CLH Digital - Issue #144

Britain s economy enjoyed an unexpected boost November, helped by the Qatar World Cup

Figures from the Office of National Statistics show the hospitality industr y helped contribute to the growth as millions went to pubs and restaurants to watch the football tournament

Welcome to the latest issue of CLH Digital

I greeted the news that the economy saw a massive boost thanks to hospitality with rather mixed feelings

The news comes as no surprise I have often said, and we have often repor ted here , how impor tant the hospitality sector is not only to the economy, but to the overall well-being of the general public

We had a wonderful stor y last week surrounding natter and chatter places, where pubs are dedicating space for strangers to meet in a hospitable place to help combat loneliness

Hospitality venues have been prime meeting places for family and friends and to meet new people such as dates/couples for a ver y long time - places to celebrate and commiserate , to meet or just have some quiet time!

However, the sector is as we know facing a crisis not of its own making The government has in recent years made an absolute dog’s dinner of the economy, par ticularly with regard to the hospitality sector when it was closed fully and par tially for two years during the pandemic with ludicrous entr y conditions, and warnings that people would not be allowed to use them unless they were vaccinated

Since then, we are seeing high inflation, high energ y costs, staffing difficulties and strikes all having a huge impact Never theless, and that being said, the economy which was expected to go into recession falling by a predicted 0 3% saw growth of 0 1%, thanks largely to the hospitality sector

This is a sector that is taxed beyond belief, having business rates which take a hugely dispropor tionate burden almost £2 billion compared to turnover, and VAT of course , with the UK being one of the ver y few countries in Europe (yes I know we voted to leave) that has not reduced VAT in the hospitality sector Almost all the others have , with France leading the way over 10 years ago, and has been such a success in creating more revenue , creating more jobs and greater economic growth overall

And then we turn to excise duty, a tax on producers which always finds its way into hospitality businesses and onto the consumer Our excise duty compared to the rest of Europe is eye watering

The above are definite taxes and we are constantly threatened with the spectre of tourist taxes

A complete and utter nonsense tax proposed by bankrupt authorities and jobswor ths who haven’t a clue how to generate income other than through taxation (Harsh but true)

Therefore , my concern with the hospitality sector boosting economic growth when we were expecting to fall into recession is that the Chancellor will yet again (like his predecessors) view the sector as a cash cow to be “milked” even more

Enough is enough is enough We are hoping here at CLH News to make 2023 the year with the sector fights back against these taxes

We are hoping to be at the forefront of a major “enough is enough campaign”, so please do watch out for fur ther details!

I was ver y perturbed to see the government reject calls for a specific offence on “spiking”, putting a substance in somebody else’s drink without their knowledge (See page 5)

This is something we have repor ted in recent months quite extensively and is the subject of great concern within

the sector and the wider public

The government have cited that there are already existing safeguards in place but given the issue is cause for going concerns, then the safeguards are clearly not working Home Office minister Sarah Dines said a new law is unnecessar y because there are already several offences which cover incidents of spiking” and the Government has not found “ any gap in the law that a new spiking offence would fill”

The minister confirmed the Government’s position in a letter to Labour MP Dame Diana Johnson who chairs the Home Affairs Committee , written in December but published by the committee on Wednesday

Astounding since the National Police Chiefs Council said at the end of last year almost 5,000 cases of needle and drink spiking incidents were repor ted to police over 12 months

Conser vative MP Richard Graham, who has previously called for a specific spiking offence addressed the Government’s response in a Westminster Hall debate on the issue , saying in almost 13 years as an MP I have not read such an extraordinar y letter”

He called for the Offences Against the Person Act 1861 to be amended to make spiking a “named legal offence” and said the letter “puts up various straw man arguments”

“This could be the Government and the Parliament that makes spiking completely illegal for the first time That is what other ministers understood I believe and I now call on ministers of the Home Office today to finish the job, he said

This is another topic we intend to rally suppor t for, so please watch out for future issues regarding advice guidance and best practice on the topic and also watch out for comment on how we can lobby the government to create a specific law

Don't forget - you can keep up with all the latest news at www.catererlicensee .com

EDITOR

Peter Adams

Economy “Bounces Back” with Surge in Hospitality Spend Thanks to World Cup

(CONTINUED FROM FRONT COVER)

ONS Director of Economic Statistics Darren Morgan said that for the UK to enter recession in the four th quar ter of 2022, GDP in December would have to contract by 0 6 per cent, but thanks to the the hospitality sector, which has been so badly hit by Covid lockdowns and strikes, the economy saw a welcome lift during the World Cup in Qatar as fans flocked to pubs and bars to watch matches

Mr Morgan said: “What I would also point out is pubs and bars an area of the economy that has been having some really tough times actually, and they did well in November And they tell us they benefited from the star t of the World Cup, as it seems many of us were full of hope when it star ted in November, and went out to enjoy the games ”

“IMPORTANCE

OF HOSPITALITY”

Kate Nicholls stated, “Today’s GDP figures once again underline the impor tance of hospitality in driving economic growth and recover y

“The World Cup provided a significant boost in November with pubs and bars repor ting sales up 30-40% on matchdays This once again shows the power of big spor ting events, even in the winter, and the impor tant role our venues play in bringing communities together

“However, the figures also highlight the impact strike action had on the sector and the cost of lost sales is likely to be set out more starkly in next month’s figures

“While hospitality has yet to recover to pre-Covid levels, in real terms, today’s figures demonstrate the role the sector can play in boosting the economy

'While times are challenging right now, with the right suppor t and investment the sector can both sur vive and thrive; delivering long-term economic growth creating jobs and continuing its tradition of investing in our communities,”

November World Cup sales boost was highlighted last month by market analysts CGA, Karl Chessell, director of hospitality operators and food at CGA, who said: It was a positive November for pubs screening World Cup matches, and another strong month for London as workers and visitors continue to return to the capital ”

He did however highlight the ongoing issues facing the sector and added “Spiralling costs leave many hospitality businesses extremely fragile , and with little respite in sight there is a strong case for urgent and targeted government suppor t to protect businesses and jobs ” 33% SALES INCREASE IN ENGLAND’S

FIRST GAME

England s first World Cup match alone against USA saw pubs and bars across the countr y enjoy a 33% increase in sales on Friday 25 November

According to data from the Oxford Par tnership Market Watch, on 25 November a total of 13 1m pints were

sold across the UK, with the average pub ser ving 430 pints of draught beer or cider on the day Compared to an average Friday, an extra 106 pints were sold in ever y pub, with England fans drinking an additional 128 pints

The World Cup bounce continued December which saw sales in pubs up by 8% on 2021 Average sales delivered an eleventh week of year-on-year growth in a row

Uplifts peaked at 64% the day of the game between England and Wales England s quar ter-final against France also delivered another big lift, however as England crashed out sales took a massive hit, with hospitality venues suffering a loss of £199 million as a result of England failing to reach the final hurdle

QUARTER FINAL LOSS HIT SALES

Sales hit £43 6 million throughout the remainder of the tournament as 4 9 million fans watched the rest of the World Cup tournament from their local hospitality venue However, had England had reached the final, hospitality spend was predicted to hit £243 3 million with 13 7 million viewers

Yael Selfin Chief Economist at KPMG UK said: “While pubs and restaurants benefited from higher demand par tly thanks to the World Cup consumers reined in their spending on other categories in response to the cost-of-living squeeze Consumer-facing ser vices were still 8 5 per cent below their level in Februar y 2020, compared to all other ser vices that were 2 per cent above in November

PLAN TO HALF INFLATION

Responding to the figures, Chancellor Jeremy Hunt said the Government was putting in place its plan to help put the UK economy on stable footing for the long run He said: "We have a clear plan to halve inflation this year - an insidious hidden tax which has led to hikes in interest rates and mor tgage costs, holding back growth here and around the world

"To suppor t families through this tough patch, we will provide an average of £3,500 suppor t for ever y household over this year and next - but the most impor tant help we can give is to stick to the plan to halve inflation this year so we get the economy growing again "

STRONGER THAN EXPECTED ACTIVITY

Kitty Ussher chief economist at the Institute of Directors said: “This is stronger activity than was expected for November and so will fur ther contribute to the improvement in market sentiment we have seen in the last few weeks

“Given we know the economy also grew in October albeit driven by a rebound from the period of state mourning it is no longer cer tain that the economy will meet the technical definition of a recession when the final data for 2022 is in ”

Inflation star ted to cool in November, dropping to 10 7 per cent from a 41-year-high of 11 1 per cent a month earlier, and it is expected to drop fur ther through 2023

An Immigration Lawyer’s Guide to Hiring From Outside the UK

By Birketts’ Immigration Specialists Sacha Wooldridge and Krishma Bathia (www.birketts .co.uk)

Prior to Brexit, 42% of jobs in the hospitality industr y were filled by EU Nationals, who could previously exercise their free-movement rights without the need for a UK visa Brexit, compounded by those returning home during the pandemic , has heavily impacted the recruitment of workers The Migration Advisor y Committee (‘MAC’) has identified Hospitality as one of the most impacted sectors due to reliance on EU workers (second only to logistics ) As a consequence one in seven vacancies remain unfilled (double the pre-pandemic level ), with companies now struggling to keep up with the demands of consumers, which, postpandemic , are growing rapidly and demand now exceeding pre-pandemic levels As a result, some establishments have completely closed, some are operating at a reduced capacity and others have had to reduce trading hours to maintain ser vice standards

In a bid to tackle the recruitment crisis, industr y leaders petitioned the Government to allow EU nationals to come to the UK to work in hospitality for up to two years This was rejected It is understood that the Government was guided by the MAC who identified hospitality as a sector where risk of worker exploitation was a concern, indicating that “Exploitation may be a problem where the migrant is tied to a specific sector this is one reason that the MAC has generally not been suppor tive of occupation or sector-specific visas ” In addition a repor t found that 67% of hospitality roles could potentially be automated The sector however disagrees; noting a desire from consumers for personal ser vice

Whilst a sector-specific two year hospitality visa isn’t for thcoming, there does remain hope that the UK will negotiate the EU becoming par tners in the Youth Mobility visa programme – a two year, unsponsored, working holiday visa for those under 30 years of age which the UK already offers to some commonwealth and other trade par tner countries

In the interim, the industr y is getting to grips with existing immigration options

RETAINING EU NATIONALS

In 2019, the Home Office introduced the ‘EU Settlement Scheme’, whereby EU Nationals who were residing in the UK before 31st December 2020, could make an application to remain in the UK Anyone holding EU Settlement status can be employed without restriction

The Government expects that the EU Settlement scheme has enabled businesses to “retain their stock of workers” however it does recognise that “this pool of workers will diminish over the long term[which] may make filling vacancies more difficult especially for sectors dependent on EEA workers who are now ineligible for sponsorship”

OPTIONS TO RECRUIT OVERSEAS WORKERS

Immigration Sponsorship Licence

Companies can apply for a sponsorship licence Currently, the Home Office does allow visa sponsorship for : - Chefs (all levels), - Cater ing and Bar Manager s - Publicans - Customer ser vice manager s and super visor s Individuals in such roles can be employed on full-time permanent contracts

Businesses should however note that not all roles are eligible for visa sponsorship - it’s impossible to sponsor front of house staff and more junior positions Industr y leaders have continued to call for some lower skill roles to be added to the Shor tage Occupation List to facilitate sponsorship, including waiting staff and hotel receptionists It remains to be seen whether these roles will be added

BENEFITS OF SPONSORING VISAS

Sponsoring an overseas national provides a sense of security for employers Employers typically sponsor someone for up to five years at a time , during which employees would not be able to work for another employer (although employees are entitled to change roles and secure sponsorship by another company)

Another benefit is that after five years, individuals can apply for indefinite leave to remain – meaning costs are time-limited for businesses and employees benefit with long-term stability for their family

CHALLENGES OF SPONSORING VISAS

Cost

This route can be costly for two reasons; firstly, the employer will need to pay the employee a set minimum salar y and secondly the cost of making the application is expensive

To break it down, the current application costs are:

Visa Application Fee £610

Immigration Skill Surcharge £1,000 per year of visa duration NB a 64% discount is avai able for SME businesses

