CLH Digital - Issue #243

Pubs to Pour

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

RAISING A GLASS TO A BUSY DECEMBER

(see lead stor y) an incredible 300 million pints are expected to be poured throughout the month, generating an impressive £3 3 billion in revenue

This flurr y of activity will not only bring cheer to publicans and patrons alike but also deliver a substantial £1 7 billion boost to the Treasur y ’ s coffers December truly is the busiest and most lucrative time of the year for the industr y, underscoring its enduring significance to both the economy and society

The figures are nothing shor t of remarkable December’s pint sales alone account for 9 5% of annual beer sales in pubs, equating to a turnover of around £1 4 billion With the average pint now costing £4 80, the sector is poised to generate £136 million in beer duty over the course of the month

Adding to the festive cheer, a sur vey by music licensing specialists PPL/PRS reveals that New Year’s Eve could see Brits spending an additional £505 million in pubs and bars Such numbers are a testament to the vital role pubs and the wider hospitality industr y play in our national life a role that becomes even more pronounced during times of economic uncer tainty

This buoyant news comes on the back of a repor t from CGA’s RSM Hospitality Business Tracker, which highlighted year-on-year sales growth of 2 7% in November 2024

Given the current state of the UK economy, this growth feels almost miraculous As we face ongoing challenges, it is hear tening to see the resilience and impor tance of the Great British pub and hospitality sector shining through Pubs, and wider hospitality remain a haven, offering a refuge from the trials of ever yday life and a space to share moments of joy, however fleeting, during these difficult times

Let’s not shy away from the elephant in the room: the broader economic picture Britain’s economy has taken yet another hit with official figures from the Office for National Statistics (ONS) revealing a 0 1% contraction in GDP for October

This comes despite Sir Keir Starmer’s recent pledges to prioritise economic growth

According to Hailey Low of the National Institute of Economic and Social Research (NIESR), the Chancellor’s Budget has played a significant role in this downturn perhaps “significant” should be upgraded to “decisive”!

It’s clear that the countr y ’ s economic woes are far from over, leaving many, including me to question the current government’s handling of the crisis

However, for now, let’s focus on the positives

The festive season is delivering a much-needed boost to a sector that has faced its share of hardships in recent years

December is proving to be a beacon of hope a time to celebrate the resilience of our hospitality industr y and the communities it ser ves Here at CLH NEWS, we raise a glass to ever yone working in hospitality who makes the magic happen Your hard work and dedication do not go unnoticed

On that note , we’d like to wish all our readers the ver y best for Christmas May the next few days bring joy, success, and a bustling trade to all in the industr y

We’ll save our New Year’s wishes for next week’s issue , but for now, here’s to December a month of good cheer and great business!

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

Pubs to Pour £3.3 Billion Into The UK Economy

(CONTINUED FROM FRONT COVER)

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JOBS AT RISK

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How Restaurants Can Reduce NoShows and Last-Minute Cancellations

By James Taft, UK Countr y Manager, Quandoo

No-shows and last-minute cancellations have become increasingly problematic for restaurants in recent years

To minimise the impact, venues have attempted to create a safety net, with credit card capture and cancellation fees increasingly used as a way to encourage customers to honour reser vations

But how successful is this tactic in helping restaurants to conver t bookings? Is it actually putting people off? And what impact is it having on overall profitability?

Quandoo for Restaurants analysed data from over 2 000 restaurants between Januar y 2022 and July 2024 and found that while credit card capture can help to reduce last-minute cancellations and no-shows, it can also be a barrier against guests making the original booking In fact, nearly a third (28%) of diners said they were more likely to make a reser vation when card details were not requested

It’s a line that restaurants need to tread carefully: venues must take a more holistic view of diner behaviour and what matters to customers at different points in their journey - from making the initial booking to sitting down at the table

There are several strategies venues can take to mitigate these lower-risk cancellation scenarios, but just as impactful:

Recover from no-shows as quickly as possible Cancellation fees aren’t an effective way to protect and maximise revenues, with only 16% of restaurant owners saying they help to recover loss of earnings While some

may adopt a something is better than nothing attitude , it s far more effective to focus on reselling each table and filling it with guests where the overall spend is much higher

To do this, venues need to increase visibility among those customers who are looking to secure a lastminute table Our research showed that over 50% of cancellations happen on the same day, but it also highlighted a large demand for last-minute tables, with 18% of bookings made within two hours of dining Online marketplaces can help to seize this oppor tunity and can be used by operators to offer live availability so that when no-shows or cancellations happen, new diners have the chance to book

Help guests communicate a change of plans Communicating a last-minute change is something customers often feel guilty about So much so that one in ten adults said they would prefer to pay a no-show fee than pick up the phone and verbally cancel To avoid this, restaurants must make it as easy as possible for customers to let you know if they can no longer make it Confirmation emails and automated reminders are a great way to do this and remind guests about their upcoming reser vation, allowing them to confirm or cancel with just a few clicks This can also include follow-up messages that invite guests to rebook or include a promotional offer to entice them

Communicate your reser vation policy Finally, being clear on your reser vation policy and the implications of ‘credit card capture’ can help to conver t diners For

card details and be put off because they are under the

might be that, as long as the guest cancels within

charged Communicating any information about potential charges, or how long you hold tables for before freeing them up to others, means diners don t feel ambushed or caught out should plans change

Reducing the number of no-shows in your restaurant is essential to running a profitable business Ever y restaurant will have unique needs and will need to consider which strategies are right for them By implementing some of these approaches, however, operators can feel more confident that they have a robust safety net in place

Alcohol Avoidance Trend Set to Continue in

UK Through Festive Season, says Globaldata

The demand for low- and no-alcohol drinks is on the rise as consumers increasingly seek healthier alternatives and choose sobriety to better enjoy their social moments The increase in demand for these beverages during the Christmas season is par ticularly notewor thy, as it highlights the growing acceptance in a time when drinking is considered par t of culture Aligning with these new developments, a sur vey showed that 45% of consumers sometimes or regularly drink low or no-alcohol beverages As such the alcohol avoidance trend is expected to continue in the UK during the festive season, according to analytics company GlobalData

According to GlobalData, the "alcohol avoidance trend" is expected to drive the UK non-alcoholic beverage market over a £500 million categor y in 2024, representing a double-digit growth from the previous year The no- and low-alcohol beer market in the UK is projected to grow by 15% George Shaw, Beverage Analyst at GlobalData, comments: “The moderation movement has led to the creation of alcohol-free alternatives and increased competition in the soft beverage market In the UK, Almave Bianco introduced by Lewis Hamilton’s Almave represents a significant step in the non-alcoholic spirits market of growing demand for high-quality non-alcoholic beverages that mimic traditional spirits ” The association with Lewis Hamilton brings aspirational branding and credibility, resonating with fans of

the spor t and lifestyle This targets health-conscious consumers and those embracing the sober-curious movement especially Gen Z and Millennials seeking alcohol-free alternatives for social occasions ”

