CLH Digital - Issue #215

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

EDITOR'S COMMENT: A GLIMMER OF HOPE AMIDST CHALLENGES

Marginal though it is, it's encouraging to see a glimmer of positive news: on-trade sales are marginally up compared to the previous year

Considering the ongoing cost of living crisis, this uptick is a testament to the resilience and hard work of our sector

Tomorrow, June 1st, the Champions League Final at Wembley promises to kick off a bumper summer of spor t

Following closely, the Euros, star ting on June 14th, are always a substantial money earner for the on-trade , bringing hopeful anticipation for thriving business in the months ahead

Yet, even as we look forward to these potential boons, there's an unmistakable silence from our political par ties regarding suppor t for the hospitality sector It's a silence that is as disappointing as it is predictable

Just last week, we led with the headline "Unlock the Sector's Potential," but it seems our call to action has been met with indifference

Unless I have missed it, there has not been a single comment from any candidate or par ty on what they will do to suppor t and help our industr y flourish

A little “digging” revealed that Labour has pledged to replace business rates with a new system of business proper ty taxation which they say “rebalances the burden and levels the playing field between high streets and online giants” And they have also promised to revamp empty shops, pubs and community space

But we need much more , action to reduce the tax burden on our industr y, proposals that give us greater access to workers, and other measures including apprenticeships and training that will suppor t us in creating more jobs and fur ther upskilling the workforce ”

It's also refreshing, however, to see leaders within our industr y speak up against the "doublespeak" surrounding the so-called "visitor levy " Let's call it what it truly is: a tax

I am par ticularly horrified to learn that my hometown of Bournemouth is planning to introduce this "levy "

This is a tax on people's leisure , plain and simple Years ago, I rallied against this same policy when it was introduced in par ts of Spain and my stance has not changed I am dismayed that elected representatives, both local and central, seem to have a one-size-fits-all solution: tax it!

As we navigate these uncer tain times, our sector needs clear, committed suppor t from those in power It's high time they listened to our calls and took definitive action to unlock the potential of the hospitality industr y

Until then, we will continue to rally, advocate , and hope for a brighter, more suppor tive future , once again if they want our vote they will have to earn it!

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

Solid Drink Sales For May… “Roll on the Euros”

nations The final, where England lost to Italy, saw sales soar +131%

In preparation for a busy summer of spor t Marston s chief executive Justin Platt said: With a number of must not miss major spor ting events, our massively upgraded pub gardens and much-loved food menus, we expect our pubs to be ver y popular this summer ”

KEEPING DOORS OPEN

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“With the Euros fast approaching, for many people there can be no better place to cheer on their team than with a refreshing beer at their local pub

While pubs and suppliers won t be getting too excited by year-on-year growth of 0 3%, it does at least maintain some trading momentum,” says

as ever at this time of year, levels of trading will ver y much depend on the weather ” ROLL ON THE EUROS

With the Champions league final tomorrow (Saturday June 1) and the UEFA European Football Championship set to kick off next month data from the Oxford Par tnership revealed a “huge cause for optimism” as Europe looks forward to the Euros with Scotland kicking off on the 14th and England on the 16th of June

Spor ting occasions can be major money-spinners for pubs, with the opening weekend of this year ’ s Six Nations giving a staggering 42% sales boost to sales at Star Pubs as fans flocked to venues watch their team and buy drinks

The tournament grew beer & cider sales +9 4% with the five “golden” sales days all including the home

“It’s great news that the government has anticipated the likely interest from

PACKED PUBS

UK

“We

Expert Shares 6 Alfresco Tips To Help Your Business Flourish During The Summer

With

.co.uk/disposables.html)

1 ENSURE HEALTH AND SAFETY COMPLIANCE IS CONSIDERED AND MET

“When

2 BE CONSIDERATE OF OTHER PEOPLE AND MAKE SURE TO FOLLOW PARK BYELAWS

“Respecting those around you and adhering to local byelaws is crucial when offering outdoor dining Byelaws are set by your local council and it is impor tant to adhere to all local rules and regulations General tips include keeping noise levels down and following guidelines regarding alcohol consumption and lighting Breaking these rules can see you being ser ved fines by your local authority ” 3. CONSIDER USING UNBREAKABLE OPTIONS

“When offering outdoor dining this can be understandably draw concerns for your breakable tableware Additional dining space will naturally increase the likelihood of potential breakages, especially where glassware is concerned As such you may want to consider adding polycarbonate or melamine options to your ser veware This should allow your staff to relax when ser ving outdoor patrons ”

4. EVENING TEMPERATURE DROP OFF

“Sometimes during summer despite the improved temperature , the evenings can get chillier and become not as fun to sit out and eat in This can par ticularly

5. FOODS THAT WON’T

“Typically,

6. KEEP THE BUGS AT BAY, TO AVOID CUSTOMER DISMAY

“When

Greene King Pub Partners Opens Two More Nest Pubs

24th May

Each pub has received a £285,000 investment by Greene King to transform them into Nest Pubs This has seen each pub receive all new decorations, fixtures and fittings including new bars seating and more

Wellington, they operated a pub in nearby Rock Ferr y and ran their own business for seven years

Nest Pubs is the second franchise concept from Greene King Pub Par tners following the success of Hive Pubs, the first franchise concept Greene King launched back in 2021, which now operates in over 50 sites

Nest Pubs are wet-led pubs predominantly located on busy high streets and in communities, providing great value , an excellent experience and regular spor t and enter tainment

Dan Robinson, Managing Director of Greene King Pub

one but two more Nest Pubs! This

time We are really excited about the potential of Nest

coming months

“Alongside Nest Pubs, we are continuing to invest in and grow Hive Pubs as

& tenanted Par tners with their brilliant pub businesses

Top Chefs To Be Honoured At House Of Lords On Election Day

Many of the countr y ’ s leading chefs have competed in a live cook for one of the hospitality industr y ’ s most prestigious accolades, the Asian Oriental & Chef Awards The contest was held in the Pillars Restaurant at the University of West London on 19th May – the former alma mater of Home Secretar y James Cleverly

The finalists will be feted at the House of Lords on 4th July, hosted by Lord Kamall in conjunction with the Asian Catering Federation [ACF], who organised the event

Jiwal Lal, the executive chef of the Michelin-ranked Babur in south London, was declared the overall winner Runner-up, by one point, was Dev Biswal, owner of The Cook’s Tale in Canterbur y Third place was shared between Kas & Kin’s Jerome Jorda and Panas Gurka’s Saroj Thapaliya – both in London The other finalists were Ajay Chaurasia of Bombay Delight; Wimbledon; Rafiqur Raza on Bangor Tandoori in nor th Wales; Vishal Verma of Mango Lounge in Windsor Al Amin Ali of Millennium Balti in Leamington Spa and Ameen Ainiyappillai of Sajee in Lewisham Restaurant consultant Rajesh Suri [ex Tamarind Collection and Grand Trunk Road] who chaired the panel of

judges described the cooking at this year ’ s event as “ on a different level compared to previous years with competing chefs raising the bar, showing great technical ability, combing fresh ingredients to create some amazing dishes ”

Contestants were drawn from thousands of public nominations for their favourite chefs, who were then invited to submit recipe details

These were whittled down to the finalists The contestants then took par t in the cook-off, preparing a star ter and main course in an hour

Marks were awarded for originality and creativity, technical skill, use of fresh local produce of known provenance , presentation and flavour

“These awards are a motivating factor, encouraging chefs to strive for ever higher culinar y standards and for restaurateurs to compete for more discerning customers on quality – not price” said ACF Chairman

Yawar Khan who added “It’s impor tant for curr y lovers to suppor t their local establishment, in these straightened times, by nominating them for fur ther accolades

Spice loving members of the public can nominate their favourites at www asiancurr yawards com

