CLH Digital - Issue #143

Welcome to the first issue of CLH Digital for 2023

overpays on business rates by as much as 300% compared to other sectors

The Chancellor is looking to decrease business suppor t at a time of the year when it is needed the most

I think I might have said in the previous editorial comment that I feel like that I have gone to sleep and woken up in 1978” Yes, I remember the “winter of discontent” ver y well, and as a young man in Liverpool at that time I know only too well the disastrous consequences it had in the city, and how long it took for the economy to recover

Which currently is my greatest fear! We are lurching from one crisis to another Soaring inflation, soaring energ y costs, strikes and ongoing staffing issues

And to date I am filled with despair that I have seen precious little solution offered resolve any of them To my mind, and this may open me up to criticism, escalating energ y costs are not the main issue

Of course no one likes to see their energ y bills rise , but that is what happens in a free market economy, and I am by nature a free marketeer

My issue is that if the sector was not so highly taxed it be better placed to deal with escalating energ y costs!

As regular readers know we have produced ar ticle after ar ticle highlighting how ludicrously high our duty on alcohol is in the UK compared to EU counterpar ts

We have also highlighted how high our VAT is on the hospitality sector compared to our EU counterpar ts, and according to the British Institute of Innkeeping hospitality

European natural gas prices, which soared last year after Russia’s invasion of Ukraine , have now fallen well below their levels before the star t of the war, in par t I understand due to recent mild weather in the UK and Europe and the prospect of that continuing over the next couple of weeks

These milder conditions have reduced demand for heating, and businesses have significantly attempted to cut their energ y usage – and bills

And I wondered why bills are not falling anyway, only to find out that it would be easier to “explain cricket to a Californian” than to understand the complexities of the energ y system in the world market!

So despite the falling gas prices the message appears to be “don't expect your bills to be cut anytime soon ”

I would really like to see 2023 to be a year of hospitality pressure on the government regarding the overall taxation the sector is forced to endure

It needs a root and branch top to bottom overhaul, and I hope that last November's hospitality demonstration outside the Houses of Parliament and the Treasur y are the star t of a sustained high profile campaign to lobby any government, (since I suspect we may ver y well see a general election this year), into stopping then from using the hospitality and licenced on trade as a cash cow driving the sector into oblivion

In case you didn't see last week s ar ticle on chatter and natter” tables and pubs restaurants and cafes we have published it again this week (See page 20)

A wonderful idea, the scheme , is looking for more publicans to offer ‘Chatter & Natter’ to help suppor t those at risk of loneliness and social isolation in their local areas

Reading up on loneliness I found that approximately 6%

of adults in England repor ted feeling lonely, according to studies, and is one of the UK’s biggest health risks Longterm loneliness can impact mental and physical health –which has implications not just for individuals but also for society at large

Being lonely for a long time can lead to a negative spiral: loneliness makes it harder to connect, which leads to people being afraid of social situations, meaning it is harder to find joy in life and escape negative thoughts

Pubs and the hospitality sector generally are a key par t of community infrastructure alongside cafes libraries shops and community centres For centuries, they have provided a meeting space and oppor tunities for social contact and companionship

Pubs have a great oppor tunity to bring people together to socialise across age groups, and social backgrounds, creating valued and meaningful connections and reducing feelings of isolation and loneliness

Pubs are impor tant places encouraging vital social connections and interactions, but they are not always catering for all in their communities Likewise , their position in helping those who feel lonely is impor tant and not currently being given adequate recognition

So I would urge any business to sign up to a Chatter and Natter table and please do share your experiences and how this is working We would be delighted to give this as much ongoing suppor t as possible!

Once again I would ask the favour, we want more Twitter followers!!!

So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue fur ther details can be seen at www catererlicensee com

EDITOR

Peter Adams

Hospitality Facing “Steep Cliff-Edge” If Energy Support Bill Is Cut

(CONTINUED FROM FRONT COVER)

In October 2022 the government introduced suppor t for non-domestic” energ y customers, together with financial help for household gas and electricity bills The scheme , which cuts the bills for organisations including businesses hospitals schools and charities was due to end in March

Under the existing Energ y Bill Relief Scheme , businesses have seen wholesale energ y prices on electricity and gas capped at about half the expected market price

Businesses including the hospitality and licensed on trade are preparing for reduced government assistance when the existing scheme ends in March however if the proposed suppor t is cut by half which, is what analysts are expecting, the consequences for the hospitality sector would be disastrous

HOSPITALITY NEEDS EXTRA SUPPORT

C AMRA chairman Nik Antona said: “The prospect of energ y bills massively increasing from April this year will be extremely worr ying for hospitality businesses – par ticularly community pubs, social clubs and small breweries and cider producers that are vital for consumer choice and a thriving beer scene

“The cost of goods and employing staff continues to rocket and customers are tightening their belts Many businesses wonder how they will be able to turn a profit if energ y bill suppor t is halved

“If this cut is announced next week, then the Chancellor’s Budget in March will need to provide extra suppor t for hospitality businesses if we are to avoid the nation’s beloved pubs and breweries facing the threat of permanent closure

“It will be vital that venues get more help with the burden of business rates – and for the new, lower rate of duty charged on draught beer and cider to be introduced as quickly as possible to help pubs and small, independent breweries compete with the likes of supermarket alcohol ”

EXTENDED SUPPORT VITAL

Kate Nicholls, the chief executive of UK Hospitality, said it was vital' that suppor t for businesses was similarly extended

She warned that, without fur ther assistance , the sector was 'facing a steep cliff-edge in April' and the delay to an announcement was having a 'corrosive effect on business confidence

She told the BBC: 'A steep rise in energ y costs, coupled with other inflationar y pressures, staffing challenges and rail strike disruption, could prove fatal for many '

BUSINESSES “ON THE BRINK OF COLLAPSE”

Tina McKenzie , Policy Chair of the Federation of Small Businesses (FSB) said:

“Small firms are still ver y much in the dark on whether they’ll continue to be suppor ted on energ y bills when the current Energ y Bill Relief Scheme (EBRS) expires in March

“We made it clear in our meeting with the Chancellor today that we can’t afford a cliff-edge scenario that would see a raft of business failures The Government must announce energ y suppor t plans as soon as soon as Parliament returns next Monday

With the current scheme ending in three months, it s been impossible for small firms to plan their 2023 We’ve heard countless examples of small businesses on the brink of collapse because of sky-rocketing energ y bills and the lack of assurance from the Government on energ y suppor t, from the bed and breakfast in the Lake District that has closed for the winter to bring down bills to the fish and chip shop in the East Midlands which would fall into the VAT system, adding yet more cost, if it raises prices to cope with energ y costs

“Let’s not forget this energ y price crisis affects all small businesses which typically have lower margins and are least able to deal with cost pressures That’s why we want to see an extension of the energ y suppor t scheme which takes into account the size of the business rather than one focused on specific sectors This will help restore hope and optimism and grow our economy, as the Prime Minister pledges today ” SUPPLY CHAIN CONCERNS

Concerns about the impact of energ y costs on the food and drink supply chain have led to members of the Food & Drink industr y into pressurising the government to reveal its plans to suppor t the sector through the energ y crisis, leading to the All Par ty Parliamentar y group (APPG) calling for food and drink businesses to provide information on how escalating energ y costs are impacting the sector

Food minister Mark Spencer is to meet MPs ser ving on the APPG this month to discuss how the government can help the food and drink sector through the energ y crisis

Mr Spencer, who is MP for Sherwood in Nottinghamshire , will attend the meeting of the food and drink supply chain all-par ty parliamentar y group (APPG) on 18 Januar y, which will explore the impact the current energ y crisis is having on the food and drink supply chain, how these impact on consumers and businesses throughout the UK and what proposals the government has suppor t the sector when current six-month suppor t package expires

Fellow MP Sharon Hodgson, who is interim chair of the group, said: Spiralling energ y prices are having a major impact on food and drink businesses intensifying the cost of doing business and driving food price inflation to worr ying levels

This is why we have invited the food minister Mark Spencer to give evidence to the APPG so he can outline the government’s plan to suppor t this vital sector after the initial scheme ends in March, and to set out how we can build a stronger, more resilient supply chain in the future ”

The APPG has said previously that it is worried that when the current measures of energ y suppor t end in March it could result in redundancies, business closures and a “sharp decline in investment”

British Beer and Pub Association chief executive Emma McClarkin previously told the group “ energ y used to be 5% of overheads in the hospitality businesses by July it was 10% and by the end of the year (2022) it is forecast to be 15% You will need to see the extension of the energ y suppor t beyond 6 months ”

How Did UK Pubs Fare in 2022?

