CLH Digital - Issue #233

Beer Could Create

Editor's

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

BEER TAX CUTS COULD BE THE LIFELINE OUR PUBS DESPERATELY NEED

New research from the Centre for Economics and Business Research (Cebr) has brought into sharp focus the urgent need for meaningful tax reform in the UK’s hospitality sector

The repor t, which comes as no surprise , highlights that reducing the tax burden on draught beer destined for pubs could result in more than 8 000 new jobs and deliver a £265 million boost to the national economy

These findings are not only credible , but also validate what the sector has been calling for over many years an overhaul of the outdated and punitive tax regime on beer, wine , and spirits

For too long, operators have been burdened with one of the highest alcohol duties in Europe , second only to Finland This greedy tax policy is pushing operators to the brink, exacerbating pub closures and stifling growth

We have seen time and again how successive governments have used the sector as a convenient cash cow, and yet, 50 pubs close ever y month a glaring signal that the current system is unsustainable

What makes this repor t especially impor tant is not only its condemnation of the unfair tax burden, but its optimism for change

The Cebr study concludes that cutting beer tax could create 8,000 new jobs Let’s think about that for a moment: 8 000 people employed paying taxes and enjoying more disposable income a vir tuous cycle that benefits not just the hospitality sector but the entire economy

Moreover, the repor t as we see in our lead stor y, highlights that setting Draught Relief at 50% in the Autumn Budget could result in an astonishing 76 million extra pints being sold in pubs, generating an additional £152 million in taxes for the

Treasur y

Even a more modest increase to 20% from the current 9 2% rate would still yield impressive results, with 2,251 more jobs, 20 million more pints sold, and £70 million added to the economy a win for both businesses and the government

The benefits are clear The additional tax revenue would largely offset the costs, as increased sales would drive growth in other areas, including business rates and employment taxes So, what’s stopping the government from acting?

As Tim Mar tin, chairman of Wetherspoon, rightly points out, the glaring inequality between pubs and supermarkets is a fundamental par t of the problem Supermarkets pay vir tually no VAT on food sales, while pubs are hit with the full 20% VAT rate This disparity has allowed supermarkets to subsidise alcohol prices, creating a widening price gap that continues to harm pubs and restaurants

The unfairness doesn’t stop there Pubs also face a business rates burden of around 20 pence per pint, compared to a mere 2 pence for supermarkets

Over the last 35 years, pubs have lost 50% of their beer sales to supermarkets Yet pubs create far more jobs per pint sold and contribute significantly more to the tax system It’s an absurdity that supermarkets, which employ fewer people per pint or meal sold, receive such preferential treatment

The message is clear : if the Chancellor is serious about suppor ting jobs and boosting tax revenue , he must take a hard look at tax equality between pubs, supermarkets and restaurants

As Tim Mar tin rightly asser ts, “The government would generate more revenue and jobs if it were to create tax equality among supermarkets, pubs, and restaurants ” And he is absolutely correct

The time has come for the government to act The numbers speak for themselves

The oppor tunity to create jobs grow the economy and safeguard an essential par t of Britain’s social fabric is within reach The Autumn Budget offers a critical chance to turn the tide on these damaging tax policies, and the Chancellor must seize it

If this repor t doesn’t make the case for immediate reform, what will? 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

Reducing Duty on Draught Beer Could Create Over 8,000 New Jobs

(CONTINUED FROM FRONT COVER)

The Cebr research revealed that setting the Draught Relief at 50% in the Autumn Budget could lead to a whopping 76 million extra pints being sold in pubs with £152 million in additional taxation going to the Treasur y

A more modest increase to 20% from its current 9 2% rate could still see an extra 2 251 jobs 20 million more pints sold and £70 million for the economy with an increased contribution of £39 million to the Treasur y with many of the costs being offset through additional sales and increases to other taxes

The new research commissioned by the Society of Independent Brewers and Associates (SIB A), the Campaign for Real Ale (C AMRA) and the British Institute of Innkeeping (BII), demonstrates the benefits to independent breweries, community pubs, consumers and the economy from expanding the Draught Relief

Introduced last year, Draught Relief allows the Chancellor to finetune alcohol duty decisions to suppor t the UK’s community pubs and brewing sector It means that beer which is packaged into large containers such as kegs and casks and mostly sold across the bar in community pubs benefits from a lower rate of beer duty PUBS CLOSING

Currently alcohol duty is due to increase by RPI in Februar y 2025 unless the Chancellor makes an announcement in the Autumn Budget in October This comes at a time when fifty pubs a month have shut in the first half of the year and around 70 breweries have closed for good so far in 2024

“Pubs and breweries make a huge contribution to our local communities but pay way more than their fair share of tax”, said Andy Slee , SIB A Chief Executive

“This is the Chancellor’s oppor tunity in the Autumn Budget to use decisions around alcohol duty to provide targeted suppor t to our pubs and independent breweries by increasing the Draught Relief to 20% or more "

REDUCE TAX BURDEN

“The Draught Relief is a new tool in the Chancellor’s toolkit that

enables the Government to favour our pubs and breweries in the tax system which provide so much benefit to our local towns and cities,” commented Tom Stainer, C AMRA Chief Executive

“Brewers and pubs are still recovering from the impacts of the pandemic and trading remains tough so increasing the Draught Relief to 20% would be a real boost for the sector "

“Boosting the Draught Relief would reduce the tax burden on thousands of pubs in ever y community and help to safeguard their futures” said Steve Alton, BII Chief Executive

“Our pubs are essential local businesses foundational in their local economies and at the hear t of their communities ”

HEART OF COMMUNITIES

Steve Alton chief executive of the BII said: “Boosting the draught relief would reduce the tax burden on thousands of pubs in ever y community and help to safeguard their futures Our pubs are essential local businesses, foundational in their local economies and at the hear t of their communities ”

12P PROFIT

Last month the British Beer & Pub Association (BBPA) called for greater suppor t as research revealed that the beer and pub sector suppor ts 1,040,000 jobs but urgently needs the upcoming Budget to help it so it can keep people in work the trade body has warned

Figures from 2024 Oxford Economics research, commissioned by the BBPA, shows that this an increase of more than 100,000 prior to Covid, up from 936,000

These figures demonstrate that people around the countr y depend upon the industr y to keep them in work and put money in their pockets, 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

Now the BBPA is calling for a reduction in soaring costs of doing business It says the industr y needs the Budget to help it continue to invest in business and people and remain a home away from home in communities across the countr y

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TREASURED SECTOR

Emma McClarkin, CEO of the BBPA, said: “Our brewers and pubs are helping people around the countr y earn money, gain skills and experience , and suppor t both the local and national economy

“From those pulling pints to the farmers growing the hops, so many rely on our treasured beer and pub sector for their livelihoods and careers

“But for the job market to flourish – and for us to keep suppor ting those jobs - it s vital our sector is given the suppor t it needs to continue

“We are urging the Government protect the Great British brewing and pub sector - the beating hear t of our communities - to ensure it can remain a driving force for growth, jobs, investment and social value whilst keeping the price of a pint affordable for all ”

MULTIPLE BURDENS

The BBPA has called on the Government to use the Budget to cut beer duty, reform business rates, and pledge to keep the 75% business rates relief so that pubs and brewers can keep people in work and suppor t more jobs

