Winner : Anthony Gladman for ar tic les in Ferment and IBD

Silver Award: Mark Dredge for ar tic les in Ferment

Award for Best Communication about No and Low Alcohol Beer s , sponsored by Budweiser Brewing Group UK&I

Winner : Laura Hadland for blog ar tic les https://www extremehousewife com/2022/01/low alcohol ale/ Silver Award: Jane Peyton for Food Talk Show https://foodtalk co uk/podcasts/dr y dr inker januar y/

Winner

Silver

https://foodtalk

Guild

Winner : Jonny Garrett & Brad Evans for Craft Beer Channel: https://www youtube com/watc h?v=52nl1Fh6qnQ

Silver : Danny Savage for pub stor ies broadcast on BBC News Award for Best Newcomer to Beer Communication, sponsored by Fuller Smith & Turner

Winner : Reece Hugill for ar tic le in Pellic le: I Want To See Mountains Aga n The Banked Beer s of Teesside , Nor th East England Pellic le (pe lic emag com)

Silver Award: Ashley Joanna for ar tic les in Belgian Smaak The Sage (Humans of Belgian Beer) | Belgian Smaak

Award for Best Book about Beer or Pubs , sponsored by Heineken UK

Winner : Jonny Garrett for A Year in Beer (C AMRA)

Silver Award: Jaega Wise for Wild Brews

Highly Commended: Em Sauter for Hooray for Craft Beer

Best Beer Communicator, Regional Media, sponsored by Adnams

Winner : Alastair Gilmour for ar tic les in Meet and Dr ink Battlesteads , Wark (meet and dr nk co uk)

Silver Award: Ashley Joanna for ar tic les in Belgian Smaak The Adventurer (Humans of Be gian Beer) | Belgian Smaak

Highly Commended: Breandán Kearney for ar tic es in The Brussels Times Magazine

Award for Best Communication about Diver sity in Beer and Pubs

Winner : David Jesudason for var ious ar tic les inc luding: https://www pelli c lemag com/home/2022/4/18/d sability pubs and taprooms the invisible barr i er s preventing diver sity in br itish beer culture

Highly Commended: Ruvani de Silva for var ious ar tic les inc luding: How ‘Ladies Who Lager’ Is Changing Perceptions of Women as Brewer s in India | VinePair

Award for Best Communication about Cider, sponsored by Inch’s Cider

Winner : Gabe Cook for Modern Br itish Cider

Silver Award: James Crowden for Cider Countr y

Award for Best Self-Published Writing about Beer

Winner : Eoghan Walsh for ar tic les on Brussels Beer City: Where are you from? // Brussels Beer Project launc hes the r Lamb c brewer y Brussels Beer City

Highly Commended: Mark Dredge for work on beer flavour s https://www beer dredge com/post/the beer flavour wheels why and how

Highly Commended: Beth Demmon for her Prohibitc hin’ blogs Apr il Dove Is Brewing A New Community by Beth Demmon (substac k com)

Award for Best Commissioned Beer Writing, sponsored by Greene King

Winner : David Jesudason for var ious ar tic les inc luding The Tr iumphant Stor y of Br itain's Desi Pubs Gastro Obscura (atlasobscura com)

Silver Award: Jemma Beedie for var ious ar tic les inc luding The Connemara: Ir ish pub culture in wine countr y (beer52 com)

Highly Commended: Will Hawkes for var ious ar tic les inc luding: Blac k by Day, Red by Night Mild Ale and the Industr ial Hear tland Where It Never Died Good Beer Hunting

The Mic hael Jac kson Gold Award for Beer Wr iter of the Year 2022: Jonny Garrett

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 rev enue spike heading towards the UK’s hos pitality sector during the 2022 festive period but warns venues could be at risk if they aren’t prepared for surging foot fall

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 disrupted supply chains The prospect of a bumper Christmas period could provide the lifeline that many businesses 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 fes tive period

There is a golden oppor tunity for the hospitality industr y here , as Christmas and the 2022 World Cup coincide; people are going to turn out in record numbers and for UK venues this will be the first full trading festive 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 campaign ing 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

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

“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

this year there is huge excitement for the World Cup this winter

Great George Street in Westminster Each dish was ser ved with a spe cially selected drink: Asahi Fuller’s Honey Dew; Little Pomona Wading In Cider ; Geipel Bock; Bohem Amos; Thornbridge Jehanne and Adnams Broadside Beers from some of the Award’s sponsors Asahi UK, Carlsberg Marston’s Brewing Company, Greene King, Heineken, Krombacher, Shepherd Neame , St Austell Brewer y, VisitFlanders and SIB A were enjoyed before and after dinner

