CLH Digital - Issue #217

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

THE

A SUMMER OF SPORT AND A BOOST FOR THE PUB SECTOR

y One can only imagine this figure rising fur ther if either team progresses to the final stages

While the excitement of the Euros is palpable , it’s wor th noting some significant political developments impacting the hospitality sector Surprisingly, the Green Par ty has emerged as the only political par ty addressing the

This

Business Rate Reform-Hospitality VAT Cut…

(CONTINUED FROM FRONT COVER)

The Conser vatives have pledged £4 3bn of business rates suppor t for small businesses over the next five years and increase the multiplier on distribution warehouses that suppor t online shopping

The LibDems Replace business rates system with a commercial landowner levy

UNFAIR BURDEN

Kate Nicholls, Chief Executive of UKHospitality, said: “We are delighted to see the Conser vative Manifesto commit to delivering UKHospitality’s call to fix the unfair burden of business rates on hospitality businesses

“Last year in our manifesto we called for total reform of the broken business rates system that sees hospitality businesses pay three times their fair share

Commenting on the Labour Par ty pledges Ms Nicholls said:: “The commitments from the Labour Par ty are testament to 18 months of hard work by UKHospitality engaging with Labour on the sector’s priorities and shaping its policies

“It’s clear they have listened and acted on our recommendations, which will enable hospitality to continue to create places where people want to live , work and invest

“We are delighted to see a commitment to replace the broken business rates system and reduce the burden on high street businesses

“Hospitality pays three times its fair share of rates, as a propor tion of its turnover, and lowering the burden can easily be delivered within the first 100 days of an incoming government through the introduction of a permanently lower rate for hospitality and other high street businesses

“Reform of the Apprenticeship Levy would be transformational for our investment in skills and help us attract more people into the rewarding roles we have to offer

“Reform of the levy would, crucially, free up funds to enable the rollout of our successful skills pilot to help people out of work into jobs in hospitality

“As Sir Keir Starmer said in his message to our conference today, UKHospitality has led engagement with Angela Rayner’s team on its plans for workers As a sector that provides jobs and oppor tunities for ever yone across the countr y we look forward to continuing that rela-

tionship ”

REDUCE HOSPITALITY VAT

The Green Par ty are to only patty promising to reduce the rate of hospitality VAT in its general election manifesto

Green Par ty co-leader Carla Denyer said: “We need to give a hand to hard-pressed small businesses in the hospitality sector which have been hit by Covid and the cost-of-living crisis The temporar y 5% VAT rate should continue and extend to all activities in the cultural and spor ts sectors and leisure activities Indeed we would be more ambitious zero-rating all these activities for the life of the next Parliament

REDUCE CLOSURES

C AMRA Chairman Nik Antona said:” C AMRA welcomes the Green Par ty’s continuing commitment to reducing VAT for the hospitality sector alongside their proposals to review planning regulations to protect the night-time economy and give local councils the powers to exempt socially essential local enterprises from paying business rates – which we would argue should definitely apply to pubs which are a vital par t of our social fabric

“We look forward to working with Green parliamentarians and with the next UK Government to explore how these ideas could be implemented to safeguard pubs and social clubs at the hear t of community life up and down the countr y

“This should include cutting the rate of VAT specifically on beer and cider sold in pubs in recognition of their community value , including for traditional ‘wet-led’ pubs that do not ser ve food This would help to reduce the rate of pub and brewer y closures which deprive consumers of their much-valued locals ”

OPEN LETTER TO PARTY LEADERS

The British Beer & Pub Association (BBPA) have today (June 14) sent an open letter to par ty pleaders emphasising that beer and pub sector is one of the most historical, culturally significant, economically successful and dynamic components of British identity, society, culture and economy, generating over 930,000 vital jobs in ever y par t of the UK

THE LETTER READS: Rt Hon Rishi Sunak Rt Hon Sir Keir Starmer Rt Hon Sir Ed Davey Dear par ty leader s ,

The Br itish beer and pub sector is one of the most histor ical culturally significant, economically successful and dynamic components of Br itish identity, society, culture and economy, generating over 930,000 vital jobs in ever y par t of the UK

This year is the 200th anniver sar y of the Br itish pint measurement but, n fact, the or igins of our industr y stretc h bac k a millenn um and, as the sector embraces new tec hnology and innovation to enhance brewing production, ac hieve Net Zero and transform the consumer exper ience , a High Street without a pub or a pub without beer rema ns unimaginable

But since the turn of this centur y a quar ter of Br itish pubs have c losed permanently There is no denying that natural attr ition w ll be one reason But our sector is

The

Accessible Hospitality - Creating a More Inclusive Hotel

By Chris Jay, Managing Director,

More and more studies are demonstrating the value of accessibility, yet many businesses in the hospitality industr y are slow to make meaningful changes It’s been proven that people with disabilities represent a market wor th £12bn per year- so, is it time hotels took inclusivity more seriously? After all, one in four people in the UK have a disability, so why wouldn’t you do your best to welcome such a large por tion of the population?

One reason is that many hotel owners are under the impression that making necessar y adjustments will be disruptive difficult or expensive but this is a common misconception In fact, huge leaps can be made by simply improving staff awareness and creating a more inclusive team culture

CHANGING PERSPECTIVES - IMPROVING BEHAVIOUR

Once a hotel is ready to make the commitment to become more inclusive , step one should always involve training, helping staff to develop a better understanding and awareness of disability This way your work-

ers become more empathetic and gain the skills to be more suppor tive to guests with disabilities

This training should always happen before any other changes are made Why? Because the staff you have answering your phones, responding to emails, and greeting visitors at reception will impact a person ’ s first impressions If they are awkward, impolite , unsuppor tive or lack the knowledge of how to communicate with people with disabilities, you ’ ve failed at the first hurdle

Research has already shown that most hotels are lacking in this depar tment as 58% of respondents with disabilities said hotel staff were not knowledgeable enough about accessibility needs Another study showed the consequences of this, revealing that 43% of people with a disability do not return if staff are unaware of the needs of a person with a disability Whilst we do not expect staff to be perfect, they do need a good level of awareness, and of the limitations of the site in which they work

Also, another study (from Scope), found that 67% of the British public felt awkward or uncomfor table communicating with people with disabilities This means that there’s a good chance some of your staff will be lacking the skills and understanding to properly communicate with many of your guests

CHECK YOURSELF

After training staff, a good way of star ting your journey is by assessing accessibility in the building, which is best achieved through a professional audit Here you can gain a thorough insight into access across all areas of the hotel and use the repor t as a star ting block If you wanted a more comprehensive analysis, why not get your hotel’s website audited too and ensure your guests aren’t put off before they contact you A good website audit will point out how easy it is for people with disabilities to book a room and access the content you present If you say you ’ re accessible- make sure you are!

