CLH Digital - Issue #204

Welcome to the latest issue of CLH Digital

Peter Adams

Given the disappointment in last week’s Spring Budget which saw no relief whatsoever for the hospitality and licensed on trade , the recent announcement from the Office for National Statistics that the UK economy experienced a marginal growth of 0 2% comes as a glimmer of hope in what has been an arduous journey for many industries, par ticularly the hospitality sector

What is par ticularly striking about this news is that the hospitality industr y emerged as the largest contributor to this growth, underscoring, I feel, its indispensable role in the broader economic landscape

In recent years as we all know the hospitality sector has faced an onslaught of challenges, from the tumultuous fallout of the pandemic to relentless pressures stemming from inflation, high taxation, and escalating energ y costs Despite these formidable obstacles, the resilience displayed by hospitality businesses is nothing shor t of remarkable

The fact that the sector has managed to significantly contribute to the UK's marginal growth is a testament to its enduring impor tance and unwavering perseverance It underscores the invaluable role that hospitality businesses play not only in providing employment oppor tunities but also in stimulating economic activity and fostering community cohesion

Fur ther confirmation as our lead stor y highlights, of the sector s resilience comes from the news that hospitality groups enjoyed a modest 1 4% growth in sales for the month of Februar y While this growth may appear marginal, it is a significant achievement given the prevailing challenges that businesses continue to confront

However, amidst this glimmer of optimism, it has been wholly dishear tening to note the absence of suppor t or relief for the hospitality sector in Chancellor Jeremy Hunt s recent spring budget

I note yesterday that Prime Minister Rishi Sunak has ruled out May for a General Election

Never theless one will be coming sometime this year, and it is imperative that we continue to intensify our effor ts to secure government suppor t and recognition for the vital role that hospitality plays in driving economic recover y as borne out in our lead stor y

We must not allow complacency to set in Regardless of which par ty assumes power, the fight for government suppor t must persist We cannot afford for our voices to be silenced or for our concerns to be overlooked Disappointing the last week was it is incumbent upon us to continue lobbying tirelessly, engaging with both current and prospective MPs, to ensure that the needs of the hospitality sector are not only heard but also acted upon

Our votes should not be taken for granted and we must not allow MPs to continually browbeat us into how bad things are with no end in sight

We must remain steadfast in our commitment to advocating for the interests of the hospitality industr y I often say if they want our vote they have to earn it!

Another news stor y took my eye , the recent revelation that a staggering 96% of universities in the UK do not offer hospitality degree apprenticeships is not only concerning but also emblematic of the ongoing challenges plaguing the hospitality industr y At a time when the sector is grappling with a severe staffing crisis exacerbated by the aftermath of Brexit such statistics ser ve as a stark reminder of the urgent need for concer ted action

The repercussions of Brexit have been keenly felt across various sectors, none more so than hospitality The industr y, which has long relied on a steady influx of talent from across Europe , is now facing unprecedented shor tages in skilled personnel With restrictions on freedom of movement and uncer tainties surrounding immigration policies, businesses are finding it increasingly challenging to recruit and retain staff

The situation is fur ther compounded by the alarming surge in unemployment rates among 20 to 24-year-olds, which currently stands at a staggering 7 2% Given the symbiotic relationship between this demographic and the hospitality sector, where young individuals often find their first foothold in the job market, such figures are deeply concerning

It is imperative that we recognize the pivotal role that universities can play in addressing this pressing issue By offering hospitality degree apprenticeships, institutions have the opportunity to equip students with the practical skills and knowledge needed to thrive in the industr y These apprenticeships provide a unique pathway for individuals to gain hands-on experience while pursuing their academic studies, offering a valuable blend of theoretical learning and real-world application

Moreover, investing in the training and development of young talent not only addresses the immediate staffing needs of the hospitality sector but also fosters long-term sustainability and growth The industr y offers a wealth of oppor tunities for career advancement and personal development, making it an attractive prospect for individuals seeking meaningful and rewarding employment

The hospitality sector, as we know, is facing huge challenges and staffing will be a long term challenge It is crucial that universities recognise the impor tance of nur turing the next generation of hospitality professionals By expanding their offerings to include hospitality degree apprenticeships, institutions can play a pivotal role in bridging the skills gap and revitalizing the workforce

The hospitality sector is a vibrant and dynamic industr y that holds immense promise for those willing to seize the oppor tunity Let us work together to ensure that young talent is equipped with the tools and resources needed to thrive , thereby securing a prosperous future for both the industr y and the individuals it ser ves I can always be contacted at edit@catererlicensee com

EDITOR

UK Sees Marginal Economic Growth…

...With the Hospitality Sector a Leading Contributor

(CONTINUED ON PAGE 3)

UK hospitality CEO Kate Nicholls taking to social media said: “Positive signs of growth – underlining the impor tance of ser vices sector and par ticularly hospitality and retail to the economy ”

RESTAURANTS “BEST PERFORMING”

News that the hospitality sector was a major contributor to the U K ’ s return to growth was fur ther confirmed by the latest data from CGA RSM Hospitality Business Tracker which revealed that Britain’s top hospitality groups achieved modest like-for-like sales growth of 1 4% in Februar y

Patchy consumer confidence amid still-rising costs and economic and political uncer tainty means many people remain cautious with their spending

The Tracker produced by CGA by NIQ in par tnership with RSM UK shows restaurants were hospitality s best performing segment in Februar y with like-for-like growth of 2 2%, while pubs were only fractionally behind at 2 1% However, bars suffered a 7 4% dip in sales, reflecting a squeeze on consumers ’ late-night spending and a move towards earlier eating and drinking out The “On The Go” segment was 0 5% behind in Februar y 2023

Restaurant, pub, bar and On The Go operators performed slightly better in London than elsewhere in Britain Groups’ Februar y sales within the M25 were 1 9% ahead of last year, compared to 1 3% outside it

CONSUMERS REMAIN “WATCHFUL”

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ said: “Subdued trading in Februar y shows consumers remain watchful with their discretionar y spending With costs still rising for businesses as well as individuals, margins are under pressure and some operators remain fragile But while the shor t-term outlook for hospitality is uncer tain, underlying demand is good, and as inflation and interest rates hopefully ease and the Budget’s reduction in National Insurance contributions kicks in, we can be cautiously optimistic that people will star t to loosen their spending over the Spring and Summer ”

Paul Newman, head of leisure and hospitality at RSM UK, said: “A combination of bad weather and dwindling budgets put a dampener on Valentine’s celebrations continuing a disappointingly slow star t to the year Februar y ’ s weak sales underline current challenges in the hospitality sector at a time of rising wage bills rents and rates

with the recent Spring Budget doing little to ease the burden While there are signs for optimism in the future with inflation forecast to hit 2% in Q2, interest rates predicted to fall from summer and real wages growing for the rest of the year, the next few months will test many best-in-class managed groups and could see a further swathe of smaller independents give up the fight for sur vival ”

HOSPITALITY CONFIDENCE “CONCERNING”

Tina McKenzie Policy Chair of the Federation of Small Businesses (FSB) said: “An increase in GDP is an encouraging star t to the year and one small firms will be relieved to see , as it raises hopes that we may be pulling out of the shallow recession declared following low levels of negative growth through the second half of 2023

It s too early to celebrate with any great level of vigour, however, as small firms are cer tainly finding the going tough at the moment

The recent Budget contained some help for small firms, notably the raising of the VAT threshold from £85,000 to £90,000 and the cut to National Insurance contributions, but small firms hoped for more help with day-today costs

“This isn’t just about existing businesses star ting to turn to growth in 2024; this is about creating the conditions for people to set up in business for the ver y first time , the next generation of star t-ups who will make up the ground we lost during the Covid years when the UK small business population contracted by 500,000, losing one in 10 of them

“Our Small Business Index research has found par ticular cause for concern among hospitality and retail firms, which are trailing far behind the overall average in terms of confidence levels Indeed, one in eight firms in the hospitality sector expect to close entirely in the next 12 months nearly four times the rate for all businesses, which should be a huge wake-up call to the Government about the dangers facing many thousands of small businesses

“Small businesses contribute an enormous amount to the economy, and a sustainable recover y will be built on their success and growth Today s news must be built on if it is not to turn into another false dawn for small firms

MAKING PROGRESS

Responding to the latest figures, Chancellor Jeremy Hunt said: “While the last few years have been tough, the numbers show we are making progress in growing the economy – par t of which makes it possible to bring down national insurance contributions by £900 this coming year

“But if we want the rate of growth to pick up more we need to make work pay which means ending the unfairness of taxing work twice ”

SIZE DOESN’T MATTER

Many businesses want an omni-channel payments approach, and this suppor ts our motivation to be able to offer a holistic view of payments, which can really help ser ve as a commercial advantage

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents as it can for large corporates It means that any changes to payment needs can be met seamlessly –whether that s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution

IT'S ALL ABOUT THE DATA

One of those needs is understanding how digital transformation can create oppor tunities for your business Being able to use and optimise your data is a great example While data is fast becoming one of the most valuable assets you have , being able to access it easily, and analyse and understand what it means for your business can still be a challenge Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table

You may know your customer by name , or what they look like , but our systems can help you better understand their actual behaviour, creating a more robust customer profile and help you take a deeper dive into what they’re actually spending their money on

The insight from your own customer data is great but it can be backed up by broader data from our wider group We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends ever yone is talking about We can share that insight with the businesses we suppor t

A 360 DEGREE VIEW

It’s clear that the card is still king when it comes to payments but as

new technolog y emerges, and payment habits star t to evolve , finding efficiencies when margins are tight and customers are watching ever y penny can really make a difference to growth and how successful your business becomes

With an increasing 360degree view of real-time payment activity across ever y point-of-sale channel, and a full range of payment solutions to choose from, security is also impor tant No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with The Cardnet platform has a 99 9999% uptime*

New Research Reveals Britons Prioritise Going Out Despite Economic Pressures

Eating and drinking out remains a priority for the British public according to new research

According to Zonal’s latest GO Technolog y repor t in par tnership with CGA by NIQ and UKHospitality, eating and drinking out remains as impor tant to Britons as ever that despite the cost-of-living crisis, with 65% of consumers saying it’s still a priority for them This rises to 71% of those aged 65+, highlighting the sector’s enduring social value

The sur vey of more than 5,000 British adults shines a light on why people still love restaurants, pubs, and bars and what makes hospitality special Most consumers (74%) believe hospitality needs and deser ves suppor t from the government the research revealed

The latest figures also found that three in five (60%) consumers want to suppor t the sector themselves with regular visitors even more likely to show their backing (72%), and two-thirds (64%) believe that hospitality plays an impor tant role in their local community, rising to 71% of consumers who visit weekly

WHEN ASKED WHAT THE MAIN REASONS ARE FOR GOING OUT FOR FOOD AND DRINK, THE FOLLOWING REASONS CAME OUT ON TOP:

1 To socialise with friends and family (50%)

2 To celebrate a special occasion (44%)

3 As a treat (41%)

4= To create new memories (21%)

4= To tr y new food or drink (21%)

6 To relax or let off steam (20%)

The research also highlights the impor tance of consistency and delivering the fundamentals with the top three motivating factors to ensure return visits being the quality of food, great ser vice , and the experience being value for money

Kate Nicholls, Chief Executive of UKHospitality, said: “We can clearly see from this new research the suppor t and affection people have for hospitality and that they recognise the vital role venues play at the hear t of their communities and high streets

We have proven time and time again that with the right suppor t in place , even when times are at their toughest we have the creativity and commitment to invest in local areas create jobs and drive growth right across the countr y

“So our message to Government, backed by three-quar ters of the public , is to suppor t hospitality or risk more businesses having to close their doors ”

Tim Chapman, Chief Commercial Officer, Zonal, said: Despite a squeeze on spending, hospitality is and remains an integral par t of Britain’s social life with socialising with friends and celebrating special moments topping the list of consumers priorities when it comes to eating and drinking out

“Delivering special experiences that can’t be recreated at home and consistently delivering on the fundamentals of hospitality like high-quality, good-value food and drink and excellent ser vice is key to encouraging repeat visits and driving loyalty This is easier said than done , but operators who invest in their teams and the technolog y that is needed to smooth workflows and increase efficiencies, will ultimately reap the rewards ” Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “This research is a timely reminder of hospitality’s special place in people’s hear ts Eating and drinking out isn’t just a nice-to-have but an essential par t of life even or perhaps especially during a cost-of-living crisis Spending may have been muted for some people in recent years, but as inflation hopefully eases and they star t to feel more cash in their pockets, we can be optimistic that it will pick up as 2024 goes on

“It’s also encouraging to see how people’s affection for hospitality translates into suppor t They recognise the value of restaurants, pubs and bars in their communities and as employers, and they want to see them thrive Along with hospitality s

Thornbridge’s Cricket Inn Has A Top Three Pie In The UK

Company Culture is the Real Recipe for Restaurant Success

By Jack Lander, Founder and Director of Pizzarova (www.pizzarova.com)

Nowadays,

beliefs according to 5WPR Your ethos and values enrich the flavour of your restaurant You must therefore communicate them clearly and consistently especially as the ongoing cost-of-living crisis has made eating out a rare treat with consumers limiting their spend to restaurants they deem wor thy of the occasion

