CLH Digital - Issue #190

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

As we find ourselves in the midst of the UK government's inquir y into the handling of the Covid-19 pandemic the hospitality and licensed on-trade sector stands at bit of a crossroads!

It would appear, when considering yesterday’s evidence from former Prime Minister Boris Johnson, that the sector is bearing the brunt of blame for a spike in infections because of the government’s Eat Out to Help Scheme (EOTHO)

Evidence at the enquir y is clearly linking the scheme to the spread of infections, reigniting debates surrounding the initiative , painting, in my opinion, the scheme and the sector it in an unfavourable light

Examining yesterday’s evidence I have to say I am wholehear tedly with Boris Johnson on this! It would appear that the government’s top advisers, whose advice was to put the entire countr y into lockdown didn’t know about the scheme Am I the only one who finds that “ an insult to our intelligence”?

I think Boris Johnson was rather more reser ved when he said I m fairly confident that it was discussed several times in meetings in which I believe they must have been present ” “I don’t understand how something so well publicised as that could have been smuggled past the scientific advice , I don t see how that could have happened

I think I would have put it far more candid than that!

Fur thermore , as businesses and livelihoods were being destroyed it is crucial to approach this discussion with nuance The EOTHO scheme implemented during the tumultuous months of 2020, played a vital role in reviving a hospitality sector left reeling from the impact of lockdowns

It is only my “tenpenneth”, but I was a vociferous critic of the whole lockdown fiasco, voicing my opinion and often coming under criticism (which I have never had an issue with, the more feedback the better!) I said it would be plain to anybody that shutting down Britain’s third largest industr y for over a year would prove to be nothing but disastrous

The initiative was not without its critics, but it provided a lifeline to countless businesses, encouraging the public forced into a lockdown to return to their favourite restaurants, cafes, and pubs, with the government underwriting half of the costs

Caterer, Licensee & Hotelier News Group is published by RBC

Criticism of the EOTHO scheme neglects the broader context And it makes me so angr y when I hear criticism from people whose livelihoods were not affected or threatened, who continued to draw their salaries and the perks that go with them

The hospitality sector faced unprecedented challenges, and businesses are still dealing with the aftermath with lost sales and closures threatening the livelihoods of many The scheme was a strategic move to stimulate consumer spending helping businesses recover and protecting jobs at a time when the sector desperately needed suppor t Fur thermore , it's essential to recognize the domino effect of the EOTHO scheme By encouraging spending in hospitality establishments, the initiative indirectly boosted related industries from suppliers to ser vice providers contributing to a more comprehensive economic recover y

The subsequent reduction in VAT for the hospitality sector was another step in the right direction This measure not only lessened the financial burden on businesses, but also made dining out more accessible for consumers As we reflect on the past it becomes evident that these inter ventions played a pivotal role in the sector's resurgence

Looking ahead to the New Year, it is paramount for the government to consider additional measures to sustain the recover y Another VAT cut for the hospitality industr y would provide a continued lifeline , ensuring the resilience of businesses as they navigate ongoing challenges

So, while scrutiny of the EOTHO scheme persists, it is essential to acknowledge its positive impact on a sector that faced unprecedented hardships As the inquir y unfolds I would urge policymakers to consider the broader picture and continue suppor ting the hospitality and licensed on-trade industr y recognizing its impor tance in the economic landscape of the United Kingdom

And if we needed any evidence of that our front page/lead stor y confirms the resilience of the sector

Fantastic news that a staggering £35 9 million was sold the first week of this month, with an estimated £7 4 billion spent on Christmas par ties between now and the end of the month

Wonderful news!

Once more I would ask you to please do follow us on Twitter, and encourage as many people you know in the trade to sign up to our digital issue , fur ther details can be seen at www catererlicensee com

First Week of Christmas “Bonanza” as 35.9 Million Pints Sold...

£7.4 Bn Predicted to

Be Spent On Christmas Partying

WELL-POSITIONED

Venues, pubs, bars, and restaurants are well-positioned to benefit from this festive windfall the sur vey adds, with over 44% of consumers prioritising visits to such establishments if their disposable income were to be cut fur ther This surpasses other spending categories like clothing (28%), home improvements (27%) and holidays (27%)

The sur vey also highlights the changing dynamics of the holiday season, as younger adults, par ticularly Generation Z (18-24 year-olds), opt for a self-proclaimed hangover day , turning their backs on the hustle culture’

Approximately 60% of young adults, totalling around 3 2 million individuals across the UK, are planning to take a day off to recover from their holiday celebrations This generation’s enthusiastic spending habits with an average of over £200 per night out, suggest that the hospitality industr y could see substantial gains over the Christmas period

Raissa and Joyce de Haas, the twin co-founders of Double Dutch, commented: “Our sur vey reveals that Brits are wholehear tedly embracing the festive spirit, offering a ray of hope for on-trade hospitality venues following challenging years Based on these new insights, and to enable our staff to fully enjoy the celebrations, we ’ ve introduced a ‘ par ty recover y day’ for our team to make the most of the day following our Christmas par ty ”

RECORD BREAKING

light on the nation’s inclination to splurge on Christmas par ties, with an estimated £7 4 billion expected to be spent this year – a significant threefold increase compared to the previous year Brits are embracing the spirit of the season according to the sur vey planning to spend up to £200 on their festive outings This increased spending provides a welcome boost to the hospitality industr y, which has faced its fair share of challenges in recent years With nearly half of Londoners (48%) poised to spend over £100 on each Christmas night out the capital city stands out as a leading contributor to this spending surge

Gemma Keegan Brand Director at Swingers commented: “This year is set to deliver a record-breaking Christmas in the UK for Swingers, with the highest pre-booked sales we ’ ve had in December since opening All key Christmas dates are fully booked and we re looking forward to welcoming ever yone into the venues for a celebration to remember Group sales bookings up 6% vs 2022 and up 12% vs 2019”

Self-Awareness: A Key Ingredient In QSR Success

By Sanjeev Sanghera, Co-Founder and Managing Director of Doner Shack,

Self-awareness is the new buzzword in management You might wonder, is it really essential for managing a Quick Ser vice Restaurant (QSR)? Absolutely! But what exactly makes it so impor tant?

Sanjeev Sanghera, Co-Founder and Managing Director of Doner Shack, the Berlin-inspired street food concept, discusses what self-awareness really is and why it is essential for any QSR brand

Self-awareness in business, par ticularly for QSR brands, extends beyond simple self-reflection It's about having an in-depth grasp of your brand’s identity, recognising its strengths, and acknowledging its weaknesses In the competitive landscape of QSRs self-awareness isn't just beneficial it's a necessity for achieving success

Research indicates that clear self-perception enhances confidence creativity, and effectiveness in leadership and communication, leading to better decision-making Interestingly, research points out that only about 10-15% of individuals are truly considered self-aware1 In the business world, this contrast is stark: around 83% of high-performing professionals are deemed self-aware , in sharp contrast to just 2% among those who perform at lower levels2

A brand's self-awareness is rooted in a clear, authentic vision It involves knowing your audience well and customising your brand to connect with different groups This insight not only forms the backbone of your brand's message but also influences how and where you deliver it, be it through digital channels or traditional media Simple , value-led marketing messages are the secret to cutting through the noise and reaching your audience directly

Understanding your brand's position within your industr y is essential The hospitality sector is broad ranging from fast-casual to fine dining so being aware of where your business fits in this spectrum is crucial before initiating customer outreach or engagement At Doner Shack, for instance , we worked hard to transition from fast-casual, as we were when we launched, into a more defined QSR brand, as this felt like a more authentic fit for our target audience

On that note , it s impor tant not to shy away from times when perhaps your brand isn t hitting the right mark If you find your brand isn’t attracting the right audience , then something isn’t quite right! It’s wor th taking a step back and re-assessing where you are and where you want to be Consider it an oppor tunity to

pause and introspect Reflect on your brand's current position and what you could be doing more effectively It s essential to understand that realigning your brand's direction doesn't mean losing its authenticity It's about modifying and growing to make sure your brand's voice is heard as intended Re-positioning can be a powerful strateg y to forge a stronger connection with your audience , without compromising the core values and authenticity that define your brand This is something we are proud of at Doner Shack and it has helped us to look at our brand and rediscover exactly what it is we love about our business and how we can share that with as many of our target audience as possible

Your menu is a key ingredient in your brand’s self-awareness too It’s impor tant that your offerings match your brand's identity and meet customer expectations For example , a QSR would be better suited to concentrating on its own specialties and steering clear of menu items that are more fitting for high-end dining settings Adding a distinctive signature dish can also be an effective approach to communicate your brand's unique identity and keep your customers coming back for more

Similarly, it's vital to consider your target audience when choosing the range of food and price points At Doner Shack, we dedicated significant time to determining our target market for our menu This led to us offering a diverse spread of dishes, aiming to meet the preferences of our main demographic , stay competitive and differentiate ourselves in the market We also focused on pricing our products reasonably ensuring they were affordable for a broader customer base while also fostering customer loyalty

The design and aesthetics of your QSR space are also crucial They shape how customers perceive your brand and contribute to its identity For instance , a contemporar y bar with an Instagram-friendly design might not appeal to those looking for a casual place to enjoy drinks or watch spor ts Similarly, a basic , no-frills pub might not attract those seeking a place with aesthetic charm and trendy vibes

Self-awareness is a powerful tool, yet it comes with its own set of challenges Striking a balance between adapting to current trends and preser ving a cohesive brand identity is key Failing to do so might lead to a compromise in quality Of course , keeping up with trends is impor tant for staying relevant, but pursuing trends that don't align with your brand could end up distancing the audience you want to engage

Self-awareness is not just a buzzword but a fundamental component of success in the QSR industr y It encompasses a holistic strateg y, incorporating elements like brand vision, menu creation, aesthetic design and tactical marketing By investing effor t in deeply grasping and accepting your brand's distinct identity, your business can skilfully manoeuvre through the competitive arena and establish a strong connection with your target audience

