CLH Digital - Issue #222

The Kings Speech...

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

Editorial Comment: Euros Tournament Hig hlights the Vital Role of Pubs in the UK Economy

This remarkable surge in sales likely generated around £82 million in revenue , with an estimated £13 million in VAT going to the government, alongside £10 million in duty (I may be subject to correction but think I am “thereabouts”)

These figures underscore the pivotal role pubs play not only as social hubs but as significant contributors to the national economy

Watching the game in my local pub, despite the occasional drenching, (only happened once) was an experience to remember

The atmosphere was nothing shor t of fantastic , reflecting the unique value the great British pub offers Pubs have once again proven to be the ideal venues for communal experiences, reinforcing their impor tance beyond just a place to grab a drink

However, the recent King's Speech brought mixed emotions While the proposed reform of the apprenticeship levy is a step in the right direction, the glaring omission of business rates reform is deeply concerning

The current apprenticeship levy system, which saw £2 6 billion in funds expire between 2020 and 2022, is flawed Businesses are forced to contribute substantial sums into a pot that can only be utilized in a highly restrictive manner, excluding shor ter, more flexible training courses essential for a sector with high staff turnover

Yet, the most pressing issue facing the hospitality and on-trade sectors business rates remains unaddressed As highlighted in our lead stor y the absence of business rates reform in the King's Speech suggests that it is not a priority for the new govern-

ment, contradicting their previous pledge to abolish the tax and suppor t the high street

After more than three decades of mismanagement by successive governments, the business rates system has become a cumbersome burden With a multiplier exceeding 50p in the pound, businesses effectively face a 50% tax on proper ty occupation

The current relief system is hugely complicated and the appeal process is increasingly obscure and challenging to navigate without professional assistance

This unsustainable situation is leading to widespread closures across the sector and the high street

The Labour government having had ample time to prepare has missed a critical opportunity to inject optimism into the industr y

With the current rate relief ending in April 2025 only eight months away the uncer tainty hanging over the sector is disingenuous at best A firm commitment to reform in an upcoming budget is imperative

The Euros tournament showcased the indispensable role of pubs in our communities and economy

Now, it is time for the government to acknowledge the severe issues plaguing the hospitality and on-trade sectors Comprehensive reform of the business rates system is not just necessar y but urgent

The government must act decisively to ensure the sur vival and prosperity of our beloved pubs and high streets, delivering on their promises and providing the suppor t this vital sector deser ves I can always be contacted at edit@catererlicensee com

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

Sector “Optimistic” But Business Rates Remain an Issue

(Continued from Front Cover)

Main proposals include reforms to the Apprenticeship Levy and the planning system, which were major requests from industr y body UKHospitality

POSITIVE MEASURES

Kate Nicholls, Chief Executive of UKHospitality, said: “The next session of Parliament will be essential in kickstar ting the growth needed to achieve the Government’s objectives It’s positive to see significant measures announced today that can help hospitality achieve its growth potential of 6% a year

“With Bills addressing Apprenticeship Levy reform and improvement of the planning system, I’m pleased that key asks of UKHospitality are being delivered on and that our concerns have been heard loud and clear by the new Government

“With no mention of business rates in today’s King’s Speech the autumn fiscal statement is now all the more impor tant to drive the Government’s plan for national renewal and to show clear progress on delivering its manifesto commitment to fix the broken business rates system Par ticularly as businesses are facing an end to 75% rate relief next April if action isn’t taken

“It’s pleasing to hear that the Government will deliver much-needed reform of the Apprenticeship Levy, a priority for hospitality businesses for years Flexibility on how to spend funds through a new Growth and Skills Levy will greatly enhance training oppor tunities, as well as free up funding to suppor t rollout of our successful skills pilot to help those unemployed into roles in hospitality

Planning approvals have been in freefall since 2013 and has been one of the major barriers to business growth I’m pleased to see the inclusion of this Bill to reform the system, putting growth at its hear t

“I’m pleased to see Mar tyn’s Law included in the Government’s plans and look forward to continuing our work with the Home Office Hospitality businesses stand ready to deliver their role in achieving the aims of this legislation; to keep our staff and customers safe ”

BUSINESS RATE “DISAPPOINTMENT”

John Webber, Head of Business Rates at Colliers said: We are ver y disappointed that there has been no mention of business rates reform in the King’s Speech today since this indicates this is not a priority for the new government and goes against its pledge to abolish the tax and suppor t the high street

After more than 30 years of mismanagement from successive governments, we now have a system with a multiplier at over 50p in the pound which effectively means a 50% tax on proper ty occupation a complicated relief system with business rates deser ts in some par ts of the countr y and an appeal system that’s inefficient, lacking transparency and increasingly difficult for businesses to negotiate without an adviser The current system is just not fit for purpose This situation is unsustainable With declining high streets across the countr y, there is no excuse for the new government to avoid addressing the business rates problem or to introduce significant reform We urge them to act soon ”

REDUCTION OF CRIME

Michael Kill – CEO, Night Time Industries Association (NTIA) said: “We welcome the swift action of the New Government represented within the King s Speech, outlining the new government s legislative priorities ” The NTIA appreciates many of the initiatives outlined by the New Government, consistent with some of the asks within the NTIA Night Time Economy Manifesto “Darkest Before the Dawn,” especially those

that affect the night-time economy and cultural sectors

A key highlight is the long-awaited focus on the reduction of crime against women and girls, with the introduction of a specific crime for spiking, which the NTIA and other advocates have championed over the past few years This legislative change , one of the key asks from the previous Government by the NTIA at the House of Lords Select Committee , will significantly enhance the role of the police ”

“We also applaud the landmark bill to boost workers’ rights The potential ban on exploitative zero-hour contracts, immediate rights for workers upon star ting a job, and a crackdown on fire and rehire practices will greatly benefit employees in the night-time economy fostering a more stable and fair working environment and aiding retention ”

MARTYNS LAW

The implementation of Mar tyn’s Law represents a major leap forward in public safety Named in honour of Mar tyn Hett, this legislation mandates that venues and event organisers create and execute terrorism preparation plans to prevent similar incidents ” It is crucial that this law harmonises with existing legislation suppor ts and improves current operational practices, and remains cost-effective in today’s economic environment

Lastly, the take back control bill, which devolves powers over energ y, transpor t, skills, and planning to local authorities, is another critical measure

“By giving local governments the ability to reinstate late night transpor t infrastructure after midnight and set affordable fares, we anticipate improved access to night-time venues, making it easier for patrons and staff to travel safely and affordably ”This is vital for extending the reach and appeal of our night-time offerings

“It is impor tant to note that there is still a significant amount of work that needs to be done in terms of the economic recover y, and feel the Autumn budget will be a tougher test for the new Government Key asks will be expected within the Autumn budget around Business Rates Relief / Reform, VAT Reduction & Suppor t for SMEs, and culture over the coming 12 months to aid recover y ”

RENEWED FOCUS

Emma McClarkin CEO of the British Beer and Pub Association said: “Britain’s beer and pub sector will welcome the Government’s renewed focus on achieving greater and sustained economic growth as outlined in today’s King’s Speech Our nation’s brewers and pubs are drivers of local economic growth and high street revitalisation across the UK

“The Planning and Infrastructure Bill, pledging to create high-quality housing, will create new communities We know how impor tant creating a sense of place is for communities up and down the UK and pubs are firmly at the hear t of this

We are looking forward to working with policymakers on how we can continue to put pubs and brewers at the centre of this conversation

Volatility in the energ y market has squeezed margins for publicans, and the sector will look closely how the creation of Great British Energ y will help secure domestic energ y supply and in generating confidence across the sector ”

“In Labour’s plan for pubs, a crackdown on anti-social behaviour was proposed, we are pleased to see this reiterated in the King’s speech and will continue working with industr y par tners like Pubwatch and policymakers in Whitehall to ensure the best possible policies are implemented ”

From ‘Blank Space’ To Booked Solid: How Hotels Can Attract Swifties This Summer

By William Perr y, RVP

The

to cities across the continent creating significant oppor tunities for hotels to attract guests By leveraging advanced technolog y, hotels can become the preferred choice for fans attending the tour, driving both revenue and guest satisfaction Fans know ‘All Too Well’ when their customer experience (CX) needs aren’t

about where they have travelled in the past Integrating CRM systems with booking platforms allows hotels to suggest room types, amenities, and packages that align with the guests' interests For example , offering special packages that include transpor tation to the concer t venue can appeal directly to concer tgoers

Once guests arrive the focus shifts to creating an immersive and memorable experience Real-time communication tools like chatbots and mobile messaging apps enable guests to make requests and receive updates instantly Whether they need extra amenities directions to the concer t venue or recommendations for local attractions, immediate assistance is just a message away This level of responsiveness not only improves guest satisfaction but also fosters a stronger connection between the hotel and its guests, can transform a standard stay into a Love Stor y for fans

ADOPTING AI TO BECOME A DESTINATION OF CHOICE

Ar tificial Intelligence (AI) offers transformative potential for hotels aiming to become the preferred destination for live event attendees AI-powered data analytics can provide valuable insights into guest preferences and behaviours, allowing hotels to tailor their ser vices more precisely For instance , machine learning algorithms can analyse past booking patterns and guest feedback to predict future preferences, enabling hotels to offer highly personalised experiences Additionally AI-driven chatbots can handle routine inquiries and requests freeing up staff to focus on more complex guest needs and ensure guest satisfaction

Moreover, personalised recommendations based on past stays and preferences can make guests feel valued from the outset Hotels can avoid a ‘Cruel Summer’ by plugging personalisation gaps for guests Indeed, according to Medallia research, over 50 percent of travellers sur veyed said that they want companies to provide them with communications that take into account what they already know about them, such as information

