CLH Digital - Issue #245

Editor's Viewpoint

Happy New Year from all of us at CLH News!

Peter Adams

As

go-to source for insights and updates within the UK hospitality and on-trade sectors

The past year has been one of significant challenges and oppor tunities for our industr y From navigating shifting consumer preferences and economic pressures to embracing innovative technologies and sustainability practices, the hospitality and on-trade sectors have once again demonstrated their resilience and adaptability At CLH News, we have been proud to share your stories, highlight your achievements, and champion the industr y as a whole

Looking ahead 2025 promises to be another pivotal year Key trends such as the rise of experiential dining the integration of AI in operations and a continued focus on sustainability will shape the way we do business The ever-evolving regulator y landscape , coupled with the ongoing labour and cost-of-living challenges, will demand our collective ingenuity and determination

Rest assured, CLH News will be right here , providing the latest news, exper t opinions, and practical advice to help you thrive

As we “kick off ” 2025 news stories paint a mixed picture for our sector

Our lead stor y highlights sobering data from Altus Group, revealing that the number of pubs permanently lost to English and Welsh communities rose by a concerning 6 7% compared to 2023 Over the past year, more than 34 pubs a month called last orders for the final time , leaving the total number of pubs including those vacant and up for lease falling below 39,000 for the first time in histor y As of December 2024, there were 38,989 pubs in England and Wales, down from 39,401 at the same point the previous year This represents a loss of 412 pubs and ser ves as a hear t-breaking reminder of the vital role these establishments play in our communities and the broader economy

The hard truth is that operating a business in the UK is becoming increasingly untenable , we here at CLH News can bear testament to that! Rising costs are choking the life out of the hospitality sector

Research commissioned by Close Brothers Asset Finance highlights that 71% of businesses have been adversely affected by escalating operational expenses These findings come even before the impact of Chancellor Rachel Reeves’ contentious Autumn Budget is fully understood If you ask me , it’s only a matter of time before we see “ministerial

changes” in response to the growing dissatisfaction

The loss of pubs goes beyond the economic damage; it strikes at the hear t of local culture and identity Pubs are more than businesses; they’re community hubs, places where people come together to share moments of joy, solace , and camaraderie Their decline signifies not just a commercial failure but also a social one , and that extends to other hospitality outlets too, I’m still lamenting the loss of my favourite Italian restaurant here in Bournemouth a casualty of the Covid lockdowns!

The sector’s woes are compounded by a volatile economic environment, with businesses bearing the brunt of higher costs across utilities, wages, and supplies

Yet, despite these challenges, the resilience of hospitality and on-trade operators continues to shine

UK hotel investment transactions are estimated to have reached £5 75 billion in 2024, according to Savills, more than double the volume recorded in 2023, marking the highest level of activity in the sector since 2018

Consumer spending patterns in 2024 revealed “cautious optimism” for the UK hospitality sector, with pubs and restaurants experiencing modest yet encouraging growth despite ongoing challenges according to the Barclaycard Consumer Spend Repor t which given the current economic climate is welcome news

I expect to see innovative cost-cutting measures and a diversification of ser vices as businesses seek ways to adapt and sur vive

But make no mistake sur vival should not be the benchmark Thriving and contributing to the economy must remain the goal

This year we will continue to bring you new initiatives aimed at fur ther connecting and suppor ting our community Whether it’s through enhanced digital content in-depth industr y repor ts, or exclusive networking oppor tunities, we ’ re committed to keeping you informed, inspired, and ahead of the cur ve

As always, we invite you to share your feedback, stories, and insights with us CLH News is your platform, and your voices are what make it truly special Together, let s continue to celebrate the innovation, passion, and resilience that define our industr y

As we navigate these uncer tain times, CLH News remains committed to advocating for the hospitality sector

We will continue to highlight these pressing issues, champion the achievements of businesses across the UK, and call for policies that enable our sector not just to sur vive but to flourish!

I can always be contacted at edit@catererlicensee com

EDITOR

Sector Demands 'Swift And Meaningful' Reform

As Number Of Pubs Falls Below

39,000

(CONTINUED FROM FRONT COVER)

These latest numbers emerge against a backdrop of escalating expenses and consumer spending caution, intensified by higher mor tgages and rents and rising costs in April when several autumn Budget policies will take effect causing a steep rise in operating costs for many pub and hospitality operators

London lost the greatest number of pubs this year down by 55 to 3 470 In the West Midlands pub numbers dropped by 53 to 3 904 and in the East Midlands, 47 closed, taking the number there to 3,496

SIGNIFICANT DECLINE

This decline is the most significant since 2021 when the sector was severely impacted by pandemic restrictions and soaring energ y costs Since the beginning of 2020, UK pub numbers have decreased by over 2,000

Source Altus Group

Pubs which have ‘vanished’ from the communities that they once ser ved have either been demolished and/or conver ted into other types of use such as homes, offices or even day nurseries with a total of 2,074 being lost for good in just the last 5 years

