CLH Digital - Issue #232

Ministers Must Act to Save Pubs New Report Urges

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

TIME FOR ACTION ON PUBS AND FAIRNESS IN TIPPING

At this year ’ s Labour Par ty Conference in Liverpool lasty week, the repor t ‘Inn-Valuable 2: Unlocking the Socio-Economic Potential of Our Nation’s Pubs’, authored by the think tank Localis, could not have come at a more urgent time

The repor t calls for the government to launch a taskforce to remove the obstacles endangering the beer and pub sector a sector that cumulatively suppor ts over one million jobs, contributes £34 3bn in GVA (Gross Value Added (GVA) is a measure of the value that producers add to goods and ser vices they buy, and then sell ) to the economy, and brings in £11 4bn in tax revenues annually

These are not just impressive figures; they represent the lifeblood of communities up and down the countr y

Yet despite these contributions, successive governments have treated pubs like a cash cow

Endless taxation and duties have squeezed the sector to the point of no return As the repor t highlights, pubs are the hear t and soul of communities, playing a vital role in, among many other things, social cohesion and helping to alleviate loneliness

However, industr y leaders and obser vers across the board agree: pubs are being taxed into oblivion It’s unsustainable , and the prospect of more tax and duty increases in the near future defies belief

If the Chancellor’s answer to ever y problem is simply to raise or invent new taxes, then frankly, the title of Chancellor becomes meaningless

Anyone can wield the blunt instrument of tax hikes What we need are leaders with the creativity and courage to foster growth, suppor t industries, and inspire confidence You cannot simply tax a sector until it closes and then move on to the next one

Caterer,

The Localis repor t is not some pie-in-the-sky proposal; it is well-researched and credible , produced by experienced exper ts If the Chancellor has any interest in the future of the pub/hospitality industr y, she must take heed

The stark news that 50 pubs are closing ever y month should be a wake-up call If that’s not enough of a warning then I truly despair for the future of this sector The question is no longer whether the industr y can sur vive , but whether our government has the political will to ensure it does

On another note , a new law set to come into force on October 1st will require employers to distribute tips fairly and transparently

Under this legislation, hospitality businesses will be legally required to pass on all tips to their staff without deductions (See page 6 )

Employers will also need to introduce a fair process for sharing tips, ensuring that those who worked for it actually receive it This is an issue we ’ ve been raising for months in CLH News, urging businesses to prepare for the change

The tipping law is long overdue , and it’s a step in the right direction for fairness in the workplace But it also raises the question: are you prepared?

With the new legislation now upon us, hospitality businesses need to ensure they are compliant and that their staff are fairly rewarded for their hard work It’s not just about legality it’s about fostering a fair and transparent working environment something that can only benefit the sector in the long run

Both the taxation crisis facing pubs and the tipping law reflect larger, systemic challenges in our industr y, and in the lead up to the autumn budget we need the Chancellor to take action, demonstrate leadership, and provide genuine support! 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

Ministers Must Act to Save Pubs New Report Urges

(CONTINUED FROM FRONT COVER)

COMBAT LONELINESS

According to polling under taken by YouGov for the repor t, 72% of people felt the impact of pubs to community life to be positive When asked if pubs are impor tant in bringing people together, more than four-in-five (81%) of British adults agreed they are , with just 14% feeling that they are not

Polling carried out for the repor t showed nearly three quar ters (73 percent) of British adults felt that pubs help combat loneliness in their local area Among pro-community activities suppor ted by local pubs nearly half (42%) of people were aware of pub events that bring the community together, more than a quar ter (27%) knew of local pubs that suppor ted charitable causes and close to one in five , 19%, knew of local pubs that suppor ted vulnerable people in their area

The research identified from case studies taken pubs across the countr y some dominant themes on how the sector suppor ts local people and communities namely by

• combatting isolat on suppor ting local causes

• br inging local business together

keeping pr ices down so pubs remain accessible social spaces for communities

RATE RELIEF

Pollsters also found that among those who ve ever visited a pub more than half (53%) had met a friend in one , while nearly two-in-five (38%) of people had visited the pub to meet up with family, a quar ter (26%) had enjoyed Sunday lunch in one and 11% of the public had attended a pub-held bir thday par ty in that timespan In addition 7% of the public had used pubs for dating purposes and 20% watched a spor ting event

A key recommendation of the repor t calls for shor t-term suppor t by extending business rates relief for hospitality and to increasing the window for this to three years in line with the spending review period to give long-term cer tainty to pub landlords

The repor t authors also call for a government taskforce to arrest the decline of the Great British pub which would identify policies to ensure long-term sustainability for the sector, including:

• reviewing business rates and excise duty;

• providing employment incentives so pubs keep employing younger member s of staff;

• examining planning policies to suppor t the night-time economy and preser ving the role of local pubs as social cultural and economic anc hor s in towns and villages

HEART AND SOUL OF COMMUNITIES

Localis head of research Joe Fyans said: “Across Britain pubs have consistently played a pivotal role in knitting communities together and promoting social cohesion

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Pubs are the beating hear t of many communities, playing multifaceted roles in local daily life This is why the decline of pubs is cause for great concern With each closure , both tangible and intangible voids are left behind

The lessons are clear : pubs, in all their forms and across all locations, remain integral to British social cohesion as hubs of activity, community, and social capital This makes their presence all the more crucial as community safety nets and beacons of light, offering a lifeline hope for many people looking for a real sense of local belonging ”

CUT DUTY

Emma McClarkin, chief executive of the British Beer and Pub Association, said: This research cements what people up and down the countr y know and believe – that the pub is a home from home , the beating hear t of our towns and villages, and offers a warm welcome to people from all walks of life

“As this research proves, pubs aren’t just about a pint – people know that pubs stave off loneliness, suppor t the vulnerable in their communities, and raise millions for charity

“While we know that brewers and pubs invest billions into the economy their huge contribution to our communities and society is priceless and they must be suppor ted”

“Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs and brewers can remain a cherished par t of society ”

“SCARY

TIME”

Becky Barnett who runs The Lamb Inn in Swadlincote , which features in the repor t, said: “We suppor t our local community in a number of ways, including offering free food and drinks to people on Wednesday mornings People can come into the pub, have a free hot meal, and in winter, sit by our log fire in comfy chairs, no questions asked

“When times are tough, we want to be a place where people can come for help and local people have been incredibly grateful of us opening our doors at no cost At the same time , we also face challenges with high energ y bills and other rising costs so it s a scar y time for our business as well, we want to continue to provide a non-judgemental warm space for people but we ’ re facing our own difficulties as well ”

