CLH Digital - Issue #209

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

At first glance our lead stor y about falling inflation would be considered news most welcome!

The recent dip in UK inflation, from 3 4% to 3 2%, might seem like a positive development at first glance However, for those in the hospitality industr y, this reduction in inflationar y pressure is hardly cause for celebration A closer look reveals that the challenges faced by hospitality operators persist despite this modest decline

A repor t released earlier this month by industr y analysts CGA highlighted the stark disparities in inflation between hospitality and retail sectors In March 2023, food inflation in hospitality and retail briefly met at a troubling 19% Since then, while retail inflation measured by the Consumer Price Index has moderated, inflation in hospitality remains stubbornly high, currently sitting at 2 4 times the rate of retail inflation

While any reduction in inflation is welcome , it is imperative that these savings are passed on and realized by operators on the ground, who continue to operate under immense pressure

CGA’s repor t earlier this month did explain that supermarkets often experience a quicker reduction in food inflation Their ability to rapidly pass on savings from decreased energ y and commodity prices to consumers is a key factor This is assisted by their streamlined supply chains and the ability to adjust prices rapidly in response to market shifts and governmental pressure

Hospitality suppliers, with their more complicated operational models, struggle , I understand, to pass these cost savings as quickly

Despite these challenges, there are glimmers of hope within the sector Recent research from the Oxford Par tnership suggests that the first quar ter of 2023 ended on a positive note for on-trade establishments Easter festivities drove a notable uptick in sales volume , with an impressive 2 4% increase compared to March 2023 Some outlets even experienced growth rates surpassing 7%, signalling a potential resurgence in consumer confidence and spending within the hospitality market

Fur ther research from consumer adviser Circana on page 7 Is fur ther welcome news with the research revealing that the foodser vice market is going through something of a resurgence Spending in restaurants pubs café’s and quick ser vice outlets

has returned to double-digit growth, and not before time!

The research did reveal that consumers are becoming smar ter and adapting spending habits, seeking out promotions and any money-saving techniques In shor t consumers believe that prices are too high, and I would agree but that is not a criticism of the sector, more of a criticism of those running the economy

That said, we really do need to encourage the public to come out more often, it can be pretty soul destroying “playing to an empty galler y ” I do remember back in the 1980s when I have my own wine bar restaurant here in Bournemouth how soul destroying it can be to open up and sometimes not have a single customer all evening!

That taught me the value of marketing, discounts, theme nights, goodwill gestures which, I have to admit, were sometimes at a loss in the first instance , but did lead to long-term sales and gains

As operators navigate through these fluctuations, we are ver y much hoping to bring some ideas from industr y exper ts, par ticularly as we approach a wonderful summer of spor t, on how to capitalise on current consumer trends, get people out more often and more impor tantly when they are out then keep them spending!

I can always be contacted at edit@catererlicensee .com

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

EDITOR

Peter Adams

Food Inflation Falls... But Hospitality Yet to See Benefit

reduce the different component costs of doing business for our nations iconic breweries and pubs must be commitments in the manifestoes of the main par ties ahead of the general election, including a likely budget this September ”

DECELERATION IN “HIKES”

The Night Time Industries Association (NTIA) was not as positive , dismissing the news of the inflation decline , saying it “merely signifies a deceleration in operator costs and price hikes”

a percent it’s music to my ears

“In order for British businesses to innovate and expand their ventures, we need greater investment into star tups and into scaling our enterprises and inflation falling should be conducive to increasing investor interest in our best and brightest – especially if that decline is coupled with falling interest rates in the near future ”

UNSETTLED ECONOMY

rate of their counterpar ts in retail Hospitality has dealt well with the inflation crisis but has inevitably had to pass on higher costs to menus, which in turn compromises consumer spending We will hopefully see more easing over the spring and summer, but for now the trading environment remains challenging ”

POSITIVE NEWS

Kate Nicholls, Chief Executive of UKHospitality, said: “Inflation continuing to fall is ver y positive for the economy We now need to see this reflected in an easing of interest rates, which will reduce costs for businesses and incentivise investment in growth

“This is par ticularly impor tant for par ts of the economy where prices are more stubborn like hospitality

“Inflation in our sector is more than 50% higher than the national figure and this is before we see the effect of the £3 4 billion increase in rates and wages which hit the sector this month

“With a clear trend of inflation easing across the economy, it’s time for central banks to suppor t businesses and drive investment ”

British Beer and Pub Association chief executive Emma McClarkin said that until there was a fall in interest rates the cost of doing business within the sector would remain a pressing concern adding: “The beer and pub sector is a truly economic bellwether and impactful ways to

Michael Kill CEO NTIA said: “It’s ver y hard to do anything but commend the slow in inflation with the recent repor t indicating a slight decline in inflation figures now resting at 3 2% However it’s imperative to acknowledge that this decrease merely signifies a deceleration in price hikes, rather than a genuine alleviation of the burdens faced by businesses at the operational level Despite this statistical dip, the reality ‘at the coal face’ remains unchanged – operating costs continue to suffocate our industr y ”

“It’s crucial for the government to recognise that the path to recover y demands more than mere patience; it necessitates decisive fiscal action Before the impending election announcement we urge the government to address this pressing issue through a targeted inter vention, par ticularly in the form of a VAT cut Such a measure would inject much-needed relief into our struggling sector, enabling businesses to not only sur vive but thrive amidst these challenging times Ignoring this imperative could risk prolonging the economic hardship faced by countless establishments within the Night Time Industries We implore policymakers to act swiftly and decisively in suppor t of our industr y ’ s recover y ”

BETTER PLAYING FIELD

Sam Mar tin, CEO of Peckwater Brands, said: “All entrepreneurs will welcome today s drop with open arms Businesses have been grappling with rising costs for too long and a more stable economic environment means a better playing field for star tups ”

“Nothing about the past two years has been easy for UK star tups –the high-inflation, high-interest landscape has led to decreased consumer activity, stagnant investment, and a general lack of momentum across almost all sectors Ever y time I hear inflation has fallen even a fraction of

Tina McKenzie , Policy Chair, Federation of Small Businesses (FSB) said that the fur ther fall in annual inflation is good news for small firms' future expansion plans, although the wider economic situation is still unsettled said: “March’s fall in the annual consumer price inflation rate takes some more of the heat out of rising prices for small businesses It’s difficult to overstate the toll that the cost of doing business crisis exacted on small firms, so fur ther signs that its worst effects are firmly behind us are ver y welcome ”

“Small business owners know all too well that they can never be complacent, especially in an economic situation characterised by sluggish growth and rising unemployment However, there are some early indications that small business confidence levels are recovering, which – if it translates into investment and expansion plans being put into action by small firms – is good news for our economic growth prospects

“Small firms will now turn their eyes and their hopes to the Bank of England, and will hope that the base rate cut many have been eagerly awaiting arrives sooner rather than later We don’t want to risk stifling the small upward movement in GDP recorded in the first two months of this year

“We’re calling again for the Government and for politicians of all stripes to think ver y hard about how they can best suppor t small business growth to provide the best possible platform for entrepreneurs to star t up new ventures, and for existing businesses to expand and thrive

“Small business owners will be watching carefully to see what is being proposed to help them in this election year Policies which are targeted at helping small businesses to grow, take on staff, and innovate are needed so that green shoots can take root and flourish

Pushing the

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 channel, and a full range of payment solutions to choose from, security is also impor tant No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must regardless of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers

Taking the worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambitions to grow and hopefully thrive in even the most challenging of environments

Some 35 years of experience in suppor ting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future

We’re proud to suppor t UK hospitality businesses be a par t of that

The new structure will also mean that there is space to hold more events and meetings within the garden, suppor ting groups to socialise together which can help to tackle rural isolation, and improve wellbeing

Chair of Yr Heliwr Rhodri Evans said: “This wonderful outdoor events space will encourage local people to spend more time together and volunteer in the garden It will also provide an outdoor space where we can offer educational as well as social events ”

Pub is The Hub Wales advisor Malcolm Harrison said: “This events space will have a positive impact in helping to bring people together to help combat loneliness and isolation Volunteering in the garden and using this outdoor space will have a real social benefit for local resi-

tant resource for locals

By creating a new formal seating area inside the gazebo with benches and chairs the garden committee plan to enable more activities such as apple pressing volunteer training and coffee and cake mornings

Celebrations And Early Easter Boost Growth In March

Britain’s top hospitality groups achieved above-inflation like-for-like sales growth of 5 2% in March 2024, the latest CGA RSM Hospitality Business Tracker reveals

Many operators will have enjoyed the boost to trading that events such as Mother s Day and St Patrick s Day brought, but the high growth metrics seen in the Tracker have been aided by early Easter Bank Holiday revenues falling into March 2024, while last year Easter trading fell into April 2023

The Tracker produced by CGA by NIQ in par tnership with RSM UK shows celebrations delivered par ticularly strong growth for the managed pub sector, where like-for-like sales were up by 7 2% in March Growth was softer for restaurants at 3 4%, and the On The Go segment has seen 5 2% decline

Whilst bars still recorded a decline of 0 5% in March this is somewhat of an improvement from the 13 6% and 7 4% declines in Januar y and Februar y respectively showing the impact the early Bank Holiday weekend celebrations and holidays has had on the hospitality sector this month

For the first month since November restaurant pub and bar groups achieved higher growth outside London than within the capital March sales inside the M25 were 4 0% ahead of last year, but ahead by 5 7% beyond it Karl Chessell director – hospitality operators and food EMEA at CGA by NIQ said: “These figures are

Loungers Looks to 600 Sites as Expansion Accelerates

Bar/restaurant chain Loungers Plc operating under the Lounge , Cosy Club and Brightside brands continues to grow with a new opening ever y ten days this year, contributing to local economies with considerable investment and job creation at each location

The company ’ s growth is underscored by a series of industr y accolades, including Best Pub/Bar Company, cementing its position in the hospitality sector

The chain, which was launched by three friends in South Bristol less than two decades ago now has 257 sites

In the past three months the group opened new Lounges in Bromsgrove (Verraco Lounge), Chepstow (Pontio Lounge), Macclesfield (Panadero Lounge), Westwood Cross (Riparo Lounge), Bracknell (Pineto Lounge), Ilkley (Vitello Lounge), Sidcup (Sar to Lounge) and Yeovil (Barolo Lounge)

The sites range from brand new developments to former banks, retail outlets and restaurants on the high street and in shopping centres demonstrating the variety and versatility of the Lounge concept

With each new Lounge site almost £1m is invested into the local high street and an average of 30 new jobs are created

Alex Reilley, chairman and co-founder of Loungers, said: “With a new site opening ever y 10 days so far this year across a wide variety of locations in the UK, Loungers continues to go from strength to strength with a fantastic pipeline ahead

“We still firmly believe that there is scope for over 600 Lounges and are more excited than ever about the future of this business ”

encouraging for hospitality after a slow star t to 2024 and show that people remain eager to celebrate holidays and special occasions in restaurants, pubs and bars While spending remains tight for many consumers, we can be cautiously optimistic that their confidence will continue to increase in 2024 in line with an easing of inflation Operators still face severe headwinds, and it may be some time before they generate sustained real-terms growth, but March showed the sector is moving in the right direction ”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “An early Easter break and the arrival of Spring weather gave rise to inflation-beating sales growth in March, with pubs the main beneficiaries as friends and family opted to celebrate in their local establishments After two months of sluggish growth to start the year operators will be hoping these results represent the green shoots of consumer confidence returning to the market as inflation slows and energy prices fall

The sector has seen several high-profile closures in recent months, with more challenges to follow including minimum wage and rates increases in April and changes to tipping legislation in July All will be hoping that this sales momentum can continue into the summer months to give businesses some much needed breathing space and help balance the books ”

