CLH Digital - Issue #141

Merry Christmas to all our readers!

It’s

Never theless it is welcome! Our current duty system is archaic unsustainable and for want of a better phrase , a “complete public rip-off ”!

The sector has been over taxed for decades I highlighted just by how much last week when compared to other countries

The current alcohol duty freeze , first announced at Autumn Budget 2021, did not go far enough, in my opinion Yes, it means saving consumers over £3 billion over five years, so “grateful for small mercy ” , but the Chancellor (and ones before him) have repeatedly missed an oppor tunity for complete reform

The government says that, “The new alcohol tax system will adopt a common-sense approach, where the higher a drink’s strength the higher the duty, whilst new reliefs will be made available to help pubs and small producers thrive ”

From what I can gather, the reform will look to restructure alcohol duty so that all beverages will be taxed in direct propor tion to their alcohol content and to simplify the regime the government intends to reduce the number of main rates from 15 to 6 with common thresholds for each set of bands across product categories, and rates will be harmonised for drinks at 8 5% ABV or above

To stimulate innovation, the government will introduce reduced rates for products below 3 5% ABV The government also intends to introduce a common small producer relief, so to reduce the tax burden on smaller producers of wine , cider, spirits and madewine below 8 5% ABV Alongside this, a new relief that recognises the impor tance of pubs and suppor ts responsible drinking will be introduced, with duty rates on draft beer and cider being cut by 5%

All positive , but compared to duty in EU countries we are still one of the ver y highest

I am hoping though that the government may be finally recognising the impor tance of, as opposed to continually taking it for granted The hospitality, licensed on-trade , cider makers, brewers, distilleries and wine makers have a special and historic place at the hear t of

our communities

Providing not only thousands of jobs, but as centres of activity that enhance and often define the social fabric of communities, in par ticular at this time of the year

Not to mention of course the contribution it makes to the treasur y coffers So don’t just freeze duty until August 2023 - there is much MUCH more to do!

Signs are looking good for Inbound tourism in 2023 (see page 9), which is another good reason to cheer Spending by inbound visitors is expected to reach £28 5 billion surpassing 2019’s record high

Last year total domestic tourism expenditure (including day trippers) was £98 billion, up £36 billion on 2020 so the signs are there that the resilient sector can bounce back from the horrendous difficulties of 2022 but ONLY with the suppor t of government duty rates, energ y, training and, our old gripe , VAT

As previously stated I was a vocal demonstrator (for the first time in my life) at a demonstration at Parliament Square and the Treasur y last month to lobby the government for suppor t

I said weeks ago the levels of anger and despair were hidden in plain sight, so I do hope that 2023 will see even more demonstrations and lobbying It really is the ONLY way to get them to listen!

And on that note we all here at CLH News would take this oppor tunity to thank you all - readers, contributors, valued adver tisers - without whom this publication would not be possible So thank you for your suppor t, and we wish you all a ver y Merr y Christmas!!!!

EDITOR

Peter Adams

Alcohol Duty Freeze Extended Until August 2023

(...CONTINUED FROM FRONT COVER)

Exchequer Secretar y to the Treasur y James Car tlidge said: “This announcement reflects this government’s commitment to responsible management of the UK economy and suppor ting hospitality through a challenging winter

“The alcohol sector is vital to our countr y ’ s social fabric and suppor ts thousands of jobs - we have listened to pubs breweries and industr y reps concerned about their future as they get ready for the new simpler alcohol tax system taking effect from August

“That’s why we have acted now to give maximum cer tainty to industr y and confirmed there will be just one set of industr y-wide changes next summer ”

SLASHING RED TAPE

The current alcohol duty freeze was announced at Autumn Budget 2021, saving consumers over £3 billion over five years It was expected to come to an end on 1 Februar y 2023, following the Chancellor’s reversal of most of September’s Growth Plan to restore trust in the economy and strengthen public finances

At Autumn Budget 2021 the government announced the biggest reforms to alcohol duty in 140 years The changes overhaul the UK’s outdates rules following exiting the EU by radically simplifying the entire system and slashing red-tape To give industr y more time to prepare September’s Growth Plan set out that the reforms would take effect from 1 August 2023

The new alcohol tax system will adopt a common-sense approach where the higher a drink’s strength the higher the duty, whilst new reliefs will be made available to help pubs and small producers thrive

New Draught Relief will be wor th £100 million a year and will ensure smaller craft producers can benefit, the threshold for qualifying containers will be 20 litres

Small Brewers Relief will be renamed Small Producer Relief reformed and expanded Until the revamp, a cliff-edge existed when relief is withdrawn for brewers who make more than 5,000 hectolitres a year This will be addressed, there will instead be a gradual taper to the removal of relief, which will empower small breweries to grow, after they had made clear through consultation that the current design was acting as a barrier Fur ther, the expansion of the relief means that all producers that make drinks below 8 5% – mostly craft brewers and cidermakers – will be able to get relief on their products

SIMPLER FAIRER SYSTEM

The alcohol duty reforms will help create a simpler, fairer and healthier duty system Higher rate for sparkling wines will come to an end, meaning they will pay the same rate as still wine Liqueurs will be put on the same footing as for tified wine , meaning a sherr y and Irish Cream will

now pay the same duty, and super-strength white cider will rise to address public health concerns

The wine industr y will also be suppor ted as they adapt to the new system All wine between 11 5-14 5% alcohol by volume (ABV) to calculate duty as if it were 12 5% ABV for 18 months from the implementation of the new system

A duty freeze was originally proposed by Kwasi Kwar teng during his brief stay in 11 Downing, but this was then reversed by his replacement as chancellor, Jeremy Hunt, in what was described by some in the industr y as a “huge blow” Hunt’s proposals to raise duties, due to come into effect on 1 Februar y, would have seen 7 pence added to the price of beer, 38p on a bottle of wine and more than £1 30 on spirits in early 2023

However, in a statement made by Hunt earlier this month he said: “I can inform the House that I have asked the Office for Budget Responsibility (OBR) to prepare a forecast for 15 March 2023 to accompany a Spring Budget An announcement from The Treasur y specifically about maintaining a duty freeze for a fur ther six months than was originally intended is expected this afternoon

DECISION WELCOMED

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “The decision to extend the freeze on beer duty will be welcomed by pubs and brewers alike In 2022 our industr y has faced pressures and challenges like never before This freeze will allow £180million to be reinvested into our sector at a critical moment and inject a much-needed flurr y of festive cheer for pubs and breweries It shows the Government understands just how much our pubs and brewers mean to communities across the UK

“Investment in our sector now will pay dividends in villages, towns and cities across the countr y for generations to come Pubs and brewers are a crucial thread in the social fabric of our society and contribute not only economically but socially, connecting people in communities up and down the countr y

“We look forward to working with the Government to implement the promised duty reforms in 2023 ensuring a fair and modernised rates system in the UK that suppor t lower-strength products and our countr y ’ s pubs ”

VITAL ROLE IN HOSPITALITY INDUSTRY

Richard Naisby, National Chairman The Society of Independent Brewers (SIB A) said: “Independent breweries play a vital role in the British hospitality industr y and are embedded in their local communities, providing jobs and adding greatly to local economies across the UK The extension of the beer duty freeze will come as welcome news to these vital independent businesses, providing some cer tainty until the summer But with breweries facing pressure from ever y direction and energ y

costs spiralling we would urge the Government to go fur ther to ensure the number of breweries in the UK doesn’t continue to decline

“Independent brewers would like to see the new draught beer duty relief increased from 5% to 20% when it is introduced next summer to give our struggling pub industr y a shot in the arm, as well as continued suppor t for independent breweries under the energ y bill relief scheme ”

FURTHER SUPPORT NEEDED

The Night Time Industries Association welcomed the move but said the government must recognise the full extent of the problem, and consider fur ther suppor t in the coming months for many businesses to survive”

The alcohol duty freeze will give businesses some breathing space but will not repair the damage already done or solve the immediate challenges faced by the sector following three years of disruption ” they said

GOOD FOR BUSINESS GOOD FOR CONSUMERS

UKHospitality CEO Kate Nicholls said: “The Government’s postponement of an announcement on future energ y suppor t until the New Year, comes at a time when businesses are facing rising bills and rates that fluctuate daily Operators thus need urgent clarity in order to make business critical decisions for 2023 and, in the meantime , we urge OFGEM to continue to pressure energ y suppliers to deal fairly with commercial customers and to clamp down on poor practices and unfair terms

“News of a Duty Freeze on alcohol until August 2023, however –something UKHospitality has been urging the Government to do – is more welcome Any inflation-linked hike in alcohol duty would have heaped fur ther pressure on the sector and, ultimately, a six-month delay is good for businesses and good for consumers

“These changes coupled with duty reform should also mean a reduction in duty for draught beer and is a good example of smar t regulation helping businesses It’s essential now that drinks producers also recognise this freeze in their own pricing to suppor t their hospitality customers at this difficult time ”

Nick Mackenzie , Chief executive of Greene King, said: “The Chancellor’s decision to extend the freeze on alcohol duty is great news for the industr y and recognises the vital role that pubs play at the hear t of communities

“This announcement is welcome and will do much to suppor t our pubs and tenants through a challenging winter as the sector continues to face severe cost pressures However, we urge the Government to keep its promise to modernise the alcohol duty system so it is fairer for pubs and suppor ts lower-strength products Fundamental reform is long overdue and will open up investment in the sector enabling pubs to continue to suppor t communities up and down the countr y

How to Give Your Staff a Tax-Free Christmas Bonus

December is often a time when businesses look to give back to their employees and celebrate the company ’ s success over the last year The most common way to do so is through a Christmas bonus, usually in the form of some extra cash, but this is not always the best way to get the most from your money

Cash bonuses paid by businesses are subject to Income Tax, which means that anyone who receives a bonus will not benefit from the full value of your Christmas gift If you give goods with a cash value , these will also be subject to a tax liability that will reduce their value in most cases These factors can make it difficult to decide how much to offer as a bonus, and may lead you to ask whether you can give a Christmas bonus without incurring this tax liability

Thankfully, there is a way By using the trivial benefits exemption to offer staff (including company directors) bonuses in the form of gift vouchers, you can avoid any tax liability for the business and for the recipient and let your staff enjoy the full value of a well-earned Christmas bonus

Here , the exper t char tered accountants at Sherlock & Co will explain

By Andrew McGain, Director, Sherlock & Co. Char tered Accountants (www.sherlockandco.uk)

how the trivial benefits exemption works, the restrictions that apply, and what businesses need to do in order to take advantage of this exemption in time for Christmas

HOW CAN I MAKE SURE GIFT VOUCHERS QUALIFY AS TAX-FREE BONUSES?

Gift vouchers are among a number of possible items that may be considered “trivial benefits” under tax law Unlike cash bonuses or goods, trivial benefits are not subject to Income Tax although there are some conditions that you must meet when giving vouchers to ensure that they qualify as trivial benefits

If the gift vouchers meet all of the following restrictions, it will be considered a trivial benefit:

• Eac h vouc her must cost a maximum of £50

• The vouc her must not be a cash vouc her or be exc hangeable for cash

The recipient must not be entitled to the vouc her through the terms of their contract

• The vouc her cannot be given as a reward or performance incentive

• The vouc her cannot be provided as par t of a salar y sacr ifice arrangement

Not only are vouchers that meet these conditions free from any Income Tax liability, but their cost is a tax-deductible expense for the business It does not matter where you buy the voucher from, so you are free to pick something your staff will like You might choose a popular high-street shop, an online outlet, or a voucher that they can spend in

multiple places to allow them to choose for themselves ARE THERE

LIMITS TO HOW MANY VOUCHERS I CAN GIVE?

