CLH Digital - Issue #138

boost of at least 15 million pints expected to be sold, delivering an extra £22 million at least, although some estimates are con siderably more than that A wonderful boost as we lead up to Christmas and New Year

I am rather confident of England winning a victor y par ticularly since my old Liverpool favourite Sadio Mane , who now plays at by Bayern Munich, is out injured I think had he been playing it would have been a ver y tough game indeed!

Aside from loyalty to the team, of course , England’s progression in the World Cup means more pints and meals sold in the countr y s pubs, bars and restaurants

And if we get past Senegal, (and I am quietly confident), then we meet the winners of France versus Poland Should it be France I expect the 15 million pints expected to be sold on Sunday to double!

“TRAIN STRIKES AND TURKEY SHORTAGES”

Given what has gone on the past two years with the pandemic and the utterly ludi crous lockdowns, restrictions, and the preposterous nonsense that went with it, we have now been hit with huge energ y price increases, rising inflation, interest rates, the staffing crisis and now, when you think it “couldn’t possibly get any worse ” , we have rail strikes and avian flu looming

Already UKHospitality has predicted that the fresh wave of rail strikes set to hit the countr y this will cost the sector £1 5 billion on strike days similar to the level of dis ruption caused by the Omicron Covid 19 variant last year

That alone is absolutely devastating to the sector, but a shor tage of turkeys at Christmas? Well, to me that doesn’t bear thinking about!

We have repor ted over the years the growing trends surrounding Christmas vegetari an, vegan, “flexitarian” in fact pre pandemic we did produce a repor t by food ser vice wholesaler Bidfood which revealed that Christmas will at some stage morph into an

inclusive community event as we seek to deepen the social ties with those around us

Festive feasting will be a collaborative affair, with customers contributing to shared “out of home meals by bringing along a few locally grown ingredients and produce for chefs to use , much of which is likely to have been grown in community hubs and co oper ative spaces or foraged for

Fur thermore , rather than homogenous Christmas roasts, dishes and flavours will be inspired by the seasons and global food trends, as we become more connected as one world

I think that is some way off yet, so I hope the predicted shor tages of turkey this month are over exaggerated!

Another reason to cheer is a stor y which appears on page 5 which reveals that drink sales are up year on year for the ninth week in a row

These are figures pre World Cup, so over the next few weeks they can only get better, of course , which I ver y much hope will leave operators in a stronger position to face what can generally be a flat Januar y

That said, we are working on some features here at CLH NEWS which we hope will help increase footfall post Christmas and New Year Par ticularly when it comes to no and low alcohol drinks

Pre pandemic the sales of no and low alcohol drinks had increased year on year for 6 years and as you will see in a stor y on page 16 4 in 5 bars are planning to increase their range of low and no alcohol drinks in 2023 to cater for what is one of the sectors fastest growing trends

Once again I would ask the favour, we want more Twitter followers!!! So please do follow us on Twitter, 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

Pubs Set for “Super Sunday ” 15 Million Pint World Cup Bonanza

(CONTINUED FROM FRONT COVER)

Mid week games have delivered more than expected in some cases, says the BBPA with England’s first group game against Iran packing out pubs on a usually quiet day, with a 62% uplift in beer sales according to data consultancy CGA Insight the equivalent of 3 million more pints wor th almost £12million

HOPING FOR A WIN

Now, as England head into their first knockout game of the tourna ment this Sunday, pubs across the countr y will be holding their breath and hoping for a win to help celebrations continue over the coming weeks

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“Pubs were hoping for a boost to business during this World Cup and so far, the beer has been flowing and fans have been showing up to cheer on England The tournament has been filling up pubs on days that otherwise might be quieter, and we ’ re hop

ing that trend continues in the next couple of weeks

It s been a tough year for our industr y, and we know people are feel ing the pinch but we ’ re really hoping fans continue to turn out to sup por t two great British institutions by toasting to the Three Lions at their local pub We’ll be keeping ever ything crossed this Sunday because when England do well so do our pubs!”

FOOTBALL "BY FAR THE MOST POPULAR"

Overall football is by far the most popular spor t among the UK public , with more than two thirds (69%) of spor ts consumers watching it in pubs and bars this year

In 2022, a third (33%) of consumers are watching spor ts in the On Premise , according to new insights from CGA by NielsenIQ A similar propor tion (32%) plan on doing so at least once a week, and one in seven (14%) consumers will visit to watch the major crowd pulling events such as the World Cup and champions league

CGA’s research in to the 2021 Euros reveal that average daily sales rose by 64% at venues where the tournament was shown showing the overwhelming impact of the spor t on sales CGA also recorded a 5% drop in revenues at venues which were not showing the games

MASSIVE OPPORTUNITY

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 market turbulence , and to finish the year on a high 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 exe cution 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 over

KNOCK OUT STAGE SALES BOOST

Generally, the World Cup is expected to boost retail and hospitality sales are by £368 3m during the first knock out stage of the World Cup, kicking off tomorrow 3 December following England progressing from the group stage

The World Cup 2022 Spending Repor t by VoucherCodes co uk pre dicts that 12 million consumers around the UK will tune into the tour nament during the knockout stages from homes, pubs, bars and restaurants

VoucherCodes co uk forecast that hospitality venues will receive a £95m boost during the four day period of the Round of 16 as 3 2 million consumers visit their local hospitality venue It s anticipated that pubs, bars and restaurants will pour 7 1 million pints a drop of 24 million pints sold during the group stage

Recession Threat Drives Negative Sentiment, Despite Some Recovery

The

There

Lumina Intelligence’s Wholesale Market repor t showcases that the majority of business leaders across the grocer y retail (54%) and eating out market (58%) are expecting trading conditions to deteriorate to July 2023, with many wholesale customers seeking out suppor t from businesses and government as consumer discretionar y spend will be hard fought for across the next 6 months

squeeze on household budgets has been highlighted by business leaders as the most impor tant long term consumer trend impacting eating out and grocer y this year Consumer confidence plunged to a new low of 49 in September 2022, boosted by +2 points in October following the announcement of an energ y price cap Weaker confidence is likely to see consumers reducing discretionar y spend on commodities including food and drink out of home , prompt ing operators across the market to implement initiatives to aid in the cost of living crisis, such as Brakes’ Simply Steak range , aimed at help ing foodser vice operators retain beef across menus Adding to these initiatives, Cold Chain Federation has

launched a guide to suppor t its members in reducing energ y, to lower costs and meet Government targets The definitive guide offers operators details on temperature controlled facilities, including to create an energ y strateg y and what investments can reduce usage

Despite the hit on overall confidence , there are indicatives of recover y and as of today two thirds of foodser vice have not postponed business planning and investment Sector players Brakes and Bidfood are set to see growth of over +20% in 2022, contributing to overall combined turnover growth of +9 7% among the leading nine wholesalers

is optimism among sur veyed professionals in the gro cer y market too, with belief that there will be oppor tunities for convenience stores going forward, because of the current economic outlook “An improving outlook due to challenges surrounding covid easing” were cited in one in four positive responses

Rising Insolvencies Are a Major Cause For Concern for the Hospitality Sector

The UK hospitality sector is going through tough times High inflation and the cost of living crisis have forced people to cut down on discretionar y spending, and the ris ing input costs have eaten into the profit margins of businesses Due to this, businesses are forced to either reduce their margins or risk even lower sales Additionally, the staff shor tages, especially after Brexit, have piled fur ther miser y on the sector

A repor t from IGD s Eating In Vs Eating Out has also forecasted that as many as 90% of consumers will tr y to save money when eating out next year in the wake of the falling discretionar y income In fact, many restaurants fear that they won't be able to sustain themselves if they don t get suppor t from the government Many have said they'll be cutting their trading hours to save on energ y costs

As per research conducted last month, restaurant company insolvencies increased by more than half over the past year, indicating how tough things are for restaurants

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

at present The analysis, conducted by advisor y firm Mazars, showed that from 2020 21 to 2021 22, the total number of restaurant insolvencies jumped from 984 to 1,567, witnessing a 59% rise

In the quar ter to November, it added that the number of restaurants going bust jumped from 395 to 453

The repor t claimed that besides the soaring energ y and food prices restaurants had been hit by a labour shor tage , specifically for skilled roles like chefs

The government has extended a suppor t scheme for energ y bills to businesses, sig nificantly reducing their energ y bills However, the scheme will be in effect till April next year, and there's no clarity on the suppor t that restaurants will get after that Restaurant owners have been calling for more suppor t Some have also claimed that despite the suppor t scheme some energ y suppliers are charging more than they should for fixed rate deals

Hotel Occupancy in London Rises, Overtaking the Rest of the UK for the First Time Since 2020

Occupancy rates of London hotels increased again in October suggesting weak consumer confidence hasn’t yet hit the sector in the UK’s capital, according to the RSM Hotels Tracker

The data, compiled and produced by Hotstats and analysed by RSM UK shows that occupancy rates in London were up from 73 9% in September to 76 3% in October over taking the rest of the UK for the first time since the star t of the pandemic Occupancy rates of UK hotels dipped slightly from 75 4% in September to 74 5% in October Hoteliers are yet to reach pre pandemic occupancy levels of 84 5% (London) and 81% (UK) in October 2019

Whilst average daily rates (ADR) of occupied rooms in London fell from £247 04 in September to £236 38 in October and were also down from £155 54 (September) to £148 86 (October) for UK hotels, this drop off is typically expected at this time of year and follows pre pandemic trends ADR is well above pre pandemic rates of £188 54 in London and £123 59 in the UK during October 2019

Revenue per available room of London hotels also had a small drop from £182 44 in September to £180 24 in October and fell from £117 24 (September) to £110 9 (October) in the UK market

Gross operating profits remained fairly steady for both London (46 8% in September compared to 46 8% in October) and UK hotels (41% in September compared to 39 1% in October)

The World Travel & Tourism Council (WTTC) has today unveiled groundbreaking new data detailing the climate footprint of the global Travel & Tourism sector

The findings were launched today at the global tourism body’s 22nd Global Summit in Riyadh by the World Travel & Tourism Council and the Saudi based Sustainable Global Tourism Center

In a world first, this comprehensive research covers 185 countries across all regions and will be updated each year with the latest figures

During her opening speech Julia Simpson, President & CEO of WTTC announced the findings of the Environmental & Social Research (ESR) In one of the largest research projects of its kind ever under tak en, WTTC can for the first time ever, accurately repor t and track the impact industries within the sector have on the environment

Previous estimates have suggested that the global Travel & Tourism sector was responsible for up to 11% of all emissions However, WTTC’s pioneering research shows that in 2019 the sector’s greenhouse gas emissions totalled just 8 1% globally

The divergence of the sector’s economic growth from its climate footprint between 2010 and 2019 is evi dence that Travel & Tourism’s economic growth is decoupling from its greenhouse gas emissions

These emissions have been falling consistently since 2010 as the result of technological developments, as well as the introduction of a number of energ y efficiency measures across industries within the sector Between 2010 and 2019 our sector’s GDP has grown on average 4 3% annually whilst its environmental footprint has only increased by 2 4%

The broader Environmental & Social Research (ESR) will include measures of the sector’s impact against a range of indicators, including pollutants, energ y sources, water use , as well as social data, including age , wage and gender profiles of Travel & Tourism related employment

Chris Tate head of hotels and accommodation at RSM UK said:

‘London hoteliers will be pleased that they aren’t yet seeing the downturn in occupancy that we would expect at this time of year As a whole , the hotel industr y is managing to hold up relatively well and hoteliers aren’t having to dip into the reser ves that were accumulated during the summer This is likely to be helped by existing demand which means they can pass on inflationar y price increases for now

‘Although the near record low consumer confidence has been fil tering through to other sectors such as retail and restaurants, it doesn’t appear to be hitting the hotel sector so far, but it may just be a matter of time

‘Many UK hotels are currently being shielded from the well publi cised surge in energ y costs, many of whom are likely to still be benefitting from fixed price energ y tariffs But once these come to an end in the coming months and demand slips away it may be a different stor y for the sector

‘Hoteliers will be feeling par ticularly ner vous about the upcoming industrial strike action which is sched uled to take place

the all impor tant Christmas period In what was hoped to be a booming end to the year

be derailed, making for an even more

y

Governments around the world now have a tool to inform their decision making and accelerate environmental change more accurate ly

Julia Simpson, WTTC President & CEO, said: “Until now we did not have a sector wide way to accurately measure our climate footprint This data will give governments the detailed information they need to make progress against the Paris Agreement and the UN Sustainable Development Goals

“Travel & Tourism is making huge strides to decarbonise , but Governments must set the framework We need a steely focus on increasing the production of Sustainable Aviation fuels with Government incentives The technolog y exists We also need greater use of renewable energ y in our national grids so when we turn on a light in a hotel room, it is using a sustainable energ y source

“8 1% is the stake in the ground The key is to become more efficient and decoupling the rate at which we grow from the amount of energ y we consume From today, ever y decision, ever y change , will lead to a better and brighter future for all ”

