“No More Meat on the Bones” Sector Warns...
Editor's Viewpoint
Welcome to the latest issue of CLH Digital
EDITOR Peter Adams
t the sector!
A recent study by Oxford Economics, as set out on our lead stor y, reveals a staggering contribution from Britain’s beer and pub sector, pouring more than £34 4 billion in Gross Value Added (GVA) into the UK economy, along with over £17 4 billion in tax revenues in just one year
This represents a significant increase from the previous figure of £26 2 billion, underscoring the vital role the sector plays not just at a national level, but across our regions as well The British Beer and Pub Association (BBPA) has rightfully pointed out that these numbers highlight the essential economic contribution of the industr y Yet, despite this impressive performance , pubs are barely getting by
After taxes and operating costs, they make a meagre 12p profit on ever y pint of beer sold This paints a worr ying picture for an industr y that has become one of the most heavily taxed per pound of turnover in the UK, with 40% of brewing turnover going to taxes, and £1 in ever y £3 spent in pubs heading straight to the Treasur y, highway robber y! The situation is becoming untenable The Federation of Small Businesses (FSB) has sounded the alarm, expressing concerns over the state of the economy, where rising costs and falling confidence are creating a perfect storm
Pubs are not immune to this, and new challenges continue to emerge One of the latest threats is the proposed smoking ban in beer gardens, which could deliver a devastating blow to many pubs already hanging by a thread For numerous establishments, outdoor spaces have become lifelines, especially since the pandemic To impose a smoking ban in these areas would not only discourage footfall but could render some pubs entirely unviable as businesses
The Government must reconsider this misguided restriction Our pubs are more than just businesses - they are as I have said before community hubs often at the hear t of local life
Undermining their ability to operate profitably is not just bad for the industr y, but bad for society as a whole
It s wor th reflecting on why the pub and brewing sector finds itself in such a precarious position Successive governments have turned to this industr y as a convenient cash cow taxing it heavily to plug fiscal gaps The result is that this sector, which should be thriving, is suffocating under the weight of taxes, rising energ y costs, and inflationar y pressures
We did not vote for more of the same We voted for change , for something better - not worse Blaming "the last lot" is a refrain we ’ ve heard for decades, but it no longer holds any wor th
The current government must grasp the nettle and take responsibility for its par t in rebuilding the economy and restoring confidence , and this needs to begin with the Chancellor s Autumn Budget
Hospitality, pubs and brewers need reassurances, not more obstacles The government must recognise the immense value this sector brings to our economy and take steps to suppor t its recover y Anything less is simply not an option 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
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“No More Meat on the Bones” Sector Warns
(CONTINUED FROM FRONT COVER)
These figures demonstrate the sector’s impor tant economic contribution on a national and regional level, the British Beer and Pub Association (BBPA) said
But despite this, pubs make an average of just 12p on ever y pint of beer once taxes and costs have been deducted
Not only that, but the industr y is also facing multiple burdens and restrictions in the form of proposed eyewatering packaging costs and a potential beer garden smoking ban
SOARING COSTS
Now the BBPA is calling for a reduction in soaring costs of doing business It warns the industr y needs government suppor t from the Budget to make sure the sector can continue to contribute to the economy and boost the countr y ’ s finances
The BBPA wants to see a cut in beer duty, business rates reform, and a pledge to keep the 75% business rates relief to ensure that pubs can sur vive
Emma McClarkin, CEO of the BBPA, said: “Our sector’s growth will underpin economic growth, which is why if the Government truly is business-friendly it must recognise that pubs and brewers are shouldering multiple taxes and costs that are squashing growth and could lead to businesses failing
“There is no more meat on the bone to cut, which is why it we are calling on the Government reduces the cost of doing business so we can continue to make a massive contribution to the public purse
It is imperative there is a reform in the business rates system which currently penalises bricks and mor tar businesses like pubs which pay five times more than their share of turnover
PUBS “ECONOMIC BELLWETHER”
“Until then, the vital 75% business rates relief due must be maintained for pubs so that one of the core cost components of doing business can be controlled In addition we urgently need to see a cut in beer duty
Our industr y is an economic bellwether and when pubs and brewers suffer, the economy suffers If the Government wants to succeed in its growth mission, it needs to suppor t our beer and pubs which play such a vital role in our communities ”
The sector is also facing potential eyewatering EPR recycling costs next year - set to be among the highest in Europe - plus increases in energ y prices The trade body has warned that this could lead some brewers to make hear tbreaking decisions about whether they can keep making their beer
Not only that, but a proposed smoking ban in beer gardens would have a devastating impact on many pubs and affect their viability as businesses The BBPA is urging Government to reconsider this misguided restriction
The industr y is one for the most heavily taxed business sectors per pound of turnover in the UK with tax making up 40% of UK brewing turnover and £1 in ever y £3 spent in pubs CONFIDENCE FALLS
This latest warning to the government follows a sur vey by the Federation of Small Business (FSB) which revealed that small business confidence , in par ticular the hospitality sector, fell back into negative territor y in the second quar ter of this year, losing the ground made up by the first quar ter’s welcome return to positive sentiment among small firms
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FSB’s Small Business Index (SBI) for Q2 2024 saw the headline confidence reading tumble to -10 8 points, a fall of 16 3 points from Q1’s +5 5 points
Accommodation and food ser vices businesses saw their score slip from -11 8 points in Q1 to -15 9 in the most recent sur vey
Small firms once again pointed to the domestic economy as the most commonly-cited barrier to growth, picked by three in five small businesses (60 5%) – but this is a slight fall from the 64 6% registered in Q1 and could indicate a ver y slender easing of fears about the economy
Consumer demand was selected as a barrier to growth by a similar percentage in Q2 (34 6%) as in Q1 (35 6%), although labour costs (up from 26 3% in Q1 to 28 5% in Q2) and the tax burden (up from 19 2% in Q1 to 22 2% in Q2) edged upwards as concerns
In terms of the factors driving that increase in costs, however, labour costs are the most commonly-cited, at 52 2%, the highest-ever reading on this measure , leapfrogging ahead of utilities (cited by 48 4%), which were the leading cost factor in Q1 Inputs (38 5%) and fuel (32 1%) were next in line
Rent set another record as a cost factor, selected by 26 9% of small firms, marginally increased from 26 4% in the previous quar ter
ALLEVIATE PRESSURES
Tina McKenzie , FSB s Policy Chair, said: After a strong star t to 2024, we were all hoping that the latest quarter would be just as positive for small businesses – if not more so But sadly it was not to be
“Small businesses are looking with trepidation at the Government’s for thcoming plans to change employment, which could both increase risk around small businesses employing people , and the costs when they do The rise of labour costs will hold back economic growth, and points to the possibility of a contraction in small business job numbers which would be terrible news for firms for staff for local communities and the national economy
“Taxes and employment costs are already soaring for small employers The Government should formally index the Employment Allowance to the rising living wage to help alleviate pressure on small firms and resolve the economic inactivity crisis Ever y line in the Government’s employment plans must be checked for negative impact on growth and jobs
“With repor ted revenues in the second quar ter not matching the predictions small firms made at the star t of the year, there are signs that the small business community found the going tough
REASSURANCE
“Overall the small business community is looking for reassurance from the Government that it is listening to their concerns, especially around tax and employment
“The fall in confidence among small firms is dishear tening, but need not become a self-fulfilling prophecy With the right suppor t, we know that small businesses can thrive and drive the economic growth that the Government has said is its priority
“Now, as we head into the next quar ter, we ’ re staring down the barrel at some tough challenges if we want to rebuild confidence
“The riots have left small businesses picking up the pieces, so to turn this around, the Home Secretar y needs to facilitate fair treatment of SMEs by the insurance industr y Additionally, the Government and police commissioners need to work together to clearly explain how small businesses can claim lost earnings under the Riot Compensation Act ”
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Is The Gig Over? Labour’s Proposals To Widen The Scope Of Employment Rights
By Rebecca Berr y, Managing Associate and Philippa Crook, Trainee Solicitor, Stevens & Bolton LLP
election, and their stated commitment to making worker-centric changes to employment legislation, will undoubtedly have wide ranging impacts on employers within the gig economy, including those in the hospitality industr y There were numerous employment law proposals announced in the recent King’s Speech, which will impact employers of “casual” staff
Labour proposes to introduce a new Employment Rights Bill in the next parliamentar y session, signifying a shake-up to workers’ rights and changes to existing law But what does this really mean for businesses engaging gig economy workers?