There are no limits on how many vouchers you can give but there are some limitations on how many staff members and directors can receive

For employees, there are ver y few restrictions and they can enjoy essentially unlimited trivial benefits each year (that meet the above conditions), but they cannot receive more than one per day

For directors of companies with five or fewer shareholders, there is an annual limit of £300 per tax year on the trivial benefits they can receive These businesses are referred to as “close” companies and this £300 limit extends to anyone who lives in the same household Never theless, this means that directors can enjoy up to six £50 gift vouchers each year without incurring any additional tax liability

For these reasons, vouchers that qualify for the trivial benefits exemption can be a good way to offer bonuses throughout the year What is more , trivial benefits are discretionar y, which means that you do not have to give them to ever y employee You can give to one employee , a group, or your entire staff - just remember, you cannot give them in recognition of hard work without incurring a tax liability and this may be more difficult to prove if you give them to only a few select recipients

With all of this in mind we hope that you take advantage of the trivial benefits exemption and give a generous, tax-free Christmas bonus to your staff this year

The Builder’s Arms, Croydon, Takes Nine Trollies of Shopping to the Local Foodbank

shopping – so it was a bit of a shock to see so much food It was so rewarding to see the delight on their faces and to know that we have made so many people’s Christmases that little bit better And I think the team at the food bank will be customers for life at The Builder’s Arms

as possible could eat well on this special day The team at Asda were amazing – we had nine trollies, full of rice , pasta, tinned food, tea and coffee , cereal and Christmas choccies

“When we arrived at the food bank, with two full cars and an Uber XL, the ladies at the food bank were stunned I think they were expecting a couple of bags of

Supporting

With hospitality gearing up for the traditionally busiest time of the year Drinkaware is stressing how impor tant it is for staff to be aware of the pressures that colleagues are under and be mindful of how to look after each other

As par t of that duty of care , Adam Jones, Drinkaware’s business development and par tnerships director, offers some practical advice on spotting whether drinking may be getting out of control for someone you know

Over the last couple of years, we have all become more acutely aware of those around us and the community that we live and work in This year the hospitality sector faces fur ther challenges – staff shor tages strikes and rising costs for businesses and individuals

With these increased stresses those working in the hospitality industr y are more likely to become heavy or dependent drinkers with alcohol being used as a coping mechanism If

drinking too much, whether it is out of habit, anxiety or adjusting to new

•

“I can’t thank my customers enough for their generosity with the raffle tickets The team at Asda were outstanding, opening a special checkout just for us, and even our Uber driver was amazing and gave up his time to help us unload the food into the food bank The spirit of Christmas and the season of goodwill is cer tainly alive and kicking in Croydon ”

•

working patterns, you may be well placed to recognise changes in their behaviour and help The more we drink the greater our tolerance for alcohol can become and this for some could lead to dependence over time , so it is impor tant to recognise potential warning signs and seek suppor t sooner rather than

Signs

•

•

•

With the festive season approaching and ever yone under pressure to deliver high levels of customer ser vice , look out for each other and if you spot any of the signs and think that one of your colleagues or someone you care about is drinking too much, remember that help is available

Drinkaware provides online tools and advice at www.drinkaware .co.uk and our free online ser vice

Drinkchat is available with trained advisors on hand to provide confidential advice and suppor t or call

Drinkline on 0300 123 1110 (weekly 9am - 8pm, weekends 11am - 4pm) If you have any concerns please do get in touch and let’s continue to look after each other this winter

manager at The Builder’s Arms put the three hampers together and raised a total of £1180 through the sale of raffle tickets The hampers were filled with goodies donated by various suppliers, brewer y tours and trips to Sipsmiths Gin Distiller y

The raffle was drawn on Monday 19 December – and Simon and his team immediately headed to the local Asda to fill up with essentials and Christmas treats for the food bank

Simon said: “Christmas is a time for giving and my team and I wanted to make sure that as many people in Croydon

Foodservice Price Inflation Surges Past 20%

Download the repor t at https://cgastrateg y com/foodser vice-priceindex-november-2022/

All categories of the Index recorded double-digit inflation, and one Oils & Fats remained at unprecedented highs repor ting 47% year-on-year There is some evidence to suggest that the heat may be dissipating in this sector with month-on-month increases moderating from earlier highs The Vegetables categor y of the Index rose nearly 4% month-on-month to register year-on-year inflation of 23% However, the major upstream influencers on the price of food, including oil, exchange rates and volatile commodity markets, are now showing some signs of stabilising The cost of oil fell in November from $93 to $82

We

Further Train Strikes Announced for January

Train drivers are to for the fifth time early in the new year after members of the drivers’ union Aslef at 15 train companies plan to walk out for one day after voting for more industrial action in the long-running dispute over pay

Meanwhile members of the Rail Maritime and Transpor t (RMT) union at Network Rail and 14 train operators will strike for four days, meaning a week of disruption is expected

The larger RMT Union had already announced strike action for 34 and 6-7 Januar y

It follows four days of strike action by the RMT Union a week ago (13, 14, 16 and 17 December), which severely disrupted the festive trading period for hospitality businesses, with fur ther action planned between Christmas Eve and Boxing Day

The unions are calling for their members to receive pay increases that reflect increases in the cost of living ASLEF general secretar y Mick Whelan has said:: “

We don’t want to go on strike but the companies have pushed us into this place They have not offered

our members at these companies a penny and these are people who have not had an increase since April 2019

“That means they expect train drivers at these companies to take a real-terms pay cut, to work just as hard for considerably less, when inflation is running at nor th of 14% The train companies say their hands have been tied by the Government, while the Government, which does not employ us, says it’s up to the companies to negotiate with us

“We are always happy to negotiate – we never refuse to sit down at the table and talk – but these companies have offered us nothing, and that is unacceptable ”

On Monday, Network Rail warned passengers to avoid travel on Christmas Eve when fur ther strike action by RMT members is due to star t The walkout is scheduled to begin at 18:00 on 24 December and continue until 06:00 on 27 December

RMT members are also taking par t in an over time ban at 14 train companies which began on Sunday and will last until 2 Januar y

The CGA Prestige Foodser vice Price Index continued its strong upward trend during November 2022 to reach record inflation of 21 5% It marks a tenth consecutive month of double-digit inflation, and the first time in the histor y of the Index that inflation has exceeded 20%

per barrel, while Sterling was stable against the Euro and Dollar Food commodity markets have eased in recent weeks, with the

UN’s FAO Food Price Index vir tually unchanged compared from October, and month-on-month decreases in the price indices for cereals, dair y and meat almost offsetting increases in vegetable oils and sugar

Prestige Purchasing CEO Shaun Allen said: “

expect inflation to begin to level off in December, with a gradual decline commencing in the New Year as the impacts of the less challenging upstream influences and year-on-year effects begin to feed through into the Index Never theless, the average monthly increase in prices during 2022 has been 1 7% so inflation has a long way to fall before prices (rather than inflation) can star t to come down ”

James Ashurst client director at CGA by NielsenIQ said: “

These latest figures cap an exceptionally challenging year for the food supply chain and the hospitality sector Alongside labour shor tages and the cost-of-living crisis, high inflation has placed intense pressure on operators’ margins and made real-terms growth extremely difficult Businesses across the industr y will be holding their breath for respite in 2023

Joe Bellman Helps The Burnt Chef Project Bring Vital Industry Message Out of the Shadows

Award-winning spoken word ar tist, Joe Bellman, delivered a timely and moving message at The Burnt Chef Project s recent Gala Dinner – something which resonates with those in the hospitality sector at Christmas more than ever

As the nation enjoys its Christmas festivities, the hospitality industr y is in the midst of its busiest time of year Added to an already busy period of time in the calendar Christmas comes with additional challenges this year especially when coupled with continued and evolving pressures on operators, business owners and suppliers The need for suppor tive structures is more prevalent than ever

Recognising the impact on those working in the sector The Burnt Chef Project commissioned Joe Bellman to write and deliver a touching performance which moved guests at ‘Out of the Shadows , The Burnt Chef Project s inaugural Gala Dinner Addressing nearly 200 guests, Bellman explained how he star ted writing poetr y to ‘make sense of the confusion’ after losing his mother back in 2019

Delving into the lived experience of those within The Burnt Chef Project’s community, Bellman examines all levels of the hospitality industr y shedding light on the increasingly outdated stereotypes of hospitality workplaces Through spoken work Bellman explores the workplace as a ‘battleground of depression’ where the ‘toughness of man is tested’ Aptly labelled ‘hospitality soldiers’ Bellman highlights how the pressures of hospitality can weigh down those who work within the industr y Recognising the impact the high-pressured environment can have on hospitality workers The Burnt Chef Project has launched a series of training programmes and resources to suppor t the mental health and psychological wellbeing of those working in the hospitality industr y Burning the stigma surrounding mental health, the not-for-profit organisation continues to raise awareness and educate businesses on how to implement cultural changes within psychologically safe environments putting teams and individuals’ wellbeing first whilst adding to a business s bottom line

Bellman’s piece describes a ‘burnt out identity lost under pots and pans filled with failed visions and overwhelming anxiety because dreams escape in hospitality’ but goes on to say that the industr y is at an exciting turning point where we hear more frequently the stories of positive promotion, strong workplace cultures and a key focus on mental health

“Joe Bellman has cemented himself as a true poetic talent and upon meeting Joe earlier this year we felt such a connection to him and his stor ytelling ability, it was a natural fit for us to work together to develop this piece

We want to highlight the difficulties the industr y has and still faces but also the cultural shifts we ’ re seeing as leaders are investing in time , energ y and funds into employee wellbeing, understanding the positive impacts on retention, performance and ultimately the sustainability of this amazing industr y

We look forward to seeing Joe perform this epic piece across a number of hospitality events throughout 2023 as we continue to burn the stigma of mental health within our great industr y "

Kris Hall, Founder, The Burnt Chef Project

Bellman asked guests to think ‘ can we be the game changers and pioneers of hospitality?’ He called for ‘ a healthy workspace for all to star t thriving’ By continuing the conversation, raising awareness, and contributing to causes such as The Burnt Chef Project, we can move towards a world where a healthier lifestyle is possible for all of those working in hospitality Bellman said: "The Burnt Chef Project challenges the stigma around mental health Seeing what Kris and The Burnt Chef Project team do is inspiring and it was a no-brainer to work with such visionaries to break the barriers in hospitality "

Finishing his inspirational performance Bellman concludes ‘mental health matters and you ’ re all listening Forget what you think you know about hospitality because things are changing and it’s time for us to see ’

To watc h the full video of Joe Bellman’s spoken word, c l c k here: https://youtu be/N6hR886kqAQ Str iving to create safe environments where leader s , teams and individuals are suppor ted, The Burnt Chef Project offer s a 24/7, free and confident al suppor t ser vice for individuals in the profession all year round Simply text BURNTCHEF to 85258 head to www theburntchefproject com or searc h for @theburntchefproject on social media for lots of free resources and tools to suppor t you your colleagues and your fr iends with your mental health

people

“As

has chosen local charities to donate to, which range from children’s hospitals to local foodbanks and nursing homes Despite the pressures of the cost-of-living crisis, community spirit shone across the estate , with one pub – The Sutton Arms in Hull – collecting over 1,150 selection boxes

“We

Sustainability,

The Cleaning Show 2023 returns to ExCeL, London, from 14-16 March 2023 to demonstrate the ver y latest advancements in cleaning technologies and provide unmissable learning and sourcing oppor tunities for the cleaning and hygiene sector, which together with the waste industr y is one of the biggest sectors in the UK wor th nearly £59bn and employing 1 47m people

The show, organised by the British Cleaning Council and Quar tz Business Media, is set to attract more than 100 cleaning suppliers with the likes of Jangro Numatic Makita UK, Karcher UK, Nilfisk and SC Johnson Professional among those confirmed to exhibit And, with more than 7,000 senior cleaning professionals set to attend from across the contract cleaning, facilities management (FM), healthcare , hospitality, retail and public ser vices sectors, it is no surprise that the event has become the largest and longest running exhibition in the UK dedicated to cleaning hygiene and facilities management

A CHANCE TO LEARN FROM INDUSTRY EXPERTS

Alongside a growing list of Europe’s leading cleaning suppliers confirmed to showcase their latest technologies and innovations on the show 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

”

and Hygiene Habits

Also returning after a successful debut in 2021, the Cleaning & Suppor t Ser vices

the

celebrate

dedicated pavilion is

cleaning products, ser v-

Among the big trends anticipated to take the spotlight the theme of

the evolution of

technolog

minimise their impact on the planet Cobotics

suppor t the cleaning process and tackle the

resources challenge will also play a key role alongside healthy buildings, where the Internet of Things (IoT) enabled dynamic resource applications will transform operations With a focus on creating the Future of Cleaning, businesses and organisations operating throughout the industr y can enter their innovations via the CSSA website by 30 November 2022 Prior to The Cleaning Show the CSSA will hold an Innovator's Pitch with a panel of leading industr y exper ts who will review and inter view all entrants and select those to be exhibited at the Innovation Showcase itself For fur ther information on submitting an entr y, visit https://www cssa-uk co uk/

Registration for The Cleaning Show 2023 will open on 1st November 2022 To register your interest to attend and find out more about this year ’ s event, visit https://cleaningshow co uk/london/ See the adver t on page 7 for fur ther details