Putting The Fizz Back Into Foodservice: Soft Drink Sales Hit £3.02bn

Despite the cost-of-living crisis continuing to bite , Britvic repor ts that the eating out market turned over £97 3bn in 2023 – the first time annual sales have exceeded pre-pandemic levels, and an increase of 6% on 20222

Britvic’s Soft Drinks Review 2024 highlights that fast food is benefitting from consumers continuing to trade down and operators expanding their estates whereas casual dining and pubs are being squeezed more than other sectors

The latest repor t reveals oppor tunities for growth for foodser vice outlets through soft drinks which are punching above their weight in foodser vice – with sales growing by 4 0% to hit £3 02bn in 20231 and volumes growing by 0 8% cant oppor tunities for the sector Britvic says that foodser vice operators can unlock new growth and stand out from the crowd by harnessing the power of soft drinks, a categor y which has once again demonstrated its resilience and the crucial roles it has to play in driving footfall and sales

More people are on the move again, fewer people are going out specifically for a treat and more people are choosing venues based on proximity and menu choice These are just some of the latest consumer trends that are driving the renaissance of the foodser vice sector Britvic’s repor t indicates that share of eating out that took place in city centre or high street locations grew by 1% pts in 2023,4 reflecting growth in demand from people looking for quick meals, snacks and drinks while they’re out and about Fast food restaurants are naturally reaping the rewards from consumers continuing to trade down, whereas casual dining and pubs are feeling the pinch more than other sectors

Despite these challenges, Britvic maintains that foodser vice operators can take advantage of these new consumer trends which are fuelling demand for more sophisticated soft drinks

Overall sales of food and drink through foodser vice grew by 6% year-on-year in 2023, but volumes fell by

3 8% 2 Soft drinks on the other hand continue to reign supreme within foodser vice with sales growing by

4 0% to hit £3 02bn last year and volumes growing by 0 8% 1 Britvic’s Soft Drinks Review 2024 indicates that par t of the reason for the categor y ’ s success is down to consumers not being prepared to compromise on quality, despite more than three quar ters (76 3%) of people identifying as being value-led [4] In fact 73% are happy to splash out more for high quality drinks,5 illustrating the sheer scale of oppor tunity for foodser vice operators to trade choices up to more premium drinks

“Soft drinks are playing a more central role in many operators’ propositions,” explains Dino Labbate , GB commercial director for hospitality at Britvic “Just look at Itsu with its range of co-branded LA Brewer y kombuchas Not to mention Indian street food operator, Mowgli, which has developed its own range of signature mocktails, lassis and low and no offerings We’re urging more foodser vice operators to follow suit and adapt their approach to selling soft drinks to stay ahead of the cur ve ” Britvic’s repor t highlights several positive trends that will be music to the ears of foodser vice operators Firstly, daytime dining is on the rise , this presents foodser vice operators with oppor tunities to wow guests with elevated versions of ever yday drinks from coffees to milkshakes and smoothies Second of all

Everything Restaurants Need To Know About New Google AI Tools and What They Mean For Your Business

MULTIPLE REASONING CAPABILITY

As with all major tech companies in 2024, Google is betting big on generative AI Their I/O Conference on May 14th revealed a raft of new AI features that will be rolling out over the next year These new features are already being introduced in the US and won’t be coming to the UK for a while but they will cer tainly impact how people discover your business online

62% of people discover restaurants using Google , making it the most popular way for people to find new places to eat Staying ahead of Google’s updates means you’ll never miss out on potential customers

WHAT ARE THE NEW AI FEATURES COMING SOON TO GOOGLE?

The AI features Google has begun to introduce in the US aim to improve how people plan, research and collaborate using the search engine The tools that are most relevant to restaurant business owners include:

This feature steps up Google’s ability to work with complex prompts One of the examples given at the conference was: “Find the best yoga or pilates studios in Boston and show details on their intro offers and walking time from Beacon Hill ”

Google will then return a list of yoga and pilates studios in the given area When this is rolled out fur ther, people will be able to search for specific types of restaurants, opening times and locations and be presented with a list from what Google can obtain from your website and listing

This kind of feature highlights how vital accurate and consistent information is for local businesses Any changes or updates to your business operations must be made across all your listings and website Not doing this could mean that Google users can’t find you as easily for relevant queries possibly leading them to your competitors instead

PLANNING CAPABILITIES

Google is also making it possible for users to request plans and itineraries which are put together using Google search results

For example , a person could search for a 2-day plan for a bir thday weekend including dinner and drinks in central London Google would then produce an itinerar y using relevant venues in the chosen area

Keywords and phrases like affordable , large groups and events could influence how often your business appears for these kinds of searches

AI-ORGANISED SEARCH RESULTS

This feature will allow Google to group search results into AI-generated categories based on the search quer y An example search from the conference was: “Anniversar y celebration dinner places Dallas” Google then presented such categories as:

• Anniver sar y-wor thy restaurants

• Intimate settings

• Restaurants popular for dates

These search results included links to such sites as Google Listings TripAdvisor and TikTok This is where the strength of brand building comes into force in your online presence

THE VALUE OF BRAND BUILDING FOR THE FUTURE OF LOCAL

SEO

As Google creates new ways for people to search and discover their local area or tourist destinations, it highlights how essential brand building is to the success of your restaurant business

Of course , your restaurant will have a brand that comes across when your guests are sitting at their table and you may also be building your brand through social media but this needs to come through in ever ything you do

For example , if you ’ re running a small venue that’s all about creating an intimate environment, you could prioritise creating content that makes you synonymous with date nights in your local area

How to prepare your marketing strateg y for Google’s AI updates

We can’t be sure when these features will go live in the UK but building a brand is a cumulative process To kick things off, there are a few things to consider for your marketing strateg y right now:

IDENTIFY YOUR BRAND

From the above examples, Google is focusing on long-tail searches that are looking for something more specific You need to be ready to catch those searches and turn them into customers

For example , you may know that a lot of your custom comes from dating couples but you ’ ve never focused on the group in your online content Creating a blog, page or some social content around this topic can further develop this par t of your brand

If you ’ re not sure how to break down your audience into more specific categories like this, you could star t by reading through your reviews for any regular themes that stand out to you

MAINTAIN YOUR SOCIAL MEDIA PRESENCE

Social media is a powerful tool for restaurateurs so you should already be posting regularly on your social channels but these Google updates make regular posting even more valuable Google can use social media posts in its AI results to identify relevance to the search term Segmenting your audiences into categories and creating regular content for each categor y will help you get ahead of these updates

THINK ABOUT YOUR FULL DIGITAL FOOTPRINT

Ever ything about your business online contributes to your brand Maintaining a consistent message across ever ything will ensure you miss none of the relevant traffic from Google’s new advanced search features

Going through your digital footprint, including your reviews and any social posts you ’ re tagged in can also reveal some interesting information about your brand that you may not have thought of

THE FUTURE OF SEARCH FOR RESTAURANTS

Search is so valuable in securing local customers for restaurants and these new features provide an oppor tunity for brands to be present for highly relevant searches In addition to the key technical set-up of your online presence brand building is going to be more impor tant than ever as Google rolls out these AI-driven tools

Royal Patronage Of His Majesty King Charles III Retained By The Royal Academy Of Culinary Arts

The Royal Academy of Culinar y Ar ts (RAC A) has announced that His Majesty, King Charles III, will continue to ser ve as Patron of The Royal Academy of Culinar y Ar ts (RAC A)

The announcement follows a Buckingham Palace review of patronages organised by the royal household and the RAC A s former patron, the Prince of Wales, extending to over 1000 charities and organisations across the United Kingdom

“His Majesty has maintained a close relationship with the RAC A since first becoming our patron in 2013 Royal patronage has helped suppor t RAC A’s wider commitment to excellence across the culinar y ar ts, alongside the promotion of hospitality as an aspirational and rewarding career path” said Lisa Jenkins CEO of RAC A ”

