CLH Digital - Issue #145

Welcome to the latest issue of CLH Digital

We are delighted once again to lead with a

y that sales for the festive period were the best in 3 years They do of course have to be tempered by the fact that two of those three years we were in lockdown!

Sales are 2% ahead of sales in 2019 However as you will see in the stor y, when adjusted for double-digit inflation, they are considerably behind

Never theless, given all that has happened these past couple of years, given the lockdowns and tiered lockdowns, rail strikes, the state of the economy, inflation, energ y costs etc then any increase is to be warmly welcomed

This is a testament to how resilient the sector is in the face of such adversity However, like anything in life there are limits

Another stor y see page 11 reveals that a staggering closure of of 1,611 licensed premises in the four th quar ter of 2022, representing a 1 6% contraction of the market in just three months, the equivalent the repor t says to almost 80 enclosures ever y day

Throughout 2022, the hospitality sector saw a fall of 4,809 premises, or 4 5% of the total at the end of 2021, with more than three quar ters of the closures occurring in the second half of the year

Devastating statistics, but as an ex-proprietor/operator myself I always look deeper than the statistics

I often refer to my time in the late 80s to mid 90s when I ran a wine bar restaurant in Bournemouth They were tough trading conditions then and I had some ver y and worr ying times

Had I lost my business during that period I would also have lost my home and probably become bankrupt - a ver y heavy price to pay indeed

So I can empathise only too well how many of these operators who have lost their business feel

Have we reached a levelling out point? I would ver y much hope so However I attended as stated previously, a demonstration in London in November, where high-profile figures predicted a bonfire of hospitality businesses between Januar y and March this year

I listened independent operators, with one London restaurateur in tears as she rounded

on the government full of emotion and full of anger at how the government treats the sector

For those of you who missed it here is a link to the stor y we ran https://issuu com/clhnews/docs/clh digital issue 136/4

I said at the time ever y government, not just this one , treats the sector as a cash cow, and the current crisis is in my humble opinion one that has been years in the making Over taxed, overregulated, taken for granted and the economy is now reaping what has been sown over the years

Again on page 7 we reproduce an appeal by the Society of Independent Brewers, who have called on the Chancellor to expand the draught duty relief to 20%, in the hope of throwing a lifeline to the struggling pubs and hospitality sector

I don t want to rain on the parade , but they might as well bark at the moon! One of the problems I have with democracy is we put too much power in the hands of too few people , who cause too much damage

On that note I have to “temper my anger ” I have been hauled over the coals one or two times when I have gone on one of my infamous rants But on some occasions I do think I am justified As stated above I spent many years in hospitality and many years as a self-employed hospitality operator, I know the price paid by hard-working, talented and dedicated operators pay for the decisions made by other people

I see our old friend Staycation is on the agenda again! A sur vey reveals that UK consumers are continuing to book Staycations in 2023 despite the cost-of-living squeeze on household incomes (See page 9 )

I remember commenting on a stor y we ran in October last year which stated that the Staycation boom was over I think my words were “not a chance”!

So it is refreshing to see that Staycations will give this year s economy yet another boost I, once again, will be doing my bit Ihaven’t been abroad since 2019, and that’s not looking likely this year ,but have taken of mini breaks in the UK If you have any ideas please share them with me it is about time that I broadened my Staycation horizons!

One more thing! once again I would ask the favour - we want more Twitter followers !!!

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

EDITOR

Peter Adams

Hospitality Toasts Best December in Three Years…

...but real term sales lag pre-COVID

(CONTINUED FROM FRONT COVER )

It was a par ticularly strong Christmas for pubs, where like-for-like sales finished 19 0% ahead of December 2021 as consumers ’ concerns about COVID eased and the football World Cup drove fans into venues Yearon-year growth was more modest in restaurants at 9 1%, while sales in the bars segment were up 11 9%

Mitchells & Butlers, the owner of All Bar One , O’Neill’s and Har vester, said like-for-like food and beverage sales increased 10 4% over the 15 weeks to 7 Januar y compared with a year earlier

Trading during the festive season gave a 13 3% boost to sales growth at the company which has 1 600 venues in the UK

DESIRE TO “RETURN TO LOCAL”

This sales uplift confirmed customers’ desire to return to their local pub or restaurant after fears of the spread of the Omicron variant stifled festive celebrations in December 2021

Phil Urban Mitchells & Butlers chief executive said the company was “delighted to have been able to welcome our guests back over the festive trading season after three years of disruption due to Covid 19, setting sales records as we did so ”

However, he added that the trading environment for the hospitality sector “remains ver y challenging with inflationar y costs putting sustained pressure both on the industr y ’ s margins and disposable income of our guests”

The Tracker highlights the ongoing recover y of London’s hospitality sector after COVID December sales within the M25 were 22 8% ahead of 2021, when Omicron cur tailed par ties and celebrations in pubs, bars and restaurants This is sharper year-on-year growth than outside the M25, where sales were up 12 9% year-onyear

TARGETED GOVERNMENT SUPPORT NEEDED

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NielsenIQ, said: After two bleak Decembers, solid Christmas trading helped many pub, bar and restaurant groups to end 2022 on a high However, it is clear that sales remain well behind pre-COVID levels in real terms, and fragile consumer confidence and rail strikes made for tough trading conditions With the costs of energ y, food and other key costs continuing to soar operators’ sales and profit margins are under severe pressure as we move into 2023, and with venues weakened by nearly three years of disruption, targeted government suppor t is urgently needed to protect businesses and jobs ”

Mark Sheehan, managing director at Coffer Corporate Leisure , said: “Train strikes affected trade on key trading days in December but despite disruptions trading was solid and many operators especially pubs and bars traded better than expected Cost pressures remains challenging but there is some optimism amongst many operators

Paul Newman, head of leisure and hospitality at RSM UK, said: Whilst pubs enjoyed a welcome boost in sales from the football World Cup, the 9 1 per cent increase in restaurant sales in December were swallowed up by double-digit inflation, making this the 15th consecutive month of falling eating out like-for-likes in real terms In better news top line sales for the sector beat inflation for the first time since October 2021 The headwinds facing the leisure and hospitality sector show little immediate signs of abating as consumer

budgets are tightened fur ther whilst the cost of energ y, borrowing and labour remain elevated The first few weeks of 2023 has already seen some high profile casualties with Crussh and Byron announcing site closures as par t of pre-pack administration deals The first quar ter of the year is always challenging in terms of cash flow, with significant rent and VAT outflows due at the end of March and April seeing the end of energ y suppor t and the star t of COVID loan repayments These factors will undoubtedly lead to more restructurings, providing consolidation oppor tunities for well-funded operators to capture market share from faltering rivals ” FOODSERVICE SECTOR TO GROW IN 2023

The festive sales uplift follows forecasts which reveal that the UK foodser vice industr y is set to grow by 2 3% in 2023

A repor t entitled Changing Landscape of the UK Hospitality/Foodser vice market repor t, produced by sector analyst and FutureFoodser vice founder Simon Stenning, forecasts total market valuation for all hospitality/foodser vice for 2023 to grow to £98 6bn, rising above pre-covid levels for the first time However, as a result of the challenging conditions in the market, the total number of outlets will decrease slightly by 0 3%

The repor t reveals that in 2022, there was a +27 6% increase over 2021 as the market recovered with a full year of comparatively uninterrupted trading, despite considerably increased inflation from Russia’s invasion of Ukraine and the subsequent increased cost of living/squeezed disposable incomes

TOURISM TO DRIVE MARKET GROWTH

However, the £96 4bn of revenues in 2022 were still -1 6% lower than in 2019 The repor t states that due to economic headwinds squeezing consumer spending and business profitability, nearly 1,000 sites will close At the same time , inflationar y increases, inbound tourism and returning city centre usage will all help drive total market growth

The repor t also states that says volume has dropped out of the market, and not just from city centre usage; habits have changed, and consumer behaviour is now forming a new normal It says: “Volumes will remain muted in 2023 predominantly caused by macro-economic factors However there will be some increases in customer volumes returning from global inbound tourism, continuing returns to city centres, and from overall, general population growth ” It also describes growth from emerging segments and concepts, while many independent operations either close or move to a franchised, branded format

Adding: “Net outlet growth will be seen in cer tain sectors, such as retail high street cafés and roadside dining, providing consumers with more options and relevant concepts, and there will be continued polarisation in the market between value-driven social refuelling and experiential, premiumised dining ”

Concerns right now are for the effects the current economic challenges of energ y costs, rising food costs and soon-to-be increased minimum wage will have on foodser vice trading, let alone profitable trading And yet, the repor t forecasts the market to grow in 2023 and onwards to 2026 Simon Stenning said: “The hospitality and foodser vice industr y continues to face enormous challenges, with high energ y costs, rising food and drink costs and shor tages of labour, but also with customers being squeezed with their disposable incomes The industr y is not helped by reducing levels of government suppor t, despite it being an impor tant employer and tax generator This is a cautious forecast, war y of how consumers are being affected and recognising that not all businesses will sur vive the challenging conditions ”

Community Hot Spots -

Publicans Offer Warm Spaces to Support Local Communities

Insights from publicans who are offering warm spaces to help suppor t people in their local areas this winter

The number of publicans offering their pubs as warm spaces and warm rooms, to help suppor t people in their local areas in these challenging economic times, continues to grow

Pubs are among a range of public spaces, which also include libraries, village halls and community centres, that have signed up to schemes that encourage local people to use these venues as warm spaces throughout this hard winter

The Locks Inn at Geldeston, Norfolk, www thelocksinn com, a community-owned pub that Pub is The Hub helped suppor t to open a community café launched itself as a warm rooms venue in November The pub is among venues being highlighted as offering a warm room by South Norfolk Council

Jodie Barrett the pub’s manager says: “We are proud to be able to offer a warm space for the community –a warm space for ever yone to come together, to meet up with old friends and make new ones ” The pub’s warm spaces offer runs from Wednesday to Friday from 11am to 4pm with a food deal of soup and a roll or a jacket potato for £3 available , as well as hot drinks But people are welcome whenever the pub is open too

