CLH Digital - Issue #170

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

“Never make an excuse for going to the pub, save it for leaving ” Benny Bellamacina

I have led with this amusing anecdote before , it comes from a TV comedy show where a boyfriend is about to announce he wants to break up with his girlfriend

Boyfriend: “ Rose I have something to tell you ”

Rose: “Well I hope it’s good news, I could really use some good news right now ”

I think that is how the entire hospitality sector and ver y likely the countr y feels at this ver y moment, we really could do with some good news!

The Federation of Small Business has made an appeal to the wider economy to give small businesses a lift No other sector in the countr y gives the population a lift as much as hospitality does, I have often said whether you are celebrating an anniversar y, a new job, the bir th of a new child, a bir thday, an award, all for that matter commiserating and drowning one sorrows the great British hospitality sector is the first place to go

However, in recent times, the UK economy has been sailing through choppy waters, brought on in my humble opinion by the ludicrous decision to lock the economy down for almost 2 years, and inflation looms like an ominous storm cloud on the horizon

As the nation grapples with a marginal fall in inflation announced this week, the hospitality sector, especially the beloved pub market, finds itself buffeted by relentless winds of increased costs and economic challenges Regrettably, 2023 has seen the hear tbreaking closure of many pubs, and the for thcoming alcohol duty changes set to hit on August 1, 2023, threaten to unleash fur ther devastation on the licensed trade

Attempting to point out the folly of these burdensome taxes to the sector and how growth could be unleashed by removing them is like wading through treacle , trust me we here at CLHNews have tried

Inflation is casing a long dark shadow over the UK economy, driving up costs and eroding purchasing power for both businesses and consumers For the hospitality industr y, this inflationar y squeeze is nothing shor t of a tempest With ingredients, util-

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing

ities, and wages soaring to unprecedented heights, the pub/restaurant market has become a battleground for sur vival, and publicans, the hear t and soul of our local communities, find themselves grappling with shrinking profit margins, their businesses precariously perched on the brink

But as if this storm wasn't fierce enough, the for thcoming alcohol duty changes threaten to be the final nail in the coffin for many struggling pubs Set to take effect on August 1, 2023, these changes will impose a heavier financial burden on pub owners, fur ther diminishing their chances of staying afloat While the government may view this as a necessar y revenue-raising measure , the ripple effect on the licensed trade will be nothing shor t of calamitous

I would draw your attention to the stor y on page 19 The average pint of beer costs £3 30 more in the UK than around the world Across the world, a pint of beer costs £2 60 on average In the UK, the average beer costs £5 90, making it significantly more expensive than the global average

I remember sitting in a seminar many years ago which revealed that the 67 million people in Britain will pay more in beer tax by Februar y 28 each year the 82 million people living in Germany will pay for the whole year

It’s nothing shor t of a rip-off, and I would urge any operators to get on board with the British Institute of Innkeeping (BII) launch of their #MyPub campaign, see stor y page 11, which is calling on pubs across the UK to write to their MPs, and invite them to visit their vital local businesses at the hear t of their constituencies, demonstrating to MPs the positive impact their businesses have within their communities, share the realities of trading, and ask for their suppor t in gaining the investment needed to be the engine of growth in their local economy

It really is the only way these people have to see first hand the damage they are doing the livelihoods of communities so once again I do urge you to get on board!

Disappointed but not surprised to see the cost of “no-shows”, stor y on page 14

The blight of any business, and while I am sure there are occasions where people simply due to circumstances cannot come and cannot let one know, I suspect over 90% of the time it is simply downright bad manners

The sur vey reveals that almost one fifth of consider closing because of this practice

It is a ver y fine line between naming and shaming, while I am sure it will have its suppor t I think doing so will be ver y detrimental and put people off visiting if there is the possibility that they will be tried in the cour t of public opinion

A ver y difficult one , but I do feel a no show policy at the point of taking the booking and asking to be kept informed of any changes or cancellations to avoid incurring a charge would go a long way in getting customer cooperation

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

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

ten permission is obtained All material is assumed copyright free unless otherwise advised

EDITOR

Peter Adams

Flexible Working Measures Bill Receives Royal Assent

(Continued

From Front Cover)

As well as clear benefits to workers, the measures are also good for British business Research has shown companies that embrace flexible working can attract more talent, improve staff motivation and reduce staff turnover – boosting their business’s productivity and competitiveness

CIPD research shows that 6 percent of employees changed jobs last year specifically due to a lack of flexible options and 12 percent left their profession altogether due to a lack of flexibility within the sector This represents almost 2 and 4 million workers respectively

FLEXIBILITY KEY DECIDING FACTOR

A sur vey in Februar y this year revealed that over 50% of hospitality workers consider the ability to work flexibly as a key deciding factor in job choice , on a par with pay and benefits

The sur vey from hospitality insight firm KAM revealed that work-life balance is now a critical consideration for people when choosing a job in hospitality, with one in four employees stating the ability to work flexibly is even more impor tant since the Pandemic

The sur vey cited that Brexit, and the Pandemic has adversely impacted staffing levels across the UK’s hospitality industr y, revealing that that staff retention is now as challenging as attraction and recruitment, as attitudes to work continue to evolve

The sur vey of current and recent hospitality workers also revealed ‘work-life balance’ is now on a par with ‘ pay and benefits’, with over 50% of recipients choosing these factors as having the most influence over the job they choose ‘Fun and enjoyment’ (47%) also showed as a crucial element, suggesting employers need to think well beyond pay when attracting the modern hospitality worker

INCREASED PRODUCTIVITY

Business and Trade Minister Kevin Hollinrake said:

“A happier workforce means increased productivity, and that’s why we ’ re backing measures to give people across the UK even more flexibility over where and when they work ”

“Not only does flexible working help individuals fit work alongside other commitments – whether it’s the school drop off, studying or caring for vulnerable friends and family – it’s good business sense too, helping firms to attract more talent, increase retention and improve workforce diversity ”

W o r k e r s w i l l b e n e f i t f r o m t h e f o l l ow i n g n e w p r o t e c t i o n s o n c e i n f o r c e :

• New requirements for employers to consult with the employee before rejecting their flexible working request

• Permission to make two statutor y requests in any 12-month period (rather than the current one request)

• Reduced waiting times for decisions to be made(within which an employer administers the statutor y request) from three months to two months

• The removal of existing requirements that the employee must explain what effect, if any, the change applied for would have on the employer and how that effect might be dealt with

Alongside the measures in the Bill, millions of workers will be given the right to request flexible working from day one of a new job This will bring an estimated 2 2 million more employees in scope of the entitlement following a change in regulations

The Government is also launching a call for evidence on non-statutor y flexible working to improve on knowledge of the extent of flexibility in the labour market The aim is to increase understanding of

the role of informal flexible working in meeting the needs of both employers and employees

ESSENTIAL BUSINESS PROTECTIONS

Kate Nicholls chief executive of UKHospitality said:

"The hospitality sector already offers ver y flexible working Whether that is parents or carers who need hours during the school day or weekends, or students who prefer to work at night, businesses can offer flexible shifts that suit people's needs and lives This flexibility is what makes the sector attractive to such a variety of people

"The Flexible Working Act includes protections for businesses that need to account for fluctuations in business trading which is essential for our sector Whether it's last-minute bookings or a sudden weekend of good weather, resource needs to change to ensure no team is left under-strength and it was essential that this Act recognised that "

WIN-WIN FOR EMPLOYERS

Jon Wilson, SVP at Deputy, a global platform for managing hospitality workers, said:

“These changes are a win-win for employees and employers Good employers offer flexibility, provide fair and predictable schedules and treat their staff well They understand that this is vital to recruiting and retaining the best talent to ensure future success in any business

“The latest Deputy data from the 2023 State of Shiftwork Sur vey highlights just how impor tant flexibility is, with 45% saying the ability to fit in other commitments is a top priority for them and 43% saying schedule flexibility matters In fact, 33% said they would change jobs for more flexible working hours

Another impor tant aspect of this legislation is the removal of exclusivity clause restrictions

Empowering 1 5 million low-paid workers to seek out additional employment oppor tunities in pursuit of a more predictable , financially secure work life , is a cause that Deputy champions The oppor tunity to earn enough income to enjoy economic stability is fundamental to creating a fair and equitable world of work for this underser ved community It is also the biggest win for business owners in sectors such as hospitality who are struggling to hire staff in the tight UK labour market ”

CHANGED ATTITUDES

Acas Chief Executive , Susan Clews, said:

There’s been a global shift and changed attitudes towards flexible working It has allowed more people to better balance their working lives and employers have also benefitted from being an attractive place to work for staff that value flexibility

Our new draft Code encourages employers to take a positive approach to flexible working and addresses all the new changes in the Act We are keen to get views to ensure that it is clear and relevant for the modern workplace

With new legislation coming into effect charity Working Families in par tnership with the Government’s Flexible Working Taskforce and CIPD is re-launching its ‘Happy to Talk Flexible Working’ strapline and logo to aid employers in realising the benefits of flexible working from the point of recruitment

Working Families and the Taskforce have also developed new guidance for employers, outlining the business case for flexible working and offering step-by-step instructions for designing and adver tising flexible roles that work for businesses The initiative will give employers a head star t in thinking about how all their roles can be done flexibly

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Chasing Debt: Challenges and Options

By Jason Smalley, Lawyer at The Legal Director (www thelegaldirector co uk)

challenging, it has been rumoured for some years that this limit is likely to increase The idea is to disincentivise lawyers being involved in small claims because only a ver y limited amount of costs is recoverable , even by the ‘winning’ par ty

Small businesses operating in today’s economy often can’t afford to write-off a few thousand pounds wor th of debt or pay out on a claim But this limit often means it’s uneconomical to get legal advice , forcing small businesses to either forget about the money or to tackle the legal system alone , dedicating time and effor t to the process, which is antiquated and backlogged

is evidently more difficult if the debt has arisen following the provision of a ser vice or for something that has already been consumed B2B or B2C?

It is also impor tant to acknowledge that different laws and rights apply to a business-to- business debt or business-to-consumer and vice versa The latter have greater powers and more flexibility so make sure you familiarise yourself with what applies to your business

UNDERSTAND THE REASONS

According to a recent sur vey by financial comparison website , NerdWallet 55% of SMEs in the UK have outstanding invoices from the 2022/23 tax year

For businesses in the hospitality sector, already facing high energ y costs, rocketing prices and the continuing impact of Brexit on supply chains chasing unpaid invoices is more impor tant than ever but it is far from easy

As a specialist disputes solicitor, I have seen how quickly disputes can arise and how difficult it is for small businesses to recover funds So, here is my take on why it’s so hard and some tips on what you can do to recover your debt

LIMITATIONS OF THE SMALL CLAIMS COURT

One of the clearest blockers for smaller businesses in accessing justice is the £10 000 limit in the small claims cour t And to make matters more

Aside from the management time for dealing with debts, the small claims system has become incredibly slow and cumbersome It is quite common for disputed claims in cour t to take well over two years before getting to a trial judge Obviously, if you ’ re the par ty which is behind with making payments then this delay can be used to your advantage to buy more time You can effectively ‘work the system’ in your favour If, on the other hand you are tr ying to recover your debt this time delay can literally put you out of business

OTHER OPTIONS:

SERVE A STATUTORY DEMAND

If your business is owed money and tackling the legal system is not an attractive proposition, there are other options available You could consider star ting an insolvency process against the non-paying par ty with ser vice of a Statutor y Demand Unfor tunately, however, the rules governing such a method are again complicated to navigate for someone who is not qualified as a solicitor so I would recommend bringing in exper t legal advice to ensure you get it right

SEIZE GOODS

If the contract allows, more practical steps may work You could, for example , seize back goods that have been supplied and not paid for This

The best advice with any type of debt is to firstly understand the reason(s) it is not being paid Does one par ty simply not have funds available or is there a genuine dispute? Do you wish to continue trading with the other par ty once this matter has been resolved? Damaging a valuable relationship might be more harmful than writing off a debt so think twice before launching straight into a fight

CONSIDER ALTERNATIVE DISPUTE RESOLUTION

Once you ’ ve established what is going on, then attempting to resolve through considered negotiation has always got to be the preferred initial route to take You may have to concede on a few points but at least you will have more control over the process and will be more likely to reach a form of settlement quickly This is better known as Alternative Dispute Resolution (“ADR”) and has become more commonplace over the years ADR is also actively encouraged by judges in cour t and the rules applying to debt recover y generally It can lead to a more formal process like Mediation

SEEK EXTERNAL HELP

I know spending more money on legal help may feel counterintuitive But I and many other specialist disputes solicitors are prepared to have an initial no-obligations discussion about debt resolution and you may find exper t inter vention is an investment wor th making in the long term

Simpsons in the Strand Auction

The Opportunity

A cache of unique furniture from the iconic Simpson's-in-the-Strand will be entering the auction market this August, providing an opportunity for the connoisseur to find rare and exclusive pieces exhibiting the evolution of the venues distinctive style

A huge array of lots are on offer from commercial catering equipment restaurant furniture, fixtures and fittings and Wedgwood bespoke table wear

Exclusive Collection

Pro Auction is delighted to announce a two-day auction sale in collaboration with the iconic Simpson's in the Strand On 2nd and 3rd August 2023, loyal patrons and champions of the historical site will be presented with a rare opportunity to acquire a curated list of furnishings and artefacts that have decorated Simpson’s in the Strand While the stories, history and foundation of Simpson's remain, a select few items will be available to purchase as it enters a new chapter

As one of London’s most renowned luxury destinations, Simpson’s in the Strand has been captivating guests since 1828 From the exceptional cuisine to extraordinary hospitality, Simpson’s has long been a beacon of sophistication and class Pro Auction will be selling select items to give buyers a chance to own a piece of this legendary establishment

The sale will feature items including furniture and lighting from Simpson’s award winning restaurants and bars Additional items to go under the hammer include some of Simpsons’ symbolic Drakes silver carving trolleys along with the vast collection of the finest Wedgewood crockery

All items have been carefully selected by experts at Pro Auction who are dedicated to providing buyers with only the finest quality assets available on the secondary market today

Commenting on the sale, Auction Director at Pro Auction Simon Rose said This is an incredibly exciting opportunity for buyers to get their hands on some truly unique pieces that were once part of one of London’s most iconic establishments " He added “We are expecting strong interest in these beautiful items which have been carefully chosen for their design excellence as well as their historical significance "

In addition to offering buyers high-end items at competitive prices, Pro Auction also provides professional advice on purchasing procedures and offers secure bidding methods for those unable to attend in person Buyers can also take advantage of pre-sale viewing days where they can inspect each item prior to bidding The Simpsons in the Strand Auction will be live and webcast online from 10 30am over the two days

Make sure you don't miss out on this incredible event! If you ' re looking for top quality items from one of London's most prestigious locations then head down to the Pro Auction's sale at Simpson's in The Strand between 2nd and 3rd August 2023 or attend the sale preview day on August 1st 2023 between 09:30hrs and 16:00hr

From the bar and dining room to the event spaces upstairs, luxury can be found in every corner of Simpson's in the Strand one of London's oldest traditional English restaurants Situated in the Strand, it is part of the Savoy Buildings, which also contain the world famous Savoy Hotel

Since it s opening Simpson s has been a popular London attraction and famous regulars over the years have included Winston Churchill Charles Dickens George Bernard Shaw Sir Arthur Conan Doyle (and his fictional creation, Sherlock Holmes), Benjamin Disraeli and William Gladstone

The Event

This exclusive auction takes place at Simpsons commencing at 10 30am, over two days between the 2 - 3rd August 2023

Bidders are invited to register for the event and participate in the sale in person or remotely online

The sale will be webcast live throughout with Online bidding enabled The viewing takes place on August 1st 2023 or by prior arrangement

Percentage Of UK Restaurant Companies Making A Profit Doubles

The percentage of UK restaurant companies which are now making a profit (based on an analysis of the UK s Top 100 restaurant companies) has doubled in the last year from 35% to 78%*, says UHY Hacker Young, the national accountancy group

However, UHY Hacker Young point out that the recent round of interest rate rises from the Bank of England may jeopardise the return of the sector to profitability

Several rounds of dramatic restructurings of those restaurant companies, which have taken place since the star t of the COVID pandemic , have been instrumental in returning the UK’s biggest restaurant companies to profitability

As well as taking more radical action such as closing down loss making branches and cutting staff numbers restaurant companies have also under taken a range of other cost cutting measures such as such as cutting restaurant opening hours to reduce the cost of utility bills and staff costs Restaurants have also reduced their menu options to spend less on ingredients and even switched to cheaper food suppliers

Many of the UK’s Top 100 restaurant groups have also implemented measures to boost revenue Some UK restaurants have introduced low-cost menu options to attract consumers seeking more value for money options amid the cost-of-living crisis Restaurants have also accelerated the sourcing of more sustainable food

options, including vegan foods, which cater to a more environmentally conscious customer It is argued that some vegan substitutes for meat or dair y dishes can provide restaurants higher margins

Peter Kubik, Par tner at UHY Hacker Young says, Given the challenges faced by UK restaurants over the last few years, the majority have done exceptionally well to generate a profit in 2023 However, the sector still faces an exceptional tough trading environment caused by high inflation and the rising cost of debt ”

“It will be a delicate balancing act to implement cost cutting measures while also providing a ser vice good enough to attract and retain customers Some restaurant groups are exploring if they can offer more affordable food and drink options to attract customers affected by the cost-of-living crisis

However this would lower profit margins ”

Labour shor tages are also a concern for the sector One in nine UK hospitality jobs were vacant in 2022 and as a result hospitality companies had to pay workers 9% more last year to attract new staff** The increase in profitability may have been par tly responsible for a recover y in M&A deals in the hospitality sector in the UK The number of deals within the UK s hospitality sector reached a five-year high of 186 in 2022**, after company valuations had fallen sharply during the pandemic

The British Street Food Awards in Association with Majisign

The British Street Food Awards were founded back in 2009 by Food Mutiny, the events company star ted by award-winning food journalist and broadcaster Richard Johnson British Street Food Awards

The British Street Food Awards are all about recognising the best of the new food heroes who are selling food on our streets through a great series of live events in the summer Taking place all over the UK and Europe , visitors will be able to sample the ver y best from the street food finalists whilst they cook to win your vote and the vote of the exper t judging panel made up of Michelin-star

Chefs and Food Writers

Majisign Ltd are delighted to once again be making the trophies to celebrate the

street food winners of the 2023 British Street Food Awards We create wooden A Boards, condiment holders and menu holders primarily for the hospitality industr y and, working closely with the founder, Richard Johnson, we are proud to be a par t of championing the world’s new food heroes and the Michelin stars of tomorrow ”

The 2023 British Street Food Awards are underway so visit them to taste the best in UK street food and vote to send your favourites to the final of the British Street Food Awards in August The finalists who win the grand finals in London, they can go to the final of the European Street Food Awards in September Visit www majisign co uk

Serving Up The Perfect CX Strategy For Your Food and Beverage Brand

By Dan Mår tensson VP Marketing & eCommerce Business

In the competitive food and beverage (F&B) industr y, brands must think beyond the bite Simply meeting basic expectations like convenience , value , sanitation, and location is no longer sufficient To thrive in today's market, F&B brands must create consistently engaging and memorable experiences that foster a strong connection with customers at ever y touchpoint