‘Double-Digit Growth for Out-of-Home Dining , with Increased Spending Forecast – Research Reveals

Research from consumer advisor Circana, the UK’s foodser vice market is experiencing a resurgence Consumer spending in restaurants, pubs, cafés and quick-ser vice eateries returned to double-digit growth with a rise of +10% year-on-year This hunger for out-of-home (OOH) dining is not just a flash in the pan as forecasts indicate a steady rise of +6% year-on-year in consumer spending throughout 2024, with visits also expected to rise by almost +3%

When asked about their financial situation over the next six months, 26% of consumers said they were optimistic and expected it to improve With this increased confidence , nine out of ten consumers (91%) repor ted that dining out remains comfor tably within their budget Fur thermore , almost one-third (32%) asser ted that their restaurant-going habits remained unchanged due to their stable finances, reflecting a +13%pp increase in this sentiment compared to last year While 9% said they could no longer afford to eat out in bars and restaurants

This surge in dining enthusiasm coincides with a steadily growing population of self-proclaimed ‘foodies’ with the number of people who identified as passionate about food experiences increasing to 21% (+7%pp) compared to 2023

Seton Leung Head of UK Foodser vice Circana said: “Restaurant-goers are becoming smar ter and adapting their spending habits in the eating-out industr y Although consumers are becoming more optimistic in their personal financial situations, the fact remains that the cost of eating out is a lot higher than it has been in the past, and one of the most popular money saving techniques is for consumers to seek out promotions

The alternative is that consumers will drop items from their order, or simply visit bars and restaurants less often To mitigate the latter from happening it is impor tant for restaurants to promote money-saving incentives to tr y to win back some of the lost footfall following heavy price inflation, given that a third of Brits claim to still be able to afford eating out ”

UK DINERS REMAIN CAUTIOUS AMIDST RISING COSTS

However, Circana’s research also highlighted a notable gap in the return to pre-Covid dining visits across Europe The UK lagged significantly with a -20% deficit compared to 2019 marking the largest gap among the ‘Big 5’ (Including Germany France Italy and Spain) Germany followed the UK with an -11% gap Spain boasted the closest return to its pre-Covid numbers, with just a -4% decline in visits, while also recording the highest increased spending of +11%

Amid rising dining costs, which averaged at +34% vs 2019 prices, around 50% of consumers expressed that restaurant prices have become too much, with two-thirds (66%) expecting prices to continue to increase To curb spending, half of these consumers altered their dining habits, with 27% opting to dine out less frequently When dining out, many customers sought ways to save by looking for the best value oppor tunities, with 43% searching for promotions, 24% avoiding high-priced menu items, and 9% opting for less expensive alternatives

Customers were also being more careful with spending on extra items; 22% passed on star ters, 15% on sides, and 24% on desser ts Additionally, 17% were scaling back on wine and other alcoholic beverages

QSR REMAINS STRONG DESPITE VISITORS TO OTHER CHANNELS

Claiming more than half of the OOH market, quick ser vice restaurants (QSR) remained in strong growth with 56% of visits (+1pp year-on-year) however visitor numbers remained down on 2019 levels (-15%) The most impressive growth in visits was seen in contract catering; travel and leisure (+12%), vending (+11%), education (+10%), and workplace (+8%), reflecting the growing number of people returning to the workplace

Visitor numbers to QSR have largely shifted towards other channels, with travel and leisure emerging as the primar y beneficiar y (15 million), followed by pubs and full-ser vice restaurants (both 6 million) and workplace/education (3 million)

OTHER HIGHLIGHTS IN CIRCANA’S RESEARCH INCLUDED:

Snack Surge: Dinner visits dipped by -2% year-on-year as the trend of snacking throughout the day morning, lunch, and evening rose by 6%, driven by tightening budgets

Deliver y dip: Following the decline of Covid-19, the growth in deliver y ser vices has levelled off as more people resume on-premises dining The shift in deliver y visit numbers, year-on-year, included an increase of 21 million towards on-premises dining 5 million for drive-through ser vices and 3 million for carr y-out orders

Café culture: British consumers normally spend ‘connected hours’ related to work/study/hobby at home (86%) Alternative locations included eating out places such as café/baker y (21%) public spaces/libraries (14%) and co-working spaces (17%)

Digital dining: 65% of consumers have multiple restaurant and deliver y apps on their phones enhancing digital ordering, expanding choices and enabling direct engagement

Sustainability selection: Around 40% of British consumers said sustainability influences their loyalty in the restaurant industr y, though price and menu offerings were more crucial Still, 36% were more loyal to eco-conscious restaurants

Green choices: Despite only 6% of the population being vegetarian and 3% vegan, British consumers chose veggie dishes in half of their dining out experiences

Social influence: When choosing food and beverages in restaurants, 37% trusted family and friends’ recommendations, 14% consulted ar ticles and media, 13% considered adver tising and reviews from food producers, 10% valued opinions from trusted figures like journalists and influencers, and only 6% followed advice from doctors or nutritionists

Hoteliers Urge Government To Be More Hospitable

Hoteliers in Bristol are pleading with the Government to be more hospitable towards their businesses in the wake of growing financial pressures

This month saw an increase in the National Living Wage which businesses have no choice but to tr y to absorb but at what cost!

The Bristol Hoteliers Association (BHA) says the Government must do more to suppor t the nation’s hospitality sector, which he said was once again left out in the cold in the spring budget

Prior to the budget, the BHA, trade body UKHospitality and more than 100 businesses wrote an open letter to the Chancellor outlining the suppor t needed to help their businesses sur vive

More than 40 MPs signed a letter to Jeremy Hunt urging him to suppor t the hospitality and tourism industries

But BHA Chair Raphael Herzog said:

For the most par t, all our pleas fell on deaf ears, and now that the wage increases have come into effect, it s becoming even more challenging for hospitality businesses

Hotels are having to simply absorb the wage increases, but at what detriment? This week they said that the bills for going out, food and retail are increasing, so is the living wage increase good news to ever yone? Cer tainly not

“We’re saying now that enough is enough and the Government needs to open its eyes and fully appreciate the significant contribution the hospitality sector make to the UK economy, and provide some meaningful suppor t “UKHospitality recently outlined three ways in which the Government can quickly ease the challenges we

face and we would really like to see some action taken in these areas

“Ever since the end of pandemic lockdown restrictions we ’ ve been asking the Government to re-introduce a reduced rate of VAT on hospitality leisure and tourism; returning VAT to 12 5% will match the average of our continental competitors

“The Government could also introduce a permanently-reduced business rates multiplier for our sector, at a rate of 30p in the pound

“And to help us cope with the record increase in the National Living Wage , we would like to see a temporar y reduction in the rate of employer National Insurance contributions

These measures would provide a much-needed show of suppor t for our sector and a morale-boosting vote of confidence in our businesses

We ve had a reasonable Easter holiday period, but the fact that the school holidays were split over three weeks in different regions didn’t really help as this means corporate and events were limited to only two weeks in April instead of three

“But there are some positive things happening, as long as our businesses are able to keep going long enough in order to be able to benefit from them

“The recent re-opening of the Bristol Beacon enter tainments venue has been positive , and we warmly welcome news that the Bristol Balloon Fiesta is returning this year, as this always brings a huge number of visitors to the city

“We were thrilled to learn that Ashton Gate Stadium has some big concer t plans again, so there are plenty of causes for cautious optimism, but it would be even better if could finally get the helping hand from Government that we have been calling for, for such a long time ”

The White Horse In Disley Re-Opens With New Business Partners

The White Horse pub in Disley, is re-opening with the arrival of new Business Par tners, husband and wife team Geof and Diane Taking the reins from Robinsons Brewer y, the couple bring with them over 50 years of experience between them in hospitality and a passion for deliver y exceptional ser vice

Geof and Diane met in 2007 at The Plough & Flail a popular gastro pub in the hear t of affluent Cheshire and both were an instrumental par t of its success, Diane as Assistant Manager and Geof as Junior Sous Chef

Geof will be Head Chef, creating a fresh, seasonal, varied food offering that will delight the taste buds He said: “Cooking has always been my passion! My speciality is a cracking Sunday Roast, with an exceptional gravy people have literally sat and drank from the jug!!

During furlough, Geof and Diane along with their niece created a business called Roasties Takeaways, ser ving local residents of Wilmslow and beyond with their takeaway Sunday Roasts during what was a difficult time It became extremely popular amongst locals, and was ver y successful Those customers along with their loyal following from previous employment are excited to visit the White Horse to taste one of his Sunday Roasts again

Diane will be out front doing what she does best A highly experienced customer ser vice professional, with a background in aviation and hospitality She sets extremely high standards for both herself and her team to deliver a complete ser vice journey for the White Horse customers from the ‘first hello’ to ‘thank you and look forward to seeing you again’

How Voltage Optimisation Can Ease Pressure Of Energy Costs For The Hospitality Sector

By Wayne Cramer, Chairman, GWE Group (https://gwenergy co uk)

With 85% of hospitality businesses confirming that rising energ y bills are a great worr y, many are looking for ways to reduce costs without affecting the level of ser vice and comfor t they provide customers Voltage optimisation (VO) is one solution that is proving successful for businesses that are implementing it, but there is still a high number of organisations that are unaware of how the technolog y works and how it could help them

WHAT IS VO?

Electrical equipment in the UK is designed to work at 220 volts, but the national grid can supply businesses and homes with up to 253 volts Not only does this waste energ y, but it can overload electrical equipment, significantly reducing the product’s lifespan and increasing maintenance needs This is where VO comes in

VO reduces the voltage levels supplied to electrical equipment, ensuring their individual optimum voltage is provided whilst preventing overloading devices, which can potentially cause burnout or faults For businesses like hotels, restaurants and bars that use a high level of energ y on ever ything from appliances to heating and lighting VO offers multiple benefits; it reduces wasteful energ y consumption improves energ y efficiency cuts carbon footprint, reduces downtime and costs associated with equipment maintenance , and saves money on energ y bills

VO IN ACTION

One business that has star ted to roll VO out across its proper ty por tfolio is Ashley Hotels, which has more than 23 years ’ experience in developing and managing hotels

Having already installed voltage optimisers in several of its other premises, Ashley Hotels tasked VO reseller Optimized Energ y with finding the best solutions for two more of its proper ties - the Mercure Salisbur y White Har t Hotel and the Apar thotel Farnborough SACO, four-star establishments which offer high end accommodation with a level of guest comfor t that can’t be compromised The business’ aim was to reduce energ y consumption, lower energ y bills, and minimise its impact on the planet without negatively impacting guests’ experiences

On top of this, with hotel owners and investors required to follow initiatives and regulations that promote energ y efficiency and reduce carbon emissions – notably The Energ y Savings Oppor tunity Scheme (ESOS), the Carbon Reduction Commitment (CRC) and the Minimum Energ y Efficiency Standards (MEES) – it was vital that the solutions suppor ted Ashley Hotels to meet these requirements

After the VO products were specified and installed at each hotel, the benefits were soon realised, as Alim Alim Hirji, Director at Ashley Hotels, explains: “Voltage optimisers were installed in our proper ties due to their energ y saving capability and the potential for extremely quick payback Across our group, the numbers speak for themselves ”

Following the installation at the Mercure Salisbur y White Har t Hotel, the business repor ted a 10% reduction in energ y consumption, saving £19,000 in energ y costs per year, representing a payback on its VO investment of just 7 3 months

It was similarly good news for the Apar thotel Farnborough SACO, which repor ted a 12 5% reduction in energ y consumption saving £38 000 reduction in energ y costs per annum achieving a 6 5-month payback on its VO investment