As Taylor Swift's Eras Tour draws fans across Europe this summer, hotels have a unique oppor tunity to become the preferred stay-of-choice for concer tgoers Hotels can offer seamless booking experiences, plug personalisation gaps during guests’ stays, and adopt AI to provide highly tailored ser vices These technological advancements not only enhance guest satisfaction but also position hotels as the ultimate destination for live event enthusiasts, driving both revenue and loyalty With the right technolog y, hotels can ensure their guests ‘Wildest Dreams’ are met whilst attending the Eras tour this summer

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

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

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

in vouchers and a

and

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

Hospitality Sector Insolvencies Suffers

Most Insolvencies Amidst Sector Struggles

UK Pubs And Bars Received Massive Boost During Sunday ’s Euro 2024 Final

The Perfect Snack for All Your Trade and Hospitality Needs

Blackpool Toppled As Nation’s Best Staycation Destination

Antic Pubs Falls Into Administration

SW12; The Sun, SE5; Gremio de Brixton, SW2; Graveney & Meadow, SW17; Dogstar, SW9; Tooting Tram & Social, SW17; Red Lion, E11; and Coopers, SE19

Silk Limited owns three more sites that are not currently in operation All the sites will continue to trade as normal until a buyer is found Interpath has said that the affected sites had been struggling with the legacy

from the COVID-19 pandemic Additionally, in recent weeks, winding up petitions have

lodged against Elflock

and Brocade Limited Steve Absolom, managing director at Interpath Advisor y and joint administrator, said: This is an eclectic collection of well-known and popular pubs and bars located in prime sites across South London The sites are expected to continue to trade as usual with the suppor t of specialist trading agents at Licensed Solutions ” We intend to bring these units to market in due course , representing a fantastic oppor tunity for investors and trade purchasers alike ”

Epos Is The Best Technology Solution For Our Summer Of Sport

By Maxwell Harding, Founder and CEO of Dynamify

Warmer weather and a slew of major spor ting events – it’s hard to think of a more powerful driver of footfall into hospitality venues Last Sunday’s Euros final, for example , led to the pouring (and no doubt consumption) of some 17 5M pints – a whopping 76 8% uptick compared to an average Sunday The Olympics, the return of the Premier League , school summer holidays, and a possible August heatwave will only continue to squeeze consumers into pubs and restaurants fur ther intensifying the demand on hospitality venues to deliver a streamlined ser vice But thanks to the development of electronic-point-of-sales systems (EPoS), hospitality and catering businesses can enjoy providing frictionless, convenient, and timesaving transactions for customers, despite busy periods

One of the primar y benefits of using an EPoS solution is its seamless integration within apps, QR codes, and other online ordering platforms This allows customers the luxur y of ordering directly from their seats without having to wait for a staff member to become available This in turn reduces pressure on staff, par ticularly during holiday seasons - and given the still-persistent labour shor tages enables them to focus on high-value tasks such as interacting with customers and enhancing their overall experience instead of being stuck behind bars and tills

In fact 90% of restaurants agree that increased automation would allow their teams to focus on more critical tasks So, even if there is an inevitably slighter longer waiting time during peak periods, at least customers won t have the additional frustration of having to jostle to the front of the queue to get their order taken What’s more , EPoS systems offer hospitality and catering businesses the benefit of non-anonymous basket-

level data that can help them make more informed decisions by determining which products to offer, to whom, and at what time This allows venues to deliver a more tailored experience and even provide customers with fun rewards and giveaways that feel unique and personalised to them This is thanks to the software s ability to analyse each customer’s purchase histor y and promote specific meals and drinks to meet their individual needs This helps hospitality businesses not only stay competitive but also enhance customer ser vice , retain data for targeted marketing campaigns, and introduce future loyalty and reward programs as needed

Additionally, using sales data, EPoS systems can keep tabs on inventor y levels in real time , and even provide automatic stock aler ts when an item falls below a cer tain number This helps front-of-house staff know which items are available , preventing them from making promises to customers that they simply cannot fulfil By optimising inventor y management, establishments can reduce waste and control costs effectively, resulting in greater sustainability, both environmentally and economically – win, win

Good EPoS also extends the spor ting successes out from bars and restaurants and into workplace catering establishments too It can permit special deals and offers linked to spor ting results, and allow for loyalty schemes with benefits Allowing internal canteens and catering to tap into more consumer-focused spor ting sensitivities and sharing the experience with deals and discounts means that even workplace catering offerings can share in the trophies of spor ting celebration All of this is facilitated by flexible EPoS

After a tumultuous couple of years for the hospitality industr y it’s encouraging to see venues bustling with crowds once again As venues ramp up their recruitment effor ts to manage this demand, EPoS should not be seen as a substitute for friendly, engaging ser vice Human interaction is an indispensable par t of the overall experience , and this doesn’t change simply because hospitality businesses might have to handle an increasing volume of patrons this summer Research from CGA, for example , demonstrates that although customers have a strong preference for speed and convenience the majority (71%) prefer online ordering in tandem with human interaction Ultimately, it's this delicate balance that ensures ever y guest feels valued and ever y visit leaves a lasting impression, keeping customers coming back for more

as Luigi Mayer, Antonietta Brandeis, and Alexandre Defaux, and offers a wide selection of ar t across multiple genres, providing a unique oppor tunity for collectors and enthusiasts to acquire rare and valuable pieces Viewing is open on July 15, 2024, between 12 noon and 6 00pm The sale will be live and webcast from the hotel star ting at 10:00am on July 16, 2024

The sale offers a wide selection of ar t across multiple genres viewing is open on the 15th July 2024 between 12 noon and 6 00pm with the sale live and webcast from the hotel from 1000am on the 16th July 2024 download the catalogue at: www the-saleroom com/en-gb/auctioncatalogues/pro-auction/catalogue-id-pr10440

THE SAVOY

The Savoy Hotel, synonymous with luxur y, histor y, and prestige , is set to captivate the world once again with an extraordinar y auction event Over 1 800 captivating ar ticles will be sold as The Savoy undergoes a transformative refurbishment all while remaining open to guests

The Savoy, a Fairmont Managed Hotel, has been at the forefront of the luxur y hotel scene for over 130 years, offering guests an experience that continuously evolves to meet the desires of the modern traveller Situated in a prestigious location near London's most famous attractions, The Savoy's upcoming auction promises to be a monumental event, offering an extensive range of

items that have graced its rooms and halls

Among the remarkable lots on sale are treasures from the Personality Suites, named after some of the most famous guests who have stayed at The Savoy Bidders will have the chance to acquire memorabilia linked to stars like Frank Sinatra, Marilyn Monroe , and Sir Winston Churchill Owning an item from these suites is not just about luxur y; it’s about owning a piece of histor y Imagine the stories these ar tifacts could tell the conversations, the decisions, and the moments of reflection that took place in their presence

The auction will feature an array of fine ar t, bespoke furniture , and handcrafted luxur y pieces that have adorned The Savoy s elegant rooms From intricately designed mirrors and plush sofas to exquisite tables and chairs each item has been selected for its quality and historical significance The collection includes items from the hotel’s 267 luxur y rooms and suites decorated in either an elegant Edwardian or Ar t Deco style

Simon Rose , the auction director, described it as a landmark event for both The Savoy and us The auction is expected to draw significant interest, offering a rare and exciting oppor tunity for bidders to connect with The Savoy's rich histor y The first phase auction will be held in The Savoy’s iconic ballroom on August 8th 2024 star ting at 10 00am Viewing is by appointment on August 7th, 2024 The sale catalogue is available at Bidspotter

In addition to the guestroom furniture , the iconic Thames Foyer at The Savoy will be undergoing a major transformation Bookings for the Thames Foyer will close on Thursday, August 22, 2024 The next day, on August 23 a public auction will be held to sell the contents, spearheaded by Pro Auction, in preparation for a full renovation of the space

The Thames Foyer is

Euros And England Boosts Box Sales By 300%

On the seven days that England played, including the match against Spain in last Sunday’s final the five BOX-branded venues in Headingley Leeds City Centre Manchester Birmingham and Nottingham saw sales jump more than 300% Total company sales, including Banyan and Manahatta – doubled, with group like-for-like sales growth of 79%

For the tournament as a whole – the five-week period to Sunday 14th of July

BOX saw sales jump more than 76%, with like-for-like sales ahead 41 4%, while on the day of the final, 14th July, like-for-like sales at BOX were up tenfold (1006%)

Inspirations

Warrington Pub Following £265,000 Refurbishment

sixth site under its new mid-market offering The pub has been transformed both internally and externally to ensure it appeals to all the community Inside , The Church Inn features a brand-new bar as well as new furniture , flooring, fixtures and fittings to modernise the pub and elevate the overall look and feel

Outside it has been completely repainted and now hosts updated lighting and signage to welcome customers In addition it has been fitted with a brand-new garden to the rear of the pub for visitors to use during the warmer months To celebrate the reopening, customers were treated to a complimentar y glass of prosecco followed by an evening of enter tainment from local soul singer, T Kay Operators of The Church Inn, Esther Ryan, said: “Opening night was thoroughly enjoyable for ever yone

and the feedback we ’ ve already received from local residents has been fantastic! It was wonderful to welcome all our customers, old and new, into the newly renovated pub and to show off its brand-new look We can’t wait to continue showing the local community ever ything we have to offer at The Church Inn and we look forward to welcoming ever yone back in due course ” As passionate community-minded individuals, Esther and Jason will also host several fundraising days for causes close to their hear ts such as the local kids’ club, charities dedicated to suppor ting those affected by Multiple Sclerosis and MacMillan Cancer Matthew Gurney, Operations Director for Proper Pubs, said: “The transformation at The Church Inn has been fantastic to watch and I would like to extend my sincere thanks to the entire to team who helped bring this to life On behalf of ever yone at Proper Pubs, we wish Esther and Ryan the ver y best in cementing The Church Inn at the hear t of the local community ”

