CLH Digital - Issue #211

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

Inquiry Launched into Hospitality Staffing Crisis: Long Overdue Action to Unlock Sector Potential

the staffing recruitment and

crisis plaguing the UK hospitality industr y

This development comes as operators continue to grapple with severe workforce shor tages that threaten to impede the sector's growth and potential The inquir y aims to shed light on critical issues that have led to reduced trading hours, lost sales, and revenue , not to mention the uncer tainty faced by existing staff

The decision to launch this inquir y underscores the growing recognition that the staffing crisis is not just a shor t-term inconvenience , but a fundamental obstacle preventing the hospitality industr y from realising its true potential

It is widely acknowledged that omitting the sector from the shor tage occupation list was a significant misstep, contributing to an exodus of experienced and trained staff and leaving behind a substantial skills gap that urgently needs addressing A bit of a political “minefield” which I don’t want to step into other than to say that it came as a surprise to no one that the sector heavily reliant on overseas workers, par ticularly from Eastern Europe , would be impacted once they returned to their countr y of origin, since there was little if any time for the sector to prepare

I am all for training home-grown talent and have championed it at ever y oppor tunity

The sector is a fantastic oppor tunity for people of all ages and backgrounds offering wonderful career oppor tunities or just par t-time convenient family fitting jobs

I always found it rewarding and fun which is the nature of the hospitality sector par ticularly with unique oppor tunities for career progression and travel

My own opinion is the lack of government suppor t has only exacerbated the challenges

faced by operators across the countr y

Amidst these pressing concerns, there are glimmers of hope within the industr y UK

Hospitality CEO Kate Nicholls recently delivered an encouraging address at the Savoy lecture acknowledging the ongoing challenges while pointing to signs of recover y Nicholls highlighted positive trends such as global travel reopening and the resurgence of events, along with projected increases in consumer spending, par ticularly in eating and drinking out an encouraging prospect for the beleaguered sector

Looking ahead, with a bumper summer of spor ts events on the horizon, pubs and hospitality venues are hopeful of reaping the benefits of increased footfall and consumer spending The prospect of a brighter future is indeed welcome news for an industr y that has weathered unprecedented challenges As the inquir y unfolds, stakeholders are optimistic that meaningful solutions will emerge to address the staffing crisis and set the stage for sustainable growth and recover y in the UK hospitality sector 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

Inquiry Launched into Hospitality Recruitment and Retention Crisis

UKHospitality says its members were experiencing a job vacancy rate of 11 per cent, and according to the Office for National Statistics (ONS) there are 132 000 unfilled roles in the sector – 48 per cent above prepandemic levels

“We’re seeing a third of businesses closing early closing on cer tain days or adjusting rotas and ser vices to retain staff and protect their wellbeing ” Kate Nicholls CEO of UKHospitality said “In rural and coastal areas the problem is par ticularly acute The ver y nature of being seasonal means it’s harder to prepare and staff up for the summer

Fur thermore , in October 2023 the Migration Advisor y Committee (MAC) decided not to recommend any hospitality roles be added to the shor tage occupation list, which would have made it easier for businesses to recruit from abroad

The independent body rejected calls for chefs and hotel, restaurant, bar, and catering managers to join the list, but did recommend that experienced sommeliers with more than three years full time-experience should be eligible for skilled worker visas

Now the All-Par ty Parliamentar y Group (APPG) for Hospitality and Tourism is looking to explore why the industr y has such a high number of staff vacancies and how it can respond

The APPG is seeking answers to the following questions:

• Worker s in hospitality roles often leave within a few months and many within the fir st year Does the industr y have a retention problem? And, if so, why?

The industr y has more than 100,000 vacancies and shor tages have remained a per sistent issue for businesses for several year s What are the barr ier s bus nesses are facing when it comes to recruitment and finding the staff they need?

• 1 in 5 UK adults consider hospitality an appealing industr y to work in –what can the sector and government do to c hange the perceptions of a sector that offer s rewarding career s and rapid progression, to make the sector more appealing?

• Histor ically, hospitality has been able to fill vacanc es with worker s from over seas:

• The sector has introduced numerous initiatives to suppor t the

and

of its staff suc h as the Wellbeing Promise and Hotelier s ’ Char ter How successful have these industr y in tiatives and action taken by businesses been, and what can be done?

• As a sector, many hospitality businesses util se zero-hour contracts , what impact do you think this has on the recruitment and retention of staff?

PERSISTENT PROBLEM

Simon Jupp MP (East Devon) Chair of the Hospitality and Tourism APPG said: “Staffing challenges in hospitality and tourism has continually been raised by businesses as a persistent problem that negatively impacts trading

“Given how impor tant the people who work in hospitality and tourism are to the experiences they help deliver, it s impor tant that the APPG takes the time to investigate this issue

“I’m pleased to launch this inquir y today and I want businesses and representatives of the sector at its hear t, to enable the members of the APPG to understand the issues and make appropriate recommendations to government on where it can suppor t

This is a broad inquir y and I hope to hear from as many people involved in hospitality and tourism as possible ”

The deadline for submissions of written evidence is Friday 14 June , and should be no longer than 1,500 words Evidence should be submitted to policy@ukhospitality org uk, which acts as the secretariat of the APPG

The Pubs Code Adjudicator –

A Champion of Fairness

WHAT IS THE PUBS CODE?

“The Pubs Code is legislation which protects tied pub tenants of the largest pub companies – those who own more than 500 tied pubs in England and Wales It covers six pub companies – Admiral, Greene King, Marston’s, Punch, Star Pubs & Bars, and Stonegate

“The Code came into force in 2016, and gives tenants more rights and greater protection in their relationship with their pub company The Code exists to ensure tied tenants are treated fairly and lawfully by their pub company and that they should be no worse off than they would be

if they were free of tie It is all about fairness and allowing tenants’ businesses to succeed ”

WHAT IS THE ROLE OF THE PUBS CODE ADJUDICATOR?

