CLH Digital - Issue #172

Welcome to the latest issue of CLH Digital

Are you surprised by our lead stor y?

A staggering 43% of the countr y do not trust mainstream par ties to look after the interest of pubs I suspect if that was widened, the public would not trust them to look after most things!

But it does make dismal reading In all my years (23) editing this publication I often repor t on how vibrant and resilient the sector is in spite of, and not because of, any government action

Successive governments use the sector as a cash cow loading indirect tax after indirect tax on the public

This week we have seen changes to our duty laws I don't think anybody will doubt that duty in the UK on trade sector needed shaking up One of the stories I remember from my old college days was that duty on sparkling wine was added to help fund our war against Napoleon I was never removed How true this is I don't know, but when it comes to taxes nothing would surprise me

The on-trade sector is grappling with mounting challenges, and while there are winners and losers in the duty changes I fear it is yet another blow, resulting in fur ther increased costs

The implications of these changes are vast, especially for a sector already burdened by inflation, soaring energ y costs, increasing interest rates, and the weight of unfair business rates

The changes are set to drive up costs Duty paid on draught beer in pubs will be frozen but the tax increase on packaged beer is set to have an impact on both breweries and pubs adding an extra £225million of costs per year across the industr y ultimately leading to higher prices for consumers

In an environment where consumers are becoming increasingly price-sensitive , this could deter them from frequenting pubs, bars, and restaurants, fur ther denting the sector's already fragile revenues

We here at CLH NEWS have often highlighted disparity with our duty laws compared to the European union In comparison to our European counterpar ts, the UK already faces higher duty rates For instance Germany France Spain and Por tugal all have lower duty rates on alcoholic beverages giving their on-trade sectors a more competitive edge

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

Our lead stor y, for any government, is as shameful as it is staggering Almost half the countr y having no trust, and given the myriad of challenges the on-trade sector faces, any future government must step in and provide the suppor t it urgently needs to sur vive and recover

Once again only “ my tenpenneth”, and would welcome any input from readers but I have put together some key suggestions to alleviate the burden and help the sector back on track:

1. Temporar y Duty Relief: To ease the financial burden on businesses , the government should consider granting a temporar y duty re ief to on-trade establishments This measure can provide some muc h-needed breathing space for struggling businesses , allowing them to focus on recover y and regaining stability

2. Temporar y Reduction in Hospitality VAT. Regular reader s will know we have often highl ghted how successful this has been for year s in other EU countr ies and the reduction down to 12 5% for a minimum of two year s proved to be successful here too

3. Business Rates Reform: The government should urgently address the issue of unfa r business rates An overhaul of the rates system is long overdue , and it could provide muc h-needed relief to pubs and bar s facing astronomical c harges

4. Incentives for Energy Efficiency: As energy costs soar, the government can incentivize businesses to invest in energy-efficient tec hnologies Grants or tax breaks for adopting greener pract ces would not only reduce operational costs but also benefit the environment

5 Low-Interest Loans: Access to low-interest loans can help bus nesses manage their cash flow and invest in their recover y The government should work with financial institutions to create tailored financial suppor t pac kages for on-trade establishments

6 Promote Staycations: Encouraging domestic tour ism can give a muc h-needed boost to the on-trade sector Government-led campaigns promoting staycations can dr ive footfall to pubs , bar s , and restaurants , reviv ng the hosp tality industr y

7 Add hospitality to the shor tage occupation list (SoL) The sector is going through a recruitment cr isis par ticularly skilled hospitality worker s and the government c hanged the rules for adult social care and it should do the same hospitality

Please feel free to email us or contact us on social media if you have any points to be raised which can be added to the above

Great news that hospitality is set to make almost £18 million as the “Lionesses” take on Nigeria on Monday The round of 16 kicks off tomorrow, Saturday, with Switzerland versus Spain, but all eyes will be on England on Monday, where , according to a repor t on page 13, an extra £10 6 million will be spent on drinks alone

And I will be one of them! There is a great spor ts pub within walking distance of where I live and I have already made arrangements to catch up, other than watching a game live there is no better place to watch a football match than the great British pub!

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

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

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

EDITOR

Peter Adams

“Lack of Faith” In Political Leaders To Protect Pubs Survey Reveals

(CONTINUED FROM FRONT COVER)

Consumer organisation C AMRA has always maintained par ty-political neutrality in its campaigning having worked closely with all major political par ties in its 50-year histor y The network of grassroots campaigners that make up the 150,000 strong organisation work with elected representatives at ever y level, as well as fighting for pubs, social clubs, brewers and cider makers with more direct campaigning

“MEANINGFUL ACTION”

Despite recent lobbying successes for the Campaign, including the introduction of a lower rate of tax for beer and cider sold on draught, the organisation voiced its concerns for the future of British pubs

C AMRA’s National Chairman, Nik Antona commented, “Sadly this data suggests that the public’s perception is that our beloved locals have often been an after thought in politics We often hear politicians playing lip ser vice to the community and social value of our locals – which is brilliant – but we need that to be backed up with meaningful action

With a general election approaching, these results should be a wake up call for politicians, who need to have substantive policies in place to address the catalogue of issues facing the pub trade

“C AMRA believes our pubs and social clubs deser ve a fighting chance with urgent action needed on energ y prices, Business Rates, a fix for the takeaway pints issue caused by the new Alcohol Duty system, and the right for licensees to choose what products they keep on the bar without stock lists being dictated by pub companies ”

'NO MORE COSTS'

This lack of public trust follows this week’s changes in duty which will see UK brewers and pubs incur cost increases with beer duty reaching the highest level it has ever been Brewers will now pay 10 1% more tax on bottles and cans of beer, meaning tax will make up around 30% of the cost of a 500ml bottle

At the same time , duty paid on draught beer in pubs will be frozen but the tax increase on packaged beer is set to have an impact on both breweries and pubs adding an extra £225million of costs per year across the

industr y, at a time when businesses and consumers have already been battling high inflation for months on end

The changes, which are being introduced as par t of wider reforms announced in 2021, simplify the regime so that duty paid on all alcoholic drinks is relative to their strength (ABV)

The move is par t of the Government's plan to incentivise the production of lower-strength alcoholic drinks, with products qualifying for the new lower rate of duty now being anything less than 3 5% up from 2 8% in the previous system

POSITIVE STEP

The long-awaited introduction of this new system is a positive step forward, says the British Beer and Pub Association, but with other cost increases showing no signs of let up and the overall rate rising due to inflationar y pressures, pubs and brewers are pleading for Government to guarantee an end to price increases and stop fur ther hikes to duty in the future

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: "Our duty system was long-overdue reform, to better incentivise the production of lower-strength products and nudge consumers towards them This is a ver y welcome change for our industr y which will help to generate even more variety and greater innovation in our sector as is the freeze for draught beer to suppor t pubs ”

"But brewers don't just supply draught products they package beer in bottles and cans for enjoyment in pubs and at home as well, so the 10 1% duty increase will have a huge impact, and overall will likely lead to costs going up across the whole categor y

ENORMOUS PRICE HIKES

"This will be on top of the enormous price hikes they've faced on energ y, barley, wheat and other key commodities across their supply chains over the past two years The cost of consumer goods have risen on average by 24% in that period, but brewers have worked hard to keep the impact of disrupted supply chains and cost increases to customers at a minimum, with average cost of beer increasing by just half that, at 12% because the last thing they want to do is price people out of enjoying their favourite drinks ”

"We need the Government to guarantee there will be no fur ther increases to duty in the coming months, because there is only so long our brewers and the pubs they supply, can continue to shield customers from these rising costs so that a pint at the local remains affordable for ever yone "

NO MATTER WHAT YOU NEED, WE HAVE A SOLUTION FOR EVERY BAR , RESTAURANT & OFFICE .

ANYWHERE THAT SERVES & ENJOYS THE GREAT TASTE & AROMA OF FRESHLY GROUND COFFEE , THE RICHEST OF CHOCOLATE , TEA, LATTE OR CAPPUCCINO

WE'VE GOT DELICIOUS FRESH INGREDIENTS AND A SYSTEM TO SUIT YOUR NEEDS.

Checking in to the Future: Navigate Operational Challenges in the Changing Hotel Landscape

By Penny Brown, Managing Director at Burgh Island Hotel (www burghisland com)

Britain s hotel industr y has faced no shor tage of hardships that have tested its resilience: World Wars, economic meltdowns and, most recently, the pandemic

Even today, establishments are contending with the rise of alternative accommodation, changing sentiments towards sustainability, a severe talent shor tage , and the rapid pace of technological development

Given the sheer number of issues hospitality currently faces, this might be the most challenging period in its long histor y Undoubtedly, operational obstacles lay ahead but as the industr y has shown time and again, with the right approach, there is nothing it cannot overcome

STANDING OUT FROM THE CROWD

A world of accommodation options is now just a quick Google search away With the rise of apar tment hotels and rental sites such as Airbnb the market has never been more competitive

To stand out hotels must identify what they offer that no other establishment can At Burgh Island we ’ re for tunate to be located on our own tidal island that grants guests access to Devon’s unspoiled shores They can spend their mornings swimming with sharks and afternoons dipping in the island’s natural rock pool Coupled with a packed schedule of enter tainment from black tie balls to murder myster y weekends and eye-pleasing rooms draped in ar t deco masterpieces, our hotel offers much more than a place for travellers to rest their heads

However, hoteliers should not only consider the positive aspects of their establishment s individuality Often, these unique features will present operational challenges that no amount of prior experience could have prepared us for At Burgh, for instance , we frequently find ourselves cut off from the mainland and the transpor t links it provides The solution? The world’s one and only third generation hydraulic sea tractor,

which provides guests with a unique experience before they have even made it through our doors

KEEPING UP WITH THE CHANGING CONSUMER

Where guests once turned a blind eye most are now conscious of the environmental cost of their itineraries A recent repor t from the World Travel and Tourism Council (WTTC) found that 69% of travellers are actively seeking sustainable options in 2023

To appeal to the conscious consumer, hotels must implement sustainable practices throughout their operations Embracing clean energ y such as solar, wind or even tidal for coastal establishments, or sourcing ingredients from local producers will show potential guests that you truly share their concerns

For establishments such as Burgh Island that have ser ved guests for decades, our histor y is such a large par t of our charm However, when it comes to the future of our planet, hotels cannot afford to get stuck in the past Some 59% of consumers will walk away from businesses that fail to act on climate change , according to Dentsu International, so modernisation is not a choice , but a requirement

DEPLOYING TECH WHILE MAINTAINING HOSPITALITY’S HUMAN SIDE

Technolog y is providing a world of new oppor tunities for hoteliers

With 43% of UK hospitality businesses currently operating with fewer employees than required, solutions such as automated check-in booths provide relief to overburdened workers Likewise , with 48% of travellers stating personalised experiences are more impor tant than ever, according to IHG AI is able to sift through vast amounts of data and extract invaluable insight to finetune each guest s stay

However, despite the oppor tunities that tech offers, hospitality still requires the human touch not just in how it treats its guests, but also its employees When times are tough, it’s those front of house that carr y most of the burden, dealing with unexpected issues and juggling roles that aren’t in their job description

While saddening it’s unsurprising that 68% of hospitality workers have experienced poor mental health according to a recent Hospitality Action sur vey Simple measures, such as flexibility when planning rotas and offering adequate training, can go a long way As hoteliers, it’s our responsibility to ensure our employees are happy and well and we must put this above any and all operational issues we may be experiencing Not only is it the right thing to do, but happy employees make happy customers

Like an unruly guest that has had one too many cocktails, the myriad of challenges hoteliers face is unpredictable and difficult But staffing shor tages rapid innovation and changing demands are nothing the industr y hasn’t dealt with countless times before Rather than closing the door in the face of change , welcoming it with open arms will make it far easier to deal with the operational challenges that accompany it

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

New Duty Hike Putting More Pubs at Risk of Closure

With alcohol duty increasing, finance specialists, RIFT, have launched a petition to reinstate the freeze in place since Autumn Budget 2020 to help Britain’s beleaguered pub trade , as the cost of some of our favourite pub tipples is set to climb by as much as £1 30

This Saturday (5th August) is World Beer Day, but the nation’s pubs could be forgiven for not wanting to celebrate , as today, the Government will remove the freeze on alcohol duty that has been in place since the Autumn Budget 2020

HOW MUCH IS PAID TO HMRC IN ALCOHOL DUTY?

Alcohol duty is the tax levied by HMRC on all alcoholic products such as beers, cider, wine and spirits

Analysis by RIFT shows that total alcohol duty paid to HMRC climbed from £7 6m in 2003/04 to £12 1m in 2020/21 – a 60% increase At the same time , alcohol duty as a propor tion of all HMRC receipts during 2020/21 sat at 2 1%, the second highest level seen in the last two decades

During the Autumn Budget 2020 and the height of the pandemic , the Government decided to freeze the rate of alcohol duty to hand the hospitality sector a lifeline , with a six month extension granted in December of last year and applicable from 1 Februar y to 1 August 2023

THE BENEFIT OF THE FREEZE ON ALCOHOL DUTY

Following the freeze implemented in the 2020 Autumn Budget, total alcohol duty paid as a propor tion of all HMRC receipts fell to 1 8% in 2021/22, the lowest annual propor tions seen in the last 20 years It then fell further with alcohol duty accounting for just 1 6% of all HMRC receipts last year (2022/23)

WHAT DRINKS ARE DUE TO SEE AN INCREASE?

As of 1st August, the freeze in alcohol duty will come to an end, meaning that the duty owed on many of our favourite beverages from the boozer will climb, fur ther reducing the profit margin of the nation s pubs who are likely to have little choice but to pass this price hike onto the consumer

For tified wines such as por t (+£1 30) and sherr y (+98p) are set to see the largest increase , climbing by 44% per bottle A bottle of vodka is set to increase by 77 pence per bottle , while a bottle of wine is due to increase by 44 pence

Bottles of beer (+3p) and cider (+2p) are also due to increase in cost but there is some good news for the nation’s pint lovers

While the freeze on alcohol duty is set to end, pubs will see an increase in the value of Draught Relief from 5% to 9 2%, which will reduce the tax burden on draught beers and ciders under 8 5% ABV and in containers of at least 20 litres

However, fur ther research by RIFT shows that while this means the duty owed on a pint will remain static , pubs are already being squeezed at the pump, taking just 45% of the price charged on a pint

Breakdown of a pint

RIFT has broken down the price of a pint to highlight that even with the freeze on alcohol duty and Draught Relief, pints are far from profitable

The breakdown shows that the average cost of a pint is currently £4 57 Before it even reaches the pump, £1 11 of this goes towards the brewer y (79p) and the distributors (32p) A fur ther 91 pence is paid in VAT, with 49 pence paid in alcohol duty

In total, £2 51 is paid from a pint before the pub takes its remaining £2 06 share However, this £2 06 isn’t pure profit, it also has to cover costs such as the rent on the premises, running costs such as energ y bills and staff wages

Duty hike could shut more pubs

Previous research by RIFT found that some par ts of Britain have seen as many as 69 local pubs close their doors in the past two years

With the nation’s pubs already struggling to make ends meet due to high energ y prices, the cost of living crisis, and dented consumer confidence as a result of the current economic landscape , there are fears that the increased cost of alcohol duty could cause more to shut their doors

Petition to reinstate the freeze on alcohol duty

RIFT has launched a petition to urge the Government to consider reinstating the freeze on alcohol duty, to help the nation’s pubs negotiate the current economic turmoil and to prevent more from calling time at the bar for good

Find out more about RIFT’s Petition here .

