CLH Digital - Issue #237

Interest Rate Cut

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

INTEREST RATE CUT A STEP FORWARD, BUT HOSPITALITY SECTOR NEEDS MORE THAN ‘STICKING PLASTER’ RELIEF

This

UK hospitality and on-trade sectors

A reduction, even modest, offers a glimmer of relief, par ticularly for operators with borrowing commitments, and comes at a critical time when costs are soaring

However, for many within our industr y, this rate cut may feel more like a sticking plaster over a much deeper wound, given the weight of recent financial pressures piling up on businesses and individuals alike

The hospitality sector, already facing the burdens of inflation and a volatile economic climate , is now grappling with the latest budget announcements Increases in National Insurance contributions, the lowering of the National Insurance threshold, and a hike in the National Minimum Wage mean that whatever savings may be gleaned from interest rate cuts are likely to be consumed if not exceeded by these added expenses

Kate Nicholls, CEO of UKHospitality, acknowledges that “ any relief is welcome in these challenging times,” but she underscores that for most operators, the core issues are rising costs and the absence of meaningful, sustained suppor t Emma McClarkin, Chief Executive of the British Beer and Pub Association, echoes this sentiment, noting that while an interest rate cut might ease financial pressures in the shor t term, the sector is “buckling under a relentless stream of tax hikes, utility costs, and wage increases that outstrip operational income ”

Meanwhile , Michael Kill, CEO of the Night Time Industries Association, highlights the increased financial pressure on late-night venues, which are essential to the vibrancy of Britain’s cultural economy but are shouldering these cumulative costs with dwindling returns

The reality is that for many businesses, the benefits of the interest rate cut are

barely a dent in the rising financial strain Our sector needs more than shor t-term solutions; it needs structural suppor t, lower taxes, and dare I say more respect

After all, hospitality and on-trade employ millions, generate billions for the treasur y, and are essential to the UK’s culture and economy

On a personal note , I recently witnessed the resilience and dynamism of our industr y in Belfast, where I attended a hospitality tour and trade event hosted by Invest Nor thern Ireland

The bustling atmosphere of the bars and restaurants mid-week was remarkable , and it was refreshing to see so many operators and suppliers showcasing their innovations and discussing their plans with optimism for 2025, despite the present challenges

The creativity and tenacity in Nor thern Ireland’s hospitality sector were inspirational, and it was a vivid reminder of what our industr y offers beyond numbers on a balance sheet My thanks to Shauna and her team at Invest NI for curating an unforgettable experience and an oppor tunity to connect with so many talented individuals

Our industr y is vibrant, adaptable , and resilient, but it cannot thrive without the right conditions It’s high time the government acknowledges this, not with piecemeal solutions but with a commitment to provide the suppor t, stability, and respect the hospitality sector truly deser ves I can always be contacted at edit@catererlicensee com

Interest Rate Cut

“Overshadowed by Rising Costs”

The Bank found that the national insurance increase and the increase in the national living wage is likely to increase the overall costs of employment” and will be passed on by employers through a mix of higher prices, marginal costs and wages, but the balance between those is not yet clear SHORT TERM

Kate Nicholls, Chief Executive of UKHospitality, said: “This interest rate cut is positive news in the shor tterm for hospitality businesses, par ticularly those still struggling with pandemic debt repayments, and consumer confidence

“However, the shor t-term benefit of this cut is significantly overshadowed by the looming £3 4 billion wor th of cost increases that will hit the sector in April Those changes will impact the potential for future interest rate cuts too, with forecasts already revised down following the Budget

“We need the Government to take action to mitigate these increases par ticularly the lowering of the employer NIC threshold Lowering the threshold to £5,000 suddenly brings in thousands of par t-time staff, and that dispropor tionately hits hospitality

“Government action to reduce the devastating cost impact in April is essential ”

MOUNTING PRESSURES

Michael Kill Chief Executive of the Night Time Industries Association (NTIA) said:

“While the Bank of England’s rate cut from 5% to 4 75% offers some relief, it does little to ease the mounting economic pressures on the nightlife sector, which are only intensified by the recent autumn Budget The introduction of new tax increases at this crucial time right before the ‘golden quar ter’ could not come at a worse moment ”

“As the ‘golden quar ter’ is essential for many nightlife businesses to offset quieter months ahead the additional tax burden forces many to focus on cost-cutting measures and reevaluating reinvestment strategies Looking ahead to 2025 the combined impact of rising operational costs and declining consumer spending is set to create a perfect storm for the industr y ”

“While inflation may be easing, key expenses like wages, energ y, and rent remain high, continuing to erode profitability To make matters worse , the upcoming changes to business rates in April 2025 threaten to add even more financial pressure on an already strained sector ”

“The NTIA calls on the government to fully understand the compounded impact of these policies and to prioritise long-term, targeted suppor t for the nightlife industr y, which plays a critical role in both the UK economy and its cultural fabric during these uncer tain times ”

British Beer & Pub Association (BBPA) chief executive Emma McClarkin said: Publicans and brewers will welcome the decision to cut interest rates given this will help reduce one component cost of doing business

“However, following the Budget, the overall cost of doing business across the sector has sharply increased

We look forward to working closely with the Government at how to reduce these rises, including swiftly implementing vital long term business rates reform to help ensure long-term business viability and the opportunity to grow ”

FOODSERVICE INFLATION

The announcement also coincides with the release of the latest Foodser vice Price Index (FPI) repor t from Prestige Purchasing and CGA which reveals that year-on-year inflation in the hospitality sector continued its downward trend in September, falling to 2 4% and marks the 15th consecutive month of decline , offering some respite for businesses and consumers alike However the repor t also highlights persistent inflationar y pressures, with nine out of ten categories showing month-on-month price increases

This marks the four th consecutive month of overall month-on-month inflation according to the index

Despite the encouraging year-on-year trend challenges remain The Vegetables categor y continues to repor t high inflation, driven in par t by ongoing elevated potato prices Meanwhile , the Oils & Fats categor y saw the largest month-on-month increase , primarily due to a surge in butter prices

REMAIN VIGILANT

While non-alcoholic beverages continue to be a significant driver of inflation, the Sugar, Jam, Syrups and Chocolate categor y along with Vegetables now show the highest year-on-year increases This shift underscores the dynamic nature of foodser vice inflation and the need for operators to remain vigilant across all categories

WELCOME NEWS

Shaun Allen, Prestige Purchasing CEO, commented: “The continued easing of year-on-year inflation is welcome news, but the sustained month-on-month increases across almost all categories highlight the volatility that still exists in the market Operators need to be proactive and adaptable in their procurement strategies, paying close attention to emerging trends and potential disruptions to ensure they remain competitive ” Reuben Pullan, Senior Insight Consultant at CGA by NIQ, said: “After an ongoing stretch of price rises across the hospitality sector, this continued drop in inflation should bring some relief to hospitality venues and consumers alike Although some costs are easing, month-on-month fluctuations indicate that both revenue and margins are likely to remain under pressure through the rest of 2024 and into next year ”

More Cuts, Less Relief: Why the Budget Misses the Mark for UK Hospitality

By Rebecca Kelly, CEO and founder, VenueScanner (www venuescanner com)

The latest budget was cer tainly one of the most anticipated in recent years, framed as a pivotal moment to steer the economy through a period of inflation, low growth, and struggling public ser vices But will it?

From COVID lockdowns to the energ y crisis, hospitality businesses have faced their fair share of challenges of late , leaving many struggling For pubs, restaurants, and hotels that managed to weather the pandemic , the recent surge in energ y costs has made balancing the books nearly impossible And now, as this budget rolls out many hospitality leaders are left wondering whether the Chancellor’s measures offer enough to genuinely suppor t the sector While there are signs of some relief, the measures fall shor t of what the sector needs to prevent fur ther closures and drive growth

REDUCED

BUSINESS RATES RELIEF: A MIXED BLESSING

Among the budget’s key announcements was a reduction in business rates relief for hospitality venues

Currently, businesses benefit from a substantial 75 percent discount, but from April 2025, that figure will fall to 40 percent While this is better than an outright reversion to the pre-COVID levels, the lower relief still means a significant increase in costs The sector had been hoping for a stronger hand from the Chancellor to help combat these rising expenses especially since high business rates remain a longstanding burden

The British Beer and Pub Association has warned that nearly half of UK hospitality businesses are considering cuts to their workforce if business rates relief isn't maintained at current levels Although the par tial extension of relief will cer tainly be welcomed it raises the question of whether this budget truly comprehends the full extent of the financial challenges the hospitality sector faces

DRAUGHT DUTY CUT: A SMALL WIN WITH LIMITED IMPACT

One of the more crowd-pleasing elements of this budget was a 1 7 percent cut in draught alcohol duty Reeves’s announcement was met with cheers, and she suggested that this would offer “ a penny off the pint,” but the actual benefit for pubs and bars may be minimal With inflationar y pressures and other rising costs, a penny per pint is unlikely to make much difference to the bottom line for most establishments The sentiment is welcome , but the reality is that the minuscule change will hardly offset the weight of rising expenses in

wages energ y and national insurance

Meanwhile non-draught alcohol typically ser ved in off-licence settings or in smaller bars will see duty rates rise in line with inflation This adds pressure not only on smaller venues with mixed offerings but also raises the cost of operations for local breweries and producers who don’t exclusively ser ve draught products In an industr y where margins are tight, these incremental increases add up

NATIONAL INSURANCE INCREASES: A HEAVY HIT

One of the most concerning measures in the budget for hospitality employers is the rise in National Insurance (NI) contributions The NI rate for employers will increase from 13 8 percent to 15 percent, with a lower threshold for contributions now set at £5,000, down from £9,100 This will dispropor tionately affect the hospitality industr y, which employs a large number of par t-time workers, meaning more staff will now fall under the NI remit This extra cost, on top of other financial pressures, poses a serious threat to businesses already struggling to stay afloat

Although the budget offers some mitigation for smaller businesses with fewer than 40 employees the reality is that most hospitality venues employ well above that threshold Kate Nicholls CEO of UKHospitality estimated that this policy change alone could cost the sector up to £1 billion For an industr y in recover y mode , the increased NI burden could force employers into a difficult choice: raise prices, or reduce headcounts, both of which could fur ther strain an industr y in crisis

MINIMUM WAGE HIKE:

WELL-INTENTIONED BUT COSTLY

An increase in the minimum wage , rising to £12 21 per hour for those over 21 and to £10 for those aged 18-20, is undeniably good news for workers but another cost burden for hospitality businesses

With both wages and National Insurance costs rising, hospitality businesses may be forced to pass these costs onto consumers, potentially making dining out or grabbing a drink even more expensive This is a vicious cycle , as reduced customer demand could ultimately lead to fur ther job cuts and sadly, closures

THE IMPACT

On the surface , the budget includes some gestures of suppor t for the hospitality industr y and the increase in minimum wage will help attract more workers to the sector However industr y leaders had hoped for bolder action to address sky-high energ y bills, unsustainable rates, and spiralling tax burdens, but the budget falls shor t in this regard

The industr y is in desperate need of more robust suppor t If policymakers genuinely want to protect this crucial sector, more substantial and targeted inter ventions will be necessar y

In times of economic uncer tainty, the UK’s

Luxury Stonehouse Hotel Unveils Major Development Plan

The project will see the hotel par tner with interior designer Squid inc to elevate its historic architectural features while incorporating contemporar y décor and furnishings

While award-winning landscape designer Thomas Hoblyn will link the coach house back to Stonehouse Cour t through the hotel’s front gardens, alongside the original pathway that coaches would have used in

Commenting

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The Perfect Snack for All Your Trade and Hospitality Needs

Restaurants And Pubs Reign Supreme, Despite A Quarter Of Brits Cutting Back On Evenings Out

Springboard Awards for Excellence 2025 Calls For Nominations To Celebrate Hospitality Heroes

Giving Hospitality Employees The ‘Right To Switch Off’ Is Vital, And Could Be Life-Saving

By Toma Pagojute

The government recently U-turned on its proposed ‘Right to Switch Off ’ policy, originally put forward as par t of the new Employment Rights Bill The policy has already been implemented in other countries including France Belgium and Ireland and would have given UK employees the right to not engage with work correspondence , including emails and phone calls, outside of their contracted hours

It felt especially disappointing – and ironic - that confirmation of the U-turn came on World Mental Health Day, which was focused specifically on mental health in the workplace this year Numerous studies have repor ted a decline in mental health among UK workers, with hospitality staff found to be par ticularly at risk of work-based stress – and its serious consequences on health and wellbeing Fur thermore it appears that today’s relentless ‘always-on’ culture is par t of the problem

TAKING WORK HOME

At Quinyx, we sur vey around 3000 UK frontline staff each year, in industries including hospitality, retail and transpor tation, about their jobs in our State of the Frontline Workforce study We’ve found that the traditional stereotype of a deskless worker who ‘leaves work behind’ at the end of ever y shift is becoming a thing of the past In 2024, a huge 88% of staff say they ‘take work home with them’ and think about work when off-shift

In the hospitality sector, the inability to switch off is an even bigger issue , with 95% of employees thinking about work during downtime Reasons for doing so include thinking about how they can improve their own performance and help their company and worr ying about low pay and their stressful work environment

BLURRED – OR NON-EXISTENT - WORK/LIFE

BOUNDARIES

Our study also highlighted how employers are increasingly using WhatsApp and other personal social media to contact staff about work Across all industries, the use of WhatsApp for work messaging jumped to 55% in 2024 from 20% in 2023 And in hospitality, usage is higher than in any other sector, with three in four workers now contacted this way by managers (Other industries, including retail and transpor t, are more likely to use separate tools and apps for work communication )

SERIOUS MENTAL HEALTH IMPLICATIONS

The effects of interrupted – or non-existent – downtime from work can be stressful and irritating at best, and in some cases can have grave consequences Mirroring findings from other studies, our research indicated how diminishing work/life boundaries is a bigger problem within the UK hospitality industr y than other sectors with employees repor ting the highest levels of work-related stress

Similarly, UK charity Hospitality Action found that three-quar ters (76%) of hospitality staff suffer from mental health problems, and the majority (60%) repor t that maintaining work/life balance is their biggest personal struggle

And sadly, mental health tool R;pple found that half of hospitality workers suffer from suicidal and harmful thoughts, with 66% of those saying their job is the main catalyst, blaming long hours and high-stress environments

Initiatives like the The Burnt Chef Project, a charity set up to tackle mental health stigma and improve wellbeing in the hospitality sector, are encouraging But we would love to see more employers taking action to protect workers’ mental health too

COMMUNICATION METHODS MATTER

‘Employee engagement’ can seem like a massive task for hospitality managers, when they might feel they have much bigger business priorities to tackle Choosing a messaging channel may seem insignificant – and we understand that using WhatsApp is easy and convenient

Yet as well as being intrusive , there are data protection implications to consider when using personal social channels for work messaging Dedicated apps provide greater privacy and reassurance that data laws aren’t being breached And they can be set so employees aren’t disturbed during time off

In a fast-paced industr y like hospitality work-life balance can be difficult to achieve but it’s not impossible

While WhatsApp may be problematic , other apps and technologies can give staff greater flexibility over shift patterns and make it easier for them to request time off, including mental health breaks, for example

It’s wor th noting, however, that technolog y shouldn’t ever replace regular, face-to-face check-ins with employees and that clear cast-iron boundaries should be established around tech usage to let staff switch off properly In the absence of legislation, it’s even more vital that positive engagement practices are prioritised, and consistent

Ultimately, effective employee communication equals improved staff wellbeing, and that cer tainly isn’t a ‘niceto-have’; in fact it could turn out to be life-saving

The iconic building originally built in 1911 received an extensive renovation and much to the delight of concerned historians from the local community and former police officers based there it retained many of the building’s original features, with design enhancements and nostalgic touches reflecting the station’s proud

The Grosvenor Unveils

, chief HR officer at Quinyx (www quinyx com)

Business Rate System “Ill Thought Out” Report Reveals

NHS Hospitals, universities, government ministries and even police stations will be forced to pay a new Government ‘levy’ under plans, dubbed “illthought-out” drawn up to subsidise the tax bills of high street firms from 2026

The Government announced at last week’s Autumn Budget to address the tax burden imbalance between online retailers and bricks and mor tar high street firms, from 2026, that they intend to introduce permanently lower business rates multipliers for high street retail, hospitality and leisure business premises with a rateable value of less than £500,000

Business rates bills are calculated by multiplying the proper ty s rateable value , an estimate of open market rent, by figures set by the Government each year The multiplier figures depend on the value of the proper ty with ratepayers paying the multiplier amount for ever y £1 of rateable value

The Government said that to make this tax cut fiscally sustainable , and revenue neutral, it would be funded through a new higher multiplier for the most valuable proper ties, those with a rateable value of £500,000 or more , which they say captures the majority of large distribution warehouses including those used by the online giants such as Amazon

However, analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that whilst the new high street ‘levy’ will apply to 1,589 large distribution warehouses, it will also lead to higher business rates bills for a fur ther additional 15 278 non-domestic proper ties too Alex Probyn President of Proper ty Tax at Altus Group said that the plan had been “ill-thought-out” saying “it is right for the Government to tr y and level the playing field but the consequences of this plan hasn’t been properly thought through with the vast majority of the revenue that will be raised not even coming from the

Large manufacturing sites,

According

online giants ”

The analysis from Altus Group shows that 297 NHS Hospitals will be subject to the new ‘levy’ including major hospitals such as the Royal London Hospital, Royal Deby Hospital, Bristol’s Southmead Hospital as well as smaller hospitals like Leigh Infirmar y in Lancashire 310 universities and 309 fur ther education colleges will also face the ‘levy’ as well as 10 properties used by the Metropolitan Police Ser vice including New Scotland Yard Government depar tments will also have to dig deep from their budgets Over 200 proper ties from militar y barracks to Cour t buildings to prisons will also face the new levy including His Majesty s Treasur y building on Horse Guards Road

295 private schools will not only see their 80% charitable relief removed from April next year but, in 2026, will also be subject to the new ‘levy’

The 2025 Roux Scholarship Opens For Entries

UK-resident chefs, aged 22-29, are invited to create their own recipe using a range of ingredients as their first step to a potentially ‘life-changing’ experience Entrants have until midnight on Monday 20th Januar y 2025 to submit their recipes via the online application system

Chairman Alain Roux said: “With this challenge we ’ re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile , seasonal and sustainable

“The trick will be to carefully balance the delicate distinct clean flavours of the gurnard and mussels with the ear thy, sweet parsnip and seemingly more exotic red dulse We’re looking to be inspired and delighted by some delicious, creative dishes

The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:

• Two who e dayboat Corn sh red gurnards eac h weighing anywhere between 700g –900g (max mum 1kg)

• 600g ive St Austell deep sea mussels

• Some fresh (or dr ied) red dulse seaweed, together with two simple or composed garnishes/accompaniments

• One garnish/accompaniment must inc lude par snip and the other can be the c hef ’ s c hoice One of these can be ser ved separately, if preferred A sauce must accompany the d sh

Chairman Michel Roux added: “Gurnard is such a wonderful fish to cook with Its meaty, firm texture means it can handle bold flavours and different styles of cooking Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it ” For more information and to enter visit www rouxscholar ship co uk/enter-the-roux-scholar ship-2025

Two weeks after the biggest names in the UK hospitality industr y paid tribute to The Roux Scholarship’s

The Employment Rights Bill – Will It Be Possible

To Have A Flexible Workforce In The Future?

By Nicola Smyrl, Par tner at Taylor Walton Solicitor

The Employment Rights Bill was published in October 2024, setting out the Government s plans to make work pay Whilst the proposed changes to employment law will affect all businesses, some proposals will have more impact on cer tain sectors than others

The hospitality sector is likely to be par ticularly affected by the new restrictions on the use of zero hours contracts According to research by Statista, in 2024, 32 2 percent of the UK's accommodation and food sector workforce were on a zero-hours contract, the highest of any industr y WHAT IS GOING TO CHANGE?

Specific details of how the new restrictions on the use of zero hours contract will work in practice are not yet available and remain subject to consultation There will be no outright ban on the use of zero hours

contracts, but changes will include:

1. The requirement to offer guaranteed hours

Employers will be required to make an offer of guaranteed hours to a qualifying worker at the end of ever y reference period The reference period is anticipated to be 12 weeks A qualifying worker will include workers engaged on a zero hours contract and those with a low number of guaranteed hours

What amounts to low hours is not yet clear The offer must reflect the hours worked during the reference period

There will be exceptions For example , any offer of guaranteed hours can be on a fixed term basis if this is reasonable perhaps due to periods of high demand at cer tain times of the year

A worker who is not offered guaranteed hours will be able to bring a claim in the employment tribunal

2 Rights to notice of shifts and changes

Employers will be required to provide reasonable notice of shifts and changes to shifts What amounts to reasonable notice will depend on the circumstances Employers will also be obliged to compensate staff where changes are made at shor t notice , calculated in a way that is propor tionate to the change

IMPACT OF THE CHANGES

If your business has genuine fluctuations in staffing needs, responding to changes may become harder to manage

If an offer of guaranteed hours is accepted, the worker is entitled to be offered that level of work, whether it is available or not Shor t notice changes to working hours will come at a cost

It is possible that employers will end up with too many staff and signifi-

cant costs where shift changes are needed at the last minute Employers will need to consider the impact of other provisions in the

Bill Where an employer ends up with too many staff, redundancies may be needed This will need to be carefully managed as the right to claim unfair dismissal will apply from day one Additionally, an employee will be considered automatically unfair dismissed if the principal reason for dismissal is because they accepted guaranteed hours This would need to be carefully considered as par t of any redundancy process

PREPARE NOW

The changes are not expected to come into force until 2026 - star t thinking about how the changes will affect your workforce and mitigating the impact

Consider :

1 Auditing the workforce to ident fy where you rely on zero hour s worker s Could this be addressed by having fewer worker s with guaranteed hour s?

2 Ascer tain whic h worker s would currently be entitled to an offer of guaranteed hour s Do you have sufficient work so that it would not be an issue in practice?

3 Consider where you have fluctuations in demand and whether you might be able to address this with the use of a fixed term contract This is one exception whic h may be permitted under the new proposals

4 Look at the processes for management of shifts , is there a better way to manage this to avoid ast minute c hanges?

5 At present, the new ru es do not apply to agenc y worker s (a though this may c hange) Could genuine fluctuations be managed by relying on agenc y staff in addition to a stable workforce

Taking steps now to assess how the changes will impact your business will mean that you are better prepared as and when fur ther details of the changes become available

Rhondda Pub Opens New Village Store and Café To Support Local Community

Matfen Hall Wins Top Countryside Excellence Award

Restaurants & Pub Spending Among Public’s Top Cutbacks

In

per cent) plan to cut down on discretionar y spending to save money, albeit a marginal decrease compared to September (49 per cent)

This group listed eating out at restaurants (50 per cent), ordering fast food and takeaways (50 per cent) and drinking at pubs, bars and clubs (41 per cent) among their top cutbacks

In October, spending on takeaways and fast food was flat, at 0 0 per cent, down from last month s 0 8 per cent growth Spend at bars, pubs and clubs also plateaued (0 0 per cent), representing the lowest growth for the categor y since September 2022 (-0 5 per cent)

Karen

“The drumbeat of

“We’ll be keeping a close on whether consumer confidence holds in November and in the run up to Christmas

Jack Meaning, Chief UK Economist at Barclays, said: With price pressures continuing to ease and tentative signs that consumer confidence is improving once again, following what appears to have been a post-election dip, we think that the stage is set for real spend growth, as we move through the final quar ter of the year, and look ahead to 2025 ”

Insolvency Risk Still Lingers for UK Hospitality Firms

By Ruby Har ter y, Senior Underwriter, Atradius UK

There was some rare bright news for the hospitality industr y recently, when it was revealed that accommodation and food ser vice company insolvencies had dropped 16% in August, down from 323 in July to 270 At Atradius, our own recent data also signalled some slight improvements for the industr y: hotel and catering claims for trade credit insurance dropped 62% between July and August, before remaining flat in September This was despite the impact of a cool summer dampening trade

SHORT TERM BUMP

However, the shor t-term data doesn’t paint the full picture The decline in insolvencies may have only signalled a temporar y reprieve for the hospitality industr y The overall number of insolvencies remains 9% higher

this year with 3,712 companies shutting down in the 12 months to August 2024, compared to 3,419 over the previous year And our view at Atradius is that the insolvency outlook for the hospitality sector in the UK remains bleak

There are several reasons the industr y remains under significant pressure

Operational costs remain punishing, including energ y and ingredient inflation, although these have come down from the highs we have seen in the last few years In addition, there is the cost to pubs, hotels, and restaurants of finding and keeping staff: vacancies in the sector remain high with chefs and waiting staff especially hard to come by This is compounded by new immigration rules which raised the minimum salar y threshold for a skilled work visa from £26k to £38 7k

Another challenge is a reluctance among consumers to par t with their cash Many people are only spending ver y carefully, with 46% planning to cut down on discretionar y spending to save money, according to research by Barclays This group of consumers listed ordering fast food and takeaways (50%) and drinking at pubs bars and clubs (41%) among their top cutbacks, according to the data published by the bank in October

Many of the announcements in the recent Budget - including the hike in employer National Insurance contributions as well as the increase to the minimum wage - compound these problems

Industr y group UKHospitality has calculated that the employment tax measures in the Budget will increase the cost of employing a full-time staff member by at least £2,500

Meanwhile the British Beer and Pub Association calculated the Budget adds up to a £500 million increase to the cost of doing business for the

industr y

Some of the better news from the Budget however included a permanently lower level of business rates for hospitality from 2026-27 and a cut in draught duty by 1 7% from Februar y In addition, since Budget Day the government has announced it is scrapping plans to ban smoking in pub gardens

OUTLOOK FOR CHRISTMAS AND BEYOND

What’s next for the industr y? The good news is that after a cool summer, the crucial Christmas festive season looks likely to be stronger than it was last year One repor t predicts UK consumers will spend £12 3 billion at hospitality venues over the festive period, up 2 3% year-on-year

However, sources of uncer tainty remain in the coming months These include the continued threat of train strikes: London businesses can lose 70% of a day’s income when there is a tube strike

Heading into next

However,

Resilient

Blind Tiger Inns Leases 20th Pub From Star

“Investment is key when consumers ’ disposable income is more limited; you ’ ve got to be the best to attract them We invest in a five-year cycle at all our venues and get a return on the new interest it generates from consumers 2024 has been a strong year for both our community and city / town centre pubs We ve built up a sustainable business and a great team Despite the challenges facing the industr y, we are keen to expand in 2025 if the right oppor tunities become available ”

Comments David Pritchard, regional operations director for Star Pubs: “We have a close relationship with Blind Tiger Inns and enjoy working with them and finding new sites for development that fit their business model They’re always quick to identify the latest trends and roll them out at an early stage , keeping their pubs fresh and relevant The Stanley Arms will follow suit and will have the style and wow factor of a big city bar ”

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

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-

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 auditor s and tax specialists will present an indepth sem nar on

• Content Creator from Alton Tower s: Learn how to create compelling shor tform videos for social media from the Social Med a Editor at Alton Tower s

Visitor s are encouraged to br ing two minutes of footage for editing in the seminar, walking away with a ready-to-post video that highlights their business’s unique selling points

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

INDUSTRY INSIGHTS FROM KEY SPONSORS

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

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

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

A SHOW DESIGNED TO EMPOWER AND INSPIRE

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

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

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

Hospitality Exempt From Outdoor Smoking Ban

UKHospitality Response

Hospitality Leaders Warn Against Christmas Tube Strikes

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How Operators Can Prepare For Their Best Ever Christmas

By James Taft, UK Countr y Manager, Quandoo for

festive season is a prime oppor tunity for pubs and restaurants to maximise revenue , with Christmas bookings for 2024 already up by 54% compared to the number of reser vations made this time last year While this is positive news managing increased footfall and larger group bookings - while maintaining the highest level of ser vice - can feel daunting

Here , James Taft, UK countr y manager at Quandoo for Restaurants, outlines strategies that operators can adopt to capitalise and provide a better dining experience while boosting sales

Make your venue easy to find Christmas is a busy but competitive time and operators need to ensure that they have a strong online presence in order to capture more online reser vations and increase revenue Online marketplaces are one option that can help venues connect with more diners and get in front of people when they are still in decision-making mode

Marketplaces and other online platforms are also great places to showcase any promotions or events that might encourage people through the door during the festive season Investing in quality photography can make all the difference in helping to sell the experience and give diners a glimpse into what they can expect Finally, make sure that your website and any other touchpoints are up-to-date This is a quick win that ensures guests aren t met with conflicting information about opening hours or menus for example

Get a real-time view of occupancy During the festive period, it can feel as though customers are coming in large volumes from all directions Keeping track of online bookings, phone reser vations and walk-ins can be a challenge but seeing occupancy in real-time is key to delivering a positive experience and identifying oppor tunities to maximise revenue - whether that’s turning over tables faster or offering guests a seat sooner Many

Free-spirited and merrily edg y, unrestrained and full of curiosity - these are the design principles on which the new Ambiente designer bases his creative work With „The Lounge –Shades of Space , Fabian Freytag is designing the new special presentation in Galleria 1 as an inviting meeting place for ever yone With the choice of this multiple award-winner, Ambiente once again emphasizes its competence as a focal point for the international design scene and fur ther expands the growth segments of hospitality and contract business The range for the hospitality industr y will be conceptually realigned and expanded for Ambiente 2025

reser vation systems offer the oppor tunity to add walk-ins and phone reser vations, as well as modifying or removing existing bookings, so that teams can get a single view in real-time

Approach large table bookings with flexibility How you configure your table layout is key to maximising venue capacity and revenue - especially when dealing with larger dining groups The key here is flexibility and planning a layout that allows you to easily combine or separate tables and chairs as needed This allows you to quickly adapt to different group sizes and dining needs, whether it’s accommodating a large par ty or creating more intimate settings during quieter times Also consider arranging tables so staff can move easily and ser ve guests efficiently, and that there are clear paths for ser vers to navigate between the kitchen, bar and dining areas without any obstructions

Mitigate cancellations and no-shows Quandoo recently carried out research into diner behaviour and found that restaurants that ask customers for credit card details when booking a table have seen a decrease in noshows However, guest turnout is higher when these are not requested, with diners 28% more likely to make a reser vation when there’s no cancellation fee policy

While deposits and credit card capture seem like effective solutions for combatting no-shows and late cancellations, they’re becoming less popular and it’s impor tant for venues to strike a balance between business needs and customer convenience

Consider what other strategies can be taken Confirmation emails and automated reminders for example are a great way to prompt guests to confirm their booking

Make it easy for guests to communicate when plans change If plans do change make sure it’s as easy as possible for guests to let you know Online reser vation systems can help ease this process, as diners can confirm or cancel with just a few clicks Cancellations are never ideal but last-minute cancellations or no-shows are even worse By making it easy for guests to manage their booking, you can take subsequent action to fill any freed-up tables – whether that’s by allowing a higher number of walk-ins or offering to seat those on a waitlist sooner

By following some of these steps, operators can bring festive cheer to their diners, their staff and their bottom line

“Roaming, restaurants, rooms – that's where I get my inspiration from,” explains Fabian Freytag “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today ” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a “gentle radical”, creates interiors for fans of the new, for advocates of the unseen and for lovers of bold decisions He integrates ar tificial intelligence (AI) into the creative process With his design for The Lounge , Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business

Greene King Starts Celebrations With The King

Of Christmas Cheer – Christopher Biggins

That Christmas feeling genuinely kicks in for most Brits at the star t of November new data has revealed

Nearly half of Brits (43%), feel it s never too early to star t enjoying Christmas, according to a new nationwide study by Greene King

Feeling more festive than ever before the star t of November is when we ’ re first likely to experience festive merriment More than 1 in 4 (27%) claim they star t to feel Christmassy more than 6 weeks before the big day with a fur ther 11% pinpointing the beginning of November

Events that are usually associated with the star t of November, such as the turning on of the Christmas lights (61%) really switch on our festive mood the sur vey reveals This Christmassy feeling is amplified by Christmas films star ting on TV (57%) and seeing Christmas ads on the TV (44%)

Having Christmas drinks with friends and family (40%) are also a huge contributor to how Christmassy we feel

So this year to officially mark the star t of the festive countdown Greene King has par tnered with pantomime legend and King of Christmas Cheer,

Christopher Biggins to host a Rocking Rudolph celebration, which is the UK’s number one Christmas ale and is truly a festive pint Christopher Biggins said: “I love that as a nation, we are celebrating Christmas earlier which can only mean more time spent together getting into the festive spirit and season of goodwill In the spirit of Christmas and thinking of loved ones, Greene King is also giving 5p (plus VAT) for ever y pint sold of Rocking Rudolph in pubs to Macmillan Cancer Suppor t this festive season ”

“Christmas is my favourite time of year, so I was overjoyed when Greene King asked me to help them commence festivities in true style by hosting my first Christmas par ty of 2024

“Known for my garden soirees – turning on of the Christmas tree lights and fashioning my Rocking Rudolph jumper really switched on my guest’s festive mood!”

The money raised for Macmillan Cancer Suppor t through the sale of Rocking Rudolph in pubs will go towards helping the charity to continue to provide vital care and suppor t for people living with cancer

Cosiest Pubs in Every Major UK Town and City, According to

The Beatles, has another claim to fame , scoring 83 22% on the nation’s cosiness scale

There are 30 pubs with fireplaces to choose from, with the third-best average Google rating in the UK of 4 41 out of 5 The best ones are Spread Eagle , Royal Oak and Rising Sun, judging by their Google review rates Blackburn scored highest of all 73 towns and cities for the most cosy pubs with big screens per capita 11 out of 30 pubs with real fire feature large screens

High Wycombe near London ranked third for having the cosiest pubs in the UK, scoring 73 77% on the cosiness scale Pubgoers looking for homely warmth this festive season are spoiled for choice here , with the second highest rate in the countr y for pubs with fireplaces per capita There are 29 of them in total, rated 4 38 out of five on Google The ones visitors were most impressed with are Wheel, General Havelock and Crooked Billet

High Wycombe pubs seem to favour football fans, with ten out of the 29 pubs with fireplaces showing football matches regularly Eight of them have rugby on another five cater to cricket fans and one broadcasts the racing channel

Other top ten cosiest major towns and cities for pubgoers are Chesterfield Huddersfield Wakefield Basildon, Oxford, Stockpor t, and Maidstone

Big cities occupied the last spots in the ranking with few pubs with fireplaces per capita attracting visitors on a game night Despite being the largest cities in the UK, Birmingham, Glasgow, London and Manchester ranked last for cosiness appeal from pubgoers

In total, there are at least 1,475 pubs with fireplaces in the UK 451 of them are connected to Sky Spor ts,

Top Beers in Midlands Revealed in the SIBA Independent Beer Awards 2024

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Wetherspoon Sales Outperforming Pub Sector But Warns Of Price Increases

Pub Hotspots of the UK Revealed

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than the UK average

There are 48 pubs in the area, and The High Orchard a dog-friendly pub is a top choice among Brits looking to grab a pint in Gloucester

Newcastle and Brighton tie for third, both with 29 86 pubs per 10 km2, which is 139% higher than the national average

Of the 150 pubs in Newcastle , The Gosfor th Hotel, The Brandling Arms, and The Queen Victoria are highly rated choices They are all found on Gosfor th High Street, a popular drinking area for locals

The Walrus, The Cricketers and The Hole in The Wall are popular choices among the 150 pubs in Brighton where people can grab a pint

At the other end of the scale , Basildon is the most challenging place to get a pint, with only 2 39 pubs per 10 km2, which is 81% below the UK average

Peterborough ranks second at 2 52 pubs per 10 km2, which is 80% below the national average

Third is Lowestoft at 3 18 pubs per 10 km2 – 75% lower than the UK average

Commenting on the findings, a spokesperson for playbook-slots com says,

“The analysis reveals that many cities and towns with the highest number of pubs per 10 km2 are based in the south,

suggesting British pub culture is significantly more prominent in this region

“Despite being known for its drinking culture , no Scottish cities or towns feature in the UK’s top ten places to get a pint

In Scotland, the most accessible place to find a pint is Edinburgh, which ranks twelfth among all UK cities and towns ”

A Reliable Food Waste Collection For

Business

UK Water Industry Research Investigates Charging Foodservice Operators for FOG

and

Water Industr y Research (UKWIR) is running a project that is looking into a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges

The foodser vice industr y knows that FOG (fats, oils and grease) is a major worr y - especially for the water companies who often have to deal with its impact in the sewer system

Monster fatbergs are a favourite media trope and hospitality operators have to improve the way they deal with the issue The sur vey comes at a time when there has been a rise in breaches of the Water Industr y Act 1991 due to a lack of effective grease management control These have resulted in fines ranging from a few thousand to tens of thousands of pounds for foodser vice business owners

FEA is asking members and other interested par tes to take par t in the sur vey which will influence government policy It has a deadline of 27th November and can be accessed here (sur veymonkey com/r/FOGtariffs)

“The move to tighten up FOG control even fur ther could lead to considerable on-costs for operators who are not dealing with it effectively,” says Andy Threlfall, FEA’s technical and policy director “Whilst many operators already go to great lengths to clean up their FOG, we have to ensure that the whole industr y gets its act together ”

A major issue with FOG is the cost of disposal, and the difficulty of finding a carrier who will take it for reprocessing

“Equipment manufacturers (many of whom are FEA members) have developed multiple technologies to help with FOG It s not all about adding costs: used cooking fat is increasingly a resource and a potential revenue stream, as more companies turn it into biofuel ”

Indeed, one of FEA’s associate members, Eco Clarity, is now offering an ‘end to end’ solution for FEA members and their dealers and end users It takes all of the waste from grease traps and processes it, turning it into clean water and biodiesel The company is currently establishing a network of processing hubs across the UK

Recovering and repurposing FOG not only prevents it from contaminating the sewer system, it also minimises the amount sent to landfill At the same time effective FOG management on site can enhance the efficiency of a commercial kitchen, by preventing clogs and backups in drains and pipes

FEA has collaborated with a number of industr y par tners to create a guide on management of FOG in foodser vice contexts, covering the laws governing the issue , the

Walsall Pub Manager Rewarded For Bravery At Prestigious House Of Lords Event

Chargers for the Hospitality Sector

The hospitality industr y is at a crossroads As the world moves towards a more sustainable future , the need for modern, efficient, and reliable electric vehicle (EV) charging infrastructure has never been more apparent Yet, many establishments within the industr y are grappling with outdated and inadequate EV charging facilities, which are increasingly becoming a deterrent for potential guests Fur thermore , the latest public charge point regulations come into force in December 2024 that require chargers to have transparent pricing, 99% uptime and, in the case of rapid chargers, contactless payment

According to a 2024 repor t by Charge , 82% of EV drivers actively seek hotels with reliable and user- friendly charging facilities, and 50% base their hotel choice on EV charging availability and customer reviews Fur thermore a 2023 Deloitte repor t revealed that 63% of hoteliers believe EV charging will be a key par t of their sustainability effor ts in the next five years Despite this, many hotels and hospitality venues are feeling the negative impact of poorly functioning EV chargers, with infrastructure that is simply not fit for purpose in 2024 Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional This amounts to approximately 1,352 out-of-ser vice chargers, a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have The transition to EVs is accelerating, and with it comes the need for

Drinks Sales Growth Elusive As Christmas Run-In Begins

On Premise drinks sales continue to struggle for year-on-year growth ahead of the crucial Christmas season, CGA by NIQ’s Daily Drinks Tracker shows

Average sales in managed venues in the seven days to Saturday 19 October just about surpassed the same week in 2023 with fractional total growth of 0 1% However they soon slipped back finishing 5% down in the week to Saturday 26 October The latest figures mean drinks sales have now been down in four of the last five weeks

Worst hit of all in the extended period of soft trading has been the spirits categor y with sales down by 8% in the week to 19 October and by 15% in the week to 26 October It prolongs a long-term downward trend as some consumers migrate from spirits to longer ser ves though some segments of the categor y have been more resilient

Trading has suffered by comparison to last October, when England’s progress in the Rugby World Cup brought millions of consumers out to watch games in pubs and bars It has also fluctuated in line with the weather, with growth of between 4% and 9% from Wednesday 16 to Friday 18 October, when much of Britain enjoyed temperatures that were well above the levels of October 2023 But with gloomy weather then moving in, sales were down year-on-year by between 5% and 7% on ever y day from Monday 21 to Saturday 26 October though comparisons are slightly distor ted by an earlier half-term holiday for schools last year, which helped footfall across the week The Daily Drinks Tracker shows some categories have fared better than others in recent weeks, with Long Alcoholic Drinks (LAD) doing best Beer (up 2% and 0 1% in the weeks to 19 and 26 October respectively) and cider (up 0 2% and down 3%) had a reasonable for tnight, while soft drinks (down 0 3% and down 0 3%) and wine (up 3% and down 6%) were largely behind year-on-year

Nestlé Professional Opens Registrations for the 37th Toque d’Or Competition

“The decent weather and Rugby World Cup of October 2023 have made for some tough comparisons over the last month,” says Rachel Weller, CGA by NIQ’s commercial leader UK & Ireland “Despite some positive economic indicators lately, trading conditions are clearly still difficult in many categories and channels, though a few bright spots raise hopes that consumers ’ spending confidence could star t to pick up As the two-month run-up to Christmas gets underway, there is all to play for in the On Premise ” Nestlé Professional has officially opened registrations for the 37th edition of its Toque d’Or competition College lecturers have until Januar y 17 to register their Level 2, 3, and 4 back and front of house students

To provide fur ther guidance to par ticipants, a Google Hangout will be hosted before the entr y challenge closes Past competitors will share their experiences, offer advice , and provide insights into the products and challenges students will encounter in this year ’ s competition This vir tual event will be an invaluable resource for students as they prepare to take on the Toque d’Or journey

Next year ’ s winners will embark on an unforgettable adventure to Italy, immersing themselves in the hear t of its world-famous food and drink culture They’ll have the chance to explore the ver y best of Italian produce and visit Nestlé’s food and beverage sites for a behind-the-scenes look at the industr y This exciting journey will offer a unique blend of culinar y discover y and industr y insight in one of the most iconic food destinations on the planet

Toque d’Or 2025 promises an exciting journey for Back and Front of House students aged 18 to 25 on Levels 2, 3, or 4 Across six actionpacked stages, entrants will not only expand their knowledge in key areas of the hospitality industr y but also meet and impress renowned judges After competing in their colleges, the top students will head to the National Heats in March at The Grand Cooker y School in York Katya Simmons, Managing Director of Nestlé Professional UK&I said: The hospitality industr y offers dynamic and rewarding careers with oppor tunities to make a real impact Our Toque d’Or competition is a fantastic way to bridge the gap between classroom learning and the industr y, offering students the chance to engage with influential chefs and gain practical experience ”

To register and find out more about the competition’s format and timeline , college lecturers, employers, and apprentices should go to: Nestlé Professional Toque d’Or 2025

186 Million Workdays Are Lost Annually Due To Sickness

Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter

During the winter months of November to Februar y seasonal illnesses such as colds flu coughs and throat infections peak in the UK Germany and across Europe Germs spread rapidly and are easily transmitted between people and surfaces making it a par ticularly challenging time for maintaining health In the UK alone , research estimates that approximately 185 million working days, are lost annually due to sickness

THE PROLIFERATION OF GERMS DURING WINTER

In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including:

• High Dens ty of People: Crowded workspaces increase the l kelihood of germ transmission

• Shared Surfaces: Frequent use of common areas like door handles , desks , and communal equipment facil tates the spread of germs Inadequate Ventilat on: Poor air c rculation can allow germs to inger n the air longer, increasing the r isk of airborne transmiss on

• Presenteeism: Employees com ng to work while s c k can spread germs to their colleagues

• Asymptomatic Carr ier s: Indiv dua s who are infected but show no symptoms can unknowingly spread germs

Fur thermore , research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above

A NUMBER OF KEY INSIGHTS TO CONSIDER:

• Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of faci ity manager s send them home

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no

symptoms , al owing germs to spread unnoticed

Surface Contamination: A single infected employee can contam nate up to 50% of shared surfaces , and germs can transfer to the hands of 14 people from common touc hpoints like door handles

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet

High Germ Density: Off ce desks can harbor 400 times more germs than a standard toilet seat

These insights highlight the critical need for effective efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business

Dettol, the World’s #1 Disinfection Brand Offers Germ Protection for Businesses This Winter

With 90+ years of brand heritage , Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter Dettol offers a range of concentrates and Ready-To-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1. EFFICACY:

• Acts quic kly to eliminate 99 9% of v ruses and bacter ia

• Proven to kill E Col , Salmonella, Lister ia, MRSA and the flu virus

Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacter ial act on keeps surfaces protected for longer

2. EFFICIENCY:

• No-wipe formula reduces c lean ng time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces

• Multipurpose products n the range both c ean and disinfect simplifying your hygiene rout ne

3. SUSTAINABILITY:

• Select surface c leaning products leave behind no har sh res due

• Su table for ever yday c lean ng staff usage

• Major ity of products are readily rec yc lable

When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked Ever y year businesses face a

A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance

the public and has been transformed into a community hub, featuring a restaurant and shop, and offering a range of delightful food options to travellers, visitors and train passengers while reviving its cheesemaking heritage THE CLIENT The Creamer y is owned by Koos Bekker and his wife , who also owns The Newt in Somerset, which was recently awarded the World’s Best Boutique Hotel at The World's 50 Best Hotels 2023 Ken Biggs Contractors were appointed as the principal contractor on this project and made contact after being impressed by Stannah s distinctive refurbishment of a vintage passenger lift at the YMC A in Bristol Working with architects Stonewood Design, and Ken Biggs Contractors, Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated with the early 20th-centur y aesthetic of the building

The project’s vision was to blend the 1912 style with contemporar y elements which also resulted in Ken Biggs Contractors reconstructing the entire Creamer y THE WORK Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamer y The project commenced with the installation of ver tical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package Shor tly after, works commenced on the glass lift shaft and car

The lift shaft and car featured bespoke glass sourced from Gemtec , a specialist German company Stannah Lifts facilitated a 24-hour visit to Germany for Ken Biggs Contractors and Stonewood Design, allowing them to review the glass and how it would integrate with the lift design before shipping it to the UK, which minimised the need for additional modifications

To ensure the glass was installed without any issues, Gemtec provided helpful suppor t throughout this stage Meanwhile , Stannah Lifts supplied and fitted custom trims and a glass panel to fill the gap adjacent to the glass car doors

A CTV mechanical lift car package was fitted as par t of the overall lift components and snagging works meant full lift completion in April 2024

Additional building works in the Creamer y included a new brick extension to match the original factor y s detailing, reflecting the 1912 era and the Titanic’s historical significance with posters embedded in the staircase brickwork The design also pays tribute to the rich histor y of milk and cheese production at the Creamer y, with milk bottle car vings integrated throughout the building and on the lift car doors

THE CHALLENGE

One par ticular challenge was aligning with the client’s design vision while maintaining the lift's structural integrity for safe and efficient operation As a result, the design and concept of the lift evolved during the project to better address customer needs and project requirements

Precision was crucial as several design elements, including lighting and fitting locations, were adapted throughout the project Stannah Lifts collaborated closely with the client to balance their needs with practical and mechanical feasibility, such as incorporating shaft lights underneath the lift structure for a minimalistic look, creating an illuminated effect

At the customer's request, the lift’s structure wasn’t initially anchored to the brickwork, resulting in a requirement to monitor structural movement

Stannah conducted wind load calculations revealing potential issues during gale-force winds To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork

Given the complexity of the installation, Stannah assembled a highly skilled team to execute the project, which included Gemtec , R&R Lifts, and Vinsol Stannah par ticipated in regular meetings and design consultations with the client to ensure their requirements were thoroughly addressed

THE RESULT

The custom-designed passenger lift features a minimalist approach with discrete fixings and fixtures It seamlessly integrates handrails through the glass without additional suppor ts or corner trims This 8-person all-glass lift allows natural light to illuminate the interior, offering passengers views of the Creamer y as they travel to the first floor

The hydraulic passenger lift

A unique aspect of the lift is the placement of the keyhole for manually operating the car and landing doors Traditionally mounted at the top of the landing doors, Stannah positioned the keyhole at the bottom to align with the minimalist design, effectively concealing the system

To address signal issues within the shaft, a GSM package was installed with an antenna mounted on the structure ensuring reliable signal reception The bespoke lift adheres to all open protocol requirements, allowing for independent maintenance and repair, and is fully DDA compliant, ensuring accessible features like illuminated push buttons are positioned

tified according to the Lifts Regulations 2016 (2016 No 1093)

Ben Harding, Bristol Branch Manager at Stannah Lift Ser vices said: "We’re proud to have worked on this unique project It hasn’t come without its challenges but we can proudly say this bespoke glass lift embodies our client s minimalist vision while offering a safe and accessible alternative to reaching the train platform It seamlessly blends modern design with functionality while offering an unobstructed view of the Creamer y as passengers ascend " www.stannahlifts.co.uk

The top 10 KPs for Winterhalter’s KP of the Year 2024 are out, winner and runners up to follow

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 por ters are to any catering operation, but how their role is valued nationwide

“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 – and that was also really clear from the nominators and it was wonderful to see ”

The winner of the KP of the Year 2024 will be announced

10 for 10: Top 10 Shortlist for Tenth KP of the Year Competition Revealed Products and Services

is now suitable for recycling, following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging The Gallo Risotto Traditional Arborio Carnaroli and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www.risogallo.co.uk

The Pioneering Sustainable British Rum Products and Services

Majisign: The UK’s Market Leader in Wooden A-boards, Chalkboards, and Custom Signage Solutions

For over two decades, Majisign has been at the forefront of the A-Board and chalkboard industr y, offering a unique blend of traditional craftsmanship and cutting-edge design

Based in the hear t of Suffolk our factor y is home to a team of highly skilled professionals, including carpenters, printers, paint sprayers, and graphic designers, all dedicated to delivering the finest quality products

Specialising in the production of wooden A-boards and chalkboards, Majisign has become the go-to manufacturer for businesses looking for stylish and durable display solutions Ever y product we create is designed tested and crafted in-house ensuring that our customers receive items that not only look great but also stand the test of

What

Five Star Cleaning , Starts With Best In Class Equipment

Forward Vending and Catering Ltd -

Over 35 Years of Experience

Bed Bugs a Rising Concern In The Hospitality Sector

Bar and Cellar Equipment

Cellar Management: The Key to Serving the Perfect Pint and Protecting Profit Margins

In the competitive world of UK pubs, ser ving a high-quality pint is no longer just a bonus it’s a necessity Good beer is a major driver of customer loyalty and with tightening consumer wallets getting it right is more crucial than ever But what many pub owners may not fully appreciate is that the secret to a great pint often star ts long before the beer reaches the glass It begins in the cellar

Effective cellar management is vital, not only for delivering a top-notch pint but also for reducing waste and keeping costs in check In these tough economic times poor cellar management practices can be detrimental to business, leading to unnecessar y waste , tarnishing reputations, and diminishing profits Let’s take a closer look at how pubs can elevate their beer quality through best practices in cellar management

THE IMPORTANCE OF QUALITY BEER

Customers today expect nothing less than perfection when it comes to their pint A poorly ser ved beer whether it’s too warm, flat, or tainted with off-flavours can turn away regulars and harm your pub’s reputation Quality beer not only satisfies customers but also helps ensure they return for more According to sur veys, beer quality is one of the top three factors influencing a consumer ’ s choice of pub Pubs that consistently ser ve good beer are far more likely to build loyalty and stand out in a crowded market

From deliver y to the moment the pint is poured, good cellar management plays a pivotal role in maintaining beer quality Temperature hygiene and careful handling all impact the taste and freshness of the beer, and therefore , customer satisfaction

WASTE REDUCTION: A BUSINESS NECESSITY

Good cellar management also has significant financial benefits Inefficient cleaning and maintenance procedures lead to millions of lost pints across the sector each year In fact, it’s estimated that poor cellar practices can result in pubs losing up to 5% of their beer stock annually At a time when profit margins are tighter than ever this kind of waste is unsustainable Proper cellar care reduces spoilage , minimises beer loss, and ensures the optimal lifespan of each product

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

To help pubs get the most out of their beer, here are some key tips and best practices for keeping your cellar in top condition:

1. Deliver y and Storage

Always inspect deliveries for any signs of damage to kegs or casks If there are any issues, refuse the deliver y to avoid the risk of contamination or spoilage

Store beer in a cool, dark cellar The ideal temperature is between 11°C and 13°C for cask ale and 3°C to 8°C for kegged beers

Avoid overcrowding your cellar, as this can impede airflow and temperature control Allow space between casks and kegs to maintain consistent cooling

2 Cleaning and Maintenance

Dir ty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint Clean your lines ever y 7 days, following manufacturer guidelines and use quality cleaning products to ensure thorough sanitisation

Don t forget glassware! Clean, residue-free glasses are essential to preser ving beer quality Dir ty glasses can affect head retention and the overall experience for the customer

3. Temperature Control

Monitor your cellar temperature daily Even slight fluctuations can impact beer quality Install a digital thermometer for more accurate readings and ensure your cooling equipment is regularly maintained to prevent breakdowns

Keep kegged beers at lower temperatures than cask ales to retain carbonation and prevent spoilage

4. Stock Control and Rotation

Use a “first in, first out” (FIFO) system for stock rotation This helps ensure that older stock is used first minimising the risk of beer going stale

Monitor your stock levels carefully to avoid over-ordering and wastage

Keep a log of best-before dates and consumption rates to optimise ordering and avoid stock expir y

5 Beer Line Cleaning

Regular beer line cleaning is essential to maintain freshness and flavour

Poorly maintained lines can spoil a pint, leading to customer complaints and wasted beer

Use a professional beer line cleaning ser vice if possible , or ensure your staff are fully trained to carr y out the procedure correctly

6. Glassware

Ensure that glassware is properly cleaned, using non-tainting detergents, and rinsed thoroughly The tiniest residue can affect the head of the beer, leading to flat pints

Store glasses in an upright position to avoid dust settling inside and never stack them when wet

7. Health & Safety

Health and safety in the cellar is paramount Keep floors clean and dr y to prevent slips trips and falls Train staff on how to handle heavy casks or kegs correctly to avoid injur y

Regularly inspect your cellar equipment such as cooling systems and CO2 canisters for any faults or safety hazards

SPECIAL CONSIDERATIONS FOR CASK ALES

Cask beers require special attention due to their delicate nature Unlike keg beers they continue to ferment in the cask so proper storage and handling are essential to ensure the final product is of the highest quality Here are some additional tips for managing cask beers:

Conditioning: Allow casks to rest (or “condition”) for a day or two before tapping them This ensures that the yeast settles and the beer is at its best for ser ving

Venting: Proper venting is essential to allow excess gas to escape , preventing over-pressurisation and ensuring a smooth pour

Ser ving Time: Cask beers are best ser ved within 3 to 5 days of tapping After this period, they can lose their freshness and flavour

REPUTATION, SALES, AND PROFITS

In today s challenging trading environment ever y pint counts A well-maintained cellar doesn’t just ensure a perfect pint; it protects your reputation, reduces waste , and drives repeat business Ser ving subpar beer can quickly damage a pub’s standing and impact sales On the other hand, pubs with a reputation for quality beer will enjoy greater footfall, customer loyalty, and higher profits

Investing time and effor t into effective cellar management may require some upfront cost and training, but the long-term benefits far outweigh these initial effor ts A great pint isn’t just about what’s in the glass it’s about ever ything that happens behind the scenes from deliver y to pour

For pub owners and operators, there’s no question: a well-managed cellar is the backbone of your business Take care of it, and it will take care of your bottom line

Reducing Interruptions To Your Drinks Dispense Gas Supply

These

Universal Dispense Systems

Festive Ordering

Maximise Your Hotel’s Holiday Bookings: Expert SEO and Campaign Strategies For The Festive Season

By William Cotter, Founder & Managing Director

As the holiday season draws closer hotels have a valuable oppor tunity to boost their bookings by preparing early The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season s demands

William Cotter, Founder and Managing Director at Net Affinity offers exper t advice on how hotels can stay ahead of the competition with practical and proven tips Here are four essential strategies to help hoteliers maximise their visibility and bookings this Christmas 1 Publish Christmas content early to boost SEO Focus on publishing content around popular holiday keywords such as "Christmas par ties" "festive events" and "holiday stays" This drives organic traffic and ensures your hotel ranks higher as demand peaks Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests

Ensure your content is optimised for both desktop and mobile , as users are increasingly searching for holiday plans on their mobile devices

Providing detailed information on packages, pricing, and available dates can enhance user experience and lead to quicker booking decisions

2. Create and optimise content for festive events

If your hotel is hosting festive events such as afternoon teas, family-friendly Santa visits, or New Year s Eve dinners, now is the time to plan and promote Engaging well-organised content is key to setting your events apar t from competitors High-quality images and videos showcasing previous festive events can be incredibly persuasive for potential guests

Additionally consider running targeted campaigns via paid search These campaigns can help you reach audiences actively searching for local Christmas events, boosting your hotel’s visibility and ensuring bookings for these limited-time experiences

3 Plan your social media strateg y for the festive period

Social media plays a pivotal role in building excitement and driving bookings during the holiday season Planning your content well in advance ensures you can maintain a steady, engaging presence throughout the period Focus on festive themes that showcase the unique aspects of your hotel from Christmas decorations to seasonal packages and events

Behind-the-scenes posts can create a sense of anticipation and showcase

the hard work that goes into making the holiday season special User-generated content such as photos and testimonials from previous guests can help foster a sense of community and engagement while building trust with potential new customers

Post regularly about your holiday packages festive events and last-minute offers

At Alliance , we have taken the initiative to ensure our Christmas crackers are fully recyclable This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic crack We have replaced this with the snapping sound of card instead meaning the fun can still continue , but the cracker can be disposed of afterwards

To review our Christmas offering, contact your local Alliance depot who will be able to talk to you fur

Chefs' Buyers Guide

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 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

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 • Argentin an

• 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

LittlePod’s Natural Vanilla Paste

Ever since its launch in 2010 LittlePod has been telling the stor y of real vanilla and its ecological value to the planet

Now the company ’ s founder and Managing Director is all set to pen the next chapter – quite literally – in what has become a gripping tale

For almost 15 years Janet Sawyer MBE BEM has led the Campaign for Real Vanilla encouraging professional chefs and home cooks alike to use natural ingredients through the development of LittlePod’s Madagascan vanilla paste and other pioneering products

In the process, LittlePod has suppor ted communities across the Equatorial regions and established its own orchard in Indonesia, where the farmers use an innovative polyculture system to increase biodiversity, improve soil fer tility, and regenerate the rainforest

It is a stor y that will be told in Real Vanilla: Nature s Unsung Hero – a new book, currently being written

home 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

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, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the par t

by Janet, that will be published in April

“At a time of societal upheaval around the world, the stor y of LittlePod reminds us of our interconnectedness and the need to cooperate with trust and patience to save our precious environment,” said Janet “This book will tell the stor y of how I put my hand up to do my bit, launching the Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its impor tance to the planet

“I set up LittlePod and brought to market our innovative natural vanilla paste in a tube – a product designed to make it easier than ever for home cooks and professional chefs alike to use real vanilla Thanks to all those who use LittlePod’s products we have helped to save vanilla for the next generation and given our farmers a secure future I am grateful to all the chefs who are keeping it REAL and I am excited to be writing this stor y ”

Since launching its popular vanilla paste in 2010, LittlePod has developed a range of responsibly-sourced natural ingredients –including its extracts of vanilla, chocolate and coffee , vanilla pods and more – that are used in professional kitchens all over the world

Like to find out more about LittlePod, the company ’ s products and Janet’s book? Visit www littlepod co uk, email sales@littlepod co uk or call the team on 01395 232022

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

• When eating British dishes 52% of consumers prefer the traditional British classics

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

30% of females want to reduce their consumption of ultra-processed food

To help chefs and food manufacturers learn how they can use the insight from this repor t in their own

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:

• 50% of consumers have made changes to food purchasing choices because of the economic challenges

40% of consumers are looking for cuisines from other countries when they eat out

Chefs' Buyers Guide

Rossi International

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration

option Nest Pubs is the second franchise concept from Greene King Pub Par tners,

growing Nest Pubs franchise concept Pieminister’s ‘Handy Pies’ provide our franchisees with another food option to ser ve customers, without the need for a kitchen or kitchen staff This complements the pizza offer already in place in Nest Pubs, which is effective and simple for our Nest Pubs franchisees to deliver For fur ther information or to take advantage of a special offer from Pieminister please see the adver t below

How Can Hospitality Businesses Begin to Prepare for Owen’s Law?

By Kir stie Jones , Head of Client Ser vices and Environmental Health

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to suppor t the campaign there’s been little discussion about the potential new allergen regulations since late last year

The push for Owen’s Law began following the tragic death of Owen Carey in 2017 Owen, who had been out celebrating his 18th bir thday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described Despite informing the ser ver of his multiple allergies including a severe dair y allerg y Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk In December, the FSA publicly backed Owen’s family’s petition to make the listing of allergens on menus a legal requirement - but the decision still sits with ministers whether or not to implement these measures THE CALL

FOR TIGHTENED REGULATIONS WILL ONLY GET STRONGER

Fast forward eight months and the spark for change has been renewed, following the inquest of a 13-year-old who died within hours of taking a sip of a Costa Coffee hot chocolate

The BBC also recently covered a stor y in which a 17-year-old with a severe peanut allerg y spoke out Max, from Surrey, says the introduction of Owen s Law will make customers feel safer, and will help with any lack of awareness among restaurant staff in regards to the seriousness of allergies

With allergies on the rise (in the UK, around 2 4 million people are living with a diagnosed food allerg y), it’s likely that ministers will become more and more pressured to take action, which means that while the

introduction of Owen s Law isn t guaranteed, it is still highly likely that some changes will be made , especially considering that it builds on the existing Natasha’s Law

Not many hospitality businesses currently have allergens written on menus They rely more on separately prepopulated allergen checkers But as some changes may be afoot there is no time like the present to get ready for any changes that may come with Owen’s Law Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES

Now is a good time for businesses to review how allergens are currently identified, documented, and communicated to both staff and customers A comprehensive and regularly updated allergen checker (matrix) should be in place; this keeps all menu information together in a single location so staff always know where to find answers to any questions they might receive

Clear procedures should also be in place for handling and preparing food to avoid cross-contamination Kitchens should be organised to ensure allergen-free dishes can be prepared upon request Having a designated equipment ‘kit’ is best practice for this, as it should be separated and designated for use as you would do to ensure separation of raw food

REFRESH STAFF TRAINING

Make sure any relevant members of staff have completed their Level 2 Food Safety Training, which includes allergen awareness While there is no specific law on when and how often training should be refreshed it is recommended that this is done ever y three years to ensure employees are well-versed with the most up-to-date guidance

In the case of the 13-year-old girl who died after a sip of hot chocolate from Costa, it was brought to light that Costa Coffee allows staff to do online training, with one employee failing the quiz multiple times before passing Whilst the law requires you to fulfil the requirements of providing training to staff, it’s the adequacy of the training that is important and you must have a means of checking competencies on an ongo-

Combatting Refrigeration Hot Spots

By Jason Webb , managing director, Electronic Temperature Instruments

equipment

all zones Make sure to check the temperature at various points inside the unit, not just near the door or thermostat to gain the best readings

Automated data logging systems can also record temperature data over a period of time These systems help detect recurring hot spots and provide insights into the units refrigeration performance

In the UK and EU, food safety regulations require strict monitoring of refrigeration temperatures

Guidelines such as the Hazard Analysis and Critical Control Point (HACCP) emphasise the impor tance of maintaining proper temperature control to avoid food safety hazards Regular monitoring of hot spots is essential for compliance Don’t be caught out

For fur ther information please visit www etiltd com

ing basis

KEEP MENUS UPDATED

Star t adapting your menus to include clear written allergen information for each dish (such as recipe specs) Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-ofhouse teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file

BALANCE WRITTEN AND VERBAL COMMUNICA-

TION

While Owen’s Law will give customers more control signage must currently be used to remind customers to inform staff of any allergies We should not overlook the role of verbal communication in ensuring customer safety, especially when written communication can be misinterpreted or insufficient (i e where a customer’s dietar y needs are highly specific) Providing verbal confirmation as a double-checking process can give customers more reassurance that they’re being well looked after, and will allow customers and chefs to have more detailed discussions about cooking methods and alternative means of providing allerg y-free dishes

ENGAGE WITH THE CONSULTATION PROCESS

It’s likely we’ll hear more about Owen’s Law over the coming months Alongside the above , it’s impor tant to stay informed with the progress, and where possible , engage with the consultation process

By being proactive , rather than reactive , businesses can stay ahead of the cur ve giving them time to integrate and tweak new practices without the stress of last-minute compliance (which may be the case for their competitors)

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industr y

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use

PREPsafe Printed Labels contain all the vital information about the prepared product This includes the Employee name Product Date and Time prepared along with the Use-By Date and Time “Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting

Administration of your PREPPY® App database is done through our Cloud-based website Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds This is truly a system that can be customised to suit any restaurant

In 2022 there are over 7500 systems operating in restaurants worldwide , including the USA, Australia, New Zealand,

Natasha’s Law: Reflecting on the Past Three Years

Three years ago, we saw the introduction of a new law that required any food industr y company that sells Pre-packaged for Direct Sale (PPDS) foods to re-think how they’re labelled The law, formally known as Food Information (Amendment) (England) Regulations 2019 means that all PPDS foods must be clearly labelled with information on potential allergens present THE STATE OF COMPLIANCE IN THE UK

The initial response to the new law was positive with Brother UK research finding that 100% of food industr y businesses sur veyed agreed it would make customers with food allergies feel safer

But while motivation to comply was there , businesses were faced to do so quickly Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size , and sticking it to the packaging So, what has this meant for compliance rates?

By Simon Brennan, Senior end user

A study carried out by Erudus, a market leading source for accurate allerg y, nutritional and technical product data, found that more than half (54%) of PPDS food labels still failed to accurately declare the presence of allergen ingredients One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text

ADAPTING TO NEW REQUIREMENTS

It’s clear that businesses need to work diligently to consistently meet these regulations while maintaining efficiency Implementing the right technolog y can be an excellent way to do this, without adding extra pressure or strain on your team The most appropriate solution will depend on the scale of the business and how many

locations it has

For single-location businesses, a stand-alone label printing solution might prove a costand time-efficient way to ensure good legibility of information However, for those with multiple sites, or more complex requirements on a single site , integrating food labelling with a menu management system can streamline the process of making changes to information by allowing it to be done from a single central database Marka is

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In summar y, Logicall s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance , and operational efficiency Invest in our technolog y today and secure the longevity of your perishable inventor y while ensuring the highest standards in food quality and safety See the adver t below for fur ther details

Hospitality Technology

‘Tis The Season Of Data Collaboration For Hospitality Brands

As the 2024 festive shopping season approaches optimism is high Forecasts indicate that consumers will spend more in the run-up to Christmas compared to last year

For hospitality brands, this period presents a significant revenue oppor tunity Consumers enjoying Christmas activities and shopping for gifts will often be combined with socialising around food and drink resulting in a timely boost for restaurants and bars However consumers ’ discretionar y spending is still constrained, and competition remains fierce

Hospitality marketers face a plethora of unique and dynamic challenges, which require them to stay agile if they are to keep their audiences engaged and drive return on investment Whether that s responding to changing consumer preferences for food items (e g gluten-free and alternative milk options), or adapting to increased intermediation of their customer relationships through third-par ty deliver y businesses This is set against the backdrop of rising costs and shrinking margins for hospitality brands thanks to fluctuating food prices, operational overheads and labour shor tages

The question then arises: how can hospitality venues distinguish themselves in a crowded market at this crucial time of year?

THE POWER OF PERSONALISATION

The key to thriving in this environment is to deliver omnichannel marketing experiences that are personalised and meaningful This requires a comprehensive understanding of individual preferences, which is essential for capturing customers attention, loyalty and differentiating one ’ s brand

These audience insights are available from a range of sources including first-par ty data from loyalty programmes, in-store and online orders, app usage and from adver tising campaigns Connecting these datasets requires a holistic data strateg y covering the whole business, as well as implementing advanced technologies including data clean rooms which can break down data silos and create a unified view of guests

If data remains siloed, its operational value for making cohesive and impactful campaigns, and therefore business growth, lies dormant However, by integrating these data sources, hospitality marketers can paint a richer picture of customer behaviours and preferences, enabling more effective marketing strategies Moreover, clean rooms also enable other data sources from third-par ties that can strengthen customer personas and provide a more comprehensive over view of their path to purchase in a way that respects privacy

COLLABORATE FOR SUCCESS

No matter how much data you have internally, it’s impossible to have an end-to-end picture of the consumer by yourself Data collaboration is essential to achieving the depth of insight needed for truly personalised marketing at scale By par tnering with complementar y businesses, such as deliver y ser vices and review platforms, hospitality marketers can enhance their understanding of customer behaviour and optimise their strategies accordingly This also extends to non-adjacent but complementar y par tners, such as commerce media networks For example , the insights available to financial ser vices providers on customer purchasing can be leveraged by restaurants targeting those high-value audiences

Hospitality marketers can then scale these insights across the full range of media environments, with cross-screen measurement capabilities for TV, social and digital platforms This enables brands to track campaign performance by region, chain and audience , and unlock expanded opportunities to drive value and keep guests coming back again and again An

Extra Security with CardsSafe

by Hugh Stevens , UK MD, LiveRamp (www.liveramp.com)

example here would be understanding from in-app usage what customers prefer to order at lunchtime vs late-night snackers or in different areas Combined with first-par ty data, this can be used to deliver omnichannel campaigns that include broader formats such as Digital Out-of-Home (DOOH)/Out-of-Home (OOH) and those at the household and personal level through Connected TV (CTV) and mobile , at specific times and/or cer tain postcodes where preferences are seen at in-store purchases Delivering personalised and seasonal-themed moments across digital and dining experiences, these can boost loyalty, showcase menu innovation and drive growth

TRUST THROUGH TRANSPARENCY

Reflecting on consumer concerns around the use of personal data, it is impor tant that hospitality businesses are transparent with customers about how their data will be collected, used and stored Customers likewise need to understand how they will benefit from the utilisation of their data

Those that can best ar ticulate this value exchange - i e the provision of exclusive offers, loyalty rewards or personalised experiences in exchange for a consumer ’ s phone number or email - will have greater success in gaining trust and consent They will also enjoy deeper customer relationships

At a time when consumers expect highly relevant and personalised interactions across touchpoints by default, hospitality brands need to take a holistic , people-first and shopper-centric approach By leveraging 360-degree data insights, hospitality marketers can learn to predict, manage and adapt to these changes efficiently to improve the bottom line If used correctly first- and second-par ty data has the potential to ignite momentum for hospitality brands and increase revenue for the coming festive season and beyond

Discover how Vista Technolog y Suppor t can help you grow your business, enhance your customer experience , and streamline your operations

Vista provides a comprehensive package of IT solutions designed for retail and hospitality businesses of all sizes and sectors

Vista s ser vices include hardware supply, software configuration, cloud suppor t, cyber security, network, and managed ser vices, as well as technolog y installation, structured data cabling and remote technolog y helpdesk and onsite engineering and training and suppor t

Vista suppor ts an award winning suite of customer focused IT ser vices, provided by a team of experienced and cer tified professionals who understand the unique challenges and oppor tunities of the retail and hospitality industr y

Vista can help you improve your sales profitability and customer loyalty by providing you with the latest and most reliable in-store technolog y solutions

Vista can help you enhance your customer experience by offering you solutions such as digital signage , self-ser vice kiosks, mobile PoS, loyalty programs, and in-store ordering

Vista is a trusted par tner for hundreds of retail and hospitality businesses (large , medium and small) across the UK and afield

Vista offers you a flexible and scalable approach that can adapt to your changing

Vista helps you streamline your internal operations by providing you with a range of flexible IT ser vices (Ser vice Desk, Maintenance , Technolog y Deployment), enabling you to focus your budgets and resources on your core retail skills and in ser ving your customers

Kitchen Equipment and Fit Out

SteelPlus: MKN Sets New Standards With Over 40% Co2e Reduced Stainless Steel

MIWE Smartfresh Lands in the UK

greater flexibility to bake as needed We re excited to be bringing this technolog y to the UK and Ireland, and we know it’s going to be a huge asset to many bakeries here ”

goods, such as bread, for a longer period of three to 10 days, and bake them off as and when they’re needed By storing products at a constant temperature of about 4°C and a humidity of 95-98% RH, par-baked goods are able to absorb more moisture with each day they’re stored This improves the texture , flavour and shelf life of products, as they stay fresher for longer

“MIWE’s smar tfresh is a fantastic new innovation in storage technolog y, allowing bakers to offer customers the best possible quality and freshness, whilst also preventing wastage and saving time , money and energ y, ” says Steve Merritt, managing director of EPP, the exclusive distributor of MIWE products in the UK and Ireland “It’s especially well-suited to bakers with a wide variety of single par-baked goods affording them

By being able to store more par-baked goods for longer, bakers are afforded more options to choose when they bake Bakers can reduce awkward night shifts, accommodate public holidays, and bake products quickly as demand increases MIWE smar tfresh is also suitable for instore baking Because it does not require such significant changes in temperature – as seen with traditional energ y-intensive method of freezing par-baked goods – the MIWE smar tfresh system allows bakers to reduce their carbon footprint, limit energ y pull and save costs

MIWE smar tfresh is available in the UK and Ireland exclusively from EPP For fur ther enquiries, please contact the EPP team at sales@eppltd co uk

ACO Grease Traps, Separators and Recovery Units

Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology

By David Chesshire , National Accounts Manager, Blue Seal (www blue-seal co uk)

initial out lay, which is currently still relatively high for commercial heavy-duty product Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energ y savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases Induction equipment also avoids the additional ver y costly legislation requirement involved with gas canopy extraction/make up air and interlock systems

DrainMinor C from Pump Technology Ltd - The Best Pump System For Combi Oven Wastewater Drainage!

When searching for a reliable Combi Oven wastewater, pump installers and owners need look no fur ther than the DrainMinor C from Pump Technolog y Ltd / Jung Pumpen GmbH

For 26 years Pump Technolog y Ltd has been the Uk’s leading wastewater pumping system provider for commercial kitchen drainage requirements

In response to requests from kitchen designers and users, the company has developed the New DrainMinor C , a compact and reliable automatic pumping system specifically for Combi Oven cleaning cycles

RELIABLE FLOAT SYSTEM:

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas However, they are slowly breaking this habitual comfor t and being convinced to make the change once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability speaks for itself

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

The feature benefits of induction far outweigh the

Caterquip Ventilation

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

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

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys quotations and designs (C AD) quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173 They have strong relationships with

The key feature to its reliability is the float mechanism! Other small submersible pumps with slider floats inside a tube tend to become jammed with food debris The DrainMinor C uses a submersible pump with a large triangular float mounted on a rigid external float arm This ensures an accurate and reliable automatic pump star t and stop during the Combi oven cleaning cycle ever y time

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Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success

Moreover, innovations in modular and flexible designs mean that outdoor areas can be quickly adjusted depending on weather conditions or customer demand This adaptability allows operators to optimise their space and provide the best possible experience for guests REGULATORY FLEXIBILITY AND REDUCED RED TAPE

One of the major challenges for expanding outdoor spaces in the past was dealing with regulator y hurdles However, many councils have relaxed restrictions since the pandemic offering hospitality operators more flexibility in setting up impromptu outdoor seating areas This has made it easier to take advantage of unused spaces like pavements, cour tyards, or car parks

In many cities and towns across the UK, temporar y outdoor seating permits simplified planning applications and the extension of pavement licences have become more common These relaxed regulations allow operators to capitalise on available outdoor areas with less bureaucracy making it easier to adapt to changing customer demands and increase overall capacity

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER

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Advancements in outdoor furniture heating systems and shelter solutions have made it easier than ever for operators to create inviting and comfor table outdoor areas all year round Weatherproof furniture retractable awnings, and pergolas offer protection from the elements, while outdoor heaters fire pits and

Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce

Increased Capacity: With social distancing still a consideration for many guests outdoor spaces provide operators with the chance to increase seating capacity without compromising safety or comfor t

Unique Dining Experiences: Autumn and winter offer oppor tunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners By offering

to extend operating hours and maximise customer enjoyment

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Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality

many

attention menu offerings, ambiance , and customer ser vice , to name a few Yet, one crucial area often overlooked is the design and refurbishment of washrooms The condition, appearance , and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction

Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience leading patrons to question the standards upheld in other areas, such as food hygiene and ser vice The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear Durable materials are essential in maintaining

Ergonomic

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround Our off-the-shelf cubicles and complementar y vanity units are designed to fit seamlessly into your project, saving you time and trouble CREATE A LASTING IMPRESSION

Your washroom is a reflection of your brand Rearo offers a range of nine high-pressure laminate finishes that are both stylish and functional These colours are designed to comply with the Equality Act and are future-proofed for at least three years The colour choices take into consideration the needs of people with disabilities including visual impairment by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours IDEAL FOR HOSPITALITY.

RapidFit washrooms are par ticularly popular in the hospitality industr y Whether you ' re running a pub, restaurant or hotel our fast and easy solution can help you create a welcoming and accessible space for your customers CHOOSE THE RIGHT CORE FOR

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

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

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Embrace Versatile Design With Stackable Chairs

Most hospitality venue managers are required to plan and host events of vastly different types and sizes So when you ’ re planning

Here at Trent Furniture , we supply a huge range of lightweight and high-quality chairs designed for effor tless stacking up to eight high, resulting in hassle-free storage when not in use

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks The Harrow Steel Stacking Chair is a highly popular choice Not

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