CLH Digital - Issue #139

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

As

around 4%

Another repor t reveals that tomorrow, Saturday the 10th, hospitality sales are predicted to hit £98 million as millions of fans head out and watch the quar ter-final stage from their local hospitality venue

The repor t confidently states that pubs, bars and restaurants will sell 16 3 million pints as the final eight teams fight for a place in the semi-final stage!

I suspect it will be more than that - my own prediction is 20 million pints plus!

I predict a ver y difficult game , but if England can get through to the semi-final what a boost to the sector it will be , right on top of Christmas!

Another positive repor t on page 13 reveals that two thirds of Brits are planning a holiday between this month and Februar y

And I am one of them! A regular overseas holidaymaker, since the pandemic broke I have not been abroad since 2019 opting for shor ter breaks here in the UK

I haven’t long returned from one in Cornwall as a matter of fact It was absolutely fantastic , and the repor t states that travellers globally are favouring domestic trips (57%), which is good news

My next “shor t break” is to my home city of Liverpool, which comes in at number 7 in our lead stor y on the UK’s most vibrant cities

A bit of a surprise for me actually – I thought it would most definitely have been in the top 5!

My point is of course we have wonderful vibrant cities coastlines heritage and natural beauty, all right here on our own doorstep, and thankfully it appears we are now we are taking full advantage of it!

Another stor y which took my eye is union Unite s campaign for staff to enjoy free save travel from work after late-night shifts (see page 16)

I don’t think anybody would argue that staff must be protected, and the incident Union highlights does, of course , make shocking reading But the sector generally is struggling in the face of rising costs general inflation and in par ticular huge energ y increases which if the government does not help out with, may see a swathe of business closures

One would rightly say you cannot put a price on people’s safety, but economics are economics and if businesses are struggling in the face of rising costs then it may be an expense that simply cannot be met

We will be looking next week at some advice , guidance and best practice on what operators can do in the most cost-effective way to ensure their staff ’ s safety so please do watch out for next week’s issue!

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

Christmas Rush & World Cup Bring Hospitality Sales Boost

However, the soaring price of energ y, food and other costs is putting both hospitality businesses margins and consumers ’ spending under severe strain With Britain’s rate of inflation reaching 11% in October, most operators’ city-centre sales are still well behind the levels of both 2021 and 2019

The ’Top Cities’ repor t combines CGA’s sales data with Wireless Social’s check-in statistics to provide a ‘vibrancy’ ranking of the top 10 cities Manchester tops the list for the third time in a row, with double-digit sales growth It finished ahead of Glasgow and Birmingham, which features in the top three for the fifth successive period At the other end of the rankings London is bottom for the four th period in a row, though sales and check-ins here continued to move closer to pre-COVID levels See below for the full list of cities CGA client director Chris Jeffrey said:

“Restaurants, pubs and bars have steadily built back from COVID-19 turmoil over the course of 2022, and these latest figures are encouraging for the key festive season The World Cup, Christmas markets and par ties should all deliver good footfall and spending, but the costs crisis and prospect of more rail strikes cast a shadow over the crucial final weeks of the year Consumers are as keen as ever to eat and drink out but with so many challenges not of their own making some city-centre businesses face a make-or-break Christmas ” £98 MILLION HOSPITALITY WORLD CUP BOOST

in an additional boost, England’s progression to the World Cup Quar ter-Final stage is predicted to bring in a combined £281 million for retail and hospitality venues across the nation, according to a new repor t

The World Cup 2022 Spending Repor t1 by VoucherCodes co uk predicts that 27 7 million consumers will watch the World Cup during the Quar ter-Final stage , from their homes, pubs, bars and restaurants Hospitality sales are predicted to hit £98 million as 6 4 million fans prepare to head out and watch the quarter-final stage from their local hospitality venue It’s expected that pubs, bars and restaurants will sell 16 3 million pints as the final eight teams fight for a place in the semi-final stage – a 44% increase on the number of pints poured during the Round-of-16 games (11 3 million) ENGLAND V FRANCE, SATURDAY 10TH DECEMBER

When it comes to England vs France specifically, the vast majority of the total Quar ter-Finals expenditure will occur during this game , with both retail and hospitality venues predicted to earn £222 5 million from the knockout fixture as 26 9 million fans tune in

Hospitality venues are set to bring in £71 2 million, including £52 6 million in drink sales, with a fur ther £18 6 million being generated through food sales for the game

Maureen McDonagh, SVP International and Managing Director at VoucherCodes co uk, commented: “2022

has been a tough year for the hospitality sector, as consumers continue monitoring their spending amidst the cost-of-living crisis However, it’s encouraging for pubs, bars, and restaurants to see fans are still getting behind The Three Lions while spending responsibly

“There are plenty of ways hospitality venues can drum up fur ther business throughout the later stages of the tournament Whether it’s offering pre-booked VIP seating, discounts on food for large groups, or providing drinks packages during the game , its impor tant venues offer value for money to the predicted 6 2 million customers who are planning to brave the cold and watch matches from outside of their homes ”

Julian Ross, founder and CEO of Wireless Social, said:

“There is continued appetite from consumers to go out and visit their favourite hospitality venues, which we ’ re seeing in this latest repor t The much-needed footfall and trading boost on the back of

THE SERIES OF ‘TOP CITIES:

Vibrancy Ranking’ repor ts is based on

more

BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY

Rankings for the four weeks to 19 November 2022 Numbers in brackets indicate position for the previous four-week period 1 Manc hester (1)

Next Step in Keeping Business Costs Down -

Digitising the Supplier Order Process with Choco

By Alex Kiely, General Manager of Choco

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

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

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

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

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

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

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

THE SUPPLIER PERSPECTIVE

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

THE CHEF’S EXPERIENCE

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

London s Fitzrovia district ser ving a seasonal menu of modern British cuisine , uses Choco “I’ve never come across an online food ordering platform for restaurants before so when I was introduced to Choco I loved the concept We ve been using the platform for a few months now and it’s truly transformed the way we do things 99% of our suppliers use the platform We can see in real time what is available and we can

CODE Announces Annual 30 Under 30 List of Rising Stars in Hospitality

to find ways to move forward as an industr y We should always be looking to promote hospitality as a possible career path to young people across Britain I can think of no better role models than the 30 people in this year ’ s list ’

This year ’ s 30 Under 30 includes chefs such as Max Coen (26), head chef at the recently opened DORIAN in London’s Notting Hill and Connor Blades (24), head chef of Adam Handling’s Ugly Butterfly in West Cornwall Representing the front of house , Lara Rogers (25), general manager at The Barley Mow in London’s Mayfair and Ror y Eaton (28) wine and beverage director at Gareth Ward’s two Michelin-starred Ynyshir in Wales

CODE’s annual 30 Under 30 always includes a strong sense of entrepreneurship from their Founders categor y This year it features Rahel Stephanie (28), founder of Spoons, and Sian Buchan (30), co-founder and general manager of Pine in Nor thumberland

