CLH Digital - Issue #226

Sector Unites Behind Rates Reform…

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A Call for Fairness –The Urgent Need for Reform in the UK Hospitality Sector

which as we know, has long been a cornerstone of the UK’s economy and social fabric , is now urgently calling for relief through a reformation of business rates a reduction in VAT for hospitality and a cut in alcohol duty

These measures are not just desirable they are essential for the sur vival and growth of our industr y

The recent Euro tournament provided a stark reminder of the disparity in taxation between the UK and our European counterpar ts England fans who cheered on their teams from pubs in Germany or Spain enjoyed significantly lower costs While they paid just 5p in duty on an average pint, those of us watching at home paid a staggering 54p 11 times as much

Spain s VAT rate on accommodation and eating out is half ours, standing at just 10% This isn’t a new revelation; many EU countries have long recognized the impor tance of reducing VAT for hospitality, creating an environment where the sector can thrive

Yet, successive UK governments have continued to take this sector for granted, ignoring the obvious benefits that a fairer tax regime could bring

The latest figures from market intelligence exper ts Lumina paint a mixed picture for the UK pub and bar market

The sector is set to grow by a modest 1 7% in 2024, reaching a value of £23 6 billion However, this growth lags behind the total eating-out market, which is projected to grow by 2 8%

While any growth in this economic climate can be seen as a positive , the reality is that this performance is nothing shor t of a miracle given the government’s current approach

to taxing the sector

Higher staff costs, coupled with poor weather, have mitigated improvements in household finances and economic conditions, leaving the sector in a precarious position

This unsustainable situation must be addressed The government can no longer afford to ignore the warnings from sector leaders A reduction in VAT for hospitality, alongside a cut in alcohol duty, would provide the much-needed breathing room for businesses to grow and prosper

These changes are not just about fairness; they are about ensuring the long-term viability of an industr y that contributes so much to our economy and society

One glimmer of hope on the horizon is the potential end to the hugely damaging train strikes These strikes, always timed to inflict maximum disruption, have cost the hospitality sector enormously UKHospitality estimates that, as of April 2024, the industr y has lost almost £750 million due to rail strikes this year alone , with the total impact since the strikes began in June 2022 nearing £5 billion The resolution of these strikes cannot come soon enough

In conclusion, while there are some reasons for optimism, the government must act decisively in the upcoming budget The UK hospitality sector has shown remarkable resilience , but this cannot be sustained without fairer taxation and suppor t The time for reform is now Let’s hope the government is listening 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

Sector Unites Behind Rates Reform…

As Hospitality Costs Rise Sharply

(CONTINUED FROM FRONT COVER)

Figures for Q3 show that the rate of inflation has risen for the first time this year, according to the Office of National statistics (ONS)

INFLATION INCREASE

Overall prices rose by 2 2% in the year to July, slightly above the Bank of England s target of 2% where the rate had been since May

The latest figures mean that prices are now rising faster across the UK than in previous months, but still at a slower pace than in 2022 and 2023 when the public and businesses were hit by higher energ y and food bills

Prices fell by 0 2% in July, helped by cheaper hotel stays, however this was smaller than the 0 4% decrease in prices in July 2023, when energ y bills dropped sharply, meaning that the headline rate of inflation increased

The ONS’s chief economist, Grant Fitzner, said: “Inflation ticked up a little in July as although domestic energ y costs fell they fell by less than a year ago This was par tially offset by hotel costs which fell in July after strong growth in June ”

However, the issue of business rates is top of the “hospitality agenda”, with the government's 75% business rates relief for hospitality and retail proper ties scheduled to end on March 31, 2025

RELIEF SET TO END 2025

The relief, which is par t of the Retail, Hospitality and Leisure Business Rates Relief scheme , applies to eligible , occupied proper ties from April 1, 2023 to March 31, 2025 The relief provides a maximum of £110,000 per business in relief each billing year

With the relief set to end the sector is overwhelmingly in favour of reforming business rates a government manifesto commitment, to help reduce costs, which, they say, must be a priority at the Budget, with 80% of respondents clear it would have a positive impact on their business

VAT & DUTY REDUCTION

In addition to business rates reform, businesses said both a VAT reduction for hospitality (85%) and a reduction in alcohol duty (34%) would be an impor tant measure to allow their business to grow

In a joint statement, the trade bodies said: “It’s cr ystal clear that there is an overwhelming desire from the hospitality sector that the Government rapidly delivers on its manifesto commitment to replace business rates and reduce the burden on high street businesses as well as continue current suppor t

“Hospitality continues to remain an outlier sector with costs continuing to rise sharply compared to the rest of the economy

“With cost increases affecting almost ever y venue , this vital sector is being prevented from investing in businesses and communities, which would boost economic growth and new jobs Instead, they’re having to use dwindling cash reser ves just to pay the bills

“The clock is ticking, with a cliff-edge looming on April 1 when relief ends and rates are set to increase again Inaction would see bills spiral yet fur ther, putting venues under increased threat of closure

“Alongside our members, we hope to see clear and decisive action toward delivering on the Government’s manifesto commitment from the Chancellor at the Budget in October ”

SECTOR FRAGILITY

Michael Kill, CEO of the Night Time Industries Association said: “We have obser ved the slight uptick in inflation from 2% to 2 2% in July, but for our sector, the impact will be minimal The real focus for night-time economy businesses remains firmly on the upcoming Autumn Budget With a growing government narrative around the voids in public funding that are fuelling inevitable tax increases by the Chancellor on the 30th October ”

“The potential for fur ther tax increases could place an additional burden on businesses still recovering from the challenges of recent years The Autumn Budget must not lose sight of the fragility of our sector, and prioritise the continuation of suppor t for our sector, ensuring that we are not left behind during this critical period”

Employee Ownership Trusts (EOTs) Could Be

The Next Big Thing For The Hospitality Industry

By Millie Counsell, M&A Assistant Manager

at LAVA Advisor y Par tner s (https://www lavaadvisor y com/)

WHAT IS

(EOTs)

and

An Employee Ownership Trust is a mechanism that

business to be

indirectly, by its

trust This model provides the

the

through

with

fostering a strong sense of

and responsibility that has been proven to increase loyalty and personal investment Unlike traditional employee share ownership plans, an EOT holds the shares collectively on behalf of all employees creating a more stable long-term ownership structure largely unaffected by inevitable churn

BENEFITS FOR HOSPITALITY BUSINESSES

The hospitality sector characterized by its reliance on customer ser vice and staff engagement can benefit even more than other sectors by transitioning to an EOT Here’s how:

1

o In an industr y where high turnover rates are common, an EOT can significantly boost employee morale and loyalty When employees have a vested interest in the success of the business they’re more likely to commit to the company and perform better This improved engagement leads to better customer ser vice which is so crucial in hospitality

2 S m o o t h s u c c e s s i o n p l a n n i n g :

o For business owners looking to exit an EOT offers a structured and employee-friendly succession plan Instead of selling to external buyers, which might lead to significant upheaval and the threat of redundancies, selling to an EOT ensures that the business continues to operate with its existing culture and values intact This not only strengthens long-term customer relationships but also bolsters brand reputation

3 Ta x a d v a n t a g e s :

o A key benefit for hospitality in par ticular is the fact that the first £3600 in employee bonuses can be income tax free – a significant retention driver for these types of workers and something the government were keen to promote

o Businesses under an EOT

erwise For instance , they can attract investments focused on socially

and

practices Additionally, employee-owned businesses often have better relationships with

due to the perceived stability and long-term planning that comes with

as

and par t of the board

o Research and case studies have shown that employee-owned businesses often outperform their nonemployee-owned counterpar ts The John Lewis Par tnership is a prime example within the UK, demonstrating sustained success and resilience Employee ownership can lead to increased innovation, productivity, and overall business performance

PRACTICAL CONSIDERATIONS

While the benefits are compelling, transitioning to an EOT requires careful planning and consideration:

• Valuation and financing:

o The business must be accurately valued, and a financing plan should be established to fund the purchase of shares by the EOT This often involves a combination of internal financing from cash reser ves seller financing and external loans, but can be made significantly easier through engagement with a solid M&A advisor

• Legal and structural setup:

o Setting up an EOT involves legal complexities It’s essential to work with legal advisors who are experienced in this field to ensure compliance with all relevant regulations and to structure the trust appropriately

