CLH Digital - Issue #164

Welcome to the latest issue of CLH Digital

I'm currently on holiday, but that hasn't stopped me keeping up with the latest developments in the hospitality industr y and, as our front page stor y shows, the sector continues to put pressure on the government to resolve the issue of spiralling energ y costs

As we have repor ted over recent months, and our readers will know only too well, the hospitality industr y, especially British pubs, have been grappling with an unprecedented crisis that threatens their sustainability and growth One of the key challenges they currently face is the soaring costs of energ y, which have dealt a severe blow to their already struggling businesses

Many establishments have been forced to make tough choices in response , such as reducing staff, cutting back on opening hours, or even closing down altogether

To alleviate the energ y crisis facing British pubs, it is crucial for the government to step in and offer suppor t

As our front page stor y reveals, the energ y crisis needs to be addressed and industr y leaders have united to call on the goverment for help

A number of suggestions have been offered over recent months, including:

Energ y Cost Relief: The government could explore options to reduce the burden of energ y costs on pubs by providing subsidies or tax breaks specifically targeted at the hospitality sector This would ease the financial strain and provide pubs with much-needed breathing room to reinvest in their businesses

Energ y Efficiency Grants: Implementing grants or financial incentives for pubs to adopt energ y-efficient technologies would not only lower their energ y consumption but also reduce their long-term operating costs This could involve funding for energ y audits, renewable energ y installations, or energ y-efficient equipment upgrades

Collaborative Initiatives: Encouraging par tnerships between energ y suppliers and the hospitality industr y could lead to negotiated energ y tariffs tailored to the unique needs of pubs Such collaborations would enable the sector to access more affordable energ y solutions and stabilize their financial footing

What is clear is that without immediate inter vention pubs hotels and other etablishments that form the hear t of communities across the countr y could face irreparable damage The government must recognise the significance of the hospitality sector and take

The Caterer Licensee & Hotelier News Group is published by RBC Publishing Ltd Suite 4

proactive steps to provide suppor t

By addressing the energ y crisis facing British pubs, we can preser ve these cherished establishments and ensure their continued contribution to the social and economic fabric of our nation

On a more positive note , the warmer weather is definitely here , with talk of a heatwave this weekend And as the summer begins, it presents the perfect oppor tunity for the hospitality industr y to benefit from the increasing trend of staycations

With increasing numbers opting to explore the picturesque countr yside , vibrant cities, and serene coastal towns of the UK during the summer months, this surge in domestic tourism translates into a higher occupancy rate for hotels, more people eating and drinking out in pubs and restaurants and allowing the hospitality industr y as a whole to generate more revenue and expand their ser vices

Moreover, the hospitality industr y can diversify its offerings to cater to the needs of staycationers By creating attractive packages and experiences businesses can tap into the growing desire for unique and memorable vacations This not only increases customer satisfaction but also encourages repeat visits and positive word-of-mouth referrals

Par tnering with restaurants, cafes,, pubs and enter tainment venues allows hotels and resor ts to offer curated itineraries and exclusive deals, enhancing the overall value proposition for guests These collaborations not only benefit the hospitality sector but also boost the local economy by promoting small businesses

The increasing numbers of staycations in the UK present a remarkable oppor tunity for the hospitality industr y to go some way toward relieving the pressures of rising costs As the warm weather beckons travelers to explore their own countr y the hospitality industr y stands poised to welcome them with open arms

I hope that the government will see the contribution to the well-being and culture of the countr y as a whole that the hospitality industr y brings and act quickly to address the energ y crisis before it is too late!

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

however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those of

compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom

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EDITOR

Peter Adams

Trade Associations Call for Action on Energy Costs

(CONTINUED FROM FRONT COVER)

Now, the groups have joined together to warn of the potential huge losses that will be felt in communities and on highstreets across the countr y if nothing is done to protect businesses from high costs and poor practice by suppliers

In a joint statement a representative for the organisations said:

“Business owners across the countr y are feeling powerless at the hands of energ y suppliers They have seen energ y bills rise exponentially in the past year and despite heading into warmer months this pain is set to continue Some businesses had little or no choice but to lock into extremely costly contracts at the height of the energ y crisis and will and many will be paying over the odds for the next 12 months and beyond

“These local businesses are well-loved assets, central pillars in their neighbourhoods, and if it weren’t for energ y bills wiping out their profits would be running successfully thanks to the ongoing custom and suppor t of their communities

We are urging the Committee to use its powers to recognise this crisis as a real tangible threat to the existence of businesses across the countr y and convene an urgent inquir y into the conduct of suppliers ”

THE LETTER READS:

Dear Mr MacNeil

We are wr iting to you today to express our urgent concern and frustration n re ation to the impact of unprecedented cost pressures ar ising from non-domestic energy supply to small businesses and to ca l for your urgent suppor t to ensure that these businesses do not fai n the light of this c hallenge

Collectively our organisations represent small businesses spread throughout ever y constituenc y n the UK As you know small businesses – nc luding pubs hair and beauty businesses and convenience stores – are at the hear t of ever y ocal community andsuppor t millions of jobs across the countr y

Many of the businesses we represent were left with little or no option to sign new energycontracts when wholesale energy pr ices were at their highest in the second ha f of 2022 This situation coupled with the significant reduct on in suppor t under the Energy Bill Discount Sc heme now threatens the livelihood of many small businesses who from Apr il this year have been seeing enormous and in many cases unsustainably expensive energy bi ls once again resu ting in an accelerat on of business failures

Our member s continue to repor t a raft of poor behav our s from energy supp ier s Suc h behaviour s inc ude (but are not limited to); placing impossible demands on individual bus nesses to secure new energy contracts use of threatening and aggress ve sales tactics fa ling to pass on the ful cost of who esale pr ce reductions and refusals to discuss legitimate concerns raised by customer s on affordabil ty until they fall into debt and a rapid increase in non-commod ty linked standing c harges whic h have not fa len in line with the fa l in wholesale pr ices

We have been working with Ofgem and Government for some time to find so utions to the issues that our member s are facing We are frustrated that this work has been impacted by a lac k of meaningfu engagement amongst the energy supp ier s who seem happy to c laim public ly they are working on solutions that in reality are not for thcoming

We have , either individual y or collectively, over the last six months called on the Government to; direct supplier s to offer a window of renegotiation for those businesses loc ked into extremely h gh rates , direct suppl er s to offer an option for “blend and extend” contracts to spread the cost burden, and as a last resor t put in p ace a hardship fund for those businesses at the most severe r isk of fai ure While one or two companies have stepped forward to provide help of th s type – the rest have sadly not Angus Brendan MacNeil

MPCha

r of the Energy Secur ity and Net Zero Select Comm tteeHouse of CommonsLondonSW1A 0AA

Fur ther, Ofgem themselves are c learly constra ned by the regulator y framework through wh c h they operate , whic h prevents them from implementing effective c hanges fast enough to address the more immediate issues we face as we l as mplementing an enforcement framework to more appropr iately regulate the non-domestic energy market into the future

G ven the urgenc y of this situat on and the dire threat our member s face we are jointly cal ing on you as Cha r of the new y convened Energy Secur ity and Net Zero Select Committee to conduct an urgent nqu r y into the conduct of energy supplier s dur ing the energy cost cr is s , once the Committee has been fully establ shed

We stand ready to assist the Committee and its staff in any way necessar y and would be happy to meet to discuss these concerns fur ther and potential solutions at your earliest convenience

Your s sincerely,

Emma McClarkin OBE, Chief Executive , British Beer and Pub Association

James Lowman, Chief Executive , Association of Convenience Stores

Richard Lamber t, Chief Executive , National Hair and Beauty Federation

Tina McKenzie , FSB Policy & Advocacy Chair, Federation of Small Businesses

LEGAL ACTION

As the energ y row grows Hospitalir y czar Sasha Lord has teamed up with JMW Solicitors and are planning to launch legal action against energ y supply giants – including British Gas EDF and Scottish Power – on behalf of hundreds of hospitality businesses, over long term energ y deals

JMW Solicitors is planning to launch legal action against energ y supply giants – including British Gas, EDF and Scottish Power – on behalf of hundreds of businesses, over long term energ y deals

The claims will centre on high-cost deals arranged by brokers who also received a commission from the energ y companies, without the full knowledge and consent of the customers involved

In October 2022 the industr y regulator Ofgem made it a requirement for brokers to declare their commissions to customers in “micro-businesses”, which are defined as firms with a turnover of less than £1 8m Nightlife entrepreneur Sacha Lord, who has consistently stood up for hospitality businesses as they face increasing economic challenges, approached JMW, with whom he has a long-standing relationship, to look into the issue of businesses being locked into expensive long-term energ y tariffs arranged by brokers They previously worked together when he successfully challenged the government hospitality rules during the Covid crisis

Graham Small, par tner in JMW Commercial Litigation team, said he believed the arrangements between power suppliers and brokers could potentially lead to millions of claims from businesses, similar to the misselling of PPI scandal The firm plans to launch the legal case in the coming months and if successful, millions of other businesses could be able to reclaim the commissions they paid

“Brokers received a commission from energ y suppliers for recommending long-term fixed priced deals to business, but those brokers did not inform their clients of the commission properly or at all Often commissions were hidden in energ y bills by being included in the customer’s tariff In the more serious cases these commissions are viewed as a bribe entitling customers to compensation

“There are cases where the brokers’ commission makes up a significant por tion of total energ y costs of a business, adding significant sums to that business annual bill Taking into account the millions of firms across the countr y that used a broker, it is possible that total claims could run into many millions, if not billions ”

Businesses that think they may have been affected should visit JMW’s website https://www jmw co uk/services-for-business/commercial-litigation-dispute-resolution/energ y-broker-commission-claim to find out more and submit their details, to see if they are able to register their claim

Sacha said: “This does feel like a huge David and Goliath moment but if we can make a difference for millions of businesses across the whole of the UK including the hospitality sector who have been hit hard by energ y costs then I absolutely will do it ”

Cocktails: The Enduring Trend Causing A Stir In The Drinks Industry

By Giles Fuchs , CEO at Gunner Cocktails (www.originalgunner.com)

were underway in the drinks industr y All at once , two seemingly contrar y trends were emerging that would shape the trajector y of the sector into the coming years On the one hand restrictions on social activity acted as a stimulus to encourage people to cut down on their alcohol consumption Between March and October 2020, retail sales of low- and no-alcohol options increased by 30%, while 7% of Britons stopped drinking during lockdown

THE TREND CONTINUES

The 1920s was a golden era for cocktails, with classic drinks from the Negroni to the Sidecar coming to fruition during the decade Now in our own roaring 20s, the UK has seen a return of the cocktail, and with it an emergence in innovative drinks brands With the new age of cocktails upon us, businesses which embrace this trend set themselves up to make the most of the renaissance in the drink’s popularity

AT HOME ON THE ROCKS: THE GROWTH OF THE COCKTAIL DURING LOCKDOWN

While the world stood still during the pandemic , great movements

At the same time , the absence of pubs and clubs was driving those less keen on par ting company with alcohol to transform their kitchens and living rooms into makeshift bars Indeed, the popularity of this new way of drinking is evidenced by the fact that, less than 18 months after lockdown began, the number of home bars in Britain had increased by 51% While seemingly contrar y, these two trends were combining to drive one major development in the landscape of the drinks industr y: the rise of the cocktail Those who had turned to home bars became more experimental in their drinks choices, making mixolog y their new hobby and turning to cocktails Even for those less interested in the DIY approach, the novelty of an exotic drink provided some excitement during the tedium of lockdown, and ready-to-drink sales rose by 23% in 2020

Non-drinkers also found themselves turning to cocktails For those who gave up alcohol during lockdown, the appeal of the humble orange juice was quick to wane , and this new generation of teetotalers found themselves searching for exciting alternatives By October 2020, the Wine and Spirit Trade Association had noted a sharp rise in the popularity of NoLo canned cocktails so far that year

In 2022, a repor t revealed that lockdown witnessed a new record in the number of Britons drinking cocktails As has become clear, however, the rise in cocktails was more than a passing fad destined to fade away at the close of the pandemic The trend of home-mixing has endured into the post-pandemic world, with 47% of cocktail drinkers continuing to shake and stir in their own kitchens More than that, with bars back open, those who found a taste for cocktails during the pandemic are ordering more of the drinks in pubs, restaurants, and clubs

The new age of cocktails is upon us, and with it comes great potential for bars and drinks brands alike More than just cocktails, consumers have retained their enthusiasm for ready-to-drink and NoLo beverages Januar y 2023 saw the highest ever par ticipant rate in Britain’s Dr y Januar y scheme , which rose from 8 million in 2022 to 9 million this year ; and the alcohol-free fun doesn t stop there , with the emergence of dr y movements across the year, such as Sober October and NoLo November Moreover, while not ever y month lends itself to a witty epithet, a growing number of Britons are giving up alcohol all year round with Nolo UK sales for NoLo growing 22% between 2021 and 2022 At the same time , market share for ready-to-drink beverages is set to reach double its 2020 levels by 2025

Lockdown has acted as a catalyst to spur on a rise in canned and NoLo cocktails With the popularity of these drink types set to endure brands such as Gunner Cocktails, which offer alcoholic and non-alcoholic drinks in a can, look forward to a prosperous future in a market that s thirsty for cocktails

Titanic Hotel Liverpool Wins Large Hotel of the Year at the VisitEngland Awards

Titanic Hotel Liverpool has been awarded Large Hotel of the Year at the prestigious VisitEngland Awards for Excellence

Recognising excellence across the countr y ’ s tourism industr y and celebrating innovation quality and best practices the annual awards took place on 7 June at Warner Bros Studio Tour London – The Making of Harr y Potter, where Gold, Silver and Bronze winners were announced

Among the 20 categories was Large Hotel of the Year, of which Titanic Hotel Liverpool was triumphant against two other shor tlisted hotels that included Bowood Hotel, Spa and Golf Resor t in Wiltshire and Rockliffe Hall Hotel, Golf & Spa Resor t in County Durham

The nationally acclaimed award comes after Titanic Hotel was crowned Large Hotel of the Year for a con-

secutive year at the Liverpool City Region Tourism Awards in March

Brian Connor, general manager at Titanic Hotel Liverpool, comments: “It’s an honour to be recognised with Large Hotel of the Year for our exceptional ser vice and iconic Grade II listing setting reaffirming our high standards within the industr y We strive to create an environment where luxur y meets hear tfelt hospitality, and this coveted award ser ves as a testament to the dedication and passion of our exceptional team ”

The Grade II listed Titanic Hotel is steeped in both histor y and style , located on Stanley Dock overlooking the River Mersey Offering 153 spacious bedrooms with chic industrial interiors along with first-class amenities including Stanley’s Bar & Grill restaurant, the renowned Rum Bar and Maya Blue Wellness Spa, the hotel offers ever ything needed for a memorable stay a step outside the city

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Business Confidence Rising In Hospitality Despite Inflationary Pressures

New sur vey from CGA by NIQ and Four th reveals upswing in optimism but concerns about profitability and cash reser ves

Optimism among leaders of Britain’s top hospitality groups has risen since the star t of 2023 according to the latest Business Confidence Sur vey from CGA by NIQ and Four th

The quar terly poll shows more than half (54%) of leaders feel optimistic about prospects for their business over the next 12 months a healthy increase of seven percentage points from the Januar y sur vey, and well over double the number (22%) who feel pessimistic

The propor tion of leaders feeling confident about the eating and drinking out market in general has risen even more sharply quar ter-on-quar ter by ten percentage points to 40%

Leaders remain more optimistic than the independent market, where confidence in general (23%) and their own business (33%) are lower, influenced by lower profits and higher rates of closure seen in the latest Hospitality Market Monitor

However, all figures remain below the levels seen before the COVID-19 pandemic , and the Business Confidence Sur vey reveals the ongoing impacts of inflation on hospitality A quar ter (25%) of leaders say their business operated at a loss in the first quar ter of 2023, while 32% say their profitability has been below last

year ’ s levels

There are also signs that some businesses that were weakened by COVID-19 remain at risk More than a quar ter (28%) of leaders say they now have less than three months’ wor th of cash reser ves and one in seven (14%) says their business is at risk of failure in the next 12 months a figure that is unchanged from the Januar y sur vey

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: These figures highlight the impressive resilience of pubs, bars, and restaurants despite the enormous challenges of COVID-19 and the cost-of-living crisis All our research shows consumers remain eager to eat and drink out when they can, and business leaders are rightly confident about the long-term outlook for hospitality Never theless, the relentless rise in bills for businesses and consumers alike leaves many firms and jobs extremely vulnerable Until inflation finally eases conditions will remain ver y difficult, and hospitality deser ves targeted government suppor t to mitigate costs ” Sebastien Sepierre , managing director – EMEA, Four th, said: “It’s encouraging to see business confidence rise across the sector in recent months, despite soaring product costs, labour shor tages, and sky-high energ y bills continuing to ravage the sector It’s crucial that businesses are getting access to as much suppor t as they can get and are utilising the right tools and technolog y to help them operate as efficiently as possible , giving sector businesses full control and oversight of their spending across labour and supply

Historic Tylers Green Pub To Reopen After Major Refurbishment

The Gamekeeper in Woodlands, near Southampton, is ready to welcome children to its play area which has been opened to help suppor t the local community

A garden area at the pub has been refurbished to home the play area which can be used to help enter tain local children and suppor t their physical and mental health through exercise

The area which caters for children up to the age of 12 includes a slide and a fireman pole The pub also has a new outdoor area where parents can sit for a coffee to socialise and keep an eye on the little ones

The play area was opened with the exper t help and a Community Ser vices Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local ser vices

Publican Kerr y Wolfe realised there was a need for this vital local ser vice as there are few activities for younger children to do in the village and a large number of families in the area

Kerr y said: “As the weather is getting warmer the play area will offer children the oppor tunity to exercise in a safe environment

“We wanted to offer this ser vice to help families as there really is nothing for them in the local area We look forward to offering ever yone a warm welcome ” Pub is The Hub regional advisor Reg Clarke said: “The Gamekeeper is really at the hear t of Woodlands This play area will not only bring children together but also their wider families and members of the community ”