Tommy Banks Returns To Toque d’Or Judging Panel As Nestlé Professional Open Registrations

Nestlé Professional today opened registrations for the 36th edition of its Toque d’Or competition College lecturers have until 12th Januar y 2024 to register their Level 2, 3 and 4 back and front of house students

Award-winning chef and restaurateur, Tommy Banks, will continue in his role as judge providing exper t advice and mentorship for Toque d’Or entrants Students will also be able to take inspiration from Tommy’s passion and knowledge in farm to fork dining and sustainability which remains the theme for the prestigious competition

Commenting on his return to the Toque d’Or judging panel, Tommy Banks said: “I’m delighted to be involved in Toque d’Or 2024 after such a competitive and inspiring competition this year! I really enjoyed mentoring this year s cohor t on incredibly impor tant industr y topics such as sustainability and provenance It’s my pleasure once again to help them learn all about sustainable farming and to master the ar t in crafting sustainably sourced menus ” Next year ’ s winners will embark on a once in a lifetime trip to Switzerland, where they will get to delve into Nestlé’s origins and Swiss heritage as they visit the company ’ s headquar ters and the famous Nestlé chocolate factor y As well as getting an unforgettable gastronomic experience – savouring the ver y best food and drink the countr y has to offer – the winners will explore Switzerland’s breathtaking landscapes and popular tourist attractions

Toque d’Or 2024 takes place over six stages and is aimed at attracting more fresh talent than ever with

entrants competing in their colleges, before being shor tlisted for the National Heats which will take place in March at The Grand Cooker y School in York, followed by the Grand Finals

The Perfect Snack for All Your Trade and Hospitality Needs

Eat Out to Help Out Was “Not a Gamble” Former PM Says

Former Prime Minister Boris Johnson said there was no “conclusive” evidence that the government’s Eat Out to Help Out (EOTHO) initiative to encourage the public back into restaurants and bars following the first coronavirus lockdown in 2020 helped spread the virus again, as he fiercely defended his leadership during the Covid pandemic

The scheme subsidized dining out, providing 50% off the cost of food and/or non-alcoholic drinks, and was spearheaded by Rishi Sunak, then Chancellor of the Exchequer, however, Mr Johnson told the UK’s Covid-19 inquir y this week that he hadn’t been warned that it risked accelerating the spread of the virus and hadn’t considered it a “gamble ”

More than 49,000 businesses claimed £849m through the scheme , with over 160 million meals discounted

EOTHO has been heavily examined by the inquir y, with questions about whether scientists were consulted about the plan and whether it contributed to the spread of infection Leading Government scientists, as well as former health secretar y Matt Hancock have stated they were not told in advance about the scheme

Mr Johnson told Lady Hallett’s inquir y: “I don’t think that I thought that scheme in itself was a par ticular gamble at the time and it cer tainly wasn’t presented to me as such”, adding that he cannot see anything that “conclusively shows” the scheme had an impact on the reproductive rate of the virus

“At the time that the Eat Out to Help Out policy was being aired with me for the first time , it was not presented to me as an acceleration, simply something to make sense of the freedoms that we were already giving “I must emphasise , it was not at the time presented to me as something that would add to the budget of risk, he said

Questioned by Hugo Keith KC , the inquir y counsel, the former Prime Minister said he thought that Whitty and Vallance , the government s chief scientific adviser, must have know about the scheme

“I’m fairly confident that it was discussed several times in meetings in which I believe they must have been present ” Johnson said “I don’t understand how something so well publicised as that could have been smuggled past the scientific advice , I don t see how that could have happened

When Keith pointed out that even in his witness statement to the inquir y, Mr Johnson said he assumed the scheme had been discussed with scientific advisors the former prime minister replied: “I said that in my statement because I frankly assumed that it must have been discussed with them And I’m perplexed as to how something as significant as that could have got through ”

Sir Chris has told the inquir y that he and Sir Patrick Vallance , the Government’s former chief scientific adviser, were never told about the plan

The former deputy chief medical officer Professor Sir Jonathan Van-Tam also said he first heard about Eat Out to Help Out on television, while chief scientific officer Dame Angela McLean has claimed she was also not consulted

In evidence submitted to the inquir y, Mr Sunak said he “(did) not recall any concerns about the scheme”

Mr Johnson said he “thought that Chris and Patrick must have known” and repeatedly said he did not understand how the plan could have been “smuggled past” the scientists

The former prime minister on Wednesday admitted he should have “twigged much sooner ” about the threat posed by Covid-19 in the early days of the pandemic but he also sought to defend his administration from claims of toxicity and dysfunction

In a full day of evidence that focused on the early stages of the pandemic and the decision to introduce the first lockdown Mr Johnson also defended the under-fire former health secretar y Matt Hancock

His final day of evidence is expected to focus on the later stages of the pandemic and the decision to apply a second lockdown

Senior Team Changes At Brakspear

Nathan joined the business in 2010 and has played a pivotal role in its development, with his remit evolving to extend well beyond finance

Chief executive Tom Davies said:

Pub operator Brakspear has made changes to its senior management team with promotions for two of its top executives Proper ty manager Tony Lewis is promoted to proper ty director and joins the Brakspear board, while chief financial officer David Nathan becomes chief operating officer

Lewis has run Brakspear’s proper ty division for 12 years managing all proper ty aspects of the company ’ s estate of around 120 pubs

“I’m delighted to be making these two well-deser ved promotions, recognising the contributions that Tony and David have made to Brakspear over the last decade and more

“It has been a time of significant change at Brakspear par ticularly with the launch of our Honeycomb Houses managed division and both David and Tony have been key to making that a success while also ensuring our leased and tenanted business continues to thrive

“I’m looking forward to Tony joining our next board meeting and pleased to be giving David a job title that properly reflects his involvement across Brakspear As a business and as an industr y we face challenges over the next few years and bolstering our board now will hopefully put us in a good position to weather them

The Brakspear board now comprises Lewis, Nathan, Tom Davies, and Mickey Davies as chairman Ed Turner, formerly of Geronimo Inns, and ex-McMullen s MD Peter Furness-Smith, ser ve as non-exec directors

Boosting Recruitment And Retention

By Lee Jefcott – head of the hospitality and leisure sector team at

With staff shor tages proving a persistent challenge heading into the peak festive period, Lee Jefcott – head of the hospitality and leisure sector team at leading independent law firm Brabners considers how the industr y can improve long-term recruitment and retention

The leisure and hospitality sector is entering into one of its most impor tant periods of the year, with seasonal spending in restaurants alone expected to experience double digit growth in the run up to Christmas

But leaders in the industr y continue to deal with persistent and widespread recruitment challenges, which are likely to prevent pubs, restaurants and hotels from maximising earnings during the seasonal period and beyond

Indeed, there remains more than 120,000 roles unfilled in the sector, according to the ONS’ latest data That’s an improvement on the record highs seen in 2022 But it’s still more than a third higher than the total vacancies seen in the months prior to the pandemic

SHORT-TERM, TECH-ENABLED WINS

Thinking about the increased competition for talent that the seasonal period brings, there are a number of steps businesses can take to boost their prospects in the shor t-term Key among them is reducing the administrative burden of finding a new role

We re seeing many of our clients moving away from long and cumbersome application forms and streamlining the process through better use of outsourced tech platforms Some estimates suggest that abandonment rates for application forms can be as high as 65% on average Better use of technolog y can also improve follow up times and ensure candidates feel their application is being handled swiftly and professionally

Likewise , technolog y can be deployed to automate onboarding and seasonal training processes to increase the speed at which new recruits can actively take up their role and star t making a difference to customers

It’s also wor th considering which platforms are used for recruitment While agencies are likely to supply the majority of candidates, some hospitality venues have taken an innovative approach to recruitment – filling their entire list of vacancies through influencer-suppor ted adver tising on social media platforms like TikTok

These are of course shor t-term approaches for the here and now as the industr y looks to address seasonal challenges However, looking ahead to 2024, there are oppor tunities for hospitality groups to take a more holistic approach to recruitment and to build a platform for growth – fuelled by loyal and talented teams

TARGETING THE RIGHT DEMOGRAPHICS

The UK’s post-Covid retirement boom has been positioned as one of the many contributors to sluggish economic growth Encouraging the over-50s and recently retired back into work remains a priority for government, which collaborated with UKHospitality at the end of last year to publish guidance designed to help hospitality businesses tap into this underrepresented group As we head into the New Year, this guidance is wor th revisiting alongside a re-evaluation of how older workers may be able to suppor t temporar y or ser viceled roles

Where more specialist skills are needed par ticularly culinar y ones overseas recruitment remains a wor thwhile pursuit

While the end of free movement are generally perceived to have made hiring from the EU more challenging, rules introduced prior to Brexit saw a reduction in both the skill level and salar y threshold for the Skilled Worker route , making sponsoring workers from overseas comparatively easier than before Alongside this, there remains a large propor tion (60%) of skilled worker applications within the sector that cover experienced kitchen leadership roles

There is also the potential for targeted recruitment campaigns to benefit from the use of graduate visas and the Youth Mobility Scheme , which provide access to younger workers from markets including India and Australasia Recently-graduated students also represent a good pool for employers to tap into because the Immigration Skills Charge is not applicable to students switching to the skilled worker categor y

While there is evidence that overseas recruits tend to stay with employers in the sector for longer not all job roles will fulfil eligibility criteria for visas, so exper t advice should be sought

BUILDING YOUR EMPLOYER BRAND

Catching candidates’ attention and motivating them to apply is another big par t of the recruitment puzzle

Many successful organisations proactively manage their employer brand to ensure that they not only attract job seekers but retain them for the long-term

Staff in hospitality want to see employers invest more in their career development, with many leaving jobs because they experience a lack of training Large operators, in par ticular, have the oppor tunity to put professional development at the core of their employment offering – suppor ted by funding from the government’s apprenticeship levy

