CLH Digital - Issue #204

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 204

UK Sees Marginal Economic Growth… www.CLHNews.co.uk

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The UK economy returned to growth in January, according to new figures from the Office for National Statistics (ONS), thanks largely to the hospitality sector.

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UK GDP (gross domestic product), a key measure of economy growth, increased marginally 0.2% in January following a 0.1% fall in December.

The ONS said national output, as measured by GDP, had been supported by expansion in the service and construction sectors and had increased for only the second time in the past seven months, which saw a marginal growth of 0.2% in

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January following a fall of 0.1% in December.

The services sector, which includes hospitality and leisure, was the biggest contributor as it grew by 0.2 per cent during the month.

The sector overall contributes £93 billion each year to the economy employing over 3.5 million people.

(CONTINUED ON PAGE 3)

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CLH Digital

Issue 204

Editor's Viewpoint

Welcome to the latest issue of CLH Digital 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, particularly the hospitality sector.

What is particularly striking about this news is that the hospitality industry 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 energy costs. Despite these formidable obstacles, the resilience displayed by hospitality businesses is nothing short of remarkable.

EDITOR

Peter Adams

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

Further confirmation as our lead story 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 February. 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 disheartening to note the absence of support 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.

Nevertheless one will be coming sometime this year, and it is imperative that we continue to intensify our efforts to secure government support and recognition for the vital role that hospitality plays in driving economic recovery, as borne out in our lead story.

We must not allow complacency to set in. Regardless of which party assumes power, the fight for government support 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 industry. I often say if they want our vote they have to earn it!

Another news story 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 industry. At a time when the sector is grappling with a severe staffing crisis exacerbated by the aftermath of Brexit, such statistics serve as a stark reminder of the urgent need for concerted action.

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

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The situation is further 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.

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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 industry. 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 industry offers a wealth of opportunities 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 importance of nurturing 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.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

The hospitality sector is a vibrant and dynamic industry that holds immense promise for those willing to seize the opportunity. 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 industry and the individuals it serves.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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UK Sees Marginal Economic Growth…

Issue 204

CLH Digital

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...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 importance of services sector and particularly 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 further 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 February.

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

The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows restaurants were hospitality’s best performing segment in February 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 February 2023.

Restaurant, pub, bar and On The Go operators performed slightly better in London than elsewhere in Britain. Groups’ February 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 February shows consumers remain watchful with their discretionary spending. With costs still rising for businesses as well as individuals, margins are under pressure and some operators remain fragile. But while the short-term outlook for hospitality is uncertain, 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 start 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 start to the year. February’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 survival.”

HOSPITALITY CONFIDENCE “CONCERNING” Tina McKenzie, Policy Chair of the Federation of Small Businesses (FSB), said: “An increase in GDP is an encouraging start 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 certainly 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 starting to turn to growth in 2024; this is about creating the conditions for people to set up in business for the very first time, the next generation of start-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 particular 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 recovery 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 – part 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.”

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CLH Digital

Issue 204

Pushing the Envelope - Why It Pays To Have a Holistic View of Card Payments

ADVERTORIAL FEATURE

By Phil Edwards, Head of Merchant Services Portfolio, Lloyds Bank Cardnet® SIZE DOESN’T MATTER Many businesses want an omni-channel payments approach, and this supports our motivation to be able to offer a holistic view of payments, which can really help serve as a commercial advantage.

Cardnet can evolve with an individual business; comfortable 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

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems partner becomes crucial.

Payment services are one of the most fundamental parts of a business’ finances, but they’re also an area that’s rapidly changing. Artificial Intelligence, digitisation, and predictive analytics are already starting to make a difference to how businesses operate and how they plan.

Business owners in the hospitality sector are calling out the emerging trends. From the rise of online and remote payments, to increases in travel and tourism, the use of cards as a payment mechanism, the need for payment software that supports exceptional customer service and card payments which integrate with other financial products and services.

One of those needs is understanding how digital transformation can create opportunities 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 everyone is talking about. We can share that insight with the businesses we support.

new technology emerges, and payment habits start to evolve, finding efficiencies when margins are tight and customers are watching every 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 every point-of-sale channel, and a full range of payment solutions to choose from, security is also important. 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* providing reassurance for you, your business, and your customers.

Taking the worry out of payment acceptance means you can focus on delivering great service, secure repeat custom, and support your ambitions to grow and hopefully thrive in even the most challenging of environments.

Some 35 years of experience in supporting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future.

We’re proud to support UK hospitality businesses be a part of that future.

A 360 DEGREE VIEW

Lloydsbank.com/cardnet *Based on the Cardnet platform maintaining 99.9999% uptime covering the 12 month period from January 2023 to January 2024.

Cardnet® is a registered trademark of Lloyds Bank plc.

Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation

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

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Hinckley Pub Receives a £265,000 Makeover The Ashby Tavern on Ashby Road has reopened following a major investment of £265,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has been completely transformed with brand new furniture – including a new raised seating area and bar – flooring, fixtures and fittings to give the pub brand-new look and fresh décor to appeal to all of the local community. The Ashby Tavern also offers a downstairs garden room which is available for private hire and features a handpainted flower wall.

Outside, the pub hosts brand new lighting and signage to welcome customers and boasts a spacious, newly renovated garden area that seats up to 200 people. The outdoor space features a summer house with benches, heaters and pontoon lighting and comes complete with garden games such as Jenga, chess and croquet.

For opening night, the Ashby Tavern hosted a prosecco reception and an exclusive performance from

musician, Mark Phillips, on Thursday evening at 8pm. The pub also welcomed several other artists to take the stage throughout the rest of the opening weekend.

Operator of The Ashby Tavern, Emma Moore, said: “Opening night was amazing and I was delighted to welcome all our customers into the Ashby Tavern to show off its new look and all that it has to offer.