Shaw adds: “According to GlobalData Q3 UK Consumer Sur vey, it is evident that the demand for low and no-alcohol drinks is prominent This indicates a significant shift in consumer preferences towards healthier options The change is likely driven by a combination of factors, including health consciousness, the desire for more inclusive social experiences, and the availability of high-quality options in the market ”

According to the GlobalData Q3 UK Consumer Sur vey 77% of UK consumers consider how a product or ser vice impacts their health and well-being to be of somewhat, often, or always influence By incorporating this insight into their marketing strategies and product development, alcohol brands can better position themselves to meet the evolving demands of consumers and capitalize on the growing market for low and no-alcohol drinks

Shaw concludes: “The rise in demand for low and no-alcohol drinks is a significant trend that alcohol brands cannot ignore With consumers increasingly opting for healthier alternatives and prioritizing their health and wellbeing, it is crucial for brands to adapt and provide options that cater to these changing preferences

The Perfect Snack for All Your Trade and Hospitality Needs

Bank of England Maintains Interest Rates at 4.75% Amid Economic Uncertainty

UK Leisure And Hospitality: Loyalty, Consolidation and Sustainability Will Drive Growth In 2025

A Guide To Elevate Your Customer’s Christmas Dining Experience With Festive Tablescaping

The festive season is a prime oppor tunity for businesses in the hospitality, catering, and events sectors to impress clients, attract diners and create memorable experiences Now is the time to embrace the ar t of tablescaping and ensure your venue or ser vice stands out from the crowd

Research from hospitality suppliers Alliance Online reveals a staggering 3000% increase in Google searches for ‘Christmas tablescape ideas in the past month This highlights the importance of visual appeal in festive dining, offering businesses a chance to meet customer expectations while capitalising on this trend

Rachael Kiss, Marketing Manager at Alliance Online, shares her top advice for businesses looking to adopt tablescaping this season:

DECIDE

ON A COHESIVE

AESTHETIC

“Selecting a clear theme is essential for businesses For venues offering a fine dining experience , a Scandinavian-inspired setup can align with a modern high-end feel while a bold maximalist look may suit casual dining or events with a playful edge

Leaning into the year ' s leading trends is a great way to attract diners looking to enjoy a rounded experience beyond the food and drink and offer This can also be a great way to encourage user generated social media content to help boost your online presence

INCORPORATE DIY ELEMENTS

“Tablescaping is not only reser ved for high-end restaurants and luxur y hotels Budget-conscious and small businesses can embrace DIY touches to elevate their tablescape without overspending For instance , dried

orange slices, foliage , or folded napkin designs add personality while keeping costs low In some instances it’s these handmade touches that can add quirky details that embody your business’ ethos and often go much fur ther than the most elaborate setups ”

INVEST IN THE RIGHT TABLEWARE

“Small additions like statement glassware , unique ser ving trays, or decorative chargers can transform ever yday table settings into a show-stopping festive display These pieces are not only functional but can lean into the overall experience you ’ re creating

For example crocker y with organic features and ear thy tones will complement Christmas foliage for a rustic vibe while small touches like ribbed glassware and rich cherr y reds lean into fashion and lifestyle trends coveted by Gen Z ”

BALANCE FUNCTIONALITY WITH FESTIVITY

“While dramatic decorations can wow customers, it’s essential to keep functionality in mind, par ticularly for high-turnover restaurants or cafés Simple yet elegant touches such as a centrepiece or coordinated table settings can create a festive atmosphere without interfering with ser vice ”

THE BUSINESS OF TABLESCAPING

“Tablescaping is a well-established concept in the hospitality sector, where presentation plays a key role in attracting and delighting guests ” says Rachael Kiss

What s exciting is how this trend has evolved for festive occasions, giving businesses a unique oppor tunity to create unforgettable dining experiences Whether it’s a large-scale corporate event or an intimate family meal, thoughtful tablescaping helps businesses differentiate their offering and build a lasting impression

For more professional tableware ideas and supplies, visit the Alliance Online website at www.allianceonline .co.uk

Splendid Hospitality Group Hotels Give Back

This Christmas

In the run-up to Christmas, Splendid Hospitality Group (SHG) hotels has embraced the spirit of giving with a series of initiatives suppor ting their local communities At Hilton London Bankside , the team kicked off their effor ts with a kitchen takeover at Blackfriars Settlement on 11 November, preparing and ser ving delicious meals for the Positive Aging Community Team members also par ticipated in the Better Bankside Christmas Gift Appeal Wrapping Session on 11 December, preparing gifts to deliver to local hostels and community groups Finally, on 12 December the hotel welcomed the Notre Dame School Choir, for a special carol performance in the hotel lobby, followed by hot chocolate and mince pies for children at the hotel’s restaurant, OXBO At Hotel Indigo York, a special Christmas Room with a ‘Giving Tree’ encouraged guests to donate to Safe And Sound Homes (SASH), a charity that suppor ts vulnerable

Boghani, SHG’s Executive Vice Chairman, added: “Christmas is a time for giving, and I am incredibly proud of the effor ts our people are making to help those who need it most Ever y year they suppor t over 50 charities going above and beyond their day-to-day roles to have a meaningful and positive impact on communities “

Chopstix Lays Out Strategy To Support 100 Neurodiverse Young People Into Work By 2027

Chopstix, the largest Asian-Inspired QSR brand in Europe , has launched an employment initiative which sets out to place 100 neurodiverse young people into work in the Chopstix estate by 2027 This commitment to creating inclusive oppor tunities is a core principal of the business’ three year strateg y which also lays out a road map to reaching £200 million in system sales and 300 sites over this time frame

To launch the initiative Chopstix has par tnered with not-for-profit organisations DFN Project Search and Mencap and London South East Colleges to suppor t internships for young people with learning difficulties The initiative has already proven highly impactful with the Chopstix team having placed 21 people into the programme to date Through this initiative , interns gain invaluable on-the-job experience at Chopstix Group sites, guided by a dedicated job coach Chopstix is dedicated to empowering each intern to unleash their full potential and grow into future leaders in the company

To ensure colleagues entering the business via this programme receive the wrap around suppor t they need, the people team has implemented training across the full estate on working with colleagues and ser ving customers with neurodiversity

Tricia Hamilton, Head of People at Chopstix Group said, “We’re thrilled to be launching this programme with Mencap, DFN Project Search and London South East Colleagues The interns we have already brought into the programme are truly inspiring and we ’ re thrilled by the energ y and passion there is across the whole Chopstix estate to suppor t these colleagues and to make this initiative a success

