CLH Digital - Issue #224

Hospitality Sector Welcomes Interest Rate Cut

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A

WELCOME INTEREST RATE CUT – BUT MUCH MORE IS NEEDED FOR HOSPITALITY

ongoing challenges faced by operators

Although the reduction is small, it is a step in the right direction, providing some financial relief to businesses that have been grappling with a perfect storm of rising costs and decreasing footfall since the pandemic , us included!!

The hospitality industr y has been hit hard by a combination of factors Increased supply chain costs, energ y price surges, and a slow return to pre-pandemic levels of customer footfall have created significant hurdles for pubs, bars, and restaurants The interest rate cut, while limited in scope , can help ease the burden of debt and operational expenses, allowing businesses to allocate resources more effectively

However, this cut is merely a star ting point, and there is still a long way to go to restore the sector's competitiveness and stability The hospitality industr y needs comprehensive suppor t and reform to fully recover and thrive in the long term

Last November, the announcement by then-Chancellor Jeremy Hunt to extend the 75% business rates relief until 2025 was met with relief by many in the industr y While this extension provides temporar y respite it is not a permanent solution The freezing of the Small Business Multiplier offers limited assistance , while the Standard Multiplier, affecting businesses with a rateable value of £51,000 or more , continues to rise with inflation and will end in March 2025

Business rates remain one of the most outdated and unjust tax systems facing the hospitality sector This system has failed to adapt to the digital age , dispropor tionately burdening brick-and-mor tar establishments that are vital to the UK's economy and culture Hospitality businesses are significantly overpaying under this system, stifling their ability to innovate and compete

A comprehensive review and reform of business rates are urgently needed The government must create a fairer and more equitable tax framework that recognizes the unique

challenges and contributions of the hospitality sector

In addition to the challenges posed by business rates, the UK continues to impose some of the highest alcohol duties in the world, as confirmed by the recent Euros These duties are significantly higher than those in most EU countries, placing an additional financial burden on operators For the hospitality sector to thrive , there needs to be a reassessment of alcohol duty rates to ensure they are competitive and do not disadvantage UK businesses

While the interest rate cut is a welcome measure it is clear that more substantial suppor t and reform are required to sustain the sector in the long term The government must take bold steps to address these challenges, ensuring that the hospitality industr y can compete on a level playing field and continue to drive economic growth and employment

On a separate note , new rules regarding tipping are set to be introduced, and it is crucial for operators to prepare Back in the day, when I ran my bar/bistro, tips were handled simply staff would contribute to a communal jar and divide them among themselves, including those left on credit cards (which were rare , and I was too lazy to calculate fees) Now, however, tipping has become more complex, with regulations requiring careful navigation

To help our readers adapt to the upcoming changes, we will be consulting exper ts to provide guidance on the dos and don'ts of the new tipping legislation Stay tuned for insights on how to manage tips effectively and in compliance with the latest rules In conclusion while the interest rate cut is a step in the right direction it is just the beginning The hospitality sector needs major reforms and sustained suppor t to overcome the challenges it faces and to ensure its long-term success and competitiveness I can always be contacted at edit@catererlicensee .com

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

Hospitality Sector Welcomes Interest Rate Cut

meaningful and much-needed boost for hospitality businesses ”

WARM WELCOME

Federation of Small Businesses (FSB) National Chair Mar tin McTague said “This rate cut was desperately needed, and small firms will give it a warm welcome as a harbinger of more cuts yet to come

“This

on businesses within the night time economy, exacerbating financial pressures and hindering recover y effor ts post-pandemic The reduction in interest rates is a positive signal that will help alleviate some of these financial strains providing much-needed relief to our members ”

“Lower interest rates will reduce borrowing costs enabling businesses to invest in growth create jobs and continue to provide the vibrant nightlife that is so vital to the cultural and economic fabric of our cities This move will also help to stimulate consumer spending, which is crucial for the sur vival and prosperity of nightlife venues, events, and associated industries

While this decision is a step forward, we must remain vigilant and continue to advocate for fur ther measures that suppor t our sector The night time economy is a critical par t of the UK s overall economy, and it is essential that we ensure its sustainability and resilience in the face of ongoing challenges ”

We look forward to working with the Bank of England, government officials, and other stakeholders to build on this progress and secure a thriving future for the night time industries ”

MUCH NEEDED BOOST

Allen Simpson, Deputy Chief Executive of UKHospitality, said: “I hope this will provide some relief for businesses that are continuing to pay back Covid loans, and encourage consumers to spend

“Now is the time to press the accelerator on growth We need to see interest rates continue to fall, and for the Government to urgently implement its promised reforms to business rates Combined, this will see a

“The base rate’s previous high plateau placed huge pressure on small firms, adding to a difficult operating environment which has been making it far too hard for small firms to grow Today’s cut will not reverse or immediately stem the financial pain, but it signals that – finally – things are moving in the right direction

“Small firms have been telling us for some time that it is hard for them to access affordable finance , an issue which is a significant barrier to growth – ever y finance application that is denied, or ever y loan request that isn t submitted in the first place due to high interest rates or pessimism about the state of the lending market means a missed oppor tunity for investment and expansion

“There is a place for the Government now to act decisively so small firms can be confident in borrowing money to invest – that means taking decisive action to end poor payment practices and closing the regulator y gap on personal guarantees which leaves so many entrepreneurs fearing for their homes when they take a risk

“Unlocking economic growth is the Government’s stated goal, and ensuring that small businesses with big dreams for the future are able to get the funds they need to put their plans into action is a key component of stimulating the economy ”

RATE CUTTING CYCLE

lpesh Paleja Interim Deputy Chief Economist at the Confederation of British Industr y said: “Today’s decision to cut interest rates was on a knife-edge , as illustrated by the narrow majority of the Monetar y Policy Committee voting in favour At best, there is only mixed evidence that inflation persistence has been defeated While the labour market is loosening and wage growth slowly easing, the unexpected strength in ser vices inflation remains a red flag

“We still think that today’s meeting marks the star t of a rate cutting cycle , but the pace of this is now more uncer tain Several MPC members will be looking for more definitive signs of inflation persistence easing, to be swayed towards reducing rates fur ther They will also be conscious of continued upside risks to inflation, with economic growth firming and sur vey measures of manufacturing pricing pressures picking up ”

Supporting The Hospitality Sector With Access To Finance

By Morgan Keating, Licensed & Leisure Specialist Relationship Manager, Allica Bank (www.allica.bank)

It seems barely a week goes by without the stor y of another pub calling last orders In fact, data suggests that nearly 800 pubs became insolvent in 2023 This is indicative of a wider problem in the hospitality sector as a whole Margins can be ver y tight in hospitality and competition is fierce

Combine this with Covid lockdowns, energ y prices rising off the back of conflict in Ukraine and higher interest rates squeezing disposable incomes – all of which has seen hospitality spend per head decreasing – and we can see why the 2020s so far have been especially difficult for those in the hospitality sector

Despite this it remains the case that UK hospitality is a hugely valuable industr y, contributing around £93 billion to the UK economy, according to UK Hospitality Likewise , with interest rates cooling and energ y prices stabilising, hospitality spend per head is likely to see some recover y in coming years

So, with millions of Brits and tourists alike looking for ways to eat, drink and explore the best the countr y has to offer – there’s still huge potential in hospitality The question is what can businesses do to get ahead of the challenges and capitalise on these oppor tunities?