This year, for the first time , there are three individual award winners from the 30 Under 30 list The Innovator Award goes to Jack Feeny (29), founder of Mise en Plastic , a free manual for chefs on how to cut their environmental impact Jessica Thompson (26) has been awarded the Pioneer Award for opening Mingar y Castle on the west coast of Scotland at an impressively young age

Finally, their Inspirational Stor y Award has been jointly presented to Alina Nikulishyna (28) and Sofiia Vystoropska (28) who both fled Ukraine due to the war and came to London under the Homes for Ukraine scheme where they found jobs at the five-star Corinthia hotel

The full 30 Under 30 class of 2022/23 Chefs

Max Coen (26) - Head chef, DORIAN

Nick Rudge (28) - Chef proprietor, The Jackdaw Jamie Smar t (28) - Head chef, Cadet

Ser tac Dirik (26) - Head chef, Mangal II

Sam Yorke (25) - Chef patron, Heron Darice Maher (25) - Baker The Palmerston

Connor Blades (24) - Head chef, Ugly Butterfly

Sam Lomas (27) - Head chef, Glebe House

Founders

Hannah Crosbie (25) - Wine writer & founder, Dalston Wine Club

Sian Buchan (30) - Co-founder & general manager, Pine

Ruben Dawnay (21) - Founder, Ruben’s Reubens

Jack Feeny (29) - Founder, No Mise en Plastic (INNOVATOR AWARD WINNER) Rahel

Stephanie (28) - Founder, Spoons

Lucy Grantham (29) - Founder, Can’t Dance Coffee

Head office

Tara McGovern (26) – Marketing & culture manager The Standard Natalia Spinetto (27) – Sustainability manager, Colletiv Food Camilla Hibber t (29) – General manager, Thyme

Georgina MacDougall (26) – Account director Tonic PR Front of House

George Dar t (25) – Manager, The Farm Table , Marketing & operations manager, Dar ts Farm

Ror y Eaton (28) – Wine & beverage director, Ynyshir Restaurant & Rooms

Sam Smith (28) – Operations director, Caffe Rojano

Beth Morgan-Jones (30) – General manager, Apricity

Rachel Reid (26) – General manager Bar Swift Borough

Molly Spiteri (28) – Operations manager KOYA

Jessica Thompson (26) – Co-owner & general manager, Mingar y Castle (PIONEER AWARD WINNER)

Lara Rogers (25) – General manager, The Barley Mow

Ruhit Abdul (25) – Senior assistant restaurant manager, HIDE

Maura Milia (30) – Bar manager, The Connaught Bar

Alina Nikulishyna (28) & Sofiia Vystoropska (28) – Hostess & waitress, The Cr ystal Moon Lounge , Corinthia

Ethan Davids (28), Jordan Davids (27) & Thomas Tullis (29) – Founder & director, Operations director, Marketing & brand director, Chickpea Group

International Cities Remain the Backbone of Global Travel & Tourism

Qatar’s

Price of Pint Could Reach £20 Warns CAMRA

“Just

Going Greener – Driving New Customers for the Hospitality Industry

The

The

Mitchells & Butlers Returns to Profit-but Highlights “Challenges”

Toby Car ver y, Har vester and All Bar One brands said operating (pre-tax) profit grew to £124 million in the 52 weeks ended Sept 24

The company said this equates to growth of 11 1%, excluding the VAT benefit in place last year In the ten-week period since the end of its financial year on 24 September, it saw an increase in like-for-like food sales of 1 9% and like-for-like drink sales growth of 12 1%, with both in volume growth Total sales in this period grew by 7 3% For the 52 weeks to 24 September 2022, the business repor ted like-for-like sales of 1 1% against 2019 and said that excluding the impact of utilities “profits broadly recovered to pre covid-19 levels” during the year

The like-for-like growth comprised an increase in like-for-like food sales of 5 2% and a decrease in like-forlike drink sales of 4 1% It said sales growth in food was driven by premiumisation and other increases in spend per head, with the strongest performances in its premium, food-led brands However, volumes for both food and drink were in double-digit decline against FY 2019

The company said: Total sales across the period were £2,208m reflecting a 1 3% decline on FY2019, driven mainly by temporar y covid-related sales reductions and closures in the first par t of the year plus site disposals since FY2019 Despite this, adjusted operating profit of £240m reflects a strong return to profitability Excluding the circa £70m increase in utility costs, profits would have been close to pre covid-19 levels, despite the impact during the year of the Omicron variant and inflationar y cost pressures ” “Over the first half of the year, food sales continued to outperform drink, with food like-for-like sales

growth of 6 9% helped by the reduced rate of VAT At this point we star ted to obser ve an encouraging trend of recover y in city sites, as people began to return to offices and city centre destinations, albeit trading in some areas of London, such as The City, remained relatively subdued, par ticularly at the end of the week ”

For the current year, the business said it anticipates an inflationar y cost headwind across its circa £1 8bn cost base in the region of 10-12% before mitigation Inflationar y cost headwinds against 2019 totalled circa £220m during 2022, over the three-year period, with energ y cost increases contributing circa £70m, after consumption savings

It said: “The Energ

UKHospitality Launches Guide to Recruiting ‘Untapped Potential’

By Andrew Mouat, Head of Smar t Mobility at ScottishPower

November Sales Lift, as Live Events and Sport Boosted Hospitality & Leisure

Consumer card spending grew 3 9 per cent year-on-year in November – slightly higher than in October (3 5 per cent), but well below the 9 6 per cent rise in consumer price inflation – as Brits continue to tighten purse strings amid rising living costs and higher energ y bills

Data from Barclaycard reveals that spending on essential items grew 7 1 per cent – an increase on last month’s growth of 5 7 per cent This was mostly driven by the largest uplift in supermarket shopping (6 5 per cent) since Februar y 2021, as well as the highest rise in spending at food & drink specialist stores (1 1 per cent) since December 2021 These increases were likely caused by surging food prices, as well as the quar ter of Brits (26 per cent) who say they have been stocking up on Christmas items earlier this year to help spread the cost

Bars, pubs & clubs, however, saw higher year-on-year growth (4 1 per cent) than in October (1 7 per cent) due to gatherings to watch major spor ting events, such as the ICC Men’s T20 World Cup the Formula 1 World Championship and Rugby Autumn Internationals Supply chain issues are also influencing grocer y shopping habits, as two fifths (40 per cent) of consumers repor t being concerned about products running out of stock earlier than usual Seven in 10 (69 per cent) of these shoppers say they’re worried about shor tages of household essentials such as eggs, likely due to the recent avian flu outbreak, while 48 per cent expect to find it difficult to source Christmas meat such as turkey and ham