A 5% cut in beer duty in the upcoming Budget would result in up to 12 000 additional jobs mainly in pubs This is due to the dynamic effects of increased prices at the bar reducing demand from consumers, who are sensitive to costs rising

A decreased demand for drinks in pubs leads to closures and job losses so keeping the price of a pint affordable will allow the sector to thrive and employ even more people

The industr y is facing multiple burdens and restrictions in the form of proposed eyewatering packaging taxes and a potential beer garden smoking ban

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

The BBPA warns any additional price increases, on top of the inflationar y pressures of the last few years, would tip many beer and pub businesses over the edge

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

By

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 example , 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 vice 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 technolog y can also be employed to manage access to

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

Welsh Chefs Join Forces To Face World’s

Best In Global Chefs Challenge Final

Two talented Welsh chefs will be representing their home countr y and the UK when they take on the world s best at the Global Chefs Challenge final in Singapore in October Wrexham-based Sion Hughes, 26, head chef at The Spa at Carden Park, near Chester, is teaming up again with Calum Smith, 23, pastr y chef at Shrewsbur y School, to fly the Culinar y Association of Wales (C AW) flag Their mentor is Graham Tinsley, executive head chef at Carden Park Hotel and Spa

Former Junior Culinar y Team Wales teammates, Sion and Calum won through to the global final after coming runners up with a silver medal in the competition’s Nor th Europe heat, organised by Worldchefs in Rimini Italy last year

The global final is being held at the Worldchefs Congress & Expo 2024 in Singapore from October 20-25 and the Welsh pair will be competing on October 23 They will be competing against 19 chefs representing countries around world

“We are confident about the whole menu having practiced ever y week since Februar y and have now done as much as we can, ” said Sion “I think I’m the youngest finalist and excited to be representing Wales

against the world’s best chefs

“We are going there to enjoy the competition to do our best and hopefully get a good result ”

He thanked Graham, Calum, the C AW and Carden Park for their suppor t

Calum, who lives in Shrewsbur y, added: “Sion has worked incredibly hard and is relishing the oppor tunity to represent Wales again I am there to assist him

The dishes are clean and tasty and, if we can deliver what we have been working on, I think he has a good chance

Graham praised the work ethic of both young chefs They work really well together and the food they are producing is excellent,” he said “This is a massive competition and it’s great achievement to reach the final ”

A former Junior Chef of Wales winner, Sion is no stranger to international competitions, having won silver and bronze medals with Junior Culinar y Team Wales at the Culinar y World Cup

Sophiene Ben Marzouk, Regional Manager, UAE, Levant & Africa at Ipsotek, an Eviden business (www eviden com)

September Sunshine Brings

Drinks Sales Back Into Growth

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The industr y leading and celebrated competition Kitchen Por ter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shor tlist for its 2024 edition, the tenth to be held

“We’re actually in our eleventh year, having had one year off for Covid,” says Stephen Kinkead, managing director of Winterhalter UK “Who would have thought a boozy conversation in the back of a taxi with marketing would have produced such a wor thwhile competition?”

It’s not just the competition’s recognition that has grown, the number of entries and their standard has risen each year, making the judging process par ticularly challenging

It was tight Even to get into the top 10 – there was half a point between four entries, says Stephen Through the top 10 into the top 3, it was ver y narrow Anyone in the top 10 could have been a wor thy winner ”

The judging panel this year consisted of Paul Mattocks, executive chef of Victor y Ser vices Club; Matthew Marshall, executive chef, RAC club; Dominic Teague , executive chef of One Aldwych; Simon Young, founder of Simon Young Culinar y Solutions, along with Stephen Kinkead Clare Nicholls, products and supplies repor ter for The Caterer, was this year ’ s chair Describing the process, she says:

“There were some small disagreements along the way but nothing too serious I think all the judges were on the same page and the final list of the top 10 was pretty much a unanimous verdict and all were wor thy of being recognised ” Those submitting their kitchen por ter for consideration had to fill out an entr y form answering carefully

curated questions that have been refined as the competition has grown The sheer volume of entries and the lengthy, detailed answers they contained demonstrates not only how impor tant kitchen

“I think it’s super impor tant to realise that KPs are the engine of what we do ” says returning judge Matthew Marshall “We can’t do without them!”

This was the first time judging for One Aldwych’s executive chef Dominic Teague

“I was amazed by the number of entries and the variety of different outlets throughout the industr y, ” he says “The thing that stood out was that each of these individuals had an absolute passion for their job

CaMRa Warns That uK Brewing Is under Threat, as Good Beer Guide 2025 Is Published

Total Beverages Market Reaches €160 Billion, With Health Trends and Innovation Driving Growth

The beverage industr y has changed significantly in the past year, creating new oppor tunities for brands and retailers across the market, according to new analysis from Circana, a leading advisor on the complexity of consumer behaviour

Launched earlier this month the ‘Sector Spotlight: Beverages – What we drink what we think’ analysis highlights several trends throughout the FMCG beverage industr y, as brand por tfolios evolve and blur traditional categor y lines, introducing innovative crossover products

Changing consumption patterns are driving demand for health-conscious, functional, and convenient options Retailers are competing with private labels, while new routes to market, such as e-commerce and direct-to-consumer (D2C) channels, offer expanded oppor tunities for brands to reach consumers and diversify distribution

As consumer preferences shift, Circana’s analysis shows how the beverage sector across Europe’s ‘Big 6’ markets is growing and quickly adapting to health innovation and sustainability trends INNOVATION – A KEY DRIVER FOR FUTURE GROWTH

The Total Beverages market, valued at €160 billion, has continued to grow, with a 2 4% increase compared to the previous year Alcoholic beverages hold the largest value share (43%, or €69 billion), while Ambient Drinks dominate by volume (64% or €62 billion) making up nearly twothirds of all beverage consumption

The rise in prices, par ticularly for Ambient Drinks, has led to a decline in volume across several beverage categories, with total beverages seeing a slight volume drop of -1 4% Alcoholic beverages have been hit harder with a -2 0% decline in volume , outpacing the decline in non-alcoholic categories, which saw a drop of -1 2%

However, innovation in non-alcoholic beverages is driving growth as health-conscious consumers seek healthier alternatives Demand is rising for functional drinks, plant-based options, and protein-enriched beverages Spor ts and Energ y drinks are becoming key substitutes for traditional caffeinated drinks especially among younger active consumers

Ananda Roy, Senior Vice President of Global Thought Leadership and Strategic Insights at Circana said: “With volume recover y beginning to take shape as inflation eases across major European markets, brands must seize this oppor tunity to innovate fur ther and meet evolving consumer expectations

“Our analysis highlights the impor tance of blurring categor y boundaries to create excitement among consumers

Alcohol brands are increasingly launching low/no alcohol variants to tap into health-conscious and younger demographics, while non-alcoholic beverages continue to push into traditional alcohol spaces

This trend, known as ‘blurring beyond beverages,’ has opened new target markets and consumption occasions allowing brands to remain com-

petitive in an increasingly crowded market ” SUSTAINABILITY AND AFFORDABILITY ARE KEY CONSUMER PRIORITIES

Sustainability has become a non-negotiable factor for today’s consumers, with nearly half of European shoppers prioritising eco-friendly packaging Circana’s data reveals that 55% of Spanish consumers have switched brands in favour of sustainable packaging, while similar trends have been obser ved across Germany, France , and the UK