The hospitality industr y has been witnessing significant turbulence over the past year Ever since the emergence of the COVID-19 pandemic about three years ago, the hospitality sector has been struggling to get back on its knees Business owners were hopeful that the situation might improve when the pandemic-related restrictions eased However, issues related to rising energ y costs and the cost-of-living crisis came knocking, forcing a few to close operations

The UK economy is going through tough times Inflation is at record levels, and even necessities like food and electricity have become so expensive that those in the lowest income group are forced to cut down on essential spending News repor ts highlighting how people are eating less or forced to turn off heating are abundant In such situations, the biggest hit is taken by businesses on the non-essential list, like hospitality Due to the cost-of-living crisis, Brits are reducing their spending on expenses like eating out and tourism, which means businesses operating in these sectors would struggle to generate revenue

Recently real estate adviser Altus Group analysed government data to reveal that as

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

many as 400 pubs across England and Wales 'disappeared' last year highlighting how grim the situation is at present

Compared to the levels a year ago this was a 13 1% fall averaging about 32 pubs downing their shutters ever y month and calling the orders for the final time

In December 2022, the total number of pubs across England and Wales dropped to 39 787 last month This figure also includes the pubs that are either vacant or available to rent Compared to the statistics for December 2021 this number is 386 down

Like much of the hospitality sector, pubs are also hit with rising input costs like high energ y bills food prices and workforce shor tages To stay in business many are taking extreme steps like reducing opening hours and even announcing temporar y closures

As another eventful year passed, the industr y is hoping for better economic conditions However, going by the current projections, the sector needs to gear up for a storm of challenges in the coming months

The Rt Hon. the Viscount Thurso FIH MI Appointed Institute of Hospitality President

relevant today as it has always been Professionals need a strong body to represent them and that is exactly what the IoH does ”

IoH’s current President, Surinder Arora FIH, Founder and Chairman

the Arora Hotel Group retired on 31 December 2022 after 3 years in the role

With an impressive background in the hospitality industr y Lord Thurso FIH MI was Managing Director of the Savoy Group’s Lancaster 5 Star Hotel in Paris at the age of 27 before progressing to lead a number of hospitality businesses including East Sussex National Golf Course , Champneys and Cliveden, which under his leadership, became the UK’s highest rated hotels

He has ser ved as a non-executive member on a number of public company boards and is Chairman of the family company in Caithness In 2016 he was appointed Chair of Visit Scotland and ser ves as an ExOfficio Board Member of Visit Britain He was awarded a ‘Catey’ for ser vices to Tourism in 2003 is President of the Tourism Society a Fellow of The Institute of Hospitality and a Master Innholder He ser ved in the House of Lords as a hereditar y peer until 1999, was elected to the House of Commons as MP for Caithness, Sutherland and Easter Ross until 2015 and returned to the House of Lords in 2016

Confirming the appointment, Rober t Richardson FIH MI said: I am thrilled to welcome Lord Thurso FIH MI as our new IoH President As the Institute steps closer to realising its vision of achieving Char tered Status, I am absolutely delighted and honoured that Lord Thurso will

join us as our figurehead His experience and commitment to the IoH and the hospitality industr y I’m sure will help us achieve our formidable goals in the coming years ”

Commenting on his role , Lord Thurso FIH MI said: “As a member of the IoH throughout my professional life , and as a Fellow and past Patron I am honoured and excited to have been asked to become President Hospitality faces many challenges but the core of what we do – looking after people and ser ving guests professionally – remains as

The Institute , as the only professional body for the global hospitality industr y, is set to have a busy 2023, celebrating its 85th anniversar y and applying to the UK Privy Council and ultimately, HM King Charles III, for Char tered Status in quar ter one

The path toward Char tered Status has already taken the IoH 18 months of detailed preparation

As the global professional body for the hospitality industr y for over eight decades, it would be a natural progression, as well as a significant achievement for the IoH and the industr y, to achieve Char tered Status recognition

With hospitality being the 4th largest employer in the UK representing 10% of all employment and generating over £120bn in UK revenue the sector continues to be overlooked as a ‘serious’ economic generator and long-term career option

Critically, attaining Char tered Status would elevate the Institute and the hospitality industr y to a much-needed ‘professional’ platform, providing the industr y with status and proving to parents, educationalists, and new and existing talent, that a clearly defined, credible and professional career pathway exists Helping to establish hospitality as a professional career choice for existing and future generations

Pub Managers Making Wedding Wishes

A husband and wife team who have organized hundreds of weddings at the Shepherd Neame pub they run are set to celebrate 30 years at the site alongside 30 of the couples who have married there over the years

Janet and Philippe Sorak joined The Barn in Lonsdale Gardens, Tunbridge Wells, as General Managers back in 1992

The beamed building is licensed for civil ceremonies, and has gone on to become a romantic oasis in the bustling town centre for some 60 couples a year since they launched weddings in 2011

It has proved so popular that now the pair rarely have a weekend free , choosing to work almost ever y one , and have become friends with former couples, suppliers, photographers and florists

Their success was recognised at the Kent Wedding Awards recently when The Barn won Boutique Wedding Venue of the year They also won in 2013, 2016 and 2019, and were Highly Commended last year

And their 30th anniversar y celebration in Januar y, marking when they took on the site , will be the icing on the cake as several of their former brides are expected to attend in their original gowns

It comes as Janet and Philippe also recently held a week to mark the anniversar y by offering a 1992 menu –at 1992 prices – including classic dishes such as prawn cocktails and knickerbocker glories

Thir ty years ago when the pair began managing The Barn, working with licensees Ron Zanre and Patrick

Philippe said: “We did 17 weddings a year to begin with and we worked hard to raise our profile , show what we could offer and convince people to choose us for their special day You have got to have the will to want that business From then on we did an average of 60 weddings a year – ever y week is just solid ”

The venue can accommodate 70 guests for the ceremony and wedding breakfast, and 150 guests for the evening reception They tr y to always cater for the couple’s specific needs, and Philippe works his magic with whatever decorations are requested

He said: “They want to feel you are going to look after them They can be anxious so we have to reassure them and make it all go smoothly ”

Janet

She

”

McGuire , who has recently retired, their first day was memorable for other reasons as Janet went into labour with their first child Chloe who was also christened in the in the garden there

said: “Our team are absolutely brilliant and a lot of them have been with us many years This isn’t a 9 to 5 job for us – we always put the wedding couples first We are always around and available to them And in return they keep in touch and even bring their children in with them later It is lovely ”

added: “It has also been wonderful to work with Ron and Patrick over the years They have been amazing and looked after us so well