So far feedback from our community has been amazing and we can’t wait to see everyone again soon!”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment looks fantastic and the team has worked really hard to ensure it’s absolutely pristine and ready for customers to enjoy.

On behalf of the Proper Pubs team, we would like to wish our community hero, Emma, every inch of success for the future in making the Ashby Tavern a fantastic hub of the community.”

The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle.

Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a per-

sonal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com

New Research Reveals Britons Prioritise Going Out Despite Economic Pressures Issue 204

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

According to Zonal’s latest GO Technology report in partnership with CGA by NIQ and UKHospitality, eating and drinking out remains as important 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 survey 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 deserves support from the government, the research revealed.

The latest figures also found that three in five (60%) consumers want to support the sector themselves, with regular visitors even more likely to show their backing (72%), and two-thirds (64%) believe that hospitality plays an important 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%)

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

“We have proven time and time again that with the right support 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 country.

“So our message to Government, backed by three-quarters of the public, is to support 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 part 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 service — is key to encouraging repeat visits and driving loyalty. This is easier said than done, but operators who invest in their teams and the technology that is needed to smooth workflows and increase efficiencies, will ultimately reap the rewards.”

6. To relax or let off steam (20%)

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 hearts. Eating and drinking out isn’t just a nice-to-have but an essential part 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 start to feel more cash in their pockets, we can be optimistic that it will pick up as 2024 goes on.

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

“It’s also encouraging to see how people’s affection for hospitality translates into support. 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 own campaigns, it makes a compelling case for government support.”

3. As a treat (41%) 4= To create new memories (21%) 4= To try new food or drink (21%)

Thornbridge’s Cricket Inn Has A Top Three Pie In The UK The Cricket Inn, a Thornbridge pub in Sheffield, has won this recognition at the 2024 British Pie Awards.

Every year the British Pie Awards are hosted in Melton Mowbray and the Cricket Inn entered their classic ‘Beef Shin, Potato and Lord Marples Pie’ into this year’s contest.

This is a mainstay on the menu at the pub and a favourite with the regulars. Head Chef Oliver Parnell and Sous Chef Neil Shelley attended the awards lunch on Friday 8th

March and the pie came in the top three for the whole of the UK in the ‘Pub Pie’ Category.

Co-Founder & CEO Simon Webster, Thornbridge Brewery said: “Our Beef Shin, Potato and Lord Marples Pie is a big favourite at the Cricket Inn and we’re really proud to see it be recognised at the British Pie Awards.”

Company Culture is the Real Recipe for Restaurant Success 6

CLH Digital

Issue 204

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

A group of friends decides to eat out, excitedly scrolling through the available options. A few places have caught their eye – but there’s just one that stands out. The menu looks good and the place looks inviting, radiating both positivity and Insta-worthy vibes. The reviews are great – plus it’s accessible, inclusive and clearly cares about the environment.

Exactly what they wanted.

But why must companies work so hard to get their image, values and messaging right? Surely, their catering skills and professionalism should be enough to attract and maintain custom?

HONEST VALUES Nowadays, customers crave more than just a tasty bite – seeking an experience that not only aligns with their personal values but also allows for genuine connection. Social media experts, Sprout Social, have confirmed that as many as 84% of consumers limit their interactions to brands that they feel an emotional connection with, whilst 71% choose companies that align with their ethics and 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 worthy 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 article published in the Journal of Hospitality and Tourism Management found that, whilst 45% of those surveyed 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.

UKH/BII/BBPA survey.

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 service provided to customers.

A 2022 study published in Frontiers Psychology 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 service.

It’s therefore important to ensure that staff know exactly what your company values are. According to a 2015 Gallup Panel survey, 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 everyone 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 important 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

HOSPITALITY HURDLES

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.

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 further 45% of existing workers could quit this year, too, making it more important than ever to hold onto good team members, especially given that staff shortages experienced throughout 2023 forced 45% of operators to cut their operating hours and/or capacity to avoid closing down completely according to a joint

Restaurant culture is your story. 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 heartbeat. 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 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.”

Outstanding tourism businesses from across South West England were celebrating in style last) as 89 awards were presented at the 2023/24 South West Tourism Excellence Awards.

The annual event was the grand finale of 12 months of entry, judging and feedback as over 300 winners, supporters and tourism leaders celebrated in the Great Hall of the University of Exeter. Many have also been nominated to represent the region in the national VisitEngland awards, which concludes in Liverpool in June.

Robin Barker, Director of Services 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 every one of them .”

All forms of hospitality business were amongst the winners, with cafes, pubs, and distilleries all celebrating alongside attractions, camping and glamping sites, holiday parks, B&Bs, cottages and hotels.

The event also saw a prize draw fundraise in support of Hospitality Action, the charity that supports those in the industry who are facing times.

Helen Wylde-Archibald, Wildanet CEO said “Congratulations to all the winners from last night’s awards.

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

Exploring Opportunities for Reusables In Hospitality and Foodservice A new report shows caterers and the public pulling together to cut waste Now available to download for free is the new Footprint Intelligence report, ‘Can a cup save the planet? Exploring opportunities for reusables in hospitality and foodservice’, produced in association with dishwashing specialist Meiko UK. “Waste disposal costs are going through the roof, storage space for bins is at a premium, and customers can’t stand packaging. Everybody hates waste, and we need to eliminate single-use items wherever possible,” says Paul Anderson, managing director of Meiko UK and chair of the Foodservice Equipment Association.

Amid apocalyptic headlines about environmental catastrophe and climate change, there is overwhelming evidence that consumers – and caterers – want action.

The report details the challenges and solutions, finding evidence that reuse schemes are working.

