CLH Digital - Issue #206

Welcome to the latest issue of CLH Digital

Peter Adams

Easter is upon us! And it s evident that this annual respite couldn't come at a more crucial time for the UK hospitality sector

Despite the current drear y weather that often accompanies this time of year, the Easter weekend represents a much needed shot in the arm for an industr y facing immense pressure

According to Visit Britain, a staggering 11 million Brits are planning overnight trips within the UK during this period, injecting an estimated £3 2 billion into the economy, and possibly with the same amount planning day trips This influx of visitors provides a significant boost to hospitality businesses up and down the countr y, offering a lifeline to many establishments grappling with ongoing challenges, and is great news!

Research, as seen on our front page , by the Oxford Par tnership underscores the importance of the Easter break for the UK pub trade Year-on-year, we ' ve witnessed a steady increase in patronage during this period, par ticularly post pandemic In 2023 alone , an additional 86 pints per pub were sold, translating to an extra £349 in revenue With expectations for 2024 even higher, it's clear that bank holidays play a pivotal role in suppor ting the viability of pubs, especially as they contend with early closures and financial strains exacerbated by the cost-of-living crisis and soaring energ y bills

For probably all operators, bank holidays like Easter are a saving grace , offering a reprieve from the financial pressures that have forced closures during quieter periods These additional trading days provide a crucial oppor tunity to bolster revenue and strengthen the resilience of businesses within the hospitality sector I remember only too well when I had a bar restaurant here in Bournemouth how difficult it was to manage through the quiet periods, and without that much needed shot in the arm from bank holiday revenue I probably would not have sur vived

On a separate note , we welcome the recent launch of the Society of Independent Brewers manifesto ahead of the upcoming general election In these uncer tain times, it s imperative for the entire sector to get its priorities out for all to see and advocate for policies that suppor t its growth and sustainability

The Society of Independent Brewers' manifesto offers a common-sense approach to addressing the challenges facing the industr y, providing a blueprint for success that deser ves serious consideration from policymakers and stakeholders alike I don't think there could have been a starker message sent to the government and polit-

ical par ties generally as we position ourselves for a general election then the one sent this week (see page 7) which highlights the plight of the on trade concisely

Many operators are forced to close early, as early as 8:00 PM in the evening to save on costs, this will be energ y costs in par ticular but also staff costs In his Spring Budget, Chancellor Jeremy Hunt announced that the beer duty will be frozen until Februar y 2025, welcome though that was the overall budget was extremely disappointing with the Chancellor wholly ignoring long-standing calls to cut duty, reduce VAT or cap the increase to the business rates multiplier

According to BBPA data, 530 pubs closed in 2023, and the association warned another 500 to 600 are likely to close in 2024

For my “tenpenneth”, aside from the lack of government suppor t I do recognise that drinking trends are also changing, with people opting to stay home and save money

“Back in the day”, which would be the 1980s through to the mid 90s, when I worked in operations for the steakhouse chain, hotel chains and my own place , we had four channels on TV no Internet and alcohol was only sold over-the-counter in off licences Pubs really were the hub of communities

I am probably looking back through rose tinted glasses but I cut my drinking teeth in the late 1970s, as a young man ser ving a factor y apprenticeship, which was, looking back, a real all-time heyday of the British pub

Annual on-trade beer sales exceeded 37 million bulk barrels (over 10 billion pints), a post WWI record, and going to the pub for a drink was, for far more people , a routine ever yday activity I grew up in a highly industrialised area with many factories each employing several thousand people , the estate had from what I can remember eight pubs (there is only one now) and again back in those days pub closures were vir tually unknown

This is why it is as frustrating as it is hear tbreaking to see closures and operators having to make drastic operational changes to manage costs

Aside from cultural changes taxation is decimating the sector and at least in my opinion will be the main cause the sector simply cannot continue to be used as a cash cow which is why I was so ver y pleased to see the Society of Independent Brewers out of the traps getting their manifesto out there for all to see - well done!!

As we look ahead to this Easter break which hopefully won't be too wet and windy, we here at CLH news extend our best wishes to all operators for a bustling and successful holiday period

I can always be contacted at edit@catererlicensee com

EDITOR

Mixed Weather Won’t Put a Dampener On Easter Weekend... With Economy Set

for £3.2bn Boost

(CONTINUED FROM FRONT COVER)

Easter Saturday was the biggest day by far for Easter in 2023, and not only did it over take 2022’s sales but it even surpassed 2019’s, despite the overall weekend being behind 2019 by -5 8%, which was driven predominantly by Sunday’s and Monday’s sales, indicating a year-on-year post pandemic increase

Last year (Thursday through to Monday) saw drinkers consume 64 2 million pints across the UK, which was an increase of +5 4% versus 2022 In individual pub terms, it equated to an extra +86 pints sold per pub versus the same period in 2022 meaning additional cash in the till of £349

SALES UPLIFT

Oxford Par tnership’s CEO, Alison Jordan, comments: “Easter might be earlier this year and mixed weather predicted but we have already seen St Patrick’s weekend over take the equivalent weekend in 2023 +3 3% and we predict pubs will see similar sales uplifts this weekend with Saturday once again seeing peak sales

And Matt Green, Manager of The Murgatroyd Arms in Halifax agreed: “I’m delighted to repor t The Murg is already fully booked for the Easter weekend as families look to get together and celebrate the first extended break since Christmas And with the Premier League returning, which includes Man City s key clash with Arsenal on Sunday, there s plenty of reasons to be optimistic for a weekend of strong sales ”

A fur ther 10 5 million people sur veyed this year were undecided about whether to take an overnight holiday trip in the UK during the Easter weekend The top reason for those were around cost-of-living concerns

and the unpredictability of the weather

VisitEngland Chief Executive Patricia Yates said: Tourism businesses and destinations will be looking to the critical Easter weekend for much needed cash flow after the lean winter months so it’s really encouraging to see so many of us are planning a holiday at home

We also know from our latest research that the cost of living remains a concern and while people are still keen to take a break, many are booking late taking shor ter breaks wanting to save on accommodation activities and eating out, highlighting the ongoing challenges for industr y So please do go out and explore the amazing destinations and attractions here on our doorstep this spring, tourism businesses will be ver y pleased to see you

Of those planning an overnight domestic trip during the Easter break, the majority were planning a shor t-break of one-to-three nights

OVERSEAS TOURISM

Overall, 2024 forecasts for the number of visitors to UK shores are set to increase 5% to 39 5 million, with increased spending from international visitors In addition, high-earning UK travellers will spend more on shor t breaks away, meaning the UK luxur y hotel sector should continue to see robust demand

The United States has consistently led UK tourism’s recover y with record-breaking spend by American visitors in the UK in 2023, up 28% on 2019 based on latest figures even when adjusted for inflation

VisitBritain is expecting the US market to be wor th £6 7 billion in 2024 with American visitors contributing almost £1 in ever y £5 of all inbound spending

China, the UK’s second most valuable inbound market in 2019, has continued to build back with visitor numbers increasing throughout 2023, although overall East Asia has been relatively slower to recover VisitBritain is expecting China to recover to a value of £1 7 billion in 2024 to be the UK’s four th most valuable inbound visitor market

NO PLACE LIKE HOME

Staycation remains as popular as ever par ticularly during the bank holiday periods The Travelodge 2024 Travel Trend Repor tidentified that a significant majority of Brits are planning to travel this year with over 80% travelling for leisure Notably, a third prefer to vacation within the UK, while about 40% intend to divide their time between domestic and international getaways This trend underscores a growing inclination towards staycations amidst the cost of living concerns, with more than a fifth of respondents planning to allocate more funds to travel compared to 2023

In 2023 more than half (56 per cent) of people took a UK-based holiday spending £875 on average on their trip, research commissioned by American Express revealed Wales topped the list of destinations, with London second, Cornwall and the Lake District in joint third place and Devon the fifth most popular location

The research also found that younger people aged 18-to-34 are more likely to holiday in the UK than those aged 55-plus, with 64 per cent of younger adults doing so versus 51 per cent of the over-55s sur veyed More than a third (37 per cent) of people sur veyed had already booked their UK travel or accommodation at the time they responded

Sustainability strategies are not simply measures to appease our conscience in business, they are now crucial enablers for growth and client retention

From the food they eat to the products they buy and the experiences they seek, consumers are seeking out brands and businesses that demonstrate a commitment to environmental responsibility In the realm of hospitality, this translates to an expectation for eco-friendly accommodations, green initiatives, and socially responsible practices Understanding why sustainability matters to customers is essential for businesses aiming to meet these evolving demands and cultivate lasting relationships with environmentally-conscious consumers

As many as three in five (61%) UK travellers now factor in sustainability as a consideration when planning holidays, according to new research published in November 2023 following a sur vey of 2,000 members of public The same study found that eco-friendly sentiments were most pronounced among younger travellers, with just over a quar ter (26%) aged 25-34 citing it as their top priority when travelling This is just one of several British sur veys across the past 5 years which points towards the growing impor tance of sustainability credentials when it comes to decision making, par ticularly amongst millennials and gen-Z demographics

The product offering alone is simply no longer enough to create a cutthrough for brands in the face of competition Whilst the competitive landscape was once driven by who could provide the best visitor experience and to many degrees this is still so impor tant we are now entering an era whereby that same landscape is driven by a race to reach sustainability milestones

be in a consultancy role or an in-house position embedding specialists in results-driven roles is a beneficial move

As far as impactful measures go, hospitality companies can prioritise local production, reducing food shipments by per Green energ y is also impor tant, with the instillation of solar energ y infrastructure being a useful method One of the most impor tant measurements for hotels is the carbon footprint per overnight stay, therefore it s impor tant to calculate this and compare it to other market leaders as a key indicator of progress and areas for improvement

Carbon offsetting schemes are also proving to be increasingly popular and this involves empowering guests to make a conscious decision to offset their stay with a small donation Alternatively, businesses can pledge to donate a select percentage of profits per overnight stay to carbon offset programmes Other sustainable practices include energ y-efficient lighting, water conser vation measures, and waste reduction strategies

VISIBILITY IS KEY

WHY

HOW CAN HOSPITALITY LEADERS DEMONSTRATE THOUGHT-LEADERSHIP IN SUSTAINABILITY?