He added: “Being able to bring people together by giving the children something to do while offering the parents time to socialise is a great way to overcome social isolation ”

The Potential of Generative AI in Hospitality

By Pablo Garcia, Director of Spark Crans-Montana, Innovation Sphere by Les Roches (https://lesroches edu/spark-innovation-sphere/)

The hospitality and tourism industr y is constantly evolving, with new technologies and trends emerging all the time

One technolog y that I believe is set to have a major impact on the industr y in the coming years is generative AI

What is generative AI? The name refers to algorithms –probably the best known being ChatGPT – that can be used to create new content, including audio, code , images, text, simulations and videos This powerful technolog y has the potential to transform the hotel guest experience , improve the efficiency of hotel operations, and enhance staff working experience

Before we delve into the potential of generative AI in the hospitality and tourism industr y, it is wor th looking back at histor y for a moment

The first industrial revolution, which took place in the late 18th and early 19th centuries, was a time of great uncer tainty and fear So much so that for many it was more akin to a crisis than a positive experience Manual workers in par ticular were concerned about the impact that new technologies such as steam engines and spinning machines would have on their jobs, with many fearing they would be replaced by machines However, as we know, the first industrial revolution ultimately led to improvements in working conditions, increased productivity and economic growth Rather than replacing workers, new technologies enhanced their capabilities and improved efficiency

Similarly, the second industrial revolution (also known as the technological revolution) saw the rise of mass production and the assembly line , leading to significant improvements in efficiency and productivity, including in professional kitchens The third industrial revolution known as the digital revolution ushered in the widespread use of computers and the internet, transforming the way we work and communicate This revolution had an especially significant impact on the hospitality industr y and, indeed, many of today’s impor tant hospitality ser vices would be almost impossible to perform without access to computing and internet ser vices

Although the four th industrial revolution (or industr y 4 0) star ted some years back (AI is not new), the change being brought about by technolog y such as generative AI, web3 technolog y and robotics – industrial revolution 4 5 if you like – will be truly transformative Again, as in any period of major change society in general and the hospitality and

tourism industr y in par ticular, will need time to learn and adapt to new tools and ser vices However, I believe the final outcome will again be positive

Generative AI can be used to improve the hospitality guest experience in a variety of ways, from providing personalised recommendations to enhancing safety and security For example , AI-powered chatbots and virtual assistants can provide guests with tailored recommendations for local attractions and activities while also improving communication between staff and guests by allowing additional channels to open up Especially when combined with robotics, generative AI can also be used to improve the efficiency of hotel operations Automated systems can take care of routine tasks such as room cleaning and maintenance freeing up staff to focus on more impor tant tasks such as delivering the best possible ser vice to guests Fur thermore , AI-powered systems can optimise the use of resources such as energ y and water reducing costs and improving sustainability

Beyond these benefits, generative AI can also enhance the working experience of staff in the hospitality and tourism industr y By providing customised training experiences based on individual staff members’ strengths and weaknesses, staff can learn at their own pace and in a way that suits their learning style This can lead to better trained staff, who possess a more diverse range of skills and knowledge , ultimately leading to improved customer experience and revenue growth for the business Les Roches, a world-renowned hospitality management school, is at the forefront of research and development in this field, exploring the potential of generative AI to transform the industr y We want to see this happen in a responsible and ethical way, recognising that advancement in technolog y could produce exciting and better solutions to enhance the working conditions of staff and improve the guest experience

Spark, the innovation sphere by Les Roches, brings together students, faculty and industr y par tners to collaborate on research projects that explore the potential of emerging technologies, including new generative AI software Through these projects, Spark is exploring how generative AI can be used to improve customer experiences, enhance operational efficiency, and suppor t staff training and development Most impor tantly, we are looking how it could suppor t human beings (i e hospitality employees) to act as human beings avoiding repetitive and boring tasks with little or no direct value from a hospitality point of view

As with any emerging technolog y, it is impor tant to consider the ethical implications of generative AI Les Roches takes a holistic approach to exploring the potential of this technolog y considering not only its potential benefits but also its potential risks and drawbacks One key consider-

ation is ensuring that the use of generative AI is transparent and accountable Guests should be made aware of when and how their data is being used, and hotels and other hospitality providers should be transparent about how they are using generative AI to enhance the guest experience

Another consideration is ensuring that generative AI is used in a way that is fair and equitable This means ensuring that the benefits of the technolog y are distributed fairly across different groups, including staff and guests, and that the technolog y is not used in a way that reinforces existing biases and inequalities Despite the many benefits of generative AI, some hospitality and tourism staff will naturally be hesitant to embrace this new technolog y However, it is impor tant to note that generative AI is not meant to replace human employees rather to enhance their capabilities and improve their efficiency

To embrace generative AI, hospitality workers should take a proactive approach to learning and training They should seek out oppor tunities to learn about the technolog y, attend training and workshops, and collaborate with colleagues to develop new ideas and solutions Staff should also be open to new ways of working, such as using AI-powered tools and software and be willing to experiment with new techniques and approaches to improve their work

One specific area of research that Les Roches’ Spark centre of excellence is focused on is the use of generative AI to improve the hotel check-in process Traditionally, hotel check-in has been a time-consuming and often frustrating experience for guests, requiring them to wait in long lines and fill out numerous forms By using generative AI-powered systems hotels can streamline the check-in process reducing wait times and enhancing the guest experience

Of course , this new ser vice/procedure will not be appropriate to all hotel categories I would expect luxur y hotels, in par ticular, to retain a more human-centred approach that befits their higher staff-to-customer ratio and elevated guest expectations Therefore , as always, we should not generalise

It is a natural human tendency to fear change , and especially when it comes to technological change Look back through histor y and the stories will be familiar – one classic example being the UK’s Locomotive Act of 1865 (and not repealed until 1896), which stipulated that any selfpropelled road vehicle had to be preceded by a person walking at least 60 yards (55 metres) ahead, carr ying a red flag! In the centur y and a half that followed, motorised transpor t came to be regarded as a gateway to freedom oppor tunity and prosperity If handled correctly I see no reason why the fruits of industrial revolution 4 5 will not be just as rich for humanity

UK Hospitality Comments On Outcome Of CBI Extraordinary General Meeting

IN RESPONSE TO THE OUTCOME OF A CONFIDENCE VOTE BY CBI MEMBERS, UKHOSPITALITY CHIEF EXECUTIVE KATE NICHOLLS, SAID:

“Over the past few months, UKHospitality has played a leading role in working with other major trade bodies to engage collaboratively with Government on issues affecting our members This work played a key role in filling the void left by the CBI and ensured critical priorities for the business community remained in active discussion with Government

“This group has ensured that the concerns and interests of the majority of businesses, the workers they employ and the customers they ser ve are understood by Government Par t of this joint engagement has been to feed directly into the CBI on how it can be most effective par ticularly regarding how its convening power and sector co-ordination functions moving forwards

“Following today’s meeting UKHospitality will continue to monitor the CBI’s activity over the coming months and review our engagement as appropriate ”

In addition UKHospitality was par t of a joint statement released by trade bodies following the vote

THESE ORGANISATIONS ARE:

• British Retail Consor tium (BRC)

• Build UK

• Energ y UK

Food and Drink Federation (FDF)

• National Farmers Union (NFU)

• Recruitment and Employment Confederation (REC)

• Society of Motor Manufacturers and Traders (SMMT)

• TechUK

• UK Hospitality

THE JOINT STATEMENT IS AS FOLLOWS:

“We welcome too the CBI’s recognition that it must change following

serious allegations about its culture and the behaviour of some staff which prompted police investigations We believe that the prospectus they put to the EGM sets out a credible way forward, which we are prepared to suppor t

“However that journey of change has only just begun and we will hold the CBI and its Board to account and tighter scrutiny, to ensure that all members – including the many sector trade associations in membership – can be confident that the CBI’s culture , role and purpose are refreshed and responsive to our needs

“Our associations drive both the UK’s employment and economy, so it’s critical that the CBI ensures that trade associations are at the hear t of its work That includes incorporating trade bodies in the CBI s governance , and a plan to ensure it enables and amplifies sectoral advocacy, rather than duplicates it

“The coming weeks and months must see the CBI put words into action and deliver the far-reaching changes it has promised, then it will be able to win back ever yone ’ s trust and confidence ”

14 Heroic Hospitality Teams Step Up For The Springboard Charity

This July, The Springboard Charity is calling on walkers, runners, cyclists, and swimmers to join its biggest challenge yet – a vir tual race around the world, visiting the 7 wonders of the world along the way

Teams of up to 20 people are being encouraged to get fit and have fun while working together to raise money for the charity Over the past two years, the virtual race has raised more than £150,000

As teams clock up miles by running, swimming, cycling or walking, their effor ts will make a huge difference The funds raised will help the charity to reach more young, unemployed, and underprivileged people , giving them the skills and confidence to secure great jobs in the hospitality industr y

HOW DOES THE EVENT WORK?

• Teams of up to 20 compete to trac k their active miles on the My Vir tual Mission platform

• It costs £15 to enter per racer and ever yone involved will receive a Spr ingboard Vir tua Race T-shir t and goody bag

• Eac h team pledges to raise £3,500 for The Spr ingboard Char ity (£175 per team member)

• Par tic pants then get fr iends family and colleagues to sponsor their effor ts via JustGiving

• Racer s can also win bonus pr izes along the way as they race around the seven wonder s of the world

Catherine Hinchcliff, a Springboard vir tual racer in 2022 is encouraging ever yone to get involved

whatever your age or ability: “I was a bit hesitant to par ticipate , but was so pleased to have joined up It was such fun and really motivated me to get back on my exercise bike and really go for it!

“The team spirit and competitiveness between our teams pushed me to do way more exercise than I’d done in years, and I really surprised myself It was lovely to be raising money for such a great cause too ” Register your team now at: www springboard uk net/vir tual-race-around-the-world

FSB Launches ‘Sunshine List’ of Ideas to Empower Hospitality as Tourism Season Kicks Off

Policymakers have a golden oppor tunity to help small firms make the most of tourism season this summer as the holiday season kicks off, according to the Federation of Small Businesses (FSB )

The UK’s unparalleled attractions, coupled with favourable exchange rates, will likely attract a wave of international visitors over the next few months – while budget-conscious Brits will be looking to make their money go fur ther with local staycations

Recent data from the latest Small Business Index (SBI) shows there has been a big rebound in confidence in accommodation and food ser vices, up 53 7 points to -17 8 points

The fact that it remains in the negative zone highlights the challenges faced by the sector in the aftermath of Covid-19 – with 77% of small tourism and hospitality firms saying they carr y some sor t of debt, compared to 59% pre-pandemic

This means the Government and other policymakers must consider urgent ways to alleviate the burden on our tourism industr y

TO HELP, FSB HAS CREATED A SUNSHINE LIST TO HELP LIFT TOURISM FIRMS THIS SUMMER:

Transpor t needs to run smoothly – and the Government must ensure its Pothole Fund is fairly allocated

Parking must be accessible on high streets, with tourist hotspots increasing park and ride

Raising the VAT threshold from £85 000 to £100 000 could spark growth in the hospitality industr y as currently, many tourism firms halt trading near the end of the tax year to avoid hitting the current limit and

incurring additional costs

The Small Business Rates Relief threshold should be increased to £25,000 to remove 200,000 small firms out of the rates system Cheaper energ y costs – energ y firms should adopt FSB’s proposal to allow small firms who negotiated their contract at the height of the energ y crisis last year to be able to ‘blend and extend’* their contracts to take advantage of lower, wholesale prices

Local Visitor Economy Par tnerships should come up with plans that are fully reflective of small business interests

FSB National Chair Mar tin McTague said: “This summer presents a kaleidoscope of oppor tunities for small firms in the hospitality and tourism sectors across the UK There’s a wealth of things to do here –from historical sites to traditional fish and chips by the sea – so it’s no wonder people flock here ever y summer

“Long term weather forecasts are notoriously unreliable but we hope the Met Office’s predictions of a warm summer come true , giving a fillip to small firms that rely on tourists

“Small firms have already endured the profound impact of the pandemic and overcome numerous obstacles and now they must navigate high inflation The improvement in hospitality confidence indicates the first green shoots of recover y, but they need continuous care and suppor t

“Stimulating our tourism and hospitality sectors with our Sunshine List this summer could make the world of difference , allowing hospitality firms to be the best they can possibly be In turn, this will mean tourists can properly suppor t our small business ecosystem, helping confidence leap into positive territor y ”

Secret Pub Company Announce 4th Site

The Secret Pub Company has announced its expansion into a 4th site

The Lambley located in its namesake village Lambley in Nottinghamshire is due to open in mid-June following a significant investment

The award-winning gastro pub group has a strong track record when it comes to revamping formerly closed-down village locals; both The Railway and The Radcliffe pubs have won Best Pub in the East Midlands (National Pub & Bar Awards) in 2019 & 2022 respectively Owners David Hage and Mark Osborne were also named BII Licensee of The Year in

2019, as well as being made BII Ambassadors in 2022

“This is an incredibly exciting time for us once again,” says Hage

To be opening a great pub, recruiting hospitality professionals, along with developing and promoting our exceptional managers and chefs Our clear vision, business plans for our pubs, sales growth and loyal customer base gives us the confidence to grow our brand We could only do this, however, with the exper tise of our exceptional teams Some who have been with us for the journey for 13 years ”

Consumer card spending grew just 3 6 per cent year-on-year in May –less than half the latest CPIH* inflation rate of 7 8 per cent and lower than April (4 3 per cent) – as Brits cut back on discretionar y purchases to cope with mounting inflation and food prices However, May s long bank holiday weekends provided a welcome uplift to pubs, bars and clubs and the enter tainment sector, while both digital content and takeaways enjoyed their highest growth so far this year

Spending on groceries surged 8 9 per cent year-on-year – the highest growth in the categor y in over two years Aside from the near-record rate of food price inflation (19 1 per cent**), grocer y spend also received a boost from the Coronation bank holiday weekend and Eurovision, due to Brits buying food and drink for street par ties and celebrations at home

Spend on fuel saw its third consecutive month of decline in May (-10 7 per cent year-on-year), largely thanks to the drop in prices against May 2022, when they were much higher due to the Russian invasion of Ukraine

MAY SHOWERS DAMPEN DISCRETIONARY SPENDING

Spending on non-essential items increased just 3 0 per cent this month – less than in April (4 6 per cent) – as half (50 per cent) of consumers say they are cutting down on discretionar y spending to cope with rising household bills

The unseasonal and inconsistent weather in May led Brits to hold off on making new summer wardrobe purchases As a result clothing saw its largest decline in over two years (-5 1 per cent) while depar tment stores (1 9 per cent) experienced its smallest uplift since November 2022

This comes as a quar ter (26 per cent) of shoppers say they are cutting back on buying new summer outfits due to the rising cost-of-living, and over a third (35 per cent) plan to re-wear more of their old summer clothes for the same reason Meanwhile , discount stores enjoyed growth of 5 0 per cent, in another sign that consumers continue to seek value wherever possible

PUBS AND BARS ENJOY BANK HOLIDAY BOOST

As Brits continue to cut back on eating out to cope with cost-of-living pressures, restaurants saw another month of decline (-5 3 per cent) However, the Coronation and May bank holiday weekends encouraged Brits to make more social plans, fuelling spending at pubs bars & clubs (6 4 per cent) as well as on enter tainment (7 3 per cent)

With the arrival of summer spending on airlines also increased by a third (34 4 per cent) as 13 per cent say they have set money aside to enjoy a holiday abroad this year This comes as spending on hotels, resor ts and accommodation saw a -4 9 per cent decline , showing that demand for staycations is tapering off now that holidaymakers have the option to travel abroad

CONSUMER CONFIDENCE ENDURES

Despite persistent cost-of-living pressures, Brits are generally feeling confident in their household finances (64 per cent) and ability to live within their means each month (68 per cent) Meanwhile , confidence in the future of the UK economy has slightly increased, rising from 25 per cent to 28 per cent Esme Harwood, Director at Barclays, said: “Consumers are still paying close attention to their ever yday spending, and we are seeing growing concerns around shrinkflation in the

weekly shop

“Many are having to forgo discretionar y purchases to offset rising food prices, with clothing and restaurants most impacted

“However, the growth witnessed at pubs, airlines and enter tainment venues shows that Brits are still finding room in the budget to enjoy nights out and holidays ”

Silvia Ardagna Head of European Economics Research at Barclays said:

“Although the latest headline figures show that inflation has fallen due to lower energ y prices, the prices of core ser vices and goods remain stubbornly high and continue to constrain real household disposable income and spending

“The UK economy has escaped a technical recession for now but the forward-looking outlook remains one in which the economy is likely to stagnate as the impact of monetar y tightening will more than offset the relief from lower energ y prices

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National Beer Day 2023: Getting Spill Stains Out of Your Shoes

According to a sur vey by Licensed Trade Charity back in 2021, the average pub going Brit will drink 7,786 pints of lager in their lifetime That whopping 4,424 litres of beer ranks Britons as the world’s 16th ‘biggest drinkers’

With this in mind, ahead of National Beer Day next week (Thursday 15th June) what’s your pint of choice? A traditionally English lager? An ever-popular Irish stout? Or perhaps the more commonly now-adored IPA?

Whatever you choose you run the risk of staining your beloved shoes - and that’s why we ’ re here If this has happened to you, and you ’ ve ruined a perfectly good pair of white sneakers with a Guinness, it s in your best interest to read on

This quick guide will help you get those beer spill stains off of your shoes - don’t let another good pair of New Balance go to waste!

BEER IS DIFFERENT TO OTHER DRINKS

As we ’ ve previously mentioned, your choice of alcohol will determine the course of action When it comes to beer, it’s a dr y, water-based alcohol, and the stain’s often caused by its high water content Usually, the result is a white ring around the outside of the spill

One thing to be aware of when cleaning the stain is to avoid damaging the integrity of the material The last thing you want is cracked leather

or irreparable suede!