Sexual Harassment Of Women In The NightTime Economy Is Causing “Shame”,“Anger” and “Fear” On Nights Out

The findings of a recently published paper, Fear, injustice , anger and shame in the night-time economy: Women’s responses to unwanted sexual intrusions, suggest that nowhere near enough is being done for women ’ s safety in the night-time economy

The inquir y into women ’ s emotional responses to sexual harassment or unwanted sexual intrusions (USI) found that women do not feel safe and free to engage equally with men in the night-time economy because of their impact

The national study, commissioned by Shout-Up! – a campaign to tackle sexual harassment in the night-time economy – was conducted by Dr Ruth Lewis and Dr Amanda McBride of Nor thumbria University; and sought to understand women ’ s emotional responses to sexual harassment

THE KEY FINDINGS INCLUDE:

- 44% of women who expressed an emotion feel fear as a result of unwanted sexual intrusions on a night out

- 23% of women who expressed an emotion cited anger and 12% shame as the predominant emotions felt as a result of unwanted sexual intrusions on a night out

- Many engage in safety work, which includes leaving venues after an incident repor ting incidents to venue staff avoiding cer tain areas or venues or deciding not to engage in the night-time economy at all

D r R u t h L e w i s s a i d : “Women’s emotional responses to USI have rarely been researched but can provide us with a deeper understanding of the social dynamics of power and status What was clear from our respondents was that women s fear – the predominant emotion suggested by 44% of respondents who expressed an emotion – indicates a shared sense that they anticipate fur ther harm when encountering USIs, which leads them to modify their behaviour and engage in ‘safety work’, restricting their freedom to engage equally in the night-time economy ”

“These intrusions are considered commonplace on a night out,” Shout-Up! project manager Dawn Bowman of Rape Crisis Tyneside and Nor thumberland said; “They’re often por trayed and accepted as an inevitable par t of going out – brushed off as ‘banter’ or ‘just a laugh ’ But our research repeatedly finds that the consequence of this is harming women and making them think twice about going to cer tain bars, pubs and clubs ”

The second most prevalent feeling offered by 23% of respondents was anger, followed by shame (12%), which suggests stigma is still alive and well in our society

D r M c B r i d e s a i d : “Shame and stigma go hand-in-hand to police women ’ s behaviour and have always been a fundamental aspect of the maintenance of men ’ s violence Traditionally, women have been held responsible for their own victimisation, and have been advised to adjust their own behaviour to avoid harassment and violence but this research suggests the tide is beginning to turn

These responses show there is a contemporar y shift towards reframing USI as an injustice and holding those who sexually intrude to account There has therefore never been a greater oppor tunity to improve the UK’s social responses to USI in the night-time economy, and to work together to prevent it, so ever yone can enjoy themselves – safely and equally ”

Alongside this paper examining the emotional impact of sexual harassment on women across the countr y, local polling by Shout-Up! earlier this year showed 75% of women in Devon and 78% of women in Tyne & Wear had experienced sexual harassment on a night out

THE REPORT SETS OUT A NUMBER OF SOLUTIONS THAT ARE NEEDED TO ENSURE WOMEN CAN ENGAGE EQUALLY WITH MEN IN THE NIGHT-TIME ECONOMY:

1 Suppor t: women should not be left to respond to USI alone because their own emotional reactions, and their assessment of the risk of exacerbated violence mean they are not free to respond as they might wish Venues must create environments where women can get help quickly

2 Knowledge: all staff working in the night-time (as bar and door staff for example) should be trained to understand USI, how it manifests and its impacts so that they can be aler t to USI and confident about how to respond to it This training should include consideration of the range and complexity of women ’ s emotional responses to USI

3 Change: venues should be expected to meet agreed standards around safety from USI as they would for other health and safety-led initiatives and should be expected to publicly demonstrate their commitment to a zero-tolerance approach

“We must stop making women responsible for not only avoiding situations in which they could be harassed but then also dealing with the consequences of harassment after the fact, so Shout-Up! addresses one par t of that, concludes Dawn Bowman, of Rape Crisis Tyneside & Nor thumberland, which leads the Shout-Up! initiative across the UK

“Venues have a responsibility; we wouldn’t accept a venue that didn’t meet fire safety regulations and nor should we accept venues ignoring the personal safety of its patrons Shout-Up! trains venue staff to make spaces safer and tackle harassment swiftly and decisively We know that women will stay longer and spend more in venues in which they feel safe , so there isn

efit to our towns and cities if ever yone is

Not The Result We’d Hoped For

But A Storming One For The On Trade

Wyboston Lakes Resort Wins Silver For Sustainability In Conference & Events Awards

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New Report Reveals Independent Hotelier

Confidence Levels Amidst Current Challenges

the current confidence levels of UK small business owners and decision makers

Insights include the confidence levels of small business owners as the UK economy recovers from the technical recession it entered in 2023 Overall, hoteliers are feeling optimistic about the next 12 months, despite current challenges

Running a small business in the UK is no easy task, however, the lingering effects of the recent recession are now star ting to shrink and 2024 is seeing inflation drop to its lowest level in two years1

With this in mind, SumUp sur veyed 750 small UK business owners and decision makers within small UK businesses to see how confident they feel about the state of the current UK market the challenges they are facing, and if their current confidence levels extend to future expectations

CONFIDENCE LEVELS OVER THE NEXT 12 MONTHS:

Overall, confidence levels of independent hoteliers are positive with three in ten (30%) of those who took par t in the sur vey agreeing that they feel confident about their future , expecting their business to perform well and overcome challenges A fur ther 26% said that they are ver y confident about their future , expecting to experience significant growth over the next 12 months

Whilst the majority of respondents are optimistic about their future , a third (33%) of independent hoteliers said that they are uncer tain about their future and neither expect their business to grow or decline significantly over the next year

Additionally, 7% of respondents said that they generally feel positive however, expect there to be challenges to overcome , whilst only 3 5% said that they are worried about their future in business and predict there to be various obstacles to tackle

THE MAIN FACTORS INFLUENCING BUSINESS CONFIDENCE:

When independent hoteliers and B&B owners were asked about their current challenges, over half (54%) said that the cost of bills and necessar y investments including rent, energ y, and stock being one of the main factors influencing their business confidence Similarly, 35% of respondents said that the current economy and inflation rates were impacting their confidence , despite the UK economy exiting the technical recession it entered in 2023

Fur thermore , it appears that the independent hotel industr y is facing tough competition, with over two-fifths (42%) saying that rivals are offering cheaper alternatives and in turn, 14% are finding it tougher to stay on top of competitors

Other challenges include employee retention (17 5%), smaller profit margins (12%), and customer retention (10 5%) Only 5% of respondents said that they were not facing any challenges that are impacting their business confidence

STEPS HOTELIERS ARE TAKING TO STAY ON TOP OF CHALLENGES:

It seems as though hoteliers are making a number of changes in order to stay on top of current challenges Over two-fifths (44%) of respondents said that they are working on a cost-saving plan regarding supply chain and professional ser vices, whilst 31% are working on a cost-saving plan including a change of their ser vice providers including their energ y gas, and Wi-Fi

An additional key change that two in five (40%) hoteliers are making is lowering their prices in order to help with customer retention, along with 20% expanding their product offering in order to appeal to new consumer groups such as offering food ser vices or the option for an early check-in and late check-out

Other steps that independent hoteliers are taking include investing in technolog y and digital transformation to suppor t growth (20%), increasing pricing structure in order to protect profit margins (16%), along with their business model so it's more eco-friendly resulting in lower energ y costs (13%)

THOUGHTS ON DIGITAL TRANSFORMATION:

Digital transformation has quickly made its way into the hospitality industr y, with some hotels offering guests the ability to check-in through their mobile or a kiosk along with the option of keyless entr y to rooms

Digital transformation aims to enhance the customers experience , all while making the operational side smoother and it seems as though hoteliers in the UK agree that investing in digital transformation and technolog y is key to their future growth A third (33%) of respondents said that investing in digital transformation is ver y impor tant to their future growth, whilst 36% agreed that it is moderately impor tant

Whilst all other respondents remained neutral on the matter, one in ten (10%) said that don't think digital transformation is impor tant at all to their future success

Corin Camenisch, Product Marketing Lead at SumUp commented on the sur vey: “As champions for small merchants, we conducted this sur vey to discover the confidence levels of small business owners and decision makers in the UK to better understand the challenges they face , gauge their optimism about their future , and identify areas where suppor t for SMEs might be needed

“Overall, confidence levels of small business owners and decision makers across the UK are high This positive outlook suggests that small merchants are prepared to navigate potential uncer tainties and continue to thrive

“We have provided tips off the back of our findings for those just star ting out in business, or who are looking to deal with unexpected market fluctuations on our full campaign page ”

For more information and business advice , please visit the full campaign page here: https://www sumup com/en-gb/business-guide/uk-business-confidence-repor