Jodie adds: “We are encouraging people to be here rather than worr ying about turning the power on at home We decided to do this as the cost-of-living crisis is on ever yone s lips and our customers are ver y concerned about rising costs You hear lots of concerns across the bar, so it is nice to be able to offer a warm space here to tr y and help take the stress off people ”

COMMUNITY SPIRIT BURNS BRIGHT

She adds: “I think pubs are the hear t of the community aren’t they If we are all feeling it at the moment, we might as well all feel it together and have that sense of community whilst we are getting through this cold hard winter ”

At community-owned pub The Blue Bell at Stoke Ferr y in Norfolk, www bluebellstokeferr y org (another pub with a community café created with the suppor t of Pub is The Hub), local people are being encouraged to come along to daytime events and groups at the café to keep warm and connect with others The warm spaces initiative is being suppor ted by Norfolk Community Foundation’s ‘Sur viving Winter Fund’

The Blue Bell’s community café is open Monday to Friday from 10am to 3pm and Saturday from 10am to 2pm with a wood burning stove , homemade soup and roll for just £3 and bottomless pots of tea and coffee for only £1 On Thursdays a weekly over 60s lunch is also hosted with a two-course meal and tea or coffee for £9 50

topics such as ornitholog y and histor y WARMING

HEARTS AT THE GEORGE

At private leasehold The George at Birkenshaw, near Bradford, publicans Eileen and Jock Geater and daughter Jess Har vey, were inspired to offer a warm space and put on daytime activities to help enter tain and bring locals together through Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative Join Inn – Last Orders for Loneliness – Pub is The Hub

Eileen says: ‘I read about Pub is The Hub’s ‘Join Inn –Last Orders for Loneliness’ initiative in a pub industr y magazine and found out more on the PiTH website We cried when we read David Attree’s poem ‘Calling Last Orders for Loneliness’ We thought this is us and feel our pub is the community hub and we are more than just a pub We want to help tackle loneliness in our local area ”

In October 2022 the pub star ted offering a range of new daytime activities to encourage people to come to The George to keep safe , keep warm and keep in touch with others, as well as offering the oppor tunity to meet new people

Eileen adds: “The pub is here , we are open, so why not use the space we have got to help others ”

DAYTIME ACTIVITIES TO HELP DRAW LOCALS IN

Free toast and tea and coffee are on offer, which is set up in a corner of The George for people to help themselves to, as well as activities inspired by David’s poem Last Orders for Loneliness – YouTube including ‘Meet Up Mondays’ with a quiz and a ‘Tuesday Brew Day’ which includes a weekly ‘Crafternoon’ from 12 to 2pm, where attendees enjoy coffee and cake and learn new skills

The pub’s ‘Join Inn’ activities also include a ‘New Friends Day Wednesday , where people are invited to come along and share a chat over a free can of drink or a cuppa and there is also a Thursday Board Games Day, including word puzzles, card games and classic board games

Eileen says: “When you have an activity on it helps remove the fear factor for people in coming in as they know there is something going on they can join in ”

She adds: “People might meet up with friends or come on their own We have lots of people who come in on their own and it is working well People don’t need to feel like it’s a pub A pub is not just about selling drinks It is so much more than that It is like having a community hall

“The pub feels warm and inviting and we make people feel welcome and pride ourselves on getting to know people This is their front room ”

Jim McNeill, an original

of Stoke Ferr y Community Enterprise Limited, the Community Benefit Society that owns and runs the pub-cafe says: “The warm space initiative is going really well Especially at the moment when lots of peoples’ boilers seem to have given up the ghost We are saying turn off your heating at home and stay with us as long as you wish

He adds: “We probably have around 16 users per week at the moment which we imagine will continue to increase over the next month or so

REASONS TO JOIN IN

As well as its food and drink offer, the pub is promoting a range of daytime groups to help keep people enter tained and connected and to encourage them to come out Groups on offer at The Blue Bell include a Monday local walkers’ group that meets at the pub for walks that end at the pub with a chat over coffee and cake; a Tuesday lunchtime local histor y group, and a Wednesday Craft Club where people bring their own craft work along as well as receiving direct free training once a month from professional ar tists/craftspeople Find out more about the pub’s successful craft group here: Crafty idea at pub’s community café benefiting both locals and pub (pubisthehub org uk)

The Blue Bell’s Jim McNeill is also organising speakers to come along to the pub during the warm spaces times to give talks on useful areas such as visual impairment, hearing impairment, internet scams and fire safety as well as other

The George team have also recently star ted working with Kirkless Council who are recommending people to come to the pub to keep warm and for company too

Eileen says: “We are looking to apply for funding with them going forward which will help with fur ther outreach oppor tunities ”

LOCALS BENEFITING FROM WARM WELCOME

Sarah Wilson, community lead at The City Wall bar in Rochester, Kent, which has been promoting itself as a warm space , www warmspaces org, since November, says the bar is seeing a growing number of people coming in to use the venue as a warm space and to connect with others

She says: “Across our Chatty Café, Chatty Cafe Scheme UK – Chatty Cafe Scheme UK (thechattycafescheme co uk) and ‘Warm Space’ initiatives we are welcoming around five people ever y couple of hours It is great to offer a warm space to help suppor t local people and those coming in are benefiting not only from the warmth of the venue but also from the warmth of welcome from our team and from meeting and chatting with others ”

founder member

Pub Companies Get Another Thumbs Up from Licensees

Licensees across 17 leading pub companies and family brewers have given a thumbs up to the suppor t they have received from their pub companies as they begin to move forward post-pandemic Research consultancy KAM spoke to 1 600 licensees as par t of ‘The Licensee Index’, the annual operator sentiment tracker for the UK leased and tenanted pub sector

As par t of the sur vey, KAM captures licensee satisfaction with their pub company across more than 52 different measures, including recruitment, training and information, ordering and deliver y, product suppor t, promotional suppor t, landlord ser vices, communication and the role of the BDM Despite the incredibly challenging few years, the average satisfaction ratings have increased across 49 out of 52 criteria measured compared with pre-pandemic (Oct 2019 )

Katy Moses, founder & MD at KAM commented, “Given the last few years we have all had, it is even more critical than ever that pub companies stay close to their licensees to ensure their offer remains competitive It is testament to the British pub industr y as a whole that the vast majority of licensees are more than satisfied with the suppor t they have received This research gives pub companies the information they need to evaluate their performance in the eyes of their licensees and continue to strengthen their offer and suppor t

The programme also captures net promoter scores (NPS) across each of the 19 pub companies, asking whether the licensee would recommend their pub company to other potential publicans These scores have also significantly increased since 2021 from an average of +2 to +16 NPS is par ticularly strong among the Family Brewers

Despite this overall satisfaction with suppor t from their pub companies KAM’s research confirms that the UK leased and tenanted pub sector is currently feeling optimistic but vulnerable In 2020 the levels of optimism for the 12 months ahead hit its lowest among licensees since the programme began (5 6 out of 10) but optimism levels are now higher than 2019 levels (7 4 out of 10 )

But licensees still obviously have a number of clear concerns with two of the biggest issues facing these businesses being cost inflation and the tax burden, according to the research Employment costs and access to finance is also rising fast on their list of concerns

Moses was positively surprised by the overall level of optimism and put this down to the strength and tenacity of our publicans to sur vive and thrive But she stresses the clear need for continued government suppor t: “Despite much optimism it’s clear from this research that pubs are still ver y much in the eye of the storm Following nearly two years of limited trade they’re now hit with rising utility costs, inflation and extreme employment issues As licensees re-build and develop their businesses over the next 12 months plus they will increasingly lean on their pub companies Listening closely to those licensees will be a critical par t of continuing a successful relationship and returning to a buoyant industr y Next month over 100 industr y execs, with representatives from 25+ pub companies, will gather to discuss the results and agree what the industr y can be doing to better suppor t the leased and tenanted sector Find out more at https://www skiddle com/whats-on-beta/London/St-Mar y%27s-London/KAM-Leased-Tenanted-SPOTLIGHT/36233808/

Lack of Business Support Unfairly Hindering Scottish Hospitality

In a letter to the Scottish Government’s Finance and Public Administration Committee , UKHospitality Scotland highlighted the urgent need for shor t-term business rates relief, in order to diminish the jeopardy many businesses face Scottish businesses have not benefitted from any business rates relief since June last year In comparison, English businesses have been suppor ted by relief since the pandemic and will continue to be suppor ted by up to 75% relief on business rates in the coming financial year This suppor t in England resulted in Barnett consequentials of £1 5 billion, yet none of that money has been allocated to suppor t hospitality In addition the UK Government’s announcement to significantly reduce the energ y suppor t available to businesses from 1 April will deliver a major financial blow to Scottish hospitality On top of rateable values increasing for many and a lack of relief, hospitality venues are finding themselves with hard financial decisions to make UKHospitality Scotland Executive Director Leon Thompson said: The decisions facing Scottish hospitality businesses early this year are stark, and will prove fatal for many Cost increases are seemingly endless for venues, whether that’s losing current levels of energ y suppor t in April, business rates continuing to increase , or food and drink supplies costing record amounts

“While

“For example , rateable values in Scotland appear to have risen almost across the board in Scotland, while the opposite seems to be true in England We’ve heard from members that many are set to pay tens of thousands more in business rates here compared to similar businesses in England

“This is not sustainable and will have long-term ramifications for Scottish hospitality If running a business in Scotland permanently becomes more expensive with no relief for businesses, we could see investment suddenly diver ted away from the sector and a loss of skilled workers in Scottish hospitality

“This has to be avoided at all costs We urgently need to see the Scottish government introduce business rates relief at or near the levels in England and Wales, otherwise businesses will fail In the long-term, the lack of parity we see in the business

system between nations underlines its ineffectiveness and the need for complete root and branch reform

no business in the UK is free from the effects in inflation, it’s becoming clear that the inaction and lack of business rates relief from the Scottish Government means we are falling quite sharply behind England and Wales

Energy Predictions for 2023: On-site

Energy Optimisation and a

Commitment to Net-Zero Are Key in 2023

19th Januar y, 2023 - Following the Government announcing the new Energ y Bills Discount Scheme to suppor t businesses post-March, energ y and sustainability consultancy Advantage Utilities have today provided their thoughts on what lies ahead for commercial energ y in 2023