“Sara Jayne Stanes OBE RAC A’s previous CEO worked with His Majesty on several initiatives prior to her death in 2021 and Brian Tuner CBE, RAC A’s honorar y president and John Williams MBE, RAC A s president have attended many events with His Majesty and shared his wealth of knowledge and input into sustainability and harmony projects such as the Mutton Renaissance Campaign funded in 2004

with

evolution with the recent appointment of Adam Byatt chef patron of Michelin-starred restaurant Trinity and culinar y director of Brown’s Hotel, London as the new RAC A chairman

Adam Byatt, said: “Witnessing his Majesty’s desire to suppor t hospitality first hand at a visit to Trinity in 2021, celebrating the reopening of restaurants after lockdown, was one of the most memorable days I have had at Trinity His kindness and desire to engage with all my team will remain with them forever

“His Majesty King Charles is an acknowledged champion of sustainability, organic produce , and farming, and like RAC A he is also dedicated to helping young people , we are privileged to have him as our Patron”

Chef Williams who received his MBE from the then Prince of Wales in 2008, added: “Both personally and on behalf of the Royal Academy of Culinar y Ar ts I am immensely proud; it is a tremendous honour and privilege to ser ve His Majesty King Charles His unwavering suppor t since 2013 has been invaluable , and we are honoured to ser ve under his distinguished patronage Byatt, a protégé of Ritz executive chef and Michelin star holder John Williams MBE, took up the role as chair of RAC A earlier this month, as John Williams (who held the role of chair for 20 years) steps up into the role of president Chef Williams takes over from Brian Turner CBE, who has assumed the role of honorar y president of the organisation

Ar ticle written by Ciaran Mar tin, Senior Local SEO Consultant at Add

Adam Byatt

John Williams

SLTA Calls On Government To Admit That

New ‘Visitor Levy ’ Is A ‘Tax’ On Business

North West Multiple Operator Adds Third Star Pub To Portfolio

Revolution Bars Rejects Nightcap Rescue Proposal

Bar operator Nightcap has walked away from a possible rescue deal for rival operator Revolution Bars

Nightcap said it was “disappointed” its merger proposal was rejected by the larger hospitality chain earlier this week

Earlier this week Revolution Bars, which also runs the Revolucion de Cuba and Peach Pubs brands rejected the proposed offer warning it was “incapable of being delivered”

In April Revolution Bars Group announced a plan to restructure its business through an emergency fundraising, with plans to close 18 sites, with the Bournemouth bar closing at the end of April It also launched a formal sale process as an alternative to the restructuring plan

Separately from the formal sales process, Nightcap was considering acquiring some or all of Revolution’s sites, subsidiaries, assets or brands

Revolution had said on Tuesday the non-binding proposal from Nightcap earlier this month did not include the proposed fundraising and would instead require two separate funding rounds from Nightcap

Nightcap also said its offer did not include a fixed fundraising amount and “at no point did Nightcap receive legal advice to suggest that this non-binding proposal was not capable of being delivered”

Nightcap, which runs 46 UK bars including the Cocktail Club and Dir ty Mar tini chains said its move would have seen the proposed £12 5 million fundraising replaced by a merger of the two listed firms

It then proposed a fresh fundraising as well as the implantation of other par ts of Revolution’s restructuring plan

Nightcap said it also planned to sell Revolution’s Peach Pubs business

The Sarah Willingham-led business said it will continue to access acquisition oppor tunities in the hospitality sector

Nightcap said: “The board also believes that oppor tunities for fur ther consolidation in the late night sector will continue to arise in the coming year as the sector moves from incremental M&A (merger and acquisition) activity to a fundamental structural transformation as many of the operators in the sector are going through significant change ”

It concluded that there was significant procedural driven risk and cost associated with the Nightcap proposal over and above the level of risk that applies to the existing plan” It added that it remained open to fur ther proposals from Nightcap or other firms Revolution Bars operates 58 bars and 22 bars under the Revolution, Revolución de Cuba and Peach Pubs brands

Pedalling For Pubs Breaches £1m In Fundraising

Organisers of the epic charity bike ride , Pedalling for Pubs and UK ride Pedalling 2 Pubs, have announced that thanks to the combined effor ts of campaign sponsors, organisers and riders banging the fundraising drum, over £1m has been raised for the Licenced Trade Charity and Only a Pavement Away since the initiatives founding three years ago

This incredible figure is the combined total of money raised across all Pedalling for Pubs and Pedalling 2 Pubs and has already had significant impact on the improving the lives of people facing hardship across the hospitality sector

The campaign’s debut ride took place in Jordan two years ago and last year ’ s hugely successful journey took place in Sri Lanka This year, 28 riders from across the sector tackled the monumental 400km cycle across rugged terrain in Kenya, from Nairobi to the Masai Mara from the 17th to the 21st of March The 2024 Pedalling 2 Pubs ride has raised an incredible £320k, thanks to riders, donors, suppor ting par tners and sponsors including KAM, Punch Pubs, Greene King, Avani Solutions, Fleet Street, Lucky Saint and Play it Green

This month, 50 leaders from the hospitality industr y took on the Pedalling 2 Pubs challenge for its second year, conquering 230km across Nor th Devon’s rolling hills from the 16th to the 18th of May Suppor ting par tners and sponsors behind this year ’ s Pedalling 2 Pubs ride include the BII, Polaris Elements, Greene King, Lucky Saint and Punch Pubs, all helping to add £85k to the fundraising pot to date

Ride founder, Katy Moses, MD of KAM research agency, said: “I could never of imaged the impact this fundraising challenge would have when we star ted the initiative it seems inconceivable that we ’ ve raised over £1M over the last 3 years I am overwhelmed by the suppor t we have received for the ride from across the sector To have such momentum behind the initiative really is remarkable , it makes me proud to be par t of such an incredible industr y who come together year after year to suppor t each other

“Reaching this £1m fundraising milestone is truly amazing, I want to extend my gratitude to all those who have taken par t, donated, sponsored and suppor ted our initiative Together, we really are changing lives Here’s to the next million!”

Scaling Customer Value Through Democratised Data Collaboration

While the UK economy may have escaped recession for now, consumer purchasing power remains constricted In fact, over half of consumers have reduced non-essential spend in 2024 according to KPMG’s Q1 Consumer Pulse Sur vey Unfor tunately, whenever consumers ’ discretionar y spending dips, the restaurant sector is always among the first to take a hit; 72% of those respondents identified eating out as the most common cutback The result is that those responsible for marketing restaurant chains are under mounting pressure to deliver ROI with their squeezed media budgets

A proven way to maintain revenue is to deliver value to a loyal core of customers through personalised and meaningful experiences, before , during, and after their dining experience In 2024, a key string to any marketer’s bow is the smar ter use of data: both the first-par ty customer data that restaurant businesses have at their finger tips, and other third-par ty datasets that they can access in collaboration with par tners in a privacy-centric way

This is, of course , easier said than done The insight needed to drive these campaigns efficiently is often fragmented across the business, i e across online and offline data sources This includes the valuable first-par ty data that the restaurants may have accrued in the form of their loyalty schemes such as what customers like to order, when they prefer to eat, and so on If this data is unified and made actionable , it can unlock valuable insights that restaurants can use to drive decision-making Delivering personalised, omnichannel experiences both online and offline that consumers appreciate (and respond to) Indeed, the marketing oppor tunities it can create are almost endless For example , this data can provide insight into the regionality of purchases, whether that’s orders made to specific restaurants in an area, or to par ticular dishes that are popular in different postcodes This can be used in tandem with specific campaigns, such as out-of-home or CTV activated in cer tain postcodes to maximise conversions across geographies THE IMPORTANCE OF CUSTOMER DATA

