After almost five years as the most engaged with title for the hospitality industry in Scotland it is time to share our vision and platform with the rest of the UK. OnTrade Magazine has one focus TO CONNECT BRANDS , SUPPLIERS , VENUES , OPERATORS & GROUPS ACROSS THE INDUSTRY IN A BETTER , MODERN WAY WITHOUT ARROGANCE , BIAS OR STEREOTYPES WHERE BUDGET IS NOT A BLOCKAGE TO COLLABORATION.
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KATE NICHOLLS TALKS EXCLUSIVELY TO ONTRADE MAGAZINE ABOUT WHAT’S NEEDED FOR THE YEAR AHEAD
GOTHAM HOTEL MANCHESTER’S GLAMOROUS DARK KNIGHT GOTHIC ELEGANCE IN THE HEART OF MANCHESTER
RADEO BAR A CONTEMPORARY BIT OF ME
FOCUS ON THE STUNNING ROOFTOP BAR OF THE ME HOTEL, LONDON
HAVE YOU GOT THE BALLS?
BALLIE BALLERSON - ICONIC ADULT BALL PIT BAR IN LONDON
THE Scottish Wholesale Association (SWA) has this week joined other business and industry groups to give oral evidence to the Scottish Covid-19 Inquiry.
Having provided substantive written evidence to the inquiry in August, SWA chief executive Colin Smith and Margaret Smith, the organisation’s former head of public affairs who retired at the end of last year, shared in detail the impacts of Covid on SWA members and wider wholesale channel.
They also told how, in their view at that time, the Scottish and UK governments did not fully understand or consider the vital role of wholesalers when making initial decisions on market closures, support mechanisms, or key worker status – all with little to no warning in allowing businesses to prepare.
Mr Smith said: “We articulated to the inquiry how wholesale is not a homogenous sector and that every wholesaler is inextricably linked to the national food and drink infrastructure, food resilience, and food security.
“We wanted to show that regardless of size or markets supplied, every wholesaler suffered in some way.
Through our evidence, we to tryed to ensure that no wholesaler has to relive the same experiences, and that no-one is left behind in the future.”
He continued: “It was the first time, outwith our conversations with the Scottish Government, that we were able to articulate the combined impacts faced by our sector, including the personal mental stress and trauma members, their employees, and their families faced. Yet despite this, wholesalers and their staff continued to serve their customers, and kept the nation fed.”
Mr Smith gave first-hand evidence on what the Christmas restrictions on 19th December 2020 meant for wholesalers.
Recounting what he saw and heard, while sitting in a foodservice member’s boardroom listening live to the then-First Minister restrict Christmas parties and socialising, the inquiry heard about the phones immediately starting to ring from customers cancelling their orders, leaving the wholesaler with 700 turkeys and a warehouse full of stock valued at £1.7 million, 35% of which had a short shelf life.
Through all the evidence, one of the key recommendations asked by SWA of the inquiry was to have the Scottish Government embed wholesale into all future pandemic and national emergency planning, through the development of a Scottish food and drink wholesale strategy, and for government to have regular ongoing engagement with SWA and the sector.
GLEANN MÒR SPIRITS APPOINTS MATT MCKAY TO REAWAKEN THE LONDON DISTILLERY COMPANY
announced that it had appointed
Joining the business in January 2025, Matt will lead the revitalisation of the distillery (which operated in Battersea and Bermondsey in London from 2011 – 2020), following the acquisition of the company by Gleann Mòr Spirits in 2023.
Breathing new life into The London Distillery Company (TLDC), which was London’s first whisky distillery since the Lea Valley Distillery closed in 1903, Matt will initially craft expressions from the remaining single malt whisky stocks originally produced by the TLDC. Alongside this, he will also draw from, and blend casks produced by modern-era English whisky producers, replicating the style and character that the Gleann Mòr Spirits team anticipate for the future of TLDC.
Matt brings with him a wealth of exceptional experience in the whisky industry, most recently from his positions as Director of Whisky Creation and Outreach at Dunphail Distillery and Director of Communications at Bimber Distillery, where he played an integral role in establishing the distillery as a leading light in craft whisky production.
Gleann Mòr Spirits, the family-owned spirits producer, today
Matt McKay as Managing Director and Whisky Maker of The London Distillery Company.