Mark Brooke , Director of Proper Pubs, commented:

have always championed community pubs because we understand the value they bring to millions of

across the countr y In the face of the cost-of-living crisis, people have recognised that pubs are more than just somewhere for people to go for a drink They are hubs of activity for residents to enjoy, and are places where people come together to suppor t one another It’s incredible to see this in action through this initiative , and even better to be able to provide a little treat to those who might otherwise be struggling this Christmas

always, I am so grateful to our fantastic operators and their communities who have come together to make this happen, demonstrating Admiral’s commitment to community focus

Proper Pubs is always looking for ways to raise funds for charity and to suppor t its local communities through an annual schedule of events, including installing lifesaving defibrillators, Easter egg donations and live music events Through its par tnership with national mental health charity, Chasing the Stigma, it also raised an impressive £35,000 in under one month where each of its pubs hosted different charity events, including barbeques and quiz nights Chasing the Stigma is a charity which aims to normalise mental health and ensure it is easy for ever yone to find suppor t when they need it

Hourly Pay for Chefs Jumps by Up to 20% Amid Staff Shortages

Average hourly pay for temporar y chefs has risen by as much as 20% in par ts of the UK over the past year, data released by Indeed Flex, the online staffing platform for temporar y work, has revealed

Indeed Flex’s analysis of tens of thousands of chef shifts posted on its platform reveal that hourly pay for temporar y chefs has risen by 11% across the UK on average , compared to 5% for other restaurant roles

Such is the demand for professional cooks, chef job postings on Indeed Flex are up 97% on average across the UK compared to last year but not all chefs are working the long, unsociable hours commonly associated with the job

There are signs that chefs value the extra flexibility they gain through temping rather than working full-time More than half (57%) of chefs taking shifts through Indeed Flex are choosing to work more sociable hours, such as a conventional 9-5 schedule , compared to the 43% who work late nights

Data from the ONS shows the hospitality industr y currently has 146,000 vacancies, though this is down on the record-high 173,000

vacancies seen this summer

The festive season is critical for the hospitality sector, which will be hoping for a bumper end to 2022 following two Covid-impacted Christmases However, the cost of living crisis could fur ther hamper the hard-hit industr y as its ‘make or break’ season begins

Towns and cities with biggest hourly pay rise for chefs

in 2022 v 2021

Novo Constare , CEO and Co-founder of Indeed Flex, said: “Times have been tough for the hospitality industr y ever since the pandemic began, and unfor tunately it continues to wrestle with an acute shor tage of staff

“Intense competition among employers for skilled staff has driven up hourly pay rates for temp workers across the board Chefs are especially sought after, and can reap big rewards with their exper tise

“Meanwhile for businesses that are struggling to recruit full-time staff, being able to turn to temporar y workers has proved a lifeline as it enables them to fill shifts as and when required They can also scale their workforce up and down, depending on when they are busiest

For the chefs themselves, flexible work offers a chance to do something not ever yone in their profession can work sociable hours and choose exactly when they want to work ”

Disappointment by Delay on Energy Support but Alcohol Duty Freeze Welcomed

Earlier this week the government issued a statement saying that the decision on futureenerg y suppor t for businesses is postponed until the New year, however the government has announced a freeze in alcohol duty

Commenting on the delay UKHospitality CEO, Kate Nicholls, said: “The Government’s postponement of an announcement on future energ y suppor t until the New Year comes at a time when businesses are facing rising bills and rates that fluctuate daily Operators thus need urgent clarity in order to make business critical decisions for 2023 and, in the meantime , we urge OFGEM to continue to pressure energ y suppliers to deal fairly with commercial customers and to clamp

“News of a Duty Freeze on alcohol until August 2023, however – something UKHospitality has been urging the Government to do – is more welcome Any inflation-linked hike in alcohol duty would have heaped fur ther pressure on the sector and, ultimately, a six-month delay is good for businesses and good for consumers

“These changes, coupled with duty reform, should also mean a reduction in duty for draught beer and is a good example of smar t regulation helping businesses It’s essential now that drinks producers also recognise this freeze in their own pricing to suppor t their hospitality customers at this difficult time ”

The governments delay to an announcement regarding extended energ y suppor t is “disappointing” say sector leaders

down on poor practices and unfair terms

VisitBritain Forecasts Strong Recovery in Inbound Visitor Spending in 2023

VisitBritain has published its inbound tourism forecast for 2023 with continued strong recover y predicted in overseas visitor spending

It shows spending by inbound visitors is predicted to grow faster than visitor volume with higher spending also per trip

Its overall forecast is for spending by international visitors in the UK of £29 5 billion in 2023, up 4% on the all-time spending high of £28 4 billion in 2019 Looking at the number of visits to the UK, 35 1 million visits are forecast, 86% of the 40 9 million in 2019

UK Tourism Minister Stuar t Andrew said: “It is fantastic to see that tourism is continuing to bounce back strongly after the sector received substantial government suppor t during the pandemic

“This predicted rise in visitor spending will give a fur ther boost to the industr y, helping to create new jobs and drive economic growth across the countr y ”

VisitBritain CEO Patricia Yates said: “Our priority has been to rebuild international visitor value so it is ver y encouraging to see the continued strong recover y forecast in spend suppor ting jobs small businesses and local economies right across the countr y

“Tourism is also an extremely competitive global industr y We’ll be out with a new campaign early next year competing hard in markets where we ’ re seeing strong growth This includes the USA, our most valuable inbound market with spending up 15% so far this year, as well as the Gulf and our major European markets ” VisitBritain is set to launch a new GREAT Britain marketing campaign across Europe , the Gulf Co-operation

Council (GCC) countries and the USA in early 2023 to drive bookings, inspiring visitors to ‘See Things Differently,’ promoting messages of warm welcome and highlighting Britain as a dynamic , adventurous and inclusive destination

The campaign will also capture major events in 2023 including the Coronation of King Charles III in May with an additional Bank Holiday announced, and Liverpool hosting the Eurovision Song Contest, on behalf of Ukraine , also in May, timely and valuable oppor tunities to promote Britain’s welcome and creativity and ability to host events of the highest calibre

VisitBritain s research earlier in 2022 showed that exploring Britain’s histor y and heritage is the top motivator for international travellers keen to visit this year followed by visiting its vibrant towns and cities

Its research has also showed that the biggest drivers for visitors globally in choosing a destination are that it offers ‘good value for money ’ and is a ‘welcoming place to visit ’ More than half of people VisitBritain sur veyed who were keen to travel had also not made up their minds where to go, valuable oppor tunities to influence destination choice and drive bookings

VisitBritain has also upgraded its end of year forecast for 2022 to 29 7 million inbound visits to the UK, 73% of 2019 and spending of £25 9 billion 91% of 2019 This follows an increase in overseas visitor spending in the UK this year with higher spend per visit and longer stays based on the latest data

Inbound tourism was wor th more than £28 billion to the UK economy in 2019, its third largest ser vice expor t and a major par t of British trade

Date Announced for Hospitality Apprenticeship Showcase 2023

This year ’ s event will be hosted by Alun Cairns MP, Chair of the All-Par ty Parliamentar y Beer Group Mr Cairns commented: “I am delighted to be hosting 2023’s Hospitality Apprenticeship Showcase This event is cer tainly a highlight of National Apprenticeship Week, so many apprentices and MPs in one room engaging on hot topics is inspiring to witness ”

The industr y has already rallied and some of the companies that are attending include: Beds and Bars, Fuller, Smith and Turner PLC , Marston’s, Mitchells and Butlers, Stonegate Group and UK Hospitality

in the House of Commons

Mr Cairns continued: “It is now more impor tant than ever that we promote hospitality as a rewarding stable career prospect for both young people and indeed people of all ages As we navigate the current economic and social challenges I am cer tain that hospitality will prosper as it rebuilds with first-class learning and development programmes investing in lasting careers ”

2023: The Year Hospitality Crumbles?

By Melissa Toney, food and drink specialist at law firm, Shakespeare Mar tineau (www.shma.co.uk)

The hospitality sector is facing extreme pressure from all directions Contending with the repercussions of the Covid-19 pandemic , staff shor tages, soaring energ y prices and fewer customers due to the cost-of-living crisis, many businesses are being forced to decide whether they can continue to trade through the winter months Whilst the Government has promised measures to suppor t businesses it has not yet announced a specific plan to help the sector letting uncer tainty flourish as times become tougher

There is a misconception that the hospitality sector recovered, however briefly, in 2022, which was not the case In fact, the sector was one of the industries hit hardest by the Covid-19 pandemic and has taken the longest to recover With so many other impor tant areas to suppor t such as the NHS and the social care industr y, the government has almost overlooked hospitality, with no specific measures rolled out to help it recover longterm many workers having already left the sector during the pandemic due to restrictions as well as Brexit immigration measures being implemented around the same time staff shor tages are rife fur ther dissuading talent from staying in the sector

The cost-of-living crisis is also deterring people from spending money on non-essentials including eating and drinking outside of their homes Whilst the festive season presents some oppor tunity to increase customer footfall, many families and businesses will have re-evaluated their priorities and chosen to focus their spending

on the essentials, rather than eating out and par ties For example , there are a large number of businesses which have opted to throw a smaller par ty at work, where there is less pressure on directors and employees to spend money that they may not be able to afford Many people have cut out after work drinks in favour of spending money on the Christmas Day itself With even those who could afford to spend on meals or drinks out tightening their purse strings as a precautionar y measure , the hospitality sector is once again tr ying to navigate a near impossible situation, and it is no wonder that venues up and down the UK are approaching 2023 with caution Januar y, Februar y and March are notoriously the most difficult months for the industr y and with surging energ y prices, many venues are already resor ting to opening reduced hours in preparation to ensure some balance for the coming year

Whilst government suppor t is conspicuous by its absence , the sector is pulling together to suppor t itself wherever possible Boxpark, for example , uses its experience with flexible and accessible retail locations to hire out venue space to smaller independent restaurants bars or cafes which may otherwise not be able to afford a bricks and mor tar presence This model helps smaller businesses by keeping the cost of rent and utilities down whilst potentially increasing footfall to what can be marketed as a destination venue Some other hospitality businesses providers have reached out to businesses with larger workplaces in order to run onsite cafés or provide their products to an existing one to diversify their offering and provide additional income streams These examples demonstrate that if hospitality businesses being to think laterally, flexibly and importantly – creatively - with regards to diversifying income streams, these businesses will be in the best financial position possible at the star t of 2023

Although many providers are coming up with solutions and working collaboratively with others, the Government should still provide specific targeted suppor t for the sector in order for it not just sur vive , but grow The hospitality industr y is both resilient and innovative , and fully capable of overcoming the challenges on the horizon Whilst the past few years have been tough for the industr y and 2023 currently appears as if it will be no different, the industr y will continue to find ways to keep going from strength to strength

The Stag Inn Scoops Pub of the Year Accolade in Annual Tourism Awards

“It’s an amazing achievement for a small venue and wonderful reward for the hard work and dedication of our superb team to be recognised in this way ”

The

Nicole

Judging was carried out by an independent panel of past winners industr y leaders and exper ts in their field, selected for their impartiality and experience The pub was described as ver y welcoming, with super-efficient and friendly staff Nothing was too much trouble and ever y customer in the pub was treated with cour tesy ”

Fran Downton, Chief Executive of Tourism South East, said:

The strength of our winners is a testament to the incredible standards and unwavering quality of the South’s tourism and hospitality products ”

Martyn’s Law

The UK’s resilience to terrorism is to be stepped up as the Government announces details for the Protect Duty now to be known as ‘Mar tyn’s Law’ in tribute of Mar tyn Hett, who was killed alongside 21 others in the Manchester Arena terrorist attack in 2017

Working closely with security par tners, business and victims’ groups, including Figen Murray and the Mar tyn s Law Campaign Team, and Sur vivors Against Terror, the new duty will require venues to take steps to improve public safety, with measures dependent on the size of the venue and the activity taking place

The threat picture is complex and ever evolving Recent attacks demonstrate that terrorists may choose to target a broad range of locations Mar tyn’s Law will ensure that security preparedness is delivered consistently across the UK, ensuring better protection of the public

–

Plans Unveiled for Stronger Protections Against Terrorism in Public Places

“Their tireless effor ts have helped inform our approach and the hear t-breaking stories from sur vivors and their families are a constant reminder as to why we must deliver on this commitment to work together to improve public security