This is where innovation comes in and, by extension, capital to invest in businesses to grow capacity and find new markets Difficulty accessing finance has been holding many good hospitality businesses back The UK’s financial sector has some responsibility here Banks are sometimes ner vous about lending to the hospitality sector following the tricky few years that the sector has had

Alongside this there is a more perennial issue in the ways in which the banks approach their relationship with the hospitality sector

My own experience is that some banks are actively tr ying to get many viable hospitality businesses off their books This is because the process of putting a loan together for a complicated hospitality business, which might have seasonal income and changeable overheads, can be difficult

This represents a good business oppor tunity for my own bank Allica, which is building a business around taking a detailed approach to each of our business customers For viable businesses looking to grow and invest however, the one-size-fits-all approach of many lenders is deeply frustrating This is especially so given the challenges businesses have faced the last few years After all, any hospitality business that has come out the other side of a global pandemic , spiking energ y prices and a cost of living crisis is demonstrably resilient Despite this, these businesses remain underser ved

There are steps hospitality businesses can take themselves however, regardless of the reticence they may experience on the par t of the high-street banks When I’m talking with hospitality businesses I often find that they aren’t looking far enough ahead and may be applying for finance too late When thinking about finance the fur ther forward a business can plan ahead the better Even if you think you might need finance two years down the line , begin that conversation now, with a broker,your bank relationship manager (if you have one), or other professional adviser

Businesses should shop around too and force banks to compete against each other

Beyond hospitality SMEs in the UK generally are under-ser ved by the high-street banks with interest rates that aren t competitive and a lack of access to financial advice The banks often find SME loans too small to refinance and so compete for corporate clients instead Stepping back from the huge SME market is a big mistake for the banks, but SME customers too need to put what pressure they can by taking their business to banks that will give them the finance and the time that they deser ve

While it’s been a challenging time for the UK’s pubs, restaurants and hotels, the future's looking brighter Finance will be key to driving innovation and fur ther growth in this sector and, despite many banks having been unsuppor tive of hospitality, there are options out there The key thing is to think long-term and be prepared when applying for finance It’s always better to be applying for a loan to invest in - for example - an extension on the hotel or new kitchen equipment - rather than to deal with day-to-day cash flow pressures

Owners Ordered to Restore 300 Year Old London Pub

City Hoteliers Back Bristol Balloon Fiesta

tion of the festival for the crew and balloon teams

In March this year the Bristol Hoteliers Association (BHA) called on businesses to

The call came after event organisers announced the festival would return to Ashton Cour t this summer but for three days rather than the usual four

There had been some question marks over the future of the event, which in recent years has been adversely affected by poor weather, the Covid-19 pandemic , rising cost of living, inflation and challenges in the supply chain

Switching from four days to three will help save money although event organisers say they plan a ‘Fiesta Week’ in the run-up to the evet itself, with a series of local balloon launches throughout the week, and ‘local heroes’ being given the chance to enjoy a flight

Since then, organisers contacted the BHA to ask if member hotels might be prepared to help with some accommodation needs, and the hotels responded Leonardo Hotels, the Radisson, The Bristol, Clayton and Delta

BHA Chair Raphael Herzog said: “Ever y time it takes place , the balloon fiesta provides a welcome boost to our businesses as many people look for accommodation in the city when they come for the event

“It’s therefore only right – especially after we urged Bristol’s

Government Publishes Updated Remit for Low Pay Commission ahead of 2025 NLW Recommendations

The Depar tment for Business and Trade has published an updated remit for the Low Pay Commission following Labour’s victor y at the General Election

The government has said it is determined to deliver a genuine living wage backed by evidence and consistent with delivering inclusive growth for working people and competitive businesses across the UK, and has asked the Low Pay Commission to recommend a National Living Wage which should apply from April 2025

This should, the government says, take into account the impact on business, competitiveness, the labour market, the wider economy and the cost of living, including the expected annual trends in inflation between now and March 2026

The updated Low Pay Commission remit covers the following areas:

es are passionate about properly rewarding them for their crucial role

The Government has asked the Commission to ensure that the rate for workers aged 21 and over does not fall below two thirds of median earnings

The Low Pay Commission has been tasked with recommending a separate rate for 18-20 year olds in 2025, with a view to removing age bands for the National Living Wage rate in the future

The Government has asked the Commission to consider the impact of its recommended rate on business, the labour market, competitiveness, the wider economy, and the cost of living, as well as inflation trends

Kate Nicholls, Chief Executive of UKHospitality, said: “Our staff are the lifeblood of hospitality and business-

“That’s why we agreed with the current remit of the Low Pay Commission to maintain wage rates at 66% of median earnings which will see the Living Wage increase at twice the rate of inflation After all, this is the basis upon which hospitality businesses have been planning and budgeting

“However,

“With

Euros and Sunshine Heat Up Drinks Sales 14%

Government Pledges ‘Further Measures on Tipping’

CAMRA Hits Out at Whitebread “Mass Pub Closures”

The Campaign for Real Ale has expressed ‘utter dismay’

Chief Executive , has written to Whitbread asking the Board to reconsider their decision, highlighting inconsistencies between the company s stated values and the actions that have been taken

The letter outlines the Campaign s utter dismay upon hearing the news and highlights online statements that Whitbread has made about their ‘trusted brand’, ‘culture and values’ and commitment to ‘make a positive contribution to the communities’ that the brand’s outlets ser ve

C AMRA’s exper t pub-saving campaigners are also concerned about how the conversions have taken place Whitbread have been able to use a grey area in the current planning system in England that makes it easier to claim that pubs are in fact restaurants, which makes change of use more likely to be granted

C AMRA s National Planning Policy Adviser, Paul Ainswor th, said: “Concerningly, it appears that most of these pubs have been closed to the public , under the argument that they are restaurants, and worr yingly most local authorities have accepted that

“We are now campaigning for a legal definition of a pub for planning purposes so that if you can buy a drink at the bar without purchasing a meal, the venue would be considered a pub “In the wake of scandals such as the scandalous Crooked House demolition, unacceptably high levels of unlawful conversions and demolitions, and now this, we need the new Government to act now to strengthen planning protections and enforcement options for local councils ”

In the letter, Stainer says: “I would ask that you carefully reflect on whether the actions that you have put in train align with your previous commitments, and your outlined values I would argue that they do not “Closing a pub – which is a community amenity facility and gathering space – to the local community that it ser ves is not only contrar y to the aims of your Environmental, Social and Governance strateg y it will also impact upon your ability to maintain that you are a ‘trusted brand’ ”

Consumers Increasingly Weighing Up Brand Loyalty with Affordability

Despite the cost-of-living crisis easing, it continues to play a significant role in shifting consumer behaviour, forcing brands to reconsider how they can inspire loyalty in an environment where consumers are looking to reduce their outgoings according to a new repor t from adver tising platform Cardlytics

The State of Spend: Customer Loyalty repor t, based on the spending habits of over 22 million UK bank accounts along with a poll of 2 000 UK adults conducted by Opinium assessing customer loyalty, found that - despite consumers being increasingly cost-conscious - there is still room for brand loyalty to influence spending behaviour

