CLH News #248 December '22/January '23

It is ver y refreshing to lead our front page with repor ts of hospitality and licensed on trade growth predicted in the coming years

Nobody would deny the difficulties the sector has faced during his past turbulent three years

I have my opinions on lockdown which I sometimes have to “moderate”, and those ridiculous two years of lockdowns, tiered lockdowns, restrictions, followed by inflation, rising energ y costs and increased interest rates

So what are the takes on this? Well to quote Charles Darwin: “It is not the most intellectual of the species that sur vives; it is not the strongest that sur vives; but the species that sur vives is the one that is able best to adapt and adjust to the changing environment in which it finds itself ”

Adjusting to a changing environment Our lead stor y encapsulates much of that Lockdowns have changed the work culture with a hybrid of working from home , or working par tly at the office and par tly at home , which has presented the sector with an oppor tunity to offer itself up as “workspaces” This makes even more sense now since workers are having to face rising energ y costs while working from home

Also, we are seeing a ver y significant and ver y quick rise consumers opting for healthier lifestyles, increasingly choosing low and low alcohol options and vegan, vegetarian and flexitarian cutler y choices

To be fair, suppliers and the sector generally have been equally quick to embrace this I remember (quite a few years back) interviewing one of Britain’s top chefs Phil Howard, who said at the time that 25% of their menu was now vegan or vegetarian I note that home deliver y is highlighted as a threat to the sector but I know through speaking with operators at trade shows just how much they have been quick to embrace this too

So the signs are there that in the coming years the , perhaps streamlined hospitality sector will enjoy significant growth!

And on that note I would like to take the oppor tunity to thank readers, and adver tisers who make this publication possible a ver y happy Christmas and a wonderful prosperous 2023

Once again I would ask the favour - we want more Twitter followers !!!

So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www.catererlicensee .com

Peter Adams

Pubs & Bars Enjoy “Record Year of Growth” as Revenue Grows 134%

as ever to eat and drink out, but with so many challenges not of their own making, some city-centre businesses face a make-or-break Christmas ”

WORLD CUP BOOST

England’s game with France in the World Cup Quar ter Finals, brought a much-needed boost to pubs and brewers, with an estimated 28 million pints sold, 6 million during the game alone bringing a 28% boost to the sector wor th £26 million

Health initiatives, the repor t adds, are now engrained in government legislation as businesses with more than 250 employees are legally required to display calorie information on non-prepacked food and soft drinks as of April 2022 Additionally, alcohol consumption is generally declining as consumers are becoming more health-conscious, exemplified by the 30% growth in production of zero or low-alcohol beers in the last two years

THREATS FROM DELIVERY & SUPERMARKETS

activity in the pubs and bar s ndustr y has returned to pre-pandemic levels in 2022, follow ng a record-setting number of deals in 2021 JD Wether spoon plc is the largest industr y player, ma ntaining an 8 9% market share

• Demand from takeaway and fast-food restaurants is expected to grow in 2022-23, fuelled by busier consumer l festyles , heavier workloads , and c hanges in preferences to favour eating and dr ink ng at home

• The pubs and bar s industr y is expected to exper ience steady growth n the coming year s with revenues forecast to grow at a C AGR of 2 2% over the five year s through 2027-28 reac hing £22 3 bi lion

The repor t follows recent repor ts highlighting sector growth despite the storm currently engulfing the industr y, in par ticular inflation, energ y costs and rising interest rates

“BUCKING THE TREND”

A repor t earlier this month by Barclaycard revealed that Bars, pubs & clubs saw higher year-on-year growth in October due to gatherings to watch major spor ting events, Esme Harwood, Director at Barclaycard said : “Bars pubs & clubs are bucking the trend – they enjoyed a strong early November thanks to the rugby cricket and Formula 1 There’s a good chance this growth will continue as football fans gather to watch the later stages of the World Cup

Another repor t, by industr y insight specialists CGA and Wireless Social revealed that Pubs, restaurants and bars have already made a good star t to the festive season, par ticularly in Britain’s major cities

“STEADILY BUILDING BACK”

The new ‘Top Cities’ repor t reveal that sales in the four weeks to 19 November were ahead of the same period in 2019 in eight of Britain’s 10 most populous cities Across the 10 cities, sales growth totalled around 4% in line with the Coffer CGA Business Tracker which shows like-for-like sales +5% higher versus 2019 levels Six of the 10 cities also recorded an increase in device log-ins likely driven by the star t of the festive season but a promising sign that city-centre footfall is beginning to return to pre-COVID-19 patterns in most cities

CGA client director Chris Jeffrey said: Restaurants, pubs and bars have steadily built back from COVID-19 turmoil over the course of 2022, and these latest figures are encouraging for the key festive season The World Cup, Christmas markets and par ties should all deliver good footfall and spending, but the costs crisis and prospect of more rail strikes cast a shadow over the crucial final weeks of the year Consumers are as keen

However, with business experiencing extremely difficult time , longerterm more will be needed to keep the beer flowing, says the British Beer and Pub Association

Speaking Ahead of England’s Quar ter Final match against France , Emma McClarkin Chief Executive of the British Beer and Pub Association said: “This match’s Saturday-night slot will hopefully deliver good trade for pubs, with people able to head to their local early to secure a spot and cheer on the Three Lions The World Cup has been providing a boost to beer sales and if England manage to see off France this will hopefully continue

“Pubs need this as they continue to weather what was already set to be a difficult winter, with rising energ y costs and the cost of living crisis and their outlook fur ther dampened by news of rail strikes over the usually busy festive period

“Whilst the tournament won’t be able to make up for an extremely difficult trading environment, we ’ re hoping it will at least provide some shor t-term uplift to the industr y and continue to lift the spirits of the nation ”

SECTOR “GOING THROUGH A PERIOD OF CHANGE”

Notwithstanding the above , the industr y is, Gerald Edelman’s repor t says “going through a period of change in response to evolving consumer tastes and preferences, which are shifting towards healthier options, such as low and zero alcohol, and ‘premium’ options, such as craft beers and premium lagers

With the average craft beer costing 20% more than a standard pint of beer in the UK, this is expected to be a highly lucrative trend for operators that diversify their menus to include these options Recent economic developments such as rising household costs and energ y bills are expected to put fur ther strain on the industr y with an increasing number of customers choosing to cut back on nonessential spending

CONSUMERS INCREASINGLY HEALTH CONSCIOUS

The repor t also highlights how the sector has embraced “market Trends” as consumers become increasingly health conscious, leading to the expansion of pub and bar menus to incorporate vegetarian, vegan, and gluten free options

The repor t also highlights the threats the sector with demand from takeaway and fast-food restaurants is expected to grow in 2022-23 fuelled by busier consumer lifestyles, heavier workloads, and changes in preferences to favour eating and drinking at home

Fur thermore , industr y revenue is expected to be constrained by strong price competition from value supermarkets selling low-cost alcohol The possibility of a long-term recession and rising costs continue to be a key threat to the sector, with customers being less likely to go to pubs and bars and more likely to consume food and beverages at home for a lower price

STEADY GROWTH IN THE COMING YEARS

The sector can look forward to increasingly steady growth in the coming years according to the repor t “Positive Sector Predictions” reveal that pubs and bars industr y is expected to experience steady growth with revenues forecast to grow at a C AGR of 2 2% over the 5 years through 2027-28, reaching £22 3 billion; although growth may be slowed by the possible recession in the medium term Pubs and bars which offer food and ‘premium’ alcohol options are expected to perform par ticularly well during this period

Food for Thought as Omne Research Reveals

Consumers Still Hungry for New Eating Experiences

alty and boosting a venue ’ s reputation – as 42% of consumers will recommend sustainable venues to family and friends 2

#3

Leading

sis Food inflation is up 18 8% YoY (up from 15% in August) and soaring energ y and labour costs combined with rising staff pay (+10% over the last twelve months) has added heat to the kitchen

In contrast to these pressures, Unchar tered Waters focuses on oppor tunity and the impor tance of the new

The repor t shows that 39% of consumers have not visited a new hospitality venue in the last year However there is still a clear hunger for ‘ new ’ compared to 2021 – as 62% of consumers are now more likely to tr y a new dish when out 1

In the full repor t, Omne reveals five key actions that food and hospitality operators can implement to fit in with consumer ’ s mid-crisis desire for new:

#1 QUALITY IS KEY

When consumers are offered a choice between a cheaper meal that is greater value for money or a more expensive meal that is better quality, over two thirds (65%) opt for the latter Quality and value for money are inter twined in the minds of consumers 44% of consumers define value for money as “something which is good quality” – whereas only 13% define it as “the cheaper option” Premiumisation is an effective way for operators to tap into this attitudinal shift

#2

DEMONSTRATE ETHICAL AND SUSTAINABLE THINKING

Sustainability is rising up the agenda for modern consumers Omne’s research reveals that 79% of consumers agree , or strongly agree , that a venue ’ s sustainable practices have become more impor tant than a year ago Sustainability is a tangible driver of business growth Visible sustainable practices pay dividends in driving loy-

A LITTLE GOES A LONG WAY

Experience is ever ything in hospitality Consumers notice when venue s put in extra effor t

64% of consumers agree that being able to tr y new food items enhances their overall going out experience – and 91% consumers describe having new or different food choices as “ more impor tant” to the overall eating experience compared to last year

#4

ENHANCING THE VALUE FOR EXPERIENCE

Experience amplifies the value of the products And Omne’s research shows that it is also a key driver of loyalty and repeat visits – with 67% of business leaders ranking experience as second only to ser vice as the most influential driver of consumer visits in 2022

#5

ESTABLISHING INNOVATIVE COLLABORATION WITH SUPPLIERS

Supply chain issues and rising costs are increasing the pressure on venues Omne’s data shows that 53% of venues are considering working with fewer suppliers or rationalising their supply bases

When asked how suppliers could help food and drink operators, the answer was overwhelmingly through competitive pricing (74% of all respondents) – with this figure rising 10% YoY The full repor t details the most decisive pillars of a Supplier-Operator relationship – and explores how operators can grow more lucrative relationships in the face of rising costs

Anna Massey Strateg y Director at Omne said “These are challenging times for food and hospitality businesses But as this repor t shows when the market changes new oppor tunities for growth emerge And there is a clear opening for the businesses who focus on consumer ’ s growing desire for ‘ new ’ New menu options, new experiences – and a renewed approach to sustainability ”

To access the full insights, contact Charli Garner, Director of Hospitality Brands, at charli garner@omne agency

Nearly Two In Three Restaurants Are Missing Booking Opportunities Enabled By Social Media

As

And

restaurant if t had gone viral

• More than one-th rd of Gen Z (36%) have visited a restaurant just so they could post about it on their own social accounts

• Plus , this generation will go to great lengths to visit these dest nations , with 92% willing to travel to visit a social media famous venue

Crucially, however, the study found that for Gen Z, making the decision to visit the hottest new restaurant they spot on socials depends on whether they can book there and then:

Social

and this figure almost doubles to 47% for Gen Z diners The ‘Making Booking Social’ study of 2,012 UK consumers aged 16+ looks at the oppor tunity to turn social media from a resource for restaurant discover y into a powerhouse for bookings