One of the biggest problems for people with disabilities in hotels is that there are variable understandings of what accessible means For

A Brakspear village pub in Wiltshire became the venue for the largest D-Day 80 event of its kind last week The Barleycorn in Collingbourne Kingston staged a three-day commemoration which has so far raised £12,192 for charity, including a £2,000 donation from Brakspear under its Brakspear’s Giving Back scheme As long-standing suppor ters of the militar y and veterans, The Barleycorn’s licensees Tom Robinson & Terr y Burgess star ted planning the events programme in Januar y with their pub team the local community and militar y personnel at nearby Tidwor th

The Barleycorn followed the national programme of events star ting at 9 00 on 6 June with the D-Day 80 Proclamation read in the pub, and culminating in a 40sthemed Ball & Charity Auction on the Saturday night In between, residents and visitors enjoyed an array of activities including a picnic on the Village Green, a Beacon Lighting, D-Day flypast and enter tainment from a number of musical acts including The Salisbur y Big Band Throughout the commemoration, a D-Day exhibition ran in Collingbourne Village Hall, with live and static WW2 displays including reenactments by Monty’s Misfits, a General Eisenhower Convoy tribute and Children’s Ar t Wall, while local people were encouraged to submit mementos or stories from relatives who ser ved during the war Back at The Barleycorn, team members dressed as Land Girls ran the pub across the three days

example , quite often a room is adver tised as accessible , but movement within it is hindered by surplus furniture and features, meaning a wheelchair user can only access half of the space- and who would be happy with only 50% of what they pay for?

Allowance should always be made for access to all areas and features, in both the rooms and the wider space offered by the hotel such as the bar, spa or restaurant Consideration should also be given to turning a wheelchair (generally the minimum diameter for a turning space should be 60 inches)

Communicating with the guest during the booking process is a good way of assessing access and offers an oppor tunity where you can ask if someone would like additional furniture removed Some consideration for where accessible rooms are placed is also wor thwhile and the closer they are to the ground floor, the better! If they do have to be on another floor, make sure staff are trained in how to assist people with disabilities to exit in the event of an emergency

Overall, hotels should be clear about all of their accessibility but never over exaggerate A good example of this is the accessible bathroom-or wet room Make sure that this is what you say it is, and not simply a bath with added handrails as this does not qualify and can cause incredible inconvenience It is better for someone to choose a different hotel than turn up at yours and be unable to access the room

FINER TOUCHES

Once you are on your way, you can continue to enhance your accessibility through added extras Consider the location of accessible parkingis it wide enough and in the right location? Are switches, temperature controls and resources in reachable distance? Are menus available in braille , or large print? Is the hotels social media and marketing accessible for all?

Most impor tantly- gain feedback and offer ways for guests to review your effor ts, with specific focus on those in accessible rooms They will inform you of your strengths and weaknesses Before long your effor ts and commitment to inclusivity will be recognised by many, opening your hotel up to the custom of a whole new group of guests

Money raised will be divided equally between the nationally nominated D-Day 80 charities: The RAF Benevolent Fund, The Royal Naval Association, ABF The Soldiers’ charity, The Merchant Navy Association and the Normandy Memorial Trust

Flat May For On Premise Drinks Sales

Bascule Disability Training (www bascule com)

Euros Boost For Father’s Day Bookings

Latest insight from hospitality technolog y par tner Zonal reveals Father’s Day bookings are up 44% compared to last year, as Brits gear up to celebrate their dads over a Euros-packed weekend Dinner reser vations for this Sunday are up a staggering 66% in comparison to last year, as dads and their families, come together to cheer on

Bidcorp UK Announces the Asset Acquisition of Northern Bloc Ice

Bidcorp UK has announced their latest acquisition of the trade and assets of Nor thern Bloc Ice Cream Ltd, an independently run ice cream manufacturer supplying retail and food ser vice customers including Booths, the National Trust and Wagamama

The Leeds-based business, which opened its doors in 2014 offers an impressive range of quality and natural products including vegan, bespoke and bold ice creams in various innovative flavour profiles They also have a low-sugar ice cream range for children and an ice cream for dogs suppor ting the Dogs Trust Nor thern Bloc will join Bidcorp UK’s network of manufacturing businesses, which includes Simply Food Solutions and Yarde Farm, and will continue to trade under its well established name

Jim Gouldie , Supply Chain and Technical Ser vices Director at Bidfood UK said: “We’re delighted to welcome Dirk Mischendahl, Managing Director, and the Nor thern Bloc team to our Bidcorp UK family

“Their passion, ethical ethos and reputation for providing great-tasting products at an excellent ser vice completely resonates with our core mission and values We look forward to suppor ting the team and expanding their brand presence through multiple routes to market

Dirk Mischendahl, Managing Director at Nor thern Bloc added: We are ver y excited about joining the Bidcorp UK group and having the oppor tunity to continue the journey we star ted in 2014, creating great flavours and making ice cream centre of plate!”

upselling oppor tunities with Father s Day packages and promoting preorders for food and drinks to maximise revenue

“It’s key to get this right – as the tournament goes on and our home nations potentially progress, operators can only expect the demand to grow, so it’s impor tant to be prepared

“Having the right tech in place can help venues streamline operations during busy periods whilst ensuring customers have seamless experiences – from ordering and paying directly from tables to being able to amend bookings digitally This combination ensures a winning experience for both dads and football fans, not to mention more profits for operators '”

“Hospitality Teams Need Our Help After The Hardest Period For Our Industry In Living Memory ”

– Chris Welham, Chief Executive Officer of

the Licensed Trade Charity (www licensedtradecharity org uk)

As we face the aftermath of the unprecedented challenges that our sector has endured in recent years, it's vital we recognise the impact this has taken on our workforce's mental and emotional wellbeing Their resilience has maintained our industr y and kept its doors open, and it is our duty to ensure they receive suppor t they need

Here at the Licensed Trade Charity (LTC), we ’ ve seen the impact of these pressures on people across the sector In fact last year we experienced a record 43% jump in calls to our helpline compared to 2022, a strong indicator that the uncer tain economic conditions are affecting the industr y ’ s work force , not just financially but also their mental and physical health Financial issues are continuing to cause a real strain on people in the sector, and with stress being a core driver of people struggling with their mental wellbeing, it is no surprise that a sizeable make up of this increase in calls to our helpline , stemmed from trade professionals seeking mental health suppor t It’s crucial that operators recognise the signs of when an employee might be struggling Whether it be a noticeable change in

behaviour, lack of motivation or increased absence – please check in with them and signpost how and where they can seek help and suppor t

The LTC is here to suppor t the people of the licensed trade , practically, financially and emotionally, through a range of avenues, including our free 24-hour helpline , through which we offer a ‘management suppor t line’ which provides managers with consultancy and useful tips, enabling them to deal effectively with a wide range of people problems We can also connect those struggling with a trained counsellor, via our par tnership with Relate Additionally, we have suppor t packs available through our website along with wellbeing tips and help sheets

The people who work in our sector aren’t just providing food and drink for guests, as customer facing professionals, they enable people to relax, unwind and share their thoughts and feelings The rappor t they have with guests creates a sense of trust making people feel comfor table sharing personal stories and problems in a non-judgemental way a vital aspect of community life Many people visit our pubs bars and breweries to combat loneliness and seek human connection, and our teams fill this gap by engaging in conversation and showing genuine interest in the lives of their guests This not only highlights the value that our industr y provides to society, but also showcases how impor tant it is to ensure those working in licensed hospitality are in the right headspace to continue to provide suppor t and friendship for guests