Immigration Health Surcharge £624 per year of visa duration

Cer tificate of Sponsor ship £199

Visa appointment Up to £100

TOTAL £2,533 For a one year visa

Although some of these fees can be paid by either the employee or employer, it can never theless be a costly process Par ticularly as the above does not account for costs for English language tests dependant family relocation costs, flights or accommodation, which will all need to be factored in, before making and/or accepting an offer In addition all visa fees must be paid upfront and in full

ELIGIBILITY

As well as cost, individuals also need to meet the English language requirement, which could prove to be challenging for cer tain individuals as written English is tested as well as spoken

FLEXIBILITY

The sponsored work visa largely enables full time permanent positions Due to cost minimum salar y requirements and visa conditions, its less likely business will sponsor those wishing to work par t time hours or seasonal contracts

ALTERNATIVE VISA ROUTES

Businesses may consider alternative visa routes (if eligible) which include:

- Graduate route - offer s the oppor tunity to remain n the UK for at least two year s after successfully complet ng a cour se in the UK

- Youth Mobility Sc heme - applicable for individuals between the age of 18-30, and from a select number of countr ies

- Ancestr y – applicable for commonwealth nat onals who have Br tish born grandparents

RECRUITMENT

Although it is common practice to use recruitment agencies to hire workers it is impor tant to be aware of unscrupulous recruitment practices, such as the encouragement of modern slaver y, which is common within the industr y

CONCLUSION

To conclude , currently, there is no shor t-term solution to the hospitality recruitment crisis Despite effor ts to attract workers in the domestic market organisations will also need to consider alternative visa routes to recruit overseas nationals in order to keep pace within the marketplace

Popular Pudsey Pub Re-Opens After Three Year Closure

the batter on the fish – and ingredients will be locally sourced wherever possible Meat, for example , will come from Broster’s of Lindley Moor With local walkers and cyclists in mind, the pub will ser ve barista-quality coffee and cakes throughout the day

Says Richard: “The Bankhouse is an idyllic old pub in a picturesque location I fell in love with it as soon as I walked in It’s got a wonderful atmosphere but it’s in a sorr y state and cr ying out for TLC and investment The refurbishment is just what’s needed to bring it back to life The Bankhouse has been sadly missed by people; I want to make it an asset to the community once again ”

for 180 people , pretty planting and festoon lighting

Richard – who is a trained chef – plans to make food a focal point at The Bankhouse The menu will focus on affordably priced homemade pub classics and will include customer favourites from The Railway, such as meat & potato pie , lamb suet pudding and Sunday roasts Dishes will be made from scratch – right down to

Adds Jon Kelly Star Pubs & Bars’ area manager : “Richard has built a fantastic reputation for The Railway and I’m confident he will do the same at The Bankhouse He knows the area and really understands what people want He s just the person needed to revitalise the pub We’re delighted to be working with him

Plans for The Bankhouse were delayed by the pandemic and its aftermath, but it s reopening will be wor th the wait It will be a fantastic local for those living nearby and a destination countr y pub with a gorgeous garden for people from fur ther afield ”

Spiking: No Need for Specific Offence-says Government

The Government said ruled out the creation of a specific offence for spiking despite committing last year to look at new legislation

Home Office minister Sarah Dines said a new law is “ unnecessar y ” because there are “already several offences which cover incidents of spiking” and the Government has not found “ any gap in the law that a new spiking offence would fill

However, suppor ters of the a new law argue it could help increase repor ting of incidents and improve police data

MPs on the Home Affairs Committee were among those calling for new legislation to target spiking – when someone puts alcohol or drugs into another person ’ s drink or body without their knowledge of consent

Ms Dines confirmed the government s position in a letter to the committee’s chairwoman, Labour MP Diana Johnson, which was written in December but published on Wednesday She said the government had considered the case for legislation but had decided a new offence was not required “The existing offences cover all methods of spiking, including by drink, needle , vape , cigarette , food or any other known form,” she said

“Police are yet to encounter a case where they could not apply an existing offence ”

She added that a specific spiking offence would not increase the powers available to judges in such cases or the likelihood of charging or prosecuting an offender

Miss Dines added: “Introducing a new specific spiking offence would not capture any new criminal behaviour, it would not reduce the evidential burden to prosecute such offences, it would not increase the sentencing

powers available to judges in such cases and it would not increase the likelihood of charging or prosecuting an offender for spiking offences

“We therefore concluded that a new offence is unnecessar y and the Government’s focus should remain on non-legislative measures to tackle spiking ”

Dame Diana said she was disappointed by the government’s decision as existing legislation was “clearly not working” and not being used

“Repor ting is low and prosecution rates are ver y rare indeed ” she added

Labour’s shadow Home Office minister Sarah Jones said: “We should call a spade a spade in this case and introduce a specific offence for spiking ” Conser vative MP Richard Graham also criticised the government’s response , accusing it of “various straw man arguments

“In almost 13 years as an MP I have not read such an extraordinar y letter,” he said

Almost 5 000 cases of needle and drink spiking incidents were repor ted to police in England and Wales in the 12 months to September 2022, according to the National Police Chiefs Council

It said forces had increased their focus on spiking with high visibility patrols across town and city centres following a rapid rise in spiking repor ts during the autumn of 2021

Spiking is illegal under current laws for example the Sexual Offences Act 2003 which says it is an offence to administer a substance to another person without their consent, with the intention of “stupefying or overpowering them so as to enable any other person to engage in sexual activity with them

Restaurant Groups Return Profit

Britain’s top 100 restaurant groups have returned to profit last year following four years of losses blighted by the pandemic

The businesses recorded a cumulative profit of just under £20m in 2022, up from a £673m loss, a £246m loss in 2020 and a £228m loss in 2019

However, the recover y only provided a profit margin of less than 0 5 per cent on turnover of £5 2billion according to study from accountancy firm UHY Hacker Young, with the sector’s precarious finances again at risk due to the cost-of-living squeeze

‘The industr y has done a good job in getting back on the path to profitability but it’s now facing a new challenge ’ said UHY par tner Peter Kubik, adding that some of the bounce back was driven by restaurants

scaling back on expansion plans that had been stalled by the pandemic

However, because the profit margin is less than 0 5% on a turnover of £5 2b, the group raised concerns that the cost of living crisis could slow recover y

Kubik said: “The UK’s top restaurant chains finally posting a profit, however small, is a welcome surprise

He added: “It would be wrong to assume that the restaurant sector is now out of the danger zone The many headwinds the sector is facing means they will still face fur ther challenges ”

Mr Kubik said that better performing restaurant groups were quick to cap borrowing costs through the use of derivatives, as well as fixing long-term energ y prices with suppliers

Beyond The App: How Tech Can Deliver Better Results for Restaurants and Customers

It won’t come as a surprise to anyone that successful businesses will depend on happy customer s and this is abundantly evident within the restaurant space where there are direct links between the percentage of positive reviews and the rate of new customer acquisition, says Brian Hickey, CEO and Co-founder at VROMO (https://vromo.io/)

Finding success in the restaurant industr y is becoming more challenging than ever Labor shor tages and cost increases across energ y, raw food materials, fuel, insurance , and more , mean profitability is harder to sustain par ticularly when it comes to a restaurant's deliver y channel Add to the mix severe fees from marketplace deliver y platforms (with many of them charging an additional 30 percent onto the basket total) and extremely limited suppor t from the government - it s not difficult to see how independent restaurant operators as well as small chains face a daunting future

One thing that remains consistent throughout the last few years however, is the continued growth of consumer appetite for convenience and value With this comes the responsibility of restaurants to keep up with their consumers ' increasing demands in order to meet their needs Technolog y has a huge par t to play here and there are many examples of new innovative solutions gaining traction such as QR code payments automated deliver y management Kitchen Display Systems marketing automation and robotics for food preparation All of these solutions help restaurant brands to offer a superior customer experience but they will only achieve widespread adoption if they help to improve the restaurant s bottom line In turn, restaurant brands must embrace these new

technologies to ensure a more profitable future

Consumer demand for convenience , speed, and value will also manifest itself in a channel shift as we head into a recessionar y environment There is solid evidence to suppor t the fact that the restaurant food deliver y channel will experience heightened growth at the expense of the on-site dining-in channel as consumers attempt to reduce spending on babysitters transpor t costs and inflated alcohol prices while at the same time refusing to give up the luxur y of the meal occasion

This presents both an oppor tunity and an obstacle for restaurant brands The oppor tunity is to develop their deliver y channel by adopting

measures such as adapting their menu expanding their deliver y areas and listing with all the key marketplace platforms At the same time , they need to make sure they have their own website and an app to be able to influence consumers According to the National Restaurants Association, 60 percent of customers said their dining choices were shaped by marketing communications The obstacle however is that deliver y can be loss-making if it’s not managed sensibly Many restaurant brands outsource their deliver y needs to the marketplace platforms that provide them with most of their online orders While it might make sense for restaurants to accept these online orders as it helps them to reach more customers, in the same breath the cost of the deliver y ser vice is usually prohibitive Many feel locked in as if they cannot have one without the other As a result, they don t realize that there are other options available such as in-house drivers or third-par ty deliver y companies There is even the option to use your preferred deliver y fleet and call in the marketplace platform fleet only when you hit deliver y capacity issues In order to do this, restaurant brands will need a software solution to automate and manage ever ything under one roof which brings us back to the impor tance of embracing technolog y for sur vival

It won’t come as a surprise to anyone that successful businesses will depend on happy customers and this is abundantly evident within the restaurant space where there are direct links between the percentage of positive reviews and the rate of new customer acquisition Restaurant brands that recognise this and indeed the damage of negative reviews, are investing in customer experience personnel to ensure the entire journey is one you would recommend to a friend Taking this a step further, successful restaurant brands will take control of ever y aspect of the customer journey and leverage technolog y to increase speed and value all with a view to securing that lucrative five-star rating

Home Office Launches Consultation into Late-Night Levy Charges

licence holders in relation to premises that are in receipt of Small Business Rate Relief (SBRR) This reduction is currently only available in relation to premises that supply alcohol for consumption on the premises

This option is similar to option 1 above , with the difference that licensing authorities will also be able to offer this SBRR reduction in respect of qualifying LNR premises The Government is mindful of not imposing unnecessar y or dispropor tionate charges on LNR premises as many are small businesses and, by definition, are licensed to be open late at night

Only nine local authorities were implementing a late-night levy in 2022 with several councils having scrapped the tax in suppor t of the hospitality industr y

UKHospitality chief executive Kate Nicholls said: “The ineffective and costly late night levy continues to stifle the recover y of the night-time economy, which was among the hardest hit by the pandemic

“Now is not the time to extend the levy and the economic harm it inflicts on our late-night venues, taking £365,000 from the industr y last year Instead, the levy should be abolished in order to free up much-needed cash for businesses to invest in their business or, in many cases, simply stay afloat

Some cities across the UK have reached that conclusion themselves, taking the decision to remove the levy, and the House of Lords Committee are of the same view; concluding the levy had failed to achieve its objectives and should be abolished

charges on the current licence fee system as for alcohol venues, with the option for licensing authorities to offer a 30% discount to LNR premises qualifying for the Small Business Rate Relief

Under Par t III of the Local Government Finance Act 1988, licensing authorities can offer a reduction to

“The night-time economy is par t of the fabric of towns and cities across the countr y, attracting thousands of visitors and raising millions for the economy I’d urge the government to remove the levy as soon as possible to allow the night-time economy to flourish, recognising all the benefits it brings to local areas ”

Single-Use Plastics to be Banned in England

drive forward action to tackle this issue head on

Single-use

Environment secretar y Therese Coffey will to announce the new initiative which aims to cut down the dependency on single-use plastics which eventually end up in rivers and seas, harming wildlife

The Depar tment for Environment, Food and Rural Affairs (Defra) said it comes in response to public consultations on plans to ban the supply of single-use plastics from November 2021 to Februar y 2022

Ms Coffey said it would have a “huge impact”, telling the Mail on Sunday: “A plastic fork can take 200 years to decompose – that is two centuries in landfill or polluting our oceans I am determined to

banned in England in 2020

“We know there is more to do, and we have again listened to the public’s calls This new ban will have a huge impact to stop the pollution of billions of pieces of plastic and help to protect the natural environment for future generations ”

Megan Randles political campaigner for Greenpeace UK said that the organisation welcomed the ban but fur ther action was needed

She said: “We’re dealing with a plastic flood and this is like reaching for a mop instead of turning off the tap ”