Bradley Post, MD of RIFT, commented: “The pub trade and wider hospitality industr y was decimated during the pandemic but it’s fair to say that they were struggling before Covid came along and this struggle is set to become all the greater with the freeze on alcohol duty ending

Even with the current freeze in place and the soon to be introduced Draught Relief, pubs pocket less than half of the cost of a pint and they still need to cover their own costs before they can make a profit

They simply don’t have the wiggle room to absorb a fur ther increase in alcohol duty due on other products and so the unfor tunate reality is that this increase will be felt by the consumer

With households still struggling with the high cost of living, the jump in the cost of our favourite tipple is likely to dampen appetites and a drop in customer spending could spell the end for many of the nation’s pubs

The pub is a British institution and we can’t allow this to happen, so we ’ re petitioning the Government to reinstate the freeze on alcohol duty and we ask that you help suppor t the cause by signing it ”

Can Staycations Help Save The Village Pub?

Camping could be the saviour of village pubs up and down the countr y, according to the latest figures from Pitchup com

Data from the booking site –Europe’s largest outdoor accommodation provider –found that on average countr y pubs that provide camping pitches alongside their traditional food and drink offering make £14,000 extra per year in pitch bookings alone , with some earning the same again in extra food and drink sales

The money could be the difference between going out of business and turning a profit

The news comes after data released by the Altus Group earlier this year found 51 pubs were being forced to close each month in England and Wales, due to soaring energ y costs

This follows the closure of nearly 400 pubs in England and Wales in 2022, as labour shor tages, soaring inflation, and falling consumer confidence had a devastating impact on the industr y

But according to Pitchup com, a growing number of rural pubs are now turning to camping to keep the wolf from the door

Dan Yates, founder of Pitchup com, said that pubs offering camping facilities often felt a double uplift in revenue

He said: “Clearly, when it comes to camping, pitch fees are the most obvious source of new revenue

“But our data also shows that campers, who tend to be in the holiday mood and don’t have to worr y about driving home , spend more per person on both food and drink in the pub than the majority of other customers

“It’s a double win that can help pub businesses turn a profit even with soaring energ y prices and the other challenges facing the industr y ”

One pub that has experienced the benefits of camping first hand is the Thames Head Inn near Cirencester

Run by husband and wife team Ben and Nicola Lord, last year the business generated £40,000 from 11 pitches, with the couple estimating that 95% of their campers also spent money in the pub Nicola said: “Having camping pitches has made a massive difference to us

“So many guests tell us that they stay with us because of the pub Adding the camping pitches is the best decision we ’ ve ever made for the business in 18 years as landlords ”

The Red Lion in Brinkley Cambridgeshire is another pub that has seen significant benefits from opening a campsite

Situated around 15 minutes from Newmarket the 450-year-old grade II listed pub is known for the quality of its home-cooked food Owners Morris and Gwyn Fenton said the campsite has a significant impact on the takings of the pub

“We’ve found 50%-plus of campers spend around £100 in our bar/restaurant, and for a small countr y pub that’s significant,” said Morris

Demelza Hoban of Grange Paddock Camping, West Torrington, Lincolnshire added: My friends own the Adam and Eve pub in Wragby, just down the road from our farm, and said they saw a notable uplift in customers in the last two years with the majority saying that they came from our campsite

“They were thrilled with the extra business and keep asking whether I’ll be doing it again ”

Dan Yates added that camping was a great fit for pubs with a small pocket of land as the infrastructure needed to set one up was already in place , meaning upfront investment costs were minimal

He added that under a recent and welcome change to Permitted Development Rights, publicans can now run campsites for up to 60 days per year without needing to apply for extra planning permission

Mr Yates said: “Providing accommodation is a logical step for pubs wanting to generate extra revenue

“The great news is, if the pub has just a small pocket of land, this can be done at an extremely low cost

“A lot of people who enjoy camping are quite happy with just basic facilities – running water and a toilet and car parking close by – and pubs already benefit from this infrastructure , so the upfront investment is minimal

“But the returns can be significant An average site generates around £14,000 of extra revenue in pitch fees alone , although top performers pull in many times more than that

Add to this the fact that the vast majority of campers spend significant sums in the pub and publicans star t to see a real value in the addition of a campsite

“At a time when pubs – par ticularly rural pubs – are really struggling to stay afloat in an incredibly challenging trading environment, camping is a realistic option to turn a business around, sure up the future and make it sustainable in the long term ”

Publicans keen to explore star ting a campsite have a number of options including Permitted Development Rights, signing up to an exempt organisation, or applying to their local council for planning permission

Drinks Sales Dip Again As Soggy July And Rail Strikes Go On

On Premise drinks sales have fallen year-on-year for the second week in a row following widespread poor weather

CGA by NIQ s Drinks Recover y Tracker, which measures average sales in managed venues, shows sales in the seven days to Saturday (22 July) were 3% down on the same week last year It is a second week in the red after a 0 3% drop in the previous seven days, which followed 11 consecutive weeks of yearon-year growth It is the On Premise’s worst performance since late April

Last week’s drinks sales also suffered from tough comparatives with the heatwave of July 2022, and from rail strikes that reduced footfall in some cities and towns On the two main days of strike action, Thursday and Saturday, sales were 5% and 7% behind the same days in 2022 Daily sales fluctuated widely across the week, from a low on Monday (down 13%) to highs on Wednesday and Friday (up 6%)

There were also wide variations in sales by categor y Wine sales were 13% ahead year-on-year as consumers

turned away from beer gardens and towards food-led occasions Cider sales dropped 19% as drinkers headed indoors, though beer achieved modest 1% growth Soft drinks were down 4%, while the spirits categor y (down 13%) had its worst week since April

“After 11 consecutive weeks of year-on-year growth, it is disappointing to see the tracker showing decline in the latest week,” says Jonathan Jones, CGA’s managing director, UK and Ireland “However, with the context of rail strikes and much poorer weather than last year, we shouldn’t be viewing this week in isolation as a barometer for the health of the sector Our research shows that consumers, par ticularly the core On Premise visitor, are still keen to come out into the trade and are prioritising eating and drinking out above other discretionar y spending With the majority still telling us that this is the main way they socialise with others So, whilst we will all be hoping for brighter weather and an end to transpor t disruptions, we shouldn’t be too concerned by this shor t-term dip in performance ”

Bristol Hoteliers Support Walk For Wellbeing

Elland Brewer y s 1872 Por ter (6 5% ABV) has struck gold and has been crowned the best in Britain after winning the Campaign for Real Ale’s (C AMRA) prestigious Champion Beer of Britain competition

The 1872 Por ter was crowned the official winner at this year ’ s Great British Beer Festival (GBBF), following a rigorous and hard-fought competition The beer has been awarded Champion Winter Beer of Britain four times previously, the most recent being this year

Champion Beer of Britain co-ordinator Christine Cr yne said it was a deser ving champion, despite incredibly strong competition She described the beer as a ruby black por ter, with chocolate and caramelised fruit flavours with a hint of black toffee on the nose The judges enjoyed its smooth mouthfeel with a finish that is roasty and dr y A satisfying and remarkably easy drinking por ter

Brewer Rob Thomas said: It is absolutely unbelievable to win this accolade , we really didn’t expect it For a team of three people to win the supreme award is fantastic There is a real passion for more traditional styles – and for a ver y good reason, they taste fantastic!

“The beer is steeped in histor y with the recipe dating back more than 150 years We thrive on these sor ts of styles and this is testament to what people enjoy drinking: steeped in histor y, tradition while embracing innovation”

Laura Emson, C AMRA’s National Director responsible for the competition, says: “Congratulations to Elland Brewer y for winning this year ’ s Champion Beer of Britain Award As ever it was a highly competitive final, with the judges having a difficult decision to make Congratulations to all the finalists – it really shows the wide range and amazing cask beers which are available for all to enjoy

Just 1 In 10 Brits Say A Pint Is Affordable

C AMRA calls for action on business rates and energ y bills to alleviate pressure on pubs

Research commissioned by consumer organisation C AMRA (the Campaign for Real Ale) shows that only a small minority of Brits (10%) feel that a pint is affordable

Despite some variation, the figures paint a grim picture across the whole of Britain Drinkers in Scotland felt the most out of pocket at the bar, with just 6% saying a pint was affordable Despite having some of the steepest prices in the UK, a high of 15% of Londoners said they found a pint affordable

C AMRA has long called on government to level the playing field between regulated, community venues like pubs and social clubs, and off-license venues like supermarkets, which face far lower levels of regulation and tax

Additionally, the beer tie and other exclusive purchasing agreements mean many publicans are locked into contracts that mean they must buy beer and cider at higher than market prices, fur ther increasing prices at the bar

The Campaign celebrated lobbying success with the introduction of a new draught duty rate on 1 August

Under this new system, beer and cider sold on draught pays a lower rate of tax, which recognises the social

and community value of the on-trade in the alcohol duty system for the first time

Despite this, the price of a pint has continued to rise as the cost-of-business crisis has hit pubs and brewers, forcing them to increase prices At the same time , the cost-of-living crisis has meant that many consumers can’t afford to spend as much suppor ting local pubs clubs brewers and cider makers

Commenting C AMRA National Chairman Nik Antona said: “This data shows how vital it is that government takes action this autumn and use their planned fiscal event to reassess the huge financial burden they place on the trade

A pint down the pub with friends is one of life s simple pleasures, as well as being a unique par t of our cultural heritage It’s devastating that so few of us feel that this is affordable

“Our campaigning priorities over the next few months will be calling for a shakeup of the punishing Business Rates systems, action to address energ y costs, seeing the draught duty rate refined to work better for pubs, and working to secure increased access to market for small UK brewers ”

Braintree Pub Re-Opens Following Major Investment

The Nags Head in Market Place , Braintree re-opened last Friday on the 28th July following a major investment of £210,000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete interior transformation and now features brand new fixtures, fittings and flooring throughout Thanks to the refurbishment, the Nags Head now boasts a modernised look and fresh décor, to appeal to all the local community Outside , the pub hosts recently updated lighting and signage to welcome customers in as well as a small cour tyard area to enjoy during the summer months

To celebrate the reopening customers got to enjoy a special live performance from popular local band The Locals on Friday night from 8pm

Operator of the Nags Head Louise Crosbie said:

“Opening night was fantastic it was amazing to see all our customers old and new coming to see what the pub has to offer!

The feedback we received from our community was amazing and we can’t wait to see them again soon!”

The Nags Head provides a wide range of drinks offers, including cocktails, wine and fizz promotions, and will host regular enter tainment including karaoke , quiz nights and live music to bring local residents together In addition, Louise and the team look forward to suppor ting several community initiatives including the local foodbank and raising money to have a lifesaving defibrillator installed on-site Matthew Gurney, Operations Director for Proper Pubs, said:

“The refurbishment at the Nags Head looks fantastic – the team has worked really hard to ensure it is a success for the local community

On behalf of the Proper Pubs team, we would like to wish our community hero, Louise Crosbie , and the whole team ever y success for the future in making the Nags Head a fantastic hub of the community”

Proper Pubs is always suppor ting its communities through an array of events and charity fundraising initiatives from Easter Egg collections to local foodbank donations and charity walks Proper Pubs recently installed its 100th defibrillator across its estate through fundraising with the help of its locals

Tips For Negotiating A Commercial Lease

Whether you are looking to take on a new lease or you are par t way through your existing lease you may need to negotiate different lease terms

CAN YOU NEGOTIATE YOUR COMMERCIAL LEASE?

You can negotiate your rent at the Heads of Terms stage before completing a lease , or at each rent-review date (although the lease usually prevents any reduction when it is reviewed) When you complete a lease , you are contractually bound to perform the agreed terms, including payment of the agreed level of rent If you think your rent is too high or there are other reasons you need to reduce your rent, you could still negotiate a lower rent during the lease term, even on a temporar y basis

If your landlord agrees a new rent, there are various ways to document the change such as a side letter or a deed of variation

You need to be well prepared for discussions, before approaching your landlord or their agent We have set out some tips for you to consider ESTABLISH

A STRONG WORKING RELATIONSHIP WITH THE LANDLORD

If you are a new tenant, a landlord is less likely to agree a lower rent when you are first entering into the lease arrangement You are likely to be in a much better negotiating position when you become an estab-

lished tenant

To be in a strong position for negotiations, it is impor tant to:

• Build rappor t with the landlord and have mutual trust

• Be reliable and punctual with payments

RESEARCH THE LOCAL RENTAL MARKET

You need to understand the local rental market:

• What are the rental trends and vacanc y rates? If demand is low the landlord may have a hard time find ng a new tenant

• How muc h is c harged in rent for similar proper ties in the area?

• Are you aware of any other factor s that might influence the rental market eg: escalating interest rates or availability of similar proper ties?

Steps you should take before you negotiate terms

After you have gathered the above information, you will want to decide the position to put forward to your landlord You should firstly:

• Set realistic goals and objectives You may have a specific sum in mind for a new rent but be prepared to compromise You will want to continue a good work ng re ationship with your landlord after an agreement is reac hed

• If affordable , tenants should seek the advice of a valuation sur veyor who will know the market rates and other terms whic h might make a lower rent more acceptab e

• Have a bac kup p an If you ' re unable to negotiate a lower rent, you should have a bac kup plan in place This could inc lude finding a new location or subetting your current space (if your agreement allows it) You may be able to exercise a break c lause f there is one in the lease

• Seek legal advice from a commercial proper ty solicitor and the advice of other professionals , especially if you do not have exper ience negotiating rent payments

NEGOTIATING RENT PAYMENT

You are then ready to negotiate Here are some useful points to note and tips for this stage:

• Process - How you star t the conver sation w ll depend on your relationship w th the landlord If you have a direct relationship, you may have better luc k by approac hing them direct for a discussion You may need to negotiate through their agent or engage your solicitor to negotiate on your beha f For effic enc y and to secure the best terms , it is advisable to engage professionals early in the process

• Timing - For an existing lease , the process could take weeks by the time any agreement amendment is documented but may drag on for months depending on factor s suc h as the reasonableness of the par ties or the c hanges to terms agreed For a new lease negotiated by solicitor s , typically, a smaller straight forward lease negotiation would take 6 to 8 weeks A ver y complex arrangement may take many months

• Compromise - If you are not able to secure a lower rent, you may be able to negotiate other terms of the lease , suc h as the frequenc y of payments or for some rent to be deferred to a later date You might be able to fund monthly payments but would struggle to find three months' rent in advance It may be in the landlord s best interest to accept rent monthly, rather than effectively forcing a tenant into insolvenc y, leaving the landlord with no rent and possibly a liability to pay rates on an empty proper ty You might instead ask for a rentfree per iod, allow ng you some time to f t out the premises and star t building income

• Offer other terms - If lower rent is a top pr ior ity, then you may be able to negotiate this by offer ing other less favourable terms , suc h as quar terly rent payments or signing up to a longer lease term

SUMMARY

The extent of your negotiating power will largely depend on market conditions You may not manage to negotiate the figure you have in mind, but you may still achieve a lower rent or some other concession which allows you to successfully continue your business from the premises

Paul Davies , Head of Commercial Proper ty at Harper James (www harperjames co uk), shares some practical tips for those looking to negotiate a lower rent payment

Small Business Confidence Stalls In Q2 Following Base Rate Hikes

Downbeat economic conditions in the second quar ter dampen upswing in confidence registered in the first quar ter but medium-term optimism recovers among small firms

• The UK Small Business Index (SBI) from the Federation of Sma l Businesses (FSB) fell to -14 2 points in Q2 2023, down 11 4 points from Q1 2023

• Two in five small firms saw revenues fall over Q2 – only one in three saw an increase

• Expor ter s have had a better quar ter with one in three having seen a r ise in expor t volumes (against just over one in five in Q1)

• Three in ten small businesses who applied for credit were offered an interest rate of 11% or more , a new SBI record

Small business confidence has slipped downward in the second quar ter after a strong recover y at the star t of the year, with FSB’s Small Business Index (SBI) headline confidence measure falling to -14 2 points in Q2 2023, down from -2 8 points in Q1

The decline reflects the downbeat economic conditions small businesses had to navigate over the quar ter, with stickier-than-expected inflation, while two base rate hikes added pressure to index-linked debt repayments

