CLH Digital - Issue #242

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

CHALLENGES AND OPPORTUNITIES FOR THE HOSPITALITY INDUSTRY

This week’s consultation at the House of Commons on the Non-Domestic Rating Bill (front page stor y) offered a stark reminder of the persistent challenges facing the hospitality industr y

The session convened on Wednesday 11 December brought together key stakeholders to examine the long-term sustainability of a sector that remains the lifeblood of UK communities

Industr y exper ts, including Kate Nicholls of UKHospitality and Steve Alton of the British Institute of Innkeeping, voiced their grave concerns about the current trajector y of business rates policy

One “ concern raised” was the fact that hospitality businesses with a rateable value exceeding £500,000 have been dragged into the surcharge categor y, forcing them to shoulder dispropor tionately higher business rates

This move , as pointed out during the discussions, contravenes the intended goals of the policy and fur ther exacerbates the financial strain on an already beleaguered sector

Pubs, in par ticular, have borne the brunt of this burden While the 75% business rates relief has provided a lifeline for many venues, it is far from a panacea, and is due to be reduced to 40% in April

Rising costs in energ y, labour, and supply chains, coupled with recent changes to Employer National Insurance Contributions (ENICs) have compounded the challenges

These ENIC increases, described by many as a severe blow to a sector heavily reliant on par t-time workers, are set to trigger layoffs and closures Alarmingly, up to one in four pubs could face the prospect of shutting their doors for good

The wider economic context adds to the urgency of the issue News that GDP has shrunk again should act as a wake-up call to our “policymakers”

For those steadfastly adhering to economic policies that have repeatedly failed to

deliver sustainable growth, today’s figures ser ve as incontrover tible evidence that a change in direction is urgently required

The hospitality sector a cornerstone of the UK economy cannot continue to weather the storm without more robust suppor t

That said, it’s not all doom and gloom Recent data from market intelligence company Meaningful Vision offers a glimmer of hope for the festive season Their research suggests this December will be the busiest for the hospitality industr y since 2019, with restaurants and bars anticipating 1 5 million more visits compared to 2023 This 3% year-on-year increase in footfall marks a welcome reversal of the -1% decline seen in December 2022

Reflecting on my own days in operations, I remember this time of year as a period of both excitement and intensity Christmas provided a vital oppor tunity to generate the revenue needed to navigate the quieter months that followed It’s hear tening to see that, despite the myriad challenges, venues are gearing up for a busy festive period

However, this seasonal uptick should not distract from the underlying issues threatening the industr y ’ s long-term viability The government must act decisively to ensure that this vital sector can thrive , not just sur vive , in the months and years ahead, or I see a change in leadership within Q1 of next year

The evidence is clear : without targeted inter vention, the future of the UK’s hospitality industr y hangs in the balance 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

Business Rates “Barrier to Investment”

(CONTINUED FROM FRONT COVER)

AN INDUSTRY UNDER STRAIN

David Simmonds Shadow Minister for Housing Communities and Local Government highlighted the importance of the hospitality sector to the UK economy

However UKHospitality (UKH) chief executive Kate Nicholls argued that the current system overburdens the sector

“In evidence to the Public Bill Committee on the Non-Domestic Rating (Multipliers and Private Schools) Bill, UKHospitality said the plan to introduce differential multipliers would help level the playing field for high street businesses

Under the proposals, proper ties with a rateable value below £500,000 could benefit from a multiplier that is 20p in the pound lower than the small business multiplier, and UKHospitality urged the Government to implement that maximum discount CORRECT OVERSIGHT

Ms Nicholls also raised concerns in her evidence that some hospitality businesses with a rateable value over £500 000 have been dragged into the surcharge categor y and face paying higher business rates something which goes against the intention of the policy

These businesses are significant employers in the areas they operate This is par ticularly the case for businesses operating in coastal communities, where they are often the largest employer in the area

UKHospitality suggests two solutions to correct this oversight:

1 Exc luding hospitality businesses with a rateable value over £500,000 from the higher multiplier surc harge; or

2 A c lear minister ial direction that hospitality businesses wi l have a zero uplift on current levels , as the Bill allows for mult p e multiplier s above £500 000

This solution will ensure the spirit of the reform remains intact, which intends to redress the decades-long over taxing of hospitality Annually, the sector has paid 10% of business rates, while contributing 3% of eligible turnover – an overpayment of £2 4 billion BROKEN SYSTEM

Commenting after the session, Ms Nicolls said: “We have campaigned for substantial business rates reform for years and I’m delighted that the Government is taking decisive action to fix this broken system ”

“A permanently lower level of business rates will hugely benefit hospitality businesses and, crucially, rebalance a system that has unfairly over taxed the high street by billions of pounds

“After decades of paying significantly more than their fair share , this Bill should provide maximum benefit for hospitality businesses to make up for this overpayment and give them the financial headroom they desperately need in the years ahead

“However, we do have concerns that the current proposals inadver tently bring hospitality businesses into scope for the surcharge

“I’m confident that the Government didn’t intend for this reform to increase business rates bills for any hospitality businesses, so they will presumably be keen to address this oversight as this legislation goes through Parliament ”

Ms Nichols added that if the maximum discount available in this Bill was applied to hospitality, businesses in

communities would see a reduction in their bills

THE PUB SECTOR’S UNIQUE BURDEN

Steve Alton, CEO of the British Institute of Innkeeping (BII), outlined how pubs are dispropor tionately affected Despite the 75% relief saving many venues, rising costs in energ y, labour, and supply chains have compounded financial difficulties Alton also criticised recent changes to Employer National Insurance Contributions (ENICs), describing them as a severe blow to a sector heavily reliant on par t-time workers

“The financial outlook remains precarious for many operators,” Alton said, adding that 80% of BII members fear their businesses will become unprofitable under the current measures “One in four pubs could close next year, resulting in significant job losses and devastating community impacts ”

A CALL FOR LONG-TERM CERTAINTY

Both Nicholls and Alton emphasised that a permanent reduction in business rates is essential to unlocking investment and ensuring the sector s future Alton noted that pubs, often described as the hear t of their communities, provide more than just food and drink They offer social hubs that combat loneliness, improve public safety, and drive local economies

“Ever y £3 spent in a pub generates £1 for the Government,” Alton remarked “Reducing the tax burden would enable venues to reinvest, create jobs, and innovate , ensuring their long-term viability ”

THE ROAD AHEAD

As the first quar ter of 2025 approaches concerns about closures are mounting Sacha Lord Manchester’s night-time economy adviser, warned that the combined pressures of ENIC and business rate hikes could lead to the permanent loss of thousands of venues

“Communities suffer when pubs close , ” Lord stated “A pub is not just a place to enjoy a pint; it’s a vital par t of the social fabric ”

WALES EXTENDS RELIEF

In the draft Welsh Budget published Tuesday December 11, the Welsh Government has extended 40% business rates relief for hospitality and leisure businesses as called for by UKHospitality Cymru It has also capped any increase to the business rates multiplier at 1%

David Chapman, Executive Director of UKHospitality Cymru, said: “Continuing 40% business rates relief for hospitality businesses was absolutely critical and I m delighted that the Welsh Government has listened to and acted on our calls for an extension ”

Emma McClarkin, CEO of the Welsh Beer and Pub Association, said: “We have been loud and clear that the Senedd needed to maintain the vital business rates relief, which so many pubs rely on to counter the soaring cost of business they face ”

“We welcome Government heeding our warnings in this draft Budget and this relief, which amounts to £4 3 million, should bring pubs across Wales a much-needed sigh of relief and confidence to keep investing ”

“It is also concerning that there is no mention of wider rates reform in the draft Budget; we continue to call for them to commit to meaningful long-term reform which will allow pubs in Wales to carr y on pouring hundreds of millions of pounds into the economy and suppor ting tens of thousands of jobs

Meanwhile , Housing and Communities Minister Jim McMahon assured the sector that the Government is committed to suppor ting hospitality businesses through targeted relief and reforms However, he acknowledged that limitations remain

How The Hospitality Sector Can Unlock Deeper Loyalty and Create “Forever Customers”

By Geoffrey Ryskamp, Vice President and Executive Advisor of

As the festive period draws ever closer, the hospitality sector is braced to deliver what is hoped will be a ‘bumper Christmas’ Consumer Intelligence research found that hospitality businesses experienced a surge in sales last year –generating year-on-year sales growth of 8 8 percent – leaving them eager to replicate , if not exceed, it this year

However while capitalising on the Christmas rush has a key role to play in the industr y ’ s success the value of cultivating long-term customer relationships – and capturing the “forever customer – mustn t be ignored in the process

THE VALUE OF CUSTOMER LOYALTY

Recent research has shown that customer loyalty arises from good experiences and great quality products

Respondents who identify as brand loyal are 1 8 times more likely to care about having the best experiences, and almost twice as likely to care about the quality of a company ’ s products

Most interestingly, the research reveals that good experiences influence loyalty more than price This means it’s not just about getting people through the door with a great promotion; customers want the ser vice received and the products ser ved to present a seamless and consistently good experience above anything else

Such is the power of a great experience , that it can conver t a customer into a brand advocate – a guest so delighted with their stay that they rave about it to their friends, family, and followers, and in turn conver ts others into repeat customers The flip side? A bad experience can be detrimental to a brand Nearly 60 percent of respondents say there is at least one brand they will never buy from again due to a bad experience What’s more , one in eight customers will abandon a brand after a single bad experience

The stakes are high, but it’s impor tant to remember here that customer loyalty is not binar y – customers are not either “loyal” or “not loyal ” Most customers feel some degree of loyalty towards brands, but only 25

percent would define themselves as ver y loyal Ultimately, the takeaway here is that loyalty matters, so the hospitality sector must build on this in its quest for the “forever customer ”

THE POWER OF REWARDS

When it comes to loyalty in the hospitality sector, nothing has more power than the customer reward programme Loyalty programmes are a favourite within the industr y for providing insights into the customer base and acting as a valuable direct marketing tool – and customers equally appreciate them Recent research has found that 78 percent of hotel customers say that rewards programmes influence their decision to choose one brand over another

This is a compelling insight, underscoring the impor tance of robust, engaging loyalty programmes Par ticularly in the hospitality sector, where differentiation can be challenging, loyalty programmes are a powerful tool to create lasting connections with customers and drive repeat business

The same research also highlights that 63 percent of consumers expect better ser vice as members of these programmes This tells us that the hospitality sector must go beyond basic reward structures to engage and retain customers fully So what strategies can achieve this?