By Hugh Stevens , UK MD at

counted meal in exchange for a consumer s phone number or email Restaurants should consider what else they can do here to make their customers want to share their information In the era of smar tphone and Smar t TV-enabled deliveries, there’s plenty of oppor tunity to reach more consumers with better messaging

Once a brand has the customer data it needs, making sense of it and, crucially, making it actionable across the enterprise is simple when applying the right solutions This means using data clean rooms, which allow different data sets, both internal and external, to be compared and analysed in a privacy-sensitive way THE VALUE OF COLLABORATION

The truth is that no matter how much data you have internally, it s impossible to have an end-to-end picture of the consumer journey by yourself With scale being one of the biggest challenges facing adver tisers, restaurant marketers may need to collaborate with multiple par tners to access a meaningful amount of data to enable true addressability, personalisation, and incrementality

The good news is that restaurants today have more agency to form meaningful data par tnerships This can be done with a variety of par tners across ver ticals safely and securely connecting two par ties’ first-par ty data segments to make data-driven decisions For example within retail media networks which are underpinned by data collaboration restaurant marketers can unite ad exposure data with conversion data This can then be used to optimise highvalue audience targeting

Restaurant marketers should explore strategies that will maximise the returns their customers receive in exchange for their first-par ty data, i e the information that the customer has agreed to share with your brand Those that can best ar ticulate this value exchange will be the ones most likely to succeed, for example , a dis-

There is a danger that, if restaurant marketers don’t embrace and explore the oppor tunities created by data collaboration, the evolving customer journey could fall beyond their reach At a time when consumers expect highly relevant and personalised interactions across touchpoints, brands that fail to deliver a holistic , consumer-centric approach to marketing communications will face difficulties in maintaining customer loyalty Indeed, during any time of rapid disruption, the customer experience is bound to change just as quickly Data, however, provides marketers with a layer of protection With the complete data insights that data collaboration provides, restaurants can learn to predict, manage , and adapt to changes efficiently and improve their bottom line Used correctly, data has the potential to help keep the diners coming through the doors

The AVL A Licence

A Legal Requirement

When travellers check in at a proper ty, they expect a cer tain level of comfor t and entertainment Television is indispensable While some may argue that TV is dying in the age of streaming and ondemand content, in reality it remains essential, especially in the UK Television still holds great value for the hospitality industr y However, with the convenience and benefits of offering television come cer tain responsibilities, particularly respecting copyright laws Hoteliers must ensure they have the necessar y licences to broadcast content legally

AVLA represents the UK largest and most varied community of audiovisual creators, comprising various categories of rightsholders: producers, authors, performers, directors, and visual ar tists The AVLA licence covers an immense catalogue of works and rights not covered by other

The AVLA licence enables hotels, apar thotels, B&Bs and similar establishments to legally display in public TV channels containing audiovisual works (films, series, documentaries, car toons and other TV shows) from AVLA’s extensive reper toire It covers TVs in bedrooms and in communal areas of the premises (e g in a hotel’s restaurant bar etc ) Operating without a licence constitutes a legal infringement of the rights of AVLA’s creatives

Vote Confirms No Visitor Levy In Place In Scotland Until 2026

The Visitor Levy Bill, passed today by the Scottish Parliament, brings to a close a decade-long debate on whether councils should have the power to introduce a levy or tourist tax

The Scottish Parliament has now decided that they should, with councils able to star t considering plans on whether to explore the introduction of a levy

Commenting, Executive Director of UKHospitality Scotland, Leon Thompson said: “This is an impor tant moment for Scotland’s hospitality and tourism sector, with councils now empowered to introduce a visitor levy, should they wish to This has been a long debate and today’s suppor t for the enabling legislation by MSPs brings this par t of the conversation to a close

“UKHospitality Scotland is pleased that MSPs agreed with our members that a minimum period of 18months for preparation, after a council formally decides to introduce a levy, be retained in the legislation Anything less would have undermined the ability of both councils and businesses to prepare adequately for the introduction of any levy The minimum 18-month period ensures there will not be a levy in place anywhere in Scotland until 2026 at the earliest

“We also welcome the legislation’s commitment to ensuring funds raised are used to suppor t and boost facilities used by leisure and business visitors, alongside the creation of local Levy Forums to discuss how funds should be allocated

“It is now for councils considering introducing a levy to work with accommodation providers, alongside the

At The Earliest

wider hospitality and tourism sector

“To help ensure consistency and a clear approach to introducing any levy, UKHospitality Scotland has worked with industr y par tners and colleagues in local authorities, to develop statutor y guidance that will assist any council considering developing a scheme This guidance will be vital to ensure proper consideration is given to the merits, or otherwise , of establishing a scheme and will be published this summer

“Charges will add additional cost to holidays for international and domestic visitors This will add to the competitive disadvantage Scotland currently faces Over and above cost considerations, if handled badly, levies will have consequences for the reputation of Brand Scotland I urge councils to listen to the voice of business when considering the introduction of a levy

“Whilst the charge will be for visitors to pay accommodation providers will face considerable costs in preparing IT and administration systems to handle charging and taking receipt of levy payments UKHospitality Scotland will continue to suppor t our businesses in calling for cost recover y from councils Afterall, as councils look to recover their costs in preparing to introduce a levy, it is only fair and appropriate that accommodation providers, charged with collecting the tax, be compensated Today signals the star t of the next phase in the conversation on visitor levies in Scotland UKHospitality Scotland will continue to represent the interests of our members in the discussions ahead ”

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

Following on from a successful first season hosts Lucy Branson and Ruth Baker embark on Season Two with their conversational chat covering hot topics in the industr y

As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industr y professionals Season Two delves into a myriad of topics essential for success in the fast-paced and ever-evolving world of hospitality, including the world of allergens and compliance , people management and culture , and nitty gritty topics, like handling customer complaints

Dubbed “the relatable EHO”, Ruth, founder of Food Safety Consultancy, Simply Safer, offers bitesize episodes giving insight into the real dangers surrounding rice , and the wonderful world of Listeria Lucy, “the lover of the people”, is co-owner of restaurant group The Coastal Kitchen Family, shining a light

In a world where ever ything comes at a cost this FREE podcast is available on all platforms and offers actionable tips for you and your teams to take away and put into practice immediately

Keep an eye out for new episodes from social media gurus Delivered Social and hospitality training exper ts Purple Stor y

Listen here: https://linktr.ee/simply safer

Contact theothersideofthepass@gmail.com if you have

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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.

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

Taking the worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambi-

Shepherd Neame Pub Awards See 15 Pubs, Hotels And Team Members Across The South East Honoured

in Chilham and The White Horse , Maldon

The hard-working family take a hands-on approach to all their pubs, tackling extensive renovations themselves and striving for excellence in ever y element, from the décor and ser vice to the quality of food and drink ser ved Sharon and Gordon s son Charlie and daughter-in-law Kate run the Abbey Hotel, where they met six years ago Sharon said: “Their attention to detail is so good They are a credit to themselves with what they have brought to the business The Pub of the Year award is something they really deser ve ” The family also celebrated winning Best Accommodation Offer for The Castle Hotel, which is run by Sharon and Gordon’s daughter Elizabeth and fiancé Jacob Harper Sharon paid tribute to her family for their effor ts, describing herself as ‘ ver y proud’ Managed Pub of the Year went to The Market House in Maidstone , which was praised for providing excellent ser vice , top quality food and drink, and creating a regular following for the live music it hosts ever y week

The Bear in Faversham took the award for Tenanted Pub of the Year Praised as an ‘all round proper pub’, it ser ves a quality range of Shepherd Neame beers, a varied home-cooked menu and organises regular themed nights and events