• Employee communication and engagement:

o For the transition to be the most successful, clear and transparent communication with employees is crucial It’s been shown that EOT transitions are more successful when employees understand how the EOT works and what it means for both their individual roles, and the future of the business

CONCLUSION

For hospitality businesses in the UK, transitioning to an EOT can be a strategic move that ensures business continuity enhances employee engagement and provides significant tax benefits to the vendors By aligning the interests of employees with the success of the business, EOTs can create a sustainable and thriving business model that benefits all stakeholders As more businesses explore this innovative ownership structure , the hospitality sector stands to gain substantially from the adoption of EOTs

UKBG Launches Fundraiser To Commemorate Founder On Its 90th Anniversary

THE UK Bar tenders Guild has launched a fundraising campaign to commemorate its founder as the organisation nears its 90th anniversar y

“As we arrive at our 90th anniversar y, we thought it was a good time to make sure that we ’ re paying respect to our histor y and in par ticular our founder Harr y Lawson Craddock who laid the foundations for the thousands-strong organisation that we have today

“He did something that was almost new to the industr y back then; guilds and trade organisations were often for manual or skilled labour jobs, like masonr y Harr y pushed for a national organisation that helped to grow the profile of the bar tenders made training easier and increased standards and most impor tantly allowed us to come together to address the problems our industr y faces as one

“I think that he would be immensely proud of how the guild has grown, and the strength of the hospitality industr y in the UK right now, and we see no better way to honour his memor y than to show our respect by ensuring that his final resting place is a true testament to his dedication and commitment to success ”

As par t of the organisation’s wider 90th Anniversar y Celebrations, a fundraising campaign has been set up to pay tribute to its first ever President Harr y Lawson Craddock by renovating his grave at Gunnersbur y Cemeter y in London Harr y and six of his peers founded the organisation in the city in 1934, with the guild now having grown to over two thousand members, making it one of the largest bar tending and hospitality industr y organisations in the countr y The celebrations for the UKBG’s 90th anniversar y will also include an exclusive industr y event allowing members to engage and network with each other, while sharing their skills and knowledge across the sector And on the 29th August, the bir th date of Harr y Lawson Craddock, the UKBG board members, and anyone else who wishes to attend will gather at his grave site to pay its homage to their founding President Claudia Carrozi, Guild President for the UK Bar tenders Guild, said: “While we ’ re always looking forward to the next development, skill or oppor tunity that we have to expand the hospitality scene in the UK, it s also crucial to remember where we came from

The

Pub & Bar Market To Reach £23.6 Billion In

2024 Despite Cost Pressure And Closures

Dukes Head in Wokingham in New Hands!

“People

2 listed pub Claire and Ed previously managed The Emmbrook Inn and Claire’s background in social media marketing, and DJing will be used to let the public know what’s happening at the pub Mrs Deegan, originally from Kent, praised the community s broad suppor t, even extending to their social media initiative on TikTok She said: “We took locals’ advice on renovating the pub They wanted us to get the pool table moved back where it used to be under the

“It’s been really positive and we ’ ve been able to keep ever yone informed about our progress ” The renovated pub, now spor ting a snug and traditional aesthetic , opened on Thursday, August 8 Since then, their effor ts have not gone unnoticed, with the community showering praise and encouragement, painting promising imager y of the pub’s revival Claire perfectly summed up their ambition -‘We love Wokingham and we hope the community will love us too!’

Navigating Social Media: A Strategic Approach For Bars And Restaurants

By Emma Critchley-Lloyd founded of the award-winning

agency

Social media can be a double-edged sword for the hospitality industr y While it offers unprecedented oppor tunities to engage with customers and promote your venue , it also carries risks that can significantly impact your reputation As someone who has worked extensively in marketing and PR for bars and restaurants, I’ve seen firsthand how a well-crafted social media strateg y can be the cornerstone of success

THE POWER OF ONLINE REVIEWS

Online reviews are often the first por t of call for potential customers when deciding where to book They ser ve as digital word-of-mouth and can influence a wide audience

Therefore , it’s essential that bars and restaurants not only encourage positive reviews but also manage negative feedback with grace and professionalism

A strong social media policy should include guidelines on how to respond to reviews - both positive and negative It’s crucial to acknowledge positive feedback, as this reinforces customer loyalty and encourages others to share their experiences For negative reviews, the key is to respond promptly and constructively Avoid confrontation; instead, use it as an oppor tunity to demonstrate your commitment to customer satisfaction Offer to take the conversation offline to resolve the issue , which shows other potential customers that you value feedback and are willing to make things right

ENGAGING WITH CUSTOMERS

Social media shouldn t be used as a one-sided conversion, it should converse with your followers and customers just as much as it adver tises It’s a space for fostering interaction, creating FOMO and building a community outside of the venue itself Operators should engage with their audience regularly not just by sharing content that resonates with them, but by responding to comments and engaging with similar or neighbouring accounts It's natural for people to go to other places, so be a proper friend and talk to them there too - not just when they turn up at your place When customers comment on posts or share your content responding

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little LDN (https://www biglittlelondon com/)

promptly and positively helps to build a community around your brand

One of the insights from my experience is the impor tance of authenticity Your social media presence should reflect the true spirit of your venue Ensure your online tone and content are consistent with the experience customers can expect when they visit If you sell the dream on social and they turn up to miserable staff or dir ty toilets, expect the fall out to appear on social

PROTECTING YOUR REPUTATION

To safeguard your venue ’ s reputation, it’s imperative that all staff understand the impor tance of social media etiquette Your policy should outline what is acceptable and what isn’t when it comes to posting about the venue , par ticularly on personal accounts It’s advisable to have clear guidelines on not disclosing confidential information avoiding negative commentar y about the workplace and not engaging in public disputes

Training sessions can be useful to ensure that staff understand these guidelines and the potential repercussions of missteps Encourage staff to be your brand ambassadors online by sharing content on their own channels, but always with the understanding that they are representing the business Any person, including staff, who have a commercial interest in a business and is posting about it on social must include #Ad to avoid backlash from the ASA

Limit who has access to the main business account and ensure you have clear brand guidelines, narrative and high-res assets to work with Make sure the person is always up to date with the latest social formats and algorithms as these frequently change and can have a huge impact on your organic reach

Purchase a Canva Premium account so your brand assets can be uploaded and social posts can always be created in the correct format

TURNING CHALLENGES INTO OPPORTUNITIES

Finally, social media should be seen as a tool to address issues before they escalate If a customer raises a concern online , this is an oppor tunity to showcase excellent customer ser vice Address the issue head-on, with a calm and solution-focused approach Publicly resolving a complaint can turn a potentially damaging situation into a positive display of your venue ’ s dedication to its customers

A well-considered social media policy is essential for bars and restaurants in today’s market By fostering positive engagement maintaining consistency with your brand and handling challenges with professionalism you can use social media not just as an adver tising tool, but as a powerful platform to build and protect your venue ’ s reputation and encourage more customers through the doors

A New Era in Hospitality as 5,000 Hotels Worldwide

Adopt WT TC’s Hotel Sustainability Basics

Award Winning Read’s Restaurant In Faversham To Close After 47

Years In Business

Reaching A New Wave Of Adventurous Drinkers With Innovative Menu Creation

By Aoife Taylor, head of bar s at Rockwater

The CGA’s latest Mixed Drinks Repor t revealed that consumers are increasing their experimentation in cocktails, creating an oppor tunity for bars to work with lesser-known flavours

Aoife Taylor, head of bars at Rockwater, shares her insights into how the fast-growing coastal hospitality brand is responding to consumer trends by continually innovating new cocktails

Additionally Aoife comments on how a bar team can ensure its cocktail menu is suited to a more discerning consumer

UNDERSTAND WHAT CUSTOMERS

WANT FROM THEIR DRINKING EXPERIENCE

“Consumer confidence to tr y and buy ser ves with unfamiliar flavours is incredibly freeing for a mixologist Being creative in research and development is critical to delivering a drinks menu that continues to excite an experimental customer

However, inspired development must be complemented with a deep understanding of the target consumer

“We track drink sales each week across both our Rockwater sites This enables us to understand which cocktails are most popular and assess the flavour profiles and ingredients that perform the best In doing so, we ’ ve been able to create more cocktails that are unique to Rockwater, in confidence they’ll appeal to our guests ”