FOODSERVICE INFLATION CONTINUES TO EASE BUT BUDGET CASTS SHADOW OVER FUTURE
Year-on-year inflation in the hospitality sector fell to 2.2% in October, the latest Foodservice Price Index report from Prestige Purchasing and CGA by NIQ shows.
It is the 16th consecutive month of decline, providing further relief for businesses and consumers after several years of high inflation. October also recorded month-on-month deflation of -0.4%, with prices falling in six of the Index’s 10 categories. In year-on-year terms, fish was the only category to experience deflation, while vegetables and sugar, jam, syrups and chocolate continued to report the highest inflation.
While the short-term trend is positive, the government’s recent Autumn Budget has introduced significant uncertainty into the outlook for foodservice prices in 2025. The Foodservice Price Index report projects that the Budget measures will add +2.3% to the previously forecasted rate of inflation. If additional wage and National Insurance costs are passed up the supply chain in full, food and drink inflation could rise sharply again next year and exacerbate the cost-of-living crisis.
Shaun Allen, CEO of Prestige Purchasing, said: “While the continued easing of year-on-year inflation is encouraging, the potential impact of the Autumn Budget is a serious concern. The foodservice sector is still grappling with ongoing volatility, and the possibility of further significant price increases in 2025 adds another layer of complexity. Operators need to remain vigilant and closely monitor the market to manage these additional challenges effectively.”
Reuben Pullan, senior insight consultant at CGA by NIQ, said: “Sixteen successive months of inflation decline has brought welcome respite for hospitality ahead of the crucial Christmas and New Year period. However, the Budget’s new burden on employers threatens the fragile recovery and will undermine the confidence of both businesses and consumers. This is a resilient and entrepreneurial sector with a bright long-term future, but cost pressures are likely to make for a difficult trading environment for some time to come.”
KAHLÚA PARTNERS WITH SALMA HAYEK PINAULT TO LAUNCH THE LIMITED-EDITION ESPRESSOHOHO MARTINI BAUBLE
Just in time for the festive season, Kahlúa partnered with Salma Hayek Pinault to launch the limited-edition Espressohoho Martini Bauble - a unique drinkable ornament designed to spice your tree up in dramatic
style, with everyone’s favourite seasonal cocktail: the Kahlúa Espresso Martini!
Refillable and reusable, the baubles caused a causing a stir after Salma Hayek Pinault posted a picture of the delicious addition to her 2024 Christmas tree décor in an Instagram post.
Salma partnered with Kahlúa in 2023 to support the Coffee for Good initiative, which benefits the coffee farming community in her hometown of Veracruz, Mexico’s finest coffee-growing region and (not so coincidentally) the birthplace of Kahlúa.
All proceeds raised from the Espressohoho Martini Bauble support Kahlúa’s Coffee for Good initiative, promoting sustainable, long-term agricultural practices increasing the demand for Veracruz’s premium coffee.
Alison Perrottet, Brand Director for Pernod Ricard UK, comments: “Kahlúa is such a fun brand and Salma is the perfect person to front a creative campaign that puts humour at the forefront of festive celebrations. Kahlúa is continuing to grow in both the On- and Off-Trade thanks to the popularity of the Espresso Martini and supporting local coffee farmers through the brand’s Coffee for Good initiative is the sparkling star on the tree, we know our audience will be crashing the internet to get their hands of an Espressohoho Martini Bauble!”
KATE NICHOLLS
TALKS EXCLUSIVELY TO ONTRADE MAGAZINE ABOUT WHAT’S NEEDED FOR THE YEAR AHEAD
Entering 2025, operators across the UK will no doubt be feeling trepidation about what is in store for the next 12 months and they’ll be thinking deeply about how to get through what will be another turbulent year.
It feels that for hospitality, there is always an obstacle to overcome and that has been the case more than ever over the past five years. We’ve suffered through a pandemic, an energy crisis, record levels of inflation, record high vacancies, a cost-of-living crisis for consumers and a spiralling tax burden.
It has been relentless, but we have always found ways to navigate these challenges. The situation facing us this year might be the hardest yet, though.
