CLH Digital - Issue #244

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

Government Axes Pub Community Ownership Scheme

(CONTINUED FROM FRONT COVER)

Throughout the programme around £135 million of the promised funds have been allocated to 409 projects with an additional £8 5 million spent on application suppor t ser vices Officials have stated that the remaining funds will be redirected to other Government priorities

The last tranche of funding, totalling £36 million, will benefit 85 projects across the UK These include at least 35 community centres, eight pubs, eight parks, and 19 spor ts clubs and leisure facilities “SCROOGE”

The move has seen Prime Minister Sir Keir Starmer come under more fire and has been branded a “Scrooge” for scrapping the scheme just days before Christmas as the Government blamed the decision on the state of public finances

Among the notable recipients are four historic swimming pools, including the 1960s Por tishead Lido in Nor th Somerset and the Victorian Shoalstone Pool, one of the few remaining tidal pools in Devon

Effor ts to save local pubs before the fund is axed include a village inn in Nor th Yorkshire will receive £300 000 for community purchase while a 200-year-old pub in Gwynedd will undergo renovation with the help of another £300 000 grant

WELCOME FOR ALL

Recipients of the fund have included the Radnor Arms in the Welsh village of New Radnor, which was saved by £400,000 raised in par t through the community ownership fund

Hermione Evans a resident of the area said: “It will be wonderful to have life and conviviality restored to the centre of our village community A welcome for all ”

Residents hoping to save The Bell in Odiham, Hampshire , were also awarded nearly £1 million to buy, repair and renovate it

Ranil Jayawardena, then the area s Tor y MP, said it would save the pub for this generation and the next

The final £36 million round of funding announced on Monday will go to 85 projects across Britain including at least 35 community centres eight pubs and eight parks

“PLAN FOR CHANGE”

Deputy Prime Minister Angela Rayner commented: We are delivering on our plan for change by saving these vital community assets, which provide essential oppor tunities for working people and their families These projects showcase the unique spirit of communities across the UK, bringing people together and fostering a sense of belonging ”

Scotland: £5 million will suppor t 11 projects, including over £1 7 million for the refurbishment and expansion of the MacMillan Hub community ar ts centre in Edinburgh

Nor thern Ireland: £3 7 million will be distributed across 10 projects, such as £800,000 for an autism and additional needs charity in Belfast to expand its facilities

Wales: Seven schemes will receive a total of £2 1 million, including £400,000 to create a museum for the Welshpool and Llanfair Light Railway

England: Almost £22 5 million will be allocated to 75 projects including:

• £4 7 million for 11 sc hemes in the South West

• £4 6 million for eight projects in the Nor th West

• £3 9 million across 10 initiatives in the East Midlands

• £3 2 million shared by four projects in London

• £3 million for eight sc hemes in the South East

• £2 2 million distr ibuted among six pro ects in Yorkshire and the Humber

• £1 6 million across five West Midlands projects

• £1 7 million for three sc hemes in the East of England

Over £675,000 for two projects in the Nor th East

Although the Community Ownership Fund has now closed, the Government has pledged to outline fur ther strategies for community asset ownership in 2025 These plans are par t of broader reforms detailed in the recently published English Devolution White Paper

Alex Norris, Minister for Local Growth, stated: “These grants have been prioritised to safeguard and enhance what these vital places offer from improving access to spor t and education to tackling loneliness and boosting family ser vices This is just the beginning of our effor ts to empower communities and provide greater control over their assets Our full strateg y will be unveiled next year ”

SAVE LOCAL PUBS

Just after Labour were elected in July C AMRA raised concerns regarding the funds allocation and wrote to Angela Rayner the Secretar y of State for Levelling Up, Housing and Communities to ask for urgent action on the payment of grants from the Community Ownership Fund

During the run-up to the General Election unfinalised Grand Funding Agreements from the Community Ownership Fund meant payments to community groups were not made , despite the funding having already been agreed and announced by the previous Conser vative Government

Speaking on July 9 Gar y Timmins, C AMRA Pub & Club Campaigns Director said: We are supremely disappointed by this mix-up Community groups with plans to improve their communities and rescue their local have been left in limbo and are now unsure what the future holds for their campaigns

“Groups up and down the countr y have been working tirelessly, sometimes for years, to secure funding from various sources to save their local pubs Securing Community Ownership Fund grants gave groups hopes of achieving their campaigns this has currently been cruelly snatched away from them

“Community groups are now unsure if they will be able to buy their local pubs with years of work potentially wasted I urge the Secretar y of State to ensure that agreed funds are followed through and acted on urgently

DEVASTATING BUDGET

However the closure of the fund is seen as yet another “nail in the coffin” for the sector which continues to wrestle with rising costs and even more takes hikes in 2025

A sur vey from the British Institute of Innkeeping (BII) last month revealed the devastating impact of the additional costs on small pub businesses from the Chancellor s Autumn Budget

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

The Budget, billed to suppor t working people , will pull the rug out from under these already fragile small businesses and significantly reduce the employment oppor tunities they can provide

75% will cut staff hours, 40% will reduce opening hours and 1-in-3 will make staff redundant Our members’ pubs provide accessible skilled jobs in ever y community - for many their first job They pride themselves on providing job oppor tunities with rapid progression, leading to high levels of remuneration The steps taken by the Chancellor in the Budget announcement will simply lead to lost jobs the BBI said

The Payment Technology Trends That Shaped The Hospitality Sector This Festive Season

By Sigurdur Gudmundsson, Chief Commercial Officer,

3% increase compared to 2023, which saw the sector take in £12bn At such a busy time , it’s crucial that business operations run as smoothly as possible One key way to ensure this is to adopt innovative , cost-efficient payment solutions that meet customer demand and streamline the purchasing process

