CLH Digital - Issue #203

Welcome to the latest issue of CLH Digital Chancellor's Spring Budget Fails to Nourish UK Hospitality and On-Trade Sector

EDITOR

Peter Adams

The sector has said all that needs to be said about the Chancellors Spring Budget

To use the word “disappointing” would be an understatement, and I can think of quite a few stronger words!

I have been at a hospitality trade show for most of this week and have had the oppor tunity to discuss the sectors plight with front line operators To be frank, not one was expecting a VAT cut and most were hoping that well nothing, they really did have NO EXPECTATIONS which is alarming Well? Sat least they have no been disappointed, they expected nothing and got nothing!

Never theless, for the wider sector the anticipation surrounding Jeremy Hunt's Spring Budget has been met with a resounding sense of dismay and disappointment within the UK hospitality and licensed on-trade sector

Leading industr y figures and campaign groups have vocally expressed their frustration at the lack of substantial suppor t, signalling a missed oppor tunity to buoy a sector still reeling from the lingering effects of the pandemic soaring costs and reduced footfall

The freezing of duty on alcohol, a move that, while appearing favourable on the surface , belies its minimal impact on the plight of hospitality operators, and it is not suppor t, not increasing a tax on something is vastly different than reducing a tax on something!

Despite fer vent appeals, appeals which we have been par t of for over 15 years, the Chancellor has chosen to turn a blind eye to the pressing need for a VAT reduction tailored to the hospitality sector's unique challenges

Moreover, the Chancellor has ignored calls for a VAT reduction in hospitality, offer-

ing no relief for business rates which are set to increase This has caused massive concern for operators who are struggling to keep their businesses afloat amidst soaring costs and a challenging economic landscape It is essential to note that beer duty in the UK is 12 times higher than it is in Germany, making it unsustainable for an industr y already grappling with numerous challenges

The failure to address these critical issues not only undermines the vitality of the hospitality and on-trade sector but also sends a dishear tening message to the countless individuals whose livelihoods depend on its success It is a missed oppor tunity to demonstrate genuine commitment to suppor ting an industr y that ser ves as a cornerstone of our economy and cultural identity

The Chancellor has made his choice , now I really do think any fur ther lobbying to HIM is a wasted exercise We are approaching a general election and my money is on October As voices within the industr y continue to grow louder in their calls for meaningful action, it is imperative we look to alternative options and lobby opposition par ties who have been silent on this issue

Once more I would ask you to please 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

Chancellor Slammed for Failing to Support Hospitality

(CONTINUED FROM FRONT COVER)

NO IMPACT ON PRICES

Instead, they have accused Jeremy Hunt of ignoring pubs and publicans and merely announced an extension of the current freeze of alcohol duty which doesn’t help pubs our publicans and doesn’t have any impact on the price for pub customers, due to other rising costs A freeze to alcohol duty does nothing to help pubs, showing that yet again, the Government are listening only to the lobbyists of the big brewers and pubcos - and not to publicans the people who actually run our pubs - something that has been the case through the Conser vatives 13 years in power

The cost-of-living crisis and continued inflation is putting huge pressure on pubs and publicans with rising prices and bills the increased cost of brewing and beer prices combined with consumers having less disposable income , yet despite this, the Chancellor failed to announce ANY suppor t for pubs, publicans and small brewers No VAT cut, which the whole hospitality sector had been cr ying out for, no fur ther action on business rates, no action on sky-high energ y bills and no help with outstanding and unaffordable Covid debt

Dawn Hopkins, Vice-Chair of the Campaign for Pubs and a publican in Norwich said:

The Chancellor has now confirmed what UK publicans already suspected, that this Government doesn’t actually give a damn about pubs and is happy to see them continue to close There was absolutely nothing for pubs at all in this dreadful budget, which is disastrous considering the situation publicans are facing with the cost-of-living crisis

“Absurdly the Chancellor stated that he was 'backing the Great British pub' yet his budget showed no such thing We were fobbed off once again with the myth that a Beer Duty freeze will help pubs, when it makes no difference to publicans or pub customers, yet funnels millions to the big brewers and alcohol producers, that do not need any suppor t It’s clear who s side the Chancellor is really on

“Our pubs and small breweries are still struggling and still shutting at an alarming rate , and yet The Chancellor chose to ignore the people actually working in pubs and hospitality and shunned our call for a cut in the rate of VAT, which would truly help us out of this current crisis It s bitterly disappointing that this Government has so little respect for our industr y and those working in it, and has shown that it cer tainly is not backing our pubs”

NO SUPPORT

Phil Saltonstall, brewer representative of the Campaign for Pubs and founder of Brass Castle Brewer y said:“The Chancellor has yet again peddled the lie that a duty freeze will ‘benefit 38 000 pubs’

This comes a day after our own MP in Malton and business Minister Kevin Hollinrake handed out the All Par ty Parliamentar y Beer Group ‘Community Pub Hero Awards’ including presenting the Scotland Pub Hero award to my brother’s pub in Leith, for the fantastic community work that he , his par tner and their pub community does Yet despite the smiles and warm words, which are all too easy, the Government has shown today it

doesn’t actually care about pubs or the people who actually run them

“The Budget presented these pub heroes with absolutely no suppor t to deal with the ongoing fallout of pandemic shutdowns, rising energ y bills and a cost of living crisis It is so depressing that big multinational brewer y lobbyists exer t such control over this Government at the expense of our own local pubs and small breweries”

LONG-TERM REFORMATION

St Austell Brewer y Chief Executive Kevin Georgel said: “As a brewer y we welcome the Chancellor’s decision to extend the freeze to beer duty in today’s budget, but this will not see costs cut for our sector

“The UK still has one of the highest levels of beer duty in Europe - 12 times higher than Germany We would therefore like to see the government set out a roadmap to bring current duty down to the European average

“Great British pubs are at the hear t of their communities, but they remain over-taxed and under increasing pressure due to the impact of inflation, the cost of living, reduced footfall, and high operating costs This was not addressed in today’s budget We therefore urgently need the long-term reformation of business rates, a VAT cut, and more meaningful government suppor t to reduce the tax burdens on our sector - one of the UK’s leading employers and social and economic contributors ”

“UNINSPIRING”

Laura Madeley, Hospitality & Leisure sector specialist and Director at Menzies LLP said:

An uninspiring budget for Hospitality & Leisure businesses as the Chancellor fails to deliver suppor t for the sector

The extended freeze on alcohol duty was a modest, but welcome announcement, although it was disappointing that there were no proposed changes to business rates or business energ y bills With the standard business rates multiplier set to increase by 6 7% on 1 April 2024 many H&L businesses will see their operational costs rise at a time when there is already ver y little headroom

The 2p cut in employee national insurance and the proposed childcare changes may go some way to getting more people back into the workforce and easing labour shor tages however a reduction in the employer rate would have been welcomed to reduce employer wage costs

Finally, the sector had hoped for a reduction in the VAT rate , but instead saw a modest increase in the VAT threshold from £85k to £90k which will do little to reduce the sectors tax burden, or boost consumer spending ”

CAN “KICKED DOWN ROAD”

Simon Dodd Chief Executive of Young’s Pubs comments on the Spring Budget: The Government has once again kicked the can down the road rather than implement much-needed long-term suppor t for the hospitality sector

“As an industr y which contributes £93bn to the UK economy and employs 3 5 million people , our role is critical to the countr y ’ s economy and local communities Yet, many pub operators are still struggling for sur-

vival as they grapple with significant cost pressures and an excessive and unfair tax burden

“While we welcome the extension of the alcohol duty freeze , it is simply not enough to secure the long-term future of our sector and the livelihoods of the millions that work within it To make a real difference , we absolutely need a sensible cut to VAT and reform of business rates ”

MISSED OPPORTUNITIES

Nick Mackenzie , CEO of Greene King, said: A freeze in alcohol duty is welcome , but it is significantly outweighed by the continuing increases in the cost of doing business Rising business rates and wages continue to dispropor tionately impact pubs, therefore it is disappointing the Chancellor has once again missed oppor tunities to reduce VAT for hospitality and reform the rates system

“We’ve invested heavily in our pubs and our teams, bringing long-term social value to communities across the UK But the sector needs wider regulator y reform if it is to continue to create hundreds of thousands of jobs and suppor t the nation's economic growth

DIFFERENT APPROACH NEEDED

Kate Nicholls, Chief Executive of UKHospitality, said: “The Chancellor missed a real oppor tunity today to show that he backs hospitality and understands the real pain that operators are enduring

“He had a chance to accelerate and unlock hospitality but instead he has delivered a cut-and-paste Budget, maintaining the status quo which continues to act as a drag on recover y

Over the past year, we have had a Budget for growth and an Autumn Statement for investment – neither have delivered because they were not correctly targeted The National Insurance cut earlier this year was intended to boost disposable income to generate growth and didn’t have an impact A different result can’t be expected this time around

“Government needs to take a different approach It needs to bear down on the never-ending rising costs that are forcing businesses to shut their doors for good – taking away people s livelihoods and robbing communities of a vital asset

“Increases to business rates and jobs taxes in April will only increase bills fur ther and contribute to inflation, as venues will be forced to pass on these costs onto consumers

The entire sector was united behind UKHospitality s asks to lower the rate of VAT, cap business rates increases and reduce employer wage costs

“A lower rate of VAT would have been a bold reform that would drive economic growth, keep prices down and unlock investment in the sector, one that was projected to grow six times faster than the economy as a whole It would have been good for businesses, the public and the economy “Hospitality is a sector proven to be a catalyst for growth across the entire nation, as the foundation of the ever yday economy When we perform, the entire economy performs It’s a great shame that the Chancellor has not recognised that today

’s

and depots - are thriving places of inclusion and acceptance , welcoming for people of all genders, identities, disabilities, sexual orientation, and backgrounds A place where people can feel both physically and psychologically safe Looking back, there’s a strong histor y of women making waves at St Austell Brewer y As far back as 1911 when the suffragette movement was making headlines, women have played an impor tant role Hester Parnell took over the running of the brewer y following the untimely death of her brother Her father was Walter Hicks who founded our business in 1851 Under her leadership the brewer y grew significantly and by the 1920s the output was close to 38 000 barrels per year almost twice the amount brewed before the war Through the economic depression of the 1930s, Hester steered the company ’ s growth with an increase in the workforce , the acquisition of 72 pubs and the changing of our company s name from Walter Hicks Brewer y to St Austell Brewer y

Over 100 years later, women continue to play a vital role within our business We know we need to keep

pushing forward in suppor ting them to become our leaders of the future We have an established internal leadership development programme , which is made up of a 50/50 gender split We’re also ver y proud of our award-winning apprenticeship scheme , in par tnerships with colleges across the South West, which offers women of all ages the chance to learn while they earn, as well as future progression oppor tunities We currently have over 100 apprentices, including four in our brewing team This trailblazing scheme in par tnership with the University of Nottingham was founded by a group of the countr y ’ s leading brewers, including our ver y own Brewing Director, Georgina Young, giving women (and men) that all impor tant foot in the door to our fantastic industr y

For 2024 and beyond we have developed a people plan for the business which ensures that we attract grow and develop the best talent, whilst ensuring that we evolve our culture positively, alongside a commitment to progress a culture where each team member can feel free to be at their best and feel free to be their authentic selves To suppor t this culture , we ’ ve established an equality, diversity and inclusion steer co, which is chaired by our chief executive , Kevin Georgel, as well as a suppor ting employee advisor y group This is made up of circa 30 individuals from all business areas and work levels, bringing a range of diverse perspectives It’s a safe space for those individuals to engage in open and honest discussions, working together to help define our EDI focus areas based on what matters most to our people

Alongside these core EDI groups we par tner with local organisations including Cornwall Pride and run regular internal campaigns throughout the year on topics such as menopause awareness and neurodiversity, to generate positive open conversations and drive awareness wherever we possibly can

Looking to the future , EDI remains a top priority for us at St Austell Brewer

Only A Pavement Away Announces Five Year Impact, As Charity Places 450 People Into Work

courses or workshops suppor ting their onward career

Greg Mangham, CEO of Only A Pavement Away said, I m so proud of what Only A Pavement Away has achieved in such a small amount of time and I’m hugely positive about the future Our charity offers a simple concept that provides people with new skills and life changing oppor tunities, while also fulfilling a crucial recruitment requirement within the hospitality industr y What we ’ ve learnt over five years is this process works for our candidates employer par tners and the wider economy, and the numbers really demonstrate our impact

At the Only A Pavement Away annual conference yesterday Mangham also laid out the charity s three-year plan, detailing its ambitious goal of suppor ting 9,250 people by 2029, with a cumulative ROI of c £473 million added to the UK economy

To read Only A Pavement Away’s full 5 year Impact Repor t, please visit the Only A Pavement Away website –https://onlyapavementaway co uk/client/pdfs/OnlyAPavementAway ImpactRepor t pdf

Dry January Engages the Frequent On Premise Visitor

New consumer research from CGA by NIQ shows the scale of engagement with Dr y Januar y this year and the chance to engage regular On Premise users in par ticular

CGA’s latest Consumer Pulse sur vey shows nearly a fifth (18%) of consumers abstained from alcohol completely in Januar y, while another 21% decreased their consumption Although this created some tough trading conditions for pubs bars and alcoholic drinks brands it also brought exciting oppor tunities for suppliers and venues to promote soft drinks and no and low alcohol alternatives

The research indicates that Dr y Januar y is especially impor tant to young and frequent visitors More than a quar ter (26%) of Gen Z consumers took par t this year, and nearly half (46%) of all par ticipants were aged 18 to 34 much more than the numbers in the 35 to 54 (31%) and 55+ (23%) age groups

While Dr y Januar y par ticipants were slightly more likely than average to be impacted by the cost of living crisis, frequent visitors to the On Premise were also more likely to cut out alcohol in Januar y Nearly a fifth (19%) of weekly visitors said they took par t, compared to 16% of those who visit less often City centre residents over-indexed for par ticipation too

Matthew Meek CGA by NIQ’s senior client manager said: “With two in five consumers cutting their alcohol intake Dr y Januar y has become a firm fixture in the On Premise calendar While that can make for a tough month in some categories, visits can be sustained if suppliers and operators respond to changing needs The moderation trend isn’t going away, and businesses that deliver dynamic offerings in no, low and soft drinks brands, with the right combination of quality and value , can reap excellent rewards ”

Chefs Treat VIPs to a Taste of Wales at 10 Downing Street Reception

A team of Welsh chefs brought a taste of Wales to London at a St David’s Day reception held at 10 Downing Street last week

The team, representing the Culinar y Association of Wales (C AW), prepared a selection of mouthwatering savour y and sweet canapes for VIP guests from business, culture and enter tainment