I am the Pubs Code Adjudicator, or PC A, having recently been reappointed for my second term, a fur ther three-year period It is my responsibility to enforce the Pubs Code , regulating the relationship between pub companies and their tied tenants My team and I want to empower tenants to negotiate and find the best deal for their businesses, by ensuring the pub companies obser ve the Pubs Code and provide tenants with the right information, at the right time

“A key objective for the PC A is to boost tenants’ awareness of their rights and the legislation in place to suppor t them – which is why I am doing this inter view For a fair relationship, both sides should be informed, and we are here to facilitate that ”

TELL US MORE ABOUT WHAT YOU DO

“We have a wealth of information on our website - www gov uk/pca, including tenant factsheets These are designed to answer the major questions that tenants ask the PC A about the Pubs Code and its processes I urge all tied tenants of the six pub companies to take a little time to read more about us We want to be more visible to the industr y and you might have caught us at events recently, such as at the Nor thern Restaurant & Bar show, and at the National Pubwatch Conference ”

“We run an Annual Tied Tenants Sur vey where we speak to 1,200 tied tenants to gather their views and opinions on the Pubs Code and their

pub company This is an absolutely critical piece of research to ensure effectiveness of the Pubs Code , help the regulated pub companies understand tenant satisfaction levels and where they need to make improvements, as well as enabling the industr y to see comparisons between those pub companies

“We issue advice and guidance to the industr y, and I have the power to investigate suspected breaches of the Pubs Code I am also responsible for providing an arbitration ser vice for the resolution of Pubs Code disputes Cases are managed by the Char tered Institute of Arbitrators on the PC A’s behalf The PC A can only help to settle disputes which are in scope of the Pubs Code Each pub company has a Code Compliance Officer which manages Pubs Code disputes informally For other matters, tenants should refer to their pub company s complaints procedure or take independent legal advice ”

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY AT PRESENT?

“Clearly the economic climate has brought challenges all around The PC A exists to empower tenants, address disparities of information available to them, and ensure their tied relationship works for them, which should ultimately contribute to better business and promote resilience within the trade I believe the PC A can play a par t in strengthening our industr y by encouraging transparency from pub companies about their Pubs Code compliance and promoting their best practice

For more information, please visit www gov uk/pca or follow @pubscodepca on social media

The Ivy to Open Restaurant in Liverpool City Centre

Unilever Foods Solutions (UFS) has released its annual trend repor t, Future Menus 2024, which sets out the seven global trends that are shaping the food ser vice industr y in the UK The key shifts expected in restaurants this year include rising demand for unexpected flavour combinations, the mainstreaming of plant-based dishes, and a focus on transforming healthy options to create unexpected food innovations

The repor t highlights a demand from consumers for 'Flavour Shock', characterised by unexpected flavour combinations and twists on classic dishes such as incorporating sweet and spicy Mexican sauces to create modern burgers Leaning into sensorial dining with fusions and ‘chaos cooking’ provides an oppor tunity to elevate eating-out experiences with more vibrant, unforgettable and unique experiences – using food as a form of escapism that is designed to captivate attention and create lasting memories

To suppor t chefs in creating these surprising flavour combinations, UFS provides customers with new spins on classic techniques and flavours as a way to combine different tastes and textures, as well as products that deliver on taste while reducing preparation time Off the back of this demand for cooking aids, Knorr Professional's bouillons and seasonings grew 15% last year

Health-conscious customers are seeking wholesome dining experiences that go beyond calorie counting –the ‘Feel-Good Food’ trend explores the relationship between nutrition and wellbeing, as well as local sourcing, sustainability and embracing innovations in food production Consumers are putting increasing impor tance in knowing the nutritional content of the meals they eat so it’s time to innovate ‘healthy options’ to create the unexpected using alternative veg and nutritional grains to help safeguard all aspects of human health – star ting with the food we eat!

When it comes to offering plant-based menu items despite repor ts that veganism is on the decline diners

continue to seek more variety in their meal choices, with the repor t highlighting ‘Irresistible Vegetables’ as a continued trend It's time to elevate vegetables on your menu to suppor t customer’s flexitarian lifestyles and champion sustainability – making vegetables the hero for plate appeal and the future of the planet To help chefs deliver plant-based options that don’t compromise on taste , UFS has seen an increased demand for Hellmann’s Vegan Mayo which has experienced 50% compound annual growth over the last two years

Star Chen CEO Unilever Food Solutions said: “Unilever Food Solutions (UFS) is

CLH News sat down with Fiona Dickie , Pubs Code Adjudicator to discuss their role in the industr y

Foodservice Inflation Dips Below 10% For The First Time In Two Years

Inflation as measured by the CGA Prestige Foodser vice Price Index (FPI) fell below 10% in March for the first time in two years The welcome milestone for the sector follows the largest month-on-month decline ever recorded by the Index of 1 4%

The softening of inflation has also been seen in the Consumer Price Index (CPI) for food which indicated only a marginal increase of 0 1% in March However, the rate in the Foodser vice Price Index remains more than double the level of retail, which stands at 4 0% year-on-year

While only one FPI categor y decreased in price year-on-year in March, all of them recorded a reduction in prices month-on-month a sign of a fundamental shift in markets Inflationar y pressures have also been relieved by an easing in UK wage costs, where real-terms growth fell to 2 9% in Februar y While a rise in the National Living Wage in April will likely cause a temporar y rise in growth the trend in reduced wage rises is expected to help ease inflation in the months ahead, with the Office for Budget Responsibility (OBR) anticipating the CPI to be at or near the 2% target by the four th quar ter of 2024 While the latest figures indicate a positive direction for foodser vice , the sector continues to navigate potential challenges including the implementation of border checks in the UK, which may contribute to additional supply costs

Shaun Allen, Prestige Purchasing CEO, said: “While the continued decline in inflation rates is undoubtedly positive news it is crucial for hospitality businesses to exercise acute attention to their purchasing strategies

during this period As price inflation falls, it presents a pivotal oppor tunity for operators to review and refine their procurement processes ensuring they capitalise on the changing market conditions to secure the best possible terms and maintain a competitive edge ”

James Ashurst client director at CGA by NIQ said: “After two years of relentlessly high inflation a fall into single digits in March brings some welcome respite Along with signs of increased consumer demand, it makes us cautiously optimistic for businesses as we move fur ther into 2024 However, high prices in food and elsewhere have caused significant damage , and it may be some time before we achieve sustained low inflation and real-terms sales growth ”

The Importance of Labelling in the Food and Beverage Industry

By Zoe Richards , business solutions director, Trustwell (www trustwell com)