Lancashire Multiple Operator Adds 12th Pub to Portfolio

Energy for Rural Hospitality Businesses

Pubs Code Adjudicator Reveals Results

of Annual Tied Tenants Survey

The Pubs Code Adjudicator (PC A) has issued the results of this year s Annual Tied Tenants Sur vey, which highlight tenant sentiment towards, and their relationships with, the UK’s big six tied pub companies: Admiral, Greene King, Marston’s, Punch, Star Pubs & Bars, and Stonegate

The sur vey gathered the opinions of 1,203 tied pub tenants, who were inter viewed about their views on a range of impor tant topics

The Pubs Code provides these tenants with impor tant protections to ensure transparency in their business relationship with their pub company and the PC A seeks to understand through this sur vey their overall satisfaction in that relationship and to look in depth at a variety of key areas

Out of the 1,203 tenants inter viewed, it was revealed that 63% were satisfied with their tenant relationship, whilst 21% were dissatisfied Overall pub company satisfaction has remained stable except for pub chain Star, which has improved tenant satisfaction by 9 points since 2023

Those sur veyed listed the following as some of the reasons for their satisfaction: good communication and the relationship with the Business Development Manager or area manager, listening and responding to issues quickly, providing information, being fair and transparent, giving freedom and being suppor tive during the costof-living crisis

However, the following issues were flagged as some reasons for dissatisfaction: a lack of suppor t or a onesided relationship, little to no contact with the Business Development Manager, slow repairs or disputes with repairs and dilapidations schedules issues with deliveries and a lack of transparency and communication around changes

Marston’s Admiral and Greene King had the highest overall satisfaction at 79% 78% and 77% respectively

whereas Stonegate tenants were the least satisfied at 47% Information given to new tenants at Marston’s, Admiral and Greene King was revealed as the most useful compared to the that of the other pub companies, with Stonegate tenants finding the information least useful

With regards to satisfaction with the tenancy agreement type , 68% were satisfied and 17% were dissatisfied, which is an improvement year on year

The reasons given for satisfaction include: the terms of the agreement are fair and transparent, there is good negotiation on rent or repairs, and investment in the pub Marston’s tenants are the most satisfied with their agreement at 83%, closely followed by Admiral on 79% and Greene King on 75%

The sur vey also looked at the awareness of the Pubs Code , which remained unchanged at 78% and awareness of the Pubs Code Adjudicator, who enforces the Code , was also unchanged at 55%

Trust in the independence of the Pubs Code Adjudicator has improved this year, par ticularly in terms of being independent from the pub companies (64% trust, an increase of 7 points from 2023) and familiarity with the rights has remained consistent since last year

Commenting on the sur vey findings, Fiona Dickie , the Pubs Code Adjudicator, who enforces the Pubs Code , said: “It is great to see evidence that trust in the Pub Code’s independence has improved this year, especially in terms of being independent from pub companies themselves and that awareness is at similar levels to last year

“These results inform our regulator y work, and it is impor tant for the industr y to see these pub company comparisons The highest overall satisfaction results from Marston’s, Admiral and Greene King set a standard pub companies should be seeking to attain and exceed The results give valuable information for the industr y, and this annual sur vey seeks to drive improvements across the board ”

To summarise almost 8 in 10 tenants are aware of the Pubs Code and a majority of tenants are aware of the Pubs Code Adjudicator Just over 6 in 10 tenants are satisfied with the relationship with their pub company with tenants of Marston’s, Admiral and Greene King the most satisfied Positive relationships are typified by transparent, open business relationships and strong business suppor t

The Pubs Code Adjudicator, Fiona Dickie , will continue to work closely with the six largest pub companies, as well as their tenants, to help establish fair relationships across the board

The PC A will also ensure that all par ties have adequate suppor t and the requisite information they need to perform at the peak of their abilities to drive equality in the tied tenancy pub sector

Young Chester Hotel Chef is a Rising Star Finalist

Welsh Government Urged To Reduce Hospitality ’s Business Rates Burden

The Local Government Finance (Wales) Bill passed in the Senedd today introduces measures that can more easily allow much-needed reform of business rates

THIS INCLUDES:

• More flexibility to make changes to reliefs and exemptions

• Enable changes to the calculation of payments for different categories of ratepayers UKHospitality Cymru has long-called for differential multipliers and the Welsh Government now has the power to implement a lower rate for hospitality

It is urged to do so to rectify the imbalance of the current system, where hospitality businesses pay three times more than other sectors as a propor tion of turnover

David Chapman, Executive Director of UKHospitality Cymru, said: “I’m delighted that Welsh Government is taking seriously our calls for reform of business rates, through these changes to the tax system and its 12-month review of business rates reliefs

“This paves the way for a lower multiplier for hospitality, which we ’ ve been calling for to reduce the burden on our sector and increase the fairness of the rates system

“Hospitality pays three times more than sectors like banking for example as a propor tion of turnover which is completely unjust and penalises bricks and mor tar businesses

“Total reform of the system is desperately needed and I hope that the Welsh Government will work closely with the UK Government which has pledged to reform rates to ensure there is consistency and a level playing field across the UK ”

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 ”

KP Snacks Launches New League of Tyrrellbly Good Taste

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

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

To suppor t its development, VK commissioned research among students in key university towns across the UK in a bid to better understand evolving drinking habits within the 18-24 age demographic

The findings reveal nearly half (49%) of students now consume less alcohol compared to the previous year, with 32% intending to fur ther reduce their intake in the coming months The primar y motivation for 79% is a focus on mindful socialising and connecting, with only 6% driven by the ‘buzz’ of alcohol VK Zero maintains the signature , fruity flavour profile synonymous with VK Blue , but with 0% alcohol content, providing a more inclusive option by appealing to those looking to reduce their alcohol consumption or abstain

Unlike many competing brands in the

sumers stay energised

fur ther reducing electricity use and speeding up ser ving times

COMBI OVENS NATURALLY REPLACE OTHER APPLIANCES

Combi ovens are multifunctional by design: along with traditional oven duties, they can be used for baking, roasting, grilling and steaming In turn, they easily replace multiple appliances which might otherwise be running at the same time saving you extra energ y And all this while making life easier for your staff and maximising space in your kitchen TRIPLE-GLAZED COOKING CHAMBER DOORS

ENERGY STAR-CERTIFIED

With options to steam, convection-cook, combine both methods, or reheat your pre-prepared dishes JLA’s Energ y Star-cer tified combi ovens offer a versatile and dependable solution And they do all of this while reducing your running costs by

INTELLIGENT

How Does A Combi Oven Save Energy? A ‘Culinary Adventure Like No Other’:

Nestlé Professional 2024 Toque

d'Or® Duo Return From Swit zerland

This year ’ s Toque d’Or back-of-house (BOH) winner Geraldine Sierra Torres and front-ofhouse (FOH) runner-up, Emma Bancroft, have just returned from a once-in-a-lifetime culinar y trip to Switzerland, where they were able to visit some of the countr y ' s most renowned restaurants and hotels soak in some of the nation's most iconic landmarks and scener y, and delve into Nestlé's Swiss origins and culture Firm in its commitment to suppor ting young hospitality talent, each year Nestlé Professional Toque d’Or helps college students bridge the gap between classroom learning and the realities of the industr y

Expanding on the competition s sustainability theme , Geraldine and Emma spent more valuable time with Nestlé’s global executive chef Emmanuel Lorieux and sustainability manager, Ana Aragon at its HQ in Vevey, in a sustainability-focused culinar y ar ts training session

Emmanuel Lorieux commented: “Par ticipating in the competition and evaluating the students was an excellent experience as their creativity and energ y were inspiring It was a pleasure welcoming the winners to our global headquar ters and sharing the role of the corporate chef and the network of the chefs around the world ”

And to fur ther enhance their learning and development, the duo were offered bespoke beverage training from Nestlé Professional s Global Master Barista, Christos Sotiros and Global Beverages Commercial Manager, Harald Reitz at the Nestlé Beverage Centre in Orbe This included learning about coffee growing and brewing processes followed by a tasting session

Christos Sotiros commented: “During the competition, I was impressed with the creativity and quality of the competitor’s coffee drinks It was great to see the winners and to spend some time with them to share the coffee knowledge , from farm to cup ” As well as par ticipating in dedicated training, Geraldine and Emma were treated to memorable experiences throughout the trip, from a special tour of the Mosimann Collection at Cesar Ritz College – with Swiss chef and restaurateur Anton Mosimann – to an indulgent day of fondue and wine tasting at La Maison du Gruyère Afterward, they embarked on a tour of Maison Cailler, a Nestlé-owned chocolate factor y, to immerse themselves in the world of chocolate Reinhold Jakobi, Head of Nestlé Professional Strategic Business Unit said: It has been an honour to be par t of Toque d’Or competition and to invite the winners to Switzerland for their award trip The students who par ticipated in the Toque d’Or are of high quality and their passion and knowledge of the food ser vice industr y is ver y inspiring ”

Deepening their appreciation and knowledge of the relationship between regenerative practices in farming and hospitality, Geraldine and Emma visited the ‘terraced’ vineyards of Lavaux where they learned more about the cultivation and har vesting of grapes The next day, they toured the EHL Hospitality Business School in Lausanne enjoying a fine-dining lunch at Berceau de Sense , one of many gastronomic experiences during the trip This was followed by a late-afternoon boat cruise around Lake Geneva, appreciating Switzerland's natural beauty

The trip concluded with a scenic train journey on the Golden Pass Railway, transpor ting them from Montreux to Interlaken Ost and providing breathtaking panoramic views of the Swiss mountains They ascended Mount Pilatus by cable car, where they enjoyed a wide array of activities, including a toboggan run, rope park, Ibex safari, mountain biking, and a cave tour, among many others They then rounded off the adventure with a delightful meal and drinks at Restaurant Pilatus Kulm