Going viral on social media can change the game for restaurants –par ticularly with video content on newer platforms like TikTok gaining potentially hundreds of thousands or even millions of views:

• Almost half of socially-savvy Gen Z (49%) have visited a venue just because it had gained fame on social media

• More than 1 in 5 Br its (21%) and 38% of Gen Z would spend more in a

Over half (56%) say they find restaurants they want to visit on social media, but don't get around to making a booking

Almost 2 in 3 (58%) Gen Z Brits say they’d be more likely to book a restaurant they found on social media if they could reser ve directly on the platform

Booking data from the guest experience and retention platform reveals that while reser vations through social media platforms have increased in recent years, the figure is still extremely low According to SevenRooms’ research, almost two-thirds of the UK’s top restaurants don’t take any direct bookings through channels such as Instagram Facebook and TikTok2

For restaurants, this is as easy as enabling a ‘Reser ve ’ button on their Instagram or Facebook page – when linked through to a direct booking platform reser vations can be set up and taken through social media in a matter of minutes

wor th a huge £857 million a week3 to the hospitality sector – if it is capitalised upon Danilo Mangano, Managing Director, International at SevenRooms, comments: “Following a turbulent time , and especially as we approach the crucial festive period, restaurants must do all they can to capture diners From longstanding platforms like Facebook and Instagram to newer players like TikTok and BeReal, social media is an integral par t of restaurant marketing to build both brand awareness and loyalty with diners, par ticularly with the highly-valuable younger generation

Fundamentally, however, social media should not just be a vanity exercise; it should be leveraged to increase bookings wherever possible “Reser ve ” or “Book Now” buttons via Instagram and Facebook through platforms like SevenRooms should be prominently featured on profiles allowing followers to make reser vations without ever leaving an app In addition, operators who leverage a direct reser vations solution are able to capture valuable guest data including email and phone number that helps them grow their guest database automatically When used to its fullest capability, social media can drive more reser vations, more orders and ultimately more revenue for any hospitality operator ”

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on ever y three urinals operated, simply by switching to waterless technolog y

These findings have been released by Smar ti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memor y leading to water shor tages and drought measures across the UK

The savings are possible with the installation of Smar ti Environmental’s ecofriendly waterless Vor tex triple seal valve (TSV), which has been designed to cut urinal running bills by over half at the same time as eliminating bad urinal smells and blockages commonly experienced in flushing urinals

Ending the need for water, the eco-friendly, retro-fit Vor tex valve typically saves 100 000 litres of clean water and 105kg CO2 per urinal per year It also prevents airborne infections caused by flushing urinals, which have been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid-19, influenza and norovirus

The Vor tex TSV fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solution on the market

Utilising an eco-friendly bio-block enzyme ring and integrated bio-tablet that breaks down uric acid and bio film proteins, the valve not only makes urine PH neutral - a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes

With the ability to be fitted in under a day Smar ti s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the minimum of fuss enabling hospitality businesses to function even during periods of water shor tages

Visit https://smar tilimited

the chance for restaurants to capture the always-online Gen Z audience is seemingly too good to miss With an average of £68 02 spent per week in restaurants, pubs and bars, they are spending 68% more than the average consumer3 Given there are an estimated 12 6 million Gen Zs in the UK, the generation is

With the Office for Budget Responsibility forecasting that the UK economy will be in recession until the third quar ter of 2023, new research from Novuna Business Finance has found that the prospect of stormy seas ahead in the coming year is prompting eight in 10 small businesses to take for tifying action

The research tracked responses of over 1,200 small business owners and senior decision-makers across their countr y ever y year since 2019 It found that not only has this propor tion taking actions to strengthen their business increased this winter (+4% year on year), but the measures being taken have become increasingly defensive This contrasted significantly with the more confident, spend-related actions in previous years

FOCUS ON COST REDUCTION

Looking at cost reduction steps, the results showed that the propor tion of businesses focused on reducing fixed costs reached a four-year high, with just over a quar ter (26%) looking to action this This was an increase of 9% year-on-year, and +7% compared with pre-pandemic levels Similar increases were seen this year in the propor tion looking at budget planning (17% up from 11% in both 2021 and 2019) and the propor tion looking for back-office efficiencies/streamlining (10% up from 6% in both 2021 and 2019)

SPEND ACTIVITIES TAKE A BACK SEAT

Meanwhile , looking at measures that involved active spending, the picture appeared quite different to both last year and in pre-pandemic times While taking effor ts to increase new business and sales remained the most common measure been taken to bolster these enterprises, the propor tion looking to do this (29%) was down 3% on last year and -9% on pre-pandemic levels Similarly, the propor tion looking to offer new ser vice lines and products fell to 18% (down 4% year-on-year and -6% lower than 2019)

The propor tions also fell when it came to investing more money in marketing (12% -1% on 2021, and -4% on 2019), increasing adver tising spend (12%, -1% on 2021 and -5% on 2019), and improving the digital capabilities of the business (8%, flat on 2021 but -3% lower than in 2019) In addition, the propor tion looking to build up their financial reser ves was at a four-year low of 17%

PRECAUTIONARY MEASURES MOST LIKELY IN HOSPITALITY SECTOR

In the hospitality sector in par ticular some of the differences became more pronounced still with large

swings in the propor tions prioritising cost-cutting instead of active investment

Here , the propor tion of businesses looking to reduce fixed costs increase 10% year-on-year to 35% and 9% since pre-pandemic levels The propor tion looking to invest in new business was far below the national average of 29%, with only 22% viewing this as a priority for the next few months Those looking to increase brand awareness with adver tising fell 14% from pre-pandemic levels to 16% (-4% on 2021), along with the number of small businesses looking to train and hire junior staff (-9% since 2019)

Jo Morris Head of Insight at Novuna Business Finance comments: “Rising inflation, record-high energ y costs, and a sustained and prolonged period of uncer tainty is contributing to unprecedented levels of pressure for small business owners Many are currently taking hits to buffer customers and clients, absorbing increased production and energ y costs in the hope price rises will settle at some point Understandably within this context, the desire by business owners to strengthen their businesses will increase What is interesting is the impact of not just this period, but the culmination of the last four to five years, is prompting a switch to the back foot comparatively with the outlook pre-pandemic

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“For ever y small business in the next 18-24 months there will be extreme challenges that will require difficult and impor tant decisions to be made by their leaders It has never been more impor tant to have a plan that can char t a course through the storm, and well beyond, to inform immediate decisions as they arise

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Hospitality and Leisure: Survival of the Staffed

It is no secret that the hospitality and leisure (H&L) industr y has faced unprecedented challenges in recent years From forced closures due to pandemic-related restrictions, to staff shor tages and soaring energ y bills, it is little wonder that some operators are struggling to cope

The largest challenge facing the industr y is that of recruiting and retaining staff A repor t by accountancy firm, Menzies LLP, has revealed that a lack of skilled workers from baristas to hotel managers and chefs is holding the industr y back, and with staff beginning to look elsewhere for more rewarding work as the cost-of-living crisis hits, businesses in the sector are struggling to remain viable In fact, a hospitality and leisure thinktank, led by Menzies, found that most hospitality employers said that they had been forced to close due to staffing issues, and some felt that wage inflation was also a par ticular issue

With 1 288 million unfilled roles within the H&L sector, according to

By Chris Maloney, par tner and head of hospitality and leisure at accountancy firm, Menzies LLP (www menzies co uk)

data from the ONS, repor ted in UKHospitality’s Workforce Strateg y, it is little wonder that employers are facing significant staffing and recruitment challenges However, with some innovative thinking around building a brand and implementing a structure that suppor ts staff in a rewarding long-term career, businesses could reverse their situation to become an employer of choice

To succeed in attracting staff in a climate of low unemployment, employers need to put together a compelling and competitive offer, seeking to implement changes both internally and externally as they do so For example with many candidates looking for work that empowers them and allows them to have a positive effect on the world around them, employers need to create career paths with this in mind; adapting practices and developing a brand with a social purpose

Potential applicants are looking to work with businesses that not only understand the world around them, but the experience of being an employee within the H&L sector This can also help to retain employees, as employers seek to understand how they compare to others in the sector Listening to the workforce and acting on appropriate feedback is one way to ensure that recruits find their new roles motivating and skilled staff feel respected and valued

Employers should also be aware of external processes that could help to attract and retain staff These can be as simple as considering the business’ hiring strateg y and reaching out to new employment pools, perhaps to candidates who will require a little more training than origi-

nally anticipated With the right suppor t from their employer, these newcomers can flourish and stay to pursue their careers

Additionally, changes to immigration policy in both 2021 and 2022 now allow employers to recruit skilled workers from overseas Whilst the UK may be facing a shor tage of staff, the world is made up of people who are willing to work, and there are a number of routes available to employers to engage with them For example , the Youth Mobility Scheme visa allows young people between 18-30 years from par ticipating countries to live and work in the UK for up to 24 months In addition, as par t of the Australia-United Kingdom Free Trade Agreement there are pathways for workers from Australia to live and work in the UK for a set time period

Finally, it is well wor th considering internal practices, such as the approach to staff development, internships and par tnering with local colleges and universities, which may provide hospitality courses

Implementing a robust training and development programme will also act as a draw for candidates from all walks of life Careful career structuring, combined with a sensible approach to pay that allows the business to remain viable , could help employers to build a strong reputation within the industr y, attracting and retaining workers over time

In the face of unprecedented challenges and disruption, attracting and retaining the right staff, in the right roles, is a key ingredient for success Employers should examine their businesses both internally and externally and focus on building a brand with staying power

Christmas Rush & World Cup Bring Hospitality Sales Boost

Pubs, restaurants and bars have made a good star t to the festive season par ticularly in Britain’s major cities, with England’s progression in the World Cup adding a fur ther boost, however, but high inflation and rail strikes continue to make trading conditions ver y challenging

The new ‘Top Cities’ repor t, compiled by hospitality research exper ts CGA by NielsenIQ and connectivity solutions provider Wireless Social shows sales in the four weeks to 19 November were ahead of the same period in 2019 in eight of Britain’s 10 most populous cities Across the 10 cities, sales growth totalled around 4%, in line with the Coffer CGA Business Tracker which shows like-for-like sales +5% higher versus 2019 levels Six of the 10 cities also recorded an increase in device log-ins likely driven by the star t of the festive season but a promising sign that city-centre footfall is beginning to return to preCOVID-19 patterns in most cities However, the soaring price of energ y, food and other costs is putting both hospitality businesses’ margins and consumers ’ spending under severe strain With Britain’s rate of inflation reaching 11% in October most operators’ city-centre sales are still well behind the levels of both 2021 and 2019

The ’Top Cities’ repor t combines CGA’s sales data with Wireless Social’s check-in statistics to provide a ‘vibrancy’ ranking of the top 10 cities Manchester tops the list for the third time in a row, with doubledigit sales growth It finished ahead of Glasgow and Birmingham which features in the top three for the fifth successive period At the other end of the rankings London is bottom for the four th period in a row, though sales and check-ins here continued to move closer to preCOVID levels

