CLH Digital - Issue #175

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Staycation, the gift that keeps on giving!

Our front-page stor y is a most welcome bit of good news - a £2 7bn boost this bank holiday weekend as 9 7 million Brits are “definitely planning an overnight ‘Staycation’ holiday Note the word ‘definitely’ and the number of people!

Being based in Bournemouth, with one of the world’s greatest beaches not to mention the world-famous Jurassic Coast it's impossible to ignore the seismic shift that has transformed the UK hospitality landscape regarding Staycation and, in par ticular, bank holidays

We all enjoy sun-soaked shores abroad; however, this year has seen a remarkable surge in the number of people choosing to rediscover the wonders of their own homeland The Staycation phenomenon has not only rejuvenated the British tourism industr y, but it has also revealed the astounding array of attractions, places of interest, and heritage sites that lie right on our doorstep

The fires in Europe will have had a devastating effect on those countries’ tourist industries and will have cer tainly influenced people in Britain However, according to research Staycations were increasing regardless

The days when the allure of foreign shores was the only reason to pack our bags have diminished somewhat This weekend as our lead stor y confirms the prospect of exploring the diverse landscapes and rich histor y that our own countr y offers has sparked an enthusiasm like never before From the rolling hills of the Lake District to the rugged beauty of the Scottish Highlands, the UK boasts a spectrum of natural wonders that cater to ever y taste

But it's not just the landscapes that are captivating the hear ts of holidaymakers The UK's histor y is woven into the ver y fabric of its towns and cities, with stories echoing through the cobblestone streets and ancient architecture From the grandeur of Buckingham Palace to the medieval charm of York's Shambles, not forgetting to mention of course Liverpool’s famous Alber t Dock, our heritage is a testament to the epochs that have shaped our nation

August Bank Holiday 2023 offers the perfect oppor tunity to delve into this histor y, to uncover the tales of kings and queens, ar tists and inventors, and to celebrate the legacy they've left behind

What's most hear tening about the surge in Staycations is its ripple effect on the UK

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

hospitality trade The infusion of visitors into local economies is proving invaluable , breathing life into businesses that have long awaited the return of bustling streets and full tourists From cosy bed and breakfasts to luxurious hotels, the demand for accommodation has skyrocketed, providing a lifeline to a sector that was hit hard by the challenges of the past!

On another subject, I see that arrests have been made regarding the arson attack on the Crooked House pub

The arrests are something I obviously cannot comment on The judicial system has to run its course , but nothing shor t of having this pub rebuilt brick by brick will be satisfactor y

It is, to my mind, an absolute scandal that anybody could think they could take the law into their own hands and demolish a pub with such heritage and histor y

I noted in a letter that Campaign for Ale (C AMRA) sent to the Minister of State for Housing, Rachel Maclean, that in the period Januar y to June 2023, 64 pubs were conver ted or demolished in England with planning permission However, there were a fur ther 31 conversions or demolitions where C AMRA could not find a planning application registered in respect of the pubs

And it may be that these demolitions have taken place in contravention of planning laws, which is why it is also ver y impor tant that justice is seen to be done , with appropriate sentences and the complete rebuilding of the pub!

I hope you all have a wonderful and busy bank holiday weekend!

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www catererlicensee com

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

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

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

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If you run an events company, pub, nightclub, restaurant, social club, hotel or any other establishment that sells alcohol, these “cocktails of distinction” could be for you

EDITOR

Peter Adams

Hospitality Set to Enjoy a £2.7bn Bank Holiday Staycation Boost

(CONTINUED FROM FRONT COVER)

Fur thermore , the recent extreme weather in Europe has influenced choices, with many destinations experiencing conditions which are unsafe for holidaymakers

In total, spend on holidaying at home is predicted to hit a staggering £25 9bn this year with over a quar ter of Brits (27%) spending more on staycations compared to last year

Holidaymakers are looking to explore stunning coastlines, countr yside retreats and vibrant cities on their doorstep Last year, UK adults took just one domestic holiday, on average This year, of those who are holidaying in the UK the average number of trips is predicted to be two

RECORD NUMBERS

VisitEngland Chief Executive Patricia Yates said: “It is great to see record numbers are planning a domestic break this long weekend and will be out experiencing the outstanding destinations here on our doorstep, from our world-class B&Bs and self-catering accommodation to our stunning countr yside and seaside destinations and our vibrant city attractions After what has been a mixed summer to date , tourism businesses will be ver y pleased to see you

“We know how impor tant Bank Holidays are in bringing an economic boost with the money generated going in to local economies and suppor ting jobs Businesses will also be looking to the long weekend for a critical late summer lift building vital cash flow Our research shows the impact that cost of living concerns are having on travel intentions with the weather also having an impact This highlights the ongoing challenges for tourism businesses and destinations and the impor tance of extending the tourism season into autumn and beyond ”

Despite our unpredictable weather, the UK is also closely associated with many positive attributes; a recent Mintel repor t revealed that more than 50% of consumers deem it to be family friendly, relaxing, as well as

having a good range of transpor t options Judged on these factors the UK outperforms overseas destinations on family-friendliness and accessibility, the research adds “BUDGET

FRIENDLY”

The research also revealed that consumers believe that domestic holidays offer a more budget-friendly option whilst camping and caravan holidays are a favourite amongst families with young children

In addition, COVID has impacted upon consumer c hoices:

• 22% of family holidaymaker s have discovered a new place in the UK for a family holiday as a result of COVID-19

• 26% of family holidaymaker s have a tighter holiday budget than before as a result of COVID-19

Post-pandemic many holidaymakers opted to stay in the UK for both long and shor t breaks and there can be no doubt that the pandemic has fostered a greater appreciation of the UK and its holiday rental options

Holiday rental proper ties continue to show the highest growth potential of any accommodation type The segment is benefiting from a larger pool of new customers as a result of holidaymakers who wanted more personal space during the pandemic and continue to do so, while its affordable image and self-catering facilities help it to appeal amid the rising cost of living

The Mintel research showed that:

49% of UK adults are interested in using a holiday rental proper ty in the future

• 61% of holidaymaker s are interested in booking a holiday rental holiday in the UK

• 21% of holidaymaker s have booked a rental proper ty using Airbnb

• 53% of holidaymaker s specifically searc h for rental proper ties that are located near a beac h

CASH IS KING

As the debate surrounding cash versus card rages, research carried out

by the Post Office in 2022 revealed positives for cash in society in an increasingly digital world, cash is still king for British staycationers

The research revealed that the UK public carr y twice as much cash with them whilst on holiday in the UK compared to their day to day lives with over £50 on average lining the pockets of Brits when on holiday in the UK

What’s more , the sur vey found that only 14% of Brits want to live in a cashless society and that 40% of those carr ying cash do so as it helps them to budget and keep track of spending

The new research also revealed the situations where holidaying Brits are most likely to use cash Paying for ice cream scooped first place as the most common cash-spending occasion with parking and tipping at restaurants also shown to be common reasons for going card-less

“WAITING TO SEE”

VisitBritain’s sur vey also showed that a fur ther 4 3 million people were undecided about whether to take an overnight holiday trip in the UK during the Bank Holiday weekend, Fur ther confirming that the cost of living crisis is having a significant impact on consumer choice

The top reasons according to the research are ‘waiting to see what the weather is like’, ‘waiting to see if I can afford it’ and ‘waiting for deals / special offers’

For those not planning an overnight holiday trip in the UK during the Bank Holiday weekend, the top reason is ‘I cannot afford it ’ The findings reflect the latest monthly wave of a wider domestic consumer sentiment towards travel, published on 21st August, which showed that the top perceived barriers to taking overnight UK trips in the next six months were the ‘rising cost of living’ followed by ‘UK weather’ and ‘personal finances’

The full VisitEngland August Bank Holiday Trip Tracker sur vey can be accessed here:

www visitbritain org/bank-holiday-trip-tracker

JUST SELL 5 DRINKS PER DAY AND THE KALEA COST

Carbon Labelling: A Solution To The Climate Crisis Or Greenwashing?

With the Met Office now saying that last summer ’ s scorching heatwave will be a “cool summer ” by the end of the centur y, action to mitigate GHG emissions has never been more urgent

Businesses across the hospitality and catering industr y are under more pressure than ever to act due to their contribution to the climate emergency, with food systems alone responsible for around a third of the world’s GHG emissions

Carbon labelling – the idea that food labels should not just tell us what a product contains, but also what it costs the planet to make – is one such measure that has become ver y popular in recent years It involves tracking carbon emissions emanating from the food and drink industr y involving ever ything from production to cold storage and transpor tation The total emissions for each product are then made visible on menus or labels, encouraging consumers and companies to make climate conscious choices For companies in par ticular, there is the added bonus of being able to make carbon efficiencies, helping them reduce Scope 3 emissions, which account for around 70% of a typical business’s carbon footprint

Carbon labelling is not without its challenges, the lack of universal tracking standards being chief among them Without a global standard, companies, regions, and even countries are free to use var ying methodologies for calculating carbon emissions leading to inconsistencies as well as confusion One venue for example might include the full lifecycle carbon footprint of food items in their calculations, whereas another might only incorporate emissions that come from refrigeration and preparation

Examples such as these can generate doubt over the effectiveness of carbon labels, as well as concerns over greenwashing whereby par ticipants “cheat”

While these concerns are valid, they are by no means enough to justify a blanket rejection of carbon

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

labelling When all is said and done the world is still ver y much in its infancy in terms of the war against GHG emissions Any new system we introduce , no matter how revolutionar y or effective , will have its own faults and inconsistencies that will need ironing out The crucial point here though is that the ver y existence of carbon labelling is an attempt to create universal standards, and that we are simply at a point where more work needs to be done before we can come to agreement

Already, companies exist for the ver y purpose of taking us to this stage , such as sustainability software specialist Klimato Notably, it has developed the Klimato Carbon Footprint Database – a method of calculating carbon emissions and reviewed by credible third par ties such as the Swedish Environmental Research Institute Via a par tnership with Dynamify, Klimato recently launched the UK’s first-ever digital carbon labelling system, which has already helped some of the world s largest financial institutions and pharmaceutical companies reduce their emissions by 16% in just 12 months – putting them on track to reduce this figure by as much as 30% in two years

The second point to make is that a good alternative does not currently exist Even if all we have today is a rough guide of carbon labels it’s still better than no guide at all Love it or not carbon labelling is enough to help consumers, end users, and business leaders make better choices for the environment, much in the same way that displaying the calorie content of food items can enable healthier choices

Add to that, the use of carbon labelling can help companies build better relations with consumers According to a 2022 sur vey from Compleat, nearly half (49%) of consumers want carbon labelling – a figure that will no doubt rise in this age of climate activism Expect to see more creativity in this space in the near future , with companies introducing loyalty schemes special promotions or offers rewarding customers for making climate positive choices

Carbon labelling should be seen as an empowerment It enables consumers and companies alike by giving them the tools and information they need to identify track and reduce their environmental impact Although carbon labels are not perfect, what we all can universally agree on is that it is an impor tant step in the right direction

BBPA Launches Free Diversity & Inclusion Webinar Series

The BBPA is inviting businesses from across the hospitality sector to sign up to the first in a series of webinars focusing on promoting and embedding diversity and inclusion in the industr y

Hosted in par tnership with the Employers Network for Equality and Inclusion (enei) the online sessions will hear from businesses about what they’re doing in their organisations and provide advice and insight from exper ts to suppor t others to do the same

The first of the four webinars will look at recruiting brilliant people and keeping them It will explore how embracing diversity and inclusion can contribute to successful hiring, and simple ways that businesses can alter their processes to make them more inclusive The session, held at 2pm on 14th September will include speakers Sarah Simcoe a globally experienced thought-leader and speaker on inclusivity and cultural change

inclusion (DEI) work across whole industries

“We are excited to be bringing our human-rights based approach to DEI to the hospitality industr y to help BBPA members create an open, honest, and innovative cultures that will inspire their teams to succeed

The webinars are par t of the BBPA s ongoing #OpenToAll programme of work which suppor ts its members and other businesses in the sector learn from each other, through exper t advice , guidance and publicly championing the benefits of diversity and inclusion in their businesses

Joanna

,

McCrae , the Diversity, Equity & Inclusion Client Solutions Director at PageGroup, and Joe Sidley, Talent Acquisition Manager for Western Europe EMEA & APAC at Molson Coors

The webinars will focus on the experiences of both staff and customers in hospitality businesses and cover other topics such as leadership, creating inclusive spaces and environments and ensuring ever yone has the same access to oppor tunities to do their best

Each session will be led by an exper t speaker and include real examples from businesses in the brewing and pub industr y, alongside businesses outside of the industr y to show what other sectors are doing as well

Sandi Wassmer, CEO of enei commented: “enei is delighted to be working with the BBPA on this crosssector webinar series We know through our work with our members that building cross organisational relationships and sharing best practice is an incredibly effective way to strengthen diversity, equality and

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “We’re committed to suppor ting our members to learn from each other and make meaningful change on this agenda, through sharing best practice and providing practical guidance to help them drive it forward in their organisations

“Now we ’ re pleased to be hosting a series of events that are open to all businesses across the hospitality sector free of charge because we believe this is an issue that needs to be embraced by ever yone to make real long-lasting change

“We’ll be hearing from exper ts in these topics and some extremely positive examples from both our industr y and other industries as well and we ’ re really looking forward to sharing and learning together to drive diversity and inclusion even fur ther forward within our industr y

Sign up to attend the webinar at https://www eventbrite co uk/e/open-to-all-recruiting-brilliant-people-and-keeping-them-tickets698384084597

The Perfect Snack for All Your Trade and Hospitality Needs

New Calls For Chancellor To Freeze Business Rates

Chancellor Jeremy Hunt has once again been urged to freeze business rates again, following warnings that a multi-billion hike in bills could leave many small firms “ on the brink”

Last autumn the chancellor announced a major suppor t package wor th £13 6 billion to help businesses still recovering from the pandemic , which included freezing business rates, as well as increasing the discount for retail hospitality and leisure businesses from 50 per cent to 75 per cent for 12 months, capped at £110,000 per firm

However business rates are now set to increase in April 2024 under the government’s “multiplier”, which is tracked to inflation in September, as measured by the consumer price index

An evaluation by UKHospitality suggests that increasing business rates by inflation could increase bills for the hospitality sector by £220 million next year This would come on top of an additional £630 million cost from rates relief ending, leaving the hospitality and licensed on-trade sector facing an additional bill of £850 million in the new financial year

The industr y argues that government suppor t this year was vital to keeping many businesses afloat during the energ y and cost of living crisis, and that ending this could see many smaller firms closing

Kate Nicholls, chief executive of UKHospitality, said:

“The looming business rates hike facing hospitality businesses is a ticking time bomb that has the potential to cause as much damage next year as the energ y crisis The ending of current business rates relief next April could mean an additional £630 million hit, while an inflationar y increase to rates adds a fur ther £220 million Together, it’s an almost billion-pound bill that could put businesses on the brink

“The current business rates relief package has been critical for businesses to navigate cost pressures across energ y food and drink as well as workforce pressures, and has kept small, independent businesses afloat These are the ones struggling the most, with independent business markedly less confident in their future prospects

We need to see urgent action from government to avoid this upcoming bill, with firm commitments that there will be no inflationar y increase to the total sum of business rates, and that business rates relief will continue for hospitality businesses

“Inaction is the difference between firms scaling up, investing and driving economic growth and recover y, or accelerating price rises for consumers or even worse , businesses shutting their doors for good ”22wa

Brits Officially At Their Happiest In The Pub Garden

Millions of Brits say they are at their happiest when relaxing in a pub garden over the summer, after 40% named it as their ultimate happy place , according to new national research

The nationwide sur vey from Chef and Brewer Collection found the average UK pubgoer will visit a pub garden between four and five times throughout August

Countr y pubs are by far the nation’s favourite type of pub to visit at this time of year, with nearly half of UK adults (48%) selecting them as the best place to enjoy food and drink over summer

Brits’ favourite things about pub gardens during the summer months are spending time there in warm weather (55%), enjoying a drink (54%) and relaxing with friends and family (51%)

When it comes to what to drink, over a quar ter of people (26%) say gin is the ultimate summer tipple , with the variety of new flavours available a key factor in its increasing popularity

Surprisingly, nearly one in ten drinkers (9%) mix gin with cola, an additional 9% have it with ginger ale , while 8% even enjoy a gin with cranberr y juice

Chef & Brewer Collection has par tnered with Warner’s Distiller y and TV presenter and wildlife enthusiast, Jules Hudson, this summer to celebrate the nation’s love of pub gardens and the Great British countr yside

Jules said: “The atmosphere that you find in a countr y pub is like nothing else with them often acting as a hub for generations of rural communities

“So often located in quaint villages or idyllic countr yside surroundings, countr y pubs are made extra special by their connection to the great outdoors

easyHotel: How the Hotel Industry Must Keep Up Momentum On Low-Carbon Initiatives

By Karim Malak, CEO of easyHotel (www.easyhotel.com)

With many trends often coming and going I’m pleased that sustainability is one that’s not just stuck, but is continuing to grow, driven by the consumer A sur vey conducted in 2021 revealed that 81% of travellers plan to choose sustainable accommodation options and are willing to pay a premium for them It’s not just the right thing to do, but it’s what our guests want too

Developers can make a significant impact on sustainability through strategic hotel development The built environment is responsible for a large por tion of global carbon emissions, estimated to be around two thirds of the total emissions based on a 50-year life cycle analysis and hotels contribute to this problem While new builds can incorporate less energ y-intensive solutions from the star t existing buildings can also be retrofitted to reduce their carbon impact Measures such as installing heat pumps, improved metering, control systems, and more efficient air

conditioning systems can significantly enhance hotel energ y efficiency At easyHotel we have recently announced a £4 5 million investment to implement these changes by 2025 across the bulk of our UK hotels Other developers may focus on water conser vation through low-flow showerheads and toilets or adopt smar t appliances like programmable thermostats to reduce energ y consumption These changes have minimal impact on consumers but can have a considerable effect on energ y costs and outputs leading to savings for both the hotel and the guest

Another effective strateg y for reducing carbon emissions is maximising the use of available space and eliminating unnecessar y or redundant areas Value brands, like ours, with compact rooms, naturally lend themselves to lower carbon emissions with less materials used in the construction and less energ y needed to heat and cool the rooms

Traditionally hotels have included breakfast rooms that are only used in the morning, resulting in inefficient use of space However, innovative hotel developers are now par tnering with local food establishments to utilise the restaurant area throughout the day or opening the space to a co-working to optimise usage This approach aligns with the evolving consumer preferences for more experiential stays and providing spaces for an increasingly remote workforce In the case of easyHotel we have chosen not to have breakfast rooms or restaurants in most of our locations, offering a simple and clutter-free stay without underutilised spaces Instead, we encourage our guests to explore the surrounding city and enjoy local food and drink establishments In locations where breakfast is such an impor tant par t of the hotel experience we provide a single-use plastic free breakfast and work with local businesses who can use our restaurant space once breakfast is over

Single-use plastic has traditionally been found at most stages of the guest journey in hotels Just as with our breakfast, we ’ ve removed it from other par ts of the guest journey in the hotel The era of small toiletr y bottles is coming to an end, as hotels around the world are transitioning

to larger, refillable bottles to be more eco-friendly Some regions have even enacted laws to ban small toiletr y bottles, with New York and California being notable examples In New York alone , the elimination of these bottles was expected to save a staggering 27 4 million bottles annually The trend of the reusable water bottle is a great example of consumers driving change On the back of this, we ve removed all plastic water bottles from our hotels and have installed water fountains We welcome both our own guests and members of the public to fill their bottles with us for free We have also replaced plastic key cards with wooden ones, preventing the production of 55,000 plastic key cards for the group in 2023