VIABILITY QUESTIONED

Altus Group’s Alex Probyn said, “ many publicans that I speak to are extremely worried that this could be their last Christmas given the combination of hiking the amount employers will have to pay in National Insurance , increases to the minimum wage and the business rates discount being slashed from 75% to 40% in 2025 ”

The City and 32 boroughs of London lost the greatest number of pubs in 2024 with their numbers down 55 to 3,470 in 2024

EXTRA £215 MILLION

The British Beer and Pub Association (BBPA) estimates that the pubs will face an additional £71 million bill from April after the implementation of the increase in employer NICs from 13 8% to 15%, as well as the reduction in the earnings threshold that they must star t paying it from £9,100 to £5,000 for just those workers under 25 whilst Altus Group say that the reduction in the level of the business rates discount will cost pubs an extra £215 million during 2025/26

Hospitality businesses and sector bodies have repeatedly warned that the Government's Budget will lead to more job cuts and venues closing

employers will also pay a 15 per cent National Insurance rate on staff salaries above £5 000 rather than the current 13 8 per cent levy on wages above the current threshold of £9,100

Fur thermore , the National Living Wage will go up by 6 7 per cent to £12 21 per hour, while

PRICE HIKES

Since these measures were unveiled, leading pub chains including JD Wetherspoon, Fuller's and Young's have warned of multi-million-pound cost impacts including price increases

Wetherspoon’s CEO Tim Mar tin attached the blame for an expected increase in pubs’ costs firmly on chancellor Rachel Reeves following October’s budget he said: “Cost inflation, which had jumped to elevated levels in 2022, slowly abated in the following two years but has now jumped substantially again following the budget,” Mar tin said All hospitality businesses, we believe , plan to increase prices, as a result [JD] Wetherspoon will, as always, make ever y attempt to stay as competitive as possible The company is confident of a reasonable outcome for the year, although forecasting is more difficult given the extent of the increased costs ”

“SWIFT & MEANINGFUL REFORM”

Emma McClarkin, CEO of BBPA highlighted that brewers and pubs " pour billions into the economy and suppor t more than a million jobs" She called on ministers to “swiftly deliver permanent and meaningful business rate reforms” to alleviate the impending financial burden facing the nation’s local pubs

"For the sector to remain a stalwar t of the economy and continue to be the beating hear t of our communities, the Government must swiftly deliver permanent and meaningful business rate reforms," she said "We stand ready to help the Government bring in sorely-needed change that will break down the barriers that stop our sector from contributing even more to the economy and employing more people than ever before "

Checking In and Standing Out: 2025 Design Trends for Hospitality Brands

By Patrick Llewellyn, VP Digital and Design Ser vices at

, deep, ear thy greens allow brands to showcase their commitment to sustainability Expect to see forest and sage greens that signal “ we care about the planet” without saying a word Farmer J, the go-to chain for salads and healthy fast food, is no stranger to this trend, using various shades of moss, fern and jungle green to reflect its eco-conscious ethos and values

THE RISE OF ORGANISED CHAOS

Hospitality branding traditionally keeps fonts clean clear and easy to read - but our team is forecasting a

move towards organised chaos with the mismatched fonts trend It’s all about different lettering co-existing, rather than fighting for attention on the page (or menu) This style is an effective way to communicate personality without sacrificing legibility

South American restaurant Las Iguanas is already dipping its toe into this trend with a creative mix of font types that still feels cohesive and is easily recognisable Customers will be looking for unique places to spend their money and time next year, so don’t be afraid of being playful - just keep it tasteful and authentically ‘ you ’

NOTIONS OF NOSTALGIA

As we move fur ther into the 21st centur y brands will be looking back at previous generations for nostalgic branding inspiration - and customers love it There s a par ticular preference for the 1920s Ar t Nouveau movement, aiming for vintage poster vibes Award-winning restaurant BRAT is putting a modern twist on these aesthetics: the logo for its second location mixes Ar t Nouveau with contemporar y influences like sleek minimalism and muted peach shades Rich, terracotta colours and abstract shapes are playfully arranged, like the arched “Climpson’s Arch” lettering that frames the logo This Ar t Nouveau design directly contrasts BRAT’s original clean nearly minimalist logo which uses bold colours crisp lines and simple fonts 2025 won’t be defined by either maximalism or minimalism; instead it’ll be all about striking the balance between the two Breaking the mould allows brands to flex their creativity and that translates to how customers experience your business Now that younger generations have more spending power, it’s time to speak their language by showing off your authenticity and having some fun with branding So why not shake things up with these creative trends, and make this the year that you stand out for all the right reasons

Sheffield Community Pub Reopens After Almost

Makeover

Barclaycard Analysis Highlights

Modest Growth in Hospitality Sector Amid Challenging Landscape

Consumer spending patterns in 2024 reveal cautious optimism for the UK hospitality sector, with pubs and restaurants experiencing modest yet encouraging growth despite ongoing challenges The Barclaycard Consumer Spend Repor t, which analyses transactions and consumer trends offers insights that resonate with hospitality and licensed trade professionals navigating a challenging economic environment