Currently, many of those engaged in the gig economy are “workers”, the intermediar y status between being a full employee and being selfemployed Workers do not enjoy all the rights of an employee (e g claiming unfair dismissal or maternity pay) Labour has indicated that employment rights should apply to all workers and a re-classification of employee/worker status is also anticipated This will have a significant impact on the gig economy, as casual workers within the sector are soon likely to benefit from a far wider range of employment rights Also impacted will be the businesses engaging them – both financially and in terms of an additional administrative burden
Some of the key proposals from the King’s Speech which will impact the gig economy are as follows:
BANNING “EXPLOITATIVE ZERO-HOURS CONTRACTS”
Intended to give workers a right to a contract which reflects their average working hours, reasonable notice of shift changes, and adequate compensation for cancelled or cur tailed shifts These reforms go much fur ther than those set out in legislation proposed by the previous government, which is now likely to be substituted with the greater protection for workers promised under Labour s proposals
“FIRE AND RE-HIRE” REMEDIES
The government is working to provide “effective remedies” for those workers who are subjected to the practice of “fire and re-hire” This is the practice whereby employers who cannot agree changes to contractual terms with workers seek to dismiss them and immediately seek to re-engage them on new terms Labour s goal is to strengthen the recently introduced statutor y code on dismissal and re-engagement to make this practice much more difficult and so carr y far more legal risk
DAY 1 RIGHTS
These proposals mean workers may be entitled to more employment rights from their first day – most of which are currently only available to employees
Among these changes workers could get the right to bring claims for unfair dismissal from day one , a big step away from the current position that employees must (subject to a few exceptions) have at least 2 years ’ ser vice to be able to bring a claim Similarly, big changes have been proposed for Statutor y Sick Pay (SSP) Currently SSP is only available to those earning over the lower earnings limit, and even then, is only payable from the four th day of absence Proposals remove this limit, allowing SSP from the first day of absence This will have a huge impact on workers and employers alike , though it s yet to be seen how the proposals will impact sickness absence for those working for multiple employers, with no set hours or days of work
Flexible working requests are more unusual in the gig economy, given the already flexible nature of working arrangements However, depending on the details of the new proposals, we could see an increase from gig economy workers Currently employers may only refuse a request to work flexibly for a limited number of reasons The new proposal is for employers to accommodate flexible working as far as reasonable (though it remains unclear how far this extends existing obligations) Impor tant changes to Parental Leave policies have been proposed, but it’s unclear whether the government are referring to changes to the statutor y right to take unpaid parental leave , or if they re referring to parental leave as a collective term, to capture , for example , paternity leave and shared parental leave (currently both requiring 26 weeks’ ser vice before the relevant qualifying week) It remains to be seen whether the government has considered the impact on businesses which engage workers on shor t term bases
DISMISSAL FOLLOWING MATERNITY LEAVE RETURN
The government has indicated it intends to make it unlawful to dismiss a woman within six months of her returning from maternity leave
“except in specific circumstances” The law already protects such women (including ver y recently granting them priority in relation to suitable alternative employment in a redundancy situation), so it will be interesting to see how the government intends to implement greater protections in this area
A NEW SINGLE ENFORCEMENT BODY WITH “REAL TEETH”
The government has trailered the establishment of a Fair Work Agency” that will have “real teeth” With powers including the ability to prosecute and fine companies that breach employment law, this goes far fur ther than the previous government dared, with the goal of strengthening enforcement of workplace rights through a coordinated approach across agencies
REMOVING RESTRICTIONS ON TRADE UNION ACTIVITY
Labour wants to ensure industrial relations are based around good faith negotiation and bargaining, as well as simplifying the process of statutor y recognition and granting a reasonable right to access a union within workplaces We could therefore see more trade union activity within the gig economy
EQUAL PAY FOR ETHNIC MINORITIES AND DISABLED PEOPLE
Potentially giving the full right to equal pay for ethnic minorities and disabled people , and introducing mandator y ethnicity and disability pay repor ting Voluntar y ethnicity and disability pay gap repor ting is already encouraged, but mandator y repor ting was not introduced due to a lack of adequate data collection and the challenge of categorising different ethnic groups and disabilities These are still issues that the new government will need to address
After initial uncer tainty, the Employment (Allocation of Tips) Act 2023 and the accompanying code of practice will come into force on 1 October 2024 This will mean businesses are required to pass on tips in full to workers within one month of receipt allocate tips in a fair and transparent way and, where tips are left more than occasionally, businesses must have a tipping policy in place
The future for employment rights in the gig economy is still unclear, but we can expect to see a paradigm shift in favour of workers Whether the intermediate employment status of “worker” will remain is still uncer tain Even if it does continue , it’s likely that workers are to enjoy more employment rights than they currently do, which may impact the commercial viability of some gig economy arrangements
Big Mamma To Open First Regional Restaurant In Birmingham
Tigrane Seydoux
Just 50% of Pubs Broke Even Over Summer Period Survey Reveals
The British Institute of Innkeeping (BII) has called for investment and suppor t for pubs as vital small businesses in ever y community following a recent sur vey of licensees running independent pubs across the UK which revealed the continued fragility of the sector over the summer months
Despite trading being positive for many the impact of high costs in ever y area of their small, essential community businesses has hampered profitability, with only 1-in-4 making a clear profit
Just under 1-in-2 have broken-even over the summer, with a fur ther 1-in-4 making a loss even in the traditionally bumper summer months Positive impacts from major spor ting events have been countered by another lackluster summer and high energ y staffing and food & drink costs are still dramatically affecting their ability to thrive
In addition to gathering information on the challenges they have faced over the summer, the trade body asked about the impact of last week s leaked proposal to ban smoking in public places, including pub gardens Whilst 7% of respondents said there would be little or no impact to them if the ban came into place with some not having outside spaces to manage , the overwhelming majority were worried about its effect, with a massive 62% of them saying it would significantly impact their trade and a fur ther 20% saying it would result in the closure of their pub