CLEAR COMMUNICATION

Engaging directly with customers in an accessible , jargon-free way ensures there s no room for error when it comes to understanding what your business is about A 2021 ar ticle published in the Journal of Hospitality and Tourism Management found that, whilst 45% of those sur veyed had dined at a green restaurant, for example , 37% struggled to define what green dining actually is Don’t assume that customers know you and automatically understand what you represent Instead, take the time to connect with and educate them, showing them what you value first-hand to facilitate genuine , organic connection

HOSPITALITY HURDLES

Restauranteurs must equally consider the culture they create among staff Hospitality lost a lot of talent after Covid, with the ONS revealing that there are now 170,000 vacancies across the UK Ipsos has estimated that a fur ther 45% of existing workers could quit this year, too, making it more impor tant than ever to hold onto good team members, especially given that staff shor tages experienced throughout 2023 forced 45% of operators to cut their operating hours and/or capacity to avoid closing down completely according to a joint

UKH/BII/BBPA sur vey

HAPPY TEAM, HAPPY CUSTOMERS

By offering value beyond pay – be it through training, extra time off or private health insurance – companies can boost their team’s skills whilst bolstering retention The more rewarded, appreciated and seen staff feel, the more commitment and loyalty they will show – something that will ultimately be reflected in the ser vice provided to customers

A 2022 study published in Frontiers Psycholog y actually confirmed that company values have a direct impact on employee ethics and behaviour So, if company values are strong and carried through well into the employee experience , staff are more likely to act in ethical ways, attracting new customers and providing much better ser vice

It s therefore impor tant to ensure that staff know exactly what your company values are According to a 2015 Gallup Panel sur vey, just 28% of hospitality employees feel sure of what their company stands for and what makes it stand out Restaurant leaders need to change this if they want their business to perform as best it can

Involving staff in core decisions from the outset can improve staff value understanding Plus, by giving ever yone a seat at the table , you’ll create a sense of genuine team spirit, accompanied by unrivalled enthusiasm for the brand Remember, your team members are your biggest advocates after customer reviews

OTHER KEY STAKEHOLDERS

When businesses look at their company culture , they often forget about other stakeholders like suppliers and vendors However it’s impor tant to engage all those involved in your entire process for true restaurant success Choosing suppliers and vendors carefully allows you to shape a culture that’s more consistent with your values – be it sustainability by choosing local ingredients or clean eating by opting for vegan or organic produce

GOOD RESTAURANT CULTURE

More than just a basic transaction, modern hospitality is all about company culture , from ambience and décor that suits your clientele through to the core values, systems and behaviours that define your operations Restaurant culture is your stor y It’s your reason for opening up in the first place – and the ways in which you remember this when things become hectic due to business growth It’s the way you treat your staff and the way they treat your customers, essentially forming your business hear tbeat And it may just be the secret ingredient you need to transform the average eating experience into warm and welcoming memories people want to come back to

Best of the South West Celebrate in Great Hall

The

The

Helen

Wildanet CEO said “Congratulations to all the winners from last night’s awards

With the standard of entries being so high this year, it demonstrates the incredible work that businesses throughout the South West are doing to stand-out and help to position our region as one that is truly world-class

The region has so much to offer as a tourism destination in the UK, if not the World; and the South West Tourism Awards are a fantastic stage on which to showcase and celebrate those incredible businesses that are flying the flag for the region Many congratulations to all the winners from the evening and we look forward to seeing you again at the next awards ”

Robin Barker Director of Ser vices for Tourism Ltd who manage the Awards added: “The impact of these awards on the region’s top tourism businesses never ceases to amaze me It means so much to them Many congratulations to each and ever y one of them

Co-Director Nell Barrington added: “Congratulations to all the brilliant tourism and hospitality businesses who celebrated in such style last night I would encourage ever yone who reads this to click here to find out where the best award-winning places are to visit this year ”

Foodservice Inflation Slowing But Challenges Lie Ahead

The CGA Prestige Foodser vice Price Index recorded year-on-year inflation of 12 6% in Januar y a drop of 1 2 percentage points from December’s rate of 13 8% It is the seventh successive month-on-month fall in inflation as markets adjust to falling commodity pricing

Foodser vice Price Index inflation has now moved down by an average of 1 4% a month since June 2023, with expectations of fur ther falls ahead However, year-on-year inflation remains high in most categories, with only the Dair y and Oils & Fats segments below double digits There is some relief month-on-month however, with four categories falling in price and only two repor ting a rise of more than 1% versus December 2023

While continued falls in inflation are a positive sign for the industr y concerns remain for pricing over the coming months as farmer protests on the continent and border checks in the UK threaten to add fur ther cost to supply The British government s proposal mandating the labelling of all meat and dair y products for exclusive consumption within the UK, and not for consumption within the EU, has been criticised by industr y

bodies, as it will result in increased food expenses, negatively impact expor ts and discourage investments in

Prime Minister Urged To Help Brewers & Pubs On Visit To Aberdeen

As the Prime Minister addresses Scottish Conser vative Par ty conference in Aberdeen, the Scottish Beer & Pub Association (SBPA) have called on him to help save Scottish pubs at next week’s budget by reducing beer duty and VAT for the sector

Scottish pubs have closed at twice the rate of their counterpar ts in England par tly due to the lack of business rates suppor t and the sector is now calling on UK Government to what it can to help stem the flow of closures by reducing beer duty and introducing a lower VAT rate for hospitality businesses

Commenting, Emma McClarkin, CEO of the SBPA said: “Scotland’s pubs are the lifeblood of communities up and down the countr y, but they are closing at an alarming rate Urgent action is needed at next

week s budget to help them sur vive the current cost-of-living crisis and myriad of increased costs they face

“Beer remains the most prominent product sold in our pubs but is currently taxed at 12 times the rate of Germany Due to that high tax rate , alongside other costs, the average pub income on a pint of lager is only 12p whilst £1 52 is paid in tax to the UK Government Reducing beer duty, alongside the introduction of a lower VAT rate for pubs would provide a tremendous boost to the industr y, as well as for pubgoers

“The lack of business rates suppor t afforded to Scottish pubs means that suppor t next week is crucial to help stem the flow of closures experienced over the last year ”

NET PUB CLOSURE RATES 2023

England -0 9%

Scotland -2 0%

Wales -2 1%

BBPA ANALYSIS

Cost of a 4 5% ABV Pint

Average cost: £4 80

Tax: £1 52 (80p VAT; 49p duty; 11p NDR; 12p employment/other)

Other Costs: £3 16 (£1 24 cost of sales; 91p wages; 24p uti ities; 77p other costs)

Pub income: 12p

Pint Of Guinness Will Cost More This St

Patrick’s Day, Despite Freeze On Alcohol Duties

made , the price of a pint of larger has come down marginally, falling by a penny since November last year A pint of bitter has also fallen by two pence with cider now five pence a pint cheaper

But it’s bad news for Guinness drinkers with the average cost of a pint of stout having actually increased by two pence since November of last year now averaging £4 73 per pint

Both whisky and gin have also seen a two pence increase for a 30ml measure versus November of last year

with a bottle of wine (+£0 19p) the only other pub staple to have seen a larger increase in cost

While a two pence increase on a pint of Guinness may not seem too significant, it means the average cost for a pint of stout has increased by £0 37p in the last year alone , with a pint now costing £0 69p more versus three years ago In the last year, only the cost of a bottle of wine , whisky and gin have seen a higher increase in cost than a pint of stout

Bradley Post, MD of RIFT, commented: “The pints of Guinness will be flowing this Sunday, but unfor tunately for punters, they will be costing us a fair bit more compared

Stella Artois Launches ‘Perfect Serve’

Campaign Celebrating The Perfect Pint

Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois

Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Ar tois on tap

From the 1st of May through to the 26th of June , Stella Ar tois, the official beer par tner of the Wimbledon Championships, will then offer participating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win

At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing Group will also be ensuring continued excellent ser ve quality by

refreshing tap lines, training staff on the perfect ser ve ritual, and using targeted ads to drive local customer traffic into par ticipating pubs yearround Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Ser ve ’ campaign "We're excited to give pub-goers even more reasons to enjoy a pint of Stella Ar tois through this new campaign " Elise Dickinson Stella Ar tois Marketing Director "By focusing on the Perfect Ser ve we aim to boost dwell time and keep customers coming back for the perfect pint "

The ‘Perfect Ser ve ’ uses the iconic Stella Ar tois chalice , pouring at a 45-degree angle whilst allowing the foam

City is open for business “We are here to listen and provide a positive framework in order to help keep London as vibrant as it always has been We aim to ensure that business knows how we approach licensing, and that means wanting to be prompt and transparent, so that, if you are willing to invest in the City you know what to expect

“The licensed trade in the Square Mile provides a 24-hour offer, and we hope to see ever more diversity in the offer, and to keep people wanting to visit us ”

Following a five-year absence caused by the pandemic , James welcomed this year ’ s

Older Workers Are a Welcome Aid for Hospitality Vacancies

By Penny Brown, Managing Director at the Burgh Island Hotel (www.burghisland.com)

Over-50s workers now make up a third of the hospitality industr y ’ s workforce , with hospitality the leading sector of choice for the age group presenting an unprecedented solution to the labour crisis it faces

New figures from the ONS have shown that hospitality staff vacancies are 48% higher than before the Covid-19 pandemic with over 112,000 vacancies at the end of 2023 The growth of older workers in the sector can only benefit hospitality businesses, yet, many applicants face barriers in inter views Misconceptions that older workers are less adaptable , less productive , less likely to remain in a role , and more likely to suffer bouts of ill health remain per vasive

Ageism is rife - only 4% of people over 60 feature in adver tisements, despite making up almost a quar ter of the UK population As such, it is essential to encourage age diversity in the workplace and address the barriers that older workers face in hospitality employment

BREAKING BARRIERS TO EMPLOYMENT

It is impor tant to dismantle the barriers to entr y for older workers, and fostering inclusivity plays a big role in this There was a campaign that I thought was successful at accomplishing this - McDonald s launched a recruitment drive targeting older workers, which featured a silver-haired employee who was not the retiring type” By building an inclusive culture , employees and job applicants will feel more valued

Additionally, hospitality businesses can create a diverse , age-inclusive work environment by ensuring employment policies and processes are age-neutral A thorough audit focused on age equity can help establish this, involving a comprehensive examination of both internal and external policies, processes, and messaging to identify and eliminate any age-related biases By doing so, firms can establish a positive work culture that is encompassed from C-suite level to employee orientation and onboarding

The Government’s ‘returnership’ programme , which encourages older workers to return to employment, has offered a clear route for potential employees while encouraging employers to hire older workers Similarly, Amazon has a programme for workers of all ages providing 300 000 people with career suppor t With staff shor tages as high as 21% for roles such as production chefs the hospitality industr y should leverage this to fill

vacancies and enhance their skills and development training VALUE

OF EXPERIENCE

Older workers are invaluable to hospitality, filling crucial vacancies and bringing with them decades of experience

In fact, up to two in five hospitality businesses recognise the value that older workers bring, including better customer experience skills a strong work ethic problem solving skills business knowledge and the ability to remain calm in difficult situations Hiring older workers allows hospitality businesses to not only increase the diversity in skillset among their team, but foster a more positive workplace culture and upskill employees

However, while older workers provide a wealth of benefits to employers, the industr y should also remember that they often have a greater range of commitments Hospitality benefits from seasonal and flexible roles, which can allow for a better work-life balance , with older workers able to take time off during quieter periods to spend time with family Hence , flexible work arrangements can empower older workers to engage in roles that align with their exper tise and allow them to contribute meaningfully to the sector

VIABLE CAREER PATH

A study by the Depar tment of Work and Pensions found that on average , older workers have higher job satisfaction and wellbeing Indeed, over-50s are more likely to take their roles seriously, and see hospitality as an oppor tunity to connect with their community and give back while being able to make social connections

On the other hand, hospitality is not typically seen as a long-term career path for many people in the UK, with only 5% of young adults in Britain considering a career in the sector while 55% see it as a temporar y job For hospitality to be seen as a viable career path UK businesses should look to Europe where hospitality roles are seen as a serious profession Oppor tunities for professional development and career progression, as well as formalised training programmes and apprenticeship schemes can help encourage recognition of hospitality jobs as highly skilled roles It is older workers, who have the appropriate sector skills, work ethic , and pride for their job, that can set an example to younger colleagues and par ticipate in upskilling them, encouraging them to see hospitality as a serious profession

The growing presence of over-50s in the hospitality industr y provides a valuable solution to the sector’s labour crisis Age-inclusive policies can help foster a culture of inclusivity and respect, and promote age diversity in the workplace By doing so, older workers can bring their decades of experience and skills to creating a lasting and positive change in the sector to ensure a more sustainable future

Association Of Pastry Chefs Becomes Division Of The Craft Guild Of Chefs

The Craft Guild of Chefs has announced it has incorporated the Association of Pastr y Chefs (APC), which will form a brand-new division of the Guild The APC will retain its name and identity, and the new Craft Guild of Chefs APC division will have its own sub-committee and chairman who will be announced at a later date

Alan Whatley, APC Founder and Chairman for over 20 years comments, “I fully suppor t the Craft Guild of Chefs, and I believe the coming together of the two organisations is ver y positive Celebrating its 30th anniversar y last year, the APC will benefit greatly from the Craft Guild of Chefs’ well-established management structure which will in turn future proof the APC for the next 30 years and beyond ”