CGA client director Chris Jeffrey said: “Restaurants, pubs and bars have steadily built back from COVID-19 turmoil over the course of 2022, and these latest figures are encouraging for the key festive season The World Cup, Christmas markets and par ties should all deliver good footfall and spending, but the costs crisis and prospect of more rail strikes cast a shadow over the crucial final weeks of the year Consumers are as keen as ever to eat and drink out but with so many challenges not of their own making, some city-centre businesses face a make-or-break Christmas ”

The World Cup 2022 Spending Repor t1 by VoucherCodes co uk predicts that 27 7 million consumers will watch the World Cup during the Quar ter-Final stage from their homes pubs bars and restaurants

Hospitality sales are predicted to hit £98 million as 6 4 million fans prepare to head out and watch the quar ter-final stage from their local hospitality venue It’s expected that pubs, bars and restaurants will sell 16 3 million pints as the final eight teams fight for a place in the semifinal stage – a 44% increase on the number of pints poured during the Round-of-16 games (11 3 million)

Maureen McDonagh, SVP International and Managing Director at VoucherCodes co uk, commented: “2022 has been a tough year for the hospitality sector, as consumers continue monitoring their spending amidst the cost-of-living crisis However, it’s encouraging for pubs, bars, and restaurants to see fans are still getting behind The Three Lions while spending responsibly

“There are plenty of ways hospitality venues can drum up fur ther busi-

ness throughout the later stages of the tournament Whether it’s offering pre-booked VIP seating, discounts on food for large groups, or providing drinks packages during the game , its impor tant venues offer value for money to the predicted 6 2 million customers who are planning to brave the cold and watch matches from outside of their homes ”

Julian

CEO of Wireless Social, said: “There is continued

consumers to go out and visit their favourite hospitality venues, which we ’ re seeing in this latest repor t The much-needed footfall and trading boost on the back of the World Cup and the festive season is extremely welcome indeed However the industr y is still fraught with challenges not least by the threat of the rail strike action and the cost-of-doing-business crisis, and the new year ahead is going to be ver y tough for the sector as it continues on the path to recover y ” THE SERIES OF ‘TOP CITIES:

Sustainability, Cobotics and Hygiene Habits

The Cleaning Show 2023 returns to ExCeL, London, from 14-16 March 2023 to demonstrate the ver y latest advancements in cleaning technologies and provide unmissable learning and sourcing oppor tunities for the cleaning and hygiene sector, which together with the waste industr y is one of the biggest sectors in the UK wor th nearly £59bn and employing 1 47m people

The show, organised by the British Cleaning Council and Quar tz Business Media, is set to attract more than 100 cleaning suppliers with the likes of Jangro Numatic Makita UK, Karcher UK, Nilfisk and SC Johnson Professional among those confirmed to exhibit And, with more than 7,000 senior cleaning professionals set to attend from across the contract cleaning, facilities management (FM), healthcare , hospitality, retail and public ser vices sectors, it is no surprise that the event has become the largest and longest running exhibition in the UK dedicated to cleaning hygiene and facilities management

A CHANCE TO LEARN FROM INDUSTRY EXPERTS

Alongside a growing list of Europe’s leading cleaning suppliers confirmed to showcase their latest technologies and innovations on the show floor, The Cleaning Show Conference will also return Welcoming the industr y ’ s leading exper ts, the conference will offer a place to discuss and debate the big issues affecting the sector A full programme of speakers and topics will be announced in the coming weeks

Also returning after a successful debut in 2021, the Cleaning & Suppor t Ser vices Association will once again host the CSSA Innovation Showcase The dedicated pavilion is designed to highlight and celebrate the industr y ’ s most innovative cleaning products ser vices and initiatives Among the big trends anticipated to take the spotlight the theme of sustainability will return to help operators minimise their impact on the planet Cobotics and the evolution of robotic technolog y to suppor t the cleaning process and tackle the ongoing resources challenge will also play a key role alongside healthy buildings, where the Internet of Things (IoT) enabled dynamic resource applications will transform operations

With a focus on creating the Future of Cleaning, businesses and organisations operating throughout the industr y can enter their innovations via the CSSA website by 30 November 2022 Prior to The Cleaning Show the CSSA will hold an Innovator's Pitch with a panel of leading industr y exper ts who will review and inter view all entrants and select those to be exhibited at the Innovation Showcase itself For fur ther information on submitting an entr y, visit https://www cssa-uk co uk/

Registration for The Cleaning Show 2023 will open on 1st November 2022 To register your interest to attend and find out more about this year ’ s event, visit https://cleaningshow co uk/london/

£98 MILLION HOSPITALITY WORLD CUP BOOST in an additional boost, England’s progression to the World Cup Quar ter-Final stage is predicted to bring in a combined £281 million for retail and hospitality venues across the nation, according to a new repor t

Ross, founder and

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4 in 5 Bars Plan to Increase Ranging of No and Low Alcohol Drinks in 2023

More than four in five bars plan to increase their ranges of no and low alcohol drinks in 2023 to capitalise on consumers ’ interest in healthier drinking, new research shows

The ‘Leading the Way in No/Low Spirits’ repor t, produced by hospitality research exper ts CGA by NielsenIQ and leading non-alcoholic spirits brand CROSSIP reveals a wide variety of insights to help bars and suppliers achieve more growth in 2023 Its exclusive sur vey of bar professionals indicates that two thirds (67%) have increased their no and low alcohol offering in the past 12 months, and even more (82%) will do so over the next 12 months

Nearly nine in ten (88%) bars now offer no or low alcohol drinks, the sur vey shows and a significant propor tion (75%) of team members consume these drinks personally Two in five (41%) professionals think no/low spirits will see the fastest growth in the next five years, putting it well clear of other categories like beer (24%) and wine (23%)

The repor t from CGA and CROSSIP also highlights the many benefits to bars of a good range of no and low alcohol spirits especially for the growing number of drinkers who want to moderate their intake Four in five (80%) bar staff agree that their primar y target for no and low alcohol drinks are those who are not teetotal, and a similar number (78%) think the categor y adds new occasions to people’s drinking habits, rather than replacing current ones

The repor t offers insights into more aspects of the no and low alcohol drinks market, including:

• Price Bar tenders think a no/low alcohol spirit and mixer should cost an average of £6 62 compared to £7 45 for an alcoholic version

• Innovation… Nearly a third (30%) of bar professionals think the no/low alcohol categor y is currently the most innovative par t of the drinks market

• Training… Bar staff who have received training have significantly higher knowledge and confidence in the no/low categor y

CROSSIP founder Carl Anthony Brown said: “It’s clear from this repor t that bars are rapidly expanding and improving their no and low alcohol menus The days of a single alcohol-free beer in the fridge or spirit on the back bar are long gone , and no/low options now stand toe-to-toe with their alcoholic counterpar ts in the range and variety they offer Bar tenders are the true pur veyors of new trends in the industr y, and we at CROSSIP are proud to be suppor ting them with this research

Dave Lancaster, client director at CGA, said: Bar professionals are helping to make the no and low alcohol categor y one of the most dynamic par ts of Britain s drinking-out market Alongside consumers rising awareness of the range of quality of drinks that are available , it puts this segment in prime position for more success throughout 2023 Understanding consumers ’ needs, optimising range and innovating in flavours and ser ves will all boost bars in what is set to be another tough and competitive year ”

The ‘Leading the Way in No/Low Spirits’ repor t from CGA and CROSSIP is available to download in full and for free at https://cgastrateg y com/leading-the-way-in-no-low-spirits/

Price of Pint Could Reach £20 Warns CAMRA

The

Responding to research published by Frontier Economics (on behalf of the British Beer and Pub Association) which concludes that

said:

“This repor t clearly shows just how the perfect storm of rising costs, soaring energ y bills and customers tightening their belts is putting the future of the UK s beloved locals – and the breweries that ser ve them – at risk

“Without help, pubs will be operating at a 20% loss which is frankly unsustainable Pubs, clubs, breweries and cider producers are in an impossible position If the Government doesn’t extend suppor t with energ y costs when the current scheme finishes in April next year, we expect to see massive price hikes or pub closures to stem the costs

“Just this weekend we have seen even more small brewers shutting up shop This has devastating effects on consumer choice Pubs are cornerstones of our communities, bringing people together and helping to tackle loneliness and social isolation We can’t risk thousands of our locals closing for good because they can’t afford to pay their energ y bills

“That’s why C AMRA is calling on the Government to commit – now – to extending energ y bill suppor t for hospitality businesses beyond April to save our locals

Energy Costs Set to Sink UK Pubs and Brewers, New Data Shows

In a new repor t by Frontier Economics, produced for the British Beer and Pub Association, calculations showed energ y bills returning to their regular rate post-March would put pubs and brewers at a loss of 20% on average

The repor t showed energ y costs were currently the biggest threat to their viability, and would be even more lethal when the relief scheme ended in April This was on top of cost inflation across other par ts of their businesses food and drink, to key commodities and wages were contributing to profit margins being erased

Based on an extensive analysis of industr y repor ts, accounts and interviews with pub operators and brewers as well as a full review of the wider economic context from August to October 2022, the repor t noted how businesses had already made changes to mitigate against cost inflation where possible; from changing menu options to reducing opening hours It flagged that energ y costs were still hitting businesses hard and rises post-March simply could not be guarded against and would be crippling

In addition to illustrating the immense pressures facing the brewing and pub industr y, the repor t – produced in advance of the Autumn Statement – lays out different routes for inter vention from Government to save businesses from closure , from extending the energ y suppor t package to reform of the business rates system

Tim Black, Associate Director in Frontier Economics retail and consumer team said: “Recent economic shocks of Covid, Brexit and the war in Ukraine have put sustained pressure on businesses Our analysis shows the pub & brewer y sector is facing a combination of surging costs – primarily energ y, but also raw materials and wages – and falling demand, as consumers reduce their spending in the face of severe cost of living pressures

While there are different impacts across businesses and uncer tainty on the outlook, the underlying economics of the sector makes absorbing these shocks incredibly difficult – and some firms will struggle to survive ”

Aside from the repor t, individual pubs and breweries across the countr y have also repor ted cases of poor practice and profiteering by energ y suppliers in recent months Some suppliers have sought to make money outside the restriction of the cap through increasing prices on other par ts of bills or cancelling contracts at shor t notice , in some cases businesses have struggled to find suppliers because they have been deemed to be ‘too vulnerable’ as businesses

Gemma Gardener who runs The York Hotel, a pub with rooms in Morecambe: Not only have our energ y bills extor tionate , but our supplier has also added on extra unexpected charges outside of our standard rates as well, from a £2k installation fee to doubling our daily hire charge unexpectedly

We have tried to switch suppliers but been rejected, and the only reason we re able to keep going is because our pub company is helping us through We re struggling with our bills but so are our customers as

well and so we re being squeezed at both ends We ve even star ted offering free food to encourage customers to come in and buy drinks

“Not knowing what we’ll be charged month on month is incredibly scar y, this isn’t only our business but our home as well but we ’ re at the mercy of our energ y suppliers If it’s this bad now I dread to think what it will be like when the energ y relief scheme ends come April ”

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “A long-term guarantee that energ y costs and contracts will be fair and reasonable come the Spring cannot come soon enough for our pubs and brewers They are planning now for the months ahead and need assurance that bills won’t rocket and completely wipe out profits