Seven in 10 (69%) UK adults view trust in a brand as impor tant to them when making a purchase , whilst three fifths (59%) say that they have been loyal to brands for “ as long as they can remember” - a clear indication that brand loyalty is well and truly alive However, par ticularly off the back of the cost-of-living crisis, affordability is vital in shaping and influencing purchasing habits UK adults rank price as the most impor tant factor in the decision-making process, followed by trust in a brand and convenience

This repor t examines three specific categories - retail, hospitality and travel - which together demonstrate a clear trend of customers having to balance commitment to the brands they know and love , with limiting financial outgoings With consumer behaviour in flux the repor t includes analysis on some of the factors creating this environment along with recommendations for business leaders on how they can inspire brand loyalty whilst also attracting to new customers

UK RESTAURANT-GOERS HAVE A GREATER APPETITE

FOR WHAT THEY KNOW

The dining sector is generally one of the first areas of discretionar y spend that consumers cut when times are tough With overall spending in restaurants down 8% in 2024 (following a 14% rise in 2023) but spending per trip up by almost a fifth (16%), it s clear to see the challenges that brands and consumers face in the current environment Price remains the key driver for customers when it comes to eating out, but other factors, including loyalty, quality, and trust remain relevant

Over half (54%) of adults choose to return to restaurants they have visited before over tr ying new alternatives, showing that consumers remain risk averse as economic pressures on households continue to build Despite this, a similar number (54%) of consumers are more likely to visit a new restaurant if they offer a discount voucher or cash back rewards system; while 45% of UK households are more likely to visit a restaurant if it offers rewards for returning customers This is evidence of the potential for data-driven tactics to enable restaurants to drive greater footfall and sustain their existing customer base

AFFORDABILITY TRUMPS LOYALTY WHEN IT COMES TO THE WEEKLY FOOD SHOP

Two-thirds (64%) of respondents named affordability as the most impor tant factor when deciding where to shop, a clear indication of impact of record levels of inflation on consumers ’ disposable income

Despite consumers being increasingly cost-conscious, three in five (61%) said they are more likely to visit a store or supermarket if it offers a loyalty or rewards system – rising to 70% for the 18-34 demographic In an environment where brand loyalty has come under question, this research shows how solutions such as targeted offers and rewards can inspire commitment to brands

Indeed, loyalty remains an impor tant factor for many consumers, with over half (54%) choosing to travel to shop at their preferred supermarket, even if other options are closer This should ser ve as fur ther encouragement for supermarkets that reward their customers for staying faithful, par ticularly in times where confidence in spending is low

HOLIDAYMAKERS BALANCE BRAND FAMILIARITY AND COST

When it comes to travel, affordability is key, but building brand loyalty is a clear oppor tunity - with 69% agreeing that trust in a brand is impor tant when making a purchase Brands that can unlock insights from their data and provide tailored offers will thrive - building greater trust in a time where competition is rife

Over the last two years, budget airlines have seen a boom, with the total number of trips increasing from 1 750 000 in 2022 to 2 400 000 in the first six months of 2024 (already a 37% rise) whilst non-budget airlines have only increased from 509 000 to 590 000 (a 15% uplift) across the same period

Equally the volume of domestic travel has doubled between 2021 and 2024 Whilst this could be down to more people recognising the beauty of the Cornish coast or Yorkshire Dales, affordability is likely to be a key factor driving this uplift The average transaction value of a domestic holiday (£110) is £20 cheaper than a budget airline flight (without the additional expense of accommodation), less than a third of the price of a non-budget airline , and almost a fifth of the price of a package holiday abroad

Lucy Whittemore , Senior Vice President of UK Adver tising said: Whilst affordability will always be key for consumers, par ticularly in tough economic times for consumers and households, building brand loyalty is key Whether it’s restaurant-goers sticking with what they know, par ticularly when they’re rewarded for it, or customers travelling fur ther than they need to take advantage of their favourite supermarket’s loyalty card system, consumers are making savvy decisions based on what suits them – and often, which brands treats them best

“For businesses in hospitality, retail, and travel, where competition is high and interaction with customers is frequent, data will be key By gleaning insights from customers’ spending data, brands can create , tailored, relevant offers for consumers – both new and existing This can help them build a deeper connection with the customer, fostering loyalty and trust to drive footfall and incremental growth in spend ”

Foodservice Inflation Drops For A Full Year But Month-On-Month Rises Return

Year-on-year inflation in the foodser vice sector has fallen for 12 months in a row, the latest Foodser vice Price Index (FPI) repor t from Prestige Purchasing and CGA by NIQ reveals Inflation in June 2024 stood at 3 6%, a rate now considered normal for the industr y The 12 consecutive months of decline are a ver y welcome trend for both businesses and consumers who have faced several years of historically high inflation

However, the Index also recorded month-on-month inflation of 1 3% in June after a period of deflation or only fractional inflation, this is the largest increase in 12 months and a return to similar levels seen 5 months ago This shift suggests that while the overall inflationar y trend is encouraging, price fluctuations remain a challenge for the foodser vice sector

Of the ten categories of the Foodser vice Price Index, only Vegetables remains in double-digit inflation driven primarily by the potato market where poor weather conditions have impacted 2023 crops and availability

leading into the 2024 season Adverse weather has also impacted other outdoor vegetables, causing delays in planting and poor availability during the seasonal crossover, and pushing up prices for carrots, onions and brassicas More positively, two categories of the Index recorded year-on-year deflation to ease pricing pressures Shaun Allen, Prestige Purchasing CEO, said: “While the year-long trend of falling inflation is encouraging, the return to month-on-month increases ser ves as a reminder that the market remains volatile Operators should remain vigilant and closely monitor price fluctuations to ensure their businesses are well-prepared for any future challenges ”

Reuben Pullan, Senior Insight Consultant at CGA by NIQ, said: “Twelve continuous months of decline in inflation have brought much-needed respite on the cost challenges that have besieged the foodser vice sector lately Along with an easing of some other input prices and consumers ’ improving spending confidence , it builds optimism for a strong remainder of 2024 but a return to month-on-month inflation warns us that prices are likely to stay volatile for some time to come ”

The Taylor Swift Effect And Improving Consumer Confidence Boosts UK Hotel Sector In June

hotel sector continues to show its resilience despite the cost pressures faced by the industr y Encouragingly these costs appear to be easing which should give hoteliers some breathing space Consumer confidence is slowly making a return and booking a UK trip appears to be top of the priority list, despite the absence of any prolonged sunshine as

Thomas Pugh, economist at RSM UK, added: ‘The strength of accommodation prices takes a lot of the blame for ser vices inflation rising back to 7% after dipping to 4 5% in Januar y

“The positive result for the UK hotel sector last month is another piece of evidence suggesting that the strong economic recover y continued in June Indeed, it appears that improvements in consumer confidence and real disposable incomes are feeding through into stronger demand for hotel rooms

“We expect consumer spending to continue to increase through the second half of this year and in 2025 as real incomes rise , which should fur ther suppor t demand for hotel rooms However, with inflation in the accommodation sector running at around 7%, compared to 2% inflation overall, price pressures in the industr y are clearly still an issue ”

A Guide To Dealing With Unlawful Occupiers

By James Parratt, Associate in the Real Estate Disputes team at Thomson Snell & Passmore

“Squatting” or “trespassing” is where someone occupies proper ty without the permission of the owner

Removing squatters can be expensive and time consuming A proper ty owner may become criminally liable if they are unaware of what they can or cannot do Accordingly, proper ty owners should understand their rights when dealing with squatters

WHAT DOES THE LAW SAY?