The IoH has appointed The Rt Hon the Viscount Thurso FIH MI as its President from 1 Januar y 2023

of

Six Hospitality Industry Trends for 2023 and Beyond

By Mariana

Having worked in the hospitality business for a long time , I feel we often underappreciate quite how resilient – and adaptive – this industr y is

In just the past couple of decades we have seen the hotel distribution model upended by the Online Travel Agents (OTAs); a major competitor arrive in the shape of Airbnb (and its emulators); and then a global pandemic which forced hotels in many key markets to cease trading almost overnight, and for what turned out to be an extended period

And yet the hospitality industr y keeps on rolling; adapting to new realities and consistently treating trends as oppor tunities Amid a backdrop of strong hotel development pipelines in many regions, I have selected a few of the key hospitality trends to be aware of, while also looking at how hoteliers are responding

1 WELCOMING THE WORKING NOMAD

With major employers like PwC embracing hybrid working models, and others such as Airbnb committing to work-from-anywhere policies, there is a huge oppor tunity for the travel industr y – and especially hospitality operators – to embrace this new generation of digital nomad remote workers who combine employment with international travel

While accepting that there are many jobs which cannot be done remotely, the knowledge and ser vices economy is less restrictive in this area, especially given the exponential rise in use of videoconferencing and collaborative working applications which was spurred by the constraints of lockdown

For hotel operators, responding to this oppor tunity is about much more than just installing good Wi-Fi There has been a sea change in attitudes, too: these new generation remote workers are interested in community, in being among like-minded peers, and in enjoying a better balanced life At the same time , when they are working to a deadline they do not necessarily want to be surrounded by vacationers

It means the age of the bland and forbidding hotel business centre is over I expect to see funkier co-working spaces established; also suites being reconfigured to include a desk/office setup as well as conver ting to a functional meeting space when required

At the same time I see a huge oppor tunity for travel destinations to create bespoke marketing programmes to attract working nomads – ideally with tourism boards and hospitality companies working hand-in-hand to amplify the message as well as ensuring that promises are credible and can be delivered on the ground

2. THE RISE AND RISE OF WELLNESS TOURISM

As a hospitality consultant, I get more calls from hotels looking to reposition into health and wellness tourism than any other trend And no wonder – this market is booming

However, hotels need to understand that such a repositioning may not be as simple as it seems; nor is it without risk Much depends on location: given that most hotels cannot afford to have full-time medical and wellness exper ts on the payroll, are such professionals available close by? Also, several brands are already operating successfully in this sphere , so it is impor tant to check the local competitive set before making a significant financial commitment

Often, it may be better to look at smaller changes which can appeal to health-conscious guests without breaking the bank – something I call ‘light wellness’ Putting healthier choices in the minibar is a tiny gesture that can create a warm glow around your brand In addition it is increasingly common now to offer pillow and mattress menus; but why not go one step fur ther by introducing sleep and wake-up rituals aligned to circadian rhythm cycles?

My message is that you do not necessarily have to open a bespoke vegan restaurant or spend millions renovating your spa, to be thought of as a wellness-conscious hotel That said, what you do spend should pay back, given that data shows health-conscious guests tend to be bigger spenders than average This can be explained by the fact that they will happily pay for things like yoga sessions and personal trainers, as well as choosing the in-house F&B options because they trust them to produce healthier cooking instead of untried local competitors

3. EMBRACING TECHNOLOGY IN SPA AND WELLNESS

We are now much more engaged with our personal health and wellness; a trend which has been accelerated by a combination of the pandemic and the explosion in wearable fitness technolog y

For the spa and wellness industr y, this offers the promise of both creating an oppor tunity and nullifying a threat simultaneously

How? Because new technologies like hyperbaric chambers, cr yotherapy and the like are more demonstrably

effective than many ‘traditional’ spa rituals and treatments At the same time , working with these scientificallyproven treatments can also create fewer but more interesting and better paid spa and wellness roles; something that is essential for a segment which is struggling to attract workers amid the wider war for talent in hospitality

4. DEPLOYING SMART TECHNOLOGY IN HOTELS

The hotel industr y has an unbalanced relationship with technolog y We tend not to be pioneers in technological development choosing instead to take on applications developed for the commercial real estate sector airpor ts and the home , then look at how they can be integrated into so-called smar t hotels

But the hotel reception is not the same as an airpor t check-in – the need for a warmer welcome and a degree of personalisation is much greater in a hotel setting If I am your guest, why not give me the option to check-in from a smar tphone app while I am still in my taxi heading from the airpor t? In that way I know there is a room waiting for me , and when I arrive I can head straight up to it without delay

Crucially though if I wish for some human interaction there are employees who have been liberated from behind the reception desk and are in the lobby to greet me , answer my questions and give me tips on the best places to go for food, drinks or sightseeing As a guest, it immediately makes me feel that the hotel is well integrated into its surrounding community

This kind of customer-facing role requires excellent soft skills (as well as an encyclopedic knowledge of the destination) and is thus more rewarding both professionally and potentially in terms of remuneration If you are a ‘people person ’ it is a role you can enjoy and make your own – and these are exactly the sor t of jobs that we need to offer as an industr y if we want to attract and retain the talent we need

5. MARKETING GETS ‘TRANSFORMATIONAL’

We often talk about hospitality being par t of the wider ‘Experience Economy’, which was a term coined by Pine & Gilmore just before the turn of the millennium More recently, the same authors have developed the notion of the ‘Transformation Economy’ where experiences are elevated from mere enjoyment to actual personal transformation

What does this mean for hospitality marketing? I think we will see a shift in messaging to amplify this notion of transformation through travel experiences, and par ticularly around health and wellness Messaging will also become even more personalised – down to a granular level – especially in the luxur y segment The advantage with digitalisation is that it makes such moves easier to pull off

The message will thus evolve to something like “I see that you are traveling because you are tr ying to change something in your life We can be par t of that journey by being the place where you sleep where you look after your health and fitness, or by becoming your place of work while you explore how your career can move forwards”

One of the brands already doing this successfully is Equinox, which began in fitness but has now opened what it calls “the fittest hotel on Ear th” in New York’s ultra-trendy Hudson Yards The promise is that a stay there will help you on your personal journey of being healthier more focused and higher performing It turns the transformation economy from theor y to real-world practice

6. CAN THE HOTEL ‘BRAND EXPLOSION’ LAST?

While the other trends I have highlighted can primarily be seen as oppor tunities rather than risks, this sixth and final one is perhaps a little more open to debate It concerns the fragmentation of the hotel sector into a plethora of sub-segments, each with their own stable of competing brands

While choice is generally a good thing for a consumer has this process gone too far in the hotel business? Are customers becoming more confused than inspired by being faced with so many brands? Will they feel that once independent brands which are now par t of a multinational group can still deliver authentic experiences?

I personally think that such concerns are valid, and that in time we may see some rationalisation as the larger operators focus on one brand in lifestyle , one in boutique , etc

To finish, these are just six hospitality trends I have chosen to highlight today There are plenty more items on the hospitality leader’s strategic agenda; some of which – such as social responsibility – may ultimately prove more impactful than those mentioned above And the red thread which runs through most if not all of them is the hotel industr y ’ s ongoing battle to attract and retain staff

Much of what I have talked about is centred on delivering transformational, ultra-personalised experiences to guests But how can a hotel do this successfully if its frontline workforce is changing ever y six months?