2024 Toque d’Or BOH winner, Geraldine Sierra Torres, said: “This journey has been an incredible and funfilled experience , exceeding all my expectations I'm deeply grateful for this oppor tunity, which has not only provided me with unforgettable memories but also invaluable knowledge that will shape my future career A hear tfelt thank you to ever yone who made this adventure possible ”

2024 Toque d’Or FOH runner-up, Emma Bancroft, said: "I've had such an unforgettable adventure in Switzerland I feel so grateful to have experienced this oppor tunity as the runner up I have gained so much knowledge that will help me in my future career and I can't thank Nestlé enough for this once in a lifetime experience " Geraldine and Emma have joined other former winners and finalists in the Toque d’Or Ambassador Programme This exclusive programme provides ongoing mentorship, networking oppor tunities, and the chance to play a lead role in other Nestlé Professional initiatives, such as the Choose Hospitality Pledge The Choose Hospitality Pledge aims to educate secondar y students about the industr y ’ s wide range of entr y-level roles and training oppor tunities the breadth of roles available as well as the many career pathways on offer

Katya Simmons, Managing Director of Nestlé Professional UK&I, said: Nestlé Professional’s Toque d’Or exemplifies our commitment to suppor

Drinks Sales Hotspots: Ten CGA Insights from Imbibe

liqueurs have made gains too

6 - COCKTAILS

Vodka and rum sales have been shored up by cocktails, sales of which have marginally increased in the last 12 months, despite a 3 3% drop in distribution Mixed and layered shots like Baby Guinness have been another growth segment

7 - WORLD LAGER

2 -

drinks But the shares of visits taken by live spor t and music have increased by 3 and 1 percentage points respectively The Euros football tournament has been a reminder of how big spor ting occasions can boost beer brands in par ticular

4 - EARLIER DAYPARTS

One of the biggest post-COVID shifts in the On Premise has been the move towards earlier daypar ts Average weekly sales by value after 10pm have dropped by 7 3%, but they ve risen sharply in the 12pm to 7pm period This has impor tant implications for consumers ’ categor y choices

5 - VODKA AND RUM

Spirits sales are under pressure , but some segments are faring better than others Vodka and rum increased their share of the categor y by 0 7 and 0 3 percentage points in the last 12 months, and whiskey and cream

Positive LAD trends and premiumisation have powered the growth of world lager Its share of the categor y grew by 2 3 percentage points in the last 12 months, mostly at the expense of standard lager Draught world lager has sharply increased its penetration from 45% of outlets in 2017 to 69% at the end of 2023

8 - STOUT

Stout has been another post-pandemic winner, thanks to effective marketing, a close association with live spor t and a focus on quality It has increased its share of the LAD categor y by 1 3 percentage points and diversified its appeal to younger and female consumers in par ticular

9 - HEALTH

A growing focus on health and moderation is fuelling interest in no and low alcohol brands Earlier this year, 67% of industr y leaders told CGA’s Business Leaders Sur vey that no and low would be a key trend in 2024, and beer cider wine and spirits have all seen sharp growth here albeit from a low base

Sustainability is another impor tant ethical consideration, with two in five (41%) of consumers now proactively choosing drinks brands that are sustainable

10 - SOCIAL MEDIA

In a competitive environment, social media is key to visibility Half (48%) of bar staff told CGA’s Global Bar tender Repor t that brands with strong social media presence were best placed to thrive this year, and a similar propor tion of consumers (49%) say they have purchased a drink or food brand after seeing it on a social platform

Licensed Premises Celebrate Wins At Safety Thirst Awards

A

night-time economy

The

as a world-leading business and leisure location, delivering a seven-day-a-week Square Mile that is a global magnet for businesses and residents, visitors, and workers alike

Chairman of

The

Photo credit: Clive Totman

Drinks Sales Beat Inflation for Third Week Thanks to Euros

CGA by NIQ’s

Tracker reveals

in

in the seven days to last Saturday (6 July) were 6% up on the same week in 2023 It follows the same rate of growth in the previous week, and a 9% increase in the seven days before that Year-on-year growth is par ticularly impressive given the widespread cool weather

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 certain responsibilities, par ticularly 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

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

New Legislation For Hospitality And

Retailers Announced Today: Martyn’s Law

Mar tyn s Law is proposed legislation that will require publicly accessible premises and events to take propor tionate measures to reduce the risk of a terrorist attack and to reduce the risk of injur y if such an attack occurred

Originally pledged by Rishi Sunak s government, the new Labour government reaffirmed that commitment in the King’s Speech today (17 July)

Some commercial landlords may not be aware of the impact of the proposed legislation, which will affect shops and shopping centres, hospitality and leisure venues, and hotels and visitor attractions to name but a few

The draft legislation proposed by the former Government was called the Draft Terrorism (Protection of Premises) Bill Whilst this draft is subject to amendment following a previous public consultation, the new Government proposes to continue with the same Bill which if enacted will create

those with a public capacity of 100 to 799 known as the Standard

the Enhanced Tier Enhanced Tier premises will shoulder greater obliga-

Blackpool Toppled As

tions and cost than Standard Tier premises Standard Tier premises will be required to have reasonably practicable security measures dealing with Evacuation, Invacuation, Lockdown and Communication to staff and customers in the event of an attack Staff will need to be made aware of these measures

The former government estimated that 65% of the nearly 279,000 premises falling in the Standard Tier would be retail or hospitality

Fines for non-compliance can range from a maximum of £500 a day plus a £10 000 maximum fixed penalty for Standard Tier premises, and a daily fine of up to 1% of the fixed penalty for Enhanced Tier premises, that fixed penalty being up to £18m, or 5% of worldwide turnover (whichever is the greater)

Whilst the proposed legislation generally holds the tenant or operator responsible for compliance , it is impor tant that landlords and commercial proper ty owners understand what these new proposed obligations will mean It must be stressed at this stage that the Draft Terrorism (Protection of Premises) Bill is not law at all and no legislation to date has entered Parliament

Poppleston Allen are well aware of the concerns about the implications and costs of complying with Mar tyn s Law That is why we have been working closely with an industr y leader in counter terrorism and security who has been involved with Mar tyn’s Law from the outset Together we hope to provide those with proper ty interests clear guidance and updates on any proposed legislation as well as a cost-effective online platform to ensure compliance if and when Mar tyn’s Law in whatever form becomes statute

Nation’s

Blackpool has been toppled from the top spot as the nation’s best staycation destination by the Lake District and Dorset as the cost of accommodation and a family day out have climbed substantially over the last year across the seaside favourite

That’s according to the latest Staycation Index by finance specialists RIFT who ranked eight of the nation’s best staycation destinations scoring them on the affordability of accommodation the cost of a family day out to a nearby attraction, the price of a pint and the cost of an all impor tant fish and chip supper The lower the cost of each aspect, the higher the score , with the winning destination crowned based on the highest total index score

The figures show that across the eight staycation destinations analysed, the cost of shor t term rental accommodation such as an AirBnB comes in at an average £194 per day, up 33% versus the £146 RIFT found last year

The average day out for a family of four will set you back £68, up 8% versus last year, while the average cost of a pint has climbed by 3% annually coming in at £4 41 today

Finally, the average cost of just one fish and chip supper sits at an average of £11 69, having increased by 4% on last year

Last year RIFT found that both Blackpool and the Lake District topped the table when it came to the best balance of costs across the board However, this year Blackpool has fallen to third in the overall rankings with a score of 4 05

This is largely due to the fact that the cost of a family day out at Blackpool Pleasure Beach is the most

Best Staycation Destination

expensive of all locations analysed by RIFT, with the price for two children and two adults coming in at £180

In contrast, the average cost of a day out at The World of Beatrix Potter in the Lake District has fallen by 35% annually helping to cement the Lake District as the nation’s best staycation destination when it comes to overall affordability with an overall index score of 5 06 according to RIFT

Dorset ranks second with a score of 4 11 with Devon (4 03) and The Cotswolds (4 02) completing the top five It’s wor th noting that with inflation only just now easing all staycation destinations analysed by RIFT have seen accommodation costs climb over the last year

Just the Lake District has seen the cost of a family day out reduce with the rest seeing this cost increase

The Cotswolds is the only area to have seen the price of a pint come down versus last year whilst ever y area has also seen an increase in the price of a fish and chip supper

Bradley Post MD of RIFT commented: “The recent wet weather might not be the only factor putting you off a staycation this year Our latest index shows that with inflation having only just eased, the cost of ever ything from accommodation to some fish and chips is higher than it was last year

That’s not to say you can’t have a great holiday if you plan appropriately and if you know where to look, there are some bargains to be had

So with the economy now finding its feet, we’d encourage you to help fur ther its recover y by spending your hard earned money holidaying domestically and suppor ting local businesses and the domestic tourism industr y ”

Venues Should Celebrate Friendship Day with the Spirit of Friendship - TOVARITCH! Vodka

Friends are the ‘family’ we choose Helps your guests celebrate those friendships and use International Friendship Day on 30 July as an excuse to ser vice a rather special vodka There is no better way to celebrate the day than with a drink whose name in translation is ‘friend’: TOVARITCH! Premium Vodka

TOVARITCH! has attained 147 industr y awards making this 100% European brand the world’s most highly awarded vodka The brand is currently making advances in the UK where , until recently, it s been little known

Don’t be misled by the Russian brand name The word ‘tovaritch’ means ‘friend’ in Russian The name reflects the recipe s 200-year heritage and forms the basis of the brand’s ethos so is perfect for Friendship Day

