CLH News #247 October/November 2022

We are leading with a really great news stor y! It’s a call to arms, and one I truly believe the sec tor cannot afford to ignore

Earlier on this year I was at a seminar where I spoke to a sector leader about the issues facing the hospitality and licensed trade I made the point, as I often do, that punitive taxes are killing the industr y

No ifs and buts, the sector is simply over taxed, it always has been, and this has held the sector back for decades

Now, due to current economic and political tur moil, many operators are staring into the abyss, and if taxation was less ened they would not only sur vive , but also thrive!

I put it to the sector leader in our conversation that I am often dis mayed at the public , who make no vocal protests about rising costs Rather they take them on the chin and change their eating and drinking habits which has benefited supermarkets in par ticular

I have always felt it is time for them to make themselves heard They are the ones that foot the bill, when they buy their food and drinks in a pub, bar, restaurant, hotel or nightclub, and it’s no good complaining to operators or to the bloke in work the next day

It is the government which imposed these ludicrously high industr y destroying taxes and it is the government who should be the focus of our anger

And what better way then this demonstration? A perfect oppor tunity outside the Houses of Parliament for the hospitality and licensed on trade sector to get its point across

However the public must join in this too Any sector complaining about high taxes to the government is often dismissed as “business as usual” When the public join in it changes the landscape, adds another dimension

Established businesses, livelihoods of experienced operators are being threatened and it really is enough is enough

We are seeing rail workers, postal workers, communications workers, and workers from many other industries making their point that they simply cannot sur vive in this current economic climate on the wages that they get and are demanding more

And it’s time for the sector to demand change , so I urge operators to share details of this protest with staff and customers alike , and

and get as many people outside the Houses of Parliament with our pots and pans and make as much noise as possible! Register to attend at www hospodemo org let’s get involved!!!

the

and 20th

week

Once

Peter Adams

Hospitality

ser vices

(CONTINUED FROM FRONT COVER)

HospoDemo is expecting a large turnout due to the perilous position so many hospitality businesses now find themselves in even more so than during the first HospoDemo protest in October 2020 amidst the second COVID lockdown Operators are still reeling from the loss of business during the three lockdowns and the enormous rent debt accrued during that time But since then, the sector has had to contend with ongoing labour shor tages, followed by the onslaught of the cost of living crisis, and spiralling costs of supplies from fresh produce to cooking oil staff costs to crocker y and glassware and of course surging energ y prices With operators lurching from one crisis to another, prof itable trading is becoming impossible for many PROMINENT PAST ATTENDEES

Prominent attendees from previous HospoDemo protests included chefs Yotam Ottolenghi, Jason Ather ton, Tom Aikens, Fergus Henderson and Margot Henderson along with well known figures in the drinks industr y including Monica Berg, Alex Kratena, Alessandro Palazzi, and Jan Konetzki Well known figures from across the industr y are expected at the protest on November 7th Hospitality professionals from around the UK are encouraged to attend, or if they cannot, to upload videos to social media of themselves making a noise with the tools of their trade at work

PROTEST AIMS

This protest will centre around three main demands to the govern ment, with the primar y aim being a VAT reduction to 10% including alco hol sales, putting the UK in line with many European neighbours Protestors are also urging to the government to reinstate the business rates holiday, and are demanding they introduce a visa scheme to allow overseas workers to work in hospitality in an attempt to plug the labour shor tage that star ted with Brexit and was compounded by COVID

SECTOR COMMENTS

Sacha Lord, Night Time Economy Adviser, Greater Manchester, com mented: “As a sector, we came together over the last few months and unified our calling on the government We don’t need handouts, we need a reduction in VAT and business rates relief It is now clear to me that not only do the government not care about the third biggest sector in the UK they are quite happy to sit back and watch it collapse If they will not listen to us, we have no alternative but to make them listen This is businesses, jobs and lives we are fighting for

Michael Kill, CEO, Night Time Industries Association, commented: “The hospitality and night time economy sectors have suffered immeasurable damage over the last 4 years, with the current crisis putting 3 out of 4 businesses now at risk of closure in the coming weeks and months, with

hundreds of thousands of jobs at risk, wasting billions in public funding which suppor ted them during the lockdowns The fiscal inter vention announced by the government did nothing to stem the current crisis, clearly ignoring industr y demands of VAT and business rates relief This has resulted in anger and frustration across the sector reaching boiling point, leaving an entire industr y feeling that it is being wilfully neglected to the point of collapse , with no alternative but to take direct action ”

Claire Bosi, Editor, Chef & Restaurant Magazine , commented: “The UK hospitality sector delivers far more to the economy than many people realise From taxi companies to the beauty industr y to professional ser v ices such as architects and accountants a healthy hospitality sector cre ates revenue for so many third par ty businesses, while also providing many oppor tunities for employment It is indeed the ver y first exposure to work that is experienced by most teenagers and students as they begin to progress into young adult lives We have tried writing to MPs we have all taken to social media to express our concerns, yet the sup por t that is needed is not there Not one minister has the courage to stand up and defend the third biggest sector in the UK by insisting the PM and Chancellor listen We have no alternative but to take to Parliament Square We have to make them listen, or face the conse quences of heavy losses of jobs, businesses and ultimately lives ”

The protest group wrote on Twitter : “It’s clear that the government doesn’t consider suppor ting hospitality a priority It’s time to make them realise this has to change , to stop thousands more businesses crum bling ”

RECENT STATISTICS

From Night Time Industries Association Flash Poll of 378 Night Time Economy Businesses taken from 16th 18th Sept

• 3 Out of 4 businesses sur veyed are barely breaking even (47 7%) or losing money (24 8%)

• 23% businesses sur veyed would not last more than a few months (40 6% of businesses sur veyed would not last more than 2 3 months) under the cur rent operating cost leve s

• 80 6% of businesses sur veyed had seen footfa l decrease & 82% had seen revenue decrease in the last 3 months of trading Businesses were asked what would have the greatest impact on their business sur vival

• 84 3% VAT Reduction / 66 8% Energy Freeze / Cap / 59 4% Business Rates

Re ief Extens on / 31

of tax for the Exchequer,

Hospitality represents 10% of UK employment, 6% of businesses and 5% of GDP

Hospitality is the third largest private sector employer in the UK; dou ble the size of financial ser vices and bigger than automotive pharmaceu ticals and aerospace combined

“CALL TO ARMS”

So, if you work in the hospitality sector and associated industries, or enjoy suppor ting restaurants, bars, pubs, clubs, cafés and hotels, show your suppor t by joining us at Parliament Square

Timings

10:00am Press photocall on Parliament Square

10:30am Speec hes from industr y figures

11:00am Protestor s make as muc h noise as possible directed towards the Houses of Parliament

11:30am Marc h to HM Treasur y (1 Hor se Guards Road, London SW1 2HQ)

11:40am Make as muc h noise as possible directed

RECONDITIONED

Considerate Ways to Support Employees Dealing with Stress and Anxiety

‘As a leader in the hospitality industr y you are inherently respon sible for the wellbeing of your staff Impor tantly, this includes employ ees mental health; it s vital that you look out for signs of anxiety and stress amongst your team, for these struggles go unrepor ted at an alarming rate More specifically, it s been found that whilst 1 in 6 working adults are suffering from stress, depression, anxiety, or simi lar, 20% feel they cannot approach their managers with their respec tive health issues

Evidently, for you to succeed as a manager, hone a happy, productive team, and strengthen your busi ness ’ results in turn mental health must be a priority Of course , this is an indisputably difficult task; ever y leader needs a helping hand as they navigate this sensitive subject For tunately we have an ideal exper t on hand to help leaders within the hospitality space ensuring ever y employee is equipped with the suppor t and resources that they need to address feelings of stress and anxiety Dr Ant, The Brain Whisperer (www brain whisperer co uk), is a mindset

specialist who helps staff and CEOs alike enrich their mental health Now he’s sharing his exper tise

1 LISTEN AND ENGAGE

One of the simplest and yet most effective things that you can do to sup por t your staff is listen to them and genuinely engage They need to know that you truly care have processed their feedback and are willing to help If you can sit down with your team members individually to catch up and establish any struggles they re facing This way you can help to create a plan for the workplace that’ll lessen their anxieties ’

2 INVEST IN SUPPORTIVE PLATFORMS

Ensuring your employees have the resources to address feelings of stress and anxiety is crucial I would recommend investing in a platform which offers your staff access to exper t led guidance , information, and suppor t For example , BrainSparx is a digital platform that s home to invaluable videos and advice which can help staff members re discover lost confidence and address these hurdles without feeling alone or overwhelmed

3. CONSIDER A MOTIVATIONAL SPEAKER.

‘Sometimes employees are apprehensive to raise their mental health con cerns individually This may be a daunting prospect and the conversation may feel more comfor table in a group setting For this reason, I would sug gest considering a motivational speaker ; by having an exper t visit your employees in person, sharing informed guidance surrounding mental wellbe ing, self confidence , and success, you can ensure your employees feel sup

por ted without any pressure ’

4. NURTURE YOUR OWN MENTAL HEALTH.

‘As a leader, you can only enrich your employees’ wellbeing by focusing equally on your own If you are confident, happy, and flourishing, you will more easily be able to instil these feelings in your staff Equally, be honest with your team; by showing that you ’ re human and discussing any problems you ’ ve personally overcome , you will not only build a strong team rappor t, but demonstrate the resilience that we are all capable of with a little help along the way ’

5. RECOGNISE THAT YOU’RE IN THE DRIVER’S SEAT.

‘In my opinion, one of the most impor tant lessons you can teach your staff is that they are the pilots of their own lives and ‘what we think, we become’ This lesson can be seen on the BrainSparx platform, however I would also recommend remembering this for yourself Even in our darkest moments, we must never forget that we are capable of creating positive change in our lives no struggle is permanent

The hospitality sector is undeniably fast paced and high pressure , meaning anxiety and stress are not uncommon struggles As a manger, it is incredibly impor tant that you suppor t your employees and demonstrate your willing ness to invest in their wellbeing and mental health be that through helpful platforms or by embracing valuable advice The more guidance you receive the more well rounded suppor t you can offer your team

Fish and Chips Still Britain’s Most-Wanted Pub Meal as Appetite for Premium Versions Grows

Fish and chips remains Britain’s favourite pub and bar meal, new research from CGA by NielsenIQ reveals and there is plenty of headroom for growth at the premium end of the market

A sur vey for CGA’s exclusive new ‘Food Insights 22’ repor t shows that more than a quar ter (28%) of consumers pick fish and chips as one of their three top dishes when eating out in pubs and bars This puts it ahead of other perennial favourites like car veries and roasts (24%) steak (22%) pizza (21%) and beef burgers (17%) on the repor t’s rundown of consumers ’ most wanted pub and bar meals

While fish and chips has been a classic dish for decades CGA’s in depth repor t into out of home food trends flags significant oppor tunities to increase sales even fur ther It indicates that half (48%) of consumers would be willing to tr y a premium fish and chip restaurant or shop while three in five (60%) say they are likely to pay more for a better quality version of the

dish Diners are also interested in exploring new variations on the meal, and more than a quar ter say they would consider ordering options like tuna (29%), lobster (27%) and crab (27%) if they saw them on a fish and chip shop’s menu

Karl Chessell, CGA s business unit director hospitality operators and food, EMEA, said:

“Britain’s consumers have never had such a wide choice of options when eating out so it s fascinating to see the appetite for fish and chips is undimmed Even in ver y mature par ts of the eating out market like this, it’s encouraging to see there is still so much potential to grow sales especially by helping people trade up to new alternatives and making fish and chip shops destinations in their own right With spending on eating out under mounting pressure tempting consumers with exciting twists on popular favourites like fish and chips will be a crucial tactic in the months ahead ”

New research from KAM and Only A Pavement Away the charity aid ing prison leavers, veterans and those facing homelessness back into employment within the hospitality sector has been released on World Homeless Day (Monday 10th October), casting a spotlight on the vast challenge still faced by hospitality business when it comes to recruiting and retaining staff and the solution offered by Only A Pavement Away s employment programme

In the nationwide sur vey of leading operators, which polled both users and non users of Only A Pavement Away 3 in 4 businesses have admitted that hiring the right staff members is more of a challenge now than it was 12 months ago, with 1 in 2 also finding staff retention more difficult now compared to a year ago[1]

The research shows that on average , 74% of hospitality operators have several vacancies across front of house roles at present, while 87% of hos pitality operators have a high number of vacancies within their back of house staff [2] As a result, businesses are facing continued disruption with many having to drastically reduce trading hours ask existing staff to work longer hours, or close completely

Only A Pavement Away, which celebrates its four th bir thday on 10th October, now connects an average of 3 people facing homelessness per week into stable purposeful employment within the hospitality industr y With recent figures from Crisis predicting that 66,000 more people could become homeless by 2024[3], the need for suppor t has never been more crucial

The research carried out by KAM also reflected why employers are hesitant to hire a candidate who might be facing homelessness When asked about the preconceptions they had about hiring people from this background, prior to joining the Only A Pavement Away programme , the findings showed that (59%) felt that those coming through the programme wouldn t be able to cope with the demands of the job, (59%) felt that they would be unreliable , and (29%) felt that they would be more likely to use drugs and/or alcohol whilst at work[4]

However, these negative preconceptions are being challenged, with employers using the Only A Pavement Away employment programme now responding that their preconceptions are changing, with (70%) disagreeing that can didates wouldn’t be able to cope with the demands of the job, a lower (50%) feeling they would be unreliable and (60%) disagreeing that candidates are more likely to use drugs and/or alcohol whilst at work[5]

Paul, who found a pathway out of homelessness through the Only A Pavement Away employment programme , and now works as a Goods Receiver at The Ivy Asia in Chelsea, commented: “Since Only A Pavement Away helped

me back into full time employment I ve got money I am able to pay my bills buy myself clothing, and have found myself a place to live My life is ver y stable and secure now which it had not been for a ver y long time With help from the char ity, I have gained so much confidence and can finally believe in myself Best of all I am now able to work with my biggest passion in life food ”

To raise greater awareness of the work that it does to suppor t people like Paul, and to encourage more hospitality businesses to get involved with its pro gramme , Only A Pavement Away is using World Homelessness Day to launch its latest campaign Hospitality Against Homelessness: A Hand Up For A Brighter Future

The campaign will kick off on Monday 10th October at 11am with a thunder clap across social media channels where employers referral charities par tners and suppor ters of the charity will be encouraged to post a picture of themselves putting their hands up (for a brighter future), as well as making a donation

Hospitality Against Homelessness will then continue throughout the winter with other fundraising initiatives planned under the campaign umbrella, to raise vital funds for members needing additional financial aid to ensure they do not fall back into destitution during the ongoing cost of living crisis*

Greg Mangham, CEO and Founder of Only A Pavement Away says:

“The insight gleaned from our recent sur vey in par tnership with KAM indicates that recruitment is still a relent less challenge for hospitality businesses But we can be a par t of the solution “As we mark our four th bir thday we are delighted with the work that we have done so far to place over 250 people back into employment, adding an approximate value of £5m to the economy, and completely transforming the lives of so many people Our ambi tion is to place 1000 people back into work by June 2024 and we are on track to do so We urge potential employers to get in touch to see how we can make a difference to their businesses, and ask our wonderful sup por ters to keep donating as you can be par t of the change ”

Only A Pavement Away s employment programme works in par tnership with hospitality employers, referral char ity par tners and individuals who have experienced or are facing homelessness, prison leavers and veterans It facili tates training and development as well as offering additional financial suppor t to those who need it to overcome any barriers to employment, to help them back into work and in doing so, help to tackle some of the staffing and skills shor tages within the hospitality sector

To find out more to donate or to get your business involved visit: www onlyapavementaway co uk or email Karen Wallin, Head of Marketing & Fundraising: fundraising@onlyapavementaway co uk

Consumers

for Inexpensive Dining Out as

Crisis Hits

COST CHANNELS ARE GROWING IN POP ULARITY ACROSS THE MARKET

consumers aged 45+ have grown in share in QSR however younger consumers (34 and under) still make up a large propor tion of visits however it must be noted that this age group are star ting to trade out of the market across most locations All day par ts have seen a reduction or no growth in the number of 18 24 year olds eating out in the last quar ter This age group will feel the financial impact of the cost of living crisis the hardest resulting in reduced discretionar y spending Emphasising value for money credentials through pro motions and loyalty schemes will entice these consumers There has been

DRINK ONLY OCCASIONS LOSING SHARE

Lumina Intelligence has seen consumers are less likely to be going out on a drink only occasions declining in share by 4 6ppts this quar ter We have seen this impact par ticular channels more than others with the pubs & bars channel falling 3 6 ppts for drink only occasions as consumers reduce their alcohol consumption However, retail has seen a +2 5ppts growth for drink only, driven by warm weather and more consumers choosing on the go drinks options Branded coffee retailers Costa Coffee , Starbucks and Caffe Nero have all lost share for drinks only, as consumers turn to more afford able convenience retailers such as Co op and Sainsbur ys Purchasing drinks as par t of a meal deal is likely to have contributed to this decline Offering meal deals in coffee shops can help to encourage purchase and demonstrate value for money

BEER AND COLA LOSE SHARE AMONGST DRINK

OCCASIONS

Cola has seen the largest decline at lunch and dinner falling 10 2ppts and 9 9ppts respectively whilst energ y drinks declined 6 7 ppts for breakfast Consumers are instead choosing juice drinks and squash as well as fruit fizzy drinks, driven by a reduction in pub visits and an increase in retail drink only occasions When we look at alcoholic drinks, we have seen a decline across most alcoholic drinks as consumers choose lower ticket drinks in place of premium spirits and cocktails

India Cottage in Ringwood Wins 2022 TripAdvisor Travellers’ Choice Award

India Cottage has been recognised by TripAdvisor as a 2022 Travellers’ Choice award winner for being in the top 10% of restaurants worldwide The award celebrates businesses that have received great dining reviews from din ers around the globe on TripAdvisor over the last 12 months As challenging as the past year was, India Cottage stood out by consistently delivering positive experiences to their diners