LIFELINE IN RURAL AREAS

Pub is The Hub chief executive , John Longden, said: “Pubs and publicans are the heroes at the hear t of community life that provide essential local ser vices and activities that create social value

“They are a lifeline for many rural areas providing vital local ser vices and activities such as village stores, allotments and community cafes as well as offering a safe space to tackle the major societal issue of loneliness

“Pub is The Hub now estimates 1,000 more pubs and local areas could benefit from ser vices if they can be directly suppor ted in the future to diversify ”

Operators Should Be Investing

By

The hospitality industr y is facing a crisis level of vacancies in par t due to the insufficient attention paid to the wellbeing of workers, resulting in demotivated employees and poor worker retention

In order to improve staff wellbeing and therefore motivation, operators should first ensure they provide open channels of communication between management and employees It’s impor tant that employees feel comfor table sharing any concerns and feelings and have appropriate channels to do so, such as the ability to arrange private meetings or through the use of feedback channels via apps Brigad, for example , provides hospitality workers the oppor tunity to leave feedback on the app about businesses they have worked with following a shift, which can be seen and actioned by the business’ management Ensuring employees feel listened to and respected by management means that they then feel protected in the face of abuse from customers

During busier periods, such as the summer, when staff will be under additional pressure and customers are likely to have less patience , it’s impor tant that managers are able to easily recognise signs of stress and burnout amongst their staff Providing flexibility for staff, realistic work hours, and ensuring regular and sufficient breaks are taken can help staff avoid feeling overwhelmed within high pressure scenarios,

while also helping them create a healthy work-life balance Providing this flexibility can easily be done by utilising and employing external help if necessar y Employing external help, often at shor t notice , is simple for businesses to do via solutions such as Brigad

To suppor t flexibility and a strong work-life balance , professionals should also feel empowered to explore other ways of working aside from permanent contracts This can allow to them to have more control over their work and own mental health too There are various platforms that can help facilitate different approaches to working which professionals can explore

Recently, employees have been demanding additional and more diverse training in order to upskill and maintain existing skills In addition to providing this training, it’s also necessar y that managers have an in-depth understanding of each employee’s role and skill set so that they are able to provide the correct suppor t and recognition This recognition will help boost morale and motivation amongst staff

Whilst work and role related training is necessar y operators should also be investing in wellbeing practices for their staff Arranging for out of work sessions on meditation, mindfulness and yoga will help teams bond, while also reducing feelings of stress therefore improving their mental health and feelings of suppor t

Love British Food Calls on Government to Embrace Community-Focused Food Strategy

During British Food Fortnight

celebration of all things British food

The organisers say this year s event which promises to be bigger and better than ever with activities, promotions and celebrations taking place across the countr y, are calling on the government to Embrace Community-Focused Food Strateg y ORGANIZERS HAVE PUT FORWARD PROPOSALS THAT CAN, THEY SAY, BE DONE NOW BY MINISTERS WITHIN EXISTING BUDGETS:

• Cross-Depar tmental Collaboration: Establish cross-depar tmental cooperation on food policy to ensure cohesive approaches that connect food production with public health, education, and environmental sustainability

• Prioritise Community Engagement Over Lobbying: Work closely with organisations, businesses, and community leaders who are actively delivering change on the ground, rather than focusing on lobbying groups Move Beyond Targets: Instead of simply aiming for a target of 50% British food in the public sector, focus on a scheme that inspires and enables catering teams, food ser vice organisations, and wholesalers to connect food procurement with nutritional outcomes

‘Buy British’ Initiative: Encourage all food ser vice organisations and wholesalers to feature a ‘Buy British’ categor y, similar to the supermarkets’ ‘Buy British button,’ to promote and prioritise British produce SUGGESTIONS THAT WILL NEED REALLOCATION OF EXISTING BUDGETS:

Food Education for All: Ensure that ever y primar y school pupil knows where their food comes from, how to prepare it and that ever y secondar y school pupil understands basic nutrition and the critical role of food in mental and physical health

• Clearer Food Labelling: Implement clearer labelling to highlight food provenance and the link between how food is produced and its nutritional value Consider reallocating funds from existing programs, such as Red Tractor to suppor t this initiative

• Channel Government investment into promoting the benefits of eating seasonal, quality, local British food to the domestic consumer Currently the majority of investment is geared to promoting British food to the expor t market POSSIBLE AMBITIOUS NEW PROPOSALS THAT WILL NEED POLICY AMENDMENTS AND BUDGETS INCREASING:

• Free and Healthy School Meals: Provide free healthy school meals for all children At the ver y least, extend free school meals to all children on Universal Credit, and ring-fence the food allowance to ensure it is spent on high-quality, nutritious food

• Investment in British Agriculture: Substantially invest in growing more fruits, vegetables, beans, and pulses Encourage public institutions to incorporate these foods as par t of a balanced menu, alongside less but better-quality meat Alexia Robinson, Founder of Love British Food, commented:

“British Food For tnight is the perfect time to reflect on the impor tance of our national food strateg y and what it can achieve With the Labour Par ty Conference taking place during the biggest celebration of British food, we urge the new government to focus on community, education, and accessibility ”

“We believe that by moving beyond simple targets and offering practical suppor t to those working in the public sector, we can make real changes that benefit ever yone – from school children learning about food to local farmers supplying nutritious British produce ”

Tim Radcliffe , director Love British Food & net zero food programme manager at NHS England, commented:

“British Food For tnight is of great impor tance to me because it celebrates the rich diversity of local produce suppor ts British farmers and fosters a connection to the land and heritage It encourages the appreciation of high-quality, seasonal food that’s grown and produced sustainably

“The national food celebrations promote community spirit bringing people together through food festivals, farm visits, and educational activities, helping us to understand where our food comes from Suppor ting British food also contributes to the local economy and reduces the environmental impact of impor ting goods Overall, it allows us all to embrace the values of sustainability, health and cultural pride

Nicolas Ferrar y,

Managing Director, Brigad (www.brigad.co)

Beer Tax Hike ’Not The Answer For Healthy Pubs Or Communities'

Hospitality Businesses Urged To Prepare For New Tipping Laws

A Guide for Employers On Fair and Transparent Tipping

Millions of employees are set to take home more earnings, as the new Tipping Act comes into force this October These new regulations are monumental for people working in hospitality, as new rules state that 100% of tip earnings must go to workers Businesses in England, Scotland, and Wales, will be breaking the law if they hold back ser vice charges, make any deductions to tips, or allocate them unfairly, which has been a long-standing issue in the industr y

In this guide , the founders of Alcotraz (www alcotraz co uk) break down the new rules and outline how to implement fair tipping policies for your business