The customer experience (CX) encompasses how customers perceive and feel about your restaurant during ever y interaction and point of contact To differentiate themselves, restaurants must develop a CX strateg y that ensures guests feel engaged empowered understood and most impor tantly valued A CX-centred approach directly impacts customer loyalty, brand reputation, driving repeat business, positive reviews, and recommendations essential factors for repeat business and bottom-line success in the F&B sector

So where do you begin? And how do you tackle CX challenges effectively without biting off more than you can chew? Here are our key considerations to explore when enhancing your CX strateg y

IT ALL STARTS WITH CUSTOMER SERVICE

Arguably the biggest determining factor in CX is ser vice; how customers are treated by staff holds the potential to either make or break the overall CX By delivering outstanding customer ser vice , you create an environment where customers feel genuinely welcomed and valued throughout their entire dining journey, from their arrival to settling the bill

No matter how tasty your food is, a negative encounter with an impatient or unfriendly staff member can deter customers from returning It's impor tant to note that superior customer ser vice

at

extends beyond friendliness It includes prompt seating, knowledgeable menu explanations, and minimal wait times for food By prioritising these elements, you can significantly enhance the customer experience and foster customer loyalty

CX FOR SUSTAINABILITY

As global consciousness turns to environmental sustainability, F&B brands must adapt their CX strategies accordingly Today's customers are highly conscious of the environmental impact of their choices and gravitate towards brands that prioritise sustainability This entails showcasing local produce sourcing, minimising food waste , adopting biodegradable packaging, and implementing energ y-efficient cooking methods By integrating sustainability into their CX F&B brands can attract environmentally conscious customers and stand out amidst fierce market competition

IMPROVING CX THROUGH DATA MINING

Data mining is a powerful tool for F&B brands to elevate their CX By collecting and analysing customer behaviour, preferences, and feedback data, brands gain invaluable insights into customer desires and requirements These insights enable personalised offerings and ser vice improvements, as well as informing future business decisions For example , identifying peak dining times empowers better time management, resource allocation and proactive issue resolution Whilst noting favourite dishes enables personalised experiences based on customer preferences

However, brands must exercise caution in data mining Although data provides valuable insights, it is crucial to maintain a balance between engaging customers and avoiding intrusion Transparency is the key to finding this middle ground Customers should be fully informed about the collection, purpose , and use of their data This ensures a trust-based relationship while harnessing the potential of data to enhance the CX

HOW DIVERSIFIED PAYMENT OPTIONS DRIVE CX

In today's digital world, customer expectations revolve around convenience , even when it comes to payments To enhance the CX, F&B brands should offer a range of payment options, including cash, credit cards, mobile payments, and digital wallets This not only adds convenience but also expedites transactions and improves security By ensuring a seamless and flexible payment process, brands can leave a positive lasting impression on customers

CX plays a pivotal role in the success of F&B brands To stand out from competitors, brands should prioritise sustainability, leverage data mining for personalised offerings, and diversify payment options CX encompasses more than just food quality it's about creating an unforgettable journey that fosters customer loyalty

Investing in CX yields loyal customers who become advocates, driving new business through the door

Ultimately this translates into improved sales and business growth CX excellence: the secret ingredient for F&B brands to conquer the competition and achieve success

Inflation Slows to 7.9% in June

UK inflation slowed to 7 9% in June , the lowest level since March 2022, according to the Office for National Statistics (ONS)

The rate of price rises slowed more than expected in the 12 months to June , with falling fuel prices contributing to the slow-down, while food prices increased less quickly than in June 2022

While the fall is welcomed UK inflation is still high and far off Prime Minister Rishi Sunak’s target of halving the rate from around 10 7% in Januar y

While core inflation has dropped back after hitting a 30-year high in May, it is still well above the Bank’s official 2 per cent target – with fur ther interest rate hikes expected in the months ahead in a bid to tame prices

The government said the figures were finally “moving in the right direction” Despite the better-than-forecast figures, chancellor Jeremy Hunt said “ we aren’t complacent and know that high prices are still a huge worr y for families and businesses”

UKHospitality Chief Executive Kate Nicholls said:

“The rate of inflation reducing more than expected is good news for hospitality businesses but it remains the case that food and energ y costs are incredibly high

“This reinforces that for inflation to fall fur ther and faster, there needs to be more action to bring down those twin pressures of food and energ y costs

Hopefully today s better than expected figures also give pause for thought on additional interest rate rises, which are already having a significant impact on the sector ”

Michael Kill CEO NTIA says:

“While we see a positive reflection in the inflation figures released today, dropping sharply to 7 9% in line with Bank of England predictions for June against 8 7% in May ”

We are some way off suppressing the cost inflation crisis suffered across the night time economy and hospitality sectors While this news is a positive step in the right direction for businesses and par ticularly consumers, many within the sector are concerned that the increase of alcohol duty, energ y and insurance costs which have yet to be tamed will eradicate any benefit to the sector in the shor t term ”

“It is impor tant that the Government continue to engage with the sector over the coming months, and accept that there will need to be a fiscal inter vention for businesses which are at the sharpest end of this crisis ”

Admiral Taverns Raises £85,000 for Mental Health Charity

Admiral Taverns 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 Chasing the Stigma, enabling 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 ”

End of Alcohol Tax Freeze Piles Pressure on Operators

The latest research by finance specialists, RIFT, reveals that some par ts of Britain have seen as many as 69 local pubs close their doors in the past two years, a situation that could be made even worse when the freeze on alcohol tax ends on 1st August

The traditional British boozer is quickly becoming extinct and with a freeze on alcohol tax due to end this August the number of pubs found across Britain could be set to decline even fur ther over the coming years

To understand how the recent years of economic turmoil in Britain has impacted the pub industr y, RIFT has analysed the changing number of outlets up and down the countr y between 2020 and 2022

The top level data shows that despite the Government handing pubs a lifeline in the form of an alcohol tax freeze in the August 2020 budget, the number of pubs across Britain has remained largely static over the last two years, increasing by just 164 nationwide

This tax freeze hasn’t been enough to halt the worr ying decline in pub numbers across many areas and in London, the number of pubs has fallen by -33, from 4,366 in 2020 to 4,333 in 2022

There are also fewer pubs in Scotland (-20), the South West (-14), and East of England (-11) when compared to just two years ago

However, this regional over view doesn’t highlight the full extent of the dwindling pub trade in Britain, and when analysing the nation at local authority level, the severity of this decline becomes all the more apparent

In fact, as many as 161 local authorities across the nation now have fewer pubs when compared to 2020 and nowhere more so than in Harrogate Nor th Yorkshire where there are now 69 fewer pubs open for business Bradley Post, MD of RIFT, commented:

“As a nation of pub lovers, we often measure economic ups and downs by the patronage we give our public houses and the rate at which they open or close Pubs provide a good indicator of how freely the public is spending money, and whether or not they feel wealthy enough to splash the cash on the relative luxur y of social drinking

It s no surprise , therefore , to see the number of establishments falling across large swathes of Britain in the past two years, firstly due to COVID and then the current economic troubles stemming from the likes of the mini-budget and Russia’s invasion of Ukraine

“That’s why it’s par ticularly concerning to think that a fur ther hike in alcohol tax is on its way in August when the current freeze thaws The government might think that increasing the tax will help lift the nation s economic burden, but it also risks pushing even more people away from the pub, destroying small businesses, and fur ther damaging our local economies ”

“Perhaps a better idea would be to reduce the taxes and allow pubs to draw more people in, spending more money and helping the economy tick along at a greater speed ”

A Strong First Half Of The Year For Company Of Cooks

Company of Cooks has enjoyed a strong first half of 2023, securing over £120million in retained business

The five-year deals extend successful par tnerships with six prestigious clients and venues across London: The Royal Society for Ar ts Manufactures and Commerce the Southbank Centre Old Royal Naval College , Chelsea Physic Garden, and most recently, the Royal Academy of Engineering and BMA House

Retaining these key clients has been a priority for Company of Cooks since it merged with sister brand Venues by CH&CO in March, and is testament to the strength of the combined businesses, its commitment to its core values of Craft, Creativity and Community and the newly formed leadership team

Clients cited Company of Cooks’ commitment to brilliant food, drink and ser vice as core reasons for extending their par tnerships, also referencing the team’s creative and innovate approach to design, technolog y and marketing

Similarly, the consistency, flair and confidence provided by the existing onsite teams, coupled with the

exciting aspirations, aligned values and collaborative approach of the new leadership team and brand direction proved impor tant to each client Company of Cooks’ approach to sustainability through its Community value was also a key factor in these decisions The commitment to the removal of all MCS rated 4 and 5 fish nil by airfreight for all fresh produce and British only cheese and fresh meat were all noted, as were compelling social enterprise par tnerships with the likes of Well Grounded and Luminar y Baker y

Rob Fredrickson, Company of Cooks Managing Director, said:

“Extending our par tnerships with such an incredible range of venues is an impor tant par t of our plans for the next five years, providing an amazing platform from which we can continue to build our position as the leading restaurant, bar, café and event caterer in the UK These par tnerships, some of which are now entering their third terms, highlight how a range of clients are really star ting to connect with our belief that brilliant food drink and ser vice can not only drive revenues and help broaden audiences they can also provide a platform for doing good for the people and businesses we work with and for – all the while safeguarding the planet for future generations ”

Could Cobots be the Answer to Crippling Staff Shortages?

Staff shor tages continue to plague the UK hospitality industr y, with little sign of improvement on the horizon

Triggered by Covid lockdowns and compounded by Brexit, the shor tage of workers is forcing many restaurants to restrict trading hours and hotels to leave rooms uncleaned on cer tain days a week

According to trade body UKHospitality vacancies remain 48% higher than preCovid

The organisation’s chief executive Kate Nicholls said: The workforce shor tage is creating a serious crisis Nearly half of businesses are reducing trading hours per day, and a third are having to close on some days each week ”

So what is the answer to the recruitment headache facing the UK’s hotels and restaurants? How about making a robot (or “cobot” to give them their more apt moniker due to their collaborative work alongside humans) your newest recruit?

Softbank Robotics general manager Stefano Bensi explained: “With a cobot on hand, menial and time-consuming tasks are taken care of autonomously Staff have more time to concentrate on higher-value , more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner) or spending more time with customers (in the case of tray deliver y robots)

“We know that in the hospitality industr y it’s a real struggle to recruit and retain staff: robots can help add additional suppor t to existing teams, plug labour gaps and shor tages, and work when necessar y to improve processes ”

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes, vacuum 1,500 sq m of carpet on a

single charge , and be programmed to clean at any time of day

It is equipped with a 3D camera and a lidar (light detection and ranging) system - the same kind of technolog y used in self-drive cars

Rather than taking the human interaction aspect away from restaurant ser vice Softbank’s tray deliver y robots simply look after the “bussing” side of the job (bringing and removing dishes), meaning staff are present in the dining room at all times and able to respond quickly to customers’ needs

Bensi said: “Because the waiter isn’t constantly going to and from the kitchen, stuff just happens: customers can order that extra bottle of wine , a side , a pudding, and suddenly you have the average price per sitting going up, and the table turnaround time going down, because when the customer is ready to ask for something it can happen straight away ” For hotels offering room ser vice , Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to aler t them once their order is outside their door

It’s true to say that many hotels and restaurants adopted technological aids to help them through the pandemic , with operators forced to adopt automated methods to keep guests and staff safe Could it be the time has come for operators to recognise that technolog y isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hospitality businesses with new team members - and quite possibly help them stand out from the competition too

To find out more , visit https://emea softbankrobotics com/

Star Invests £170,000 In Rugby World Cup Support For Its Pubs

Star Pubs & Bars is making a record £170,000

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In addition there will be digital activation to engage customers with the oppor tunity to scan QR codes for the chance to win rugby-themed prizes

Says Cathy Olver, Star Pubs & Bars Retail Marketing Director :

“We know from previous experience that more pubs show the Rugby World Cup than regular rugby matches, plus, the World Cup is in our time zone and on terrestrial TV, so, this year we ’ ve created more free kits than ever Elements like the standee and QR code scanning digital engagement help build a fun atmosphere and sense of occasion that customers can’t replicate at home And with Ireland, Scotland, England and Wales all ranking in the tournament’s top 10 teams there’s a lot of ‘home’ interest in the tournament that could continue until the later rounds

“World lagers and stout are the most successful categories on rugby match days so our pubs are well placed to benefit from an uplift in sales ”

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BII Calls For All Pubs To Engage With Their MPS This Summer, Ahead Of The Autumn Budget

The British Institute of Innkeeping (BII) has announced the launch of their #MyPub campaign calling on pubs across the UK to write to their MPs, and invite them to visit their vital local businesses at the hear t of their constituencies This will allow them to show MPs the positive impact their businesses have within their communities, share the realities of trading, and ask for their suppor t in gaining the investment needed to be the engine of growth in their local economy

Against a backdrop of positive trading and increased turnovers for many operators business remains incredibly tough as they weather the impact of huge price increases and inflationar y costs over the past year Whilst many pubs are seeing their turnovers return to pre-pandemic levels, sky-high and unfair energ y costs, multiple price rises on food, drink and other business essentials, as well as continued staff shor tages, have meant a huge drop in profitability

Despite the rate of inflation decreasing slightly, these costs are now locked into their businesses, with sur vey data from CGA this week revealing one in seven hospitality businesses remain at risk of failure in the next 12 months

Our nations’ pubs are vibrant viable and essential community hubs who have been unfairly over taxed for decades and this, alongside the phenomenal cost increases across the board has impacted their cash reser ves and future growth prospects

Both the Chancellor and the Prime Minister have regularly referenced pubs as a “treasured community institution” and pubs now need explicit suppor t from Government to ensure they can be at the hear t of growth in the economy

Steve Alton BII CEO commented: “Our members need investment to power their growth and are simply asking for the playing field to be levelled, allowing them the oppor tunity to deliver their full potential and suppor t their local communities as they do so For the longest time , they have shouldered the burden of unfair taxes when compared to other high street venues or online businesses

“We have seen the positive impact that the current Business Rates relief has had, giving operators a little bit of breathing space as they face ridiculously high energ y prices and food drink and wage inflation With inflation still dangerously high they now need some longer-term surety to enable them to plan for the future growth of their businesses

“We are calling on Government to reduce the tax burden on our members and pubs across the countr y, by providing longer term structural suppor t with a priority to reduce VAT, as well as a continuation of the current Business Rates relief for a fur ther three years

“The #MyPub campaign will see operators inviting MPs to visit their incredible pubs over the summer, showing them just how impor tant their venue is, suppor ting local skilled jobs local supply chains and entire communities

“Pubs are places where life-long connections are made and nur tured and there is no better way for leaders in local communities and Government to see first-hand the impact that they have , and the suppor t that they need to continue to do their amazing work ”

For more information about the #MyPub campaign, and to get involved, please visit the BII’s website

How Holiday Leave And Pay Should Be Calculated For Part-Year Workers

Paul Kelly, Par tner and Head of Employment at Blacks Solicitors shares his insight into what hospitality businesses need to be aware of when it comes to calculating holiday pay for par t-time workers and the legislation in place to ensure that holiday entitlement stays in propor tion to time worked

WHAT DOES THE LAW SAY?

Almost all people classed as workers, including those in the hospitality industr y, are legally entitled to 5 6 weeks paid holiday a year (known as statutor y leave entitlement or annual leave1)

THIS INCLUDES:

● Agency workers

● Workers with irregular hours

● Workers on zero-hours contracts

Employees who work a 5-day week must receive at least 28 days’ paid annual leave a year which is the equivalent of 5 6 weeks of holiday

Par t-time workers are entitled to at least 5 6 weeks’ paid holiday but this will amount to fewer than 28 days People working irregular hours, which may include shift workers and term-time workers, are entitled to paid time off for ever y hour they work

THE CASE

Last year, the Supreme Cour t (SC) gave its long-anticipated judgment in the case of Harpur Trust v Brazel which was ongoing since 2017 It related to how holiday leave and pay should be calculated for workers who are employed throughout the year but only work for par t of the year The case concerned a teacher (Mrs Brazel) on a permanent zero-hours term-time contract, but impacted a much wider group of workers, including many par t time workers, and highlighted the flaws in the current system for working out holiday entitlement and pay

Mrs Brazel’s employer, The Harpur Trust, calculated her entitlement to annual leave using ‘the Percentage Method’ This involved calculating Ms Brazel’s hours worked at the end of

By Paul Kelly, Par tner and Head of Employment (https://www lawblacks com/)

each term, taking 12 07% of that figure and then paying Ms Brazel her hourly rate for that number of hours as holiday pay Accordingly, this method resulted in Ms Brazel’s holiday entitlement being pro-rated to be propor tional to a full-time worker

THE VERDICT

The SC upholding the Cour t of Appeal’s earlier decision agreed that the Percentage Method was not the correct approach Instead, the employer should have used the approach set out in the Working Time Regulations 1998, which is to calculate the average weekly pay using the relevant reference period -52 weeks, ignoring any weeks in which she did not receive any pay and multiplying that by 5 6

In light of this decision, hospitality employers will need to review how they currently calculate holiday leave and pay entitlements for par t-year staff Employers will also need to consider whether to proactively approach employees who have received holiday pay calculated using the Percentage Method and reimburse them for any back payments of holiday pay that they would have received had the Calendar Week method been adopted

WHAT HAPPENS NEXT?