It is a criminal offence to squat in residential proper ty i e houses, flats, and doing so carries a maximum penalty of six months in prison, a £5,000 fine , or both

Whilst it is unlawful to occupy buildings that are not residential without the owner ’ s permission, it is not a criminal offence

This distinction is impor tant

The police may attend a non-residential site occupied by squatters to prevent a “breach of the peace ” although seeking the removal of squatters will be a civil matter

Squatters may erect a sign which states that the building they are occupying is not residential and s 144 of

Legal Aid

Sentencing and Punishment of Offenders Act 2012 (usually shor tened to “LASPO") does not apply

A proper ty owner must not attempt to forcibly regain possession of the proper ty or evict squatters The use or threat of violence against squatters is a criminal offence and could result in incurring criminal liability

What options are available to remove squatters from my proper ty?

The enforcement of a possession order will remove squatters from non-residential proper ty There are different routes to obtaining a possession order :

• Obtaining a possession order in the County Cour t or High Cour t; or

• Obtaining an Inter im Possession Order ( IPO ) and then a f nal possession order

OBTAINING AN ORDER FOR POSSESSION

Applications for an order for possession must clearly set out the circumstances surrounding the squatters’ occupation the squatters’ details (to the extent they are known) and the grounds that the proper ty owner is seeking to rely upon to obtain possession Where proper ty owners are unsure of the identity of the squatters, the squatters would be joined to proceedings as ‘ persons unknown’

Proper ty owners are required to ser ve notice of their application on the squatters Where proper ty owners are attempting to effect ser vice on persons unknown , this may be done by attaching copies of the documentation to the proper ty where they are clearly visible , such as on the main door

Proper ty owners may tr y to recover compensation or damages from the squatters, although practically, it is usually ver y difficult to enforce a money judgment against squatters

If the application is successful, an order for possession will be made ordering the squatters to vacate the proper ty by a cer tain date

It is necessar y to appoint bailiffs to enforce the possession order The bailiff will warn the squatters to leave , failing which they will return to forcibly remove them

An application can be made in the High Cour t in exceptional circumstances including where there are complicated issues of fact or law, a substantial risk of public disturbance or a substantial risk of serious harm to persons or proper ty This could include circumstances where the site is par ticularly hazardous or where there is a significant risk of damage to the proper ty

OBTAINING AN INTERIM POSSESSION ORDER (“IPO”)

The IPO procedure aims to make it quicker to recover possession although damages cannot be claimed (to the extent they are wor th pursuing anyway) and there are a number of procedural hurdles to overcome that make IPOs less attractive than ordinar y possession claims If a proper ty owner wishes to make use of the IPO procedure they must act quickly by making an application within 28 days of learning of the squatters’ occupation

The first hearing will usually take place quickly, possibly within a week, of the application being issued at the Cour t If the Cour t grants the IPO at that first hearing, the IPO must be ser ved on the squatters within 48 hours

The squatters then have 24 hours to vacate If the squatters do not vacate within this timeframe , they will be committing a criminal offence and the police can remove them Once the squatters have vacated, proper ty owners should secure their proper ty

A second hearing will then take place to decide if a “final” order for possession should be made

The IPO route is an effective way of evicting squatters quickly, although the trade-off is that this route is typically more expensive than the alternatives as there are more steps that a landowner has to take to persuade the Cour t to grant an IPO

WHAT DEFENCES MAY SQUATTERS HAVE TO

CLAIM FOR POSSESSION?

Squatters may advance a defence or attend a hearing The following defences may be available to squatters in respect of possession proceedings dependent on the circumstances:

• The squatter s show that they have some r ight to occupy the proper ty (for instance as a tenant or licensee)

• The proper ty owner does not have an immediate r ight to possession (for example there is an existing tenanc y to a third par ty)

• The proper ty owner has not ser ved documents correctly

• The proper ty is not solely occupied by squatter s

Such defences may act to delay proceedings allowing squatters more time to find alternative accommodation or in rarer circumstances, may defeat possession proceedings entirely

WHAT IF THE SQUATTERS RETURN TO THE PROPERTY?

If the squatters return to the proper ty following enforcement of the order the proper ty owner may apply for ‘restitution’, allowing them to enforce the original order without the need to issue a fresh claim

What can I do to prevent squatters occupying my proper ty?

• Monitor and attend the proper ty regularly

• Put in place secur ty measures suc h as alarms and sur veillance

• Stop the supply of utilities if the proper ty is vacant

• Have adequate insurance cover in place

• Consider instructing a proper ty guardian to look after the proper ty

Stonegate Agrees Refinancing Deal

Reduce Cost of Doing Business Chancellor Urged in Upcoming October Budget

Chancellor or Rachel Reeves has been urged to implement vital measures to help the hospitality on trade sector in her first budget on October 30th

The chancellor confirmed yesterday (July 29) the date of the budget, Labour’s first since taking office after the election on 4 July, during a statement in the Commons in which she accused the previous Conser vative government of misleading the countr y about the amount of public money they had planned to spend

Ms Reeves made her statement following an urgent a Treasur y review into the government finances, which she said had uncovered a £22bn black hole

The budget, which sets out the government’s plans for the economy, will be held alongside the full economic and fiscal forecasts from the Office for Budget Responsibility”, Ms Reeves said, and would be “ a budget to fix the foundations of our economy ”

“It will be a budget built on the principles that this new government was elected on, ” she added

The chancellor promised to treat taxpayers money with respect by ensuring that ever y pound is well spent”

Ms Reeves added that she will ensure all public spending represents value for money

And she promised to not raise taxes on working people

“That means we will not increase national insurance , the basic , higher or additional rates of income tax or VAT, she said, repeating what Labour said during the election campaign

Calling for urgent sector suppor t British Beer and Pub Association CEO Emma McClarkinsaid: “The beer and pub sector is committed to ser ving communities, creating jobs and providing critical economic growth across the countr y In order to deliver this we need to see a reduction in the cost of doing business ”

During the election campaign the Chancellor highlighted the impor tance of suppor ting Britain s beer and pub sector when she announced a five-point plan for pubs Central to that plan was the need to reform the business rates system that currently penalises bricks and mor tar business like pubs that pay five times more than their share of turnover While the Treasur y work out the details of how best to implement this critical reform, we need the Chancellor to confirm that the vital 75% relief will be maintained so that one of the core cost components of doing business can be controlled ”

“Likewise , to make sure that the price of a pint remains affordable , the Chancellor needs to cut beer duty,

especially after the European football championship brought into sharp focus just how much British beer drinkers are been taken advantage of, especially when you consider that British duty rates are twelve times those of Germany or Spain ”

“As the Chancellor prepares for her first Budget over the summer, we have also called on her to examine what the optimal VAT rate should be for pubs selling soft drinks and food as par t of a fair and sustainable tax and regulator y framework for pubs that both suppor ts economic growth and underpins the social and community value that pubs uniquely provide to local communities