It is now common practice to establish ESG divisions within businesses, allowing specialist teams to lead on sustainability progress Whether it

It's one thing developing forward-thinking sustainability strategies and another communicating them with existing and potential clients Visibility on the sustainability front is incredibly impor tant when it comes to growing the business The “Strength of Purpose” study of 8,000 global consumers and 75 companies and brands was commissioned by New York-based Zeno Group, the global, integrated communications agency Zeno sur veyed more than 8,000 individuals across 8 markets including the US and UK and found that consumers are four to six times more likely to buy from trust champion and defend companies who are vocal and transparent with their purpose , including ethical and sustainable business practices Being vocal and transparent means being visible ESG repor ts in the public domain are a really good way to communicate pledges and performance , as is presence in the media, conferences and industr y events After all what good is being a thought-leader in sustainability if nobody hears your voice?

Moot Hall Arms Receives Outstanding Contribution Award at The Oliver Awards

At the helm of Moot Hall Arms in Leeds is outstanding Operator, Claire , a powerhouse in the pub industr y, who has recently received recognition in The Oliver Awards for her Outstanding Contribution to the local community and beyond

The awards, that took place on Monday 18th March at New Dock in Leeds, are in their 15th year and celebrate excellence in the food and drink industr y Winners were selected across 17 categories to highlight Leeds’s outstanding hospitality sector and the finest restaurants, bars, pubs, cafes, hotels, takeaways and chefs in the city

Claire , who has worked in pubs for the better par t of 20 years, has been the operator of the Moot Hall Arms for 3 years and spearheads the pub s charity fundraising

Claire said of her achievement, When Leeds became my home eight years ago, I could never imagine being where I am now It is hugely rewarding to be recognised for my charity work in this way Giving back to the community has always been something I care about deeply and it never fails to amaze me how our locals rally around impor tant causes Leeds really is one of the best places in the UK

so proud to have made a difference ”

The Moot Hall Arms is a favourite amongst the community and has become a sought-after spot for catching Leeds United match day action On matchdays, Claire and her team make the most of the buzz in the pub and host raffles, auctions and raise funds through football cards Throughout the 46-match long season, the pub suppor ts countless charities and causes alongside their primar y charity Leeds Women’s Aid which they have raised a fantastic £6,470 in the past year alone

Alongside Claire’s monumental local charity effor ts she has also been instrumental in suppor ting international causes Under her direction, the Moot Hall Arms sponsors the education of six children in Uganda and has suppor ted these children through their schooling over the past year and a half

Mark Lamb from Craft Union commented: “Claire is a phenomenal operator, a centre of excellence and a great suppor t to other operators in the area Claire is a credit to the Craft Union family, she does so much for the community, and I am so pleased to see her celebrated for all that she does ”

Hotel Industry Benefits From Welcome Boost In February

y 2022, at 24% in the UK and 29 1% in London, and is slowly catching up to the same period in 2020, at 29 2% and 35 4% respectively

Chris Tate , head of hotels and accommodation at RSM UK, said: “In what tends to be a typically quiet period for the hotel industr y, Februar y was a relatively strong month Hoteliers will be relieved to see the slower star t to the year has already star ted to pick up, boosted by romantic getaways for Valentines Day and households opting for a UK break during the half-term holiday

While the wider leisure and hospitality industr y achieved only a modest increase in sales last month according to the CGA RSM Hospitality Business Tracker and growth was flat for retail sales, it seems the hotel industr y continues to be the most resilient when facing current headwinds Encouragingly, the outlook also remains positive , helped by the recover y of the UK economy and improving consumer confidence as households star t to feel like they have more money in their pocket ”

Thomas Pugh, economist at RSM UK:

“The strength of the hotel sector in Februar y is another piece of evidence that suggests last year ’ s recession is already over It is also a sign that consumers ’ preference for spending on experiences over goods remains intact

“Looking ahead there are reasons to be positive about the outlook over the next two years Inflation should fall back below the Bank of England’s 2% target in April and remain below it for most of this year, combined with decent wage growth that will cause households’ real incomes to rise rapidly Throw in another 2p cut in National Insurance and households incomes look much stronger in the second half of this year What’s more , the sharp fall in inflation will set the stage for interest rate cuts from June

“As consumer confidence improves, households will spend more of this new found income , and if the propensity to spend on experiences remains, then the hotel sector should be a major beneficiar y ”

International Summit To Focus On Responsibility Of Hospitality

To Communities, Destinations And The Natural Environment

The first Regenerative Hospitality Summit to be hosted jointly by the Oxford Cultural Collective and Ulster University, will be held in Transylvania, Romania, from 5th to 8th May 2024

An international gathering of leading chefs, food and drink producers, tourism managers and academics, the Summit will focus on how the achievement of regenerative impact can suppor t cross sector collaboration, boost resilience and enhance business performance

Numerous exper t contributors, including Chef Skye Gyngell of Heckfield Place , will consider the need for hospitality businesses to harmonise their activities with the communities, places and natural environments of which they are a par t

The premise of the event is that the hospitality and tourism sector’s

established focus on sustainability whilst laudable is insufficient to tackle the immense climate , social and cultural challenges that are facing us all Organisers are urging hospitality and tourism professionals to attend, to share their unique experiences and perspectives build alliances with delegates from elsewhere in the world and to consider the adoption of regenerative practice within their own organisations and locations

Donald Sloan of the Oxford Cultural Collective commented: “The hospitality community is uniquely well-placed to lead systemic change to ensure the natural environment, people and places can flourish, in ways that are also good for business Its position at the hear t of our food system influence over consumer behaviour, public reach through media engagement and role in defining the character of urban and rural locations, give it immense influence ”

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems par tner becomes crucial.

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence , digitisation, and predictive analytics are already star ting to make a difference to how businesses operate and how they plan Business owners in the hospitality sector are calling out the emerging trends From the rise of online and remote payments, to increases in travel and tourism the use of cards as a payment mechanism the need for payment software that suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices

SIZE DOESN’T MATTER

Many businesses want an omni-channel payments approach and this suppor ts our motivation to be able to offer a holistic view of payments, which can really help ser ve as a commercial advantage

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents, as it can for large corporates It means that any changes to payment needs can be met seamlessly –whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution

IT'S ALL ABOUT THE DATA

One of those needs is understanding how digital transformation can create oppor tunities for your business Being able to use and optimise your data is a great example While data is fast becoming one of the most valuable assets you have , being able to access it easily, and analyse and understand what it means for your business can still be a challenge Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table

You may know your customer by name or what they look like but our systems can help you better understand their actual behaviour, creating a more robust customer profile , and help you take a deeper dive into what they’re actually spending their money on

The insight from your own customer data is great, but it can be backed up by broader data from our wider group We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends ever yone is talking about We can share that insight with the businesses we suppor t

A 360 DEGREE VIEW

It’s clear that the card is still king when it comes to payments, but as

new technolog y emerges, and payment habits star t to evolve , finding efficiencies when margins are tight and customers are watching ever y penny can really make a difference to growth and how successful your business becomes

With an increasing 360degree view of real-time payment activity across ever y point-of-sale

Now available to download for free is the new Footprint Intelligence repor t, ‘Can a cup save the planet? Exploring oppor tunities for reusables in hospitality and foodser vice’, produced in association with dishwashing specialist Meiko UK

“Waste disposal costs are going through the roof, storage space for bins is at a premium, and customers can’t stand packaging Ever ybody hates waste , and we need to eliminate single-use items wherever possible ” says Paul Anderson managing director of Meiko UK and chair of the Foodser vice Equipment Association

Amid apocalyptic headlines about environmental catastrophe and climate change , there is overwhelming evidence that consumers – and caterers – want action

The repor t details the challenges and solutions, finding evidence that reuse schemes are working

“The issue of reusables and cutting single-use products is having an

extraordinar y effect on the UK catering industr y, ” says Paul Anderson “What is hear tening is that we are witnessing a core change in societal behaviour, with the public and caterers pulling together to reduce waste We are making it happen and you can find out how by reading about the oppor tunities for reusables in hospitality and foodser vice

Download the repor t here: https://www.meiko-uk.co.uk/en/footprint-reusables-repor t

For more information contact:

Meiko UK Limited 393 Edinburgh Avenue Slough Berkshire SL1 4UF

Tel: 01753 215120 E-Mail: MeikoUK@Meiko-uk.co.uk www.Meiko-uk.co.uk

Big On Premise Occasions Keep Drinks Sales In Growth

Mother’s Day, big spor ting events and the run-up to St Patrick’s Day all helped the On Premise sustain drinks sales growth last week

Mother’s Day, big spor ting events and the run-up to St Patrick’s Day all helped the On Premise sustain drinks sales growth last week

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to last Saturday (16 March) were 1% ahead of the same week in 2023 After 5% growth over the previous seven days it extends a solid star t to Spring trading

With families flocking to pubs, bars and restaurants, sales on Mother’s Day (10 March) soared 22% above the equivalent day in 2023 The day also benefited from the penultimate round of Six Nations rugby matches and the Liverpool v Manchester City football fixture

There was year-on-year growth on four of the other six days of the week peaking at +9% on Thursday (14 March) when several British football clubs were involved in European fixtures Footfall was also good on Saturday, with sales rising 6% as drinkers made an early star t to St Patrick s Day celebrations

Year-on-year comparisons across the week would have been even better were it not for the inclusion of St Patrick’s Day in 2023 Sales from the 2024 occasion should be reflected in growth in this current week’s sales

Mother’s Day celebrations made it a good period for the wine categor y Sales over the week were 8% ahead, and they rocketed to 48% growth on Mother’s Day itself Spor t and the run up to St Patrick’s Day delivered solid growth for beer (up 3%) and cider (up4%) while soft drinks sales rose 3% Despite an uplift on Mother’s Day, the spirits categor y ended the week down 8%

“Last week showed us again how consumers love to mark big occasions together over a drink in pubs, bars and restaurants, says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland “A sustained run of decent weather has helped, and operators and suppliers will be keeping ever ything crossed for sunshine in the run-in to Easter trading While year-on-year comparisons are solid rather than spectacular at the moment, they bode well for better growth as 2024 goes on ”

“Crisis Hit” Pubs Closing Early As Rising Costs Take Their Toll

Earlier this month research by accountancy firm Price Bailey revealed that Pub closures increased to the highest level in over a decade last year, as 769 businesses entered insolvency, up from 518 in 2022, according to research by accountancy firm Price Bailey

The data, which was obtained under the Freedom of Information Act, revealed that 769 pub businesses entered insolvency in 2023, up from 518 in 2022 This equates to an average of 2 1 closures a day, up from

1 4 per day in 2022

Price Bailey said a convergence of unfavourable factors was affecting the hospitality sector including the high cost of energ y labour and wholesale food and drink

Pub goers disposable income has been squeezed, the firm said, while the industr y was also hit by interest rates rising to a 5 25% peak by the end of 2023, and the government s £18bn energ y suppor t package for businesses tapering off from the end of Q1

While there are some glimmers of hope , underlying trading conditions remain challenging and rising labour costs continue to exer t strong pressure on margins,” said Matt Howard, head of Price Bailey’s insolvency and recover y team

“The inflation rate for pubs crept up again in Januar y and hopes of an early rate cut appear to be receding The first quar ter is a much slower trading period for pubs, and while sales growth was impressive in December, many pubs are struggling to turn a profit

“Many pub businesses piled up barely manageable levels of debt during the pandemic lockdowns and rate hikes are tipping an increasing number into the red The longer rates stay at current levels the more pubs are likely to close their doors for good ”

New Data from the NTIA Exposes Devastating Impact on Nightclubs and Night Time Economy

The Night Time Industries Association (NTIA) has unveiled ground-

KEY FINDINGS INCLUDE:

NIGHTCLUBS:

• Nightclubs have weathered unprecedented challenges, experiencing closures and revenue losses at an alarming rate

• Between March 2020 and December 2023, a staggering 35% of independent nightclub businesses were lost

• The data reveals a 32% decrease in the overall number of nightclubs during the same period

REGIONS:

• Across the countr y, over 13,793 night time economy businesses have been lost, with notable declines in London (-3011), Central (-1898), and Lancashire (-1616)

MAJOR CITIES:

Major cities have also felt the impact, with over 2679 night time economy businesses lost between March 2020 and December 2023 London (-1165), Glasgow (-141), and Birmingham (-112) experienced significant losses

BUSINESS TENURES:

• The repor t indicates a staggering 15 5% drop in overall night time economy businesses, from 102,860 in March 2020 to 89,067 in December 2023

• Independent businesses continue to dominate the sector, comprising 77% of overall night time economy businesses in December 2023 Down 3% in terms of market share from Mar 2020 at 80%

The data underscores, NTIA says, the indispensable role of nightclubs and the broader night time economy in both urban and rural communities Despite the challenges, the resilience and adaptability of businesses offer hope for recover y and future growth The diverse landscape within the sector highlights the need for tailored suppor t measures to ensure its continued vitality

Statement from Michael Kill, CEO of the Night Time Industries Association:“These figures are a stark reminder of the devastation caused by the last 3 years, and will without doubt anger and frustrate people within the sector ”

“However in the face of adversity resilience prevails We are dedicated to suppor ting our members and championing policies that foster recover y and growth ”

“As we confront the aftermath of the pandemic and ongoing operational challenges it’s essential to acknowledge the resilience and diversity among businesses in our sector ”

“Our sector has been neglected twice by the Government in financial suppor t during budget allocations subjected to political manoeuvres aimed at securing votes ”

“These statistics unmistakably reflect the crisis gripping our sector leaving the Government with no choice but to take decisive action ”

BII Launches New Membership Platform – Workforce

The BII (British Institute of Innkeeping) has today launched its brand new, free-to-use membership platform, Workforce , promoting career oppor tunities available in pubs and providing practical suppor t and inspiration for ever yone working in the sector

The charity and membership organisation which suppor ts over 13 000 members the majority of whom run independent pub businesses across the UK, has created Workforce to fur ther suppor t its members and the wider pub sector, by providing essential advice , information and guidance for their teams and showcasing inspiring career stories from across the pub sector and beyond It has never been more impor tant to nur ture and develop the home-grown talent that exists within the pub sector From professional development, apprenticeships, and training information, to blogs and podcasts sharing the stories of those at the beginning of their careers through to industr y leaders, Workforce will promote the welcoming and diverse nature of pubs and help attract and retain the home-grown talent needed to help keep pubs thriving in ever y community in the UK

The BII has worked collaboratively with leading organisations and individual exper ts from across the sec-

Stella

tor to create Workforce , with the BIIAB, Sky Business & Licensed Trade Charity becoming Foundation Par tners, suppor ting the platform as it continues to grow and develop in the coming months

Steven Alton, BII CEO commented: “Workforce will be instrumental in creating a free to use community for team members from across the sector enabling their growth and development in our fantastic industr y “I am incredibly proud that we are able to launch this free-to-use platform, promoting the incredible career oppor tunities that exist for people from all walks of life in the pub sector, and suppor ting BII members as they recruit and nur ture the next generation of amazing talent

The BII are inviting anyone working in the pub sector to join Workforce by signing up at biiworkforce org today to get access to career guidance , podcasts and blogs featuring fantastic stories from across the industr y, wellbeing advice and suppor t, and discounted pub experiences with Perks Future developments for members will include webinars with award-winning mentors, free training oppor tunities, competitions and more

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 par ticipating 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

Using Sustainability To Win Sales

By Rachel Mar shall, marketing director of Gift Trees (https://plant gifttrees com/)

Ask a Millennial or Gen Z how impor tant sustainability is to a buying decision, and they are likely to say it’s a deal breaker A growing number of older demographics say the same Then ask almost any manager of a hospitality outlet how much they really use green credentials to win customers and keep them coming back, and you might be met with a sheepish look And the ovine expression will probably be appropriate , because most are missing a significant route to additional revenue

What is stranger still is that it is easy and requires little investment for restaurants to create green initiatives that strongly appeal to the demand for environmental spending options Monetising it does not require net zero It requires a simple clear demonstration of action, and preferably with some form of customer interaction And it works in driving income to a high degree

There is a mass of research that shows protecting the planet is now a key factor in buying choices and in acquiring customer loyalty In a new sur vey of 1 000 UK adults by Lightspeed Commerce more than 70 per cent of UK adults said they would pay a greater amount for a sustainable dining experience , with a significant propor tion saying they would spend an additional £10 or more

A broader study by Capgemini Research Institute revealed a similar percentage of consumers will pay more to embrace social issues, plus more than half have been attracted by sustainability performance and then switched spending, and are much more likely to then remain loyal for the same reason These buying patterns are significantly more concentrated among Millennials and Gen Zs Gar tner has also found that 63 per cent of adults believe that sustainability is crucial to remaining loyal

In other words, having a discernible environmental programme in the hospitality sector gains more customers, enables greater pricing flexibility, and wins repeat business

A good example on a large scale is Costa Coffee’s loyalty programme When it revamped its card reward offering, it continued to provide an eighth cup of coffee free to members, but for those that use a reusable cup, only four purchases became needed to get one free Data reveals that the new offer not only became ver y popular, but that users of reusable cups increased the frequency of visits, and spent more per visit It was much more than a successful discount led promotion, it was a behaviour changer

There is an impor tant lesson to be learned from Costa, and it is that if you create a positive experience

providing a pizza food offer alongside a great drink selection

As par t of the £360,000 investment by Greene King, The Palmer Tavern has been transformed to deliver the Nest Pubs concept

This has seen the pub receive all new decorations, fixtures and fittings including a new bar, seating and

around sustainability that incorporates a collection mechanic , then customers will make it par t their ‘lifestyle’ spending por tfolio In other words they will keep coming back In the case of restaurants bars and pubs there is no requirement to offer diners a chance to win a free meal or other gift The oppor tunity to improve the planet is enough

A key point is that simply telling customers about environmental progress has largely ceased to impress The public is now highly sceptical of self-declared green credentials, and having a sustainability programme is not considered an achievement, merely an expectation It is integrating improvement of the planet into the dining experience that really works to create positive memorability around the restaurant brand to trigger commercial advantages

There are plenty of ideas restaurants can adopt to create highly visible programmes that customers interact with, such as simply asking customers to nominate a choice of environmental projects the management will contribute to

Even in silver ser vice restaurants in which premium positioning of the establishment comes before most other factors there can memorable engagement from which diners gain a warm feeling from being involved in making a difference to the planet

And sustainability based loyalty programmes sell themselves It generates word of mouth and social media peer to peer recommendation – the two most powerful forms of marketing there is You cannot buy this form of communication, you have to earn it, and it circulates strongly among younger demographics when making buying decisions But research shows that not only is word of mouth recommendation extremely common among older groups, including the over 55’s, but it is also far more trusted than any other form of communication

The benefit of customer focused sustainability initiatives can be enhanced by providing suppor ting visuals illustrating the progress of programmes A physical scoreboard or char t placed in a restaurant, quick food outlet, pub or coffee shop, or located within a website or app, allows developments to be seen A good percentage of customers will track progress, and then tell others We know from experience that if the proposition is well balanced, the vast majority of customers will not only opt for it, but they will engage with it and feel good about it

The result of adopting a diner orientated environmental programme is that the planet benefits It is also a ver y smar t way to drive new and repeat business It creates powerful positive association between diner and restaurant, builds a bigger customer base , significantly enhances reputation, and increases new and repeat visits And the beauty is, there doesn’t have to be large cost involved, if any There is simply no downside

more Outside , the pub’s signage and overall presentation has also been upgraded in line with the Nest Pubs look and feel

Proudly becoming the first ever Nest Pubs franchisee Samantha Lane will operate The Palmer Tavern Previously, Samantha was a Greene King Pub Par tners tenant operating The Albion in Reading, where she had also

SIBA Launches Manifesto Ahead Of Next General Election

Independent breweries are putting fairness at the hear t of its policy platform for the next Government in a document launched last night in Parliament

In its manifesto, the Society of Independent Brewers and Associates (SIB A), which represents the UK’s small and independent breweries, has outlined the policies that could boost the sector over the next five years This includes guaranteeing independent breweries a guest beer and making it clear to consumers who brews the beer that’s ser ved in the pub SIB A is urging the next Government to adopt 11 policies covering four key areas of market fairness, fair taxation, reforming alcohol taxation and improving the environment These will help remove the barriers to growth ensure that independent breweries remain competitive and help them to make the most of the move to Net Zero

Andy Slee Chief Executive of SIB A said: “This manifesto puts improving fairness for independent brewing at its core and is full of initiatives that we hope that all political par ties will consider as they draw up their plans for the next government ahead of the General Election

“Independent breweries operate at the hear t of our communities, suppor ting our local pubs and delivering innovative , fresh and tasty beer However they are constrained by a lack of access to market and a tax system that burdens small businesses We believe that with government suppor t we could boost the sector and ensure that independent brewing continues to thrive across the UK ”

The full SIB A manifesto can be accessed on the SIB A website and includes the following 11 key policy initiatives:

MARKET FAIRNESS

G u e s t B e e r G u a r a n t e e : Guarantee a guest beer in pubs to widen consumer choice and suppor t local brewers

• Tr a n s p a r e n t O w n e r s h i p : Make it clear on all adver tising who brews the beer and where so that consumers know which beers are genuinely made by independent brewers in the UK

FAIR TAXATION REGIME

• L ow e r Ta x B u r d e n : Reduce the tax burden on small breweries to help them to grow

• F r e e z e B e e r D u t y : Commit to at least a long term freeze of the main headline beer duty rate

B u s i n e s s R a t e R e f o r m : Real reform of Business Rates including a review of the differential paid between global and small breweries

REFORM ALCOHOL TAXATION

• R e v i e w A

Katherine Jenkins OBE Announced As Welsh Chefs’ Ambassador

The

(C AW) has announced Welsh Superstar Katherine Jenkins OBE as its first ever ambassador ahead of Wales hosting a prestigious global event for chefs in 2026

Katherine , the UK s most successful classical ar tist of the centur y is taking on the role as the C AW prepares to welcome around 1,000 chefs from across the world to the Worldchefs Congress & Expo at the International Convention Centre Wales (ICC Wales) in Newpor t in May 2026

Katherine and C AW president Arwyn Watkins, OBE, discussed details of the par tnership during a visit to ICC Wales on St David’s Day where they recorded a video inter view –

They also met Peter Fuchs, group culinar y director of The Celtic Collection and ICC Wales, Danielle Bounds, ICC Wales sales director and Colin Gray, C AW vice

Evolution Fryers and Filter Units The

www.blue-seal.co.uk

president and chair of WICC

The lead up to Worldchefs Congress & Expo 2026 begins in earnest later this year in Singapore , which is hosting the 2024 event from October 20-25 The congress bell will be presented to Mr Watkins who is expected to announce exciting news about an anthem for the 2026 event

Speaking about her new ambassadorial role , Katherine said, I m so honoured to be an ambassador for the Culinar y Association of Wales Across my career, I’m ver y, ver y proud of being Welsh and wherever I go, I always tr y to fly the flag for Wales The Culinar y Association of Wales being named as hosts for the biggest ever culinar y event at the ICC Wales is incredibly exciting and impor tant When I heard that this was happening, I wanted to do all that I could to help suppor t and amplify it get behind it and cheer it on So if you love food like me this is four days of food heaven I can’t wait

Take payments with confidence

2. MICRO TRENDS, SOME MAY BE SHORT LIVED

Whereas quiet of luxur y is a global phenomenon that we see , with a return to quiet luxur y in most markets there are also what we call micro trends which can be more local They can be quite shor t lived because actually many of them come from TikTok which tends to be in and out fairly quickly So, for example , in the most recent Paris and Milan fashion weeks in Februar y we saw ‘minimalism meets messy ’ Quiet luxur y, minimalistic , but also some little accents which are not flashy or bling but give character With chunky jeweller y, whilst you might ask how this fits with quiet of luxur y, the overall look is fairly minimalist One statement piece which gives the overall look some character

3. A MOVE TO ‘EXTRAORDINARY EVERYDAY’

A fundamental characteristic of luxur y and luxur y products is there has to be something exclusive and memorable In fashion for example a dress or a shoe could be fairly mainstream, but then aspects of it make it a little bit different and capture why they make you focus on that particular look The design may be classic , yet there is something that adds a bit of an edge to it Moving between quiet luxur y and extraordinar y ever yday, this is about developing something to focus the customer’s attention on the luxur y product Essentially the product can be quiet, but it has to have an element of being special This example also gives you an idea of how trends can be fairly fluid

4. WELLNESS: AN INTEGRAL PART OF LUXURY TRAVEL AND TOURISM EXPERIENCES

spend large amounts of money to enjoy relaxation but also to really work on their health There is a lot of development in wellness-related activities, and places like sleep clinics working on improving sleeping patterns are really growing

5. GROWING DEMAND FOR PERSONALISED SERVICES

Luxur y has always been about personalisation It is not just about getting your hands on that exclusive product, but on getting a ser vice that is really tailored to you as an individual This has been something that luxur y brands have worked on more and more in the past years and it has really become a key objective in 2024 For example luxur y fashion and jeweller y stores are no longer a space where a transaction takes place , they are now a venue where the customer interacts with the brand and the brand is hosting a guest If you make appointments with cer tain brands, such as a luxur y car showroom, they will check you out on LinkedIn before you arrive so they have not just your name but also your background They can then talk to you about your interests, and how you want to engage with the brand In a way it is easier to engage with the brand as a person in a hospitality setting because hotels can know a lot about you, par ticularly if you are a repeat visitor or have a loyalty card, but product brands are really catching up on this as well

6. IMMERSIVE AND LOCAL

t displays of wealth and this trend will be consolidated in 2024 Fashion is always the first sector that shows trends ver y publicly, but we also see it in other product categories In furnishing, for example , there is a move to vintage pieces and having much less overstated and quiet, clean and minimalistic lines In fact, this applies in hospitality as well to a cer tain extent This is seen in less use of exotic ingredients in Michelin star restaurants and returning to locally sourced and small producers, rather than impor ting flashy foods from distant lands

There has been a shift from luxur y product to luxur y experience In the last year, products were continuing to grow in double digits, but now for most product categories – fashion, accessories and jeweller y – we are only looking at single digits between four and six percent On the other hand, travel and tourism and ever ything that is experience is growing ver y significantly in 2024 Within this luxur y travellers have a focus on longevity – how to live better and longer, so a combination of health, rest, nutrition and so on – and related facilities are growing in many different markets These bring oppor tunities for those that wish to

Finally, there is a trend to use more natural and locally sourced products, products that are not the issue of exploitation and have not damaged the environment With that comes an additional interest, which is ‘I don’t want to travel as an entity that is parachuted into a location and has no engagement with the location itself ’ I want to learn about where I am going, I want to be par t of some local activities and eat locally sourced food More and more in luxur y hospitality we see these effor ts to provide experiences which go above and beyond, helping customers learn more about the destination and how things are grown or cooked If quiet luxur y, immersive and local trends hold it will be luxur y travel destinations that offer more authentic experiences that are trendier this year

Restaurant Groups’ Delivery Sales Rise 8% In February As Takeaways Drop Again

Britain’s leading managed restaurant groups achieved year-on-year sales growth of 8% in deliver y sales in Februar y 2024, CGA by NIQ’s new Hospitality at Home Tracker reveals

The inflation-beating increase means groups have generated growth in athome sales for nine months in a row However the value of takeaway and click-and-collect sales dropped by 4% from Februar y 2023 Combined, deliver y and takeaway sales were 5% ahead an improvement on the figures of 4% in Januar y and 1% in December 2023

Consumers’ switch from takeaways to the convenience of ordering-in means deliveries accounted for 11% of restaurant groups ’ sales in Februar y,

while takeaways and click and collect orders were wor th 4% Eat-in sales attracted 85% of all spending

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “It’s encouraging to see that restaurants’ at-home sales growth is keeping pace with inflation in early 2024 The shift from takeaways to deliveries continues apace , and we can expect fur ther migration as more and more people welcome the convenience of ordering platforms However with discretionar y spending still under pressure for many consumers, restaurants will have to stay laser-focused on the quality and value of their deliver y operations to sustain sales and share ”

Catch The Pinches Before the Punches

Why Prioritising Staff Mental Wellbeing Is Good for Business

and the demand for their ser vice has never been greater with 2024 already seeing an unprecedented number of calls for suppor t

With the financial and mental health challenges many of us are currently facing, it s never been more important to create a suppor tive environment and invest in employee wellbeing to empower staff to seek assistance Offering the ability to proactively address issues at their onset can prevent them from escalating into more serious problems

The results of Hospitality Action’s EAP ser vice speak for themselves Of the 47% of people classed as in a heighted level of psychological distress before suppor t is delivered, the severity of psychological distress is reduced for 93% after suppor t had been received, with those repor ted as healthy increasing by 40 times 98% of those who engaged with the EAP rated the ser vice as good or ver y good and 99% would recommend the ser vice to a friend or family

Group Operations Director at Iconic Luxur y Hotels and Cliveden House General Manager, Francisco Macedo highlighted the financial benefits of implementing an EAP explaining: "Having an EAP in place is a small financial outlay for something that in turn creates more revenue for hospitality businesses through having an

experienced team who stay with the business for longer and are more skilled in upselling ”

However, it's one thing to embed an EAP into a business, but as Lee Melton, head of people at The Coaching Inn Group, explained: “It’s only a benefit if it’s used” thus internal promotion which mitigates the stigma associated with seeking mental health suppor t is key

Rounding off the event, Chris Mitchell and Robbie Laidlaw of The Genuine Dining Co talked about their epic feat of rowing 3,000 miles across the Atlantic in the World’s Toughest Row which raised over £250,000 for Hospitality Action Motivation to under take such an epic feat came after several of their team suffered significant psychological distress following the Borough Market terrorist attacks in 2017 followed by the damage to the industr y due to the pandemic Hospitality Action provided onsite Critical Incident and trauma suppor t to the team with many of their team members fur ther suppor ted by Hospitality Action’s EAP counselling ser vice which has been a lifeline and played a monumental role in helping them come to terms with such distressing and life changing experiences

Ser vices Director at Hospitality Action, Camilla Woods, said: “Our dynamic and demanding industr y can put huge pressure on those who ser vice it, so it’s essential they know where to seek help when it’s needed The benefits of an EAP which includes 24/7 in the moment support and access to a counselling ser vice extend far beyond the individual, positively impacting their relationships, work performance and overall satisfaction with life

“An EAP offers employees a lifeline and safe space to seek assistance to address personal or work-related issues without fear of judgement or repercussions, empowering individuals to proactively address their wellbeing needs and navigate life's challenges with greater resilience and confidence Beyond the practical, it fosters a culture of care and trust within an organisation to improve overall satisfaction among employees to drive long-term success "

To find out more about more about Hospitality Action’s Employee Assistance Programme and how your business can get involved in fundraising effor ts, please visit www.hospitalityaction.org.uk or call 0203 004 5500

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 impor tance of cleaning in hospitality settings and how to ensure your business achieves positive hygiene ratings .

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 right product for their own requirements

For example for those venues that feature a lot of textile surfaces it will be key to select products that are effective in tackling those types of surfaces Kärcher’s Puzzi 8/1 spray extraction cleaner is one such product that delivers outstanding cleaning results and high efficiency The compact spray extraction machine sprays the cleaning solution deep into the textile fibres and then removes any dislodged dir t This back suction performance also ensures quick dr ying and means that the textile surfaces can be used again quickly – ideal for the high demands of cleaning professionals in the hotel and hospitality sector

However, for those venues that are driven by the need to improve operational efficiencies, steam cleaners ability to reduce downtime may be a better option to turn to Steam cleaners, such as the compact SG 4/2 Steam Cleaner from Kärcher, even feature on-board water tanks that are specifically designed to help cleaning teams work non-stop for longer

Ultimately, in a climate where businesses are under more scrutiny than ever before , hospitality venues must evaluate their cleaning practices with a microscopic lens From products to staff to investment hygiene can have a direct impact on business success and must be prioritised by all

Sodexo’s Stop Hunger Foundation Raises £286,000

Held at the Amex Stadium in Brighton on Thursday evening (21 March) the evening was hosted by Sean Haley, CEO of Sodexo UK & Ireland, and a Trustee of the Stop Hunger Foundation, alongside Gareth John, Sodexo s European Director Legal Affairs and Chair of the Foundation, and Matt Dawson, Sodexo ambassador, broadcaster, and Rugby World Cup winner

Nearly 400 guests enjoyed a dining experience curated by Sodexo Live! which showcased sustainable and locally sourced ingredients, in collaboration with local 2013 MasterChef winner, Steven Edwards Dishes also included a plant-based kofta canape , thai curr y and petit fours from the Enactus Chance to Change project

As well as raising funds for the Foundation through a charity auction, guests also had the oppor tunity to buy a copy of the ‘Chance for Change’ cookbook and hear first-hand from Amina Missi who has benefitted from the initiative which is par t of the Foundation’s par tnership with Enactus to suppor t female refugees in the UK

Sodexo launched the Sodexo Stop Hunger Foundation in 2005 as a UK-registered charity and has suppor ted more than 70 national and local charities

During the last financial year alone , the Foundation donated more than £400,000 to 26 charities positively impacting just under 2 million people Over 1,800 Sodexo employees also spent 7,967 hours volunteering –of which 4,332 hours were skills-based – for good causes, including Stop Hunger s charity par tners

Last year its par tnership with FareShare surpassed £1 5 million in donations, fur ther amplifying the Foundation s dedication to combating food insecurity

Charity par tners receiving a Stop Hunger grant in 2023 included national organisations such as FareShare ,

The Trussell Trust SSAFA Chapter One and Enactus UK as well as regional and local charity par tners including Made in Hackney and The Bread and Butter Thing

Gareth John, European Director of Sodexo Legal Affairs and Chair of the Sodexo Stop Hunger Foundation said: Sodexo s Stop Hunger Foundation brings together people , resources and innovation to create sustainable solutions to help those grappling with food insecurity

“The Foundation aims to empower communities, par ticularly focusing on women who represent the biggest oppor tunity in eliminating hunger Initiatives like the ‘Chance for Change’ cookbook, are not only providing immediate suppor t but also fostering long-term resilience and independence

“This event is a celebration of what we can achieve together and a reminder of the work that still lies ahead We are hear tened by the incredible generosity of ever yone at the event who helped raise these much-needed funds for our communities ”

Sean Haley CEO Sodexo UK & Ireland and Stop Hunger Foundation trustee added: “Sodexo’s Stop Hunger Foundation epitomises our unwavering dedication to suppor ting the communities where we live , work, and ser ve Social impact is the driving force behind ever ything we do, and our colleagues across the UK and Ireland have exemplified this spirit once again through their exceptional volunteering and fundraising effor ts

The strategic goals of the Stop Hunger Foundation, which encompass fundraising and volunteering, are

Riding The Viral Wave: How Restaurants Can Rise On The Latest Tiktok Trends – Without Suffering Supply-Chain Sorrows

By Nigel Draper, Founder of Sor sco, a leading ser vice provider in supply chain and procurement (www.sor sco.co.uk)

THE NEW KEY INGREDIENT? SOCIAL MEDIA

Social media has been dictating diner habits for quite some time now, with foodie hashtags having greater influence over menu planning than many chefs themselves With an estimated 1 billion global users TikTok has become a par ticularly powerful driver of culinar y change , predominantly among younger generations, who are turning to the app as an alternative to Google , TripAdvisor and Yelp Indeed, digital marketing agency, MGH, estimates that 36% of TikTok users will place an order shor tly after their cravings are piqued by content they see whilst scrolling – influenced not just by official videos shared by the establishment but also by the organic reviews that customers have shared, as well

A UNIQUE PLATFORM

Less focussed on visual perfection than its older cousin, Instagram, the trends that appear on TikTok tend to be more transparent Creators draw in likes based on their honest, ‘just woke up like this’ attitude , adding fur ther credibility to any endorsements they’ve shared

GOING VIRAL

It doesn’t take much for restaurants to blow up on TikTok, either Take the suprême croissant – a circular, croissant-based pastr y lavished in icing and filled with flavour – introduced as a rival to the cronut (croissant-donut) by Manhattan baker y, Lafayette Grand Café, back in 2022 What star ted out as a small-scale competitive edge soon grew into an explosive social-media sensation, meaning that any good baker y wor th its salt has since added the treat to its regular rotation

The same thing happened with butter boards, burn cakes and sleepygirl cocktails – charcuterie-style bread selections, bir thday treats that reveal hidden rice-paper designs and cherr y-based drinks designed to help you doze off – are suddenly ever ywhere to be found

THE FAST PACE OF CHANGE

Things move so fast that it can be difficult for those unfamiliar with the for-you-page to keep up with what people demand Never theless, staying abreast of the latest buzzwords is becoming a must for those hoping to thrive and sur vive in hospitality - with MGH finding that 51% of people will now visit a restaurant simply to find a highly coveted menu item Videos of trending recipes have fur thermore shown to be enough to make 20% of TikTok users visit a restaurant from a different city – with 52% of those sur veyed willing to do so in the future

MEETING SUPPLY AND DEMAND

The major obstacle , then, is ensuring restaurants are prepared for the rapid cycling of trends and the potential for a sudden influx of custom, which can just as easily die down There’s no point purchasing thousands of packets of tofu ready for the next buzzword vegan dish, only to find demand has dropped in a matter of mere weeks, for example Equally, however, you don’t want to find yourself scrambling for egg replacements if your café becomes the next big vegan destination overnight, thanks to one glowing TikTok review

Thankfully better control over supply-chain processes is enough to overcome the challenge , allowing restaurants to ride the viral wave without the risk of over-stocking, under-stocking or contributing to the foodwaste problem

1. DATA ANALYSIS:

By incorporating real-time social media monitor ing and data analytics into regular demand planning, restaurants can stay abreast of the latest viral trends , ad usting inventor y accordingly

2. FLEXIBLE MENU PLANNING:

Foster ing a culture of adaptability when it comes to recipe creation is also essential, with the ntroduction of seasonal or limited-time offer s allowing leader s to capitalise on trends , without committing to ong-term supply-c hain stresses

3. COLLABORATION WITH LOCAL SUPPLIERS:

Perhaps the most impor tant strategy of all, establishing good relationships and strong ines of communication with local supplier s allows restaurant leader s to keep vendor s informed about potential trends and c hanges in demand ahead of time , suc h that they can adjust their own production and deliver y sc hedules

The QHotels Collection, the group of 19 hotels and resor ts across the UK, has announced the winners of its annual QYou Awards which took place last night (27 March) in a fun, 1980s-themed ceremony at the group ’ s Chesford Grange Hotel, Warwickshire

The QYou Awards celebrate the brilliant achievements and success delivered by the shining stars across the business, and those who go the extra mile to demonstrate true passion for hospitality

Richard Moore , Group Chief Executive of The QHotels Collection said: We are proud to celebrate tonight s winners and the fantastic achievements from 2023 recognising outstanding performance , innovation and dedication

I am ver y proud of what we have achieved and what the future holds for The QHotels Collection, which simply couldn’t happen without our people

The awards give us a chance to shine a spotlight on individuals and teams who had been leading lights, curiosity seekers, and the best version of themselves in all they have achieved across The Collection

As a business, a memorable experience for ever y single guest who chooses to stay with us is something we are all incredibly passionate about We strive ever y day to build a strong, positive reputation with all who encounter us our people our guests and those who we choose to par tner with ”

With its collection of stunning hotels and resor ts, from secluded rural hideaways to sophisticated city hotspots for couples families golfers spa and business guests the people behind The QHotels Collection share a passion for above-and-beyond ser vice As leaders in hospitality the group is always striving to be an organisation its people are ver y much proud to be a par t of, by making it a vibrant place to work, creating exciting oppor tunities for ever yone , and car ving out a future that flourishes

The business has invested heavily in its por tfolio, people and its operations and it continues to go from strength to strength In 2023, The QHotels Collection achieved year end goals, as well as securing growth in its reputation scores, an area which continues to be a number one focus towards achieving ultimate success Winners of the QYou Awards were chosen by their colleagues, who were invited to nominate individuals in their teams for their greatest achievements, including game-changing successes, their connections with guests, their creative and curious minds and, the innovators and trailblazers that have made the difference

The 11 awards included a new categor y this year ; for Brand Excellence and Innovation, which was awarded to Emily Poole and Jemma Chalmers from the Marketing Team at Head Office Fondly known as Jemily, the pair have worked with innovation and creativity over the last year to make the vision of Project Phoenix, the renovation and redesign of The QHotels Collection websites, a fur ther impor tant evolution of the brand Other key successes on the night included:

in accordance By restr icting to local wherever possible , they ll not only be helping to save the planet, but can also ensure that ingredients can be easily acquired at shor ter notice , giving them greater agility and adaptability to respond, without having to over-order

4. SUPPLIER DIVERSIFICATION:

Likewise , restaurants should avoid relying on just one supplier for their most cr itical ingredients , diver sifying supply wherever they can to minimise the impact of potential disruptions It only takes one bad week of under-deliver y to lose a sudden peak in TikTok custom for good Consider diver sification of your contingenc y plan for unexpected surges

5. INVENTORY MANAGEMENT:

Final y, inventor y management systems must be adopted to provide real-time data on levels of stoc k This prevents over-purc hasing and potential food waste , fur thermore preventing unnecessar y stra n on fluctuating supply

NAVIGATING THE TIKTOK TSUNAMI

TikTok has emerged as a formidable force , propelling restaurants from obscurity to overnight success The platform s unique blend of honest content and organic engagement has reshaped consumer behaviours and expectations, but the viral spotlight has proven a double-edged sword In order to navigate sudden fluctuations in supply and demand that the TikTok tsunami is capable of stirring successfully, hospitality leaders must embrace data analytics, flexible menu planning and collaboration with local suppliers Diversification and robust inventor y management are also a must allowing restaurant owners to ride the viral wave with both agility and adaptability – without ever losing their edge

Manager of the Year, Joanne Thorniley As Event & Group Sales Manager at Chesford Grange Hotel Joanne has reformed the entire sales office taking her team to new levels and going the extra mile , guaranteeing that customers leave happy and wishing to return

Team Member of the Year (Front of House) Catherine Clough, an F&B

Team Member at The Telford Hotel, Spa & Golf Resor t Cathy is caring and cheerful, a Breakfast Queen striving to ensure that all guests have a great star t to their day

Operations Manager of the Year, Andrew Price , Oulton Hall Hotel, Spa & Golf Resor t Since Andrew joined Oulton Hall, he has established himself as an integral par t of the leadership team and he exceeds guest expectations through his attention to detail

Team Member of the Year (Behind the Scenes), Maintenance Team

Member Raymond Dobbie is a vital member of the maintenance team at the DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resor t, dedicated to his role and a fountain of knowledge

The Hotel of the Year was awarded to Oulton Hall, which has seen considerable growth and exponential improvement in

Kate Nicholls Elected As Institute Of Licensing National Chair

The Institute of Licensing (IoL) has announce thed election of Kate Nicholls OBE as National Chair, effective 1st April 2024 David Lucas has been elected as Vice Chair, alongside existing Vice Chair Gar y Grant, effective immediately

Kate Nicholls OBE will take over from previous Chair Daniel Davies who has ser ved as National Chair since Januar y 2015

Daniel Davies will step down after a record nine years as IoL Chair, during which time he has overseen significant development within the organisation, representing the IoL at House of Lords Select Committees and many other key events, establishing the core team for the organisation and instigating additional member benefits including its LINK magazine Dan has been a superb Chair for the IoL and its longest ser ving

David Lucas joins Gar y Grant as Vice Chair of the IoL David is also Chair of the IoL’s East Midlands Region since 2008 and is heavily involved in much of the IoL s work, including working closely with the IoL team and suppor ting a number of stakeholder groups such as the National Licensing Forum and Local Alcohol Par tnerships Group He is also a member of the national Board of Best Bar None , the Committee of National Pubwatch, and a Consulting Editor of Paterson’s Licensing Acts

pleasure of working with my colleagues on the Board together with Sue and her incredible team

I therefore regard it as an honour to be elected as a Vice-Chair of the Institute and would like to thank Emma McHugh for my nomination and the members of the Board for placing their trust in me

“We are all extremely grateful to Dan Davies for the tremendous contribution that he has made to the development of the Institute and wish him ever y success in his ongoing commitment to the regeneration of New Brighton

“I look forward to an exciting future under the guidance of our new Chair, Kate Nicholls OBE, and will continue to provide my suppor t to Kate and all those who are dedicated to the growth of the Institute ”

Gar y Grant, Vice Chair of the Institute of Licensing, said: “I am thrilled that Kate Nicholls OBE has agreed to take on the impor tant role of Chair of the Institute of Licensing

“Kate is a highly respected and well-known figure on the national stage with exceptional leadership commercial and diplomacy skills She has been a good friend and suppor ter of the Institute over many years and a regular speaker at our national conferences and events

Kate Nicholls, National Chair of the Institute of Licensing and Chief Executive of UKHospitality, said: “I’m delighted to be joining the Institute of Licensing as its National Chair and I’m looking forward to working with our members and wider stakeholders across the many facets of the licensing landscape

“Having been involved in licensing matters for many years, I know how integral it is to hospitality businesses, and working towards excellence in this space is exactly the right goal

“I’d like to thank Daniel for all his work over the past nine years and for his commitment to the Institute of Licensing As its longest-ser ving Chair, he has left a clear legacy that I hope to build upon during my time as Chair ”

David Lucas, Vice Chair of the Institute of Licensing, said: “During my time with the Institute of Licensing, I have been able to meet a large number of members many of whom have become friends I have also had the

“The whole Board looks forward to working with Kate to progress the Institute fur ther and faster towards its goal of excellence in licensing , par tnership working and ensuring that all the voices of our wide membership are heard and amplified

To be joined as Vice-Chair by David Lucas is extremely welcome David has been an indefatigable stalwar t of the Institute , and its Board, for many years and his effor ts have rightly been recognised by the Institute in the recent past His elevation to Vice-Chair is proper recognition of his essential and vital work

“I would like to pay tribute to Dan Davies’ remarkable tenure as our longest ser ving Chair over the past nine years The Institute has grown leaps and bounds during his leadership as a result of his immense effor ts, charisma, commercial nous, and leadership We will remain forever grateful to Dan and he will always find a warm welcome at the Institute ”

Taking a Closer Look at

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

Bar Operator Arc Inspirations Scores £7m Investment To Accelerate Growth

said:

and

grateful to

can 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 high-

4 ENCOURAGE FAN ENGAGEMENT Encourage

5.

USE BANNERS FOR DIRECTIONAL SIGNAGE

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

‘Tis The Season To Plan For A Very Merry On Premise 2024

Suppliers and operators generated strong festive trading last year despite the cost of living crisis, CGA by NIQ s Christmas Repor t 2023 flags what they can do to have another happy Christmas in 2024

Research for the 2023 Christmas Repor t found that nearly three quar ters (73%) of consumers visited a licensed venue over the festive season It helped to create high single-digit sales growth through both the CGA RSM Hospitality Business Tracker and the CGA Daily Drinks Tracker

However, the number of people going out fell by five percentage points year-on-year, as high inflation put pressure on spending Nearly all (97%) consumers told CGA they had been affected by rising costs to some extent and four of the top five reasons for not going out over Christmas related to the cost of living in some way

Never theless most consumers remain keen to eat and drink out whenever money allows When asked what they would prioritise over Christmas if their disposable income fell, 29% stated that visits to the On Premise would remain in their top priorities, demonstrating how impor tant the sector is for consumers over the festive season

CGA s 2023 Christmas Repor t also highlights the most popular occasions and dates for festive drinks and meals, indicating where to focus attention while planning for 2024’s festive period Food-led visits were the pri-

ority in 2023, with numbers visiting restaurants and food-focused pubs rising year-on-year by four and one percentage points respectively Visits to bars and drinking pubs fell by four and two percentage points

These channel shifts extended a trend that was in play throughout 2023: a movement away from late-night visits in favour of earlier and lower tempo occasions Well over half of consumers said they went out for relaxed or quiet drinks (57%) or casual meals (56%) nearly double the number who went out for a special occasion (30%) However big festive occasions remain pivotal and Christmas Eve New Year’s Eve and 23 December were the three top dates in people s diaries

Matt Meek, CGA by NIQ Senior Client Manager, said “Our repor t shows eating and drinking out remains at the hear t of Christmas in Britain even during a cost of living crisis But while many consumers spent freely, the increase in people staying at home is a reminder that visits can never be taken for granted If inflation and interest rates ease , these people will hopefully feel more money in their pockets as the year goes on, which could make 2024 the best festive season since before COVID-19 Strategies will need to build on the lessons learned in 2023 and pinpoint exactly where , when and why people go out in December and our research provides the ideal foundations for success ”

Urban Pubs & Bars Announce Opening Of The Red Setter In Battersea

Held at the Amex Stadium in Brighton on Thursday evening (21 March), the evening was hosted by Sean Haley CEO of Sodexo UK & Ireland and a Trustee of the Stop Hunger Foundation, alongside Gareth John, Sodexo s European Director Legal Affairs and Chair of the Foundation, and Matt Dawson, Sodexo ambassador, broadcaster, and Rugby World Cup winner

Nearly 400 guests enjoyed a dining experience curated by Sodexo Live! which showcased sustainable and locally sourced ingredients in collaboration with local 2013 MasterChef winner Steven Edwards Dishes also included a plant-based kofta canape thai curr y and petit fours from the Enactus Chance to Change project

As well as raising funds for the Foundation through a charity auction guests also had the oppor tunity to buy a copy of the ‘Chance for Change’ cookbook and hear first-hand from Amina Missi who has benefitted from the initiative , which is par t of the Foundation s par tnership with Enactus to suppor t female refugees in the UK

Sodexo launched the Sodexo Stop Hunger Foundation in 2005 as a UK-registered charity and has suppor ted more than 70 national and local charities

During the last financial year alone , the Foundation donated more than £400,000 to 26 charities positively impacting just under 2 million people Over 1,800 Sodexo employees also spent 7,967 hours volunteering –of which 4,332 hours were skills-based – for good causes, including Stop Hunger’s charity par tners

Last year its par tnership with FareShare surpassed £1 5 million in donations, fur ther amplifying the Foundation’s dedication to combating food insecurity

Charity par tners receiving a Stop Hunger grant in 2023 included national organisations such as FareShare , The Trussell Trust SSAFA Chapter One and Enactus UK as well as regional and local charity par tners including Made in Hackney and The Bread and Butter Thing

Gareth John European Director of Sodexo Legal Affairs and Chair of the Sodexo Stop Hunger Foundation said: “Sodexo’s Stop Hunger Foundation brings together people , resources and innovation to create sustainable solutions to help those grappling with food insecurity

“The Foundation aims to empower communities, par ticularly focusing on women who represent the biggest oppor tunity in eliminating hunger Initiatives like the ‘Chance for Change’ cookbook, are not only providing immediate suppor t but also fostering long-term resilience and independence

“This event is a celebration of what we can achieve together and a reminder of the work that still lies ahead We are hear tened by the incredible generosity of ever yone at the event who helped raise these much-needed funds for our communities ”

Sean Haley CEO Sodexo UK & Ireland and Stop Hunger Foundation trustee added: “Sodexo’s Stop Hunger Foundation epitomises our unwavering dedication to suppor ting the communities where we live work, and ser ve Social impact is the driving force behind ever ything we do, and our colleagues across the UK and Ireland have exemplified this spirit once again through their exceptional volunteering and fundraising effor ts

The strategic goals of the Stop Hunger Foundation, which encompass fundraising and volunteering, are integral to Sodexo’s regional social value strateg y They underscore our ethical manifesto for leading the way in improving the quality of life for society and our planet ”

Wellness Trends In 2024, And What Hospitality Is Doing To Cater To Them

hiking emerges not merely as a trend, but as a pivotal aspect of guest satisfaction With global hiking footwear sales soaring to an impressive $19 7 billion it's evident that hotels need to seize the oppor tunity to integrate mindful exploration into their offerings setting new holistic standards

By leveraging on-site amenities such as pilates studios pools and g yms or even turning empty rooms into facilities for exercise – as we do with yoga lessons in Burgh Island’s Grand Ballroom – hotels can offer guests a diverse array of options Taking advantage of the hotel’s location for outdoors activities will also give guests some much-needed fresh air, whether through guided city walks or, in the case of Burgh Island, a scenic coastal hike along the Southwest Coast Path – England s longest National Trail – and a dip in our unique natural mermaid pool in the South Devon Sea

UNPLUGGING IN THE DIGITAL AGE

In a modern era dominated by screens, more people than ever are in need of a digital break, with 15 million UK internet users opting for a digital detox last year Compounding this need to disconnect is the growing prevalence of burnout something 80% of Londoners admitted to suffering from last year with 49% admitting to checking work emails for at least one hour a day whilst on holiday

Brits were able to grab one of 100,000 free pints at their local Greene King pub in celebration of rain falling which fell yesterday (March 25)

The offer went live for 24 hours from 11am on 25th March, and customers can choose one free drink from a range of options, including cask ales, lagers and craft beers such as Greene King’s Level Head Greene King IPA and Flint Eye or a selection of soft drinks

All pub goers must do to quench their thirst is head to a local par ticipating Greene King pub and say the key words “it rains, we pour ” when ordering

The pub company and brewer’s biggest ever round was triggered at 08:00 am today, after much anticipation the official Greene King Rain Drop Detector was set off, meaning the nation can head to their local pub and enjoy a free pint

Penny Brown, Managing Director at

It's no surprise that the allure of electronic escapes is on the rise driven by the undeniable benefits they offer Among these advantages lie improved sleep quality diminished stress levels and an enhanced sense of mental wellbeing Fur thermore , tuning out from the noise of technolog y can also bring an increased appreciation for the outdoors Positioned on a secluded tidal island, Burgh Island Hotel offers an unparalleled retreat experience Notably, at the Hotel, digital devices are deliberately absent from rooms and are only available on request, allowing full immersion in the island’s wonderfully wild nature

Often, we are too engrossed in our screens to be able to take a step back and realise the benefits of disconnecting, and this is something hospitality leaders will be looking to promote in the coming year

CULTIVATING WELLNESS THROUGH SUSTAINABILITY

Another dimension of the hospitality experience that will be at the forefront of 2024 is sustainability Consumers are now making a more conscious effor t to travel more sustainably A recent study underscores this shift, revealing that a substantial majority – up to 70% – of consumers are willing to invest more in products and ser vices prioritising sustainability Moreover over 80% of tourists consider sustainable travel a paramount concern, highlighting its significance in their decision-making process For boutique hotels, this presents not only a business oppor tunity but also a means to instil confidence and peace of mind in guests Membership in initiatives such as the Sustainable Hospitality Alliance , which boasts prominent names like Marriott, Hilton, and Caesars, demonstrating that sustainable commitments are no longer optional pursuit for hospitality businesses, and hotels must step up to the challenge

One par ticular sustainable practice we encourage at Burgh Island is sourcing local produce for our kitchens

The benefits of local, seasonal food are many: reducing food miles and food waste , eliminating the need for chemicals and pesticides, bolstering the local economy, and, significantly, enhancing the freshness, healthiness, and flavour of our meals

Fur ther to this, contributing to a more sustainable world has a positive correlation with mental wellbeing, through reducing stresses such as climate anxiety, something experienced by 65% of people By incorporating more sustainable practices into daily operations hoteliers can provide guests with enhanced experiences and an increased peace of mind while taking steps towards reducing the damage done to our planet

As establishments embrace an increasingly diverse range of offerings and sustainable practices they become a vanguard for a future wherein comprehensive wellbeing takes precedence in ever y guest interaction Each reser vation made at hotels committed to sustainability initiatives reinforces the idea that responsible travel and unparalleled luxur y are not mutually exclusive but rather complementar y, fostering a paradigm shift towards conscientious decision-making in the realm of hospitality This strategic approach will not only enhance hotel brands but also drives the hospitality industr y forward to a brighter more sustainable future

The nine-foot-tall pint glass shaped detector situated at Great Nor thern Warehouse in Manchester city centre , lit up triggering the launch of the offer across the countr y, as the first drops of rain fell on the city

The giveaway follows new national research revealing Manchester is the UK s wettest city, with over one

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

in five of the nation claiming it’s the place that rains the most in the entire countr y

Despite over eight in ten Brits (81%) believing rain is quintessentially British, almost three

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

Müller Vitality Plant-Based Launches into Out of Home Sector

customers

From June , chefs and operators will be able to purchase Müller Vitality PlantBased Thick & Creamy and Müller Vitality Plant-Based Healthy Balance Plain yogur t alternative

Made with a blend of gluten free oats and coconut, both products are vegan and a source of Calcium, B12 and Vitamin D

To ensure maximum flexibility, both variants will be available in plain flavour This gives customers the opportunity to use it across their menu throughout the day

They can also be mixed with a new range called Müller Mixables to create plant-based toffee , peach or strawberr y yogur

Colman’s, the UK’s number one mustard brand , has par tnered with premium hand cooked crisp brand, REAL, to relaunch its Ham & Mustard Crisps with the iconic taste of Colman’s English Mustard

Available exclusively in the food ser vice channel from April the REAL Ham & Colman s Mustard Crisps pack a distinctive Colman s flavour punch and is set to be the perfect pairing to a drink, whether that be a pint, a chilled diet coke , or a delicious sandwich

With expected sales of over 1 5m packs a year REAL Ham & Colman’s Mustard Crisps is a huge oppor tunity for more people to enjoy Colman’s in a different way, whether they are existing fans or new to the famous condiment

REAL has been making premium hand cooked crisps with punchy flavours for the food ser vice sector since 1997 With this collaboration, the brand’s fifth bestseller2 Ham & English Mustard has been given an upgrade with a boost of Colman’s English