Q2’s result is however more positive than the same quar ter in 2022, when confidence plummeted to -24 7 points as energ y prices surged in the immediate aftermath of Russia’s invasion of Ukraine and inflation climbed steeply, sparking the first wave of the cost of doing business crisis

There were strong sectoral differences in confidence , with accommodation and food ser vices falling by 18 1 points to reach -35 8 points, while wholesale and retail tumbled by 12 6 points to reach -37 8 points

Revenues over the second quar ter among small firms were in line with the previous quar ter with one in three small businesses repor ting that they increased (33%, compared with 34% in Q1), and two in five repor ting that they decreased (41%, unchanged from Q1)

However, looking ahead, small firms’ revenue expectations have dampened, with only a third in Q2 (32%) expecting to see sales rise in the

next three months compared to two in five in Q1 (39%), while a third (36%) expect to see a drop in sales, compared to a quar ter in Q1 (26%)

The medium-term outlook was slightly rosier, with half of small firms anticipating growth over the next 12 months (51%), up from 46% in the first quar ter The propor tion bracing for contraction remained steady, at around one in seven (14% in Q2; 13% in Q1)

Employment numbers shrank as more small firms saw labour costs increase in Q2 One in seven small firms said their employee numbers declined over Q2 (14%, up from 12% in Q1), while one in eight said their employee numbers rose (12%, unchanged from Q1)

Looking at barriers to growth for all small businesses, the domestic economy remained the most-cited concern, noted by three in five small firms (61%, unchanged from Q1) Consumer demand ticked upwards as a concern, from 30% in Q1 to 36% in Q2, while – thankfully – utility and fuel costs declined notably as concerns falling respectively from 33% to 25% and 13% to 8% between the first and second quar ters

Rising costs were an issue for the overwhelming majority of small firms with 85% saying they had risen compared with the same period in 2022 This is a slight fall from the previous quar ter, which registered a record high of 92% Almost half (49%) of small businesses repor ted an increase in labour costs and one in five (20%) repor ted an increase in financing costs, up from 45% and 15% in Q1 respectively

Three in ten small firms (30%) who applied for finance were offered a rate of 11% or more; in the same quar ter last year, this was true for only one in eight firms (12%) Likewise , the propor tion of small firm finance applicants who were offered a rate of up to 4% fell from over one in three (37%) to just one in 20 (5%) between Q2 2022 and Q2 of this year

Mar tin McTague , FSB’s National Chair, said: “Although the upturn in small firms’ confidence from the first quar ter didn’t carr y over into the second quar ter of the year the message from our research is that small firms’ confidence in the future is looking rosier Over half of all small firms expect to grow over the next year, for example

“There are undoubtedly challenges ahead Small firms are already feeling the impact of rate rises on their margins, and through lower consumer demand and fur ther increases will undermine the prospects of a recover y in confidence Small businesses are ver y alive to the danger that interest rate rises will overshoot the level needed to curb inflation, and will instead act as a drag on economic expansion

Amid the rate rises and sticky inflation of the second quar ter, and with economic growth underwhelming at best, it’s disappointing but perhaps not surprising that the momentum from the first three months of the year petered out somewhat – but small firms are sur vivors, and there are positive signs in our findings

“The propor tion of small firms saying that their cost of doing business was higher than in the same period last year has eased back slightly from last quar ter’s record high which resonates with the most recent inflation figures, and offers a small sign of hope that inflation may finally be on its way to being tamed

It is also ver y welcome to see energ y and fuel costs falling in the rankings of small firms’ most-cited barriers to growth Small businesses have shouldered huge cost burdens, with many seeing their energ y bills soar, and we would once again urge all energ y companies to allow small business customers to ‘blend and extend’ their energ y contracts, to take advantage of lower wholesale prices compared with this time last year

“Given the right conditions for growth, small firms have the potential to power a groundswell of economic activity With the domestic economy the biggest perceived barrier to growth however they are in something of a catch-22 situation

“The Government should get ahead of the cur ve , and take the summer to plan a programme for enabling small firms to grow and invest; tackling late payment in the official response to the recent late payment consultation would forge a path to an environment where late payments are all but eliminated

“Taking concrete action on late payment would help to unlock confidence in the third quar ter, especially with the end of the rises in the base rate perhaps finally in view ”

Revealed: The Industries with The Highest Staff Satisfaction Levels

According to new research of some of the biggest industries, restaurants have the happiest employees overall

Today’s businesses face fierce competition and it’s becoming increasingly difficult for companies to set themselves apar t from the crowd With new businesses being launched ever y day, attracting and retaining talent has never been so impor tant

Some industries are known for the incredible oppor tunities they offer, but other sectors remain shrouded in myster y when it comes to employee satisfaction

TrouDigital has looked into how this varies across some of today’s biggest industries, to reveal which sectors are best for workers, and which are best avoided

To do this they gathered data which included feedback and reviews from job seeker platform Glassdoor, along with employee numbers and annual turnover They then divided the annual turnover of each company by the number of satisfied employees, in order to calculate profitability per satisfied employee The results were then ordered to create a list of most to least satisfied industries

According to the research, the top 15 industries for employee satisfaction were:

The clear winner in terms of employee satisfaction is the restaurant industr y This industr y achieved a satisfaction score of 73%, giving it an average score of 56 60 for the most satisfied employees

The retail sector was a close runner up, with a satisfaction score of 55 69, with the financial industr y coming in third This sector achieved an average score of 44 24, and an impressive employee satisfaction rating of 77% Despite recording the highest percentage of employee satisfaction (82%), the energ y sector failed to top the poll This sector was ranked 10th despite having the best Glassdoor reviews in the study

Some of the least satisfied employees were found in the building materials industr y which came last in this study The industr y had an average score of 3 97, with 66% of employees recording good satisfaction levels via Glassdoor

Alistair Cousins, Marketing Manager at TrouDigital said: "Employee satisfaction is more than just an indicator of workplace morale it is a barometer of a business's overall health

Higher employee satisfaction generally equates to increased productivity, reduced staff turnover and ultimately, improved revenue Our study was designed to highlight not only the industries that excel in this area, but also those with room for growth

"The data highlights that ever y industr y has unique challenges and successes when it comes to employee satisfaction This reinforces the need for tailored communication and engagement strategies We are currently working with organisations across a range of sectors globally to enhance their internal communication, boost employee engagement, and ultimately, drive employee satisfaction By providing a platform for instant, engaging and targeted communication, we are helping organisations foster an environment where employee satisfaction can flourish ”

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

2023 Women’s World Cup: Round Of 16 Retail And Hospitality Spend Set To Reach £79 Million

• 1 3m consumers plan to tune into the stage from hospitality venues generating £17 8m worth of sales

• Hospitality venues set to make £10 6m in drinks sales alone

Retail and hospitality sales are predicted to reach £79m during the 2023 FIFA Women’s World Cup Round of 16, kicking off Saturday 5th August a new repor t reveals

Forecasts from the Women’s World Cup 2023 Spending Repor t VoucherCodes co uk suggest that 6 6m suppor ters around the UK will tune into the first knockout round of the tournament

Of the total viewers 5 3m (80%) are set to watch from the comfor t of their own homes As the tournament is being held in Australia and New Zealand, fans are presented with plenty of early star ts, meaning only 1 3m (20%) people are estimated to watch the competition from their local pub, bar or restaurant

As a result, retail spend is set to far outweigh spending in hospitality venues Throughout the Round of 16, retailers can expect to see 4 1m shoppers through their doors, generating £61 2m in predicted sales Following in the footsteps of the group stage , retail spending on food and drink is predicted to reach £41 4m, as fans look to stock their fridges ahead of the next stage of the competition

Stores are also set to make £8 1m on spor tswear, £5 6m on electronics, £3 3m on merchandise , and £2 8m

on decorations as consumers prepare to watch the first set of knockout games

Despite most fans set to watch from home due to the early kickoff times of the games, the hospitality sector is still set to welcome sales of £17 8m as 1 3m fans brave a morning trip to their local pub, bar or restaurant Breaking this down fur ther, UK hospitality venues are expected to make £10 6m from drinks sales and £7 2m from food sales

Maureen McDonagh, SVP International & Managing Director at VoucherCodes co uk commented: Despite consumers being increasingly cautious with their money due to the ongoing cost-ofliving crisis and early kick-off times, it’s encouraging to see over one million consumers are still planning on soaking up the atmosphere in pubs and other venues

“There are plenty of ways hospitality venues can take advantage of the first knock-out stage and entice customers to their pubs, bars and restaurants Giving customers value for money has never been more impor tant so offering discounts on food and drink during the matches will allow businesses to capitalise on the excitement of the tournament

“Women’s football has gained a strong family following so marketing your venue as family friendly with deals on food for adults and children will also let fans know they can bring their family along to enjoy the matches and get more people through your doors ”

Asian Restaurant Awards 2023 Winners

At a glittering gala dinner hosted by BBC news anchor Samantha Simonds, winners at this year ’ s Asian Restaurant Awards received some of the hospitality sector’s most prestigious accolades – uniquely open to the entire range of Asian cuisines

The awards were presented by Sir Graham Brady MP Chairman of the 1922 Committee

Addressing an audience of more than 500 of the countr y ’ s leading Asian restaurant owners, chefs and local dignitaries – awards organiser, Yawar Khan, Chairman of the Asian Catering Federation (ACF), praised the industr y ’ s

response in adapt to “fresh culinar y ideas” and their “willingness to embrace the more discerning needs of the public ”

Top national awards went to – Mahdu s, Best Group; Shabhir Hussain, Akbar Group, Curr y King; Mekong, Panda Mami, in Chester and York won the awards for Best Buffet, Babul’s in Barnard Castle won the award for Innovation

The awards for Fine Dining went to the Michelin-starred Quilon in London and Raval in Gateshead, Newcastle

The full list of regional winners can be viewed at www AsianRestaurantAwards org

Restaurant Groups’ Delivery And Takeaway Sales Return To Year-On-Year Growth In June

Deliver y and takeaway sales at Britain’s leading managed restaurant groups in June were 4% ahead of the same month in 2022, CGA by NIQ’s latest Hospitality at Home Tracker shows

It is the first year-on-year growth in the Tracker since late 2021, following 18 consecutive negative months in the wake of the post-COVID reopening of restaurants

Deliver y and takeaway / click and collect sales were up by 2% and 7% respectively in June However, growth in the deliver y channel was driven by increased menu prices, with order volumes falling 8% year-on-year With inflation as measured by the Consumer Prices Index standing at nearly 8%, combined sales were down on June 2022 in real terms

The Hospitality at Home Tracker shows deliveries and takeaways accounted for 14% of managed restaurant groups ’ total sales last month substantially down from the figure of 24% in June 2022 Food took a 90% share of at-home sales while drinks had a 10% split a slight increase

from 8% last year

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “After a surge in deliver y and takeaway sales during COVID and a steady decline after the end of lockdowns, the balance of eating-out and ordering-in is finally settling down Steady growth of inrestaurant sales has been positive for managed groups, but the return to year-on-year increases in deliver y and takeaway channels is now welcome too However, the ongoing drop in order volumes is a sign that consumers are keeping a close eye on their spending, and real-terms growth is likely to remain challenging until household bills ease ”

The CGA Hospitality at Home Tracker is the leading source of data and insight for the deliver y and takeaway market It provides monthly repor ts on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue It offers a benchmark by which brands can measure their performance , and par ticipants receive detailed data in return for their contributions

Trade Drinks Expo - 10th and 11th of October 2023

We are excited to announce that we have par tnered with Trade Drinks Expo this year, the UK’s only event dedicated to maximising drink sales for on-trade and off-trade! They are coming to the ExCeL London for the 10th and 11th of October with a brand new look Make sure to get a ticket now to access endless business growth oppor tunity! Get your ticket for FREE here now!

This year Trades Drink Expo has 200 innovative exhibitors, alongside 100 industr y-leading speakers, who are ready to educate you on the latest top tips, tricks and

strategies of the sector! You must take advantage of the perfect oppor tunity to learn precisely how to stand out from the competition and grow your business!

That is not all! Network with thousands of industr y professionals! With potential business par tners, clients, and buyers attending the event it is the perfect place to expand your network and get those valuable business connections that would otherwise be impossible! You can now also network whilst tasting the tastiest products in the trade drink industr y with the brand-new Trail on tap!

Save the date and get your ticket here , we hope to see you there!

Abolishing Tourist Tax ‘Would Boost the Economy by £10BILLION, says Report

A new repor t from Centre for Economics and Business Research (CEBR) released this week reveals that the removal of tax-free shopping in the U K, introduced by Prime Minister Rishi Sunak when he was chancellor is costing the countr y £10 7 billion and deterring two million tourists a year from visiting

Hoteliers and retailers have campaigned for the reintroduction of tax-free shopping since the Treasur y withdrew from the VAT retail expor t scheme in Januar y 2021, voicing concerns that tourists are “bypassing” the UK for destinations offering the rebate

The repor t commissioned by the Daily Mail and hotelier Rocco For te has found that the economy would be better off by more than £10 billion a year by reinstating VAT refunds The Treasur y could also see an annual £2 billion boost, estimating that spending eligible for tax-free shopping stood at £6 6 billion last year – rising to £7 7 billion this year Assuming all visitors took up the VAT rebates, around £1 1 billion of this would have been returned to customers in 2022 – or £1 3 billion in 2023

On a per visitor basis, VAT refunds would reduce the cost of a visit to the UK by around 4 2 per cent, the CEBR calculated

It estimated that the cost reduction would have increased visitor numbers by 1 7 million last year –rising to two million in 2023 The CEBR repor t estimated that spending eligible for the visitor rebate stood at £6 6b in 2022, around £1 1b of which would have qualified to be returned to visitors

Applying these findings, the CEBR found the initial cost to the treasur y in lost taxes would be outweighed by the increase in spending and boost to the wider economy

Welcoming the findings, Sir Rocco For te who organised the open letter to Chancellor Jeremy Hunt, said: ‘The Government’s tourist tax, which has made the UK the most expensive place to shop in Europe has turned into a disaster for hospitality, retail, travel and tourism

‘Just at a time when they should be doing ever ything they can to boost anaemic economic growth, ministers have tied one hand behind the backs of businesses by abolishing the traditional VAT rebate for tourists that did so much to encourage visitors to come to the UK to spend money

NTIA Expresses Anger Over the Increase in Alcohol Duty on the Night Time Economy Sector

The Night Time Industries Association a staunch advocate for businesses and industries, has strongly condemned the government’s decision to increase alcohol duty on the night time economy sector

The implementation of the alcohol duty increase threatens to inflict severe damage on an already struggling industr y that plays a crucial role in our nation’s economy and cultural vitality

The night time economy sector, which comprises of bars, restaurants, pubs, clubs, and enter tainment venues, has faced unprecedented challenges over the past few years From enduring pandemic-related closures and restrictions to navigating financial hardships, businesses in this sector have demonstrated resilience and innovation in their effor ts to sur vive and contribute to our society

The increase in alcohol duty will undoubtedly exacerbate the existing issues faced by these businesses, potentially leading to disastrous consequences:

Destruction of Businesses: Many establishments in the night time economy sector were barely sur viving before this punitive measure The increase in alcohol duty threatens to be the final blow that pushes them over the edge , causing closures and resulting in the loss of countless jobs

Burden on Consumers: Consumers already facing financial strains will be fur ther burdened with higher alcohol prices, impacting their ability to enjoy social experiences and culture

Competitiveness: The increase in alcohol duty could render local businesses less competitive compared to neighbouring regions or online platforms, fur ther eroding their chances of recover y and growth

Impact on Community: The night time economy is more than just a collection of businesses; it is a vital par t of our community’s social fabric It fosters connections, creativity, and cultural expression, which will be stifled by the weight of this unnecessar y tax burden