Hirji added: “The installation of voltage optimisers in future proper ties we operate will be a no brainer ”

Other brands in the hospitality industr y such as Holiday Inn and Mitchells & Butlers have also installed voltage optimisers with the latter recently under taking the UK’s largest roll out of VO working with reseller Powerdown220 to install the technolog y at 1,123 of its sites

TAKING ADVANTAGE OF VO

For hospitality businesses that are interested in finding out how VO could help them, their first step should be to work with a reseller, such as energ y efficiency consultants, facilities managers, electrical contractors or energ y management companies Working with a reputable VO manufacturer, they will carr y out sur veys and deliver a repor t to calculate how much you could save if VO was installed, as well as specify what solutions would be most effective Installation can be quick, with regular repor ts following to illustrate energ y and cost savings

It’s estimated that just 50,000 business proper ties in the UK have VO fitted, with a fur ther 2 5 million potential business proper ties that would be suitable for the technolog y In sectors such as hospitality where rising costs continue to put the pressure on businesses VO could be a solution that more than helps them keep the lights on – it can help them operate and grow as a more sustainable and profitable business well into the future

Chestnut Expand Norfolk Footprint

In 2018 Chestnut acquired Suffolk coastal proper ties – The Ship at Dunwich and The Westleton Crown from Agellus (the vendor) Following that transaction, it was a seamless transition for team and guests – with both pubs going on to receive significant investment

Hospitality Venue Takings up 52% Across Easter Bank Holiday

The hospitality sector enjoyed a significant uplift as research by London-based fintech SumUp (www sumup com), revealed that the Easter Bank Holiday boosted takings for UK hospitality venues

With news of inflation in UK shops dropping to its lowest level in two years (https://www theguardian com/business/2024/apr/02/inflation-in-uk-shops-drops-to-lowest-level-in-two-years) SumUp’s data suggests of the Easter Bank Holiday provided UK businesses a welcome trading boost, with sector-wide takings increasing nationwide by 26% when compared to the weekend previous, and increasing by 52% when looking specifically at pubs, bars and clubs

Data on SumUp card reader s from 29th of Marc h - 1st of Apr il 2024 compared to 22nd of Marc h - 25th of Marc h 2024 (Fr iday to Monday previous) showed that:

• There was a sector-w de increase in takings of 26%

• Pubs , bar s and c lubs saw a 52% increase in takings

• Restaurants and cafes saw a 26% increase in takings

• Recreation businesses , suc h as spor ts teams , saw a 61% ncrease in takings , with the return of the Prem er League boosting venues Outdoor markets saw a 27% increase in takings

• Cinemas and music venues saw a 20% increase in takings

Corin Camenisch, Product Marketing Lead at SumUp comments: It s great to see the positive effect bank holidays can have on UK businesses after what has been a difficult period for traders across the nation The news of retailers lowering prices in order to tackle inflation seems to have come at perfect time for consumers, who took the oppor tunity to enjoy the rarity of British sunshine and suppor t the highstreet Recreation business, such as spor ts teams, were boosted by the return of Premier League football after the international break and other spor ting events such as the annual boat race between Oxford vs Cambridge would have also helped hospitality venues along the race route and across the countr y ”

Soho’s Admiral Duncan to Host Commemorative Event in Honour of 25th Bombing Anniversary

On Tuesday 30th April from 5pm the Admiral Duncan in London’s Soho is welcoming the LGBTQ+ community regulars locals and allies to the venue to join its celebration of life and to commemorate its histor y 25 years ago the Admiral Duncan was at the centre of a three-par t extremist bombing The one-man campaign intended to stir up ethnic and homophobic tensions and the tragedy sent shockwaves through the nation However, the event marked an impor tant and positive shift in the relationship between the LGBTQ+ community and the Metropolitan Police force who compassionately dealt with the aftermath of the scene

As the nation reeled in shock, the London community rallied together, and a huge meeting was organised in Soho Square on the Sunday following the attack and was attended by people in their thousands Among the impassioned speeches was the Metropolitan Police Assistant Commissioner, who led the search for the perpetrator and who ensured those taking witness statements and gathering evidence were all LGBTQ+ members of the police force This marked one of the first displays of unity and understanding between the LGBTQ+ community and the police force in London

With great pride the Admiral Duncan rebuilt itself and to this day remains an integral par t of Soho’s cultural fabric and an impor tant venue for the LGBTQ+ community and beyond within London’s nightlife scene

On 30th April the Admiral Duncan team invites guests to join them at the venue from 5pm to commemorate the occasion and celebrate the growth in acceptance and suppor t the community now has At 6pm a ser vice at St Anne s Churchyard will be held to remember those who lost their lives before returning to the Admiral Duncan to raise a glass to those who were affected The pub will also be putting on an evening of Cabaret in honour of the community

At the Admiral Duncan there is a memorial chandelier with an inscription and a plaque in the bar to pay respects to the people that lost their lives and were injured in the blast

The Admiral Duncan is par t of a 17 site LGBTQ+ group of pubs in London that was recently celebrated for raising a phenomenal £60,000 for Stonewall Housing, a UK based charity dedicated to suppor ting thousands of LGBTQ+ people across the nation to access safe housing when they are facing homelessness

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Five Ways to Increase Venue Bookings This Summer Season

By Jack Sheldon, managing director, VenueScanner (www venuescanner com)

BE SMART WITH YOUR DIGITAL ADVERTISING

UNDERSTAND YOUR AUDIENCE A well-executed approach to driving bookings can make

and

that

between

behind But before you do anything, identify your

and then research ever ything about them Are you looking to host corporate events? Is your venue well-suited for weddings? Or would you prefer to host smaller events like bir thday par ties instead? Once you know your audience , you can focus your event venue marketing on the right people Understand what they care about what their typical budget is and where they hangout online and then build a marketing plan to target them with content they care about

IMPROVE YOUR SEARCH ENGINE OPTIMISATION

If you re not visible in Google s search engine results pages (SERPs), you are automatically missing out on a whole host of potential customers so invest in boosting your online presence

As well as ensuring your site is technically set up to appear in the SERPs, star t creating a regular stream of high quality and appealing content such as blog posts and videos showcasing what you offer, as well as useful information for potential customers Optimising your website for local search is crucial, so make sure you ’ ve updated your Google My Business profile and make sure the content on your site is properly optimised by using targeted keywords for specific search terms relating to what do and where you are And don’t forget that social platforms, most notably Tiktok, are often the first por t of call for Gen Zers so ensure your social profiles are also properly optimised and regularly populated with content that showcases what makes you special and why customers should come to you over your competitors

Whether it’s promoting special offers showcasing unique experiences or highlighting amenities digital advertising can help you reach a much wider audience than your organic channels allow With the right paid social and Google PPC strateg y in place , you can enhance your online visibility, attract more customers and ultimately drive revenue

However, in a competitive market like hospitality, acquisition costs are rising steeply so be smar t about where you are investing your digital marketing spend Think about who you are targeting and which platforms they are most active on and then what kind of content resonates best with them Only then can you build a successful and cost effective adver tising campaign

HIGHLIGHT POSITIVE EXPERIENCES AND TESTIMONIALS

Showcasing positive feedback is the best way to build trust with potential customers Encourage satisfied customers to leave a review if they’ve enjoyed an event at your venue Incorporate these reviews into your marketing materials and share them on your website and social media platforms They don’t just reassure prospective clients, but also offer invaluable feedback to refine and customise your ser vices

It’s also essential to demonstrate your venue ’ s success through photos and videos of past events so people can envision the space filled with activity and enjoyment Authentic images capturing guests having a great time are invaluable

OFFER SPECIAL DEALS AND PACKAGES

Venues that offer special promotions and packages for group bookings often enjoy higher occupancy rates Promotions can range from inclusive food and beverage options to Daily Delegate Rates (DDR) for corporate events These offerings make your venue more appealing by offering financial savings and simplifying the booking process

People always seek good value , so consider bundling ser vices or products Creating special menus for specific seasons or trends, like Dr y Januar y or Veganuar y, can fur ther persuade customers to choose your venue Ensure your packages are visible on your website or provide links to detailed brochures

By really understanding your target audience , investing in your SEO and digital adver tising strategies, highlighting positive experiences and offering regular deals, you will enhance your venue ' s appeal and boost bookings while significantly increasing revenue and staying ahead in the fiercely competitive hospitality industr y

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

A group of people , calling themselves Anarchist Association locked themselves inside the Grade II-listed York & Albany hotel and gastropub situated just outside Regent’s Park last week, setting up an “autonomous cafe” inside the building, called Camden Ar t Cafe , pledging to ser ve free food to the local community, however they have since announced that the café is closed

In a statement Anarchist Association said: "This swanky building has been left empty for years, even though Camden has some of the worst levels of rough sleeping in the countr y

"Some of these rough sleepers decided to take their right to housing into their own hands "

"The fact that the chef was able to obtain the order that quickly shows that the legal system is designed for the rich It has nothing to do with justice

"Laws won t help us, politicians won't help us They only ser ve the wealthy and powerful Only we can help ourselves If people are not allowed to sur vive , they will take action to do so All evictions are violence But that won't stop us from squatting and we hope our actions will inspire others to take back control of their

Group

lives "

Earlier this week lawyers for Gordon Ramsay Holdings International Limited

Gordon Ramsay’s eponymous company Gordon Ramsey Holdings International has secured a High Cour t order for the possession of his London pub which is occupied by squatters

Oxford Par tnership’s On Trade Tracker has revealed that that Easter drove some cheer for the UK hospitality industr y, finishing the first quar ter of the year on a positive note In the four-week period to 31st March, volumes grew +2 4% vs the same period last year, as consumers celebrated an earlier Easter than 2023 as well as the Six Nations, and a multitude of big Football fixtures Over the Easter break, Suburban outlets alone saw sales grow by +7 2% in Week 14

that’s not all the good news! Outlet closures slowed in the 4 weeks to only 0 1% compared to -2 4% in Februar y

consumer footfall also showed growth +1 7% year-to-date and we can see a +3% growth over the latter par t of the week in Pubs & Bars

Consumer Dwell time continued to grow +4 9%, again driven by Pubs & Bars +6%, which we are also seeing in the latest Barclays Consumer Insight

When it comes to the days that have delivered the best results for the on trade , Sunday was the BIG winner for consumer footfall with a huge increase of +23% vs 23

Food Pubs drove this growth with +33% more footfall than a year ago Other star performers were Bar & Kitchens,

Laine Brings Augmented Reality Experience to Brighton’s Iconic Spiegeltent

Brighton-based pub company and craft brewer - Laine - has forged a unique par tnership with immersive experience studio Pixel Ar tworks to bring Pixel’s ground-breaking AR experienceThe Butterfly Trail - to Brighton s Spiegeltent festival, which takes place throughout May

Brighton s famous pop-up festival, based in Old Steine Gardens, has been an essential fixture in the city’s calendar since 2013 Laine and its par tners host the month-long event throughout May, which provides a unique space for festivalgoers to enjoy great food, drink and enter tainment in the May sunshine

This year, the Spiegeltent programme will feature an augmented reality (AR) experience currently wowing audiences at London’s Outernet on Tottenham Cour t Road The Butterfly Trail promises to add a touch of wonder magic and immersion to the festival’s already exciting enter tainment line-up Set within an eight-meter 360° sphere , visitors to the Spiegel Gardens will be transpor ted to a magical glasshouse , where they will be guided through a botanical haven to interact and explore the wonder of colourful digital butterflies as they flutter around their heads and land on the palm of their hand, all enabled by a smar tphone This natural wonder is brought to life with visual rendering and the smar t use of Unreal Engine to create the content on the complex dome canvas

our for Laine to bring the Spiegeltent festival to Brighton ever y May for the last 11 years It’s hosted some brilliantly enter taining shows in its venues - from grassroots ar tists to internationally acclaimed acts - and it s delivered some excellent food, drink, and festival fun for ever yone visiting the city for England’s foremost ar ts, fringe , and music festivals ”