As an industr y, we need to address the way we engage and excite young people to work in hospitality; deploy technolog y to give us more freedom to invest in people and give them roles that captivate both them and their guests; and reclaim that notion of personalised, human-to-human interactions which Airbnb used to such great effect when it first emerged as a challenger to the traditional hotel business

If the hotel industr y can pull this off it will deliver exceptional growth because this is the way that guest demand is going

The

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

The show, organised by the

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

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 cssauk 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/

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

British Cleaning

Also returning after a successful debut in 2021 the Cleaning & Suppor t Ser vices Association will once again host the CSSA Innovation Showcase The dedicated pavilion is designed to highlight and celebrate the industr y ’ s most innovative cleaning products, ser vices and initiatives Among the big trends anticipated to take the spotlight, the theme of sustainability will return to help operators minimise their impact on the planet Cobotics and the evolution of robotic technolog y to suppor t the cleaning process and tackle the ongoing resources challenge will also play a key role alongside healthy buildings, where the Internet of Things (IoT) enabled dynamic resource applications will transform operations

Palmeiro, consultant to the global hospitality industr y, specialising in the spa, wellness and health segments , and Visiting Faculty –Business Trends in Luxur y – at Glion Institute of Higher Education.

Total Costs of Rail Strikes to Hospitality

The cost of rail strikes to the hospitality sector is set to reach a total of £2 5 billion since industrial action began in June 2022 a significant increase in the original prediction of £1 billion

The rail strikes cost bars pubs restaurants and hotels in the UK at least £1 5bn in December, traditionally the sector’s most lucrative period, coupled with the cost of living crisis, and is predicted to result in a huge swathe of businesses and jobs lost , industr y bodies have warned

Kate Nicholls, the chief executive of UKHospitality, said the financial impact of train strikes on the sector was worse than expected, resulting in a “perfect storm” for businesses battling soaring energ y bills and inflation that meant “undoubtedly we will see more business failures” in the next three months

“Hospitality is facing a New Year hangover as rail strikes delay the return to work and make our town and city centres ghost towns for yet another week This piles fur ther mis-

er y on commuters, visitors and tourists as well as hard pressed hospitality workers and businesses already vulnerable due to the loss of vital pre-Christmas sales

“The sector has struggled to recover from Covid and these protracted rail strikes since May have made that bounce back much tougher Enough is enough, this needs to end now ”

Train strikes could continue for months more , the head of Britain’s largest rail union has warned

Mick Lynch said the RMT union, which began its latest walkouts on Tuesday, had a mandate to take action up until May, and could go further

Train drivers in the Aslef union will also strike tomorrow, Januar y 5, in addition to action being held by the RMT union, meaning that train ser vices will be affected throughout the week when millions of commuters are heading back to work

Due to popular demand, The Springboard

for Excellence has extended its entr y deadline to 13 Januar y 2023, giving hospitality businesses extra time to enter

The ceremony will take place on Thursday 20 April 2023, and is open to entries from hospitality businesses that have achieved outstanding things in the past 12 months

Hospitality professionals are encouraged to enter themselves or their business in one of 15 categories encompassing recruitment, training, development, and retention across the industr y

The free-to-enter Springboard Awards for Excellence , delivered in par tnership with Smar t Group, recognise and celebrate the UK and Ireland’s hospitality superstars This includes those who have inspired us over the last year with their resourcefulness, creativity, and innovative ideas, and those who have suppor ted the growth of their organisation developed their co-workers and been leaders within their communities The shor tlist will be announced in Februar y 2023, along with the oppor tunity to buy tickets to the star-

studded awards banquet

The awards celebration will take place aboard Smar t Group’s brand new ‘Oceandiva’ on the river Thames This impressive 86-metre-long vessel is a revolutionar y event space that is Co2 neutral

Looking forward to the event, Chris Gamm, CEO of Springboard, said, We have already received a large number of entries showcasing the outstanding work that has occurred over the past year As a result, we ’ ve decided to extend the deadline to allow more organisations to share their stories and be recognised for their incredible effor ts The award ceremony grows and becomes more exquisite with each passing year ; this year has proven to be no exception, and we are thrilled to be holding the Awards for Excellence at this exclusive new venue on the river Thames ”

To enter the Springboard Awards for Excellence please visit: https://springboard.uk.net/springboard-awards-for-excellence-entries/

Awards

BBPA Encourage People to Enjoy Dry Jan and Support

With 85% of pubs now ser ving alcohol-free beers the British Beer and Pub Association is urging people to get out, banish the Januar y blues and enjoy time with friends and family whilst suppor ting their local, regardless of what they’re ordering at the bar

Up from 78% just three years ago, an estimated 39,000 pubs across the UK now ser ve a low or no alcohol beer, in addition to a whole range of other non-alcoholic drinks on offer at the bar

With the cost-of-living biting and times tough for the British public , the BBPA is encouraging people not to make the star t of the year even more blue by staying home , but instead to come together, stave off loneliness and suppor t the pubs at the hear t of their communities

The call comes as pubs across the countr y continue to suffer after the third year in a row of disrupted trading due to train strikes as well as battling with extor tionate energ y bills and inflation In what would be a quiet time of year for pubs the BBPA is asking people to remember how much joy

spending time at the pub with those closest to us brings and to banish the Januar y blues by suppor ting the struggling industr y, an oppor tunity that has been off the cards for two years running at the star t of the year

“Pubs are all to all and regardless of what you ’ re ordering at the bar there is something for ever yone Our nation’s ingenious brewers have made great strides in developing new ranges of delicious low and no alcohol options over the past few years, so if you can please head down to your local and taste what s on offer A warm welcome awaits you and you might even find a new favourite tipple amongst friendly faces ”

District Council Abolishes Pavement Fees

opment

“During the

“Outdoor drinking and dining areas have become hugely popular and we want to allow businesses the oppor tunity to grow by welcoming more businesses to expand their business without unnecessar y fees ”

“We hope that by abolishing the payment it will encourage more on-street facilities, making our towns attractive and thriving places to eat and socialise ”

The council added that payments for all licences issued in 2022 would be refunded

Councillor Duncan Enright, cabinet member for

and deputy leader of the council, said:

pandemic , legislation was created to allow more businesses to trade outside , which has proved to be popular with businesses across the district

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “These are tough times for the countr y and people are understandably finding ways to cut back But in what is usually an already gloomy time of year, we ’ re encouraging people to seek out their community hubs and come together with friends and family at their local Not only will you be greeted with warmth and friendly faces but you’ll be suppor ting much-loved businesses that urgently need help to sur vive

Finger

Clickin’ Good: How Hospitality Can

Better at SEO

By Chris Pitt, Managing Director at Ver tical Leap (www.ver tical-leap.uk)

But what the vibrant nature of the sector does surface is that outlets’ search marketing strategies need to be more effective than ever

HOSPITALITY NEEDS A ‘NEAR ME’ STRATEGY

Our analysis of consumer search terms for our recent Restaurant SEO Repor t reveals the first- and second-ranked phrases include the words near me It might seem innocuous, but it s hard to overegg the importance of making location a key ingredient of hospitality marketing The inclusion of those two shor t words in searches has become almost unconscious for consumers - showing how much this matters when they re making a choice

So, optimising for ‘ near me ’ searches should be a given - no matter how big or boutique an eaterie is But work doesn’t end there

Simply stating the location in the text of search results won t do That would be a missed oppor tunity to display other aspects that make the place special and wor th consumers time and money

Search optimisation is a key par t of nourishing the narrative (or at least, moving negative sentiment fur ther down the rankings) We’re certainly seeing a rise in interest among brands to tackle this aspect