Undermining Recover y Effor ts: This increase comes at a time when businesses were tr ying to rebuild after a devastating pandemic Rather than suppor ting their recover y, the government s decision undermines the resilience and effor ts of entrepreneurs and workers in this sector

The NTIA urges the government to reconsider this detrimental action and engage in meaningful dialogue with industr y representatives to understand the far-reaching consequences of this decision

We believe in the impor tance of balanced policy-making and this arbitrar y alcohol duty increase and structure fails to consider the broader implications for the night time economy and its stakeholders

As an organization committed to the welfare of businesses and industries, we call on the government to seek alternative measures that promote growth, innovation, and job creation, rather than imposing regressive taxes that hinder economic progress

Michael Kill CEO NTIA Says:

“The recent actions taken by decision-makers to implement the biggest single increase in alcohol duty in almost 50 years, coupled with the wilful withdrawal of suppor t and the imposition of already excessive taxes, have ignited anger and frustration across the night time economy sector ”

“From the withdrawal of non-domestic energ y suppor t to changes in the late-night levy, the withdrawal of regulator y easements and now the biggest increase in alcohol duty for several decades the consequences of these decisions are becoming increasingly burdensome ”

“As a sector that has stood resilient in the face of unprecedented challenges we cannot help but feel neglected by the ver y authorities we have suppor ted during the pandemic crisis The speed with which we seem to be forgotten is dishear tening, especially given the pivotal role our businesses play in driving economic growth and fostering vibrant communities

In times of crisis, our industr y has always risen to the occasion, playing a vital role in rebuilding and suppor ting communities We have demonstrated our resilience and dedication, but now we find ourselves facing a lack of consideration from those making crucial decisions affecting our future ”

“I urge decision-makers to recognize the profound impact of their actions and the ripple effects they will have on our industr y, workforce , and society as a whole We are not asking for special treatment but simply for fair consideration, understanding, and suppor t as we navigate the road to recover y ”

“We need to find solutions that address the challenges faced by our sector, not squeeze the life out of it Our industr y is essential to the fabric of our communities, and a thriving night time economy benefits us all ”

TNT Sports Crowns Pub Cup Champions And Raises Thousands For Charity

New men ’ s and women ’ s champions were crowned in the TNT Spor ts Pub Cup on Saturday after an action-packed day at St George’s Park

The Home of English football also played host to a high-scoring charity match between a Pub Trade team and a side representing TNT Spor ts, raising £2,750 for the Licensed Trade Charity

In the Pub Cup, the Moline Cross from Stockton-on-Tees won the women s tournament, while Tyneside pub, the Mauretania, were crowned winners of the men ’ s competition, collecting the trophy from former England international Phil Jagielka Both winning pubs receive free TNT Spor ts for a year plus a £1,000 voucher The runners up receive a £500 voucher each

Hundreds of teams entered the TNT Spor ts Pub Cup, with 16 finalists playing on the day in the men ’ s and women ’ s competition after winning a place at regional heats in London, Cardiff, Manchester and Newcastle

The Moline Cross captured the women ’ s trophy in a penalty shootout win against Suffolk’s The Three Tuns after the final finished scoreless Kendra Ber tram, Moline Cross pub manager, said: “We are absolutely delighted and so proud of our amazing girls They are regulars here so this is fantastic for us – as is having free TNT Spor ts for the year ”

The Mauretania made it a Nor th-East double storming to a 2-0 victor y in the men ’ s final against Preston’s The Wishing Well, who were also runners-up in last season ’ s tournament Maureen Pearce , who has run the Trust Inns pub for 12 years, said: “We are so proud of the boys They are like family to us and are in the pub suppor ting us all of the time We have had the trophies on display on the bar and they ve had a wonderful celebration ”

Alasdair Collis, director of commercial customers at TNT Spor ts said: “The TNT Spor ts Pub Cup is an exceptional way of celebrating the vital link between pubs and their communities This year we were delighted to be able to use the world class facilities at St George s Park for a charity game to raise funds and awareness for the Licensed Trade Charity at a time when many people need suppor t more than ever before Congratulations to all of those who took par t in the charity game and the tournament itself, especially our champions for this year, The Mauretania and The Moline Cross ”

The charity match saw the TNT Spor ts team emerge victorious after a convincing 9-2 win over a Pub Trade Select team, which included representatives from Punch Pubs and Marston’s alongside licensees trade media and suppliers Former England international goalkeepers David James and Siobhan Chamberlain along with defender Phil Jagielka, helped to coach the two sides in the charity match With £250 being donated to the Licensed Trade Charity for ever y goal scored, the resulting goalfest was great news for the charity

David James, former England international goalkeeper, commented: I ve always loved grassroots football The standard of play was exceptional, with some performances that could rival the ver y top level ”

Paula Smith, Head of Marketing, Licensed Trade Charity, added: We re delighted that TNT Spor ts chose to suppor t the Licensed Trade Charity Ever y goal scored in the charity match will raise vital funds to help us provide emotional suppor t, specialist guidance or a financial grant to people in the drinks business confronted with challenging times, so we were cheering ever y goal that went in!”

Tourism Is Booming Once Again: But How Can We Solve The Hospitality Recruitment and Retention Crisis That Threatens It?

By Frédéric Picard, Managing Director of Glion Institute of Higher Education (www glion edu)

Despite the cost-of-living crisis and economic uncer tainty, the international hospitality and tourism industr y is experiencing a surge in bookings as the summer season reaches its peak

Earlier this year the UNWTO World Tourism Barometer repor ted that international tourist arrivals reached 80% of prepandemic levels in the first quar ter of 2023 An estimated 235 million tourists travelled internationally in the first three months of this year, more than double those in the same period of 2022 That promisingly upward trajector y has continued

In June the World Travel & Tourism Council (WTTC) revealed that the EU Travel & Tourism sector is forecast to reach 98% of the 2019 peak The WTTC has subsequently issued updates on countr y-specific tourism, with international visitor spend in Por tugal set to reach a record-breaking high this year, strong recover y repor ted in Greece and Italy, and Japan also nearing pre-pandemic recover y despite lengthy restrictions

HOSPITALITY STAFF SHORTAGES CONTIN-

UE TO HIT

Now there are even repor ts of ‘over-touristed’ destinations However, whist this is good news, major hotels, restaurants and luxur y brands continue to be challenged by staff shor tages, which threatens to impact the customer experience

For example , figures from The Caterer show that 200,000 international workers have left the UK hospitality industr y in the past four years, and UK Hospitality repor ted that vacancies are 48% higher than pre-Covid

According to the DEHOGA industr y association, more than 65,000 employees are currently missing in hotels and restaurants in Germany And the American Hotel & Lodging Association (AHLA) recently repor ted that 80% of hotels are experiencing staffing shor tages This is the same ever ywhere

We know that recruitment is predicted to remain one of the biggest issues facing the hospitality and tourism industr y over the next five years at least, but so is retention So what can be done to address this global personnel crisis, at a time when traveller numbers are recovering?

SHIFTING THE DIAL ON RECRUITMENT AND RETENTION

The Future Skills Repor t, published by eHotelier in association with the Institute of Hospitality, sought to better understand the skills needs of a rapidly changing international hospitality industr y, to identify the nature of those skills, and the education, training and professional development needs for industr y operating environments

The repor t says the key focus for recruitment and retention is to attract individuals who have a range of personal skills and characteristics, rather than looking for individuals with specific professional and operational skills That is not to diminish the impor tance of those skills, but suggests that some of the professional skills are those which can be developed in-house other than being an essential prerequisite for employment

Clearly, this does not hold true for cer tain specialist functions, such as chefs, financial accounting or technolog y, but does for more generic sets of professional skills largely deployed in guest-facing ser vice roles, front office , food and beverage , and housekeeping

SUCCESSION PLANNING THROUGH LEADERSHIP DEVELOPMENT

Additionally, 86% of respondents to the sur vey expressed a strong view that leadership training should be an essential or ver y impor tant par t of professional development The challenge to suppor t the development of new talent has never been of more impor tance

Chris Sheppardson, Founder of EP Business in Hospitality, recently mentioned: “There is a growing argument that, after close to 20 years of ver y stable industr y leadership which has seen relatively little change , the sector will soon see the greatest level of knowledge loss it has ever faced This is because the average age of a Board Director has increased by over 17 years in the past 17 years It does, of course , highlight stability, but also highlights the lack of young emerging talent breaking through into senior roles

To suppor t that we recently joined forces with ESSEC Business School to offer a par t-time flexible Global Executive Master’s in Hospitality Leadership Star ting this November the course is aimed at hospitality executives or career switchers who have already built a foundation of managerial experience and now feel ready to move to the next level

CHANGING PERCEPTIONS, OPENING MINDS

For others, fundamental perceptions of the hospitality industr y remain problematic to solving staff shor tages, as also highlighted in the Institute of Hospitality’s white paper, The Real Hospitality Industr y, published last summer

This was echoed in my conversation with Jane Pendlebur y CEO of HOSPA who said: “Hospitality is a fantastic industr y And for those of us who have committed to it for the long-term, we know its many wonderful qualities From career flexibility to career progression, travel and in-demand skills – hospitality offers enormous oppor tunities for those looking to engage in a dynamic and wide-ranging career The trouble is, though, that too many people outside of our industr y do not quite grasp those qualities ”

Jane reflected: “It is also far more varied and diverse than many realise It is not just the kitchen and front-ofhouse roles that need filling From finance to technolog y, revenue management to marketing, as well as hundreds of operational roles you can pursue any interest and develop in all sor ts of areas The oppor tunity for continued personal growth in hospitality is huge , and the rewards for doing so are enormous

A CAREER OF CHOICE, AND A WORLD OF OPPORTUNITY

Distinguishing hospitality as a career of choice , and opening minds to growing oppor tunities in the industr y and related sectors, is close to my hear t

For example , the luxur y industr y has changed, and so too has luxur y management education, and there are huge oppor tunities for careers in this multi-faceted profession In October we begin our new Bachelor’s in Luxur y Business which is the perfect preparation for a high-level leadership career in the international luxur y industr y, and career pathways open to graduates include personal luxur y goods, luxur y retail, private jets, automobiles, private banking, luxur y hospitality, and high-end health and wellness clinics

Our long-running Master’s in Real Estate , Finance and Hotel Development at Glion Institute of Higher Education London is another example of a traditional hotel school preparing students for oppor tunities in related sectors For owners, developers, investors, managers and other professionals involved in hotel development and investment the operating environment has shifted to such a degree that they need some form of bespoke professional development However, as with the luxur y industr y, how are young people being made aware of these oppor tunities when they are at school or college?

EDUCATION AND INDUSTRY WORKING IN PARTNERSHIP

Generally, there is a need for greater alignment between the requirements of companies and the courses offered by educational institutions You have to listen to the market and today it is imperative that educators get closer to professionals

At Glion our Board is made up of industr y professionals Together we analyse industr y expectations and create the best conditions to meet them You have to scrutinise sector developments build bridges between institutions, evolve your training courses and create new ones Equally, the industr y needs to anticipate the arrival of students in their businesses If you want to keep these talents, take care of them from the crucial stage of internships

Our new Talent Connection initiative is another recent example of this connectivity, available exclusively to outstanding candidates who apply for Glion’s MSc International Hospitality Business It offers them the chance to earn exper t coaching and guidance from industr y par tners in three key sectors: Four Seasons Hotels and Resor ts (Luxur y Hospitality); Cushman & Wakefield (Financial Real Estate Ser vices); and pre-owned watch specialist Watchfinder & Co – par t of the Richemont Group (Luxur y Retail)

So we have this pathway of issues and challenges to overcome when it comes to attracting and retaining talent, tackling the recruitment crisis, and future workforce planning

There are renewed oppor tunities to distinguish hospitality as a career of choice and create a people strateg y for tomorrow’s hospitality industr y We need to transform the employee experience to take into account the demands of younger or new entrants to the industr y who expect better work-life balance Also the fact that environmental sustainability is becoming increasingly impor tant for hospitality industr y staff

As we stand today guests are looking for high levels of customer ser vice ser vices that can only be delivered by having professional well-educated and well-trained staff who have stronger customer/guest ser vice skills, people skills and professional operational skills The reality is that vacancies will hit hard this summer, and beyond

We also know that recruitment and retention issues will not be going away soon, but together we can make sure we are nur turing talent, providing career oppor tunities, and showcasing the multitude of oppor tunities available in hospitality, as well as related industries and professions

Bolsius Professional Partners with The Institute of Hospitality

Bolsius Professional, a leading manufacturer with a strong reputation for producing superior candles is delighted to announce its par tnership with the Institute of Hospitality (IoH), the professional body for managers and aspiring managers working and studying in hospitality

The collaboration marks Bolsius Professional s dedication to the hospitality sector and aims to help industr y professionals capture the value that candles can play in guest experiences Together Bolsius Professional and the Institute of Hospitality will provide exper t advice for the hospitality, leisure and tourism industries, with a view to help organisations and professionals create welcoming hospitality spaces for guests

Ambiance is a key ingredient in the deliver y of exceptional ser vice Getting customers to “love” the cuisine and environment is integral to business success, especially when ambiance is key to more than 90% of consumers when choosing where to go out*

The par tnership will provide valuable resources for business owners and front-of-house teams in the form of editorial content Paul Christodoulou, National Account Manager of Bolsius Professional, will offer exper t guidance on the impor tance of candles in ambiance design and how it can have a positive impact on customer loyalty

and business revenue throughout the year

Confirming the new Business Par tnership the Institute of Hospitality CEO Rober t Richardson FIH MI said: “I am delighted to welcome Bolsius Professional into our hospitality family They have already helped the Institute create incredible ‘atmospheres’ at some of our prestigious events and their ongoing suppor t as a Business Par tner will allow us to continue our work inspiring and developing hospitality professionals across the world "

Paul Christodoulou MIH, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional, also shared his thoughts on the par tnership, stating: "Par tnering with the Institute of Hospitality – an organisation which promotes professionalism and celebrates the hospitality industr y, marks an exciting next step in Bolsius Professional's ser vice to the industr y Together, we are committed to providing valuable insights and suppor t to hospitality professionals, enhancing their knowledge of ambiance design and the effective use of candles to improve guest experiences and business outcomes ”

To find out more about Bolsius Professional visit - www bolsius com/en/professional/

Industry Reacts to Latest Interest Rates Rise to 5.25%

The Bank of England has raised interest rates for the four teenth successive time lifting its official rate to 5 25%

The quar ter percentage point increase is smaller than some economists had expected, following the release of lower-than-anticipated inflation data last month

The Bank also cut its forecasts for economic growth but said the UK would continue to avoid a recession

It brings interest rates to another 15-year high as they last hit this level in Februar y 2008 Rates have surged in the past year and a half, having been at 0 1 per cent as recently as December 2021

Michael Kill CEO NTIA says: “Given the inflationar y position announced several weeks ago, we are disappointed that the BOE have once again increased interest rates ”

With interest rates raised for the 14th time in succession to 5 25% up by 0 25% with many predicting further rises in August and early next year ”

Our industr y can play a big par t in suppor ting the Government in bringing down inflation if we are given the platform to trade The Government needs to tackle some of the shor t term barriers to investment and growth, getting a handle on energ y, food and drink costs, tackling sector workforce shor tages and removing limitations to trade through deregulation ”

UKHospitality Chief Executive Kate Nicholls said: “Hospitality businesses are par ticularly exposed to fur ther rate rises, due mainly to the Covid loans many were forced to take out during the pandemic

“Yet another rise in interest rates only exacerbates the financial challenges many are grappling with, alongside high energ y costs, food and drink inflation and labour shor tages

“The inflationar y pressures we ’ re facing as a nation are supply, not demand, led so we need to see urgent government action to bring down these business costs A good star ting point would be to rapidly implement the recommendations made by Ofgem last week to mitigate the energ y crisis

“We would also urge flexibility on loan repayments, including extension to terms, options to move to interest-only payments or delay altogether, and flexible arrangements from HMRC for tax payments ”