As

Falling

hotel in London’s West End had to pay fines totalling £70 000 after ser ving a customer with a nut allerg y a desser t containing pistachios, almonds and hazelnuts, causing her to have an anaphylactic shock

Here we look at what’s been happening in the industr y to raise more awareness of allergens and how this can be fur ther improved, while considering the challenges businesses continue to face

MAKING ALLERGENS EASIER TO SPOT

With more stringent laws around how hospitality businesses should present ingredients, the sector has taken proactive steps in the last few years to improve allergen awareness and identification

Many bars, cafes and restaurants have introduced labelling systems and picture codes to highlight common allergens like gluten and nuts on their menus, while floor staff are now better trained to check with customers when taking food and drink orders This means kitchen or bar staff can take precautions when preparing food, and during ser vice to prevent potential allergic reactions

CHALLENGES STILL REMAIN

While we ’ ve made strides across the industr y to increase the awareness and visibility of allergenic ingredients, there are still significant challenges There are increasingly complex supply chains across foodser vice due to product shor tages, leading to changes in ingredients and therefore the end product, increasing the risk of cross contamination

Many establishments rely on temporar y or seasonal staff, for instance , which makes consistent training on allergens more difficult One in five hospitality workers in the UK work par t time So, with a high turnover, the onus is on businesses to frequently retrain staff – something that can be time consuming and a logistical headache

However, it is vital that employees are educated well about allergens Beyond the most common culprits like nuts and gluten, training should include lesser-known allergens like lupin or sulphites All in all, you’ll be much better placed if you can encourage a positive and open discussion about allergens in your workplace and hosting regular training sessions on allergen labelling

With your staff covered, you then just have to worr y about your customers

THE ALLERGEN CONVERSATION BARRIER

Despite increased effor ts to raise awareness around allergens it can be difficult to get customers, especially younger generations, to openly discuss their allergies

This reticence could stem from the “anxious generation” label applied to Gen Z With over 60 per cent of this generation repor ting an anxiety disorder, it can be the case that they prefer decoding menus themselves rather than risking an uncomfor table conversation

To deal with this proactively, tr y to create an open atmosphere when it comes to allergens By training staff to initiate the dialogue

respectfully and knowledgeably, you can help put customers at ease Ultimately, overcoming this conversation barrier is crucial to ensuring dietar y needs are properly accommodated and allergic reactions are prevented

EMBRACING CLEAR ALLERGEN LABELLING

With so much at stake around allergens, restaurants must continue to embrace clear, user-friendly allergen labelling as the solution

Detailed ingredient lists on menus that explicitly show which allergens are present in each dish provide transparency and give customers the confidence to make informed choices Rather than focusing solely on which items are “unsafe” menus should highlight allergen-safe options steering the conversation away from negative perceptions

Improving supply chain transparency is also essential By using technolog y-aided solutions for faster information sharing on food traceability, hospitality venues will have up to date knowledge on their menu changes and how they impact allergens

And a proactive approach, like providing all tables with an allergen menu upfront, ensures the right information is readily available from the star t This normalises the dialogue around dietar y restrictions and creates an inviting atmosphere for those with allergies

Wrexham Couple Celebrate Two Decades

Of Running Popular Community Pub

A husband and wife team are toasting success after running the local community pub for over two decades

Mark Jones has operated the Stanton House in Chirk, Wrexham since 2001 along with his wife Chelly who joined him behind the bar in 2015 Mark’s aunt and uncle owned the building before his dad transformed it into a public house , which was then acquired by Hydes Brewer y, also in 2001

The popular pub, still owned by Hydes, received an extensive refurbishment last year which has revitalised the business, helping to boost turnover in 12 months

Mark and Chelly have worked ver y closely with Salfordbased brewer y and pub company, Hydes, turning the pub from a busy community establishment into a popular pub and restaurant, appealing to local residents as well as tourists to the area

Mark and Chelly have successfully established The Stanton House as a real community hub for the people of Chirk and surrounding areas and say that the investment from Hydes, together with ongoing suppor t and advice has reinvigorated the pub

Commented Mark Jones: “The suppor t we have received from Hydes, especially over the past five years, has allowed us to fully realise the potential this pub has to offer We have the freedom to implement our own ideas from homecooked food to planning events and enter tainment and

Consumers’ Spending Confidence Rises As Cost Of Living Pressures Ease

British consumers are cautiously increasing their visits and spending in pubs bars and restaurants CGA’s latest Cost of Living Pulse research reveals

The exclusive sur vey shows more than two in five (43%) consumers went out to eat or drink at least weekly in March two percentage points more than in Februar y, and the joint highest figure since early 2023 More than a third (37%) of consumers say they spent more money on eating and drinking out than they did in Februar y a month-on-month increase of eight percentage points, and significantly higher than the 28% who are spending less

Younger adults and regular visitors are driving the increase in visits, CGA’s research shows Nearly half (48%) of those aged 18 to 34 are going out more often than usual nearly double the number who are going out less (27%) Among consumers who typically go out weekly, two in five (40%) are visiting more frequently while 19% are going out less often

The figures raise hopes that consumers are increasingly confident about their spending as inflation and cost pressures ease There are signs that momentum will build fur ther in 2024 as nearly a third (31%) anticipate allocating more money to eating and drinking out over the next month five percentage points more than

those who will spend less (26%) Optimism has been lifted fur ther by the latest CGA RSM Hospitality Business Tracker which repor ted above-inflation year-on-year sales growth of 5 2% for managed hospitality groups in March

However, well over half (57%) of all respondents say they are still severely or moderately impacted by the cost of living crisis Two thirds (69%) of those who are going out less often than usual say it is because of cost of living increases, and nearly half cite menu price increases (48%) The majority of older consumers, rural residents and infrequent users continue to visit pubs, bars and restaurants less often than usual

Hannah Payne , CGA by NIQ’s consumer research director,

Glimmers Of Hope’ For Hospitality Sector Says UKHospitality CEO

NTIA Reports Doubling Of Hospitality And NTE Businesses Going Into Administration

A recent repor t produced by Shakespeare Mar tineau for the Night Time Industries Association has shown that the hospitality and night time economy sectors in the UK have experienced a significant increase in businesses going into administration These statistics underscore the challenges faced by businesses within the hospitality industr y over the past year