She called on the government to deliver a “meaningful” strateg y on how to reduce plastic use which would also include stringent targets and “ a proper reuse and refill scheme”

Similar bans have already been made in Scotland and Wales, while single-use plastic straws, stirrers and cotton buds were already

Energy Bills Discount Scheme

Sector leaders say the announced cut in energ y bill suppor t from April is “unsustainable” and “the last straw” for some businesses Earlier this week the government announced new energ y scheme for businesses, charities, and the public sector ahead of the current scheme ending in March The new scheme will mean all eligible UK businesses and other non-domestic energ y users will receive a discount on high energ y bills until 31 March 2024

This, the government says, will help businesses locked into contracts signed before recent substantial falls in the wholesale price manage their costs and provide others with reassurance against the risk of prices rising again

The government provided a package of suppor t for non-domestic users through this winter wor th £18 billion per the figures cer tified by the OBR at the Autumn Statement This is equivalent to the cost of an increase of around three pence on people’s income tax

The new scheme therefore strikes a balance between suppor ting businesses over the next 12 months and limiting taxpayer’s exposure to volatile energ y markets, with a cap set at £5 5 billion This provides long term cer tainty for businesses and reflects how the scale of the challenge has changed since September last year

The Chancellor of the Exchequer, Jeremy Hunt, said: My top priority is tackling the rising cost of living –something that both families and businesses are struggling with That means taking difficult decisions to bring down inflation while giving as much suppor t to families and business as we are able ”

“Wholesale energ y prices are falling and have now gone back to levels just before Putin’s invasion of Ukraine But to provide reassurance against the risk of prices rising again we are launching the new Energ y Bills Discount Scheme , giving businesses the cer tainty, they need to plan ahead ”

“Even though prices are falling, I am concerned this is not being passed on to businesses, so I’ve written to Ofgem asking for an update on whether fur ther action is action is needed to make sure the market is working for businesses ”

Emma McClarkin, chief executive of the British Beer and Pub Association (BBPA), said the reduction in suppor t was “extremely worr ying” and that price increases would be “the last straw” for some businesses to

remain solvent and also called for the Chancellor to explore how additional suppor t could be provided to vulnerable businesses

It is also vitally impor tant that the government works with the regulator to crack down on supplier bad practice , which continues to increase their energ y costs and hamper many businesses in our sector,” she added Representatives called for “ a concer ted change in behaviour” by energ y suppliers, with businesses hit by price hikes and even refused contracts, while UKHospitality added some had experienced “unjustifiable demands for enormous deposits or pre-payments”

“This scheme is a significant investment from the Government and energ y suppliers should not be using that as an excuse to hike up prices,” said Nicholls “The Ofgem review into the non-domestic market should ser ve as a wake-up call to suppliers that now is the time to be reasonable with the quotes they’re offering and to abandon unfair demands of businesses to secure fixed deals They should also consider allowing businesses to renegotiate if they are stuck on previously agreed, inflated fixed deals ”

From 1 April 2023 to 31 March 2024, eligible non-domestic customers who have a contract with a licensed energ y supplier will see a unit discount of up to £6 97/MWh automatically applied to their gas bill and a unit discount of up to £19 61/MWh applied to their electricity bill, except for those benefitting from lower energ y prices

A substantially higher level of suppor t will be provided to businesses in sectors identified as being the most energ y and trade intensive – predominately manufacturing industries A long standing categor y associated with higher energ y usage; these firms are often less able to pass through cost to their customers due to international competition Businesses in scope will receive a gas and electricity bill discount based on a suppor ted price which will be capped by a maximum unit discount of £40 0/MWh for gas and £89 1/MWh for electricity

Businesses in England will also benefit from suppor t with their business rates bills wor th £13 6 billion over the next five years, a UK-wide £2 4 billion fuel duty cut, a six month extension to the alcohol duty freeze and businesses with profits below £250,000 will be protected from the full corporation rate rise , with those making less than £50,000 – the vast majority of UK companies – not facing any corporation tax increase at all

Drinks Sales End 2022 on a High but Trail Pre-COVID December

of

key trading dates

in 2019 and 2022

The data highlights some bumper trading days over the 2022 festive season including year-on-year sales growth of 20% and 17% on Christmas Eve and Christmas Day vs the same date last year Another key date , New Year’s Eve , finished 22% ahead However, sales on all three days were behind 2019 s levels, by between 2% and 3%

of 2021

It means the On Premise finished 2022 with 15 consecutive weeks of year-on-year growth However trading in late 2021 had been blighted by concerns about the Omicron variant of COVID-19 which kept many people away from venues December’s figures compare less favourably with 2019, when consumers were enjoying the On Premise as normal Sales in the week to 17 December were 18% down on the same period in 2019, thanks in par t to the impact of rail strikes on town and city footfall Sales were 2% behind 2019 in the week to 24 December, but up by 6% in the last seven days of the year though these comparisons are skewed by the different positions

Categor y-wise , wine enjoyed a ver y good end to the year, with sales over the last three weeks up by between 23% and 40% Beer, cider and soft drinks were all well ahead of 2021’s levels, but uplifts in spirits were more modest Beer also finished ahead of 2019 in two of the last three weeks, but other categories struggled against the levels of three years ago

“December trading followed the pattern of the second half of 2022: comfor tably ahead of last year ’ s levels, but well behind pre-COVID figures after adjustments for inflation,” says Jonathan Jones, CGA’s man-

the cost-of-living crisis and

of rail

on Christmas

with

UKHospitality Raises More than £55,000 for Charity

aging director UK and Ireland “Considering

the impact

strikes

par ties many operators did well over the crucial festive period but the negative comparisons

2019 show trading conditions remain ver y tough With no respite to inflationar y pressures in sight, the first few months of 2023 will be exceptionally difficult Government suppor t on energ y and other costs is urgently needed to protect businesses that are fragile after three years of turmoil ”

The generous donations at UKHospitality’s annual Christmas lunch were raised for charities Only A Pavement Away and the Licensed Trade Charity in association with the Pedalling for Pubs initiative The total of £59 435 is a

UKHospitality Chief Executive Kate Nicholls said: “I’m delighted and blown away by the enormous generosity shown by ever yone who attended the Christmas lunch

taking par t in the Pedalling for Pubs fundraising challenge in Sri Lanka, where a team is cycling 450km across the countr y If you’d like to donate , you can visit the Just Giving page here

‘A Soft Target For Fraud’:

Mitigating Risk In The Hotel Industry

Hotels are often seen as a soft target by fraudsters According to industr y research average losses to fraud are around 5% equating to over £2 billion in the UK hotels sector Tackling fraud is critical in the current economic climate , as histor y makes it clear that downturns and crises are the precursors to increased fraudulent conduct

While a shor tage of nearly 200,000 staff continues to plague the UK hospitality industr y, many hotels have been left with inexperienced staff, workers returning from prolonged periods of absence , and an eagerness to recoup losses, placing them at greater risk of becoming a fraud victim As the industr y continues to recover and works to protect profitability, understanding how fraudsters attempt to steal money and taking some proactive steps can minimise the risk of fraud

FRAUDULENT PRE-PAID BOOKINGS

Fraudsters often pose as wealthy individuals booking for a friend or as a fake travel agent, using compromised credit card numbers to make bookings at high-end hotels and pay for them in advance These bookings are then sold on to unsuspecting travellers who pay directly to the fraudsters This results in financial loss to the hotel when the genuine cardholder raises a chargeback, and potential reputational damage when the unwitting travellers arrive

Hotels can avoid becoming a victim of fraudulent pre-paid bookings by making sure guests present the card

they paid with, and if they can’t, refund the original reser vation and ask for payment by a different means Hotels can also consider only accepting pre-paid reser vations via an eCommerce account with Strong Customer Authentication (SC A) such as EMV 3DS for added protection Transactions made through known booking platforms can be excluded to avoid friction in the purchasing process

HOTEL RESERVATION FRAUD

Hotel reser vation fraud occurs when organised criminals make large bookings on a credit card followed by a cancellation and refund request to a different account When the genuine owner of the card raises a chargeback, it will be indefensible , and the hotel faces a double financial loss

Hotels can protect themselves by remaining vigilant of customers who offer a new credit card number when one is declined, par ticularly if the cards have consecutive numbers Additionally, hotels can review the booking details to ensure the email address matches the customer's name

UNRELATED SERVICES FRAUD

Unrelated ser vices fraud happens when criminals order items not usually sold by a hotel when booking for a fake conference , business meeting or private event such as a wedding Items might include bottles of whisky, high-value souvenirs or tablet computers Having paid for the goods using compromised credit card numbers the criminals arrange for deliver y of the items or order a freight company to collect them from the hotel

Hotels can reduce the risk by offering standard ser vices when taking credit card payments especially for first-time guests

As criminals continue to target the industr y hotels must be proactive and stay on top of fraud developments to protect their customers, reputation and bottom line

Sector Reacts to Chancellors Energy Support Reduction of 70%

don unfair demands of businesses to secure fixed deals They should also consider allowing businesses to renegotiate if they are stuck on previously agreed, inflated fixed deals

The Chancellor detailed a new “Bill Discount Scheme” which will replace the “Energ y Bill Relief Scheme” when it expires in March

Businesses paying higher energ y costs will see a unit discount of up to £6 97/MHh automatically applied to their gas bill and a discount of up to £19 61/MWh apply to electricity bills however this scheme set to run until March 31, 2024 will not apply to businesses paying lower energ y prices

The reduction has been criticised by sector leaders, UKHospitality Chief Executive Kate Nicholls said: “It was crucial for hospitality businesses to receive an extension to energ y suppor t, which has been a vital lifeline for many this winter

“While I’m relieved the Chancellor has listened to UKHospitality’s concerns and extended the scheme as a whole the absence of a sector-specific package that helps vulnerable sectors like hospitality will still result in higher bills Our analysis shows the new, lower level of suppor t will see a total £4 5 billion hike in bills for the sector compared to the previous scheme

“This will simply be unsustainable for many With no fur ther, dedicated suppor t for a vulnerable sector like hospitality, I d urge the Government to consider other measures it can take to help the sector One measure in par ticular that would make a significant difference would be increasing the business rates relief cap For those suppliers to hospitality in the wider food and drink sector that have received additional suppor t, we expect them to suppor t the sector accordingly in their pricing

“Now we have some clarity on the future of energ y suppor t, we must see a concer ted change in behaviour by energ y suppliers, who have been unfairly treating businesses with outlandish quotes and unjustifiable demands for enormous deposits or pre-payments Government must act swiftly if this is not for thcoming “This scheme is a significant investment from the Government and energ y suppliers should not be using that as an excuse to hike up prices The Ofgem review into the non-domestic market should ser ve as a wake-up call to suppliers that now is the time to be reasonable with the quotes they’re offering and to aban-

“This is an extremely challenging period for the UK’s hospitality sector, which is so impor tant to the economy and communities, and it’s essential the sector gets through it as best it can If it does, I’m confident we can reach a situation where hospitality will return to generating economic growth, delivering hundreds of thousands of jobs, and investing in Britain’s high street and communities This is all while it contributes billions to Treasur y revenues ”

C AMRA Chairman Nik Antona said: “The prospect of energ y bills soaring in April as other costs keep rising and consumers tighten their belts will leave the nation’s pubs, social clubs, brewers and cider producers apprehensive about how they can continue to make ends meet

“While we want to see energ y suppor t reinstated at current levels, it is now vital that the Chancellor uses his Budget in March to announce a wider suppor t package if our pubs are to sur vive and thrive This must include proper reforms to fix the unfair burden of business rates and introducing the new lower rate of duty charged on draught beer and cider at 20% below the general duty rate This would help keep pub-going affordable for customers and give our locals a fighting chance against the likes of cheaper supermarket alcohol ”

“The

are with businesses ”

“Even under the current relief scheme , greedy, profiteering energ y companies are subjecting businesses to over 400% increase on previous energ y bills ”

“All of this in light of the fact that gas/oil wholesale prices in recent months have dropped below the levels prior to Russia’s invasion of Ukraine ”

“The scaling back of the energ y relief scheme by Government at the end of April, will without doubt mean thousands of businesses and jobs will be lost in the coming months ”

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

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on ever y three urinals operated, simply by switching to waterless technolog y

These findings have been released by Smar ti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memor y, leading to water shor tages, and drought measures across the UK