Founded by Alan in 1993 the APC set out to create a dedicated forum for pastr y chefs In its 30-year histor y the APC devised and ran a series of pastr y events and competitions including its own annual awards, and

the prestigious Desser t of the Year (DOTY) pastr y competition, held at HRC International Salon Culinaire

Under the stewardship of the Craft Guild of Chefs, the APC will enjoy broader member benefits, and secure culinar y advantages from being under the umbrella of the leading chef ’ s organisation in the UK Andrew Green, Craft Guild of Chefs CEO comments; We are delighted to bring these two great chef organisations together, and warmly welcome the APC and its membership into the Craft Guild of Chefs We have many pastr y chef members ourselves, who will no doubt greatly benefit from this alliance and our new combined strength We call for all pastr y chefs to join the APC division as we look forward to raising its profile back to the forefront ”

More information can be found at the Craft Guild of Chef ’ s website www craftguildofchefs org

Brewing industr y trade association SIB A are today launching their new brand identity, with a fresh new look for the association and a change in their name to reflect the expanding membership, becoming the Society of Independent Brewers and Associates

As well as representing independent breweries SIB A also have brewing industr y Supplier Associate members, including ingredients suppliers, brewer y manufacturers and ser vice companies, and more recently expanded their membership to include associate homebrewer and international brewing members

“Independent beer and brewers are the hear t of what SIB A is about and always will be As our organisation has grown to reflect wider par ts of the industr y, we ’ ve evolved our name to include that We’ve taken the oppor tunity of a rebrand to build on the SIB A name that we ’ re best known by and to clarify the wider appeal of SIB A membership and what it means to be a par t of that – putting independence at the hear t of who we are ” Andy Slee , SIB A Chief Executive

The new SIB A logo highlights ‘Independent’ in the Society of Independent Brewers and Associates and uses a ‘loudhailer’ symbol to emphasise SIB A as the Big Voice of Independent Brewing The colourful new branding was developed by Ape Creative , SIB A Head of Comms and Marketing Neil Walker, and a working group of

SIB A brewers and Board members who offered a diverse range of perspectives to the project

SIB A say one of the core principles of the new brand is its adaptability – taking inspiration from Museums and Ar t Galleries who need to be able to curate and promote a broad range of ar tists

“SIB A has been around since 1980 and has a diverse membership

Hotel values across Europe remained steady in 2023 buoyed by the consolidation of the post-pandemic recover y and a steady desire to travel keeping average room rates strong, according to the annual European Hotel Valuation Index (HVI) published this week by global hotel consultancy HVS

These influences combined to off-set the impact of a number of geopolitical challenges including the war in Ukraine , the war between Israel and Hamas and the shaky Chinese economy as well as increasing operating costs and high interest rates

The result was a modest uplift in hotel values of around 1% across Europe keeping them at approximately 97% of 2019 levels This slowdown follows steady increases during 2021 and 2022 when the HVI repor ted value rises of 3 8% and 4 5% respectively

“Revenue and profit recover y still resulted in marginal gains in value over the year, despite the challenging outlook on valuations parameters,” commented HVS London associate Julia Dzerkach, co-author of the repor t, “but the elevated cost of debt in the first half of 2023 and the persisting macroeconomic influences have resulted in a subdued market for hotel transactions with a wide bid-ask spread for sales and acquisitions ” she added

The year saw hotels in Paris, London,

Huw Jones treasurer of the community benefit society Menter Ty’n Llan which runs the pub said: “Working with Pub is the Hub has enabled us to invest in much needed audio and video equipment which has been invaluable in suppor ting the work of our Youth group This has encouraged regular

Malcolm Harrison said: “Whilst we ’ ve made great progress so

Evolution Fryers and Filter Units The

www.blue-seal.co.uk

Take payments with confidence

Following a year of news stories about insolvencies increasing to record levels a recent Allianz repor t predicts that corporate insolvencies could increase by 10% in 2024 and that 15% of small and medium sized businesses in the UK are at risk of becoming insolvent

A premises licence is a valuable asset, which not only authorises licensable activities but can also increase the value of a proper ty For this reason, it is impor tant to ensure that premises licences are protected Many hospitality operators and insolvency practitioners are unaware of the

provisions in the Licensing Act 2003 which state that an ‘insolvency event’ shall result in the lapse of the premises licence That lapse is immediate as soon as the insolvency event takes place For example if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed

The Licensing Act 2003 allows a 28-day period for an Interim Authority Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active There are steps that can be taken to prevent loss of a premises licence , such as:

• Speaking to an insolvenc y practitioner and a licensing lawyer at an early stage It is impor tant to get the correct advice to allow you to prepare for an insolvenc y event The date of the insolvenc y event can be unc lear and therefore early advice can ensure that you can fully prepare to submit an inter im author ity notice (allowing a fur ther three months before the licence must be transferred again) or to transfer the licence to another company or an individual

• Consider ng who holds the premises licence If the licence is held by a company whic h is at r isk of insolvenc y, consider whether there are other companies to whic h the icence could be transferred in order to keep it active Consider ng this at an early stage allows other companies to be incorporated, if necessar y If it is not possible to transfer the licence to another compa-

ny, the licence may be transferred to an individual or an insolvenc y practitioner It is impor tant to consider the legal impl cations of ho ding the licence and the legal responsibil ty placed upon the holder of the licence to ensure that the conditions of the licence are complied with Premises licences

their communities, whether that’s via fundraising for local and national charities, suppor ting grassroots spor t or helping to protect the environment with sustainability initiatives

One of the winners, Bridget Manley, who was nominated by the landlady of the Blue Ball Inn, Worrall, said: “We never thought we’d win We just do what we do because we love our village and we have an outstanding pub So many people in our village do so much and we feel ver y humbled I’m in tears ”

Her emotion was matched by the landlady of the Clifton Arms in Blackburn who won Community Suppor t hero Award She said: “We always say it s about people helping people This award is for the community, to make them feel valued They clubbed together and paid for

me to come to the houses of parliament today They wouldn t take no for an answer! I’m over the moon and can’t put it in any other words ”

Over 100 guests attended the awards including members of the All Par ty Parliamentar y Beer Group which suppor ts the awards, along with sponsors Matthew Clark

The awards were presented by Kevin Hollinrake , MP, Secretar y of State for Enterprise and Markets, and Richard Hayhoe , marketing director from Matthew Clark Owners and Publicans from the whole of the UK enjoyed tours of the Houses of Parliament before the event and enjoyed swapping stories and ideas about what they do for their communities

One of the attendees of travelled among the fur thest distance was Una Burns the manager of Charlies Bar in Enniskillen Nor thern Ireland Charlies Bar created the emotive video that went viral just

before Christmas Una was awarded at the ceremony with the Community Suppor t Hero Award for Ireland, the first time this award has ever been given out

Una said: “We’re absolutely delighted to win the award To be in the houses of parliament, to be invited in itself is such an honour, but to win the award is testament to the community spirit that the pub shows and I’m so proud to bring this home Proud of what we have done as a community and proud of our bar

“When our adver t went viral we had no idea what to expect We made the video to promote the bar and create a buzz around Christmas When we released the video we wanted to reflect the true meaning of Christmas we never in our wildest dreams expected the response that is got What was more impor tant for us was to turn a video into action and we were able to raise £23,000 for local charities in Nor thern Ireland We chose charities that suppor t the elderly so looking back it’s a proud moment for us ”

Des O’Flanagan, co-founder of PubAid, added: “The annual event is always ver y special for us and all the pubs who made it through to the finals It is wonderful to hear so many stories of Publicans who do so much for their local communities and it’s hear t-warming that pubs raise so much money for local and national charities and their regular customers are so generous when the cost of living makes things tough for many people ”

“All 1,000 nominations we received are wor thy of a congratulations but a special mention needs to be for those who made it through to the finals The standard or entr y this year has been so high that it gave our exper t judges some difficult decisions ”

Drinks Sales Dip Again But L AD Categories Hold Up

Britain s On Premise ended Februar y with another small year-on-year decline in sales, with solid beer and cider numbers not quite compensating for a sharp drop in spirits

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to last Saturday (2 March) were 2% below the equivalent period in 2023 This follows a 5% drop over the previous seven days, and three weeks of flat or marginal growth before that

The last week of Februar y was a mixed picture for sales, with growth on four of the seven days peaking at 2% on Thursday (29 Februar y) However, wet weather dampened sales on other days and it was

London’s Hospitality Sector Welcomes Friday Off-Peak Fares

Operators from across London’s pub, bar and hospitality sector have welcomed a new initiative from the mayor of London

The Mayor of London has today announced that the pioneering three-month trial of Off-peak travel on Fridays is live , as he makes the call to Londoners: “Let’s do Fridays” From today, Tube and rail fares on pay as you go with contactless and Oyster will be off-peak all day on Fridays until the end of May

The trial follows the announcement that the Mayor has again frozen TfL fares until March 2025, which is providing more suppor t to Londoners struggling with the cost of living, and aiding London’s recover y from the pandemic

London & Par tners, London’s business growth and destination agency, has created a new webpage –https://www visitlondon com/fridays – where Londoners can see a range of offers from restaurants museums theatres and landmark attractions available on Fridays during the trial, to encourage Londoners back into the city More exclusive offers will be announced as the trial progresses, with different offers each Friday of the trial

Amy Lamé, London’s Night Czar, said: “Friday night has always been a great night to enjoy our capital’s diverse nightlife , but we know the industr y is facing huge challenges due to the ongoing impact of the pandemic , increased development, rising rents and business rates, staffing shor tages due to Brexit, and the Government’s cost-of-living and cost-of-doing-business crisis We’re committed to doing all we can to suppor t our hospitality industr y and I’ve no doubt our Let’s do Fridays initiative will encourage even more people to come into London during the day and then stay on to make the most of ever ything our capital has to offer at

night ”TfL and London & Par tners have also been working with local businesses across London and key stakeholders to help promote a range of activities to fur ther encourage people to make the most of their Fridays

To fund the trial, £24m has been allocated from the Mayor of London s recently approved budget, which will be used to compensate TfL and rail operators for lower fares revenue during the trial and cover the costs for running it

The Mayor of London, Sadiq Khan said: “Off-peak Fridays are here I’m delighted that this ground-breaking trial is now up and running and that there will also be special hospitality, business and enter tainment deals taking place on Fridays

“It’s clear that many people are still not coming into the office on Fridays compared to before the pandemic , which is having a major knock-on effect on our shops, restaurants, pubs and cultural venues So as well as freezing fares for another year, we ’ re introducing this off-peak trial to get more Londoners back to the office on Fridays and to suppor t the hospitality, culture and retail sectors as we continue building a better more prosperous London for ever yone ”

Simon Champion, CEO at Boxpark Ltd, said: “We are delighted that the Mayor is introducing the Off Peak Fridays initiative London’s hospitality sector is what makes London such an exciting and vibrant city and Friday nights are the lifeblood of London’s night time economy We love that coming out to visit us has just become that much easier and we ver y much look forward to working with the Mayor and the Night Czar on all future projects to keep London as a world class night time city ”

Pedalling For Pubs-The Journey Begins

ing mangroves in Kwale Kenya

These mangroves are not just carbon sinks absorbing a significant amount of carbon over 10 years but they are also crucial in generating employment and boosting the local economy Additionally, they play a vital role in enhancing biodiversity and protecting coastal regions

To precisely offset the emissions, calculations indicate the need for planting 1,184 mangroves, a number that Play It Green has intentionally rounded up to exceed the requirement This approach reflects our ethos of always striving to do more for the environment

Ride founder, Katy Moses of KAM research agency said, “We are really seeing the impact that fundraising from Pedalling for Pubs is having on these two great charities, enabling them to do even more incredible work to change lives

Thank you to ever yone who has already suppor ted this campaign, Kenya is going to be quite the challenge but the industr y suppor t is making all the training in the cold and wet that little bit more bearable ”

To find out more about the challenge or to donate , please follow this link:

https://pedallingforpubs org uk/donate/

Combating the Threat of Fake IDs in the Hospitality Industry

By Terr y Slatter y, CEO at IDScan.net

When thinking about the hospitality industr y, ‘fraud’ may not be the first thing that comes to mind, yet it s subject to a major challenge - the constant fight against fake ID s This issue does not discriminate based on geography or establishment size , targeting a diverse array of venues from luxur y hotels to bustling nightclubs The stakes presented by this challenge are increasing, with potential revenue losses and reputational damage on the line , so staying ahead of the cur ve is crucial

The battle against fraudulent documents has intensified, catalyzed in par t by a surge in new ID formats ranging from 5 to 20 each year in the US alone Additionally, the inherent nature of the hospitality industr y often requires the reading and verification of identity documents from guests around the world Emerging technolog y has also created its own set of challenges and oppor tunities, at once fueling the creativity of fraudsters while equipping the hospitality sector with sophisticated tools for protection

So, what are the complexities of this race and the pivotal role technolog y, par ticularly Ar tificial Intelligence , plays in navigating this ever-evolving landscape?