3R (EPOS) Solutions

Creating inclusive oppor tunities and suppor ting colleagues and customers that experience a learning difficultly is built into the ver y DNA of Chopstix culture Not only have we launched this internship and employment programme we ’ ve also launched company wide training to ensure anyone in the business with a learning difficulty gets the suppor t they need while across Chopstix teams have been under taking fantastic fundraising challenges to raise vital money for Mencap ”

Having launched full funded higher education oppor tunities for Chopstix staff with Arden University and IB AT College Dublin last year, the launch of this employment programme is the next step in the Chopstix HR strateg y to develop a truly diverse and inclusive business, with fantastic career oppor tunities for people from all works of life , at ever y seniority level

Chopstix was established in Camden Market in 2002 by entrepreneurs Sam Elia and Menashe Sadik, who remain involved with the business on a day-to-day basis

The Chopstix Group consists of over 110 Chopstix sites, in addition to 10 sites operating as Yangtze , and 26 sites under the Chozen Noodle brand, which includes the Chopstix Group’s first site in mainland Europe having opened a Chozen Noodle in Bucharest, Romania earlier this year In October 2024, QSRP, the leading European quick-ser vice restaurant platform, announced its strategic investment in Chopstix, acquiring a majority stake in the UK’s premier Asian-inspired QSR chain The par tnership marks a significant milestone for both companies, to accelerate growth and innovation for both QSRP and Chopstix across the UK and Europe

Spread Joy, Not Fear - Diners Urged To Be Kind To Hospitality Staff This Christmas

Foodservice Inflation Continues To Ease

But Budget Casts Shadow Over Future

How To Keep Hospitality Staff Safe During The Festive Period

By Mark Balaam, CEO and Founder of imabi (www imabi com)

With hospitality businesses across the UK experiencing one of their busiest times of year, amid the festive cheer, it remains essential to focus on the well-being of hardworking staff members Therefore , it’s impor tant to adjust to the lively atmosphere and the potential safeguarding issues this presents

Staff are the backbone of the industr y, and their safety should always be a top priority for business owners As the festive season unfolds, it's essential to ensure team members can enjoy the holiday spirit, deliver exceptional ser vice and ultimately remain safe

LEAN ON TECHNOLOGY

Technolog y can play a huge role in safeguarding hospitality staff and it’s impor tant to embrace the latest innovations that allow us to minimise physical contact and respond swiftly to potential risks It’s also wor th noting that safeguarding issues don’t simply come from customers in fact, there are a number of other potential risks such as commuting to and from work, or inter-team relationship challenges

There are some great technolog y solutions to explore , but a comparatively old one – that of simply installing a camera security system – can offer an essential layer of security and help staff to feel safe If an incident does arise , having video evidence can prove extremely valuable Signposting that this technolog y is in use can also be an effective deterrent for inappropriate behaviour

EDUCATE YOUR STAFF

An effective way to protect your staff is by implementing comprehensive training programmes By offering training on topics such as emergency procedures and conflict resolution, employees are equipped with the tools needed to navigate challenging situations effectively Such situations tend to spike at this time of year, where larger, alcohol-fuelled groups are more common Ensuring that staff members are well-prepared and confident in handling var ying scenarios will not only help keep them safe , but create a well informed collective that can look out for one another

Some businesses such as bars and clubs will typically employ security staff so it’s also impor tant to ensure they undergo specialised training for handling situations that may arise during the festive season This will essentially create a first line of defence that enhances the overall safety net for other staff However, it's also impor tant that varied communication channels are open between the team allowing security to react to any situations flagged by colleagues Once this relationship is established, the team becomes dialled into a safeguarding ecosystem underpinned by the concept that ever yone has the right to feel safe at work

The festive season can bring together people from diverse backgrounds and cultures Therefore , it's important to equip your staff with training in cultural sensitivity to navigate interactions respectfully Understanding cultural nuances can diffuse tensions and prevent misunderstandings, contributing to a more harmonious environment for both staff and customers

FOSTERING A SUPPORTIVE AND OPEN WORKPLACE CULTURE

Creating an open workplace culture is key, especially during high-stress periods like the festive season

Encouraging an open dialogue where employees feel comfor table expressing their concerns ensures that potential issues are identified and addressed promptly Implementing regular check-ins and encouraging a collaborative approach to problem-solving are all wor th considering

The festive season, while joyous for many, can also be stressful for hospitality staff dealing with increased workloads and customer expectations Prioritise the mental health of your teams by providing resources, encouraging them to take breaks, and offering appropriate channels to raise concerns A mentally healthy workforce is not only more resilient but also better equipped to handle the demands of the season

The key message here though is that with hospitality essentially being built on people , their safety should always be a priority Speak to your teams understand their concerns and you may find that something as simple as providing adequate lighting in staff parking areas can have a huge impact on their overall outlook Of course , there are also deeper, more far-reaching and more effective options to consider too

Mark Balaam s a White Ribbon ambassador and safeguarding exper t with more than 30 year s of exper ience in the sector He s also CEO & founder of imab , a safeguarding platform offer ing real-time actionable suppor t to user s , as wel as empower ing them to repor t cr imes and access essent al suppor tive mater ials and ser vices – all with n one place mabi, whic h recently par tnered with Cr imstopper s , also provides the tec hnology behind the Br itish Transpor t Police s Railway Guardian app

Pitlochry Hotel Rescues Food Bank Christmas

Liberation Group Rebrands to Butcombe

Hospitality Sector Faces Crisis as Insolvencies Soar

Sacha Lord, the Night Time Economy Adviser for Greater Manchester has issued a stark warning about the perilous state of the hospitality sector as new data reveals a surge in insolvencies

Official figures from the Insolvency Ser vice show hospitality businesses were the third highest sector for insolvencies in the year to October 2024, with 63 4 per cent of those bankruptcies occurring in restaurants and mobile food outlets

Data for the number of self-employed bankruptcies (also referred to as ‘trader bankruptcies’) showed 141 bankruptcies in the sector, accounting for 10 per cent of all trader bankruptcies across UK business The figures are up 11 per cent from 127 on the previous 12 months

Overall the official data showed that the total number of registered company insolvencies in England and Wales totalled 1,966 in November, with construction and wholesale and retail trade repor ting the highest number per sector

The alarming trend is set to worsen as businesses face a “double hit” from increased employer National Insurance contributions and reduced business rates relief, both taking effect in April

As announced in October’s Budget, businesses will see planned increases to the rate of employer national insurance , combined with a reduction in the business rates relief given to hospitality from 75 per cent to 40 per cent both of which will take effect from April 2025

“The rate of self-employed bankruptcies within the hospitality sector fur ther underscores the wider challenges facing the industr y Businesses are in hazardous financial positions, and this will only continue to

increase as April approaches,” warns Sacha Lord

“Unsurprisingly, the months sandwiching the new tax year saw the highest numbers of bankruptcies, as business owners tr y to navigate imminent tax changes I’m sadly confident we’ll see similar, but higher figures this March to May as changes in national insurance and business rates cause nationwide distress and significant increases in outgoings ”

Flagging a difficult year ahead, he warns that the sector, buoyed by the temporar y boost from events like the Euros 2024 is now grappling with reduced consumer spending due to the cost of living crisis and a lack of similar large-scale events in 2025 and is urging policymakers to take immediate action to mitigate the looming crisis

“The hospitality sector is a vital contributor to the UK economy – we are the third largest employer, and provide significant suppor t to communities, both rural and urban,” he says “Without urgent inter vention, we risk losing countless businesses and livelihoods ”

BBC Masterchef winner, Simon Wood, owner of WOOD restaurant which fell into insolvency last month also said “After seven years of hard work building our restaurant we were forced to close our doors last month The rising costs of ever ything –from ingredients to energ y bills – simply became unsustainable and this was ahead of the planned cut to business rates relief

“Our restaurant was a high-profile , award-winning venue and if we were struggling, then it is not unprecedented to think that others will also be under extreme financial pressure I’m gutted to say it, but the changes to the tax relief from April will be the final nail in the coffin for many like me ”

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

Millions of Brits Planning A Domestic Festive Holiday, Bringing

Billion Boost To Economy

VisitEngland s Christmas Trip Tracker

Sur vey reveals that 8 8 million Brits are planning an overnight holiday trip in the UK during the Christmas and New Year period, bringing an estimated £2 5 billion boost to the economy

The figures are on par with last year ’ s, 2023, results In 2022, 5 8 million Brits planned to take an overnight holiday trip in the UK during the festive season

Among those definitely planning an overnight holiday trip in England, 50% are planning on taking two or more trips during the festive period The survey also shows that 6% of Brits have yet to decide if they will take an overnight trip in England during the festive season The top reasons are ‘waiting to see what the weather is like’ followed by ‘still tr ying to find somewhere available to stay’ and ‘waiting to see if there are any special deals/offers ’

VisitEngland CEO Patricia Yates said: “It is encouraging to see so many of us are planning a shor t break with friends and family during the festive season, boosting the economy through tourism From festive light trails and buzzing Christmas markets to walks in the countr yside with a cosy pub lunch, destinations are offering year-round experiences and attractions catering for ever yone and tempting Brits to explore beyond their doorstep ”

“We also know from destinations across England that 2024 has been a ver y mixed picture for many areas with the weather also having an impact Our latest consumer sentiment research shows that many people are booking last minute breaks, wanting to save on accommodation, activities and seeking good value options, making it more difficult for businesses to plan in advance So please do go out and explore

Popular seasonal activities Brits plan to do this year, after visiting friends and family, include going out for a meal (42%), visiting a Christmas market (38%) and shopping at the post-Christmas sales (35%) One-infive (20%) will par ticipate in outdoor activities such as walking or cycling

Of those sur veyed, younger people are more likely to spend money at seasonal shopping events with 42% of 16-to-24-year-olds planning to shop at postChristmas sales and 40% planning to visit a Christmas market

For those not planning an overnight holiday trip in England, the top reason is I cannot afford it The findings reflect the latest monthly wave of our wider domestic consumer sentiment towards travel, published on 21 November, which showed that the top perceived barriers to taking overnight holiday trips in the next six months were the ‘rising cost of living’ followed by ‘UK weather’ and ‘personal finances ’

Trends and Predictions for 2025

As 2025 rapidly approaches we have spoken to leading figures from hospitality businesses to gather their insights on what the next 12 months could bring for the industr y

KEEPING PACE WITH EUROPE’S CSRD

“In 2025, the hotel industr y will be decisively shifting from discussing sustainability, to embedding it as an operational standard, driven largely by the EU’s stringent Corporate Sustainability Repor ting Directive

While these measures aren’t yet legally enforced in the UK, the influence of large hotel brands operating across Europe will likely create pressure for UK hotels to keep pace These brands could roll out new sustainability measures across all of their proper ties, including those in the UK, creating a heightened expectation for eco-conscious practices Hotels that lag behind risk appearing outdated and less attractive to the growing base of eco-minded travellers, potentially losing market share to those proactively adopting green initiatives

“The number of resources educating the industr y about both legal and ethical sustainability practices has grown monumentally, so there really is no excuse going into 2025 for businesses not to take action

Sustainability will be more than just a talking point at events – it will be a competitive necessity, defining industr y leaders and setting a new standard for sustainable tourism in the UK and beyond ”

Tommie Eaton, Director, Clean the World Europe

WELLNESS AND RECONNECTION ON TOP OF THE AGENDA

“I think a big trend of 2025 will be around wellness and for teambuilding and wellness retreats with a focus on ‘mindful mornings and active afternoons’ Foxhills is extremely well placed and geared up to deliver this, offering a chance to escape the city and enjoy the Surrey countr yside , reconnecting with family and colleagues and rekindling team spirit

As we look ahead to 2025, we will be investing around £3million into our hotel and F&B offering, based on research into guest’s dining habits and an increased appetite for experiential dining Our guests are looking for restaurant experiences that stand out, with a stor y, an adventure and a sense of connection, combining flavour with atmosphere Bespoke experiences are high on the agenda, and we are always looking at ways to make the Foxhills experience more customisable and personal as well as community and sustainability focused

“Sustainability and tech integration will therefore be pivotal in 2025 Our guests will expect experiences that are not only luxurious but also environmentally conscious – with locally sourced ingredients and supplier par tnerships low-impact stays and eco-focused activities like our beekeeping and woodland workshops Ultimately the focus will be on creating experiences that balance indulgence with mindfulness, something that’s already a priority here at Foxhills

Josh Abbott, Director of Marketing, Foxhills Club & Resor t

CAUTIOUS OPTIMISM FOR THE UK HOTEL INDUSTRY

With demand fundamentals remaining strong, we are cautiously optimistic for the UK hotel industr y in 2025 With interest and inflation rates predicted to ease , consumer confidence will likely see a welcomed boost which will in turn lead to an increase in disposable income encouraging more spend on leisure However, strong cost headwinds due to the UK Autumn Budget are expected to have a significant impact on conversion, even after mitigation measures, which will likely temper re-investment plans