Changing the conversation involves challenging brand assumptions That begins with a renewed focus on the business website to show exactly what’s on the menu

SEO IS A MAIN COURSE NOT A SIDE DISH

Search optimisation has long been overlooked by many hospitality brands and establishments This misses the strateg y ’ s power to tap into new audiences and its effect on wider marketing oppor tunities

SEO allows eateries to reach diners higher up the funnel as well as in their hungriest moments lower down the food chain Any visitor to an outlet’s website means more volume , more fuel for CRM and more people to target through other channels

Whether

is

Competitors need to create culinar y curiosity by including other details in copy That means going beyond opening times and a bog-standard image of a building exterior Adding aspects of ingredient provenance speciality dishes and accessibility will all drive choice

If you want to improve your SEO, there are lots of tools available , not least Google s own options These include Google Analytics, Search Console and Keyword Planner All are useful for managing and augmenting your website and Google Business Profile , one of the most vital aspects for achieving online visibility at a local level

It’s likely, because the value of

higher than previously predicted - almost £92bn by the beginning of 2023 while the takeaway market’s set to reach £12 6bn by 2025

In the pandemic more of us turned to deliveries Post-Covid we ’ ve returned to hospitality venues in droves while keeping up the takeaways

While the cost-of-living crisis might mean different decisions for households up and down the UK it’s unlikely to result in a dramatic downturn of bookings and orders Most people still like being catered for

In this way, businesses can engage a brand new audience fur ther up the funnel That might be enough to persuade people to eat in or take away, thus growing the target market

Conversely, the last thing any hospitality venue wants is a slew of bad reviews (unless of course it infamously dines out on poor publicity) But they don’t have to leave a sour taste - in fact, it’s bad practice to ignore them Embracing difficult reviews is an oppor tunity to respond with an improved marketing strateg y

It’s also impor tant to realise that it’s ver y difficult for any organisation to handle the granular aspects of successful search strategies alone Optimisation is a resource-intensive discipline that delivers an almost endless supply of data for customer trend analysis and marketing and operational improvement

Engaging a professional external par tner that can manage the lion’s share of SEO through an AI-driven dashboard, can make all the difference in the race to provide the most mouth-watering offer to the UK’s growing army of diners

How to Cut Water Use, Bills and CO2 in One Simple Step

Hospitality

The

Utilising an eco-friendly bio-block enzyme ring and integrated bio-tablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral - a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes

With the ability to be fitted in under a day, Smar ti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the minimum of fuss enabling hospitality businesses to function even during periods of water shor tages

Visit https://smar tilimited.com/ or call 01392 311 202 for a no obligation

Government “Must Go Further” to Encourage Low and No Alcohol Uptake, Urges Portman Group

(37%), have

and 25% said they plan to stop drinking at home altogether

“The variety and availability of low and no alcoholic drinks has never been stronger, reflecting a huge increase in consumer popularity,” chief executive of the Por tman Group Matt Lamber t said

He added: “The vast majority of consumers already drink responsibly within the Chief Medical Officer guidelines but it is par ticularly pleasing to see evidence that low and no options are playing a role in encouraging people to moderate their drinking

“We are calling on the government to launch the low-alcohol descriptors consultation this year to give fur ther suppor t to the low and no alcohol sector, Lamber t said

It has been expected for nearly two years but given the turbulent political year this hasn t been prioritised This is an impor tant review which should see alignment with global descriptors and give another push to this innovative categor y which is an active substitute for alcohol and suppor ts moderate drinking ”

Chef Adam Handling Becomes a Great Ambassador

Michelin-starred

Operating in 164 countries, GREAT unites the effor ts of 22 government depar tments and arms-length bodies, working with more than 750 British par tners across the globe ever y year

Handling described the news as a “pinch me ” moment, expressing his surprise at the appointment “I’ve always been such a proud advocate for British produce and culinar y talent and having the chance to officially promote them around the world through this campaign is so so exciting ”

“We

with Adam to promote the best of British around the world ” Adam has worked across various events with the British government during his career most recently having cooked for global leaders at the G7 Summit last year at his restaurant Ugly Butterfly in Carbis Bay Adam became the first British chef to join the prestigious Cayman Cookout foodie festival in 2017 and subsequently catered for the Queen’s Bir thday celebration at the British High Commission in Jamaica With the British Embassy in Kyrg yzstan, Adam hosted a charity dinner that raised close to £500k and has conducted cooking demonstrations with the British Ambassador in Thailand

Handling was delighted to receive an official welcome as a GREAT Ambassador from Andy Pike , Director of GREAT at the GREAT Showcase Reception Adam was chosen to cook and showcase the best of Britain at The Locarno Rooms in Westminster The event was attended by 300 influential and inspiring leaders corporates entrepreneurs GREAT Ambassadors and suppor ters of GREAT The reception was an oppor tunity to mark over a decade of activity that has influenced how business and consumers think and feel about the UK and highlighted the impor tance of the programme as a hard-working asset to drive prosperity at a time of exceptional need

Chef Adam Handling has become an Ambassador for the GREAT Britain and Nor thern Ireland campaign GREAT is the UK’s international marketing campaign, creating jobs and growth for the UK by presenting the ver y best of Britain and Nor thern Ireland to the world Adam has been chosen to be an Ambassador as he represents the best of British in UK hospitality alongside his passion for sustainability in the industr y, finding creative and zero-waste solutions across the Adam Handling Restaurant Group

are delighted to have Adam on board as a GREAT Ambassador’ said Andy Pike Director of GREAT ‘UK hospitality and cuisine are second to none in the world and to have one of the most inspirational Chef Owners in the UK as par t of our GREAT Ambassadors’ team is a real honour We look forward to working

2023 Trends for the Hospitality Industry

2023 is likely to be another interesting year for the hospitality industr y as cost-of-living pressures mean customers gravitate towards better value ser vices, set against a backdrop of rising operational costs For hotels to thrive in this period of economic downturn, adaptability is going to be key Brands must tap into the needs of the customer and provide affordable experiences Too many brands have star ted out as budget hotels and since gentrified their offer, becoming less affordable in the current market and less clear about what they offer It s impor tant to have an offer which still lets customers travel and explore because there is still a demand for travel – a recent poll cited 76% of people sur veyed still wanted to travel in 2023

Research shows that customers are willing to pay more to stay in low-carbon, lowemission hotels Carbon-zero flights and net-zero hotels will only increase and cus-

tomers are being more discerning about hotels they choose to visit, looking for places which will either neutralise or reduce their carbon emissions Low-carbon traditionally is not always associated with low price , so brands will need to work doubly hard to demonstrate that customers can enjoy affordable prices and low-emission solutions It is impor tant to implement proactive and authentic low-carbon solutions rather than lots of unspecific measures to compensate for higher emissions And this doesn t just apply to individuals - as we get closer to key Net Zero deadlines, more businesses will be looking to travel sustainably from the choice of transpor t to the carbon rating of their hotel Hotels that can adapt to the changing landscape and provide concrete low carbon solutions for their guests without compromising on comfor t or cost - will be most likely to succeed and attract customer loyalty

Historic Pub Under Community Ownership Receives a National Award from CAMRA

Effor ts to safeguard the future of the Plough Inn in Longparish, Hampshire , which dates to 1721, have been recognised by the Campaign for Real Ale’s Pub Saving Award, which celebrates people who have come together to save a pub from closure

When the pub closed its doors – seemingly for good – in December 2015, local villagers sprung into action, lobbying local planning officers to deny planning permission to turn the pub into a residence They subsequently used grants, donations and a community share scheme – which attracted over 300 investors – to purchase the pub in conjunction with the Parish Council in Februar y 2021

