CLH News #259 October/November 2024

NAVIGATING THE NEW EMPLOYMENT RIGHTS BILL – A BALANCING ACT FOR HOSPITALITY

Welcome to the latest issue of CLH News

This month's government announcement of a new Employment Rights Bill has naturally sparked conversations across many sectors with hospitality and the licensed on-trade feeling I suspect, the weight of these proposed changes

As always, workers' rights must and should be respected They have been hard-won over generations, and no one who values the sacrifices made to secure them would ever suggest letting those rights slip It s essential to ensure that our workers are protected, their contributions acknowledged, and their working conditions upheld to a standard that reflects their impor tance

That said, it’s clear that these new regulations come at a cost financially and operationally

It’s a cost that needs to be weighed carefully As many obser vers point out, the hospitality industr y is already burdened by rising costs, recruitment challenges, and the aftershocks of a global pandemic

The introduction of new measures without adequate consultation with businesses or their staff only adds to this pressure My major "gripe" with these changes is the lack of dialogue

Imposing rules on businesses without their input, or even without assessing the real impact on operations risks being counterproductive

A key sticking point in the debate is the role of zero-hour contracts, which remain vital to the sector As someone who has been both a worker and an employer within hospitality I understand firsthand the impor tance of the flexibility they provide

Zero-hour contracts allow workers to choose how much they work while employers can adjust staffing levels based on demand This kind of adaptability is crucial in hospitality, where business needs can fluctuate markedly week by week, season by season Without this flexibility, businesses might struggle even more to cope with the unpredictable nature of the sector

The conversation surrounding the Employment Rights Bill should be one of par tnership Government, businesses, and workers must come together to ensure that changes benefit ever yone without sacrificing the hear t of the hospitality industr y in the process Let's not lose sight of that balance as we move forward I can always be contacted at edit@catererlicensee com

EDITOR Peter Adams

The

Employment Rights Bill Presents “Significant Challenges”

productivity with employment laws fit for a modern economy We’re turning the page on an economy riven with insecurity, ravaged by dire productivity and blighted by low pay ”

PRAGMATIC RECOGNITION

the government wil now consult over

• Zero-hour s worker s: The Bill will ban “exploitative” zero-hour s contracts and place a duty on employer s to offer guaranteed hour s to qualifying worker s , spec fying the dates and times when work will be available Employer s must also give reasonable notice to worker s when a sh ft becomes avai able and make payment for cancel ed moved or cur tailed shifts

• Flexible working: Employees should have any flexible working request granted, unless the r employer can, with reference to 9 specif c grounds , demonstrate why it is reasonable to refuse this application The subtle c hange here is that emp oyer s wi l now have to show why a refusal is reasonable as wel as referr ing to one of the statutor y reasons

• Statutor y sick pay: The waiting per od before an employee wil be eligib e to rece ve SSP will be removed and the Lower Earnings Limit will be adjusted to increase el gibility for low pa d worker s

• Redundancies: The Bill will requ re emp oyer s to collectively consult when contemplating 20 or more redundancies across their whole business rather than, as was previous y the case , 20 or more redundanc es at a single establishment (e g a single office , branc h, site etc )

• Leave entitlements: As with unfair dismissal, parental leave , paternity leave , and bereavement eave wil all become ‘Day one ’ r ights

• Fire and rehire: Employer s will be prevented from dismiss ng employees and then reh r ing them on new contracts of employment with less favourable terms , unless they can demonstrate that there s a legitimate business case for doing so

• Tips and gratuities: Employer s must produce a pol c y in relation to the al ocation and distr ibution of tips to employees and must consult w th either a trade union or worker s representatives when formulating the polic y Accompanying this will be measures to help make the workplace more compatible with people’s lives with flexible working made the default where practical Large employers will also be required to create action plans on addressing gender pay gaps and suppor ting employees through the menopause , and protections against dismissal will be strengthened for pregnant women and new mothers This is all with the intention of keeping people in work for longer, reducing recruitment costs for employers by increasing staff retention and helping the economy grow

FAIR WORK AGENCY

A new Fair Work Agency bringing together existing enforcement bodies will also be established to enforce rights such as holiday pay and suppor t employers looking for guidance on how to comply with the law

Deputy Prime Minister Angela Rayner said: “This government is delivering the biggest upgrade to rights at work for a generation, boosting pay and

UKHospitality has welcomed the government’s focus on employment flexibility in the Employment Rights Bill but warned that the proposed changes could lead to additional costs and require fur ther consultation to avoid unintended consequences

Kate Nicholls, Chief Executive of UKHospitality, said: “One of our primar y messages during a long period of dialogue with Labour in opposition and in Government was to recognise the impor tance of flexibility to both workers and businesses, and I’m pleased it has done that today

However these changes are not without cost That s why the Government should take its time to get the details right, through close consultation with businesses to avoid unintended consequences

“Rushing to introduce measures too quickly would be the wrong thing to do and would increase the chances of inflicting damage to sectors like hospitality an employer of 3 5m people and a provider of some of the most flexible roles in the economy

Protecting the right for employees to access zero hours contracts when they want them, instead of an outright ban, is a good example of how working together can avoid those potential pitfalls but still eliminate exploitative practices ”

“Zero hours contracts are the desired contract for 90% of people on them who actively seek the flexibility to accommodate their lives as working parents, carers, students and many more who lead busy lives ”

Its plans for day one rights also strike the right balance with a statutor y probation period allowing time for both employer and employee to determine if the job is a good fit

“Ultimately, as it has done so far, working with business groups and unions to strike a balance for the good of businesses and workers alike will be critical to the success of this Bill We look forward to working with the Government as it takes forward these plans ”

SIGNIFICANT CHALLENGE

Michael Kill, CEO of the Night Time Industries Association said: The Employment Rights Bill represents a significant shift for workers across the UK, par ticularly in sectors like night-time economy and hospitality sectors where many face insecure working conditions Provisions such as day-one rights for unfair dismissal, enhanced protections for parental leave and sick pay, and a statutor y probation period for new hires signal a new era for employee rights"

The introduction of flexible working as the default where practical, along with requirements for action plans addressing gender pay gaps and suppor t for female employees through menopause , are positive and necessar y steps These measures will help create more inclusive and suppor tive workplaces, and our industr y welcomes these changes as we work to

retain talent and improve diversity However, it is vital that these adjustments are balanced with the operational realities faced by businesses, especially those that operate during night hours and have specific staffing needs

"As one of the largest employers of under-30s, the removal of age bands in the minimum wage will have a profound effect on our sector While we fully suppor t fair pay and would like to offer higher wages to our younger staff, these changes must be made in a way that businesses can afford If wage increases outpace a business’s ability to manage rising costs it could be counterproductive , leading to reduced job creation and even closures

The government’s plan to base minimum wage decisions on the cost of living is understandable , but it must be coupled with suppor t for businesses to ensure these changes don't stifle growth or lead to job losses "

"The removal of zero-hour contracts, for example , presents a significant challenge for our sector Many businesses in the night time economy and events sectors rely on the flexibility these contracts offer, par ticularly around seasonal work and any drastic changes could impact our ability to remain competitive However, the government has promised a consultative period to address some of these more contentious areas, giving us the oppor tunity to actively shape the outcomes "

"And while the proposed lighter touch approach during probation gives employers more flexibility to let go of staff if a role isn’t working out, there are concerns about the additional pressures this might place on businesses operating in an already volatile environment "

"While most of the bill s provisions won t take effect until 2025, with some elements under consultation until 2026, this timeline gives us the chance to engage with the government A thorough consultation process is essential to ensure that reforms both suppor t workers’ rights and maintain the long-term viability of businesses in the night-time economy "

MORE DETAIL

REQUIRED

David Browne , head of employment at law firm, Shakespeare Mar tineau, said: “Work patterns in the hospitality sector are uniquely changeable With customer demand sometimes unpredictable zero hours contracts are used by employers to ensure that restaurants don’t come to a grinding halt because of unforeseen circumstances

“The Bill will end “exploitative” zero-hours contracts, although more detail will be required to understand what that means in practice Hospitality businesses will have to review their use of zero hours contracts and may need to ensure that they will be able to offer guaranteed hours if required to some staff Processes for shift change notification and rotas will all have to reviewed, to ensure companies are compliant with the new legislation

The government s reform is unsurprising and while zero hours contracts have been unpopular for a long time , they do offer flexibility for a number of people , par ticularly in the hospitality sector and are perhaps not the devil they’ve been made out to be Whilst most would agree that zero hours arrangements should not be exploited, it is telling that an outright ban on their use has not been imposed ”

A Guide for Employers On Fair and Transparent Tipping

Millions of employees will take home more earnings as the new 'Tipping Act' came into force on October 1st These new regulations are monumental for people working in hospitality, as new rules state that 100% of tip earnings must go to workers Businesses in England, Scotland, and Wales, will be breaking the law if they hold back ser vice charges, make any deductions to tips, or allocate them unfairly, which has been a long-standing issue in the industr y

In this guide , the founders of Alcotraz (www alcotraz co uk) break down the new rules, and outline how to implement fair tipping policies for your business

A BREAKDOWN OF THE NEW RULES

As par t of the new rules employers are now required to:

• Pass on all tips and ser vice c harges to worker s without deductions , except for specific cases like income tax

• Ensure that tips are distr ibuted fairly and transparently

• Fol ow the government’s Code of Practice on fairness and transparenc y when handling tips

• Keep a wr itten polic y on how tips are managed and make it available to al staff member s Maintain a record of all tips and their distr ibution

• Inc lude ser vice c harge into the tip shar ing process

• Pay all due tips within one calendar month

• Pay employees at least the minimum wage , without accommodating tip earnings Meaning that the earnings from tips won’t count towards the national minimum wage or employees salar y GUIDELINES FOR FAIR TIP

DISTRIBUTION

Before implementing any new tip distribution system, it s essential to speak to your staff and involve them in the process as much as possible That way, you can ensure the majority are happy with the changes, and that they have been given the oppor tunity to voice their concerns if they have any

TALK TO YOUR STAFF

Gather feedback from your team to understand if they have any preferences or concerns as this will help ensure that the tipping system is fair and transparent to ever yone

Step 1: Gain feedback

Your employees can offer valuable insights and help you understand their preferences concerns and potential challenges that could come from implementing a new tipping system That way you can adjust it accordingly Why not tr y a feedback session, or anonymous form if people would rather voice their opinions in private? By creating a structure that works for ever yone , this will ensure problems from arising later on down the line

FULL SPLIT

Step 2: Define clear guidelines

Once a tipping system has been agreed on and established, write out a set of clear guidelines on how tips will be allocated and distributed These should be easy to understand and accessible to all staff members

Step 3: Regular reviews

Lastly, new systems should be about trial and error It’s impor tant to give a trial period of 3 - 6 months, and then review how well the new tipping system is working for ever yone If staff are unhappy with the current system repeat step 1 again

SHARING AND ALLOCATING TIPS

Allocating and distributing tips fairly does not necessarily require employers to allocate the same propor tion of tips to all workers However, to keep workers happy and the splitting process fair, here we recommend a few different methods you can use to split tips properly:

If all staff members agreed, you could fully split where each team member gets the same amount regardless of their role or interaction level with customers This method promotes a strong sense of teamwork, but may not take into account different levels of responsibility, and workload

THE HOURS WORKED RATIO

An hours work system could be given out at the end of ever y week and take into account the number of hours worked per each staff member That way you can ensure that tips are allocated propor tionally based on individual effor t, and the time they have contributed

TIERED RESPONSIBILITY

A tiered system method would allocate a larger por tion of tips to staff who have more direct customer interaction, while back-of-house staff will receive smaller but consistent shares For example , waiting staff could receive 60%, bar tenders 20%, back of house 10%, and the kitchen staff receive the remaining 10%

HYBRID SYSTEM

To address the pay gap difference between front and back-of-house staff, a hybrid model would have a percentage of tips reser ved for back-of-house and kitchen staff For instance 50% of tips could be split between all front-of-house workers and the other 50% allocated to the kitchen and back-of-house workers

Implementing a fair and responsible tipping system is key to creating a positive work environment in the hospitality industr y By following these new regulations and guidelines you can create a tipping system that recognises hard work, and ensures that all staff feel valued making for a more harmonious and productive work environment

Fuller’s Raises £21,000 For Special Olympics Great Britain

At Annual Charity Football Tournament

for a fantastic cause but it helps our teams build relationships with Special Olympics GB and its incredible athletes The annual tournament has also led to the creation of our recently launched Guide to Inclusive Recruitment “A big thanks to all those who took par t on the pitch – both playing and refereeing and the

Government Warned on 'Cost of Doing Business' Crisis

The British Beer and Pub Association (BBPA) has issued an urgent call for government action warning that pubs will close without targeted suppor t

With 50 pubs closing each month in England and Wales, key brewing and pub leaders warn that without a beer duty cut and critical business reforms the beer and pub sector a cornerstone of the UK economy and culture , pubs could close and it may be the end of the affordable pint

In a letter signed by 80 senior figures from the brewing and pub sector the BBPA reminds the Chancellor of the industr y ’ s £34 4 billion contribution to the UK economy The sector generates £18 billion in taxes, while suppor ting more than one million jobs nationwide But, says the letter, despite this huge contribution to the Exchequer, soaring business costs are forcing many pubs to close Since 2010, a fifth of UK pubs have been forced to shut down, with beer volumes dropping by around 10% in the same period

The BBPA represents nearly half of the nation’s pubs and breweries producing 90% of the UK’s beer

The letter said: “Our industr y faces a cost of doing business crisis We know ministers are aware of our challenges; we have highlighted them

clearly in our representations to government and it is why the five-point plan for pubs was devised on the campaign trail If that plan is not delivered, we will see pubs close and the end of the affordable pint When a pub struggles to sur vive , it cannot continue to be the beating hear t of a community, keep employing staff, or contribute to economic growth ”

Despite recent freezes UK beer duty remains nearly three times the European average , fur ther compounding the financial struggles of the industr y

Pubs are dispropor tionately burdened by business rates, paying up to five times more relative to turnover compared to other sectors The BBPA is advocating for an extension of the current 75% business rates relief, which has saved many pubs from permanent closure and a cut in duty

The letter said: This is an historic low and the industr y simply cannot afford other costs, let alone tax increases Put plainly, for thousands of pubs and brewers across the countr y there is nothing left to give

“Pubs and brewers contribute to the fabric of British life Beyond their economic role , they are hubs of social cohesion, where communities come together The Chancellor must recognize this in her upcoming

Budget and ensure we do not lose more of these essential businesses ” The letter to the Chancellor highlights several urgent challenges, including the projected fees associated with the Extended Producer Responsibility scheme , which is the equivalent increase in duty on glass bottles by 7-14%

In addition, the proposed ban on outdoor smoking in pubs, which risks driving customers away, an anticipated rise in the National Living Wage , along with skyrocketing energ y bills, all threaten to fur ther erode pub profitability

“The cumulative impact of these pressures cannot be underestimated Each government-imposed measure adds to an already overwhelming cost burden, stifling growth and driving pubs out of business,” the BBPA letter explains

The BBPA is urging the government to freeze beer duty beyond Februar y 2025, cut duty rates over time to align with European averages, and maintain the current business rates relief until comprehensive reforms are implemented Failure to act could result in widespread pub closures and a loss of local jobs, ultimately harming the ver y communities pubs have long suppor ted

Frequent Visitors and Younger Consumers Power On Premise Growth

tive year-on-year growth, with food and drink sales growth in managed hospitality groups increasing by +1 3% in August compared to the same time last year

optimistic

a

There has been a slight uplift in visits, with 90% of consumers visiting the On Premise in September This marks a slight decline of -1pp compared to August, but illustrates strong levels of engagement compared to earlier months in the year

While inflationar y concerns continue to impact the sector, younger and more affluent consumers are driving a notable rise in frequency of visits and spending 18–34-year-olds are leading this rise , with 45% going out more frequently, compared to a quar ter (25%) going out less Similarly, there is a 41% increase in outings among the 35-54 age group, despite a third (35%) still cutting back Additionally regular customers who typically visit at least weekly, continue to bolster the market Of these , 59% have increased their outings to capitalise on the last of the summer months

Food and drink sales are echoing these visitation trends as consumers who go out frequently are showing a willingness to spend The latest CGA RSM Hospitality Business Tracker shows a modest but posi-

However, this recover y is not without its challenges While over a third (36%) of consumers predict their spending on eating and drinking out will increase in the coming month nearly a fifth (19%) are still reducing their spend per visit due to ongoing cost-of-living pressures

Consumers are increasingly opting for drinks categories that represent better value for money in their On Premise visits, and costs are influencing them to choose Softs (15%) or LADs (10%) and turn away from Spirits (7%), Wine (8%) and Cocktails (8%) While categories like beer often benefit due to the perception of offering more for the money, it’s impor tant to note that consumers tend to associate value more with quality than just price Spirits brands can still compete effectively by reinforcing their quality through smar t promotions, offers, and an emphasis on premium ser ves and glassware Understanding how to challenge these value perceptions is key, and demonstrate value , ensuring consumers stay loyal to the brand or categor y

Despite the positive trajector y, a third of respondents (33%) are going out less frequently than a year ago, with general savings goals and con-

cerns about inflation being the primar y drivers Fur thermore 44% of those cutting back expressed cost of living concerns, with half (50%) pointing directly to increasing menu price as a major factor, although 4pp are less concerned versus last month, and 5pp are less concerned versus a year ago

Overall, the contrast between those increasing their On Premise visits and those cutting back is becoming more defined While younger, urban, and affluent consumers are helping drive growth; rural populations, older demographics, and those more severely impacted by inflation are holding back creating a dual speed recover y for the hospitality industr y

Violetta Njunina, client solutions director said: With the cost-ofliving crisis continuing to impact consumers, suppliers and operators need to stay attuned to demographic variations The increase in frequency and spending from younger, urban-centric visitors is encouraging But this segment is only one par t of the picture This is why industr y stakeholders need to offer value , consistency, and a strong reason to engage consumers across all demographics So it’s crucial to understand and flex with these nuanced behaviours to keep building momentum in the months ahead ”

How Good Are Your Evacuation, Invacuation and Lockdown Procedures?