A BREAKDOWN OF THE NEW RULES

As par t of the new rules, employers are now required to:

• Pass on all tips and ser vice c harges to worker s without deductions , except for specific cases like income tax

• Ensure that tips are distr ibuted fairly and transparently

• Fol ow the government’s Code of Practice on fairness and transparenc y when handling tips

• Keep a wr itten polic y on how tips are managed and make it available to al staff member s

• Maintain a record of all tips and their distr ibution

• Inc lude ser vice c harge into the tip shar ing process Pay all due tips within one calendar month

• Pay employees at least the minimum wage , without accommodating tip earnings Meaning that the earnings from tips won’t count towards the national minimum wage , or employees salar y GUIDELINES FOR FAIR TIP DISTRIBUTION

Before implementing any new tip distribution system, it’s essential to speak to your staff and involve them in the process as much as possible That way, you can ensure the majority are happy with the changes, and that they have been given the oppor tunity to voice their concerns if they have any TALK TO YOUR STAFF

Gather feedback from your team to understand if they have any preferences or concerns as this will help ensure that the tipping system is fair and transparent to ever yone

Step 1: Gain feedback

Your employees can offer valuable insights and help you understand their preferences, concerns, and potential challenges that could come from implementing a new tipping system That way, you can adjust it accordingly Why not tr y a feedback session, or anonymous form if people would rather voice their opinions in private? By creating a structure that works for ever yone , this will ensure problems from arising later on down the line

FULL SPLIT

Step 2: Define clear guidelines

Once a tipping system has been agreed on and established, write out a set of clear guidelines on how tips will be allocated and distributed These should be easy to understand and accessible to all staff members

Step 3: Regular reviews

Lastly new systems should be about trial and error It’s impor tant to give a trial period of 3 - 6 months and then review how well the new tipping system is working for ever yone If staff are unhappy with the current system, repeat step 1 again

SHARING AND ALLOCATING TIPS

Allocating and distributing tips fairly does not necessarily require employers to allocate the same propor tion of tips to all workers However, to keep workers happy and the splitting process fair, here we recommend a few different methods you can use to split tips properly:

If all staff members agreed you could fully split where each team member gets the same amount regardless of their role or interaction level with customers This method promotes a strong sense of teamwork but may not take into account different levels of responsibility, and workload

THE HOURS WORKED RATIO

An hours work system could be given out at the end of ever y week, and take into account the number of hours worked per each staff member That way you can ensure that tips are allocated propor tionally based on individual effor t, and the time they have contributed

TIERED RESPONSIBILITY

A tiered system method would allocate a larger por tion of tips to staff who have more direct customer interaction, while back-of-house staff will receive smaller but consistent shares For example , waiting staff could receive 60%, bar tenders 20%, back of house 10%, and the kitchen staff receive the remaining 10%

HYBRID SYSTEM

To address the pay gap difference between front and back-of-house staff a hybrid model would have a percentage of tips reser ved for back-of-house and kitchen staff For instance , 50% of tips could be split between all front-of-house workers, and the other 50% allocated to the kitchen and back-of-house workers

Implementing a fair and responsible tipping system is key to creating a positive work environment in the hospitality industr y By following these new regulations and guidelines, you can create a tipping system that recognises hard work, and ensures that all staff feel valued making for a more harmonious and productive work environment

Zest Quest Asia Launches Twelfth Annual Competition, With New Semi-Finalist Round

Zest Quest Asia 2025 is now open for entries!

For tuitously timed during the Chinese Mid-Autumn Festival period, the launch of the 12th Zest Quest Asia competition means that colleges throughout the UK should lose no time har vesting the talent and ambition of students longing to demonstrate their knowledge and skill in Asian cooker y Created by restaurateurs Cyrus and Per vin Todiwala with the suppor t of the Master Chefs of Great Britain in 2013, Zest Quest Asia has ser ved as the springboard for many budding culinar y careers enriched by exposure to authentic Asian ingredients and cooking styles With the ongoing dear th of Asian food courses on the curriculum the competition has helped to fill a skills gap The stakes are high as Asian cuisine – par ticularly Indian and Chinese –continues to dominate the UK food scene , with British diners growing increasingly accustomed to and demanding genuine Asian tastes and flavours

Students and their tutors are invited to express their interest to the organisers by Friday, 1st November 2024, with the deadline for actual submissions set for Friday, 6th December 2024

To encourage par ticipation from colleges of all sizes, in the last few weeks, the Todiwalas announced that for the first time , funding suppor t towards the preparation of their Zest Quest Asia 2025 entries would be made available from the Savoy Educational Trust, The Antonio Carluccio Foundation and the Worshipful Company of Cooks of London

In addition, a new semi-final phase introduced this year will afford teams the oppor tunity to finesse their entries for the final round and is expected to include a video presentation As in all previous years, the finals will consist of a

and

The process, designed for fairness and rigour, will enable judges to score competitors in terms of both their practical skills and theoretical knowledge , the latter including the histor y and culture embodied by specific cuisines The winners will be announced at a Gala Dinner and Awards Night to be held at the Hilton London Wembley on

Last Orders – 50 Pubs A Month ‘Vanish’ During First 6 Months of 2024

50 pubs a month vanished for good from the English and Welsh communities that they once ser ved calling last orders for the final time during the first 6 months of 2024

Analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39,096 at the end of the first half of 2024 to 30th June down 305 compared with 39 401 at the end of 2023

The data additionally highlighted how the total figure also included pubs that currently stood vacant and were being offered to let, which meant that the number of operational pubs was in fact even lower Altus outlined how pubs that once ser ved communities have either been demolished and/or conver ted into homes and offices

In the first half of 2023, 383 pubs also closed, the equivalent to 64 pubs closing ever y month, showing that the situation is dire The Nor th West region of England lost 46 pubs, the most of any region, during the first half of 2024

A total of 472 pubs called last orders for the final time during the whole of the financial year in the 12-months from 1st April 2023 to 31st March 2024

Pubs which have ‘vanished’ from the communities that they once ser ved have either been demolished and/or conver ted into other types of use such as homes, offices or even day nurseries

Alex Probyn, President of Proper ty Tax at Altus Group, warned of a “double whammy” of proper ty tax rises for pubs next April calling on the Chancellor to use her Autumn Budget on 30th October to act saying the last thing pubs need is an average business rates hike of £12 160 next year through inflationar y rises and the loss of the discount ”

Pubs, as with other eligible hospitality, leisure and retail businesses currently get a 75% discount off their business rates bills for the 2024/2025 tax year up to a cash cap of £110,00 per business but this is set to end on 31st March 2025