This interest rate rise is a “double whammy” for the sector which saw increases from Tuesday 1st August on

beer duty which is now reached the highest level it has ever been

From Tuesday this week brewers will pay 10 1% more tax on bottles and cans of beer meaning tax will make up around 30% of the cost of a 500ml bottle

At the same time duty paid on draught beer in pubs will be frozen but the tax increase on packaged beer is set to have an impact on both breweries and pubs adding an extra £225million of costs per year across the industr y, at a time when businesses and consumers have already been battling high inflation for months on end

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“Our duty system was long-overdue reform, to better incentivise the production of lower-strength products and nudge consumers towards them “

“But brewers don’t just supply draught products, they package beer in bottles and cans for enjoyment in pubs and at home as well, so the 10 1% duty increase will have a huge impact, and overall will likely lead to costs going up across the whole categor y ”

“This will be on top of the enormous price hikes they’ve faced on energ y, barley, wheat and other key commodities across their supply chains over the past two years

The cost of consumer goods have risen on average by 24% in that period, but brewers have worked hard to keep the impact of disrupted supply chains and cost increases to customers at a minimum, with average cost of beer increasing by just half that, at 12% because the last thing they want to do is price people out of enjoying their favourite drinks ”

“We need the Government to guarantee there will be no fur ther increases to duty in the coming months, because there is only so long our brewers and the pubs they supply, can continue to shield customers from these rising costs so that a pint at the local remains affordable for ever yone ”

CEO of RIFT Tax Refunds Bradley Post commented: “The Bank of England’s ‘aggressive’ approach to managing inflation via interest rates has to date been pretty abysmal It’s fair to say that they haven’t acted swiftly enough, or with the required level of intent to actually curb inflation, which remains extremely high

At the same time fifteen consecutive base rate hikes have had a serious impact on the average household who are now not only dealing with a sustained increase in the cost of living, but are also paying the price when borrowing to make ends meet

8 Doors Distillery Officially Opened By The King

Scotland’s most nor therly mainland distiller y, 8 Doors Distiller y, was officially opened by His Majesty on Wednesday 2 August, during The King’s visit to John O’Groats

Upon arriving at the distiller y, His Majesty toured the visitor centre , distiller y and warehouse , meeting with a number of the team and finding out more about 8 Doors Distiller y, alongside the whisky and liqueur it produces, before unveiling an official welcome plaque

On visiting the warehouse His Majesty was invited to fill an American Oak Pedro Ximinez Hogshead cask before sampling the new make spirit, which captures the essence of the profile of the single malt whisky being produced at 8 Doors Distiller y Kerr y Campbell, co-founder of 8 Doors Distiller y, said: “We were honoured to welcome The King to 8 Doors Distiller y and thoroughly enjoyed sharing our stor y and what makes our distiller y so unique with him, as well as offering him the oppor tunity to fill a cask in our warehouse Throughout his visit he had the opportunity to meet many of our team, from those working in our distillation team through to our retail and distiller y lounge staff, all of whom embody our passion for both the whisky industr y and the local area

Alcohol Duty Overall Not Designed To Benefit

Scotland’s Independent Pub And Bar Owners, says SLTA

A major overhaul of Britain’s alcohol duty system came into force on 1 August and could have major implications for independent pub and bar owners, the SLTA (Scottish Licensed Trade Association) has cautioned Under the mainly ABV-based system (alcohol by volume), according to the UK Government, alcohol duty will be fairer and responsive to new products entering the market as consumer tastes evolve It also “reflects the government’s commitment to tax simplification, helping to foster the right conditions for businesses to prosper and the economy to grow – one of the Prime Minister’s five priorities”

One of the highlights of these changes is a reduced rate of duty on draught beer and cider which will reduce the duty paid by 9 2% whereas the standard rate of duty on packaged beer will rise by 10 1%

This move to create a differential between on and off-sales duty, not possible previously because of EU regulations, has been described by the Chancellor of the Exchequer as a “Brexit Pub Guarantee”

Paul Waterson SLTA spokesman said: “We are not convinced that this change in draft beer and cider duty will help us or our customers in any way For the Chancellor to say this cut in draft beer duty is a ‘Brexit Pub Guarantee’ is as naïve as it is fanciful

“We know from experience that we don’t benefit from cuts to alcohol duty because the duty is paid by producers, who do not adjust their prices down accordingly when selling to us It is a system designed to benefit the producers and the big pub companies They are able to negotiate price discounts whereas smaller independent operators such as our members do not have that power ”

In 2021, the SLTA suppor ted a radical proposal to cut duty in pubs and raise it in off-sales – a move that would boost the pub and bar business and simplify the system

Mr Waterson pointed to research from the Social Market Foundation which shows this could be “ revenue neutral” to the Treasur y Its analysis set out how reforms to alcohol duty could boost pub sales by 100 million pints a year providing a lifeline to the hospitality industr y and reducing harmful drinking

He added: “This would have been the radical change that we needed Our premises would claim relief on alcohol duty paid under the current alcohol relief scheme which is in place at the moment for cer tain businesses The changes today will keep the savings in the hands of the producers ”

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/

Vacherin Marks Its 20-Year Milestone By Raising More Than £22,000 For Charity

Vacherin has raised more than £22,000 through a special fundraising event to suppor t the valuable work of Luminar y Baker y

The Vacherin London 20 charity spectacular was a core par t of the London catering specialist’s 20th anniversar y celebrations that brought together Vacherin’s team members family friends and clients

More than 100 people took par t, walking, running or jogging the 20km course (or par ts of it) along the River Thames The event star ted and finished at St Katharine Docks at one of Vacherin’s client sites Clarksons and on completion, ever yone ’ s effor ts were rewarded with celebrator y drinks and barbecue

In keeping with the ‘20th anniversar y ’ theme , the Vacherin team set itself the ambitious target of raising £20,000 for Luminar y Baker y, a visionar y organisation that is run by women to help women who have had social and economic disadvantage to build a better future for themselves

Having exceeded the fundraising target it was with great pride that Vacherin’s Managing Director, Phil Roker, presented Alice Williams, the Founder of Luminar y Baker y, with a cheque* at Vacherin’s Taste of Vacherin 20-year anniversar y client event

Phil Roker said: “What a fantastic fundraising event and a wonderful way to celebrate our 20th anniversar y

Giving back has always been par t of the Vacherin culture , so to be able to do so whilst marking our significant milestone was so uplifting for all the team It was an absolute pleasure to hand the giant cheque to Alice Williams at our Taste of Vacherin event Luminar y Baker y is an amazing charity and we ’ re thrilled to continue to suppor t them and their valuable work

“I must thank all the team that made Vacherin London 20 happen, our client host Clarksons, and our supplier par tners who sponsored the event – and of course an extra big thank you to ever yone that took par t and raised such an incredible amount We’re known for being an energetic bunch, always up for a physical challenge , so who knows what we’ll pull out of the bag for our 25th anniversar y watch this space!”

Vacherin has been an active suppor ter of Luminar y for nearly ten years and the fundraising included sponsorship for completing the Vacherin London 20 event plus a raffle with amazing prizes such as a night at The Ritz and dinner The Royal Opera House Vacherin London 20 was kindly suppor ted by supplier par tners including IFSE, Britvic , Smith and Brock, Ellis of Richmond Evolve Collins King Off To Work and Hills Prospect

PubAid Partners with Nothing , a Leading Consultancy, to Elevate Impact and Influence

PubAid the advocate for pubs’ positive image and their invaluable contributions to charities and local communities, has taken another step towards amplifying its effor ts PubAid is pleased to announce its strategic par tnership with Manchester-based consultancy, Nothing, specialising in communications, content and community engagement

This collaboration marks a change for PubAid, as it seeks to increase its awareness Building on its commitment to champion pubs and their essential role in society for the past 14 years, PubAid has chosen Nothing as the ideal par tner to drive its mission forward

Nothing was chosen due to the impressive exper tise of founder Abi Owers and consultant Cara Churchman With extensive backgrounds in the hospitality sector and a broad understanding of the tourism, leisure and retail industries they bring a unique perspective to the table

The duo has a rich collaborative histor y, having previously worked

together at a Manchester Agency where they managed communications for notable clients such as Ei Group, Bermondsey Pub Company HUK Greene King Stonegate and Star Pubs & Bars

“We were highly impressed by Abi and Cara’s experience in the hospitality sector, which will undoubtedly fuel the growth of our campaigns and community activities, especially in the realm of community spor ts and charity work,” said Des O’Flanagan, cofounder of PubAid

Abi Owers, founder and chief of Nothing, said she was looking forward to working with PubAid: ” Our focus will be to communicate the pivotal role of pubs in suppor ting grassroots spor ts, environmental sustainability, local communities and charitable endeavours

Rising Stars Of The UK Culinary Scene Revealed For Young National Chef Of The Year Final

It’s been a ner vous wait for young chefs across the UK, but the Craft Guild of Chefs has now revealed their finalists for Young National Chef of the Year (YNCOTY) Finalists received their exclusive chef ’ s jacket from Continental Chef Supplies (CCS) in the post, sealing the deal that they will be cooking for some of their culinar y heroes at the final in October

Three of the finalists have been seeded for their involvement in some of the UK’s most prestigious culinar y titles for young chefs, whilst others had to impress the judges in a semi-final round As entr y to this event is by invite-only all the candidates had been recognised for their work in competitions or put forward by a judge who has seen their impressive talent in the kitchen

THE FINALISTS FOR THIS YEAR ARE:

• Benjamin Mabley, senior c hef de par tie , Har twell House Hotel & Spa

• Georgia Abernethy pastr y c hef Posh Nosh Ireland

• Jonny Smith, senior c hef de par tie , Gravetye Manor Joshua Singer, senior c hef de par tie , Scott’s , Ric hmond

• Maciej P sarek, demi c hef de par tie , The Savoy Hotel

• Miltan Masha, senior sous c hef, Monarc h Theatre

• Nathan Johnson, junior sous c hef, Royal Crescent Hotel & Spa

• Nicole Watt, ABCS , Royal Navy, HMS Defender

Sam Dixon, demi c hef de par tie , Nor thcote

• The w nner of the Royal Academy of Culinar y Ar ts Awards of Excellence (AAE) wh c h will be revealed on Monday 31st July

Two chefs have also been named as reser ves for the final, George Baldwin-Edie and Harr y Donnelly

Chair of judges for YNCOTY, Lisa Goodwin-Allen said: “Overall, the

standard of entries was really impressive You could really see the personalities of the chefs coming through their menus and how much they had pushed themselves to take a top spot As well as the balance and flavours of menus we consider how easy it will be for the chefs to deliver their dishes in a different kitchen and within the time constraints All the finalists have created something that looks both achievable and delicious and I can’t wait to taste these dishes ”

The finalists will attend a mentor day on Wednesday 6th September at the Waitrose Food Innovation Studio With a series of masterclasses, skills challenges and a panel discussion, alongside the finalists of National Chef of the Year it’s set to be an insightful day with the chance to connect with sponsors, judges and fellow finalists

David Mulcahy, YNCOTY competition director and food innovation & sustainability director at Sodexo UK and Ireland added: “We’ve put together an impressive mentor day that allows finalists from both competitions to come together and learn from each other as well as from the sponsors who are all exper ts in their own fields It’s going to inspire the chefs whilst really helping them to fine tune their dishes and skills ahead of the final Ever y year we look at how we can make this competition even better and challenge the young chefs They put so much time into the competition we want them to get as much out of the experience as possible ”

Elland’s 1872 Porter Crowned the Champion Beer of Britain

Elland Brewer y ’ s 1872 Por ter (6 5% ABV) has struck gold and has been crowned the best in Britain after winning the Campaign for Real Ale’s (C AMRA) prestigious Champion Beer of Britain competition

The 1872 Por ter was crowned the official winner at this year ’ s Great British Beer Festival (GBBF), following a rigorous and hard-fought competition The beer has been awarded Champion Winter Beer of Britain four times previously, the most recent being this year

Champion Beer of Britain co-ordinator Christine Cr yne said it was a deser ving champion, despite incredibly strong competition She described the beer as a ruby black por ter, with chocolate and caramelised fruit flavours with a hint of black toffee on the nose The judges enjoyed its smooth mouthfeel with a finish that is roasty and dr y A satisfying and remarkably easy drinking por ter

Brewer Rob Thomas said: “It is absolutely unbelievable to win this accolade we really didn’t expect it For a team of three people to win the supreme award is fantastic There is a real passion for more traditional styles – and for a ver y good reason, they taste fantastic!

The beer is steeped in histor y with the recipe dating back more than 150 years We thrive on these sor ts of styles and this is testament to what people enjoy drinking: steeped in histor y, tradition while embracing innovation”

Laura Emson, C AMRA’s National Director responsible for the competition, says: “Congratulations to Elland Brewer y for winning this year ’ s Champion Beer of Britain Award As ever, it was a highly competitive final, with the judges having a difficult decision to make Congratulations to all the finalists – it really shows the wide range and amazing cask beers which are available for all to enjoy "

Annual Awards of Excellence 2023 Winners Presented at Claridge’s London

The leading lights of the hospitality industr y came together on Monday 31 July at Claridge’s to celebrate the winners of the Annual Awards of Excellence (AAE) The evening was hosted by John Williams MBE, chairman of the Royal Academy of Culinar y Ar ts and Lisa Jenkin CEO of the Royal Academy of Culinar y Ar ts The candidate who scored the highest mark in each section was announced as the Royal Academy of Culinar y Ar ts Young Chef, Young Pastr y Chef and Young Waiter of the year :

KITCHEN: Billy Ether idge , Demi Chef De Par tie , Le Manoir Aux Quat Saisons

PASTRY: Megan Armstrong, Pastr y Chef De Par tie , 21 Newcastle

SERVICE: Cleo Hudson, Demi Chef De Rang, L Enc lume

The Gala Dinner also celebrated a fur ther 26 talented young chefs, pastr y chefs and waiters, who successfully achieved the Royal Academy of Culinar y Ar ts’ Annual Award of Excellence 2023 in finals held in June

To achieve the achievement award candidates had to attain a score of over 70% in the tasks set and were judged by industr y luminaries chaired by John Williams MBE Executive Chef The Ritz London and Chairman of the Royal Academy of Culinar y Ar ts Cleo Hudson Demi Chef De Rang L’Enclume said: “I don’t believe it I feel ver y ver y lucky I practised my self-confidence the most as it has always been my biggest thing as I don’t believe in myself My restaurant manager Graeme Cumine and the team at L’Enclume really suppor ted me and this is an award for them I entered to prove to myself that I could do it Ever y ser vice is different, as long as you stay true to yourself, smile and get along with ever yone you can adapt to anything

Megan Armstrong, Pastr y Chef De Par tie , 21 Newcastle: I am just in complete shock, it's unreal! Huge thanks to my head chef Helen Doyle and our sous chefs who gave me the best suppor t throughout I really focused on the nougatine stand which was quite technical ensuring that nothing snapped or that the caramel didn’t cook too far Something that I learnt the most from entering was stress control and managing emotions

under a time constraint Having a strong suppor t network really helped me throughout you need to rely on your team around you it isn’t possible to achieve it without that suppor t Whether that be your family or your chef team they make it so much easier

John Williams, Chairman of the Royal Academy of Culinar y Ar ts said: “The Annual Awards of Excellence provides a much-needed oppor tunity to showcase the exemplar y talent of our brightest young chefs, pastr y chefs and waiters working throughout our culinar y and hospitality industries I hope that by taking par t in the process, all candidates are motivated and inspired to continually better themselves through training and experiences, and then pass their knowledge onto others as they progress through their careers ”

Lisa Jenkins, Chief Executive Officer of the Royal Academy of Culinar y Ar ts said: “The Annual Awards of Excellence remains the essence of the Academy’s education philosophy and was in 1983 when it was launched the first of the Academy’s many initiatives to have raised the bar and set standards for the industr y over the past four decades ”