The changes to employer National Insurance Contributions (NICs), particularly the lowering of the threshold, announced in the Budget in October were a hammer blow for hospitality businesses and the team members that are so critical to their businesses.
That’s because the lowering of the threshold will make, for the first time, hundreds of thousands of employees eligible for employer NICs. That makes the cost of employing staff soar, particularly for a sector like hospitality that prides itself on being able to offer flexible roles for all people – whether they’re students, carers, or working parents, to name a few.
The cost of employing a full-time member of staff will increase by around £2,500 each year. Employing someone working 9am to 3pm, five days a week, will cost £2,100 more. Employing a part-time worker who just wants to work at the weekends - £1,140 more expensive.
It’s, frankly, brutal for any hospitality business and the implications will be significant. Companies will abandon investment plans, pause recruitment, cut hours, reduce planned pay rises and, in the worst cases, have their entire businesses viability threatened.
In our meetings with the Government, we’re pressing hard for a delay and for the Government to pursue an alternative to what is currently being proposed. We are suggesting that they should either:
1. Create a new employer NICs band from £5,000 to £9,100 with a lower rate of 5%; or
2. Implement an exemption for lower band taxpayers working fewer than 20 hours per week, targeting support for part-time and lower paid workers. There has to be action to mitigate this, to protect businesses and team members, and we believe a delay and a different approach would do so. It would also avoid a scenario of changes being coupled with increases to wage rates, which also come into effect in April.
For businesses in England, they would also have the added challenge of business rates relief being slashed from 75% to 40%.
Therein lies one of the challenges facing hospitality businesses, particularly those that operate across the UK. These businesses face many different iterations of the same policy. Take business rates relief, for example.
In England, businesses will see rates bills go up because relief is being cut. In Wales, relief is being maintained at 40%, like the previous year, so there
“It has been relentless, but we have always found ways to navigate these challenges.
The situation facing us this year might be the hardest yet, though.”
will be no change. In Scotland, following years of campaigning, business rates relief is being introduced at 40% for the first time in three years, so some businesses will see their bill go down.
We always push hard with Governments in both Westminster, Cardiff, Edinburgh and Belfast to maintain some level of consistency with each other, to ensure that there is a level playing field across the UK, and that’s so important.
So many businesses operate across borders within the UK, and having to change processes or systems for sites that might only be 30 miles apart, but across a border, is challenging and costly.
Deposit Return Schemes (DRS) are another good example. We saw how not to implement DRS in Scotland, when they went at it alone, and we were encouraged that after that failure all four nations came together to create a common scheme. It had the backing of the entire sector, because of the commonality it would provide.
But recently, Wales announced it would go ahead with a scheme on its own and make it different to the rest of the UK by introducing glass. That suddenly adds in a lot of cost and administration for businesses when they least need it.
As the leading voice for hospitality in all parts of the UK, we really prioritise working collaboratively with Governments at all levels - national, regional and local level. That’s because we know how important that consistency is for businesses.
Just last year, UKHospitality met with the Prime Minister, the Chancellor, First Ministers in Scotland and Wales, numerous Secretaries of State, hundreds of MPs, MSPs and MSs, and many of the metro mayors, including Sadiq Khan, Andy Burnham, Richard Parker and Tracy Brabin.
In all of those discussions, we’ve championed the power of hospitality and its ability to drive growth, create jobs and regenerate our towns and high streets. Everyone we’ve met wants to help us realise the ambitions we have, but we need to the policies and legislation to match that, as well as tax burden brought down to more sustainable levels.
I do think there could be more collaboration between Governments, local authorities and mayors to join up a lot of the good work that is happening out there.
The recent devolution white paper from the Government, which aims to make local and regional government work better together, has some big ambitions to achieve this, and we believe that hospitality can play an absolutely central part in that.
After all, just look at the work that has been done in Manchester, where hospitality has been a major driver of its regeneration.
That’s the power that hospitality has, and I know that UKHospitality stands ready to collaborate with politicians of all parties, hospitality operators and other stakeholders to make our ambitions a reality.
Kate Nicholls OBE, Chief Executive, UKHospitality
UNCERTAIN ENERGY OUTLOOK FOR Q1 2025
Energy prices have remained volatile, driven by a combination of factors. Cold, calm weather has increased gas demand for heating and electricity generation, while supply-side restrictions have elevated risk premiums, further adding to market pressures.