“ This year ’ s Spiegeltent lineup will be as compelling as ever, but it will be taking an unprecedented leap forward with the addition of an AR experience to the programme Laine is hugely excited to work with Pixel Ar tworks to bring The Butterfly Trail to Brighton It’s a first for both of us to deliver this at an outdoor event like the Spiegeltent but impor tant for us to be showcasing the future possibilities of pub-based enter tainment something Laine has become well known for since it opened its first pub in Brighton in 1997 ” Riaz Farooq Senior Creative Director for Pixel Ar tworks commented: “It’s been amazing working with Laine and being able to bring this magical immersive experience to a new audience of families and festival goers Creating the content in a 360° format opens a much wider use of The Butterfly Trail experience , and people can feel fully surrounded by the butterflies It’s exciting to see the first rollout of our licensed ar t, cultural and purpose-driven experiences, Originals, after the success of The Butterfly Trail and our par tnership with The Outernet I can’t wait to see the response it gets from ever yone visiting ”

Speaking about this year ’ s Spiegeltent, Laine’s Co-Founder and CEO, Gavin George , said: “It’s been an hon-

The UK’s biggest RTD brand in the on-trade categor y, VK, has announced a par tnership with charity Ask For Clive in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers

Founded in 2019 Ask for Clive is a charity that par tners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community The charity notably launched ‘Pub Pride’, to give venues the oppor tunity to celebrate Pride locally

As par t of the par tnership, VK’s has commissioned research on the topic of inclusivity in venues, revealing just how impor tant embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity with over 70% repor ting feeling safer and more welcome in such venues, and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1]

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom, with patrons returning to spend more following a positive experience

The stats also revealed the challenges encountered by LGBTQ+ patrons and how incidents of discrimination are leading to a reduction in spending in pubs and bars, with a staggering 1 in 4 people repor ting experiences of discrimination on a night out As a result of this experience , 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector

As the official RTD par tner of Ask For Clive , VK is sponsoring 1,000 venues to become par t of the Ask For Clive programme , with those who sign up receiving the Ask For Clive training pack and in-venue display items

The resources made available to pubs and bars will ensure they are able to showcase their suppor t for LGBTQ+ staff and customers, as well as openly communicating that they do not tolerate any form of discrimination

Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector : "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U K We’re working with our customers to help create spaces free from discrimination through our par tnership with Ask for Clive , and are dedicated to championing inclusivity within the on trade industr y "

"The research results are clear a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively suppor t diversity and inclusivity By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging but also cultivate a loyal customer base Those that don’t, risk losing custom both now and in the future

Danny Clare for Ask For Clive added: "We are delighted to par tner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industr y Together, we can effect positive change and create environments where all bar goers feel respected and valued " Recently, the RTD brand achieved a Foundation Level Accreditation from the All Equals Char ter, created by Manchester Pride’s programme , to help businesses and organisations recognise and challenge any form of discrimination in the workplace This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too

To find out more about VK’s par tnership with Ask For Clive and to sign up a venue , simply click here: www vkofficial com/ask-for-clive

There are just days to go until the Grand Finals of Nestlé Professional’s prestigious Toque d’Or competition And award-winning chef and judge , Tommy Banks, has offered last-minute advice for the 12 budding chefs and restaurateurs competing for the grand prize

As the finalists prepare to go head-to-head, Tommy shares his five top tips to help them excel under pressure and make the most of the transformative , week-long experience:

1 STAY ORGANISED AND FOCUSED:

“First and foremost it’s all about maintaining your composure And nothing helps more than staying organised and focused on the job at hand Remember to stick to your usual methods and stay disciplined, while always taking a moment to think through your approach This time you invest will pay off in your work ”

2. SOAK UP THE EXPERIENCE:

Toque d Or opens doors to extraordinar y experiences and exper t mentoring Whether you win or not, there will be so many learnings that help you come out of this experience stronger And you will gain so much experience , that I can promise , so it’s a ‘win-win’ situation

3 DEMONSTRATE YOUR PASSION AND DETERMINATION:

“It’s what stands you out from the crowd And in our dynamic industr y, a good work ethic and a positive attitude really does make a huge difference But don’t ever forget to be your true authentic self – your personality is what makes you unique and it’s what sets great chefs and restaurateurs apar t ”

4. EMBRACE THE NETWORKING OPPORTUNITIES:

“While you might have to step outside of your comfor t zone , the competition offers fantastic oppor tunities to meet new people This is a rare oppor tunity, so seize it by networking with your fellow contestants and judges You never know, these connections can become invaluable as you advance in your career ”

5 ENJOY AND TAKE CARE OF YOURSELF:

“Most impor tantly, enjoy yourself Although finals week will be ner ve-wracking,

Culinary Creativity: The Latest Gimmick Or A Modern Hospitality Staple?

By Jack Lander, Founder of Pizzarova (www pizzarova com)

Fast-food chain, Domino s, has recently launched its new lasagne and carbonara flavour toppings –putting an unusual end to what now seems a pretty-plain pineapple-on-pizza debate Despite mixed reviews, these atypical menu items have cer tainly taken the internet by storm, discussions ablaze with astonishment and excitement

The unconventional choices follow earlier, 2023 effor ts to generate Eurovision toppings for each nation using AI – leading to the creation of a roast-beef-dinner pizza for the UK, a bratwurst pizza for the Germans and a coq-au-vin pizza for France

Meanwhile , Coca-Cola is ready to launch yet another flavour, after a series of experiments with hints and twists It’s all par t of an effor t to capture the hear ts and tastebuds of younger generations –with the spiced addition claimed to taste more like raspberr y than the chilli peppers conveyed According to Coca-Cola’s Nor th American Marketing Chief, Shakir Mon, it’s because consumer palettes are changing – and the drinks company sees an oppor tunity in that But is there more behind the latest trend in taste innovation? And more impor tantly is this just a gimmick to spark temporar y peaks in sales – or a trend that’s here to stay?

A CULTURE OF EXCLUSIVITY

Exclusivity appears to be one of the major draws behind these out-of-the-box offers Take , for instance , Coca-Cola s limited-edition Happy Tears flavour, launched solely on TikTok on the 17th of Februar y, in the US and UK Designed to celebrate Random Acts of Kindness Day, the salty yet peachy beverage captures the taste of happy tears that strangers’ generosity is said to inspire – encapsulating the trending mood of the brand’s new target demographic , typically expressed through emojis It’s a bold and ingenuous marketing move – particularly when followed by a range of exclusive merchandise

ESCAPING THE RULES

Far from limited to bids for profit and visibility, however, culinar y creativity is emerging as a norm across all areas of catering and hospitality

Nowadays, anything goes, whether it’s a combination of sweet and savour y in one dish, different tastes and textures from around the world – made popular by TikTok – or classic dishes with an unexpected twist There are clear social motivations behind this, with new foods and drinks providing people with a form of escapism and adventure amidst the mundane realities of their daily lives

In a cost-of-living crisis in par ticular, people want a break from the norm and don’t want ordinar y dishes they could make themselves at home if they re going to par t with their hard-earned cash This ties into the idea that young people now look to eating out as an experience rather than just fulfilling a basic human need,

making catering to weird and wonderful menu requirements a great way for restaurants to add value

THE POWER OF SOCIAL

Social media has fur thermore made food an integral par t of online sharing – and the more unique a dish is, the more people will want to talk about it This not only benefits restaurants, which can quickly go viral, but also benefits the original poster, who will garner more likes – explaining why ‘quirky’ will always be trending

SELF-EXPRESSION

Flavour experimentation is also becoming a form of self-expression with consumers now demanding customisable options to satisfy their cravings In fact, Technomic research has revealed that 65% of customers like tr ying new flavours from time to time and 62% feel the ability to modify their order is impor tant when visiting a fast-casual dining establishment

Adding new flavours is therefore a good way to increase both customer visits and spend – par ticularly as the same Technomic research found that 73% of consumers are more likely to visit a restaurant that offers new things and 66% are willing to spend more on peculiar items It seems variety is, indeed, a vital par t of customer engagement

Embracing new tastes and fresh ways of thinking

To this end, keeping up with new trends is essential to remaining relevant in the competitive hospitality industr y So, as consumer preferences evolve , restaurants must adapt accordingly, demonstrating a commitment to both customer satisfaction and innovation

To incorporate experimentation into their culture , without losing their core essence , restaurant owners must encourage collaboration amongst staff and chefs, to brainstorm and test new flavour combinations and ideas Likewise , they must conduct regular customer sur veys and tastings, gathering feedback on experimental dishes

FINDING BALANCE

More impor tantly, however, they must emphasise a balance between innovation and maintaining the core menu items that are central to their establishment’s identity For instance , whilst its fun to taste the latest deser t or limited-time menu item at McDonald’s most people will agree that the removal of the chain’s iconic fries would be a huge mistake Likewise , a pizzeria known for its traditional bases and famous Italian flavours shouldn’t venture too far away from its roots, adding a few complementar y items to spice up its regular menus, rather than replacing its existing identity and offers completely

This ser ves to ensure that loyal elderly or less adventurous customers are not alienated Remember cer tain demographics have less of a propensity for experimentation, including traditional thinkers or neurodivergents , who may prefer their ingredients not to be touching This is where customisation becomes so relevant, especially for restaurants looking to foster inclusivity Consistently delivering on core values, quality and ser vice will always be most impor tant

It s all about creating a suppor tive environment where creativity and individuality are valued and leveraged as business tools, allowing chefs to express themselves when cooking and customers to express themselves in their menu choices – provided that it aligns with the overall brand

The Summer of Love

Something about spring and summer makes the season perfect for getting back into the dating scene , whether it s the hot weather or the brighter evenings We conducted a sur vey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere The sur vey results give us insight into what music people want to hear on a first date Whether you ’ re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those ner vous first daters

The sur vey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%) Music can be a great way to star t conversation with 33% agreeing it’s a good talking point and puts them in a much happier mood (34%)

*

Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear This means that you can use slow relaxing music to slow your brain-

waves and enter relaxing brain states ” So, when the first date ner ves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show:

• Bar s should bop to pop (47%)

• Pop music in a pub (48%)

Restaurants should add c hill out music to the menu (63%)

• Cafes should look to play c hilled-out tunes (55%)

Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits

See the adver t on the facing page for

Speaking of Compliance in Allergies... In Light of Allergy Awareness Week

Ed Heaver is a retailer-turned-auditor and co-founder and CEO of Ser ve Legal (www.ser velegal.co.uk)

obligation for retailers, it’s a moral imperative – a duty to safeguard the health and well-being of ever y consumer that walks through the doors of a restaurant, the aisles of a supermarket, or orders food that comes from the kitchens of food retailers

Recent audits from the UK and Ireland age-verification and compliance testing ser vice , Ser ve Legal, has revealed allergen awareness isn’t a rosy picture after all Their pass rates (instances where undercover auditors were offered allerg y information) for 2024 so far show an 11% dip from their audits in the previous year Their findings also reveal that while the overall compliance rate stands at 68%, there are alarming variations when it comes to specific allergens The audits examined and compared compliance rates for various allergens, namely – peanuts (63 5%), dair y products (51 6%), and gluten (47 9%) While each allergen presents its own set of challenges and health risks, determining the significance of specific allergens should ultimately be left to the discretion of consumers Take the case of Owen Carey, as an example On the night of his death in London (2017) his medical repor ts suggested that Carey had been exposed to multiple food allergies including spices peanuts milk and wheat Despite receiving assurances from the menu and staff regarding allergen-free options, the chicken burger he consumed had been marinated in buttermilk, to which he was highly allergic