While these changes may seem small on their own their cumulative impact on reducing a hotel's carbon emissions is significant By working together hotel developers operators and consumers can create an enjoyable experience whilst actively contributing to lowering carbon emissions and protecting the environment Working with tools such as Carbon Risk Real Estate Monitor and their decarbonisation pathway helps provide the necessar y tools and guidance to improve energ y efficiency even fur ther

Simplicity plays a key role in this endeavour By adopting low-carbon strategies that simplify hotel operations and eliminate wasteful practices, we not only reduce our environmental impact but also provide savings for our customers Streamlining our offerings, utilising space efficiently, and transitioning away from single-use plastics not only align with sustainability goals but also contribute to a more cost-effective operations and resonate with our guests who are more driven than ever before in their sustainable choices As the CEO of a low-budget hotel chain, I am proud to be par t of the charge in implementing these low-carbon strategies, ensuring that sustainability and consumer satisfaction go hand in hand in the hospitality industr y

£250,000 Fundraising Boost To Women’s Sport

Over £250,000 in funds has been pledged to women ’ s spor t as par t of a new drive by Greene King, following the recent success of the England women ’ s football team in Australia

The pub company and brewer currently funds grassroots spor ts across the UK through its Proud to Pitch In scheme , in which 10p from ever y pint* of Greene King IPA sold goes toward funding grassroots spor ts

According to new research commissioned by Proud to Pitch In the average age women stop taking par t in group spor ts is 16, with a lack of female clubs in communities seen as a major barrier The study of 2,000 UK women revealed that other key reasons for ditching group spor t include the poor quality of local facilities, as well as a lack of interest from friends

However, the recent success of the England women ’ s football team on the world stage has provided a significant boost in interest in women ’ s spor ts, with over a quar ter sur veyed (26%) saying they felt the success of the team had inspired them to take par t in more spor ting activity Greene King IPA has already provided over £126,000 in funds to women ’ s spor ts groups across the UK since the Proud to Pitch In scheme launched nearly two years ago, and CEO Nick Mackenzie has pledged to aim to double that amount, to continue the growth of women ’ s spor t in the UK through grassroots suppor t

Nick Mackenzie , Chief Executive Officer at Greene King said: “It’s clear the success of the England team

over the last year has changed women ’ s spor t for good We’ve seen a massive increase in suppor t from our customers right across the UK as pub goers flocked to their local to cheer on the team, and we ’ ve also seen a major uplift in women ’ s clubs applying for fundraising grants It is vital we continue to build on that momentum

“As such we ’ re aiming to double the amount of funds that go towards women ’ s spor t through Proud to Pitch In – meaning over £250,000 will go to local clubs to help with facilities, training, equipment and more over the next 12 months

Emma Hibber t, Head of Marketing for Greene King IPA said: Proud to Pitch In provides grassroot clubs with grants of up to £4,000 to help with whatever their club needs to succeed, and the best thing is it’s open to any over-18 clubs, regardless of the spor t

“We’re grateful for the continued suppor t of thousands of cask beer drinkers across our pubs for suppor ting the scheme by buying Greene King IPA to raise money for clubs To date we ’ ve provided funding for some incredible projects so far, from rowing clubs to cricket teams and football clubs, and so far, we ’ ve given over £500,000 in grants to over 200 clubs, including men ’ s spor t, women ’ s spor t, and mixed clubs

“While we ’ re aiming to continue to invest in women ’ s spor t following the recent tournament, don’t let that stop you from applying for a grant – Proud to Pitch In is truly for all ”

Proud to Pitch In rewards clubs with a grant of up to £4,000 To apply for funding visit https://www greeneking co uk/proud-to-pitch-in

Welsh Government to Incentivise Investment Through Rates Relief

The Welsh government has announced plans to ensure pub and bar operators are not mistakeably penalised for improving their venues or investing in renewables

In response to consultations on renewable energ y rates suppor t and improvement rates relief, trade body UKHospitality Cymru has said the plans will incentivise hospitality businesses to invest in their venues to reduce their carbon footprints and improve the customer experience

David Chapman UKHospitality Cymru executive director says the plans are a positive demonstration of Welsh government backing business

He also urged government to go even fur ther by making the measures permanent and to consider other areas, including desperately needed business rates reform, which could suppor t the industr y as it continues to rebuild

“I’d encourage the government to go a few steps fur ther by making the renewables proposal permanent and extending the proposed relief period for buildings improvements from 12 months to 24 months, in addition to

considering a radical rethink of business rates reform ”

The move in Wales comes after the overall rate of inflation fell slightly again across the UK While this is a small piece of positive news for pub and bar operators, a higher level of inflation will still mean a greater business rates increase next year

“Another fall in the overall rate of inflation is encouraging and indicates a positive trend,” says UKHospitality chief executive Kate Nicholls “However core inflation remaining flat at 7% does raise serious concerns that hospitality businesses will be hit hard by an inflation-linked hike in business rates next year

“With rate increases following the September inflation rate we need to see a dramatic fall in inflation by then or hospitality will face a business rates bill running into the hundreds of millions

“It’s clear the fall in the overall rate has been driven by decreasing energ y costs, which suggests fur ther action on energ y could result in inflation coming down far more rapidly Ofgem has set out a number of recommendations to clean up the energ y market and these should be implemented as soon as possible ”

Pubs Call for Licensing Change as World Cup Fans Made to Wait for Alcohol

The British Beer and Pub Association (BBPA) has called for an change to the Licensing Act 2003, after many pubs had to delay the ser ving of alcohol during the Women’s World Cup final on Sunday Pubs enjoyed a surge in custom with early data from the British Beer and Pub Association (BBPA) suggesting a trading boost of 14% to 28% However, this increase came despite significant restrictions on when pubs could ser ve alcohol, with many establishments were unable to star t ser ving beer until the second half of the match much to the fur y of their customers

The BBPA believes a blanket licensing change during national moments like the World Cup final could result in much more for the sector

The BBPA argues that when parliament is not sitting the Licensing Act 2003 is far too prescriptive in permitting urgent one-off measures to be taken It says an amendment to the Act should be quick, easy and uncontroversial to achieve Emma McClarkin, BBPA’s chief executive , praised the Lionesses’ performance despite their loss saying: Despite the Lionesses not being able to claim victor y on Sunday, they won the hear ts of the nation and

inspired the millions of people who cheered them on at the pub and elsewhere through their heroic performance in this tournament It’s great that this success was able to give a boost to our pubs after a year where they’ve faced a range of challenges from unsustainably high energ y bills to double-digit duty increases ”

Ms McClarkin also emphasised the need for legislative changes to reflect the reality of special events taking place outside of Parliament’s sitting hours “Despite the Government’s valuable work encouraging local authorities to suppor t pubs on Sunday, we now need the law to reflect the reality that strict, prescriptive licensing cannot easily flex when key events are taking place while Parliament is not sitting

The Licensing Act is an impor tant piece of legislation, but it was never intended to be so inflexible as to stand in the way of communities coming together and enjoy a beer and celebrate one-off events of national interest

MPs are well aware that pubs ser ve as the beating hear t of their local communities It s high time we join forces to expedite an amendment ”

Wiltons’ Assistant Restaurant Manager, Tommaso Sicuro Cycles 750 Miles In Aid Of Hospitality Action

Tommaso Sicuro, Wiltons restaurant s Assistant Restaurant Manager under took the renowned long-distance cycling event Paris-Brest-Paris over four days, 20th to 24th August, in aid of Hospitality Action

The event which is celebrating its 20th anniversar y, commenced in Rambouillet, south-west of Paris and takes the cyclists on to Brest on the coast of Brittany, before returning to Paris, the cyclists must complete the 750 miles / 1,200km event over four days or 90 hours

Tommaso is committed to suppor ting the well-known charity Hospitality Action which suppor ts employees and their families within the hospitality industr y

During the COVID-19 pandemic , Tommaso discovered a love of cycling Since Wiltons had closed due to the lockdowns imposed, Tommaso was seeking a new challenge to enhance and boost his physical and mental health and thus found a new passion Following the pandemic , Tommaso and a small group of his friends cycle together ever y weekend He will use their continued suppor t and motivation to complete the long and challenging ride

“I wanted to take on this challenge and suppor t this charity because Hospitality Action provides an incredible ser vice that benefits all aspects of the industr y I have never taken on anything like this before and I am looking forward to completing the challenge , especially with the oppor tunity to raise money and awareness of a charity that provides suppor t for so many people in need "

Enthuses Tommaso

“Ever yone here at Wiltons is immensely proud of Tommaso’s dedication to helping Hospitality Action It is a fantastic oppor tunity for Tommaso and Wiltons to raise awareness of the charity Hospitality Action” comments Jason Phillips Wiltons Director

“We are ver y grateful to the many guests that have suppor ted Tommaso by donating to his fundraising effor ts The ride is a real endurance test and a tribute to his love of both cycling and his determination to help those in hospitality that need suppor t

You can suppor t Tommaso by donating via his JustGiving Page: https://www justgiving com/page/tommaso-wiltons-hospitalityaction

On Premise Drinks Sales Seeking A Summer Surge

Drinks sales in the

CGA by NIQ s Daily Drinks Tracker, which measures average sales in managed venues, shows sales in the seven days to Saturday (12 August) were down on the same week in August 2022 due to bad weather

While this decline was less severe than the previous week’s low of -6%, the On Premise experienced a modest recover y thanks to improved temperatures toward the week’s end and the allure of exciting spor ting events on Saturday

It is no doubt that drinks-led operators have faced more challenging trading conditions in the first half of August Year-on-year sales were down by 15% on Tuesday (8 August) but brightened a little on Thursday

(up 3%) as temperature rose , before falling back down (down 1%) on Friday Saturday ended the week on a positive (up 5%) helped by the return of the Premier League and Anthony Joshua’s fight at Wembley Categor y-wise , sales of beer and wine were up 2% and 14% last week, whilst spirits sales were down 7% and soft drinks fell 8% Cider meanwhile continued to struggle due to the weather (down 20%)

While challenges driven by poor weather conditions persist, there are promising signs of resilience and adaptability in the sector and it’s great to see that the week finished on a high note The return of the Premier League has no doubt helped and the trends show that consumers are still keen to come out into trade , given a good reason to do so ” says Jonathan Jones CGA’s managing director UK and Ireland

Stratford Hotel Named Among The Top 10% In The World

A landmark 17th centur y hotel in Stratford-upon-Avon can proudly claim to be among the top 10% of hotels worldwide according to those who matter most – its guests

The Swan’s Nest, which is run by Focus Hotels Management Ltd, has been recognised by Tripadvisor as a 2023 Travellers’ Choice award winner

The coveted Travellers Choice awards celebrate businesses that have consistently received great reviews on Tripadvisor over the last 12 months

The 72-bedroom Georgian townhouse hotel enjoys a serene setting overlooking the River Avon and is a shor t walk from Royal Shakespeare Theatre and the historic bustling town centre

The landmark building was one of the earliest brick houses in the town, built around 1673, and the bricks are known to have been made on the site Focus Hotels have managed the Swan’s Nest since 2019 Hotel Manager Kate Jeffries said: “For a small, independent, hotel, this is wonderful news, and it shows we are doing something right

“As a hotel team, we work extremely hard to ensure that our guests have a ver y special experience when they visit Swan’s Nest Hotel Ultimately, this accreditation to down to the whole team; the people make the place ”

“Having earned our position among the top 10% of hotels worldwide , we ’ ve now got to make sure we do

ever ything we possibly can to stay there ”

Devin Grosse , Chief Executive Officer of Focus Hotels Management Ltd said: “We are immensely proud of the Swan’s Nest for earning this coveted award

“I know Kate is passionate about hospitality and leads by example and this is borne out by earning this well-deser ved global recognition

“It’s one thing to win an award which is determined by a panel of judges or industr y exper ts, but to be named among the top 10% in the world because of the volume and nature of feedback from your guests is the most meaningful and valuable endorsement any hotel can receive

“Focus Hotels puts guest sentiment at the hear t of ever ything we do, and we are fully committed to doing ever ything we can to look after all our guests, and to look after our hotels on behalf of their owners

“Kate and her team at the Swan’s Nest have clearly been putting people first and demonstrating that Focus Hotels is big enough to make a difference but small enough to care ”

John Boris, Chief Growth Officer at Tripadvisor, said: “Earning a Travellers’ Choice Award demonstrates that you have provided great experiences to those who matter most: your guests

“With changing expectations, continued labour shor tages, and rising costs, this is no easy feat, and I am continually impressed with the hospitality industr y ’ s resilience and ability to adapt Cheers to another successful year!”

Regale Microwave Ovens Celebrate Their 40th Anniversary With A Record Year & New Head Office Building

YOUR COMMON HOTEL L AUNDRY ISSUES – SOLVED!

The quality and cleanliness of your hotel and spa linens can be the difference between an awkward complaint at reception and a five-star review following your guest’s stay

If you ve ever struggled with getting your whites truly white again or wondered how to extend the life of your linens, WASHCO’s chemical expert, Craig Banham, shares with you some of his tips and tricks

Yellowing of White Linens

Fresh bed sheets are one of life’s simple joys so it can be frustrating when your once crisp whites begin to yellow While exposure over time to bodily fluids sweat and skin care products are often the main culprit your laundry processes can play a part too

In many cases this can be due to issues such as residual chemicals that turn yellow when they come into contact with heat or using too much detergent in your wash cycle

Solution:

Using the right chemicals in your laundry process is key here One of the easiest ways to do this is to enlist the help of a laundry specialist who can implement an auto-dosing system which releases only the correct levels of chemicals for different cycle types Not only will this be paired to run seamlessly with your washing machine but will ensure you achieve the best results from your laundry too

Food-based Stains

Table linens and napkins will naturally fall victim to food stains but your bed sheets can too especially when running room service

Solution:

To remove food-based stains, an emulsifier will often be needed to help remove any oils Your best chance at getting the stain out will involve setting the cycle at a minimum of 45C, running for at least 12 minutes at wash temperature

Fake Tan Marks

Did you know that fake tanners are costing hotels in the UK a staggering near £1 8m per year by leaving marks on linens? The new figures from Regenex also found that of the 1 120 tonnes of bedding and towels discarded by the industry each year 224 tonnes are marked with fake tan

Solution:

For best results, set up a prewash with detergent and alkali boost, followed by a main wash with the addition of an emulsifier This should ideally run at a minimum of 70C for around 15 minutes You can then run a final wash at a minimum of 60C with hydrogen peroxide to remove any remaining stains

Residual Spa Oils

Essential oils – while great for the skin – can wreak havoc on your hotel’s towels and robes Some common issues include staining and greasy residues, as well as unpleasant lingering odours

Solution:

Because essential oils are particularly difficult to wash out of towels and robes it is often best to start off the laundry process with a prewash We then recommend adding an emulsifier to your main wash and running this for at least 15 minutes at 70C or above For stubborn stains a final wash may be beneficial Here you can add in hydrogen peroxide which will help to brighten your whites

WASHCO are specialists in the supply, installation and maintenance of commercial laundry equipment for hotels. To find out more, get in touch with their expert team on

or

Devastating Impact of Prolonged Rail Industrial Action Threatens Bank Holiday Weekend

The reckless and targeted industrial action on public transpor t will once again cast a dark cloud over the upcoming Bank Holiday weekend, leaving cherished events like the Notting Hill Carnival and the Reading & Leeds Festival in chaos as ticket holders attempt to navigate a limited transpor t network This prolonged industrial action has dragged on for far too long, pushing our patience to the brink and imperilling the ver y hear t of our beloved night time economy and festival season

The impending chaos is set to plunge the countr y into a transpor tation nightmare , with commuters, tourists, festival-goers, and revellers facing unprecedented disruptions Notting Hill Carnival, an event that unites communities and celebrates diversity, is now threatened by the ver y people who should be suppor ting it The Reading & Leeds Festival, a pinnacle of the music scene , will also see thousands struggling to access the event

Michael Kill CEO NTIA Say

“Industrial action has far-reaching consequences that extend beyond mere inconvenience The night-time economy and hospitality sector, already struggling to recover from the economic setbacks of the pandemic , are now staring down the barrel of a staggering £3 5 billion loss in trade since the star t of the industrial

action

Ever y pub, restaurant, and enter tainment venue that relies on the vibrancy of events like the Carnival and festivals will feel the crushing weight of this avoidable action by unions ”

“Enough is enough The prolonged standoff over pay and working conditions is nothing shor t of an affront to the hardworking people of this nation While trade union leaders fight on, the ordinar y citizens and businesses who depend on these ser vices are left stranded, their lives and livelihoods in the hands of ver y limited transpor t infrastructure ”

“We continue to demand an immediate end to the industrial action this weekend The interests of the public need to come first, as each industrial action resonates far beyond the confines of their workplace disputes affecting ever y corner of our society ”

“We call on the trade unions rail ser vice providers and Government to step up resolve their differences call off the action this weekend and ensure that our Bank Holiday weekend and iconic events remain unscathed ”

“The public deser ves better than to be held hostage by the actions of a few The time for negotiation and compromise is now, and the consequences of continued inaction will be dire ”

Arrests Made in Crooked House Pub Fire Investigation

Two men have been arrested by police investigating a fire at the Crooked House which was known as Britain s wonkiest pub

A 66-year-old from Dudley and a 33-year-old from Milton Keynes were arrested on suspicion of arson with intent to endanger life

The Crooked House in Himley, Dudley, was gutted by a fire on the evening of Saturday 5 August, just two weeks after it was sold by pub group Marston’s to a developer Within 48 hours of the fire , the burnt-out shell of the landmark pub was knocked down without permission The total demolition of the site had not been sanctioned by South Staffordshire Council, which said it had only permitted the top floor to be demolished over safety fears

Earlier this month South Staffordshire Council said it was consulting with its legal team after the building, known as “Britain’s wonki-

est pub” was apparently demolished without permission, two days after the fire

The Crooked House was built in the 18th centur y and became a tourist attraction after mining in the area caused the building to partially sink, allowing visitors to roll coins and marbles uphill along the bar

In a statement the police said: “They remain in custody today (24 August) and are being questioned by officers while the investigation continues We continue to appeal to anyone with any information which could help us to get in touch Call 101, quoting incident 761 of 5 August or message us using Live Chat on our website –www staffordshire police uk You can also repor t anonymously by calling Crimestoppers on 0800 555 111 ”

Disability Considerations During A Redundancy Process

Making employees redundant is never easy or pleasant, but sometimes it is unavoidable Hospitality employers in the unfortunate position of having to make employees redundant need to ensure that they follow fair procedures and the law, ensuring that they do not breach the Equality Act 2010 and discriminate against disabled employees in the process

Paul Kelly, Head of Employment at Blacks Solicitors, discusses the duty for employers to make reasonable adjustments and take disabilities into consideration during the redundancy process as highlighted by a recent Employment Tribunal (ET) case THE LAW

The Equality Act 2010 protects those who fit the legal definition of disability from disability discrimination1 Section 6 of The Equality Act 2010 states: “A person (P) has a disability if (a) P has a physical or mental impairment, and (b) the impairment has a substantial and long-term adverse effect on P’s ability to carr y out normal day-to-day activities ”

REASONABLE ADJUSTMENTS AND CONSIDERATIONS

Employers have a legal responsibility to make reasonable adjustments in the workplace for disabled members of staff (where they are aware , or ought reasonably, to be aware of their disability) This may include adapting computer preferences or adjusting working hours to ensure that an employee is given the oppor tunity to complete their job to the same standard as an employee without a disability

When it comes to the redundancy process it’s also impor tant for hospitality employers to consider adjustments that can be made for any employees with a disability who are being considered for redundancy Some adjustments that can be made include disregarding an employee’s disability related absences when considering sickness absences and making alternative arrangements when an employee s disability or symptoms of their disability prevent them from attending consultation meetings in person