The colder weather led more households to switch their heating on for the first time this season, causing spending on utilities to grow 40 1 per cent – higher than October’s increase (36 0 per cent) As a result, even more Brits are expressing concern about the impact of rising household bills on their personal finances (94 per cent in November vs 90 per cent in October)

This comes as almost seven in 10 (68 per cent) consumers say they are finding ways to save energ y at home , with over seven in 10 (72 per cent) of these Brits wearing extra layers such as jumpers and dressing gowns to keep warm An additional 42 per cent are making meals that require less or no oven cooking, while close to three in 10 (28 per cent) are buying or using an air fr yer to save energ y in the kitchen

In addition, 69 per cent say that they are glad the Government has extended the Energ y Price Guarantee beyond April 2023, but at the same time they are still worried about the expected rise in energ y bills after this date Spending on non-essential items grew 2 3 per cent in November, though this was slightly less than last month (2 5 per cent) and significantly

Craft Guild of Chefs and ‘Passion to Inspire’ Set

to Offer Young Pastry Chefs Access to Unique Experience With Pastry World Cup Champion

Following a successful collaboration with NOWAH the UK’s exclusive distributor of Kemplex dough sheeters The Craft Guild of Chefs and ‘Passion to Inspire’ have revealed that they will each be offering an educational visit to the pastr y school in Milan run by Pastr y World Cup champion, Massimo Pica, as par t of their awards programmes in 2023 Pastr y chef graduates from the Craft Guild of Chefs Graduate Awards will be invited to experience this unique trip, as will the winner of the Young Pastr y Chef 2023 competition organised by ‘Passion to Inspire’

Representatives of both organisations were amongst a group of leading chefs who attended a recent trip to the school in Milan, organised by NOWAH Other chefs on the trip included Sarah Frankland, Executive Pastr y Chef at Pennyhill Park Hotel Andrew Ditchfield Executive Pastr y Chef House of Commons and Mathieu Dias Head Pastr y Chef, Brown’s Hotel London

‘On behalf of The Craft Guild of Chefs I was thrilled to be asked to put together a talented group of young pastr y chefs to experience this amazing educational trip,’ said Craft Guild Vice-President, Steve Munkley The feedback from the chefs who attended has been outstanding, with the highlight obviously being the oppor tunity to learn from a pastr y making master ’ The sole purpose of the NOWAH Milan Experience is to provide gifted young professional chefs with an inspirational personal development and growth oppor tunity,’ says NOWAH Director, Youli Chr ysikaki

‘Through our association with Kemplex and Massimo we are delighted that going forward we will be able to offer this amazing experience to young, talented, British pastr y professionals via The Craft Guild and Passion to Inspire

During the two-day experience the chefs worked on a range of different pastr y skills including Panettone making (Massimo used his own mother yeast/lievito madre), bean-to-bar chocolate work, including an introduction to the stages involved in the chocolate making process such as roasting and nib grinding, and Viennoiserie creation during which pastr y was prepared using Kemplex dough sheeters

Commenting on the trip, Sarah Frankland said: ‘What an absolutely fantastic experience it was Massimo was a wonderful teacher and the way the class was run really gave us time to use and then see the Kemplex products in use The content was really exciting, with a perfect pace of learning and suppor t from Massimo s team I know this will be a fantastic experience for any young chefs lucky to be able to join in the future ’

Andrew

CH&CO Crowns its Barista of the Year 2022

to experiment and push boundaries

Making it accessible for baristas at ever y stage of their careers the Barista of the Year competition was split into two categories – Brilliant Basics and Barista of the Year arista of the Year was designed to find the ultimate CH&CO barista champion The multi-disciplinar y coffee competition challenged the more experienced baristas to showcase what they can do with a big emphasis on customer ser vice and exceptional coffee skills, including day-to-day skills, signature drink, latte ar

and brewing Following 5 regional heats, 13 finalists from across the UK and Ireland made it to the final in London

The Brilliant Basics competition was won by Raffaella Grillo par t of the Sky Ocean Rescue Team at Sky Osterley

And just for fun, the CH&CO leadership team and those within the business more use to drinking coffee than brewing it, were put to the test in a timed challenge Following an on-the-spot training session and practice run, they were tasked to produce two flat whites with latte ar t as quickly as possible , with var ying results

Matt Symonds, Managing Director for Gather & Gather, par t of

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

Direct Your Anger at Rail Operators- Union Boss Tells Hospitality Leaders

Mick Lynch general secretar y of the train drivers union RMT has told hospitality businesses to direct their anger at rail operators for the for thcoming rail strikes

In a letter to hospitality and retail associations, Mr Lynch said that while “ you face disruption to your business at this critical time , the private rail businesses we are in dispute with will not lose a penny ”

The union is called a series of strikes scheduled to place on 13, 14, 16, 17

December as well as 3, 4, 6, 7 Januar y, with strikes taking place during the hospitality sector’s busiest period

High street bosses once more urged all par ties to hash out a resolution to the dispute on Tuesday, with pleas that jobs and businesses were hanging in the balance

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

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

Just a week ago 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 wrote an open letter to the negotiating par ties in the rail dispute stressing the urgent need for a resolution

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

Top Musicians Roaring with the ‘Unofficial”

When striking up a tune in a pub not

Jake and Chris Hodgson on acoustic guitar and drums and Mark Henderson who used to perform with George Nix in a band called Oddsox Even the bar staff joined in with Phil Shor t and Ace Madison joining Alice Haddow a pub regular on vocals The whole video was shot on an iPhone by cameraman Mark Annear Rob said: “For over 30 years I have wanted to write and record an

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

According to Mr Lynch, ministers have bailed operators out of strikes for a total of £318m, not giving companies

The Rail Deliver y Group said the RMT’s “rhetoric seeks to diver t attention from the ver y real consequences of their actions” on hospitality businesses

Train operators were presently paid a fixed fee of 0 5 per cent of costs to run ser vices for the government, with small additional payments linked to demanding targets on punctuality, reliability and other measures, a spokesperson said

“Even if that fee were to be removed entirely, it would not come close to funding the pay rise we want to give our people”, they said

“Instead, we need the RMT to work with us to agree the long-overdue reforms which will unlock a fair deal, improve ser vices and secure the industr y ’ s long-term future ”

England World Cup Song

With a catchy tune and easy to remember lyrics the band is sure the British public will get behind the momentum as the England Team progresses through the World Cup tournament “Ever ybody loves a bit of Na-Na-Nah when they are celebrating a win!” added Rob “When The Lions Roar” – https://www youtube com/watch?v=NaN5kax7PGg&feature=emb title

Photo from Steve Eason (flickr)

Consumers Take a “Direct Hit” as Cost-ofLiving Crisis Eats Into Their Christmas Finances

By Paul Newman, Head of Leisure and Hospitality at RSM

cut back) Most starkly, the sur vey found the average spend for Christmas is down 16% from £554 to £463 this year