The team included five employees from the Celtic Collection -Thomas Beckett, senior sous ICC Wales, Gar y Stephens, head chef at Olive Tree , Shekhar Grover, assistant food beverage director, Br yon Burns, senior sous chef at PAD Restaurant and Adam Whittle cluster head chef at Coldra Cour t and Ty Newpor t – and two apprentices from Char tists 1770 at The Trewythen, Llanidloes, Rosie Koffer and Gabbi Wilson

Michael Bates, Celtic Collection executive chef, who devised the menu and selected team for the reception, said: “The team said it had been an amazing experience , one for the memor y bank They were all ver y proud to showcase produce from Wales and represent the Culinar y Association of Wales at such a prestigious event ”

C AW president Arwyn Watkins, OBE, executive chairman of Cambrian Training Company and Trailhead Fine Foods based in Welshpool and Char tists 1770 at The Trewythen, was one of the invited guests

“It was a real pleasure to attend the reception as a guest on this occasion and the feedback from the fellow guests about the canapes, wine and water was ver y positive , he said

By Mark Lewis , Chief Executive of Hospitality Action (HA), the UK hospitality industr y’s charity (www hospitalityaction org uk)

so many of us face daily

Mental health challenges possess a unique characteristic that sets them apar t from physical adversities - invisibility Unlike a cast on a broken limb or a visible wound, mental struggles reside out of plain sight, making it challenging for others to grasp the severity of a situation which can lead to perceived misunderstandings or lack of empathy With one in five employees in hospitality concerned that their mental health problems could impact their position within the company*, and two-thirds feeling that their mental health at work has worsened in recent years*, it is obvious that discussing our mental health in the workplace is still a taboo that needs to be addressed

However, the subjective nature of mental health can make it hard to seek help, often when it’s needed most There may be a reluctance to share a problem due to the associated stigma of having a mental health issue or a fear of being judged which can exacerbate a sense of isolation This can result in poor performance absenteeism or even employees leaving their job

It can be hard to know where to turn when trapped in a cycle of negative thoughts and anxiety, but the fact is, overcoming challenges often requires a combined effor t from both the induvial and external suppor t

systems and people The impor tance of a solid and encouraging suppor t system is not to be underestimated - it can alleviate feelings of loneliness and offer a solution before problems escalate too far

Hospitality Action’s Employee Assistance Programme (EAP) has been designed to offer exactly this: a care package that provides peace of mind to employers by giving employees access to a ser vice which can assist, educate , help and guide Whatever the challenge , seeking help offers a lifeline to individuals navigating their mental health challenges, and tackling the underlying issues causing them upset

Mental health issues are often exacerbated by other problems Poor finances, relationship breakdown, physical health concerns and addiction can all play a role in a persons ’ deteriorating wellbeing and performance at work Therefore , a holistic system that helps tackle both the employee ’ s wellbeing and the practical factors holding them back has a greater chance of success Access to counselling and advisor y ser vices like legal financial debt and relationship counselling all accessed via a single route paves the way to improved wellbeing

With 40% of hospitality workers considering leaving the industr y due to the impact of poor mental health**, external help through readily available confidential sources can be wor th their weight in gold for both employees and employers, offering the first crucial step towards facilitating change for the better, vital to long term wellbeing

To find out more about Hospitality Action’s Employee Assistance Programme , visit www hospitalityaction org uk/eap or call 0203 004 5500

Pub Staff Rewarded For Bravery And Best Practice By National Pubwatch

The awards were presented at the National Pubwatch Conference this week in Sheffield National Pubwatch is a voluntar y organisation,

Stuar t was working in a pub in Kingston on Thames, Surrey, in July 2022 when he became aware of a domestic incident between a male and female in the venue He was concerned that the female might be in danger and followed them when they left the pub inter vening when the man attempted to strike the female

He also aided police who attempted to apprehend the suspect after he struck a female officer in the face

On receiving his award Stuar t said: “I was just doing something that I thought was the right thing to do I am quite surprised but ver y happy to be recognised and it means more because National Pubwatch is par t of the industr y I am ver y proud to get this award and it means a lot

An Award of Merit, which recognises individuals that have contributed to the success of pubwatch schemes, was given to Beth Burns, manager at Wetherspoon pub The Queens Hotel in Maltby and chair of Maltby Pubwatch, for her commitment to reduce crime and improve community cohesion

Beth said: “It is great to be recognised with this National Pubwatch Award Par tnership working with other stakeholders in the local area has really worked in bringing the community together ”

National Pubwatch chair Steve Baker OBE said: “It is impor tant to recognise all these individuals who have done so much to make the late-night economy a safe place

just did my duty of care If I see someone in distress I will be there to help I just did what I had to do and I had to help or this guy could have lost his life I just feel honoured to be recognised and ver y humble to have been nominated ”

“It was a real privilege to thank them for all their braver y and hard work to make sure that there is a safe environment for customers ”

For more information go to www nationalpubwatch org uk

Foodservice Inflation Slowing But Challenges Lie Ahead

The CGA Prestige Foodser vice Price Index recorded year-on-year inflation of 12 6% in Januar y a drop of 1 2 percentage points from December’s rate of 13 8% It is the seventh successive month-on-month fall in inflation as markets adjust to falling commodity pricing

Foodser vice Price Index inflation has now moved down by an average of 1 4% a month since June 2023, with expectations of fur ther falls ahead However, year-on-year inflation remains high in most categories, with only the Dair y and Oils & Fats segments below double digits There is some relief month-on-month however, with four categories falling in price and only two repor ting a rise of more than 1% versus December 2023

While continued falls in inflation are a positive sign for the industr y concerns remain for pricing over the coming months as farmer protests on the continent and border checks in the UK threaten to add fur ther cost to supply The British government s proposal mandating the labelling of all meat and dair y products for exclusive consumption within the UK, and not for consumption within the EU, has been criticised by industr y

bodies, as it will result in increased food expenses, negatively impact expor ts and discourage investments in

Prime Minister Urged To Help Brewers & Pubs On Visit To Aberdeen

As the Prime Minister addresses Scottish Conser vative Par ty conference in Aberdeen, the Scottish Beer & Pub Association (SBPA) have called on him to help save Scottish pubs at next week’s budget by reducing beer duty and VAT for the sector

Scottish pubs have closed at twice the rate of their counterpar ts in England par tly due to the lack of business rates suppor t and the sector is now calling on UK Government to what it can to help stem the flow of closures by reducing beer duty and introducing a lower VAT rate for hospitality businesses

Commenting, Emma McClarkin, CEO of the SBPA said: “Scotland’s pubs are the lifeblood of communities up and down the countr y, but they are closing at an alarming rate Urgent action is needed at next

week s budget to help them sur vive the current cost-of-living crisis and myriad of increased costs they face

“Beer remains the most prominent product sold in our pubs but is currently taxed at 12 times the rate of Germany Due to that high tax rate , alongside other costs, the average pub income on a pint of lager is only 12p whilst £1 52 is paid in tax to the UK Government Reducing beer duty, alongside the introduction of a lower VAT rate for pubs would provide a tremendous boost to the industr y, as well as for pubgoers

“The lack of business rates suppor t afforded to Scottish pubs means that suppor t next week is crucial to help stem the flow of closures experienced over the last year ”

NET PUB CLOSURE RATES 2023

England -0 9%

Scotland -2 0%

Wales -2 1%

BBPA ANALYSIS

Cost of a 4 5% ABV Pint

Average cost: £4 80

Tax: £1 52 (80p VAT; 49p duty; 11p NDR; 12p employment/other)

Other Costs: £3 16 (£1 24 cost of sales; 91p wages; 24p uti ities; 77p other costs)

Pub income: 12p

Consumer Card Spending Grew Just 1.9 Percent

February– As Pub & Restaurant Sales Fall

per cent) seeing lower uplifts than in Januar y (both 5 2 per cent)

INSPERIENCES BOOSTED AS RESTAURANTS AND PUBS SAW SLOWDOWN

Events such as the Super Bowl and B AFTA Film Awards encouraged households to enjoy cosy nights in front of the TV instead of going out in Februar y, helping to boost Insperiences by 6 5 per cent overall Takeaways and fast food increased 5 0 per cent year-on-year, while digital content and subscriptions saw its highest growth (11 8 per cent) since August 2021, spurred by popular new releases such as ‘One Day’

More nights in led to a disappointing month for Restaurants, contracting -13 4 per cent (vs -11 6 per cent in Januar y), while growth in spending at bars, pubs and clubs was at its lowest level (1 1 per cent) since

September 2022

EAGLE-EYED BRITS SPOT “HIDDEN” CHARGES

As consumers continue to pay close attention to their finances over a third (36 per cent) say they have noticed more examples of brands adding extra and hidden charges at the checkout when spending online , otherwise known as drip pricing

This is most frequently spotted when paying for food deliver y ser vices (39 per cent), airline tickets (32 per cent) and live events (32 per cent) In response , seven in 10 (68 per cent) welcome the Government’s plan to ban unavoidable hidden fees, requiring businesses to disclose all costs upfront, as par t of the Digital Markets, Competition and Consumers Bill (DMCC)

Close to four in 10 (37 per cent) say drip pricing is their biggest shopping frustration when paying online , followed by auto-renewed subscriptions (30 per cent), and altered or surged prices in response to demand –also known as dynamic pricing (28 per cent)

DEMAND FOR HOLIDAYS HOLDS UP

Pointing to a preference for making memories over buying physical goods, holidays abroad remain a priority for discretionar y spending Februar y was a positive month for travel agents, who recorded higher growth (10 1 per cent) than in Januar y (8 0 per cent) This comes as nearly three quar ters (73 per cent) of Brits say they will be going on holiday in 2024 However, hotels, resor ts and accommodation saw its lowest

Stella Artois Launches ‘Perfect Serve’

Campaign Celebrating The Perfect Pint

Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois

Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint driving footfall to on-trade venues stocking Stella Ar tois on tap

From the 1st of May through to the 26th of June Stella Ar tois the official beer par tner of the Wimbledon Championships, will then offer participating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win

At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing Group will also be ensuring continued excellent ser ve quality by

refreshing tap lines, training staff on the perfect ser ve ritual, and using targeted ads to drive local customer traffic into

The hospitality industr y is evolving all the time – and venues that don’t keep up with the pace risk being left behind

For tunately, the main driving force behind this change –technolog y – is also there to help you offer better ser vice , increase footfall and win new customers, including business clients, for your venue

Integrating new tech can be as simple as subscribing to a software ser vice or using available tools – or it can mean investing in new systems

I’ve picked out four technologies that can help you improve your venue ’ s operations and make an impact with your marketing

SPOT TRENDS AND ADD A PERSONAL TOUCH

Data is the new gold in the hospitality industr y By using tools like Google Trends you have a privileged view into what guests are looking for right now And if you ’ re able to adapt your strateg y quickly, you can align your marketing with the most popular trends

Imagine , for instance , you notice a surge in searches for 'outdoor weddings' You could use that information to spotlight your venue s garden spaces in digital campaigns, or post content looking back at outdoor weddings you ’ ve hosted in the past

Meanwhile , AI is proving a pivotal tool in helping to create more personalised experiences From sophisticated chatbots that offer real-time customer ser vice to algorithms that can predict optimal room pricing, these tools suppor t a level of ser vice customisation that’s essential for winning new business – and inspiring loyalty in returning customers

By embracing these innovations, you can fine-tune your value proposition to suit what your guests are looking for

SPEEDY AND SIMPLE ORDERING

The digital era is all about speed and convenience You can get anything from takeaways to whole new outfits on your phone without barely having to move a muscle

That technolog y has spread wholesale into hospitality over the last few years, with mobile ordering and advanced POS systems enabling guests to scan QR codes browse menus and place orders from their phones

all without the traditional wait

It’s especially popular in the food and drink sector, but it’s becoming equally impor tant for venues, where you can check-in and order extra amenities through your phone

These systems represent a lifeline for any venue coping with staff shor tages, while also potentially improving the experience for the customer in a world where remember convenience and speed are king

From the marketing perspective it’s helpful to let people know they can expect a hassle-free guest experience with these tech-based conveniences

SOCIAL MEDIA CAN BRING IN NEW BUSINESS

Social media can help brands boost their brand awareness, build community and gain valuable customer insights

In fact, recent research from BT shows a quar ter of small businesses in the UK now generate more sales from social media than from any other channel, and global stats show 40% of Americans use TikTok as a search engine , with one in 10 Gen Zers relying on it more than Google

Think about building a social media strateg y, incorporating organic and paid-for adver tising to build a community and an authentic voice for your brand whilst also pushing offers and ser vices These can be relatively cost-effective and the sophisticated repor ting platforms allow you to tweak campaigns to achieve the best return on your investment

SEO STRATEGIES TO BOOST YOUR SEARCH RANKINGS

from educational charity and eco-visitor attraction the Eden Project, where its mission is to bring people together and explore the power of community to shape a brighter future for people and the planet

As par t of the Closer Communities programme , Greene King will be sponsoring Eden Project s The Big Lunch” which brings neighbours and communities together to connect and build friendships The event sees (on average) seven million people take par t across the UK ever y year, and Greene King pubs will be joining in and hosting their own events throughout June Research from the charity1 has revealed that 77% of participants feel a stronger sense of belonging in their community following The Big Lunch, with 11 7million people saying it helped them feel less lonely

Assad Malic , Chief Communications and Sustainability Officer at Greene King said: Thanks to modern technolog y, we re now more connected than we have ever been, yet despite this, the need for in person-connection has never been higher, as many people feel isolated and disconnected from their local community

“Research has shown that four in five Brits2 (82%) believe that pubs are impor tant for their local communities and we ’ re firm believers that pubs play a pivotal role in helping people feel more connected and less isolated

“Many of our pubs already play a ver y active role within their community and with the launch of Closer Communities and through our par tnership with the Eden Project Communities team, we ’ re showing our commitment to help tackle isolation by bringing people together and putting our pubs at the hear t of the communities that we ser ve ”

Lindsey Brummitt, Eden Project Programme Director said:

“We’re delighted to announce our new collaboration with Greene King to create more oppor tunities for people to come together This is an incredibly positive step we ’ re taking together, helping more people to meet, make friends and connect in their communities Loneliness and social isolation continue to be a huge concern UK wide , so through this wonderful initiative we’ll be working to reach out to ever yone – to more neighbours, local charities and community groups with Greene King suppor ting us, inviting them to join in and share friendship food and fun at The Big Lunch on 1-2 June and throughout the month ”

Greene King is already an active suppor ter within local communities Last year a number of pubs took par t in its Christmas Community Tables initiative Team members across its pubs breweries and suppor t centres have raised over £17m in its twelve-year par tnership with Macmillan Cancer Suppor t whilst sales from Greene King IPA have generated over £680k for grassroots spor ts clubs as par t of its Proud to Pitch In Scheme

WT TC Launches Roadmap To Guide Businesses With Sustainability Reporting In Travel & Tourism

The World Travel & Tourism Council (WTTC) has launched a pioneering readiness roadmap, aiming to simplify sustainability repor ting in the Travel & Tourism sector