Since then, the Carey family has been campaigning for a change in legislation

Amongst their list of proposals is the mandator y use of standardised labels for the four teen regulated allergens on restaurant menus, as well as the requirement for ser vers to proactively engage in conversation with customers about their allerg y needs This goes to the point that the severity of customers’ allergies is at their discretion, and as responsible retailers in the industr y, businesses must suppor t compliance with these revised recommendations and possible future regulations

WHAT IT MEANS FOR CUSTOMERS

For customers dealing with food allergies dining out can feel like navigating a minefield That’s why clear communication and a proactive approach are essential for a safe and enjoyable dining experience Here are five practical tips for customers managing food allergies while dining out/ordering in:

1 Do your research: Before c hoosing a restaurant, c hec k their menu and allergen information online Look for establishments that have c lear labeling or allergen menus available

2 Communicate your allergies: When making a reser vation or upon arr ival at the restaurant, inform the staff about your food allergies Be specific about the allergens you need to avoid

3. Ask questions: Don’t hesitate to ask detai ed questions about ingredients , cooking methods , and potential crosscontam nation r isks It s better to be safe than sorr y

4 Be vigilant: Even if a dish seems safe based on the menu descr iption, double-c hec k with the ser ver or c hef to ensure it doesn’t contain any hidden allergens

5. Trust your instincts: If something doesn’t feel r ight, or if the staff seems unsure about allergen protocols , don’t take any c hances It s okay to c hoose another dish/restaurant where you feel more confident about your safety

WHAT IT MEANS FOR BUSINESSES

For retailers, managing allergies is both a legal and a moral obligation Failing to do so not only risks fines and legal repercussions but also damages the reputation of the business Here are some practical things retailers can do to mitigate the risk or allergic reactions:

1. Train staff: Ensure that all staff member s , inc luding kitc hen staff and ser ver s , receive comprehensive training on allergen awareness , handling, and communication protocols

2 Clear labelling: Implement c lear and accurate al ergen labelling on menus and food pac kag ng to help customer s make informed c hoices Consider using standardised symbols or color-coding to indicate allergen-free options

3. Test compliance: Regularly test and assess comp iance with allergen management policies and procedures Conduct internal/third par ty audits and inspections to uphold standards and promptly address any areas for improvement, ensur ing the ongoing safety of customer s and adherence to regulator y requirements

4 Stay informed: Stay up-to-date on the latest researc h, regulations , and best practices related to a lergy management

"Times have changed and compliance is now more critical than ever before Having lost my pub license due to non-compliance , I’ve experienced firsthand the consequences of failing to adhere to regulations The consequences of negligence can be devastating on both ends, and it's something responsibility retailers cannot afford to overlook," emphasises Ed Heaver, co-founder and CEO of Ser ve Legal

New Opening: Glasgow ’s Glaschu Restaurant To Open Second Site In City Centre

A Shepherd Neame pub in Canterbur y is now

Says Brixton

The whole team over the past 7 years have ploughed hear t, soul, blood, sweat and a few tears along the way, into creating amazing beers and fantastic memories The past two years have been more than an uphill struggle due to the financial climate , huge increases in production costs and a stressed market which have all lead to the business being unviable ”

“We have appointed Administrators, Evelyn Par tners, today after spending time over the past few weeks tr ying to find a buyer for Cellar Head to take it onto it’s next chapter, but unfor tunately even with plenty of interest no one was found to be willing to take that risk

Any enquiries to be directed towards anthony young@evelyn com ”

our hear tfelt condolences remain with their families and friends

“Brixton Academy has consistently held a special place in the hear ts of music aficionados, and its cultural significance is immeasurable We have consistently advocated for its safe reopening, and today we reaffirm our unwavering commitment to ensuring its continued success as a safe hub for live music and nightlife ”

“Today is also a testament to the potency of collective action and the enduring passion for live and electronic music culture , and we are indebted to each and ever y individual who signed petitions, par ticipated in meetings, and voiced their suppor t through various avenues ”

“As the venue embarks on this new journey, we eagerly anticipate it welcoming music enthusiasts, ar tists, and the community to par take in the enchantment of live performances once more within this iconic space ”

“We personally want to thank our team suppor ters and ever y one of you who has bought a pint of Cellar Head over the years or spent time with us at the tap room Your suppor t whether that was in our early days in Uckfield, over COVID when the community dug deep and suppor ted local businesses with open

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

That’s not to say plastic waste isn’t also a problem that we need to solve But the impact of food waste is much more serious, while also being harder to describe and much less direct And, as around 12% of all wasted food occurs in the hospitality and foodser vice sector, foodser vice operations have a direct influence on this ver y real problem

At Prowrap, we ’ re committed to helping foodser vice operators balance food and material waste , minimising both to create a more efficient, profitable kitchen

That’s why we ’ re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new, improved range – the Speedwrap Pro –making them faster, safer, and more efficient

SAVING MONEY AND MATERIALS WITH EVERY USE

Outside of environmental considerations, there’s also the financial angle to consider Wasted food is wasted money – and, at a time when the costof-living crisis is squeezing already thin profit margins, this can have catastrophic consequences

WRAP estimates that food waste costs the foodser vice sector £3 2bn ever y year – an average of £10,000 per outlet This is money that many outlets simply cannot afford to lose Throwing food in the bin means you ’ re leaving money on the table

However, on par ticularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time

That was the problem we , at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor it cuts

arms, or more recently in spending time with us at the tap room, will ALWAYS be appreciated by us We hope we ’ ve added some happiness

Now made in the UK we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed dramatically reducing the risk of accidents

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint Meanwhile , the wider 450 model is essential for catering businesses that regularly have

go beyond reducing food waste as they are also designed to reduce material waste with each use

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use We’re excited to be introducing a range of fully recyclable films and our foil refills, which are proudly made from recycled content

The Cellar Head Brewing Company based in East Sussex has closed with immediate effect Taking to social media owners Chris and Julia Mckenzie said It is with immense sadness that we announce the immediate closure of Cellar Head Brewing Company & Tap Room

Concerns Raised At Stonegate’s £2.2bn Debt

Concerns have been raised over the future of the UK’s biggest pub chain as it struggles to refinance £2 2bn of debts before 2025

Stonegate which operates over 4,400 establishments including popular chains like Slug & Lettuce and Be At One said in newly filed accounts that there was a material uncer tainty around its ability to continue as a going concern

In its latest annual repor t, bosses said: “Whilst there is a plan in place for refinancing this debt, as at the date of signing the financial statements there is a risk that it exists over the completion of this exercise

Despite ongoing discussions with potential lenders, the company has yet to secure new loans to replace existing debt set for repayment in June 2025 This predicament forced Stonegate to raise concerns about its ability to continue operating as a going concern, with uncer tainties surrounding its capacity to meet financial obligations and liquidate assets

Stonegate , based in the Cayman Islands and owned by private equity firm TDR Capital, expanded significantly in 2019 with the acquisition of Ei Group for £1 3 billion However this expansion came with a hefty debt burden of £1 7 billion coinciding with the onset of the COVID-19 pandemic which severely impacted the hospitality sector through successive lockdowns

Rising costs and subdued consumer demand have fur ther strained margins for pub and restaurant firms leading to closures and insolvencies across the sector

Stonegate’s financial struggles are underscored by its significant debt load with total debt exceeding £3 bil-

lion and substantial finance costs incurred in the previous year Despite a rise in revenue to £1 7 billion, the company repor ted losses nearly doubling to £257 million, attributed to various costs including negative revaluation of brands and finance costs

David McDowall, CEO of Stonegate , said: I am really pleased with the performance of the business in 2023, which included a sectorleading Christmas trading period We have delivered a rise in revenue and a significant increase in profitability Our all-round performance exemplifies the strength and depth of the Stonegate estate , with our outstanding Craft Union and L&T divisions continuing to lead the way This is testament to the hard work of our people and par tners but also to the success of our on-going initiatives to increase profitability across our por tfolio of brands and venue formats

“Our performance gives me real confidence in the future and excitement in seeing our strateg y come to fruition Notably our asset optimisation plan which makes sure we have the right pub in the right location, further profit improvement initiatives, and above all our effor ts to continue to suppor t the Great British pub

“With a summer of spor t on the horizon, and the Euro’s and T20 World Cup fast approaching, we are looking forward to building on this momentum in the months ahead We have been ver y clear that we continue to work towards achieving our long-term balance sheet goals, with the successful refinancing of a por tion of our estate in December marking a significant strategic step towards this We would also like to assure our valued employees and par tners that venues are not at risk as a result of this process ”

The GMB trade union raised concerns about the company ’ s debt pile earlier this year, suggesting that failure to address it could place 19,000 jobs within the group at risk

The Plant-Based Zone Returns To Food & Drink Expo

With the prevalence of plant-based food growing significantly within the food & drink market, Food & Drink Expo aim to shed light on this booming sector through their dedicated Plant-Based zone , home to vegan and plant-based products

Suppor ted by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the ver y best vegan and plant-based products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just ever ything plant! Big names exhibiting include Suma Wholefoods (Stand CC210) BioVit (Stand EE211) Moving Mountains (Stand BB228) and Novameat (Stand FF210)

Food & Drink Expo also has an exciting line-up of sessions covering a range of industr y-impacting topics, highlights include:

WHERE NEXT FOR PLANT-BASED?

The panel of exper ts in this session will debate the future of the plant-based categor y, identifying the challenges and oppor tunities that lie ahead

HEATHER MILLS: TAKING BACK CONTROL

VBites founder Heather Mills sits down for an exclusive inter view with The Grocer to discuss ever ything plant and the future of VBites

Across five content theatres, a variety of exper t panels will call on some of the industr y ’ s biggest names for their take on the sector’s most pressing challenges Planet Organic’s founder Renée Elliott, UK&I MD of Innocent Drinks Sam Akinluyi, CEO of FareShare George Wright and Better Nature Tempeh’s Co-Founder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event

Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, The Forecour t Show and The Restaurant Show will form par t of the UK Food & Drink Shows, encompassing the whole spectrum from food development grocer y to specialist retail wholesale hospitality and foodser vice

To find out more and to register for your free pass, visit: www foodanddrinkexpo co uk

Tripadvisor UK’s Top 20 Most Popular Travel And Tourism Website In 2023

A new study has revealed that Tripadvisor was the most popular travel and tourism website across the UK in 2023

SEO agency Digital Climax analysed annual web traffic data to find the UK’s most popular travel and tourism websites over the past year based on the total number of visits they received each month

Using SEMrush, they compiled a list of the countr y ’ s twenty most visited travel and tourism websites and then used Ahrefs to find the estimated number of UK visitors throughout 2023 These results were then ranked to determine the most popular sites

Tripadvisor ranked as the most popular travel and tourism website across the UK in 2023, with approximately 428 million total visits in the past year It receives an average of 35 7 million monthly visits and was visited most in August when it received approximately 41 2 million website visits Tripadvisor specialises in comparing travel websites to showcase the best deals and as a platform for user-generated reviews

Booking com came second with around 127 9 million total visits throughout 2023 It had the most visits in August last year with around 12 6 million visits and receives an average of 10 7 million visits monthly Booking com compares the prices of hotels flights transpor t and attractions to highlight the best deals when planning a holiday