“This repor t demonstrates the unique position our sector finds itself in, vulnerable to cost inflation across the entirety of its supply chain and acutely conscious of declining consumer confidence and wanting to avoid increasing prices for struggling customers It shows how we have tried to remain resilient but that there are simply no fur ther means for brewers and publicans to absorb costs

“We are urging the Government to take seriously consider the impact rocketing energ y costs will have not just on the businesses that have to pay them, but the communities they are embedded in and ser ve across the entirety of the UK These figures paint a stark, ver y grim picture of what is to come if our sector does not make the cut for extra suppor t come the 1st of April

Train Strikes Set to Cost Sector Workers £15m in Lost “Festive Tips”

is

The trade union representing

on 13, 14, 16, 17 and 24 – 27 December, as well as 3 and 4 Januar y, and 6 and 7 Januar y As a result, the hospitality industr y is due to lose over £1 5bn in sales during what is meant to be the busiest weeks of the year, according to UKHospitality

There has been a lot of repor ting on the impact of cancellations, refunds, and sales – but ver y little on the impact it has on those with boots on the ground in the industr y, at a time when cost-of-living is at the highest it’s been in 41 years

Arguably the busiest week of the year for the industr y, and the first year since covid with no restrictions – this industrial action could, Tipjar say, be

According to Tipjar hospitality staff saw an average loss of 17% in tips for hospitality staff on recent train strike days throughout October and November

This loss will be equivalent to roughly -£15M loss in tips in December alone , as the national tipping market is wor th £3bn a year

The impact that that extra £35/£40 has on those that are more vulnerable in our industr y is huge It could be the difference in someone being able to feed their families, or giving their kids presents at Christmas Tipjar said “While we align with workers speaking to improve pay and conditions, our job is to represent some of the lowest-paid workers whose income is directly related to footfall in their pubs and restaurants This strike action could have a devastating effect on hospitality workers ”

UK hospitality staff could stand to lose out on £15M in tips due to train strikes scheduled in December, according to data from tipping platform Tipjar

train workers

planning industrial action

devastating for those businesses (and their staff) who are hanging on a financial thread

Next Step in Keeping Business Costs Down

Digitising the

The margin for error with orders being exchanged on pen, paper, voicemail or WhatsApp is too high Wrong, misheard, or misspelt orders cost money and reputations If anybody has been watching The Bear, the recent US TV drama about a top chef who takes over his brother’s neighbourhood restaurant in Chicago you’ll have seen the repeated scenes of increasing frustration when orders are delivered in the wrong quantities

As our industr y prepares for a difficult few seasons, Choco, the industr y ’ s No 1 global ordering platform, has launched to the UK restaurant and supplier market

Choco can enable both suppliers and restaurants to make ever y possible financial and process efficiency, improving margins and strengthening the digital food chain

Choco’s app allows suppliers to offer customers a fully digital ordering

Order Process with Choco

By Alex Kiely, General Manager of Choco UK (https://choco com/uk/)

process, replacing the ‘gut feel, phone and paper list’ system All available products are shown on the interface in real time , giving chefs the confidence that in a few clicks they can know exactly what products they are ordering and at what cost This is hugely impor tant, with inflation soaring and food costs changing on a daily basis, the platform provides transparency to chefs for accurate budgeting

Food waste on the restaurant and supplier side is also adding to economic worries, and it is also leading to more of a focus on creating more sustainable environments Currently 30-40% of food produced goes to waste each year and nearly three-quar ters of that waste happens in the supply chain before consumers are involved Waste is the third-largest driver of climate change If food waste were a countr y, it would be the third largest in carbon dioxide emissions on the planet

We estimate that, when using the Choco app, restaurants are saving on average 1 27 kilos ever y week by reducing their ordering mistakes and saving up to two hours ever y week by improving their efficiency in the kitchen

THE SUPPLIER PERSPECTIVE

Shaun Henderson, founder of Henderson Seafood, the Brixham-based, sustainable and ethically sourced fish supplier to the restaurant industr y is using Choco “We use it as a platform for our customers to buy online from us We typically take 50 orders a day WhatsApp or phone can be prone to human error, but Choco eliminates that It saves time for our customers as they simply tick box what they want, the order comes through to us, we process it, and the invoice is automated, saving us even more time Onboarding has been quicker than ever imagined and we were up and running within two weeks - two thirds of our orders are already coming through Choco Customers have really taken to it Choco has really changed the way we do things and we couldn’t be happier ”

THE CHEF’S EXPERIENCE

London's Fitzrovia district ser ving a seasonal menu of modern British cuisine , uses Choco I ve never come across an online food ordering platform for restaurants before , so when I was introduced to Choco I loved the concept We’ve been using the platform for a few months now and it’s truly transformed the way we do things 99% of our suppliers use the platform We can see in real time what is available , and we can select exactly what we want any time of the day It not only saves me approximately 20 minutes at the end of each ser vice , but it also cuts out the human error, so I now get exactly what I ordered

Previously, when done by phone , I could be waiting around to speak to someone , then I could read something out wrong or the supplier could have noted it down wrong so with Choco we both know exactly where we stand so it’s a more seamless efficient experience ” Find out more about him and Choco UK at https://choco.com/us/stories/life-at-choco/london-launch https://choco com/uk/ contact@choco com

UKHospitality Launches Guide to Recruiting ‘Untapped Potential’ of over-50’s

the job market

People over 50 years old have been historically underrepresented in hospitality businesses and with an additional 1 million workers over the age of 50 in the UK workforce by 2025, businesses should be ensuring their recruitment practices allow them to recruit from this pool

The new ‘Hospitality Guide to Recruiting Workers Aged 50+’ developed by UKHospitality in par tnership with the Government s over-50s Ministerial Taskforce , highlights that:

1 Job adver ts should ensure imager y is age diverse and includes older workers, use language that doesn’t deter older workers, and emphasise employer benefits that may appeal to an older worker, such as flexible working

2 Recruitment effor ts should also be targeted where older workers are more likely to see them This includes job boards targeted at older workers, using social media platforms like Facebook and physical advertising, such as on bus stops

3 Adaptions to the workplace need to be made to ensure workers over 50s feel valued and comfor table This could include adapting uniform policies, offering the oppor tunity to advance their skills, highlighting oppor tunities to progress and promoting flexible working arrangements

UKHospitality Chief Executive Kate Nicholls said: With hospitality continuing to deal with staffing chal-

lenges, it’s essential that businesses do all they can to appeal to ever yone in the job markets

“For far too long, the over-50s have been under-represented in our workforce but there is real untapped potential there to fix our workforce challenges

There is so much hospitality can offer, with its flexible working hours and the social element to our sector, and we need to get this message out there

Greater focus on recruiting in this area of the job market can lead to greater numbers of older workers taking up the exciting career oppor tunities hospitality offers These are simple steps that businesses can take but it has the potential to deliver many times over Small changes to recruitment processes and subtle tweaks to our practices within the workplace could make a big difference

“This guide is one of many steps UKHospitality is taking to increase our focus on this age group and what they can bring to business, and was identified as a priority area in our Workforce Strateg y

“I’m delighted we ’ ve been able to work with The Phoenix Group and the Government on this impor tant document and I hope it makes a tangible difference for businesses and the new workers they recruit as a result

Taking Steps Towards A Sustainable Future For Hospitality Businesses

guide those working in the sector to net zero by 2040, it’s clear the topic of sustainability is only going to grow

Yet, while the appointment of a chief sustainability officer might not be possible , there are other steps hospitality businesses can take today to help foster a sustainable future One of the ways that pubs and bars off the mains gas grid can unlock significant reductions in their carbon emissions is through the transition to sustainable fuels

UNDERSTANDING YOUR OPTIONS

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

With busy pubs and bars requiring a fuel source that offers increased reliability and a controllable flame for cooking, Futuria Liquid Gas can be utilised for a variety of uses, such as hot water, heating and cooking requirements In addition, Calor’s range of storage options, including underground tanks, which can be hidden out of sight, means there’s a solution for ever y business

Available in a 100% blend, bulk Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up to 80%4 compared to conventional LPG For businesses keen to demonstrate their reduction in carbon emissions the Green Gas Cer tification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, hospitality customers, while also highlighting the amount of CO2 saved

THE FUTURE WITH CALOR

As

To find out how Calor can help you reach sustainability targets, visit www calor co uk/hospitality

The UK food industr y has a real appetite for tech It’s adventurous Many of us know that digitising our business is not optional anymore

Chris Bassett, Head Chef at Por tland, a Michelin starred restaurant in

Staff Shortages This Christmas for 62% of Hospitality Businesses

Three quar ters of operators say they are expecting a shor tage of kitchen staff and 74% say they are expecting not to have enough front of house staff this Christmas Over 60% (62%) said they were expecting a shor tfall in both

The new findings from major sector initiative Hospitality Rising in par tnership with hospitality research consultancy KAM, highlight the ongoing challenge of recruitment and staffing within the hospitality industr y – with 69% of hospitality operators noticing an increase in the number of people leaving hospitality in the last 12 months

In response to the sur vey of hospitality businesses, the majority said vacancies not being filled was having a significant impact on the welfare of their current team members (79%) the quality of the customer experience (79%) as well as sales and turnover (65%)

In a bid to tackle the problem operators are implementing a series of measures to reduce the impact on customers this Christmas, including increasing staff wages (70%) and reducing covers or adapting ser vice times (46%) Others repor ted not carr ying out private events such as par ties over the festive period or closing for periods of time

“By working collectively

#RiseFastWorkYoung campaign, has already proved its effectiveness – driving 17 000 applications via our dedicated jobs board in its first three weeks

“We’ve been blown away by the suppor t we ’ ve received so far with over 300 businesses including global brands and some of the world’s most successful hospitality leaders backing our campaign “However in order to keep up momentum and drive the next stage of the campaign we need more operators to come on board and more companies to pledge financial suppor t Hospitality is nothing without people and we are determined to work together to ensure the best and the brightest are attracted to the industr y to ensure a bright future for the sector ”

Katy Moses, founder/MD of KAM says: “Customers tell us that they’re excited about the upcoming festive season and despite the cost-of-living crisis many intend to put more effor t into Christmas 2022 because of the disappointment of the last two years It’s hear t breaking, albeit sadly not surprising, that staff shor tages continue to limit the vitality of the Hospitality sector with customer ser vice levels, employee engagement and sales being impacted The research really highlights the critical role which Hospitality Rising is playing in attracting new people to the sector ”

To find out more information about Hospitality Rising or to get involved in the campaign, visit https://hospitalityrising org/

Download the sur vey results here: https://kam-media co uk/wpcontent/uploads/2022/11/Hospitality-Rising-The-Current-State-of-Play-Oct-2022 pdf

Direct Your Anger at Rail Operators- Union Boss Tells Hospitality Leaders

strikes set to hit the countr y this month will cost the sector £1 5 billion on strike days, similar to the level of disruption caused by the Omicron Covid-19 variant last year

In a letter to hospitality and retail associations, Mr Lynch said that while “ you face disruption to your business at this critical time the private rail businesses we are in dispute with will not lose a penny ”

The union is called a series of strikes scheduled to place on 13, 14, 16, 17 December as well as 3, 4, 6, 7 Januar y, with strikes taking place during the hospitality sector’s busiest period