Kitchen Finalists at UWL had five hours to produce two por tions of a star ter from a myster y box where asparagus was the central component; a Paupiette of sole using a Larousse Gastronomique recipe; and create a modern interpretation of a Raspberr y Mille-Feuille for two covers

Pastr y finalists had five and a half hours at the University of West London to make a Strawberr y Charlotte Royal with Sauce Anglaise , two (French pronunciation) Paris Brest and a Nougatine stand

Ser vice Finalists were required to set up and silver ser ve a four-course meal which included car ving a rack of lamb and decanting and describing wines to a table of two guest judges They competed at Alain Ducasse at The Dorchester and The Gleneagles Hotel respectively

Plant Based World Expo Europe Expands as UK Consumers Demand Plant-Based Options

Plant Based World Expo Europe , the biggest 100% plant-based trade event in Europe , is moving to a new, larger location to cater for the demand – taking place at ExCeL London on 15th and 16th November 2023

Now in its third year, registration for the show is open for brands to connect with a mainstream audience of retailers foodser vice professionals and investors in the UK vegan food market one of the largest in Europe growing 9 58%

This comes as 40% of British consumers now demand plant-based options, meat consumption is steadily declining and a study by Oxford University proves plant-based diets lead to 75% less climate-heating emissions, water pollution, and land use than meat-rich ones

Across two days at Plant Based World Expo, professionals from the food and beverage industr y will hear from industr y leaders and pioneers, discover the latest in plant-based innovation, and make vital connections to help their businesses thrive in the world’s leading countr y for plant-based food

Instantly recognisable names will join star t-ups and challenger brands from all categories, including meat alternatives, non-dair y, snacks, and desser ts, and visitors will see the latest lines and innovations from leading plant-based companies including La Vie , Fable Food, Greenvie Foods, OmniFoods, Sheese , and Violife

Abigail Stevens, Marketing Director of the show organiser JD Events, comments: “Plant-Based 2 0 as we are calling it, represents the new frontier for plant-based innovation using technolog y to mimic proteins closer than ever before , and this will be front and centre at Plant Based World Expo Europe ”

In addition to over 275 companies exhibiting their plant-based products and solutions, the event boasts

New Award Winning Technology Can Save

three content theatres which are open to all attendees

CONFERE NCE PROGRAM – NEW FOR 2023: ALL ATTENDEE S ARE INVITED TO JOI N TH ESE SESSI ONS

Join industr y exper ts and thought leaders in the Plant Based World Pulse Theatre , as they take to the stage to discuss some of the most impor tant topics in the Global Vegan Food Market, said to have surged by more than 980% over the last decade

SESSIONS ARE SET TO INCLUDE:

What’s Next for the Meat-Alternative Market?

Barr ier s to Innovation: The Novel Ingredients Pushing for Recognition n the EU

Plant-Forward Businesses Changing the Conver sation around Nutr ition

The Impact of Corporate Social Responsibility Pledges In Dr iving Social Change

Navigating Foodser vice for Long-Term Success

Abigail Stevens, comments: The plant-based industr y is extremely well positioned to help businesses tackle some of the enormous challenges they face From rising costs to the environmental harm caused by climate change , a move to more plant-based options on shelves and menus can make a positive impact We are encouraging ever yone to join us in November and be a par t of that change ”

THE CULINARY THEATRE HOSTED BY FOOD AND DRINK BROADCASTER NIGEL BARDEN

Food Prices In Hospitality Surge Again As Supermarket Prices Ease

Inflation as measured by the CGA Prestige Foodser vice Price Index rose again to 22 6% year-on-year in June close to the record high of 22 9% in December 2022

In sharp contrast to supermarkets, where prices increased by just 0 4% during June , month-on-month inflation in the Index was more than five times higher at 2 2%

The large difference is caused by a complex mix of factors Retail food markets are more consolidated than hospitality, with the top ten supermarkets owning 75% of the market, and they are able to exploit their scale with sophisticated contracting and controlled distribution In addition the government has threatened supermarkets with price caps if inflation does not fall

Conversely hospitality buys primarily through multiple wholesalers which dissipates scale , creates diverse ranging and has less contractual price protection Upstream cost improvements can also take longer to feed through and are subject to continued volatility such as the recent failure of the UK grain corridor arrangements Finally, suppliers, squeezed by rising costs and smaller margins will be seeking some respite as their inbound costs ease

Costs of global food commodities continued their downward trend in June , averaging 23 4% below the peak

reached in March 2022 However, conditions for producers in the UK continue to be less benign, with farming input costs such as energ y, feed and fertiliser remaining high and near-full employment levels tightening the labour market Climate vulnerability on impor ted foods, rising interest rates and additional costs of post-Brexit trade all continue to feed through into prices

Shaun Allen, CEO of Prestige Purchasing, said “Food prices in the UK hospitality sector continue to increase at around 2% per month This rate of increase is likely to be close to a tipping point where deflationar y factors should star t to compensate for the currently dominant inflationar y pressures The exact timing of this tipping point though remains uncer tain whilst the factors described above remain volatile We strongly advise operators to ensure that buying skills, levels of resource and quality market data feature heavily in their operational plans for the foreseeable future ”

James Ashurst, client director at CGA by NIQ, said: “Hospitality has been besieged by food and drink price inflation for many months now, and it’s frustrating to see another jump at a time when retail price rises are slowing Alongside relentless pressure on energ y bills, labour costs and consumers ’ discretionar y spending, it leaves some businesses extremely vulnerable through no fault of their own Sales remain solid and people remain eager to eat and drink out when they can, but trading conditions are going to be tough for some time to come ”

1,000 Breaks Gifted to Unpaid Carers

Today, The QHotels Collection have announced impressive milestone , having given over a thousand breaks to unpaid carers across their por tfolio of resor ts

These are unpaid carers who selflessly give their time , their love , and their energ y to look after families and groups who don’t fall into the normal NHS care suppor t ser vice Eligible carers aged over 18 who provide 30+ hours of unpaid care each week are invited, through Carefree , to take an annual break away with a companion at a time and location that works for them

Working with Carefree , The QHotels Collection aim to help the wellbeing of these carers who often suffer from mental and physical ill-health as a result of their caring role This suppor t will shape the social care landscape for years to come and ensure that these vital workers feel able to give their essential care in the future and beyond

Carefree is a multi-award-winning charity that transforms vacant hotel accommodation into vital shor t breaks for full-time unpaid carers, who are rarely recognised for their frontline role and lack access to the same suppor t as NHS staff or paid care home workers Carefree repor ts that 88% of carers that have taken a break using their ser vice , wouldn’t have been able to without this initiative 96% repor ted an improved wellbeing, 77% said they felt less socially isolated and 85% felt able to cope with their role after taking a Carefree break

The 2021 census found that there are 5 7m unpaid carers in England and Wales, with 1 5m doing over 50 hours of unpaid care work per week Collectively the unpaid carer community saves the economy £162 billion per year (Valuing Carers Repor t, May 2023)

Carers who’ve stayed at The QHotels Collection’s hotels and resor ts have shared incredibly moving feed-

back following their breaks at hotels such as Forest Pines Hotel, Spa & Golf Resor t, Belton Woods Hotel & Spa and Crewe Hall Hotel & Spa

One carer noted, When I arrived and looked round and saw how beautiful the place was, I actually cried I cried because I felt understood and valued Someone who donated that beautiful break must have understood somewhere in their life , that caring is a tough job For those few hours, I left it all behind I actually felt human and valued ” – Carer and guest of Crewe Hall Hotel & Spa

“That feeling of being free; walking in the woodland for miles with my dog; having my breakfast made for me and staff at the hotel were incredibly helpful The hotel itself was superb For the first time in a long time I was able to do what I wanted and when I wanted Thank you ” – Carer and guest of Forest Pines Hotel, Spa & Golf Resor t

Group Chief Executive of The QHotels Collection Richard Moore explains “My colleagues and I feel incredibly grateful to be able to suppor t a truly deser ving community of unsung heroes through the Carefree platform The feedback we ve received from the unpaid carers who ve stayed across The QHotels Collection is a testament to the whole initiative lead by Carefree We are hugely passionate about making purpose-led impact, and we look forward to building on this initial milestone , suppor ting more and more carers deser ving of a break away ”

Charlotte Newman, CEO of Carefree says “The care shown for our nation’s unpaid carers across the business is extraordinar y – from the revenue managers keeping the donated inventor y up to date , to the staff welcoming the carers at their hotels ESG initiatives fail when they feel to employees like corporate speak but ever yone at The QHotels Collection knows that there’s a carer facing unimaginable challenges behind each stay and they do ever ything they can to make that person feel valued and recognised by society ”

Husband and Wife Celebrate 30 Years At The Helm Of Their Victorian-Style Pub.

Chris and Lynn Benson first moved into the Queens Arms pub in Eccles back in 1993 after being approached by a friend to take over Without any hesitation, the beloved couple saw potential in the Grade II listed building and have been honing their craft ever since

Their daughter, Karen Benson, who was 18 years old at the time her parents took over, has suppor ted Chris and Lynn throughout the last three decades and describes her parent’s pub as traditional with a community feel

Karen said: “The Queens Arms is a ver y special place , it’s got great histor y, and no matter whether you ’ re a regular or new customer, you will always feel welcomed

“My dad is a traditional landlord He’s behind the bar ever y night, even now at 76-years-old he will open up ever y evening dressed in his smar t trousers shir t and jumper and he’s got no desire to give up on it

“I remember during Covid when the pub shut temporarily Dad turned to me and said: ‘If this is retirement, then you can forget it’ The pub is what

keeps them both going; they love the interaction, and they love to meet new people ”

Nestled amongst an industrial park in the town of Eccles, the Queens Arms is factually known as the Oldest Passenger Railway Pub in the World and has a wealth of histor y; allegedly once visited by the late Queen Victoria herself The traditional bar also boasts enormous character and has all of the distinctive traits you would associate with the great British pub

“Some customers have been visiting for 50 years, ” Karen said, “Those customers know exactly where they’re sitting, they know exactly what to expect, and they love the environment my mum and dad have built That’s how pubs should be it’s got that community feel

“It’s not the busiest pub in town, but you can guarantee to have a good time and you ’ re cer tain to feel welcome ”

Chris and Lynn celebrated 30 years at The Queens Arms on the 28th of June they kept their celebration lowkey but quietly enjoyed their anniversar y with their family and locals and, inevitably, a great pint of beer

Developers Flout Vital Pub Protection Regulations in a Third of Pub Closures

Shock pub closure figures released by consumer group the Campaign for Real Ale (C AMRA) show a third of pub losses happen without the required planning permission

The data – published as par t of C AMRA s biennial pub closure figures –shows a total of 95 pubs lost to conversion or demolition across the UK in the first six months of the year, with 31 of those lacking planning permission

Pubs in England cannot be conver ted or demolished without planning permission – a vital protection campaigned for by C AMRA – which empowers communities to have their say on the future of their local However, concerning figures released today by the Campaign show that a third of pub losses happen without this process taking place A fur ther 772 were classed as ‘long-term closed’, equivalent to 30 pubs a week, and by far the highest figures seen since

C AMRA star ted producing comparable figures in 2021 While the outlook is undoubtedly serious for the pub trade there are reasons to be optimistic within these numbers, as pub numbers were up overall The Campaign found that despite 95 pubs being demolished or conver ted, a total of 127 new ones had opened –slightly increasing the UK s pub stock

These figures come as calls mount for the Government to change its plans for High Street Rental Auctions

Pitched as a regeneration scheme , these auctions would see developers gain the ability to gut and conver t

vacant pubs without the need to apply for planning permission

C AMRA has already voiced its concerns that cutting communities out of this decision will lead to the loss of valued community facilities, an issue compounded by cases where development already goes ahead without proper permission

Commenting on the figures, C AMRA Pub and Club Campaigns Director Gar y Timmins said, “The pub trade is resilient, but it’s simply unacceptable that developers are able to flout planning regulations in this manner

“C AMRA has been calling for more consistent enforcement of planning requirements by councils for some time We believe that if Local Planning Authorities are not able to apply pub protections as set out in legislation, then Government in Westminster must step in to provide clearer guidance These are national policies in England and yet the variation that our campaigners see between councils with the strongest pub protection policies and those that view pubs as an inconvenience is shocking

“Today’s figures must be a wakeup call for government at all levels to take a more proactive approach in ensuring compliance with the National Planning Policy Framework

“We are also calling on the Welsh Government to urgently introduce and enforce planning protections for pubs in Wales – and for the Scottish Government to end the current loophole where pubs can be demolished without planning permission ”

Greene King Opens 36th Hive Pub After £700,000 Transformation

Greene King Pub Par tners, the leased, tenanted and franchise division of Greene King, has opened its 36th Hive Pub

The Coach & Horses in Wideopen, Tyne and Wear, which was previously known as The Traveller’s Rest, has reopened as a Hive Pub after a £700,000 investment

The new pub has been given its name to commemorate the Great Nor th Road which the pub sits upon, which was the main road and thoroughfare in Wideopen dating back to when Coaches and Horses were the primar y mode of transpor t

As par t of its transformation to a Hive Pub, The Coach & horses has been overhauled both inside and out – expanding and upgrading its space

and facilities for local pub goers

Inside , the pub has been overhauled with new lighting, furniture , decorations, flooring and more to create the modern look and feel of a Hive Pub

Outside the garden at the pub has also been transformed with beautiful outdoor garden furniture and a covered terrace for all-year round use of the pub’s beer garden

The pub will be operated by franchisees Lindsay and Chris, who are brother and sister as well as local to the area Together, the pair have 47 years ’ experience of managing and running pubs and other hospitality businesses

Hospitality Industry Accounted For 10% Of UK Administrations In 2023, Analysis Reveals

The hospitality industr y accounted for 10% of administrations in the first six months of 2023 – the four th highest sector in the UK – according to analysis by full-ser vice law firm Shakespeare Mar tineau

A total of 759 businesses, 79 of which came from the hospitality industr y, filed for administration between 1 Januar y and 30 June 2023, marking a 22% increase compared to 2022

Retail, manufacturing, construction, hospitality and real estate were the worst-hit sectors, accounting for 57% of all administrations Greater London led the way with 25% of the filings, followed by the Nor th West (15%) and South East (11%), data from The Gazette Official Public Record has revealed

While administrations are still yet to hit pre-Covid levels (940 in the first six months of 2019), an insolvency and restructuring exper t has warned that more businesses will fail unless inflation is controlled and interest rates stop being increased

A n d y Ta y l o r, p a r t n e r a n d h e a d o f r e s t r u c t u r i n g a t S h a k e s p e a r e

M a r t i n e a u , s a i d :

“Given the prolonged economic uncer tainty that is plaguing the countr y, the increase in the number of businesses filing for administration is no surprise

“HMRC is definitely taking a harder line than in previous periods and its threat of enforcement is cer tainly pushing some businesses towards considering their options, with some seeking administration as an alternative to facing a winding up petition

“We’re seeing a steady flow of corporate failures Should some other ‘bad news ’ rear its head, then that is only likely to increase Businesses and individuals need to see interest rates and inflation come down With a

period of stability we will see confidence increase ”

With the sector’s filing almost doubling when compared with the first six months of 2022 the retail industr y replaced construction as the worst-hit sector The hospitality, real estate and manufacturing sectors also remained in the top five Andy said: “The sectors most impacted are feeling the effects of higher interest rates and inflation; the money in people’s pockets is now wor th less so they are less likely to purchase none essential items and ser vices, which is impacting the retail and hospitality sectors

Consumer spending is shrinking and footfall on the high street and in restaurants is declining as a result The pressure is also on businesses as they face higher borrowing costs and energ y expenses, so they are being squeezed from both sides