Award for Best Audio Beer Communicator, sponsored by Asahi UK

: Eoghan Walsh for A Histor y of Brussels Beer in 50 Objects Brussels Beer City

Award: Jane Peyton for ar tic les on Food Talk Show

co uk/podcasts/wish you were beer/

Award for Best Video Beer Communication, sponsored by St Austell Brewer y

Food for Thought as Omne Research Reveals

Consumers Still Hungry for New Eating Experiences

Omne Agency today unveils its Unchar tered Waters repor t, detailing the ongoing pressures facing food and hospitality opera tors and brand new consumer research and the oppor tunities to drive growth through consumer ’ s hunger for new experiences

Leading foodser vice agency Omne’s repor t finds that 79% of operators are ‘concerned’ or ‘ ver y concerned’ about the cost of living crisis Food inflation is up 18 8% YoY (up from 15% in August) and soaring energ y and labour costs combined with rising staff pay (+10% over the last twelve months) has added heat to the kitchen

In contrast to these pressures, Unchar tered Waters focuses on oppor tunity and the impor tance of the new

The repor t shows that 39% of consumers have not visited a new hospitality venue in the last year However there is still a clear hunger for ‘ new ’ compared to 2021 as 62% of consumers are now more likely to tr y a new dish when out 1

In the full repor t, Omne reveals five key actions that food and hospitality operators

#1 QUALITY IS KEY

DEMONSTRATE ETHICAL AND SUSTAINABLE THINKING

A LITTLE GOES A LONG WAY

is

in extra effor t 64% of consumers agree that being able to tr y new food items enhances their overall going out experience and 91% consumers describe having new or different food choices as “ more impor tant” to the overall eating experience compared to last year

#4 ENHANCING THE VALUE FOR EXPERIENCE

Experience amplifies the value of the products And Omne’s research shows that it is also a key driver of loyalty and repeat visits with 67% of business leaders ranking experience as second only to ser vice as the most influential driver of consumer visits in 2022 #5

ESTABLISHING INNOVATIVE COLLABORATION WITH SUPPLIERS

Supply chain issues and rising costs are increasing the pressure on venues Omne’s data shows that 53% of venues are considering working with fewer suppliers or rationalising their supply bases

When asked how suppliers could help food and drink operators, the answer was overwhelmingly through competitive pricing (74% of all respondents) with this figure rising 10% YoY The full repor t details the most decisive pillars of a Supplier Operator relationship and explores how operators can grow more lucrative relationships in the face of rising costs

Anna Massey, Strateg y Director at Omne , said “These are challenging times for food and hospitality business es But as this repor t shows, when the market changes, new oppor tunities for growth emerge And there is a clear opening for the businesses who focus on consumer ’ s growing desire for ‘ new ’ New menu options new experiences and a renewed approach to sustainability ”

To access the full insights contact Charli Garner Director of Hospitality Brands at charli garner@omne agency

Bristol People Are Still Planning to Party This Christmas

The challenging financial climate is not preventing people in Bristol from planning to par ty this Christmas, city hoteliers say

Bookings for festive events are up on last year although they have not returned to the pre pandemic levels of Christmas 2019

The Bristol Hoteliers Association (BHA) says that there are still dates avail able for par ty planners, thanks mainly to the football World Cup BHA Chair, Raphael Herzog, said:

We are pleased to see that, despite the cost of living crisis and concerns over energ y prices, people are still keen to enjoy themselves this winter

Because of the pandemic , many have not really been out for the last two Christmas seasons and, if anything, because of the current climate , they are even more determined to enjoy themselves this year

“We are pleased that festive par ty bookings for 2022 are higher than in 2021, even if they have not returned to the levels they were at in 2019

“Of course , we have the unusual situation of a winter football World Cup this year, and we have par ty oppor tunities during that time because planners have been reluctant to book events for dates when England are playing or when they may play depending on how they progress in the tournament

“There are a lot less corporate par ties, which seems to be more down to people run ning out of time to organise them than a reluctance to spend

“Overall, the Christmas par ty season for 2022 is encouraging, an improvement on last year, which is a move in the right direction

So many people have been affected by the impact of the lockdowns, energ y prices and the cost of living crisis, but if there is one time , more than any other, when people feel they do want to let their hair down and tr y to have some fun, it is Christmas, and we are seeing that in our bookings

“But there are still some dates available , especially around the World Cup, so it’s not too late to book a festive event at one of our wonderful venues

Taking Steps Towards A Sustainable Future For Hospitality Businesses

guide those working in the sector to net zero by 2040, it’s clear the topic of sustainability is only going to grow

Yet, while the appointment of a chief sustainability officer might not be possible , there are other steps hospitality businesses can take today to help foster a sustainable future One of the ways that pubs and bars off the mains gas grid can unlock significant reductions in their carbon emissions is through the transition to sustainable fuels UNDERSTANDING YOUR OPTIONS

Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste , residues and sustainably sourced materials