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

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

Utilising

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 washroom sur vey and quote See the adver t on page 5 for fur ther information

Brian Kinsella, Senior Regional Fraud Manager at global payments provider Elavon (www.elavon.com), shares common scenarios hotels may face during the booking process and ways businesses can improve resilience

Sector leaders have reacted with dismay following yesterday s announcement by Chancellor Jeremy Hunt that energ y suppor t for businesses is to be cut from Saturday, April 1

Michael Kill CEO NTIA Says:

announcement today once again outlines how out of touch the Government

UK Hotel Transactions Reach £3 Billion in 2022

Activity outside of London proved to be relatively more resilient, driven by the staycation market, with year-end volumes of £2 billion, down 2 1% YoY

Tim Stoyle Head of UK Hotels at Savills adds: “While the second half of the year has been challenging in terms of transactional activity, we are seeing stability star ting to return to the market as we begin the new year There are approximately £500m wor th of hotel assets expected to complete in Januar y that we are aware of, which would be a positive star t to the year and marks the intentions of investors as they look to deploy capital into attractive oppor tunities Additionally, the Business Rate revaluation that comes into effect in April 2023 will provide some respite

High Demand for Live Music in Pubs and Bars Report Reveals

More than four in five (85%) consumers find the idea of combining live spor t with live music appealing

It reveals that 78% of consumers are more likely to visit a pub, bar or similar venue if it offers live music Nearly as many (73%) say they are likely to stay in a venue longer if there is live music , and 76% are likely to buy more drinks

As the cost of living crisis squeezes spending, the repor t suggests people will prioritise live music when going out Two thirds (68%) think it provides a great experience with family and friends on a low budget, while 47% say they would be likely to continue visiting venues with live music even if they were shor t on cash

The full ‘Live Music in Hospitality’ repor t from CGA and GigRealm provides many more insights into the demand for live music and giggoers ’ demographics and needs, plus inter views with pub leaders to reveal benefits and oppor tunities for venue operators It also highlights the value of technolog y and online platforms like GigRealm, in finding, booking and paying musicians whilst reducing admin and costs Other findings from the research include: Two thirds (67%) of consumers typically watch live music in pubs, making them much more popular than large concer t venues (31%), festivals (25%) and stadiums (22%) Half (50%) of consumers say they would like to see more live music events mid-week, rather than waiting for the weekend

The

Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “This year is likely to be another challenging one for hospitality and this research confirms the value of live music as an extra source of drinks sales, from younger adults in par ticular With technolog y available to remove many of the hassles that are often associated with staging acts this is a great time for operators to explore the potential live music provides ”

Tom

The ‘Live Music in Hospitality’ repor t from CGA and GigRealm can be downloaded here

Live music can help pubs and bars generate extra sales in 2023, according to a new repor t from research consultancy CGA by NielsenIQ and live music booking platform GigRealm

Brady, CEO and co-founder of GigRealm, said: “As we enter 2023, many customers will be laser focused on wanting to experience the best hospitality has to offer, especially as we continue to navigate the cost-of-living crisis Venues have an oppor tunity to use live music as a way to enhance customer experience , diversify their offering and providing customers with the one thing that cannot be replicated at home ”

value of live music is also recognised by the leaders of industr y associations Emma McClarkin OBE, CEO of the British Beer and Pub Association and non-executive director at GigRealm, said: “With the market challenges and changes to consumer habits, it’s vital that hospitality venues do all they can to increase their footfall and enhance their customer experience Diversifying your offer to cater for different consumers and occasions is key GigRealm makes it easy for venues to book their own live music with zero hassle , helping the sector to flourish ”

Considerations When Making Hospitality Innovations Fit For Purpose

By Sarah Brewster, Director at Stonehouse Cour t, a hotel nestled in the hear t of Gloucester shire

In today s financial climate , opportunities for innovation can feel few and far between As a result, the hospitality industr y finds itself in the crux of an economic crisis and the need to offer guests truly incredible experiences that are suppor ted by ever-evolving best practices has never been more essential

Indeed, the future of the hospitality sector is constantly changing and there is currently a lot of uncertainty for hoteliers given the current cost-of-living crisis and exorbitant energ y costs It’s an incredibly testing time and one where managing consumers ’ expectations are vital It’s our mission, as hoteliers, to absorb as much of the extra costs as we can while reinventing the sector’s appeal as a dynamic and exciting place to work and preser ving the bottom line

In my 18 years as director of Stonehouse Cour t, innovation has been vast Changing the culture throughout the hotel has been a key priority and we have spent a great deal of time over the years working on the business s values, brand and strateg y; building on our passionate people , excellent ser vice , innovation and sustainability From a business that was seen as a cash cow to one that values its team, the loyalty and dedication showcased in delivering an excellent product for our guests has been incredibly rewarding

Through meticulous innovation, the business has grown from a turnover of £1 1million to £2million and now employs 30-60 members of staff both full-time and casual From a tired mid-market corporate and wedding hotel, we have managed to transform the business to create a leisure retreat for a perfect escape in the Cotswolds whilst still providing a five-star wedding experience In 2016, we made the decision to invest £250k in refurbishing the 1980s conference room into a 5-star wedding venue , which saw tremendous success, having increased and then doubled our average wedding spend

Last year, we opened the Bar and Terrace 2021, capturing a new local market that worked alongside the wedding business This was par ticularly challenging; both markets are unique and equally impor tant In the same year, we successfully acquired a Scale Up 4 Growth grant that enabled us to transform the beautiful terrace space overlooking the Stroud Valley into an outdoor dining space and enhance a separate wedding terrace dedicated to our weddings and events The plan was for the two markets to exist harmoniously together, which proved a great success – with

food

and

beverage spending doubling over the summer period

Reducing our carbon emissions and impact on the environment to promote long-term sustainability has also become a key par t of our strateg y Energ y costs and adopting more sustainable buildings is a huge challenge for the industr y Capital costs for solar panels and heat pumps are cost prohibitive , so we are caught in this limbo of wanting to act on our climate obligations as business owners but not being able to realistically finance it Alongside this high energ y costs are preventing growth and investment in the proper ties, which is why suitable innovation is key

Inevitably we must move towards a greener economy both in terms of steering remaining profit into longer-term sustainability and advising consumers on their credentials wherever possible Government policy and strateg y must change to represent climate change as both a climate and humanitarian crisis, but also as an economic crisis

Fur thermore , businesses must also be able to innovate and adapt at the implementation end, too – not just the back end Currently, there is a huge lack of business grant funding available for front-end implementation of green technolog y Grants are steered towards new technologies, which of course are essential, but if businesses can’t afford to implement them then we can’t move forward towards a sustainable economy

Despite these limitations, at Stonehouse Cour t, we recently gained Silver accreditation from Green Tourism in 2019 and are aiming to achieve Gold in 2023 Back in 2018 we were one of the first hotels to implement refillable toiletr y bottles, reducing our plastic waste from 47,304 individual bottles per year to 200, which has had a major impact on our business’s bottom line We also successfully gained planning per-

Stroud. (www.stonehousecour t.co.uk)

mission for 14 new eco bedrooms, a spa, and a restaurant Amongst many other successes, we have installed light sensors in all corridors and storage areas and are currently implementing an app to control individual room temperatures with the aim of saving, on average , 25% on our energ y consumption Of course , we still have a long way to go to become fully sustainable , but innovating in this area is key to our strateg y

Additionally, gaining planning permission for the 14 new eco bedrooms, restaurant and spa after a 10-year process represents another significant triumph for the hotel Planners were initially against any development on the site , so to win planning for such a fantastic scheme is a real achievement Our next challenge is to persuade Historic England that Grade II listed buildings also need to be permitted to adapt for the future; without some flexibility on implementing energ y-saving technologies, buildings within the top 2% of historic buildings, such as Stonehouse Cour t, could become stranded assets

For the hospitality industr y, staffing has always remained an ongoing challenge – and with the current cost-of-living crisis, having an effective team you can rely on has never been more impor tant During COVID, many people left the sector to guarantee an income and the simple economics of supply and demand has sent wage costs up significantly With other industries being able to offer greater remuneration packages during the cost-of-living crisis, hoteliers have to reinvest their appeal as a dynamic and exciting place to work From an innovation standpoint, it’s impor tant to suppor t one another ; striving to give more purpose to the place of work rather than just being a job

Moreover, one of the most effective examples of innovation any hotelier should look to implement is building a dependable team you can rely on There is nothing more gratifying than when the team comes together to achieve the objectives collectively set When you get into that flow, it feels that the world is your oyster and there are no limits to what can be achieved Celebrating that team success spurs you on to that next project – that next idea

On a wider level, when analysing the future of hospitality, we must continue to adapt and evolve to minimise our impact on the environment; moving towards net zero and striving to suppor t sustainable communities with where lives can flourish and prosper We as hospitality businesses, need to collaborate to suppor t communities through jobs, training, shared knowledge and connectivity whilst at the same time taking care of our environment and protecting our wildlife Of course , I hope we can continue to enjoy the wealth of culture diversity and nature that the world has to offer through sustainable travel so it only makes sense that, as hoteliers, we strive towards a similar goal

Taking Steps Towards A Sustainable Future For Hospitality Businesses

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

, close

2023 Trends in 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 customers 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

Greene King Brewery Launches Cask Pins with Seven-Figure Investment

Greene King the UK’s leading pub company and brewer will be the first major cask brewer to launch cask pins a 4 5-gallon unit container to market this summer following a seven-figure investment

With the effects of the pandemic still echoing and the cost-of-living crisis leading consumers to drink out less frequently, Greene King believes that the introduction of pins containing 36 pints per unit (half the size of the industr y standard 9g container) will reinvigorate the sector by helping licensees deliver a range of fantastic cask-fresh beer to customers ever y time , whilst at the same time minimising wastage

The brewer will be rolling out the cask pins to all managed, lease & tenanted and free trade customers this summer with its seasonal cask beers calendar, Fresh Cask Releases, which is a rolling por tfolio of cask styles and flavours tailored to specific points in the year

The new investment will provide customers with the oppor tunity to expand the range of cask ales on their bar, encouraging more people to tr y cask and broaden its appeal The Fresh Cask Releases consists of a combination of returning favourites key calendar creations collaborations and new and exciting ales inspired by legendar y stories of the people and places associated with beer

With the introduction of pins customers will have the ability to manage a lower throughput at quieter times of the week meaning less waste or risk of ser ving beer past its best quality During busier times, cask pins offer the customer the oppor tunity to provide a seasonal cask ale , providing a wider choice on the bar

CGA data repor ts that cask drinkers are happy to pay more for a great quality pint* and Greene King believes pins is another step in positioning cask ale as the premium product, it should be , on the bar

John Malone , Head of Brewer y Engagement at Greene King said: “The launch of pins within our business is one of many ways we are investing in the cask beer sector and in the industr y We have addressed the challenges ser ving this unique product can bring, and we believe the introduction of pins will help our customers ser ve our fabulous beers in perfect condition ever y time whilst minimising wastage and maximising profits

“Introducing pins will also provide our customer with the oppor tunity to expand their range and offer seasonal ales that provide a wider choice of styles and flavours to their guests Cask ale is at the hear t of a great pub, driving footfall and guest loyalty We aim to suppor t our customers in ser ving the best range of perfect quality beers for their bar ”

New Data Reveals Confidence Levels are

Returning for the Inbound Tourism Industry

The latest data from leading travel trade association UKinbound shows that confidence levels for the UK’s inbound tourism industr y have returned to pre-Covid levels but high energ y costs for attractions, supply side capacity issues for tour operators and difficulties with staffing across the industr y are likely to be barriers to strong growth and recover y in 2023

The association, which represents over 300 UK tourism businesses that ser vice international tourists visiting the UK (inbound tourism), under took its latest business barometer member sur vey in December 2022

Conducted by Qa Research, the sur vey shows that:

• Expected or confirmed bookings for Q1 of 2023 are at the same level or higher than they were before the pandemic for over half of businesses

Nearly two thirds of businesses stated they expected revenue for Q1 of 2023 and booking levels for Q2 of 2023 to be the same or higher than before the pandemic

There is strong demand from US visitors to come to the UK with nearly half of businesses (44%) repor ting they are seeing growth from this market

In contrast, businesses were asked what they expect to be their biggest barriers to growth over the next 12 months For 61% of tour operators, it is ongoing issues with supply chain capacity and for 76% of attractions, their biggest concerns are inflation and the cost of energ y Ongoing recruitment and retention of staff remains a concern for nearly half of all respondents to the sur vey