The brand owner immediately switched to European production over two years ago, in Februar y 2022, as soon as the attacks by Russia on Ukraine began so that TOVARITCH! is European through and through This fine spirit is made in the Baltic state of Latvia, par t of the EU, and uses only European materials in terms of ingredients, production, and packaging Trade customers and consumers concerned about provenance , therefore , can purchase this product with total confidence Made to a traditional recipe , TOVARITCH! was created in the 18th centur y by the noble

family of Count Jules Rene Litta Marquis Eugenio Litta Modignani, the CEO and founder of the modern company which owns the brand, TSI S A , rediscovered the family masterpiece and launched this authentic brand in the 20th centur y Eugenio Litta Modignani said: “Tradition is at the hear t of the brand’s excellence but a contemporar y approach is the key to our continuing success Our brand is resilient excellent, and now more accessible than ever before We are delighted but not surprised that ours

UK Pub And Restaurant Transactional Market

Activity Improved In H1 2024 Report Reveals

Investor confidence has returned following an uplift in mergers & acquisitions according to the latest Pubs & Restaurants 2024 Mid-Year Market Insight repor t by Christie & Co, which reflects on market activity and trends across the UK’s pub and restaurant transactional markets in the first half of 2024 and provides an outlook for the rest of the year

The repor t reveals that pub market activity improved in H1 2024, compared to the subdued levels seen in 2023, with Christie & Co’s key transactional metrics trending upwards since Januar y this year, albeit off soft year-on-year comparables

Demand has been polarised towards bottom-end and premium assets however, this also shifted over the past six months with signs suggesting the mid-market is returning Additionally there has been increased M&A activity signalling that investor confidence has improved THE KEY MARKET INSIGHTS AND TRENDS REVEALED IN THE REPORT INCLUDE:

• Christie & Co instructions increased by 46% compared to historic low levels Viewings, offers, deals agreed and exchanges increased by 5%, 15%, 46% and 74% respectively

• The sub 600K market remains strong but the freehold, freehouse market is returning as confidence improves

• There is increased demand for closed sites, par ticularly within the restaurant sector as buyers would prefer to buy the proper ty and add value in the current environment

• The most active buyers are predominantly experienced operators or individuals already in the marketplace who understand value

Pub Co’s have been notably active They are looking to divest sites that no longer fit their por tfolios, subsequently freeing up capital to acquire new sites

• The late-night sector has continued to struggle , with the latest figures from CGA Nielsen indicating there were approximately five closures per week in Q1 2024 The growth of the late-night bar, changing social trends and dispropor tionate impact of the cost-of-living crisis on the student and younger demographic has contributed to this Enter tainment-led venues are faring better

• Consumer habits have shifted with regards to food, drinking and dining out times – a continuation of last year

• Operators are focusing on creating lean, consolidated businesses versus saturation

Looking ahead, whilst it is noted that operators are still contending with staffing issues, cost pressures and current interest rates have made funding deals challenging Christie & Co remains optimistic that market activity is moving in the right direction and suggests that correctly pricing assets is the key to increased deal activity as vendor expectations remain high, par ticularly as rates are expected to come down in the coming months

Stephen Owens Managing Director of Pubs & Restaurants comments, “The first half of 2024 has seen the forward momentum continue from the end of last year What the sector now requires in order to ensure that the recover y continues, is stability, the new government to keep its pledge to help the hospitality sector particularly around business rate reform, interest rates star ting to ease , improved consumer confidence and hopefully for the sun to come out and play its par t ”

Sandman Signature Gatwick Hotel Achieves

Green Key International Sustainability Award

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NTIA Says England Success in Euros Has Not

Only lifted a Nation but Has Saved Businesses

The Queens Head In Troutbeck Wins ‘Small Hotel Of The Year’

National Pubwatch Launches Major Review Into The Impact Of Pubwatches

In Creating Safer Drinking Environments

National

The voluntar y organisation, that suppor ts over 800 pubwatches across the UK, has commissioned a team of academics at Leeds Beckett University to under take a rigorous study to evaluate the strengths and effectiveness of National Pubwatch and local pubwatch schemes around the UK and their impact on crime reduction and community safety

A key element of the study is a sur vey of people involved in running and suppor ting pubwatch schemes This includes licensees and staff, representatives from local authorities and police , as well as members of other organisations that collaborate with pubwatches

National Pubwatch is calling for people to take the sur vey here and give their insight

The research is being funded with suppor t from both JD Wetherspoon and Diageo

National Pubwatch chair Steve Baker OBE said:

“’I would like to thank two of our main sponsors JD Wetherspoon and Diageo for generously funding this crucial research which we hope will highlight the impor tance of pubwatch schemes in creating a safe environment for people to work and socialise ”

He added: “We are asking for you to help fill out this sur vey to showcase all the integral work that pub-

watches do With the new Government pledging to tackle antisocial behaviour it will be great to showcase how impor tant pubwatches are in helping to achieve safe , secure and responsibly led social drinking environments ”

This latest research is a follow-up to similar study conducted in 2013 which found that almost two-thirds of respondents said that their local pubwatch scheme contributed to a decrease in the amount of alcohol-related violence in their premises and local area While 94% said it was impor tant for National Pubwatch to offer suppor t and advice for new schemes, an equal percentage said it was impor tant in providing ongoing suppor t

Impor tantly, the latest research will also be asking par ticipants to identify good practices, suggest improvements, and innovations to develop National Pubwatch and the local pubwatch schemes

Dr Alexandra Kenyon, from Leeds Beckett University who is conducting the research, added:

“This aim of this research is to establish the key benefits of National and local pubwatch schemes for a range of stakeholders and make recommendations for improvements

“It will be interesting to see 10-years on from the original research how impor tant the stakeholders involved in pubwatches feel they are continuing to help to create a safer environment for customers and staff working in the night-time economy ”

To fill out the sur vey please – https://www sur veymonkey com/r/Pubwatch2024

Cleaning and Hygiene

Summer

of Sport: A Golden Opportunity for the UK Hospitality

Sector...

But Don’t Forget the Importance of Cleanliness & Hygiene

on-trade sector

siasts and the UK hospitality and

lineup that includes the Euros, the Olympics, Wimbledon, and a

With

of motor spor ts events, pubs, bars, and restaurants are preparing for a surge in footfall This period is not just an oppor tunity for social gatherings and celebrations but also a significant revenue driver For instance the Euros alone are expected to see a staggering extra 20 million pints sold during the tournament, compared to normal sales levels

However, with great oppor tunities come great responsibilities, par ticularly in maintaining cleanliness and hygiene As spor ts fans gather in large numbers, the potential for premises to become untidy and unhygienic increases Establishments must be prepared to manage this influx effectively ensuring that their venues remain appealing and safe for all customers

THE FINANCIAL IMPACT OF MAJOR SPORTING EVENTS

The financial implications of these events are monumental The Euros, in par ticular, are anticipated to be a major draw for patrons The predicted sale of 300 million pints underscores the vital role that pubs and bars play in bringing people together to enjoy live spor ts The economic boost from these sales estimated to be up to £1 4 billion highlights the importance of the on-trade sector to the UK economy This influx of patrons provides a unique oppor tunity for establishments to not only increase their sales but also to enhance their reputation and customer loyalty

THE IMPORTANCE OF CLEANLINESS AND HYGIENE

With increased footfall comes the challenge of maintaining high standards of cleanliness and hygiene Spor ts fans are known for their enthusiasm which can sometimes translate into a more 'boisterous' atmosphere This can lead to spills, litter, and general wear and tear on facilities

ESTABLISHING A ROBUST CLEANING REGIME

Implementing a comprehensive cleaning regime involves several key steps:

1. Regular Cleaning Schedules: Establish frequent c leaning inter vals , especially dur ing peak times , to ensure that premises remain c lean and presentable This inc ludes regular w p ng down of surfaces , c leaning of restrooms , and ensur ing that floor s are free of spills and litter

2 Staff Training: Ensure that al staff are trained in proper hygiene practices and under stand the impor tance of maintain ng a c lean environment This inc ludes train ng on how to handle food and beverages safely, as well as how to quic kly and effectively c lean up spills and other messes

3 Adequate Supplies: Keep an ample stoc k of c leaning suppl es on hand, inc luding disinfectants , c leaning c oths , and f oor c leaner s This ensures that staff can quic kly address any issues as they ar ise

4 Waste Management: Implement effective waste management pract ces to handle the increased volume of rubbish This nc udes regular emptying of bins and proper disposal of waste

MAINTAINING REPUTATION AND CUSTOMER LOYALTY

The cleanliness of a venue is directly linked to its reputation Patrons are unlikely to return to or recommend a place that they perceive as dir ty or poorly maintained In contrast, a clean, well-maintained establishment enhances the overall customer experience , encouraging repeat visits and positive word-of-mouth

As the various spor ts competitions progress throughout the summer, it is crucial for establishments to consistently maintain high standards of cleanliness and hygiene This not only ensures the safety and comfor t of customers but also helps to sustain the initial boost in business brought about by these events

The summer of spor t presents an exciting and profitable oppor tunity for the UK hospitality and licensed on-trade sector However, the key to capitalizing on this oppor tunity lies in maintaining impeccable standards of cleanliness and hygiene By doing so, establishments can ensure that they not only attract customers but also keep them coming back long after the final whistle has blown

In a season where ever y pint poured and ever y meal ser ved counts, the impor tance of a clean and welcoming environment cannot be overstated As the spor ts fans cheer and celebrate , let us ensure that our venues shine just as brightly providing a safe clean and enjoyable experience for all

Cleanliness is Always in Season

Food Safety

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

Double Down on Temperature Management to fight E. Coli

ter k t so it s with n reac h at all times

• New thermometer s supp ied w th FREE calibration cer t ficates and annua reminder s at no extra cost to ensure you are up to date with your food safety protocols MD Tom Sensier : I m really proud of our money-saving food-safety kits for their quality, value and performance

Our C A2005-PK combines a high accuracy thermometer with 6 colour-coded probes you can stick in the dishwasher And for fast-paced kitchens, you can’t beat our MMWALLKIT: a heavy duty thermometer and probe complete with hygienic wall storage – recently filmed in action on one of the UK’s most popular TV food competitions!’