With busy pubs and bars requiring a fuel source that offers increased reliability and a controllable flame for cooking Futuria Liquid Gas can be utilised for a variety of uses, such as hot water, heating and cooking requirements In addition Calor’s range of storage options including underground tanks, which can be hidden out of sight, means there’s a solution for ever y business

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

Available in a 100% blend, bulk Futuria Liquid Gas 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

ing the amount of CO2 saved

THE FUTURE WITH CALOR

As par t of its commitment to offer its customers 100% sustainable energ y solutions by 2040, Calor is raising awareness about off grid energ y options and encouraging hospitality businesses to make the switch to bulk Futuria Liquid Gas helping to suppor t pubs and bars across the UK to deliver on their sustainability goals for today and

Nelson Hotels & Inns Change Up Energy Saving Strategies As Bills Continue To Rise

Nelson Hotels & Inns, an award winning collection of family run hotels, inns, and restaurants across Cheshire

Managing Director, Andrew Nelson, comments below on the rising trend of switching to flexible contracts as inflation continues to strike the hospitality industr y, as well as the decisions they’re having to make as the group sets to launch its fifth addition to the collection, The Manor, at Greasby on the Wirral this winter

WHAT STEPS ARE YOU TAKING TO MANAGE THESE RISING COSTS?

wholesale price Whilst these types of contracts do not guarantee a fixed annual price , should this rise over the current government rate , the national subsidies will then come into play This is a trend we are seeing more throughout the industr y and is working well for us currently, so we hope this will be beneficial for other businesses in the shor t term

DO YOU HAVE ANY FURTHER CONCERNS SURROUNDING THE RISE IN ENERGY COSTS?

The deepening energ y crisis is already creating troublesome situations for our industr y and the soaring rise in bills will unfor tunately be a hurdle that many businesses will not be able to overcome It’s a frustrating time and a shame to see yet another factor following the pandemic that’s causing the hospitality sector to struggle As we prepare to open our fifth venture within the midst of all this we are cer tainly having to be more mind ful about outgoing costs and design plans to factor the increase in bills

The rising cost of living also threatens to effect footfall in the for thcoming months, especially during what is usually a ver y busy Christmas period We’ve seen a really positive response to enquiries around Christmas at our venues so far, but this will most likely have a serious impact on a lot of businesses who rely on continued suppor t from the public

We immediately sought out prices

contracts with suppliers and find a solution that works in our favour Ahead of the announcement of the Energ y Bill Relief Scheme , some companies were refusing to offer an indicative price due to the ongoing situation Even when the governments suppor t package towards utilities was announced, it was unclear how much this would reduce the fixed price contracts, as sup pliers were reluctant to advise what propor tion of their pricing consisted of the wholesale cost Fur thermore there was no guarantee we wouldn’t be hit with the full extor tionate rates if the government aid was not con tinued after 6 months

However, we ultimately found that by switching strategies, from a fixed price fixed term contract to one that is flexible , we are currently able to achieve a better rate than we would by relying solely on the governments 6 month aid Rather than having a fixed price , our flexible rates are bought the next day ahead of the auction price of electricity On top of this, there’s the management fees and non commodity charges which are pass through

Our new flexible rate is currently lower than the government’s suppor t bracket of 21p per KWH on the

HOW HAS THE WIDER HOSPITALITY INDUSTRY REACTED TO THIS?

Alongside hotel professionals and industr y body leaders throughout Cheshire and the surrounding area, we are now making a conscious effor t to discuss how we can all collectively tr y to help each other in this situa tion But ultimately, it is long term government suppor t that will prevent fur ther business closures around the UK The aid that the government put in place throughout the COVID 19 pandemic was a huge help to our industr y, but the recently unveiled plans for a 6 month energ y cap for businesses are only limited and without fur ther long term suppor t, many operators will simply close permanently as their utility contracts become due for renewal

Recent announcements that business rates will continue to be discounted will help but what the industr y really needs to sur vive , recoup and flourish is a permanent cut to VAT We are seeing astonishing rates of clo sures within the industr y now and without a cut to VAT, this will only accelerate as the cost of living and recession continues to bite We hope to see fur ther plans revealed sooner rather than later

WT TC Announces Former Prime Minister Theresa

May as Keynote Speaker for its Global Summit

“During

Our

Elis UK Partners with Harts Group for Laundry & Washroom Requirements

tion

The company required a range of products such as chef and front of house uniforms, table linen, kitchen linen and washroom ser vices Garments needed to be smar t and professionally laundered, with a strong emphasis on quality and brand image It had historically experi enced a lack of consistency with ser vice levels from a range of suppliers creating complexity and additional administration pressures Elis worked closely with Har ts Group to understand its key require ments at a site level It completed site sur veys and meetings with the management team of each restaurant This helped to identify the number and type of garments required and the number of wearers, enabling Elis to work out a schedule that would fit the restaurants’ exacting require ments while offering a consistent level of ser vice As a result Elis was able to reduce the number of weekly collections and deliveries, increase the amount of stock in circulation, and combine all ser vices into one straightforward deliver y model This reduced the carbon footprint of the ser vices being delivered, and unlocked fur ther commercial benefits

t Group, said: “We chose Elis after reviewing several options and we re ver y pleased by the atten tion to detail shown in the transition of the ser vices Visiting ever y restaurant and getting a full understanding of the needs and challenges of each has meant that the ser vice Elis has designed fits our requirements, reduces the number of deliveries and collections and offers true value for money As a result, I now spend little time of dealing with complaints in regards to laundr y and washroom ser vices, and we ’ re delighted to have selected Elis as our laundr y and washroom par tner ”