There are several payment trends that offer benefits for both consumers and merchants For example , implementing smar tPOS terminals that can leverage customer insights to better understand holiday spending patterns From bars and restaurants to hotels and theatres the businesses that stayed on top of these trends and offered innovative solutions to customers will be the ones that drove the most success this festive season

A LOOK BACK AT THE POPULAR PAYMENT TRENDS OF

2024

Electronic Point of Sale (ePOS) systems continued to prevail, and these devices can transform operations in the hospitality sector Specifically in the context of payments, they bring several benefits For instance , por table terminals can be carried around a venue so customers can pay at their table During high-traffic periods, EPOS solutions can also help alleviate stress beyond payment processing For example , in restaurants they can facilitate faster table management and enable immediate menu adjustments reducing ser vice interruptions and helping staff maintain a steady efficient workflow

2024 also saw an increasing number of businesses implementing Smar tPOS solutions to streamline payment processing and boost overall operational efficiency Smar tPOS terminals are built on common operating systems, like Android, and can do far more than just take payments By integrating modern technolog y like intuitive touchscreens, payment apps and detailed repor ting, Smar tPOS terminals provide a more seamless and efficient payment experience

Another payment technolog y popular in the hospitality industr y is self-ser vice payment kiosks The deploy-

ment of these kiosks, where possible , allows guests to settle bills at their convenience , minimising wait times and reducing staff workload so they use their time in the most efficient way

Pay by link (PBL) is another useful solution which can be used as a back-up during peak times This is where a business sends a secure payment URL directly to a customer via email or text message When the customer clicks the link, they are directed to a secure payment page where they can complete the transaction using their preferred payment method, such as a credit card, debit card, or digital wallet Businesses can accept payments remotely, using any laptop or tablet with internet access – ideal for restaurants sending payment links for takeout or deliver y orders, par ticularly made by phone

A PSP PARTNERSHIP: THE GIFT EVERY HOSPITALITY BUSINESS NEEDS

Par tnering with a payment ser vice provider (PSP) with experience in the hospitality industr y can give hospitality businesses access to all these key payment trends – in turn, making transactions quick and seamless and reducing queues during peak shopping and dining hours What’s more , a PSP can ensure they’re seamlessly integrated with existing systems

Things that set a good PSP apar t include their values, flexibility, security, connection with

When

that best suits your business's financial needs and operational preferences

As we look ahead to 2025, I strongly advise that any businesses in the industr y that haven’t yet jumped on these trends do so as soon as possible and create a strong PSP par tnership Staying current with payment trends is crucial to ensure merchants meet evolving customer expectations, enhance operational efficiency, and maintain a competitive edge By embracing innovative payment solutions, organisations can also streamline their processes, reduce friction and create more seamless, satisfying customer experiences

Sheffield Community Pub Reopens

After Almost £220,000 Makeover

Rising Inflation, Stalling Interest Rates, Looming Recession: Chancellor Urged To Rethink Spring Budget

Chancellor Rachel Reeves is being urged to “re-think her budget following last week’s announcement on inflation the announcement from the Bank of England on Interest Rates being held at 4 75% and todays warning from the Confederation of British industr y (CBI) that the UK economy is heading “for the worst of all worlds” as gross domestic product (GDP) showed no growth in the third quar ter of 2024, according to official figures

The stagnation comes as business groups warn that activity is set to fall at the star t of the new year Alpesh Paleja, the Confederation of British Industr y (CBI) interim deputy chief economist said:

“There is little festive cheer in our latest sur veys, which suggest that the economy is headed for the worst of all worlds – firms expect to reduce both output and hiring, and price growth expectations are getting firmer ”

inflation rising to 2 6% in the 12 months to November 2024 (up from 2 3% in October), and increasing water bills sending a stark warning: there’s little room for financial relief This is devastating news for businesses, par ticu-

larly in the hospitality and night-time economy, which are already operating on razor-thin margins

Despite being instrumental in the countr y ’ s recover y from the last financial crisis, our industr y has been marginalised by the government’s recent Autumn Budget Far from driving growth, the Chancellor’s plans have left businesses in the night-time economy grappling with insurmountable financial pressures Operating costs are soaring, and access to capital is tightening leaving many unable to invest, expand, or even stay afloat Michael Kill CEO NTIA comments “The current financial situation for thousands of businesses is not sustainable You cannot foster recover y while tying the hands of one of the economy ’ s most dynamic sectors behind its back The current approach is a disser vice to the businesses and workers who have consistently contributed to economic resilience ”

The Spring Budget is a critical oppor tunity for the government to reassess its strateg y and take decisive action We demand targeted inter ventions, including relief on business rates, VAT reductions, and energ y suppor t to safeguard the future of our industr y ”

“The message to the Chancellor is clear : the night-time economy cannot sur vive on rhetoric Bold steps are needed don’t waste this chance to suppor t a sector vital to the UK’s economic recover y ”

and Sustainability Will Drive Growth In 2025

addition with some hospitality businesses unlikely to remain viable in the face of such cost increases, we expect to see more consolidation in the market through distress deals”

AI: Beyond Automation To Collaboration

Peter Moore at Lolly (www.itslolly.com) reflects on the hospitality tech trends of 2024, and looks ahead to 2025...