Whilst business rates are also set to rise next April in line with September’s headline rate of inflation which, if unchanged from August, could also add an extra 2 2 % to bills next year

Between 2020 and 2022, in response to the pandemic , hospitality businesses were given 100% business rates relief by the government, however this was then cut to 75% and will be removed from next April

Probyn explained: “The last thing pubs need is an average business rates hike of £12,160 next year through inflationar y rises and the loss of the discount ”

A spokesperson for the British Beer and Pub Association said: “While we know that brewers and pubs pour billions into the economy their massive contribution to society is priceless which is why any closure is devastating Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs can remain a home from home ”

Michael Kill CEO of Night Time Industries Association: “We had hoped the Bank of England would be confident enough to lower interest rates, but their decision to hold at 5%, coupled with inflation remaining stagnant, is another blow for night-time economy businesses ”

“Although inflation is steady, businesses won’t feel the benefit of any shift for months to come This along with the barrage of policy changes ranging from employment rights to Mar tyn’s Law and constantly shifting operating conditions, leaves our sector struggling to build a foundation to recover from ”

“With the Autumn budget approaching, the government must provide targeted suppor t for SMEs and cultural businesses including extending business rates relief and cutting VAT While immediate action is critical, long-term reform is equally vital to ensure stability for the sector ”

“The message from the industr y is clear : allow us to recover we need stability The night-time economy is a cornerstone of UK culture and the wider economy The Chancellor must act now to protect businesses jobs and communities before it’s too late ” Chancellor Rachel Reeves is considering increasing alcohol duties in next

s Budget, according to media repor ts Ms Reeves has been presented with forecasts that show that putting up alcohol duty would raise an extra £800m next year

However, the sector is now asking the government to freeze duty for at least two years to help in the recover y of sales across an industr y that already faces myriad challenges

Last month independent breweries called on the Labour Government to confirm that the new Alcohol Duty System will be reviewed

The

Swifties Drive Unseasonal Boost In Hotel Occupancy, Rates and Profits

Drinks Sales Down Again But Losses Narrow

Two Thirds Of Hospitality Businesses Yet To Implement Major Food Waste Change With 93%

Expressing Concerns As Deadline Approaches

With just months to go until new sweeping commercial recycling rules come into force for businesses in England 93% of hospitality leaders say they are concerned about the impact the legislation will have on their businesses, a new sur vey has revealed

From 31st March 2025, new ‘Simpler Recycling’ legislation, being brought in under the Environment Act 2021, will require all businesses with 10 or more employees to separate dr y mixed recyclables and food waste from their general waste , prior to collection from their premises The sur vey of 250 hospitality businesses, conducted by international waste and recycling manufacturer Rubbermaid Commercial Products (RCP) through Censuswide , showed that while 88% are already separating some waste for recycling, only 34% are currently separating food waste With 920,000 tonnes of food wasted by hospitality and food ser vice outlets each year1 and the average UK hospitality business spending up to £50,000 ever y year on sending food waste to landfill2, it s clear that the industr y has some substantial changes to make ahead of the March deadline

With the food waste recycling mandate meaning hospitality is set to be one of the sectors most impacted by the legislation, respondents repor ted key concerns about the effect of the legislation on their businesses Fur thermore , just 62% of hospitality SMEs (<250 employees) were actually aware of the changes they need to make , compared with 92% of larger hospitality business (250+ employees) and 78% of SMEs in other sectors

For large hospitality businesses, the top concern was the timescales to make the changes (55%), followed by cost (51%) and lack of knowledge (49%) Restaurants in par ticular are worried about timescales (72%), while bars showed concern about a lack of knowledge (64%), and catering companies (55%) and fast food restaurants (54%) said they are most worried about reputation

While SMEs registered a lower level of concern than larger businesses - 78% vs 97% - (with lower awareness of the legislation), the top concern for these respondents was the cost to implement the changes needed (36%) 31% were worried about the timescales needed to make the changes with over a fifth saying they thought they’d either miss the 31st March deadline or they did not yet have a planned timescale to make the

Come

changes

Responding to the findings, RCP’s Sustainability and Communications Manager Adriana Olaya Rodriguez commented:

“Of the hospitality and food ser vice businesses we sur veyed, 89% said that making recycling improvements was impor tant to them This is reflective of the businesses we ’ ve worked with over the past few years many of which have set themselves ambitious environmental targets with recycling effor ts playing a critical role Despite this, it s clear that the majority of businesses in the sector have got work to do over the next few months to upgrade their recycling infrastructure and get compliant with the new legislation, especially in relation to food waste recycling

“We know the hospitality sector has been hit hard in recent years following the pandemic and subsequent hike in operational costs so it’s no surprise that cost was one of the key concerns expressed My advice , and evidenced by the successes of the businesses we ’ ve worked with,

To

Redcat Pub Company To Invest £8m In Pub & Coaching Inns

Introducing Land, Leisure and Tourism Show Speakers for 2024

deo that highlights the r business’s unique selling points

WebBox Digital: Marketing exper t Sean Giles will provide a session on ‘25 must-haves for leisure and tour ism websites in 2025’ With over 15 year s of exper ience working with the sector Giles will offer tangible takeaways to improve website conver sion rates and dr ive business growth

INDUSTRY INSIGHTS FROM KEY SPONSORS

Event sponsors Hoseasons and Cottages com will offer valuable insights into the evolving landscape of UK holidays Led by Chris Otty, Regional Sales Director at Cottages com, this seminar will feature case

studies from landowners who have successfully diversified into holiday letting Attendees will hear first-hand accounts of how to capitalise on the UK holiday market and maximise profitability

For more inspiration, Vicki Jones, UK ambassador for ResNexus and Content Creator, will present a session on ‘Five Simple Ways to Enhance an Outdoor Hospitality Business’ Vicki will break down complex industr y trends and provide straightforward actionable tips to elevate business operations, culminating in a Q&A session on blending technolog y with personal guest interactions

A SHOW DESIGNED TO EMPOWER AND INSPIRE

The Land, Leisure , and Tourism Show is dedicated to fostering growth and innovation across the tourism sector With a broad range of exhibitors, educational seminars, and interactive workshops, the event is a must-attend for anyone looking to stay ahead in the fast-evolving land, leisure , and tourism industries

Whether you ’ re seeking to source the latest furnishings, discover cutting-edge ticketing software , or gain exper t advice on marketing and diversification, the Land, Leisure , and Tourism Show is the essential event to help you grow your business

Join us on 6-7 November 2024 at the NEC for the Land, Leisure , and Tourism Show and discover how you can elevate your business with cutting-edge solutions and fresh ideas Claim your free ticket here - www.lltshow.com