Comparing the first quar ter of 2023 with the same period in 2022, there has been a notable rise in administrations In Januar y-March 2023 administrations accounted for 9% of all administrations during that time frame This is a stark contrast to administrations recorded in Januar y-March 2022, comprising only 4% of all administrations

The year-to-date data for April 2023-March 2024 paints a concerning picture , with 193 administrations in the hospitality and night time economy industries, accounting for 11% of all administrations This demonstrates a significant increase compared to the previous year where there were 74 administrations between April 2022 and March 2023 representing 5% of all administrations

A monthly breakdown of the 2023-2024 data reveals fluctuations throughout the year with peaks in October 2023 (39 administrations) and Januar y 2024 (20 administrations) These figures indicate the volatile

nature of the industr y and the challenges faced by businesses operating within it Of par ticular concern is the position of the hospitality sector relative to other industries In the first quar ter of 2024 (Januar y-March) hospitality emerged as the fifth worst-hit sector, following retail, manufacturing, real estate , and construction These statistics highlight the urgent need for suppor t and inter vention to safeguard the future of businesses within the hospitality industr y Shakespeare Mar tineau remains committed to providing legal exper tise and guidance to suppor t businesses navigating these challenging times

Michael Kill, CEO of NTIA, asser ts, Navigating through highly unstable political climates, we must acknowledge the deteriorating conditions at the coalface of the hospitality and night time economy sectors, and more impor tantly the true human impact on people’s livelihoods With industries grappling with escalating expenses, the recent dip in inflation only marginally alleviating the cost burden It’s imperative that we intensify our effor ts to urge the Government and the Chancellor to bolster the industr y through fis-

Arkell’s Expands Its Pub Portfolio And Backs The Next Generation Of Pub Landlords

& Graces open in time for Easter

“We have collaborated with Dodo for over 10 years, on various projects, here in Cheltenham and in Oxfordshire , and love their enthusiasm and suppor t for the local community We are sure they will do a fantastic job here and that the ‘Airs and Graces’ will be a great addition to Cheltenham ”

Dodo co-founder Leo Johnson added: “We’ve been looking for an eighth site for a while and expanding in Cheltenham seemed like the natural choice for us ”

Pushing the Envelope - Why It Pays To Have a Holistic View of Card Payments

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

Yr Eagles Provides a Safe Space to Help Local Peoples’ Health and Wellbeing

Huw

144 Bedroom Holiday Inn Blackpool Opens

Will The Weather Play Ball For The Trade This Early May Bank Holiday Weekend?

Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners

Take payments with confidence

With Lloyds Bank Cardnet®, you can give your customers a fast and secure way to pay in person, online or over the phone through a range of payment methods.

Plus, it’s trusted by tens of thousands of Britain’s businesses and lets you sell to customers from anywhere.

So, whatever your needs, Cardnet is here to help you take payments with confidence.

To find out more, visit lloydsbank.com/cardnet or call 0330 134 7976.

Hospitality Action Encourages The Industry To Spring Clean Its Approach To Team Wellbeing in 2024

This Stress Awareness Month, Hospitality Action encourages the industr y to seize the oppor tunity to spring clean its approach to team wellbeing and employment practices for the year ahead

With the advent of spring traditionally symbolising reflection and renewal, the season inspires a fresh perspective making it the ideal time to refresh ways of thinking, reassess the company HR approach and implement new strategies that improve business focus and better suppor t employee wellbeing and engagement

With one in five employees in hospitality concerned that their mental health problems could impact their position within the company*, and two-thirds feeling that their mental health at work has worsened in recent years*, it is more impor tant than ever to implement holistic policies and practices that suppor t employee wellbeing which in turn improve absenteeism, productivity and retention

In addition, providing oppor tunities for employees to give back by par ticipating in meaningful causes is equally as impor tant as it boosts morale and a sense of purpose , leading to shared unity and camaraderie among team members

Hospitality Action’s full circle approach offers many purpose-driven ways to suppor t employee wellbeing whilst also encouraging the industr y to give back to suppor t the vital work they do to include:

Let’s walk the walk and make a positive difference together

Walk for Wellbeing, powered by mum, is back for a fifth year this autumn One of the charity’s most impor tant, fun and flexible fundraisers invites the entire industr y across the UK to unite in raising crucial funds to suppor t individuals and their families in the hospitality sector facing challenging times The walk encourages employers to champion better wellbeing by getting the team outdoors to raise money and spend time together

Eight nationwide 20km hosted walks will take place on Sunday 13 October Those who can’t make that date can ‘Walk It Your Way' at a location of their choice any time between World Mental Health Day on 10 October to 27 October Register here for Walk for Wellbeing

GO THE DISTANCE THIS SUMMER

Also returning for a fifth year the Summer Challenge sponsored by CH&CO, invites the industr y to show off their spor ting prowess in whatever form that may take Walking, running, cycling, wheeling or swimming, the ultimate objective is to collectively travel 40,000 miles between 7 - 17 June to make a positive difference to those in crisis within the hospitality industr y Register here

PROVIDE YOUR TEAM WITH WRAPAROUND

CARE WITH OUR EAP

Hospitality Action’s Employee Assistance Programme (EAP) offers a care package that provides peace of mind to employers by providing employees access to a range of specialist and confidential ser vices which can assist, educate , help and guide Whatever the problem an EAP provides a lifeline of suppor t 24/7 to help prevent problems at home and at work from escalating

STEP-BY-STEP GUIDE TO WELLBEING

Hospitality Action s free and downloadable Step-by-Step Guide offers tips and strategies on how to foster an open and suppor tive culture to cultivate a positive work environment and empower hospitality teams to better suppor t their employees’ mental health

Mark Lewis, Chief Executive at Hospitality Action, said: “We understand the impor tance of embracing a holistic approach in the work we do Many people who par ticipate in our fundraising events appreciate that they’re never far away from a friend or colleague who has called upon Hospitality Action for help This firsthand experience inspires a desire to give back so that many more can receive the suppor t they need

Fundraising for Hospitality Action is good for business too because it brings people together, it raises awareness of, and empathy towards our work, and it helps colleagues star t a mental health conversation away from the day-to-day business Added to this are the health benefits and personal fulfilment that come with taking par t in our incredible events “ To find out more about Hospitality Action’s EAP, fundraising events and how your business and employees can get involved, visit www hospitalityaction org uk or call 0203 004 5500