By Jerr y Smith OBE,

With the hospitality industr y facing an array of challenges, the likely introduction of the Terrorism (Protection of Premises) bill, commonly known as Mar tyn’s Law, could be seen as another burden But the propensity for street protests and direct action to move into violent disorder and looting is becoming increasingly common And with terrorism an infrequent but catastrophically impactful risk hospitality venues should consider whether their current systems will keep staff and guests safe should a serious incident occur

While invacuation and lockdowns are not new concepts terror attacks and riots have resulted in police-led initiatives, such as the UK’s ‘Runhide-tell Alongside this, Mar tyn s Law will likely require planning, documenting and practicing invacuation and lockdown, where the structure of a building is used as a means of protection and sanctuar y in the event of an external hazard

Responsible organisations are now paying more attention to developing their invacuation and lockdown policies and procedures

SENIOR MANAGEMENT COMMITMENT

Senior management commitment is the cornerstone of effective crisis management The development of comprehensive invacuation and lockdown policies and procedures should be actively suppor ted by senior leaders

If senior leaders are neither involved in the planning phase , nor in any crisis management rehearsals, there is a risk that when under pressure , they will attempt to devise an approach to managing a crisis from first principles Vital time can then be lost during an incident as operational teams communicate procedures to senior leaders, perhaps for the first time

To ensure a coherent, efficient response , it is impor tant for executives to understand the agreed approach beforehand and what their role will be in a real crisis scenario, especially when it comes to invacuation or lockdown where they may be less familiar with plans than they are for evacuation

ENGAGE WITH THE RIGHT PEOPLE

Building crisis management capacity requires the inclusion of the right people , such as security and operations managers, human resources, and communications In smaller organisations those roles might be concentrated in one or two people and in larger organisations this could stretch across many depar tments Regular training and rehearsals are essential to ensure that all staff members are familiar with their roles and responsibilities and that policies and procedures remain up to date Additionally external par tnerships with local authorities emergency ser vices, and specialist consultants can provide valuable insights and suppor t, enhancing the overall effectiveness of crisis management strategies

A CLEAR COMMAND STRUCTURE

Best practice for decision making in a crisis hinges on having a clear command and decision-making structure In the midst of an emergency, swift and decisive action is critical Communication protocols must be established to ensure that information is disseminated quickly and accurately Reliable communication channels are essential as misinformation or delays can exacerbate an already volatile situation Scenario planning and tabletop exercises are invaluable tools in preparing for a crisis allowing teams to practice decision-making in a controlled environment, identifying potential weaknesses and areas for improvement before a real crisis occurs

ASSESSING THE CRISIS LEVEL

One of the key factors in governing the level of crisis is the potential consequences Managing a genuine threat to life scenario is ver y different from a cyber breach Situational awareness, individuals’ personal capabilities and other elements will all contribute to the decision-making process Sensibly, and unlike the United States, the UK government does not suggest people fight

PREPARATION PAYS

Finally, organisations should remember that not ever y situation can be prepared for or rehearsed, and there will be different risks depending on the situation or context of an individual proper ty But the act of preparation will ensure the core principles of your response are firmly in place at the time they are most needed

By identifying potential risks, rehearsing responses, and ensuring all staff understand their individual roles and responsibilities, your staff and guests will be better protected – and your reputation secured – should a crisis occur

Research Reveals Precarious Nature

Of Customer Loyalty

Customer loyalty is fragile , and hospitality is no exception, with new figures from Zonal’s latest GO Technolog y repor t in par tnership with CGA by NIQ, revealing that 31% of restaurant, pub and bar goers are ver y or somewhat likely to switch to a competitor

The sur vey of more than 5,000 British adults, highlights customers’ likelihood to switch brands and what it takes to earn their loyalty and to keep them coming back The latest figures also found that while restaurants, pubs, and bars might inspire a slightly stronger sense of loyalty than areas of consumer spending like energ y or utilities (35% of consumers are likely to switch suppliers) the likelihood of switching is on a par with users of supermarkets (31%), g yms (32%), and phone networks (32%)

When looking at how switching varies across different age-groups, the findings revealed that loyalty is stronger amongst older consumers, with only 16% of those aged 65+ ver y or somewhat likely to switch to a competitor, compared to 41% of 25–44-year-olds Fur thermore , parents are significantly more loyal to restaurants, pubs and bars than average , with only 26% of parents likely to switch to a competitor, compared with 37% of non-parents

To effectively generate loyalty and to prevent customers slipping away to rival venues, understanding what guests want and delivering on the

fundamentals of hospitality both in and out of-venue is vital WHEN ASKED WHAT INFORMATION GUESTS WOULD LIKE TO RECEIVE FROM VENUES THE FOLLOWING CAME OUT TOP:

• Deals and rewards (54%)

• New menu items (44%)

• Pr ice c hanges (39%)

• Events in the venue (34%)

Changes to opening and c losing times (25%)

Unsurprisingly, financial savings are also a priority for consumers when it comes to joining a loyalty scheme with member only prices (49%), collecting points for the purchase (39%) and cashback (37%) the top three loyalty schemes which appeal to consumers

Commenting on the findings, Tim Chapman, Chief Commercial Officer, Zonal, said: “It’s great to see that suppor t for the hospitality industr y is strong, with our research revealing that restaurants, pubs and bars command more loyalty than other areas of consumer spending That said operators can’t afford to rest on their laurels – in a cashstrapped market, customer loyalty is precarious Investing in ways to

nur ture loyalty both in and out-of-venue , is key

“Customer data can be a valuable tool enabling operators to analyse consumer trends, optimise offers and send bespoke marketing communications However, ensuring guests experience a warm welcome , great ser vice and value for money is equally impor tant Combined, these are powerful ways to increase repeat business, drive revenue and build loyalty ”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “With many consumers ’ spending still under significant pressure , it’s more impor tant than ever to keep guests coming back to venues But loyalty is more fragile than ever too and securing the allegiance of younger adults who are not just the guests of today but spenders for many years to come is par ticularly difficult Finding ways to keep people engaged between visits and reward them for their spend when they come through the doors, requires an exper t understanding of what different demographics want, and how, when and where they want to get it

Ultimately, however, loyalty comes down to venues deliver y Poor experiences will soon see guests look elsewhere but consistently great ones will keep coming back again and again ”

V- The Pioneering Sustainable British Rum

Ministers Must Act to Save Pubs

Government must give pubs which ser ve as the “beating hear ts” of their communities greater suppor t with tax rebates to preser ve the nation’s locals as vital social lifelines a repor t from the think-tank Localis has urged

The repor t says that the government must completely overhaul a counterproductive regulator y and tax landscape that threatens the future of the ever-popular British local pub as a vital social and economic anchor for communities across the countr y

The a repor t which was produced at the Labour Par ty Conference in Liverpool entitled ‘Inn-Valuable 2: unlocking the socio-economic potential of our nation’s pubs’, urges the government to launch a taskforce to clear obstacles that endanger the beer and pub sector which cumulatively suppor ts more than one million jobs generates £34 3bn in GVA to the economy and delivers £11 4bn in tax revenues to the Exchequer annually

COMBAT LONELINESS

According to polling under taken by YouGov for the repor t, 72% of people felt the impact of pubs to community life to be positive When asked if pubs are impor tant in bringing people together, more than four-in-five (81%) of British adults agreed they are , with just 14% feeling that they are not

Polling carried out for the repor t showed nearly three quar ters (73 percent) of British adults felt that pubs help combat loneliness in their local area Among pro-community activities suppor ted by local pubs, nearly half (42%) of people were aware of pub events that bring the community together more than a quar ter (27%) knew of local pubs that suppor ted charitable causes and close to one in five , 19%, knew of local pubs that suppor ted vulnerable people in their area

The research identified from case studies taken pubs across the countr y some dominant themes on how the sector suppor ts local people and communities, namely by

• combatting isolation

• suppor ting local causes

• br inging ocal business together

• keeping pr ices down so pubs remain accessible social spaces for communities

RATE RELIEF

Pollsters also found that among those who ve ever visited a pub more than half (53%) had met a friend in one , while nearly two-in-five (38%) of people had visited the pub to meet up with family, a quar ter (26%) had enjoyed Sunday lunch in one and 11% of the public had attended a pub-held bir thday par ty in that timespan

In addition, 7% of the public had used pubs for dating purposes and 20% watched a spor ting event

A key recommendation of the repor t calls for shor t-term suppor t by extending business rates relief for hospitality and to increasing the window for this to three years in line with the spending review period to give long-term cer tainty to pub landlords

The repor t authors also call for a government taskforce to arrest the decline of the Great British pub which would identify policies to ensure long-term sustainability for the sector, including:

• reviewing bus ness rates and excise duty;

• providing employment incentives so pubs keep employing younger member s of staff;

• examining planning policies to suppor t the night-time economy and preser ving the role of local pubs as social, cultural and economic anc hor s in towns and villages

HEART AND SOUL OF COMMUNITIES

Localis head of research, Joe Fyans, said: “Across Britain, pubs have consistently played a pivotal role in knitting communities together and promoting social cohesion

“Pubs are the beating hear t of many communities, playing multifaceted roles in local daily life This is why the decline of pubs is cause for great concern With each closure both tangible and intangible voids are left behind

“The lessons are clear : pubs in all their forms and across all locations remain integral to British social cohesion as hubs of activity, community, and social capital This makes their presence all the more crucial as community safety nets and beacons of light, offering a lifeline hope for many people looking for a real sense of local belonging ”

CUT DUTY

Emma McClarkin, chief executive of the British Beer and Pub Association, said: “This research cements what people up and down the countr y know and believe – that the pub is a home from home , the beating hear t of our towns and villages and offers a warm welcome to people from all walks of life

“As this research proves, pubs aren’t just about a pint – people know that pubs stave off loneliness, suppor t the vulnerable in their communities and raise millions for charity

“While we know that brewers and pubs invest billions into the economy their huge contribution to our communities and society is priceless and they must be suppor ted”

“Government must use this Budget to cut beer duty reform business rates and maintain 75% business rates relief so that pubs and brewers can remain a cherished par t of society ”

“SCARY

TIME”

Becky Barnett who runs The Lamb Inn in Swadlincote , which features in the repor t, said: “We suppor t our local community in a number of ways, including offering free food and drinks to people on Wednesday mornings People can come into the pub, have a free hot meal, and in winter, sit by our log fire in comfy chairs, no questions asked

“When times are tough, we want to be a place where people can come for help and local people have been incredibly grateful of us opening our doors at no cost At the same time , we also face challenges with high energ y bills and other rising costs so it’s a scar y time for our business as well we want to continue to provide a non-judgemental warm space for people but we ’ re facing our own difficulties as well ”

LIFELINE IN RURAL AREAS

Pub is The Hub chief executive , John Longden, said: “Pubs and publicans are the heroes at the hear t of community life that provide essential local ser vices and activities that create social value

“They are a lifeline for many rural areas providing vital local ser vices and activities such as village stores, allotments and community cafes as well as offering a safe space to tackle the major societal issue of loneliness

“Pub is The Hub now estimates 1,000 more pubs and local areas could benefit from ser vices if they can be directly suppor ted in the future to diversify ”

Hospitality and Catering Industries Warned Ahead Of Sexual Harassment Law Changes

A recruitment exper t has warned businesses across the hospitality and catering sector to be prepared for the introduction of new workplace sexual harassment laws

The aler t has come from industr y specialist Kasia Krieger, Business Manager at Pineapple Recruitment, ahead of extensions the government is making to the Worker Protection (Amendment of Equality Act 2010) Act 2023

The changes, which come into effect on 26 October, will place new ownership on employers to prevent sexual harassment in their place of work Failure to comply will mean that employment tribunals can award an uplift of up to 25% to an employee’s discrimination compensation where it finds there has been a breach of duty

Ms Krieger says that the hospitality industr y is especially susceptible to sexual harassment par ticularly third-par ty harassment given the high level of customer interaction, the presence of alcohol, and the informal work atmosphere

She said “from the 26 October, all employers will have a legal duty to prevent sexual harassment in the workplace Previously, employers were primarily liable if they failed to act on harassment incidents that have been repor ted, however the new legislation imposes a duty on employers to

be proactive and take reasonable steps to stop harassment before it occurs, placing the focus on prevention

“One of the most impactful changes is the reintroduction of protections against third-par ty harassment This means employers are responsible if their employees are harassed by customers, clients, or other non-employees That’s a crucial point for the hospitality and catering sectors, where workers frequently engage with clients and the public

“Impor tantly, these more robust laws also introduce the requirement for structured channels for employees to repor t harassment and holds employers accountable if they fail to ensure a safe working environment It needs regular reviews of anti-harassment policies and procedures, including proving how line managers are being trained A culture of openness and suppor

CAMRA Seeks Best-Looking Pubs In The Country

Pub Design Awards are an oppor tunity for owners and communities to showcase the craftmanship that they have poured into their pubs The awards also encourage heritage enthusiasts and pub lovers alike to visit these inspirational buildings THERE ARE FIVE DIFFERENT CATEGORIES AND PUBS CAN BE ENTERED INTO MULTIPLE CATEGORIES:

NEW BUI LD: evaluates newly built pubs where the owners have used imagination and flair to create a new, visually impressive venue , whilst recognising the traditional qualities of pub hospitality CONVERSION TO PUB USE: rewards outstanding conversions of buildings which were originally built for other uses and have now been transformed into a pub The judges look for conversions which successfully create the pub ambience in a building not designed as one , but also those which bring out the character of the building that has been conver ted

HISTORIC ENGLAND CONSERVATION: celebrates work which conser ves a pub’s architectural features, enhances the viability of a historic building, whilst restoring and updating the original facilities to give it a viable future

REFURBISHMENT: awarded to the best renovation of an existing pub building This can range from a complete gutting and replacement, to enhancing the design of what was originally in the pub As with the other awards, the judges are looking for originality and imagination in the way the building is treated

COMMUNITY LOCAL: reser ved for outstanding refurbished street-corner locals

Andrew Davison Chair of C AMRA’s Pub Design Awards says: “The UK is full of visually stunning pubs, from grand Victorian gin palaces to warm homely street corner locals, all are beautiful in their own way and deser ve to be celebrated ” Ever y year, the judges are blown away by the submissions for the Pub Design Awards and I cannot wait to see what is in store for us this time round ”