The award for Apprentice of the Year went to Andy Hawkes, General Manager at The Limes in Faversham, who was 52 when he joined the hospitality

ered with passion and love

ability to offer an extensive menu, from traditional pub fare to restaurant-style dishes, while also retaining incredibly high levels of quality and ser vice

Chef of the Year went to Andy Proctor, who has been at The Marine Hotel in Tanker ton for six and a half years – one of the busiest kitchens

The Best Wine Offer went to the team at The Duke of Cumberland, Whitstable , which has an extensive wine list, with a special focus on English still and sparkling wines, to complement its coastal food offer

The Customer Ser vice Pub of the Year went to the Old Ivy

UVAC Warns Of Threat To Hospitality Skills

Gap Posed By Apprenticeship Levy Reform

A new repor t by the University Vocational Awards Council (UVAC) has today warned that drastic reform or the abolishment of the government s Apprenticeship Levy scheme will have a hugely detrimental impact on the skills gap across the hospitality sector

Cuts to funding of higher and degree apprenticeships, that are so critical to training core sectors and occupations such as hospitality to a senior level will lead to a decline in skilled professionals

The warnings come from UVAC , which is the voice for over 90 universities that deliver higher and degree apprenticeships and has just produced a white paper setting out the future of the apprenticeship levy

and what a future government should consider to maintain the volume and quality of deliver y of higher-level skills

Dr Mandy Crawford-Lee , chief executive for UVAC commented: “One major casualty of radical reform or abolishment of the current apprenticeship levy scheme will unfor tunately be skilled professionals across the hospitality sector, if funding to higher and degree level apprenticeships is compromised

The potential election of a new government this summer, misconceptions around the amount of levy funds retained by the Treasur y annually and increasing pressure from big business to scrap it completely has meant its future is uncer tain

“This uncer tainty poses a threat to

One

Red Oak Taverns Acquires 19 UK Pubs From Marston’s

How Can We Be Genuine Changemakers In UK Hospitality Sector Employment Challenges?

By Anouck Weiss , Executive Vice-President of Sommet

Education Foundation (www.sommet-education.com). Sommet Education is a global network of hospitality schools , comprising Glion Institute of Higher Education, Les Roches , École Ducasse , Invictus , and Indian School of Hospitality

Sommet Education Foundation set up to offer scholarships for hospitality education to talented individuals from disadvantaged backgrounds and advocate for careers and professions in hospitality, has published new research on the attractiveness of hotel, restaurant and customer experience professions Here the UK findings are revealed

The announcement that the All-Par ty Parliamentar y Group (APPG) for Hospitality and Tourism launched an inquir y into recruitment and retention of staff in hospitality was a welcome development for ever yone involved in the UK sector

Currently there are over 100,000 vacancies in the industr y and staff turnover in many hospitality businesses is higher than is sustainable for profitable trading, so the inquir y was set up to explore the reasons behind high vacancy rates, ask what more the sector can do, and then make a series of recommendations to government

The inquir y, which we can hope will be picked up post-4th July following the General Election, will undoubtedly be suppor ted by other UK industr y bodies which have invested much activity in understanding the issues behind the ongoing employment challenge

HOSPA has a long-running ‘Why I love hospitality’ campaign to suppor t the industr y during recruitment challenges and staff retention, and sharing the roles and progression available to those star ting out or switching career paths Meanwhile , at the other end of the spectrum, the Institute of Hospitality recently published a white paper on How can hospitality employers make their workplaces appeal to older workers?

We have also under taken impor tant work to suppor t understanding around at least one of the questions being asked by the APPG (with UK Hospitality as the Secretariat) in its inquir y: What are the barriers businesses are facing when it comes to recruitment and finding the staff they need?

From my perspective however it is impor tant to first recognise that hospitality covers many sectors It offers inspirational careers in hotel management culinar y and pastr y ar ts travel tourism events and enter tainment luxur y and finance

Yet we wanted to better understand the employment challenges facing hotels restaurants travel tourism independent, medium-sized and large hotel groups, and high-end retail So the newly-launched Sommet Education Foundation engaged OpinionWay, a pioneering market research institute , to conduct a comprehensive European sur vey to identify the key factors that attract and retain talents across these audiences in the hospitality industr y 1,300 young professionals and hospitality HR managers across Europe were inter viewed, along with 20 key industr y leaders encompassing the broader spectrum of the hospitality sector

The full findings, which we published in April, can be found here , but the UK-specific data is par ticularly interesting within the overall global picture and provides valuable insight that may help to inform a response to the employment challenge

YOUNG PROFESSIONALS IN THE UK SPEAK OUT ON ATTRACTIVENESS OF THE PROFESSIONS

Among 200 young professionals aged 18-34 in the UK 84% said that ser vice professions were attractive (16% not attractive) For the high-end hotel, restaurant and retail sector, 81% repor ted this was was attractive (19% not attractive) when compared to other sectors in general Career oppor tunities, and creativity and innovation (both 45%), and the impor tance of product, ser vice and knowhow (44%) are the main aspects of this sector they find attractive the last two higher than any other European countr y

When asked what would make them want to join the hotel, catering or high-end retail sector, learning and growth oppor tunities (38%) brought the greatest response , even more than in other countries, followed by training and professional development oppor tunities (31%) What seems more impor tant to them in their work in comparison with respondents from France Germany Italy and Spain are career development prospects, and to have the oppor tunity to learn a lot and to benefit from training (both 58%)

However, half (49%) of UK young professionals who believe the high-end hotel, restaurant and retail sector is attractive repor t that hierarchical management styles are an issue 45% would prefer a collaborative management method and 37% a consultative approach

HOSPITALITY HR MANAGERS OUTLINE THEIR RECRUITMENT AND RETENTION STRATEGIES

60 HR managers, and wider managers responsible for people , based in the UK also shared their perspectives in the research – 60% said they are currently experiencing recruitment difficulties within their company, with the main issues being a lack of sufficiently motivated candidates (61%) and a shor tage of qualified talent (58%)

However 80% rated the high-end hotel catering and retail sector specifically as attractive (20% not attractive) – and to suppor t retention professional development focused on training is the main practice put in place to keep employees (50%) Both this, and development of the customer ser vice culture (37%), feature more than any other European countr y sur veyed Organisational managers also attach primar y impor tance to the personal qualities of candidates before even considering technical skills They recognise the need for high standards in the high-end sector and therefore strive to create suitable and pleasant working conditions to attract and retain candidates

75% repor ted that opening professions to diversity/inclusiveness constitutes a response to recruitment and retention issues – and 93% believe that their establishment already promotes this approach including to refugees, disadvantaged people or those in vulnerable situations

OPENING THE DOOR TO NEW TALENTS

Sommet Education Foundation, which includes Accor as its Founding Patron, will now concentrate on tackling the sector’s employment challenges by focusing on two levers of action: advocating for careers and professions in hospitality, and offering scholarships for hospitality education to talented individuals from disadvantaged backgrounds

By offering scholarships leading to employment, we aim at providing genuinely life-changing oppor tunities to a new generation of talents and empowering them with the necessar y skills to join the thriving hospitality industr y

These are gamechanging times for the Foundation, and our UK-based institution Glion Institute of Higher Education London which is suppor ting our impor tant mission Within this collaborative effor t, Glion’s Managing Director Frédéric Picard said: “Distinguishing hospitality as a career of choice and opening minds to growing oppor tunities in the industr y and related sectors, is close to my hear t As par t of the Sommet Education group we are looking forward to developing initiatives around the Foundation We welcome UK hospitality providers to join us on our journey ”

Admiral Taverns Acquires 37 Pubs From Fuller’s, Expanding Its Portfolio In The South-East

