CLH Digital - Issue #216

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Peter Adams

As

Industr

t in their manifestos However, the silence from the major political par ties on this issue is as previously stated, deafening

Leading trade organizations, including UKHospitality, the British Beer & Pub Association, the British Institute of Innkeeping, the Bristol Hoteliers Association, and the Nighttime Industries Association, have repeatedly appealed for government suppor t

Despite their effor ts political par ties have yet to address the pressing needs of our sector, which is the third largest employer in the UK

With 3 5 million people working in hospitality, this sector is a cornerstone of our economy, directly contributing £93 billion annually The impor tance of hospitality extends beyond economic contributions; it plays a crucial role in providing jobs and suppor ting livelihoods across the countr y It is high time the sector receives not only the suppor t it desperately needs but also the respect it deser ves

The huge elephant in the room, of course , is hospitality VAT Like most I have my opinions on taxation generally, but VAT on hospitality is a tax I despise immensely It is a tax on people’s leisure Other countries had the foresight to see this and took steps to reduce hospitality VAT years ago, whereas we are stuck with it

Which is why I applaud Bristol Hoteliers Association for their clear and unequivocal demand for it to be lowered There is a misconception which I have always believed needs wider publicity, and that is while VAT is applied to hospitality businesses it is the wider public who pays it!

So it really is time the political par ties to get off the fence and commit to suppor ting the countr y ’ s third largest employer, we need policies that provide financial suppor t, ease regulator y burdens and promote growth and sustainability within hospitality

On a real positive note we are just days away from the Euros a fantastic oppor tunity for the pub sector

According to the British Beer & Pub Association (BBPA), an estimated 300 million pints

could be sold during the 31-day tournament

The

ered a +9 4% uplift in Beer & Cider

equivalent to +64 pints per game per outlet With England being

is poised to be broken

This fantastic summer of spor t means the sector is poised for a significant boost and other than watching a live event I don’t think there is a better place than a pub to watch spor t!

We are hoping to put together a pub spor t supplement to be shared on our social media, so please do send us through any stories and photographs of events and spor ts days at your pub we would be delighted to publish them I can always be contacted at edit@catererlicensee com

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

EDITOR

Support the Hospitality Sector in the General Election

REDUCE

Mr

“If

He added: “The UK has one of the highest rates of VAT in Europe

and tourism ”

“During the pandemic , lower rates of VAT were introduced, and had a positive impact, stimulating demand and generating revenue

“Lower VAT will enable us to make our ser vices more affordable to the public , saving them when they eat or drink out, visit an attraction or book a break

“The impact of the pandemic , a labour shor tage caused, in no small par t, by Brexit, soaring supply and energ y prices and increases in the National Living Wage have all put tremendous pressure on our businesses

“A lower rate of VAT would help the hospitality sector cope with all these costs and could provide the boost that could prevent even more businesses in our industr y from closing down

“The APPG concluded that a lower rate of VAT for hospitality and tourism could help ease the cost of living pressure , improve employment oppor tunities, suppor t regional growth and even improve social wellbeing

“If people haven’t made up their minds about who they are going to vote for next month perhaps they might consider the issues we are facing, and listen to see which political par ties are prepared to take positive steps to suppor t us

That s what we are waiting to hear, and that is what is likely to win our votes!

PROTECT PUBS

The Campaign for Real Ale (C AMRA) has announced its Manifesto and e-lobby campaign, and is calling on its members up and down the countr y to lobby candidates in ever y constituency to make sure MPs elected in this election are committed to protecting and promoting thriving community pubs and great beer and cider

C AMRA’s Election Manifesto outlines six key campaigning priorities, these are:

• Fair tax for beer and pubs

• More r ights for beer dr inker s and pub goer s Access to market for sma l and independent brewer ies and cider producer s

• Recognising traditional cask ale under UNESCO’s Intangib e Cultural Her itage of Humanity

• Better p anning protections for pubs [England-only]

• Change the business rates system to make it fairer for pubs [England-only]

Election campaigns are a prime oppor tunity for politicians to be seen pulling a pint behind the bar of their local, but this doesn’t always translate into action that suppor ts pubs, social clubs, brewers, cider makers, and consumers C AMRA is asking for candidates to commit to the campaigning priorities outlined in its Manifesto, and back policy and legislation that can truly help the pub trade , brewers and consumers

To ensure that prospective MPs are pledging their suppor t, C AMRA is enlisting its thousands of members to contact their local candidates to ask for their suppor t for beer and pubs if elected

C AMRA is also providing a campaign pack for members and pub goers to promote the manifesto and e-

lobby including election guidance and social media assets As well as this C AMRA will be providing resources for parliamentar y candidates to pledge their suppor t for beer, pubs and C AMRA s key campaigning asks

INVITATION TO VISIT

UKHospitality has stepped up its campaign and is offering all hospitality businesses the oppor tunity to invite parliamentar y candidates in their constituency to their venue , to impress upon them the impor tance of the sector

In addition UKHospitality members are able to access an exclusive webinar that lays out its election strateg y and key asks during the campaign

Over the past 18 months, UKHospitality’s engagement with politicians has been pivotal in securing key policy pledges from the main political par ties Most notably, these include commitments from the Labour Par ty to replace the broken business rates system and reform the apprenticeship levy

UKHospitality has itself written to all parliamentar y candidates outlining the strategic impor tance of hospitality and sharing our key asks, as well as securing meetings with candidates in crucial constituencies

Kate Nicholls Chief Executive of UKHospitality said: “General election campaigns are all about making your voice heard, and hospitality has one of the best stories to tell

“We’ve already been meeting candidates up and down the countr y, telling them about the critical work the sector does ser ving Britain and creating places where people want to live , work and invest

“Now we ’ re making sure that businesses have the tools to tell their stor y to local candidates Inviting prospective MPs to your venue allows you to show them first-hand just how impor tant hospitality is in creating jobs, driving economic growth and fostering a sense of community in our cities, towns and villages

“Our work over the past year and a half has already been hugely successful in securing critical pledges from political par ties and the general election campaign is yet another step in our strateg y to ensure the next Parliament is filled with MPs who will champion our sector

“I urge all businesses to dive into our election toolkit and get stuck into the campaign – making sure hospitality s voice is at the hear t of the debate

REVIVAL AND SUSTAINABILITY

Michael Kill CEO of the Night Time Industries Association said “I recognise the impor tance of stability and effective governance in addressing the challenges faced by our sectors The past years have been marked by uncer tainty and instability, which have taken a toll on businesses and communities across the countr y ”

“It is now imperative that we navigate through the election period with a sense of responsibility and purpose The outcome of this election will determine the direction our nation takes in the coming years We urge all stakeholders to engage in a constructive and informed dialogue , focusing on the long-term interests of our countr y and its citizens ”

Our sector has been par ticularly hard hit by the challenges of the past years, from the impact of the pandemic to regulator y uncer tainties It is crucial that the elected government works towards a comprehensive and inclusive long-term plan that addresses these challenges and suppor ts the recover y and growth of our industries ”

“We call upon all political par ties to prioritise the needs of the night-time economy in their election manifestos and commit to policies that will suppor t its revival and sustainability This includes measures to ensure the safety and security of our venues, suppor t for cultural initiatives, and investment in skills and training for our workforce ”

The ‘Karaoke Room Effect’:

Academic Research into UK Hospitality Venues Reveals

Financial Benefits of Giving Customers the Opportunity to Sing

British bars and restaurants installing karaoke systems experience a 12 2% increase in ROA, according to research by Finland’s Aalto University Finland’s Aalto University (www aalto fi/en) has under taken the first ever research project into the financial impact of karaoke rooms within UK bars, restaurants, and other hospitality venues At a time when the UK hospitality industr y is under increasing pressure (over 6 000 hospitality venues closing their doors between December 2022 - December 2023, according to data from CGA by NIQ and AlixPar tners), the findings present a potential silver bullet for the sector : the study of 53 UK venues during 2018-2022 revealing venues with karaoke experienced a 12 2% increase in return on assets (ROA) when compared to a control group without THE KARAOKE ROOM EFFECT - KEY FINDINGS FROM AALTO UNIVERSITY STUDY, AND ADDITIONAL RESEARCH