Owner Sadeq Mannan, or Shad, said, “It’s fantastic to see India Cottage recog nised on a global scale The hospitality scene has been through a tough time over the past couple of years so it’s phenomenal that we are pushing past that We are ver y grateful to our patrons who have suppor ted us and a huge thank you to all our customers who take the time to give us great feedback Also, huge thanks to my team for their hard work and commitment to India Cottage

Set in a beautiful period cottage on Ringwood’s high street the aptly named India Cottage transformed its

restaurant car park into a heated garden area laden with grape vines and trop ical plants for diners to enjoy during covid “I wanted to make something really special for our customers” Shad explains “it’s got an open fire , heating and a beach hut where people can connect their own music It s warm, welcoming, and the perfect setting for nights out with family or friends

Congratulations to the 2022 Tripadvisor Travelers Choice Winners, said Kanika Soni, Chief Commercial Officer at Tripadvisor “The Travelers’ Choice Awards recognise the best in tourism and hospitality, according to those who matter most: your guests Ranking among the Travelers’ Choice winners is always tough but never more so than this year as we emerge from the pan demic

“Whether it’s using new technolog y, implementing safety measures, or hiring outstanding staff, I’m impressed by the steps you ’ ve taken to meet travellers’ new demands You’ve adapted brilliantly in the face of adversity

UK Foodservice Profit Sector Sales Will Surge by 14.9%,

Driven by Easing COVID-19 Restrictions, says GlobalData

The UK Government’s strong macroeconomic policies and grants to help businesses, which were severely impacted by COVID 19, will help the countr y ’ s foodser vice profit sector to grow at a compound annual growth rate (C AGR) of 14 9% from GBP50 5 billion ($69 6 billion) in 2021 to GBP100 9 bil lion ($152 6 billion) in 2026, predicts GlobalData, a leading data and analytics company

GlobalData’s latest repor t, “United Kingdom (UK) Foodser vice Market Size and Trends by Profit and Cost Sector

Channels Consumers Locations Key Players and Forecast

2021 2026 ” reveals that ‘pub club & bar’ was the largest food ser vice profit sector channel in the UK in 2021 with a value share of 23% The channel is projected to grow significantly at a C AGR of 24 9% during 2021 26, reflecting the countr y ’ s strong culture of socializing over alcoholic drinks

Quick ser vice restaurant (QSR) was the second largest channel, mostly preferred for its convenience , quick and affordable options, and quality The channel is projected to grow at a C AGR of 7 8% during 2021 26

Srimoyee Nath, Consumer Analyst at GlobalData, comments:

“A drastic drop in the purchasing power of consumers and restrictions on operations of on premise channels played a key role in the decline of sales across different profit sector channels during the pandemic However, with restrictions being lifted and life returning to normalcy, the foodser vice sector will revive , especially visible through channels that were most affected ”

The travel channel, which showcased the worst perform ance during 2016 21 due to stringent lockdown restrictions through most of 2020 and 2021 is anticipated to record the fastest growth at a C AGR of 27 2% during the forecast peri od The resumption of tourism activities will provide the pri mar y thrust towards the growth of the channel Concurrently, all profit sector channels are projected to reg ister growth through 2026

GlobalData forecasts all foodser vice profit sector channels to experience outlet and transaction growth during the fore cast period Chain operators will grow at a higher rate com pared to independent operators across restaurant channels

Nath concludes: “New formats such as cloud kitchens will continue to succeed as convenience will be a key driver in purchase decisions in the coming years ”

World Cup Guidance to Help Pubs Put on a Winning Show

New guidance is now available to help pubs across the countr y make the most of the upcoming World Cup, an event where 38 million pints, equating to £155million, would normally be sold

The guidance which has been updated since the last tournament outlines the key things for publicans to think about when showing World Cup matches at their premises

Compiled by the BBPA in par tnership with UKHospitality and the British Insititute of Innkeepers alongside other industr y stakeholders, the shor t document gives pointers to pubs looking to screen the games, covering ever ything from staffing to creating safe envi ronments for customers

With the World Cup tournament usually providing a big boost to pubs across the UK, this will be the first time it has been held in the winter months, so some of the consider

ations for pubs will be different than for previous tournaments

Emma McClarkin, Chief Executive of the British Beer and Pub Association said:

“There really is no better place to enjoy watching a game of football than at your local with friends and other fans With the World Cup fast approaching we want to help pubs prepare the best they can to make the absolute most of the oppor tunity to draw in cus tomers and provide a brilliant experience for them

“We are really pleased to be able to provide this guidance alongside industr y par tners to ensure that the tournament can be enjoyed safely and successfully in venues across the UK

View and download the guidance at https://tinyurl com/2s48rdf5

Government Introduces New Energy Prices Bill to “Ensure Vital Support”

The UK government has introduced new emergency powers that will ensure businesses across the countr y receive help with their energ y bills this winter

Without the launch of the schemes, businesses and consumers had been left facing increasing financial turmoil, with energ y bills estimated to increase to as high as £6,500 before the government stepped in Recently announced suppor t will see a typical household pay £2 500 a year for energ y while businesses will be paying less than half of predict ed wholesale costs this winter

The Energ y Prices Bill introduced in Parliament on Wednesday (12 October 2022), provides the legislative footing needed to ensure that people and businesses across the UK receive suppor t with their energ y bills this winter through the Energ y Price Guarantee for domestic con sumers and Energ y Bill Relief Scheme for businesses and non domestic proper ties This includes essential measures that enable the UK government to deliver comparable schemes in Nor thern Ireland and legislation that will require landlords and heat network operators to pass benefits through to tenants

The precise mechanics of the temporar y Cost Plus Revenue Limit will be subject to a consultation to be launched shor tly The government says it has been working closely with industr y on the detail of the proposal, ahead of it coming into force from the star t of 2023 It will ensure consumers pay a fair price for low carbon energ y and has the potential to save billions of pounds for British billpayers while allowing generators to cover their costs, plus receive an appropriate revenue

Business and Energ y Secretar y Jacob Rees Mogg said: Businesses and consumers across the UK should pay a fair price for energ y With prices spiralling as a result of Putin’s abhorrent invasion of Ukraine , the government is taking swift and decisive action

We have been working with low carbon generators to find a solution that will ensure consumers are not paying significantly more for electricity generated from renewables and nuclear That is why we have stepped in today with exceptional powers that will not only ensure vital suppor t reach

es households and businesses this winter but will transform the United Kingdom into a nation that offers secure , affordable and fairly priced home grown energ y for all

Chancellor of the Exchequer, Kwasi Kwar teng, said: Our actions will mean that energ y bills for the typical household will be half what they would have been this winter

We are protecting people , holding down inflation and preventing Putin’s energ y price hike from causing long term harm to our economy by sup por ting businesses

The Energ y Prices Bill forms yet another decisive step taken by the UK government to reform the energ y market giving Britain back control of its own home grown energ y and breaking ties to the ever increasing volatility and uncer tainty of the global gas market

UKHospitality Chief Executive Kate Nicholls said: “The government’s inter vention to suppor t hospitality businesses facing soaring energ y costs this winter is extremely welcome and it’s fantastic to see this legislation introduced The measures in this Bill will provide relief to all manner of hospitality businesses, from the small est companies to the largest

The introduction of these measures follows months of campaigning by UKHospitality to ensure the govern ment recognised the huge impact rising energ y costs will have on our sector

I m pleased that the government has continued to listen to the sector to ensure its relief package is inclu sive for all Its decision to expand the scheme to include operators on fixed price contracts agreed from 1 December 2021 has avoided unfairly penalising businesses who had acted early to protect themselves from fur ther price hikes The publication of wholesale energ y prices will also provide much needed clarity for busi nesses

“Unfor tunately, the reality of this crisis means that, even with this suppor t, energ y bills will still be much higher than last year and many hospitality businesses will struggle to make it through to next spring What the sector really needs now is the introduction of longer term measures that can allow us to boost economic growth namely a lower rate of VAT and fur ther business rates relief ”

Inspiring Seminar Schedule for Leisure Food & Beverage Expo

cial business into such a large , multi faceted organisation with a clear purpose and responsibility

Held at NEC Birmingham, Leisure Food & Beverage Expo is an unmissable oppor tunity to explore business development oppor tunities with more than 250 exhibitors and 150 exper t speakers The event runs alongside three other shows organised by Agriconnect Farm Business Innovation Holiday Park & Resor t Innovation and Family Attraction Expo The acclaimed speaker programme is available to visitors to all four events

This year s programme includes Matt Drew, National Trust s Head of Food and Beverage , who will discuss how his team built a food strateg y around experience , purpose and provenance He will explore the building blocks of the Trust’s food and beverage operations over the past decade and its vision for the future to become a business that speaks to its audiences about nature , beauty and histor y

“I’ll be sharing statistics to myth bust what you thought you knew about the Trust’s cafes and tea rooms I will discuss the evolution of our food and drink operation, in par ticular, how we ’ ve managed to integrate a commer

“Our business is unique which brings with it oppor tunities and challenges The greatest difference compared to purely commercial organisations is that income from our food outlets stays in that location I’ll centre my session around the long term F&B vision and how that plays into the strategic priorities for the Trust ”

Representatives from food and beverage businesses, including Fen Farm Dair y, The Ice Cream Farm, Astley Vineyard and Denstone Hall Farm Shop, will also share their success stories and tricks of the trade

Beth Heath of Shropshire Festivals will talk through her secrets to running successful events Her four festivals including Shropshire Food Festival and Shropshire Oktoberfest attract around 90,000 visitors each year

“We are delighted that we have secured such an impressive line up of speakers for this year ’ s show,” says Nichola Bell, Head of Events for Agriconnect “Whatever your business interest and whatever stage or size your enterprise currently is, there is something to help and inspire you at Leisure Food & Beverage Expo ” Register for your FREE tickets now at https://www leisurefb co uk or see the adver t on the

page

Organisers of Leisure Food & Beverage Expo on November 2 and 3 have revealed details of this year ’ s speaker schedule which covers a huge range of topics of interest to owners and managers of leisure businesses

World Cup Boosts Hospitality Hiring , Despite Cost-of-Living Crisis

The business energ y price cap and World Cup are boosting hiring in the hospitality sector as data from job board Caterer com shows hiring is consistently in line with 2019 levels despite the cost of living crisis

The latest Caterer com Hospitality Hiring Insider which analyses job ad data and the views of 600 hospitality professionals* shows one in five (22%) hospitality businesses are already seeing a surge in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand In addition, more than a quar ter (27%) of hospitality businesses are seeing bookings surge for Christmas already, higher than previous years

Businesses adapt to more creative hiring methods

Although hiring remains resilient, the sector continues to be chal lenged by a shrinking talent pool, with Caterer com research revealing some 200,000 international workers have left the sector since 2019

As a result, hospitality businesses are increasingly hiring closer to home Two thirds (67%) of hospitality employers believe the challenges of the labour shor tages and decline in international workers has encouraged businesses to be more creative about how they hire workers from the UK

The data points towards improved diversity and inclusion in the sector In fact, 62% are now actively hiring more inclusively, with employers feeling more inclusive policies have improved their company ’ s ethos (51%)

and productivity (48%)

More government suppor t needed

Despite this positive news for the industr y, the sector continues to contend with the pressure of the cost of living crisis Nearly nine in 10 (88%) of hospitality businesses believe the freeze on energ y prices for the industr y needs to be extended to 12 months rather than the six currently planned four in five (83%) would like to see a VAT cut to 10% and 80% want a business rates holiday

Kathy Dyball Director at Caterer com comments: “It’s encouraging to see that hiring remaining remains resilient and that hospitality businesses are actively preparing for a busy period driven by the World Cup and festive season The industr y has worked so hard to get to this point, adapting hiring strategies and increasing the inclusivi ty of its workforce However, with the backdrop of an uncer tain economy and a cost of living crisis, there is no doubt that fur ther government suppor t is essential Greater clarity on how long specific sector suppor t will last, will enable busi nesses to plan ahead more robustly and with confidence ”

The full Caterer com Hospitality Hiring Insider can be found at: www caterer com/recruiters/hospitality hiring insider 2022

Star Launches Nationwide Virtual Darts Tournament to Boost Midweek Trade

Star Pubs & Bars is investing £50,000

tournament to help its

community pubs

tradi tionally quiet Tuesday nights

Called Dar ts Stars, the tournament is free to enter and comes with a com prehensive suppor t package including point of sale material, social media assets and top tips on driving footfall and sales Pubs need a good dar ts team, Internet connection and a laptop or smar t phone to par ticipate To create excitement and attract spectators competing teams will play simultaneously, and pubs will have the oppor tunity to live stream their opponents’ game on a big screen The winning pub will receive a visit from

a dar ts pro who will play against their customers as well as tickets to the World Dar ts Championships for their dar ts team

Says Caren Geering, Central Operations Director for Star Pubs & Bars:

“Dar ts remains a hugely impor tant par t of many community locals and vir tual tournaments are more popular than ever due to the rise of online gam ing We want to capitalise on this to create a really exciting experience for customers that will generate more sales for licensees Offering additional rea sons to visit is key to attracting people into pubs at a time when many have less disposable income due to the cost of living crisis ”

UKHospitality Calls on Government to Introduce

Tourist Accommodation Registration Scheme

Trade body UKHospitality has urged the Government to introduce a check based tourist accommodation scheme , to help create a level playing field for all accommodation providers

In its submission to the recent consultation on shor t term lets registration (for England), UKHospitality highlights that the introduction of a registration scheme for all shor t term let proper ties would build a fairer, safer and more sustainable industr y

With the growth of the digital economy, under the current scheme some sites can unfairly benefit from a lack of regulation and a reduced tax burden

Meanwhile the wider hospitality sector is over burdened by regulation and taxes at the same time as it struggles to recover from the ravages of the pandemic

Implementing a registration scheme for all would have other benefits too, such as ensuring all shor t let accommodation was safe for consumers and would help to address the imbalance between shor t and long term rentals in communities such as rural and coastal towns,

and tourism hot spots

Kate Nicholls CEO of UKHospitality said: UKHospitality recognises and wel comes competition and a varied range of business models in the accommoda tion sector However, at present there simply isn’t a level playing field across accommodation providers

“There is a real lack of transparency around where shor t term letting proper ties are located, how they operate and who operates them A registration scheme , with the ability to check and enforce compliance of rules and regula tions already being followed by other accommodation businesses, would funda mentally address the issue of transparency

We also believe that such a scheme will help to eradicate the issues currently facing cer tain areas of the UK where there is an imbalance in long and shor t term accommodation available and will therefore go some way to building a more sustainable tourism industr y in the UK ”

Hospitality Spending Slows in September Due to Cost-of-Living Concerns

Consumer card spending grew 1 8 per cent year on year in September the smallest uplift since Februar y 2021, and well below the 9 9 per cent rise in con sumer price inflation as Brits cut back on discretionar y purchases in response to rising living costs However, the arrival of autumnal weather has encouraged Brits to spend more time enjoying evenings at home , resulting in a boost for at home categories such as takeaways and digital content

Data from Barclaycard reveals that spending on essential items grew 3 3 per cent compared to the same period in 2021 the smallest rise this year This muted growth was largely due to supermarkets only seeing a small uplift (2 8 per cent), as well as food and drink specialist stores falling back into decline ( 3 7 per cent) after a 0 6 per cent growth in August a sign that consumers are being more selective about the essential purchases they make

Restaurant spend fell 12 2 per cent fur ther than last month’s drop of 11 4 per cent while bars pubs and clubs slipped into the red ( 0 4 per cent) for the first time since March 2021

As the colder weather star ted to set in and energ y prices continued to escalate , average spending on utility bills was up 48 0 per cent in September, higher than the growth seen in August (45 2 per cent) and July (43 9 per cent) The energ y price increases in October are leading nine in 10 (91 per cent) Brits to feel concerned about rising household bills, while an additional 65 per cent are finding ways to save energ y at home to combat higher utility bills

Spending on non essential items grew 1 0 per cent year on year significantly less than last month (3 6 per cent), and a new low since Februar y 2021 ( 17 5 per cent) when the second Covid 19 lockdown measures were still in place This is likely due to a combination of inflationar y pressures alongside the boost in spending seen last year when restrictions lifted

This comes as over half of consumers (53 per cent) say they are planning to cut down on discretionar y spend ing so they can afford their energ y bills throughout the autumn and winter, with the majority of Brits in this group cutting back on eating out at restaurants (60 per cent) buying new clothes and accessories (59 per cent) and drinking in pubs, bars & nightclubs (47 per cent)

To save money, many Brits (51 per cent) are planning to spend more evenings at home over the coming months; opting to play board games (25 per cent) stream films and box sets (20 per cent) and play video games (19 per cent) rather than go out

The enter tainment sector also enjoyed an uplift, rising 1 3 per cent after seeing a slight dip last month ( 1 3 per cent) likely due to Brits taking trips to the theatre and attending live music events in the last weeks of summer

Despite ongoing inflationar y pressures, confidence in household finances has remained steady (59 per cent) since last month (60 per cent), though this is a notable decline from the level of confidence two months ago (66 per cent) and an even steeper drop compared to a year ago (68 per cent)

Esme Harwood, Director at Barclaycard, said: “Energ y price increases are understandably causing concern for Brits as they worr y whether they will have enough money to cover their household bills Consumers are taking a savvy approach to budgeting as they reduce spending on discretionar y items and seek more value in their weekly shop, which is having a knock on effect on retail and hospitality sectors

“However, Brits are also looking for ways to enjoy themselves at home while saving money, which has led to growth across insperience categories such as digital subscriptions and takeaways It is likely to remain a challenging time for many other sectors as consumers focus on essential spending and businesses continue to navigate inflationar y headwinds ”

Makala Green, Financial Exper t and Author, said: “To ensure consumers can manage their budgets during this challenging time many will be weighing up whether they can afford cer tain nice to have purchases and experi ences, such as buying new clothes or going out to eat Categories like restaurants, pubs and clothing retailers are already seeing a decline in demand, as consumers focus on keeping cash in their pockets to cover essentials such as energ y bills and weekly shopping

“As the busy festive shopping period approaches, and the impact of rising energ y bills star ts to take effect, cost saving behaviours will become even more crucial as Brits look to keep their finances in check ”

Now in it’s 6th year, the competition has gone from strength to strength and is a fixture on the culinar y cal endar for many Open to young chefs aged 17 23 from UK and Ireland, either already in our wonderful profes sion or still in education, the competition offers the oppor tunity to win a 3 day culinar y stage at the esteemed Michelin starred Il Luogo aimo in Milan and see at first hand the Gallo rice mill

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premi

um rice to consumers around the world for over six generations Riso Gallo is the first international rice brand to have produced its rice from sustainable agri culture , making their premium best selling risotto com pletely sustainable from field to fork something which align well with our choice , for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials

In addition to the competitive element the competi tion is known for its fun, excitement and sheer enjoy ment in the cooking and chefs at the top of their game from around the countr y willingly give up their time to judge the young chefs’ work and offer in many cases ongoing suppor t and encouragement long after the last spoon has been ser ved at the Final With heats around the UK and Ireland scheduled for Januar y & Februar y culminating in the stellar final in early April the whole thing is a celebration of all things rice and risotto and is just a joy to take par t in

For more information please see https://www.youngrisottochef.com or see the adver t on page 11

Helping Staff Manage The Rising Cost Of Living

What’s Your Legal Obligation?