As the past 18 months have demonstrated energ y markets remain extremely volatile in the UK and abroad Though predicting the direction of these markets in 2023 remains difficult, evidence has shown that those businesses who take a risk-managed approach to purchasing energ y combined with auditing products and ser vices are far more likely to see improved consumption and costs in spite of increasing pressures

To help businesses best prepare for a turbulent and uncer tain year ahead, Tim Ross, Commercial Director at Advantage Utilities, has provided his energ y predictions for 2023:

STAYING COMMITTED TO NET-ZERO WILL PROVE CHALLENGING BUT IS CRITICAL

Tim notes that although the Government’s projected budget of £5 5billion, whilst reduced, is by no means insignificant it shows that staying committed to achieving net-zero is likely to prove challenging for business across the board in the months ahead 2023 is likely to see a renewed commitment to staying on track and a more widespread use of tried and tested processes such as energ y audits

“It would have been encouraging to have seen the government channel some additional funding into initiatives designed to drive down national grid reliance This could have included upscaling the initiative of paying organisations to reduce usage during periods of peak demand or low generation, providing discounted energ y audits, which are proving invaluable in the current climate , and providing incentives for an array of tried and tested on-site generation and energ y efficiency technolog y This in turn would help drive down wholesale energ y costs, given the decrease in demand, whilst having the additional benefit of helping towards net zero,

By Tim Ross , Commercial Director at Advantage Utilities (www advantageutilities com)

which it’s impor tant we don’t lose sight of despite the set of challenges we are facing,” he explains

SMARTER STRATEGIES FOR ENERGY OPTIMISATION

As energ y prices continue to impact businesses across all sectors many will be keen to explore ways in which they can optimise their energ y usage without having to invest heavily in new equipment Strategies such as voltage optimisation are set to gain fur ther momentum this year, as by matching supply voltage to a business ’ electricity supply, this approach can significantly reduce a business’ electrical spend, by between six and twelve percent, with no need for operational changes

“This has the added benefit of reducing a business’ carbon footprint by reducing the need for grid-sourced energ y In light of the increasing pressures on businesses this year, voltage optimisation can offer some muchneeded respite this coming year ” advises Tim

A RENEWED INTEREST IN ONSITE GENERATION

The commercial sector will increase its focus towards efficiency this year via more audits, a greater focus on staff behaviour around energ y use and by employing energ y reduction technolog y, suggests Tim

Onsite generation will be key to reducing costs as energ y from the grid remains volatile and expensive Renewable technologies, especially solar, offer businesses a return on investment often in just one to five years, meaning they are a largely low-cost and effective way to significantly reduce carbon dioxide produced,” he adds

CAUTIOUS TRADING THROUGHOUT THE YEAR

Whilst wholesale markets remain well above previously accepted ‘ norms ’ , Tim acknowledges that there has mercifully been some downward movement in recent times However, he predicts that businesses will remain sceptical as to whether any fur ther energ y suppor t will be offered in Winter 2023 and so will continue to trade cautiously in order to keep their business operations stable

“There is no denying that the government is in something of a quandar y, given the unprecedented need to provide financial assistance to businesses during a perfect trading storm and to help an ailing economy, whilst not overburdening the taxpayer with costs relating to private enterprises during a cost-of-living crisis That’s why in the face of continued uncer tainty, we remain committed to helping our customers to better understand the commercial energ y market We will be releasing fur ther information on how high energ y costs may be mitigated as the year progresses to help them stay ahead of the game , ” adds Tim

The Crest Hotels Group is celebrating the completion of a £250,000 refurbishment programme at its Merseyside hotel which they are also re-launching with a new name

The former Holiday Inn Express Liverpool Knowsley is now operating independently as the Knowsley Inn & Lounge

To mark the completion of the refurbishment and the unveiling of the new Knowsley Inn & Lounge brand, key VIP’s including the High Sherriff of Merseyside were invited to an exclusive event and official ribbon cutting

Lindsay Jones General Manager at the Knowsley Inn & Lounge said: “The hotel has been par t of the Crest Hotels por tfolio for 20 years and this move away from being a badged proper ty has really allowed us to put our own stamp on the proper ty which we are

extremely proud of ”

Cutting the ribbon to mark the re-opening, Ms Lesley Mar tinWright JP DL, High Sheriff of Merseyside and Chief Executive of Knowsley Chamber of Commerce added: “This hotel has played a pivotal role in boosting visitor number to Knowsley and the surrounding areas for nearly two decades under the Crest Hotels Group and we are extremely thankful to them for their continued suppor t

“The refurbishment really enhances the lounge and dining areas and it was my pleasure to officially re-open Knowsley Lounge & Inn The venue is perfectly positioned and perfectly presented to deliver a warm welcome to guests and I for one , cer tainly look forward to holding more meetings at the hotel to showcase the facilities and its food and beverage offering too ”

Independent Brewers Call on Chancellor to ‘Invest in Britain’s

Pubs’ by Increasing New Draught Drinks Duty Discount to 20%

The Society of Independent Brewers (SIB A) has today called on the Chancellor to expand the draught duty relief to 20% throwing a lifeline to the struggling pubs and hospitality sector

Under changes set to come into effect on the 1st of August draught pub products such as beer and cider will receive a 5% duty discount in an effor t to encourage pub-going and suppor t the industr y But SIB A say the new policy doesn’t go far enough, and a more substantial cut of 20% is needed to encourage people to suppor t their local community pub rather than drink at home

“The draught duty discount is a hugely positive move by the Government but in order to act as the lifeline for community pubs and small independent brewers it is intended to be , the Chancellor must go fur ther and invest in this vital industr y with a more generous 20% discount This would represent a real investment by Government in SME businesses in communities all across the UK and provide a shot in the arm for a struggling hospitality sector ” Andy Slee , SIB A Chief Executive

The Chancellor is due to decide on duty rates which apply from the 1st August in his Spring Budget on the 15th March, presenting an oppor tunity for him to expand the new draught duty relief from the £100 million a

year investment currently planned to £400 million a year if the 20% rate was adopted

“Pubs and brewers pay far more than their fair share of tax In fact breweries are the most taxed par t of the UK economy as a share of turnover and the expansion of the draught relief could be a huge help to thousands of small businesses By suppor ting draught beer in pubs the Chancellor is also helping the small independent breweries who supply them, improving sales and encouraging more people to enjoy a draught beer in their local This is par ticularly impor tant for fresh cask beer which can only be purchased in pubs, the majority of which is produced on a small scale and often by local breweries ” Andy Slee , SIB A Chief Executive added

The vast majority (80%) of the beer traditionally produced by small breweries is sold in local pubs within 40 miles of the brewer y

The hospitality sector is under intense pressure from the lingering impacts of the Covid-19 pandemic and the combined energ y and cost of living crisis Nearly 400 pubs closed for good in 2022 in England and Wales and the number of pubs in the UK has fallen 25% since 2000 The UK also lost 160 active breweries during the pandemic and in 2022 80 small independent breweries closed for good

Wetherspoon and Young Lives vs Cancer Celebrate £21 Million Raised

Wetherspoon staff and customers have raised £21 million for the company ’ s chosen charity, Young Lives vs Cancer, the UK’s leading cancer charity for children and young people and their families

Since the par tnership began in 2002, staff and customers have organised and taken par t in fundraising events such as quizzes, bake sales sky-diving and mountain-climbing to raise funds for the charity that provides practical, financial and emotional help to children and young people with cancer and their families

Young Lives vs Cancer’s Director of Income and Engagement, Luke Mallett, said: When our par tnership with Wetherspoon began with a chance meeting in 2002, the initial fundraising had a target of £500,000, yet, 20 years later, that total has reached an incredible £21 million

“Wetherspoon’s staff and pub communities have amazed and inspired us year after year

“From the bottom of our hear t, we wish to thank each and ever y Wetherspoon’s colleague and all of their

customers for their dedication, enthusiasm and suppor t

“Young Lives vs Cancer suppor ts more than 7,000 children and young people with cancer and their families each year, and Wetherspoon’s customers, employees and local communities play a par t in helping us to be there for them ”

Wetherspoon’s people director, Tom Ball, added: “We are extremely proud to have raised so much money for such a wonderful charity ”

Young Lives vs Cancer works with children and young people diagnosed with cancer and their families to help them find the strength to face ever ything that cancer has to throw at them The money raised from this par tnership has helped to fund financial grants to help families with the extra costs that cancer brings, funded families to use facilities in the charity’s Home from Home facilities whilst their child is undergoing treatment in a nearby hospital and introduced suppor t groups for ser vice users and their families

‘Name and Shame’

vene in this way

OFGEM Urged to Call Out Worst Behaving Energy Suppliers

UKHospitality Chief Executive Kate Nicholls said: “The behaviour of energ y suppliers over the past four months has been nothing shor t of disgraceful It’s clear some rogue companies saw the significant inter vention by the Government to suppor t business as nothing more than a cash cow

“Day after day, we get more repor ts from businesses with another example of how an energ y supplier is demanding outrageous sums of money to secure a contract on sky-high terms or, even worse , won’t even engage on a contract simply because a business works in hospitality

“I’m pleased that the Government took our repor ts about this situation seriously and that Ofgem began its inquir y However, we now need to see the conclusion of that investigation and urgent action as soon as possible With suppor t being greatly reduced from April, businesses are heading into the most perilous financial position yet

“The worst culprits should be named and shamed by the regulator and all suppliers that have engaged in this sor t of behaviour should be compelled to go back to their customers to renegotiate their prices

“If businesses don’t have a route to renegotiate , thousands will be stuck on extor tionate fixed tariffs that they were heavily encouraged to agree to

“With a positive resolution, we can see our sector bounce-back quickly and return to the economic growth, job creation and investment it is known for If energ y suppliers are allowed to continue to conduct themselves in such an unfair manner, without fear of reprisal, businesses will fail across the sector and across the countr y as a result ”

Demand for Staycations in 2023 Will Give UK Economy a Welcome Boost

Europe will help to boost inbound visitor numbers in the UK this year Whilst business travel is on the up, it’s unclear whether corporate travel will ever recover to 2019 levels as hybrid working increasingly becomes the new norm