The plans have been developed following public consultation and extensive engagement across industr y, charities, local authorities, security exper ts and with sur vivors 70% of the thousands who responded to the consultation agreed that those responsible for publicly accessible locations should take measures to protect the public from potential attacks

Mar tyn’s Law will follow a tiered model linked to activity that takes place at a location and its capacity aimed to prevent undue burden on businesses

Prime Minister, Rishi Sunak, said: “The way the city of Manchester came together as a community in the wake of the cowardly Manchester Arena attack and the amazing work of campaigners like Figen Murray who have dedicated their lives to making us safer and promoting kindness and tolerance , is an inspiration to us all

“I am committed to working with Figen to improve security measures at public venues and spaces and to delivering this vital legislation to honour Mar tyn’s memor y and all of those affected by terrorism ”

Figen Murray, mother of Mar tyn Hett said: “Mar tyn’s Law isn’t going to stop terrorism, but common-sense security, and making sure venues are doing all they can to keep people safe , could mean fewer suffer what myself and the families of Manchester have had to endure “I welcome the Government’s commitment to including smaller venues and working quickly on this legislation It is vital we now take the necessar y steps to protect ourselves and others wherever possible and I hope other countries learn from this ground-breaking legislation ”

Home Secretar y, Suella Braverman said: Protecting the public from danger is a key responsibility of any government The terrorist threat we face is diverse and continually evolving, which is why this legislation is so impor tant

“I would like to thank Figen Murray and the Mar tyn’s Law campaign for their suppor t in the development of this vital reform

A standard tier will apply to locations with a maximum capacity of over 100which can under take low-cost, simple yet effective activities to improve preparedness This will include training information sharing and completion of a preparedness plan to embed practices such as locking doors to delay attackers progress or knowledge on lifesaving treatments that can be administered by staff whilst awaiting emergency ser vices

An enhanced tier will focus on high-capacity locations in recognition of the potential consequences of a successful attack Locations with a capacity of over 800 people at any time , will additionally be required to under take a risk assessment to inform the development and implementation of a thorough security plan Subsequent measures could include developing a vigilance and security culture , implementation of physical measures like CCTV or new systems and processes to enable better consideration of security

The Government will establish an inspection and enforcement regime , promoting compliance and positive cultural change and issuing credible and fair sanctions for serious breaches

Dedicated statutor y guidance and bespoke suppor t will be provided by the Government to ensure those in scope can effectively discharge their responsibilities, with even small venues also able to benefit from this and take voluntar y action Exper t advice , training and guidance is also already available on the online protective security hub, ProtectUK

Mar tyn’s Law will extend to and apply across the whole of the United Kingdom and the Government will publish draft legislation in the early Spring to ensure the law stands the test of time

Shepherd Neame pub The Stag Inn in Hastings has been named Pub of the Year in the annual Beautiful South Tourism Awards 2022/23 held on Tuesday, December 13 at the Grand Hotel Brighton

historic pub in Hastings Old Town is on a roll with awards having received its first AA Rosette this year, and being included in the Good Food Guide for the first time

Licensee Nicole Holt has run the 16th centur y Shepherd Neame inn for the past five years with husband Nick, and the pair attended the ceremony to receive the award on behalf of the whole team

said: We had a lovely night and we were ver y surprised and delighted to scoop Gold for Pub of the Year

New Survey Reveals UK Residents Want Christmas Dinner in a Restaurant this Year

PPL PRS found that 9 in 10 (93%) people in the UK traditionally play Christmas music in their homes on the day From that total, almost twothirds (60%) wish to hear Christmas music playing in a restaurant or bar when they go out for their special meal

The top eras for Christmas music , according to the public , are:

• 1980s (e g Last Chr istmas by WHAM! And Do They Know It s Chr istmas? By Band Aid) – 75%

• 1990s (e g All I Want For Chr istmas Is You by Mar iah Carey and Ever ybody Knows The Claus by Hanson) – 65%

The festive season is always an expensive time for consumers, but they’re feeling the pinch this year especially The prospect of cooking a turkey for hours, bulk buying ingredients and providing electricity and heating are causing them to re-consider their Christmas traditions

cooking for a family

• Mid-20th centur y c lassics (e g White Chr istmas by Bing Crosby) – 55%

While carols ranked lowest a third (33%) of people favour them proving the timeless popularity of Christmas tunes

Over half (53%) praise the mood-boosting benefits and 43% the feelings of nostalgia stirred by festive bops Otherwise , pop (11%) and chillout (10%) are go-to genres to accompany a yuletide dinner

Somerset “Local” Recognised for 30 Years of Fantastic Beer

Omnichannel is a Strategic Move as Operators Face Tough Conditions

There is appetite for omnichannel products as consumers reduce restaurant visits due to financial pressures

The Lumina Omnichannel Foodser vice Repor t 2022 has brought awareness to a decline of restaurant penetration – -1 1ppt year-on-year, as the cost of living crisis has led to consumers reducing discretionar y spending

At the same time , restaurant operators face immense challenges including increasing business costs and reduced footfall highlighting the importance of diversifying their por tfolio of products and enhancing their brand image to remain profitable

On a positive note , as consumers reduce restaurant visits due to financial pressures, there is appetite for omnichannel products, some of which have made their way into the consumer household permanently

A closer look has shown sauces and seasonings are popular, yet are less frequently purchased, whereas meal kits and ready meals promise high frequency purchasing following initial engagement, which Omnichannel has driven forward, alongside brand awareness, with 40% visiting a restaurant following tr ying its retail products

“The consumer appetite is there , ” says Blonnie Whist Insights Director at Lumina Intelligence who presented the repor t recently at the Omnichannel Conference , as well as Lumina s Food Strateg y Forum on December 8th Two thirds of shoppers have bought a foodser vice branded product in the past three months, highlighting the interest for these products 46% have purchased a new foodser vice branded product since lockdown, demonstrating a willingness for experimentation and an oppor tunity for fur ther innovation ”

of four versus eating out, finding a difference of only £5 80 per person in favour of cooking at home However, dining out offers the benefit of choice for all members of a dining par ty

Although customers will be coming for the food, creating a lively, charming Christmas atmosphere may be key to giving patrons a day

they ll never forget and securing their loyalty

The Halfway House in Somerset will receive a special award from the Campaign for Real Ale’s Somerset Branch to recognise the fantastic achievement of being listed in the highly acclaimed Good Beer Guide – aka the ‘the beer drinker’s bible’ – for 30 consecutive years With its slate floor worn down by generations of drinkers, authentic rustic bar and cosy rooms with the scent of wood-burning fires and delicious freshly home-cooked food the Halfway House at Pitney is considered a proper “local” by all those who visit this classic Somerset pub Its ambiance and atmosphere combined with above all else its dedication to ser ving quality conditioned real ale , has led this local to secure a listing in the coveted Campaign for Real Ale (C AMRA) Good Beer Guide now for three decades

The Halfway House – named because it is located midway between Langpor t and Somer ton on the B3513 – will be formally recognised for ser ving fantastic beer by C AMRA in a special event next month The award will be presented by Phil Emond of C AMRA’s Somerset Branch on Saturday 28 Januar y 2023 at 13 00 hours

Owners Lucie and Mark David said: “We’re delighted to be awarded this incredible 30-year award by C AMRA and thank all the real ale enthusiasts who have nominated us year after year We’re so proud of our pub and its heritage , and really thanks are due to the previous custodians who have maintained such high standards, ensuring that this ‘local legend’ retains its widespread appeal as a proper old-fashioned pub ser ving excellent locally brewed beer, cider and perr y ”

How Can I Improve Feedback Volume?

To

CLH News spoke with Guest Experience exper ts HGEM (www.hgem.com) on the topic of “Feedback”:

HOW TO IMPROVE FEEDBACK VOLUME?

It’s impor tant to receive a high volume of feedback from your guests to ensure that your data is as reliable as possible The more data you have , the more accurately you can track your Net Promoter Score , among other KPIs It also allows you to cancel out any anomalies and provides you with a realistic view of how each of your sites compare , as well as how you benchmark against your competitors

Your guests’ time is precious, so wherever possible , it's good practice to personalise their feedback journey, asking only questions that are relevant to their experience Here are some examples:

• Pre-populating the answer s to known questions If you already know something about a given customer's exper ience , this can already be f lled in when the guest opens the sur vey Common examples inc lude the location, time of visit, or ser ver name

• Using branching questions . Sometimes the questions you want to ask are dependent on the answer s to previous questions We can create sophisticated user journeys that limit the need for the guest to answer questions that are not applicable One obvious example is to ask whether the customer was eating in or taking away As those customer journeys have different touc hpoints , the following questions , too, should reflect the different

exper iences

• Creating different exit points It can be useful to distinguish between customer s who only have a bit of time and those who are happy to provide you with feedbac k at a deeper level If you capture the key indicator s fir st, you can then give people the option to e ther exit the sur vey or to continue answer ing questions

HOW DO I PROMOTE MY FEEDBACK SITE?

Most of the time , it feels more natural to ask for feedback at the end of your guests’ experience , where you ’ re more likely to get an accurate and detailed response after they’ve had time to reflect Whether this be in person on-site or off-site when the guest has returned home there are a few different options for promoting your Feedback Site

On-site:

• A QR code or link can be added to the bottom of your receipts , cards , poster s , tab e talker s , menus , (or pac kaging if they are a deliver y or takeaway customer) You can even have a different QR code/link for eac h location, meaning that guests won’t have to select th s on the sur vey

• At-table via a tablet s a great option to when presenting the bill If you have a confident ser ver who can assure the guest that the sur vey won t take up muc h of their time , they can simply complete it whilst they wait for the card mac hine The great thing about using a tablet is that we can set the sur vey to refresh once it’s been completed ready for the next guest - this could be through pressing a button or automated after, say, 30 seconds The sur vey also only needs an internet connection at the star t and end, so there's no waiting for questions to load Off-site:

• Email your guest after their exper ience with you If they booked on ine , placed an order, or logged nto your Wi-Fi, you can send them a feedbac k invitation – this does work better if you nc ude a small incentive

• SMS works in the same way as email, so if your customer s signed up w th a mobile number instead of an email address , they could receive their invitation via text instead

Incentives:

You could consider incentivising guests with a free appetiser during their next visit, or free entr y into a prize draw, for example If you were to opt for a prize draw, at HGEM, we can help you facilitate this by drafting up the competition terms and administering it on your behalf, picking winners at random and publishing anonymised details on the site If you wanted to offer a voucher for a freebie this not only encourages feedback but also repeat visits!

WT TC Reveals APAC’s Travel & Tourism Sector’s Climate Footprint

According to the data, between 2010 and 2019, the APAC Travel & Tourism sector

emissions

The new data for the region reveals the total contribution to APAC’s GDP grew on average 7 3% annually, whilst greenhouse gas emissions increased by just 4% during the same period

The data also shows how the sector’s emissions intensity continues to decrease

In 2010, for ever y $1 USD of the region’s Travel & Tourism GDP, the sector emitted 0 94kg of greenhouse gas emissions

But in 2019, when Travel & Tourism was at its peak, this figure had dropped by more than 26% to 0 69kg, demonstrating the progress of changes implemented by governments and business leaders across the AsiaPacific region to create a more sustainable sector

The new data shows that in 2019 the sector was responsible for an average of just 10 3% of total greenhouse gas emissions in the APAC region

For the first time ever this ground-breaking research can accurately repor t and track the impact industries within the sector have on the environment

“The Travel & Tourism sector in the region has decoupled its economic growth from its greenhouse gas emissions and reduced its emissions intensity by an incredible 26% But while this shows progress a lot more needs to be done

“To reach our goals and ambitions, we must make bigger and bolder steps to reduce our absolute emissions

“Government suppor t will be crucial in accelerating the production of Sustainable Aviation Fuels which will have a significant impact on our footprint, as well as bringing in more renewable energ y to our national grids ”

Taking Steps Towards A Sustainable Future For Hospitality Businesses

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

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

UNDERSTANDING

YOUR OPTIONS

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

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

As the drive towards net zero continues to gain pace , UK businesses are continuing to put sustainability at the hear t of their operations

Research has highlighted that almost two fifths (37%) of UK businesses have appointed a chief sustainability officer, while over half (56%) have an employee in post, whose remit includes sustainability

And with the UK Hospitality Association unveiling its 10 pledges to

Available in a 100% blend, bulk Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%4 compared to conventional LPG For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, hospitality customers, while also highlighting the amount of CO2 saved

THE FUTURE WITH CALOR

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

To find out how Calor can help you reach sustainability targets, visit www calor co uk/hospitality