MAKING CONSIDERATIONS IN PRACTICE

A recent ET claim has ser ved as a reminder to employers of the impor tance of considering an employee’s

disability in the context of a redundancy procedure Ms Jandu (the Claimant) was employed by retailer Marks & Spencer as a layout planner from 2013, until her dismissal for redundancy in 2020

Ms Jandu had a historic diagnosis of dyslexia, which she disclosed to her employer at the star t of her employment in 2013 In order to make Reasonable Adjustments for Ms Jandu, Marks & Spencer implemented several processes and procedures, such as colour checking impor tant emails before they were sent to highlight errors, and colour coding emails to bring key information to her attention Ms Jandu found that these adjustments made by her employers were sufficient to help her to manage her disability

Following the announcement of redundancies in 2020, Ms Jandu was informed she was par t of this redundancy pool and underwent a consultation process The employer implemented a scoring matrix to determine which employees from the pool would actually be made redundant Ms Jandu was one of the individuals selected for redundancy, on the basis that she scored lowly in areas of leadership and communication In particular her employer's feedback focused on the quality of her emails which were described as ‘’rushed’ ‘’not thought through” and often containing inaccuracies

The employer’s decision was appealed by Ms Jandu who during her appeal process raised her dyslexia as a contributing factor to her selection and matrix score Her appeal was however unsuccessful Subsequently Ms Jandu issued a claim in the ET for both unfair dismissal and disability discrimination (including a failure by her employer to make reasonable adjustments) and her claim succeeded

The ET found that Ms Jandu’s condition met the legal definition of a disability given the impact it had on her ability to perform her daily activities and tasks, and that Ms Jandu was unfairly dismissed by her employer because the selection criteria established in the matrix criteria contained no objective elements and left considerable scope for subjective opinions The ET also found that her employer failed to make reasonable adjustments in respect of the redundancy scoring process to account for her disability In dismissing her, the company was found to have discriminated against Ms Jandu in the redundancy process because of things arising in consequence of her disability and no adjustments being made

CONSEQUENCES OF NOT MAKING CONSIDERATIONS

It’s vital for employers to ensure that an employee’s disabilities are considered throughout the redundancy process Following the ET, Mrs Jandu was awarded a total of £54,000 in compensation following the lack of considerations for her disability during the redundancy process

The case ultimately ser ves as a reminder that not only must redundancy procedures use fair and objective criteria, but also, in cases where employees have disabilities that may disadvantage them in their ever yday job role , employers should consider what steps need to be taken to alleviate this disadvantage and create a nondiscriminator y matrix of measurement

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

To Improve The Quality Of Your Drinking Water, You Need Additional Filtration

A Sediment filter takes the tap water through a 5-micron filter, removing plant spores, dander, algae , rust, insecticides, and some bacteria

Carbon filters remove sediment and par ticles and nasty tastes, and odours The activated carbon binds to the impurities taking them out of the water Over time the binding sites are filled, and the filter loses the ability to fur ther filter the water In some cases, bacteria can star t to grow on the filter so it is impor tant to change this filter ever y 4-6 months They remove impurities to around 2 microns in size , such as bacteria, moulds, and spores

SEDIMENT AND ACTIVATED CARBON FILTERS DON’T REMOVE MICRO-IMPURITIES

We are

said that

water and food so there is now an expectation for filters to remove these smaller impurities as well Now businesses are looking at Ultrafiltration which can remove impurities to 0 001 microns in size , which includes pesticides and herbicides, and Reverse osmosis filtration which can remove impurities to 0 0001 microns in size

These types of finer filtration will remove:

• 1 micron: Medical residues suc h as the pill, bromine , cr yptospor id um, microplastics

• 0 2 micron: Asbestos , heavy metals suc h as cadmium, copper and nic kel

• 0 1 micron: Makeup c ay copier toner paint insecticide dust lead dust skin flakes

• 0 001 microns: Dust Pesticides and herbicides nano-plast cs

0 0005 m cron: Viruses

Of course you can use distillation to purify your water this is where the water is vaporised so that it leaves behind inorganic minerals When the water recondenses you have demineralised water which is clean but with no taste , as the minerals have been removed with this process

The LUQEL Water Station has been engineered

The Customer is Always Right – Utilising Data to Create the Perfect Customer Experience

By Matthew Prosser, Regional Director, Agilysys (www agilysys com)

It won’t come as a shock to know that there is a huge amount of competition in the hospitality industr y In a post-pandemic world, society is warmly embracing the luxuries of travel and leisure again and hotels are at the centre of this boom

But, with the cost-of-living crisis affecting buying habits, consumers are only willing to par t with their hard-earned money if they feel they are getting the best and most luxurious treatment

The only way for hotels to be at the top of their game is to give their customers the best and most seamless experience ever They need to feel impor tant and cared for ; customers increasingly want to book experiences, not just a room From booking to waving goodbye at the end of their break it is vital that there is never a reason for them to consider going anywhere else

So how can businesses ensure that the only right choice for customers is to book with them?

DATA: ELEVATING THE GUEST EXPERIENCE

In the last few years, the hospitality industr y has seen an explosion in the use of technolog y to transform guest interactions From chatbots to self-ser vice options, there has been a dynamic and monumental shift

This has meant that ever y touchpoint in the guest journey is an oppor tunity for businesses to showcase how impor tant the guest is And good experiences are now more impor tant than ever

According to a study from Inc , the average dissatisfied customer tells 9 to 15 people about a bad experience And with the same study finding that one negative review requires roughly 40 positive ones to outweigh the damage , this is not a position business can afford to be in

Businesses need to lean on technolog y and data to provide exceptional guest experiences There are 6 key moments that are especially impactful in turning guests into champions or critics Proper ties that join people and technolog y to get ser vice and hospitality right in the moments are well on their way to reaping the rewards of High Return Hospitality

BOOKING

Star ting at the beginning: booking The first touchpoint and one that star ts well before travellers leave their homes This will set the tone for the entire visit and gives the proper ty a chance to create goodwill and increase profitability

There should be one main consideration; convenience should be top priority as more than anything else , consumers want the booking process to be streamlined and user-friendly

Consumers tend to shop around before making a decision so there should be an incentive to book This could be anything from a free room upgrade , a restaurant discount or extra loyalty points This could be make or break for a potential customer

CHECK-IN

The star t of the trip and the second touchpoint is of course check-in Although some hotels like to keep the option of a traditional front-of-desk staff to accommodate guests, others want a quick and slick check-in via a kiosk or mobile app

Increasingly, guests choose ‘mobile ever ything’ from check-in and room keys to payments and check-out

With larger proper ties where the front desk is busy and wait times can be long, kiosks are your best queuebusters This also means that guests who prefer a mobile check-in free up time for staff to attend to those

who enjoy the one-to-one check-in process

During the check-in process, give your guests the option for add-ons and upgrades This information will also help you stay up to date with the latest trends and consumer preferences to give you a competitive edge SERVICE

While staying at your hotel, ser vices should be always-on, digitally requestable , where and when guests prefer This is increasingly impor tant in driving satisfaction with travellers demanding access to ser vices at any time , in any place and via any device

Ser vices should allow guests and staff to communicate in real-time via text message or chat This solution is both practical and convenient and enables both par ties to respond directly and quickly With such ease of communication, guests will feel valued and heard

Personalization is especially impor tant here , and with the right data solutions, customer information can be used to create a highly curated guest stay experience Personalization holds a lot of weight when it comes to customer satisfaction According to McKinsey & Company, personalization typically drives a 10-15% revenue lift; the more skilful a business can be when it comes to applying data to build customer intimacy, the greater the return

FOOD AND BEVERAGE

Food and drink: one of the most impor tant aspects of any hospitality experience Guests seek convenience and immediacy with their food ser vices with food deliver y ser vices being more popular than ever Whether that’s grab-and-go or sit-down and dining, guests need an easy and efficient experience

There will be a variety of needs for each guest, from wanting to use their own devices to view menus to ordering at the poolside Contactless payment such as Apple Pay and Google Pay is therefore more impor tant than ever

Forward-looking hospitality venues are quickly moving beyond basic point-of-sale systems to embrace cutting-edge F&B solutions that drive efficiency and growth

CHECK-OUT

Making sure customers are able to depar t without the delay of complicated check out systems is a must Some guests prefer a traditional check-out experience whereas others opt for an easy digital and mobile exit Regardless of their preference , it should be quick and seamless If opting for the mobile check-out route , guests are able to review charges, settle bills securely and receive an electronic receipt all from the comfor t of the ride home

POST EXPERIENCE

It’s impor tant to remember that rewards encourage returns and elevating the post-experience is key Tying feedback to loyalty programs and special promotions will help to forge long-lasting guest relationships

Encourage repeat visits and positive reviews with personalized campaigns based on guests past experiences Personal touches such as acknowledging special dates like anniversaries and bir thdays Guests can also be encouraged to provide feedback in exchange for loyalty points and rewards

WRAPPING IT UP IN A BOW

So, it is clear that technolog y and data can and should be harnessed throughout the process to provide guests with the ultimate guest experience Through tailored and personalized approaches, hotels are able to present their customers with an experience they won’t forget

In a world where purse strings are tightening and guests are expecting more than ever, reviews are increasingly impor tant Give your customers all the reasons to write a glowing review The hospitality industr y can’t afford to miss a trick with this and will reap the benefits

Glasgow Pub Reopens Following Largest

Scottish Investment in Admiral Taverns’ History

The Millwood, formally known as The Finlay s in Glasgow, reopened on Friday 18th August following a transformational combined £250,000 investment from the UK’s leading community pub company, Admiral Taverns, and brand- new passionate licensee , Jacqueline Kyle

As a result of the refurbishment – which is Admiral Taverns’ biggest investment to date in Scotland – Jacqueline has been able to breathe a new lease of life into the pub Throughout the process, she has worked hard to retain the pub’s original features whilst enhancing the overall look and feel with brand-new modern furniture and fixtures

Inside the pub has been completely redecorated and features a brand-new bar, flooring, and lighting throughout to ensure customers feel welcome Outside , the pub boasts brand new lighting and signage to greet visitors, as well as a completely refurbished beer garden including new decking, furniture , and fencing

At the helm is popular local figure Jacqueline Kyle , who brings a wealth of industr y experience and charis-

ma to the pub Having worked in the pub industr y for seven years, the licensee will use her exper tise and passion to ensure that the Millwood becomes a pillar of the local area Having worked at the Millwood, formally known as The Finlay’s, for over three years, Jacqueline looks forward to being able to give back to her community

Licensee at The Millwood, Jacqueline Kyle , said: “It really is such an honour to take over The Millwood and to be a par t of this refurbishment I know how much this pub means to the community and I am delighted to have been able to reunite them with it Opening night was fantastic , meeting so many new faces and I can’t wait to see what the future holds

Liz Brady, Business Development Manager at Admiral Taverns commented: It s fantastic to see how passionate Jaqueline is about the pub, which has been demonstrated through her excellent suppor t throughout this refurbishment The opening night was a great success, and I am sure The Millwood will be a hub for the Glasgow community for many years to come I would recommend anyone in the area to take a visit, and I wish the pub ever y success for the future ”

Capital Investment Fuels Growth in Travel & Tourism

The World Travel & Tourism Council’s (WTTC) Travel & Tourism Economic Impact 2023 Global Trends Repor t reveals an encouraging resurgence in Travel & Tourism investment, overcoming pandemic setbacks and signalling a strong return to growth

From 2010 to 2019, investment grew steadily at 4 3% C AGR, growing from $754 6BN in 2010 to $1 1TN in 2019, or 4 5% of all economy-wide investment COVID-19 hit hard, leading to a 24% decline in 2020 and a fur ther 8% in 2021

Spurred by the global phenomenon of pent-up demand, Travel & Tourism investment surged to $856BN, up 11 1% from the previous year Although this was 22 5% shor t of 2019 levels, this was still 53% higher in 2022 than it was in 2000

In regions like Asia-Pacific and Africa, 2022 investment was 161% higher than in 2000 while Europe and the Middle East have shown more restrained growth In these regions the pandemic has undone much of the significant growth achieved in the last two decades

Never theless Travel & Tourism investment in these regions in 2022 stayed above the levels seen in 2000

The US leads the top ten markets in terms of absolute investment in the sector in 2022 with $213BN showing a sector ready to thrive once again China trails with a $146BN investment in 2022, with Saudi Arabia rounding out the top three with total investment of $42BN in the same year

Island destinations lead the top spots for Travel & Tourism investment as a total percentage share of their economies in 2022 The US Virgin Islands lead the way channelling 35% of total economic investment into

Travel & Tourism, followed closely by Antigua & Barbuda at 34% and Aruba at almost 32%

Private investment in new aircraft, hotels, and car fleets is essential for boosting the sector s capacity Public investment complements this growth, and together the combined investments create a powerful synerg y

The ripple effect is more jobs, bigger economies, and stronger communities

Julia Simpson, WTTC President & CEO, said: “Investment in Travel & Tourism is not just a numbers game; it is the hear tbeat of global connectivity and economic revival Despite the setbacks from the pandemic , 2022’s growth is a promising sign of what’s to come

“Investment in Travel & Tourism is integral to the world’s recover y and growth The sector’s resilience and potential for innovation continues to drive us forward We remain confident, yet vigilant, in our pursuit of a brighter, more connected global future ”

WTTC forecasts robust 11 5% growth in investment in 2023, amounting to $955BN, with a return to prepandemic levels anticipated by 2025 By 2033, WTTC forecasts a promising 6 1% average annual growth globally with the strongest annualised growth rates projected to be in Asia-Pacific and the Caribbean

However, the global hike in interest rates creates challenges for future investment With central banks increasing interest rates to combat rising inflation the cost of borrowing and products increases

Higher interest rates could present a risk to future investment in the sector so it’s crucial that the public and private sectors work together to innovate to ensure the continual strengthening of this vital sector

Mental Health at Work and the Institute of Hospitality

Announce Toolkit to Support the Hospitality Industry

discussing their health concerns with their colleagues

Sarah Merrington, Head of the Mental Health at Work Programme at Mind, said: “The hospitality industr y has had a par ticularly tough few yearsjust as the sector begins to recover from the Covid-19 pandemic , it’s hit with a cost-of-living crisis, which is affecting employers and their people in so many ways

The Institute of Hospitality (IoH) has joined forces with Mental Health at Work, a programme curated by Mind, to produce a toolkit for its members and wider hospitality industr y to suppor t their mental health

The new toolkit provides a range of resources to help individuals across the industr y tackle mental health issues in the workplace including information on financial wellbeing how to deal with stress and more

IoH CEO Rober t Richardson said: “We are delighted to work with Mental Health at Work

Mental health issues continue to be a major par t of ever yday life in the industr y And while the conditions and working practices across the industr y have improved in recent years, there is still a great deal of change required This latest initiative in conjunction with Mind is all par t of the change needed However small it may seem; this mental health toolkit moves us in the right direction and is available to ever yone in the hospitality industr y to access

The new toolkit is being launched following a survey by Burnt Chef, which found 8 out of 10 (84%) people had experienced mental health issues within their career, and 46% saying they felt uncomfor table

Good mental health is vitality impor tant in the workplace A recent sur vey from RSPH (Royal Society of Public Health) confirmed more than 4 out of 5 of people repor ted feeling stressed directly because of their job

“Something desperately needs to change That’s why we ’ re delighted to par tner with the Institute of Hospitality, to help provide suppor t to the hospitality sector at a time when it’s so needed Hospitality is a people driven industr y, built around customer experience - and the best customer experiences begin and end with happy, healthy staff Looking after your people at work is so impor tant ”

Dorothea Jones MIH, the IoH s lead on Equity Diversity and Inclusion (EDI) added: “As the global professional body for the hospitality industr y we take our role to help suppor t those professionals within the industr y extremely seriously As the IoH’s lead on EDI, it is crucial we collaborate with other significant organisations to access their exper tise and combine it alongside our own Ever yone needs to understand the impact that mental health has on daily life If this Mental Health at Work toolkit helps just one person in the industr y, we will have collectively made a difference ”

You can access the toolkit here

Workforce Management Should Be A ‘Shore Thing’ During Summer Tourism Peaks

2022 saw the UK welcome 32 1 million tourists wishing to explore what Britain has to offer, with visitor numbers peaking in Q3 As we hit the summer rush hospitality businesses need the capacity to grow their workforce to meet the demands set by tourist numbers and capitalise on vital revenue oppor tunities

Summer months in the UK see more than three times the number of tourists versus other times of year, meaning businesses need sufficient staff to manage this peak while also considering staffing levels across the lower demand months

Labour shor tages add to this consideration, both from a labour supply and annual leave perspective Seasonal businesses should leverage innovative staffing solutions and technolog y to manage their workforce through peaks and troughs in a tight labour market

THE REVIVAL OF THE GIG ECONOMY

Seasonal workers were always a go-to for seaside resor ts in the UK, but now the gig economy is creeping into towns and cities as a flexible way for leisure businesses to ser ve increased customer numbers Ceridian's latest Executive Sur vey has found that 64% of UK executives predict their reliance on gig or temporar y workers will rise over the next two years as businesses of all types seek agility in their labour force

Gig workers can be par ticularly helpful to fill gaps in teams, ensuring visitors to have a continuous high level of ser vice However, with many businesses now relying on temporar y workers to suppor t their existing workforce during peaks in demand, leaders should be prepared to follow the guidance from the UK government stating that individuals in the gig economy can qualify as ‘workers’ This means they are entitled to core employment protections and cer tain benefits in the same way as permanent employees Leveraging a holistic human capital management (HCM) software solution can help simplify the onboarding and integration process for gig workers, while helping businesses cut through complexity and maintain compliance with relevant laws and employment regulations

Wendy Muirhead, MD and Regional Leader for EMEA, Ceridian (www.ceridian.com)

MANAGING AND INCENTIVISING EXISTING STAFF

Another way of increasing capacity over summer is by offering more shifts to existing members of staff Legal and common-sense limits apply here , but there are ways to make extra shifts work better for employees, by allowing them to trade shifts with a self-ser ve mobile app or allowing them to receive their pay more quickly – even instantly Using solutions like early net earned wage access allows staff to receive their earned pay straight after their shifts rather than waiting until payday Some solutions even offer this ser vice at no cost to the employee , reducing barriers and enhancing companies’ talent acquisition and retention effor ts

These innovative on-demand pay solutions can incentivise staff to pick up extra shifts as they’ll see an immediate benefit, with the money arriving in their account far more quickly In trials in the US, 56% of users of this technolog y between the ages of 18-29 said they feel more inclined to pick up extra shifts because they know they will have access to those wages by the end of their workday

Alongside solutions like EWA, it’s impor tant for seasonal businesses to employ workforce management solutions that give a clear view of ser vice and staffing levels, enabling management to make agile decisions

Understanding this can also help with employee retention since businesses can clearly identify shift patterns which may be more likely to lead to workers experiencing symptoms of burnout

Managers must prioritise smar t scheduling as a vital par t of workforce management to ensure proper staffing and to avoid churn or labour shor tages during peak times This consideration could help prevent businesses becoming a statistic at their most impor tant moments of the year

ALWAYS HAVING ONE EYE ON THE FUTURE

Seasonal businesses have a lot to juggle during the summer months without adding the threat of staff shor tages By investing in agile workforce management strategies and innovative incentives to keep existing staff engaged, businesses can plan months in advance and eventually predict when they will need to look for temporar y staff or incentivise existing staff to pick up extra shifts

By having a holistic strateg y in place businesses can manage the peak season without compromising on care for their workforce or customer satisfaction Ensuring happy staff and customers is a great way to control the controllables – leaving hospitality providers with more time to think about the great British weather