The SC’s judgment has caused employers some concern as it means that some par t-year workers are now eligible to receive a larger holiday entitlement than par t-time workers who work the same number of hours annually

To ensure workers’ holiday entitlement is reflective of their time worked, the Government has now issued a consultation paper which looks at ways to address the disparity created The consultation will seek views on introducing legislation to allow employers to pro-rate the holiday entitlement of par t-year workers and workers on irregular hours so that their holiday entitlement is propor tionate to their total annual worked

The Government envisages that this will not only ensure that holiday entitlement is calculated consistently for par t-year and par t-time workers alike , but also give employers a clear and easy-to-follow method to use when calculating entitlements

Employers should note that the consultation stage for the paper closed on 9 March 2023 and the Government is now analysing the feedback in response Following this, the Government will then provide a summar y of who responded, the views expressed within the responses, and any other comments made There is currently no set date for when the summar y will be released It is also likely that if new legislation is implemented, it will not be for some time Employers must therefore continue to give par t-year workers 5 6 weeks entitlement where the Brazel judgement applies

For more information, please visit www lawblacks com/business/employment-law/

Parklife Founder Sacha Lord & NTIA Reject Home Office Denial Of Drug Testing U-Turn

Nightlife entrepreneur Sacha Lord and the Night Time Industries Association have rejected claims by the Home Office that they have not reversed their policy on drug testing at festivals

In a letter to lawyers JMW acting on behalf of Lord & NTIA who had demanded a judicial review, the Home Office said: “Our consistent position has been that anyone wishing to lawfully under take activities that include the possession, supply or production of controlled drugs (including in the course of drug testing ser vices) to whom an exemption does not apply, should apply for a Controlled Drugs Licence ”

But Sacha Lord, the co-founder of Parklife Festival, and the night-time economy advisor to Greater Manchester Mayor Andy Burnham said: “It is frankly laughable and wholly disingenuous for the Home Office to suggest that there has been no reversal in policy ”

NTIA CEO Michael Kill added “There seems to be an unwillingness by the Home Office to acknowledge that testing has happened for the last 10 years under MOU and much of our dialogue and engagement has been met with the same bureaucratically scripted response ”

The row follows a Home Office decision on 8th June that on-site drugs testing would require a Controlled Drugs Licence and must take place at named permanent premises rather than at ‘ pop-up ’ labs The decision meant that on site drug testing at Parklife could not go ahead

On site testing has been in place at festivals since 2014 and provided with the agreement of local police and councils by way of a Memorandum of Understanding with festival organisers and the drug testing companies Drugs that are confiscated by the police are tested and if found to be dangerous, festival goers are warned, and harmful substances destroyed or passed to the police

Sacha Lord continued: Our existing testing arrangements have been a vital feature of festivals up and down the countr y for many years, but now the Home Office wants us to believe they were unaware this was taking place It’s something that would frankly be negligent were it not demonstrably untrue The only explanation is that this is a policy reversal

“We call on the Home Office to put an end to this reckless disregard for the safety of festival goers and reinstate the existing Memorandum of Understanding with immediate effect ”

“The industr y works tirelessly to ensure we do ever ything possible to safeguard the public and frankly this summer the Home Office has looked to score political points by putting lives at risk ”

The leading provider of on-site drug testing, The Loop, was informed at the beginning of June that a Controlled Drugs Licence was needed which would require the company to have a permanent laborator y –which is not currently available at any music festival in the countr y

But in its letter to Oliver Wright at JMW Solicitors, who is acting on behalf of Mr Lord and the NTIA the Home Office said: “Venues should apply to the Home Office for a Controlled Drugs Licence As par t of a licence application, individuals or the company involved would be subject to the usual considerations, visits, and fees Any such application would then be considered on its merits and taking into account all relevant considerations ”

In response , Lord accused the Home Secretar y Suella Braverman of putting lives at risk:

This on-site testing has saved lives and the absence of it puts people in serious danger The Home Office has long been well aware that on-site drug testing has been taking place at festivals across the countr y since 2014

“In a response to the Digital, Culture , Media, and Spor t Select Committee repor t on the future of UK music festivals presented in August 2021, the Government went as far as to say it ‘will continue to suppor t back-of-house testing on substances that have been seized as this can provide useful intelligence and enable festival organisers and other par tners to implement harm reduction measures ”

NTIA CEO Michael Kill expresses concerns over policy change: “With no acknowledgement from the Home Office of previous back of house drug testing practises or engagement and a rigidity in the current policy and dialogue we have been left at an impasse Although the Home Offices position is evidently contradicted in practise and at multiple communication points, we have had no choice but to bring this to the public domain ”

“Even under this new policy regime there is a clear lack of clarity on elements of the drug testing license requirements, which left to individual interpretation has the potential to exclude a considerable number of festivals from operating this facility

“The festivals and events sector work extremely hard to ensure festival goers are kept safe and rely on back of house drug testing as a vital par t of the overarching harm reduction strateg y Without this facility we are leaving a considerable void in drug intelligence for Police and medical suppor t ser vices on the ground ”

It is extremely disappointing to see that the Home Office change in policy is taking precedence over safeguarding young people’s lives ”

The Home Office noted that, At present the Defendant (the Home Office) has not received any applications for drug testing at major festivals this summer but will continue to engage with any potential license applicants ”

Despite this many of the summer ’ s biggest festivals operated their usual testing facilities, electing to prioritize customer safety Lord commented, “It’s a small wonder the Home Office has received no applications given it is clear that were festival organizers to apply they would be forced to shut down the vital testing facilities they had relied upon for many years to save lives ”

Indecisive Diners Leave Restaurant Owners Forking Out Almost £90 Per No-Show

A rising number of diners cancelling last minute , or just not turning up, over the last year has led to almost a fifth (18 per cent) of restaurant, pub and bar owners to consider closing for good according to new research from Barclaycard Payments The issue adds pressure to an industr y already facing challenges from inflation, high energ y prices and recruiting staff¹

Last minute cancellations and no-shows are one of the biggest issues the restaurant industr y is facing right now according to almost a quar ter (23 per cent) of restaurant owners, as nearly four in 10 (37 per cent) UK adults who dine out regularly reveal they cancel on the day of the booking, typically providing less than six hours’ notice

COSTING UP CANCELLATIONS

Three in 10 restaurant owners are understandably worried about noshows negatively impacting profits this summer – typically a busy time for eating out – as only 16 per cent say they can recover loss of earnings through cancellation fees It comes as those who have experienced no-shows and last-minute cancellations estimate they lose an average of £89 for each diner that doesn’t turn up

With the majority (60 per cent) of diners cancelling their reser vation with 24 hours notice or less, and no-shows proving the most common form of cancelling (19 per cent), this is naturally having major repercussions for restauranteurs The hospitality industr y cites the impact of this growing trend as including food waste (56 per cent), staffing challenges (34 per cent), low team morale (24 per cent) and being forced to close early (23 per cent)

FOOD FOR THOUGHT

An average four in 10 restaurant owners and managers have seen a rise in no-shows and shor t notice cancellations over the last year, stating they’d seen increases of 40 and 35 per cent respectively

Only 34 per cent of restaurateurs currently take card details when booking and charge a cancellation fee if a customer does not turn up

Although, in a bid to reduce the impact on their business, a fur ther 37 per cent plan to introduce this measure

Other deterrents employed by the hospitality industr y include requiring card details when booking but not actually charging a fee (43 per cent) and taking an upfront deposit to put diners off not attending (35 per cent) The news comes as 14 per cent of millennial diners admit to

making ‘bulk bookings’ so they have a choice of where to dine , and then forgetting to cancel; 12 per cent of 18–26 year olds admit to doing the same

THE PLATE ESCAPE

Friends and family members bailing on plans is the top reason diners have dipped out on a restaurant reser vation without cancelling, according to one in 10 (11 per cent) Other reasons include deciding to stay in instead (9 per cent) forgetting about the booking (8 per cent) rain (7 per cent) and not having a baby or dogsitter (5 and 6 per cent) When it comes to how they cancel over a fifth (21 per cent) admit they feel less bad about cancelling if they’ve booked online or via social media as there is no personal interaction One in five (19 per cent) feel too awkward to speak to someone on the phone to aler t the venue to their change in plans

Regardless of the rise in cancellations and no-shows, 39 per cent of diners feel guilty about not turning up and letting restaurants down Yet despite the guilt, over one in 10 (11 per cent) would still rather fork out a cancellation fee than phone a restaurant to cancel, and in doing so would accept losing an average of £29

HEALTHY APPETITE FOR EATING OUT

While this ongoing challenge continues to affect the restaurant trade there is still a strong desire to eat out And with a third (33 per cent) of diners admitting they would be less likely to cancel a restaurant booking if they had been asked to pay a deposit, the research shows there are clear methods that can deter the rising cancellations

British summer time , with its warmer weather and longer days, increases adults’ likelihood to eat out more according to 51 per cent of those polled As the summer holidays approach nearly a fifth (17 per cent) of millennials are planning to dine out more than they have done over the last six months, rising to over a quar ter (26 per cent) for the younger audience (those aged 18 to 26)

Sympathetic to the challenges restaurant owners face half (50 per cent) of consumers polled understand that restaurant owners are struggling financially in the current economic climate Over a quar ter (27 per cent) admit they would cancel a restaurant booking earlier if they knew it directly impacted the restaurant and staff

Tom Aikens, Michelin Starred restaurant owner commented: It s brilliant to see so many people looking forward to meals out over the coming months Yet cancellations are a growing issue plaguing the restaurant industr y At my restaurant Muse , we do ever ything we can to minimise the impact of cancellations by communicating with the guest through detailed booking confirmations, requesting guests confirm their reser vations six days prior and having a strict five-day cancellation policy This seems to work well for us and leads to less cancellations on the day, but unfor tunately there are still some unavoidable circumstances where this is the case which leads to challenges such as food wastage staffing levels and fundamentally loss of sales

“Depending on the type and location of a restaurant, each business can be graced with busy periods throughout the year, so we want to help customers understand the impact late cancellations can have and encourage them to do so earlier so that tables can be re-assigned Kirsty Morris, MD at Barclaycard Payments said:

“The hospitality industr y has faced many challenges in recent years and is continuing to feel the strain against the backdrop of the cost-of-living While diners are becoming increasingly picky about the venues they choose to spend their hard-earned cash at, it’s really impor tant this doesn’t translate to indecisiveness and negatively impact restaurants through cancellations

With more venues considering charging cancellation fees to deter noshows, we want to help diners understand the impact on businesses of cancelling at the last-minute so they can think ahead and give advance warning – and not get stung with a cancellation charge ”

Soaring Costs In Food, Drink, Staff And Energy Pile Pressure On Hospitality

Hospitality’s post-COVID-19 recover y is threatened by rising prices in multiple key areas, leaders have warned in the latest Business Confidence Sur vey from CGA by NIQ and Four th

The exclusive quar terly poll shows half (50%) of senior-level operators are now ver y concerned about inflation in food and drink prices, with 33% concerned, 16% moderately concerned and just 1% unconcerned

Inflation is par ticularly severe in key commodities for pubs and restaurants especially dair y, meat and alcoholic drinks The CGA Prestige Foodser vice Price Index reveals price increases again in May to 21 6% Around four in five leaders have seen increases in the price of eggs (85%) and chicken (80%), and nearly as many have experienced hikes in the cost of beer (79%) and red wine (74%)

The research from CGA and Four th shows payroll costs are mounting too Leaders have raised pay for both new and existing staff by an average of 11% in the last 12 months ahead of the rate of inflation over that period

Rises have been driven by increases in the National Minimum Wage and National Living Wage from April, which have concerned around two thirds (65%) of business leaders

Rising labour costs are also being fuelled by widespread staff shor tages Across hospitality, 9% of roles are now vacant and open for application, and only half (49%) of leaders feel confident about recruitment over the next 12 months

Spiralling costs are affecting many more areas, the Business Confidence Sur vey shows Four in five (79%) leaders are ver y concerned or concerned about energ y prices and contracts, while well over half feel the same way about business rates (59%) and VAT (54%)

Businesses have been forced to pass on some price increases to conumers putting guest spending at risk during the cost of living crisis Leaders told the Business Confidence Sur vey they have raised food

menu prices by an average of 13% in the last 12 months

The soaring costs are holding down hospitality leaders confidence While just over half (54%) of them now feel optimistic about prospects for their business over the next 12 months, this figure is well below pre-COVID levels More than a quar ter (28%) of leaders say they currently 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

Sebastien Sepierre , managing director – EMEA, Four th, said:

“This data highlights the continuing challenges that operators are facing, with the rise of food and drink prices becoming par ticularly hard to swallow With these cost pressures impacting on profitability, it’s essential that businesses make the most of technolog y to help control costs and increase efficiencies across both labour and supply, enabling them to adapt to changing circumstances in this period of uncer tainty and beyond ”

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said:

“These figures are the clearest evidence yet of the impact of cost pressures on hospitality This is a resilient and resourceful sector and businesses have steadily built back from the turmoil of COVID-19, but relentless inflation means many of them are now operating on extremely tight margins Rising prices throughout the food and drink supply chain and enforced increases in pay levels have left few companies unscathed and some are now ver y fragile ”

He added: “Hospitality’s long-term outlook remains good Consumers are keen to eat and drink out when spending allows, and there are some signs that inflation may ease in the second half of 2023 However, in the meantime the sector needs targeted suppor t on tax, energ y, labour and other areas if it is to help power the UK’s much-needed economic recover y ”

Transforming Efficiency and Customer Experience within Hospitality

The UK restaurant industr y expected to grow 15% between 2022 and 2027 to £90 billion

But how are providers going to meet escalating demand for a great customer experience both eating in and via deliver y apps when official figures show hospitality vacancies have risen by 72% since Brexit, while the number of EU workers in the industr y has fallen by 26%? With food inflation hitting 17% in 2022, how can restaurants retain margin without passing on rising costs to cash strapped customers? And how can businesses ensure compliance to both essential food safety information and demands from both government and customers for more food ingredient information?

Jay Kim, Managing Director BIXOLON Europe GmbH, outlines five ways the hospitality industr y can use intelligent printing solutions to address key operational challenges and deliver tangible return on investment

EFFICIENT FOOD DELIVERY

The cost-of-living crisis has shifted consumers ’ attitudes to eating out with many restaurants increasing their commitment to food aggregator ser vices to retain profitability Indeed, the food deliver y industr y is expected to grow to $320 billion by 2029, underlining the level of oppor tunity However, while food deliver y apps offer a great additional revenue stream, the model places new pressures on kitchen staff to meet tight turnaround times irrespective of levels of demand

There is simply no room for errors Food deliver y apps encourage restaurants to use cloud printing to dedicated printers to get orders to the restaurants quickly and efficiently, avoiding any problems associated with orders being transcribed manually One of the additional benefits restaurants could consider is the use of linerless printing products In addition to the lack of wastage offered by linerless labels with no backing material, these labels can be any size – the printer simply cuts the label to fit the information printed, whether the label is for a single coffee cup or a large meal order

Fur ther, linerless labels can use two different adhesives - permanent or semi-permanent – allowing restaurants to embrace flexible printing A permanent adhesive label can be printed to include customer name , address and the food order, and be used to provide an anti-tamper seal on the packaging Additionally, semi-permanent labels can be used to automatically provide kitchen staff with the accurate information they

By Jay Kim, Managing Director BIXOLON (www.bixoloneu.com)

need to complete the order, including time stamps to ensure deadlines are hit

MAXIMISING STAFF AVAILABILITY

With customers increasingly viewing ‘eating in’ as an occasion, the hospitality industr y is focusing on improving the quality of experience Given endemic staff shor tages, technolog y is playing a vital role in suppor ting staff efficiency Many restaurants use mobile devices to take customer orders which are then printed as required in kitchen and bar areas Adding a mobile printer to this system allows staff to handle the entire customer experience at the table There is no need to return to the Point of Sale (POS) to print out a bill or collect the card payment system – something that can be ver y time consuming at peak times when there is a queue for the POS and printer

In addition to improving the customer experience and increasing table turnover, intelligent use of printers can ensure experienced staff spend more time with customers Touch screen printers mean ever y meal, coffee or drink is accompanied by its table number, allowing the restaurant to effectively use new or seasonal staff to deliver food and clear tables

This frees up the time of experienced trusted individuals to leverage their exper tise to discuss allergens, for example , explain menu items and take orders and payments New staff can be immediately productive while the restaurant maximises the skills of longer-term employees

HIGH QUALITY SELF-SERVICE EXPERIENCES

To address the staff shor tage , a growing number of restaurants are also exploring the power of customer self-ser vice from QR codes on the table that link to an app with the menu to kiosks for fast food orders App based ordering is par ticularly useful in high tourism areas, with the app automatically offering different language options Customers place their orders which are immediately printed in the kitchen; once ready, the order includes the information required to ensure it goes to the right table Because customers place their own orders, there is less risk of error ; and payment can be made online , fur ther reducing the number of staff required

The use of kiosk systems with printers is also driving up sales – with fast food restaurants repor ting customers buy between 10-20% more food when at a kiosk compared to ordering from a ser ver In addition to reducing the queues which attracts more customers people feel less pressure at the kiosk and are happy to take the time to browse through the menu, leading to larger orders With the inbuilt printer providing the order and receipt, the entire process is both less staff dependent and more profitable

REDUCING FOOD WASTE

With the cost of raw ingredients rising at the fastest rate in decades and supply chain shor tages continuing to create challenges for restaurant kitchens, staff are under enormous pressure to minimise food wastage Staff shor tages can again cause problems A lack of experience combined with staff working different shifts can make it hard to keep track of

product usage , leading to unnecessar y wastage of fresh items

Using integrated tablet printers in tandem with a food labelling solution enables kitchen staff to easily keep track of items such as freshly created salads or newly opened jars In addition to avoiding waste , an effective labelling solution improves stock rotation while also suppor ting the allerg y repor ting that is key to comply with legislation such as Natasha’s Law

ECO-VISIBILITY

Indeed, improving information about allergens and ingredients has become far more impor tant in recent years, with many customers interested in the quality and histor y of ingredients, especially for venues with a strong local ethic While information is available on the menu, adding specific messaging to the customer’s receipt is also powerful – especially if the restaurant embraces the new, environmentally friendly blue printer paper (e g Koehler’s Blue4estâ thermal paper)

As an added benefit, the new blue paper provides a great customer talking point – and demonstrates the business’ commitment to environmental issues Unlike traditional white receipt paper these receipts can also go directly into a customer’s food box or with open food helping with the deliver y side of the business as well

CONCLUSION

Balancing cost control with improved customer experience , especially with the lack of staff, is challenging and restaurants are becoming ever more innovative and flexible as a result But even simple changes can deliver significant benefits Eradicating errors from the kitchen to reduce wastage and avoid deliver y problems adds immediate bottom-line value Leveraging mobile printing can maximise the skills of trusted employees to improve the customer experience And exploring eco-friendly printing options can transform customer perception

Restaurants that innovate today to get through this current crisis will be well placed to maximise potential when the economy improves and will be well placed to maximise the oppor tunities of the industr y s predicted growth

ISAAP and Shield Safety Partner To Advance Safety In The Serviced Apartment Sector

Shield Safety and ISAAP (International Ser viced Accommodation Accreditation Process) announce par tnership to advance the professionalism and safety of the ser viced apar tment sector

ISAAP is the leading independent global quality standard for the corporate housing, apar thotel, and ser viced apar tment sector of the hospitality industr y Since its inception in 2015 and currently with over 130 ISAAP accredited providers in 21 countries across 4 continents, ISAAP Accreditation is gaining momentum as the recognised worldwide accreditation & cer tification standard for the industr y

The two organisations will be working together to help ser viced accommodation providers ensure that their proper ties are safe and secure environments for guests ISAAP’s team of highly experienced and professionally qualified Quality Assessment Consultants work closely with accommodation providers throughout the accreditation process This, combined with the exper t software and ser vices from Shield Safety will help those providers demonstrate their ongoing commitment to safety and get prepared for and progress their ISAAP accreditation

Mark Flanagan, CEO of Shield Safety commented ‘Working alongside ISAAP to ensure safety standards are high across the ser viced apar tment sector is extremely impor tant to us Our mission over the last 20 years

has been to make safety simple and hassle free for operators, which ultimately makes the world a safer place for us all to live Operators who use our ser vices, and RiskProof software , can demonstrate their due diligence and commitment to managing risk in preparation for ISAAP accreditation’

Stephen Mar tin, Managing Director of ISAAP added, ‘This impor tant par tnership with Shield Safety fur thers ISAAP’s aim of helping to make ser viced accommodation safer and more secure for all of us, and to be able to provide oppor tunities for ser viced accommodation providers to demonstrate their credentials in these impor tant elements of their product ser vice standards A wor thwhile accreditation is never easy to achieve , but with Shield Safety’s suppor t and guidance , accommodation providers can better prepare themselves to achieve the ISAAP Compliance Accreditation standard’

Achieving accreditation will also help operators with ASAP membership As the first and only membership organisation for the professional Ser viced Apar tment sector, ASAP’s members must sign that they agree to abiding by a Code of Conduct which calls on them to operate safely and transparently, representing their proper ties honestly and keeping insurances and safety standards updated at all times Demonstration that the providers work with Shield Safety and achieve ISAAP accreditation will help to confirm their adherence to ASAP’s code of conduct

The Average Pint Of Beer Costs £3.30p More In The UK Than The Global Average

A recent study conducted by finder com compiled data on the average prices of beer in the most populated cities around the world The analysis looks at 166 countries so you can find out where your city ranks

Across the world, a pint of beer costs £2 60 on average In the UK, the average beer costs £5 90, making it significantly more expensive than the global average

The most expensive pints of beer in the world on average are sold in Qatar, with higher prices on average than runners-up UAE (£9 93) and Oman (£8 68) The cost of a pint of beer in Qatar has decreased by 7 9% to 10 47 from £11 37 in 2022, according to price comparison website finder com

The most expensive places to drink a pint in Europe are Iceland (£7 81) and Norway (£7 13), closely followed by Switzerland (£6 54) and Finland (£6 33)

The United States is the 9th most expensive countr y for beer on average , with a pint costing £6 22 on average Meanwhile a pint down under in Australia will set you back £5 01 on average

CHEAPEST PINTS IN THE WORLD

If you ’ re looking to save money when spending overseas the African continent seems to offer more accessible prices Burundi takes the crown for the cheapest price , with a pint of beer costing only £0 46 on average The rest of the top 5 cheapest countries include: Lesotho (£0 62), Libya (£0 69), Togo (£0 73) and Malawi (£0 74)

The cheapest beer outside of Africa can be found in South-East Asia, with pints costing only £0 79 in Laos, and £0 84 in Myanmar and Vietnam

The cheapest beer in Europe can be found in Moldova with pints costing only £1 36 on average closely followed by Kosovo (£1 44) Belarus (£1 69) and Bulgaria (£1 70)

Be At One Takes on ‘Bar-A-Thon’ for Motor Neurone Disease Association

A squad of team members from late-night bar brand Be At One took to the streets of London on Wednesday (12th July 2023) to come together as a team and raise money for Motor Neurone Disease Association (MNDA) In typical Be At One style the group took on the challenge as a bar-hopping ‘bar-a-thon’ paying visits to as many Be At One hotspots as possible on the successful 26 mile walk!