“As a London-based hotel group the international landscape is a key focus for Clermont Hotel Group While geopolitical instability could affect leisure travel into early 2025, we will be watching the US market with interest to gauge its potential impact This is par ticularly relevant for us as London is expected to add an additional 9,000 bedrooms next year While we don’t expect significant pressure on rates from this expansion, this could change quickly if the international market destabilises fur ther

“Positively, investor confidence remains steady, with high-profile acquisitions highlighting the ongoing appeal of the UK market Finally, there is no doubt that ESG will stay firmly in focus and dominate the agenda for most hoteliers, as sustainability and social responsibility are no longer optional but essential for long-term success

Gavin Taylor, CEO, Clermont Hotel Group

THE RISE OF INTIMATE, AUTHENTIC AND EXPERIENTIAL EVENTS

“As we move into 2025 we ' re witnessing a continued shift toward bespoke and intimate wedding experiences, with couples prioritising quality over quantity and focusing on creating meaningful experiences for their guests At Wotton House , our intimate wedding bookings have surged by 600% over the past two years, highlighting a lasting trend in the industr y

“Corporate clients are also embracing this shift, moving beyond traditional formats to focus on experiential events that engage , inspire , and connect These immersive experiences highlight stor ytelling, team engagement and brand alignment, creating deeper and more meaningful connections in business events We are also seeing an increase in enquiries from large European and international clients who are looking at venues that prioritise wellbeing sustainability and distinctive offerings to align with their business objectives ”

Edward Adshead, General Manager, Wotton House

SHIFTING GUEST EXPECTATIONS TO PRESENT OPPORTUNITIES FOR CONTINUAL IMPROVEMENT

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

“Regarding

and the desire for workspaces within hotels along with improved wellbeing options such as healthier dining choices and well-equipped g yms will continue Eco-friendly options will become a must-have with less tolerance for superficial or ‘greenwashed’ claims as eco-conscious guests proactively look for energ y-efficient practices sustainable sourcing and waste reduc-

Louisa Green, Managing Director, RBH Management

Stonegate Group Invests £100 Million in 2024 to Elevate its Estate

The AVL A Licence – A Legal Requirement

November Sales Solid For Restaurants and Pubs

Ahead of Christmas

Britain’s hospitality groups recorded year-on-year sales growth of 2 7% in November 2024, the latest edition of the CGA RSM Hospitality Business Tracker reveals

The like-for-like figure is marginally above Britain s rate of inflation as measured by the Consumer Price Index, and marks the first real-terms growth since June It provides cautious optimism that consumers are prepared to increase their spending in restaurants, pubs and bars over the crucial Christmas and New Year period

The Tracker produced by CGA by NIQ in par tnership with RSM UK shows total sales growth, including new venues opened during the last 12 months, stood at 4 7% in November Managed restaurants performed best of the main hospitality segments, with like-for-like growth of 3 6% This just topped a 3 1% increase for pub groups, which benefited from Halloween celebrations at the star t of November

Among other channels, bars continued a long run of negative numbers, with sales down by 5 3% from the same month in 2023 On-the-go venues recorded

2 8% growth

Trading in London was slightly ahead of the rest of the countr y for the first time since July, the Tracker indicates Managed groups ’ November sales inside the M25 were up by 3 0% year-on-year while venues beyond the M25 achieved 2 5% growth

Saxon Moseley, head of leisure and hospitality at RSM UK: “November’s results represent a welcome rebound in spending after consumer confidence took a hit in the run up to October’s Autumn Budget, with like-for-like growth the highest since June and above the average for the 2024 year Amidst a wave of tax rises and changes to legislation which are set to significantly increase costs for the sector, the hospitality industr y is in desperate need of revenue growth to balance the books

Operators will therefore be hoping this is the star t of a sustained period of increased leisure spending, driven by rising real wages, falling interest rates and improving consumer confidence With the festive trading period in full swing, all operators will want this Christmas are strong sales to close out the year ”

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “After struggling for real-terms growth for much of the Summer and Autumn, November’s trading figures represent a solid if unspectacular recover y They are par ticularly welcome in light of the new burden placed on hospitality by the government’s Budget, but costs and margins will continue to be under severe pressure for some time to come With the vital Christmas and New Year trading period looming, groups will now be keeping ever ything crossed for favourable weather and strong consumer confidence so they can end 2024 on a high ”

How Hospitality Operators Can Mitigate No-Shows This Festive Season

By Matt Rawlins

As all hospitality operators will know the festive season is an impor tant time for businesses in the sector with earnings made during this period giving many a boost for the months that follow During the holiday season there is an increase in demand for hospitality ser vices such as accommodation, dining, and event hosting People frequently go out, travel, or organise par ties to commemorate holidays and special occasions, leading to a spike in customer footfall In fact, hospitality venues, including restaurants and bars forecast a £12bn boost this Christmas – revenue which will be critical to a sector currently challenged by the cost-of-living crisis and a labour shor tage , as well as rising costs However, noshows present a significant challenge to operators tr ying to capitalise on the lucrative oppor tunities of the Christmas season According to new research, the number of customers who fail to show up for their reser vations in pubs, bars, and restaurants has more than doubled since September of last year A considerable 12% of customers are still not respecting their bookings and notifying venues in advance

It is estimated that no-shows cost the sector £17 59 billion in revenue losses each year and the impact is significantly larger when wasted food and labour expenses are factored in This can have a devastating impact on venues In fact, nearly a fifth of hospitality businesses have considered permanent closure as a result of lastminute cancellations and no-shows

Dealing with no-shows often requires quick adjustments and adaptations, adding stress to the daily operations of hospitality businesses Last-minute changes in reser vations or the need to fill unexpectedly vacant spaces can disrupt the smooth running of the establishment and often affect customer ser vice , staff productivity and morale However, there are steps that can be taken to reduce no-shows, and their impacts on your business

AUTOMATED CONFIRMATION AND REMINDER MESSAGES

Setting up automated booking reminders and confirmation emails that are sent to the diner as the appoint-

ment date approaches is a simple strateg y to assist in preventing no-shows These reminders can be sent via email, SMS, or even through mobile apps, providing guests with convenient and timely notifications

Double confirmations are an especially powerful technique When you send an email from your booking system to a diner asking them to click on a link to confirm their attendance this is recorded in your booking system

WAITLIST MANAGEMENT

Implementing a waitlist feature in your reser vation system is a great way to fill vacancies created by noshows When a guest cancels, the system can automatically notify those on the waitlist, allowing for quick rebooking

TABLE MANAGEMENT SYSTEMS

For restaurants, table management systems can assist in optimising seating arrangements, helping to accommodate walk-ins and manage reser vations efficiently These systems can provide real-time data on table availability, helping staff adapt to changes caused by no-shows resulting in less stress and increased productivity and an enhanced customer experience

FLEXIBLE CANCELLATION POLICIES

Implement transparent cancellation policies and clearly communicate these during the reser vation process to set expectations and encourage guests to provide timely notice for cancellations It’s impor tant to remember that no-shows can often be due to genuine reasons; individuals become sick, or plans change at the last minute Giving your customers the flexibility to cancel or change their bookings is beneficial to both sides

While these measures are a great step to help reduce the number of no-shows your business experiences there will always be people who miss their booking So, to lessen the damage of no-shows implement a deposit or pre-authorisation policy which are compulsor y in many other situations where capacity is limited For example , consumers aren t able to secure their holiday or trip to a gig or the theatre without an up-front commitment

The landscape for hospitality businesses operating in 2024 is challenging and the issue of no-shows is not slowing down With this holiday season set to provide a much-needed boost to the sector, implementing steps and processes to mitigate the number of customers that don’t show up is critical for the future sustainability of the hospitality sector

Sky Business Backs Pubs With PubAid Sponsorship of PDC World Darts Championship Players

Bolsius Professional

Nightmare Before Christmas For Small Business Water Bills

Small businesses face 42 per cent rises in water bills over the next five years

Responding to Ofwat’s decision to allow water companies to increase small businesses water bills by an average of 42 per cent before inflation between 2025-2030, Tina McKenzie , Policy Chair at the Federation of Small Businesses (FSB), said:

“The news just before Christmas that small firms will see a far greater rise in their water bills than expected over the next five years is the kind of stocking filler the small business community really did not want to receive

“Small firms had been bracing for a rise in water bills of over a quar ter, so news that the rise will in fact be significantly higher than that at 42 per cent is deeply concerning, and ver y hard to swallow

“Small firms are already facing a grim financial landscape moving into the new year Our research found that nearly half of small firms pointed to the cost of utilities as one of the main drivers of operating cost

increases

“Decisions like today’s show that the system as it stands is not currently working for small firms and for other customers The Government has set up an independent commission on the water sector regulator y system, to make the regulation of water more cohesive and less fragmented – something small firms believe is desperately needed after years of rising bills and worsening water quality

We also welcome the Environment, Food and Rural Affairs Committee’s new inquir y, announced today, on reforming the water sector

“Ofwat and the water companies say that the rises in bills for domestic and non-domestic customers are needed to fix the countr y ’ s creaking water infrastructure

“It is unacceptable for Ofwat to acquiesce to using small firms as a cash cow Small firms are hard-pressed on all fronts in terms of margins, and the proposed rises could leave many of them underwater”

Dalloway Terrace Receives Its First AA Rosette

Dalloway Terrace at The Bloomsbur y, a restaurant well known for its seasonal transformations from lush summer gardens to winter wonderlands, is proud to announce it has been awarded its first AA Rosette

The AA Rosette which awards venues based on their commitment to culinar y excellence , has recognised Dalloway Terrace for its “interesting and enjoyable selection of dishes” The repor t also noted that the restaurant is ver y well presented with a lovely ambience for diners, scoring the food and ser vice 88% and 87% respectively

Executive Chef Trevor Kliaman joined the dedicated team Previously head chef at the St Andrews Bar and Grill, Trevor joins from Fairmont Southampton, were he also received an AA rosette award for his ambitious dining concept

The Rosette has been awarded shor tly after

Dalloway Terrace General Manager, Giovanni Spezziga commented: “We are extremely pleased and proud to receive our first AA Rosette – it’s an incredible achievement for our entire kitchen and ser vice team who consistently work hard to deliver such outstanding food quality We strive to offer guests an unforgettable dining experience within gorgeous surroundings and it’s great to be recognised for doing just that ”

2024 Christmas Party Trends

The UK Christmas par ty market is gearing up for a sparkling comeback After a few years of subdued celebrations, businesses are seemingly eager to embrace the holiday spirit with the 2024 par ty season now upon us

Office Christmas (www officechristmas co uk) conducted a comprehensive sur vey to unwrap the latest trends and offer an insight into how people are looking to celebrate this year

Managing Director, Justin Sayers, says that the UK Christmas par ty market has seen a 15% increase in spend in 2024 compared to 2023 and with a host of exciting trends emerging this year ' s Christmas par ty season is looking to be back with a festive bang, driven by a combination of factors

CHRISTMAS PARTY SPEND ON

THE

RISE

One of the most striking findings from the sur vey is that Christmas par ty budgets are on the rise A significant majority of respondents expect their budgets to increase by approximately 10% for the 2024 season compared to the previous year This follows a trend that UK businesses are eager to invest in their company culture , recognising the impor tance of fostering camaraderie and celebrating achievements

The average budget this year for a seasonal event was £88 inc VAT per person however Office Christmas found that UK businesses were actually spending £110 per person They also repor ted that businesses in the capital spent 35% more on Christmas par ties in London than the rest of the UK

EXPERIENTIAL EVENTS

Experiential and alternative venues are at the forefront for 2024 With immersive theming, interactive enter tainment and unique add-ons becoming increasingly popular The sur vey delved into the most popular Christmas par ty themes for 2024, revealing that although more unique par ties are entering the market, attendees favourited the traditional themes such as winter wonderlands & black-tie events like Gatsby/James Bond

Office Christmas’ founder, Justin Sayers, says that the company has seen a record number of enquiries for more casual and themed par ties this year, a 20% increase from previous years

Interactive and alternative events such as murder myster y dinners, mini-golf bars or even curling venues add a new dimension to festive celebrations Where traditionally the dinner, dance floor and drinks would be the focus of the evening, guests can look forward to an interactive activity which can unite the team

DREAMING OF A GREEN CHRISTMAS

One of the most striking trends revealed by the sur vey is a heightened focus on sustainability A significant number of businesses are star ting to prioritise eco-friendly venues and practices, seeking ways to minimise their environmental impact As one respondent aptly put "Sustainability is no longer an after thought; it's a priority for our Christmas par ty "

Sustainability is becoming a necessity for organisers with venues and caterers championing sustainable practices, such as reducing waste , using renewable energ y and minimising food waste Many are also incorporat-

ing charitable initiatives into their Christmas par ties through a donation included in the ticket price or as par t of an on-the-night raffle , silent auction or casino table where the proceeds go to charity

Although we ’ ve seen a growth this year, sustainability is still not at the forefront with only 6% of bookers saying that it s an impor tant factor and

PARTY PRIORITIES: WHAT MATTERS MOST TO THE PLANNERS

The sur vey revealed what matters most to par ty planners when booking their festive celebrations Location reigns supreme , with price and a delicious menu following closely behind It seems par tygoers prioritise a convenient location, value for money, and a tasty feast to fuel their festive fun

THE EVOLVING ROLE OF ALCOHOL AT THE OFFICE CHRISTMAS PARTY

It's undeniable that alcohol still plays a significant role in the Christmas par ty landscape , but the tide might be turning Within the open-ended comments, some respondents noted changes in drinking habits and an increased quantity of their guests going sober for the par ty

This evolving landscape presents a challenge for par ty planners How do you cater to a diverse workforce with var ying preferences and attitudes towards alcohol? The key lies in creating an inclusive environment where ever yone feels comfor table , regardless of their drinking habits: Beyond the Booze: Offer a wide variety of non-alcoholic beverages including mocktails, NA beers and premium soft drinks

Activities & Enter tainment: Shift the focus from purely alcoholfuelled fun to engaging activities and enter tainment that ever yone can enjoy

Mindful Messaging: Be mindful of how you promote and communicate about the par ty Avoid language that centres solely on alcohol consumption and instead emphasise the celebration

THE RETURN OF THE IN-PERSON CELEBRATION

After a few years of vir tual gatherings and strikes causing mayhem within the events industr y, in-person Christmas par ties are back in full swing A large majority of respondents expressed their enthusiasm for hosting face-to-face celebrations, recognising the impor tance of personal

connections and team bonding

With flexi-working becoming the norm in the UK businesses are using the annual Christmas par ty as a great excuse to get ever yone under one roof to celebrate and praise the year

NEW YEAR, NEW VENUE

When it comes to venue selection the sur vey revealed a whopping 64% of respondents are determined to break the mould and host their 2024 Christmas par ty at a venue they've never been to before Suggesting a desire for fresh experiences and a depar ture from the traditional This highlights the impor tance for venues to constantly innovate and offer unique experiences to capture the attention of discerning par ty planners

A SURGE IN THIRD-PARTY PLATFORMS

Following on, the data indicates that an increasing number of businesses are turning to third-par ty agencies and venue finders such as Office Christmas to streamline their Christmas par ty planning These agencies offer a range of benefits, from exper t guidance and venue sourcing, to accessing exclusive deals By leveraging their exper tise and cost-saving advantages businesses can ensure a memorable and hassle-free festive celebration for their employees whilst they can focus on their core operations

63% of respondents indicated they are more likely to book their Christmas par ty through a third-par ty agency Only 18% of respondents stated they are less likely to use a third-par ty agency and 19% had no preference

WHY SOME EMPLOYEES ARE SAYING "NO" TO THE CHRISTMAS PARTY

While the festive season brings joy and celebration, it's impor tant to acknowledge that not ever yone can join the par ty Our sur vey revealed some key reasons why employees might miss out on the Christmas festivities

Topping the list were childcare issues and travel arrangements Highlighting the challenges that many working parents and those with long commutes face during the holiday season, with only 40% of respondents willing to commute over 10 miles to par ty

It's a good reminder for companies to consider these factors and explore ways to make their Christmas par ties more accessible and inclusive for ever yone

Interestingly, the sur vey also revealed that a large por tion of employees simply don't enjoy social events, with almost 30% listing it as a reason they expect their attendees not to accept 26% said that the cost of attending a Christmas par ty could also be prohibitive

There you have it - the 2024 Christmas par ty season is shaping up to be a real cracker! This year, UK businesses are demonstrating a clear commitment to investing in their employees' wellbeing and morale , with increased budgets and a focus on creating inclusive and memorable experiences So, dust off your dancing shoes, grab your Santa hat, and get ready to jingle all the way to a Christmas par ty that's bigger, bolder, and more brilliant than ever before!

Williams Refrigeration’s Malcolm Harling Wins Top Industry Accolade

Things To Consider When Choosing

Card Reader For

First Look At Pedn Olva’s Visionary New Transformation In St Ives Is Unveiled

Energy Ombudsman Extends Access to Small Businesses

“It is a

for

the

as par t of a broader initiative by the government and Ofgem to address hidden fees, billing issues, and the mis-selling of energ y ser vices The changes ensure businesses can access free suppor t to resolve disputes related to their energ y contracts

Minister for Energ y Consumers, Miatta Fahnbulleh said: “Small businesses are at the hear t of our mission to deliver growth which is why we are making sure that disputes with energ y suppliers do not unfairly hold them back

“By extending Energ y Ombudsman’s remit, 99% of UK businesses will now have an easy route to resolve issues with their supplier, if they arise without disruption or costly cour t cases

step towards

y

t

businesses

even

” Previously, businesses with more than 10 employees had limited options for redress, with cour t proceedings often being the only recourse This extension represents a major step forward in providing consumer protections for small organisations from unfair practices

To coincide with its extended remit, Energ y Ombudsman has announced an increase in the maximum award for non-domestic

These

For

y Ombudsman and its remit extension visit: https://www energ yombudsman org/

Shepherd Neame Reopens The Bellhouse In Leigh-On-Sea After A £300k Refurbishment

Work

fixtures and fittings

There is also now a new eye-catching swing sign outside featuring a real bell

“We aimed to bring out the character of The Bellhouse , while also retaining its unique characteristics and we are incredibly pleased with the finished result Of course a pub isn’t a pub without a great team and we have one here led by General Manager Athena Sigismondi We are confident that The Bellhouse will continue to go from strength to strength Jonathan Neame also presented a donation of £1,000 to local charity the Jude Har vey Foundation, which will go towards hear t screening for 14 to 35-year-olds to help prevent Young Sudden Cardiac Deaths (SCDs) in memor y of 19-year-old Jude , from Southend, who died after suffering a cardiac arrest in 2023 The donation was presented to Jude’s Dad Gar y and stepmum, Jude

Chief Executive Jonathan Neame said: “The Bellhouse is rumoured to be a hunting lodge that was used by Henr y VIII, but then we do also have about 100

UK Inflation Rises for the Second Month in a Row

The increase , takes inflation fur ther away from the Bank of England’s target of 2% and is the biggest increase since March leading economists to rule out any prospect that the Bank of England will cut its main interest rate from 4 75% after its policy meeting tomorrow (December 19) Grant Fitzner the ONS’s chief economist said:

“Inflation

“This

Isaac Stell Investment Manager at Wealth Club said:

“This latest inflationar y spike adds to the New Year challenges facing the BoE With businesses shouldering the Chancellors national insurance rises, the indication of prices hikes from companies have been coming thick and fast There may be cuts to jobs and less generous pay rises to boot Those hoping to see a continuous stream of rate cuts in 2025 will likely be disappointed ”

Chancellor Rachel Reeves said:

“There is “ more to do” to combat cost-of-living pressures

“I know families are still struggling with the cost of living and today’s figures are a reminder that for too long the economy has not worked for working people , ” she said

“Since we arrived real wages have grown at their fastest in three years

That’s an extra £20-a-week after inflation ”

“But I know there is more to do I want working people to be better off which is what our Plan for Change will deliver ”

Kate Nicholls, Chief Executive of UKHospitality, said:

“Headline inflation continued its reacceleration in November to the highest rate since March 2024 This second consecutive monthly reacceleration can largely be attributed to rising transpor t costs housing and household ser vice costs Ser vices inflation, a key gauge for the Bank of England came in a touch below expectations at 5%

“The strength of the latest inflation figures, coupled with Tuesday’s higher than expected wage growth data may well put to bed the possibility of a pre-Christmas rate cut from the BoE on Thursday Although the public may feel Andrew Bailey and co are channelling their inner Scrooge , prudence on the BoE’s par t seems sensible as no one wants to see the inflationar y ghosts of Christmas past return ”

“The continued increase in inflation is concerning, and inevitably makes day-to-day life harder for businesses and consumers Combined with lacklustre growth figures, it makes for a troubling economic picture

“Despite these inflation figures, incentivising growth should remain the central goal for the Government, and the Bank of England can play an impor tant role tomorrow by lowering interest rates

“Changes to employer NICs, par ticularly lowering the threshold, remains the biggest barrier for hospitality businesses and we urgently need the Chancellor to rethink these changes to protect businesses and team members ”

CheckFire Ltd Unveils New Report As Almost 400 Arson

Attacks Target English Hospitality Venues In 2024

Carlsberg and Britvic Merger Approved by UK and EU Authorities

The highly anticipated merger between Carlsberg, the Danish brewing giant, and soft drinks company Britvic has received approval from both the UK’s Competition and Markets Authority (CMA) and the European Commission This landmark deal valued at £3 3 billion, was initially agreed upon in July following extensive negotiations, during which Britvic rejected Carlsberg s first two offers

After launching an investigation into the proposed merger in September, the CMA progressed the matter to a formal inquir y in October On 17 December, the CMA announced: “The CMA has cleared the anticipated acquisition by Carlsberg UK Holdings Limited of Britvic plc The full text of the decision will be published shor tly ” While regulator y hurdles have been overcome , the acquisition remains subject to a cour t-sanctioned scheme of arrangement A cour t hearing is scheduled for 15 Januar y 2025, with the scheme expected to take effect on 16 Januar y 2025, pending satisfaction of all remaining conditions A spokesperson for Carlsberg expressed enthusiasm for the merger ’ s progress, stating: “We’re delighted to have received all necessar y regulator y clearances and, subject to cour t approval, we look forward to completing the transaction in Januar y 2025

“This merger will establish a highly attractive multi-beverage supplier in the UK, leveraging an efficient supply

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 capitalise

Known for its bold flavours, McCoy s is the UK s number one ridged crisp brand Available in popular flavours including Flame Grilled Steak and Salt & Malt Vinegar, McCoy’s caters to customers looking for fun and flavour over the Christmas period

With 72% of consumers likely to pay extra for a premium snack brand4 and premium snacking occasions rising over Christmas our hand-cooked crisp brand Tyrrells delivers an ideal choice With over 90 Great Taste Awards across the range , Tyrrells makes trips to pubs and bars feel more special, promising excellent quality and flavour For fur ther information, please see the adver t on the facing page

Guinness Supply Challenges to Persist Until End of December, Diageo Confirms

UK pubs and bars will face ongoing restrictions on Guinness supplies until the end of December, according to brewer Diageo The company has announced plans for a “phased replenishment of the supply chain” star ting in Januar y to ensure venues are adequately stocked for the Guinness Six Nations rugby tournament later that month

Despite these plans, Diageo has cautioned that Guinness distribution will remain on a managed basis throughout December The pressure on stocks, which began approximately three weeks ago, appears to have var ying impacts across the hospitality sector

While JD Wetherspoon repor ted being "fully stocked" with Guinness and expecting fur ther deliveries, other operators have not been as fortunate Shaun Jenkinson, operations director at the Irish pub chain Katie O’Brien’s, which runs seven venues across England, highlighted the difficulties they’ve faced

This has been an incredibly inconvenient challenge at the busiest time of year, ” said Jenkinson “The more awareness there is that this is a national supply issue rather than poor management by pubs, the better ”

According to Jenkinson Katie O’Brien’s has only received 70% of its required Guinness stock over the past two weeks He added, “Ordering stock has become incredibly complicated, relying on multiple wholesalers with var ying ordering parameters There has been no clear communication from Diageo on when the situation will improve , only continued warnings from wholesalers about the likelihood of further shor tfalls as Christmas approaches ”

At this week’s UKHospitality Christmas lunch, a Guinness-branded bar ser ved drinks to attendees though the mention of the brand drew pantomime-style boos from operators, reflecting the frustration among many in the industr y

Some smaller London venues have resor ted to creative solutions, such as introducing “ration cards” for customers due to dwindling keg supplies Meanwhile , several larger pub chains have declined to comment, citing the issue as a national supply problem

The current strain on Guinness supplies follows a surge in demand throughout the summer and autumn According to CGA data, while total beer categor y volumes fell by 0 5% between July and October

Guinness bucked the trend with a remarkable 20 9% rise over the same period

Additional factors contributing to the shor tage include the autumn rugby internationals in November and the stout’s growing popularity among younger women These trends have combined to create unprecedented demand, leaving some venues struggling to keep up during the critical festive season

A Diageo spokesperson said: “We are grateful to all our customers for their engagement, collaboration and patience over the past three weeks We are producing more Guinness today than we ever have in our 265-year histor y, and we continue to work closely with customers across our network to manage Guinness distribution as efficiently as possible , ensuring we maximise supply and minimise disruptions for pubs and retailers

Demand remains at unprecedented levels, and we will continue to allocate supplies on a managed basis until the end of December, before beginning a phased replenishment of the supply chain in Januar y to ensure a return to normal for the Guinness Six Nations ”

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

y and

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

Cleaning

deliver y Paul Sweeney, Event Director of The Cleaning Show 2025, commented: "The Cleaning Show 2025 is set to be a game-changer for the cleaning and hygiene industr y With innovations spanning sustainability technolog y and operational efficiency, we are confident that next year s event will provide visitors with the tools they need to 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 y remains free but visitors should pre-register online To register 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

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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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Riso Gallo - Sensationally Sustainable!

Buy LESS Oil, FRY More Food

Although

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oil For more information please feel free to contact Mar tin McHugh on mar tin m@flavoil co uk There is more information on www.flavoil.co.uk

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 11

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

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Why Choose RapidFit?

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• 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

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

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

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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