The Board of Admiral Taverns (“Admiral”), owned by real estate private equity firm Proprium Capital Par tners has announced that it has reached an agreement to acquire a por tfolio of 37 freehold pubs from Fuller, Smith & Turner P L C (“Fuller’s” or “the Company”) for a total consideration of £18 3 million

The por tfolio of 37 community, wet-led sites span London and the Home Counties including Surrey, Sussex and Hampshire The acquisition not only scales the Group’s UK wide estate to a total of over 1,420 pubs, but fur ther strengthens Admiral’s presence in the South-East of England, taking the Group’s number of pubs in the region to over 300 Admiral has a strong track record of acquiring pubs and unlocking new growth oppor tunities through its award winning, operations-centric approach Over the past 12 months, the Group has continued to carr y out its strategic commitment to develop and maintain a high-quality estate of successful, individual wet-led community pubs, investing £39 million across its por tfolio, with strong suppor t from its investor Proprium Capital Par tners Investments have ranged from major interior and exterior refurbishments, through to innovative sustainability upgrades to many individual pubs

Chris Jowsey, CEO of Admiral Taverns commented:

“I’m delighted to welcome our new licensees to the Admiral team, and we

develop

Simple Ways To Improve Inclusion In Pubs

By Chris Jay, Managing Director- Bascule Disability Training

Ignoring the needs of people with disabilities costs restaurants, pubs, and clubs a staggering £163 million per month, yet many are slow to cater for this market It’s a common misconception that creating and maintaining an accessible venue is a difficult, disruptive , and costly process- but in actual fact, with just a few simple adjustments, you can easily appeal to a market that represents 24% of the population

EDUCATION, EDUCATION, EDUCATION

Any attempt to appeal to people with disabilities must always begin with the same first stepmaking staff disability aware and developing an inclusive culture Ensure firstly that all management staff are trained, as well as ever y member of your public facing team If done properly, this creates a more understanding, knowledgeable and empathetic approach towards customers with disabilities and will cer tainly enhance communication consideration and etiquette

If staff are ignorant about the needs of people with disability it’s likely they will be awkward uncomfor table and communicate poorly and therefore all your other effor ts to be inclusive will be made in vain For example , you may have accessible toilets, ramps, and a wheelchair friendly layout- but if the mindset of your team is wrong, guests with disabilities won t visit your pub -and if they do, they cer tainly won t return

ACCESS ALL AREAS

In 2021, the UK Disability Sur vey found that 66% of respondents experienced extreme difficulty accessing pubs and bars That’s a lot of customers failing to enter your pub

Giving some thought towards general physical access is a critical element of becoming inclusive To gain a solid understanding of your accessibility, a pub should have its site audited professionally Consider surrounding obstacles, like accessible parking locations and dropped curbs for wheelchair users (and if there aren’t any, contact the council to have them placed) Then consider accessibility inside Customer should be able to have the freedom and access to all the different areas including quieter spaces gardens dining areas and so on

You may be able to make some quick fixes with simple ramps, which are also great for families visiting with prams It’s always wor th remembering that ramps don’t exclude customers – but steps do! Give some thought towards furniture layout and reconfigure the space to ensure movement and for wheelchairs to manoeuvre and turn The traditional bar height is completely wrong for wheelchair users, as one myself, I can attest to spending many a time waving my hands frantically to get attention for example Consider lowering par t of bar or at least reminding staff that not all adults who wish to drink are tall enough to be seen!

INFORMATION AND COMMUNICATION

It s impor tant to shout about your inclusivity to gain your newfound following but avoid declaring yourself accessible until you genuinely are 72% of people with disabilities said they found information on a venue ’ s website misleading, confusing or inaccurate , so ensure that your website delivers all the relevant, correct information Ensure your website can be navigated and interpreted in a number of different formats to accommodate as many different disabilities as possible There are some excellent apps that make this ver y simple and can conver t text to large print, dyslexia friendly and plain text versions Consider the ‘special offers’ you promote (online , via email and social media) and remember that some customers may be using a screen reader which will struggle reading a complicated graphic

PREPARE FOR WHAT YOU CANNOT SEE

It’s wor th bearing in mind that 80% of all disabilities are hidden, and so staff should cer tainly be aware of this We once provided disability awareness training to staff in a pub following a huge faux pas, involving someone with a learning disability that was refused ser vice as they were thought to be intoxicated It is incredibly impor tant to suppor t staff with these difficult decisions, such as refusal of ser vice , through the use of the refusal log which should be signed off by two people where possible to avoid the decision being down to one individual

As you can imagine , in the case outlined above , this had devastating results for the pub’s business and reputation and stresses the impor tance of developing staff awareness

KEEP IMPROVING

Once your venue has committed to inclusivity, continue to improve by adding extra touches such as hearing loops one or two wheelchair friendly tables and obvious signposts for accessible toilets Think about easy fixes, such as the the height availability of cutler y and condiments and large print and braille menus, maybe introduce quiet areas for those with sensor y issues

The better you get, the more appealing you will become to customers with disabilities, and as you make more changes, you ll soon discover your doors have opened to a much larger propor tion of the population

Horncliffe Pub Opens Community Café To Help

Local People With Support From Pub Is The Hub

A community café at the Fishers Arms in Horncliffe near Berwickupon-Tweed, Nor thumberland, is bringing local people and groups together to help combat loneliness and isolation

Exper t help and a Community Ser vices Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify their ser vices to help suppor t people living in rural communities was provided to help to set up the café The big need for the community café was recognised as the area is poorly ser ved by public transpor t and has few other ser vices The village had already lost its shop, post office , school and church, with the pub being its last amenity The area also has a higher-than-average number of both over-65s and unpaid carers, who are also benefitting from having somewhere to meet and socialise

The Fishers Arms has been at the hear t of the Horncliffe village since 1760 and was saved from closure in July 2022 when shareholders and members of the local community purchased the pub with the aim to make it a building for the use of the local community

Publicans Kasia Kozik and John Graham took over running the pub in March 2024

They have ensured the community café ser ves a range of wonderful homemade cakes, scones, coffees and teas, offers a warm welcome for groups as well as local people looking to connect with others The café is

already the home for craft group the Horncliffe Hookers who meet there weekly A volunteer-run book swap is also located in the café too The café also appeals to customers outside the village such as tourists, cyclists, walkers as well as visitors from the local campsite and holiday lets

Moira Kay, member of the pubs’ committee , said: “The community has really rallied round to suppor t the opening of the pub and the café The café is providing an impor tant space where people can get together for a chat or take par t in an activity, which helps to connect them with others and can help people who might feel isolated or lonely

Publican Kasia Kozik said: “We welcome you all to visit the Fishers Arms, which is already seeing a wide range of local people use the pub for a variety of reasons and occasions It is so impor tant that this pub ser ves ever yone in the local area The community café offers a safe , relaxed space where groups and individual people can meet It is a great place for people to come together ” Nigel Williams, regional advisor for Pub is The Hub, said: “This is a pub that is at the hear t of its local area This brilliant community café has already proved to be a lifeline for those living in this isolated rural area that has already lost so much of its local ser vices ”

TUGO - Innovative Food Solutions

Strategic Partnership to Drive Net Positive

Hospitality is Announced Between The World Sustainable Hospitality Alliance and STR

The World Sustainable Hospitality Alliance (the Alliance) is pleased to announce a new strategic par tnership between the Alliance and STR that will drive the hospitality industr y towards Net Positive through a wide range of collaborations

Through this transformative par tnership, both organisations will engage in a range of shared activities, including working groups, the creation of comprehensive toolkits and resources, as well as the testing and implementation of cutting-edge solutions to measure social and environmental sustainability indicators Leveraging STR’s extensive data resources, the Alliance will conduct research across the sector To fur ther strengthen the commitment to sustainability and the key role of data management, both the Alliance and STR will provide training and suppor t to each organisation’s respective teams