As we close out a transformative year, Peter Moore , CEO and founder of Lolly, shares his thoughts on 2024’s key trends and innovations while looking ahead to the oppor tunities and challenges that 2025 will bring

REFLECTING ON 2024

In 2024 the hospitality sector took significant steps forward in leveraging big data for commercial gain Historically managing and interpreting data has been a challenge for the industr y, but the rise of AI tools enabled businesses to make data-driven decisions with greater efficiency This year marked a turning point, with machine learning algorithms driving meaningful change and generative AI gaining traction across sectors

While the advancements are remarkable , they represent only the beginning of a much larger journey AI’s rapid evolution is challenging the boundaries of Moore’s Law - named after Intel co-founder Gordon Moore which states that the number of transistors on a microchip doubles approximately ever y two years, making technolog y faster and more efficient Now with innovation outpacing human adaptability, it is suggested that Moore's Law is no longer applicable in the modern era Creating a need for new approaches to how we think, work, and collaborate is more evident than ever

AI:

BEYOND AUTOMATION TO COLLABORATION

2025 will see the emergence of transformative AI-powered technologies designed to enhance efficiency and profitability Businesses will need to embrace this change both by adopting new tools and rethinking traditional working practices

AI’s capabilities will continue to evolve , enabling businesses to predict consumer requirements with precision By leveraging historical and real-time data companies can create personalised upselling oppor tunities and

influence purchasing decisions more effectively This marks a shift from automation to a deeper collaboration between humans and AI

CYBERSECURITY ADVANCES:

THE IMPORTANCE OF STAYING ONE STEP

AHEAD

As AI tools become increasingly mainstream, they also bring heightened cybersecurity risks Businesses must address concerns around data privacy and potential vulnerabilities posed by these readily available technologies

Proactive measures are critical to staying ahead of evolving security challenges in the industr y Implementing robust protocols and adopting open development frameworks allows businesses to confidently embrace the latest innovations while maintaining data integrity and operational security

SUSTAINABILITY

AND THE CHANGING

LANDSCAPE

Sustainability continues to be a critical focus, with Gen Z and Gen Alpha driving heightened expectations For these generations, sustainability star ts at the point of purchase , with real-time data playing a key role in promoting transparency and accountability

Hospitality businesses must ensure that their operations reflect these values, from minimising waste to maintaining CSR-conscious policies As 2025 unfolds, keeping sustainability practices current will be crucial to meeting consumer demands and regulator y requirements alike

THE METAVERSE, AR, AND VR: CREATING ENHANCED EXPERIENCES

While still emerging, the metaverse , augmented reality (AR), and vir tual reality (VR) offer vast potential for hospitality These technologies can deliver dynamic , immersive customer experiences, providing oppor tunities to engage future consumers like Generation Alpha, who will soon enter the purchasing cycle

The challenge lies in adopting a forward-thinking mindset, with businesses preparing now for what will likely become a defining trend in the medium to long term

As we move into 2025, it is vitally impor tant for businesses to continue navigating the possibilities of AI and beyond, ensuring they see real return on investment Innovation is no longer just about automation it s about collaboration and creating tools that truly make a difference

Well Done…The Chiltern Centre!

VisitEngland’s Tourism Superstar 2025 Finalists Revealed

VisitEngland’s Tourism Superstar competition, now in its 13th year, seeks out champions working in tourism who provide the most memorable experiences for visitors, as well as showcasing the variety and quality of England’s tourism offer and destinations The 10 finalists were selected out of dozens of submissions from employers and destinations across England covering all areas of tourism The finalists go on to compete for the title of Tourism Superstar, decided by a public vote and run on VisitEngland’s website

VisitEngland Director Andrew Stokes said: “Tourism Superstar provides the public with an oppor tunity to celebrate individuals within England’s tourism industr y who go above and beyond timeafter-time to give visitors truly exceptional experiences From creating memorable stays in castles to showcasing England’s brilliant museums and ar t galleries, from running animal sanctuaries that connect people with nature to providing fantastic experiences on heritage railways, the finalists truly go the extra mile in their role as tourism ambassadors

“We have the most fantastic , passionate people working in England’s tourism industr y who continually raise the customer ser vice bar We congratulate the 10 finalists and wish them ever y success in the competition, though of course they are all superstars already Please do show your suppor t for our outstanding finalists and cast your votes once the VisitEngland Tourism Superstar public competition opens ”

3R (EPOS) Solutions

VistEngland’s Tourism Superstar 2025 finalists are:

• Andy Yeoman, Dar tmoor Zoo, Devon

• Wendy Wilshere , 11Arc hes/Kynren, County Durham

• Zeb Fisher Wildhear t Animal Sanctuar y Isle of Wight

• Ben Francis , ROARR!, Norfolk Steve Johnson, Scarborough Nor th Bay Railway, Nor th Yorkshire

• Max Sadgrove Adventure Island Essex

• Graham Barc lay, Adam Henson s Cotswold Park Farm, Gloucester shire

• Southampton Saints , City of Southampton Por t, Hampshire

• Hannah Clapp, Muncaster Castle , Gardens and Hawk & Owl Centre , Cumbr ia

• The team at Leicester Museums & Galler ies , Leicester shire

The public will be able to vote for their favourite superstar on VisitEngland’s website from mid-Februar y 2025 when the competition officially opens Shor t films of all the finalists, carr ying out their duties in their tourism roles, promoting their local destinations will be shown on VisitEngland s website to suppor t with voting Voting runs until the end of English Tourism Week (ETW) ETW takes place from 14-23 March 2025

The superstar with the highest number of votes is crowned winner at the end of the competition with the Tourism Superstar award handed out in spring at the VisitEngland Awards for Excellence event