“It is great to see that many businesses are generally feeling optimistic about this year and confidence levels are returning to levels seen before the pandemic It is also ver y positive of course that the UK is experiencing high demand from the US market and the fact that the Chinese market is also now re-opening Unfor tunately however, our members are still experiencing some fairly fundamental problems

Unsurprisingly, inflation and energ y costs remain a big concern –par ticularly for attractions especially with the scaling back of suppor t with energ y bills from April Our tour operator members are also telling us that they are experiencing issues with their supply chains such as not being able to secure enough quality accommodation for clients due to a reduction in bedstock because of Government contracts Fur thermore all par ts of the industr y are experiencing difficulties with accessing the skilled staff that they need

“We have some significant events taking place in 2023 in the UK – most notably His Majesty The King’s Coronation in May swiftly followed by the Eurovision Song Contest and whilst these events will generate a lot of positive attention for the UK, we cannot take this for granted

“International tourism

a competitive business, and if we are to fully realise the economic benefits from

events and help turbo charge the recover y of the UK s inbound industr y – which is still suffering from ‘long covid’ due to being the first industr y to be impacted by the pandemic and the last to recover – the Government needs to increase its effor ts and spend to successfully market the UK to potential visitors around the world ”

Joss Croft OBE, CEO of UKinbound commented “This data currently shows a mixed picture for the UK’s inbound tourism industr y

is

these

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

“Community Ties” Changed Since Lockdown Survey Reveals

Almost half of Brits admit to feeling lonely once a week or more since lockdown ended, according to new national research

The study conducted by pub company and brewer Greene King revealed how community ties have changed since the COVID-19 pandemic resulted in a national lockdown in 2020

For many towns and villages, the hear t of the community is the local pub and encourage people to get together, Greene King offered a free drink including Ice Breaker Pale Ale , to anyone who visited a par ticipating pub with a neighbour on 11th Januar y between 15:00 to 21:00

When it comes to forging connections with neighbours, Clap for carers (27%), sharing food & supplies (26%) and attending community events such as street par ties (24%) were the main drivers of community spirit during lockdown

However, this didn’t last long, with the research revealing that almost a quar ter (22%) are no longer taking par t in these community events, and a fur ther 21% no longer feel the need to suppor t their neighbours

On average , Brits claim to know just four of their neighbours on a first name basis, and what’s more , one in five (19%) young people aged 18–24-year-old have never actually met their neighbours at all – a stark contrast to the older generation of 55-64’s of which only 1% said the same

When it comes to why we don’t know our neighbours over half of respondents (54%) say it’s because they enjoy their privacy, nearly a third (29%) don t want to invade their neighbours privacy and a quarter (25%) feel shy or ner vous about doing so

Overall, this means a fifth of Brits (17%) say that a strong sense of community spirit is lacking where they live

Andrew Gallagher, Marketing Director at Greene King Local Pubs said: “We wanted to star t the new year by helping locals to rekindle the feeling of togetherness which has been lost since the pandemic was at its height

“Local pubs sit at the hear t of the community, and we know many people are having a tough time at the minute , which is why we want to bring people together, to enjoy a drink on us ”

Having only recently star ted to recover from the effects of the pandemic , local communities are now being hit by worries over the cost-of-living crisis

In fact, half of Brits (51%) say the cost-of-living crisis has had a significant effect on their local community, and 38% believe there is now an increased need for food banks in their area

When it comes to financial suppor t, locals are keen for more community focused events, with 44% of people calling for more free events in pubs, and 38% are keen to build a better suppor t network with neighbours

Tamworth Tap is Named the Best Pub in the Country by CAMRA

An impressive brewpub located in a 16th centur y shop front falling within the shadow of Tamwor th’s historic Norman castle has been named the best pub in the countr y in C AMRA’s Pub of the Year competition

The Tamwor th Tap in Tamwor th is housed in an elegant building, with Tudor features in the cosy upstairs room and a historic cour tyard beer terrace that offers striking views of Tamwor th Castle It went from empty premises to an iconic brewpub in less than five years and today boasts eight handpulls including at least one Tamwor th ale brewed on site A ‘C AMRA corner ’ at the bottom of the stairs includes a rare , complete set of Good Beer Guides

Themed events regularly take place in this bustling brewpub, include beer tastings and paint and sip sessions The cour tyard features regular live music with local performers, bat watch evenings, and the occasional screening of cult films on a large screen The inhouse ‘Tap Times’ lists local happenings and for thcoming events

The judges described their visits as “ an absolutely delightful experience” with knowledgeable staff, a friendly atmosphere , attractive decor, and great selection of cask ales and real ciders on offer

George and Louise Greenaway from the Tamwor th Tap said: “We can’t express how much this accolade means to us C AMRA values have been at the core of ever ything we have done since we opened our doors, so we ’ re absolutely thrilled to have won this year ’ s competition! Pubs are its people , and we are surrounded by the best We’d like to give a special mention to our amazing customers, affectionately known as ‘Tappers’, and to the truly terrific ‘Team Tap’ who make it all possible!”

John Rowling, Pubs Officer with Lichfield Sutton & Tamwor th C AMRA Branch said: “I’m absolutely elated at this fantastic news that the Tamwor th Tap has won the coveted top award For real ale drinkers the

Tamwor th Tap is the jewel in Tamwor th s crown Since it opened five years ago, ‘The Tap’ has gone from strength to strength

There’s always new offerings, changes and innovations ever y time you visit It has beer brewed on the premises, fantastic , knowledgeable staff and comfor table old-world décor Add to this an awardwinning rustic outdoor drinking area overlooked by Tamwor th Castle and you have a pub catering to all tastes It’s a friendly, welcoming venue ser ving ever-changing top quality real ales To go from empty premises to this iconic brewpub in such a shor t time is real testament to the hard work put in by owners George , Louise and their staff This top award is fully merited for a pub that espouses all the aims of C AMRA

It is the pinnacle of achievements to be voted C AMRA s National Pub of the Year, so on behalf of the customers and the local branch I congratulate George and Louise on their tremendous

Whitbread Accommodation Sales ‘Significantly ’ Above Last Year and Pre-Pandemic

Whitbread PLC has repor ted strong sales growth in its financial third quar ter, both in its core Premier Inn business in the UK and in its target growth market of Germany, as it changes group chief executive

Total sales rose 23% in the 13 weeks to December 1 compared to the same period in 2021 and were up 29% compared to three years ago, before the Covid-19 pandemic

Accommodation sales were up 28% on a year before and 45% on pre-pandemic , but food and beverage sales were up just 9 7% and remained down 1 3% compared to three years ago

Total sales were up 19% in the UK and 158% in Germany from a year ago On a like-for-like basis, the rise was similar for the UK at 17% For Germany, it was 82% It celebrated a strong performance across both London and in the regions as it said its budget offering at Premier Inn appealed to customers during the cost-of-living crisis

The group has also been boosted after last year ’ s result was held back by the Omicron variant of Covid, with many people putting off travelling over the 2021 festive season due to the pandemic

This performance underpins our enthusiasm about the market oppor tunity and our confidence in being able to achieve a long-term target of 10-14% return on capital Despite a more challenging period for the UK economy, our winning business model continues to deliver outstanding value and quality for our guests The strength of our forward booked position, robust pricing, estate growth and efficiency programme all underpin our confidence in the outlook for FY24 In Germany, our potential remains significant, and we are well on the way to unlocking substantial value in this large and exciting market

Chief executive Alison Brittain said: Premier Inn UK delivered another excellent quar ter with a strong performance , both in absolute terms and also relative to the broader midscale and economy sector The uplift in accommodation sales was driven by a strong performance across London and the regions, with both remaining significantly ahead of last year and pre-pandemic levels and with a well-balanced mix of business and leisure guests These revenue trends have continued into the four th quar ter with good occupancy and high average room rates sustaining strong RevPAR growth and UK food and beverage sales remain well ahead of last year Premier Inn Germany had another robust quar ter, led by our cohor t of more established hotels that are performing par ticularly well and are attracting excellent guest scores

success ”

Pubs in the competition are selected by C AMRA volunteers and judged on their atmosphere , decor, welcome , ser vice , community focus and the quality of the beer Runners-up in the competition are the Station House in Durham, the Horse & Jockey in Stapleford and the King’s Head in Norwich Awards Director Laura Emson said: “The Tamwor th Tap shows what passion and creativity can achieve in a shor t space of time with great beer backing up a wide range of activities in a friendly atmosphere

social calendar for inspiration and C AMRA members – don’t forget to add your beer scores via WhatPub too!”

Festive Gatherings and Holiday Bookings Boost Hospitality and Travel in December

Consumer card spending grew 4 4 per cent year-on-year in December – slightly higher than November (3 9 per cent) but well below the 9 3 per cent rise in consumer price inflation

Hospitality and travel received a boost from Christmas par ties, the FIFA World Cup and 2023 holiday bookings, while the cold snap saw growth in utilities spend climb even higher, and postal strikes hampered online retail meaning shoppers headed to the high street for last-minute gifts

Data from Barclays reveals that spending on essential items increased 5 1 per cent in December 2022, though this was slightly lower than November’s year-on-year growth (7 1 per cent), with spend on fuel seeing its smallest rise (10 6 per cent) since March 2021 as petrol and diesel prices continued to fall

Spending on non-essential items grew 4 1 per cent year-on-year –the largest increase since July 2022 Pubs bars & clubs (up 12 6 per cent) enjoyed their biggest uplift since May 2022, as Christmas par ties and the FIFA World Cup boosted takings despite the impact of December’s rail strikes Restaurants, meanwhile , although still in decline compared to 2021 (-3 9 per cent) saw a noticeable improvement compared to the year-on-year growth seen in November (-10 3 per cent) Similarly, the rush to buy gifts and Christmas par ty outfits benefitted clothing and depar tment stores, which returned to growth in December, rising 1 5 per cent and 2 8 per cent respectively compared to -3 0 per cent and -1 5 per cent in November

Supermarket spend remained in growth (up 5 5 per cent) however this was lower than the 6 5 per cent growth obser ved in November Food and drink specialist stores also fell back into decline (-0 2 per cent) – a possible sign that shoppers had already stocked up on festive food and drink, making the most of discounts and deals offered in the run up to Christmas, while also looking to get ahead of any supply chain issues Meanwhile , the percentage of Brits repor ting concerns about rising food prices remains high at 91 per cent, and almost two thirds (65 per cent) say they have been looking for ways to reduce the cost of their weekly shop – a marginal reduction compared to November (69 per cent) Nearly half of these shoppers (49 per cent) are buying budget or own-brand goods instead of branded goods, and 28 per cent are only buying items that are discounted or on offer

As holidaymakers booked getaways for 2023, the international travel sector saw significant improvement Travel agents and airlines rose 87 3 per cent and 62 4 per cent respectively, compared to 39 7 per cent and 28 8 per cent in November Staycations also boosted the domestic travel sector, with hotels, resor ts and accommodation enjoying a sizeable boost (8 2 per cent) after seeing no growth in November (0 0 per cent)

However year-on-year growth in spending on Insperiences slowed (4 0 per cent in December compared to 6 2 per cent in November)

This includes digital content and subscriptions, which fell back into decline (-1 3 per cent), as Brits say that they have cancelled or are planning to cancel their film/TV streaming ser vices (16 per cent) and paid-for TV channels (10 per cent) to save money

Overall, the uplift in non-essential spending year-on-year in December 2022 is in par t due to the spread of Omicron in the run up to Christmas in 2021, which caused retail, leisure and hospitality to perform poorly at the time , thereby inflating 2022’s growth figures On the other hand one categor y that performed par ticularly well in December 2021 was online retail as consumers opted to avoid the high street This is one of the reasons why online retail fell -5 8 per cent in December 2022, while overall and face-to-face retail spending grew 1 2 per cent and 6 3 per cent respectively The postal strikes in 2022 also hampered online retail spending, as Brits were dissuaded from shopping at retail websites in case delays meant presents didn’t arrive in time for Christmas

After the festivities, Brits are feeling both charitable and frugal, with 36 per cent intending to donate any unwanted Christmas gifts to charity, and 27 per cent planning to save money by keeping unwanted presents so they can re-gift them to others