The sur vey, on behalf of audit, tax and consulting firm RSM UK, found over a third (36%) of respondents are planning to take a shor t break of 1-4 days in the UK over the next 12 months (unchanged from 2022), whilst 28% of consumers are planning to take a long stay break of five or more days in the UK (down just 1% from 2022)

Across the generations, staycations proved to be par ticularly popular among the 35-44 age bracket – 47% of whom are planning a shor t break and 38% are planning a longer break in the UK Families were also keen to book in plans for a UK break in 2023

Chris Tate , par tner and head of hotels and accommodation at RSM UK, said: ‘These findings will provide a great sense of optimism for the sector, which was hit hard by the various Covid restrictions, and as a result, experienced a lag in recover y Consumers are making some hard choices when it comes to what they will spend their money on in 2023 But what is obvious is the UK staycation, be it a long weekend or an annual holiday, seems to be holding up when it comes to discretionar y spend ‘The reopening of China, and the attractive exchange rates for the UK pound for travellers from USA and

On the leisure side , big draw events such as His Majesty the King’s coronation in May the hosting of the Eurovision Song Contest in Liverpool and major international spor ting events throughout the year, will provide hotels and accommodation businesses with an oppor tunity to capture a share of spend from overseas travellers

‘Whilst there is plenty for the UK staycation market to look forward to in the coming year, there are underlying challenges the sector will continue to face including staff shor tages and rising costs

It s promising that the travelling intentions are there , but as the cost-of-living crisis carries on, this will continue to chip away at consumer confidence Hotels, holiday parks and other UK accommodation providers will need to go back to basics and make the effor t to understand the customer and what they want at the right price

Maintaining a competitive edge to secure a share of spend will be more crucial than ever in 2023 ’

UK consumers are continuing to book staycations in 2023 despite the cost-of-living squeeze on household incomes and the opening up of international travel, according to a recent sur vey of 1,000 consumers

Fresh Thinking Required To Weather The Staffing Crisis

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

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?

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 thinking flexibly about what you can offer them Staff are the beating hear t of

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 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

Search is On for the BII Licensee of the Year 2023

Speaking about winning in 2022 Amanda & Nick commented:

“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

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

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

Energy Crisis and Cost Spiral Drive Hospitality Closures Above Covid-Hit 2021

Unprecedented inflation in energ y bills and other costs led to a net decline of 1 611 licensed premises in the four th quar ter of 2022 the new Hospitality Market Monitor from AlixPar tners and CGA by Nielsen IQ reveals

It represents a 1 6% contraction of the market in just three months –equivalent to nearly 18 net closures ever y day Across the whole of 2022, hospitality recorded a drop of 4,809 premises, or 4 5% of the total at the end of 2021, with more than three quar ters of the closures occurring in the second half of the year

This means hospitality has suffered a higher tally of closures in 2022 than 2021, when Covid restrictions severely cur tailed trading The sector now has 13,037 fewer sites than at the star t of the pandemic in March 2020 – a contraction of more than 10% in under three years

Many of 2022’s closures were the result of spiralling costs in energ y, food and other key areas, which have hit profit margins and made real-terms growth difficult Fragile consumer confidence , rail strikes and labour shor tages are all adding to the headwinds facing hospitality operators in 2023

The Hospitality Market Monitor highlights the dispropor tionate impact of the inflation crisis on independents in hospitality Nearly nine in 10 four th-quar ter closures occurred in the independent sector, as small businesses that were weakened by Covid were forced to close their doors

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said: “While COVID took a heavy toll on hospitality these figures suggest the energ y crisis is having an even more damaging impact Given all the pressures, a drop of more than 1,600 venues in three months is quite shocking and ever y closure represents a sad loss of jobs and disappointment for communities and operators Although consumers remain eager to visit pubs, bars and restaurants, thousands of vulnerable businesses are at risk after three years of turmoil from Covid and inflation Urgent and targeted government suppor t is needed to sustain them through what promises to be another ver y difficult year ”

Graeme Smith, managing director, AlixPar tners, said: “These latest figures are a stark snapshot of what the sector has faced over the course of the past three years Since March 2020, 13,037 site closures – equivalent to 13 sites lost ever y day

“While some segments have remained resilient, others have endured a more difficult time with the casual dining sector nightclubs and independent businesses suffering the highest closure rates as costs and industrial action took their toll What is clear is that, without fur ther government suppor t, the energ y crisis has the potential to take a bigger toll on hospitality than Covid and if the current rate of closures continued, we would see Britain’s number of licensed premises fall below 100,000 some time this year

“Not ever y business is suffering equally, but even the stronger operators with robust balance sheets are opting to conser ve cash and wait out this storm at the current time ” ENDS

ABOUT CGA BY NIELSENIQ:

CGA is the definitive On Premise measurement, insight and research consultancy that empowers the world’s most successful food and drink brands With more than 30 years ’ experience and best-in-class research data and analytics CGA is uniquely positioned to help On Premise businesses develop winning strategies for growth

CGA works with food and beverage suppliers, consumer brand owners, wholesalers, government entities and pub, bar and restaurant retailers to protect and shape the future of the On Premise experience Its mission is to use phenomenal data and exper t insights to give brands a competitive edge and ensure the market we love is the most vibrant possible

To learn more , visit: www cgastrateg y com

ABOUT ALIXPARTNERS:

In today’s fast paced global market timing is ever ything You want to protect, grow or transform your business To meet these challenges, we offer clients small teams of highly qualified exper ts with profound sector and operational insight Our clients include corporate boards and management, law firms, investment banks, investors and others who appreciate the dedication and transformative exper tise of our teams We will ensure insight drives action at that exact moment that is critical for success When it really matters

To learn more , visit: www alixpar tners com

SquareMeal Announces the Top 100 Restaurants in the UK for 2023

of Content Caroline Hendr y explains: “We’re sending huge congratulations to all 100 restaurants featured in this year ’ s list, with special mention to our winner Grace & Savour who greatly impressed us with their celebration of local produce and resources – even their crocker y is made from local clay While the seasonal menu packed full of local produce really blew us away ”

Live a Plant-Based Life With the Top 10 Instagrammable Restaurants in the UK

Veganuar y encourages people to adopt a plant-based diet for the first month of the year In 2022, more than 620,000 people pledged to tr y a vegan diet, a significant rise from 582,538 in 2021 and 400,000 in 2020

Interestingly, a study found that people aged 55+ are more likely to adopt a vegan diet compared to younger generations What’s more , they tend to do it for health reasons This cer tainly flies in the face of the stereotypical image of vegans as young social activists!

Businesses are also adapting their practices The organisation behind Veganuar y has revealed that over 1,540 new vegan products and menus were launched in its campaign countries, from Chile and India to right here in the UK

As a result, exciting restaurants, cafes and snack bars with a wide variety of plant-based options are opening around the nation These vegan-friendly destinations are pushing the boundaries of eating out, creating inviting spaces for people to experiment with cruelty-free food

Pure Leisure , provider of luxur y holiday parks and homes in Wales and beyond, explores 10 Instagrammable vegan-friendly destinations in the UK star ting with Lancaster

KEY FINDINGS

• Veganism is becoming increasingly popular throughout the UK, with Veganuar y par ticipation r is ng from 400,000 in 2020 to 620,000 in 2022

• Recent researc h reveals that vegan hospitality venues are creating new plant-based dishes to accommodate for this trend with 1 540 new vegan d shes coming to life in Veganuar y ’ s par ticipating countr ies

• Farmac y (79 5K follower s) comes out on top as the most Instagrammable vegan destination in the UK, making London the place to be for vegans

• London and Manc hester appear the most in our ist w th three appearances eac h followed by two restaurants in Belfast

10. Pink Lettuce (@pink lettuce chester – 2.4K followers – Chester)

Pink Lettuce is a hidden gem in Chester! You’ll be wowed from the moment you walk in the door ; the black and white checkered floor, pink hanging cur tains and bright green plants are a refreshing sight The food is perfectly aesthetic , with ever ything from potato pancakes to sweet potato and chickpea boats And the burger buns are pink!

9 The Herbarium (@theherbariumbar – 5 2k followers – Lancaster)

If you ’ re looking for aesthetic food to energise your feed, visit The Herbarium in Lancaster Just a stone’s throw away from the Lake District, this plant-based destination has ever ything from breakfast burritos to Belgium waffles and Tandoori chick’n wraps Once you see the stone floors, natural wood tables and lush hanging plants, you’ll be desperate to visit!

8. Herbivorous (@herbivorousfood – 8.6k followers – Manchester)

Herbivorous is a vegan dream The exterior and interior décor is just as colourful as the mouth-watering food Inspired by their road trip across the United States, the founders have created an exciting plant-based menu brimming with comfor t food From the Philly cheesesteak sandwich to paprika wings and fries each dish is made from scratch and will leave you wanting more

7. Jumon (@jumondreams – 8.6k followers - Belfast)

Next on our list is Jumon, a plant-based destination with patterned plates, gold hanging lamps and eye-catching ar t on the walls The comfor table benches and atmospheric lighting allow customers to sit back and relax Fresh and Asian-inspired, choose from its famous Jumon Ramen, Kundan Kurr y and much more And don’t for-

get the deser ts and cocktails, all of which are crafted with love for ever ything plant-based!

6. Tony and Jen’s (@tonyandjens – 12.5k followers - Belfast)

If you ’ re ever feeling peckish in Belfast, Tony and Jen’s is the perfect place to be Run by two nutritionists, this vegan destination has an assor tment of tasty treats on offer, from peanut butter oats to chocolate popcorn and noodle salads The invigorating orange walls that await you inside are enough to make you stop and look from across the street And if you thought it couldn’t get any better, the snack bar also sells dog biscuits and treats!

5 Doner Summer (@donersummer – 37k followers - Leeds, York, Manchester and Sheffield)

Named after the one and only disco queen, Doner Summer is a Nor thern mainstay in Leeds, York, Manchester and Sheffield The brick walls and hanging plants are the perfect place to enjoy an array of indulgent foods, such as garlic chili chick n kebabs, buffalo ranch burgers and garlic parmesan fries It doesn t get any taster than that!