MODEST GROWTH FOR HOSPITALITY

While overall card spending grew by just 1 6% year-on-year in 2024 a marked decrease from 4 1% in 2023 the hospitality sector managed to secure incremental gains Pubs outperformed restaurants with a 3 6% rise in spending compared to a modest 1 7% increase for restaurants The summer of spor t and festive socialising played a vital role in driving pub visits, with Brits spending an average of £344 each in pubs throughout the year

This preference for casual, cost-effective socialising underscores shifting consumer priorities Many opted for relaxed outings over formal dining experiences reflecting a broader trend toward affordability and low-key enjoyment

ENCOURAGING SIGNS DESPITE BROADER CAUTION

Essential spending increased by just 0 9% in 2024, down from 3 9% in 2023, driven by reductions in fuel costs and slower supermarket growth Non-essential spending, which includes leisure activities like dining out, rose 1 9%, buoyed by consumers appetite for small, affordable luxuries such as dining experiences, enter tainment, and social outings

and the

The repor t also highlights the sector’s

continued to prioritise experiences and treats that brought joy, with bars, pubs, and casual dining establishments benefiting from this selective spending

A SPOTLIGHT ON COST-CONSCIOUS CONSUMERS

A growing number of cost-conscious Brits adapted their spending habits in 2024, embracing initiatives like “no-spend” challenges and cooking more at home to save money However, this thriftiness did not deter many from venturing out to enjoy pubs and casual dining, par ticularly during key cultural moments like major spor ts events and the festive period

Karen Johnson, Head of Retail at Barclays, remarked, “2024 highlighted the resilience of the UK’s hospitality sector While consumers are mindful of their budgets, they continue to seek joy in experiences and social connections, making hospitality an enduring priority despite economic pressures ”

LOOKING FORWARD

With consumer confidence in household finances beginning to recover rising to 71% in April the highest level since late 2021 the outlook for the hospitality sector in 2025 offers cautious hope Pubs, bars, and casual dining venues remain well-positioned to capitalise on consumers ’ enduring desire for social and leisure experiences

For the hospitality and licensed trade sectors these findings highlight oppor tunities to cater to budget-conscious yet experience-driven customers, ensuring offerings align with the evolving priorities of the UK consumer

AI and Sustainability To Redefine Tourism In 2025: Les Roches Reveals Five Trends That Will Shape The Future Of The Industry

Global tourism has continued its upward trajector y in 2024, breaking demand records

worldwide International tourism arrivals are expected to exceed 1 5 billion by the end of the year, driven by a strong recover y across all regions

Global tourism revenues are anticipated to surpass $2 trillion, reflecting the sector’s robust performance , according to projections based on data from the United Nations World Tourism Organization (UNWTO)

In this context of exponential growth, Les Roches, one of the top five specialised schools in hospitality management education globally has identified the key trends that will shape the industr y in the coming year, with technolog y ser ving as the main catalyst

Carlos Díez de la Lastra, CEO of Les Roches anticipates a turning point in the sector : “2025 will be marked by a growing concern for long-term sustainability and ser vice quality, while the industr y adapts to meet the demands of an increasingly discerning and conscious traveller ”

AI-DRIVEN SUSTAINABILITY BECOMES THE NEW STANDARD

Travellers are increasingly prioritising sustainability when choosing destinations and experiences, favouring those that respect the environment and promote social responsibility In fact, 74% of global travellers are committed to reducing their environmental footprint, with 4 out of 10 considering ecological impact when planning their trips, according to the Energ y Insight Repor t by Cepsa

In this context, AI is emerging as a transformative tool for the hospitality sector, optimising resource consumption and minimising waste

Through advanced technologies such as AI-powered systems that analyse and learn from vast amounts of data, tourism and hospitality operators can enhance energ y efficiency and manage resources in real time without compromising the quality and comfor t of guest experiences

GETAWAYS DESIGNED TO IMPROVE QUALITY OF LIFE

In addition to choosing destinations that promote environmental wellbeing tourists are increasingly opting for those that holistically prioritise their personal well-being According to Hilton’s annual trend repor t, more than half of travellers are willing to invest in vacations specifically designed to improve their quality of life and extend their health

AI, combined with smar t devices, is transforming the wellness tourism industr y by offering personalised programs based on individual health data and preferences Wellness resor ts and destinations will leverage these technologies to design tailored unique experiences aligned with travellers’ desires to escape urban stress and immerse themselves in environments that foster mental and physical balance

BLEISURE: THE FUSION OF WORK AND LEISURE

Within these wellness-oriented getaways, a growing trend has emerged: bleisure , blending business and leisure More professionals, after completing their work commitments are choosing to extend their stays to enjoy the destination in a more relaxed manner This phenomenon enables individuals to balance productivity with downtime , creating a richer and more balanced travel experience

The flexibility of remote work has facilitated this shift, offering travellers the freedom to lengthen their trips and explore new places while maintaining professional performance , which not only addresses the need for personal well-being but also encourages a more sustainable form of tourism By allowing longer stays, bleisure helps reduce the pressure on traditional tourist hotspots, balances demand and promotes more distributed and mindful travel