“There is still uncer tainty in the geopolitical landscape , which is impacting business confidence With cash flow becoming tight, businesses are at a greater risk of going under Supply chain issues and the rising cost of impor ting goods, especially in the automotive industr y, have created a challenging juggling act for businesses to maintain profitability ”

Greater London remains the region where most businesses filed for administration However, the Nor th West over took the South East for second place , and the West Midlands replaced the East of England in the top five

Andy said: “Our advice remains consistent – seeking professional advice early can open up more options for struggling businesses It is crucial not to ignore the signs and bur y your head in the sand and instead take a proactive approach to address underlying issues By doing so, businesses can better navigate the tough trading conditions and increase their chances of sur vival ”

Yorkshire Pub Stuff Undertakes Major Refurbishment with Star

Multiple operator Yorkshire Pub Stuff Ltd is taking the lease on the Major Oak, Arnold, and embarking on a joint £325,000 investment with Star Pubs & Bars

The Major Oak is Yorkshire Pub Stuff ’ s sixth long-term lease with Star and brings its estate to 32 pubs – 18 on permanent leases and 14 on temporar y agreements

The overhaul will turn the Major Oak into a high quality familyfriendly local The works will update and upgrade the Major Oak throughout with a warm welcoming and contemporar y decor The layout of the large 1960s pub will be maximised to cater for all ages and multiple occasions

The scheme at the Major Oak is Yorkshire Pub Stuff ’ s first joint refurbishment with a pub company Says Garr y Astle , Yorkshire Pub Stuff ’ s Managing Director : In the past we ve funded improvements to the pubs we lease We have developed a close working relationship with Star and are excited to be building on that by investing together It shares the costs and reduces our workload, as Star will oversee the project and do all the legwork with contractors Their plans are spot on and will deliver a great range of income streams ”

Comments Mike Smith, Star Pubs & Bars’ investment manager : “Yorkshire Pub Stuff has an excellent track record for turning round underperforming pubs We’re delighted to be investing with them to unlock the potential of the Major Oak ”

Formerly in the automotive industr y, Astle has brought the Japanese Kaizen business approach to Yorkshire Pub Stuff: “It has helped us create a robust back-office system and a fantastic team giving us the capacity and the ability to grow with confidence This is crucial when taking pubs on temporar y agreements, as it’s often with little notice; to do it successfully, your controls and your team have to be really strong ”

Continues Astle: Running pubs on a temporar y basis allows us to get to know them and identify those with potential that we want to take on permanent leases ”

Yorkshire Pub Stuff is eyeing fur ther expansion across the Midlands, looking at leased pubs on both temporar y and longer-term agreements Whilst the company operates a wide spectrum of sites, including rural food-led pubs with letting rooms, it is most interested in wet-led community locals in which it specialises

UK Inbound Business Barometer Findings

Reveal Top Priorities For Tourism Businesses

The latest data from UKinbound reveals that ahead of the next General Election – the top priorities that tourism and hospitality businesses in the UK would like to see in political par ty manifestos are a commitment to reducing VAT levels back to 12 5% and re-introducing the policy for schoolchildren from the European Union to enter the UK with ID cards rather than passpor ts

The association under took its latest business barometer member sur vey in July 2023

CONDUCTED BY QA RESEARCH, THE SURVEY ALSO SHOWS THAT:

Confidence levels remain high for 78% of those businesses that responded

Expected or confirmed bookings for Q3 of 2023 are at the same level or higher than they were pre-pandemic for over two thirds of businesses responding to the sur vey

• 75% of businesses stated they expected revenue for Q3 of 2023 and 74% of businesses expect booking levels for Q4 of 2023 to be the same or higher than before the pandemic

• There is strong demand from US visitors to come to the UK with over half of businesses (59%) responding to the sur vey repor ting that the USA is the main or secondar y market they are seeing growth from however, only 13% of businesses responding to the sur vey said the main or secondar y market they are seeing growth from is China

Joss Croft OBE, CEO of UKinbound commented,

“Our latest research shows that businesses in the inbound tourism industr y are currently feeling confident about current and future bookings and revenue even though the return of the Chinese market is taking some time to come back

“This research also told us however that even though demand is increasing, running a business in the tourism and hospitality industr y is tough right now Many are still struggling with ser vicing debt from the pandemic recruiting skilled staff and the increased cost of living is squeezing profitability and impacting on the ability to invest and grow for the future Reducing VAT levels back to 12 5% would enable businesses to invest more in products and ser vices and some cer tainty over the future usage of ID cards by school groups from the EU rather than just warm words from the UK Government about reviewing this policy would go a long way to helping these businesses ”

Accor Partners With Saira Hospitality To Support London’s Aspiring Hospitality Talent

Accor has joined the initiative created by Saira Hospitality, a Londonbased non-profit organisation focused on creating pop-up hospitality schools worldwide , and Mews, an industr y-leading hospitality platform The collaboration will provide training oppor tunities for London’s undiscovered hospitality talent, equipping them with the knowledge and skills necessar y to pursue successful careers in the industr y Saira Hospitality educates and empowers local communities through exper t-led hospitality training programmes By par tnering with local hotel operators Saira ensures that its students have employment oppor tunities upon graduation The curriculum is tailored to instil essential life skills and focuses on areas such as communication, emotional intelligence , and leadership, enabling students to thrive in the hospitality industr y

This collaboration is made possible through a wider par tnership between Saira Hospitality and Mews Over 3,500 proper ties in 80 countries are powered by Mews, including select Accor proper ties globally As Accor and Mews have an existing par tnership, Accor were invited to take par t in the London programme as a hiring par tner, offering workshops, work experience and networking oppor tunities between Saira students and Accor proper ties across the city

To kickstar t the collaboration, Accor recently conducted a “Discover y Session” with Saira Hospitality students This session provided valuable insights into Accor’s vast por tfolio, which encompasses over 5,300 proper ties across its various brands The students gained a comprehensive understanding of Accor’s operations, values and commitment to delivering exceptional guest experiences

As par t of the par tnership, Accor will offer work experience placements to a select group of students from

Royal Award for LittlePod

When it comes to spreading the word about real vanilla and its impor tance to the planet, LittlePod is having conversations at the highest echelons

Having been named amongst just 15 recipients of the firstever King’s Award for Enterprise (Sustainable Development), the Devon-based natural ingredients company is enjoying a summer to savour

The LittlePod team received the King’s Awards cr ystal vase from the Lord Lieutenant of Devon – the King’s official representative – at a ceremony in Farringdon in June

It capped a memorable week after Janet Sawyer MBE BEM – the company ’ s founder and Managing Director – was invited to join a hand-picked selection of winners to spend time with King Charles in person, two days beforehand at Buckingham Palace

“I was due to attend a reception at Buckingham Palace just prior to the presentation, explained Janet, who launched LittlePod in 2010 in order to highlight vanilla s value to the world This was a great honour that was made even more special when I was informed that King Charles had chosen LittlePod as one of the companies he wished to speak to at the reception

Saira Hospitality s programme This practical training will equip them with valuable skills and first-hand knowledge of the hospitality industr y Upon successful completion of the programme , the students will have the oppor tunity to inter view for jobs within Accor’s extensive network Saira Hospitality’s par tnership with Mews will see them roll out four additional schools globally, in destinations including, Amsterdam, Paris and New York Based on the success and impact of their involvement in London, Accor will also play a key role in these schools, helping bring this innovative par tnership to life

Accor Spokesperson comments: “Suppor ting and nur turing overlooked talent within hospitality is so impor tant and we are delighted to be working with Saira to suppor t the organisation with all the work they are doing to encourage aspiring talent to forge successful careers within the hospitality industr y Accor s extensive por tfolio across London from luxur y to economy brands provides an unmatched oppor tunity for aspiring talent to kick star t their career in the city’s vibrant hospitality sector We look forward to continuing to work with Saira to offer students a unique oppor tunity to work within Accor brands as they embark on their journey into the world of hospitality ”

Greg Früchtenicht, COO of Saira Hospitality, comments: “Our par tnership with Mews has opened so many doors for us, including this oppor tunity with Accor This collaboration signals our first par tnership with a group of this size and comes at a perfect time as we look to expand our impact and suppor t more local Londoners on their search for fair and equitable employment The sheer diversity of oppor tunities that Accor can offer our students ensures that we can find the right employment for ever y student regardless of their preference , location and potential barriers to employment

“The nine companies that King Charles selected were all Sustainable Development award winners, and it was great for us all to be together and to get to know each other It was wonderful to be able to discuss our Campaign for Real Vanilla and to thank King Charles for this recognition on behalf of the LittlePod team and the farming communities on the Equatorial Belt ”

Previous winners of the Queen’s Award for Enterprise (Sustainable Development), LittlePod was one of just 148 companies to be recognised with a 2023 King’s Award – the UK’s most prestigious business accolade –when the winners were announced in April

It was an achievement marked both at home in East Devon and abroad in Indonesia from where Dr Made Setiawan and his farmers at LittlePod’s pioneering plantation joined the celebrations live via video-link

“We congratulate LittlePod for winning the King’s Award and we thank King Charles and the Lord Lieutenant for this great honour, said Made , LittlePod s vanilla farmer We are all so happy and look forward to a successful future together ”

David Fursdon, the Lord Lieutenant of Devon, added: “I want ever yone to realise what a big deal it is to win this award It’s always a pleasure to celebrate success and LittlePod is the perfect example The King’s Award is designed to reward special businesses, and LittlePod is one ”

• Vanilla pods grown at the LittlePod orchard in Indonesia are available to order in packs of 10 now Dark and smoky with bold ear thy under tones these pods are grown using Made’s pioneering system of polyculture growing alongside a wide variety of crops in the natural rainforest and aiding biodiversity in Bali in the process Visit www.littlepod.co.uk to purchase or to find out more

Social Enterprise Calls On UK Hospitality Sector

To Pioneer The Path Toward Plastic Reduction

International social enterprise , Common Seas, has called on UK hospitality businesses to become global leaders in plastic emissions repor ting

More than 40% of UK hospitality leaders want to see more collaboration across the industr y to meet the challenges of going Net Zero With this dedication, the UK hospitality industr y is perfectly positioned to be at the forefront of pursuing effective plastic repor ting

Common Seas is inviting trailblazing hospitality leaders this month to meet to explore the first-hand challenges and oppor tunities they have faced when managing single-use plastic This oppor tunity will enable an exchange of insights affecting the industr y and help shape a platform that could revolutionise the industr y

With plastic pollution set to quadruple by 2040, some 30 percent of hospitality guests are found to spend more with providers that operate responsibly [3]

Common Seas has pioneered a revolutionar y repor ting software as a simple way for hospitality businesses to become leaders in plastic repor ting

PlasTICK works by empowering businesses within the sector to measure their plastic usage , create reduction strategies, set realistic targets, and track and celebrate the progress made

Developed alongside and recognised by the United Nations World Tourism led initiative PlasTICK is the first tailor-made tool to solely target hospitality businesses such as hotels, stadiums, and food and beverage providers and enable them to meet Global Tourism Plastics Initiative commitments

Already implemented globally in Greece and the Maldives, Common Seas are now asking for time with UK hospitality leaders responsible for acting on plastic within their businesses to suppor t the design of PlasTICK for a UK market In return, businesses will receive free access to the platform

Jo Royle , Founder and CEO of Common Seas said: UK hospitality businesses have the ability to future-proof themselves and implement effective plastic repor ting measures ahead of fur ther pressures from customers, investors, and international regulation

“At Common Seas, we work with Governments and businesses around the world to reduce their plastic footprint We now want to expand this to suppor t those pioneering hospitality businesses in the UK focused on reducing their environmental impact by creating a powerful wave of change across the industr y ”

To get in touch with Common Seas about your first-hand experience of managing plastic contact Sophia Kavgalakis: sophia@commonseas com

KP Snacks Launches Flavour Kravers Flame Grilled Steak Pub Card

KP Snacks has announced the launch of KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card format Rolling out from the beginning of August, the launch combines the Flavour Kravers range s best-performing SKU with the popular pub card format

The delicious new product capitalises on the growth of meaty flavours and offers the perfect accompaniment to a cold drink The new pub card format has been designed to optimise impulse sales in pubs and bars by increasing visibility and tempting customers to trade up on drinks-only visits

Flavour Kravers delivers bold, innovative flavours to the snacking segment from the UK’s number one Nut brand Wor th £95 8m and growing in value +18 1%, KP Nuts holds a 25 9% share of the Nuts segment nearly five times larger than the nearest branded

competitor

Matt Collins, Trading Director at KP Snacks says: “KP Nuts is the UK’s favourite nut brand which drives sales in the Out Of Home channel as a trusted and recognisable brand, synonymous with tasty nuts Bagged bar snacks offer pubs and bars a crucial commercial oppor tunity to increase sales, and the exciting new Flavour Kravers Flame Grilled Steak pub card is perfectly positioned to engage and tempt customers ”

The new product adds to the market-leading KP Nuts por tfolio which includes a range of delicious and popular flavours, from the iconic Original Salted Peanuts to Dr y Roasted and Honey Roast Peanuts

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

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

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

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

Food Waste Dryer Slashes Hospitality Food Waste Costs

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 page 17 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 the need

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 the

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 As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away It’s not just about the issues of the plastic on our environment, but also about the issue of the micro par ticles in our bodies

“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 than

medical residues, hormones and micro and nano-plastics, through its RO fil-

Unlike other RO filtration systems, the LUQEL system then microdoses natural mineral salts back into the water creating 30 mineralised waters The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low medium and high carbonation Offering a business high quality great tasting water that they can be sure is cleaned to the highest quality A mineralised water system that can deliver 30 different tastes, without the need for purchasing, storing and recycling of bottles or cans A healthy mineralised water for both our bodies and our businesses www luqel-water com or sales uk@luqel-water com or see the adver t on the back cover

Mixologist's Garden: The Rising Sensation Among UK Bartenders

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

The

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

Products and Services

The bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint ”

With healthy hydration and sustainability as par t of the brief, Smar t Soda UK has recently installed a purpose-designed self-ser ve multi-drinks bridge tower dispensing system for Apollo Management International LLP at its new premises at No1 Soho Place , London

Tricon Foodser vice Consultants was appointed as sub-consultants by the project management team at Gensler, the architects, with a brief to deliver a system that provided a free-issue self-ser ve hydration solution plus a wide range of non- and low-sugar beverages At the same time , they were looking to remove all plastic waste from the premises

“Apollo had experience of self-ser ve multi-drinks systems in its New York offices, but those mainly featured branded sugar y sodas, and the client asked us to find a supplier which could meet the brief both for heathier drinks and a more environmentally friendly solution says Tricon Foodser vice Consultants Project Director Chantal Bourquin-Quéva We found Smar t Soda UK, which was able to offer more than just plain water and already provided a variety of dispense solutions We then began the process of designing something special which suited the unique needs of the client and the aesthetics of the building

“Sustainability is at the forefront of ever ything we do, and we are always looking to implement systems where we can use reusable products and avoid disposables The development of the bridge tower self-ser ve dispensing system has been a complete success We work with architects and interior designers so the look and feel of the Smar t Soda bridge tower drinks system is hugely impor tant Alongside the benefits of healthy drinks and sustainability gains all par ties have been impressed by the ease of installation – without too much disruption – and how flexible this solution can be , so we will be recommending similar solutions to other clients in the future ”

Tricon was also scoped with carr ying out the tender process to bring a caterer for the site on board, and B-Corp cer tified Houston and Hawkes was selected

SAVING SPACE AND TIME

“We look after all of Apollo’s catering and hospitality needs from the restaurant to events and that averages around 350 people a day ” says Houston and Hawkes general manager on site Andre Welman

It’sa 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

“The bridge tower saves space and time In respect of space-saving, we don’t need to store cans and bottles, or have rows of refrigerators, and we don’t have to manage lots of deliveries Removing single-use plastic from the site also saves the time which would otherwise be devoted to separating and storing waste for collection for recycling