THINK BEYOND FLAVOUR PROFILE

“Although consumers are broadening their flavour horizons, a discerning customer is now looking for more

than just great taste in their cocktail The construction of the drink; its depth and mouthfeel, are as impor tant to the overall drinking experience as the flavour itself

“Fat washing is a method we ’ ve been using a lot and is proving popular Putting spirits through this process allows us to adapt the viscosity of a drink creating unique twists on customer favourites

“For example the key flavours in our ‘Pump Up The Jam’ cocktail are recognisable to anyone who enjoys a Negroni

We’ve adapted this classic to create a distinctive drinking experience by adding sweet vanilla butter to our vermouth and gin, and infusing strawberr y into Campari

“Being innovative with what’s available to you in the bar is a great way to reduce waste too For example , creating unique sugar syrups from left over champagne is another way I bring an edge to our drinks ”

GIVE LOVE TO YOUR 0% OPTIONS

“No-and-low-alcohol-options are becoming increasingly impor tant to our customers Alcohol free options are here to stay, and so it’s critical that the spirit of innovation carries over into the 0% menu

“Customers still want to enjoy stand-out flavours without the booze We’ve worked hard to perfect our ‘Cherr y Bomb’ mocktail to create a traditional sour experience without the alcohol Consumers expect the same look, feel, and ultimately taste from a non-alcoholic cocktail

Total Drinks Sales Up 7% as Heatwave Hits the Country

Applications Open for Prestigious Andrew Fairlie Scholarship

The industr y charity, Hospitality Industr y Trust (HIT) Scotland, is inviting aspiring chefs working in Scotland to apply for this year ’ s Andrew Fairlie Scholarship as applications open

Launched in 2019 by the late Andrew Fairlie , the scholarship is provided in par tnership with HIT Scotland, an industr y charity Andrew was closely associated with Now in its fifth year, the Andrew Fairlie Scholarship is suppor ted by HIT Scotland, Restaurant Andrew Fairlie , Per th College UHI and The Gleneagles Hotel

Last year, two winners were awarded the prestigious scholarship Lecturer of Culinar y Ar ts at City of Glasgow College , Darren Seggie , and Rachel Bremner, Commis Pastr y Chef at The Balmoral, were selected for the once-in-a-lifetime oppor tunity to advance their culinar y horizons

An all-star panel of the countr y s finest chefs will judge the 2024 competition Lead judge , Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie , will be joined by fellow 2 Michelin starred Chef Patrons, Tom Kerridge of the Hand and Flowers and Sat Bains at Restaurant Sat Bains Gar y Maclean, the Winner of MasterChef The Professionals and National Chef of Scotland will also be judging the candidates on their performance

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie , commented: “The Andrew Fairlie Scholarship is Scotland’s finest Chef Scholarship It is a true chance to showcase your talent and passion, along with the oppor tunity to help yourself be guided and nur tured into being as good a chef as you want to be

The prizes for this year ’ s scholarship recipient are some of the best educational and development driven learning experiences in the world!

“Be mindful in your application to stay true to yourself and to pull from all your resources to make sure that your application is as polished as it can be Only the ver y best applicants will make it to finals day Good luck Chefs and happy cooking!”

David Cochrane MBE, Chief Executive of HIT Scotland, added: “Applications for the 2024 Andrew Fairlie Scholarship are officially open and with it the chance for aspiring chefs in Scotland to advance their career and broaden their professional horizons

“The scholarship is a fantastic oppor tunity for upcoming culinar y talent to gain practical experience

The winner of this year ’ s Andrew Fairlie Scholarship will be taken on a 2-day educational trip to France with Grande Cuisine , gain hands-on experience at the 2-star Restaurant Andrew Fairlie at Gleneagles, and under take a stage at the 3-star Core by Clare Smyth in London Held over two years, these educational experiences will inform and inspire the scholar’s professional development and knowledge over a period of

Taking On New Workers: Buddying , Engaging , Retaining

By Laura Chinyere-Ezeh,

Staff retention is one of the greatest challenges for care providers with the 30 4% staff turnover rate in social care double the UK average of 15%

Many organisations repor t that keeping hold of new employees is often the most difficult task, as they are often thrown in at the deep end without the necessar y ongoing suppor t due to a lack of resources

The induction process will play a pivotal role in keeping staff long term and should therefore be treated as a priority

Key to this is high-quality and regular engagement to ensure the new star ter feels valued, alongside a “buddying” system that provides them with a point of contact to direct questions as they get to grips with the new job

INDUCTION STARTS BEFORE NEW EMPLOYEES JOIN

Engagement doesn’t just begin on day one of the job There is an oppor tunity to do this at ever y interaction throughout the recruitment process

Multimedia channels such as the organisation’s website social media pages and newsletters should be harnessed to showcase all that’s great about working for the company

Content such as staff testimonials, care stories or “day in the life” videos can be a powerful tool to stand out as a great sector to work in

Remember, it’s likely that candidates will be applying for roles in other sectors, so it’s impor tant to tell them why the caring vocation is for them

The high demands of social care mean that a number of hurdles must be passed in the onboarding process including detailed reference checks and a disclosure and barring ser vice (DBS) check

For someone with a historic and relatively minor criminal record, such a process could be a humiliating experience so it’s imperative that employers handle this sensitively and explain thoroughly why all the checks are necessar y

BEYOND THE CARE CERTIFICATE

The Care Quality Commission (CQC) expects regulated providers to provide an induction that at minimum covers the Care Cer tificate standards, such as nutrition and fluids, safeguarding, and working with people with dementia

However, care providers would be wise to develop their own bespoke induction process that covers integral par ts of the job not covered by the cer tificate – namely, administering medicine , manual handling and handling challenging behaviours

BUDDYING UP

Training and paperwork are impor tant aspects for any new star ter, of course , but arguably the main impact an employer can have during their first weeks is by ensuring the employee has access to a suppor t network

It’s likely they will have many questions about the role residents and organisational processes A “buddying” system, in which a small number of experienced staff are made available across various shift patterns to answer those questions and offer general guidance , can therefore provide the reassurance needed

For the “buddies”, this also presents an oppor tunity for career development as the role can also involving mentoring, an impor tant step towards management and leadership

These individuals should be well-trained and competent in care standards, ready to pass along good habits to their new colleagues

REGULAR FEEDBACK AND SUPPORTING CAREER DEVELOPMENT

Alongside the buddy’s suppor t, line managers should provide regular feedback via one-to-one meetings This may be the case for any new job, but is par ticularly crucial in care settings

It’s not uncommon for new staff to have doubts about whether they are doing a good job and, left to their own uncer tain thoughts, may lead to chucking in the towel

Given that they re expected to hit the ground running and care for unfamiliar residents, perhaps with different ways of working to what they’ve previously experienced, reassurance from their manager can make a huge difference in both the shor t and long terms

Feedback sessions shouldn’t just be par t of the initial three to six-month probation period Regularly checking in with staff, even informally drives high-quality care while ensuring managers are aware of their team members’ career ambitions and can keep track of any changes to circumstances that may lead to new opportunities

New star ter sur veys in the first month are also useful tools to engage staff and respond to any issues that arise

FIRST IMPRESSIONS COUNT

Having a robust plan to help new joiners navigate those difficult first few weeks and months will establish the foundations that help people to quickly feel confident in their new surroundings

This in turn can keep morale high and lead to job satisfaction – which ultimately assists with employee retention and high-quality care

apprentice through the programme , who star ted their apprenticeship whilst in custody, has become a full-time kitchen team member for Greene King The pub company and brewer is currently working with a number of other candidates who are planning on star ting an apprenticeship before their release date As par t of the Releasing Potential programme Greene King works closely with charities such as Only a Pavement Away and The Recruitment Junction to help with wrap around suppor t for prison leavers when they leave custody, ensuring the best chance of not only sustaining employment but reducing reoffending Nick Mackenzie , CEO of

HR consultant at UK and Ireland law firm Browne Jacobson

Inflation Rate Rises For First Time In 2024 To 2.2%

The rate of inflation has risen for the first time this year, official figures from the Office of National statistics (ONS) reveal

Overall prices rose by 2 2% in the year to July slightly above the Bank of England’s target of 2% where the rate had been since May