Likewise long and unsocial hours are also commonly associated with working in hospitality However we have already seen first-mover hoteliers like The Landmark London introduce four-day weeks as a differentiator for their brand Identifying the potential to implement these new workplace perks, creating a suppor tive contractual structure and effectively communicating them to prospective candidates is key

CREATING A PLATFORM FOR SUCCESS

There’s no quick fix to the employment gap the hospitality sector faces, demonstrated by vacancy rates remaining above the pre-pandemic trend However, with a targeted approach to recruitment, oppor tunities remain for individual brands to set themselves apar t and to develop a loyal team for the future

Marston’s Report Sales and Christmas Bookings Up

Marston s who operate 1,414 pubs, have announced its Preliminar y Results for the 52 weeks ended 30 September 2023 repor ting its like-for-like sales are up 7 4% since September and that Christmas bookings are tracking well and ahead of last year

In its preliminar y results for the 52 weeks ended 30 September 2023, the operator of 1,414 UK pubs said current trading is “positive” and that it is “continuing to manage inflationar y challenges within our control”, with electricity fixed until end of FY2024 and gas until end of March 2025, while offsetting other costs through efficiencies and pricing strategies The positive trading momentum from last year has continued, with like-for-like sales in our managed and franchised pubs since year end up 7 4% versus the same period last year, with growth in both,” it said “Bookings for the Christmas period are promising and tracking ahead of last year

As always walk-in trade represents a significant propor tion of overall sales over the period; however the booking momentum demonstrates that, despite economic pressures, people still want to go out and celebrate in a pub We remain cognisant of the current macroeconomic environment, and the resulting challenges this brings in respect of cost inflation and the potential impact on disposable income However, pubs have historically demonstrated their resilience as an affordable treat and there is no discernible evidence in

our trading performance to suggest that there has been a material change to consumer behaviour It comes as the business repor ted revenue increased 9 1% to £872 3m (2022: £799 6m) during the period, with total retail sales in the group ’ s managed and franchised pubs for the 52-week period up 9 8% on last year, and like-for-like retail sales for the year as a whole were up 10 1% versus FY2022 Underlying operating profit excluding income from associates was £124 8m (2022: £115 4m)

Commenting, William Rucker, Chair said: “We have continued to make positive progress on our key goals and strategic initiatives The consumer has remained resilient despite the macro backdrop and Marston’s continues to trade well achieving market outperformance

We anticipate an improving outlook in which cost headwinds are largely abating and like-for-like sales are up over 7% since the year end This, together with the actions we have taken this year to drive fur ther efficiencies, leave us confident that Marston’s remains well-placed to continue to outperform and to grow revenue , margin and profitability

We look forward to welcoming Justin Platt who joins the Group as CEO in Januar y The business is in good shape and well-positioned to take advantage of the future oppor tunities open to us to create value for our shareholders under his stewardship ”

NTIA Backs Cross-Party Support for Specific Offence Against Spiking

In a united front Members of Parliament have rallied behind the call for a specific offence against spiking as proposed by previous Home Secretar y Priti Patel, and re-enforced by the NTIA during the evidence given by Michael Kill, CEO of the Night Time Industries Association, at the initial Home Affairs Committee on Spiking

The Backbench Business Committee , led by Judith Cummins MP, will be heard on the 14th December in Westminster Hall addressing the pressing issue around crime categorisation and look to remedy the delay in the government’s repor t due by April 28, 2023

The proposal gains momentum not only due to the overdue repor t but also in response to the government’s recent acknowledgement of a change in perspective regarding the need for a specific spiking offence Amidst mixed messages from the Home Office and Home Secretaries, cross-par ty unity seeks to clarify the situation and expedite the release of the much-anticipated repor t

Cummins highlighted the urgency during the recent committee meeting, stating, “Spiking can fall under seven different offences: three if it is by drink and four if it is by needle or drink It is often under-repor ted or

repor ted incorrectly and it is near impossible for anybody to make any sense of the wide scale spread of spiking

The call for a specific spiking offence has received widespread suppor t, with 33 Members of Parliament from five political par ties endorsing the application The movement is fur ther bolstered by a ten-minute rule Bill introduced in June 2023 by Richard Graham

Michael Kill, CEO of NTIA, emphasises the need for robust data to combat this crime effectively, a requirement not met by the existing legislative framework The absence of spiking being recognised as a distinct crime appears almost surreal, given its impact on thousands of people’s lives

With the suppor t of the cross-par ty backbench committee and the incumbent Home Secretar y there is a renewed confidence that a new oppor tunity will arise to address the legislative shor tcomings The goal is to establish spiking as a separate categor y, which will streamline the process to track this crime and strengthen intelligence and profiling of perpetrators in a drive to reduce the exposure to this crime within society ”

Banana Tree Opens Three New Sites, Trials Breakfast With Greenwich Opening

The Big Table Group’s award-winning Pan-Asian restaurant brand, Banana Tree , has opened three new sites, in Greenwich, Bath and Henley, launching its first ever breakfast menu in the process

The three new openings take the total number of new restaurants this year to nine , meaning the Banana Tree estate has doubled in size in 2023 Founded 30 years ago in Maida Vale , West London, Banana Tree has grown to eighteen restaurants across London and the South East recently expanding into the West Midlands and now the West Countr y

The Greenwich restaurant on Stockwell Street opened on 6th November after an extensive refurbishment, and features 166 indoor covers, and a fur ther 84 outside , while the 152-cover site on Milsom Street in Bath, opened its doors on Monday 13th November A third new restaurant, on Har t Street in the centre of Henley-on-Thames, opened on Saturday 2nd December Anne Chow, Managing Director at Banana Tree , said: “We are delighted to have successfully opened three brand-new restaurants in the space of a few weeks This has been a busy year of new openings and we ’ ve been really happy to see how well our new restaurants have performed – our teams have done a brilliant

job to make sure ever y site has been a success from day one ” In addition to ser ving the best soups, salads, wok-tossed noodles, stir fries and curries

Consumer Spending Bounced Back in November but Brits Eating Out Less

Restaurants

and family, choosing cosy

“November

This

experiences) fared well in November, with spending on takeaways and fast food (6 1 per cent), as well as digital content and subscriptions (5 8 per cent) seeing greater uplifts than in October (5 6 per cent and 4 9 per cent respectively) ‘REVENGE SPENDING’ HELPS TRAVEL SECTOR MAINTAIN DOUBLE-DIGIT GROWTH

The travel sector again performed strongly in November, having recorded double-digit growth for 11 of the last 12 months, with sizeable uplifts at both travel agents (9 2 per cent) and airlines (14 0 per cent) This long run of growth has its roots in the pandemic , with a fifth (19 per cent) of consumers planning more holidays in 2024 citing that they’re still catching up on trips missed during lockdowns – a trend otherwise known as ‘ revenge spending’

in the Christmas spirit But the key question for the UK is what happens after the holiday period – it will take more than a festive bounce to keep consumers spending in 2024

Cumbrian Pub Benefits From Makeover

The Law Has Changed On Single-Use Plastics

RBH

Hospitality Management Shares Top Trends

And Predictions For The Hotel Industry In 2024

RBH Hospitality Management’s Executive Committee each share their top trends and outlooks for the UK hotel industr y as we look ahead to 2024 From cost efficiencies to decarbonisation practices and keeping on top of regulations, hear what the exper ts have to say

Increased consolidation to maximise efficiencies in ser vice provision - Dave Har t, CEO

We continue to see an increase in the number of smaller companies offering a third-par ty management ser vice to hotel investors, including some owner-operators seeking to bolt on such a ser vice to their own internal operations

Where smaller companies have only a few hotels under management, or the conflicting requirement to maximise the bottom line of their owned hotels, then we believe they will struggle to afford the appropriate infrastructure to offer the all-encompassing ser vice that experienced hotel investors look for today and therefore their ability to drive sustainable profitability will be under pressure

As a result, we expect that we will star t to see some consolidation in the industr y and streamlining of management teams to maximise efficiencies and ensure hotel investors are able to access the range of ser vices they require with their chosen management company

Cost efficiencies and operational scrutiny paramount - Louisa Green, Incoming Managing Director (Januar y 2024)

The hospitality industr y will continue to prove its resilience in 2024

The focus on cost efficiency will be paramount – par ticularly following the Autumn Statement and increased National Living Wage (a 9 8% increase on 2022, and 39% increase on 2019 s NLW)

This puts a lot of pressure on all other salaries to maintain pay differentials We need to continually evaluate the ways to reduce the level of working hours required, for example the opening hours in our restaurants and bars, or the level of housekeeping ser vices a hotel offers

This, of course , cannot be at the detriment of the guest experience as consumer expectations will continue to rise Receiving both value for money and a memorable experience will remain key and personalizing the experience is now expected, such as room preferences

An oppor tunity for investors and developers amidst refinancing difficulties - Andrew Robb, Chief Financial Officer

We have had an unusual year with, generally, ver y positive trading performance and a stabilisation of some costs But, with specific areas such as Food and Beverage remaining challenging in terms of profit margin, which is being driven by continued high inflation in the price of food the for thcoming rises in the National Living Wage will not help this

Despite the headwinds in the industr y the like-for-like RBH por tfolio of hotels has a Gross Operating Profit which is 13% ahead this year than 2019, and we are ver y confident of continued trading growth in 2024

We have added eight hotels to the RBH por tfolio in 2023 and have a fur ther three hotels scheduled to open in 2024 already We continue to

generate a number of leads seeking a change of operating solution but new build developments will continue to be tough in the shor t term due to increased cost of construction and debt financing costs The transaction landscape has also been challenging with 2023 UK transaction volumes in hotels significantly behind historical norms