This incredible fundraising initiative is par t of Stonegate Group’s charity par tnership with MNDA and MNDA Scotland, for which they have recently reached a whopping fundraising milestone of £350,000 To help hike that number up to a new level, the band of operational and HQ superstars took London by storm, star ting at Be At One Hammersmith and trekking a circular route around the capital city, reaching the finish line a whole 55,000 steps later at their star ting point

The team who took par t in the Bar-A-Thon wanted to raise money by doing something that is a real challenge , around their well-loved sites in London, and pulling on some of the team’s interests of walking and hiking; not only to raise funds for the incredible charity but to connect and have fun as a collaborative team They have currently raised £1,800, with funds still coming in Sarah Miller, Stonegate Group Business Unit Director, said: “We were all so excited for the team to begin their walk and raise funds for such a brilliant cause Ever yone who took par t knew how much of a big challenge this was and all of us at Stonegate suppor ted and encouraged them all the way MNDA carries out amazing work for those who are affected by the disease , and all of us at Be At One are privileged to stand alongside them in suppor t of their incredible effor ts

Visitbritain Upgrades 2023 Inbound Tourism Forecast On Back Of Stronger Recovery

Asia including China, our second most valuable inbound market in 2019 wor th £1 7 billion, is still well below pre-COVID levels

“Our priority has been to rebuild visitor value and we ’ ve been competing hard in markets showing strong recover y with our multi-million pound GREAT Britain marketing campaigns and working with trade so British destinations are sold internationally

We’ve also been investing in separate campaigns in the USA with British Airways and a pilot cooperative marketing programme with industr y, conver ting the interest to visit into bookings now, boosting spend across Britain ”

HEINEKEN UK Announces £25m Investment Into Sustainability

HEINEKEN UK has announced plans to invest £25 million into its Manchester brewer y to incorporate heat pumps aimed at reducing the facility’s carbon emissions as par t of the groups effor ts to decarbonise its UK production sites by 2030

The project will unfold in several stage with the initial stage involving the installation of heat pumps, which is expected to be completed by 2024 The installed heat pumps, powered by renewable electricity, will function as an interconnected heat network throughout the site , from brewing to packaging

The final stage will involve the use of additional renewable energ y, plans for which are currently under discussion The move aligns with HEINEKEN’s worldwide goals to achieve net zero emissions in scopes 1 and 2 by 2030, inclusive of its UK production facilities in Manchester, Tadcaster and Hereford, and across the full value chain (scope 3) by 2040

The investment includes a £3 7 million grant from the Depar tment of Energ y Security and Net Zero and, will be allocated towards the incorporation of technolog y designed to capture heat from various sources such as the on-site refrigeration units The captured heat will then be repurposed and reused to power other stages of the brewing process, includ-

ing mashing, pasteurisation and even washing returnable kegs

Boudewijn Haarsma, Managing Director at HEINEKEN UK says: We ve been around for 150 years and if we want to be here in another 150 years, we need to act now to deliver on our sustainability ambitions In shor t, we want to brew a better world

“This announcement is hugely positive and represents a sizeable inward investment from HEINEKEN into UK decarbonisation It builds on our wider company-wide effor ts to reduce our emissions as we continue to work towards our global ambitions to reach net zero across our production sites (scope 1 and 2) by 2030 We will not get there alone , we know collaboration with par tners will be key

Lord Callanan Minister for Energ y Efficiency and Green Finance added “I’ll cer tainly raise a glass in honour of this game changing project backed by government funding that will help Heineken Manchester and the countr y reach our collective net zero ambitions

“Heat pumps are key to helping us to decarbonise our heating and I’m delighted to see government funding go towards such an innovative scheme that will help cut emissions and show other businesses how to move away from costly fossil fuels

New Award Winning Technology Can Save You 35% To 55% On Cooking Oil in Deep Fryers

If you own a restaurant or a kitchen with a deep fr yer then you might be surprised at how much you spend ever y year on cooking oil

Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp is helping thousands of professional kitchen operators to dramatically cut their oil costs in half

A new innovative product called OiLChef is revolutionizing the food industr y The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical, but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will contain fewer calories Good for the consumer, good for the bottom line

Reduce carbon footprint: It wil minimize your environmental impact through a reduction in energy and oil consumption

Faster ser vice: Food cooks quic ker

Reduce food waste: Food is cr spier and holds its shape and texture for longer Great for food deliver y Zero flavour transfer : It prevents flavour transfer between different foods being cooked in the same oil Kitchen smoke and fr ying odour s: It reduces the smoke and odour s of fr ying in your kitc hen/restaurant Creating a more pleasant working and dining exper ience and minimizes the workload on your air filter ing systems and maintenance

Health & safety: It reduces the smoke point of your oil and thereby ower s the r isk of a deep fr yer fire Also staff interaction with c hanging the fr yer oil is cut down by at least half reducing r isk of accidental burns and oil spillage

Reduce operating costs: It gives you the oppor tunity to cut down or move away from costly monthly add tives required to improve oil quality Fewer people hour s are required eac h month for fr yer c hanges

For fur ther information visit www.oilchef.co.uk

Contact Louis Farr y by phone or email: louis farr y@oilchef com or Tel 07448419664

GBS Celebrates Student Success At Summer Graduation

Global Banking School (GBS) celebrated the success of its students with a graduation ceremony held at the Queen Elizabeth II Centre , on Tuesday 11th July he event marked an impor tant milestone in the lives of these exceptional individuals who worked diligently to achieve their academic goals having to balance their studies with a range of commitments including work, family and caring

The graduating class of 2023 received awards marking their success in a range of business and health related subjects GBS students are all either in full time work or raising families, but GBS have developed and honed ways of working with and suppor ting these students such that their dreams of improving their lives through education can become reality Our students have demonstrated remarkable determination, perseverance , and intellectual growth throughout their educational journey Under the guidance of dedicated faculty members, these students have acquired a comprehensive set of skills and knowledge that will ser ve as a solid foundation for their future endeavours and ensure they are making valued contributions to society

GBS were proud to have Sir Graham Brady distinguished Conser vative MP for Altrincham and Sale West and Chair of the Conser vative Par ty 1922 Committee as their guest of honour who addressed graduates

and celebrated their remarkable achievements

Professor Ray Lloyd, Chief Executive Officer, said of the occasion

"We are immensely proud of our new graduates They have had to overcome many challenges to complete their studies and we are immensely proud of what they have achieved It gives us much satisfaction to celebrate their success with them just as it has been a privilege to work with such an extraordinar y group of people as they have progressed through their challenging journey with us at GBS They have grasped the oppor tunity that a GBS education can provide , and we are confident that they will now go on to achieve even more in their careers We wish them ever y success for the future ”

The graduation ceremony was a joyous occasion filled with a sense of accomplishment, pride , and anticipation for the future Families, friends, faculty members, and distinguished guests gathered to honour and celebrate GBS is immensely proud of each graduate , recognising their unique contributions and the positive impact they will undoubtedly make in their respective fields

For more information about GBS, please visit https://globalbanking ac uk/

Bidfood Celebrates The 12 Months Of Christmas With The Launch Of Its Festive Range

To launch this year ’ s festive range foodser vice provider Bidfood is shining a light not only on consumer demands shaping 2023, but on the year long process to bring us all a Christmas to remember

The festive season doesn’t just star t and stop on the 12 day lead up to Christmas In fact, for the foodser vice industr y, the preparations begin almost immediately after the celebrations end, making it a year long process From fresh suppliers to growers and producers, Christmas truly is a 12-month-long team effor t

To suppor t Bidfood in developing this year ’ s festive range the wholesaler commissioned research to find out how consumer behaviours would be driving decision making when eating and drinking out of home this Christmas

COST OF LIVING

Despite another challenging year due to the cost of living crisis, the good news is that 44% of consumers plan to go out for food and drink at least once a week this year In fact, with 1 in 3 stating that food and drink is typically their main way of socialising and catching up with loved ones this season[1], tapping into this will be essential

Unsurprisingly, value for money is once again going to be a top priority for consumers when deciding where to eat out this year, with 57% of people labelling cost as the biggest factor However there can’t be a compromise on quality, as almost half (47%), say this is also high on their priority list when decision making To help operators balance the two, Bidfood has developed dishes that provide a sense of luxur y without breaking the bank A slow-cooked shor t rib of beef with rich French onion gravy lends itself perfectly to this Or for a sweet treat a twist on the cult classic sticky toffee Christmas pudding drizzled with toffee sauce

FESTIVE OFFERINGS

As well as value for money, consumers want to see choice on the menu With this in mind, operators would benefit from having a range of non-festive options to accompany the more traditional dishes Bidfood’s range has incorporated a variety of ‘winter warmers ’ such as a hear ty slow cooked lamb and root vegetable stew Operators should be cautious to not discard meat-free options this Christmas Although many associate this time of year with turkey pigs in blanket and ham a quar ter of people would find a non-meat dish appealing[2] And this stretches far fur ther than just vegetarians and vegans, sustainability and health conscious consumers have contributed to the meat reduction trend making it impor tant for operators to provide a strong meat-free offering across their menus Bidfood’s range taps into this trend with a number of vegan and vegetarian options, such as the wild mushroom & confit onion tar tlet, butternut squash, lentil, spinach & almond wellington and the sweet and creamy lemon berr y delice

Vicky Tripp, Campaign & Brand Manager at Bidfood commented: “It’s great to be able to raise awareness of, and showcase , the hard work that goes into Christmas ever y year to make it the success that it is Making sure ever ything is ready for December truly is a team effor t industr y wide

“With over 70 new products across a number of categories ranging from meat-free and seafood, luxur y and indulgence to on the go items there really is something for ever yone in our range And once again we ’ re par tnering with FareShare via Work for Good

“With a variety of products both old and new the Bidfood 2023 range aims to assist operators with their Christmas menu development plans as well as offering great food to consumers as we head into the winter months ”

Admiral Taverns Announces 2023 Pool And Darts Champions

Admiral Taverns has announced that The Junction in Oldham and Kings Head in Walsall as its Annual Pool and Dar ts Champions 2023

The event, which has been running for 19 years, invites teams from each of its 1,300 leased and tenanted pubs, to enter into its annual pool and dar ts tournaments, competing against each other for a chance to be crowned champions The victorious team in each tournament won £1,000

This years ’ tournament star ted in Januar y 2023, and teams had to go through a local knockout stage leading up to the final showdown at the end of June The Junction was crowned champion of the pool tournament, with the final round closely contended between 11 teams at the Phoenix Club in Easter ton The dar ts final was contended between 13 teams at another of Admiral’s pubs, The Premier Suite and Lounge in Audenshaw, with the Kings Head emerging victorious

Admiral Taverns constantly provides strong suppor t for its pubs in order to put them in the best position to thrive within their communities and engage with their local communities The group recruits passionate , community-minded individuals and offers bespoke suppor t to help them market their pub, encouraging

them to host an array of events for the local community to get involved with

In addition to its annual pool and dar ts competition, Admiral Taverns hosts regular ‘Meet a Pro’ Pool events These are offered completely free to licensees, where Admiral Taverns organises a professional pool player to attend one of its pubs to offer the chance for the local community to meet and play against the professional

Emma Cottam, Marketing Manager at Admiral Taverns, commented: “What a fantastic event, it was great to chat with all the teams and huge congratulations to the Junction and Kings Head They were both ver y impressive throughout all their games and wor thy Admiral Taverns 2023 Champions

“At Admiral we want all our pubs to be at the hear t of their communities and join together as a wider pub community We are constantly providing events and initiatives for our pubs and their locals to get involved in – the feedback we had this year was wonderful and we can t wait to host both our dar ts and pool tournaments next year, marking our 20th year of the event ”

UK Hospitality Backs Mayor Of London’s Call For Action On Short-Term Lets

Hotels and other accommodation continue to be undercut by the lack of regulation in the shor t-term let market

UKHospitality has led calls for a scheme that ensures high standards of health and safety, fire safety and accessibility are applied to and followed by shor t-term lets, doing away with the two-tier accommodation sector that has been created by the lack of regulation in this area

UKHospitality Chief Executive Kate Nicholls said: “The Mayor is absolutely right to raise the issue of shor t-term lets in the capital Whether it s a lack of visibility preventing

checks of basic standards of safety and accessibility or the impact it has on housing stocks, it’s clear that action is needed

“We’ve backed the Government’s proposals for a registration scheme to tackle the issue in England and we agree with the Mayor that the data captured needs to be shared between both national and local authorities to drive good decision-making

“A well-functioning scheme to bring shor t-term lets up to standard would be hugely significant and I hope that the Government can work with Mayors and local authorities across the countr y to make it a success

A Glass Act - Enomatic Wine Dispense and Preservation

Enomatic is the world leader in wine dispense and preser vation

Studies show that wine-by-the-glass sales increase turnover and are more profitable than bottle sales enomatic was created to offer a more premium wines by glass offering thus creating a more profitable business models for restaurants, bars and wine merchants

enomatic s quality control provides customers with confidence that wines are always fresh and ser ved at their optimum temperatures With patented preser vation technolog y and automatic self-cleaning of the pouring spout, our systems ensure the highest hygiene and superb wine quality

REDUCING WASTE

It is a simple fact that wine that is not consumed oxidizes in the bottle and is wasted creating unnecessar y costs and profit loss for a wine business enomatic was designed to eliminate waste reduce overheads and maximize profits

WINE PRESERVATION

Using state-of-the-ar t iner t gas preser vation, enomatic prevents wine from being altered by oxygen and protects its organoleptic integrity (taste , aroma, body, and colour) for up to 21 days or more (tested and

cer tified)

PORTION CONTROL

Staff over-pouring results in reduced profit margins enomatic’s precise automatic por tion control prevents inventor y shrinkage , over pouring, and ensures accurate measures time after time

FUNCTIONALITY

enomatic s advanced electronics and automation increases the speed of ser vice By simply pressing a button, you can select and ser ve any wine desired Your staff s time is costly; that s why enomatic was also designed to make their time more efficient - no more wasting time re-corking or vacuuming bottles after each use

Software functionality allows you to track not only all the wines in your system, but also the use of the system by customers You can even limit the amount a customer can consume for any given period of time With card operated systems, enomatic is a vir tual sales person and responsible bar tender all wrapped up in one!

sales@enodirect co uk

www enodirect co uk Tel +44 (0)1603 768046

Small Business Growth Loses Momentum In June

Business growth lost momentum in the last three months to June after bouncing back strongly earlier this year, according to the latest NatWest sur vey of small to medium-sized businesses The NatWest SME PMI® Business Activity Index posted 50 9 in June , down from 52 1 in May, to signal the slowest rate of growth for six months

SME ser vice providers experienced a par ticularly sharp slowdown in activity this quar ter, as elevated inflation restrained consumer and business budgets Subdued housing market conditions and rising interest rates also held back residential building work in the construction sector Despite the slowdown in growth, employment in small businesses increased across all sectors in June , outpacing that seen by large firms This was linked to small businesses responding to forecasted business needs as well as backfilling vacancies as candidate availability improved

Supply conditions meanwhile improved considerably throughout the second quar ter of 2023 Both the manufacturing and construction sectors registered sur vey-record improvements in the deliver y time for inputs, reflecting a normalisation of international supply chains after severe pandemic-related disruptions

Stronger supply chains helped to bring down cost pressures at SMEs, with input prices rising at the slowest pace since Januar y 2021 However, this masked a wide divergence by industr y Strong cost pressures persisted in the ser vice economy due to elevated wage inflation whereas manufacturers repor ted the fastest fall in input prices for nearly seven-and-a-half years

Sebastian Burnside , NatWest Chief Economist, said:

“Businesses have had their hands full with a rapidly changing economic landscape this year The widely forecast recession failed to materialise as demand held up well, but now steep increases in interest rates are adding a fur ther threat Many measures to improve sustainability have upfront capital costs but payback through lower operating costs in later years Higher interest rates may dent the relative attractiveness of these investments so businesses’ appetite will be tested

“It is encouraging to hear repor ts that supply chain conditions have been improving, as businesses have said these often form a major barrier to action And firms of all sizes are increasingly using sustainability credentials as an impor tant criteria for choosing who to buy from James Holian, Head of Business Banking at NatWest Group, said:

“These continue to be challenging times for businesses We understand that business owners are cautious about the coming months

In these uncer tain times, it s impor tant that businesses keep a close eye on their costs and their margins Seeking advice sooner rather than later can make all the difference I’d encourage business owners to use their networks, including their bank, to plan ahead

“Frustratingly, we ’ ve seen sustainability take a backseat while business owners handle more immediate challenges But it’s impor tant to get sustainability back on the agenda for ever yone At NatWest we can suppor t businesses with tools, such as our award-winning Carbon Planner, to cut carbon and costs

We d encourage businesses to reach out if they feel they need any help

or suppor t ”

SUSTAINABILITY ACTION PLANS AT UK SMES

NatWest also asked SMEs about their sustainability ambitions

The sur vey indicated that environmental sustainability has fallen down SMEs’ list of priorities in comparison to the peak seen last summer

Around 35% of SMEs cited action on environmental sustainability as a high priority during the next 12 months, down from 36% in Q1 2023 and the lowest since this sur vey began more than three years ’ ago