High street bosses once more urged all par ties to hash out a resolution to the dispute on Tuesday, with pleas that jobs and businesses were hanging in the balance

Analysis by UKHospitality has revealed that the fresh wave of rail

Hospitality businesses have already seen large-scale cancellations, which are unlikely to be rescheduled and will have a devastating impact on the sector and its workforce at the most critical trading period of the year

Just a week ago the British Beer and Pub Association, British Institute of Innkeeping, Night Time Industries Association, Mayor of the West Midlands Andy Street and the Association of Town and City Management wrote an open letter to the negotiating par ties in the rail dispute stressing the urgent need for a resolution

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “The weeks leading up to Christmas are the busiest of the year for pubs, and they were looking forward to trading normally for the first time in three years but news of these strikes have dealt a serious blow in an already critically difficult economic climate Ever y day we go without a resolution is another day of damage to the industr y, with cancellations being made and Christmas par ties called off

“Our industr y desperately needs a boost this Christmas and so we are urging all par ties to find an urgent resolution to rescue this festive

season from ruin for our pubs

According to Mr Lynch, ministers have bailed operators out of strikes for a total of £318m, not giving companies any incentive to settle the disputes

“As it is the government which is clearly prolonging this dispute with their taxpayer funded bailout for the private train companies you would clearly be justified in asking what similar steps it will be taking to compensate your businesses ” Lynch wrote

The Rail Deliver y Group said the RMT’s “rhetoric seeks to diver t attention from the ver y real consequences of their actions” on hospitality businesses

Train operators were presently paid a fixed fee of 0 5 per cent of costs to run ser vices for the government, with small additional payments linked to demanding targets on punctuality, reliability and other measures, a spokesperson said

“Even if that fee were to be removed entirely, it would not come close to funding the pay rise we want to give our people”, they said

Instead, we need the RMT to work with us to agree the long-overdue reforms which will unlock a fair deal, improve ser vices and secure the industr y ’ s long-term future ”

Mark McCulloch, founder of Hospitality Rising and Campaign Director, said: “This research brings home the stark reality of the workforce crisis in hospitality and the absolute need we have for bold and creative ways to solve it

via initiatives such as Hospitality Rising, we can bring more people into our dynamic and rewarding industr y and ensure that we aren’t leaving revenue on the table due to a shor tage of staff The first phase of Hospitality Rising, our

Mick Lynch general secretar y of the train drivers union RMT has told hospitality businesses to direct their anger at rail operators for the for thcoming rail strikes

Photo from Steve Eason (f ic kr)

Suzy Lamplugh Trust Report Reveals That 44% of

Female Respondents Had Experienced Harassment Whilst Working in the Night-time Economy

Ever yone has the right to be safe at work Yet a new YouGov sur vey conducted by the Suzy Lamplugh Trust and suppor ted by Peoplesafe for National Personal Safety Day 2022, has found high levels of violent, aggressive , sexual and unwanted behaviours perpetrated against employees working or on their way to work in the night-time economy

The findings show that women are more likely than men to have experienced harassment within or on their way to their workplace , with 44% of women having experienced harassment compared with 26% of men In the majority of all repor ted cases of harassment (83%), the perpetrator was a man These statistics highlight the shocking prevalence of violence against women and girls within the workplace

No one should be a victim of violence , aggression, and harassment in the workplace However, of the 1768 night-time economy workers surveyed, a shocking one third (34%) had experienced some form of unwanted behaviour whilst working or on their way to work and 15% of respondents had experienced sexual harassment (28% of women)

Of respondents who had been harassed, 60% had never repor ted their experiences to their employer, commonly citing a lack of faith that action would be taken Likewise , three quar ters of respondents who had been harassed whilst working or travelling to work in the night-time economy had not repor ted their experiences to the police

These findings speak to the need for employers to take all reasonable steps to combat harassment within the workplace and for urgent legislative change to criminalise and prevent such unwanted behaviours both in the workplace and in public spaces

Based on the findings of this repor t the Suzy Lamplugh Trust is making the following policy recommendations:

For the government to suppor t the Worker Protection (Amendment of Equality Act 2010) Bill that would legislate for a preventative duty and require employers to take all reasonable steps to stop workplace sexual harassment while also protecting women from sexual harassment from third par ties

The government should work with specialist ser vices to ensure there is a national framework on tackling harassment that can be implemented within businesses This framework would build on best practice from initiatives such as the Women’s Night Safety Char ter21, including rolling out bystander training22

Legislative change is urgently needed to ensure individuals’ right to safety within public spaces It is imperative that the Government suppor ts proposals to make public sexual harassment a standalone offence

The Government should urgently ring-fence funding for women and girls’ safety on public transpor t across the UK and continue funding for safer public spaces such as through the Safer Streets Fund Transpor t ser vices must provide regular safe routes home from work such as 24hour transpor t systems

The Government and employers should collect and publish data on the prevalence of workplace harassment, including sexual harassment, and the impact on those who experience it to suppor t more victims

For employers to publish their personal safety policy If employers do not have any policy in place , such as the one advocated for through Suzy’s Char ter, they should consult with specialist organisations such as the Suzy Lamplugh Trust to introduce one

Suky Bhaker, CEO of Suzy Lamplugh Trust, says “We are extremely concerned by the findings of our research, which demonstrate that harassment of night-time economy workers is widespread and underrepor ted, with women being more likely to experience harassment than men Testimonies from victims indicated a lack of faith in both employers

and the police to tackle these behaviours and take repor ts seriously This is not good enough We urge the government and employers to take all reasonable steps to stamp out workplace harassment via a robust legislative framework, policy and suppor t to help shift the per vasive culture of abuse within the night-time economy Ever y employee deser ves to be free from violence , aggression and harassment”

Naz Dossa, Peoplesafe CEO and BSIA Chair of the Lone Working Group says: “A decisive legislative response to this issue is long overdue We need to finally shift the dial on the impor tance of employee personal safety and are collectively calling on employers and government to work together to achieve a step change in how working people are protected Our own Peoplesafe research, commissioned earlier this year, found that harassment in par ticular verbal and physical abuse is all too common across ever y industr y sector, with significant gender difference – 27% of male employees experience harassment, rising to 38% for female employees This problem is clearly not confined to the night-time economy sector and the message is clear All employers, across the board, should now ver y seriously consider the need to go beyond existing legal requirement and tick box compliance to provide the level of safety and peace of mind that is a basic employee right ”

MP Wera Hobhouse says, “Ever yone has a right to feel safe in their workplace and the work that the Suzy Lamplugh Trust does to help ensure this is vital Unfor tunately, we still have a long way to go to ensure that the problem is eradicated What is needed is a culture shift so our understanding of acceptable behaviour ensures that staff at all places of work are safe Notably in the night-time economy, where workers are potentially more vulnerable , protections must be especially stringent

“My Private Members’ Bill recently passed its Second Reading in the House It aims to prevent sexual harassment in the workplace by forcing employers to ensure that their workplaces are safe This Bill, alongside the work of organisations like the Suzy Lamplugh Trust I hope will star t the culture shift we desperately need”

Time to Invest in the Skills of our Nation’s Pubs and Hospitality Businesses

for

“Times have never

members and the wider hospitality industr y, but the resilience they have shown over the past 3 years has demonstrated the immense appetite for the experience that they deliver, one that cannot be replicated anywhere else

Read the letter at https://tinyurl com/3p9smsan

OiLChef Wins Prestigious Best Kitchen Innovation Award

Congratulations

The OiLChef device is a small accessor y that fits inside your Deepfr yer and will double the life of your fr ying oil, saving you up to 50% on oil purchasing This is not a filter!

OiLChef is vir tually maintenance free , takes 3 seconds to install and only needs to be replaced ever y 3 years FDA Approved technolog y, and winner of “Best Kitchen Innovation Award UK 2022” the OiLChef device is vir tually unbreakable and maintenance free

The OiLChef device is now available for fish pans and can cost as little as one pound per day and guaranteed for 3 years!!

“Whilst they face huge challenges with rising energ y costs and double-digit inflation across all areas of their businesses they also have the power to be a key par t of the economic recover y, providing thousands of jobs and career oppor tunities like no other sector can

“With the right investment in these small businesses at the hear t of their communities in ever y village , town and city, they can be a driving force for employment and rapid career growth, levelling up ever y area of the UK

“They have been recognised as a unique and critical par t of our communities and our economy by Government throughout the pandemic and they now need the breathing space to be allowed to begin their own recover y, to the benefit of the entire nation ”

Spotlight On Security

Hospitality venues could soon be legally required to devise and provide specific security plans for a terror attack

Richard Winstanley at BFT Automation looks at the role of Hostile Vehicle Mitigation as par t of a protective security strateg y

“The devastating Manchester Arena bombing in 2017 sparked calls for the Government to consider the responsibility of public venues in protecting their visitors in the event of a terror attack

The Protect Duty Bill sets out to do just that and took a step closer to becoming legislation when it was included in the Queen’s Speech in 2022 While it has yet to progress through Parliament, once it passes into law venues with a capacity of more than 100 people will need to devise and provide specific security plans for a terror attack

This will require a thorough over view of a hotel or pub’s security operations and, as hostile vehicles have become increasingly relied on by those seeking to launch an attack, it’s impor tant to consider Hostile Vehicle Mitigation (HVM) as par t of a protective security strateg y

ASSESS THE RISK

The process of introducing HVM should begin with a risk assessment and some examples of what this should include are:

1

This includes looking at any weak areas that may be par ticularly vulnerable

2 An investigation of the local environment

The surrounding roads are likely to have an impact on the threat of HVM For example , vehicles approaching the proper ty will need an area of run up in order to build up speed, so if this is denied by the ver y nature of the road layout, the risk is reduced

3. Parking considerations

If the introduction of security barriers are likely to impact on access to parking facilities, there are measures that can be taken to address this, such as the use of automated bollards that can be lowered to allow entr y

4 The immediacy of any threat

In circumstances where a venue is made aware of a clear and present threat to their premises, it’s possible to hire temporar y security products while you search for a permanent solution

These are just a few examples and manufacturers and installers of HVM solutions are well placed to suppor t security teams in the risk assessment process if needed

CONSIDER YOUR OPTIONS

There are numerous HVM solutions which range from automatic bollards and HVM street furniture to static columns and temporar y barriers

If rammed by a truck travelling at speed, conventional barriers may slow the vehicle , but could still be displaced beyond the point of impact and strike anyone in the immediate vicinity The simplest and most versatile solution is to install cer tified anti-terrorism bollards, either fixed or retractable , which offer protection without impeding on the movement of pedestrians and cyclists

The Government-backed Centre for the Protection of National Infrastructure (CPNI) is a useful star ting point to find out more about the range of bollard options available: www cpni gov uk Plus the Perimeter Security Suppliers Association (PSSA) which has a dedicated hub of information purely on HVM: https://hvmhub com/about/

Installers and manufacturers can advise on practical details that will influence what make of bollard a security team decides to use such as the ground conditions at a site and the placement and spacing of bollards in relation to pedestrian movement

The threat of terrorism in the UK remains serious and, even without the changes likely to be imposed by the impending Protect Duty Bill, hospitality venues reviewing their protective security strateg y will need reassurance that the measures they’re taking will go far enough to protect themselves against an attack

