CLH Digital - Issue #223

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A SILVER LINING AMIDST THE GLOOM –BUT MORE NEEDS TO BE DONE

closures has slowed falling below -1% year-to-date is a positive development, the reality remains stark

Between June 1 and July 6 another 86 outlets shut their doors with suburban and urban areas hit the hardest Each closure is not just a sad loss, but an alarming indictment of the state of our nation's economy

The slowing rate of closures suggests that perhaps we are seeing a stabilisation, but it's far from a cause for celebration It sometimes feels as if those in government do not truly understand hospitality, often appearing to pay mere lip ser vice to the sector's challenges

This week's announcement by the Prime Minister and Education Secretar y about the launch of Skills England, aimed at creating a shared national ambition to boost the nation’s skills, is a case in point Without wishing to sound cynical, such initiatives often end up as tired tropes that fail to bring about real change

Don't get me wrong – I appreciate the value of training and upskilling At 24, I switched careers from engineering to hospitality, training here in Bournemouth and suppor ting myself by working breakfasts and dinners in almost all of the large hotels

I understand the impor tance of proper training However, the sector needs major surger y, government help, and relief to sustain it Hospitality is unique and rewarding, thriving on people , experiences, and connections – aspects that those in power often seem to overlook

Hospitality is a melting pot of cultures, backgrounds, and perspectives, embracing employees and guests from all walks of life Working in such an environment broadened my horizons taught me about different cultures and deepened my appreciation for the rich tapestr y of human experiences

At its hear t the hospitality industr y is about the simple joy of making people happy

Whether you ' re on the front line or in management, your role is to create memorable experiences for guests The ability to brighten someone ' s day, help them celebrate a special occasion, or, on occasion ease their woes is both fulfilling and hear twarming

Successive governments have treated the sector as a cash cow, decimating it and leaving many operators in despair This misuse has sucked the life out of a vibrant industr y It brings us back to the central issue: upskilling people for a sector that continues to shrink albeit at a slower rate , is pointless without a robust strateg y to revitalize the industr y The government needs to inject vibrancy back into hospitality No one wants to work on a sinking ship, and while we re not there yet, strong and decisive action is needed

Business rate reform, a cut in hospitality VAT, and a re-examination and reduction of duty are essential The ethos of hospitality is making people happy, helping them enjoy, cele-

Once

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

Hospitality Site Closure Rate Slows

on par with its strong performance in June last year

TOUGH FOR RESTAURANTS

However it was a tougher month for restaurants, which declined -11 5% year-on-year, although this was an improvement on last month (-15 7%), reflecting the selective approach cost-conscious consumers are taking to discretionar y spending; with consumers choosing to spend less on eating out at restaurants

Draught Beer and Cider volumes have continued to fall as the categor y declines -3 7% year to Date (YTD) as the bad weather continued to keep people at home World Lager +11 2% and Stout +7 8% remain the star performers whilst Premium Lager -13 3% and Core Lager -8 5% continue to drag the categor y performance down

GROUPS FARE BETTER

Britain’s top hospitality groups fared better with recorded year-on-year sales growth of 2 9% in June 2024, according to the latest CGA RSM Hospitality Business Tracker

The figure is down slightly from May s rate of 3 6%, but ahead of the current rate of inflation, as measured by the Consumer Prices Index, and is the eighth period of growth in the last nine months

The Tracker revealed that group restaurants were the best-performing channel in June , with year-on-year

June

The

“SOLID

BUT UNSPECTACULAR”

Karl Chessell director – hospitality operators and food EMEA at CGA by NIQ said: “June’s

the second half of 2024 ”

MODEST INCREASE

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Pub operators will be disappointed with the modest increase in sales generated by the early stages of the Euros However, a second month of inflation beating growth for restaurants offers fur ther evidence , and hope , that consumer purse strings are loosening against a backdrop of real wage increases and anticipated interest rate cuts ”

“There was positive news for the industr y in the King’s Speech around the apprenticeship levy amendments and nighttime safety but significant headwinds remain with confirmation of zero hours contracts reform and proposed increases to the national minimum wage Combined with a lack of clarity around business rates, operators will be looking for fur ther cer tainty from the new government in the second half of the year ”

In May CLH News repor ted that overall the rate of hospitality business closures slowed down over the first months of 2024 as businesses saw crippling cost inflation ease back

Figures again from CGA by NIQ and AlixPar tners showed that 368 hospitality sites, or the equivalent of four a day closed in the first quar ter of the year

While the number of venues continues to tick down overall the rate has slowed significantly as confirmed in Oxford Par tnership s latest data

How Can Pubs Maximise Sales and Go for Gold During the Olympics?

By Jon Boland, General Manager,

With the arrival of the Olympics, it’s not only the athletes looking to win big this summer Pubs across the UK can anticipate a surge of customers as fans gather to watch the most prominent events and join in on the action This increased footfall presents a golden oppor tunity for pubs looking to capitalise on the “Olympic Effect” on the economy, but the sprint to success will be reser ved for those who are well-prepared to accommodate customers in the busy period Crucial to this preparation is having the right payment systems in place to efficiently ser ve customers and maximise sales THE RACE TO THE BAR

International spor ting events are known to generate significant footfall and spending for pubs across the countr y The recent Euros tournament was a prime example of this, with fans repor tedly queuing up to secure a spot in the pub hours before the final game ’ s kick off

Our own data, drawn from tens of thousands of small and medium businesses in the UK, indicates that pubs and bars have a lot to gain from these high-profile spor ting events For instance , spending at pubs was up 43% during the last World Cup in 2022, when compared to the same period during a non-World Cup year This trend will only continue as consumers continue to get involved in the Olympic festivities and rally behind Team GB

At a time where difficult operating conditions and pub closures are facing the UK, it’s more critical than ever for pubs and bars to lean into these huge cultural moments to draw in customers and maximise the sales oppor tunity

CREATING A WINNING EXPERIENCE WITH DIGITAL PAYMENTS

Investing

These solutions are not only useful for busier

but also to improve the day-to-day running of a business over the long-term, as pubs continue to overcome the hurdles of challenging operating conditions The technolog y that pubs choose to help them through the Olympics will also set them up for sustained growth, ensuring they’re in pole position to maximise their revenues