BII CEO Steve Alton commented: “The appetite of the public to visit our fantastic pubs has clearly returned to pre-pandemic levels for many of our members but they continue to face a raft of cost challenges having to boost trade significantly just to stand still
“Despite these challenges, many tenacious operators have managed to increase or maintain their trading revenue , by working hard to develop their offers to attract customers new and old to their pubs, also putting on events & festivals and fundraising for local causes, giving people many reasons to visit their pub
“There is a great love of the Great British Pub, but few consumers know that their local carries a disproportionately larger tax burden than other small businesses, and in most cases than that of much larger companies £1 in ever y £3 they take over the bar goes back to the treasur y in tax, from the food and drink they sell, the people they employ and the proper ties they occupy in their communities This is all before they pay rent or
mor tgage payments wages for their teams – or for themselves A busy pub does not always equal a profitable one in this unfair landscape
“To avoid passing on unpalatable price rises to consumers facing their own cost of living crisis, in many cases, they have had to reduce opening times to save on energ y and staffing costs, and even reduce their team sizes
“We recognise that the 75% relief on business rates for pubs in England has been a life saver for many operators It must be noted that 1-in-4 of our members are either in a rural area or are small businesses that don’t pay rates With increases to the minimum wage of 40% since 2019, and high inflation in food, drinks and energ y, their margins have been continuously eroded and with no suppor t in real terms they are now in a perilous position
“At a time when members are seeking reduced restrictions legislation and cost of doing business, it is unwelcome that the Government is considering unnecessar y restrictions such as banning smoking in pub gardens – our members have indicated for 1-in-5 this could lead to business failure and for the vast majority there would be a significant impact to their business-critical trading levels
“With the right suppor t and investment from Government they would have the cer tainty to themselves invest in the future of their businesses, providing growth and employment oppor tunities in ever y community
“The Secretar y of State has highlighted his suppor t for small businesses, but we need Government to work with the pub sector to truly rebalance the unfair tax burden we have faced for decades, as well as assurance that our members will not face fur ther restrictions, regulations and taxation
“Our members continue to place an overwhelming emphasis on the need for shor t term measures, with a reduction in VAT on all pub sales and a vital continuation of business rates relief until there is a full reform of the unfair and outdated rates system We must also see parity in the relief for the devolved nations, and finally a significant cut to duty on all alcohol sales in pubs, that can benefit their bottom line directly
With suppor t and a level playing field, our vital, viable businesses can be at the hear t of growth, oppor tunity and social connection in ever y high street town and city across the UK ”
How Good Are Your Evacuation, Invacuation and Lockdown Procedures?
By Jerr y Smith OBE, Head of
With the hospitality industr y facing an array of challenges the likely introduction of the Terrorism (Protection of Premises) bill, commonly known as Mar tyn s Law, could be seen as another burden But the propensity for street protests and direct action to move into violent disorder and looting is becoming increasingly common And with terrorism an infrequent, but catastrophically impactful risk, hospitality venues should consider whether their current systems will keep staff and guests safe should a serious incident occur
While invacuation and lockdowns are not new concepts, terror attacks and riots have resulted in police-led initiatives, such as the UK’s ‘Runhide-tell’ Alongside this Mar tyn’s Law will likely require planning documenting and practicing invacuation and lockdown where the structure of a building is used as a means of protection and sanctuar y in the event of an external hazard
Responsible organisations are now paying more attention to developing their invacuation and lockdown policies and procedures
SENIOR MANAGEMENT COMMITMENT
Senior management commitment is the cornerstone of effective crisis management The development of comprehensive invacuation and lockdown policies and procedures should be actively suppor ted by senior leaders
If senior leaders are neither involved in the planning phase nor in any crisis management rehearsals, there is a risk that when under pressure , they will attempt to devise an approach to managing a crisis from first principles Vital time can then be lost during an incident as operational teams communicate procedures to senior leaders, perhaps for the first time
To ensure a coherent efficient response it is impor tant for executives to understand the agreed approach beforehand and what their role will be in a real crisis scenario, especially when it comes to invacuation or lockdown where they may be less familiar with plans than they are for evacuation
ENGAGE WITH THE RIGHT PEOPLE
Building crisis management capacity requires the inclusion of the right people , such as security and operations managers, human resources, and communications In smaller organisations, those roles might be concentrated in one or two people and in larger organisations this could stretch across many depar tments Regular training and rehearsals are essential to ensure that all staff members are familiar with their roles and responsibilities and that policies and procedures remain up to date Additionally, external par tnerships with local authorities, emergency ser vices, and specialist consultants can provide valuable insights and suppor t enhancing the overall effectiveness of crisis management strategies
A CLEAR COMMAND STRUCTURE
Best practice for decision making in a crisis hinges on having a clear command and decision-making structure In the midst of an emergency swift and decisive action is critical Communication protocols must be established to ensure that information is disseminated quickly and accurately Reliable communication channels are essential, as misinformation or delays can exacerbate an already volatile situation Scenario planning and tabletop exercises are invaluable tools in preparing for a crisis, allowing teams to practice decision-making in a controlled environment, identifying potential weaknesses and areas for improvement before a real crisis occurs
ASSESSING THE CRISIS LEVEL
One of the key factors in governing the level of crisis is the potential consequences Managing a genuine threat to life scenario is ver y different from a cyber breach Situational awareness, individuals personal capabilities and other elements will all contribute to the decision-making process Sensibly, and unlike the United States, the UK government does not suggest people fight
PREPARATION PAYS
Finally organisations should remember that not ever y situation can be prepared for or rehearsed, and there will be different risks depending on the situation or context of an individual proper ty But the act of preparation will ensure the core principles of your response are firmly in place at the time they are most needed
By identifying potential risks, rehearsing responses, and ensuring all staff understand their individual roles and responsibilities your staff and guests will be better protected – and your reputation secured – should a crisis occur
Proper Pubs Launches Heroes Of Hunger Campaign
Mimosa at The Langham Suddenly Closes its Doors
Mimosa at The Langham,
Hospitality Leaders Stay Cautious But Relief on Inflation Raises Hopes on Sales and Margins