Licensed Premises Urged To Act Now On Anti-Terrorism

THE owners of licensed premises in the UK are being urged to act swiftly to increase security and anti-terrorism measures as the new ‘Mar tyn’s Law’ edges closer to being introduced

The Terrorism (Protection of Premises) Bill, requiring public venues to introduce measures to improve safety and protection was recently brought forward to Parliament, and is currently undergoing Parliamentar y scrutiny

The bill, known as Mar tyn’s Law, emerged in the aftermath of the 2017 Manchester Arena attack, when 29-year-old Mar tyn Hett was one of 22 people killed His mother, Figen Murray, has tirelessly campaigned for the changes

In September, a new government ‘fact sheet’ was put in place , meaning many licensed premises now need act swiftly to aid preparations Melissa Haskell, licensing exper t and director at Knights, the UK’s largest regional legal ser vices business, said:“These new requirements will affect a range of businesses in the food and drink, enter tainment, retail and spor ting industries and beyond

Measures

“They must have public protection procedures in place for when the legislation comes in Now it has been introduced to Parliament, preparations must step up The process can often be really swift and we know that many businesses are worr ying about getting the right plan in place in time

Based on their capacity, venues will need to meet different requirements Premises with a capacity of between 200 and 799 will be classed as a ‘standard tier’ and be required to notify a regulator and have in place public protection procedures to reduce the risk of physical harm in the event of an attack These will include locking doors closing shutters and identifying safe routes

Those with a higher capacity of 800 and more will be in an ‘enhanced tier’ which requires them to take ‘ reasonably practicable’ measures to reduce the risk of a terrorist attack occurring or physical harm being caused Measures include hiring security staff or increasing CCTV

“As well as licensed premises, the 200-plus capacity could include charities, health and education organisations, spor ting grounds and visitor attractions through to hospitals and even supermarkets, said Melissa But the tiered approach can help to narrow down what actions a business needs to take and the suppor t they need to enact those defence mechanisms

We have been discussing with clients the need to prepare security plans and develop best practice They can consider terrorism risk management guides that are already in circulation, identify a responsible person to oversee the implementation of the requirements, and potentially understand the different levels of UK terror-

ism threats

“They need to update staff training so that they can respond to not only an attack but the threat of one – and the likely methods they would need to escalate their response , such as an evacuation Larger venues might need to run realistic scenarios of what a threat looks like ”

Melissa believes businesses could designate a person or team with ‘Mar tyn’s Law’ responsibilities, just as they might have a trained first aider or fire safety warden

However, she asked: “Would they always have to be on site during operating hours or be contactable? Hospitality can also have a high turnover of staff, especially seasonally – do they have to train ever yone?

“There’s obviously a cost element, especially to our big arena and shopping mall clients who have the larger capacity And there is a big responsibility on a designated person or team, although having some kind of qualification or cer tificate could be beneficial for them and prove attractive to employers ”

Melissa added: “Risk assessments will be ver y impor tant and it is also crucial for businesses to understand the liability that they will be accepting – and to ensure they are properly insured against the risk

“All businesses will face some level of change We are urging people to have ever ything in place as soon as possible and to have their finances prepared as it will be implemented ver y soon, once the Parliamentar y scrutiny process has concluded

“It would also be good practice for premises that fall outside the scope of the legislation – with a capacity under 200 – to take voluntar y steps in training their staff ”

A final refinement to September’s bill was confirmation that the Security Industr y Authority (SIA) will act as the regulator y body overseeing the law, a point which Melissa believes could lead to confusion around culpability if there is a breach of security

“The SIA holds considerable experience in helping increase public safety measures however its yet to be determined how exactly this process will unfold and exactly who is accountable ” she said “Businesses or venue operators might hire an SIA agency, but what happens in the event of an incident, and there are subsequent legal proceedings involved? Is the premises licence holder/landlord at fault, or the SIA agency?

“These are the clarifications we expect to be evaluated over the coming months as the scrutiny process concludes, and we have much more robust and secure anti-terrorism measures for public venues in the UK

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Elevating the Guest Experience: The Power of AI in Enhancing Hospitality

By Sophiene Ben Marzouk, Regional Manager, UAE, Levant

Earlier this month Nobu Hotels announced it would be upgrading its AI-powered infrastructure at select locations worldwide with a view to increasing operational efficiencies, enhancing security and ultimately meeting guest expectations

It’s arguably this last factor that is most key, with research from Deloitte late in 2023 revealing that one in four hoteliers view ar tificial intelligence (AI) as having the potential to significantly enhance customer ser vice levels for guests

However, clearly onsite security and guest safety remain of paramount impor tance , which is where increasingly AI and related technologies are being utilised by hotels to ensure this while simultaneously elevating guest experience

An example of this in practice is at the Dubai Media One Hotel, which has adopted computer vision technolog y to both enhance security operations and improve overall guest experience Computer vision is a field of AI that is focused on identifying objects and people in images and video footage so that this analysis can be used to inform better decision making and provide actionable insights

In a hotel setting this could include benefits such as being able to identify potential security threats before they escalate , such as detecting abandoned luggage , unauthorised access, suspicious behaviour, or loitering in restricted areas

At the Media One Hotel, computer vision technolog y has provided a number of practical benefits For exam-

ple the hotel has been able to transform its car parking operations by no longer needing all car parking areas to be manned in person at all times Instead, the hotel’s security team can now analyse where to place staff dependent on the busiest periods of traffic with guests arriving and leaving by monitoring remotely from the control room

Beyond security, the implementation of AI has provided the hotel’s front desk with the capability to identify in real-time if there is a build up of guests in the lobby and more staff are needed to assist In such scenarios automatic aler ts are generated so the management team can send more staff to the front desk with at worst a minimal delay In this respect, the monitoring of guest flow to help with staff allocation and improve ser

deliver y based on real-time insights has been significant

It is insights like these that are integral to creating a seamless, safe , and enjoyable guest experience , and why hoteliers including Media One are increasingly looking at how to fur ther integrate AI into their existing infrastructure to provide fur ther benefits

Examples include how to better manage guest flow across the hotel and its restaurants by monitoring footfall throughout the day and evening to identify peak times Fur ther use cases under consideration include evaluation of the differing demographics of guests and which specific facilities are most popular within these onsite Armed with this data Media One is potentially able to better understand how to market its different facilities to the right audience(s) moving forward

The technolog y can also be employed to manage access to par ticular secure areas across the hotel such as those reser ved for VIPs, g yms, spas, executive lounges and meeting rooms This is clearly beneficial from a security perspective , but it also ensures a frictionless experience for guests with touchpoints through communal areas all streamlined