The research was commissioned by Singa (www.singa.com/business), the Finnish star tup revolutionising the karaoke industr y by providing innovative , professional karaoke software that gives venues access to a fully licensed song catalogue (frequently updated to add new hits), and customisable display and room management capabilities Singa currently provides professional karaoke tech and business consultancy to well-known UK hospitality venues such as Boom Battle Bar and Roxy Leisure (both of which featured in the analysis)

Singa asked Aalto University researcher Ngoc Anh Pham to explore the impact of karaoke rooms on financial performance in UK hospitality venues Aalto University is the leading university in Finland and, created through the merger of Helsinki University of Technolog y, Helsinki School of Economics, and the University of Ar t and Design Helsinki in 2010, is in the top universities for business and economics worldwide The study reveals a 12 2% increase in ROA for venues with karaoke compared to those with no such facilities (ROA measures how effectively a business uses its assets to create profit) In addition to booking fees additional revenue is shown to be created through attracting a new customer base and a corresponding uptick on beverage , snack, and other purchases

The benefit to the business is not only financial, but has a positive experiential impact on patrons and customers who are able to enjoy an engaging and fun social activity with friends, increasing likelihood of return

The Aalto University insights suppor t the findings of European research conducted by Singa In spring 2018, Singa analysed 37 European venues, finding that karaoke resulted in a 31% increase in the number of customers, alongside a 35% increase in average customer spend In those venues that hosted occasional karaoke nights, a 42% increase in average customer spend during these special events (2-4 times a month) was obser ved

The business benefits of a karaoke room can also be viewed in light of the current trend towards experiences, including competitive socialising

According to research from Savills published in November 2023, the competitive socialising sector has grown at “unparalleled levels” over the past five years (with a 38% increase in competitive socialising venues since 2015) This reflects a growing trend amongst Gen Z and Millennials for favouring defined experiences over ‘things’, and with sobriety or drinking less becoming more popular for Gen Z (the ‘sober curious generation’), venues which offer alternative enter tainment options are increasingly appealing to previously underser ved customer groups Competitive socialising is not a new concept - dar ts or pool being a mainstay of UK venues for centuries - but new options are increasingly sophisticated and often tech-enhanced

To fur ther demonstrate the interest in competitive socialising - and karaoke in par ticular -

Trends data shows a marked volume increase in searches for karaoke room , with interest (measured by Google searches) more than doubling over the last five years (analysed up to Februar y 2024)

Atte Hujanen, Co-Founder and CEO at Singa, comments: “Our research confirms that Britons want escapism through song Anecdotally, I have always known that karaoke brings a huge benefit to hospitality businesses through the joy it brings, but for the first time the positive business impact to British venues can be quantified Hospitality as an industr y has faced serious challenges due to the Covid-19 pandemic and more recently the cost of living crisis in the UK, and it’s clear that karaoke can help venues adapt and continue to thrive by offering local communities additional fun, social experiences

E. coli Outbreak Most Likely Linked To Food Item

An urgent health warning has been issued in the UK after an E coli outbreak was linked to 'nationally distributed food item'

The UK Health Security Agency (UKHSA) has stated that 113 cases have been repor ted which are " par t of a single outbreak"

However, they did not give more details about the "food item" that was thought to be responsible

The UKHSA said in a statement “Based on the wide geographic spread of cases, it is most likely that this outbreak is linked to a nationally distributed food item or multiple food items ”

So far there has been 81 cases in England, 18 in Wales, 13 in Scotland and one person in Nor thern Ireland, all cases recorded involve the Shiga toxin-producing E coli 0145 (Stec)

Out of the 81 of people identified in England 61 has given information to the UKHSA which relates to travel, food and potentially have been exposed Darren Whitby, head of incidents and resilience at the Food Standards Agency (FSA), said, “The FSA is working with UKHSA and relevant public health bodies to identify the source of the illness, which

is likely to be linked to one or more food items

We always advise consumers and those looking after vulnerable people to ensure good hygiene practices are followed when handling and preparing food, regularly washing hands with soap and warm water and ensuring equipment, utensils and surfaces foods come into contact with are cleaned thoroughly to prevent cross contamination

“You should not prepare food for others if you have had symptoms, or for 48 hours after symptoms stop

In light of the outbreak the Char tered Institute of Environmental Health (CIEH) has underscored the essential role environmental health plays in protecting public health, urging parliamentar y candidates to recognise the impor tance of environmental health in preventing such outbreaks

The steady rise of food borne illness in 2024, now manifesting into a UK wide outbreak linked to a nationally distributed food item, highlights the urgent need to address workforce shor tages and capacity challenges within the environmental health profession

2024 sees Winterhalter celebrate the 10th Kitchen Por ter of the Year competition, which aims to recognise the amazing work so many kitchen por ters do to keep the UK’s foodser vice industr y in peak condition

Since it was first held in 2013 KPOTY has become one of the biggest and most prestigious awards in the industr y, and has been praised for its focus on the vital role kitchen por ters play in catering and foodser vice In many businesses KPs are the secret weapons of the kitchen, going above and beyond their standard duties to keep them running smoothly For many of the biggest names in the industr y the experience they gained during their time as KPs ser ved as the foundation to their future career

Over seven hundred nominations have been made over the previous nine competitions representing all sectors of foodser vice including the UK’s best hotels and restaurants, pubs bars and clubs, and institutional and contract caterers,

“It’s all about putting KPs and the work they do in the spotlight It’s humbling to read the nominations – learning about the dedication and effor t so many of them bring to their jobs is always inspiring ”

The KP of the Year 2024 will be awarded the prestigious

CIEH are calling upon parliamentar y candidates to engage with CIEH during this campaign and commit to raising awareness of this issue in parliament if elected

Louise Hosking Executive Director of Environmental Health at CIEH said: “Environmental health professionals are the unsung heroes of public health – they are our first line of defence against foodborne illnesses

“The recent E coli outbreak underscores the critical role our members play in ensuring food safety and protecting the public Without sufficient staffing and resources, our ability to prevent such outbreaks is severely compromised

“We need urgent action to address the workforce shor tages and capacity challenges facing our profession I urge parliamentar y candidates to engage with us and commit to raising awareness of this issue in parliament if elected Suppor ting and strengthening the environmental health workforce is essential to safeguarding our communities and preventing future public health crises ”

and

rant of their choice Fur thermore , the winning KP’s employer will get a piece of Winterhalter equipment wor th up to £10,000

Along with

Card Spending Slows To Three-Year Low But Pubs & Bars Still Showing Growth

Consumer card spending grew just 1 0 per cent year-on-year in May, the smallest rise since Februar y 2021 and significantly lower than the latest CPIH inflation rate of 3 0 per cent, however spending in pubs and bars and clubs grew from 1 4% to 2 9%

Resilient categories such as airlines and takeaways were knocked by rising household bills while wet weather continued to cast a cloud over the high street However, consumers are feeling optimistic about the lat-

est inflation figures, with three in 10 (28 per cent) planning to spend more when the weather improves Brits reined in spending on takeaways and fast food in May, with the categor y recording its first decline (-0 2 per cent) since May 2020 This comes as 44 per cent say they are reducing their discretionar y spending, citing ordering takeaways (54 per cent) as their number one cutback

Over half (53 per cent) of these consumers are also cutting back on eating out at restaurants, with spending in this categor y seeing an even greater decline in May (-15 7 per cent) than in April (-13 1 per cent)