WINTER OUTLOOK
European gas storage levels fell below 80% midDecember and are expected to drop to 35% by 31st March 2025. In a severe winter, levels could fall as low as 10–15%, though forecasts indicate a mild Q1 2025.
KEY TRENDS IN THE COMMODITY MARKET
• Low Wholesale Market Volume, there has been an abnormally low volume of gas purchases in the wholesale market. Since early 2022, wholesale volumes have dropped to this level only four times, each instance followed by short-term price declines.
• Seasonal Price Anomalies, gas prices for Summer 2025 are higher than those for Winter 2025, signalling concerns over limited gas availability over the next 6–9 months, with expectations of improvement thereafter.
COST OUTLOOK
In addition to fluctuating commodity and contract costs, sharp practices by certain suppliers and brokers remain a concern. Some “low-cost” contracts
have proven expensive due to hidden charges, while service levels from many suppliers remain substandard.
Despite short-term volatility, the longer-term energy cost outlook remains optimistic. However, as we move through winter, the tension between supply and demand will continue to drive price fluctuations.
Businesses facing contract renewal must carefully weigh the need for cost certainty against the possibility of future price reductions. The value of comprehensive advice, which evaluates the merits and risks of different supply options, cannot be overstated in ensuring the best outcomes for businesses.
EXTENDED PROTECTION MEASURES
On 19th December, Ofgem extended key consumer protections, currently available to micro-businesses, to small businesses.
KEY PROTECTIONS:-
• Access to redress through the Energy Ombudsman.
• Requirement for suppliers to ensure brokers working on Small Business Consumer contracts are registered with a Qualifying Dispute Settlement Scheme, of which several exist.
• Suppliers must inform Small Business Consumers of their rights to support from Citizens Advice. These measures are especially welcome for hospitality businesses and others disproportionately impacted by the lack of transparency and punitive terms from certain suppliers and brokers. Providing accessible remedies against suppliers and brokers offers a vital alternative to costly legal action.
Nationwide Energy’s field consultants and renewal advisors can explain the key features of different supplier contracts alongside a market review, and updates on available prices. We can also support any operators struggling to pay current rates or are at risk of default.
•
GOTHAM HOTEL MANCHESTER’S GLAMOROUS DARK KNIGHT
Nestled in the heart of Manchester, the Gotham Hotel is an unapologetically opulent escape that exudes drama, luxury, and a touch of playful mischief. Housed in the former Midland Bank building, this five-star boutique hotel has earned a reputation as one of the city’s most iconic destinations for those seeking a stay that’s as stylish as it is unforgettable.
A BUILDING STEEPED IN HISTORY
The Gotham Hotel occupies a Grade II-listed building designed by the renowned architect Edwin Lutyens in 1928. The structure’s Art Deco facade is a tribute to Manchester’s industrial heyday, while the interiors have been reimagined with a contemporary flair. The hotel opened in 2015, blending the glamour of the 1920s with modern indulgence, creating a venue where history and luxury collide.
coupled with polished marble and brass fixtures, sets the tone for the bold design that defines every inch of this hotel.
THEMED LUXURY AND DECADENCE
Stepping into the Gotham Hotel feels like entering a film noir set. The grand black-and-gold entrance,
The hotel’s 60 rooms and suites are tailored for the discerning traveler, each designed to evoke a sense of old-world charm with a modern twist. Rich velvets, leather accents, and Art Deco details are complemented by striking views of Manchester’s skyline. The suites, aptly named “Inner Sanctum Suites,” offer additional touches of luxury, including
roll-top baths and faux fur throws, ideal for indulging in a quiet evening of decadence.
No visit to the Gotham Hotel is complete without experiencing its private members’ club, Club Brass, located on the top floor. Reserved for hotel guests and members, the club oozes exclusivity with its prohibition-era aesthetic, vintage cocktails, and stunning rooftop terraces that offer panoramic views of the city.
DINING IN STYLE
The hotel’s Honey Restaurant serves as the gastronomic heart of Gotham, offering a menu that’s as bold as its decor. Featuring locally sourced ingredients, the dishes are crafted to surprise and delight, from hearty steaks to innovative vegetarian options. The dining experience is elevated by the playful service—expect waitstaff in bespoke uniforms inspired by bellboys and flappers, adding to the immersive atmosphere.