Saudi Arabia Minister of Tourism, HE Ahmed Al Khateeb added: “We are proud to be a par tner to the WTTC in this impor tant research that will monitor impact for the future

Saudi Arabia recognizes that travellers and investors want policies that promote sustainability in the industr y and we have embarked on a journey that will make the Kingdom a pioneer in sustainable tourism

“Under the Saudi Green Initiative , we launched more than 60 initiatives in the past year to do just that The first wave of initiatives represent more than $186 billion of investment in the green economy ”

during

with Christmas par ties and overnight stays, this could all

painful Januar y next year, which already tends to be a bleak month for the industr

WTTC will continue to announce new data on how the sector fares against these indicators throughout 2023

Drinks Sales Up Year-on-Year for Ninth Week in a Row

Following the pattern

in October sales are still significantly below last year s levels

Six of the week s seven days were in year on year growth, peaking at 9% on Sunday (13 November) though trading dipped 2% on Saturday (19 November), in a lull ahead of the first games for England and Wales in the football World Cup

to suffer against the tough comparatives of late 2021

“Nine weeks of year on year growth give On Premise operators and suppliers a great springboard into festive and World Cup trading ” says Jonathan Jones, CGA’s managing director, UK and Ireland “While infla tion is impacting growth and profit margins are under strain, these fig ures show that consumers remain ver y keen to drink out in pubs and bars ”

Inn Collection Group Offers Up Pubs as a Warm Space

A “pub with rooms ” company, the Inn Collection, is inviting older members of the community to use their pubs as warm spaces during December The company has teamed up with supplier Ringtons Tea to launch its ‘WINNter Warmers’ campaign offering 50 percent off hot bever ages at its retail locations The offer runs from December 1st to December 31st and is open to those aged 65 and over, with the discount available between 10am and 3pm With the group s inns offering a warm and comfor table environment across Nor thern England and Nor th Wales, including The Temperance Inn, The Ambleside Inn and The Coniston Inn, WINNter Warmers aims

to encourage people to get out and about in the countdown to Christmas

Introducing the offer, Andrew Robson of The Inn Collection Group said: “With the well known rising cost of living, we wanted to do our own small par t in bringing some joy to those in our commu nities Our inns are consistently warm and welcoming places year round, but we wanted to remind people that you are always wel come to come through our doors

Thanks to Ringtons suppor t, we hope we are providing something that will be appreciated and encouraged to stay active and social for the rest of the year ”

How To Prepare Your Pub Or Restaurant For The Christmas Holidays Buzz

By Jodie Wilkinson Head of Strategic Par tner ships at www.takepayments .com

Holidays are com ing

But is your pub or restaurant ready for them?

There’s no denying Christmas can be one of the happiest and busiest times of the year for pub and restaurant owners

Bookings are hope fully full Customers are merr y It’s what you went into business for, right?

So, to help make sure you ’ re fully prepared for a profitable Christmas, here’s an inventor y of essential areas you need to be thinking about now

INVEST IN A DECENT BOOKING SYSTEM

Christmas is a social season and between office par ties, friends catch ing up festive date nights and family gatherings you’ll likely see an influx in bookings not just in the days running up to Christmas, but December as a whole

To make sure they’re all manageable and nothing or no one slips through the cracks, don t fall at the first hurdle Invest in a reliable book ing system

Taking it digital will make it much easier for you to manage bookings, changes, and cancellations without worr ying about the ramifications, as well as enable you to seamlessly see and organize things like staff rotas and stock in one place , too

Looking to upgrade your booking system? We’ve got a POS system for that

PROMOTE, PROMOTE, PROMOTE

There’s no use in investing in a fancy booking system if no one knows to book!

Think about your promotional strateg y and plan far, far in advance Supermarkets star ted stocking their shelves with Christmas delicious ness back in September so the earlier the better (we would perhaps draw the line at August, though!)

When you ’ re planning your promo think about the various channels available to you too:

• Your website

• Social media (inc l Facebook, Twitter, Instagram, YouTube , TikTok, even LinkedIn if you ’ re thinking office par ties)

• Email

• In your windows/on your tables

• Putting an ad in local paper s/businesses

• Flyer s in other shops’ windows (with permission, of cour se)

When it comes to your social media strateg y, don’t worr y if you ’ re not an absolute pro No one expects you to be winning awards for the best social post of the year anytime soon, but you ’ ve got to star t somewhere

If you ’ re looking for some inspiration consider :

1 Scouting out nearby pubs or restaurants on social media who you know do ver y well when it comes to getting bums on seats ,

2 Scrolling through their social arc hives to last Chr istmas , and

3 Seeing how they went about drumming up interest

MAKE SURE YOU’RE ALL STOCKED UP

Okay, so you ’ ve booked people in and promoted your Xmas offering, the only way you can fail from here is if you don t have enough stock to give your customer what they want

Use your bookings to gauge whether you need to order extra turkey, spuds, yorkies, beer, and so on, and plan ahead using the data at your fin ger tips (factoring walk ins into the equation too, of course)

THINK ABOUT REPEAT BUSINESS

Getting more customers in for Christmas is great But don’t forget to plan beyond Christmas, too

While you ve got people dining or drinking at your establishment, think about how you can encourage them to continue returning in the New Year as well

Here are a few ideas to get you going:

• Offer a 15% discount on another meal in Januar y (be sure to put a time limit on the offer so they return soon before they forget)

• Star t a loyalty card sc heme whereby if they dine with you four more times , they get 50% off their f nal meal

• Let them know about exciting offer s and plans you have sc heduled for the New Year

The world’s your oyster get creative DON’T SCRIMP ON THE DECORATIONS

Who doesn’t love a restaurant charismatically dressed head to toe in Christmas decorations eh? It provides the perfect backdrop for any meal or drink and if done really well, the word of mouth on your decs alone can spread like wildfire and drive more people through your door

Now we ’ re not saying you need to pay an arm and a leg for high end Christmas decor far from it In fact, sometimes, the cheap and cheerful stuff can actually add more personality But just don’t hold back

We know the good old saying is ‘quality over quantity’ but on this occasion our advice is to flip it on its head

TRIPLE CHECK YOUR ROTAS

We ve all been there We re at a restaurant We ve ordered our drink Before the drinks even arrive , we ’ re asked for our food order 15 min utes later, the drinks arrive An hour after we ’ ve arrived, the food lands on the table The food was nice and afterward, we want a desser t But we question if we have enough time to wait 45 minutes for the desser t to arrive

The drinks were lovely The food’s delicious The staff perfectly polite But the ser vice time was loooong

Don t let understaffing be the reason customers walk away with a bad experience

Make sure you ’ re keeping an eye on what bookings are coming in, bearing in mind walk ins, and planning ahead to ensure you ’ ve enough staff on the rota

Especially during the festive period, you can often get a lot of last minute cur veballs You might get a call on Thursday about a last minute booking for a table of 15 on Saturday and you ll not want to turn that down, right

To mitigate this, before the busy spell begins, have a conversation with your staff, let them know this kind of stuff might happen, and that you’d really appreciate their flexibility if it does A little conversation can go a long way

MAKE SURE YOU CAN TAKE THEIR PAYMENTS

We don’t need to tell you we ’ re heading towards an increasingly cash less society Paying by card is commonplace in this day and age and to ensure ultimate customer satisfaction, you need to make sure ever y cus tomer can pay exactly how they want

Contactlessly At their table It’s table stakes these days

SEASONAL UP-SELLS

Christmas t’is the season of giving, right?

With spirits high and wallets perhaps a little looser, the festive season is prime time to get people to splash a little bit more cash, so have a think about how you can subtly encourage your customers to order a little more

Here are a few ideas to get you star ted:

• Add ng a glass of w ne to anyone who order s a three cour se meal

Giv ng away mince pies to anyone who order s a pudding

• A glass of por t with any c heeseboard

• Buy two glasses of wine and get the rest of the bottle on the house

The possibilities are endless

If you put a deal out there and it doesn t get much traction, tr y not to feel dishear tened it could be right deal wrong time , or wrong deal right time Play around with a few different offers on different days until you find one that hits the customers’ spot

CUSTOMISE YOUR MENU

Have a think about how you can have some festive fun with your menu Christmas tree shaped crackers on your cheeseboard, add Xmas puddings to your desser t offering sprout based star ters cranberr y brie bites, and of course , the full Christmas dinner shebang in all its glor y

As well as customising your standard menu, consider introducing a standalone , Christmas themed menu too It doesn’t need to be extrava gant and put a strain on your kitchen, but perhaps just a couple of star ters, mains, and desser ts for people to pick from and star t the festive feeding frenzy early

Having a separate Xmas menu can help give your festive effor ts more focus and if people are looking for places to have a Christmas meal with their mates hopefully your establishment will come straight to their minds

Bonus: you can often charge a little more for themed menus, too ACCOMMODATE

OFFICE PARTIES

Throughout December businesses up and down the countr y will be throwing office shindigs be sure to capitalise on it

Have a think about how your pub/restaurant can house office par ties whether it be reser ving a separate room or pushing tables together to create one big seating space , and what kind of offers you install to entice them in i e :

• X bottles of wine for £XXX

• Three cour se meals for X employees for £XX per head

• A free glass of prosecco for ever y per son in the par ty

Once you ’ ve worked out how you’ll accommodate office par ties (and don’t rush this phase , the last thing you want is to do a half arsed job and leave a poor impression on dozens upon dozens of customers) don t forget to shout it from the rooftops! If you want businesses to consider you when hunting for their festive venue , they need to know you ’ re an option in the first place promote , promote , promote

And that’s a wrap All that’s left to do now is wish you a pub/restaurant packed Christmas!

With only 53% of 17 30 year old men claiming that it is ver y risky to drive when over the legal alcohol limit, compared with 80% for the general population[1] and a fur ther 70% (aged 17 30) believing it is unacceptable to drive when over the legal alcohol limit[2], the campaign aims to tackle drink driving over the festive season

The campaign, which is running between 28th November and 31st December, will appear on Guinness and Captain Morgan social channels and will include a series of shor t films that will be redistributed across social and digital platforms to remind young people that ‘ a mate does n’t let a mate drink drive’

The campaign will also direct viewers to a landing page on the THINK! website featuring ‘Wrong Side of

Diageo, maker of Guinness, Johnnie Walker, Smirnoff, Captain Morgan and Baileys, is re igniting its par tnership with THINK!, the government’s official road safety initiative The digital campaign aims to call on people to stop friends from drinking alcohol if they’re planning to drive Building on last year ’ s success, assets will now be available via Diageo One for operators to use across their own social channels

Michelin Star Chef Tom Kerridge says Hospitality

Remains ‘Strong’ Despite Misconceptions

Michelin star chef Tom Kerridge has called for hospitality leaders to get behind the world’s biggest recruitment campaign and chal lenge any negative perceptions held about the industr y

The celebrity chef believes too many young people believe work ing in the sector will mean long hours and the end of a social life , insisting that misconceptions surrounding hospitality couldn’t be “fur ther from the truth ”

Speaking in an exclusive new Hospitality Rising podcast the TV favourite said the industr y remains “strong” despite the jobs crisis, and spoke passionately about the oppor tunities and benefits that a career in hospitality can provide , including connection, excitement and progression

Tom, who is the owner of The Hand & Flowers, the only two Michelin star pub in the UK, said:

There s this view that if you work in hospitality then there s no social life but it couldn’t be any fur ther from the truth

“Your social life is the best, it’s the most connected You have routes into different restaurant spaces, bars, pubs, and clubs

“I was so lucky that as an 18 year old this vocation grabbed me , you know the excitement of it, and I wanted it to be a par t of my life

“I’ve been in it for well over 30 years now and the beautiful thing about hospitality is that you can do and see so many different things, you have so many different oppor tunities put in front of you and it’s not just about Michelin stars

“It’s about warmth, connecting to people , saying hello, being friendly, and giving off a sense of connection, and I learned that from an early age ”

Tom is among a host of big name chefs to have pledged suppor t for the Hospitality Rising movement, launched as the industr y ’ s response to help tackle the sector’s crippling jobs crisis

#RiseFastWorkYoung aims to attract the next generation of new recruits by showcasing the oppor tunities and promise that come with a career in hospitality

While there is a distinct shor tage of staff within the industr y, Tom believes that regardless, the hospitality sector will always sur vive , so long as people work together to tackle the jobs crisis

Urging people to back the Hospitality Rising campaign, he said: “Get involved, it’s about reaching out to as many people as possible and we need to capture the hear t, the soul of the people to get into this industr y and to understand how fun it can be

“The industr y is such a robust, strong, fluid and creative industr y that it bounces back constantly hospitali ty will always be here

“If ever y single hospitality business went bust tomorrow and shut, next week, somebody else would reopen them, because we all want to go out and eat, we all want to go out and drink, we all want to have fun we all want to connect with human beings

“Hospitality will always be there so it’s so impor tant that as an industr y that we ’ re connected now that we ’ re strong and solid That means that where it is a difficult time we build this safety net around each other to be able to build from and come through the other side