Bleisure aligns with the trend of slow and sustainable travel, emphasising a slower and more deliberate pace Instead of frequent travel, tourists opt for more immersive , extended experiences, delving deeper

into destinations In addition to fostering a more thoughtful connection with local cultures, this type of tourism reduces the environmental footprint by limiting travel frequency and embracing a more respectful approach to destinations

THE CREATION OF MEMORIES

The “experience economy ” continues to gain momentum, marking a significant shift in global tourism trends Instead of accumulating material possessions, consumers seek experiences that allow them to create lasting memories This transformation is par ticularly evident among the younger generations who prefer activities that go beyond merely enjoying a destination

According to the ‘Changing Traveller Repor t 2025’ by SiteMinder, nearly 2 out of 3 travelers are now more inclined to travel for live events, reflecting the growing impor tance of experiences as an integral par t of travel

From interactive exhibits to temporar y installations in hotels or urban spaces the combination of tourism and ar t is becoming a major attraction for tourists Hotels are positioning themselves as creative hubs, not only hosting ar t but also promoting cultural heritage preser vation By integrating ar t into their offerings these spaces provide guests with immersive experiences while enhancing their stay

EDUCATION AND TALENT DEVELOPMENT: THE KEY TO AN EVOLVING INDUSTRY

To address the challenges of an increasingly sophisticated tourism industr y, de la Lastra emphasises the impor tance of a highly skilled workforce:

“We must deliver high-quality ser vice that not only meets but exceeds travelers’ expectations To achieve this it is essential to have specialised flexible professionals who excel in both traditional ser vice competencies and advanced technological tools ”

In this regard, he adds: “At Les Roches, we remain attuned to industr y changes and aligned with its needs through strategic par tnerships with key players We continuously adapt our programs to prepare future professionals capable of meeting the demands of an ever-evolving industr y ”

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(EPOS) Solutions

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Billion In 2024, Doubling 2023 Levels

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5 Things You Should Know About PCI DSS Compliance

2

Greene Kings Popular Tub2 Pub Recycling Campaign Returns in 2025

ticipating Greene

nationwide between Wednesday, 1st Januar y and Sunday 16th Februar y, 2025 Over the last five years, Tub2Pub has collected 26,253kg of plastic , which is around 230 000 tubs raising £23 908 for Greene King’s charity par tner, Macmillan Cancer Suppor t

These tubs cannot always be recycled at kerbside waste collections, so the network of pubs provide convenient drop-off points for customers looking for a recycling solution and doing their bit for the environment This is an example of Greene King 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

JW Lees Profits Increased By Over 104% During Its Recent Financial Year

Manchester-based JW Lees which comprises a brewer y 49 managed pubs and 87 Par tner Pubs, plus hotels and a wine merchant, has seen revenue increase by 9% to £95 8m, up £8 3m from FY23, and pre-tax profit up 104% to £7 1m, in the year ended 31 March 2024

In the previous year to March 2023, pre-tax profit was down by 56% from £8 1m to £3 5m with JW Lees citing a number of reasons for this including the cost of energ y, reduced government suppor t and increased levels of investment in the business

JW Lees operates freehold pubs, hotels and inns, under both direct company management and in par tnership with its JW Lees Pub Par tners This year, for the first time , JW Lees introduced a new Retail Agreement, whereby a Retail Operator runs a pub with direct responsibility for the operation of the site for a percentage of the sales This has now being extended into two more trial sites, and the group will review this operating format in the current year with a view to extending it to more pubs

“JW Lees was finally star ting to feel like we were back to some form of business as usual after a roller-coaster four years with lockdowns, huge volatility in energ y contracts and the cost-of-living crisis, and then the

chancellor announced her ‘Halloween Budget’ which will be a nightmare for all UK family companies,” says William Lees-Jones, managing director of JW Lees

We are 100% behind Family Business UK in campaigning for changes to the proposed changes to Business Proper ty Relief (BPR) which, if followed through to legislation will make UK companies uncompetitive both domestically and in expor t markets ”

“For almost 50 years since it was introduced by Jim Callaghan in 1976 BPR has given JW Lees the confidence and

Sector's New Year’s Eve Boost - Reflecting Shift in UK Hospitality Trends

The UK hospitality and on-trade sector enjoyed a lucrative New Year’s Eve , with spending in pubs, bars, and restaurants providing a significant economic boost

New data from music licensing company PPL PRS estimated that Brits spent up to £505 million in pubs and bars as they welcomed 2025, reflecting a growing appetite for experiential leisure over traditional celebrations at home

Nearly half (42%) of UK adults planned to celebrate New Year’s Eve by heading out with one in seven (13%) choosing pubs or bars as their venue of choice Restaurants also saw increased interest, as more people opt for meals out to mark the occasion Online booking platform OpenTable repor ts a 17% year-onyear rise in New Year’s Eve dining in 2023 making it one of the busiest dining days of the year, second only to Mother s Day