In contrast, around 66% of large enterprises repor ted action on sustainability as a high priority in the next 12 months Low carbon energ y consumption was the most commonly cited focus area for large companies (77%), with sur vey respondents widely noting planned investment in solar panel installations

SUPPLY CHAIN SUSTAINABILITY

NatWest asked UK companies about the actions they have already taken to reduce the carbon footprint of their global supply chains and those they plan in future

Businesses of all company sizes are likely to switch suppliers to help reduce their carbon footprint

Some 45% of SMEs intend to switch to suppliers with environmental credentials within the next five years, while around 42% plan to source suppliers that are based in the UK Switching to suppliers with green credentials was the top priority for large firms, and the propor tion looking to do so over the next five years was nearly double that seen for SMEs (86% vs 45%)

–Break The Cycle

The Burnt Chef Project Launches Fundraising Bike Challenge

Ride for Mental Health, the first dedicated cycle fundraiser from The Burnt Chef Project, will see a group of dedicated individuals from across the industr y pedal the 55 miles from London to Brighton on the 10th September 2023

As a national event the London to Brighton Cycle Ride is a celebrated challenge for regular cyclists and those new to the spor t alike Par ticipating for the first time The Burnt Chef Project, the globally recognised not-for-profit social enterprise that’s helping to reduce stigma around mental health in foodser vice and suppor ting individuals and businesses to focus on wellbeing, ultimately creating a more sustainable industr y, has entered its own team

Taking in the urban sites of South London, the route winds its way out of the city before the real challenge begins, scaling the infamous Ditchling Beacon The mile-long climb takes riders to the top of the South Downs, where spectacular views and a much-needed water stop are the reward for all the hard work From there the route follows the undulating roads of the national park before dropping down to the finish on Brighton seafront

Happening on Sunday 10th September the fully suppor ted event includes water stops mechanical suppor t a fully sign-posted route pre-event training advice a coveted London to Brighton cycle medal professional photos and the oppor tunity to raise money to suppor t the vital work of The Burnt Chef Project Perfect for both solo riders and teams the event is a great way to meet other cyclists and fellow industr y

colleagues, all while under taking this epic challenge On the announcement of the Ride for Metal Health event, Kris Hall, Founder and CEO of The Burnt Chef Project comments:

“As this is the first time we ’ ve done a dedicated fundraising bike ride for The Burnt Chef Project what better way to challenge our capability than on the epic London to Brighton route? Taking in the streets of south London and the spectacular rolling hills of the South Downs, the 55-mile route is challenging yet rewarding in equal measure We’re looking for a team of budding cyclists to join us on the 10th September, helping to raise funds and spread the word for The Burnt Chef Project If you think you ’ ve got what it takes to be par t of our team, visit our website to find out how you can get involved in this incredible experience ”

A limited-time entr y fee of £35 (Usually £55) is offered to those interested in taking par t in the Ride for Mental Health London to Brighton bike ride Par ticipants are asked to raise a minimum of £200 by undertaking the challenge with all funds going to suppor t the work The Burnt Chef Project does across the foodser vice industr y, both in the UK and around the world

To find out more and to book your place on the fundraising bike ride please visit www theburntchefproject com/london-to-brighton

Glass Half Full For UK Hospitality Workers Suvey Reveals

Despite the cost-of-living crisis and the ongoing challenges facing the sector, those working in hospitality are still the happiest at work according to new data from work platform, Deputy

Between Januar y and June this year, workers from four key industries – hospitality retail healthcare and ser vices – shared how they felt at the end of their shift The resulting findings were taken from a total of more than 170,000 UK responses at the end of a shift

In the UK, hospitality workers came out top, with 50% recording feeling ‘amazing’ and 30% ‘good’ A fur ther 14% said they felt ‘ok’ and only 7% were ‘frustrated’ or ‘stressed’ Healthcare and ser vices had the highest percentage of workers who were just ‘ok’ (24% and 22% respectively) In par ticular, workers in pharmacies had the highest percentage of ‘ok’ shifts (40%) and the highest amount of ‘frustrated’ workers out of all industries at 18% Postal and deliver y workers recorded 28% of shifts as ‘ok’

According to the Deputy data on the hospitality industr y, workers in bars had the highest percentage of ‘amazing’ shifts whilst those working in hotels were the most ‘stressed’:

Jon Wilson, SVP at Deputy, said: “Our Shift Worker Happiness Index highlights the resilience of workers in the hospitality industr y We know just how tough the market has been for some time now and we re really impressed by the improvements our customers have been making to look after their staff and to make sure they feel valued ”

Deputy’s data highlighted a significant improvement in the advanced planning of shifts in the hospitality industr y over the past 12 months Between Januar y and June 2022 and the same period this year, the average number of days’ notice workers were given of their shifts moved from 10 5 days to 12 8 days At the same time , last minute changes to rosters and cancellations of shifts reduced from 7% to 4%

Jon Wilson said: “We know that a lack of forward planning and last-minute changes can be incredibly stressful for hourly workers Especially for those who need to plan childcare for their shifts or people who work multiple jobs These are really good indicators that positive changes are being made in the UK hospitality industr y to prioritise the welfare of team members Leading with compassion and embracing a culture of well-being is absolutely vital to creating thriving workplaces

Tipping Point: An Employer’s Guide To The New Gratuities Law

By Lee Jefcott, head of the Leisure and Hospitality

Many hospitality workers rely on customer tips to top up their pay –especially amid the current cost-of-living crisis Yet traditionally, employees have been left powerless if businesses don’t pass on ser vice charges from customers to their staff

However, this is now set to change Last year the government introduced the Employment (Allocation of Tips) Bill, which has now made its way through parliament and is expected to come into force during 2024

This overhaul of tipping practices is set to benefit more than 2 million UK workers across the hospitality leisure and ser vices sectors helping to ease cost of living pressures and give them peace of mind that they will keep their hard-earned money

It also places a greater obligation on employers to ensure that tips and gratuities are allocated fairly – and a failure to do so will prove costly With this in mind, it’s impor tant that hospitality operators are on top of the new legislation ahead of its introduction

PLAYING FAIR

So, what does the Act say?

Simply put, hospitality employers will be legally obliged to allocate all tips, gratuities and ser vice charges to workers – with no deductions for breakages or any other costs

Tips must be shared fairly between workers and must be paid no later than the end of the month following the month in which the tip was paid Employers will also have to share a written tips policy with all workers and keep records of all tips and ser vice charges in the last three years, which must be provided to any worker who asks for it

group at

independent

firm Brabner s . (www.brabner s .com/sector s/retail/leisure-and-hospitality)

those businesses that don t comply with the new rules will leave themselves open to workers taking a claim to an Employment Tribunal

Claims can be made if there is evidence that an operator has not allocated all tips and ser vice charges to workers during the last three years The Tribunal has the power to order an employer to “revise an allocation” or make payments to workers or categories of workers, with workers eligible for compensation of up to £5,000 each

They also have the right to bring a claim if their employer does not provide a copy of their tips policy or a written records of tips when asked

RISK TO REPUTATION

A key point wor th noting is that the Act gives the same rights to agency workers as it does to employees

Fur ther guidance is expected when the government publishes its statutor y code of practice – including advice on how tips should be allocated Employers that run a tronc system will still be able to do so under the new Act However, those arrangements will need to be reviewed

COMPLIANCE AND CLAIMS

Formulating a written tips policy could be tricky while we are still waiting for fur ther government guidance , but it may be helpful to consult with workers at this stage to incorporate their views – especially as

At a time when the countr y is experiencing a cost-of-living crisis, the danger of non-compliance isn’t just the cost associated with an Employment Tribunal Indeed, in the era of conscious consumerism, the reputational impact could be far more dangerous, driving away both potential customers and employees

By the same token, those employers who can demonstrate their commitment to fairness will find it pays dividends when it comes to recruiting and retaining staff while enhancing their reputation with consumers too

This Act has been in the pipeline for a while and should not be coming as a shock to any employers However hospitality or leisure operators that are unsure about how to apply the new rules should cer tainly consult with a specialist adviser

Food Industry Set to Celebrate the Versatility of Rice with National Rice Week ‘Rice Up Your Life’ from 11th-17th September 2023

Returning for the sixth year, The Rice Association is once again inviting the nation to ‘Rice Up Your Life’ for National Rice Week, with a multichannel consumer campaign to raise the profile of the UK rice sector Running from 11th -17th September, the Association is calling on food businesses, wholesalers, retailers and the food ser vice sector, to celebrate one of the most convenient, easy to cook and great value foods available

With suppor t from relevant influencers, the campaign content will range from inspiring yet easy to cook recipes and ser ving ideas to myth busting facts and nutritional information From creating fakeaways at home , to delicious and nutritious meals for all the family, there are so many ways to enjoy and celebrate this nutritious, versatile grain, whether at home or eating out

The 2023 National Rice Week campaign will engage with consumers on social channels and via relevant influencers, and suppor t this with media outreach The activity will showcase the many ways people can use and enjoy the different rice varieties, both in and out of home

Jon Calland, Chair of The Rice Association says, “National Rice Week is a wonderful oppor tunity for the whole food industr y to celebrate the versatility of this great value grain, and help consumers learn more of the different ways to enjoy rice , appreciate it’s many benefits, and ultimately increase consumption Rice can be used to create flavoursome , meals for ever y taste and type of cuisine , in fact UK consumers today enjoy the widest selection of rice varieties from across the world We’re now calling on brands retailers whole-

salers and foodser vice sectors to get involved and celebrate National Rice Week this September ”

HOW YOUR BUSINESS CAN MAKE THE MOST OF NATIONAL RICE WEEK

Feature National Rice Week in your promotional campaigns and marketing activity – use the logo (available from The Rice Association) to highlight the campaign on packaging, in-store and on in-house material

Use National Rice Week to launch new products

Hold in-store tastings, promotions or competitions

Work with customers and suppliers to create events and promotions around National Rice Week

Share content online across websites and social media channels using #NationalRiceWeek and #RiceUpYourLife and inspire social media followers to cook with rice , whether that be innovative new recipes or old favourites

Ensure that your whole business knows about National Rice Week – from the sales and marketing teams, through to those working in-store

The Rice Association hopes that ever y kind of business in the UK that works with rice will want to get involved in this year ’ s National Rice Week

Give Small Firms a Lift in the Summer, FSB Urges, as May ’s GDP Falls

Despite the tough headwinds, small businesses are still looking to the summer for recover y and growth

Responding to Office for National Statistics figures showing that GDP fell by 0 1% in May 2023 compared with the previous month and flat in the three months to May, Mar tin McTague , National Chair of the Federation of Small Businesses (FSB), said:

“The estimated fall in the headline GDP measure in May is unwelcome , but it is not a surprise

“Small firms have been telling us they are facing pressure from all directions, such as interest rate rises, cost inflation and an ongoing late payment culture by big corporates

The monthly fall in the food and beverage sector and overall consumer-facing ser vices output is concerning, showing frail consumer demand in the face of mounting prices and negative real wage growth We urge the Bank of England to tread lightly when considering fur ther interest rates rises

“Ever since the Government downscaled its suppor t on energ y bills at the end of March many thousands of small firms have seen their utility costs going back to the market peak level last summer up by three- or four-fold from when the more generous suppor t was in place

“Despite the tough headwinds, small businesses are still looking to the summer for recover y and growth

“The Government should build on this spirit of determination and give small firms a lift We look forward to the imminent conclusion of its payment and cashflow review and hope to see an ambitious package of measures to clamp down on late payments and get funds flowing through supply chains Cutting their fixed costs – by looking at business rates, increasing the VAT threshold, and ensuring that small businesses trapped on high energ y tariffs can ‘blend and extend’ their contracts – would relieve margin pressure , and encourage small firms to fulfil their true potential as the engine of recover y ”

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Products and Services

Summer Ready with Alliance Online

As temperatures soar and our summer begins, we Brits star t to more readily look for oppor tunities to eat out and enjoy a weekend staycation As a result the hospitality industr y sees an influx in business so needs to be ready for the summer season At Alliance Online we have a wide selection of essential products for restaurants and hotels across the nation for this summer

POLYCARBONATE IS IN

Polycarbonate glassware ranges are becoming increasingly popular for several reasons Not only do they have brilliant impact resistance but also have chip mark, and shatter resistance too Utopia’s Lucent Polycarbonate Glassware features a wide range of with the look of stunning glassware with the practicality of polycarbonate The super stylish Lucent Eden Cocktail Glasses are ultra clear, safe , and durable whilst the stunning Gatsby range boasts a cut glass effect to give its vintage look and feel The exquisite Diamond stemware collection replicates the look of refined stemmed glassware with the versatility of polycarbonate

BONNA CROCKERY

The first thing to note when it comes to carefully selecting the appropriate crocker y for a commercial establishment should always be practicality Another aspect that is of paramount impor tance in the decision is suitability, think of a bar or restaurant like a jigsaw where each piece needs to be perfect to ultimately create the ideal atmosphere and customer satisfaction The impressive thing about the new Bonna range is that both requirements are met effor tlessly, each product range of Bonna delivers something unique that sets it apar t from the others Whether it be sentimentality joy peace or any other feelings, there is a Bonna range catered towards your demographic

LATEST FRONT OF HOUSE

Discover the latest products that can reinvigorate passion in your commercial establishment or introduce a new atmosphere and ambience to proceedings Here at Alliance Online , we have worked with industr y-leading brands to provide a peerless and comprehensive range of products for the last 25 years Each product has been carefully selected to meet industr y standards of the professional hospitality industr y In our time of operations Alliance have become a market-leading supplier of crocker y, cutler y, napkins, glassware , signage , bar and restaurant supplies For a digital copy of our Front of House brochure simply navigate to our site www allianceonline co uk and within the Trade section select Digital Brochures and you will find it in our digital catalogue’s librar y See the adver t on page 16 for fur ther details

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset we understand the diverse dietar y preferences of your patrons whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

As a trusted supplier to independent shops pubs and the hospitality industr y we offer a range of sizes in all our products for direct reselling

Our vibrant packaging is designed to catch the eye , while the contents are sure to satisfy From our stackable pots which optimise your shelf space and fit most cup holders to our elegant mason jars which add the " wow factor" to any display

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special

WHY CHOOSE ROBERT'S DORSET?

Established in 2011 we are a family-owned and operated business At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

Sheppy ’s Launches Apple’ing New Cider In Time For Summer

All of the flavour and none of the cider-effects introducing Sheppy’s new Low Alcohol Cider with Raspberr y Landing just in time for the warmer weather and peak cider season, the world-renowned Somerset cider brand has captured summer in a bottle with the launch of its new low alcohol cider Available exclusively from Sheppy s webshop in 500ml bottles, RSP £21 50 for 12 bottles, it s perfect for those looking to enjoy the flavours of cider without the alcohol

Crafted on the Sheppy’s Cider Farm to have the same flavour profile as Sheppy’s classic ciders, the new low alcohol variant is made using a carefully selected blend of Somerset’s finest traditional and desser t cider apples and pure raspberr y juice , but has an ABV of just 0 5% The deliciously refreshing drink combines the crisp, fruity taste of apples with the sweet, tang y flavour of raspberries to deliver an exquisite

option for those looking for a low-alcohol drink without compromising on taste

Fur thermore , as with all ciders with fruit in its range , Sheppy’s makes a point of using pure fruit juice to avoid an overly sweet taste and there isn t an ar tificial flavour in sight Plus the new thirst quencher is naturally gluten-free and vegan friendly too

As one of the oldest cider makers in the world, Sheppy’s knows a thing or two about crafting the perfect blend using traditional cider-making techniques and the new Low Alcohol Cider with Raspberr y is sure to make for a ‘berr y ’ good star t to British summer time

Visit www.sheppyscider.com for fur ther information or see the adver t on the facing page

come

Free on Loan from Verde Coffee

Are you looking for a coffee machine and coffee bean supplier who can help you provide the best coffee around while also help maximise your profits?

Here at Verde Coffee we offer our customers exquisite machines carefully ser viced and inspected by our in-house engineering team, and all the additional equipment required to help you set up your coffee ser vice!

With ever y Free on Loan offer our trained engineers will provide full training on the machine and equipment as well as show you and your staff how to get the best out of our coffee beans through a selection of best-selling hot beverages

From £215 per month you can get a 2 group machine , a grinder, essential equipment, 4kg of coffee beans and free goodies to help you get star ted All Free on Loan packages

Ready To Work Together On Food Waste?

The UK government aims to stop food waste to landfill by 2030

In China, menus now note the weight and content of a dish to stop overordering In the US, $370 billion in clean energ y solutions is pledged by the Biden-Harris administration, which allows hospitals and universities to fund food-waste-to-energ y recycling technolog y

Dishwashing manufacturer Meiko is at the forefront of rapidly developing food waste recycling technologies across Europe Food waste naturally comes back to dishwash areas and exciting changes are coming to suit large-scale caterers like hospitals and small-volume food waste producers such as high street restaurants cafes and takeaways

Anaerobic digestion will be at the hear t of future solutions because it is selffunding and generates clean energ y and fer tilizer

Small-scale waste producers could benefit from collaboration Shared local recy-

even higher profit margin! (around £2250 per case)

Considering all of your equipment and maintenance costs are covered in your monthly payment the Free on Loan deal can be a real profit centre for your business

We want to help all of our customers become as profitable as possible , your success is our success With over 20 years of experience we can advise you on how to get the most out of your coffee machine We can also assist with marketing supplies and have a range of add-on sale products which your customers will find too good to resist info@verdecoffee co uk 0800 980 6009

cling by high street cafes and restaurants could see farms and growers buying the fer tilizer while local homes and businesses use the energ y Big waste producers such as hospitals universities and food manufacturers will have on-site recycling systems that capture , process and store food waste before sending it for processing to generate energ y

The future is wide open for the rapidly developing AD technolog y, which is experimenting with mixing different waste streams to generate even more power than each stream separately

One thing is sure , caterers and food waste processing plants will help power the nation in future

PAUL

ANDERSON,

MD, MEIKO UK

Meiko manufactures the MEIKO GREEN BioMaster® waste recycling system, which conver ts fr ying oil, coffee grounds, fats, peelings, plate waste , flower stalks etc into fuel for anaerobic digestion

BioMaster comes in small, medium and large-scale solutions It s ver y hygienic , easy to use , fits into counter tops or works as a stand-alone unit And it is easy to share!

See the adver t on page 13 or visit https://www meiko-uk co uk/en/products/food-waste-systems

Products and Services

What Can a TROLLEY Do for You?

Trolleys can be an invaluable way of increasing spending per head This could be through offering a cocktail champagne by the glass a cheese course at the table or even tempting your customers with delicious desser ts

VISUAL APPEAL IS EVERYTHING!

Many customers feedback that their trolley pays for itself ver y quickly and they are often searching for a different type of trolley to add to their collection

WHY NOT INTRODUCE A COCKTAIL TROLLEY?

Restaurants, pubs, hotels, conference centres, and coffee shops are sure to find a

model to suit their décor Euroser vice trolleys range from ver y traditional designs to more contemporar y models

ANY TROLLEY, ANY SIZE,

ANY COLOUR!

The use of a trolley will not only enhance your ser vice but alleviate all too frequent staff shor tages to ensure a swift and elegant ser vice

Trolleys are invaluable to good ser vice and with a choice of style and colours to suit your environment, you are sure to find the right trolley for you

Contact our friendly sales team today and find out how much a trolley can do for you!