NAVIGATING THE CHALLENGES OF FAKE IDS IN THE HOSPITALITY INDUSTRY

The rise in fake ID usage within hospitality is more than a mere regulator y concern, it is a multifaceted threat affecting security, legal standing, brand reputation, and the overall customer experience

Fake IDs can significantly undermine the safety of guests and customers, exposing these establishments to risks ranging from underage individuals accessing restricted areas to guests claiming to be someone they’re not Then there are the more severe implications like the loss of liquor licensure or fines due to non-compliance with identity verification laws

The intersection of physical and digital identities such as key card systems linked to specific guest profiles or ID verification when purchasing underage products accentuates the necessity for accurate identity validation This is vital for managing access controls and maintaining security protocols, such as in emergencies like fire drills

Ultimately, these establishments are not just ser vice providers, they are custodians of their guests' and customers well-being Recognizing these challenges and verifying each client s identity is the first step towards for tifying the industr y against this costly type of fraud

THE TECH TOOLS AGAINST IDENTITY FRAUD

The evolving landscape of fake IDs presents a unique challenge , one where technolog y plays a dual role - as both the enabler of sophisticated fraud and the key to its detection

Continuous technological innovation has paved the way for more advanced forms of identification fraud, making it increasingly difficult to distinguish genuine from fraudulent For tunately, as the complexity of fake IDs grows, so does the capability of technolog y to detect them Modern ID verification systems employ a variety of techniques, including biometric analysis, and examining IDs against sophisticated AI-powered templates that meticulously analyze an ID’s physical characteristics right down to individual pixels These systems also scrutinize security elements visible only under ultraviolet and infrared light, ensuring the verification of document authenticity

In this technological race , AI emerges as a critical tool for the hospitality industr y, not just in reacting to the threat of fake IDs, but in proactively staying ahead of it With AI, hospitality sectors can quickly and accurately verify identities, reducing the reliance on manual checks and minimizing the risk of human error, making it an invaluable asset in the fight against fake ID fraud Additionally, identity verification enhances security, eliminating the need for physical photocopies of IDs, which traditionally present privacy and security risks In this regard, it can also alleviate some stress on the customer, who doesn’t have to keep physical documents on hand By embracing these technological advancements establishments within hospitality can enhance their security protocols and provide a safer, more reliable ser vice to their guests and customers

WHAT STRATEGIES CAN THE HOSPITALITY INDUSTRY TAKE?

Establishing rigorous ID verification processes is a critical first step in grappling with the escalating challenge of fake IDs The hospitality sector must not only equip their staff with the skills to detect these but also make them aware of the legal ramifications of failing to identify such deceptions This proactive strateg y is essential in safeguarding each establishment’s reputation and compliance with regulator y standards

The integration of advanced ID scanning technolog y, powered by AI and machine learning, significantly strengthens the ability to recognize counterfeit documents This technological leverage not only enhances security measures but also relieves the staff from the overwhelming pressure of fraud detection allowing them to redirect their focus towards providing guests and customers with great ser vice

Despite these advancements staff training plays a critical role in ensuring that personnel are equipped with the knowledge and skills to suppor t these technological systems Regular training sessions on the latest fake ID trends and the capabilities of detection technolog y are vital in maintaining a vigilant staff

The ongoing battle between cutting-edge technolog y and the deception of fake ID fraudsters highlights a critical dynamic within the hospitality industr y The key to success isn t just to match the fraudsters moves but to outmanoeuvre them Through the strategic deployment of ar tificial intelligence and a commitment to continuous staff education, the hospitality sector is well-positioned to for tify its defenses This proactive stance not only enhances security but also reinforces the trust and safety of customers, establishing a foundation of reliability and integrity across all hospitality venues

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products

For your BAR OR RESTAURANT

Our Dog Menu features a range of Treat Pots Dinner Bowls Dog Drinks and Snacks displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

-

“A l day breakfast snac k bar : a del cious innovat ve treat for dogs on-the-go!

-“Sleepy Bones” treat pot: re axing bedtime dog treats

-“Dog Welcome Pac k” PERSON ALISED: an nice y presented pac k containing poo bags , a ball toy and a pot of S eepy Bones (Note: the container also ser ves as a temporar y waterbowl!)

YOUR COMPLETE SOLUTION

Water bowls, waste bags, accessories, top tips & ever ything else you need to be more dogfriendly

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA cer tified

We look forward to working with you

David & the Sir Woofchester’s team

DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

•

96% Of UK’s Top 100 Universities Still Don’t Offer Hospitality Degree Apprenticeships

in that area

The

by the University Vocational Awards Council (UVAC)

Dr Mandy Crawford-Lee , chief executive for UVAC commented: “Giant strides have been made to ensure the UK’s traditionally recognised top 100 universities are meeting the needs of students and employers by maximising their contribution to the provision of degree apprenticeships In the last academic year alone degree apprenticeship star ts increased by 9% compared to the previous year Yet our research reveals there is still scope for far greater provision, given their proven impact on improving social mobility, addressing the skills gaps and shor tages across public and private sector organisations and bolstering the wider economy

UVAC recognises that delivering catering or hospitality-based degree apprenticeships brings with it concerns around cost, employer engagement and regulator y requirements, preventing some universities from committing fur ther We still remain hugely optimistic , given the blueprint has been set by organisations such as the Russell Group, as more than half of its research-intensive universities provide 500 employers and over 2,100 apprentices with higher and degree apprenticeships in cities such as Exeter, Leeds and Sheffield

“Moving forwards, we view the provision of higher and degree apprenticeships delivered by higher education as essential to levelling up regions and reducing the skills gap Our research shows that there is still capacity within our UK institutions to both deliver more degree apprenticeships and diversify into new industries and occupations I believe universities provide a cutting-edge and aspirational approach that is continually helping raise the status of all types of apprenticeship across the UK ”

Punch Pubs ‘Sleep Out To Help Out’ in Partnership with Only A Pavement

this is a vicious cycle which can be broken with the right inter vention By spending this night outside I know that we were able to make a real difference to others as the funds raised go straight to the grants which the charity offers

“We look forward to continuing to grow our par tnership with the Only A Pavement Away team and championing their brilliant work

Only A Pavement Away was founded by Greg Mangham and his wife Gill Together, they have worked tirelessly to grow a team of hospitality industr y representatives who believe that ever yone deser ves the chance to find and forge a career

The money raised by Punch will have a huge impact and will suppor t approximately 20 people through their journey to get into work, which will go directly into the charity’s Grants Account

Greg said about the event: “It never dawned on Gill and me when we star ted Only A Pavement Away that we’d have the suppor t of a company like Punch

“Monday night was unbelievable that so many people gave up their time to both suppor t us and experience the rigours of sleeping rough

homelessness par ticularly in 2024 however the work of Ony A Pavement Away reminds us that

Consor t Claudgen is renowned for its innovative heating solutions Recently, they introduced the Consor t Connect app that enables users to control their heating units from anywhere using their smar tphone or tablet The app is free and downloadable from Google Play or Apple Store It can control Consor t's Wi-Fi

“Punch should be so proud that they are the first hospitality business to hold a sleepout to suppor t our Members The culture Clive Chesser has embedded into his team and how well he is seen and respected is an example to any team leader, big or small ”

Women Are a Driving Force for Travel & Tourism, says WT TC

Julia Simpson, WTTC President & CEO, emphasised the positive impact of women in the sector, stating: “Women in Travel & Tourism play a vital role We are proud that our sector is one of the largest employers of women in the world ”

“As our sector continues to grow, women have a key role to play; we have the oppor tunity to make Travel & Tourism more resilient and inclusive Putting women at the hear t of Travel & Tourism will be critical to securing a sustainable future for the sector

The global body’s data also reveals women in Travel & Tourism surpass the average workforce par ticipation in other sectors globally In regions such the Americas, women make up a larger share of employment in the sector compared to the economy-wide workforce

“Star

Carlsberg Marston’s Brewing Company (CMBC) risks confusing drinkers about cask conditioned beers, warns the Campaign for Real Ale , in reaction to a new beer launch which plans to hijack the iconic handpump CMBC has announced its plans to star t ser ving keg beer through handpumps, which beer drinkers widely understand as usually being exclusively used for cask conditioned beer

Keg beer is not a “live” beer, in that once it leaves the brewer y it contains no viable yeast and does not undergo fur ther conditioning unlike cask-conditioned beers which continue to develop flavour and carbonation in the pub cellar

While CMBC has indicated that, following feedback from C AMRA, it will label so-called “fresh ale” ser ved through handpumps as “brewer y conditioned beer”, the Campaign fears this will still confuse customers and erode their long-held understanding that only cask beer is ser ved in this way

The Campaign is also concerned that CMBC s plan will reduce choice to consumers and by taking up handpump space elbows out genuine cask beers produced by smaller, independent brewers

Beer handpumps on bars have long been the easily recognisable sign of the freshness and quality of cask beer – and C AMRA fully intends to enforce its long-standing policy that beer drinkers should not be misled at the point of dispense through the sale of non-live , non-cask beer through handpumps

C AMRA National Director and Chair of the Real Ale , Cider and Perr y Campaigns Committee , Gillian Hough

said: “It’s baffling why CMBC feels the need to ser ve a keg beer through cask ale handpumps in the first place , when it would seem to be simpler and more honest to simply ser ve it through keg taps, as with all other

Taking a Closer Look at Seafood in the Foodservice Sector

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice’, looks at the insights we ’ ve uncovered based on data gathered over two years (to September 2023)

The first step to changing or reacting to buying behaviour is knowing what drives customers Our repor t on out-of-home seafood sales combines industr y data with consumer sur veys to reveal the bigger picture

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodser vice are recovering, with 1 1 million more ser vings in the last two years While the cost-of-living crisis has had a dampening impact on the market post-pandemic recover y continued steadily, slowing only in the most recent quar ter (July to September 2023)

THE BIG TAKEAWAYS

Foodser vice equates to almost a third of the volume sales of seafood Of that, fish and chip meals represent around 20% of all foodser vice seafood consumption In the two years analysed, 337 million ser vings of fish and chips were sold – a 0 3% increase on the previous two years FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

Despite under-50s representing 73% of the out-of-home total of food and drink ser vings, 59% of all fish and chips ser vings are to consumers over 50 This skew is more apparent in pubs, where over 72% of fish and chips ser vings are to over-50s

75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

Fish and chips perform better in adult-only occasions, par ticularly in pubs and full-ser vice restaurants where over 80% of ser vings are to adults without children

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

Saturdays are now the most popular day for fish and chips, with Fridays a close second Together, they account for 43% of all fish and chips ser vings per week

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In line with the trading behaviours seen in foodser vice , there s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways For many people , dining in at

home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

On-premises dining remains impor tant to people for the socialising oppor tunity it offers, with full-ser vice restaurants seeing an overall traffic growth of 2 5% Meanwhile , fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

2 Expand the buying window by finding ways to make fish and chips relevant throughout the week

3 Embrace deliver y ser vices and app-based ordering, and explore digital loyalty schemes

4 Explore oppor tunities to diversify with por table snacking options, or expand menus for fish and chip shops

5 Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging oppor tunities to ensure sustained success

Want to dive deeper? Read the full repor t at www seafish org/insight-and-research/seafood-in-foodser vicedata-and-insight

UK’s Best Beers Revealed: Breweries Take Home The Gold In The SIBA Independent Beer Awards 2024

and Bottle/Can competitions at the SIB A Independent Beer Awards 2024

It was Hammer ton Brewer y ’ s ‘City of Cake’ Stout that took home Gold in the Cask competition Harrogate Brewing Co’s ‘Nidd Mild’ won the top Keg award and Burning Sky Brewer y ’ s Le Cœur De Provision was named the best in class in the National Bottle/Can beer judging

Judged by brewers and industr y exper ts and organised by the Society of Independent Brewers and Associates (SIB A) at their flagship BeerX UK event in Liverpool, the awards run across a huge range of beer style categories in cask, craft keg, bottle and can The Awards at BeerX UK are the trade association’s National finals and in order to

SIB A Competitions Chair Anneli Baxter, who helped run the huge judging and was on hand to congratulate the winners had this to say on their achievement

“It is a pleasure to see so many superb beers from

tise special promotions, such as discounted drinks or game-day menus, exclusive to spor ting event nights Placing these banners strategically at the entrance or within high-

4 ENCOURAGE FAN ENGAGEMENT

Encourage

5.