Michael Kill, CEO of the Night Time Industries Association said:

“Following today’s address by the Chancellor of the Exchequer regarding the £20 billion deficit left by the previous administration, we are closely monitoring the developments and potential solutions being considered As we anticipate the new government’s Autumn budget, scheduled for 30th October, today’s narrative indicates that difficult decisions lie ahead

We are relieved that, for now, our sector remains unaffected However, we must emphasise that the nighttime economy is extremely fragile Any abrupt changes in the upcoming budget, such as reductions in the current relief on Business Rates or increases in taxation could have catastrophic consequences for our industr y

What we urgently need is a comprehensive budget that fosters stability and generates growth, considering the unique challenges faced by proper ty-led businesses through business rates and cultural businesses through a potential new VAT cut This suppor t is crucial to help us navigate the period between reaching the recently achieved 2% inflation rate and the time it takes for this figure to show tangible reductions in current operating costs, thus suppor ting frontline businesses grappling with exorbitant expenses

As we await the Autumn budget, we urge the government to recognise the delicate state of the night-time economy and to implement measures that will sustain and suppor t our industr y through these challenging times ”

Allen Simpson, Deputy Chief Executive of UKHospitality, said: The Chancellor s announcement today makes investing in growth more impor tant than ever Our sector is well placed, with presence in communities across the UK, to help the new Government get the economy moving, provide more people with jobs, invest in the future , and bring in the taxes needed ”

“Hospitality is the right lever to pull because the effect is so quick and reaches the whole of the countr y We hope in the October Budget, the Chancellor will deliver on the manifesto promises to back the sector’s growth ”

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I Have A Positive Legionella Count - What Do I Do?

Written by Peter Gunn, Senior Consultant, Water Hygiene Centre (www

The likelihood of Legionella bacteria being present within domestic or other water systems typically comes as no surprise to all those involved with water safety As we know, Legionella bacteria remain ubiquitous in natural and constructed aquatic environments It is also true that airborne dispersal of the bacteria may well occur when aerosols or droplet nuclei are created

As such, the focus of Legionella risk management should cer tainly be on preventing this known and hazardous bacteria from multiplying in water systems rather than reacting to a problematic situation The preventative measures would typically be documented within an organisation’s ‘Written Scheme or in a Healthcare environment, their Water Safety Plan

However, the presence of a confirmed positive Legionella count (or counts) does strike fear in all those involved with water safety Whether the positive count is warranted or could have been avoided is a moot point, and action must be taken to investigate and resolve the root cause in the immediate and longer terms DO I NEED TO SAMPLE FOR LEGIONELLA?

The HSE’s HSG274 Par t 2 states, “Legionella monitoring should be carried out where there is doubt about the efficacy of the control regime or it is known that recommended temperatures, disinfectant concentrations or other precautions are not being consistently achieved throughout the system” As such sampling for Legionella should be par t of a defined strateg y and not a random ‘fishing’ exercise The complexity of the system will need to be considered too when defining your Legionella sampling strateg y Typically the circumstances when monitoring for Legionella would be appropriate include;

• Water systems treated with biocides where water is stored or distr ibution temperatures are reduced;

• Water systems where the control levels of the treatment regime , e g temperature or disinfectant concentrations , are not being consistently ac hieved;

• High-r isk areas or where there is a populat on with increased susceptibility e g in healthcare premises inc luding care homes;

• Water systems suspected or identified in a case or outbreak of legionellosis

Where monitoring for Legionella is considered appropriate in hot and cold water systems, taking of samples should be carried out in accordance with ‘BS7592:2022 Sampling for Legionella bacteria in water systems A Code of Practice’

SAMPLE RESULTS AND WHAT TO DO

We can be sure in the knowledge that the more Legionella sampling we under take the increased likelihood there is of obtaining a positive result In essence we can predict potential positive results will occur!

For any positive Legionella sample results (either as a result of a defined sampling strateg y or in response to a par ticular issue) the approach in dealing with the positive count should be defined clearly within the Written Scheme/Water Safety Plan i e an agreed protocol This protocol will provide a prescriptive process, that is easily understood by those persons (Authorised Person, Competent Person, Infection Control) involved at the operational level who are responsible for investigating and resolving the issue Simply put, the response to a positive result should have been agreed upon and documented before any sampling programme – irrespective of whether under taken in-house or by contractors ‘On the hoof ’ actions to deal with a positive count should be avoided, as this compromises the integrity of the agreed protocol!

To establish the root cause of a positive count, the prescriptive process for the protocol must include a systematic elimination of potential issues, including the sampling process itself i e has the process been compromised thereby causing the positive count, and do we need to under take a competency review of those who’ve taken the sample its handling any transpor tation concerns and review the accreditation of the lab After this we can then investigate , the water system itself

When receiving a positive Legionella sample result the lab can issue an interim repor t with presumptive results) and a final repor t The culture method of analysis for water samples takes around 10-14 days, during which time the lab will obser ve the samples and any bacterial growth which may occur The lab can issue interim count repor ts up to the final day of analysis when a final repor t will be issued

Upon receiving a positive count result (whether interim or final), appropriate measures must be under taken to protect the occupants of the building where the samples were taken These appropriate measures need to have been agreed by the Water Safety Group and feature as par t of the agreed protocol

Examples of measures to protect the occupants may include;

• Informing ocal and other staff of the issue , convening a review of the issue in an appropr iate Water Safety Group;

• Under taking a safe Legionella flushing regime and keeping good water hyg ene records;

• Fitt ng a point-of-use filter(s) as a shor t measure to keep water in use and turning over ;

• Removing the outlet(s) from use;

• Under taking a similar or more extensive re-sampling programme in the shor t term HG274 & HTM04-01 – WHAT DOES THE GUIDANCE SAY?

When star ting to prepare the agreed protocol, both the HSE’s HSG274 Par t 2 and the Depar tment of Health’s HTM04-01 Par t B broadly follow the same criteria for action in the event of a positive result

Source: HSG274 Part 2:

Source: HTM04-01Part B

HTM04-01 also provides more detailed tables of suggested actions with a wider range of count thresholds and separate actions for pre and post-flush samples (see HTM04-01 Par t B Chapter 10 pages 56 – 59)

The action tables suggested by both the HSE and Depar tment of Health can be taken by those defining the protocol and amended to be more detailed if necessar y, and more appropriate to your organisation It is vitally impor tant any actions detailed in the agreed protocol do identify those individuals with defined duties/actions

Timelines & deadlines of actions under taken can also be a useful tool in ensuring problematic water systems are dealt with efficiently and effectively These should be established, reviewed and monitored by the Water Safety Group

It is true that positive Legionella counts are cer tainly a cause for concern, and the elimination of limited or extensive Legionella contamination is not likely to be easy, or by way of simple/individual measures such as chemical chlorination

That said, current guidance is straightforward and helpful, and in addition to achievable action plans, a wellthought-through Written Scheme/Water Safety Plan and reliable advice from members of the Water Safety Group (including your Authorising Engineer (Water)), the safe management (and elimination) of positive Legionella samples can be an achievable goal