CAMRA Announces The Top 16 Pubs In The UK

The top 16 pubs in the countr y have been announced by the Campaign for Real Ale (C AMRA) following a year of rigorous judging in its National Pub of the Year competition

Covering the entire UK, the regional finalists battled it out with thousands of pubs across the countr y to be crowned the winner in their area

The cream of the crop will now go forward to the grand final for the National Pub of the Year 2023 crown – the highest accolade afforded to British pubs The final four will be announced in October before the overall winner is announced early 2024 Pubs in the competition are scored on their atmosphere decor welcome , ser vice , inclusivity, overall impression, but most impor tantly – the quality of live beer, real cider and perr y Last year ’ s winner was the Tamwor th Tap, Staffordshire which has once again reached the final 16

Tamwor th Tap: Pub of the Year 2022 and Regional West Midlands winner 2023

In the wake of the demolition of the Crooked House , C AMRA recently declared the issue of unlawful conversion and demolition of pubs in England a ‘nationwide scandal’

In 2017 planning law was changed so that pubs in England could not be conver ted or demolished without planning permission, but shocking figures published by C AMRA last week show that over 30 pubs may have been demolished or conver ted without planning permission in the last six months The recognition and cele-

bration of top-quality pubs has never been more impor tant in the fight to ensure that locals across the countr y are thriving and kept safe from demolitions such as these

Andrea Briers, National Coordinator for the Pub of the Year competition says:

“I am delighted to announce this year ’ s final 16 pubs I would like to congratulate each and ever y one of them for their hard work against a difficult backdrop for the trade with increasing energ y costs business rates and the cost-of-living crisis impacting on people visiting pubs

“It is testament to the winners that they are facing these challenges head on and they are a shining example to what can be done I would also like to thank their loyal customers who continue to suppor t them in these difficult times

There are thousands of amazing pubs across the countr y and I would encourage ever yone to visit their local and seek out others where they live Not only will that suppor t local businesses, but pubs play a vital par t in communities which we want to both protect, promote and see them thrive ”

To See The Top 16 Regional Winners go to https://catererlicensee com/camra-announces-the-top-16-pubs-in-the-uk-2/

Greene King Pub Partners Nominated as Finalist for British Franchise Awards

Greene King Pub Par tners the leased tenanted and franchise division of Greene King has made it to the finals of the prestigious 2023 BFA HSBC British Franchise Awards

Founded in 1977, the British Franchise Association (BFA) is a self-regulating governing body, formed to accredit and promote franchise systems that meet strict ethical and business criteria

In contention for the award amongst hundreds of other franchise businesses, Greene King Pub Par tners are finalists for the “Leadership & Culture” categor y

Greene King Pub Par tners established its Pub Franchise Agreement and its Hive Pubs franchise concept almost two years ago, and since then has grown at rapid pace with over 35 Hive Pub openings in the last year and a half

Aimed at those with experience of running a pub, the Hive Pubs franchise agreement gives licensees a ready to trade pub within a proven branded concept for just £5,000 ingoing cost Franchisees get a minimum guaranteed annual income of £20,000 which is paid weekly They also get a percentage of food and drink sales In addition, they get a share of the profits in their pub and can earn a bonus on top of this

Hive Pubs recently won “Best New Concept” at the Foodser vice Equipment Journal 2022 Awards and Greene King was recently accredited for its franchise pub offer by the British Franchise Association

Commenting on the announcement Penny Baldwin Franchise Operations Director for Greene King Pub Par tners, said:

“We are absolutely delighted to have reached the finals of these awards, which recognise the close relationships we hold with our franchise par tners and the unrivalled suppor t we provide them

As a growing franchise operation, we remain committed to upholding the highest standards for our franchisees ”

Pip Wilkins, Chief Executive of the BFA said:

We would like to offer our enormous congratulations to all this year s finalists We applaud our finalists for their enthusiasm, dedication and tenacity and for continuing to uphold the highest standards of the association ”

UK Head of Franchise , Commercial Banking at sponsors HSBC Bank Gillian Morris said:

“Shor tlisting candidates for the HSBC bfa Awards is one of the toughest challenges of the year, once more the candidates were a ver y high standard, and it was ver y tough to shor tlist just a few entries ”

Winners will be announced at a gala black-tie event following the BFA’s annual conference on 9th November 2023

Consumer enthusiasm for eating and drinking out this year has been dampened by the challenges posed by the cost of living crisis, despite some indications of a positive outlook for the sector earlier in 2023

The frequency of out of home occasions has flatlined and spend growth is behind inflation year-on-year There has been a modest increase in penetration driven by necessity-based visits – up +1 7ppts – however, more lucrative dining-out missions have not seen growth as cash-conscious consumers reduce their spending on social dining

The ser vice-led market is suffering amid the cost living crisis, with pubs & bars and restaurants declining -0 2ppts year-on-year Among necessity-based visits, drink-only occasions gained the most share , up +0 9ppts as the June heatwave led to more consumers purchasing drinks out of home Consumers were also out and about in city cen-

tres and workplaces in greater numbers compared to last year with the slow post-pandemic return to normality Dinner occasions, on the other hand, continued to decline , down -1 0ppt

The rise in necessity-based trips in the sector is a driver of quick ser vice needs and demonstrates that consumer needs are changing The growth of QS restaurants and retail channels reveals that consumers are , increasingly, looking for a fast or friendly ser vice

One significant shift in consumer mindset when compared to last year is that occasions have become more treat-led with these visits experiencing a rise of +0 8ppts Therefore to be most effective marketing should include treat-led messaging to encourage consumer engagement with the market

Former Greene King Managed Pub Becomes Hive Pub After £500,000 Transformation

Former Greene King managed pub The Ainsty in York has reopened as a Hive Pub after a £500,000 transformation by pub owner Greene King

As par t of its transformation the pub has been overhauled both inside and out – expanding and upgrading its space and facilities for local pub goers

Inside , the pub has all new furniture and fittings, including new seating, benches, lighting, interior design and a new bar

Outside , the garden at the pub has also been transformed with beautiful outdoor garden furniture and enhanced landscaping to make the most of the pub’s beer garden

The pub will be operated by franchisees Simon and Avan Brind, who are husband and wife and both have over 20 years ’ experience each in the hospitality sector and pubs Both also live locally in the area and

know a lot of the community who will use The Ainsty

Hive Pubs recently won Best New Concept at the Foodser vice Equipment Journal 2022 Awards and Greene King was recently accredited for its franchise pub offer by the British Franchise Association

Simon and Avan Brind, Franchisees of The Ainsty, said: “We cannot wait to welcome ever yone into the all-new Ainsty! “Greene King’s investment in The Ainsty to transform it into a Hive Pub has been exceptional and quite frankly the pub is looking spectacular

“In line with the Hive Pubs franchise concept we will be a community first pub offering great enter tainment, food and drinks ”

Dan Robinson Managing Director of Greene King Pub Par tners, said: “We know The Ainsty is special to the local community, so as a Hive Pub we have put significant investment in the site to give it a new lease of live Combined with the passion and drive of Simon and Avan as franchisees the pub is in great hands!”

Maximizing the Impact of Outdoor Lighting for Guest Experience

attention to decorative features such as architectural details, garden statues and ar t, which will create stylish focal points The key is to provide just enough lighting without overpowering the natural environment

CREATE A SEAMLESS LOOK FROM INSIDE TO OUT

Mara Rypacek-Miller, MD of Industville , appreciates that with careful thought and planning, outdoor lighting can have a huge impact on guest enjoyment in a hotel, restaurant and bar. Here , she discusses the principles of outdoor lighting to help hospitality businesses stand out amongst their competitor s and deliver an unforgettable , immer sive guest experience

LAYER LIGHTING

Layered lighting refers to the ar t of combining multiple types of lighting to create an extra memorable atmosphere Just like an interior designer layers a room consider layering your outdoor space with light and shadows to create depth and interest, captivating guests

Embrace a range of light sources from low-level fixtures to illuminate walkways, trees and gardens, to ambient lighting to create a comfor table level of practical illumination Add in accent lighting to draw

Exteriors are now viewed as an extension of interiors and to create a seamless look from inside the building to out, it’s impor tant to make sure the outdoor lighting fixtures are just as stylish and polished as their indoor counterpar ts Think about material and colour ; for example if your interiors exhibit industrial accents, adding rustic sconces and wall fixtures outside will create a unified feel throughout the space The indoor lighting should also reflect the personality of the brand and so ensuring the outdoor lighting complements this, will also ensure a cohesive feel

ZONE SEATING AREAS

When creating outdoor lighting for hospitality venues, it s impor tant to think about both design and function Consider how different par ts of your outside space should be lit differently, such as a well-lit patio that attracts guests for drinks more formal dining areas which look great with statement pendants, or cosy, more intimate corners requiring softer atmospheric lighting With the right setup, you can create zones for these different seating areas, with each one benefitting from the correct levels of illumination to create the perfect atmosphere Experiment

with different lighting temperatures to suit your theme Warmer tones emit a cosy feel while cooler tones appear more contemporar y

ILLUMINATING WALKWAYS

Lighting up pathways leading to and from the building will not only create a sense of safety for your guests, but also provide a sense of grandeur by guiding them through well-lit pathways Guests appreciate being able to walk comfor tably in the evening without worries of hidden obstacles in front of them

CONSIDER SUSTAINABLE AND ENERGY-SAVING LIGHTING OPTIONS

When designing lighting for outdoor spaces, consider the sustainability of any choices Customers are increasingly looking for more sustainable options and hotels need to meet that demand

There are several energ y-saving lighting solutions that can be explored when planning for outdoor areas in hotels Utilising LED lighting is an efficient way to reduce electricity bills and maintenance costs, as it uses 75% less energ y than traditional lighting sources Choosing quality fixtures that are made to last and stand the test of time , will also ensure they do not need replacing for many years

Occupancy-based sensors that detect movement and adjust lighting accordingly are another good choice Taking advantage of these eco-friendly options can lead to significant cost savings in the long run

CONCLUSION

By strategically designing and utilising outdoor lighting, hospitality professionals can create an inviting atmosphere that will keep guests coming back again and again

Wetherspoon To Open At Heathrow Terminal 4

Wetherspoon chief executive John Hutson said: “ We are looking forward to opening The Star Light

“We have operated units at Heathrow Airpor t since 1991 and are proud of our association with one of the world’s largest airpor ts ”

The name refers to the fact that towards the end of World War II, land in and around Heathrow was requisitioned for an international airpor t

On 6 December 1945 Donald Bennett landed the first civil aircraft (a 13 seat Avro 691 Lancastrian), named Star Light

In 1946 the new airpor t was officially named ‘London Airpor t’ and renamed Heathrow in 1966

Le Gavroche Closes Upper Brook Street Site After More Than 55 Years

Michel Roux has announced the closure of Le Gavroche at the Upper Brook Street site where the restaurant has operated for over 55 years The restaurant will close in Januar y 2024

Originally opened in 1967 by Michel’s father Alber t and uncle Michel Le Gavroche was the first restaurant in the UK to gain one , two and three Michelin stars (it currently holds two) it has become known as “the last bastion in London of classically rich French haute cuisine” and a London institution, internationally recognised for its culinar y excellence and unparalleled attention to detail

Headed by Michel Roux Jr since 1991, Michel says that he is looking for a better work/life balance without the daily demands of a busy Michelin-starred restaurant and that the upcoming end of his current lease gave him the oppor tunity to assess and consider his future “The pressure to be able to deliver the high quality that ever yone expects is wearing when it s ever y day, and ever y plate

“The closure of Le Gavroche at this site is about turning the page and moving forward so I can focus on my family as well our other businesses ”

Michel will continue to head up the F & B operations at The Langham London; working with the ICMI Hotel Group operating the Roux restaurants in Scotland; consulting for Compass Group and catering at major spor ting events with them including the Wimbledon Championships

I ve also recently announced a collaboration with Cunard at Sea, and of course

I will continue to create my cookbooks and TV series ”

Michel s daughter Emily and son-in-law Diego Ferrari will continue to operate their successful Notting Hill restaurant Caractère , and Michel will cook there from time to time for special eents

Le Gavroche brand and the limited company will be retained by the family and will be used for special events and pop ups, private and public , in different locations, potentially around the world “I am pleased to have made this decision and excited to take Le Gavroche on the road, to be a master of Le Gavroche rather than it being my master,” says Michel

Cooking Up A Solution – Saving Costs By Recycling Food Waste

Despite soaring energ y prices unaffordable commercial rent hikes and wage demands going through the roof, food waste is still widely considered one of the catering sector s highest costs Philip Simpson, commercial director at ReFood, explains why recycling can help to make a notable difference to both sustainability credentials and the bottom line

According to insight from AI technolog y business Winnow, commercial kitchens typically throw away between 4-12% of all the food they purchase From plate scrapings and spoiled produce to shells, gristle , peelings and bones the vast majority of unwanted waste is simply binned

However with landfill tax rates across England and Nor thern Ireland now sitting at a staggering £96 70 per tonne combined with everincreasing budgetar y pressures resulting from the aftermath of the COVID-19 pandemic , food waste is fast becoming one of the sector s largest overheads – and by far its biggest headache

Is this perfect storm of market forces the final nail in the coffin for the UK’s struggling catering and hospitality sector, or is there an effective solution that could help to successfully offset bills? At ReFood, we believe the latter Indeed, if waste is seen as a resource , businesses have the oppor tunity to reduce their disposal costs alone by more than 50%

A SUSTAINABLE SOLUTION

Food waste recycling sees food broken down in the absence of oxygen via anaerobic digestion (AD) to create renewable energ y and sustainable

liquid biofer tiliser Nothing is wasted from star t to finish, which means that food waste can be easily diver ted away from landfill with zero landfill tax charges to pay

For catering and hospitality businesses, this could see waste management bills effectively cut in half – a sizeable impact to operational overheads But the positives don’t end there Alongside the financial benefits, food waste recycling delivers a notable environmental impact too When food waste rots in landfill it releases greenhouse gas emissions with a global warming potential more than 21 times greater than carbon dioxide By switching from traditional waste management solutions to

food waste recycling you effectively eliminate the issue

As the UK’s leading food waste recycler ReFood operates three stateof-the-ar t facilities in Dagenham, Doncaster and Widnes, which collectively handle 480,000 tonnes of food waste ever y year Working with organisations operating across the food supply chain, including hospitality and catering businesses, our operations play a key role in diver ting unavoidable waste away from landfill

Harnessing the anaerobic digestion (AD) process, whereby food waste is degraded in the absence of oxygen our operations capture the methane released and use it to create renewable energ y The residual material, a liquid digestate , is used as a biofer tiliser to aid crop growth

As the sector looks forward to its long-awaited resurgence , tight overheads and uncer tainty over future customer demand means that savvy operators should be looking at effective ways to cut unnecessar y costs Cutting waste relies on a multi-faceted approach to tackle it from multiple angles

If adopted in line with the principles outlined by the food waste hierarchy food waste recycling recognises waste as the valuable resource it is A simple yet effective solution businesses can diver t waste from landfill improve profits and boost their green credentials alongside See the adver t on the facing page for details of how ReFood can help your business

Tom Kerridge To Open The Butcher’s Tap & Grill In Chelsea

Celebrity Chef Tom Kerridge has confirmed that his new venture , The Butcher’s Tap & Grill on Tyron

pork, Longland Farm Duck and Suffolk Texel lamb

A rotating roster of drinks will include Marlow favourite Rebellion Lager alongside some local London craft beers The wine list has been carefully chosen by Gavin Hills from The Hand & Flowers and will include wines by the glass predominantly new world

The site formally The Queen’s Head is currently in shell condition and will be completely re-designed by Tibbatts Abel including a brand new bar and dining area commercial kitchens toilets and back of house

areas The pub will be on two levels with carefully designed areas for drinking, eating and celebrating Reflecting the location and quality of its neighbours the pub will feature a beautiful focal hardwood bar topped with zinc handmade lighting, curated ar t, vintage flooring and British made decorative tiles Comfor table booth seating in cracked olive and chestnut leather creates an inviting and welcoming space A bespoke timber staircase leads to the basement level where the open plan kitchen will create a sense of theatre Meat ageing fridges highlight the quality of produce used, which include the same suppliers to The Hand & Flowers and The Coach in Marlow

Tom Kerridge says, “We are delighted to have secured such a prestigious location for our second Butcher’s Tap & Grill The pub will be a spin off from the original, in that it is not a carbon copy of the Marlow pub, more emphasis will be placed on drinks and the bar in Chelsea and we will not offer a takeaway butcher’s ser vice but guests will be able to choose their cuts from the meat fridge We ver y much want to be a local’s local, somewhere to pop in, have a pint, watch some spor t have a bite and relax We will also be dog friendly so well behaved four legged friends are ver y welcome too!”

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Total Food and Drink Consumed Through the UK Eating Out Channel Will Be Worth £116.6bn by 2028

2024 is predicted to see modest growth of 4 1% in eating out, primarily driven by price increases lagging behind commodity inflation rates This will however be offset by a continuing reduction in visits and down trading within the sector The longer-term view sees hospitality volume growth returning from the beginning of 2025 as real wage growth and consumer confidence improves

Full ser vice restaurants: 2023-2028 +2 5bn (+13%), 20% share of eating out market

Full ser vice restaurants will take a volume hit in 2023 as less peop e eat out in an attempt to save money

• A higher propor tion of customer spending wi l go towards food-led pubs vs middle-range restaurants in the shor t-term

• Inflation is propping up the sector, but operator s are attempting to absorb the costs to avoid losing customer s

• Long-term growth will be slower than Quic k Ser vice Restaurants (QSRs) as lower-income consumer s pr ior itise this sector when household incomes increase

Coffee shops and cafes w ll exper ence an overall dec line in dr inks as less people visit for this reason They w ll also see a dec line in food as more customer s trade down to dr nks only

• As more consumer s return to eating out in the long-term, some will c hoose to visit full ser vice restaurants again

However, this will be par tially offset by those on lower incomes continuing with ingrained savvy behaviour s

Quick Ser vice Restaurants (QSRs): 2023 – 2028

+7.5bn (+23%), 34% share of eating out market

• The QSR sector will fare better than full ser vice restaurants as the frequenc y and number of vis ts won’t be as impacted

• Volume impact will be var ied – while the types and number of visits wi l be down in the shor t-term, with some customer s opting out of eating out altogether, some of this will be offset by those trading down to QSRs from full ser vice restaurants

• London sites will continue to struggle due to hybr d working However, tour ism levels in the summer will help to offset this in the shor t-term

• Brands with more of a value-dr iven message will cont nue with expansion plans , whereas smaller ndependent operator s will see more c losures

Pubs and bars: 2023 – 2028

+5 4bn (+24%), 23% of the

eating out market

• There will be a slowdown n pub c losures throughout the rest of 2023, with IGD forecasting the estate as -1 2% vs 2022 by the end of the year Many independent pubs have been reducing their opening days/hour s as a result of increasing overheads and lower demand, whic h will only continue as consumer s visit less

• Pr ice increases have been most notable on add-ons , side dishes and star ter s This strategy helps to protect main meals by shielding it from pr ice hikes , combatting where consumer s have been downgrading from a main to snac ks and star ter s

• The pub landscape is evolving to branded managed sites with larger capacity replacing smaller, urban and remote sites Because of this , the pub sector will star t to gain share of the total eating out market again once the economic environment improves from 2025

Premium sation across both the food and dr ink offer will also dr ive value growth long-term

Accommodation: 2023 – 2028 +£2.2bn (+20%), 11% share of the eating out market

• With more tour ism ant cipated this year there will be a benefit to hotels in areas with high over seas demand, suc h as Edinburgh and London Combined

with an attractive exc hange rate this wi l dr ive an increase in meals ser ved

• Domestic travel is also expected to increase as more peop e opt for staycat ons in an attempt to save money

• A propor tion of those travelling within the UK will be looking to save while on holiday and c hoose self-cater ing options as a c heaper option to catered accommodation or eat ng out Looking ahead to 2028 IGD anticipates this sector’s growth to slow as consumer s return to foreign holidays as d sposable income increases

Leisure: 2023 – 2028 +0.5bn (16%), 3% share of the eating out market

• As with the accommodation sector, leisure will benefit from increased levels of tour ism and staycations in 2023 as holidays to the UK return to pre-covid levels , whic h will he p to bolster visitor attractions and enter tainment venues The increase in vis tor s to these sites will dr ive an uplift in meals but will be offset by consumer s opting for c heaper options or br inging their own food from home

• Cinemas will continue to struggle to return to pre-pandemic levels with a r ise in home insper iences available , coup ed with cost-of-living cutbac ks

• Exciting exper ientia venues will appeal to the new generation of consumer s These all-encompassing sites whic h provide consumer s with exper iences that cannot be replicated at home will dr ive growth in this sector, replacing tradit onal cinema and theatre visits

Workplace: 2023 – 2028 +0.4bn (16%), 3% share of the eating out market

• Workplace cater ing took a huge blow when the pandemic hit and will never be the same again

• Growth in 2023 vs 2022 is sole y dr iven by pr ice increases from inflation for this sector With a slight increase in the number of people going bac k to offices there is a small upturn in meals ser ved, however this is offset by employer s reducing spend from lunc hes to snac ks and dr inks only

The manufactur ing cohor t of this sector makes up around 43% of the overall value , whic h s more stable with employees having to work on-site

• As hybr id working remains , many employer s have adapted their workplace food offer, w th developments in vending and mini-markets creating a more flexible and cost-effective prov sion

Looking ahead, it’s l kely that cater ing offer s will be used as an incentive for more office-based working

Increase Sales with Crisps and Snacks from Tayto Group

“Conser ving cash and maximising sales have never been more important to the on-trade Bar Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it

Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference explains Matt Smith, Marketing Director for Tayto Group Ltd owners of the UK’s top pork snacks brands – Mr Porky and Midland Snacks – as well as the awardwinning hospitality-exclusive REAL Hand Cooked Crisps

REAL-ly GREAT NEWS – REAL HAND COOKED CRISPS WIN TWO 2-STAR GREAT TASTE 2023 AWARDS!