Affordability, driven by economic pressures, is another significant factor shaping consumer choices Circana’s analysis highlights how consumers are increasingly opting for promotions smaller pack sizes and privatelabel options to manage rising costs Private-label products par ticularly in non-alcoholic beverages, have managed to maintain their lead over national brands in both value and volume share , showing resilience despite price increases

Brands are increasingly suppor ting social responsibility effor ts, such as par tnerships with this year ’ s Summer Games to promote low/no-alcohol options These collaborations boost brand image and show companies as leaders in sustainability

Roy added: “Whether through innovation, health-conscious offerings, or sustainable practices, the oppor tunities within the Total Beverages sector are vast Brands that embrace these changes will be well-positioned to succeed in this dynamic landscape ”

Hospitality Campaign Love Food Give Food Returns For another Year

Foodservice Inflation Eases again But Beverages Drive Month-On-Month

Rise

month-on-month increases and stubbornly high inflation in cer tain categories, par ticularly beverages, underscore the fragility of the current market Operators need to maintain a proactive and adaptable approach to procurement to navigate these choppy waters ” Reuben Pullan, senior insight consultant at CGA

YOTEL To Open New Hotel In Belfast City Centre

The Sustainable Revolution in Hotels

By Katharine Le Quesne , Visiting Lecturer

at Glion Institute of Higher Education (www glion edu)

Sustainability as we know has become a significant trend that is reshaping the hospitality sector While making the case for the economic and societal benefits the industr y brings, the commercial and regulator y challenges across the ESG spectrum for hotels are now significant

So how can hotel owners operators and investors respond to these challenges? The star ting point is to embed awareness, skills and practices across the industr y Think back to how we did this with technolog y, now ubiquitous across hotel operations, asset management and development and apply that to sustainability

Sustainability is not a specialist area or a standalone ser vice It must be embedded throughout organisations as par t of ever yone ’ s ‘day jobs’ in order to deliver results for people and planet as well as for profit That means teamwork, which, we are generally pretty good at as an industr y An attitude of just give it to the sustainability team just won t work

TRACK IT TO CHANGE IT

We need to learn to measure more things than we do now One hotelier I worked with fitted a water tracking device following a damaging water leak It has reduced risk due to early warning sensors and has helped the proper ty reduce water consumption They also explored foot-operated kitchen taps to reduce unnecessar y water flow and improve operational efficiency

Smar t sensors linked to building information management systems are becoming more commonplace in hotels People movements can be monitored and measured, enabling heating, cooling or lighting to be managed in accordance with occupancy levels in those areas

For example , with zonal sensors in a typical urban hotel, we could ensure appropriate levels of light/heat/cooling in public areas and room corridors during peak versus low volume periods of the day The widespread use will obviously depend to a degree on building codes and/or brand standards (legislation is often a necessar y lever to constrain costcutting/shor t-termism in construction)

Food waste is another area where we have seen significant progress There is a growing range of equipment for tracking and managing food ingredients as they pass from wholesaler to the diner’s plate and on into the waste bins Waste measurement devices have proven to reduce waste volumes and therefore both food acquisition costs and disposal costs

This is a ‘back of house’ change that the customer neither sees nor needs to be aware of, except perhaps as par t of a positive marketing message if the hotel/restaurant has waste reduction figures to be proud of But it doesn’t all have to be behind closed doors Silo London says it is the world’s first zero waste restaurant Other trends are menus that prioritise low ‘food miles’ (i e distance from farm to table), ser ving local/regional wines, ordering menus to star t with vegan/low carbon footprint options first You could argue this is giving consumers more choice by being more transparent about impact

In fact expect to see more of this transparency in terms of social or environmental impact, as we are subject to greater climate-related repor ting Frontrunners of this trend include Shorefast Foundation, which has created an Economic Nutrition cer tification mark Modelled on the concept of food nutrition labels, it provides consumers with financial information behind a product or ser vice If you stay at their social enterprise , Fogo Island Inn, the label reveals how revenue is allocated across multiple categories including labour and food/supplies DON’T FORGET THE GUESTS

As we grapple with balancing economic environmental and social aspirations, one of the barriers to sustainability effor ts – especially in the luxur y segment – is fear of a customer backlash Hoteliers can be ner vous that clientele may perceive these measures as detrimental to guest experience and therefore a drop in value-for-money It is also impor tant to be aware of national or cultural expectations

For example , the Swiss Tourism Board states clearly on their website that tap water in the countr y is drinkable and high quality One par ticular luxur y hotel provides a refillable water bottle in guest rooms, with a note informing guests that local tap water is excellent and the bottle can be refilled from the tap in the room, saving energ y and waste (single-use plastics/glass)

I discussed this with an overseas corporate group, who do not drink water from the tap at home due to poor water quality Despite all the reassurances and their confidence in Swiss quality generally, these visitors wanted bottled water – it is not their custom to do otherwise A situation such as this highlights how many operators will need to think creatively and tread carefully in the trade-off between guest satisfaction and sustainability

There are growing numbers of brands striving to do this well, from domestic players such as Room2, Hometels, Zeal Hotels and Beyond Apar tments, to international ones like 1Hotels, Habitas and Six Senses, to name but a few

Sustainable brands are focused on reducing the embodied carbon (i e how much carbon was used to create the building materials and construct the asset) and operational carbon (i e the carbon intensity of the operations)

When it comes to sustainability communication and clear message deliver y is essential to winning over the hear ts and minds of the guest Hotels must engage in a constant dialogue with their guests, explaining the positive impacts of par ticular actions Education/awareness, relevance and great stor ytelling are critical success factors in inspiring change MULTI-SPEED SUSTAINABILITY

While bold approaches can clearly work for new brands or niche players, when it comes to long-established hotel ‘majors’ with multiple brands – Accor, Hilton, IHG, Marriott, etc – there are few one-size-fits-all solutions that can be adopted across ever y territor y in which they operate due to the implications for brand standards and/or capital expenditure for the owner

A simple example is renewable energ y The business case for solar panels is going to be higher for hotels located where sunlight is more plentiful Or consider building performance of the world’s ‘grande dame’ hotels Building codes are typically strict for historic buildings, and may prohibit visible solar panels, double glazing or insulation that impacts the look/fabric of the building Improving energ y performance for these assets is challenging

That said, the urgency of the climate crisis is stimulating innovation

across the real estate industr y and creative solutions are emerging For example , the InterContinental Bora Bora Thalasso Resor t and Spa uses Sea Water Air-Conditioning, pumping cold water from a depth of 3,000 feet for their air-conditioning system This replaced the need for expensive and environmentally damaging impor ted oil and repor tedly generated a return on investment within seven years Conversely, in urban destinations, district heating systems are gaining traction and can offer more sustainable heating/cooling systems for operational real estate

Of course , the local regulator y environment will impact the speed at which ESG solutions are implemented New initiatives such as the EU’s Corporate Sustainability Repor ting Directive will have a far-reaching impact on hotels located in the bloc regardless of where the operator is domiciled Governmental commitments (often enshrined in law, as they are in the UK, for example) toward net zero CO2 emissions will also have a significant effect in countries where they are in place

AT LEAST WE’RE ON THE JOURNEY

If the practical examples I’ve given highlight how difficult it is to take a universal approach to sustainability, at least be encouraged that many industr y stakeholders have now set out on their journey