Source: * The Employee Mental Health and Remote Working Repor t (Wildgoose)

Jessica Thompson MIH Wins Restaurant Manager Of The Year 2024

An emotional Jessica Thompson MIH from Mingar y Castle Scotland won the coveted Restaurant Manager of the Year 2024 title , sponsored by The Hari Hotel, on Friday night at a Winner’s Reception at the Hotel Café Royal, London Ingrid Maend, Restaurant Manager at The Stratford Hotel, London was runner-up General Manager and co-owner of Mingar y Castle , in Kilchoan, Scotland, Jessica fought off tough competition from 21 other finalists during a rigorous day of competition, to scoop the title and claim her position as the Institute’s 14th winner of the Restaurant Manager of the Year competition

Jessica, who has worked in hospitality for 12 years, opened Mingar y Castle Restaurant with rooms, a 13th-centur y castle in one of the most remote areas of Scotland (Ardnamurchan), in 2021 with business par tner and Chef-Patron Colin Nicholson

Alongside the Restaurant Manager of the Year 2024 title Jessica’s existing list of accolades is impressive She won Code Hospitality’s 30 under 30 Pioneering Award in 2022 and an Acorn Award in 2023 Since cofounding her business, Mingar y Castle has been included in The Times Top 100 Places to Stay in Britain in 2023 and 2024, won Best Newcomer at the Scottish Excellence Awards in 2023 and was awarded three AA Rosettes in 2024

Speaking about her win Jessica said: I am overwhelmed I felt like a small fish in a large pond but it s been an incredible experience The finalists have all been incredible and the judges have been so suppor tive I am extremely passionate about the hospitality industr y and believe it is one of the most rewarding careers you could have I want to thank all the people who have suppor ted, encouraged and believed in me This award and the incredible prizes that go with it, will help me develop myself professionally and be a bet-

Stella Artois Launches ‘Perfect

ter leader Winning the Restaurant Manager of the Year Award 2024 has made me fall in love with hospitality all over again ” Ingrid Maend Restaurant Manager at The Stratford Hotel at the Olympic Park in London, was this year ’ s Restaurant Manager of the Year 2024 runner-up

As runner-up Ingrid receives invitations to all the Institute’s prestigious events for a year, 12 months IoH membership, professional IoH mentoring, a wine tasting experience or a Dine & Delight package at The Lazy Ballerinas, Temple Cour t, a one-night stay with dinner at the new luxur y rural hotel Pine Trees in Pitlochr y, a one-night stay with dinner at The Stratford along with gifts from Pact Coffee and Prosecco Doc

Speaking at the event, Institute of Hospitality CEO Rober t Richardson FIH MI said: “The standard of entries year-on-year continues to astound us and this year has been no exception The energ y passion talent and dedication of all our finalists have been fantastic and truly represent the diverse hospitality profession A huge congratulations to Jessica, our 14th winner, who adds her name to an impressive list of previous winners and to Ingrid our runner-up And I m also delighted to welcome all 22 of our talented finalists into the Institute s membership and our Hospitality Family ” At the end of a nail-biting day of competition, Sarah Peters FIH, IoH Head of Events said: Thank you to all our finalists They have worked incredibly hard today and I’m so proud of what they have achieved They certainly exceeded our expectations in terms of their talent, their passion and their commitment to the hospitality profession A massive thank you to our incredible judges, led by our Chair of Judges Alper Zan MIH, who gave their valuable time to help us suppor t and guide the competitors throughout the long day of challenges If today is anything to go by, the future of hospitality is in good hands!”

Whitbread To Cut Up To 1,500 Jobs

DJ Fatboy Slim Visits Brighton’s Caxton Arms To Add Final Touch To A Mural To Brighton FC

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination

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

as openly communicating that they do not tolerate any form of

Labour Needs to Come Clean on Its Business Rates Strategy Says Colliers

The Labour par ty has recently announced to “breathe new life” into high streets, unveiling a five-point plan including reforming business rates and tougher laws on shoplifting

Labour has declared it will replace business rates with a system of “business proper ty taxation” which it claims will level the playing field between high street businesses and online retailers

However, the par ty has been less clear about what this system of business proper ty taxation would be and when pushed to clarify, has failed to come up with any concrete plans; a scenario labeled as, “highly worr ying,” by John Webber, Head of Businesses Rates at Colliers, “ considering the fact we are just six months away from the General Election and a potential Labour Government ”

Business rates, which raise £30 billion a year, are an impor tant source of revenue for local authorities and pay for essential ser vices However most professionals and commentators agree the current system has long needed reform, especially with the current multiplier at 54 6p in the £, making it a 55% tax on local businesses According to John Webber, “Nowhere else in Europe do businesses pay approaching 60% the rental of their premises in proper ty taxes and at current levels this is unsustainable for business and deters new investment The current business rates system has contributed heavily to the decline of the retail and hospitality sectors and the decline we are seeing in the high street ” Webber continued, “Successive Conser vative governments have promised to reform the tax, but none have delivered, just making the system more onerous and expensive for the ratepayer as time has gone on Whilst it is encouraging to read of Labour’s aspiration to breathe life back into our high streets, unless they tell us what they plan to do, how can anyone scrutinize their plans or take their calls for change seriously?”

Labour has said it will make sure no public ser vice or local authority will lose out from its changes So what might it actually do?

• Land Value Tax One theor y, previously mooted, is that Labour might consider a system based on a valuation process, probably a mix

of land and rental value *Colliers does not think this would work as the tax would most probably be levied on landlords Business rates were set up to pay for the amenities and ser vices that businesses use in the community so there should surely be no dispute that such businesses should pay something for these ser vices

The additional tax could also backfire Landlords would most probably recuperate the money by hiking up rents charged to occupiers Webber comments “We would therefore have a system whereby businesses would end up paying more to the landlord but unlike under the present system, would be unable to appeal against their combined rent and rate bills that the landlord would introduce So how would they benefit? If Labour’s plans went down this route , they would just complicate the system and lead to more disputes ”

• Digital Ser vices Tax Over the years Labour has also been talking about “rebalancing the burden of business proper ty taxation away from the high street and retail firms towards online tech giants” This included a £3 billion tax raid on tech companies such as Amazon and Facebook However, Labour has since abandoned these plans after being warned that such a policy would result in a trade war with the US It also planned to help small businesses by increasing the threshold for small business rates relief, but as this was also to be funded by an increase in the rate of the digital ser vices tax might one presume this may be abandoned too?