Checklist

• A soft shoe brush

• A clean cloth

• A sponge

• Maize flour/ Polenta

Washing up liquid ( tsp )

SUEDE SHOES

1) Star t off by using a soft shoe brush to remove any dir t or debris from your shoe - this will help prevent any fur ther embedding of dir t before you begin the cleaning process

2) Dab your sponge into warm water and then carefully dampen the beer stain Allow time for the shoes to dr y before proceeding

3) Using the clean cloth, rub the maize flour (polenta) into the area of staining in a circular motion Leave this to dr y for around five minutes

4) Using the shoe brush wipe away the maize flour and you should be left with a clean pair of suede sneakers

LEATHER SHOES

1) Repeat stage one as you did with the suede shoes

2) Rinse the area of staining with warm water

3) Mix warm water and the washing up liquid

4) Use the c lean c loth to apply the soapy warm water to the area of staining and c lean in a circular motion

5) Rinse the shoes with cold water and allow them to dr y

So, there you have it, the perfect way to enjoy National Beer Day with no fear of repercussions on your shoes!

Crieff Hydro Family Commits To New Charity Partnership

A Scottish hotel group has announced its new charity par tnership for 2023

Crieff Hydro Family of Hotels, has pledged to raise much needed funds for Scotland’s Charity Air Ambulance (SC AA), which provides lifesaving ser vices to communities in ever y corner of Scotland, for the next 12 months

The funds will be raised by hotel employees across the hotel group ’ s eight proper ties within the por tfolio, as well as guests who pass through its doors throughout the year, with a number of activities already earmarked to kick off fundraising

The hotel group ’ s big-hear ted employees have a fantastic fundraising track record having raised thousands for a variety of both local and national charities throughout the years, and the team at Crieff Hydro Family of Hotels are looking forward to doing all they can for Scotland’s only air ambulance charity

With a crew based at Per th airpor t, close to the hotel’s flagship proper ty, Crieff Hydro, the charity recently marked its 10th anniversar y Since May 22, 2013, SC AA has doubled its operation, launching an Aberdeen base in 2020, responded to nearly 5,000 call outs, raised over £50 million and flown nearly half a million

miles, saving thousands of lives and impacting on thousands more , particularly in remote and rural areas

Stephen Leckie , Chairman and CEO of Crieff Hydro Family of Hotels, said: “It’s vitally impor tant for us to suppor t those most in need through charity fundraising, and we ’ re ver y much looking forward to embarking on this new par tnership with Scotland’s Charity Air Ambulance The dedication and skill of the pilots and paramedics involved is phenomenal and their life saving effor ts makes SC AA a perfect fit for our charity par tner of the year ”

SC AA CEO David Craig said: “We are immensely grateful to Stephen Leckie and the Crieff Hydro Family of Hotels for choosing SC AA as their charity par tner this year The generosity shown by hotel employees and guests visiting their proper ties will undoubtedly help save lives as we respond to emergencies across Scotland, 365 days a year

SC AA s life-saving ser vice is only possible thanks to the ongoing suppor t of the individuals, businesses and organisations of Scotland and par tnerships like this with the Crieff Hydro Family of Hotels help to fly us into the future , ensuring we are there for the people of Scotland when we are needed most ”

Warm Weather And Cider Drive More Drinks Sales Growth

Drinks sales were in year-on-year growth for a fifth successive time last week, thanks to warm weather and surging cider sales

CGA by NIQ’s latest Drinks Recover y Tracker shows trading at Britain s managed pubs and bars in the week to last Saturday (27 May) finished 2% ahead of the same week in 2022 down slightly from 5% in the previous week but completing a solid May for operators and suppliers

Last week was bookended by an 8% dip in sales on both Sunday (21 May) and Saturday (27 May) But all five weekdays were in growth, and trading peaked at +20% and +21% on Monday and Wednesday (22 and 24 May) on the back of high temperatures that lured people out to drink in pub and bar gardens and terraces

Categor y-wise , the Drinks Recover y Tracker showed strong growth for cider (up 22%), which always benefits from warmer weather Beer (up 5%) and soft drinks (+3%) recorded solid growth, but wine (up 0 2%) and spirits (down 11%) were weaker “A fifth consecutive week of year-on-year growth is another encouraging sign for the On Premise as we move into the key summer months, says Jonathan Jones, CGA s managing director, UK and Ireland Never theless, operators continue to face strong headwinds of high inflation, increased cost-of-living and rail strikes in June , so whilst there is oppor tunity in the market, challenges remain as well

CIEH Welcome Publication of Updated Food Law Code of Practice

The Char tered Institute of Environmental Health (CIEH) have welcomed the publication by the Food Standards Agency (FSA) of the updated Food Law Code of Practice However CIEH suggest that fur ther changes are necessar y to truly embrace a more risk-based and intelligence led approach

The updates to the Food Law Code of Practice comes as a result of a 12week consultation period whereby the FSA sought views from various stakeholders on the changes necessar y to enable local authorities to deliver upon the approach of the new food standards deliver y model The changes to the Code of Practice are designed to enable local authorities to adopt a more risk-based approach to carr ying out food standards official controls, ensuring that local authorities can allocate their resources to those food businesses posing the highest risk

CIEH, in collaboration with the Food Advisor y Panel, produced a memberled response to the proposed changes to the Code of Practice in both England and Nor thern Ireland This response , while welcoming a more riskbased approach also raised several concerns regarding the level of suppor t being provided to local authorities the proposed frequency of controls required updates to management information systems etc CIEH also feel that by truly embracing a risk-based, intelligence-led approach, this will fur ther free up precious local authority resources

The CIEH membership community does fantastic work in protecting the public , whether in local government delivering regulator y ser vices, in-house specialists operating within responsible businesses ensuring the highest standards of compliance , or indeed those in the consulting sector working across industr y, providing training, guidance , and third-par ty assurance

Truly embracing a risk-based, intelligence led approach would enable greater levels of intelligence sharing

and collaboration from across the disparate , interconnected areas of environmental health CIEH also are of the view that while many of these changes enable local authorities to better allocate resources towards higher risk food businesses this does not solve the continued problem of under-resourced local authority environmental health teams

Dr Phil James Chief Executive Officer at CIEH said: “ We welcome the publication of the updated Food Law Code of Practice but wonder whether it goes far enough in enabling the risk-based intelligence-led approach the FSA are looking for We welcome the fact the proposed changes enable local authorities to allocate their resources to higher risk businesses but think that by fully utilising the capacity of the wider environmental health membership community this would ser ve to relieve much of the strain being felt by local authorities up and down the countr y

Many of our members working outside of local government do some fantastic work protecting the public whether that is through consulting with businesses providing quality assurance and audits providing food safety training or indeed working inhouse as food safety specialists By enabling greater information exchange and intelligence sharing, these members can provide invaluable intelligence for local authorities, accurately assessing risk, which in turn can ensure local authorities have greater time to focus their resources on those businesses which pose the highest risk to public health

We must also acknowledge the fact that many local authorities are feeling the strain of being both overworked and under-resourced We once again make the call for a much-needed injection of greater funds to enable local authority regulator y teams to deliver the vital ser vices necessar y for protecting the public ”

Operators Call On More Suppliers To Support Hospitality Rising

Suppor ters of the world’s biggest hospitality recruitment campaign, Hospitality Rising, are calling for more suppliers to get involved in the initiative to help solve the sector’s crippling job crisis

Currently nine in 10 Hospitality Rising suppor ters are operators and, as the campaign heads into its second year, a second round of fundraising, and a summer of activity targeting education leavers, the movement is hoping to attract more suppliers to become suppor ters

The collaborative campaign, which brings together companies of all sizes from all sectors of the industr y has created two new packages Platinum and Gold, for suppliers looking to join the cause Interested suppliers can find out more by emailing: hello@hospitalityrising org

Rob Pitcher, CEO of Revolution Bars Group, one of the original suppor ters of the initiative , said: “The workforce crisis is showing no signs of easing and is only piling the pressure on businesses already suffering from soaring food and drink inflation not to mention energ y costs Due to staff shor tages, some businesses are being forced to cur tail trading hours and others have already had to close their doors for good We are so grateful for the suppor t of those suppliers already on board and would love to see more join the cause It makes good business sense for suppliers to join forces with operators to tr y solve the workforce crisis and keep more businesses open but it also demonstrates a clear understanding of the challenges we face and is a move to help share the pain ”

Steve Richards, CEO of Parkdean Resor ts, also an early suppor ter of the cause , said: “It has been hear tening to see the industr y come together under the Hospitality Rising umbrella in order to tackle the

continued staff shor tages that are affecting operators of ever y size We’ve already achieved some great results from the Rise Fast Work Young campaign and by expanding our network of suppor tive suppliers even fur ther we will be able to build on this momentum showcase the huge range of rewarding life-long careers and attract yet more talent to our fantastic sector ”

Hospitality Rising’s inaugural campaign, Rise Fast, Work Young, has already gained some impressive results, generating over 4,000 applications each week since it launched in October

The initiative is already backed by some of the biggest names in the UK, including Whitbread, Pret, Welcome Break, Hilton, Soho House , Prezzo, Revolution Bars Group, Parkdean Resor ts, Claridge’s, J W Lees and The Pig Celebrity chefs including Tom Kerridge , Angela Har tnett and Raymond Blanc OBE, have also generously leant their time and suppor t

On the supplier-side , Coca-Cola Europacific

Par tners, hospitality tech supplier Zonal, and guest WI-FI based marketing solution, Wireless Social, sponsor the initiative Other sponsors include: Hit Training, H G Stephensons, SPE Resourcing, Airship, Propeller Communications and Four th

Consumers Maintain Healthy Appetite For Hospitality Despite Cost Of Living Crisis

New research from CGA by NIQ reveals consumer demand for Britain’s pubs, bars and restaurants has stayed robust during months of rising household bills

CGA’s monthly Cost of Living Pulse shows two in five (40%) consumers went out to eat and drink at least weekly in April 2023 This figure is unchanged from March and down by only two percentage points from six months ago in October 2022 More than nine in 10 (94%) consumers went out at least once in April one percentage point more than in March and two points more than the level of six months earlier

In another sign of stability just under a quar ter (24%) of consumers told the Cost of Living Pulse they went out more frequently than usual in April just one percentage point down from six months ago While 43% say they went out less often than they usually would, this figure is unchanged from October 2022 This group is dominated by consumers who were already lower-frequency users of Britain’s On Premise while the impor tant core of regular visitors have maintained or increased their trips out

The Pulse also indicates that hospitality remains a top priority for many people’s discretionar y spending Two in five (39%) consumers say they would prioritise visits to pubs, bars and restaurants if their disposable

income were to be cut fur ther a significantly higher number than those who would protect their spending in areas including clothing (28%), home improvements (27%) or international holidays (27%)

The sur vey results are in line with CGA’s sales data showing solid sales for pubs, bars and restaurants The latest edition of the Coffer CGA Business Tracker, which measures sales at Britain’s leading managed groups, repor ted like-for-like growth of 6 9% in April 2023 a seventh consecutive month of year-on-year increases However with growth well below the current high rate of inflation sales remain down in real terms

Charlie Mitchell, CGA by NIQ’s research and insight director, said:

“Consumer confidence may be fragile , but our Cost of Living Pulse makes it clear that people remain as eager as ever to eat and drink out They know that pubs, bars and restaurants provide experiences they can’t get anywhere else , and they will give them up only as a ver y last resor t However, it’s also apparent that many consumers are watching their outgoings extremely closely, and want full value for money when they go out In such a demanding and increasingly polarised market, it’s more impor tant than ever for businesses to understand the latest consumer habits and priorities and deliver consistently memorable and good-value experiences that keep guests coming back ”

Brewery Insolvencies Rise as Operational Costs Increase

Soaring operational costs and a greater competition between brands have seen the number of UK breweries becoming insolvent more than triple in the past year with smaller brewers worst affected, according to data released by tax and audit firm Mazars

Using Insolvency Ser vice data, the company said the number of insolvencies rose to 45 in the year to March 31, 2023, up from 15 in the previous year Paul Maloney, associate director at Mazars, said the insolvencies are largely of smaller craft breweries who have “suffered from an oversaturated market and from rising overheads”

Mr Maloney said: “Craft breweries have been struggling for some time , but rising prices have brought their financial challenges to a head Craft brewers often offer ‘premium’ beers, but consumers are

turning to cheaper alternatives

As such, discount brands produced by large international brewers and supermarkets’ own brands are increasingly becoming a choice for consumers

“The craft beer market has grown enormously over the past decade The cost of living crisis means that many of these brewers are struggling to car ve out a niche in a shrinking market Some of them will not make it

Smaller breweries also often suffer from limited routes to market, lack proper distribution channels to consumers, and are dependent on taprooms and supplies to local bottle shops Those restrictions limited the turnover of many craft breweries, meaning they were unable to break even

TLT Reveals Key Trends In The Hospitality Sector For 2023 / 2024

National law firm TLT has revealed key trends and notions that have shaped the hospitality sector in 2023 and which are anticipated to drive growth in 2024

The data was disclosed in a repor t commissioned that surveyed 500 UK hospitality operators including restaurant groups and vir tual experience operators

Faced with cost pressures impacting consumer spending, changes in consumer demands and staffing challenges, the repor t suggests operators are having to broaden their offering to entice customers through their doors and think outside of the box to attract and retain valuable talent Here we look at some of the key trends facing the sector in 2023 / 2024:

LABOUR SHORTAGES

The repor t revealed that staffing continues to be a major issue and was highlighted by operators as the biggest social economic factor impacting the sector with 56 6% of those sur veyed claiming that staffing was their main concern in 2023 65% of operators shared they are using environmental, social and corporate governance (ESG) to attract and retain staff For example , operators have invested in ensuring the working environment is suitable for new recruits, they are turning their attention to sustainability and have introduced wellbeing char ters

Looking forward, Joanne Hennessy, business immigration par tner at TLT claimed that recruitment challenges in the sector have been exacerbated by events such as Brexit and the pandemic Joanne reflects that adding hospitality roles to the government’s shor tage occupation list (sol) could open up the sector to a much wider labour market

GROWTH AND INNOVATION

Adapting to the changes in consumer trends and attracting a wider client base is now more impor tant than ever for driving growth and building a sustainable business in hospitality Over half of those sur veyed stating attracting a new customer demographic as a growth strateg y in the next 12 to 18 months The highest percentage of respondents (48 4%) choosing ‘expanding the use of social media platforms’ as presenting the biggest oppor tunity for growth and innovation This was followed by ‘wellbeing’ (35 9%), ‘personalisation’ (30 2%) and introducing ‘plant based’ menus (27 8%) In addition, 42 9% are looking to expand their customer

base through good business principles and value adds such as EV charging infrastructure on sight

New openings, expanding deliver y offerings and developing new brands and concepts were also sighted as top oppor tunities for growth 24% stated they have been looking at new openings, 17% at deliver y oppor tunities and 35% have already developed new concepts and brands to drive revenue In terms of barriers to attracting consumers, cost pressures are top of the list with 49% of respondents saying they’re looking to reduce their cost base

SUSTAINABILITY

The repor t also revealed that despite the economic headwinds sustainability remains a key focus, with 33% saying they were planning to make changes within their businesses in the next 12 months Half of operators said they were already engaged with local communities to promote the impor tance of ‘sustainable socialising’, while 33% said they had a net-zero strateg y in place

However, despite a clear wave of intention 54% of operators said balancing the cost of investment was holding back their sustainability goals

Paul Crighton, banking par tner at TLT, commented that for those facing cost barriers in achieving sustainability goals, green loans could be a viable option but sustainability-linked loans are only just becoming mainstream He states that “using a green loan could be an option for those wanting to make their buildings more environmentally friendly; they’re available to borrowers carr ying out green projects such as purchasing a building with excellent green ratings ”

Julian Mant, par tner at TLT commented: “2023 is the year for the hospitality sector to look to innovate and grow and this repor t is a clear indicator that this is what will happen This repor t draws on a sur vey of those working in or supplying hotels restaurants pubs bars and event venues across the UK and includes direct conversations with senior leaders I believe this repor t is a valuable tool for those looking to innovate and grow this year and beyond Download the Rethinking Hospitality Repor t: Rethinking Hospitality: Embracing Challenges, Unlocking Growth – TLT LLP

Pubs Code Adjudicator’s Tied Tenants Survey

Shines A Light On Pub Co And Tenant Relationships

PCA ISSUES FINDINGS FROM ANNUAL SURVEY, WITH MARSTON’S COMING OUT AS THE TOP PERFORMER ACROSS THE BOARD

The Pubs Code Adjudicator (PC A) has issued the results from this year ’ s edition of its Annual Tied Tenants Sur vey shining a light on tenant sentiment towards, as well as their relationships with, the UK’s top six pub companies: Admiral, Greene King, Marston s, Punch, Star, and Stonegate

The PC A s largest ever sur vey canvassed the opinions of a record 1,206 tied pub tenants, with individual conversations gauging their thoughts and opinions on a variety of key areas relating to the transparency obligations imposed by the Pubs Code , including overall satisfaction with their pub company, happiness with their type of tenancy agreement, their relationship with their Business Development Manager and Code Compliance Officer and sentiment on the information provided to them

The sur vey indicates that 62% of tenants are happy with the current relationship they have with their pub company – a figure that is unchanged from last year s sur vey The areas where tenants feel pub companies are performing best include fair and transparent treatment of tenants (with four in five tenants saying their BDM is fair with them in discussions), providing quick response times to concerns and issues raised, and the provision of information

The data reveals that tenants at Marston’s have the highest overall satisfaction rates at 85%, a +12 percentage point increase on last year This is followed by Greene King (75% +8 year-on-year) Admiral (75% -5 YOY) Punch (60%, +13 YOY), Star (55%, -5 YOY), and Stonegate (50%, -9 YOY) When focusing on tenant satisfaction with their tenancy agreement, 62% of respondents are currently satisfied, while 19% are actively unsatisfied

Typically, tenants with a tied lease agreement are least satisfied (56%), while tied tenancies, franchises and other similar types of agreements are leaving tenants more satisfied (67%) Tenants at Marston’s have the highest levels of satisfaction with their agreement (79%)

A clear majority of new tenants feel they are being set up for success by their pub companies The data indicates that 86% of respondents

whose tenancies star ted in the last two years found the information they received from their pub company to be useful, while 64% of new tenants found the sustainable business plan useful 94% of Marston’s tenants and 92% of Greene King tenants were satisfied with the information and materials provided to them at the star t of their tenancies, suggesting that the better prepared tenants are from the outset, the higher the likelihood that they will be satisfied with their tenancies in the longer term