Tayto Group are delighted to announce they have been awarded TWO 2-star Great Taste Awards for their premium hospitality-exclusive REAL Hand Cooked Crisps flavours – Sea Salt & Black Pepper and Sea Salt & Cider Vinegar

Great Taste - the world’s most coveted food and drink award - is recognised as a stamp of excellence among consumers and trade alike and celebrates taste above all else Two-star awards are given only to products considered “above and beyond delicious – OUTSTANDING!”

Adding to their already impressive list of Great Taste Award winning flavours – Sea Salt, Sweet Chilli and Roast Ox - is a real testament to the care and exper tise of the REAL Hand Cooked Crisps brand

By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains “Our research shows that most people either have no idea what they pay for pub snacks or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack1 All it takes is for staff to ask Do you want some snacks with your drinks?”

Snacks also have the potential to increase sales of drinks Pork scratchings are a great example The perfect par tner to cider wine and especially premium beers and lagers their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack This comes as no surprise as 83% of pork snacks are consumed with a drink The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience There really is no matching a scratching!

Premium crisps are another essential bar snack given 82% of pub goers eat them4 and consumers are willing to pay up to 30% more for premium over standard products Having products that aren’t available in supermarkets such as REAL Hand Cooked Crisps also enables venues to justify their premium pricing

It’s impor tant to cover a large range of ages and dietar y requirements with your snacks offering Pub goers are more and more conscious about what they – and their families – eat, and many follow a free from diet The premium REAL Hand Cooked Crisps range is gluten free , with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too For younger family member, Animal Adventures are lightly salted animal-shaped fun snacks which are gluten-free , with no ar tificial preser vatives or ar tificial colours and suitable for vegetarians Ringos Puffs have also been launched - with a low calorie content and low salt levels they pack a flavour punch and the light bite appeals to all ages

MERCHANDISING TIPS

Pub consumers look for brands they can trust and it’s impor tant to stock proven sellers! Tayto has a range of award-winning snacks to suit ever y pub:

– Mr Porky Original Scratchings – the No 1 brand from the most recognised name in scratc hings and a Great Taste award-winning scratc hing

– Mid and Snac ks Traditional Scratc h ngs – the No 2 brand6 and our bestselling pubcard – is also a Great Taste award-winning hand cooked scratc hings using a recipe that has stood the test of time

– Mr Porky Crispy Strips - a lighter bite , akin to cr ispy bacon r ind, for those who want all the taste of a scratc hing but a less hard texture , and another Great Taste award-winner

– REAL Hand Cooked Crisps – premium, award-winning, hospitality exc lu-

sive cr isps with strong flavour s and c haracterful pac kaging whic h really stands out and dr ives sales

Animal Adventures – vegetar ian, gluten-free , no added nasties , an malshaped fun snac ks that kids love

Ringos Puffs – The lighter snac k in Sweet Chilli and BBQ whic h is ow in calor ies and salt – a flavour pac ked snac k for all ages

Given that snac k sales increase by up to 80% when they are more visible7, Tayto provides pub-focused solutions suc h as eye-catc hing pubcards for pork scratc hings to be hung behind the bar and a range of FREE POS for REAL cr isps - avai able at realcr isps com/POS

CLOSE THE DEAL

Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks Thankfully there are a few simple tips for venues to achieve this:

Stoc k a range of proven, premium snac ks that have been developed for the licensed sector

o Award-winning pork scratc hing pubcards from Midland Snac ks and Mr Porky

o Premium REAL Hand Cooked Cr isps - whic h are exc lusive to the hospitality sector

o ‘Lighter’ options suc h as Animal Adventures for c hildren and Ringos Puffs for all ages

Get your team to prompt purc hase

o ‘Would you like some snac ks with your dr nks?’ s all it takes!

– Put your snac ks where customer s can see them

o Pubcards or c lip str ips behind the bar

o A full range of cr isps on the bar

o Bar runner s and coaster s are great eye-catc hing prompts

For fur ther information see the adver t on the facing page , Tel: 01536 204200 or visit www taytogroup com

NTIA Says “Outrage Grows Over Astonishing FTSE 100 CEO Earnings Surge, Fuelling Calls for Economic Fairness”

The new repor t shows that the FTSE 100 CEO pay increased from £3 38m in 2021 to £3 91m in 2022 Median CEO pay is now 118 times that of the median UK full-time worker, compared to 108 times in 2021 and 79 times in 2020 https://highpaycentre org/ftse-100-ceosget-half-a-million-pound-pay-rise/

This is the highest level of median pay since 2017, and is an increase of 16% on the median FTSE 100 CEO pay in 2021 which stood at £3 38 million

At a time when so many households and businesses are struggling with costs it is surely not desirable or sensible for companies including some of Britain’s biggest employers to prioritise a half a million pound pay rise for executives who are already multi millionaires

Michael Kill CEO NTIA Says: “The Night Time Industries Association (NTIA) is deeply concerned by the growing chasm between the compensation of high-level executives and the median pay of the workforce Recent figures revealing that FTSE 100 CEOs’ salaries are now 118 times the median full-time worker’s pay in the UK have underscored a stark and troubling reality ”

“This alarming disparity has raised questions about the fairness and sustainability of our economic landscape While hardworking employees form the backbone of our economy, it is dishear tening to witness such incon-

gruity between their remuneration and that of top executives The time has come for a comprehensive evaluation of executive compensation practices to ensure they align with societal expectations and promote a just and balanced economy ”

“The inclusion of senior executives from energ y companies in this conversation is par ticularly concerning given the current challenges faced by both businesses and individuals regarding energ y supply As energ y costs continue to rise placing additional burdens on households and industries alike , it is essential that we hold those at the helm accountable for their actions and decisions

“The Night Time Industries Association calls upon the government to address these disparities urgently and meaningfully It is the responsibility of our leaders to foster an environment where economic prosperity is shared equitably among all members of society We must recalibrate our priorities to ensure that hardworking individuals are not left behind, especially during these times of economic uncer tainty ”

“As the CEO of the NTIA, I implore the government to enact policies that bridge the gap between executive compensation and worker salaries, and hold senior business leaders who are profiting from vulnerability personally accountable By doing so, we can strengthen our society’s foundation, promote unity, and ensure that our economic progress is inclusive and sustainable for all ”

The Top 10 Must Visit Tourist Destinations in Britain, According to Instagram

clock tower is a mainstay of the London skyline and, therefore , popular with Instagram users visiting the capital

The Cotswolds is the four th most Instagrammable destination in Britain, with #cotswolds surpassing over 2 4 million posts on Instagram The area is beloved for its typically green English landscapes and stone walls and is a popular wedding destination within the countr y with #cotswoldswedding raking in 102 000 Instagram posts

The Peak District is the fifth most Instagrammable destination with #peakdistrict amassing over 2 1 million posts on Instagram Known for its natural beauty, the Peak District national park has an abundance of lakes and waterfalls, making a picture-perfect Instagram post with many posts of users taking a swim

historic times

Finishing of the list is Scotland’s Isle of Skye as the tenth most Instagrammable with over 993,000 posts Instagram users post captions and uploads of the Isle of Skye as a must visit destinations for hikers, as well as uploading posts of the ‘fair y pools ’ The fair y pools are natural small waterfalls with aqua blue water streaming down making them a scenic and popular Instagram post

An InsureMy spokesperson commented on the findings: “With the ongoing cost of living crisis many people are choosing to forego a trip abroad and stay in Britain ”

The Lake District is officially Britain’s most Instagrammable tourist attraction, a new study has shown The study, conducted by caravan insurance exper ts InsureMy, analysed hashtags on Instagram to establish the most famous destinations and attractions in Britain

The Lake District has been revealed as Britain s most Instagrammable destination, with #lakedistrict surpassing over 4 9 million posts on Instagram The Lake District is a national park based in Cumbria, a popular vacation spot with an array of lakes and mountainous scener y, making it a popular attraction for hikers or those seeking a beautiful view

The second most Instagrammable attraction is the London Eye There are currently more than 3 4 million posts using #londoneye on Instagram The London Eye is an iconic representation of London and therefore , a popular post for Instagram users worldwide when visiting Big Ben is Britain’s third most Instagrammable attraction amassing over 3 3 million hashtags on the platform for #bigben The famous

New Forest is Britain s sixth most Instagrammable destination, with #newforest receiving just over 1 8 million Instagram posts The national park is famous for its unique set of pony breeds named ‘New Forest Ponies ’ This contributes to its placement on this list with Instagram posts featuring snapshots of ponies accompanying the park's beautiful landscape

Buckingham Palace is Britain’s seventh most Instagrammable attraction, with #buckinghampalace amassing 1 8 million posts on Instagram

Many of these posts commemorate the late Queen Elizabeth as well as a selfie in front of the gates so the home of the royal monarch was sure to be on this list

Snowdonia is ranked eighth as the Britain’s most Instagrammable destination, with #snowdonia having a total of over 1 2 million Instagram posts Many of these posts display the mountainous region, with users also posting themselves on the mountain peaks at sunrise

Dar tmoor national park places ninth as the most Instagrammable attraction in Britain with over 1,095,000 million posts, with users posting pictures of the standing stones, which are stones preser ved from

“These findings feature various iconic attractions or destinations in the countr y For instance , the Lake District and Peak District are great spots for hikers and campers, while Big Ben and Buckingham Palace are ideal for those interested in historical attractions The list has something suitable for ever y Brit, with a harmonious blend of cultural significance , historical impor tance , and natural splendour, vividly por traying the essence of Britain ”

The top 10 most Instagrammable tourist destinations in Britain:

Rank Attractions Instagram posts

1 Lake Distr ict 4,932,000

2 London Eye 3,400,000

3 Big Ben 3,300,000

4 Cotswolds 2,400,000

5 Peak Distr ict 2,100,000

6 New Forest 1 855 000

7 Buc kingham Palace 1,800,000

8 Snowdonia 1,200,000

9 Dar tmoor Park 1,095,000

10 Isle of Skye 993,000

Goldstar Plus Sponsor Management & International Recruitment - Doing it Right

The post Brexit points-based system is an overly complex contradictor y and largely unfathomable jumble that has subver ted commercial immigration ‘Skilled Worker’ visas have been has junked into an unchecked freefall where anything goes

The Home Office simply abandoned suitability and eligibility checks on a flood of sponsor licence and visa applications The approval of thousands of invalid applications has legitimised a lucrative open door for intentional and unintentional misuse

Many who believe they’ve acted lawfully are now at risk of punitive Home Office action due to hidden irregularities

This is due to inappropriate hiring, legal misguidance and Home Office errors

Large scale non-compliance within the hospitality industr y sectors has become a wakeup call especially in the current immigration focused political climate The hospitality industr y is again under intense focus as Home Office embark on ‘taking back control’

The extent of unchecked activity has led Home Office to roll out exhaustive retrospective on site legitimacy checks on sponsors and their workers These checks lasting 5 to 6 hours have already descended on the hospitality industr y all across the UK and mainly targeted at Asian themed restaurants, pubs, QSR brands and takeaway outlets

The inevitable tightening of Skilled Worker immigration is fast approaching and of concern to genuine law-abiding employers

Goldstar Plus is a management system that safeguards your sponsor licence by ensuring all activity to date has been according to the correct interpretation of sponsor rules, and retrospective corrections made where necessar y It also ensures you are able to pass the most stringent Home Office compliance checks, which do happen As a hospitality immigration practitioner and recruitment agency you will find us ideally placed to supply you the professional Chefs and managers you want, and make sure it’s done right Whether you ’ re a single fine dining restaurant, multiple restaurant group, QSR outlet, events catering, hotel or any other, you will find us the ideal one stop shop

Call 0203 930 8969, visit www.goldstarchefs.co.uk or see pages 54-55 for fur ther information

‘Because just about

Have you tapped into your sometimes over looked profit

Exclusive Elegance and Quality by Design

Benefiting from Fracino s extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

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

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

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

Transforming the purely functional into an enviable work of ar t; that s Romano!

sales@fracino com www fracino com

British Specialty Coffee Update: In-Store Tabletop Roasting Available Soon!

Around the 9th centur y, the coffee plant was discovered by a herder in the Ethiopian plains in today’s Jimma region He noticed his goats were exceedingly active after eating cherries from a small tree which today we know as Coffee Arabica This led to the invention of coffee from another region where this early innovator migrated to Kaffa, Ethiopia After several centuries the cherished trees arrived (or were discovered) in the Arabian Peninsula, and coffee was widely adopted by about the 12th centur y and sold in public places called “coffee houses ” These were lively places of intellectual discussions, where you would purchase a handful of green coffee beans upon entr y These beans were roasted in a closed rotating device called a “shish” over a charcoal fire for about ten minutes, then ground or crushed before pouring hot water through a filter or directly into the cup making Turkish-style coffee today

Those early entrepreneurs held the coffee plants and roasting techniques closely as they star ted wider trading of roasted beans into Europe (Sarajevo was quite instrumental in this) Coffee beans made their way into Britain about 1637 when a Greek student brought some beans to Oxford, where it was an instant hit among intellectuals and led to the founding of Britain s first coffee house The Grand Café Over the coming decades cafes proliferated across London and were referred to as “Penny Universities” because when you spent time in them, you would inevitably learn from others talking or lecturing about topics of the day Many impor tant cultural and business enterprises flowed from those coffee houses, such as the London Stock Exchange , Lloyd’s of London, and the Royal Society

By Thomas Ruddy, CEO, Kava-Zone Ltd & Mr Bean Coffee Ltd

Kava-Zone’s founder, Tom Ruddy, first saw an antique shish in 2007 while strolling around old town Sarajevo, where he worked as a private sector consultant with the United Nations He created this company to bring back and modernize the old coffee house culture with the shish devices, called nano-roasters by the specialty coffee industr y as their flagship coffee bean nano-roaster After such a long absence the time seems ripe given the “four th wave ” of coffee , fundamentally changing consumer habits and preferences driving the global specialty coffee revolution

Kave-Zone is launching its first Shish® through a new London-based company Mr Bean Coffee Ltd ® They are listing a crowdfunding campaign on Kickstar ter to fund the final expensive development work and production of the first molds for the Shish To par ticipate in this historic offering please send your email address and basic contact information to info@mr-bean coffee (copy to info@kava-zone com) so we can send an exclusive discount offer for VIP funding backers who will be the original suppor ters of record for this exciting retail hot beverage innovation oppor tunity The value propositions include new customer traffic , new revenue streams such as Shish® rental fees, green bean sales and residual income from retailer-controlled Shish® Craft Roaster

•

MICRO ROASTERS FOR CRAFTY BREWS

• Convert to specialty coffee

• Generate new revenue streams, profits

• Residual income from Shish Memberships

• Reduce staff costs

Mr Bean s Shish table-top coffee micro-roasters will be a game-changer for licensed establishments Roast-coolgrind-brew in under 15 minutes to make beans for 10 cups of coffee and live the historical origin of coffeehouses

We need supporters to help us revive this tradition Send us an email to info@mr-bean coffee and you will receive an exclusive invitation to purchase pre-production discounted roasters today

Spirits and Cocktails

SALES DATA

The sales data from the past five years shows that the demand for cocktails in the UK hospitality and on-trade market has grown steadily According to CGA, a leading data and research company, the sales of cocktails in the on-trade market increased by 7 5% in 2019 alone This figure indicates that cocktails have become a significant revenue generator for businesses in the sector

BEST-SELLING COCKTAILS

To capitalize on the growing trend for cocktails, operators need to ensure their menus include the best-selling cocktails The classics, such as the Mojito, Margarita, and Cosmopolitan, should be on ever y menu However, newer creations have also gained popularity, such as the Pornstar Mar tini and the Aperol Spritz These cocktails are often seen as refreshing and easy to drink making them popular with a wide range of customers

NEW INNOVATIONS

Cocktails have become a popular choice for customers in the UK hospitality and on-trade market over the past five years Bars, pubs, restaurants, and hotels across the countr y have noticed the trend and invested in their cocktail menus to cater to the increasing demand from customers who want to tr y

new and innovative drinks In this ar ticle , we explore how operators can capitalize on the growing cocktail summer trend and sell more , highlighting sales data, best-selling cocktails, new innovations, age groups and demographics, and popular spirit and mixer ingredients

To stand out from the competition and capitalize on the trend, operators need to invest in their cocktail menus and offer bespoke creations that cater to their customers' preferences The use of unusual ingredients such as herbs spices and fruit has become increasingly popular, as has the incorporation of local and sustainable ingredients Operators should also consider offering non-alcoholic options to cater to customers who do not drink alcohol

AGE GROUPS AND DEMOGRAPHIC S

Operators should consider the age groups and demographics that are most likely to purchase cocktails when creating their menus According to CGA, cocktails are par ticularly popular among younger consumers, with 38% of cocktail sales in the on-trade market made by those aged 18 to 24 years old However, the appeal of cocktails is not limited to this

age group, with 29% of sales made by those aged 25 to 34 years old, and 23% made by those aged 35 to 44 years old

POPULAR SPIRIT AND MIXER INGREDIENTS

Operators should ensure their cocktail menus include the most popular spirit and mixer ingredients to cater to their customers' preferences The most popular spirit ingredients used in cocktails in the UK hospitality and on-trade market are vodka gin rum and whiskey However, other spirits such as tequila and mezcal have also become increasingly popular, as have non-alcoholic spirits, such as Seedlip Popular mixer ingredients include tonic water, ginger beer, and fruit juices, but more unusual mixers such as kombucha and coconut water are also being used to create innovative and unique cocktails

Whatever the time of year, it s impor tant for UK licensed on-trade establishments to capitalize on the growing trend for cocktails and attract customers with refreshing and innovative drinks

(CONTINUED ON FOLLOWING PAGE)

Mixologist's Garden: The Rising

Sensation Among UK Bartenders

freeze-dr ying technolog y offers months of ambient shelf-life for bars

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

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

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

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks The brand's products are all-natural, vegan-friendly, gluten-free and without any preser vatives ensuring that ever yone enjoys them, while

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

(CONTINUED FROM PREVIOUS PAGE)

Here are some tips on how to sell more cocktails this year

1 Offer seasonal and unique cocktails: Customer s are always looking for something new and exciting to tr y, especial y dur ing the summer months Consider offer ing seasonal coc ktai s that utilize fresh, local ingredients or unique f avor combinations that will stand out on your menu

2 Host cocktail events: Summer is the perfect t me to host coc ktail events or masterc lasses to promote your menu and educate your customer s on the ingredients and tec hniques used to create your coc ktails This will not only attract customer s , but it will also create a loya following for your establishment

3 Promote on social media: Use social media to promote your coc ktai menu post photos and videos of your coc ktails , and engage with your customer s This will not only attract new customer s but also encourage

Spirits and Cocktails

repeat business

4 Offer happy hour : Happy hour is a proven way to attract customer s and encourage them to tr y your coc ktails Offer discounts or promotions dur ing cer tain hour s to encourage customer s to come in and tr y your menu

5 Collaborate with local distilleries or breweries: Collaborating with local distiller ies or brewer ies can create unique coc ktails and promote your par tner ship on social media This will not only attract customer s interested in suppor t ng local businesses but also create a buzz around your establishment

By following these tips, UK licensed on-trade establishments can capitalize on the growing trend for cocktails and sell more during the summer months

Don't be afraid to get creative and offer unique and refreshing drinks to stand out from the competition

Remember, summer is the perfect time to attract new customers and create a loyal following for your establishment

Introducing Pergola's Margaritas

Introducing Pergola's Margaritas, crafted with recipes originating from a traditional Mexican bar

We have two amazing options:

The Poolside Margarita (19 2% ABV) - A refreshing twist on the Classic Margarita, infused with Mint and Yuzu A tar t yet delicious drink!