“With so many people using the system ever y day, the choice and variety of drinks has proved popular, and at lunchtimes almost ever yone who comes through the door is using it On our side we also appreciate that the system is easy to clean and maintain

“As a B-Corp business, genuine sustainability gains are hugely impor tant to Houston and Hawkes, so the bridge tower system is a perfect fit for us Eradicating single-use plastic cutting energ y use for refrigeration and reducing the number of deliveries to the site all make a positive and measurable contribution ”

TEAMWORK DELIVERS FIRST IN EUROPE DISPENSE SOLUTION

The Smar t Soda bridge tower incorporates 10 Multiplex® CRAFTtaps Made from 100% stainless steel, each streamline post-mix valve tap delivers a durable and hygienic – easy-to-clean – dispense solution which ensures drinks are ser ved at a consistent cold temperature and a consistent taste

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

ever y time

The development of the bridge tower was down to successful teamwork, involving Tricon Foodser vice Consultants senior design consultant Stuar t Wilcox, working with cooling and dispense equipment specialists Multiplex Welbilt Halesowen, and Italian draft dispensing system specialists Global Fountain

“This is the first, and only, dispensing unit of its type in Europe , ” says Global Fountain’s Massimo Todeshini “It was great to have the oppor tunity to work on the development of a bespoke unit which we know is operating perfectly and has been so well received Despite the special nature of the unit, requiring the fitting of a lot of technolog y into such a small space , from the initial request to installation took only eight weeks

STAFF WELLBEING AND CARBON FOOTPRINT REDUCTION

Smar t Soda is the world’s first water company to offer functional pHenhanced, vitamin-infused sodas and flavoured waters – crafted with alkaline water, and made with only reduced British beet sugar – or no sugar at all – via a post mix dispenser

“We were chosen for this project as Smar t Soda is well known for helping companies demonstrate that they care about staff wellbeing through the provision of unlimited, healthy and sustainable drinks,” says Smar t Soda UK Operations Director Ian Webb

“Smar t Soda is all about the consistent quality and taste of the drinks, hence we source the best equipment to deliver our beverages to the highest standard Our dispense solutions are delivered using a bag-in-box system – so the drinks are delivered in recyclable cardboard boxes Bag-in-box reduces carbon footprint by taking up less space and reducing weight in the supply chain

“In this way, Smar t Soda eliminates the creation, distribution, storage , and waste disposal of lorr y loads of plastic bottles and cans Each 5 litre bag-inbox drinks removes 120 (330ml) cans or 80 (500ml) bottles from the distribution chain

Our client is delighted that the bridge tower perfectly delivers on the brief to dispense a range of low- and no-sugar drinks, while at the same time eradicating plastic waste and reducing the client’s carbon footprint In addition, Gensler, the architect for No1 Soho Place is pleased with the way that the unit complements the carefully designed aesthetics ” www.smar tsoda.co.uk

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

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

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

www printedgreaseproof com

itsawrap@jrpress co uk

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

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

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

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-

in an 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

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

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

Chef's Buyer's Guide

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

Significant discounts

• On ine accounts

• Handling of all shipp ng & logistics from vineyards

Decades of exper ience in hospita ity

• 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

Celebrate Summer in Style with LittlePod

LittlePod’s products are used by professional chefs all over the world, but when it came to creating a collection of real vanilla recipes for our new website , we found the answer on our doorstep in Devon Boasting many years of Michelin-starred experience , Peter Gor ton is a long-time advocate for local food companies and, having used our natural extracts and other ingredients in his dishes during a storied career, we were delighted when he agreed to join us as a LittlePod ambassador last summer

In addition to helping spread the word about our Campaign for Real Vanilla at various food events shows and festivals Peter created our Chef ’ s Collection – 10 new recipes that showcase LittlePod’s products that we have used both on our website and our 2023 calendar

Keen to underline vanilla’s versatility, Peter’s recipes go beyond baking In demonstrating that this adaptable ingredient can be used in both sweet and savour y dishes our Master Chef of Great Britain is inspiring more and more cooks to keep it REAL

“I love using LittlePod and ever y chef should have it,” explained Peter, one of Devon’s finest chefs who has trained and worked at some of the best establishments in Great Britain and around the world since embarking on a 43-year career that has also seen him own and run six restaurants “It is so versatile and saves so much time without compromising on quality ”

Here at LittlePod, we use REAL vanilla in all manner of dishes This – Peter’s Roasted Salmon with Coconut Milk, Vanilla and Tomatoes – is one of our favourites and our recipe of the month for August, as featured both on LittlePod’s 2023 calendar and on our website here: www littlepod co uk

RECIPE: ROASTED SALMON WITH COCONUT MILK, VANILLA AND TOMATOES

Ingredients:

1 tbsp sunf ower oil

3 shallots minced

2 garl c c loves , minced

1 tbsp lemongrass

3 r ipe tomatoes , seeded and diced

150ml passata

225ml coconut milk

1 tbsp LittlePod pure bourbon vanilla extract

6 salmon fillets

Fine sea salt and freshly-ground white pepper

Pinc h of curr y powder

1 lime halved – one half cut into 6 thin slices the rest for juice

12 cor iander leaves

540g cooked white r ice

Method:

Warm the oil in a saucepan over medium heat and add the shallots garlic and lemongrass Cook for 5-7 minutes until tender and softened, but do not a low to colour Add tomatoes , passata, coconut milk and vanil a extract and simmer until the tomatoes release their juices and are soft This should take about five minutes

Place the tomato mixture into a casserole or baking dish arge

enough to accommodate a l the salmon fillets in a single layer

Generously season eac h fillet with salt, pepper and curr y powder

Place the salmon n the dish top eac h fillet with a slice of lime and cor iander leaves and bake for 7-8 minutes

To ser ve spoon the tomato mixture onto six warmed plates and top with the salmon fillet Squeeze l me juice over eac h plate , garnish with spr ing onions and ser ve with r ice on the side

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

Embracing the Essence of Culinary Excellence: Quality Ingredients and Seasonality in Restaurants and Hospitality

The world of gastronomy is an ar t form where the canvas is the plate , and the paintbrush is a chef's creativity Just like any ar tist, a chef's masterpiece can only be as remarkable as the ingredients they use The significance of quality ingredients and seasonality in restaurants and food outlets cannot be overstated As the pillars of culinar y excellence , these factors not only elevate the flavors and presentation of dishes but also contribute to sustainable practices and customer satisfaction

ELEVATING FLAVORS AND EXPERIENCES:

The essence of any dish lies in the quality of its ingredients High-quality produce , meats, and spices have unique flavors and textures that infuse dishes with depth and character Chefs who prioritize top-notch ingredients can create culinar y experiences that tantalize the taste buds and leave a lasting impression on patrons

Seasonality plays a crucial role in this aspect By embracing seasonal ingredients, chefs can work with produce at its peak, ensuring the freshest flavors and highest nutritional value Harnessing the bounty of each season allows chefs to craft ever-changing menus that excite and delight diners

SUSTAINABLE PRACTICES:

Chefs today hold a greater responsibility in advocating sustainable practices within the culinar y world By sourcing quality ingredients, they encourage the use of ethically and locally produced food items This, in turn, reduces the carbon footprint associated with long-distance transpor tation and suppor ts local farmers and producers

Seasonality aligns with sustainability as well Choosing seasonal ingredients helps reduce the demand for outof-season produce , which often requires energ y-intensive greenhouse cultivation or long-haul transpor t By opting for what nature provides at any given time , chefs contribute to a more environmentally friendly approach to food preparation

Ariela’s Gelato - A Pure Taste of Italy

Gelato is more than just ice-cream – it’s a pure taste of Italy

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

Made with only the finest ingredients, our Gelato is never loaded with ar tificial additives and preser vatives

Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition

And unlike mass-produced ice-cream ar tisan Gelato is carefully crafted from the hear t

When you forget tradition, you lose taste; and without the ar tisan, you lose the ar t But with Ariela’s Gelato,

BUILDING TRUST AND LOYALTY:

In a world where discerning diners seek not only a delightful dining experience but also transparency and authenticity, the use of quality ingredients can be a significant differentiator for chefs and food outlets When chefs openly showcase their commitment to sourcing the best ingredients, customers are more likely to trust the establishment s intentions and exper tise

Moreover, patrons often appreciate knowing where their food comes from and how it was produced Highlighting local and seasonal ingredients on menus fosters a sense of connection between the restaurant, the community, and the land This connection can lead to stronger customer loyalty and positive word-of-mouth recommendations

SUPPORTING CULINARY CREATIVITY:

Quality ingredients and seasonality can ser ve as catalysts for culinar y creativity When chefs embrace the changing availability of ingredients they are encouraged to experiment with new flavors combinations and techniques This constant evolution in the kitchen allows chefs to continuously push their boundaries and present innovative dishes that keep customers coming back for more

By adapting their menus to the seasons chefs tap into nature's bounty and showcase its diversity This connection to the natural world can inspire chefs to craft dishes that are not only pleasing to the palate but also pay homage to the beauty of the ear th

The impor tance of quality ingredients and seasonality in restaurants and food outlets cannot be emphasized enough From elevating flavors and experiences to promoting sustainable practices and building trust, these elements are the cornerstones of culinar y excellence Chefs who prioritize the use of top-notch, seasonal ingredients are not only offering memorable dining experiences but are also contributing to a more sustainable and mindful approach to gastronomy Embracing the gifts of nature and incorporating them into culinar y creations is a celebration of both ar tistr y and respect for the planet we call home

you experience – and can taste – a true labour of love

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home:

I was so frustrated when I couldn t find a Gelato in London 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

Chef’s Special Crispy Coated

For A Crunchier Crunch

benefits with even 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 operation on the environment

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

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 takeaway 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

*Local Market test ng w th supp ier s carr ed out w th comparable 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

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

100% aluminium Aluminium

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

Park and Urban Furniture

ENHANCING REVENUE THROUGH OUTDOOR SEATING

Businesses, such as restaurants, cafes, and pubs can significantly boost their revenue by providing outdoor seating options

This strateg y appeals to a broader customer base , as many individuals prefer the refreshing atmosphere while dining or shopping

The outdoor space creates a welcoming impression enticing potential customers to stop by and suppor t the establishment Additionally, by offering outdoor seating, the business can accommodate more guests during busy times resulting in higher sales and quicker table turnovers

The improved customer experience fosters loyalty and positive word-of-mouth, fur ther attracting repeat business Consequently this elevates the brand's image , attracting more customers, and ultimately driving revenue growth

Email sales@hags.co.uk or visit www.hags.co.uk

Outdoor Space You Cannot Use Because Of The Weather Has No Value

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!

Sparcstudio Collaborates with Pennyhill Park on the Launch of New Luxury Cabanas

Pennyhill Park par t of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as par t of its offering Located in 120 acres of Surrey woodland, Pennyhill Park’s luxur y cabanas, designed by Sparcstudio, are like a luxur y hotel room set in

nature

We re delighted to elevate our spa experience at Pennyhill Park even fur ther,” explains Graham Copeman General Manager at Pennyhill Park “With the introduction of four bespoke luxur y cabanas, it’s the perfect oppor tunity for guests to indulge in the best and feel at their best

Each elegant space features its own private copper bathtub and personal spa lounger There is also a coffee machine a fridge with stocked soft drinks phone charging point and lockable storage for personal belongings

Each cabana is named after a different herb –Bergamot Lemon Thyme Peppermint and Sorrel The corresponding namesake herb has been planted around each respective cabana These can be used for making signature infused water, tisanes and cocktails for guests

A tablet is provided so guests can order food and drinks to be delivered directly to them

STYLE BY DESIGN

The cabanas at Pennyhill Park feature a neutral backdrop of materials accentuated with pops of colour on the bespoke inbuilt sofa

Beverley Bayes, Creative Director at Sparcstudio comments “We are delighted with the cabanas at Pennyhill Park spa We worked closely with the client team to create the fully bespoke design, with the aim of creating a luxurious guest experience much like you would

expect in a treatment room or hotel suite ”

“Durability and ability to withstand the elements was a key factor in the design detailing and materials,” add Bayes

The team used millboard decking and a wall cladding system with solid surface tops from Caesarstone Exterior grade fabrics in the soft furnishings add a pop of colour The roof louvre panels are fully waterproof and are remote controlled Together with the blinds, these provide a sense of privacy and shade

“We specified grasses to soften the edges of the cabanas, providing privacy whilst herbs add a subtle aroma, ” explains Bayes After twilight, a soft warm glow of light from concealed LED strip lighting brings the design to life

Sparcstudio is a privately owned spa and interior design practice which specialises in the creation of award-winning Spa, Fitness, Wellness and Hotel facilities The team has just been voted Top ID company 2022 by NEWH Sparcstudio has an in depth understanding of operational issues, are known for their attention to detail in terms of deliver y and specification of finishes that work in spa environments, and they apply a ‘bespoke’ design approach to all elements of ever y project, including pools thermal experiences treatment zones luxur y changing rooms relaxation spaces and café restaurants fitness areas and Spa suites and accommodation They always aim to create a unique product with a real ‘ sense of place’ individuality and luxur y and an elevated guest journey and experience www sparcstudio co uk

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

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

Upcoming Hospitality Trends Property and Professional

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 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

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

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 vis-

Immtell - Navigating Immigration, Delivering Solutions

At Immtell we understand the unique challenges that the UK s catering and hospitality industr y faces par ticularly in staffing We are here to help you bridge these gaps by unlocking global talent bolstering your workforce and driving your business forward

Immtell is more than an immigration consultancy We are your strategic par tner, aiding you in navigating UK immigration laws and procedures A significant par t of our ser vices involves helping businesses acquire and maintain Home Office sponsor licenses, enabling you to legally employ workers from outside the UK

These ser vices are exceptionally beneficial for the catering and hospitality sector The industr y, known for its reliance on a diverse workforce , faces substantial staffing chal-

lenges With our exper tise we can help you tap into a fresh talent pool and build a resilient and diverse team For businesses already holding a sponsor license , we offer invaluable suppor t to ensure you maintain compliance with immigration regulations This is crucial in mitigating the risk of losing your license and, subsequently, your sponsored workforce We also offer training to ensure your team understands these regulations, thereby reducing potential risk

At Immtell, we provide guidance on the Prevention of Illegal Working legislation, underscoring the impor tance of conducting compliant Right to Work checks This is not just a statutor y requirement,

itors 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

but a vital component in mitigating the risk of incurring a potential fine of £20,000 per illegal worker Moreover, non-compliance could lead to substantial reputational damage which can have a far-reaching impact on your business Our suppor t ensures you understand and adhere to these regulations keeping your business secure and reputation intact

In addition to assisting businesses, we help potential employees navigate the visa application process We aim to facilitate a smooth transition for those seeking to work in the UK, creating a more efficient hiring process for ever yone involved

In essence , at Immtell, we turn immigration hurdles into oppor tunities Our commitment to providing tailored solutions, in-depth knowledge , and comprehensive suppor t makes us a crucial ally for businesses in the current recruitment landscape We are here to help the catering and hospitality industr y flourish amidst ongoing challenges Let Immtell be your trusted par tner in this journey

For more information contact Gavin Webster Director at Immtell at info@immtell.com or visit our website at www.immtell.com We look forward to par tnering with you and helping your business thrive

Property and Professional

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 confidence and realise their

Protect Your Pavement Licence

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

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 www globalbanking ac uk for fur ther information

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) premises for the sale of food or drink for consumption on or off the premises Such businesses include pubs, cafes, bars, restaurants, snack bars, coffee shops and others

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

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:

• the r own application form and payment methods for the £100 fee

• the r own cr iter ia for the public notice

• specific requirements for the accompany ng documents and plan

• the r ocal conditions whic h you wil have to comply with

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

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

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

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

labour usage in your business

You will apparently benefit from having a Pavement Licence when the Levelling-up and Regeneration Bill is made law, as the fees proposed under this legislation are £350 for a renewal but £500 for a new application You will also 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

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