Whether it’s mitigating against an act of terror or any other serious crimes where a hostile vehicle could be used, HVM can play a significant role in protecting proper ty and, most impor tantly, your staff and customers ”

A member of the PSSA, BFT Automation is a manufacturer and distr ibutor of entrance automation tec hnology that controls access for people and vehic les in commercial, residential and urban environments

Longest-Serving Publican in Birmingham’s

Gay Village Receives 25th Anniversary Award

The

raises thousands of pounds for local charities and good causes ranging from Birmingham’s Dog home to Macmillan Cancer Suppor t Andy discovered his love of hospitality as a boy when he helped out at the working men ’ s club, where his dad was chairman, and has been in the industr y since leaving school

Says Andy: “Birmingham has changed out of all recognition in a really positive way from when I took over The Fox in 1997

Nuneaton born-and-bred Andy has played a central role in Birmingham’s gay scene since taking over The Fox 25 years ago Not only has The Fox provided a safe , welcoming space for LGBTQ+ people but Andy helped stage the first Birmingham Pride in 1997, and the pub has par ticipated ever y year More recently Andy was a co-founder of the campaign to create Birmingham s HIV and AIDS Memorial and spearheaded the fundraising drive for it

One of the last remaining Victorian pubs in the gay village , The Fox prides itself on filling the role of a traditional community local offering a friendly meeting place for LGBTQ+ people of all ages and their friends in Birmingham Known as the ‘little

t’, it

Dispelling the Myths About Good Cellar Hygiene

Following the opening of their new 13,500 sq ft Trafford Park facility, sister companies Chemisphere UK and Beer Piper International are working on a drive to educate the industr y on the impor tance of good cellar hygiene and to dispel the myths that it’s a complicated process

The two companies have a unique proposition – Chemisphere are specialists in providing the hospitality industr y with premium detergents and accessories for ware-washing, beverage dispense system sterilisation and kitchen hygiene , whilst Beer Piper provide advanced beer line cleaning systems This means that complete bar & cellar solutions are available all under one roof

Chemisphere developed the world’s first purple beer line cleaner changes colour if the line is dir ty when it remains purple you can be confident that your line is absolutely yeast and bacteria free This product revolutionised beer line cleaning and continues to do so today with both manual cleans and automated cleans

As publicans and bar managers struggle to maintain their ever-increasing workload in these difficult times, automated beer line cleaning systems such as Beer Piper have taken the stress out of a little-loved, yet essential, task The Beer Piper unit is programmed, meaning it does all the hard work for establishments during

Chemisphere

Both companies now look forward to continuing to execute their growth plans with Chemisphere UK focusing on expanding their product range and Beer Piper International on the launch of their new BP5 beer line cleaning machine which will utilise Chemisphere’s game changing powder-based product

Visit www chemisphereuk com and www beerpiper co uk for more information

their opening hours One of the distinctive features of the Beer Piper system is the Dispense Line Beer function which gives the option of saving much of the valuable beer that until now, was simply poured down the drain ever y week when doing a manual line clean

and Beer Piper continue to invest in new equipment and develop a wider range of products Wilf Worsley, Operations Director at Chemisphere said “ our research and development depar tment are hard at work and strive to lead the industr y through new product development We are the home of several pioneering products and we continue our mission to educate the industr y on the impor tance of maintaining high hygiene standards of their dispense equipment and glass hygiene to ensure optimum quality of their dispensed products

longest-ser ving publican in Birmingham’s gay village –Andy King of The Fox on Lower Essex Street – has received a prestigious award to mark his 25th anniversar y at the pub The award from the pub s landlords, Star Pubs & Bars, also recognises the contribution The Fox has made to the community over the last quar ter of a centur y Andy has no intention of “calling time” yet and is now extending his lease in order to clock up a fur ther five years at The Fox

gay bar with the big gay hear

nur tures and showcases up and coming LGBTQ+ musicians and enter tainers from the area and

Back then, the windows were covered to prevent hostility towards customers Now there’s a lot less stigma, and many straight friends of our LGBTQ+ customers enjoy coming with them to The Fox, too I never thought for a minute I’d be here this long I’m still loving it, and The Fox and its customers are like a family to me I’m a traditional licensee at hear t and believe pubs fulfill an impor tant social function in suppor ting the people they ser ve as well as giving them good times ”

Comments Star Pubs & Bars’ area manager for Birmingham

Jacqueline Frow: “Andy is a fantastic licensee who is passionate about The Fox He’s made it a ver y special place and an asset to Birmingham It s an amazing achievement to keep any pub at the top of its game for so long It’s all down to Andy’s enthusiasm He cares about his customers and is always adapting The Fox to embrace the latest trends ”

Rising Insolvencies Are a Major Cause For Concern for the Hospitality Sector

The UK hospitality sector is going through tough times High inflation and the costof-living crisis have forced people to cut down on discretionar y spending and the rising input costs have eaten into the profit margins of businesses Due to this, businesses are forced to either reduce their margins or risk even lower sales Additionally the staff shor tages especially after Brexit have piled fur ther miser y on the sector

A repor t from IGD's Eating In Vs Eating Out has also forecasted that as many as 90% of consumers will tr y to save money when eating out next year in the wake of the falling discretionar y income In fact many restaurants fear that they won't be able to sustain themselves if they don't get suppor t from the government Many have said they'll be cutting their trading hours to save on energ y costs

As per research conducted last month, restaurant company insolvencies increased by more than half over the past year indicating how tough things are for restaurants

By Kunal Sawhney, CEO of Kalkine (www kalkine co uk)

at present The analysis, conducted by advisor y firm Mazars, showed that from 202021 to 2021-22, the total number of restaurant insolvencies jumped from 984 to 1,567, witnessing a 59% rise

In the quar ter to November, it added that the number of restaurants going bust jumped from 395 to 453

The repor t claimed that besides the soaring energ y and food prices, restaurants had been hit by a labour shor tage , specifically for skilled roles like chefs

The government has extended a suppor t scheme for energ y bills to businesses, significantly reducing their energ y bills However, the scheme will be in effect till April next year, and there's no clarity on the suppor t that restaurants will get after that Restaurant owners have been calling for more suppor t Some have also claimed that despite the suppor t scheme some energ y suppliers are charging more than they

Glasgow: City Councillors Pass Motion for Safe and Free Transport Home Hospitality Workers After

Glasgow City Council has passed a motion which will require hospitality businesses seeking an extended licence to provide free safe transpor t home for their workers past 11pm

Despite the sector pulling in hundreds of millions of pounds in revenue for Glasgow’s hospitality employers this year alone , many latenight workers (including nurses, cleaners and shop workers) are left to choose between walking miles home in the dark or forking out 2+ hours of wages to pay for a taxi home

The ‘Get Me Home Safely’ campaign was launched in 2021 by Unite Hospitality Glasgow after the Chair of the Unite Hospitality in Glasgow, Caitlin Lee , was sexually assaulted walking home from work after her employer - a five star hotel chain - refused to provide her a taxi home after a 12am finish

As well as organising workers to win safe and free transpor t home from employers, the campaign seeks to encourage local authorities to

make safe and free transpor t home for late night workers a requirement for new and extended alcohol licenses The campaign has already

been

ting

“I don’t want what happened to me to happen to any other worker, which is why we

“As the biggest local authority in the countr y passing GMHS in Glasgow would send the strongest message yet to late night workers and employers alike that transpor t home after a late night shift is fundamentally impor tant to their overall safety and working conditions

The responsibility for workers’ safety to and from late-night work should not fall on to the worker – it must be with the employers and politicians at all levels to ensure we are safe ”

How To Create A Compliant Labelling Solution To Meet Natasha’s Law

Natasha’s Law has significant implications for all businesses that produce foods pre-packaged for direct sale (PPDS) to customers on-site Together with putting customers at risk, those who don’t comply face the possibility of large fines and reputation damage , with longer-lasting consequences for customer numbers

It s created a product labelling challenge for food retailers But while our research found that all agree the regulation will make consumers with food allergies feel safer, many say they are finding it challenging to adapt their labelling processes

Handwritten labels open you up to the risk of human error, and preprinted labels can be costly and limit your ability to make any changes to an ingredient list - neither provide the speed, accuracy and flexibility of a digital, compliant food labelling solution

Brother has a strong track record of delivering tailored systems for the food ser vice and hospitality sectors and creating a solution for full ingredients labelling for PPDS food needn’t be complex or expensive

Our compact desktop devices make it easy to create long-lasting highresolution labels for allergen content ingredients barcodes branding

pricing

By Ged Cairns , Head of Auto ID at Brother UK

Depending on setup and menu size we offer businesses three types of solutions: a complete standalone solution with pre-built designs and prestored menus, a wirelessly connected tablet and app from one of our specialist software par tners, or a multipurpose PC-based solution that can be used alongside our free P-Touch label design and print software

One business benefitting from our multipurpose solution is café Common Ground, in Altrincham in the Nor th West

After the business star ted offering takeaway PPDS food for the first time , they used our Brother TD-4520DN professional network desktop label printer, alongside our free P-touch Editor software , which enabled them to design and print custom food labels, alongside logos, images and barcodes They simply connected the device to a laptop and printed off batches of labels for that day s products

To discover more about how to integrate food labelling solutions into your business, visit www brother co uk/food-labelling

Professional,

backed by Councils in Edinburgh, East Dunbar tonshire , Nor th Ayrshire , Falkirk and Dundee where workers are already star

to see the benefits of safe and free transpor t home past the last bus/train/tram

Chair of Unite Hospitality in Glasgow, Caitlin Lee said:

launched Get Me Home Safely For this campaign to succeed we need buy-in from employers, workers and politicians

The Source Trade Show Preview

Take a Bite Out of the Best the South West Has to Offer

With 2023 rapidly approaching, it’s time to plan how you ’ re going to find ingredients for your new menus, the best retail food and drink, and the equipment and ser vices your business needs to keep ahead of the competition Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attractions, catering business, supermarket or if your business is food and drink, the Source trade show is for you

The Source trade show will take place on Wednesday 8th and Thursday 9th Februar y 2023, at Westpoint, near Exeter There’s been a food and drink and hospitality show in this time slot in the South West now for more than 20 years This is one of the key times of year for buyers to seek out new suppliers of products and ser vices and, in par tnership with regional food group Taste of the West, this trade show will delight your senses with the latest flavours and ideas The Source is easily the biggest and best regional trade show in the countr y You’ll discover

ever ything a food or hospitality business could possibly want, from high quality ingredients, the freshest food and drinks through to foodser vice , kitchen equipment and designs stylish furniture and the latest EPoS and other business systems to keep your operation running smoothly

This is a two day oppor tunity for you to see what s hot in the fast-moving world of cuisine , network with colleagues, and pick up on the trends, business challenges and oppor tunities shaping the sector for 2023 Meet the Newcomers, who are new companies from the South West that have never done a trade show before Plus many exhibitors put on exclusive show offers that you can advantage of!