The Sunset Margarita (18 4% ABV) - A delightful spin on the Tequila Sunrise , elevated with Cognac and Pomegranate The fruitier option!

The real Point of Difference of these Margaritas is their strength and versatility; they have been designed to work in multiple ways:

• Classic Margarita cocktails when shaken and ser ved on ice

• Frosty delights as Frozen Margaritas with crushed ice

• Refreshing Long drinks by pairing them with your favorite mixers .

Introducing Master of Malt Trade, the Award Winning Future Forward Drinks Wholesaler

“Our industr y is constantly evolving to meet customer needs so as a supplier you must be able to rapidly evolve your offering and ser vice to best suppor t these” explains Liam Belton, Trade Lead at Master of Malt Modern hospitality requires a modern approach, we strive to deliver a ser vice that keeps up with what we ourselves as consumers expect For us this is a focus on offering flexibility, simplicity and responsiveness to suppor t modern trading ”

• Embrace adventure by using them as Shots

It s many drinks in one bottle - perfect to tailor the drink to suit customers!

Why Pergola for the Catering Industr y?

We combine 100% agave Tequila, premium Cognac , Cointreau, and orange liquors; twinned with fresh juices and plant extracts while being Free from Allergens, Additives and Preser vatives

Available in 500ml and 200ml bottles, the versatility and freshness of our Margaritas are perfect to provide perfectly mixed cocktails & drinks that:

• Save time

• Reduce wastage

• Ensure consistent quality

• Control the strength and the kind of drink

Here's to creating unforgettable moments for your customers!

info@pergoladrinks com

Pergola Ready to Drink Margaritas

Master of Malt Trade stock and deliver an almost unrivalled range of over 15,500+ spirits, liqueurs, vermouths, sherries, bitters, wines and champagnes that are curated by their team of passionate specialists With an ethos of ‘by the industr y, for the industr y ’ , they have a focus on offering flexibility, simplicity and responsiveness to meet modern trading needs There is no minimum order across their extensive catalogue , they also offer national next day deliver y with an 8 30pm cut off time , as well as free deliver y on orders over £200 (ex VAT) With an innovative people centric approach their customer on-boarding and management systems offer a personal touch, with the convenience and accessibility of a multi-award winning digital platform

The hospitality landscape is changing; unpredictability around consumer attendance and spending habits means that businesses are having to become incredibly nimble and flexible, whilst closely watching cashflow It is with this foresight that Master of Malt Trade have extended their next day deliver y cut off time to 8 30pm, to offer their customers the ability to navigate whatever situations arise with ease and minimal impact on the following days, from last minute events to unexpected busy periods and running out of products

Master of Malt Trade pride themselves on a digital first approach and want to lead the future of trade wholesale by making it easier to discover and order new products They also have a flexibility of response in creating their own products, as par t of their sister business Atom Labs as well as wanting to take care of the future by working with responsible farmers who are sustainable in their methods and production, such as B-Corp cer tified Mijenta and the Oxford Distiller y

From caterers, bars, restaurants, nightclubs and hotels, to independent retailers, wholesalers and events companies, Master of Malt Trade is here to suppor t your business www.masterofmalt.com/trade

Plant-Based Dining

Serving the Future: The Flourishing Trend of Plant-Based Foods

In a world driven by conscious consumption and sustainability the hospitality industr y is undergoing a culinar y revolution that echoes the values of its diners The surge in demand for plant-based foods and the rise of vegetarianism and veganism over the past decade have reshaped menus and redefined dining experiences across the UK This seismic shift towards plant-based offerings isn't just a fleeting fad but a transformative movement that requires the keen attention of ever y establishment in the licensed ontrade sector This dietar y evolution has not only brought about changes in individuals eating habits but has also revolutionized the hospitality and licensed on-trade industr y As the demand for plant-based options continues to rise , the sector has had to adapt to meet the evolving preferences of consumers

THE BLOOMING LANDSCAPE: A DECADE OF GROWTH

The journey from plant-based foods being considered a niche offering to becoming a mainstream culinar y choice has been truly remarkable Over the past 10 years, the UK has witnessed a staggering growth in the demand for plant-based options According to industr y statistics the number of people identifying as vegan in the UK has quadrupled since 2014, and the vegetarian population has also seen a significant increase This shift is not limited to the health-conscious; it s a reflection of broader cultural and environmental considerations Over the past two years, there has been a remarkable surge in the adoption of plant-based diets among the British population, indicating a notable shift in public opinion and lifestyle choices

Approximately 23% of UK consumers are actively tr ying to incorporate more plant-based foods into their diets, with 9% identifying as vegan or vegetarian These figures position the UK as having one of the highest shares of plant-based eaters in Europe second only to Germany

THE RISE OF VEGANISM AND VEGETARIANISM IN THE UK

A significant catalyst for this movement has been the yearly campaign known as Veganuar y, which encourages individuals to adopt a vegan lifestyle

for the month of Januar y Since its inception in 2014 Veganuar y has experienced exponential growth, with par ticipation increasing from 3,300 par ticipants in its first year to over half a million in 2020 This substantial increase underscores the growing public interest in plant-based diets The growth of Veganuar y, par ticularly over the past five years is a testament to the expanding appetite for plant-based dining experiences The campaign s impact is evident not only in the skyrocketing number of par ticipants but also in the response from the hospitality industr y Restaurants and pubs across the UK have begun to embrace the challenge incorporating innovative vegan and vegetarian dishes that cater to a diverse range of tastes This has sparked a culinar y revolution inspiring chefs to experiment with plantbased ingredients, flavours, and techniques

THE GENERATION Z FACTOR: A CATALYST FOR CHANGE

Generation Z, born into an era of unprecedented connectivity and information sharing, holds the key to the continued success of plant-based offerings This tech-savvy and socially conscious generation places a premium on sustainability, health, and ethical choices They are not just customers but brand advocates who wield the power of social media to amplify their preferences, with one food blogger and influencer, stating: "For Gen Z, dining out is an experience that extends beyond taste They want their choices to reflect their values, and plant-based options provide exactly that Sharing their dining experiences online is a way for them to spread the word and encourage their peers to make similar choices "

CHEF CREATIVITY: THE KEY TO ADAPTATION

The transition to a more plant-based dining landscape presents a unique oppor tunity for chefs to showcase their creativity and culinar y prowess Chefs are faced with the task of devising dishes that appeal to the discerning palates of both dedicated vegans and flexitarian diners This involves not only sourcing high-quality plant-based ingredients but also mastering the ar t of flavour balancing and presentation From vegan "meat" substitutes to elaborate plant-based charcuterie boards, chefs are redefining the bound-

aries of gastronomy CAPITALIZING ON THE GREEN WAVE: TIPS FOR RESTAURANTS AND PUBS

1 Diver se Menus: Embrace creativity by offer ing a wide range of plantbased options that appeal to different tastes and preferences From comfor t foods to globally inspired dishes , var iety is key

2 Quality Matter s: Don't compromise on quality Just like any other dish, plant-based offer ings should be f avorful well-presented and sat sfying

3 Collaborate with Exper ts: Par tner with culinar y exper ts who understand the nuances of plant-based cooking Their insights can elevate your offer ings and cater to discerning diner s

4 Educate Staff: Equip your staff with knowledge about plant-based ingredients and d shes They should be able to confidently guide customer s through the menu and offer recommendat ons

5 Engage on Social Media: Leverage the power of social media to showcase your plant-based offer ings Engaging v suals and stor ies can pique the interest of potential customer s

6. Flexibility and Customization: Allow customer s to customize their dishes , cater ing to var ious dietar y preferences and restr ictions

7 Sustainability Stor y: Share the sustainability journey of your plant-based offer ings Transparenc y about sourcing and environmental impact resonates with conscious diner s

In conclusion, the plant-based movement is more than just a dietar y trend; it's a cultural shift that reflects evolving consumer values The growth of vegetarianism and veganism in the past decade , par ticularly among Generation Z, underscores the need for the hospitality industr y to adapt and innovate By embracing this trend with creativity, authenticity, and sustainability at the forefront, restaurants and pubs can successfully capitalize on this thriving movement and ensure a delicious ethical and vibrant dining experience for all

Entice New Customers With Plant-Based Options

As customer's budgets continue to shrink, offering a complete range of quality, affordable plant-based options can be the difference between a customer choosing your establishment over another Although still only constituting a small percentage of the population, those who eat plant-based diets have significantly more power over where groups dine and shop A group of friends with one vegan friend will seek out

restaurants that offer an appetising selection of plant-based dishes to accommodate that person Similarly, a parent may choose to do their weekly food shop at the supermarket that offers the widest selection of plant-based options for their child

That's why it s so vital to get your range of plant-based options right - it has the impact to attract more customers to your business Plant Based World Expo Europe is back and ready help you navigate this! With so much innovation taking place at a dizzying pace , the plant-based sector can be hard to keep up with Products today are a world apar t from earlier versions, with closer texture and taste parity with meat and dair y than ever before

Europe s only 100% plant-based trade show will open at a new, larger location of ExCeL London this year

Taking place on 15th-16th November, over the two days professionals from the food and beverage industr y will be able to discover these innovative plant-based products hear from industr y leaders and pioneers and make vital connections to help their businesses Plant Based World brings together manufacturers from around the world, offering attendees the oppor tunity to taste products that aren’t yet available in the UK

In addition to over 275+ companies exhibiting their plant-based products and solutions the event hosts three content theatres which are open to all attendees The conference program will include speakers from key organisations in the sector, joining together to envision the future of the categor y The Culinar y Theatre will host sessions run by a mixture of industr y and celebrity chefs to provide a real-time showcase on how plant-based products can create exceptionally easy, and tasty, dishes New for 2023, it will also include sessions going back to the basics helping chefs reimagine pantr y staples to create enticing low-cost dishes

The event will also host a key buyer program offering curated meetings to match buyers with the products they are seeking during the show Registration is free for professionals working within the food and beverage sector simply visit the website and register to attend For fur ther information and to register please visit www plantbasedworldeurope com

PEPPADEW® Bites

Did you know that PEPPADEW® is the nation’s favourite pepper brand?*

Or that 72% of consumers say they find the presence of known brands a sign of a quality establishment**? The Piquanté Pepper Tang y crunchy and with a mild, slightly sweet heat, Peppadew® piquant peppers – small whole peppers, bright red in colour –are the perfect way to bring an added burst of flavour to pasta pizza salads and sandwiches

The Piquanté Peppers are carefully picked and deseeded by hand then infused with the unmistakeable PEPPADEW® flavour through our secret brine solution to keep their flavour and that satisfying bite Firm and crunchy pickled peppers with an impeccable balance of sweet and tang y flavours and a perfectly matched mild heat

They are 100% vegan with no added preser vatives, high in vitamin c and contains antioxidants

Harness the power of PEPPADEW®

Whole Sweet Piquanté Peppers - the nations’ favourite pepper brand!

Available now at Booker Bidfood and KFF

If you ’ re interested in working with us, and want to discover how we can pep up your menu, get in touch with us today: sales@peppaco co uk or find out more at www peppadewfoodser vice co uk

*Source: IRI SIG Grocer y O ives and Antipasti MAT 18/06/2022

**Source: Independent Toluna Insight w th 1 000 UK consumer s Marc h 2022

Chef's Buyer's Guide

New Wine Vintages from Bacchus Wines PLDC

Bacchus Wines PLDC Ltd is pleased to offer new vintages by Chateau de Parenchère to excite customer palates

Bacchus Wines PLDC is an independent wine merchant that offers joyful and affordable wines to UK restaurants, caterers, bars, and wine enthusiasts Unlike larger wine merchants

Bacchus Wines have simplified the wine-selling business for hospitality venues Bacchus Wines PLDC is a boutique wine merchant but selects its wines carefully They work with wine estates who they know personally They also choose wines that are not faddy Their selection process is based on decades in the hospitality industr y, so they know what drinkers and diners will enjoy They cover all duties and

impor ts, so prices stay low, offering solid markup potentials to venues all over the UK

The small yet perfectly curated wine collection features the Magnificent Seven by the family-run Chateau de Parenchère New 2022 vintages have just been released and offer great ageing potential and great 'drink now ' options

The 2022 Blanc-Sec is a great all-rounder white wine , perfect for all occasions

La Roseraie 2022 is a rosé with delicate and tang y currant scents

The 2022 L'Equilibriste Rouge is a fantastic blend produced without adding sulphites and is excellent to drink now

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 ” www littlepod co uk

The 2022 Bordeaux Clairet is more substantial than traditional rosés, with a good body and exuberant fruitiness

2020 Bordeaux Supérieur Rouge is a classic blend with a good balance between fruit and tannin, red fruit and a long finish It won gold at Concours Mondial de Bruxcelles

Chef & restaurateur Jake S Watkins, commented, "I have been buying wines from Pierre-Loup DeCam of Bacchus Wines for over twenty-two years When I owned the Michelin-starred JSW Restaurant in Hampshire , and since retiring, I stocked my cellar with the joyful wines of Château de Parenchère They are my go-to wines, and I always receive excellent wines and ser vice "

If your customers enjoy top-quality wine with provenance from winemakers who respect the terroir and the environment, visit the Bacchus Wines PDC website You will receive significant discounts if you sign up for a trade account

For more information, please visit https://bacchuspldc com/ or call on 0845 500 1040

UK Champagne Sales Buoyant With Consumers Increasingly Trading Up

Lanchester Wines has par tnered with Champagne Moutard to bring its range of premium Champagnes to the UK trade CLH spoke with James Dainty from Lanchester Wines:

“Recent figures from Le Comité Interprofessionnel du vin de Champagne (CIVC) shows UK Champagne sales as steady with 28million bottles of Champagne expor ted to UK in 2022

Non Vintage Brut Champagne the big success of 2022 accounting for 78% of all UK sales and impor tantly British 18-34 years old buying more Champagne than a year ago This is great news for the sector as we expect they will continue drinking Champagne as they mature with their wine choices increasing in value inline with their income

Sales to supermarkets are on the decline but remain the go-to outlet for the big brands or value Champagne However we re increasingly seeing consumers trading up to more expensive Champagnes which are most often sourced from the high quality on trade venues or independent off trade outlets who are able to offer advice and information This trend isn’t specific to the UK

The Champagne region had two weeks of rains at the end of July/early August which can bring disease (Mildiou/Mildew), but

sun and warmer temperature are expected which will help the healthy growing of the grapes We do not yet know how har vest will go, but there is already quite a lot of grapes this year Vintage wines are ‘ a photograph of the year ’ a snapshot of unique climate conditions creating exclusive expressions The blending of these vintages to create something utterly new and bespoke is a skilled craft and what makes Champagne brilliantly unique

“Lanchester Wines has par tnered with Champagne Moutard which, alongside is excellent Grande Cuvée Brut NV, creates the only Champagne made with old vine Arbane – only two hectares of this extremely rare grape can be found in the whole of Champagne! This grape is also blended into its Cuvée Six Cépages Brut Nature Vintage 2011 which is created using six of the permissible Champagne grapes (Arbane , Chardonnay, Pinot Noir, Pinot Meunier, Petite Meslier and Pinot Blanc – the seventh grape being Fromenteau) which is barrel fermented followed by 10 years on the lees This is real craftsmanship and love for the wine , which the customer understands and translates to quality – this stands out for consumers who are seeking an exciting, unique Champagne ” www lanchesterwines co uk

Sustainable Resources

Destination Charging: Harnessing Cost-Free EV Charging to Amplify Footfall and Revenue

Did you know that when it comes to charging away from home , one in five electric vehicle (EV) drivers actively seek out locations that offer retail and hospitality amenities?

New research from Deloitte found the top amenities sought out by EV drivers while charging their vehicle include coffee and beverages (64%), bathrooms (56%), WiFi connectivity (55%), snacks and food options (43%) and a lounge or sitting area (42%) Interestingly the sur vey also showed that as much as a quar ter of EV drivers (one in four) are happy to wait up to an hour while their vehicle is charging Hotels restaurants and other leisure sites offer a perfect location for the installation of EV charging facilities, says Tom Davies, Business Development Director for the PoGo EV Charging network: “EV drivers seek out safe , comfor table places to wait while they charge their vehicle and most hotels, restaurants and pubs tick all the boxes for what the driver is looking for –

whether it s a business driver stopping for a coffee while they charge or a family breaking their journey at lunch time

“Adding EV charging to your parking area provides existing customers with an additional ser vice and suppor ts customer loyalty It also helps you to unlock the value of your site by giving other EV drivers a reason to stop, who will be only too happy to use your facilities while they wait and become new customers to you, ” he explains “EV charging doesn’t have to be a costly ser vice to provide PoGo offers fully funded EV charger installation for landowners, where we take care of the costs and oversee the whole process from install to the ongoing maintenance and the customer ser vice for drivers, so that you can reap the rewards of giving customers what they need

There are now more than one million electric vehicles on UK roads, and a new batter y electric car was sold ever y 60 seconds in the UK in the month of July EV ownership is reaching a tipping point, meaning that more and more customers will be expecting EV charging facilities Their loyalties

What Makes Wicker Such A Good Choice?

