CLH Digital - Issue #238

Budget Tax Hikes Will Lead to Hospitality Closures… Government

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

THE CHANCELLOR’S BUDGET – A RECIPE FOR DISASTER IN HOSPITALITY

fostering social connection, and driving local growth

Yet, it feels like we ’ re witnessing a slow strangulation of this vital industr y, cour tesy of a government that appears to have lost sight of the realities of running a business

Dire warnings abound and rightly so The British Institute of Innkeeping (BII) has sounded the alarm, predicting that one in four pubs could close their doors for good UKHospitality, along with major employers, has pleaded with the government, highlighting the catastrophic impact of rising National Insurance Contributions (NICs) and the National Minimum Wage (NMW) These measures they warn will lead to business closures, job losses, and stifled growth

And they’re right Raising NICs widens the already burdensome gap the "wedge" between what it costs employers to hire staff and what workers actually receive

The result? Lower demand for labour Businesses can’t afford to pay; workers can’t afford to work It’s a lose-lose scenario that undermines wages, jobs, and profits alike

The rise in the National Minimum Wage (NMW), while well-intentioned, only compounds this effect

Let’s be clear : hospitality employers aren’t sitting on vast amounts of cash Margins are razor-thin There’s only so much cost that can be absorbed before businesses buckle under the pressure , especially when the Chancellor is piling more on with ever y budget I often refer to my time here in Bournemouth when I had my own wine-bar/bistro during the mid 80’s through to 1994 Turbulent times of eye watering interest rates, high unemployment and I knew then as I do now that there is a limit to what can be passed on My margins at times were so tight staff took home more

than I did, a holiday? What was that?

To put it bluntly, any budget that strips wealth from businesses the true wealth creators and funnels it into the “bloated machiner y ” of Whitehall is not just bad policy; it’s fundamentally unfair We are being taxed into oblivion The cracks are already showing

The Office for National Statistics has revealed a 0 1% contraction in the economy for September GDP growth over the last quar ter was a meagre 0 1%, missing even the modest expectations of City analysts "Shock figures"? Hardly Anyone who’s spent

even a day in the real world would know that businesses can only pass so much on to consumers before they hit a wall And in hospitality, that wall is already here

To borrow a line from Glengarr y Glen Ross: “Anyone who ever spent a day in their lives would know ” There is a limit an absolute limit to what can be passed on to consumers This government seems oblivious to that reality, and the warnings from our sector couldn t be clearer This budget, in my humble opinion, is the most colossal act of financial self-harm in living memor y

The hospitality sector doesn’t just deser ve suppor t it demands it It is and always has been a cornerstone of the UK economy, and we can’t weather another round of poorly thought-out policies that ignore the hard truths of running a business If this budget goes ahead as planned, the result will be shuttered doors, empty high streets, and lost livelihoods

It’s time for the government to wake up before it’s too late I can always be contacted at edit@catererlicensee .com

Once more I would ask you to please follow us on X (Twitter), and encourage as many people you know in the trade to sign up to our digital issue , fur ther details can be seen at www catererlicensee com

Budget Tax Hikes Will Lead to Hospitality Closures

(CONTINUED FROM FRONT COVER)

The BII said that members, independently operating pubs in ever y community across the UK, were already struggling to make a profit ahead of the budget announcement, and the new costs of employment and increases in business rates will render 80% unprofitable , leading to at least 1-in-4 pubs closing

The Budget, billed to suppor t working people , will pull the rug out from under these already fragile small businesses and significantly reduce the employment oppor tunities they can provide 75% will cut staff hours, 40% will reduce opening hours and 1-in-3 will make staff redundant DEVASTATING BUDGET

Steve Alton, CEO of the British Institute of Innkeeping (BII) stated, “The Chancellor’s budget is devastating for our members their teams their pubs and their communities Words from the Government recognising the vital role of pubs in ever y community and the unique social value they bring are simply hollow Ahead of the budget it was clear that many pubs were unprofitable through exceptional costs of doing business, with ongoing high energ y costs, embedded high inflation in food & drink costs as well as spiraling employment costs alongside repaying covid-debts

The Government’s response has been to ask these small, fragile pub businesses to pay additional taxes for many 10% of their current turnover in new costs The personal distress this has caused to longstanding publicans is palpable through the surge in calls to our professional helplines

“The Government’s priorities around suppor ting small businesses, making work pay and regenerating high streets should have provided confidence to pub businesses that have a strong track record of being foundational in local economies and providing accessible skilled jobs in ever y community The Government’s actions will reduce employment, investment and cause unnecessar y business failure Those that are able to carr y on will have to raise prices in an attempt to offset these additional costs, 84% will increase prices with 80% raising prices by at least 10%, driving fur ther inflation in the economy Our members are extremely concerned on how sustainable fur ther price increases are for consumers and how this will drive down visits and vital spend REVERSE THE INCREASES

“Our members are small businesses with the majority employing less than 50 people – 50% have 10-50 employees and 40% up to 10 employees 1-in-2 of our members have an annual turnover of less than £500,000 They do not have the resilience to ‘suck it up ’ and need rapid action from Government before it is too late We are calling on the Chancellor to reverse the planned increases of National Insurance

Contributions (NICs) and change in threshold for par t-time workers, alongside reinstating the business rates relief at 75% until full reform has been delivered ”

“Our nation’s pubs are unique in their social value and how they operate They are not digital businesses having to occupy buildings at the hear t of their communities and deliver a ser vice experience powered by people , many par t-time The Government’s actions have dispropor tionately and unfairly impact

LETTER TO CHANCELLOR

Kate Nicholls, Chief Executive of UKHospitality, and UKHospitality board members, which includes the bosses of Fuller’s, Stonegate Group and Whitbread, are also warning of massive closures and have written to the Chancellor, suppor ted by a fur ther 209 hospitality businesses, to outline the impacts the additional £3 4 billion in cost facing hospitality in April will have , warning that the additional tax bill will force some businesses into liquidation and that others will have to drastically reduce their headcount and slash investment in order to meet the additional costs imposed by Labour’s first Budget

The open letter to Chancellor Rachel Reeves, warns that the cost increases will cause:

• Sma l business c losures within a year

• Businesses to reconsider nvestment plans

• Jobs to be drastica ly cut Hour s for team member s to be reduced

• Contract caterer s to struggle to meet impor tant publ c sector cater ing contracts for sc hools hospitals and pr isons

ADDITIONAL COSTS

Wetherspoons founder Tim Mar tin used a trading update earlier this month to reveal his pub chain faced additional costs of approximately £60m because of measures unveiled in the Budget

The open letter, coordinated by the hospitality trade body UK Hospitality, also criticised the changes the government made to the threshold at which employers need to star t paying NICs

As well as raising the overall rate of employer NICs by 1 2 per cent the government cut the threshold significantly from £9,100 to £5,000, and the letter adds: “The threshold change brings many team members into employer NICs for the first time We estimate the threshold change may be four times the cost of the new headline rate ”

The signatories have put forward to the Government two measures to mitigate this impact:

1 Create a new emp oyer NICs band from £5,000 to £9,100 with a lower rate of 5%; or

2 Implement an exemption for lower band taxpayer s working fewer than 20 hour s per week targeting suppor t for par t-time and lower paid worker s REGRESSIVE CHANGES