After months of incredibly hard work completely refurbishing the proper ty inside and out and three hundred years after it first began trading The Plough Inn is once again at the hear t of the Longparish community Bought with help from their Parish Council who now own the Plough Inn, local villagers have taken on a 99-year lease from the council for the exclusive use of the proper ty to secure and safeguard the future of the Plough Inn as a public house and promote it as an amenity of prime impor tance to the community

wider than just the provision of food and drinks to the local community

“To see the Plough Inn thriving once again, both as a popular destination pub, and a vibrant and valued community asset at the hear t of Longparish village is a fantastic achievement ”

The

Paul

C

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

uk/hospitality

Comment by Karim Malak, easyHotel CEO (www easyhotel com)

Andy Jolliffe , chair of Longparish Community Pub Ltd said: “At the core of a community pub is the local people that it ser ves Our aim in taking over the Plough Inn has been to provide a range of ser vices much

runner-up in the competition is the Three Horseshoes in Helions Bumpstead in Nor thwest Essex – another fantastic success stor y of a local village taking the fate of their local pub into their own hands and ensuring the pub is run as a community asset

Ainswor th, Coordinator for C AMRA’s Pub Saving Award said: “Huge congratulations to the dedicated villagers who have saved both the Plough Inn in Longparish and the Three Horseshoes in Helions Bumpstead Pubs play an irreplaceable role in bringing people together, and the decision to purchase and run a pub as a community is a real commitment to preser ving its future for generations to come It is a real privilege to be able to highlight these effor ts Well done to ever yone involved

AMRA has resources and suppor t for anybody looking to save their local, and the Pub Saving Award highlights how groups across the UK have managed to do it You can find C AMRA’s ‘Saving Your Local Pub’ Guides, plus more resources and contacts for advice from www camra org uk/saveyourlocal

UK Hotel Industry Shows Resilience in November says Hotel Tracker

Despite occupancy rates room rates revenues and gross operating profits (GOP) of UK hotels declining in November, the UK hotel industr y is showing some signs of resilience , according to the RSM Hotels Tracker

The data, compiled and produced by Hotstats and analysed by RSM UK, highlights the cyclical nature of the industr y when occupancy and room rates, revenues and GOP tend to fall at this time of year It shows UK hotels’ occupancy rates dipped from 74 4% (October) to 71 5% (November), with London hotels seeing a similar decrease (76% in October compared to 73 8% in November) Occupancy continues to lag behind pre-pandemic levels of 78 4% (UK) and 82% (London) in November 2019

Average daily rates (ADR) of occupied rooms were down from £149 87 (October) to £144 74 (November) in the UK, and from £237 53 (October) to £227 66 (November) in the London market However, ADR of UK hotels is still 19% higher than the same period in 2019, and 22% higher for London hotels

Revenue per available room dropped from £111 52 (October) to £103 45 (November) in the UK, with a slightly sharper fall in London, from £180 58 to £167 98 Gross operating profits of UK hotels also fell from 39 2% (October) to 35 1% (November), and from 46 8% to 43 4% in London, highlighting that despite room rates remaining strong, the increases in costs are hitting the bottom line

Chris Tate , head of hotels and accommodation at RSM UK, said: ‘Although initially these figures may look concerning due to the reductions across the board, this dip is pretty usual in the seasonal cycle for the sector, and nothing out of the ordinar y In fact, given the pressure on their margins from wages, rising costs and the impact of ongoing train strikes causing business trips to be cancelled, hoteliers are showing degrees of resilience and currently managing to weather the storm even though their margins are being squeezed

‘With rising inflation the sector has done well to pass on a large portion of the cost increases However, we ’ re star ting to see that not all of these costs can be passed on to consumers, nor is it sustainable Despite the jump in average daily rates of rooms when compared to pre-pandemic levels, gross operating profits have fallen behind 2019 levels, suggesting hoteliers are having to shoulder some of these extra costs themselves

One area that boomed for hotels in November was the revenue generated by banquet, conferencing and catering food and beverages, which shot up par ticularly in the London market

Chris Tate added: ‘As the first restriction free lead up to Christmas in three years, corporates took advantage of being able to hold large scale conferences, while people jumped at the oppor tunity to attend in person events But with heavy industrial action over the Christmas par ty season and the cost-of-living squeeze impacting on consumers ’ disposable income , we may see the hotel sector face challenging trading conditions in December s figures

Thomas Pugh, economist at RSM UK, comments: The UK economy is almost cer tainly in a recession that will last until late 2023 and see a peak-to-trough drop in GDP of around 2 5%, making it similar in size to the early 1990s recession

This recession is being driven by the massive reduction in consumers real spending power Real Household Disposable Income per person is likely to drop by a record 7% from 2021 to 2023 Those sectors which primarily rely on discretionar y spending, including hospitality and hoteliers will be worst affected What’s more , businesses are facing sharp rises in costs forcing them to cut back on non-essential expenses

‘The good news is that inflation should fall sharply this year Natural gas prices have already fallen back to their pre-war levels That will significantly ease the pressure on consumers incomes and business costs in the second half of 2023, and the economy should be growing strongly again by early 2024 ’

Third Time Lucky For Country Pub Carriage

Ian

According to the pub’s well-read locals, the original carriage was found by a previous landlord in a barn attached to the building It is thought that the owner of the carriage , a lady, was held up by a highwayman, over three hundred years ago, and due to the trauma and angst caused she deemed the carriage unlucky so it was locked away for many years before being discovered and restored to sit in the car park

It is not known what happened to the original carriage but it is alleged that it was ruined by Cirencester’s Royal Agricultural College students who regularly took (par ts of) the carriage back to dorms after a wild night out However, the

“It

REAL DEAL

The renowned landmark carriage at The Highwayman pub, which was first discovered in the 1950s has been carefully replaced at the favourite Cotswold pub after being ravaged by Storm Eunice at the star t of the year Arkell’s Brewer y ’ s The Highwayman pub, situated at Elkstone , near Cirencester, has had a black & yellow carriage situated in its car park since it changed its name from The Masons Arms in the 1950s

more likely rumour is that it was hit by a truck travelling late at night down the main road – A417

Arkell s Brewer y Chairman, James Arkell, then had the historic carriage rebuilt from scratch over 30 years ago, by local building apprentices from Edmont Ltd This one took pride of place on the plinth in the car park until Storm Eunice blew the carriage off its wheels and flipped it over in the dreadful winds earlier this year

and Tina Blake took over the roadside pub in 2018 and inherited the carriage as par t of their tenancy Nick Bickley, a talented carpenter and builder, Ian’s brotherin-law, offered to remake the carriage and so the third incarnation is now in place

really is wonderful to see it back in place , ” said Arkell’s Managing Director George Arkell

“Ian and Tina have done a wonderful job as custodians of The Highwayman Pub, and Ian’s brother-in-law rebuilding the famous carriage is fantastic There is so much histor y behind all of our pubs, however at The Highwayman you can feel the histor y just walking through the door ”

Getting Home Safe: What Is An Employer’s Duty Of Care?