The World Travel & Tourism Council (WTTC) and the Saudi-based Sustainable Tourism Global Center have unveiled revolutionar y new data detailing the climate footprint of the Travel & Tourism sector in the Asia Pacific region (APAC)

decoupled its economic growth from its greenhouse gas

This world first research which covers 185 countries across all regions and will be updated each year with the latest figures

Julia Simpson, WTTC President & CEO, said: “We are now able to give governments across the Asia-Pacific region the insights they need to make significant steps towards the Paris Agreement and the UN Sustainable Development Goals

The global findings were launched at the global tourism body’s 22nd Global Summit in Riyadh Saudi Arabia in November this year

This research was made possible thanks to the par tnership between WTTC and the Saudi-based Sustainable Tourism Global Center Under the Saudi green Initiative , more than 60 initiatives have been launched in the past year, representing more than $186BN USD of investment in the green economy

England’s World Cup Exit Costs Sector £114 Million

Estimated

The World Cup 2022 Spending Repor t1 by VoucherCodes co uk estimated that 37 6 million consumers would watched the final of the tournament at home and in pubs, bars, and restaurants, should England have been playing

But, as the Three Lions lost out to the French, the repor t expected just 16 4 million Brits to tune in to see Argentina and France battle itout – 56% fewer viewers than if England had made it through Retailers missed out on £50 million in sales due to England s early exit Despite no par ticipation from Gareth Southgate’s men, the repor t expects shoppers will still spend £48 million in stores However, if England had made it all the way, £98 million was predicted in retail sales

Contrastingly,

Pubs, bars,

pints,

all the way

Success for Hospitality Against Homelessness Campaign as Industry Gets Behind Only a Pavement Away

Only A Pavement Away the charity aiding prison leavers veterans and those facing homelessness back into employment in the hospitality industr y, is repor ting great success for its latest campaign, which is providing vital suppor t to those helped by the charity this winter

The Hospitality Against Homelessness campaign, which has been designed to raise awareness and funding, launched on World Homeless Day in October It encourages operators, individual donors, and par tner organisations to suppor t the charity in a variety of different ways, including helping to fund the charity’s Member Stability Grants Scheme – a payment of up to £1,500 given during the first 12 months of star ting employment within the sector, to provide shor t time financial suppor t, stability and independence to any member struggling with adjusting or reintegrating back into society

To date , the campaign has raised over £22,000 through independent fundraising initiatives with par tner organisations, and umbrella activations such as National Winter Warmth Week (14th – 20th November) and CEO Sleepout London (21st November) The Hospitality Against Homelessness campaign will continue into early 2023

Par tner organisations that have got involved through dedicated fundraising initiatives include:

– C APCO which has suppor ted the charity through its annual Covent Garden Christmas Auction

– Brewdog which is encouraging customers at its Doghouse Manchester venue to donate to the charity when they order from a brand-new winter food menu

– Pho which has created a festive chocolate orange mar tini with 50p from ever y cocktail sold going straight to the charity

– Speciality Brands, Café Pacifico and Ilegal Mezcal which collectively has created the ‘Love Thy Neighbour campaign’ and will see £2 from the sales of ever y La Monita cocktail go to Only A Pavement Away

– The Blacklock team which has completed a 5K Santa Run with all monies raised going to the charity

In umbrella activations, 17 Hospitality Leaders including Mar tin Williams (CEO, M Restaurants & Gaucho), Andy Hornby (CEO, The Restaurant Group) and Steve Alton (CEO, BII) took on the CEO Sleepout at Lord’s Cricket Ground in November, alongside charity Founder, Greg Mangham The intrepid crew slept outside overnight to raise over £33,000, an impressive contribution to the final total of £200K raised (the highest

ever raised at a CEO Sleepout event) for homeless charities including Only A Pavement Away

Only A Pavement Away’s National Winter Warmth Week (14th –20th November) encouraged vital donations of warm clothing and toiletries for rough sleepers, which were then distributed by 27 par ticipating hospitality operators including, Gaucho Group, Mr Yum, Big Hug Brewing, Sisban, Pub Love , IHG, The Ivy Collection, Bee Recruitment and Zonal 500 bags in total were collected and distributed to local homeless charities across London, Edinburgh, Cambridge , Norfolk, Brighton, Manchester, Birmingham, Oxford, Glasgow, and Cardiff The suppor t for this initiative from the sector was inspiring and it will continue into the new year with Craft Union running collections across their entire estate between Januar y and March 2023

In December, Mollie Huckerby completed the last of her 6 walking marathons in Central London, during her epic fundraising attempt

Greg Mangham, CEO and Founder of Only A Pavement Away, says: “We’re delighted with the success we ’ ve seen with the Hospitality Against Homelessness campaign – our biggest and best campaign to date! We’d like to extend a big thank you to all the individuals and businesses who have taken par t – it’s a real testament to our fantastic industr y

“The monies raised will help to ensure that the members of our charity can be fully suppor ted with all the guidance and financial aid they need to ensure a stable pathway to successful and ongoing employment ”

Only A Pavement Away’s Hospitality Against Homelessness campaign is suppor ting people like Jon Paul who has found stability through employment after spending time in prison Only A Pavement Away member Jon Paul says: “If it wasn’t for my job I probably would have been doing things I shouldn’t have been and more than likely wouldn’t have been stable So, it’s helped me to get used to the normal way of life and working, it s a big thing

the UK’s retail and hospitality sectors lost out on an estimated £164 million following England’s exit according to a new repor t

Hospitality venues suffered a significant loss of £114 million as a result of England failing to reach the final hurdle

sales were £15 9 million yesterday, as 2 3 million football fans braved the cold and headed to their local hospitality venue

if England had reached the final, hospitality spend was predicted to hit £129 8 million, with 7 1 million viewers

and restaurants sold an estimated 6 million

down from an estimated 21 4 million pints predicted to have been poured if England had made it

Maureen McDonagh SVP International and Managing Director at VoucherCodes co uk commented: “2022 has been a hard-hitting year for the hospitality sector, with the cost-of-living crisis looming large over consumers and venues alike and unfor tunately England s premature depar ture from the tournament will be another hit However, pubs, bars, and restaurants will be relieved that some fans are still continuing to watch the final of the World Cup at their local venues, despite the Three Lions’ exit ”

Mollie Goes Walking, Mollie has raised £3,000 in total for the charity and walked a total of 156 miles

Other hospitality businesses who have suppor ted the charity through the Hospitality Against Homelessness campaign include Greene King, Caterer com, The Royal Warrant Holders Association, Nutritics, Our Place Manchester, Red Engine , Sessions, Earl of Chatham, and SSP Group Hospitality technolog y provider, Zonal, has also signed with Only A Pavement Away as an official Par tner and the Zonal team will be suppor ting a variety of events and campaigns in the next 12 months to raise money for the charity including Cook & Dine , Pedalling for Pubs and Hike Against Homelessness

How the Hospitality Sector Has Continued To Show Resilience in 2022

By Lionel Benjamin, co-founder at AGO Hotels (www.agohotels .co.uk)

2022 has not been without challenges for the hospitality industr y or its consumers Earlier this year, as recover y from the pandemic was underway, the sector faced a set of fresh challenges – a costof-living crisis, rising bills and a 40-year high level of inflation, compounded with the highest interest rates in 16 years

Though, despite this, 2022 has seen some successes for the hospitality industr y, as it has continued to experience an uptick in occupancy even during testing times

OCCUPANCY CONTINUES TO INCREASE –COSTS ARE EVEN HIGHER!

The cost-of-living crisis has seen many UK residents assess their holiday options As affordability has become the focus for many –especially when it comes to luxuries - UK hotels near tourist hotspots have seen an upsurge in demand With energ y bills and interest rates expected to remain high in the new year, this trend is likely to continue , and economy/budget hotels will be an appealing option for many travellers

The weak pound has also driven up tourism this year – Quar ter 3 was named the industr y ’ s best trading period since October 2019, as US tourists par ticularly, flocked to the UK to make the most of the weak pound and the removal of covid restrictions With key events such as the Eurovision song contest and the King’s Coronation expected in 2023, the UK hotel industr y is set to reap some benefit of overseas tourists attending these special events

SUCCESSFULLY TACKLING INDUSTRY CHALLENGES

Research by the UK Hospitality Data and Insight Specialists repor ted that the hospitality sector has par ticularly suffered from rising bills this year with a 19% increase in labour costs 17% in food prices and 14% growth on drinks Combined with the increase in interest rates, those who have sur vived the challenges of 2022, are facing greater uncer tainty as we star t 2023

To combat these ever-looming challenges, businesses must ensure they continue to mitigate additional costs in the new year Negotiating with energ y companies possibly via a broker who is buying for a multitude of

businesses will suppor t driving bulk discount pricing In tandem, implementing consumption reduction measures such as reducing boiler temperatures and infra-red sensors, can help business owners to control unnecessar y consumption

The industr y was hit by staffing shor tages over the past year, with statistics indicating that over 200,000 international workers left the industr y since 2019 For success in 2023, hoteliers should focus on pragmatic measures they can implement which will ensure the right environment and working conditions for the teams Where affordable , offering training and development programmes, flexible scheduling, competitive scales of pay and investment into employees It is vital team members feel valued and suppor ted, as without them the business cannot thrive

As an industr y we are yet to have a strong enough voice within government to ensure true advocacy for the hospitality and leisure industr y of the UK In 2023 the sector should aim for a unified approach to the key matters impacting our industr y Business rates require a revamp, and the sector should work together to suggest an alternative measurement tool for the ser vices covered by business rates VAT is another area of oppor tunity where a reduction will have an immediate benefit for both the consumer and businesses

HOTEL INVESTMENT IN THE NEW YEAR

Despite the challenges faced in 2022, the outlook for the hospitality sector is promising ahead of the new year Knight Frank’s recent UK Hotel Trading Performance showed that a continued uptick in trading is seeing the market remain buoyant A predicted 18 500 new rooms are forecasted to be opened within the UK hotel space in the next three years, as investors continue to see the potential the industr y presents

The sector continues to appeal to investors who see mid to long term oppor tunities in the value of bricks and mor tar, suppor ted by the underlying cash flows which hotels produce Interest rates are likely to cause uncer tainty on acquisitions as funding becomes tighter, and where it is available debt is, and will continue to cost significantly more than over the last five years This creates other oppor tunities for the cash investor and potentially for alternative structures, where an element of lease guarantees a minimum return level, - in comes AGO Hotels hybrid profit lease We await to see which brands come to the table in 2023 with consolidation, new target regions of the world, and how the brands approach ownership and alternative structures as the complexity of the economic climate evolves

At AGO, 2022 has seen us grow to 14 hotels in the UK, we believe the hotel sector has so much to offer as a major component of the UK economy The contribution of the sector should not be underestimated!

Combination of Liberation Group and Cirrus Inns

The combination creates a predominantly freehold, estate of 137 pubs, made up of 79 managed and 58 tenanted sites, with an extensive premium accommodation offering of over 400 rooms, stretching from Southwest London to Bristol and the Channel Islands The combined group will be well-placed to leverage its scale and exper tise for the benefit of the business, its customers and its suppliers in the UK and the Channel Islands Liberation Group has been deliberate in its focus on local suppliers such as Walter Rose , Ar thur David, and Hobbs House , providing some of the highest quality fresh and seasonal food available These suppliers and their products will form the backbone of the food offer that will be rolled out into the new pubs alongside the drinks ranges from our strategic par tners and our own breweries Jonathan Lawson, Liberation CEO, will lead the combined group, with Alex Langlands Pearse (“Lang y”), the Cirrus Inns Founder and CEO, joining Liberation Group’s Board as a Non-Executive Director

In parallel with the transaction, Liberation Group has also agreed new, long-term banking facilities with three of its existing lenders, HSBC , Santander and NatWest, all of whom are suppor tive of this exciting transaction and the potential for the combined group going forward

Jonathan Lawson commented: “Liberation Group, Cirrus and our respective majority shareholders, share a

Commenting on trading this year Lawson added “Liberation Group has come out of the pandemic in a strong position and despite the obvious headwinds for our customers, we are on course to deliver a strong year s performance in both the Channel Islands and the UK We have obviously seen significant pressure on our cost base , but we have worked hard with our suppliers to find solutions wherever possible and have balanced pricing decisions with initiatives to deliver value to our customers As a result, we have seen a stable gross margin performance in our Pubs and Drinks business, with both showing progress vs 2019”

OiLChef Wins Prestigious Best Kitchen Innovation Award

Congratulations to OiLChef for winning the prestigious Best Kitchen Innovation Award at the Restaurant & Takeaway Expo at the Excel in London Cooking oil is expensive Would you like to save up to 50% on fr yer oil purchases ever y month? If you do then OiLChef is for you

The OiLChef device is a small accessor y that fits inside your Deepfr yer and will double the life of your fr ying oil, saving you up to 50% on oil purchasing This is not a filter!