The letter says: “The changes to the NICs threshold are not just unsustainable for our businesses, they are regressive in their impact on lower earners and will impact flexible working practices which many older workers and parents rely upon Unquestionably they will lead to business closures and job losses within a year

“The threshold change brings many team members into employer NICs for the first time We estimate the threshold change may be four times the cost of the new headline rate

“There is no capacity to pass the costs onto customers Businesses would be reluctantly forced to raise prices by 6-8%, fuelling inflation, yet could not realistically do so as our customers are at the end of their ability to pay more Instead many businesses would have to reconsider investment and drastically cut jobs and reduce the hours of team members

Contract catering, a significant par t of our sector, would struggle to meet impor tant public sector catering contracts for schools, hospitals and prisons

“Without action, many businesses will be forced to reconsider their growth plans and many smaller venues may be at risk of closure risking future job creation in communities up and down the countr y

“We know you are determined to ensure that growth is available to all Yet this change to NICs does the opposite , balancing the books on the backs of the businesses which provide jobs to all in society, nationwide , while sparing businesses that used technolog y to shed jobs

LOST GROWTH

“We therefore ask that you consider measures to protect businesses who employ lower earners We understand that these proposals come at an immediate financial cost, but we are absolutely firm in our belief that the lost growth potential which would result from inaction would be substantially more expensive , for the economy, for society and for the public finances ”

Darren Jones, chief secretar y to the Treasur y, told the BBC’s Sunday with Laura Kuenssberg programme that the changes had been designed in a way “that tried to limit the extra cost on small business”

A spokesperson for HM Treasur y said: “More than half of employers will either see a cut or no change in their national insurance bills, and to suppor t businesses we ’ re permanently cutting business rates for ever y shop on the high street from 2026 ”

What the New Employment Rights Bill Means for Hospitality

By Patrick Brodie , Par tner at RPC (www rpclegal com)

It's championed as the "biggest upgrade to workers' rights in a generation": the Employment Rights Bill introduces a staggering 28 individual employment law reforms including the end of zero-hour contracts and implementing day-one rights for employees, including unfair dismissal

Whilst these reforms aren't expected to come into force until at least 2026, the changes will reshape workforce models and practices that underpin the operational structures of the hospitality and leisure sectors

NO MORE ZERO HOURS

One of the major reforms for the hospitality industr y, which often relies on casual workers, seeks to address the 'one-sided flexibility' of zero or low hours contracts The clear expressed purpose of the reform is to ensure that all workers have the right to enjoy the benefit of a contract that reflects the hours which they regularly work, providing them with greater economic cer tainty and stability The reform seeks to balance competing interests between businesses (and some workers) who value the benefit of flexibility against the risk of exploitation of those in more vulnerable and precarious employment

Recent analysis from the Labour Force Sur vey (LFS) identifies that over a million people in the UK were employed on zero-hour contracts from Januar y to March 2024 with hospitality named as one of the sectors that heavily relies on these contracts

Under new proposals workers who meet cer tain criteria will be offered if this is what they want guaranteed hours in line with the number of hours regularly worked after the end of each reference period Workers will also have the right to reasonable notice of shift changes, with employers paying compensation for any shifts cancelled at shor t notice As written, the exact nature of these obligations will be subject to fur ther debate , and once agreed, fixed by secondar y legislation

Agency workers are , for now, subject to fur ther Government reflection, excluded from these proposals

Given the current status and the wider reforms proposed by the Bill, hospitality businesses may be tempted to make greater use of agency workers which leaves a potential gap in protections With this in mind we may see fur ther legislation on how the new rules will apply to the different forms of casual working across the sector Even in the absence of such legal safeguards, unions may look to secure comparable protections with agency employers through the machiner y of collective agreements and collective bargaining

NEW DAY ONE RIGHTS

Turning then to one of the many day-one rights: unfair dismissal

Currently, employees are protected from ordinar y unfair dismissal if they have at least two years ' qualifying continuous ser vice The Bill removes the need for this qualifying period, granting employees, subject to a new statutor y 'probationar y period', the right from day one The statutor y probation period for new hires, during which the employer may fairly dismiss the employee with "fair and transparent rules and processes " is proposed to be nine months However, much of these proposed reforms, the detail, including the length of the probationar y period, is subject to fur ther consultation

The Government is seeking to establish a balance between allowing businesses to properly assess an employee's suitability to a role whilst also seeking to give reassurance to employees (and unions) that they will have rights from the first day

FUTURE OF THE HOSPITALITY WORKFORCE

The Employment Rights Bill is a landmark new chapter in UK workplace reforms

The hospitality sector will not be immune The reforms, as accepted by the Government's own impact assessments will necessarily lead to an increase in the associated costs direct and indirect in engaging workers There will be a net financial burden

However, the changes will, also, for many organisations, act as catalysts for reviewing and reforming workforce models and practices The timetable for the implementation of the Bill will allow a period of reflection, analysing those administrative , operational, and resourcing systems that should be changed, aligning more closely to a new employment order

By way of simple example and with a nod to the new unfair dismissal protections the sector is likely to in the future engage in a more detailed analysis of the skills, experience , and exper tise necessar y for a given role , recognising that stepping back from the decision to engage someone will be harder

How the sector chooses to approach this par ticular reform may speak to how it wants to define its culture: businesses may embrace the challenge , seeking to embed and align their recruitment processes even more closely to their DEI strategies

Campaign for Real Ale (C AMRA) is seeking stories of community champions for its annual Campaigner of the Year Award

Nominations have now opened for the Campaigner of the Year Award, with C AMRA members able to make their pick for the individual or group they believe deser ves recognition

The Campaigner of the Year Award recognises significant contributions to campaigning for cask beer, cider, perr y, pubs and/or social clubs, and puts a face and personality to C AMRA’s campaigning aims and goals

Recent winners have been celebrated by the Campaign for their work

The Perfect Snack for All Your Trade and Hospitality Needs

October Sees Growth In Eating And Drinking Out Market Amid Easing Financial Pressure

Licensee Fined For Illegally Screening Sky Sports

The Budget’s Impact On The Hospitality Sector

By Rajeev Joshi, Par tner in the

The UK hospitality sector has had a tough time in recent years, dealing with the fallout of Brexit and the Covid-19 pandemic , and more recently, the cost-of-living crisis and greater energ y costs It is therefore understandable that the recent budget announcement was met with much anxiety by those within the sector, who were hoping for positive news, but fearing the worst

BUSINESS RATES

Perhaps the biggest focus for the sector in the lead up to the budget was what the government would do regarding business rates Ultimately the decision was not as bad as many were likely fearing, with the business rates relief measures for the sector not falling away completely;

‘Morning

Cheffy!’