The key as with the adoption of any technologies across the hotel and wider hospitality industr y is to ensure that is adding value in creating a safer and more friendly environment, enhancing comfor t and overall guest experience so customers continue to come back

VisitBritain Showcases Britain’s Screen Tourism Offer To Global Media

Working in par tnership with Visit West, West Midlands Growth Company and London & Par tners, VisitBritain recently hosted media from countries including Brazil, Canada, China, Germany, the Gulf Co-operation Council (GCC) countries India Norway South Korea and Spain

dining and accommodation, the group will experience firsthand the destinations that are the real star of the show, encouraging more visitors to book a trip right now ” VisitBritain’s ‘Starring GREAT Britain’ campaign is rolling out across its major inbound markets from early 2025 The campaign showcases

Long Serving Publicans Celebrates 20 Years At The Black Horse

50 each

The pub has also raised £6000 for Whitby and Scarborough Dog Rescue through sales of Good Dog walk Guides which lists other dog friendly venues, available for just £1 Sue and her par tner, Ian, put together the guide nine years ago to raise funds for the charity

Over the last 20

shor t while I also ran The Fleece , but you can’t split yourself in two and customers expect to see the landlord behind the bar

“I love the feel and histor y of the pub It’s a characterful cosy two room bar still In the past it has been a coaching inn, a funeral parlour, brothel and spirit warehouse It also has one of the oldest public ser ving bars in Europe ” When Sue took on The Black Horse trade was quieter and seasonal Today it’s busy all Year round, as is Whitby She invested in upgrading

ABDA Design Delivers Stand Out Cocktail Bar Experience for Twelve Ashby

ABDA Design, a leading design consultancy specialising in the hospitality sector, has unveiled its latest project, Twelve Ashby, a sophisticated fine dining cocktail bar in Leicestershire The design exper ts at ABDA were tasked by Kang Leisure to create a unique and immersive space that would stand out from other venues in the local area

A vintage and eclectic theme was at the hear t of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests The design team meticulously crafted the space carefully considering the transition from day to evening and creating a dynamic ambience

With a fine dining menu and a creative cocktail list, the venue ’ s owners were keen that the surrounding atmosphere matched the experiential nature of the food & drink offer ABDA’s design team sought to address this with eye-catching features including large bespoke globe pendants and the layering of reed dish light fittings for a striking look and an impressive backdrop for guests’ photos Another key focal point of the space is the specially designed corner wrap-around bar, featuring gleaming brass inlays and sculpted lighting to give an elevated cocktail experience The luxurious bar area is complemented by a mix of contrasting materials including tiled floors distressed timber herringbone and exotic foliage wallpapers The result

“Twelve Ashby is a testament to our ability to create truly exceptional hospitality environments,” said Michael Hall, senior designer at ABDA Design “Our goal was to design a space that would not only impress but also inspire repeat visits,

Darégal Gourmet UK Unveils Food Trends Report For 2025 and Beyond with Key Insights for Chefs and Food Manufacturers

An insightful trends repor t has been unveiled by the team at Darégal Gourmet UK following extensive research with chefs and consumers The repor t highlights some of the key food trends which will be driving menu planning, product development and consumer food choices in 2025 and beyond

Following in-depth analysis using The Food People’s Trends Hub, the team at Darégal Gourmet UK worked with the Craft Guild of Chefs to run a roundtable discussion at Westminster Kingsway College This debate provided lots of food for thought on the trends coming through and some of the key takeaways from this session have been included in the repor t to inspire other chefs To ensure the repor t was relevant for all working in food manufacturing and hospitality, Darégal Gourmet also completed a nationally representative independent study with 1,000 UK consumers

Some of the trends explored in the repor t include stimulating the senses, remembering retro, humble ingredients, going global with local twists, using whole ingredients, the theatre of food and real food rules The consumer sur vey revealed some impor tant data that food manufacturers, chefs and retailers will need to consider in 2025

A few takeaways include:

To help chefs and food manufacturers learn how they can use the insight from this repor t in their own businesses, culinar y tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen He said: “I loved having the oppor tunity to hear the views of some of the rising stars in the industr y which included former National Chef of the Year winners and finalists members of the Craft Guild of Chefs Culinar y team and other talented chefs working in a variety of sectors I believe it is vital that we are aware of the food and drink trends for the years ahead so the consumer insight was equally impor tant

• 50% of consumer s have made c hanges to food purc hasing c hoices because of the economic c hallenges

• 40% of consumer s are looking for cu sines from other countr ies when they eat out When eating Br tish dishes , 52% of consumer s prefer the traditional Br tish c lassics

• For male consumer s , food aroma (38%) has a bigger impact than presentation (29%) on how they feel

• 30% of females want to reduce the r consumption of ultra-processed food

The Good Beer Guide 2025 Shows The Power Of Protecting Pubs

Guide , which lists 4,500 of the best pubs across the UK, is the definitive beer drinker’s guide for those seeking the best pints in the nations’ pubs and is on sale now

The foreword of The Good Beer Guide 2025 has been written by multi award-winning Iain Macleod, ITV’s Executive Producer for Continuing Drama In his foreword, MacLeod says: “ the stor y which threatened one of our pubs the most was also the one which most resonated with our times In 2023, the Rovers Return closed its doors A combination of the lingering legacy of the Covid lockdowns and the cost-of-living crisis meant that landlady Jenny Bradley couldn’t afford to keep it open The characters – and the viewers – lamented the news like the loss of a loved one If it were needed, it was a timely reminder of the central place the nation’s pubs have in our lives and in our affections ”

Despite a slight slowdown in the numbers of pubs lost forever to conversion or demolition in recent years, C AMRA’s data shows worr ying trends developing More and more venues are repor tedly redeveloped without the proper permissions –including the high profile case of the Crooked House Himley in 2023 which is still awaiting an appeal decision despite the effor ts of local campaigners Licensees are also feeling the rising pressure , with over a thousand businesses shuttered in the last 12 months alone as pubs can’t afford to keep the lights on

The Good Beer Guide is an essential resource for ensuring the future of pubs across the UK, and a tool to show off the incredible culture of pubs and social clubs that is at risk

Through dedication and staunch work from licensees and pub lovers in the face of a difficult economic year, the Guide boasts over 900 pubs that are new to this edition This information is collated by thousands of C AMRA volunteers who give up their time ever y year to promote the best of the best across the UK C AMRA Chairman Ash Corbett-Collins said: “The Rovers Return Inn and the Woolpack represent the UK’s love of their local, and to have them featured on the covers for this year ’ s Guide is ver y exciting C AMRA’s mission is to ensure suppor t from the Government as well as tangible legislation to protect pubs across each nation of the UK By next year ’ s edition of the Guide , we want to be talking about the beer and pub trade growing with the suppor t of communities and parliament alike ”