The latest figures mean that prices are now rising faster across the UK than in previous months but still at a slower pace than in 2022 and 2023 when the public and businesses were hit by higher energ y and food bills

Prices fell by 0 2% in July helped by cheaper hotel stays however this was smaller than the 0 4% decrease in prices in July 2023, when energ

Suncream Ice Cream - The Great Taste of the Summer

For over fifty years Suncream Ice Cream has been manufacturing their award winning Italian ice cream in Tamwor th Staffordshire , earning many awards along the way we are proud to be classed as Great Taste Producer Family-owned business offers an impressive array of products including traditional scoop ice cream, vegan, sorbets and even ice cream for dogs

Rebecca Manfredi, Managing Director, emphasises the versatility and quality of their Gelato Gold range Made with 20% double cream, this premium ice cream comes in 21 exquisite flavours like Sea Salted Caramel and Black Forest Gateau Ideal for standalone scoops or as an accompaniment this range can cer tainly elevate your desser t offering Gelato Gold is a perfect addition to any desser t menu Suncream ensures their clients are well-equipped to present these delights with comprehensive menu cards and a full range of point-of-sale materials

Suncream's commitment to inclusivity and safety is evident in their vegan ice cream range , which is free from the main 14 declarable allergens "We are proud to be a nut-free site" Rebecca states, addressing a crit-

ical concern for many consumers and highlighting their dedication to high safety standards

For those seeking a touch of luxur y Gelato Lusso offers an ar tisan experience This ice cream is robot-filled and hand-dressed, made with whipping cream to deliver a sumptuous, creamy texture that promises to impress Gelato Lusso undoubtedly adds the " wow " factor to any offering

Not forgetting our four-legged friends, Suncream introduces Gelato Woof, a lactose-free ice cream designed for dogs Made with carrot and apple puree and for tified with calcium, it provides a delicious and healthy treat, promoting strong bones, hear t health, and muscle function A wooflicious treat for your furr y friends

Suncream Ice Cream’s diverse and high-quality offerings continue to set them apar t, ensuring delight for ever y customer, be it human or canine

For more information on Suncream Ice Cream please contact 01827 282571 info@suncreamdairies com www suncreamicecream com

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Six Steps To Enhancing Guest Satisfaction

Pa ola Wa schbusch is a Rooms Division & Susta ina bility Lecturer at Les Roches Ma rbella

With ma ny years ’ experience a s a ma nager for top bra nds such a s Ma rriott Mélia a nd Sta rwood Hotels, Pa ola ha s been on the frontline of guest rela tions throughout her ca reer

Guest satisfaction is at the core of the hospitality industr y This is a people-to-people business, so all hotels are aiming to have the highest performance in terms of guest satisfaction Those who consistently achieve high scores are more likely to generate customer loyalty and benefit from word-of-mouth adver tising, which ultimately helps them boost their revenue I’ve always worked in operational depar tments and have been a myster y guest, auditor and quality assurance specialist, so I’ve had the pleasure of seeing firsthand how proper ties around the world are striving to achieve this It’s why they invest so much in tr ying to provide all the tools and resources their teams need to attain high customer satisfaction levels

When I star ted in the hospitality industr y over 20 years ago, the environment was completely different But today with social media reviews and all the information available to guests before they even arrive expectations are now higher than ever We’re living in such fast-paced times and new trends are emerging all the time , so it’s becoming even more of a challenge for hotels to adapt to changing guest behaviours and preferences They re now having to not only meet but also exceed guest expectations And the pace at which they change means it’s incredibly difficult for hotels to stay aligned with them

1. UNDERSTANDING WHAT GUESTS EXPECT

When looking at how to increase guest satisfaction in hotels, understanding what a guest’s expectations are is critical So one of the things hotels almost always ask is the reason for a customer’s stay That simple clue helps hotels gain a basic understanding of what guest expectations will be For example , I’m not the same if I’m travelling for business purposes as I am if I’m travelling with my kids I’m the same guest but have completely different needs

All the new systems we have in hotels that allow us to build guest profiles provide crucial information for hoteliers And if it’s a loyal guest hotels can build up a ver y clear picture about their preferences That data is incredibly helpful because it allows hoteliers to anticipate needs and prepare better for meeting expectations, which in turn helps them create memorable experiences and boost customer loyalty The resulting higher levels of guest satisfaction can, of course , lead to increased revenue

A good example of that is cultural awareness It can help so much when tr ying to create emotional connections with guests

2. MEETING AND EXCEEDING EXPECTATIONS TO ACHIEVE HIGHER SATISFACTION LEVELS

One of the great ways of meeting and exceeding guest expectations and therefore achieving higher customer satisfaction levels is through providing a personalised ser vice

That s why hotels focus on personalising ser vice , using the valuable customer information they have gained through previous interactions, purchase histor y and other personalisation techniques to deliver exceptional guest experiences There’s also a great oppor tunity to upsell and generate more revenue by tailoring guest experiences Because the more you get to know your guest, the more you can offer things for which they really are willing to pay a premium

It’s almost a vir tuous circle too, because those improved financial results will give you the funds you need to create good training programs for employees, which helps ensure they are equipped to deliver those memorable experiences to guests

3 CREATING A MEMORABLE EXPERIENCE

Hotels can use many different techniques for creating a memorable experience for guests by personalising their stay, including leaving welcoming gifts in their rooms or offering complimentar y refreshments Often they are just little things that don’t cost much but can create a lasting impression

However, in my personal experience , I do not remember how luxurious the hotel was or the specific ser vices offered I remember people Yes, the personalisation techniques are impor tant, but what really creates that customer loyalty are those human connections

So of course , hotels need to deliver a consistent high-quality product and ser vices adapted to the guests requests But at the end of the day, what enables them to create those memories is actually employee engagement

For management, it becomes a question of caring for employees and guests at the same time If you create that ‘hospitality mindset’ as the general manager, you will be co-creating those special memories Of course , you can build guest profiles from all the advanced technolog y you have at your disposal But sometimes you find out how you can make a stay truly memorable through just a small guest-employee interaction That’s why having employees who are engaged is so impor tant

There is a nice Japanese concept called Kuuki Yomenai that I love because it refers to reading the ambiance and having the sensitivity to notice , for example , if a guest wants to talk or not Once you star t being aware of a customer’s feelings you can really make a difference

It would be amazing to create ‘ wow ’ experiences ever y time we have an interaction with guests But in real life , that s not possible , even in the most luxurious hotels in the world However, if you foster that guest-oriented culture in which employees are engaged, at some point in what we call the ‘guest cycle’, there should be moments when you can create that emotional connection

4 THE KEY TO MAKING A STAY MORE MEMORABLE

When it comes to delivering more memorable guest experiences I believe employee satisfaction is critical If you ’ re happy where you are working and if you know you have suppor t no matter what situation and are empowered, that will help you meet and exceed guest expectations

The industr y is facing many challenges at the moment and high employee turnover rates mean it’s difficult to retain the kind of talent you need to deliver memorable experiences So from my point of view, ‘conscious leadership’ that is committed to employee engagement is what hotels need to meet those challenges

This is a people-to-people business and we should focus on employees who are the real stars of creating memorable experiences for guests If employees are being the best version of themselves they will enable hotels to attain the guest satisfaction levels they need So they need to be given the suppor t, the tools and the feedback that will enable them to shine

5. MAKING USE OF FEEDBACK

Of course as the saying goes if you don’t measure something you can’t improve it so it’s critical for hotels to gather feedback from guests about their stays as well This not only helps them gauge the effectiveness of their internal processes, it also helps when it comes to personalising the interactions you may have with guests in future

Asking for feedback can be great for generating positive reviews that can lead to increased bookings, but it can be dangerous too For example , if you have a sur vey sample of 50 people and just two guests mention the buffet offer is not up to their expectations of course you need to follow it up but it’s not something that means you need to completely change your strateg y

Another thing hoteliers should consider is that complaints are also an oppor tunity to exceed guest expectations If a guest is taking the time to ask to speak to a manager, it’s because they really want to share what happened to them

That means you can gather information that’s useful for improving ser vice in future and maybe turn things around for the guest at the same time It’s also a chance to forge a connection, solve a problem and make the guest feel you have listened to them and care what they think