USE BANNERS FOR DIRECTIONAL SIGNAGE

For larger venues, banners can ser ve as effective directional signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom

6. CAPITALISE ON LOCAL PRIDE

If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw, and showcasing your pub as a suppor tive hub for the community can significantly boost patronage

7 SOCIAL MEDIA TIE-INS

Use banners to promote your

by the business or outsourced to an accountant, this will information allow the business to monitor their profit and loss, cash flow and vitally track its key performance indicators (KPIs)

KPIs for the hospitality industr y will var y depending on the individual business but keeping track of KPI data, for example , revenue , occupancy or food and beverage sales will allow a business to make effective decisions based on previous performance and identify the various factors that affect the business’s performance Having

the knowledge to quickly adapt pricing for room rates, menus and products is key to remaining profitable in this ever-changing economy

Faced with what seems an inevitable ongoing reduction in demand across the sector, keeping the consumer offering fresh and appealing, with friendly and knowledgeable ser vice is key The more successful businesses are those who have been innovative with their offering and tried new things, including food and drink themes, menu variations and enter tainment Some of these do take modest additional investment and a degree of risk when cash is tight but often the greater risk in challenging times lies in standing still

Engaging with stakeholders is vital to gauge performance Regular consumer and staff feedback can help inform modifications to ser vice offerings with the added benefit of enhancing engagement and loyalty External professional advisers with sector exper tise can also be used as a sounding board for potential new ideas, looking at what if? scenarios that can make the critical difference in key decisions

Ever y business has its own unique challenges dependent on how it is set-up financially but crucial for most businesses is to:

• Review the operating model during the off season and seek to minimise costs as much as possible but not to the extent that they cannot meet demand later in the year

• Critically, engage with their suppliers and creditors This might require agreeing delayed payment terms but with full disclosure about the current situation and future prospects

• On longer term debt – are there options for repayment holidays or consider refinancing

• Cash flow forecasting is critical to allow above decisions to be made

Sodexo Launches Starting Fresh Toolkit To Help Employers Recruit Ex-Offenders

One year ago, research commissioned by Sodexo found that while 62% of UK private sector businesses were facing recruitment challenges, a third had not considered hiring ex-offenders

These findings informed the launch of Star ting Fresh, which leverages Sodexo’s extensive experience in managing prisons and as an inclusive employer, to advocate for and provide employment oppor tunities for this often overlooked group

In its first year, Star ting Fresh has facilitated over 300 job oppor tunities through many new par tnerships with companies like Marriott Hotels, Burger King and Iceland These collaborations have included employer days in prisons, allowing businesses to meet potential employees and learn about their skills and qualifications first hand Through Star ting Fresh Sodexo has also built new relationships and created employment pathways between the prisons it manages and its business resulting in candidates from across the prison estate being referred for roles at Sodexo

Sodexo a Ban the Box employer continues to expand Star ting Fresh beyond its own organisation by collaborating with prison teams and agencies, providing valued exper t advice and suppor t Working with New Futures Network, it has streamlined the pathway between prisons (including those not operated by Sodexo) and its business Additionally, it has created a toolkit for Members of Parliament to use within their con-

HRC , par t of Food, Drink & Hospitality Week, returns to ExCeL London on 25-27 March for an immersive dive into the future of hospitality, offering invaluable networking oppor tunities, a chance to explore the ver y latest trends, and a firsthand look at new innovations in foodser vice

With sections covering hospitality tech, foodser vice , furniture , interiors & tableware , and professional kitchen equipment, visitors to HRC can source anything needed to elevate their business offering and customer experience

The Vision Stage , designed by Harp Design, will see a packed programme of content across the three days of the show, with speakers including UKHospitality CEO Kate Nicholls OBE, HRC Chef Ambassador Lisa GoodwinAllen and futurist Simon Stenning

Stenning comments: “HRC has always been an impor tant event in all our calendars so I am looking forward to being there on all three days to see all the new and latest products on display and to meet up with clients colleagues and friends I am ver y pleased to be presenting foresight from our latest Future Foodser vice repor t – 2030Vision – with trends, developments and shifts in the market over the next six years It will be a great week

stituencies to encourage businesses to consider hiring ex-offenders and to offer valuable information about finding employment to their constituents with a criminal background

In addition to New Futures Network Sodexo continues to work with over 20 external par tners who all have the common goal of suppor ting those from prison into employment These include The Oswin Project, Clean Sheet and Novus Works, who help remove the perceived barriers associated with the employment of ex-offenders, which hold back the reintegration of people into communities

Building on this extensive work over the past year, Sodexo has now launched an employer toolkit to extend the suppor t and reach of Star ting Fresh to more employers, helping them to discover the talent available from this under-utilised community of people

Tony Simpson, Justice Operations Director, Sodexo UK & Ireland, said: “We believe in the transformative power of gainful employment for people with criminal convictions and are keen to drive recognition of the immense value they can bring to both businesses and the communities they ser ve

“Nearly 50 000 people leave prison ever y year many emerging with formal qualifications they didn’t have before in construction cleaning catering hospitality hairdressing and many other areas They are skilled and job-ready, equipped with the skills, qualifications and experience to transition into the workforce

“Our employer toolkit has been built to help organisations proactively engage with our prisons and par tners to star t the hiring process with prison-leavers ”

To learn more about hiring ex-offenders or to get some help with the next steps, visit Star ting Fresh at https://uk sodexo com/Star tingFresh html

The Vision Stage will also be hosting the awards ceremony for the inaugural World Catering Technolog y Awards, in par tnership with FoodBev Media, which recognise the innovative suppliers changing the face of catering and streamlining processes front and back-of-house

How Meliá Hotels Has Mastered

In an era where social media has become an integral par t of our daily lives its impact on the hospitality sector has been especially transformative Beyond a platform for sharing beautiful images and travel tips, social media has emerged as a cornerstone for hospitality companies in building brand identity, enhancing customer experience (CX), and driving revenue

And when it comes to social media marketing strategies, the impor tance of social media customer care takes centre stage Being responsive and engaging with customers on various social platforms has become a linchpin for success In fact consumers are willing to spend up to 40% more with companies that are responsive to their questions and concerns on social media, according to McKinsey research

Understanding this, global hotel group, Meliá Hotels International sought to implement a formalised social customer care strateg y aimed at enhancing client relationships and delivering personalised experiences throughout their entire journey – from pre-arrival to post-depar ture

CREATING AN EFFECTIVE SOCIAL CUSTOMER CARE STRATEGY

Meliá Hotels is the third-largest hotel group in Europe , with more than 400 hotels in 40 countries Their ‘social-first’ approach has positioned Meliá as one of the leaders in the hotel industr y with a well-organised and influential presence on social media

Over time the company has seen a dramatic shift with an exponential growth in enquiries and booking requests coming through from public and private social messaging channels But with 500 social accounts on the global, regional, and local levels, Meliá didn’t have a common tone or unified response protocol for responding to enquiries coming through social media

The company knew it needed an in-house social customer care team and the right tools to centralise this activity It also wanted the ability to track and analyse its social customer ser vice activities systematically This data would allow Melia to identify trends, measure customer satisfaction, and enhance CX overall

SERVING CUSTOMERS BETTER, FASTER, AND MORE AUTHENTICALLY

Meliá already had a global social team handling social media, strateg y, and influencers, and for years, had used social media management tool, Hootsuite to manage its social media channels However, it didn’t have a dedicated social customer care team

They wanted to decrease response times and enhance social customer care experience , so Meliá decided to implement Hootsuite's enhanced Inbox 2 0, alongside a structured social customer ser vice strateg y The company built an in-house social care team, consolidating management of all social channels within a single platform for greater control and efficiency in responses

Meliá’s social customer care team successfully resolved a total of 133 202 conversations in 2022 averaging around 3 100 per week Response time significantly improved – decreasing from 24 hours before Hootsuite Inbox to an impressive 12 4 hours after its implementation

The adoption of smar t automation played a crucial role in reducing response times and facilitating bookings around the clock The implementation of an auto-responder allowed Meliá to communicate with customers beyond regular hours, ensuring a more responsive engagement model Additionally, the integration of a vir tual assistant facilitated customer self-ser vice on social channels, enabling direct room bookings through social networks

Hootsuite Inbox contributed to 330 booking enquiries per week, demonstrating its effectiveness in driving direct bookings through social media channels

TIPS FOR HOSPITALITY BUSINESSES OF ALL SIZES

Handling social media inquiries for 400 hotels across 40 countries presents a unique challenge for Meliá However, the need for responsiveness in public and private social messaging is universal Here are four valuable social customer care tips for businesses – large small and ever ywhere in between:

1 Zero in on the platforms that work for you – The time or budget required to maintain a presence on multiple social platforms is a top concern for social marketers per Hootsuite’s Social Trends 2024 repor t While it can be tempting to follow the herd and stick to the social media giants these platforms may not align with your business's distinct goals and customer base Reassess and prioritise the platforms you ' re on, ensuring that they suppor t private messaging options For example , if your customers gravitate towards Instagram and Facebook, leverage channels like Instagram direct messages and Facebook Messenger to connect effectively

2 Be proactive – Stay ahead by actively monitoring social conversations A proactive approach enables you to respond promptly to brand mentions, acknowledge feedback, and resolve issues faster If customers regularly have the same questions, that’s a clue you need to provide some self-ser vice information resources Your social customer ser vice channels are also great places to share informative content Consider creating engaging content that showcases your business’s unique offerings and helps customers maximise their experience

3 Offer self-ser vice options – Elevate the overall customer experience by incorporating self-ser vice options on your social media platforms Provide resources such as Frequently Asked Questions (FAQs), educational content and direct

Hospitality Trends for 2024

With the hospitality industr y getting ready for 2024 we at Alliance have taken the oppor tunity to research the top emerging trends set to take hold this year We have identified four trends so far which are beginning to permeate the current hospitality scener y:

MEDITERRANEAN ROMANTIC

To make this trend work you need to embrace bright, light spaces and pair them with natural tones and textures such as wooden furniture and areas of bare , undecorated walls When tr ying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crocker y and glassware to help allow your establishment to be the main focus Great options include Ar tis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crocker y is concerned, and RCR by Steelite Essential glassware range is perfect for ser ving drinks INVITINGLY GLAMOUROUS

For this theme the key is employing a refined colour palette but doing so in a sensible and stylish capacity The idea is for dining

spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic Churchill’s Kintsugi Reverse is brilliant for adding a subtle hint of glamour to any table setting and works as a brilliant canvas to showcase your food The Villeroy & Boch Rock range is also fantastic for ser ving a refined menu on to your customers especially when paired with the Ar tis Speakeasy Swing

ORGANIC BRUTALISM

Organic brutalism is a theme which is becoming popular in developed urban areas and requires the restaurant / hotel to fully embrace the notion of opposites attract The best way to visually capture this theme is by twinning the brutally linear nature of city architecture with the softness of organic elements When tying in your tableware with this style of décor we’d suggest Churchill Stonecast Sorrel of this Fusion range or opt for the stark contrast of the Ar tis Elements collection

NUOVO CAFFÈ

The term “Let’s grab a drink” is slowly shifting from referring to have an alcoholic beverage and becoming more synonymous with having a coffee If you ser ve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporar y

At Alliance we are always up to date with the latest hospitality trends and products so call your nearest Alliance Local to see how we can help you with all your needs

www allianceonline co uk

Achieving Sustainability with Dry Steam Cleaning

faces The environmental costs of high-pressure washing are astronomical, and that s without considering the massive volume of wastewater

Stop chemical pollutants and dangerous wastewater

One of the biggest problems with traditional cleaning methods is the considerable volume of effluent discharge Toxic chemicals can pollute clean water sources and damage the environment when handled incorrectly When handled properly, wastewater still consumes significant energ y to remedy and levies a high cost on the environment

One of the most significant advantages of DSV technolog y lies in the waste removal procedure that saves considerable time and money while providing an environmentally friendly solution that prevents cross-contamination Your cleaning operatives can simply empty the waste tank when it fills and enjoy the peace of mind that sustainable actions provide

The science behind DSV technolog y

you can reduce water consumption by over 90% almost instantaneously, this in turn alone helps your company take huge strides towards realising your sustainable ambitions

In practice , let’s look at companies that rely on high-pressure washing to clean pavements This method could demand up to 1,000 litres of hot water ever y hour, whilst the high pressure poses a risk to damaging sur-

When you combine dr y steam vapour with validated technologies, you achieve the most effective efficient and sustainable cleaning standards without the use of any chemicals

The process requires a small amount of cold tap water that gets superheated inside our machines, reaching temperatures up to 175 degrees Just one litre of water transforms into 1600 litres of small but powerful

dr y steam droplets

These tiny dr y droplets cover a far greater surface area than manual cleaning in a shor ter time with greater effectiveness It loosens dir t and grime that you can easily remove with Osprey Deepclean’s validated HEPA filtration vacuum cleaners or microfibre cloths, leaving your surfaces clean and sanitised

Driving Sustainability with DSV technolog y DSV technolog y relies on super-heated dr y steam that substitutes tonnes of hot water for small amounts of cold tap water It produces no moisture , prevents cross-contamination and relies on no chemicals to achieve higher standards of environmental hygiene than any other cleaning technolog y

Government research shows that UK businesses can save up to £23 billion ever y year through the way they use energ y and water Financial rewards, unmatched environmental benefits and exceptional hygiene standards should drive home the transformational effects of DSV cleaning

At OspreyDeepclean, we ’ ve dedicated 20 years to engineering the most sustainable and effective DSV technolog y Tested in healthcare settings and relied on by hospitals, we re striving to help businesses like yours have a positive environmental impact

Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It?

HACCP principles state that commercial dishwashers should be maintained at a minimum of 55 °C during the wash cycle , and a minimum of 82 °C during the rinse cycle Anything outside of this would not be considered an effective or safe clean due to the temperature not being high enough to kill pathogens

The dishwasher temperature should be regularly monitored, tested and logged to ensure compliance , and to protect the health and safety of your staff and customers This is now easier than ever thanks to temperature measuring equipment that places the technolog y right in the hands of the user

Dishwasher temperature probes can be placed inside

With over 220 000 hospitality businesses registered in the UK, the sector is the UK s third largest employer However, it is also one of the biggest polluters because according to data from Big Hospitality, UK hospitality accounts for up to 15 percent of UK greenhouse gases

And so quite rightly the industr y is under renewed pressure to engage in more sustainable business practices And this is not just because it is the right thing to do but because consumers are demanding it

Our research with Unidays showed that over 80 percent of Gen Zers are prepared to pay more for sustainable goods and ser vices while Rebound research shows that 87 percent of consumers want a sustainable deliver y option So in the face of economic uncer tainty and challenging times for the sector, it pays to be more sustainable - for our planet, for our people and for our profits So, what can UK hospitality businesses do to

become more sustainable this year?