USING TECHNOLOGY TO ELEVATE EXPERIENCES

The real oppor tunity lies in leveraging technolog y to enhance these programmes by personalising experiences, anticipating needs, and proactively addressing potential issues for loyalty programme members

A great strateg y marries technolog y with investments in customer-facing teams’ human-centric skills, so that they can connect with customers on a deeper level This could involve using AI to analyse past guest preferences and behaviours, integrating CRM systems with in-hotel/in-restaurant technolog y to empower staff to provide customised ser vice , or implementing real-time feedback mechanisms to respond to guest concerns immediately

Understanding and acting on customer signals from various sources can be the key to unlocking deeper loyalty and enabling hospitality establishments to deliver on the heightened expectations of their rewards programme members By creating seamless, personalised experiences that truly make guests feel valued, the sector can drive repeat visits, increase customer lifetime value , and, ultimately, foster lasting loyalty

Clapton Hart Pub Reopens After Being Rescued From Closure

– Just In Time For Christmas!

Needs

Travel and Hospitality, Medallia (www medallia com)

Restaurant Visits To Rebound This Christmas, But Consumer Spending Remains Low Amid Rising Costs

ther price hikes ”

Growing International Travel Drives Up UK Hotel Bookings for Christmas: SiteMinder

International bookings are driving the surge , rising by 10% annually to 34% of total bookings at UK hotels this year, compared to 31% during the same period in 2023 The top five source markets behind

For its par t, London is set to experience a New Year’s booking boom, with reser vations up 18% year-year for the period 28-31 December The average length of stay at London’s hotels is up 8% during this period, from 2 45 days last to to 2 66 days this year, while average lead times have increased 2%, from 73 30 days to 74 79 days

British travellers are also among those most on the move globally, and are set to feature within the top five source markets for the week 21-25 December for all major tourist destinations, from Australia and Thailand to the US and Spain

James

As Christmas approaches, UK hoteliers will have an added reason to celebrate this year These latest figures underscore the UK’s status as a leading global destination, while London remains one of the world’s cities of choice for travellers looking for an exceptional New Years’ experience ” Bishop adds: “Our data on length of stay and lead times suggests that, whether visiting family or getting away for the holidays, guests at UK hotels increasingly seek engaging local experiences this festive season, and are planning ahead to get the most from their stay To reap the full rewards of this positive development UK hoteliers must ensure they are offering their guests personalised, seamless experiences This will allow hotels to maximise revenue as 2024 draws to a close , and benefit from both lasting loyalty and positive reviews as we head into 2025 ”

SiteMinder s data is based on UK-wide hotel bookings for the period 2125 December, and bookings at London hotels for the period 28-31 December, as measured on 3 December 2024

SiteMinder’s Changing Traveller Repor t 2025 shows two-thirds (65%) of travellers globally are now more likely to travel for an event, with family reunions/celebrations topping the list While almost half (46%) plan to book a standard (basic quality) room, the majority will splurge ‘where it matters’, with 87% willing to spend on extras like breakfast (47%), room size (30%) and views (28%) Four-in-five also intend to seek out experiences on site at their accommodation

Bishop, SiteMinder s Vice President of Ecosystem and Strategic Par tnerships, says:

Photo Cred t Zetong Li

Does The Chancellor’s Budget Leave Hospitality At A Crossroads?

By Giles Fuchs , Owner and Co-Managing Director, Burgh

The Chancellor’s Autumn Budget brought with it rising costs and diminishing suppor t for hospitality, retail and leisure businesses, and is expected to push many businesses to the brink Increased National Insurance Contributions (NICs) minimum wage rises and the withdrawal of business rates relief will create only add to the financial strain

As the custodian of Burgh Island Hotel, a beacon of heritage and luxur y off Devon’s coast, I have a deep understanding of how these policies jeopardise operations and the broader cultural fabric of our regions Hospitality employs 3 5 million staff the third-largest sector nationally and drives tourism across the UK Its significance to the economy cannot be overstated, and the government has to rethink its approach to avoid irreparably damaging this vital sector

NIC

RISES THREATEN EMPLOYMENT

The planned rise in NICs is a heavy blow for labour-intensive industries like hospitality Businesses already struggling with tight margins will find it harder to maintain staffing levels, par ticularly in rural and coastal areas where operational flexibility is limited Many will face an impossible choice between job cuts and price rises which risk alienating cost-conscious consumers

At Burgh Island Hotel, our skilled and dedicated team has always been a priority Our employees are the hear t of what we do, enabling us to deliver exceptional experiences to guests and uphold our reputation as a premier destination Naturally, the increasing costs make hiring and retaining talented staff more challenging for many hospitality businesses, though we are for tunate to have the resources to continue doing so A nuanced approach from the government is needed to prevent widespread job losses and ensure these vital businesses can continue contributing to local economies

MINIMUM WAGE RISES:

A DOUBLE-EDGED

SWORD

Fair wages are a principle we at Burgh Island Hotel wholehear tedly suppor t For many businesses the upcoming 6 7% increase in the minimum wage compounds financial pressures Hospitality, already burdened with high costs, risks seeing closures, especially among smaller venues While larger organisations may absorb the added costs many smaller venues will struggle to do so The cumulative impact of rising wages, NICs, and other operational expenses risks pushing many businesses over the edge This can par ticularly impact rural areas where local employment is essential for community well-being A phased or regional approach could mitigate these risks

ENDING BUSINESS RATES RELIEF

The withdrawal of 75% business rates relief for the hospitality, retail, and leisure sectors could not come at a worse time For many businesses, this relief has been a lifeline , enabling them to weather the pandemic and navigate the economic uncer tainty that followed Removing it risks destabilising the sector just as it begins to recover

At Burgh Island Hotel we were in the position to be able to reinvest in our proper ty, preser ving its unique Ar t Deco heritage and enhancing the guest experience These reinvestments not only suppor t the hotel’s long-term viability but also contribute to the local economy by creating jobs and sustaining par tnerships with local suppliers However, other hotels may not be so lucky The removal of hospitality rates relief will almost cer tainly see many establishments lose their ability to maintain

and improve their facilities and by extension, their appeal to tourists as their goal will simply be to stay afloat

A JAZZ ENSEMBLE IN POLICY

In a jazz ensemble , ever y musician must harmonise with the others for the performance to succeed A trumpet out of sync or a drummer too loud can ruin the melody Similarly, the government’s policies must work in concer t to suppor t the hospitality sector rather than create discord Targeted measures, such as the extension of business rates relief and a phased approach to wage and tax changes, would help ensure the industr y can adapt without losing its rhythm

The hospitality sector has proven its resilience time and again, but it cannot sur vive without suppor t Policymakers must engage directly with business leaders to better understand the unique pressures facing the industr y and develop solutions that safeguard its future

Collaboration between the government and the industr y is essential By engaging directly with hospitality leaders policymakers can better align their strategies with the sector’s needs, fostering innovative and practical solutions that protect jobs, suppor t businesses, and maintain the UK’s position as a leading tourist destination

At Burgh Island Hotel, we remain committed to delivering exceptional guest experiences, suppor ting our community, and preser ving our heritage For other venues, however, achieving these goals depends on a fair and suppor tive policy framework The Autumn Budget risks creating insurmountable barriers for businesses across the sector Without immediate action, the consequences could be devastating not just for businesses but for the millions of people who depend on hospitality for their livelihoods

Hospitality is more than just an industr y; it is a vital par t of the UK s identity and economy We must not allow shor t-sighted policies to jeopardise all that we have built Like jazz, success requires ever yone playing their par t in harmony It is time for the government to step up and ensure the sector can continue to thrive

75% Of Night Time Economy Staff Fear Budget Tax Raid Could Lead To Job Cuts Or Reduced Shifts NTIA Poll Reveals

The Night Time Industries Association (NTIA) has released the findings of a new poll examining the effects of the upcoming tax increases from the Autumn Budget on employees and consumers within the night time economy Conducted across 200 par ticipants – 100 employees and 100 consumers – the sur vey offers a snapshot of opinions on financial outcomes, spending habits, and the broader implications for businesses in the sector

This follows the release of a damning repor t from KPMG accountants and the Recruitment and Employment Federation highlighting that job vacancies have seen the sharpest fall for 4 years following the Chancellors budget tax raid Michael Kill, CEO of the NTIA says: “While the minimum wage increase is designed to provide financial relief, our recent sur vey reveals significant concerns from businesses employees and consumers within the night time economy Rising living costs, coupled with increasing pressures on businesses, mean the intended benefits risk being overshadowed by mounting challenges

“Today’s damning repor t from KPMG, showing job vacancies have seen their sharpest fall in four years following the Chancellor s Budget tax raid on businesses, substantiates the findings of our sur vey These developments highlight the real and growing concerns for businesses struggling to stay afloat, employees facing uncertainty, and consumers feeling the squeeze Policymakers must urgently address these issues and provide targeted suppor t to ensure the resilience of this vital sector amid ongoing economic shifts ”

KEY INSIGHTS FROM THE POLL:

EMPLOYEE PERSPECTIVES

-50% believe rising living costs will negate the benefits of the wage increase -75% express concerns that businesses may face financial strain potentially leading to reduced shifts or lay-

-37 2%

anticipated price hikes

-Conversely, 34 9% say higher prices could reduce how often they go

LONG-TERM FINANCIAL STABILITY

-Half of employees (50%) do not expect the wage increase to significantly improve their

or savings

-None of the staff sur veyed feel the increase will lead to greater financial stability

The results reveal critical challenges for the night-time economy Rising operational costs compounded by inflation and wage increases are likely to strain businesses already navigating precarious conditions Simultaneously consumer price sensitivity and potential spending reductions could fur ther threaten the sector’s stability

How Digital Payments are Helping the Hospitality Industry Ring in Record Holiday Sales

By Ashley Arlott, SVP

Th European hospitality industr y is preparing for an estimated 30% ease in foreign visitors this holiday season a boon for otels, restaurants, attractions, and other tourism-reliant businesses But as tourism surges, so too will non-cash transactions, which are predicted to skyrocket in the next few years, putting unprecedented strain on digital payment infrastructure

Indeed, advanced digital payment solutions have become a cornerstone for delivering smooth experiences to consumers, but also safeguarding financial transactions against fraud or technological failures during peak periods

Unfor tunately outages cost businesses over $400 billion in revenue each year as well as long-term impacts on brand eputation

e bottom line: If businesses don’t want to lose out on a g holiday season, they must prioritise efficient, secure , and scalable payment solutions

INTEGRATED PAYMENT SYSTEMS

Integrated and unified Point-of-Sale (POS) systems have transformed the hospitality sector by centralising payment processes across different touchpoints – from hotel check-ins to restaurant dining to spa ser vices

This allows merchants to glean long-term data-driven insights from across their entire business, which they can leverage to offer targeted promotions, enhance ser vice and efficiency, and drive sales overall

For instance , a hotel chain using an integrated POS system can automatically apply loyalty rewards at checkout based on customers' purchases and experiences from prior trips at any associated hotel This not only makes applying discounts and promotions a seamless process but creates a smoother loyalty-building experience for guests It’s a tech-driven approach to hospitality that caters to current customer expectations and establishes a seamless foundation for advanced analytic applications for personalised upselling

The food ser vice sector is leading this trend 60% of all operators are using POS data to power loyalty programs with 51% creating personalised offers based on previous buying habits Another 54% of operators

Brighton’s Deadwax

deploy POS insights to tailor promotions such as upsell and discount offers’ while 50% of restaurants rely on POS insights to optimise team efficiency for processes like staffing decisions and performance evaluations

We expect these numbers to rise even fur ther as more businesses begin to see the vast potential of integrated systems for refining customer interactions and driving revenue

FRAUD PROTECTION

Fraud prevention remains a top priority for hospitality providers, par ticularly during peak travel seasons due to the high volume of cross-border transactions According to the European Central Bank, 71% of card fraud cases and nearly half of other fraudulent payments last year involved cross-border payments

Some common payment scams include chargebacks from false claims of unsatisfactor y ser vices; card testing, where thieves make small purchases on stolen cards to verify validity; and identify theft, where stolen personal information is used to book ser vices or make transactions

To counter this, businesses can employ Europay, Mastercard, and Visa (EMV) compliant systems and contactless payment technologies they minimise touchpoints and accelerate transaction speed, reducing common fraud risks and ensuring payment card compliance while enhancing trust

When paired with advanced encr yption and tokenization technologies and AI-driven optimisation, these payment technologies can ensure secure customer data, offering peace of mind for both them and their customers Modern payment platforms that leverage AI have been also proven to reduce false positives in fraud detection by up to 85%

HAP-PAY HOLIDAYS!

As foreign travellers revel in Europe’s charming Christmas atmosphere , next-gen integrated payment solutions will be vital in addressing heightened transaction volumes and cross-border fraud risks in the hospitality sector

In today s B2C landscape , digital payment technologies are not just a convenience: They are a critical enabler of operational success and guest satisfaction during the busiest times of the year By adopting integrated systems and securing contactless options and scalable infrastructures, the European hospitality sector is poised to deliver exceptional ser vice while safeguarding financial transactions, regardless of traffic

Businesses that invest in these systems will be better equipped to meet the challenges and capitalise on the oppor tunities of a record-breaking travel season

Reimagined

Hilton Global Foundation Names Only A

Pavement Away As One Of Its 2024 Grantees

Only a Pavement Away the national charity suppor ting people facing homelessness and those wanting to rebuild their lives through employment in hospitality, is one of a handful of global not-for-profit organizations, selected by the Hilton Global Foundation, to receive a grant as par t of a record £4 2m commitment to make a positive social difference for communities around the world

The grant will enable Only A Pavement Away to place 300 people into hospitality jobs and provide 900 individuals with access to employment oppor tunities in the UK

Launched in 2019, the Hilton Global Foundation works to create a better world for travel by suppor ting organisations tackling environmental and social issues such as pover ty, career development and protection of the destinations where people live , work and travel

The charity is renowned for its exper tise in suppor ting people at risk of homelessness back into employment and already works in par tnership with Hilton to deliver employability programmes It’s flagship programme , Passpor t 2 Employment, is an immersive five-day hospitality experience , where candidates study and work on site hear from employers about the skills and work ethic they’re looking for as well as giving those on the course the oppor tunity to road-test roles behind reception bar or kitchen Currently 80% of candidates who

UK’s GDP Falls for a Second Consecutive Time

The UK’s Gross Domestic Product (GDP) declined by 0 1% month-on-month in October for the second consecutive time and below expectations of 0 1% growth, and follows a fall of 0 1% in September and growth of 0 2% in August

The latest fall was largely because of a decline in production output of 0 6% following a drop of 0 5% in September

Despite contracting GDP, many industr y exper ts predict that the Bank of England will still hold interest rates at its meeting next week

Kate Nicholls, Chief Executive of UKHospitality, said: “Today’s figures are extremely worr ying and show just how fragile the UK economy remains

“The economy shrinking in October reflects a concer ted slump in consumer, business and investor confidence This was before the Budget, which dealt businesses yet more costs the consequences of which are still to come

“The changes to employer NICs, par ticularly the lowering of the threshold, hits hospitality disproportionately hard and has already slammed the brakes on any investment decisions which are much-needed to drive growth

“We are continuing to urge the Government to rethink its decision to go ahead with this damaging

change in its current form, and instead work with industr y on alternatives that mitigate the impacts on businesses, team members and economic growth ”

Isaac Stell, Investment Manager at Wealth Club said:

The UK economy continued to lose momentum during October as GDP contracted by 0 1% These latest figures will send a chill through the corridors of Westminster, as the Government’s growth agenda looks increasingly at risk and almost cer tainly opens the door to the possibility of one final rate cut before the year is out

Ser vices output, the engine room of UK economic growth, recorded no growth in October, while Production and Construction declined by 0 6% and 0 4% respectively

This latest reading fur ther compounds the negativity surrounding the government’s latest Budget following the increase in taxes on businesses which will potentially slow growth even fur ther With more and more companies stating they will cut back on hiring and investment to deal with the rising costs related to the Budget, the question will be , where will Growth actually come from? However, given this latest decline , there is a real possibility that the BoE could cut rates at their December meeting, helping to deliver some much-needed festive cheer to the UK PLC and consumers alike ”

The Smiths at Gretna Green Hotel and Rational cooking systems –the perfect match

Located in the picturesque town of Gretna Green, Scotland, this luxurious 4-star hotel is renowned for its exceptional service, particularly in the realm of weddings Head Chef Charles Gachomo and his team play a pivotal role in maintaining the hotel’s renowned reputation

The Smiths at Gretna Green Hotel prides itself on culinary excellence, serving breakfast, lunch, dinner, and award-winning afternoon tea, often catering to multiple weddings in a single day, sometimes as many as 6-10 weddings To ensure the highest standards of food preparation, the hotel relies on Rational’s intelligent iVario advanced bratt pan and iCombi Pro combi-steamer cooking systems, which guarantee efficient and top-quality service for every event

Chef Gachomo enthusiastically shares his experience with the game-changing iVario cooking system, stating, “Before Rational, I used a six-ring burner and a traditional hot plate, which was predominantly gas Ever since I purchased the iVario, it’s a lot more energy-efficient, more consistent, and faster The chefs in the kitchen enjoy using the iVario I consider it the Lamborghini of the kitchen ”

Furthermore, Gachomo praises the iCombi Pro for its exceptional finishing processes, particularly for plated vegetables and cooked meats served at weddings He explains, “It only takes eight minutes to finish a plate that’s ready to go to the guest, as if you’ve just cooked everything from scratch It’s an amazing piece of equipment and a great additional chef in the kitchen ”

Chef Gachomo also highlights the iCombi Pro’s versatility, noting, “I previously had the SelfCookingCenter, so it was an easy choice for me to go for the newer version ” The iCombi Pro has become integral to the hotel’s daily operations, excelling in tasks like breakfast preparation, baking cakes for afternoon teas, and catering to corporate events With its intuitive on-screen instructions and inbuilt recipes, the iCombi Pro simplifies processes and reduces the skill set required for consistent results “All the products come out perfect, always, he says

For larger-scale events like weddings and conferences, the iCombi Pro’s finishing capabilities ensure flawless execution “Based on the weddings we do; it only takes eight minutes to finish a plate

It’s like you’ve just actually cooked everything from scratch,” Chef Gachomo explains The ease of use, advanced technology, and environmental benefits make it indispensable, aligning with the hotel’s commitment to sustainability

The iVario is equally transformative, particularly in handling high-demand days Chef Gachomo emphasises its intelligent features, including the ability to deep fry, pressure cook, and utilise different cooking zones “It’s so easy to clean and reduces the amount of time and labour, he says The even heat distribution and efficiency have drastically improved the kitchen’s output, enabling the team to serve hundreds of guests with precision

The impact of Rational’s systems extends beyond efficiency to addressing broader industry challenges, such as chef shortages “With the hospitality industry facing a huge shortage of chefs I think every kitchen needs an iVario ” Chef Gachomo says Rational’s solutions enable his team to deliver exceptional quality while reducing labour demands, ensuring the Smiths at Gretna Green continues to uphold its reputation for excellence

Are you ready to take your kitchen to the next level?

Book a free consultation visit with an expert Rational sales manager to discuss your kitchen goals:

or call: 01582 480 388

L AD Up And Spirits Down In Solid Start To Christmas

Year-End Sees Multiple Operator Celebrate Hat-Trick

and utilities

During his 40 years in the industr y Donal’s business has operated around 500 pubs, providing jobs for over 2500 employees Donal says: “I have good relationships with Business Development Managers If there s a failing pub, I go and have a look I shy away from high end food pubs because of labour issues Getting staff has been the toughest challenge over the years ”

“A lot of the success of our pubs is because they’re based in strong community areas offering consistent local suppor t Although the environment is challenging there is still demand Takings

We spent a lot of money during covid when

redecorating, and

gardens Our gardens are doing exceptionally well now, even in November I am beginning to hand over the reins to the family In

were

I have been tr ying to retire for five years and am still here! I Just love the business ”

Says Tim Galligan, Operations Director for Star Pubs: “Donal’s passion for the industr y is evident in the success of the family business and that so many of his children have decided to follow in his and Marion’s footsteps It’s an honour to give Donal this well-deser ved award He lives and breathes pubs Running a significant number of pubs to a high standard is an achievement at any age but at 75 Donal is setting the bar high! I wish him well and to continue enjoying running his great pubs ’’

2025: A Year When Technology Will Be Pivotal and Demand Growth Polarises

2025 will be a year when technolog y will play a central role in ever y area of conferences and meetings from operations to marketing Demand will polarise with luxur y growth continuing while at the other end automation efficiency and productivity will be critical to success

These will be the key trends in the sector according to Wyboston Lakes Resor t

Steve Jones, CEO believes “ we will see fur ther polarisation of offerings in sectors that are labour heavy such as hospitality, with the size of the squeezed middle growing Luxur y as a segment will continue to grow, as will the rates charged and the opulence delivered, and at the other end of the spectrum automation, efficiency and productivity will be critical to success Operators who sit at neither end of this spectrum will have to decide which way they are going in order to remain relevant ”

Richard Smith, Chief Commercial Officer expects “shor ter lead confirmations, reflecting the wider economic landscape as clients enquire , but then hold off on confirming for as long as possible However, conversely, we will see larger events higher budget events commit fur ther out as they seek cer tainty of price location and quality of ser vice/venue ”

Richard adds “ more hotels outside London are likely to focus on increasing the conference and training share of their business mix This could lead to pricing instability in the mid-market, medium sized event marketplace Negotiations will continue to be complex and lengthy especially around rate and cancellation terms ”

On the pricing theme , Julie Ireland, Chief Financial Officer & Company Secretar y expects “prices will increase as the effects of the budget kick in especially in the hospitality and retail sectors

With the pressure on costs driven by the budget, venues will be looking to apply technolog y even fur ther Steve Jones also highlights, for instance , how automation and the use of technolog y can help to challenge what is seen as ‘good ser vice , removing barriers and speeding up ser vice “I have waited an age for the bill in Michelin starred restaurants when I would have happily paid via QR code ”

“Technolog y will remain pivotal, not just for operations but for creating immersive experiences, says Louisa Watson, Marketing Director & Sustainability Lead “Vir tual and augmented reality for event previews, AI-powered event apps, and seamless hybrid event solutions will differentiate successful venues

“I think the demand for unique , tailored experiences will continue to grow, par ticularly in the MICE sector Customers expect venues and events to cater to their specific needs, whether through curated delegate journeys, personalised digital interactions, or bespoke on-site ser vices

As a venue committed to its mantra of ‘ more sustainable , no apolog y ’ Louisa Watson and her colleagues focus closely on trends in sustainability next year “Marketing effor ts will need to emphasise genuine sustainability practices Guests and event planners are increasingly drawn to businesses that go beyond greenwashing and demonstrate measurable environmental impact, such as carbon-neutral events or waste-free catering

“The "S" in ESG will come in to play a lot more and I think we will see collaborative campaigns with local par tners, charities, or even other venues Marketing initiatives that tell a stor y of giving back or engaging with local culture resonate deeply with audiences and can strengthen brand equity I believe we will see the power of community and event legacy growing Event planners are increasingly asking how events can leave a lasting legacy, benefiting local communities through job creation, charitable par tnerships, or sustainable supply chain practices Marketing campaigns should highlight these social contributions as par t of the value proposition

“The “S” also encompasses diversity and inclusion, and this will take centre stage in 2025 Venues need to ensure they cater to diverse audiences, with accessible spaces, inclusive marketing language , and accommodations that respect cultural, dietar y, and personal preferences

What Wyboston Lakes Resor t would like to see:

‘Stronger collaboration between industr y associations to ensure the Business Events sector takes its rightful place in the government’s mind as a critical contributor to the economy and society,” is what Louisa Watson,

Marketing Director & Sustainability Lead would like the industr y to achieve

“By working together with one voice , we can ar ticulate the immense value our sector brings not just in revenue generation but in fostering innovation, education, and global connections A coordinated effor t would enable us to influence policy, secure vital suppor t, and ensure the UK remains a top destination for world-class events ”

Chief Commercial Officer Richard Smith agrees, adding positively that “associations are increasingly working in alignment but this needs to accelerate at pace for meaningful representation and positive pressure to be exer ted ”

While the whole team would sincerely like to see Business Rates Reform, they also agree with Julie Ireland, Chief Financial Officer & Company Secretar y in hoping for ‘positive growth in the economy to couple with the investment initiatives we are making to keep our business dynamic ”

This dovetails with the wishes of CEO Steve Jones With Wyboston intending to invest fur ther in sustainability initiatives, Steve would like to see ‘the red tape around green energ y to be turned on its head

“Instead of spending years and six figure sums on fees to see if we can, possibly, be allowed to make and distribute energ y around our site , I would like this permission to be automatically granted and the approvals just subject to verification ensuring they are safe and appropriate in much the same way permitted development is allowed on smaller home extensions ”

A New Chapter for The Copley Arms: 17th Century Pub in Hessenford Reopens with a Fresh Look

A 17th-centur y village pub in Hessenford has reopened this month with a fresh look and new management

Hannah Mayne and Jared Lothian reopened The Copley Arms which is owned by St Austell Brewer y, in Hessenford near Seaton in Cornwall last weekend, unveiling its cosy refurbishment to locals and visitors

No strangers to the pub world, the couple have been running the Castle Inn in Lydford since 2019, which was crowned Devon's Pub of the Year at the 2023/24 Devon Tourism Awards

Hannah said: “We were so excited to take on The Copley, as it sits in such a great location in the lovely village of Hessenford It’s in a great spot close to Torpoint, Saltash, Plymouth, Looe , and Liskeard It’s also ideal for people visiting or from popular spots such as Polperro as well as Downderr y and Seaton, which are only a stone’s throw away

“We want the pub to ser ve as a community space for all – it’s such a fantastic pub with loads of space , and it’s in a great location; it just

The Copley Arms is one of more than 120 pubs in St Austell Brewer y ’ s leased and tenanted estate across the South West, which includes Hannah and Jared’s first pub The Castle Inn

Clive Greene , Head of the Tenanted Estate for St Austell Brewer y, added: “It’s fantastic to have people inside the business who are excelling and growing with us Hannah and Jared are great business par tners who have reinvigorated The Castle Inn in Lydford

Since becoming business par tners at The Castle , Hannah and Jared s team has gone from strength to strength They star ted out with 10 employees, which has now quadrupled – showing how hard Hannah and Jared have worked in making the pub a popular destination for locals and visitors alike We’re looking forward to seeing what they do at The Copley Arms and bringing their brilliant touch to another much-loved pub ”

Wyboston Lakes Resor t director s

Business Rates Relief Extension Much-Needed For Welsh Hospitality

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• A coastal hotel would see its rates bill increase by £18 700 next year and its increased rates would be £19,000 higher than an English equivalent

Food Hygiene Training Experts Share

Tips on How to Prevent E. coli

A recent outbreak of E coli in the United States is being blamed on McDonald's hamburgers, according to the Centers for Disease Control and Prevention (CDC)

E coli is a common cause of food poisoning Whilst most strains of E coli bacteria are harmless, some are pathogenic , meaning they can cause serious illness or even death

Katie Mar tinelli, Learning and Development Lead at food hygiene training exper ts High Speed Training, explains the causes of E coli and how to prevent E coli in food

Katie Mar tinelli said: “E coli - full name Escherichia coli - is a type of bacteria that’s usually found in the intestines of humans and animals Most strains of E coli are harmless to people but others can cause serious gastrointestinal illness - or food poisoning

“E coli can be contagious and spread from person-to-person or from animal-to-person Most foodborne E coli is caused by one par ticular strain that is likely to develop on food products in the temperature danger zone , between 8 °C and 60 °C ”

WHAT CAN CAUSE AN E COLI INFECTION?

E coli originates in the intestines of humans and animals - most commonly cattle - and causes food poisoning when a person consumes food or drink contaminated with the bacteria

E coli infections are often caused by:

• Eating contaminated food - in par ticular, unwashed raw vegetables , salad and fruit, or undercooked meat

• Dr inking contaminated water - if the water supply has been inadequately treated, then E coli bacter ia may remain This inc ludes water for dr inking or water used for cooking

• Touc hing infected animals - cattle are par ticu ar y susceptible to E coli bacter ia and people can catc h E coli by touc hing them or coming into contact w th their faeces

Touc hing infected people - E coli can be spread by coming into contact with people who already have E coli food poisoning

• Contaminated surfaces - improper handwashing, espec ally after using the toilet and after handling muddy vegetables can eas ly cause cross-contamination

• Undercooked meat - specifically undercooked beef products , suc h as burger s

Katie Mar tinelli said: “One type of E coli that causes food poisoning is E coli O157:H7, which produces a toxin which causes illness In the worst cases, this toxin can destroy red blood cells and lead to fur ther complications, such as hemolytic-uremic syndrome (HUS) and kidney failure

“This is why it is vital to ensure that food is free from E coli If you prepare handle or ser ve food in your job then the law requires you to be trained in food safety procedures, including preventing the spread of E coli Our range of online Food Hygiene Courses features a variety of food safety training for all industries, roles and levels ” HOW TO PREVENT AN E COLI INFECTION

Following good hygiene and safety practices such as the ones below will help you to prevent E coli exposure:

Wash your hands properly - it s essential you wash your hands before handling food, after handling raw or muddy food, after contact with animals and after using the toilet Effective handwashing prevents cross-contamination of harmful E coli bacteria

Wash vegetables, salad and fruit thoroughly - before using them for cooking, ensure all fruit, vegetables and salad ingredients are washed

Bolsius Professional

Keep

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1,400 Greene King Pubs To Host ‘Community Table’ Days To Combat Loneliness This Christmas

This Christmas, more than1,400 Greene King managed pubs will each host a Community Table day during December This initiative is par t of Greene King’s ‘Closer Communities’ year-round programme , designed to suppor t those who may be more vulnerable to feelings of loneliness, with the ‘Community Table’ day providing extra suppor t over the festive period

The programme will bring together as many as 11 000 people with a free two-course festive meal to help provide much-needed companionship to individuals within their local communities during the holiday season

This comes as the latest research from the Eden Project, the charity par tnering with Greene King for this initiative , found that 1 in 8 UK adults (13%) repor t feeling lonely often or always The charity found that those most affected by severe loneliness are women, younger adults, people with a disability, people from minority ethnic groups, and people on low household income

The “Community Table” initiative will reach communities up and down the countr y with pubs including The Salt Quay pub in South London hosting a complimentar y meal for local pensioners and the Old Bank Bar in Dundee opening its doors for 20 people from a local homeless charity, the Lilywalk Centre , on Christmas Day

This is not the first collaboration between Greene King and the Eden Project, with the pub group previously sponsoring the Eden Project’s Big Lunch, during which over 350 of its pubs hosted local community events throughout June

Andrew Bush, Chief Experience Officer at Greene King said: “Our pubs are at the hear t of communities across the countr y helping to foster connections and bring people from different walks of life together in

one place

We’re proud to play our par t in spreading some holiday cheer by suppor ting up to 11,000 people who either play an impor tant role within their communities or who may otherwise spend the festive season alone , ensuring ever yone feels included during this special time of year ”

Lindsey Brummitt, Eden Project Programme

Director said: “Our research shows the worr ying extent of loneliness in the UK Anyone can feel lonely, but cer tain groups are struggling more Greene King’s suppor t for The Big Lunch gives anyone and ever yone a chance to meet and make friends in June , and we know that joining in these neighbourhood events helps millions of people to feel less lonely ever y year

We’re delighted to be working together on Greene King’s ‘Community Tables’ to extend another special oppor tunity for people to get together to enjoy a meal and the warmth of friendship this winter Knowing how many people out there may be feeling lonely should encourage us all to think about what else we can do to reach out to others at this festive time of year!”

OakNorth’s Predictions for UK Hospitality & Leisure for the Next Six Months

The hospitality and licensed on-trade sectors are expected to see significant growth oppor tunities in areas such as competitive socialising, casual dining, and luxur y hotels next year, according to insights from a new industr y repor t

A BOOM IN COMPETITIVE SOCIALISING

In recent years, competitive socialising venues have gained remarkable traction, with a notable 38% increase in these establishments across the UK since 2018 This trend reflects the growing appeal of interactive and experiential venues, where patrons can engage in activities like dar ts, bowling, and immersive games Popular examples include destination venues offering unique experiences that draw in diverse audiences

businesses foster loyalty and engagement, attracting thousands of patrons weekly Financial suppor t for innovative ventures within this segment is enabling operators to expand and adapt to evolving customer preferences

NAVIGATING COSTCONSCIOUS CUSTOMERS

Rising living costs have led nearly half of consumers to cut back on non-essential spending, including visits to hospitality venues This shift has prompted restaurants and bars to increase promotions and value-driven campaigns to appeal to more budget-conscious guests

Recent statistics show that over half of UK adults repor ted a higher cost of living compared to the previous month, underscoring the financial challenges faced by both operators and customers

While oppor tunities for growth remain, the hospitality sector continues to grapple with rising operational costs Increased wages and additional measures introduced in recent government budgets have placed pressure on margins Concerns over staffing shor tages also persist, with tens of thousands of vacancies across the sector, potentially limiting businesses ' capacity to meet demand during peak periods

Despite these challenges, many operators remain optimistic about the future , seeking innovative ways to expand their offerings and secure a competitive edge A calmer festive period, free from disruptive strikes or protests, is expected to provide businesses with an oppor tunity to close the year on a high note

As the industr y navigates these complex dynamics, a combination of adaptability, innovation, and customer-focused strategies will be key to sustaining growth and success in 2025

Industr y exper ts predict this sector will remain a hotbed of growth, with operators and investors alike closely monitoring developments over the coming months

CASUAL DINING'S STEADY RECOVERY

Despite ongoing consumer caution, the casual dining sector has shown signs of resilience and recover y The past year has seen a 1 7% increase in the number of outlets bringing the total to over 5 100 establishments Operators are finding ways to attract diners even as dining-out frequency remains below pre-pandemic levels Repor ts suggest that while consumers are visiting restaurants less often, they are spending more per visit, demonstrating a shift toward quality experiences over quantity

Creative offerings, such as live music paired with dining, are helping

EVENTS DRIVE HOSPITALITY DEMAND

Large-scale events, from spor ting tournaments to major music festivals, have significantly boosted trade in recent months Events such as international football tournaments, Wimbledon, and globally renowned concer ts have led to spikes in accommodation demand and pricing, par ticularly in cities hosting these events

Luxur y hotels and budget accommodations have performed well under these conditions, while mid-market hotels have struggled to keep pace The repor t anticipates acquisition-driven growth within the hotel sector to pick up speed in 2025, with investors targeting proper ties poised for revitalisation

BALANCING GROWTH WITH CHALLENGES

Ben Barbanel Head of Debt Finance at OakNor th said: “The UK’s hospitality and leisure industr y continues to face numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, we see businesses seeking oppor tunities to expand and fur ther enhance their por tfolios “

“Businesses such as Rocket Leisure continue to build a loyal and engaged customer-base via a unique proposition of live music almost ever y night, that attracts over 6,000 customer each week Our recent loan to the firm will enable the business to enhance its financial strateg y, and continue growth through new oppor tunities The insights from our second Sector Pulse focusing on these paramount sectors demonstrate that while the summer months brought a welcome temporar y boost for many, challenges remain Last year, the festive season and new year celebrations were impacted by the threat of Tube strikes and mass protests against the war in Gaza, so operators will be hoping for a calmer and less disruptive period going into 2025 ”

Communities Unite To Donate Over 4,000 Pieces Of Warm Clothing And Supplies Through Craft Union Pubs

Things To Consider When Choosing

Card Reader For Your

Bournemouth Highcliff Marriott

Hotel Celebrates 150th Anniversary

Labour’s Promise To Save The High Street By Increasing

Rates Bills Of Bigger Businesses

Will Misfire Government Warned

Colliers’ research has revealed that potentially millions of pounds in extra rates bills will be seen across all sectors – as new poorly thought-out legislation is rushed through Parliament

“The Government is rushing through Parliament new business rates legislation that has not been properly thought out and will potentially add millions of pounds onto the rates bills of UK Plc- doing little to help grow the economy says John Webber, Head of Business Rates at Colliers, the proper ty consultancy

Research from Colliers show how the plans will also increase the burden on the bigger retailers and hospitality businesses, therefore discouraging employment and fur ther investment in the sector, countering the Government’s claims “to be saving the high street”

Webber’s comments come on the back of the government’s recent introduction of draft legislation to the Commons enabling the introduction of permanently lower business rates for high street businesses from 2026, which it says would be “funded by a tax rise for the ver y largest business proper ties, such as online sales warehouses ” The proposal is for a higher rate (or multiplier) to be payable by businesses occupying proper ty with a rateable value over £500 000

According to James Murray Exchequer Secretar y to the Treasur y the move would give the retail hospitality and leisure sectors “much-needed cer tainty and suppor t” thanks to a higher tax on the most valuable 1% of business proper ties

The Budget meanwhile slashed business rates relief for retail, hospitality and leisure from 75% to 40%, effective for a year from April 2025

Colliers has investigated the impact of this proposed legislation, which if introduced, would enable the Government to increase the higher multiplier (the rate at which proper ty businesses are taxed) by up to 10p in the pound on these businesses with RVs above £500,000 Colliers estimates that should this occur, the office sector for example could see a huge £677 million added to its annual business rates tax bill and an extra £266 million could be added to the bills of large distribution warehouses

The hypermarkets/ bigger supermarkets could also see a £228 million rise Other retail and hotel businesses will not be exempt Larger shops could see rises of over £87 2 million, retail warehouses and foodstores by £37 5 million and 4-star hotels and major chains an extra £58 6 million “And the fall out will impact other sectors that the government might not have thought about,” says Webber “NHS Hospitals and clinics, for example could see an extra £78 million on their rates bills Even local authority schools could see an extra £40 million at a time when many are having to cope with an influx of

pupils from the private sector in the fall out from Labour’s VAT and business rates policies against private schools ” And that’s not all – as Webber points out “Actual business rates rises may well be even higher given we will also see a Revaluation in 2026 which is expected to result in increases in rateable values across the sectors, including for retail and hospitality – which could well go up by an extra 15 to 20% Together with the higher multiplier, this will be carnage ”

He added, The Government has not thought this policy through properly Hammering the bigger businesses across the UK with such rates rises, on top of all the other costs inflicted on them in the Budget will not stimulate growth and investment Rather the opposite ”

“And putting fur ther costs on the bigger retailers and hospitality businesses who actually create the employment oppor tunities in the sector will just misfire There will be no incentives to expand, and increased costs will most likely be put through to the consumer Jobs may be cut I fail to see how the high street will benefit ” Webber is also concerned about how quickly this legislation is being rushed through Parliament “The second reading of the bill was at the end of November, with the third reading expected shor tly

“The Treasur y is rushing this through without even having the discussions with industr y that they promised at the time of the Budget They are clearly doing this to get their taxation of private schools in place by Januar y, ignoring the fact that they have not thought through the implications of their wider business rates reforms

“We are also concerned about the paragraph in the bill which provides a power for the Treasur y to define the meaning of qualifying retail, hospitality and leisure hereditament This means we won t know exactly what proper ties will be included in the new legislation It s preposterous that the Government is redefining the sector without any consultation with the industr y “

“Finally, whilst we don’t dispute that smaller high street shops should see a lower multiplier than they are currently seeing, par ticularly if reliefs are to be cut from 75% to 40% in 2025, what we had hoped to see from Labour’s business rates policy was a lower multiplier across the board, rebasing it to something businesses could afford and which would stimulate growth and investment And to simplify an already over complicated system

Instead by introducing additional multipliers we have an even more confused system and one where some sectors could well be seeing a tax rate of nearer 60p in the pound rather than 50p This is not good news for UK Plc It is not good news for investment and growth Nor is it good news for the high street We are responding to the Treasur y accordingly ”

Skills For Chefs Announces Charity Partnership With Prept Foundation

The Skills for Chefs Conference is proud to announce Prept Foundation as its exclusive charity par tner for the 26th annual event on 25th and 26th June 2025 alongside celebrated chef James Golding (previously Chef Director of The Pig Hotel Group, now Head of Food Education at Prept Foundation), who will join the chefs panel in a brand-new session

The conference aims to highlight the incredible talents of leading chefs, foster the exchange of skills and knowledge , address key issues impacting the culinar y world, and provide oppor tunities for networking within the UK’s vibrant hospitality sector CONFERENCE HIGHLIGHTS:

• Opening Night: An exclusive audience with renowned chef Aktar Islam on Wednesday, 25th June

• Conference Day: A packed programme of sessions, exhibitions, and discussions on Thursday, 26th June , including a new panel featuring James Golding

• Gala Awards Dinner : The conference will culminate with the prestigious Gala Awards Dinner, where the winners of the Young Restaurant Team of the Year competition will be revealed

David McKown MBE FIH, Director Skills for Chefs Conference says; “We have chosen Prept Foundation to be our charity par tner since they inspire and help young people find their way with food and as such they are developing the next generation of food advocates and you never know some of them might become chefs”

Jessica Aggarwal Events Director for Prept Foundation comments; “We’re proud to be charity par tner for the Skills for Chefs conference The par tnership will give us the chance to learn from the industr y, and incorporate their skills, knowledge and any issues they may be facing into our education programme We re excited to meet up with chefs who have suppor ted us in our mission already and raise awareness of Prept with those who may not know much about us yet ” Formerly known as the

Antony Worrall Thompson’s Dismay at Former Pub’s Closure

High profile chef Antony Worrall Thompson has expressed his shock at the permanent closure of his former pub-restaurant, the Greyhound in Peppard only 14 months after stepping away from its management

The chef had operated the Greyhound for nearly two decades before transferring ownership to David Brown during the summer of 2022 Mr Brown recently announced the closure , attributing it to ongoing financial pressures and economic challenges

In a statement on the restaurant’s website David Brown said: With a heavy hear t, due to continuingly difficult trading conditions and next year ’ s budget changes I’ve taken the hard decision to close the Greyhound permanently from Monday 2nd of December 2024 Thank you to all of you who’ve enjoyed and suppor ted the Greyhound over the years David”

Worrall Thompson, 73, who still runs the Grill Off the Green restaurant in Kew, said that he understood the pressures the hospitality industr y was facing

He said: “You spend 18 years in love with a place and then within 18 months it disappears It’s a cr ying shame really as it’s such a lovely place

“It was a fairly quick decision It’s his money, he made the decision and I’m too old to take it back I love the place but I’ve got too much on now with other things

“I knew they were having staff problems, which a lot of places are having nowadays, but I didn’t know he was going to close the place down ”

“He was a bit laden by lack of staff and lack of knowledge of the industr y because the industr y he was in before he bought this was totally different ”

“As a consultant you can only advise so much, so he has to make decisions, he obviously signed the lease and that choice had to be his

“I would imagine he will be looking for someone to take it on in the next few months and rebuild from the star t really It’s not easy to sell a restaurant that’s closed it’s going to be a tough one for him but if I can help

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Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels

him with it in any way I will ”

“I’m there to give advice if he wants it, he’s a really nice guy, it’s a great shame that it’s come to pass this way but it’s a tough business out there at the moment ”

Worrall Thompson said that the hospitality industr y was struggling in the wake of recent government policies and the prolonged impact of the coronavirus pandemic

He said: “It’s tough to get staff and it’s tough to get customers and it’s going to be a ver y lean 2025 I think so at the moment I think it might be quite hard to sell the proper ty You hear so many pubs have gone down the tubes and so many pubs are going to go down the tubes because of the new Labour policies on the minimum wage and national insurance contributions ”

The ability to take on youngsters and train them is going to go out the window because who’s going to pay the same wage for a youngster as you would for a 30-year-old?”

“Brexit didn’t help, covid didn’t help and people got ver y lazy during the pandemic where they were getting 80 per cent of their salaries and they didn’t want to work that hard ”

Worrall Thompson suggested that tax reforms could help rejuvenate the industr y “Reducing VAT on food to 10 per cent could encourage more people to dine out This could be offset by increasing alcohol taxes, which would also promote healthier choices,” he proposed

Additionally, he advocated for a levy on ultra-processed foods, emphasizing its potential to raise funds and improve public health “This approach would not only suppor t the economy but also contribute to a healthier population ” he explained

Despite the disappointment surrounding the Greyhound’s closure , Worrall Thompson emphasized the resilience required to navigate the challenges of the hospitality industr y While the closure marks the end of an era for the Greyhound it also reflects the broader struggles faced by many businesses in the current economic climate

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Photo found via Facebook – The Greyhound Pub https://www facebook com/Thegreyhoundgr ill

UKInbound And ABTA Continue Their Collaboration And Host A Youth Mobility Scheme Drop-In Event For MPs

As par t of its ongoing advocacy collaboration, leading UK travel associations UKinbound and ABTA yesterday (Tuesday 10th December) hosted a Youth Mobility drop-in event in Parliament

Attended by 28 Parliamentarians the event gave MPs the oppor tunity to learn why improving youth mobility between the UK and Europe would help deepen diplomatic and cultural links, enhance oppor tunities for young people , and suppor t UK travel businesses

The associations are calling on the UK Government to expand

the existing Youth Mobility Scheme (YMS), a reciprocal cultural exchange programme that gives young people – typically aged 18-30 – the oppor tunity to live work and study in another countr y usually for two or three years Countries that are currently par t of the scheme include Australia Canada New Zealand South Korea Japan, Monaco and Hong Kong

UKinbound and ABTA would like to see arrangements put in place with EU countries either bilaterally or on a pan-EU basis The associations highlight impor tant markets such as France , Germany, Spain, and the Netherlands, as places where youth mobility agreements would help to grow tourism and restore lost opportunities for workers in their sectors

The bodies are also keen to stress that such agreements should not be conflated with freedom of movement, as the deals are time limited and offer no right to remain for par ticipants

Joss Croft OBE, CEO of UKinbound said: We were delighted to meet with so many PMs that are suppor tive of expanding the Youth Mobility Scheme to European countries Cultural exchange is a fantastic way for young people to experience life in another countr y, develop life-long affiliations, learn a new language and develop a new skill that will benefit them throughout their career

“With their much-needed foreign language skills, these young people also make a valuable contribution to

the UK economy while they are here , and allow us to establish vitally impor tant cultural, political, and business links between countries

“We are urging the UK Government to make a reciprocal UK-EU Youth Mobility Scheme a priority either bilaterally or on a panEU basis as par t of the UK’s review of the Trade and Cooperation Agreement in 2026

Luke Petherbridge , Director of Public Affairs at ABTA – The Travel Association said: “It’s been really difficult for our members to recruit the people they need to suppor t their operations across Europe since Brexit, so much so there has been an 69% drop in UK

EU

“As the majority of people in these roles are young, often just star ting out their careers, an agreement to allow the temporar y exchange of young people would help to address the significant staffing barriers that UK travel businesses have faced since the UK’s depar ture from the EU

“We were pleased to have the oppor tunity to explain this to MPs, and to address directly how these deals are about deepening cultural exchange extending oppor tunities for individuals in each countr y and enabling businesses to grow They’re not connected to freedom of movement

As we move toward the review of the UK-EU Trade and Cooperation agreement over the next two years ABTA is focused on advocating for changes that could enhance UK-EU tourism – and youth mobility is an impor tant aspect of this

The UK’s inbound and outboard travel sector contribute £82 5 billion annually to the UK economy and employ more than 1 3 million people

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

Maximise Your Christmas Snacking Sales

By Matt Collins , Sales Director at KP Snacks

Pubs and bars are a staple of the Christmas period, playing host to social occasions from festive gatherings with friends and family to work-dos with colleagues With the festive season bringing an increase in snacking occasions and a willingness to trade up for more premium snacks, Bagged Snacks is an impor tant categor y to

KE Hotels Expands UK Portfolio with Acquisition of Three Hampton by Hilton Hotels Under HMA

The Cleaning Show 2025 to Highlight

Innovations Leading the Future of Cleaning

A FOCUS ON SUSTAINABILITY

The Cleaning Show, the UK’s largest cleaning and hygiene event, will return to the ExCeL London from 18–20 March 2025, showcasing the latest innovations that are shaping the future of the cleaning sector With over 130 exhibitors offering solutions to sectors such as facilities management healthcare hospitality retail and contract cleaning the show will provide visitors with a first-hand look at the latest innovations in cleaning technolog y, sustainability, and business management

Sustainability continues to be a major theme in the industr y, with several leading companies set to demonstrate their commitment to eco-friendly innovations at The Cleaning Show 2025 Tork, a global leader in professional hygiene , will introduce its Focus4 Sustainability program, which helps businesses meet their environmental goals by providing clear, reliable data on the sustainability benefits of Tork products This program will help to empower attendees looking to make informed impactful decisions that reduce their business ’ environmental footprint

Cleenol a Cer tified B Corporation will highlight its Evolution X2 system This por table super-concentrate cleaning system reduces single-use plastics, shipping emissions and storage needs Safe , efficient and cost-effective , it will offer visitors at the show a greener cleaning solution without compromising on performance

will introduce its D9 Professional cylinder vacuum cleaner, designed for heavy-duty commercial use With a 6litre capacity and 15 5m cleaning range , the D9 boasts a tapered hose that delivers a 20% suction boost for superior cleaning performance

NEXT-GEN AIR FRESHENING SOLUTIONS

Innovations in air freshening will also be on display, with P-Wave launching its Slant6 Midnight Coast limited edition urinal screen

stay ahead in an increasingly competitive market We’re excited to showcase the future of cleaning and hygiene at the ExCeL London next March " Registration for The Cleaning Show 2025 opened on 31 October 2024 Entr

and

Plan Ahead for 2025 at The Source Trade Show

Premium Wines from 79 North

Emboss Outdoors

The Source Trade Show Preview

Woods Foodservice

The Source Trade Show Preview

South West Coffee Co. - Your Partner in Coffee

and Reggae: Our Adventure So Far The Label Group

Chefs' Buyers Guide

Elevate Your Menus With New Gastro Pie Range From Pukka

Just in time for peak pie season, Pukka, the nation’s no 1 pie brand* has launched a duo of new full-on flavour ‘Gastro Pies’, which have been specifically developed with pubs, bars and restaurants in mind

Inspired by the nation’s top filling choices for pies, ser ve your customers a choice of either the hear ty Steak & Ale Pie or decadent Chicken & Mushroom Pie , baked with high quality ingredients – and some added pizzazz – to capture the essence of gastro style dining Each pie is deep filled, with unforgettable flavours at the forefront and hand finished with special toppings All wrapped up in 144 layers of Pukka’s signature , golden puff pastr y The Gastro Steak & Ale Pie includes tender chunks of steak paired with a rich beef and ale sauce to deliver a hint of sweetness with a classic pepper y hit, hand fin-

ished with sprinkles of pepper Meanwhile the Gastro Chicken & Mushroom Pie sees pieces of succulent chicken, chunky mushrooms and sweet onion in a creamy and moreish velvety sauce , topped with sprinkles of thyme

Available in cases of 12, these pies are unbranded giving you the oppor tunity to ser ve them under your outlets own brand, whilst still benefitting from Pukka’s unrivalled exper tise when it comes to making and baking great tasting pies

To ‘bake’ things up a gear, Pukka is also offering larger chains the oppor tunity to work with their chefs to develop bespoke recipes

See the adver t on this page for fur ther details *Ch led &

Prowrap Launches New Extra Large Pre-Cut Foil Sheets In Response To Soaring Demand

Prowrap has revealed that a new extra-large version of its popular pre-cut foil sheets will be released this November in response to extraordinar y demand for ultra-convenient, professional-grade food wrapping solutions

The extra large sheets measure 300mm x 400mm and will be available to foodser vice operators in packs of 250 in time for the busy festive season They have been developed in collaboration with Prowrap’s customers, who have repor ted an increase in demand for larger menu items like gourmet burgers and hot dogs, and feature the same ergonomic dispenser box and interleaved sheets as Prowrap’s existing pop-up foil sheets This ensures that, when one sheet is taken, the next sheet presents itself for convenient dispensing

The interleaved sheets are made to ensure you can get orders out as quickly as they come in Just grab a sheet and go – it’s designed to be used almost without thinking, so kitchen staff can concentrate their effor ts on providing fast, exceptional ser vice

The foil sheets are manufactured to the highest hygiene and performance standards to ensure they keep food hotter and fresher for longer, and are 100% recyclable

Prowrap’s existing pre-cut foil sheets are 270mm x 300mm in size meaning the newly-expanded range now includes multiple size options for various foodser vice applications

To learn more about Prowrap’s market-leading range of food wrapping and dispensing solutions, visit www wrapex com

Chefs' Buyers Guide

Sustainability in 2025: Transforming the On-Trade One Bottle at a Time

The focus on sustainability within the on-trade continues to gain momentum and will be a key focus for operators in 2025 To meet this demand, the wine industr y is quietly undergoing a significant transformation moving from carbon offsetting to carbon insetting to revolutionise how wine is produced, packaged and transpor ted For operators, this presents an oppor tunity to ser ve wines that align with eco-conscious

Carbon

The Verallia Bordelaise Air bottle , the world’s lightest wine bottle at 300g, is a groundbreaking development Crafted with 30% recycled glass it reduces CO2 emissions by 25% compared to the UK standard 400g bottle By switching to this bottle , operators can significantly lower their wine list’s carbon footprint, removing 3 2 tonnes of bottle weight per 24,000 litres (aka, a tank of bulk wine)

BULK SHIPPING: A GREENER OPTION

to transpor tation, bottling and packaging – all critical factors in reducing wine’s environmental impact

At Lanchester Wines, insetting has been at the core of our operations since 2011 With over £13 million invested in renewable energ y projects, including wind turbines, solar panels and geothermal heat pumps, our facilities in the Nor th East of England are now predominantly powered by clean energ y LIGHTER BOTTLES, LOWER EMISSIONS

Packaging innovations play a vital role in sustainability

Nearly half of Lanchester Wines por tfolio is shipped in bulk, cutting transpor t emissions by around 38% compared to shipping the same literage in bottles Bottling is done at Greencroft Bottling, which runs predominantly on renewable energ y, enhancing the supply chain s sustainability

WHY SUSTAINABILITY MATTERS

Sustainable wines resonate with environmentally conscious customers By prioritising wines with a smaller carbon footprint, operators can reduce their impact while appealing to green-minded guests At Lanchester Wines sustainability isn’t just a trend –it’s a commitment Because being carbon neutral is just the beginning Visit www.lanchesterwines.co.uk/sustainability

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Cheese That Delivers Gold Star Profits

Bradbur y ’ s Cheese , we are proud to offer a 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

But we don t stop at just providing exceptional cheeses our out-

We supply these products in convenient formats, including pre-packed por tions, catering-size blocks, truckles and bulk sized packs Ensuring that chefs and food ser vice operators can easily incorporate our premium products into their menus

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

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 in-depth 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

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

CLH News Editor Peter Adams reflects on his recent visit to Nor thern Ireland

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

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

LittlePod - Telling the Story of Real Vanilla Chefs' Buyers Guide

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 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 co-operate 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

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 exhibition; it was a testament to the dedication and innovation that define the local industr y Looking ahead, it’s evident that Nor thern Ireland’s food and drink sector is

“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

Pest Control

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

By John Stewar t, technical training manager at

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

In dining areas, minimising

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

Bed Bugs a Rising Concern

In The Hospitality Sector

Bed bugs hate heat but love body temperature! Eww!!

They cannot withstand extremely high temperatures so all it takes to kill them is exposure to steam of at least 48°C which is why the Duplex range of commercial steam cleaners are a safe and effective way to eliminate bed bugs and their eggs

As resilient as those nasty little bugs seem upon direct contact with steam, bed bugs can die almost instantly However, reaching ever y bug in all their hiding spots may take time and a thorough steam cleaning treatment can take anywhere from one to several hours, depending on the level of infestation and size of the area being treated

Bed bugs can be treated with insecticide spray, however this has to be removed and neutralised before the bed and pillows can be used so a second clean may be needed to make sure the user does not get any adverse effects from the bed bug treatment The steam application is chemical free , reaches better into narrow nooks and crannies, penetrates through fabrics and is not toxic so it

provides a more ecofriendly solution to the problem

It is impor tant that the steam nozzle is applied slowly over the area to be treated so that the steam has enough time to heat and penetrate deep into the surface Working from top to bottom steam can also kill bed bugs where they can lurk on cur tains or blinds which should be steamed first, before moving on to the lower-lying objects such as beds, pillows, upholstered chairs, sofas and finally carpets and hard floors including all edges and skir ting

Once eliminated bed bugs can only re-infest if brought into the room on peoples clothing, but more usually luggage

For fur ther information,

Cleaning and Hygiene

Hygiene First: The Vital Role of Cleaning in UK Hospitality

With the sectors busiest season now upon us the UK hospitality and pub trade braces for a welcome increase in footfall, Christmas par ties, New Year’s celebrations and the influx of seasonal customers bring a welcome boost to revenue but also pose heightened challenges in maintaining rigorous cleaning and hygiene standards With increased footfall, the risk of hygiene lapses grows, making cleaning protocols a cornerstone of operational success and customer safety

In this feature , we explore the impor tance of cleaning and hygiene practices in hospitality, the role of technolog y, the need for proper training especially for casual and seasonal staff and the critical collaboration with reputable suppliers to ensure standards remain uncompromised during this crucial period

WHY HYGIENE MATTERS MORE THAN EVER

The hospitality industr y is synonymous with delivering unforgettable experiences Yet, behind the scenes, maintaining high standards of cleanliness is what truly keeps businesses running Inadequate hygiene not only risks customer health but also damages reputation and invites legal repercussions

During busy periods, the stakes are even higher From spills in bustling dining areas to food preparation in busy kitchens ever y aspect of the operation must meet hygiene standards For pubs, where patrons often gather for extended celebrations, maintaining clean and safe environments becomes critical to enhancing customer satisfaction and retaining loyalty PROTOCOLS AND SYSTEMS: A CLEANING CHECKLIST FOR SUCCESS

Effective cleaning practices star t with robust systems and protocols tailored to the unique needs of each venue These protocols should include:

1 Daily Deep Cleaning: Ensur ing ever y corner, from kitc hen surfaces to dining tables , is sanitized thoroughly

2 Sc heduled Spot Cleaning: Addressing high-touc h points l ke door handles , taps , and bar counter s throughout the day

3 Washroom Hygiene: Frequent inspection and c leaning of restrooms with high-grade disinfectants to prevent cross-contamination

4 Waste Management: Ensur ing timely and safe disposal of waste , par ticularly

food waste ,

whic h can attract pests

To implement these systems effectively, businesses need to ensure staff are familiar with their responsibilities and are equipped with the right tools to perform them

LEVERAGING TECHNOLOGY FOR HYGIENE EXCELLENCE

The evolution of cleaning technolog y offers hospitality businesses new ways to enhance hygiene standards From automated floor cleaners to IoTenabled hygiene monitors, these tools streamline processes and provide real-time data on cleaning performance

Innovations such as UV-C light disinfection systems and electrostatic sprayers have proven effective in eliminating bacteria and viruses, par ticularly in high-traffic areas Investing in these technologies not only improves efficiency but also reassures customers about the venue ' s commitment to their safety

TRAINING SEASONAL AND CASUAL STAFF

With the influx of temporar y and casual staff during the festive season, training becomes a linchpin of hygiene management Many seasonal workers may be unfamiliar with the industr y s rigorous cleaning requirements making onboarding programs critical

Training essentials should include:

• Proper use of c leaning equipment: Under standing how to handle equipment and c hemicals safely

• Cross-contamination prevention: Learning to manage separate c leaning zones for food preparation and waste areas

Per sonal hygiene standards: Reinforcing handwashing protocols and appropr iate use of protective gear

• Pr or tize Wellness: Ensure any team member goes home if unwel , and only returns when f t!

Simple checklists and visual aids such as posters in staff areas can help reinforce key practices

THE IMPORTANCE OF COMMUNICATION

Good communication between teams and depar tments ensures cleaning standards are maintained consistently Front-of-house and kitchen staff, for example , must collaborate to address overlapping hygiene needs

Regular team briefings, clear delegation of tasks, and using shared digital tools like task management apps can help streamline responsibilities and reduce confusion during busy shifts

PARTNERING WITH REPUTABLE SUPPLIERS

The choice of cleaning products and equipment is as critical as the protocols themselves Reputable suppliers offer products specifically designed for commercial use , ensuring they are both effective and compliant with industr y regulations

Hospitality businesses should look for suppliers that provide: High-quality, and if possibleeco-fr iendly products: Suppor ting both hyg ene and sustainability goals

• Train ng and suppor t: Many supplier s offer guidance on the correct use of their products , whic h can be invaluable for train ng staff

• Responsive ser vice: Ensur ing timely deliver y of supplies dur ing high-demand per iods

Collaborating with trusted suppliers also minimizes the risk of counterfeit or unsuitable products, which can compromise hygiene standards and lead to costly repercussions

BUILDING CONFIDENCE FOR THE FESTIVE SEASON

Ultimately, the success of a hospitality business during Christmas and New Year hinges on its ability to deliver clean, safe , and welcoming environments Guests must feel confident that ever y measure is being taken to prioritize their well-being

By investing in strong cleaning protocols, leveraging technolog y, providing effective training, and par tnering with reliable suppliers which CLH NEWS is delighted to introduce in this feature , hospitality operators can meet these heightened expectations Beyond protecting patrons and staff maintaining impeccable hygiene also safeguards a business’s reputation, setting it apar t in a competitive market

Introducing the Revolutionary MAXX Synbiotic Range!

In the hospitality industr y maintaining impeccable cleanliness and hygiene is not just important it s essential Despite thorough, regular, and daily cleaning, dir t can still accumulate over time , especially in those hard-to-reach places Cleanliness and hygiene traps lurk in corners and crevices beneath furniture and furnishings and par ticularly on porous surfaces such as floors and wall tiles Microscopic dir t can penetrate deep into the pores of these surfaces, making hygienic cleaning a formidable challenge Over time , this dir t becomes visible and can generate unpleasant odours, potentially leading to reduced guest satisfaction and negative reviews

THE FUTURE OF SUSTAINABLE

CLEANING

Ecolab, a pioneer in innovative cleaning solutions for over 100 years, is proud to introduce the exclusive , game-changing MAXX Synbiotic range This new collection of all-purpose , WC , floor, and sanitar y cleaners is set to revolutionise the cleaning industr y ensuring your establishment remains spotless and your guests remain delighted

These products ensure that odour sources are not only removed but also that substances which could produce unpleasant odours in the future are broken down 50 BILLION NEW EMPLOYEES FOR YOUR TEAM

Ever y 1L of MAXX Synbiotic packs 50 billion micro-organisms - a special blend of selected pro- and prebiotics, along with biodegradable surfactants This unique "synbiosis" of pro- and prebiotics makes a decisive difference compared to traditional probiotic cleaners

Experience the future of cleaning with Ecolab's MAXX Synbiotic range and ensure your guests enjoy a pristine and pleasant environment ever y time they visit Transform your cleaning routine and elevate your standards

Speak to your Ecolab representative or distributor today Let's make cleanliness and hygiene a hallmark of your hospitality experience! Visit www ecolab com today for information on the full range

186 Million Workdays Are Lost Annually Due To Sickness

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 Density 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 facilitates the spread of germs

• Inadequate Ventilation: Poor air circulat on can a low germs to l nger in the air longer increasing the r sk of airborne transmission

Presenteeism: Employees coming to work while sic k can spread germs to their co leagues

• Asymptomatic Carr ier s: Individuals who are nfected 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 facil ty manager s send them home

• Asymptomatic Spread: Approximate y 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

• H gh Germ Density: Office 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 qu c kly to elim nate 99 9% of v ruses and bacter a

• Proven to kill E Col Salmone la Lister ia MRSA and the f u virus

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

2 EFFICIENCY:

• No-w pe 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 in the range both c lean and disinfect simplifying your hygiene rout ne

3. SUSTAINABILITY:

Select surface c leaning products leave behind no har

Food Safety

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

research looking at how the hospitality industr y handles customers with allergens and intolerances has

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

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

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

need to be even more open and transparent about their menus, food items and allergen / ingredient information The danger is ver y real

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

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

Araven Airtight Square Containers Optimise Storage Space

Araven Square containers are ideal for storage of bulk foods in low-humidity conditions such as pulses, pasta, dried fruit and rice Featuring the unique ColorClip identification system - each container is supplied with a set of 7 ColorClips for at-a-glance

Compliance at Your Fingertips with PREPsafe

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

to assist Our customers include restaurant owners from brands like SUBWAY, DOMINO’S, ARBY’s, C ARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airpor ts, Hotels, mining sites, and Child Care centers

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding

OTHER FEATURES OF PREPPY APP

PREPsafe’s Preppy App allows for customizable label printing In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels including:

• Nutr ition • Consumption Customer pic kup • Pr ice and barcode labels • Received Allergy info

• And many more

, Dubai, and

Kitchen Equipment and Fit Out

Static Grease Traps Help Keep Pump Systems and Drainage Pipes Blockage Free!

Small-But-Mighty Utensil Washer Packs A Punch

the advanced filtration system keeps washwater clean It’s also fast, handling up to 38 racks per hour, depending on the level of soiling The GS630 has a choice of three wash cycles, so it can adapt to harder to clean loads

Proteins and starch can be difficult to shift, typically requiring pre-rinsing of utensils to avoid the dir t getting baked on However, the GS630 does this job, too, with the cold water prewash feature saving staff time and helping maximise kitchen productivity Another time-saver is the self-cleaning program, which takes over some of the day-to-day care of the machine

The Winterhalter GS630 is ver y simple to use with one-button operation and a display that changes colour, depending on the status of the machine , and shows operating temperatures and detergent and rinse aid levels

The GS630 has a list price of £13,160

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales ser vice , training and maintenance , with sustainability fitted as standard Alongside its market-leading dish washers and glass washers, the company ’ s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids For fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email info@winterhalter co uk

Kitchen Equipment and Fit Out

Fridge Seals Direct

Temporary Kitchen & Equipment Hire

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders

Outdoor Spaces

Alfresco All Year Round: Transforming Outdoor Spaces for Winter Hospitality

• Awnings and Conser vatories:

even on the coldest nights

• Weatherproof Furniture: Durable , stylish outdoor furniture can withstand har sh weather while providing a welcoming aesthetic

3. Smar t Technolog y Enhancements

• Contactless Ordering and Payments: With QR codes and tablets integrated into outdoor setups diner s can

MARKETING YOUR OUTDOOR OFFERINGS

Creating a standout outdoor space is just the first step letting your customers

EMBRACING

As

With

Domestic & Trade Handmade Garden Furniture From MG Timber

Culture - Pavement Profit

Outdoor Spaces

H2O The Pool & Spa Company - Making a Splash

Café Culture - Pavement Profit

Products and Services

Inn Express

Catering Equipment Ltd

Sanremo Coffee Machines

During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together The Hub is open to the public and no appointment is required to come and experience all the brand has to offer

CLEAN

Do The Workwear, So You Can Do The Work

of speciality coffee outlets Design and technolog y are at the hear t of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient Matched with an engineering quality using the best materials available for the task at hand, with a focus on sustainable life-long components and high levels of insulation and thermal stability to increase efficiency and reduce energ y consumption and costs

With Sanremo’s unwavering passion and dedication to innovate , 2024 is again set to represent another milestone in its histor y with the launch of a new machine that completely reimagines what is achievable at an entr y-level machine matched with Sanremo’s distinctive design and customisation options Called the D8 it will be launched in the UK at the end of April If you are interested in finding out more about Sanremo you can visit their website www sanremouk com or contact them via phone or email 01364 644445 See the adver t on page 3

Why Bar Tabs Can Boost the Bottom Line

Design and Refit

New Stock Chair Ranges from ILF

Need a Quick Washroom Upgrade?

Rearo's

fied forests and operating closed loop waste management Their commercial team provides exper t suppor t including site measurements, specifications, and design assistance

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph through Elevate’s modern cubicles with both height and privacy, to Enhance , which offers a wide range of décors to suit individual preferences, and Aspire s made-to-measure cubicles for quick deliver y - ideal for budget-conscious projects Finally RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations

•

Why Choose RapidFit?

•

•

• Durability: Options for both light and heavy-duty use Contact your local fitter, joiner, or plumber to request free sample packs and design assistance Or order your RapidFit washroom directly today commercial@rearo co uk www rearocommercial co uk

Design and Refit

Dynamic Contract Furniture

Ted Todd Floor Enhances Award-Winning Restaurant

Kit Out Your Club in Style in 2025

Chairs

Hotel and Restaurant Fur niture

Premium contract furniture supplier and manufacturer of bespoke contract furniture, including chairs, sofas, tables, headboards, case goods and banquette seating

Vist our website for our full range of furniture

Armchairs

Lounge Chairs Stools Tables

Taurus Side Chair Carmel Side Chair Bizu Side Chair Monika Side Chair Camille 985 Side Chair Stiel Side Chair Sofia Side Chair

Takumi Armchair Victor XL Lazy Armchair Runo Armchair Soft Armchair Annie Armchair Serena Cane Armchair Nuta Light Armchair

Ben Lounge Chair Mine Lounge Chair

Samara Lounge Chair Dione Lite Lounge Chair Grado Lounge Chair Dover Lounge

Ring Dining Table Louise Dining Table Alvor Square Table Plisse Dining

Robust Barstool Temple Swivel Sinatra Cane Manaus M Barstool Candy Barstool Grace Barstool Ginger Barstool

Design and Refit

Saniflo Sanicom Helps Launch Iconic Bar in Canary Wharf

Protect Your Interiors with Yeoman Shield

MST Auctioneers Ltd

Design and Refit

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

The reimagined Creamer y building at the hear t of Castle Car y railway station now boasts a striking, allglass passenger lift from Stannah This modern addition combines style with accessibility, offering a transparent and elegant way to visit the trackside restaurant and working creamer y

This historic structure , which has been a par t of the area since 1912, 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 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 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

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

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

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

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

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

Design and Refit

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

Design and Refit Set The Scene With Cult Trade

As the festive season approaches, bars and pubs are preparing to host a variety of events from cosy dinners to lively par ties With the influx of guests looking to celebrate it’s essential that your venue not only looks inviting but also functions perfectly for the increased demand To create a memorable atmosphere for these special occasions, investing in high-quality, stylish furniture is key This is where Cult Trade comes in, offering a wide selection of affordable , trend-driven furniture designed specifically for commercial spaces like yours Cult Trade is more than a furniture supplier they’re a par tner in transforming your bar into a festive hub Their focus on innovative design, sustainability, and affordability makes it easy to furnish your space with a perfect balance of style and practicality Whether you ’ re preparing for an intimate festive dinner or a lively New Year’s Eve bash, Cult Trade’s furniture solutions ensure your venue is both welcoming and efficient Cult Trade’s commitment to using high-quality materials and thoughtful design ensures your bar will stand out during the holiday rush Not only do their pieces enhance the aesthetic of your space , but they also boost functionality making it easier to host large gatherings With an eco-friendly approach, you can create a stylish yet sustainable setting that appeals to today’s environmentally conscious customers

For a luxurious festive touch, explore Cult Trade’s new

Property and Professional

Public Houses And Their Marketing Periods

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

and in many

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 shorten 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? 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 hous-

imising the labour usage in your business

With over 30 years of industr y experience in the Hospitality sector, The Bowden Group s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strateg y, Staff Management, Marketing and The Future of your business

PROFITABILITY & OPERATIONS

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are max-

ing 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 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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and

few of the other areas that David Hunter, your Restaurant Consultant,

you

MANAGING PEOPLE

Managing people brings with it a whole set of new

the Managers’’ through to Ser vice and Kitchen staff, your

guidance and Development

MARKETING

We will help you build a workable planned Marketing Strateg y From Digital

marketing, Websites, eMail Marketing and

your

If your business is actually struggling, or if you

Hunter a