STR is the leading provider of data benchmarking analytics and marketplace insights for the global hospitality industr y STR’s focus is to define how businesses measure performance , expand benchmarking possibilities,

drive industr y standards and encourage evolved thinking about data

The Alliance , consisting of global members, strategic par tners, and industr y stakeholders collaboratively addresses critical challenges impacting the planet people and places worldwide with the ultimate goal of reaching Net Positive Hospitality

Glenn Mandziuk Chief Executive Officer of the World Sustainable Hospitality Alliance , said, “Our par tnership is significant for the industr y as we collaborate to provide valuable resources for all employees within hospitality Securing the suppor t of STR through our par tnership not only ensures that as a sector we are working together, it means that we can accelerate our suppor t for the industr y as we lead our sector towards Net Positive , ultimately transforming our industr y through sustainability ” Amanda Hite , President at STR, said, “We embrace our responsibility as an industr y leader and

Croeso Pubs Adds Penarth’s Bear’s Head To

The List Of Pubs It Has Saved From Closure

Croeso

prices will mostly remain the same along with enhancements like welcoming well-behaved dogs and the option to book your favourite table ” Fellow Croeso Pubs Director Craig Davies added: “The Bear’s Head fits extremely well with our model of acquiring larger sites and we are hopeful that we can not only secure the jobs of the staff currently working there , but also create new ones as we extend our offering

it

the lease for The Dock in Cardiff Bay Croeso Pubs Director Simon Little said: “Our recent acquisition of The Dock in Mermaid Quay and The Discover y in Cardiff ’ s Lakeside has given us a blueprint for success and delivers what our customers tell us they want – par ticularly through the promotion of live spor t and affordable food

“We are really pleased to be able to add a venue in Penar th to our growing por tfolio and hope to replicate the success we ’ ve had in our other venues to The Bear’s Head by delivering what the people of Penar th want in their local pub ”

Simon added: “We aren’t planning on changing what is already a winning formula at The Bear’s Head, the

We now have a successful formula that we have worked hard to refine when taking over new pubs, which fulfils our determination to provide quality venues for the communities we operate in The fact that the community launched a petition when the closure of The Bear’s Head was announced demonstrates that this is a place that matters to locals, and this only galvanises our resolve to invest in this “must visit” pub in Penar th It is our intention to run the business along the same ‘value lines’ as the local community previously enjoyed ” Croeso Pubs Ltd has a great track record of breathing new life into venues It took over the lease for The Philharmonic and reopened it in 2017 following a £1million refurbishment, transforming it into Cardiff ’ s most popular nightspot Croeso Pubs also took over former Brains’ pub 33 Windsor Place in December 2022 and reopened it as the Daffodil, a food-led venue In 2021 Croeso Pubs refurbished the former Goat Major pub on High Street opposite Cardiff Castle and reinstated it to its original name Blue Bell And in March 2023, it also celebrated the 10th anniversar y of the opening of Cardiff s best loved spor t and live music venue , Brewhouse

Hot Off The Press: New Jangro Catering & Hospitality Catalogue

Jangro, the largest network of independent janitorial distributors in the UK and Ireland, is proud to present its new Catering & Hospitality Supplies 2024/25 catalogue Boasting a fresh new look, the latest edition is the ultimate caterer’s companion, offering a wide range of quality brands and choice at competitive prices

Enabling establishments to keep up to date with trends, the catalogue offers all the equipment and supplies required to stir up positive customer experiences From front of house to back of house , casual to fine dining, the latest crocker y and table presentations to environmentally friendly catering disposables Jangro’s new Catering & Hospitality 2024/25 catalogue has it all

Jangro is committed to becoming a more sustainable business and helping its customers reach their own green goals This new edition, therefore , offers a plethora of eco-conscious products, from food packaging containers, which are recyclable , compostable , and fully bio-degradable , to Jangro s award-winning and innovative ntrl range of vegan cleaning solutions

The ntrl por tfolio comprises 13 products ideal for cleaning surfaces in a variety of environments, from kitchens through to washrooms Registered with The Vegan Society’s Vegan Trademark, all formulas are 100% biodegradable , contain zero petrochemicals, and can reduce the product’s carbon

Over Two Thirds Of UK Beer And Wine Servings Are Short Measures

polling found that over one third of the public (35%) of 2,000 felt the head should not be included in the pint measure – higher than one quar ter (23%) who believed the head should be included The Campaign for Real Ale (C AMRA) maintains that the pint measure should not include the head, and that consumers should have a right to a 100% liquid pint

at a time when the price of alcoholic drinks is at an all-time high: according to the Office of National Statistics (ONS), the average price of a bottle of red wine has increased 8% in the last year, while the average cost of a pint of lager is up 5 6% CTSI’s findings show that there is more work to be done in ensuring that customers get what they pay for when they order a pint or a glass of wine at British pubs bars and other establishments THE FINDINGS OF THE NATIONAL FIELDWORK AND NEW PUBLIC POLLING FOUND:

• 96 shor t measures out of 137 test purchases, meaning approximately 70% of the test purchases were shor t measured

• Out of the shor t measures, 41 were at a deficit of 5% or over – 29% of all the 137 drinks tested

• When broken down between beer and wine , it was noted that 86% of beer was shor t measured while 43% of wine was found to be shor t measured

• The average deficit for shor t-measured beer found in the sur vey was 4%, while for wine it was 5% For the average beer drinker this equates to a loss of £1 70 per week or £88 40 per year and for an average wine drinker in the UK this jumps to £2 20 per week and £114 40 per year

• The largest shor t measure was a deficit of 15% found on a 175ml glass of wine in Walsall with the drink costing £3 20

• The next largest shor t measures were a deficit of 13 4% found in Belfast on a glass of wine costing £7 20 and the third largest deficit was of - 12% and found on a 175ml glass of wine purchased in Havering costing £5 75

• New public polling from CTSI also found a generational divide with three times as many people aged under 45 suppor ting bars and pubs being able to pour spirits without a spirit measure , compared to those over 45 years old

The next largest shor t measures were a deficit of 13 4% found in Belfast, on a glass of wine costing £7 20, and the third largest deficit was of 12% and found on a 175ml glass of wine purchased in Havering, costing £5 75

New public polling from CTSI also found a generational divide with three times as many people aged under 45 suppor ting bars and pubs being able to pour spirits without a spirit measure , compared to those over 45 years old

A shor t measure means that the beer or wine the customer receives is less than the prescribed quantity required by The Weights and Measures (Intoxicating Liquor) Order 1988 These quantities var y depending on the drink ser ved, but include pints, half pints for beer, and 175ml glasses for wine

In addition to these issues with shor t measuring, there has been an ongoing discussion around whether a pint of beer should include the frothy head or not Legally, the head is included, however CTSI’s new public

How Much Is Your

John Herriman, Chief Executive at CTSI, said:

“While this is a snapshot, it is the first time that we have been able to build a national picture of how widespread shor t measuring of alcoholic drinks are , and the potential detriment to the average consumer of around £115 ever y year suggests there is the need for more comprehensive research to better understand the impact of shor t measures, not just for alcoholic drinks but across a broader spectrum of consumer goods

Weights and measures is a key role for Local Authority Trading Standards, but right now we simply don t have the resources to allocate , and even the equipment to use , to under take spot checks that ensure consumers are getting what they pay for

We are calling on the hospitality sector to ensure that consumers get value for money by making sure they are correctly measuring the drinks they are ser ving to customers in the nation’s pubs and bars and for fur ther research in this area ”

Jess Phillips, Labour MP for Birmingham Yardley, and CTSI Vice President, said: “The cost of living means people can hardly afford a drink To discover you ’ re being ser ved shor t measures adds insult to injur y A shor t measure cheats us all, but affects those worst off, the hardest