The rising cost of living is never far from the news agenda, and hospitality employers will undoubtedly be conscious of the impact on their teams As pressure to increase wages and provide other financial suppor t may be set to rise it’s useful to understand what legal obligations hospitality businesses have and what else you can do to help struggling employees

Legally, as long as you are paying your employees in accordance with their contracts (and at least the minimum wage) or above and are paying them for all the hours they’ve worked, you will meet your obligations

However in the face of the present well documented recruit ment challenges in the sector employers will naturally be looking at ways they can suppor t their staff and help them to navigate the coming months Not only will this help steady the ship by giving team members a more stable employment environment, but it will help to build your business’ reputation as a caring employer

From the financial to the pastoral, there are various ways man agers can help their employees in these times

PAY INCREASES

Perhaps the most obvious solution a pay rise However, not all businesses will be in a position to offer this, nor to keep offering rises as inflation continues to increase

ADVANCES IN PAYMENTS

Some hospitality businesses are already taking this approach, allowing employees to take an advance on their wages to help them with unexpected bills or cashflow problems The concept is similar to a payday loan but much safer and without the sky high interest rates

LOOSENING CONTRACT RESTRICTIONS

Many hospitality businesses are traditionally reluctant to allow their employees to take on second jobs, especially with their competitors, and may include contractual clauses to prevent this (notwithstanding that exclusivity claus es are prohibited for zero hours workers) There can be good reasons for this, including ensuring compliance with the Working Time Regulations (WTR) However, this may be the time to consider easing those restrictions off to allow employees to earn extra income The only caveat from a legal perspective is to make sure that employees working multiple jobs have enough break time to comply with the WTRand don’t end up working a day shift

By Gareth Matthews , employment law par tner at MLP Law (www mlplaw co uk)

straight after a night shift elsewhere , for example

SHARING FOOD

Given the sector s area of focus, chances are there is often food available , and businesses have the facilities and exper tise to provide meals or snacks for employees Even making unser ved food available to staff can help alleviate financial pressure for those who are struggling

If considering this option, you should check to ensure the provision is not taxable as a “benefit in kind” In most cases, where the provision is offered to all employees and consists of free or subsidised meals of a reasonable value at a workplace canteen (or vouchers that cover the cost of buying these meals) then the provision will not be taxable

DELIVERING FINANCIAL EDUCATION

There’s a gap in the education system when it comes to teaching good financial health and this may provide employers with another oppor tunity to suppor t their teams and demonstrate their commitment to their staff Par tnering with an adviser or IFA to deliver some financial education introducing ISAs, pensions, saving schemes and so on can help your team develop a better financial profile

FOCUS ON BENEFITS

Improving your benefits package can also help make a difference to your team and help them feel suppor ted by their employer Benefits such as private dental care and health insurance can all make life easier for employees for example , offering a private GP ser vice can mean that staff don t need to miss shifts for medical appointments, thus helping to make sure they don t lose additional income as they keep themselves well Benefits platforms that offer discounts or loyalty points for purchases can also be beneficial

WHEN LEGAL OBLIGATIONS KICK IN

Employers have a legal obligation to protect their employees’ physical and mental health so if staff are struggling with the cost of living crisis and come to their employer for help it’s impor tant that this is properly considered and acted upon as a way to protect their health If you don’t take relatively small steps to help people sur vive this crisis, then you may find yourself in a legal sticky spot

As an employer, you are obliged to make reasonable adjustments for people with disabilities, for example , and this extends to mental health illness too It is often repor ted that mental health problems increase in times of recession, so employers would be well minded to take decisive steps to tackle the cost of living crisis to suppor t their teams

MLP Law advises multiple hospital ty businesses in the UK on all elements of employment and corporate law Get in touc h to discuss your business’ requ rements

Community Pub Hero Awards Open for Entries

the extra mile to suppor t their local communities, charities and wor thy causes

The competition is organised by PubAid with sponsorship once again from Matthew Clark and suppor t from the All Par ty Parliamentar y Beer Group Entries are open now on the PubAid website with a closing date of 31 October

This year, pubs can choose to enter either a Community Suppor t or Charity Fundraising categor y, and nominate one of their regulars for their contribution to the pub’s activities, to become a Community Hero Regular Pubs can enter them selves via a brief form on the PubAid website , while pub companies are welcome to nominate their licensees and MPs are encouraged to suggest wor thy pubs in their constituencies

After the closing date , judges will review entries received and publish shor tlists for each categor y All finalists will be invited with their MP to attend a reception in London, where the overall winners will be announced Co founder of PubAid, Des O’Flanagan said: “We’re delighted to be running the Community Pub Hero Awards again and recognising pubs who are providing much needed suppor t for their local communities and charities

“We’re also pleased to be introducing the new Community Regular Hero award; we know that pub fundraising and other community suppor t activities are often driven by an enthusiastic individual or group of stalwar ts It

seems only right to share the limelight with them ”

Mike Wood, MP for Dudley South and Chairman of the All Par ty Parliamentar y Beer Group said: These awards are a great oppor tunity for MPs to celebrate how land lords in their constituencies provide vital suppor t, either through fundraising for chari ties or other help for those in need locally Over 60 MPs across the countr y came forward with nominations last year and we hope to see a similarly enthusiastic response this time ”

THE CATEGORIES

Community Suppor t Hero: recognising licensees who help their communities Many pubs offered vital suppor t during lockdown: delivering supplies or cooking hot meals for vulnerable residents or keeping people connected through online quizzes or chats If your pub is a ‘good neighbour’ to your local community, then this award is for you! Charity Fundraising Hero: recognising pubs who suppor t charities and other good causes through fundraising This can be through a collection tin on the bar charity events ranging from quizzes or auctions through to fun days, or sponsored challenges by the licensee , team members or pub customers

Community Hero Regular : recognising an individual or group of customers who help the pub’s fundraising effor ts or its work to suppor t the community They often take on thankless tasks for little reward, so if you have a loyal regular who has helped your pub to help others locally, then nominate them for this award Enter at www pubaid co uk/what we do/community pub hero awards/

More Than Great Coffee For Your Business

As we enter the winter season with the continued inflationar y pressures, rising energ y bills and increased labour costs; operators from all corners of the hospi tality market are looking at their total offer to consider changes that will make guest eating and drinking occasions work more efficiently and effectively, better for the guest experience and better for business

The demand for quality remains but the expectation for value for experience grows, here’s where Douwe Egber ts Cafitesse can help your business with more than great coffee

With a range of Douwe Egber ts’ Cafitesse machines to choose from each is a beautifully designed high speed, self ser ve coffee machine with var ying capabili ties to suit the needs of your venues, your hospitality occasions and your guests Each is also built for reliability to ser ve high volumes of coffee and drinks at peak times, whether pots or cups, ser ved or self ser ve Perfect for high demand usage all day long from breakfast to evening ser vice

Douwe Egber ts Cafitesse knows how to deliver great tasting coffee at high speed and in high volumes, now being experienced by the 135,000+ machines being used worldwide , ser ving two billion cups ever y year and

counting

Sourcing coffees from around the world, Douwe Egber ts Cafitesse coffee is roasted and brewed to create perfectly balanced blends full of flavour cap turing all the flavours and precious aromas to deliver a consistently delicious coffee , cup after cup Within the range , we also offer UTZ Cer tified blends including Intense and Classic Roast

Discover the benefits of Douwe Egber ts Cafitesse in your business, scan the QR code shown

FREE TRIAL OFFER EXCLUSIVE TO HOTELS ONLY

See for yourself the difference Cafitesse can make to your guest experience and the efficiency of your ser ving team

Applying is no guarantee of a free trial Selection criteria and geographical restrictions apply For full terms and conditions visit www.jacobsdouweegber tsprofessional.co.uk/cafitesse freetrial terms of use

See the adver t on the facing page for fur ther details

PubAid’s

Bidfood Reveals the Food and Drink Trends Set to Take Off in 2023

After another difficult year involving inflation, conflict overseas and plenty of new legislation, Bidfood, one of the UK’s leading foodser vice providers has released the latest food and drink trends set to shape and inspire the industr y for 2023

Despite a tough few years, Bidfood’s latest research has shown that con sumer demand for eating out remains strong In fact, 7 in 10 say eating and drinking out is the treat they most look forward to [1] To help suppor t oper ators navigating the changes in consumer habits, and staying ahead of the cur ve , Bidfood has released its 2023 trends repor t along with a raft of sup por t tools including the latest instalment of our trends video series, new and delicious recipe ideas, as well as new podcast episodes

A DISCOVERY OF FOOD AND DRINK TRENDS FOR 2023

Retro love: Fancy a trip down memor y lane? The Retro Love trend is all about revamping childhood memories and conjuring a sense of nostalgia par ticularly through desser ts cakes and cocktails It’s a great oppor tunity to bring novelty and comfor t to menus Take your consumers on a journey back in time with some innovative takes on nostalgic dishes!

Flavours less travelled: As travel restrictions become a thing of the past, emerging world cuisines are still leading the way, with a rise in demand for more unusual dishes Over 1 in 3 people say emerging cuisines have replaced the more established ones in their regular meal choices As well as this, research has shown that the four leading cuisines Bidfood identified this year do not have a strong presence on menus, so now is the best time for opera tors to adopt them and take consumer ’ s taste buds on a new and exciting journey:

• Cuban Taking inspiration from Spain and the Caribbean Cuban cuisine has real potential to take flight with 46% saying they would like to tr y the island’s delicacies

• Sri Lankan An explosion of flavour, Sri Lanka’s key ingredients include , turmeric , garlic , cinnamon and coconut, but the spice levels can easily be adjusted to favour the consumer ’ s palate

• Pan African Cuisines from this vast continent produce a myriad of flavours Made up of comfor ting stews, soups and rice based dishes, it’s a ver y adaptable and accessible trend that shouldn’t be forgotten!

Unusual fusions More restaurants are combing flavours and formats that normally wouldn’t be paired together especially as 40% of people want to tr y these unusual fusions Be experimental and discover a whole world of perfectly paired cuisines, flavour profiles and formats to set your outlet apar t from the competition

Conscious choices: This trend centres on the fact that consumers are becoming more mindful of where they eat and drink out and what they order Whilst this isn’t new for 2023, the cost of living crisis, as well as the pandemic , have been contributing factors to how consumers think about food and drink

Pizza evolution: Because of the format and versatility of pizza, it lends itself well to creative and accessible innovation Gluten free bases, plant based and premium toppings make it sit perfectly within different sectors, times of the day and occasions

In the spirit: The alcoholic drinks trend for 2023 including the top spirits of the year and styles operators are beginning to adopt

Nature’s gifts: This trend focuses on the role of plants within a dish and the ways chefs are incorporating the fruits, herbs and spices they have found themselves in the wild

Catherine Hinchcliff, Head of Corporate Marketing and Insights at Bidfood said: We re thrilled to see how the food and drink trends landing in 2023 are embracing sustainability flavour experimentation and a journey through time which in turn will allow the chefs to have fun while building their menus Eating out has become a highly val ued luxur y for many so it will be impor tant for chefs to consider how they can evolve their dishes and adhere to the more mindful choices consumers are making now

“We worked with CGA again this year, by carr ying out exclusive research and conducting food influencer inter views We also visited and inter viewed restaurant operators in different cities to deliver the useful tools and resources that our customers can implement in their 2023 menu planning no matter where they’re based in the UK ”

For full details and insights on the trends, please read our 2023 Food and Drink Trends guide here: https://bidfood.pagetiger.com/bidfood trends 2023 and visit our 2023 Food and Drink Trends webpage here: https://www.bidfood.co.uk/2023 food and drink trends/

IoH Members Reject a Welsh ‘Tourism Tax’

Ahead of the Welsh Government’s planned, formal public consulta tion on draft legislative proposals for a visitor levy this autumn 2022, the IoH has asked its members their views on a potential Tourism Tax’ and its impact on the Welsh Hospitality industr y

In a poll of its 14,000 members in early Summer, the IoH asked 7 questions All concluded that IoH members would reject the proposal of a visitor levy being introduced if the Welsh Government pushed ahead with its plan

When asked: Do you feel the Welsh Tourism Tax will have a positive effect on tourism in Wales?’ 65% said no and only 12 % said yes with 23 % saying they felt ok about it Regarding current taxation members were asked: ‘Do you feel VAT should remain at 12 5% in Wales if a Welsh Tourist Tax is introduced? 53% agreed Feelings ran high and comments flowed when asked:

Do you feel a Welsh Tourism Tax will help suppor t the hospitality industr y?’ Members saw this as a highly negative move , toward an already highly pressurised industr y with 69% saying no

Alongside the question: Do you feel the Welsh Tourism Tax will help regenerate the Welsh economy? again 63% said no Fur ther investigation confirmed that 57% of members feel that tourists visiting Wales would seek unregulated accommodation if a Welsh tourist tax were to be introduced The planned autumn consultation will provide a platform for a range of views to be considered

“A levy would enable destinations in Wales to be enjoyed for gener ations to come Visitor levies are a common feature in tourist destina tions internationally Without such a levy, local communities face an undue burden to fund local ser vices and provisions on which tourists rely The critical infrastructure that suppor ts tourism should be sup por ted by all those that rely on it ”

Tourism provides a substantial economic contribution to Wales with tourism related expenditure reaching more than £5bn annually in 2019 A tourism tax would raise revenue for local authorities enabling them to manage ser vices and infrastructure which makes tourism a success

The levy will apply to those paying to stay overnight within a local authority area Oppor tunities for wider contributions on the cost impact of other types of visitor activities on local infrastructure will be offered as par t of the consultation on the levy

As Rober t Richardson FIH concludes: “At a time when hospitality businesses are struggling with rising infla tion, huge hikes in energ y bills, and acute labour shor tages, the last thing the sector needs is new taxes being imposed on these already struggling businesses

Read and download the IoH Research repor t at http://www instituteofhospitality org/wp content/uploads/2022/10/IoH Welsh Tourism Tax Executive Insight repor t

Everything We’re Getting Wrong About Gen Z Drinking Culture

Our society loves to place generations into boxes, labelled with a variety of mixed up attributes For Gen Z it s meant politically switched on, ethical, climate conscious, and anti consumerist It also meant abstinence from alcohol The problem with stereotypes is: some don’t fit the bill And that includes misconceptions about Gen Z drinking habits

Just like the generations before them, Gen Z enjoys a drink According to data collected through nightlife app DUSK, which has up to 800,000 Gen Z users, 18 25 year olds are going out for alcoholic drinks three nights ever y week Whilst there are times and occasions when they will opt for No & Low, there’s been a clear shift in attitude , and it has less to do with abstinence than we thought

It’s impor tant for the hospitality industr y to understand, because a lot of money and time has gone into developing marketing cam paigns that tr y to connect with an audience based on its assumed sobriety It’s time to change up how we think about Gen Z GEN Z HAS A TASTE FOR THE GOOD STUFF

Contrar y to what we ’ ve been told, DUSK’s data reveals that Gen Z are drinking more and spending more on a night out than previously thought; almost as much as their Millennial predeces sors It’s this ‘Night Luxe’ approach to going out that is emerging as the dominant trend for this generation Night Luxe is about spending more and spending on better quality, with Gen Z ers dolling out an average of £29 00 ever y time they hit the town This isn’t all watered down lager either ; a significant propor tion is being spent on high quality branded drinks and experiences Defying misconceptions they are spending money where it

counts: in bars, pubs, and clubs

By Sophie Abrahamovitch, DUSK (dusk app)

Could this trend result from the past two years of social restrictions and lockdowns? Instead of enjoying their first par ties, Gen Z ers were confined to their homes, with many focusing solely on education or struggling with boredom and isolation Those who could, saved Now, they want to let loose

THE FOUR DAY DRINKING WEEK

Friday and Saturday nights have always attracted nighttime revellers, but Gen Z are pushing the boundaries of the working week

While the weekend remains as popular as pre pandemic , DUSK data shows that Gen Z ers are now consuming over a third of their drinks on Wednesday and Thursday nights, with mid week drinking activities emerging as an ambitious contenter alongside Friday and Saturday night

It’s clear that Gen Z are seeking new ways to extend their leisure time After long months of studying hard barred from meeting friends, they want to make the most of it Friday nights became Thursday nights Thursday nights became Wednesday nights Before we knew it, mid week was where the par ty was at

There’s an interesting correlation too with recent interest in the four day working week Gen Z has been one of the most prominent generations pushing for that change Could the trend in mid week drinking be seen as an extension of this kind of thinking? Gen Z ers want reduced working hours, and in turn, they want increased leisure time

The hospitality industr y can take two impor tant insights from this Firstly, businesses must appreciate that a lot of what we ’ ve understood about Gen Z over the past few years doesn’t apply to ever yone The so called generation wide ‘Sobriety Shift’ never took place Like the rest of us Gen Z ers like to drink

Secondly, even though sweeping views around Gen Z’s drinking culture were wrong, we were right to notice a shift Gen Z ers are seeking change They don’t want nine to five desk jobs They want more leisure time and they’re caring more about quality That means high spending, mid week drinking Recognising that will help hospital ity businesses better align their strategies with this new market demand

Rebecca Evans MS, Minister for Finance and Local Government argues:

Difficult Times Lie Ahead For The Hospitality Sector

By Tim Car ter, Par tner and Slavi Stoencheva, Associate at Stevens & Bolton LLP (www stevens bolton com)

The government’s monthly insol vency statistics for August 2022 present a concerning trend for companies hoping to weather the storm amid the current economic crisis

Largely driven by creditors’ voluntar y liquidations, company insolvencies were 43% higher than the same period last year and 42% higher than in 2019 (pre pandem ic)

The economic turmoil is already causing instability for businesses with the hospitality sector accounting for 12% of all insolven cies in the twelve months ending in Q2 2022 With rising prices and an energ y crisis (the full brunt of which has been stayed for six months), the question which is repeatedly asked is will the increase in insolvencies continue to spiral?