I’m still in contact with some guests who made complaints to me in the past They still send me messages so despite the situation, they knew I was willing to help and tr y to solve their problem

6. HOW TO CREATE AND MAINTAIN BRAND LOYALTY TO DELIVER ON

GUEST EXPECTATIONS

Many of the larger hotel brands have different tiers designed to appeal to specific audiences and so align with their par ticular expectations During my time with Westin – par t of Marriott International – I was par t of a program looking at how to connect its brand promise with real life across all our different programs and offers

One of these was the value of ‘wellbeing’ and involved a range of initiatives such as ‘sleep well’, in which we provided lavender essential oils and different pillows depending on guests preferences Hotels have genuine oppor tunities to customise their offer to align with cer tain guest expectations and people for whom those values are impor tant will tend to gravitate towards such brands

Creating a brand identity and delivering on that brand promise helps you provide the kind of experience guests are expecting, which in turn helps boost your guest satisfaction levels if you are genuinely delivering on them Not ever y hotel is able to provide personalised ser vice and that’s mainly due to a lack of resources But if brands create something specific that is aligned with their guests’ desires and expectations, they can create powerful connection with them

On the flip side , failing to deliver on those brand promises can create dissatisfaction, though again, that may provide you with the oppor tunity to put things right For example , in my last proper ty, we had challenges with guest satisfaction among our top tier loyalty program members They put a lot of business our way throughout the year, so whenever they were on holiday, they expected to stay in suites But in high season, we were not always able to accommodate those expectations

Again, it came down to small details and tr ying to recognise their loyalty level with simple extras to make those guests feel impor tant It didn t cost much; it was more about making that emotional connection And we reached the highest satisfaction scores in the loyalty program for the whole of the EMEA region It was a question of appreciation and meant more than just sending them a complementar y gift or something

Human needs are always the same – we want to feel appreciated, cared for and that we belong In this case , as soon as we star ted making those customers feel that way by recognising their loyalty, we were able to uplift guest satisfaction to unprecedented levels

Energy for Rural Hospitality Businesses –

Heatwave Could Pull In More Than £30 Million for UK Pubs, According to BBPA

Win A Keg Of Beer Every Month For A Year

Ross Kemp is offering one lucky licensee the chance to win a year of free stock, as par t of his par tnership with HEINEKEN Smar tDispense®

With the third episode of the Ross Kemp Behind Bars campaign launched this week, the actor, journalist and documentar y maker, Ross Kemp is celebrating by offering one licensee a free keg of beer ever y month for a year

In the final episode of the series (watch here) Ross visits two iconic London pubs, The Elephant’s Head and The Henley Arms, to investigate how HEINEKEN Smar tDispense® enables licensees to reduce beer, cider, water, CO2 and cleaning material wastage by up to 85%* and pour the perfect pint ever y time

To fur ther suppor t the UK pub trade , at the same time he is launching a competition to win free beer for a year open to any licensee that signs-up to install Smar tDispense® in venue between August and the end of October The winner will receive a free keg of any HEINKEN UK beer brand of their choosing, each month for 12-months in 2025 HEINEKEN s leading beer brands include Heineken®, Foster s, Cruzcampo, John Smith’s, Amstel, and Birra Moretti To enter, simply visit https://smar tdispense heineken co uk/events/behind-bars/ and fill in your details** At the same time , a new consumer competition aimed at driving footfall into UK pubs, is being launched in

Miscommunication’ Over Drink Order May

Have Led To Girl’s Death, Inquest Told

from Abimbola Duyile for the takeaway drinks, and said she could see and hear Ms Duyile “clearly” at the time

Ms Akter said Ms Duyile had asked for two hot chocolates, and asked “ can you wash the jug because my daughter has a dair y allerg y?”

The cour t heard that under Costa’s rules, customers who ask for a non-dair y product or state they have a dietar y requirement should be shown a book kept under the till which includes ingredients and details of how a drink is made

In her

Other questions included whether Ms Akter was provided with any training in her own language if refresher training had been provided if she knew what an allergen was,

Global Careers In Hospitality: How To Find The Perfect Balance

By Stanislas Helou is Visiting Faculty in Luxur y Brand Management / Ultra-Luxur

You always make it there

You make it anywhere

It s up to you New York, New York!

Ever yone knows the famous Sinatra song Maybe you ve sung it at a karaoke one time Me? I lived it, right after graduating from Glion Institute of Higher Education

You see , New York was my dream destination for a first job in hospitality even though at the time (this was the mid-2000s) Dubai was seen as THE place to go and many of my classmates were heading there

I grew up in Lebanon and had also lived for a while in Saudi Arabia, so the Middle East was familiar territor y I wanted to take myself out of my comfor t zone and tr y something really challenging, and I guess you could say that is one of the attributes it’s useful to have if you are ambitious to set out on a global career

Another is – of course – to choose hospitality as your career path, since it happens to be the most geographically diverse of all industries There’s a hotel in ever y town, in ever y countr y If you want to see the world while you work, you can’t choose better than a hospitality career THE BENEFITS OF AN INTERNATIONAL CAREER

The year-and-a-half I spent in New York was the first staging point of a career that’s so far taken me to eight different countries, leading up to my present home in Andorra, from where I’m running the consultancy Thinking Luxur y with my wife Miriam Palà and my co-founder (and Glion alumna) Stéphanie Steinbrecht-Aleix

So, what benefits and advantages do I feel I’ve gained from all this international exposure? Thinking back to when I star ted out in New York, I’d say the biggest benefit was that it made me grow up fast and become a man Why? Because I’d never paid taxes before I had to get my Social Security number I had to find a place to rent and put a down payment on it And of course it put me in a different time zone to my family, so I had to become more independent

I often joke that my time working in New York was like doing Master’s degrees back-to-back; on leadership, management, absolutely ever ything Although at that time I spoke English fluently it wasn’t my first language French was So being immersed in an English-speaking culture definitely helped me perfect my English, which is good, since I teach Glion students exclusively in that language today

Working in New York scratched a lifelong itch, but when the time came to move on I wanted totally different surroundings in which to continue building my global career I decided to tr y to get a job on a resor t island – but one where I didn t speak the language , because I was still ver y much in a personal growth mindset

This ambition took me to the island of Crete , and a new resor t hotel opening that a friend of mine was involved with This new experience could not have been more different to my time in New York – and not just because of the location and typical clientele

The hotel was ver y much a family business, with a number of relatives working across the proper ty That created a totally different dynamic for a 24-year-old looking to build a management role , and this taught me a huge amount about leadership styles, in par ticular how to soften my approach I also learned how to gain the respect of my repor ts by rolling up my sleeves and doing the jobs I required of them

I have no doubt that being in such diverse work environments can enhance our skills in leadership and problem-solving, as well as cross-cultural communication; and in a cultural melting pot like hospitality it becomes essential to go through this learning experience if you ’ re ambitious to reach senior leadership positions such as depar tment head or

general manager

From a purely professional point of view having international experience is definitely seen as a plus by employers – giving you potential to get in prime position for roles that will increase your earning potential and/or offer enhanced job satisfaction

THE CHALLENGES OF A GLOBAL CAREER

While I would always endorse the choice of an international career, it would be wrong not to acknowledge the challenges you’ll face along the way

When I’m talking to Glion students, my message is always “do it early, before you acquire too much baggage” By that I mean family and financial commitments Heading off to a job in Bora Bora is an amazing adventure when you are 25 and single; less so when you are 45 with a par tner and two kids a mor tgage and a sick parent to look after

It perhaps goes without saying but of course you must also be culturally open-minded to make an international assignment work This was perhaps even more the case in the days before the internet, whereas now you can become immersed in a culture online before you experience it in person But even today you must leave your prejudices and preconceptions at the airpor t if you want to experience the best of your new environment

Glion students are lucky in that cross-cultural fluency becomes second nature as they mix on campus with around 100 nationalities With a wide choice of internship destinations it gives them a head star t in developing a strong cultural understanding

But probably the biggest challenge of a global career is what to do if a job doesn’t work out? This tends to hit harder than when changing jobs in the same city or countr y because to relocate you ’ ve inevitably invested much more time effor t and potentially money to make it happen

This is exactly what happened to me after leaving the resor t in Crete and while I don’t have the perfect answer as to what to do I can at least relate from my own experience