The Hospitality Rising campaign has already achieved unwavering suppor t from some of the biggest names in the UK Coca Cola Europacific Par tners (CCEP) became the campaign’s first official platform supplier par tner, while leading hospitality tech supplier Zonal and one of the UK’s most successful guest WI FI based marketing solution, Wireless Social, also became platinum spon sors

Whitbread, Pret, Welcome Break, Hilton, IHG, Soho House , Prezzo, Revolution Bars, Parkdean Resor ts, Claridge’s, Hawksmoor, Pho, J W Lees, Buzzworks, The DRG, Arc Inspirations, Harbour Hotels, Wahaca, The Pig, Comptoir Group and Ole & Steen are just some of the influential businesses that have signed up to suppor t the campaign

By asking backers to pledge £10 per employee it 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 The campaign s effor ts have so far raised £850,000 Mark McCulloch, founder of Hospitality Rising and Campaign Director, said: “Tom couldn’t have put it better when it comes to describing the joy and resilience of the hospitality sector

“By working collectively via initiatives such as Hospitality Rising we can bring more people into our dynamic and rewarding industr y and ensure that people aren’t put off by any mistruths that are out there

“We’ve been blown away by the suppor t we ’ ve received so far but to keep up momentum and drive the next stage of the campaign, we need more people to come on board and more companies to pledge financial suppor t Hospitality is nothing 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 ”

To see the full range of Hospitality Rising podcasts featuring backers and chefs visit the campaign’s Youtube channel at https://www.youtube .com/channel/UCg76HvFKwhnYwwaDiVNtYXQ

Don’t Let The Labour Gap Be Hospitality ’s Party Pooper This Christmas

With the festive season rapidly approaching and people streaming back to pubs restaurants and par ty venues as the pandemic threat sub sides, things are finally looking up for the beleagured hospitality indus tr y The sector is hoping bumper sales over Christmas and New Year will boost revenues to pre Covid levels, and even beyond However, as we all know, there’s always a pesky par ty pooper desperate to spoil ever yone ’ s fun And in this case , it’s the labour crisis

It's no secret that hospitality companies have been struggling to fill vacancies post Brexit And this situation has been made worse by the need to lay off temporar y staff during the pandemic roles which many businesses have found it tough to replenish

Of course , pubs and restaurants traditionally staff up in the run up to Christmas to make the most of the increased demand and crucially maintain customer ser vice levels The dilemma this year is how they find the 250 000 seasonal workers they need according to UKHospitality in a shrinking talent pool depleted by over a million EU born workers depar ting the UK Failure to do so could seriously undermine their effor ts to kick star t the recover y, which are already being challenged by inflation fuelled price hikes

TOTAL FLEXIBILITY

Addressing the problem, Youngs, which runs 200 pub and hotels in London and the South of England, has rolled out a “total” flexible working policy to fuel its recruitment drive This opens the door to glass collec tors, for example , who just want occasional days, and mums keen to work between school drop off and pick up, and maybe a few hours in the evening, to earn extra during tough times

This shift in policy by Youngs has not only helped the business bridge the labour gap shor t term but the flexible approach also means the business is holding onto its newfound recruits It makes sense for other hos pitality companies to follow suit and could hold the key to bolstering staff numbers for the festive season

GOING NEUTRAL

The problem then arises of how to recruit flexible workers as quickly as possible One way of implementing this policy is taking the neutral vendor route , par ticularly when temporar y staff are needed at shor t notice to satisfy a seasonal surge When time is of the essence , trawling through preferred supplier lists of recruiters can be frustrating and costly, with chosen suppliers frequently difficult to manage , adding fur ther stress to an already fraught period This can result in recruitment managers making the risky move of going off contract

Adopting a neutral vendor approach delivers access to a large pre approved supply chain of diverse recruit ment agencies to widen the candidate pool when hospitality businesses need it most, quickly and easily acces sible and verified for compliance through an independent single point of contact

AGE ON YOUR SIDE

Broadening the target demographic could also open the door to a deeper labour pool Many over 50s have not returned to work after the Covid lockdowns, put off not only by a long commute , and the increased risk of infection this brings, but also tired of the rigidity of a five day week The prospect of local flexible jobs could well entice them back into the workplace , while their wider experience and confidence dealing with people can help enhance the customer experience

The best Christmas present companies in the hospitality sector can give themselves this year is to broaden their recruitment horizons, like Youngs It’s time to open up to flexible and even hybrid working practices, where appropriate , and consider a wider age group, while looking at new methods of improving the speed, cost effectiveness, security and compliance of the recruitment process Happy recruiting!

New Leading Catering Industry Guide to Good Hygiene Practice Launched

The guide , sponsored by Food

t,

the only recognised document for hygiene standards for the catering sector, that is used by both indus tr y and enforcement

It sets out advice and guidance for caterers on how to comply with their legal obligations and continues to be applicable across the entire UK meaning there can be a consistent and simple approach for Environmental Health Officers and companies operating across nations

UKHospitality Chief Executive Kate Nicholls said: “Maintaining our high standards of food safety and hygiene is a top priority for all hospitality venues and this industr y guide is the gold standard for industr y to get their advice and guidance on comply ing with legislation

It is essential reading for ever yone in hospitality with a catering offering and as the rules and regulations continue to change , it was impor tant for us to review, update and relaunch the guide

Making this guide work for all four nations was a real priority and I m pleased that UKHospitality was able to work with both the FSA and FSS to achieve this This consistent approach should make complying with legislation easier and ensure we continue delivering the high standards our customers expect ”

Katie Pettifer, Director of Strateg y and Regulator y Compliance , FSA, said: “At the Food Standards Agency, we want ever yone to have food they can trust We want to make it as easy as possible for businesses to do the right thing for consumers, so we were pleased to work with UKHospitality and Food Standards Scotland on the latest update to the industr y guide

“It will provide up to date , accurate and understandable guidance to help food businesses across the UK

safety

“Consumers reasonably expect their food to be safe and this guidance enables the hospitality sector to ensure that high standards are main tained Consumers will always go back to a business if they have had a positive experience if they have a bad experience they’ll not return “A ‘gold standard’ is an enabler for repeat business and is to be wel comed ”

Richard Shor t Vice President for Health and Security Accor Hotels Nor thern Europe said: “Accor has at the hear t of its ethics and values the safety and security of all its guests, staff and visitors so it is of utmost impor tance we comply with both the letter and the spirit of food hygiene legislation

“This industr y guide gives clear, unambiguous and reliable advice which is vital to both Accor and the hotel and catering industr y as a whole

Food Aler t Managing Director David Bashford said: “As food safety par tners to UKHospitality we wel comed the oppor tunity to both sponsor and contribute to the creation of a new, revised Catering Guide

“The new Guide will be the go to document for food business operators and enforcement authorities when they look to how compliance with food hygiene legislation should be achieved, leading to a consistent application of the rules

UKHospitality and the whole review panel is to be commended for the hard work needed to produce the new Guide ”

Take a Bite Out of the Best the South West Has to Offer!

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

If

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!

Chris Grimes , sales director at Matrix (https://teammatrix com/) looks at ways the sector can find the 250,000 worker s it needs to satisfy the seasonal surge and make hay while the snow falls .

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

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

UKHospitality, in par tnership with the Food Standards Agency (FSA) and Food Standards Scotland (FSS), has today launched an updated ver sion of the industr y recognised hygiene standards guide for all caterers

Aler

is

achieve good food hygiene compliance ”

Food Standards Scotland Chief Executive Geoff Ogle said: “Good hygiene is an essential requirement to producing safe food This updated version of the guidance for the catering sector emphasises the impor tance that industr y and regulators place on food

8 in 10 Hospitality Small Businesses Taking

Action to Strengthen for the Year Ahead

With the Office for Budget Responsibility forecasting that the UK economy will be in recession until the third quar ter of 2023, new research from Novuna Business Finance has found that the prospect of stormy seas ahead in the coming year is prompting eight in 10 small businesses to take for tifying action

The research tracked respons es of over 1,200 small business owners and senior decision mak ers across their countr y ever y year since 2019 It found that not only has this propor tion taking actions to strengthen their business increased this winter (+4% year on year), but the measures being taken have become increasingly defensive This contrasted significantly with the more confident, spend related actions in previous years

FOCUS ON COST REDUCTION

Looking at cost reduction steps the results showed that the propor tion of businesses focused on reducing fixed costs reached a four year high with just over a quar ter (26%) looking to action this This was an increase of 9% year on year, and +7% compared with pre pandemic levels Similar increases were seen this year in the propor tion looking at budget planning (17%, up from 11% in both 2021 and 2019), and the propor tion looking for back office efficiencies/streamlining (10% up from 6% in both 2021 and 2019)

SPEND ACTIVITIES TAKE A BACK SEAT

Meanwhile , looking at measures that involved active spending, the picture appeared quite different to both last year and in pre pandemic times While taking effor ts to increase new business and sales remained the most common measure been taken to bolster these enterprises, the propor tion looking to do this (29%) was down 3% on last year and 9% on pre pandemic levels Similarly, the propor tion looking to offer new ser vice lines and products fell to 18% (down 4% year on year and 6% lower than 2019)

The propor tions also fell when it came to investing more money in marketing (12% 1% on 2021, and 4% on 2019) increasing adver tising spend (12% 1% on 2021 and 5% on 2019) and improving the digital capabili ties of the business (8% flat on 2021 but 3% lower than in 2019) In addition the propor tion looking to build up their financial reser ves was at a four year low of 17%

PRECAUTIONARY MEASURES MOST LIKELY IN HOSPITALITY SECTOR

In the hospitality sector in par ticular, some of the differences became more pronounced still, with large

swings in the propor tions prioritising cost cutting instead of active investment

Here the propor tion of businesses looking to reduce fixed costs increase 10% year on year to 35%, and 9% since pre pandemic levels The propor tion looking to invest in new business was far below the national average of 29%, with only 22% viewing this as a priority for the next few months Those looking to increase brand awareness with adver tis ing fell 14% from pre pandemic levels to 16% ( 4% on 2021), along with the num ber of small businesses looking to train and hire junior staff ( 9% since 2019)

Jo Morris, Head of Insight at Novuna Business Finance comments: Rising infla tion, record high energ y costs, and a sus tained and prolonged period of uncer tainty is contributing to unprece dented levels of pressure for small busi ness owners Many are currently taking hits to buffer customers and clients absorbing increased production and energ y costs in the hope price rises will settle at some point Understandably, within this context, the desire by busi ness owners to strengthen their busi nesses will increase What is interesting is the impact of not just this period, but the culmination of the last four to five years, is prompting a switch to the back foot comparatively with the outlook pre pan demic

Q4'19Q4'21Q4'22 YOY(+/)

Prepandemic (+/-)

Increasingnewbusinessincome/sales38%30%29%-1%-9% Reducingfixedcosts20%18%26%+9%+7%

Encouragingstafftoattendtraining courses/E-learning10%7%6%-1%-4% Planningaheadwithbusinessbudgeting15%11%17%+6%+2%

Expandingintonewgeographicalmarkets10%8%7%-1%-2%

Diversifyingthebusiness,offeringnew servicelines/products24%15%18%+3%-6%

Investingmoretime/moneytoimprove thedigitalthecapabilitiesofthebusiness11%7%8%0%-3%

Hiringyoungpeoplethatwecantrainand develop11%9%7%-2%-4%

Streamliningourbackoffice7%4%7%+3%0%

Reviewingandlookingforefficienciesin ourbackoffice(e.g.administrationstaff, ITstaffetc.)10%6%10%+4%0%

Advertisingonlinetoincreaseawareness orsales17%13%12%-1%-5%

Implementingnewdigitalappsand software9%5%6%1%-2%

Investmoremoneyinmarketingthe businesstoraiseawarenessofourbrand andservices16%13%12%-1%-4%

Makingseniorhires,bringinginpeople withspecialistskills/experience6%9%5%-4%0%

Buildingupfinancialreserves21%18%17%-1%-3%

Activelyreachingoutforprofessional/ financeadvice3%3%4%+1%+1%

Sharingtheoverallbusinessplanwiththe broaderteamso,weareallworking towardsthesamegoal7%6%7%+1%0%

Spendingtimeinvestinginthepeoplethat alreadyworkatthecompany15%12%11%-1%-4%

Adaptingourfinancialforecaststoallow forseasonalhighsandlows5%3%4%+1%-1%

Havingmorecontingencyplansinthe

eventofprolongedmarketuncertainty11%9%11%+2%-1% Other5%6%3%-3%-1% Don'tknow4%6%6%0%+2%

“For ever y small business in the next 18 24 months there will be extreme challenges that will require difficult and impor tant decisions to be made by their leaders It has never been more impor tant to have a plan that can char t a course through the storm, and well beyond, to inform immediate decisions as they arise ”

Notapplicable-Mybusinessisnot planningtoprioritiseanythinginparticular tomakeourbusinessstronger19%25%21%

ACTIONS SMALL BUSINESSES ARE TAKING TO STRENGTHEN THEIR BUSINESSES IN THE COMING YEAR

Nearly Two In Three Restaurants Are Missing Booking Opportunities Enabled By Social Media

As the cost of living crisis continues to dampen consumer confidence and spending in the hospitality sector new research from SevenRooms reveals almost two thirds (58%) of restaurants are missing out on an oppor tunity to maximise the power of social media to capture crucial bookings par ticularly from younger diners

Social media has become a key driver of restaurant inspiration a quar ter (24%) of consumers would be more likely to visit a restaurant if it had gone ‘viral’, and this fig ure almost doubles to 47% for Gen Z diners The Making Booking Social study of 2,012 UK consumers aged 16+ looks at the oppor tunity to turn social media from a resource for restaurant discover y into a powerhouse for bookings

Going viral on social media can change the game for restaurants par ticularly with video content on newer platforms like TikTok gaining potentially hundreds of thou sands, or even millions, of views:

Almost half of socially savvy Gen Z (49%) have visited a venue ust because it had gained fame on social media

• More than 1 in 5 Br its (21%) and 38% of Gen Z would spend more in a restaurant if it had gone viral

• More than one third of Gen Z (36%) have visited a restaurant just so they could post about it on their own social accounts

• Plus , this generation will go to great lengths to visit these destinations , with 92% will ng to travel to visit a social media famous venue

Crucially, however, the study found that for Gen Z, making the decision to visit the hottest new restaurant they spot on socials depends on whether they can book there and then:

Over half (56%) say they find restaurants they want to visit on social media, but don t get around to making a booking

Almost 2 in 3 (58%) Gen Z Brits say they’d be more likely to book a restaurant they found on social media if

they could reser ve directly on the platform

Booking data from the guest experience and retention platform reveals that while reser vations through social media platforms have increased in recent years, the figure is still extremely low According to SevenRooms’ research almost two thirds of the UK’s top restaurants don’t take any direct bookings through channels such as Instagram Facebook and TikTok2

For restaurants this is as easy as enabling a ‘Reser ve ’ button on their Instagram or Facebook page when linked through to a direct booking platform, reser vations can be set up and taken through social media in a matter of minutes

And the chance for restaurants to capture the always online Gen Z audience is seem ingly too good to miss With an average of £68 02 spent per week in restaurants, pubs and bars, they are spending 68% more than the average consumer3 Given there are an estimated 12 6 million Gen Zs in the UK, the generation is wor th a huge £857 million a week3 to the hospitality sector if it is capitalised upon

Danilo Mangano, Managing Director, International at SevenRooms, comments: “Following a turbulent time , and especially as we approach the crucial festive period, restaurants must do all they can to capture diners From longstanding platforms like Facebook and Instagram to newer players like TikTok and BeReal, social media is an integral par t of restaurant marketing to build both brand awareness and loyalty with diners par ticularly with the highly valuable younger generation

Fundamentally however social media should not just be a vanity exercise; it should be leveraged to increase bookings wherever possible “Reser ve ” or “Book Now” buttons via Instagram and Facebook through platforms like SevenRooms should be prominently featured on profiles, allowing followers

make reser vations without ever leaving an app In addition, operators who leverage a direct reser vations solution are able to capture valuable guest data including email and phone number that helps them grow their guest database automatically When used to its fullest capability, social media can drive more reser vations, more orders and ultimately more revenue for any hospitality operator ”

The Burnt Chef Project’s Inaugural Gala Dinner Raises More Than £32,000

words to drive home the impact that mental health can have on those in the hospitality industr y, Joe received a standing ovation from the room

A wonderful three course dinner, prepared by AFC Bournemouth’s Head of Catering Operations, Paul Fudge and his team was ser ved to those attending the event, before the night’s headliner, Frank Bruno MBE, took to the stage A boxing icon and previous heavy weight cham pion of the world Bruno has openly discussed challenges he faced with his own mental health over the years Exper tly inter viewed by Stone , Frank s combination of humour, scintillating stories and raw honesty captivated the room, helping to raise awareness of how mental health can affect anyone and at almost any time

Out

Welcoming

The

a

chance for many to stop and reflect on the need for mental health suppor t and the effor t to eliminate mental health stigma in our indus tr y A charity raffle and a silent auction, with prizes including a session in the ring with boxing legend, former heavyweight world champion and guest speaker for the evening, Frank Bruno MBE, helped raise a combined total of more than £32,000

Initially launching in Bournemouth in 2019 the decision to host the dinner at AFC Bournemouth’s Vitality Stadium was seen as somewhat of a homecoming for The Burnt Chef Project Hosted by Jed Stone , a compere known for his quick engaging wit and comical way with words the guests were treated to a sensational moving and inspired performance by spoken word ar tist, Joe Bellman Using the power of

On the success of the first gala dinner, Kris Hall, Founder of The Burnt Chef Project comments: “I could not be more proud of how our first Out of the Shadows gala dinner went it’s credit to our extreme ly dedicated and hard working team of individuals I want to take this oppor tunity to say a huge thank you to our par tners Unox

Liberation Group, Performance Leadership Group and the team from AFC Bournemouth as without them, we simply couldn’t have organised the event I would also like to thank Jed Stone ,

A shor t highlights video of Out of the Shadows Gala Dinner 2022 can be viewed here: https://www youtube com/watch?v=w fMja9rjyQ

Following the success of Out of the Shadows 2022, The Burnt Chef Project team are looking ahead to future gala dinner events watch this space for more information and to find out how you can get involved If you would like to find out more about the ongoing work of The Burnt Chef Project, please visit www theburntchefproject com

Williams Donates Fridge to Local School’s Food Bank

Williams Refrigeration has donated a Jade refrigerator cabinet to the foodbank run by the Friends of Eastgate Academy Eastgate Academy is a primar y school in Williams’ home town of Kings Lynn Friends of Eastgate Academy is a charitable committee chaired by teaching assistant Karen Mason, which runs a food bank aimed at helping those in need Without access to refrigeration equipment, it had only been able to offer dr y or tinned goods

Tracey Dean, one of the members of Friends of Eastgate Academy, reached out to Williams to ask if they would be able to help Williams is more than happy to get involved in charitable effor ts in its local commu nity, which is how the food bank recently took deliver y of the Jade cabi

The HJ1 cabinet has an internal capacity of 620 litres and like all Williams products is designed to meet high standards of energ y efficien cy and temperature stability It will enable the food bank to keep a range of fresh products and allow them to provide a greater variety of healthy food to those who rely on it

“Ever yone is feeling the pinch at the moment and it’s impor tant to help those who are struggling,” says Bawo “The work Eastgate Academy’s food bank does is vital in suppor ting families and people in need Williams is proud of being a Kings Lynn company and will always suppor t the local community where it can ”

to

of the Shadows, the first ever gala dinner hosted by The Burnt Chef Project in Bournemouth on the 17th November, raised more than £32k for the not for profit social enterprise

almost 200 chefs, operators, manufacturers, suppliers and industr y associates to the Vitality Stadium, the inaugural gala dinner, titled ‘Out of the Shadows’ was an evening to reminisce raise aware ness and celebrate the work done by the project

night offered

rare

Talenthive

Joe Bellman and Frank

Bruno MBE for their time and suppor t at the event To have almost 200 of the industr y ’ s most influential operators and suppliers in one room was fantastic and to have raised more than £32 000 is nothing shor t of extraordinar y thanks to ever yone involved ”

Scott Duncan Managing Director of headline par tner Unox UK added: “Well done to the entire The Burnt Chef Project team on plan ning, managing and hosting such a great evening Unox UK is delight ed to have been able to suppor t such an impor tant cause Eradicating the stigma around mental health in our industr y is vital and the ongo ing work of The Burnt Chef Project is playing a key par t in this move ment We look forward to continuing our par tnership and suppor ting Kris and the team in 2023 and beyond ”

net from Bawo Koroma, Quality Control Manager for Williams

Xmas Turkey Shortage Due to the UK’s Largest Outbreak of Bird Flu

Poultr y farmer Paul Kelly told the committee that “without a vaccine or a compensation scheme that is fit for purpose , farmers are less likely to take the risk of growing poultr y ”

Healthy domestic production is essential for our national food security If Government does not prioritise business continuity and tackle pres sures to mitigate the impact of avian influenza, the consequences are like ly to manifest in UK food supply

British Poultr y Council chief executive Richard Griffiths told the Environment, Food and Rural Affairs Committee:

“The

“The

A billion birds are reared ever y year to provide half the meat the nation eats Businesses are doing all they can to avoid impact to people’s dinner tables but at a time when access to affordable nutritious food is more impor tant than ever, avian influenza related challenges must be addressed to suppor t British businesses feeding the nation

“Risk must be expanded to include commercial viability,” said Mr Griffiths “The conditions of this outbreak are unlike anything we have seen before More farms have been affected and because of that the con cept of ‘risk’ has changed Contingency plans and measures must reflect that change This is about our businesses, and ultimately our food security We have to be able to feed ourselves

The challenges wrapped up in avian influenza are only exacerbating existing pressures deriving from Brexit, inflation and an ongoing labour shor tage Production costs have increased up to 18%, repor ted Mr Kelly Combined with resource pressures and trade issues, current structures must be reviewed to handle the inten sity of the outbreak “The challenge for lot of smaller seasonal producers that produce Christmas poultr y, they have their flock on their farm and when it is infected, those turkeys will die within four days,” Mr Kelly said

Stonegate Pub Partners Announces Stars of Stonegate 2022 Winners

All

Over

Natalie said: “Presenting information in a visual way can increase knowledge retention That’s why I opted for video My mission is to bridge the gap between e learning and face to face training

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

Stonegate Pub Par tners has announced its Stars of Stonegate for 2022 The Stars of Stonegate Pub Par tners Awards recognise all the tal ent across its leased and tenanted estate , celebrating the exceptional work and dedication that has gone into making their businesses a suc cess Finalists spanned across ten categories, including Best Community Pub, Lifetime Achievement and Pub of the Year The awards ceremony was held on Thursday 24 November at Coombe Abbey and welcomed the finalists, members of their pub teams and their Regional Managers along with the judges and Operations Board

the

in the Tree , Boddington London/South East Pub of the Year Woodman, Ruslip South West Divisional Pub of the Year White Hor se , Hambrook East Divisional Pub of the Year Old Windmill Coventr y South Coast Divisional Pub of the Year Admiral Cunningham, Brac knell

Development Divisional Pub of the Year Pr ince Charles Forest Town Lifetime Achievement Award Rita Smith from Peter Kavanagh s , Liverpool Best Pub for Beer Fountain Inn, Gloucester

Community Pub L on, Treorc hy

Pub Garden Blac ksmith’s Sevenoaks

Newcomer The

Most Improved Pub White Hor se , Dover Nick Andrews, Managing Director of Stonegate Pub Par tners, said: “Congratulations to all of our Stars of Stonegate who have won awards and those who were nominated you should all be ver y proud of your achievements and effor ts

The Stars of Stonegate is just one way in which the company cele brate all their Pub Par tners’ work and devotion to their businesses

the past year, Stonegate Pub Par tners has prioritised being the par tner of choice , ensuring suppor t is provided through the new pub suppor t packages and innovative marketing oppor tunities, to allow its Par tners to grow their local businesses within their communities

More Than Half of Brits Plan to Holiday More in the UK to Help Reduce Their Holiday Spending

Despite travel restrictions lifting, 41% of Brits repor t they won’t be able to go on holiday at all as a result of the extra costs, according to research from customer insights platform QuMind The greatest factors influencing a fur ther fall in travel and tourism are the increased travel prices (59%), cost of living (56%) energ y prices at home (51%) and the depreciation of the pound (48%)

SPENDING DECREASE TO CONTINUE INTO 2023

The data exposes that the strain on the travel and tourism industr y is likely to continue into next year, as already in 2022, more than two in five (41%) Brits repor ted spending less on travel and tourism compared to previous years To achieve their plans to spend less, Brits plan to make savings on their holidays by:

Going on less holidays (56%)

• P anning more holidays in the UK (50%)

• Booking their tr ps early (45%)

Commenting on the findings, Mark Ursell, CEO of QuMind, said: “Knowing that consumers are reducing their travel spending fur ther, it is crucial that travel and tourism brands adapt to the needs of their customers For example with nearly half of Brits tr ying to keep “business as usual” as far as possible by planning ahead and buying their holidays earlier brands really to star t offering their 2023 deals now ”

EXTRAS APPEAL TO CUSTOMERS

Pub

Consumers have been clear that the perks that are offered are impor tant when shopping for holidays When asked what travel companies could do to make a holiday more attractive , the top three things Brits want are:

• Meals nc uded (18%)

• Free cancellation (18%)

• Free hotel upgrades (15%)

QuMind CEO, Mark Ursell continued, “Travel and tourism companies face the challenge of not only finding out what their customers want but also how to deliver that offering for a competitive advantage There is a great oppor tunity for those in the industr y who can personalise experience according to the needs of individual customers and offer extra incentives will be the ones to reap the rewards of repeat business and customer loyalty ”

CONSUMERS APPRECIATE COMMUNICATION

Additionally, the data found that when it comes to receiving deals, con sumers want to receive the information directly with more than a third of

wanting deals from airlines and hotels to come to them via email (39%), with 23% repor ting they like to receive personalised discounts