For lighter fare, the adjacent bar offers afternoon teas with a Gotham twist, including themed treats like “Banker’s Shortbread” and “Prohibition Macarons,”
nodding to the building’s financial roots.
A HUB FOR GLAMOUR AND CULTURE
The Gotham Hotel is more than a place to stay—it’s a destination that attracts creatives, professionals, and culture enthusiasts from across the globe. Its location in Manchester’s bustling King Street district places it within walking distance of key attractions, from the vibrant Northern Quarter to the historic Albert Square.
The hotel also hosts a range of events, from intimate jazz nights to art exhibitions, ensuring there’s always something to captivate guests. Its whimsical approach to luxury has garnered multiple accolades, including being named one of the “Coolest Hotels in the UK” by The Times.
A TRULY GOTHAM EXPERIENCE
With its bold personality, stunning architecture, and commitment to luxurious detail, the Gotham Hotel is an experience that lingers long after check-out. Whether you’re a traveler seeking a unique stay or a local looking for an indulgent night out, the Gotham Hotel offers a slice of Manchester with a dash of mischief and a whole lot of glamour.
The most awarded vodka in the British Isles
MARTINI GRADE VODKA
Since our humble beginnings nearly 70 years ago when the Company was founded by Bobby Lynas, Lynas Foodservice has been dedicated to one word, Service.
The aim is simple, to serve our customer with the best product and the best service we can provide.
We deliver to over 5,000 independant and chain customers every week throughout Ireland and Scotland. Our customers come from right across the catering spectrum so with our extensive range we will have the right product to suit your needs and your business.
Contact us today to find out more and arrange a visit with one of our experienced team.
We are here for you.
RADEO BAR A CONTEMPORARY BIT OF ME
In the architectural marvel that is The Me Hotel in London, Radeo Bar radiates an irresistible allure. With its sleek design, panoramic views, and innovative mixology, this rooftop retreat is more than just a bar— it’s a destination that embodies the pulse of the city.
A VISUAL MASTERPIECE
Stepping into Radeo Bar feels like entering a designforward sanctuary. Nestled atop The Me Hotel, a striking structure crafted by the renowned Foster + Partners, the bar seamlessly blends modern minimalism with luxurious touches. Floor-toceiling glass windows encircle the space, offering a
360-degree view of London’s iconic skyline. As day turns to night, landmarks like the Shard and St. Paul’s Cathedral light up, creating a breathtaking backdrop for patrons.
The interior of Radeo Bar is equally captivating. Plush seating in neutral tones, illuminated accents, and a geometric bar centerpiece exude understated
elegance. It’s a space that feels intimate yet buzzing with energy, catering to both casual visitors and London’s elite.
COCKTAIL CRAFTSMANSHIP
At Radeo Bar, the drink menu is nothing short of an art form. The mixologists here take pride in pushing boundaries, creating concoctions that surprise and delight. Signature cocktails, like the London Fog Martini (a delicate blend of Earl Grey-infused gin and lavender), pay homage to the city’s traditions while embracing contemporary flair.
For those seeking something bolder, the Electric Current—a mezcal-based drink infused with chili and citrus—is a sensory experience in itself. The bar’s curated selection of wines and spirits, sourced from around the globe, ensures there’s something for every palate.
CUISINE TO COMPLEMENT
No visit to Radeo Bar is complete without sampling its culinary offerings. The small-plate menu is a testament to London’s melting pot of flavors. From truffle arancini to sashimi tacos, the dishes are designed to pair perfectly with the bar’s drinks while standing out on their own.
AN EXPERIENCE BEYOND THE ORDINARY
Radeo Bar thrives on its atmosphere. The playlist is a mix of ambient and lively beats, perfectly calibrated to shift the mood as the evening unfolds. On select nights, live DJs turn the space into a vibrant hub, while weekday afternoons offer a quieter, more contemplative setting for catching up with friends or simply soaking in the views.
The staff, dressed in chic black uniforms, are as polished as the venue itself. Their attention to detail and warm hospitality ensure every guest feels like they belong, whether they’re first-time visitors or regulars.