Winterhalter has revealed this year s winner of the Kitchen Por ter of the Year award: he is Marito Pires De Sousa, who works at Mollie’s Motel in Oxfordshire This is the competition’s tenth year, and Stephen Kinkead, managing director of Winterhalter UK, said of the 2024 event, “The bar has definitely increased Entrants who would previously have been a ver y highly commended are now standard Which makes Marito’s achievement all the greater – huge congratulations to him ”

What does it take to be the best? Trudi Parr head of people and development at Mollie’s, nominated Marito She describes him as having had an extraordinar y impact on our operation His approach means that, even during peak times, such as a 650-cover Saturday, the kitchen runs smoothly, efficiently and with ‘happy energ y ’ He’s an innovator : he mastered and implemented the ‘cockpit theor y ’ of kitchen por tering, optimising the setup, shelving, and workflow of this bustling restaurant environment ”

instead, being reduced Although this is a relief for some , it is likely that a lot of hospitality businesses may still feel the pressure due to the monetar y impact of the reduction, and this is still a major costs concern for them, especially as it’s coupled with the cost rise for operators as a result of the National Insurance contribution changes This par ticular change may have a profound impact on the sector, due to the staffing structure of their operations

Positively, there is seemingly a light at the end of the tunnel The Chancellor announced a promise of more sector specific targeted relief, which is on the way after the reduced rate period ends The financial year 2026/2027 will welcome permanently lower business rates for retail, hospitality and leisure proper ties This can provide some longerterm confidence for the sector, and may mean that, with the right combination of operator offering and investment, the sector will see growth, albeit at a slower pace To supplement this, the government has also promised £1 96bn wor th of suppor t for operators classed as small businesses in town centre high street locations – which is another valuable introduction

COMMERCIAL PROPERTY

In the commercial proper ty side of the sector both landlord investors and their operator tenants are taking the announcement into consideration, and we may see some vacancies for independent operators who are sensitive to staffing cost increases and rates liabilities more than larger chain operators There is also likely to be more active landlord/tenant engagement to share risk on proper ty operating costs – a trend kick star ted to mitigate the effects of the pandemic where proper ties were closed for long periods

“What sets Marito apar t is his infectious joy and unwavering suppor t for the entire team,” she said “Marito is a beacon of positivity, he lifts spirits, and his cheerful greeting of "Morning, Cheffy!” makes ever yone grin ”

“I was at Paddington station when I got the call that he had won and I screamed Ever ybody at the station probably thought what on ear th is going on? It made me so emotional He is such a wonderful guy I can’t think of anyone more deser ving ”

The KP of the Year judges were also impressed by Marito’s skill in engaging young team members and

We are already seeing an increase in landlord investors engaging with their hospitality tenants and coming to agreeing both temporar y and more permanent deals or leases to alleviate pressure on proper ty costs by way of rent payment waivers or temporar y reductions and payment plans Alongside this, there’s a shift towards turnover rent arrangements rather than traditional fixed market rents and rent reviews based on inflationar y changes as opposed to open market rent reviews

Landlord investors are also engaging with their operator tenants to consider more commercial alternatives including allowing chain tenants to sublet proper ties to independent franchisees that par tner with the chain There is a willingness to acknowledge that the stakeholders in these proper ties want to discuss options to deal with sensitivities on consumer demand and overheads

For vacant proper ties, investor landlords are increasingly talking to new concept leisure and lifestyle led offerings such as games led hospitality venues More concept-based offerings are being seen, and that is alleviating vacancy levels

LOOKING AHEAD

Overall, the budget did not offer any dramatic or immediate assistance but taken in context there is evidence of the government considering that help is needed, and help is being promised It is a case of 'it wasn't brilliant, but it could have been a lot worse ' The hope is that the overall government focus on economic stability and working towards real growth means those stakeholders in the hospitality real estate sector are not facing the cliff edge they were worried about Hopefully, as the business rates changes kick in in the longer term, there can be a move towards growth in the sector

and

those with SEND, helping them find joy and confidence in their roles, often their first job “His training style is encouraging and fun, making even the hardest tasks manageable , ” Trudi said

On receiving his award Marito said, “I’m so happy! I love my job and Mollie’s I love the team and working together ” Along with the prestigious KP of the Year trophy, Marito will receive £1000 in vouchers and a celebrator y meal for friends and family in a casual dining restaurant of their choice Meanwhile his win means that Mollie’s will get a piece of Winterhalter equipment wor th up to £10 000 – which in turn should make his life that bit easier!

Stephen Kinkead adds “Marito is such a wor thy winner I get emotional ever y time I present the award You speak to any chef – the kitchen por ter is their right hand Without them it doesn t work They re wor th their weight in gold ”

The quality of entries is emphasised by the two highly commended runners up, who are Austin Ottolorin, of BM Caterers, and Leszek Dajnowicz, of The Belfr y Hotel & Resor t Austin is described as nothing less than ‘ a legend’ by his nominator, group executive chef Russell Watt, who said “He has created a legacy that would be incredibly difficult to replace ” Meanwhile Leszek’s nominator, executive chef Rober t Bates, described him as a ‘dedicated leader’ who makes a ‘positive impact on the whole resor t ’ “Austin’s combination of professional excellence and personal warmth truly sets him apar t from the crowd ” he added

Both runners up receive vouchers to hospitality experiences, and ever y KP of the Year nominee receives a bespoke KP of the Year apron designed by Oliver Hardy

International Salon Culinaire 2025 Opens For Entries

Historic chef competition International Salon Culinaire , taking place on 17-19 March 2025 at Excel London, has opened for entries with more than 100 live and static competitions taking place over three days

Since 1902, International Salon Culinaire has challenged chefs to demonstrate their skills in a live competition environment and provided a hub for the industr y to meet network and discover new opportunities

Andrew Pantelli Project Director for Salon Culinaire comments:

“This competition could not exist without the amazing suppor t it receives from the catering and hospitality industr y

“From the sponsors who provide quality equipment and ingredients, to our hugely experienced panel of judges and to the competing chefs who step out of their comfor t zones to demonstrate their skills passion, and creativity to the industr y, it’s an incredibly collaborative effor t and a testament to the dedication and talent that makes our sector unique

“We are immensely proud to provide a platform that not only celebrates culinar y excellence but also inspires and nur tures the next generation of talent in our industr y Salon Chef Director Steve Munkley comments: “Chefs are in more demand than ever, with the industr y cr ying out for new recruits HRC and Salon Culinaire give us, the cheffing industr y, the oppor tunity to shine and show off our talents, encouraging others to join and make us stronger in the long term

Good luck to all competitors, I hope that par ticipating in International Salon Culinaire is both rewarding

and enjoyable and gives you an experience and a challenge that will motivate you to reach greater heights in your career ”

Judges for the 2025 edition of Salon Culinaire include John Williams

MBE, Executive Chef at The Ritz London, Will Torrent, Senior Brand Development Chef at Waitrose & Par tners, Michelin-starred chef and consultant Daniel Galmiche , and Anjula Devi, Consultant Chef at Manchester United FC and Founder of Anjula Devi Indian Cooking

Prem Appadurai, Head Chef at For tnum & Mason Heathrow T5 and new judge for 2025 comments: “I’m thrilled and honoured to be par t of the judging panel of one of the most prestigious international chef competitions in the world

I am really looking forward to witnessing first hand creations from talented chefs and I am sure there will a lot to take out! What a great oppor tunity for par ticipants to enhance their culinar y skills and knowledge ”