Thinking Drinkers Set Out To Save The Pub

McFarland said: “The number of British boozers is shrinking like a crisp packet in a roaring pub fire and, according to some rough sums we scribbled down on a beer mat, in six years they will be outnumbered by soulless coffee chains and Greggs It’s

“Our last show put us in The Guinness Book of World Records for masterminding the World’s Biggest Pub Quiz, so it’s clear that our global influence is now huge

“We

Clover in the UK (https://uk clover com/)

Government Launches Blueprint Toward “Getting Britain Working”

In a speech in Barnsley Secretar y of State for Work and Pensions Liz Kendall said more attention needed to be given to the

Ms Kendall has set out how Britain’s system of employment suppor t must be fundamentally reformed to tackle the most urgent challenge” of spiralling economic inactivity

Summer Of Sport And New Investments Boost Young’s Sales & Revenue

CGA’s Euros Wrap: Big Matchdays’ Impacts On Drinks Sales

The Euro 24 football tournament has delivered a major boost to drinks sales for many pubs, bars and suppliers, with daily uplifts of as much as 78% Here is CGA by NIQ’s exclusive analysis of eight of the biggest matchdays for the On Premise

1 Scotland v Germany, Friday 14 June (total sales uplift against the equivalent day’s average of 2024: +3%)

The first game of the tournament for the home nations ended in disappointment for Scotland But it did at least deliver a modest 3% increase on sales compared to the Friday average of 2024 so far As with all games, the upswing for venues screening live spor ts (+8%) was higher than those that don’t (-3%)

2 ENGLAND V SERBIA, SUNDAY 16 JUNE (+29%)

With a much higher number of venues it was no surprise that the Euros effect was much greater in England than in Scotland While this game was somewhat drab for fans, it delivered a 29% uplift‚ rising to 37% in venues screening games

3 ENGLAND V DENMARK, THURSDAY 20 JUNE (+19%)

The upswing for England’s second group stage game was lower at 19% not helped by the Thursday timing Venues screening games benefited by 39%, but those that didn’t lost 11% of average Thursday sales

4 ENGLAND V SLOVENIA, TUESDAY 25 JUNE (+78%)

England’s third game delivered by far the biggest increase at 78% and venues showing the match more than doubled drinks sales at 105%, as fans celebrated progress to the knock-out stages of the tournament

5 ENGLAND V SLOVAKIA, SUNDAY 30 JUNE (+15%)

A 5pm kick-off time muted the impact of this game on drinks sales, which rose only 15% on the 2024 Sunday

average The prospect of work the following morning also put a cap on post-game celebrations

6 ENGLAND V SWITZERLAND, SATURDAY 6 JULY (-10%)

England’s quar ter-final against Switzerland was the only matchday to deliver a negative performance overall, with sales down 10% compared to the average Saturday With Saturday traditionally the busiest day of the week for the On Premise , large uplifts difficult to achieve Even venues screening games only achieved a 2% uplift

7 ENGLAND V NETHERLANDS, WEDNESDAY 10 JULY (+30%)

England’s thrilling victor y over the Netherlands brought a 30% jump in drinks sales rising to +62% in spor ts venues

8 ENGLAND V SPAIN, SUNDAY 14 JULY (+29%)

England making it to the final and the subsequent 29% uplift in sales (61% in venues screening spor t) will have lifted the spirits of operators and suppliers regardless of which team they were

Violetta Njunina,

Arkell’s Renews Sponsorship of Swindon Town FC

Lawyer Warns That Dine and Dash in the UK Could Lead to Two Years in Prison

In the wake of increasing "dine and dash" incidents, where customers leave without paying for their meals, restaurant operators need to be well-prepared to handle such situations One in 20 people has walked out of a restaurant without paying for their meal, and this phenomenon appears to be becoming more common in Britain

IMMEDIATE STEPS TO TAKE DURING A 'DINE AND DASH' INCIDENT

Safety First

"The foremost priority is ensuring the safety of staff and other customers," advises Mike Brown, Head of Fraud at Weightmans (www.weightmans.com)

"Avoid any direct confrontations that could escalate into violence " This is crucial as confrontations can not only lead to physical harm but also create a chaotic environment that might fur ther jeopardize the safety of ever yone present It is essential for staff to remain calm and composed, ensuring they do not take any actions that might put themselves or others in danger

Obser ve and Record

Training staff to be obser vant is key Brown suggests, "Train your staff to obser ve and note details about the diners keenly Physical descriptions clothing distinguishing features and the direction they head towards are all crucial pieces of information " Such details can significantly aid law enforcement in identifying and apprehending the culprits Staff should be trained to discreetly note these details without drawing

attention to themselves or causing alarm among other customers

Contact Authorities Immediately

Prompt communication with law enforcement is vital "Don't delay in contacting the police Provide them with all the details obser ved and recorded by your staff," Brown emphasizes Immediate repor ting increases the chances of apprehending the offenders and deterring future incidents It's also beneficial for restaurants to establish a good rappor t with local law enforcement, which can facilitate quicker responses and more efficient investigations

PRESERVING EVIDENCE AFTER A 'DINE AND DASH' INCIDENT

CCTV Footage

Ensuring comprehensive CCTV coverage is fundamental Cameras should cover key areas such as entrances, exits, and dining spaces

Securing copies of footage from the time of the incident is crucial for later review and use in investigations High-quality footage can provide clear images of the offenders, which is indispensable for identification purposes

Witness Statements

Detailed witness statements are invaluable Staff and any customers who witnessed the event should document their accounts as soon as possible Fresh memories provide the most accurate accounts, making immediate documentation critical These statements should include any obser vations about the offenders’ behaviour, appearance , and any conversations overheard

Receipts and Bills

Preser ving copies of unpaid bills and any notes made by staff regarding the incident is essential These documents are critical pieces of evidence , providing clear records of the financial aspect of the offence They can demonstrate the exact amount owed and suppor t claims for restitution during legal proceedings

Physical Evidence

Retaining any items left behind by the offenders is also impor tant Even seemingly insignificant items can be valuable in an investigation, potentially providing crucial links to the perpetrators Items such as napkins, utensils, or personal belongings can sometimes carr y fingerprints or other forensic evidence that can aid in identifying the offenders ACTIONS AND SENTENCING UPON CONVICTION

Mike Brown explains the legal ramifications: “In the UK, dine-and-dash incidents can be prosecuted under various legal provisions including theft, fraud, or making off without payment under the Theft Act 1978 The Fraud Act 2006 par ticularly Section 11 addresses obtaining ser vices dishonestly, which can lead to up to five years ' imprisonment This applies if someone uses ser vices knowing payment is required but intends to avoid paying ”

“Common examples include not paying for chargeable data or software , ordering a meal without the means to pay, or accessing premium TV ser vices without a subscription Similarly, the Theft Act 1978 covers making off without payment, specifically targeting those who leave without settling their bills, potentially resulting in up to two years imprisonment and/or a fine Cour ts may also order restitution to cover the unpaid bill, on top of any fines or custodial sentences So, skipping out on a bill can have serious consequences beyond just the cost of the meal ”

Understanding the potential legal outcomes can help restaurant operators underscore the seriousness of dine-and-dash incidents to their staff and patrons Educating employees about these consequences can foster a more vigilant and responsible attitude towards preventing such occurrences

In conclusion, as dine-and-dash incidents rise , restaurant operators must prioritise safety, train staff to obser ve and document details, promptly contact authorities and preser ve evidence meticulously

Understanding the legal ramifications can also help in taking proactive measures to deter such incidents, ensuring a safer and more secure dining environment for all

Pro Auction to Showcase Exclusive

Hotel &

The Dorchester Hotel Prestigious Auctions

ar tists such 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

on July 16, 2024, in the hotel s luxurious ballroom

The second auction, at The Savoy Hotel, which 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 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

THE DORCHESTER

The

of

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 set to reopen in early November 2024 with a completely new design, name , food and beverage concept and menu Known for being

Skills England To Transform Opportunities And Drive Growth

Picturesque Pub The Juggs Reopens To The Delight Of Visitors To The Downs And Locals Alike

How UK Hospitality Can

Accidentally Alienate Tourists

By Sacha Zackariya, author of Leading Travel and Tourism Retail

The UK is having trouble getting its tourists back A UN repor t released last week showed visitor numbers in 2023 were still down on 2019 levels, while our rivals like Spain and France have shot ahead The reasons for this are many and cannot be solved by any single sector or operator

But there are still tourists flowing into this countr y and all too often I see them sitting down to eat at some American megachain, instead of one of the many homegrown and fantastic venues we have around the UK As a frequent visitor to our restaurants and pubs and cafes, I’m afraid I know why so many tourists opt for fast food Too many venues simply don’t know how to properly cater to international visitors Without any ill will they totally alienate them Here’s how LIMITED VARIETY & POOR VALUE FOR MONEY

A common complaint is that outside of metropolitan centres, many visitors feel that traditional British cuisine lacks variety and excitement, often finding the menu options to be repetitive and uninspired Many tourists find that dining out in the UK can be significantly more expensive compared to other European countries, with prices not always matching the quality of the food This is true even of British staples like the English Breakfast, which can be seen as too heavy and greasy for some And the lack of variety is not limited to menus – tourists looking for a late-night food scene will be sorely disappointed even in most of London

AUTOMATIC SERVICE CHARGES

One of the primar y ways UK restaurants inadver tently alienate tourists is through automatic ser vice charges, which are described as discretionar y but are usually just waived through This practice , while convenient for establishments, clashes with the tipping customs of various cultures For American visitors, tipping is an integral par t of dining out, with customers often rewarding excellent ser vice with generous gratuities When ser vice charges are automatically added to the bill, these tourists may feel their ability to tip according to their own standards is cur tailed

Conversely, visitors from non-tipping cultures, such as Australia or Japan, may find automatic ser vice charges confusing or even offensive as tipping is not customar y in their home countr y and can be perceived as a restaurant not being upfront about their actual prices This combined with generally high prices in spots like London contributes to serious “bill shock”

POOR SERVICE QUALITY:

Inconsistent ser vice standards and occasionally indifferent or rude waitstaff can lead to a less than satisfactor y dining experience This is a huge problem for the whole hospitality sector where a lack of a

with suppor t for reasonably priced accommodation for

POOR COFFEE & TEA QUALITY:

Coffee culture in the UK can sometimes fall shor t of the high standards set by countries like Italy, Latin America or Australia, leading to disappointment among coffee-loving tourists Yes we have many great specialist coffee houses, but too often restaurants and pubs do not invest in good equipment or good coffees Even getting decent quality green tea, which is loved so much in Asia, and increasingly in the rest of the word, is ver y hard - despite the fact that the UK is famous for its tea

RELIANCE ON QR-CODE BASED ORDERING SYSTEMS

The pandemic has encouraged an explosion in QR-based ordering systems, especially at pubs and fast casual restaurants Some places have even ditched a paper-based menu altogether

While tech-savvy customers might appreciate the convenience , older tourists or those from regions with less per vasive digital infrastructure will struggle with these systems Even tourists at home with their smar tphone might not have access to a cheap data connection overseas Additionally, these systems essentially lock anyone who wants to pay with cash

GOING CASHLESS

Tourists still trust cash as the simplest way to control their spending and avoid foreign transaction fees In many cultures cash is still crucial as it is considered the only reliably private way to spend money So by going cashless you are potentially turning off a huge array of customers

SUBPAR PUB FOOD

Despite the charm of British pubs the quality of pub food can be hit or miss with some tourists finding it to be bland and poorly prepared One of the reasons again is the poor quality of training in the UK hospitality sector, which lags behind many European countries in the quality of the training either available from the government or insisted on by employers

LACK OF BASIC FOREIGN LANGUAGE SKILLS

Communication is key in hospitality, and the inability to bridge language barriers can be a significant source of frustration for tourists While it is unrealistic to expect fluency in multiple languages from all staff, basic foreign language skills can go a long way Simple greetings, menu explanations, and directions in commonly spoken languages such as French Spanish Mandarin or German can enhance the guest experience

Training staff to handle basic interactions in several languages or providing menus and information in different languages shows respect and consideration for international guests

Tourists are fantastic customers, bringing diversity, cultural exchange , and significant economic benefits By recognizing and addressing the subtle ways in which UK hospitality can alienate international visitors restaurants and other establishments can create a more welcoming and inclusive environment

The UK’s catering and hospitality training sectors do need to improve , they clearly lag far behind their counterpar ts in Germany Italy Spain or France Most top hoteliers are trained in Switzerland or the US ver y few in the UK

Embracing these adjustments will not only enhance the reputation of UK hospitality but also ensure that tourists leave with positive memories and a desire to return

Greene King Hits £1 Million Milestone for Grassroots Sports with Euros Fundraising

Hospitality Workers Report Surge In Mental Health And Wellbeing Issues

Hospitality workers from across the industr y have repor ted an unprecedented rise in mental health struggles based on a recent sur vey conducted by UK charity Hospitality Action

The sur vey which took place in June this year revealed a significant increase in the propor tion of hospitality workers repor ting mental health issues in their careers, rising from just over half (56%) in 2018, 64% in 2020, to more than three-quar ters (76%) in 2024

Over two-thirds (69%) said that they have experienced mental health challenges in the last five years since the Covid-19 pandemic and cost of living crisis, half (49%) in the last two years alone

When asked to identify the top three challenges they were personally likely to face in the next 12 months, managing a good work/life balance (60%) was cited as the primar y issue , closely followed by mental health (44%) and finances (42%) The correlation between deteriorating finances, poor mental health and workplace pressure is borne out by the surge in calls the charity has experienced to its helplines over recent months

When considering the main challenges facing their workplace generally, respondents thought work/life balance (45%), high expectations/workload (43%) and long hours (40%) were the issues most likely to impact organisational wellbeing

A key concern for employers should be how opinion is divided regarding whether hospitality organisations adequately suppor t employee wellbeing Whilst two-thirds of respondents believe that their employer creates an environment where their mental health can be openly discussed, and that they have a good work life balance (agree 62%), more than a third of employees (38%) do not feel either to be true This ‘lost third’ tend to be in more operational roles and are generally amongst less experienced team members, highlighting the need for employers to make sure nobody is left behind in terms of employee communications

Just over half of respondents would be comfor table to discuss their mental health with their employer (52%) However, two-thirds (65%) stated that they would be reticent to vocalise a mental health challenge due to fears it could negatively impact their career progression, a vital point employers must address if they are to succeed in fostering a truly suppor tive and open work culture

Encouragingly, 85% of respondents feel that they can recognise the signs to look out for if a colleague is struggling and 79% would star t a conversation

Regarding the assistance most likely to be offered to an employee citing a mental health issue , almost threequar ters (71%) of employers said they would look to change working patterns to help improve work/life balance and reduce stress Additionally, two-thirds (67%) would also signpost employees to an Employee

Assistance Programme (EAP), indicating the significantly impor tant role EAP’s play in mental health suppor t

In response , the charity is urging the industr y to review its mental health and wellbeing provisions with a view to substantially enhancing protocols and initiatives to better suppor t employees and nur turing an environment in which it is safe to voice concerns without fear

Chief Executive at Hospitality Action Mark Lewis said: “Despite significant progress in recent years reducing the stigma associated with mental health and wellbeing, it is evident that we still have a long way to go Employers must take the lead by creating a work environment that prioritises a balanced work/life dynamic and which encourages open, honest discussions without fear of negative repercussions

“The Covid-19 pandemic and cost of living crisis devastated our industr y, as evidenced by these sur vey results and the surge in calls to our helplines A fundamental, permanent shift in attitude towards mental health is essential to provide the crucial help and suppor t needed to sustain a resilient and healthy workforce in our industr y ”

The results of the Taking the Temperature sur vey will be discussed in more detail on Thursday 25 July at 9:30am when Hospitality Action’s Marketing Director, Jeremy Gibson, will join Founder of mum and Walk for Wellbeing Craig Prentice in Episode One of our ‘Talk for Wellbeing’ series

Join the live discussion at https://74n5c4m7 r eu-west1 awstrack me/L0/https:%2F%2Fwww linkedin com%2Fevents%2Fstateofthenation-wellbeinginhos7217135290409197568%2Ftheater%2F/1/01020190e3f94a6a-a613030c-6b7f-4063-bd3c-99f725f02335-0000 00/1kdgK80bSN-2jAiZiID5IMaC8oE=384

OTHER KEY TAKEAWAYS:

• The biggest personal challenges impacting staff wellbeing for the coming year are finances, mental health and managing a good work/life balance (in that order)

• Respondents are most likely to turn to family and friends for advice , with a manager being their least preferred option

• Of those that have access to a mental health first aider, almost half (48%) do not know who it is

• Opinion is evenly divided regarding whether hospitality organisations adequately suppor t employee wellbeing, with nearly a third (32%) feeling suppor ted and an equal propor tion (33%) saying they still have no clear suppor t

• Just under half (44%) agree that their organisation does not prioritise their mental health and wellbeing

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Let Tech Lead The Way

The hospitality industr y has been through years of dramatic change , from struggling through the devastation of Covid to keeping up with the pace of technolog y, the latter bringing with it a host of positives for guests, business owners and staff Steve McGregor, Group MD for DMA Group (www.dma-group.co.uk) looks at how technolog y is transforming hotels from the ground-up, improving behind the scenes building and staff management, and enhancing the guest experience

For hotel owners and their maintenance teams, the latest real-time workflow management technolog y can simplify and streamline proper ty operations Not only does this save time , but it positively impacts the bottom-line , reduces risk and improves the customer experience In the age of the online review, ensuring slick operations at ever y turn is a must for any successful consumer-facing business

Real-time visibility and repor ting, with complete transparency anytime anywhere and on any device helps ensure a building is running as it should that statutor y compliance is being met and shut-down periods are better managed to avoid unplanned disruption – a key consideration for busy hotels where interference with the guest experience must be avoided

Over the life of a building, this focus on ‘live’ data driven management results in a shift from reactive towards more proactive maintenance and suppor t with a focus on exceptions Instead of a schedule determining when to assess a proper ty’s or an asset’s performance , on-the-pulse information can offer the insight to deliver a more predictive approach Engineers can inter vene before a problem arises, avoiding more expensive repairs, breakdown and downtime

For engineers in the field and back-office staff, smar t digitally enabled automated business processes and workflows saves a great deal of paperwork Before developing our own solution within DMA itself, our engineers and admin teams spent an additional 10,000 hours filling in forms – namely logbooks, time sheets and

expense claims This type of ser vice management platform can also be used to great effect for front-line hotel employees too

Apar t from better managing buildings and the people that work on and in them, remote consolidated access to data through a single operating lens allows for standardisation across multiple sites, crucial to hotel chains which need to deliver a unified approach and the same levels of quality for all guests Using one platform to manage a whole chain also allows individual hotels to better utilise local suppliers boosting job oppor tunities and cutting the carbon associated with sub-contractors travelling across the countr y

A unified approach can also extend to the tech hotels use to directly engage with guests, giving them more control of their environment and providing a distinct and on-brand experience whichever location is visited One of our customer’s citizenM, has an award-winning example , which allows guests to choose a fully contactless stay Room ambience , including lights, blinds, temperature and media can be controlled via their app, as well as arranging housekeeping ordering food and checking in In general, ‘touchless’ is a trend that has stuck around since Covid, as our heightened awareness of germs and cross-contamination has lingered

What can be confusing for hotel owners and maintainers is the disparate tools used to track all these different elements There are unified platforms, making data collection streamlined and comprehensive By tracking and monitoring a wide range of workflow factors, businesses can gain deeper insights into customer behaviour, preferences, and trends This data can inform better decision-making, personalised maintenance strategies, and improved guest and employee engagement

Data analytics also lead to more sustainable practices, monitoring the energ y usage of infrastructure assets, for example Sustainability and carbon reduction seeps through ever y par t of an organisation, however When it comes to maintenance teams, by providing insights into key performance indicators, such as response times, first-time fix rates, breakdown frequencies and task resolution times, resources are better optimised, and less energ y (and expense) is wasted

What’s crucial for hotel owners, is that they choose par tners with specialist knowledge Suppor ting the operation of facilities such as spas restaurants bars and swimming pools – through remote technolog y and also physically - requires dedicated experience , with deliver y to the highest and most exacting standards

Tech can now lead the way, but it must be backed by competent human suppor t

Palé Hall Owners Add Pub To Their

Estate With A Pledge To Local Customers

Dan 49 who has cousins still living in the Dee Valley has opted for a complete career change , having spent the past two-and-a-half years as a front line Metropolitan Police officer in London

Prior that, he worked as a manager for Pret a Manger in West London and Selfridges food hall and at gastro pubs in Worcestershire , his home county

“It was only after I had been given the job at The Br yntirion Inn that I discovered that my grandfather, John Tustain, was landlord there for a number of years, ” explained Dan “Of all the places to work on the planet, I discover there is family

Energy for Rural Hospitality Businesses –

The Top Checkout Concerns as Told by B2B F&B

Buyers, And the Technology Your Business Can Implement To Prevent Them

By Louis Carbonnier, co-founder and President of Hokodo (www

Earlier this year Hokodo launched its inaugural repor t on the e-commerce habits and expectations of B2B buyers The repor t featured data collected from a sur vey of 500 buyers from businesses across the UK and EU, including a number of buyers in the food and beverage (F&B) industr y, who shared their thoughts about how suppliers could improve their customer ser vice , checkout experience and payment processes

The repor t found that 93% of F&B B2B buyers sur veyed make their purchases via online platforms Of this, 69% make over half of all their purchases online and 98% said they will make more or the same number of purchases online in 2024 as they did last year signifying the growing prevalence of e-commerce in F&B business trade

However only 2% of sur vey respondents said that they hadn’t experienced any issues at checkout at all - suggesting that the industr y has a long way to go to improve customer experience

With a huge propor tion of F&B B2B buyers making their purchases online , there s no room for poor checkout experiences

It’s time for B2B sellers in the F&B space to listen to their customers, improve their checkout process and ultimately boost loyalty Here are the top 3 issues encountered by B2B F&B buyers, and the technolog y solutions you can introduce to prevent them

BUYERS CITE LACK OF REAL-TIME INFORMATION AS TOP CONCERN

50% of B2B F&B sur vey respondents said that a lack of real-time information is their top concern when ordering online In an industr y where buyers are frequently placing daily orders, it’s essential that sellers are keeping on top of their stock availability so that customers aren’t left disappointed at checkout when they discover that what they were looking for isn’t available after all

Consider adopting inventor y management software to your online store This will allow you to meet the

needs of your customers fulfil all incoming orders and maintain a high level of customer ser vice preventing dissatisfaction

F&B BUYERS PREPARED TO ABANDON CART WITHOUT PAYMENT TERMS

F&B buyers are prepared to abandon their car t if they can’t shop on their own terms In fact, 86% of

sur vey respondents said that they will abandon a purchase if payment terms are not

meaning that if you ’ re not currently par tnered with an embedded

of priorities for the second half of the year

Integrating seamless trade credit options into your B2B e-commerce experience can be complex on your own, but with a trusted par tner it is simple , safe and suppor ted Find out what your customers want -

could var y from 30, 60 or 90 day payment terms, to instalments or trade accounts Payment terms

benefits to the seller too with embedded solutions available that allow you to get

while your customer still benefits from access to trade credit

POOR USER EXPERIENCE DRIVING CUSTOMERS AWAY

45% of F&B buyers said that they’d encountered

Solutions

can open their business up to new territories and customers and introduce a range of

not be feasible in a bricks and

premises However, this change comes with its

up-front and

that

and it’s

tial to keep up with buyer demands in order to stay ahead of the competition For tunately, there are plenty of accessible technolog y solutions on offer to improve the customer experience and subsequently gain their loyalty

KP Snacks Launches New League of Tyrrellbly Good Taste

Innholder Scholarships Open for Applications

while the General Managers Programme aims to suppor t general managers and senior hospitality professionals in identifying key challenges and oppor tunities facing hospitality businesses today

Speaking on the announcement of the Innholder Scholarships reopening, Dan Rose-Bristow MI, Chairman of the Master Innholders said: “The Master Innholders is committed to the hotel industr y its future and to developing the people who work in it, with the Innholder Scholarships being one of the ways we are helping to achieve this

They are a rare and unique oppor tunity for hoteliers to take that next impor

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 ”

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

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

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

£1000 in vouchers and a celebrator y meal for friends and family in a casual dining restaurant of their choice Fur thermore , the winning KP’s employer will get a piece

VK Enters Alcohol-Free Category

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 categor y, VK Blue 0 0% offers an added caffeine boost (32mg per 100ml, similar to standard energ y drinks), ensuring con-

sumers stay energised

Scaling Customer Value Through Democratised Data Collaboration

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

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

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

THE IMPORTANCE OF CUSTOMER DATA

By Hugh Stevens , UK

counted meal in exchange for a consumer ’ s phone number or email

Restaurants should consider what else they can do here to make their customers want to share their information In the era of smar tphone and Smar t TV-enabled deliveries, there s plenty of oppor tunity to reach more consumers with better messaging

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

THE VALUE OF COLLABORATION

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

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

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

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

The Craft Guild Of Chefs Launch Official ‘Chefs On The Pass’ Podcast

Independent Brewing Sector Sees Strong Sales And Demand But Financial Pressures And Market Access Restricting Growth

Figures released today show the total number of breweries in the UK has continued to decline despite the sector repor ting strong sales with a -29 net closure rate across the UK and no region in growth for the second consecutive quar ter

The figures released today by the SIB A UK Brewer y Tracker show the total number of active UK breweries now stands at 1748 a -29 net drop since the end of Q1 2024 The SIB A UK Brewer y Tracker takes into account all brewer y openings and closures to give an accurate picture of the number of active brewing businesses

The figures make for sobering reading, with small independent breweries struggling against rising costs and legacy Covid debt despite strong sales in the sector ; production volumes now having returned to pre-covid levels and cask beer production being in double digit growth*

“Independent brewers are repor ting good sales growth and strong consumer demand, yet breweries continue to close For most breweries the challenge is financial pressures from rising costs and market access, as well as lingering Covid debt – something SIB A has strongly lobbied Government for help on ” Andy Slee SIB A Chief Executive

With the price of a pint at an all-time high independent brewers cannot pass significant price rises in raw materials energ y and production on to their customers making access to market and help with financial pressures the most pressing factors in helping brewer y numbers stabilise

“Where independent beers are stocked they sell well They just need more oppor tunity to do so ” Andy Slee added

Examining the figures regionally it is clear the Midlands were by far the worst hit in the second quar ter 2024, with a Net closure rate of -11, followed by the East and South West who each saw a -4 net closure rate Scotland, the Nor th East and the South West faired only slightly better, each posting a -3 net closure rate The East and Nor th West experienced a more moderate -1 net change , with Nor thern Ireland and Wales both maintaining their brewer y numbers during the second quar ter, with no change to their net figure

Figures released today show the total number of breweries in the UK has continued to decline despite the sector repor ting strong sales, with a -29 net closure rate across the UK and no region in growth for the second consecutive quar ter

The figures released today by the SIB A UK Brewer y Tracker show the total number of active UK breweries now stands at 1748, a -29 net drop since the end of Q1 2024 The SIB A UK Brewer y Tracker takes into account all brewer y openings and closures to give an accurate picture of the number of active brewing businesses

The

Fullers Enjoy “Strong Start” to Year as Sales Grow

Christmas Comes Early For Hospitality This Year

NTIA Says Escalating Noise Complaints

Jeopardise The Future Of Night Time Economy

The Night Time Industries Association (NTIA) is raising serious concerns about the increasing number of noise complaints against licensed venues across the UK, which pose a significant threat to the vitality and sustainability of the UK’s night-time economy (NTE)

A recent Freedom of Information request from 20 London Councils revealed a 53% rise in noise complaints in London, from 2,440 in 2018 to 3,732 in the 2022/23 period Alongside this rise , Noise Abatement Notices have increased from 34 in 2018 to 51 in 2022/23 (Across 19 London Councils )

The NTIA stresses that this is a nationwide issue severely impacting an industr y still working through the cost of operating crisis and the legacy of the pandemic The surge in complaints and subsequent regulator y actions affected the livelihood of thousands of businesses and employees in the night-time economy, including bars, clubs, restaurants, and entertainment venues

Michael Kill, CEO of the NTIA, stated, “The substantial increase in noise complaints and Noise Abatement Notices highlights a growing challenge our industr y cannot tackle alone These figures not only show a shift in community tolerance but also underscore the urgent need for balanced urban planning and licensing that suppor ts both residents and

businesses ”

The night-time economy is a vital par t of the UK s and London s cultural and economic landscape Central and local governments must act immediately to address these issues, as par t of the planning reform process, which took center stage within the King’s Speech”

Sarah Clover, Licensing and Planning barrister at Kings Chambers said: Noise complaints form a significant propor tion of my work, and the numbers of cases are increasing dramatically This is a trend seen par ticularly since the COVID-19 pandemic , and the devastating effect that neighbour disputes have on hospitality and night time economy businesses is now at crisis level ”

The costs of litigation present huge burdens for businesses and local authorities, and this expenditure should be unnecessar y in functioning licensing and planning regimes The situation needs addressing urgently, but the long term solutions lie in legislation, and there are some clear steps that need to be taken without delay ”

The NTIA advocates for a cooperative approach between operators, licensing and planning depar tments, ensuring businesses are fairly represented in noise and nuisance complaints without community bias The

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

push for the “agent of change” principle in primar y legislation will be crucial, ensuring planners consider both business and residential spaces, protecting all par ties through necessar y mitigations

Changes in planning must safeguard social and cultural businesses, with a focus on coexistence A clear framework for decision makers is essential for implementing effective mitigations during planning and development

A spokesperson for the Mayor of London said: “Increasing numbers of noise complaints are a national issue but the Mayor is committed to making sure that life at night in the capital works for ever yone He included the Agent of Change principle in his London Plan to ensure venues aren’t threatened by new development, provides venues with ongoing help and advice , and works closely with boroughs to help them plan for life at night

“City Hall is proud to have funded Hackney’s Early Warning System to help manage noise issues effectively and this has seen a big reduction in complaints since December The Mayor will continue to work with the NTIA and do all he can to help to venues and councils to build a better London for all ”

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

AVLA represents the UK largest and most varied community of audiovisual creators, comprising various categories of rightsholders: producers, authors, performers, directors, and visual ar tists The AVLA licence covers an immense catalogue of works and rights not covered by other licensors For clarity, the AVLA licence does not replace the licences of other entities, and vice-versa

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

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

Attractions Survey Shows Slow Growth In Visitors With Numbers Remaining Below 2019 Level

VisitEngland published its 2023 Annual Sur vey of Visits to Visitor Attractions which reveals that while visits to attractions across England continued to recover last year, they were still significantly down on prepandemic levels

Tourism is, according to VisitEngland one of England’s largest, most valuable industries, suppor ting 200,000+ businesses, employing about 2 6 million people and, in 2023, generating £70 2 billion in domestic visitor spending

Overall visits to attractions in England continued to increase and were up 11% in 2023 compared to 2022 with the rate of growth slower than in the previous two years and with numbers down 28% on 2019 (see slide 7 of full trends repor t)

VisitEngland Director Andrew Stokes said: “It’s good to see continued growth in visits to our wonderful attractions and this sur vey underlines what we know from the industr y, that there remains ground to be covered to get our sector back to pre-pandemic levels and that the cost-of-living crisis continues to bite

Our exceptional attractions remain vitally impor tant to our tourism offer and it s no surprise international and domestic tourists are returning to our first-class museums and galleries and our world-beating castles and historic houses

With the summer holidays fast approaching I urge ever yone to show your suppor t, boost local economies through tourism and make magical memories in England’s high quality and varied attractions ”

Chief Executive of Historic England Duncan Wilson said: “These statistics give us a window into the challenges that many of England’s attractions are still facing, but it’s encouraging to see that numbers of visits are slowly climbing We know that visiting heritage attractions can do so much for our mental health and wellbe-

ing, so we want to see visitor numbers continue to grow Ever yone deser ves to access, and learn from, the places and spaces which helped to shape who we are ”

The sur vey, which gathered information from 1,513 English attractions, shows that growth was fuelled by the return of overseas visitors and an increase in school trips in 2023 International visits to England’s attractions were up 80% last year compared to 2022 Domestic visits to attractions in 2023 meanwhile saw a decrease of 2% on the previous year

Most regions saw admissions grow between 4-8% with London the exception seeing growth of 26% largely driven by international visitors Despite the high percentage increase the volume of attraction visits in London remains well below 2019 levels at -22%

The Tower of London was again in the top spot last year as the most visited ‘paid for’ attraction in England, with 2 8 million visitors, up 38% on 2022, although down 6% on 2019 Kew Gardens also retained second place with 2 0 million visitors, up 1% on 2022 and Chester Zoo came in third with 1 9 million, up 6% on 2022

The British Museum also regained poll position in the list of free attractions in England in 2023, with 5 8 million visitors, up 42% on 2022 although still down 7% on 2019 Second was the Natural Histor y Museum with 5 7 million visitors, up 18% on 2022 The third most

22% on

Tate Modern with 4 7

The highest levels of growth were seen in the ‘Museum/Ar t Galleries’ categor y, which

was

one of

sharpest declines in visitors because of COVID-19, with a 20% increase in visits in 2023 compared to 2022 ‘Places of Worship’ saw the second largest increase , up 19% on the previous year, and ‘Visitor/Heritage Centres’ showed recover y in visitor numbers last year, up 14% on 2022 ‘Historic Houses/Castles’ also saw good growth with a 13% increase in 2023 on the previous year

Signups Open For Prestigious National Cocktail Competition

The UK’s largest bar tenders organisation is hosting the search for the nation’s top cocktail maker in the return of the famed National Cocktail Competition, of which there have been more than 30 competitions since the Guild star ted 90 years ago

Bar tenders and mixologists from venues across the UK will compete in a high-stakes competition that tests their skills and creativity, with the winner progressing to take on the world’s best at the IB A World Cocktail Competition finals in Madeira this October

Hosted by the UK Bar tenders’ Guild, the UK’s largest bar tender trade organisation the theme of this year ’ s competition is to celebrate the 90th anniversar y

Each entrant will need to demonstrate both their technical skills and their creative vision, using a mix of spirits and bases to develop a unique set of cocktails that balance flavour, aesthetics and style to impress the judges

The UK winner will then go on to represent the countr y at the IB A World Cocktail Competition (WCC) in Madeira, Por tugal this October, where they will take on bar tenders from across the globe to prove that they have what it takes to be named the world’s best bar tender At the World Cocktail Competition the UK winner will be asked to focus their creations on this year s theme of Asian Fusion

Signups for this year s National Cocktail Competition are now open, and you can apply to enter here

Applications for entr y to the competition close on 12 August, with the National Cocktail Competition finals being held in London on 9th September

Once a winner of the UK competition has been crowned, they will then take on the world’s best at the IB A World Cocktail Competition on 31st October 2024, with the finals being held in Madeira Claudia Carrozzi, President of the UK Bar tenders’ Guild said: “The UK has some of the most creative and skillful bar tenders in the world Innovation and talent are ingrained in our national bar tending culture , and it’s always a thrill to see what the countr y ’ s best can bring when they’re put to the test

“Competitions like the NCC and WCC are vital to the continual development of our industr y The levels of professionalism and experience are a great showcase to both the UK, and the rest of the world, of the oppor tunities available for bar tenders and mixologists, and help to promote the wider hospitality industr y as well

Our competitors always bring such an exceptional level of skill and talent that makes it a true joy to witness them at work We’re really excited to see who becomes our next breakout star of the UK’s mixolog y industr y and to see them take on the best the world has to offer when they compete at the IB A World Finals in October ”

The competition also comes as the UKBG celebrates its 90th anniversar y, with celebrations planned to include the National Cocktail Competition and other activities across the year

“Over the past centur y, the UK Bar tenders’ Guild has been a constant advocate for bar tenders and hospitality staff across the countr y ” Claudia continued “Competitions like the NCC are just one of the ways that we continually look to elevate the profile of the industr y and we ’ re thrilled to be kicking off our 90th anniversar y with such a prestigious event ”

Maximising Revenue, Compliance and Customer Experience

Whether you ' re opening a new hospitality venue , renovating existing premises, or looking to comply with regulations, a lift could be the solution

Any hospitality business aims to provide unparalleled customer ser vice , facilitating easy movement for customers throughout the building and enabling staff to ser ve quickly and safely Lifts in hospitality settings generally fall into two categories: front of house lifts, which ensure smooth movement of people and occasional goods (such as luggage), and back of house lifts, which facilitate the transpor t of goods and sometimes staff

A front of house lift, depending on the size and needs of the establishment, is typically a passenger or platform lift

• Where stair s to a mezzanine floor or steps in front of the building create a barr ier for wheelc hair and buggy access , a step lift can provide a practical solution where install ng a ramp is not feasible

For moving customer s between floor s: In smaller establishments and existing buildings, a conventional platform lift may be sufficient For a more enhanced customer experience , a cabin platform lift, which gives the look and feel of a traditional lift, could be ideal Platform lifts benefit from lower pit and headroom requirements and involve less building work than a conventional lift

For larger establishments and new buildings, the primar y choice should always be a passenger lift, as it can robustly handle high volumes and frequent use

Not only do these lifts improve overall customer experience but also ensure inclusive access Failure to give equal, dignified access is a breach of the Equality Act and with the Purple Pound valued at £274billion per year,

PubAid Calls For Pubs To Be Key Part Of Starmer’s Plan To Celebrate Grassroot Football Club Supporters

Co-founder of PubAid Des O’Flanagan is calling for pubs to receive widespread acknowledgement for the suppor t they give to grassroots football and spor ts clubs in their communities following the Prime Minister s announcement that he wants to break down barriers in football

Sir Keir Starmer has said following the recent run in the men s Euros 2024 tournament and the Lioness’s victor y in 2022 that he wants to break down the barriers of oppor tunity in the spor t This, he states, includes “celebrating those who keep the beautiful game alive in our communities and clubs ” Des O’Flanagan, one of the founders of the working group PubAid which is the positive voice for pubs and their impact on communities, says pubs need to be included in this celebration and be factored into the Government’s conversations on how to better suppor t and grow clubs in communities

He said:

up by the nascent FA in the Freemason’s Tavern in Covent Garden, London, in 1863; and The Sandon in Anfield, Liverpool, was the bir thplace of both Ever ton and Liverpool football clubs

“These instances are not unusual Many of our countr y ’ s most cherished spor ting institutions have similar stories to tell and the relationship continues today at grassroots level

“Many pubs sponsor a local kit, provide free food after matches, act as a meeting place and even provide free accommodation for visiting players

“Whilst the details of exactly how the new Government plan to break down

Tourism Business And NGOS Call For Global Action To Recognise And Support Climate-Vulnerable Communities

A new repor t out today highlights the role the travel industr y must play in delivering a just climate transition The repor t Climate Justice in Tourism: an introductor y guide aims to kick-star t a much-needed conversation about the action companies can take to ensure no destination is left behind

Against a backdrop of increasingly frequent and severe weather events, and with 2023 the hottest year on record, the repor t calls on the travel industr y to urgently coordinate resources and allyship for communities most at-risk from climate change , par ticularly those who rely heavily on tourism The repor t also calls for action to make emissions fairer, for instance through a frequent flyer levy, given that 1% of the world’s

population (mostly from richer countries) is responsible for over 50% of aviation emissions, and with emissions expected to keep growing

The repor t’s findings are the independent conclusions of a collaboration between the Travel Foundation, the University of Waterloo, Tourism Cares, the Center for Responsible Travel (CREST) and Cuidadores de Destinos Climate justice is defined as “recognising the unequal responsibility that cer tain groups bear in relation to greenhouse gas emissions”, placing “those who are most vulnerable to climate change , and who are often the least responsible for causing it” at the centre

While more travel companies are significantly increasing investment in climate action, the repor t finds that published plans show little evidence of action to address climate risks, either to businesses or the communities where they operate , nor are they taking account of the perspectives of those communities Yet businesses working with their suppliers and the wider community in vulnerable destinations are likely to emerge stronger, with resilient supply chains and enhanced reputations Tourism leaders can find new ways to collaborate at scale , to coordinate suppor t for local small businesses, and prioritise investments that strengthen the communities most dependent on tourism and most at risk from climate change

Dr Bobbie Chew Bigby, lead author of the repor t, said: Climate action is par tial if it ignores the unequal impacts and challenges of the climate emergency on supply chains, places and communities – and may even lead to unintentional harms And so – aside from the clear social, ethical and environmental imperatives –our repor t highlights the business benefits and significant oppor tunities for those taking a climate justice approach, as well as the mounting risks of not doing so We hope this encourages action-oriented conversations, par ticularly involving communities at the sharp end that are not currently being heard ”

Organisations representing the travel industr y have welcomed the repor t The World Travel and Tourism Council said it “raised impor tant questions” and “ we must now collaborate and par tner with communities to find answers and build a fairer future ” The World Sustainable Hospitality Alliance called the repor t “ a vital beacon, guiding us towards a more equitable and resilient world ”

The repor t concludes with 10 ideas “that could be rapidly brought to life” to scale collaborative action for climate justice in tourism

FOR EXAMPLE:

• A

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

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

Stay Cool with Gasket Guy

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!

Gala Tent

ENTERTAINMENT

Outdoor Spaces

Design and Refit

New Stock Chair Ranges from ILF

Design and Refit

The Absolute Solution To Your Interior Design Needs

It’s The Small Touches That Make A Big Difference: British Luxury Lampshades Design and Refit

Enhance

Find

Subjects

Sanicom. Proven & Reliable Pump Solution for Hospitality Design and Refit

Leading the Way in Table Numbers & QR Code Labels for the Hospitality Industry

Brunel Engraving proudly stands as the UK’s foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs These meticulously crafted items ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings By utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus, promotions, and other per tinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process

At Brunel Engraving quality is paramount Our ISO9001 accreditation ensures that ever y product meets stringent standards of excellence reflecting our

unwavering commitment to customer satisfaction Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot

In addition to our signature rotar y engraving we offer a comprehensive suite of printing and engraving techniques including laser engraving chemical etching and various printing methods This diverse range of capabilities allows us to cater to the unique needs of

establishments our

numbers and QR

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Design and Refit

CUSTOMER FEEDBACK

Mayfair Furniture

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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