To help businesses even fur ther, TME is offering 25% off online orders Visit www tmethermometers com for more details Offer ends on 30 June 2024

The Kelsius Digital HACCP and Wireless Temperature Monitoring System

The Kelsius digital HACCP and wireless temperature monitoring system provides the hospitality industr y with a one-stop food safety system that protects food, customers and a business s reputation Digital probes allow for food temperature checks right before ser vice recording and date-stamping temperatures and data Automated sensors provide effor tless monitoring of fridges, freezers and other units Data is stored securely and can be accessed through a user-friendly por tal allowing for full regulator y compliance and traceability with access to repor ts and data at the touch of a screen

or freezer failure or doors left open

Designated managers and super visors have visibility of aler ts corrective actions and user data on site or remotely, providing peace of mind that food safety procedures and processes are being followed

The sensor system will aler t staff in real time where a temperature falls outside predefined

To learn more visit www kelsius com

Products and Services

793 Spirits Co. Holy Island Bloomsbury Flowers

Bloomsbur

For

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

Enabling establishments to keep up to date with trends, the catalogue offers all the equipment and supplies required to stir up positive customer experiences From front of house to back of house casual to fine dining, the latest crocker y and table presentations to environmentally friendly catering disposables, Jangro’s new Catering & Hospitality 2024/25 catalogue has it all Jangro is committed to becoming a more sustainable business and helping its customers reach their own green goals This new edition, therefore , offers a plethora of eco-conscious products, from food packaging containers which are recyclable compostable and fully bio-degradable , to Jangro’s award-winning and innovative ntrl range of vegan cleaning solutions

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

Chef's Buyer's Guide

TUGO - Innovative Food Solutions

We’re TUGO, a passionate team of food ser vice fanatics, committed to creating the freshest, most flavourful globally inspired food concepts

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apar t developing food concepts to suit operators across food ser vice

From our vibrant global street food to our hand-stretched fresh dough pizza & authentic corn tor tilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts

We’re

From menu innovation and concept development, through to product training, marketing and sales suppor t We provide the tastiest, most

LittlePod’s Innovative Vanilla Paste in a Tube Popular All Over the World

LittlePod’s innovative vanilla paste in a tube is proving popular in professional kitchens all over the world

Hailed as ‘ a much-needed evolution for the kitchen’ we ’ re preparing to introduce our most-popular product to chefs in China following a successful trip to the Far East

From Tallin to Tokyo those using our versatile vanilla continue to recommend and endorse LittlePod

“We think our products speak for themselves,” said Janet Sawyer MBE BEM, the East Devon-based company ’ s founder and managing director who has been out and about speaking to chefs both at home and abroad in 2024 “We continue to receive recommendations and endorsements from customers all over the world Their comments are wor th more than anything we could say

During a recent trip to Japan, where LittlePod exhibited at FOODEX 2024, Janet renewed acquaintances with Frederik Walther – the Executive Chef at the British Embassy in Tokyo “Frederik said LittlePod’s vanilla paste is an ‘upscale product with a beautiful design and a fantastic stor y ’ ” said Janet “Frederik is recommending our vanilla paste to chefs in Japan ” Janet also met with LittlePod’s distributor in Hong Kong, Frances Ma, who is planning to expand her operation and take our products to China

Frances said, “LittlePod’s vanilla paste resonates with people in the Far East because it is such high quality It is convenient to use and the tube has a cool clean and elegant design LittlePod’s vanilla paste is natural and real This isn’t just another product from off the shelf ”

Closer to home our vanilla paste in a tube continues to prove popular in Europe with Juta Raudnask, a long-time LittlePod retailer in Estonia, amongst those helping us spread the word

“LittlePod’s natural vanilla paste exceeded all our expectations ” said Juta who sells LittlePod’s products at Umami, a gourmet food store in Tallin and Tar tu “It is loved by all kinds of people in Estonia, from families to professional chefs working at

Janet added, “LittlePod’s natural vanilla paste is versatile – it makes using real vanilla so

When LittlePod launched in 2010 we were the first to bring a vanilla paste in a tube to market It has been our most popular product ever since

Bidfood Reveals Its First Group of Listed Suppliers On The Path to Acceleration Through its SME Scheme, Open Doors

After the successful launch of its SME scheme last October, Bidfood, one of the UK’s leading foodser vice providers, is proud to announce the initial group of suppliers selected through the Open Doors Programme

Aimed at small food and beverage suppliers, the Open Doors Programme identifies the most innovative businesses tr ying to establish themselves within the industr y and raises awareness of their products so they can make their mark in wholesale

Despite the recent deceleration in inflation, the share of small businesses aspiring to grow this year has significantly decreased during the last six months Small businesses within the food sector have shown the biggest drop in confidence that their business will grow at more than 70%

As a result, Bidfood’s Open Doors Programme has continued on its mission to unlock the potential of emerging suppliers, suppor ting their development journey, while also providing its customers with first-hand access to some of the most interesting brands out there

Following a three-step development journey to nurture , champion and finally accelerate , the initiative has resulted in seven brands being officially listed with Bidfood along with a selection of their products:

• Bio&Me – A B-cer tified brand, Bio&Me has a range of handy on-the-go porr idges created to suppor t gut health Bio&Me is also par t of the ‘Buy Women Built’ community whic h shines a light on brands built by women

• Boundless ¬– Using act vated ingred ents , Boundless snac ks suppor t gut hea th and are free from the top 14 allergens They're also member s of the ‘Buy Women Built’ community

• Flawsome! – Another B-cer tified brand Flawsome! produces a var iety of juices , sparkling fruit water s and hea th shots made from wonky and surp us fruits

• Ninju – A true kitc hen table star t-up, Ninju s a range of fruit and vegetable-based c hi dren’s dr inks pac kaged in 100% rec yc lable car tons

• OGGS ¬– Offer ing a vegan alternative to eggs OGGS is the th rd B-cer tif ed brand out of the newly listed supplier s and will soon be a par t of the ‘Buy Women Built’ community

• TeaJoy – Designed to ser ve the growing

Sustainable Resources

Foodles Partners with ReFood to Eliminate Unavoidable Waste

As

The

continent Michaël Ormancey, cofounder and co-CEO of Foodles, commented: Since setting up our ser vices in London, we ’ ve seen a variety of companies sign-up to receive daily deliveries We aim to offer complete

The

Elevate Your Space with Floral Image

Salvaging Solar Investments

Versatile and Innovative Labelling Solutions for Hospitality

With the rise in multi-channel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged Without a doubt, amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies

In contrast to traditional labels with a backing paper direct thermal linerless labels are self-adhesive labels which can be applied directly to products or packaging Such labels are supplied with varying levels of adhesion, from high adhesive permanent labels to low adhesive repositionable labels which can be applied to virtually any surface and be removed easily and reapplied without residue

For all linerless media, a key benefit is the reduction in waste With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability

In terms of label size, linerless media is available in a range of widths, enabling businesses to create labels for any product type including larger labels for food deliveries to smaller, more compact beverage labels Equally, variable length linerless labels enable the printing of shorter orders or labels with less information on minimal paper, further promoting efficiency

As demand grows for labelling products in a variety of sectors, international POS hardware solutions provider Star

Micronics has introduced its mC-Label3 and TSP143IVSK printers, designed to print permanent and repositionable labels, food orders, delivery and takeaway labels

The printers respond to the growing requirement for allergy and food labelling clear delivery and takeaway customer order labels, particularly with linerless media Low adhesive, repositionable labels can track an order through the entire preparation process from initial order to delivery, providing the potential for greater order accuracy and efficiency

Thanks to its ability to print on a wide range of liner-free media including low adhesive re-stick labels as well as high adhesive permanent and semi-permanent labels, the Star mC-Label3 printer offers the ideal solution for printing different sized and types of labels from one easy-to-use device This includes variable length food and allergy labels, nutrition information as well as food delivery labels and bag seals from web-based apps or local services

In addition to a range of label printing options including fully adjustable label widths from 25mm to 80mm wide, the mC-Label3 features black mark and GAP sensors Capable of printing traditional liner pre-sized labels, continuous label rolls and receipt paper, the printer is ideal for businesses that use a variety of media or are planning to move from traditional labelling to linerless media in the future

Incredibly user friendly and with paper position, paper width detection and simple drop-in loading different media can be loaded with ease and given its jam free operation reliable printing is ensured Star’s Cloud-based free labelling app offers a wide range of pre-designed label templates whilst the one touch label function allows for storing and printing of up to three label designs

Alternatively, for businesses seeking a compact linerlessonly label and order printing solution the TSP143IVSK boasts optimal versatility and ergonomic design, printing on low tack linerless re-stick media from 40mm to 80mm Moreover the TSP143IVSK benefits from the power cable interface cables and paper guide included at purchase as well as a 4-year warranty as standard