Never theless, we also need a dose of realism The climate data is unequivocal: we are suffering from an over-heating world The priority is to reduce emissions more rapidly Measurement capabilities are crucial, for two reasons: a) we can change what we measure; and b) we can stay one step ahead of repor ting regulations, which will only increase

If we aim to measure ever ything we can (including items not previously captured), we shall have the raw data to create whatever repor ts/metrics become required by regulators For that, we will need to develop and implement the right technolog y, while also training people to analyse data, interpret results and create change strategies to reduce asset and operational carbon intensity

This will translate into value over time , especially if – as I expect – we move to some form of carbon pricing regime The onus will fall on investors and owners to act in order to protect the value and saleability of their assets

Methodologies, tools and tech are all emerging to suppor t this growing repor ting need and these will differ by stakeholder For example , the Hotel Carbon Measurement Initiative suppor ted by industr y body the Sustainable Hospitality Alliance can generate repor ts on the carbon intensity of a conference or meeting Being able to provide such data to clients for their own ESG repor ting is expected to become an RFP condition for some corporate accounts

THIS MAY HURT A LITTLE

It is impor tant to celebrate the successes we have already achieved in the industr y, but also to be honest about where we can go faster We need to prioritise action Industr y leaders, it is time to lead, and to frame the change in a positive and ‘ can do’ manner ; and it’s up to all of us to play our par t in delivering a more sustainable world

This may mean we have to make some hard choices, for the sake of our future and that of future generations Be encouraged though: hospitality has always been an industr y in which ever yone pulls together as a team We saw it in the pandemic , and we see it daily in hotel operations We re in this together and together we can have immense positive impact

Kathar ine Le Quesne is hote industr y advisor and educator with over 25 year s ’ exper ience in international hotel development, investment and operations She is a Visiting Lecturer at Glion Institute of Higher Education

Introducing Land, Leisure and Tourism Show Speakers for 2024

The Land, Leisure , and Tourism Show, the UK’s only event dedicated to rural businesses, holiday parks, and leisure attractions, returns to Birmingham’s NEC on 6-7 November 2024 This year ’ s show promises to be the most exciting yet, offering a dynamic platform for networking, knowledge development, and supplier discover y With a focus on driving innovation, inspiration, and growth, the show is set to empower businesses from all corners of the land, leisure , and tourism sectors

dees A full breakdown of the content will be available on the event website prior to the show, ensuring visitors can select the sessions that are most relevant to them Among the standout sessions are:

• WR Par tner s: Trusted accountants aud tor s and tax specia ists will present an in-depth seminar on tax efficienc y

Spanning two major zones, Holiday Park, Resor ts, Food and Beverage and Family Attraction, the show brings together a diverse array of exhibitors, offering ever ything from furnishings and interior supplies to ticketing software and enter tainment solutions This event is the ideal oppor tunity for both seasoned professionals and newcomers to the industr y to explore fresh ideas, discover new suppliers, and gain valuable insights from top industr y exper ts EXCLUSIVE EDUCATIONAL SEMINARS AND WORKSHOPS

The Land, Leisure , and Tourism Show will host over 50 seminars and speaker sessions across two theatres: the Maxxton Theatre and the Hoseasons/Cottages com Theatre The content will differ over the twoday show, offering tailored sessions to meet the var ying needs of atten-

’ s unique selling points

WebBox Digital: Market ng exper t Sean G les will prov de 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

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

uK OOH Market Sees Highest Participation Since Pandemic

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There is also a wider trend of consumers seeking venues that offer healthy food and quality ingredients, as these factors become more impor tant with easing cost-of-living concerns

uK’s Largest Independent Hotel Group acquires Four New Properties

The UK’s largest independent hotel group has announced the purchase of four proper ties to join its existing por tfolio – fur ther expanding its footprint and enhancing its reputation for delivering bespoke hospitality experiences

Bespoke Hotels, a collection of over 70 independent hotels across the length of the British Isles, has announced the acquisition of four proper ties from the Coast & Countr y Hotel Collection – the Caledonian Hotel in For t William, the Great Western Hotel in Oban, The Pitlochr y Hydro Hotel, and the Marine Hotel in Llandudno

Each hotel boasts a distinctive charm and prime location, strengthening Bespoke’s presence in key tourist destinations, from the highlands of Scotland to the Welsh coastline

Haydn Fentum, Chairman of Bespoke Hotels, said: “I’m delighted to announce the acquisition of these four regional hotels which represent a significant step forward in our growth strateg y These proper ties align perfectly with our vision of offering exceptional hospitality experiences across the UK We are confident that our management and operations exper tise will enhance the value of these assets and provide our guests with even more choices ”

“This acquisition follows the recent addition of several other management contracts for Bespoke Hotels, including The Green House Hotel in Bournemouth and Cwr t Bleddyn Hotel & Spa in Wales These developments underline Bespoke Hotels’ commitment to growing a diverse and dynamic por tfolio that caters to a wide range of guests ”

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By Moslek Uddin, a director at Sponsor Licence Specialists

from overseas and fill labour shor tages has seen demand grow nearly fivefold in the last couple of years

Sponsor Licence Specialists (SLS) navigates the maze of immigration compliance when taking on international talent in the hospitality industr y

Moslek Uddin, a director at SLS, said: “Cer tain industries, such as the hospitality sector, have long looked outside the UK to fill roles requiring par ticular skills or knowledge

“This is likely to continue while there is a lack of investment to train those seeking a career in such industries

“Skilled workers on a team enable a business to run effectively, with oppor tunities for growth When it is not possible to find local talent we help make the process of sponsoring an overseas applicant hassle-free ” TRACK RECORD

SLS - with a team of specialists ranging in exper tise from immigration, to law, to HR - has over a 99 per cent success rate in securing sponsorship and visas with the first application

Moslek said they worked with many businesses who had tried and failed to get a sponsor license – often losing money where non-refundable fees applied

Moslek, who is an All Par ty Parliamentar y Group (APPG) member for ethnic minority business which campaigns on a range of issues, said: “It’s a complex, time-consuming process and grounds for refusal are not always clear to employers

“We have the experience and exper tise to deal with the constant changes in immigration compliance - leaving business owners to focus on their team rather than paperwork ” CHANGES IN COMPLIANCE

In December 2023, the Prime Minister announced a package of measures designed to reduce UK migration This year the salar y threshold for a skilled worker visa has risen by 48 per cent to £38,700, ensuring businesses pay significantly more if they recruit from overseas

And the Immigration Health Surcharge (IHS), entitling people to NHS hospital treatment at no additional cost in the UK has increased by 66 per cent from £624 to £1 035 per applicant

But the Immigration Salar y List (ISL), which came into effect in April, allows for roles where employees are skilled and there is a shor tage of suitable domestic workers available

Moslek, who has worked as an executive head chef at a number of highly successful restaurants and ran his own outlet, has experienced first-hand the impact of staff shor tage

He is also CEO for UKCC (UK Curr y Connect), a campaign group which has been set up to raise awareness of skills shor tages in the Asian catering industr y

He said: “It is not always possible to find people with the right skillset in the UK, such as a highly qualified chef, and employing people from around the world helps plug the current skills gap ”

ECONOMIC BENEFITS

Government income from immigration and nationality fees rose from £184 million in 2003 to £2,200 million in 2022, not including health surcharges and employer levies

There has been a threefold increase in non-EU immigration since 2018 This has included more workers in the health sector and a growing demand for international study

Immigration is estimated to yield £3 3 billion annually for public finances in the UK, according to the Centre for Economics and Business Research (CEBR)

Moslek said: “Immigration can have many benefits, including boosting the UK economy and providing opportunities for talented, hard-working people ”

ETHICAL PRACTICE

There have been cases repor ted in the press of workers paying out thousands of pounds for jobs that did not materialise or not being able to work when visas were not renewed

But SLS does not charge workers for sponsorship and checks employers meet Home Office criteria such as offers of genuine employment which meet salar y requirements

SLS are advisers to The Ethical Labour Provider and Skills Consor tium (TELPASC) a group of ethical labour providers and international recruitment par tners

Moslek a trustee with the charity Projects Against Plastic (PAP) which helps to reduce single-use plastic in the catering industr y, works with employers and employees alike

He said: “We maintain strong ongoing relationships and often work with businesses and their employees when it comes to renewing visas ”

REFERENCES:

- Immigration Health Charge: https //commons ibrar y par iament uk/researc h-br efings/cbp-9859/

- Home Office https://homeoff cemedia b og gov uk/2024/05/23/reduc ng-net-m grat on-factsheet-december-2023/

- Who migrates and why https://m grationobser vator y ox ac uk/resources/br efings/who-migrates-to-the-uk-and-why/

- Benef ts to the UK economy https://cebr com/repor ts/imm grat on-is-estimated-to-y eld-3-3-b ll on-annual y-for-pub ic-finances-as-the-uk-seesnear-threefo d-increase- n-non-eu-immigration-s nce-2018/

- Ar t c es around agencies taking money and not providing jobs: https //www theguard an com/soc ety/ar tic le/2024/jun/02/he-didnt-have-a-contract-for-me-the- ndian-careworker s-who-pa d-agents-to-work-in-br ta n and https //www theguardian com/soc ety/2024/mar/13/m grant-care-worker s-uk-unable-work-tighter-permit-ru es

Sponsor License Specialists for Skilled Workers in Hospitality Sees Fivefold Growth Punch Pubs & Co acquires The Salmon Leap, Southampton

Live Entertainment Can Enhance

Birmingham to Host Pioneering Night Time Economy Summit,

Showcasing the City ’s Nightlife and Cultural Scene

The Night Time Industries Association (NTIA) has announced that the Night Time Economy Summit 2025 will take place in Birmingham at Hockley Social Club from Wednesday, Februar y 5, to Friday, Februar y 6, 2025

The summit, in par tnership with the International Nightlife Association, will feature representatives from across Europe , Japan, the U S , Canada, South America, and Australia, and will include dedicated stages for international speakers hosted by VibeLab and platforms aimed at expanding the cultural footprint of the Night Time Economy Key themes will include queer spaces, sustainability, placemaking, well-being, security, theatre , cinema, comedy, live and electronic music , and more

Among the most anticipated additions is a full Queer stage , developed in par tnership with Gay Times and Stonewall, which will address challenges surrounding diversity and inclusion Ear th Percent and AGF will lead crucial discussions on sustainability, with each admission contributing to the work Ear th Percent is doing to advance the UKs sustainability effor ts in the nightlife sector

The summit will kick off with the *shesaid so* Brunch, a celebrated event featuring a ver y special keynote speaker, offering early insights into equality within the industr y and key trends This year ' s summit will deliver insights from key influencers and ar tists across the West Midlands, celebrating the region's rich and diverse cultural tapestr y coupled with some of the amazing work being done in London around Black Lives In Music in the plight to end the discrimination in music while GigPig will explore the live and electronic grassroots music challenges and why suppor ting homegrown talent is more essential than ever

The Summit emphasises the critical role of collaboration bringing together over 30 trade associations to shape the future of the sector Key par tners like BBPA, Institute of Hospitality, UKHospitality, UK Cinema Association, UK Crowd Management Association, IPSA, and the Live Comedy Association, alongside many others, will unite to share insights, address challenges, and drive innovation Their combined exper tise ensures a holistic approach, fostering a stronger, more resilient night-time economy through par tnership and shared commitment

Michael Kill, CEO of NTIA and VP of the International Nightlife Association said: "We are excited to reveal that next year ’ s summit promises to be one of our most diverse events yet, with dynamic insights that will resonate throughout the industr y This gathering will unite influential voices to discuss a variety of impor tant topics, addressing both long-term objectives and immediate challenges " "What truly sets this event apar t is its commitment to accessibility, ensuring that ever yone can take par t It’s

about fostering knowledge and expanding networks while providing attendees the chance to assess the current state of the industr y This will enable us to reflect, debate , and exchange ideas and best practices aimed at creating a safer and more successful night-time economy for the future "

Richard Parker , Mayor of West Midlands and Chair of the WMC A said: "Our night-time economy is a key par t of what makes the West Midlands a vibrant place to live and visit employing nearly 100 000 people From world-renowned music scenes to top-tier food and enter tainment our nightlife is central to the region's appeal

“As we navigate the challenges this industr y has faced in recent years I want to suppor t our high streets and the people who bring them to life Hosting this conference here highlights our commitment to growing this vital sector and showcasing the best of our region

Sacha Lord - Chair of the NTIA and Night Time Economy Advisor to Greater Manchester added, “We were proud to have hosted the Night Time Economy Summit in Greater Manchester in 2024 Last year ' s event saw record breaking attendance from a wide range of operators, suppliers and policy-makers from across the sector and the discussions which took place were critical to ensuring its future direction

“I'm incredibly thrilled to see that the next Summit will be taking place in Birmingham, an area which, like Greater Manchester, is experiencing rapid growth Our two city regions understand the impor tance of a thriving night time economy and Birmingham has taken many steps to secure its future With representatives and Mayors coming together from all over the UK and fur ther afield the summit will be one of the most important events on our sector's calender an dI look forward to meeting ever yone there ”

Lyle Bignon - Night Time Economy Ambassador for Birmingham said “The role of Birmingham and the West Midlands in the UK’s ar ts culture hospitality music and NTE offer - both to domestic and international markets - has long been underplayed

“In recent years, the self-deprecating Birmingham character has given way to a new found civic and cultural pride across our region, driven by creativity, community and innovation

“Nowhere is this more evident than in our Night Time Economy, home to some of the most exciting and pioneering businesses and leaders in Europe

“We look forward to welcoming professionals from across the world to our city, and showing off the people and places who make the West Midlands a truly dynamic NTE destination

Cracking Christmas On The Cards For Family-Owned Brewery

Nor th West-based brewer and pub retailer Hydes is gearing up for a bumper festive period with bookings for 2024 already at maximum capacity for Christmas day dinners The family-owned independent business repor ts that Christmas Day bookings for pubs across its estate were already at 75% capacity by July

Last year, over 1,000 6-7kg turkey crowns were ser ved to visitors to Hydes premium dining pubs between 22 November – 31 December, equating to over 12,500 Christmas dinners and resulting in Hydes’ most successful Christmas on record In addition to turkey, 3,600 braised feather blades of beef por tions were also sold to guests Over the festive period last year, Hydes chefs ser ved

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 is a space that exudes both opulence and individuality

“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 for ensuring all the information we are providing the industr y will help drive sales ”

Mar tin McIlroy, managing director at Darégal Gourmet UK commented:

“This has been a fascinating and valuable process for us and we have loved engaging with chefs and consumers to get their thoughts on the latest food and

• 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 cuisines from other countr ies when they eat out

• When eating Br itish dishes , 52% of consumer s prefer the traditional Br itish c lass cs

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

• 30% of fema es want to reduce their consumption of ultra-processed food

Fuller’s Raises £21,000 For Special

Britain at annual Charity Football

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

Bidfood Launch Its 2025 Food and Drink Trends’

Foodser vice provider Bidfood, has revealed the food and drink trends it expects to hit the out of home market in 2025

As well as value , quality and elevated experiences, this year ’ s trends are influenced by consumers desires to make healthier and sustainable choices, as well as emotional drivers such as comfor t, tradition, reward and sharing More than half of consumers identify themselves as a ‘foodie’ and this group are especially keen to tr y the latest food trends From rich, indulgent chocolatey drinks, to visually impactful buns and bowls, flavourful gut-heathy high fibre dishes authentic global cuisines and lesser known British classics, this year ’ s trends are set to be the most exciting yet!

To suppor t the industr y in navigating these new trends, Bidfood has released its 2025 interactive guide with brand new for 2025, shoppable features, helping operators to not only respond to shifts in consumer demand and keep up to speed with the ever-changing market, but make informed product choices that they can apply straight to their menus

Also included in the repor t are a range of useful tools including extensive web content, new additions to the trends safari video series, delicious new recipes and much more

BIDFOOD’S 2025 TRENDS:

FLAVOURS LESS TRAVELLED:

Tr ying new and unique cuisines are top of consumer s priorities and a key factor influencing this year ’ s repor t, with 55% frequently looking to explore these new and exciting flavours when eating out The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from RESEARCH HAS SHOWN THAT THE GLOBAL CUISINES GAINING MOMENTUM THIS YEAR ARE:

• Southern States

Turkish

• Greek

• Argentinian

Por tuguese

• Swiss CLOSER TO HOME:

As consumers continue find provenance on menus appealing, many seem to be drawn to learn more about those cuisines that are on our doorstep, but which offer something different to the traditional English

classic dishes that are familiar Nearly half (43%) of consumers are interested in tr ying Scottish, Welsh and Irish cuisine , due to its traditional flavours, comfor ting nature and their desire to suppor t British suppliers Take consumers on a journey across the British Isles with a warm and hear ty Irish stew rich and flaky Scottish salmon and tender Welsh Lamb However, a number of lesser known dishes such as stovies, oggies and coddle also draw appeal

BUNS AND BOWLS:

In today s fast-paced world, consumers are busier than ever It s therefore no surprise that on-the-go options have become a staple for individuals seeking convenience without sacrificing quality Whilst over 40% of consumers already eat staples such as wraps and cakes when out of home[1], the demand to tr y the lesser eaten options like poke , Buddha, and acai bowls as well as chia pots is increasing in popularity This is coupled with a desire for next level hot and cold premium sandwiches, packed with innovative quality fillings

FRIENDLY FIBRE:

Healthy eating is increasingly front of mind for consumers in par ticular the awareness and understanding of gut health Bidfood s friendly fibre trend explores how this impor tant nutrient helps keep our digestive system healthy which foods are rich in fibre and how operators can include a variety of tasty dishes on their menus that debunk the myth of high fibre foods not tasting good

PROACTIVE PRACTICES:

Consumers are still highly conscious of the environmental impact within their own lifestyles This is evident when they make choices in the out

of home sector, with 7 in 10 saying that sustainability is an impor tant factor when deciding which out of home venue to visit Not only will consumers be more likely to visit, but they will also pay more if they can see that their food and drink comes from sustainable sources, making it impor tant for operators to demonstrate the great work they do around ESG

SOME OF THE AREAS THAT CONSUMERS ARE MOST INTERESTED TO SEE OPERATORS ENGAGE WITH ARE:

• Food waste

• Carbon reduction

Seasonality

• Cer tifications

• Regenerative farming

• Sustainable seafood

CHOCOLICIOUS:

The Chocolicious trend reflects the innovation that’s dominating the hot drinks (and desser t) categor y, with consumers looking for affordable luxuries when they eat out, par ticularly with premium chocolate With over 80% of consumers seeing chocolate as an affordable treat[2], operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the par t

Catherine Hinchcliff Head of Corporate Marketing and Insight at Bidfood said:“It’s great to see that this year ’ s trends are shaped by consumers eagerness to experiment and tr y something new, along with their desire for indulgence premiumisation and comfor t This will allow chefs to showcase their creative skills, while providing operators the oppor tunity to increase margin

“Encouraging sustainable practices remains incredibly impor tant for us as a business, and so it is reassuring to see this reflected within the trends this year Similarly gut health is also emerging as a key area of interest to consumers in 2025, something we feel well equipped for with our exper t nutrition team on hand to suppor t with implementing this trend

“We once again worked with CGA by NIQ to conduct our own bespoke sur vey and exclusive research, as well as visiting and inter viewing out of home operators in London and Bristol to understand how these trends are being incorporated on the high streets ”

Coming Soon: The £1 Pub With a £1 Million Makeover

legendar y enter tainment venue for over 100 years

, following a £1 million transformation The 800 capacity venue , acquired by Nor th West multiple operator, Blind Tiger Inns, for just £1, is set to offer the ultimate adult escapism experience in central Manchester, complete with huge spor ts screens, outrageous interiors, and even a slide to transpor t guests from the cinema’s original balcony! Built between 1913 and 1915, the Grosvenor Picture Palace was originally the largest cinema outside London and has since taken on numerous identities, from a bingo hall and snooker venue to, most recently a legendar y student pub The Footage Now in 2024, the doors will open again as an adult playground where visitors can expect to find an immersive concept with over 30 beer taps and filled with pool tables, beer pong tables, and a photobooth to capture the memories–continuing its iterations as a

Find Out How the Simpler Recycling Legislation

The Grosvenor will operate from 12pm-to-12am effor tlessly catering to Manchester's lively daytime and nighttime crowds Whether it's a bottomless brunch, after-work drinks with friends, or an exciting evening event, the space offers something for ever yone

Chris Tulloch, Managing Director of the independent local operator behind the transformation, shared his enthusiasm: The Grosvenor is in the midst of an incredible transformation, and we ' re creating something truly special for Manchester Our vision is to blend the best aspects of a spor ts bar, social venue , and nightclub into one vibrant, unforgettable space where memories are made

“As we breathe new life into this iconic building, we ’ re excited to continue its legacy as a cornerstone of Manchester’s enter tainment, and we can’t wait to welcome ever yone in to eat, drink and have fun in the adult playground ”

Countries with Most Michelin-Starred Restaurants in 2024 Revealed

France has again dominated the first position on the list of countries with the most Michelin-starred restaurants

As of 2024 639 restaurants in France had been awarded the prestigious Michelin stars

France has the most Michelin-starred restaurants, with 639 restaurants that have one , two, or three Michelin stars

Italy comes in second place with 395 Michelin-starred restaurants Previously this position was dominated by Japan

Tokyo, Japan’s capital, ranked #1 as the city with the most Michelin-starred restaurants in 2024 Paris, Kyoto, Osaka, and London took the remaining positions in the list of cities with most Michelin-starred restaurants

According to The World’s 50 Best Restaurants by William Reed Business Media, Disfrutar in Barcelona, Spain, is the best restaurant in the world

Sublimotion in Ibiza, Spain, is the highest-priced Michelin-starred restaurant

Japan Germany and Spain make up the remaining 3rd 4th and 5th spots respectively

The US and UK rank 6th and 7th in the world for Michelin-starred restaurants

As of 2024, France stood proud with 639 Michelin-starred restaurants that had been awarded one , two, or three Michelin stars This countr y, which has always

been a culinar y paradise for food lovers due to its dedication to intricate flavors, impeccable wine pairings, and masterful dishes, maintained the same position as last year

Italy has dethroned Japan as the countr y with the second-most Michelin-starred restaurants The 395 restaurants with Michelin stars are dedicated to environmental sustainability and careful attention to recipes and flavors

Tokyo houses more than 200 Michelin-starred restaurants making it the city with the most Michelin-starred restaurants in the world Tokyo is succeeded by other cities with the highest number of Michelin-star restaurants - Paris, Kyoto, Osaka, and London

The United States and the United Kingdom have dramatically improved their culinar y landscape , thus securing the 6th and 7th spots on the list of countries with the most Michelin-starred restaurants, respectively The Ledbur y in Notting Hill, a restaurant in London, was recently bestowed with three Michelin stars

According to The World’s 50 Best Restaurants by William Reed Business Media the best restaurant in the world is Disfrutar in Barcelona, Spain Disfrutar is celebrated for its innovative use of modern ingredients and daring concepts that make Mediterranean cuisine unforgettable

Sublimotion in Ibiza, Spain, is the most expensive Michelin-star restaurant in the world A full-tasting course at Sublimotion

Wetherspoon Sales Increase

as Revenue Tops

5.7%

The company also highlighted in its preliminar y statement the disparity between VAT in pubs and supermarkets, saying: “As we have previously stated, the government would generate more revenue and jobs if it were to create tax

£73 9 mill on (2023: £42 6 mill on)

• In the per od, the company sold eighteen pubs and terminated the lease of an additiona nine pubs

• This gave r ise to a cash inflow of £8 9 mil ion

• There was an exceptional oss on disposal of approximately £13 4 million, recognised in the income statement, relating to these pubs

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, cutting-edge products, and network with professionals shaping the future of beverages

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

Inspiring Speakers: Attendees can expect to glean insights and inspiration from the brightest minds in the industr y The lineup of speakers will share exper tise on a range of topics, including the bar experience , non-

alcoholic options event promotion and more It’s a great oppor tunity to learn from the challenges and successes of representatives of the sector’s biggest institutions

Sustainability Trail: With sustainability coming to the forefront of impor tance in the café industr y, we ’ ve curated a dedicated trail of exhibitors at this year s show that have best utilised and implemented sustainable strategies within their business Innovation Awards: Time is set aside at the show to celebrate the most groundbreaking alcoholic and low-to-no drinks of the year in an Innovation Awards ceremony Recognising excellence and creativity in flavour and marketability, these awards highlight industr y game-changers, offering a glimpse into the future of trade drinks

Networking Oppor tunities: The event offers attendees the oppor tunity to connect with like-minded professionals, industr y

Hotel Room Insights Report: Hotels.com Pulls Back

The Covers On The Surprising World Of Hotels

7 million watc h

• Pet peeves: A c hic k and pet lizard were found (and returned) after their owner c hec ked out

• Essentials only: Guests forgot two full- eg casts and enough dentures to f ll a whole hotel

• The unexplainable: Items inc lude a r ice cooker car tire blender and construct on pipes

Thankfully, hotels are adapting to help forgetful guests Leave your toiletries at home at the Viceroy Riviera Maya, which has a soap concierge The Kimpton Vero Beach Hotel allows travellers to browse and borrow accessories like sunglasses and handbags from

Despite

ROOM

Gone

requests include:

Sodexo uK & Ireland Chef adam Collison advances To Cook For Change! Global Final

Foodservice Operators Need To utilise Technology

To Improve Customer Experience, Says GlobalData

Given the changing operational dynamics and the squeeze on profits, foodser vice operators are increasingly leveraging technolog y to enhance operational efficiency while striving to maintain a personal touch in customer ser vice While technolog y can significantly enhance operational efficiency and customer experience in the foodser vice industr y, operators must navigate challenges related to maintaining personal ser vice , integrating data, adapting customer behaviour, training staff, and managing customer expectations, says data and analytics company GlobalData

Par thasaradhi Reddy Bokkala, Lead Consumer Analyst at GlobalData, comments: “Foodser vice operators are employing multiple technologies to improve their sales and profits Some of the technologies being adopted by the operators include digital hospitality to improve the ordering experience through technolog y while retaining the warmth of in-person ser vice Operators are also deploying Implementing customer-centric technolog y solutions, such as personalized ordering systems that recognize repeat customers, can enhance the customer experience

Deepak Nautiyal, Consumer and Retail Commercial Director, APAC and Middle East at GlobalData, adds:

Operators can employ AI-driven systems to manage routine tasks, such as handling phone orders This allows staff to concentrate on in-store customer interactions, thereby enhancing the overall guest experience For instance , the integration of AI in voice ordering ensures that customer calls are answered promptly, which reduces wait times and captures unmet demand without sacrificing the quality of ser vice This dual approach

Punch Pubs & Co acquires The Grey Horses Inn, Worksop

High Road and will sit within Punch’s leased and tenanted estate , run by father and son duo Ken and Jack Jar vis

As experienced operators, Ken and Jack are eager to take the reins and fur ther develop this fantastic pub business, following in the footsteps of their predecessors, Chris and Sally, to ensure The Grey Horses remains at the hear t of the community

Speaking about the acquisition, Punch Pubs & Co Head of Estate Development and Acquisitions Andrew Cannons commented: “We are delighted to welcome experienced operators Ken and Jack to the Grey Horses, and are looking forward to working alongside themselves and the team as they embark on their new venture This is an excellent pub that perfectly aligns with our leased and tenanted estate , and I’m sure

that with Punch’s industr y-leading investment and suppor t, the Grey Horses will continue to flourish for many years to come ”

The community-focused pub benefits from two separate trading areas, a timber bar ser ver y and a cosy feature fireplace It also features a function room, with its own bar and dancefloor area in addition to an enclosed beer garden with picnic bench seating

Punch Pubs Operations Manager David Hill added: “Chris and Sally have run a fantastic pub for many years, so it was impor tant for us to ensure we could continue their legacy Ken and Jack are excellent operators and great people who I’ve no doubt will work brilliantly alongside the team to keep the Grey Horses thriving in the community ” Punch is continually on the lookout for more quality acquisitions, including packages and single-site oppor tunities that fit well with its modern and progressive vision and growth plans

not only improves operational efficiency but also ensures that customers receive personalized attention when they visit the restaurant ”

Reddy adds: “With the rise of technolog y, customer expectations have also evolved Customers increasingly expect quick ser vice and seamless experiences, which can pressure operators to prioritize speed over the quality of personal ser vice This creates a tension between meeting operational demands and ensuring that customers feel valued and attended to

Operators often face the challenge of ensuring that technolog y enhances efficiency without compromising the personal touch that customers value While AI can handle tasks such as taking orders and upselling, it can create a barrier between staff and customers if not implemented thoughtfully For instance , while AI

The Farrier Pub In Camden Set To Close Its Doors In November

Camden Market’s first ever pub is to close after just three years citing the “seasonal tourist-heavy” nature of the area

The Farrier opened in Stables Market’s Nor th Yard during the Covid pandemic building a reputation for Sunday roasts and innovative cocktails

The pub will close its doors on November 3rd as the team explore fresh oppor tunities and seek new locations for neighbourhood sites with the goal of ser ving a more local audience

Geroge Har tshorn, co-owner of The Farrier said: “We’re incredibly proud of what the team has achieved with The Farrier, especially

launching during the challenges of the pandemic and becoming a valued par t of Camden’s vibrant tapestr y While it’s bittersweet to close this chapter, we ’ re excited to rebuild and bring our hospitality offering to new neighbourhoods across London ”

To mark its final month, The Farrier will ser ve up London’s largest Sunday roast menu, featuring 10 different ser ves from classic cuts to rare game and poultr y The new menu – featuring nine different items of meat, game , poultr y as well as a plant

Switch To a Cooking Oil Service You Can Depend On

Survey Reveals What Makes The ‘Perfect’ Pub, With 80% Of Brits Say That Food Is Key

areas for the colder months

A pub with the right atmosphere is the third most

tant aspects to Brits Whether it’s cozy and traditional or lively and social almost two thirds (60%) of people consider how the pub’s atmosphere will enhance their overall experience

When it comes to enter tainment, Brits have clear preferences for what makes a pub experience truly enjoyable Topping the list, 42% of respondents say that quiz nights are a must-have , making it the most popular form of enter tainment in UK pubs A close second is watching spor ts, favoured by 37% of Brits, with 48%

Live

PEOPLE SURVEYED SAID THAT

PUB WAS:

“A

Heading out for a good pub meal whether it’s fish and chips or a classic roast dinner, is a cherished tradition for many Brits With 80% of respondents saying that food is an essential element of the perfect pub experience , it’s clear that he comfor t and homeliness of ‘pub grub’ contributes to the warmth and appeal of a pub Additionally, almost twofifths (37%) said that a Sunday roast or car ver y was a key factor when deciding which pub to visit Beer gardens follow closely behind in popularity, with 64% saying that it’s something they look out for when choosing the perfect pub environment Their appeal extends across seasons, with most pubs equipping their outdoor space with heaters, fire pits, and cosy outdoor seating

Hinds

Fur thermore other amenities considered to be impor tant aspects of a pub include music , with over half (56%) saying that it’s a key consideration Additionally, a good beer selection (43%), live music (36%), and spor ts on the TV (35%) are also wor th noting

WHAT ENTERTAINMENT IS IMPORTANT TO BRITS?

Rank Must have enter tainment

Ideal pub features a cozy interior with wooden furnishings, a well-stacked bar, and friendly atmosphere It should include amenities like spor ts on tv, pool tables, bingo nights, fruit machines, live music etc ”

Head Celebrates Its 20th Birthday and Gaining a

Prestigious award

Heston Blumenthal’s Michelin-starred Hinds Head in Bray has been awarded the Great British Pub of the Year for food Home of the original

Heston Blumenthal OBE said:

love a great British Pub – robust, comfor ting food, good beer, wood panelling, an open fire – and I am extremely proud that the Hinds Head has been recognised as exactly that It is par ticularly special to be named as the best pub in Britain for food We

Back in 1990 leaving London to set up a PR company in the middle of a field in Nor th Norfolk seemed like a crazy idea, but that’s exactly what The Publicity Works’ founder and director Tim Morgan did

“I suppose I was ahead of the ‘working from home’ trend,” says Tim “Running the business in the middle of the countr yside back then would have been easier if we had things like digital communications and video conferencing, but we made it work

In London, Tim had worked in adver tising and PR within the hospitality sector Utilising these contacts, he began growing his own business as a new, independent stronghold for foodser vice PR, despite its remote setting While over the years The Publicity Works has seen an eclectic range of different clients, including mobile phone companies, insurance brokers, theatrical companies, schools, book companies and musicians, the hospitality sector remains its stronghold So much so Tim recently received an award in recognition of his contribution to the foodser vice equipment industr y at the prestigious Foodser vice Equipment Association’s (FEA) annual conference

“The team at The Publicity Works has always been lively engaging and positive they are productive people who really help drive PR for FEA” says John Cunningham Chief Executive of FEA “I’m delighted to see their new branding and website; it’s a great reflection of the team and the role they play in the wider foodser vice and equipment sector Congratulations The Publicity Works on another job well done!

Staff members Alison Haynes and Fiona Morrison have been working alongside Tim for over twenty years, star ting while their children were attending the same local schools as Tim s twin sons, Callum and Kieran Callum joined The Publicity Works after university, specialising in video content, and has helped in its digital evolution alongside his cousin, Richard, who star ted at a similar time

The previous site played with journalistic imager y, emphasising a more traditional PR focus As The Publicity Works’ ser vices and clients saw an increase in digital media strategies from video case studies and reels to social media development and campaigns, a full re-brand of the site that more effectively communicated its standing as a modern PR company became vital

I saw this as an oppor tunity for us all to rebrand the company, says Callum We re a small, family-run business which I think allows us to be really focused on the campaigns we run It’s not a big team, but ever yone has different specialities I wanted the website to reflect all of our tastes as much as possible ”

While its reputation as a PR company within the sector has been established for some years, The Publicity Works’ video librar y, while less known, has steadily been building over the last decade Highlighting its range of videos on the landing page of the new site ser ves as a deliberate strateg y to not only reinforce the company ’ s evolution but also the value quality video content holds in modern digital marketing

“We see video as fundamental to the broader ser vice we offer ” says Callum “Ever ything is so

Guest amenities

Elevating the Guest Experience: The Strategic Importance of Hotel amenities

In

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 of high-end

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 amenities

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

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

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

Email:

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 Your Business

Over 100 years ago Nor thern Ireland introduced whiskey to the world and now our distillers and craft brewers are in the midst of a vibrant renaissance Over the last decade our drinks sector has become one of the region’s most dynamic , innovative and expor t-driven industries Our drinks producers are winning awards across the globe , driving buoyant sales at home and abroad and our buzzing visitor centres and tap rooms are enticing tourists into cities, towns and villages across the four corners of our beautiful countr y This resurgence is driven by a compelling blend of long-established distilleries such as Bushmills, the world’s oldest licensed whiskey producer, and a wave of innovative newcomers Bushmills doubled its production in 2023 with the opening of its £37mn Causeway Distiller y, taking sales to over 1 million cases for the first time Also taking strides are newcomers Echlinville Distiller y, a pioneer in field-to-glass

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

Elevate

alfresco Dining with

Quality

Wines from Lanchester Wines

Temprani 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

Kitchen Equipment and Fit-Out

Kitchen Fire Suppression Systems from Trinity

Temporary Kitchen & Equipment Hire

Design and Refit

Transform Your Space With Stackable Chairs

Design and Refit

New Stock Chair Ranges from ILF

Mayfair Furniture

Restaurant Furniture Store

Beautiful Wood For all Surfaces Design and Refit

H

Cer tified Timber (FSC-C009500)

Providing

info@havwoods com +44 (0)1524 737000 www havwoods com/uk

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