With the charity providing aid to 47,130 people in the drinks industr y last year alone , 2023 represented the busiest year on record for the LTC We expect the next six months will be no different, which is why it is more impor tant than ever to check in with yourself and

Only A Pavement Away Expands Its Reach Across The North Of England & Scotland

Only A Pavement Away, the industr y charity suppor ting those facing homelessness find employment in the hospitality sector, has expanded its groundbreaking work to cover Scotland and Manchester This marks a significant step in Only A Pavement Away’s ambition to develop the infrastructure and resourcing to operate UK wide

Building on the charity’s strong presence in London and the South of England, where it has helped over 490 people rebuild their lives and reintegrate into society through employment in the hospitality sector, Only A Pavement Away is now expanding its presence in Manchester and Scotland as demand for the charity’s ser vices continues to grow across the UK Charity CEO and founder, Greg Mangham, visited Edinburgh and Aberdeen earlier this year to assess the viability of expanding into Scotland and meet with key stakeholders After recognising the huge demand for the suppor t that the charity can provide , Only A Pavement Away has focused its effor ts on leveraging existing par tnerships to help place more people into work within the hospitality industr y across this area of the UK

Grampian, to help people in custody develop the skills to work in professional kitchens upon their release The ‘Kitchen Training Academy’ is the result of a par tnership between HMP Grampian and Greene King with funding provided by Aberdeenshire Council and ongoing candidate suppor t given by Only A Pavement Away

The life-changing initiative will see HMP Grampian and Greene King deliver training and development oppor tunities to people in custody, while Greene King provides employment oppor tunities to candidates on release Only A Pavement Away will ensure that the candidates who are making the transition to employment are work ready, and fully suppor ted within their new role , with regular check-ins in place and ongoing training oppor tunities offered Greg Mangham, Only A Pavement Away Founder and CEO said:

“ we are thrilled to be taking steps to broaden our network and build our incredible team, helping us to offer as much suppor t as possible to those facing homelessness across the UK

“Suppor t from great referral charities and employer par tners

The oppor tunity to expand into Scotland and the nor th of England has been bolstered by the onboarding of two new relationship managers in Manchester and one new relationship manager in Scotland This has been vital in being able to provide suppor t to more people across the UK who are facing hardships Also suppor ting the expansion into Scotland has been the launch of a Learning Kitchen within HMP

Business Rate Tax Up 4 9% During Last 14 Years

Lib Dems Vow To Reform Business Rates

Winterhalter Gets Ready for the Top Ten Countdown to the 2024 KP of the Year

Since

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, demonstrating the impor tance of KPs throughout the industr y

“When we first came up with the idea for KP of the Year we had no idea that it would get the response it did ” says Stephen Kinkead Winterhalter UK’s managing director “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 KPOTY trophy, as well as

Along with this three highly commended KPs will receive vouchers to hospitality experiences, and ever y nominee will get a bespoke KP of the Year apron designed by Oliver Hardy

“Over the years we ’ ve received nominations from a hugely diverse range of businesses, says Stephen For our tenth competition we re looking forward to discovering more of the industr y ’ s exceptional kitchen heroes!”

Nominations are open until the 30th of August More information about the competition and previous winners, along with a link to the nomination form, can be found at www kpoftheyear com

Winterhalter provides a total solution for dishwashing and glasswashing, from presales advice to after-sales ser vice , training and maintenance , with sustainability fitted as standard Alongside its market-leading dish washers and glass washers, the company ’ s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids For fur ther details call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email info@winterhalter co uk

Almost 20 Million Extra Pints Expected

To Be Enjoyed During The Euros

Troway Licensees Celebrate 30th Anniversary

Advice for Those Needing to Make a Profit from Existing Property Assets

By Paul Johnston, Head of

Commercial proper ty has historically been viewed as the more profitable asset class but more recently residential proper ty values have taken over This is evident in the number of companies, across the board, conver ting commercial to residential proper ty – from John Lewis investing in Build to Rent homes, to the many former office blocks that have been conver ted to residential units

We deal with several such proper ties: an example of this is Pear tree House , a former office block in Harlow, Essex LRG recently purchased the 26 apar tments and we are confident that with an annual yield of 6 58% it will resell ver y successfully

In the current market, many hotels are also choosing this option

Some do so because of straitened economic circumstances including increased capital and operating costs, changing consumer demand but many do so as a prudent financial investment in a changing market

CONVERSION INTO RESIDENTIAL

The UK built fewer houses in 2022 than since the second world war, according to an analysis by the Home Builders Federation And with some significant blockages in the planning system (from issues of nutrient neutrality creating moratoriums across entire local planning authorities; to local plans being shelved due to political uncer tainty) land for housebuilding is limited

Both commercial office buildings and hotels can be well suited to residential use with ver y few changes required

Our planning consultancy, Boyer, advises on seeking planning consent for change of use to residential or doing so under Permitted Development Rights (a planning route which is generally quicker and less expensive than a full planning application)

Full planning permission is required if a proper ty owner wishes to make structural changes in conver ting it for residential use However, the relatively recent option of permitted development rights (PDR) can also provide permission for change of use without the need of a full planning application

Both hotels and office buildings (some of which may have been originally built for residential use) are attractive , perhaps historic , buildings, ideally located in popular areas close to amenities Hotels in par ticularly often have facilities within the complex itself which makes them potentially ver y desirable with potential homeowners

Going down the planning route – whether a full planning application or change of use application - requires

s Romans Group (LRG)

council suppor t In areas with a shor tage of homes this may be easier to achieve than in those in which the demand is for employment, A good planning consultant will be able to advise on, and make a case for, either The earlier you understand what you can achieve , what is

and what the limits are , the

informed your outlook will be

There are cer tain pitfalls to look out for One is that residential units require a good EPC rating, and especially with older buildings, the costs of conversion and upgrading to meet modern energ y efficiency standards can be considerable

The option to conver t from commercial to residential use is increasingly popular with investors, as institutional investors increasingly see the benefits of residential over commercial investment So whether you ’ re looking to retain the suppor t of existing investors or attract investment for a new venture , this is one aspect in which the economic factors are favourable

CONVERSION TO STUDENT ACCOMMODATION

Another option is to conver t an office or hotel building into student accommodation – another sector cr ying out for additional bricks and mor tar : research cited by the Higher Education Policy Institute suggests that there is a current shor tfall of 207,000 student beds in the UK, likely to rise to 450,000 by 2025 Hotels, with their shared spaces and additional facilities, are par ticularly well suited to the co-living lifestyle sought by students Also room sizes and the inclusion of en suites tend to be well suited to student accommodation than self-contained flats This means that a conversion may be achieved through permitted development rights

When considering conversion into student accommodation, city centre sites tend to be more desirable to operators than rural sites

The challenges include convincing the council that the scheme can be managed in a way that won’t impact on the existing community It is generally easier to secure planning permission for student housing if an occupier has been agreed (ie , that the development isn’t speculative), so if there’s a nominal agreement with a university or college , you can demonstrate demand and have a greater chance of winning planning consent