The government s announcement of the temporar y energ y price freeze for a period of six months should assist the hospitality industr y keeping businesses going through the difficult winter months and allow them to capitalise on (hopefully) a busy festive season However smaller businesses which operate month by month will need to be thinking fur ther ahead as they find themselves navigating a crumbling economy and a reduction in consumer spending Although the government has repor ted plans to provide ongoing, targeted suppor t for vulnerable indus tries after the initial energ y price freeze , the extent and nature of the suppor t is yet to be announced It remains to be seen what categories of business will be identified as ‘vulnerable’ and how broadly therefore the suppor t will

WHAT SHOULD HOSPITALITY BUSINESSES BE DOING NOW?

In these difficult economic times it is par ticularly impor tant for businesses to regularly monitor their cash flow and produce forecasts This is an essential tool to identify difficulties at an early stage and provide (valuable) time to facilitate engagement with appropriate stakeholders (such as suppliers, landlords and lenders), hopefully giving an oppor tunity to reach a consensual solution There are various options that can be explored and agreed with stakeholders such as seeking new payment terms with suppliers, restructuring any existing loans and negotiating rental obligations under existing leases with landlords By taking such pre emptive steps a business might not be able to avoid but can lessen the impact of foreseeable financial issues

If a business is facing serious financial issues, it is impor tant to take professional advice as early as possible so that all available options can be explored Whilst the new Par t 26A restructuring plan may not be par ticularly well utilised in the mid market due in large par t to cost concerns, a simplified version of the restructuring plan has been recently used by an SME and this may become more prevalent as the cour ts and insolvency practitioners become more familiar with the flexible nature of this process In the alternative , company administration is an effective mechanism for rescuing the viable par t of an underlying business and securing value for the goodwill and assets of the company August 2022 showed an increase in administrations by 111% compared to August 2021 although numbers still remain below pre pandemic levels Similarly, the company voluntar y arrangement (CVA) appears to be regaining popularity, with a 550% increase in August 2022 compared to August 2021 A CVA can prove a useful tool for businesses par ticularly those which operate from multiple leasehold premises where some are unprofitable

In summar y, the take away point is that the earlier potential financial issues are identified, the greater the possi bility of some form of rescue as there are likely to be more options available to a business Do engage profession al advice and as appropriate engage with stakeholders and/or creditors as soon as possible to give your business the best chance of sur vival and before matters become critical

Pub Losses Rocket 50% In Last 3 Months

The number of pubs vanishing from the communities that they once ser ved, having called last orders for the final time , has rocketed by 50% in the last 3 months

The real estate adviser Altus Group has today warned that 50 pubs a month are now vanishing from communities across England and Wales

During the 3 months to the end of September 2022, analysis of Government proper ty tax records, reveals that 150 pubs were either demolished or conver ted into other types of use such as homes and offices Wales and the Nor th West lost the greatest number of pubs

That number is up 50% on the 200 pubs which ‘vanished’ and were lost for good during the first 6 months of 2022

The total number of pubs including those vacant and being offered to let fell below 40 000 for the first time to 39,973 at the end of June compared with 40,173 at the end of the 2021 calendar year according to Altus Group s annual business rates review released today

With pubs grappling with soaring costs and fragile consumer confidence , Rober t Hayton UK President at Altus Group, said last month s mini budget contained glaring omissions adding it beggars belief that a self proclaimed low tax Government could allow pubs lose to their business rates discount next April as well as seeing any benefit from next year ’ s revaluation potentially wiped out by inflation ”

Until the end of March next year pubs receive a 50% discount on their business rates bills wor th on aver age £9,563 per pub although that suppor t is capped at £110,000 per business and is due to end on 1st April 2023

Overall business rates revenue is also set to rise next April in line with September’s headline rate of infla tion which is due to be released by the Office for National Statistics on 19th October

Wetherspoon’s have already warned that they are facing “ a momentous challenge” to persuade pubgoers back into its bars after they got used to drinking cheap supermarket beer during the pandemic

BII Launches #notjustapub Campaign

The British Institute of Innkeeping (BII) has launched their #notjustapub cam paign inspired by member Emma Gibbon from the Plough Inn at Prestbur y who shared her passion for pubs and the local people and businesses they suppor t recently on her social media

The Prime Minister, Liz Truss, announced emergency suppor t for businesses with the 6 month energ y price guarantee on 8th September Pubs across the UK need urgent clarity around the impact that these measures will have on their businesses, as they face an uncer tain winter of huge inflationar y pressures and escalating ener g y costs, alongside chronic staff shor tages and reduced spend in their venues

Steve Alton, BII CEO commented:

“Our members, running vital social hubs at the hear t of their communities, have weathered nearly 2 and a half years of closures and disruption through the pan demic and beyond They are essential businesses, providing safe spaces for people to come together to celebrate , commiserate and connect with friends and family

The unique role that pubs play in our communities cannot be overstated At their centre , the beating hear t of pubs across the UK are the licensees who bring these venues to life , alongside their teams, delivering an experi

ence like no other industr y can

“When the pandemic swept across our nation in 2020, our pubs went above and beyond ser ving their communities providing food and vital supplies caring for the vulnerable members of society and raising thousands of pounds for charity

“In 2022, they are now facing an even bigger threat to their sur vival, with unprecedented energ y costs and inflationar y pressures crippling their businesses

“We are calling on ever yone who loves pubs, from licensees to local customers, to share their suppor t for these integral pillars of our communities by getting involved in the #notjustapub campaign

“Write to your MP, asking them to take the plight of these essential local busi nesses to the Chancellor, and share your passion for pubs on social media, to leave Government in no doubt about the vital impor tance of pubs to each and ever y high street, village , town and city in the UK

“Without the suppor t and investment needed from Government, we stand to lose something incredibly special and unique our Great British Pubs ”

Jangro Launches New Catering And Hospitality Catalogue

Jangro, the UK and Ireland s largest network of independent janitorial distributors, is delighted to launch a brand new catalogue , dedicated to the commercial caterer and hospi tality sector Available now in a compact A5 size , it is packed with many new sustainable choices These include disposable food packaging cutler y and drinkware that are made from recycled materials and are also compostable , biodegradable , or recyclable

From mixolog y, dispensing and ser ving essentials for bar tenders, a large range of glass ware (entr y level to fine dining), through to front of house essentials, including crocker y, cutler y, oven to tableware , and presentation displays, the new catalogue has it all It caters for ever ything required within commercial kitchens, including equipment and furniture such as ovens, cookers, toasters, dishwashers, juicers and blenders, as well as cook and bakeware storage and kitchen utensils For staff there is an array of uniform and PPE on offer, including chef s clothing, headwear, hand protection, and footwear

Also included are kitchen hygiene supplies, which are essential to avoid cross contamina tion and the risk of foodborne illness The catalogue covers all chemicals, paper products, and cleaning products, including the new ntrl range , Jangro’s innovative line of natural and

more sustainable cleaning products

All ntrl products use raw materials that are derived from plant based extracts; their nat ural formulas are 100% biodegradable , contain zero petrochemicals, and can reduce the product’s carbon footprint by up to 85%

Jangro is also proud to offer products for hotels, from brands including Elsyl, and Taylor of London as well as ranges that are 90% natural Other features include an array of differ ent signage , fire safety equipment, first aid, waste management, plus washroom essentials including baby change facilities

Jo Gilliard, CEO of Jangro comments “We are thrilled to unveil our new Catering and Hospitality Catalogue It may be a more compact size than previous editions, but it is absolutely bursting with ever ything a catering business might need for its establishment What’s more , we have included more sustainable options than ever before , helping our customers to make responsible choices and meet their own sustainability goals

For more info or to order a free copy visit Jangro net or call 01204 795 955

Silver Servers: Over 50s Boost Retirement Income with Hospitality Jobs

Growing numbers of workers over 50 are taking on jobs in the UK’s pubs, restaurants and hotels in order to boost their retirement income as the sector’s labour shor tage and rising cost of living prompts a shift in its workforce

The latest Caterer com Hospitality Hiring Insider, which analyses job ad data and the views of 600 hospitality professionals*, has found that more than 130 000 over 50s are working in the sector to boost pension savings and hospitality employers have seen a surge in applications from this demo graphic

HIRING RESILIENT DESPITE COST OF LIVING

While hiring in some sectors has star ted to slow, the research shows that the business energ y price cap and World Cup are boosting hiring in the sector, and data from Caterer com shows hiring demands are consistent with 2019 levels, despite the cost of living crisis

One in five (22%) businesses are already seeing a rise in bookings for the World Cup and three in ten (29%) are hiring more people to ensure they can manage the anticipated demand

A SHIFT IN THE WORKFORCE

While demand for workers has remained resilient hospitality in the UK continues to be challenged by a shrinking talent pool, with Caterer com research revealing some 200,000 international workers have left the sector since 2019

As a result, hospitality businesses are actively hiring from less traditional talent pools and a quar ter (25%) of employers believe workers over 50 will be impor tant in helping to solve the sector’s labour shor tage

The research suggests that the cost of living crisis is a key motivator in tempting over 50s into the sector and the majority (70%) of hospitality employers note that cost of living crisis is driving more people aged over 50 to boost their income by working in hospitality

SUPPORTING OVER 50S IN HOSPITALITY

Over 50’s in hospitality tend to occupy General Management (27%), front of house (24%) and chef related (23%) roles Employers believe greater experience (71%) is the best characteristic over 50‘s can bring to their workplace They also associate them with better punctuality (62%), a strong work ethic (59%) and loyalty (52%)

The research also suggests much more can be done by employers to sup por t this demographic; just 16% run an active returner or re entr y pro grammes for over 50s to help increase the number of these workers in their organisation

Two thirds (67%) believe the labour shor tages and decline in international workers is making hospitality businesses be more creative in how they hire workers from the UK In fact, in many cases it has had a positive impact, with 62% now actively hiring more inclusively, with more inclusive policies improving company ethos (51%) and productivity (48%)

Kathy Dyball, Director at Caterer com comments: “Brexit, the pandemic , and the cost of living crisis have combined to bring about the most dramat ic transformation our sector’s workforce has ever seen While it will take time to address long established labour shor tages, it s encouraging to see employers broadening the range of candidates they’re targeting Workers over 50 are hugely valued by the hospitality industr y and we need to do more to highlight the vast range of roles available that can suit people of any working age

“Jobs in hospitality offer tremendous flexibility, a secure income , and can be truly rewarding We encourage employers to review all stages of their hiring process from job adver ts to employee benefits to ensure they con sider applicants of all ages equally The team at Caterer com are exper t at working with employers to reach and engage candidates in a wide range of talent pools, using our advice tools and performance products ”

Luke Price Senior Evidence Manager for Work at Centre for Ageing Better comments: “Recruiting inclusively benefits ever yone , including older workers who have much to bring all sectors of the economy including hos pitality Research has shown that firms with a 10% or higher share of work ers over 50 are more productive , and older workers tend to stay in a job for longer take fewer sick days and bring extensive skills and experiences Since people aged 50+ constitute almost a third of the current workforce , inclusive employers are more likely to reap the benefits of this large talent pool

“We welcome the news that more firms are hiring inclusively To ensure age bias is minimised in recruitment, we recommend recruiters avoid using age biased language circulate job adver ts widely and emphasise employer benefits that might appeal to older workers such as generous pension con tributions The fantastic work catering firms are doing around age inclusive hiring should also be accompanied by a focus on employee retention: offer ing more oppor tunities for flexible working, ensuring those with health conditions feel suppor ted and fostering an age inclusive workplace culture ”

The UK Pub & Bar Market is Set to Value

Billion in 2022, 98% of its 2019 Value

According to the new Lumina Intelligence UK Pub & Bar Market Repor t 2022, the UK pub and bar market is set to value £22 5 billion in 2022, 98% of its 2019 value with restriction s and fur ther virus mutations ham pering market recover y in 2021 A full year of unrestricted trading is expected to fuel growth of +£8 billion in 2022, though fur ther growth prospects have been thwar ted by the immediate challenges around con sumer behaviour amid the cost of living crisis, surging inflation and energ y costs

Outlet prospects are weaker in 2022 than previous forecasts, though 2024 is expected to mark the end of net closures It is expected that six net sites will close ever y week in 2022, with the independent segment of the market is expected to see outlet decline of 1 5% with less suppor t for these operators leading to unviable sites

Lumina Intelligence forecasts decades of pub closures to net out in 2024, before positive growth in 2025 sees the market boast 42,729 sites Investment in estates, digital ser vices and technolog y will be key growth drivers

Sustainability, innovation, training and digitalisation are being prioritised by hospitality business over the next 12 months Each of these investment areas will aid operators to drive spend per head whilst creating more effi cient operations in the front and back of house contributing to cost man

agement

Value will be a key focus for pub operators and consumers across the next 18 months

There has been a +5ppt increase in consumers being value led, with value for money also increasing as a top consumer need Good value equates to more than low prices and operators are targeting expansion on more premium pub concepts and to deliver value through good quality products and ser vices

Pub & bar restaurant operator drink price inflation is outpacing food inflation

Drink prices on menus have increased +8% from April to July 2022, mostly driven by increases in alcoholic beverages including la ger and cider

Operators have been able to cushion food increases through menu management including removing more costly items

Pub & bar restaurant menu sizes recover to pre pandemic levels

Pub & bar restaurant menu sizes have grown +32% year on year, to an average dish count of 86 items, just 2% smaller than in Summer 2019

Operators are mitigating challenges through careful menu management including utilising customisable options and premiumisation

Recover y in the economy and consumer confidence will foster pub market growth to total £23 9bn in 2025F

Food led pubs will tap into non traditional day par ts kitchen gardens and more aspirational cuisines to increase sustainability credentials and drive volumes and spend from consumers There is a crucial need for wet led pubs to create a point of differentiation to at home consumption as consumers reduce drink only occasions and the number of drinks per occasion

Commenting on the results Senior Insight Manager at Lumina Intelligence Katherine Prowse said:

“Despite a tough few years, a year of unrestricted trading is expected to see the market gain back £8 billion of lost value from the pandemic ”

The market is facing a new challenge around the cost of living crisis, surging inflation and energ y costs However strong pub operators are expected to continue investing in estates to drive spend per head with the FIFA World Cup offering oppor tunity to capitalise on an extended festive season ”

Find out more about Lumina Intelligence’s Pubs and Bars repor t at https://store lumina intelligence com/product/uk pubs bars market repor t 2022/

Supporting UK Hospitality Businesses To Unlock A Sustainable Tomorrow

Alastair Lovell, Head of Sustainable Fuels at Calor discusses how sustainable fuels can not only help reduce carbon emissions but can also suppor t businesses looking to future proof operations

Annual energ y costs for the hospitality sector are in excess of £1 3 billion1, and result in carbon emissions of more than 8 million tonnes per year2 On top of this, the industr y is considering, waste management, ongoing staff shor tages and the sustainability credentials of the items and products they use on a day to day basis

As the hospitality industr y, just like many other business sectors, work towards the government’s net zero legal obligation, it makes good business sense to explore sustainable practices and solutions as a way to attract new customers, as well as contribute to the success of net zero

As one of the most carbon intensive fuel sources, oil fuelled boilers are still commonly found in off grid pubs, hotels and bars across the UK Yet, what is often a simple and straightforward switch from oil to bulk LPG can immediately cut CO2 emissions by up to 17 8%4, compared to oil, making it ideal for rural hospitality businesses where electricity is simply not viable because of limited supply to the location

For those businesses looking to fur ther improve their sustainability credentials, Calor s Futuria Liquid Gas offers hospitality businesses a reliable bulk supply fuel source which also makes a positive impact on reducing carbon emissions

Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste , residues and sustainably

sourced materials While there is currently a price premium when compared to standard LPG, bulk supply of Futuria Liquid Gas, when at a 100% blend, can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%6 compared to conventional LPG

HELPING HOSPITALITY BUSINESSES ACHIEVE NET ZERO

The UK government has made it clear that to achieve net zero carbon by 2050, ever yone must do their par t both in business and at home For hospitality businesses where heating and hot water contributes significantly to their overall energ y consumption it’s clear that taking steps to conver t to low carbon energ y sources will have a positive impact

What’s more , with customers becoming more aware of how their lifestyle choices impact on the environment hotels have a lot to gain in terms of increas ing revenue and improving reputation by actively reducing their carbon footprint

Looking ahead, as par t of its commitment to offer our customers 100% sustainable energ y solutions by 2040, Calor continues to take steps to encourage our hospitality customers to make the switch to bulk Futuria Liquid Gas helping to suppor t the hospitality industr y across the UK deliver on their sustainability goals for today and tomorrow

the adver t

To

the Futuria of off grid energ y visit www calor co uk or

Drink Spiking: Key Signs and Preventative Steps for Hospitality Venues

Drink spiking is a pressing issue across the UK In fact according to a recent sur vey by YouGov, one in nine women and one in 17 men have repor ted having their drink spiked There has also been a rise in the number of injection spiking incidents, with the National Police Chiefs Council documenting 274 cases in the UK during September 2021