I predict that we will see a material increase in transactions in 2024, which will generate additional oppor tunities for growth in RBH, and I also believe we will see additional signs of distress caused by the high interest rate environment and reduced levels of debt being offered upon refinancing Whilst challenging for those directly impacted by such debt ser vicing scenarios, this in itself will generate oppor tunities for investors and developers to target the higher returns they have been seeking for several years

Enhancing existing assets a priority over new transactions - Gregor MacNaughton, Chief Technical Officer

Despite the reduced number of hotel transactions in 2023, it will be positive to see hotel owners looking to refurbish existing assets and potentially look to buildings with a different purpose , such as commercial office spaces, with the intention to repurpose and refurbish to become hotel accommodation

As ESG continues to be a growing focus for hotel owners, we expect to see fur ther investment in energ y-reducing technologies to help decarbonise their proper ties

ESG will likely be a key point of consideration for owners when investing in new build hotels extensions and refurbs par ticularly in regard to green technologies, such as refrigerant gas in AC systems, recycled products and FF&E, etc

Fur thermore , we will continue to address all fire life safety concerns with cladding and render insulated buildings on existing hotels, but more and more focus will be directed to fire compar tmentation which is now becoming critical in all sales processes

AI to help fuel evolution of business decision-making - Vibhu Gaind, Chief Information Officer

The world is evolving at a pace that is unprecedented; with AI coming truly of age , we will see a move towards private AI environments coming to the market wherein organisations will have the ability to feed their entire data set for AI-based instant analysis and outputs

The data analytics and management world will take a massive stride towards instant and ready access – making business decision-making a more evolved process

For the hospitality industr y, a key difference will be more Opex-based spending with capital spend and financing being under pressure Most por tfolios will require investment in door locking solutions, phone system refreshes as analogue networks across the UK are decommissioned by 2025, and a constant increase in guest data demands will force necessar y upgrades to WIFI and connectivity networks

Hospitality Heroes To Run 10k A Day In The Lead Up To Christmas To Fight Homelessness

‘Tis The Season To Be Kind, Say Hospitality And Retail Bosses

Visitengland Launches New Accessibility Toolkit For Tourism Businesses

Wine’s Out, Spirit’s In, The Easiest Ways To Increase Beverage Sales This Christmas

By Briget Fosang, founder of Étän Rum (www etanrum

The Christmas period is THE time for you to make your money stockpiling for the year ahead getting in quick before the dr y Januar y blues and cost-saving kicks in December is the best oppor tunity for all hospitality venues to capitalise on increased socials and spending and make a ton of money for the year ahead

Beer and wine are pretty meh, being around all year round, people tend to look for more celebrator y tipples at Christmas, so step aside Champagne , (and Gin, you ’ re so 2019) and let’s take a look at how to maximise your spirit sales this December to make the most money you can during this Christmas period Here are my top tips!

1 PICK A BRAND AND SELL, SELL, SELL!

Be focused on what you want to sell Tequila Rum Mezcal Brandy or Whisky, pick your product and go! Break December into chunks, maybe you want to focus on one brand, maybe its s one spirit, or maybe you do focus weeks or the whole month Either way, take your pick and stick with it Focus all your attention on your drink of choice , and go for it

Reach out to the brand you’d like to promote , this brand could be big, small, local or international, but we would always recommend something local and ar tisan if you can

Ask if they can provide marketing materials to suppor t your promotion I’m always an advocate for asking for stuff the worst they can say is no and believe me they’ll probably be super chuffed you want to par tner and promote their brand so will probably be happy to help

The marketing material could be anything from t-shir ts that you can get your staff wearing to coasters specialist glasses, or even keyrings or treats that the customers can be gifted if they purchase the product This will help align your marketing messaging, make ever ything cohesive , and of course raise their brand awareness

Front of sight is front of mind, so those drinks will star t selling themselves, I tell you

The brand might also provide high-quality items you can use to decorate your venue , branded bunting, nap-

kins, posters and glassware which you can place throughout your businesses, creating cohesive and eye-catching displays to entice customers After all, seeing a brand you know and love on display at a local bar is sure to make you pop in for a cheeky cocktail or two

Make sure to build on your product knowledge during this time too, no-one is going to know a brand better than the owners do so make sure to glean as much intel and information from them as you can to ensure you know ever ything there is to know about their delicious drink Work with your chosen provider to tell a narrative around the drinks you are providing Understand their origin and brand histor y, where their ingredients are sourced from and what flavours work best with it The more you know about the brand you ' re promoting the more you and your employees can sell it to customers

2 MAKE SURE ALL BRANDED MESSAGING IS COHESIVE

Make sure all messaging across your premises is cohesive and directly promotes the beverages you intend to sell Keep it focused, if you ’ re selling a luxur y rum brand, focus on that brand Don’t dilute your messaging Utilise ever ything you have to hand, blackboards, A-boards outside , TV screens in the bar, menus etc , make sure all these carr y the same promotions and messaging Place signs indoors and outdoors showcasing specialised beverages, infused with the branded par tner of your choice with a clear messaging on pricing

Remember the time of year, think about what sells most on your menu and add in your product of choice If hot chocolate flies off the shelves, make a special naughty number including the ar tisan rum, ensure it’s beautiful, whack some marshmallows or other beautiful treats on it and make it instagrammable If Negroni is your clients tipple of choice , substitute gin for Rum, it s a new take on a classic and the people will love it

3 CREATE INCENTIVES FOR YOUR EMPLOYEES TO SELL MORE

Create competitions amongst your staff to sell products for a prize Asking your employees to half-hear tedly sell a product they probably don’t care about is one thing, add in a benefit for them, and now we ’ re talking! For example , give your staff a number of points for ever y product they sell, the person with the highest number of points each week could win a £100 voucher to a store of their choice (super helpful this time of year for Christmas shopping) A bit of friendly competition never hur t anyone , but it does really help your bottom line and till takings!

There are so many ways to increase your Spirit sales this December, I’ve got many more tips where these came from but we just don’t have the space for it Choose a par tner to work with who aligns with your brand and go for it Happy Christmas, and good luck!

Ringwood Brewery To Close

Carlsberg Marston’s Brewing Company has announced it plans to close the Ringwood Brewer y after the company was unable to find a buyer for the Ringwood site and brand since putting it up for sale in June 2023, just over three years after Carlsberg merged with Marston’s In 2007 Ringwood was purchased by Marston’s

Catering for Every Eventuality

co uk)

Love Is In The Air, But Lo-Fi Is In The Airwaves

Something about summer makes the season perfect for getting back into the dating scene , whether the hot weather or the brighter evenings Music licensing company PPL PRS working with neuroscientist Dr Julia Jones (AKA Dr Rock), has revealed the results of their recent sur vey unveiling how hospitality businesses can help to calm the first date ner ves with music

In a brand new sur vey* the music licensing company discovered that when it comes to the UK’s most preferred hospitality venues for a first date , cafes (40%) and pubs (40%) were ranked the favourite rendezvous hot spots

LOVE IS IN THE ATMOSPHERE

Love is all about compatibility, but external factors play a crucial par t on a first date When asked about how a venue s atmosphere and music influence first dates, almost two-thirds (61%) of respondents said that they prefer there to be music playing in the background of a date Most said that music helps them relax (64%), reduces awkwardness (57%) and helps to break the ice (42%) Others also said it puts them in a happy mood (34%) and gives them something to talk about (33%) with their date CAN YOU HEAR THE LOVE TONIGHT?

The choice of music can also be crucial in setting the right atmosphere More than half (57%) shared that they would prefer to hear chill-out music like lo-fi during a first date which can be perfect for those first date jitters

Dr Julia Jones Smar t Wellness Coach for PPL

PRS, explains that “Listening to music that you find relaxing can help reassure your brain that you ’ re in a safe environment - so the stress response can be disengaged Timing your breath with music to slow inhales and extend exhales also deactivates that ancient stress circuit and engages your relaxation mode This is because our breath engages the vagus ner ve that regulates the relaxation response ”

The next favourite genre of music for first dates was pop being ranked second by 45% of people and RnB –one of the more romantic genres – followed as 27% of daters preferred the genre

When it comes to building an atmosphere that’s good for business and lends a hand to the lovebirds of society, here are some things for hospitality venues to consider from the exper ts at PPL PRS

THE TIME OF DAY

Setting the mood ready for when daters arrive is key – so opening shift workers will not have to worr y about witnessing any awkward first dates, as the more popular times for budding couples to meet for a first date are evenings (65%) followed by afternoons (22%) with having something to eat alongside a cocktail or coffee seemingly a winning combination

MENU OPTIONS

Music licensing company PPL PRS found that singletons plan on sharing a meal on afternoon dates (13%) and evening dates (35%), venues could entice new customers with date (or mate) night offers, discounting meals and/or drinks when bought in pairs Set menus or drinks deals could also help bars and restaurants to cement their status as a trendy date location

THE

MUSIC PLAYING

Depending on what you specialise in as a venue , switching up the tracks you play during common date hours could lead to a couple becoming regulars, remembering your venue as where their relationship began

We asked UK singletons which genre of recorded music they’d like to hear on a first date from different venues, and this is what they shared:

Bar s should bop to pop (47%) Pop music in a pub (48%)

Restaurateur

Cafes should play c h ll-out music (55%)

Dr Julia Jones said: Studies show that our brainwaves often synchronise to

The Real Olive Company, and Friar y Liqueurs Running each year at the star t of Februar y, The Source offers the ideal way to bring fresh momentum to your business and prepare you for the trading season ahead With plenty of free parking and a friendly and collaborative ambience , there’s no better way to get the new year off to a flying star t than a visit to The Source! Expowest Cornwall - Wednesday 6th & Thursday 7th March, at the Royal Cornwall Showground, Wadebridge .