• Empty Proper ty Relief Labour has also been urging the Government to “trial a “ new shops bonus” to incentivise the legitimate business and beef up legal identity requirements for someone setting up a new company Under the plans, shop owners would be offered a three-month business rates holiday in the first year in new premises This would come in from month seven to nine to ensure the new business is viable and legitimate before it benefits from taxpayers ’ cash The business rate discount would be paid for by reallocating funding currently used to provide three months of ‘empty proper ty relief ’ Labour says this relief currently goes to the landlord, rather than helping new tenants

Our view is that this thinking rather misses the point Landlords often have a 12-month gap before finding suitable tenants, so to “clobber” them with empty rates is unfair and will do nothing to speed up re-letting Then to offer new businesses a 3-month rates holiday 7-9 months in, also suggests the people drawing up these schemes have never set up a business – most new businesses fail due to a lack of cash flow in the early months since that’s when they need the help

The reality is businesses need a lower multiplier not window dressing

nonsense ” Says Webber

More frequent revaluations ,

• Rates to be more c osely aligned to economic c hange ,

• To incent vise investment and to reward businesses that move into empty premises , (thereby helping the high street)

• To incent ve green improvements to businesses

John Webber continued, “Labour does seem to be listening to businesses who have expressed their frustrations with the current business rates regime But whilst we would suppor t Labour if it introduced significant reform to the current system, we would not suppor t its total abolition or any form of Land Value tax and we would cer tainly need to see the detail on other reforms suggested and its attitudes to say the Empty Rates Relief regime before we could give our suppor t ”

Indeed, Colliers believes that whilst reform of business rates is essential, total abolition would be naïve Webber continues,

“Business rates as a tax has been around for 400 years- it’s only the last 20 that it has been tinkered with so disastrously It is the one “ certain” tax Given the economic situation in which the UK finds itself, no politician wor th their salt would suddenly get rid of this the most certain of taxes, without replacing them ”

Colliers hope Labour’s new proper ty tax would therefore retain all the best elements of business rates whilst reforming the existing system, reducing the multiplier and hence the burden of tax and making things simpler

Webber also believes that Labour s lack of clarity on its policy is damaging for businesses

“Pledging to abolish business rates and replace them with a business proper ty tax is the easy bit But we need to be able to advise businesses on what kind of taxes they will be paying under a Labour government Many businesses, especially prospective retailers and hospitality businesses from abroad, will not invest unless they understand the market they are entering If we cannot tell them, they will invest elsewhere in the world This issue will only become more pronounced as time goes on ”

“Labour must come clean about what it is going to do Businesses deser ve to know what is happening so they can plan ahead and that includes owners and occupiers on the high street Labour must show it has meaningful and well thought through policies and not just jump on the bandwagon Or we will be calling them out right up to and after the election ”

An emotional Jessica Thompson MIH from Mingar y Castle , Scotland, won the coveted Restaurant Manager of the Year 2024 title , sponsored by The Hari Hotel, on Friday night at a Winner’s Reception at the Hotel Café Royal, London Ingrid Maend, Restaurant Manager at The Stratford Hotel, London was runner-up General Manager and co-owner of Mingar y Castle , in Kilchoan, Scotland, Jessica fought off tough competition from 21 other finalists during a rigorous day of competition to scoop the title and claim her position as the Institute’s 14th winner of the Restaurant Manager of the Year competition

Jessica, who has worked in hospitality for 12 years, opened Mingar y Castle Restaurant with rooms, a 13th-centur y castle in one of the most remote areas of Scotland (Ardnamurchan), in 2021 with business par tner and Chef-Patron, Colin Nicholson

Alongside the Restaurant Manager of the Year 2024 title , Jessica s existing list of accolades is impressive She won Code Hospitality’s 30 under 30 Pioneering Award in 2022 and an Acorn

Speaking about her

Jessica said: ”I am overwhelmed I felt like a small fish in a large pond but it’s been an incredible experience The finalists have all been incredible and the judges have been so suppor tive “I am extremely passionate about the hospitality industr y and believe it is one of the

Five Ways to Increase Venue Bookings This Summer Season

By Jack Sheldon, managing director, VenueScanner (www

mer long is absolutely crucial

At VenueScanner, we work with a wide range of venues across the UK to do just this Here’s what we recommend:

UNDERSTAND YOUR AUDIENCE

A well-executed approach to driving bookings can make the difference between a flourishing establishment and one that falls behind But before you do anything, identify your ideal target market 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

BE SMART WITH YOUR DIGITAL ADVERTISING

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

People

Welsh Rural Pubs Invited To Apply For Free Craft Boxes To Help Locals Get Creative

Porkka - A Wide Range of Solutions to Meet

‘Nature Positive’ Report Marks New Collaborative Era in Travel & Tourism

The leading players of Travel & Tourism globally have published a landmark joint repor t setting out their joint plan to help halt and reverse biodiversity loss

Launched on Ear th Day 2024 “Nature Positive Travel & Tourism in Action” is the creation of the high-level ‘Nature Positive Tourism Par tnership, made up of the World Travel & Tourism Council (WTTC), the World Tourism Organization (UN Tourism) and the Sustainable Hospitality Alliance (the Alliance)

Developed in collaboration with specialist consultancy ANIMONDIAL, the repor t is the sector’s pledge to suppor t the implementation of the Kunming-Montreal Global Biodiversity Framework (GBF), the UN’s Biodiversity Plan

It presents more than 30 case studies of inspiring and progressive actions from around the world involving large and small businesses, national and local government agencies, civil society groups, and inter-sectoral par tnerships

By offering actionable guidance and insights, this repor t not only highlights the intrinsic link between biodiversity and tourism’s resilience , but also empowers businesses to become stewards of nature

Julia Simpson, WTTC President & CEO, said: “This historic par tnership with Travel & Tourism heavyweights is a significant step in our collective journey towards a more sustainable and responsible sector “This repor t is not merely a publication but a movement towards integrating environmental stewardship into

the core of travel experiences

“As we celebrate Ear th Day, let us heed the call to nur ture and protect our destinations Our sector’s reliance on nature , coupled with our exper tise in creating inspiring and memorable experiences means we are ideally placed to be guardians of nature ”

How Much Is Your Used Cooking Oil Worth?