TUI took third place with around 120 2 million visits in 2023 The travel agency website was most popular in Januar y, with around 11 3 million visits, and receives an average of 2 million visits each month TUI is known for its holidays, cruises, flights, and hotels across the world and owns multiple airlines, cruise lines, and hotel chains

Trainline came four th with around 116 2 million visits throughout 2023 It had the most hits in July last year, with 10 7 million visits, and receives an average of 9 7 million visits per month Trainline specialises in selling train tickets and rail cards, alongside showing live train times and railway station information through its website and mobile app

Skyscanner ranked fifth with approximately 86 million visits in 2023 It receives an average of 7 1 million monthly visits and was visited most in July when it received approximately 8 5 million website visits Skyscanner allows users to research, compare and book travel options for their trips worldwide , including flights, hotels and car hire

Other travel and tourism websites that made the top ten include Easyjet, Jet2holidays, British Airways, Expedia, and Loveholidays

Axl Van Steenacker, SEO specialist and founder of Digital Climax, commented on the findings:

“The British public has always spent much time traveling for work or pleasure , whether staying in the countr y or heading abroad on holiday According to the Office of National Statistics UK residents spent around £58 5 billion and made 71 million visits abroad in 2022 after the easing of coronavirus (COVID-19) travel restrictions

“Travel websites make it easier than ever to book transpor t ahead of time or explore potential destinations with sites like Tripadvisor and Booking com covering all aspects of planning a trip It will be interesting to see whether the rankings for different airlines and hotels stay the same or fluctuate from year to year as new data is released ”

After the incredible success of the debut Pedalling 2 Pubs ride in 2023, the epic industr y bike ride and sibling fundraiser to Pedalling for Pubs, is returning for another year, having raised over £25k so far for two vital industr y charities; Only A Pavement Away and the Licensed Trade Charity This year ’ s Pedalling 2 Pubs team will set off in just over a month, with 50 hospitality professionals cycling 230km across the rolling hills of Nor th Devon from the 16th – 18th May 2024, all for a fantastic cause

2 Pubs launched last year, with riders tackling the Yorkshire Wolds and raising an incredible £80k

year ’ s UK ride follows the incredible effor t of the Pedalling for Pubs team, which saw 30 riders from across the hospitality sector take on the mammoth 400km cycle across rugged terrain in Kenya from Nairobi to the Masai Mara last month

Through the united effor t of Pedalling for Pubs and Pedalling

and CEO at the BII said Alongside the fantastic and incredibly tough challenge recently under taken in Kenya, organised and led by the inimitable Katy Moses, I am delighted to be leading the UK edition of this fantastic charity initiative We have 50 fantastic fundraisers signed up to cycle over 230km across Nor th Devon in May, with some tough climbing of over 3,300m which is higher than the 3 peaks combined! All of the riders are passionate about the life changing impact of the two critical sector charities that we are raising vital funds for, as well as being able to refuel and

Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationar y pressures In addition, new legislation will add fur ther cost pressures The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate , additional wheelie bins So where can you cut costs and increase profits without cutting ser vice and putting off customers?

One answer is in waste disposal and in par ticular food waste disposal If you can reduce your food waste wheelie bins your bills will go down

The Eco-Smar t Food Waste Dr yer is taking the countr y by storm saving catering and hospitality owners around 80% in food waste disposal costs Hotels restaurants and hospitals have all taken advantage of the easy-to-use technolog y which has been in the UK for over ten

Britain’s top hospitality groups achieved above-inflation like-for-like sales growth of 5 2% in March 2024 the latest CGA RSM Hospitality Business Tracker reveals

Many operators will have enjoyed the boost to trading that events such as Mother’s Day and St Patrick’s Day brought, but the high growth metrics seen in the Tracker have been aided by early Easter Bank Holiday revenues falling into March 2024, while last year Easter trading fell into April 2023

The Tracker produced by CGA by NIQ in par tnership with RSM UK shows celebrations delivered par ticularly strong growth for the managed pub sector, where like-for-like sales were up by 7 2% in March Growth was softer for restaurants at 3 4%, and the On The Go segment has seen 5 2% decline

Whilst bars still recorded a decline of 0 5% in March, this is somewhat of an improvement from the 13 6% and 7 4% declines in Januar y and Februar y respectively, showing the impact the early Bank Holiday weekend celebrations and holidays has had on the hospitality sector this month

For the first month since November, restaurant, pub and bar groups achieved higher growth outside London than within the capital March sales inside the M25 were 4 0% ahead of last year but ahead by 5 7% beyond it

Karl Chessell director – hospitality operators and food EMEA at CGA by NIQ said: “These figures are encouraging for hospitality after a slow star t to 2024 and show that people remain eager to celebrate holidays and special occasions in restaurants, pubs and bars While spending remains tight for many consumers, we can be cautiously optimistic that their confidence will continue to increase in 2024 in line with an easing of inflation Operators still face severe headwinds, and it may be some time before they generate sustained real-terms growth, but March showed the sector is moving in the right direction ”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “An early Easter break and the arrival of Spring weather gave rise to inflation-beating sales growth in March with pubs the main beneficiaries as friends and family opted to celebrate in their local establishments

After two months of sluggish growth to star t the year, operators will be hoping these results

Pub’s Place In Bat And Trap History Commemorated With Blue

Britain s oldest brewer has worked closely with The Canterbur y Society to arrange for the plaque to be established at Ye Olde Beverlie to celebrate the par t it played in the spor t’s histor y

The groundwork for the quintessentially British spor t was laid in a meeting held there on Thursday, September 22, 1922

Thought to be the forerunner of cricket, it was there that founder of the Canterbur y and District Bat and Trap League , Rober t William Humphreys, laid the groundwork for its establishment

Mr Humphreys – known as Bill – defined the standard size of equipment and pitches, before petitioning pub landlords to create spaces ahead of the inaugural season in 1923

Shepherd Neame held a successful centenar y celebration at Ye Olde Beverlie in 2022, which included the chance for guests to tr y their hand at the game in the pub garden where it was first played

Deputy Chair of The Canterbur y Society John Walker said: “The game of Bat and Trap is something of a

Kent tradition and it is believed that the game ’ s ancestor was first played in the 14th centur y The Beverlie Inn opened for business in the 1740s, and it has records of the game being played there since it opened ”

He added: Canterbur y had ver y few of the famous Blue Plaques, despite having been home to many interesting and impor tant people We were delighted to receive a nomination from Shepherd Neame to include Mr Humphreys in our bid to recognise those connected with the City who

been ser ved legal papers and have been forced to cancel the opening of their community cafe on the premises today

A Shepherd Neame pub in Canterbur y is now home to a Blue Plaque commemorating where the Canterbur y and District Bat and Trap League was founded in 1922

Manchester’s new so-called ‘tourist tax’ has raised almost £3 million during its first year, it has been revealed

The City Visitor Charge , a £1 per room, per night fee , was introduced in April 2023 to pay for measures aimed at attracting more visitors and is currently being collected from 73 hotels and ser viced apar tments that fall within the Manchester ABID Zone

Manchester was the first city in the UK to introduce a tourist tax with Cambridge now considering a charge of £2 per night with plans to increase the rate after two years

However, in Manchester, the levy has been frozen for five years so will remain at £1 plus VAT until then

When the City Visitor Charge was introduced, Manchester ABID said it would use the funds raised to carr y out a number of measures in the city that will contribute to increasing tourist visits and

Tourism Business

overnight stays, including marketing campaigns, securing large-scale events , conferences, and festivals in low-season months, and improving overall street cleanliness

Kumar Mishra, the general manager of The Edwardian Manchester, who is the chairman of Manchester Accommodation BID said cash raised from the charge had funded a campaign to boost stays during “traditionally lower occupancy months”

New music events and business conferences have also been suppor ted to fill bed spaces, alongside backing for events like the Manchester Flower Festival, Manchester Pride and Chinese New Year Training has been offered to security staff, and funds have also gone on extra street cleaning around the city centre

Mr Mishra said “big plans” were emerging in the next year to make the city even more attractive to visitors

Encouraged To Enter Highlands & Islands Thistle Awards For Chance To Shine Bright On Tourism’s

The 17th Highlands & Islands Thistle Awards, celebrating the best tourism businesses in the Highlands s encouraging is encouraging hospitality businesses to enter and bring together industr y leaders, rising stars new enterprises and trusted names to celebrate achievements and recognise excellence in the sector

The Highlands & Islands Thistle Awards (HITA) categories encompass ever y aspect of the tourism and hospitality sector including food and drink, accommodation and experiences to outstanding individuals, action on climate change , inclusivity and innovation

The 2024 HITA categories are:

Best bar or pub

• Best eating exper ience

• Best hotel exper ience

• Best se f-cater ng or unique stay

• Best B&B or guest house exper ience

• Outstanding cultural event or festival

• Celebrating thr iv ng communities

• Inc lusive tour ism

• C imate action

Best visitor attraction

• Best outdoor or adventure exper ience

• Tour ism and hospitality emp oyer of the year

• Tour ism individual of the year

• Highland ambassador

• Rising star

• Innovation in tour ism

Ben Thorburn, head of marketing at Wilderness Scotland, Aviemore which won the HITA and national Scottish Thistle awards in 2023 for best outdoor or adventure experience and also climate action, urged fellow businesses to enter the awards: “If you ’ re thinking about entering ‒ just go ahead and do it! The anticipation of being shor tlisted and then hopefully turning up at the awards ceremony and taking away an award is fun and can really act as an incentive for the team

Beyond that, it s a celebration of ever ything you yourselves are doing as businesses across the Highlands and Islands ”

Garr y Munro, director for commercial markets for the Highlands and Islands at headline sponsor, Royal Bank of Scotland, added: “It’s a great way to showcase how well you ’ ve done , to tell your stor y, to tell peo-

ple about all the excellent work your business does, how you deliver fantastic customer ser vice how you collaborate and how well you treat your people

“It’s a great way to demonstrate that and to get to a wider audience ”

Covering all the regions of the Highlands and Islands; from Arg yll in the west to Moray in the east and Orkney and Shetland in the nor th the annual Highlands & Islands Thistle Awards bring together industr y leaders, rising stars, new enterprises and trusted names to celebrate achievements and recognise excellence in the sector

Winners proceed to the Scottish Thistle Awards national final to represent the region and compete with the best of the rest of the countr y IN ADDITION TO THE HITA CATEGORIES, THERE ARE ALSO THREE NATIONAL-ONLY SCOTTISH THISTLE AWARDS CATEGORIES TO ENTER:

Best business event

• Best luxur y experience

• Outstanding spor ting event

The Highlands & Islands Thistle Awards ceremony will be held at the Kingsmills Hotel, Inverness on October 4, and will be a fantastic opportunity to shine the spotlight on the region s best tourism and hospitality businesses

Entries to the awards close on April 28

Visit www hita-awards com to find out more

Pump Technology Ltd Sponsors London Broncos

Ever since Jeremy Brownlee , the company s Chairman and an ex rugby player himself, founded Pump Technolog y Ltd over thir ty years ago they have suppor ted and been involved with rugby in all its forms, from youth sides right up to the professional game

In fact, they are now a major suppor ter of the London Irish Foundation (who were instrumental in making this deal work) and who they suppor t in the community they work with LIF also intend to regularly run charity events at the Broncos games

Jonathan Barker, Pump Technolog y Ltd’s MD comments:

“We are excited to have been able to secure the back-of-the-shir ts spot and know that this will increase our brand visibility across the media We look forward to a long and successful relationship with London Broncos, utilising this to develop our work in the community with our friends at the London Irish Foundation”