I moved to a hotel in London taking a lower position than I was qualified for on the promise that I would be promoted when a colleague relocated to Abu Dhabi But the whole thing was a disaster – nothing worked, the leadership was bad, and the working practices were archaic

In my head I was like why am I accepting this? , but I still had a bit of that New York mentality which was just to push it for one more month, one more month, in the hope things would work out

So my advice , if you like , would be to give it your best shot, but to recognise when a job is simply not for you, and act quickly and decisively For me that came after four months – I left the business and never looked back

MAINTAINING A HEALTHY WORK-LIFE BALANCE ALONG THE WAY

Although not exclusive to international careers, the issue of work-life balance is sure to be one you’ll face if that is your desired pathway

Hospitality is hard work in often unsocial hours; that much is common knowledge As such, you have to be careful not to become too deeply immersed in your job to the detriment of all life outside it And this is especially true when working in a new countr y where you’ll often be away from family and your friendship network

Although I really enjoyed the role I experienced this to a degree when working at a hotel in London, where I was Assistant Front Office Manager I learned a huge amount there , par ticularly when I was on the night shift, because in a hotel ever ything that happens in the middle of the night is not ‘normal’

But my work-life balance became poor at the same time , because I couldn’t stop working I even had calls transferred to my personal mobile – crazy!

In your early career there’s a cer tain trade-off between working too hard and the experience you gain from doing so We all have it in us to do this in our 20s, but again the secret is knowing when to say ‘enough’ and move on

For me , this meant leaving the operational front line and taking an office-based role with the Ritz-Carlton hotel in Barcelona That was an amazing experience – I learned another language Spanish and I also learned a lot about time management as well as the area I was specialising in, namely events And I also met my wife there , so it was pretty much a perfect posting

HOW TO SUCCESSFULLY WORK ACROSS COUNTRIES, LANGUAGES, AND CULTURES

To summarise , here are my five top tips to make a global career work

for you:

1 BE BOLD AND AIM HIGH

Few jobs land in your lap, and even fewer when it comes to international markets So I ve always aimed at the top – as the old saying goes, ‘Why pray to a saint rather than God’

A personal example was how I landed my role with Luxur y Retreats, the luxur y villa rental company which is now par t of Airbnb A friend of mine got a position there and I thought about tr ying to get a role with them at their headquar ters in Canada So I went straight for the thenCEO, first via LinkedIn, with no response Then I tried various combinations of what I thought could be his email address, until a message finally got through He answered in five minutes, saying to call his office and arrange something while he was in Europe on an upcoming business trip

Sure enough, we met, and by this time I’d conceived an idea to be their man in Europe By the Friday of that week we d mapped out the position and I star ted 10 days later

2 GET ORGANISED

This is true of life in general, but it becomes especially true when living and working abroad I was chatting about this to the CEO of a For tune 500 company at the airpor t recently and I showed him how my Outlook calendar is arranged

Ever ything – business and personal – is colour-coordinated and shared with my wife and I make ample use of reminders to trigger me to do something And this is not because I am disorganised, it’s simply that when you are juggling lots of responsibilities you need a little extra help like this

3 KEEP LEARNING

If you are in a new countr y, tr y to learn at least some of the language It’ll really help you become better immersed in the culture , among other things Even during my time in Crete , where I d vowed not to tr y and learn Greek I still committed to learning 50 or so words

Even today, while balancing my entrepreneurial and teaching responsibilities, I still want to keep on learning For example , I’m currently following a LinkedIn course on finance , because it’s an area of business I dislike , so all the more reason to get more to grips with it

4. PRAY FOR PEACE, PREPARE

FOR WAR

There’s a lot of truth in this old maxim I already mentioned my ‘failure’ in London, and we all have to be prepared for things not to go our way Think about your exit strateg y, and don’t stick around too long in a role that simply isn’t working out

Here you might also want to read up on ‘positive indifference’, which is a philosophy whereby an attitude of indifference to events and experiences that are beyond our control helps bring about a sense of calm It also tends to free us up to focus on aspects that we can influence or control, giving us a greater sense of personal empowerment

Tough situations can also make us grateful for the quality of our professional network As Glion alumni, we are lucky that there are around 16,000 professionals out there who are always willing to lend their suppor t or advice It’s a return on investment in schools like Glion which is frequently overlooked

5. ENJOY IT!

Last but by no means least, get out and enjoy your global career It s a truly amazing experience to be in a new countr y with a completely new way of life laid out before you Your cultural understanding will take a leap forwards, and you are sure to become a more rounded – and thus employable – professional

I’ve taken something away from ever y countr y I’ve lived in; whether it was language skills, leadership attributes, a cultural interest, or just a deeper knowledge of what I am – and am not – capable of I would always endorse a globetrotting career, just as I would endorse the hospitality industr y as the best way to experience it

Stanislas Helou is Visiting Faculty in Luxur y Brand Management / Ultra-Luxur y Travel Experiences at Glion Institute of Higher Education

Train Strike Resolution In Sight As Union And Government Agree Deal

Train drivers are to vote on a new pay deal aimed bringing an end longrunning strike action

The proposed vote follows talks between representatives of Aslef and the Depar tment for Transpor t aimed to resolve the pay dispute between drivers and train companies in England

The new offer is for a 5% backdated pay rise for 2022/23, a 4 75% rise for 23/24, and 4 5% increase for 24/25

Mick Whelan, Aslef s general secretar y, said: The offer is a good offer – a fair offer – and it is what we have always asked for, a clean offer, without a land grab for our terms and conditions that the companies, and previous government, tried to take in April last year

“We will put it to members with a recommendation for them to accept ” Transpor t secretar y Louise Haigh said: “When I took this job, I said I wanted to move fast and

–star ting by bringing an end to rail strikes Finally today the end is in sight

“If accepted, this offer would finally bring an end to this long-running dispute and allow us to move forward by driving up performance for passengers with the biggest overhaul to our railways in a generation ” There have been 18 strikes since June 2022 which are estimated to have cost the hospitality industr y more than £4b in lost sales

Kate Nicholls, Chief Executive of UKHospitality, said: “This is an extremely positive development and I hope that this leads to a firm end to ongoing strike action

“We estimate that hospitality businesses have lost more than £3 5 billion in sales throughout the period when businesses have been forced to shut, staff prevented from coming into work and families forced to cancel plans

“I’m pleased that all par ties involved have come together to reach this proposal and I hope this will see a line drawn under the dispute Once resolved, we can enter a period of rebuilding trust

Urban Pubs & Bars Announce Acquisition Of The Herne Tavern In East Dulwich

League

FSA Issues Updated Notice On Plastic

Containers And Utensils Containing Bamboo

The Food Standards Agency and Food Standards Scotland have continued to advise consumers not to use plastic containers or utensils containing bamboo and other unauthorised plant-based materials

Businesses are reminded not to sell such products as they are noncompliant with legislation and come with safety concerns

The advice comes after the FSA and FSS told the industr y in May 2022 to stop selling food contact materials containing bamboo and similar unauthorised plant-based materials such as rice husks wheat straw and hemp and called for evidence to assess the long-term safety of these products

The Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) have now considered the new data submitted to the FSA and FSS and found that there is insufficient evidence to conclude that these products are safe and there remains concerns over the impact on health from long-term use

In light of the new data both the FSA and FSS have taken the decision to continue to require industr y to remove them from sale and advise consumers who may still have them at home to not use them for foodrelated purposes

The COT concluded that, the presence of bamboo and similar plant-based matter in plastic materials can result in formaldehyde and melamine leaking into food or drink products above the legal limit, which is unsafe for consumers

Formaldehyde is naturally produced by the body but when ingested at high levels can lead to gastrointestinal symptoms While melamine consumed in the shor t-term has low acute toxicity, long-term exposure at high levels can result in kidney damage and damage to the urinar y tract

Whilst it is ver y unlikely that the shor t-term use of these products would result in an immediate risk to health the FSA and FSS recommends reducing exposure to these products as the long-term impacts from regular use of these items remains unclear

Therefore the FSA and FSS are advising that these products should remain unavailable for sale in Great Britain (GB) and people should dispose of them or repurpose if they still have them in their homes

In Nor thern Ireland, these products have already been prohibited for sale as a food contact material, following the European Commission Food Contact Material legislation and businesses continue to comply with this ruling