SUPPORT LOW-VOLUME RECYCLING STREAMS

As new innovations in the circular economy develop, it is a good idea to star t separating more of your waste - for example , coffee grounds, which can be used to create biofuel, as well as beauty and food products

Due to space restrictions and hygiene , these materials need to be collected quite frequently but the benefits of separating this waste are drastically reduced if they’re collected by a van or HGV Look for providers who offer low-carbon collections and consolidate the small volumes collected from you with those collected from other businesses, at local microhubs before the materials are collected in bulk for larger vehicles

PACKAGING RETURNS

Work with suppliers and carriers to find the best low-carbon approach to dealing with reusable packaging returns

In cities developing efficient reverse logistics can have a huge impact on carbon, congestion and air quality Consider par tnering with companies like Again which has developed the technolog y for food and drinks brands to make it easier to swap single use packaging for reusables

NAVIGATE CLEAN AIR ZONES

With more cities bringing in restrictions to prevent high polluting vehi-

the dishwasher during a cycle and provide a temperature reading throughout the wash cycle Many commercial businesses often have pre-existing digital HACCP platforms that these can plug into, but for smaller organisations, simply recording the data in a safe and responsible way is accessible through this tech all the same I’d still recommend looking into a digital HACCP software for the ease of recording, archiving and filing of all the data

Traditional means of recording dishwasher temperature through single use strips have a high cost due to the continuous need for purchase Their accuracy can also be questionable , and they re not the most environmentally sound option either Investing in long term digital solutions for your health and safety benefits ever yone across the board Think of it as an investment in the future by being confident in your practices with the hard data to back you up It is impor tant to view food safety and adherence to HACCP from a holistic view Of course restaurants and catering ser vices should comply with this as a matter of principle , but think about the wider effects of improper recording, human error or lack of training Not only does it leave the business open to legal implications, but long-term reputational damage across consumer and business audiences if news gets out New technolog y provides sound and trustwor thy equipment that improves efficiency and reduces costs at the same time Visit www thermometer co uk for details

Navigating NET-Zero: A Business’s Guide to Sustainability

find handy guides and leaflets that will help you to get your green claims right

A good question to ask yourself around green claims, is “how can I prove this”? Also put yourself into the mind of your customer Would your customers understand what a ‘sustainable meal or what a responsibly sourced product is? If your green claims are vague , misleading, or not adequately explained, then you might not be complying with the law

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Getting green claims right from the beginning will save you time and money, and protect your reputation

Top tips to getting environmental claims right:

Make sure that you under stand the difference between var ious definitions , suc h as sustainabi ity, Eco designed and carbon footpr int Our free net zero guidance on businesscompanion co uk can help you

• Make sure that ever y green c laim you make can be bac ked up by evidence

As a professional you may know the meaning of green terminology suc h as ‘susta nable’, ‘environmentally fr iendly’ and ‘net-zero’ but most consumer s don’t Consumer s will apprec ate an explanation of how and why your product or ser vice is green and t will help you comp y with the green c laims code

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best-selling risotto completely sustainable from field to fork

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations

Known to many as Italy’s first choice , Riso Gallo is one of the longest sur viving rice companies in Italy and is still growing A family run business, it is now in it’s 6th generation

The company has uniquely created its own Circular Economy within it’s rice production collaborating with

innovative star tups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand

Rice House is an Italian initiative in which the secondar y materials in rice cultivation are used to build ethical houses

Rice by-products are even used by Mogu in a range of designer furniture production

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric When the Nero (black) rice is processed for the food industr y, the by product of the deep grape coloured water is used as a natural dye

All Riso Gallo plastic vacuum packaging is now suitable for recycling following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www risogallo co uk

Designed for the fast food industr y in response to the demand for quick to install, reliable and lower carbon hot water, FUSION from commercial hot water specialist Adveco has fast become an award-winning leader when it comes to integrating low-carbon electric water heating into restaurants, pubs and cafés

Based around an electric boiler and specially designed ATSx cylinder (FUSION E), with the options of an air source heat pump and immersion heater, FUSION offers a range of pre-sized packaged water heating systems for restaurant, coffee and brewer y chains planning new buildings or a move from gas-fired systems to electrical alternatives in existing proper ties Compact and space saving, FUSION was conceived to address typical kitchen and washroom demands, no matter the water conditions, 24/7 for assured business operations

The FUSION T models offer a hybrid approach, employing an Adveco

Introducing Powerdown220: Leading the Charge in Energy Efficiency with Voltage Optimisation

Mitchells and Butlers Install 1,125 Voltage Optimisers

Are you tired of sky-high energy bills weighing down your hospitality business? Look no further!

Powerdown220 is here to improve your energy efficiency game with our cutting-edge voltage optimisation units

As the UK's leading specialist of voltage optimisation technology, Powerdown220 has earned its stripes by partnering with industry giants like Mitchells and Butlers the powerhouse behind beloved brands such as Harvester and Toby Carvery When Mitchells & Butlers sought to slash their energy expenditure and shrink their carbon footprint in line with their 2040 net zero target they turned to Powerdown220 to deliver this mission Why Voltage

In a groundbreaking undertaking, Mitchells & Butlers embarked on an extensive survey of their estate and a trial to prove the concept We identified a whopping 1 125 sites suitable for voltage optimisation This colossal project marks the largest multi-site initiative of its kind in the UK! With up to sixty Powerdown220 machines being installed weekly at the peak of the project, the impact is undeniable

But why voltage optimisation, you may ask?

Picture this: the average voltage supply across the UK stands at a staggering 242 volts However, all CE marked equipment operates optimally at 220

volts That's where Powerdown220 comes in Our state-of-the-art voltage optimisation technology effectively lowers incoming voltage from the National Grid, ensuring that your equipment runs smoothly while simultaneously delivering substantial savings of typically between 7-10%

Extensive Hotel Experience

We also have extensive experience within the hotel industry, working with leading groups and independent hotels such as Hilton Marriott Dakota, IHG and many more

Join the ranks of industry leaders who have embraced the power of voltage optimisation with Powerdown220 Say goodbye to excessive energy bills and hello to sustainable savings Elevate your business's performance and environmental stewardship with Powerdown220 today!

Contact us to learn more about how Powerdown220 can transform your hospitality business for the better.

‘‘I didn’t realise beforehand that this would be the biggest project of its kind in the UK, but that fact puts it all into perspective,’’ reflected Dale Fenton, energy manager at Mitchells & Butlers

The company was looking to invest in a technology that would deliver cost savings and improve its sustainability and found VO to be a technology that ‘‘ticked both boxes ’’

Diners Offered Allergy Lifeline Food Safety

A woman who developed a life-changing ser vice for allerg y sufferers after her friend was ser ved nuts, is hoping it will help save thousands of others

Juliet Moran, the founder of Allerg yMenu uk created the ser vice following an incident where her friend almost suffered a severe allerg y attack whilst on holiday

Whilst in Amsterdam, Juliet’s friend Kate informed the front-of-house staff about her allergies - including nuts

Despite getting the message across in both English and Dutch the first dish to arrive was Kate’s meal, rich in peanuts And, without thinking, she put her fork to her mouth about to take a bite

It wasn t until her husband pushed his arm across Kate and shouted ‘Stop!’, that she realised the dish could have sent her into an anaphylaxis shock

The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic

After speaking to her friend, Juliet realised this was a communication issue between front-ofhouse staff and restaurant chefs

She created a website and app to help save those suffering from allergiescustomers can now see which items on the menu they should avoid and which dishes are safe to consume

With the number of those suffering with food allergies on the rise , Juliet hopes Allerg yMenu uk will be a life-changing addition for those eating out

It also helps restaurants streamline their booking ser vices by flagging any allerg y issues before diners arrive

Juliet said: “I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it

“We were having a few glasses of wine and chatting away when Kate put her fork in her food, about to eat it when her husband suddenly put his arm

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining

YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE

In the bustling world of food ser vice , where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital par tner in allergen management and compliance Our cutting-edge kitchen management software simplifies the complexities of ser ving food safely and provides a single source of truth across the business ensuring your customers well-being and your peace of mind

DETAILED ALLERGEN INFORMATION AT YOUR FINGERTIPS

Understanding the critical impor tance of accurate allergen information, Kafoodle’s system begins with an extensive and detailed ingredient database This robust foundation allows for the creation of recipes and menus, automatically presenting associated allergens, nutrition and costings Whether you are a hotel, restaurant, pub or any food establishment, you can ensure each dish ser ved is safe for your customers with the use of our intuitive platform

DIGITAL MENUS AND INNOVATIVE LABELLING

Kafoodle extends beyond the kitchen to your customers’ hands To prepare your establishment for Owen’s law, we provide you with branded digital menus which seamlessly integrate with the backend of your ingredient

database Accessible via a simple scan of a QR code , these menus allow guests to filter dishes based on their dietar y needs, ensuring a safe and enjoyable dining experience for ever yone And for grab-and-go, you can make bespoke allergen and nutrition labels complying with the latest food allergen safety regulations, including Natasha’s Law, in less than 5 minutes

EFFORTLESS UPDATES, REDUCED HUMAN ERROR

Kafoodle’s system is designed to eliminate the risk of manual entr y errors Ingredients, recipes, and allergen information can be updated across all platforms with just a few clicks, saving you time and reducing vulnerability to human error This automatic synchronisation ensures that your customers can always access the most current and reliable information

JOIN THE REVOLUTION IN FOOD SAFETY

Ser ving food safely and reliably has never been easier with Kafoodle Our comprehensive solution protects your customers and streamlines your operations, allowing you to focus on what you do best: creating exceptional culinar y experiences Embrace the future of kitchen management with Kafoodle , where safety meets efficiency Visit www.kafoodle .com or see the adver t on this page for details

over her and shouted ‘Stop!’

He’d realised the restaurant had put nuts in her dish

“I was really taken aback about how serious it was and spoke to her about all these problems and came to the conclusion that it seems like a communication problem between the front of house staff and the restaurant chefs

Most businesses already have a char t with all the allergen information onbut we ve found that the real problem is that the chefs aren t communicating with the front of house staff about what exactly is in the food

“But putting the allergens into a proper computer system and giving the information directly to the consumer who downloads the app or looks on our website can instantly see what food substances are in their dish

“Ever ytime I speak to users of our ser vice , their only frustration is that not ever y restaurant is on it I created this app to help solve this problem - and I’m doing this because I think it can help people out like my friend Kate ” https://allerg ymenu uk/

Are You Natasha’s Law Compliant? Many Still Aren’t

It s been more than two years since Natasha s Law came into force but there s evidence that many food businesses are still struggling to comply with it

The law, known formally as the Food Information (Amendment) (England) Regulations 2019 means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they re about to eat A 2023 study carried out by Erudus, the market leading source of accurate allerg y, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for non-compliance in the sample In a quar ter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage , with longer-lasting

consequences for customer numbers

The right tool for the job

One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes

Small businesses have historically opted to handwrite their labels but these are time-consuming and risk poor legibility

Pre-printed labels from an external supplier is one alternative , but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches

An on-site printing solution avoids these issues

To help business of all sizes comply efficiently integrated packages are available that bundle a label printer with easy-to-use menu-management software These make it simple to keep your labels up to date as you make changes to your menu and multi-site solutions are available for those businesses with more than one outlet

If you ’ re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as par t of a turnkey menu-management system from one of our par tners To find out more , go to brother co uk/food-labelling

Victus Emporium

Victus Emporium is a family run wholesaler of speciality foods, working with ar tisan producers from across Europe

With over 35 years ’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots

We aim to supply unique high quality products from across Europe that have a point of difference and can compete on price and ser vice An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best

Chef's Buyer's Guide

Aneto Broths is one such company who have a range of outstanding products

Aneto Broths are made just as you would in the kitchen Using only the best freshest quality ingredients Aneto Broths are 100% natural and do not include any additives concentrates preser vatives or flavourings Just great tasting fresh natural ingredients

For example , the vegetables are bought from social cooperative and the chicken stock has full animal welfare cer tification Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic

For more information on Victus Emporium and our wider range or if you wish to place an order please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Twister Fries ‘No Nacho’ Mexican Sharer

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For fresh menu inspiration with nostalgia, elevate your food offer with a twist!