CONVERSION TO LATER LIVING ACCOMMODATION

A fur ther oppor tunity is to conver t a building into retirement accommodation The recently published Mayhew Review found that the proper ty sector is failing to adapt to the impact of an ageing population, with only around 7 000 retirement homes being built each year in contrast to the 50 000 new units needed annually Given that the 65 + population is anticipated to increase to 17 2 million by 2040, there is clearly a significant demand and supply imbalance to be resolved

Again, investors favour this use , because density is a key factor in the viability and profitability of any property development and with later living schemes averaging approximately 250 apar tments, they are an attractive investment proposition

With the exception of a few ramps, schemes such as these demonstrate that providing such a community does not require a structural re-think in the layout but an attitudinal shift Facilities such as lounges and clubrooms, staffing assistance , care packages, wellbeing suites, and 24 hour concierge are either already present in most suburban BTR schemes, or can be provided with little change to the built environment

The UK has much to learn from the numerous successful later living schemes in Europe and the US, many of which form par t of larger suburban BTR schemes - mixed-use developments not only for the over 55s but in some cases, innovative intergenerational living projects which both suppor t the crisis in social care while also boosting the supply of affordable housing

CONCLUSION

While increased interest rates and build costs, along with other factors, mean that getting financing for proper ty-heavy investments has become more challenging, conversions offer a great way of resolving that impasse

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 enter tainment

Television is indispensable While some may argue that TV is dying in the age of streaming and on-demand 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

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

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 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 about AVLA and get the licence , visit www.avla.uk AVLA offers a special 10% discount until 30 June

Conservative Manifesto Answers UKHospitality

Call To Fix Unfair Business Rates

How Much Is Your Used Cooking Oil Worth?

and

of the agreement, they are supplied with free installation and ser vice of Fatstrippa Grease Recover y Units The used cooking oil is then processed by Lifecycle Oils using their patented method for use in electricity generation supplied directly into the National Grid and for their mobile generators that are used to power festivals and mobile electrical vehicle chargers Fatstrippa and Life Cycle Oils are looking at expanding this offer to the wider catering industr y in the coming months

So how much is your used cooking oil wor th, probably more than you think! Call 020 7207 7713, Email info@fatstrippa co uk or see the adver t on page 2

Take payments with confidence

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

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

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

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

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

By Phil Edwards , Head of

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

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence , digitisation, and predictive analytics are already star ting to make a difference to how businesses operate and how they plan

Business owners in the hospitality sector are calling out the emerging trends From the rise of online and remote payments, to increases in travel and tourism, the use of cards as a payment mechanism, the need for payment software that suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices

SIZE DOESN’T MATTER

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

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

IT'S ALL ABOUT THE DATA

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

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

The insight from your own customer data is great, but it can be backed up by broader data from our wider group We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends ever yone is talking about We can share that insight with the businesses we suppor t A 360 DEGREE VIEW

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

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

With an increasing 360degree view of real-time payment activity across ever y point-of-sale channel, and a full range of payment solutions to choose from, security is also impor tant No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers

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

Taste The Triumph: Nestlé Professional Crowns 2024 Toque d’Or® Champions

36th edition of its prestigious hospitality competition Toque d’Or After an exhilarating Grand Finals Week Geraldine Sierra Torres from Westminster Kingsway College and Jasmine Ferdinando from York College have been crowned as the champions of this year ’ s competition

This year ’ s Grand Finals comprised a series of action-packed challenges focused on sustainability, covering topics such as food provenance , regenerative agriculture and how hospitality plays an impor tant role in suppor ting communities Each day presented a unique opportunity for the 12 finalists to showcase their skills, creativity and passion, from curating menus using sustainably sourced ingredients and engaging in food foraging activities, to delving into the principles of sustainable farming and production

Competitors received unparalleled guidance and exper tise from a distinguished panel of judges, and this year ’ s Grand Finals Week was hosted at various iconic locations including the Fine Dining Challenge , which was held at D&D London’s ‘Blueprint’ on the south bank of the River Thames Judge , Tommy Banks said: “It was an absolute pleasure to collaborate with the finalists throughout what was a transformative , week-long learning experience Witnessing their dedication and creativity during the Fine Dining Challenge was truly inspiring As they move forward beyond the competition, I have ever y confidence that they will continue to flourish and make significant contributions to the hospitality industr y ” Katya Simmons, managing director of Nestlé Professional UK&I, said: “Yet again, this year ’ s Toque d’Or competition has demonstrated just how much young talent there is in hospitality We enjoyed watching all the par ticipants as they progressed through key stages of the competition and extend our warmest congratulations to those who advanced and competed in Grand Finals Week It’s no mean feat and they should all be proud to have made it this far, in what is an incredible achievement

“The essence of this competition lies in our unwavering commitment to fostering the next generation of hospitality professionals, through close collaboration with the industr y It has been truly inspiring to par tner with other pioneering businesses on crucial topics such as sustainability and regenerative agriculture , ensuring we set the new standard for emerging talent and a benchmark for success

A huge thank you to all who have contributed to making this Grand Finals Week, and indeed the entire Toque d’Or event, a resounding success And another huge congratulations to this year ’ s winners Geraldine and Jasmine ” Geraldine Sierra Torres, BOH Winner said: “This is such a surreal moment for me Ever since I was a child, I remember cooking with my grandmother in the kitchen at home She inspired me to pursue my passion for cooking, which has ultimately led me to where I am today While I’m incredibly proud of my achievement I think all of the finalists are deser ving champions As a group, we ’ ve spent so much time together and created some amazing memories It s great to have made so many friends I want to thank ever yone involved in making this competition so special; I’ve been able to grow so much both from a personal and professional perspective I’m going to enjoy this moment first, and then look forward to the prize trip to Switzerland!”

Jasmine Ferdinando, FOH Winner said: “I know it sounds like a cliche , but when I first entered the competition I never thought I would get this far I’m so grateful to have had this oppor tunity, to meet so many amazing people and to develop great friendships along the way I can’t wait to put the skills and knowledge that I’ve been able to gain over the last few months to the test as I get ready to star t my career I’d like to thank my college lecturer Suzanne for suppor ting me and giving me the confidence to really push myself and step out of my comfor t zone Looking ahead, there’s so much to be excited about, but first I want to soak in all the fun and adventure that awaits us in Switzerland!