Eve Seemann, Head Chef at Apricity adds: As a new judge on the 2025 International Salon Culinaire panel, I’m thrilled to witness firsthand the creativity, technical skill, and passion that chefs bring to these competitions Salon Culinaire is all about pushing culinar y boundaries it’s a platform for chefs to showcase their exper tise , experiment with innovative flavours and techniques, and celebrate the ar tistr y of food in an intense yet inspiring setting To find out more about all the competitions at International Salon Culinaire 2025, and for more information on entering, visit www internationalsalonculinaire co uk The deadline for entries is 14 Februar y 2025

Commercial Real Estate Team at law firm Boodle Hatfield (www boodlehatfield com)

Employer NI Increase A ‘Significant Burden’ And Will Impact Investment Says Thwaites

The increase in employer National Insurance contribution (NICs) announced by Chancellor Rachel Reeves in her Budget last month, will place a “significant burden” on brewer pub and hotel owner Daniel Thwaites the company has said

The Lancashire-headquar tered group added that the increase , together with the rise in the National Living Wage “make it less attractive to employ people and will reduce investment”

Thwaites added that the tax rises will hit “working people through either lower pay awards or reduced employment”

In a half year repor t the company said that “since the summer there has been a marked decline in confidence , both for consumers and businesses This has been particularly noticeable in its hotels business which has experienced a slowing in sales

“One of the factors at play has been the intense speculation in relation to the new government’s first budget; now this has been delivered it has removed some of the uncer tainty With the measures announced, it is disappointing that already the chancellor has indicated that additional tax rises will be needed in her future budgets to meet the government’s spending plans ”

“Consumer prices inflation is currently running at about 1 7%, so it was extremely disappointing that the government has decided to increase the national living wage by 6 7% and the young person ’ s rate by 16%, which dispropor tionately affects hospitality ” “In addition, the increase in employers National Insurance contributions, through both an increase in the rate , and lowering the

“There

‘Tourist Tax’ Funds In Wales Must Be Ringfenced To Support Hospitality

As par t of the Bill, due to be introduced to the Senedd on the 25th November, the Welsh Government is also hoping to introduce a registration scheme , followed by a licensing scheme , to bring

are already heavily regulated, it says

How a Misplaced SEO Strategy Can Destroy A Hospitality Business

Jessica Redman, CEO of Didgeheads (www.didgeheads com) which specialises in the luxur y and hospitality sector s , examines how hotels , pubs and restaurants can lose out on much-needed business through a poor SEO strategy, and guides the hospitality sector on best practice

SEO is a tool that can – and should – be utilised, par ticularly by the hospitality industr y that often relies on popping up on search engines for those visiting from out-of-area as well as a well-performing website for local patrons

In the same way that footfall in a shopping centre is crucial so is traffic to a hospitality website; if your prospective customers aren’t in the right place , they can’t conver t into paying customers that book into your hotel or reser ve a table in your restaurant In the busy run-up to Christmas, with work par ties, festive dinners or getaways planned, it’s vital for restaurants, pubs and hotels to perform well in search engines to capture the attention of prospective guests

Having your brand visible and ser ved to your key audience is fundamental to success To achieve and maintain this, SEO is an incredibly valuable element in the toolkit of hoteliers, publicans and restaurateurs that want to attract new customers as well as conver t web visits into physical visits

However, whilst SEO has the potential to transform a business, if executed badly it has the potential to sink a destination too Get it wrong and you can fail to rank, or worse; if deemed to be using recycled, AI or copied content Google can penalise your website which has the potential to damage your businesses tremendously SEO is not a binar y or straightforward activity; it is constantly changing as well as being heavily reliant on a number of other factors In addition recent updates from Google to address the growing use of ar tificial intelligence (AI) in SEO activities, means that a working, successful SEO strateg y needs to be multi-faceted, wellstructured and executed perfectly to meet business objectives and to avoid falling foul of Google s guidelines Google launched its Helpful Content Update (HCU) in March 2024, which changed how Google identifies the helpfulness of content, primarily to address sites that used AI to publish content in bulk The objective was to promote original, helpful content ‘made by people , for people’ rather than content identified as made primarily to gain search traffic

THINK LOCAL

For the hospitality sector, destination is ever ything Its impor tant to work on local SEO rather than too broad a brush There’s little value in your content being ser ved to people 100 miles away, it needs to be kept relevant and largely regional People often use Google to find the best local places to eat, so its impor tant to have a local presence Encouraging reviews through using QR codes at your restaurant or hotel can help build a solid reputation that translates into SEO through positive Google reviews

That said, its impor tant to think more widely than just Google Data shows that cer tain demographics are more likely to use TikTok than Google to find lunch spots for example Expanding your reach by developing a content plan for TikTok and Instagram could pay dividends

CONTENT IS KING

Building a presence is vital to capture the attention of visitors, but the next crucial step is to have relevant content to convince them to visit your establishment Optimising your website and Google Business Profile with high quality images of your location(s), food, drinks, menu or rooms helps to conver t them into customers

If you have multiple locations, create a landing page for each location, add maps and addresses and then create a Google Business Profile for each location The more information and content you share , the better you will perform in Google , which improves ranking and makes your restaurant or hotel more likely to be ser ved up to those searching for where to eat or stay

Building relationships – and content – with local magazines and websites can also boost your presence Having links and coverage featured on other websites helps your ranking as well as brings in potential customers from new areas

CONSULTATIVE ADVICE

As with many things it’s always best to consult exper ts first The guidance given above is useful but it’s not tailored specifically to your hospitality business If you have a cer tain demographic in mind, for example , it’s impor tant to have a presence where they are

With years of experience and the most up-to-date working knowledge of AI, SEO, Google algorithms and web traffic , speaking to specialists like Didgeheads who can explore your needs and give consultative advice on how you could attract more visitors is invaluable

Using a specialist to audit your business and your website allows them to analyse your needs and identify where the gaps are , and what you need to address them This could be content and SEO, but it could be social outreach, influencer par tnerships, or addressing technical issues within the website itself

Even when you are utilising content, you need to understand what role that content has in your conversion journey – is the objective to generate awareness, conver t visitors with booking functionality within your site or convincing prospective customers that you ’ re better than a competitor?

For our clients we put together a whole , connected strateg y piece that tells them what levers to pull and when For example , a client could enhance their Google profile and presence , but if there’s a technical SEO issue , half of their website won’t be indexed or searchable

Analysis can show unexplored elements of your business strateg y, and that is where the true value of SEO marketing specialists is shown It’s crucial to analyse ever y element of the business and see where tools can be leveraged To achieve business objectives conver t web visitors into physical visitors and increase overall footfall, businesses need to access exper tise and analysis provided by specialists, like Didgeheads, that can tell them which tool to use and when

Dalata Hotel Group Announces Sixth Hotel in London

Dalata Hotel Group plc ( Dalata or the Group ), the largest hotel operator

No-Shows In Hospitality Back Up To Record-High

New figures from Zonal’s latest GO Technolog y repor t, in par tnership with CGA by NIQ, reveals that the number of consumers not showing up for their reser vations in pubs bars and restaurants is back to a record high with 14% of guests not honouring reser vations or informing venues in advance that they need to cancel