Tenants were also asked a series of questions about their Business Development Manager (BDM) and Code Compliance Officer (CCO) and 81% of all sur veyed tenants think their BDM is fair and reasonable (+5 percentage points on last year), with Greene King showing the highest increase from 77% satisfaction in 2022, to 88% this year, just below Marston’s at 92% Star, Punch and Stonegate all performed better in this area than last year, with Star up to 83% from 75% and Punch up to 78% from 72%

Stonegate was at 73% compared to 71% last year Fur thermore , 55% claimed they provide the requisite level of business planning suppor t (-1 percentage point on last year), with Marston’s (81%), Admiral (67%) and Greene King (67%) all scoring above average; however only 37% of tenants are happy with the way they manage repairs and dilapidations (-2 percentage points on last year), but tenancy type could be driving this as

tenants with a tied lease agreement recorded just 26% satisfaction, followed by tied tenancy (40%), and other types of agreement (51%)

Turning to the CCOs just one in four tenants know who their CCO is Of those who can name them, 56% are satisfied with the information and advice provided to them about the Pubs Code (+4 percentage points on last year), and 51% are confident in how their CCO handles matters related to the Pubs Code (+7 percentage points on last year)

Commenting on the sur vey findings, Fiona Dickie , the Pubs Code Adjudicator, said: “It’s encouraging to see overall tenant satisfaction is in line with last year s sur vey, despite the increasingly challenging and demanding market conditions that continue to plague the industr y There is, of course , some way to go to improving this figure from 62%, with some individual pub companies having more work to do than others, but we re confident that, with the PC A s suppor t, they will be able to increase this figure

“While it’s cer tainly a positive that such a high propor tion of tenants are aware of the Pubs Code , at 84%, it is more concerning that only 54% are aware of the PC A and the suppor t we ’ re able to provide The fact that only 37% of tenants are happy when it comes to repairs and dilapidations at their pub is a core area of concern that needs to be analysed and improved upon, and is an example of something the PC A can help tenants with

“It’s clear from the sur vey findings that the tenants who are best prepared and made aware of their Pubs Code rights from the outset are the ones that ultimately experience greater levels of satisfaction throughout their tenancies At the end of the day compliance with the Code in a meaningful way is good for business, and we exist to ensure that tenants are happy so that they can run the most successful pubs possible for them and their pub company

“We’re looking forward to working closely with the six largest pub companies, as well as their tenants, to help develop and enhance fair relationships across the board and ensure that all par ties have got as much suppor t and the requisite information they need to perform at the peak of their abilities ”

Historic Tylers Green Pub To Reopen After Major Refurbishment

A much-loved Buckinghamshire village pub reopened at the weekend following a £240,000 revamp

The overhaul of The Horse & Jockey at Tylers Green has been under taken by Heineken-owned Star Pubs & Bars and licensee Alex van Someren It has upgraded the historic pub into a great quality traditional village local and introduced affordable pub grub

The external works have carefully renovated the outside of The Horse & Jockey, painting it pale grey and installing new lighting, signage and planting to bring out all its character There is an area of smar t new seating for 50 at the front and an enclosed 50-seater garden, complete with new decking and lantern lighting, at the rear

To add to the histor y, Alex has made a display of pictures of the pub and the area through the ages

The reopening marks Alex’s first anniversar y as licensee of The Horse & Jockey Alex formerly ran The Squirrel at Penn Street until her lease expired in spring 2022 Recalls Alex: “The Horse & Jockey had only been open intermittently over the previous four years and a number of its customers had moved to The Squirrel When they heard I was looking for a new pub they asked me to take over The Horse & Jockey It was shut at the time and they were fearful for its future They even banded together and helped clean the pub and tidy the garden Since then, local residents have suppor ted me ever y step of the way, and people tell

New Award Winning Technology Can Save

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me The Horse & Jockey is the busiest it has been in 40 years It’s fantastic to be able to thank ever yone for their backing with this refurbishment ”

Adds Alex: “I fell in the love with The Horse & Jockey as soon as I walked in It’s my ideal pub – a beautiful old building in a lovely par t of the world with a welcoming community around it It looks gorgeous now the work has been done It’s so exciting to be finally opening the doors and showing ever yone the changes ”

Comments Star Pubs & Bars’ area manager Andrew Downie: “Alex has put her all into The Horse & Jockey over the past 12 months, focusing on what the community wants and bringing in a quiz dar ts and live music It’s no surprise people who hadn’t been in for years in addition to a host of new customers have become regulars Alex has done a tremendous job of reviving the pub’s for tunes, turning it into thriving, popular local even before the investment The Horse & Jockey has a fantastic new look to match, and I ve ever y confidence that, with Alex at the helm, it will continue to go from strength to strength ”

The Horse & Jockey is believed originally to have been three cottages that were conver ted into a pub in 1844 It was initially named The Horse & Groom

Independent Hotels In The UK WellPositioned Heading Into Summer Season

From Januar y to April 2023, hotels in the UK recorded a rise of 23% in Revenue Per Available Room (RevPAR) compared to the same period in 2022

(BREDA) 7 June 2023 Despite ongoing global macroeconomic uncer tainty, independent hotels in the UK have posted strong levels of recover y thus far in 2023, outpacing 2022 performance indicators This is according to the latest data from hotel management tech solution RoomRaccoon which monitored key performance metrics from over 2000 rooms in boutique hotels, B&Bs and guesthouses across the region Hotel revenue per available room (RevPAR), the standard metric for measuring top-line performance , averaged £53 between the months of Januar y and April this year, a measurement 23% higher than the same time in 2022 Fur thermore , the long weekend at the star t of May saw RevPAR peak at £124 on Saturday, 29 April –the highest volume recorded by hotel management software company, RoomRaccoon since it launched its UK division in 2019

This jump in RevPAR performance is driven by an increase in both occupancy and average daily rate

According to RoomRaccoon’s data, hotel occupancy recorded between Januar y and April increased from 39% in 2022 to 43% in 2023, while ADR grew from £110 in 2022 to £123 in 2023

Commenting on the data, the Market Head of RoomRaccoon UK, Ed Kerr says: “Although inflation and rising operating costs have had a substantial impact on industr y rates, the rise in ADR is also indicative of hotels capitalising on sustained travel demand in 2023 ”

Ed cautions that with higher room rates come increased guest expectations “To provide that extra touch of hospitality, hoteliers can leverage customer data in their PMS to identify patterns, preferences, and trends, and create a more tailored experience for guests This will help avoid a drop in guest satisfaction due to increased costs ”

RoomRaccoon RevPAR performance in the UK

Admiral Taverns Raises £85,000 for Mental Health Charity

Admiral Taverns community pub group, which owns nearly 1,500 pubs across the UK, has raised an incredible £85,000 for its charity par tner, Chasing the Stigma – a charity dedicated to normalising the subject of mental health and ensuring ever yone can find essential suppor t when they need it most

On Saturday 20th May, Admiral employees, family and friends embarked on a 34-mile hike across Cheshire’s famous Sandstone Trail raising over £50,000 for the walk alone Star ting in Frodsham, the route took par ticipants through Cheshire – home to the Admiral Taverns Headquar ters – ending in Whitchurch at the Shropshire border In total, the team walked more than 1,100 miles, totaling over 2 5 million steps

To round off the day, a celebrator y barbeque was held at one of Admiral’s community pubs, The Watergate in Whitchurch Admiral Taverns announced Chasing the Stigma as its charity par tner at the star t of 2022 in suppor t of Founder and CEO, Jake Mills and his team in their journey to eradicate the stigma around mental health

As par t of the fundraising effor ts this year, Proper Pubs, the community wet-led operator division of Admiral Taverns tasked each of its pubs with raising at least £100 throughout May by hosting different charity events including barbeques live music and quiz nights Last year Proper Pubs raised an additional £35 000 throughout August by hosting multiple charity events

All proceeds from the events and the charity walk will be donated to Chasing the Stigma enabling it to

continue its impressive charity work and ensure that its Hub of Hope app – the nation’s go-to mental health ser vices signposting tool –remains free

Chasing the Stigma also aims to create an environment of understanding through its Ambassador of Hope training This has been developed so that organisations can commit to embedding positive mental health actions via training, activities, online resources and direct communication and suppor t with the charity team

Jake Mills, Founder & CEO at Chasing the Stigma, commented: “On behalf of the whole team at Chasing the Stigma, I would like to thank Admiral Taverns and their family and friends for raising a fantastic £85,000 for us We are completely astonished by this and feel exceptionally touched by ever yone ’ s effor ts The conversation around mental health is more impor tant than ever and with this donation we will be able to continue the work we do and suppor ting those who need it the most ”

Chris Jowsey, CEO at Admiral Taverns, commented: “Chasing the Stigma is an extremely impor tant charity which is close to all our hear ts It was a fantastic and thought-provoking day walking with the Admiral team their families and friends to hear about their own experiences and discussing this impor tant issue Pubs are the cornerstone of British life and it s impor tant to recognise that they aren t just a place to drink but can act as a safe place for people to talk openly when they re struggling with challenges We are so proud of this par tnership and hope that it continues to break down barriers and fur ther facilitate the conversation around mental health ”

New Appointment At Brakspear To Bolster Team Development

Pub operator Brakspear has appointed Simone Brown to a newly-created Head of People role as the company looks to bolster the attraction engagement retention and development of team members Brown will work primarily within the 10-strong Honeycomb Houses managed estate

Brown has worked in a number of HR and people development roles across retail and hospitality, including positions with Intercontinental Hotel Group, Elizabeth Arden and The Hyve Group events company Brakspear chief executive Tom Davies said: “We’re delighted to welcome Simone to the Brakspear family and confident that her experience and skills will be an enormous asset to us Our pubs are nothing without the people who work in them, so this new role is a strategically impor tant one for us

“The Honeycomb Houses’ ethos of ‘Our House , Your Home’ relies on team members to live and breathe it Simone will play a vital role in helping to recruit the right people , instilling the Honeycomb values and creating an environment where our team members provide the outstanding customer ser vice that puts our pubs ahead of the competition ”

Brown will work on all aspects of attraction, engagement, retention and development liaising with colleagues in training operations and marketing at head office and pub level

As par t of Honeycomb Houses’ commitment to its team members, they have just launched an Early Pay scheme giving quicker access to wages, are developing a new career pathway and are holding their first ever Team Day and awards presentation this September, attended by all 250 employees

Brown said: “Moving to Brakspear is a great oppor tunity Honeycomb Houses are wonderful pubs run by talented GMs and teams, and I’m looking forward to helping to further embed the ‘Our House Your Home’ culture so that ever y team member is reaching their potential and our pubs are delivering the best experience to ever y customer on ever y visit

At the same time , John Gormally is joining Honeycomb Houses as an interim operations director, to cover for maternity leave

With a wealth of operations experience gained at Pitcher & Piano and the Revere Pub Group, Gormally will look after the Cotswolds pub estate , while also adding value across the wider Honeycomb House estate

Cumbrian Businesses Dominate VisitEngland Awards For Excellence

Cumbrian tourism operators dominated last night s VisitEngland Awards for Excellence , scooping three coveted ‘Gold’ awards AND four ‘Silver’ awards

The prestigious awards have been running for more than 30 years and champion innovation, quality and best practice to recognise businesses and individuals who raise the bar of England’s tourism offer

With more finalists than any other destination, Cumbria was already blazing a trail going into the VIP awards ceremony at Warner Bros Studio in London, hosted by hotelier and TV presenter Alex Polizzi

THE GOLD AWARD WINNERS WERE:

Unsung Hero Award – Michael Wilson Official Guide to the Kent Estuar y

Small Hotel of the Year – Askham Hall

Camping, Glamping, and Holiday Park of the Year – The Quiet Site , Ullswater

SILVER AWARDS WERE PRESENTED TO:

New Tourism Business of the Year categor y – Bassenthwaite Lake Station

Experience of the Year categor y – Shed 1 Distiller y, Ulverston

Small Visitor Attraction of the Year categor y – Muncaster Gardens and Hawk & Owl Centre

B&B and Guest House of the Year categor y – Cedar Manor, Windermere

All seven were shor tlisted after being big winners at the Cumbria Tourism Awards 2022

Managing Director of Cumbria Tourism, Gill Haigh, says:

“Wow, what a result for Cumbria! Three gold and four silver awards at this level is an exceptional achievement and reflects the sheer quality and diversity of Cumbria s tourism offering

A big well done to all seven Cumbrian winners representing our county on the national stage We are in awe , and SO proud of you all!”

VisitEngland Director Andrew Stokes, comments:

“It is fantastic to come together as an industr y to celebrate our worldclass tourism businesses Competition this year was fierce with customer ser vice excellence evident across ever y categor y, thanks to the passion and dedication of individuals

“I congratulate all the winners and especially those who won Gold, an achievement cementing their place as the countr y ’ s crème de la crème , standard-bearers for England’s tourism industr y ”

The announcement comes exactly one month before the Cumbria Tourism Awards 2023, taking place at the Castle Green Hotel in Kendal on Wednesday 5 July Many of this July’s winners will themselves have the chance of representing the county nationally at next year ’ s VisitEngland Awards for Excellence

Suffolk Restaurant And Bar, The Mill, Gains Safety Accreditation

The Mill Restaurant and Bar in Stowmarket has become the first in Suffolk to be accredited under the Licensing Security and Vulnerability Initiative (Licensing SAVI)

The Mill Restaurant and Bar, located on Stowmarket’s Station Road East, is the first venue in the county to successfully apply for the accreditation, suppor ted by Suffolk Constabular y

Par ticipating premises conduct a self-assessed audit of the physical safety features of their venue , as well as any existing policies and schemes in place , in order to receive a star rating to display to show they are responsible businesses that consider the welfare and vulnerability of their customers and staff

Rober t Perr y is Director of the Maltings Enter tainment Complex, trading as the Mill Restaurant & Bar and Carbon Nightclub in Stowmarket He found Licensing SAVI to be beneficial in helping him evaluate the venue ’ s existing policies and security measures and to make improvements where needed:

He said: “I was thrilled when I heard about Licensing SAVI and thought it was a great idea The four licensing objectives are ver y impor tant to us as we take pride in our customers’ safety We are grateful to have the Licensing SAVI scheme in place as it has benefited our venue staff and customers

“I would like to thank the rest of my team for their commitment in keeping our venue safe for all our patrons and staff ”

Launched in March 2021 Licensing SAVI ensures licensed premises are aware of and meet the standards required by responsible authorities in England and Wales It was developed at the request of the Home Office and is backed by the National Police Chiefs’ Council

A key objective is to ensure licensees demonstrate compliance with the Licensing Act 2003 and promote the four licensing objectives: prevention of public nuisance; prevention of crime and disorder ; protection of children from harm; and public safety

Sergeant Daniel Peck, of the West Neighbourhood Par tnership Team, said: “It’s great that those running The Mill Restaurant and Bar have taken this oppor tunity to invest in their business and show that customer safe-

ty is a key consideration of their operations

“Licensing SAVI is a fantastic tool, created by the Police Crime Prevention Initiatives (Police CPI) to help venues identify improvements they could make to their operation and highlight the good work they already do to keep people safe

When seeking the accreditation, venues must show knowledge of correct procedures in a number of areas, including staff training, underage sales policies, first aid, identifying vulnerable customers, banning protocols and drugs policies The accreditation also suppor ts venues by raising awareness of key issues, such as women ’ s safety and drink spiking

Chief Superintendent Marina Ericson said: “I would like to congratulate The Mill Restaurant and Bar on being the first venue in the county to receive the Licensing SAVI accreditation

“I hope this is the first of many venues that sign up in Suffolk I believe this initiative can only be a good thing for venues and their staff, to ensure ever yone is aware of the proper guidance and procedures, which in turn benefits those who visit these Ian Shuttlewor th from Licensing SAVI applauded the team on their achievement: “Congratulations to Rober t and the team at the excellent Mill Restaurant and Bar on becoming the first venue in Suffolk to be accredited with our award and in doing so achieving our highest rating of 5 stars

“We are delighted to be working in par tnership with Suffolk Police and the Local Authorities across the county in rolling out Licensing SAVI to more venues and in turn helping contribute to the safety and the feeling of safety within the night-time economy

“We are a Police-owned, not-for-profit organisation focused on crime prevention, and we ver y much look forward to more venues becoming accredited across Suffolk in the near future We urge members of the public to star t looking out for our star rating in windows of venues when they go out, and be happy in the knowledge that they have under taken a thorough assessment to look after your safety and security and deal with any vulnerability ”

Electrolux Professional Has Unveiled Southern Contracts, Based in Dorset, as Their Top Performing UK Distributor Across Last Year

This award is for the company with the highest national sales of their professional laundr y products

Adam Elphinstone , MD of Southern Contracts, said: “This is the 25th year we ’ ve won this award and consequently cherish a long and special relationship with Electrolux Professional and are always proud to work with their products for both provision, installation and ser vicing The installations have been carried out across all our sectors; marine , care and hospitality Some have been incredibly complex but all have been extremely satisfying ”

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “We’ve had a special relationship with Southern Contracts for over 30 years, and during that time they have regularly confirmed themselves as our highest performing par tner for

laundr y in the UK We count them as a first-class par tner

“I personally have worked with them over 6 years and can always trust them to select the best solution and provide exemplar y after-care for all our customers, whatever their sector

“With their in depth understanding of our products, gleaned over the decades of our relationship, they continue to preser ve the first-class friendly care of a family run business for both their remote and local customers ”

For more information about products and ser vices on offer, contact Southern Contracts’ exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commitment to ser vice please telephone 03301 222888 or visit www.southerncontracts.co.uk

Inclusive Policies In Hospitality Demanded By Customers, New Survey Shows

A new sur vey by UKHospitality and CGA by NIQ shows that almost two-thirds of customers think a venue ’ s equity diversity and inclusion (EDI) policy is impor tant

The overwhelming majority of consumers responding to the sur vey were clear that they felt EDI policies were impor tant to them (64%) but only a third said they see venues adver tise their work on EDI and accessibility

Three in 10 people said they would be more likely to visit a venue if it promoted its EDI policies, demonstrating a significant oppor tunity for hospitality businesses to showcase their work

UKHospitality Chief Executive Kate Nicholls said: “Hospitality has always been a people-first business and has a tradition of being one of the most inclusive sectors in the world

“I know day-to-day there remains a huge amount taking place to ensure that remains the case and that we continue to enhance our equity, diversity and inclusion credentials

“These new statistics show that this work is clearly valued by the public and is actually a significant factor in where they choose to visit It’s encouraging that customers want to see and understand the work we ’ re doing and is a clear indication to businesses to bring this work to the forefront of their activities

“Whether it’s UKHospitality’s EDI committee the Hospitality Wellbeing and Development Promise or our guide to recruiting over 50s there is a huge amount happening in this space for us to shout about

“I’m delighted to dedicate this latest edition of Future Shock to EDI and showcase the work the sector is doing to be as equitable , diverse and inclusive as possible

CGA’s Director of Hospitality Operators and Food, EMEA, Karl Chessell said: By any measure , the first quar ter of 2023 has been challenging Never theless, there are some encouraging signs as we look ahead to the rest of 2023 Most impor tantly of all, CGA’s research consistently proves the public’s appetite for the special experiences that only hospitality can provide

“While some consumers are being forced to tighten their purse strings at the moment, visitation levels have not yet been significantly affected and we can be confident they will rise again when people feel more cash in their pockets “Hospitality is a resourceful and resilient industr y with a bright long-term future despite the current challenges It is also a ver y responsible sector and committed to improvements on big ethical issues like sustainability and diversity ”

Take A Look Inside New Harlow Pub Following A £213,000 Makeover

The Purple Emperor on Momples Road in Harlow, reopened on Friday 26th May following a major investment of £213,000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a significant transformation with refreshed flooring, a new back bar, and a complete redecoration of the function room to add a modern twist to this traditional pub The outside features brandnew signage and lighting, creating an inviting entrance for the community

For opening night, customers enjoyed an array of enter tainment, including live music from local performer the Highwayman on Saturday as well as Karaoke and live spor ts

Operators of the Purple Emperor Richard and Karen (Kaz) Holloway said: “Opening night was fantastic; it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

“The feedback we received from our community was amazing, and we can t wait to see them again soon!