“It is always hear tening to witness the sheer effor t people will go to protect, refurbish and repair pubs, whether it

is of equal value , and a real testament to the determination and workmanship it requires to design a pub from the ground up ”

The Pub Design Awards are open to all UK pubs, and anyone can nominate Entrants may be asked to provide additional photographs and plans of the building; therefore the licensee

New Positive Publicity Hub Showcases Pubs As Community Lifelines

PubAid, the “voice for UK pubs”, has launched the Positive PUBlicity Hub – a new platform dedicated to celebrating the essential role

Pint Ban Proposals Rejected By Drinkers And Publicans

The Campaign for Real Ale (C AMRA) is urging the Government to set aside research scapegoating pint measures and pubs, and instead focus on offering proper suppor t for pubs and brewers at the upcoming Budget

New research, which many publicans refused to par ticipate in, has suggested that banning pint measures and replacing them with twothirds measures would reduce beer consumption

Instead C AMRA is calling for Government to introduce a 20% difference between the tax paid on pints in pubs compared to supermarket alcohol to help encourage pubgoing The campaign group has also asked the Government to stick by their manifesto commitment to reform the unfair Business Rates system in England, and to put money back in

consumers ’ pockets with a VAT cut for pubs and social clubs C AMRA suppor ts a range of measures being available to the customer in pubs social clubs and taprooms This reflects the varied offering at the bar, from a third pint of strong and hefty imperial stout to a whole pint of refreshing and sessionable golden ale , consumer choice is an impor tant par t of the overall pub experience

Commenting on the research published in PLOS Medicine journal, C AMRA Vice-Chair, Ash Corbett-Collins said: Many beer drinkers and pub goers will find it ironic that this study has been released in the same year as the 200th anniversar y of the Weights & Measures Act 1824, which defined a pint in law for the first time

“The difficulty this study faced in even finding pubs to take par t shows that the pint is still

“While it’s impor tant to highlight the health benefits of moderate drinking pubs should not be the target of punitive measures that scapegoat them as the issue , when the regulated, community setting of a pub is the home of responsible drinking We hope that the Chancellor will be focussed on positive reforms for the beer and pub sector in the upcoming Budget,

Effective Social Media Policy: A Guide for the Hospitality Sector

Before diving into specific tactics, it s crucial to define your brand voice Your social media tone should reflect your business’s personality, whether it’s casual and fun or elegant and sophisticated Consistency in voice helps customers recognise and connect with your brand across various platforms

CHOOSING THE RIGHT PLATFORMS

Not all social media platforms are necessar y, depending on your target audience Cer tain platforms may be more effective than others For example , Instagram and TikTok are visually driven and ideal for showcasing things like food and room tours, while Facebook is better for event promotion Identify where your audience spends their time and focus your effor ts there

CREATING ENGAGING CONTENT

Just like food, quality over quantity, always High-quality photos of your dishes, behind-the-scenes glimpses of your staff, and engaging stories about your restaurant or hotel can capture attention Use video content like quick cooking demonstrations to enhance engagement, paired with relevant hashtags to increase visibility and attract new followers

HANDLING BAD REVIEWS

From time to time , you may get a bad review However, how you respond can make all the difference Always address negative feedback promptly and professionally Acknowledge the issue , and tr y your best to resolve it Let s not forget, the customer is always right! This shows potential customers that you care about their experience and are committed to improvement

ENGAGING WITH YOUR AUDIENCE

Social media isn’t just about sharing your message , it’s about building relationships with your customers Make it a priority to engage with your followers by responding to comments and messages promptly Encourage user-generated content by asking customers to share their experiences, which could also be used as video testimonials Running contests or giveaways can fur ther increase engagement with your audience and increase reach

UTILISING ANALYTICS FOR IMPROVEMENT

Most social media platforms offer analytics tools that provide valuable insights into your audience’s behaviour and engagement levels, such as the Meta Business Suite for Instagram and Facebook Use this data to refine your strategies - identify which types of posts get the most engagement from your followers, the best times to post, and areas for improvement

FOLLOWING SOCIAL MEDIA TRENDS

Social media is ever-evolving, and staying updated on the latest trends is crucial for success Consider incorporating funny trending challenges or themes into your posts to grab the attention of a wider audience and foster engagement

CONCLUSION

Effective social media management is an invaluable tool for hospitality businesses looking to enhance their online presence and connect with their audience With these best practices, your hospitality business can thrive in the competitive world of social media!

The top 10 KPs for Winterhalter s KP of the Year 2024 are out, winner and runners up to follow

The industr y leading and celebrated competition Kitchen Por ter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shor tlist for its 2024 edition, the tenth to be held

“We’re actually in our eleventh year, having had one year off for Covid,” says Stephen Kinkead, managing director of Winterhalter UK “Who would have thought a boozy conversation in the back of a taxi with marketing would have produced such a wor thwhile competition?”

It’s not just the competition’s recognition that has grown, the number of entries and their standard has risen each year, making the judging process par ticularly challenging

“It was tight Even to get into the top 10 – there was half a point between four entries,” says Stephen “Through the top 10 into the top 3, it was ver y narrow Anyone in the top 10 could have been a wor thy winner ”

The judging panel this year consisted of Paul Mattocks executive chef of Victor y Ser vices Club; Matthew Marshall, executive chef, RAC club; Dominic Teague , executive chef of One Aldwych; Simon Young, founder of Simon Young Culinar y Solutions, along with Stephen Kinkead Clare Nicholls, products and supplies repor ter for The Caterer, was this year s chair Describing the process, she says:

There were some small disagreements along the way but nothing too serious I think all the judges were on the same page and the final list of the top 10 was pretty much a unanimous verdict and all were wor thy of being recognised ”

Those submitting their kitchen por ter for consideration had to fill out an entr y form, answering carefully curated questions that have been refined as the competition has grown The sheer volume of entries and the

lengthy, detailed answers they contained demonstrates not only how impor tant kitchen por ters are to any catering operation, but how their role is valued nationwide

“I think it’s super impor tant to realise that KPs are the engine of what we do,” says returning judge Matthew Marshall “We can’t do without them!”

This was the first time judging for One Aldwych’s executive chef Dominic Teague

“I was amazed by the number of entries and the variety of different outlets throughout the industr y, ” he says “The

Star Pubs Launches Online Darts Tournament To Drive Midweek Sales

Hospitality Venues Return to Growth

The number of UK pubs, restaurants, bars and hotels has seen growth, the first time since 2022, indicative of a potential recover y for the hospitality sector despite recent economic challenges

The Hospitality Market Monitor from CGA by NIQ and AlixPar tners reveals a 0 5% increase in the number of licensed premises between March and June 2024, the equivalent to 462 net new openings, or five per day

It is the first such increase since mid-2022 and only the third since the star t of the Covid-19 pandemic in early 2020

Second-quar ter growth was even across the different sectors of hospitality and extended to the independent segment, where numbers increased by 0 5% to end several years of sustained closures caused by severe cost and Covid-related pressures

The upward trend is in line with other positive indicators from 2024, including solid growth in sales as measured by CGA by NIQ’s Trackers plus an easing of inflation and household bills However longer-term comparisons are weaker, with outlet numbers down by 1% or 969 from June 2023 Britain s total sites are still 13 8% below the pre-Covid figure of March 2020

Karl Chessell, CGA by NIQ’s director hospitality operators and food, EMEA, said: “These numbers are a welcome sign of the confidence of business leaders and investors in hospitality While it’s too early to be sure that hospitality’s downward trend in outlets has bottomed out alongside solid sales growth over the first half of 2024 these figures indicate the brightest outlook for the sector for some time ”

Cost pressures mean thousands of businesses remain fragile and millions of consumers discretionar y spending continues to be tight, and hospitality may never fully return to its pre-Covid size in outlet terms but it’s clear that it is now back on a much surer path ”

After a rapid expansion of managed chain restaurants in the 2000s and 2010s, there were 6,696 casual dining sites at March 2020 but Covid-19 and high inflation then saw the segment slashed by 24 1% to 5 082 sites by June 2023 a total of 1,611 net closures or just over one per day The figure has risen by 1 7% in the last 12 months, with an average of three net new sites a week in the first six months of 2024

Graeme Smith, managing director at AlixPar tners, added: “It is pleasing to see that with the easing of pressure around labour shor tages, food and drink inflation and high energ y prices, the Hospitality Market Monitor’s latest figures show the industr y has responded with a return to outlet growth across the sector in the second quar ter of this year ”

“It’s especially encouraging to see such significant growth in the themed bar segment – a segment that

includes both competitive socialising venues and bars with a par ticular theme – with a growth rate of 28 9% over the last 12 months This has been driven by the continued popularity of experiential leisure and the demand from consumers to elevate their experiences when socialising out of home ”

“The return to outlet growth reflects the stabilisation of the market and paints a more positive picture for businesses and investors alike , with this growth acting as a marker for the recover y of the industr y We expect to see this growth develop as confidence continues to rise in the second half of the year ”

While this uplift suggests a possible recover y in the sector, the total number of outlets is still 1% lower over the past year following nearly 1 000 net closures

The number of hospitality businesses entering insolvency rose in the first half of 2024 during a difficult period for the industr y

Some 1,801 accommodation and food ser vice companies, including hotels, restaurants and pubs, closed in the six months to June 2024, up from 1,776 in the same period last year, according to government data

Offering little hope that the situation may be improving, the number of hospitality insolvencies increased by 13% to 322 between May and June this year

The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since Januar y 2014, rose from 204 3 in May to 231 6 in June It peaked in August 2023 at 273 4 with a spike in the sector’s business closures

Jo Milner, Managing Director of the leading turnaround and restructuring firm, said:

“We’ve come a long way from last year ’ s tough summer when the hospitality sector was feeling the worst effects of higher energ y prices and the cost of living crisis, but we ’ re not out of the woods yet: inflation is struggling to stay down after its fall this year and wage costs remain high ” Hotel demand in major UK cities was lifted to a cer tain degree in June by Taylor Swift’s

“Authoritarian” Smoking Ban Will Lead to Pub Closures,

Government Warned

The King’s Speech at the state opening of Parliament last month promised to reintroduce the legislation to increase progressively the age at which people can buy cigarettes

from ever legally being sold cigarettes in England, in a bid to create the first ‘smokefree generation’ The proposed new legislation will make it an offence for anyone born on or after 1 Januar y 2009 to be sold tobacco products – effectively raising the smoking age by a year each year until it applies to the whole population This has the potential to phase out smoking in young people almost completely as early as 2040

Asked about the repor t during a visit to Paris, the Prime Minister did not deny the plans “My star ting point on this is to remind ever ybody that over 80 000 people lose their lives ever y year because of smoking,” he said

“That is a preventable death, it’s a huge burden on the NHS and, of course , it is a burden on the taxpayer So, yes, we are going to take decisions in this space more details will be revealed but this is a preventable series of deaths and we ’ ve got to take action to reduce the burden on the NHS and the taxpayer ”

Measures are presently being considered by ministers according to an ar ticle in the Sun Newspaper and are being proposed as par t of a toughened-up version of the last government’s Tobacco and Vapes Bill, which was introduced in Parliament but fell once the general election was called

Michael Kill CEO NTIA Says: “Following the Government leak which revealed plans to extend the smoking ban to outdoor areas such as beer gardens, spaces outside nightclubs, restaurant terraces and Shisha bars have understandably caused concern across the sector Although smoking rates have seen a significant decline many have switched to vaping a trend that, according to these leaks, may also fall under new regulator y scrutiny ”

“This raises the critical question: Are we on the brink of becoming a nanny state? What is next? While these measures may rightly be driven by public health considerations, they risk dividing opinion and imposing yet another regulator y burden on businesses already facing considerable challenges At a time when our industr y desperately needs the freedom to trade , the last thing we need is fur ther barriers ”

“Although many will not be personally affected by these potential changes, it’s impor tant to recognise that 6 4 million people in the UK still smoke many of whom enjoy doing so in social settings like beer gardens These leaked regulations could significantly impact their lifestyle choices and the businesses that ser ve them ”

“As we consider the implications of these potential restrictions, we must question whether such an approach is truly in the public interest, or whether it risks over-regulation at the cost of personal freedom and business viability ”

Kate Nicholls Chief Executive of UKHospitality said: “A ban on smoking in outdoor spaces comes with the prospect of serious economic harm to hospitality venues You only have to look back to the significant pub closures we saw after the indoor smoking ban to see the potential

impact it could have ”

“This ban would not only affect pubs and nightclubs, but hotels, cafes and restaurants that have all invested significantly in good faith in outdoor spaces and continue to face financial challenges ”

“The government must embark on a full and detailed conversation with affected par ties on the impact of such a ban before any legislation is laid It must also assess whether such a ban would achieve its aims of meaningfully reducing smoking or simply relocate smoking elsewhere , such as in the home ”

Steve Alton BII CEO commented: “Since the smoking ban in 2007 our members have made significant adaptations to their venues, to accommodate all of their customers These changes included huge investments in outdoor spaces and diversifying their offer to be able to welcome ever yone to their pubs The significant effects from the pandemic in 2020 are still being seen today including heavy increases in food, drink, labour and energ y, but pubs have time and time again adapted in order to thrive

Any fur ther disruption to their businesses would be incredibly damaging, par ticularly for our small, drinks led, community pubs, who provide essential connection in villages towns and high streets across the UK They have already weathered so much and with only 1 in 4 making a clear profit currently, the impact of increased regulation and restrictions on their ability to sur vive and thrive could be devastating

“Our pubs need suppor t investment and a fair and level playing field to be able to remain at the hear t of their communities Without them, their essential role across the UK is at risk ”

Ltd - Over 35 Years of

Long Term Reforms Without Support Will Decimate The Sector In Early 2025 NTIA Says

The Night Time Industries Association (NTIA) has submitted a letter of urgent appeal to the Chancellor outlining a series of critical measures designed to suppor t the UK s night-time economy and broader business landscape With inflation, energ y costs, and business rates putting immense strain on businesses par ticularly small and medium-sized enterprises (SMEs) and independent operators the NTIA is calling for immediate action to prevent widespread closures and fur ther damage to this vital sector

Michael Kill, CEO of the NTIA and Vice President of the International Nightlife Association, warns: “We are at a critical juncture for the UK’s night-time economy and independent businesses The impact of inflation, rising energ y costs, and business rates is crushing operators, many of whom are facing the ver y real prospect of closure in the coming months Independent venues and cultural businesses are the lifeblood of our cities and communities but without urgent government inter vention we risk losing them forever ”

“The Chancellor must act now to extend business rates relief freeze alcohol duty suppor t independent cultural businesses and address energ y costs, or we will see a mass exodus of businesses by early 2025 The reality is that the old financial models are gone , and with the current trading conditions, many businesses are struggling to adapt We can’t afford to wait for long-term reform while businesses disappear we need action now to stabilise the sector and protect the future of our industr y ”

The night-time economy is not just an enter tainment sector ; it is a key pillar of the UK’s economy, social well-being, and cultural identity From independent music venues and restaurants to pubs and nightclubs, these businesses provide jobs for millions and act as crucial hubs for communities However NTIA data shows that nearly half of night-time businesses now repor t that their operating models are unsustainable Rising operational costs, reduced consumer spending, and diminished govern-

ment suppor t are pushing these businesses to the edge

Sacha Lord, Chair of the NTIA and Greater Manchester Night-Time Economy Advisor, reinforces this urgency: “The past few months have highlighted just how vital the hospitality and nightlife industries are , not only to the UK economy but to the cultural fabric of the nation This sector brings people together, fosters community, suppor ts and encourages investment in local areas, and provides jobs to all ages and in both rural and urban areas ”

“Pubs and bars become community hubs after an England match, grassroots music venues nur ture bands that can bring an entire nation to a standstill, and independent restaurants earn the countr y global acclaim

The UK has long been a trailblazer in nightlife innovation London, Manchester, Edinburgh and other cities have ser ved as blueprints and influenced policies in city planning worldwide for decades but we are now in danger of being overlooked on this global stage ”

NTIA is calling on the Chancellor and the government to take the following critical actions:

EXTENSION OF BUSINESS RATES RELIEF

The NTIA is urgently requesting an extension of the business rates relief scheme beyond 31st March 2025 to help stabilise businesses amid rising costs It proposes a phased reduction in rates after the extension, allowing businesses to adjust gradually while managing increasing operational expenses, including the full impact of the NLW