Including a different potato shape will increase variety and liven up your menu without adding effor t in the kitchen

Lamb Weston invented the original Twisters in 1983 using a patented knife to create the curly shape Since then, Twisters have ALWAYS been cut from whole potatoes and are NEVER reformed, giving more taste , better flavour and more natural goodness Twisters offer a high innovation value , meaning you can provide an exciting loaded fries option or ser ve them alone and capture the imagination of a nostalgic classic for consumers Children and young families love the fun and enter tainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive

Lamb Weston’s

Day, and one that we still celebrate each year on October 17th Stephane told us how he loves to use

vanilla paste at Rick Stein’s Seafood Restaurant in Padstow Ever since then, we ’ ve made a point of keeping in touch with our chefs and sharing their stories with our followers and all those who suppor t our Campaign For Real Vanilla ”

LittlePod’s research shows professional chefs find the company ’ s vanilla paste easy to use , with the recyclable aluminium tube proving good to handle in the kitchen environment, and the versatile product’s consistency aiding por tion control and reducing wastage

“Convenience quality and affordability combined – it’s a no-brainer ” said Jamie Rafter y The Holistic Chef who uses LittlePod vanilla in the plant-based dishes he creates in his kitchen in Thailand

“I love using LittlePod; ever y chef should have it,” added Peter Gor ton, Master Chef of Great Britain “It’s so versatile and saves so much time without compromising on quality ” Like to find out more and share your LittlePod stories? Follow @little pod and their #CampaignForRealVanilla on Instagram or visit www.littlepod.co.uk

The Scotch Whisky Association (SWA) has released global expor t figures that show the value of Scotch expor ts topped £5 6bn in 2023

The equivalent of 1 35bn 70cl bottles of Scotch Whisky were expor ted last year equating to 43 per second

The figures, released today, show a decrease on 2022 expor ts for both volume and value , which the industr y says was a “bumper” year for expor ts as global markets reopened and restocked following the pandemic , as well as the full reopening of global travel retail The 2023 figures represent a more normalised depiction of the current state of global expor ts, with robust growth on pre-pandemic numbers Expor ts of Scotch Whisky have risen by 14% in value compared to 2019, with a 3% increase in volume However whisky bosses have also warned that 2023 posed “significant” challenges for the sector both at home and in a number of key markets, warning that maintaining these numbers without more concrete government suppor t in the coming year could hamper longer term growth

As in 2022, Asia-Pacific continued to dominate as Scotch Whisky’s largest regional market by value in 2023, suppor ted record value expor ts to China, a market up 165% on 2019, and value uplifts Singapore (19%) and Taiwan (8%) Premiumisation of Scotch Whisky remains a driver in these key markets: single malt Scotch Whisky continued to rise in popularity among a growing cohor t of consumers, with double digit growth in China and Singapore on 2022

G&Tea - Adventurous Spirits

from strength to strength

The full range from G&Tea can be seen on their website www,gandtea uk or at stand H44 at the ExpoWest event in Wadebridge in March

Europe remained a key expor t region for Scotch Whisky for both volume and value , with France once again becoming the industr y ’ s largest volume market – a position briefly held by India in 2022

Expor ts to India fell in volume and value compared to 2022, the fall coming against a backdrop of ongoing UKIndia FTA talks and the Scotch Whisky industr y ’ s calls for a trade agreement which lowers the 150% tariff on Scotch impor ts into India, which would lead to significant expor t growth to the market

The United States, which has long been Scotch Whisky’s biggest market by value , saw a sector-wide fall in expor ts of 7% compared to 2022, and 8 5% on 2019, to £978m Industr y figures say that these numbers are reflective of global economic conditions and rising living costs for consumers in the US, which remains a dynamic , competitive market for whisky, and the wider spirits categor y Last year saw companies manage stock levels within market following restocking in 2022 and the industr y expects the shor t-term expor t dip to realign over the course of 2024 However, the SWA has also warned that 2024 marks a halfway point for the five year removal of tariffs on single malt Scotch Whisky which were imposed in 2019, and has urged the UK government to press for longer-term tariff-free trade for Scotch in its talks with the US administration

The expor t figures come a month on from the industr y ’ s latest economic impact repor t, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7 1bn annually, suppor ting 66,000 jobs across the UK

Mark Kent, Chief Executive of the Scotch Whisky Association said:

“Scotch Whisky has once again shown its expor t strength despite significant challenges across a volatile global trading environment The figures demonstrate that Scotch Whisky brands and distilleries are investing in their teams, their tourism offering, their long-term sustainability and their global presence to ensure that Scotch continues to be the world’s favourite whisky

“We know that the Scotch Whisky industr y is remarkably resilient as we look at these numbers against the backdrop of rising costs for consumers and businesses, but the figures are a reminder once again that the Scotch Whisky success stor y cannot be taken for granted We need to see more tangible suppor t from government both at home and in our priority markets in order to continue to grow our expor t numbers and the resultant investment, employment and economic benefits that come with that

UK Government Minister for Expor ts Lord Offord said: “Scotch Whisky is a major UK expor ting success stor y contributing billions of pounds to the economy and suppor ting thousands of jobs

“We want the UK to be an expor t-led economy and reach a trillion pounds of expor ts a year by 2030 It’s fantastic to see whisky expor ts in 2023 continuing to outperform pre-pandemic levels as businesses take advantage of our free trade deals and expand into new markets around the world

The seed of Rum and Reggae was born from our love for tunes and of course , rum Blending the sunny sounds of reggae with our renowned rum punch was a no-brainer and we knew this experience needed to be shared Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events And guess what? People loved it!

From punch to product, we crafted our signature ‘serious rum ’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink Our initial success paved the way for our next creation: a rum infused with honey sourced from rescue bees

As the buzz grew, our reach extended to pubs, clubs, restaurants,

and bars, revealing a demand for our rums with a difference Our brand's visuals are a burst of excitement – simple fun and full of colour they effor tlessly capture the hear t of Rum and Reggae whilst drawing in customers with their vibrant charm

Continuing our flavour journey we recently released two new tantalizing rums – mango and coffee With rave reviews already pouring in, you can be sure that even more innovative flavours are in the pipeline Stay tuned!

Now ready to spread sunshine nationwide through the hospitality trade See our adver t on the front cover for fur ther information or call 01428 641884

A Special Offer from Pergola

Pergola are thrilled to announce the upcoming launch of two innovative products that are set to redefine the canned cocktail experience Crafted with care and precision, our new fizzy tequila-based cocktails are not only allergen-free and preser vative-free but also boast unique flavor profiles that are sure to tantalize the taste buds of your discerning customers

Introducing Our New Offerings:

1 Margarita with Mint and Yuzu:

Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu This zing y and refreshing concoction combines the classic allure of tequila with a modern twist, making it a perfect choice for those seeking a vibrant and revitalizing beverage experience

2. Tequila and Tonic - Cinnamon and Vanilla Flavoured:

Prepare to be warmed from the inside out with our Tequila and Tonic a pioneering creation that brings together the comfor ting notes of cinnamon and the subtle sweetness of vanilla This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comfor ting and invigorating

Why Choose Our Products?

• Allergen-Free & Preser vat ve-Free: Ensure peace of mind for your customer s with our c lean label coc ktails Innovat ve Flavor s: Stand out from the crowd with dist nctive flavor combinations that are sure to captivate

• Conven ence: Stream ine your bar operations with readyto-ser ve canned coc ktails that maintain the integr ity of fresh y crafted dr inks

• Ver satility: Appeal to a diver se c iente e by offer ng two distinct flavor profiles that cater to different preferences

Special Launch Offer :

To celebrate the introduction of these exciting new products, we are extending a special launch offer exclusively for our valued par tners Place your order by 28/02/2024, and enjoy competitive pricing that will elevate your beverage selection while maximizing your profitability

Get Ready to Elevate Your Beverage Program:

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla simply reach out to us at rahul@pergoladrinks.com. Whether you ' re interested in sampling our products or have inquiries about marketing suppor t, our team is here to assist you ever y step of the way

We are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience

Cheer s to success and innovation!

Spirits and Mixers

Renais - Cultivated in France, Distilled in England

Luxur y gin brand Renais, founded by Alex and Emma Watson, promises to bring an elegant taste of Nor thern France’s wine region to the UK Renais has a contemporar y palate , bright tasting notes of minerality, fresh citrus, white grape , garden herbs juniper and flowers Distinctive and luxurious, it has been inspired by the people , produce and provenance of two iconic regions within Nor thern France Renais is a bold and vibrant gin, with an incredible stor y and flavour

Watson family, where Alex and Emma spent the summers of their childhood at their family’s vineyard Domaine Watson, which their Father has operated for over 30 years Following their family passion for winemaking, and Alex’s histor y of working for over a decade in the drinks industr y they founded Renais gin

When creating Renais, Alex and Emma wanted to ensure the spirit was as sustainable as possible Their unique production process begins with sourcing and distilling upcycled French pressed wine grape skins and lees including some sourced from Domaine Watson, which are by-products of the distilling process Renais is distilled in small batches, and combined with Kimmeridgian stone maceration which the region is famed for The liquid is elevated with hand-picked pressed organic grapes, sourced from Nor thern France’s finest Grand Cru vineyards and other all natural botanicals including linden flowers, cubeb berries and acacia honey

a

botanicals Renais is a product of two generations of the

Mutiny Island Vodka was created by award winning chef Todd Manley in

See the adver t on this page for details

In

‘exceptional spirits that set the standard in their categories’

Founder Todd Manley said Breadfruit with its rich histor y and legacy, provided us with the type of vodka that we knew would be true to the island Hand crafted Mutiny Island Vodka retains the character of the island and the breadfruit from which it is distilled’

We strive to bring the rich, tropical experience of the U S Virgin Islands to consumers around the world with the world’s first and only island vodka made from breadfruit

All natural ingredients come together for a silky smooth, versatile vodka and infusions that speak for themselves

www mutinyislandvodka co uk

Pergola

Introducing Our New Offerings

Marg arita with Mint and Yuzu

Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu

Tequila and Tonic - Cinnamon and Vanilla Flavoured

This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating

www.pergoladrinks.com

with the dir ties and push the button

Another bonus is that you only pay when you ’ re washing, when you are actually using the machine So if you re not open one or two days a week your dishwasher isn’t costing a bean

PPW is available on Winterhalter UC (undercounter) and PT (passthrough) machines all of which as well as delivering top notch results have energ y and water saving features fitted as standard That means as well as getting superclean dishes and glasses, you’ll be reducing running costs There’s no contract, so you

Kitchen Equipment and Fit-Out

The New DrainMinor C (Combi Oven Pump)

The

Caterquip Ventilation

Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site The Ostara Mobile App validates engineers' attendances to sites, while proprietar y Bluetooth technolog y can replace QR codes for more accurate data Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier resulting in the client only paying for actual time spent and par ts used

Customizable authorisation rules allow for a flexible approval processes with single or hierarchical structures, based on a range of conditions At all authorisation statuses there is functionality for spend value comparison to a budget

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also the client’s

Revolutionar y technolog y company, WaiterMate has launched the world s fastest and most efficient EPOS system Powerful and pocket sized it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier ser vice , a greater volume of sales and better tips

Designed for fast-paced hospitality venues including restaurants bars cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems Ever y single waiter or waitress can ser ve customers and take payments at the same time No bottlenecks during peak periods No frustratingly lengthy waiting times No jostling for use of the till or card machine Just seamless customer ser vice , efficient ordering, and lightening quick payments from any location within the venue

WaiterMate empowers ever y waiter or waitress to ser ve their customers’ food and drinks noticeably quicker and to a higher standard With more accurate order placement, seamless table management, options to split the bill, take payment and print receipts, they have a full EPOS system

manpower An automated invoice validation process reduces the

in the palm of their hand Better ser vice means better tips and a better customer experience

With one client, WaiterMate helped their bar tenders set a record for revenue The venue was looking for a solution that could help its business to scale generate more profit and make life simpler for staff WaiterMate exceeded all expectations With the old system a bar tender generated a maximum of £1,500 wor th of sales per evening With WaiterMate , that increased to £2 700 It’s a truly revolutionar y piece of kit that is user-friendly and packed with functionality for customer-facing teams and managers alike

For those in charge of the bigger picture , WaiterMate doesn’t just ensure a faster rate of table turnover, and improved productivity front-ofhouse It’s also been precisely engineered to make complete venue management easier The robust interface comes with enhanced analytics and truly useful repor ts for easier staff management easier data-based decision making, improved ser vice quality and upgraded customer loyalty

This functionality is the brainchild of WaiterMate CEO, Lee Nazari “I

grew up in the hospitality business Today’s managers and waiters face a range of challenges WaiterMate is designed to help them succeed, by making life easier for staff to help with productivity and retention elevating the customer experience to encourage loyalty and providing easy access to data and repor ting for informed decision making

Multiple site management is also covered Each venue can be reviewed independently or the whole proper ty estate brought together to see the bigger picture Those in charge have complete control and oversight of performance in real time or retrospectively

Compatible with online ordering, WaiterMate integrates with UberEats, Deliveroo, Just Eat, App 4 and Deliver y Hero straight out of the box Payments can be processed via Google Pay, Apple Pay, Visa or MasterCard and payment processing fees are almost 1% lower than popular alternatives There’s no need to juggle multiple complex platforms and no challenging accountancy tasks Ever ything needed is readily accessible from the pocket-sized device

To find out more , visit: https://waitermate co uk

View the video: https://www youtube com/watch?v=WX mjBK7bDc or follow on social @WaiterMate

Because travel is an inherently human-centric experience , tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industr y But the sentiment is shifting AI models are ver y efficient at analysing data and the travel industr y has deep data troves By using algorithms for advanced data analytics industr y players can reach more customers, elevate ser vice levels, tap into new revenue channels, and increase operating efficiencies Let s take a look at how this revolutionar y technolog y is already making waves in this sector

DEEPER CUSTOMER INSIGHTS

Machine learning (ML) and deep learning (DL) algorithms can trawl millions of data points in provided datasets to uncover new correlations, trends, and similarities In shor t, AI and ML both enable advanced customer segmentation sentiment analysis and behaviour forecasting Hostelworld, for example , successfully uses machine learning for sentiment analysis and marketing campaign optimisation By combining the analytical and predictive powers of ML, Hostelworld managed to increase its click-through rate (CTR) for email campaigns by 86% and its email open rate by 12%

CUSTOMER SUPPORT

Thanks to natural language processing (NLP), algorithms can easily

understand text-based commands and different contextual clues to better deal with incoming customer requests At the most basic level, AI can help classify and prioritise customer suppor t cases or look up relevant information for agents More advanced AI use cases include end-to-end customer issue resolution, voice-based suppor t bots, and customer suppor t