Rober t Halfon, MP for Harlow who officially reopened the pub, commented: “It was a pleasure to meet Richard and Kaz and to see first-hand the great work they both do in order to ensure the Purple Emperor sits at the hear t of Harlow, bringing the community together I would encourage ever yone to head down and

enjoy a drink in this fantastic pub The refurbishment looks great and I can’t wait to visit again in the near future ”

The Purple Emperor provides a wide range of drinks offers, including cocktails, wine , and fizz promotions The pub also hosts an annual schedule of events with offers all year round for the local community to enjoy, as well as charity events Operators, Richard and Kaz have already raised enough money to have a lifesaving defibrillator installed at the Purple Emperor through their amazing community engagement and fundraising events

Matthew Gurney Operations Director for Proper Pubs said: “The refurbishment at the Purple Emperor looks fantastic – the team have worked really hard to ensure it is a success for the local community

“On behalf of the Proper Pubs team, we would like to wish our community heroes, Richard and Kaz, ever y success for the future in making the Purple Emperor a fantastic hub of the community

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives, from Christmas selection box collections to local foodbank donations This Easter, Proper Pubs collected over 12,200 Easter Eggs for local charities and recently installed its 85th defibrillator across its estate

Sir Graham Brady Announced as New Chair of Wine and Spirits APPG

Sir Graham Brady, MP for Altrincham and Sale West, and chair of the 1922 committee , has been elected as the new chair of the All-Par ty Parliamentar y Group (APPG) for Wine and Spirits

He brings with him a wealth of experience , as one of the most well-connected and senior MPs in the Conser vative par ty Sir Graham will step down from Parliament at the next election as the longest-ser ving Chair of the 1922 Committee in histor y having worked with five prime ministers during his tenure

Visiting the London Wine Fair this week Sir Graham was able to hear firsthand from wine and spirit businesses on how they will be impacted by the new alcohol taxation system from 1 August

Sir Graham Brady said: “I am ver y pleased to take up the role as chair for the APPG for Wine and Spirits and look forward to flying the flag for the UK s outstanding wine and spirit sector There are many challenges ahead for the trade and I intend to make sure Government understands how best to help suppor t it

Talking to businesses at the London Wine Fair today it is clear that the new duty increases will have a damaging economic impact on the sector and it is imperative that we do all we can to avoid any job losses and unnecessar y cost increases for consumers ”

Miles Beale , Chief Executive of the Wine and Spirit Trade Association, said: “We were delighted that MPs have elected as experienced an MP as Sir Graham Brady to chair of the APPG for Wine and Spirits, which the WSTA is proud to suppor t He brings with him a passionate for our members’ products, a belief in fairness

and a desire to help UKI businesses thrive We both believe enthusiastically that the world-renowned UK wine and spirit sector deser ves much better suppor t from the Government

“In par ticular Sir Graham understands that the ‘double whammy’ tax hike – the highest single increase for almost 50 years – which comes into force this summer is a par ticularly bitter blow for the UKs SME rich wine and fortified wine businesses ”

The WSTA acts as secretariat to the Wine and Spirit APPG and has worked closely with the group over the years by raising the profile of the industr y and securing several freezes in the wine and spirits duty

However the Government’s recent decision to punish wine and spirit businesses and consumers with a 10% duty hike for spirits and a staggering 20% for wine from 1 August It is the largest increase in spirits duty since 1981 and in wine duty since 1975

Sir Graham has already submitted a number of PQ’s challenging the duty hikes and we hope that the Government listens to the concerns of British businesses and prevents punishing price rises for cash-strapped consumers

The APPG is also proud to re-endorse Father of the House , Sir Peter Bottomley, and Deputy Speaker, Nigel Evans as officers

Two new Labour officers were also elected, giving the group a strong cross-par ty identity Charlotte Nichols, chair of the Pubs APPG will provide strong links between industries, while Marsha DeCordova has several WSTA members and other industr y stakeholders in her Battersea constituency

Scotland Deposit Return Delayed Until October 2025

Scotland’s controversial deposit return scheme is to be delayed until October 2025 at the earliest

The recycling scheme was expected to launch in March 2024 however Circular Economy Minister Lorna Slater said she had been left with no choice after the UK government excluded glass from the Scottish scheme

She said she remained committed to introducing the recycling scheme – although it will be more limited than originally intended

Speaking at the Scottish Parliament, Ms Slater said:

“It is clear that Scotland’s deposit return scheme , in the scope and form passed by this parliament, cannot go ahead as currently planned

“Over the last 10 days, and right now, we are urgently establishing to what extent there is a way forward for a modified scheme , its scope , terms and timescales

That crucially depends on whether the UK government can provide timely, stable and reliable assurances on basic operational matters, such as trading standards, the 20p deposit and producer fees

“It also depends on to what extent there is industr y suppor t for an alternative scheme ”

Responding to the news UKHospitality Scotland Executive Director Leon Thompson said:

“Hospitality businesses across Scotland will be breathing a huge sigh of relief hearing this news and I’m delighted that the concerns raised by UKHospitality Scotland have been heard loud and clear

“The Deposit Return Scheme , even before recent UK Government inter ventions, was not ready to launch in March and businesses had made that clear to the Scottish Government Evidently, those inter ventions have made the prospect of launch impossible

“This is the third delay to the scheme and it is imperative that there is now a joined up approach from all governments It’s crucial that there is maximum alignment and interoperability across all schemes to make things as simple as possible for businesses

“Businesses are not against a recycling scheme – far from it Hospitality already has one of the best recycling records in the economy and we can do even more , but a Deposit Return Scheme needs to work for businesses It cannot be yet another piece of red-tape that is costly and burdensome

“It’s time for work to begin on a scheme that can genuinely achieve the environmental and sustainability ambitions we all have with true engagement with business ”

A NTIA Scotland Spokesperson said:

“NTIA Scotland welcomes the news that the Scottish Government’s DRS scheme will be delayed in its current form until at least October 2025 until a UK wide set of standards can be agreed Scotland’s DRS scheme as it had been designed was simply unworkable and both the Scottish and UK Governments must now take this opportunity to review the fundamental flaws and challenges that would have severely disadvantaged Scotland’s small businesses ”

“At a meeting this morning with the First Minister the single biggest message from business was that any scheme must be identical in scope and timing across the whole of the UK It s impor tant that we take a common sense approach and consider how to design a consistent and

fair UK wide set of scheme standards avoiding market distor tions ”

“We will continue to engage with Governments across all 4 nations of the UK on the implementation of a UK wide set of DRS scheme standards that learn lessons from the pitfalls and mistakes which unfor tunately were not able to be resolved in Scotland ”

Colin Wilkinson, SLTA managing director, said:

“We have always said that we will suppor t a DRS that is workable and practicable for both businesses and consumers – the DRS proposed by the Scottish Government was not

“Over five years ago, the SLTA, along with other hospitality trade and retail groups, told the Scottish Government that any DRS should be UKwide and without glass, and include a standardised deposit charge , bar codes and labelling across the UK

“Common sense has prevailed at last – yet the latest twist in this soap opera also throws up a whole load of questions: Will the UK be ready to implement a scheme in autumn 2025? Where does it leave Circularity Scotland (CLS), the scheme administrator in Scotland?

“It’s quite staggering when you consider how much time and financial investment has been invested by the hospitality and retail sectors, producers and the Scottish Government in tr ying to plan a DRS for Scotland that is now going nowhere

“It’s now time for reflection and pause for thought to consider the implications for ever yone involved before taking any decisions on what happens next ”

Mr Wilkinson added: It is hugely disappointing that DRS – something that should be a force for good – has been reduced to a tardy political battle Businesses deser ve better than this

The next steps must be the right steps with both the Scottish and UK governments and industr y taking a grown-up approach – focusing on what is right for businesses and consumers – and leaving politics out of it ”

Spirits and Cocktails

Mixologist's Garden: The Rising Sensation Among UK Bartenders

Mixologist's Garden, a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y drink experiences

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks The brand s products are all-natural vegan-friendly gluten-free and without any preser vatives ensuring that ever yone enjoys them, while freeze-dr ying technolog y offers months of ambient shelf-life for bars

The response from bar tenders has been overwhelmingly positive with many praising Mixologist s Garden for its commitment to quality and sustainability

"Our mission is to empower bar tenders to create the Perfect Ser ve and

delight their customers," said Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist s Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality "We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve , whereas, in reality, only 42% of bars have any berries

For more information about Mixologist's Garden, please visit www.mixologistsgarden.com or contact the brand directly at hi@perfectyourser ve info

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

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing guru, Rober t Flunder who came up with the initial concept to add some theatricality to the drinks experience And the resulting creation was

Mermaid Spiced Rum

Introducing Mermaid Spiced Rum the latest spirit from the Isle of Wight Distiller y Tropical island blends crafted for sipping on island time Carried on trade winds across the Atlantic from the sunny Caribbean and discovered basking in golden light on Isle of Wight shores, then married together with local fruits and spices

Mermaid Spiced Rum is crafted from a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic , distilled in column stills and aged between 25 years in oak bourbon whiskey barrels Inspired by a long histor y of shipwrecks bringing Caribbean rum to our island shores, the unique spirit was created to honour heritage and

down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours

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

The 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

“The ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

folklore

Infused on the Isle of Wight with fragrant rock samphire fresh white cherr y and apricot honey from our beehives and black salt from our floodtides Gently spiced with local holy grass cassia and vanilla Smooth yet complex with a hint of sea air delicate caramel notes and vibrant fruity spice

This smooth and sophisticated rum gives soft vanilla, gentle spice and a hint of sea air on the nose , with honeyed caramel notes, vibrant cherr y and a sea salt finish to taste

Ser ving Suggestion: Fill a glass with ice and a measure of Mermaid Spiced Rum Top with premium Ginger Ale and garnish with a sprig of fresh mint and a maraschino cherr y for a refreshing and sophisticated ser ve

Purchase from the Isle of Wight Distiller y on 01983 613653, at office@isleofwightdistiller y com or via www isleofwightdistiller y com

Glebe Farm: The Purest British Oats

Pure , locally grown, gluten-free: Nobody does oats better

Oats are a natural superfood They are packed full of the vitamins, minerals and soluble fibre that helps suppor t a healthy gut and they are also naturally gluten free

Unfor tunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or r ye This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac or the estimated 10% of UK consumers now following a gluten-free diet

It was this gap in the market that saw sister and brother team Rebecca and Philip Rayner dedicate themselves to producing truly gluten free oats An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats

Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty The

Chef's Buyer's Guide

PureOaty range has been designed as the perfect pairing for barista quality coffee , but is also great with cereal or in a smoothie The range includes: PureOaty Barista

PureOaty Creamy & Enriched, and PureOaty Organic Barista

Packed with all the delicious flavour, creamy texture , and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup The only ingredients you’ll ever see on the car tons are oats, water, sunflower oil, and salt

And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas

100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where ever y single oat that goes into their products comes from That means ever y oat leaving the site is guaranteed to be of the best quality and 100% gluten-free Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products For more information, please visit www glebefarmfoods co uk

PEPPADEW® - the UK’s No 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodser vice

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW® s latest innovation is set to take menus by storm Made in the UK these delicious new bites balance the sweet, tang y flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb 100% vegetarian they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ Extremely versatile , they’re perfect for star ters, sides, tapas,

There is a better way to feed our future Founded in 2009, Beyond Meat pioneered plant-based meat that is crafted to look cook and taste like its animal counterpar t while being better for people and the planet Today, we ' re growing the plant-based movement globally

WE'RE ON A MISSION

Through small, ever yday choices -like shifting to plant-based meat- ever yone has the ability to make a meaningful impact on some of the most pressing issues our world faces today: human health climate change , constraints on our natural resources and animal welfare With products in retail and foodser vice

outlets, we re making plant-based meat more accessible to the ever yday consumer BETTER FOR YOU

OUR PROCESS: Through a simple process of heating, cooling, pressure and mixing, we ' re recreating the meaty taste and texture you love about animal meat

OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown r ice- contain no GMOs , antibiotics , hormones or c holesterol They're also pac ked with nutr ients , providing you with a great source of protein and other impor tant benefits you get from animal meat

Beyond Meat products enable you to Eat What You Love™ no sacrifice required

For example compared to 80/20 ground beef , our iconic Beyond Burger contains 35% less total and saturated fat fewer calories and a comparable micronutrient profile BETTER FOR OUR PLANET

Plant-based meat is far more sustainable to produce than animal-based meat Compared to a 1⁄4lb U S beef burger, producing an original Beyond Burger uses*:

99% LESS WATER

93% LESS LAND

46% LESS ENERGY

TASTING IS BELIEVING

Visit www.beyondmeat.com for fur ther information

*As of June 2021

Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is an independent UK-based wine merchant offering joyful and affordable wines to the UK hospitality industr y The collection is small yet perfectly hand-picked by the founders The wines are selected on merit and never dictated by trends and showcase family-run vineyards that have been producing quality wine for decades Bacchus

Wines offers top-quality, award-winning, beautiful wines at prices that venues can appreciate As well as managing all impor ts and customs, their consultancy can provide wine tastings advice on food pairing and significant discounts for businesses that sign up for trade accounts

So, what are the benefits of working with a small wine merchant?

Unlike bigger wine merchants, Bacchus Wines have simplified the wine selling business for hospitality venues Bacchus Wines PLDC is a boutique wine merchant but selects their wines carefully They work with wine estates who they know personally They also choose wines that are not

Ariela’s Gelato

Gelato is more than just icecream – it’s a pure taste of Italy

A truly ar tisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients, our Gelato is never loaded with ar tificial additives and preser vatives Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition And unlike mass-produced ice-cream, ar tisan Gelato is carefully crafted from the hear t When you forget tradition you lose taste; and without the ar tisan, you lose the ar t But with Ariela’s Gelato, you experience – and can taste – a true labour of love

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London

Chef's Buyer's Guide

faddy, they specifically pick wines based on decades in the hospitality industr y, so they know what drinkers and diners will enjoy Their range constantly evolves, and they are not tied to a par ticular vineyard Adding new choice vintages and limited editions they're convinced your customers will enjoy their wine offer

What else can Bacchus Wines PLDC offer hospitality venues?

As well as their personal approach to selling wine , they offer the following ser vices:

• Great pr ices

• Wine tast ngs

• Significant discounts

• Online accounts

• Handling of al shipping & log stics from vineyards

• Decades of exper ence in hospitality

• Help with food & wine pa r ing

• Sourcing rare wines

• The option to buy smaller quantities

like the one I grew up with – so I decided to just make it myself! And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK

Made in small batches using only the purest, highest-quality ingredients our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly ar tisan, lovingly crafted, authentic Italian Gelato

What really sets Ariela s Gelato apar t is the ar tistr y and exper tise that can only come from true experience and passion The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand one by one , flavour by flavour

Care goes into ever ything we do to make sure you and our customers receive the truest Gelato experience , and when it comes to creating our range , we ’ ve been passionate about pursuing perfection Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings

For fur ther information see the adver t on this page

If your customers enjoy top-quality wine and Champagne with provenance from winemakers who respect the terroir and the environment, get in touch Visit their website if you ' re after good prices with solid markup potential And if you want to book a wine tasting to discover just how good their wine range is, Bacchus Wines want to hear from you!

Find out more here - https://bacchuspldc .com/ Or call us on 0845 500 1040

The Next Generation of Fries Have Arrived… and They Are REALLY Crunchy!

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensor y dining experiences and sustainably-minded quality ingredients, and designed for the next era of dining out, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fr y can rival, appealing to diners that want the ver y best food experiences

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensor y pleasure as a means to boost their mental wellbeing and make them feel happier and UK operators want addedvalue products that offer a ‘ wow factor’ moment for their guests whether in-restaurant takeaway or home deliver y

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodser vice operators have never been higher Guests want to be wowed like never before and ever y element of a dish needs to deliver a great quality sensor y experience that goes beyond just taste! Our industr yleading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in

quality, taste and heat-holding capabilities, but now the time is right to elevate the fr y experience to a new standard in indulgent, sensor y potato enjoyment!”