One hospitality venue is leading the way, creating a welcoming space for par ty goers across the nation The Night Owl goes above and beyond, training its staff to spot key signs and conduct preven tative measures against spiking With anti spiking drink toppers, spiking test strips, and schemes, customers can feel safer in these venues

Arith Liyanage , CEO and founder of The Night Owl, the nation’s first ever purpose built Nor thern Soul and Motown club, com ments on the issue:

“Hospitality and enter tainment venues, as well as the government and the police , have a responsibility to ensure the safety of women and anyone else who may be vulnerable or exposed to a dangerous situation while in their venues

In ever y Night Owl location, we operate the Ask for Angela scheme so that anyone who feels unsafe can discreetly receive help from our col leagues Ever y member of staff is trained to spot signs of distress in patrons and identify who might be afraid to reach out for help

“As well as this, we operate ‘Ask for Clive’, which signals to our patrons that our venues are a safe space for anyone from the LGBTQIA+ commu nity We won’t hesitate to address harassment or discrimination based on a person ’ s sexual or gender identity ”

Here Arith Liyanage explores the key signs and preventative steps par ty goers and hospitality venues should be aware of

KEY SIGNS TO LOOK OUT FOR

Drink spiking is a crime In no way is the victim responsible for being spiked; it is ultimately the actions of the offender which should change To stay vigilant, however, there cer tain signs to look out for in someone who has been a victim of drink spiking NAUSEA

Nausea is one of the main indicators of drink or injection spiking It’s no

secret that an excessive amount of alcohol can lead to vomiting, but hospi tality venues should always consider the possibility that someone who is visibly nauseous or showing signs of illness may have been affected by drink spiking

UNCONSCIOUSNESS

In severe cases, drink and injection spiking can lead to unconsciousness Whether the victim suddenly loses consciousness or seems at risk of falling to sleep, healthcare professionals should be called at the soonest possible instance

LOSS OF BALANCE

Ever yone should be able to stand on their own two feet If a customer is unstable and is experiencing any visual difficulties, they may have been spiked

SEPARATION FROM FRIENDS

More often than not, people go on a night out with their friends If a par ty goer is spotted on their own or attempting to find others, it’s impor tant for hospitality venues to step in and offer assistance in case they have been spiked

CONFUSION

Drink and injection spiking can cause people to act out of the ordinar y In the instance that a customer is acting suspiciously, such as wandering around a venue disorientated, workers should consider this a key sign

PREVENTATIVE STEPS TO TAKE

In order to create a safe space for par ty goers, hospitality venues also need to take cer tain preventative steps These can include , but are not lim ited to the examples below:

SAFETY SCHEMES

Hospitality venues should be aware of anti spiking safety schemes The “Ask for Angela” campaign for example has been a widespread success across the company, allowing customers to discretely signal staff when they feel unsafe This can lead to workers calling a taxi or aler ting the police in emergencies

Mazzy Snape , co founder and head of events, promotions and marketing at The Night Owl, has suggested some key safety tips that businesses should incorporate into their safety scheme:

“If a member of staff notices someone messing with someone else’s drink, take it off them and put it to one side for testing later

“Having key signs around your venue including 'Don’t Leave Your Drinks Unattended ensures the safety of your customers and staff, no matter how big or small the place is

“Businesses should be telling customers that if they see anything suspi cious or if they feel unsafe , to contact a member of the team Whether it’s

the DJ, door staff or bar staff, ever yone s there to help and should know to escalate incidents to a super visor or manager ”

SEARCH ON ENTRY

It’s common practice for hospi tality venues, or specifically night clubs, to search people on entr y This can be used as a security screen to prevent drink or injec tion spiking in your venue , whether it includes inspecting bags, body pat downs, or metal detectors

DRINK TOPPERS AND SPIKE TEST STRIPS

Hospitality venues can provide their customers with anti spiking prod ucts Drink toppers have been successfully implemented in venues to pro tect alcoholic and non alcohol beverages against unwanted substances Spike test strips are also useful, giving people the confidence to enjoy their drink

INCLUSIVITY AT THE NIGHT OWL

There s no doubt that women are predominantly affected by spiking This means nightclubs must continue to create safe spaces for women to enjoy music paying special attention to representation within business opera tions

To gather more insight on this, Mazzy Snape , has commented:

“Here at The Night Owl, we continuously strive to be more diverse and accessible We host various events that honour this including SLAG Mag (Serious Ladies of Ar t & Gigs), which promotes ar tists, performers and musicians who are female , non binar y, queer, and allies, as well as Global Rotations, an all female and female identifying World Music club night

“No matter what, we tr y our best to find like minded people to work with who follow The Night Owl values As a result, our premises has become known as a safe space environment for women to feel more com for table DJing, performing, or enjoying time with their friends ”

SOURCES

https://www dr inkaware co uk/news/dr ink spik ng know the facts and protect your cus tomer s#: :text=Ever y%20week%20there%20are%20repor ts ,of%20dr nk%20spik ng%5B1%5D

https://metro co uk/2022/05/22/sp king n the uk how were responding to dr nk and needle spik ng 16665010/

https://birmingham thenightow c ub/

https://www met po ice uk/pol ce forces/metropol tan pol ce/areas/about us/about the met/cam paigns/ask for angela/#: :text People%20who%20feel%20unsafe%2C%20vu nerable ,to%20suppor t%20and% 20assist%20them

Likelihood of No-Shows Has Almost

Halved, Reducing the Cost Of No-Shows by £5bn a Year

The latest figures from leading hospitality tech provider Zonal and data and insight firm CGA by NielsonIQ reveal the likelihood of no shows has almost halved, from 11% to 6% The research also shows that the number of consumers making reser vations and honouring them has increased by 15 percentage points, reducing the cost of no shows to the hospitality sector to £12 6bn saving the industr y £5bn a year

The new research marks the one year anniversar y of Zonal’s #ShowUpForHospitality campaign, which found that customers not showing up for bookings was costing the industr y an estimated £17 6bn a year in lost revenue , with one in seven people not turning up to their reser vations and not informing the venue

The campaign highlighted the effect and harm no shows cause to hospitality businesses already struggling to sur vive after the pandemic and tried to educate consumers on the financial and operational impact caused by not turning up for a booking

Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal said: “While no shows continue to have a costly impact on the hospitality industr y, something which is felt even more keenly by already hard pressed hospi

tality businesses, it is welcome news that the number of people honouring their bookings has increased Now that we re a year on from the launch of #ShowUpForHospitality, it s clear that the industr y s effor ts have resulted in a significant reduction in no shows

Pubs, bars, restaurants and cafes play a pivotal role in our communities and ever yday lives, so it s impor tant to raise awareness on how crucial it is to suppor t them and always show up for hospitality At Zonal, we ’ re continuing to work with our customers to provide seamless booking technolog y to mitigate the risk of lost revenue ”

CGA client director Andy Dean says: “ A year on from the launch of the campaign has shown consumers the damage inflicted when they don’t turn up to their bookings, and it’s extremely positive to see the num ber of no shows has almost halved during this time On Premise , businesses face a multitude of challenges right now and its impor tant as we head into winter months and beyond that consumers continue to embrace their bookings and suppor t hospitality businesses ”

Free Safety Guidance To Prepare For Christmas-World Cup Festivities

Leading specialist in food and workplace safety, Shield Safety, has ramped up its campaign to help the hospitality sector prepare for its busiest period for over a decade as the festive period and FIFA World Cup 2022 coincide

Through its #XLMAS campaign, Shield Safety is offering access to a free guide and risk assessment template , which provides specialist guidance , insight and suppor t to help bars pubs and restaurants make the most of what is set to be a Christmas period like no other not so much Xmas as XLMAS!

Mark Flanagan CEO and Founder of Shield Safety com mented: “During the last World Cup, spending in hospitality increased by 41% compared to the previous year and this shot up to 73% on the day of the England Croatia semi final Couple that with the Lionesses' recent victor y in the European Championships there is huge excitement for the World Cup this winter

“This is a really exciting oppor tunity for the hospitality sector because uniquely the World Cup is taking place during what we all hope will be the first full trading festive period since 2019 This creates a once in a lifetime oppor tunity for hospitality to have a truly amazing end of the year However, this unprecedented oppor tunity will need to be delivered safely with venues experiencing a huge increase in visitors against the challenges of var ying staffing levels, adapted menus, venue layout changes, more outdoor presence to mention just a few There are more than enough issues and challenges to create the risk of an own goal That is why we have launched XLMAS, our campaign to suppor t this incredible sector through a super sized festive period

Shield Safety’s XLMAS Guide is available to access and download for free at https://tinyurl com/2kx6dhjs

The XLMAS Guide covers advice and top tips to prepare for increased footfall and how to manage office par ties, family get togethers and festive nights out alongside football crowds, to ensure all customers have an amaz ing and safe experience Included are key insights around transient staff, venue layout changes revised menus and food preparation Within the guide is also a link to download a Risk Assessment template , designed by safety exper ts and tailored towards the specific risks venues need to mitigate this festive period

The XLMAS Risk Assessment Template covers three core themes your customers, your team and your menu It includes considerations for chang ing menus, reconfiguring venue layouts to increase capacity, accommodating outdoor catering, staff training and mental wellbeing, and measures to keep spaces Covid safe

Mark continued: A recent sur vey from Access Hospitality found that 76% of football fans are looking for venues to watch the World Cup this winter and 30% of respondents said they would be happy to sit in a heated beer garden This shows the scale of oppor tunity for hospitality but inter estingly, if they have outdoor space they can adapt with patio heaters and can provide alfresco dining options such as BBQs or pizza ovens there s scope to really diversify enhancing cus tomer experience and bringing in vital revenue

“Shield Safety wants to help venues to thrive this Christmas after the challenges of the past few years and to offer suppor t to make sure that this festive period is special for both venues and their customers The hospitality sector needs to avoid conceding a penalty when demand increases so dramatically This can be avoided with for ward planning and ensuring all safety risks have been assessed and dealt with well ahead of XLMAS beginning

Female Workers Step Up to Keep UK Pubs Afloat as World Cup Looms

Ahead of next month’s World Cup and the upcoming Christmas period it’s women who will be keeping the UK’s pubs and bars flowing, according to a new repor t of over 2 3 million shifts worked in the UK’s hospitality sector so far in 2022

The new repor t analysing shift work in the UK hospitality sector has revealed a large increase in women taking on the available shifts in pubs and bars to keep them open during the sector s staffing crisis

As pubs look toward an extremely busy Halloween, World Cup and Christmas period, the hospitality sector as a whole is woefully understaffed with a record 174 000 jobs available (and 83% more vacancies compared to 2019), however, in an analysis of shifts worked so far in 2022, women are accounting for 44% of pub and bar hours worked compared to accounting for just over a third (35%) before the pandemic

Meanwhile the propor tion of shifts worked by men has dropped from 65% in 2019 to just over half (56%) in 2022

This is putting pubs and bars more in line with other industries in the hospitality sector such as cafes and coffee shops, which are more dominat ed by female shift workers at 57%

The repor t from shift work platform, Deputy, The Big Shift: Rise of the Neighbourhood Economy reveals insights into how the hospitality industr y is coping more than two years after the pandemic

The repor t was created in par tnership with independent labour econo mist Shashi Karunanethy PhD, who provided exper t insight into market conditions and an analysis of more than 2 3 million shifts and 17 3 million hours worked by 41,884 British hospitality workers

HOSPITALITY COMPETING IN A TIGHT LABOUR MARKET

According to Shashi Karunanethy, many workers are being driven to work multiple jobs and to increase their share of shift work to cope with the rising cost of living “Hospitality businesses are competing in a tight labour market by offering better wages more flexibility and cer tainty of shifts, which is encouraging more women into the workforce ” He said

Commenting on the repor t’s findings, David Kelly, General Manager for EMEA at Deputy said: “Women often hold much of the purchasing power

in the household making them more anxious about the rising cost of living and the upcoming cost of periods such as Christmas PUBS & BARS SEEING BOOST IN POPULARITY

“With a recession looming many women are increasing the hours they work through a second job The widespread adoption of flexible working is also allowing more women to take on a second job par ticularly in neigh bourhood pubs and bars

“Local and neighbourhood pubs and bars are seeing a boost in popularity as stay at home workers spend more locally so they have more shifts avail able , can offer competitive wages and offer flexibility through shift work This can allow women to secure additional work around nine to five jobs and childcare with the secondar y income easing some worries around ris ing costs ”

Recent ONS figures show the hospitality sector as a whole currently has a record 174,000 jobs available and is experiencing 83% more vacancies compared to 2019 Consequently, shift workers are working longer hours, even compared to their average shift work hours before the pandemic or during peak shopping and festive seasons, such as Christmas, when shift work hours tend to seasonally peak

Shashi Karunanethy added: Overall shifts worked in bars and pubs have largely returned to pre pandemic levels, outlining the strong recover y seen in the sector ”

For more information and additional findings access the full repor t at www deputy com/gb/insights/the big shift repor t PUBS TO PUT ON A WORLD CUP WINNING SHOW

The repor t confirming that pubs and bars are now enjoying a boost in popularity comes as new guidance to help pubs across the countr y make the most of the upcoming World Cup, has been released

The World Cup is expected to see a staggering 38 million pints, equating to £155million being sold in the nations pubs and bars

The guidance , which has been updated since the last tournament, outlines the key things for publicans to think about when showing World Cup matches at their premises

Compiled by the BBPA in par tnership with UKHospitality and the British Insititute of Innkeepers alongside other industr y stakeholders, the shor t document gives pointers to pubs looking to screen the games covering ever ything from staffing to creating safe environments for customers

With the World Cup tournament usually providing a big boost to pubs across the UK this will be the first time it has been held in the winter months, so some of the considerations for pubs will be different than for previous tournaments

LOCAL BEST PLACE TO WATCH FOOTBALL

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “There really is no better place to enjoy watching a game of football than at your local with friends and other fans With the World Cup fast approaching we want to help pubs prepare the best they can to make the absolute most of the oppor tunity to draw in customers and provide a bril liant experience for them

“We are really pleased to be able to provide this guidance alongside industr y par tners to ensure that the tournament can be enjoyed safely and successfully in venues across the UK

View and download the guidance at https://tinyurl com/2s48rdf5

HALLOWEEN AND BONFIRE NIGHT

Let’s Put Some Autumn Cheer Back and Lift the Spirits!

lockdowns caused

Halloween 2019 saw spirit sales rise by 11% the previous year, and a sur vey by CGA revealed that, “Halloween spikes spirit sales by 57% with vodka liqueurs and speciality drinks being the most popular drinks for spook night”

higher monthly spend on eating and drinking out, £125 compared to the average £107 These are con sumers that enter the spirit of Halloween with cash in their pockets, so it s a great oppor tunity par ticularly for pub and bar operators to get the atmosphere and offer right” said Rachel Weller, Director of Consumer Research and Marketing at CGA Halloween provides a perfect oppor tunity for the on trade to develop the kind of experience led nights out that consumers increasingly demand Beyond drinks and food, themed evenings, games, immersive stor y telling and vir tual reality activities can all create USPs in this competitive market With four in five (84%) consumers on a night out now uploading photos to social media the fancy dress aspect of Halloween is a great chance to get brand exposure too That, though, can only be achieved if pubs, bars and drinks brands deliver the all impor tant Instagrammability environments and activations that encourage drinkers to take and share their snaps It all adds up to a ver y lucrative oppor tunity for oper ators and drinks suppliers alike but with such a nar row window of oppor tunity, the planning and executing of strategies haves to be sharp

are many ways to create a unique celebration, an oppor tunity to stand out and attract custom

IT’S ALL IN THE PLANNING

Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activi ties such as ghost walks, a murder myster y or a hor ror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other enter tain ment?

Have you put the events on your website? Are you taking advantage of social media? Great oppor tunities to get the message out Can you tie the event up with a local cause? Raising funds for a charity, school, care home , we all love events with that feelgood factor of benefiting others

TOP TIPS TO BOOST YOUR HALLOWEEN

• It s all about the marketing Get your message out as qu c kly as possible , n your establishment, on your social media, and on your website make ever yone aware of any special promotions offer discounts for pre bookings

A

the propor tion jumps up to a third for those aged 18 24 and whilst figures are a little out of date due to the pandemic in recent years almost one in four of this valuable demographic have headed out to the pub for Halloween

Bonfire is another great date in the hospitality calen dar, par ticularly an oppor tunity to target the family market!

Both Halloween and bonfire night in 2021 fell only just a few weeks after the countr y emerged from lockdown That said drink sales were not far just behind pre COVID levels, with sales by value in pubs, bars and restaurants in the week to 6 November down by only 3% on the same week in 2019, following a 1% drop in the seven days before that

A remarkable achievement given the turmoil that

Now more than ever given recent national and world events, the countr y needs some “cheer” And these two fantastic lucrative dates are fast approach ing

EVERYBODY LOVES A THEME!