BBPA Calls On Government To Continue Reviewing “Painful” Estimated EPR Fees

Greene Kings Popular Tub2 Pub Recycling Campaign Returns in 2025

offering sustainable choices to its customers Greene King par tners with recycling solutions exper ts, co-cre8 to run the Tub2Pub campaign The polypropylene tubs are turned into granulated plastic by DCW Polymers which can then be used in new,

UK-made 100% recycled plastic outdoor products, such as picnic benches and dog agility equipment

Vance Fairman-Smith, Greene King’s group supply chain director, said: “Tub2Pub is becoming a key par t of the festive calendar now which is so good to see Ever y year we see more and more people bringing their tubs to our pubs – this is really positive for both the environment and for charity The simplicity of the scheme makes it the success it is, and we are hoping for another record-breaking year in 2025 The appetite for recycling is becoming a par t of ever yday life and we are delighted to help our customers do their bit ” Peter Goodwin, co-cre8 managing director said: “We have already been receiving enquiries for Tub2Pub 2025 and let’s hope that we can collectively recycle more tubs, and therefore generate more funds for Macmillan, than last year ” Nicola Keith, Acting Head of Corporate Par tnerships at Macmillan Cancer Suppor t said: “Ever y year we are delighted by the effor ts of Greene King customers suppor ting Tub2Pub To think people can be enjoying their festive sweets and crackers then by simply taking the empty tubs to their local pub it can be recycled and the proceeds help someone who is living with cancer It really does make such a difference to people – what could have ended up in landfill has such a value to someone

The UK’s Favourite Cocktails of 2024, According to Study

glass with a salted rim made by running a lime wedge around the rim before dipping in salt to perfect this zesty drink

#4 PORNSTAR MARTINI

10

#1 APEROL SPRITZ

Crowned in the top spot as the most popular cocktail among Brits for 2024 is the Aperol Spritz, with an average monthly search volume of a staggering 126,028 which equates to over 4,000 searches in the UK ever y day To whip up this Italian classic at home simply mix three par ts prosecco, two par ts Aperol, and one par t soda water, over ice in a large wine glass If you want to add an extra garnish, an orange slice amplifies the flavour of the beverage even more #2 ESPRESSO MARTINI

Second is the Espresso Mar tini which originated in London in the ’80s but is often regarded as a staple on any cocktail menu The analysis revealed that searches for the drink average 114,577 searches monthly To make it at home , add 50ml vodka, 25ml coffee liqueur such as Kahlúa (which can add a pleasant hint of vanilla) and 25ml of espresso over ice and shake Strain the mix into a mar tini glass and add three coffee beans for garnish, meant to represent health, wealth, and happiness

#3 MARGARITA

The classic Margarita ranks as the third most popular cocktail in the UK this year Over the last year, searches for the staple drink averaged a huge 86,675 searches ever y month, highlighting its reigning popularity among Brits Create it yourself by combining 50ml of tequila 25ml of lime juice and 20ml of triple sec Shake these over ice and ser ve in a

Relatively new compared to other cocktails on the list, the Pornstar Mar tini, first created in London in 2002, has become a firm favourite in the UK, ranking four th among the top choices for 2024 For this cocktail, add 50ml vanilla vodka, 25ml passionfruit liqueur (such as Passoã) and a splash of lime juice into a shaker, along with the pulp of half a passionfruit or some passionfruit purée Once shaken, ser ve in a mar tini glass with an added shot of prosecco on the side

#5 MULLED WINE

Perfectly fitting for the season Mulled Wine ranks fifth on the list with an average of 56,726 monthly searches While typically ser ved warm in the winter months, it can also be ser ved cold and prepared ahead of gatherings with family and friends

While recipes differ based on personal taste , the first step in creating this warming beverage is to heat a bottle of red wine of your choice (merlot or cabernet works well) Add a small glass of orange juice , around 50g of sugar, spices a cinnamon stick, star anise , and a few cloves along with some orange slices Add brandy for an extra warmth if you wish Then allow this to gently simmer until slightly reduced and flavours have infused, ser ve warm in heatproof glasses or mugs, or allow it to cool and ser ve chilled

#6 MOJITO

From warm and winter y to fresh and perfect for summer, the Cuban classic , the Mojito, ranks Brits sixth favourite cocktail of the year With an average monthly search volume of 50,742, this iconic drink can be made by adding a small handful of fresh mint leaves to the glass and

and soda water

and 50ml

#7 BLOODY MARY

The savour y and slightly spicy Bloody Mar y places seventh for 2024, with an average monthly search volume of 49,288 on Google this year Simple to create at home , pour 50ml

y stick, which can also add a pleasant contrast to this rich drink

#8

PIÑA COLADA

Originating in Puer to Rico, the Piña Colada has been revealed as the UK’s eighth top cocktail for the year, according to Google The analysis revealed that this tropical favourite has 46 040 Google searches ever y month on average To create this classic , add 50ml of coconut cream, around 100ml of pineapple juice and 50ml of light rum Malibu is often favoured for an added coconut taste and sweetness to a blender with ice and blend until smooth This drink will provide that holiday feeling, even here at home

#9

COSMOPOLITAN

Ninth on the list is the Cosmopolitan which has had an average of 46,028 monthly searches on Google over the last year This classic cocktail is a simple blend of 50ml vodka, 25ml triple sec , cranberr y juice and a squeeze of lime juice shaken over ice To ser ve , strain the shaken mix into a chilled mar tini glass, and for added style , garnish with a twist of lime zest

#10 SEX ON THE BEACH

Topping off the UK’s ten most popular cocktails for 2024 is Sex on the Beach Over the last year, this Floridian cocktail has garnered an average of 44,665 searches ever y month In a tall glass, mix 50ml vodka and 25ml peach schnapps over ice and top with equal par ts orange juice and cranberr y juice to create this bright and fruity beverage