Despite the ongoing cost-of-living squeeze , confidence in household finances rose slightly to 61 per cent (up from 57 per cent in November), while confidence in the strength of the UK economy remains low but steady at 18 per cent

Esme Harwood, Director at Barclays, said: “The retail, travel and hospitality sectors all saw noticeable growth in December Spor ts and outdoor retailers saw their largest increase since March 2022 as many Brits sought to get a head star t on their Januar y health kick Meanwhile pubs bars & clubs benefited from Christmas parties and football fans watching the World Cup

“However it’s wor th noting that these figures look more positive in comparison to December 2021 as the spread of Omicron kept Brits away from high streets and hospitality venues It seems this year shoppers returned to the high street to make the most of the festive period despite the cost-of-living challenges

“The postal strikes hampered online retail due to fears of missing pre-Christmas deliver y dates, while rising living costs caused more Brits to cancel their subscription ser vices Confidence in household finances saw a small jump, suggesting that consumers are feeling slightly more optimistic about their ability to balance their budgets going into the new year ”

Applications Now Open for the Brewers’ Research and Education Fund

the Trustee of the fund, the Brewers’ Company looks forward to awarding grants to another selection of valuable industr y research projects and the oppor tunity to fur ther education in beer and brewing ” Applications will be judged by an Advisor y Committee made up of leaders and exper ts from across the industr y including Richard Westwood (Chair of the BREF Advisor y Committee) Andrew Runcie (MCUK) Fergus Fitzgerald (Adnams) Georgina Young (St Austell Brewer y), Miles Jenner (Har vey and Sons) Applications can be made via the BBPA s website

how the brewing process, breweries and their supply chains could be suppor ted to make their work even better

Created through funds originally provided by the BBPA, BREF is now administered through the Worshipful Company of Brewers as trustees , with the BBPA promoting the fund and providing the secretariat

Nick Tindal, Clerk to the Worshipful Company of Brewers said: The Brewers Research & Education Fund is a great example of the Brewers’ Company’s focus on investing in the future of the brewing industr y As

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “You only have to look at the diverse selection of beers on offer at the bar to see just how creative brewers are

“As an industr y we strive for brilliance and this fund seeks to suppor t that passion and enthusiasm for innovation in our craft to develop and keep Great British beer thriving ”

For more information or to apply visit the BBPA website at https://beerandpub com

REAL DEAL

Fresh Thinking Required To Weather The Staffing Crisis

By Antony Woodcock - Co-Founder and CEO - GIG (www.gigtogig.co.uk)

ing flexibly about what you can offer them Staff are the beating hear t of the industr y, and offering them employment oppor tunities that value and respect their time can pay dividends

One of the defining features of lockdown working was a greater enthusiasm for flexible working routines The pandemic gave more workers a taste for more adaptable ways of working, and for many, the typical 9-5 moved fur ther into the distance This can mean thinking outside the box - how can we attract the demographics we ’ ve long neglected? Can we make it easier to offer work to busy parents, to offer shor ter shifts for people around retirement age who may want shor ter-term, less frequent shifts?

In par ticular, flexible oppor tunities, not necessarily linked to long-term contracts or experience periods, can be an attractive solution for workers struggling to get “traditional” jobs after long gaps in their CVs, caused by unemployment, health conditions, maternity or other circumstances This helps open up the job pool to fresh talent who may otherwise feel excluded from the market

There s little more that can be said on the topic of staffing beyond the fact that many industries, par ticularly hospitality, are still at crisis point With shor tages leading to around £21bn in lost sales, the problem cuts fur ther than a few busy shifts due to understaffing, and instead has led to businesses limiting their hours or even being forced to close entirely

It was hoped that post-lockdown, the situation would ease But with the combination of rising costs and Brexit complications, the picture continued to worsen There’s no denying that the pandemic saw a haemorrhaging of staff to the sectors which remained open, such as warehousing so our offer has to be enough to tempt them back Attracting the best staff means listening to what they want and think-

There’s also now a greater oppor tunity to embrace technolog y to its full potential - using it to complement staffing, not threaten it The growth of the Gig economy model has proved popular due to its adoption of digital technologies that make finding shifts a simple task with little more than the phone in your pocket

All of this not only attracts staff through the doors but keeps them there too It’s no secret that the more we value staff, the better performance can be

But even if we adopt this greater flexibility, there is also a huge responsibility on our shoulders to promote a more positive picture of our industr y - making sure we show off the ver y best of what hospitality is

about There are plenty of long-term career oppor tunities available and a wide variety of roles to suit a wide variety of people It’s our job to shout about it, and practice what we preach too

Hospitality has long had an image problem: low pay, under valued staff, and a lack of career progression But those of us in the sector know that doesn’t have to be the case , and the sooner we can promote that, the sooner we can attract fresh talent

Just as there has been no single contributor to the current staffing crisis there is equally no single solution Fundamentally it comes down to some fresh thinking, looking beyond the status quo and listening to the things that would allow new recruits to consider hospitality as a viable career, and make our existing workforce feel valued

haysmacintyre Appoints Emma Bernardez as Head of Hospitality

clients and colleagues, and it has been fantastic to see her develop throughout her career to date at the Firm Emma has been instrumental in driving our hospitality sector’s growth and I look forward to seeing her excel in her new role In my new role as Senior Hospitality Par tner I will continue working closely with my clients, attend industr y events and work with Emma on the strategic direction of the hospitality team ”

Emma

Having

Emma is an active contributor to

organisations such as Propel Hospitality and Bread & Jam with an excellent knowledge of the latest developments and needs of the sector

Emma is now ideally placed to drive forward our strateg y for working with the hospitality sector We continue to listen to the needs of our clients and ensure that our people develop the skills to match those needs Emma will work with our Hospitality team to shape and implement our strateg y over both the shor t and medium term

Commenting on Emma s promotion, Andrew Ball, said: Emma s appointment to Head of Hospitality is a testament to her excellent work in the team She has provided high quality suppor t and advice to both her

Bernardez added: “As the hospitality industr y moves from challenge to challenge , it has been a pleasure to work alongside our clients and dedicated team to seize new oppor tunities and adapt to changing circumstances as they evolve I’d like to thank Andrew for all his suppor t to this point and I’m looking forward to continuing to build on the hospitality team’s fantastic work as we continue working with and adding value to businesses across the sector

Natasha Frangos, Managing Par tner at haysmacintyre , comments: We are excited to appoint Emma at this time and recognise her contribution to the sector to date Emma s appointment demonstrates our commitment to ensuring the next generation of talent are equipped with the right skills to become future leaders of the Firm I have no doubt that Emma’s knowledge , commitment and determination will enable us to build on Andrew’s success in the sector whilst bringing a fresh perspective and approach to the ever-changing business environment ”

haysmacintyre’s hospitality sector acts for over 140 clients in the industr y providing due diligence ser vices, advice on tax structuring and employment shares schemes, cash flow forecasting and compliance and regulator y advice

How Customer Benefits Will Drive the EPoS Evolution

By Maxwell Harding, Founder and CEO of Dynamify (www.dynamify.com)

With the cost of living continuing to skyrocket and food price inflation at a record high, this year consumers will increasingly focus their spending where they are likely to garner some type of benefit As a result, loyalty programmes will play a hugely impor tant role in attracting and retaining customers in 2023

Through the use of EPoS systems or white-labelling apps, operators can leverage these benefits to the fullest extent by providing customers with ‘rewards’ and ‘giveaways’ that feel unique to them This is thanks to the software’s ability to analyse each individual’s purchase histor y and then promote specific meals and drinks to meet the preference of each customer This will enable operators to not only stay competitive , but also improve customer ser vice over time , retain customer data for targeted marketing campaigns, and introduce loyalty and reward programmes on an ad hoc basis

When it comes to the future of EPoS systems, we are already seeing loyalty schemes growing in popularity We can expect to see a rise in subscription-based schemes – like Leon Coffee Club and Deliveroo Plus – and sustainability-focused loyalty programs – such as giving points for eco-friendly purchases and planting trees

At the same time , these capabilities also positively benefit hospitality staff by providing frictionless, convenient, and time-saving transactions for customers This in turn reduces pressure on staffing during labour shor tages that have persisted over the course of 2022 and into 2023, allowing staff to focus on higher value-adding tasks such as interacting with customers and enhancing their experience This personability element is an impor tant factor when a customer is evaluating whether to return to a restaurant

What’s more , businesses might not realise that EPoS offers restaurants the benefit of non-anonymised basket-level data that can help them make better decisions – such as what products to sell, to what clientele , and at what time , to point at just a few As of today, the only challenge that still exists in this area is the immaturity of the digital ordering market which has meant the production of poor solutions giving good ones a bad reputation Therefore fur ther education is needed to combat this

The next few years will be absolutely crucial in the evolution of the EPoS system with any probability of EPoS being solely self-ser vice channels (app and kiosks) along with the concept of cashiers and queueing reduced even fur ther As customers' expectations evolve and demand for quick, convenient, and time-saving transactions grows, we'll likely see more operators go fully digital in 2023

Fur ther, as disruptions to the supply chain continue , inventor y management will remain vital to businesses, but gradually give way to information transparency To comply with Natasha's Law, these transparencies include allergen information, nutrition/calorie content, in the wake of the new calorie labelling legislation, and carbon footprint, as conscious consumerism continues to pave the way

Accor Reveals its Thought-Leading Health to Wealth White Paper

Accor hospitality group, has announced the release of its highly anticipated white paper exploring eight key pathways for navigating business, society and leadership toward a future where human well-being and fulfillment are essential priorities Titled, “The Road Map Towards a Transformational Well-Being Culture”, the research repor t is par t of Accor’s ongoing and insightful Health to Wealth series, designed to explore the world’s state of well-being and the defining issues of our time Health to Wealth has already released an illuminating 12-episode podcast featuring leading thinkers as well as an entrepreneurial wellness star t-up challenge in Paris in collaboration with VivaTech

“Accor is seeking to drive transformational change , suppor ting a shift toward the emergence of a wellbeing economy, with an earnest desire to help people , businesses, and communities achieve their priorities for alignment and prosperity,” said Emlyn Brown, Global Vice President, Well-Being, Accor

Measurement can optimize well-being – Governments , health organizations , and corporations are cal ed upon to collect more comprehensive and meaningful health data – and act on it to improve the number s

Our well-being star ts with our finances – With a longer-term goal to ac hieve a more equal distr ibution of wealth, it is essential to help people manage money and financial stress , wh le offer ing affordable we l-being solutions

Access to well-being needs to be fully democratic – Well-being must be inc lusive , available , accessible , and ac hievable for ever yone , regardless of wealth, gender, race , nat onality, sexuality, or ability

Joined-up thinking is required – As organizations , corporations , and nations connect the r ideas and actions to a w der eco-system the improving health of their populations leads to r ic her more robust economies

Technology must become a positive force – Empower ing individuals to have control over their data pr ivac y and safety, while improving the quality of data that is shared, collected, and used, is a positive force for c hange

Our own well-being is entwined with our planet – How we use the world s precious resources is cr itical to a sense of well-being in the world, ensur ing our air, food and water supplies are safe , nour ishing, and sustainable Well-being transcends cultural differences – The desire to be well is a univer sal aspiration and essent al to being human; if recogn zed as a corner stone of public polic y, t can be the engine that transforms the world

Like the Health to Wealth podcast series, the white paper was curated by Well Intelligence , in par tnership with Accor Well Intelligence is a UK-based international business advisor y group that champions the relevance and cultural lifeblood brought on by investments in well-being, guiding corporations in their quest to establish impactful well-being programs, fitter workforces, and healthier communities

To read and download “The Road Map Towards a Transformational Well-Being Culture” in full, please click Here

Dispelling the Myths About Good Cellar Hygiene

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

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

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

yeast and bacteria free This product revolu-

both manual cleans and automated cleans

ever-increasing workload in these difficult times,

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

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

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

“The Health to Wealth white paper demonstrates that well-being must be recognized as an imperative for all if we are to maintain the equilibrium of our lives, our society, and our planet ”

The white paper highlights eight key pathways for businesses, governments and organizations to consider as they plot their own roadmaps toward a culture of well-being, enabling them to thrive in the future economy These findings draw on the rich body of insights shared by the speakers in the Health to Wealth podcast series Key pathways to progress include:

Well-being is body and mind – The l nk between mental and physical wel -being has been widely documented and these earnings are yielding innovative neuroscientific tec hnology with psyc hological and physiological benef ts

Next Step in Keeping Business Costs Down -

Digitising the Supplier Order Process with Choco

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

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

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

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

THE SUPPLIER PERSPECTIVE

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 ”

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

process efficiency, improving margins and strengthening the digital food chain

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

THE CHEF’S EXPERIENCE

The

The scheme , announced last year, uses Government funding to help bus operators cap single journeys in England at £2

With the cost-of-living crisis causing ever yone to consider the affordability of leisure activities, schemes that help reduce the cost of travel, and provide a way to visit pubs and brewers through more sustainable modes of transpor t should be welcomed

C AMRA Chairman, Nik Antona said:

“The early months of the year are notoriously hard for the licensed trade This year pubs social clubs brewers and cider makers are also having to contend with a cost-of-busi-

ness

“Schemes like this, which help people get to the pub in a more affordable and environmentally friendly way should be applauded, and we encourage ever yone to take advantage to suppor t local pubs, social clubs brewers and cider makers through what will be a tough winter season ”

C AMRA are also asking the Buses Minister Richard Holden MP to make the scheme permanent

In a letter to the Minister the Campaign’s Chairman Nik Antona said: “A thriving public transpor t network goes hand in hand with a thriving hospitality sector It is impor tant that people can get to pubs and social clubs using accessible and sustainable methods of transpor t Therefore , we would like you to introduce a permanent funding for a fare capping scheme in the Spring Budget ”

Smoking Gun Creates International Business Success…

A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles

Flavour

is

Australian-born

”

in world

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technolog y

Other clients include top chains such as The Alchemist, Maybe Sammy in Australia, and it is also currently helping to create the immersive experience at Johnny Walker in Edinburgh

The company also has a strong foothold in the international market, par ticularly in the USA where it can be found in venues in California, Florida and Las Vegas to name a few It’s success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being ar tificially produced

And it’s not stopping there Now with a 15-strong staff plus a R & D team, a number of other products for the Hospitality sector are also in development “The ultimate in theatrical mixolog y ”

Blaster Pro, which creates aroma filled bubbles on the top of drinks,

now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world As well as leading mixologist and Flavour Blaster ambassador Simone Caporale , owner of Sips 3rd best cocktail bar

guru, Rober t Flunder who came up with the initial concept to add some theatricality to the drinks experience And the resulting creation was down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours

Colin, who previously worked in the bar and leisure industr y in the UK, spent four years helping to develop the product which he describes as “ an inner child gadget

The UK food industr

has

real appetite for

adventurous

of

know

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

make the £2 cap permanent

Campaign for Real Ale is encouraging beer and pub lovers to take advantage of capped bus fares to suppor t pubs and social clubs in England through the quieter New Year period

crisis While early indications are that Christmas trade was returning to pre-pandemic levels, our beloved locals are still in a precarious situation, with a significant rollback in energ y suppor t from April ”

New research from Budweiser Brewing Group UK&I reveals that over 1 in 4 UK adults (27%) find pubs, clubs and bar visits tough when not drinking alcohol, with almost 1 in 2 adults (49%) who plan to drink less in Januar y cutting out alcohol for at least par t of the month 1]

The stats present a fresh blow to the hospitality sector as it continues to grapple economic headwinds, coupled with the impacts of Dr y Januar y But, 13% of UK adults say they’re more likely to go to a social event while not drinking alcohol if there are nonalcoholic alternatives available besides soft drinks 21% of UK adults also said that they would drink non-alcoholic beer as an alcohol alternative at a social gathering where other people are drinking alcohol Overall, non-alc beer comes in second behind mocktails (34%) as the top alcohol alternative people would choose at a social gathering

Against this backdrop, Budweiser Brewing Group is excited to see continued volume and market share growth in the no and low alcohol beverage (NABLAB) categor y, as Corona Cero became the 5th biggest NABLAB brand in volume last quar ter[2] The brewer has made significant progress to lead the categor y with its por tfolio of no-andlow alcohol beer including Stella Ar tois Alcohol-Free Budweiser Zero Beck’s Blue Leffe 0 0 and Corona Cero

The group currently operates 18 premium bars across the Nor th of England, under the brands of Banyan Bar & Kitchen, BOX and Manahatta The company has secured planning permission for the new site located in the Yorkshire city of Sheffield and will be transformed into a Manahatta bar launching in Februar y

Manahatta Sheffield will be the eighth site for the brand – current locations include Birmingham Harrogate Leeds Manchester and York Known for being Instagrammable havens the newest addition is set to bring masterfully-crafted cocktails plus the exciting and unmistakable beat of New York to Sheffield Inspired by New York loft bars the venue will comprise two floors and will be located in the hear t of the city With bookable booths, a 12-metre feature bar with a DJ podium, external seating and a first-floor balcony overlooking City Hall, Manahatta will be bringing the best of the Big Apple Arc Inspirations CEO Mar tin Wolstencroft, said:

“We are delighted to continue growing our successful por tfolio of brands and it is always such an exciting adventure introducing what we do to new cities and locations Coming to the new city of Sheffield, we are confident the Manahatta brand will be a popular addition to the already existing nightlife and bar scene

City Pub Group, the owner and operator of 43 premium pubs across Southern England and Wales, has announced the appointment of Richard Myers as Chief Marketing Officer from 1 Februar y 2023 – a key appointment for its next phase of growth

Richard is an exceptionally experienced and proven marketeer with over 18 years of experience within the drinks and hospitality industries He joins most recently from Urban Pubs and Bars where he was responsible for all aspects of marketing, including brand proposition development, branding, digital strateg y, PR and CRM, across the 40 London-based sites Richard helped the business successfully navigate through the pandemic , before doubling in size , launching 22 new sites over the last 18 months

Previously Richard held the role of Marketing Director at Meantime Brewing Company leading all

brand positioning and development work both in the UK and globally, helping to grow the business exponentially prior to its sale in 2015 Richard has also held senior marketing roles at leading drinks companies

SAB Miller, Bacardi Brown Forman and Vita Coco as well for Smar t Group a hospitality and events agency

Clive Watson Executive Chairman of City Pub Group said: “We are delighted to welcome Richard to City Pub Group as our first dedicated Chief Marketing Officer Richard will repor t to me and join the Executive Committee to evolve and strengthen our business He has a wealth of experience in marketing, but especially in digital communication, something which City Pub Group believes is critical to today’s customer and therefore to the future success of the business With Richard’s guidance we are determined to excel in this area to differentiate and augment our business

The brewer continues to look at trends in the market so it can cater to a spectrum of consumer preferences

Premium bar operator Arc Inspirations is set to expand its successful por tfolio of award-winning venues into a new city with the introduction of Manahatta, Sheffield

“Sheffield is a vibrant city, undergoing transformational investment which we want to be a par t of Their large population, with over 17 million visitors annually, makes this the right time to bring the brand to the city as we seek to continue expanding the business over the next three-to-five years ”

Alongside offering a new space for up to 500 guests, the bar will also create 70 jobs in the local area, including managers, bar, floor and kitchen staff

Top Ten Tips on Interviewing and Hiring the Right Candidate

Much is written about what it is like to be inter viewed What is it like , however from the other side of the fence – that is from the inter viewer’s perspective? Emma Alexander a seasoned human resources practitioner who spent eight years with Hilton, and who now heads up Elite Hotels’ Personnel & Development Depar tment at Tylney Hall Hotel, near Hook, in Hampshire , is fully aware of the challenges faced by inter viewers today - that is, she and her peers

The industr y continues to be competitive and, although Elite Hotels offers an excellent overall remuneration and benefits package , the existing external factors – including an acute labour shor tage and competition from other industries able to offer more desirable working hours – are proving to be an additional challenge when tr ying to attract the right calibre of employee

Emma says: “Today it’s ver y much an employee’s market; job vacancies are at record levels, the likes of which haven’t been witnessed for a long time Would-be employees are conscious that the pendulum is swinging in their favour so the inter view experience is of vital impor tance in deciding whether or not the candidate is happy to consider joining your organisation or not ”

Emma is ver y aware that inter viewing skills are now playing a more significant role than ever before when seeking to find that elusive right candidate To help others in similar situations, she has put together a list of handy tips on how best to conduct a successful inter view that will help the inter viewer not only to find, but also to secure , the right person for the job in question

1. SUCCESS IS IN THE ADVERT

Not enough organisations put the required thought into their adver tisements, but the ad itself is the key driver that can either attract - or deter - the right candidate Think of it as your shop window; it really needs to stand out from the crowd Make sure it’s relevant to the job you ’ re adver tising - include not only the hours, the salar y scale and working patterns but also the hugely impor tant element - your organisation’s culture

2 BREAK THE ICE

Many candidates find the inter viewing process daunting A good idea is to call them before meeting them; this allows you to get a feel for their communication style , and is also a good oppor tunity to sell the team in which they will be working - and the wider business, too - before they even come through the door It also helps to put candidates at ease , ready for what may be a daunting experience for them

3. QUESTION TIME

Make sure you are prepared and have a list of relevant questions to ask – not just the run-of-the-mill interview questions You need to come across as both knowledgeable and confident, as well as genuinely interested in your inter viewee

4 BE ANSWER READY

Be ready and eager to answer their questions; you are the hotel’s ambassador so make sure that you know all about both the depar tment in which the inter viewee will be working and also are thoroughly briefed on

the overall business *Some 47% of inter viewers say they wouldn’t choose a candidate who had little knowledge of their company What if YOU couldn’t answer a candidate’s question about your company ?

5 YOUR PERSONAL APPEARANCE/PRESENTATION

Your own appearance sets a standard If you ’ re not presenting a smar t image , you can’t expect the candidate to follow suit This is par ticularly impor tant for junior candidates, who are looking up to senior management for direction and guidance

That said, appearance and dress shouldn t be a barrier to attracting the right candidates – you cer tainly don t want prospective employees to be put off, or to feel intimidated The best strateg y is to be clear up front about the dress code required for the inter view *A massive 71% of inter viewers will not select a candidate who isn’t appropriately dressed

6. READ YOUR AUDIENCE ON ARRIVAL

To help a candidate to get through the inter view as well as they possibly can, make sure that you read their body language Are they ner vous? If so, tr y to put them at ease; some small talk works wonders, and you’ll get much more out of your candidate if they feel comfor table in your company

*Lack of confidence during an inter view is why 40% of inter viewers don’t take a candidate past the first inter view stage By helping the candidate to relax you could well help bring down that percentage – both to your/your company ’ s advantage and to the advantage of the inter viewee

7

INTERVIEW SETTING

Where you inter view the candidate plays an impor tant role in their performance For junior candidates, tr y to create an informal ambience , as this will help them to relax and will get the meeting off to a good star t

8. ENCOURAGE AND ENGAGE

Inter views are not about putting candidates on the spot unnecessarily Aim to encourage and motivate them with positive affirmations A smile goes a ver y long way! *Having a positive inter view experience makes candidates 38% more likely to accept a job offer

9

WHAT’S IN THE JOB DESCRIPTION?