Freephone: 0800 917 7943 e: sales@euroser vice-uk.com visit www euroser vice-uk com or see the adver t on page 7

Do You Need a FAST, Easy-Fit Washroom Upgrade?

RapidFit by Rearo is an instant solution for washroom surfaces

Designed to accommodate time-constrained commercial washroom projects, Rearo’s ‘off-the-shelf ’ RapidFit range is the perfect, fast solution for projects requiring toilet cubicles or vanity units

Washroom design plays a vital role in the overall appearance of your company branding and can have a lasting impression on visitors – that’s why Rearo offers a dedicated core range of nine high-pressure laminate décors within the commercial washrooms range

The RapidFit finishes were hand selected by the Rearo design team with colours and textures chosen to ensure compliance with The Equality Act and future-proofed for a minimum of three years The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours Par ticularly popular within the hospitality sector, RapidFit washrooms are ideal for pubs restaurants and hotels

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

RapidFit toilet cubicles vanities and IPS are available in either an MR MFC or Compact Grade Core

Suppor ted by a five-year manufacturer guarantee , MR MFC is ideal for light to medium-traffic spaces For higher traffic areas requiring a little added durability, choose the RapidFit Impact range Completely water resistant, this solid-grade laminate core is ideal for humid and wet environments and backed by a comprehensive ten-year guarantee

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities Matching IPS can be made to order in only 3-4 weeks

Ask your fitter/joiner y/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance Or, order your RapidFit washroom now

0141 440 0800 commercial@rearo co uk www rearocommercial co uk

See the adver t on page 15

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 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

• W ne tastings

S gnificant discounts

• Online accounts

• Handling of al shipping & log stics from vineyards Decades of exper ence in hospitality

• Help with food & w ne pair ing

• Sourcing rare wines

The option to buy sma ler quantities

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

Vanity Group Introduces Floating Non Refillable Bottles

In-Room Amenities That Float Above The Rest

VANITY GROUP, industr y exper ts in guest cosmetics and products, launches its Floating Non Refillable dispenser solution – the newest fashion-forward, ultra hygienic floating display for hotel bathrooms across the globe

Renowned as being hospitality’s house of beauty, VANITY GROUP’s Floating Bottles are their latest innovation offering a concealed bracket that is flawlessly secured to the wall displaying chic hair and body care Designed for Housekeeping to replace with ease , the non-refillable floating solution is tamper proof, super hygienic and avoids the risk of cross contamination has a discrete fill line and requires minimal upkeep – saving on operational costs

With sustainability at its core , the bottles are created using OceanBound Material, made from plastic waste that is at risk of ending up in oceans which is collected and recycled into reusable pellets and manufactured into the packaging

VANITY GROUP Founder & CEO Paul Tsalikis said: “We believe innovation and sustainability should harmo-

niously co-exist Our Floating Non Refillable Bottles are design-led, guaranteed tamper proof, eco-friendly, and are one of the most hygienic solutions in-market today

He continued: “Around the globe our hotel par tners have shared staff shor tages - especially within Housekeeping depar tments - are causing operational strain Our Floating Non Refillable Bottles are a solution to this, allowing Housekeeping teams to safely replace empty bottles within a matter of seconds

Created for VANITY GROUP’s esteemed por tfolio of over 40+ progressive brands including KARL LAGERFELD, Jo Loves by Jo Malone CBE, KEVIN MURPHY, TEMPLESPA and Carner Barcelona each luxurious formulation is Vegan Trademarked by The Vegan Society and cer tified by PETA’s Beauty Without Bunnies program

Hoteliers looking to provide an elevated hotel experience can do so with VANITY GROUP’s Floating Non Refillable Bottles For in-room amenities that float above the rest request samples via info@vanitygroup.com or vanitygroup com/en/contact See the adver t on page 19

Products and Services

Hospitality Uniform Trends for 2023

Hospitality is ever evolving, with uniform design playing a crucial role in creating a memorable guest experience Here at Simon Jersey we cover a wide range of professions, be it bar and restaurants, hoteliers, housekeeping or front-of-house , so are always at the forefront of the latest uniform trends Here we share just some of trends we ’ ve seen our customers adopting over recent months

1. THE IMPORTANCE OF COLOUR

Colours play a significant role in setting the tone and creating a cohesive brand image for hotels and restaurants We are seeing the industr y is embracing shades of blue green purple and ear thy tones

Above all, these colourways evoke a sense of calm and relaxation that softens the mood, creating a

visually appealing ambience In turn, they also contribute to a positive guest experience by enhancing mood and establishing a welcoming atmosphere

2. SUSTAINABILITY AND THE GARMENT LIFE CYCLE

The hospitality industr y has been actively pursuing sustainable practices, and uniform styles are no exception A growing number of establishments are opting for eco-friendly uniform options that reduce their environmental footprint

Simon Jersey believes in building a supply chain ethos, from the sourcing of raw materials to its supply of customers We call it “respecting the garment life cycle ” We strive to source products built on the back of recycled materials, like recycled polyester from post-

consumer plastic

Above all, hospitality firms need to trust suppliers that practice the standards of product longevity By choosing high-quality sustainable uniforms, establishments can: reduce water and energ y consumption, decrease waste , and minimise the use of harmful chemicals

3 LIGHTWEIGHT UNIFORM

In the pursuit of comfor t and flexibility, lightweight materials have gained immense popularity in the hospitality industr y Traditional heavy fabrics have been replaced by innovative textiles of lighter weight For instance , recycled cotton and polyester blends microfiber and moisture-wicking fabrics These materials offer breathability, durability, and ease of movement, ensuring that employees can perform their duties comfor tably throughout the day Moreover lightweight uniforms contribute to a more professional appearance , enabling staff members to exude confidence while delivering exceptional ser vice

For more information on our range of hospitality uniforms and ser vices please contact our friendly team on sales@simonjersey com or 0344 499 4414

See the adver t on the facing page for details

Forward Vending and Catering Jamu Wild Water

Have you tapped into your sometimes over looked profit maker COFFEE Yep you read that correctly and with costs to produce a cup of coffee star ting from as little as 27p per cup per cup depending on your choice of coffee and equipment, from pods to give you a consistent top class drink ever y time without

satisfaction , gives the oppor tunity to create custom for different times of the day for instance a good coffee menu lends itself to cake and coffee mornings and retails anywhere between £1 75 to £3 50 per cup The oppor tunity from expanding your coffee menu is endless

Forward Vending and Catering Limited have over 50 years experience in helping pubs and restaurants create a system just right for each site and are ready to help you find the best coffee solution for you so star t your profits coming in NOW!!!

Call us on 0800 44 44 43 or email BILL@FORWARDVENDORS CO UK

See the adver t on page 3 for details

Is It Time For Some Fresh Promotions?

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

Luquel - Revolutionising the World of Water

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

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 or see page 2

The Future in Pub Entertainment Is Here Right Now

Keeping the customer entertainment offering fresh and appealing is critical for licensees in of 2023 as we move in to the next generation of the Metaverse , AI and NFT worlds of technolog y!!! So is Our touch screen enter tainment system, The Enter tainer Lite is changing the way licensees manage their enter tainment, providing the ability to plan captivating events calendars and increase revenue The system is crammed with music videos karaoke bingo race nights quizzes games and adver tising features now featuring the ability to Request music by your phone • Online Adver t sing “ you can be anywhere in the world

ter

“send to your venue Karaoke/Music Request ng via the App Interactive Quizzing

The Enter tainer lite means licensees take total control of their enter tainment rather

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

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 see the adver t on page 15

Food Safety

Allergy Insights: The Implications for Food Business

By Rob Easton, Head of Environmental Health at Shield Safety (www shieldsafety co uk)

Research published by Dr Hazel Gowland

unveiled prosecutions for food allergen incidents increased almost ten-fold over a period of six years with peanut being the most common allergen involved, followed by milk and egg Fur ther to the significant increase and with public consciousness of allergens at an all-time high, Rob Easton, Head of Environmental Health at Shield Safety and Fellow of the Char tered Institute of Environmental Health, shares an insight into the latest trends in food allerg y incidents and the implications for food businesses

Fur ther research conducted by Shield Safety echoed Dr Gowland’s findings Senior Safety Consultant Vicky Wood recently led a team of Environmental Health Practitioners in reviewing over 2000 allergen incidents over a four-year period The research discovered that the most common cause of allergen incidents was peanut (23%), followed closely by gluten (20%) and then milk (13%) An explanation for the higher rate of prosecution for peanut incidents could be the more severe immediate symptoms repor ted by allergic consumers to peanuts compared with gluten Of the 2,000 incidents reviewed, there were only 4 cases of sulphites, 3 of celer y, and 1 of lupin

To consider how we are able to manage allergens more in a business it s

impor

tant to look at the food value chain – the process in which a company adds value to raw materials to produce products eventually sold to customers from dish design to deliver y of the food As par t of the research a number of hotspots have been recognised throughout that journey sharing a strong over view of the primar y reasons for the allergen incidents in the business and enabling controls specific to that area to be put into place

ALLERGEN IDENTIFICATION

Whilst there is still the critical need to identify and communicate the deliberate inclusion of the four teen regulated allergens, research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted and therefore eliminating the hazard early in the food journey

Incorrect information contained in the matrix used to communicate allergens is also a primar y reason To address that as a food business, look to implement one source of the truth; by having one point of data entr y and one point of communication to the customer, the oppor tunity for human error is then eradicated To strengthen that fur ther, there is great value in having an independent review of the matrix, allowing any errors that have possibly occurred to be picked up It may be that someone hasn’t appreciated that there s a par ticular ingredient within a dish, so the reassurance of an independent review of the information will leave you confident that what is going to the consumer is correct

COMMUNICATION

Communication is key Researched revealed that with 10% of cases explored, the communication of the allergen taken from the front of house , was not passed to the kitchen We are also seeing that the wrong food is delivered to the customer

EPOS systems can be exceptionally useful in communicating allergens but, it’s also impor tant to back this up with personal interaction The clear marking and segregation of food on pass also needs to be considered Are you ensuring that the dish not containing allergens is separate , marked and clear? Following that, then making sure that this is communicated to the consumer upon deliver y, whether that’s in a restaurant or a takeaway

An increased prevalence of vegan products is also presenting a challenge , representing a risk to consumers who are highly sensitive to milk and eggs Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include milk and egg as an intended ingredient, the necessar y segregation may not be in place and therefore trace amounts of the allergen may be present in the food and at a level that can cause a reaction It is impor tant for food businesses to be aware that customers are using vegan claims as a method of avoiding food with allergens and consider if they can reduce the risk to zero for crosscontamination or how the risk is communicated to the customer

Elevating Food Safety with Innovative Temperature Monitoring Solutions

Logicall is revolutionizing temperature monitoring with their advanced LoRaWAN technolog y, ensuring precision, longevity, and convenience Their state-of-the-ar t temperature probes are designed for cold storage units, offering real-time insights, extended batter y life , and versatile monitoring capabilities

Equipped with LoRaWAN technolog y, Logicall’s temperature probes capture readings ever y 5 minutes, allowing for continuous monitoring of fridges, freezers, and cold rooms With a remarkable batter y life of 6-8 years, these probes provide long-lasting performance , reducing replacements and maximizing cost savings

Logicall s temperature probes are versatile and adaptable to diverse moni-

toring needs The probes feature an external probe for measuring core simulant temperatures, providing accurate insights into both air and core temperature conditions This innovative feature ensures precise monitoring of food products, leaving no room for compromise

For food-specific temperature checks Logicall offers their Bluetooth food probe This por table and user-friendly device enables quick and easy temperature measurements during the cooking process Simply inser t the probe into the food product, and the temperature data is instantly relayed to a tablet or compatible device This seamless integration of Bluetooth technolog y streamlines food temperature monitoring, making it faster, more efficient, and enjoyable Monitoring temperature is only par t of the equation Logicall s system offers a range of aler t options to address temperature breaches promptly Instant aler ts through text messages, emails, or audible wall-mounted alarms ensure swift action to prevent food spoilage This proactive approach saves stock, reduces waste , and upholds food safety standards with confidence

With Logicall’s solutions, reliable wireless communication is made possible through LoRaWAN technolog y Effor tlessly monitor temperature conditions in diverse locations, from expansive storage facilities to distant distribution centers This extended range capability ensures comprehensive temperature monitoring across your entire operation

In conclusion, Logicall s innovative temperature monitoring solutions bring precision, convenience , and efficiency to the food safety industr y LoRaWAN temperature probes provide real-time insights, extended batter y life , and versatile monitoring capabilities The Bluetooth food probe simplifies foodspecific temperature checks, making them faster and more efficient With instant aler ts and reliable wireless communication, businesses can confidently safeguard their products, minimize waste , and uphold food safety standards Let Logicall be your par tner in achieving excellence in temperature monitoring and taking your food safety practices to new heights

Visit www logicallmonitoring co uk or see the adver t below for further details

Food Safety

AllergyMenu - Food Allergy Software, Menu and App for Restaurants

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 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

you can find restaurants in your location on a map

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

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

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

Electronic Temperature Instruments Ltd

Temperature control is critical to ensuring a high quality and safe product is delivered to the consumer ’ s plate This is enabled by the constant har vesting and monitoring of data through wireless data loggers These are IoT-enabled devices which can provide catering facilities with the information they need to act immediately should any unforeseen issues arise when it comes to food temperatures

They transmit data via the cloud which is stored locally on PCs and other devices

The data is passed through a Wi-Fi router to a computer, regardless of where the user is based It stays locally on a hard drive so the user can access real, live temperature monitoring data wherever they are This ensures checks are completed correctly, issues are identified, and corrective actions are taken to reduce spoilage

Wireless data loggers are ideally suited to applications

where there are challenges in collecting real-time and recorded data, making them ideal tools for the likes of large retailers and catering enterprises which rely on industrial refrigeration units

Overfilling refrigerators and cool rooms with produce reduces the air flow and leads to hot spots, where bacteria can flourish even if you think you have the right temperature set on the dial To combat this, caterers should keep an inventor y of how much their stock needs to be refrigerated and use this technolog y to back temperature recordings ever y few hours so that it never goes above critical limits

Companies that can invest in the speed of their operation will reap rewards in a climate which is seeing growing costs to employ people Technolog y allows organisations to react faster to situations because of instant access to accurate data

www.etiltd.com

There is an easy account area where the menu and dish information can be maintained via computer or mobile phone The allergies are 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 regu ations for allergy information n one s mple step

Ensure your menu allergens are always accurate and up to date

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

• No need to re-pr int menus if 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 hello@allerg ymenu uk www.allerg ymenu.uk

See the adver t on the previous page for details

Mock Trial Food Allergy Prosecution Event

Caroline Benjamin Director of Food Allerg y Aware is organising their 3rd Mock Trial Food Allerg y Prosecution Event which takes place on Tuesday 26th September 2023

Previous attendees of The Mock Trial have stated that The Mock Trial Food Allerg y Prosecution was the best Food Safety Training Event I have attended!

Ever yone involved in a food business operation has a legal responsibility to ensure that the products they supply are correctly described and safe to consume The costs of getting it wrong are high Failure to control risks in food safety can result in a criminal prosecution regardless of whether any harm has been caused

The exper t Legal Team from Blake Morgan LLP and Six Pump Cour t Chambers will present the case for Prosecution and the case for The Defence The Judge will preside over the Cour t and will make his decision based on evidence presented

The delegates will assist the Judge in deciding the sentence by completing the exercise and applying the guidelines for sentencing which came into force in Februar y 2016 You will have the oppor tunity to be par t of the jur y (in breakout groups) which will ultimately play a significant role in the final sentencing of the defendant

During the Morning Sessions, attendees will listen to a variety of interesting speakers Dr Belinda Stuar tMoonlight who was the exper t witness in the Celia

Marsh Pret a Manger case will explain the key findings from this case We will also hear from representatives from The Food Standards Agency and Wakefield Council Other speakers include Iain Ferris from The University of Birmingham, who will discuss food laws and improvement notices

Cressida Langlands from The Free From Awards will highlight the businesses who work hard to offer Free

From products Ruth Holroyd-What Allerg y Blogger presents her own witness statement when she had a severe reaction eating out in a pub restaurant Sterling Crew, The President of the Institute of Food Science and Technolog y will host the event and make sure that ever ything runs smoothly

There will also be an oppor tunity for all delegates to network and make new connections

What past attendees have stated:

“I thought the event was excellent, FATC took an impor tant but extremely challenging concept and alongside Blake Morgan, executed it superbly The result was an incredibly informative and compelling conference” Tom Trever ton Director F2F

Early Booking is advised

https://foodallerg yaware co uk/events

Early Bird & discounted group rates for 5 or more available please contact Caroline Benjamin for fur ther details admin@fatc co uk or call 07732 637292

With 20+ Industry awards under our belt, there isn’t much we don’t know about producing delicious, nutrient packed ingredients and garnishes

Whether you want them sliced, diced or powdered; from ginger to sea buckthorn to watermelon – we’ll make it happen.