About London Broncos - London Broncos RL is a professional Rugby League Team in the South East of England, based in West London but with fans across the South of England and beyond The club plays in the Super League , the highest tier of British Professional RL, and is well known for its successful Women s team and Lion’s Development Programme which aims to integrate the spor t into local schools and develop the next generation of Elite Rugby League talent in the South of England

Head of Commercial, Mark Kemp, says “We are delighted to have Jeremy, Jonathan & all the guys at Pump Technolog y involved with us through this sponsorship We would like to thank Andy and his team at the London Irish Foundation for the introduction and bringing this par tnership together and we are all looking forward to working together over the coming season and beyond”

Pump Technolog y Ltd specialises in supplying equipment from all of the major wastewater and sewage pumping manufacturers and hold extensive stocks in their Aldermaston warehouses

The group also incudes – LeeSan (Marine Sanitation) Pegasus Pumps (Custom Tank Manufacturers) Pump Technolog y Ser vices Ltd (Pump Commissioning and Ser vicing) and Cinderella UK (UK distributors of

The Rise of Pub Snacks: A Prof itable Oppor tunity in the UK Hospitality Sector

In the ever-evolving landscape of the UK hospitality industr y, where trends come and go one thing remains a steadfast companion to pub-goers: snacks Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial suppor t to the licensed trade In this feature , we explore the significance of pub snacks, their evolving popularity, and how they present a unique oppor tunity for operators amidst changing consumer behaviours and the backdrop of a major spor ting summer

THE IMPORTANCE OF SNACKS IN THE PUB

SECTOR

Pub snacks have long been synonymous with the quintessential British pub experience These modest offerings play a pivotal role especially during times when economic constraints or shifting consumer habits impact dineout behaviour As people opt to eat out less frequently due to economic uncer tainty, pub snacks offer an accessible and affordable alternative , aligning perfectly with the pub's social ambiance

The pub sector s reliance on snacks has deepened over the years

According to industr y data sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits This trend underscores the impor tance of snacks as a revenue stream contributing significantly to the overall profitability of pub establishments While snacking is popular all year round, consumers look to the savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment

Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in a 2023 repor t savour y snacks was wor th £4 16bn and growing at +13 8% Snacking occasions are growing +2% with savour y snacking (+20%) growing ahead of sweet (+11%) in pubs and clubs

• 38% of pub visitor s say they are interested in see ng snac k menus n Pubs

• 62% of out of home customer s buy snac ks

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The convergence of major spor ting events such as the Olympics and European football championship provides a unique oppor tunity for pub operators to capitalize on increased footfall and heightened consumer engagement During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while

enjoying a selection of savour y treats

TIPS FOR BOOSTING SNACK SALES

To optimize snack sales and enhance the pub experience , operators can implement strategic measures:

• Diver sify the Snack Menu: Introduce new and innovative snac k offer ings to cater to var ying tastes and preferences , inc luding vegan and gluten-free options

• Promotional Bundles: Create entic ng snac k and dr ink bundles , encouraging customer s to explore different combinations

• Enhanced Presentation: Visibility is Key Ensure your snac ks are vis ble! Elevate the presentation of snac ks through attractive ser v ng platter s or themed offer ings tied to major spor ting events

• Seasonal Specials: Introduce seasonal snac ks or limited-time offer s aligned with spor ting fixtures , foster ing exc tement and boosting sales

• Social Media Engagement: Leverage social med a platforms to showcase snac k offer ings , promote special events , and engage with customer s

In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of oppor tunity within the UK hospitality landscape Their enduring appeal, coupled with the upcoming summer of spor t, presents pub operators with a golden chance to not only boost revenues but also foster lasting patronage By embracing innovative strategies and catering to evolving consumer preferences, pubs can transform snack time into a profitable venture while keeping punters engaged and satisfied one bite at a time

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset, we understand the diverse dietar y preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

As a trusted supplier to independent shops, pubs, and the hospitality industr y, we offer a range of sizes in all our products for direct reselling

Our vibrant packaging is designed to catch the eye , while the contents are sure to satisfy From our stackable pots which optimise your shelf space , and fit most cup holders, to our elegant mason jars which add the " wow factor" to any display

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special

WHY CHOOSE ROBERT S DORSET? Established

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Del

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•

A Twist on the Traditional – The Perfect Wine Cocktail

in cocktails for several reasons:

of sweetness Indeed,

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

of yuzu citrus It's fizzy it s allergen-free it s preser vative-free - and it's about to become your new favourite go-to drink whether you re chilling at home or hanging out at your favourite bar

Rahul said:

"Margarita with Mint and Yuzu takes the tequila experience to a whole new level

With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding par ties

"What s more , our cans are eco-warriors - no plastic sleeves here , just crush and recycle for a guilt-free sip!"

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks com

• Por t has a dist nct f avour profile that sets it apar t from other types of wine It is typically r ic h, sweet, and full-bodied with notes of r ipe fruit, spices , and sometimes a hint of nuttiness These unique flavour s can add depth and complexity to coc kta ls , provid ng a r ic h and indulgent taste exper ience

• Whether it's a robust and fruity Ruby Por t or a mellow and nutty Tawny Por t, the ver satility of por t makes it a ver satile ingredient in mixology Th s var iety allows bar tender s to exper iment and create a wide range of coc ktails with different flavour profiles

The sweetness of Por t can help balance out flavour s in a coc ktail, especial y when comb ned with other ingredients like citrus juices b tter s or spir its with higher alcohol content It adds depth and complexity without being overly c loying

• Por t has a long-standing histor y and is often associated w th soph stication and elegance Incorporating

Transform

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 Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang

Whether you ' re interested in sampling our products or have inquiries about marketing suppor t, our team is here to assist you ever y step of the way We are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience

Cheers to success and innovation!

For an impression that lasts, choose the original patented aroma gun today www flavourblaster com

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

Businesses may struggle to supply the correct allergen information on their menus ever y day, especially if any ingredients change at the last minute

FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed

However, if the change in how food businesses supply allerg y information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

Ser vices like Allerg y Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technolog y as a simple , easy and cheap solution

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law With unlimited free downloads and pricing per menu, Allerg y Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allerg y management

https://allerg ymenu.uk/

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 noncompliance 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

A New Oil Enters the Kitchen

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different

This new oil is impor tant because it has proper ties that will be of interest to professional cooks It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil

It is not just about health though

High Oleic Sunflower Oil is par ticularly resistant to Oxidation (breakdown) and so will perform significantly more fr ying cycles in a busy kitchen Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium It can also be filtered cold and more cycles mean less downtime for the friers

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils

Because the oil is strong it means that even with a modest premium price , it saves money and waste , so you are effectively increasing the quality of your ingredients and cutting costs at the same time

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fer tiliser It is the most sustainable oil

High Oleic Sunflower Oil was once the preser ve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distributors

For more information please feel free to contact Mar tin McHugh on mar tin m@flavoil co uk There is more information on www.flavoil.co.uk

the countr y with fresh chips and this supply remains ver y much at the hear t of our business today

We grow more than 15 000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities Ever y batch of Triple F Chips undergoes rigorous quality checks prior to leaving site , ensuing we offer consistent quality tasty fr ying chips day in day out

Par tnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK We have recently also made it even easier to order our chips having opened our own online shop to ser vice customers in areas where we continue to expand our distributor network

If you would be interested in finding out more about FFF, par tnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous com /

Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

In the ever-shifting seas of consumer spending anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice , looks at the insights we ve uncovered based on data gathered over two years (to September 2023)

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

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

THE BIG TAKEAWAYS

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

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

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

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

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

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

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

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

In line with the trading behaviours seen in foodser vice , there’s been an increase in purchases of frozen fish and chips products from supermarkets

as a cheaper substitute to takeaways For many people dining in at home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

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

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

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

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

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

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

Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities

WHO IS ATLANTE?

We develop, source , manage & distribute private label and branded food, wine & textiles

We delight in connecting retailers in the UK and Ireland with our fantastic network of regional Italian producers Whether your needs lie in food ser vice products, private label, impor t/expor t, or brand creation, we can help THE ATLANTE METHOD

Our exper t cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket Atlante is unique as we are neither an agent nor broker We are a value-adding link between retailers and producers

We are totally independent and do not represent producers so are able to use our exper tise to identify the producers best suited to meet your needs

We simplify the process and help you to do more with less and in in doing so we save cost, we save time and we save effor t

THE PEOPLE BEHIND ATLANTE

We are a dynamic and international team of professionals We operate all over the world through a network of producers and our international staff Our headquar ters are located in Bologna, in the hear t of the Italian Food Valley whilst a dedicated team is based in London suppor ting our UK customers and par tners We bring together the best of Italy and UK, whilst also working globally For all enquiries and to discuss your brief with us today, please contact:

Carpigiani is the global leading manufacturer of soft ser ve , milkshake , gelato, and frozen drink machines As industr y leaders, we know best how to balance the science and ar t behind this colourful sector of food production, and we ’ re taking our ser vices even fur ther by providing exclusive insight and extra suppor t that our customers deser ve with our Soft Ser ve and Shake Consulting scheme

Desser t specialists and business owners can get the recipe for sweet success with first-hand exper tise from Carpigiani development chefs dishing up industr y insights, flavour trends, menu development, and how to get the most out of the latest technolog y from soft ser ve and shake machines

Our Carpigiani consultants will show you various techniques and accessor y recommendations to help put tailored twists on your soft ser ve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strateg y to help develop your desser t and drink menus This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs

The Soft Ser ve and Shake Consultancy sessions focus on four key areas: machine configuration and settings food style , machine-mix capability analysis, and operations management This will cover ever ything from

understanding successful retail concepts to profitability targets and expected sales flow

As all the Carpigiani machines are manufactured with the industr y-leading and patented technolog y Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technolog y - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product

If you ’ re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Ser ve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www carpigiani co uk/soft-ser ve-consultancy Alternatively please call Carpigiani UK Ltd on 01432 346018 or see the adver t on page 7

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla

When LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid

It became clear that there was a need to educate cooks about real vanilla as opposed to the ar tificial alternatives that had become so prevalent

This prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day

Four teen years later, having inspired countless professionals to keep it real in their kitchens, we are delighted that so many young people are using LittlePod products

Educating future generations of chefs remains high on our agenda and at Colchester Institute , patisserie teacher Stephanie Conway is helping spread the word

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year

So how do we tempt them back and nur ture spend with the right menus? To help hospitality businesses stay ahead of the cur ve , Bidfood have uncovered five key trends that are shaping consumer choices in 2024

This year it s all about creating a sense of adventure and providing consumers with the oppor tunity to tr y something new, as well as focusing on authenticity and provenance Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink From interesting flavour pairings, to creative , playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year ’ s trends are tipped to be more exciting than ever!

great scope for chefs to be creative and have fun when planning their menus for 2024 68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics Tr y mixing up your Sunday roasts, English breakfasts and even desser ts such as crumble with interesting global flavours

To suppor t with the unveiling of these trends, Bidfood has launched its 2024 interactive guide , designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industr y The repor t also comes with a range of useful suppor t tools, including new additions to the trends video series expanded web content tasty new recipes and much more

For a look at the trends and to download the interactive trends guide head to their website: www bidfood co uk/food-and-drink-trends-2024

British Fusion is one of the trends which allows

We have to teach these kids not just how to use vanilla but also what it is where it s from and why it matters,” Stephanie said “The ethical side is impor tant and we must teach the students about sustainability If we don’t they’re not going to go into their own kitchens and educate their staff in the future

LittlePod is the only vanilla we use We get through tubes and tubes of vanilla paste and we love it The consistency is perfect and the tube is great You can squeeze ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant to use real ingredients and nothing is better than LittlePod ”

Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at Queen’s College in Taunton

Joe brought his current cohor t to LittlePod’s base in East Devon for last summer ’ s King’s Award for Enterprise presentation With education still at the forefront, and with such enthusiastic advocates on board, we re hopeful that the top chefs of the future will keep it real for years to come

www LittlePod co uk or see the adver t on page 30

Cleaning and Hygiene

Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their por tfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11 Reckitt Pro Solutions will be bringing the latest research results information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that suppor t stronger businesses

Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the oppor tunities that it presents: “Interclean is one of

In some ser vice industries cleaning is a necessar y byproduct of other activity

However for hotel managers it is par t of what makes your front-of-house impression from your foyer to your bar restaurants and rooms In any case , good hygiene takes time and resource to get right But can better cleaning lead to better productivity?