By Matt McDonald, employment specialist at law firm, Shakespeare Mar tineau (www.shma.co.uk)

Trade union, Unite s, Get me home safely campaign, is lobbying Glasgow City Council to fund safe commutes home for hospitality workers who work unsocial hours As the motion has not passed, details are lacking on how the scheme will work, employers are cautious about the financial impact it will in a volatile economic climate , and with the sector facing many other issues, including staff shor tages, the cost of living crisis and an increase in costs

Currently an employer s duty of care does not extend to an employee’s commute unless there is a specific , identifiable risk For example , if there was a dangerous situation, such as a fight, occurring immediately outside a venue , then the employer may have an obligation to ensure that staff can either remain in the building until there is no longer a risk or that they can provide an alternative safe route home The risks of commuting during unsocial hours are at present not deemed an employer’s responsibility to mitigate , at least in the eyes of the law While many of the discussions on this topic reference a ‘safe’ way home there is currently no clarity as to

what constitutes safe Is this only a reference to hiring a taxi, or if there is a good public transpor t system in place , would this count? If the person lives within a cer tain distance of the venue and their route home is well lit, would walking be considered safe? What constitutes ‘safe’ will have to be clarified to make this policy workable in practise

Some hospitality employers may introduce a blanket policy but may be tempted to tailor it towards more vulnerable groups as a way of keeping costs down For example , a commute that may be deemed safe for an older man may not be so for an unaccompanied female However this approach risks being discriminator y and could lead to legal action If an employer decides not to have a blanket policy, for example leaving it up to managers ’ discretion this could lead to inconsistency and doesn’t negate the risk of individual cases of discrimination There is no easy answer here

While the logistics of how the proposed scheme will work have not been revealed, it is likely that shor tterm investment would be needed from the employers operating hospitality venues Whether such costs would be reimbursed at a later date remains to be seen For employers in the sector that are already struggling, this is likely to cause even more administrative and financial pressure , especially on independents If the policy is introduced, employers will have to think carefully about how to implement the scheme to make sure it works best for both the business and its employees While employee safety is a top priority for all, if schemes like Unite’s ‘Get home safely campaign’ are introduced, how they work in practise is a crucial consideration While this motion passing would not set a legal precedent this movement may even allow other industries with unsocial hours, such as healthcare and cleaning, to put pressure on employers to provide a safe way home

The Sustainable Hospitality Alliance And The Global Sustainable

Tourism Council Have Formed a Partnership to Consolidate Best Practice In Sustainable Hospitality and Tourism

A network for responsible hospitality the Sustainable Hospitality Alliance (the Alliance) and the Global Sustainable Tourism Council (the GSTC), which establishes and manages global standards for sustainable travel and tourism, are pleased to announce their new cooperation agreement

This new par tnership will bring together the Alliance s hospitality industr y reach and measurement exper tise , with the GSTC’s experience in sustainability standards and assurance , to enhance the industr y ’ s understanding of sustainability criteria and the need to capture robust sustainability data

Over recent years, greenwashing has become a widespread issue globally and across ever y industr y, as companies all too often use sustainability language to present a positive image , without evidence of any real impact What’s more within the hospitality industr y the current vast number of ways in which companies are required to repor t ESG data for different stakeholders and countries is not only inefficient but can also lead to difficulties in benchmarking companies and therefore establishing best practice

If the hospitality industr y is to have lasting positive change and continue momentum towards Net Positive Hospitality, it could not be more vital to have solid standards and effective tools to verify legitimate claims of sustainable business in the hospitality sector This will be at the core of this new collaboration – combining the GSTC Criteria, accreditation programme and training oppor tunities with the Alliance’s industr y leadership and bank of pioneering tools and initiatives

“We’re so pleased to be working in par tnership with the GSTC Our organisations have long understood the power of the hospitality and tourism industries as a vehicle for positive lasting change and have been working to measure and monitor this positive impact Now is the time to unite our exper tise , embedding sustainability criteria across the industr y and ensuring ever y hotel has the tools and guidance needed to become a more regenerative business, that gives back more than it takes ”

“GSTC is increasingly suppor ting the development of universal measurement tools for sustainability in order to facilitate businesses assessing, benchmarking, and improving their performance on each of the criteria within the GSTC Criteria, and the Sustainable Hospitality Alliance’s work on sustainable measurement in hospitality is critical to that effor t We have engaged with the Alliance for many years but are pleased to formalise and expand our par tnership ”

To find out more about the Alliance’s growing network visit https://sustainablehospitalityalliance org/news/ or to discover the GSTC Sustainability Criteria, visit https://www gstcouncil org/gstc-criteria/

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!!

Together the Alliance and the GSTC share a vision of hospitality and tourism companies working to not only meet but exceed core sustainability criteria – using consistent tools and initiatives to produce globally comparable data

Glenn Mandziuk, CEO, Sustainable Hospitality Alliance , said:

Randy Durband, CEO of GSTC , said:

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

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

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

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

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

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

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

20 CLH Digital Issue 143

Publicans are being encouraged to host ‘Chatter & Natter’ tables to suppor t those in need of more connection with others

The Chatty Café scheme is looking for more publicans to offer ‘Chatter & Natter’ tables at their pubs to help suppor t those at risk of loneliness and social isolation in their local areas

Chatter & Natter tables offer a space where people can get together and chat, with many of the tables hosted by Chatty Table volunteers

The scheme has around 900 ‘Chatty Cafes’ around the UK, including around 440 Costa Coffee stores It has just over 30 pubs signed up but is looking for more publicans to have a dedicated ‘Chatter & Natter’ table

The Chatty Café was star ted by founder Alex Hoskyn in 2017 who after sitting in a supermarket café, with her then baby son, obser ving others sat on their own star ted thinking about the positive impact people could have on each other if they sat together having a chat rather than on their own

A well-established ‘Chatter & Natter’ table can become a regular place for local people to meet each week, simply to get together and chat There is no agenda or topics to these sessions, they are just about facilitating oppor tunities for human interaction

Benefits to pubs joining the scheme can include:

• Increased footfall and repeat bus ness

The oppor tunity to attract more customer s outside peak hour s

• Great promotional exposure on social media, newspaper ar tic es , blogs , etc

• P aying a key role in helping to connecting people in your local area to help tac kle loneliness

Many Chatter & Natter tables are hosted by volunteers, who can help promote the sessions within the local area Venues are offered the oppor tunity to be matched with a Chatty Table Volunteer/Host, whose role is to be a friendly face at the table and encourage others to join PUBS SUCCESS WITH CHATTY

CAFÉ SCHEME

Among publicans who run successful ‘Chatter & Natter’ tables are family-run pub The Howard Arms at Brampton, Cumbria, who introduced a table in Januar y (22)

Publican Ruth Seggie , who runs this Thwaites tenancy with husband Andrew, offers a ‘Chatty Café Table’ ever y Monday morning, with 14 people attending and growing

The pub’s local GPs also suppor ts the pub’s scheme by recommending it to patients who would benefit from some connection and a chat with others, with five people already coming along from this signposting

Ruth says: “It’s a really nice scheme that helps to highlight that we are more than a pub Our pub isn’t a place where you have got to buy food or drink, we want to help bring people together and be par t of the community The table is bringing people closer together and less people are feeling alone which is wonderful to see and hear ”

VOLUNTEERS DRIVING SUCCESS

The Howard Arms has a couple of volunteers who host the table , and if they can’t make it then the pub’s team run it

Ruth says: “The volunteers are vital in helping to organise and chat to people We are a busy pub and sometimes there isn’t the time to chat to somebody, but the volunteers have the time to chat and can get to know people Being par t of it is also rewarding for the volunteers ”

The pub raises awareness of its ‘Chatty Café’ morning through its table volunteers, on social media, posters in the window and through table talkers Its ‘Chatty Café’ generally runs for an hour to 1 5 hours but there is no time limit with people welcome to stay as long as they like