Transactions Up 20.5% for Wales vs England Match

Restaurants: up 13 9 per

Marc Pettican, Head of Barclaycard Payments said:

“Tuesday was a bumper day for the hospitality sector as football fans headed to pubs and bars to enjoy the Wales vs England match with friends and family Despite continued concerns about the rising cost of living, our data shows that trading volumes were up, with the World Cup match also bringing a welcome boost to restaurants too The uplifts in spending during the last week across Black Friday Cyber Monday and now the football are hopefully a sign that UK high streets and online retailers will continue to be busy into December, despite some cut

in discretionar y spending, as the countdown to Christmas gets underway

UK Restaurants at Tipping Point as 41% Blame High Staff

Turnover and Low Morale on Poor and Inadequate Training

ing cycle which directly impacts their revenue , customer relationships and future profitability It is vital that operators recognise training as a cornerstone of their people strateg y ”

Quality of customer ser vice is another concern for restaurants In fact, 96% of respondents repor ted this as a key issue and of those , 47% said they believed it was linked to lack of staff training Likewise , of those restaurants who claimed they were affected by low staff morale , one quar ter (25%) blamed this on a lack of innovation or creativity amongst employees which in turn was attributed to these top three factors: staff training (32%) limited investment in staff (28%) and lack of people (28%)

As the number of job vacancies across the hospitality industr y contin ue to soar, a new, independent study of UK restaurants has revealed a clear link between staff training and the resourcing shor tages the indus tr y is facing Polling hundreds of head chefs and general managers work ing in restaurants across the countr y, the sur vey, which was commissioned by technolog y firm, Zupa, revealed that 78% of restau rants believe the pandemic has permanently changed their business The study also highlighted that lack of staff training is being attributed to a variety of operational issues from staff happiness and low morale , to lack of innovation and even food wastage

A resounding 97% of workers said high staff turnover is a significant problem for their restaurant and of these , 41% blamed this specifically on poor or insufficient training Staff training was also cited as the top reason for low staff morale (39%), followed by the burden of being shor t staffed (34%) and the frustrations of working within disjointed teams (26%)

Ex chef and commercial director at Zupa, Neil Shayle , believes that the impact of staffing and lack of continuity is really affecting people on the ground, he said, “Finding the time and budget to invest in training can prove challenging but this growing inability to attract and retain good people poses a significant risk to the sector and we are seeing evidence of this within our latest research By ignoring the need for critical train ing and engagement programmes that allow staff to grow in confidence and innovate , hospitality businesses are creating a vicious, self perpetuat

“Innovation is crucial in helping restaurants to optimise their guest experience , ” says Shayle “People are eating out less and becoming more selective about where they spend their money The industr y is also under pressure to provide more value as well as a differentiated cus tomer experience , but to achieve this they need happy, experienced and motivated staff who have the freedom and the bandwidth to innovate Therefore , in a sector struggling to attract and retain staff, the focus has to be on investing in, and freeing up more time for the people you already employ ”

All respondents confirmed that they use outdated, manual processes and 99% admitted things are being side lined and mistakes are being made due to lack of time In fact over half (52%) of restaurant managers

said they would spend more time on staff training if they had more hours in their average working day and could reduce the admin burden Respondents also agreed that even though they often make mistakes, rather than look to technolog y to solve these they believe staff training and resourcing is the root cause

“It’s clear there is a failure to make the connection between long winded, admin intensive processes which impact staff motivation, wellbe ing and happiness Automating processes brings significant benefits to restaurants that are buckling under the burden of lack of staff and band width Recognition that the right technolog y can help to reduce pressure on over stretched and shor t staffed teams and give them back more hours in their day, will in turn have a direct impact on their day to day happiness,” added Shayle

UK restaurants attribute several operational issues to a lack of staff training:

• Poor customer ser vice (47%)

• Mistakes (42%)

• High turnover of staff (42%)

• Low staff moral (39%)

• Food wastage (36%)

Lac k of innovation (32%)

SIBA International Beer Awards 2023 Opens for Entries

The

retention carbonation) Overall Quality & Saleability

Highly experienced Lead Judges record scores for each judging table and compile written feedback for ever y beer entered into the awards to ensure you as an entering brewer y are getting the most value possible from the judging process

“The SIB A International Beer Awards use the same system we success fully introduced across all SIB A competitions in 2022, and allow each beer to be judged on an individual basis and be awarded a medal accord ingly Our lead judges also record detailed feedback on ever y beer judged, meaning win or lose entering breweries are getting hugely valu able feedback from an exper t panel of tasters ” Grant added

the UK’s biggest beer event to international brewers and look forward to judging some superb beers from across the Globe and hopefully handing out a plethora of awards!” Buster Grant Chair of SIB A’s Competitions Committee

Beers are judged to style and on an individual basis, with each beer being given a score based upon its own quality rather than comparing it to another beer in the flight being judged Judges then award medals to the best beers based upon the scoring structure , taking into account; Aroma, Flavour, Presentation (colour, head

SIB A International Brewing Membership is open to independent brew eries outside of the UK and alongside the awards includes a variety of brewer y business tools available via the SIB A Members’ Toolbox, UK promotional oppor tunities for interna tional beers, professional advice on essential business areas such as marketing or UK legislation, and free Delegate tickets to BeerX UK the UK’s biggest beer and brewing trade event

More Than Great Coffee For Your Business

4 in 5 Bars Plan to Increase Ranging of No and Low Alcohol Drinks in 2023

More than four in five bars plan to increase their ranges of no and low alcohol drinks in 2023 to capitalise on consumers ’ interest in healthier drinking, new research shows

The ‘Leading the Way in No/Low Spirits’ repor t, produced by hos pitality research exper ts CGA by NielsenIQ and leading non alco holic spirits brand CROSSIP, reveals a wide variety of insights to help bars and suppliers achieve more growth in 2023 Its exclusive sur vey of bar professionals indicates that two thirds (67%) have increased their no and low alcohol offering in the past 12 months and even more (82%) will do so over the next 12 months

Nearly nine in ten (88%) bars now offer no or low alcohol drinks the sur vey shows and a significant propor tion (75%) of team mem bers consume these drinks personally Two in five (41%) professionals think no/low spirits will see the fastest growth in the next five years, putting it well clear of other categories like beer (24%) and wine (23%)

The repor t from CGA and CROSSIP also highlights the many benefits to bars of a good range of no and low alcohol spirits especially for the growing number of drinkers who want to moderate their intake Four in five (80%) bar staff agree that their primar y target for no and low alcohol drinks are those who are not teetotal, and a similar number (78%) think the categor y adds new occasions to people’s drinking habits, rather than replacing current ones

The repor t offers insights into more aspects of the no and low alcohol drinks market, including:

• Price… Bar tenders think a no/low alcohol spirit and mixer should cost an average of £6 62 compared to £7 45 for an alco holic version

• Innovation Nearly a third (30%) of bar professionals think the no/low alcohol categor y is currently the most innovative par t of the drinks market

• Training… Bar staff who have received training have significant ly higher knowledge and confidence in the no/low categor y

CROSSIP founder Carl Anthony Brown said: “It’s clear from this repor t that bars are rapidly expanding and improving their no and low alcohol menus The days of a single alcohol free beer in the fridge or spirit on the back bar are long gone , and no/low options now stand toe to toe with their alcoholic counterpar ts in the range and variety they offer Bar tenders are the true pur veyors of new trends in the industr y, and we at CROSSIP are proud to be suppor t ing them with this research

Dave Lancaster, client director at CGA, said: Bar professionals are helping to make the no and low alcohol categor y

Ringwood Businesses Left in Dark by Council

A group of small businesses on Christchurch Road in Ringwood have come together after being left in the dark by Ringwood Town Council Led by Shad Mannan of India Cottage , businesses want to ask the council why they’ve been overlooked year after year despite pleas, to have the Christmas light celebrations extended to their street in the town cen tre

Set just off Ringwood’s high street Shad and the team at India Cottage now in its 41st year and winner of the TripAdvisors 2022 Travlers Choice Award, pride themselves on suppor ting local businesses “We’re one of the few businesses that are open late night in our

Christmas lights except our road feels like we have been

ever y year the lights go up and we still have nothing As a business we feel underappreciated and overlooked ” India Cottage isn’t the only business that feels left out of the Christmas festivities, local businesses such as Price’s Fish and Chips and Amerone Italian are also feeling excluded Heidi from Lunns Newsagents commented “I’ve been at Lunns for 55 years; and once again we ’ re disappointed that we ’ ve been excluded from the Christmas lights celebration We’re going to be opening the new main post office in Ringwood Town centre soon, and it would have been nice to be included in the lighting up of the town during the festive season ”

from the community ” Shad explains “I

street

out to the council a few years ago to find

in the Christmas festivities and have been told it would be looked into yet

“It’s been a tough few years for all businesses as ever yone knows ” Shad continues “and we know the council doesn’t have unlimited funds All we ’ re asking is that we ’ re considered to be included Perhaps we could raise the funds for our own lights for example if they could put them up All we want is for Ringwood to be the ver y best, thriving market town it can be with all businesses included ”

Main Shop Increase Prompts Reduced Frequency in Depot vs Pre-Pandemic

There has been a notable uptick in wholesale visits that a driven by the main shop mission, across retail and foodser vice , as shown by the latest Lumina Intelligence’s

The main shop mission has indeed become the most popular among retailers and it has grown in impor tance over time , as the current eco nomic outlook prompts retailers to avoid regular small purchases and opt for bigger top up missions to mitigate the impact of the increasing costs Playing into this trend, promo weeks and event days are being used to drive footfall and build loyalty

“Worsening cost pressures are prompting behavioural changes in wholesale customers Both retailers and foodser vice operators are opt ing for bigger, main shops to maximise savings Lumina expects cost pres sures to increase into the Winter months with a looming recession

threatening a tough period, especially for the foodser vice market, com mented Insights Manager Katherine Prowse

Growth in main shops, par ticularly for cash and carr y visits, has driven a decline in frequency in 2022 Retailer cash and carr y frequency has declined by 10%, whilst foodser vice cash and carr y frequency is down 13% as operators manage costs Within this overall decline , 19% of independents are visiting the wholesaler depot / Cash & Carr y more frequently to avoid paying for deliver y

Foodser vice focused wholesalers are expected to see strong growth as the sector recovers, whilst traditional wholesalers’ turnover growth slows following bumper 2020 Hybrid wholesaler Morrisons is expected to have grown its wholesale business by more than half from 2019 2022, following the acquisition of McColl s convenience business

one of the most dynamic par ts of Britain’s drinking out market Alongside consumers ’ rising aware ness of the range of quality of drinks that are available , it puts this segment in prime position for more success throughout 2023 Understanding consumers ’ needs, optimising range and innovating in flavours and ser ves will all boost bars in what is set to be another tough and competitive year ”

The ‘Leading the Way in No/Low Spirits’ repor t from CGA and CROSSIP is available to download in full and for free at https://cgastrateg y com/leading the way in no low spirits/

Wholesale Market repor t

Personal Safety and the Staff Christmas Party

By Naz Dossa, Peoplesafe CEO and British Security Industr y Association (BSIA) Chair of the Lone Working Group

As the run up to Christmas continues, many of us will be heading out to celebrate with work colleagues The night time economy will be buzzing as hotels bars pubs and restaurants fill up with people celebrating the festive season

Inevitably amidst all the good cheer there is an increased threat to personal safety, both for the employees out par ty ing and the people working hard to keep them enter tained At this time of year, more than ever, the personal safety of staff is something all employers should consider long before the first bottle of bubbly is opened

Office par ties are legally considered to be work, even if they are held outside of office hours and away from business headquar ters Employers, therefore , have a duty of care to staff attending work events, including the Christmas get together This extends to not only ensuring a venue is safe and accessible to ever yone but also making sure people are safe while attending If someone has an accident or behaves inappropriately with a colleague , you can be held responsible

The post work par ty commute is par ticularly impor tant in the context of personal safety A recent study by Peoplesafe found that over half of the working population (58%) have already experienced a negative event at

work, or on their commute , that made them concerned for their safety 60% said they had felt threatened out and about on the street, par ticularly commuting on public transpor t and especially during unsociable hours

Responsible employers wanting to make sure their staff get home safe may arrange a minibus for transpor t, provide local taxi numbers and/or give details of the nearest public transpor t routes Ending work celebrations before public transpor t stops for the night is also a key way to help prevent staff from walking home

Of course , personal safety is not just an issue for Christmas par ty goers A new YouGov sur vey conducted by the Suzy Lamplugh Trust for National Personal Safety Day 2022, found high levels of violent, aggressive , sex ual, and unwanted behaviours perpetrated against employees working in the night time economy

Of the 1,768 night time economy workers sur veyed many of whom work in hotels, bars and restaurants a shocking one third (34%) had experienced some form of unwanted behaviour whilst working, or on their way to work and 15% of respondents had experienced sexual harassment This almost doubles to 28% when only looking at responses from women

The Suzy Lamplugh sur vey findings speak to the need for night time economy employers to take all reason able steps to combat harassment within the workplace But we should not forget the duty of care ever y employer has to keep their staff safe Christmas work celebrations are an impor tant par t of the calendar Remember, events hosted and funded by employers extends your responsibility towards safety and wellbeing beyond the workplace Dedicating time to putting processes and protocols in place to keep people safe will ensure that ever yone can enjoy themselves in a secure environment

Birmingham’s Lasan Win Their Sixth Curry “Oscar”

The UK s top curr y restaurants, as voted for by the British public , were announced at The British Curr y Awards The industr y ’ s fore most celebration of the nation’s finest Indian restaurants, the 18th annual ceremony took place on Monday 28th November at Evolution London, Battersea Park

The event was hosted by comedian, Hugh Dennis and is informally known as the UK’s Curr y Oscars

Jabbar Khan, founder of Lasan said, ‘We’re absolutely thrilled to have won this magnificent award; it’s our sixth win and achieving this on our 20th anniversar y really is the cherr y on the icing of the cake for our team!’