OiLChef is vir tually maintenance free , takes 3 seconds to install and only needs to be replaced ever y 3 years FDA Approved technolog y, and winner of “Best Kitchen Innovation Award UK 2022”, the OiLChef device is vir tually unbreakable and maintenance free

The OiLChef device is now available for fish pans and can cost as little as one pound per day and guaranteed for 3 years!!

OiLChef, trusted by industr y exper ts, used by the industr y and available for you now in the UK Contact them today via their website: www.OiLChef.com

Liberation Group (“Liberation”) the UK and Channel Islands pub brewing and drinks business and Cirrus Inns a 22 strong premium pub business which trades from Southwest London across to the Cotswolds, are delighted to announce the combination of the two businesses

ver y similar view of pubs and the unique role they play in our communities Lang y and his team have built a superb business which we are incredibly proud to welcome into Liberation Group This move is consistent with our strateg y of focusing on freehold premium food led pubs with rooms and provides us with fur ther volume growth for our highly successful and award-winning beers such as Butcombe Original, Liberation IPA and our brand-new Tall Tales Pale Ale I would like to thank Liberation Group’s majority shareholder, Caledonia Investments plc (“Caledonia”) for their suppor t with this transaction ”

Alex Langlands Pearse added: “I have watched the development of Liberation Group over the last few years and along with our major shareholder, the Heineken family, feel confident in the ability of its team to take the business forward We are reassured that in Caledonia we have found investors with the similar level of family values ambition and long-term approach to build something unique and I look forward to joining the Board”

Next Step in Keeping Business Costs Down -

Digitising the Supplier Order Process with Choco

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

process replacing the ‘gut feel phone and paper list’ system All available products are shown on the interface in real time , giving chefs the 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

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

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

Previously, when done by phone , I could be waiting around to speak to someone , then I could read something out wrong or the supplier could have noted it down wrong so with Choco, we both know exactly where we stand so it’s a more seamless efficient experience ”

Find out more about him and Choco UK at https://choco.com/us/stories/life-at-choco/london-launch https://choco.com/uk/ contact@choco com

As

Choco

Choco’s

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

Covid Led People To Eat More Plant-Based Foods

“These

And Stick With It

Covid-19 impact diets around the UK? , also found that the switch to more plant-based eating continued as the pandemic subsided

In September 2022, ProVeg International sur veyed 1,000 UK residents about their eating habits before , during, and after the pandemic in order to compile the repor t The results were conclusive: our diets have changed, and it seems for the better

The sur vey found that, during the height of the pandemic:

• 46% of people agreed or strongly agreed that their eating hab ts had c hanged substantially;

• 39% said they ate a greater var iety of foods; 26% agreed or strongly agreed that they ate fewer animal-based foods;

• 26% of people agreed or strongly agreed that they ate more plant-based foods;

• 18% of people agreed or strongly agreed that they had both increased

consumption of plant foods and decreased consumption of animal products; and

• Of this 18%, 70% agreed or strongly agreed that they had maintained their new eating habits since the end of COVID restr ictions , while only 28% agreed or strongly agreed that they had returned to their old eating habits

“With

COVID impacted all areas of the food-supply chain, affecting farm production food processing logistics and the transpor tation of supplies to stockists As a direct result, consumers had to alter their purchasing habits and preferences, swapping some of their favourite foods for other options, and even tr ying some foods for the first time Health motivations and a desire to enact compassion also led people to change their diet, along with the change in food availability

“Although Covid-19 caused many negative impacts on people’s lives it’s great to see that the pandemic has had a positive impact on people s diets It s promising to see that many people increased their plantbased consumption during lockdown and have maintained this change moving forward,” Jaczniakowska-McGirr said

Dispelling the Myths About Good Cellar Hygiene

Following the opening of their new 13,500 sq ft Trafford Park facility, sister companies Chemisphere UK and Beer Piper International are working on a drive to educate the industr y on the impor tance of good cellar hygiene and to dispel the myths that it’s a complicated process

The two companies have a unique proposition – Chemisphere are specialists in providing the hospitality industr y with premium detergents and accessories for ware-washing, beverage dispense system sterilisation and kitchen hygiene , whilst Beer Piper provide advanced beer line cleaning systems This means that

cleaner changes colour if the line is dir ty, when it

yeast and bacteria free This product revolu-

both manual cleans and automated cleans

ever-increasing workload in these difficult times,

automated beer line cleaning systems such as Beer Piper have taken the stress out of a little-loved, yet essential, task The Beer Piper unit is programmed, meaning it does all the hard work for establishments during their opening hours One of the distinctive features of the Beer Piper system is the Dispense Line Beer function which gives the option of saving much of the valuable beer that until now, was simply poured down the drain ever y week when doing a manual line clean

Chemisphere and Beer Piper continue to invest in new equipment and develop a wider range of products Wilf Worsley, Operations Director at Chemisphere said “ our research and development depar tment are hard at work and strive to lead the industr y through new product development We are the home of several pioneering products and we continue our mission to educate the industr y on the impor tance of maintaining high hygiene standards of their dispense equipment and glass hygiene to ensure optimum quality of their dispensed products ”

Both companies now look forward to continuing to execute their growth plans with Chemisphere UK focusing on expanding their product range and Beer Piper International on the launch of their new BP5 beer line cleaning machine which will utilise Chemisphere’s game changing powder-based

A new repor t published by global food awareness organisation, ProVeg International, has found that a significant number of people began eating more plant-based foods during the height of the Covid-19 pandemic The repor t, called “How did

results clearly illustrate a move towards eating more plantbased foods and a move away from animal-based products,” Stephane Jaczniakowska-McGirr, Head of Corporate Engagement at ProVeg, said

this in mind, the future cer tainly looks bright for dietar y change in favour of more plant-based foods in the UK,” she said

Early Retirement Causing Staffing Shortages, says Lords Report

A wave of early retirement following the pandemic is the ‘biggest cause of labour shor tages’ across the UK according to the House of Lords Economic Affairs Committee

The committee said the labour outlook for the UK was ‘bleak’ and it was critical for the government to consider how inactivity across the labour market can be addressed to help suppor t the economy

A repor t by the influential committee has examined the jump in economic inactivity, the number of people not in work or looking for work, and rising vacancies since 2020 Earlier retirement is the biggest of four factors that have made it harder to fill jobs Increasing sickness; changes in the structure of migration; and an ageing UK population, whose impact was previously concealed by other trends, have also contributed The rise in inactivity poses serious challenges to the UK economy, as it: exacerbates the current inflationar y challenge

• damages growth in the near term, and

• reduces the revenues available to finance public ser vices while demand for those ser vices will grow Lord Bridges of Headley, Chair of the House of Lords Economic Affairs Committee , said: Why have so many workers left the workforce , after years of declining inactivity? Earlier retirement seems to be the biggest reason Those who are already economically inactive are becoming sicker, meaning they’re less likely to return to work So, while other factors were previously masking the impact of an ageing population on the size of the workforce , they are now reinforcing it

“Taken together these findings are , like mid-winter, bleak The rise in economic inactivity makes it harder to control inflation; damages growth, and puts pressure on already stretched public finances That’s why it’s critical the Government does more to understand the causes of increased inactivity, and whether this trend is likely to persist ”

Although the population is getting sicker, most of the rise in sickness-related inactivity is among people who were already inactive Instead the decision to retire early among 50-64 year-olds has been the key driver in the change in trend since 2020 It is critical to understand better what drove this wave of retirement Possible hypotheses should be explored First, the impact of lifestyle changes during the Covid-19 pandemic , including the furlough scheme , could have prompted some people to consider earlier retirement Second, increased savings during the pandemic and the UK’s pensions flexibilities, could also have enabled earlier retirement

The majority of those over 50 who have left the workforce since the pandemic neither want nor expect to return to work Fur thermore , most appear reasonably well-off Although this group may yet feel the full impact of the cost of living crisis it would be unwise to proceed on the basis that a significant propor tion of those who have exited the labour force since 2020 will come back, or be persuaded back

Changes to the structure of migration have had an impact on vacancies, which recently hit record high levels In recent years many EU workers, who filled lower paid roles (especially in sectors like agriculture and hospitality), have left the UK In numerical terms, their depar ture has been counterbalanced by the arrival of nonEU workers, who were granted visas under the new immigration system which prioritises skilled workers This has contributed to a mismatch within the labour force , accentuating vacancies and labour shor tages in cer tain sectors

Since the pandemic , ageing has continued to drive down labour supply The key difference is that the ageing effect is now being reinforced, rather than offset, by other factors The impact of an ageing population as a contributor to the workforce squeeze is a factor which has not received the attention it deser ves

The findings of the repor t underscore the urgency and impor tance of the Depar tment of Work and Pensions review into workforce par ticipation, which was announced by the Chancellor of the Exchequer in the 2022 Autumn Statement

Company Directors Urged to Act Now as Cash Flow

Pressure Drive Surge in Insolvencies

Company

Insolvency figures released this week for November 2022 by the Government’s Insolvency Ser vice show that the number of registered company insolvencies in November 2022 was 2,029 This is 21% higher than in the same month in the previous year (1,676 in November 2021), and 35% higher than the number registered three years previously (pre-pandemic; 1,505 in November 2019)

Restructuring and insolvency professional Oliver Collinge from PKF GM said: “The large rise in corporate insolvency numbers is not surprising compared to this time last year But a material increase on pre-pandemic levels, as we are seeing now, is concerning Unfor tunately I think this is the star t, not the peak, of rising insolvencies ” It is also challenging for firms to build reliable forecasts at this stage , given the current economic uncer tainties, this in turn makes raising additional liquidity or capital more challenging Speaking to an exper t

to discuss the options available is key ” ough 2023 ahead as cash flow pressure on businesses grows and even better-performing businesses won’t be immune

Oliver continued: “The current headwinds will create challenges even for some better-performing businesses, not only those that were already in sur vival mode The cost-of-living crisis has led to the biggest fall in real pay on record and the price of energ y remains high Pressure on cash continues, and unfor tunately, we expect to see heightened levels of business failures for some time to come ”

Whilst the Covid loans, suppor t packages and inter ventions staved off many business closures; the repayments on these loans and other debt accrued during Covid, together with the worsening macro-economic climate means many businesses are beginning to experience severe cash flow pressure It’s critical businesses act early and seek advice if they are struggling now or think cash flow may be squeezed in the coming months The earlier they act, the more options they’ll have to secure the business’s long-term sur vival ”

Reduced Christmas spending and strike action impact retail, hospitality and leisure

“Many families are under financial stress and we are seeing reduced spending on the high street in the run up to Christmas as individuals brace themselves for a tough year in 2023 The ongoing strike action and cold weather is also having a knock on effect on those businesses, par ticularly in the hospitality, leisure and retail sectors, who depend on a surge in Christmas spending ”

COMPANY DIRECTORS URGED TO ACT NOW

“There

Oliver

a director ”

“For struggling businesses, it’s not too late to begin negotiations with landlords and creditors to develop manageable repayment plans Will revenues be high enough to suppor t your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during Covid? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to sur vive , consider applying for government funding to meet the shor t-term cash impact of this ”

Of the 2,029 registered company insolvencies in November 2022: There were 1 595 CVLs which is 5% higher than in November 2021 and 50% higher than in November 2019;

290 were compulsor y liquidations, which is 437% (5 4 times) higher than November 2021 and 7% higher than November 2019;

10 were CVAs, which is the same as November 2021 but 52% lower than November 2019;

There were 134 administrations, which is 44% higher than November 2021 but 11% lower than November 2019; and

There were no receivership appointments

How To Create A Compliant Labelling Solution To Meet Natasha’s Law

Natasha’s Law has significant implications for all businesses that produce foods pre-packaged for direct sale (PPDS) to customers on-site Together with putting customers at risk, those who don t comply face the possibility of large fines and reputation damage , with longer-lasting consequences for customer numbers

It’s created a product labelling challenge for food retailers But while our research found that all agree the regulation will make consumers with food allergies feel safer, many say they are finding it challenging to adapt their labelling processes