The advice does not apply to items made solely from bamboo or plant-based materials only those products which use a combination of plastic and plant-based materials Businesses are being asked to take care to check that any bamboo or similar-plant products remaining on the market do not contain any plastic components

Dr James Cooper, deputy director of food policy at the FSA said: At the Food Standards Agency, our mission is to ensure food is safe and this also includes ensuring the products which come into contact with our food, such as containers and utensils, are safe too

“Following our robust risk assessment process, we have found there to be insufficient evidence to provide us with confidence that these products are safe for consumers to use and therefore , our position remains that food containers and utensils containing bamboo composite material should not be sold in GB ”

“We don’t know the long-term impacts to health from using these products and we continue to have concerns that chemicals such as formaldehyde and melamine might leak from these materials when they are in contact with food especially hot or acidic foods

“Previously, businesses were asked to remove these products from sale and, as a precautionar y measure , consumers were advised that they should not use any of these products they had previously purchased until a full investigation into the potential risks had been completed ”

“Now this is complete we are advising consumers who still have these items not to use them for storing or ser ving food but to dispose of them in general waste and for businesses to ensure these products are not made available for sale ”

“These products are not compostable and can’t be recycled and so consumers who still have these items should discard them in the general waste bin or re-use them for non-food purposes ”

The updated position statement from COT can be read at here

Heartwood Collection Acquires The George & Dragon,

And The Red Lion, Stratford Upon Avon

Greenleaf’s Christmas Collection Unveiled

Business Cost Recovery ‘Essential’

To Edinburgh Visitor Levy Scheme

UKHospitality Scotland has urged City of Edinburgh councillors to adopt the cost recover y mechanism recommended in the draft visitor levy scheme

In the draft scheme published

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

Year

“When we first came up with the idea for KP of the

we had no

that it would get the response it did, says Stephen Kinkead, Winterhalter UK s managing director It s all about putting KPs and the work they do in the spotlight It s humbling to read the nominations – learning about the dedication and effor t so many of them bring to their jobs is always inspiring ”

The KP of the Year 2024 will be awarded the prestigious KPOTY trophy, as well as

£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

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

Nominations are open until the 30th of August More information about the competition and previous winners,

dish washers and glass washers the company ’ s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids For fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/

Whether

•

Trade Drinks Expo 2024 - The UK’s

Premier Event for the On & Off-Trade

Drinks Industry Returns to ExCeL London

Bar and pub owners, micro-brewers and international decision makers for the largest beverage brands across the countr y are eagerly awaiting the return of Trade Drinks Expo Known as Europe's leading event dedicated to on-trade and off-trade drinks, this trade show and industr y conference will return to ExCeL London on the 15th & 16th of October

This year promises to be the event’s most dynamic yet The expo is set to be attended by thousands of beverage-ser ving professionals, ready to gather and explore a vast array of delicious drinks, groundbreaking ideas, deliver y solutions, essential ser vices, and more The Expo is designed to help businesses discover forward-thinking solutions to boost profits attract guests and retain clients It’s an exceptional oppor tunity to discover emerging trends cutting-edge products and network with professionals shaping the future of beverages

Innovative Exhibitors: The show will feature a wide range of exhibitors at the forefront of the industr y showcasing products and ser vices to give businesses a competitive edge From pre-mixed cocktail brands to electric point-of-sale technolog y, visitors can expect to find ever ything they need to drive profits and improve customer satisfaction

Inspiring Speakers: Attendees can expect to glean insights and inspiration from the brightest minds in the industr y The lineup of speakers will share exper tise on a range of topics, including the bar experience , nonalcoholic options, event promotion, and more It’s a great oppor tunity to learn from the challenges and successes of representatives of the sector’s biggest institutions

Sustainability Trail: With sustainability coming to the forefront of impor tance in the café industr y, we ’ ve curated a dedicated trail of exhibitors at this year ' s show that have best utilised and implemented sustainable strategies within their business

Innovation Awards: Time is set aside at the show to celebrate the most groundbreaking alcoholic and low-to-no drinks of the year in an Innovation Awards ceremony Recognising excellence and creativity in flavour and marketability, these awards highlight industr y game-changers, offering a glimpse into the future of trade drinks

Networking Oppor tunities: The event offers attendees the oppor tunity to connect with like-minded professionals industr y exper ts and potential par tners The Expo provides countless chances to build relationships, collaborations, par tnerships, and business oppor tunities, with a diverse yet relevant clientele

Trade Drinks Expo is more than just an event; it’s a hub for innovation, education, and collaboration and with it running alongside six other industr y-leading events, it’s

hospitality industr y ’ s growth This convergence offers attendees a

ing diverse oppor tunities and insights under one roof

So, mark your calendars for the 15th & 16th of October and secure your FREE ticket today to take advantage of countless oppor tunities to help your drinks business thrive Register now to be inspired, informed, and connected at the Trade Drinks Expo 2024! For more information and to secure your free ticket, visit: www

Hospitality Skills Scheme Can Help People Back Into Work

pilot delivered an 85% completion rate with 80% of those finding employed in the sector

Nicholls Chief Executive of UKHospitality said: “With the number of economically inactive increasing, the government should look to hospitality as a sector that has a track record of helping people of varied ages, backgrounds and skillsets into employment

“Our skills pilot with the Depar tment of Work and Pensions was designed specifically to help those not working into new jobs and it was incredibly effective , with eight in 10 successful par ticipants securing a job

“A permanent rollout of that pilot could be transformational in helping people into work and would allow hospitality to help the government deliver its target of an 80% employment rate “Hospitality provides jobs for ever yone , and this scheme can help get people back into work, as well as bearing down on persistent vacancies in the sector ”

Data Reveals Hospitality Employees Stay With A Company For Just Three Years

Tattershall Castle Set To Celebrate Its

90th Anniversary With Event On The River

Boost Your Team’s Skills: Invest

Essential Safety Training

Bar Snacks

The Rise of Pub Snacks: A Profitable Opportunity in the UK Hospitality Sector

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

THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

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

According to industr y data, sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits This trend underscores the impor tance of snacks as a revenue stream, contributing significantly to the overall profitability of pub establishments While snacking is popular all year round, consumers look to the savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment

Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in a 2023 repor t, savour y snacks was wor th £4 16bn and growing at +13 8% Snacking occasions are growing +2% with savour y snacking (+20%) growing ahead of sweet (+11%) in pubs and clubs

38% of pub visitor s say they are interested in seeing snac k menus in Pubs • 62% of out of home customer s buy snac ks

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The convergence of major spor ting events such as the Olympics provides a unique oppor tunity for pub operators to capitalize on increased footfall and heightened consumer engagement During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while enjoying a selection of savour y treats

TIPS FOR BOOSTING SNACK SALES

To optimize snack sales and enhance the pub experience , operators can implement strategic measures:

• Diver sify the Snack Menu: Introduce new and innovative snac k offer ings to cater to var ying tastes and preferences , inc luding vegan and gluten-free options

• Promotional Bundles: Create enticing snac k and dr ink bundles ,

encouraging customer s to explore different combinations

• Enhanced Presentation: Visibility is Key Ensure your snac ks are visible! Elevate the presentation of snac ks through attractive ser ving platter s or themed offer ings tied to major spor ting

•

• Mr Porky Or iginal Scratc h ngs – the No 2 brand1 is the most recognised name n scratc h ngs and also a 2-star Great Taste Award w nner

• Mr Porky Cr ispy Str ips - a lighter bite , akin to cr ispy bacon r inds , for those who want all the taste of a scratc hing but a less hard texture , and another Great Taste award-winner

• REAL Hand Cooked Cr isps – premium, award-winn ng, food ser vice focussed cr sp brand with 9 strong flavour s (of whic h 7 are Great Taste Award winner s) All recipes are gluten free , vegetar ian and with no

Handcooked Ham & Colman’s

Cleaning and Hygiene

CLE AN Do The Workwear, So You Can Do The Work

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 - The Luxury Florist

Pomegranate

VK Enters Alcohol-Free Category with VK Blue 0.0%

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-

Bloomsbur

sumers stay energised throughout their night

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

“The insights highlight a clear oppor tunity for on and off-trade stockists to suppor t consumers ’ changing needs and tastes, while providing greater choice when it comes to high-quality fun alcohol-free options ” Craig continued: “VK's mission is to bring people together to share unforgettable experiences With Blue being our best-performing flavour, the decision to launch it in 0 0% format was an easy one and we ’ ve already received strong interest from a number of customers