There are many key benefits to selecting sustainable wicker for your packaging and display options due to its environmentally and socially responsible nature

It’s a natural renewable resource , growing quickly to replenish what is depleted, unlike nonrenewable resources such as plastics or metals It s also biodegradable and minimal chemicals are used during production so wicker will naturally breakdown over time and return to the ear th without causing harm

1 Renewable Resource: Wic ker grows relatively quic kly and can be har vested without causing long-term damage to the environment

2 Biodegradabi ity: W c ker mater ials are biodegradable , break ng down natural y over t me returning to the ear th without caus ng harm

3 Durable and Long-lasting: Sustainable w c ker products are durable and can have a long lifespan if properly cared for

4 Aesthetic Appeal: Baskets , Shopper s and Hamper s have a natural, rustic , and complimentar y traditional aesthetic

5 Reduces Plast c Usage:

By c hoosing susta nable wic ker products over plastic-based alternatives , you help combat plastic pollution and its negative impacts on ecosystems

6 Indoor Air Qua ity: Natura w c ker mater ials do not offgas harmful c hem cals or contr ibute to indoor air pollution contr ibuting to a hea thier indoor environment

Aside from the most impressive credentials of the sustainability of wicker, it creates a really, useful, tactile container perfect for food, drink, gifts, or storage

From traditional hampers to storefront shopping baskets small bread baskets to deep storage baskets wicker will last for many years That’s what makes wicker such a good choice www candigifts co uk salesdesk@candigifts.co.uk

01502 501681

will quickly align with businesses that share a similar outlook on sustainability and suppor t zero emission driving

“EV motorists are growing in number and it’s a target market that is only getting bigger,” says Tom “Catering for their needs now and building customer loyalty will put you a step ahead of the competition

PoGo is already working with a number of par tners to demonstrate the value of EV charging solutions, including a major par tnership with Kew Green Hotels to kick star t the hotel operator’s plans across the UK The agreement will see PoGo create 40 new accessible EV charging hubs at hotel brands including Holiday Inn Holiday Inn Express voco and Cour tyard by Marriott, that will provide a mix of ultra-rapid chargers to attract passing motorists, as well as overnight chargers to meet the needs of hotel guests

To find out more about PoGo visit https://pogocharge com or see the adver t on the facing page

Smart Soda UK’s High-End Healthy Hydration Solution Brings Sustainability

Benefits to No1 Soho Place

“The bridge tower perfectly delivers on the brief to dispense a range of low- and nosugar 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 purposedesigned self-ser ve multidrinks 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 BCorp 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

“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 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 pH-enhanced 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-in-box 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

Catering Equipment & Kitchen Fit-Out

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

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

Blue Seal Fryers and Oil Filtration

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

Operators should consider when purchasing a fr yer and their oil, the oil capacity against production rate , burner efficiency and recover y rate , as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator Blue Seal produce high performance thermostatic controlled gas & electric fr yers Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below the batter plates from continuous

cooking and carbonising, which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life , have great mobility and space saving features as well as powerful pumps & full stainless steel construction Moisture fatty acids and food residue contaminate cooking oil spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities quickly and effectively maintaining consistent high cooking quality and considerable extension of oil life

The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand

Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

Sparkling Glass Made Easy with the UC Excellence-iPlus from Winterhalter

Sommeliers know the impor tance of sparkling clean glassware

Ser ving fine or vintage wine in streaky or dir ty glasses reflects badly not only on them but the whole business The quality of the glassware your guests experience acts as a business card for your business The latest version of Winterhalter's UC Excellence-iPlus glasswasher guarantees that even the most delicate stemware can be cleaned to the highest standards of cleanliness and hygiene , without the need for polishing

Winterhalter is often called "the home of glasswashing " thanks to its pivotal role in the development of professional glasswashing systems

The company is constantly looking for ways to improve the quality of the results its range delivers The current undercounter UC

Excellence-iPlus models combine a range of technical innovations that allows all kinds of glassware to be cleaned perfectly without the need of fur ther attention, like polishing, before they are used in ser vice

These include powerful insulation, eco-friendly chemicals, an integrated reverse-osmosis system and features that help to ensure hygiene like deep-drawn water tanks and rack guides specially designed to stop debris col-

lecting

One key to the UC Excellence-iPlus superior performance is the wash arm The wash arm reduces water consumption by up to 25%, which in turn reduces both energ y and chemical consumption This means an overall reduction in operating costs of up to 22%

A four stage filtration system removes even the finest par ticles from the water, reducing how often it needs to be changed while increasing its cleaning power The UC Excellence-iPlus can also be fitted with a hybrid water treatment system that offers both reverse osmosis filtration and a standard water softening system

Reverse osmosis removes minerals like calcium and magnesium which can cause streaks on glasses as they dr y, delivering the best possible cleaning results RO water gives the UC Excellence-iPlus the ability to clean glasses perfectly and means that they are ready for use straight out of the machine with no need for additional and time consuming hand polishing

All of this technolog y allows the UC Excellence-iPlus to deliver the wash results Sommeliers demand, without the need for laborious and expensive polishing This allows staff to concentrate on providing customers with the best possible ser vice

For fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email info@winterhalter.co.uk

Evolution Fryers and Filter Units

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

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

The pump features a tank with its

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!

Midlands Warewash Solutions

Midlands Warewash Solutions, a new company specialising in the repair, ser vice , sales and installation of commercial dishwashing equipment With over a decade of experience in the industr y, the company ' s owner Mitchell Ward, who was previously at Winterhalter for 9 years as a technician and then Regional Operations Manager, brings unparalleled exper tise to the forefront Midlands Warewash Solutions aims to ser ve end users, distributors and manufacturers, establishing itself as a reliable and trusted par tner in the Midlands region Midlands Warewash Solutions prioritises excellence in ser vicing and repairing commercial dishwashing equipment With a focus on exceptional customer satisfaction, the company offers comprehensive solutions to businesses of all sizes, ensuring that their operations run smoothly and efficiently

Midlands Warewash Solutions is proud to par tner with leading manufacturers including Winterhalter Classeq and Maidaid By supplying products from these renowned brands the company ensures that clients have access to the highest quality equipment

The core ser vices offered by Midlands Warewash

Solutions include:

• Repair s and Maintenance: Midlands Warewash offer s prompt and effic ent repair ser vices for a wide range of commercial dishwash ng equipment We have the knowedge and exper tise to hand e var ous brands and models , ensur ing minimal downtime and maximum productivity

• Ser vice Contracts: The company offer s comprehensive ser vice contracts designed to keep commerc al dishwashing equ pment n optimal work ng condition These contracts inc lude routine maintenance visits , inspections and proactive troubleshooting providing businesses with peace of mind and min mising unexpected breakdowns

• Equipment Supply: Mid ands Warewash Solutions ser ves as a trusted supplier of commercial dishwashing equ pment, representing reputab e brands suc h as Winterhalter C asseq and Maidaid Clients can rely on Mid ands Warewash Solutions to provide them with topquality products ta lored to their specific needs

Contact information for Midlands Warewash

Solutions: www MidlandsWarewash co uk

Contact@MidlandsWarewash co uk 01384929099

Nestled in the heart of the West Midlands, we take pride in offering top-notch repair, servicing, sales, and installation services

With a deep understanding of the industry, our skilled technicians are dedicated to keeping your business running seamlessly Whether it's a sudden breakdown routine maintenance, or a new setup, we ve got you covered We specialize in catering to a wide range of businesses ensuring sparkling clean results every time

What sets us apart is our commitment to customer satisfaction Our responsive team is always ready to address your unique requirements providing tailored solutions that fit your operational demands and budget

No job is too big or small – we tackle each challenge with expertise and enthusiasm

From bustling restaurants to bustling hotels, our services span across the entire Midlands region Wherever your establishment is located – whether it's in Birmingham Coventry, or anywhere in between – we re just a call away

Experience reliability, efficiency, and excellence with Midlands Warewash Solutions Your success is our business

Introducing Midlands Warewash Solutions – the ultimate destination for all your commercial dishwasher and glasswasher needs WWW

Outdoor Spaces

Keeping Food Hot? We Have All The Answers

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

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

Our range of Carbon heaters offers two voltage

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

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

Park and Urban Furniture

ational spaces across the world

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

We have teamed up with some of the most renowned Scandinavian designers to develop products encouraging the local community to socialise and enjoy spending time outdoors Boasting a timeless aesthetic and improved usability, our park and urban furniture range will cope with heavy use and age beautifully over the years Suitable for all

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

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

Outdoor Spaces

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

Beautiful and Functional

Villiers designs and creates beautiful furniture and works of ar t Built with the finest materials and superb craftsmanship pieces are individually made to last more than a lifetime

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes Designed to breathe new life into external spaces the materials are chosen so they can evolve with time and exposure to the elements – each unique to its surroundings

Ever y Villiers piece is made to order, whether working to an existing design, or a oneoff bespoke commission Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look

With well-honed ar tisanal skills, Villiers combines traditional methods and machiner y with modern tools and technolog y One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral par t of the production process –

an ancient metal working skill that they are keen to keep alive through the specialist exper tise of the team Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture , each designed to complement elegant and aesthetic interiors Villiers has built an outstanding reputation over 30 years with classic and contemporar y pieces displayed in the finest hotels private residences yachts and luxur y spas across the world Villiers will be exhibiting at Landscape , the industr y trade show at NEC Birmingham, 27th and 28th September 2023

The new collection of planters are currently displayed at the flagship Linley store in Belgravia You can view a selection of sculptures and furniture online at www villiers co uk and keep up to date with the latest designs and works in progress on Instagram

@villiersfurniture

For enquiries and fur ther details about Villiers please contact the team at hello@villiers.co.uk or telephone 01799 516680

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL

You can view a selection of sculptures and furniture online at www.villiers.co.uk

Contact the team at hello@villiers.co.uk or on 01799 516680

Outdoor Spaces

With over 100 exhibitors to meet in-person and an exper t-led seminar programme , The Glamping Show 2023 promises to be an exceptional year, and must-attend event for those in the outdoor hospitality industr y

The only trade event dedicated to the glamping industr y The Glamping Show is the go-to event for anyone looking for products and information to suppor t, refresh or star t their outdoor hospitality business From structures of all kinds, shapes and sizes, to furnishings, hot tubs and business ser vices, this event is fer tile ground for gathering information, brainstorming and decision-making

The exper t-led seminar programme is entirely new this year, with relevant topics to help you along your business journey more than ever before Speakers at The Glamping Show include Sarah Orchard (Get Fully Booked & The Hudnall s Hideout Treehouse), Edward Busby (Crown & Canopy) Sarah Riley (Inspired Camping) Louis Thompson (Nomadic Resor ts) and many more leaders of the industr y

• “Has the g amping bubble bur st?”

• Will glamping win the race in a game-c hanging future for hospitality?

• “Farming to Glamping – Planning Permiss on & Business Rates ”

The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place , now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience , our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again

At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor as well as the stunning Louvred Roof systems from both Renson and Weinor Our team of exper ts have over 20 years ’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable

floorspace , both kerbside and in any garden areas you may have

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfor table while they enjoy evening meals or drinks For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing

Our teams of engineers and sur veyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard

Call us on 0800 060 8844 to arrange a free site sur vey or visit www rocheawnings com

“It’s not just the structure , it’s the exper ience ”

• “With so many structures to c hoose from, how to make the r ight investment?”

• Green Glamping – Demystifying the journey to Net Zero

The expo at The Glamping Show has grown significantly over the past few

Café Culture - Pavement Profit

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

• planter s w th rea or faux plants

• cafe banner s and restaurant screens lighting

• heating

• c lassic neon signage parasols installed and repaired

• lent cular bladed roofed she ter 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

Hospitality Technology

operators are opting to simplify menus and offer smaller por tion sizes Thus, the term ‘shrinkflaton’ – the process of reducing the size or quantity of product while the price of product remains the same or increases slightly

Streamline menus More than one third of hospitality operators plan to tighten up their menus with fewer dishes and less complex options A leaner menu helps stock control and supply issues with certain products It will also reduce stress for kitchen teams who are already struggling to keep up due to labour shor tages Research shows that 77% of consumers are happy to visit a restaurant offering a limited menu The size of a menu isn’t as impor tant as the quality of food you ser ve and the price you charge In fact, condensing your menu with easy to execute recipes allows you to focus on quality and presentation of dishes that deliver memorable experiences and drive repeat business

control and monitoring production levels Know what and how much you are selling, then make adjustments to the menu and eliminate dishes that aren’t selling

Ser ve smaller por tions but ensure customers still receive value for money Along with simpler menus, cutting back on por tion sizes is lowhanging fruit for addressing increasing food costs Shrinking por tions can be a good strateg y as it enables restaurants to keep pricing the same or slightly higher This is impor tant since consumers don’t seem to notice por tion sizes as much as they do price increases

Are you ready for shrinkflation? Hospitality operators need to find creative ways to cut expenses and improve their bottom line Quality and value will both play a crucial role in attracting customers Streamlining menus with simple , cost-effective items will no doubt help your cost-cutting measures in the months ahead

If you ’ ve dined out recently, you may have noticed a recent trend –reduced menu items, reduce por tion sizes and change recipes

As businesses battle inflation, increased food costs, staffing shor tages and soaring energ y prices, operators are looking for ways to satisfy customers and remain profitable

Raising prices may be necessar y to keep up with inflation, however, this practice alone may be detrimental as consumers are forced to cut back on non-essential spending that includes dining out at restaurants Instead

Monitor production levels

Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins Tracking sales is a good way to review your menu, create more efficient batching levels and eliminate dishes that aren’t selling

Reduce waste It’s estimated that food waste costs the restaurant sector nearly £700 million each year Overproduction is a common source of food waste and one of the biggest reasons why businesses fail to achieve the desired food margins There are many ways to cut down on waste – from keeping a stock inventor y to keeping an eye on por tion

Par tnering with Enhance Hospitality is the best financial decision you will make

See the adver t on this page for fur ther information

AK Techotel has been the leading supplier of Proper ty Management Systems to the European hotel market for the last 40 years and have entered the UK market with a bang Establishing themselves in Yorkshire , National Operations Manager Alistair Brown states “It seems logical that eventually Techotel would reach the UK shores, and have found that there is definitely a need for what we can provide , the timing was great as their is definitely an oppor tunity here and with recent installations it shows Picasso may be what has been missing”

“We like to think of ourselves not as a one size fits all supplier, but more of a bespoke package builder where we build the elements of the Picasso PMS around your wants and needs”

“Take for example the recent development of our digital assistant ’Mona’, we could see that the hotel users of the future did not want to wait, they wanted ever ything now, at their finger tips, or in this case on their phone , so we took the entire reception process and revolutionised the front desk, ever ything that used to slow down the check in at a traditional hotel reception is now performed digitally, by the PMS and by “Mona””

Alistair continues “Mona is really pushing boundaries in changing the norm, leading the way in a world where contactless reception is now almost expected, we have gone several steps fur ther We have seen the evolution of the traditional role of front of house move from the computer screen to more meet and greet, adding the traditional extra touch to the guest experience that the UK Hotel market is well known for, Mona allows the hotel reception to do just that”

In recent years AK Techotel have developed a whole range of products for the hotel market, to go alongside their staple product, their Proper ty Management System Picasso

Picasso is the PMS that AK Techotel have developed supplied and suppor ted throughout Europe

since 1983 The features that have recently been released include their entirely integrated Channel Management System, their commission free online booking engine , their mobile housekeeping and maintenance application and their mobile bar and restaurant system that can now be operated from the phone , to name but a few

Having seen how Europe have sprinted ahead with mobile technolog y within the restaurant and bar industr y, Techotel decided that they should look to integrate their handhelds with Picasso, where not only it is linked to the Bar and Restaurant Module ”Appetite”, but is also able to provide the waitering staff with up to date information regarding the requirements of the hotel guest So for example , if a guest is celiac , they would only need to record this once The information would be available not only on their hotel booking, also at the dumb water but also in the hands of the staff who are ser ving the guest

Visit www techotel ie or see the adver t on the facing page for information

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Hospitality Technology

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/

MemSec™ EPoS - User-Friendly & Feature-Rich EPoS System for the Hospitality Trade

MemSec™ EPos produce one of the most user-friendly yet feature-rich EPoS systems currently available to the hospitality industr y

For over 25 years, MemSec™ EPoS has provided IT solutions to customers in the hospitality industr y We provide each customer with a system tailored to their individual requirements at a competitive price

One of the most impor tant factors in MemSec™ EPoS s approach to systems development is the recognition of the types of users our customers are likely to employ Unlike in an office environment, hospitality staff cannot be expected to be computer literate , and staff turnover

levels can be high

We therefore design our programs to be useable with the minimum amount of training, and by staff of all ages and abilities

As well as providing software that users love , we install all the requisite hardware to ensure that you get the best from our programs Various configurations are available to suit your requirements and all are available via rental or purchase schemes

For fur ther information, see the adver t on this page or visit www.memsecepos.co.uk

Hospitality Technology

3R (EPOS) Solutions

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

repor ting

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

In addition to these features, CES Touch offers intensive operator management and in-depth financial repor ting which is vital for businesses seeking to manage their staff and finan-

cial performance effectively With full cloud business analytics, CES Touch also provides businesses with realtime 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

CardsSafe Continues to Support Hospitality Businesses

CardsSafe remains one of the most affordable ways to help hospitality venues up-sell onsite by offering a secure and trusted way to operate customers' tabs

Established over twenty years ago CardsSafe is designed to securely retain customer credit debit and ID cards while the cardholder runs a tab It s a simple, affordable and effective system that does not capture data and is GDPR compliant It allows staff to upsell, protect customers bank cards and give them extra peace of mind that their cards are held professionally while running a tab

Two decades later over 5000 UK venues trust the CardsSafe system from Young's pubs golf courses Hilton Hotels Lord s cricket ground and many independent restaurants and bars

"Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts

our customers minds at rest

Timothy, Young s Bar Manager

CardsSafe remains on the side of hospitality and leisure venues by continuing to freeze prices for the past eight years At just £9 95* per month rental for a 10-drawer unit, the system pays for itself Just one £120 walk-out, which CardsSafe could have prevented as it acts as a deterrent for dine-and-dash, is the rental price for a unit per year CardsSafe continues to support hospitality businesses during periods of economic uncertainty They also offer customer ser vice and free replacement keys, which can be sent out anytime

So what are you waiting for? If you want to increase profits and the bottom line, reduce losses and help build stronger relationships with your customers, contact CardsSafe and lock in great prices today!

For more information please visit www.cardssafe.com

Or contact the sales team on 0845 500 1040

Products and Services

As one of the UK’s leading foodser vice providers, here at Bidfood we have a passion for great food and are always focused on going the extra mile for our customers Being the best is a key par t of our ethos, and we strive to deliver ser vice excellence making life easier for customers and helping them grow

The success of our customers is paramount to us and we believe that providing great ser vice is more than simply dropping off deliveries, it’s about adding value Our exper tise , industr y knowledge , nutritional advice and guidance on food standards and legislation help to keep our customers ahead of the cur ve

As we know in the food ser vice industr y the festive season doesn’t just star t and stop on the 12 day lead up to Christmas Therefore operators need to be prepared and ready well in advance for what is most wonderful but also busiest time of the year

PREPARATION

Preparation is key in the build up to Christmas and is something that should be taking place months in advance

With all sectors requiring similar produce at the same time suppliers can often be left with unavailability To avoid this happening it’s crucial to work closely with account managers and suppor t teams to plan menus in advance and to make sure products are readily available

FESTIVE MENU MUST-HAVES

Christmas time is all about having a fun and sprinkling a little magic , and what better way to do this than with a dedicated festive menu Guaranteed to get consumers excited and also provides an excellent upsell oppor tunity

with over 1 in 3 willing to paying more for festive specials versus regular menu options

Despite Christmas foods being ladled in tradition it shouldn’t mean that your festive menu is predictable In fact to ensure no consumer is left out a variety of ‘musthaves’ are needed to go alongside the festive offering Classic comfor t foods, winter warmers, indulgent choices and a few usual favourites should all piece together to make the perfect Christmas menu A slow-cooked shor t rib of beef with rich French onion gravy lends itself perfectly to this Or for a sweet treat, a twist on the cult classic , sticky toffee Christmas pudding drizzled with toffee sauce is sure to be popular with consumers

While many take the festive period as an oppor tunity to indulge , there’s still a demand for lower calorie options as well Operators need to ensure that while they offer plenty of indulgent treats they re not forgetting the health conscious consumer either The same is true with meat-free options Although we think of turkey, gammon and ham around Christmas, vegan and vegetarian dishes aren’t to be forgotten about either, our phat vegan mushroom & leek pie is a delicious perfect meat-free main that consumers will love!