For more information about the show and to register to attend visit www.thesourcetradeshow.co.uk/welcome You can also follow the show on Twitter, Facebook and Instagram at @SourceFoodDrink

All

It’s Beginning To Taste A Lot Like Christmas- We Can Smell It In The Air

For Christmas recipes see our new selection developed for us by master chef Peter Gor ton littlepod co uk/our-recipes/

For that extra sparkle we are putting our chopped Vanilla pods into ice cubes adding a dash of luxur y to our cocktails

Of course , the Perfect Gift for the Passionate Cook is our store- cupboard essential, LittlePod tube of Vanilla Paste Tr y rubbing it into your turkey Put a squeeze into your morning porridge , smoothies, Coffee Vanilla is perfect for savour y dishes as well as the Christmas cake!

Fancy a vegan Christmas? Our products are suitable for vegans We are also kosher cer tified and this year we are proud to say that we are a ‘Made in Devon’ Trading standards Approved company Cheers to Olly and cheers to you All Look forward to catching up in 2023!

Vinicola Tombacco Achieves Equalitas Sustainable Winery Certification

Vinicola

has been awarded Equalitas

Cer tification, a globally recognised sustainability standard set for the wine sector which guarantees the winer y ’ s commitment to sustainability Tombacco, who’s wines are available in the UK through Lanchester Wines has announced the achievement following a series of both ongoing and new projects to address key sustainability issues The third-generation family business, which recently celebrated its centenar y year has implemented various practices across its wineries to minimise its impact on the environment

Solar panels are installed on Tombacco’s buildings which optimises the cost of electricity covering 10% of the company ’ s energ y needs and is the first step towards complete energ y autonomy An innovative Israeli-type drip irrigation system has been installed, that delivers just enough water and nutrients to the vines while minimising wastage And, Valoritalia, the Italian cer tification body, has rewarded 47 Anno Domini's effor ts with organic cer tification which in itself is a guarantee of attention and care to the highest standards

Fur thermore , Tombacco has introduced an employee welfare programme which, in the long term, will see them as recipients of annual awards for their good work and team building activities

Brothers Cristian and Andrea Tombacco are joint

owners of Vinicola Tombacco Cristian said: "Improvement is a path taken one step at a time and each step must follow a precise direction made up of shor t-term objectives that lead to more ambitious and prestigious long-term successes Ever y year we'll prepare a Sustainability Repor t setting out the improvement policies that we intend to put into practice , measuring the overall situation An independent body performs an audit to cer tify progress: this guarantees greater transparency, but also encourages businesses to show constant commitment and efficiency ”

"We know the path we have decided to take is a difficult one , but we do it with the awareness that this is the right one in order to stay faithful to our principles and guarantee future generations a thriving business like the one we are experiencing today,” concludes Cristian

The Equalitas standard focuses on the social, environmental and economic pillars of sustainability It’s a voluntar y cer tification procedure regarding wine sustainability with the aim of bringing together companies in the wine sector to promote one shared approach to sustainability For more information, please visit www equalitas it/en

For more information on Tombacco’s commitment to sustainability, please visit www rinomatatombacco it

Let Your Christmas Menu Sparkle with Just Desserts

With over 100 handcrafted desser ts already on offer, Just Desser ts Yorkshire have revealed their Christmas 2022 desser ts range Taking inspiration from those Christmas desser t classics, the new product range offers a unique twist on those traditional festive flavours we all love

The new festive trio includes:

MINCEPIE FRANZI

A sweet butter pastr y case filled with classic mincemeat, topped with franzipan sponge and finished with a dusting of sugar snow

GINGER & TOFFEE CHRISTMAS

PUDDING

Classic ginger sponge topped with an irresistible toffee sauce – a real winter warmer!

CANDY CANE CHEESECAKE

Digestive biscuit base with a white chocolate pepper-

mint ganache topping, finished with whipped cream and a sprinkle of crushed peppermint candy cane

Established in 1985 in the renowned Salt s mill Just Desser ts Yorkshire specialise in baking a range of over 100 quality handcrafted desser ts

Using the finest of ingredients, the Just Desser ts Yorkshire range includes a selection of over 20 large and individual luxur y cheesecakes, decorative gateaux and cakes tar ts and pastries – featuring a range of delicious fillings, the famous Yorkshire Scoundrel, puddings and crumbles and so much more

Widely available for distribution throughout the UK, Just Desser ts Yorkshire supply the hospitality and retail sector, including pubs, restaurants and hotels with the finest of desser ts https://just-desser ts.co.uk/

Padua’s

Tombacco

The

Garments needed to be smar t and professionally laundered with a strong emphasis on quality and brand image It had historically experienced a lack of consistency with ser vice levels from a range of suppliers creating complexity and additional administration pressures

Elis worked closely with Har ts Group to understand its key requirements at a site level It completed site sur veys and meetings with the management team of each restaurant This helped to identify the number and type of garments required and the number of wearers enabling Elis to work out a schedule that would fit the restaurants’ exacting requirements while offering a consistent level of ser vice As a result Elis was able to reduce the number of weekly collections and deliveries increase the amount of stock in circulation and combine all ser vices into one straightforward deliver y model This reduced the carbon footprint of the ser vices being delivered and unlocked fur ther

Laundry and Linens

Harr y Bown Director of Operations

Har t Group said: “Having worked with some well-known laundr y suppliers in London for many years it’s been refreshing to work with a supplier of Elis’ professionalism and quality It was impor tant that we streamlined our invoices and supply chain to remove complexity Laundr y and washroom ser vices have historically taken time to manage However, Elis has delivered on its commitments and caused no disruption to our operations during the transition ”

Textile and laundr y ser vices provider Elis UK (https://uk elis com) has par tnered with Har ts Group to deliver on laundr y and washroom requirements for all its London restaurants These include the modern Spanish Barrafina and Parrillian restaurant groups, the Mexican El Pastor chain and the historic Soho Quo Vadis restaurant and private members club

company required a range of products such as chef and front-ofhouse uniforms table linen kitchen linen and washroom ser vices

commercial benefits

Following the site visits Elis gained a strong understanding of the operational and logistical requirements for the group and was awarded the contract The ser vice cycle commenced as par t of a two-phase roll-out to suppor t the Group during the withdrawal of the incumbent suppliers

Har t Group was impressed with the thorough preparation and attention to detail that Elis has shown The ser vice has proven to be reliable and straightforward allowing the restaurant teams to focus on their core business operations rather than worr ying about the availability of laundr y Aurelija Sovaite , Operations Manager of Har t Group, said: “We chose Elis after reviewing several options and we ’ re ver y pleased by the attention to detail shown in the transition of the ser vices Visiting ever y restaurant and getting a full understanding of the needs and challenges of each has meant that the ser vice Elis has designed fits our requirements, reduces the number of deliveries and collections and offers true value for money As a result, I now spend little time of dealing with complaints in regards to laundr y and washroom ser vices, and we ’ re delighted to have selected Elis as our laundr y and washroom par tner ”

at

Hospitality Technology

Holidaymaker

When holiday park guest spending is at a premium it is time to look at new ways of working Gain a new competitive advantage with Holidaymaker, our integrated Guest Experience platform to upsell holidays, increase on-park spend and encourage direct re-bookings

Holidaymaker has been designed to help you engage with your guests from the moment their booking is confirmed, allowing you to deliver key information, upsell and market new oppor tunities to them and provide an exceptional guest experience before , during and after their stay with you

We have 24 Parks already using Holidaymaker and over 100 000 guest downloads to date

Our park owner customers are already

• Earning more from ever y booking by up-selling ser vices or promoting products or ser vices from local par tner s

Creating new revenue streams by promoting special offer s , caravan sa es , and late-season deals with push notifications

• Sav ng staff time and reducing costs by prov ding all their key information and messaging via their own branded app

Holidaymaker is jam-packed with functionality, and we integrate with some of the leading park booking systems to personalise app content, including RMS, Elite Dynamics, Prophet, GemaPark, ParcVu, and CampManager, as well as activity booking systems such as

BookWhen

Holidaymaker app is available for single parks but can also be used by park groups with the multi-park set up Manage all the information from one central CMS and allow your guests to select their park (and respective app information) when they download the app

Here’s just a few examples of what Holidaymaker can provide to you and your guests:-

Holiday countdown and payment reminder s

• Welcome pac ks and video FAQs

Push notifications – send messages directly to your guest’s smar tphone whenever you want to notify them

• Things to do, vir tual park maps and per sonalised guest itinerar ies

• Events and special offer s

• Holiday home sales module – display your odges and caravans for sale just like RightMove

New - Digital signage module – use one CMS to manage your app and digital s gnage content and update disp ay screens around your park from your head office Book a Demo to see how Holidaymaker technolog y can help you connect directly with guests and generate new revenue oppor tunitieswww holidaymakerapp co uk/discover

has been at the forefront of Fats, Oils and

Greases (FOG’s)

New

DrainMinor C (Combi Oven

Pump) Creates Considerable Interest

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

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

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 installation 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

ComPaCK GlassWasHErs

ComPaCK FroNT loadING dIsHWasHErs

ComPaCK Pass THroUGH dIsHWasHErs

• Electronic control with push buttons for high efficiency and easy to use

• 350, 400 and 500 basket machines available 120 seconds washing cycle

• Ecoclean control system for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Guarantees hot rinse thermostop

• Thermal protection for wash tank and boiler

• Light function button with self diagnostic

For all modEls

• Self-diagnosis with errors solution, precise setting of the detergent dispenser, different temperature setting for each cycle

• Ecoclean control system for partial clean water refill at every wash cycle (only with built in drain pump)

• Thermal acoustic double door

• New inclined and deep-drawn welded tank

• Door reinforcement brackets

• Adjustable rinsing arm rotation speed

• Fully stainless steel made wash and rinse arms for low maintenance, heavy duty, all corrosion resistant

• Removable double filtering system for wash and drainage cycle

• Electronic control DIGIT with temperature display

• 4 washing cycles

• Ecoclean control System for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Guarantees hot rinse thermostop

• Thermal protection for wash tank and boiler

• Built in softener (only on D50S and D55S)

• Colour coded function button with self diagnostic Evolute Electronic control with lCd display

• Electronic control with LCD display

• 4 individual programmable cycles

• Ecoclean control System for partial clean water refill at every wash cycle

• Built in drain pump included

• Complete with built in adjustable detergent & rinse aid dispensers

• Break tank – AA air gap – Wras approved

• Guarantee rinse temperature 85⁰C at constant pressure

• Self cleaning cycle on drain down

• Thermal protection for wash tank and boiler

• Built in softener (only on BT55S)

• Self diagnostic

Fryers and Oil

By David Chesshire , National Accounts

Operators should consider when purchasing a fr yer and their oil the oil capacity against production rate burner efficiency and recover y rate as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator

Blue Seal produce high performance thermostatic controlled gas & electric fr yers

Our Evolution range gas fr yers GT60 GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infrared technolog y radiating the heat into the tank, only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below

The oven is the cornerstone of any baking operation for caterers, licensees, and hoteliers Controlling the movement of air inside the convection oven coupled with the performance of steam generation ensures perfect heat distribution and the best baking results Whether it s a countertop oven to produce delicious snacks or full-scale ovens for busy kitchens MIWE offers the oven to suit your needs and to provide the bake quality you demand It s no wonder that top pastr y chefs request MIWE ovens for their five-star hotels