Coronation Street and Emmerdale are available to watch on ITV and ITVX This year s Guide is sponsored by Midland Snacks Traditional Pork Scratchings and endorsed by Cask Marque The Good Beer Guide 2025 is set to be published on 26 September 2024, and is available to order now from https://shop1 camra org uk/product/the-good-beer-guide-2025/

Boost Your Team’s Skills: Invest in Essential Safety Training

OpenTable Introduces UK Restaurant Advisory Board

Leading restaurateurs Alexis Gauthier, Jon Davis, Mandy Yin and Will Beckett par tner with OpenTable to guide strateg y innovation pipeline and mission to help restaurants thrive

OpenTable has announced the launch of its inaugural UK Advisor y Board The board was formed to ser ve as the voice of the industr y as the company makes business and product decisions They will arm OpenTable leadership with local insights and exper t perspective as the company doubles down on its effor ts to help restaurants thrive

Alexis Gauthier, Chef Patron of Gauthier Soho; Jon Davis, Chief Technolog y Officer at The Ivy Collection; Mandy Yin, Founder and Executive Chef of Sambal Shiok Laksa Bar and Will Beckett, CoFounder and Chief Executive Officer at Hawksmoor reflect a diverse set of hospitality experience and collectively have decades of experience in the market and in restaurants “The deep industr y exper tise that this board brings will help deepen our impact in the UK guide our innovation pipeline toward the features that restaurants most want and need, and inform our decision making on agenda setting issues We are thrilled to have assembled this powerhouse group to work alongside our team,” said Laure Bornet, OpenTable’s Vice President of EMEA

enhanced our decision-making and operational efficiency, driven by a strong restaurant-first ethos I’m excited to join OpenTable’s UK Advisor y Board, contributing to their strateg y and helping to address industr y challenges with fellow panel members

plant-based gastronomy, making him a trailblazer in the hospitality industr y Jon Davis is a Chief Technolog y Officer at The Ivy Collection, Caprice Holdings Ltd, The Birley Clubs and Bill's Restaurants Ltd Jon brings to the table a wealth of industr y experience with

Jon Davis, Chief Technolog y Officer at The Ivy Collection, said: “As a longstanding OpenTable par tner, I have seen their impressive effor ts to suppor t restaurants and the industr y Their invaluable insights have consistently

Celebrity Chefs Join School Kitchen To Launch

Good Cause 'School Dinners' Menu in Yorkshire

Find Out How the Simpler Recycling Legislation Will Affect Your Business

chefs including Matt Tebbutt, Mitch Tonks, Nadiya Hussain,

Corrigan,

Allibhoy,

FSA Consumer Survey Shows Around One In Four People Are Still Food Insecure

The latest wave of the Food Standards Agency’s (FSA) Food and You 2 sur vey, conducted between October 2023 and Januar y 2024, shows that levels of food insecurity remain stable

The Wave 8 repor t, published this week, reveals 24% of par ticipants across England, Wales, and Nor thern Ireland have repor ted being ‘food insecure’, which means having limited or uncer tain access to adequate food

Levels of food insecurity had risen gradually in recent years, from 15% in Wave 3 (April-June 2021), up to 25% in Wave 6 (October 2022-Januar y 2023) and Wave 7 (April-July 2023)

The experiences people are repor ting to us are vitally impor tant to the FSA s work to protect public health and consumers ’ wider interests in relation to food We will continue to

The latest wave of the sur vey has also showed that 79% of respondents raised no concerns about the food they eat However, when respondents were prompted to choose from a list of food-related topics, the most common concerns were food prices (69%) the quality of food (65%) food waste (63%), and the amount of sugar in food (58%) FSA Interim Chief Executive Katie Pettifer said: “Food and You 2 provides the FSA and the wider Government, with robust data on what people think and do when it comes to food It is concerning that we are still seeing high levels of food insecurity, and we will continue to monitor this ”

The Angel At Hetton Wins Top AA Award And Becomes Yorkshire’s First And Only Five-AA-Rosette Restaurant

guidebook’s highest accolade for restaurants at the ver y pinnacle , and where cooking is comparable with the best in the world

Owner Michael Wignall received the honour in front of an

Commenting on the award of

Wignall, the

Simon

Since

Trade Drinks Expo 2024

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

ics, including the bar experience , non-alcoholic options, event promotion, and more

learn from the challenges and successes of representatives of the

Sustainability

Innovation Awards:

Hospitality Insolvencies Jump

16% With No Let-Up In Tough Trading Conditions

Company Insolvency Statistics show accommodation and food ser vice insolvencies increased 16% in the year to July 2024 (from 3,292 in the 12 months to July 2023, to 3,822 in the 12 months to July 2024), but were static month-on-month in July 2024

Saxon Moseley, head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, comments: “Today’s insolvency figures highlight the continuing impact of some really tough trading conditions for the leisure and hospitality sector These numbers show just how critical the upcoming Budget will be for businesses that continue to struggle against a backdrop of economic headwinds, par ticularly in terms of food inflation, increasing wage costs and high interest rates

Looking at today s numbers, the consensus appears to be that aside from pubs, leisure activities had an underwhelming summer due to poor weather and slow-to-recover consumer confidence The trading environment therefore remains par ticularly challenging, especially for mid-market operators, with rising wage costs and food inflation not being matched by increased customer spending The Bank of England’s decision to hold interest rates at 5% this week will also frustrate some businesses as this continues to keep interest payments higher on COVID loans, which many operators took out to sur vive the pandemic

“While confidence has been slowly improving recent news of potential tax rises in the autumn has dented the mood of the nation’s consumers The fiscal measures we will see unveiled on 30 October will not only determine the long-term viability of many businesses, but it will also define medium-term consumer spending,

statistics suppor t a maintenance of the status quo since the pandemic , revealing high levels of insolvencies and creditors’ voluntar y liquidations (CVLs) in par ticular

CVLs are being used to shut down businesses which have reached the point of no return where directors are concerned about incurring any fur ther liabilities as opposed to situations where creditor pressure forces companies into compulsor y liquidation Anecdotally, we understand that CVLs are often being used by companies that have little to no assets which leaves any insolvency practitioner appointed little in the way of a fighting fund to investigate and pursue any claims against third par ties or directors, and could therefore be open to abuse

However, directors should not see CVLs as a get out of jail free card because the liquidator will still need to file a repor t on directors’ conduct in the lead up to insolvency which, if adverse , could result in disqualification proceedings