CHRISTMAS TIPPLES

And remember, it’s just as impor tant to have a strong drinks offering, both hot and cold Applying a festive twist to a premium drink by infusing with alcohol or providing a limited edition option are all likely to be popular A gingerbread latte , Baileys hot chocolate or a hot apple cinnamon cider will all be a hit amongst consumers

See the adver t on the back cover or visit www bidfood co uk

Food Safety and Confidence

Navigating the intricacies of food allergies and safety regulations can be a daunting challenge for any food producer or business This is where Allergen Checker steps in offering a comprehensive solution that not only streamlines compliance but also enhances customer confidence What truly sets Allergen

Checker apar t is its innovative QR code system

In a world driven by convenience this feature empowers your customers like never before A quick scan of the QR code , placed conveniently on your menus or a printout of the individual labels for your packaging, opens up a world of accurate allergen information Customers are no longer left in the dark; they can make informed choices tailored to their dietar y needs, fostering trust and loyalty

Our platform’s significance goes beyond just meeting current labelling regulations including Natasha s Law It anticipates the future with the potential enactment of Owens Law, ensuring your business remains ahead of compliance requirements With Allergen Checker you ’ re not just adapting; you ’ re thriving in an evolving landscape of food safety

A Simple 3-Step Process

• Add Ingredients Begin by seamlessly inputting your ingred ents into our user-fr iendly system Our platform becomes your

vir tual food cupboard, housing accurate a lergen data for eac h ingredient This initial step lays the foundation for precise al ergen information

• Create Dishes: W th your ingredients catalogued, crafting dishes becomes a breeze As you create dishes Allergen Chec ker automatically generates detailed allergen information for eac h one Th s real-time accurac y ensures that you ’ re providing the most up-to-date information to your customer s

• Generate QR Codes & Labels: The magic unfo ds as you effor tless y generate QR codes and abels for your d shes and products These become your br dge to customer transparenc y and conf dence Place them on menus or pac kaging enabling customer s to access comprehens ve allergen information instantly

In a world where allergen transparency can make or break a customer’s dining choice , Allergen Checker is your ultimate ally Join a community of forward-thinking businesses that prioritise safety, build trust, and elevate the dining experience

Say goodbye to allergen-related stress and hello to a new era of culinar y confidence Explore Allergen Checker today and unlock a safer, more informed, and truly satisfying dining journey For fur ther information see the adver t on the inside front cover or visit www allergenchecker co uk

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

If you own a restaurant or a kitchen with a deep fr yer, then you might be surprised at how much you spend ever y year on cooking oil Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp is helping thousands of professional kitchen operators to dramatically cut their oil costs in half

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

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will con-

tain fewer calories Good for the consumer, good for the bottom line

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

Faster ser vice: Food cooks qu c ker

Reduce food waste: Food is cr ispier and holds ts shape and texture for longer Great for food deliver y Zero flavour transfer : It prevents flavour transfer between different foods be ng cooked in the same oil

Kitchen smoke and fr ying odour s: It reduces the smoke and odour s of fr ying in your kitc hen/restaurant Creating a more pleasant working and dining exper ience and minimizes the workload on your air filter ing systems and maintenance

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

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

For fur ther information visit www oilchef co uk

See page 19 or contact Louis Farr y by phone or email: louis farr y@oilchef com or Tel 07448419664

5 Top Cellar Management Tips That Will Save You Time and Money

Design & Refit

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 The 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

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

The cabanas 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 final product 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

Mayfair Furniture

Mayfair Furniture will be celebrating 11 years this year of providing the UK’s fastest

We

Bayes

The team used millboard decking and a wall cladding system with solid surface tops from Caesar stone 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 Examples of the team’s work includes the £14 million Sopwell Cottonmill Spa; South Lodge Spa for the Exclusive Collection; Dormy House Spa and Calcot spas in the Cotswolds; Aqua Sana Forest Spas; Champneys Mottram Hall, and Third Space at Tower Bridge They recently completed works on an £8 million new Harrods Hair and Beauty spa on the 5th floor of the Knightsbridge store www.sparcstudio.co.uk

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 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

RapidFit by Rearo is an instant solution for washroom surfaces

Designed to accommodate time-constrained commercial washroom projects Rearo’s ‘offthe-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

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 timeser 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!

Design & Refit

Indoor Dining & Bar Furniture

As Autumn beckons, our focus moves to creating memorable , visual and comfor table indoor hospitality spaces to enhance your customer experience , dwell time and your revenue

But what suits your venue ’ s style?

Woodberr y longtime exper ts in supplying outdoor furniture have now launched a range of indoor furniture based on client favourites

This first indoor range sees dining, bar and café furniture in 4 distinct styles TRADITIONAL

If your venue is more traditional with cosy interiors and a focus on wooden furniture , Woodberr y has you covered with a range of dark

wood dining and bar furniture SCANDI-STYLE MINIMALISM

For sleek, minimalist interiors, there is a range of design-led light oakcoloured chairs and pedestal tables Each chair has a distinct design style that can easily be mixed and matched

INDUSTRIAL

For stand out, quirky industrial look interiors, Woodberr y has developed their iconic outdoor designs for indoor use Gabion cage base tables can be filled with your choice of filling Or if long communal tables work best for your venue , the Discover y Range Tables and Benches have black metal legs and chunky wood effect tops

COLOURFUL BISTRO

Featuring brightly coloured mix and match metal chairs colourful vintage distressed tabletops, and marble effect pedestal tables This bistro range offers subtle Parisian elegance or bright colourful vintage vibes

Woodberr y is keen to understand what furniture works best for your needs so please talk to the friendly team about your requirements

For an indoor furniture brochure call our team or download a copy from the Woodberr y website 01926 889922 mail@woodberr y co uk www woodberr y co uk/brochures

Adveco FUSION - The Next Generation Of Packaged Low-Carbon Electric Water Heating

Commercial hot water specialist Adveco announces the arrival of the next generation of FUSION electric water heating for hotels and restaurants

FUSION-E is a tough, high-efficiency electric water heater

FUSION-T extends the system with the addition of a systemintegrated heat pump and advanced controls Both ranges can be fur ther expanded with the addition of an electric immersion for greater resilience (FUSIONEplus and FUSION-Tplus)

FUSION star ts with all new specially designed single(ATSI) or twin-coil (ATST) corrosion-resistant stainless steel high-pressure indirect cylinders Offering capacities from 200 to 500 litres, the cylinders feature dedicated mounting points for Adveco’s ARDENT electric boiler making FUSION a more compact, space-saving option Supplied with pre-built pipework the latest generation of FUSION is now faster and easier to install

For the FUSION -T renewable variants the

monobloc air-to-water FPi-32 heat pump (ASHP) is used as a source for system preheat Contribution from the ASHP is maximised via the bespoke FUSION Control Box These controls smar tly balance the two heat sources, meaning the electric boiler is not required to work as hard to raise flow temperatures to the required 65°C Electrical demand on the boiler is reduced by as much as 30%, delivering operational savings and reducing carbon emissions by up to 71%

Where hot water demands become a business-critical ser vice , FUSION systems can also incorporation an additional backup immersion (FUSION-Eplus & FUSION-Tplus) for enhanced resiliency Controls are fur ther extended to incorporate SMS output to advise building managers of a fault scenario and automated engagement of the immersion backup to guarantee business-critical hot water supply https://adveco.co/products/live-metering/

Design & Refit

Additional Ranges as ILF Continue to Expand

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

Make a Style Statement With Stacking Chairs

When planning events and catering for busy periods in your venue there s nothing more useful than stacking chairs Often, the temporar y nature of these chairs is reflected in a basic design, which isn’t suitable for ever y occasion However, the good news is that Trent Furniture supply a great choice of stacking chairs, which look good enough to be par t of the furniture on a permanent basis!

The brand new Loopback Stacking Chair is the newest addition to Trent s bestselling Bentwood range which is inspired by classic Parisian 19th centur y bistro style This chair features all the effor tless elegance and durability of the original Loopback Side Chair, but with the ability to stack up to eight high when not in use With a chic and versatile walnut finish, it’s available with a wooden seat or with an upholstered seat pad in a choice of over 100 fabrics including vinyl and faux leather

Another great choice for stackable chairs with style as well as functionality is the York Crossback Stacking Chair Perfect for venues with a contemporar y rustic vibe , this chair is full of character and is available in a great choice of walnut, light oak, vintage oak and dark oak, with 15% off currently available on the vintage and dark finishes Again, stackable up to eight chairs high when not needed, it’s the perfect addition for busy bars, restaurants, cafés and more Choose from a simple wooden seat or add upholstered seat pads in a fabric of your choice to complement your colour scheme Whichever stacking chair you choose for your bar, restaurant, pub or café, you can be assured of great value and contract grade durability that’s built to last in a hospitality setting To find out more about Trent Furniture’s great range of stylish stacking chairs, please call us on 0116 2989 927 or fill in our contact form at www trentfurniture co uk

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

By Mark Chapman, General Manager, Stannah Microlifts

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

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all Microlifts from Stannah are compact, structure-supported and quick and easy to install These reliable and hard-wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers

So even when staff shor tages bite , great ser vice can still be provided to your customerswithout 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

Saniflo's Sanibest Pro Provides Robust Service For Guest House

Saniflo UK - a leading designer and manufacturer of macerators, pumps and lifting stations - continues to solve some of Britain's quirkiest plumbing issues while providing best-in-class technical consultation to ensure the right product is specified first time

In March 2023, a 100-year-old twostorey guest house apar tment above commercial premises in Inverness received a new Sanibest Pro to replace a non-Saniflo macerator that had been changed three times in seven years and had required multiple repairs and maintenance due to clogged blades

The exper ts at Saniflo advised the proper ty owner that the Sanibest Pro, although usually specified for commercial applications, would suit this domestic scenario because a more powerful product was required to dispose of items that clog blades, such as wet wipes

The Sanibest Pro occupies the same space as its defunct predecessor, so no additional plumbing or pipework was required Matt Watson, Saniflo National Sales Manager, recommends that customers call the Saniflo technical team to doublecheck their requirements as ever y situation differs, and there may always be a better solution He says: "Our engineers often attend call-outs where a product has been misspecified We would always recommend a commercial product for an application like this, par ticularly when members of the public use the facility Guests often don't follow disposal guidelines and put bulky items down the WC; they don't tend to worr y as they do in their homes so mitigating for that is impor tant "

Reader Enquiries: 020 8842 0033 or go to www saniflo co uk

Education and Training

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 longstanding 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 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

Immtell - Navigating Immigration, Delivering Solutions

At Immtell we understand the unique challenges that the UK's catering and hospitality industr y faces particularly 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

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, 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

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

Increasing Customer & Staff Loyalty In One Easy Step

Repeat custom & Staff Retention Star ts

With Great Training

Times are tough and businesses are constantly looking for new areas in which they can save money Retaining customers is cheaper than acquiring new ones so customer loyalty is vital to profits How can you encourage customers to stay for another pint?

Simple , by ensuring it’s the best pint they’ve ever had! How do you do this? By ensuring staff are fully trained and reaching their potential Investing if your staff will also have a knock on affect on staff retention If staff feel valued, they are less likely to leave So customer loyalty and staff loyalty are inextricably linked

This is something Chemisphere UK are ver y aware of and is one of many reasons behind the opening of their brand new Training Academy at their Trafford Park head office The unique facility brings together classroom training with real hands-on practical training in their purpose-built fully operational training cellar This set-up means delegates can learn all the theor y and then put it into practice immediately – honing their skills until they get it right

“It is a widely held belief within the industr y that quality standards could be , and should be , higher We have always believed and suppor ted this” said Linda Adamson, Marketing Manager at Chemisphere

Chemisphere is primarily a manufacturer and supplier of detergents for beer line cleaning and ware-washing and over the years has become increasingly aware of worr yingly low industr y quality standards This is where the idea of the training academy was born Now up and

running and welcoming delegates on a wide range of courses the academy is helping to raise quality standards across the industr y

The training academy and the wide range of courses it offers is led by brewing industr y luminar y Allan Stevenson “What Allan doesn’t know about beer, beer quality and the industr y as a whole isn t worth knowing! said Linda Adamson Allan added My background in quality training and being one of only a handful of International Draught Masters in the world means we are offering the highest standard of training by an accredited trainer

Delivering the perfect pint star ts with immaculately clean beer lines and glassware – and that’s where Chemisphere feel they can really make a difference They are so committed to the industr y ’ s mission that they are slashing the prices of their courses for the first 12 months to make them accessible to ever yone and encourage as many companies as possible to educate themselves correctly They want this to be the year of the beer and are doing all they can to spread the word

They offer a wide variety of training courses, from one hour Perfect Pint courses to day-long Masterglass courses for technicians and quality teams – there is a course for ever yone from as little as £10 per person* They also have the knowledge and flexibility to create bespoke training courses to meet your unique needs –either at the Training Academy or at your premises

Visit www chemisphereuk com/trainingacademy for more information

*based on maximum number of de egates be ng booked on cour se

Property, Professional and Recruitment

Hospitality Businesses Look For Green Growth Opportunities

With many smaller hospitality businesses continuing to struggle in challenging operating conditions, owners are looking for new ways to achieve their growth aspirations As sustainability climbs up the agenda for consumers and policy-makers, hospitality operators are recognising the business benefits of going green

Our most recent Business Confidence Sur vey found that 73% of hospitality businesses are falling behind their turnover forecasts for H1 2023 Yet with 64% aiming to grow their revenues over the next 12 months new growth oppor tunities are needed One such oppor tunity can be found in a focus on sustainability, which can attract new customers, boost profitability and suppor t global net zero ambitions

FOCUS ON EFFICIENCY

The first step to a greener kitchen is investing in more energ y-efficient equipment – and while the initial capex is higher, energ y savings pay off in the mid-term Electrification especially is transforming modern kitchens Energ y Star repor ts that induction kitchen appliances deliver about 85% of their energ y to the food being cooked compared to 45% for gas appliances, as well as reducing the amount of energ y needed for ventilation

EVOLVING MENU OPTIONS

Changing demands of today’s hospitality customers are also driving oppor tunities A recent study by Foodprint from Nutritics found almost

half (45%) of UK consumers feel a venue s commitment to sustainability is an impor tant par t of deciding where to go and spend money Indeed, sustainable considerations are expected to have profound impact on menu design, especially for younger consumers

Each year, The Unilever Food Solutions Future Menu Trends Repor t canvasses the opinion of 250 professional chefs, to determine the trends it feels will shape the food and beverage industr y For 2023, it predicts that vegetables will see a “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 Indeed, the National Restaurant Association s 2022 State of the Restaurant Industr y repor t

indicating that one third of restaurant customers are more likely to choose establishments that source ingredients grown locally and organically

WASTE NOT, WANT NOT

While reducing single-use plastics and increasing recycling are important in demonstrating greener practices, businesses should look at the impact of cutting food waste The average hospitality business throws away more than 100kg of food ever y week half of which is preventable repor ts Sustainability Victoria

GO FOR GREEN

Pursuing energ y and waste efficiency not only reduces overheads but prepares hospitality businesses for an increasingly sustainably-conscious consumer base Adapting your business to meet these oppor tunities will likely require some investment At Capify we offer a range of business loans and have helped thousands of small businesses meet the oppor tunities of a changing business landscape

Check to see if you ’ re eligible for one of our loans with our online eligibility checker 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, visit www.capify.co.uk or see the adver t on page 15

Hospitality Businesses Can Use Finance to Access New Tax Incentives

The UK Government recently launched ‘Full Capital Expensing’; a new tax incentive designed to encourage business investment This Capital Allowance enables hospitality firms to fully write-off the cost of qualifying purchases in the same year the asset was purchased

This equates to a saving of 19% or 25% of the asset s purchase price (depending on your tax rate) The allowance can be claimed on a wide range of equipment by incorporated businesses, with the Annual Investment Allowance accessible under similar rules by unincorporated businesses

For example , a pub refurbishing with £30,000 of qualifying equipment would

Goldstar Chefs

The loss of EU free movement and flexible working work-life balance are among the leading causes behind the dramatic labour drain in hospitality industr y

Attracting and retaining Chefs is the Achilles Heel of running a hospitality business

The ‘ new normal’ job market has evolved to working from home , shor ter hours and weekends off Desk jobs and transpor t are attracting hospitality workers by the droves with higher pay and a better work-life balance

Many EU-nationals who worked in the industr y have either returned to their home countries, or have chosen other occupations after gaining UK

settlement

Much of UK’s hospitality industr y to date has been shaped by migrant labour

It seems only those coming to UK for a better life have the motivation and willingness to work in demanding roles, and at reasonable salar y levels

The government has modified skilled worker immigration allowing employers greater scope to hiring foreign nationals

Whilst the bar for EU nationals has raised it’s been lowered for non-EU nationals This has made it unattractive for EU’s due to visa costs However, it remains appealing to people from non-EU countries who have a different perspective of coming to work in the UK

Goldstar Chefs are nationwide recruitment organisation and hospitality immigration specialist busy procuring skilled Chefs from around the world for UK’s varied and diverse hospitality industr y Sectors include Restaurants, Hotels, Events Caterers, QSR brands, Pubs and any foodser vice operation that needs Professional Chefs

Goldstar Chefs gives you an optimal and cost effective staffing break-

Protect Your Pavement Licence

not require separate planning permission Be aware these Pavement Licences are due to expire on 30 September 2023

through that can transform your business Discover the most potent and productive avenue to attract and retain Chefs

Our team are intuitive business-minded people who are on your side , who understand your problems, see what others can’t, and give you solutions, answers and of course , the Chefs you want

You too can have dedicated professionals who are passionate committed and be assets in your business Chefs specialising in Worldwide cuisines as well as British are ready and waiting

You get more than CV’s You will see skill demos on video as well as other visuals We do meticulous skill checking, and enable your direct involvement in the vetting and selection process You get superior practical knowhow and simply the best care and attention

Are you having Chef headaches? The cure is Goldstar Plus Contact us now, we ’ re at your ser vice 24/7 We will visit you in person any where in UK

Make the call and get your life back!

Call 0203 930 8969 or www goldstarchefs co uk

outside seating on an area owned by the local authority, it will need authorisation In the past, that has been by a Local Authority Highways licence but the pandemic saw the introduction of what was originally intended as a temporar y scheme to help with business recover y after lockdowns with a favourable new lower cost, fast-track Pavement Licence system which does

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

NOT YET GOT A PAVEMENT LICENCE?

Why Use a Specialist Hospitality Consultant?

Answer:

With over 30 years of industr y experience in the

sector, The Bowden Group’s Managing

David Hunter will work with you to address the following

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

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

figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

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

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

• their own application form and payment methods for the £100 fee their own cr iter ia for the public notice

• spec fic requirements for the accompanying documents and plan

their local conditions whic h you will have to comply with

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

ed 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

Our

Managing people brings with it a whole set of new skills that are now need-

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