Energy for Rural Hospitality Businesses –

Heston Blumenthal OBE Encourages

Mindful Eating to Help Manage Stress and to Improve Health and Mental Wellbeing

physical and mental health

Increasingly he is convinced of the benefits of using mindful eating to help manage the hidden stresses in life which can have a detrimental impact on our lives

‘Mindfulness’ is an overused term but, for Heston, it has a simple but important focus: it is about paying attention in the here and now, in a non-judgemental way Being aware of your surroundings, the moment you are in, and taking pleasure from it can help to bring perspective and can counterbalance whatever may have become overwhelming in life

Mindful eating offers a perfect oppor tunity to slow things down, focus on the senses, on pleasurable flavours and take time for yourself on a daily basis

Applying mindful eating can also help change people s relationship with food; it can reconnect individuals with what they are eating, how food feels, the smells and the distinct flavours

Rushed eating has long been associated with poor health, including increased risk of type 2 diabetes and obesity**, largely because the stomach takes around 20 minutes to send signals to the brain that it is full When people eat quickly, they tend not to feel full and are more likely to overeat

This might seem a long way from the three-Michelin-star cuisine for which Heston is famous, but he has always been exploring ways to encourage people to connect with food and with their emotions

His ground-breaking multisensor y dish ‘Sound of the Sea’, which is still ser ved at The Fat Duck, involves putting on headphones and listening to sounds of a seascape while eating a dish that looks like the shoreline and tastes of the sea

Heston said: “Many people have had an emotional ‘moment’ while eating this dish It takes them somewhere else – into their memories and recollections Mindful eating doesn’t have to be about fine dining and it doesn’t require hours of meditation It is about taking time to enjoy anything you eat from snacks to full meals; it is about thinking about what you are eating and using all your senses to bring new experiences and discoveries ”

Heston now invites you to take The Mindful Raisin Challenge a shor t exercise that encourages awareness of the senses connecting with taste touch smell sight and sound

The process is simple take a single raisin and from the moment you have it between finger and thumb until you ’ ve consumed it, really think about ever y aspect of the flavours and textures of the food, ever y sensor y second of the experience

Heston said: “One of the inspirations for this more mindful approach came from travelling on a plane When I was ser ved the airline meal, with its tray and tubs and plastic cutler y, I decided to take my time and savour ever y mouthful – chewing thoughtfully, patiently identifying and enjoying flavours and textures – and it was so pleasurable I went into a zone of my own I hadn’t managed to finish by the time the stewardess came to collect the tray ”

The Mindful Raisin Exercise:

Take your raisin and, using the camera on your phone , scan this code

Ask yourself how was eating that raisin different from raisins you have eaten in the past?

What would happen if you took this approach when eating one of your favourite foods?

KP Snacks Launches New League of Tyrrellbly Good Taste

KP Snacks has announced the launch of a new initiative: the League of Tyrrellbly Good Taste designed to suppor t the Out of Home (OOH) channel in driving the sale of bagged snacks The initiative enables OOH outlets to register their business via a bespoke platform, to receive exclusive POS and snack sales advice Launching at the beginning of July and running until the end of September, the initiative leverages the strength and popularity of Tyrrells as the number one handcooked crisp brand in the OOH channel Par ticipating outlets will be able to “Fly the Flag for Good Taste”, with 200 exclusive POS kits available , including a branded wooden display unit, a window sticker marking out the business as a “Tyrrellbly Tasteful Establishment”, a clip strip and more The new POS has been designed to drive sales, tempting customers to trade up on drinks-only visits By maximising the visibility of their bagged snacks range outlets will attract more customers with 85% of consumers more likely to buy a packet of crisps if they are on display Outlets joining the initiative will also be in with a chance to win a year

CIEH Respond To Investigation Connecting The Rise Of Foodborne Illness To Delays In Food Hygiene Inspections

In light of the steady rise of foodborne illnesses over the past two years, and the BBC’s recent findings connecting this to the delays in local authority food hygiene inspections, the Char tered Institute of Environmental Health [CIEH] has issued a statement in response , highlighting the workforce challenges facing the environmental health profession CIEH are calling upon the Labour government to prioritise additional funding for local authorities’ environmental health teams and provide sufficient ringfenced funding for apprentices and trainees to help ensure the UK has a sustainable profession that can adequately protect public health Alongside this, CIEH is also taking proactive steps to overcome the capacity and capability challenges by working with key stakeholders to ensure the profession is accessible while maintaining its necessar y skills criteria and campaigning to raise the profile of environmental health CIEH said it underscores the essential role environment health plays in protecting public health, with environmental health teams across the countr y working tirelessly to authenticate the UK’s food and subsequently advise , inspect and enforce food safety and hygiene standards Ever yone within the wider

inspections The priority should now be upon strengthening environmental

Independent Breweries Call On Government To Confirm Review Of Alcohol Duty System One Year On

Independent breweries are today calling on the Labour Government to confirm that the new Alcohol Duty System will be reviewed after three years, as research shows its impact on the beer brewed by more than half of breweries

The call comes on the first anniversar y of the most far reaching changes to the Alcohol Duty System in generations, which were introduced on 1 August last year

The previous Government pledged that the changes would be fully considered in 2026 The Society of Independent Brewers and Associates (SIB A), that represents the UK’s small and independent brewers, is asking the Government to commit to this deadline to ensure that the changes are properly evaluated

“One year ago the Government introduced the most radical changes to the Alcohol Duty System in generations which is having an impact on what independent breweries brew and what consumers get to enjoy

“While it is too early to understand the full implications of the changes, we are already seeing that large Global companies have significantly reduced their duty bills by benefitting from the new lower rate and that small independent breweries are stopping or reducing production of innovative beers such as imperial stouts Global cider producers also continue to benefit from a significantly lower rate of duty than beer ” Andy Slee , SIB A Chief Executive

Under the new system, Small Breweries Relief (SBR) – which helped small breweries to compete with

While the new system aimed to remove distor tions, Global cider producers also continue to

from a duty rate 46% of that on beer in the new system which is gives Global companies are unfair advantage

“It’s impor tant that the new system is fully reviewed after three years so that any distor tions or issues are understood and addressed and I hope that the new Government will commit to this review in 2026 Slee added

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

“When we first came up with the idea for

get the

it

says

all about putting KPs and the

of the

Kinkead, Winterhalter

we

they

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

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-

£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 of Winterhalter equipment wor th up to £10,000

Along with this, three highly commended KPs will receive vouchers to hospitality experiences, and ever y nominee will

sumers stay energised

Renegotiate or See Your Business Die: Be Comfortable Being Uncomfortable

By

Running a business involves smar t strategies for sourcing supplies and ser vices to maximise profits, whatever your budget is A critical skill for both small and large businesses is mastering the science of negotiation

Negotiation is crucial because few conditions are nonnegotiable With strong negotiation skills, you can secure better deals, significantly reducing costs or improving the quality of what you get at the same price But it's not all about price cuts Effective negotiation allows you to adjust various elements of your contracts, from interest rates and contract duration to payment terms ensuring both you and your suppliers benefit, if you are in a collaborative relationship

This approach is applicable whether you ' re considering new suppliers or looking to improve terms with current ones That being said you must renegotiate terms regularly, at least on a yearly basis or you’ll lose out when market conditions are in your favour Always renegotiate

Never be afraid to approach your ser vice providers You must regularly renegotiate your terms to keep your business profitable or see your business die or worse , run your business for free Do not forget the most impor tant equation in business: Revenue - Cost = Profits

As a business owner it is your job to protect company profits For ever y £1 of costs you renegotiate you add £1 to your EBIT Whereas for ever y £1 of additional revenue , you’ll instead only make £0 25 or whatever the net profit margin you may have is If you don’t understand this equation, hire someone who does

How do I negotiate successfully?