“The issue of reusables and cutting single-use products is having an

extraordinary effect on the UK catering industry,” says Paul Anderson. “What is heartening is that we are witnessing a core change in societal behaviour, with the public and caterers pulling together to reduce waste. We are making it happen, and you can find out how by reading about the opportunities for reusables in hospitality and foodservice.”

Download the report here: https://www.meiko-uk.co.uk/en/footprint-reusables-report For more information contact: Meiko UK Limited, 393 Edinburgh Avenue, Slough, Berkshire, SL1 4UF Tel: 01753 215120 E-Mail: MeikoUK@Meiko-uk.co.uk www.Meiko-uk.co.uk

Foodservice Inflation Slowing But Challenges Lie Ahead Issue 204

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The CGA Prestige Foodservice Price Index recorded year-on-year inflation of 12.6% in January—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.

bodies, as it will result in increased food expenses, negatively impact exports and discourage investments in domestic food manufacturing— all of which are expected to increase food and beverage pricing in the UK.

Foodservice Price Index inflation has now moved down by an average of 1.4% a month since June 2023, with expectations of further falls ahead.

However, year-on-year inflation remains high in most categories, with only the Dairy and Oils & Fats segments below double digits. There is some relief month-on-month however, with four categories falling in price and only two reporting a rise of more than 1% versus December 2023.

Shaun Allen, Prestige Purchasing CEO, said: “The current falls in inflation are a positive sign for operators; however, it is worth noting that prices are still rising compared to last year, and while inflation is easing, we remain in a period of unprecedented foodservice price increases. It is more pressing than ever for businesses to remain vigilant and assess price changes in their supply chain using good data and market insight.”

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

James Ashurst, client director at CGA by NIQ, said: “While it’s encouraging to see a slowdown, proper respite on foodservice price inflation remains a long way off. Supply issues are causing widespread frustration at a time when commodity prices are relaxing and businesses and consumers should be finding the going a little easier. More government support, including a rethink on import and admin issues, would be welcome.”

Prime Minister Urged To Help Brewers & Pubs On Visit To Aberdeen As the Prime Minister addresses Scottish Conservative Party 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.

week’s budget to help them survive the current cost-of-living crisis and myriad of increased costs they face.

Scottish pubs have closed at twice the rate of their counterparts in England, partly due to the lack of business rates support, 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.

“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 industry, as well as for pubgoers.

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

“The lack of business rates support afforded to Scottish pubs means that support 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 utilities; 77p other costs) Pub income: 12p

Issue 204

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Pint Of Guinness Will Cost More This St Patrick’s Day, Despite Freeze On Alcohol Duties with a bottle of wine (+£0.19p) the only other pub staple to have seen a larger increase in cost.

The latest analysis by finance experts, RIFT, has revealed that a pint of the black stuff will cost St Patrick’s Day revellers 69p more per pint this Sunday when compared to three years ago, with the price of a pint of stout also creeping up since November of last year, despite the continued freeze on alcohol duty.

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.

Last week, the government announced it would be extending the freeze on alcohol duty in the Spring Budget, an announcement that was originally made in last November’s Autumn Statement.

Bradley Post, MD of RIFT, commented: “The pints of Guinness will be flowing this Sunday, but unfortunately for punters, they will be costing us a fair bit more compared to last St Patrick’s Day.

The analysis of ONS data by RIFT shows that since this announcement was 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,

In fact, the price of a pint of stout has also crept up since November of last year, despite the government’s freeze on alcohol duties.

This is because pubs have to contend with a whole range of costs when it comes to the supply of a pint and so while a freeze on alcohol duties will have helped in some respect, it doesn’t guarantee that you will pay the same price or less when purchasing your favourite tipple.”

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint refreshing tap lines, training staff on the perfect serve ritual, and using targeted ads to drive local customer traffic into participating pubs yearround. Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Serve’ campaign.

Budweiser Brewing Group celebrates their dedication to serve quality, incentivising consumers to rate the quality of their Stella Artois serve, and rewarding customers who serve the perfect Stella Artois.

Stella Artois, a proud part of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Serve’ campaign, illustrating the brand’s dedication to the perfect serve ritual. From the 1st of March consumers are encouraged to rate the quality of their Stella Artois or Stella Artois Unfiltered served 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 Artois on tap.

"We're excited to give pub-goers even more reasons to enjoy a pint of Stella Artois through this new campaign," Elise Dickinson, Stella Artois Marketing Director. "By focusing on the Perfect Serve, we aim to boost dwell time and keep customers coming back for the perfect pint."

The ‘Perfect Serve’ uses the iconic Stella Artois chalice, pouring at a 45-degree angle whilst allowing the foam to spill over the top of the chalice. Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Artois with its distinctly fresh flavour. The final step is the placement, with the cartouche (the brands iconic emblem representing it’s 600 years of brewing history) facing forward towards the

From the 1st of May through to the 26th of June, Stella Artois, the official beer partner of the Wimbledon Championships, will then offer participating consumers entry to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming every Stella Artois moment into a chance to win.

At the heart of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Artois and Stella Artois Unfiltered serve. As part of the campaign, Budweiser Brewing Group will also be ensuring continued excellent serve quality by

consumer.

Sign up here https://thepubclub.beer/service/perfect-serve/ to be part of the campaign.

Square Mile’s Licensing Chief Praises Entrepreneurs And Creatives For “Driving London Forward” “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.”

Celebrating London’s vibrant night-time economy and its wealth of licensed venues, the Chairman of the City of London Corporation’s Licensing Committee has paid tribute to entrepreneurs and creative people for their contribution to the capital.

Following a five-year absence caused by the pandemic, James welcomed this year’s launch of the ‘Safety Thirst Awards’ scheme, which aims to encourage and promote venues’ high standards in reducing crime and anti-social behaviour.

During his speech at the Committee’s Dinner, hosted at a venue on the City fringes last night, James Tumbridge told guests that “tomorrow’s city will be driven by today’s people”, adding that London’s vibrancy dated back to Roman times.