SUPPORT FOR SMES AND CULTURAL

BUSINESSES

A key issue for the NTIA is the impact on non-bricks-and-mor tar businesses especially in the cultural and creative sectors With 70% of the night-time economy being independently owned, the NTIA has called on the Chancellor for a shor t-term VAT reduction The decline in independent venues and cultural events threatens innovators fuels gentrification and alters UK high streets

FREEZE ON ALCOHOL DUTY TO PROTECT THE HOSPITALITY SECTOR

The NTIA urges the Chancellor to freeze on alcohol duty to ease the financial strain on the sector Inflation is reducing consumer spending and raising costs, with over 50% of consumers highlighting that the price

of drinks being a key reason not to go out as frequently, any shift or potential increase in pricing will threaten business viability Stabilising alcohol duty will help prevent price hikes, maintain customer footfall, and suppor t venue sur vival

ENERGY COST CRISIS: AN IMMEDIATE AND LONG-TERM THREAT

The NTIA has raised urgent concerns about rising energ y prices set to increase again in October The energ y regulator warns that high prices are the new normal Many businesses, especially in the night-time economy, had hoped for economic change , but with rising costs, they must now adapt to a new trading landscape

Businesses are struggling to cope with rising costs the smoking ban and changes to employment rights Without immediate relief, many may fail, especially during slow trading periods The NTIA warns that without urgent action on energ y costs and sector stability, many operators might not sur vive beyond the golden quar ter of 2024, risking mass closures in early 2025

LONG-TERM REFORM IS VITAL BUT TIME IS RUNNING OUT

While the NTIA acknowledges the impor tance of long-term reforms to business rates, VAT and the planning system, it warns that the slow pace of reform will not come quickly enough for many businesses

Over the past four years, more than 23,000 businesses in the nighttime economy have closed, with 6,000 shuttering their doors in the past year alone Independent SMEs which have borne the brunt of these closures, are contracting at an alarming rate , down 13% compared to a 3% reduction among larger, corporate-managed entities

Without swift and targeted suppor t, the night-time economy one of the UK’s most innovative and globally recognised sectors will continue to deteriorate These businesses not only create jobs and drive local economies but also play a pivotal role in maintaining the UK’s cultural leadership on the world stage

We urge the Chancellor to act now and take the necessar y steps in the Autumn Budget to safeguard the future of the night-time economy The window for action is closing fast and without these measures we will lose a vital par t of our communities, our culture , and our economy

Inception Group To Launch Cahoots Postal Office In Borough

Free-spirited and merrily edg y, unrestrained and full of curiosity - these are the design principles on which the new Ambiente designer bases his creative work With „The Lounge –Shades of Space“, Fabian Freytag is designing the new special presentation in Galleria 1 as an inviting meeting place for ever yone With the choice of this multiple award-winner, Ambiente once again emphasizes its competence as a focal point for the international design scene and fur ther expands the growth segments of hospitality and contract business The range for the hospitality industr y will be conceptually realigned and expanded for Ambiente 2025

“Roaming restaurants rooms – that's where I get my inspiration from ” explains Fabian Freytag “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today ” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a gentle radical , creates interiors for fans of the new, for advocates of the unseen and for lovers of bold decisions He integrates ar tificial intelligence (AI) into the creative process With his design for The Lounge , Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business sectors maximum inspiration for their business New views and insights are guaranteed - also in a figurative sense: Accordingly, Fabian Freytag invites the visitors: "Let's open our eyes and learn to see ” With Ambiente 2025, the world's leading international trade fair for consumer goods is

repositioning its offering for industrial consumers: With an eye to the future , Ambiente is expanding the por tfolio for furnishing and fitting out commercial proper ties This applies both to the hospitality sector and to proper ties outside

These Restaurants Ban You For Posting Your Food on Instagram

Working its way into marketing strategies overall, the per vasive influence of Instagram has gotten into ever y nook and cranny, par ticularly that of the restaurant industr y

With the current profligate user base of 2 4 billion people across the globe , Instagram has entered into the arena of the major social platforms This offers an enormous audience for a restaurant to showcase and promote their foods

In addition, statistics show that 69 percent of the people within this categor y are more likely to take a photo of their food and post it on their social media which innovative restaurant owners have been able to integrate

According to Nathan Mercer an exper t in connectivity solutions at Truely eSIM "Instagram has completely changed the way that restaurants connect with their patrons The visual appeal and sheer scale of reach brought about by Instagram make the platform an indispensable tool of modern marketing " HOW INSTAGRAM DRIVES RESTAURANT GROWTH

Being far more visual, Instagram represents the perfect platform for presenting culinar y delights so that ever y shown dish could become viral Here is how it works

1 Visual Marketing:

Mercer explains that 38 percent of Instagram users actively seek out food content, citing data on Menu Tiger Meaning, restaurants have an oppor tunity for audiences through high-quality pictures of dishes

A well-timed post can attract diners from miles away, turning a simple dish into an overnight sensation, according to Mercer

2 Customer Interaction

Instagram does more than just post photos it does real-time interactions with the patrons through comments, likes, and shares, thereby building a community around the restaurant's brand "Engaging with customers on social media creates a loyal following that feels personally connected to the restaurant," says the Truely eSIM connectivity solutions exper t

3 Influencer Par tnerships

Pairing with any food blogger and influencer increases a restaurant's reach within no time as they reach an influencer s follower base as well

Mercer asser ts, "Influencers bring credibility and a ready-made audience , making them invaluable par tners in digital marketing

CASE STUDIES: RESTAURANTS THAT SAY, ‘NO MORE PICTURES’

Not ever ything on the photo-taking front has been "sparkles and rainbows," though Some top-of-the-line establishments have even prohibited taking photos altogether as they think it's interfering with the dining experience Leading the pack:

1 The Waterside Inn - Berkshire , England

The three-Michelin-starred restaurant has banned Instagramming on the premises on grounds that the place should be intimate to give a dining experience In a statement released, reasons have been cited as to let the diners be in focus at the food and the restaurant environment just leave your phones behind

2 Grenouillere Restaurant - La Madelaine-sous-Montreuil, France

Grenouillere has gone so far as to ban cell phones from its vicinity and not even in its lounge area to keep the unique dining environment unique It was ver y impor tant that the food and the act of eating be something you know you cherish and that's it

3. Take Dae - New York, USA

Take Dae in New York maintains a no-photos policy for influencers, meant to prevent disturbances The idea is to ensure a peaceful uninterrupted dinner for all guests

4. Car thage Must Be Destroyed - New York, USA

This restaurant takes after the other New York spot and has also decided to ban cellphones, for the reason of making a " purer and fuller" experience according to the owners

THE DEBATE: PROS AND CONS

The whole debate over an outrageous photo ban and Instagram interaction restriction inside the restaurants is right here Here's the view from both sides:

PROS

• Improves the dining exper ience in terms of focus ng on the food and per sonal interaction

• Ensures that exc lusivity and specialty can be attac hed to the dining exper ience so that it becomes well-remembered

• Lessens distractions , hence , allowing one to focus on their meal as well as their company

CONS

• Loses out on free marketing and word-of-mouth promotion

• Could be perceived as somewhat stifling and out of step with dig tal culture , and it is likely to alienate younger user s Hamper s true customer engagement and spontaneous customer advocac y

Commenting on this, Mercer adds, "Even though Instagram has huge marketing firepower, it is impor tant for restaurants to keep the ver y essence of why people eat out to savor good food in a distinctive environment that enhances the overall experience "

REFLECTING ON THE ROLE OF INSTAGRAM IN MODERN DINING

While , at the same time , dining is taking on an increasingly digital center, the distinction between maintaining the old-world etiquette of dining and using modern techniques of marketing to a restaurant becomes one of a small, if not infinitesimally fine , line

Eventually, it is the brand values that a restaurant holds and the dining culture that is being fostered which can best decide the appropriateness of using Instagram to market This digital dilemma is fur ther fuelled by culinar y circles, proving that for even the best of chefs and marketers, the perfect recipe remains elusive when it comes to eating

Swifties Drive Unseasonal Boost In Hotel Occupancy, Rates and Profits

Designs

Reducing Duty on Draught Beer Could Create Over 8,000

beer which is destined for the pub could create more than 8,000 extra jobs and result in a £265 million boost to the national economy, according to new research by the Centre for Economics and Business Research (Cebr)

Pubs and breweries are amongst the most heavily taxed business sectors in the UK, generating over £15 billion of tax revenues for the Exchequer each year UK has the second-highest beer duty compared to EU member states; and for context, British drinkers paid the highest beer duty [£180 million] of any EU countr y represented at the European football championships which took place during the summer

The Cebr research revealed that setting the Draught Relief at 50% in the Autumn Budget could lead to a whopping 76 million extra pints being sold in pubs with £152 million in additional taxation going to the Treasur y

A more modest increase to 20% from its current 9 2% rate could still see an extra 2,251 jobs, 20 million more pints sold and £70 million for the economy with an increased contribution of £39 million to the Treasur y with many of the costs being offset through additional sales and increases to other taxes

The new research, commissioned by the Society of Independent Brewers and Associates (SIB A), the Campaign for Real Ale (C AMRA) and the British Institute of Innkeeping (BII), demonstrates the benefits to independent breweries, community pubs, consumers and the economy from expanding the Draught Relief Introduced last year, Draught Relief allows the Chancellor to finetune alcohol duty decisions to suppor t the UK’s community pubs and brewing sector It means that beer which is packaged into large containers such as kegs and casks and mostly sold across the bar in community pubs benefits from a lower rate of beer duty

Currently alcohol duty is due to increase by RPI in Februar y 2025 unless the Chancellor makes an announcement in the Autumn Budget in October This comes at a time when fifty pubs a month have shut in the first half of the year and around 70 breweries have closed for good so far in 2024

Pubs and breweries make a huge contribution to our local communities but pay way more than their fair share of tax”, said Andy Slee , SIB A Chief Executive

“This is the Chancellor’s oppor tunity in the Autumn Budget to use decisions around alcohol duty to provide targeted suppor t to our pubs and independent breweries by increasing the Draught Relief to 20% or more "

“The Draught Relief is a new tool in the Chancellor’s toolkit that enables the Government to favour our pubs and breweries in the tax system which provide so much benefit to our local towns and cities ” commented Tom Stainer, C AMRA Chief Executive

“Brewers and pubs are still recovering from the impacts of the pandemic and trading remains tough so increasing the Draught Relief to 20% would be a real boost for the sector "

Boosting the Draught Relief would reduce the tax burden on thousands of pubs in ever y community and help to safeguard their futures”, said Steve Alton, BII Chief Executive

“Our pubs are essential local businesses foundational in their local economies and at the hear t of their communities ”

Steve Alton, chief executive of the BII, said: “Boosting the draught relief would reduce the tax burden on thousands of pubs in ever y community and help to safeguard their futures Our pubs are essential local busi-

nesses, foundational in their local economies and at the hear t of their communities

Last month the British Beer & Pub Association (BBPA) called for greater suppor t as research revealed that the beer and pub sector suppor ts 1,040,000 jobs but urgently needs the upcoming Budget to help it so it can keep people in work, the trade body has warned

Figures from 2024 Oxford Economics research commissioned by the BBPA shows that this an increase of more than 100,000 prior to Covid, up from 936,000

These figures demonstrate that people around the countr y depend upon the industr y to keep them in work and put money in their pockets, the British Beer and Pub Association (BBPA) said

But despite this, pubs make an average of just 12p on ever y pint of beer once taxes and costs have been deducted

Now the BBPA is calling for a reduction in soaring costs of doing business It says the industr y needs the Budget to help it continue to invest in business and people and remain a home away from home in communities across the countr y

Emma McClarkin, CEO of the BBPA, said: Our brewers and pubs are helping people around the countr y earn money, gain skills and experience , and suppor t both the local and national economy

“From those pulling pints to the farmers growing the hops, so many rely on our treasured beer and pub sector for their livelihoods and careers

“But for the job market to flourish – and for us to keep suppor ting those jobs - it’s vital our sector is given the suppor t it needs to continue

“We are urging the Government protect the Great British brewing and pub sector - the beating hear t of our communities - to ensure it can remain a driving force for growth, jobs, investment and social value whilst keeping the price of a pint affordable for all ”

The BBPA has called on the Government to use the Budget to cut beer duty, reform business rates, and pledge to keep the 75% business rates relief so that pubs and brewers can keep people in work and suppor t more jobs

A 5% cut in beer duty in the upcoming Budget would result in up to 12,000 additional jobs, mainly in pubs This is due to the dynamic effects of increased prices at the bar reducing demand from consumers, who are sensitive to costs rising

A decreased demand for drinks in pubs leads to closures and job losses so keeping the price of a pint affordable will allow the sector to thrive and employ even more people

The industr y is facing multiple burdens and restrictions in the form of proposed eyewatering packaging taxes and a potential beer garden smoking ban

The industr y is one for the most heavily taxed business sectors per pound of turnover in the UK with tax making up 40% of UK brewing turnover and £1 in ever y £3 spent in pubs

The BBPA warns any additional price increases, on top of the inflationar y pressures of the last few years, would tip many beer and pub businesses over the edge

UK Government 'Must Introduce Mandatory Display Of Food Hygiene Ratings'

One of the consequences of the currently voluntar y scheme is that in England, 69% of businesses display a food hygiene rating sticker, compared to 91% in Nor thern Ireland and 92% of businesses in Wales

The Food Hygiene Rating (Wales) 2013 Act and the Food Hygiene Rating Act 2016 (Nor thern Ireland) makes it an offence to display an incorrect rating and gives local authorities the power to take action against businesses if they fail to provide the

information when asked by a customer The BBC investigation rightly raises questions regarding the effectiveness of England’s current system Suppor ted by the exper tise of CIEH Food Advisor y Panel member and food safety lawyer, Jon Payne , the investigation revealed that it is clear that this issue is not isolated

Chris Elliott OBE, Professor of Food Safety at Queen’s University Belfast and Vice President at CIEH, said: Ever yone deser ves to feel confident that the food they and their families consume is safe

Food Hygiene Rating Schemes provide consumers with information about the hygiene standards at food establishments, enabling them to make informed choices about where they eat and purchase food

With more than four in fives businesses in England suppor ting the introduction of mandator y display of FHRS, there is no need for fur ther deliberation The new Government must act now to introduce this long-awaited ask and align the UK’s statutor y food hygiene standards ”

Licensed Premises Urged To Act Now On Anti-Terrorism Measures

THE owners of licensed premises in the UK are being urged to act swiftly to increase security and anti-terrorism measures as the new Mar tyn s Law edges closer to being introduced

The Terrorism (Protection of Premises) Bill, requiring public venues to introduce measures to improve safety and protection, was recently brought forward to Parliament, and is currently undergoing Parliamentar y scrutiny

The bill, known as Mar tyn’s Law, emerged in the aftermath of the 2017 Manchester Arena attack, when 29-year-old Mar tyn Hett was one of 22 people killed His mother, Figen Murray, has tirelessly campaigned for the changes

In September, a new government ‘fact sheet’ was put in place , meaning many licensed premises now need act swiftly to aid preparations

Melissa Haskell, licensing exper t and director at Knights, the UK’s largest regional legal ser vices business, said:“These new requirements will affect a range of businesses in the food and drink, enter tainment, retail and spor ting industries and beyond

“They must have public protection procedures in place for when the legislation comes in Now it has been introduced to Parliament preparations must step up The process can often be really swift and we know that many businesses are worr ying about getting the right plan in place in time

Based on their capacity, venues will need to meet different requirements Premises with a capacity of between 200 and 799 will be classed as a ‘standard tier’ and be required to notify a regulator and have in place public protection procedures to reduce the risk of physical harm in the event of an attack These will include locking doors, closing shut-

ters and identifying safe routes

Those with a higher capacity of 800 and more will be in an ‘enhanced tier’ which requires them to take ‘reasonably practicable’ measures to reduce the risk of a terrorist attack occurring or physical harm being caused Measures include hiring security staff or increasing CCTV

“As well as licensed premises, the 200-plus capacity could include charities, health and education organisations, spor ting grounds and visitor attractions through to hospitals and even supermarkets,” said Melissa “But the tiered approach can help to narrow down what actions a business needs to take and the suppor t they need to enact those defence mechanisms

“We have been discussing with clients the need to prepare security plans and develop best practice They can consider terrorism risk management guides that are already in circulation identify a responsible person to oversee the implementation of the requirements and potentially understand the different levels of UK terrorism threats

“They need to update staff training so that they can respond to not only an attack but the threat of one – and the likely methods they would need to escalate their response , such as an evacuation Larger venues might need to run realistic scenarios of what a threat looks like ”

Melissa believes businesses could designate a person or team with ‘Mar tyn’s Law’ responsibilities, just as they might have a trained first aider or fire safety warden

However, she asked: “Would they always have to be on site during operating hours or be contactable? Hospitality can also have a high turnover of staff, especially seasonally – do they have to train ever yone?