It also found over a third (37%) had no money left at the end of the month after paying for food, energ y and household bills; with 83% ‘ ver y ’ or ‘quite concerned’ about the cost-of-living crisis The sur vey, on behalf of RSM UK, the leading tax, audit and consulting firm, was conducted a week after the chancellor’s Autumn Statement on 17 November which focused on tax rises, spending cuts and austerity measures

Paul Newman, head of leisure and hospitality at RSM UK, said: ‘ The festive trading period is when most hospitality businesses make the majority of their profits for the whole calendar year With last year ’ s festivities severely impacted by Omicron, 2022 needs to deliver if the sector is to avoid a grim star t to 2023 with a swathe of closures and job losses

‘The cost-of-living pressures are palpable with consumers now seeing the direct impact on their finances at the end of each month Stark choices are having to be made over Christmas celebrations with a majority being forced to cut their cloth accordingly This sector has rolled with the punches since the star t of the pandemic and a sustained period of uninterrupted trading over the festive period is seen as crucial in building depleted cash reser ves The World Cup is providing some welcome respite as fans come together to celebrate in their local pubs but upcoming industrial unrest alongside fragile consumer confidence will only add to the sector’s woes A 50% planned cut back in spending on socialising could signal the writing on the wall for some businesses which are already teetering on the edge and need a strong Christmas to sur vive to fight another day ’

The sur vey also found 49% expect to spend less on clothing during the festive period and toys, presents and stocking fillers will also take a hit with consumers planning to cut their spend on them by 43%, 42% and 40% respectively

Commenting on the sur vey results, Jacqui Baker, head of retail at RSM UK, said: ‘Consumers’ finances are taking a hit and they have little choice but to tighten their belts Our sur vey showed that nearly ever y categor y across retail would be impacted by dwindling discretionar y spend this Christmas which is bad news following mixed results during Black Friday

‘The worst news came for fashion retailers who need to shift the multitudes of sequins they buy for the festive par ty season Consumer footfall has been falling in recent weeks and the rail strikes are only adding to dampening consumer demand On top of this, the mail strikes are seriously impacting on deliver y times and turning consumers away, creating more headaches for retailers ’

Jacqui Baker concluded: ‘Overall Christmas looks likely to be a more subdued affair this year, which doesn’t bode well for these final weeks of the all-impor tant Golden Quar ter Many retailers made their orders several months ago thinking this was the first proper Christmas for two years and the public would go all out Januar y will be a telling time when we see just how much stock is left on retailers’ shelves versus dwindling bank balances

Christmas Campaign to Save Hospitality

Supported by Manchester Mayor Andy Burnham

initiative has now been joined by over 130 restaurants and bars across the city-region and has been publicly backed by Andy Burnham Mayor of Greater Manchester

Launched by Sacha Lord Greater Manchester’s Night Time Economy Adviser, the initiative aims to suppor t the city-region’s hospitality indus-

Garrick Playhouse , The Laundrette in Chorlton, Food Sorcer y, The Fox Pub & Kitchen in Urmston, Seven Brothers and Wythenshawe’s Firbank Pub

Backing the campaign, Andy Burnham, Mayor of Greater Manchester, said: “It’s

give a warm welcome to visitors from far and wide A voucher for a meal a drink out or another experience in one of our city-region’s great hospitality venues is not just a great gift idea for your friends and family this festive season, it is also helping to suppor t Greater Manchester’s local businesses

Synergy Grill Technology Bolster Production with New Manager

Business Optimism Fell in the Quarter to November as Profitability Declines Further

Next

longer-term measures from Government to spur business investment and bolster confidence into 2023 and beyond In par ticular firms want Government to focus on growth by fighting inflation and the recession together

“Zero-cost growth levers like regulator y and planning reform using existing flexibility in the immigration system and providing greater tax clarity could all help ease the current handbrake on growth ” Business & professional ser vices

• Sentiment about the general business situation fell (-55%) at the fastest pace since May 2020

• Business volumes remained flat (-2% from -1%) over the last quar ter, but are set to fall at an accelerated rate next quar ter (-32%)

• Cost pressures have eased slightly but remain strong (+59% from 69%) and are set to grow at a similar pace next quar ter (+61%)

• Average selling prices continued to grow at a quick rate (+30% from +31%), the second fastest pace on record

• Profitability dropped for the four th consecutive quar ter (-11% in Nov) Profits are also expected to decline at a much faster pace over the next quar ter (-38%)

• Meanwhile , employment continued to grow in the quar ter to November (+7%), albeit at the slowest pace since Februar y 2021 Headcount over the quar ter ahead is expected to grow modestly (+4%)

• Firms expect to cut back on spending on land and buildings (9%) IT (-7%) and vehicles plant & machiner y (-6%)

• Uncer tainty about demand (48%) was the biggest factor weighing on investment Consumer Ser vices

• Optimism about the general business situation continued to deteriorate , but at a slower pace than in August (-48% from -64% in August)

• Business volumes continued to decline for the second quar ter running in the three months to November (-32% from -37%) albeit at a slightly slower rate , while the pace of decline is set to accelerate slightly next

• Costs continued to grow in the year to November (+57%), but have eased from the record rate set in August 2022 (+88%) Expectations are for growth to edge

• Average selling prices continued to grow (+41%) but at a slower pace compared to the three months to August (+52%) However price growth is set to accelerate again next quar ter (+48%)

• Profitability fell for the four th consecutive quar ter (-41%), with profits expected to fall at a quicker rate next quar ter (-63%)

Employment fell at the fastest pace (-17%) since Februar y 2021 (-47%), with headcount set to fur ther decline at a significantly faster pace next quar ter (-40%)

Consumer ser vices firms expect to cut back on spending for the first time since Februar y 2021 in training (-11%) and land and buildings (-30%) while cutbacks continue in IT (-13%) and vehicles, plant & machiner y (39%)

• Uncer tainty about demand (+57%) and shor tages of labour (+41%) were the biggest factors weighing on investment

I

food hygiene rating, staff need to understand food safety This is only possible if they learn and retain knowledge from training

Having worked as a local authority EHO for over 11 years I’ve seen many examples of how poor staff training can impact a business During a food hygiene inspection, it only takes one mistake from a

Brits Keen to Travel this Winter, with Two Thirds Planning Holidays Between December and February

Heading into the festive period, Tripadvisor’s Winter Travel Index reveals that Brits are eager to get away with almost two thirds (60%) set to travel between December 2022 and Februar y 2023

The final instalment of the Tripadvisor Travel Index for 2022, based on traveller intent data and consumer sentiment data, reveals that travel, globally, shows no signs of abating More than two thirds (67%) of respondents across the world are planning to travel this upcoming season (between 1/12/22-28/2/23) and the majority of those (82%) are planning 1-2 trips

When it comes to Brits, almost half (47%) are planning to travel more than last winter and they’re not waiting for the Christmas break

Jetting off much earlier than holidaymakers across the rest of the world, the 1st to 7th December is the most popular week for travel, with 2nd December set to be the busiest day for winter trips