Gurdwara Aid, a charitable enterprise of the Sikh community

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils As par t of the agreement, they are

and

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro

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 cost-of-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

THE NEW SPEEDWRAP PRO

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 to wrap larger platters of prepared food or other ingredients

Both models include antimicrobial technolog y for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preser ving highly perishable ingredients But the benefits of the new dispensers 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

food and plastic waste

As the foodser vice industr y continues to throw up unexpected challenges, it s impor tant for operators to have a set of tools and processes they can rely on That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency For fur ther information visit https://wrapex com

SIBA UK Brewery Tracker Shows Tough Start To The Year

this week show the UK brewing industr y post a considerable -38 net closure rate across the UK, with all regions either seeing a reduction in the overall number or remaining the same

The figures released by the SIB A UK Brewer y Tracker show the UK total number of active brewers now stands at 1777, a -38 drop since the end of Q4 2023 The SIB A UK Brewer y Tracker takes into account all brewer y openings and closures to give an accurate picture of the number of active brewing businesses

The year on year comparison shows a slightly more positive picture , with some regions seeing overall growth when compared to this time in 2023 The East has had a par ticularly strong 12 months with a +11 Net growth rate , with the South East (+3) and South West (+2) seeing more moderate growth when compared to this time last year

The overall UK year on year figure comparison is also down -47, led primarily by a -19 Net closure rate in the Nor th West -12 in the Nor th East and -11 in both Wales and the Midlands

“Seeing a 2% drop in the number of breweries in the UK is a small shift, but not the star t to the year the industr y had hoped for and as we look ahead to what promises to be a busy summer for pubs I’m hopeful we’ll see the dial swing into the positive as we did in Q2 2023

There is no single reason breweries in the UK close but for most it is a combination of rising costs and slowing sales caused by the cost of living crisis which when compounded by the repayment of substantial Covid loan debts makes many businesses struggle to turn a sustainable profit And whilst the price of a pint on the bar is already high, this simply isn t passed on to small brewers – with the price of a pint largely eaten up by one of the highest levels of taxation in Europe , and huge increases in raw materials and production costs for brewers ” Andy Slee , SIB A Chief Executive

The Government’s differential rate of duty for draught beer in pubs and taprooms, meaning there’s less tax on beer sold in pubs compared to shops and supermarkets, has been hailed as a hugely positive step – but SIB A say it must to go fur ther to have a lasting impact

“Extending the draught duty relief to 20% would be a game-changer for the industr y and go some way to keeping the price of a pint in pubs affordable , whilst ensuring independent breweries are able to turn a sustainable profit Ever y brewer y closure is a huge loss to its local community and economy, and whilst the Covid

loans offered to businesses to keep them afloat

Revolution Closes in Bournemouth

company said would enable it to return to profitability at a sustainable level

It came despite the company repor ting its best Christmas trading period since 2019, before the Covid-19 pandemic hit, forcing bars across the countr y to close

Chief executive Rob Pitcher previously said: “We have had the best festive trading period for four years with all of our brands recording positive like-for-like sales and Revolucion de Cuba being the standout performer ”

“However, our younger customers are still feeling the dispropor tionate effect of the cost-of-living crisis and the national living wage will increase materially in April 2024

“Therefore , we have taken the difficult yet ultimately beneficial step for the group to close several bars which are unprofitable ”

He added: “Our teams do a terrific job in making guests welcome and giving them a great experience and again we have demonstrated that when our customer base can afford to do so, they are choosing to celebrate with us, and we have delivered record levels of guest satisfaction “This should bode well for the future ”

Food Waste Dryer Slashes Hospitality Food Waste Costs

Punch Pubs & Co Expands Its Portfolio With Acquisition Of 24 Pubs

Punch Pubs & Co has completed the acquisition of the Milton 3 por tfolio adding 24 fantastic pubs to the Bur ton-based independent pub company ’ s 1,300-strong por tfolio

The pubs are located in the Nor th East and Yorkshire , including The Black Bull in Morpeth, The Cross Keys in Washington, and The New Inn in Wetherby

Punch Pubs & Co CEO Clive Chesser said:

“We are delighted to have acquired these excellent pubs, and we are excited about the future as we welcome them into the Punch family

I would especially like to thank Kamran Aziz and the Queensway Advisor y team, who continue to provide their management ser vices as the pubs and their teams transfer into the Punch business

and suppor t, we will ensure these pubs remain at the

Ryan Grant, Managing Director at Interpath Advisor y who oversaw the sales process said:

“We are delighted to have reached this agreement which will see this por tfolio of highly profitable strong performing and established pubs move into new ownership We would like to thank the many stakeholders who have suppor ted us throughout this process, including all those who assisted in the trading of the venues while the sales process was ongoing We look forward to seeing Punch take the pubs from strength to strength ”

Peter Constantine , the Managing Director of the Leisure team at Avison Young, commented:

“I am delighted that the sale of these excellent community pubs has completed, and I am

per within the Punch por tfolio The sale attracted substantial national interest, which highlights the

Greene King Invest 40 Million In New

Brewery

as we create a thriving modern hospitality business ” Matt Starbuck, managing director Brewing & Brands at Greene King, said: “We have been brewing in Bur y St Edmunds for over 200 years We are passionate about our craft and the development of this state-of-the-

net zero by 2040, as well as reduce its greenhouse gas emissions by 50% by 2030 Over the last two years, Greene King has invested in a new multi-million-pound distribution centre , adjacent to the proposed site for the new brewer y in Bur y St Edmunds, as well as over £9 million in its historic Belhaven Brewer y in Dunbar, as fur ther evidence of its commitment to brewing in the UK Nick Mackenzie , chief executive officer at Greene King, said: “Brewing in Bur y St Edmunds is a core par t of Greene King’s DNA This investment represents

The Summer of Love

The Rise of Pub Snacks: A Prof itable Oppor tunity

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

in the UK Hospitality Sector

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

16bn and growing

8% Snacking occasions are growing +2% with savour y snacking (+20%) growing ahead of sweet (+11%) in pubs and

• 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

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

Handcrafted products made in beaut ful Dor set, England • Ever y item is prepared to order, ensur ing customer s always receive the freshest products

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?