The sur vey of more than 5,000 British adults, highlights that whilst more than two thirds (68%) of consumers who make bookings say they turn up for all of them, 18% cancel in advance and one in seven (14%) admit to failing to turn up without telling their venue Since the launch of the industr y-wide #ShowUpForHospitality campaign in 2021, GO Technolog y data had measured no-shows as decreasing However, this latest insight shows they have now returned to the same level as three years ago, highlighting the significant and persistent problem they present

When looking at the reasoning for no-shows, the findings revealed a direct link between the current financial landscape and the rise in no-shows, with 57% saying that they are severely or moderately affected by the cost-of-living crisis and over a quar ter (29%) of those who didn’t follow through on a booking, citing that they decided it would be too expensive , as their number one reason for not showing up

To prevent no-shows and help keep revenue flowing, understanding what would encourage people to show up or cancel a booking in advance and then implementing the necessar y tools to achieve this, is key

WHEN ASKED WHAT WOULD MAKE GUESTS LESS LIKELY TO MISS A BOOKING, THE FOLLOWING CAME OUT ON TOP:

• Simple cancellation process (30%)

• Rewards and incentives (28%)

• Reser vation reminder s (25%)

• Deposits (21%)

• Loyalty/Loyalty sc hemes (17%)

Commenting on the findings, Tim Chapman, Chief Commercial Officer at Zonal said: “No-shows are a £17 59bn problem for the hospitality sector and the issue does not seem to be going away – in fact, this research suggests it has been exacerbated recently by the cost-of-living crisis

“The repor t also reveals that those most likely to no-show are highspenders and frequent visitors, which makes them ver y valuable customers to the sector It is imperative that we get to grips with the problem, putting in measures to help customers keep in touch and working together to educate consumers about the damage not showing up can do to their much-loved local pubs restaurants and bars ” Karl Chessell Director – Hospitality Operators and Food EMEA CGA by NIQ added: “Our research shows no-shows remain a hugely frustrating issue for restaurants pubs and bars Bookings are a double-edged sword for hospitality, helping venues to plan better and fill tables but bringing the risk of substantial missed sales, at a time when margins and growth are under pressure

“Fixing

Budget Backlash As Sector Struggles With Increased Costs

New Tips Legislation: What It Means for Hospitality Workers and Employers

The hospitality sector has witnessed a significant change in how tips and gratuities are handled, following the implementation of new legislation that came into effect on October 1st This comprehensive reform aims to ensure fairer treatment of workers and greater transparency in tip distribution, marking a notable shift in how the industr y manages customer gratuities Many workers in hospitality are hired through agencies and work through umbrella firms Crawford Temple , CEO of Professional Passpor t (www professionalpasspor t com), the UK’s largest independent assessor of payment intermediar y compliance spells out what the tips changes mean for all par ties in the supply chain KEY CHANGES AND THEIR IMPACT: 100% PASSED ON

The cornerstone of the new legislation is the mandator y requirement for employers to pass on 100% of tips to workers This fundamental change eliminates the previous practice where some establishments would retain a por tion of tips or use them to cover operational costs For workers this translates to receiving the full amount of gratuities intended for them by customers

STRICT TIMELINE FOR DISTRIBUTION

The legislation introduces a clear timeline for tip distribution: all gratuities must be passed on to workers by the end of the month following the month in which customers paid them This requirement ensures prompt payment and prevents delays in workers receiving their earned tips For example , tips received in Januar y must be distributed to workers no later than the end of Februar y NATIONAL MINIMUM WAGE CONSIDERATIONS

A crucial aspect of the new legislation is the explicit prohibition of using tips, gratuities, and ser vice charges to meet National Minimum Wage (NMW) requirements This means employers must pay the full NMW independently of any tips received by workers ensuring a stable base income regardless of gratuities

FINANCIAL IMPLICATIONS

While tips remain subject to income tax, the legislation brings clarity to other financial aspects Tips are not subject to either employer's or employee's National Insurance Contributions, representing a significant benefit for both par ties The Apprenticeship Levy calculations remain unaffected by tip payments, as this is based on secondar y NIC contributions Fur thermore , tips are explicitly excluded from 'qualifying earnings' under the

Young’s Report

•

•

Pensions Act 2008, simplifying their administration and maximising the benefit to workers IMPLEMENTATION REQUIREMENTS FOR EMPLOYERS

Employers, par ticularly those working with umbrella companies or agencies, must revise their contracts to address several key points These contracts need to clearly identify tips and gratuities as separate from regular wages establish a commitment to pass on 100% without deductions and ensure timely transfer mechanisms to enable distribution within the mandated timeframe

ADMINISTRATIVE CONSIDERATIONS

Firms need to implement or update their systems to accommodate these latest changes This includes creating separate tracking mechanisms for tips, establishing transparent distribution processes, and maintaining comprehensive records of tip receipts and disbursements Additionally they must ensure their repor ting systems can accurately handle tax requirements while keeping tips separate from regular payroll processes

Impor tantly, clear and transparent communication throughout the supply chain is key so that agencies and umbrellas understand the tips processes and what the tips amount to so that they can be sure that 100% is passed on to the umbrella worker

IMPACT ACROSS THE SECTOR

For Workers

The legislation represents a significant advancement for hospitality workers They now have guaranteed receipt of all tips intended for them, along with predictable timeframes for receiving these gratuities Their base wages are protected independently of tips, and they benefit from reduced deductions on their tip amounts This creates a more stable and transparent earning environment for all hospitality staff

For Employers

Despite the need for administrative adjustments, employers stand to benefit from these changes in several ways They now have clear guidelines on tip handling, which reduces potential disputes and simplifies compliance The reduced complexity in payroll calculations and lower operational costs due to NIC exemptions provide financial benefits Additionally, employers may find it easier to attract and retain staff through these transparent practices

For Customers

The legislation creates a more transparent environment for customers who leave tips They can now be confident that their gratuities reach the intended recipients in full This transparency helps maintain customer confidence in tipping practices and potentially strengthens the relationship between customers and ser vice staff

Looking Forward

This legislative change marks a significant step toward fairer treatment of hospitality workers and greater transparency in tip handling And, the long-term benefits for worker satisfaction and industr y standards are likely to outweigh any temporar y administrative challenges Workers who feel better rewarded and appreciated will help businesses prosper

“Strong Profit Performance”

With Like-For-Like Revenue Growth

•

England’s successful run to the final, provided a welcome boost to drink sales with our pubs performing exceptionally well on match days”

“The new Government’s budget will result in significant increased costs for our industr y in the near term through rises in National Minimum Wage and Employer’s NI payments We expect the cost impact to be approximately £11 million on an annualised basis from next April We will work to see how we can mitigate these headwinds without passing on all the cost to our loyal customers We would

deliver y of real business rate

“Given the

Chancellor Fails At The First Hurdle To Listen To Business Says WSTA

been described as “counterproductive” and “ a real kick in the teeth” by the wine and spirit sector, following punishing duty increases last year which saw alcohol hit with the largest tax rise in almost 50 years

The Wine and Spirit Trade Association (WSTA) and its members have long argued that raising taxes is counterproductive and doesn’t guarantee revenue increases – proven by the latest HMRC data which show alcohol duty receipts were down almost £500 million in the first six months of the financial year, on the back of 20% duty hikes for nine out of ten and 10% for average-strength spirits

The trade association warns that hiking duty will not help businesses to invest and grow, but will result in price rises for consumers and, crucially, it will not help the Treasur y to claw back much needed funds to plug the black hole in the public finances

To add insult to injur y, for the wine trade , the Chancellor Rachel Reeves, failed to reverse the unnecessar y and costly changes – devised by the Tories – to the way wine is set to be taxed from 1 Februar y next year Miles Beale , Chief Executive of the Wine and Spirit Trade Association, said: “The Chancellor’s decision to increase alcohol duty by RPI is a real kick in the teeth for both businesses and consumers We simply cannot understand why Government has said they are tr ying to protect income and in the next breath raising alcohol duty in a move that is totally counterproductive Recent histor y has shown us that duty increases lead to price rises for consumers, a dip in sales and, as a result, fewer receipts for the Treasur y The near £500 million loss in

alcohol duty receipts, in the last six months, couldn’t make that clearer ”

“We are bitterly disappointed that Labour despite their manifesto pledge to prioritise growth has chosen not to listen to business – especially SMEs, which will be hit hardest of all Instead of reversing the last Government’s damaging plans to bring in unnecessar y, complex and costly changes to the way wine is taxed, Labour wants to plough ahead And for what”?

“Raising alcohol duty and ending the wine easement will not bring in more revenue for the Chancellor but it will mean businesses will now be obliged to tussle with more costly and complicated red tape This will increase costs and push up prices for consumers and make economic growth unlikely or unachievable ”

It s bewildering that Labour has chosen to suppor t a Rishi Sunak-inspired tax complication when a long, desperate queue of wine retailers and businesses have beaten a path to the new Government’s door to explain why abolishing the easement adds pointless cost and complexity and undermines economic growth The decisions made at this Budget are a bitter blow for all, they will stifle the growth of British business and add another nail in the coffin for hospitality and result in less choice and price rises for consumers ” Steve Finlan CEO of the Wine Society said: “The assault on the

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Mitigate The Risk Of Rodent Infestations In The First Winter Since The Glue Trap Ban

By John Stewar t, technical training manager at Pelsis

This winter is the first the hospitality sector will have to manage rodents since the Glue Traps (offences) Act 2022 kicked-in

So how can the sector get on the front foot and protect themselves this season to ensure they tackle the dual risks non-compliance and rodent infestations?

RODENT RISK AND WINTER CHALLENGES

Rodents present a significant business risk for the catering and hospitality sector

One of the most acute risks is the health and safety concerns and the risk of rodents defecating and urinating on exposed food This can lead to foodborne infections which can be traced to infestations by environmental health officers

Rodents also pose challenges to building infrastructure such as damage to electrical wires and plastic pipework which present a risk of fires and water leaks

Factors behind winter pressures include rodents seeking warmer, drier conditions and searching for food The added rainfall can also flood burrows and force rats out of drains and sewer systems

Rodents’ biological clocks also increases winter risks As rodents don’t tend to feed in daytime , the darker nights mean interactions with

humans, such as staff and customers, are more likely

ENSURING COMPLIANCE

Glue board traps are broadly considered a last resor t in rodent management However, their ban ensures that non-pest and protected species are not routinely harmed by their use

It also prevents untrained individuals routinely using glue boards mitigating unnecessar y harm through non-regular checks or not using humane methods to dispose of pests once caught

To qualify for glue board licenses, applicants need to have a level two qualification in pest management and completed an online module for the glue board ban

Individual license applications are only eligible if the health and safety risks of a pest infestation are significant

The application requires detailed evidence about these risks alongside extensive proof that all possible alternative rodent management methods have been utilised This is where the use of professional pest management contractors is essential

The parameters of the ban and the new conditions of use highlight that proactivity is essential when it comes to managing rodents This is where operators in the sector can take meaningful proactive steps, suppor ted by professional pest management contractors

ENHANCING RODENT MANAGEMENT

Operators in the catering and hospitality sector need to be empowered to adopt an integrated, systematic pest management approach around rodents, comprising ERDM (exclusion, restriction, destruction and monitoring)

IDENTIFY ENTRY POINTS IN A BUILDING

Business owners should do a building fabrication audit, looking out for entr y and exit points, especially if there have been contractors on site carr ying out renovations or remedial work Doors and windows are also common culprits, and a key focus for staff training

EXAMINE SANITATION AND HOUSEKEEPING MEASURES

Cleanliness is an acute pressure-point in winter as rodents look for

alternative food sources, driving them to hospitality and catering venues

Ensuring spillages are quickly dealt with will reduce the draw for rodents In addition, targeting refuse areas through more regular bin removals and cleaning alongside strategic positioning will reduce attraction

Checking drainage bungs, which are a common bin entr y point, and replacing damaged lids will also help ensure bins are not an added riskfactor for rodents

In dining areas minimising food debris will fur ther reduce attraction To facilitate this, ensuring seating is spaced out will help promote easy cleaning

APPROPRIATE TRAP AND POISON USE

With glue boards not an option for routine rodent control, businesses will have to rely on conventional traps This means regular checks are essential

Effective rodent bait should be food grade and mould resistant to prevent fur ther health and safety risks Using peanut butter is not recommended owing to allergenic risks in food and drink settings

When using poisons, contact-based solutions are recommended to overcome behavioural resistance with food-based measures This means a rodent would walk on a treated surface and ingest the poison later on when they clean themselves

A SMART APPROACH TO MONITORING

Digital monitoring solutions are emerging as a new, smar ter frontier in pest management

By providing effective 24/7 monitoring with real-time aler ts, business owners access greater insights into rodent pressure points in their building allowing for more targeted inter vention

FOLLOW THE EXPERTS

Running alongside an integrated approach to pest management, businesses should follow the recommendations from their pest management providers

Doing so will help ensure they weather risks and satisfy inspecting environmental health officers not only in winter, but all year round

Hoteliers Say Sporting Quarter Plan Is A Winner

The news has been warmly welcomed by the Bristol Hoteliers Association (BHA) which says it’s a ver y welcome investment in the south of the city

BHA Chair Raphael Herzog said: “These plans were first unveiled in 2018 and we ’ re delighted that the recent High Cour t ruling means that things can star t moving forward and some top-class new facilities can be created in the south of the city

“With the 19,000 capacity YTL Arena in the nor th of the city – the four th largest UK venue – expected to be up and running by 2027, and potentially generating 300,000 bed nights , there is cause to be extremely optimistic about the future of Bristol’s hospitality sector

The past few years have been extremely challenging, coping with the fallout from Brexit, the pandemic and the cost-of-living crisis

We ve been left disappointed by successive Government budgets, which have not given our sector the suppor t we have been calling out for

“But it’s not all doom and gloom, with these two developments alone signifying significant investment which will inevitably have a positive impact on existing hospitality providers in the city

“We can’t wait for these new developments to be realised and for Bristol’s appeal as a go-to destination to be massively increased ”

Group (www pelsis-pro

Motivating Gen Z in the Hospitality Trade: Strategies for Success

By Una Crilly, director at Positive Impact Training (www positiveimpact ie)

I recently spoke with John, the general manager of a four-star hotel, who faces a significant challenge: motivating his younger Gen Z employees While business is thriving, John finds it difficult to keep his younger team engaged

“They just don’t seem to want to work,” he told me “We’ve tried ever ything, but they lack the work ethic of older staff and can’t stay off their phones With rising costs in hospitality, it’s tough to maintain margins and the lack of engagement from the younger team affects our ser vice quality and bottom line ”

John’s goal is clear : to provide consistently exceptional ser vice that ensures guests have memorable experiences and return His hotel caters to mid- to high-end guests, who expect top-tier ser vice Anything less than exceptional risks turning them away for good

This situation isn t unique to John Across the hospitality industr y in the UK and Ireland, motivating Gen Z employees is a top priority for many managers facing similar pressures

Understanding how to engage and retain this generation is critical, as Gen Z those born between 1997 and 2012 will make up around 30% of the global workforce by 2025 Yet, many Gen Z workers see hospitality as risky and unstable , especially after witnessing the industr y ’ s struggles during the pandemic Traditional hierarchies, rigid schedules, and long hours often clash with Gen Z’s desire for flexibility and work-life balance

After more than 20 years of leading teams in a major retail organisation, I’ve seen firsthand how traditional management approaches often fall shor t with today’s younger workforce As Alber t Einstein wisely said: “Insanity is doing the same thing over and over again and expecting different results ” Managers who want better results must be willing to adapt

If young employees feel under valued or unappreciated, they tend to disengage or leave Recent research shows that 40% of Gen Z workers plan to leave their current role within two years, and 35% would do so without another position lined up Such turnover results in significant costs to businesses

As the first generation raised in a fully digital world, Gen Z has distinct expectations and elevated standards They are used to being connected globally and are quick to question their value within a company

As a leadership consultant specialising in emotional intelligence for the hospitality sector, I’ve seen the difference it can make in creating positive , high-performing workplaces

For example , Michael Skehan, General Manager of the four star Granville Hotel, recently told me: “We equipped our senior team with skills in coaching and emotional intelligence We’ve already seen tangible benefits a 50% reduction in employee turnover since we invested in the programme ”

So, how can leaders better connect with Gen Z, motivate them, and foster a culture of exceptional ser vice? Here are three strategies to consider :

1. COMMUNICATE CONSISTENTLY

As Richard Branson once said: “As a leader, it’s vital to always be a good listener If employees know you ’ re listening, they’ll communicate with you openly ” Many Gen Z employees feel unheard and may question their commitment to the hospitality industr y Regular, one-on-one conversations about their contributions and experiences create a safe space for open communication building trust and enabling managers to address concerns and acknowledge hard work

Empathy is essential Many Gen Z workers experienced job insecurity during the pandemic so offering reassurance and listening with empathy is critical to keeping them engaged Managers should ask: “What can we do differently to suppor t you to perform at your best? Being open to change helps show younger employees that they are valued

2. COMPELLING FUTURE

Co-creating a shared vision can inspire and energize Gen Z employees When they see a clear pathway for advancement, they’re more likely to stay engaged Research shows that goal setting improves focus, persistence , and team cohesion

In my experience , organising Team Mastermind Sessions, where employees collaborate on setting goals and mapping out the future , fosters a sense of ownership When Gen Z employees feel they are actively contributing to the business’s success alongside management, they’re more likely to commit Including initiatives that meet their preferences such as work-life balance digital solutions and flexibility can strengthen their commitment

3 COACHING CULTURE

Using performance coaching techniques, managers can help employees build resilience , confidence , and a proactive mindset According to the International Coach Federation, 80% of individuals who receive coaching repor t improved self-confidence , which boosts creativity and performance As coaching pioneer John Whitmore said: “Coaching is unlocking people’s potential to maximise their own performance ” In an industr y as dynamic as hospitality, a coaching culture fosters adaptability

Managers who coach rather than direct encourage Gen Z employees to solve problems independently, which nur tures innovation, motivation, and commitment By adopting a coaching approach, managers can create a culture where employees feel valued, respected, and motivated to contribute fully to the business’s success This sense of purpose is essential for sustaining engagement in today’s rapidly evolving hospitality industr y

Building thriving workplaces, elevating team performance and delivering exceptional experiences for your guests and customers

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Leisure And Hospitality Businesses Brace For

Post-Budget Headwinds As Wages Hit Record Levels

National Pubwatch Star Awards for Clapham Doormen

highly commended Itua and Wyne’s in protecting the safety of customers in an extremely dangerous situation

The investigation into the incident is still classed as open Detective Superintendent Britton from Metropolitan Police said: ‘The actions of both men embody community spirit Knowing that an armed offender was still at large , they took decisive action at considerable risk to their own safety Despite this, they maintained professionalism and demonstrated their commitment to keeping their community safe

Their quick thinking undoubtedly saved others from coming to significant harm It is a pleasure to honour their braver y with this award’

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Regressive ‘Latte Levy ’ Would Increase Costs For Consumers

UKHospitality Scotland has said there is inadequate evidence to demonstrate that the proposed tax on single-use cups would meet the environmental aims of the scheme

In its response to the consultation on the issue UKHospitality Scotland set out how a charge would dispropor tionately impact lower-income consumers, which would go against the Scottish Government’s commitment to progressive taxation policies

For example a 25p charge on a £1 39 hot drink represents an 18% price increase compared to a 7% price increase when the same charge is applied to a £3 50 hot drink This would place a heavier burden on consumers with less disposable income , but who still rely on affordable conveniences

UKHospitality Scotland cited how international attempts to introduce a charge on cups have failed: Por tugal abandoned plans for a beverage c harge due to competition concerns and recognition of paper cups’ rec yc lability

• Vancouver repealed a 25 cent disposable cup fee after it failed to c hange consumer behaviour and adver sely affected

vulnerable populations

It said there were already a number of initiatives in place to reduce the number of single-use cups being

used, through returnable cup and takeback schemes, and said the Scottish Government should instead collaborate with the sector on these innovative solutions to continue genuine progress towards net zero

Leon Thompson, Executive Director of UKHospitality Scotland, said: “At a time when Scottish consumers are understandably being more discerning with their disposable income , the prospect of a tax on disposable cups is nonsensical

“The ‘latte levy’ would increase the cost of an affordable drink like a takeaway coffee and dispropor tionately hit lower-income customers We agree with the Scottish Government’s commitment to progressive taxation policies, but this would be the opposite

“There is an overwhelming amount of evidence and international precedent that sets out why this charge doesn’t work, and the Scottish Government should save itself time and money by abandoning these proposals

“There is already a number of initiatives to reduce the amount of single-use cups being used and they are successful in nudging consumer behaviour in the right direction I would urge the Scottish Government to focus its effor ts on collaborating with businesses to build on this success rather than introducing an ineffective tax that will only penalise consumers ”

Michael And Sasha Ibbotson Celebrate 25 Years At The Durham OX

on customer ser vice , quality of ingredients, attention to detail, a good direction and ideas, and above all a great team

“If your team isn’t happy, it reflects immediately on your business It’s as impor tant to create a motivational, friendly, fun and respectful working environment as it is to create a warm and friendly atmosphere for your customers Remember to have fun, that’s also why your customers want to go out ” “Having initially conver ted the old Ox farm buildings into five hotel bedrooms, there is no secret that

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Major Challenges Facing The Late-Night Sector

Minister Urges Live Music Industry To Introduce Voluntary Ticket Levy To Protect Grassroots Venues

The UK’s live music industr y has been urged by the government to join forces to help safeguard the future of the grassroots music sector In the government’s response to the Culture , Media and Spor t Select Committee’s repor t on grassroots music venues, Creative Industries Minister Sir Chris Br yant has called on the live music industr y to work together to introduce a voluntar y levy on all stadium and arena tickets to help suppor t grassroots venues, festivals, ar tists and promoters – in agreement with the Committee’s recommendation Ministers now expect the sector to take forward proposals for a voluntar y levy

The grassroots music sector is the backbone of the UK’s £6 7 billion music industr y with many of Britain’s best-selling ar tists including Ed Sheeran Adele Coldplay and Stormzy star ting their careers in grassroots venues The sector offers emerging ar tists oppor tunities to hone their craft, employs more than 28,000 people including stage managers, security and sound and lighting engineers, and suppor ts local economies across the countr y

However, in recent years grassroots venues have faced considerable challenges such as the pandemic and inflation, leading to a high number of closures and job losses Creative Industries Minister Sir Chris Br yant said: Grassroots music venues are one of the UK s most valuable and yet under valued cultural assets They are where bands tr y out new material, where whole new genres are born, where musicians experiment and where audiences get to experience the raw power of live music “ “These venues suppor t thousands of jobs and are a vital par t of our local communities Without a flourishing grassroots music industr y the rest of our music industr y will wither ”

“It is crucial that we work together to suppor t the grassroots including venues, festivals, ar tists and promoters That is why I am urging the industr y voluntarily to introduce a

ers, to help ensure the health and future success of our

y

” “It is the government’s view that an industr y-led levy within the price of a ticket would be the quickest and most effective way for a small por tion of revenues from the biggest shows to be invested in a sustainable grassroots sector This would help fans to access local music venues, provide even more performance oppor tunities for emerging talent and benefit the live music industr y as a whole ” Ministers have made clear that they want to see a voluntar y levy come into effect as soon as possible for concer ts in 2025 with clear communication to fans on the purpose of the levy and the benefits it will bring to the grassroots sector

The government will consider the implementation and effectiveness of a voluntar y levy before determining whether fur ther action is needed

Michael Kill, CEO, Night Time Industries Association said: “The CMS Committee’s repor t is a vital step in recognizing and addressing the immense pressures on grassroots music venues across the UK We welcome their suppor t for a levy on arena and stadium tickets, alongside a VAT reduction as immediate actions to stabilize this critical par t of the music ecosystem Grassroots venues are not just cultural spaces; they are where new talent is nur tured, where creative communities thrive , and where diverse musical genres find a platform Without targeted inter vention, we risk losing the foundation of the UK’s globally renowned music industr y ”

“Our industr y is facing an existential crisis, with venues closing at an alarming rate due to unsustainable costs and reduced revenues The proposed levy and VAT reduction would bring much-needed financial relief, giving venues, ar tists, and promoters the suppor t they need to continue operating This repor t highlights that the burden cannot fall solely on grassroots venues; rather, all players in the music ecosystem, including larger arenas and stadiums, must contribute to the solution ”

“However, it is crucial that this approach remains ecosystem-led, considering the broader spectrum of creatives technicians and professionals who make up the live music sector We must ensure these measures benefit not just the venues but also the full range of associated

“We are glad government has entrusted our sector to

addressing the crisis in grassroots music Driving forward an industr y-led solution to the challenges currently being experienced by venues, ar tists, festivals and promoters remains our number one priority Alongside government’s work to deliver an improved trading environment, we are accelerating our work on the development of the LIVE Trust and associated funding to help distribute money to the places it’s

“Together with government, we will continue our work to help safeguard the future of grassroots music , and ensure our sector remains world-leading, brings joy to millions, and delivers economic growth in towns and cities across the UK We will regularly update on our progress of the LIVE Trust

The government’s response follows funding announced for the Creative Industries at the Autumn Budget, which DCMS has confirmed will include help to continue the Suppor ting Grassroots Music Fund ”

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

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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

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Eating Out On Christmas Day More Popular Than Ever, Reveals Survey

Par ty-loving Brits are as determined as ever to go out and enjoy themselves this Christmas, drinking as much as they did last year and spending more than they usually do on a night out, according to a recent sur vey by discover y and bookings platform DesignMyNight

The sur vey, which quizzed consumers on their plans for this year ’ s festive season, reveals that the majority of Brits (81 4%) plan to go out over Christmas just as much, if not more , this year than they did last year with most saying they spend more on a night out over Christmas, than a normal night out, with the majority spending £50-£60 and 18 4% spending over £100

While 55 4% of consumers admit they drink more at Christmas than they normally would, they’re not planning to cut back on the booze either – with nearly half (48 7%) not having any plans to drink less this Christmas than they did last year, par ticularly those aged 51-78, the baby boomers The sur vey reveals them as the least likely age group to be planning to cut down their drinking

Gen Z respondents were the only ones planning to rein in their alcohol consumption, with 15% of those aged under 27 saying they intended to drink less this Christmas than they normally do And going out now extends to Christmas Day itself While the sur vey reveals that 55 2% of people prefer a home-cooked

Christmas dinner, 45% say they would consider ditching the oven gloves and eating out on Christmas Day this year, which is in line with the growing trend In 2023, DesignMyNight saw 11 18% more bookings on Christmas Day compared to 2022

Like staying at home on Christmas Day, it does seem the office par ty might be becoming a thing of the past, too Baby boomers were the most likely to pick a night out over an office par ty (80%), with Gen X coming in at a close second (65%) When it comes to going out with work colleagues, the majority of respondents say they’d prefer a meal out (50 6%), while 30 5% would prefer to celebrate with drinks in a pub A traditional office par ty was the choice of only 19% of respondents

Said DesignMyNight senior marketing manager Leighanne Bent: “It’s great to hear that going out is still high on the agenda for many this Christmas, we ’ ve definitely seen a growing interest in eating out on Christmas Day and we foresee even more people backing away from the turkey section of the supermarket in 2024 Christmas Day can be a stressful time when cooking at home for large groups with various dietar y requirements, so booking your local pub or restaurant is a great way to offset the faff in the kitchen, still have a great meal and - more impor tantly, avoid the washing-up

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

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

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

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 ser ves two floors and travels 3 6 metres to provide step-free access from The Creamer y restaurant to

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

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

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

Products and Services

EV 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 reliable user-friendly charging infrastructure This is par ticularly true in the hospitality industr y, where the quality of the guest experience can be significantly influenced

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

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

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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

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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

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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

COMPACT AND

Kitchen Equipment and Fit Out

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Temporary Kitchen & Equipment Hire

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

ered

Customer

Extended

Brand Differentiation:

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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Outdoor Spaces

Looking For An All Weather Outdoor Space For Your Venue? We’ve

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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

Design and Refit

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Design and Refit

New Stock Chair Ranges from ILF

Mayfair

Furniture

Why Use a Specialist Hospitality Consultant?

HR & Employment Advice for Your Business and You

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