“There’s obviously a cost element, especially to our big arena and

shopping mall clients who have the larger capacity And there is a big responsibility on a designated person or team, although having some kind of qualification or cer tificate could be beneficial for them and prove attractive to employers ”

Melissa added: Risk assessments will be ver y impor tant and it is also crucial for businesses to understand the liability that they will be accepting – and to ensure they are properly insured against the risk

“All businesses will face some level of change We are urging people to have ever ything in place as soon as possible and to have their finances prepared as it will be implemented ver y soon, once the Parliamentar y scrutiny process has concluded

“It would also be good practice for premises that fall outside the scope of the legislation – with a capacity under 200 – to take voluntar y steps in training their staff ”

A final refinement to September’s bill was confirmation that the Security Industr y Authority (SIA) will act as the regulator y body overseeing the law a point which Melissa believes could lead to confusion around culpability if there is a breach of security

“The SIA holds considerable experience in helping increase public safety measures however its yet to be determined how exactly this process will unfold, and exactly who is accountable , ” she said “Businesses or venue operators might hire an SIA agency, but what happens in the event of an incident, and there are subsequent legal proceedings involved? Is the premises licence holder/landlord at fault, or the SIA agency?

“These are the clarifications we expect to be evaluated over the coming months as the scrutiny process concludes, and we have much more robust and secure anti-terrorism measures for public venues in the UK ”

Wetherspoon Sales Increase 5.7% As Revenue Tops

million, an increase of 5 7%, compared to FY23

The company revealed that pre-tax profits jumped by 73 5% to £73 9 million for the year to July 28, compared with the previous year Tim Mar tin, the chairman of JD Wetherspoon, said: “Sales continue to improve In the last nine weeks, to September 29 2024, like-for-like sales increased by 4 9% The company currently anticipates a reasonable outcome for the current financial year, subject to our future sales performance ” The companies trading summar y revealed that:

• LFL sales were stronger than total sales due to a small number of pub disposals and lease terminations

• Operating profit, before separately disc losed items , was £139 5 million (2023: £107 1 million)

• The operating margin before separately disc losed items , was 6 9% (2023: 5 6%)

• Profit, before tax and separately disc losed items , was £73 9 million (2023: £42 6 m llion)

• In the per iod, the company sold eighteen pubs and terminated the lease of an additional nine pubs

• This gave r ise to a

• cash inflow of £8 9 million

• There was an exceptional loss on disposa of approximately £13 4 million, recognised in the income statement, relating to these pubs

The company also highlighted in its preliminar y statement the disparity between VAT in pubs and supermarkets saying: “As we have previously stated, the government would generate more revenue and jobs if it were to create tax equality among supermarkets, pubs and restaurants ”

“Supermarkets pay vir tually no VAT in respect of food sales whereas pubs pay 20% This has enabled supermarkets to subsidise the price of alcoholic drinks, widening the price gap, to the detriment of pubs and restaurants ”

£2bn

“Pubs also pay around 20 pence a pint in business rates whereas supermarkets pay only about 2 pence , creating fur ther inequality Pubs have lost 50% of their beer sales to supermarkets in the last 35 or so years It makes no sense for supermarkets to be treated more leniently than pubs, since pubs generate far more jobs per pint or meal than do supermarkets as well as far higher levels of tax ”

“Pubs also make an impor tant contribution to the social life of many communities and have better visibility and control of those who consume alcoholic drinks

Tax equality is par ticularly impor tant for residents of less affluent areas, since the tax differential is more impor tant there – people can less afford to pay the difference in prices between the on and off trade ”

“As a result, in these less affluent areas, there are often fewer pubs, coffee shops and restaurants with less employment and increased highstreet dereliction Tax equality would also be in line with the principle of fairness – the same taxes should apply to businesses which sell the same products ”

EV Chargers for the Hospitality Sector

The hospitality industr y is at a crossroads As the world moves towards a more sustainable future , the need for modern, efficient, and reliable electric vehicle (EV) charging infrastructure has never been more apparent Yet, many establishments within the industr y are grappling with outdated and inadequate EV charging facilities, which are increasingly becoming a deterrent for potential guests Fur thermore , the latest public charge point regulations come into force in December 2024 that require chargers to have transparent pricing 99% uptime and in the case of rapid chargers contactless payment

According to a 2024 repor t by Charge 82% of EV drivers actively seek hotels with reliable and user- friendly charging facilities and 50% base their hotel choice on EV charging availability and customer reviews Fur thermore , a 2023 Deloitte repor t revealed that 63% of hoteliers believe EV charging will be a key par t of their sustainability effor ts in the next five years Despite this, many hotels and hospitality venues are feeling the negative impact of poorly functioning EV chargers, with infrastructure that is simply not fit for purpose in 2024

Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional This amounts to approximately 1,352 out-of-ser vice chargers, a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have

The transition to EVs is accelerating, and with it comes the need for reliable , user-friendly charging infrastructure This is par ticularly true in the hospitality industr y, where the quality of the guest experience can be significantly influenced by the availability and reliability of EV charging facilities

Many hospitality venues are grappling with outdated and inadequate EV charging infrastructure This not only impacts the guest experience but can also lead to negative customer reviews, hidden energ y costs, and operational headaches Upgrading to modern, efficient charging solutions can alleviate these issues and enhance the overall guest experience

The impor tance

Improved Hygiene Improves Accessibility for Everyone

Ensuring

New

Soft Drinks Surge As Gen Z Drives Moderation Revolution

striving to lead a healthier lifestyle (74%) and actively seeking to make environmentally conscious choices (73%)

However this reduction in alcohol intake has not negatively impacted younger consumers ’ engagement with the On Premise sector On the contrar y, 86% of LDA- 24 year old consumers have

This data indicates untapped potential for soft drinks during higher tempo occasions, especially among younger consumers who are increasingly adopting “zebra striping” – alternating between alcoholic and non-alcoholic drinks throughout the night In fact 18-24-year-olds are more likely to choose soft drinks in a bar or late-night setting, over-indexing by +6pp versus the average consumer

Yet, breaking into this potentially lucrative market requires careful strateg y

THE MOST PROMINENT FACTORS DRIVING BRAND CHOICE INCLUDE:

• Habit – 43% soft dr ink consumer s are creatures of habit, always c hoosing the same dr ink categor ies and/or brands

• Brand loyalty – 38% of consumer s consistently c hoose their favour te brand

• Value for money – An equal % are motivated by value for money as brand loyalty, whic h does not necessar ily mean the c heapest option

• Brand quality – A quar ter (23%) pr ior itise brand quality

• Menu recommendations and onsite activations – Promotional activities are par ticularly effective among 18-24-year-olds , who have strong brand loyalty while also being more open to being influenced, (over-indexing by +9pp ver sus the average consumer) In terms of consumer preferences within the categor y, the focus on fizz remains intact, holding half (49%) of the market share despite health trends bolstering the rate of sale (RoS) for spor t drinks, water plus, and juice drinks This effer vescent outlook is driven by consumer desire for value for money and the increased consumption of fizzy drinks among 18-24-year-olds, with almost a third (30%) repor ting they are drinking more carbonated soft drinks than a year ago

CGA client director Violetta Njunina said: “These evolving consumer preferences in the GB On Premise present an exceptional window for soft drink suppliers and venue operators to flourish by supplying to changing demands As moderation becomes a key trend, particularly among younger generations, the ability to offer appealing, high-quality, and health-conscious soft drinks is crucial for success Suppliers who tap into these insights and align their strategies are better positioned to lead in this new era of beverage consumption “

Five

Survey Reveals What Makes The ‘Perfect’ Pub, With 80% Of Brits Say That Food Is Key

deciding which pub to visit

Beer gardens follow closely behind in popularity, with 64% saying that it s something they look out for when choosing the perfect pub environment Their appeal extends across seasons, with most pubs equipping their outdoor space with heaters, fire pits, and cosy outdoor seating areas for the colder months

A pub with the right atmosphere is the third most impor tant aspects to Brits Whether it’s cozy and traditional or lively and social, almost two thirds (60%) of people consider how the pub’s atmosphere will enhance their overall experience

Fur thermore other amenities considered to be impor tant aspects of a pub include music , with over half (56%) saying that it’s a key consideration Additionally, a good beer selection (43%), live music (36%), and spor ts on the TV (35%) are also wor th noting

WHAT ENTERTAINMENT IS IMPORTANT TO BRITS?

Rank Must

When it comes to enter tainment, Brits have clear preferences for what makes a pub experience truly enjoyable Topping the list, 42% of respondents say that quiz nights are a must-have , making it the most popular form of enter tainment in UK pubs A close second is watching spor ts, favoured by 37% of Brits, with 48% of men naming this as the most popular bar enter tainment to make a pub perfect

Live music also holds significant appeal, with 34% of people considering it an essential par t of a great pub atmosphere Playing pool or dar ts comes in 4th, with 26% of people saying it is needed for a pub to have a good atmosphere The long-running pub tradition of fruit machines also ranked among must-have enter tainment, with 11% wanting the chance to win some extra cash

PEOPLE SURVEYED SAID THAT THEIR PERFECT PUB WAS:

“A

“My Favourite pub looks traditional, it has a good selection of hand pulled bitters It isn’t busy but isn’t quiet It has really comfy seats to sit, and where you would be happy all night In winter a real fire can be a huge draw too ”

When it comes to enter tainment many agree that: “An Ideal pub features a cozy interior with wooden furnishings, a well-stacked bar, and friendly atmosphere It should include amenities like spor ts on tv, pool tables, bingo nights, fruit machines, live music etc ”

Vacancies Fall Below 100,000, But Wage Pressures Remain

“Businesses are also ner vously waiting for the Low Pay Commission’s recommendation of next year ’ s wage rates, par ticularly as significant increases over recent years means wage costs now represent at least a third of business costs

“Today’s figures showing that average earnings were 4% higher than a year ago should give pause to the LPC moving too far and too fast with above-inflation wage increases

for the

but the

As a sector we re continuing to drive down vacancies, but the Government can make that easier in the Budget Suppor ting enhanced back-to-work schemes and delivering on the manifesto commitment to reform the Apprenticeship Levy will help the sector recruit and reduce economic inactivity

“Businesses have had to shoulder increases of up to 40% in some age bands over the past three years and we must ensure there is no detrimental impact on youth employment as a result of these increases, something the LPC is considering itself

“Making the tax burden for hospitality businesses more sustainable is essential at this Budget, which is why we ’ re urging the Chancellor to introduce a lower, permanent and universal hospitality multiplier to avoid a business rates cliff edge that would pile more costs onto an already struggling sector ”

186 Million Workdays Are Lost Annually Due To Sickness

During the winter months of November to Februar y, seasonal illnesses such as colds flu coughs and throat infections peak in the UK Germany and across Europe Germs spread rapidly and are easily transmitted between people and surfaces, making it a par ticularly challenging time for maintaining health In the UK alone , research estimates that approximately 185 million working days, are lost annually due to sickness

THE PROLIFERATION OF GERMS DURING WINTER

In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including:

• High Density of People: Crowded workspaces increase the likelihood of germ transmission

Shared Surfaces: Frequent use of common areas like door handles, desks, and communal equipment facilitates the spread of germs

• Inadequate Ventilation: Poor air circulation can allow germs to linger in the air longer increasing the risk of airborne transmission

• Presenteeism: Employees coming to work while sick can spread germs to their colleagues

• Asymptomatic Carriers: Individuals who are infected but show no symptoms can unknowingly spread germs

Fur thermore , research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above

A NUMBER OF KEY INSIGHTS TO CONSIDER:

• Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of facility managers send them home

• Asymptomatic Spread: Approximately 75% of seasonal flu infections

show no symptoms, allowing germs to spread unnoticed

• Surface Contamination: A single infected employee can contaminate up to 50% of shared surfaces, and germs can transfer to the hands of 14 people from common touchpoints like door handles

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet

High Germ Density: Office desks can harbor 400 times more germs than a standard toilet seat

These insights highlight the critical need for effective , efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business

Dettol, the World’s #1 Disinfection Brand Offers Germ Protection for Businesses This Winter

With 90+ years of brand heritage , Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter Dettol offers a range of concentrates and ReadyTo-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1 EFFICACY:

• Acts quickly to eliminate 99 9% of viruses and bacteria

• Proven to kill E Coli Salmonella Listeria MRSA and the flu virus

• Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacterial action keeps surfaces protected for longer

2 EFFICIENCY:

• No-wipe formula reduces cleaning time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces

Multipurpose products in the range both clean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY:

Select surface cleaning products leave behind no harsh residue

• Suitable for ever yday cleaning staff usage

• Majority of products are readily recyclable

When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked, “Ever y year, businesses face a decline in profitability due to employees and customers falling ill during the winter season The transmission of germs is inevitable during this time , so the best strateg y for businesses is to implement exceptional cleaning and hygiene solutions By protecting their

6 Experts Discuss Potential Impact Of New Employment Allocation Of Tips Act On Hospitality Sector

and workers have a new right to request a copy of their tipping record

In the UK, currently, there is no legal obligation to tip – however, 10 per cent of the bill is the standard ser vice charge in high-end hotels and most restaurants in the UK PayCaptain – a cloud-based payroll software solution – collaborated with its par tners at GRTFL TiPJAR and Plain Numbers to discuss the new law and share insight into how it might change tipping practices going forward

“Lots of workers in the hospitality sector rely on tips to supplement their pay – before this law came into effect, many were powerless to do anything where employers decided not to pass on ser vice charges from customers

Some employers have not been fully transparent with their employees on what happens with tips – the new legislation requires full transparency, this can then be shown on their payslip alongside all other pay elements to give the employees confidence they are being paid fairly and correctly, building trust and enabling them to feel in control of their pay, which leads to better financial wellbeing”

The Depar tment for Business and Trade estimates that these changes will mean around £200 million will be received by workers that would otherwise have been retained by these employers It is also estimated that more than three million ser vice workers in England, Scotland, and Wales should benefit from the law

IMPACT OF NEW LAW

M

“Tipping has become a challenge in a cashless era affecting owners staff and customers For a lot of people tips can equate to 30-50% of their take home each month in some cases

Having the knowledge that that's been distributed fairly and transparently gives the industr y some strength that it needs from a retention perspective The new law means more money being put back into the pockets of hospitality workers, which is a massive positive The new law also seeks to standardised processes, weeding out bad practices – however, some previously fair equitable schemes are now being classed as unlawful, putting potential strain on the bottom line for some businesses”

“This new legislation will make a real difference to the lives of so many people – we ’ ve always believed that staff should get 100% of their tips, and it’s incredibly rewarding to see this principle become law across the entire industr y

The new tipping legislation is not just a legal obligation but a powerful oppor tunity for operators to build stronger, more motivated teams Seeing this legislation become a reality feels like a huge victor y for all the hardworking staff out there who rely on tips”

LEGISLATION COMMENTS

c o m m e n t e d : “The main issue which brought in the new law is that some businesses have been taking a percentage of tips to cover other aspects (such as breakages, credit transaction fees, etc ) – when employers have been covering overheads with tips, this means that employees have been shor t changed However, businesses are now going to have to find this money from elsewhere to cover these aspects hospitality has barely recovered from the pandemic , so this could be difficult, and we could see more establishments close as a result”

Corroborating this sentiment, TiPJAR notes on its website that they’d have loved an agreement between card issuers and the DBT on how transaction fees/processing fees could have been reduced or removed from the scope of the legislation as this is an additional cost that the operator is burdened with