As the only trade exhibition in the region that’s truly dedicated to hospitality and catering, Expowest Cornwall is an unmissable event for professionals in this sector The show is strategically timed to take place well before the main spring/summer tourist season gets underway, helping to make it a cornerstone of the Cornish

Stirling MP Calls For Business Rates Support

Scottish MP Alyn Smith is calling for urgent suppor t to retail hospitality and leisure businesses across Stirling, as economic anxieties mount ahead of the festive period

The Office of National Statistics estimates retail sales volumes fell by 0 3% in October 2023, following a fall of 1 1% in September 2023 (revised from a fall of 0 9%) In October, this represented a 2 7% year-on-year fall

The UK Chancellor announced in his recent Autumn Statement the continuation of Business Rates relief of 75% for businesses in retail, hospitality and leisure sectors – wor th up to £110,000 on their business rates bill next year Mr Smith is calling for the Scottish Government to extend similar suppor t to business nationwide in their own budget process

Alyn Smith MP said: ‘Retail, hospitality and leisure businesses are the lifeblood of Stirling’s city centre and high streets Many are having a really tough time at the moment, with cost pressures continuing to rise , energ y bills remaining at historic highs, and the fallout from a slowing economic picture They need all the suppor t they can get, and I urge the Scottish Government to do all they can in their own budget considerations to suppor t

these businesses to the fullest

‘Stirling is a fantastic place to live , work, study or visit, and I’ve met with countless businesses across the entire constituency who do so much for their community If we ’ re to head off a regional economic calamity, and stave off even more empty retail premises, we need to see real action to help our businesses ’

Stuar t Fraser, Director at the Oak Tree Inn, Balmaha said: ‘Times are unbelievably tough for hospitality businesses at the moment, with costs increasing and footfall stuttering The rate relief measures we saw announced in the UK Autumn Statement will be ver y welcome , and I back Alyn’s call for the Scottish Government to do likewise for those of us in Scotland Businesses like ours play our par t like any other in the community, employing local people and boosting tourism The pandemic was a hammer blow to the local economy, and businesses can’t take much more of this I thank Alyn for his rock-solid suppor t, and trust the Scottish Government will do right by us ’

Stephen Montgomer y Director Scottish Hospitality Group said ‘We welcome Alyn Smith’s advocacy for the much-loved hospitality businesses in his constituency, and for his suppor t for emergency inter vention to save Scotland’s hospitality sector

‘Hospitality is at the hear t of our communities, and is Scotland’s third largest employing sector of the economy But we ’ re struggling to recover from the double economic hit of the COVID-19 pandemic and inflation ”

‘It is vital that the Scottish Government uses the Scottish Budget to give hospitality a fighting chance of survival with emergency business rates relief to match England and long-term reform to make business rates fairer for hospitality ’

Charlie’s Bar Christmas Advert “Reinforces The Social And Cultural Value Of Pubs”

A new Christmas ad making waves, not for the retail space but for the voice of our wonderful pubs

One small family-run pub in Enniskillen, County Fermanagh, has managed to capture the hear ts of millions across the UK and the world with a powerful TikTok video that delivers a hear tfelt por trayal of profound impact that our community asset, the pub, has on our lives

The hear t-warming two minute TikTok video, tells a poignant stor y of isolation and companionship, beginning with a man standing alone at a graveside He then wanders through the quiet streets of Enniskillen, seemingly unnoticed by passers-by, until he finds himself in Charlie’s Bar It’s there that the real magic happens as Missy the dog seeks him out followed by a warm-hear ted couple who invite the man to share a drink with them

The video concludes with a poignant quote from the poet W B Yeats: “There are no strangers here , only friends you haven’t yet met ”

The choice of soundtrack for the video features “People Help the People by Birdy, adding an emotional depth to the stor ytelling Una Burns, the pub manager who conceived the idea for the video, expressed her feelings about the overwhelming response it has received: “We wanted people to feel something when they watch this video and get across the idea that, unfor tunately, Christmas isn’t as

positive and joyful for some as it is for others and we probably see that more than others at this time of year ”

The emotional impact of the video has extended far beyond the confines of social media Even John Lewis acknowledged the adver t on TikTok commenting “We’re not cr ying you are ”

The success of Charlie’s Bar’s Christmas adver t highlights the enduring significance of pubs in our society Colin Neill, the chief executive of Hospitality Ulster, which represents pubs in Nor thern Ireland, noted that the video captures an impor tant aspect of pub culture He empha-

sised that pubs continue to ser ve as a sanctuar y for many, especially during the festive season They provide a safe space for people to come together, share stories and find solace in the company of others

Colin Neill, the chief executive of Hospitality Ulster, aptly stated, “The video’s underlying message highlights the central role of the local pub in our society ” In a world dominated by vir tual interactions, pubs remain sanctuaries where people come together, open up and share life with others over a pint

The hear t-warming stor y of Charlie’s Bar underscores the vital role that pubs play in fostering connections combating loneliness and creating a sense of belonging Pubs are more than just places to enjoy a drink; they are places where memories are made , where friendships are formed and where , as this Christmas adver t beautifully por trays, no one is ever truly alone

As we enter the festive season, let s remember the unique and enduring significance of our local pubs They are not just businesses; they are integral par ts of our communities, providing warmth, comfor t and companionship, especially when it s needed most

If you have yet to watch the video – you can see it at https://www instagram com/reel/C0I7XmtqnKc/?utm source=ig web c opy link&igshid=N2ViNmM2MDRjNw%3D%3D

Wholesale Online Report Reveals How Suppliers

Are Developing Key E-Commerce Capabilities

BUSINESS API CAN BOOST ONLINE JOURNEYS

For wholesalers, WhatsApp is driving engagement and delivering a personalised experience , especially when messages are sent at the most effective times of day For suppliers, B2B WhatsApp messages are key to boosting promotions, targeting higher spend and reaching a broader retailer audience

SUPPLIER-WHOLESALER WEBSITE COLLABORATION REAPS DIVIDENDS

With a ver y high propor tion of search users never going past the first page of results, optimising internal search functions and media placements

Night Czar Urges Ministers To Not Close The Hospitality Industry Off From The Rest Of The World

London’s Night Czar Amy Lamé has today warned of the hugely damaging impact that the Government s new immigration plans will have on the capital s night-time industries

The Night Czar has warned that the Home Secretar y s plans to raise the minimum salar y needed for skilled overseas workers from £26,200 to £38,700 will cause significant long-term damage to a

A

Suzie Thompson, Commercial VP for Red Carnation Hotels reveals how dog-friendly dining is an impor tant par t of their operations: “We continue to see a rise in guests who choose to travel with their pets and are looking for hotels that offer extended ser vices including curated menus, grooming ser vices and dog sitting and walking options Our pet concierge understand that pets are family,and are on hand to recommend local dogfriendly restaurants bars parks and activities for the perfect stay ”

The hospitality platform has also revealed that there’s been a 22% increase in dog-related searches on the site this year, compared to 2022 alongside an increase in fur-friendly events being uploaded by hospitality operators with some specifically tailored to the festive season Dog food brand, Pure Pet, are currently one of the companies jumping on the Christmas dog events trend by running a Christmas pop-up for pet parents and their pups Founder of the company, Matthew Cockroft, said: “London is filled with pet parents, so we couldn’t think of a better location – especially as pet and dog-friendly events become more and more popular ”

Top 30 UK Restaurant Group Debt

Burden Tops £3bn For The First Time

Navigating Compliance: Owen’s Law and Allergen Checker’s Seamless Support

Recent cour t cases have highlighted the critical need for robust allergen management systems in the hospitality industr y

The legal consequences for breaching allergenlabelling laws have intensified: urging establishments to prioritise compliance and transparency One notewor thy case involved a Blackwood pub, fined for failing to provide allergen information, where the establishment’s stance was shockingly expressed as “We are unable to cater for customers with food allergies ”

This alarming case underscores the urgent necessity for a proactive and comprehensive approach to allergen transparency

As the industr y braces itself for positive changes with Owen’s Law within the next 12 months, Allergen Checker (www allergenchecker co uk) emerges as an indispensable ally for establishments navigating this complex landscape

Already a champion of compliance through its labelling function the software positions itself at the forefront of the industr y ’ s move toward enhanced allergen transparency

Allergen Checker not only suppor ts Natasha’s Law requirements but anticipates Owen s Law, offering a forward-thinking solution

Picture a future where ever y ingredient, even beyond the standard 14 allergens, is meticulously accounted for Allergen Checker excels in offering this level of transparency, ensuring that compliance with

Natasha’s Law and the upcoming Owen’s Law becomes an oppor tunity to enhance customer trust and safety

Not only does Allergen Checker help those with allergies it also provides invaluable information to millions who suffer from intolerances Listing ever y ingredient will only encourage your customers to trust what they are eating All the information can be hidden behind a useful QR Code to be placed on your menu without encroaching on your menu design

For those seeking a smooth transition and an oppor tunity to enhance their offering Allergen Checker invites you to explore its capabilities with a 14-day free trial

Owen’s Law is not a challenge; it’s a chance to redefine how we approach allergen management, and Allergen Checker is here to lead the way Follow the link and step into the future with confidence

Ground-Breaking Report Reveals

That As Travel & Tourism Continues

To Grow, Its Water Intensity Falls

The World Travel & Tourism Council (WTTC) today launched its new groundbreaking repor t ‘Water Roadmap for Travel & Tourism’ revealing total water intensity by global Travel & Tourism continues to decrease as the sector continues to grow

Despite being one the fastest growing sectors, accounting for one in 10 jobs globally and contributing 10 4% of global GDP in 2019, Travel & Tourism s water usage ranged between 3 5% and 5 8% of global available freshwater, in 2021 and 2019 respectively

While this is a lower share than other key sectors, such as agriculture and food, which accounted for 70% of global water usage , there is more work to be done as growing water scarcity has become one of the most pressing challenges for sustainable development

Today, over 2 2 billion people do not have access to safe drinking water, while 4 2 billion do not have access to safe sanitation ser vices Water is a vital natural resource , sustaining life on ear th, making it an essential asset that must be protected