When it comes to how to negotiate effectively there are many principles you can follow that will help you: TELL, DO NOT ASK

Don’t ask if a price or other terms can be reviewed Tell them prices and terms need to be reviewed Then tell them exactly what it is that you want, with no hesitation If you only behave that firmly when your business is in trouble then you are missing out on protecting your business before it gets to a struggling point PLAN AND PREPARE YOUR BREAKPOINT, CONCESSIONS AND POTENTIAL TRADE-OFFS

Know what your worst case scenario (breakpoint) is, then ask for (reasonably) more to leave some room for negotiation and prepare to make specific concessions from your initial request Use identified trade offs (low-cost / high-value concessions) that can give them what they want and give you what you want For example , if your business is cash rich and has no cashflow issues but you want to improve bottom line profitability

and you know that one of your suppliers would benefit from faster payment terms then you may ask for example , for an 11% price decrease from your supplier in exchange for 14 days payment terms instead of 30 Instead you may ask for a price decrease to a supplier that would like more security from you and, therefore , give them a longer term contract in exchange for volume rebates You need to know what’s impor tant to you and get it, and know what’s impor tant to them and give it to them in exchange for what you want

IDENTIFY BATNAS (BEST ALTERNATIVE TO A NEGOTIATED AGREEMENT)

You must always be prepared to substitute your suppliers and never make your business dependent on any of them Do your research of alternative suppliers before you go to the negotiation table so that your power balance will have improved in your favour before even beginning to negotiate If you are commercially dependent on them and have no alternatives, they can unilaterally impose their conditions and you’ll have little negotiating power Sometimes this is unavoidable , but do what you can to keep your options open (B ATNAs) and strong

DEADLOCK IS GOOD, TIME IS POWER

If you have no deal during your first meeting, that’s perfectly fine Let the rejection and conflict of opinions created sink in your counterpar ty’s mind Then invite them back to the table ask for movement and/or make concessions

However, if you need to close the deal urgently by, say, tomorrow morning, you’ll suffocate your negotiation options and won t leave enough time for necessar y operational adjustments and escalations on the other side to accommodate some or all of your requests Sometimes the requests you will make will require significant operational adjustments from your supplier and the key account manager dealing with you may not have that decisional authority You will have to escalate as appropriate and access the appropriate stakeholders That takes time

Engage early enough in pre-conditioning to help them understand and prepare on the fact that conditions need to change so as to allow for an appropriate negotiation flow and for your counterpar ty to come to the negotiating table prepared with options The surprise element rarely works in long-term relationships, you need to give them time to prepare and create budgets to accommodate some or all of your requests

BE AWARE OF YOUR DEFINITION OF WHAT IS ETHICAL

Unethical means signing a contract, receiving the ser vices and not paying Or signing a contract and not honouring it Anything else tends to be par t of your commercial negotiation realm Asking for more of what you want is not unethical, it’s you defending your interests and the commercial interests of your business See it this way: if they really can’t do it they won’t accept the deal anyway If they are accepting the deal it’s because it’s convenient for them and it benefits them, as it should

A lot of business owners or negotiators hide behind a heightened definition of ethics so that they can hide behind the cur tain of comfor t and justification of not doing the difficult thing that it implies As a negotiator, it is your duty to be comfor table being uncomfor table

There are many other principles to explore to maximise negotiations, but the above is a good star ting point

Edinburgh Set For 30% Sales Increase As Festivals Kicks Off

Alex Adamo, founder of The Commercialiser, a boutique consulting firm managing large

sulting firm The Leader ship Galler y, founding par tner of the largest tech dr y cleaning company in the UK,

Hotel Group Launches Leadership Training Programme

explains:

“It’s our aspiration to recognise and suppor t individuals within the company who show an aptitude desire energ y and passion for progression

“As a company we want to achieve continued growth Staff retention is critical and developing leadership and management skills plays a big par t in that It promotes stability and greater job satisfaction across the workforce as team members see oppor tunities for career progression

We also aim to extend the programme for fur ther applicants from within the business early next year ”

Godfrey Owen, senior consultant, adds: This is an exciting new leadership programme It’s designed to help the group develop their embedded employability skills, knowledge and enthusiasm, encouraging them to adopt strategic thinking and problem-solving techniques and approaches

The Burnt Chef Project Launches A Duo Of Summer Fundraising Challenges

e Burnt Chef Project has announced a pair of fundraising challenges taking place in September that are designed to test the determination of par ticipants while raising all-impor tant funds and awareness for the work of the not-for-profit organisation

Returning following the success of the event in 2023, The Burnt Chef Project has entered a dedicated team in the infamous London to Brighton Cycle Ride on the 15th September 2024 For those looking for something a little less ‘pedal-powered’, the Sea to Summit challenge will take place the following day – 16th September 2024

The London to Brighton Cycle Ride is a widely celebrated challenge , seeing thousands of both experienced and novice cyclists riding from the urban hub of south London, through the South Downs and down to the stunning seafront at Brighton Beach A spectacular route taking in some of the South’s most iconic views, including from the summit of Ditchling Beacon, the route is celebrated almost as a rite of passage in the cycling world

Taking place on consecutive days in September, the two unique challenges will offer outstanding views an oppor tunity to explore the great outdoors and an immense sense of satisfaction upon completion Both events are fully suppor ted in the run-up, with training advice , fundraising guidance and

exper t help available During the events, par ticipants can enjoy the comrader y and suppor t of being par t of The Burnt Chef Project team followed by the achievement of knowing they’ve helped to raise awareness and funds to suppor t the ongoing work of the project

On the launch of the summer fundraisers, Kris Hall, Founder and CEO at The Burnt Chef Project comments: “Following the success of the London to Brighton Cycle Ride last year, we re delighted to be returning with a dedicated team once more Taking in one of the most spectacular rides in the countr y, those taking par t can enjoy urban streets, rolling countr yside , astonishing views and a coastal finish line – not to mention a well-deser ved medal and memories to last a lifetime

New for this year, we ’ re also delighted to officially announce our Sea to Summit Challenge Perfect for those looking to stay firmly on two feet, the challenge will take us from sea level to the top of the highest and most dramatic peak in England and Wales over a stunning 19-mile route Both challenges offer their own unique experiences, but ultimately, we ’ re looking for a team of budding explorers who are willing to go that extra mile , raising awareness and funds to suppor t the continued work of The Burnt Chef Project across the hospitality industr y ”

Punch Pubs & CO Achieves Gold in Mind’s Workplace Wellbeing Awards

Punch Pubs & Co has secured Gold in the 2023/24 Mind Workplace Wellbeing Index Awards for the second consecutive year

Mind sur veyed almost 19,000 employees across the fifty-five employers participating in the Index, running for the eighth year Gold means the sector-leading pub company has successfully embedded mental health policies and practices and demonstrated a long-term, in-depth commitment to employee mental health