While U K travellers continue to prioritise spend on travel despite the mounting cost of living 7 out of 10 (71%) now consider affordability the most impor tant factor when planning a trip In line with the global average , almost two thirds (62%) plan on changing their travel behaviours as a result of rising living costs: around a third (31%) are planning a little less time away with shor ter trips and 31% will holiday closer to home

Travellers globally are favouring domestic trips (57%), however Brits are split right down the middle when it comes to choosing between jetting off to sunnier climes or staycationing closer to home

Major cities such as London, Edinburgh and Belfast top the char ts for U K travel, and internationally, the majority of Brits are seeking the warmth of the European sun this winter More than half of the top 10 most popular international destinations are in Spain, with the Canar y Islands coming out top once again

Looking to locations increasing in popularity, as the world continues to open up, Brits are once again looking to long-haul travel to get their winter sun fix The 10 fastest growing global destinations for U K travellers (those that have seen the largest year-on-year growth) are all more than a seven hour flight away Vietnam contributes four of the most popular up and coming tourist spots, with Hanoi, Ho Chi Minh, Da Nang and Hoi An all making it into the top 10 fastest growing global destinations for winter travel this year

Closer to home , Brits are increasingly keen on rural staycations

Borrowdale in the Lake District is the the No 1 fastest growing destination in the U K and the Cotswolds and the West Countr y are sought after spots for a more local getaway, with Castle Combe , Wiltshire and Woolver ton, Somerset coming in at No 2 and No 3 Scottish winter escapes will be in high demand, with towns such as Onich and Morar in the Scottish Highlands making up four of the top 10 trending destinations across the U K

When it comes to the festive period Dubai United Arab Emirates is the most popular travel destination for Christmas and New Year, while Spain remains a favourite with four Spanish holiday resor ts in the top 10 for that period Many are also in search of a more traditional, white Christmas’ with New York and Paris No 2 and No 3 most popular international cities for festive breaks

Up and coming destinations for Brits this winter

• Fastest growing based on year over year growth

• Dates of travel searched on Tripadvisor Dec 1 – Feb 28

Dates of search on Tripadvisor by October 2022

Popular Christmas getaways home and abroad

• Top destinations overall

• Dates of travel searched on Tripadvisor Dec 22 – Jan 3

• Dates of search on Tripadvisor by October 2022

Outsourcing Guest Acquisition and Thus Revenue is an Odd Way of Looking at Business

Outsourcing guest acquisition and thus revenue is an odd way of looking at business

Before 2001, the hotel industr y was stable Owners dealt with seasonality and some occasional minor economic swings, but they could always count on a rebound

Whether operating as a branded or independent hotel, business was built like a layer cake First, marketing began close to home by identifying all non-leisure business segments within a 50-mile radius of the hotel, such as corporations, factories, industries, energ y, construction, transpor tation, medical, government and educational entities Direct contact and an offer of direct rates built a base of approximately 50% of the proper ty's occupancy covering overheard for the year

On top of the foundation of predictable non-leisure business, par tnerships were built with nearby leisure drivers such as golf courses cruise ships, ski resor ts, motorcoach tours, theme parks, national parks and museums resulting in more profitability with higher rates

It was all direct business, and hoteliers owned it But then came 20 years of nonstop challenges 9/11, the Great Recession and COVID-19 followed by the current state of inflation and labor shor tages

So, what happens?

During times of nonstop uncer tainty and stress the promise of better days becomes an alluring message

Collectively we have outsourced our lives finances and personal details to mobile phones apps and invisible technologies Hotel owners have surrendered complete control and decision-making of their hotels to online travel agencies, rate automation and global franchisers such as Marriott International, Hilton, IHG Hotels & Resor ts, Wyndham Hotels & Resor ts, Choice Hotels International and BWH Hotel Group

From proactive to reactive , an entire global industr y has engineered a coping mechanism for a captive situation

In a presentation this past June to the United Kingdom’s House of Lords, I on behalf of Magnuson Hotels outlined the rapid decline in the number of United Kingdom hotels owned by independent private businesses Our research indicated independent hotels represented 78% of the U K hotel industr y in 2010 yet will fall to 22% by 2026

In just the last 10 years, 40% of independent hotels have closed The power and scale of unregistered accommodations backed by Airbnb, Expedia and publicly traded global brands, with platforms and deep marketing budgets, are difficult to compete with By 2026, it is estimated that Airbnb supply in the U K will represent 835,000 rooms, greater than the estimated 2026 U K hotel room inventor

Effor ts and legislation are being made to rein in change , but will action be truly effective?

To manage the rapid rise in shor t-term room rentals, lawmakers are considering a “Tourism Accommodation

To

When times are challenging, I recommend going back to the

be controlled

Go back to your local market and renew your relationships with the

vention and visitor bureaus Get to know the

and educators operating within a 50-mile radius of your proper

Take control Choose your own amenities renovation schedules and

find

Look for technologies and platforms that will suppor t your hotel’s true identity rather than those that dominate and standardize Consider independent affiliations or alternative franchise models that

ating uniqueness and profits, rather than on corporate shareholders

You have the power to overcome the uncer tainty of the world and take back control of your business

Just do it

Prior to 2001 and even prior to the franchise explosion in the 1990s hotel owners had to go out and get their own business They did these things because they had to, and they owned their business directly

Just because new platforms and technologies have been introduced doesn’t mean successful business developments that worked in the past should be abandoned

True progress can be made and built upon solid foundations By uniting historically successful business practices with new technologies, there is no way you can lose

Even in these difficult times we can all be successful and that’s because global travel is growing at four times the growth rate of the U S and the U K

The business is there we just need to go get it So let’s go!

Paul Anderson of Meiko UK Appointed New Chair of FE A

Hospitality Workers to Lobby Glasgow City Councillors for Safe and Free Transport Home After 11pm

ty employers would need to provide safe transpor t home for their workers past 11pm

Despite the sector pulling in hundreds of millions of pounds in revenue for Glasgow’s hospitality employers this year alone , many late-night workers (including nurses, cleaners and shop workers) are left to choose between walking miles home in the dark or forking out 2+ hours of wages to pay for a taxi home

The ‘Get Me Home Safely’ campaign was launched in 2021 by Unite Hospitality Glasgow after the Chair of the Unite Hospitality in Glasgow, Caitlin Lee , was sexually assaulted walking home from work after her employer - a five star hotel chain - refused to provide her a taxi home after a 12am finish

As well as organising workers to win safe and free transpor t home from employers, the campaign seeks to encourage local authorities to make safe and free transpor t home for late night workers a requirement for new and extended alcohol licenses The campaign has already been backed by Councils in Edinburgh East Dunbar tonshire Nor th Ayrshire Falkirk and Dundee where workers are already star ting to see the benefits of safe and free transpor t home past the last bus/train/tram Chair of Unite Hospitality in Glasgow Caitlin Lee said: “I don’t want what happened to me to happen to any other worker, which is why we launched Get Me Home Safely For this campaign to succeed we need buy-in from employers, workers and politicians