Sensor y research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains † This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

Pete Evans adds; “We set out with clear vision to create the crunchiest fr y we ’ ve ever made and with REALLY Crunchy Fries we have cracked it! This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators

Ready to experience REALLY Crunchy Fries for yourself? Visit https://pages lambweston eu/en/really-crunchy-fries to request a sample now

Discover the Power of Chefs’ Most Trusted Bouillon* Chef's Buyer's Guide

Chef Tom Kerridge has joined forces with Knorr Professional Bouillons to launch a new online training hub for chefs ‘The Base’ contains exclusive recipes video tutorials and training tools that will help other professional chefs to improve their skills in the kitchen

As the new Creative Director for Knorr Professional Bouillons, two Michelinstarred Chef Tom has also developed a range of classic recipes with modern seasonal twists, each using products from the range in a different way The dishes showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement

Plant-Based Egg Alternatives from OGGS®

With plant-based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600,000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes, quiches and so much more with Scrambled OGGS® Producing 60% less CO2e than eggs, it s not just kinder to animals, but the environment too

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites

from cocktails With six months shelf life and a neutral flavour profile OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use , taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint

For more information contact trade@loveoggs com

Tom said: "Using bouillons in kitchens isn’t about cutting corners It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels ”

Knorr Professional’s Bouillons are available in Powder Paste and Jelly formats offering chefs versatility and flexibility in usage and application, plus consistent depth of flavour ever y time

GET TOM’S RECIPES AT UFS COM/BITB

See the adver t on the facing page for details

*Aggregated UK wholesaler value sales 52 w/e 27th Januar y 2023

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best-selling risotto completely sustainable from field to fork!

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations

Known to many as Italy’s first choice , Riso Gallo is one of the longest sur viving rice companies in Italy and is still growing A family run business, it is now in it’s 6th generation

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative star tups to give new life to the byproducts of the rice mill which produces the delicious range of rices of the Riso Gallo Brand Rice House is an Italian initiative in which the secondar y materials in rice cultivation are used to build

ethical houses

Rice by-products are even used by Mogu in a range of designer furniture production

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric When the Nero (black) rice is processed for the food industr y the by product of the deep grape coloured water is used as a natural dye

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging

The Gallo Risotto Traditional Arborio Carnaroli and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www.risogallo.co.uk

Cleaning and Hygiene

Choosing Washroom Equipment & Minimising Costs

wear and corrosion it s also hygienic and easy to clean

Behind-the-mirror systems are an especially durable option With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course , for legal compliance Often however, the costs of maintaining those facilities can far exceed the costs of installing them

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them

Consequently it is often helpful to choose larger-capacity dispensers They will reduce the need for regular inter vention and impor tantly help to ensure that guests don’t find them empty when they need them

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials Stainless steel is an excellent choice; it resists accidental damage ,

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements they should incur substantially lower costs overall Good washroom equipment can also make an important contribution to the customer experience Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business Specifying more reliable washroom equipment will make an impor tant difference , but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes –brushed, painted and lacquered – to match existing corporate branding

Finally, many businesses are keen to promote sustainability and here , stainless steel dispensers afford another benefit Made from 60% recycled content they can be fully recycled at the end of their long working lives Moreover, Dudley Industries’ products are made in a factor y using 100% renewable energ y, so their carbon impacts are fur ther reduced For added peace of mind they are also suppor ted by up to 10 years ’ warranty For fur ther information see the adver t on this page

edencleen from Cleenol

edencleen from Cleenol reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral par t of our DNA

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser a window cleaner and a laundr y detergent and fabric softener

Combining carefully formulated products with appropriate packaging, using recycled material or recy-

clable componentr y the range s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated ser vices

Careful use of enzymatic formulations and more traditional chemistr y brings a por tfolio of products that s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact

See the adver t on this page for fur ther information

Cleaning and Hygiene

Legionella Risk Assessments

Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist These are; an ideal temperature and some stagnation the perfect temperature is mid to high 30 degrees

C

Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections The Legionella risk assessment needs to be carried out to BS8580 by a competent i e trained person

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19 The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

pate without treatment The more serious illness can involve hospitalisation including ICU and even death

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week (Latest available data)

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly Temperature monitoring is also advisable , both of these actions MUST be recorded

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd

See the adver t on this page for details

Tork Offers Both Hygienic and Sustainable Skincare Solutions

Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market The two new high-quality refills come in foam and liquid formats, are dermatologically proven and cer tified with the EU Ecolabel

Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1 Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste

The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

scious choice

The hands of chefs and kitchen staff are subject to heavy wear and tear, especially in the dining and catering industr y The new Tork OdourControl Hand Washing Liquid Soap is special designed for professional chefs so they can focus on preparing and ser ving safe food The soap helps prevent the transfer of food residues via the hands while also helping to remove food odours such as fish and garlic It

Both come in factor y-sealed one litre bottles with single use pumps that provide a hygienic clean hand wash and help reduce risk of cross-contamination The bottles collapse as the contents are used, helping to reduce the waste volumes by 70%4

The demand for skin-friendly and sustainable hand hygiene products is increasing and Tork offers the perfect product combination to ensure the new standard of hygiene

Please visit: www tork co uk

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling

• Softener installation and maintenance

• ACOP L8 monitoring

Hospitality Technology

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

the information, which is ver y prone to mistakes

Our simple but affective app provides the chef the ability to keep a live updated menu with allerg y information held within it Customers simply login to the app and view the menu filtered to only show those dishes that are safe for them to eat

This app significantly reduces the risk of incorrect communication between customers & staff, especially when mistakes can be so easily made and these mistakes can cost lives

Up to 20% of the population experience some reactions to foods (The British Dietetic Association) so it’s no longer a minority issue , eating out should always be enjoyable ii should also always be safe

HOW IT WORKS FOR THE CUSTOMER

You can either find the restaurant’s menu by their unique allerg y menu code on their menu or website , or you can find restaurants in your location on a map

Many of us now limit the types of food we eat, for some it s simply because it will kill them, for others, it’s for health or moral reasons

However, it’s become a complex task to eat out these days, ensuring the food you have ordered is what you can eat Some restaurants provide different menus, but simply don’t cater for the complexity, such as they may provide a gluten free menu, but not a gluten free & dair y free menu combined Some restaurants provide complex matrixes but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly

It’s then ver y simply to filter the menu by the list of standard allergens, or click the vegan or vegetarian option The menu then displays showing only the items that you can eat, making a simple and easy to understand menu

HOW IT WORKS FOR THE RESTAURANT

There is an easy account area, where the menu and dish information can be maintained via computer or mobile phone The allergies are

At Castra Solutions, we understand the impor tance of reliable and high-speed WiFi for businesses of all sizes

Our WiFi solutions are designed to provide seamless connectivity and exceptional performance ensuring that your employees and customers can stay connected at all times

In the hospitality industr y having a reliable and highspeed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the impor tance of providing a top-notch WiFi experience

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire proper ty, from

assigned to each dish and it can be updated whenever it’s needed An email is also sent out once a month to ensure the allerg y information is checked and the menu confirmed that it is still up to date The company logo can also be uploaded to ensure the menu follows the restaurants brand

KEY BENEFITS TO RESTAURANTS

• Meet regulations for allergy information in one simple step

Ensure your menu allergens are always accurate and up to date

• Improve your customer exper ience for allergy sufferer s , vegans and veggies

• No need to re-pr int menus f you c hange ingredients

• Handy ema l reminder s to c hec k your menu

• Stop front of house staff making mistakes

• Keep your customer s safe from harm

HOW IT WILL MAKE A DIFFERENCE

It s so hard to ensure accurate communication between customer and the person preparing the food and Allerg y Menu helps to reduce this risk When failures happen in the communication, it cause have serious side effects for the customer and can even kill them Taking steps to reduce this risk is essential to all food establishments

hello@allerg ymenu uk

www allerg ymenu uk

guest rooms to public areas This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management By working with Castra Solutions, hotels can ensure that their WiFi network is designed to meet the unique needs of their proper ty and guests

In addition to providing reliable WiFi, hotels can also use their network to enhance the guest experience and generate revenue For example , hotels can offer premium WiFi ser vices for guests who require faster speeds or more bandwidth or provide access to streaming ser vices and other enter tainment options

In conclusion, providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today's digital world By working with a Castra Solutions and taking steps to optimize and secure their network hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience

Call us today on 0300 124 5005 or visit www.castrasolutions.co.uk

Using Payment Systems to Increase Recession Resilience

By Andrea Dunlop, managing director at Access PaySuite (www.accesspaysuite .com)

Having star ted its post-pandemic recover y, the hospitality industr y is now bearing the brunt of record inflation, impacting both its own costs and consumer spending

Last year more than 32 pubs in England and Wales closed for good each month due to factors such as rising energ y costs adding pressure and, according to the International Monetar y Fund (IMF), the UK economy is set to perform the worst out of all advanced economies in the year to come In real terms, this means that prices for customers and businesses aren’t set to stabilise any time soon

This is worr ying for hospitality managers Wages are climbing higher than any other industr y in the UK, and energ y bills are set to soar by up to 82% by spring this year All this paints a bleak picture so how can the industr y respond?

GETTING THE BASICS RIGHT

During the pandemic , digital payment systems were praised for helping the sector to bridge the gap between customers who were eager to return to ‘normality’ while adhering to guidelines and feeling safe

Whether this was through pivoting towards a takeaway model with PayFac technolog y or adding QR codes to menus to make it easy to order and pay via mobile devices the use of this type of technolog y has now become commonplace

As we reach another crisis point in the industr y it’s impor tant to approach it with the same sense of innovation – but not before getting the basics right first

STABILITY AND SECURITY

With digital payments now widely accepted, the priority for business owners must now be to move towards stability and security Of course , flexibility is

still a key factor – customers may ask to split the bill more often as their budgets become tighter Doing so with their card (or digital wallet) gives them a much better oversight of their spending but that does come with some risks too

Customers who are spending at your venue , or making a payment online , want to know that their payments will be quick easy and safe High profile data breaches are often making headlines, which cause the victims’ reputation to take a hit and are costly to fix

While these are on a large scale turning your attention towards investing in a secure payment system can help to reduce the risk of data being lost, while also providing reassurances to your customers that their sensitive financial information is protected

A 360-DEGREE APPROACH

Beyond point of sale , the way that payments are managed internally can also be transformed by digital systems, and doing so could put your business on a stronger financial footing

Cash flow has always been king but as wholesalers contractors and other suppliers also cope with the challenges faced by the sector, intelligent automated systems could help to highlight any missed payments before the problem becomes too big to solve

The leisure and hospitality industr y can bring a lot of joy to people’s lives, whether it’s suppor ting catchups with friends, hosting special moments or giving people a base to explore new cities

Yet when times are tough financially, it s a luxur y that many people choose to – or sometimes have no choice but to – go without Last Christmas 61% of people who were cutting back on spending chose to do so on gatherings, such as meals out

As decisions over where and how to spend disposable income become more challenging with the rising cost of living, the hospitality sector can ill-afford giving potential customers any more reasons to save their money With a few simple switches to your payment systems, it s possible to ensure you remain a first-choice when customers want a treat both during and beyond the current economic crisis

No More Trips To The Bank - And Your Cash Taken Care of with Loomis

ment cash flow information - a true end to end solution

Par ticularly popular is the Loomis SafePoint Compact, recently launched and exceptionally well received at the National Convenience Show in May Measuring just 610 x 200 x 460mm (HxWxD) Safepoint Compact fits easily into most busy environments and offers low-cost weekly terms which include ser vice and maintenance

tant issue which can diver t valuable personnel time and attention away from delivering the best possible standard of ser vice and product to customers

So, if someone told you no more cash counting and reconciling, reduced shrinkage and no more trips to the bank, how would that sound? Pretty good we hope!

Loomis has a comprehensive range of cash management solutions which are perfect for busy and dynamic environments - there is a menu of options to choose from but right now the most popular choice of businesses in the retail sector is a Loomis smar t safe package - including an ‘intelligent safe’ which will validate notes, count and reconcile cash, trigger automatic secure collections and provide valuable manage-

With cer tain packages and banking par tners Loomis is also able to offer Same Day Value , with takings credited to the bank account on the same day There are also other Loomis options available to help cash management run more smoothly, including cash collection and coin and note deliver y Yet again mo more trips to the bank!

With Loomis taking care of your cash, you can focus your attention exactly where you want it to be - on retaining customers attracting new ones - and developing a successful business

freely

Hospitality Technology

MCR Systems

Epos Now

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices With competitive rates and durable , secure hardware , 3R’s signature EPOS software , CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial repor ting

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately

In addition to these features CES Touch offers intensive operator management and in-depth financial repor ting

which is vital for businesses seeking to manage their staff and financial performance effectively With full cloud business analytics CES Touch also provides businesses with real-time insights into their sales inventor y and customer behaviour enabling them to make data-driven decisions to optimize their operations

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one , and NISA, allowing businesses to take advantage of automated promotions and price changes This feature is par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R’s offering is their commitment to excellent customer ser vice , providing 24/7 suppor t, 365 days a year Whether you ’ re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed

See the adver t below for details

Products and Services

In the UK we are lucky that the water boards ensure that the water supply into our businesses is healthy to drink To do that they often have to add chlorine to kill bacterial growth in the pipes Whilst it does protect us, it can also impact both the taste of our water, and the taste of the food we cook in the water

The taste impact is so huge that many businesses are now purchasing hot taps and dispensers to remove the chlorine taste That’s a great step forward, but caterers and restaurants can go fur ther

There are other water dispensers on the market, such as the LUQEL water dispenser Rather than just using an active carbon filter, this system uses a reverse osmosis filter as well, which removes impurities at a more micro level The filtration system removes the chlorine through its sediment and carbon filter but then it also removes smaller bacteria viruses heavy metals medical residues hormones and micro and nano-plastics through its RO filter As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away It s not just about the issues of the plastic on our environment, but also about the issue of the micro par ticles in our bodies

Unlike other RO filtration systems the LUQEL system then micro-doses natural mineral salts back into the water creating 30 mineralised waters The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low, medium and high carbonation Offering a business high quality, great tasting water that they can be sure is cleaned to the highest quality A mineralised water system that can deliver 30 different tastes without the need for purchasing storing and recycling of bottles or cans

A healthy mineralised water for both our bodies and our businesses www.luqel-water.com sales.uk@luqel-water.com

Celebrate Summer in Style with LittlePod

Summer is almost upon us and here at LittlePod we ’ re looking forward to celebrating picnic season in style!

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we ’ re on a mission to spread the word about REAL vanilla and its impor tance to the planet, whilst livening up hampers across the land

Be it a picnic in the park lunch on the lawn or a back garden barbecue LittlePod products will make your al fresco creations – both sweet and savour y – shine like the summer sun

LittlePod s responsibly-sourced products are great for the kitchen and the planet

alike and in choosing to keep it REAL, you ’ re making a difference to the farming communities in the Equatorial regions and, much fur ther afield, to the wider world

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preser ve biodiversity in the rainforest regions protecting the fragile ecosystems that are so impor tant to us all

LittlePod makes it simple to make a difference so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little pod on Instagram

DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering ser vices The company works with a broad por tfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water, steam & condense , oil and gas, soil and vent, rainwater among a range of other ser vices

An FE college in Nottinghamshire called on DL Mechanical’s exper tise to advise on a change of use project that would improve the facilities for mechanics apprentices Changing a classroom to a workshop required the installation of a wash down area A site sur vey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found

With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water

through small bore pipework up 3m to an adjoining pipe This ran by gravity to a soil and vent pipe some 60m away

Terr y Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project; The Sanispeed+ pretty much enabled the project to go ahead Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one ”

The Sanispeed+ is ideal for pumping waste water from appliances and sinks in light commercial applications and with four inlets it connects to a range of appliances It has a working temperature of 35°C but can handle temperatures up to 75°C for shor t periods It has a quiet motor and can be installed below counters or in cupboards out of sight if required

Reader Enquiries - Tel: 020 8842 0033 / www saniflo co uk

Is It Time For Some Fresh Promotions?

The star t of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas There is no better way to adver tise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Fur thermore , if you order printed banners by 11am they are delivered next working day and if that isn t good enough, the design is free too For more information on Printed Banners, check out www hfe-signs co uk today or see the adver t on page 5!

Girbau UK Launches Under Counter Washers and Dryers

Known for its robust commercial and industrial laundr y equipment, Girbau UK has launched its first professional grade Under Counter washers and dr yers that fit underneath standard 900mm height counters Both machines combine energ y efficiency, ease of use and compact size with high quality, durable construction making them ideal for hospitality applications

The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items It is available with

a choice of 6kg or 8kg capacity with either a pump or gravity drain All models have a 180-degree opening door for easy loading and unloading

Quiet long-life operation is assured by the washer’s sturdy Quattro™ construction with durable shock absorbers that allow virtually vibration-free high-speed spinning The washer features cast iron stabilisers for higher spin speeds, better water extraction and increased spin efficiency It has an easyto-use LCD user interface and 28 flexible programs including disinfection, mop, microfibre , allerg y settings and three customisable programs It also comes with in-

built ser vice diagnostics and a delayed star t function

The Under Counter dr yer can also be stacked on top of the washer to save space The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented The Sensi Dr y system automatically determines the right dr ying time , saving energ y and assuring fabric care Its auto programs save energ y as the running time is automatically adjusted according to load size and the required dr yness

Butterfly dr ying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt The lint filter has an automatic indicator to remind users to clean it for energ y efficiency and safety

The dr yer ’ s memor y function remembers the last program used including any chosen settings, so if nothing needs to change , you can simply press star t for the next load

The new under counter washer and dr yer are available to order from Girbau UK

Visit www girbau com

Products and Services

Can Your Hamper Packaging Be Sustainable?

Absolutely! Take A Look At Ours...