The repor t highlights that fur ther progress can be made if Travel & Tourism stakeholders take a series of actions, and sustainable water practices are implemented globally

In a collaborative effor t, WTTC worked with Accenture and Oxford Economics to leverage their exper tise in data analysis, best practices, and proven methodologies, providing a framework to help the global travel and tourism sector set water targets reduce their water footprint and increase water resilience

The data is a result of to the par tnership between WTTC and the Saudi-based Sustainable Tourism Global Center

According to the research, from 2010 to 2019, Asia Pacific , Americas and the Middle East saw their Travel & Tourism water usage increase while experiencing significant growth in international arrivals Europe and Africa saw a yearly increase in international arrivals of 5% and 4% respectively between 2010 to 2019 but experienced a 1% decline in water use over the same period

This achievement highlights the oppor tunities within the Travel & Tourism sector to fur ther reduce water usage and take fur ther steps towards the SDG 6 goals of the global water action agenda

Julia Simpson, WTTC President & CEO, said: “Water scarcity is a pressing global issue that requires collective action Travel & Tourism, with its unique influence and global reach, is perfectly positioned to play a pivotal role in fostering sustainable water practices

“With this repor t, we aim to inspire a transformative journey toward responsible water use and a regenerative future , accelerating progress towards achieving SDG 6 ”

Jesko-Philipp Neuenburg, Global Travel and Aviation Sustainability lead at Accenture , said: “This new publication highlights the transformative power of data and technolog y to drive collaboration, inform decision-making, foster innovation and implement water reduction and resilience action plans

“From ar tificial intelligence , generative AI and machine learning, smar t sensors and IOT, to blockchain and the metaverse technolog y and data are enablers of sustainability and can play an impor tant role in water stewardship effor ts across the travel supply chain – whilst addressing security privacy and environmental risks With global travel demand booming, now is the time for travel and tourism organisations to reinvent their effor ts and build actionable , impactful and accountable water strategies for this precious and finite resource

Hoteliers Hoping For A Christmas Miracle

‘Make

Scotland’s Pubs & Bars Closing At

Twice The Rate Of That In England

Short-Term Lets Registration Scheme Should

Be National And Mandatory, MPs Find

Labour Shortages To Worsen Under New Immigration Plans

Ofgem Proposals

Over Six Million People Will Go Without A Conversation On Christmas Day

Upgrade Your Air Freshener System To Keep Washrooms Constantly Fresh

complaints

A SYSTEM THAT IS EASY TO MAINTAIN AND REFILL 71% of cleaning staff agreed that if washroom dispensers were quicker and easier to refill, they would have more time for other cleaning tasks2 The Tork Constant Air Freshener dispenser is cer tified ‘Easy to use ’ for speedy refilling 4 Its flexible placement at reachable heights also allows for easy maintenance Refills and batter y changes can also be planned into

IOT CONNECTED DISPENSERS

With Tork Vision Cleaning, the world’s leading data-driven cleaning solution, cleaning staff will now know exactly when and where to refill all Tork dispensers in the washroom The new air freshener dispenser will enable them to keep the dispensers replenished and save time by avoiding unnecessar y checks It’s easy to provide a great washroom experience with smar t, sustainable hygiene management from Tork For more information, please visit Tork co uk For more information on Tork air freshener, please visit Tork co uk/airfreshener

Festive Buyer's Guide

Award-Winning Cornish Pork - From Our Family To Yours!

START THE PREPARATIONS EARLY AND

Order before the

of November and specify a deliver y date closer to Christmas Enjoy the feeling of preparedness as you anticipate the arrival of those all-impor tant pigs in blankets!

We have a large variety of hampers to choose from in either 'Luxur y for two or 'family sized', with a choice of smoked or unsmoked pork, and gluten free chipolatas and sausage meat stuffing available too All you have to do is decide which one is right for you and your guests this Christmas!

Enter the code HAMPEROFFER at checkout to receive 20% off Usual deliver y charges apply (free on orders over £100)

Baking is going to be big this Christmas and as the Festive Season draws ever closer LittlePod has the perfect gift for the passionate cook

Oozing luxur y, vanilla is exotic and expensive , but not all vanilla is real For those seeking something special to pop beneath the tree this December, LittlePod offers pure vanilla at an affordable price making this the best present of all

Leave a comment requesting your preferred deliver y date - we ll do our best to get your meat to you on or ver y near that day

Visit The Christmas Shopwww primroseherd co uk/onlineshop/christmas/ WE WON BIG AT THE NATIONAL CRAFT BUTCHERS AWARDS!

We were thrilled to pick up not one , but five accolades at The National Craft Butchers Awards last month, coming home with one Gold, three Silvers and a Bronze award for our Cornish pork products The biggest winners were our Chorizo sausages which picked up the Gold for their superb texture and flavour

All the more reason to take advantage of our Hamper Offer and treat the family to award-winning pork this Christmas!

Here in East Devon, we have enjoyed another eventful year and thanks to the LittlePod website Christmas shopping has never been easier LittlePod’s vanilla paste , extract and pods can all be purchased from our website shop, along with our chocolate and coffee extracts, with 10% of all online orders donated to Blue Ventures to aid community

projects in the vanilla-growing region of Madagascar

This is our gift to the farmers who cultivate the vanilla orchid in the Equatorial regions, helping to regenerate the rainforests, increase biodiversity and improve the air we all breathe

In choosing REAL vanilla over cheap synthetic substitutes this Christmas, we are suppor ting their livelihoods and encouraging them to continue to grow a precious crop that benefits us all This makes vanilla a gift that keeps on giving long after the Festive Season has passed

Why not create a hamper packed with LittlePod products so your loved one can remember you throughout the year, use our ingredients to bake an edible gift or use a REAL vanilla pod to spice up a bottle of rum or another festive tipple? The options are endless

For more ideas about how to use our products, be sure to follow us on social media and take a look at our new website , where alongside our online shop, you’ll also find our latest recipe collection, created just for us by Peter Gor ton, LittlePod ambassador and Master Chef of Great Britain

Choose LittlePod and keep it REAL this Christmas Vanilla is the best gift of all Visit www.littlepod.co.uk for fur ther details or see the adver t in this feature

Makes Wicker Such A Good

ARE YOU COMING TO THE CORNISH

FAIR THIS MONTH?

One of our favourite weekends of the year falls on the 18th & 19th November, when The Cornish Winter Fair takes over the Royal Cornwall Showground at Wadebridge We use this as an oppor tunity to catch up with friends and colleagues in the food and farming business, and do a little Christmas shopping ourselves

There's so much lovely Cornish produce under one roof, as well as the Prime Stock show of course Entr y and parking is free , and it's a great day out for the whole family See you there!

Pick up quality local meat direct from our butcher y You'll find us on Lighterage Hill in Newham, less than five minutes drive from the city centre and a shor t hop from the A39 We have a full range of Cornish pork available , including our award-winning Hog's Pudding Ask us about our Westcountr y beef too!

We're a working butcher y and ask that you call ahead so that we can prepare your order for you but we ' re happy to come to the door with anything from a pack of sausages to a selection of BBQ favourites, or a large roasting joint for the weekend! Give us a call on 01209 821408 or email us at primroseherd@tiscali

Make Profitable Adjustments to Your Wine List This Festive Period

Tom van der Neut is Business Unit Controller at Lanchester Wines:

The festive period creates one of the simplest oppor tunities to make profitable adjustments to your wine list The Christmas season signals parties and celebrations, a time for pushing the boat out and trading up from ever yday drinks

Sparkling wine is the obvious addition to a wine list at Christmas whether by the glass or by the bottle – perhaps a trade up on the size of bottle , to a magnum or even a jeroboam for extra special celebrations

Thinking about something to fill the gap in the middle of your existing list of sparkling wines is wise for Christmas – many French or English sparklers fill this oppor tunity between Prosecco and Champagne perfectly For example a bottle of London Cru Pinot Gris Sparkling Rose (grapes grown in West Sussex) or a Domaine Moutard Méthode Traditionnelle Blanc de Blancs (made by a Champagne house in the Champagne style , but with grapes grown in Burgundy) suit the celebrator y style , but without massively impacting budgets, making this an ideal welcome drink or toasting fizz

Affordability and familiarity are always important at the pointy end of a well curated wine list

Consumers may well be watching the pennies this festive season, so in the same way you want to maximise those trading up, you still need to have the easy wins and great wines for those customers watching their budget This doesn’t necessarily mean buying in an extremely cheap wine especially for that purpose – your flagship house wines should fill that gap already Commoditising wine will only result in a poor customer experience

By Annabel Heron, from Cucumber Food Design

Ordering with Bacchus Wines PLDC

Get Ready for Christmas with Alliance’s Festive Ranges

Festive Buyer's Guide

Bites: Elevating the Festive Dining Experience in Pubs and Restaurants

Classic Christmas Tree Decorations From Gibson Plus New Forest Shortbread

Food Safety

AllergyMenu

FoodCheck from Kelsius

Hospitality Technology

How To Win The Payment Generation Game

As hospitality and leisure businesses look

Why a Sponsor Licence is Good for Business

The UK hospitality sector is currently grappling with a welldocumented shor tage of staff Hotels, restaurants, and pubs are |facing challenges in finding suitable candidates for their adver tised positions As the holiday season approaches, this shor tage becomes even more concerning Christmas is undoubtedly the busiest time of the year for the hospitality industr y and a lack of sufficient staff can significantly impact a company ' s performance So how can this problem be addressed? One potential solution is to consider recruiting candidates from outside the United Kingdom, a path that an increasing number of companies are exploring to meet their staffing needs But how does a company transition from recruiting domestically to searching for candidates overseas? The process can seem daunting, involving interactions with the Home Office and the need to ensure that your recruitment team and HR systems are fully prepared