Harr y Bown, Director of Operations at Har t Group, said: Having worked with some well known laundr y suppliers in London for many years, it’s been refreshing to work with a supplier of Elis’ professionalism and quality It was impor tant that we streamlined our invoices and supply chain to remove complexity Laundr y and washroom ser vices have his torically taken time to manage However, Elis has delivered on its com mitments and caused no disruption to our operations during the transition ”

Textile and laundr y ser vices provider Elis UK (https://uk elis com) has par tnered with Har ts Group to deliver on laundr y and washroom requirements for all its London restaurants These include the modern Spanish Barrafina and Parrillian restaurant groups, the Mexican El Pastor chain and the historic Soho Quo Vadis restaurant and private members’ club

Following the site visits, Elis gained a strong understanding of the oper ational and logistical requirements for the group and was awarded the contract The ser vice cycle commenced as par t of a two phase roll out to suppor t the Group during the withdrawal of the incumbent suppliers Har t Group was impressed with the thorough preparation and atten

to detail that Elis has shown The ser vice has proven to be reliable and straightforward allowing the restaurant teams to focus on their core business operations rather than worr ying about the availability of laundr y

Aurelija Sovaite , Operations Manager of Har

, has recently revealed it will potentially see an overall annual increase of 135% in energ y costs The group is behind well known venues such as the Grosvenor Pulford Hotel & Spa in between Chester and Wrexham The Pheasant Inn at Burwardsley, The Fishpool Inn at Delamere and The Bear's Paw in Warmingham

The World Travel & Tourism Council (WTTC) unveils Theresa May as a keynote speaker at its upcoming Global Summit in Saudi Arabia, alongside former UN Secretar y General Ban Ki Moon, taking place between 28 November and 1 December

Theresa May ser ved as Prime Minister from 2016 to 2019 and the second longest ser ving post war Home Secretar y, ser ving for six years from 2010 to 2016

May is the UK’s second woman Prime Minister after Margaret Thatcher and is the first to hold two of the Great Offices of State Last year, May was appointed Chair of the Aldersgate Group, an alliance that drives action for a sustainable economy

Taking place in Riyadh, Saudi Arabia from 28 November to 1 December the global tourism body’s highly anticipated 22nd Global Summit is the most influential Travel & Tourism event in the calendar During the Global Summit industr y leaders from a sector wor th over 10% of global GDP (before the pan

demic) will meet government officials from across the globe in the Saudi capital to continue aligning effor ts to suppor t the Travel & Tourism sector’s recover y and address the challenges ahead, to ensure a safer, more resilient, inclusive and sustainable sector

Julia Simpson, WTTC President & CEO, said: “Theresa May has a long standing interest in the environment and as Prime Minister, she launched the ‘25 Year Environmental Plan’ to tackle issues such as plas tic waste In 2019 she formally committed the UK to achieving ‘net zero ’ emissions by 2050, making Britain the first major economy to do so

the pandemic , Theresa May was concerned about the uncoor dinated global response , and she showed great political leadership call ing for international cooperation based on evidence

event will bring together many of the world s most powerful leaders in our sector to discuss and secure its long term future , which is critical to economies and jobs around the world ”

Work-Related Stress Hits British and European Workers

Europe is in the midst of a work life balance recalibration with 93% of workers admitting they have tried to improve their work life balance

This follows alarming news that 49% of Brits have suffered from work related stress 35% of Brits have taken time of work due to stress 16% have been signed off work due to stress and 31% have gotten ill due to work related stress

“This can’t continue ” says Chris Timbs Vice President Marketing for Novotel in Nor thern Europe “The increased level of work related stress in the UK and across Europe is unhealthy Ever yone should be able to take a moment to unwind and recalibrate Mindfulness at work is proven to positively influence performance , satisfaction and work engagement That’s why we work with Calm to help our guests bring mindfulness into their work day ”

The Novotel study revealed 11 15 a m is the most productive time of day in the UK In an average week Brits consider themselves to be pro ductive for just 5 hours and 11 minutes out of a working day which

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is usually around 7 hours and 40 minutes long The longest working day in the UK is in East Midlands where workers work an average of 8 hours and 8 minutes