For hotel managers, maintaining a clean space for guests is pivotal and can be the difference between a guest returning or not Fur thermore with social media and public reviews becoming ever more commonplace hygiene is a key factor in ensuring the hotel s reputation is upheld

The simple answer is yes - by investing time in creating better cleaning practices and equipment you can keep staff moving forward throughout the workday to reduce lost time For example Tork Xpress® Multifold hand towel refills are 50% compressed enabling dispensers to hold twice as many towels to ser ve twice as many customers before requiring a refill With a simple upgrade you can save your staff time refilling and save valuable time for your end user This improves the overall efficiency of the business to help you offer the best possible experience to guests Additionally by designing the hand towel dispensers to only provide one towel at a time , Tork is helping to reduce waste , so businesses get more from less and reduce environmental impact

For more information on our hygiene solutions, visit www tork co uk

Products and Services

Global Brands, the leading independent ready-to-drink exper t, has announced the relaunch of its popular 90s RTD, Reef

Already available in independents pubs and bars across the UK the unique alcoholic orange and passionfruit juice drink is now accessible to on-trade for stocking, as well as wholesalers

Perfect for summer sharing occasions and with an ABV of 3 4%, Reef combines a real fruit juice base with vodka for a taste like no other ; juicy tropical and still chill It is set to be marketed as the ultimate nostalgic RTD beverage , stirring up memories of good times and carefree days and nights

Originally introduced in 1998, Reef quickly became a fixture in bars, offering a refreshing blend of orange and passionfruit that captured the spirit of the 1990s For the last 4 years, Reef has been the top-selling brand on online retailer Goodtimein co uk and now after a hiatus, Reef returns to the ontrade with a refreshed design, while retaining its classic flavour profile

Jacob Barrett, Brand Manager at Reef, said “We’re seeing the impact that 90s culture is having for today’s consumer, especially with the growth of our iconic Hooch brand We feel that Reef is perfectly

Exclusive Elegance and Quality by Design

Benefiting from Fracino's extensive research and development programme world class engineering skills and state-of-the-ar t production technolog y, the Romano-R is a genuine fusion of style and luxurious quality

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

bility

and Bars

placed to join the nostalgia revolution and bring its chilled vibes to venues up and down the countr y “It’s still the same great product that ever yone knows and loves but now at 3 4% ABV to make the drink more sessionable , and

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

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

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

Fracino - +44 (0)121 3285757 sales@fracino com www fracino com or see the adcer t on page 13 CLEAN Linen & Workwear are one

Kitchen Equipment and Fit-Out

www.ostarasystems.com

or within high-visibility areas in the pub can entice spor ts fans to choose your venue over others

Outdoor Spaces

4. ENCOURAGE FAN ENGAGEMENT

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

5 USE BANNERS FOR DIRECTIONAL SIGNAGE

For larger venues, banners can

signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom

6 CAPITALISE ON LOCAL PRIDE

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

7 SOCIAL MEDIA TIE-INS

Use banners to promote your pub s social media hashtags or handles encouraging patrons to share their game-day experiences online This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment

8 ANNOUNCE POST-GAME ENTERTAINMENT

Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, such as live music , karaoke , or a DJ This can turn game day into an all-night event, increasing your sales and patron satisfaction

Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game

Check out the online Banner Librar y at www hfe-signs co uk for promotional ideas for your pub!

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

Outdoor Spaces

Leading the Way in Table Numbers & QR Code Labels

Brunel Engraving proudly stands

as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector

With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs These meticulously crafted items ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings

By utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus promotions, and other per tinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process

At Brunel Engraving, quality is paramount Our ISO9001 accreditation ensures that ever y product meets

stringent standards of excellence , reflecting our unwavering commitment to customer satisfaction

Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot

In addition to our signature rotar y engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations

From large blue-chip chains to local privately owned establishments our table numbers and QR code labels can be seen installed across the UK Join countless satisfied clients in experiencing the Brunel Engraving difference Contact us today to learn how our solutions can transform your establishment s operations and elevate your guest experience

T: 01275 871 720

E: info@brunelengraving co uk

New Stock Chair Ranges from ILF

www ilfchairs com email terr y kirk@ilfchairs com

the best products for their hospitality site

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

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

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

Increase Your Revenue with a Commercial Shading Solution

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

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

In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industr y David a seasoned electrical contractor ser ving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers Determined to set a new standard he founded Lightique Limited

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability The company ’ s initial focus on a small yet comprehensive range soon garnered acclaim

As fashion trends evolved over the next five years, so did Lightique David ever attuned to the pulse of innovation, steered the company towards expansion and adaptation It was during this period that his sons, Gar y and Neil joined the ranks of the company Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors

Today, as Lightique marks 39 years of illuminating

Mayfair Furniture

of our valued clients The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to ser ving your lighting needs

Join us as we illuminate the path ahead, guided by innovation quality and a profound appreciation for our customers Together, let’s script the next chapter of the Lightique legacy a tale of brilliance , forged in the glow of shared success

Check out our website www lightique com to see some examples of what we can do Or drop us an email sales@lightique .com with your enquir y and we will do our best to help!

At Nobis, we understand that exceptional ser vice is the cornerstone of any successful business That's why we go above and beyond to ensure your satisfaction ever y step of the way Whether you ' re browsing our extensive collection online or reaching out to our dedicated sales team you can expect nothing but the best Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to

Restaurant Furniture Store

made-to-order pieces

See the adver t on the facing page for fur ther information or visit www restaurantfurniturestore co uk

Design and Refit

Property and Professional

As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www thedirectorshelpline org), for exper t advice and best practice .

From cozy rural countr y inns to chic urban eateries, establishments across Britain face a range of fiscal complexities

Brexit uncer tainties and economic shifts loom large Add to the mix the spectre of a for thcoming General Election and it’s only likely we’ll see more upheaval before the end of the year

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate

At The Director’s Helpline we provide free suppor t to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC

This might seem an obvious piece of advice but communication really is key regardless of whether you ’ re in arrears or not If you foresee an issue then it’s best to be proactive rather than hope it goes away

Taking the time to deal with correspondence from HMRC is rarely time wasted (apar t from the frustratingly long time spent on hold)

Maintaining an open and transparent dialogue with HMRC is vitally impor tant when it comes to compliance and mitigating potential risks It also means that you ’ re able to resolve issues and stay informed about changes in tax legislation or repor ting procedures The old saying that “knowledge is power ” has never been more true

One of the complaints we hear most frequently from directors is about the current VAT threshold At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energ y hikes, wage increases, inflation, and the cost-of-living crisis

I m cer tain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses Investing in extra staff training, for example , would result in better customer experiences all round An uplift in the quality of ser vice across the industr y would be transformational A simple cut in VAT

could quite easily deliver a vibrant and dynamic hospitality sector

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside resor t for instance

your income is seasonal and often weather dependent Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn t working

Directors often ask which payments should get greater priority Which is deemed most impor tant to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple

Businesses need to prioritise VAT and PAYE debt over Corporation Tax ever y time HMRC will be more open to longer term agreements for tax on previous years profits than collecting VAT

There s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company ’ s liquidity Falling behind with VAT or

Property and Professional

How to Protect Your Premises Licence from Insolvency

By Sarah Taylor, licensing par tner at Keystone Law (www keystonelaw com)

in order to keep it active There are steps that can be taken to prevent loss of a premises licence , such as:

• Speaking to an insolvenc y practitioner and a icensing awyer at an early stage

It is impor tant to get the correct adv ce to al ow you to prepare for an inso venc y event The date of the insolvenc y event can be unc lear and therefore early advice can ensure that you can fully prepare to submit an inter im author ity not ce (allowing a fur ther three months before the licence must be transferred again) or to transfer the licence to another company or an individual

Consider ing who holds the premises licence If the icence is held by a company whic h is at r isk of nsolvenc y, consider whether there are other companies to whic h the licence could be transferred in order to keep t act ve Consider ing this at an early stage a lows other companies to be incorporated if necessar y If t is not possible to transfer the licence to another company, the licence may be transferred to an individual or an insolvenc y practitioner It is mpor tant to consider the legal implications of holding the l cence and the egal responsibi ity placed upon the holder of the licence to ensure that the conditions of the icence are complied with Premises licences he d by ndividuals also lapse when

the individual becomes bankrupt, loses capacity to hold the icence or dies , and therefore the same advice applies in

Founded in 1994, Sticks n Sushi is a restaurant group specialising in sushi and yakitori, with 27 restaurants across Denmark, the UK, and Germany;

The group has recently been acquired by McWin Capital Par tners which focusses on the food ser vice and food technolog y sectors;

With OakNor th’s and McWin’s suppor t, the restaurant group will continue to open new restaurants across the UK

OakNor th the digital bank for entrepreneurs by entrepreneurs has provided a £22m loan to Japanese premium restaurant group, Sticks n Sushi, to suppor t its future growth

Founded in Denmark in 1994 by brothers Jens and Kim Rahbek and Thor Andersen the group has successfully scaled to 27 restaurants – 12 in Copenhagen, 12 across the UK, and three in Berlin making this OakNor th’s first pan-European transaction It opened its first restaurant in the UK in Wimbledon in 2012, and the UK is now the group ’ s largest market in terms of turnover, with its 13th UK restaurant due to open in Richmond in May The group ’ s CEO, Andreas Karlsson, joined in 2011 as its operations director, and was promoted to CEO in 2019 He has more than 36 years ’ experience in the industr y having led the global roll out of Wagamama

The business has been acquired by leading private equity firm, McWin Capital Par tners McWin is a sector specialist with stakes in a number of chains, including: Gail’s Baker y, Popeyes, Big Mamma, Vapiano, and Burger King Germany to name a few

Commenting on the transaction, Andreas Karlsson, CEO of Sticks n Sushi, said: “Our continued growth is really exciting – we ’ ve opened a restaurant ever y year since 2012 and we launched two last year in Shoreditch and Kingston, followed by Richmond this May – which will make it three in nine months Over the years we ’ ve built a loyal customer base who continue to choose us because of the quality of food we ser ve , and the quality of ser vice we provide We have identified great locations for several new restaurants in the coming years and with the suppor t of McWin and OakNor th we will be able to take advantage of this We’re incredibly grateful for both of their suppor t and the commercial and collaborative nature in which they operate – it genuinely feels like a par tnership and a relationship that will help make us an even stronger business for years to come ”

Stuar t Blair, Director of Debt Finance at OakNor th, added: “Given the ongoing cost-of-living crisis, it is no surprise that many hospitality businesses have struggled over the last 18 months However, Sticks n Sushi is a business that is more than bucking this trend – it has a strong brand presence , and a model focussed on high quality food production that has stood the test of time Over three decades it has grown to 27 individually designed restaurants, and it has never had to shut one down, demonstrating its sensible and smar t location selection, as well as the clear demand for its offering In Andreas, the business has a seasoned leader with more than three and a half decades of experience in the industr y, and with the backing of McWin, it is primed for future growth ”