Work Permit Cloud is a legal ser vices company that specialises in assisting UK businesses bring skilled workers from abroad We provide suppor t in candidate sourcing, offer HR software solutions, and facilitate the acquisition of all the necessar y licenses and visas

For a company to employ a skilled worker from outside the UK, it must have a sponsor licence This process typically takes eight weeks, but it can be fast-tracked - 10 working days Once a sponsor licence is granted, the company can issue their candidate a ' cer tificate of sponsorship' (CoS), the candidate then applies for his/her work visa

Access to a diverse talent pool, staying competitive , expanding market reach, and ensuring regulator y compliance are just a few of the compelling reasons why companies should prioritize obtaining a sponsor licence

If you would like to know more see the adver t on this page or visit https://tinyurl.com/42hcwrsh

By Delia Peder soli, COO

Keeping Bar Tabs – The Myths & Benefits

CardsSafe specialises in food and bar tabs Their wireless system makes the process professional and secure and helps venues to upsell by allowing tabs to be kept CardsSafe is a proven and genuine deterrent for walkouts and chargebacks It enables staff to upsell, increases trust between the venue and customers, and is why over 5000 brands, including Young's pubs, Hilton Hotels, Lord's Cricket Ground, and many independent restaurants and bars, utilise the system

With more and more contactless, chip & pin or phone sales, it is less likely that customers will be offered to run a tab However, according to VISA, venues that encourage running

Hospitality Technology

Technology To Enhance Hotels Sustainability

The last few years has been one of the hardest periods, if not the hardest, for the hospitality industr y worldwide Lockdowns, staffing issues, war on the European Continent and unprecedented energ y costs have all put pressure on the on the industr y

When looking at reducing operating costs in a hotel, optimization comes as a ver y handy word; optimize labour, optimize training, optimize energ y, optimize maintenance but we many times fail to address the way to achieve this “optimization”

As in life , information is the star ting point to approach the problems we aim to solve so gathering information about what is going on in our building becomes essential to optimize the way the building – our hotel –works Once we have the information, we need to actually control those variables to be able to change them, and this is where technolog y can really make a difference

Star ting with the rooms, sharing information between the hotel PMS (such as if the room is booked for that day or if the guest has already checked-in) and the HVAC control system (room occupancy for example) help reduce energ y waste to a minimum as the AC will only turn On when the room is occupied and the guest is checked-in, but not if the hotel staff gets in the room before the guest has arrived to the hotel This can be applied to all room controls (lighting, TV, sockets ) but also to common areas, and bearing in mind energ y accounts for 3 to 6% of an average hotel running costs, eliminating energ y waste can really make a difference Following on to the hotel staff, housekeeping is many times overlooked with teams left to wonder through

the hotel looking for rooms to clean Monitoring “Make Up Room” and “Do Not Disturb” signals (MUR/DND) in a centralised system help increase the overall efficiency as teams can be assigned to those par ts of the hotel that require more immediate

Retail POS Needs And Wants: Data, Security And The Best The Market Has To Offer

By Jay Kim, Managing Director of BIXOLON Europe GmbH

It’s no secret that point of sale (POS) systems and receipt printing are crucial to retailers and hospitality businesses Without them, they cannot enable sales effectively and grow their businesses optimally In fact, to say they are impor tant, for many, is an understatement Especially when you consider their strategic impor tance to not only drive sales efficiency; but to track and record sales data, and provide an optimum customer experience What is more , within this, retailers and their customers have many different needs when it comes to managing and accepting payments So, as the market evolves and businesses grow, what should retail and hospitality organisations consider when deploying POS systems and related technologies?

Jay Kim Managing Director BIXOLON Europe GmbH explains what the retail market and wider value chain needs to consider when exploring options that enable retail sales more effectively POS NEEDS VS WANTS

Within busy retail and hospitality environments it is vital that POS systems are “always on ” and that these systems do not experience downtime Simply put: failure to execute transactions can lead to lost revenue and a poor customer experience Therefore , when purchasing these kinds of technologies, retailers typically consider an array of impor tant factors This includes network connectivity options; the performance of POS systems; how these system looks aesthetically when installed; how they integrate into the business; and the price of the investment

Additionally, with the need to keep up-to-date with the latest technolog y trends and requirements, many retailers are turning away from only using Serial or Parallel connectivity for printers Instead, they are and moving to Ethernet USB Bluetooth and WLAN for integration with tablets and other peripherals as par t of POS systems Since technolog y has always been central to buying decisions many retailers now build their hardware solutions around their software – whether this be a simple payment solution for an independent company, or par t of a more complex omnichannel ecosystem

Naturally, the performance of hardware within these systems is key Printers form a vital component here at checkout They enable the printing of receipts, coupons, vouchers, and more depending on the scenario They are rated not only on the speed and reliability of the printing hardware , but also the performance of the cutter and print head, which leads to less maintenance and possible downtime Within retail situations sleek compact printer designs are becoming increasingly popular because retailers are looking to streamline their cash desks For instance , cube printers have increased in popularity with their compact features and front exit feed for either on-the-desk or under-desk

integration – which allows it to just fit into a POS set up easily and attractively

Ease of integration is also essential here With many retailers looking to upgrade their systems, many look for hardware which they can essentially plug in and play As time means money, retailers look for installs which take hours rather than days, to avoid costly downtime and loss of productivity Pricing is also a factor ; however, a lower priced printer doesn’t always provide the quality and reliability required Typically, when you buy cheap, you buy more , as the old adage goes DRIVING INSIGHTS AND PROTECTING DATA

Data and repor ting is impor tant to retailers They need to know what inventor y is being sold and when to restock Sure , smaller companies can keep a written tally; however, larger companies often link their Electronic Point of Sale (EPOS) systems with their Enterprise Resource Planning (ERP) to allow a seamless reordering of supplies – and, sometimes they also combine both their store and e-commerce sales if that makes more sense and is more effective This kind of approach can be crucial when used in conjunction with a more sophisticated just-in-time stock control methods

Security is also impor tant Whether it takes the form of employee logins, systems to track transactions, or security systems to maintain secure transactions In many European countries, fiscal law has been brought in to avoid retailer fraud With repor ting done through the cash register, fiscalisation is always done through software However, measures can be put in place which cover both software and the POS hardware For example , in Slovenia fiscalisation is handled through software; in Italy and Poland it is done through a specialised module and hardware within a POS device; or in Germany s case , the software used needs ensure it meets criteria set out by the government THE BEST THE POS MARKET HAS TO OFFER

There are many types of POS solutions on the market for retailers and hospitality organisations to consider Standout options include mPOS, mobility solutions and kiosk solutions

mPOS – The days of traditional bulky POS setups are dead, mPOS solutions are now taking centre stage as more compact, cost-effective solutions These interchangeable setups typically consist of a tablet, printer, card reader, scanner, customer display and cash drawer ; which are commonly bundled together by resellers with additional EPOS software (electronic point of sale) These interchangeable solutions provide a cost-effective solution which can be upgraded as a business POS estate evolves But these types of solutions now require more intelligent printers too, such as those that can seamlessly connect to a host tablet device while suppor ting a charging por t and up to four USB peripherals This solution is a great way to use existing peripherals which are operated through the printer as it communicates to the tablet device via Bluetooth Mobility Solutions – For busy seasonal retail periods and pop-up stores the need for accessible printing is becoming more popular Mobile printers are the perfect solution as they easily connect to a smar t device and can print receipts or labels As batteries continue to improve , many printers can now be used for a complete shift and

recharged outside of opening hours Many proven printer providers offer technologies that enable receipt ticket and labelling solutions Alternatively, another market innovation in the POS printer space is a batter y-powered POS receipt printer Much like a mobile printer, batter y-powered POS receipt printers offer fixed location printing; such as at a pop-up where power is not available This type of printer is attractive for higher volume receipting for pop-up locations; which take larger quantities of transactions; so a larger receipt roll can be used Kiosk Solutions – Kiosk systems are becoming increasingly popular which has been accelerated by the pandemic These self-ser vice solutions typically come with two types of printers, either a packaged printer or a kiosk mechanism, which are chosen based on the kiosk design and user requirements Typically, stand-alone unmanned solutions are fitted with kiosk printing mechanisms which use a presenter ; allowing for larger paper rolls to be used which require fewer changes and thus less maintenance

THE FUTURE OF POS PRINTERS

The face of retail is changing Traditional brick-and-mor tar stores are being complemented with e-commerce; and with this the use of printing and its technolog y is being adapted As orders now also come in online , new software technologies such as native , web and cloud-based mPOS applications will enable printing to come directly to a designated printer for efficient picking, shipping or collecting Additionally, retailers will also be looking for mixed estates of printing technolog y covering both receipting and labelling, with linerless labelling becoming increasingly impor tant as a traditional labelling alternative

This eco media removes the need for label packing paper, enabling variable-length labelling with either semi-permanent or permanent adhesive This type of media is ideal for home deliver y orders, click-and-collect, product markdowns and more CONCLUSION

The future of POS is bright and offers retailers and hospitality businesses of all kinds the oppor tunity to manage sales more effectively Fur ther, during check-out scenarios it remains impor tant to provide customers with a receipt too – which is the legal form of proving a purchase of a product or ser vice While some might argue that ereceipting is coming, or is already here , this will not mean the death of the physical receipt They will work in tandem, depending on differing requirements

Labelling, though, will continue to innovate the industr y This is because as more business is done online , the need for labelling for ser vices such as home deliver y and click and collect will continue to rise So retailers will require printers for different logistics scenarios within their fulfilment centres

In either case a POS system will sit at the hear t of purchases and either offer customers physical printed receipts, or they will drive organisation and logistics operations within e-commerce distribution centres In both cases, proven, robust, reliable and accurate printers will be required to suppor t these operations, and provide receipts and labels for customers or e-commerce logistics teams in warehouses

Cleaning and Hygiene

Maintaining Good Hygiene with Kärcher

Tork Launches Range of New Washroom Products for 2024

Five Star Levels of Hygiene for All Hotels, Restaurants, Cafes and Public Houses

We

edencleen from Cleenol

Blue Seal Fryers and Oil Filtration

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

The New DrainMinor C (Combi Oven Pump)

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!