AI in tourism can increase suppor t staff productivity by 20% to 50% or more Airlines like Cathay Pacific already handle 50% of their customer care chats with Gen AI assistants allowing human agents to focus on more complex tasks

GEN AI TRAVEL AGENTS

ChatGPT has turned out to be a ver y capable travel agent Unlike the early generation of chatbots, which were mostly driven by pre-programmed rules, a generative AI (GenAI) travel agency or travel assistants have more wits and can perform a greater reper toire of tasks GenAI chatbots can analyse and summarise content from a wide variety of sources to reply to different user queries and create personalised travel itineraries on the fly From finding a room with the right amenities to booking group transpor tation and choosing add-on activities that align with an individual’s personal preferences, GenAI makes it happen seamlessly

On the back end, conversational systems can also interact with other tech systems: they can exchange data, look up information, update records, etc A GenAI concierge can automatically handle a wide range of tasks, from guest self-check-in to ordering late-night munchies and upselling some neat ser vices in between

At Virgin Hotels, guests are greeted by Lucy an in-app vir tual assistant Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV It’s also the one to ring up for room ser vice or ask about any details regarding the stay Lucy is a capable concierge because it integrates directly with: Virgin’s proper ty management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smar t system for controlling ever y appliance in the room; and guest

management software , which automatically generates checklists for staff based on guest requests Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin proper ties and retain guest preferences for better experience personalisation

HYPER-PERSONALISATION

Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase intentions, stay preferences, and general travel interests Similar to Netflix, such algorithms can churn out hyper-personalised travel offers based on customers’ past trips, known room preferences, and data from third-par ty sources

Accor, for example , uses an AI-powered customer-relationship management (CRM) suite with some 400 customer attributes to run deep segmentation and personalise customer communication According to the company ’ s CDO Alix Boulnois, the solution generates a significant uplift in sales, with revenue from emails increasing threefold

ETHICAL CONSIDERATIONS

As we navigate this evolving AI landscape our collective focus should be on responsibly utilising AI’s capabilities, ensuring it enhances rather than replaces human endeavour while adhering to the highest ethical standards

EU GDPR and AI Act-compliant systems can increase user trust and safety, as these regulations ensure robust data protection and ethical AI practices Luckily, there are several methods of making AI compliant with GDPR GANs, XAI, federated learning, transfer learning, and differential privacy can all help develop a GDPR-friendly ar tificial intelligence system Par tnering with a technolog y consultancy with exper tise in AI can help ensure a responsible AI system guided by a strategic approach is implemented

In the bustling landscape of the UK outdoor furniture industr y, valued at £650 million, the ebb and flow of consumer preferences are intricately tied to the ever-changing weather conditions Central to this dynamic is the link between supply and demand for items like picnic tables and children's picnic benches These essential pieces of outdoor furniture become not just functional elements but witness a surge in demand during periods of good weather

As the outdoor furniture market anticipates an annual growth rate of 2-3%, the influence of weather patterns on consumer behaviour becomes increasingly evident The Met Office , in a revealing study, underscores the undeniable influence of sunshine and warm temperatures on consumer spending habits The climax of this impact is remarkable , with outdoor furniture sales soaring by an impressive 70% during periods of good

weather Conversely, the subdued months during rainy spells reverberate through the market, evident in the 2019 downturn where UK retailers faced a substantial £200 million dip in sales with outdoor furniture , including the beloved picnic benches, bearing a significant drop In the hear t of these market dynamics stands MG Timber a specialist in the realm of high-quality wooden picnic tables Each masterpiece is meticulously crafted from top-tier timber, not merely as outdoor furniture but as a seamless blend of functionality and aesthetics MG Timber s picnic tables stand as beacons of durability, weathering the changing seasons while elevating outdoor spaces with timeless elegance Dive into our expansive range today and discover the perfect complement for your outdoor haven, where ever y piece becomes a par t of the evolving narrative of the out-

In the fast-paced world of adver tising, businesses are constantly on the lookout for effective solutions that deliver immediate results without draining their budget Enter HFE Signs a company that has revolutionised the adver tising game with its high-quality banners and online librar y These banners are not just any ordinar y form of adver tisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly This ar ticle delves into why HFE Signs banners are considered the best form of adver tising for businesses seeking immediate impact

UNMATCHED QUALITY AND VISIBILITY

HFE Signs has earned its reputation by providing banners that stand out for their superior quality Crafted from durable materials, these banners are designed to withstand the elements, ensuring your message remains

The

vibrant and visible come rain or shine The use of high-resolution printing technolog y guarantees that ever y banner is a visual feast with crisp clear images and bold readable text This quality translates into unmatched visibility making HFE Signs banners a magnet for potential customers' eyes

ONLINE BANNER

LIBRARY

HFE Signs online librar y for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective adver tising inspiration This comprehensive resource is meticulously curated to showcase a wide array of banner designs, themes, and messaging strategies, catering to various industries and promotional events Whether you ' re aiming to launch a new product, announce a special sale , or elevate brand awareness, HFE Signs' online librar y provides a wealth of creative con-

At Roché

cepts and practical tips to maximise the impact of your banner adver tising All designs can be tailored to your specific requirements at no additional cost!

CUSTOMISATION AT ITS BEST

One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design suppor t they offer Understanding that ever y business has unique adver tising needs HFE Signs provides a bespoke ser vice that allows businesses to tailor ever y aspect of their banner, from size and design to maximise your message

RAPID TURNAROUND TIMES

In today’s fast-moving market, timing can be ever ything HFE Signs stands out for its rapid production and deliver y times, ensuring that businesses can launch their adver tising campaigns without delay Order your custom banner today for deliver y tomorrow! (weekdays)

COST-EFFECTIVENESS

Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness Compared to other adver tising mediums that require ongoing investment, banners from HFE Signs are a one-time purchase that continues to deliver results long after the initial investment This affordability, combined with the banners durability and effectiveness, provides businesses with a

Catering Equipment Ltd

high return on investment, making it an attractive option for companies of all sizes and budgets With 8ft x 3ft banners priced at just £45+vat you really can’t go wrong!

PROVEN TRACK RECORD OF SUCCESS

The ultimate testament to the effectiveness of HFE Signs banners is the countless success stories from businesses across various industries From retail to real estate companies have repor ted significant increases in foot traffic inquiries and sales following the deployment of HFE Signs banners With a five-star Trustpilot rating, you can be reassured you are in the best hands

CONCLUSION

In the competitive landscape of adver tising, HFE Signs banners emerge as the clear winner for businesses seeking immediate , effective , and cost-efficient adver tising solutions With their unmatched quality, customisation capabilities, rapid production times, and proven success, these banners offer a compelling way to capture attention and drive business results As the demand for impactful and affordable adver tising continues to grow, HFE Signs stands ready to help businesses achieve their marketing objectives with its exceptional banners

Visit HFE Signs Today!

Visit www hfe-signs co uk or see page 3

website www kangaboxuk com

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products

capacities and attractive colours Kängabox are available in eight different designs and four different depths

The various gastronorm pizza ice cream and euro norm formats are available

Our Transpor t Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen Comprehensive product details can be found on our

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment See our extensive range of products on our website clickonstore net Catering Equipment Ltd are a family firm that has been trading for almost 30 years Our commitment is to our customers you are the most impor tant people in our business

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and wor thwhile experience Call the team on 0121 773 2228 now

Outdoor Spaces

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson The company founded in 2007 comes from Margaret’s many years of experience in furniture retail combined with a love for all things

Sustainable Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways

Seeing obvious shor tfalls, Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of trees from previously illegally logged ground so that re-plantation can occur, an essential under taking to create reusable ground Incidentally, these now form our teak root tables

Sustainability means more than just suppor ting the timber supply chain; we also suppor t the local communities to which this trade is their only source of income We ensure fair pay and equitable wages for these communities to allow them to flourish

Closer to home in the UK we also suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified woodlands

All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss All our products are manufactured using traditional, tried, and tested methods which will ensure longevity meaning less replacement and less timber needs to be used

www.sustainable-furniture .co.uk vicky@sustainable-furniture .co.uk 01726 884123/07878 851693

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather MG Timber specialise in

plants or architectural features This type of lighting requires three times as much light as the surrounding areas to create a focal point It is also impor tant to ensure the lights are independently controlled, as well as installing dimmer switches for each light source to allow for a wide variety of moods to be created throughout the day

Your lighting should reflect your brand stor y and hence you will want to use lighting made from the highest quality materials Not only will this enhance the overall atmosphere , but it will also improve perceptions of your brand, giving it individual flair At Industville , all our lights are handcrafted from quality sustainable materials such as pure brass or copper Investing in quality also means the lights will last longer and with energ y consumption levels likely to be high in hotels, bars and restaurants this is something to bear in mind Industville bulbs utilise eco-friendly, cost-effective LED technolog y making them both practical and stylish

If your hospitality establishment is for tunate to have an outdoor space , make sure you choose the same lighting style outside , as you have inside your establishment, for a coordinated and seamless look When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic , bustling outdoor cocktail bar Thanks to technological advances, waterproof IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings and styles meaning there is an outdoor lighting option to suit any outdoor space from modern, stateof-the-ar t hotel terraces to brick, wood, or traditional gardens

Welcome The Crowds With Flexible

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www.healeyandlord.co.uk for more details

Have you recently taken over

or

Property and Professional

How To Attract And Hold On To Hospitality Staff

By Jackie Bedford, CEO, Step Ahead (https://stepahead.co.uk)

Ever y new year brings new hopes for the months ahead But for the UK’s beleaguered hospitality industr y, can for tunes turn a corner in 2024?

Office for National Statistics (ONS) data for the tail-end of 2023

reveals there were over 121 000 unfilled vacancies in the UK accommodation and food ser vices sector Businesses are estimated to have lost £21bn in revenue as a result, according to UK Hospitality, with staff shor tages leading to reduced opening hours

Brexit, Covid and the cost-of-living have created a perfect storm for an industr y associated with long hours and low pay What can be done to put the wind of optimism back in hospitality’s sails?

The good news is that a reassessment of your recruitment strateg y can achieve a lot, as evidenced by Westminster Works

The first of its kind in the UK, this Westminster City Council funded initiative has seen industr y and recruitment exper ts work together to tackle the issues in the hospitality hotspot of Westminster, and secure better job conditions and prospects for workers

One year on, we have helped more than 220 businesses attract new staff and plug the gaps So, what are some key lessons learnt?

SAY GOODBYE TO THE CV

Firstly, relying purely on a CV is outdated – if you want to create a modernised workforce and attract the best possible talent you need to think beyond it

Open days provide a great oppor tunity to meet potential candidates, share the company culture , and get prospects excited about working for you

Make the most of digital tools and platforms like WhatsApp, which is proving to be a game-changer thanks to instant messaging voice and video features coupled with global reach

Ask an applicant for a video presentation and you will learn more about them than you would ever glean from a CV Pre-recorded inter views that enable candidates to answer an initial set of questions will filter out and achieve a final shor tlist quicker and better

However be sure to have a digital recruitment strateg y that aligns with your company values and goals in place first before going down this path

EMBRACE DIVERSITY

Widen your recruitment net if you re tr ying to plug staffing shor tfalls, and rethink your hiring requirements

and practices so that you have a diverse pool of potential candidates

Jobseekers without hospitality experience may not have the obvious CV credentials But they could provide the solution with the right training

Recognise all religious holidays for staff and highlight in job adver ts company attributes like an inclusive culture , strong focus on health and wellbeing, and flexible working models that offer a work-life balance

Job shares giving parents and carers flexible hours around childcare needs, or students like hospitality undergraduates will be popular

Educate and train managers on the impor tance of diversity – there are plenty of external resources and you can arrange inhouse workshops with specialist help

Why not consider a referral scheme for existing staff? Offer bonuses to workers who recommend job candidates from under-represented groups in the business as an incentive

Harness digital power with diversity recruitment videos and testimonials from happy staff to drive awareness and build endorsement

Celebrate staff achievements and encourage employees to like and share social media posts If they get behind your brand, they will do your recruitment marketing for you making you an ‘employer of choice’

TRAIN, SUPPORT, LISTEN AND ADAPT

Suppor t your team with flexible training shor t courses – like a Level 2 Cer tificate in Understanding

Excellence in Customer Ser vice for Hospitality – and on-the-job qualifications

In the case of workers who earn less than the London Living Wage it will make them feel valued while enabling them to progress to the new benchmark of £13 15 per hour

Arrange mental health and wellbeing courses to build on your reputation as a caring employer

Attracting hospitality staff is a challenge but retaining them can be an even bigger one So what can be done to encourage employees to hang around?

Paying staff higher salaries with the prospect of career progression is an obvious one As is devising rotas that ensure the same employee is not always working the graveyard shift

But there’s more to it Staff want to feel valued so discuss oppor tunities to progress early and clearly and provide the developmental suppor t to make it happen

Find out why staff are really leaving and what would make them want to stay Use a specialist recruitment agency to hold exit meetings that will garner essential, unbiased feedback to improve retention rates

Think also about creating a loyalty rewards system to encourage employees to stay

And if feasible consider a four-day week as well as apprenticeships to attract a new generation of workers who are ready and eager They will be needed for a new dawn in hospitality when it finally comes

Andrew Consterdine ,

of professional stock auditors The franchise oppor tunity comes with an average turnover of around