Halloween and Guy Fawkes nights are totally different requiring their own unique theme but both nights great for packing in the punters Both ver y much social occasions, wonderful fun, for adults’ families and children and great ways to increase sales Pre Covid research revealed that Halloween is now one of Britain’s most popular evenings, 21% of con sumers left their homes for a ghostly evening out with only Christmas eve and New Year s Eve were more popular

Halloween is also popular with the 18 to 24 age bracket and of those going celebrating Halloween are likely to be female “Our research reveals that the majority of par ticipants have white collar jobs and

Overall as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events, with is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event

These two events are less than a week apar t, and in an age where analysts say that less people are making their visit to the pub, more time and effor t spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there

• Decorate for the occasion it’s all about atmos phere , there are only 3 rules decoration, decora t on, decoration! Oh, and make t a fami y fun occasion with a c hildren s fanc y dress and tr ic k or treat theme , inc luding staff, get them set the atmosphere dressing up too! Attracting families may be more benef cia than you imagine , they are great way of putting a local pub bac k at the hear t of the community Comp le themed menus and promote special offer s on the night and cater for all ages

• Cons der a Halloween focused dr inks list boost your dr inks offer ing with themed coc ktails and moc ktails , a es and hot dr inks mul ed wines & c der or nfused dr inks with spices and seasonal ingredients Remember the vast major ity of con sumer s have not c hosen their dr ink by the time they reac h your bar or take their seat, giving you the oppor tunity to move them away from consid er ing a standard c hoice

• Get your enter ta nment sor ted, music , face pa nt ing, quiz, fanc y dress competition, make sure you are providing something that cannot be replicated at home

Wines, Spirits and Cocktails

Coravin Trade Exclusive Promotion

As we head into the festive season, maximising profitability while delivering an excellent guest experience becomes ever more critical across the trade

To help the trade deliver against this objective , Coravin, global leaders in wine preser vation, are running a trade exclusive promotion during October offering 30% off their latest innovation Coravin Sparkling™

Coravin Sparkling™ is the first preser vation system to perfectly preser ve the crisp flavour and effer vescence of sparkling wines for up to 4 weeks The por table format is highly convenient and easy to use while the unique uni versal Coravin Sparkling™ Stoppers fit all half, standard, and magnum bottles

Anne Roque , Coravin UK Sales Manager comments, “Coravin Sparkling™ offers a unique oppor tunity for bars and restaurants to increase their sparkling wine by the glass menu, while eliminating the risk of wastage The Sparkling wine categor y is typically one of the most challenging for the trade , due to the high stock cost and shor t

Authentic Spanish Sangria

Now In A Can!

Solsueño sangria in a can introduced to the UK in spring 2022 in par tnership with Proof Drinks Ltd, has brought a premium, innovative addition to the pre mix beverage sector and a ray of liquid Spanish sun shine to UK consumers!

Packaged in a modern 330ml slimline can at 5% abv, Solsueño is an authentic sangria crafted in the Denominacion de Origen region of Jumilla, Murcia Using local and natural ingredients, the great tasting liquid is vegan and gluten free , instantly giving consumers the ‘ sun sea and sangria’ holiday feeling

Ideal for all indoor and outdoor set tings, with no preparation or wastage , the can offers single ser ve conven ience but can also be used in shared occasions adding ice and fruit in a jug

The eco credentials of cans mean lower transpor t costs due to the lightness of the packaging and the cans are infinitely recyclable

Awarded Bronze in the 2022 IWSC Alternative Drinks categor y competi tion, the professional wine tasting

panel offered the following tasting notes: ‘’juicy cherr y and plum palate , with clove and cinnamon spice giving a refreshing and drinkable palate’’

Following a first year of attending many national trade fairs, regional outdoor events, Foodie Festivals and local food & drink fairs, the overwhelming reac tion to the liquid is really positive and has driven early successes with on and off trade distribution, as well as Amazon Suppor ted by an active social media and extensive sampling campaign, Solsueño has established a firm foothold and the brand is ver y much looking for ward to continued successes into 2023

With pre mix drinks growing to be a hugely popular categor y par ticularly dur ing the summer, sangria is a natural fit given the high levels of consumer aware ness due to Spain being a major holiday destination for the UK consumer Solsueño sangria Bring ng Spain to the UK!

Contact us at: info@sangria solsueno com www sangria solsueno com

shelf live after opening a bottle We have a wide range of customers using Coravin Sparkling™ from fine dining restaurants offering super premium Champagnes by the glass, to traditional pubs who rely on the system to reduce wastage”

Katie Warren, Coravin Marketing Manager adds, “Recent case studies across the UK have shown us that consumers really engage with an extensive menu of sparkling wines by the glass We fully expect this trend to intensify as we head into the festive season ”

The promotion ends on October 31st, please visit trade coravin com/en GB or contact sales eu@coravin com for more details

Bottleproof Launch Selected Cocktails In Sustainable Paper Bottles

With over 25 cocktails in their

, Cambridge based Bottleproof Cocktails are one of the leaders in their field, supplying premium cocktails exclusively to the On Trade since 2016 Customers include hotels, theatres, restaurants, pubs and events venues across the UK and beyond

All Bottleproof cocktails are full ABV professional bar ser ves using branded spirits, juices and their own syrups Each cocktail still has to be shaken, stirred or built so the theatre of a cocktail ser ve is not lost but they are considerably quicker to make and provide consistency without the need for extensive training

Initially Bottlepr toof have launched two of their best sellers in the eco friendly

As

“In

have to pay for refuse collection”

Compared to glass bottles, the paper bottles are: 5 x lighter than glass bottles

6 X less carbon footprint

94% recyclable paperboard outer

As Mark Thompson, co owner of Bottleproof Cocktails who heads up sales, says Interest in the paper bottles from our existing customers as well as new cus tomers has been phenomenal Our cock tails are high quality with a proven track record in the on trade; the packaging looks great and we are offering an initial stocking price that makes them cheaper than our glass bottles Plus we are all helping the environment what’s not to like!”

For more information visit www.bot tleproof.co.uk Tel 01223 462211 Email info@bottleproof.co.uk

of

Learning Management System

such as HR

and brand your ver y own online staff training platform, to deliver an engag experience for your Hospitality team on any desktop, tablet or mobile device the world Fully equipped with over 70 interactive , accredited & cer tificated ourses, our training is open access and covers a wide range of subjects od Hygiene and Hospitality, HR, Compliance , Vocational, Wellbeing and more t fit for your business Visit www nha training

erful course building tools will allow you to produce an unlimited amount of espoke training You can upload video and documents and even build your teractive modules from onboarding to an interactive video’s using our state of the ar t course editor! In depth repor ting and notification control allows for detailed analysis of all your training to help improve efficiency and effectiveness Fur thermore , Exper t LMS with the Hospitality Academy comes with an open API, allowing you to seamlessly integrate your

with another piece of

Boost

systems

Our dedicated team are on hand 7 days a week to offer technical suppor t and you ’ re provided full and ongoing training in how to use our system so you can get the maxi mum amount of benefit

We also provide over 3000 Personal Licences online ever y year with exams on Zoom ever y 30min If you want to set up corporate account, call us 02035442211 and the course and exam will only be £70 per person

The ver y fabric of a business lies within the skills of its workforce and the challenge to find the best technolog y to successfully induct, train and develop its talent Your work force is wor thy of the ver y best, so get star ted today and join the thousands of other users online with our world leading learning platform, www nha training and www.exper tlms.com

Line and Gain New Customers with the Vegetarian Society

How enticing are your restaurant’s vegetarian and vegan options? The growing trend of meat reduction and flexitarianism has led to a rise in people expecting high quality, exciting plant based dishes when they eat out It makes great business sense to keep these customers happy and coming back for more

That’s where the Vegetarian Society Chef ’ s Diploma comes in it’s a three day course that will teach you how to make incredible on trend veggie and vegan dishes, giving you the edge over your competitors

Chefs will develop skills and build their confidence in ever ything veggie and vegan The course costs just £750 and covers recipe creation, menu planning, vegetarian and vegan definitions and attitudes, plant based ingredi ents, building flavour, alternatives to meat and dair y And much more!

Here’s what course attendees are saying: “I can’t recommend th s cour se strongly enough to any of you who are in this industr y With the modern trend in less

Chef’s Diploma

meat in the diet and people having meat free days , I see this as a step forward to sur viving in our har sh economic environment

Murray

“It really does exceed expectations Right mix of theor y, business info and practical cook

100% recommend th s cour se I had the best sc hool ing days of my life in this cooker y sc hool!”

Ian

Dar shana

“End ess ideas and new tec hniques More than met my expectations of improving vegg e

Book

Festive Ordering

Indulge Your Customers with Mozart Chocolate Liqueur

Mozar t Chocolate Liqueur is the world renowned Austrian chocolate liqueur that combines two favorites from the world of indulgence: choco late & spirits Exclusively natural ingredients a sugar beet distillate and the exquisite craftsmanship of the master distiller & chocolatier, from the Mozar t Distiller y in Salzburg, combine unique quality ingredients and flavors in a Chocolate Symphony that proudly boasts the “made in Austria” quality seal

Mozar t is the number one chocolate liqueur in the on trade (CGA, P6 2022) and it’s clear to see why Featuring classic flavours such as cream, white and dark (Vegan), as well as trending flavours Strawberr y, Coffee and Pumpkin Spiced, the full por tfolio is award winning Most recently the brand has been awarded with medals across the range in 2022’s IWSC Awards and the Bar tender’s Brands Awards, to name a few Mozar t has been named Liqueur Producer of the Year 2020 for the second time , after being awarded this title back in 2017 for it’s premium range of chocolate flavours This year Mozar t Chocolate Liqueur invested over

£100 000 into building brand aware ness amongst consumers and the trade , including an influencer and PR campaign as well as par tnerships with the likes of German Gymnasium (par t of the D&D group) The Whiskey Exchange and Amazon, plus many more

Mozar t Chocolate Liqueur can be enjoyed in many different ways in its pure and natural state , slightly chilled on ice , over ice cream, in a hot drink or as a ‘choctail’ The most popular way to use Mozar t is in an Espresso Mar tini a popular cocktail with con sumers over the winter months

MOZART CHOCOLATE ESPRESSO MARTINI

40ml Mozar t Cream Chocolate Liqueur

Espresso (cold)

Vanilla Vodka

over ice and stra n into a mar tini

Choctail inspiration

Bolsius Professional Launches Guide To Help Operators Drive Footfall And Boost Customer Dwell Time Over The Winter Period

As temperatures drop and nights draw in, Bolsius Professional is releas ing a new guide aimed at helping operators drive footfall and boost customer dwell time during the busy winter period Combining inspira tional interiors and seasonal style tips Tempting Autumn Winter Months: Creating a warm welcome for customers’ provides cost effective ideas and guidance on creating a com pelling experience for customers

The guide provides easy to imple ment tips on boosting atmosphere; the effective use of mood lighting, driving footfall through welcoming window displays, embracing seasonal décor, and maximising architectural features such as fireplaces, to enhance a venue ’ s environment Alongside , the guide highlights interior design trends from the casual dining space; from traditional to mod ern, minimalist to maximalist, with an array of ideas to suit any venue ’ s aesthetic

The premium candle specialist has launched the repor t as operators ramp up for the busy festive peri od With many dining and drinking destinations facing fierce competition and a challenging climate , the look book is designed to demonstrate how elevating the environment can suppor t revenue through creating a space where customers want to stay, and revisit time after time

Hospitality says,

“The winter months can be the toughest time of the year to lure cus tomers out of their homes Days are shor t, darkness descends, and sofas beckon

“Post pandemic , the environment has changed Customers became skilled at creating lavish nights out at home As a result, exper ts predict that customer experience will come into sharp focus: creating unique memo rable environments that premiumise offerings lengthen dwell time and spotlight venues to existing and poten tial customers

We ve gathered a few of our favourite winter interi ors in this look book, showing how a few simple touches can go a long way Lighting is a key element, helping to create a welcoming and intimate environ ment for any venue We’ve shown how operators can use this to maximum effect showing their venue in the best possible light for customers ”

Bolsius Professional is a leading global candle manu facturer with an extensive range of indoor and out door candles designed specifically for restaurants, bars and hotels Free from palm oil and animal fats, they are clean burning and odour free , creating a warm wel come and premium atmosphere that encourages guests to linger

To find out more about the Bolsius Professional can dle range , and download a copy of the guide go to www.bolsius.com/en/professional/inspiration

REAL Vanilla is the Best Gift of All

orders donated to Blue Ventures to aid community projects in the vanilla growing region of Madagascar

This is our gift to the farmers who cultivate the vanil la orchid in the Equatorial regions, helping to regener ate the rainforests, increase biodiversity and improve the air we all breathe

In choosing REAL vanilla over cheap synthetic substi tutes this Christmas, we are suppor ting their livelihoods and encouraging them to continue to grow a precious crop that benefits us all This makes vanilla a gift that keeps on giving long after the Festive Season has passed

Baking is going to be big this Christmas and as the Festive Season draws ever closer LittlePod has the per fect gift for the passionate cook

Oozing luxur y, vanilla is exotic and expensive , but not all vanilla is real For those seeking something special to pop beneath the tree this December, LittlePod offers pure vanilla at an affordable price making this the best present of all

Here in East Devon, we have enjoyed another eventful year and having recently launched our new website Christmas shopping has never been easier

LittlePod’s vanilla paste , extract and pods can all be purchased from our website shop along with our chocolate and coffee extracts, with 10% of all online

Why not create a hamper packed with LittlePod products so your loved one can remember you throughout the year use our ingredients to bake an edi ble gift or use a REAL vanilla pod to spice up a bottle of rum or another festive tipple? The options are end less

For more ideas about how to use our products, be sure to follow us on social media and take a look at our new website , where alongside our online shop, you’ll also find our latest recipe collection, created just for us by Peter Gor ton LittlePod ambassador and Master Chef of Great Britain

Choose LittlePod and keep it REAL this Christmas Vanilla is the best gift of all

www littlepod co uk for fur ther details

Paul Christodoulou National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of

Sip

Recently voted ‘Champagne & Sparkling Specialist Retailer of the Year’ in the 2022 Decanter Retailer Awards & ‘Specialist Online Retailer of the Year by The Drinks Business, Sip Champagnes is the UK’s leading Grower Champagne specialist, with a focus on

producers that

With over 50 fresh and exciting growers many of them brand new to the UK market and a collection of over 200 cuvées, there are Champagnes to suit all styles and budgets So, if you re looking to reinvigorate your wine list ahead of the festive season, planning a corporate gifting surprise or just fancy a bottle or two for a memorable meal, get in touch

With tailor made packages and competitive trade pricing Sip Champagnes offers options for local wine shops, Michelin starred restaurants and ever ything in between

For fur ther details contact: trade@sipcham pagnes com

For more information on Sip Champagnes and its lat est UK releases in time for Christmas visit https://sipchampagnes com

White Lake are cheesemakers who make over 25 cheeses on their farm in Somerset Their range includes many top international award winning cheeses made of goat’s milk from their own herd, local Guernsey cow ’ s milk and British ewe ’ s milk

The variety of tastes, textures, sizes and styles make them a popu lar choice with top chefs and cater ers Their newest products have been designed specifically for use in professional kitchens The Glaston Brick and Glaston Tile are two sizes of pressed goat’s curd without the bloomy rind They deliver the tradi tional taste of that style of cheese but can be easily cut and shaped to size

Roger Longman, owner and 3rd generation cheese maker says We ve become known for our constant aim to make the best cheeses we can using traditional ar tisanal methods, while exploring unconventional ideas and innovating in exciting new ways We love to see how exper ts in catering work with our range Chefs often share their creative , new dish es on social media Our English Goat Curd seems to

be par ticularly popular at the moment ”

White Lake supply small cheese makers, pubs and delis but are ver satile enough to fulfil greater requirements such as for the cater ers at Wimbledon “As a small company we can be nimble enough to accommodate specific require ments when given notice Cheese needs enough time to develop complex flavours, par ticularly the hard varieties For example Alpine style Rachael Reser va final weight is 12 kg so is matured for a minimum of twelve months It’s in constant demand for its rounded richness in taste and larger size Roger explains

The cheesemakers, affineurs and packers who hand make White Lake’s cheeses get into top gear from September until the end of December Roger advises “We hate to disappoint people so strongly advise our customers to place their Christmas orders now ”

Contact Justin Car ter National Sales Manager White Lake Cheese Limited justin@whitelake co uk | www whitelake co uk Mobile: 07903 313812 | Office: 01749 831527

Please mention

&

when

Festive Ordering

Get Ready for Christmas with Alliance’s Festive Ranges

Ensuring your establishment is appropriately decorated and fur nished during the festive period is a necessity for the hospitality industr y In turn, restaurants, bars and pubs will all want to capi talise on the seasonal influx of business which is available The best way to do so is make your establishment as appealing as possible during this period

DECORATING THE ROOM

When looking to decorate an eating or drinking area for Christmas you should first consider where your fire exits are and that all customers will still have a clear route to an exit Once you have done this, check you can begin to decide how you want your festive design to look We would always recommend a tree , go for a larger one if you can as this can be quite a statement piece , attracting par ty pho tos in front of it which can act as great free publicity across social media if your venue gets tagged

In addition to Christmas trees, garlands and wreaths give you the option to add a subtle hint to areas such as toilet doors, mantles, shelves and other places Equally, fair y lights, tinsel, baubles and balloons are also all great ways of adding some festive cheer to your hospitality business this year

DRESSING THE TABLES

There are many ways to dress your table to add a hint of Yuletide style Firstly, if you have a colour scheme or a set theme for Christmas which features one par ticular colour, replicate that in your table setting You could do this by incorporating the colour into your tablecloth, or if you want a white tablecloth then possibly a coloured table runner with matching napkins

For tableware you could opt for classic whiteware or go for something more modern which can be a way of intro ducing colour to your table Glassware we’d suggest sticking with classical looks to add a sophistication to the drinks you ’ re ser ving

Finally, if you ’ re finding you ’ re being booked up with groups looking to celebrate a Christmas works par ty, you could offer par ty accessories to go with the meal Whether it be par ty poppers a festive mask kit ar tificial snow spray all are great for adding a par ty vibe for customers

With winter on the immediate horizon, restaurants, pubs and other such businesses should look to star t ordering Christmas decorations and planning for the festive period now Alliance Online offers a wide range of Christmas options which will be perfect for your establishment this year

View the Christmas selection at https://tinyurl.com/56zd8dr9

Superior Wicker Hampers for Christmas Celebrations

When

Traditionally,

wicker hamper is still the most popular choice when presenting an exquisite gift, offering a deli cious selection of hand selected ar tisan and speciality treats for the recipient to enjoy We can t supply the award winning food or the huge array of deluxe beverages that s down to you! What we can offer are top quality wicker hamper baskets Ever y basket we commission is made individually by hand and woven using the best whole reed autumn willow, keeping the integrity of the structure strong and straight We’ve recently upgraded our Premium range to enhance the baskets fur ther and created our new Superior range Now ALL our wicker hampers, as standard, have gold coloured buckles, rivets and lid chains to prevent the lids from falling back when open The wicker handles have been replaced with quality faux leather handles, matching