Handwritten labels open you up to the risk of human error, and preprinted labels can be costly and limit your ability to make any changes to an ingredient list - neither provide the speed accuracy and flexibility of a digital compliant food labelling solution

Brother has a strong track record of delivering tailored systems for the food ser vice and hospitality sectors and creating a solution for full ingredients labelling for PPDS food needn’t be complex or expensive

Our compact desktop devices make it easy to create long-lasting highresolution labels for allergen content, ingredients, barcodes, branding,

By Ged Cairns , Head of

Depending on setup and menu size , we offer businesses three types of solutions: a complete standalone solution with pre-built designs and prestored menus, a wirelessly connected tablet and app from one of our specialist software par tners, or a multipurpose PC-based solution that can be used alongside our free P-Touch label design and print software

One business benefitting from our multipurpose solution is café Common Ground, in Altrincham in the Nor th West

After the business star ted offering takeaway PPDS food for the first time , they used our Brother TD-4520DN professional network desktop label printer, alongside our free P-touch Editor software , which enabled them to design and print custom food labels alongside logos images and barcodes They simply connected the device to a laptop and printed off batches of labels for that day’s products

To discover more about how to integrate food labelling solutions into your business, visit www brother co uk/food-labelling

pricing and expir y dates quickly and accurately, using thermal print technolog y without the need for inks or toners For those with multiple sites, our solutions also integrate with menu management systems

Auto ID at Brother UK

Collinge added:

are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as

How to Maximise Restaurant Revenue this Christmas

.com/en/)

With the Christmas spirit in full swing and preparations for the big day underway consumers are looking forward to a festive holiday season filled with meals with family, friends and colleagues The hospitality industr y has an invaluable oppor tunity to take full advantage of the fast-approaching par ty season and end the year on a high by maximising revenue this December From putting together the perfect holiday menu to enhancing promotional marketing, there are various steps restaurants can take to ensure that they keep patrons and profit margins happy this season

CREATING THE PERFECT CHRISTMAS MENU

A well-executed winter menu is an excellent way to drive direct reser vations while keeping guests in the festive spirit Regardless of whether you are offering an entire Christmas set menu, or a couple of carefully selected seasonal specials, it is important for restaurants to get creative and showcase

Utilising customer data

play an

role

and create their festive offerings By analysing approved data, restaurants have the ability to curate a range of dishes guaranteed to cater to their guests’ preferences, and promote their menus through a range of marketing promotions

MARKETING FESTIVE PACKAGES AND PROMOTIONS

The options for Christmas promotions are endless, and a well-constructed marketing campaign can help your restaurant stand out from competitors In addition to the standard catering and drinks packages geared towards larger groups and office par ties, offering more unique promotions will help to attract regulars and newcomers alike

Par tnering with local businesses, for example , is an excellent way to grab guests’ attention Whether you decide to collaborate with a local brewer y to commission a festive beer, offer gift cards or giveaways, sell a wide range of branded gifts, or present a bespoke dining experience with a regional cheesemaker, the benefits of cross-promotion can help drive sales over the festive period These offers can play a crucial role in retaining customers for the long term by keeping restaurants top of mind with guests

Don’t forget to market to previous dine-in and deliver y customers With fewer restrictions in place this year, now is the perfect time to attract the attention of takeaway regulars or guests that may not have visited in a while , giving them a reason to celebrate on-premise this holiday season

UTILISING TECHNOLOGY

The winter holidays are undoubtedly the busiest time of the year for the hospitality industr y As restaurants prepare to welcome a rush of patrons, it is vital to ensure that operations are running as smoothly as possible Technolog y has an impor tant role to play in this, helping operators do more with less and giving them the tools to provide diners with outstanding experiences Creating tailored customer segments that resonate with each audience is a great way of taking control of guest data Communicating these messages through personalised emails that offer diners the oppor tunity to tr y the latest festive promotions is an excellent way to maximise the holiday season, while boosting sales in the quieter months to follow

Christmas is a huge oppor tunity which should be about more than just opening your doors and welcoming the increase in covers Getting creative with your offerings and taking control of customer data are the best ways of maximising revenue over the festive period, while ensuring that diners come back for more in the new year

Chefs Chosen to Represent Wales at Global Chefs Challenge European Heats

push the bar and want to come back with gold and qualify for the final ”

Will

Carr ying Wales’ hopes in the Global Young Chefs Challenge will be Calum Smith 21 pastr y chef at Shrewsbur y School and captain of Junior Culinar y Team Wales He led the team to silver and bronze medals at the recent Culinar y World Cup in Luxembourg

The chefs have been selected for the competitions by the Culinar y Association of Wales (C AW) They will be suppor ted by the C AW’s culinar y director Graham Tinsley, MBE, the regional heats of the competitions, organised by Worldchefs in Rimini Italy

Winners of the regional heats will progress to the finals at the Worldchefs Congress & Expo 2024 in Singapore Will, who lives in Llanharr y, said: “Representing your countr y on the international stage is the highest point you can reach Having competed with the Welsh team this competition gives me a platform to showcase my own ideas “Steph is the second chef in the team as she can do ever ything that I can do I think she is a rising star and I can’t wait for the competition As a team, we aim to

They will be baking a showpiece , layered chocolate gateau and six plated desser ts using seasonal apples

Stephanie ,21, who lives in Crickhowell, said: “I am absolutely thrilled and quite humbled to be given another massive oppor tunity to represent Wales in suppor t of Will

“It’s Will’s competition but I will not be limited to what skills I can use in the kitchen There will be elements of the showpiece and desser t that I will be making It’s another great learning oppor tunity coming so quickly after the Culinar y World Cup ”

Calum said: “I am delighted to be given the oppor tunity to this time compete for Wales on my own It means a lot to me and my family and hopefully I can get through to the final in Singapore in 2024 and bring it home for Wales

“I am probably the best prepared that I could be because I am fresh from the Culinar y World Cup which was my second major competition with Wales I learnt such a lot from our team coach and manager, the judges and from watching other international chefs

“I want to help establish Wales as one of the world’s top countries in culinar y competitions as I strive to be the best that I can be “I can’t wait to fly the flag again for Wales and hopefully continue the success and momentum after the Culinar y World Cup Our goal is to win a gold medal at the Culinar y Olympics in 2024 ”

The savings are possible with the installation of Smar

Environmental’s ecofriendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal running bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals

Ending the need for water, the eco-friendly, retro-fit Vor tex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year It also prevents airborne infections caused by flushing urinals, which have been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and

With

Danilo Mangano, Managing Director, International at SevenRooms (sevenrooms

Chefs have been chosen to represent Wales at the Global Pastr y Chefs Challenge and Global Young Chefs Challenge European heats next Februar y

Richards, a hospitality training officer with Cambrian Training Company, Welshpool and member of the Senior Culinar y Team Wales, will compete in the pastr y competition He will be suppor ted by Stephanie Belcher, chef de par tie at Coast, Saundersfoot and a member of the Junior Culinar y Team Wales

The Source Trade Show Preview

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

With 2023 rapidly approaching, it’s time to plan how you ’ re going to 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 Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attractions, catering business, supermarket or if your business is food and drink, the Source trade show is for you

The Source trade show will take place on Wednesday 8th and Thursday 9th Februar y 2023, at Westpoint, near Exeter There’s been a food and drink and hospitality show in this time slot in the South West now for more than 20 years This is one of the key times of year for buyers to seek out new suppliers of products and ser vices and, in par tnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas The Source is easily the biggest and best regional trade show in the countr y You’ll discover

ever ything a food or hospitality business could possibly want, from high quality ingredients, the freshest food and drinks through to foodser vice , kitchen equipment and designs stylish furniture and the latest EPoS and other business systems to keep your operation running smoothly

This is a two day oppor tunity for you to see what s hot in the fast-moving world of cuisine , network with colleagues, and pick up on the trends, business challenges and oppor tunities shaping the sector for 2023 Meet the Newcomers, who are new companies from the South West that have never done a trade show before Plus many exhibitors put on exclusive show offers that you can advantage of!

For more information about the show and to register to attend visit www.thesourcetradeshow.co.uk/welcome You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink

All

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

For Christmas recipes see our new selection developed for us by master chef Peter Gor ton littlepod co uk/our-recipes/

For that extra sparkle we are putting our chopped Vanilla pods into ice cubes adding a dash of luxur y to our cocktails

Of course , the Perfect Gift for the Passionate Cook is our store- cupboard essential, LittlePod tube of Vanilla Paste Tr y rubbing it into your turkey Put a squeeze into your morning porridge , smoothies, Coffee Vanilla is perfect for savour y dishes as well as the Christmas cake!

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

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification

has been awarded Equalitas

Cer tification, a globally recognised sustainability standard set for the wine sector which guarantees the winer y ’ s commitment to sustainability Tombacco, who’s wines are available in the UK through Lanchester Wines has announced the achievement following a series of both ongoing and new projects to address key sustainability issues The third-generation family business, which recently celebrated its centenar y year has implemented various practices across its wineries to minimise its impact on the environment

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

owners of Vinicola Tombacco Cristian said: "Improvement is a path taken one step at a time and each step must follow a precise direction made up of shor t-term objectives that lead to more ambitious and prestigious long-term successes Ever y year we'll prepare a Sustainability Repor t setting out the improvement policies that we intend to put into practice , measuring the overall situation An independent body performs an audit to cer tify progress: this guarantees greater transparency, but also encourages businesses to show constant commitment and efficiency ”

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

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

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

Let Your Christmas Menu Sparkle with Just Desserts

With over 100 handcrafted desser ts already on offer, Just Desser ts Yorkshire have revealed their Christmas 2022 desser ts range Taking inspiration from those Christmas desser t classics, the new product range offers a unique twist on those traditional festive flavours we all love

The new festive trio includes:

MINCEPIE FRANZI

A sweet butter pastr y case filled with classic mincemeat, topped with franzipan sponge and finished with a dusting of sugar snow

GINGER & TOFFEE CHRISTMAS

PUDDING

Classic ginger sponge topped with an irresistible toffee sauce – a real winter warmer!

CANDY CANE CHEESECAKE

Digestive biscuit base with a white chocolate pepper-

mint

Established in 1985 in the renowned Salt s mill Just Desser ts Yorkshire specialise in baking a range of over 100 quality handcrafted desser ts

Using the finest of ingredients, the Just Desser ts Yorkshire range includes a selection of over 20 large and individual luxur y cheesecakes, decorative gateaux and cakes tar ts and pastries – featuring a range of delicious fillings, the famous Yorkshire Scoundrel, puddings and crumbles and so much more

Widely available for distribution throughout the UK, Just Desser ts Yorkshire supply the hospitality and retail sector, including pubs, restaurants and hotels with the finest of desser ts https://just-desser ts.co.uk/

Padua’s Vinicola Tombacco

The

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

Laundry and Linens

Harr y Bown Director of Operations

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

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

company required a range of products such as chef and front-ofhouse uniforms table linen kitchen linen and washroom ser vices

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 the Group during the withdrawal of the incumbent suppliers

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

at

Hospitality Technology

Holidaymaker

When holiday park guest spending is at a premium it is time to look at new ways of working Gain a new competitive advantage with Holidaymaker, our integrated Guest Experience platform to upsell holidays, increase on-park spend and encourage direct re-bookings

Holidaymaker has been designed to help you engage with your guests from the moment their booking is confirmed, allowing you to deliver key information, upsell and market new oppor tunities to them and provide an exceptional guest experience before , during and after their stay with you

We have 24 Parks already using Holidaymaker and over 100 000 guest downloads to date

Our park owner customers are already

• Earning more from ever y booking by up-selling ser vices or promoting products or ser vices from local par tner s

Creating new revenue streams by promoting special offer s , caravan sa es , and late-season deals with push notifications

• Sav ng staff time and reducing costs by prov ding all their key information and messaging via their own branded app

Holidaymaker is jam-packed with functionality, and we integrate with some of the leading park booking systems to personalise app content, including RMS, Elite Dynamics, Prophet, GemaPark, ParcVu, and CampManager, as well as activity booking systems such as

BookWhen

Holidaymaker app is available for single parks but can also be used by park groups with the multi-park set up Manage all the information from one central CMS and allow your guests to select their park (and respective app information) when they download the app

Here’s just a few examples of what Holidaymaker can provide to you and your guests:-

Holiday countdown and payment reminder s

• Welcome pac ks and video FAQs

Push notifications – send messages directly to your guest’s smar tphone whenever you want to notify them