Make sure that the job description is clearly set out, so that the candidate understands exactly what they are potentially signing up to This is a good oppor tunity to let them know that your company can help to develop their skills that you offer training and that career prospects are good

10. WILL VERSUS SKILL

Attitude is an impor tant factor when it comes to a candidate s work ethic; although they may possess the right skill set, they might not have the right attitude Tr y to ascer tain if they have the will to succeed, and whether they have the right attitude for the hospitality industr y; it could well make the difference between employing the right - or the wrong - candidate Skills can be taught - but having a positive attitude , and also the will to succeed, is the ver y best star ting point

*The average inter view-to-offer rate is 42 1%

*What To Become is a useful website that offers educational information and career advice

Zest

Red Hotel London Heathrow, who have come on board as Gold Sponsors

Jasbeer Dawar, executive chef at the Radisson Red Hotel London Heathrow, said, As an executive chef, I am always passionate about suppor ting the next generation of chefs and hospitality students At Radisson, we are proud to be associated with the esteemed competition, Zest Quest Asia, along with Chef Cyrus We

Emma Alexander, Tylney Hall’s Per sonnel & Development

Manager, offer s her Top Ten Tips on how companies can not only deliver a successful inter view but can also hire the right candidate…

Cost-of-Living Crisis Doesn’t Deter Brits From Future Holiday Hopes

Amidst the cost-of-living crisis, British appetite for travel remains undimmed Whilst just over a quar ter (26%) of Brits don t expect to go on holiday this year, the majority of Brits are still planning to take a trip in 2023

Latest research also reveals the expected continued oppor tunity for domestic travel, as over half (52%) of consumers are likely to avoid overseas due to airpor t disruption, whilst 55% cited the value of the pound as a factor to holiday within the UK The research commissioned by Clermont Hotel Group (formerly glh) dives into the considerations impacting decision-making and planning for holidays and shor t breaks in 2023

As well as revealing insights to help predict consumer travel behaviour for the year ahead, the sur vey of 1,500 British consumers also dives into the expectations and preferences of travellers in the wake of the tremulous climate Whilst technolog y has revolutionised travel: from researching destinations and accommodation, through to booking, checking in, travelling, the holiday experience itself and returning home to leave a review – it is evident that Brits still place the impor tance of the human touch in high regard Holidaymakers admit that they like to take control with tech when it comes to booking and researching their holidays with 52% choosing this method over any other, however only 8% of people would prefer zero human interaction and to interact with a chatbot/AI at the point of check in

Centrally and conveniently located accommodation is also important to most people and influences the decision of 88% of holidaymakers In fact this goes up to 90% for those who prefer hotels Specifically, people are keen on being based near to bars and restaurants and places of cultural interest – this influences more than seven out of 10 guests – and unsurprisingly we see that 42% of potential travellers will opt for a city break

Jon Scott, Chief Executive Officer at Clermont Hotel Group, comments; “We are in a period of uncer tainty for so many, and whilst we all continue to evolve and adapt to challenges that arise , we remain positive to the future of travel and leisure in the UK The industr y is still in recover y following the past few years, and naturally we’ll remain conscious of what is to come “Arguably some positive outcomes of lockdown saw people exploring the best that the UK had to offer in terms of staycations and domestic travel This was eye opening for many in terms of what is available in the UK, and we can see this continuing We also cannot underestimate the impor tance of human touch in hospitality, and this is why we are putting people first more than ever before ”

Last Autumn, glh transformed into ‘Clermont Hotel Group’, revealing a brand-new identity in line with fresh business vision and strateg y The

which marks the culmination of £90 million investment in the past five years, will see the company

the

with its anchor brand, The Clermont The move aims to distinctly reposition the

hospitality and leisure markets by streamlining and repositioning a number of

brands: The Clermont Thistle and Hard Rock Hotel London

ty

Search is On for the BII Licensee of the Year 2023

Speaking about winning in 2022, Amanda & Nick commented:

Returning this month, the competition is open to members and non-members of the BII alike , whether they are managers, lessees, tenants or free traders, with entrants from all areas of the industr y

LOYA is renowned in the industr y as the toughest competition of its kind, with a rigorous four month judging process, culminating in the crowning of the winner at the prestigious BII Summer Event on Tuesday 20th June 2023 Ever y stage of the competition gives entrants an oppor tunity to evaluate their business, using the free myster y customer visits and feedback from the exper t judging team of industr y professionals

Licensees can either nominate themselves or be nominated by colleagues, customers or suppliers on the BII website here Entrants must have been operating their business for a minimum of 2 years, hold a Personal Licence and have a food hygiene rating of 4 or 5 at their venue

The 2022 winners, Amanda & Nick Hemming from The Heron Inn, are fantastic operators, demonstrating excellence and innovation across all areas of their business

“Winning LOYA 2022 has been a huge morale boost for the whole team The competition was an eye-opener for us, it makes you really assess your business It was good fun to feel par t of something bigger and the Summer Event itself was great ”

Steven Alton, CEO of the BII: “LOYA recognises the best of the best from our sector, with key industr y exper ts and operators leading the judging to ensure the standard of finalists goes from strength to strength This year the competition will look at how licensees have diversified their businesses as they faced the challenges for our industr y in recent times, as well as the positive impact they have on their teams and communities

“The whole team are looking forward to once again meeting the ver y best licensees, discovering how they continue to grow and adapt their businesses as they look to the future ”

the BII

SLTA Voices ‘Very Serious Concerns’ for Hospitality Sector Despite Energy Support Scheme

The SLTA (Scottish Licensed Trade Association) has expressed “ ver y serious concerns ” over the introduction of a new £5 5 billion scheme to suppor t businesses with their energ y, announced in the House of Commons

With the current cap on the wholesale unit cost of electricity and gas for firms set to expire at the end of March, it will be replaced with a new scheme that offers a discount on wholesale prices rather than a fixed price

Colin Wilkinson, SLTA managing director, said that struggling hospitality businesses were desperate for financial suppor t and queried how effective this new scheme will be , given the vastly reduced reduction in the level of suppor t at a time when businesses are recovering from the pandemic and still paying off debts incurred during Covid

He said: “Many businesses in the hospitality sector in Scotland have had a bitterly disappointing December –normally one of the year ’ s key trading periods for the sector – as a direct result of the economic crisis train strikes, poor late-night public transpor t and lack of taxi provision in some towns and cities We’re into the

“So to hear that the current energ y scheme is to be replaced with one that offers a discount on wholesale prices rather than a fixed cap price means that businesses will receive a vastly reduced level of suppor t –understandably, we have ver y serious concerns about the impact this will have on the hospitality sector

“Obviously we are grateful for any government suppor t but this new Energ y Bills Discount Scheme does not in our view offer much hope for vulnerable sectors like hospitality when you consider that energ y costs now account for around 8-10% of turnover for an average pub or bar Energ y is the second-highest cost for hospitality venues

“The cost of this scheme at £5 5bn is not insignificant but when you drill down into the detail small businesses in par ticular will not be much better off James Car tlidge , the Exchequer Secretar y to the Treasur y, said that discount would be the equivalent to a £2,300 saving for a pub and of course ever y little bit helps But it s not nearly enough

“We said before Christmas that we know of many businesses set to close permanently amid the cost-of-living crisis and other ongoing pressures and there is also that other elephant in the room – the fact that we urgently need meaningful inter vention on business rates

second week of Januar y and these challenges remain

significant rebrand,

align more closely

company within

travel,

proper

assets under three key

Entries are now open for the 2023 BII Licensee of the Year award

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

Hospitality Tech - Trends and Priorities for 2023

Paul Griffiths looks at what trends and priorities will colour industr y technology conver sations in 2023 (www.infor.com/industries/hospitality)

Sometimes, compensating for shifting attitudes and approaches can be just as involved as developing new technolog y in hospitality industries to meet those demands But that’s the road we ’ re all following in pursuit of what the industr y will be this year and beyond

A RENEWED LOOK AT THE GUEST JOURNEY

to all kinds of forces that affect business outcomes Those forces originate from as many different directions In the past year, businesses – ours and those of our customers – have had to be agile , and adaptive which is as it should be

This isn’t just about following new technolog y in hospitality industr y trends, it’s about looking at how perceptions have changed, and how attitudes have had an impact on consumer culture in ever y industr y

What makes for a great guest experience today may be defined quite differently in the next few years Understanding this has meant a deeper dive into streamlining and diversifying the booking and ordering processes and examining the various ways guests access menus to get what they want from restaurant menus in various channels, to more accessible hotel booking processes even before the stay begins

Building on greater precision of how the guest journey is suppor ted is and will continue to be about long-term relationship building and having insights that come out of it inform strateg y Understanding and accessing guest histories and preferences is the vital guiding star to follow here After all, the guest experience characterised by warm welcomes and attention to detail when needs arise is the whole reason the industr y even exists

KEY TECHNOLOGY IN HOSPITALITY PRIORITIES

Within a wide spectrum of contexts, here at Infor, we foresee a few impor tant priorities that we pursued this year that will come to greater fruition in the next Here are some of those

Precise booking platforms for hotels and related suppor t systems to enhance superior guest experiences

Greater intelligence and repor ting functionality to know who guests are what they want out of an experience , and the related revenue oppor tunities that come out of that

Continued emphasis on mobile solutions that empower guests to manage their own journeys according to their own levels of comfor t and preferred contexts

Solutions and systems to empower teams at all levels of the business to do their best work – greater access, convenience , accessibility, and therefore greater attention to detail

Scalability in connecting systems together across proper ties to enhance operational efficiencies in all of them – with the cloud and SaaS

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

By Ged Cairns , Head of Auto ID at Brother UK

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 pre-printed labels can be costly and limit your ability to make any changes to an ingredient list - neither provide the speed, accuracy and flexibility of a digital, compliant food labelling solution

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

Our compact desktop devices make it easy to create long-lasting high-resolution labels for allergen content ingredients, barcodes, branding, pricing and expir y dates quickly and accurately, using thermal print technolog y without the need for inks or toners For those with multiple sites, our solutions also integrate with menu man-

agement systems

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

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

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

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

Infor’s

Commercial Kitchen Fit-Out

Fatstrippa Launches Approved Contractors Network

Fatstrippa has been at the forefront of Fats Oils and Greases (FOG s) Management for the Catering and Food Manufacturing Industries since the 1990’s when it introduced its patented Fatstrippa Range of non-mechanical Grease Recover y Units These units achieved FOG recover y rates of well below 35 ppm eliminating the need for secondar y treatment with costly enzymes or chemicals

Designed by Chief Marine Engineer, Allan Owen, in close cooperation with Water Authorities,

3

an independently assessed competitive performance based tender

Building on this reputation for quality and performance new Managing Director, Dan Owen, this week announced a major new initiative the launch of a Fatstrippa Approved Contractor Network following feedback from end users

All contractors are required to demonstrate;

• Under standing of relevant Leg slation and Guidelines

• Different Methodolog es of Fog Management

• Factor y Tra ned Knowledge of Fatstr ippa Range of Products and Options Fatstrippa under take audits of each contractor performance with Approved Status formally reviewed on an annual basis

For fur ther information contact Dan Owen at info@fatstrippa co uk

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

There are significant advantages that this combi oven drainage pump offers

The pump features a tank with its clear side window was the large triangular low-level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease fat and food par ticles before the reliable star t/stop operation of the pump is affected

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

The build quality of the submersible wastewater pump

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

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

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

Kitchen Extract Hygiene

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork This must be tackled, not only for the sake of hygiene but also for fire prevention and compliance

Airborne fat oil and grease is a natural by-product of even the healthiest diet Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract system to be vented away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel helping to spread the fire The ductwork itself can also help to spread the fire acting as a chimney through which

A Burning Issue

smoke and flames can travel, spreading the danger to the other par ts of the building

To counter this potential fire risk operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease

Compliance is also essential to ensure that you don’t compromise your buildings insurance If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease , many insurers will now refuse to pay out on a claim

Ensuring legal compliance a reduced risk of fire and greater hygiene in your kitchen are items which should always be on ever y maintenance menu www.swiftclean.co.uk

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

By

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

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

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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

The Januar y Furniture Show team have been

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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!

Breathe New Life into Your Hospitality Space for Spring

As the days brighten, any wear and tear in your hospitality furniture will suddenly seem more obvious The good news is Trent Furniture has great solutions for refreshing your furniture while avoiding unnecessar y waste or expenditure

Trent’s exper t team of upholsters who also work on our great range of new chairs, can have your chairs looking as good as new, in a wide variety of fabrics and at highly competitive prices And if your otherwise robust wooden chair frames are also in need of some TLC we can respray and finish them for a brand new lease of life too

Table tops usually show signs of wear and tear long before their bases do That’s why at Trent we offer a wide range of solid and veneer table tops to keep your dining space looking fresh and polished Our veneer range can be cut and sprayed to your exact requirements making it both a versatile and costeffective option whether you want to refresh your existing décor or create a whole new look

To find out more about reupholster y, replacement tabletops and other ways to update your pub, café or restaurant for spring please call us on 0116 2864 911 or fill in our contact form

Visitors will be able to enjoy the show’s distinctive international flare , with brands coming to exhibit from around the globe so they can connect with buyers from across the pond all under one roof Discover new pieces from international brands like Amarotto, Atlas Furniture , A L F UNO S P A , Aquinos Sofas, Bontempi, ET Elimex-Ivan Radevski, FIM Jiangsu Co Ltd Furninova AB Gwinner Wohndesign GmbH Merlino

International, Pathfinder Cutting Technolog y, UAB Lyra Group

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...