Hawkie added: “One of the most contentious subjects in the legislation is about ensuring 100% of funds are paid out no later than the end of the following month when those tips were received For seasonal businesses, this can have a big impact on them where they used to reser ve funds to smooth the payment process to cover quieter periods in the business - this will no longer be possible”

TRONC SCHEMES

Potter added: “Tronc schemes are highly favoured by new legislation, as they go hand-in-hand with what the legislation is tr ying to achieve – fair and objective practices, and offering independence and standardisation There is a common misconception the troncs take money from business, when they actually put more money in the pockets of and benefits team members Other benefits include cost savings, transparency, legal compliance , efficiency, better financial management”

Hawkie added: “One of the biggest benefits of having a compliant tronc scheme is the national insurance contribution savings However, there are many more benefits in having a tronc scheme that is setup to drive success, including having more engaged team members, better customer ser vice levels, and appropriately incentivised team members to increase upsells Implementing a tronc system also ensures compliance , efficiency (when choosing an automated solution), employee satisfaction, and other financial benefits”

COMPLIANCE WITH NEW LEGISLATION

Hawkie added: “Even this week, we are still getting in-bound leads from businesses looking into last-minute compliance to the Employment Allocation of Tips Act While recent news has opened up a lot of eyes on the new law, many businesses were not fully aware of what the new law would mean for them, so we do have empathy for these operators who were not able to plan ahead of time Even if already compliance , many enterprise businesses are now looking for ways to get a competitive advantage on management

“As the deadline has passed, it’s impor tant to get on top of this now if you haven’t already Timing is of the essence , and having a policy in place and consulting with the team is imperative to ensure compliance”

IMPORTANCE OF EASY-TO-UNDERSTAND PAYSLIPS

Bocca added: “Hospitality has a ver y diverse workforce , and while low numeracy and maths anxiety are contributing factors to not understanding their payslips, there are other elements to consider too (such as English not being first language and comprehension of ‘technical’ financial terms that might lead to people not engaging with or understanding their payslip) Poorly designed traditional payslips fur ther compound the problem

“PayCaptain has become the first payroll provider in the world to par tner with Plain Numbers – in a programme designed to give workers the confidence to understand their payslips Interactive payslips are graphical payslips which break down payments and deductions for employees – employees can click on ‘Help’ icons for more information on how their deductions have been calculated so they know exactly how their pay has been worked out ‘Help’ icons provides more information on pay elements and deductions (including tips and tronc), and also explain tax, NICs, student loan and pension calculations directly on the payslip”

“Approximately half of adults in the UK have the numeracy skills expected of a primar y school child, so it is not surprising that many of us are baffled by standard payslips

The new law creates an impor tant moment in the journey for hospitality workers and as with any change there s the possibility of confusion It is increasingly impor tant to be aware of and understand the impact of any changes to your pay such as what you ’ re expected to receive and what you ’ re entitled to as wages, tax, and National Insurance can all be affected by the new law In the hospitality sector where shifts and therefore income var y payslips are often harder to understand than in standard salaried roles This issue dispropor tionately affects those on lower incomes yet it's an often-overlooked perspective”

n , a d d e d : “Those on zero hour or variable hour contracts are more likely to be in a financially tricky situation

The number of different pay elements on their payslip is larger (including things like holiday, uniform deductions, tronc , hourly rate , over time , etc ) which can cause overwhelm or information overload - this is the reason we worked with Plain Numbers to make it as simple as possible”

For more information, visit: https://www paycaptain com/par tners/plain-numbers

Hospitality Leaders Stay Cautious But Relief on

Inflation Raises Hopes on Sales and Margins

Britain’s hospitality leaders are cautious about the future as pressure on the cost of doing business continues, CGA by NIQ’s latest Business Confidence Sur vey reveals

The exclusive poll indicates just under half (49%) of leaders feel confident about prospects for their business over the next 12 months This is down by 4 percentage points from May’s figure of 53%, and a third consecutive quar ter-on-quar ter drop Meanwhile 36% of leaders feel optimistic about prospects for hospitality in general over the next year a quar ter-on-quar ter rise of 2 percentage points but 9 percentage points behind the level of August 2023

Hospitality’s confidence has been sapped by several years of high inflation, and challenges in several key areas continue especially labour, where nearly three in five (58%) leaders have experienced significant increases in wage costs in the last 12 months Three quar ters (75%) have seen at least some increases in food costs These pressures, alongside a drop in footfall as some consumers reduce their visits to pubs, bars and restaurants, have led a third (33%) of leaders to reduce trading hours in their estates

While confidence remains guarded, there are signs that optimism may star t to build as inflation eases in some costs Half (50%) of leaders have seen a reduction in their energ y bills over

more than half (56%) have not seen any fur ther increase in

risk of failure in the next year while the

year, to 9% Separate research from CGA by NIQ has meanwhile shown solid year-on-year growth in sales for managed hospitality groups, and a modest increase in outlet numbers

The Business Confidence Sur vey also highlights the need for suppor t for the hospitality industr y from the new government especially on

and

Karl Chessell, CGA by NIQ s director – hospitality operators and food, EMEA, said: After more than four years of disruption from COVID and inflation, hospitality’s leaders are understandably circumspect about the future With pay and food costs still rising and many consumers still feeling the pinch on spending, it’s not surprising that there has been no post-election bounce in optimism However, long-overdue respite in

and rents

have loosened the squeeze on operators’ margins, and we can be optimistic that an

’ costs will free up more spending in the final few months of 2024 Confidence will need to stay ver y cautious for some time to come but with the right suppor t from the new government hospitality will be well-placed to power economic growth and create jobs ”

Redcat Pub Company Appoints Fleet Street

RedCat Pub Company, the pub group founded and chaired by Rooney Anand and operator of the award-winning Coaching Inn Group, has chosen Fleet Street, the exper ts in food and drink culture , as its strategic communications par tner following a competitive pitch process

Fleet Street will work with RedCat Pub Company on communications spanning B2C and B2B ver ticals, including corporate reputation as well as brand positioning amid a transformational period for the hospitality group

Core elements of the activity will be suppor ting and collaborating on the new strategic vision for the group and its three divisions: RedCat Retail RedCat L&T and Coaching Inn Group

Richard Lewis RedCat Pub Company CEO: “We valued Fleet Street’s style and energetic response to the brief Bringing an insight-led, tailored and holistic approach that speaks to some of our challenges as well as the exciting oppor tunity to grow the RedCat and Coaching Inn Group brands under RedCat Pub Company Their pas-

sion for the industr y, extensive knowledge and experience was clear to us and we look forward to the journey ahead with Fleet Street in our corner ” Mark Stretton, Fleet Street CEO: “We are really excited to have the oppor tunity to work RedCat as they have a brilliant leadership team, great culture , some absolutely brilliant businesses and a great stor y to tell A fast-evolving company, we can’t wait to help suppor t the business during this next chapter, and we know that as a team we are perfectly poised to deliver the strategic counsel and media engagement required ”

The par tnership with RedCat Pub Company fur ther adds to the breadth and depth of Fleet Street’s exper tise within the hospitality, leisure and food & drink industries Always passionate about food and drink culture , Fleet Street now represent some of the UK s leading FMCG and hospitality brands including UKHospitality, Wyndham Hotels & Resor ts, HEINEKEN UK, Hawksmoor, Franco Manca, Parkdean Resor ts and Purity Soft Drinks

Last Orders – 50 Pubs A Month ‘Vanish’ During First 6 Months of 2024

50 pubs a month ‘vanished’ for good from the English and Welsh communities that they once ser ved calling last orders for the final time during the first 6 months of 2024

Analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39 096 at the end of the first half of 2024 to 30th June down 305 compared with 39,401 at the end of 2023

The data additionally highlighted how the total figure also included pubs that currently stood vacant and were being offered to let, which meant that the number of operational pubs was in fact even lower Altus outlined how pubs that once ser ved communities have either been demolished and/or conver ted into homes and offices

In the first half of 2023 383 pubs also closed the equivalent to 64 pubs closing ever y month, showing that the situation is dire

The Nor th West region of England lost 46 pubs the most of any region during the first half of 2024

A total of 472 pubs called last orders for the final time during the whole of the financial year in the 12-months from 1st April 2023 to 31st March 2024

Pubs which have ‘vanished’ from the communities that they once ser ved have either been demolished and/or conver ted into other types of use such as homes offices or even day nurseries

Alex Probyn, President of Proper ty Tax at Altus Group, warned of a double whammy of proper ty tax rises for pubs next April calling on the Chancellor to use her Autumn Budget on 30th October to act saying “the last thing pubs need is an average business rates hike of £12,160 next year through inflationar y rises and the loss of the discount ” Pubs, as with other eligible hospitality, leisure and retail businesses currently get a 75% discount off their business rates bills for the 2024/2025 tax year up to a cash cap of £110,00 per business but this is set to end on 31st March 2025

Whilst business

Between 2020 and 2022, in response to the pandemic , hospitality businesses were given 100% business rates relief by the government, however this was then cut to 75% and will be removed from next April

Probyn explained: “The last thing pubs need is an average business rates hike of £12,160 next year through inflationar y rises and the loss of the discount ”

A spokesperson for the British Beer and Pub Association said: “While we know that brewers and pubs pour billions into the economy, their massive contribution to society is priceless which is why any closure is devastating Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs can remain a home from home

Michael Kill, CEO of Night Time Industries Association: “We had hoped the Bank of England would be confident enough to lower interest rates, but their decision to hold at 5%, coupled with inflation remaining stagnant, is another blow for night-time economy businesses ”

“Although inflation is steady, businesses won’t feel the benefit of any shift for months to come This, along with the barrage of policy changes ranging from employment rights to Mar tyn s Law and constantly shifting operating conditions, leaves our sector struggling to build a foundation to recover from ”

With the Autumn budget approaching, the government must provide targeted suppor t for SMEs and cultural businesses including extending business rates relief and cutting VAT While immediate action is critical, long-term reform is equally vital to ensure stability for the sector ”

“The message from the industr y is clear : allow us to recover we need stability The night-time economy is a cornerstone of UK culture and the wider economy The Chancellor must act now to protect businesses, jobs, and communities before it s too late

Chancellor Rachel Reeves is considering increasing alcohol duties in next month’s Budget, according to media repor ts

Ms Reeves has been presented with forecasts that show that putting up alcohol duty would raise an extra £800m next year

However, the sector is now asking the government to freeze duty for at least two years to help in the recover y of sales across an industr y that

already faces myriad challenges

Last month independent breweries called on the Labour Government to confirm that the new Alcohol Duty System will be reviewed after three years as research shows its impact on the beer brewed by more than half of breweries

The previous Government pledged that the changes would be fully considered in 2026 The Society of Independent Brewers and Associates (SIB A), that represents the UK’s small and independent brewers, asked the Government to commit to this deadline to ensure that the changes are properly evaluated

Under the new system, Small Breweries Relief (SBR) – which helped small breweries to compete with Global breweries – was radically modified and extended to other products under a new Small Producer Relief It also created a new Draught Relief where cask and keg beer destined for the pub is given a 9 2% reduction in alcohol duty

The new alcohol structure is already having an impact on what small breweries are producing Changes to the system meant that strong beers including Imperial Stouts and some Double IPAs are no longer eligible for relief Research by SIB A shows that in response nearly a quar ter (22%) of independent breweries have altered their beers above 8 5% ABV, with 7% reducing the ABV and 15% have either stopped producing some beers or all beers over 8 5% ABV

It also introduced a new lower alcohol band at 3 4% ABV which gives a discount on duty to lower strength beers Over a quar ter (27%) of independent breweries have either introduced new beers (18%) or reduced the strength of their existing beers (7%) in response while several Global breweries have dropped the ABV of their beers, reducing their duty bill by millions of pounds

While the new system aimed to remove distor tions Global cider producers also continue to benefit from a duty rate 46% of that on beer in the new system which is gives Global companies are unfair advantage “It’s impor tant that the new system is fully reviewed after three years so that any distor tions or issues are understood and addressed and I hope that the new Government will commit to this review in 2026 ” Slee added

Bar and Cellar Equipment

Cellar Management: The Key to Serving the Perfect Pint and Protecting Profit Margins

In the competitive world of UK pubs, ser ving a high-quality pint is no longer just a bonus it’s a necessity Good beer is a major driver of customer loyalty and with tightening consumer wallets getting it right is more crucial than ever But what many pub owners may not fully appreciate is that the secret to a great pint often star ts long before the beer reaches the glass It begins in the cellar

Effective cellar management is vital, not only for delivering a top-notch pint but also for reducing waste and keeping costs in check In these tough economic times poor cellar management practices can be detrimental to business, leading to unnecessar y waste , tarnishing reputations, and diminishing profits Let’s take a closer look at how pubs can elevate their beer quality through best practices in cellar management

THE IMPORTANCE OF QUALITY BEER

Customers today expect nothing less than perfection when it comes to their pint A poorly ser ved beer whether it’s too warm, flat, or tainted with off-flavours can turn away regulars and harm your pub’s reputation Quality beer not only satisfies customers but also helps ensure they return for more According to sur veys, beer quality is one of the top three factors influencing a consumer ’ s choice of pub Pubs that consistently ser ve good beer are far more likely to build loyalty and stand out in a crowded market

From deliver y to the moment the pint is poured, good cellar management plays a pivotal role in maintaining beer quality Temperature hygiene and careful handling all impact the taste and freshness of the beer, and therefore , customer satisfaction

WASTE REDUCTION: A BUSINESS NECESSITY

Good cellar management also has significant financial benefits Inefficient cleaning and maintenance procedures lead to millions of lost pints across the sector each year In fact, it’s estimated that poor cellar practices can result in pubs losing up to 5% of their beer stock annually At a time when profit margins are tighter than ever this kind of waste is unsustainable Proper cellar care reduces spoilage , minimises beer loss, and ensures the optimal lifespan of each product

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

To help pubs get the most out of their beer, here are some key tips and best practices for keeping your cellar in top condition:

1. Deliver y and Storage

Always inspect deliveries for any signs of damage to kegs or casks If there are any issues, refuse the deliver y to avoid the risk of contamination or spoilage

Store beer in a cool, dark cellar The ideal temperature is between 11°C and 13°C for cask ale and 3°C to 8°C for kegged beers

Avoid overcrowding your cellar, as this can impede airflow and temperature control Allow space between casks and kegs to maintain consistent cooling

2 Cleaning and Maintenance

Dir ty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint Clean your lines ever y 7 days, following manufacturer guidelines and use quality cleaning products to ensure thorough sanitisation

Don t forget glassware! Clean, residue-free glasses are essential to preser ving beer quality Dir ty glasses can affect head retention and the overall experience for the customer

3. Temperature Control

Monitor your cellar temperature daily Even slight fluctuations can impact beer quality Install a digital thermometer for more accurate readings and ensure your cooling equipment is regularly maintained to prevent breakdowns

Keep kegged beers at lower temperatures than cask ales to retain carbonation and prevent spoilage

4. Stock Control and Rotation

Use a “first in, first out” (FIFO) system for stock rotation This helps ensure that older stock is used first minimising the risk of beer going stale

Monitor your stock levels carefully to avoid over-ordering and wastage

Keep a log of best-before dates and consumption rates to optimise ordering and avoid stock expir y

5 Beer Line Cleaning

Regular beer line cleaning is essential to maintain freshness and flavour

Poorly maintained lines can spoil a pint, leading to customer complaints and wasted beer

Use a professional beer line cleaning ser vice if possible , or ensure your staff are fully trained to carr y out the procedure correctly

6. Glassware

Ensure that glassware is properly cleaned, using non-tainting detergents, and rinsed thoroughly The tiniest residue can affect the head of the beer, leading to flat pints

Store glasses in an upright position to avoid dust settling inside and never stack them when wet

7. Health & Safety

Health and safety in the cellar is paramount Keep floors clean and dr y to prevent slips trips and falls Train staff on how to handle heavy casks or kegs correctly to avoid injur y

Regularly inspect your cellar equipment such as cooling systems and CO2 canisters for any faults or safety hazards

SPECIAL CONSIDERATIONS FOR CASK ALES

Cask beers require special attention due to their delicate nature Unlike keg beers they continue to ferment in the cask so proper storage and handling are essential to ensure the final product is of the highest quality Here are some additional tips for managing cask beers:

Conditioning: Allow casks to rest (or “condition”) for a day or two before tapping them This ensures that the yeast settles and the beer is at its best for ser ving

Venting: Proper venting is essential to allow excess gas to escape , preventing over-pressurisation and ensuring a smooth pour

Ser ving Time: Cask beers are best ser ved within 3 to 5 days of tapping After this period, they can lose their freshness and flavour

REPUTATION, SALES, AND PROFITS

In today s challenging trading environment ever y pint counts A well-maintained cellar doesn’t just ensure a perfect pint; it protects your reputation, reduces waste , and drives repeat business Ser ving subpar beer can quickly damage a pub’s standing and impact sales On the other hand, pubs with a reputation for quality beer will enjoy greater footfall, customer loyalty, and higher profits

Investing time and effor t into effective cellar management may require some upfront cost and training, but the long-term benefits far outweigh these initial effor ts A great pint isn’t just about what’s in the glass it’s about ever ything that happens behind the scenes from deliver y to pour

For pub owners and operators, there’s no question: a well-managed cellar is the backbone of your business Take care of it, and it will take care of your bottom line

Reducing Interruptions To Your Drinks Dispense Gas Supply

These

Universal Dispense Systems

Festive Ordering

Maximise Your Hotel’s Holiday Bookings: Expert SEO and Campaign Strategies For The Festive Season

As the holiday season draws closer hotels have a valuable oppor tunity to boost their bookings by preparing early The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season s demands

William Cotter, Founder and Managing Director at Net Affinity offers exper t advice on how hotels can stay ahead of the competition with practical and proven tips Here are four essential strategies to help hoteliers maximise their visibility and bookings this Christmas 1 Publish Christmas content early to boost SEO Focus on publishing content around popular holiday keywords such as "Christmas par ties" "festive events" and "holiday stays" This drives organic traffic and ensures your hotel ranks higher as demand peaks Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests

By William Cotter, Founder &

Ensure your content is optimised for both desktop and mobile , as users are increasingly searching for holiday plans on their mobile devices

Providing detailed information on packages, pricing, and available dates can enhance user experience and lead to quicker booking decisions

2. Create and optimise content for festive events

If your hotel is hosting festive events such as afternoon teas, family-friendly Santa visits, or New Year s Eve dinners, now is the time to plan and promote Engaging well-organised content is key to setting your events apar t from competitors High-quality images and videos showcasing previous festive events can be incredibly persuasive for potential guests

Additionally consider running targeted campaigns via paid search These campaigns can help you reach audiences actively searching for local Christmas events, boosting your hotel’s visibility and ensuring bookings for these limited-time experiences

3 Plan your social media strateg y for the festive period

Social media plays a pivotal role in building excitement and driving bookings during the holiday season Planning your content well in advance ensures you can maintain a steady, engaging presence throughout the period Focus on festive themes that showcase the unique aspects of your hotel from Christmas decorations to seasonal packages and events

Behind-the-scenes posts can create a sense of anticipation and showcase

the hard work that goes into making the holiday season special User-generated content such as photos and testimonials from previous guests can help foster a sense of community and engagement while building trust with potential new customers

Post regularly about your holiday packages festive events and last-minute

At Alliance , we have taken the initiative to ensure our Christmas crackers are fully recyclable This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic

We have replaced this with the snapping sound of card instead meaning the fun can still continue , but the cracker can be disposed of afterwards

To review our Christmas offering, contact your local Alliance depot who will be able to talk to

Chefs' Buyers Guide

Bidfood Launch Its 2025 Food And Drink Trends’

Foodser vice provider Bidfood, has revealed the food and drink trends it expects to hit the out of home market in 2025

As well as value , quality and elevated experiences, this year ’ s trends are influenced by consumers ’ desires to make healthier and sustainable choices as well as emotional drivers such as comfor t tradition reward and sharing To suppor t the industr y in navigating these new trends, Bidfood has released its 2025 interactive guide with brand new for 2025, shoppable features, helping operators to not only respond to shifts in consumer demand and keep up to speed with the ever-changing market, but make informed product choices that they can apply straight to their menus

Also included in the repor t are a range of useful tools including extensive web content new additions to the trends safari video series delicious new recipes and much more

FLAVOURS LESS TRAVELLED:

Tr ying new and unique cuisines are top of consumer ’ s priorities and a key factor influencing this year ’ s repor t with 55% frequently looking to explore these new and exciting flavours when eating out The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from

Research has shown that the global cuisines gaining momentum this year are:

• Southern States Turkish

• Greek

• Argentin an

• Por tuguese Swiss CLOSER TO HOME:

As consumers continue find provenance on menus appealing, many seem to be drawn to learn more about those cuisines that are on our doorstep, but which offer something different to the traditional English classic dishes that are familiar Nearly half (43%) of consumers are interested in tr ying Scottish Welsh and Irish cuisine , due to its traditional flavours, comfor ting nature and their desire to suppor t British suppliers Take consumers on a journey across the British Isles with a warm and hear ty Irish stew, rich and flaky Scottish salmon and tender Welsh Lamb However, a number of lesser known dishes such as stovies, oggies and coddle also draw appeal

BUNS AND BOWLS:

In today’s fast-paced world, consumers are busier than ever It’s therefore no surprise that on-the-go options have become a staple for individuals seeking convenience without sacrificing quality Whilst over 40% of consumers already eat staples such as wraps and cakes when out of

LittlePod’s Natural Vanilla Paste

Hailed as a ‘much-needed evolution for the kitchen’, LittlePod’s natural vanilla paste in a tube has proved popular with professional chefs ever since its launch, almost 15 years ago

The natural ingredients company ’ s quest for innovation continues, with the addition of another pioneering product to its responsibly-sourced range this autumn

Several years have been spent developing an alcohol-free alternative to the versatile vanilla paste that is used and loved in commercial kitchens across the UK and all over the world

First intended as a specialist product for the Middle East market, LittlePod’s latest line has also attracted interest from closer to home Having spent so long perfecting another cutting-edge ingredient, the King’s Award for Enterprise winners are excited to be at the forefront of food once again

“Our new alcohol-free vanilla paste has been a long time in the making ” said Janet Sawyer MBE BEM

home the demand to tr y the lesser eaten options like poke Buddha and acai bowls as well as chia pots is increasing in popularity This is coupled with a desire for next level hot and cold premium sandwiches packed with innovative quality fillings

FRIENDLY FIBRE:

Healthy eating is increasingly front of mind for consumers, in par ticular the awareness and understanding of gut health Bidfood’s friendly fibre trend explores how this impor tant nutrient helps keep our digestive system healthy which foods are rich in fibre and how operators can include a variety of tasty dishes on their menus that debunk the myth of high fibre foods not tasting good

PROACTIVE PRACTICES:

Consumers are still highly conscious of the environmental impact within their own lifestyles This is evident when they make choices in the out of home sector, with 7 in 10 saying that sustainability is an impor tant factor when deciding which out of home venue to visit Not only will consumers be more likely to visit, but they will also pay more if they can see that their food and drink comes from sustainable sources, making it impor tant for operators to demonstrate the great work they do around ESG

CHOCOLICIOUS:

The Chocolicious trend reflects the innovation that’s dominating the hot drinks (and desser t) categor y, with consumers looking for affordable luxuries when they eat out, par ticularly with premium chocolate With over 80% of consumers seeing chocolate as an affordable treat, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the par t

LittlePod’s Managing Director and founder “Our original innovative natural vanilla paste in a tube is our bestselling product and that isn t going to change But an increasing number of consumers are seeking an alcohol-free alternative and we re delighted to be able to meet that need

“This has been a challenging project and it has taken a great deal of time and effor t to perfect the process We are so pleased with the end result – another unique product that makes using real vanilla so much easier, and all without compromising on the quality ”

Providing the same viscosity, quality and ease-of-use as the East Devon-based company ’ s original vanilla paste , LittlePod’s alcoholfree version is available in the familiar recyclable aluminium tube that makes por tion control in the kitchen so simple

Larger size catering versions are also available for professional and trade use Please telephone 01395 232022 or email sales@littlepod.co.uk to find out more

An insightful trends repor t has been unveiled by the team at Darégal Gourmet UK following extensive research with chefs and consumers The repor t highlights some of the key food trends which will be driving menu planning, product development and consumer food choices in 2025 and beyond

Following in-depth analysis using The Food People’s Trends Hub, the team at Darégal Gourmet UK worked with the Craft Guild of Chefs to run a roundtable discussion at Westminster Kingsway College This debate provided lots of food for thought on the trends coming through and some of the key takeaways from this session have been included in the repor t to inspire other chefs To ensure the repor t was relevant for all working in food manufacturing and hospitality, Darégal Gourmet also completed a nationally representative independent study with 1,000 UK consumers

To help chefs and food manufacturers learn how they can use the insight from this repor t in their own businesses, culinar y tips have been provided throughout by Darégal Gourmet UK development chef Mark Owen

He said: “I loved having the oppor tunity to hear the views of some of the rising stars in the industr y which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinar y team

Some of the trends explored in the repor t include stimulating the senses, remembering retro, humble ingredients, going global with local twists, using whole ingredients, the theatre of food and real food rules The consumer sur vey revealed some impor tant data that food manufacturers, chefs and retailers will need to consider in 2025

A few takeaways include:

• 50% of consumers have made changes to food purchasing choices because of the economic challenges

• 40% of consumers are looking for cuisines from other countries when they eat out

• When eating British dishes, 52% of consumers prefer the traditional British classics

• For male consumers food aroma (38%) has a bigger impact than presentation (29%) on how they feel 30% of females want to reduce their consumption of

Chefs' Buyers Guide

Rossi International

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration

option Nest Pubs is the second franchise concept from Greene King Pub Par tners,

our growing Nest Pubs franchise concept Pieminister’s ‘Handy Pies’ provide our franchisees with another food option to ser ve customers, without the need for a kitchen or kitchen staff This complements the pizza offer already in place in Nest Pubs, which is effective and simple for

How Can Hospitality Businesses Begin to Prepare for Owen’s Law?

By Kir stie Jones , Head of Client Ser vices and Environmental Health

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to suppor t the campaign there’s been little discussion about the potential new allergen regulations since late last year

The push for Owen’s Law began following the tragic death of Owen Carey in 2017 Owen, who had been out celebrating his 18th bir thday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described Despite informing the ser ver of his multiple allergies including a severe dair y allerg y Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk In December, the FSA publicly backed Owen’s family’s petition to make the listing of allergens on menus a legal requirement - but the decision still sits with ministers whether or not to implement these measures THE CALL

FOR TIGHTENED REGULATIONS WILL ONLY GET STRONGER

Fast forward eight months and the spark for change has been renewed, following the inquest of a 13-year-old who died within hours of taking a sip of a Costa Coffee hot chocolate

The BBC also recently covered a stor y in which a 17-year-old with a severe peanut allerg y spoke out Max, from Surrey, says the introduction of Owen s Law will make customers feel safer, and will help with any lack of awareness among restaurant staff in regards to the seriousness of allergies

With allergies on the rise (in the UK, around 2 4 million people are living with a diagnosed food allerg y), it’s likely that ministers will become more and more pressured to take action, which means that while the

introduction of Owen s Law isn t guaranteed, it is still highly likely that some changes will be made , especially considering that it builds on the existing Natasha’s Law

Not many hospitality businesses currently have allergens written on menus They rely more on separately prepopulated allergen checkers But as some changes may be afoot there is no time like the present to get ready for any changes that may come with Owen’s Law Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES

Now is a good time for businesses to review how allergens are currently identified, documented, and communicated to both staff and customers A comprehensive and regularly updated allergen checker (matrix) should be in place; this keeps all menu information together in a single location so staff always know where to find answers to any questions they might receive

Clear procedures should also be in place for handling and preparing food to avoid cross-contamination Kitchens should be organised to ensure allergen-free dishes can be prepared upon request Having a designated equipment ‘kit’ is best practice for this, as it should be separated and designated for use as you would do to ensure separation of raw food

REFRESH STAFF TRAINING

Make sure any relevant members of staff have completed their Level 2 Food Safety Training, which includes allergen awareness While there is no specific law on when and how often training should be refreshed it is recommended that this is done ever y three years to ensure employees are well-versed with the most up-to-date guidance

In the case of the 13-year-old girl who died after a sip of hot chocolate from Costa, it was brought to light that Costa Coffee allows staff to do online training, with one employee failing the quiz multiple times before passing Whilst the law requires you to fulfil the requirements of providing training to staff, it’s the adequacy of the training that is important and you must have a means of checking competencies on an ongo-

Combatting Refrigeration Hot Spots

By

equipment

all zones Make sure to check the temperature at various points inside the unit, not just near the door or thermostat to gain the best readings

Automated data logging systems can also record temperature data over a period of time These systems help detect recurring hot spots and provide insights into the units refrigeration performance

In the UK and EU, food safety regulations require strict monitoring of refrigeration temperatures

Guidelines such as the Hazard Analysis and Critical Control Point (HACCP) emphasise the impor tance of maintaining proper temperature control to avoid food safety hazards Regular monitoring of hot spots is essential for compliance Don’t be caught out

For fur ther information please visit www etiltd com

ing basis

KEEP MENUS UPDATED

Star t adapting your menus to include clear written allergen information for each dish (such as recipe specs) Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-ofhouse teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file

BALANCE WRITTEN AND VERBAL COMMUNICA-

TION

While Owen’s Law will give customers more control signage must currently be used to remind customers to inform staff of any allergies We should not overlook the role of verbal communication in ensuring customer safety, especially when written communication can be misinterpreted or insufficient (i e where a customer’s dietar y needs are highly specific) Providing verbal confirmation as a double-checking process can give customers more reassurance that they’re being well looked after, and will allow customers and chefs to have more detailed discussions about cooking methods and alternative means of providing allerg y-free dishes

ENGAGE WITH THE CONSULTATION PROCESS

It’s likely we’ll hear more about Owen’s Law over the coming months Alongside the above , it’s impor tant to stay informed with the progress, and where possible , engage with the consultation process

By being proactive , rather than reactive , businesses can stay ahead of the cur ve giving them time to integrate and tweak new practices without the stress of last-minute compliance (which may be the case for their competitors)

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industr y

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use

PREPsafe Printed Labels contain all the vital information about the prepared product This includes the Employee name Product Date and Time prepared along with the Use-By Date and Time “Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting

Administration of your PREPPY® App database is done through our Cloud-based website Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds This is truly a system that can be customised to suit any restaurant

In 2022 there are over 7500 systems operating in restaurants worldwide , including the USA, Australia, New Zealand,

Jason Webb , managing director, Electronic Temperature Instruments

Natasha’s Law: Reflecting on the Past Three Years

Three years ago, we saw the introduction of a new law that required any food industr y company that sells Pre-packaged for Direct Sale (PPDS) foods to re-think how they’re labelled The law, formally known as Food Information (Amendment) (England) Regulations 2019 means that all PPDS foods must be clearly labelled with information on potential allergens present THE STATE OF COMPLIANCE IN THE UK

The initial response to the new law was positive with Brother UK research finding that 100% of food industr y businesses sur veyed agreed it would make customers with food allergies feel safer

But while motivation to comply was there , businesses were faced to do so quickly Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size , and sticking it to the packaging So, what has this meant for compliance rates?