4 Wholesome Junkies (@wholesomejunkies – 44 9k followers – Manchester)

Wholesome Junkies has a deliciously tempting menu filled with amazing options including vegan teriyaki burgers, roast dinners and corn ribs The restaurant is filled with colourful décor, from purple benches to rainbow tables and blue plates, and you’ll be itching to take a snap within a matter of seconds

3. Bubala (@bubala london – 46.7k followers - London)

London is home to Bubala Decorated with deep green tiles and golden accent walls, this destination is a must tr y for vegans (and vegetarians) You can visit the capital wine and dine on ever ything from charred oyster mushrooms to smashed batara harra and enjoy this Veganuar y in style

2. Mildreds (@mildredsrestaurants – 54.8k followers - London)

London is filled with vegan food destinations, but Mildreds take the cake for being one of the most Instagrammable This restaurant has incredible fast food options, including chipotle cheez nachos, Korean fried chick’n* and ginger sticky toffee pudding Mildreds’ pastel décor is as inviting as it gets, and there are branches in Soho, Camden, King s Cross, Dalton and Covent Garden

1. Farmacy (@farmacyuk – 79.5k followers - London)

Ever yone should treat themselves to a meal at Farmacy The bohemian restaurant is based in London, but the ingredients are grown at the ‘Farm’ Farmacy in Kent on a cer tified biodynamic plot of land In turn each dish is created with your experience and the environment in mind Enjoy jackfruit loaded tacos, falafel waffles, truffle ramen and the UK’s most Instagrammable vegan destination!

Veganuar y is only the star t Once you ’ ve gotten a taste for vegan foods, you can continue to eat plant-based throughout the year This means more gorgeous meals and aesthetic décors What more could you want?

Sources

https://veganuar y com/wp-content/uploads/2021/08/Veganuar y-2021-6-month-sur vey pdf https://www veganfoodandliving com/news/over-400000-people-pledged-to-go-vegan-for-veganaur y-2020-150000-more-than2019/ https://veganuar y com/about/about-us/ https://www womenshealthmag com/uk/food/a41030903/age-group-most-likely-follow-plant-based-diet/

Taking Steps Towards A Sustainable Future For Hospitality Businesses

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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

Nelson Hotels & Inns Change Up Energy Saving Strategies As Bills Continue To Rise

Nelson Hotels & Inns an award-winning collection of family-run hotels, inns, and restaurants across Cheshire , has recently revealed it will potentially see an overall annual increase of 135% in energ y costs The group is behind wellknown venues such as the Grosvenor Pulford Hotel & Spa in-between Chester and Wrexham, The Pheasant Inn at Burwardsley, The Fishpool Inn at Delamere and The Bear's Paw in Warmingham

Managing Director, Andrew Nelson, comments below on the rising trend of switching to flexible contracts as inflation continues to strike the hospitality industr y as well as the decisions they’re having to make as the group sets to launch its fifth addition to the collection, The Manor, at Greasby on the Wirral this winter

WHAT STEPS ARE YOU TAKING TO MANAGE THESE RISING COSTS?

We immediately sought out prices to renew our energ y contracts with suppliers and find a solution that works in our favour Ahead of the announcement of the Energ y Bill Relief Scheme , some companies were refusing to offer an indicative price due to the ongoing situation Even when the governments suppor t package towards utilities was announced, it was unclear how much this would reduce the fixed price contracts, as suppliers were reluctant to advise what propor tion of their pricing consisted of the wholesale cost Fur thermore , there was no guarantee we wouldn’t be hit with the full extor tionate rates if the government aid was not continued after 6 months

However, we ultimately found that by switching strategies, from a fixed price fixed-term contract to one that is flexible , we are currently able to achieve a better rate than we would by relying solely on the governments 6-month aid Rather than having a fixed price our flexible rates are bought the next day ahead of the auction price of electricity On top of this there’s the management fees and non-commodity charges which are passthrough

Our new flexible rate is currently lower than the government’s suppor t bracket of 21p per KWH on the

wholesale price Whilst these types of contracts do not guarantee a fixed annual price should this rise over the current government rate , the national subsidies will then come into play This is a trend we are seeing more throughout the industr y and is working well for us currently, so we hope this will be beneficial for other businesses in the shor t-term

DO YOU HAVE ANY FURTHER CONCERNS SURROUNDING THE RISE IN ENERGY COSTS?

The deepening energ y crisis is already creating troublesome situations for our industr y and the soaring rise in bills will unfor tunately be a hurdle that many businesses will not be able to overcome It s a frustrating time and a shame to see yet another factor following the pandemic that’s causing the hospitality sector to struggle As we prepare to open our fifth venture within the midst of all this, we are cer tainly having to be more mindful about outgoing costs and design plans to factor the increase in bills

The rising cost of living also threatens to effect footfall in the for thcoming months, especially during what is usually a ver y busy Christmas period We’ve seen a really positive response to enquiries around Christmas at our venues so far, but this will most likely have a serious impact on a lot of businesses who rely on continued suppor t from the public

HOW HAS THE WIDER HOSPITALITY INDUSTRY REACTED TO THIS?

Alongside hotel professionals and industr y body leaders throughout Cheshire and the surrounding area, we are now making a conscious effor t to discuss how we can all collectively tr y to help each other in this situation But ultimately, it is long-term government suppor t that will prevent fur ther business closures around the UK The aid that the government put in place throughout the COVID-19 pandemic was a huge help to our industr y, but the recently unveiled plans for a 6-month energ y cap for businesses are only limited and without fur ther long-term suppor t, many operators will simply close permanently as their utility contracts become due for renewal

Recent announcements that business rates will continue to be discounted will help, but what the industr y really needs to sur vive , recoup and flourish is a permanent cut to VAT We are seeing astonishing rates of closures within the industr y now and without a cut to VAT this will only accelerate as the cost of living and recession continues to bite We hope to see fur ther plans revealed sooner rather than later

Deposit Return Scheme for Drinks Containers Moves a Step Closer

A new cash incentive system, placing deposits on drinks bottles and cans, will boost recycling from 2025

Recycling plastic bottles and drink cans is set to be easier for tens of millions of people thanks to a new deposit return scheme , Environment Minister Rebecca Pow announced today

New plans set out in a consultation response detail that, through small cash deposits placed on single-use drinks containers, people will likely be incentivised to recycle their drinks bottles and cans, reducing litter and plastic pollution

The scheme would include special machines, known as reverse vending machines, and designated sites where people can return their bottles and receive their cash back In most cases it would be the retailers who sell drinks covered by the scheme who would host a return point

Ever y year UK consumers go through an estimated around 14 billion plastic drinks bottles and nine billion drinks cans many of which are littered or condemned to landfill

The new scheme , covering England, Wales and Nor thern Ireland, is set to be introduced in 2025, following extensive work with industr y to prepare for the necessar y changes – including setting up infrastructure and amending labelling It aims to ensure 85% fewer drinks containers are discarded as litter after three years of its launch

Environment Minister Rebecca Pow said: We want to suppor t people who want to do the right thing to help stop damaging plastics polluting our green spaces or floating in our oceans and rivers That is why we are moving ahead using our powers from our landmark Environment Act to introduce a Deposit Return Scheme for drinks containers

This will provide a simple and effective system across the countr y that helps people reduce litter and recycle more easily, even when on the move

The UK Government will work with the Devolved Administrations, and industr y to press ahead with deliver y of the scheme The response to the consultation, published today (20 Januar y 2023), showed that 83% of respondents were in favour of the new system

International examples show that a deposit return scheme can become a simple par t of daily life to make recycling easier, with recycling rates above 90% in Germany, Finland and Norway Current recycling rates for drinks containers in the UK sit at around 70% A target is in place to collect over 85% of returnable drinks containers once the scheme is up and running Following today s announcement, focus will now turn to bringing forward legislation and beginning the appointment process of the Deposit Management Organisation – an independent, industr y-led organisation, which will be established to run the scheme The Deposit Management Organisation will set the amount for the refundable deposit

Dusan Stojankic , VP of Operations at Coca-Cola in Great Britain & Ireland, said: We strongly welcome today’s commitment by the Government to introduce Deposit Return Schemes in England, Wales, and Nor thern Ireland Coca-Cola has long called for a well-designed Deposit Return Scheme that works seamlessly across Great Britain to reduce litter, and enable more packaging to be collected and recycled at the highest quality

The plans outlined by DEFRA are a step to achieving just that We’ll continue to work closely with officials, retailers and our peers across the industr y to ensure that the scheme is easy for consumers to use while

delivering the best outcome for the environment

Gavin Par tington, Director General of the British Soft Drinks Association, said: We welcome Defra’s commitment to introducing an all-in can/PET deposit return scheme in England, Wales and Nor thern Ireland By kickstar ting the UK’s circular economy for drinks containers, the Deposit Return Scheme will help consumers play their par t in ensuring the containers they buy are returned for recycling We look forward to working with officials to help guarantee its success

These plans build on effor ts to eliminate avoidable plastic waste Last week the UK government announced that a ban on single-use plastic plates, trays, bowls, cutler y, balloon sticks, expanded and extruded polystyrene food and drinks containers including cups will be introduced in England from October 2023

The UK government has already introduced a ban on microbeads in rinse-off personal care products restrictions on the supply of single-use plastic straws, drink stirrers and cotton buds, and the world-leading Plastic Packaging Tax introduced last year

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Andy Slee , SIB A Chief Executive said We suppor t the intent of this legislation and have worked tirelessly with Government and other trade bodies over recent years to propose an efficient solution across the UK However this solution adds unnecessar y complexity and cost to many small independent brewers as we emerge from the devastation of Covid and its aftermath “

“Small breweries lead the way in sustainability, want to do more to tackle their impact on the environment, and would have suppor ted a Deposit Return Scheme which had the same scope , and was introduced at the same time , across the UK Sadly agreement could not be reached amongst the four nations and now we will have a piecemeal system with different containers and requirements in different par ts of the UK, causing significant barriers to trade The decision to include glass in Wales and not in England and NI will have significant repercussions for small breweries operating across the border