“As the biggest local authority in the countr y, passing GMHS in Glasgow would send the strongest message yet to late night workers and employers alike that transpor t home after a late night shift is fundamentally impor tant to their overall safety and working conditions

The responsibility for workers safety to and from late-night work should not fall on to the worker – it must be with the employers and politicians at all levels to ensure we are safe

This motion is incredibly impor tant in shifting the responsibility to Glasgow employers and Unite Hospitality will always fight for workers safety in their workplace and on their way home”

The campaign has received cross-par ty suppor t from Glasgow City Councillors who have pledged to suppor t the motion before them on Thursday 8th December It is already par ty policy for the Scottish Labour

Par ty and the Scottish Green Par ty

Anthony Carroll, Green Councillor for Dennistoun Ward said “Our night time workforce often have to rely on precarious provision of public transpor t or private hire to get home safely: this must simply stopped being overlooked by employers Unite Hospitality’s call is one that I hope all Councillors can suppor t to ensure that we enforce more companies operating un-social hours to live up to their duty of care they have to their employees

“This issue needs urgent action and I’m glad the Green Par ty conference formally suppor ted free transpor t home for night staff as a mandator y requirement, and will look forward to working collaboratively, not just with fellow Councillors and trade unions to achieve this in Glasgow, but with Maggie Chapman MSP who will be working on a members’ bill in the Scottish Parliament to see this policy rolled out across the rest of the countr y ”

“The move would also see the par ty work towards a number of safety improvement measures, including legislative measures to implement clear and operational CCTV on all forms of public transpor t, as well as introducing a legal requirement to train transpor t workers on preventing gender-based violence sexual assault and harassment on public transpor t and in private hire vehicles ”

Eunis Jassemi Labour Councillor for Victoria Park Ward said: “As a former Hospitality worker I’ve seen firsthand the abuse workers have to go through during and after their shift From misog ynistic language to women to racist directed at workers just because of the colour of their skin

“Glasgow has some of the best bars and restaurants in the countr y and that’s down to the high quality ser vice the hospitality sector provides They go above and beyond to ser ve our city well to Glaswegians as well as international visitors, it s time we stood up for them and give them the respect they deser ve I m proud to have worked closely with Unite the Union following the council elections to get us to this position and I m delighted to have the full suppor t of the Glasgow Labour Group

On Thursday, Glasgow will have the chance to be bold We can t have the same old approach and tinker around the edges Our politics need to be bold, our city needs to be ambitious This motion won t end discrimination and provide safety overnight but it will be the star t The amendments I will be moving will ensure we get action, not just words from Glasgow City Council I look forward to playing my par t along with my Labour colleagues in standing up for Glasgow’s hospitality workers ”

Britain and Italy Lead World Cup of Cuisines but New Players Emerge

making it the champion cuisine ahead of Italian (70%), Chinese (68%) Indian (64%) and American (60%) Beyond this dominant big five come Mexican (46%) Spanish (43%) and Thai (42%) ‘Food Insights 2022’ also sets out Britain’s

A Real Nation Of Snackers

UKHospitality Success as Prime Minister Confirms Registration Scheme to Tackle Short-Term Lets

Sustainability, Cobotics and Hygiene Habits

floor, The Cleaning Show Conference will also return Welcoming the industr y ’ s leading exper ts, the conference will offer a place to discuss and debate the big issues affecting the sector A full programme of speakers and topics will be announced in the coming weeks

returning after a successful debut in 2021,

Consumers Take a “Direct Hit” as Cost-of-Living Crisis Eats into Christmas Finances

According to a sur vey among 1,000 consumers, 50% of those surveyed plan to spend less on socialising as the impact of the cost-of-living crisis begins to hit hard in the lead up to Christmas

Asked where they had already cut back in the last three months, the top three answers were energ y usage in response to soaring energ y costs (45% said they had cut back), eating out (41% had cut back) and ordering takeaways (34% had cut back) Most starkly, the sur vey found the average spend for Christmas is down 16% from £554 to £463 this year

It also found over a third (37%) had no money left at the end of the month after paying for food, energ y and household bills; with 83% ‘ ver y ’ or quite concerned about the cost-of-living crisis The sur vey, on behalf of RSM UK, the leading tax, audit and consulting firm, was conducted a week after the chancellor’s Autumn Statement on 17 November which focused on tax rises, spending cuts and austerity measures

Paul Newman, head of leisure and hospitality at RSM UK, said: ‘The festive trading period is when most hospitality businesses make the majority of their profits for the whole calendar year With last year ’ s festivities severely impacted by Omicron, 2022 needs to deliver if the sector is to avoid a grim star t to 2023 with a swathe of closures and job losses

‘The cost-of-living pressures are palpable with consumers now seeing the direct impact on their finances at the end of each month Stark choices are having to be made over Christmas celebrations with a majority being forced to cut their cloth accordingly This sector has rolled with the punches since the star t of the pandemic and a sustained period of uninterrupted trading over the festive period is seen as crucial in building depleted cash reser ves

Belfast Named Host Destination of UKinbound Annual Convention

Contract for Southern Contracts Onboard Cunard's Queen Elizabeth

that however varied and obscure the challenge they can rely on us to get the right equipment to them on time and on budget

“We’ve worked with Cunard and indeed Carnival for many years now and they know we ’ re a company they can trust, which is why they have appointed us

Further Rail Strike Dates Announced as RMT Rejects Pay Offer

Multiple Operator Takes on Third Pub with Greene King Pub Partners

Taking Steps Towards A Sustainable Future For Hospitality Businesses

Energy Costs Set to Sink UK Pubs and Brewers, New Data Shows

Pubs and breweries will face major financial losses, make no profit and many will be forced to shut up shop if the energ y bill relief scheme is not extended for them beyond 31st March 2023, new research has shown

In a new repor t by Frontier Economics, produced for the British Beer and Pub Association, calculations showed energ y bills returning to their regular rate post-March would put pubs and brewers at a loss of 20% on average

The repor t showed energ y costs were currently the biggest threat to their viability and would be even more lethal when the relief scheme ended in April This was on top of cost inflation across other par ts of their businesses food and drink, to key commodities and wages were contributing to profit margins being erased

Based on an extensive analysis of industr y repor ts, accounts and inter views with pub operators and brewers as well as a full review of the wider economic context from August to October 2022, the repor t noted how businesses had already made changes to mitigate against cost inflation where possible; from changing menu options to reducing opening hours It flagged that energ y costs were still hitting businesses hard and rises post-March simply could not be guarded against and would be crippling