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Concerns
Collaboration Leads to Guest Success Budget Fears May Hit Hospitality Spend Sector Warned
Effective Social Media Policy: A Guide for the Hospitality Sector
In today’s digital age , maintaining a robust social media presence is essential for hospitality businesses Social media platforms not only allow you to connect with potential customers but also play a significant role in shaping your brand’s reputation
London-based boutique agency Goho leverages its experience handling digital marketing for various small and medium-sized businesses, coming up with seven key areas to focus on when creating social media policy for the hospitality sector
ESTABLISHING YOUR BRAND VOICE
Before diving into specific tactics, it s crucial to define your brand voice Your social media tone should reflect your business’s personality, whether it’s casual and fun or elegant and sophisticated Consistency in voice helps customers recognise and connect with your brand across various platforms
CHOOSING THE RIGHT PLATFORMS
Not all social media platforms are necessar y, depending on your target audience Cer tain platforms may be more effective than others For example , Instagram and TikTok are visually driven and ideal for showcasing things like food and room tours, while Facebook is better for event promotion Identify where your audience spends their time and focus your effor ts there
CREATING ENGAGING CONTENT
Just like food, quality over quantity, always High-quality photos of your dishes, behind-the-scenes glimpses of your staff, and engaging stories about your restaurant or hotel can capture attention Use video content like quick cooking demonstrations to enhance engagement, paired with relevant hashtags to increase visibility and attract new followers
HANDLING BAD REVIEWS
From time to time , you may get a bad review However, how you respond can make all the difference Always address negative feedback promptly and professionally Acknowledge the issue , and tr y your best to resolve it Let s not forget, the customer is always right! This shows potential customers that you care about their experience and are committed to improvement
ENGAGING WITH YOUR AUDIENCE
Social media isn’t just about sharing your message , it’s about building relationships with your customers Make it a priority to engage with your followers by responding to comments and messages promptly Encourage user-generated content by asking customers to share their experiences, which could also be used as video testimonials Running contests or giveaways can fur ther increase engagement with your audience and increase reach
UTILISING ANALYTICS FOR IMPROVEMENT
Most social media platforms offer analytics tools that provide valuable insights into your audience’s behaviour and engagement levels, such as the Meta Business Suite for Instagram and Facebook Use this data to refine your strategies - identify which types of posts get the most engagement from your followers, the best times to post, and areas for improvement
FOLLOWING SOCIAL MEDIA TRENDS
Social media is ever-evolving, and staying updated on the latest trends is crucial for success Consider incorporating funny trending challenges or themes into your posts to grab the attention of a wider audience
CONCLUSION
Effective
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Research Reveals Precarious Nature Of Customer Loyalty
Customer loyalty is fragile , and hospitality is no exception, with new figures from Zonal’s latest GO Technolog y repor t in par tnership with CGA by NIQ, revealing that 31% of restaurant, pub and bar goers are ver y or somewhat likely to switch to a competitor
The sur vey of more than 5,000 British adults, highlights customers’ likelihood to switch brands and what it takes to earn their loyalty and to keep them coming back The latest figures also found that while restaurants, pubs, and bars might inspire a slightly stronger sense of loyalty than areas of consumer spending like energ y or utilities (35% of consumers are likely to switch suppliers) the likelihood of switching is on a par with users of supermarkets (31%), g yms (32%), and phone networks (32%)
When looking at how switching varies across different age-groups the findings revealed that loyalty is stronger amongst older consumers, with only 16% of those aged 65+ ver y or somewhat likely to switch to a competitor, compared to 41% of 25–44-yearolds Fur thermore , parents are significantly more loyal to restaurants, pubs and bars than average , with only 26% of parents likely to switch to a competitor, compared with 37% of non-parents
To effectively generate loyalty and to prevent customers slipping away to rival venues, understanding what guests want and delivering on the fundamentals of hospitality both in and out of-venue is vital
WHEN ASKED WHAT INFORMATION GUESTS WOULD LIKE TO RECEIVE FROM VENUES THE FOLLOWING CAME OUT TOP:
• Deals and rewards (54%)
• New menu items (44%)
• Pr ice c hanges (39%) Events in the venue (34%)
• Changes to opening and c losing times (25%) Unsurprisingly, financial savings are also a priority for consumers when it comes to joining a loyalty scheme , with member only prices (49%), collecting points for the purchase (39%) and cashback (37%) the top three loyalty schemes which appeal to consumers
Commenting on the findings, Tim Chapman, Chief Commercial Officer, Zonal said: “It’s great to see that suppor t for the hospitality industr y is strong with our research revealing that restaurants pubs and bars command more loyalty than other areas of consumer spending That said, operators can t afford to rest on their laurels – in a cash-strapped market, customer loyalty is precarious Investing in ways to nur ture loyalty both in and out-ofvenue
Beer Bottle Charge Needs Rethink Says CAMRA
The Depar tment for Environment, Food and Rural Affairs (Defra) has released the first indicative base fees for extended producer responsibility (EPR) scheme for packaging, which will come into effect in 2025
The EPR scheme seeks to make those who introduce packaging into the market responsible for its entire lifecycle , ensuring that product design incorporates considerations for disposal and recycling
The base fees will apply to obligated packaging producers and will be administered by the Scheme Administrator (SA) Fees will be additional to charges imposed by environmental regulations across the UK and the costs of meeting packaging recycling targets
The 2025/26 base fee rates var y depending on the material Aluminium packaging fees range between £245 and £655 per tonne; fibre-based composites between £410 and £655 per tonne; paper or
board between £185 and £350 per tonne; plastic between £355 and £610 per tonne; and steel between £170 and £420 per
Fees for wood and other materials range from £225 to £330 per tonne Glass fees, calculated using a separate methodolog y, are estimated to be between £130 and £330 per tonne
C AMRA Real Ale Cider & Perr y Campaigns Director Gillian Hough said: C AMRA suppor ts the principles of the Extended Producer Responsibility and its potential benefits to the environment, however, a tax on bottles used for beer and cider needs careful implementation to ensure that independent producers and consumers aren’t the ones paying the price ”
“The industr y has awaited clarity on the requirements of EPR for a long time , and while having these latest estimates will help brewers and
cider makers plan for the future , the costs in current proposals are simply too high ”
“It’s positive that the scheme already makes some distinction between large and small producers, but Government needs to urgently rethink the burden it is placing on the industr y – par ticularly on independent brewers who are so crucial for consumer choice