Mustard’s fier y flavour that is loved across the nation

Jolanda Wells Licensing Manager at Unilever said: “Not only are crisps the nation’s favourite snack , but they are also the number one item people buy alongside a drink or a sandwich when eating out To help operators tap into this oppor tunity, we ’ ve brought together two iconic British brands to give people the ultimate ham and mustard crisp combination, which we know Colman’s aficionados will love ”

England Saunton Sands Hotel is its flagship hotel, with stunning views, luxurious accommodation, a spa and two dining venues Upholding the standards of a 2 AA Rosettes awarded kitchen requires a workwear supply from a company that shares the same ethos - to deliver unwavering quality and always go the extra mile

CLEAN suppor ts Saunton Sands Hotel with freshly laundered chefs and kitchen uniforms which consist of Coolmax Chef Jackets Chef's Trousers and Aprons

Protect your business, and your customers

CLEAN employ real people who understand that without a robust and reliable supply of linen and workwear, many businesses would simply be unable to operate CLEAN know what customers’ value most, it is ser vice and reliability - perfectly laundered hygienically clean linen and workwear that they can take for granted Our customer ser vice and laundr y teams,

can also provide floor protection and dust control mats and/or washroom and hygiene ser vices but don’t just take our word for it :

Learn how CLEAN's workwear ser vice provides fresh clean uniforms to food manufactures producers and commercial kitchens ever y day

Saunton Sands Hotel:

The Brend Collection is a family-run company with eleven hotels across multiple locations in southwest

Taking the Fear From the EHO Inspection

Ask any food operation and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights But it shouldn’t - for establishments who audit carefully and have the right checks and processes in place , an inspection should be an oppor tunity to demonstrate their competence and secure that crucial 5 rating

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards Dependant on the evidence available during the inspection the EHO will score the premises in three key

and advice and can help a

from www thesaferfoodgroup com

Sir Woofchester’s - Canine Hospitality

The course details the three areas of an inspection and how it will be under taken Learners are suppor ted by a comprehensive checklist that allows them to analyse their own operation s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

‘How to secure a 5 rating’ uses a blend of video and written content to suppor t the learner throughout their training Businesses with SFG accounts can secure access to the free course for any employee with a learner account –adding even more value to our comprehensive food safety training por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information

You

•

•

• Enhances staff engagement & en oyment

• Link to other initiatives – c har ityfundraiser s online competitions

Water

• Great socia media content & word of mouth marketing

• Contr ibutes towards improved reviews

• Fully compliant with legis ation etc

WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners ’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

The pandemic has seen a behaviour change , with more dog owners choosing the UK for their shor t breaks or annual holidays

The cost of boarding kennels & pet-sitting has risen so your customers now increasingly want to bring their dog with them!

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets as well as tourist attractions

See the adver t on page 17 for details or visit www sirwoofchesters com

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

the hospitality industr y consumers are still looking for green ways to spend their money As retail guru Mar y Por tas puts it 'Ever y £1 spent is a vote for how we want to live' Businesscompanion co uk is a free government backed website , written by trading standards professionals that helps you comply with consumer protection law which includes green claims This will help ensure that your green claims around your food, drink, and even the way your business operates will be legal On the site you’ll 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

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

• Don’t be afraid to c hallenge your suppl er s on their environmental c laims

• Familiar ise your self w th the Competition and Market Author ities Green Claims Code

• If you need fur ther nformation or want to c hec k if your products or ser vices comp y then down oad your copy of the free Net Zero gu de avai able on www businesscompanion info/focus/net-zero-forbusinesses

Net zero for businesses | Business Companion

www businesscompanion info See the adver t on the per vious page

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

Sustainability shouldn’t be difficult But, with ever present energ y demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions

However as a sector it has been one of the first to lead the charge in sustainable practices Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of and seeking to par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily

The existence of such sustainable culture is par ticularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings Water heating – which alone can account for anywhere up to 30% of overall daily energ y demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to

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

range is accessible and can be enjoyed by all

With contract distilling offer for clients to have their own brand range of spirits and events thrown in for good measure , the team at G&Tea are cer tainly flying the flag for the South West and growing 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!

World's First Pre-Mix Is A Party For Your Taste Buds!

Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in Februar y) Pergola Drinks is introducing a second new drink: Tequila and Tonic

The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla

Pergola Drinks has been created by husband and wife team Rahul and Sheetal Mur thy The company is a cocktail creator with a focus on the premium market

Sheetal said:

"Say goodbye to boring drinks! Pergola's unique flavour combos take the tequila experience to a whole new level

"Say hello to the world s first canned Tequila and Tonic that's gonna blow your mind! It's like a par ty for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar "

Last month,

will be a hit at your establishment providing your customers with an unforgettable drinking experience

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 has Arrived in the UK Spirits and Mixers

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

with the dir ties and push the button

Another bonus is that you only pay when you ’ re washing, when you are actually using the machine So if you re not open one or two days a week your dishwasher isn’t costing a bean

PPW is available on Winterhalter UC (undercounter) and PT (passthrough) machines all of which as well as delivering top notch results have energ y and water saving features fitted as standard That means as well as getting superclean dishes and glasses, you’ll be reducing running costs There’s no contract, so you

Kitchen

The Microsave brand is well known throughout the foodser vice industr y for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessar y repairs, essentially protecting their investment

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merr ychef, Panasonic and the Lincat Cibo + as well as others

Manufactured in Europe , the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills The

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More assistance and technical advice is always freely available from the experienced Pump Technolog y Ltd team, who will ensure that the correct pumping system to meet the required discharge pumping parameters is

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-

In the fast-paced world of adver tising, businesses are constantly on the lookout for effective solutions that deliver immediate results without draining their budget Enter HFE Signs a company that has revolutionised the adver tising game with its high-quality banners and online librar y These banners are not just any ordinar y form of adver tisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly This ar ticle delves into why HFE Signs banners are considered the best form of adver tising for businesses seeking immediate impact

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HFE Signs has earned its reputation by providing banners that stand out for their superior quality Crafted from durable materials, these banners are designed to withstand the elements, ensuring your message remains

The

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ONLINE BANNER

LIBRARY

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-

At Roché

cepts and practical tips to maximise the impact of your banner adver tising All designs can be tailored to your specific requirements at no additional cost!

CUSTOMISATION AT ITS BEST

One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design suppor t they offer Understanding that ever y business has unique adver tising needs HFE Signs provides a bespoke ser vice that allows businesses to tailor ever y aspect of their banner, from size and design to maximise your message

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In today’s fast-moving market, timing can be ever ything HFE Signs stands out for its rapid production and deliver y times, ensuring that businesses can launch their adver tising campaigns without delay Order your custom banner today for deliver y tomorrow! (weekdays)

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Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness Compared to other adver tising mediums that require ongoing investment, banners from HFE Signs are a one-time purchase that continues to deliver results long after the initial investment This affordability, combined with the banners durability and effectiveness, provides businesses with a

Catering Equipment Ltd

high return on investment, making it an attractive option for companies of all sizes and budgets With 8ft x 3ft banners priced at just £45+vat you really can’t go wrong!

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Visit www hfe-signs co uk or see page 3

website www kangaboxuk com

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products

capacities and attractive colours Kängabox are available in eight different designs and four different depths

The various gastronorm pizza ice cream and euro norm formats are available

Our Transpor t Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen Comprehensive product details can be found on our

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment See our extensive range of products on our website clickonstore net Catering Equipment Ltd are a family firm that has been trading for almost 30 years Our commitment is to our customers you are the most impor tant people in our business

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and wor thwhile experience Call the team on 0121 773 2228 now

Outdoor Spaces

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson The company founded in 2007 comes from Margaret’s many years of experience in furniture retail combined with a love for all things

Sustainable Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways

Seeing obvious shor tfalls, Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of trees from previously illegally logged ground so that re-plantation can occur, an essential under taking to create reusable ground Incidentally, these now form our teak root tables

Sustainability means more than just suppor ting the timber supply chain; we also suppor t the local communities to which this trade is their only source of income We ensure fair pay and equitable wages for these communities to allow them to flourish

Closer to home in the UK we also suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified woodlands

All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss All our products are manufactured using traditional, tried, and tested methods which will ensure longevity meaning less replacement and less timber needs to be used

www.sustainable-furniture .co.uk vicky@sustainable-furniture .co.uk 01726 884123/07878 851693

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather MG Timber specialise in

While

British summer!

If you ’ re looking to create a stylish and contemporar y outdoor area for drinks and dinner, look no fur ther than the water and UV resistant Plaza range The durable

Welcome The Crowds With Flexible

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www.healeyandlord.co.uk for more details

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or

Property and Professional

Oaknorth Completes £232m Club Loan To FamilyRun Business, Splendid Hospitality Group

OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has par tnered with HSBC on a £232m club loan to Splendid Hospitality Group Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a por tfolio of 24 hotels from London to Bristol, York to Edinburgh covering economy, midscale , upper midscale , boutique , and luxur y markets For over 30 years, it has built an excellent reputation as well as an impressive por tfolio of proper ties with brands including IHG Accor Marriott and Hilton

The club loan will suppor t future capex works including the extension of Hilton London Bankside based in Southwark The hotel currently has 292 rooms, as well as a disiller y bar, restaurant, executive lounge , conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests The capital will enable Splendid to extend the hotel, adding a futher 76 rooms

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: “Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNor th and HSBC share The teams demonstrated in-depth knowledge of the hospitality sector, and a clear understanding of what makes our business unique We are incredibly for tunate to operate hotels across the UK,

with over seven different brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we’ll be able to continue delivering the exceptional ser vice and quality, as well as the extraordinar y experiences our guests have come to know us for over the decades ”

Ben Barbanel, Head of Debt Finance at OakNor th, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y, and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business but also because it is the largest club deal we ’ ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ”

Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: “HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue suppor ting this best in

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA),

For an initial investment star ting at £11,999 plus

franchisees will receive comprehensive training, all necessar y equipment and a steady flow of leads from Stocktake UK's head office The offer is designed to appeal to individuals