On average Europeans work 4 hours and 20 minutes of over time a week on top of contracted working hours which is mostly spent on emails and generally ‘catching up ’ In the UK, the average over time is 3 hours and 55 minutes, however, the Nor th East and Yorkshire areas do

more over time than any other region of Britain, 4 hours and 47 minutes and 4 hours and 50 minutes respectively Brits tend to wind down from work in the evening at 18 38 p m

Europe is divided on the most productive work set up home or office According to the research, 42% find their place of work, for instance the office the most productive working space Interestingly just 33% of Brits agree that the office is the most productive 21% of Europeans find home working the most productive option (27% in the UK) and 25% of Brits and Europeans find a hybrid solution of par t home par t office is the most productive solution

Poland has the healthiest work life balance of those polled in Europe revealing a 50 50% split whilst workers in other countries indicated an

imbalance favouring work

According to the study which polled 6 000 Europeans across five coun tries, Londoners have the longest commute , at 43 minutes, closely fol lowed by workers in Hamburg who commute for an average of 40 minutes

Working on the commute is seen as a positive productivity technique by those who do it 54% feel more organised about the day ahead, 47% are less stressed during their actual working hours and 44% say it helps them avoid working over time

“Sometimes life changing habits can be as simple as listening to a medi tation on your lunchbreak or commute home , ” suggested Emlyn Brown, VP Well Being at Accor “Designed for busy executives, Novotel and Calm’s exclusive new meditations follow different themes to reduce stress, improve relationships and boost productivity Time is our greatest asset, it is life’s ultimate luxur y which there isn’t enough of As work pressure mounts it is increasingly vital to focus on our mental health and make time for ourselves to rebalance our busy lives ”

Novotel, a favourite choice for meetings and business travel, has par t nered with Calm the #1 App for Sleep and Meditation to help meeting goers, business travellers and work from anywhere locals take time for mindfulness

Novotel’s exclusive Calm mini App featuring meditations sleep music and Sleep StoriesTM, is now available to all Novotel guests and the exclusive collection of six meditations are available for meeting delegates in hotels across Europe

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

9 in 10 Brits Are Concerned About Christmas Costs

identified

The latest research from product intelligence

Vypr

concern over costs in the year ’ s run up to Christmas In a nationally representative study around 9 in 10 people are concerned about Christmas costs, with 56% saying they are ver y concerned and 33% feeling moderately concerned

Vypr asked a sample of its 65,000 strong community how they planned to spend over the festive period in terms of shopping, eating out and over all celebrations With inflation in the UK rising beyond expectations (10 1% according to ONS), 53% of respondents plan to spend less overall this festive season 35% plan to spend less on their Christmas shopping

With concern over rising costs, consumers are looking at all aspects of their spending to make cutbacks with less eating out and drinking than in previous years For example , 45% of respondents are cutting back on fes tive meals, while 42% anticipate reducing their spending on gifts

Commenting on the research, Ben Davies, Consumer Intelligence Exper t

and Founder at Vypr, said:

“We’re in the midst of a 2nd ‘ once in a generation’ crisis in the space of 3 years, and it’s clear that consumers are feeling worn down, whilst being highly anxious about household budgets as we approach Christmas

“The only prediction we can make is that this Christmas will be ver y dif ferent & subdued to pre pandemic festive periods in terms of allocation of in home and out of home household spending The discounters are likely to win big in food & drink, whilst e commerce players offering strong value propositions will be the ones that win in non food

Vypr has produced a free guide based on the research, which details the impacts across each demographic Please find the eBook here https://vyprclients com/christmas shopping behaviours a trend analysis site/ [Gated]

To understand shifts in consumer behaviour and purchasing intent weekly, Vypr’s consumer spending tracker can be accessed here

platform

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consumer

Kitchen Automation to Serve Up Greater Food Quality in Tougher Times

Many factors go into con sumers ’ decisions to choose a brand to dine with, but, unsur prisingly, the taste of the food comes top of the list

Remembering the taste of the food from a great restaurant brand means customers crave that food and return to that restaurant brand time and time again Therefore , it is vital that it tastes the same each and ever y time they return One bad meal means a restaurant brand can lose that customer for good

Each foodser vice operator from Quick Ser vice Restaurants (QSRs) and fast casual (FSR’s) restaurants to cafes and pubs has teams spend ing months sometimes years sourcing the highest quality ingredients at a good price testing and perfecting recipes and training their teams on the optimum way to prepare and cook their food so that it can be ser ved to customers perfectly ever y time

However, times are tough, especially in the hospitality industr y Inflation is at its highest in over 40 years, and there is a huge labour shor tage cri sis With costs climbing and staff shor tages, ever y par t of a foodser vice business is being scrutinised This includes enhancing in store operations, labour saving initiatives and menu management Decisions on ingredients, product makeup, product sizes, and menu sizes are all under considera

tion by brands, franchisees, and their food development teams

By Amelia Jonas , Karakuri’s Director of Product (www.karakuri.com)

Whatever the decisions made , what is understood by ever yone is that the quality and taste of the food must remain high and the experience must be consistent After all, it's those reasons a customer chose to pur chase that food from that brand These reasons are also the driving force for rising interest in kitchen automation Automating some or all of the cooking procedures in a commercial kitchen can have huge benefits, standardising quality control and eliminating the possibility of human error, ensuring the food a customer buys is the same , ever y time!