A MUST-VISIT IN THE CAPITAL
Radeo Bar at The Me Hotel is more than just a rooftop bar; it’s a reflection of London’s spirit—sophisticated, vibrant, and endlessly captivating. Whether you’re sipping a cocktail under the stars or enjoying a sunset over the Thames, Radeo Bar promises an experience that lingers long after the final sip.
For those seeking a quintessential London outing, Radeo Bar is the place to be. It’s not just a bar; it’s a statement.
BUCKFAST TONIC WINE IS A UNIQUE PRODUCT THAT CAPTIVATES THE SENSES WITH ITS DEEP FULL-BODIED VELVETY FLAVOUR AND LINGERING WARM VANILLA FINISH.
DATING BACK TO 1897, BUCKFAST TONIC WINE CONTINUES TO BE PRODUCED AT BUCKFAST ABBEY USING THE SECRET RECIPE.
BUCKFAST TONIC WINE CAN BE SAVOURED ON ITS OWN OR WITH ITS AROMATIC PROFILE LENDS ITSELF TO ENDLESS POSSIBILITIES.
Introducing buckfast and lemonade. THIS ready mixed, light and refreshing cocktail COMBINES OUR TRADITIONAL BUCKFAST TONIC WINE WITH LEMONADE AND IS available in 250ml cans.
perfect for summer garden parties, festival VIBES or SIMPLY adding a unique twist to your evening gatherings. BEST SERVED CHILLED.
FORMER AG BARR CEO ROGER WHITE APPOINTED BOSS AT C&C GROUP
Former AG Barr CEO Roger White has u-turned on a decision to retire in order to become CEO of C&C Group.
White, who stepped down as boss at AG Barr after 22 years this year, will take up the job at C&C Group from 20 January 2025. Currently he acts as a non-executive director at Warburtons, and is also chair of Beatson Cancer Charity.
He was “an accomplished business leader with over two decades of PLC main board experience alongside deep consumer goods and drinks sector expertise”, said C&C Group in a statement today (12 December).
As CEO of C&C Group, White would receive an annual base salary of £650k, a one-off long-term incentive plan grant of 150% of base salary (£975k) and a maximum annual bonus opportunity of 125% of salary, the Bulmers supplier added.
“I am delighted to announce our recruitment of Roger
and look forward to welcoming him to C&C and to the board,” said C&C Group chair and current CEO Ralph Findlay. “An acknowledged high-calibre leader, he will bring an exceptional combination of extensive branded drinks sector expertise, understanding of our markets and a proven track record of delivery.”
White himself added: “It is an exciting time to be joining the business. C&C has a unique business model, great brands and a committed team, with the potential to create significant long-term value. I look forward to working with the board and the wider team to lead C&C through the next phase of its development.”
The hire comes at what C&C Group hopes will be the end of a turbulent period for the vertical drinks supplier and distributor.
CHERRY SHOT WITH A BUZZ
STOCKED BY INVERARITY
MORTON
THE LICENSING COMPANY
A consultancy tailored to the needs of the licensed trade in the UK. From specialist licensing advice to general business guidance, and training for staff and managers. The team provides advice, guidance and the opportunity to have a chat or discuss a proposal.
Another year starts and another holiday season is soon to be over.Time for many on trade operators to take a break, take a holiday, and take a breath.
In doing so its also a good time to tidy up. Not physically in your premises, though January is a better time to have trades in than December! But were not suggesting a repaint, but a tidy up in the business itself. There could be an endless list but it’s important not to get bogged down. Start with the obvious and sensible things, such as what structure do you have and, more to the point, is it the right one? That doesn’t need to be a huge change or a lot of cost. It’s usually very simple and it’s the kind of thing we do every day.
Do you have any agreements with those you’re in business with? If not – why not! Terms and conditions mean you know what has to be paid and when so no surprises or unexpected demands. What happens of someone is unwell and cannot take part in the business long term. If the worst happens and someone passes away, do their shares in the company/share of the partnership come back to you, or the business, or do they go to their spouse, partner, siblings, children or parents. You may be really fond of their extended family but you don’t necessarily want to let them make decisions in what is your business.
All sorts of agreements can be done sensibly, quickly, and without undue fuss or significant cost. This could be a will, partnership agreement, shareholder agreement, power of attorney – whatever is needed. Do it now and don’t leave it. You’ll be glad you did.
Employees – keeping them, rewarding them and being able to do that while not paying even more tax - is also a subject to think carefully about. There are more and more salary sacrifice options, and no wonder as tax seems to get higher and higher every budget. Salary
sacrifice can be for pensions, mobile phones, travel cards, nursery fees, medical and life assurance, cycle to work schemes and even car use, particularly if electric. These are all ways to allow your employees to avoid paying tax on things they may need and use every day. It can make a huge monthly difference. Some of our clients’ employees have avoided a higher tax bracket so have really seen the benefit in their monthly or weekly income.
Employees often just want to feel valued. Apart from salary sacrifice there are lots of ways of achieving that. Having clear policies in place sounds simple, and sometimes obvious, but employees like to know where they are. Avoid late rotas and let staff know early when they’re on and when they have down time. Look at staff benefits with other operators. Pay staff regularly and on time and be transparent with tips, tax and information. Make sure you have employee contracts in place and policies and handbooks written and up to date.
Did you know that there is new legislation where employers must take ‘reasonable steps’ to prevent sexual harassment at work. The new duty requires all employers, whether you have 1 or 1001 employees, to take reasonable steps to prevent sexual harassment in the course of employment. Employers cannot wait until an incident occurs before taking action - they must consider scenarios where sexual harassment is a risk and take action to prevent that from taking place. The technical guidance which accompanies the law is clear that the duty extends to preventing sexual harassment by third parties, which practically speaking means employers must prevent their workers from being subjected to sexual harassment by visitors, customers, clients or other third parties they may have contact with at work. And this extends out with just the one premises - the definition is ‘in the course
of employment’ which has a wide meaning and can extend beyond the employees usual place of work to include working for the same employer offsite at a festival or pop up; working at another venue in the same group; or on a training course. If you didn’t know this, that’s a very good reason to review your policies now. It will cost less to do that now on a sensible and pre agreed fixed fee than later as part of a claim or expensive tribunal process.
Keeping staff is always a challenge but post Brexit and covid that has been harder than every for the licensed trade and hospitality sector. Incentivise staff to stay with you by giving them shares in the business. That doesn’t have to include voting, and you can easily fix what sums they get. Its basically a bonus, based on
whatever performance criteria the business wants to apply, but the fact staff have ‘ownership’ means they feel valued. The shares are only valid while the staff remain as employees and there’s no need to have a formal employee share scheme. Even if you only want to do this for senior managers, you can have a separate share class which allows it to be applied to just one or two staff without a lot of cost, time or endless documentation.
For advice on how to tidy up loose ends, put in place incentives and benefits, review policies to keep yourself right as an employer, or just a free health check for your business, contact Joanna at The Licensing Company on info@thelicensing.company or 07747 653417.
SUPERSTAR CHEFS GRAEME CHEEVERS AND DEAN BANKS ANNOUNCED AS
AMBASSADORS FOR THE BEN
The Benevolent Fund (The Ben) is a Scottish charity offering grants and support to ANYONE who has EVER worked in a bar, pub, hotel, restaurant, nightclub or any licensed premises, or indeed for any drinks brand or related company. Marking 160 years of helping Scots, they now announce superchefs Dean Banks and Graeme Cheevers as ambassadors
Hospitality and licensed trade support charity The Ben is now in its 160th year of helping Scots through day to day life, with applications for support soaring.
The organisation – also known as The Benevolent Fund – is marking the occasion by announcing two new ambassadors, superstar chefs Graeme Cheevers and Dean Banks.
Sadly the need for the charity is greater than ever, with more applications in seven months this year than in the entire previous financial year.
The Ben offers support to anyone who works or has worked in the licensed trade – so if you’ve ever worked for a nightclub, hotel, bar, drinks brand or restaurant, The Ben is for you.
The chefs will help raise awareness of the support on offer from The Ben within the industry – everything from financial support to mental health services are available.
Graeme runs Unalome, the Michelin star Glasgow restaurant, and the charity hosted a dinner there recently as a thank you to supporters with the help of sponsors including Alexander Wines, C and C Group, Edrington and Campbells Prime Meats.