“During the passage of the legislation the Government Minister promised that they wanted to protect the smallest drinks producers from the cost burden associated with the introduction of a deposit return scheme , but small independent breweries now face a significant financial hit which will sadly reduce consumer choice and increase prices The experience in Scotland has shown that small producers need at least 18 to 24 months to prepare for the scheme once all the costs, including the producer fee , are known and systems are in place , which only eight months before it goes live in Scotland are still not known Undoubtedly the Government’s shor t timeframe will create fur ther costs for small producers ”

Levelling Up Fund to Spark

“Transformational Change” Across the UK

Landmark levelling up funding will breathe new life into more than 100 communities, with up to £2 1 billion awarded today to transformational projects across the United Kingdom

Par t of the levelling up funding will be allocated toward tourism and hospitality projects including Eden Project Nor th visitor attraction in Morecambe , Gateshead Quays and the Sage , which will include a new arena, exhibition centre , hotels, and other hospitality The development will attract nearly 800,000 visitors a year and will create more than 1 150 new jobs

A total of 111 areas have been awarded funding from the second of the government’s flagship Levelling Up Fund providing greater investment in communities that will create new jobs drive economic growth, help restore people’s pride in the places where they live , and spread oppor tunity more equally Secretaries of State will be visiting winning projects across the UK to see how local leaders will deliver for local people

This will drive forward the Prime Minister’s priority to grow the economy by levelling up and provide the foundations for building a better future in communities across the UK By working as one United Kingdom, the countr y is better able to collectively tackle the individual challenges faced by ever y region and nation across the countr y

The government has also confirmed there will be a fur ther round of the Levelling Up Fund, providing more oppor tunity to level up places across the UK

Prime Minister Rishi Sunak said: Through greater investment in local areas, we can grow the economy, create good jobs and spread oppor tunity ever ywhere That’s why we are backing more than 100 projects with new transformational funding to level up local communities across the United Kingdom

By reaching even more par ts of the countr y than before , we will build a future of optimism and pride in people’s lives and the places they call home

The UK government will also today launch an interactive map online so people can see which projects in their area are receiving Levelling Up Fund investment This will be available at https://levellingup campaign gov uk/

Levelling Up Secretar y Michael Gove said: We are firing the star ting gun on more than a hundred transformational projects in ever y corner of the UK that will revitalise communities that have historically been overlooked but are bursting with potential

This new funding will create jobs drive economic growth and help to restore local pride We are delivering on the people’s priorities levelling up across the UK to ensure that no matter where you are from you can go as far as your talents will take you

Chancellor of the Exchequer Jeremy Hunt said: This is a major down payment on local jobs, growth and

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To unlock more growth right across the countr y, we are making it easier for locally-elected leaders to make things happen without banging on a Whitehall door by extending devolution deals to all areas of England that want them by 2030

The successful bids announced today follows the allocation of £1 7 billion to 105 projects from Round 1 of the Levelling Up Fund in 2021 The government confirmed last year that Round 2 funding would match Round 1 but increased this by more than £400 million after receiving a high number of transformative bids – taking the total allocated so far from the fund to £3 8 billion

Today’s allocations also come on top of significant action already taken by the government to level up communities across the countr y This includes opening 7 freepor ts, signing 6 devolution deals, connecting 740,000 homes and business with gigabit broadband, and helping 70 community groups take ownership of their cherished pubs, clubs and local landmarks at risk of closure

The Towns Fund has been providing funding of up £25 million, to 101 towns in order to boost local economies outside of big cities and deliver vital infrastructure

REVITALISING TOWNS AND CITIES

Over £760 million is being provided to regenerate towns and cities and unlock thousands of new homes

This includes £20 million to regenerate Accrington town centre , which will see the renovation of the Grade II listed Accrington Market Hall into a bustling food hall and trading space and the refurbish of the vacant and dilapidated Bur tons Chambers and Market Chambers into band-new office spaces

There is £18 million for a transformation of Cleethorpes seafront, including the historic market square and regenerating Pier Gardens

The construction of Willenhall Garden City in Walsall will be accelerated by a £20 million grant, which will unlock a £210 million regeneration plan, enabling the deliver y of new homes, parks, and a railway station

More £17 million will level up Leek Town Centre through a refurbishment plan that will upgrade the old market halls for new business use , upgrade the public librar y and museum, and create a swimming facility as par t of wider town centre regeneration

RESTORING LOCAL HERITAGE

£545 million will restore local landmarks and protect them for generations to come This includes nearly £18 million to transform the Grand Pavilion in Por thcawl one of the most recognisable buildings in South Wales which is currently deteriorating after years of piecemeal refurbishments

There is £20 million to restore the Grade II listed Haigh Hall in Wigan which will rejuvenate the area and make the site a popular destination for culture community events and hospitality

will be played until 3pm, with food and drink available throughout the day, before the winner is crowned by a soon to be announced special guest Hospitality Kicks will conclude with enter tainment and drinks running until 6 30pm

Commenting, Julian Ross, CEO at Wireless Social, said: “I truly believe there is no industr y better than hospitality at coming together to suppor t people and great causes I’m

regeneration, all

mission to level up oppor tunity across the countr y

Hospitality Kicks, the charity football tournament for hospitality brands is heading to Manchester on Tuesday 27th June 2023 with the goal of raising £50,000 for three fantastic industr y charities The final amount raised will be distributed evenly between Only A Pavement Away, The Tim Bacon Foundation and the Licensed Trade Charity

by Wireless Social, the leading connectivity and Wi-Fi provider for hospitality venues, the inaugural Hospitality Kicks will bring together 40 teams from the sector, for a day of free-kicks, fundraising and no doubt, fierce rivalr y Places are open for operators and suppliers eager to form a 7-aside team (£300 for operators, £800 for suppliers) and prove to their peers they have the goals to match their guest experience A breadth of sponsorship oppor tunities are also now available to forward thinking businesses, from branding up footballs and corner flags to operating food and drink stands and the after-par ty enter tainment

Kicking off is at 9am on 27th June 2023 at Wythenshawe Spor ts Ground Manchester Tournament matches

London’s Night Czar Calls for Urgent Night-Time Government Support

London’s Night Czar Amy Lamé has called for urgent suppor t to help the capital’s high streets after 6pm as she brings together leaders and decision makers from across the city to help plan for the future of the capital’s life at night

London’s 6pm – 6am industries suffered greatly from the impact of the pandemic and restrictions, and now the spiralling cost of living and business costs are putting more businesses under threat

Today the Night Czar used a speech at the London At Night Conference to urge Government to suppor t these vital businesses with cuts in VAT for hospitality businesses, extending the 50 per cent business rate relief for retail, culture , leisure , and hospitality sectors for a fur ther year and greater suppor t for SME’s with energ y costs to enable them to help drive London’s economic recover y

It comes following new research published in Januar y 2023 showing that the number of Londoners working evenings and nights had fallen to 1 4m before the cost of living and energ y bills crisis hit The hospitality sector, where more than half of workers typically work evenings and nights, has seen a 27 per cent fall in those working during these hours in the last five years *

The London at Night conference , at Woolwich Works and suppor ted by the Royal Borough of Greenwich, will recognise recent challenges and change plan to harness future oppor tunities and unlock the potential of London’s high streets at night and draw on exper t insights from the all aspects of life at night from transpor t and infrastructure , to culture and communities, and safety and sustainability The conference will see leaders and decision makers from across London look at all aspects of the capital at night and consider what more can be done to suppor t businesses and create a fair, diverse and sustainable 24-hour city There will be keynote speeches from the Night Czar and Cllr Anthony Okereke , Leader of Greenwich Council Panel discussions with feature contributions from Nick Bowes, Centre for London, Ojay McDonald, Association of Town and City Management, Victoria Hills, Royal Town Planning Institute , Charlie Dark, Run

The Mayor remains determined to do all he can to make London a fair inclusive and sustainable 24-hour city This includes creating three Night Time Enterprise Zones, a £500,000 programme helping to boost Bromley, Woolwich and Vauxhall after dark, introducing the first-of-its-kind Women s Night Safety Char ter, which has been signed by more than 1,000 councils, businesses and venues to prioritise women ’ s safety at night, producing world-leading guidance for councils to develop Night Time Strategies and offering evidence and insight through the Night Time Data Obser vator y to help decision making The Culture and Community Spaces at Risk programme is also providing dedicated advice and guidance for the most at risk night time spaces including grassroots live music and LGBTQI+ venues

of London, Sadiq Khan, said: “Our night time businesses are hugely important to London’s economic recover y and have had an incredibly tough couple of years as a direct result of the pandemic and are now struggling with the cost of

Government steps forward and provides the suppor t needed to ensure that our

forward our economic recover y I m proud that London has taken the lead

businesses and high streets to flourish after 6pm with initiatives such as my

am committed to doing all I can to help all aspects of our nightlife flourish

a better and more prosperous London for ever yone London Night Czar, Amy Lamé, said: “The prosperity of London’s night time businesses and industries has never been more crucial than right now Our 6pm to 6am businesses face a monumental challenge and urgent Government suppor t is essential to ensuring that these businesses can play the necessar y key roles in driving forward London’s economic and social recover y I am so proud to host the first London at Night Conference and to bring together leaders from the across the capital as we put life at night is at the hear t of our all plans to build a fair inclusive and sustainable 24-hour city ”

Pubs Code Adjudicator Calls on Publicans to Take Part in Biggest Ever Survey of Tied Pub Tenants

“The

exists to restore balance in the relationship between tied pub tenants and pub-owning companies so that it works better, and so that those tenants’ businesses can thrive , and the Annual Tied Tenants Sur vey is the best way to truly understand how tenants feel about a variety of issues By doubling the number of respondents this year ’ s research will give us statistically relevant data which will allow us to

Last year ’ s findings provided an impor tant benchmark as to how tied tenants view their pub company as well as the PC A Overall, 62% of tenants said they were satisfied with their relationship with their Pub Company and 22% said they were dissatisfied Admiral came out on top of the satisfaction rankings (80%) with Punch Pubs finishing bottom (47% of tenants satisfied, and 29% dissatisfied)

83% of new tenants found the information they received from their Pub Company useful before their tenancy star ted, while the tenant/ BDM relationship was generally positive , with 76% of all tenants saying that their BDM is fair with them in their discussions Repairs and dilapidations remained the biggest pain point, with 39% satisfied and 42% dissatisfied, although this was a slight improvement on 2019 figures (37% satisfied, 44% dissatisfied)