Scrocchiarella - New from Fleming Howden

Fleming Howden

We have

Fleming Howden

Scrocchiarella

the closures and hinge covers

Along with the increased spec , we ’ ve added some extra sizes to the range We stock 12”, 14”, 18”, 21” and 25” widths and you’ll be pleasantly surprised to find the overall dimensions are generally larger than that of our competitors for the same inch widths By far the Natural Wicker is selected most often, however, we also supply a wonderful dark Vintage Brown Wicker, which looks stunning and gives an aesthetically pleasing alternative to the lighter more traditional colour Both colours are available in all 5 sizes www.candigifts.co.uk salesdesk@candigifts co uk 01502 501681

Scrocchiarella derives from the Italian word scrocchiare used to describe something ver y crispy and is a unique combination of selected traditional flours sourdough and natural ingredients ideal for easy and quick consumption Sourdough is the key ingredient for Scrocchiarella , ensuring a superior flavour and a memorable aroma to the final product, with a crunchy crust and an open crumb structure Ever y piece is hand made , so you will not find two that are exactly the same

We spend more than 30 hours preparing a single Scrocchiarella, so it takes less than 10 minutes from frozen to prefect ser vice at the table

Scrocchiarella Frozen maintains the same features of the traditional ar tisan process: long maturation spreading by hand a constant result of texture flavour and crunchiness

The final result is a light, crunchy and easily digestible product that delivers total consumer satisfaction, time and time again

See the adver t on this page for fur ther details

Chef's Buyer's Guide

Plant-Based Bottomless Brunch With Oggs®

With plant based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600,000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® On a mission to remove unnecessar y eggs from the food chain, OGGS® products are perfectly designed to provide your customers with delicious alternatives that are better for the planet and the animals

Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes, quiches and so much more with Scrambled OGGS® Producing 60% less CO2e than eggs, it’s not just kinder to animals, but the environment too

Restaurants including Bill s and Shepherd

Neame are already using Scrambled OGGS® to innovate across breakfast and brunch menus, from indulgent vegan full English breakfasts to plant based carbonara

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites from cocktails With six months shelf life and a neutral flavour profile , OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu With 72% less CO2e than eggs you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclu sive and environmentally friendly cocktail menu

Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and 100 broken eggs shells each shift and the hassle of rinsing spilled egg whites! OGGS® is hassle free in use , taste free in cocktails, and guilt free as it helps us lower our environmental footprint ”

For more information contact trade@loveoggs.com

Northern Ireland - Bringing WorldClass Food and Drink to Your Table

Food and drink is a vital and grow ing industr y in Nor thern Ireland In terms of turnover, employment and cultural significance , this £5 8bn sec tor continues to extend its reach in GB and in international markets Whilst 50% of turnover comes from our top 10 companies, family owned businesses remain prominent, result ing in an industr y that is flexible authentic and forward thinking

Nor thern Ireland’s produce has proven award winning sta tus the result of many years of success in schemes such as Great Taste , the Quality Food Awards and the Scottish Retail Food and Drink Awards Key to this success is our unique blend of tradition and innovation exemplified by the recent rapid growth in whiskey distilling in Nor thern Ireland The Irish whiskey categor y is expected to increase by nearly £1bn over the next 5 years Until recently the Old Bushmills Distiller y the world’s oldest licensed distiller y was the only distiller y in Nor thern Ireland but now the region boasts 7 distilleries, with an eighth in progress as The Belfast Distiller y Company progresses with its £22 3mn dis tiller y and visitor experience located at Crumlin Road Gaol As well as creating award winning whiskeys and gins, these

British Public Want British Eggs On Menu When Eating Out

distilleries are playing an increasingly impor tant role in attracting and enter taining tourists Distilleries on the Island of Ireland attract over 1 million visitors per year and the likes of Bushmills, Echlinville , Rademon, Boatyard, Hinch and Belfast Distiller y are playing a key role in this growth

Invest NI’s dedicated food business development team suppor ts local companies to develop their business with customers in GB and beyond Visit buynifood com or contact us directly to learn how our world class food and drink can help grow your business

Please mention

Caterer, Licensee & Hotelier News when replying to advertising

Cleaning and Hygiene

Ozone Clean

Ozone Clean is the leading manufacturer and supplier of Ozone generating equip ment to the hospitality sec tor as well as many other industries for Odour and Infection control We supply a range of generators suit able for all applications both industrial and domestic that can effectively treat small to ver y large areas

Our company is multi internationally award winning and has rapidly built a strong reputation within Hospitality and other industries since our inception in 2005 Our goal is centred on supplying products that are efficient, safe and cost effective , backed up by an excellent ser vice ethic and after sales operation

We have over 850 clients and 11 million rooms per

Tork - Think Ahead

To

The

These

year being treated with our equipment In manufactur ing we only use the highest quality par ts which enables us to say that we still have machines that are still in use after 15 years Therefore , our range of products are the most efficient and reliable on the market

Due to the efficiency and reliability of our flagship products the OC1500 and OC700, at a cost from 28p per day, we have empirical evidence , that by using Ozone Cleans range of products you will be able to enjoy an ROI within 12 months, often sooner Genuine and provable results This is achieved by the permanent removal of Odours, Bacteria, Mould and Viruses in as little as 5 minutes

Peace of mind, efficiency and reliability go hand in hand with Ozone Clean and don’t forget by using our OC range you will be having a positive impact on the environment as opposed to the traditional methods which have a high energ y or chemical consumption

Should you decide to buy either our OC1500 or OC700 we will offer you a 15% discount exclusive to this ar ticle Just quote OZO15

Web: www ozoneclean co uk Call : 020 8883 2756

Emails: sales@ozoneclean co uk

brand Tork, which found that hospitality businesses are under increasing amounts of pressure to showcase or invest in their own sustainability credentials as con sumer expectations evolve

Tork s PaperCircle ser vice is the world s first paper hand towel recycling scheme Hospitality businesses can go circular by working directly with Tork to col lect and recycle used paper hand towels into new tis sue products Tork PaperCircle reduces waste by up to 20% and cuts carbon emissions for paper hand towels by at least 40%

Sustainability is core to the Essity business, with its credentials including featur ing in the 2022 FTSE4Good global sustainability index and receiving a “Platinum Medal” award in the 2022 Ecovadis CSR Rating This places Essity in the top one per cent of all companies to be assessed by Ecovadis To keep up with the lat est Tork news and innova tions, please visit: www tork co uk

Laundry and Linens

Sustainability - An Expensive Luxury?

Invest today, profit tomorrow: Why sustainability is for laundries a plus for their budget and for the climate?

Several tons of laundr y are processed in a laundr y ever y day Textile ser vice providers stand for reliability, quality and hygiene Today, a responsible and integral circular economy means much more: Consistently clean and sustainable processed textiles

Kannegiesser is the global par tner for the future of the laundr y industr y For us, sustainability is an elementar y component and more than just a trend In addition to savings in resources and textile care in the laundr y technolog y, Kannegiesser stands for the integral sustainable corporate culture This includes securing long term economic stability comprehensive education and training of the own employees and security for the future through innovation In the washhouse , the washing line PowerTrans sets new standards for washing efficiency hygiene water and energ y consumption The water extraction technolo

g y of the PowerPress and PowerSpin provides low residual moistures permitting high savings in the subsequent evaporation process Thanks to the process control Eco2Power for the transfer dr yer PowerDr y, the energ y is kept in the system and needs not to be recovered via heat exchangers In the finishing process, Kannegiesser is a pioneer for low temperature dr ying during the process of iron ing, finishing or full dr ying with impressive results for both, in maintaining textile value and energ y consumption Ultimately, the energ y contained in the ironing and finisher exhaust air is used to heat fresh water for the washing process the cir cle is completed

The modern technolog y of Kannegiesser reduces the use of fresh water and fossil fuels Our solutions drive growth for our customers and create attractive , future oriented and ergonomic jobs for us and in the entire industr y This is how we help people to live clean healthy and safe lives

Visit www.kannegiesser.com/uk/en/ for fur ther information

Vision Linens Launches New Loyalty Program

So,

Double Accolade For Southern Contracts

SOUTHERN

Achievement Award for 2021 This is bestowed upon the company with the highest nation al sales of their food and laundr y professional prod ucts

To have been given these two awards is quite amaz ing when the whole of the countr y was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world

Adam Elphinstone MD of Southern Contracts said: “We have a ver y long and special relationship with Electrolux Professional and are proud to work with their products for both provision, installation and ser vicing As we continue to emerge from the last couple of years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead ”

Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established them selves as always being one of our leading distributors We have always found them to be a first class and profes sional par tner

“I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools

“Due to their many years of experience , they have a wide breadth of knowledge covering both the laun dr y and catering environments and although they are a company that can deal in a global marketplace , they still give the first class friendly care of a family run business for both their remote and local customers

For more information about products and ser vices on offer, contact Southern Contract s exper t team of technical staff to provide guidance and advice through ever y aspect of your purchase and ongoing commit ment to ser vice , please telephone 01202 422100 or visit www southerncontracts co uk

See the adver t on the previous

Hospitality Technology

Trends in

Those in the hospitality industr y who weathered the pandemic and Brexit and lived to tell the tale find themselves in a different land

scape Customers’ expectations have grown as the world opens up to travel and tourism with renewed enthusiasm

Truevo is an industr y par tner to UK’s hotels self catering, bed and breakfasts, hostels, camping and cara vanning Along with other businesses like restaurants, bars and takeaways We created payment tools and solutions to help owners meet customers' demands Here are the most prominent payment trends we ’ re helping you meet Online is offline , and vice versa

In 2020, 65% of worldwide tourism and travel sales were online which is expected to reach 72% by 2025 Customers expect a seamless experience booking online and in person

Top hotels allow customers to self ser vice and pay for additional ser vices from their mobile devices

Cash is dead The card is king

This trend has been slow moving but after the pan demic , debit and credit cards have dominated as the preferred payment method

Convenience is a must

For hotel guests, convenience includes quickly paying online or in person with their preferred payment method

Chargeback fraud is on the rise

With the rise of new payment methods, the hospitali ty sector has experienced increased chargeback fraud

Truevo s system and the team help resolve chargebacks quickly, prevent fraud and keep payment data secure With us you receive chargeback notifications in real time

FIND OUT MORE ABOUT TRUEVO’S

• Competitive fees tailored to your business

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Top Hospitality Partnership Takes Customer Experience To New Levels

Restaurant owners now have access to frictionless client engagement thanks to an exclusive par tnership between a leading provider of restaurant epos and the most advanced digital guest experience platform

NFS Technolog y, provider of Aloha restaurant man agement software have announced the selection of Paytronix Systems Inc as their UK and Ireland par t ner in a move predicted to be hugely popular in the industr y

Chris Car tmell, Chief Commercial Officer for NFS restaurant technolog y, said the development is a response to the dramatic change in the way cus tomers want to engage with their favourite restau rants

“Many of our clients ask us how they can take a more integrated approach to client engagement, loy alty and feedback,” he said

“The Paytronix platform seamlessly integrates with Aloha, to be able to offer our clients a tool to improve client engagement, grow revenue and be able to get a much better picture on both client spend and preferences,” said Chris

Aloha integrated with Paytronix, benefits the cus tomer experience in key ways:

1 It enables restaurants to pro vide a customised one to one journey for c lients , combining data and market ng automa tion in one dashboard

2 Digital marketing s highly per sonalised to customer behaviour and connected to actual guest spend

3 Restaurateur s can create and deploy omn c hanne marketing campaigns in minutes , us ng core design options that suit guest needs

4 Order frequenc y is increased by offer ing comb ned ser vices for example , online order ing and loyalty pro grammes together have been shown to increase order frequenc y by 18%

5 Customer loyalty is grown The integrated system enables more ways to enrol and more promotion types many user s see guest par ticipation of 50 to 70%

Discover more about epos technolog y and cus tomer experience: https://alohaepos co uk/ See the adver t on the previous page for details

Hospitality Technology

MCR Systems

Employers

Expectations, says

The monthly ONS vacancy fig ures have seen a decline in the number of hospitality vacancies with 158,000 vacancies recorded in the quar ter from July to September 2022, a decline of 8 8% compared with the 173 000 vacancies in the from April to June 2022

Conor Shaw, CEO of workforce management specialist Bizimply, said: “While vacancies still represent a huge challenge for the sector, the drop reflects our experience that some operators are using technology to manage their workforce a little better, and maximise the benefits to the business of the workforce available

“An employer tr ying to run their businesses with 10% vacancy rates needs their existing staff to be 10% more efficient, and ever y employee willing to work an extra shift helps to relieve the immediate challenge for employers, while employees need to know that they can fit work around other commitments

The recruitment crisis is already stretching wage budgets, so employers don’t always have the option to increase pay significantly for entr y level staff working front of house and kitchen shifts However, it’s impor tant to understand employee motivation at this level

To

“Many of the businesses we work with rely on par t time staff, including team members who combine work with their studies, or who have childcare or other commitments For these employ ees there is the potential to take home a little more from ever y shift they work, through the increases in the minimum wage and the National Insurance threshold introduced earlier this year

“Businesses that have robust workforce management systems in place can input changes such as new rates of pay, tax and NI, give employees the maximum notice of shifts and process any changes in employees’ shift patterns quickly Employees can use the same technol og y to it to let their employer know what hours they can work regularly, and if these change due to school holidays or other circumstances

“Bizimply’s software helps businesses reduce the amount of time spent creating staff rotas and sorting out payroll It means that GMs and super visors can spend more time front of house, where they can have the most positive impact, making operational decisions, managing team members and interacting with customers

See the adver t on this page for details

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Commercial Kitchen Fit-Out

Quality, Flexibility and Efficiency: Decarb It is the Decarboniser Supplier That Delivers

There are many benefits to con sidering shor t term decarboniser hire for your commercial kitchen

Deep cleaning kitchen ware that is heavily greased and carbonated maintains the hygiene of your kitchen and is recommended by EHO’s Decarbonisers enable time previously spent scrubbing and cleaning to be used on more impor tant tasks They increase the longevity of your kitchen ware , and, unlike long term hire or pur chasing, they don t require permanent space in your kitchen All of these have a direct impact on your kitchen’s bottom line High hygiene ratings increase cov ers, more efficient use of staff reduces your wage bill, longer lasting kitchen ware means less money spent on replacements and efficiently utilizing the space in your kitchen increases productivity

Most reputable decarbonisers deliver all these cost saving benefits but with energ y prices skyrocketing

at Decarb It think it’s impor tant to go fur ther to sup por t your long term profitability Our decarbonisers deliver all the benefits above but are also the most energ y efficient decarbonisers currently on the market

By Kate Wearden, Marketing Ninja, Decarb It Ltd

We invest in high grade steel, pre mium insulation, and advanced electronics, resulting in an average of approximately 40% less power used vs a leading competitor

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Fry More For Less with OilChef

How can the food ser vice and hospitality industr y protect against risings costs? One way is to make the cooking oil last longer In fact, the award winnin accessor y for deep fr yers, is doi that The OiLChef device is a ca tor for deep fr yers! It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most impor tantly of all the carcinogenic acr ylamides

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Commercial Kitchen Fit-Out

Kitchen Extract Hygiene

One of the biggest chal lenges in keeping a commer cial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract duct work This must be tackled, not only for the sake of hygiene , but also for fire pre vention and compliance

Airborne fat, oil and grease is a natural by product of even the healthiest diet Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract sys tem to be vented away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork

Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumu lated grease deposits can act as fuel, helping to spread the fire The ductwork itself can also help to spread the

A Burning Issue

fire , acting as a chimney through which smoke and flames can travel, spreading the danger to the other par ts of the building

To counter this potential fire risk, operators of com mercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease

Compliance is also essential to ensure that you don t compromise your buildings insurance If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease , many insurers will now refuse to pay out on a claim

Ensuring legal compliance , a reduced risk of fire and greater hygiene in your kitchen are items which should always be on ever y maintenance menu www swiftclean co uk or see adver t on page 47

Temporary Catering Facilities For Events & Kitchen Refurbishments

Mobile Kitchens Ltd specialises in the hire or sale of temporar y catering facilities and foodser vice equipment

Ideal for events or to provide temporar y catering facilities dur ing your kitchen refurbishment our versatile units and equipment offer an efficient and economic solution to the caterers’ needs

Production Kitchens, Preparation Kitchens, Ware wash ing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex

Alternatively, we can offer modular, open plan facilities, usually for larger, longer term hires

We offer a free design ser vice and project manage ment from concept through to deliver y and installation on site , plus full technical suppor t throughout the hire period

for your project

The standard specification of our smallest Production Kitchen unit includes a six burner oven range , salamander grill, twin basket fr yer, upright fridge , hot cupboard, single bowl sink unit with integral hand wash basin plus ample power points to plug in Microwaves, Food Processors, Toasters etc Internal equipment can be interchanged and clients can effectively specify their pre ferred layout

New DrainMinor C (Combi Oven Pump) Creates Considerable Interest

The New DrainMajor C (Combi Oven Pump) manufactured by Pump Technolog y Ltd

There are significant advantages that this combi oven drainage pump offers

The pump features a tank with its clear side window was the large , tri angular, low level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease , fat and food par ticles before the reliable star t/stop operation of the pump is affected

The triangular low level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens

The build quality of the submersible wastewater pump was also a discussion point with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement especially considering the hot wastewater temperatures and potential grease which these units have to handle

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installa tion footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations ever ywhere

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 22nd Anniversar y this year

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

They have strong relationships with all leading kitchen equipment suppliers and they offer a kitchen design

ser vice to help you build your ideal kitchen

Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey, The Lodge at Old Hunstanton Colleges Schools Hotels Restaurants and Public Houses