VK Blue 0 0% is not the only new product joining VK’s lineup ahead of summer The RTD brand is also announcing its newest VK flavour, which is set to launch following the successful #WEAREFLAVOUR campaign which has asked consumers to vote for the next product to join the lineup For fur ther information on VK Zero click here: www vkofficial com/vkzero/

Kinedo Launches Stunning NEW

Northern Ireland - Bringing Character to Your Business

Over 100 years ago Nor thern Ireland introduced whiskey to the world and now our distillers and craft brewers are in the midst of a vibrant renaissance Over the last decade our drinks sector has become one of the region’s most dynamic , innovative and expor t-driven industries Our drinks producers are winning awards across the globe , driving buoyant sales at home and abroad and our buzzing visitor centres and tap rooms are enticing tourists into cities, towns and villages across the four corners of our beautiful countr y

This resurgence is driven by a compelling blend of long-established distilleries such as Bushmills the world’s oldest licensed whiskey producer and a wave of innovative newcomers Bushmills doubled its production in 2023 with the opening of its £37mn Causeway Distiller y, taking sales to over 1 million cases for the first time Also taking strides are newcomers Echlinville Distiller y, a pioneer in field-to-glass distilling, McConnell’s Irish Whiskey, a brand with roots tracing back to 1776 and Rademon Estate Distiller y which has created the first peated whiskey in the region in over a generation Impressive visitor centres at Hinch, Belfast Distiller y and Titanic Distillers offer insight into the histor y and provenance of Nor thern Ireland spirits, whilst Killowen Distiller y and Two Stacks showcase genuine innovation with their unique flavours and product formats Killowen has enjoyed critical acclaim for its rum and

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 finedining restaurants

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

• Like to find out more about LittlePod? Visit www littlepod co uk, email sales@littlepod co uk or call 01395 232022

Bidfood Reveals Listed Suppliers Taking Part in 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

and

Photo cour tesy of Titan c Distiller s

Sustainable Resources

Foodles Partners with ReFood to Eliminate Unavoidable Waste

As

The

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

The

Elevate Your Space with Floral Image

Salvaging Solar Investments

Versatile and Innovative Labelling Solutions for Hospitality

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Star Micronics

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

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

Hospitality Technology

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

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

Technology To Enhance Hotels Sustainability

can really make a difference

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

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

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

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

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

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

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

For fur ther information see the adver t on page

he S T pecialists T S echno in T l ogy Dep l loyment

Proactive and responsive resolution of technical issues

Over 130 highly experienced and trained FSEs providing full UK and Ireland coverage.

IaaS – Inventory as a Service, Vista stock over 5,000

leveraging

Over 30 years’ experience and Hospitality IT projects.

and data cabling & Wi-Fi survey and installation opening projects, staging of technology, installation of all cabling, networks, and technology.

Digital transformation projects – installation of digital technology.

Fully attested and PCI P2PE compliant

Kitchen Equipment and Fit-Out

Focus On Blue Seal's New Induction Technology

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

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

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

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

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

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

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

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

David Chesshire - National Accounts Manager

See the adver t on page 2 for fur ther information

The Importance of Venting Floor Mounted Waste Water Pumping Systems

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

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

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

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

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

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

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

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

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

More information: 0118 9821 555 www pumptechnolog y co uk

Kitchen Equipment and Fit-Out

Stay Cool with Gasket Guy

Temporary Catering Facilities For Events & Kitchen Refurbishments

Kitchen Equipment and Fit-Out

Fridge Seals Direct

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

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

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

The latest model combines practicality and good looks, with newly designed doors made from solid stainless steel featuring full-width integral door handles These provide an easy to use , non-slip grab while being quick to clean, with no dir t traps The generously sized work area makes the Onyx ideal for creating a range of foods including pizza, sandwiches, tapas, salad and desser ts Meanwhile the base of the unit has also been redesigned with a flatter surface making it easier to install transpor t and ser vice

The storage cabinets are designed to hold 1/1GN pans and the Onyx range is available in a choice of sizes from the compact space saving two door model up to the large 1043 litre capacity five door version The ingredient wells are capable of holding a selection of 1/3 and 1/6 GN pans up to four 1/3 pans on the two door model, with the five door model taking twelve , or up to 24 1/6 GN pans

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

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

• Be ready for your inspections

• Damaged fridge seals are unhygienic

•

•

• Next-day delivery service

• Discounted prices on large orders

Outdoor Spaces

Boost Profits This Summer with a Trailblazer BBQ

Café Culture - Pavement Profit

Cinders ‘Classic’ Barbecue

Domestic & Trade Handmade Garden Furniture From MG Timber

LEDsynergy - LED Video Screens & LCD Displays

Mobile Coffee Is The Growth Sector!

Outdoor Spaces

Catering Equipment Ltd

Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold Kängabox is a revolutionar y new high density EPP series of containers in which hot or cold items can be transpor ted with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C Kängaboxes are available

Elevate Alfresco Dining with Quality Wines from Lanchester Wines

no need to compromise on the quality of wine ser ved Lanchester Wines offers innovative solutions that ensure outdoor events can still feature exceptional wines INSPIRAL: PREMIUM HOUSE WINES IN SUSTAINABLE PET BOTTLES

Our Inspiral range features high-quality house wines in recycled PET plastic bottles making them perfect for any outdoor event or function where glass is unsuitable These rPET bottles are made from sustainable materials and are fully recyclable Specially designed for wine each lightweight bottle includes a barrier that extends its shelf life to at least 24 months four times longer than regular PET bottles WALLFLOWER: FUNKY AND FRESH WINE IN CANS

Introducing our latest range , Wallflower a collection of 187ml Spanish wines in a trendy can format Ideal for on-the-go occasions, festivals, events or as a single ser ve in ontrade settings, Wallflower ensures your wine offering is both stylish and convenient

The Wallflower range includes:

• Red Wine: A fruity blend of Temprani lo and Cabernet Sauvignon

White Wine: A zesty m x of Airen, Macabeo, and Sauvignon Blanc

Rosé W ne: A delightful Garnac ha Rosado

With Lanchester Wines, alfresco dining can be both environmentally conscious and a celebration of great taste Our innovative packaging solutions ensure you can offer high-quality wines that are practical and sustainable , enhancing the outdoor dining experience for your customers

See the adver t on the previous page for details

Gala Tent

Since 1999, the family-owned Gala Tent has supplied robust event shelters to hospitality businesses for many purposes From pop-up gazebos covering smoking areas and patio benches to commercial quality marquees large enough to cover an entire beer garden Gala Tent supplies them all POP-UP GAZEBOS

With five models available to suit your budget, the Gala Shade Pro Gazebo range is renowned as the tent that stays standing when inferior products crumble in poor weather The UV-protected, highly water-resistant PVC-coated polyester covers are available in 12 colours and can be printed to incorporate your business logos and information

Perfect for : Patios and Smok ng Shelter s COMMERCIAL MARQUEES

Incorporating patent-protected

Design and Refit

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

lots on

Among the

from the

most

Bidders will

the

Suites,

to

are

after

The

of

memorabilia linked to stars

and Sir Winston

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

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

Commenting on the renovation, Managing Director Franck Arnold says, “This is going to be a complete transformation of the Thames Foyer and Upper Thames, and we are so excited to unveil our new, vibrant dining destination and outlets later in the year The new dining concept will harmoniously blend tradition with innovation, ensuring our guests have the perfect

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

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

Design and Refit

The Absolute Solution To Your Interior Design Needs

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

Enhance

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Subjects

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

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

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

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

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

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

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

establishments our

numbers and QR

labels can be seen installed across the UK Join countless satisfied clients in experiencing the Brunel Engraving difference Contact us today

Design and Refit

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Find The Perfect Table For Your Restaurant Design and Refit

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Why Use a Specialist Hospitality Consultant?

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strateg y, Staff Management, Marketing and The Future of your business PROFITABILITY & OPERATIONS

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business Budgeting Forecasting Menu Management Stock Controls Purchasing and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff your team needs careful and skilful Management, Motivation, guidance and Development MARKETING

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing,