CLH Digital - Issue #240

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

THE GREAT BRITISH PUB: A PRIORITY FOR HOMEBUYERS AND RENTERS

In a world that often feels weighed down by doom and gloom, the news that the great British pub is a “top priority” for house hunters is a welcome breath of fresh air Surprised? No, me neither And isn’t it wonderful news?

As highlighted in our front-page ar ticle research commissioned by the Long Live the Local campaign reveals that prospective buyers and renters are increasingly factoring in the presence of a good local pub when deciding where to live Nearly a quar ter of respondents (23%) placed the pub at the top of their priority list when considering local amenities while over a third (39%) said having a good local nearby was crucial This even surpasses traditionally significant factors like local schools (30%), g yms (18%), and places of worship (15%)

The significance of this cannot be overstated Pubs are more than just places to grab a pint; they are vibrant community hubs that bring people together Nearly three-quar ters (74%) of Brits view pubs as essential to a thriving community, and 42% admitted to checking house prices in an area after experiencing the warmth and atmosphere of a good local That sense of community and connection is irreplaceable , and in an increasingly digital world, it’s a reminder of the impor tance of shared, physical spaces

I can personally vouch for this Followers on our X (formerly Twitter) feed will know that I am an avid Liverpool FC fan While I subscribe to a spor ts channel for European games, I chose to watch one of the biggest matches of the season in a local spor ts pub here in Bournemouth Why? Atmosphere There’s simply no substitute for the communal experience of cheering alongside fellow fans It’s second only to being at the game itself

Beyond their community value , pubs have a significant economic impact They add approximately £100,000 to their local economies and employ over 600,000 people , nearly half of whom are under 25 I’ve often said and my own experiences bear this out that the hospitality sector offers tremendous oppor tunities for young people

especially those from deprived backgrounds or lacking cer tain skills For many, it’s the first step on the ladder to a successful career

However, these oppor tunities are at risk Chancellor Rachel Reeves’s recent budget, described by some as catastrophic for the sector, threatens to stifle this vital industr y While I remain apolitical, the strain on the current administration is becoming increasingly evident From the closure of a major car factor y in Luton to a minister’s resignation for “misleading police , ” the cracks are showing As Harold Wilson once said, “A week is a long time in politics,” and Q1 of 2025 promises to be par ticularly tumultuous Perhaps we’ll even see a new Chancellor you heard it here first!

In other industr y news, the UK restaurant market is projected to grow by 1 3% in 2024, reaching a value of £19 billion While this growth lags behind inflation and the broader eating-out market (forecast to expand by 2 6%), it’s a sign of resilience The Lumina Intelligence Restaurant Market Repor t highlights significant challenges, including rising costs expensive debt and a tough business environment par ticularly for independents Nonetheless, growth is growth, and given the current climate , even small gains are wor th celebrating

The return of weekend social dining occasions presents a clear oppor tunity for operators Consumers are trading up from retail and pubs to restaurants for weekend lunches, offering a chance to boost transaction values As we approach the festive season, we look forward to sharing insights and guidance on how operators can seize these oppor tunities

So, let’s raise a glass to the great British pub and the resilient hospitality sector In these challenging times, they remind us of the impor tance of community, oppor tunity, and the simple joy of coming together 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

Home Buyers Put Pubs At The Top Of Their Must Haves When House Hunting

businesses to thrive ”

LOCALS THRIVE

people , of which 43% are under 25 and countless people’s first job was in the local pub Whether eventually becoming a comedian, a physicist, a publican or even an MP, experience working in a pub sets people up for greatness

They are also at the hear t of the UK’s culture many of our most famous musicians began their journeys in pub open mics; one of the most notable star ted out in small Surrey pubs and is today playing stadiums around the world Open mics are also home to comedians, whether taking their first steps or established names tr ying new material, and theatre pubs put on amateur and professional shows up and down the countr y

KEY CRITERIA

Lisa Barr y, publican at the Rose and Crown in Plymouth, said: “We regularly have house hunters pop in for a pint to get a feel for the area Local pubs are the perfect way to learn more about the neighbourhood as they’re often filled with residents who consider us as an extension of their own home

“With people working outside the office , or living with flatmates, we are the nation’s living room, so it’s no surprise that pubs are a key criteria for people looking for a new home ”

With over half of Brits (53%) saying that local pubs help them feel less lonely and isolated, data shows that closures have negatively impacted the mental health of almost three-quar ters of the public (74%)

“SUPPORT OUR PUBS”

Emma McClarkin, CEO of the British Beer and Pub Association, which runs the Long Live the Local campaign, said: “A good local is understandably at the top of many people’s wish lists when house hunting They also are a sign of real social value in their communities and good pubs offer so much more than a quality pint

“It’s a place to meet new neighbours and friends, catch up on all the local news, and tuck into some delicious pub grub when you can’t face the washing up

“So when you ’ ve finally got the keys to your new home there is even more reason to suppor t your pub by joining the Long Live The Local campaign which calls on the Government to suppor t our pubs, recognising the significant economic and social value they have

“Pubs are vital to the lifeblood of our communities and the last thing any new mover wants to see is their local close their doors We stand ready to help the Government deliver the full suppor t that’s needed for

Scott Blenkhorn, publican at The Bridge House in Penge , said: Twenty years ago, I took a chance on this pub, and today it’s a neighbourhood gem Estate agents now bring buyers through our doors, house prices have soared, and we ’ ve created something truly special With a garden offering flat-dwellers a green retreat and a thriving fringe theatre upstairs drawing culture lovers from across London The Bridge House is more than just a business it’s the hear t of a community I’ve always believed ever y great neighbourhood deser ves a great pub, and we ’ ve built exactly that: a place where locals truly thrive ”

SOCIAL HUBS

Rebecca Peach, Director of online estate agent I Am the Agent, said: “When selling or renting a proper ty, the feel of the local area is almost as impor tant as the home itself Placemaking is incredibly impor tant with house hunters eager to live within vibrant neighbourhoods that have a wealth of community assets - like a good local pub - on their doorstep

“From our experience , these social hubs are an essential par t of the community, so it’s impor tant that they’re protected so local areas can continue to grow and thrive across the UK ”

MOUNTING CHALLENGES

Despite their impor tance the industr y continues to face mounting challenges with 500 pub closures in 2023 and another 500 expected in 2024

Earlier this month UKHospitality urged the Government to look again at the £3 4bn in costs due to hit hospitality in April

Kate Nicholls, Chief Executive of UKHospitality, said: “How the Government approaches the economy and consumer confidence going forwards, in both its policy and its language , will matter enormously ”

“Its policy to inflict £3 4 billion in costs on hospitality businesses in April is already having a negative impact on decision-making on investment and jobs, which will no doubt stifle economic growth once again ”

“Hospitality has proven time and again that it can be an engine for growth, and was forecast to grow 6% year-on-year That potential is still there if the Government rethinks its changes to employer NICs and takes a high street-first approach to growth

Hospitality is dispropor tionately hit by these changes, as a significant employer of par t-time staff, and we d urge the Government to either create a new employer NICs band for lower earners or implement an exemption for lower band taxpayers working fewer than 20 hours per week ”=

“Either of those measures would soften the blow for businesses and target suppor t for par t-time and lower paid workers ”

Revitalising High Streets: A Collaborative Approach to Building Thriving Communities

By Katherine Croom, Managing Director of

The high street has long been at the hear t of British towns and cities, but in recent years its sur vival has come under significant pressure The rise of online shopping, evolving consumer behaviour, and the impact of the pandemic have left many town centres struggling to remain relevant For the hospitality sector, these challenges are compounded by operational pressures, including rising costs and labour shor tages The question is no longer if high streets must change , but how they can evolve to thrive in the modern era

One powerful solution lies in placemaking the ar t of creating spaces that foster a sense of community and connection, which can be a key strateg y in addressing these issues Thoughtful urban design and careful planning can turn underused areas into vibrant destinations which attract both locals and visitors

In Maidenhead, placemaking is reshaping the town’s future Previously overlooked, the Waterside Quar ter area was reimagined as a destination

for hospitality and leisure

The success of this kind of placemaking is not just about aesthetics It’s about ensuring that spaces work for businesses and visitors alike , fostering a sense of belonging and encouraging people to linger and explore

GETTING THE TENANT MIX RIGHT

For high streets to thrive , the mix of businesses must align with the needs of the community A balance of national chains and independent businesses can ensure that visitors have both the familiarity of wellknown brands and the unique offerings of local operators

In Maidenhead, the focus has been on food and drink businesses, positioning the area as a social destination In contrast, Marlow s high street, which is more established, requires a different approach The priority here is to ensure a diverse mix of businesses that reflect the town’s character and ser ve its affluent local population

Repurposing vacant spaces has also been crucial Empty bank branches, for example , have been transformed, providing oppor tunities for boutique dining, retail, or creative enterprises which add variety and interest to the high street

LANDLORDS AS PARTNERS

The relationship between landlords and tenants has become increasingly impor tant in tackling high street challenges Landlords who work closely with their tenants to understand their needs and provide suppor t can help create a collaborative environment where businesses thrive

This might involve offering flexible leases suppor ting marketing effor ts or hosting community events that bring people into the area Investment in proper ties is also key Well-maintained attractive buildings not only benefit individual tenants but elevate the overall appeal of the high street

EXPERIENCES MATTER

As consumer habits evolve , it’s clear that experiences are now a driving factor in drawing people to high streets Events such as food festivals, markets, and seasonal celebrations can create excitement and encourage visitors to engage with town centres in new ways

In Maidenhead, these experiences have been complemented by thoughtful urban design The inclusion of outdoor seating and attractive landscaping has created a welcoming atmosphere where people want to spend time This, in turn, benefits local businesses, creating a ripple effect throughout the economy

THE ROLE OF MIXED-USE DEVELOPMENTS

The most successful high streets today are those that combine retail, hospitality and leisure with residential spaces Mixed-use developments bring people into town centres to live , work and socialise , sustaining a steady flow of visitors throughout the day

A COLLABORATIVE PATH FORWARD

The challenges facing high streets are complex but collaboration offers a way forward By working together, local councils, landlords, businesses, and community organisations can create vibrant, sustainable spaces that meet the needs of modern consumers

In towns like Maidenhead and Marlow, this collaborative approach is already bearing fruit Whether through transformative placemaking careful curation of tenants, or active engagement with the community, these effor ts demonstrate that high streets can not only sur vive but thrive High streets remain a vital par t of local life providing spaces for connection, commerce , and culture Whilst not dismissing the challenges, the oppor tunity to rethink and revitalise these spaces offers a hopeful vision for the future Through thoughtful planning and collective action, high streets can once again become thriving centres of community life

Take A Look Inside New Waterlooville Pub Following £320,000 Makeover

“Thanks

brand new lighting and signage outside to greet visitors We’ve also made significant upgrades to the garden – including installing a glass pergola festoon lighting heaters and even an outdoor television – so that it can be used all year round!”

Going forward, Emma hopes to introduce frequent fundraising

The Perfect Snack for

a stone’s throw away from The Woodman

Emma added: “I want to take this oppor tunity to thank ever yone at Proper Pubs for all the help they’ve provided to bring the vision to life , as well as my incredible team and the community for their ongoing suppor t I can t wait to bring the pub back to the hear t of the community for all to enjoy!”

Matthew Gurney, Operations Director for Proper Pubs, said: “The Woodman looks amazing and I am ver y proud of the hard work that the whole team has put in to making sure that the pub was ready to welcome back its customers I would like to wish Emma and the whole team the ver y best of luck in their endeavours to cement The Woodman as the go-to community social hub ”

This year operators across Proper Pubs’ estate are collecting as many advent calendars as possible to donate to local charities and communities in need as well as asking their customers to write Christmas Cards to those experiencing loneliness this Christmas

Needs

Sorbon Estates , the commercial arm of the Shanly Group (www sorbonestates com)

Government Unveils £240m Get Britain Working Plan

Work and pensions secretar y Liz Kendall today unveiled a series of sweeping reforms as par t of the government’s effor t to achieve an 80 per cent employment rate

The £240m initiative , detailed in the Get Britain Working white paper, includes plans to reform Jobcentres widen access to work and learning oppor tunities for young people , and review the role of employers in making work accessible for people with disabilities and health conditions

It comes as stark figures show almost one and a half million people are unemployed, over nine million people are inactive , a record 2 8 million people are out of work due to long-term sickness Young people have also been left behind with one in eight young people not in education, employment or training, and nine million adults lack the essential skills they need to get on in work

The UK is also the only major economy that has seen its employment rate fall over the last five years, which has been largely driven by a significant rise in the number of people out of work due to long-term ill health with an outdated employment suppor t system which is ill equipped to respond to this growing challenge

This White Paper sets out a fundamentally different approach to the employment suppor t system – backed by £240 million of investment – to target and tackle the root causes of unemployment and inactivity, and better join up health skills and employment suppor t based on the unique needs of local communities

That includes tackling ill health as the biggest driver of inactivity by fixing the NHS This includes deploying extra staff to cut waiting lists in areas of high inactivity expanding access to mental health suppor t as well as a greater focus on prevention to stop people becoming ill in the first place

The outdated Jobcentre system will also be transformed into a new national jobs and careers ser vice focused on people’s skills and careers instead of just monitoring and managing benefit claims Mayors and councils will be empowered to join up local work, health and skills suppor t in ways that meet the specific needs of their local areas

The government is also delivering a new Youth Guarantee so ever y young person has access to education or training to help them find a job and transforming the Apprenticeship Levy in England into a more flexible Growth and Skills Levy backed by £40 million to expand oppor tunities for young people to develop skills and get into work

An independent review will also be launched into how employers can be better suppor ted to employ people with disabilities health conditions, and to keep them in the workplace , ensuring that more people can benefit from a sense of dignity, purpose and financial independence

Prime Minister Keir Starmer said: “From the broken NHS, flatlining economy, and the millions of people left unemployed and trapped in an inactivity spiral – this government inherited a countr y that simply isn’t working But today we ’ ve set out a plan to fix this A plan that tackles the biggest drivers of unemployment and inactivity and gives young people their future back through real, meaningful change instead of empty rhetoric and sticking plaster politics ”

We re overhauling jobcentres to make them fit for the modern age

We’re giving young people the skills and oppor tunities they need to prepare them for the jobs of the future We’re fixing the NHS so people get the treatment and mental health suppor t they desperately need to be able to get back to work We’re working with businesses and employers to better suppor t people with disabilities and health conditions to stay and progress in work and it doesn’t stop there ”

“Our reforms put an end to the culture of blaming and shaming people who for too long haven’t been getting the suppor t they need to get back to work Helping people into decent well-paid jobs and giving our children and young people the best star t in life – that’s our plan to put more money in people’s pockets, unlock growth and make people better off ”

Kate Nicholls, CEO of UKHospitality, said: “Hospitality is proud to offer jobs for ever yone – from working parents and students, to people with disabilities or those looking to re-enter the workforce ”

“Many of the proposals in this white paper can benefit hospitality and fur ther that work The focus on young people , through the Youth Guarantee , is positive , par ticularly as hospitality gives so many people their first job and a path to progress from bar to board

The commitment to overhaul the Jobcentre system is also encouraging That work must focus on the employment requirements of local businesses if it is to fully to benefit those communities ”

The transformation of the Apprenticeship Levy is a long-standing priority for hospitality and much needed We now need to see a clear timetable for reform and that all relevant sectors are included in the testing of Foundation Apprenticeships ”

“Hospitality can help the Government achieve its aim of getting those economically inactive back into employment and I would urge them to permanently roll out our skills pilot to accelerate this That pilot was extremely successful, generating an 85% completion rate with 80% of people now employed in hospitality ”

“While this white paper is largely positive , the elephant in the room is the detrimental impact the changes to employer National Insurance Contributions will have to employment in the sector We need to see that urgently addressed with action to mitigate the impact on team members working lower hours ”

The Employment Rights Bill: How Will it Impact Hospitality?

The new Government faces challenges in delivering on promises made in opposition and during the election Promises of fiscal reform and sweeping changes to Employment Law may have appealed to voters but they could be difficult to fulfil

The British Retail Consor tium recently warned the Chancellor that the impact of budget increases to National Living wage and Employers’ National Insurance contributions would be increases in prices and job cuts The Hospitality sector may face fur ther cost challenges resulting from new employment rights contained in the Employment Rights Bill 2024 which sets out plans for wide ranging changes to UK employment law

The bill contains ambitious proposals for changes to UK employment practices but much of the detail of how the new law will be implemented is unclear pending parliamentar y debate and public consultation The most significant changes impacting the hospitality sector are likely to be the right to protection against unfair dismissal for employees from day one of their employment and a right to guaranteed hours

DAY 1 PROTECTION AGAINST UNFAIR DISMISSAL

For many years employees were required to work for a period of 2 years before they qualified protection against unfair dismissal This permitted maximum flexibility for businesses to restructure or fast track the depar ture of new employees who did not meet expectations

The new legislation will repeal the 2-year qualification period and employees will be protected against unfair dismissal from the first day of employment Employers must ensure that ever y dismissal is technically “fair” or

By Carl Atkinson, Employment Par tner

risk facing an expensive and time-consuming Employment Tribunal claim This risk will result in more emphasis on following recognised policies and procedures prior to terminating employment and prevent on the spot/heat of the moment dismissals

These legal changes will have a significant impact on the way that businesses manage staff and inevitably increase time spent on HR issues However in guidance issued to accompany the Bill it is suggested that Government will consult on the concept of a “statutor y probationar y period” (possibly for the first 9 months of employment), during which a “lighter touch and less onerous process ” would apply The outcome of this consultation will be significant because this has the potential to water down the impact of the day 1 rights and allow employers some time to decide whether a new employee can make the grade

ZERO HOURS/GUARANTEED HOURS

The Government has said that it is committed to ending Zero-hour contracts, but the new legislation does not implement a ban Instead, there is a new obligation to offer guaranteed hours to “qualifying workers” (who will be able to reject the offer) Fur ther details of this proposal are awaiting following consultation, but the intention will be to require an offer of the hours actually worked over the preceding “reference period” The Hospitality sector will have the oppor tunity to engage in the consultation process and until that process is complete the details of the scheme are vague It appears that Zero hours contracts will remain an option for those employees who wish to work on that basis, and this may cover many casual/student workers who are employed in the sector

Fur ther provisions in the Bill will give employees the right to reasonable notice of a change in shift as well as a right to payment for a shift which is cancelled, moved or cur tailed at shor t notice Following consultation, it will become clear what minimum period of notice would be required to be “reasonable”

UK Hospitality have already informed the UK Government that these changes will come at a cost and a better understanding of the level of additional expense will be clearer when the consultation process is complete and fur ther Regulations are issued which set out the details of how the changes will be implemented

Building Award

local landmark Through meticulous renovation effor ts Hydes Brewer y has succeeded in not only preser ving the building’s architectural integrity but also enhancing its appeal and functionality for modern-day patrons

The Salford-based brewer originally acquired the landmark building on Telegraph Road in 2022

M&B Results Show Sales Growth Of 5% But Warns Of Increased Costs

Budget Costs Overshadow Employment Rights Bill Impact

UK Restaurant Market Faces Modest Growth

Amid Challenging Landscape, Reports Reveals

Public Houses And Their Marketing Periods

By James Doher ty, Principal Planner, Boyer (par t of Leader s Romans Group) -

Without needing to remind ever yone of the impor tance of pubs and, as the London Plan puts it, the “unique and intrinsic” par t they play in British culture , there can be no debate that more and more pubs are shutting down and in many cases lying vacant for a significant period of time Therefore the question is what to do with these vacant and in many cases, attractive buildings rather than allow them to become dilapidated and fall into states of disrepair?

Whilst some enthusiasts would want to see all vacant pubs restored to their former glor y, the chances of pubs which have been vacant for a considerable amount of time reopening as pubs are slim at best So, what is the best use for these buildings that used to be former hubs of the community? The first answer for many would likely be new houses (for which we all know there is an acute and pressing need) but another use which in many respects gives a nod to the former pub use would be as community facilities

Whilst all Local Plan policies have slightly different nuances at the hear t of the majority is the same aim to protect pubs This is all well and good for pubs that are still in use but not ideal for those which have not poured a pint for, in some cases, 10 years and in real terms, cannot be deemed to be considered a pub

Although the conversion of these “pubs” is by no means impossible (and there are numerous examples of successful conversions), it is fair to say that the process is not the easiest and cer tainly not the quickest One thing that vir tually all local authorities will require robust marketing evidence to demonstrate that there is no demand for pubs and, often, that the conversion would not lead to an overall shor tfall of provision within a cer tain catchment area

It is often marketing evidence , and in par ticular, the length of the marketing period, which is the most frustrating par t of the process Whilst not a universal threshold, many local authorities require two years ’ marketing evidence to demonstrate that there is no demand for continued pub use For a pub which has not been open for 10 years seems somewhat extreme Never theless, it is a policy consideration which will need to be satisfied

Keeping in mind that no one wants to have to wait for two years to actually make a planning application (let alone how long it could then take to get a decision) the question is is there any way to shor ten this marketing period?

In the first instance we would always suggest that a marketing exercise is under taken as soon as possible as it is essential we can demonstrate to the Council that the site is being actively marketed by a suitable agent This should make negotiation with the Council slightly easier

Another tactic we have used in the past is to look to see if the site has any unique or mitigating circumstances which mean that it lying vacant for a fur ther two years could have severe detrimental impacts Given the grandeur of old and traditional pubs, many are , understandably, listed Therefore , could a heritage argument be made that by putting this building back into use as soon as possible will ensure its long-term protection and retention? It seems obvious that letting a building lie vacant will result in its deterioration but if the building is listed, lying vacant without any maintenance or upkeep will undoubtedly erode its historical significance and so this is an argument, with suppor t from a heritage exper t, that can be put forward to the Council Would the benefit of preser ving a building of historical interest outweigh any concerns regarding a full two year marketing period?

In terms of planning benefit, there is of course that the provision of housing should be considered a key benefit, but this is an argument that vir tually any application which proposes residential development can make Whilst provision of housing is undeniably a benefit, it is unlikely to be found unique by either the Council or an Inspector and to warrant a depar ture from policy Therefore , whilst there is no harm reminding the Council of the benefit that more housing will bring, this argument shouldn’t be seen as a “silver bullet” to justify a shor ter marketing period

An interesting example is when a community use is being proposed Traditionally pubs have always been considered as a place for people to meet and socialise A place for people to meet and socialise can still be considered to be fulfilling that role as a community hub just without the sale of alcohol Therefore if you are replacing one community use with another, do you still need to adhere to a two year marketing campaign? A lot of this is likely to depend on the wording of the policy and if it specifically relates to the protection of pubs or to the protection of community facilities If the policy relates to “public houses” then this becomes more of an issue due to a change of use between planning use classes which, undoubtedly will require more marketing evidence

Whilst there is no “magic wand” to make the marketing requirement go away or the period reduce , there may be examples where at least a reduced marketing period may be deemed as acceptable by the Council

The key to this will be being able to highlight to the Council the unique nature of the site , such as it being listed, and the impor tance of it being occupied in order to ensure and preser ve its historical significance

Ultimately what is needed is a clear dialogue and understanding between the applicant team and the Council and for both par ties to take a proactive and pragmatic approach It is impor tant that applicants realise that, whilst frustrating these policies are there for a reason and must be satisfied in some way even if the entire length of the marketing period is not met For Councils there needs to be an understanding that applications must be taken on a site-by-site basis and that, where appropriate , flexibility must be applied At the end of the day, it is fair to say that no one wants to see these impressive buildings lying dormant and dilapidated and would much rather see them put back into an active use and we must work together to achieve this Boyer has experience of such applications and would be more than happy to help with any queries you may have

As a caveat, this ar ticle is on the conversion of pubs, Demolition of pubs is an entirely different kettle of fish !

Jon Bon Jovi Visits The Duke of Sussex in Waterloo to Celebrate Hampton Water Rosé

of renowned French winemaker Gérard Ber trand Since its launch, Hampton Water has become a sensation, earning 90+ point ratings from Wine Spectator, Wine Enthusiast and Decanter, as well as being named an Impact Hot Prospect brand two years running During their visit, Jon and Jesse chatted with guests, raised a glass of Hampton Water and sampled The Duke of Sussex’s cocktail, which shone a spotlight on their celebrated rosé The pair’s passion for creating a world-class wine was unmistakable as they shared the stor y behind Hampton Water

“We wanted to create something that feels like the Hamptons in a bottle , and it’s incredible to see how much people here in the UK love it,” Jesse said Jon Bon Jovi added: “Coming to London and seeing Hampton Water featured in gastropubs like The Duke of Sussex is a dream come true This wine was born from family friends and a lot of love and we ’ re excited to share it with people who feel just as connected to it as we do ” James Metcalfe Director of Marketing at Stonegate Group said: “We’re honoured to have hosted Jon and Jesse at The Duke of Sussex, a shining example of what The Chapter Collection is all about – exceptional food, drink and a welcoming atmosphere Their visit was a celebration of ever ything Hampton Water stands for : quality, passion and a shared love of bringing people together over great wine ”

To mark the occasion, people have the chance to win a signed three litre bottle of Hampton Water Rosé Available at 12 Chapter Collection gastropubs, the wine offers a taste of the Hamptons right here in the UK To find out more about the competition and to enter, follow @thechaptercollection on Instagram and look out for updates

Resilience Of Scottish Hotels Market Continues As

Spiking Of Drinks To Become New Criminal Offence Government Reveals

The hospitality and on-trade sector have welcomed the news that spiking of drinks will become a new standalone criminal offense , as Prime Minister Keir Starmer reiterated a vow to halve violence against women and girls

The proposals will include training door and bar staff on how to spot and tackle spiking under new plans from the government

An announcement from 10 Downing Street revealed the scheme will be piloted from next month to equip staff with the skills to prevent incidents suppor t victims and enable police to collect evidence

This will be available for up to 10 000 bar staff across the countr y by spring 2025

Lyle Bignon, NTE Ambassador for Birmingham, working on behalf of the Night Time Industries Association, said:

“We welcome this announcement from the Government, which demonstrates a clear commitment to ensuring better safety for women and girls in not just our industr y but across society

“Having the suppor t of both the Prime Minister and today in Birmingham, Minister for Domestic Violence and Safeguarding Jess Philips MP for the announcements is reassuring We look forward to the initial figure of £250,000 for training must backed by more government investment over the coming months and years in consultation with industr y bodies such as the NTIA ”

Peter Connolly, owner of community bar and music venue Nor tons Digbeth NTIA and Safer Dance member said: “We are already training our 32 members of staff, including management, door team and security, and bar staff, so that our customers feel even safer on their nights out with us

“Industr y initiatives like Safer Dance are helping us to improve our already robust policies around sexual harassment Today’s announcement from the Government is encouraging, and we re suppor tive of any suppor t to improve the experience of our staff, contractors, and all who

“Professionals working in hospitality and the night time economy already employ interpersonal and obser vational skills in their roles on a daily basis and being empowered via the right tools to disrupt or prevent perpetrator behaviour and suppor t victims will help to instil more confidence that people across the UK can enjoy their nights out free of worr y

spend time in Nor tons ”

“People shouldnt have to worr y about these sor ts of things happening, and if it means us going the extra mile then we ’ re happy to go above and beyond, in order to stamp out criminal behaviours such as spiking ” Sam Hennerley, co-founder of Safer Dance an initiative tackling sexual violence across music and the NTE said:

“Issues like harassment are sadly not just common but often expected within the night-time economy – this needs to change

“Venues need to act and be trained effectively to combat and take action against dangerous and potentially life-threatening acts such as spiking

“Ensuring the safety of women and girls is imperative for venues, and their need to actively commit to a collaborative approach in order to ensure this issue is combatted effectively

“Safer Dance has applied a collegiate approach to tackle safety within the nighttime economy and it is great to see UK Gov pursue this route with committed action from police , transpor t networks and venues to continuously improve ”

British Guild Of Beer Writers To Rename Cider Award In Honour Of Susanna Forbes

At this year ’ s British Guild of Beer Writers awards, the winner of the cider categor y will be presented with the Susanna Forbes Award for Best Communication about Cider Susanna who died in September was a former Board member who had a brilliant career in drinks writing and editing in national and trade publications To honour her legacy, the Guild’s board of directors voted unanimously to rename the cider award, in order to recognise her huge contribution to the sector

She was a vital ambassador for cider and drinks, educating countless wine and beer writers and producers about the joys of apples and pears – as well as the rich histor y of cider making in the UK

In 2017, Susanna and her husband James bought a house and orchard in Herefordshire to star t a cider y Little Pomona, as they named it, went on to become one of the world’s best cider and perr y makers with a fantastic reputation for producing refined, modern drinks It’s since had a huge influence on the resurgence of

both in the

and

In the Board’s mind, that makes her one of the most impor tant drinks writers and producers to have ever plied their craft in the UK Not only that, but Susanna was instrumental in the addition of cider promotion to the Guild’s Ar ticles of Association As a result, the Board felt it only right to celebrate her work by naming the cider award after her for 2025 – with a view of getting the membership’s opinion on whether that should be a permanent change for future years

Chair of the British Guild of Beer Writers Jonny Garrett said: “Susanna was one of the first industr y people I came to know well, and she was exactly the kind of ambassador that beer and cider needed Her knowledge was remarkable; her passion for both drinks and people infectious, and her generosity with her time unfaltering It was a privilege to have worked with Susanna, and I hope that naming this award after her will help ensure her impact on the industr y as a whole is never underestimated

1-In-3 Customer With Allergens Have Been Put At Risk

New research looking at how the hospitality industr y handles customers with allergens and intolerances has found that 1-in-3 customers have been given incorrect information regarding allergens, or ser ved food that contained items that they are allergic to when dining out

The new whitepaper from Insight Consultancy KAM and hospitality software provider Polaris Elements, found that more than half of these consumers would not go back to a venue where this had happened to them, indicating that the trust will have gone

Having a food allerg y or intolerances means consumers are more likely to do their homework before visiting a venue Around 60% of people research menus and allergen details online before visiting, typically preferring the venue s own website (71%) Yet, only 31% of operators display detailed allergen information online This mismatch matters - if allergen information isn’t easy to find, 40% of customers say they’re unlikely to visit, which could mean lost business for those who don’t display it, and potential new business for those who do

Jo Lynch, Account Director, KAM: “There is a clear disconnect here between what access customers want to allergen information and what operators are currently delivering A disconnect which has the potential to significantly impact venue choice for those with allergies or intolerances Operators need to be even more open and transparent about their menus, food items and allergen / ingredient information The danger is ver y real, both in terms of your customers health, but also in terms of the future health of your business ”

The good news is dining out is still popular among people with food allergies or intolerances - 66% eat out at least weekly, and 77% have tried a new place in the past three months However, half of these customers tend to stick with familiar spots to avoid the hassle of asking about allergens, with 1 in 5 saying they feel awkward raising the issue Many would rather rely on clear information available upfront than ask at all with the top reason for not asking staff being “I don’t want to make a fuss ”

Despite the fact that 93% of venues provide formal allergen training nearly one-third of customers have received incorrect information, which affects trust Around 71% of operators still handle allergen updates manually, a process that’s time-consuming and error-prone , highlighting the need for systems that keep information up to date without relying on manual updates

Sarah Pickering, Marketing Manager, Polaris Elements: “Training staff to handle allergen inquiries accurately is essential, but relying on manual processes could lead to mistakes Automating allergen updates can reduce errors and give staff more time to focus on providing great ser vice This approach helps ensure information is consistent and reliable , keeping customers safe and giving them confidence in your venue ”

The research highlights that consumers need and want to access allergen information in an easy-to-understand format or within a conversation with the staff Their favoured method of receiving this information is via an allergen specific menu It s vital therefore that any printed / digital information is always kept up-to-date , and the staff training and communication to the front-line staff is at the forefront of any menu, dish or ingredient changes

4-in-5 operators say that the responsibility is placed on their staff ‘to a great extent’ to ensure customers are given correct information and nearly all are confident their staff can appropriately deal with allergen requests from consumers Operators are therefore ver y reliant on the accuracy of ingredient level information to update written sources and train their team correctly

Sarah Pickering Polaris Elements: “By prioritising allergen management and the right tools, hospitality operators can foster safer dining environments, enhance customer trust, and, ultimately, drive business growth By centralising allergen datausing a menu management software , operators can more easily keep allergen information accurate and accessible which can then be published online , on menus, or via allergen-specific booklets This transparency can be a differentiator for consumers who prioritise allergen safety when choosing where to dine ”

The hospitality industr y is facing increasing demands for transparency and accuracy around food allergens and intolerances According to a recent (May 2024) repor t from the Food Standards Agency (FSA), approximately 6% of the UK population (that’s 2 4 million people) affected by clinically confirmed food allergies, and a fur ther 600,000 with Coeliac disease , consumer expectations are rising The repor t suggests that the number of people who therefore have some of food hypersensitivity is likely to be a lot higher

Jo Lynch, Account Director, KAM: “Consumers want to feel safe when eating out, and the research also showed that 43% of operators say they are asked ever y day for allergen information in their venue This shows the scale of what consumers and operators are facing ever y single day, and with a potential future extension of the allergen laws in the UK, this will be an ongoing, although necessar y burden to the operator, to keep their customers safe

Operators have a huge responsibility to meet and anything they can do to ensure that managing maintaining and communicating changes to ever ything from an individual ingredient to a dish to a full menu, would be welcomed

The full white paper – Managing Food Allergens and Intolerances in Hospitality – delves into consumer and operator insights, shedding light on how your venue can become a leader in allergen safety and customer experience and is available to download for free at https://info polaris-elements co uk/kam

Carlsberg Marston’s Brewing Company

Axe Well-Known Beer Brands, Says CAMRA

The Campaign for Real Ale (C AMRA) has repor ted that pubs will soon be unable to stock iconic beers, including Banks’s Mild, following the Carlsberg buy-out of the last of Marston s UK brewing operations Fears that global brewers hugely reduce consumer choice in the UK have , C AMRA say, been realised as Carlsberg Marston’s Brewing company (CMBC) axes eight classic British

The decision to delist these brands by the end of the

huge impact on both

and pubgoers

choice , and industr y jobs another blow they

Despite an investigation by the Competition and Markets Authority finding that the merger of Marston s and Carlsberg would not have negative effects, it is now confirmed that the consolidation of the businesses will be followed by the consolidation of their brands, resulting in a huge loss of choice at the bar for consumers Eight cask beers and a fur ther three keg brands will no longer be available to pubs The Eight cask beers and a fur ther three keg brands which will no longer be available to pubsare:

• Banks’s Mild

• Banks’s Sunbeam Bombardier

• Eagle IPA

• Jenning Cumberland Ale

• Mansfield Dark Smooth

• Mansfield Or iginal Bitter

• Mar ston’s Old Empire

• Mar ston’s 61 Deep • Ringwood Boondoggle

• Ringwood Old Thumper Commenting C AMRA’s Real Ale Cider and Perr y Campaigns Director and Vice Chair, Gillian Hough said: “This is another example of a globally owned business wiping out UK brewing heritage “I hope that this change will mean space on the bar for licensees to stock guest beers from local independent breweries, but realistically, I suspect this isn’t what CMBC plans This loss of consumer choice is the inevitable outcome of a brewing conglomerate run by accountants and the bottom line This is a sad and disappointing decision that puts both the histor y and the future of British brewing in jeopardy ”

Award-Winning Licensee Takes On Second Shepherd Neame Pub

Award-winning licensee Amy Glenie has just taken on her second Shepherd Neame pub – and this time her husband will be behind the bar Amy, 40, took on The Blue Anchor in Crowborough with the Favershambased independent family brewer and pub company in 2018 It was her first time as a licensee after managing a pub at nearby Mark Cross and she has enjoyed incredible success winning numerous accolades including two Beautiful South Awards and Shepherd Neame Pub of the Year in 2022

After six years at The Blue Anchor Amy is now expanding her business to include a second East Sussex pub, The Royal Sovereign in Bexhill-onSea The characterful local boasts a central location in the coastal town, opposite the train station and a five minute walk from the seafront

Her husband Jordan Foster had been suppor ting her as Head Chef at the Blue Anchor, but is now moving over to a front of house role managing The Royal Sovereign

Amy said: “We recently bought a house in Bexhill, as our son Charlie is now two so we wanted more space , and my Mum lives in the town The Blue Anchor is well established, so we were looking for a

,

of potential, and it is also just a shor t walk away from our

Jordan, 35, said: “Before moving into the kitchen, I had experience working in front of house roles, so it’s

and are really excited about what we can achieve ” Shepherd Neame’s Director of Tenanted Pub Operations Greg Wallis said: “We are delighted that Amy and Jordan have taken on a second pub with us They have done a fantastic job at The Blue Anchor and we look forward to suppor

Calls For The Mandatory Display Of Food Hygiene

Ratings In England Headlines Food Safety Conference

health professionals from across the countr y The Safe Food Conference 2024 was held by the Char tered Institute of Environmental Health (CIEH) who have been calling for the introduction of legislation to mandate the display of food hygiene ratings, citing their ability to improve compliance with food hygiene laws and bring England in line with Wales and Nor thern Ireland

The topic was high on the agenda during a number of the sessions over the two-day event, which included a presentation by the Interim Chief Executive of the Food Standards Agency (FSA), Katie Pettifer

Ms Pettifer reflected on the rapidly changing food landscape with the growth of online deliver y platforms, new and diverse food businesses and how regulation needs to adapt to best meet the challenges this is creating

She also spoke about the oppor tunities data offers in the future of food standards and reflected on a “ controversial” recent trial of a new regulator y model for compliant large retail businesses, mainly supermarkets, which focused on exploring how national scrutiny of data can enhance the current system

Talking about mandator y display of food hygiene ratings she said there was a “powerful case ” for its introduction even more so now with the rise of online deliver y platforms

Another topic high on the agenda during the conference was food safety and allergens with Jim Cathcar t Policy Director at UKHospitality presenting about the issue from a hospitality perspective saying allergens was

a “priority” area for them and their members

Dr Belinda Stuar t-Moonlight from the scientific and legal consultancy Moonlight Environmental also spoke at the conference about the tragic case of 13 year-old Hannah Jacobs who died after an allergic reaction after drinking a Costa hot chocolate

Dr Stuar t-Moonlight explored the critical key points from the teenager’s inquest and how the industr y can ensure the prevention of future deaths

The future of food production labelling was also tackled during the conference by Melissa Haskell, Par tner in the Regulator y & Licensing team at Knights, who spoke about the desire for more sophisticated and transparent food labelling as consumers become more concerned about what is in their food and where it comes from

Other sessions included talks on the Sevington Inland Border Facility, obesity, food fraud and a case study of a baker y that was closed down by the Environmental Health team at Knowsley Metropolitan Borough Council after finding multiple hygiene breaches, including evidence of rat infestation

Carol Archibald, Char tered Environmental Health Practitioner at Colchester City Council who helped chair the event and spoke about the journey of the Food Hygiene Rating Scheme (FHRS), said: “This was such an illuminating and varied conference and during the two days we covered so many topics that are impacting on the work of environmental health professionals in the area of food safety ”

sure all who attended found it thoroughly informative and engaging and took away some vital learnings to take back into their crucial ever y day work keeping the public healthy and safe ”

Takeaways Back In Growth As Restaurants’ At-Home

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London Hotel Demand Bucks Seasonal Trend In October

CAMRA Work Wins Big at Guild of Beer Writers Awards

am absolutely blown away and delighted, I am so honoured to have won best beer book it was a lover letter to the beer industr y and to women of beer ever ywhere ”

The Silver award in the Best Book about Beer or Pubs categor y was also won by a C AMRA publicationManchester’s Best Beer Pubs and Bars by Matthew Cur tis From traditional pubs ser ving top-quality cask beer, to contemporar y bottle shops and taprooms, Manchester is bursting with great beer With detailed reviews of nearly 200 must-visit venues, this new book will direct you to the ver y best places to drink and explore the nor th-west beer scene The book also claimed Silver in the Best Communication about Beer and Travel categor y Adam Wells took home the Gold in The Susanna Forbes Award for Best Communication about Cider categor y for his C AMRA published book, Perr y: A Drinker’s Guide The first dedicated and comprehensive guide to this traditional beverage , the title takes readers on a journey through the magical world of perr y Reacting to his win, Adam said: 'I'm absolutely honoured to have won the Susanna Forbes Award for Communication about Cider The impact on the quality of and interest in cider and perr y writing that the

Guild's addition of an award for cider has made has been enormous, and the strength of the shor tlist of communicators is remarkable year on year It's an incredible privilege to have been chosen, and I can't wait to read, watch and listen to the cider and perr y communications that are produced in 2025 I also hope the Guild makes its decision to name the award in Susanna s honour a permanent fixture ”

For a third time in four years, C AMRA s educational Learn & Discover platform won Gold in the Best Corporate Beer Communication categor y for the ar ticle Mexican Lager : A Histor y of Colonialism, Adaption, Appropriation and Ascendence by Ruvani de Silva Ruvani de Silva went on to win the coveted Michael Jackson Award for Beer Writer of the Year crown

Many other Learn & Discover collaborators when on to win awards in their respective categories Charlotte Cook claimed Gold in the Best Technical Communication about Beer categor y Her Learn & Discover ar ticles Adjuncts Vs Additives and Understanding Hop Compounds are some of the most in-depth and detailed the platform has ever released Rachel Hendr y went on to win Silver in the Best Communication about Pubs categor y Her ar ticle A histor y of beer dispense is a fascinating look into how beer gets from the barrel to your pint

Despite not winning, C AMRA’s popular Pubs Pints People podcast was nominated for the Best Audio or Video Beer Communication award The podcast is produced and edited by a team of hardworking, passionate volunteers bringing audience interesting stories about the world of beer, cider and pubs A new episode has recently been released exploring the impor tant beer ingredient, malt, and can be found on

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

By John Stewar t, technical training manager at Pelsis Group (www.pelsis-pro.co.uk)

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

Budget Harm Shows Why Industrial Strategy Must Include Foundation Sectors

Elevating Hospitality and Leisure with Tailored Gym Designs

Workplace Accident Data Shows Rise In Injuries

As Hospitality Sector Incidents Go Up 13%

Data from the HSE notes that employers repor ted over 4,000 cases of workplace injur y in 2023/24, though employee repor ts provide a figure ten times higher

Latest statistics released by the Health and Safety Executive (HSE) reveal that workplace injuries in the hospitality sector have risen more than 13% in two years

The HSE, Britain’s workplace health and safety regulator, released provisional statistics last week showing the outcome of employer repor ts in 2023/24

A review by Accident At Work Claim UK identified key trends emerging from the recently updated figures

There were 4,233 repor ts from the accommodation and food ser vices sector, up 5% from the year before (4,022) and a concerning 13% rise compared with 2021/22 (3,679) In comparison, injuries in the manufacturing and wholesale industries have plummeted by nearly 10% in the same time frame

According to the Labour Force Sur vey which takes data from incidents self-repor ted by employees the number is in fact significantly higher

The sur vey estimates that there were 44 000 non-fatal incidents The sur vey indicates that accommodation and food ser vice workers are the most at-risk across all industries, in relevant terms The figures project 2,820 incidents per 100,000 workers, or one in ever y 35 employees being hur t at work In comparison, RIDDOR figures suggest that one in 358 employees suffered harm in an incident at work –significantly higher than education (one in 621) but much lower than water supply and waste management (one in 121)

THE FIVE TOP CAUSES OF HARM AS VIOLENCE NUMBERS RISE

1 By far the most common incident that caused an employer to repor t an injur y was a slip, trip or fall on the same level They occurred 1,486 times, according to the statistics

61,633

that

2 Industr y employees suffered non-fatal harm 471 times while handling, lifting or carr ying objects Additionally, being struck by objects led to 345 repor ts

3 320 employees were repor ted as having fallen from a height, while 141 repor ted an incident where they were exposed to, or put in contact with, a harmful substance

4 Additionally, there were 137 counts of workplace violence that led to an injur y repor t, rising by 37% from last year ’ s 100 cases

5 Four of the 138 fatal accidents repor ted to the HSE came from an accommodation and food ser vices employer Two were repor ted killed when struck by a moving vehicle , while another two fell from

£21 BILLION

increase on the 61,406 noted the year before

However, the Labour Force Sur vey for 2023/24 states that, according to absences self-repor ted by

ees, there were 604,000 injuries across the British workforce

The HSE also outlined under its Cost To Britain projection model that 2022/23’s

nation an estimated £21 6 billion, accounting for the financial impact on

injuries

Fur thermore the LFS estimates that more than four million days of work were lost in 2023/24 alone due to employee injuries

The same repor t states that according to a three-year average accommodation and food ser vice workers lose approximately 101 000 days of work per year This works out as just 0 098 per person one of the lowest rates of absence among any sector By way of comparison, an estimated 414,000 days were lost in the

por tation and storage sector at a rate of 0 28 per worker

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What is a Legionella Written Scheme of Control?

Written by Andy Clews , Senior Consultant and Authorising Engineer (Water),

Quite simply it’s a written document that details the characteristics, components, operational methods and management of your water system to help maintain the compliant control of Legionella bacteria WHY DO YOU HAVE TO HAVE A LEGIONELLA WRITTEN SCHEME OF CONTROL?

This ‘blog’ assumes that ACOP L8 is the chosen approach to control legionella bacteria in your water systems Are you aware that any water system, that can release water and create aerosols, should have a Legionella written scheme of control to demonstrate that you are complying with the Management of Health and Safety at Work Regulations 1999? The content of the Legionella written scheme of control should be concise and accurate to reflect the simplicity/complexity of the water system in question NEW WATER SYSTEMS AND CAPITAL PROJECTS

Whether your water system is a large complex centralised system a simple mains cold water system with local hot-water heaters, or a water feature for example , ALL water systems were initially at the design stage where the preliminar y information for the Legionella written control scheme should star t Through the design phase risk assessment, designers should identify risks that exist because they cannot be ‘designed out’ of the water system This way the required preventative measures can be considered early and passed to the Contractor

The Operating and Maintenance (O&M) manual should have a Legionella-specific section that identifies that the design of the individual water systems is based on the requirements of ACOP L8 and which par t of HSG274 is applicable The information must be clearly written in a style that non-technical readers can understand All too often O&M’s have information for the water systems spread across various sections e g Architectural for the specified outlets, Mechanical for the design of plant and equipment up to ser vice valves and Building Management System for the automated controls, and bulked out with irrelevant manufacturers blurb which makes it difficult to find the correct information and implement the operational management activities

Appendix 2 of HSG274 Par t 2 (The control of Legionella bacteria in hot and cold-water systems) details information required from the combined effor t of those involved in the design/specification of the water system, the installer and the Duty Holder/Responsible Person Ideally, the appointment of an Authorised Person (Design) would liaise with the Authorised Person (Operations) in compiling the relevant and complete information before the handover and soft landings phase

EXISTING WATER SYSTEMS

If you find yourself inheriting/operating an existing water system that doesn’t have a Legionella written scheme of control it is advised that one is produced as soon as possible

You may find that the information is already available and needs compiling into a specific Legionella written scheme of control for the system e g if you have a Legionella risk assessment, that is suitable and sufficient, the system information and operational maintenance requirements should be contained therein Par t of the written scheme of control will be covered by implementing the recommendations of the risk assessment e g appointing a water hygiene contractor to deliver planned and preventative maintenance activities This may have already taken place but this decision/appointment may not have been documented in the Legionella written scheme of control

WHAT SHOULD BE INCLUDED IN YOUR LEGIONELLA WRITTEN SCHEME OF CONTROL?

As referred to earlier, Appendix 2 of HSG274 Par t 2 details the information required for your Legionella written scheme of control Written in a clear non-technical form the written scheme of control, in a nutshell, should be specific , relevant, concise and

• Identify the water system in question giving reference to the specific r isk assessment and accurate as-installed record drawings ,

• Descr ibe what is required for operational and maintenance management, e g descr iption of how the design s intended to operate , temperature monitoring, etc

• Indicate who will under take routine duties isted n the sc heme by giving the complete management structure

• Explain how tasks and duties are to be del vered compliantly by identifying competenc y/training requirements of those respons ble ,

• Descr ibe an incident plan/remed al action in the event of failure

JARGON!!

There are multiple examples across various per tinent documents as to what a Legionella written scheme of control is, which doesn’t help consistency They do, however, all attempt to achieve the same thing Other names used are Legionella written control scheme , written scheme , written control scheme , written scheme of precautions, written scheme of measures, written instructions, scheme of control, and written scheme of legionella control

REVIEWING THE LEGIONELLA WRITTEN SCHEME OF CONTROL?

Your written scheme should be reviewed and updated, in conjunction with the Legionella risk assessment, in anticipation of a significant change or when there has been a failure in your control measures Examples of changes that require you to update your written scheme are similar to those for your Legionella risk assessment

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Chef Project Launches Global Whistleblowing Service

$65 Billion Needed Annually to Shield Coastal and Marine Tourism from Climate Crisis, WT TC Report Finds

COP22 in 2016 have been instrumental in mobilising non-state actors to advance the Paris Agreement’s objectives

The Ocean Breakthroughs are transformative pathways covering five key ocean sectors: Marine Conser vation, Shipping, Ocean Renewable Energ y, Aquatic Food and Coastal Tourism Accelerated action and investments in these sectors could deliver a reduction in GHG emissions of up to 35% and contribute to a resilient, nature-positive and net-zero future by 2050

Julia Simpson, President & CEO WTTC , said: “Coastal and marine tourism is a lifeline for millions globally, generating US$1 5 trillion to the world’s economy But it’s on the frontline of climate change

“Protecting our coast and marine life isn’t just an environmental necessity; it’s a social imperative Our repor t quantifies the scale of the challenge Reducing the environmental impact of coastal and marine tourism could cost US$ 65 billion ever y year

“Given the economic and social value of coastal tourism we are calling on governments, development organisations and Travel & Tourism businesses to act now to safeguard these vital natural resources ”

Gloria Fluxa, Vice-Chairman and Chief Sustainability Officer for Iberostar Group and Chair of WTTC’s

Sustainability Committee said: “It is never too late to act To safeguard our industr y its people and the ecosystems we rely on we must focus on mitigating our operations transforming supply chains and investing in nature with nature-based solutions for climate adaptation Decarbonization and adaptation are essential investments to building a resilient, nature-positive tourism model

and Pacific coastal areas in par ticular, are under severe strain, with rising climate-related displacement and economic losses posing urgent challenges

This makes clear that investments in climate action are not just essential but urgent

This repor t was developed to suppor t the Coastal Tourism Breakthrough under the leadership of the Marrakech Par tnership for Global Climate Action and the UN High Level Climate Champions which since

“We suppor t the Ocean and Climate Platform’s call for bold investments in coastal resilience The Coastal Tourism Breakthrough under the Marrakesh Par tnership offers a clear roadmap to cut emissions by up to 35% Now is the time for decisive action to ensure our destinations thrive for generations ”

The repor t highlights climate solutions which are proving to have a positive impact, such as Visit Scotland, which has invested heavily in renewable energ y and low-carbon infrastructure to cut emissions

186 Million Workdays Are Lost Annually Due To Sickness

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

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

THE PROLIFERATION OF GERMS DURING WINTER

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

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

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

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

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

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

A

NUMBER OF KEY INSIGHTS TO CONSIDER:

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

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

symptoms , al owing germs to spread unnoticed

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

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

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

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

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

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

1. EFFICACY:

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

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

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

2. EFFICIENCY:

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

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

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

3. SUSTAINABILITY:

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

• Su table for ever yday c lean ng staff usage

• Major ity of products are readily rec yc lable

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

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RBH Forecasts Trends Shaping the Hotel Industry in 2025

RBH Hospitality Management’s Executive Committee highlights key trends set to shape the sector over the next 12 months As the hospitality landscape continues to adapt and innovate , 2025 is poised to continue on a positive trajector y for hoteliers From a renewed surge in investor confidence and expansion into untapped markets to a growing focus on delivering authentic guest experiences and the strategic use of existing spaces to create additional rooms, 2025 looks set to drive profitability and create lasting value

EXPAND BY DIVERSIFYING EXPERTISE INTO UNTAPPED MARKETS - David Har t, Chief Executive Officer

As anticipated the third-par ty hotel management industr y has seen notable consolidation in 2024 driven by increased competition and the desire of some founder owners to derive value from the businesses they have built Looking ahead to 2025, this trend is expected to persist as this fragmented market continues to professionalise , and the influence of larger US management companies star ts to become more evident as they look to expand globally

In addition, the significant expansion of wider operational real estatesuch as student accommodation, branded residences and care homespresents an oppor tunity for professional third-par ty managers with a hotel background to diversify their exper tise and align with other categories that have an underlying hospitality element With a tightening market in hotels it feels like 2025 is a pivotal year for expansion into these untapped sectors

SHIFTING GUEST EXPECTATIONS TO PRESENT OPPORTUNITIES FOR CONTINUAL IMPROVEMENT - Louisa

Green, Managing Director

The hospitality industr y will face a mix of challenges and oppor tunities in 2025 shaped by ongoing economic pressures, shifting guest expectations and advancements in technolog y Rising labour costs will continue to impact the sector compelling businesses to innovate in payroll management and operational efficiency, which will drive fur ther investments in the use of AI

Regarding guest expectations, value , flexibility and exceptional ser vice will be paramount, with flexible booking terms, cancellation policies and personalised loyalty rewards playing a key role Additionally, guests will increasingly favour unique , authentic experiences that go beyond simply providing a room or meal, and the desire for workspaces within hotels along with improved wellbeing options such as healthier dining choices and well-equipped g yms will continue Eco-friendly options will become a

must-have with less tolerance for superficial or ‘greenwashed’ claims as eco-conscious guests proactively look for energ y-efficient practices, sustainable sourcing and waste reduction initiatives

DECREASING INTEREST RATES WILL DRIVE INVESTOR CONFIDENCE IN THE SECTOR -

Andrew Robb, Chief Financial Officer

Whilst transaction volumes in 2024 increased compared to 2023, growth in single-asset deals has remained modest once larger por tfolio transactions are excluded – something I expect to change in 2025 following the conclusion of the UK and US elections, and anticipated decreases in interest rates which will drive greater investor confidence

Despite a successful 2024 for RBH, with six new hotels and three more committed for 2025 the development landscape will remain tough due to stubbornly high construction costs This has led some major global brands to focus on limited-ser vice conversion brands like Spark by Hilton, Fairfield by Marriott and Garner by IHG, all poised for significant growth in 2025 and beyond

Investor sentiment remains strong in the hospitality sector with a continued focus on having operational par tners who are aligned, provide a complete solution and maintain a visible senior leadership Increasingly sophisticated investor expectations around repor ting and data transparency have prompted RBH to invest in enhanced business performance analytics, system development and automation within hotels, with our central team ensuring that time is invested in the strategic areas

which add value

HOTEL NEW BUILD FORECASTS LOOK POSITIVE DESPITE HIGH BUILDING COSTS - Gregor MacNaughton, Chief Technical Officer

The UK construction industr y is undergoing significant transformation, shaped by evolving technologies, changing regulations and global economic shifts, and with climate change an increasingly pressing issue , sustainable building practices will be in the spotlight This increased focus on sustainability will see hotel brands looking to improve their proper ties to meet the changing needs of guests and adapt their brand standards to influence change across the sector

The high cost of building materials is one of the most significant factors affecting construction costs, and this will continue throughout 2025 As such a key trend will include conver ting existing proper ties into hotels and maximising existing space to build bedroom extensions

That said the forecast for UK new build hotels in 2025 is positive with a projected growth of 6% following a strong rebound in 2024 after a significant slump in 2023 Several factors contribute to this growth including increased consumer spending, recover y of overseas tourism and investor confidence However, UK construction regulations are becoming stricter, especially around safety, environmental impact and energ y efficiency and the industr y will need to comply with several new regulations aimed at reducing carbon emissions, improving building safety and enhancing the overall quality of construction in 2025

The use of AI and automation will advance significantly in 2025 - Vibhu Gaind, Chief Information Officer

In 2025, we will see a fur ther push towards Ar tificial Intelligence being adopted across the hospitality sector, transitioning from indirect use through vendors to direct application via private AI tools such as private ChatGPT and CoPilot Integration into datasets and tools like Office 365 will drive efficiency and productivity

Customer ser vice automation will also see a leap forward, enabling personalised direct-to-guest interactions, complementing OTA ser vices Enhanced guest room connectivity with WiFi 6 will make high density areas more stable , suppor ting seamless online tool usage across properties

Growing guest, revenue and financial data will allow operators to make smar ter decision-making, ESG initiatives and cybersecurity will require increased investment, and the industr y will need more focus on compliance

80 Tonnes Of Carbon Emissions Saved Through

Laundry And Hospitality Campaign

Traditionally cleaned linens for hospitality businesses have been protected by plastic covers, during transit from the laundr y and while they are stored before being used In recent years hospitality linen ser vices have used 100 tonnes of plastics a week to protect clean textiles – of which only about 9% is recycled With the drive to banish single-use plastic , finding sustainable alternatives has been a key objective for the Textile Ser vices Association (TSA) UKHospitality (UKH) and the UK Housekeepers Association (UKHA)

In 2023 the three organisations along with its members agreed to work towards removing all single use plastic where possible from the processing of bed linens and towelling by 2025 It was described as an historic agreement – but an agreement is one thing, putting it into operation is quite another

Recently the TSA conducted a sur vey of members to see how the plastic-free campaign was progressing “The results are incredibly encouraging,” says David Stevens, CEO of the TSA “83% of respondents have star ted removing plastics from their operations – and nearly 40% say their deliver y of hospitality linens is already plastic-free , including some of the biggest companies in the sector ”

A fur ther 5% said deliver y would be plastic-free by the end of 2024, 17% by 2025, and the remainder by the end of 2026 It’s estimated that up to 80% of single use plastics has already been taken out of the linen deliver y system in the UK

Stevens says, “Our research uncovered the unsustainable figure of 100 tonnes of plastic per week being used to wrap linen Reducing this usage by 80% will save a staggering 12,480

linens direct into cages, using cage liners, and using hampers

In some cases it’s a huge challenge to eliminate the plastic cover For example , it may be that the par ticular operation requires bundles of clean linens to be left outside temporarily, and a plastic wrap provides the most effective protection And while hospitality is the prime focus for this initiative , there are other sectors that employ single use plastics

Drinks Sales Edge Into Growth Ahead of Christmas Rush

On Premise drinks sales moved back into fractional growth in mid-November, CGA by NIQ’s Daily Drinks Tracker shows

Average sales in managed venues in the seven days to Saturday 16 November were 0 7% above the same week in 2023 a ver y modest increase , but raising hopes that festive occasions may star t to unlock more consumer spending after a tough autumn in the On Premise

There was strong growth of 8% and 5% on Sunday and Monday (10 and 11 November) respectively, thanks in par t to a burst of brighter weather, Premier

“Growth of 0 7% isn’t much cause for excitement, but it at least shows suppliers and operators are hauling sales back into line with last year, ” says Rachel Weller, CGA by NIQ’s commercial leader UK & Ireland “Consumers are hopefully getting ready to release some pent-up spending over December, and it’s encouraging to see good LAD numbers However with growth coming from higher prices, it s clear that volumes remain under pressure , and venues will have to work ver y hard to attract people out of home over the festive season ”

Cosy Club Owner Loungers

Purchased By Fortress For £338m

Loungers PLC has agreed to the terms and conditions of a takeover by For tress Investment Group, alongside repor ting strong half-year results that underline the cafe and bar operator’s ‘steady growth and market resilience’

The Loungers board has backed an offer from For tress Investment Group which values the bar group at £338m

For tress will offer 310p per share , which is a 30 per cent premium to Loungers’ closing price yesterday and above its highest ever trading price Loungers, based in Bristol, England, operates the Lounge , Cosy Club, and Brightside brands across 258 nationwide

Commenting on the Acquisition, Alex Reilley, the Chairman of Loungers, said: “We remain ver y confident about Loungers’ future prospects and the half year results that we announced separately today clearly demonstrate the strong momentum that we have in the business ”

“Loungers has come a long way since we opened our first site in Bristol in 2002 and we are hugely proud of the jobs we ’ ve created the positive impact we ’ ve made on the UK’s high streets, and the outstanding hospitality our amazing teams have provided since then ”

We are more ambitious than ever and we see For tress as being an ideal par tner to help us take Loungers into the next phase of its growth journey

We believe that the Acquisition represents a compelling proposition for all of our stakeholders and will allow us to execute our ambitious growth plans even more decisively and effectively ”

Commenting on the Acquisition, Domnall Tait, Managing Director at For tress said: “For tress is pleased to present this offer for Loungers a company we believe holds a strong and differentiated position in its industr y Loungers Directors have delivered impressive increases in the number of locations, same-store sales and revenues over the past several years – in spite of the recent challenges faced by the wider hospitality sector This growth, and management’s continued commitment to the

business, give us confidence in the company ’ s growth potential and in the oppor tunity to increase value ”

For tress brings to the table a successful track record of investing in consumer-focused businesses across the globe , par ticularly in the UK For example , For tress’ investment in Majestic Wines and Punch Pubs & Co has helped drive the growth of each of those companies Today’s announcement further strengthens For tress’ commitment to the UK market, and to being a responsible steward of and investor in UK businesses

For tress has a high conviction in the future of experience-led retail and hospitality, and believes this is highly complementar y to Loungers business model, strong operational performance , and impressive management team For tress looks forward to par tnering with Loungers’ management and to providing them with suppor t to drive the business through its next stage of growth ”

Separately, Loungers released its half-year results for the 24 weeks to October 6, showcasing strong financial performance

Pretax profit surged 51% year-on-year to £6 0 million from £3 9 million as revenue climbed 19% to £178 3 million from £149 6 million

The company said trading continued to go well into the third quar ter, with like-for-like sales growing 3 9% over the seven weeks to November 24 despite disruptions caused by Storm Ber t Loungers opened 17 new sites in the period and remains on track to open 35 new sites for the full year, bringing its total estate to 292 locations

Brewers Face Uphill Struggle As Tough New Costs Post Budget Threaten To Wipe Out Profits

British brewers will have to tackle a number of challenges after the Budget as tough new costs pile on the pressure , the British Beer and Pub Association warned Now, bottled beers face sharply rising costs in 2025 and the centuries old tradition of brewing beer “faces real and present dangers” The BBPA is calling on Government to review new additional costs such as packaging and employment costs

Brewers were making, on average , just two pence per bottle of pre–packed beer prior to the Chancellor’s Budget; this took into account duty packaging and retail costs

The Budget’s announcement that a rise of 3 6% on non-draught beer will mean a painful £80m extra cost to the sector, the BBPA estimates There are also EPR (packaging) fees being introduced which would mean an extra £138m from April – this is equivalent to around an extra 4p per 330ml bottle , and 7p per 500ml bottle

The British Beer and Pub Association warned this could wipe out the paper-thin profits brewers make per bottle , which are sold in both pubs and supermarkets

Breweries pour billions into the UK economy and are world-renowned par t of British manufacturing, despite the several significant challenges they face

Latest figures from 2024 Oxford Economics research show GVA contributions by breweries amounted to £5 7 billion, and they suppor ted 85,000 jobs up and down the countr y This vastly underplays how brewers suppor t the thousands of jobs the pub sector creates

It could lead to businesses making tough decisions in order not to undermine growth and carr ying on pouring billions into the UK economy

Emma McClarkin CEO of the BBPA said: “The sector does face real and present dangers to growth and investment, and Government must confront the reality of the Budget s consequences

While the draught beer cut was a welcome acknowledgement of the impor tance of our sector and the price of a pint, major challenges remain and next year will present a major challenge for the industr y “The cumulative impact of the Budget for our industr y, means, at a conser vative estimate , a £500m increase to the cost of doing business

for the industr y This is on top of up to £138m of additional packaging costs for beer in glass bottles putting pubs, brewers, investment and jobs at continued risk They may have to make tough decisions, such as passing on extra costs to customers and indeed reviewing the viability some iconic beer brands

“We urge the government to urgently consider how to phase in some of these eye-watering costs over a longer period, continue to review and reduce EPR fees to ensure they are fair and sustainable , so we can continue to play a critical role for the UK’s economy, employment, and culture ”

According to the BBPA’s brewer y database , there were 1,885 breweries in the UK in 2023, a decline of 37 on the previous repor t in 2020 (1,922)

Although this represents a smaller relative decline than that for the pub sector, it still highlights how the challenging circumstances of the last few years have affected both pubs and breweries where beer still accounts for two third of alcoholic beverages sold

CheckFire Ltd Unveils New Report As Almost 400 Arson Attacks Target English Hospitality Venues In 2024

CheckFire Ltd, a leading fire safety supplier, has unveiled its latest repor t, ‘The state of arson 2024’, shedding light on the growing risk of arson in the UK’s hospitality industr y With data from the Home Office revealing that almost 400 deliberate fires were ignited in English hospitality venues in the year ending March 2024, hospitality has become the most targeted sector for arson attacks Hotels, hostels, and guest accommodations were hit the hardest, with 129 arson incidents recorded – more than any other area within the hospitality sector Restaurants and enter tainment venues also faced significant threats amplifying the need for business owners to take proactive measures in safeguarding people property, and assets from intentional blazes

"The effects of arson on hospitality businesses can be devastating, leading to loss of revenue , reputational damage , and, in severe cases, the closure of venues, " said Bruce Robins, director of CheckFire Ltd It’s crucial that the sector acknowledges this growing threat and implements robust fire safety measures to protect not only their businesses but also the safety of their guests and employees " The repor t, which examines arson across key UK sectors, shows the far-reaching consequences of deliber-

ate fires Alongside hospitality, healthcare , industrial, retail, and education facilities have also been affected, though none as severely as the hospitality sector Arson in these venues not only disrupts daily operations but also endangers lives and threatens community wellbeing

The state of arson 2024 repor t provides evidence-based recommendations for business owners to for tify their premises against arson, including the installation of CCTV, improved alarm systems secure access controls and enhanced staff training on fire safety and suspicious activity detection and offers a detailed data-driven look into the risks posed by arson across the UK and provides actionable insights for businesses to strengthen their fire safety measures

Perfect Fit For A Modern Glass Lift: Combining Accessibility With

While there is no legal requirement for arson-specific prevention plans, the Regulator y Reform (Fire Safety) Order 2005 mandates businesses to maintain comprehensive fire safety measures For the hospitality sector, this means securing access points, managing high-risk areas such as kitchens, and ensuring staff are equipped to respond to fire hazards For fur ther information on how CheckFire can help your business, see the adver t on the facing page The reimagined Creamer y building at

recently underwent an extensive renovation to enhance the safety stability and user experience The Creamer y is renowned for its tower, ‘La Belle Epoque’ which still stands tall today as a symbol of industrial innovation and ar tistic flair

Originally established by brothers G&C Prideaux as a milk factor y, the creamer y processed milk delivered by local farmers into cheese , then transpor ted to London via the railway Today, The Creamer y is open to the public and has been transformed into a community hub featuring a restaurant and shop and offering a range of delightful food options to travellers, visitors, and train passengers while reviving its cheesemaking heritage THE CLIENT

The Creamer y is owned by Koos Bekker and his wife

Somerset,

recently awarded the World’s Best Boutique Hotel at The World's 50 Best Hotels 2023 Ken Biggs Contractors were appointed as the principal contractor on this project and made contact after being impressed by Stannah’s distinctive refurbishment of a vintage passenger lift at the YMC A in Bristol

Working with architects Stonewood Design, and Ken Biggs Contractors, Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated with the early 20th-centur y aesthetic of the building

The project’s vision was to blend the 1912 style with contemporar y elements, which also resulted in Ken Biggs Contractors reconstructing the entire Creamer y THE

WORK

Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamer y The project commenced with the installation of ver tical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package Shor tly after, works commenced on the glass lift shaft and car

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

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

A CTV mechanical lift car package was fitted as par t of the overall lift components and snagging works

meant full lift completion in April 2024

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

THE CHALLENGE

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

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

At the customer's request, the lift s structure wasn t initially anchored to the brickwork, resulting in a requirement to monitor structural movement Stannah conducted wind load calculations, revealing potential issues during gale-force winds To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork

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

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

The hydraulic passenger lift ser ves two floors and travels 3 6 metres to provide step-free access from The Creamer y restaurant to the train station’s platform

A unique aspect of the lift is the placement of the

Dynamic Pricing: Profit Driver Or Customer Killer?

On Wednesday 16 October the federal government of Australia announced plans to ban dynamic ticket pricing as par t of new measures it says will stop businesses ripping off Australians Last month, The Guardian confirmed a spokesperson for the European Commission said it was looking into the use of dynamic pricing for concer t tickets amid growing concerns among parliamentarians in Brussels

So what is dynamic pricing and why is it causing such worldwide furore? Dynamic pricing is the practice of adjusting the price of a product, based on real-time market conditions and fluctuating demand Modern dynamic pricing systems use algorithms and data analytics to consider peak trading times major events and seasonality American Airlines were the first to introduce dynamic pricing back in the 1970’s Today, several industries outside of hospitality have adopted the practice including leisure , enter tainment, retail and transpor tation

Ar ticle by Revenue Management Solutions (https://www revenuemanage com/global-offices/london/)

Supersonic , the aptly named 1994 debut single from Oasis, best describes how quickly consumer awareness and backlash to dynamic pricing arose , when last month, tickets for the band's reunion concer ts went on sale through Ticketmaster Many fans expecting to pay around £148 50 a ticket saw prices significantly rise to as much as £355 20 What fans found was demand for the concer ts, greatly outstripped supply of the tickets If demand exceeds supply, one of two things happens: either supply goes up or prices increase

Stonegate Group, owner of Slug & Lettuce and Yates, hit the headlines last year, when it announced it would be raising prices by 20p for a pint of beer at 800 of its venues during peak times to help cover soaring costs

According to a recent poll for Barclays, 32% of consumers said they had experienced price increases during peak times at pubs and bars However, just 8% said they were willing to pay more to eat and drink at popular times

So what is making consumers so upset? In any transaction consumers assess their sacrifices That being money time and effor t versus the value they receive Notably they only feel fairly treated if what they gain is balanced, clear and transparent in relation to what they sacrificed

Dynamic pricing makes them feel at a disadvantage and unfairly treated because it is not transparent and therefore triggers negative emotions, which subconsciously makes them change their behaviours

Here at Revenue Management Solutions (RMS) we conducted a behavioural experiment with 260 consumers from the UK and U S We tasked them with placing an order from an online restaurant However, before making their order, we randomly divided them into two groups - one with dynamic pricing and the other without We asked the dynamic pricing group questions related to their last flight ticket purchase , the goal being to remind them of a situation in which they experienced dynamic pricing in the past The second group was asked questions about their last holiday

While the par ticipants placed their orders, we used eye-tracking technolog y to monitor where they focused their attention on the menu We found that the dynamic pricing group focused more intensely around the pricing areas of the menu, while the non-dynamic pricing group s attention was focused on photos and menu item descriptions

As a result, we also found that the dynamic pricing group had a 3% lower average spend, choosing to order less expensive items, mainly by opting for smaller por tion sizes This shows their subconscious awareness of dynamic pricing triggered them to spend more time evaluating price points, resulting in more rational purchasing decisions

We know from psychological research that people generally dislike losing more than they enjoy winning The time we are happy after a win, is shor ter than the time we are upset after a loss Consumers subconsciously associate the uncer tainty around dynamic pricing to a fear of making a loss or being at a disadvantage Ultimately, they feel unfairly treated

Studies using neuroimaging have shown that feeling unfairly treated activates the same region in the brain as when we experience physical pain, anger or disgust Situations which risk causing us pain make us more aler t and in this case we change to a more conscious and rational decision making process

The big question is how can operators improve profits without triggering negative consumer emotions? The key is to make consumers feel they’ve gained rather than made a loss so instead work with price decreases such as promoting happy hours, rather than pointing out that prices have increased We have consistently seen the biggest profitability boost with customers come from the right location-based price differentiation Taking occasions and price sensitivity into account prevents consumer backlash Additionally, pricing tactics are most successful when combined with other tactics such as menu-engineering or promotions

Meetings Industry Association Unveils Essential

To provide clarity for the sector the Meeting Industr y Association (MIA) has produced a practical guide to help the business meetings and events industr y navigate the for thcoming Mar tyn s Law

Working in par tnership with leading security and risk management exper ts GSA Global, the trade association has compiled a step-bystep roadmap to help the sector stay ahead of the potential requirements, so it is ready when the law is enacted

The extensive guide provides details on the existing legal frameworks that venues must comply with to ensure the safety of their staff, visitors, and the general public , as well as information on the expected Mar tyn’s Law It also provides helpful information on the implications for var ying sized venues alongside training checklists, risk assessment templates and communication protocols

Figen Murray, the driving force behind the legislation, has endorsed the guide She said: “The terrorist threat picture is complex and ever evolving A key par t of the necessar y preparations for Mar tyn’s Law is to create a good security culture with processes clearly communicated to all staff Earlier this year it was disappointing to learn from the MIA Insights that 43% of venues are currently unsure if their organisation is prepared for its introduction I m therefore extremely grateful to the MIA for compiling this roadmap in par tnership with GSA Global, as well as their ongoing commitment to encourage the business meeting and events sector to enhance safety and security ” MIA chief executive , Kerrin MacPhie , said: “The MIA is on a mission to champion quality standards, educa-

tion research and best practice so we have always been ver y suppor tive of Figen Murray’s quest to ensure that venues do all they can to mitigate risks and improve safety standards for all “Her poignant keynote at our Connect Day in Manchester in December 2023 evoked an emotional standing ovation as she shared her son Mar tyn Hett’s stor y following the Manchester Arena attack in May 2017 Having discovered through our quar terly MIA Insights that 80% of organisations would benefit from practical guidance , we were keen to join forces with GSA Global to compile this comprehensive sector-specific roadmap ” Alun Jones, director of protective ser vices at GSA Global, said:

driver’s licence disappearing into a pint of beer,

with this year ’ s tagline ‘Drink a little Risk a lot’ and will run across social media online video, radio, digital audio, podcasts, billboards near to pubs and bars, and in-venue posters and beermats

Future of Roads Minister, Lilian Greenwood, said: Drink driving ruins lives, but even one or two drinks could cause a young person to lose their licence –restricting their freedom to work or meet up with friends

“This is a welcome campaign from THINK!, using ever yday names such as Heineken,

Festive Ordering

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

As

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

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

By William Cotter, Founder &

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

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To

See

Chefs' Buyers Guide

Exploring the Richness of Northern Ireland’s Food and Drink Industry

I recently had the oppor tunity to attend an extraordinar y event highlighting the vibrant food and drink industr y of Nor thern Ireland, thanks to a wonderful invitation from InvestNI who took me on a delightful and most enjoyable tour of Belfast (which I hope to return to in Februar y)!

Hosted in Bangor, the showcase offered an indepth look at the creativity and dedication driving the region's culinar y success Alongside attending the showcase I engaged in immersive experiences from baking traditional Irish goods at a Belfast cooker y school to exploring a globally renowned whiskey distiller y These moments offered an unforgettable glimpse into Nor thern Ireland s hospitality, innovation, and cultural richness

A GROWING PLATFORM FOR CULINARY EXCELLENCE

What began as a modest initiative to connect local food and drink producers with potential buyers has grown into a significant event Today the Nor thern Ireland Food and Drink Showcase attracts over 100 local suppliers and an equal number of buyers from both domestic and international markets This annual gathering has become a vital platform demonstrating the remarkable progress of Nor thern Ireland's food and drink sector The event underscores the region’s growing reputation as a culinar y hub offering oppor tunities for producers to align with global trends and expand

their market reach A FLOURISHING INDUSTRY ROOTED IN INNOVATION

The food and drink sector in Nor thern Ireland has seen impressive growth, fuelled by a commitment to quality and an innovative mindset With exper tise spanning dair y meat baker y and beverages, the industr y reflects both tradition and forward-thinking approaches Organizations like Invest Nor thern Ireland (Invest NI) have played a key role in this success, offering businesses resources such as funding training and suppor t for expanding into new markets By collaborating with thousands of businesses, Invest NI helps foster innovation and resilience across the industr y

It was a pleasure to meet with some of CLH News adver tisers, premier snack supplier Tayto and premier sausage supplier McWhinney's and at the same time sample an abundance of innovative products! Nor thern Irish producers are especially adept at embracing global food trends For instance , the rise of vegan and allergen-free products has inspired local producers to innovate while maintaining a focus on authenticity

FLEXIBILITY AS A COMPETITIVE ADVANTAGE

Cheese That Delivers Gold Star Profits

At Bradbur

, we are

comprehensive range of ser vices and products designed to elevate the out-of-home dining experience As one of the UK’s leading cheese producers, we understand the demands of the food ser vice sector, and our exper t team is dedicated to providing high-quality, innovative cheese solutions tailored to caterers, food manufacturers and hospitality businesses Our extensive por tfolio features a wide array of carefully crafted cheeses, from classic favourites like Cheddar and Stilton to more adventurous ar tisan varieties We

their menus

But we don t stop at just providing exceptional cheeses our out-of-home team goes the extra mile to suppor t your business with bespoke solutions Whether it’s developing tailored cheese blends for your customers, offering exper t advice on cheese pairings, or creating custom promotional materials to showcase our products, we work hand-in-hand with our clients to drive success Such as our ser ve and share cheeseboard, four different cheeses of your choice , cut, down into 30g por tions for mixed margins and ease of use

www bradbur yscheese co uk enquires@bradbur yscheese co uk

One of the defining strengths of Nor thern Ireland’s food and drink producers is their adaptability Operating in a tightly knit industr y allows for close collaboration with customers and the ability to respond quickly to changing demands This flexibility combined with a customer-focused approach, gives local producers a competitive edge , enabling them to excel even in challenging conditions

Invest NI has been instrumental in fostering this agility by helping businesses adjust to market shifts while preser ving their core values The agency ’ s emphasis on skill development, SUPPORTING GROWTH AND SUSTAINABILITY

As Nor thern Ireland’s primar y economic development agency, Invest NI provides comprehensive suppor t to businesses in the food and drink sector From grants and training programs to sustainability initiatives, the agency equips producers with the tools to thrive Its focus on sustainable practices, such as energ y efficiency and waste reduction, reflects a broader commitment to fostering long-term growth in the industr y A CELEBRATION OF CULTURE AND INNOVATION

My journey through Nor thern Ireland s food and drink scene was nothing shor t of inspiring From mastering traditional recipes to experiencing the vibrant culture of Belfast it was clear that the region’s culinar y identity is deeply rooted in passion and creativity The Nor thern Ireland Food and Drink Showcase was more than just an

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, High Oleic Sunflower oil that is less well known and vastly different It is high in Oleic

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 Argent nian

• 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 businesses, culinar y tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen He said: I loved having the oppor tunity to hear the views of some of the rising stars in the industr y which included former National Chef of the Year winners and

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

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

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

What

Five Star Cleaning , Starts With Best In Class Equipment

Forward Vending and Catering Ltd -

Over 35 Years of Experience

Bed Bugs a Rising Concern In The Hospitality Sector

Bar and Cellar Equipment

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

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

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

THE IMPORTANCE OF QUALITY BEER

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

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

WASTE REDUCTION: A BUSINESS NECESSITY

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

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

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

1. Deliver y and Storage

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

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

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

2 Cleaning and Maintenance

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

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

3. Temperature Control

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

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

4. Stock Control and Rotation

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

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

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

5 Beer Line Cleaning

Regular beer line cleaning is essential to maintain freshness and flavour

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

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

6. Glassware

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

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

7. Health & Safety

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

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

SPECIAL CONSIDERATIONS FOR CASK ALES

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

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

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

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

REPUTATION, SALES, AND PROFITS

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

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

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

Reducing Interruptions To Your Drinks Dispense Gas Supply

These

Universal Dispense Systems

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

3R (EPOS) Solutions

Why Bar Tabs Can Boost the Bottom Line

Kitchen Equipment and Fit Out

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

MIWE Smartfresh Lands in the UK

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

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

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

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

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

ACO Grease Traps, Separators and Recovery Units

Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology

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

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

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

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

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

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

RELIABLE FLOAT SYSTEM:

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

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

The feature benefits of induction far outweigh the

Caterquip Ventilation

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

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

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

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

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

COMPACT AND

Kitchen Equipment and Fit Out

Fridge Seals Direct

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

Café Culture - Pavement Profit

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality

many

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

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

Ergonomic

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

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

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

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

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

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

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

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