Spending habits suggest a willingness to indulge , with one in five (19%) par tygoers expecting to spend £100 or more on the night, and another 17% budgeting £50 These figures highlight the oppor tunity for the hospitality sector to capitalise on the festive mood New Year’s Eve celebrations are evolving driven by generational shifts and changing consumer preferences While nearly two-thirds (61%) of Gen Z plan to celebrate late into the night, only 10% intend to do so in nightclubs, preferring gatherings at family homes

In contrast, millennials and Gen X prioritise quality time with friends with 17% and 18% of these age groups respectively favouring social get-togethers

This shift has also sparked a rise in experiential

leisure , ” as noted by UKHospitality CEO Kate

Nicholls Venues offering activities such as dar ts, golf, and cricket are growing in popularity, catering to consumers seeking more than just food and drink

Despite the positive trends for pubs, bars, and restaurants, the night-time economy continues to face significant challenges The number of UK nightclubs has dwindled dramatically, from over 3,000 in 2005 to just 786 by mid-2024, according to CGA by NIQ and AlixPar tners

Rising costs workforce shor tages and lingering impacts of the pandemic have contributed to this decline

The Night Time Industries Association (NTIA) highlights the “culmination of pandemic debt, growing energ y bills, workforce challenges, supply chain issues, and landlord pressures ” as key factors reducing footfall and ticket sales Nonetheless, the sector s shift towards experience-led socialising showcases its resilience and ability to adapt to consumer demands

With cost-conscious consumers prioritising value , promotions like free entr y before 11 pm or two-forone drink offers could attract more revellers to pubs, bars and restaurants Meanwhile the growing trend toward experiential dining and leisure presents a pathway for venues to differentiate themselves and thrive in a competitive market

“New Year’s Eve is always one of the biggest nights in the hospitality calendar, Nicholls said, adding that evolving consumer preferences continue to shape the industr y s offerings

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

Increase in Company Insolvencies Predicted in Upcoming Year

Insolvencies and restructuring activity are expected to increase in early 2025 as businesses struggle with rising cost pressures, industr y exper ts have warned

Surging business costs associated with the autumn Budget are predicted to hit sectors such as hospitality par ticularly hard

The warning comes as official data revealed a 13% monthly rise in company insolvencies in November, although the figures remained lower than the same period last year, according to the Office for National Statistics

Nicky Fisher, immediate past president of R3, the UK’s insolvency and restructuring trade body, and a par tner at Herron Fisher, said: “Our members are telling us that inquiries from directors increased in November, as they looked to understand more about their insolvency or restructuring options and discuss their financial concerns ahead of Januar y

“The December period will either be a lifeline or the tipping point for a number of businesses – especially those in the retail and hospitality sectors who have had a challenging year of continued rising costs coupled with cautious customer spending ”

Following October’s budget a sur vey by the British Institute of Innkeeping revealed that that the additional costs of employment and increases in business rates will render 80% of pubs unprofitable , and that as many as 25% of pubs could close in 2025

The sur vey also showed that

• 75% of pubs wi l cut staff hour s , and 33% will make staff redundant

• 40% will reduce open ng hour s

• 84% of pubs wi l increase pr ices to cover the increased costs , with 80% raising pr ices by at least 10%

Freddy Khalastchi a Par tner at accountancy and advisor y specialists Menzies said “We see the different par ts of the hospitality and leisure sector having a mixed 2025 For instance , the hotel market seems to be booming with travel rising to the levels seen before Covid and the room rates also continuing to rise , especially in the bigger cities This has fuelled the valuations of hotels and seems to suggest that the year could see fur ther M&A activity in this industr y On the other hand, the most recent budget has not done any favours for the restaurant and bar trade With already wafer-thin margins and some businesses only seeing normal trade ”

“3 to 4 days a week because of the desire on the par t of employees to work from home more often, the budget changes to National Insurance for corporates mean a fur ther squeeze on profitability, which can only be overcome by businesses becoming more efficient generally and clever in persuading customers to come to their venues in the quiet periods In addition, operators will need to control staffing and stock holding costs to meet the erratic demand ”

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

Business Outlook for 2025 Brighter Than the End of 2024, says Lloyds Report

Businesses in the UK are bucking the trend of negative attitude that has typified much of the year with an projected upturn in 2025

This is according to new findings from the Lloyds Business Barometer, which reveals that more UK firms are optimistic about a stronger star t to 2025 compared to their outlook at the beginning of 2024

The Business Barometer, which sur veys 1,200 businesses monthly and which has been running for more than 20 years since 2002, provides early signals about UK economic trends both regionally and nationwide Businesses were asked about their optimism in the wider economy as well as their own trading prospects, with results indicating relatively positive sentiment Despite indications of uncer tainty in the wider environment, trading prospects continued to be resilient

The research indicates that 70% of UK businesses expect their turnover to increase over the next year up from 62% in December 2023, while almost 75% are confident of achieving higher profitability Over half of the companies sur veyed prioritise driving revenue and profitability, with a third concentrating on

upskilling their workforce ,

Hann-Ju Ho Senior Economist at Lloyds commented on the positive outlook, saying it’s “exciting” to see businesses with ambitious plans for the coming year and confidence in growth “Overall, businesses have responded well to the changing external environment