Senior Marketing Manager at New Years Eve Events, Lisa Lewis, commented on the study:

“Cocktails are a perfect celebrator y drink, and there’s no better time to enjoy these than par ty season However with hundreds of possibilities, hosts may find it tricky to choose the best to ser ve at gatherings However, the results of the study highlight the ver y best and most likely to be crowd-pleasers this year With options on the list ranging from rich and luxurious to bright and fresh there are plenty of options to explore for those seeking inspiration during the festivities

Sky Business Backs Pubs With PubAid Sponsorship

Storms And Consumer Caution Hold Down Drinks Sales In Early December

Categor y data from the Daily Drinks Tracker shows a reasonable star t to December for the Long Alcoholic Drinks (LAD) categor y Beer sales were 1% up in the first week and down by 4% in the second, while cider was 2% and 5% behind The soft drinks categor y saw declines of 2% followed by 6% Wine and champagne had a modest for tnight, with sales down by 4% and 3%

Rachel Weller CGA by NIQ’s commercial lead UK & Ireland, said:

“Poor weather has blighted On Premise trading in many par ts of Britain in recent weeks, and some consumers are clearly still hesitant about their spending LAD sales have been reasonable , but spirits suppliers are finding the cautious and value-driven environment par ticularly challenging They will be hoping that better weather in the final run-up to Christmas will bring more people out to pubs, bars and restaurants for celebrator y occasions, and make up some of the sales that have lost so far this month ”

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

Private Sector Expects Steep Decline in Activity into 2025

Private sector firms expect activity to fall in the three months to March (weighted balance of -24%) according to the CBI’s latest Growth Indicator Expectations are now at their weakest in over two years

This pessimism was shared across all sub-sectors, including the hospitality and licensed on-trade , which is waring of job losses and closures unless the chancellor Rachel Reeves changes policy

Business volumes in the ser vices sector are anticipated to decline (-18%), driven by predicted falls in both business and professional ser vices (-13%) and consumer ser vices (-37%) Distribution sales are expected to fall steeply (-35%) and manufacturers also anticipate output to fall (-31%) with expectations at their weakest since May 2020

The disappointing outlook comes as private sector activity fell again in the three months to December, at a faster pace than in the three months to November (-21% from -13% in November) Activity has been flat or falling since August 2022

Alpesh Paleja, CBI Interim Deputy Chief Economist, said:

“There is little festive cheer in our latest sur veys, which suggest that the economy is headed for the worst of all worlds – firms expect to reduce both output and hiring, and price growth expectations are getting firmer Businesses continue to cite the impact of measures announced in the Budget – par ticularly the rise in employer NICs – exacerbating an already tepid demand environment

As we head into 2025, firms are looking to the government to boost confidence and to give them a

reason to invest, whether that’s long overdue moves to reform the apprenticeship levy suppor ting the health of the workforce through increased occupational health incentives or a reform of business rates

“In the longer term, businesses will be looking to the industrial strateg y to provide the stability and cer tainty which can unlock innovation and investment – and provide that much needed growth for the economy which can deliver prosperity for firms and households alike ”

Key findings from the monthly Ser vices Sector Sur vey showed:

• Business volumes in the ser vices sector fell in the three months to December (-18%), with the pace of the decline accelerating from November, with volumes having generally been flat or falling since mid2022

• Within this business & professional ser vices volumes fell (-14%), building on the marginal decline in the three months to November Consumer ser vices volumes also fell sharply (-35%), at a broadly similar pace to November

• Hiring intentions within the ser vices sector are weak Business & professional ser vices expect headcount to fall over the next three months (-17%), with expectations at their weakest since September 2020 Consumer ser vices companies also anticipate numbers employed to fall sharply (-49%)

• Price growth expectations have accelerated from November (+20%) and stand above the long-run average (+7%) Inflation expectations for business & professional ser vices ticked up in December (+13%, from +7% in November), and accelerated more

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

Digital ID for Pubgoers in Bid to Boost Hospitality Sector

The UK government is set to modernise the Licensing Act 2003, introducing a legal framework allowing individuals to use smar tphones as proof of age when purchasing alcohol This innovative change , expected to come into effect next year, will enable consumers to present secure digital identities as an alternative to traditional forms of ID such as passpor ts or driving licences

Under the new system, patrons at pubs, bars, and shops can verify their age through digital means, potentially leaving wallets and physical IDs at home Landlords and retailers will be equipped to scan digital credentials using QR codes or NFC technolog y, ensuring swift and secure verification without revealing sensitive personal information, often displayed on physical identification

This update is expected to streamline the customer experience , par ticularly during busy periods, by reducing waiting times at the bar Additionally, it provides an added layer of convenience for individuals who no longer need to carr y physical identification while enjoying a night out

To suppor t this transition, businesses will have access to a range of digital verification providers, with over 50 companies already cer tified under the UK Digital Identity and Attributes Trust Framework These cer tified providers ensure a secure and reliable system for age verification

Peter Kyle , Secretar y of State for Science , Innovation and Technolog y, highlighted the benefits of this modernisation: “This change benefits both consumers and businesses, spurring the economic growth we need as par t of our Plan for Change By next

Christmas you won’t need to carr y a wallet or risk losing impor tant documents like your passpor t or driver s licence when heading out to celebrate With a cer tified digital identity on your phone , you can raise a glass in your local pub without hassle – a step forward in making age verification safer, easier, and more convenient for ever yone ”