Glass bottles are some of the most commonly recycled items in circulation, so the estimated £212m price tag for this packaging feels hugely dispropor tionate especially given the sectors already high overall tax bill and recent shocks from fluctuating energ y costs, the growing cost of goods and the ever-lingering shadow of the pandemic ”
“I urge DEFRA to meet with industr y hear the concerns of brewers cider makers and consumers, and rethink their proposals ”
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Infectious Diseases… A Constant Threat to Society and the Hospitality Industry
The Mpox ‘public health emergency of international concern ’ , declared by the World Health Organisation (WHO), once again highlights how vulnerable we are to the spread of infectious diseases
While Mpox is not an imminent threat to UK food businesses, it does have the potential to affect supply chains and specific localities
As a microbiologist who has battled to prevent the spread of pathogens in the food supply chain for nearly 40 years Alec Kyriakides, Chair of the Safe to Trade Technical Standards Committee (TSC) - www.safetotrade .org.uk, the first voluntar y, third-par ty assurance scheme for the hospitality industr y that puts people s health first, shares his view on the threat of Mpox and steps that can be taken to protect against infectious disease agents
Mpox is an infection caused by monkeypox virus (MPXV) and it is spread by direct or close contact with an infected individual, contaminated materials and contact with / consumption of infected animals
Although infection has been repor ted through the consumption of infected animals (“bushmeat”), the risk of transmission of MPXV through food more generally has been previously assessed as being hypothetical with no repor ts of this ever occurring
At the time of writing Mpox is not a pandemic and has generally been restricted to countries in Central and Western Africa with recent cases being repor ted in other neighbouring countries and isolated travel-associated cases in some other non-African countries
Although there is much more to learn about the new variant of MPXV (Clade Ib) it doesn’t appear to present a similar risk of spread to SARS-CoV2 virus, the coronavirus responsible for the COVID-19 pandemic
Being Prepared is Key for a Sustainable Business
Mpox sends an impor tant message about the impor tance of the ever-present need for effective food hygiene and personal hygiene measures in society, and the food supply chain It also highlights the impor tance of infectious disease preparedness, essential for business resilience and sustainability
I’m cer tainly not here to preach about the controls a business should have in place to manage infectious dis-
ease but it is interesting how quickly after COVID-19 that basic precautions have been forgotten by so many in both society and business There are many non-negotiables when it comes to food hygiene that directly impact on the control of infectious disease threats, such as policies for managing colleagues who repor t ill (infectious disease policy), personal hygiene practices, cleaning and disinfection of utensils, equipment and surfaces, cooking and washing of food, training and many other principles that are enshrined in legislation and also in voluntar y food safety standards like Safe to Trade But the food industr y, especially hospitality and retail stores have par ticular hazards to manage associated with the presence of customers some of whom will have innocuous infectious diseases like colds and coughs and others who may have more serious illnesses It is not possible to eliminate the risk from such sources but it is possible to reduce the risk of spread by the provision of hand sanitisers, regular cleaning and disinfection of common touchpoints and protection of ready-to-eat food with covers and screens
In addition to reviewing the controls in place for infectious disease in a food business operation, it is also impor tant to think about how you would manage a situation where such a case was to occur in your supply chain or operation These are generally considered in your emergency or resilience plans and the whole idea of this is to imagine scenarios that may occur and to rehearse how you would go about managing Having dealt with hundreds of serious incidents including public recalls over my time in the industr y, I can tell you that having pre-planned and rehearsed scenarios is unbelievably helpful as tr ying to work through this in the midst of an incident is more than stressful
Mpox provides an impor tant oppor tunity for all businesses to reassess their controls for infectious disease agents, and their resilience plans to respond to the occurrence of cases of infectious disease in their supply chains and operations, and ask, "Am I prepared and is there more I can do?
Suspecting a Case
If a customer or staff member shows symptoms of Mpox, which can include fever, headache , swollen lymph nodes, chills and exhaustion, joint pain and a rash that may star t on the face and spread to other par ts of the body, it's crucial to act quickly Isolate the individual, contact local health authorities, and follow their instructions Thoroughly clean and disinfect any areas the person has been in and ensure that those who had close contact are informed and monitored
By taking these proactive measures, you can help protect your staff, customers, and business from the risk of Mpox
Elite Hotels Welcomes James Perry as New General Manager of
The Grand Hotel,
Eastbourne
Live
Delivery Gains Ground as Euros and Summer Heat Shape Spending Habits
Zest Quest Asia Announces Financial Support Scheme For Colleges In 2025
A firm fixture now on the UK’s culinar y competition calendar, Zest Quest Asia was created in 2013, with the suppor t of the Master Chefs of Great Britain, to lift the profile of Asian cuisine among budding chefs enrolled on full-time courses in catering colleges across the countr y Cyrus Todiwala, founder, Zest Quest Asia, explains; It is a sad fact that many of our hospitality colleges are closing and those that are still doing great work with student chefs to prepare them for a career in our industr y sometimes struggle financially when it comes to extra-curricular training, like par ticipation in competitions such as ours We are extremely grateful to The Savoy Educational Trust, The Antonio Carluccio
Foundation and the Worshipful Company of Cooks of London who have each approved applications from us to suppor t college teams entering Zest Quest Asia in 2025 to help offset the associated costs of entering, such as travel, ingredients and other incidentals ”
The competition, which is spread over two days, concludes with a live cook-off on the final day and the announcement of winners later in the evening at a gala dinner, held at the Hilton London Wembley It has been hailed as one of the most rigorous on the student chef competition circuit and is highly valued by the lecturers and students who compete Anthony Gascoigne Course Team Leader Hospitality & Catering Nor th Her tfordshire College; “Zest Quest Asia has been a constant source of inspiration for our students Single-handedly, the competition has engaged and enthused
Wotton House Welcomes Chef Alec Mackins as New Executive Head Chef
Nearly HALF of England’s SMEs Don’t Know That Simpler Recycling Will Impact Their Business, According to New Biffa Survey
Nearly half (42%) of SMEs in England don’t know that upcoming Simpler Recycling legislation will impact their business, according to a new sur vey from waste management exper ts Biffa SMEs will face extra challenges from the scheme compared to corporate businesses – like finding space for new bins, separating all recycling into material type and training staff – compounded by the risk of a fine if not implemented For many, it will be the first time doing so