Graeme said: “I feel the charity is more important than ever now with a lot of the hospitality industry on its knees and businesses closing at a faster rate than ever. It is great to know that there is help out there for people in need.
“The proof is in the pudding as they say, anything that lasts the test of time - in this case 160 years is a massive achievement, few projects last that long. I was oblivious to the longevity of the charity and their support and how much work has been put in to maintain this and help many people. It really is amazing.
“I feel privileged to be an ambassador for The Benhospitality is all I have ever done or wanted to do as a career. It is so important that we nurture and protect the industry and encourage others to be part of this. With the help from The Ben I’m positive that we can support and encourage growth within the industry.”
Dean Banks has restaurants in Edinburgh and St Andrews including The Pompadour, Dulse, Dulse Leith, Haar and Dune, as well as drinks brands Mond Vodka and Lunun Gin plus meal delivery services Haar at Home and Waagyu Burger.
Dean said: “The Ben is a fantastic organisation and one I’ve championed for a long time – the work they do isn’t recognised enough. Our trade is a brutal one at times, especially right now with the incredible pressures on people across the board with the cost of living crisis.
“I am really passionate about hospitality in general and of course our amazing food, produce, drinks, venues and PEOPLE in Scotland – we really do lead the world in so many ways. With many businesses struggling and pressure on everyone from staff to owners increasing, it’s vital to have support, somewhere for all of us to turn.
HAVE YOU GOT THE BALLS?
Agiant glowing ball pit with over a million balls, cocktails served by world champion flair bartenders, delicious Neopolitan pizzas and the very best entertainment – we are the ultimate night out.
We are an iconic adult ball pit cocktail bar. We began as a “one month only” pop up in Dalston in November 2016, the inspiration of our founder, Wenny. The blend of cool cocktails and childhood nostalgia was such a hit that after 6 months we moved into a
permanent 400 person venue in Shoreditch.
We are best known for our glowing adult ball pit, and delivering an unforgettable experience to our ballers. We pride ourselves on our awesome themed brunches (voted the best in London by Design My
Night), delivering fun events for some of London biggest companies, and being the backdrop of many a photoshoot and selfie.
We stand out because we are more than just a night out, we are an unique experience. We truly believe in good old fashioned hospitality. Our team wants to look after people and they truly care about the guest experience. It’s easy to build a good looking venue, but the art of hospitality is in the delivery and execution of the service and product, which we get right.
Special occasions and milestone celebrations are the cornerstone of our business, we take the responsibility of our guests choosing us seriously.
In addition, the venue is a visual spectacle designed for fun loving party-goers, making it highly shareable on social media. Our unique combination of entertainment, aesthetics, and hospitality ensures guests leave with memories as vivid as our glowing balls.
Our two main challenges that we have faced are the changing of customer expectations due to the rising cost of living. As people become more selective with their spending, we’ve focused on providing high-value, unforgettable experiences that feel worth every penny. Another significant challenge in a post covid world, has been convincing people
that our ball are clean! We’ve invested in advanced ball cleaning technology, with our bespoke cleaning machine ‘Gobble Muffin’ who thoroughly cleans our balls weekly, in addition with sanitation protocols to ensure the balls are safe for our guests. Check out our instagram @ballieballerson to see Gobble Muffin in action.
Offering an “experience” is at the heart our success. Today’s guests crave more than just a drink, they want original, immersive, interactive environments. By providing a unique experience through themed events, playful spaces, and top-tier service, we create emotional connections with our guests. We encourage our guests to let loose, get silly, and find their inner child.
We’ve made a considerable investment in Ballie Ballerson’s decor and aesthetic because we see every guest as a potential brand ambassador.
In today’s digital age, social media plays a key role in our marketing strategy. Visually pleasing environments encourage our guests to capture and share their experiences. From neon-lit artwork, multiple disco balls, our glowing ball pit and specially designed seating areas, every design choice is intentional. We’ve created a space that is instantly recognisable, ensuring our guests do the marketing for us with every photo, story, or post.
THEY USED US, WHY DON’T YOU
HOSTED BY NATALIE JAMES
OVER 40 EXHIBITORS FROM FASHION, FOOD & DRINK, FITNESS, COSMETICS & AESTHETICS