• Things to do, vir tual park maps and per sonalised guest itinerar ies

• Events and special offer s

• Holiday home sales module – display your odges and caravans for sale just like RightMove

New - Digital signage module – use one CMS to manage your app and digital s gnage content and update disp ay screens around your park from your head office Book a Demo to see how Holidaymaker technolog y can help you connect directly with guests and generate new revenue oppor tunitieswww holidaymakerapp co uk/discover

Designed

New DrainMinor C (Combi

Oven

Pump) Creates Considerable

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

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

t/stop operation of the pump is affected

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

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

ComPaCK GlassWasHErs

ComPaCK FroNT loadING dIsHWasHErs

ComPaCK Pass THroUGH dIsHWasHErs

• 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

• 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

Fryers and Oil

By David Chesshire , National Accounts

Operators should consider when purchasing a fr yer and their oil the oil capacity against production rate burner efficiency and recover y rate as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator

Blue Seal produce high performance thermostatic controlled gas & electric fr yers

Our Evolution range gas fr yers GT60 GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infrared technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below

The oven is the cornerstone of any baking operation for caterers, licensees, and hoteliers Controlling the movement of air inside the convection oven coupled with the performance of steam generation ensures perfect heat distribution and the best baking results Whether it s a countertop oven to produce delicious snacks or full-scale ovens for busy kitchens MIWE offers the oven to suit your needs and to provide the bake quality you demand It s no wonder that top pastr y chefs request MIWE ovens for their five-star hotels

The MIWE range of convection baking ovens offer excellent quality throughout the entire product catalogue , with the benefit of gastronomic functions and auto cleaning to provide ovens that offer fantastic flexibility and energ y efficiency With a myriad of clever features to make baking a pleasure , programmable controllers to ensure consis-

the batter plates from continuous cooking and carbonising which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction

Moisture , fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life

The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

tent results and an automatic cleaning system that allows you to clean your baking station overnight and save energ y with the auto-star t technolog y MIWE convection ovens are designed to offer bakers the solutions to meet their needs Its ovens also feature a variety of energ ysaving technolog y The MIWE eco mode ensures the right compromise of low energ y consumption and baking-readiness is assured in between baking processes

Evolution Fryers and Filter Units

The Premium Fryer and Bur ner System

The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk

Manager, Blue Seal (www blue-seal co uk)

Outdoor Spaces

Café Culture - Pavement Profit

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

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

scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job

We also supply Markilux awning which are some of the best made in the industr y and Uhlmann parasols another top rated German brand Bespoke goods are also a speciality with custom made menu holders waiter stations and planters all to you requirement If we can help you do drop a line to sales@cafeculture biz

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities For example when discussing predictions for the rise in al fresco dining in 2022, Janice H Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically they know the value of ever y seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats 20 extra seats mean for your business? Often they’ll find that, in a relatively shor t period of time , these outdoor areas can pay for themselves and continue generating revenue years afterward ”

The maths is simple; seating 16 people under a 4m x 4m parasol at an average spend of £12 50 per head equals £200 If you were to turn these 3 times a day

that would equal £600 If we multiply that by a realistic 4 days of the week, you ’ re looking at £2400 or £9 600 a month! Multiply that by 12 and your revenue would increase by £115k per annum Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times

What s more , our zero deposit leasing options allow for payments to be spread over 2-5 years So taking a 4mt X 4mt parasol with a moveable base , impor t, deliver y and fitting, the monthly payment over 36 months would be £184 09 or the weekly equivalent of £42 98 As such your potential R O I massively outweighs this no deposit figure What are you waiting for?! 01352 740164 www indigoawnings co uk enquiries@indigoawnings.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

only from a segregated supply chain Pretty impressive Rober

Products and Services

gluten free and available n 15 flavour s with two vegan var ieties

Ever yone can enjoy their delicious snacks which can cater for Keto, Vegan, Sugar Free , Gluten

Fire Detection and Emergency Lighting Solutions You Can Trust

stock from many of our fire alarm manufacturers

As well as distributing stock via courier, if you are in the local area you can pick up your equipment from one of our many branches which have trade counters

See the adver t on page 9 or visit www.illuminoignis.co.uk

The Safety Exper t has created an online Level 2 Food Hygiene course for hospitality businesses that enables staff to learn through video The course consists of videos that are filmed in real-life scenarios with practical examples The course is created and delivered by Natalie Stanton, Founder of The Safety Exper t Natalie is a Char tered Environmental Health Officer, food safety advisor and trainer

Natalie said: Presenting information in a visual way can increase knowledge retention That’s why I opted for video My mission is to bridge the gap between elearning and face-to-face training I want to retain the flexibility and affordability of online training whilst presenting information in a visual way to ensure staff learn and remember as much as possible I know now more than ever food businesses are experiencing a high turnover of staff It is essential that all of these staff are trained to work safely After all, a business is only as good as its staff

I’m passionate about helping food businesses to succeed by ensuring their staff are trained to work safely

My experience shows that training can t just be a tick box’ exercise To produce safe food and for a business to get a good 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 food handler to cost the business its 5-star rating For example; I’ve seen food handlers panic to get food into the fridge and cause cross-contamination by storing raw meat incorrectly The EHO can’t ignore this when calculating a food hygiene rating Effective training should help staff make the right decisions when it comes to food safety ”

To find out more:

www.thesafetyexper t.co.uk

info@thesafetyexper t co uk

See the adver t on page 9 for fur ther details

Authentic Spanish Sangria

Solsueño sangria in a can, introduced to the UK in spring 2022 in par tnership with Proof Drinks Ltd, has brought a premium, innovative addition to the pre-mix beverage sector and a ray of liquid Spanish 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 winetasting panel offered the following tasting notes: ‘’juicy cherr y and plum palate , with clove and cinnamon

spice giving a refreshing and drinkable palate’’

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming 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 Spain to the UK! Contact us at: info@sangria-solsueno com www sangria-solsueno com @sangriasolsueno

See the adver t on page 2 for

Despite

heaters,

With

For

Those

Design and Refit

Iconic Project Management. Commercial Construction Projects; On Time, On Budget, On Brief. Guaranteed.

Iconic Project Management

are on a mission to improve the reputation of the construction industr y We exist to help our clients turn their construction plans into reality It goes without saying that our clients are our number one focus We love solving their problems and delivering their projects What we love even more is to delight our clients by exceeding their expectations

Ever yone has a horror stor y of that building contractor who over-promised and under-delivered It’s almost considered standard practice to under-quote in order to secure contracts but we think that s counter-productive

Almost all our work comes from recommendations by people we ’ ve worked with in the past The reason that they are happy to recommend us is not necessarily that we quote the lowest prices and the shor test deliver y times but that we can be relied on to deliver what was agreed, by the agreed date

Our team has over one hundred years of experience between them We are exper ts at delivering restaurant and kitchen fit out projects Satisfied recent clients include Tim Hor tons, Poke House , Boparan Group and Yolk

Whether you are opening your first restaurant outlet or have a whole chain of pubs you want to fit out we can help you achieve your ambitions We’ll guide you through each step from establishing your brief procuring your design and selecting contractors, to managing the fit out

We promise to keep your budgets and timelines on track so that your restaurant or pub is perfectly ready on time for your grand opening Call us to talk through your project on 07775 543038 or email info@iconicprojectmanagement com If you d like to know more about us, or would like hints and tips on how to plan your project, check out our website at www iconicprojectmanagement com

10 Years of Mayfair Furniture

Countdown is on for the January Furniture Show! Design and Refit

es, panel discussions and inter views with renowned makers and designers from all corners of the industr y This will be an excellent oppor tunity for visitors to learn from the exper ts, listen to industr y trailblazers and look ahead to 2024 with recognised thought-leaders Visitors will be able to gain invaluable advice from leading voices on how to overcome potential challenges that may arise in the future for the industr y Alongside this, the Furniture Awards will also return in association with Furniture News The groupd of industr y leading judges will crown the best in the industr y across the following categories; Sustainability, Global Player, Best of British and Design Innovation Plus, visitors will be able to meet the rising star ts of the furniture industr y in the Young Furniture Makers presentation in collaboration with The Furniture Makers Company This presentation will celebrate the young faces making waves in the industr y already and visitors can be the first to discover their leading-edge designs and pieces perfect for those buyers looking for new and fresh products

Get your badge now and star t browsing our brands onlinehttps://thefurnitureshows com - see you in Birmingham!

Design and Refit

Additional Ranges as ILF Continue to Expand

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

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

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

Saniflo Provides a New CPD Offering

ing for Public Health Engineers, Mechanical Consultants, Architects Mechanical Installers and Specialist Resellers

The hour-long talk, which can be supplemented with a two-hour session of pump cur ve training if required, is designed to discuss and offer technical training on macerators and lifting stations for commercial and domestic buildings This CPD is par t of wastewater and drainage in the public health sector/mechanical engineering

By the end of the presentation, attendees will understand the challenges of gravity-fed drainage systems, be able to identify where and when to use a macerator or lifting station be able to navigate critical installation requirements and considerations, understand some of the key differences between the lifting station technologies, and be able to use pump cur ves to help specify the correct pump

To book a CPD for your organisation, call 020 8842

Mayfair

bespoke orders We deliver to all areas of the UK Ireland & Europe

We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture but when it s time for your establishment to go through a refurbishment we also offer

your business actually works’’ we can ensure that you are maximising the labour usage in your business

And YES Covid19 changed a lot of things We need to learn from those things!

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

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

MANAGING PEOPLE

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

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

turn benefits the owners as well as the Team Members themselves

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

MARKETING

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

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

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

Property and Professional

Insurance in the Good Times, Insurance in the Bad Times

Independent hospitality businesses play a vital role in the local community across the nation by creating jobs and providing access to essential products and ser vices When times are bad the last cutback you want to make is your insurance cover, it is the equivalent of throwing parachutes out of a plane to reduce the weight or throwing life vests out of a ship taking on water to stop it from sinking In the modern day, insurance is the only truly effective method of mitigating risk

With over 32 years of experience protecting the hospitality sector Forum Insurance understands that the key to achieving long-term success is having your business run smoothly and preparing for any unforeseen incidents Insurance is designed to do exactly that protect your livelihood your assets and your customers – paying the way for your business to truly grow

WHY FORUM INSURANCE?

Over 3 decades we have developed longstanding relationships with insurers and a wealth of insurance broking experience in this sector We have the access and exper tise to provide your business with advice , tailored insurance covers, and competitive premiums For the most par t, we have had great success in understanding our client’s

needs, mitigating the risks involved and when they have a claim getting them back on their feet with our inhouse claims handling process We understand that if we look after our clients, our clients will look after us

Whether you ’ ve just star ted your business and are unsure which insurance covers would be beneficial for you, or you ’ re an experienced business looking for a free insurance review request a call back using our website or call 0208 909 2899 and our friendly team will be able to help you

Don t just take our word for it we have achieved a 97% satisfaction rate with our clients because we ensure they have the correct cover at a competitive price See the adver t on the facing page for details

A Zero Hours Time Bomb? How to Work Out Holiday

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

Pay Under New Rules

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

Zero hours workers, or casual workers, have no set hours and businesses are under no obligation to offer them hours This makes them an attractive solution to seasonal rush periods like Christmas or major spor ting events which see pubs, bars, hotels and clubs heat up in terms of footfall

The ver y nature of zero hours work means that people under these contracts end up working variable hours, but this causes difficulty with holidays as all workers in the UK are entitled to paid time off When there is no set amount paid each week, it becomes tricky to work out a formula to ascer tain holiday entitlement and so many organisations settled on enhancing the time worked by 12 07% to reflect a holiday pay allowance

However, following a recent challenge to this protocol, the Supreme Cour t has now ruled this this is legally incorrect and that employers must follow a new process to establish holiday pay entitlement Now, employers need to work out how many hours were worked on average in the last 52 weeks where the person worked This gives a weekly average which

is then multiplied by 5 6 (5 6 weeks being the minimum holiday amount, including all bank holidays) to give a holiday allowance In many cases, this will give a greater sum that the 12 07% method

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

There are two solutions for businesses using zero hours workers:

Firstly you can approach the issue by ensuring that all seasonal workers have clearly defined fixed term contracts for each season worked This takes away the ongoing agreement to offer work, removing a yearround relationship and agreeing upfront a holiday entitlement

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

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

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

It’s a challenging time for business owners in the hospitality industry, with global price hikes driving up the cost of products and bills. However, we’re here to support you throughout the festive season, leading into 2023 and beyond...