Guests were also told of the City Corporation’s plans to develop a ‘mapping tool’ to support potential investors and residents alike by mapping streets, spaces, or areas of the City that could be suitable for markets, events, later licensing hours, or more licensed premises.

Among the subjects covered in James’ address were licensed venues’ enthusiasm to locate to the City, with the number of premises currently standing at 970, and his acknowledgment that the hospitality industry had faced many severe challenges, including Covid restrictions, energy prices, staffing difficulties, and high inflation.

The evening’s keynote speaker was Alan Miller, who co-created London’s Old Truman Brewery as a business cultural centre; launched the Night Time Industries Association; and co-founded and chairs The Together Association.

James voiced his support for the City Corporation’s flagship ‘Destination City’ programme, which sets out a vision for the Square Mile to become a world-leading leisure destination for UK and global visitors, workers, and residents to enjoy.

Central to the Committee Chairman’s speech was the message that the City Corporation’s Licensing Team stands ready to assist licensed venues in any way that it can, and that the 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.

Guests enjoyed pre-dinner entertainment by the Barbershop of Brentwood School in Essex.

The City of London Corporation has a statutory duty to administer the Licensing Act 2003, which balances the needs of licensed premises with protections for City residents, workers, other Square Mile businesses, and visitors. Alcohol licensing, entertainment, and the night-time economy are flourishing in the City, and its hospitality sector is a vital part of the Square Mile’s soft power.

Older Workers Are a Welcome Aid for Hospitality Vacancies 10

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By Penny Brown, Managing Director at the Burgh Island Hotel (www.burghisland.com) Over-50s workers now make up a third of the hospitality industry’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 interviews. 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 pervasive.

Ageism is rife - only 4% of people over 60 feature in advertisements, despite making up almost a quarter 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 important to dismantle the barriers to entry 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.

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 industry 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 expertise and allow them to contribute meaningfully to the sector.

VIABLE CAREER PATH A study by the Department 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 opportunity to connect with their community and give back, while being able to make social connections.

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.

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 temporary 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. Opportunities 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 participate in upskilling them, encouraging them to see hospitality as a serious profession.

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 support. With staff shortages as high as 21% for roles such as production chefs, the hospitality industry should leverage this to fill

The growing presence of over-50s in the hospitality industry 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 Pastry 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 support the Craft Guild of Chefs, and I believe the coming together of the two organisations is very positive. Celebrating its 30th anniversary 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 pastry chefs. In its 30-year history, the APC devised and ran a series of pastry events and competitions including its own annual awards, and

the prestigious Dessert of the Year (DOTY) pastry 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 culinary 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 pastry chef members ourselves, who will no doubt greatly benefit from this alliance and our new combined strength. We call for all pastry 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

A Fresh New Look And Name Change For SIBA Brewing industry trade association SIBA 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 SIBA also have brewing industry Supplier Associate members, including ingredients suppliers, brewery manufacturers and service companies, and more recently expanded their membership to include associate homebrewer and international brewing members.

“Independent beer and brewers are the heart of what SIBA is about and always will be. As our organisation has grown to reflect wider parts of the industry, we’ve evolved our name to include that. We’ve taken the opportunity of a rebrand to build on the SIBA name that we’re best known by, and to clarify the wider appeal of SIBA membership and what it means to be a part of that – putting independence at the heart of who we are.” Andy Slee, SIBA Chief Executive.

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

SIBA brewers and Board members who offered a diverse range of perspectives to the project.

SIBA say one of the core principles of the new brand is its adaptability – taking inspiration from Museums and Art Galleries who need to be able to curate and promote a broad range of artists.

“SIBA has been around since 1980 and has a diverse membership of very different businesses and breweries, some with long histories and heritages and other newer businesses who themselves are making a big impact on our industry. The evolution of not only the SIBA brand but the name of the organisation has been done to better reflect that membership, a modern brand which is adaptable and flexible, to work in different ways for different audiences.” Neil Walker, SIBA Head of Comms & Marketing.

Founded in 1980 as the ‘Small Independent Brewers Association’, SIBA changed its name in 1995 to ‘the Society of Independent Brewers’ but kept the original acronym for which they have now become well-known in the industry. The rebrand will see the organisation move forwards as SIBA – The Society of Independent Brewers and Associates.

The rebrand was launched today at BeerX 2024, the UK’s biggest beer and brewing trade event – taking place in Liverpool 13th & 14th March.

European Hotel Values See Modest Rise In 2023 But Fail To Reach Pre-Pandemic Levels Issue 204

Hotel values across Europe remained steady in 2023 buoyed by the consolidation of the post-pandemic recovery 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 reported value rises of 3.8% and 4.5% respectively.

“Revenue and profit recovery 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 report, “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, Zurich, Amsterdam and Rome remain the most highly valued across

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Europe with Geneva, Florence, Milan, Barcelona and Madrid completing the top 10.

Hotels in Athens experienced the strongest value growth in 2023, according to the HVI, with double-digit improvement prompted by strong RevPAR [Rooms Revenue per Available Room] and active interest from investors while Florence, Dublin, Brussels, Barcelona, Paris, Madrid and Lisbon saw value increases of between 3-5%. However, only Amsterdam, Athens, Dublin and Paris saw values return to pre-pandemic levels, mostly driven by strong average rate performance.

The German markets of Berlin, Hamburg and Frankfurt were amongst those seeing a decline in hotel values for 2023, largely due to slower recovery of significant demand generators such as corporate business, conferences, exhibitions and fairs.

“There’s still global uncertainty in the year ahead, but we should see more stability in terms of price changes moving forward. The prospect of declines in interest rates coupled with modest RevPAR growth as demand volumes completely recover, should bode well for 2024,” concluded report co-author Clemence Sennavoine, associate, HVS London.

“Over the past few years investors have adopted a ‘wait and see’ approach to hotel investment meaning that substantial amounts of capital remain available and, as has been demonstrated again in 2023, hotels remain a strong investment option as a good hedge against inflation.”

Welsh Pubs Invited to Apply for Grants to Provide Local Services Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services, is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Royal Countryside Fund.

Pubs can apply to the Pub is The Hub’s Community Services Fund for a small grant to help provide much needed local services and amenities in rural areas across Wales. This could include a wide range of diversification projects such as village stores, community cafes, IT Hubs, allotments and libraries. The Ty’n Llan in Llandwrog in North Wales, was the first pub to be supported in diversifying its services as part of the programme for Wales.

Expert help and a Community Services Fund grant from Pub is The Hub was provided to help support the pub’s calendar of social events, groups and volunteer opportunities.

The grant helped with the purchase of equipment to assist these groups, including a crock pot, soup warmer, bingo machine, portable PA, IT equipment, PlayStation, iPad, and garden tools. The Pub is The Hub

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grant has also helped to support the lunch club for the over 60s, quiz and bingo evenings for all the community, and the local clubs including a young people’s group.

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 supporting the work of our Youth group. This has encouraged regular participation by young people who have been able to develop their digital skills and have fun at the same time – all helping to ensure that our community pub and hub is used by the widest possible range of people.”

Wales regional advisor for Pub is The Hub Malcolm Harrison said: “Whilst we’ve made great progress so far with some amazing projects supporting rural communities in Wales we still need pubs to come forward to take advantage zf our funding window.” He added: “Great opportunities like this don’t come along very often so we would advise any Welsh publicans to think about the benefits of diversification.”

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How to Protect Your Premises Licence from Insolvency 14

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By Sarah Taylor, licensing partner at Keystone Law (www.keystonelaw.com) 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:

Following a year of news stories about insolvencies increasing to record levels, a recent Allianz report 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 property. For this reason, it is important to ensure that premises licences are protected. Many hospitality operators and insolvency practitioners are unaware of the

• Speaking to an insolvency practitioner and a licensing lawyer at an early stage. It is important to get the correct advice to allow you to prepare for an insolvency event. The date of the insolvency event can be unclear and therefore early advice can ensure that you can fully prepare to submit an interim authority notice (allowing a further three months before the licence must be transferred again) or to transfer the licence to another company or an individual.

• Considering who holds the premises licence. If the licence is held by a company which is at risk of insolvency, consider whether there are other companies to which the licence could be transferred in order to keep it active.

Considering this at an early stage allows other companies to be incorporated, if necessary. If it is not possible to transfer the licence to another compa-

ny, the licence may be transferred to an individual or an insolvency practitioner. It is important to consider the legal implications of holding the licence and the legal responsibility placed upon the holder of the licence to ensure that the conditions of the licence are complied with. Premises licences held by individuals also lapse when the individual becomes bankrupt, loses capacity to hold the licence or dies, and therefore the same advice applies in the case of personal bankruptcy.

• If you are a landlord of a premises and your tenant holds the premises licence, consider making an application for a shadow licence. A shadow licence is a separate premises licence which duplicates the terms and conditions of the licence which is being utilised by the tenant. If the tenant becomes insolvent and the premises licence lapses, the shadow licence can be utilised and ensure that the landlord or a new prospective tenant does not have to go through the process of obtaining a new premises licence for the property. This is particularly important in areas where obtaining new licences for later hours or vertical drinking premises has become increasingly difficult due to Council Cumulative Impact Zones or residential developments in the area.

The prospect of your business facing insolvency can be stressful and it is common for business owners to concentrate on dealing with the financial aspects of the insolvency process and to assume that the premises licence will continue to remain in force. It is crucial to take early advice if you or your business holds a premises licence and there is any prospect of bankruptcy or your business facing insolvency – this ensures that plans can be made to protect your premises licence and ensures that your business can continue to trade.

Community Pub Hero Winners Announced for 2024 before Christmas. Una was awarded at the ceremony with the Community Support Hero Award for Ireland, the first time this award has ever been given out.

The Community Pub Hero 2024 winners were announced at an awards ceremony at the House of Commons earlier this month, as 24 finalists gathered with their MPs and peers to come together to recognise the incredible impact that the pubs have on their communities.

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.

From 1000 entries into PubAid’s Community Pub Hero Awards 2024, 24 were shortlisted as finalists and 12 took home trophies presented by the Minister Of Hospitality, Kevin Hollinrake.

Now in their fifth year, the 2024 awards were the biggest and best by far. The volume and quality of the entries made it incredibly difficult for the expert panel of judges to shortlist.

Two extra categories were added and regional winners in Scotland, Wales and Ireland were also introduced.

It was a special and emotional night for all guests as the winners were recognised for the great work they do within their communities, whether that’s via fundraising for local and national charities, supporting grassroots sport 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 very humbled. I’m in tears.”

Her emotion was matched by the landlady of the Clifton Arms in Blackburn who won Community Support 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 Party Parliamentary Beer Group which supports the awards, along with sponsors Matthew Clark.

The awards were presented by Kevin Hollinrake, MP, Secretary 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 furthest distance was Una Burns, the manager of Charlies Bar in Enniskillen, Northern Ireland. Charlies Bar created the emotive video that went viral just

“When our advert 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 important for us was to turn a video into action and we were able to raise £23,000 for local charities in Northern Ireland. We chose charities that support 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 very 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 heart-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 worthy of a congratulations but a special mention needs to be for those who made it through to the finals. The standard or entry this year has been so high that it gave our expert judges some difficult decisions.”

Drinks Sales Dip Again But LAD Categories Hold Up Britain’s On Premise ended February 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 February was a mixed picture for sales, with growth on four of the seven days—peaking at 2% on Thursday (29 February). However, wet weather dampened sales on other days and it was another modest weekend of trading, with sales down by 2% year-on-year on both Friday and Saturday (1 and 2 March).

Category-wise, beer (up 1%) and cider (up 0.1%) were both ahead of 2023 for the sixth week in a row. Wine (down 0.2%) was solid too, while soft drinks were down 5%. The spirits category continues to run far behind other segments, with sales down by 11% year-on-year.

“February was another challenging month for suppliers and operators, with consumers’ confidence still very much in recovery,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “While LAD categories have been fairly resilient this year, the changes we have seen in the market landscape and the shifting dynamics of occasions that consumers are visiting for, have made sales growth more challenging for Spirits. With Spring, St Patrick’s Day, UK public holidays and some big sporting occasions all looming, and the weather hopefully brightening, we can be hopeful that consumers’ spending will pick up soon.”

Issue 204

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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.

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

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.

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 trial follows the announcement that the Mayor has again frozen TfL fares until March 2025, which is providing more support to Londoners struggling with the cost of living, and aiding London’s recovery from the pandemic.

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 entertainment deals taking place on Fridays.

London & Partners, 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 industry is facing huge challenges due to the ongoing impact of the pandemic, increased development, rising rents and business rates, staffing shortages 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 support our hospitality industry, 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 everything our capital has to offer at

“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 support the hospitality, culture and retail sectors as we continue building a better more prosperous London for everyone.”

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 very 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

Pedalling for Pubs, a charity cycling event uniting individuals from the hospitality sector, is about to embark on its latest challenge and support two exceptional charitable causes, raising essential funds for ‘The Licensed Trade Charity’ and ‘Only A Pavement Away’ – two charities that are integral to the hospitality industry.

The Pedalling For Pubs Challenge 2024 will see riders cycle from Nairobi to the Masai Mara for a tough week of riding, taking in some of Kenya’s most breathtaking landscapes, all while making a profound difference in people’s lives.

The event kicks off with a departure from Heathrow to Nairobi on March 16th, followed by a series of meticulously planned cycling routes from March 17th. These routes include the breathtaking Rift Valley, Lake Naivasha, Lake Elementaita, and the iconic Maasai Mara National Park, culminating in a celebratory gathering at the Enonkishu Conservancy. The participants will witness Kenya’s natural splendour, from flamingo-filled lakes to wildlife-rich plains, making every kilometre cycled a memorable experience.

In line with Play It Green’s commitment to sustainability, the entire CO2 emissions of the trip – encompassing flights, hotel stays, vehicle support, and miscellaneous travel – will be rebalanced. This is achieved by plant-

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 everyone who has already supported this campaign, Kenya is going to be quite the challenge but the industry support 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 16

CLH Digital

Issue 204

By Terry Slattery, CEO at IDScan.net When thinking about the hospitality industry, ‘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 luxury 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 curve is crucial.

The battle against fraudulent documents has intensified, catalyzed in part 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 industry often requires the reading and verification of identity documents from guests around the world. Emerging technology has also created its own set of challenges and opportunities, 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 technology, particularly Artificial 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 regulatory 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 service 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 fortifying the industry against this costly type of fraud.

THE TECH TOOLS AGAINST IDENTITY FRAUD The evolving landscape of fake IDs presents a unique challenge, one where technology 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. Fortunately, as the complexity of fake IDs grows, so does the capability of technology 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 industry, 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 service 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 strategy is essential in safeguarding each establishment’s reputation and compliance with regulatory standards.

The integration of advanced ID scanning technology, 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 service.

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

The ongoing battle between cutting-edge technology and the deception of fake ID fraudsters highlights a critical dynamic within the hospitality industry. The key to success isn't just to match the fraudsters' moves but to outmanoeuvre them. Through the strategic deployment of artificial intelligence and a commitment to continuous staff education, the hospitality sector is well-positioned to fortify 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.

FOR ALL THE LATEST NEWS AND DEVELOPMENTS FROM THE HOSPITALITY AND LICENSED ON-TRADE SECTORS VISIT WWW.CATERERLICENSEE.COM

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

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 • Enhances staff engagement & enjoyment • Link to other initiatives – charityfundraisers, online competitions • Great social media content & word of mouth marketing • Contributes towards improved reviews • Fully compliant with legislation etc

WHY DOG-FRIENDLY?

Choose between:

The number of UK dog owners has increased by over 25% since 2020

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

YOUR COMPLETE SOLUTION

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

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

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

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 certified.

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We look forward to working with you.

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

David & the Sir Woofchester’s team

Many of these are new ‘first time dog owners’ (including pre-family millennials)

See the advert on the facing page for details.

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CLH Digital

Issue 204

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

The barriers to unlocking highly skilled workforces and economic growth in the hospitality sector have been uncovered by new research today, which reveals 96% of the UK’s top 100* universities still don’t deliver catering and hospitality degree apprenticeships**

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 starts 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 shortages across public and private sector organisations and bolstering the wider economy.

The study was conducted by the University Vocational Awards Council (UVAC) which has over 90 university members and examined the range of job roles students can train for when completing a degree apprenticeship.

Analysis across the 100 universities found that more work is needed if the UK’s higher education (HE) system is going to be in a position to offer every available degree apprenticeship to ensure hospitality employer and student ambition is met.

Of those universities reviewed, the greatest provision of degree apprenticeships is in business and administration subject areas, with 48% of universities offering a programme for those progressing their career in HR, as a business analyst or even as a senior leader. Business and administration courses, such as the CMI Chartered Manager Degree Apprenticeship, make up 18% of the degree apprenticeships offered by the top 100 universities.

It was closely followed by health and science (45%) which provides a pathway into roles such as a pharmacist or registered nurse. The third biggest subject area is digital and IT (36%) which offers a work-based route into roles such as software developer or data scientist.

The lowest provision of degree apprenticeships is within law and legal studies with only 3% providing them

“UVAC recognises that delivering catering or hospitality-based degree apprenticeships brings with it concerns around cost, employer engagement and regulatory requirements, preventing some universities from committing further. 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 Punch Pubs & Co have become the first hospitality business to join forces with Only A Pavement Away and host a company sleepout event to raise essential funds which will directly support people getting back into work.

this is a vicious cycle which can be broken with the right intervention. 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.

35 employees took part in Punch’s Sleep Out to Help Out event, which was held in the car park and beer garden of one of their Management Partnerships pubs, The Griffins Head in Nottingham.

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

On Monday, 11th March, colleagues from across the Punch business, including their entire Executive team, teamed up with Only A Pavement Away Founder and CEO Greg Mangham to settle outside and sleep without shelter.

Only A Pavement Away was founded by Greg Mangham and his wife Gill. Together, they have worked tirelessly to grow a team of hospitality industry representatives who believe that everyone deserves the chance to find and forge a career.

Despite the rain, all participants made it through the night and raised an incredible £6000 for the charity, with donations still coming in.

The money raised by Punch will have a huge impact and will support approximately 20 people through their journey to get into work, which will go directly into the charity’s Grants Account.

Photo credit Punch Pubs & Co

Punch Pubs & Co CEO Clive Chesser said: “I’m incredibly proud of the funds we have raised to support the invaluable work Greg and his team at Only A Pavement Away Pavement Away do for those who have fallen on hard times.

“It was humbling for us to experience the feeling of sleeping without shelter, but it is only a fraction of what so many people endure night after night. For us, this was one rainy night in March, knowing we had the privilege and luxury of having a home to go to. It reinforced to us all the unacceptable degree of inhumanity of homelessness, particularly in 2024, however the work of Ony A Pavement Away reminds us that

Greg said about the event: “It never dawned on Gill and me when we started Only A Pavement Away that we’d have the support of a company like Punch.

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

“Punch should be so proud that they are the first hospitality business to hold a sleepout to support 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.”

Consort Claudgen Launches Consort Connect app Consort Claudgen is renowned for its innovative heating solutions. Recently, they introduced the Consort Connect app that enables users to control their heating units from anywhere using their smartphone or tablet. The app is free and downloadable from Google Play or Apple Store. It can control Consort's Wi-Fi enabled heaters and SL heaters connected to an SLPBWIFI wireless controller.

The Consort Connect app is easy to set up. It provides quick access to four operating modes and a 7-day timer with twenty-four daily heating periods. The Connect app offers complete customisation, allowing users to modify the settings of every connected heater according to their preferences. Users can keep track of the app's energy consumption statistics to increase energy efficiency and monitor consumption.

The app has several noteworthy features, including custom automation and a security lock function to prevent unauthorised access to the system. It also features an open window

detection, which reacts intelligently to a sudden temperature change in the area or room.

Additionally, the SLPBWIFI controller and Consort heaters with Wi-Fi and occupancy sensor have a self-learning control ability. This sophisticated feature uses occupancy and temperature sensors to detect and learn a user's weekly presence in a room. It then creates a heating schedule and automatically warms the room according to the detected or predicted occupancy. When the room is unoccupied, the heater will conserve energy by switching to a setback temperature or frost protection mode.

Those interested in learning more about this exciting offering from Consort Claudgen can contact one of their sales representatives via phone at 01646 692172, or visit their website at www.consortepl.com to discover how they can transform their heating control experience.

See the advert on page 3 for further information.

Women Are a Driving Force for Travel & Tourism, says WTTC Issue 204

To celebrate International Women’s Day last week, the World Travel & Tourism Council (WTTC) has underscored the pivotal role of women in the global Travel & Tourism sector.

According to WTTC data, women in tourism comprise a significant portion of the sector’s workforce, accounting for nearly 40% of the total employment.

This marks a substantial increase from 2010 to 2019, highlighting a 24% surge in direct female employment within the sector, increasing from 38.6 million to 47.8 million.

Key findings reveal that hospitality stands out as the leading employer of women within the Travel & Tourism sector, with over half (52%) of all female employment in 2019 attributed to this segment.

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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 opportunity to make Travel & Tourism more resilient and inclusive.

Putting women at the heart 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 participation 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.

Landmark Northern Quarter Pub And Boutique Hotel Reopens After Major Refurbishment Salford-based brewery and pub retailer Hydes has re-opened its award-winning pub and boutique hotel, The Abel Heywood, based in Manchester’s vibrant Northern Quarter, following a £200k refurbishment.

First opened as a pub by Hydes in 2015, The Abel Heywood closed last month for a full interior refurbishment and refresh.

The improvements include the installation of new booth seating, a fresh new update of the existing Victorian-style decor, new external signage, lighting and an appealing full revamp of the bar areas.

The adjoined 15-room boutique hotel, which consistently has a 99% occupancy rate, remained open throughout the renovations and will receive a bespoke makeover during the next 12 months.

Hydes has committed £200k worth of investment to the refurbishment project. The investment is part of a wider multi-million-pound programme planned for other key sites in Hydes’ pub estate including The Boat House at Parkgate on the Wirral, The Nursery Inn at Heaton Norris, Stockport and The Mount Inn at Chester.

The Abel Heywood is the first pub in Hydes estate to benefit this year from the investment fund. Last year, Hydes committed over £4 million worth of investment in its estate and expects to double that figure this year.

General manager Alex Allan, who has run the Abel Heywood for the past 10 years, is excited for the future. He commented: “The investment is very welcome and should give the Abel Heywood a renewed lease of life.

We’ve come through some very tough trading conditions in the past few years but we’ve remained an important part of the city centre’s social scene, helping to celebrate what Manchester has to offer.