This year ’ s winners, Geraldine and Jasmine , are now set to embark on an extraordinar y journey to Switzerland, immersing themselves in Nestlé s rich heritage and Swiss traditions This once-in-a-lifetime trip will include visits to the Nestlé headquar ters, where both Geraldine and Jasmine will learn more about culinar y ar ts and sustainability in a masterclass with Nestlé Professional global executive chef, Emmanuel Lorieux; experience a hands-on training day with Nestlé Professional’s master barista Christos Sotiros at the Nestlé Beverage Centre in Orbe; receive a special tour of the renowned Nestlé chocolate factor y; and visit some of the best food and drink destinations Switzerland has to offer, in what is set to be an unforgettable culinar y journey

Retail And Hospitality Sectors To See £302.5m

Boost From England’s First Match At Euro 2024

Music Industry Giants Unite Behind Youth Vote Campaign

“We’re also calling on the UK’s musicians to use your platforms to rally young people to

and

get out and vote Ar tists playing these festivals – if you see this please get involved and help spread the word about the Just Vote campaign: the future of our countr y depends on young people having

Last year, a single post by Taylor Swift got 35 thousand Americans registering to

is a great way to empower our audiences to channel their energ y into exercising their democratic right at this historic moment ”

such a long histor y of mobilising people through music , so there’s

shouldn’t be doing the same ”

Exceeding Guest Expectations Amid Fierce Competition

By Liz Smith-Mills , P&G

Undeterred by the cost of living crisis, the luxur y hotel sector in London is thriving off the experience-driven super rich New hotels are popping up to meet consumer demand, with figures estimating that the global luxur y hotel market is now wor th £55bn and is headed nearer £80bn within four years

The new challenge for London’s hotels is creating an environment which exceeds the expectations of this discerning consumer, to get an edge over the competition Going beyond the expected positively impacts loyalty and drives revenue but venues must pull out all the stops

When guests choose to spend a night away par ticularly in the luxur y sector, they are seeking an experience they can’t get at home From adding in wellness amenities showing a commitment to sustainability unique culinar y experiences, or creating personal touches to make their stay feel special, there are many things hotels can do to impress these guests – but it should not come at the expense of the basics like excellent customer ser vice or impeccable cleanliness

Sustainability is far more than a buzzword for this consumer, with 59% of bookers looking at the environmental credentials of a hotel before choosing it This has been a major factor in the development of many new hotel launches, with the focus shifting into making sure environmental ethos goes way beyond just lip ser vice Moreover, sustainable practices can help to reduce operational costs and increase efficiency, providing long-term financial benefits for the hotel

The implementation of sustainable practices in hotels can range from simple measures such as recycling and reducing waste to more complex initiatives such as the use of renewable energ y sources It can even filter down into products used Simple swaps such as the laundr y products used can help hotels demonstrate commitment to sustainability For instance , Ariel Professional is specifically formulated to provide exceptional performance even in one wash, shor t cycles and at low water temperatures, conser ving energ y, a move which can also save up to 40% on washing energ y bills *

Consumers are more in tune with small details than ever before and guests continue to be aler t to cleanliness, with hotels that can demonstrate their commitment to hygiene more likely to be successful– when guests are par ting with large sums of money they will expect a spotless environment that is cleaner than their own home Guests also like to see products and brand names they recognise in a hotel, as it puts their mind at ease However, in today’s world of staff shor tages, this can be challenging to deliver when staff have multiple roles to juggle

It is impor

Is Your Kitchen Hiding A Hero? Then It’s Time To Celebrate Them On KP Day 2024

Labour Manifesto Pledge to Reform Business Rates

Is Sulfur Dioxide in Wine a Necessary Evil?

European Union (EU), where standard dr y white wines can have up to 200 mg/L and reds up to 150 mg/L Organic wines in the EU are consistently 30 mg/L lower than their conventional counterpar ts

brought a wave of acclaim for wines made without added sulfur, often touted as the "healthier" or " more natural" option But here's the thing: sulfites are a regulated allergen, and the amount allowed in wine is tiny – just a tenth of what you'd find in dried fruit Strangely, no one seems to be complaining about headaches from all those sulfites in their raisins!

WHAT IS SULFUR DIOXIDE?

Sulfur dioxide (SO2) is a naturally occurring compound found in grapes and can be added to wine in powder, liquid, or gaseous form

Winemakers wear protective gear when adding concentrated SO2 to prevent eye irritation It binds with the wine and creates two forms: bound SO2 (BSO2) and free SO2 (FSO2) The total amount of both is called total SO2 (TSO2)

When a winemaker talks about a maximum level of 20 mg sulfites in wine they likely refer to 20 milligrams per liter (mg/L) or 20 par ts per million (ppm) of total SO2 Legal limits always refer to TSO2 levels

Sulfur dioxide (SO2) is a naturally occurring byproduct of fermentation When using wild yeasts, it's not uncommon to see levels reach 10 mg/L of total SO2 (TSO2)

In the US, organic wine regulations limit TSO2 to a maximum of 10 mg/L This creates a point of contention when compared to the

The effectiveness of SO2 depends on the wine's pH Lower pH wines, like sparkling wines (pH 2 9-3 1) have a higher propor tion of free SO2 (the active form) compared to high-bodied reds (pH 3 6-3 9) This increased chemical reactivity allows lower pH wines to function effectively with less total SO2 Therefore , maintaining a lower pH can be a strateg y to reduce overall SO2 levels WHAT DOES IT DO?

Sulfur dioxide can be used at nearly ever y stage of the winemaking process, from grape reception all the way through to the bottling process and even for cleaning barrels

It has four key proper ties:

• Antioxidant

• Antioxidasic

Antimicrobial

• Last minute correction

Most impor tantly sulfur dioxide acts as an antioxidant preventing oxidation Winemakers follow a rule of thumb: four oxygen molecules can bind with one molecule of free sulfur dioxide (FSO2) This means FSO2 is constantly consumed This plays a crucial role in allowing wine to age and mature gracefully, both in barrels and bottles The amount of added SO2 ultimately influences a wine's shelf life

As an antioxidasic it also keeps specific enzymes in check The group of polyphenoloxidases (PPOs), which includes laccase and tyrosinase , can promote enzymatic oxidation This turns the wine brown and contributes to aromas of bruised apple and tired fruit

Beyond its antioxidant proper ties, it also ser ves as a disinfectant This means it can deactivate microbial activity, par ticularly from naturally occurring lactic acid bacteria (LAB) like Oenococcus oeni lactobacillus leuconostoc , and pediococcus This deactivation can block malolactic fermentation, which is a process that contributes the butter y characteristics to some high-end Chardonnays

Last but not least, it ser ves as a corrective measure As a reductive agent, it can reverse oxidation to a limited degree This means it can act as a corrective measure , rejuvenating and freshening up some tired white wines before bottling This makes it a valuable tool for bottlers worldwide

ARE THERE ALTERNATIVES TO SULFITES?

Currently, there are no real and effective alternatives on a commercial scale Winemakers can work with a low pH to increase the Free SO2 efficiency In addition, tannins are naturally occurring antioxidants, which can be added to the wine or extracted more readily to reduce the total levels

In addition, some winemakers add citric acid, also known as Vitamin C , to the wine , to reinforce the efficiency of the SO2 However, it can be denatured, reducing the wine's quality through oxidative notes A good hygiene and a low pH are currently considered key to produce wines without adding sulfites

THE TASTE TEST

It is not possible to taste sulfites in wine directly Aromas like "burnt match" or "flinty" are commonly viewed as "minerality" or "sulfur," but they may not necessarily indicate high sulfite content

However those aromas can be offset by reduction This means when there is insufficient oxygen during fermentation, hydrogen sulfide (with a 'd') occurs For some wine lovers, these are flaws, for others they contribute to complexity

WHAT ABOUT HEADACHES?

Sulfur dioxide is an allergen that can affect some wine lovers As far as we know sulfur dioxide does not correlate with headaches for people who are not allergic The levels are heavily restricted and well below the threshold of other foodstuffs

Commonly, the narrative excludes that wine is an alcoholic beverage , which can cause hangovers and headaches the following day Drinking water on the side and enjoying wine in moderation remains a key aspect

IS IT A NECESSARY EVIL?