• Hygienic Wall Cladding & Ceiling Systems

• Available in White & 10 new exciting colours

• Complemented by colour coded matching trims

• Fire rated to BS476/7 Class 0

• Sheet sizes 2440 x 1220mm & 3050 x 1220mm

• Range of cladding sealants & adhesives For more information, please contact us on 01392 360 999, or alternatively Visit us at:- Unit 21, Apple Lane, Trade City, Exeter, EX2 5GL

Kitchen Equipment and Fit-Out

Clean Away Your Fire Risk with TR19 Grease® Compliance

Caterquip Ventilation

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys, quotations and designs (C AD) quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173

Kitchen Equipment and Fit-Out

Blast Chilling Is Best When It’s Fast Chilling

Williams Refrigeration has released a new versions of its reach in blast chillers and blast chiller/freezers which provide significant improvements over previous models Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required

The new models ensure chilling food safety regulations are followed by rapidly chilling food from +90°C through the danger zone where harmful bacteria can grow to a safe storage temperature

The range now uses natural hydrocarbon refrigerant which has low Global Warming Potential and zero Ozone Depletion Potential As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment, which means there’s no need for costly insurance or zone control and allows it to be installed directly on a cookline Chilling and freezing times have been reduced compared to previous models, while a powerful food probe sensor can save energ y by stopping the cycle as soon as the food reaches the required temperature The probe can be stored away helping to avoid damage when not in use A powerful self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the program cycle is activated

While some manufacturers promote a maximum capacity for their blast chiller/freezers this is often smaller for freezing than it is for chilling However, Williams blast chillers have the same capacity regardless of whether it is being used to freeze or chill

On-Site Kitchen Rentals Ltd

The overall design has been improved, with a sleek new door and the popular, easy to use Williams EasyBlast (WEB) controller A simple 1-2-3 interface makes it easy for staff to program the cycle , while a clear digital display shows

Nationwide Equipment Training

up to 320kg

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist baker y equipment, coldrooms, multidecks and blast chillers

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

designed around your needs

onsitekitchens co uk 01253 863305 info@onsitekitchens com

Avoiding a Scrum at the Bar; Last Minute Hospitality Talent Will Be

Needed

During

the

Rugby World Cup

The Six Nations Rugby Tournament earlier in the year drove pub footfall up by a third and beer sales to over 17 million pints on match Saturdays

This year ’ s Rugby World Cup promises to be one of the most popular ever with fans, given that the matches are scheduled for the afternoons and evenings for UK viewers 15 million people in the UK watched England beat Australia in the 2003 final - and that was mid morning in the UK So, we can expect even more fan fer vour if the home teams do

Work-life balance are three words that do not often come up in a chef s vocabular y but are regularly used by the chefs employed by Care UK

Care UK are currently looking for chefs of all levels to work in our care homes across the UK We are looking for people who want to make a difference to residents lives ever y day When you join Care UK, you’ll be joining a team who all share the same values: caring, passionate and teamwork

By Florent Malbranche , CEO and Co-founder, Brigad

quality, innovative training and coaching will suppor t the development of your skills throughout your career with us We are committed to recruiting diverse talented people who share our passion for helping others We see the potential in ever yone , let us help fulfil yours You can find out more about our rewarding careers by visiting careers careuk com Just as finishers in rugby are strategic reinforcements to get a team through the most challenging par ts of a match, integrating freelance hospitality talent into your team can also successfully raise your business game

Life as a chef with us means that you will be preparing rosette level dishes in our stateof-the-ar t kitchens using fresh ingredients, for our residents and their families We also have an exceptional track record in catering team career progression with countless

of chefs progressing from sous chef level to

positions We have our own Catering Academy to provide excellent training and induction programs for all new Catering Staff and we will give you all that’s needed to have a successful career as a Chef with us Our

Outdoor Spaces

No More Relying on the Weather

Park and Urban Furniture

Suitable

Businesses

This

The

Stylish Outdoor Area for Popular Dorset Pub

Outdoor Spaces

Embracing the Chill: The Benefits of Utilising Outdoor Spaces in Cooler Months

indoors HEALTH AND SAFETY CONSIDERATIONS

In

One

Utilising

ENHANCED

Winter

Increase Your Revenue with a Commercial Shading Solution

According to our pub customers, each hospitality gazebo typically pays for itself in about 8 weeks!

‘Nearly 2 years on, it was the best decision we ever made to buy 3 White Pavilion Gazebos. They have paid for themselves many, many times over. I dread to think of the business we would have missed out on if we had not made the investment.’

‘We now have 11 hospitality gazebos – this is how we get a fabulous ROI.’

Susie, Proprietor: Grantham Arms, Boroughbridge -The Bay Tree, Swillington, York – The Black Horse, Kirby Fleetham Get ready for more winter sales

!4 sizes starting at £1,582 [ex vat] ! 50% deposit + 3 interest-free instalments ! LONG LASTING 5 Year Guarantee ! ROBUST DESIGN guaranteed to withstand 100 Mph storms Call Us Today to find out what we can do for you. WHITE PAVILION GAZEBOS 01653 695 285 designed and carefully made by us in Yorkshire : www.whitepaviliongazebos.co.uk

• According to our pubs, each gazebo typically pays for itself in about 8 weeks!

• We will maximise income from your outdoor area.

• This is your essential long-term investment 'Your

Airwave Europe Commits to a Greener Future The Label Group

Walter Geering

Big K Introduces an Exciting Range of Smoking Wood Chunks and Chips, adding a smoky flavourful twist to their extensive range of natural cooking fuels

Big K Products UK Ltd unveils its brand new range of Smoking Wood Chunks and Chips These exciting additions to Big K s product line-up offer food hospitality professionals an unparalleled oppor tunity to elevate their culinar y creations with rich and distinctive flavours

The new range features seven captivating flavours that promise to delight the taste buds and ignite culinar y creativity Chefs and grill enthusiasts can now choose from a variety of options, including Cherr y, Apple , Grape Vine , Whiskey Barrel, Hickor y, Oak, and the refreshing Citrus blend of Lemon and Orange wood Each variant brings a unique aroma and taste , enabling chefs to craft unforgettable flavour profiles for their menus

Smoking wood chunks and chips are the perfect complement to charcoal, allowing chefs to infuse their dishes with a smoky essence Whether it's enhancing the richness of grilled meats, adding a hint of fruitiness to seafood or lending a distinct smoky under tone to vegetables, Big K s Smoking Wood Chunks and Chips offer

endless possibilities

"We are thrilled to introduce our new range of Smoking Wood Chunks and Chips " said Mike Theodorou, sales Director at Big K Products UK Ltd "These premium products are designed to empower food hospitality professionals with the ability to create exceptional and memorable dining experiences With seven enticing flavours to choose from, chefs can unleash their creativity and elevate their dishes to new heights "

In addition to their exceptional flavour profiles Big K's Smoking Wood Chunks and Chips are crafted with the utmost care and quality The wood is carefully selected, sourced from managed and sustainable woodlands, and undergoes rigorous processing to ensure consistency and optimal performance With Big K's commitment to sustainability and eco-friendliness, chefs can enjoy the range ' s delightful flavours while knowing they are making a responsible choice

Discover the ar t of flavour infusion with Big K's Smoking Wood Chunks and Chips For more information call 0208 808 6336 for deliveries with M25 area For nationwide deliveries call 01366 501 485 www.bigk.co.uk SEE THE ADVERT ON PAGE 7

Design & Refit

Battling Staff Shortages? Here’s How A Service

By Mark Chapman, General Manager, Stannah Microlifts

Design & Refit

Mayfair Furniture

Choose Your Path For Assured, Sustainable Hot Water

Restaurants, bars and hotels have an often uniquely business-critical need for hot water to ensure smooth daily operations With hot water demands generating up to 30% of a business’ daily energ y use it is a prime candidate for addressing carbon emissions and climbing operational costs

Unless a new build, which will be electrical-based, most refurbishments will look to either improve on existing gas systems or aim to completely replace them with electrical alternatives, typically heat pumps and/or direct-electric heating The latest generation of electric boiler, such as Adveco s ARDENT, offers new levels of resilience , with multiple immersions in a protected sealed indirect loop arrangement that dramatically cuts issues associated with limescale damage in hard water areas Digital controls and monitoring ensure 24/7 operational ser vice Adveco Live Metering of the hot water demands of a building is a quick, non-invasive , and extremely costeffective means of gauging needs It also provides application design which enables owner/managers to develop realistic and sustainable development strategies which deliver active results today with low to no

impact on ongoing operations The process helps to avoid the common, and costly pitfalls of system oversizing, for immediate capital savings Combining heat pump pre-heat and electric boilers will cut carbon emissions, by as much as 70% compared to equivalent gas-fired applications so is a big tick in the box for business sustainability

This does come at a cost currently in terms of operational expense due to higher electricity costs So, we would advocate the use of solar thermal which not only helps fur ther reduce carbon, but crucially also reduces the expense associated with operating on both gas or electric A correctly sized and installed solar thermal system will reduce UK annual energ y requirements of a business on average by at least 30% Southern/western counties could expect to offset most hot water energ y demands in the summer months with a solar thermal system With a less than 10-year return on investment now possible

Cult Furniture

Design & Refit

New Year, New Look

Don’t Miss Fantastic Discounts On Furniture Favourites

Design & Refit

New Stock Chair Ranges from ILF

The World’s First Brushless Industrial Pump From Saniflo

Property and Professional

Why Use a Specialist Hospitality Consultant?

wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and

Our

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

MANAGING PEOPLE

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

MARKETING

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

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