In the 2022 sur vey, overall awareness of the Pubs Code among tenants stood at 79%, its highest ever level, while 84% said they had ever read, seen or heard anything in relation to the Pubs Code However, awareness of their Pub Company’s Code Compliance Officer was low, at only 27%

The PC A will publish the findings from the sur vey, and its response , as soon as possible after the sur vey closes

REAL DEAL

paint the most accurate picture yet of that relationship ” Dickie added: “We understand how busy tenants are , but we would be hugely grateful for their time if they are contacted by Ipsos about completing this impor tant sur vey All results are anonymous and the research is completely independent ”

Tenants will once again have the oppor tunity to feed back on their relationship with their Business Development Manager (BDM), and comment on the suppor t and information received by their pub company They will also be able to say how their pub company has been applying the Pubs Code and what their experience has been, and share their experience of the PC A ser vice and communications

Dem Crew Rosie Ferguson House of St Barnabas and Emily Robinson London Spor t

Mayor

living crisis It is vital that

high streets at night can help drive

in creating oppor tunities for local

Night Time Enterprise Zones and

as we build

Crafty Idea: How a West Yorkshire Pub’s Warm Welcome to Creative Groups is Helping Local Crafters and the Pub

Publicans Eileen and Jock Geater and daughter Jess Har vey have worked hard to establish a pub at the hear t of its local community since taking over The George , at Birkenshaw near Bradford after lockdown in April 2021

Examples of the strong community spirit the trio have fostered at The George include running a lockdown shop selling food essentials and working with food waste schemes to distribute food to people on their own or struggling to afford food

Activities which help bring people at the pub together also include regular trips, such as to breweries or a myster y trip, and 35 people from the pub going on a cruise together this year too

CREATING CONNECTIONS

Since October 2022 the publicans have also been offering the pub as a warm space and have put on more daytime activities, to help enter tain and bring locals together This was inspired by Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative Join Inn – Last Orders for Loneliness – Pub is The Hub

Eileen says: ‘I read about Pub is The Hub’s ‘Join Inn – Last Orders for Loneliness’ initiative in a pub industr y magazine and found out more on the PiTH website We cried when we read David Attree’s poem ‘Calling Last Orders for Loneliness’ https://www youtube com/watch?v=CQlb27qWhx0&embeds euri=https%3A%2F%2Fwww pubisthehub org uk% 2F&feature=emb imp woyt

She adds: “We thought this is us and feel our pub is the community hub and we are more than just a pub We want to help tackle loneliness in our local area The aim of the pub’s daytime activities, such as ‘Meet Up Mondays’ and ‘Thursday Board Games Day’ is to encourage people to come to The George to keep safe , keep warm and keep in touch with others, as well as offering the oppor tunity to meet new people

Eileen adds: The pub is here , we are open, so why not use the space we have got to help others

The publicans’ warm and welcoming approach to customers is also reflected by all of the pub’s team Eileen says: As publicans we are always out and about on the shop floor, so if people come in for the first time we will fill them in on what is on offer at the pub and just get to know them We always make a point of telling people who we are and how long we have been at the pub and that this is a family pub etc ”

CONNECTING THROUGH CRAFTING

A group that has helped locals to create connections with others is the pub’s weekly ‘Crafternoons’ group, which meets on a Tuesday from 12 noon to 2pm, offering weekly changing activities organised and led by a volunteer

Around ten people attend the ‘crafternoons’ group weekly, with people paying £2 a session, towards craft materials The pub s team also collect materials from people giving things away for the group to use

A hot drinks station is set-up for the group, so they can make themselves refreshments during their session

It was during lockdown that the idea of hosting a regular craft group at the pub came about Eileen says: “It was my sister’s idea, who is into crafting, and she was saying that there was nowhere locally for people to go to do this and meet up, so the group star ted as soon as lockdown was over ”

She adds: “The group has bought people together and star ted friendships It gives people a reason to get together and get out of the house The group has a lovely vibe and is really well suppor ted ” Three of the craft group attendees also now come along to the pub’s weekly quiz night together and many bring their families in for Sunday lunch

ATTRACTING ATTENDEES

To help encourage people along to ‘crafternoons’ Eileen features the group on posters in the pub and displayed locally and through table talkers Word of mouth is also an impor tant way of getting people along

Eileen says: “Put something on and people will come Some people have got involved by seeing the group going on in the pub, or when I m out in the village I talk to people and tell them about it I love being a community connector ”

The craft group also has a stall at the pub’s annual Christmas Market, which helps to raise awareness of the group and gives a great focus for their crafting activities

GROUP BLOOMS

A flower arranging group, organised and funded by a local organisation which met at the pub for a few weeks was also really popular with around ten attendees Eileen says: “It was really successful with par ticipants taking par t in different activities, including making planters and arranging vases of flowers The materials were funded by a grant the group got We hope it will restar t this year ”

KNITTING PEOPLE TOGETHER

The George is also the venue for a ‘Wool & Wine’ group, which meets at the pub on Wednesday evenings and has been running for a couple of months, with around seven attendees and growing Eileen says: “We just book a table out for them each week The group star ted meeting at The George following a conversation I had with the organiser who said they were hosting a knitting group at home They are enjoying meeting at the pub, which also gives plenty of space for more people to come along as the group continues to expand ”

EILEEN’S TIPS ON HOSTING CREATIVE GROUP

It is about being flexible and giving groups a warm welcome and the oppor tunity to feel at home , so they don t feel like they can t move tables or make a mess You want to create an environment where they feel they can do their class freely and easily

The crafternoons group meet in our spor ts bar, which has really big tables which are ideal for crafting and can be pushed together to create a really big table for people to sit around We let the group redesign the room how they want for their activities

Ensure your team members are well-briefed on the needs of the group and that it doesn’t matter if they make a mess

‘PUBS WELCOMING CREATIVITY’ INITIATIVE

The George now features a ‘Creativity Welcome

www creative-lives org, in the pub to help encourage more

about hosting their activities there

a

Publicans can find a range of resources from Creative Lives, as par t of its ‘Pubs Welcoming Creativiuty’ campaign to help them to welcome creative groups to their venues, here: Pubs Welcoming Creativity – Toolkit | Creative Lives (creative-lives org)

OiLChef Wins Prestigious Best Kitchen Innovation Award

Here’ window sticker and poster from Creative Lives

creative groups to have

chat with the pub’s team

What Will Drive the Hospitality Industry in 2023?

As we leave 2022 and move more deeply into 2023, there’s no doubt that the hospitality industr y currently faces a challenging period Worldwide macroeconomic inflation is a reality that the restaurant and hospitality sector has no choice but to grapple with In order to effectively combat the rising costs associated with it, businesses will need to lean into incorporating high-quality, value driven solutions that drive a superior customer experience Long gone are the days where restaurants can allow backof-house or front-of-house operations to run inefficiently, risking a bad customer experience and drop off in custom as a result – but technolog y will help the hospitality industr y bridge this gap

COMBATTING THE STAFFING CRISIS WITH TECHNOLOGY

With restaurants struggling to find staff now more than ever before hospitality businesses and restaurants will increasingly look to digital and automation technologies in 2023 to guide operational efficiency, manage reduced headcount and streamline menial tasks – but it s impor tant to do so in a way that does not compromise the customer experience According to recent research from Deliverect, more than a third of customers do not order from a restaurant again after a bad deliver y experience , whilst 19% of those polled told friends or family not to buy from the restaurant either This highlights the impor tance of removing the friction of negative experiences ahead of time by taking advantage of technological solutions that reduce error rates As a result, there will be multiple touchpoints for companies to expand their technolog y ser vices, including QR codes, self-ser vice kiosks, online web and mobile apps, which we’ll see these grow in increasing popularity in 2023 We’ll also see fur ther simplification of restaurant menus (especially when it comes to produce), which will help to minimise labour requirements and minimise waste This also allows customers to seamlessly have their needs met not matter what they want and where they are With a third of hospitality businesses reducing opening hours over Christmas due to staff shor tages, adoption of these solutions will help the hospitality

By Joe Heather, General Manager, UK&I at Deliverect (www deliverect com)

industr y adapt more easily to changes in trends and consumer demand, whilst allowing staff to focus on what they do best

DRIVING OUTCOMES WITH DATA

2022 was the year insight driven operations really took off where the food-ser vices sector is concerned, with smar t and savvy operators realising that the secret of new and returning customers lies in data In 2023 the key to harnessing the power of data more widely across the industr y will require operators to join up different technologies and data points together to streamline operational efficiency and enhance the customer experience These factors will become vital differentiators as more restaurants scale up their online presence – and in par ticular, using that data to improve menus, and to adopt new trends and consumer behaviour

Trending restaurant tech solutions to watch in 2023 include contactless payment and ordering systems, automation, AI and robotics, online order aggregators, digital loyalty programs, and vir tual brand marketplaces These technologies will help the hospitality industr y meet current customer needs, build a customer relationship, and streamline operational efficiency - allowing you to collect big data and choose the best strategies for your brand

OWNING YOUR OWN ONLINE ORDER CHANNELS

Global demand online food deliver y is showing no signs of slowing down According to recent Deliverect research, people in the UK rely most on ordering from apps like Just Eat, Deliveroo and UberEats (with 24% of people saying it was their preferred method), followed by ordering directly from a restaurant (at 23%) While selling through direct-to-consumer (D2C) channels is nothing new since the pandemic restaurant operators have increasingly bolstered their sales channels with D2C functionality in order to drive increased custom

Selling D2C affords restaurants multiple advantages, from increased ownership of the customer experience to enabling deeper customer relationships through the availability of first-par ty customer data As such in 2023 we ll see more and more restaurants set up their own direct website/app to gather and leverage unique consumer data, while par tnering with third par ty deliver y companies to take and deliver these orders to customers Restaurants that create their own online order channels linked to third par ty courier companies will lead the pack in increased sales, consumer insights and customer growth – helping them to thrive and prosper in the year to come

VisitBritain Set to Host International Travel Trade Buyers to Boost Tourism

Britain

The educational trade visits, underway from 28 Januar y, are a mix of three-to-five-day itineraries to destinations across England, Wales and Scotland, showcasing the latest tourism products to international buyers and that Britain is packed full of fresh and exciting experiences for visitors to come and enjoy right now