The hospitality sector has warmly welcomed the initiative Kate Nicholls Chief Executive of UKHospitality remarked: “Digital ID can make life easier for both consumers and businesses, and we ’ re pleased to suppor t its introduction Forgetting your ID is a common frustration for customers, and these new measures could make such inconveniences a thing of the past We look forward to collaborating with the government to ensure smooth implementation while keeping additional costs for businesses to a minimum ”

The British Beer and Pub Association (BBPA) echoed this enthusiasm James Hawkins, Director of Communications and External Affairs at the BBPA, commented: “This welcome change aligns the Licensing Act with current technological advancements, making visits to the pub simpler for both customers and staff This additional way of carr ying ID offers greater convenience and reduces the risk of losing vital documents during a night out

With the roll-out of digital age verification, the UK s hospitality and licensed on-trade sector is poised for a technological transformation, enhancing convenience and security for consumers while suppor ting businesses in delivering efficient ser vice As the countdown begins this modernisation promises to redefine how age verification is managed across the nation

Strong Regional Performances on Mad Friday

The Oxford Par tnership has repor ted strong regional sales on what has traditionally become known as “Mad Friday”

Whilst overall sales were marginally down versus the same day last year, the drop was not as dramatic as had been expected

A total of 10 9 million pints were sold as par ty goers star ted to get in the festive spirit ahead of the holidays

The average pub ser ved 289 pints of draught beer and cider which is a marginal drop of -1 8% versus

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

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

Liberation Group Rebrands to Butcombe

Pub operator and brewing business Liberation Grouphas announced plans to rebrand to Butcombe Group, to align with its strategic priorities

The existing operating brands, Butcombe Pubs & Inns, Butcombe Brewing Co, Butcombe Boutique Inns, Liberation Pubs & Bars, and Liberation Brewing Co will remain the same

Butcombe Group has expanded substantially through organic growth and strategic acquisitions from Brains, Wadwor th, and Cirrus Inns

Led by its food and drink offering, the expansion and development of the pub estate has been focused on the South of England This area now represents the group ’ s largest concentration of pubs

The accommodation offer has continued to develop growing to more than 400 rooms There are plans to increase this to over 700 within the

existing estate This year has also seen the launch of Butcombe Boutique Inns

During the same period, the group ’ s Butcombe Brewing and Drinks business has also continued to grow, alongside its packaging, distribution, and free trade operations

Butcombe Original has recently over taken Doom Bar as the South West’s best-selling cask ale and top 10 UK-wide , while Tall Tales Pale Ale is one of the fastest growing keg ales in the South of England

Butcombe chief executive , Jonathan Lawson “The Butcombe brand has quickly established itself as a leader in the premium pubs and drinks business, said chief executive Jonathan Lawson Following a period of successful expansion, it is now the largest par t of our business and the area where the majority of our growth is likely to come from ”

Bolsius Professional

“Adopting Butcombe as our corporate brand is the logical next step, and will suppor t our exciting plans for future development The Channel Islands will continue to remain an impor tant par t of our business and growth plans, operating unchanged under the Liberation brands ”

“Christmas bookings have been incredibly strong for some time with a double-digit growth against last year ’ s performance , ” said Lawson

He added: “Despite recent storms and fragile consumer confidence , we remain encouraged by trading in the second half overall, which is running slightly ahead of the H1 like-for-like sales growth of 6 4% ”

“We have strong plans for the new financial year which we approach with confidence , despite the deeply unhelpful budget from the UK government, which we see as being inflationar y and contrar y to their muchvaunted suppor t for business ”

Revised Figures Reveal No Economic Growth in Q4 UK Economy

The UK economy showed no growth in the last quar ter, according to the revised figures from the Office for National Statistics (ONS)

The previous estimate for July and September said the economy grew by 0 1%

Bars and restaurants, legal firms and adver tising performed “less well” the director of economic statistics

Liz McKeown said on Monday

“The household saving ratio fell a little in the latest period, though remains relatively high by historic standards, she added

“Meanwhile , real household disposable income per head showed no growth

One of the UK’s leading business groups, the CBI, said its latest company sur vey suggested “the economy is headed for the worst of all worlds”

Kate Nicholls, Chief Executive of UKHospitality, said: “These revised growth figures confirm what we already suspected – that the economy is in a fragile place and in dire need of growth

But with business confidence already plummeting and a third of hospitality businesses operating at or below break even, the planned changes to employer National Insurance Contributions will make generating economic growth even more difficult

“Hospitality is hit dispropor tionately hard by the changes, par ticularly the lowering of the threshold, and the £3 4 billion in costs hitting the sector in April will impact jobs, investment and business viability

That s why we urgently need the Government to rethink its approach Delaying these changes to allow for proper consultation and engagement with businesses is much needed to protect hard-working venues and team members ”

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

The Rosette has been awarded shor tly after 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

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 ”

Top Five Hotel Industry Trends And Developments

By Alex Slor s is Director of the

Master’s in Real Estate , Finance and Hotel Development at Glion Institute of Higher Education (https://www.glion.edu/)

What are the top trends in hospitality right now? What is the business outlook for the hotel industr y, and are we looking at a bright future? In no par ticular order, here are five trends that hoteliers tend to mention when I talk to them

1. THE EXPERIENCE IS BECOMING EVERYTHING

In luxur y especially the consumer focus is shifting towards unique experiences as opposed to a physical product And here authenticity is key: today’s modern travellers want to feel they are par t of the community in which they are staying, ideally contributing to it, as well as being at one with the natural world

The hotels that can best profit from this experiential travel trend are those that offer these deep local experiences, such as excursions with local guides who can share the histor y of the area and speak with authority about the local flora and fauna This also translates into the F&B offer with an emphasis on indigenous chefs creating dishes that make use of locally-sourced ingredients