Lasan has always been a trailblazer for Indian restaurants in Birmingham and has elevated the industr y to greater heights ever since winning Gordon Ramsay’s ‘Best Local Restaurant in the UK’ Award on Channel 4’s The F Word in 2010

‘Since 2002 Lasan has been captivating the hear ts of discerning foodies and celebrities alike with its exqui site Indian cuisine scooping over 20 prestigious awards and accolades throughout this magical journey More impor tantly we ve had the privilege of being par t of so many hear t warming milestone celebrations, and we ’ ve witnessed some truly beautiful love stories from our home in the Jeweller y Quar ter ’ All this has been made possible by our talented, passionate chefs and loyal members of staff On behalf of the Lasan family, I’d like to express my sincere gratitude to all our guests, who have kept us true to our

Free From Functional Food & Health Ingredients, Europe’s leading inno vation platform for the free from organic vegan functional and ingredi ent food industries, celebrated its 10th edition in Amsterdam with a strong number of attendees and high quality of mainstream retailers

Thousands of key decision makers including representatives from Alber t Heijn, Lidl, Jumbo, COOP, Aldi, Spar, Plus, Carrefour, Dekamarkt, and more buyers from the multiples, passed through the doors through out the two day event More than 5 400 visitors from more than 60 countries globally attended to meet with almost 300 suppliers, learn about the ver y latest product innovations and discover the future trends that will dictate the course of the industr y in the coming years

INNOVATIVE INSIGHTS

Delegates attending this year ’ s show were invited to attend conference sessions examining the key topics dominating the industr y agenda Curated around three trends based streams Free From Retail, Vegan and Plant Based and Supplier and Insights and delivered by more than 65 exper t speakers including ProVeg International, IRI Worldwide , Döhler, Foodvalley, Wageningen University & Research and FMCG Gurus the sessions provided insights into the latest industr y research, analysis and key trends shaping the sector These were suppor ted by extensive networking oppor tunities and the latest product developments from key exhibitors

AWARDING SUCCESS

Celebrating the ver y best of the industr y, this year s Awards were a hotbed of excitement, with organisations celebrated in four key cate

Recognised globally as the original and most coveted award cere mony 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 welcomed 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

In attendance were: TV personalities, Chris Tarrant, Dr Ranj Singh (ITV’s This Morning); Saira Khan; actor Nina Wadia; former England footballer, David Seaman and cricketer Phil Tuffnell

In a video message of suppor t Prime Minister Rishi Sunak said “The thing I’ve learnt about being Prime Minister is that the best training I ever had was working in a curr y house I know how hard ever y one of you works from the chefs to the waiters to the restaurant managers and the deliver y drivers And that experience gave me a huge appreciation of business, of the impor tance of treating people fairly and the value of this most iconic of British Asian industries So I m delighted to be suppor ting Britain’s ‘Curr y Oscars’ I want to thank all of you for ever ything you do to fill our high streets and our homes with some of the best curr y in the world ”

It was a tough contest in the Product of the Year categor y, but the deser ving first prize went to the Spanish company Sanygran with their product vegan Tuna The original aim of the project was to develop an extruded food product out of legumes and cereals which could substi tute meat and be suitable for people who do not eat animal based food products, such as vegans and vegetarians Runner up was Zero Carb Company with their product Zero Carb Bread

The Newcomer of the Year award was handed to the amazing Newcomer company Intolerants The company offers different vegan and gluten free products The most innovative product they offer is a gluten free , vegan, sugar free egg The runner up for the Newcomer was Veggie Crumbz with an innovative way of fr ying Bonvita took home the Lifetime achievement award They have a wide

variety of chocolate It does not only taste good but the chocolate are Fair Trade , 100% vegan and gluten free The company uses rice milk and not cows milk This makes the chocolate 100% vegan and this is the rea son why this company deser ve the Lifetime achievement award!

Commenting on the success of the exhibition this year, Free From Functional Food & Health Ingredients event director Ronald Holman said: “We have been completely blown away again by the response to the exhibition this year compared to last year Not only did it surpass all our expectations in terms of visitor and exhibitor figures but most impor tantly, the atmosphere among attendees was extremely positive Visitors were able to identify new and exciting products from exhibitors, suppli ers did business with the retail and manufacturing contacts they wanted to meet, delegates spoke extremely positively of the education oppor tu nities at the conference and overall the industr y seemed to be buzzing with life after a difficult few years I would like to extend my hear tfelt congratulations to the winners of our awards who have all worked so hard to get to where they are today ”

“We now move on to planning our next event Free From Functional Food & Health Ingredients in Barcelona, which is already 65% re booked following our successful during the Amsterdam & Barcelona edition It will take place on 30 31 May 2023 and we ver y much look forward to welcoming the industr y to the FIRA in a few months' time ”

For more information on the Free From Functional & Health Ingredients Expo which returns to the FIRA Barcelona from 30 31 May 2023, visit https://barcelona freefromfoodexpo com/

gories Brand of the Year was awarded to Austrian company Landgar ten GmbH & Co The company which was set up in 1989 offers the develop ment, manufacturing and refinement of innovative snacks and the finest treats for body & soul Runner up for Brand of the Year went to LilaLou Biscuits

Birmingham s much loved and applauded Indian restaurant Lasan have won the British Curr y Awards for a record sixth time!

vision and true to India

The evening also paid tribute to the late Enam Ali MBE, 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

Spotlight On Security

Hospitality venues could soon be legally required to devise and provide specific security plans for a terror attack

Richard Winstanley at BFT Automation looks at the role of Hostile Vehicle Mitigation as par t of a protective security strateg y

“The devastating Manchester Arena bombing in 2017 sparked calls for the Government to consider the responsibility of public venues in protecting their visitors in the event of a terror attack

The Protect Duty Bill sets out to do just that and took a step clos er to becoming legislation when it was included in the Queen’s Speech in 2022 While it has yet to progress through Parliament, once it passes into law venues with a capacity of more than 100 people will need to devise and provide specific security plans for a terror attack

This will require a thorough over view of a hotel or pub s security operations and, as hostile vehicles have become increasingly relied on by those seeking to launch an attack, it’s impor tant to consider Hostile Vehicle Mitigation (HVM) as par t of a protective security strateg y

ASSESS THE RISK

The process of introducing HVM should begin with a risk assessment and some examples of what this should include are:

1 Identifying all vehicle access points

This includes looking at any weak areas that may be par ticularly vulnerable

2 An investigation of the local environment

The surrounding roads are likely to have an impact on the threat of HVM For example vehicles approaching the proper ty will need an area of ‘ run up ’ in order to build up speed, so if this is denied by the ver y nature of the road layout, the risk is reduced

3. Parking considerations

If the introduction of security barriers are likely to impact on access to parking facilities, there are measures that can be taken to address this, such as the use of automated bollards that can be lowered to allow entr y

4

The immediacy of any threat

In circumstances where a venue is made aware of a clear and present threat to their premises it’s possible to hire temporar y security products while you search for a permanent solution

These are just a few examples and manufacturers and installers of HVM solutions are well placed to suppor t security teams in the risk assessment process if needed CONSIDER

YOUR OPTIONS

There are numerous HVM solutions which range from automatic bollards and HVM street furniture to static columns and temporar y barriers

If rammed by a truck travelling at speed, conventional barriers may slow the vehicle , but could still be dis placed beyond the point of impact and strike anyone in the immediate vicinity The simplest and most versatile solution is to install cer tified anti terrorism bollards, either fixed or retractable , which offer protection without impeding on the movement of pedestrians and cyclists

The Government backed Centre for the Protection of National Infrastructure (CPNI) is a useful star ting point to find out more about the range of bollard options available: www cpni gov uk Plus the Perimeter Security Suppliers Association (PSSA), which has a dedicated hub of information purely on HVM: https://hvmhub com/about/

Installers and manufacturers can advise on practical details that will influence what make of bollard a security team decides to use such as the ground conditions at a site and the placement and spacing of bollards in rela tion to pedestrian movement

The threat of terrorism in the UK remains serious and even without the changes likely to be imposed by the impending Protect Duty Bill, hospitality venues reviewing their protective security strateg y will need reassurance that the measures they’re taking will go far enough to protect themselves against an attack

Whether it’s mitigating against an act of terror or any other serious crimes where a hostile vehicle could be used, HVM can play a sig nificant role in protecting proper ty and, most impor tantly, your staff and customers A member of the PSSA, BFT Automation is a manufacturer and distr ibutor of entrance automation tec hnology that controls access for people and vehic les in commercial, residential and urban environments

Gloucestershire Operations Manager Takes Home

some of the best talents within the sector

Collectively, the pair have played an integral role in the hotel’s com mitment to implementing sustainable procedures with several eco friendly initiatives including the ‘Carbon Cancelation Package’ championed in recent months to tackle impor tant issues such as the ongoing energ y crisis

Having star ted his career as a waiter at 16, Dominic quickly estab lished himself and laid down his mark on the sector quickly rising through the ranks to be charged with the day to day running of opera tions at Stonehouse Cour t

Since joining in 2012, Dominic has systematically transformed the hotel’s food and beverage offering establishing the 17th centur y manor house’s F&B into the best performing depar tment across the Bespoke Hotel collection, of which Stonehouse is a par t of Dominic is also deeply enthusiastic about his staff relationships, par ticularly with the hotel’s General Manager, Maz Jurko, whose shared attention to detail has ensured consistency and quality while retaining

THE PROBLEM: INACCURATE QUALITY CON TROLS

Reflecting on his victor y, Dom said: “I’m incredibly humbled to receive such a prestigious accolade and be recognised amongst some of the leading forces within the sector I d like to acknowledge and thank ever yone at Stonehouse Cour t whose suppor t and commitment has been fundamental to the successful operation we ’ ve been able to instil over the past 12 months ”

Commenting on Dom’s success, Sarah Brewster, Director at Stonehouse Cour t, said: “Dominic is an exceptional individual and we are so for tunate to have him on board with us here at Stonehouse Cour t He’s one of a kind and conducts himself impeccably from the front and outwardly into the industr y which is evident in the opera tion he oversees daily He works tirelessly to ensure ever yone at Stonehouse Cour t is striving towards excellence and epitomises what it means to illustrate a professional and successful career within the sector Ever yone at Stonehouse Cour t is so proud of him and we look for ward to continuing Dom’s success collectively in the years to come well done , Dom!”

A Gloucestershire Operations Manager is forging a stellar reputation in the hospitality industr y for his outstanding achievements within the sector after taking home the ‘Employee of the Year’ accolade at the Bespoke BeFactor Awards an annual celebration of excellence across the UK s largest independent hotel group

Dominic Weager, Operations Manager at Stonehouse Cour t, an inde pendently owned hotel in the hear t of the Cotswolds, has transformed the Gloucestershire destination from a modest 3 5 star hotel into an award winning beacon of excellence As a result, he has been recog nised as the standout employee across more than 100 proper ties throughout the UK

Southampton Votes Tomatoes as the Worst

Part of

English, According to New Survey

data, it is the most favoured par t of a Full English, with 32% of respon dents saying they needed it on their plate

Bacon narrowly beat sausage , which took second place in the rankings (18%) and coming in third was a fried egg (16%)

The sur vey, conducted by HelloFresh to celebrate English Breakfast Day (2nd December), polled 1,094 adults from all around the UK on their breakfast preferences

Surprisingly, 6% of respondents in Southampton prefer black pudding for breakfast over beans, while mushrooms have been identified as their preferred vegetable addition, topping beans (4%) and tomatoes which were the least popular item receiving 0% of the vote FULL ENGLISH BREAKFAST ITEMS, RANKED FROM MOST TO LEAST

Mimi Morley, Recipe Development Manager at HelloFresh said: “Over the years thousands of people have made the full English breakfast a tra dition! Whether it's fuel for physical labour, a hangover cure or a week end treat, you can always count on this hear ty platter

And now, there are lots of options for alternative recipes to the tradi tional dish, making it even more sought after amongst Brits! But if you are bored of the same old sausages and beans we ’ ve been able to find the best tasting additions you can tr y at home

Mimi Morley and the HelloFresh team have compiled two tantalising twists for you to add to your next cooked breakfast!

AVOCADO TOAST

If you ’ re wanting to add a healthier twist to your brekkie , spreading some creamy avocado on your toast will do the trick! Packed with pro teins, healthy fats, and nutrients, it makes the perfect addition to this dish and it’s super simple , yet so tasty! Top the avocado toast with the fried egg and garnish with your favourite seasonings

BACON HASH BROWNS

Much more delicious and crispier than your standard hash brown! Finely chop the bacon up and add to your mixing bowl of potatoes and onions, pop in your flour, milk, egg and seasoning of your choice to cre ate that exquisite toast potato flavour Mix well before dividing into squares To cook, heat the oil in a fr ying pan, you can use butter as well if desired and wait until sizzling gently fr y on either side for a couple of minutes or until the edges turn golden Work in batches if needed

Mimi commented: The crunch of the bacon adds so much to the hash browns that you don’t need anything else! It’s a great way to elevate the flavour of the potatoes and makes the ideal complement to your dish if you ’ re bored of the same old ingredients ”

Benares Wins ‘Best Restaurant in

Central London’ at British Curry Awards

Benares, the Michelin starred modern Indian restaurant in Mayfair, was awarded the top accolade of ‘Best Restaurant in Central London & City’ for the second year running at the 18th annual British Curr y Awards on Monday 28th November

Speaking on the restaurant’s success Executive Chef Sameer Taneja comments: “We’re so proud to be awarded Best Restaurant in Central London again in 2022 Providing excellence through innova tion, passion and exceptional ser vice is always at the forefront of ever ything we do and this award is a testament our team’s dedication and hard work ”

Described as the Curr y Oscars , the awards hon our the ver y best of the UK’s curr y restaurants Prime Minister Rishi Sunak shared a surprise video message during the ceremony, praising the hard work of those in the industr y Restaurants are nom inated by the general public to create an authentic list of the nation’s favourite Asian eateries, followed by a rigorous vetting process by an independent panel of judges

The win comes hot on the heels of Benares’ ‘Fine Dining Restaurant of The Year’ award at the Asian Curr y Awards on Sunday 20th November

Motto by Hilton to Open First Hotel in the UK

er, work or socialize for guests and locals

Patrick Fitzgibbon, senior vice president, development, EMEA, Hilton, said,

“We are excited about the arrival of the Motto by Hilton brand in the UK The hotel will cater to a range of guests, whether travelling for work or play, solo or in a group, with innovative new features such as multi use group spaces and multiple connecting rooms It will give guests the freedom and flexibility to customise their stay in this celebrated Scottish city and will pave the way for future proper ties in the UK as we grow the Motto by Hilton brand into vibrant city locations

travelers with one of a kind experiences by bringing together the best elements of a lifestyle hotel, from efficient guest rooms, activated social spaces, and locally inspired design and food & drink options Guests can expect

and innovative hospitality experiences with features such as multiple Confirmed Connecting Rooms to

use space ideal for larger groups, and vibrant communal spaces with access to gath

Rishi Singh, Silk Proper ty Group, owners of the Motto by Hilton Glasgow hotel, noted,

“The for thcoming Motto by Hilton Glasgow is an incredibly exciting addition to the city We re delighted to be working on this project with the team at Cycas Hospitality, using their impressive experience as a pan European hotel company to launch this new concept on the Scottish market ”

the Motto by Hilton brand to the UK with the anticipated opening of Motto by Hilton Glasgow on the banks of the River Clyde

The 186 room hotel will follow the brand’s European debut in Rotterdam, with the Netherlands hotel opening last week Motto by Hilton Glasgow will join more than 160 Hilton proper ties across the UK and seven existing Hilton proper ties in the Glasgow area The hotel is par t of a franchise agreement with Cycas Hospitality and is under the ownership of Silk Proper ty Group Motto by Hilton is an urban, lifestyle brand designed to help guests live like a local in prime locations globally The brand provides

Longest-Serving Publican in Birmingham’s

Gay Village Receives 25th Anniversary Award

The longest ser ving publican in Birmingham’s gay village Andy King of The Fox on Lower Essex Street has received a prestigious award to mark his 25th anniversar y at the pub The award from the pub’s landlords Star Pubs & Bars also recognises the contribution The Fox has made to the community over the last quar ter of a centur y Andy has no intention of “calling time” yet and is now extend ing his lease in order to clock up a fur ther five years at The Fox Nuneaton born and bred Andy has

good causes ranging from Birmingham’s Dog home to Macmillan Cancer Suppor t

Andy discovered his love of hospi tality as a boy when he helped out at the working men ’ s club, where his dad was chairman, and has been in the industr y since leaving school

played

years ago

first Birmingham

it

campaign

Says Andy: “Birmingham has changed out of all recognition in a really posi tive way from when I took over The Fox in 1997 Back then, the windows were covered to prevent hostility towards customers Now there’s a lot less stigma, and many straight friends of our LGBTQ+ customers enjoy coming with them to The Fox, too I never thought for a minute I’d be here this long I’m still loving it, and The Fox and its customers are like a family to me I’m a traditional licensee at hear t and believe pubs fulfill an impor tant social function in suppor t ing the people they ser ve as well as giving them good times ”

Comments Star Pubs & Bars’ area manager for Birmingham, Jacqueline Frow: “Andy is a

who is passionate about The Fox He’s made it a ver y special place and an asset

Birmingham It’s an

He cares about his customers and is always adapting The Fox to embrace the latest trends ”

achievement to keep any pub at the top of its game for so long It’s all down to

Taking Steps Towards A Sustainable Future For Hospitality Businesses

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 materi als

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 business es have appointed a chief sustainability officer, while over half (56%) have an employee in post, whose remit includes sustainability And, with the UK Hospitality Association unveiling its 10 pledges to guide those working in the sector to net zero by 2040, it s clear the

Available in a 100% blend, bulk Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%4 compared to conventional LPG For busi nesses 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 highlighting the amount of CO2 saved

THE FUTURE WITH CALOR

a central role in Birmingham’s gay scene since taking over The Fox 25

Not only has The Fox provided a safe , welcoming space for LGBTQ+ people , but Andy helped stage the

Pride in 1997 and the pub has par ticipated ever y year More recently Andy was a co founder of the

to create Birmingham’s HIV and AIDS Memorial and spearheaded the fundraising drive for

One of the last remaining Victorian pubs in the gay village The Fox prides itself on filling the role of a tradi tional community local offering a friendly meeting place for LGBTQ+ people of all ages and their friends in Birmingham Known as the ‘little gay bar with the big gay hear t’, it nur tures and showcases up and coming LGBTQ+ musicians and enter tainers from the area and raises thousands of pounds for local charities and

fantastic licensee

to

amazing

Andy’s enthusiasm

BBPA Writes Open Letter to Negotiating Parties of the Rail Dispute

With just two weeks to go until the first planned December rail strike the British Beer and Pub Association, British Institute of Innkeeping, Night Time Industries Association, Mayor of the West Midlands Andy Street and the Association of Town and City Management have (29 November 2022) written an open letter to the negotiating par ties in the rail dispute stressing the urgent need for a resolution

Regarding the letter and the ongoing disputes Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“The weeks leading up to Christmas are the busiest of the year for pubs, and they were looking forward to trading normally for the first time in three years but news of these strikes have dealt a

serious blow in an already critically difficult economic climate

Ever y day we go without a resolution is another day of damage to the industr y, with cancellations being made and Christmas par ties called off

“Our industr y desperately needs a boost this Christmas and so we are urging all par ties to find an urgent resolution to rescue this festive season from ruin for our pubs ”

Read the letter at https://beerandpub com/wp content/uploads/2022/11/BBPA open letter to unions and train companies pdf

Inspiring Young Talent at the IoH’s Flagship Passion4Hospitality Student Event

General

The charismatic Peter Avis FIH gave the captivated audience an over view of his amazing, international, celebrity strewn

From his first hospitality job as a dishwasher to his current role as GM and his journey in between

Talking about his passion for hospitality and his pride in being par t of the IoH and the industr y Peter said: “Ever y role in hospitality helps deliver the customer experience When I was told that even as a dish washer, I made a difference , I was hooked I wanted to strive to be a GM and I strive now to help others feel the same way ”

He continued: “When I star ted out the industr y was ver y different Today it has changed for the better The hours, conditions, and pay are better than when I star ted And it is more inclusive than ever before and since Rober t Richardson FIH MI introduced the Diversity Shield pin in 2021 I am proud to wear it and encourage all those that are passionate about diversity and inclusion to buy a Shield and do the same

Since winning the inaugural Restaurant Manager of the Year title in 2009, my passion for the IoH began,” said Peter “The work and com mitment Rober t Richardson FIH MI and his team have to help young people feel passionate about choosing this industr y as a career is amazing And the wealth of resources the IoH offer has helped me and my career without a doubt Now as Co Vice Chair of the IoH Super visor y Board, I believe ever yone in hospitality should be par t of the only professional body that represents the industr y, the IoH ”

The annual P4H event brings together students, universities, colleges, employers and training providers from across the world, under one roof This year our fur thest attendee had flown in from Dubai

Over 30 establishments took par t in the career fair this year and over 400 students came through the conference doors at the Novotel London West, Hammersmith, London IoH CEO, Rober t Richardson FIH MI who opened and closed the

busy day commented: “Passion4Hospitality is my favourite event in our Institute of Hospitality calendar, and it was a sincere pleasure hosting this conference and seeing, first hand, the infinite potential of our future #HospitalityFamily ”

Rober t continued: “P4H is about the students It’s about giving them the oppor tunity to make contacts, meet people , network, learn, grow and be inspired Pushing themselves out of their comfor t zones to talk to people It’s about motivating them to help show that hospitality is a brilliant career choice I think we achieved that today ”

The IoH Youth Council took an active role in the day introducing guests on stage and talking to students in the Coffee and Conversation area, which was overflowing at several points of the day Katariina Reissaar AIH, Co chair of the IoH Youth Council commented: “It was an incredible day, full of energ y and smiles If we have inspired one young person today it was all wor th it ”

The conference schedule , which included a wealth of talent from all areas of the hospitality industr y and from across different levels, includ ed panel discussions on: ‘ To lead or to manage?’ led by Harr y Fielder, Managing Director of Umi Digital, ‘Stop, Look and Listen! Mental Health in Hospitality led by Rober t Bird FIH Director of Sales HIT Training and ‘Sustainability in the Spotlight’ led by James McComas FIH

For the second year, the IoH official I m In Podcast was recorded live in front of P4H delegates Discussing ‘Controlling your Attitude’ Phil Street FIH was the usual question master, and host and was joined on stage by Nicolas Medicamento MIH, CEO, Doctor Cocktail Ltd, Alan Tang MIH, Restaurant Director, Shangri La, The Shard, London and Katariina Reissaar AIH, Front Office Manager at Jur ys Inn, now Leonardo Hotels

The highly contested Hotel, Operations, Tactics and Strateg y Business Game (HOTS) led by Peter Russell MIH ISHC , saw teams from Sheffield Hallam University, NHL Stenden, University of Gloucestershire , The Grand Brighton, Coventr y University, University of Surrey, Cardiff Metropolitan University and Oxford Brookes University battle it out most of the day before Cardiff Metropolitan University scooped the coveted trophy as 2022 HOTS champions

This year ’ s careers fair, which was buzzing throughout the day, includ ed: Worshipful Company of Cooks, Exclusive Collection, The Belfr y, Aimbridge Hospitality EMEA Rosewood Hotels Z Hotels Balmer Lawn Hotel & Spa, Hotel Café Royal, WSET Global, Champneys, Novotel London West, and the Royal Household IoH Company Sponsored members TGI’s HIT Training Leonardo Hotels and Canopy by Hilton London City also attended, amongst many other prestigious names

Concluding the event Rober t Richardson FIH MI said: “Suppor ting the future of our industr y is so vital, especially now, and Passion4Hospitality would not be possible without the hard work, pas sion and dedication of so many people I am so proud of what this conference demonstrated and so proud of ever yone that said #imin to being par t of it

Rober t continued: “Thank you so much to ever yone who joined us as a delegate , ever yone who took time out of their busy diaries to con tribute to our careers fair, our par tners and suppor ters, and all the wonderful speakers on stage , discussing leadership, sustainability and mental health Thank you to our amazing IoH team and our Youth Council I cannot wait to see ever yone at Passion4Hospitality 2023 ”

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

The IoH flagship student conference and careers fair, Passion4Hospitality (P4H) closed on Friday 25 November 2022 with a standing ovation for the keynote speaker, Peter Avis FIH, GM at Galvin at Windows and 10 Degrees Bar and Co Vice chair of the IoH s Super visor y Board

career

Manager, Champneys Eastwell Manor Hotel & Spa and mem ber of the new IoH South East Region Committee

Main Shop Increase Prompts Reduced Frequency in Depot vs Pre-Pandemic

There has been a notable uptick in wholesale visits that a driven by the main shop mission, across retail and foodser vice , as shown by the latest Lumina Intelligence s Wholesale Market repor t

The main shop mission has indeed become the most popular among retailers and it has grown in impor tance over time , as the current economic outlook prompts retailers to avoid regular small purchases and opt for bigger top up missions to miti gate the impact of the increasing costs Playing into this trend, promo weeks and event days are being used to drive footfall and build loyalty

“Worsening cost pressures are prompting behavioural changes in wholesale cus tomers Both retailers and foodser vice operators are opting for bigger, main shops to maximise savings Lumina expects cost pressures to increase into the Winter months with a looming reces

sion threatening a tough period, especially for the foodser vice market,” commented Insights Manager Katherine Prowse

Growth in main shops, par ticularly for cash and carr y visits, has driven a decline in frequency in 2022 Retailer cash and carr y frequency has declined by 10%, whilst foodser vice cash and carr y frequency is down 13% as operators manage costs

Within this overall decline , 19% of independents are visiting the wholesaler depot / Cash & Carr y more frequently to avoid paying for deliver y

Foodser vice focused wholesalers are expected to see strong growth as the sector recovers, whilst traditional wholesalers’ turnover growth slows following bumper 2020 Hybrid wholesaler Morrisons is expected to have grown its wholesale business by more than half from 2019 2022, following the acquisition of McColl’s convenience business

SIBA Launches New Bottleshop Membership for Craft Beer Retailers

“We are delighted to be one of the first businesses to become a SIB A Bottleshop Member and are fully behind SIB A’s move to bring the Independent Craft Beer industr y closer together We work closely with a huge range of brew eries and look forward to engaging more with them to shape the beer industr y for the better

this new membership categor y to build on the relationships we built with Bottleshop owners looking for advice and guidance regarding various issues over the last few years, par ticularly during periods of Covid lockdown where we fought for Bottleshops and brewer y shops to be allowed to remain open as essential retailers ” Neil Walker, SIB A Head of Comms

The Society of Independent Brewers was founded in 1980 and represent around 750 independent craft breweries across the UK; they lobby Government on key issues such as beer duty and suppor t, promote independent craft breweries via competitions and awards, create oppor tunities for brewers to connect with colleagues, as well as offer members tools and advice to improve their businesses

The new SIB A Bottleshop Membership is the final launch of three new membership categories as par t of a remit expansion for the trade association, who represent independent breweries and supplier companies, and this year broadened their membership to include international breweries and UK based homebrewers

There has been a huge growth in independent beer shops in recent years, with many offering new local deliver y and subscription ser vices during Covid as people sought to suppor t local independent businesses

Linda Birch from Brewer y Market in Twickenham, Surrey, has pledged her suppor t and joined as one of the organisations first Bottleshop Members

On a business level the suppor t and member benefits SIB A offer are hugely valuable and for us it’s a no brainer to become a member we will be encouraging other beer shops to do the same I also look forward to working with SIB A to deliver even more oppor tunities and benefits for us and other members in the future ” A Hoppy Place , a craft beer bottleshop and tasting room with outlets in both Windsor and Maidenhead, Berkshire , have said SIB A’s suppor t through Covid was a huge benefit to the sector and are joining as a founding member of the SIB A Bottleshop Membership Co Owner Dave Hayward commented, “We are a relatively new business, launching August 2019 Through the COVID lockdowns we ’ ve seen the huge benefits SIB A has brought to the sector, battling for the necessar y grants and suppor t our industr y needed to sur vive As a business we took impetus from their work, as well as learning from their panels, and went on to win the UK’s Best Independent Craft Beer Retailer (single) categor y in 2021 We are sure the health of the bottleshop sector is better as a result of SIB A’s effor ts and are proud to join as one of their founder bottleshop categor y members ”

SIB A have been real suppor ters of beer shops in recent years through their SIB A Business Awards, where for a number of years a “UK’s Best Independent Craft Beer Retailer” (separate single and multiple retailer awards) has been given In 2021 this was complimented by a new Online Retailer award again seeking to highlight those businesses selling a superb range of independent craft beers and offering a great customer experience

ety in general and the Trust has played an incredibly impor tant role in investing in proj ects that strengthen and suppor t those that aspire to a career in the sector

“It is a huge honour to step into the Chief Executive role at such a challenging time for the sector and I am ver y much looking forward to building on the strong legacy of the Trust to ensure it maximises its positive impact in the arenas of hospitality educa tion and skills development

As

how best to suppor t and develop next generation hospitality leaders

She said: “The hospitality industr y is absolutely central to both our economy and soci

In a trading and strateg y update the Barkby Group has announced it is looking to dispose of its nine pubs

It comes after the group previously announced in July that it was looking to dispose of all non core assets, apar t from its premium gastropub business

In a trading and strateg y statement , the group said: In our July 2022 update , the board announced it had determined to focus on roadside proper ty development and investment and to dispose of all the group ’ s other businesses and investments As we move towards implementing this strategic change , we expect all non core businesses, including Barkby Pub Co, will not form par t of the group moving forward In recent months, we have met a number of prospective institutional investors and have received positive feedback around scaling our roadside proper ty investment and development business and continue to explore doing so ”

The group also repor ted revenue in its pub business was down 3% down year on year, “broadly in line with the overall sector as household spending decreases” It said Christmas bookings look “strong” and it remains

Howard Field, Chair of Trustees at the Savoy Educational Trust, said:

“The Board of Trustees has worked hard to find a Chief Executive who can continue to build on Julia Sibley’s strong tenure and Angela’s proven experience and passion for suppor ting and developing education, training and skills in the sector through her work at Oxford Brookes University and at FLIGHT means she is the perfect choice

We ver y much look forward to welcoming her as she begins her role in the new year ”

We

sus

trade counter, last mile logistics, convenience food, EV charging hubs and light industrial commercial buildings Our view is that this strateg y, once scaled, has the ability to deliver double digit annualised total accounting returns

optimistic for a strong festive trading period The group said the majority of the energ y contracts at its pubs were fixed in December 2020 until December 2023, “ so the business is well protected from the wider ener g y cost pressures facing the industr y ” It added inflationar y pressures on labour, food and drink margins “ are in line with the wider hospitality sector

Barkby Group also revealed a sales process was launched for Workshop Coffee in September, which has coincided with “ a strong recover y in the business as it returns to pre pandemic levels” It said the sales process is progressing, with discussions ongoing with a number of interested par ties under non disclosure agreements

Commenting, Charles Dickson, Executive Chairman, said: “Following on from our July announcement we have made good progress in streamlining the Group We have completed the sale of our stake in Verso Biosense and made fur ther progress exiting the remaining non core businesses

remain focussed on scaling the real estate business with a par ticular focus on high quality modern

tainable roadside developments in the form of drive thru’s,

The Savoy Educational Trust has appointed Angela Maher Co Founder and Director of FLIGHT (Future Leaders in Global Hospitality & Tourism) its new Chief Executive Maher will join The Savoy Educational Trust in Januar y 2023 and will work alongside Margaret Georgiou Administrator and Secretar y to the Board of Trustees at the inde pendent grant giving charity

incoming Chief Executive Maher will build on the legacy of Julia Sibley MBE Earlier this year Sibley, who has been Chief Executive for 25 years, announced she would be leaving the role at the end of 2022

Maher taught at The Oxford School of Hospitality Management at Oxford Brookes University for 25 years, before co founding FLIGHT, a not for profit organisation whose mission is to create a global conversation between educators and employers about

whilst Sex on the Beach has now over taken Mojito to take the number two spot These are all drinks on the sweeter end of the scale , which reflects the ever younger typical cocktail drinker, with 18 34 year olds accounting for 53% of cocktail drinkers in the UK²

Consumers are also continuing to expect cocktails in outlets that haven’t traditionally offered these ser ves with 46% drinking cocktails in pubs (+8pp)³ This is reflected in the total share of sales for cocktails ris ing massively in these venues, hitting 10% in food led pubs (+122%) and 7 9% in drink led pubs (+107%)³ And regardless of the venue , cocktails continue to be a profitable addition with drinkers willing to pay on aver age £9 05 per cocktail¹

However, as consumers increasingly feel the sting of the cost of living crisis, the perception of the value of a drinks menu will become increas ingly impor tant with 41% of consumers opting to focus on value when choosing their cocktail¹ Venues can continue to capitalise on the cock tail boom by promoting happy hours and 2 4 1 style promotion This may feel like shor t changing in the shor t term but there are plenty of options that can make cocktails cost effective and high in margin for venues

Commenting

TRG Concessions, one of the UK’s leading travel hospitality operators, is pleased to announce a strategic development agreement with Jones the Grocer, the ar tisan café, baker y, patisserie , gourmet grocer, deli and cheese monger headquar tered in Dubai

This exclusive par tnership won one of the largest concession awards at London’s Heathrow Airpor t which will see two venues, Jones the Grocer and Jones the Grocer Express open in Terminal 2 in 2023 The Jones the Grocer site , with over 170 covers, will be its largest airpor t store in the world and the first in the United Kingdom

Comprising over 5,900 square feet in Terminal 2’s international depar ture lounge , Jones the Grocer will showcase culinar y theatre in a food hall style development to create a truly immersive dining experience A bar will ser ve craft beers, wine and cocktails alongside ar tisan cheese and meat boards as well as sharing plates Chefs will cook Jones the Grocer’s modern, globally influenced, laidback food for breakfast, lunch and dinner in a live grill and kitchen An island bao bar will steam and simmer an array of savor y buns and noodle bowls An Italian pizza oven and pasta bar will treat travellers to hand thrown pizzas and freshly tossed pasta

Jones the Grocer Express, located immediately in front of Jones the Grocer, is a grab and go concept aimed at the hurried traveller looking for good quick ser ve ar tisan food This venue will offer pastries pies sandwich es wraps soups and freshly tossed salads Exper t baristas will pour fantastic flat whites along with smoothies leaf teas, and a selection of hot and cold drinks Travellers will have the oppor tunity to savour ar tisan cheese toasties and shop from a selection of Jones the Grocer s grab and go retail

a testament to the vibrant and globally relevant trend setting food scene in Dubai and the UAE

Mark Chambers, CEO of Leisure and Concessions at The Restaurant Group, said:

“We are delighted to have won this large concession award in par tnership with Jones the Grocer an excellent brand bringing a vast range of quality food options to passengers at Heathrow airpor t Our agreement with Jones the Grocer is testament to our team s ability to identify exciting brands world wide and introduce new concepts to the travelling public ”

Yunib Siddiqui, CEO of Jones the Grocer, said:

“Winning this award demonstrates TRG’s commitment, passion, and belief in Jones the Grocer as a world class brand, as well as their desire to bring the best in food retail to the UK airpor t travel space This will be Jones the Grocer’s largest airpor t store in the world and the first in the United Kingdom My team and I look forward to bringing a stunningly designed Jones the Grocer ser ving fantastic food to London Heathrow ” Fraser Brown, Heathrow’s Retail Director, said:

As Heathrow continues to welcome back more passengers, I am delighted that Jones the Grocer will be joining us in Terminal 2 early next year Jones the Grocer, with its international footprint, will bring the tastes of the world to the

t, a fitting way for passengers to star t their journeys from Heathrow ”

These Heathrow openings are testament to TRG Concessions’ ability to recognise emerging, dynamic brands quietly shaping the food and beverage scene around the world They also mark a strategic phase in Jones the Grocer’s expansion and are

FUNKIN COCKTAILS’ (www funkincocktailstrade co uk) Marketing Director, Ben Ander son, looks at CGA’s newly released Mixed Drinks Repor t and consider s the oppor tunities for on trade venues

The professional division of manufacturer of commercial laundr y and dishwashing appliances Miele , has appointed Egizia Maria Felice as Marketing Manager for Great Britain and Ireland Felice will be responsible for overseeing the marketing manage ment of the hospitality, care and ser vice (HCS) sector, as well as growing their labo rator y, medical and dentistr y (LMD) sector

Felice brings six years of experience in marketing and communications to her new role , with previous marketing roles at Oxentia, a global innovation consultancy, and academic publishing house Oxford University Press Her specialisms include strategic communications for international development agencies as well as marketing for aca demic research and publishing

on her appointment, Felice said:

“I have always admired the inherent quality of Miele products and its ethos of immer besser (ever better), so being able to join the Miele Professional team is a fantastic oppor tunity As the organisation is dedicated to becoming the leader in sus tainability within its industr y, one of my targets is to build relationships with busi nesses who also have sustainability at their core , and to showcase how Miele’s innovative technolog y can suppor t their journey”

Simon Venni, County Sales Manager at Miele Professional, commented:

“We’re thrilled to have Egizia on board to lead our marketing team We’re excited to see how Egizia’s broad range of perspectives will suppor t us in reaching out to new customers ”

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 138

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

enhance

unique

while also spending a few days in Milan “We

that

who purchases one of

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

to ensure that they are able to

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

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

Commercial Kitchen Fit-Out with Williams

By

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

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

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

ents right where the kitchen brigade need it

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

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

Malcolm Harling, sales and marketing director, Williams Refrigeration

Design and Refit

Archetypely

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

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

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

and managing the site and main building works

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

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

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

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

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

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

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

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,