BUSY KITCHENS CAN SEE STANDARDS SLIP.

When team members are 100% focussed on getting meals prepared and to the customer in a timely manner, quality standards are significant ly reduced For example , if chips are taken out of the fr yer 30 seconds too early, they will be less crispy, or if a pizza that was supposed to have 10 perfect lines of drizzle on the top has eight messy ones instead, the customer will notice Sometimes there is just too much to juggle at once and communication becomes unclear This can easily lead to overcooking and food being thrown away Slip ups like this might seem small but the knock on effect on taste consistency and wastage can be significant

Automation enabled by intelligent kitchen robotics can help solve this problem By automating just one cooking procedure (like fr ying), kitchen staff can spend more time on other areas in the kitchen, improv ing the attention to detail on the food, or improving the customer expe rience

AUTOMATION ENHANCES TRACEABILITY

Traceability is a significant benefit of automating a cooking procedure The machine will be able to tell you details including por tion sizes, cook times, wastage amounts, and temperatures Ever y single food product will be traceable This enables restaurants to keep track of food in the supply chain which suppor ts the accurate withdrawal or recall of unsafe food if required The more information establishments keep, the quicker and easier it is for them to identify the affected food, mitigate risks to cus tomers, and save time and money

AUTOMATION REDUCES WASTE

Rising food costs mean that kitchen teams need to account for each ingredient In addition to cooking food to order, intelligent kitchen sys tems can connect directly to the customer order systems ensuring that only food items ordered by customers are cooked Plus, AI powered solutions can predict how much food really needs to be prepared when it gets busy ver y clever stuff!

AUTOMATION INCREASES SAFETY

Kitchen automation also improves workplace safety Intelligent robotics systems can reduce the risk of accidents, as well as help avoid and pre vent work injuries resulting in a safer workplace for ever yone It’s scar y that 54% of burns victims got them while using a fr yer By making the workplace safer, uptime and productivity will also increase

Smar t kitchen technolog y is the future of food ser vice Now more than ever, in the face of an economic recession, hospitality is relying on repeat business Delivering high quality meals with ever y order, ever y day, is imperative and new innovations emerging from the market will help ser ve up great meals

CAMRA Podcast Returns to the Airwaves for Christmas

The popular C AMRA podcast Pubs Pints People is set to return to the airwaves just in time for Christmas featuring a highly anticipated episode featuring beer and food pairings, perfect for the festive season

The first episode of season six will air on Wednesday 7 December and the show will once again return to its monthly schedule as it goes ‘ on tour’ around the countr y shining a spotlight on local C AMRA branch activity

The full schedule includes:

7 December tis the season for food & drink highlights some exceptional beer and cider pairings with your Christmas dinner, cheese board and desser t tray Hosted in Bedford, it will also shine a spotlight on the popular new local brewpub BrewPoint by Wells & Co

11 Januar y New beer resolutions will feature Adrian Chiles’ new book ‘The Good Drinker how I learned to love drinking less’ and the ‘Beer Diet: How to Drink Beer and NOT Gain Weight’ by Gar y Greenberg It will also examine the Government’s approach to beer and pubs last year and what the Campaign wants to see in 2023

8 Februar y – More than a pub will cover the varied roles of the Great British Pubs in suppor ting their communities and as sites of his tor y and heritage It will be hosted in Bur ton to tie into C AMRA’s Great British Beer Festival Winter which will be held locally by the branch

8 March Musically brewed beers will examine the impact and inspi ration of music on the nation’s pubs and brewers and shine a spotlight on the local Stockpor t branch Mild Magic passpor t

5 April Women in the Brewhouse highlights the historic role of women in brewing and feature some fantastic all female collaboratives taking place across the countr y Hosted in Sheffield, it will also feature C AMRA’s Members’ Weekend, AGM & Conference

3 May Wild brewing & foraging will explore some of the more fas cinating aspects of brewing including the botany of beer, wild brewing

and hop farming It will be hosted by C AMRA’s Swansea branch to high light some of the unique campaigning issues in Wales

7 June The future of cask beer will feature an exciting new cam paign to modernise cask beer called ‘Drink Cask Fresh’ as well as a new book from Des de Moor on the nation’s favourite drink It will be host ed in Nor thern Ireland, highlighting local issues such as the surrender principle , and the impact that has on local campaigning