That said, 58% of English SMEs do believe Simpler Recycling will affect their business When it comes to wider UK policies, affected SMEs anticipate Extended Producer Responsibility (53%), Digital Waste Tracking (52%) and the existing Plastic Packaging Tax (51%) having the greatest impact
It comes as SMEs repor t sustainability being a greater business priority in 2024 compared to last year – the third highest (36%) following cost efficiency (45%) and revenue growth (39%) When Biffa issued a similar survey in 2023, sustainability was the lowest priority for small businesses
What’s more four in five (80%) see waste management and recycling as impor tant to sustainability with three in 10 (29%) saying the two are ‘ ver y impor tant’
They prevalently measure and repor t on the reduction of general waste (67%) in their effor ts to be more sustainable – a significant rise on 39% last year SMEs are also vigilant on the recyclability of products and packaging they purchase or produce (60%) Perceptions from customers or employees also matter, as over half (56%) track this compared to just a fifth (22%) last year
In fact, nine in 10 (91%) SMEs have a formal sustainability strateg y either in place , planned or in progress Four in five (82%) also say their business is focused on being par t of Britain’s circular economy – compared to just half (52%) in 2023 – but, crucially, nearly all (98%) say that more suppor t is needed for their business to be sustainable
Financial incentives (42%) are the type of suppor t SMEs need most in order to be sustainable That’s understandable given that – as in 2023 – the cost (45%) of making changes is their biggest barrier to sustainability, followed by increased expenses of products and or ser vices (38%) Monetar y concerns are compounded by a lack of clarity on sustainability metrics (30%)
Two-fifths (42%) of SMEs seek advice on the best options available They also want to find new ways to be sustainable , desiring investment in innovation and technolog y (39%), product life cycle , and circular supply chain analysis (37%)
Commenting on the findings, Maxine Mayhew, Chief Operating Officer – Specialist Ser vices and Collections Biffa said:
“Being more sustainable is not always simple or cost-free , but more SME decision makers are prioritising sustainability than ever Our research shows that small and medium sized businesses are capable and motivated to make positive change
“This change and growing commitment to sustainability, through what have been incredibly tough trading conditions for many, has not been driven by government regulation alone SMEs are not currently mandated to have a sustainability strateg y; businesses have taken the initiative to drive change They want to do their par t in tackling climate change because it is important to them, their customers, and their colleagues
“Our sector has a duty to help SMEs by providing clarity and guidance around waste legislation We’re committed to suppor ting businesses through this period of policy change , so their waste management remains compliant and cost-effective
“Working together – with the waste industr y and across the supply chain – will be crucial for SMEs going forward to reduce waste and recycle more As will stable legislation, which will give businesses confidence to invest fur ther in sustainability ”
For more information on SME attitudes towards the circular economy, sustainability and recycling, visit: https://www biffa co uk/biffa-insights/Biffa-SME-sustainability-sur vey-repor t or see the adver t on page 6
Wiltshire Hotel Marks Record-Breaking Six Months with Appointment of New General Manager and Head Chef
Boost Your Team’s Skills: Invest in Essential Safety Training
Card Spending Returns To Growth In August As The Summer Lift Spirits
keep up with those rising costs Meanwhile , a quar ter (24 per cent) are concerned that shrinkflation will mean they get less value for money on their festive spending
That said the summer spirit has arrived for the vast majority – Brits are feeling noticeably more confident in both their household finances (70 per cent) and ability to live within their means (73 per cent), compared to last month (65 per cent and 70 per cent respectively)
Karen Johnson, Head of Retail at Barclays, said: “The long-awaited British summer has unlocked pent-up demand across a number of retail categories, such as garden centres and butchers, as many Brits dusted off their barbecue for the first time this year
“We’re also seeing an emerging trend of consumers indulging in retail therapy for mood-boosting pick-me-ups This is a much more immediate version of the long-running trend of consumers making room in their budgets for memorable experiences, like tickets for next year ’ s Oasis tour, which went on sale over the weekend
“While cost-conscious shoppers continue to rein in discretionar y spending to account for rising prices, especially in the run-up to
However, the sunshine has not had as much of an
on
improvement, declining by a marginal -1 7 per cent compared to -2 3 per cent in July
Looking ahead to the upcoming festive season, over a third of Brits (35 per cent) anticipate that this Christmas will be more expensive than last year, and one in five (19 per cent) are worried about how they ll
NEOS Hospitality Set To Launch Two New ‘Party Bar’ Concepts
Find Out How the Simpler Recycling Legislation Will Affect Your Business
Wetherspoon Pubs To Cut The Price Of Food
And Drink By 7.5 Per Cent For Tax Freedom Day
Punch Pubs & Co Joins Charity Partner
For Their National Fill A Flask Campaign
Trade Drinks Expo 2024 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, cuttingedge 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-ofsale 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 suc-
cesses of representatives of the sector’s biggest institutions
Sustainability Trail: With
Innovation
Chris Webb MP Elected Chair of
The All-Par ty Parliamentar y Group was reconstituted earlier this week with Chris Webb (Lab, Blackpool South) elected as its Chair and Damian Hinds (Con, East Hampshire) as Vice-Chair, at a well-attended meeting in Westminster
Also elected as Vice-Chairs of the group were Caroline Voaden (Lib Dem, South Devon) and Daniel Aldridge (Lab, Weston-super-Mare) The
LittlePod Are All Set to Celebrate International Real Vanilla Day with Our
October 17th is International Real Vanilla Day, the most impor tant date on the LittlePod calendar The seasons shifting and autumn fast approaching it’s almost that time again Here at LittlePod HQ, we ’ re preparing to celebrate this special occasion once more Like to join us?
Just over 12 months ago, we took a trip to Indonesia to spend International Real Vanilla Day 2023 with the LittlePod farmers at our collaborative orchard in Bali Spending this precious time together was a treat indeed as we met those responsible for nur turing nature whose ecological effor ts and agricultural innovation have done so much to help pull real vanilla back from the precipice
This October, we’ll be spending the 17th somewhat closer to home , here at our HQ in East Devon LittlePod’s vanilla farmers – and those elsewhere on the Equatorial Belt – will, however, be at the forefront of our celebrations again
Dedicated to the farmers at the LittlePod orchard, whose pioneering polyculture system has been endorsed by the Indonesian government LittlePod’s 2025 calendar will outline our environmental endeavours and detail the crucial role that vanilla is playing in protecting our planet, aiding soil health and improving the air we breathe
Due to be printed in the coming days, our calendar will be published in time for International Real Vanilla Day Like a copy?