In addition to illustrating the immense pressures facing the brewing and pub industr y, the repor t – produced in advance of the Autumn Statement – lays out different routes for inter vention from Government to save businesses from closure , from extending the energ y suppor t package to reform of the business rates system Tim Black, Associate Director in Frontier Economics’ retail and consumer team said: “Recent economic shocks of Covid, Brexit and the war in Ukraine have put sustained pressure on businesses Our analysis shows the pub & brewer y sector is facing a combination of surging costs – primarily energ y but also raw materials and wages – and falling demand as consumers reduce their spending in the face of severe cost of living pressures

While there are different impacts across businesses and uncer tainty on the outlook, the underlying economics of the sector makes absorbing these shocks incredibly difficult – and some firms will struggle to sur vive ” Aside from the repor t, individual pubs and breweries across the countr y have also repor ted cases of poor

“Not

Pub Association said: “A long-term guarantee that energ y costs and contracts will be fair and reasonable come the Spring cannot come soon enough for

pubs and brewers They are planning now for the months ahead and need assurance that bills won’t

and completely wipe out profits

“This repor t demonstrates the unique position our sector finds itself in, vulnerable to cost inflation across the entirety of its supply chain and acutely conscious of declining consumer confidence and wanting to avoid increasing prices for struggling customers It shows how we have tried to remain resilient but that there are simply no fur ther means for brewers and publicans to absorb costs

“We are urging the Government to take seriously consider the impact rocketing energ y costs will have not just on the businesses that have to pay them, but the communities they are embedded in and ser ve across the entirety of the UK These figures paint a stark, ver y grim picture of what is to come if our sector does not make the cut for extra suppor t come the 1st of April ”

IoH Members Confirm Scottish Independence Not Good For UK Hospitality Industry

The January Furniture Show is Back for 2023

All I Want For Christmas Is... Good Customer Experience

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 hospitality during the colder winter months It’s what keeps customers 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 systems 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,

and promotions get discussed at scale It also highlights how well staff are handling calls, helping to identify common friction points, such as taking pre-orders for large par ties Managerial teams can then come together 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 ADVERTISEMENTS

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

Potential customers will scour the internet for their dream winter holiday 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 intelligence 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 season 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 revenues to marketing activity

Organisations are able to identify which campaigns, channels and keywords 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 intelligence 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 marketing tactics with customer values, making campaigns more compelling Calls can then be met with helpful ser vice , which heightens the customer 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

The premium candle specialist has launched the repor t as operators ramp up for the busy festive period 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 Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius

Professional and

months

Post-pandemic , the environment has changed Customers became skilled at creating lavish ‘nights out’ at home As a result, exper ts predict 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 maximum effect, showing their venue in the best possible light for customers ”

Bolsius Professional is a leading global candle manufacturer, with an extensive range of indoor and outdoor 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 welcome and premium atmosphere that encourages guests to linger

To find out more about the Bolsius Professional candle 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

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification

owners of Vinicola Tombacco Cristian

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 highest 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

Mozar t Chocolate Liqueur is the world-renowned Austrian chocolate liqueur that combines two favorites from the world of indulgence: chocolate & spirits Exclusively natural 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 Strawberr y Coffee and Pumpkin Spiced, the full por tfolio is award winning Most recently, the brand has been awarded with medals across the range in 2022 s IWSC Awards and the Bar tender’s Brands Awards, to name a few Mozar t has been named “Liqueur Producer

Festive Ordering

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 latest UK releases in time for Christmas, visit https://sipchampagnes com

Order Your Award-Winning , Artisan Cheese For Christmas Now

White Lake are cheesemakers who make over 25 cheeses on their farm in Somerset Their range includes many top internationalaward-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 popular choice with top chefs and caterers 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 traditional taste of that style of cheese but can be easily cut and shaped to size

Roger Longman, owner and 3rd generation cheesemaker 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 dishes on social media Our English Goat Curd seems to

be par ticularly popular at the moment ”

White Lake supply small cheesemakers, pubs and delis but are versatile enough to fulfil greater requirements such as for the caterers at Wimbledon “As a small company we can be nimble enough to accommodate specific requirements when given notice Cheese needs enough time to develop complex flavours, par ticularly the hard varieties For example Alpinestyle 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 handmake 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

Get Ready for Christmas with Alliance’s Festive

DRESSING THE TABLES

Superior Wicker Hampers for Christmas Celebrations

Scrocchiarella - New from Fleming Howden

Fleming

and

We

www.candigifts.co.uk salesdesk@candigifts co uk 01502 501681

We

Scrocchiarella

The

See

Chef's Buyer's Guide

Plant-Based Bottomless Brunch With Oggs®

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

Restaurants including Bill s and Shepherd

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 inclusive 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 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use , taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint ” For more information contact trade@loveoggs.com

Northern Ireland - Bringing WorldClass Food and Drink to Your Table

Food and drink is a vital and growing industr y in Nor thern Ireland In terms of turnover, employment and cultural significance , this £5 8bn sector

British Public Want British Eggs On Menu When Eating Out

The British public want and expect British eggs to be on the menu when eating

Specifying British Lion eggs can help to keep your customers happy and ensure the highest standards of food safety See the adver t on page 12 The video is available to watch at www.egginfo.co.uk/tv/british-lion-eggs-journey-consumer s-eating-out-home

Products and Services

Your Perfect Print Partner

Gas - An Important Role to Play In Achieving Net Zero Operations

Despite the call to embrace a net zero approach the majority of existing restaurants pubs and hotels will depend on gas for their heating and ser vice critical hot water supplies For this reason, unlocking the potential of hydrogen represents a familiar, easier and more cost-effective way to transition to more sustainable heating practices in buildings with a connection to the gas grid For those wishing to adopt the hydrogen approach, there remains a question mark over how quickly, where and in what propor tion hydrogen will be introduced into the gas grid The ultimate aim of introducing 100% green hydrogen nationally via the gas network is unlikely to be fully realised until the 2040s As an interim, the UK is assessing the potential for introducing hydrogen into the existing gas network as early as the 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

Proper Tasty Snacks Handmade in Britain

only the freshest produce and bespoke selections

Rober t Parkin, founder of Rober t’s Dorset comments: “We’re a passionate team here at Rober t’s Dorset and we ’ re exper ts at creating tasty snacks in a wide range of moreish

a bit more daring, have allergies or are vegan, Rober t’s Dorset is for all

The Rober t’s Dorset products are suitable for a wide range of dietar y needs, such as gluten free , sugar-free , vegan 100% keto friendly and allergen free All with the same great taste

Rober t’s Dorset can supply you with:

• Proper Pork Crackling - tr iple cooked with ncredible crunc h and available in 11 flavour s No MSG or Ar tificial flavour s

• Proper Pork Crackling Natural Triple Zero - the fir st non-HFSS Pork Crac kling

Contain ng no sugar, no salt, and no carbs , while st ll providing ‘full-on pork flavour’ and the Rober t Dor set’s trademark crunc h