We must also remember that in most communities there is an enormous amount of local pride that hoteliers can tap into As an example , I am involved professionally with a relatively large hotel group in Slovenia, a countr y that is considered somewhat off the beaten track in terms of international tourism but which for instance , boasts Lake Bled, to my mind one of the most amazingly beautiful places on ear th

There is a par ticular hotel in the nor th-east of Slovenia that has a resident beekeeper, and the kids are fascinated by this man working with his hood and his bee smoker Of course , having bees means there is honey, so at breakfast you have this massive rig from which pure honey drips out providing a great visual experxence as well as an amazing taste sensation

Another example of this experiential approach that caught my eye is at the Six Senses resor t situated in the Douro Valley in Por tugal There , guests can take par t in a workshop to make their own moisturiser It is such a simple idea, but it creates a lovely atmosphere and gives the guests an oppor tunity to learn a skill

2 GETTING SERIOUS ABOUT SUSTAINABILITY AND GREEN INITIATIVES

In Europe especially there will soon be no hiding place for hoteliers who are not adopting ESG practices Under the EU’s Corporate Sustainability Repor ting Directive (CSRD), companies that are classified as ‘large’ will be required to repor t on their ESG practices from 2025 onwards, star ting with the financial year 2024

This includes subsidiaries of some non-EU entities, and in time the legislation is set to extend to smaller businesses operating in the EU, regardless of where they are headquar tered

As well as these measures, pressure is growing for businesses that are not deemed ESG compliant to pay a higher interest rate on their borrowings If adopted, this would definitely become a pain point – for a major hotel group it could be the difference between under taking a proper ty refurbishment or having to postpone it due to lack of funds

Outside of the regulator y environment, there is growing customer pressure for more eco-friendly practices, and this will only become stronger with the demographic shifts towards Gen Z and Gen Alpha Even today, research indicates that 39% of consumers are willing to pay more for sustainable experiences And Gen Z alone holds $140 trillion in spending power, with a stated desire to spend it on sustainable and unique experiences

The hotel industr y is rising to this challenge There are numerous examples I could pick, but one that interested me is the Ritz-Carlton in Grand Cayman, and its “Ambassadors of the Environment” initiative in par tnership with the ocean explorer and environmentalist Jean-Michel Cousteau

This takes guests out into the island’s coral reefs to understand more about this incredible habitat and –crucially – it is also open to island residents alongside the hotel’s guests For many local children it is a first taste of snorkelling and a unique oppor tunity to learn more about the nature it will become their responsibility to preser ve

3. LET’S GET (MORE) PERSONAL

Hyper-personalisation is a trend that has not just carried strongly into 2024, it is also set to play a crucial role through 2025 and beyond For luxur y travellers in par ticular, this notion of personalisation has to be something truly touching not just a superficial exercise

To give a personal example , I am somebody who likes to have an iron and ironing board in my room when I am travelling on business Most hotels these days do not include this amenity; you usually have to ask reception for it But one hotel I returned to had clearly taken note of a previous request, because when I arrived there was an iron and ironing board already in my room A small touch, but a nice touch and one that I remember

Among the hotel operators, Ritz-Carlton is especially good at gathering and using this sor t of information on consumer preferences But often it just comes down to an aler t member of staff hearing something and reacting appropriately in the moment The restaurateur Will Guidara offers an excellent example of this in a

TED talk he gave

The stor y concerns a ver y high end restaurant Guidara ran called 11 Madison Park One par ticularly busy night he was helping out by clearing tables and he overhead a group of four ‘foodies’ mentioning that they had visited all the best restaurants in the city but had never had the chance to tr y an authentic hot dog from a New York street vendor Straight away, Guidara went out, bought a hot dog from a nearby vendor, then convinced the chef to divide it into four pieces and ser ve it as a special additional course to the table , much to the delight of his guests

What that stor y underlines above all else is the notion that people will always be central to the hospitality stor y, playing the crucial role in delivering a great guest experience

In a hotel, especially at the luxur y end of the spectrum, ever y single touchpoint with the guest has to be perfect, from the luggage por ter to the doorman to the reception staff and onward And this is more true than ever in the age of TripAdvisor and other review platforms, which have made ever ything so transparent to potential guests

4 TECHNOLOGY PLAYS A ROLE ACROSS MULTIPLE LEVELS

From my perspective , the hospitality technolog y stor y has two impor tant strands First is the contribution it can make to a hotel adopting more sustainable practices From food waste monitoring systems in the kitchens to smar t thermostats and lighting controls in public spaces, hotels can save money and enhance their ESG credentials using readily available technologies

The second strand is the contribution technolog y can make to the guest experience Modern travellers have come to expect a degree of technological sophistication, whether it is mobile check-ins, specialised apps to control the in-room experience or vir tual reality walk-throughs of the proper ty before they book

We are also seeing AI, including chatbots, becoming integral to customer ser vice and management across all industries, including hospitality Hotels are increasingly using AI to personalise the guest experience , from check-in to check-out Hilton’s Connie , powered by IBM Watson’s AI, acts as a concierge , assisting guests with information about hotel amenities, dining recommendations, and local attractions

5

LED BY SAUDI ARABIA, NEW DESTINATIONS

COME TO THE FORE

I have already covered the desire for travel experiences – and especially new experiences – which is driving consumer preferences

The countr y which is investing most heavily in providing those new experiences is Saudi Arabia I have visited there myself and one cannot help but be impressed with the scope and ambition of the Vision 2030 masterplan, which has tourism and hospitality as a key component If the government manages to pull off even 50% of the projects they are looking at, it will be an incredible achievement