Jamu Wild Water

Jamu Wild Water is on a mission to rewild hydration from the inside-out The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocer y shelves with healthy sparkling drink options

Their sparkling water range features three delicious flavours –

Lemon, Blood Orange , and Raspberr y Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively suppor t gut-health

Tahi Grant-Sturgis, Co-ounder of Jamu Wild Water says: “where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

Blue Star Foods

Blue Star Foods have been catching, processing and selling crab meat for almost thir ty years, offering a quality product and long shelf-life throughout this length of time!

Sustainability - All the crabs we catch is wild caught and fully sustainable , only adult male crabs are kept for processing

Benefiting from Fracino's extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability

for longer, or, until you have finished the bottle!

The real advantage is that it is really aesthetically pleasing modern with that wonderful hint of elegance and panache and clean and hygienic without any drips no water marks on your table from condensation running down the side Highly recommended indeed!

And for anyone interested, the menu for the night was:

Panfr ied scal op w th Chor izo and a lemon butter

Paella - Home-made of cour se!

Orange Caramel Creams: Flan de Naranja

For fur ther details on the The Hielo® Wine Cooler visit www icecooldesign com or see the adver t on the back cover of this issue

people and consumers that find fermented drinks more challenging”

The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits

Jamu Wild Water prides itself in its zero policy, that is - zero sugar, ar tificial additives, preser vatives and plastics The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge , which suppor ts rewilding projects and ser ves to enrich the lives of young people through nature-led experiences

Balancing flavour wellness benefits and it s strong nature-led mission Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer

Visit www jamuwildwater co uk

us to give our customers a long shelf-life of 18 months from production Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices Strike the Gold Foods Ltd were appointed the UK distributor twelve years ago who both the food ser vice & retail sectors with the range of crab meats Visit www bluestarfoods com or www.strikethegoldfoods.co.uk for further information or telephone 0800 987 5431

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality –whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that’s Romano! sales@fracino.com www.fracino.com

See the adver t on page 7

We’ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years Whether you use traditional wicker hampers with lids or packing trays made from bamboo all are woven from natural materials which are sustainable reusable biodegradable and recyclable The versatility of quality baskets has kept them in use for centuries so aside from being incredibly eco-friendly, they are excellent value for money

compliment your hamper, why not add one of our new, beautiful hand-tied, eco-friendly satin bows? These clever bows are made by recycling used plastic bottles into yarn, which is then woven into a soft sheen satin ribbon It looks fabulous and feels just as satin ribbon should The ribbon is made in England and the bow is hand-tied here too! The design is a 2-loop 2-tail bow, which means it's never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap On the back of each bow is a tab of double-sided tape to secure to your basket The ribbon strap is 135cm so it will fit ever y hamper and basket we supply and once secured in place just cut off the excess The recycled yarns we use are cer tified by GRS The GRS is the Global Recycled Standard Oeko Tex, the global industr y standard for textiles, has also cer tified the product In a nutshell, the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste Contact us on

It’s

It s likely one of the first actions your customers take on being ser ved food, isn’t to pick up their cutler y but to grab their phone instead With diners continuing to share their food experiences across social media, creating the wow factor has never been more impor tant

But are you making the most of this influential adver tising oppor tunity? Ser ving your dishes alongside custom printed greaseproof paper elevates your presentation but, more crucially, it guarantees customer images are branded with your logo Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your products to their social media network

Presentation matters for take-out customers too, with the unboxing event now considered a fundamental par t of the buying experience Adding intentionally customised touchpoints, such as branded greaseproof paper, improves both the look and feel of products, and helps create a sense of anticipation and value In fact,

01502 501681 or email salesdesk@candigifts co uk Alternatively visit our website www.candigifts.co.uk or see the adver t on page 2

a Wrapconsumers repeatedly tell us that the use of branded greaseproof encourages them to rate a venue as more professional, longer established and raises their expectations of the food they’ll eat Most impor tantly it encourages an experience that consumers want to repeat and can’t wait to share with their friends

If you ’ re looking ahead to a summer filled with outdoor food events, then you’ll know that standing out from the competition is vital Ser ving your brand alongside your food is an obvious adver tising oppor tunity when customers eat on-the-go and it s an ideal way of increasing footfall Branded greaseproof sheets are an affordable way to spice up your existing plain packaging and provide a new and convenient way to wrap and ser ve your items

At it’s a Wrap we believe adding branding to your food shouldn’t be difficult and it’s our passion to help businesses of all sizes to brand like the big guys with our custom printed greaseproof paper That’s why we continue to offer cer tified, compostable products with low minimum orders, and deliver them in the fastest, standard lead times We also offer our free in-house design ser vice – simply send us your logo and we ll do the rest!

www printedgreaseproof com itsawrap@jrpress co uk

Washing and Drying Reusables For Safe, Hygienic Foodservice

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISERS

Battling Staff Shortages? Here’s How A Service Lift May Help

Staff shor tages have been a challenge for British hospitality businesses with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like

By Mark Chapman, General Manager, Stannah Microlifts

compact, structure-suppor ted and quick and easy to install These reliable and hardwearing products are designed for operation 24/7 365 days a year suppor ted by regular ser vice visits from our exper t local engineers

So even when staff shor tages bite , great ser vice can still be provided to your customers - without the heavy lifting With a durable and reliable Stannah lift sharing the load, your staff will be well-protected ever y day and able to do more than ever before

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injur y and prevent fur ther shor tages due to injur y

For more information visit: resources stannahlifts co uk/manual-handling

Beer Piper Putting Quality First To Deliver Cost Savings For Customers

Alliance Online Reviews the Latest Buffet Trends and Products

As temperatures star t to rise and winter becomes a distant memor y, the UK hospitality and tourism sectors begin to look to the beginning of the late spring and summer seasons With one of the largest up and coming trends of 2023 being buffet style dining Alliance Online talk through the newest products to help you take advantage of this theme

DAPPER

DISPLAYS

Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options With refined options for crocker y cutler y and glassware it seems only right to match them with an equally premium food display area

So, if you ’ re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys The system is fully modular meaning it can be tailored to your par ticular taste and layout along with various shelves, pots and rails allowing you to build exactly what you

need

If you are already happy with your buffet area but want some new ways of displaying the food itself, then Craster have you covered on that front too by way of their Tilt Buffet range The selection comprises of multi-level stainless-steel riser frames and matching presentation plinths and bowls The plinths can be made of either walnut, white marble or grey marble whilst the bowls come in brass, grey ceramic and white ceramic giving your displays a stylish and contemporar y aesthetic

VINTAGE IS VOGUE

The next buffet trend hitting the industr y is vintage ser veware and pieces which evoke feelings of retro and rustic vibes One great range which perfectly encapsulated this antique aesthetic is GenWare’s Vintage Steel collection

The selection of products include classic black with golden handle mini

ser ving fr ying pans, saucepans, and oval dishes along with copper ser ving cups and ramekins and finished with accenting industrial steel pieces too MELAMINE

IS GOING MAINSTREAM

Finally, we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions The durability and versality makes it perfect for catering ser veware but the finish ensures that the material doesn’t look plastic A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area

For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on hello@allianceonline co uk

Williams Helps You Look Good and Save Energy

sky s the limit (speaking of which, it can look like the sky, too)

Williams Multidecks

as

to create their

designed to maximise available display area and performance while delivering cost savings through energ y efficient operation

The Gem range can be customised to suit a huge range of applications Customisation options include LED strip lights inset within the ticket holders, which enhance the display while using little energ y and generating minimal heat There are also night blinds, security shutters front doors either sliding or hinged rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements Fur thermore , there’s also the option of remote refrigeration and the ability to multiplex units Along with these quality of life options Williams provides a range of aesthetic customisation that allows Multidecks to match existing décor A wide selection of colour combinations is possible and the Gem

with Williams’ Chameleon vinyl wrapping system – which means the

Improving energ y efficiency has become one of the most impor tant factors in choosing new refrigeration equipment recently, with rising energ y costs and the need to increase environmental sustainability bringing this issue into sharp focus for many businesses The new models are TUV cer tified, fully EcoDesign- and MEPS-compliant, and use a combination of re-engineered airflow features, heat exchangers and green refrigerant to produce Williams’ most energ y efficient Multidecks to date

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope thanks to a cur tain of cold air drawing down over the front of the unit This includes a newly developed honeycomb profile for the top air discharge system that helps to keep the cold air directed within the display, and redesigned bottom air inlets which improve the temperature stability of the lower shelves

While these latest open fronted models minimise energ y use thanks to their design, if real energ y efficiency is a priority then units with doors can deliver fur ther substantial improvements In tests, hinged doors help to decrease the energ y requirements of Williams Multidecks by up to 60% compared to the open-front equivalent with clear double-walled glass providing excellent product visibility

Natural hydrocarbon refrigerant reduces energ y consumption thanks to its excellent thermodynamic properties, with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential) The Multideck’s operating temperature range is from -1 C to +7 C , making it suited to a wide choice of chilled food display Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist baker y equipment, coldrooms, multidecks and blast chillers

To learn more about Williams extensive product range visit www williams-refrigeration co uk

Outdoor Spaces

Feeding the Growing Appetite for the Al-Fresco Dining Experience

Ever yone wants to spend more time in nature – exper t advice from Unalome’s Ako Ardalan (www unalomeinterior com) will help you transform any space , small or large , for your guests this summer

Warm evenings and sunny days mean al fresco dining is on the menu

Thanks to new laws that allow restaurants and bars to extend their seating areas onto pavements, the oppor tunity for outdoor dining and socialising has reached new heights just in time for the summer months

So whether you ’ re designing for breakfast on the rooftop terrace or envisioning a captivating space for your esteemed hotel guests, look no fur ther, as I present to you a collection of tips that will ser ve as your ultimate guide to creating the perfect outdoor living experience this summer Prepare to immerse yourself in the beauty of nature-inspired designs and witness the seamless blending of indoor and outdoor spaces, promising an effor tless space to relax in the sun

IMMERSE YOURSELF IN NATURE

The first and perhaps simplest trick to elevating your outdoor space is to integrate the natural surroundings By incorporating plants, flowers, hanging baskets, or even more immersive elements like ver tical gardens, you can effor tlessly breathe new life into your outdoor area When strategically positioned, vibrant flowers illuminate your overall décor, taking it from bland to beautiful These organic components not only invigorate your outdoor space but also evoke a profound sense of tranquillity and serenity, creating an environment where your guests can unwind and fully immerse themselves in the unparalleled beauty of nature

DON’T FORGET TO ACCOUNT FOR THE WEATHER

Despite forecasted warmth and sun, the weather is often unpredictable Consider this when designing For large patios, retractable awnings can protect from the sun ' s rays during the day, whereas canopies offer shelter from freak tropical downpours! When choosing suitable weather protection, make sure they not only ser ve their purpose , but also blend harmoniously with the colour scheme of your hotel, restaurant, or bar Let your chosen shelters become an extension of your impeccable taste and style The Unalome Cabana furniture range , for example , blends luxur y with function The cream sofa offers the perfect place to relax under the canopy

Unpredictability calls for adaptability Consider the possibility of cooler evenings and be prepared to wow your guests with style and comfor t Patio heaters, fire pits or perhaps offering snug blankets not only add undeniable aesthetic appeal to your al fresco setting but allow you to extend outside living into the autumn months

CREATE A COOKING HAVEN

If your space allows, take your guests’ dining experience to the next level, incorporating a cooking or bar area From specialist pizza ovens to BBQs, outdoor cooking is sure to captivate your guests, making for a memorable experience A well-designed cooking space encourages not only excitement but also interaction with guests If your space is limited opt for a socialising hotspot such as a small bar where guests can enjoy their conversations with a drink in hand The Unalome Arunika Mini Bar is crafted from galaxy black granite , sustainable teak wood and outdoor rope This compact yet stylish bar provides the ideal focal point for socialisation whilst adding a touch of elegance to your outdoor setting

INVEST IN SUSTAINABILITY

Sustainability is key when deciding on outdoor furniture You want your pieces to be as durable as possible to ensure longevity and minimise waste Sustainably sourced teak or aluminium withstand the elements from weather or beverages, whilst being environmentally friendly

Sustainability is a trend that is here to stay By prioritising eco-friendly options you not only align with the eco-movement but also ver y likely the preferences of your guests Knowing that your furniture has been responsibly produced and obtained through ethical means can create a positive impression and even spark conversations with your guests

BLURRING INDOOR AND OUTDOOR

Finally, take the indoors outdoors! It's the little touches that will spark joy in your guests’ outdoor dining experience By adopting homely touches customers are sure to feel more comfor table Think about adding an outdoor rug that can act as a great focal point for zoning larger spaces Much like in your home , lighting can make a huge difference to your space and really sets the mood Fair y lights strung across trees or canopies can add a romantically rustic feel Alternatively, larger lanterns placed strategically around the dining area provide a soft glow and create a cosy ambience that will encourage your guests to stay longer

By incorporating these exciting ideas, your outdoor space can transform into a lively and vibrant hub of socialisation Don't forget to crank up the tunes and offer mouth-watering food It's time to create unforgettable moments and enjoy the sunny days to the fullest!

At SBI Ltd, we ’ re a wellestablished, family-run business, based in Kent

Since 1998 we have been ser ving trade & private customers homes, schools, hospitals, hotels & pubs, delivering a great ser vice for over two decades

Our friendly and professional teams are located across the UK and ready to supply & install any of the following:

• Made-to-measure awnings , victor ian & contemporar y verandas , glass verandas , glass rooms & canopies

• Carpor ts , ver tical screens , manual, electr ic or solar-powered secur ity shutter s & roller garage door s

• Conser vator y sail blinds louvred roof pergolas aluminium fencing and more

Our professional advisors and installers at SBI will be more than happy to help you create the

Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

By Simon Atha, Director, Boyer (par t of Leader s Romans Group) - www boyerplanning co uk

The mainstream media presents a gloomy picture of consumers spending power, drawing conclusions about the ‘inevitable’ impact on hospitality industr y

But while some bars and restaurants have already suffered as a result of the cost of living crisis, those that are strong, innovative and resourceful can sur vive And as the weather warms and the evenings lengthen there’s ever y reason to shake off the winter gloom

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that ever yone looks forward to as the summer approaches Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous oppor tunities for diversification

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable

It goes without saying that maximising your outdoor space means maximising your profits But it can also help attract passing trade , and options such as awnings can provide cost-effective adver tising for your events and suppliers

So its wor th considering what can and can t be achieved within planning law In the most simple terms, there are three categories of consent: no planning permission required; temporar y uses and structures that fall under the categor y of ‘permitted development and those which require full planning consent through the standard planning application process

Without planning consent hospitality owners and managers may introduce a variety of temporar y and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters

Since Covid, permission has existed for ‘temporar y ’ structures (essential-

ly anything which can be moved if required) for a limited period of 28 days per year This may sound restrictive , but 28 days is ever y Saturday for half a year or ever y Saturday and Sunday in June July and August This use would cover the use of a marquee , pagoda or jumbrella

Then there’s Class BB, which allows for 120 days’ use of temporar y structures following prior approval by the local planning authority This allows for any of those features listed above to be used outside on a daily basis over the summer

The prior approvals process is not complicated or time-consuming In ver y simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building or 50 square metres

Change of use planning consent which falls under Permitted Development Rights frequently covers other changes that might be necessar y to host al fresco dining For example , louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135° they can open up to allow a directed yet natural airflow, while also providing shade by responding to the sun ’ s position They can also be shut if needed providing a water tight seal to prevent the tables and chairs becoming wet

Permanent awnings outdoor rooms and pods fall under this

"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

categor y Similarly, these provide a great oppor tunity for diversification and all year-round protection from sun, wind and rain You might also want to consider louvered bioclimactic pods Similar to louvred roof systems these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling In some cases extensions, conser vatories and the creation of rooftop terraces can be achieved through permitted development rights, but it is impor tant to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing

To ser ve the extra footfall, additional parking might be provided on adjoining land Under the principles of ‘temporar y ’ use this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the oppor tunity for street food vans This doesn’t require planning consent specifically, though licensing for food safety may be required

The industr y calculates that even a ver y simple outdoor space can increase revenue by up to 30% - in most circumstances, as ver y little cost

Make First Impressions Count with Major Plants

’ 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

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders Classic comes as a six-foot long double grill (TG160), or a half-sized

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use

The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www clickonstore net or www kangaboxuk com

Outdoor Spaces

Café Culture - Pavement Profit

We

completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment

From our workshops in Kent we deliver UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done all within your available budgets

We firmly believe the better you look on the outside , the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture .biz

Maximise Your Outdoor Space with Patio Heaters

At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset and the inevitable drop in temperature

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:-

The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44 Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not avail-

able , or a viable option

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shor twave radiant lamps also offer an IP55 rating making them durable and weather resistant The Sura plus range is remote controllable

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required Ceramic heating elements are utilised which provide a gentle level of heat from the sleek and stylish fully black heater Suitable for covered outside areas and offer protection levels of IPX4

Check out our outdoor heating website for fur ther informationwww.outdoorheating.spaceray.co.uk

Outdoor Spaces

Sunny Days = Great Business

let rain stop play with weatherproof shelter provisions

With so many outdoor shelter options available , it is easier than you think to incorporate outdoor shelter to your garden areas

Contact Woodberr y Outdoor Furniture suppliers Woodberr y are long-time exper ts in supplying outdoor furniture to the hospitality trade We offer a wide range of hardwearing furniture shelters and parasols to help our clients maximise their outdoor spaces Call our friendly team on 01926 889922 or visit the Woodberr y website www.woodberr y.co.uk

A Special Offer from Fenton Timber

Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007 since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture who were both staff members from the early days of the business

Fenton’s USP is delivering fully assembled, weather treated ready to use Picnic Benches/Tables and associated Garden Furniture to the License Trade , Schools and the Leisure Industr y all year round

The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transpor t and staff but that we also guarantee our goods and operate all year round It might sound strange selling garden furniture during the winter!

Aside from customers whom might have outdoor functions, barbecues, summer fairs, live music etc there are also unfor tunate times whereby customers have been flooded and suffered losses and we are there to assist getting them back up on their feet As readers of the Caterer & Licensee – you can also take advantage of our current offer –10% off RRP on Supreme and Octagonal Tables (Ends 7th July '23) so call us free on 0800 085 6447.