• Yummy Peanuts - grade AA nuts , ethica ly and sustainably sourced and available in 13 f avour s

• Delicious Cashews - grade AA nuts ethically and sustainably sourced and available in 12 flavour s

• Fabulous Fudge - 100% Br itish and available in 15 flavour s Cream based and Gluten-free Two vegan var ieties also available

Rober t s Dorset products come in a range of different pack sizes and packaging options to suit all retailers

Choices include small and large re-usable pots and jars as well as recyclable bags and pouches, offering environmentally friendly solutions for traders across Europe

Rober t’s Dorset are proud to supply many stockists throughout the UK These range from a modest solo operator shop to pubs, bars, restaurants, butchers, farm shops and more

Contact Rober t to find out more: 01202 875280, info@sct-sct com, www rober tsdorset com See the adver t on page 3

The difficulty in finding and keeping good employees in our industr y has seen an unusually high interest in our products A cutler y polisher

With advanced burner technolog y and rugged titanium

tion of the heat exchangers Adveco’s ADplus AD and MD will continue to operate 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 systems, 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

Wines, Spirits and Cocktails

Coravin Trade Exclusive Promotion

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 premix beverage sector and a ray of liquid Spanish sunshine 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 settings, with no preparation or wastage , the can offers single-ser ve convenience 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 competition, the professional wine-tasting

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reaction 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 forward to continued successes into 2023

With pre-mix drinks growing to be a hugely popular categor y par ticularly during the summer, sangria is a natural fit given the high levels of consumer awareness 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

and brand your ver y own online staff training platform to

How enticing are your restaurant’s vegetarian and vegan options? The growing trend of meat reduction and flexitarianism has led to a rise in people expecting high-quality, exciting plantbased dishes when they eat out It makes great business sense to keep these customers happy and coming back for more

That’s where the Vegetarian Society Chef ’ s Diploma comes in –it’s a three-day course that will teach you how to make incredible on-trend veggie and vegan dishes, giving you the edge over your competitors

Chefs will develop skills and build their confidence in ever ything veggie and vegan The course costs just £750 and covers recipe creation, menu planning, vegetarian and vegan definitions and attitudes, plant-based ingredients, building flavour, alternatives to meat and dair y And much more!

Here’s what course attendees are saying:

I can t recommend this cour se strongly enough to any of you who are n this industr y With the modern trend in ess meat in the

“It really does exceed expectations Right mix of theor y business info and practical cooking Ian

“100% recommend this cour se I had the best sc hooling days of my l fe in this cooker y sc hool!” Dar shana

Endless ideas and new tec hn ques More than met my expectations of improving veggie options at work ” Matt

Book your place now with a £75 deposit: www vegsoc org/diploma

Cleaning and Hygiene

Ozone Clean

Laundry and Linens

Elis UK Partners with Harts Group for Laundry & Washroom Requirements

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

The company required a range of products such as chef and front-ofhouse 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 experienced 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 requirements 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 requirements 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

Following the site visits Elis gained a strong understanding of the operational 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

Quantex: Full Linen Quality Control

Har t Group was impressed with the thorough preparation and attention 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

Hospitality Technology

4

Biggest Payment Trends

in Hospitality for 2022 to 2023

Top Hospitality Partnership Takes Customer Experience To New Levels

SumUp POS

Hospitality Technology

How to Harvest Intelligent Data

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

However,

with irritating, irrelevant marketing

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 to reach young couples who have the flexibility, but not as much disposable income , with mid-week meal deals, or retirees living in a specific area with a lunchtime offer Maybe you want

MCR Systems

This

control of their experience if you ’ re seeing more customers that fit that

It s about doing a deep dive into data to help shape and grow your business, while delivering a more per-

Outdoor Spaces

Putting Safety On The Menu For Al Fresco Dining

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

No so long ago, al fresco dining was a lifestyle we associated with summer holidays abroad; a European pavement café culture 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 temporar y provision into

and

,

While

Terrorism is not the only safety consideration either While

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 incident 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 responsible 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 businesses 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 specific vulnerabilities of individual al fresco dining environments to understand

"Can We Sit Outside Please?"

Over

the level of risk involved enables hospitality 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 mitigation 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 STANDING 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

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

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

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 solution for caterers across all sectors wishing to offer hot dogs as a quick ser ve or grab and go option

Specialists in authentic , premium quality German sausages, The Sausage Man, offers five bestselling sausages from its extensive range to kick off the Sausage2Go launch; choose from delicious 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 specialists in hot-holding, flexible merchandising solutions, facilitates the latest ground-breaking, patented

Sausage2Go

Café Culture - Pavement Profit

We design and manufacturer our own windbreaks and use the

Outdoor Spaces

ProFessIoNal WareWasHING sYsTems relIaBIlITY HIGH PerFormaNCe GUaraNTeed assIsTaNCe at prices you will be overjoyed with Purchase/rental/Interest free 0% finance available (subject to status)

ComPaCK GlassWasHers

The Compack glasswashers have simplicity and robust performance in mind Where the need for just washing glasses is the main aim this is the machine for the job.

• Electronic control with push buttons for high efficiency and easy to use

• 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

ComPaCK FroNT loadING dIsHWasHers

• 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 ComPaCK

Commercial Kitchen Fit-Out

Fryers and Oil

By David Chesshire , National Accounts Manager, Blue Seal

Fry More For Less with OilChef

Commercial Kitchen Fit-Out

Kitchen Extract Hygiene – A Burning Issue

Temporary Catering Facilities For Events & Kitchen Refurbishments

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

Commercial Kitchen Fit-Out

A Special Treat from KEMPLEX and NOWAH

Commercial Kitchen Fit-Out with Williams

By Malcolm Harling, sales and marketing director, Williams Refrigeration

All

The combination of modular compact drawers with variable temperature

Design and Refit

Create a Co-ordinated Look with Cost-Effective Furniture Packages

Archetypely

requirements

At Puttshack Watford the new mini golf course uses techinfused 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 development-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 professional 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 substantial investment in additional state of the ar t equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs

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

“Our investment in additional equipment and soft-

Design and Refit

Sparkle Interiors, Interior Design, Professional and Online

Contact

Design and Refit

Saniflo Provides a New CPD Offering

Design and Refit

Navigating Permitted Development Rights for Temporary Structures

By Simon Atha, Associate Director

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 significantly increase footfall, and thereby profits, by erecting a marquee or gazebo on their premises, running a pop-up bar in a beer garden or any other moveable structure As a result, popular 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 structures such as

CardsSafe

social distancing being relaxed and the summer coming to an end, this announcement is good

MANAGING

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

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

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-living crisis, weakened GDP, and increasing inflation rates

The snapshot analyses the performance and outlook 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 international source markets and business travellers

Since Januar y operators have maintained high ADRs in order to balance some of the increasing cost pressures as well as par tly protecting their profit conversions The success of this strateg y has been made possible 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 greenfield 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