While the economic outlook has been challenging, the steps firms are taking to grow should put them in a strong position for success in 2025 ” He added

Although hiring intentions reduced for the third time in four months over half of all business-owners expected to increase the number of employees on their books 52% of respondents had plans to increase the size of their workforce , three times the number of businesses expecting to downsize (17%)

Despite a moderate reduction, expectations around pay are still elevated in comparison to the last four years Never theless the number of businesses that expected wage growth of 3% or more fell for the third month in a row (30%) Similarly, the propor tion of businesses expecting at least 4% pay growth dipped to 16% – a four-month low

What to Know About HMRC Tax Investigations

Simon Smith, Managing Par tner at Wellers, the small business accountants to SMEs, discusses ever ything a business owner should know about tax investigations, including whether you are at risk

HMRC , the UK's tax, payments and customs authority, is responsible for collecting, paying, administering and enforcing taxes This covers ever ything from direct taxes such as Income Tax Corporation Tax Capital Gains Tax (CGT) and Inheritance Tax, through to indirect taxes, like Value Added Tax (VAT) and council tax, to name just a few

Most business owners in the UK will be familiar with HMRC , in par t thanks to the likely annual filing of their accounts and tax returns However, what many don’t appreciate is that there are various scenarios, some out of the business’ control, that can lead to scrutiny from HMRC’s taskforces

1. ERRORS OR OMISSIONS IN TAX RETURNS

Star ting off with something completely within a business’ control, and one of the main reasons why HMRC triggers a tax investigation, is incorrect calculations when filing tax returns

They don’t have to be big mistakes either, but once that return is submitted, HMRC can become aler t to the error and the business in question Not a situation you want to be in

Errors in repor ting income or expenses are an aspect that can result in discrepancies between your records and HMRC's data This could be due to misclassifying income failing to declare cer tain types of earnings or claiming ineligible expenses

From experience one of the main reasons people make these mistakes on their tax returns is because they are insufficiently prepared We all know that many people will wait until the last minute to file their tax returns, and this often leads to them doing a rushed job Given so much of the process is manual, it can be easy to make mistakes, but HMRC doesn t care how they are made , it simply views errors as inconsistencies It then launches an investigation as a means to get to the bottom of things

This is why working with an accountant is impor tant, as it s their job to keep you on track and ensure ever ything is in order

2. FRAUD OR TAX EVASION

Suspected fraud, or tax evasion, is the most serious cause for HMRC to investigate a person ’ s tax affairs Failing to declare all income or diver ting funds also fall under this grouping This includes using offshore

accounts, undeclared cash transactions, or other methods to hide income from HMRC

Secondar y to this is making false or exaggerated expense claims This could be anything from claiming personal expenses as business expenses to inflating the cost of various purchases

3. RISK ASSESSMENT AND INTELLIGENCE

However, you can do ever ything right, and still be investigated by HMRC Often this is down to the industr y you operate in, with cer tain sectors, such as healthcare , construction and hospitality, attracting greater scrutiny than others

HMRC uses advanced data analytics to identify patterns and anomalies that could indicate non-compliance This includes comparing a business's performance to industr y benchmarks and analysing trends in financial data So, by performing above the industr y average , you could be putting yourself on HMRC’s radar

HMRC also speaks to employees suppliers and customers which can initiate investigations If someone suspects that a business is not complying with tax laws, they may repor t it

4. RANDOM CHECKS AND AUDITS

Given its purpose , HMRC has the right to conduct spot checks to any business, at any time , to ensure tax laws are being complied with This involves selecting businesses based on various factors, such as size , industr y, or geographic location

Audits can also be targeted based on emerging risks As an example , the care home industr y has been a target due some within it employing illegal immigrants to fill vacancies

5. CHANGES IN BUSINESS CIRCUMSTANCES

Rapid business growth can attract attention, especially if it's not accompanied by corresponding tax returns A sudden increase in revenue or profits may trigger an investigation to ensure that the business is paying the correct amount of tax

On the other end of the spectrum, unexpected business closures or liquidations can trigger investigations to assess tax liabilities HMRC may want to ensure that the business has paid all outstanding taxes before it is dissolved

IN SUMMARY

HMRC has the ability to go back 20 years if they suspect tax has been evaded and it uses state-of-the-ar t software to identify mistakes This means that even the smallest of errors can be identified

What is crucial is that if you find yourself under investigation by HMRC that you take immediate action and seek professional advice , if you haven t done so already

These investigations can be long, complicated affairs, so having a skilled team on your side who understands your rights, can gather evidence , and navigate the process on your behalf, will be invaluable

Billions Lost and Counting: New Rail Strikes for 2025

Expose Government’s Lack of Control Says NTIA

Bolsius Professional

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

500,000 New Entrepreneurs Needed to “Unlock Opportunities”

A better work / life balance and greater independence are more impor tant to most people star ting a business and working for themselves than creating personal wealth, according to landmark new research from the Federation of Small Businesses (FSB), with two thirds (67%) citing the independence it gives as a key motivator