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

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 real winner!

Kitchen Extract Hygiene – A Burning Issue

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 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

PLEASE

Commercial Kitchen Fit-Out

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver highquality, assured dough production

The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr y-leading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan use , such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg

experimenting and testing all with less wastage ”

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use Its intuitive models have been designed for low maintenance and easy dough extraction, and they can be extensively customised to suit individual requirements The mixers are capable of handling many types of dough, but are especially suited to ar tisan dough mixtures with hydration greater than 55% with European flour

many tried and tested design layouts and would be pleased to put forward our recommendations for your project

if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide

“LP Group produces fantastic mixers for consistent, high-quality ar tisan baking using specialist doughs,” says Steve Merritt, managing director of EPP, exclusive distributor of LP Group mixers in the UK and Ireland “We’re pleased to offer its comprehensive range of high quality robust mixers, which are perfect for small bakers and Italian pizzerias The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility Bakers can even make batches of just half a dozen loaves or a handful of pizza bases –ideal for smaller requirements, or to use as

experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles brands and sizes of fridges

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector), and models can even be colour customised – ideal for reinforcing company branding from kitchen to table Meanwhile the VIS line is designed for dough capacities from 60kg to 250kg

LP Group mixers are available in the UK and Ireland from baker y equipment specialist EPP For more information, visit www eppltd co uk

ure , install or maintain your fridge or freezer door seal

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers The management team at Fridge Seals Direct have over 30 years of

From restaurant kitchens to food warehouseswe have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, meas-

Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www fridgesealsdirect co uk

Cooking Suites

By David Chesshire , National Accounts Manager, Blue Seal (www blue-seal co uk)

• Be ready for your inspections

• Damaged fridge seals are unhygienic

to food items

With most manufacturers investing their R&D into high efficiency technolog y & solutions, to replace gas equipment long term there is no doubt that electric powered appliances are the future

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys, quotations and designs (C AD), quality bespoke and standard fabrications specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders

and email support 07936807320

Design & Refit

Improve Those Customer Reviews:

Castelan Commercial Ser vices are now the ‘go to’ Company for Bath Tub Restoration work They cover the whole of the UK and use modern day innovative techniques to achieve results not seen before within the Hospitality Industr y that will extend the life of your fixed assets

We caught up with Rob Jackson, from Castelan Commercial Ser vices to ask what ser vices have caught his eye since our last meeting and have grabbed the attention of the Hospitality sector

“I have been working around asset restoration now for the best par t of 20 years and almost a decade of that at Castelan In that time I have seen many reoccurring issues that result in negative feedback and Hotels and Restaurant’s need assistance with the resolution to these issue Guests today want total value for money as the visual effect of a room or eating environment is a key par t of their experience – says Rob

The issues that draw the guest’s attention and cause negative feedback (via reviews and online websites such as Trip Adviser) are:

• Peeling or dir ty Bath Tubs/Shower Trays ,

• Moldy Silicone/Grout

• Dir ty Carpets/Upholster y

These areas are what draws the guest’s eye when they arrive in the bedroom and experience where they will be living for the duration of their stay Hoteliers, for many years, have struggled to maintain these - especially the Bath Tub anti slip area which gets soiled or goes a ver y dark colour which looks unsightly and that, along with enamel chips and rust catches the eye of the guest

Hoteliers then turned to restoration companies to rectify the issue and were , for many years, advised to repaint the bath tubs However this brings its own issues - such as peeling and the yellowing of the paint It worked but was a temporar y solution as often the paint star ts to peel off making the bath tub look awful Castelan do not paint any baths, as, in reality, this is masking over the problem and not actually resolving the problem beneath

But with new found technolog y, Castelan can strip off that paint and, in most cases, restore that bath to above 85%-95% improvement (we all know if you are looking for 100% improvement that means buying a new bath tub) but our job as a Restoration Asset Management Provider is to keep the fixed asset in situ for as long as possible and extend the life of that asset to perhaps two, three or four times the original capex expectation and this is what Castelan can do - SO NO MORE PEELING TUBS

Email: commercial@castelangroup com

M 07787 847 353

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as par t of a decarbonisation strateg y should invest in data gathering first recommends hot water specialist Adveco

Live Metering is a simple to install, non-invasive onsite ser vice provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage , including critical peak demands and their profile shape Adveco’s specialist engineers will visit to fit the meter and assess the proper ty The data will then be processed, and a repor t generated with design recommendations for a replacement system that meets the exact needs of the building

mention the

New designs by Adveco will show carbon reduction and outline new operational costs Accurate to the actual demands of the proper ty, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering ser vice

Talk to Adveco about booking Live Metering at your proper ty https://adveco co/products/live-metering/

CONCEPT bars

CONCEPT bars have enjoyed a surge in businessrecently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resor ts Their expansion and commitment to improving their hospitality offer ; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countr yside locations up and down the countr y

CONCEPT bars have over 30 years ’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industr y venues throughout this time They were delighted to work on the exciting new venues across the Parkdean estates Each has its own par ticular style , and it was CONCEPT’s mission to provide the ideal bar setup to maximise speed of ser vice , customer satisfaction and efficiency - and ultimately enhanced sales for the operator

The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!), a range of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer The stainless

Design & Refit

steel counters allow for speed of ser vice , optimised design easy cleaning and the upmost hygiene

Regarding this successful collaboration, CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars, we pride ourselves not only on the quality of our product and our ser vice , but also on our ability to listen to our clients We realise their vision - always offering the best advice and our in-house , experienced manufacture and installation teams always ensure a quality offer”

“We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”

Neil added It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resor ts

To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at info@conceptbars com

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terr y.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website , 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholster y and selection of frame colours plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes A full range of table bases in metal and stainless steel are also kept in stock In addition a new range called Boutique , elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics

Their new online website offers both indoor and outdoor seating and table solutions

Divided into Contemporar y seating, Boutique , Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure Also included now is an extensive range of stock seating, barstools, table bases and table tops 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

52 CLH Digital Issue 164

Design & Refit including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market Here you can relax and let Capricorn help and advise you with your requirements Please call office to arrange appointment For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk

Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporar y environment to compliment the culinar y style of Executive Chef Rober t Potter Taking inspiration from the exceptional surroundings produce grown in the hotels kitchen garden and the river from which the restaurant takes its name , Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage

A new wine room star ts the journey having a rich décor intentionally contrasting the light environment of the restaurant Eurocave wine fridges sitting on a

light oak floor, surrounded by “bottle green ” textured wallcovering presents the perfect sense of “Theatre”

The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent Brook Room Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette

All are upholstered in a textured faux hide , combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot”

Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light

An existing collection of three fret cut leaves together with two new commissioned pieces of Ar t dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral par t of the main dining room Plain textured cur tains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike cr ystal have been chosen to balance the aesthetic of the featured stonework all providing the perfect place to dine ! For fur ther information visit www.trevillion.co.uk

Closing Down Sale - 25% Discount on All Stock Items Established in 1972, Trevillion interiors has worked within the design industr y to become a leading international design practice within their field Supplying architectual interior design solutions for both new build and refurbishment projects B M Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB For enquiries, please contact 020 8367 9494, email admin@trevillion.co.uk or visit www.trevillion.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Design & Refit 54 CLH Digital Issue 164

Top Engraver Supports Hospitality Sector with Etched & Printed Table Numbers & QR Discs

One of the UK s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industr y

The company has made a substantial investment in additional state of the ar t equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs

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

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift ser vice at a fair price Our ISO9001 accreditation means that ever y job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving In addition to rotar y engraving Brunel offers laser engraving chemical etching anodic print dye sublimation print flatbed UV print and wide format UV print

T:

info@brunelengraving co uk

www brunelengraving co uk

CardsSafe - 20 Years in the Hospitality & Leisure Industries

CardsSafe Ltd has worked in the leisure and hospitality industr y for more than twenty years

From pubs bars hotels and restaurants to golf courses caterers and sports grounds, the CardsSafe system continues to be successfully utilised in all types of customer-facing venues

The CardsSafe system is specifically designed to securely retain customer credit debit and ID cards while the cardholder runs a tab As a result it makes it easier for venues to manage their customers bills allowing staff to up-sell and build better customer relationships

in clubhouses

and

Hospitality and leisure venues across the UK have trusted and benefitted from CardsSafe for twenty years So the question is, can you afford not to have CardsSafe as a par t of your business?

For more information, please visit www cardssafe com

Design & Refit

Make the Most of Your Space with Bar Stools

Long synonymous with the Great British Pub, bar stools are a great way to maximise your space and provide flexibility with your seating in any hospitality setting

Tall bar stools such as Trent Furniture s Tall Brass Rail Stool encapsulate timeless pub style in a choice of walnut or traditional dark oak, with the option to add upholstered seats in a wide choice of fabrics With at-bar eating and drinking an increasingly popular trend in restaurants and bars, the Tall Shaker Stool, available in hard or button top is the perfect contemporar y alternative

Healey and Lord

Healey and Lord Limited specialise in the supply of high quality sanitar yware to commercial and hospitality projects around the world

Our commercial product ranges are available to suit both modern and classically styled schemes We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes All products are available from stock and are made in the UK or western Europe

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme

Standard-sized bar stools such as Trent’s Small Wooden Stool are a perennially popular choice for pubs Available with hard, piped or button tops, these versatile and durable stools will be the hardest working furniture in your venue

Easy to move around, bar stools also add visual interest to your space when paired with chairs and sofas

With 20% off many of Trent Furniture’s bar stools, now is a great time to boost your seating capacity with new bar stools To find out more about our extensive range , please call us on 0116 2989 927 or fill in our contact form

We regularly work with design and hospitality professionals to specify good value , durable washroom schemes for high profile venues

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects

We have an extensive range of less able products designed to complement modern and traditional schemes perfectly

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe , The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club

Please contact us on +44

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www healeyandlord co uk for more details

Classic & contemporary designer sanitaryware & accessories

Made in the UK and Western Europe

Property and Professional

10 Hospitality Trends for 2023

The hospitality industr y has been hit hard by the events of the past three years But for those who weathered the storm, there are oppor tunities ahead How can SMEs capitalise on the trends set to shape their sector over the coming year?

There are many subtle trends that will undoubtedly impact owners and operators dependent on their market and offering, but the following are likely to shape businesses across the broad hospitality industr y in 2023

1. BLENDED WORKSPACE/ LEISURE SPACE

The rise of hybrid working arrangements and the increase of ‘digital nomads’ is a COVID-created trend that seems here to stay Many hospitality venues can capitalise on this shift by enhancing their offering to cater for local home-workers or business travellers Ensuring you have good wifi, charging points, quiet spaces and quality coffee will help capitalise on demand from this segment

2. COST-CONSCIOUSNESS

The cost-of-living crisis has undoubtedly tightened available consumer spend for eating out and weekends away According to a repor t by Forbes Advisor, 83% of UK consumers have reduced restaurant spend in response to rising domestic costs

UK in nominal terms

The dollar strength against the pound translated into 380,000 USbased visitors arriving in the UK in the last quar ter of 2022 (a 6% increase on Q4 2019 levels) Businesses that can adver tise to – and cater for - a return to higher levels of tourism from both the US and Europe are likely to fare well But hospitality owners also need to consider increases in middle-class affluence in markets such as China, South East Asia Nigeria and India and how that might shape guest and dining preferences

5 SOLVING PROBLEMS THROUGH TECHNOLOGY

operator s struggling with staffing shor tages

It is hard to think of a sector more impacted by the challenges of the past few years than hospitality Almost overnight, the pandemic closed the entire idea of travel and eating out and - just as that was endingspiralling inflation and reduced consumer spending have dealt many firms a hammer blow According to the Hospitality Market Monitor from AlixPar tners and CGA by Nielsen IQ, the sector now has 13,037 fewer sites than it did before venues were first closed through lockdown three years ago

Rising energ y bills and other costs saw 1 611 UK hospitality businesses permanently close in the four th quar ter of 2022, the equivalent of nearly 18 a day

Hospitality recorded a drop of 4,809 premises across the whole of 2022 with more than three quar ters shutting their doors in the second half of the year

Nearly nine in 10 of these businesses were independents as small businesses weakened by the impact of Covid were forced to close The Market Monitor said many closures last year were the result of spiralling costs, whilst fragile consumer confidence , industrial disputes and labour shor tages have also made it a challenging star t to 2023 for many SME operators

Over the course of the past three years, those UK SMEs that have survived have had to demonstrate remarkable resilience and agility These attributes will stand them in good stead to take advantage of new trends shaping the industr y – and the consumer landscape that underpins itwhen the recover y comes

Hospitality operators will need to ensure that for customers who will be looking for a good deal, that their offering delivers This doesn’t necessarily mean a race to the bottom however It just means that your business needs to communicate what makes it wor th the spend Wulfric Light-Wilkinson, General Manager International at Wunderkind says that consumers are definitely in deal-seeking mode and will be par ticularly receptive to timely recommendations and offers from businesses This is especially the case when the messaging is relevant, personalised, and based on previously viewed products, categories and basket behaviour "

3

EVOLVING MENU DEMANDS

Each year, The Unilever Food Solutions Future Menu Trends Repor t canvasses the opinion of 250 professional chefs working in over 70 different countries to determine the trends it feels will shape the food and beverage industr y For 2023, it predicts that vegetables will become an increasingly major par t of menu design It predicts their promotion from side-dish to main event” in response to increasing numbers of vegan, vegetarian and flexitarian diners looking for well-crafted plantbased foods

67% of its operator panel also predict that sourcing local ingredients that help to reduce the carbon footprint of restaurant dishes is a trend that consumers are increasingly looking for

4 INCREASED INTERNATIONAL TOURISM

VisitBritain are forecasting 35 1 million inbound visits in 2023 (86% of the 2019 level and 18% higher than in 2022) and £29 5 billion spend (104% of the 2019 level and 14% higher than in 2022) If the latter figure is achieved, it would be a record for the value of inbound spend in the

Like many other sectors of the UK economy, hospitality has been badly impacted by recent labour shor tages To overcome these staffing issues, more hotel and restaurant operators will adopt digital tools such as QR menus, cloud kitchens, web-based booking and guest ser vice apps This also helps meet a shift in consumer behaviours as digitally savvy Gen Zs and millennials actively digital interactions with mobile ordering and automated kiosks, for example Restaurants may also explore and less labour-reliant concepts such as smaller restaurants and open kitchens where chefs can double up as ser vice staff

The turbulence of the past three years have hit most UK businesses hard, but no sector has faced quite the storm that hospitality has In the face of this, many businesses have tragically closed – a dispropor tionate amount of which were SMEs Those that have sur vived, still face operating headwinds, but with economic recover y expected later this year, there are new oppor tunities to evolve and prosper

Adapting your business to meet these oppor tunities will likely require some investment

If your business does not have the necessar y means to fund this today, you may need to consider external finance

At Capify we offer a range of business loans to help suppor t small businesses throughout their growth journey Check to see if you ’ re eligible for one of our loans by visiting www capify co uk Or, if you’d prefer to talk to a member of our team we’d be happy to guide you through the process Give us a call today on 0800 151 0980.

Essex Pub Hate Crime Incident - It’s Not Simply A Question Of The Law, But What The Public Want

By Craig MacKenzie ,

a par tner and Head of the High-Profile & Private Crime Division at Forbes Solicitor s (www forbessolicitor s co uk)

Although a high-profile incident of an alleged hate crime involving an Essex pub may not end in criminal charges it ser ves as a reminder of the impor tance of respecting public opinion for hospitality operators

The White Har t Inn in Grays Essex hit national news headlines after police officers removed golly dolls from its premises The Home Secretar y was repor tedly furious with Essex Police Force s approach, with Suella Braverman supposedly of the opinion that police effor ts should have been concentrating on catching real criminals rather than seizing toys

Following the police action, the team running the pub hit back and vowed to put dolls back on public display This wasn’t the end of the matter Suppliers refused to work with the pub, its premises were graffitied and vandalised, and Camra removed the pub from its Good Beer Guide The whole incident led to the leaseholders closing the pub for business around four weeks after police seized the dolls

This recent chain of events was set in motion by an allegation of a hate crime against the leaseholders and their refusal to remove the dolls from public display earlier this year The publicans argued they weren’t racist, and that young people don’t understand the histor y of the dolls

It also seems that the leaseholder’s position of defiance was buoyed by the local authority’s previous position on this matter In 2018, a complaint was made to Thurrock Council about the dolls being offensive and representing a racially aggravated crime The council launched an investigation, but ultimately no fur ther action was taken by them

The complexities of this incident could explain the council s previous decision Displaying the dolls would not automatically result in the commission of an offence or constitute a hate crime A hate crime is any

criminal offence motivated by hostility or prejudice towards a victim due to their membership or perceived membership of their race or religion

However in some circumstances such actions could amount to a hate crime It is a question of purpose and intention If for example they intended to cause harassment alarm distress or stir up racial hatred then they would likely have committed a hate crime In a case like this, the police would usually look for suppor ting mindset evidence that determines the intent of such actions This may involve gathering evidence , including social media posts and witness statements that show previous occasions of racism committed by the leaseholders

Updated non-crime hate incident guidance issued by The College of Policing, which is due to be enforced in the coming months, adds another layer of consideration for police investigations The guidance aims to suppor t the prioritisation of freedom of speech and that non-crime hate incidents should not be recorded where there is no basis to conclude that an incident was motivated by hostility

Fur ther investigation could find that the leaseholders haven’t shown any hostility or demonstrated intentions of racial hatred, and there are no grounds for criminal charges Although this is a possible outcome , it becomes almost irrelevant - cer tainly from a commercial perspective - for the leaseholders The opinions of suppliers customers and the general public are that the publicans were being at the ver y least racially insensitive

Any business looking to engage and sell to the public successfully must be mindful of the cour t of public opinion Suppose customers and the third par ties critical to running a successful hospitality business disagree with an organisation’s position and come up against conflicting values In that case , the business will likely fail In this case , the pub operators had an oppor tunity as early as 2018 to consider that their public display was not what the public wanted Positively responding could have saved their business from a backlash and closure Taking early advice from an independent legal or business advisor might have prevented the business from failing

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