Featuring never-before-seen photographs from the LittlePod orchard, celebrating vanilla s value to the world and documenting 14 years of our Campaign for Real Vanilla, our calendars are available to reser ve now First-come-first-ser ved, whilst stocks last, please email Paul at media@littlepod co uk to request a copy
2025 Calendar!
We’ll share additional details about International Real Vanilla Day 2024 – and how you can get involved – in due course In the meantime , please reser ve a calendar, follow us on Instagram, and above all, keep it REAL
We’re all looking forward to celebrating with LittlePodders all over the world once more this October It’s almost that time again!
First Minister Sets Out Scotland’s Programme For Government 2024-25
Revolución De Cuba Have Taken To The Skies For The UK’s First Drone Drink Delivery
Chelsea To Sell Millennium and Copthorne Hotels
Guest Amenities
Elevating the Guest Experience: The Strategic Importance of Hotel Amenities
In
or the delight of a complimentar y breakfast each amenity contributes to the overall impression of the proper ty For business travellers, cer tain amenities like a well-equipped workspace , fast internet, and access to meeting facilities can be the deciding factor in their choice of accommodation However, in the modern hospitality landscape , guests are not just looking for the basics They expect a cer tain level of luxur y and personalization, and they are acutely aware that if one hotel doesn't meet their standards, there are countless others that might This means that hoteliers need to be strategic about the amenities they offer, ensuring they not only meet but exceed guest expectations
CHOOSING THE RIGHT AMENITIES FOR YOUR HOTEL
letries (shampoos, soaps, facewashes), personal care items (hairbrush, body lotion, shaving cream, razors, shower cap), and conveniences such as coffee kits, bathrobes, slippers, and tissue boxes have become standard across the industr y Failure to provide these can lead to immediate dissatisfaction
Fur thermore as the sector seeks to meet escalating concerns for the environment, hotels and inns are increasingly adopting sustainable practices in their toiletr y offerings Biodegradable packaging refillable containers and cruelty-free products are gaining traction reflecting a commitment to environmental responsibility
Plus, an impor tant trend in the industr y is the suppor t for local communities/businesses with the use of locally sourced or ar tisanal toiletries connecting guests with the culture and individuality of the destination, adding a custom-made touch to the overall guest experience
Special Amenities: Some amenities are highly appreciated but may not need to be provided universally in ever y room A dental pack, for instance , could be available upon request, along with other personal items like combs By making these available through reception rather than placing them in ever y room, hotels not only manage costs but also create oppor tunities for guest interaction, allowing staff to personalize the guest experience Luxur y Amenities: For proper ties aiming to position themselves as luxur y or boutique offerings, the inclusion
Selecting the right amenities for your hotel rooms or proper ty requires a careful balance between enhancing the guest experience and maintaining profitability It’s impor tant to recognize which amenities should be offered as standard, which should be available upon request, and which could be positioned as premium add-ons
Essential Amenities: Hotel toiletries extend fare beyond functional items; they are vital to the overarching guest experience Thoughtfully chosen and high-quality toiletries have the power to elevate a guest’s perception of a hotel, creating a lasting and positive impression, and are the baseline expectations of any hotel stay Items like toi-
Guest Supply - Transforming Stays with World-Class
A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries
Petrichor is the name of the ear thy scent produced when rain first falls on dr y soil Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand
In line with Sedbergh Soap Company’s ethos, Dor the Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils grasses and herbs to created Petrichor to the hotel owners ’ brief
James and Nina of The Black Bull: “Petrichor is the essence of a ver y successful collaboration between two independent businesses The bespoke ar tisan-crafted fragrance , inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos We are thrilled how well it has been received by our guests”
Dor the added: when I set out to compose Petrichor I knew it would be a challenge The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dr y spell first, and once it star ts raining the scent is gone , so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious, visionar
Cleaning and Hygiene
The Importance of Cleaning and Hygiene in the UK Hospitality Sector
Five Star Cleaning , Starts With Best In Class Equipment
Guest Supply - Transforming Stays with World-Class Amenities
High End Wine Preservation In Your Business or Home with Expert Wine Storage
Modular Magic: Winterhalter’s MT Dishwasher is Amazingly
to individual requirements
Winterhalter has also developed ‘neutral’ modules that can be positioned between operational zones (prewash, wash, rinse and dr ying) They extend the distance between the zones, meaning the MT can accept extra-large wash
•
• Safety for Staff: A hygienic
reduces the r isk of accidents and injur es , suc h as slips , tr ips , and falls , ensur ing a safer working environment for the staff
Positive Inspections: Regular c leaning ensures that the
Phone: 0800 132 507
Email: info@atlasfm.com Or see the adver t on page 9 One True Concoction (OTC) is more than just a beverage brand; it’s a blend of tradition, family, and a
Products and Services
Collaboration Leads to Guest Success
Petrichor
set about incorporating natural and organic ingredients infused with essential oils grasses and herbs to created Petrichor to the hotel owners brief
James and Nina of The Black Bull: “Petrichor is the essence of a ver y successful collaboration between two independent businesses The bespoke ar tisan-crafted fragrance , inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos We are thrilled how well it has been received by our guests” Dor the added: “when I set out to compose Petrichor, I
The Label Group
The
knew it would be a challenge The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dr y spell first, and once it star ts raining the scent is gone , so my reference point was rather elusive” James and Nina are ideal collaborators: ambitious, visionar y, and open-minded
Exceeding Customer Expectations
Cinders ‘Classic’ Barbecue
The
South West Coffee Co.Your Partner in Coffee
Handmade Garden Furniture From
Tayto Has ‘Snacking Sorted’
As the largest family-owned, British-based snack company with a stable of well-known British brands, Tayto has ‘Snacking Sor ted’
Bar Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time Our unique offering provides hospitality and licensed venues with a snacking ‘ onestop shop’
Here are our top tips on how to maximise sales - and profits - from snacks!