Travel, another of the UK’s typically more resilient sectors, also had a challenging month Airlines saw their smallest uplift (5 6 per cent) since July 2021, while spend growth at travel agents was as its lowest level (4 3 per cent) since August 2023

On a more positive note , almost three in 10 (28 per cent) Brits say they will spend more when the weather improves this summer – a figure which rises to 39 per cent for 18- to 34-year-olds Two fifths (39 per cent) of this group plan to spend more on food and drink for picnics, a third (34 per cent) say they’ll fork out on drinking and dining al fresco at pubs and restaurants and 29 per cent intend to buy barbeque supplies to host friends and family in the coming months

In addition news that UK inflation has fallen to its lowest level in almost three years has eased consumer concerns Despite some household bills rising in recent months, six in 10 Brits (62 per cent) say the inflation announcement has made them confident in their ability to live within their means each month, and a similar propor tion (56 per cent) say it has made them confident in their household finances

Karen Johnson, Head of Retail at Barclays, said: Retailers faced a challenging May, yet the few sunnier days in the month did bring a welcome uptick in footfall As consumers gear up to spend more with better weather, and with the Euros, Wimbledon, and Taylor Swift’s ‘Eras Tour’ on the horizon, there’s a brighter outlook for the coming months ” Jack Meaning, Chief UK Economist at Barclays, said: ”The economic strength we saw in the first three months of the year was always expected to ease as we moved into the second quar ter, with GDP having seen the extra bounce needed to recover the ground lost in last year ’ s recession The underlying direction of travel remains though, with falling inflation, real income growth and low unemployment all pointing to a gradual acceleration in consumer spending over the next 12 months, especially as we begin to see the Bank of England reduce interest rates in H2 ”

How the Hospitality Sector Has Responded

to its Recruitment and Retention Challenges

By Isabelle Shepherd, Director, haysmacintyre

There has been no shor tage of recent headlines about the hospitality sector s recruitment woes

However, a glance at the headlines might not reveal that the hospitality sector is actually an increasingly popular choice for workers Indeed, hospitality is the third largest employer in the UK, with over 3 5mn workers employed across the sector Fur ther despite a conception that the industr y is struggling and a difficult place to work in The Sunday Times’ recently published list of the Best Places to Work, almost a quar ter of the businesses recognised in the Big Companies categor y were in the hospitality industr y

A CHALLENGING BACKGROUND

The hospitality sector has faced a number of challenges in recent years, which have arguably had an outsized impact on recruitment In par ticular the pandemic saw many staff across the sector change careers with businesses in the industr y forced to shutter for months at a time This followed hot on the heels of Brexit which saw immigration restrictions tightened, which had an impact on the hospitality industr y ’ s recruitment pool

The hospitality industr y has also had to contend with systemic challenges, including high inflation and the cost-of-living crisis, as well as being hit by shor t-term problems such as the disruption caused by train strikes which have cost the sector hundreds of millions of pounds in lost sales This may well have had an impact on perceptions about the viability of a career in hospitality, discouraging potential applicants with the corresponding headlines in national newspapers not helping either

The current economic climate has also made it more difficult for hospitality businesses to attract and retain staff just by offering higher wages, par ticularly because the expansion of the National Living Wage is increasing wages across the board That includes in industries that compete with the hospitality sector for talent This is creating fur ther financial pressure the hospitality sector with wages being raised across entire businesses in response rather than just at the level where the National Living Wage applies

A NEW APPROACH

Attitudes and aspirations are changing across the workforce and businesses are having to change what they offer employees to reflect that In par ticular, research has repeatedly revealed that for the young adults now entering the workforce finding an employer that treats its employers, customers, and the planet well, is a top priority The hospitality sector has responded in a number of ways, with restaurants, for instance , par tnering with charities to ensure that unused food is donated rather than wasted, whilst businesses all across the industr y have created community-engagement or volunteering programmes

A good work-life balance is also a key consideration for a growing number This has posed a par ticular challenge to the hospitality industr y After all where other industries have adopted hybrid working and flexible hours, the majority of hospitality roles still require work to be done in-person and following shift-patterns which may require less sociable hours

To compensate for this, a growing percentage of hospitality businesses have prioritised rewarding staff in other ways, by offering benefits such as free hotel stays and dinners, personal life experience vouchers, and hosting annual festivals or events where the whole workforce get together to celebrate with food and drinks provided

The hospitality sector has also demonstrated its willingness to invest in its employees For example , 92% of businesses sur veyed by UKHospitality are planning to invest in staff training, an increase of 16% 72% of businesses are also planning to invest in employee engagement which has increased by 19% compared with 2023

It is a reflection of the success of these initiatives that, despite the difficult economic environment, job vacancy levels have fallen across the industr y Whilst they have not yet recovered to pre-pandemic levels this is still unquestionably an encouraging sign – not least because there is scope for fur ther progress to be made , par ticularly if more targeted government suppor t was available

All businesses have to find ways of appealing to prospective employees and the

exception But as The Sunday Times recognised, the

cessful in accomplishing this adaptation It is still too soon to say that the hospitality industr y has conquered all of its recruitment and retention challenges, but the industr y has responded and we can say with growing confidence that the future looks bright

Ultimately, the hospitality industr y has a lot to offer for prospective employees which is increasingly being recognised If this trend continues don’t be surprised to see hospitality businesses claiming an even bigger share of The Sunday Times’ list of Best Places to Work in 2025

Semi-Finalists Unveiled for Young National Chef of the Year Competition

Photo by Ronald Woan licenced

National Minimum Wage Increase Hits Bottom Line Of UK Hotels

Cost pressures, including the recent national minimum wage increase , are hitting the bottom line of UK hotels despite charging higher room rates, according to the RSM Hotels Tracker

The data, which is compiled and produced by Hotstats and analysed by RSM UK shows labour costs per available room were up from £15 32 (March) to £16 62 (April) in the UK and from £20 65 to £22 16 in London, due to the rise in national minimum wage (NMW) However, gross operating profits (GOP) of UK hotels have remained flat at 31 4% in April and 36 8% in London, largely in line with the same month last year and are lagging behind pre-pandemic levels – highlighting a NMW hit to the bottom line

Occupancy was flat year-on-year in the UK at 74 5% in April, but reached 78 4% in London, up from 77% the previous year Occupancy rates continue to creep back up to pre-pandemic levels of 77 6% (UK) and 79 7% (London)

Average daily rates (ADR) of occupied rooms were flat year-on-year in the UK at £139 51 in April but down from £207 86 (April 2023) to £203 81 (April 2024) in London However, room rates are significantly exceeding pre-pandemic levels at £110 24 (UK) and £169 76 (London)

RevPAR of UK and London hotels were static last month when compared to the previous year, at £103 90 and £159 72 respectively

Chris Tate , head of hotels and accommodation at RSM UK, said:“While UK hotels have been able to charge higher room rates when compared to pre-pandemic levels they’re seeing little of this making its way through to the bottom line Ongoing cost pressures, the latest being the increase in national minimum wage , are chipping away at their operating profits For some hoteliers, the fierce competition for hotel staff over the last couple of years has meant they are already paying above minimum wage However a rise in NMW has a knock-on impact as it ripples through the rest of the workforce as higher paid staff demand similar percentage increases

The weather continues to dampen demand But there s hope this will change as we enter into the summer months With better weather on the horizon, inflation set to fall back to the Bank of England’s 2% target in June and real wages rising consumer confidence should continue improving, which will bring some summer cheer to the hotel industr y ” Thomas Pugh,

“However,

The King Supports Pub Is The Hub With Donation To Support Pubs

Deal Not Sealed For Small Business Votes, As Poll Reveals

More Than Half Could Still Be Swayed In Election Campaign

Pubs Demonstrate Inclusivity As Part Of Pride Month

With a growing number of pubs wanting to show their suppor t for Pride Month and events, Star Pubs has produced free point-of-sale kits for licensees

Over 100 packs have been created at a cost of £7,500 Each includes flags, A3 window vinyls and bunting 10 flagship pubs in cities with major Pride Festivals such as Brighton Edinburgh and Manchester will also receive café barriers and T- shir ts

Licensees’ desire to highlight that their pubs are welcoming to all aligns with research1 revealing the impor tance customers attach to inclusivity Around six out of ten people are more likely to visit pubs that are inclusive , with this increasing to three quar ters of those identifying as LGBTQIA+, 82% of people with accessibility needs and 73% of ethnic minorities

Says Cathy Olver, Head of Retail for Star Pubs: “Good pubs are all about providing a warm, friendly environment where ever yone in the communities they ser ve feels welcome and at home As more places round the countr y star t holding their own Pride events, licensees are keen to demonstrate their backing and highlight their pub’s inclusiveness We expect this celebration of Pride to increase in pubs going forward ” CASE STUDY:

The Church on Canal Street in Manchester has a long histor y as an LGBTQIA+

Blending Security and Friendly Hospitality

Ever yone within the hospitality industr y knows that making guests and employees feel safe is a critical aspect of managing an establishment It goes beyond safeguarding assets and people; it’s impor tant for other reasons, such as reducing the risk of accidents and injur y, and creating a welcoming environment However, achieving this delicate balance is often easier said than done People need to feel comfor table –it’s unrealistic to expect your employees to follow people with lock and key; a friendly reception also bolsters business

A FRESH APPROACH

Prevention stands as the most effective line of defence , avoiding potential threats before they escalate Inspired by this ethos, Por tico, a leading guest ser vices provider, has introduced a unique security-focused ser vice Here , front-of-house staff act as the vigilant ' eyes and ears ' of the building preser ving the essential human touch and warm friendly ser vice amidst security protocols

This innovative concept is gaining traction with facility managers increasingly using well-trained staff to provide an extra layer of safety and security However it’s not about intimidating scare tactics; first impressions matter, after all The aim is to efficiently manage security risks while cultivating an inviting, pleasant atmosphere Achieving this delicate equilibrium require rigorous training, leading to the inception of Por tico Safe , seamlessly blending front-of-house warmth with security exper tise

EXPERTISE AT WORK

Success in the security area requires a heightened sense of awareness and a wide range of skills This might involve teams being SIA-licensed and possessing exper tise in areas such as threat prevention and detection,

By Oliver Hiner, operations director,

conflict resolution, first aid, fire marshal suppor t, proactive hazard management, and building health and safety This comprehensive skill set ensures that guests receive a warm, personalised welcome upon entering the premises, while simultaneously upholding situational awareness

UNDERSTANDING THE ESSENCE OF SERVICE

It's crucial to understand that effective ser vices require a deep comprehension of the business, its workforce , and its clientele It’s no secret that ser vice providers within the hospitality industr y must delve beneath the surface to deliver a tailored, purposeful experience This calls for a nuanced approach, favouring individualised solutions over a one-size-fits-all mentality Recognising that each business operates uniquely success lies in customising ser vices to address specific challenges and requirements

Having highly skilled team members can alleviate security concerns and time constraints within daily operations The building management tcan trust that their teams are taking a proactive stance While vigilance remains paramount in security matters, it should never overshadow the impor tance of exceptional interpersonal skills – a hallmark of this exemplar y security model

SECURITY AS A STRATEGIC INVESTMENT

Choosing such ser vices transcends mere risk mitigation; it s a strategic investment in a business s long-term success The repercussions of crime extend far beyond financial loss, impacting morale and performance within the organisation Those who prioritise security send a clear message to employees and patrons alike: "We have your best interest at hear t" and “We prioritise your safety and wellbeing” By integrating real people into guest ser vice deliver y, businesses create a comprehensive security team that is deeply connected to visitors and their safety Feeling safe shouldn't be an aspiration; it should be the norm

The integration of security measures within hospitality settings reflects a broader trend towards prioritising safety without compromising on customer experience This involves not only implementing robust security protocols but also fostering a culture of safety and inclusivity By staying abreast of emerging threats and embracing innovative solutions, businesses can create environments that are both welcoming and secure Through ongoing collaboration and knowledge sharing, we can collectively raise the bar for safety standards while maintaining the warmth and hospitality that guests expect

Pragmatic Migration Plans Needed To Reflect Business Need

With migration plans being announced by political par ties this week, UKHospitality has stressed the need for an employment plan to meet the needs of the economy

Kate Nicholls, Chief Executive of UKHospitality, said: “With more than three-quar ters of hospitality’s workforce recruited from within the UK, our commitment to recruiting, training and developing our own is unwavering

While we recognise the need to control migration, this debate cannot be

arbitrar y and divorced from economic reality

“There needs to be a serious debate about a pragmatic and stable employment plan that balances investment in skills and training, including reform of the apprenticeship levy, with sensible access to work visas

“Additional reform of the Migration Advisor y Committee to provide a link between skills development and industrial strateg y would also be positive in meeting the labour needs of hospitality businesses and the wider economy

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 licensors For clarity, the AVLA licence does not replace the licences of other entities and vice-versa

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

Respecting copyright law is crucial not only to avoid legal or reputational risks, but also to suppor t the UK’s world-class creative industries So, by taking an AVLA licence , hotels are securing legal compliance and demonstrating their commitment to ethical business practices, while also helping to sustain and suppor t the creative individuals and businesses working hard to produce the TV and film content that is so valued by their customers

To learn more

Men’s UEFA Euro 2024 Set To Inject £2.75bn Into Retail And Hospitality Sectors

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

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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

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Garden

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Danilo

Rain Washes Drinks Sales Back Into The Red

Stonegate Group Kicks Off ‘Serving With Pride’ Campaign To Celebrate The LGBTQIA+ Community

cy and specialised suppor t David McDowall Stonegate Group CEO said: “Here at Stonegate Group, our mission is to bring people together We are truly

paign, 10p will be donated to Stonewall Housing, funding their essential ser vices like housing advice , advoca-

The Future of Cash and What It Means to Hospitality Businesses

By Simon James , CEO of

Despite what you may have been led to believe , cash isn’t going anywhere While electronic payment providers have pushed the narrative of the death of cash, consumers and businesses remain resolute in their affection for coins and notes

The signs of this are clear, too, with 68% of all hospitality businesses expecting to never become entirely cashless, according to the latest PayComplete research Soon, too, access to cash will be enshrined in UK law by the FC A For hospitality businesses, cash’s resilience presents a unique oppor tunity to rethink payment methods, reduce operational expenses, and improve customer experience

UNNECESSARY EXPENSE

Currently the state of cash management in the hospitality sector leaves plenty of room for improvement As par t of PayComplete’s Cash Chasm Repor t, it was found that nearly half (48%) of hospitality businesses still handle cash manually Unfor tunately for these businesses, manually handling cash creates significant and unnecessar y costs In fact, the research found that, on average , hospitality businesses spend over £231,000 alone on cash security measures! Yet, despite this they are still losing £17,000 a year to cash handling errors This is an astonishing amount of money that could be better spent on critical areas like staff training and improving facilities Nonetheless, hospitality businesses are tr ying to reduce these losses For a star t more than a third (35%) of businesses are encouraging customers to pay with electronic payment methods However, this

Cumbrian Success At VisitEngland Awards For Excellence

Economic Improvements Drive Growth In Coffee Shop Market, Lumina Intelligence Reveals

Bureau Service Technology: A Path To Financial Precision For Hospitality Businesses

In moments of financial difficulty, hospitality businesses would cer tainly benefit from greater precision within their budgets UKHospitality has even claimed we are living through a ‘cost of doing business crisis’ as a result of skyhigh energ y costs and inflation Sadly, as many as 70% of the UK s independent hotels are estimated to have closed since the pandemic , while restaurant closures also hit an all-time quar terly high in Q4 2023, according to data obtained by Price Bailey Ensuring that budgets are as accurate as possible can make a big difference to businesses in precarious financial circumstances So how can independent hotels, pubs and restaurants use technolog y to achieve financial precision? This is where a bureau ser vice comes in Enabling hospitality managers to gain around-the-clock access to their energ y and utilities usage data, unhelpful disruption caused by unexpected billing errors could be a thing of the past

Here are the key reasons for implementing a bureau ser vice for smar ter consumption and energ y management

INACCURATE ENERGY BILLING: CONFUSING AND UNRELIABLE

Like most businesses, the hospitality sector primarily uses one of the following meters for energ y billingHalf Hourly (HH) meters or Non Half Hourly (NHH) meters HH meters automatically send readings to the data collector for billing, while NHH meters rely on the hospitality businesses to provide the readings From my experience , businesses often fail to submit these readings on a regular basis, resulting in estimated bills However these estimates can often be unreliable For instance last year bill validation by Advantage Utilities revealed that over 60% of NHH meter bills were based on estimates But even HH meters sometimes get billed by estimates due to miscommunication with data collectors This is a significant obstacle for hospitality owners striving for financial precision Estimated bills can lead to unreliability, with businesses overpaying or underpaying for their actual consumption, creating confusion in their consumption patterns and financial records

What’s more , the accounts payable process only makes this issue more obvious, with about 10% of bills having at least one error, leading to wasted time of accounts payable staff This inefficiency has meant that 25% of time is being spent on handling exceptions within the invoicing process For tunately, adopting bureau ser vice technolog y allows hotels in par ticular to gain control over these challenges and minimise errors

A HOLISTIC VIEW OF BUSINESS PORTFOLIOS

Beyond impor tant financial gains hospitality businesses can also gain impor tant insight into their consumption histor y payments histor y and also carbon calculations for their electricity and gas usage Ever-increasing ESG repor ting requirements also add additional pressure for hotels and restaurants to understand what they are

By Nicoleta Sandu, Bureau Manager at Advantage Utilities

responsible for within their operations and supply chain This is where a bureau ser vice is once again crucial, including aspects such as energ y usage , waste , water and the fuels used within an organisation - even down to vehicle usage

Think of a good movie that you recently watched Before that movie was filmed and released, there must have been a good script There was a sense of what message the writers wanted to get across and of the direction of the stor y That's why having a monthly repor t pack is essential to enabling a holistic view of a business ’ por tfolio, of their consumption, their payments and their carbon emissions

RECLAIMING OVERPAYMENT THROUGH BETTER INSIGHT

Identifying and fixing any discrepancies found during the bill validation process is a time-consuming task For tunately, a bureau ser vice enables hospitality businesses to efficiently understand their contracts, automatically highlighting any errors between contracted rates, taxes or levies For the hospitality sector, electricity, gas and waste are all likely to be notable expenditures, but where one hotel uses more gas or produces larger quantities of waste a bureau ser vice can be tailored so that greater insight is given to these variables - exploring all oppor tunities to reclaim costs After errors have been identified the bureau ser vice provider then steps in to liaise with the business’ suppliers to confirm these , reclaiming incorrect charges where overpayment has been made

Bureau ser vices have already enabled numerous businesses to reclaim overpayments Since the star t of 2024, Advantage Utilities has discovered £54,000 in overcharges and have already recovered more than £18,000 of this We will continue to recover these overcharges until this entire amount has been recovered

A BETTER APPROACH GOING FORWARDS

With most bureau ser vices providing a monthly repor t pack containing key information on the business decision-making process, this helps to develop a better approach for energ y and utilities management in the future For example , a bureau ser vice can monitor kVA (kilo-volt-amperes) consumption versus the kVA set for each meter within a business - this is used to determine energ y use Any discrepancy between the two readings means an inaccurate bill will follow, whether that’s one that’s too high, or too low A bureau ser vice can help to eliminate this issue by giving hospitality businesses the tools they need to view their historical consumption, in addition to setting up a new agreed kVA depending on whether they consume more or less than their set kVA consumption - saving money in the process

To summarise , hospitality businesses stand to significantly benefit from implementing a bureau ser vice that navigates energ y billing inaccuracies with greater efficiency By identifying errors automatically, hotels, restaurants and pubs can not only reclaim costs where overpayments happen, but this also frees up time and gives greater confidence to future bills received Coupled with monthly repor ting, key decision-makers within each hospitality business now have a path available to them that enables a more reliable decision-making process At such a difficult moment for the hospitality sector, this technolog y should not go unnoticed

Jamie Delap Of Fyne Ales Named ‘Brewer Of The Year

2024’ By The All-Party Parliamentary Beer Group

of Fyne Ales as the 2024 Brewer of the Year at their annual awards dinner

The All-Par ty Parliamentar y Beer Group (APPBG) named Delap as the winner not only for Fyne Ales’ brewing achievements but for Jamie’s voluntar y work on the Scottish Deposit Return Scheme (DRS) – lobbying for changes which led to the scheme’s postponement, which will now give more time to work on a much-needed UK-wide solution Andy Slee , Chief Executive of the Society of Independent Brewers and Associates of which Jamie Delap is a Scottish Director, attended the awards and had this to say in praise of Delap;

“Jamie’s tireless and entirely voluntar y work on behalf of Scottish brewers in fighting for necessar y changes to the proposed Deposit Return Scheme has led to it being delayed to come in line with other similar schemes across the UK It s a real victor y for the sector, as in its previous form the scheme would have imposed huge bureaucracy and cost on all brewing and pub operators in Scotland Without Jamie’s work in this area all Scottish brewers would now be worse off and it is for this – in combination with the superb industr y-leading beers being produced by Fyne Ales – he has deser vedly been named the All-Par ty Parliamentar y Beer Group’s Brewer of the Year 2024 ”

TUGO - Innovative Food Solutions

Photo caption:”Jamie Delap presented with ‘Brewer of the Year’ by Alun Cairns MP, Chair of the Parliamentary Beer Group”

The UK’s biggest All-Par ty Parliamentar y Group have named Jamie Delap

Shaping the Future of Hospitality: Top Trends from The National Restaurant Association Show

From the 18th to the 21st of May, McCormick Place in Chicago welcomed 58 000 food ser vice professionals from 124 countries to the National Restaurant Association Show Henr y Stephenson (www stephensons com), managing director of Stephensons Catering, a Stockpor t-based catering supplier, shares the key trends and insights from the event

Despite increasing challenges, the UK hospitality market remains resilient The sector's long-term prosperity will depend on adapting to changing consumer behaviours and innovative trends to enhance the customer experience The National Restaurant Association Show unveiled trends set to shape the industr y, from experiential-led venues to evolving drink preferences, providing a glimpse into the future of dining and hospitality

THE RISE OF EXPERIENTIAL-LED VENUES

Exhibitors showcased experiential leisure options within their bars, ranging from shuffleboard and pool tables to foosball and chess boards This mirrors a rising trend in the UK, where leisure bars offering immersive experiences are becoming increasingly popular

In today's fast-paced world, consumers, especially younger generations, are seeking memorable experiences rather than just products or ser vices A Mintel study in 2018 found that 22% of younger millennials agree that more bars should offer activities such as trivia and dar ts Additionally PROOF Insight repor ted a 9% increase in the number of competitive socialising venues between October and March 2023 in the UK

Venue operators understand the need to offer more to keep patrons engaged suggesting this trend will only continue to grow Food hall establishments like Mackie Mayor in Manchester and Seven Dials in London, which offer a more communal dining experience , are also likely to increase Time Out Market, which has eight food markets worldwide including one in Chicago, exemplifies this trend, and it will be interesting to see how other major brands adopt this foodie experience in the future

Another experiential insight from the show is the evolving design of nightclubs and bars Nightclubs are

increasingly making the DJ a focal point, rather than hiding them in a booth, while central bars are gaining prominence in restaurants This enhances the immersive experience customers seek, and UK venues that are currently struggling might benefit from adopting these layout changes to create a more engaging atmosphere

SHIFTS IN CONSUMER DRINKS PREFERENCES

A prominent trend at the show was the increasing popularity of non-alcoholic beverages Low or non-alcoholic drinks are set to continue rising in popularity, with retailers predicting that it’ll be the biggest growth area in 2024 This shift reflects changing consumer behaviours in the UK where 1 in 3 UK adults are now opting to cut down the amount of alcohol they drink or avoid it completely

Interestingly, water is ser ved as standard in the US, unlike in the UK, where it is usually provided only upon request This practice may gain traction in the UK, especially given the growing focus on wellness and moderate drinking Bars and restaurants could also upsell bottled spring or sparkling water instead of just offering tap water

For alcoholic drinks, the once market-leading spirit gin is seeing a decline in the UK due to market saturation, with sales in the Chicago bar scene also dropping by 30% While tequila is gaining popularity in the US, a third of UK retailers agree that rum now holds the top spot for spirits

PRIORITISING SUSTAINABILITY

Sustainability continues to be a driving force across all sectors in 2024 With the UN’s goal to eliminate plastic pollution in the UK by 2040 fast approaching, hospitality venues must adopt sustainable products and processes The UK has already taken steps towards this goal by introducing a single-use plastic ban last year

According to the 2024 Drinks Retailing Trends Repor t, respondents say that improving sustainability credentials in packaging is the most vital component when it comes to reducing environmental impact

However, this doesn t seem to be the case in the US, as a surprising insight from the show was that only 17 states have banned plastic straws and many bars in Chicago were ser ving cocktails in plastic cups In this sense , they are trailing behind the UK and Europe , but with the increased consumer awareness around environmental responsibility US hospitality businesses will need to seek eco-friendly alternatives to appeal to eco-conscious customers

The National Restaurant Association Show highlighted a range of key trends shaping the future of catering and hospitality While many of these trends, such as experiential-led venues and a focus on sustainability, are already present in the UK, there are still valuable lessons to be learnt from international practices to drive further innovation Staying informed and adaptable will be crucial for success in this dynamic industr y

Young North East Chef Cooking Up A Storm

A young Nor th East chef is making a name for herself after winning a regional cooking accolade and securing a job with James Close , the former chef patron of 2 Michelin star Raby Hunt

Abigail Smith, a commis chef at Rockliffe Hall, near Darlington, recently competed against other chefs to win the coveted title of Nor th East Young Chef of the Year She was both the youngest entrant and only young woman in the competition

As a result of her win, Abigail has earned a coveted spot in the semi-final of the national competition Young Chef of the Year, organised by the Craft Guild of Chefs

The 18-year-old from Darlington caught the eye of many top regional chefs but it was James Close who offered her a job and promotion to chef de par tie at his new summer residency TERRA, which opens at Rockliffe Hall on June 13

Abigail who is still studying at New College Durham explained the competition was a ner ve-wracking exercise: “It was a little bit intimidating I was up against older chefs I was both the youngest and only girl in the competition

“Ever ything went fairly smoothly during the morning competition The only issues were my equipment, which kept breaking on me , but somehow, I got on with it When the result was announced I did get a bit emotional – relief as much

as anything ” She is delighted to get the new job with James Close and one day hopes to become a head chef and or even run her own restaurant

Hair y Bikers star Si King, who was one of the judges, said: I loved being par t of a great event The standard was high, and the brief was locally sourced produce where possible All the par ticipant chefs and their teams did just that

“There was some exceptional talent on show at the NECTA competition But Abigail shone out above the competition, with her confidence , understanding of the task and her exper tise in food preparation and cooking We’ve got it all in the Nor th East and I’m ver y proud of that We just got to let the rest of the countr y know ”

Chris Jewitt, CEO of FADNE, said: “The NECTA annual competition is becoming a key diar y date for all young and aspiring chefs across our region Many past winners of the accolade have gone on to build and develop fantastic careers in the food and hospitality sector and there is little doubt that Abigail will do the same and be a star of the future

“Each year the competition is becoming a bigger affair with senior chefs and restaurateurs keen to encourage and promote the enormous talent in kitchens around our region ”

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

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

Moderation Nation: A Quarter of UK Adults ‘Zebra Striping’ on Every Pub Visit

consultancy KAM and alcohol-free beer brand Lucky Saint

The new repor t, ‘2024 Low and No: Drinking Differently’ launches this week looking at evolving drinking habits across the UK, with the clearest indication yet that the UK is a nation of moderators

Historically seen as the reser ve of designated drivers, we re now seeing a significant number of people incorporating alcohol-free drinks into occasions they are also drinking alcohol A quar ter of the UK population are moderating their alcohol consumption through the practice of ‘zebra striping’ - when an individual alternates between alcoholic and non-alcoholic drinks within a single visit

When you include situations where an individual is combining alcoholic and non-alcoholic drinks whilst not necessarily ‘zebra striping’, this figure rises to 2 in 3 UK adults (78% of 18–24-year-olds)

Moderation of alcohol is now a year-round habit for UK adults, the repor t finds 3 out of 4 UK adults who drink alcohol have said they are currently actively moderating their consumption of alcohol across 2024 Backed up by last year ’ s sales data, many Brits moderating during the summer months as during the festive season and Dr y Januar y, boding well for the big summer of spor t ahead (Circana BWS all outlets 52wk to w/c 26 08 23)

A notable decline in the number of UK adults consuming alcohol more than once a month has been repor ted, with the figure dropping to 88% in 2024, down from 93% in 2023 (95% in 2022) This coincides with 11m UK adults (16% of UK adults) tr ying low and no alcohol beer for the first time in the last 12 months

According to KAM Insights, more than 1-in-5 18-24s claim to not drink

alcohol the highest of any age group The repor t also found that 53% of 18–24-year-olds repor t visiting a pub or bar once a week or more

With over 1 in 3 pubs visits by UK adults being alcohol-free the repor t highlighted how the UK’s love for the pub continues to endure

The figures show that whilst younger people’s consumption of alcohol declines, the pub remains cemented as the place for social connection

There is a clear demand from younger people for quality alcohol-free options, with 68% saying they have left a venue early or disappointed due to poor low & no options, in the last 3 months

The repor t also showed the sway a non-drinker can have on the choice of venues 65% of UK adults say non-drinkers in their group influence the choice of venue , an increase from 46% in 2023 The figure in 2024 is higher amongst 18–24-year-olds, at 85%

As drinking habits change moderation is becoming par t of ever yday life We no longer see moderation as solely tied to specific occasions or weekdays Instead, the most regular occurrence of moderation is during weekends (31% of UK adults vs 27% weekdays, 17% celebrator y events, 11% Dr y Januar y)

As alcohol-free drinks gain in popularity and emerge in different areas including major supermarket lunchtime meal deals, the research highlights the UK’s attitudes to them in different settings The repor t found that 76% of UK adults find it acceptable for a colleague to drink alcoholfree beer at their desk at work with this rising to 85% amongst 18-24s Katy Moses MD at KAM said: “Increasing numbers of UK adults are actively moderating their alcohol consumption, whether driven by a desire to improve their physical or mental wellness or to save money Active moderation (where people are actively changing their behaviour in order to consume less alcohol) is happening across all age groups and all days of the week – 1-in-4 UK adults say they employ tactics to moderate their alcohol consumption to some extent ”

“What’s key, however, is that a decrease in alcohol consumption doesn’t mean a decrease in the demand for great experiences in pubs, bars and restaurants People don't want to miss out on all the occasions where alcohol is normally present, going to the pub with friends, celebrating a bir thday, enjoying a beer while watching spor t, for example The research identified that many are drinking differently now when they go out and embracing new moderation tactics such as alternating between alcoholic and alcohol-free drinks in the same evening, known as zebra striping The future of socialising in the UK will cer tainly be less centred around alcohol ”

The full repor t is available here: https://kaminsight com/insights/low-and-no-2024/

Liberation Posts ‘Record’ Sales Following Accommodation Business Expansion

Total group revenues were £144 4m for the year ended Januar y 27 – a jump of 20% compared to the same period last year

The group said its like-for-like managed pub EBITDA had also increased 19% despite a “ par ticularly challenging” inflation and cost environment Jonathan Lawson, chief of Liberation Group said that 2023 was a “standout” year for the business and set sights on expanding its room offering by 300

However Liberation said the national minimum wage increase in the UK and Channel Islands had presented “ongoing pressure ” on payroll The group attributed its recruitment programme , focusing on hiring South African chefs and managers, to reducing costs and improving vacancy rates

Mr Lawson added, It is par ticularly satisfying to see the way that mature par ts of our business continue to grow such as our managed estate , tenancy and Butcombe drinks, whilst also seeing newer elements coming through strongly, such as accommodation ” The group ’ s strateg y of prioritising accommodation has increased growth in food and drink sales over the financial year Occupancy in the new pubs is 19% points ahead of last year, the business said, and like-for-like sales on food is up 18 8% for the first quar ter

“It is par ticularly satisfying to see the way that mature par ts of our business continue to grow, such as our managed estate , tenancy, and Butcombe drinks, whilst also seeing newer elements

coming through strongly, such as accommodation,” said Liberation Group chief executive , Jonathan Lawson

“We should remind ourselves that in 2016 we only had ten rooms and now we have over 400, with the potential to achieve 700 in the existing estate as our accommodation offering increasingly forms a substantial lever for our overall managed business This performance is undoubtedly a differentiator for our group when we look at the wider performance across the sector ”

“Our events-led offering is key as we

Next Government Must Use First 100 Days To Revitalise ‘Brand Britain’

Stella Artois Launches ‘Perfect Serve’

Campaign Celebrating The Perfect Pint

Bidfresh Highlights Importance Of

Sustainability, Seasonality & Provenance

Energy for Rural Hospitality Businesses

Understanding your options

With busy hotels, pubs and

North East Tourism Stars Take Centre Stage At National Awards

The UK’s biggest RTD brand in the on-trade categor y*, VK, is entering the alcohol-free market for the first time with the launch of ‘VK Blue 0 0%’

The launch comes following shifting market dynamics and consumer behaviours, which have seen low and no-alcohol products become the fastest-growing categor y in the ontrade sector in the last year, according to Neilson (NIQ) data

To suppor t its development, VK commissioned research among students in key university towns across the UK, in a bid to better understand evolving drinking habits within the 1824 age demographic

The findings reveal nearly half (49%) of students now consume less alcohol compared to the previous year with 32% intending to fur ther reduce their intake in the coming months

The primar y motivation for 79% is a focus on mindful socialising and connecting with only 6% driven by the ‘buzz’ of alcohol

VK Zero maintains the signature fruity flavour profile synonymous with VK Blue but with 0% alcohol content, providing a more inclusive option by appealing to those looking to reduce their alcohol consumption or abstain

Unlike many competing brands in the categor y, VK Blue 0 0% offers an added caffeine boost (32mg per 100ml, similar to standard energ y drinks), ensuring consumers stay energised throughout

their night

Craig Chapman, spokesperson at VK, explains: We are proud to introduce our ver y first VK Zero available in our ‘OG’ Blue flavour Our loyal VK fans are at the hear t of ever ything we do, so recognising the changing drinking culture among 18-24s and suppor ting these choices through product innovation is incredibly impor tant to us “The

New Legislation To Cost 25,000 UK

Hospitality Businesses Over £60,000

A new repor t reveals how the government’s Employment (Allocation of Tips) Act 2023 will push hospitality operators to breaking point, with 83% of respondents expecting to incur costs of at least £12,000 a year to comply, the equivalent of 118,690 UK operators Nearly one in five (18%) claim costs could increase by £60 000 to £360 000 a year under the new regulations

Despite hospitality closures slowing these findings come at a worr ying time for the industr y, with more than 4 hospitality businesses closing in Britain ever y day so far in 2024, according to data from CGA by NIQ and AlixPar tners

The Employment (Allocation of Tips) Act 2023 comes into effect from 1st October and will require hospitality businesses to distribute 100% of customer tips and ser vice charges to staff, with no exceptions other than standard-rate tax deductions The changes also make it mandator y for all hospitality businesses to have a written policy accessible to staff on how tips are dealt with at their place of work

The repor t, ‘Tipping Point: How new legislation will impact hospitality’, commissioned by customer experience technolog y company three rocks®, sur veyed 1,000 hospitality businesses, 1,000 customers and 500 staff in the UK to gain their insight into the new government legislation and to understand feelings towards tipping The study included UK hospitality businesses of all sizes from independent operators to national restaurant pub and bar chains

The findings revealed that only a mere 28% of operators are currently compliant with the Act distributing tips among all staff without any deductions The majority, two thirds (63%) of businesses, currently take a percentage of tips from employees 29% of those use these tips to cover costs such as processing fees, costs the business will now have to cover under the new Act, while over a quar ter (28%) take a profitable share of the

tips, money they will be unable to claim from October This means that 63% of businesses will have to make changes to the way they operate to comply with the new legislation, which is equivalent to more than 90,000 hospitality businesses currently operating in the UK according to latest government figures

Speaking to 500 hospitality staff the research uncovered that 42% of hospitality workers in the UK have never been told about how tips are distributed to staff, which equates to 756,000 employees across the UK*, based on the latest government figures When asked whether they were happy with how tips are distributed to staff, more than a third (37%) of staff said they were unsure but felt they should get more tips

The study revealed that there could be a better and fairer alternative tipping process to the Employment (Allocation of Tips) Act 2023 Nearly half (44%) of operators would suppor t the creation of a Tipping Standard Practice , an official tip amount implemented ‘ across the board’ for cus-

tomers and a standard process for businesses to distribute tips to staff

Scott Muncaster, founder and Managing Director of three rocks®, said: “The UK hospitality industr y has been under immense pressure in the last few years Beginning with the pandemic , then one of the biggest labour and skills shor tages in decades and now the cost-of-living crisis operators need all the help they can get This legislation although introduced with good intentions could push many businesses to breaking point as our research shows The reality is that increasing costs by tens of thousands of pounds a month isn’t viable for many in the current climate

“Tipping has long been a sticking point for customers, staff and businesses, with many not knowing what to expect, what to give , or

Arc Inspirations To Double Up In Nottingham And Sheffield As Growth Strategy Continues

Manchester and Brindleyplace in Birmingham Also opening in the autumn will be Manahatta Edinburgh, and the Edinburgh and Nottingham locations will both launch with a new interior look and feel evolving the brand whilst staying true to the original concept a glamorous, exciting cocktail bar inspired by the beat of New York The new design is confiand immersive , providing guests with an ever yday escapism and the

Foodles Partners with ReFood to Eliminate Unavoidable Waste

As par t of a strategic drive to fur ther enhance its sustainability credentials, B-Corp Cer tified corporate catering business Foodles has par tnered with ReFood to eliminate unavoidable food waste generated across its national operations

The agreement will see the surplus meals collected from Foodles’ smar t fridges across London sent to ReFood’s state-of-the-ar t anaerobic digestion (AD) facility in Dagenham and used to generate both renewable energ y and biofer tiliser Foodles is a fast-growing company with a rising need for sustainable waste management, and this par tnership with ReFood unlocks new circular solutions which both benefit the environment and have the ability to scale with Foodles’ rapid expansion

Founded in 2014 Foodles has pioneered a revolutionar y approach to tackle mundane corporate catering Rather than running a canteen the innovative business delivers fresh, healthy, home-cooked meals on a daily basis, which are stored in next-generation smar t fridges and dispensed to customers much like a vending machine

The concept was originally launched in France , but has since expanded fur ther across Europe – first into Belgium in 2020, before entering the UK in 2022 Ever y year, the business delivers more than 1,000,000 preprepared meals, with hundreds of smar t fridges operational across the continent Michaël Ormancey, co-founder and co-CEO of Foodles, commented: Since setting up our ser vices in

London, we ’ ve seen a variety of companies sign-up to receive daily deliveries We aim to offer complete flexibility to both employers and employees – in essence , we ’

Publicans Urged Celebrate Contribution Of Volunteers To Their Local Areas

Pubs across the UK are being invited to get involved in this year ’ s Thank You Day on Sunday 7 July to help recognise the volunteers and people in their communities who make a real difference to the lives of local people

Since 2021 Thank You Day has brought millions of people together to celebrate and give thanks to those who go above and beyond It offers a fantastic oppor tunity for people to come together and thank the local legends who are at the backbone of communities and give their time and energ y to help others

For pubs offering community ser vices and activities enabled by volunteers, or for those that are community-owned and suppor ted by unpaid heroes, Thank You Day offers an ideal occasion to recognise their contribution

Together, the organisation behind Thank You Day, is encouraging publicans to get involved by hosting events and activities, or par tnering with other organisations to put on community takeovers and

John

He added: “Taking

t in Thank You Day and helping to recognise others who help to make a difference in their communities feels a natural fit for pubs to get involved in Emma McClarkin, chief executive of the British Beer & Pub Association, said: “The value that pubs bring to local areas, be they on a busy urban high street or in a countr yside village , is more than the economic; it is also the social, cultural and community value that makes pubs such an essential and dynamic par t in knitting together neighbour-

‘cheers for volunteers’, a ’ BBQ-Thank-Q’, afternoon tea, live

pubs teamed up with WI choirs) or a dinner and quiz for local

Pub is The Hub, The British

Urban Pubs & Bars Launches Where To Watch The Euros Guide

An Urban Pubs & Bars spokesperson said: “We have brilliant food and drink and this summer ever y pub has great screens and is geared up to be the best place to enjoy the Euros ” Urban Pubs & Bars’ first site The Whippet in Kensal Rise opened in May 2014

In the last year, the business also successfully opened three other new sites including The Victor y at Waterloo Station, The Railway in Putney and The Junction in Islington with trading exceeding expectations The UP&B Group includes flagship pubs Nest Bishopsgate The Wheatsheaf, Tooting and The Gatehouse , Highgate

Pubs & Bars, who have just celebrated their 10th anniversar y, have planned something for ever yone with the finest beers, cocktails, wines, spirits as well as mouthwatering food to enjoy during the games

com/euro-2024

Food Waste Dryer Slashes Hospitality Food Waste Costs

How Much Is Your Used Cooking Oil Worth?

Angellica Bell To Reveal AA Hospitality Award Winners

Image credits: Angellica Bell and Paul Ainsworth, Andrew Callaghan (Callaghan Studios)

Celebrating outstanding hotels, restaurants, and their dedicated teams nationwide , the AA Hospitality Awards stand as a pinnacle event in the industr y, eagerly awaited by all

This year ’ s awards

The Summer of Love

•

occurs in the hospitality and foodser vice sector, foodser vice operations have a direct influence on this ver y real problem

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

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

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

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

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

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

FOR ALL THE LATEST

precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted If you ’ ve ever spent precious time wrestling with a box of cling film tr ying to get the integral cutter to make a clean cut, you’ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes No more sogg y serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts ever y time That’s Speedwrap Pro

All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic waste

Speedwrap Pro

THE NEW SPEEDWRAP PRO

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

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint Meanwhile the wider 450 model is essential for catering businesses that regularly have to wrap larger platters of prepared food or other ingredients

Both models include antimicrobial technolog y for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preser ving highly perishable ingredients But the benefits of the new dispensers go beyond reducing food waste , as they are also designed to reduce material waste with each use

The Speedwrap Pro is launching a fully recyclable refill roll across its

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 ther information visit https://wrapex com

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

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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 "

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Taking the Fear From the EHO Inspection

Ask

allows them to analyse their own operation’s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

How to

Revolutionise Your Business's Allergy Management

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

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

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

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

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

food outlets

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

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

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

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

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

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

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

The repor t also revealed the most common reasons for noncompliance in the sample In a quar ter of cases no information at all had been placed on the packet a third failed to list ingredients two fifths didn t emphasise allergens and a third featured illegible information

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

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

An on-site printing solution avoids these issues

To help business of

Chef's Buyer's Guide

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A New Oil Enters the Kitchen

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Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

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

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

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

THE BIG TAKEAWAYS

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

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

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

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

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

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

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

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

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

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

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

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

4 Explore oppor tunities to diversify with

5

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

Chef's Buyer's Guide

Carpigiani Shares Recipe For Sweet Success With New Soft Serve Consultancy

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

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

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

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

understanding successful retail concepts to profitability targets and expected sales flow

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

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

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

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla

This

Four

we are delighted that so many young people are using LittlePod products Educating future generations of chefs remains high on our agenda and at Colchester Institute , patisserie teacher Stephanie Conway is helping spread the word

Discover Bidfood's 2024 Food and Drink Trends

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

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

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

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

British Fusion is one of the trends which allows

We have to teach these kids not just how to use vanilla but also what it is where it s from and why it matters,” Stephanie said “The ethical side is impor tant and we must teach the students about sustainability If we don’t they’re not going to go into their own kitchens and educate their staff in the future LittlePod is the only vanilla we use We get through tubes and tubes of vanilla paste and we love it The consistency is perfect and the tube is great You can squeeze ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant to use real ingredients and nothing is better than LittlePod ” Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at

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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

Originally introduced in 1998 Reef quickly became a fixture in bars offering a refreshing blend of orange and passionfruit that captured the spirit of the 1990s For the last 4 years Reef has been the top-selling brand on online retailer

Unlocking Sustainability With Hot Water

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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

relationships with

Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration

By David Chesshire , National Accounts Manager, Blue

Kitchen Equipment and Fit-Out

Get a Grip on Food Prep with the new Onyx from Williams

Sharp new design makes it easier than ever to keep your prep station clean

Williams has launched the latest versions of its Onyx prep stations with a sleek new look complementing the innovative features under the hood that deliver energ y efficient performance and ensure food safety

The Onyx prep station combines refrigerated storage beneath a worktop with refrigerated food wells on top – these provide instant access to regularly used fresh ingredients The wells are ergonomically designed to be at the ideal working height and are positioned within easy reach for the chef

The latest model combines practicality and good looks, with

salad and desser ts Meanwhile the base of the unit has also been redesigned with a flatter surface making it easier to install transpor t and ser vice The storage cabinets are designed to hold 1/1GN pans and the Onyx range is available in a choice of sizes from the compact space saving two

Porkka - A Wide Range of Solutions to Meet Your Needs

Hospitality Technology

Address F&B Profitability Before It Takes You Under, says Guestline

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

Create a Cohesive Indoor and Outdoor Look

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Cinders ‘Classic’ Barbecue

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

The Cinders Classic comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives

Cinders’ production values are impressive - not only offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards

Tent

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue cleandown The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away To discover

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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

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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

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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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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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As Pub Closures Rise

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Catering

Not