By Simon Brennan, Senior end user

A study carried out by Erudus, a market leading source for accurate allerg y, nutritional and technical product data, found that more than half (54%) of PPDS food labels still failed to accurately declare the presence of allergen ingredients One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text

ADAPTING TO NEW REQUIREMENTS

It’s clear that businesses need to work diligently to consistently meet these regulations while maintaining efficiency Implementing the right technolog y can be an excellent way to do this, without adding extra pressure or strain on your team The most appropriate solution will depend on the scale of the business and how many

locations it has

For single-location businesses, a stand-alone label printing solution might prove a costand time-efficient way to ensure good legibility of information However, for those with multiple sites, or more complex requirements on a single site , integrating food labelling with a menu management system can streamline the process of making changes to information by allowing it to be done from a single central database Marka is

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In summar y, Logicall s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance , and operational efficiency Invest in our technolog y today and secure the longevity of your perishable inventor y while ensuring the highest standards in food quality and safety See the adver t below for fur ther details

Hospitality Technology

‘Tis The Season Of Data Collaboration For Hospitality Brands

As the 2024 festive shopping season approaches optimism is high Forecasts indicate that consumers will spend more in the run-up to Christmas compared to last year

For hospitality brands, this period presents a significant revenue oppor tunity Consumers enjoying Christmas activities and shopping for gifts will often be combined with socialising around food and drink resulting in a timely boost for restaurants and bars However consumers ’ discretionar y spending is still constrained, and competition remains fierce

Hospitality marketers face a plethora of unique and dynamic challenges, which require them to stay agile if they are to keep their audiences engaged and drive return on investment Whether that s responding to changing consumer preferences for food items (e g gluten-free and alternative milk options), or adapting to increased intermediation of their customer relationships through third-par ty deliver y businesses This is set against the backdrop of rising costs and shrinking margins for hospitality brands thanks to fluctuating food prices, operational overheads and labour shor tages

The question then arises: how can hospitality venues distinguish themselves in a crowded market at this crucial time of year?

THE POWER OF PERSONALISATION

The key to thriving in this environment is to deliver omnichannel marketing experiences that are personalised and meaningful This requires a comprehensive understanding of individual preferences, which is essential for capturing customers attention, loyalty and differentiating one ’ s brand

These audience insights are available from a range of sources including first-par ty data from loyalty programmes, in-store and online orders, app usage and from adver tising campaigns Connecting these datasets requires a holistic data strateg y covering the whole business, as well as implementing advanced technologies including data clean rooms which can break down data silos and create a unified view of guests

If data remains siloed, its operational value for making cohesive and impactful campaigns, and therefore business growth, lies dormant However, by integrating these data sources, hospitality marketers can paint a richer picture of customer behaviours and preferences, enabling more effective marketing strategies Moreover, clean rooms also enable other data sources from third-par ties that can strengthen customer personas and provide a more comprehensive over view of their path to purchase in a way that respects privacy

COLLABORATE FOR SUCCESS

No matter how much data you have internally, it’s impossible to have an end-to-end picture of the consumer by yourself Data collaboration is essential to achieving the depth of insight needed for truly personalised marketing at scale By par tnering with complementar y businesses, such as deliver y ser vices and review platforms, hospitality marketers can enhance their understanding of customer behaviour and optimise their strategies accordingly This also extends to non-adjacent but complementar y par tners, such as commerce media networks For example , the insights available to financial ser vices providers on customer purchasing can be leveraged by restaurants targeting those high-value audiences

Hospitality marketers can then scale these insights across the full range of media environments, with cross-screen measurement capabilities for TV, social and digital platforms This enables brands to track campaign performance by region, chain and audience , and unlock expanded opportunities to drive value and keep guests coming back again and again An

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example here would be understanding from in-app usage what customers prefer to order at lunchtime vs late-night snackers or in different areas Combined with first-par ty data, this can be used to deliver omnichannel campaigns that include broader formats such as Digital Out-of-Home (DOOH)/Out-of-Home (OOH) and those at the household and personal level through Connected TV (CTV) and mobile , at specific times and/or cer tain postcodes where preferences are seen at in-store purchases Delivering personalised and seasonal-themed moments across digital and dining experiences, these can boost loyalty, showcase menu innovation and drive growth

TRUST THROUGH TRANSPARENCY

Reflecting on consumer concerns around the use of personal data, it is impor tant that hospitality businesses are transparent with customers about how their data will be collected, used and stored Customers likewise need to understand how they will benefit from the utilisation of their data

Those that can best ar ticulate this value exchange - i e the provision of exclusive offers, loyalty rewards or personalised experiences in exchange for a consumer ’ s phone number or email - will have greater success in gaining trust and consent They will also enjoy deeper customer relationships

At a time when consumers expect highly relevant and personalised interactions across touchpoints by default, hospitality brands need to take a holistic , people-first and shopper-centric approach By leveraging 360-degree data insights, hospitality marketers can learn to predict, manage and adapt to these changes efficiently to improve the bottom line If used correctly first- and second-par ty data has the potential to ignite momentum for hospitality brands and increase revenue for the coming festive season and beyond

Discover how Vista Technolog y Suppor t can help you grow your business, enhance your customer experience , and streamline your operations

Vista provides a comprehensive package of IT solutions designed for retail and hospitality businesses of all sizes and sectors

Vista s ser vices include hardware supply, software configuration, cloud suppor t, cyber security, network, and managed ser vices, as well as technolog y installation, structured data cabling and remote technolog y helpdesk and onsite engineering and training and suppor t

Vista suppor ts an award winning suite of customer focused IT ser vices, provided by a team of experienced and cer tified professionals who understand the unique challenges and oppor tunities of the retail and hospitality industr y

Vista can help you improve your sales profitability and customer loyalty by providing you with the latest and most reliable in-store technolog y solutions

Vista can help you enhance your customer experience by offering you solutions such as digital signage , self-ser vice kiosks, mobile PoS, loyalty programs, and in-store ordering

Vista is a trusted par tner for hundreds of retail and hospitality businesses (large , medium and small) across the UK and afield

Vista offers you a flexible and scalable approach that can adapt to your changing

Vista helps you streamline your internal operations by providing you with a range of flexible IT ser vices (Ser vice Desk, Maintenance , Technolog y Deployment), enabling you to focus your budgets and resources on your core retail skills and in ser ving your customers

Kitchen Equipment and Fit Out

SteelPlus: MKN Sets New Standards With Over 40% Co2e Reduced Stainless

Steel

MIWE Smartfresh Lands in the UK

greater flexibility to bake as needed We re excited to be bringing this technolog y to the UK and Ireland, and we know it’s going to be a huge asset to many bakeries here ”

goods, such as bread, for a longer period of three to 10 days, and bake them off as and when they’re needed By storing products at a constant temperature of about 4°C and a humidity of 95-98% RH, par-baked goods are able to absorb more moisture with each day they’re stored This improves the texture , flavour and shelf life of products, as they stay fresher for longer

“MIWE’s smar tfresh is a fantastic new innovation in storage technolog y, allowing bakers to offer customers the best possible quality and freshness, whilst also preventing wastage and saving time , money and energ y, ” says Steve Merritt, managing director of EPP, the exclusive distributor of MIWE products in the UK and Ireland “It’s especially well-suited to bakers with a wide variety of single par-baked goods affording them

By being able to store more par-baked goods for longer, bakers are afforded more options to choose when they bake Bakers can reduce awkward night shifts, accommodate public holidays, and bake products quickly as demand increases MIWE smar tfresh is also suitable for instore baking Because it does not require such significant changes in temperature – as seen with traditional energ y-intensive method of freezing par-baked goods – the MIWE smar tfresh system allows bakers to reduce their carbon footprint, limit energ y pull and save costs

MIWE smar tfresh is available in the UK and Ireland exclusively from EPP For fur ther enquiries, please contact the EPP team at sales@eppltd co uk

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Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology

By David Chesshire , National Accounts Manager, Blue Seal (www blue-seal co uk)

initial out lay, which is currently still relatively high for commercial heavy-duty product Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energ y savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases Induction equipment also avoids the additional ver y costly legislation requirement involved with gas canopy extraction/make up air and interlock systems

DrainMinor C from Pump Technology Ltd - The Best Pump System For Combi Oven Wastewater Drainage!

When searching for a reliable Combi Oven wastewater, pump installers and owners need look no fur ther than the DrainMinor C from Pump Technolog y Ltd / Jung Pumpen GmbH

For 26 years Pump Technolog y Ltd has been the Uk’s leading wastewater pumping system provider for commercial kitchen drainage requirements

In response to requests from kitchen designers and users, the company has developed the New DrainMinor C , a compact and reliable automatic pumping system specifically for Combi Oven cleaning cycles

RELIABLE FLOAT SYSTEM:

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas However, they are slowly breaking this habitual comfor t and being convinced to make the change once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability speaks for itself

The induction technolog y lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand which is also remarkably simple for the operator to use and maintain

The feature benefits of induction far outweigh the

Caterquip Ventilation

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

When you compare the efficiency of using induction over gas, the induction is at approx 90% efficient compared to approx 45% efficiency for gas This is achieved by the magnetic fields heating up the entire surface of the cookware with vir tually all of the energ y transferred into the pan Where gas disperses the heat, licking around the sides of the cookware more so, losing energ y into the ambient air around the pan

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfor table working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift which is ver y appealing to an operator The appliances are much safer to use , reducing injur y potential as well as being ver y simple to ser vice & maintain

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

The key feature to its reliability is the float mechanism! Other small submersible pumps with slider floats inside a tube tend to become jammed with food debris The DrainMinor C uses a submersible pump with a large triangular float mounted on a rigid external float arm This ensures an accurate and reliable automatic pump star t and stop during the Combi oven cleaning cycle ever y time

COMPACT

Kitchen Equipment and Fit Out

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Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success

Moreover, innovations in modular and flexible designs mean that outdoor areas can be quickly adjusted depending on weather conditions or customer demand This adaptability allows operators to optimise their space and provide the best possible experience for guests REGULATORY FLEXIBILITY AND REDUCED RED TAPE

One of the major challenges for expanding outdoor spaces in the past was dealing with regulator y hurdles However, many councils have relaxed restrictions since the pandemic offering hospitality operators more flexibility in setting up impromptu outdoor seating areas This has made it

to take advantage of unused spaces like pavements, cour tyards, or car parks

In many cities and towns across the UK, temporar y outdoor seating permits simplified planning applications and the extension of pavement licences have become more common These relaxed regulations allow operators to capitalise on available outdoor areas with less bureaucracy making it easier to adapt to changing customer demands and increase overall capacity

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER

ered

Customer

Extended

Brand Differentiation:

SOLUTIONS

Advancements in outdoor furniture heating systems and shelter solutions have made it easier than ever for operators to create inviting and comfor table outdoor areas all year round Weatherproof furniture retractable awnings, and pergolas offer protection from the elements, while outdoor heaters fire pits

Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce

Increased Capacity: With social distancing still a consideration for many guests outdoor spaces provide operators with the chance to increase seating capacity without compromising safety or comfor t

Unique Dining Experiences: Autumn and winter offer oppor tunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners By

helping to extend operating hours and maximise customer enjoyment

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Outdoor Spaces

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Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality

many

for attention menu offerings, ambiance , and customer ser vice , to name a few Yet, one crucial area often overlooked is the design and refurbishment of washrooms The condition, appearance , and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest

an increasingly impor tant factor for eco-conscious customers Investing in water-efficient fixtures and lighting systems not only reduces an establishment's environmental footprint but also signals a commitment to responsible business practices More and more customers are drawn to businesses that embrace sustainability

Ergonomic design is key in ensuring a positive washroom experience for all guests This involves choosing layouts and fixtures that allow for intuitive use , such as appropriately placed hand dr yers, soap dispensers, and mirrors Adequate ventilation, clear floor plans, and thoughtful placement of amenities like baby changing stations can significantly improve user comfor t and ease

valued Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience leading patrons to question the standards upheld in other areas, such as food hygiene and ser vice The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear Durable materials are essential in

The design and refurbishment of washrooms should not be seen as an after thought These spaces are an extension of an establishment's brand and values, playing a critical role in the overall customer experience A well-designed washroom that considers appearance access, durability, and ergonomics not only enhances customer satisfaction but also protects and elevates the reputation of the business As the hospitality and licensed trade sectors continue to evolve investing in these often-overlooked areas is essential for staying competitive and earning long-term customer loyalty

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround Our off-the-shelf cubicles and complementar y vanity units are designed to fit seamlessly into your project, saving you time and trouble CREATE A LASTING IMPRESSION

Your washroom is a reflection of your brand Rearo offers a range of nine high-pressure laminate finishes that are both stylish and functional These colours are designed to comply with the Equality Act and are future-proofed for at least three years The colour choices take into consideration the needs of people with disabilities including visual impairment by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours IDEAL FOR HOSPITALITY.

RapidFit washrooms are par ticularly popular in the hospitality industr y Whether you ' re running a pub, restaurant or hotel our fast and easy solution can help you create a welcoming and accessible space for your customers CHOOSE THE RIGHT CORE FOR

the

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

ABDA Design, a leading design consultancy specialising in the hospitality sector, has unveiled its latest project Twelve Ashby a sophisticated fine dining cocktail bar in Leicestershire The design exper ts at ABDA were tasked by Kang Leisure to create a unique and immersive space that would stand out from other venues in the local area

A vintage and eclectic theme was at the hear t of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests The design team meticulously crafted the space carefully considering the transition from day to evening and creating a dynamic ambience

With a fine dining menu and a creative cocktail list, the venue ’ s owners were keen that the surrounding atmosphere matched the experiential nature of the food & drink offer ABDA’s design team sought to address this with eye-catching features including large bespoke globe pendants and the layering of reed dish light fittings for a striking look and an impressive backdrop for guests’ photos Another key focal point of the space is the specially designed corner wrap-around bar, featuring gleaming brass inlays and sculpted lighting to give an elevated cocktail experience The luxurious bar area is complemented by a mix of contrasting materials including tiled floors distressed timber herringbone , and exotic foliage wallpapers The result is a space that exudes both opulence and individuality

Ashby

Design and Refit

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– Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer, email us at sales@askdrake .com, and of course please visit our website www.askdrake .com to see some of our range and past work We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

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Embrace Versatile Design With Stackable Chairs

Most hospitality venue managers are required to plan and host events of vastly different types and sizes So when you ’ re

Here at Trent Furniture , we supply a huge range of lightweight and high-quality chairs designed for effor tless stacking up to eight high, resulting in hassle-free storage when not in use

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks The Harrow Steel Stacking Chair is a highly popular choice Not only is

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Furniture

The Rise of “Dine and Dash” and Your Rights at Law

By Sunjay Ver sani, Solicitor Advocate and Crime Director at Duncan Lewis Solicitor s (www duncanlewis co uk)

no shame in saying so This phenomenon garnered some national media attention earlier in the year when someone from my own ver y profession was caught out and sternly sanctioned by both the cour t and her regulators

The frivolity of the phrase ‘dine and dash’ perhaps does a disser vice to just how serious this sor t of behaviour actually is Data suggests it has been on the rise since Covid and the enduring cost of living crises The rise of it may also par tly stem from the fact that people are no longer properly communicating legitimate grievances about their meal or ser vice and just walking off without settling up The consequence is hard felt and restaurants are bearing the financial brunt at a time when operating margins are already slim DINE AND DASH IN THE EYES OF THE LAW

As always, there are complexities, nuances, and variables when it comes to any kind of legal advice The turn of phrase 'it depends' has been uttered by lawyers from time immemorial for good reason

However what I can say is that when dealing with dine and dash incidents restaurant operators should balance the need to take immediate remedial action against the long-term legal and financial implications of so doing In English law this offending is known as making off without payment' It is a statutor y offence pursuant to section 3 of the Theft Act 1978 It is also an 'either way offence' meaning that both the crown and magistrates’ cour ts have jurisdiction to deal with such allegations - depending on the seriousness of the case and subject to the accused's right to elect venue

However, before any offenders are brought before the cour ts, operators will need to think carefully about how they respond to such situations in the first instance

CITIZEN’S ARREST

Whilst one could theoretically exercise the power to make a citizen s arrest under section 24A the Police and Criminal Evidence Act 1984, this approach is fraught with risks, including potential counter-allegations of assault/false imprisonment and escalation into serious violence and proper ty damage The caselaw is littered with many a cautionar y tale of proprietors, waiters and kitchen staff tr ying to restrain people from leaving the scene and getting a lot more than they bargained for

The police often advise restaurants to use common sense measures to limit exposure to this sor t of crime such as taking photo IDs credit cards and deposits before providing ser vice That said these measures could also ser ve to offend innocent and law-abiding patrons, so a tricky balance needs to be struck, as is the way with hospitality

After a dine and dash incident, restaurants should look to swiftly preser ve any evidence that may assist officers, such as jotting down descriptions and securing booking data and security camera footage If other patrons witness

the incident, it is helpful to take their details for potential witness statements

This information can be crucial for both detection and prosecution CONVICTION

If someone is convicted of making off without payment, sentencing can var y widely based on a number of factors These can include , whether it was a group endeavour ; if there

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