• Made in Kent, UK

• AA Grade BRC, M&S and Pret approved

• 100% allergen free

• No added sugar Minimally processed

• Vegan certified

• 12+ months’ shelf life

• Stock item or bespoke to suit your needs

Website: nimsfruitcrisps.com

Email: aidried@nimsfruitcrisps.com

Phone: 01795424238

Cambridge Regional College and Award-Winning Pasta Chef Otello

In May, La Pastaia and NOWAH arranged for award-winning pasta chef Otello to visit student chefs at the Cambridge Regional College culinar y depar tment Otello showed the students how easy it was to make a variety of fresh pastas, using a La Pastaia machine , before letting them make their own pasta; which they quickly turned into delicious dishes using simple fresh ingredients

Otello went on to explain he normally prepares and ser ves 100+ por tions of fresh pasta on a busy evening and that these types of machines make it possible for small kitchens to cope with such volumes, if they are organised Graham Taylor Head of Culinar y Ar ts Management Team at the college , joined the young chefs in the pasta making process, while

Lamb Weston’s REALLY Crunchy Fries Achieve ‘Approved Product’ Status from The Craft Guild of Chefs

Lamb Weston s exciting, innovative REALLY Crispy Fries have received the ‘Approved Product’ accolade , winning top marks with a rare A grade across all three varieties

A panel of highly regarded industr y chefs, appointed by the Craft Guild, rigorously tested the products to determine suitability quality and product excellence

Lamb Weston created REALLY Crunchy Fries to satisfy demand for unique sensor y dining experiences and sustainably-minded quality ingredients

These ground-breaking coated fries promise unbeatable long-lasting crunch sensation staying hot in excess of 30 minutes, setting new benchmarks for takeaway and home deliver y channels

Research and sales date across 10 years show diners love the look, taste and heat-holding benefits of coated fries, perceiving a rough or uneven outer texture as more ar tisanal/hand-crafted Lamb Weston combined this insight with data from chefs and guests that revealed the most impor tant attributes in choosing a high-quality frozen fr y are real potato taste , high level of crispiness and long-lasting crunchiness *

All the chefs were extremely impressed with the quality, flavour and crunchiness scoring REALLY Crunchy Fries top marks for feeling indulgent

“They were right up there , I could not say that there was a better fr y on the market at present ”

“Savour y, rich flavour ”

“Best fr y I have had that fries and bakes the longlasting crispness is ver y unique , adds a great dimension to the fr y ”

Lamb Weston’s UK Marketing Manager Pete Evans says: “We set out to create the crunchiest fr y ever, and with REALLY Crunchy Fries we ’ ve cracked it! This is a new exciting product 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 ”

REALLY Crunchy Fries are available in 9x9mm skinon, and 6x6mm and 9x9mm skin-off options

*W ndsor Edge Researc h QSR and CDR operator s 2021 Visit www lambweston eu or see the adver t on the facing page .

reiterating the impor tance for all chefs to continuously develop new skills, be up-to-date with culinar y trends, and strive for healthy and sustainable menus

NOWAH were delighted to suppor t the student chefs and staff at Cambridge Regional College , and will continue to do so in the future , by engaging talented professionals and providing student chefs with oppor tunities to familiarise themselves with equipment they’ll encounter in their professional careers

See the adver t on this page for fur ther information or visit https://nowah co uk/la-pastaia-products

New PEPPADEW® Bites - The Ultimate Bite to Pep Up Menus & Profits

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, bar bites, or as an addition to sharing-platters Conveniently frozen, they can be ready in 3-4 minutes, making them the quick and simple way to pep up your menu Crucially these delicious bites can also drive margin as over 50% of consumers would pay more for PEP-

PADEW® Bites than jalapeño poppersii, and each 5kg case offers a £200 return Their frozen format, 18month shelf life and versatility help minimise waste , providing a sustainable and cost-effective choice

Speaking of the PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd said:

“Now more than ever ever y par t of your menu needs to taste great, work hard and most impor tantly drive spend and margin PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trendsvi - from indulgence and meatfree to sustainability ”

PEPPADEW® Bites are available through leading wholesalers including Bidfood KFF and Eden Farms Visit www peppadewfoodser vice co uk for more information

For 60 years, La Pastaia has manufactured the best electric fresh pastamaking machines in the world The machines are simple to use, robust and reliable To show just how easy it is for anyone to make fresh pasta using La Pastaia machines, we demonstrated a machine to 16-year-old students, and then asked them to make and serve (starting with raw ingredients) 11 different pasta dishes in under 30 minutes

Check our website, Instagram and YouTube Channel to see for yourself Full training and pasta recipe book provided with each NOWAH La Pastaia

Chef's Buyer's Guide

Chef’s Special Crispy Coated – For A Crunchier Crunch

Potato grower and manufacturer Farm Frites has launched Chef ’ s Special Crispy Coated – a range to satisfy the demand for crispy coated tasty fries with greater heat retention

As par t of the Farm Frites Chef ’ s Special concept offering market driven solutions for operators, the Crispy Coated range has been developed to help operators ser ve consistently crispy fries that stay hotter, longer The range is available in a range of cut sizes and also premium length - all with the perfect crunch Chef ’ s Special Crispy coated also features a 10mm skin on for more rustic menus or for more variety with a classic cut size

The Chef ’ s Special EXTRA product offers the same benefits with even

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 icecream, 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:

extra crunch from a visible coating

Chef ’ s Special Crispy coated has a gluten free coating which creates the perfect crunch while suppor ting menus with special dietar y requirements

The range is pre-fried in 100 percent sunflower oil

The range has been developed following a multi-million Euro factor y investment by Farm Frites to install a state of the ar t production line using the newest technolog y and incorporating some innovation solutions to product quality and consistency as well as featuring sustainability led processes to reduce the impact of the opera-

“I was so frustrated when I couldn’t find a Gelato in London 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

tion on the environment

Local testing has shown that Farm Frites Chef ’ s Special Crispy coated performing better in crispiness & heat retention against market competitors*

The range is well suited to casual, fast casual and take-away menus as well as being ideal for deliver y where products need to stay tasting their best longer

We invite operators to ‘Let Their Bite Decide’ and contact us to sample Chef ’ s Special Crispy Coated for themselves

*Loca Market testing with suppl er s carr ied out with comparab e product

For fur ther information about the Chef ’ s Special Crispy coated range , contact Farm Frites UK & Ireland on 01452 415845 visit our new UK website www farmfrites co uk

Celebrate Summer in Style with LittlePod

Summer is 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 further 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

Sustainable Resources

2023 Plastic Ban - How Can Hospitality Businesses Prepare?

By Nathan Gray, Head of Sustainability at Reconomy (www reconomy com)

The subject of plastic pollution has become a hot topic over the last five years in the wake of David Attenborough’s Blue Planet BBC series

The hospitality industr y is a significant contributor to this problem, and with predictions that there will be as much plastic pollution as fish in our oceans by 2050, action needs to be taken

According to government estimates, consumers in England use 2 7 billion items of single use cutler y per year, with only 10% of these recycled This has a devastating effect on the environment and wildlife

To help reduce the pollution caused by these materials, the government has recently announced that a wide range of single-use plastics will be banned in England from October 2023

Plastic bowls cutler y balloon sticks plates and trays will be banned alongside types of polystyrene food containers and cups Consumers can no longer buy these products from businesses such as takeaways and retailers

With wide-ranging repercussions for the hospitality industr y, we share our thoughts on what this means and how businesses can embrace waste reduction and recyclability

IS THIS A GOOD IDEA?

While the government’s decision should be welcomed, it is impor tant to remember that the new products selected should be more sustainable than the single use plastics they are replacing If disposed of correctly some single-use plastics are recyclable yet issues arise when large quantities of these materials are littered

Businesses should ensure that they are not just switching to another single use alternative which isn’t much better than plastic Ensure that you are not opting for materials with ver y few recycling options and infrastructure available For example , compostable products may degrade quicker than plastics but this is pointless unless these can be segregated from other waste streams These will likely end up in landfill, producing methane or carbon dioxide

So, what can businesses do to maximise the environmental benefits of their switch from single-use plastics?

CONDUCT A PLASTIC AUDIT

One of the first things businesses should do is to identify ever y piece of plastic used during their operations The goal should be to calculate the total plastic weight used as well as the different types of plastic

Itemise each material so you get a complete over view of your operations Your audit should be separated into plastic items sent to waste , and those which will be recycled

Calculating the true impact of your enterprise upon the planet can be a compelling motivator to adopt more sustainable practices which can then be communicated across your workforce

REDUCE YOUR USAGE

A plastic audit should help you establish which single-use items you used in the largest quantities Tackle these first by tr ying to source more sustainable alternatives

This could involve a conversation with your suppliers to source easily recyclable materials It is best to take advice on what products are the most sustainable in terms of recyclability production and circularity cre-

dentials Wood cutler y, though more expensive , may be a better alternative as it is 100% renewable and contributes no plastic waste

CONSIDER REUSABLE ALTERNATIVES

If possible , tr y to promote products that are reusable such as steel cutler y plastic tableware and ceramic plates Of course this will be easier in closed environments such as offices canteens and restaurants This is harder to achieve in an open street food or takeaway environment but could be tempered with a deposit scheme

Music venues such as Glasgow’s OVO Hydro operate a £1 deposit scheme with ever y drink they sell – the £1 is refunded at the end of the evening upon return of the cup, which can be reused up to 300 times

RECYCLE AND REPURPOSE

Businesses should also look to extend the life cycle of their plastic products through recycling and reuse

The cyclical nature of this process allows materials to be reused again in your manufacturing or operational procedures and doesn’t consign plastics immediately to landfill or ocean waste as in linear methods

For any on-site waste , ensure that you have dedicated recycling bins available You should also brief your employees accordingly on which materials go where and the benefits of following this

One novel recycling incentive is the reverse vending machine which will collect plastic items in return for a monetar y award This could be a voucher or even a charitable donation

Sources

Far-reac hing ban on single-use plastics in England - GOV UK (www gov uk) https://www ovohydro com/visitor-information/stac k-cups https://www thebubble org uk/lifesty e/travel/the-hospitality-industr ys-over-relianceon-sing e-use-plastic/

Plastic Rec yc ling | Singlye- Use Plastics | Reconomy | Waste Management Rever se Vending - Reconomy

from 100% aluminium Aluminium can

easily (and infinitely) recycled and reused – alongside domestic cans for example - instead of more pods contributing to landfill

Crafted from arabica specialty-grade coffee beans and medium-roasted, Gara promises a well-balanced, smooth taste to delight coffee aficionados Guests can indulge in a guilt-free cup knowing it's both ethically sourced and exceptional

Note: pods are compatible with Nespresso® original coffee machines, widely used in the hospitality industr y *Gara was voted the UK s Best Organ c Coffee at the So l Association s BOOM Awards 2019 No other coffee has had this tit e since those awards at the time of publ sh ng

Sustainable Resources

Why Hotels Should Be Offering

EV Charging

As people look to make more sustainable choices to reduce their carbon footprint and protect the planet, the number of EV drivers on the road is growing rapidly There are currently over 780 000 fully electric cars on the road in the UK as well as 500 000 plug-in hybrids (https://www zap-map com/ev-stats/ev-market/) With the sale of new diesel and petrol vehicles set to be banned in 2030, this number is only going to continue increasing –now is a crucial time for hotels to star t offering guests accessible and convenient EV charging Hotels can expect to welcome a wider clientele when they provide EV charging, as drivers often choose their destination based on the availability of charging The ability for users to seamlessly integrate charging into their stay greatly enhances the overall guest experience , as it removes any concerns surrounding range anxiety – guests are able to enjoy their visit whilst they charge up and leave with a full batter y This in turn helps build relationships between hotels and guests as it demonstrates the commitment to providing a convenient and comfor table stay

Offering this amenity also boosts occupancy rates and provides additional revenue generating oppor tunities through use of the chargers

EV charging facilities are not only crucial to improving guest experience , but also show a commitment to a more sustainable future Adding chargers to the network suppor ts the transition to a cleaner, greener way of transpor t The benefits of this sustainable initiative don’t end there – providing EV charging helps to differentiate hotels from competition, attracting guests who prioritise sustainability that are looking for a place to stay that aligns with their values

EVC recently entered an exclusive par tnership agreement with Macdonald Hotels & Resor ts to roll out bespoke EV charging solutions across their por tfolio of sites on a fullyfunded basis, covering the cost of installation and ongoing maintenance of the chargers This collaboration puts the hotels guests and the planet first, providing a seamless charging experience

Now is the perfect time for hotels to prepare for the EV revolution – avoid the rush in the future and contact EVC now for a bespoke charging solution

See www evc co uk or the adver t on the facing page for details

Riso Gallo – High Quality Rice, Produced Efficiently, Sustainably And With Great Care To Protect Our Natural Environment

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

Excitingly, Riso Gallo is also now the first International rice brand to produce rice from sustainable agriculture making their premium best-selling risotto rice fully sustainable from field to fork!

All of the Riso Gallo premium rice varieties are produced from sustainable agriculture , as cer tified by the international “Farm Sustainability Assessment” Their high quality Carnaroli and Arborio grains are grown just a shor t distance from the company ' s headquar ters in the Pavia area, and cutting edge technolog y works in harmony with a skilled workforce to build a modern, robust agricultural model which respects both nature and the farming community itself to create a wonderful natural balance

Riso Gallo take great pride in collaborating with farms that respect their workers’ rights, and guarantees fair and stable prices to assist their farming suppliers with planning, which are agreed and confirmed before sowing begins

Sustainability and a commitment to plastic that is suitable for recycling are key to Riso Gallo’s production, and they have uniquely created their own Circular Economy within rice production, collaborating with various innovative star t-ups to give useful new life to by-products from the rice mill See the QR code for more information on these exciting new developments

Riso Gallo is delighted that its plastic vacuum packaging is now suitable for recycling, following the launch of a new, eco-sustainable plastic with a low environmental impact Riso Gallo are proud to be the first company to adopt this sustainable packaging, and the Gallo Risotto

Traditional, Arborio, Carnaroli, and Carnaroli Rustico are now in packs using FSC cer tified cardboard outers to protect the grains inside

The excellence of the products and the high quality standards of the Riso Gallo supply chain are guaranteed and endorsed by BRC , IFS cer tifications and the Sustainable Rice Platform scheme which leads to total reassurance for consumers who are cer tain they are buying 100% Italian rice which can be tracked throughout its entire supply chain, from cultivation to packing

Visit

Sustainability In the Carpet and Textile Flooring Sector

Following significant growth in its membership network, Carpet Recycling UK (CRUK) is seeking fur ther engagement from the construction, facilities management and flooring sectors to reduce textile flooring waste such as broadloom carpets, carpet tiles, event carpets and underlay

The not-for-profit association is now working with 80% of the UK’s carpet and textile flooring manufacturers and distributors which puts it in a stronger position to represent the sector when it comes to discussions on favourable policy outcomes

Adnan Zeb-Khan: CRUK Scheme Manager says, “Moving forward, companies will need to demonstrate reductions in the use of new resources design products with recycling in mind including methods of identification of material make-up and consideration of reverse logistics for take-back schemes to suppor t reuse and recycling out-

comes Our members are making great strides with many developing products with recycling in mind, from single polymer ranges to ones made with recycled content ”

David Healey: Finance Director of CRUK member Saint Flooring, implemented waste material recycling throughout the company s nationwide sites in 2019 He says that membership of Carpet Recycling UK is contributing to its sustainability goals and helped achieve annual savings of up to £170 000 annually on disposal costs by reusing and recycling their waste materials

CRUK is the only organisation representing the carpet and textile flooring sector in the UK, which is helping to industr y to reduce waste diver t waste from landfill and become more sustainable Please visit www carpetrecyclinguk com for more information

Hygiene & Infection Control

Make Sure Your Business is Compliant with Legionella Testing

Regular testing for legionella in hotels and catering environments is of paramount impor tance Legionella bacteria thrive in warm water systems such as those found in large buildings, including hotels and catering establishments By conducting regular testing, potential sources of Legionella contamination can be identified and appropriate measures can be taken to mitigate the risk of infection, safeguarding the health and well-being of staff and guests

Regular testing allows for the early detection of any contamination enabling prompt action to be taken to eliminate the bacteria and prevent their spread This proactive approach reduces the likelihood of an outbreak occurring and helps maintain a safe and healthy environment

Regular testing for Legionella in hotels and catering environments is also crucial for compliance with legal and regulator y requirements It also helps to build trust and confidence among guests, who can be assured that appropriate measures are in place to protect their well-being

In conclusion, regular testing for legionella in hotels and catering environments is essential for preventing the spread of Legionnaires' disease ensuring the safety of water systems and complying with legal requirements By proactively monitoring and managing the risk of Legionella contamination these establishments can prioritize the health and safety of their staff and guests while also maintaining their reputation and avoiding potential legal issues

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 dissipate 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

In the ever-evolving hospitality industr y, creating unforgettable guest experiences is paramount

One way to achieve this is by incorporating high-quality outdoor furniture that not only complements the aesthetics of your establishment but also provides numerous benefits to your guests Hotel Buyer, a leading supplier of hospitality products, offers a wide range of outdoor furniture options that can elevate your hotel’s outdoor spaces to new heights

Hotel Buyer’s outdoor furniture selection features ergonomically designed chairs sofas loungers and tables that provide optimal comfor t without compromising on style With a variety of contemporar y and timeless designs Hotel Buyer s furniture seamlessly blends with any outdoor setting, whether it’s a rooftop terrace , poolside area, or garden oasis Crafted from premium materials such as teak, aluminium, and synthetic rattan, commercial products are designed to withstand UK weather conditions

By investing in outdoor furniture , you elevate the guest experience to new heights Thoughtfully designed outdoor spaces with comfor table seating arrangements encourage guests to unwind, socialize , and connect with nature Whether it’s savouring a cup of coffee on a sunny morning or enjoying a sunset cocktail these inviting outdoor spaces create lasting memories and leave a positive impression on your guests

Hotel Buyer s outdoor furniture collection offers a range of benefits for hospitality businesses seeking to enhance their outdoor spaces The combination of durability, comfor t, style , versatility, and customization ensures that your hotel’s outdoor areas become captivating and welcoming spaces for guests to enjoy By investing in Hotel Buyer’s outdoor furniture , you not only elevate your establishment’s aesthetics but also provide memorable experiences that differentiate your hotel from the competition

Sunny Days = Great Business

proof shelter provisions

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

Contact

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

THE SOMERSET GRILL COMPANY

The trend for wood-fired cooking in restaurants and caterers gathers apace , led by some prominent chefs, and embraced by a consumer more comfor table cooking, eating and enter taining outside

The Somerset Grill Company has taken the principles of the Argentinian WoodFired Asado, and created two Grills which overcome the main challenges of cooking with fire – easy temperature control, and simple fire and fuel management

Simply add logs to the integral Ember maker at the rear for a constant flow of cook-ready embers from 40 minutes after lighting – and continuously as long as you add more logs No more running out of temperature at the critical moment it is high output with quick cook times and big grill area for fast turnaround

To control cook temperature , simply wind the Grill surface up and down using the axle wheel – so you can sear at 350C at it’s lowest and warm or simmer at 50C higher up And with our larger Grande double , you get twin Grill surfaces operating height independently for

multiple cooking areas The unique V-grills prevent flare ups in-cook, and collect all fat and juice for re-basting or later use

Think steaks, slow roasts, smash burgers, fish, stews

Made in the UK by us the Grills offer high output opportunities for outdoor hospitality spaces, pop up events, and caterers

All off grid, wood-powered only Choose between free-standing models with integral woodstore stand and wheels to move around, or build in to your outdoor kitchen set-up, with gunmetal steel or

Outdoor Leisure

Enjoy the Sunshine with 10% Off Our Maintenance Free Outdoor Furniture!