“Being able to afford to go out for a drink is not easy and you should get what you pay for In this current climate , it is great to see this campaign from the Char tered Trading Standards Institute raising awareness of the impor tant work of our Trading Standards profession ”

C AMRA National Chairman Nik Antona said:

“Consumers shouldn’t have to feel shor t changed when they suppor t their favourite pubs, social clubs, and taprooms The idea that 70% of all beer bought at the bar is being shor t measured in the UK is extremely concerning

“C AMRA wants the government to make sure pubgoers have a legal right to receive a 100 per cent liquid pint ever y time they are being ser ved This latest study is another worr ying indication of an issue that has been affecting consumers for a number of years now and should hopefully provide a catalyst for change

“For anything that is shor t measured, and par ticularly anything more than 5% shor t, you should ask the bar staff for an immediate top-up You are well within your rights to do this and the staff should comply and fulfil this request

“If you get a negative reaction when you do this you can get in contact with Trading Standards to repor t the incident ”

In the first week alone of the 2023 Christmas period 35 9 million pints were sold in the UK and if the CTSI findings are replicated across the UK, this would amount to £6 8 million in consumer detriment in only one week In 2021, the British Beer and Pub Association repor ted that on-trade sales of beer alone contracted

£5 7 billion in revenue , equivalent at the time to 1 4 billion pints per year or 26 million pints per week; with today’s prices, this means a 4% deficit in each pint equates to a huge £264 million in potential consumer detriment per year

supply of

and

and

Porkka - A Wide Range of Solutions to Meet

Pubwatch Network Can Help Tackle Organised Crime

Pubs facing

That’s the view of Dan Davies, chief executive of Rockpor t Leisure and former Chairman of the Institute of Licensing, who was addressing the National Pubwatch Conference in Sheffield last month He said that organised crime groups and gang activity is a problem faced by the licensed trade across the countr y

He said: “We have been 15 to 20 years behind some of the American gang culture There have always been gangs in the UK, but what we have seen across the last number of years is a rise in a more organised gang activity

“We have also seen a massive rise in knife crime and again this is not people carr ying around a pen knife These are often machetes and zombie knifes, and things like this ”

He highlighted issues that have contributed to this rise , including urban planning, where businesses and high streets have ‘failed’ and been replaced with housing

“If you have a place where people just live , and they don’t work and don’t socialise there , they become displaced, he added

“It can often bring friction and a spiral downwards People just want jobs and oppor tunities All of these things, as well as the economic climate , are the tinder box for more gang activity

He said that par t of the problem is that youths want a sense of direction and belonging, which see many join gangs But he used this need to belong to make the young people par t of the regeneration of New Brighton,

where he is working

“We have been char ting the activities they have been doing over the last six years and you can really see if they are given oppor tunities and given the right investment in time and role models, they can take the right path,” he said

“They commit crimes, but they don’t understand the knock-on effect that can have to themselves, to their families, or to any victims and their families as well This is something that is an important topic and it needs to be top of the agenda moving forward We need to work together and find the best practice ” Dan worked with Inspector Alan McKeon, of Merseyside Police , who was a community inspector dealing with organised crime groups in the Wirral “My view is that a good licensee is wor th their weight in gold We talk prevention There is nothing better than to have a licensee on board,” he said

He stressed that licensees need suppor t to deal with these organised crime groups, some of whom want to drink in their pubs and licensed premises Insp McKeon said that it is crucial for licensees and pubs to share intelligence so incidents can be avoided

He highlighted the murder of innocent victim beautician Elle Edwards, who died after being shot in the cross-fire of an organised crime attack at a pub in Wallasey Village on Christmas Eve in 2022 The organised crime group had decided to frequent the premises, which was not seen by the police as a pub with any issues

He added “I will keep saying it If they were par t of a scheme like Pubwatch that information would have been shared and would have got to us ”

Stella Artois Launches ‘Perfect Serve’

Campaign Celebrating The Perfect Pint

Bidfresh Highlights Importance Of

Sustainability, Seasonality & Provenance

•

Keep Your Property Squatter Free

so they are adequately

covered

By Isabella Mason, solicitor at Taylor Walton Solicitor s

Utilities to the building should be disconnected when empty as its illegal for squatters to use them without permission

Squatting is a civil matter not a criminal offence unless there is evidence of drug dealing, fly tipping, breaching noise abatement orders, damage when entering or occupying and not leaving when a Cour t Order has been made , so owners need to apply to cour t for a Possession Order (PO) to regain control There are two routes to doing this with var ying costs and speed

The first is to apply to the County Cour t for a PO which usually takes 5-7 days to be heard and if granted, is enforced by a County Cour t Bailiff To expedite the enforcement process, it is possible to transfer enforcement to a High Cour t Enforcement Officer

A faster but more expensive route is to apply to the County Cour t (or High Cour t in exceptional circumstances) for an Interim Possession Order (IPO) This is more complex and there are specific legal steps and time frames that need to be adhered to Typically the Cour t will grant the IPO ahead of a final hearing and this must be ser ved within 48 hours If the squatters don’t leave within 24 hours, then the Police have the power to arrest them The owner should attend the final cour t hearing to obtain the Final Possession Order as the IPO would lapse over time , meaning if squatters returned, the Police wouldn t be able to remove them

Owners also need to give a cost under taking to the Cour t if an IPO is granted, so if the IPO was successfully over turned by the squatters, the owner would pay damages to the squatters as the Cour t may order

A third option is to instruct a Cer tified Cour t Enforcement Agent who will peaceably attend the proper ty on discover y of the squatters to enforce the owners right (without violence or force) to possess The success of this measure really depends on the number of squatters, the issue can escalate and it’s difficult to keep them out longer-term without a Cour t Order

Prevention therefore is the first and most cost-effective step to ensuring your proper ty remains squatter free

Dartford Licensees Names as Finalists for Prestigious Industry Award

Chris Michaelas Licensee of The Dar tford Spor ts Bar said: “It’s an absolute honour to have been selected as a finalist for the Licensee of the Year Award! These awards recognise the ver y best of the best in the pub industr y so being

all tastes

Food Waste Dryer Slashes Hospitality Food Waste Costs

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

WSTA Warns Businesses To Fill Out Package Recycling Forms Before End Of May Deadline

The Wine and Spirit Trade Association is calling on businesses who have not collected and submitted packaging data, from the first half of 2023, to act swiftly or risk facing financial penalties

UK businesses who produce or use packaging are required to enrol in the Government s EPR scheme to improve recycling and reduce the amount of packaging waste

According to Defra out of nearly 6,000 businesses that have enrolled in the scheme , only some 2000 of them have registered their data And around a fur ther 1,000

packaging

• own an online marketplace

The Summer of Love

Something

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

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

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

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

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

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

That’s why

’ 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

you ’ re leaving money on the table

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

THE NEW SPEEDWRAP PRO

Now

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

Both

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

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

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

Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range

A New Oil Enters the Kitchen

Fylde Fresh and Fabulous

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

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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

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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,

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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

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Kitchen Equipment and Fit-Out

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By David Chesshire , National Accounts Manager, Blue

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Facilities Maintenance Visibility, Cost Control and Improved Compliance

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 www.ostarasystems.com

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

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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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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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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

could quite easily deliver a vibrant and dynamic hospitality sector

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside resor t, for instance , your income is seasonal and often weather dependent Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn’t working

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

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

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

Cooper is the Founder and Director of

Property and Professional

OakNorth Completes First PanEuropean Deal with £22m Loan to Sticks n Sushi to Support its Growth

equity firm, McWin Capital Par tners McWin is a sector specialist with stakes in a number of chains, including: Gail s Baker y, Popeyes, Big Mamma, Vapiano, and Burger King Germany to name a few

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

2019 He has more than 36 years ’ experience in the industr y having led the global roll out of Wagamama

The business has been acquired by leading private

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

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