The business group is calling on the Government to set a target of suppor ting and encouraging 500,000 more small businesses to exist by Januar y 2028, star ting this new year This would take the small business community back to its pre-pandemic size of six million

FSB’s new analysis suggests a package of targeted measures to achieve this, which would not only stimulate economic growth and jobs, but also improve equality of oppor tunities and social mobility This includes changes to the benefits system to increase the number of people moving from unemployment to self-employment, inturn reducing the benefits bill longer-term

The research finds the top three reasons for being your own boss among those who’ve taken that step or are planning to are independence at work (67%) followed by a better work/ life balance (53%) and thirdly creating wealth for the individual and their family (45%) The attraction of self-employment as a way of balancing work, personal and / or family life is even more prevalent (71%) among those who have been on benefits

But barriers remain which if addressed could unleash much-needed new and dynamic entrepreneurship and in turn grow local economies in communities right across the UK

More than a quar ter (28%) of sole traders say reform of Universal Credit (UC) would suppor t them to star t and / or grow their business For those out of work who tr y to build their own business, UC rules can currently leave them worse off than those who are employed and in receipt of UC FSB is calling for a longer new business star t-up period allowed under UC , from 12 months to two years Meanwhile , income for those who are self-employed should be assessed quar terly rather than monthly, to take account of fluctuations in business, including seasonal businesses

Almost a quar ter (23%) of women aged 45 and under say better access to the Maternity Allowance would improve their ability to star t or grow their business The value of Maternity Allowance is significantly lower than that of Statutor y Maternity Pay FSB is calling for these to be brought closer into line; for Maternity Allowance not to be treated as “unearned income” under UC; and for a subsidy scheme for sole traders who are new mothers to cover the costs of stepping away from their business for up to nine months

FSB’s other recommendations to suppor t those moving from either employment or unemployment into star ting a business include:

• A ‘New Traders Allowance’ for jobseekers, as a more effective and ambitious replacement for the New Enterprise Allowance (NEA)

• Encouraging up-skilling by expanding the areas in which the selfemployed can claim tax relief for training

• Suppor ting side-hustles by doubling the trading allowance , from £1 000 of trading income to £2 000

FSB is also calling on the Depar tment for Business and Trade to set a target of 250 000 more disabled entrepreneurs by 2030; and a target for 50 per cent of self-employed individuals to be women by 2035, up from the current level of 37 per cent

FSB’s Policy Chair Tina McKenzie said: “Entrepreneurship provides many with a path to financial freedom and independence For some , it’s a long-held dream; for others it comes after an unexpected career shift or change in life circumstances

“As our new research shows, the main motivation for wanting to be your own boss is often not primarily about making money beyond a liveable income; it s about the freedom it gives in terms of fitting in with life , health or family circumstances – and provides a fantastic way to unlock oppor tunity and talent, and improve lives

“Replenishing the small business community to its pre-pandemic size of six million is also a no-brainer for the economy, which is why the Government should commit to a target of 500,000 more small businesses existing by 2028 – and follow our evidence-based recommendations to achieve that This would not only be good for growth overall, but also crucial for local economies, communities and individuals in all par ts of the UK

“In committing to growing the number of self-employed, the Government would also be helping itself to achieve its aims of reducing economic inactivity and cutting the benefits bill

“It seems absurd that the benefits system currently works in a way which can financially suffocate those who’ve taken the bold step of tr ying to star t a business just as that business is beginning to get off the ground Building a successful business from scratch takes more than 12 months and it’s high time Universal Credit rules were changed to take account of that, and back those striving to move from unemployment to selfemployment The system should also recognise that self-employed income fluctuates and therefore income should be assessed quar terly rather than monthly to better reflect the reality of running a new business ”

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 REVOLUTIONARY TECHNOLOGY IN CLEANING The Cleaning

in

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

STREAMLINING

Cleaning

Motivating Gen Z in the Hospitality Trade: Strategies for Success

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

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

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

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

This situation isn’t unique to John Across the hospitality industr y in the UK and Ireland motivating Gen Z employees is a top priority for many managers facing similar pressures

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

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

Managers who want better results must be willing to adapt

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

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

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

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

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

1. COMMUNICATE CONSISTENTLY

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

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

2 COMPELLING FUTURE

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

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

3 COACHING CULTURE

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

Managers who coach rather than direct encourage Gen Z employees to solve problems independently, which nur tures innovation, motivation, and commitment

By adopting a coaching approach, managers can create a culture where employees feel valued, respected, and motivated to contribute fully to the business s success This sense of purpose is essential for sustaining engagement in today’s rapidly evolving hospitality industr y

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

Community Campaign to Revive Historic Village Pub Gains Momentum

” Mr Carroll shared hear tening examples of community involvement noting

£1 000 in shares to divide among their five children while

single contribution to date Shareholders will primarily trade shares within the community, fostering local engagement and long-term commitment to the pub's success By the third year of trading, the group anticipates being able to pay modest interest on shares, with the expectation that many investors will retain their shares as a legacy for future generations Campaigners are working tirelessly to meet their fundraising target by the end of

the Elm Tree say they are determined to ensure this iconic pub remains at the hear t of village life for generations to come