Sulfites are an impor tant asset for commercial winemakers who aim to maintain a food-grade and safe product across a large quantity of wines Brands purchased at grocer y stores likely utilize sulfur dioxide (SO2) during production It's a significant aspect of the business, aiding in standardization and reducing the chance of refermentation in the bottle through processes like malolactic fermentation

However, some winemakers opt not to add SO2 to their wine They envision each bottle as unique , expressing the terroir This approach is less commercial but cherished by their own customer base

Whether sulfites are deemed a necessar y evil depends on personal preferences and which approach is favored It's impor tant to note that organic doesn't always equate to better and adding sulfites does not render wine a toxic beverage

Greene King Pub Partners Opens Fourth Nest Pub

TUGO - Innovative Food Solutions

"Contains Su fites'' - It's on ever y labe but sulfur in w ne is not as scar y as it sounds (Photo: eldarnurkovic/stoc k adobe com)

Peter Doglas , DipWSET, is a wine exper t affiliated with the "VinoVoss" AI Sommelier wine search engine and recommendation system (www VinoVoss com)

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 - UK Google 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 ”

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

is

Flatlining Economy Underlines Importance Of Hospitality

Night Time Industries Association Urges Political Parties To Prioritise Night Time Economy

The Night Time Industries Association (NTIA) is calling on all Political Par ties to recognise the vital impor tance of the Night Time Economy (NTE) by implementing a comprehensive national strateg y and appointing dedicated leadership within central Government This appeal is underscored by the following key proposals aimed at fostering growth, resilience , and sustainability within the sector :

1 APPOINT A MINISTER FOR THE NIGHT TIME ECONOMY:

NTIA urges the establishment of a dedicated ministerial position to oversee and champion the Night Time Economy at the highest level of government This role will ensure focused attention and strategic direction for the sector

2.ESTABLISH REGIONAL REPRESENTATIVES:

To facilitate effective communication and coordination across regions, NTIA recommends appointing regional representatives These individuals will work closely with local authorities and stakeholders to ensure the national strateg y is effectively implemented at the local level

3.DEVELOP A CENTRAL GOVERNMENT

STRATEGY FOR THE NIGHT TIME ECONOMY:

A national strateg y is crucial for the cohesive management of the NTE NTIA calls for this strateg y to be given mandator y consideration by local governments ensuring alignment and uniformity in policies that impact the night time economy

4.ALIGN LOCAL POLICIES WITH THE NATIONAL NTE STRATEGY:

To create a unified approach, it is essential that local authorities align their policies with the national NTE strateg y This will foster a cohesive environment for managing the night time economy across the countr y

5 TRANSFER CONTROL OF NTE AND HOSPITALITY TO DCMS:

Shifting the oversight of the Night Time Economy and Hospitality to the Depar tment for Digital, Culture , Media and Spor t (DCMS) will provide a balanced focus on cultural, economic , and regulator y aspects, ensuring the sector’s diverse needs are met

6.CREATE AN INTEGRATED LICENSING & PLANNING SYSTEM:

An integrated system will streamline processes, protect businesses, and create cost efficiencies This system is essential for reducing bureaucratic barriers and fostering a suppor tive environment for NTE businesses

7.REFORM BUSINESS RATES:

Lowering the multiplier for NTE businesses will protect independent operators and preser ve social and cultural hubs which are the backbone of the night time economy

8.REFORM VAT TO EUROPEAN STANDARDS:

Aligning VAT with European levels will suppor t recover y and growth, helping the sector rebound from the current crisis and remain competitive internationally

9.ELEVATE THE AGENT OF CHANGE PRINCIPLE TO PRIMARY LEGISLATION:

Implementing this principle in primar y legislation will protect existing businesses and communities

10.INTRODUCE MANDATORY BUSINESS LICENSING FOR SECURITY PROVIDERS:

Creating consistent operating terms, tax parity, and compliance across the private security sector will enhance safety and reliability within the

11.IMPLEMENT A HERITAGE PROTECTION SCHEME FOR VENUES AND CULTURAL SPACES:

Similar to protections for galleries castles and museums this scheme will ensure the preser vation of venues that are integral to the cultural fabric of our communities

12 ESTABLISH A NATIONAL FUND TO SUPPORT AND PROTECT CULTURAL VENUES:

A dedicated fund will safeguard the future of our industr y, ensuring that grass roots and cultural venues can continue to thrive and contribute to the economy and society |

Michael Kill CEO of NTIA stated “The Night Time Economy is a critical component of our cultural and economic landscape These measures are essential for its recover y, giving it the ability to grow and fuel regeneration We urge all political par ties to consider these impor tant recommendations

Sacha Lord, Night Time Economy Advisor for Greater Manchester, said: “The current government has failed the night time economy All political par ties should seize the oppor tunity in the coming weeks to understand the significant impact the night time economy has on both the economy and culture It’s crucial to recognise that the patrons of our venues, events, and festivals are the voters of the future Their experiences today will influence their decisions at the ballot box tomorrow ”

“Nightlife , encompassing the enjoyment of events with close friends, family and communities plays a vital role in people’s lives The government’s neglect of this sector, especially in their prospective manifestos, undermines the future of high streets and cultural spaces Night time cultural spaces not only bolster the local economy, but also contribute significantly to the national economy With proper suppor t, they have the potential to recover, grow, and fulfil their crucial role ”

For the complete NTIA Manifesto “Darkest Before the Dawn” Authored by Philip Kolvin KC please follow the link below: https://ntia co uk/wp-content/uploads/sites/13/2023/10/Darkest-BeforeThe-Dawn-FINALpdf pdf

Stella Artois Launches ‘Perfect Serve’

Campaign Celebrating The Perfect Pint

Sacha Lord Calls For Incoming Government To Appoint Hospitality Minister

Hydes Ready For Kick-Off Ahead Of ActionPacked Summer With Its Sports Pubs

Bidfresh Highlights Importance Of

Energy for Rural Hospitality Businesses

UNDERSTANDING YOUR

Have A Pint This National Beer Day To Support The Humble Bumblebee, Pubgoers Urged

popular than their closest rival, with the snail claiming just 11% of the vote , and spiders taking third spot (7%) When it comes to the nation’s attitude towards biodiversity, Brits are undereducated by their own admission, with more than a third (36%) stating they simply don’t know enough about it to help

bit to help them in their own gardens

The well-known gardener and hor ticulturalist is working with the brand to craft the ultimate ‘Gardening Principles’, to provide guidance on how to design and plant a beautiful bio-diverse pub garden for guests and wildlife to enjoy choosing plants that are easy to maintain and give impact all year round

Frances said: “Bees are a key pollinator in the UK and play a vital role in the pollination of crops such as peas, beans and tomatoes, to ensure the best quality produce lands on our plates in pubs, and the shelves in supermarkets

“The introduction of bees into any natural environment is widely beneficial, to plants, crops and other insects, and so taking steps to create an insect friendly garden space , free of chemical and pesticides, has huge benefits to ensure that ecosystem is thriving