They ensure their systems are compliant with the current guide lines whilst maintaining an effi cient and dynamic facility

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available

Call: 01926 887167, visit:

www caterquipventilation co uk, email: info@caterquipventilation.co.uk

A Special Treat from KEMPLEX and NOWAH

KEMPLEX and NOWAH are offering a special treat for cus tomers with a sales offer that includes a two day pastr y mas terclass in Milan Italy with the current Pastr y World Cup champion Massimo Pica

Anybody that purchases a Belt movement model from the KEMPLEX dou range , via an approved NOWAH dealer, will auto matically qualify for the mas terclass with Pastr y World Cup champion, Massimo Pica, at his renowned pastr y school in Milan

The package includes return accommodation, with sessions between November 2022 and

must be made before 31 March 2023 to be eligible

NOWAH’s Michael George said the offer would give end user customers a unique opportunity to enhance their pastr y skills, while also spending a few days in Milan

“We know that any customer who purchases one of these dough sheeters is going to have a real passion for pastr y, so in order to ensure that they are able to indulge that passion and get the ver y best from their K l d ugh sheeter what could be bet ter than spending two days learn ing from the current world champion?

has been manufacturing a wide astr y equipment since 1986 eeters remain its flagship product ils of NOWAH approved dealers, ntact NOWAH Catering t by visiting owah co uk/kemplex products

Commercial Kitchen Fit-Out with Williams

By Malcolm Harling, sales and marketing director, Williams Refrigeration

These days kitchen space is get ting squeezed, as foodser vice operators look to increase their restaurant areas to get in more customers The logical result of which is that, despite being small er, the kitchen has to produce more meals A new commercial kitchen fit out often has to com ply with what the Foodser vice Equipment Association (FEA) calls 20:20 vision: 20% more productivity from 20% less space

All of which means there’s a big demand for equip ment that can help maximise the available space such as the Chef ’ s Drawer from Williams Refrigeration The latest version of these individual refrigerated drawers is the VSWCD1, a variable temperature unit that can be switched from chilled to frozen storage , keeping pace with a business’s changing needs

The combination of modular compact drawers with variable temperature controls and a front venting refrigeration system makes the VSWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredi

ents right where the kitchen brigade need it

Depending on the selection of castors or legs the height of the individual drawer can be adjusted by over 70mmm between 456mm and 530mm Each VSWCD1 measures 1100mm wide by 670mm deep Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some com petitor models, giving it a capacity of 105 litres

Another advantage is the ability to stack two units beneath a standard worktop, creating an even more flexible storage solution

The body and removable drawers are constructed from robust foodsafe stainless steel The Chefs Drawer uses natural refrigerant and eco friendly high perform ance high density polyurethane insulation meaning it can operate in ambient temperatures as high as 43°C

To learn more about Williams extensive product range visit www williams refrigeration co uk

distributors of top catering

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

Navigating Permitted Development Rights for Temporary Structures in Outdoor Spaces

By Simon Atha, Associate Director Boyer (par t of Leader s Romans Group) (www.boyerplanning.co.uk)

The requirements for social distancing during the pandemic opened up the oppor tunity to utilise wide ranging outdoor sites for hospitality, and in a rare ‘Covid positive’, that legislation is here to stay

Under Class G of The Town and Countr y Planning (General Permitted Development) (England) (Amendment) (No 3) Order 2021, the operators of pubs, bars, hotels and restaurants can significantly increase footfall, and thereby profits by erecting a marquee or gazebo on their premises running a pop up bar in a beer garden or any other moveable structure As a result, popular spor ts matches, large wedding par ties and a wide variety of events can attract greater numbers of patrons for hospitality venues

The legislation surrounding Planning Permitted Development Rights (PDR) is much misunderstood Best known for home extensions and the controversy over change of use within the built environment (such as from commercial or agricultural buildings to residential use) it also applies to ‘temporar y ’ structures such as marquees

There are some limitations on what is allowed The first is that the structure must be moveable easily dismantled or on wheels It must be less than three metres in height with a maximum footprint of 50 sq m,

or 50% of the footprint of the building with which it is associated, whichever is smaller In residential areas, the structure must be at least two metres away from nearby homes There is also a limit of one structure per site and does not apply to the cur tilage of a listed building or scheduled monument

Despite social distancing being relaxed and the summer coming to an end, this announcement is good news Even for those venues which don’t have outdoor spaces of their own the ability for high streets to hold markets and food festivals may assist in attracting footfall Additionally, commercial spaces such as the landscaped grounds of office blocks can bring life to a site which may be underutilised as a result of changes in working patterns And outdoor visitor attractions will have additional flexibility to introduce temporar y structures on their grounds

Another oppor tunity is the likely change to the marriage regulations in England and Wales which could allow outdoor venues such as the grounds of a hotel or a beer garden to host wedding ceremonies, in addition to receptions In July the Law Commission recommended that weddings should be able to take place anywhere , pro viding the presiding official considers it safe and dignified The potential for a hotel to host one wedding inside and one (or perhaps more) outside and for a pub to host ever ything from pre wedding drinks through to the final dance will no doubt be well received

Assuming that these proposed changes to marriage laws go ahead there is one impor tant caveat planning per mission: to use a barn, a community centre or a historic building for a wedding could represent a change of use and as such may require planning permission Whilst permitted development rights have been extended in some areas, such as temporar y structures, there remain planning challenges for hospitality businesses to navigate to ensure their operations comply with the appropriate planning legislation

Archetypely

Archetypely is a boutique design and construction project management consul tancy that was founded in 2019 specialising in commercial fit outs & refurbish ments Since then, we have been working on many interesting projects, successfully delivering to the satisfaction of our clients

We can deliver the projects via the traditional procurement as Main Contractor’ or via the ‘Design and Build’ route , but our biggest strength sits in the ability to also deliver the fit out projects via ‘Construction Management ’ providing our clients with great con trol over time/cost and quality of the final product by directly controlling the trade contractors on client’s behalf

In doing this we provide full suppor t to the client and our team fully man ages the entire process We manage all of the client’s direct packages

Top

during the fit out, from tender selection and inter views through negotiations, appointments and construction, while coordinating all trade contractors and managing the site and main building works

Here at Archetypely, we have a holistic and process oriented approach to project management consultancy We are known for an unparalleled commitment to cus tomer satisfaction; we bring together the best architects, engineers and designers within one team Ever y project is unique and comes with new challenges That s why at Archetypely we customise our approach and resources to suit the individual client s requirements

At Puttshack Watford the new mini golf course uses tech infused ideas to bring a unique twist to the traditional game of golf

ANAMO Design Studio was employed as the Interior Designer for the project whilst Archetypely was the Main

with

for

Printed Table Numbers &

One of the UK’s most professional and technically advanced

and etching supplier Brunel Engraving is providing a

The

The

Our ISO9001 accreditation means that ever y job no matter how large or small goes through the workshops with this expecta tion level and the continuous amount of 5 stars we receive on Trust pilot, highlights this commit ment” said Tom Pycock, Sales Director of Brunel Engraving

addition to rotar y engraving Brunel offers laser

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Design and Refit

clients For example briefing meetings can take place via video call, with plans, mood boards, etc

and

Solutions

Additional Ranges as ILF Continue to Expand

www.ilfchairs.com email;terr y.kirk@ilfchairs.com

With the continued success of the ILF Chairs comprehensive website , ILF have now added to the 2 chairs already stocked in 7 colours, a stock armchair in 7 dif ferent Faux colours matching the chairs, plus a 6 colour range stock of Egger laminated table tops in a selection of sizes A full range of table bases are also kept in stock

Their new online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables offer ing a great selection of products to view at your leisure Also included now an extensive range of stock seating, barstools, table bases and table tops

Most made to order indoor seat ing and indoor wooden table bases and tops can be finished to any cus tomer specification Outdoor items offer a variety of colours within the same product style

Also included is a link to priced chairs and table bases plus a selec tion of priced made to order seating in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specifica tion, just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

Design and Refit

Electric Water Heating & Hard Water

Electric only designs for water heating provide a simple to install, cost effective , and familiar tech nolog y that delivers lower carbon emissions, addresses regulator y changes on new gas connections and improves indoor air quality (IAQ) For the high grade heat required for domestic hot water (DHW) applications there is a notable use of electric immer sions, but this can have a cata strophic impact on a system if located in one of the hard water areas that span approximately 65% of the UK

While excellent as backup heat sources in commercial boiler fed indirect cylinders, immersions are not advised as a primar y heat source in hard water areas where limescale will typically form on the heat exchanger or heating element The high temperatures accelerate scale formation which can lead to costly system failure in as little as six months When hot water is essential for

operations it’s a cause for con cern

An electric boiler such as the Adveco ARDENT, heats water using immersion heaters located in a small tank within the boiler housing rather than directly installed into a hot water tank This creates a sealed ‘primar y ’ loop to an indirect coil in the cylinder, eliminating the common problems of direct electric heat ing The electric boiler heats the same water continu ously so there is only a small, finite amount of scale in the system which will not damage the elements

The electric boiler additionally offers a level of redun dancy that is not achieved with a single immersion heater, and with significantly less scale , reliability also improves drastically reducing maintenance demands for operational savings

www.adveco.co

No More Time Wasted Cleaning Up Candle Wax

One of the issues many restaurants are currently facing at the moment is a shor tage of staff So anything that can reduce workload has to be of interest

We firmly believe that can dles are an essential par t of the dining experience , but what comes with them is all the mess which uses valuable time cleaning up Time and money that could be better spent elsewhere So how do you square that circle? The answer is with oil candles

There are two types Glass

and plastic prefilled, disposable ones Both do the job fantastically well, while

having

The

On top of that, they look absolutely great and will enhance the look and feel of your restaurant or bar

If you ’ ve never used, seen or heard of oil candles before or even if you have , the best place to go to find out more is www clearcraft catering co uk

There is an extensive amount of information there , FAQ section, guides to help you decide which candle is best for you and a full e com merce site

You can also request a free sample oil candle , with some oil by e mailing sales@clearcraftltd.co.uk Please state what design you wish to see and include your deliver y details

Clearcraft

01279 731621

Design and Refit

Make Christmas Easy with Stackable Furniture

As you gear up for the busiest period in the year, why not make life easier when catering for those big Christmas par ty bookings with easy to store stackable furniture?

Foldable banqueting tables are the perfect solution to create a comfor table par ty atmosphere when more diners than usual are expected Trent Furniture’s great value range of contract grade Banqueting Folding Tables are available in diameters of 92cm, 120cm, 153cm and 183cm, meaning they’ve got ever y par ty size and seating configuration covered Not only that, they couldn’t be easier to fold and store away at the end of the evening

CardsSafe

The Harrow Steel Stacking Chair provides the perfect dining com panion to our banqueting tables and is equally simple to stack and store Available in a great range of finishes and upholster y, you ’ re sure to find the ideal option to match your décor scheme Or for a touch of luxur y, why not opt for the elegant Buckingham Aluminium Stacking Chair?

To find out more about how investing in stackable furniture will help create a merr y Christmas and a happy new year when staging events, please call 0116 2864 911 or fill in our contact form at www trentfurniture co uk

Protecting Assets

Lock in Our Old Prices Today!

contract

There are many benefits to using CardsSafe in bars, restaurants and pubs:

Managing customer tabs

• Help ng to increase spending, therefore profits

• It is a significant deterrent for walkouts

• Offer s protection against credit card fraud helps to build trust!

• Pays for itself by reducing c harge bac k and walkouts

Until Januar y 2023, CardsSafe unit rental will remain at just £9 95 per month

We have been helping restaurants bars pubs golf courses and other venues to securely retain their cus tomer bank cards while they run a tab for almost twenty years

Since we introduced rental contracts in 2008, we ’ ve kept our prices as low as possible at just under a ten ner a month and this has never increased However due to significant increases in both our cost of goods and related costs we plan an increase in Januar y 2023

Our existing customers will continue to benefit from our low prices, so if you ’ re considering CardsSafe for your business, or need additional units, lock in at just £9 95 per month (per unit) for the duration of your

No data capture required to use

• Customer s have peace of mind that the r bank cards are kept safely, and they keep the unique key!

“Turnover increased significantly after CardsSafe was installed, and the system easily pays for itself ” Siobhan, The Prodigal London CardsSafe is affordable! Each unit contains ten card drawers that can be hired for just £9 95 per month

Each hire comes with customer ser vice troubleshoot ing and a number of free replacement keys Additional units can be added at any time

For more information, please visit www.cardssafe .com Or contact the sales team on 0845 500 1040

because

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

David will also be on hand to give

charge) suppor t through our Sprowts4Mentoring system, to analyse , ever y single week, your business performance figures giving you weekly analysis and concise repor ts, with appropriate guidance , to optimise your business’s Sales, Profitability and Staff Management

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 man age 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,

According to the Local Data Company, overall vacan cy rates in Great Britain were at 14 1% in the first quar ter of 20221 The pandemic has exacerbated the structural issues which have been impacting the retail real estate sector over the past few years Rental leas es were changed between landlords and their tenants

Consultant?

can help your business to succeed

so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business

And YES Covid19 changed a lot of things We need to learn from those things!

Right now we are experiencing massive increases in the cost of the raw materials that we buy both Food and Drink We will take that fully into consideration When was the last time that you fully and meticulously cost ed out and priced correctly ever y dish on your menu both Food and Drinks?

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter your Restaurant Consultant will work on with you and improve with you

MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development

We have a ver y good record in helping Hospitality business owners to implement processes that improve how they manage their people , which in

turn benefits the owners as well as the Team Members themselves

We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive , pleasant and ‘’retaining’’ working environment

MARKETING

We will help you build a workable , planned Marketing Strateg y We don’t do fancy, posh or expensive we just recommend what our experience says will actually work for your business

It’s no longer enough to rely on word of mouth and repeat business You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing cus tomers

From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online adver tising to print design Promotions and offline adver tising your Hospitality business should be constantly working on all things Marketing’’

If your business is actually struggling, or if you just feel that it could be doing some things better give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer) when David will discuss with you what could be achieved if you ask us to work with you

to Find the

By Julian Reilly Proper ty & Franchise Development

and the government’s ban on forfeiture leases meant that the range of proper ty available remained limited More recently, landlords have been more receptive to negotiation, however the current cost of living crisis means there are plenty of challenges facing those searching for premises to open a new business

It's all about being able to recognise when a proper ty is valued fairly advises Julian Reilly, Proper ty & Franchise Development Director at international desser t parlour franchise Creams Cafe His tips on sourcing and negotiating premises for your expansion will provide more options to you PRIME VS AFFORDABLE

Prime location that’s always been a buzz word in proper ty Of course , we want the best location for our new business, but how do we justify the balance of price with the benefits the location offers? One of the best ways to maximise your profit potential through your location is to be methodical about evaluating these benefits Moving down the road and out of your prime radius could significantly reduce your occupancy costs whilst enabling you to still have similar trade access, as well as a comparable community and cus tomer demographic Analyse local market data along side key performance indicators of other successful locations to find that perfect balance Remember, bal ance is key as whilst a proper ty may be less expensive a poor location is vir tually impossible to turn around, even with the best team!

One aspect you should not compromise on is the condition of the premises Landlords can sometimes tr y to push the cost of any repairs and work that needs to be done onto the new tenant With a cheap er location might come more features that need fixing, so keep an eye on those and don’t inherit the previous tenant’s failure to repair Ask for a schedule of condi tions a full breakdown of the state of the premises from the landlord It is also wor th finding out if the unit is proposed for a Full Repairing and Insuring (FRI) lease These types of leases are common in the com mercial proper ty lettings market and will mean that you, as the tenant, are responsible for all costs of repair and insurance If an FRI lease is proposed, ask for a schedule of conditions which will limit your liabil ity for any damages

DON’T LET AMBITION BE YOUR DOWNFALL

If you are planning on launching multiple locations, avoid expanding too fast, both in terms of number of proper ties and geographical area Whilst it is tempting to have as many locations within your por tfolio as pos sible , each location must thrive and stand alone as a profitable entity Ensure you are mindful about each proper ty you invest in and that it will benefit you, the reputation of your brand and the surrounding commu nity

Launching, or investing in, a business that requires a bricks and mor tar presence tends to bring with it more considerations than if you are star ting from a home office Whether it is a restaurant or a hair salon, choose a premises that will work for your business as

it grows You will be tied into your prop er ty for a minimum term and there is nothing worse than bursting at the seams with two years left on a lease Similarly, don’t over extend yourself just because you fall in love with a space larger than you real istically need

COMMUNITY DEMOGRAPHICS

So once you ve found your perfect balance between location and price , what else should you consider?

Pivotal to creating a return on investment is whether your location can maximise oppor tunities for trade during busy periods It is impor tant to consider how popular the area is during different times of the day and with whom, so your business is open and staffed appropriately Don’t just rely on your personal knowl edge of the area you must research the local market data to effectively plan You’ll be able to use this to predict times of the day or week you expect to wel come in different groups of the community You ll be able to operate efficiently and therefore gain a great reputation locally because your business is ready for fluctuations in customer numbers For instance , at Creams, we use market data prior to our first opening weeks of a restaurant and following that the data from our EPOS system makes it easy to amend and monitor stock orders accordingly

THE CHANGING FACE OF THE HIGH STREET

Othman Shoukat, Managing Director of Creams Cafe since 2020 has valuable insight into the changing dynamic of proper ty locations Coming from an invest ment banking background, he completed his master’s degree in real estate at the University of Cambridge with a specialism in retail real estate

“Retail proper ty usage has been leaning towards leisure , recreational and socially led sectors due to evolving consumer behaviours and structural shifts In par ticular, consumers seek a holistic customer experi ence placing greater impor tance on intangible touch points Cer tain sectors have also been disrupted by e commerce channels, compounding the usage shift This is evident in how the UK retail high street land scape has changed over the last decade This has had broader implications for entrepreneurs searching for premises and cer tainly impacts our planning for Creams locations,” says Othman

Director at Creams Café (www.creamscafe .com)

(CONTINUED FROM PREVIOUS PAGE)

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