In line with today s multi-channel ordering and printing expectations in hospitality, the mC-Label3 and TSP143IVSK benefit from multiple interfaces for local PC, network, tablet and Cloud connectivity Furthermore, both printers include Ethernet LAN and USB-C connectivity as well as direct sync and charge with supported tablets, together with hub connectivity to connect a scanner or customer display

mC-Label3 additionally features Bluetooth connectivity, whilst the printers equally benefit from a Wireless LAN option with Star’s MCW10 module Star’s CloudPRNT™ technology is included as standard on both models for printing directly from central ordering platforms and websites

With CloudPRNT widely used by hospitality establishments worldwide as part of an online ordering platform or ecommerce solution, Star also provides StarPrinter Online, a fully managed service for businesses to manage the printer estate with minimal set-up time and cost as well as near zero integration For enhanced online visibility of connectivity and print jobs over an entire printer estate, the service additionally offers device management via an online dashboard to provide an overview of all devices and activity including reliable tracking of print jobs with notification of device status changes barcode scans new device connections to a group, etc Additional printers and peripherals can simply be added without the need for server upgrades, further enhancing the versatility of the service

About Star Micronics

With over 75 years in the POS industry and a global presence, Star s strength and success is built upon product innovation alongside established relationships with leading software partners Its experienced technical team boasts in-depth technical and integration expertise to provide unique tailored solutions for an evolving hospitality industry Offering the versatility required to integrate traditional, tablet and cloud-based POS systems, Star ensures successful installation of its products into major hospitality operators as well as smaller independent venues

As a complete point-of-sale hardware solutions provider Star offers a wealth of options including a wide range of unique desktop POS, mobile and self-service terminal printers for printing receipts, tickets and labels from traditional systems, tablets and mobile devices as well as from web and cloud-based apps In particular Star’s compact and versatile cloud solutions are ideal for a variety of applications including Click & Collect food orders, home delivery and online or at table food ordering Additionally, Star provides tablet stands, display stands, barcode scanners and cash management solutions to complete the hardware offering

Hospitality Technology

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

WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS

Technology To Enhance Hotels Sustainability

can really make a difference

Following on to the hotel staff, housekeeping is many times overlooked with teams left to wonder through the hotel looking for rooms to clean

Monitoring “Make Up Room” and “Do Not Disturb” signals (MUR/DND) in a centralised system help increase the overall efficiency as teams can be assigned to those par ts of the hotel that require more immediate attention

Combining this information with room occupancy and access controls enhance guest privacy and provide deeper knowledge of how our hotels work, for example giving information on how much time it takes to clean each room

Another big cost centre control systems help reduce drastically is Maintenance as these solutions allow the use of predictive and preventive

policies Sor ting issues before they become fatal or even before they appear decreases the amount spent in replacing broken units (for example AC units) but also minimizes the risk of refunds to guest because things are not working or because there has been an AC leakage nobody noticed before

A robust long-lasting control system combined with a Building Management System (BMS) that integrates with our hotel’s PMS is vital to get to know how our building operates to optimize all those little things that end up costing several thousand ever y year

These are the type of solutions Zennio develops and delivers in over 100 countries helping hotels all around the world become more efficient and sustainable and suppor ting all projects locally and remotely to make sure ever ything works ever y day

For fur ther information see the adver t on page

Kitchen Equipment and Fit-Out

Focus On Blue Seal's New Induction Technology

Blue Seal Ltd are ver y mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this everchanging food industr y and the cost of gas and electric usage

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones Each hob has the versatility of 3 5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area The induction technolog y is incredibly responsive , with hardened 6mm thick glass cooking surfaces

Blue Seal R&D are conscious of the ever-increasing demand for induction product and we are in the process of launching our new induction- convection ranges, and wok induction hobs

The induction technolog y lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energ y savings and high efficiency

far outweighs the cost of changing the cookware and initial higher cost outlay for the product This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases Induction equipment also avoids the additional ver y costly legislation requirement involved with gas canopy extraction/make up air and interlock systems

When you compare the efficiency of using induction over gas, the induction is at approx 90% efficient compared to approx 45% efficiency for gas This is achieved by the magnetic fields heating up the entire surface of the cookware with vir tually all of the energ y transferred into the pan Where gas disperses the heat, licking around the sides of the cookware more so, losing energ y into the ambient air around the pan

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfor table working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is ver y appealing to an operator The appliances are much safer to use reducing injur y potential as well as being ver y simple to ser vice & maintain

David Chesshire - National Accounts Manager

See the adver t on page 2 for fur ther information

The Importance of Venting Floor Mounted Waste Water Pumping Systems

When designing or installing a commercial kitchen venting the floor mounted waste water pumping system may not be the first thing that is taken into consideration However understanding the impor tance of venting for the effective operation of the pump as well dispersing odours from the tank, is a critical factor for reliability in these situations

As wastewater drains from a sink or appliance the air inside the tank must be released to allow the flow of water into it If the tank is not vented correctly wastewater will be noticeably slower to drain away from sinks and appliances Odours and gurgling noises from equipment and sinks will also occur In these situations, the likelihood is that the pumping system is not properly vented

As the pump operates air needs to be drawn back into the tank so that a par tial vacuum is not created If this is allowed to happen the discharge flow of the pump will be reduced adversely affecting its efficiency

For these reasons all pump tanks need to be fitted with a suitable vent to allow them to breathe in and out Ideally this should be routed to atmosphere external to the building

In cases where the vent outlet can only be sited within the building, a filter must be used to minimise any potential odours escaping from the pump collect-

Two filters are available from Aldermaston based waste water pumping system specialists Pump Technolog y Ltd, the smaller CharcoVent and the larger MicroVent Both contain an activated carbon filter ideal for removing odours

The smaller CharcoVent, which is an easy to replace disposable car tridge should be used on systems that are typically sink only Its vent pipe should be 1 1/4

The larger MicroVent, which features a replaceable cartridge , should be used on systems that have multiple wastewater inlets, or with appliances such as dishwashers Its vent pipe should be 2” to allow the greater airflow Vents should be positioned as far above the collecting tank as practical This improves the life of the filter and its effectiveness and facilitates easy removal of the lid for cleaning and ser vicing It also ensures that, when pumping hot wastewater, any potential condensation will not adversely affect the activated carbon

The specialist team at Pump Technolog y Ltd are always happy to talk with any potential customers who are designing or installing a waste water pumping system and offer help and advice

More information: 0118 9821 555 www pumptechnolog y co uk

Kitchen Equipment and Fit-Out

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Temporary Catering Facilities For Events & Kitchen Refurbishments

Kitchen Equipment and Fit-Out

Fridge Seals Direct

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

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 newly designed doors made from solid stainless steel featuring full-width integral door handles These provide an easy to use , non-slip grab while being quick to clean, with no dir t traps The generously sized work area makes the Onyx ideal for creating a range of foods including pizza, sandwiches, tapas, 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 door model up to the large 1043 litre capacity five door version The ingredient wells are capable of holding a selection of 1/3 and 1/6 GN pans up to four 1/3 pans on the two door model, with the five door model taking twelve , or up to 24 1/6 GN pans

Energ y efficiency is improved by EC (Electrically Commutated) brushless fans, which allow for precise control with reduced power consumption The new Onyx range uses natural hydrocarbon refrigerant which, as well as having low GWP/zero ODP, offers excellent thermodynamic proper ties which fur ther reduce energ y usage

Capable of operating in ambient conditions up to 43°C and constructed from sturdy, food safe stainless

• Be ready for your inspections

• Damaged fridge seals are unhygienic

•

•

• Next-day delivery service

• Discounted prices on large orders

Outdoor Spaces

Boost Profits This Summer with a Trailblazer BBQ

Café Culture - Pavement Profit

Outdoor Spaces

Cinders ‘Classic’ Barbecue Keeping Your Cool

Domestic & Trade Handmade

Garden Furniture From MG Timber

The impor tance of temperature controlled storage is understood by most within the hospitality and catering sectors, yet it is surprisingly often overlooked when making plans for outdoor events IceBox Refrigerated Trailers provides the perfect solution in such cases by means of our fleet of chiller and freezer trailers Operating one of the largest fleets in the countr y, we ’ re in the perfect position to help you keep your cool when all around is hotting up! Our fleet ranges from midi chillers to extra large freezers with storage capacities ranging from approx 6 to approx 12 cubic metres and covering temperature ranges between -20c and + 10c The ideal mobile temperature controlled storage solution!

POWER

Our

SET-UP

We

needn’t worr y - we have it covered!

SECURITY

The trailer will be secured in-situ by means of our security devices The entr y doors are lockable and we leave you the key to ensure

The Perfect Refrigeration Solution for Your Outdoor Catering Needs

The Perfect Refrigeration Solution for Your Outdoor Catering Needs

IceBox UK provides the ideal solution to your refrigerated storage requirements when hosting outdoor catering events

Our extensive fleet of chiller and freezer trailers will keep your food and drink at the desired temperature and avoid food spoilage

Trailers are delivered and collected to / from the event / host location by our experienced staff who will situate the trailers in the required location and set them running at your required temperature.

• Nationwide delivery & collection service

• Chiller and freezer trailers available

• Powered by generator or standard wall socket

• Internal racking supplied per your requirements

• Short and long term rental rates available

• Rapid Response™ programme for emergencies

• Account facilities available subject to status

Mobile Coffee Is The Growth Sector!

Outdoor Spaces

ENTERTAINMENT

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Gala Tent

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New Stock Chair Ranges from ILF

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Design and Refit

CUSTOMER FEEDBACK

Mayfair Furniture

Cater For The Crowds With Brilliant Bar Stools Design and Refit

Restaurant Furniture Store

Property and Professional

Capitalise on the Summer Season with a Capify Loan

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We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline adver tising, your