What is interesting is that the Saudi approach is ver y zeroed in on the luxur y segment, while also preser ving and accentuating the countr y ’ s natural wonders Just as an example , for the AlUla project they have already brought in Banyan Tree and Habitas, two hospitality brands at the forefront when it comes to wellness and sustainability Up to 5 000 hotel rooms are promised for AlUla by 2035 which sounds like a substantial number but is also the equivalent to just a single hotel – the MGM Grand – in Las Vegas

What is the future of the hotel industr y? Before looking at specifics it is wor th touching on the ‘ macro ’ elements impacting hoteliers among the foremost of which is the ongoing cost of capital Investors and developers are still sitting on their hands waiting for global interest rates to fall When they do, the pent-up demand is going to feed straight into the investment markets and we will witness plenty of deals coming through

What I think we will also see in future is the role of the revenue managers and asset managers becoming even more crucial than they are today

Perhaps it is because I am a numbers guy , but I recognise the ongoing potential upside from good revenue management As one example , I worked on a luxur y hotel relaunch in Malta, which went from an average rate of around €200 to one of €550 on the back of bold revenue management strategies – including a decision to broaden the competitive set outside of Malta to incorporate luxur y proper ties in other Mediterranean destinations like Italy, Greece and Croatia

In a crowded marketplace , with more brands than ever competing for potential guests, differentiation in the market will be impor tant for success This provides lots of scope for creativity, and also oppor tunities to tap into the ‘bleisure’ and ‘workcation’ trends

A number of hotel brands are now incorporating kitchenettes into their rooms, turning them into quasi apar tments I recently visited the Ember Locke Kensington, which is a good execution of this format

Last but not least, can the post-pandemic surge in room rates be maintained? I think at the top end of the market (which is always less price sensitive) they can; but where we may see a squeeze is in the middle , as travellers compromise on the level of hotel going for a budget option rather than losing the oppor tunity to take a vacation

Overall though this remains an industr y characterised by its resilience its creativity and its thirst for innovation Not many industries could bounce back from being totally shut down, as hospitality has done since Covid Not many industries have made a compelling commercial play on sustainability, as brands like 1 Hotels have done And not many industries are as laser-focused on customer satisfaction as a raison d’être Whatever new trends emerge in the coming years, the fundamentals of the hotel industr y remain as robust as ever

Things To Consider When Choosing

Card Reader For Your

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

Energy Ombudsman Extends Access to Small Businesses

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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

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” 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

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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

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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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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

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

Ben Lounge Chair Mine Lounge Chair

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

Ring Dining Table Louise Dining Table

Alvor Square Table

Plisse Dining Table Orlando Dining Table Duplex Table Base

Robust Barstool Temple Swivel Sinatra Cane Manaus M Barstool

Candy Barstool Grace Barstool

Ginger Barstool

Design and Refit

Saniflo Sanicom Helps Launch Iconic Bar in Canary Wharf

Protect Your Interiors with Yeoman Shield

MST Auctioneers Ltd

Design and Refit

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

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

This historic structure , which has been a par t of the area since 1912, recently underwent an extensive renovation to enhance the safety, stability and user experience The Creamer y is renowned for its tower, ‘La Belle Epoque’ which still stands tall today as a symbol of industrial innovation and ar tistic flair Working with architects Stonewood Design, and Ken Biggs Contractors Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated

with the early 20th-centur y aesthetic of the building

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

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

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

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

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

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

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

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

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

Design and Refit

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

Design and Refit Set The Scene With Cult Trade

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

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

Property and Professional

Public Houses And Their Marketing Periods

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

and in many

than allow them to become dilapidated and fall into states of disrepair?

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

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

Although the conversion of these “pubs” is by no means impossible (and there are numerous examples of successful conversions) it is fair to say that the process is not the easiest and cer tainly not the quickest One thing

that vir tually all local authorities will require robust marketing evidence to demonstrate that there is no demand for pubs and, often, that the conversion would not lead to an overall shor tfall of provision within a cer tain catchment area

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

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

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

Another tactic we have used in the past is to look to see if the site has any unique or mitigating circumstances which mean that it lying vacant for a fur ther two years could have severe detrimental impacts Given the grandeur of old and traditional pubs many are understandably listed Therefore , could a heritage argument be made that by putting this building back into use as soon as possible will ensure its long-term protection and retention? Would the benefit of preser ving a building of historical interest outweigh any concerns regarding a full two year marketing period?

In terms of planning benefit, there is of course that the provision of hous-

imising the labour usage in your business

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

PROFITABILITY & OPERATIONS

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

ing should be considered a key benefit, but this is an argument that vir tually any application which proposes residential development can make Whilst provision of housing is undeniably a benefit, it is unlikely to be found unique by either the Council or an Inspector and to warrant a depar ture from policy Therefore , whilst there is no harm reminding the Council of the benefit that more housing will bring this argument shouldn t be seen as a silver bullet” to justify a shor ter marketing period

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

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

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

Ultimately what is needed is a clear dialogue and understanding between the applicant team and the Council and for both par ties to take a proactive and pragmatic approach It is impor tant that applicants realise that whilst frustrating, these policies are there for a reason and must be satisfied in some way even if the entire length of the marketing period is not met At the end of the day, it is fair to say that no one wants to see these impressive buildings lying dormant and dilapidated and would much rather see them put back into an active use and we must work together to achieve this

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

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

you

MANAGING PEOPLE

Managing people brings with it a whole set of new

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

guidance and Development

MARKETING

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

marketing, Websites, eMail Marketing and

your

If your business is actually struggling, or if you

Hunter a