Buyers from 16 international markets are taking par t in the educational visits including representatives from the UK’s three largest inbound markets the USA France and Germany as well as from Australia, Belgium, Brazil, Canada, China, Japan, the Gulf Co-operation Council (GCC) countries, India, Italy, the Netherlands, the Nordic countries, South Korea and Spain

VisitBritain CEO Patricia Yates said: We are delighted to be showcasing Britain to international buyers to drive bookings From the beauty of our coast and countr yside to the exciting variety of our cultural attractions to our world class dining and accommodation, buyers will experience first-hand the warmest of British welcomes and the outstanding and varied tourism products on offer

“Working with the international travel trade is crucial to ensuring they are ready to sell Britain, as well as to broadening travel itineraries, encouraging visitors to explore fur ther and stay longer ”

VisitBritain’s in-countr y teams have worked in par tnership with destination management organisations and destination management companies across England, Scotland and Wales to develop itineraries tailored to each market

All itineraries include London before the buyers embark on visits to destinations including Manchester, Liverpool and the Lake District; Bath, Bristol and the Cotswolds; Newcastle and Nor thumberland;

t

visits are

The

Before

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

VisitBritain is set to welcome more than 120 international travel trade buyers for a series of educational visits across

Cambridge; Somerset; the West Midlands; the English Wine Region; Edinburgh; Cardiff and other regions of Scotland and Wales

hosted

par

of the national tourism agency ’ s ‘Showcase Britain’ event, which gets underway with a networking event for the international buyers and travel media at Tottenham Hotspur Stadium in London on Thursday 26 Januar y The buyers will be officially welcomed by VisitBritain Chairman Nick de Bois CBE followed by updates from the agency ’ s trade teams as well as from London & Par tners, VisitScotland and Visit Wales on the latest products, experiences, hospitality and accommodation

heading off on their educational tours, the buyers will also attend the ‘Britain & Ireland Marketplace’ (BIM) on 27 Januar y There they will have a full day of appointments with tourism suppliers and destinations from across Britain

The educational visits come as VisitBritain also gears up to host its flagship global trade event ExploreGB Vir tual from 27 Februar y to 2 March

VisitBritain is also set to launch a new GREAT Britain marketing campaign in Februar y to drive bookings, inviting visitors to ‘See Things Differently’, showcasing Britain as a dynamic , exciting and inclusive destination The campaign is also capturing major events in 2023 including the Coronation of King Charles III in May, with an additional Bank Holiday announced, and Liverpool hosting the Eurovision Song Contest, on behalf of Ukraine also in May timely and valuable oppor tunities to promote Britain’s welcome creativity and ability to host events of the highest calibre

VisitBritain’s latest forecast for 2023 estimates 35 1 million inbound visits to the UK 86% of 2019 levels and 18% higher than levels seen in 2022 Its forecast for overseas

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/)

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

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

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

THE SUPPLIER PERSPECTIVE

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

THE CHEF’S EXPERIENCE

London's Fitzrovia district ser ving a seasonal menu of modern British cuisine , uses Choco I ve never come across an online food ordering platform for restaurants before , so when I was introduced to Choco I loved the concept We’ve been using the platform for a few months now and it’s truly transformed the way we do things 99% of our suppliers use the platform We can see in real time what is available , and we can select exactly what we want any time of the day It not only saves me approximately 20 minutes at the end of each ser vice , but it also cuts out the human error, so I now get exactly what I ordered

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

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

Choco

UK Pubs Most Resistant to Cybersecurity Breaches, According to Data

Food

The UK food and hospitality sector has the lowest number of data breaches of any industr y, with just 5,176 cybersecurity breaches in the past year

And, with photo-sharing apps such as BeReal and Snapchat on the rise , the potential for severe data breaches when these apps are used at work is creating panic across many UK industries

Interested in identifying the sectors most at risk, the exper ts at Scams info used data from the 2022

Cyber Security Breaches Sur vey to identify the UK industries with the most cybersecurity breaches

KEY FINDINGS:

- The food and hospitality sector is the most cyber-secure , with 5,176 breaches- 60 times less than the IT industr y

- The information and communication (IT) industr y is the least cyber-secure in the UK hitting the top ranking with 320,060 data breaches in 2022, and a whopping 66 17 average breaches per employee

According to Scams info, the information and communication (IT) industr y is the least cyber-secure in the UK, with 320,060 data breaches in the past year Equating to 66 17 average breaches per employee , IT employees are over 3 times as likely to suffer a cyber security breach than those in the finance and insurance industr y (18 45 average breaches) This adds up to IT employees potentially suffering cyber breaches at least once per week each, on average

and hospitality industr y is the most

cyber-secure

The sur vey also revealed also found that the food and hospitality industr y is the most cybersecure of all sectors obser ved, with only 5,176 data breaches in the past year, equating to a miniscule 0 04 breaches per employee This is a 314,884 drop in data breaches when compared to the IT sector and 498 fewer annual breaches than the administration and real estate sector in eleventh place

Web development and cyber security exper t Ledi Sallilari from the SEO consulting firm Reboot offered the following tips on the best ways businesses and employees to protect themselves from data breaches at work:

“For tech and remote-based industries, the impor tance of cyber-security training is invaluable Implementing safe practices when working online can play a vital par t in keeping the data of your company, clients and employees safe from attack

The main cause of online security breaches can be largely put down to human error Avoid easily guessable passwords that use identifying information (such as your dog’s name) and opt for the longest passwords possible If there is an option for your password to be between 8-24 characters, go for 24

Be aware of phishing attacks, and do not open any emails you do not recognise Some hackers may even impersonate your boss, so it’s always best to double check directly with the alleged sender themselves before actioning anything from a suspicious email ”

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish

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 Blaster Pro, which creates aroma filled bubbles on the top of drinks, is 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 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 Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing

Australian-born

“ an inner child gadget ”

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

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

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

Breweries and Pubs are on the Road to Net Zero

Breweries and pubs across the UK have star ted the New Year with

green ambition and are sharing the ways in which they are innovating to make their businesses more sustainable in the run up to World Ear th Day

In the coming weeks, the British Beer and Pub Association (BBPA) will be sharing how pubs and brewers are making their businesses more sustainable in a selection of stories and examples on a dedicated website designed to inspire and suppor t others to make green changes to their own businesses

Brewing Green the dedicated website run by the BBPA acts as a dedicated knowledge hub for brewers and pubs looking to reduce their environmental impact and the 2023 iteration will launch in April ahead of World Ear th Day

From real life examples of initiatives to a carbon calculator developed in par tnership with Zero Carbon Forum which helps businesses see their impact and how they can make changes, Brewing Green demonstrates the steps being taken by the sector and provides resources for them to keep moving forward on their journey From regional companies to international brewers, the examples show that even small changes can make a big difference

For Glaswegian Brewer Tennents, their ‘Pint & a Plan’ events, held in pubs across Scotland, ser ved as a way for people to find out more about how they’re making their business more sustainable and what steps individuals can take to have their own positive impact all over a pint, of course!

Meanwhile , Suffolk based brewer Adnams has managed to reduce water usage across their brewing process through assessing how water flowed across the lifecycle of their products so they could plan in mitigation from the star t They expect to save two million litres of water throughout 2023

Cyrus Todiwala Announces

Cyrus Todiwala said “Mr Todiwala’s Kitchen had a wonderful run at the Hilton but since the pandemic , it has not really re-opened properly We have a great relationship with Rishi Sachdev, Trevor Lynn and Dominic Fitzgerald, and Per vin and I are truly grateful for the experience of working with them and Shiva to create a successful signature restaurant We were able to ser ve hotel guests as well as customers who travelled to

th ”

Over the coming months, the BBPA will be sharing member examples on the Brewing Green site , demonstrating the different ways they are working towards net zero The release of the stories will culminate in a parliamentar y showcase to highlight the economic and social potential of the brewing and pub industr y and why the Government must invest in its future

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: Ours is an industr y that is deeply rooted in the histor y and heritage of this countr y, but it is also one we want to not just be fit for but thrive in the future

Brewers and pubs across the countr y are making great progress on their sustainability goals and are keen to share their ideas so others can do the same We want to suppor t them to continue in this brilliant and necessar y work and help the industr y to make the changes needed to reach Net Zero

“Pubs and breweries are deeply rooted in communities across the countr y and want to have a positive impact on both the people they ser ve and the environment as a whole , so we ’ re really proud of our members work in this space and will continue to promote and suppor t their effor ts in whatever way we can ”

For more information and to read about how pubs and breweries are becoming more sustainable , visit brewinggreen org

“Now

Cyrus

Restaurateur Cyrus Todiwala OBE DL FIH has revealed that Mr Todiwala’s Kitchen, his restaurant in Hilton London Heathrow Airpor t Terminal 5, has now permanently closed, with the hotel now under new ownership Todiwala was the chef patron of Mr Todiwala’s Kitchen, which opened in 2011 when the hotel was owned by Shiva Hotels Shiva sold the hotel to an investment group in November 2022

the Hilton because they knew Mr Todiwala’s Kitchen was there

it’s time for pastures new, and I have no doubt that this will not be the last food lovers will hear of Mr Todiwala’s Kitchen In fact this is an oppor tunity for us to look for a new home in other hotels across London

also said that with the closure of Mr Todiwala’s Kitchen, the live cook-offs of Zest Quest Asia the student competition that he and Per vin Todiwala founded in 2013 and held at the restaurant since 2013 have moved to the London Geller School of Hospitality and Tourism in Ealing The Zest Quest Asia Gala Dinner and Awards Night has likewise transferred to the Radisson Hotel and Conference Centre London Heathrow where it will take place on 17th Februar y 2023

Dr Andy Wood, CEO of Adnams said: “We have for decades looked to minimise our impact on the environment whenever we can, we ’ re committed to finding new ways of making a bigger difference

“We have received the Queen’s Award for Sustainable Development three times and we will keep working hard at doing what we do without its costing the ear

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

See the adver t on page 2 for

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

the

of the

fully

and interiors community

working away to

another

have been

out

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...