“The Chef & Brewer Collection’s activity with Shropshire Wildlife Trust marries up two popular past times, enjoying a pint at the pub and gardening, meaning you can indulge in a refreshing drink while also doing your bit to suppor t biodiversity, what’s not to like?”

will be able to take home their own beer coasters made entirely from seed paper Available while stocks last, they will enable pub goers to get green fingered and boost the biodiversity in their own garden space

The Chef & Brewer Collection’s study fur ther found that bumblebees – integral to UK biodiversity – were nearly seven times more

However, the data also shows that given the tools and information, Brits would cer tainly be keen to help by improving habitats for bees and other pollinators in their own garden space , with nearly four in five (76%) stating this

Frances Tophill has endorsed the Chef & Brewer Collection s charity initiative in suppor t of UK bees and biodiversity, offering insight into their impor tance within the ecosystem and how people can do their

Mollie Smith, marketing manager for the Chef & Brewer Collection, said: “This summer marks the star t of a blossoming par tnership with award winning gardener, Frances Tophill Frances is working with us to help make our gardens even better more seasonal and more diverse

“We have worked with Frances to create our great gardens pledge creating our principles for what makes a sustainable British pub garden

Curry Trade Body Attacks Delivery Companies

For ‘Killing Local Restaurants’

general, ahead of a presentation to leading chefs and restaurants at the House of Lords ACF committee member, chef Binod Baral, a Goodwill Ambassador for the Gurkha Centre in London, said: Deliver y companies

and hard-pressed customers suffering from the cost-of-living crisis, many once thriving High Streets are resembling ghost towns with boarded up windows and ubiquitous ‘To Let’ signs Former restaurateur turned hospitality consultant Rajesh Suri (ex Tamarind Collection and Grand Trunk Road) said:

“Deliver

Just Eat has recently ended sponsorship awards programmes of the ACF and several other hospitality organisations

“We have been extremely grateful for Just Eat’s generous suppor t for our campaigns that have helped raise culinar y standards across the sector, but negative mumblings from our members about ‘exorbitant’ commission charges, with a focus on prices rather than quality, have been growing ever louder

The Federation is also calling on customers to contact favourite takeaways directly and cut out the middleman

In common with several fine dining restaurants forced to close their doors during the Covid lockdown The Cook’s Tale (formerly The Ambrette) in Canterbur y, had to offer takeaways for the first time

The Cook’s Tales owner-chef Dev Biswal said: “Becoming a takeaway business suddenly from scratch, we had to create a whole new menu, with little other option than to sign up to Just Eat if we wanted to survive But the commission payment accounted for a third of our gross profit margin ” At the special awards lunch at the House of Lords hosted by Lord Kamall, the ACF will step up its encouragement for members to take

St Austell Brewery Reports ‘Strong’ Profit Growth And Record Sales

Kevin Georgel, Chief Executive , St Austell Brewer y, said: “2023 was a year in which we made significant progress against our ambition to release the full potential of the business We have continued to invest in our people and our high-quality pub estate , whilst future-proofing our beer

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

Call To Back Hospitality To Serve Britain

Hospitality can deliver for Britain by growing 6% a year and creating 500 000 new jobs with the right investment according to economic analysis from UKHospitality and Ignite Economics

At its annual summer conference UKHospitality will call on all political par ties to give their backing to a sector that can grow at a significantly faster rate than the wider economy while also providing new jobs and regenerating communities

UKHOSPITALITY’S POLICY RECOMMENDATIONS FOR AN INCOMING GOVERNMENT INCLUDE:

• Fixing business rates with a permanently reduced rate for hospitality and tourism

• Reforming the Apprenticeship Levy

• Planning reform to allow more hospitality-led regeneration of towns and cities

• Reviewing and reforming VAT to bring it in line with European rivals The call comes during a week of par ty manifestos being launched, where UKHospitality has already secured commitments for the sector The Labour Par ty has committed to replacing business rates and reforming the Apprenticeship Levy The Conser vative Par ty has committed

“Make

“But

“Our

Fullers Reveal an “Excellent Year of Progress”

Fuller, Smith & Turner has repor ted an ‘excellent’ year increasing earnings against a backdrop of elevated cost pressures

The pub & hospitality group, which operates pubs and hotels across London and the South, repor ted that pre-tax profits jumped 40 per cent to £14 4million in the year ending 30 March

Although the business experienced higher food and labour costs, the latter due to the National Living Wage increase its operating margins still improved by 2 2 percentage points to 9 6 per cent Its results fur ther revealed that revenue rose by 7 1 per cent to £359 9million, thanks par tly to a solid like-for-like performance at the firm s city sites

Chief Executive Simon Emeny said: “It has been a strong year for Fuller’s and I am pleased and proud of the progress we have made All par ts of the Company have performed well – with like for like sales in our Managed Pubs and Hotels increasing by 11%, Tenanted Inns operating profit rising 4% and adjusted profit before tax rising 61% to £20 5 million

“Fuller’s has delivered these excellent results in the last financial year, despite the high inflationar y environment As of today, those inflationar y pressures – especially in regard to food and energ y – have reduced, which gives us additional confidence in the coming year

“We have continued to build on this strong momentum with like for like sales in the first 10 weeks of the year rising by 4 4% We have commenced a wide-ranging investment programme , with seven schemes already on site or completed since the star t of the new financial year Complementing this investment in our proper ties is continued investment in our people We will be rolling out our leadership development programme to our suppor t centre managers and Head Chefs and continuing to provide development oppor tunities to team members at all levels across the business

“As a Company, we are primed for fur ther success and growth We will continue with our share buyback programme , and we will benefit from the sale of The Mad Hatter in July 2024 for a total consideration of £20 million and £18 3 million from the sale of 37 non-core pubs to Admiral Taverns

“With the solid financial foundation of a strong Balance Sheet and a firstclass, predominately freehold estate of iconic pubs and hotels, combined with a team that has the ability and capacity to drive the business forward, we are confident and excited by the oppor tunities the future will bring Julie Palmer, par tner at Begbies Traynor, said: Fuller s have ser ved up an impressive set of full-year results, with the pub operator looking relatively unscathed after the challenges of recent years, enforced closures during the pandemic and navigating sky high food and energ y prices What’s par ticularly impressive is the 11% uptick in like-for-like sales which points to how the hospitality giant has made a strong recover y over the last year

“Pleasingly, like-for-like sales have also held up well in the first few weeks of the year, rising 4 4% in the first 10 weeks as pubgoers still sought out an enjoyable experience despite the squeeze on their wallets

“There’s no hiding from the fact that the damp spring wasn’t ideal for consumers, so Fullers will be hoping for warm summer evenings, beautiful hot weekends and a stellar performance from England at the Euros

“If it can get all three of those things this summer, the iconic pubs group will have ever y reason to be cheerful, especially given the prospect of extended licences if the Three Lions do par ticularly well

“Fuller’s is well-positioned for future growth and there’s a clear strateg y for investment and a commitment to developing its workforce Reinforcing this is a solid financial foundation and predominantly freehold