*Stock a wide range of proven, premium snacks that have been developed for the licensed sector Pub consumers look for brands they can trust and it s impor tant to stock proven sellers! Tayto has a range of award-winning snacks to suit ever y pub and cover a large range of ages and dietar y requirements:
• Midland Snac ks Traditional Scratc hings – No 1 brand1 and our best-se ling pubcard – boasting a 2-star Great Taste award, with ts traditional hand cooked recipe that has stood the test of time
• Mr Porky Or ig nal Scratc hings – the No 2 brand1 is the most recogn sed name in scratc hings and also a 2-star Great Taste Award winner
• Mr Porky Cr ispy Str ips - a l ghter 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-winning, food ser vice focussed cr isp brand with 9 strong f avour s (of whic h 7 are Great Taste Award winner s) All recipes are gluten free vegetar ian and with no added MSG REAL has relaunc hed it’s punc hy Ham & Mustard flavour and has par tnered with Colman s , the UK s number one mustard brand2 to br ng you REAL Handcooked Ham & Colman’s Mustard
• Animal Adventures – vegetar ian, gluten-free with no added nasties , is a lightly salted animal-shaped fun snac ks that kids love
KNOW YOUR CUSTOMER
Boost sales by tailoring your range to their tastes Our research shows that younger male consumers prefer the meaty flavours – like Roast Ox, Ham & Colman’s Mustard whereas the more traditional flavours are popular with the 45yrs+ - Salted, Cheese & Onion and Sea Salt & Black Pepper 3 PROMPT SERVICE
The Perfect Snack
We
SEEING IS BELIEVING
Snack
o Pubcards or c lip str ips behind the bar
o A full range of cr isps on
o
Tayto
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By
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for All Your Trade and Hospitality Needs
Fly the Flag for Good Taste
Tyrrells is an ideal choice for customers looking to make trips
to pubs and bars feel like a special occasion With 93 Great Taste Awards across the range , Tyrrells offers a great accompaniment to a glass of wine , offering classic and popular flavours including Mature Cheddar & Chive , Lightly Sea Salted and Sea Salt & Cider Vinegar
Launched this year, our new League of Tyrrellbly Good Taste initiative suppor ts the Out of Home (OOH) channel in driving bagged snacks sales The initiative enables OOH outlets to register their business via a bespoke platform to receive exclusive POS with 200 POS kits available , including a branded wooden display unit, a window sticker marking out the business as a “Tyrrellbly Tasteful Establishment”, a clip strip and more FInd out more –www tyrrellscrisps co uk/league/ See the adver t on the previous page for details
Greenleaf’s Christmas Collection Unveiled
Chefs' Buyers Guide
Northern Ireland - Bringing Character to
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
You’re truly Better off with Booker www booker co uk
McWhinney ’s Sausages
McWhinney’s Sausages has been a family run business since 1898 Star ting out in a butcher’s shop many things have changed over the years, but one thing has stayed the same – quality The company emphasises quality above all, using only the best quality cuts of pork to produce their award-winning Irish Pork Sausages Ever ything from the 126-year-old recipe used in the Premium sausage to the newer additions, such as gluten free , used the same high-quality ingredients and get the same care and attention to ensure a consistently excellent result ever y time MD Kevin McWhinney is a fifth-generation butcher who was raised on the premium sausages 6 years ago, he
was diagnosed with coeliac disease and became unable to eat any of the products he produced This led to the creation of the McWhinney s Gluten Free Sausage Applying the McWhinney s quality
ethos, Kevin set out to create a great product in its own right as opposed to a passable alternative In this he succeeded in creating a sausage with a hint of honey-roast ham sweetness which packs a pepper y tingle on the back of the palette
Gluten free offerings are becoming increasingly impor tant as awareness in the industr y grows and kitchens become more equipped to deal with the challenges it poses The McWhinney’s Gluten Free can sit on any menu proudly to delight diner s tastebuds whether coeliac , gluten-reducing or just looking far a tasty sausage
For more information email info@mcwhinneys com
Chefs' Buyers Guide
Please
LittlePod’s RE AL Vanilla Paste
Tiptree Patisserie – Serious About Shortbread
desser
scones and
more
Today, we ’ re proud to be channelling our exper tise into expanding our shor tbread offeringsa categor y that has rapidly become an impor tant par t of our growing product range These butter y melt-in-the-mouth treats are becoming a hallmark of our brand and we re serious about making them nothing less than exceptional With traditional flavours such as All-Butter and Chocolate Chip, to more unusual seasonal flavours like Lavender and Mince Pie , there is something for ever yone to enjoy
retailers and farm
of
who trust us to deliver excellence under their
labels
At Tiptree Patisserie shor tbread is not just another product; it’s an expression of our brand s dedication to quality, tradition, and the ar t of ar tisan baking If you would like to get in touch about supply or to discuss a white-label solution for your business, please get in touch:
As par t of the Wilkin & Sons family of business, famous for its Tiptree Jam, you can be assured of our focus on quality and ingredients Naturally, here at Tiptree Patisserie our handmade cakes are made with
Tel: 01376 509101
Email: tiptreepatisserie@tiptree .com
Web: www tiptreecakes com
Hospitality Technology
Introducing Task Manager: Revolutionising Food Safety and Operational Efficiency in Hospitality & Catering Industry
Vista Technology Support: Your Trusted Partner
They ’re Rewriting the Rules of Hospitality with Tech That Truly Understands Your Guests
Outdoor Spaces
Catering Equipment Ltd
Catering Equipment Ltd are the authorised UK Distributor for
Elevate Alfresco Dining with Quality Wines from
Lanchester Wines
lo and Cabernet Sauvignon
• White Wine: A zesty m x of Airen, Macabeo, and Sauvignon Blanc
• Rosé Wine: 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 facing page for details
Mobile Coffee Is The Growth Sector! Outdoor Spaces
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us for more details at sales@fracino com
Outdoor Furniture That’s Built To Last
LEDsynergy - LED Video Screens & LCD Displays
Industry
Outdoor Spaces
Expanding Your Business Potential with Quality and Style
Café Culture - Pavement Profit
Outdoor Spaces
Let Jefferson Calor Gas Power Your Hospitality Experience
Discover Your Perfect Catering Gazebo with Gazeboshop
Kitchen Equipment and Fit-Out
Caterquip Ventilation
Fridge Seals Direct
Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers
The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles brands and sizes of fridges
From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, measure , install or maintain your fridge or freezer door seal
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-
ing tank
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
Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time
Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you
www fridgesealsdirect co uk
• Be ready for your inspections
• Damaged fridge seals are unhygienic
• Make your fridge more energy efficient with a good seal on your fridge
• We provide custom seals for cold rooms, discontinued models, and units with no identification information
• Next-day delivery service
• Discounted prices on large orders
Kitchen Equipment and Fit-Out
Kitchen Fire Suppression Systems from Trinity
Temporary Kitchen & Equipment Hire
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Transform Your Space With Stackable Chairs
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Design and Refit
It’s The Small Touches That Make A Big Difference: British
UK Pub And Restaurant Transactional Market Activity Improved In H1 2024 Report Reveals
The
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, Websites, eMail Marketing and online advertising to print design Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’ If your