WTTC and Oliver Wyman announced the Sustainability Repor ting Readiness Roadmap, a strategic tool to guide businesses through sustainability frameworks, compliance timelines, and readiness assessments, simplifying the journey towards sustainable compliance

This roadmap is more than just a tool; it’s a strategic compass, enabling companies to decode sustainability repor ting complexities, identify relevant compliance standards, and evaluate their sustainability data and platform maturity

The call to action is clear : governments must offer sector-specific guidance and phased requirements to ease companies into this new sustainability era This roadmap provides both the public and private sector the direction needed to begin their journey of sustainability repor ting

Alongside the Roadmap, WTTC and Oliver Wyman also release a new repor t “Navigating the Sustainability Journey: The Impact of Mandator y Repor ting on Travel & Tourism”, designed to tackle the sector ´ s unique sustainability challenges

The repor t explores the impact of the three most influential sustainability repor ting frameworks on the sector – the Corporate Social Responsibility Directive (CSRD), the International Financial Repor ting Standards (IFRS) and the U S Securities and Exchange Commission (SEC) Climate-Related Disclosures – and offers insights to navigate the changing regulator y landscape effectively

According to the repor t some Travel & Tourism companies are unprepared for the imminent sustainability compliance standards, with urgent action needed, especially concerning complex supply chains and Scope 3 emissions repor ting

Julia Simpson, WTTC President & CEO, said:

“Sustainability repor ting is no longer negotiable for Travel & Tourism businesses It is a challenge we must confront head-on

“Our Roadmap ser ves as the trusted navigator through the intricacies of sustainability repor ting, acting as a guide and providing clarity It is not merely about meeting regulator y requirements; it is about propelling businesses towards sustainable growth and resilience

Dan Darcy, Principal with Oliver Wyman’s Transpor tation & Ser vices practice , said:

“Sustainability repor ting requirements are a significant challenge for Travel & Tourism companies – cross-border organisations with broad value chains who have weathered a pandemic and subsequent resurgence in demand

“But these requirements are essential for protecting the destinations, ecosystems, and communities that inspire travellers By setting ambitious goals and showing progress, we will prove our industr y ’ s commitment to sustainability ”

To access more information and read the repor t in full, please go to https://researchhub wttc org/product/navigating-the-sustainability-journey-the-impact-of-mandator y-repor tingon-travel-tourism-2024

Brighton and Hove Restaurant Awarded National Prize for Wine List

”It’s

Evolution Fryers and Filter Units

The

www.blue-seal.co.uk

outside the big city where you can still drink great wines and have a great meal

Sam and the team at etch have compiled a diverse and progressive wine list said jur y member Piotr Petras Piotr described the list as ”Smar t progressive list focusing largely on smaller, independent producers from around the world and highlighting the diversity of English sparkling wines ”

Etch by Steven Edwards will now qualify for the World Final in June 2024, where they will face off with the categor y winners from other countries and continents

Take payments with confidence

Hygiene in Hospitality: How to Ensure Your Business is Set Up for Success

Daniel Took, Head of Professional Product Marketing at Kärcher UK (www.kaercher.com/uk/), discusses the importance of cleaning in hospitality settings and how to ensure your business achieves positive hygiene ratings

The impor tance of hygiene in hospitality cannot be understated – a fact which has become more apparent in recent years If businesses receive a poor rating from independent bodies, such as the Food Standards Agency, then the effect can be incredibly damaging for a businesses’ reputation Resulting in a slew of bad press and turning off potential customers, hygiene ratings play a crucial role in ensuring the success of a hospitality venue In in an era when staff shor tages and budgets are being squeezed tighter than ever before , such a negative effect cannot be given the oppor tunity to ripple through a business

For any venue seeking to sur vive and thrive in the current climate , hygiene must be prioritised And with data from the Food Standards Agency showing that in 2023 one in 16 takeaways across the UK fell below legally required standards, it is clearly a matter that many venues need to address So, how should businesses ensure they are set up for success?

INVESTMENT IN HYGIENE

Customers expect quality when they enter hospitality venues, from the moment they step inside to where they will eat or sleep That pressure to deliver quality inevitably impacts margin Whilst the current challenging climate often means management look to maintenance costs as a first choice for budget cuts, this is a nonsensical approach The cost of not investing in cleaning can have an adverse long-term effect on budgets: deterring customers and negatively impacting profitability It is imperative the industr y looks beyond upfront costs and embraces investing in hygiene

TRAINING STAFF

Hospitality settings can be complex and require var ying levels of cleaning dependent on the situation and the product required Therefore , regular and consistent staff training is a necessity Only by ensuring ever yone in the team is bought into the impor tance of hygiene , can businesses expect to see results What’s more , with the

hospitality sector seeing a high turnover of staff it’s vital that this training is done each time a new staff member joins the venue

ENSURING QUICK TURNAROUNDS ARE EFFECTIVE

The nature of the hospitality sector means that quick turnarounds are imperative However, the ticking clock must not impact the effectiveness of cleaning Moving to batter y-powered solutions can greatly increase time saved cleaning, as there is no longer the need to unwind and rewind cables to plug machines in Instead, cleaning machines can be powered at the touch of a button, allowing users to easily get star ted on the task at hand Batter y-powered models such as Kärcher’s Batter y-Powered Upright Brush-type Vacuum Cleaner CV 30/2 Bp, are well equipped to deal with the speed and agility required in hospitality venues In fact, opting to move to batter y power can save up to 20% work time compared with corded models, offering more time for cleaners to spend making the final touches to the venue , to help deliver the customer-first approach that the industr y is renowned for

THE RIGHT PRODUCT FOR THE JOB

Ever y hospitality venue has its own challenges regarding hygiene and, as such, it is imperative businesses find the

Novelli, Mitch Tonks, Mark Hix, Cyrus Todiwala and Aiden Byrne amongst the judging panel

The young chefs will compete in one of three regional heats to be held at Sunderland College on 3rd May, City College Norwich on 10th May and Coleg Llandrillo on 17th May

TEAMS OF TWO WILL WORK TO PRODUCE A THREE-COURSE SEAFOOD MENU, WHERE THEY WILL CHOOSE FROM A VARIETY OF SUSTAINABLY SOURCED SEAFOOD:

• Star ter : Rainbow Trout and/or Mackerel

• Intermediate: Scallops and/or Clams

• Main: Whole Seabass, Whole Whiting or Whole Lemon Sole

The successful nine teams from the heats will progress to the Grand Final at the Grimsby Institute on Friday 7th June , where they will cook a three-course menu which will include an innovation test Carrie Vaughan, Grimsby Institute skills & employability coordinator, said: We are honoured to be hosting this phenomenal competition in its 27th year This competition provides an exquisite platform for trainee chefs to showcase their culinar y talent with seafood being at the forefront

“We’re delighted to be collaborating with prestigious judges and sponsors to elevate the competition This competition allows competitors to create networks with great chefs and professionals, in turn assisting with career success for competitors We’re looking forward to see what creations the talented chefs bring to the table this year ”Colleges have until Thursday 28th March 2024 to submit their entries All entries should be submitted via email to ukseafood@grimsby ac uk or via post to Carrie Vaughan National Seafood Chef of the Year, Competition Director, The Grimsby Institute , Nuns Corner, Grimsby, N E Lincs,

Admiral Taverns Hosts Inaugural Live Community Kwizz

Lowestoft, Chris Moore , commented: “The Admiral Live Community Kwizz was a brilliant initiative and provided a great oppor tunity for pubs across the estate to connect and compete against one another in such a fun, light-hear ted way Customers absolutely loved it and we were of course ver y proud to host the winning team and donate some of the prize money to a local charity close to all our hear ts

Our quiz nights are a fantastic way to bring people together, but it s impor tant to keep things fresh and innovate where we can Kwizzbit is such a good tool to streamline the process of preparing a quiz and adds an extra layer of excitement It’s cer tainly something for other licensees to explore!”

Emma Cottam, Leased & Tenanted Marketing Manager at Admiral Taverns, said: “This has been a fantastic initiative to not only bring communities together but also to provide licensees with the tools to increase custom during the quieter months with several pubs seeing a significant uptick in trade It’s been great to see such a fantastic response from both our licensees and the communities they ser ve and a huge thank you to Kwizzbit for providing such a great ser vice

Mark Walsh, CEO and Founder of Kwizzbit, added: “The Kwizzteam were delighted to suppor t Admiral Taverns with such a fantastic event We created the KwizzBit live solution for nights like this, so seeing customers taking par t live in Admiral venues across the UK was wonderful and we can’t wait to do it again!”

Admiral is always looking for ways to suppor t its licensees – most recently by hosting ‘Meet a Pro’ pool events across its estate These are offered at no charge to licensees, where Admiral Taverns organises a professional pool player to attend a pub to provide the chance for the local community to meet and play against the professional In addition, the Group has been shor tlisted for the Best Par tnership Pub Company (501+ sites) at this

any marketing or promotion, we saw significant early signup volumes to our mobile app, which indicated the real need and demand for a mobile-optimised experience It’s an experience where

It’s

trusted data ensures they don’t miss out on ultra time-sensitive revenue opportunities, like demand-driving public events or changes in competitors’ pricing, and where errors can be fixed within seconds, before any monetar y or reputational damage occurs These are capabilities that have traditionally felt too complex and large scale to execute even on desktop But this is the new era of dynamic revenue management, and mobility is at the hear t of it ”

Brakspear Reopens Second Pub With Operator Little & Large

The redevelopment,

by Brakspear’s in-house design team, has

He added: “We have many stunning pubs in beautiful locations across the south east, but they are only ever as good as the business par tners who run them Working with talented operators is key to our success, and we ’ re delighted to have extended our relationship with Little & Large ”

Little & Large took on The Running Horses at the foot of Box Hill near Dorking, in early 2022, and turned the pub into one of the stars of Brakspear’s leased and tenanted estate In 2023 it was named overall winner in the National Pub & Bar Awards

Celebrating International Women’s Day: Discover the Journey of Female Business Leaders in Hospitality

Sitting as the third largest private sector in the UK, over recent years, the hospitality and tourism industr y has seen a rise of women in the workforce - sitting at 53 7% according to latest 2024 research

Despite positive improvement, there are still areas that require attention to ensure that women feel they can strive for leadership roles With this year ' s theme of International Women’s Day being to ‘Inspire Inclusion’, it is impor tant to look at the hospitality industr y as a whole and how this has developed over the years to encourage women to aim high

As the Director of Sales and Marketing at Billesley Manor Hotel I've navigated many challenges (and successes!) that mirror the journeys that many women in similar positions had to experience to get to where they are today

Despite an aspiration to pursue acting at an early age , I found myself drawn to the industr y with my first role as a receptionist, before quickly rising to super visor

Following the arrival of my first daughter, I swiftly returned to hospitality where I explored the reser vationist role before finding my love for weddings and events It was in orchestrating couples' dream days that I found joy – there's something magical about being par t of such a significant moment in people's lives After being a wedding coordinator for many years, I then took another break to have my second child Again returning to hospitality, I was given the oppor tunity as a sales manager, where I played a key role in helping the hotel I worked with at the time to win ‘Hotel of the Year’ in 2018 This was a huge achievement that I wouldn’t have gained without the oppor tunities provided by the industr y

Throughout my career, I ve been driven by a desire to be proactive and to build and nur ture relationships

The progression oppor tunities in this industr y are endless rewarding those who dare to climb the ladder and gain knowledge along the way For me , the continuous growth oppor tunities have been both fulfilling and rewarding

In my role as a leader, I thrive on the dynamic nature of each day and diverse challenges it brings As a natural people person, the oppor tunity to connect with colleagues, clients and guests fuels my passion for leadership

Despite this, being a female business leader in hospitality hasn’t been without its challenges While my immediate peers are predominantly women, achieving fair pay and recognition has long been an ongoing journey However, I find solace in my achievements, relying on the facts and figures to reaffirm my wor th in a male leadership dominated industr y Balancing the responsibilities of leadership with those of a wife and mother has taught me resilience and strength that I never knew I possessed

Reflecting on the inclusivity of the industr y when I first joined I can’t help but acknowledge the progress we ’ ve made While there’s still work to be done , the presence of more female general managers is a testament to that change Yet, as long as gender equality remains a topic of discussion, there’s always room for improvement

To any woman considering a career in hospitality, I offer this advice: set your goals high and break them down into achievable steps The flexibility of this industr y allows you to pursue your ambitions while maintaining a fulfilling personal life And for those striving for leadership positions, remember to earn respect through hard work and dedication – never shy away from getting your hands dir ty

As the industr y marks International Women’s Day, I’m reminded of the countless women who paved the way for me and the responsibility I bear to inspire those who will follow Together we’ll continue to challenge norms, break barriers and car ve out a future where women in hospitality thrive

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products

For your BAR OR RESTAURANT

Our Dog Menu features a range of Treat Pots Dinner Bowls Dog Drinks and Snacks displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

-“A l day breakfast snac k bar : a del cious innovat ve treat for dogs on-the-go!

-“Sleepy Bones” treat pot: re axing bedtime dog treats

-“Dog Welcome Pac k” PERSON ALISED: an nice y presented pac k containing poo bags , a ball toy and a pot of S eepy Bones (Note: the container also ser ves as a temporar y waterbowl!)

YOUR COMPLETE SOLUTION

Water bowls, waste bags, accessories, top tips & ever ything else you need to be more dogfriendly

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA cer tified

We look forward to working with you

David & the Sir Woofchester’s team

DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

•

UK Night Club Closures Reveal Changing Gen Z Behavior

As Gen Z spending power grows each year, with the cohor t expected to account for *27% of the global workforce by 2025 it's unsurprising that many food and beverage brands are pivoting towards the evolving needs of this generation

When nightclub owner Rekom UK announced (15 Februar y 2024) that it had called in administrators with the potential closure of some venues, the company attributed students cutting back on nights out due to the cost-of-living crisis and their changing drinking habits of consuming less alcohol for some of its difficulties

Students, typically aged between 18 and 22 are prime Gen Z consumers and clearly, behavior changes in this cohor t have a potent economic impact not just on this industr y but also on the wider grocer y landscape as they make a significant contribution to total food and beverage sales says GlobalData a leading data and analytics company

GlobalData’s Q4 2023 consumer sur vey reveals that a fifth (21%) of Gen Z say that they plan on socialising less frequently with friends and family outside of the home over the next 3 months – a sentiment that has increased over the last year, with only 17% of Gen Zs saying this at the beginning of 2023

Born between the years 1997 and 2012, Gen Z are currently 12 - 27 years old Globally, Gen Z represent about a **quar ter of the global population, according to GlobalData s Macroeconomics database , which varies significantly across countries, and according to the World Economic Forum, Gen Zs are expected to account for *27% of the global workforce by 2025

Nisarga Save , Senior Consultant and Beverages Analyst at GlobalData comments: “As Gen Z’s contribution to total spending exponentially increases over the next decade and they directly benefit from the transfer of wealth from the Silent and Boomers generations, it’s not surprising that many food and beverage brands are pivoting towards this lucrative generation

“While Gen Z have some shared interests and characteristics with their predecessors, there are also many differences which set them apar t from the rest – 21% of Gen Zs repor t living in a one or two-person household, according to GlobalData’s consumer sur vey Q4 2023

"However, the reality of owning a house and other large financial commitments often feels out of reach, and this perceived distance of time encourages them to spend instead of save They are also spending more time at home and choosing different forms of enter tainment to traditional occasions, including night clubs, when they do go out

GEN Z MINDFUL CONSUMPTION

Gen Z consumers are also driven by holistic health and leading a balanced lifestyle , so non-alcoholic and functional beverages are growing in popularity with this cohor t According to GlobalData’s Q4 2023 consumer sur vey, over a quar ter of Gen Zs repor ted being extremely concerned about their mental well-being and almost 30% of Gen Zs sur veyed stated they would “take time to rest and relax” more frequently Another factor here is that with the advent of social media, these consumers are also conscious of their image and what others think of their actions

GEN Z PRODUCT PREMIUMIZATION

Staying in and enjoying their own company or the company of their close connections is still recreation time for Gen Zs, and the savings made by not going out mean they can enjoy more premium products and experiences at home Products such as RTD beverages, cocktail kits, and luxur y meal kits are gaining traction with Gen Zs while brands are using messaging around the staying in occasion such as “self-care” “DIY” and “ metime” to position their products

Save adds: “Gen Zs place higher impor tance on close and intimate gatherings which are more personal rather than going out in larger groups They also desire quality social connections This means they are more likely to be attracted to brands who offer them ways to enjoy these occasions with innovative flavors, pack sizes fit for at-home consumption, brands offering insperiences , and genuine messaging around me time and human connections are some of the ways food and beverage companies can appeal to and remain relevant to this generation ”

* Source: The World Economic Forum - "27% of the global workforce n OECD countr ies by 2025 "

** Source G obalData’s Macroeconomics database estimates a Gen Z globa population of 1 956 b llion The United Nations estimates the global human population reac hed 8 0 billion in mid-November 2022

Following the announcement that Matt Abé is the new Chair of Judges for National Chef of the Year, his brief for this year ’ s competition has been unveiled This year the criteria focuses on demonstrating excellent culinar y skills across all disciplines, the creative use of local and global sustainable ingredients and the avoidance of any unnecessar y food waste

Chefs should celebrate and suppor t excellent food producers through their competition entr y showcasing both simple and highquality ingredients elevating them to produce excellent dishes

Professional chefs from all ethnic and gender backgrounds are invited to submit an entr y to one of the UKs longest running and most prestigious competitions

Competitors are required to produce a three-course celebration menu for two covers within three hours This extended cook-off time was one of Matt’s first big changes to the competition as he wanted to give all chefs longer to create three courses to enable them to produce their finest work The theme for the star ter is ‘This is me ‘ Chefs are asked to create a fish, seafood or vegetarian dish that reflects their own identity and unique personality This is an oppor tunity for chefs to showcase their true self on a plate considering ethnicity heritage background influences and even the environment where they grew up A lamb dish is required for the main course using two cuts of lamb from a series of alternatives It should be suitably garnished and capable of being cooked within the extended three-hour period The dish must make use of ingredients, techniques and cooking styles that bring the ver y best from the lamb dish Judges will want to see how the lamb element is elevated using relevant complementar y and seasonal ingredients, flavours, textures and techniques

desser t, and it must complement the rest of the menu

Entries are now open and chefs can go online to register Once they have registered, they will then be kept informed throughout the entr y process with any FAQs and deadline reminders Chefs will have until Friday 10th May 2024 to complete their entries

Once the entr y has closed 40 semi-finalists will be selected for the next stage by Matt Abé and his panel of judges and these will be revealed on Wednesday 26th June Ten finalists will be selected to cook their original entr y on Tuesday 8th October

Matt Abé, Chef Patron at Restaurant Gordon Ramsay said: “Entering National Chef of the Year is a great experience for chefs to really push themselves and test their own ability as well as against their peers in the industr y Obviously we are looking for the next winner but winning is not ever ything with this competition as there is so much to experience at whatever stage you get to Simply knowing some

The menu will be completed with a chocolate finale Competitors are required to produce a warm or cold chocolate desser t that showcases the flavours of Valrhona Chocolate The dishes flavour is all about the nuances and flavours of the grand crus Competitors must showcase chocolate as the focal point of the

FSA Launches Campaign Highlighting Risk of Food Labelled as Vegan to People with Allergies

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat which is incorrect and may be putting them at risk

In response to these findings, the FSA has launched a campaign to suppor t people who have an allerg y to milk, eggs, fish and crustaceans or molluscs The campaign encourages people with allergies, or who buy for someone who has, to always check for a precautionar y allergen statement such as ‘ may contain’ on products labelled 'Vegan' to decide on whether it’s safe to eat

The research from the FSA has found:

54% of those who react to products of animal origin have used vegan labelling to indicate whether a food is safe to eat at least sometimes when buying packaged food

53% of those who buy for someone with a food hypersensitivity to products of animal origin have used vegan labelling in this way at least sometimes when buying packaged food

Admiral

29% of people who react to or buy for those who react to products of animal origin weren t aware they should check for a precautionar y allergen label on vegan products to inform a decision on whether it’s safe to eat

Emily Miles, CEO of the Food Standards Agency said:

“It’s concerning that so many people who are allergic to milk, eggs, fish and crustaceans or molluscs believe food labelled as ‘Vegan’ is safe for them to eat because they assume it doesn't contain products of animal origin

“Unfor tunately, the reality of food production means there is still a risk of cross-contamination with animal-based allergens in vegan and plantbased products if produced in the same factor y as animal-based products

“That is why through our ‘Vegan Food and Allergens Campaign’ we are urging people to always check for a label such as a may contain and have a conversation about their allergens with food ser vers and businesses

“I hope this campaign will suppor t people to have confidence in making food choices that are safe for them to enjoy ”

The campaign also explains how a free-from label which is a food safety label, is different to a vegan or plant-based label Vegan labels are used to suppor t a dietar y choice , and do not intentionally contain products of animal origin Vegan food could still be prepared in areas alongside prod-

ucts such as egg milk fish crustaceans or molluscs - whereas free-from foods are not

To use a free-from label, food businesses must follow strict processes to eliminate risks of cross-contamination so that they do not contain any of the allergen that they claim to be free-from

The campaign is being suppor ted by the 3 main UK allergen charitiesAllerg y UK, Anaphylaxis UK and the Natasha Allerg y Research Foundation and together the charities have said:

"Ever y day we hear from people with food allergies, and their families, who face difficulties when choosing food that is safe for them to eat We hope that by raising awareness of the issue it helps people with food allergies choose food that is safe for them

“This worr ying research shows that many people with allergies to products of animal origin are buying vegan and plant-based food and assuming it is safe to eat, without taking fur ther precautions to check the label

“That is why this campaign is so impor tant in highlighting the potential for cross contamination in vegan products

“This campaign will highlight the risks of people eating vegan and plantbased food without taking fur ther action to check it is safe for their allergies as well as inform them of differences between vegan products and free-from products ”

of the community over her 19 years at the helm of The Clifton Arms in Blackburn Together with her team, she has raised money to have defibrillators installed collecting and donating Christmas jumpers to local children in-need, organising regular free meals for

Wet weather and tough comparatives pushed last week’s drinks sales down year-on-year, CGA by NIQ’s Daily Drinks Tracker shows After three weeks of flat sales or slight growth, average sales in managed venues in the week to last Saturday (24 Februar y) slipped 5% below the equivalent period in 2023 It indicates that some drinkers remain hesitant about spending with CGA’s Consumer Pulse showing two thirds (67%) of adults still feel either severely or moderately impacted by the cost of living crisis

the elderly, organising outings for mental health and wellbeing groups and so much more

Bridget and Paul Manley, regular customers of the Blue Ball Inn in Worrall and popular local figures were recognised for their amazing work in setting up the Worrall Environmental Group 40 years ago and leading it ever since Having grown up in the local area, Paul and Bridget have worked tirelessly to maintain Worrall's beauty for fellow residents through planting trees, bulbs, litter picking, essential resource fundraising and ever ything in between

Chris Jowsey, CEO at Admiral Taverns, commented: "I'd like to congratulate Carole at The Clifton Arms and loyal customers of the Blue Ball Inn in Worrall, Paul and Bridget, for their incredible achievements I am extremely proud that Admiral's pubs were victorious in two of the five English categories It is testament to the incredible work across our estate and how our licensees and customers work together to make pubs more than just a place to drink, but as vital social hubs that bring people together "

Taking a Closer Look at Seafood in the Foodservice Sector

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice’, looks at the insights we ’ ve uncovered based on data gathered over two years (to September 2023)

The first step to changing or reacting to buying behaviour is knowing what drives customers Our repor t on out-of-home seafood sales combines industr y data with consumer sur veys to reveal the bigger picture

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodser vice are recovering, with 1 1 million more ser vings in the last two years While the cost-of-living crisis has had a dampening impact on the market post-pandemic recover y continued steadily, slowing only in the most recent quar ter (July to September 2023)

THE BIG TAKEAWAYS

Foodser vice equates to almost a third of the volume sales of seafood Of that, fish and chip meals represent around 20% of all foodser vice seafood consumption In the two years analysed, 337 million ser vings of fish and chips were sold – a 0 3% increase on the previous two years FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

Despite under-50s representing 73% of the out-of-home total of food and drink ser vings, 59% of all fish and chips ser vings are to consumers over 50 This skew is more apparent in pubs, where over 72% of fish and chips ser vings are to over-50s

75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

Fish and chips perform better in adult-only occasions, par ticularly in pubs and full-ser vice restaurants where over 80% of ser vings are to adults without children

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

Saturdays are now the most popular day for fish and chips, with Fridays a close second Together, they account for 43% of all fish and chips ser vings per week

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In line with the trading behaviours seen in foodser vice , there s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways For many people , dining in at

home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

On-premises dining remains impor tant to people for the socialising oppor tunity it offers, with full-ser vice restaurants seeing an overall traffic growth of 2 5% Meanwhile , fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

2 Expand the buying window by finding ways to make fish and chips relevant throughout the week

3 Embrace deliver y ser vices and app-based ordering, and explore digital loyalty schemes

4 Explore oppor tunities to diversify with por table snacking options, or expand menus for fish and chip shops

5 Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging oppor tunities to ensure sustained success

Want to dive deeper? Read the full repor t at www seafish org/insight-and-research/seafood-in-foodser vicedata-and-insight

effectively adver tise special promotions, such as discounted drinks or game-day menus, exclusive to spor ting event nights Placing these banners strategically at the entrance or within highvisibility areas in the pub can entice spor ts fans to choose your venue

over others

4. ENCOURAGE FAN ENGAGEMENT

Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan" contest on banners This not only increases engagement but also fosters a lively, competitive atmosphere , making your pub an exciting place to be during major spor ting events

5 USE BANNERS FOR DIRECTIONAL SIGNAGE

For larger venues banners can ser ve as effective directional signage guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the

overall experience by catering to the tribal nature of spor ts fandom

6

CAPITALISE ON LOCAL PRIDE

If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw, and showcasing your pub as a suppor tive hub for the community can significantly boost patronage

7.

SOCIAL MEDIA TIE-INS

Use banners to promote your

Sticky Floors: Half The Number Of Working-Class Women Have Been Promoted At Their Company Vs. Upper-Middle Class Women

days for free

However – new research from Rober t Walters' annual ED&I repor t

PROGRESSION OBSTRUCTED

Just a quar ter (26%) of working-class women have received a promotion at their current company – 20% less than their male counterpar ts and 34% less than women from upper-middle class backgrounds

Not only that, but 32% of women from working class backgrounds repor t not being at all aware of what they need to do to get a promotion – the highest across gender & socio-economic class

Coral comments: The poor promotion rate of working-class women is closely tied in with their limited awareness of the steps necessar y to secure one

“Disparities star t to form right from higher education when it comes to career advancement – with working class women struggling to easily access or afford career advice , work experience or unpaid internships at school, right through to mentorship oppor tunities goal-setting resources

and clear pathways upwards at work This has a knock-on impact on progression – leading them to become stuck in junior positions on significantly lower rates of pay ”

RATES OF PAY LAG

Women from working class backgrounds bear a double burden when it comes to pay – grappling with both the class pay gap of 12% and the gender pay gap which sits at 7 7% for full-time employees in the UK

The Rober t Walters repor t found that 52% felt underpaid at work –17% more than women from upper-middle class backgrounds

Whilst 50% of women from working class backgrounds experience a salar y ceiling of £21k – twice the rate of men from similar backgrounds (25%) and 32% more than female professionals from upper-middle class backgrounds (18%)

The gaps are even more pronounced fur ther up pay brackets – just 1% of women from working class women are earning between £55-100k (group least likely to be earning in this bracket) – compared to 19% of women and 29% of men from upper-middle class backgrounds

Cost of living bites

A recent study by money co uk found that on average , women save 35% less than men – so, they have less of a safety net from cost-of-living hikes

Rober t Walters’ repor t found that women from working class backgrounds are most likely to either be living paycheque-to-paycheque (31%) or relying on additional streams of income (20%) – 14% more than men from similar backgrounds and over double the number of men from upper-middle class backgrounds

NEGOTIATIONS FALLING FLAT

Despite being on the lowest rates of pay, over two-thirds (64%) of women from working class backgrounds haven’t negotiated for a raise in their entire career (the highest across all genders and socio-economic groups)

Factors preventing working class women from negotiating:

• 26% did not think their emp oyer would offer them a pay-r ise – 10% more than upper-middle c lass women

• 22% lac ked the confidence to negotiate – 10% more than men from similar

bac kgrounds • 12% d d not negotiate due to their company’s low profit / cost cuts twice the amount of men from similar bac kgrounds

• Of those who did negotiate , over 26% received less than half of their desired raise and nearly a third (32%) did not receive any of raise at all Whilst 64% of men from upper-middle c lass bac kgrounds received between 50-100% of what they negotiated for

Coral comments: “It’s clear to see why rates of pay for women from working class backgrounds are lagging and the ‘sticky floor’ problem persists – with employees suffering increasing pay instability as the cost of living continues to rise

What is more , when this group feel empowered to negotiate for more , they are then faced with diminished chances of success Therefore , as businesses we have a role to do more than simply adver tise that ‘these advancement oppor tunities exist ”

Coral’s advice on how companies can clean up sticky floors and uplift working-class women:

Equal advancement oppor tunities – Having mentorship programmes for professionals targeted at lowersocio economic classes can suppor t their professional growth and prevent them hitting progression ceilings It is not only impor tant that all employees are provided with clear paths to progression but that promotion processes are always transparent

Transparency on pay-gaps – women from working class backgrounds are met with a double burden when to comes to pay – impacted by both the class pay gap and the gender pay gap That is why it is more impor tant than ever for companies to repor t transparently on their own pay gaps and coordinate a strateg y to address them

Employee Resource Groups (ERGs) – having specific ERGs can help provide a sense of community and suppor t for professionals from similar backgrounds

Ongoing assessments & adjustments – As an employer, it is impor tant to constantly be assessing your own culture and levels of inclusion – from the star t of the hiring journey to on-the-ground within the workplace Things like anonymous sur veys and evaluations and regular Q&As and open discussions

Completion of City Pub Group Acquisition

Young’s has announced that its acquisition of The City Pub Group plc (“City Pubs”) has completed, with the Scheme of Arrangement becoming effective today, bringing together two complementar y, culturally and strategically aligned businesses

The acquisition will significantly strengthen the presence of the Young’s Group in London, as well as opening up new geographic areas such as Cambridge and Norwich, adding a premium, predominantly freehold estate of 51 well-invested, wet-led pubs to the Group The combination of the two businesses provides a platform from which the Young’s Group can continue to accelerate its growth strateg y

Simon Dodd, CEO of Young’s, commented: “City Pubs is a business we

have admired for some time , and we are delighted to welcome our new team to the Young’s Group City Pubs brings a por tfolio of predominantly freehold pubs which are closely aligned with our estate and have a strateg y of operating premium, individual and differentiated pubs and bedrooms Sharing a similar culture its team delivers a quality offering and the highest standard of customer ser vice to their communities

We look forward to working together and continuing to invest in the Group’s enlarged estate to create value for all our loyal customers and wider stakeholders

Join the Hospitality Community at HRC

HRC , par t of Food, Drink & Hospitality Week, returns to ExCeL London on 25-27 March for an immersive dive into the future of hospitality, offering invaluable networking oppor tunities, a chance to explore the ver y latest trends, and a firsthand look at new innovations in foodser vice

With sections covering hospitality tech, foodser vice , furniture , interiors & tableware , and professional kitchen equipment, visitors to HRC can source anything needed to elevate their business offering and customer experience

The Vision Stage , designed by Harp Design, will see a packed programme of content across the three days of the show, with speakers including UKHospitality CEO Kate Nicholls OBE, HRC Chef Ambassador Lisa GoodwinAllen and futurist Simon Stenning

Stenning comments: “HRC has always been an impor tant event in all our calendars so I am looking forward to being there on all three days to see all the new and latest products on display and to meet up with clients colleagues and friends I am ver y pleased to be presenting foresight from our latest Future Foodser vice repor t – 2030Vision – with trends, developments and shifts in the market over the next six years It will be a great week

The Vision Stage will also be hosting the awards ceremony for the inaugural World Catering Technolog y Awards, in par tnership with FoodBev Media, which recognise the innovative suppliers changing the face of catering and streamlining processes front and back-of-house

Budget Leaves Bristol Hoteliers Out In The Cold Again

Hoteliers in Bristol say the spring budget has once again left their

Next month, as a result of Chancellor Jeremy Hunt s autumn statement, the National Living Wage will increase , placing even more pressure on struggling hospitality businesses

Trade body UKHospitality had warned that ‘irreversible damage’ could be caused to the nation’s ‘world-leading’ hospitality sector if the Spring budget did not offer some comfor t

Raphael Herzog, Chair of the Bristol Hoteliers Association (BHA), said: “Before the budget, more than 40 MPs signed a letter to Jeremy Hunt calling on him to suppor t the hospitality and tourism industries in the budget

“UKHospitality and more than 100 businesses wrote an open letter to the Chancellor outlining the suppor t needed to help secure their sur vival

“These included a temporar y cut to the lower rate of employer national insurance contributions and reducing the rate of VAT for the sector, as the Government did during the pandemic

pleas have fallen on deaf ears and we ’ ve been left out in the cold again

“We will of course continue to do ever ything we can to continue to keep going but it’s going to be a lot harder without the government recognising the massive contribution hospitality makes to the national economy, as well as how beneficial it is to people’s mental health ”

In announcing an extension of the freeze on alcohol duty until Februar y 2025, the Chancellor said, “We value our hospitality industr y and are backing the great British pub

Mr Herzog added: “We are not feeling par ticularly valued, especially when our costs are set to increase further in order to pay the imminent higher National Living Wage

“The day after the budget, we have our annual Night of the Stars event, where we recognise the heroes of the hospitality sector in Bristol, those who are going above and beyond to make a positive difference

The icing on the cake would have been to also be able to celebrate a vote of confidence in our sector from the Government, with some renewed suppor t, but sadly, that has not happened

It will not spoil our par ty; it will not diminish our determination to keep fighting to save the sector we love; we will grit our teeth and continue to do ever ything we can to meet the challenges facing us

But it will be hard to hide our disappointment that, once again, our pleas for suppor t appear to have fallen on deaf ears

We won t give up We need to carr y on putting pressure on the government by lobbying, which raises the old issue which came up during the pandemic about there being no government minister specifically dedicated to the hospitality sector

“I know UKHospitality is pushing for this because we need someone who can make decisions for our industr y and fully understand the difficulties we face As it is, we have been ignored once more , which is sad

“I have written to our local MPs and to Jeremy Hunt about the need for more suppor t for hospitality

With the Living Wage increase , and no new suppor t for the sector, it is going to be ver y difficult moving forward and I just can’t see if the government is going to be able to control inflation

Prices are still going up and the only way hospitality businesses can sur vive is to put their own prices up, which we don’t really want to do, but we have no choice ”

International Women’s Day: Double Dutch Reveals

Female Hospitality Talent Of The Future

Double Dutch has revealed the twelve women set to join its exclusive Female Bar tending Scholarship Programme as par t of its International Women’s Day celebrations

With women only making up 6% of CEO positions* and the gender pay gap in hospitality rising slightly from 4 2% to 5 2%**, Double Dutch’s Female Bar tending Scholarship Programme is designed to empower aspiring female bar tenders and mixologists in the UK to unlock new oppor tunities and fur ther their journey in the field

The Female Bar tending Scholarship Programme , now in its four th year, has acted as a breakthrough for women in the industr y, helping scholars to excel in their careers Scholars from previous programmes have since gone on to secure promotions and global positions, or used their new drinks knowledge to set up their own drinks consultancy ser vice

The full list of talented scholars from hospitality venues all across the UK includes: Nepheli Akrivopoulou (Bacchanalia, London), Nikki-Marie Brooks (Tobacco Factor y Enterprises, Bristol), Helena Collins O’Connor (Soho Whiskey Club, London), Luana De Jesus Correa Luiz (Nightjar Shoreditch, London), Lydia Graham (The Common Room, Bath), Millie Melanaphy (The Haven Lymington) Mila Michalikova (Tutto Brighton par t of Black Rock Group), Guneev Sachdeva (Le Bab, London), Megan SargentBrown (Graduate Hotel, Cambridge), Hannah Staples (Rockwater, Hove), Lucinda Whiteman (EVE Kensington, London) and Jazz Yorke (The Domino Club, Leeds)

The 8-week mentoring scheme , led by the B Corp cer tified drinks brand, will encompass a wide range of topics, including new modules on drinks education and personal growth, plus brand new in-person experiences, such as distiller y visits and oppor tunities for this year ' s successful scholars to learn how to craft spirits

Confirmed mentors for 2024 include beverage Director at Outernet Venues Shannon Tebay, Gin Exper t Emma Stokes, Ladies of Restaurants Founder Natalia Ribbe and Beefeater Gin Global Brand Ambassador Jon

Hospitality Trends for 2024

With the hospitality industr y getting ready for 2024 we at Alliance have taken the oppor tunity to research the top emerging trends set to take hold this year We have identified four trends so far which are beginning to permeate the current hospitality scener y:

MEDITERRANEAN ROMANTIC

To make this trend work you need to embrace bright, light spaces and pair them with natural tones and textures such as wooden furniture and areas of bare , undecorated walls When tr ying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crocker y and glassware to help allow your establishment to be the main focus Great options include Ar tis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crocker y is concerned, and RCR by Steelite Essential glassware range is perfect for ser ving drinks INVITINGLY GLAMOUROUS

For this theme the key is employing a refined colour palette but doing so in a sensible and stylish capacity The idea is for dining

Gray Each will provide exper t one-on-one and group training, sharing their knowledge , insights and advice from working in the drinks and hospitality sector

Raissa de Haas, co-founder of Double Dutch, commented: “We have a fantastic line-up of female bar tending talent joining the programme this year and we can’t wait to see how they develop and grow over the next few months Our Female Bar tending Scholarship Programme aims to provide more than just enhancing people’s skills, but is a platform designed to really propel women fur ther into their hospitality careers We have always been committed to celebrating and empowering women in the drinks industr y and our Scholarship Programme is our way of doing what we can to help mentor women in the sector to flourish and unlock their potential ”

On what they hope to get out of the scholarship, Jazz Yorke , Head Bar tender at The Domino Club in Leeds, who has been in hospitality for two years, said: ”I would like to develop my knowledge of the hospitality industr y and my ability to lead and develop a team Growing my connections with other women in hospitality is also ver y impor tant and I am excited to meet and learn from others and their experiences ”

Luana De Jesus Correa Luiz, of NightJar Shoreditch, added: “Engaging with diverse minds, industr y exper ts, and innovative ideas will shape not just my knowledge but my outlook on the world The networking, mentorship, and exposure to cutting-edge concepts will be invaluable This scholarship is more than an academic pursuit; it s a catalyst for personal and professional evolution ”

This year for the first time , all applicants who didn’t make it onto the main programme will be invited to wider vir tual sessions to benefit from the exper tise of the trailblazers This will include panel discussions on what a future in hospitality looks like , knowing your rights and how to talk about money

To be the first to hear about future editions of the Female Bar tending Scholarship Programme , sign up here: https://doubledutchdrinks com/pages/scholarship-application

spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic Churchill’s Kintsugi Reverse is brilliant for adding a subtle hint of glamour to any table setting and works as a brilliant canvas to showcase your food The Villeroy & Boch Rock range is also fantastic for ser ving a refined menu on to your customers especially when paired with the Ar tis Speakeasy Swing

ORGANIC BRUTALISM

Organic brutalism is a theme which is becoming popular in developed urban areas and requires the restaurant / hotel to fully embrace the notion of opposites attract The best way to visually capture this theme is by twinning the brutally linear nature of city architecture with the softness of organic elements When tying in your tableware with this style of décor we’d suggest Churchill Stonecast Sorrel of this Fusion range or opt for the stark contrast of the Ar tis Elements collection

NUOVO CAFFÈ

The term “Let’s grab a drink” is slowly shifting from referring to have an alcoholic beverage and becoming more synonymous with having a coffee If you ser ve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporar y

At Alliance we are always up to date with the latest hospitality trends and products so call your nearest Alliance Local to see how we can help you with all your needs www allianceonline co uk

combined with her impeccable sensor y talents, laid the foundation for Davies' meteoric rise at the distiller y

By 2016, Davies' hard work, skills and leadership capabilities were rewarded when she was promoted to Distiller y Manager, overseeing all operations at Pender yn ' s main distiller y in the Brecon Beacons National Park For the next five years, she fur ther honed her craft while managing the distiller y team, ensuring the utmost in quality, safety standards and efficient production Her effor ts solidified Pender yn ' s reputation for exceptional whisky making

Then in 2021, Davies' role expanded once again when she was appointed General Manager of Distilleries for the brand's three distiller y sites in Brecon Beacons, Llandudno and Swansea In this critical leadership position, Davies is now responsible for the complete oversight and strategic direction of all distiller y production and operations across Wales Her areas of management encompass health and safety, technical operations, staffing, quality management, supply chain and logistics, as well as distillation innovation and experimentation with new spirit expressions

"What I find most rewarding is overseeing our entire process from malt intake to spirit draw and getting to assess the spirit quality at ever y stage to ensure it meets the exceptional Pender yn standard," said Laura Davies "By having quality at the forefront of ever ything we do, I can rest assured that the whisky we produce is of the absolute highest calibre "

"Yet as rewarding as the technical distiller y work is, I also love the brand ambassador aspect of my role " Davies continued "It's incredibly fulfilling to be able to get out from behind the scenes and host whisky dinners and events, meet with customers at trade shows and engage with business visitors and VIPs who are eager to learn about our unique Welsh whiskies The whisky industr y is truly one-of-a-kind, full of so many passionate individuals who share my fascination for this craft That vibrant sense of community and camaraderie makes ever y day an adventure "

On this International Women s Day, Pender yn Distiller y raises a glass to the pioneering achievements of Laura Davies and all the trailblazing women who are shaping the future of the whisky industr y With her deep exper tise and visionar y leadership, Davies is not only guiding Pender yn to new heights of excellence , but also inspiring a new generation of women distillers, blenders and whisky makers around the world

New Funding Announced to Tackle Underage Drinking in Scotland

The Scotch Whisky Association (SWA) has announced a new par tnership with Community Alcohol Par tnerships (C AP), in a targeted initiative aimed at tackling underage drinking in key areas across Scotland

The SWA will provide £300,000 of funding over the next three years, funded via its Scotch Whisky Action Fund

Community Alcohol Par tnerships are tailored to address local requirements, with a focus on three key pillars of activity to suppor t an overall reduction in alcohol harm These include the provision of positive activity for children and young people; creating retail signage and conducting training to prevent underage sales and proxy purchase; and providing alcohol education in schools and for parents

This new SWA funding will help establish C APs in areas of high harm that have been identified throughout Scotland The results of future work in these areas will be regularly monitored, evaluated, and repor ted on C AP has a robust evaluation framework and proven track record with consistent evidence of significant impact To date , more than 250 C APs have been established across the UK Evaluation shows that they achieved an average of 62% reduction in regular drinking among 13-16 year olds; a 42% reduction in youth

Mark Kent, Chief Executive of the SWA said: “The Scotch Whisky industr y is committed to promoting safe , responsible consumption of alcohol, and tackling underage drinking Our new par tnership with Community Alcohol Par tnerships will help to suppor t deliver y of this targeted inter vention, marking an impor tant and valuable development in the industr y ’ s wider commitment to tackling alcohol harm

“Our work with C AP will ensure that the funding provided by the industr y is directed in the best and most effective way to address underage drinking in Scotland We look forward to collaborating with the team at C AP and seeing the results of our new par tnership ”

Derek Lewis, Chair of Community Alcohol Par tnerships said: “Although alcohol consumption by children has declined for many years, more recent data has shown an increase and Scotland still has one of the highest rates of alcohol harm among children and young people internationally The

demonstrated real success in reducing these harms by helping

Calls To The Licensed Trade Charity

Helpline Hits Record High Of 4,560 In 2023

The Licensed Trade Charity (LTC), the 230-year-old industr y charity suppor ting drinks professionals in need of emotional suppor t, specialist advice and financial assistance , experienced an unprecedented 43% jump in calls to its helpline in 2023 compared to the previous year

A total of 4 560 people from across the sector contacted the LTC through its 24/7 helpline in 2023 – the highest number of calls the charity has received in a 12-month period since the helpline was established Across all its suppor t ser vices, the LTC provided aid to 47,130 people in the drinks industr y last year, highlighting the critical role the organisation plays in helping suppor t individuals currently or previously employed within the licensed trade Financial issues continue to represent a clear pressure on peo-

dented challenges over the past four years, and the pressures on our industr y are being felt throughout the workforce

“2023 represented the busiest year on record for the LTC , with a significant spike in individuals requiring suppor t with their mental health, and assistance with their finances Although this is clearly a worr ying time for many across our industr y, I am glad the LTC has been able to provide meaningful help to so many people Increased awareness for the charity has been critical for us to reach a greater number of people needing aid so I thank ever yone who has amplified our message and raised vital funds over the past year ”

When asked how they heard about the charity’s helpline 36% said they were referred by their employer 9% by Turn2us while 6% were referred to by other charities and housing associations and 1% by the public sector

Fifty-three per cent of those who made the call were employed at the time and 44% of all calls made came from individuals working at one of the four largest pub companies in the UK – highlighting how impor tant the LTC is viewed by the biggest operators

The figures are a record high for the charity since the helpline was first established and demonstrates significant effor t on the par t of the LTC in helping to grow awareness in the industr y, being trusted and relied on as an organisation that people can turn to in times in need

Companies House Begins Phased Roll Out Of New Powers To Tackle Fraud

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Companies House CEO Louise Smyth said: “These new and enhanced powers are the most significant change for Companies House in our 180-year histor y ”

“We’ve known for some time that criminals have misused UK companies to commit fraud money laundering and other forms of economic crime ”

“As we star t to crack down on abuse of the register we are prioritising cases where people’s names and addresses have been used without their consent It will now be much quicker and easier to repor t and

is cleansing the register to remove details of those appointed without consent

Achieving Sustainability with Dry Steam Cleaning

faces The environmental costs of high-pressure washing are astronomical, and that s without considering the massive volume of wastewater

Stop chemical pollutants and dangerous wastewater

One of the biggest problems with traditional cleaning methods is the considerable volume of effluent discharge Toxic chemicals can pollute clean water sources and damage the environment when handled incorrectly When handled properly, wastewater still consumes significant energ y to remedy and levies a high cost on the environment

One of the most significant advantages of DSV technolog y lies in the waste removal procedure that saves considerable time and money while providing an environmentally friendly solution that prevents cross-contamination Your cleaning operatives can simply empty the waste tank when it fills and enjoy the peace of mind that sustainable actions provide

The science behind DSV technolog y

you can reduce water consumption by over 90% almost instantaneously, this in turn alone helps your company take huge strides towards realising your sustainable ambitions

In practice , let’s look at companies that rely on high-pressure washing to clean pavements This method could demand up to 1,000 litres of hot water ever y hour, whilst the high pressure poses a risk to damaging sur-

When you combine dr y steam vapour with validated technologies, you achieve the most effective efficient and sustainable cleaning standards without the use of any chemicals

The process requires a small amount of cold tap water that gets superheated inside our machines, reaching temperatures up to 175 degrees Just one litre of water transforms into 1600 litres of small but powerful

dr y steam droplets

These tiny dr y droplets cover a far greater surface area than manual cleaning in a shor ter time with greater effectiveness It loosens dir t and grime that you can easily remove with Osprey Deepclean’s validated HEPA filtration vacuum cleaners or microfibre cloths, leaving your surfaces clean and sanitised

Driving Sustainability with DSV technolog y DSV technolog y relies on super-heated dr y steam that substitutes tonnes of hot water for small amounts of cold tap water It produces no moisture , prevents cross-contamination and relies on no chemicals to achieve higher standards of environmental hygiene than any other cleaning technolog y

Government research shows that UK businesses can save up to £23 billion ever y year through the way they use energ y and water Financial rewards, unmatched environmental benefits and exceptional hygiene standards should drive home the transformational effects of DSV cleaning

At OspreyDeepclean, we ’ ve dedicated 20 years to engineering the most sustainable and effective DSV technolog y Tested in healthcare settings and relied on by hospitals, we re striving to help businesses like yours have a positive environmental impact

Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It?

HACCP principles state that commercial dishwashers should be maintained at a minimum of 55 °C during the wash cycle , and a minimum of 82 °C during the rinse cycle Anything outside of this would not be considered an effective or safe clean due to the temperature not being high enough to kill pathogens

The dishwasher temperature should be regularly monitored, tested and logged to ensure compliance , and to protect the health and safety of your staff and customers This is now easier than ever thanks to temperature measuring equipment that places the technolog y right in the hands of the user

Dishwasher temperature probes can be placed inside

With over 220 000 hospitality businesses registered in the UK, the sector is the UK s third largest employer However, it is also one of the biggest polluters because according to data from Big Hospitality, UK hospitality accounts for up to 15 percent of UK greenhouse gases

And so quite rightly the industr y is under renewed pressure to engage in more sustainable business practices And this is not just because it is the right thing to do but because consumers are demanding it

Our research with Unidays showed that over 80 percent of Gen Zers are prepared to pay more for sustainable goods and ser vices while Rebound research shows that 87 percent of consumers want a sustainable deliver y option So in the face of economic uncer tainty and challenging times for the sector, it pays to be more sustainable - for our planet, for our people and for our profits So, what can UK hospitality businesses do to

become more sustainable this year?

SUPPORT LOW-VOLUME RECYCLING STREAMS

As new innovations in the circular economy develop, it is a good idea to star t separating more of your waste - for example , coffee grounds, which can be used to create biofuel, as well as beauty and food products

Due to space restrictions and hygiene , these materials need to be collected quite frequently but the benefits of separating this waste are drastically reduced if they’re collected by a van or HGV Look for providers who offer low-carbon collections and consolidate the small volumes collected from you with those collected from other businesses, at local microhubs before the materials are collected in bulk for larger vehicles

PACKAGING RETURNS

Work with suppliers and carriers to find the best low-carbon approach to dealing with reusable packaging returns

In cities developing efficient reverse logistics can have a huge impact on carbon, congestion and air quality Consider par tnering with companies like Again which has developed the technolog y for food and drinks brands to make it easier to swap single use packaging for reusables

NAVIGATE CLEAN AIR ZONES

With more cities bringing in restrictions to prevent high polluting vehi-

the dishwasher during a cycle and provide a temperature reading throughout the wash cycle Many commercial businesses often have pre-existing digital HACCP platforms that these can plug into, but for smaller organisations, simply recording the data in a safe and responsible way is accessible through this tech all the same I’d still recommend looking into a digital HACCP software for the ease of recording, archiving and filing of all the data

Traditional means of recording dishwasher temperature through single use strips have a high cost due to the continuous need for purchase Their accuracy can also be questionable , and they re not the most environmentally sound option either Investing in long term digital solutions for your health and safety benefits ever yone across the board Think of it as an investment in the future by being confident in your practices with the hard data to back you up It is impor tant to view food safety and adherence to HACCP from a holistic view Of course restaurants and catering ser vices should comply with this as a matter of principle , but think about the wider effects of improper recording, human error or lack of training Not only does it leave the business open to legal implications, but long-term reputational damage across consumer and business audiences if news gets out New technolog y provides sound and trustwor thy equipment that improves efficiency and reduces costs at the same time Visit www thermometer co uk for details

Navigating NET-Zero: A Business’s Guide to Sustainability

find handy guides and leaflets that will help you to get your green claims right

A good question to ask yourself around green claims, is “how can I prove this”? Also put yourself into the mind of your customer Would your customers understand what a ‘sustainable meal or what a responsibly sourced product is? If your green claims are vague , misleading, or not adequately explained, then you might not be complying with the law

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Getting green claims right from the beginning will save you time and money, and protect your reputation

Top tips to getting environmental claims right:

Make sure that you under stand the difference between var ious definitions , suc h as sustainabi ity, Eco designed and carbon footpr int Our free net zero guidance on businesscompanion co uk can help you

• Make sure that ever y green c laim you make can be bac ked up by evidence

As a professional you may know the meaning of green terminology suc h as ‘susta nable’, ‘environmentally fr iendly’ and ‘net-zero’ but most consumer s don’t Consumer s will apprec ate an explanation of how and why your product or ser vice is green and t will help you comp y with the green c laims code

Riso Gallo - Sensationally Sustainable!

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

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

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

The company has uniquely created its own Circular Economy within it’s rice production collaborating with

innovative star tups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand

Rice House is an Italian initiative in which the secondar y materials in rice cultivation are used to build ethical houses

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

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

All Riso Gallo plastic vacuum packaging is now suitable for recycling following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www risogallo co uk

Designed for the fast food industr y in response to the demand for quick to install, reliable and lower carbon hot water, FUSION from commercial hot water specialist Adveco has fast become an award-winning leader when it comes to integrating low-carbon electric water heating into restaurants, pubs and cafés

Based around an electric boiler and specially designed ATSx cylinder (FUSION E), with the options of an air source heat pump and immersion heater, FUSION offers a range of pre-sized packaged water heating systems for restaurant, coffee and brewer y chains planning new buildings or a move from gas-fired systems to electrical alternatives in existing proper ties Compact and space saving, FUSION was conceived to address typical kitchen and washroom demands, no matter the water conditions, 24/7 for assured business operations

The FUSION T models offer a hybrid approach, employing an Adveco

Introducing Powerdown220: Leading the Charge in Energy Efficiency with Voltage Optimisation

Mitchells and Butlers Install 1,125 Voltage Optimisers

Are you tired of sky-high energy bills weighing down your hospitality business? Look no further!

Powerdown220 is here to improve your energy efficiency game with our cutting-edge voltage optimisation units

As the UK's leading specialist of voltage optimisation technology, Powerdown220 has earned its stripes by partnering with industry giants like Mitchells and Butlers the powerhouse behind beloved brands such as Harvester and Toby Carvery When Mitchells & Butlers sought to slash their energy expenditure and shrink their carbon footprint in line with their 2040 net zero target they turned to Powerdown220 to deliver this mission Why Voltage

In a groundbreaking undertaking, Mitchells & Butlers embarked on an extensive survey of their estate and a trial to prove the concept We identified a whopping 1 125 sites suitable for voltage optimisation This colossal project marks the largest multi-site initiative of its kind in the UK! With up to sixty Powerdown220 machines being installed weekly at the peak of the project, the impact is undeniable

But why voltage optimisation, you may ask?

Picture this: the average voltage supply across the UK stands at a staggering 242 volts However, all CE marked equipment operates optimally at 220

volts That's where Powerdown220 comes in Our state-of-the-art voltage optimisation technology effectively lowers incoming voltage from the National Grid, ensuring that your equipment runs smoothly while simultaneously delivering substantial savings of typically between 7-10%

Extensive Hotel Experience

We also have extensive experience within the hotel industry, working with leading groups and independent hotels such as Hilton Marriott Dakota, IHG and many more

Join the ranks of industry leaders who have embraced the power of voltage optimisation with Powerdown220 Say goodbye to excessive energy bills and hello to sustainable savings Elevate your business's performance and environmental stewardship with Powerdown220 today!

Contact us to learn more about how Powerdown220 can transform your hospitality business for the better.

‘‘I didn’t realise beforehand that this would be the biggest project of its kind in the UK, but that fact puts it all into perspective,’’ reflected Dale Fenton, energy manager at Mitchells & Butlers

The company was looking to invest in a technology that would deliver cost savings and improve its sustainability and found VO to be a technology that ‘‘ticked both boxes ’’

Diners Offered Allergy Lifeline Food Safety

A woman who developed a life-changing ser vice for allerg y sufferers after her friend was ser ved nuts, is hoping it will help save thousands of others

Juliet Moran, the founder of Allerg yMenu uk created the ser vice following an incident where her friend almost suffered a severe allerg y attack whilst on holiday

Whilst in Amsterdam, Juliet’s friend Kate informed the front-of-house staff about her allergies - including nuts

Despite getting the message across in both English and Dutch the first dish to arrive was Kate’s meal, rich in peanuts And, without thinking, she put her fork to her mouth about to take a bite

It wasn t until her husband pushed his arm across Kate and shouted ‘Stop!’, that she realised the dish could have sent her into an anaphylaxis shock

The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic

After speaking to her friend, Juliet realised this was a communication issue between front-ofhouse staff and restaurant chefs

She created a website and app to help save those suffering from allergiescustomers can now see which items on the menu they should avoid and which dishes are safe to consume

With the number of those suffering with food allergies on the rise , Juliet hopes Allerg yMenu uk will be a life-changing addition for those eating out

It also helps restaurants streamline their booking ser vices by flagging any allerg y issues before diners arrive

Juliet said: “I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it

“We were having a few glasses of wine and chatting away when Kate put her fork in her food, about to eat it when her husband suddenly put his arm

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining

YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE

In the bustling world of food ser vice , where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital par tner in allergen management and compliance Our cutting-edge kitchen management software simplifies the complexities of ser ving food safely and provides a single source of truth across the business ensuring your customers well-being and your peace of mind

DETAILED ALLERGEN INFORMATION AT YOUR FINGERTIPS

Understanding the critical impor tance of accurate allergen information, Kafoodle’s system begins with an extensive and detailed ingredient database This robust foundation allows for the creation of recipes and menus, automatically presenting associated allergens, nutrition and costings Whether you are a hotel, restaurant, pub or any food establishment, you can ensure each dish ser ved is safe for your customers with the use of our intuitive platform

DIGITAL MENUS AND INNOVATIVE LABELLING

Kafoodle extends beyond the kitchen to your customers’ hands To prepare your establishment for Owen’s law, we provide you with branded digital menus which seamlessly integrate with the backend of your ingredient

database Accessible via a simple scan of a QR code , these menus allow guests to filter dishes based on their dietar y needs, ensuring a safe and enjoyable dining experience for ever yone And for grab-and-go, you can make bespoke allergen and nutrition labels complying with the latest food allergen safety regulations, including Natasha’s Law, in less than 5 minutes

EFFORTLESS UPDATES, REDUCED HUMAN ERROR

Kafoodle’s system is designed to eliminate the risk of manual entr y errors Ingredients, recipes, and allergen information can be updated across all platforms with just a few clicks, saving you time and reducing vulnerability to human error This automatic synchronisation ensures that your customers can always access the most current and reliable information

JOIN THE REVOLUTION IN FOOD SAFETY

Ser ving food safely and reliably has never been easier with Kafoodle Our comprehensive solution protects your customers and streamlines your operations, allowing you to focus on what you do best: creating exceptional culinar y experiences Embrace the future of kitchen management with Kafoodle , where safety meets efficiency Visit www.kafoodle .com or see the adver t on this page for details

over her and shouted ‘Stop!’

He’d realised the restaurant had put nuts in her dish

“I was really taken aback about how serious it was and spoke to her about all these problems and came to the conclusion that it seems like a communication problem between the front of house staff and the restaurant chefs

Most businesses already have a char t with all the allergen information onbut we ve found that the real problem is that the chefs aren t communicating with the front of house staff about what exactly is in the food

“But putting the allergens into a proper computer system and giving the information directly to the consumer who downloads the app or looks on our website can instantly see what food substances are in their dish

“Ever ytime I speak to users of our ser vice , their only frustration is that not ever y restaurant is on it I created this app to help solve this problem - and I’m doing this because I think it can help people out like my friend Kate ” https://allerg ymenu uk/

Are You Natasha’s Law Compliant? Many Still Aren’t

It s been more than two years since Natasha s Law came into force but there s evidence that many food businesses are still struggling to comply with it

The law, known formally as the Food Information (Amendment) (England) Regulations 2019 means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they re about to eat A 2023 study carried out by Erudus, the market leading source of accurate allerg y, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for non-compliance in the sample In a quar ter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage , with longer-lasting

consequences for customer numbers

The right tool for the job

One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes

Small businesses have historically opted to handwrite their labels but these are time-consuming and risk poor legibility

Pre-printed labels from an external supplier is one alternative , but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches

An on-site printing solution avoids these issues

To help business of all sizes comply efficiently integrated packages are available that bundle a label printer with easy-to-use menu-management software These make it simple to keep your labels up to date as you make changes to your menu and multi-site solutions are available for those businesses with more than one outlet

If you ’ re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as par t of a turnkey menu-management system from one of our par tners To find out more , go to brother co uk/food-labelling

Victus Emporium

Victus Emporium is a family run wholesaler of speciality foods, working with ar tisan producers from across Europe

With over 35 years ’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots

We aim to supply unique high quality products from across Europe that have a point of difference and can compete on price and ser vice An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best

Chef's Buyer's Guide

Aneto Broths is one such company who have a range of outstanding products

Aneto Broths are made just as you would in the kitchen Using only the best freshest quality ingredients Aneto Broths are 100% natural and do not include any additives concentrates preser vatives or flavourings Just great tasting fresh natural ingredients

For example , the vegetables are bought from social cooperative and the chicken stock has full animal welfare cer tification Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic

For more information on Victus Emporium and our wider range or if you wish to place an order please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Twister Fries ‘No Nacho’ Mexican Sharer

•

•

For fresh menu inspiration with nostalgia, elevate your food offer with a twist!

Including a different potato shape will increase variety and liven up your menu without adding effor t in the kitchen

Lamb Weston invented the original Twisters in 1983 using a patented knife to create the curly shape Since then, Twisters have ALWAYS been cut from whole potatoes and are NEVER reformed, giving more taste , better flavour and more natural goodness Twisters offer a high innovation value , meaning you can provide an exciting loaded fries option or ser ve them alone and capture the imagination of a nostalgic classic for consumers Children and young families love the fun and enter tainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive

Lamb Weston’s

Day, and one that we still celebrate each year on October 17th Stephane told us how he loves to use

vanilla paste at Rick Stein’s Seafood Restaurant in Padstow Ever since then, we ’ ve made a point of keeping in touch with our chefs and sharing their stories with our followers and all those who suppor t our Campaign For Real Vanilla ”

LittlePod’s research shows professional chefs find the company ’ s vanilla paste easy to use , with the recyclable aluminium tube proving good to handle in the kitchen environment, and the versatile product’s consistency aiding por tion control and reducing wastage

“Convenience quality and affordability combined – it’s a no-brainer ” said Jamie Rafter y The Holistic Chef who uses LittlePod vanilla in the plant-based dishes he creates in his kitchen in Thailand

“I love using LittlePod; ever y chef should have it,” added Peter Gor ton, Master Chef of Great Britain “It’s so versatile and saves so much time without compromising on quality ” Like to find out more and share your LittlePod stories? Follow @little pod and their #CampaignForRealVanilla on Instagram or visit www.littlepod.co.uk

The Scotch Whisky Association (SWA) has released global expor t figures that show the value of Scotch expor ts topped £5 6bn in 2023

The equivalent of 1 35bn 70cl bottles of Scotch Whisky were expor ted last year equating to 43 per second

The figures, released today, show a decrease on 2022 expor ts for both volume and value , which the industr y says was a “bumper” year for expor ts as global markets reopened and restocked following the pandemic , as well as the full reopening of global travel retail The 2023 figures represent a more normalised depiction of the current state of global expor ts, with robust growth on pre-pandemic numbers Expor ts of Scotch Whisky have risen by 14% in value compared to 2019, with a 3% increase in volume However whisky bosses have also warned that 2023 posed “significant” challenges for the sector both at home and in a number of key markets, warning that maintaining these numbers without more concrete government suppor t in the coming year could hamper longer term growth

As in 2022, Asia-Pacific continued to dominate as Scotch Whisky’s largest regional market by value in 2023, suppor ted record value expor ts to China, a market up 165% on 2019, and value uplifts Singapore (19%) and Taiwan (8%) Premiumisation of Scotch Whisky remains a driver in these key markets: single malt Scotch Whisky continued to rise in popularity among a growing cohor t of consumers, with double digit growth in China and Singapore on 2022

G&Tea - Adventurous Spirits

from strength to strength

The full range from G&Tea can be seen on their website www,gandtea uk or at stand H44 at the ExpoWest event in Wadebridge in March

Europe remained a key expor t region for Scotch Whisky for both volume and value , with France once again becoming the industr y ’ s largest volume market – a position briefly held by India in 2022

Expor ts to India fell in volume and value compared to 2022, the fall coming against a backdrop of ongoing UKIndia FTA talks and the Scotch Whisky industr y ’ s calls for a trade agreement which lowers the 150% tariff on Scotch impor ts into India, which would lead to significant expor t growth to the market

The United States, which has long been Scotch Whisky’s biggest market by value , saw a sector-wide fall in expor ts of 7% compared to 2022, and 8 5% on 2019, to £978m Industr y figures say that these numbers are reflective of global economic conditions and rising living costs for consumers in the US, which remains a dynamic , competitive market for whisky, and the wider spirits categor y Last year saw companies manage stock levels within market following restocking in 2022 and the industr y expects the shor t-term expor t dip to realign over the course of 2024 However, the SWA has also warned that 2024 marks a halfway point for the five year removal of tariffs on single malt Scotch Whisky which were imposed in 2019, and has urged the UK government to press for longer-term tariff-free trade for Scotch in its talks with the US administration

The expor t figures come a month on from the industr y ’ s latest economic impact repor t, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7 1bn annually, suppor ting 66,000 jobs across the UK

Mark Kent, Chief Executive of the Scotch Whisky Association said:

“Scotch Whisky has once again shown its expor t strength despite significant challenges across a volatile global trading environment The figures demonstrate that Scotch Whisky brands and distilleries are investing in their teams, their tourism offering, their long-term sustainability and their global presence to ensure that Scotch continues to be the world’s favourite whisky

“We know that the Scotch Whisky industr y is remarkably resilient as we look at these numbers against the backdrop of rising costs for consumers and businesses, but the figures are a reminder once again that the Scotch Whisky success stor y cannot be taken for granted We need to see more tangible suppor t from government both at home and in our priority markets in order to continue to grow our expor t numbers and the resultant investment, employment and economic benefits that come with that

UK Government Minister for Expor ts Lord Offord said: “Scotch Whisky is a major UK expor ting success stor y contributing billions of pounds to the economy and suppor ting thousands of jobs

“We want the UK to be an expor t-led economy and reach a trillion pounds of expor ts a year by 2030 It’s fantastic to see whisky expor ts in 2023 continuing to outperform pre-pandemic levels as businesses take advantage of our free trade deals and expand into new markets around the world

The seed of Rum and Reggae was born from our love for tunes and of course , rum Blending the sunny sounds of reggae with our renowned rum punch was a no-brainer and we knew this experience needed to be shared Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events And guess what? People loved it!

From punch to product, we crafted our signature ‘serious rum ’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink Our initial success paved the way for our next creation: a rum infused with honey sourced from rescue bees

As the buzz grew, our reach extended to pubs, clubs, restaurants,

and bars, revealing a demand for our rums with a difference Our brand's visuals are a burst of excitement – simple fun and full of colour they effor tlessly capture the hear t of Rum and Reggae whilst drawing in customers with their vibrant charm

Continuing our flavour journey we recently released two new tantalizing rums – mango and coffee With rave reviews already pouring in, you can be sure that even more innovative flavours are in the pipeline Stay tuned!

Now ready to spread sunshine nationwide through the hospitality trade See our adver t on the front cover for fur ther information or call 01428 641884

A Special Offer from Pergola

Pergola are thrilled to announce the upcoming launch of two innovative products that are set to redefine the canned cocktail experience Crafted with care and precision, our new fizzy tequila-based cocktails are not only allergen-free and preser vative-free but also boast unique flavor profiles that are sure to tantalize the taste buds of your discerning customers

Introducing Our New Offerings:

1 Margarita with Mint and Yuzu:

Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu This zing y and refreshing concoction combines the classic allure of tequila with a modern twist, making it a perfect choice for those seeking a vibrant and revitalizing beverage experience

2. Tequila and Tonic - Cinnamon and Vanilla Flavoured:

Prepare to be warmed from the inside out with our Tequila and Tonic a pioneering creation that brings together the comfor ting notes of cinnamon and the subtle sweetness of vanilla This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comfor ting and invigorating

Why Choose Our Products?

• Allergen-Free & Preser vat ve-Free: Ensure peace of mind for your customer s with our c lean label coc ktails Innovat ve Flavor s: Stand out from the crowd with dist nctive flavor combinations that are sure to captivate

• Conven ence: Stream ine your bar operations with readyto-ser ve canned coc ktails that maintain the integr ity of fresh y crafted dr inks

• Ver satility: Appeal to a diver se c iente e by offer ng two distinct flavor profiles that cater to different preferences

Special Launch Offer :

To celebrate the introduction of these exciting new products, we are extending a special launch offer exclusively for our valued par tners Place your order by 28/02/2024, and enjoy competitive pricing that will elevate your beverage selection while maximizing your profitability

Get Ready to Elevate Your Beverage Program:

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla simply reach out to us at rahul@pergoladrinks.com. Whether you ' re interested in sampling our products or have inquiries about marketing suppor t, our team is here to assist you ever y step of the way

We are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience

Cheer s to success and innovation!

Spirits and Mixers

Renais - Cultivated in France, Distilled in England

Luxur y gin brand Renais, founded by Alex and Emma Watson, promises to bring an elegant taste of Nor thern France’s wine region to the UK Renais has a contemporar y palate , bright tasting notes of minerality, fresh citrus, white grape , garden herbs juniper and flowers Distinctive and luxurious, it has been inspired by the people , produce and provenance of two iconic regions within Nor thern France Renais is a bold and vibrant gin, with an incredible stor y and flavour

Watson family, where Alex and Emma spent the summers of their childhood at their family’s vineyard Domaine Watson, which their Father has operated for over 30 years Following their family passion for winemaking, and Alex’s histor y of working for over a decade in the drinks industr y they founded Renais gin

When creating Renais, Alex and Emma wanted to ensure the spirit was as sustainable as possible Their unique production process begins with sourcing and distilling upcycled French pressed wine grape skins and lees including some sourced from Domaine Watson, which are by-products of the distilling process Renais is distilled in small batches, and combined with Kimmeridgian stone maceration which the region is famed for The liquid is elevated with hand-picked pressed organic grapes, sourced from Nor thern France’s finest Grand Cru vineyards and other all natural botanicals including linden flowers, cubeb berries and acacia honey

a

botanicals Renais is a product of two generations of the

Mutiny Island Vodka was created by award winning chef Todd Manley in

See the adver t on this page for details

In

‘exceptional spirits that set the standard in their categories’

Founder Todd Manley said Breadfruit with its rich histor y and legacy, provided us with the type of vodka that we knew would be true to the island Hand crafted Mutiny Island Vodka retains the character of the island and the breadfruit from which it is distilled’

We strive to bring the rich, tropical experience of the U S Virgin Islands to consumers around the world with the world’s first and only island vodka made from breadfruit

All natural ingredients come together for a silky smooth, versatile vodka and infusions that speak for themselves

www mutinyislandvodka co uk

Pergola

Introducing Our New Offerings

Marg arita with Mint and Yuzu

Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu

Tequila and Tonic - Cinnamon and Vanilla Flavoured

This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating

www.pergoladrinks.com

40 CLH Digital Issue 203

Say Goodbye to Plastic Lids Expowest Cornwall Preview

Join Us at Expowest Cornwall in March!

Drinks

In and food ser vice Its unique aqueous lining ensures no leaks or sogg y cups and even if the cup goes to landfill there will be no trace in under 6 months and ZERO negative impact on the environment The South West counties have the largest combined coastline in the UK and we know first hand the issues the single use plastic and increasing tourism waste can create on our beaches and wildlife It's time to make a change! Say Goodbye to PLU lined cups and plastic lids and say Hello to The Good Cup Visit No More Lids and Swift Catering Supplies at Stand H41 to find out more

Spring is nearly here which means that so is the Expowest Cornwall trade show! Taking place on Wednesday 6th & Thursday 7th March at the Royal Cornwall Showground in Wadebridge , it’s the region’s truly essential hospitality and catering trade show Whatever type of food or drink business you run, small or large , you ’ re invited

Over 160 exhibitors will be bringing you ever ything from the latest food offerings to the newest drinks, the best in business ser vices, sundr y supplies, catering equipment food ser vice and much more besides It’s your annual oppor tunity to get all the products your business needs for the year ahead, and to keep up with the ver y latest trends and innovations After all, you can t see , touch and taste on the internetthere's no substitute for meeting producers face to face and tr ying their products in person!

LWC Drinks, the UK’s largest independent drinks wholesale , will once again be bringing a wide range of drinks to the show There’s a world of wine , with vineyards represented from all over Europe and beyond to Australia and Argentina Tr y the latest beers and ciders from the likes of Healey’s, Skinner’s, Budweiser, Carlsberg UK, Thatchers, Asahi, and Beaver town Taste a whole range of spirits, with exhibitors such as Bacardi-Mar tini, Tarquin’s Cornish Gin, Diageo, Campari Group, and Pernod Ricard UK Looking for mixers or soft drinks? They will have those too, with companies such as Belvoir Farm Drinks, Fever-Tree , Frobisher’s Juices, Coca-Cola Europacific Par tners Luscombe Drinks and Navas

New for 2024 LWC has signed an exclusive distribution par tnership with ‘Forged’, the highly acclaimed new stout brand created by UFC double champion Conor McGregor Tr y it at the show!

Back bigger and better for 2024 is the area in the show built around T Quality the national fish and chip shop supplier and fast-food wholesaler This year you can taste and test products and equipment for your business from companies such as: Ask Packaging, Blenders, Heinz, Ice Stone Supplies (T Quality Desser ts), Kerr ys Foods (Goldensheaf), McWhinney’s Sausages, Meadow Vale Foods, Oil Chef, Pacific West, Pukka Pies, and Hopkins There are also many other suppliers to takeaways to be found throughout the show

This year, for the first time , Expowest Cornwall is delighted to be working with Cornwall Gateway CIC , which is a dedicated initiative established to foster the growth and scaling of Cornish food and drink producers Committed to suppor ting micro and emerging ar tisanal businesses they provide a platform for these enterprises to showcase their unique offerings and connect with a broader audience

As well as stocking up for the seasons ahead, you can catch up with colleagues suppliers and customers as well as making essential new contacts Many exhibitors at the show will have exclusive show offers for visiting buyers, including discounts, free deliver y, free POS items, and deals on ser vice packages It’s a great oppor tunity to get yourself a deal and increase your profit margins! The show is easy to reach and well signposted from ever y direction What’s more , there s ample free parking within an easy stroll of the show Expowest Cornwall really is the show that has it all covered!

Foodservice Distributors

striving to offer the highest quality fresh produce along with the best possible ser vice , Dole offers national distribution through our fleet of more than 500 temperature controlled vehicles Through our unrivalled infrastructure of depots nationwide , we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Dole’s extensive supply base A strong, vibrant and accomplished business, Dole Foodser vice Cornwall is par t of the worldwide Dole group Please visit us on stand F28

Every Minute Counts!

Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site The Ostara Mobile App validates engineers' attendances to sites, while proprietar y Bluetooth technolog y can replace QR codes for more accurate data Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier resulting in the client only paying for actual time spent and par ts used

Customizable authorisation rules allow for a flexible approval processes with single or hierarchical structures, based on a range of conditions At all authorisation statuses there is functionality for spend value comparison to a budget

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also the client’s

Revolutionar y technolog y company, WaiterMate has launched the world s fastest and most efficient EPOS system Powerful and pocket sized it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier ser vice , a greater volume of sales and better tips

Designed for fast-paced hospitality venues including restaurants bars cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems Ever y single waiter or waitress can ser ve customers and take payments at the same time No bottlenecks during peak periods No frustratingly lengthy waiting times No jostling for use of the till or card machine Just seamless customer ser vice , efficient ordering, and lightening quick payments from any location within the venue

WaiterMate empowers ever y waiter or waitress to ser ve their customers’ food and drinks noticeably quicker and to a higher standard With more accurate order placement, seamless table management, options to split the bill, take payment and print receipts, they have a full EPOS system

manpower An automated invoice validation process reduces the

in the palm of their hand Better ser vice means better tips and a better customer experience

With one client, WaiterMate helped their bar tenders set a record for revenue The venue was looking for a solution that could help its business to scale generate more profit and make life simpler for staff WaiterMate exceeded all expectations With the old system a bar tender generated a maximum of £1,500 wor th of sales per evening With WaiterMate , that increased to £2 700 It’s a truly revolutionar y piece of kit that is user-friendly and packed with functionality for customer-facing teams and managers alike

For those in charge of the bigger picture , WaiterMate doesn’t just ensure a faster rate of table turnover, and improved productivity front-ofhouse It’s also been precisely engineered to make complete venue management easier The robust interface comes with enhanced analytics and truly useful repor ts for easier staff management easier data-based decision making, improved ser vice quality and upgraded customer loyalty

This functionality is the brainchild of WaiterMate CEO, Lee Nazari “I

grew up in the hospitality business Today’s managers and waiters face a range of challenges WaiterMate is designed to help them succeed, by making life easier for staff to help with productivity and retention elevating the customer experience to encourage loyalty and providing easy access to data and repor ting for informed decision making

Multiple site management is also covered Each venue can be reviewed independently or the whole proper ty estate brought together to see the bigger picture Those in charge have complete control and oversight of performance in real time or retrospectively

Compatible with online ordering, WaiterMate integrates with UberEats, Deliveroo, Just Eat, App 4 and Deliver y Hero straight out of the box Payments can be processed via Google Pay, Apple Pay, Visa or MasterCard and payment processing fees are almost 1% lower than popular alternatives There’s no need to juggle multiple complex platforms and no challenging accountancy tasks Ever ything needed is readily accessible from the pocket-sized device

To find out more , visit: https://waitermate co uk

View the video: https://www youtube com/watch?v=WX mjBK7bDc or follow on social @WaiterMate

Because travel is an inherently human-centric experience , tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industr y But the sentiment is shifting AI models are ver y efficient at analysing data and the travel industr y has deep data troves By using algorithms for advanced data analytics industr y players can reach more customers, elevate ser vice levels, tap into new revenue channels, and increase operating efficiencies Let s take a look at how this revolutionar y technolog y is already making waves in this sector

DEEPER CUSTOMER INSIGHTS

Machine learning (ML) and deep learning (DL) algorithms can trawl millions of data points in provided datasets to uncover new correlations, trends, and similarities In shor t, AI and ML both enable advanced customer segmentation sentiment analysis and behaviour forecasting Hostelworld, for example , successfully uses machine learning for sentiment analysis and marketing campaign optimisation By combining the analytical and predictive powers of ML, Hostelworld managed to increase its click-through rate (CTR) for email campaigns by 86% and its email open rate by 12%

CUSTOMER SUPPORT

Thanks to natural language processing (NLP), algorithms can easily

understand text-based commands and different contextual clues to better deal with incoming customer requests At the most basic level, AI can help classify and prioritise customer suppor t cases or look up relevant information for agents More advanced AI use cases include end-to-end customer issue resolution, voice-based suppor t bots, and customer suppor t

AI in tourism can increase suppor t staff productivity by 20% to 50% or more Airlines like Cathay Pacific already handle 50% of their customer care chats with Gen AI assistants allowing human agents to focus on more complex tasks

GEN AI TRAVEL AGENTS

ChatGPT has turned out to be a ver y capable travel agent Unlike the early generation of chatbots, which were mostly driven by pre-programmed rules, a generative AI (GenAI) travel agency or travel assistants have more wits and can perform a greater reper toire of tasks GenAI chatbots can analyse and summarise content from a wide variety of sources to reply to different user queries and create personalised travel itineraries on the fly From finding a room with the right amenities to booking group transpor tation and choosing add-on activities that align with an individual’s personal preferences, GenAI makes it happen seamlessly

On the back end, conversational systems can also interact with other tech systems: they can exchange data, look up information, update records, etc A GenAI concierge can automatically handle a wide range of tasks, from guest self-check-in to ordering late-night munchies and upselling some neat ser vices in between

At Virgin Hotels, guests are greeted by Lucy an in-app vir tual assistant Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV It’s also the one to ring up for room ser vice or ask about any details regarding the stay Lucy is a capable concierge because it integrates directly with: Virgin’s proper ty management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smar t system for controlling ever y appliance in the room; and guest

management software , which automatically generates checklists for staff based on guest requests Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin proper ties and retain guest preferences for better experience personalisation

HYPER-PERSONALISATION

Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase intentions, stay preferences, and general travel interests Similar to Netflix, such algorithms can churn out hyper-personalised travel offers based on customers’ past trips, known room preferences, and data from third-par ty sources

Accor, for example , uses an AI-powered customer-relationship management (CRM) suite with some 400 customer attributes to run deep segmentation and personalise customer communication According to the company ’ s CDO Alix Boulnois, the solution generates a significant uplift in sales, with revenue from emails increasing threefold

ETHICAL CONSIDERATIONS

As we navigate this evolving AI landscape our collective focus should be on responsibly utilising AI’s capabilities, ensuring it enhances rather than replaces human endeavour while adhering to the highest ethical standards

EU GDPR and AI Act-compliant systems can increase user trust and safety, as these regulations ensure robust data protection and ethical AI practices Luckily, there are several methods of making AI compliant with GDPR GANs, XAI, federated learning, transfer learning, and differential privacy can all help develop a GDPR-friendly ar tificial intelligence system Par tnering with a technolog y consultancy with exper tise in AI can help ensure a responsible AI system guided by a strategic approach is implemented

In the bustling landscape of the UK outdoor furniture industr y, valued at £650 million, the ebb and flow of consumer preferences are intricately tied to the ever-changing weather conditions Central to this dynamic is the link between supply and demand for items like picnic tables and children's picnic benches These essential pieces of outdoor furniture become not just functional elements but witness a surge in demand during periods of good weather

As the outdoor furniture market anticipates an annual growth rate of 2-3%, the influence of weather patterns on consumer behaviour becomes increasingly evident The Met Office , in a revealing study, underscores the undeniable influence of sunshine and warm temperatures on consumer spending habits The climax of this impact is remarkable , with outdoor furniture sales soaring by an impressive 70% during periods of good

weather Conversely, the subdued months during rainy spells reverberate through the market, evident in the 2019 downturn where UK retailers faced a substantial £200 million dip in sales with outdoor furniture , including the beloved picnic benches, bearing a significant drop In the hear t of these market dynamics stands MG Timber a specialist in the realm of high-quality wooden picnic tables Each masterpiece is meticulously crafted from top-tier timber, not merely as outdoor furniture but as a seamless blend of functionality and aesthetics MG Timber s picnic tables stand as beacons of durability, weathering the changing seasons while elevating outdoor spaces with timeless elegance Dive into our expansive range today and discover the perfect complement for your outdoor haven, where ever y piece becomes a par t of the evolving narrative of the out-

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HFE Signs online librar y for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective adver tising inspiration This comprehensive resource is meticulously curated to showcase a wide array of banner designs, themes, and messaging strategies, catering to various industries and promotional events Whether you ' re aiming to launch a new product, announce a special sale , or elevate brand awareness, HFE Signs' online librar y provides a wealth of creative con-

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ar twork plants or architectural features This type of lighting requires three times as much light as the surrounding areas to create a focal point It is also impor tant to ensure the lights are independently controlled, as well as installing dimmer switches for each light source to allow for a wide variety of moods to be created throughout the day

Your lighting should reflect your brand stor y and hence you will want to use lighting made from the highest quality materials Not only will this enhance the overall atmosphere , but it will also improve perceptions of your brand, giving it individual flair At Industville , all our lights are handcrafted from quality sustainable materials such as pure brass or copper Investing in quality also means the lights will last longer and with energ y consumption levels likely to be high in hotels, bars and restaurants this is something to bear in mind Industville bulbs utilise eco-friendly, cost-effective LED technolog y making them both practical and stylish

If your hospitality establishment is for tunate to have an outdoor space , make sure you choose the same lighting style outside , as you have inside your establishment, for a coordinated and seamless look When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic , bustling outdoor cocktail bar Thanks to technological advances, waterproof IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings and styles meaning there is an outdoor lighting option to suit any outdoor space from modern, stateof-the-ar t hotel terraces to brick, wood, or traditional gardens

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Property and Professional

How To Attract And Hold On To Hospitality Staff

By Jackie Bedford, CEO, Step Ahead (https://stepahead.co.uk)

Ever y new year brings new hopes for the months ahead But for the UK’s beleaguered hospitality industr y, can for tunes turn a corner in 2024?

Office for National Statistics (ONS) data for the tail-end of 2023 reveals there were over 121 000 unfilled vacancies in the UK accommodation and food ser vices sector Businesses are estimated to have lost £21bn in revenue as a result, according to UK Hospitality, with staff shor tages leading to reduced opening hours

Brexit, Covid and the cost-of-living have created a perfect storm for an industr y associated with long hours and low pay What can be done to put the wind of optimism back in hospitality’s sails?

The good news is that a reassessment of your recruitment strateg y can achieve a lot, as evidenced by Westminster Works

The first of its kind in the UK, this Westminster City Council funded initiative has seen industr y and recruitment exper ts work together to tackle the issues in the hospitality hotspot of Westminster, and secure better job conditions and prospects for workers

One year on, we have helped more than 220 businesses attract new staff and plug the gaps So, what are some key lessons learnt?

SAY GOODBYE TO THE CV

Firstly, relying purely on a CV is outdated – if you want to create a modernised workforce and attract the best possible talent you need to think beyond it

Open days provide a great oppor tunity to meet potential candidates, share the company culture , and get prospects excited about working for you

Make the most of digital tools and platforms like WhatsApp, which is proving to be a game-changer thanks to instant messaging voice and video features coupled with global reach

Ask an applicant for a video presentation and you will learn more about them than you would ever glean from a CV Pre-recorded inter views that enable candidates to answer an initial set of questions will filter out and achieve a final shor tlist quicker and better

However be sure to have a digital recruitment strateg y that aligns with your company values and goals in place first before going down this path

EMBRACE DIVERSITY

Widen your recruitment net if you re tr ying to plug staffing shor tfalls, and rethink your hiring requirements

and practices so that you have a diverse pool of potential candidates

Jobseekers without hospitality experience may not have the obvious CV credentials But they could provide the solution with the right training

Recognise all religious holidays for staff and highlight in job adver ts company attributes like an inclusive culture , strong focus on health and wellbeing, and flexible working models that offer a work-life balance

Job shares giving parents and carers flexible hours around childcare needs, or students like hospitality undergraduates will be popular

Educate and train managers on the impor tance of diversity – there are plenty of external resources and you can arrange inhouse workshops with specialist help

Why not consider a referral scheme for existing staff? Offer bonuses to workers who recommend job candidates from under-represented groups in the business as an incentive

Harness digital power with diversity recruitment videos and testimonials from happy staff to drive awareness and build endorsement

Celebrate staff achievements and encourage employees to like and share social media posts If they get behind your brand, they will do your recruitment marketing for you making you an ‘employer of choice’

TRAIN, SUPPORT, LISTEN AND ADAPT

Suppor t your team with flexible training shor t courses – like a Level 2 Cer tificate in Understanding

Excellence in Customer Ser vice for Hospitality – and on-the-job qualifications

In the case of workers who earn less than the London Living Wage it will make them feel valued while enabling them to progress to the new benchmark of £13 15 per hour

Arrange mental health and wellbeing courses to build on your reputation as a caring employer

Attracting hospitality staff is a challenge but retaining them can be an even bigger one So what can be done to encourage employees to hang around?

Paying staff higher salaries with the prospect of career progression is an obvious one As is devising rotas that ensure the same employee is not always working the graveyard shift

But there’s more to it Staff want to feel valued so discuss oppor tunities to progress early and clearly and provide the developmental suppor t to make it happen

Find out why staff are really leaving and what would make them want to stay Use a specialist recruitment agency to hold exit meetings that will garner essential, unbiased feedback to improve retention rates

Think also about creating a loyalty rewards system to encourage employees to stay

And if feasible consider a four-day week as well as apprenticeships to attract a new generation of workers who are ready and eager They will be needed for a new dawn in hospitality when it finally comes

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