The Wine And Spirit Industry Brings A Major Boost To The UK Economy

y at Cebr, said: “These figures, highlighted by the industr y suppor ting more than 400,000 FTE jobs in 2022, show the significant economic contribution that the wine and spirits industries make to the UK economy This economic suppor t is par ticularly driven by the notable contribution of on-trade retailers, while much of the economic activity suppor ted across the value chain is underpinned by a strong (and growing) domestic production industr y ” Miles Beale , Chief Executive of the Wine and Spirit Trade Association, said: “This repor t comes as

Food Waste Dryer Slashes Hospitality Food Waste Costs

Top Names Make Institute of Hospitality Annual Dinner & Awards 2024 Shortlist

TALENT DEVELOPMENT TEAM OF THE YEAR 2024 (Large Business) sponsored by Splendid Hospitality

Leonardo Hote s UK & Ireland

De Vere

Dorc hester Collection

Univer sity of Wales Tr inity St David Tour ism & Events Team Hand Pic ked Hotels

3a. TALENT DEVELOPMENT TEAM OF THE YEAR 2024 (SMEs) sponsored by Splendid Hospitality

Lavang

Canopy by Hilton London City Yummy Jobs Ltd

OUTSTANDING CONTRIBUTION TO THE INDUSTRY 2024 - Nominated by the Institute’s Fellows

Edward Gallier FIH, Leonardo Hotels UK & Ireland

Guy Hilton FIH, The Waldorf Hilton, UK

Ke ly Keletso Kowa MIH, Park Plaza Nuremberg, Germany

2024 (SMEs) sponsored by Keenan Rec yc ling

THE GREGORY DE LA PEÑA-HALL FIH DIVERSITY, EQUITY, INCLUSION, AND BELONGING EMPLOYER OF THE YEAR 2024 (Large Business) sponsored by EP&T Global

2a The Gregor y De La Peña-Hall FIH Diversity, Equity, Inclusion, and Belonging Employer of the Year 2024 (SMEs) sponsored by EP&T Global Millennium & Copthorne Hotels at Chelsea FC

The Summer of Love

Kan Koo FIH, Cosmo Restaurant Group, UK

Simon Numphud FIH AA Media UK

Eugen o Pirr FIH, Dorc hester Collection, Worldwide

Adam Terpening FIH, Room to Reward, UK

Tej Walia FIH MI, Foxhills Collection, UK

Jill Whittaker OBE FIH, HIT Training Ltd, UK

The winners will be announced at the black-tie IoH Annual Dinner & Awards 2024 at the Honourable Ar tiller y headquar ters in London on 17 June 2024

Previous award winners have included Eugenio Pirri FIH, The Clink Charity, Crumbs, Galvin At Windows Restaurant & 10° Sky Bar, The Grand Brighton, Compass Group UK & Ireland, Adrian Ellis MI FIH, Irantha Duwage MIH Phyllis Cour t Club and Concord Hotels

Rober t continued: “This year ’ s IoH Dinner & Awards celebration will have a few surprises and be incredibly dynamic Our keynote speaker Natalie Campbell MBE will provide some real entrepreneurial inspiration and our new MC is a live wire! If you haven’t booked your tickets please book soon as we are almost at capacity And against the backdrop of the historical Honourable Ar tiller y Company’s headquar ters, it will be a memorable evening!

The greatly anticipated Hospitality Assured winners will also be announced on the night

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

• Bar s should bop to pop (47%)

• Pop music in a pub (48%) Restaurants should add c hill out music to the menu (63%)

• Cafes shou d look to play c hilled-out tunes (55%) Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help

Pro

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

That’s not to say plastic waste isn’t also a problem that we need to solve But the impact of food waste is much more serious while also being harder to describe and much less direct And as around 12% of all wasted food occurs in the

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

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

THE NEW SPEEDWRAP PRO

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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

wrapping process, which will help when preser ving highly perishable ingredients But the benefits of the new dispensers go beyond reducing food waste , as they are also designed to reduce material waste with each use

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

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

The Rise of Pub Snacks: A Prof itable Oppor tunity

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

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

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

in the UK Hospitality Sector

According to industr y data sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits This trend underscores the impor tance of snacks as a revenue stream contributing significantly to the overall profitability of pub establishments While snacking is popular all year round, consumers look to the savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in

16bn and growing

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

• 38% of pub visitor s say they are interested in see ng snac k menus n Pubs • 62% of out of home customer s buy snac ks THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The convergence of major spor ting events such as the Olympics and European football championship provides a unique oppor

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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

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

WHY CHOOSE ROBERT S DORSET?

Cocktails and Spirits

A Twist on the Traditional – The Perfect Wine Cocktail

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

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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 "

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

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

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

Great Experiences Start Way Before The First Sip…

Food Safety

Taking the Fear From the EHO Inspection

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

How to

Revolutionise Your Business's Allergy Management

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

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

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

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

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

food outlets

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

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

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

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

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

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

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

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

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

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

An on-site printing solution avoids these issues

To help business of

Chef's Buyer's Guide

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

A New Oil Enters the Kitchen

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Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

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

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

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

THE BIG TAKEAWAYS

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

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

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

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

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

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

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

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

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

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

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

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

4 Explore oppor tunities to diversify with

5

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

Chef's Buyer's Guide

Carpigiani Shares Recipe For Sweet Success With New Soft Serve Consultancy

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

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

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

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

understanding successful retail concepts to profitability targets and expected sales flow

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

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

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

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla

This

Four

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

Discover Bidfood's 2024 Food and Drink Trends

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

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

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

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

British Fusion is one of the trends which allows

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

Cleaning and Hygiene

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When

Cleaning and Hygiene

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

Better Cleaning Means Better Productivity For Hotel Managers

Products and Services

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

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

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

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

Perfect for summer sharing occasions and with an ABV of 3 4%, Reef combines a real fruit juice base with vodka, for a taste like no other ; juicy, tropical and still chill It is set to be marketed as the

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

Kitchen Equipment and Fit-Out

Temporary Catering Facilities

Kitchen Equipment and Fit-Out

Fridge Seals Direct

Hot Wastewater Pumping – The Problems and the Solutions!

Over

Caterquip Ventilation

Caterquip

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

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

Technology / SOTpay

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

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

Create a Cohesive Indoor and Outdoor Look

Outdoor Spaces

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

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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New Stock Chair Ranges from ILF

Catering Equipment Ltd

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

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Celebrating 39 Years of Illumination Excellence: The Lightique Journey

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

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability The company ’ s initial focus on a small yet comprehensive range soon garnered acclaim As fashion trends evolved over the next five years, so did Lightique David ever attuned to the pulse of innovation, steered the company towards expansion and adaptation It was during this period that his sons, Gar y and Neil joined the ranks of the company Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors

Today, as Lightique marks 39 years of illuminating excellence , we reflect on the journey that brought us here Our success stor y is not merely one of growth and expansion but a testament to the enduring par tnerships we ’ ve cultivated with our most cherished asset: our customers

Mayfair Furniture

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

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD.

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

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

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

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Property and Professional

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 ”

Stocktake UK Offers New

Hospitality Career Opportunities

As Pub Closures Rise

Unique Profitable Business for Sale PROFITABLE BUSINESS FOR SALE

Catering

Not