The MIWE range of convection baking ovens offer excellent quality throughout the entire product catalogue , with the benefit of gastronomic functions and auto cleaning to provide ovens that offer fantastic flexibility and energ y efficiency With a myriad of clever features to make baking a pleasure , programmable controllers to ensure consis-

the batter plates from continuous cooking and carbonising which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction

Moisture , fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life

The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product

tent results and an automatic cleaning system that allows you to clean your baking station overnight and save energ y with the auto-star t technolog y MIWE convection ovens are designed to offer bakers the solutions to meet their needs Its ovens also feature a variety of energ ysaving technolog y The MIWE eco mode ensures the right compromise of low energ y consumption and baking-readiness is assured in between baking processes

Evolution Fryers and Filter Units

The Premium Fryer and Bur ner System

The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more.

www.blue-seal.co.uk

Manager, Blue Seal (www blue-seal co uk)

Outdoor Spaces

Café Culture - Pavement Profit

We are an independent supplier ser ving the outdoor restaurant trade with supplies for outdoor seating areas We have some large clients including Gondola group along with many smaller cafe bars restaurants and public houses

We design and manufacturer our own windbreaks and use the best materials available For anyone looking long term that saves you money as you won t be replacing cheap internet impor ts next season It’s one area where it doesn’t pay to buy budget as the continual bumps and

scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job

We also supply Markilux awning which are some of the best made in the industr y and Uhlmann parasols another top rated German brand Bespoke goods are also a speciality with custom made menu holders waiter stations and planters all to you requirement If we can help you do drop a line to sales@cafeculture biz

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities For example when discussing predictions for the rise in al fresco dining in 2022, Janice H Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically they know the value of ever y seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats 20 extra seats mean for your business? Often they’ll find that, in a relatively shor t period of time , these outdoor areas can pay for themselves and continue generating revenue years afterward ”

The maths is simple; seating 16 people under a 4m x 4m parasol at an average spend of £12 50 per head equals £200 If you were to turn these 3 times a day

that would equal £600 If we multiply that by a realistic 4 days of the week, you ’ re looking at £2400 or £9 600 a month! Multiply that by 12 and your revenue would increase by £115k per annum

Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times

What s more , our zero deposit leasing options allow for payments to be spread over 2-5 years

So taking a 4mt X 4mt parasol with a moveable base , impor t, deliver y and fitting, the monthly payment over 36 months would be £184 09 or the weekly equivalent of £42 98 As such your potential R O I massively outweighs this no deposit figure What are you waiting for?! 01352 740164 www indigoawnings co uk enquiries@indigoawnings.co.uk

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

Products and Services

gluten free and available n 15 flavour s with two vegan var ieties

Ever yone can enjoy their delicious snacks which can cater for Keto, Vegan, Sugar Free , Gluten Free and Allergen Free lifestyles

The Safety Exper t has created an online Level 2 Food Hygiene course for hospitality businesses that enables staff to learn through video The course consists of videos that are filmed in real-life scenarios with practical examples The course is created and delivered by Natalie Stanton, Founder of The Safety Exper t Natalie is a Char tered Environmental Health Officer, food safety advisor and trainer

Natalie said: Presenting information in a visual way can increase knowledge retention That’s why I opted for video My mission is to bridge the gap between elearning and face-to-face training I want to retain the flexibility and affordability of online training whilst presenting information in a visual way to ensure staff learn and remember as much as possible I know now more than ever food businesses are experiencing a high turnover of staff It is essential that all of these staff are trained to work safely After all, a business is only as good as its staff

I’m passionate about helping food businesses to succeed by ensuring their staff are trained to work safely

My experience shows that training can t just be a tick box’ exercise To produce safe food and for a business to get a good food hygiene rating staff need to understand food safety This is only possible if they learn and retain knowledge from training

Having worked as a local authority EHO for over 11 years I’ve seen many examples of how poor staff training can impact a business During a food hygiene inspection, it only takes one mistake from a food handler to cost the business its 5-star rating For example; I’ve seen food handlers panic to get food into the fridge and cause cross-contamination by storing raw meat incorrectly The EHO can’t ignore this when calculating a food hygiene rating Effective training should help staff make the right decisions when it comes to food safety ”

To find out more:

www.thesafetyexper t.co.uk

info@thesafetyexper t co uk

See the adver t on page 9 for fur ther details

Fire Detection and Emergency Lighting Solutions You Can Trust

Authentic Spanish Sangria

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 sunshine 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 settings with no preparation or wastage , the can offers single-ser ve convenience 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 competition, the professional winetasting panel offered the following tasting notes: ‘’juicy cherr y and plum palate , with clove and cinnamon

heaters,

With

For

Those

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 reaction 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 forward to continued successes into 2023

With pre-mix drinks growing to be a hugely popular categor y par ticularly during the summer, sangria is a natural fit given the high levels of consumer awareness due to Spain being a major holiday destination for the UK consumer Solsueño sangria, Bringing Spain to the UK!

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

Design and Refit

Iconic Project Management. Commercial Construction Projects; On Time, On Budget, On Brief. Guaranteed.

Iconic Project Management

are on a mission to improve the reputation of the construction industr y We exist to help our clients turn their construction plans into reality It goes without saying that our clients are our number one focus We love solving their problems and delivering their projects What we love even more is to delight our clients by exceeding their expectations

Ever yone has a horror stor y of that building contractor who over-promised and under-delivered It’s almost considered standard practice to under-quote in order to secure contracts but we think that s counter-productive

Almost all our work comes from recommendations by people we ’ ve worked with in the past The reason that they are happy to recommend us is not necessarily that we quote the lowest prices and the shor test deliver y times but that we can be relied on to deliver what was agreed, by the agreed date

Our team has over one hundred years of experience between them We are exper ts at delivering restaurant and kitchen fit out projects Satisfied recent clients include Tim Hor tons, Poke House , Boparan Group and Yolk

Whether you are opening your first restaurant outlet or have a whole chain of pubs you want to fit out we can help you achieve your ambitions We’ll guide you through each step from establishing your brief procuring your design and selecting contractors, to managing the fit out

We promise to keep your budgets and timelines on track so that your restaurant or pub is perfectly ready on time for your grand opening Call us to talk through your project on 07775 543038 or email info@iconicprojectmanagement com If you d like to know more about us, or would like hints and tips on how to plan your project, check out our website at www iconicprojectmanagement com

10 Years of Mayfair Furniture

Furniture

Choosing individual pieces of furniture that complement both each other and your existing space can be tricky, timeconsuming and sometimes expensive That’s why at Trent Furniture we offer furniture packages designed to give you the perfect seating arrangement for your venue at great prices

perfectly paired with 12 upholstered Tall Boston Bar Stools For diners, our American Diner Package offers amazing savings on our fun and durable faux red and white leather American Diner range , with 10

bar and pub

Design and Refit

Additional Ranges as ILF Continue to Expand

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer 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 selection 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 specification, 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

Saniflo Provides a New CPD Offering

ing for Public Health Engineers, Mechanical Consultants, Architects Mechanical Installers and Specialist Resellers

The hour-long talk, which can be supplemented with a two-hour session of pump cur ve training if required, is designed to discuss and offer technical training on macerators and lifting stations for commercial and domestic buildings This CPD is par t of wastewater and drainage in the public health sector/mechanical engineering

By the end of the presentation, attendees will understand the challenges of gravity-fed drainage systems, be able to identify where and when to use a macerator or lifting station be able to navigate critical installation requirements and considerations, understand some of the key differences between the lifting station technologies, and be able to use pump cur ves to help specify the correct pump

To book a CPD for your organisation, call 020 8842

Mayfair

bespoke orders We deliver to all areas of the UK Ireland & Europe

We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture but when it s time for your establishment to go through a refurbishment

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 costed 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 customers

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

Property and Professional

Insurance in the Good Times, Insurance in the Bad Times

Independent hospitality businesses play a vital role in the local community across the nation by creating jobs and providing access to essential products and ser vices When times are bad the last cutback you want to make is your insurance cover, it is the equivalent of throwing parachutes out of a plane to reduce the weight or throwing life vests out of a ship taking on water to stop it from sinking In the modern day, insurance is the only truly effective method of mitigating risk

With over 32 years of experience protecting the hospitality sector Forum Insurance understands that the key to achieving long-term success is having your business run smoothly and preparing for any unforeseen incidents Insurance is designed to do exactly that protect your livelihood your assets and your customers – paying the way for your business to truly grow

WHY FORUM INSURANCE?

Over 3 decades we have developed longstanding relationships with insurers and a wealth of insurance broking experience in this sector We have the access and exper tise to provide your business with advice , tailored insurance covers, and competitive premiums For the most par t, we have had great success in understanding our client’s

needs, mitigating the risks involved and when they have a claim getting them back on their feet with our inhouse claims handling process We understand that if we look after our clients, our clients will look after us

Whether you ’ ve just star ted your business and are unsure which insurance covers would be beneficial for you, or you ’ re an experienced business looking for a free insurance review request a call back using our website or call 0208 909 2899 and our friendly team will be able to help you

Don t just take our word for it we have achieved a 97% satisfaction rate with our clients because we ensure they have the correct cover at a competitive price See the adver t on the facing page for details

A Zero Hours Time Bomb? How to Work Out Holiday

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

Pay Under New Rules

As we enter the busy Christmas season, hospitality businesses should beware of new changes to zero hours contracts and how holiday pay is worked out Following a Supreme Cour t ruling earlier this year, the previously commonplace practice of adding 12 07% to wages to cover holiday pay for zero hours workers is no longer acceptable –and hospitality managers must act now to protect themselves

Zero hours workers, or casual workers, have no set hours and businesses are under no obligation to offer them hours This makes them an attractive solution to seasonal rush periods like Christmas or major spor ting events which see pubs, bars, hotels and clubs heat up in terms of footfall

The ver y nature of zero hours work means that people under these contracts end up working variable hours, but this causes difficulty with holidays as all workers in the UK are entitled to paid time off When there is no set amount paid each week, it becomes tricky to work out a formula to ascer tain holiday entitlement and so many organisations settled on enhancing the time worked by 12 07% to reflect a holiday pay allowance

However, following a recent challenge to this protocol, the Supreme Cour t has now ruled this this is legally incorrect and that employers must follow a new process to establish holiday pay entitlement Now, employers need to work out how many hours were worked on average in the last 52 weeks where the person worked This gives a weekly average which

is then multiplied by 5 6 (5 6 weeks being the minimum holiday amount, including all bank holidays) to give a holiday allowance In many cases, this will give a greater sum that the 12 07% method

This change will impact all businesses using zero hours workers but par ticularly those who use seasonal workers, due to the ruling that the average must be taken from weeks worked, not merely the past 12 months – which would have brought their average pay rate down

There are two solutions for businesses using zero hours workers:

Firstly you can approach the issue by ensuring that all seasonal workers have clearly defined fixed term contracts for each season worked This takes away the ongoing agreement to offer work, removing a yearround relationship and agreeing upfront a holiday entitlement

The risk with this approach, however, is that workers may not return following the completion of their fixed term contract; so you must be confident that you can easily replace these workers before choosing this route

A second option is to tackle this change proactively with zero hours workers making sure they take annual leave throughout the year so they do not accrue huge payments

Whatever is right for your business it’s advisable to receive proper legal input and speak to an exper t to find out what is goinG to be best for your organisation