While the numbers of CVLs have now reached the highest levels on record, it is interesting to note that overall insolvency numbers are still nowhere near the levels seen during the 2008 financial crash With interest rates predicted to drop again before Christmas, pressure on businesses should star t to ease ”

Discover What the Future Holds at the FEA Industry Conference

the Leonardo Hotel, Hinckley Island in Leicestershire

The conference will examine some of the biggest issues the foodservice equipment sector is facing, including sustainability and the opportunities – and the challenges – presented by AI Conference will hear from futurist and strategic advisor Simon Stenning of Future Foodser vice , who will lay out the current economic landscape and take a look at some potential future scenarios Improving the sustainability of the industr y and its clients has been increasing in impor tance recently as the drive towards Net Zero gathers pace The morning’s sessions examine the issue from different perspectives This includes Pierre-Yves Paslier of Notpla explaining the benefits of investing in innovation, Tim Radcliffe of NHS England discussing the NHS’s Net Zero progress to date , and Oliver Rosevear, Sustainability Director of Fullers, who will discuss Net Zero from the operator’s perspective The morning will culminate in a panel session, chaired by Dr Sam Mudie of Hospitality Energ y Saving Exper ts, which will give the audience the chance to question all the speakers

The afternoon’s sessions will focus on one of the biggest new trends of recent years, the emergence of AI tools and what it could mean for foodser vice equipment and catering as a whole These sessions will be led by Peter Russell, the chief technolog y officer of the Russell Par tnership

Get A Reliable Food Waste Collection

An update on FEA’s Foodser vice Carbon Professional course will be followed by a talk from last year ’ s FEA Apprentice of the Year, Morris Fowler of Falcon Foodser vice , who will give his perspective on the best ways to attract and nur ture new talent in the sector Conference will also feature a live edition of the

Tourism Industry Would Be Bolstered By Investing In High Streets, Says FSB

The Ox Comes To Clapham High Street

Bidfood Wales Emphasises The Importance Of Supporting Local

With The Addition Of 150 Welsh-Based Products

ser vice excellence and be a positive force for change and I’m thrilled that we now have a ‘Wonderfully Welsh’ range that suppor ts our customers and the small business owners in Wales passionate about showcasing what Wales has to offer ”

Lucy Quinnell, Categor y Development Manager for

Switch To A Cooking Oil Service You Can Depend On

UK’s Finest Hotels & Restaurants Celebrated at the AA Hospitality Awards 2024

The UK’s hospitality elite gathered at JW Marriott Grosvenor House on Monday September 23 for the highly anticipated AA Hospitality Awards 2024 an event that has become the benchmark for excellence in the industr y Hosted by AA Hotel & Hospitality Ser vices the star-studded evening was presented by B AFTA-nominated television and radio broadcaster Angellica Bell, widely recognised for her winning victor y on Celebrity MasterChef

The night celebrated the most outstanding hotels, spas, restaurants, overall Inns and B&Bs, alongside with the people who drive them forward

Attended by 900 guests, the event highlighted the ver y best in British hospitality, honouring achievements across 16 award categories Key awards included AA Restaurant of the Year, AA Hotel of the Year, and the AA Sustainable Award, reflecting the industr y ’ s commitment to innovation, quality, and environmental responsibility

AA Chefs’ Chef of the Year, award recognises an outstanding chef for their dedication to their craft A much sought-after accolade , this award gives all AA Rosette-awarded chefs the power to decide who truly deser ves the ultimate recognition for their outstanding performance over the past year Tom Aikens’ triumphant win comes after twelve talented chefs were shor tlisted for 2024 representing the ver y best of the UK’s

Such A Wonderful Week – The Local Arts in East Devon are

The FSA’s 20th anniversar y events week proved to be a great success Here at LittlePod HQ we ’ re proud to have played our par t this autumn

The local ar ts in East Devon are alive and kicking That much has been proved this month Having made it our mission to suppor t the Farringdon Society of Ar ts’ 20th anniversar y, we were thrilled to see last week’s celebrations prove to be such a success Over seven memorable September days, a flood of ar ts enthusiasts flocked to Farringdon That which was on offer did not disappoint With Janet – LittlePod’s founder and Managing Director at the helm – the FSA has achieved a great deal during its two decades In the 20 years that have followed the FSA s formation in 2004, few weeks have been better than this Featuring film, ar t, theatre , talks, live music and more , the FSA s events week impressed all with its scope Indeed, to quote Sarah Elgady, East Devon District Council’s Cultural Producer, who paid Farringdon a visit last week, “The diversity of events that have been suppor ted in this village and by the FSA is so impressive ” Here at LittlePod, we couldn’t agree more

Twenty years is a major milestone for any community activity, but in a

Here’s to the next

Grocery Retail and Hospitality Navigate Labour

Pressures and Rising Sustainability Focus

The recently released Top of Mind Repor t 2024 from Lumina Intelligence reveals that current trading conditions are among

in 2024: ongoing labour cost challenges, an emphasis on operational efficiency, and a renewed focus on conscious consumerism TRADING CONDITIONS AMONG THE MOST CHALLENGING IN 15 YEARS

A RENEWED FOCUS ON CONSCIOUS CONSUMERISM IN 2024

After a dip in investment during the height of the cost-of-living crisis, businesses are refocusing on sustainability and healthier eating trends in 2024 Conscious consumerism is regaining momentum, with operators shifting their attention to local and regenerative farming practices and reducing food waste These trends are expected to play a pivotal role in shaping consumer choices and business strategies over the coming year

“The findings in our 2024 Top of Mind Repor t show a sector that remains resilient in the face of significant challenges,” said Katie Gallagher Insight Lead at Lumina Intelligence “Businesses are adapting to labour cost pressures by enhancing efficiency, and the renewed focus on sustainability reflects a long-term commitment to aligning with consumer values

Over 80% of business professionals in the grocer y and hospitality sectors repor t that current trading conditions are highly challenging This marks one of the toughest periods in the last 15 years, according to Lumina Intelligence’s findings Despite these difficulties, there is growing optimism for the future , driven by the stabilising cost of living, a decline in commodity prices, and signs of economic recover y LABOUR COSTS PRESSURING BUSINESSES TO SEEK EFFICIENCIES Labour costs remain a significant burden for both grocer y and eating out businesses, with 57% of eating out and 47% of grocer y professionals citing it as a top concern In response , over half of the sur veyed businesses have implemented efficiency measures to cope with rising costs As the UK government continues to prioritise policies aimed at making work pay, businesses are increasingly focused on boosting productivity and finding cost-effective solutions to remain competitive

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

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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

PREMIUM PROFITS

By

Premium

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

Integral

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

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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