CREATING POSITIVE CONNECTIONS

The table has some people who come ever y week and some attendees have sparked up friendships which has seen them going off to do other things together, such as attending others local groups or going on outings Ruth adds: “I would really recommend the scheme to other publicans It doesn’t take much effor t as is literally setting up a table once a week or however you want to run it It is lovely to get people in You get to know people and they come back on their own and have a coffee or lunch ”

HELPS POSITION PUB AT HEART OF COMMUNITY

At The Local Bar at Branton, near Doncaster, a village micropub with only 25 seats, publicans Laura and Paul Local have been offering a ‘Chatter & Natter’ table for a few months

It initially ran from 12 noon to 4pm on a Wednesday, with a table set up with a Chatty Café table talker on, but now runs on a Sunday afternoon

SOWING SEEDS FOR FLOURISHING FRIENDSHIPS

There is an established group of eight friends, called the ‘chatties’ who connected through the group who now come to the pub’s weekly quiz night together, meet for other events and outings and have become regular customers

Laura says: Initially we asked for volunteers to help come along and be a table host as we can t always sit and chat if busy But this has now evolved into a group of people who come along and have a natter, with around six to eight regulars ”

She adds: “From a business perspective I would recommend it as it helps to make people aware of your business and talking about your business doing something positive There is a ver y strong sense of community where the pub is, and being involved with schemes like this shows people that we want to be and are par t of that community There is also a nice feeling that you have helped to foster friendships for people , who are enjoying the social interaction from a new group ”

GATEWAY TO OTHER SOCIAL OPPORTUNITIES

The City Wall in the centre of Rochester Kent opened 15 years ago by owner Sanjay Raval has a dedicated time of Tuesdays between 12 noon and 2pm for ‘Chatter & Natter’ but encourages anyone to pop in for a chat and a coffee anytime

The bar which is also registered as a ‘Warm Space’ to help suppor t locals during these challenging times puts table talkers across the bar, with all tables and spaces free to use , rather than having a dedicated table Sarah Wilson, The City Wall’s community lead, says: “A man came in who had seen it adver tised on social media and had just lost his wife We were able to say to him do you know we do live jazz on a Sunday and we do a supper club ever y Monday and maybe you might like to come along to that? If you can get people through the door then you can let them know what else they can get involved with too ”

NOT JUST FOR ELDERLY PEOPLE

She also sees the Chatty Café scheme as something not just to benefit elderly people but also the wide range of people who can find themselves isolated and in a lonely situation Sarah says: “Stereotypically we often think of elderly people being lonely, but people such as solo parents can also often benefit from a landing point to go for a coffee and a chat ”

Sarah adds: “The Chatty Café, as well as a range of other initiatives we do, such as a homeless charity using our BBQ area to ser ve food and fundraise and a kids’ Christmas par ty fundraiser helps us to be seen positively by people in the local community Being socially aware as well as commercially aware is really impor tant in these challenging trading times ”

It costs pubs £30 to join the scheme , which includes inclusion on a Chatter & Natter venue map and a pack including table talkers, posters, leaflets and window stickers For more information see www thechattycafescheme co uk Make Your Pub A Talking Point: Publicans Encouraged To Host ‘Chatter & Natter’ Tables

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

technolog y without the need for

inks or toners For those with multiple sites, our solutions also integrate with menu management systems Depending on setup and menu size , we offer businesses three types

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

Chef's Buyer's Guide

LittlePod’s responsibly-sourced product range includes our innovative , easy-to-use natural vanilla paste and organic vanilla pods, as well as our extracts of vanilla coffee and chocolate These ingredients not only suppor t each other in the rainforest, but are also perfect flavour par tners in the kitchen Visit www littlepod co uk

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification

Padua’s Vinicola Tombacco 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

With over 100 handcrafted desser ts already on offer, Just Desser ts Yorkshire 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

When it comes to sourcing we work closely with our suppliers to develop long-term relationships This ensures the ingredients we use in our baking is sourced sustainably and responsibly resulting in a quality product that we can all enjoy We can’t bake great cakes without looking after our

environment Reducing our carbon footprint and working towards a greener planet is fundamental within our operations

We are committed to manufacturing delicious, handcrafted desser ts in a way that is environmentally sustainable

Our vision and ethos of bringing quality handcrafted desser ts for all to enjoy, guides, motivates and is reflected within the desser ts we produce It is our purpose to put into practice traditional baking methods to create a wide range of high-quality handmade desser ts whilst sourcing the best ingredients and applying attention to detail 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/

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

Hospitality and Leisure: Survival of the Staffed

By Chris Maloney, par tner and head of hospitality and leisure at accountancy

It is no secret that the hospitality and leisure (H&L) industr y has faced unprecedented challenges in recent years From forced closures due to pandemic-related restrictions, to staff shor tages and soaring energ y bills it is little wonder that some operators are struggling to cope

The largest challenge facing the industr y is that of recruiting and retaining staff A repor t by accountancy firm, Menzies LLP, has revealed that a lack of skilled workers from baristas to hotel managers and chefs is holding the industr y back, and with staff beginning to look elsewhere for more rewarding work as the costof-living crisis hits, businesses in the sector are struggling to remain viable In fact, a hospitality and leisure thinktank led by Menzies found that most hospitality employers said that they had been forced to close due to staffing issues and some felt that wage inflation was also a par ticular issue

With 1 288 million unfilled roles within the H&L sector, according to data from the ONS, repor ted in UKHospitality’s Workforce Strateg y, it is little wonder that employers are facing significant staffing and recruitment challenges However, with some innovative thinking around building a brand and implementing a structure that suppor ts staff in a rewarding long-term career, businesses could reverse their situation to become an employer of choice

To succeed in attracting staff in a climate of low unemployment, employers need to put together a compelling and competitive offer, seeking to implement changes both internally and externally as they do so For example , with many candidates looking for work that empowers them and allows them to have a positive effect on the world around them, employers need to create career paths with this in mind; adapting practices and developing a brand with a social purpose

Potential applicants are looking to work with busi-

firm, Menzies LLP (www.menzies .co.uk)

nesses that not only understand the world around them, but the experience of being an employee within the H&L sector This can also help to retain employees, as employers seek to understand how they compare to others in the sector Listening to the workforce and acting on appropriate feedback is one way to ensure that recruits find their new roles motivating and skilled staff feel respected and valued

Employers should also be aware of external processes that could help to attract and retain staff These can be as simple as considering the business’ hiring strateg y and reaching out to new employment pools, perhaps to candidates who will require a little more training than originally anticipated With the right suppor t from their employer, these newcomers can flourish and stay to pursue their careers

Additionally, changes to immigration policy in both 2021 and 2022 now allow employers to recruit skilled workers from overseas Whilst the UK may be facing a shor tage of staff, the world is made up of people who are willing to work and there are a number of routes available to employers to engage with them

For example the Youth Mobility Scheme visa allows young people between 18-30 years from par ticipating countries to live and work in the UK for up to 24 months In addition, as par t of the Australia-United Kingdom Free Trade Agreement, there are pathways for workers from Australia to live and work in the UK for a set time period

Finally, it is well wor th considering internal practices, such as the approach to staff development, internships and par tnering with local colleges and universities which may provide hospitality courses Implementing a robust training and development programme will also act as a draw for candidates from all walks of life Careful career structuring, combined with a sensible approach to pay that allows the business to remain viable , could help employers to build a strong reputation within the industr y, attracting and retaining workers over time

In the face of unprecedented challenges and disruption, attracting and retaining the right staff, in the right roles, is a key ingredient for success Employers should examine their businesses both internally and externally and focus on building a brand with staying power

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...