With warmer weather star ting to appear what better way for your customers to enjoy the sunshine than sitting outside and relaxing TDP’s furniture , made from recycled UK plastic waste , will be ready and waiting as it doesn’t have to be stored away for the winter or be treated for the new season

Our range of furniture includes picnic tables, dining sets, benches and chairs as well as planters and children’s furniture All products benefit from a 20-year warranty and ver y low maintenance, with no annual staining or treatments required It will not rot or splinter, is ver y stable and extremely durable lasting for decades in even the busiest of areas TDP has been supplying environmentally friendly products to the industr y for over 30 years We are the choice supplier for those who want outdoor furniture that lasts and to date we have saved over 4,000 tonnes of recycled plastic waste from landfill By producing our furniture from recycled plastic rather than

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 single grill (SG80) with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

Creating Unique And Inspiring Outdoor Environments

wood we have saved over 10,000 trees from being felled

We manufacture all our furniture in Derbyshire

Ever ything is handcrafted and as such you can order your furniture in custom colourways and we can include branding, establishment names, table numbers and other key information as either engravings or plaques Our furniture is longer-lasting and easier to maintain than their wooden alternatives meaning you buy them once and they will last a lifetime for your business

From your first contact with us, to taking deliver y, we want the whole experience to be both enjoyable and stress free We’re here to help so please do visit our website www tdp co uk, give us a call on 01629 820011 or drop us an email at info@tdp co uk

To take advantage of our 10% discount off RRP please give us a call and quote CATERER!

offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down

The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away

To discover more call 01524 262900 or www cindersbarbecues co uk

We are the UK’s leading manufacturer and suppliers of innovative commercial furniture and structures for the alfresco hospitality and leisure industries If your business is looking to improve your outdoor dining experience we have a range of shade & shelter furniture heating & lighting, and flooring & decking solutions to improve your outdoor environment

Our elegant structures are manufactured using high quality materials made to vir tually any size Options include remote control retractable louvered or glass roofs and multiple features including heat and light

These solutions assure

SBI Ltd Are A Family Business You Can Rely On

At SBI Ltd we re a well-established 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 c 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 perfect solu-

tion for your shade and shelter requirements We offer a full contract installation ser vice to private and trade customers who are not equipped or do not have sufficient time to carr y out installations

If you ’ re looking for branding or personalisation we ve got you covered Our popular vinyl graphics or traditional handpainted signwriting are especially useful for businesses and trade customers schools and colleges

In addition to ser ving homeowners and domestic customers, our contracts division suppor ts hotels, pubs, clubs, restaurants, coffee shops, schools, colleges, universities, government buildings, hospitals and other organisations

Call Now: 0800 074 2721 or visit www sbiproducts co uk

It’s a Wrap

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,

consumers 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!

printedgreaseproof com

co uk

Outdoor Space You Cannot Use Because Of The Weather Has No

Outdoor Leisure

The Perks of Listing a Wallflower

Lanchester Wines has launched its latest range of wine in cans The new Wallflower range of 187ml Spanish wines is presented in a funky, fresh format - perfect for on-the-go occasions or as an alternative to glass

Unlike its namesake, this Wallflower will most certainly be in the midst of the celebrations as it has been designed to enjoyed at festivals, events, travel retail or on-trade as a single ser ve The range comprises easy drinking red, white and rose wines; the fruity red is a blend of Tempranillo and Cabernet Sauvignon, the zesty white is Airen and Macabeo while the rose is a fruity Garnacha Rosado

Bold, vibrant colours have been used to depict the different wines in the range with colours creating cognitive connections to the colour of the wine inside

All Wallflower wines are suitable for vegetarians and

vegans

Mark Rober ts: “Whether displayed on a shelf, back bar or marquee , these brightly coloured cans stand out from the crowd Cans are an uncomplicated packaging solution which are lightweight, easy to stack and infinitely recyclable Cans can be chilled quickly and are hermetically sealed to ensure the wine stays fresher for longer ”

The Wallflower cans were filled at Greencroft Bottling’s wine canning line which was the first wine canning line in the UK Greencroft Bottling is predominantly powered by clean renewable energ y generated by Lanchester Wines on-site wind turbines Lanchester Wines and its sister business, Greencroft Bottling, are pioneers in sustainable energ y having installed its first wind turbine back in 2011 www lanchesterwines co uk/wallflower

Café Culture - Pavement Profit

We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:-

• planter s with real or faux p ants

• cafe banner s and restaurant screens

• ighting

• heating

• c assic neon s gnage parasols insta led and repaired

• enticular bladed roofed shelter s

• tables and c hair s

Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is

not only 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

Catering Equipment & Kitchen Fit-Out

David Chesshire , National Accounts Manager, Blue

(www.blue-seal.co.uk)

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver high-quality assured dough production The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr yleading 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

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 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

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electromechanical 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

Cooking Suites

Catering Equipment & Kitchen Fit-Out

Fridge Seals Direct

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 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

From restaurant kitchens to food warehouses - we

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 measure install or maintain your fridge or freezer door seal

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

Williams Helps You Look Good and Save Energy

With the release of the latest versions of its Gem Multideck range , Williams Refrigeration is highlighting the advances it has made in the energ y efficiency of its products, as well as the range of customisation options that allow operators to create their perfect display

Williams Multidecks are 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

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

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• 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 WhatsApp, phone, and email support 07936807320

sales@fridgesealsdirect.co.uk

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

Natural hydrocarbon refrigerant reduces energ y consumption thanks to its excellent thermodynamic proper ties 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

fridgesealsdirect.co.uk

The New DrainMinor C (Combi Oven Pump) Catering Equipment & Kitchen Fit-Out

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!

Electrolux Professional Has Unveiled

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

Temperature Rises Increase Risks In The Summer Season

Managing Director of Swiftclean, Gar y Nicholls, adds:

“The maintenance manager for our largest customer mentioned that prior to him using Swiftclean’s ser vices they always experienced fires in ducts during hot periods, it was always a worr y whenever the temperatures soared”

With soaring temperatures in the UK, now is a time

that many restaurant owners fear

THE RISK

Kitchen extraction systems should be compliant with the TR19® Grease specification Elevated ambient temperature tends to increase the working temperature of extraction ducts making it much more likely that any uncontrolled grease accumulation inside an extraction system could catch alight

Surprisingly, only a small amount of grease in the extraction system – as little as half the thickness of a standard business card – can be enough

This significant increase in risk can be a huge worr y to those responsible for kitchen extraction systems

As the temperature increases during summer it s impor tant to ensure that your building is compliant with regulations Does your building have a kitchen extract system?

We’ve been around for over 40 years and have been instrumental in the development of the industr y specification, TR19® Grease , which helps to keep you, your staff and your visitors safe

If you are concerned about the risk of fire from a greasy kitchen extract duct, please do get in touch with our technical sales consultancy team, for a FREE quotation/technical advice – Nationwide

Call us on 0800 243 471 Or email us at info@swiftclean.co.uk

Temporary Catering Facilities For Events & Kitchen Refurbishments

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 firstclass 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

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available

The standard specification of our Medium Production Kitchen unit includes a six burner oven range salamander grill twin basket fr yer undercounter fridge undercounter freezer hot cupboard double bowl sink unit with integral hand wash basin storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc Internal equipment can be interchanged, and clients can effectively specify their preferred layout

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

So, 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 advice and put forward a competitive proposal

For fur ther information or to arrange a site visit, email: sales@mk-hire co uk or call us on 0345 812 0800, or visit our website: www mk-hire co uk

Please

Catering Equipment & Kitchen Fit-Out

EAIS is a leading Manufacturer and Supplier of storage and transpor tation products supplied both to the Foodser vice and Healthcare industries Proud to be based in King’s Lynn, Norfolk we are renowned for our innovation and ability to offer solutions which not only meet the customer’s demands but their expectations as well Whether you are looking for food storage shelving racking systems trolleys and fabrication or maybe its healthcare shelving and medical trolleys or even bespoke

design products

With the combination of our ability to hold vast stocks of our key product lines, combined with our hugely experienced and award winning customer ser vice it has made EAIS the number one choice within the Industr y

Why not put us to the test and let EAIS become your Ideal Solution? Contact our sales depar tment on either 01553 765205 or sales@eais.co

Fatstrippa Grease Recovery

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

close cooperation with Water Authorities Environmental Agencies and Restauranteurs the Fatstrippa quickly established itself as a market leader in performance requiring little maintenance and a reputation for robustness Manufactured from 304 Grade 3mm Stainless steel many of the units installed over 20 years ago are still giving peak performance to this day For fur ther information contact info@fatstrippa co uk or see the adver t on the previous page

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 commer-

cial 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 Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available Call: 01926 887167, visit: www caterquipventilation co uk, email: info@caterquipventilation co uk

WACR cash register specialises in touch screens and cash register tills sales and hires We are also able to under take repairs and ser vicing for business throughout Avon, Wiltshire , Gloucestershire , Somerset, South Wales Berkshire Hampshire and Oxfordshire We have 40 years experience of in supplying and maintaining EPOS

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

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Hospitality Technology

MCR Systems

MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations We do this by combining high-quality software and

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

First of all, the team at Loomis just want to acknowledge the great news that

Indeed,

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-

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

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

Contact us today on 0845 309 6419 for more information and get your business’s cash flowing more freely

Boost Your Efficiencies During The Summer Rush

In the midst of the busy summer period, operators need to raise their tech game to ensure customer experience and operational efficiency are slicker than ever

Call Systems Technolog y (CST) specialise in innovative communication technolog y and software solutions that transform and enhance the hospitality industr y –for both customers and operators

Helping to deliver a truly first-class ser vice whilst subtly elevating the experience to stand out from competitors

Paging systems, specifically designed with the hospitality industr y in mind allow staff to remain readily available without being constantly visible This allows teams to communicate effectively while still allowing the establishment to operate at its best

Here are our top tips to make sure your summer is a sizzler :

1) Instead of getting customer s to wait in a ong, tedious queue , create an invisible one instead Ut lising customer paging solutions gives diner s the freedom to wait where they wish – suc h as the bar - wh le

reducing congestion

2) Simple but effective , WaiterCall instantly connects front and

bac k-of-house for the slic kest ser vice Instant communication el minates the need to run bac k and for th from the kitc hen pass leaving more time to upsell dr inks and mainta n high levels of customer ser v ce

3) With many operator s currently shor t-staffed, call buttons allow customer s to nstant y gain a team member's attention when needed, making it easier to order additional food and dr ink or request to pay the bill

4) Two-way radios provide instant communication between manager s and kitc hen staff

Meaning table turns are increased, incidents are dealt with immed ately, and the overal guest exper ience s enhanced

No guessing or time wasted – just c lear communication Keeping on top of the latest technolog y not only relieves stress for staff during busy periods but also helps improve simple operations, keeping customers happy and most impor tantly, loyal

For more information on CST:

www call-systems com

solutions@call-systems com 020 8381 1338

Hospitality Technology

Little Hotelier’s Local Booking Insights

Can data be your friend? We think so After all, using data has kind of always been par t of running a small proper ty

It might have previously come from things like manual market research, or by speaking with that friendly local ‘competitor’, while today, online solutions can crunch the numbers and provide usable insights in real-time

But what data points do you actually need to know, and how can they be used?

Analysing our UK proper ties, we ’ ve pulled together some findings we ’ re sharing for the ver y first time creating a simple (shor t and snappy) repor t that highlights both the latest trends among the countr y ’ s small proper ties and the easy ways you can bring data and technolog y into day-to-day life at your proper ty

After you ’ ve finished reading it, you’ll have an understanding of:

• The c hannels br inging in the most revenue for UK s 1-20 room properties

• How room rates are c hanging, and the tools you need to pr ce your rooms with c lar ity

The c hanges happening in booking lead time , and the oppor tunity th s provides to dr ive more revenue

• The current sp it between guests arr iv ng from within the UK and abroad

Our aim is to provide you with access to the tools and info you need, so that you can make smar ter decisions more easily

Head here to get your copy of Little Hotelier’s Local Booking Insights: tiny.cc/LocalBookingInsights

Castra Solutions - Wired and Wireless Solutions

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 high-speed 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 impor tance 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 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

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

, so from a simple idea the team at Ace can design and build to your specific needs

To discuss your furniture requirements fur ther please don’t hesitate to get in touch with ACE Furniture on 01536 203244, email sales@acefurniture uk com

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

Design & Refit

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

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

It's Not Time To Sit Down Yet

Well at the end of a busy night it is, and for your hard-working customers it's essential that they have something welcoming, comfy, and attractive to rest their wear y bones Investing in new seating for your premises during unclear financial times can be a tough decision but with small new bars, restaurants, cafes and fast food establishments opening all the time , and with new trends appearing, it might be exactly what you need to either attract a new crowd or keep existing customers We can either work with you to come up with designs for your seating or take ideas from your interior designer and build your dreams efficiently effectively and on time within budget Drakes have been providing bars, pubs, restaurants,

cafes, clubs, and hotels with high-quality furniture for decades We employ over 15 joiners upholsterers polishers and designers who are capable of installing fixed seating and bespoke joiner y, full refurbishments, or simply making bespoke stools for the front of the bar Our dedicated team are either time-ser ved officially trained craftsmen or externally based professionals Got you interested? Let us give you a free quote or ask for professional advice We are available for a chat Monday – Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer email us at sales@askdrake com, and of course please visit our website www askdrake com to see some of our range and past work We are also available on Facebook and Instagram, so give us a follow!

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

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/

Adveco Gas To Electric Decarbonisation Design and 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

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

Design and Refit

Battling Staff Shortages?

Here’s How A Service Lift May Help

By Mark Chapman, General Manager, Stannah Microlifts

issues

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 food, beverages, laundr y, and luggage more efficiently between floors reducing the manual time and effor t required for tasks This can help businesses run smoothly even with smaller teams, preventing waiting times from becoming unacceptable for customers

Ser vice lifts like the Microlift or Trolley lift can also reduce the risk of injur y for staff and improve staff wellbeing by reducing physical strain making the workplace more inclusive for those with disabilities or mobility

Mayfair Furniture

Mayfair Furniture will be celebrating 11 years this year of providing the UK s fastest and affordable com-

Many business owners may be under the impression that a ser vice lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact structure-suppor ted and quick and easy to install These reliable and hard-wearing 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

time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it's time for your establishment to go through a refurbishment we also offer a complete clearance ser vice

from

We

We'll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish 01733 310115 sales@mayfairfurniture co uk www mayfairfurniture co uk

Create A Retro Cool Space with Stylish Seating Design and Refit

If you ’ re looking to update your café, bar, hotel or restaurant’s chairs with comfor table yet chic vintageinspired seating that’s built to last, look no fur ther than Trent Furniture’s stylish and cost-effective range

Available in goes-with-anything tan or fossil suede upholster y, our Cologne Chair makes a retro style statement while its suppor tive back and arm rests make it perfect for unwinding with a drink at the end of the day It can be supplied with its strong black steel legs attached for a nominal charge , but if it ordered separately, it’s a simple process to screw them in Alternatively, the Stockholm Armchair makes a for a showstopping feature in your lobby or waiting area

Upholstered in a versatile golden tan suede finish with stitching detail, it pairs perfectly with the Stockholm Two Seater to create an atmosphere of understated luxur y Carr ying on the theme to your bar area the

Dusseldorf Hairpin Stool exudes retro industrial cool with its sturdy statement legs and comfor table padded seat in tan suede upholster y

To add extra interest, why not pair any of these seating options with the Bauhaus-inspired Munich Retro Chair, which is available in tan or fossil or the vintage industrial good looks of the Bavaria Chair which features detailed stitching in golden tan? Whichever combination of seating you choose to create your own unique space , you can rest assured your stylish new chairs will last for years to come All options are made using high density PU foam for comfor t and durability and crib 5 fabric to meet UK standards for contract grade furniture These chairs also feature the heavy-duty steel legs and frames that are necessar y for a hospitality setting

To find out more about Trent Furniture’s great range of stylish and durable range of retro-inspired contemporar y seating, please call us on 0116 2989 927 or fill in our contact form at www trentfurniture 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

Over 5000 venues now utilise the system For example , the London Golf Club, one of the UK s most prestigious golf centres, first installed the CardsSafe system in 2008, adding additional units in 2014 and again in 2020 At the club, CardsSafe is used by the catering staff as they also ser ve golfers with food and drinks on the course

Grant Rumbelow Food and Beverage Operations Manager explained "CardsSafe has been a welcome

addition to the London Golf Club We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Bugg y With CardsSafe , we can safely store customers' cards whilst they enjoy their round of golf " CardsSafe has protected business and customer assets for over twenty years, acting as a proven and genuine deterrent for walkouts, dine & dash and chargebacks In addition, CardsSafe is cost-effective and pays for itself Each ten-drawer unit hire comes with excellent customer ser vice , free replacement keys, and additional units that can be added at any time

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

Or contact the sales team on 0845 500 1040

Property and Professional

Upcoming Hospitality Trends

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?

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 it - when the recover y comes

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

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 ending - spiralling 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

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 sur vived

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 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

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 plant-based 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

Why Use a Specialist Hospitality Consultant?

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability Operational Strateg y Staff Management Marketing and The Future of your business

PROFITABILITY & OPERATIONS

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the

labour usage in your business

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 UK in nominal terms

The dollar strength against the pound translated into 380 000 US-based 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

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 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 0330 822 4906 or see the adver t on page 17

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

MANAGING PEOPLE

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

MARKETING

We will help you build a workable planned Marketing Strateg y From Digital Marketing such as Social Media marketing, Websites, eMail Marketing and online adver tising, to print design, Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’

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

What Does A Future Employer Look Like? YOU

At GBS, we aspire to create an environment where our students can explore new possibilities, realise their true potential and make progress towards the careers they want

The entrepreneurial spirit is at the hear t of ever ything we do at GBS We provide students and staff with a platform to discover new ideas and innovations creating the oppor tunity to find solutions that elevate our institution and the communities we ser ve

Many of our students are older and are returning to education later in life and half of our student base are small business owners As people move on in life other responsibilities become more impor tant than a long-standing desire to return to higher education GBS has created a feasible way to get back into the classroom with flexible learning designed to fit in with our student’s lifestyles

We provide the ideal educational space to gain new skills and experiences build confi-

Protect Your Pavement Licence

What a wonderful summer! The ability to sit outside and enjoy refreshments has been a huge benefit to businesses and their customers If you have outside seating on an area owned by the local authority, it will need authorisation In the past that has been by a Local Authority Highways licence but the pandemic saw the introduction of what was originally intended as a temporar y scheme to help with business recover y after lockdowns with a favourable , new lower cost, fast-track Pavement Licence system which does not require separate planning permission Be aware these Pavement Licences are due to expire on 30 September 2023

There are plans afoot to make the Pavement Licence system permanent, through the Levelling-up and Regeneration Bill, but that is still making its way through Parliament However, Regulations extending the scheme have been issued, and at the time of writing we are waiting for these to come into force When they do, all holders of a Pavement Licence should reapply for their Licence If approved most will then continue until 30 September 2024 although local authorities can grant for a shor ter period (no less than 3 months)

Not yet got a Pavement Licence?

If your business could benefit from outside seating and you have not yet applied, you need to check the Regulations to take the best advantage of this system To be eligible , your business must use (or propose to use)

dence and realise their potential for a brighter future Our students have worked hard to reach where they are , and they possess high aspirations for their futures The only thing they were missing was the right oppor tunity at an institution that believed in their potential and provided the flexibility to suppor t their busy lifestyles GBS has stepped in to be that institution, with a great desire to see people from a wide variety of backgrounds get the oppor tunities in education that they deser ve

We are working towards the change we want to see in higher education and the wider world and the progress we have made is the ambition that will take us to the next level

Working towards a better society for all is the reason why Visit

Such businesses include pubs cafes, bars, restaurants, snack bars, coffee shops and others

premises for the sale of food or drink for consumption on or off the premises

A Pavement Licence allows furniture on a designated area of the ‘highway’ (which includes a pavement) for your customers to eat and drink in that area

A completed application form and suppor ting documentation, such as a layout plan, details of the furniture to be used and public liability insurance , will be required A public notice must be displayed on the premises for 7 days, with a fur ther 7 day determination period If the local authority does not determine the application within that period, it will be deemed granted subject to the national conditions attaching to all grants (such as no obstruction and smoke free areas), and local conditions

Before making an application for either a new licence or a renewal, you will need tocheck the requirements of your local authority as they can have:

• their own app ication form and payment methods for the £100 fee

• their own cr iter ia for the pub ic notice

• specific requirements for the accompanying documents and plan their local conditions wh c h you will have to comply with

You wi l apparently benef t from having a Pavement Licence when the Levelling-up and Regenerat on Bi l is made law, as the fees proposed under this legislation are £350 for a renewal but £500 for a new application You will a so have the benefit of the use of thisvaluable trading area in the meantime

Please contact Karen Lush or the Licensing Team at Trethowans on 023 80321 000 if you would like assistance in applying for a Pavement Licence or other licensing matters

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 highprofile 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 noncrime 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