Punch has demonstrated this commitment through the inspirational Push the Pineapple programme This grassroots, volunteer-driven mental health and wellbeing movement proves that a living and breathing culture with a hear t beating at the centre will always eat strateg y for breakfast

The aim is to empower ever yone at Punch to be their authentic self at work by creating an open environment where people feel comfor table speaking openly about their feelings

The Push the Pineapple team hosts trailblazing events with specialist keynote speakers They also provide practical suppor t through workshops, training and handy tool cards that help tackle day-to-day challenges, be they emotional financial or technical

Punch has also launched a Podcast for colleagues and subject exper ts to explore and debate live topics in today’s society challenging taboos and exposing stereotypes Topics cover a spectrum of themes including mental health ED & I physical health and men ’ s health Their bold mantra is Nothing is off the Table Speaking on behalf of their second Gold Award win HR Director for Punch Pubs & Co Laura Cavendish

said: “We are incredibly proud to have achieved the Gold Award once again in the 2024 Mind Workplace Wellbeing Awards

“This is a testament to our people’s commitment and dedication to ensuring

Cool Weather and Euros Help Boost Restaurant Groups’ Delivery Sales In June

Britain’s leading managed restaurant groups have recorded the strongest growth in deliver y sales since the end of COVID-19 restrictions, CGA by NIQ’s latest Hospitality at Home Tracker reveals The exclusive monitor shows like-for-like deliver y sales

The AVL A Licence – A Legal Requirement

When travellers check in at a proper ty, they expect a cer tain level of comfor t and enter tainment Television is indispensable While some may argue that TV is dying in the age of streaming and on-demand content, in reality it remains essential, especially in the UK Television still holds great value for the hospitality industr y

However, with the convenience and benefits of offering television come certain responsibilities, par ticularly respecting copyright laws Hoteliers must ensure they have the necessar y licences to broadcast content legally

The AVLA licence enables hotels apar thotels B&Bs and similar establishments to legally display in public TV channels containing audiovisual works (films series documentaries car toons and other TV shows) from AVLA’s extensive reper toire It covers TVs in bedrooms and in communal areas of

constitutes

) Operating without

legal infringement of the rights of

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

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

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

A Dozen Young Chefs To Battle It Out For Prestigious National Culinary Title

Keira Carolan, demi c hef de par tie , Henroc k, Windermere

which takes place on Tuesday 8th October

At the cook-off, competitors will be given two hours to create a threecourse meal Chefs need to ser ve up a filled vegetarian agnolotti pasta dish which is suitably garnished One ingredient must have been foraged or sourced locally within this star ter For the main course the chefs will create a dish using fresh Norwegian halibut ser ved with a Douceur de France butter-based sauce which is suitable for a pescatarian guest

To finish the menu, candidates will be creating their own interpretation of a filled choux desser t This dish should incorporate

Nathan

Culinar y Ar ts Annual Awards for Excellence

THE FULL LINE-UP OF FINALISTS FOR 2024 ALSO INCLUDES:

Callum Barbour, senior c hef de par tie , The Star Inn, Harome Henr y Pratt, senior c hef de par tie , Nor thcote Jacob Gosselin, junior sous c hef, The Longueville Manor Hotel, Jer sey

Jonny Smith senior c hef de par tie Gravetye Manor Sussex

Keaton Cooper c hef de par tie The Angel at Hetton

Lewis Nic holas , junior sous c hef, Lympstone Manor, Devon

Matt Robinson, sous c hef, Eleanore , Edinburgh

Nathan Johnson, junior sous c hef, Royal Crescent Hotel & Spa, Bath

Reuben Flatman, demi c hef de par tie , Le Manoir aux Quat’ Sa sons

Rosie Welc h, c hef de par tie , L’Enc lume , Car tmel

Chair of judges Russell Bateman who is head chef at The Falcon in Castle

Ashby said: “I’ve not judged this par ticular stage of the Young National Chef of the Year competition before , and I was really impressed with the standard There was some intelligent and innovative cooking on display from these young chefs and I know we are going to have our work cut out in finding the winner

test These chefs are the ones to watch and having seen their menus, I know the future of the industr y is in great hands ”

WT TC Announces Powerhouse Lineup for 24th Global Summit

The World Travel & Tourism Council (WTTC) has announced its latest round of high-profile speakers for its upcoming Global Summit, featuring top leaders from the world’s leading Travel & Tourism businesses

Hosted by Tourism Western Australia (TWA), the event will take place in Per th (Boorloo), Western Australia, from 8-10 October It stands as the pinnacle of the Travel & Tourism calendar

Under the theme “Ancient Land: New Perspectives,” the Global Summit will spotlight Australia’s rich cultural heritage and natural wonders, emphasising innovation and sustainable growth Industr y trailblazers and international government officials from across the globe will converge in Per th to drive

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 instal ing 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

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

Ten Talented Chefs Unveiled As The Ones

To Watch For National Chef Of The Year

Be At One Announce Second Liverpool Opening

Selfie Wall for the ultimate selfie and a photo booth, allowing guests to snap photos with friends, instantly share them online , or take home a physical keepsake

A spokesperson said: “We’re bringing a vibrant new look and feel, and a cocktail menu bursting at the seams with over 100 concoctions offering ever ything from

Hertfordshire Pub Company

Looks To Double In Size As It Takes Third Pub With Star

Her tfordshire-based pub operator Fishermann Pub Group has taken a five-year lease on its four th pub in the county and says it has the capacity to double the company ’ s size to eight sites

The Bull at Whitwell is Fishermann’s third venture with Star Pubs The only pub in the village

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

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

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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

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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

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Versatile and Innovative Labelling Solutions for Hospitality

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Star Micronics

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

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

Hospitality Technology

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

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

Technology To Enhance Hotels Sustainability

can really make a difference

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

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

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

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

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

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

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

For fur ther information see the adver t on page

Kitchen Equipment and Fit-Out

Focus On Blue Seal's New Induction Technology

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

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

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

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

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

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

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

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

David Chesshire - National Accounts Manager

See the adver t on page 2 for fur ther information

The Importance of Venting Floor Mounted Waste Water Pumping Systems

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

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

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

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

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

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

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

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

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

More information: 0118 9821 555 www pumptechnolog y co uk

Kitchen Equipment and Fit-Out

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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

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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!

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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

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Pro Auction to Showcase Exclusive Savoy Hotel & The Dorchester Hotel Prestigious Auctions

Pro Auction is thrilled to announce exclusive auction sales at two of the world’s most famous and iconic hotels

The first a fine classic and modern ar t on behalf of The Dorchester Hotel, London This prestigious sale follows a comprehensive refurbishment of the iconic hotel, and will take place 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 Dorchester Collection is a por tfolio of the world s foremost luxur y hotels in Europe and the USA, each reflecting the distinctive culture of its destination The Dorchester Hotel London is a flagship proper ty within this esteemed por tfolio

The auction at the Dorchester will feature an exceptional collection of ar t and sculptures from renowned 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

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

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 the hear t

destination and outlets later in the year The new dining concept will harmoniously blend tradition with innovation, ensuring our guests have the perfect setting to relax drink and dine

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

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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

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