The new season will also host a range of new features, including regu lar beer & food pairing recipes from food and drinks writer Christian Gott and highlights of what C AMRA means to volunteers

Podcast producer Katie Wiles said: “The Pubs Pints People podcast is a fantastic way to help share our love and passion for all things beer, cider, pubs and clubs with our members and the wider beer community We have a fantastic line up of topics and inter views for our next season and encourage both regulars and new listeners to tune in to the show next month There is also plenty of episodes currently available from season one to five to whet your appetite until our season 6 launch date!” Pubs Pints People is available to download on Apple Podcast

With

In

of the UK’s current cost of living crisis, it also aims to provide an additional extra affordable travel option as well as an oppor tunity to get more people cycling

Georgia Corr, Public Policy Manager for Lime UK said: “At Lime , we know how impor tant is it for those working late shifts to have multiple options to travel home after work par ticularly as it begins to get darker earlier at this time of year, and we believe it is impor tant to help where we can Our par tnership with Fuller’s will ensure that workers at all Fuller’s pubs and hotels in central London have access to an extra affordable and sustainable alternative travel option to get home safely at night or to quickly connect them with other public transpor t options We are always looking for ways to make sustainable travel more accessible , and offer ing our ser vices at a reduced rate to workers helps to ease their travel to and from work ”

Lime’s

Dawn Browne People & Talent Director at Fuller’s said: “It’s our people that make the difference and this par tnership with Lime is just another way for us to help make it safer for our team members to get home It s a great fit for us it helps our teams financially too and we know that a number of our team mem bers are already using bikes for hire as a method of commuting I know this is going to be ver y popular ”

Lime and Fullers’ par tnership was made possible following an introduction by the Women’s Night Safety Char ter a char ter designed to make London a city where all women feel confident and welcome at night of which both companies are signatories

It forms par t of Lime’s commitment to improve women ’ s safety, and get more women cycling in London With women making up just 39% of cyclists in the capi tal Lime hopes the par tnership will help encourage more women to not only cycle but feel safer on the streets

Amy Lamé London’s Night Czar said: “All women and girls should feel safe travelling working or going out at night in our city, and we all have a par t to play to ensure that is the case We created the Women’s Night Safety Char ter to bring organisations together to prioritise women ’ s safety at night, and I’m delighted that this par tnership will provide another travel option for hospitality workers when they finish working late at night

discount will be available across all e scooters and e bikes for 2,000 of Fuller’s hospitality staff, which includes managers, bar tenders, waiters/waitresses, working at any of its London pubs in Lime's ser vice zone

1 in 4 Small Businesses Plan to Close, Downsize, or Restructure if Energy Bills Relief Ends in April Next Year

Small firms’ sur vival during the ongoing energ y price crisis will depend on continued government suppor t through Energ y Bill Relief Scheme (EBRS) beyond March 2023, according to a new FSB energ y sur vey

The sur vey, which measured the impact of the energ y price crisis on small businesses, shows small firms await with both hope and anxiety for clarity on whether they will still be eligible for suppor t amid the on going government review of the six month scheme which is due to end on April 1 2023

The findings have been submitted to the Depar tment for Business Energ y & Industrial Strateg y (BEIS)

A quar ter of small firms (24%) plan to close downsize or radically change their business model if the government reduces energ y sup por t post March next year

This rises to 42% of firms in the accommodation and food sector, followed by the wholesale and retail (34%), and manufacturing sectors (29%)

More than four in ten small firms (44%) are considering raising prices to cope with soaring bills when the current EBRS is due to end, and a third (30%) expect to cancel or scale down planned investments

One in five (18%) have told us they would need to keep prices the same , even though their energ y bills are increasing, because customers simply cannot afford fur ther increases

A majority of 63% say energ y costs have increased this year compared to last year Some 44% repor t a dou ble , triple or even higher increase in their energ y bills, and nearly one in five (19%) say their bills had tripled or higher

In response to the eye watering bills, nearly half of small firms (46%) have already raised prices although it has been impossible for them to pass on full costs to consumers tightening their belts amid the cost of living rises

Chris is a

of a number of successful companies across a range of industries including proper ty, finance , vehicle management, and enter tainment A lifetime’s interest in hospitality has included opening and selling a 300 cover bar and restaurant in the Algar ve

• Continue suppor t under the current EBRS to avoid a cliff edge on April 1, 2023;

• Consider the size , not just sector or geography, of firms when determining which businesses are vulnerable , and therefore entitled for fur ther suppor t;

Maximise planning cer tainty over the long term so that small busi nesses can plan ahead; and

Help small businesses to invest in energ y efficiency, through incen tives like voucher schemes

FSB National Chair Mar tin McTague said:

“Our research indicates that small firms are being held back from investment and are at the brink of collapse because of sky rocketing energ y costs It’d be a real shame and great loss to our economy if those who managed to get through the pandemic and this tough win ter with government suppor t end up closing their businesses because relief ends too sharply in April “Latest OECD forecasts suggest the UK economy will suffer the biggest hit from energ y crisis among G7 nations But the tides can be turned if the government extends the period of energ y suppor t to struggling small businesses after the EBRS ends in April next year

“It’s impor tant that the government provide cer tainty to small firms for the long term as they can’t plan on a six month horizon

“Think of the engineering business in Hampshire which 40 local families are dependent on and the inde pendent launderette that has been ser ving the community for years To allow well run businesses to go under would be a false economy as we enter a recession

“Business size must be taken into account as a relevant factor in the government review of the EBRS, given the stark impact on small firms which have typically lower margins and are least able to deal with the rising costs It can t be a purely sector based decision, otherwise it ll lead to deadweight and unfairness

In light of the findings, FSB suggests the government should

Chef, author and television and radio presenter Barr y Vera, together with entrepreneurs Christopher Webb and Joe Scarborough, have taken on the lease of Star Pubs & Bars’ The Green Man in Grantchester and are under taking a joint £500,000 refurbishment of the pub Closed for three years, it will reopen mid Januar y as a village local and destination food pub

Joe s for te lies in operations He has worked alongside Barr y in the development of key hotel food & beverage brands & opera tions globally, which has included overseeing the ME and Radio Rooftop Bars openings with supply He also has 13 years of expe rience supplying gourmet products such as Kobe , wag yu, and USDA beef to five star hotels and restaurants internationally

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

It’s Beginning To Taste A Lot Like Christmas- We Can Smell It In The Air

Fancy

Christmas? Our products are suitable for vegans We are also kosher cer tified and this year we are proud to say that we are a ‘Made in Devon’ Trading standards Approved company Cheers to Olly and cheers to you All Look forward to catching up in 2023!

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification

Padua’s Vinicola Tombacco has been awarded Equalitas Cer tification, a globally recog nised sustainability standard set for the wine sector which guarantees the winer y ’ s com mitment to sustainability

Tombacco who’s wines are available in the UK through Lanchester Wines, has announced the achievement following a series of both ongoing and new projects to address key sustainability issues The third generation family business, which recently celebrated its centenar y year, has implement ed various practices across its wineries to minimise its impact on the environment

Solar panels are installed on Tombacco’s buildings, which optimises the cost of electricity covering 10% of the company ’ s energ y needs and is the first step towards complete energ y autonomy An innovative Israeli type drip irrigation system has been installed, that delivers just enough water and nutrients to the vines while minimising wastage And Valoritalia the Italian cer tification body, has rewarded 47 Anno Domini's effor ts with organic cer tification which in itself is a guarantee of attention and care to the high est standards

Fur thermore , Tombacco has introduced an employee welfare programme which, in the long term, will see them as recipients of annual awards for their good work and team building activities Brothers Cristian and Andrea Tombacco are joint

said: "Improvement is a path taken one step at a time , and each step must fol low a precise direction made up of shor t term objectives that lead to more ambitious and prestigious long term suc cesses Ever y year we'll pre pare a Sustainability Repor t setting out the improvement policies that we intend to put into practice measuring the overall situation An inde pendent body performs an audit to cer tify progress: this guarantees greater transparency but also encour ages businesses to show constant commitment and efficiency ”

"We know the path we have decided to take is a dif ficult one , but we do it with the awareness that this is the right one in order to stay faithful to our principles and guarantee future generations a thriving business like the one we are experiencing today,” concludes Cristian

The Equalitas standard focuses on the social envi ronmental and economic pillars of sustainability It’s a voluntar y cer tification procedure regarding wine sus tainability with the aim of bringing together companies in the wine sector to promote one , shared approach to sustainability For more information please visit www equalitas it/en

For more information on Tombacco’s commitment to sustainability please visit www rinomatatombacco it

Mozar t Chocolate Liqueur is the world renowned Austrian chocolate liqueur that combines two favorites from the world of indulgence: chocolate & spirits Exclusively natu ral ingredients, a sugar beet distillate and the exquisite craftsmanship of the master distiller & chocolatier, from the Mozar t Distiller y in Salzburg combine unique quality ingredients and flavors in a Chocolate Symphony that proudly boasts the made in Austria quality seal

Mozar t is the number one chocolate liqueur in the on trade (CGA, P6 2022) and it s clear to see why Featuring classic flavours such as cream, white and dark (Vegan) as well as trending flavours

t of the D&D group), The Whiskey Exchange and Amazon, plus many more Mozar t Chocolate Liqueur can be enjoyed in many different ways in its pure and natural state , slightly chilled on ice , over ice cream, in a hot drink or as a ‘choctail’ The

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

owners of Vinicola Tombacco Cristian

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 137

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

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

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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

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

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,