Star Pubs Kick-Starts Sports Calendar With Package Of Free Six Nations Support For Pubs

Built

Work

More Inclusive Workplace Practices To Fill Staff Shortages

By Giles Fuchs , Owner of Burgh Island Hotel (www burghisland

The hospitality sector is looking for ways to return to pre-pandemic staffing levels: vacancies in the UK are 50% higher than they were before Covid-19, with over 118,000 unfilled roles This is a significant challenge for the industr y that it cannot afford to leave unaddressed

In this effor t, drawing on underutilised demographics as a source of new recruits will be crucial Elderly and neurodivergent workers have the power to fill many of the sector’s shor tages and have the skillsets to make a powerful contribution to hotels, bars, restaurants, and caterers

Drawing on their talents, though, will require a change in company culture and working practices in the hospitality sector, such as more inclusive hiring practices, flexibility on hours, and, more generally, a greater emphasis on employee wellbeing, as we do at Burgh Island OLDER WORKERS CAN MAKE A VALUABLE CON-

TRIBUTION

One major source of new talent for the hospitality sector to draw on will be older workers To a large extent this is already happening More than 165 000 workers aged over the age of 50 have entered the hospitality sector over the last three years - according to the Office for National Statistics Indeed, hospitality is now the number one sector of choice for older workers, who now make up nearly a third of its workers

It isn’t hard to see why Older workers can bring experience , welldeveloped interpersonal skills, and personal equanimity to these oftenhectic working environments In addition, larger disposable incomes means that the hospitality sector’s customers will be dispropor tionately older ; these clients will often appreciate interacting with a waiter, concierge or bar tender of a similar age Older workers also set an example for younger colleagues and are thus a valuable asset in training up new staff

To draw fully on the potential of older workers as a source of recruits, the hospitality sector should adapt its hiring process and workplace practices There is still a misinformed assumption among business leaders that older workers will be less productive and will only stay in the role for a brief period Needless to say, this is an outdated view: belied by the greater and greater contribution that seniors are making

The sector can take a number of steps to change this For one , it can offer a more age-inclusive working environment, such as shifts that star t and end earlier in the day The sector could also put in place Amazonstyle ‘returnships’ to encourage more over-50s to return to work For our par t, Burgh Island has made a concer ted effor t to create an agediverse workplace , where we can combine youthful exuberance with learned experience on our staff

CREATIVITY IN THOUGHT IS ESSENTIAL IN HOSPITALITY

It takes all kinds of people to run a successful hospitality business: from those ser ving in customer-facing roles to fast-paced manual work In working to meet its staffing shor tages then the hospitality sector should also look to draw on those with neurological diversity that makes them suitable for more specialised tasks

Hiring employees with a wide range of temperaments, skillsets, and working practices will bring several practical benefits to hospitality businesses Take Burgh Island’s Head of Concierge , Simon James, who has often talked about how his own neurodivergence makes him especially empathetic to the needs of clients

More generally, the highly specialised roles within hospitality lend

themselves to people who are neurodivergent For instance , the planning and logistical side of hospitality require a keen attention to detail, which matches the skills of people with conditions such as autism; as do roles with a ver y precise routine The fast pace of environments like kitchens or bars are also a good fit for those with ADHD

Again the sector will have to adapt its practices to attract these workers Making sensor y adjustments for neurodivergent employees – such as the provision of noise-cancelling headphones or situating them in a place without flashing lights – would do much to create a more inclusive workplace Similarly, a ‘buddy system’ with neurotypical employees would help these employees get needed guidance and suppor t Flexible hours would also make a workplace more appealing for those with different temperaments and working styles

RETENTION THROUGH SUPPORT

Retaining employees however takes some fur ther thought Few jobs are so intensive , requiring this level of teamwork, communication and ability to be across so many moving par ts Therefore , it is critical for employers to be informed about the wellbeing of staff

As such, hospitality leaders should always be mindful of operational factors that can affect the well-being of their employees, including shifts, training, finances, and, in Burgh's case , operating on a private island where staff arrival and depar ture times are determined by the tides

Ensuring staff wellbeing will elevate their quality of work and job satisfaction – and this is essential to our approach at Burgh Island, with our employees having access to bespoke mental health and career suppor t as well as brand new £1m staff accommodation

Nothing about the current staffing shor tages in UK hospitality is inevitable There will always be a demand for jobs in the hospitality sector, which combines creativity with teamwork and customer ser vice With a few workplace and hiring adjustments, the industr y will find that it now has access to eager employees with differing sets of skills and experience Providing them with the right suppor t, putting inclusivity at the core of their approach, will allow hospitality leaders to harness these reser ves of untapped talent

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

Carlsberg

Merger

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

Plan Ahead for 2025 at The Source Trade Show

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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

Chairs

Hotel and Restaurant Fur niture

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

Vist our website for our full range of furniture

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Design and Refit

Saniflo Sanicom Helps Launch Iconic Bar in Canary Wharf

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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