Cocktails and Spirits

A Twist on the Traditional – The Perfect Wine Cocktail

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

of yuzu

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

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

Whether you ' re interested in sampling our products or have inquiries about marketing suppor t,

Great Experiences Start Way Before The First Sip…

Taking the Fear From the EHO Inspection

Ask

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

Revolutionise Your Business's Allergy Management

have recently announced its suppor t for Owen’s Law - a campaign to mandate allerg y information on menus in restaurants and cafes in the UK

As it currently stands, there is only guidance in place to advise those in the food industr y to include written allerg y information on their menus It is not currently a legal requirement

Owen s Law aims to change the law by requiring restaurants to clearly state the allerg y information in all of their dishes

The FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed their backing to the proposal and plans to write to the government about the matter The FSA also said it would work on developing fur ther guidance for restaurants on how to provide written information for food allergies

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

food outlets

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

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/

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

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

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they’re about to eat

A 2023 study carried out by Erudus the market leading source of accurate allerg y, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for 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 numbers

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

An on-site printing solution avoids these issues

To help business of

Chef's Buyer's Guide

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A New Oil Enters the Kitchen

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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

5

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

Chef's Buyer's Guide

Carpigiani Shares Recipe For Sweet Success With New Soft Serve Consultancy

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

This

Four

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

Discover Bidfood's 2024 Food and Drink Trends

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

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

Cleaning and Hygiene

Cleanliness is Always in Season Independent

When

Cleaning and Hygiene

Reckitt Pro Solutions are Proud to Be Offering Exceptional Cleaning and Hygiene Solutions for Stronger Businesses at Interclean 2024

Better Cleaning Means Better Productivity For Hotel Managers

Products and Services

A Real 90s Classic: Nostalgic RTD Returns to Pubs and Bars

Already available in a variety of independent venues across the UK, the RTD is readily accessible for listing in on-trade stockists as well as wholesalers

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

Originally

Exclusive Elegance and Quality by Design

CLE AN Do The Workwear, So You Can Do The Work

Unlocking Sustainability With Hot Water

patented cask cooler beats all records for speed and efficiency in cooling real ales working in tandem with a modular and rather neat piping system which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise ser vice temperatures are delivered and at around only 10wh per cask,

Kitchen Equipment and Fit-Out

Temporary Catering Facilities

Kitchen Equipment and Fit-Out

Fridge Seals Direct

Hot Wastewater Pumping – The Problems and the Solutions!

Over

Caterquip Ventilation

Caterquip

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

strong relationships with

Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration

By David Chesshire , National Accounts Manager, Blue

Hospitality Technology

Facilities Maintenance Visibility,

vice por tal and mobile app enhance client involvement and job information capture improving the maintenance process All work order information can be captured, including all email chases and notes, resulting in clear job histor y in one place Contact us on: +44(0)844 880 2582 info@ostarasystems.com

Notts County FC's Fan Experience

Outdoor Spaces

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub

Create a Cohesive Indoor and Outdoor Look

Cinders ‘Classic’ Barbecue

Outdoor Spaces

Old Smokey –

Outdoor Spaces

Leading the Way in Table Numbers & QR Code Labels

stringent

In

New Stock Chair Ranges from ILF

Outdoor Spaces

Catering Equipment Ltd

Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold Kängabox is a revolutionar y new high density EPP series of containers in which hot or cold items can be transpor ted with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C Kängaboxes are available in a range of capacities and attractive colours Kängabox are available in eight different designs and four different depths The various gastronorm, pizza, ice cream and euro norm formats are available

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

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Design and Refit

Warner Contract Furniture

Design and Refit

Celebrating 39 Years of Illumination Excellence: The Lightique Journey

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 excellence , we reflect on the journey that brought us here Our success stor y is not merely one of growth and expansion but a testament to the enduring par tnerships we ’ ve cultivated with our most cherished asset: our customers

Mayfair Furniture

As Neil and Gar y lead Lightique into the future , they carr y forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD.

Experience the per fect blend of style, functionality, and innovation Discover our collection today and let us brighten up your space in ways you never thought possible

With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industr y we have something for ever yone We understand the how impor tant it is to supply on time and within budget

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!

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Restaurant Furniture Store

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Property and Professional

HMRC Best Practice To Help You Sleep At Night

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

could quite easily deliver a vibrant and dynamic hospitality

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 PAYE can lead to big penalties including interest charges and even legal action

Neglecting VAT and PAYE can quickly spiral which is why good, open communication is so impor tant It’s wor th noting that HMRC is not a commercial entity therefore it will usually be the largest and most aggressive creditor

If you can keep an open dialogue with HMRC and show that you ’ re prioritising VAT and PAYE, then you ’ re effectively showing your commitment to financial stability and complying with regulations

Building a strong and credible cash flow is vital to any successful business It’s also a huge tick in the box for HMRC when deciding on pay back of arrears

Few business owners will say that financial compliance – or dealing with HMRC - is stress-free But it’s impor tant to remember that help is available Either by speaking directly to HMRC or taking independent advice

Recognising you need advice is key Seek suppor t early and nip any problems in the bud Jonathan Cooper is the Founder and Director of The Director’s Helpline The

Property and Professional

Unique Profitable Business for Sale

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability Operational Strateg y Staff Management Marketing and The Future of your business PROFITABILITY & OPERATIONS

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

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

maximising the labour usage in your business Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant will work on with you and improve with you MANAGING PEOPLE

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

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing Websites eMail Marketing and online advertising to print design Promotions and offline adver tising your Hospitality business should be constantly working on ‘’ all things Marketing’’ If your business is actually struggling, or if you just feel that it could be doing some things better give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

How to Protect Your Premises Licence from Insolvency

Oaknorth Completes £232m Club Loan To Family-Run Business, Splendid Hospitality Group

entrepreneurial business with incredible agility – traits that we know OakNor th and HSBC share The teams demonstrated in-depth knowledge of the hospitality sector and a clear understanding of what makes our business unique We are incredibly for tunate to operate hotels across the UK, with over seven different brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we ll be able to continue delivering the exceptional ser vice and quality, as well as the extraordinar y experiences our guests have come to know us for over the