“The Abel Heywood is now in a great position to build on the success and reputation it has worked so hard to achieve and maintain since we first acquired it a decade ago. We’re sure the improvements will help cement our status as a firm favourite in the Northern Quarter.”

Adam Mayers, managing director of Hydes commented: “The refurbishment and relaunch of the Abel Heywood is the first in a planned programme of investments in our pubs for this year. It’s a key venue for us in Manchester city centre and is a landmark pub and hotel which has provided a characterful hub for locals and visitors to the city for the past 10 years. Whether it’s Hydes’ range of quality ales, traditional, homecooked food served every day or a contemporary hotel room for the night, the Abel Heywood has something to offer everybody who visits.

“Starting with The Abel Heywood, our ongoing investment programme highlights our commitment to our pub estate, customers and the communities we operate in. Investment in our pubs and our people remains a major focus for Hydes.”

Handpump “Hijack” Will Confuse Consumers Says CAMRA 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.

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

CMBC has announced its plans to start serving keg beer through handpumps, which beer drinkers widely understand as usually being exclusively used for cask conditioned beer.

“It would be even better if this company, despite claiming to be incredibly proud to be a leading brewer of cask ale, actually invested in producing new cask ales and supporting its existing beers. It’s particularly ironic that instead it has spent time closing the historic breweries in their portfolio and now wants to cash in on that cask heritage with a keg product which hijacks the handpump.

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

While CMBC has indicated that, following feedback from CAMRA, it will label so-called “fresh ale” served through handpumps as “brewery conditioned beer”, the Campaign fears this will still confuse customers and erode their long-held understanding that only cask beer is served 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 CAMRA 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.

CAMRA National Director and Chair of the Real Ale, Cider and Perry Campaigns Committee, Gillian Hough

“Even with additional labelling, our fear is customers – especially those who perhaps don’t understand a term like “brewery conditioned” or don’t notice the small print- will be confused. It also seems likely that over time this potentially misleading approach will erode the image of the iconic beer handpump as a clear symbol of cask conditioned beer.

“We believe that beer drinkers should be fully informed at the point of dispense and we will continue to condemn dispense practices that seek to mislead the consumer, particularly by selling non-live, non-cask beers through cask beer handpumps.

“CAMRA calls on CMBC to either provide a genuinely live and fresh beer to be served through handpumps, to give the drinker what they expect and want, or to be honest and serve this so-called “fresh beer” through keg taps.”

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Taking a Closer Look at Seafood in the Foodservice Sector CLH Digital

Issue 204

home has become the new ‘going out’.

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 opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED On-premises dining remains important to people for the socialising opportunity it offers, with full-service 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.

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

THE BIG TAKEAWAYS Foodservice equates to almost a third of the volume sales of seafood.

Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings 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 servings, 59% of all fish and chips servings are to consumers over 50. This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES 75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

1. Engage younger consumers to broaden the consumer base.

Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

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

3. Embrace delivery services and app-based ordering, and explore digital loyalty schemes.

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

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

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 servings per week.

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

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

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

In line with the trading behaviours seen in foodservice, 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

Want to dive deeper? Read the full report at www.seafish.org/insight-and-research/seafood-in-foodservicedata-and-insight

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

The results are in for the UK’s biggest independent beer competition, with three breweries taking the Overall Gold across the Cask, Keg, and Bottle/Can competitions at the SIBA Independent Beer Awards 2024.

“It is a pleasure to see so many superb beers from independent breweries of all sizes taking home Golds in this year’s awards. It is incredibly tough to win a category Gold at a regional level, so to then go on and be named the very best in the whole of the UK at the National Awards is a massive achievement that these brewers should be hugely proud of. Well done to all of the winners but particularly Hammerton, Burning Sky and Harrogate who took home our top awards of the night.”

It was Hammerton Brewery’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 Brewery’s Le Cœur De Provision was named the best in class in the National Bottle/Can beer judging.

Judged by brewers and industry experts and organised by the Society of Independent Brewers and Associates (SIBA) 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 earn a place at the competition brewers must first win at their regional competition – making these overall Champions very much the ‘best of the best’ when it comes to British independent craft beer.

The SIBA Independent Beer Awards 2024 are organised by the Society of Independent Brewers and Associates at BeerX, the UK’s biggest beer and brewing trade event, taking place mat Exhibition Centre Liverpool. This year was the event’s biggest ever, attracting over 3,000 Delegates to a packed conference of talks, seminars, tasting sessions, and of course the beer awards which name the very best of the best in the independent beer industry.

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub 6. CAPITALISE ON LOCAL PRIDE

Banners are an exceptionally effective tool for drawing crowds into your pub for sporting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie. Here's how creatively leveraging banners can significantly boost your pub's appeal and bring in sports enthusiasts:

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY Use large, colourful banners outside your pub to announce upcoming sporting events. These banners can highlight key matches, special gameday discounts, or viewing parties. With bold graphics and the logos of competing teams, you'll not only capture the attention of passersby but also ignite the spirit of rivalry and anticipation.

2. CREATE A THEMED ATMOSPHERE Inside the pub, banners can transform the space to reflect the fervour of the games. Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans. This visual appeal can make your pub the go-to place for fans looking for an immersive game-watching experience.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS Custom banners can effectively advertise special promotions, such as discounted drinks or game-day menus, exclusive to sporting event nights. Placing these banners strategically at the entrance or within high-

7. SOCIAL MEDIA TIE-INS Use banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online. This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment.

8. ANNOUNCE POST-GAME ENTERTAINMENT visibility areas in the pub can entice sports fans to choose your venue over others.

4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan" contest on banners. This not only increases engagement but also fosters a lively, competitive atmosphere, making your pub an exciting place to be during major sporting events.

5. USE BANNERS FOR DIRECTIONAL SIGNAGE For larger venues, banners can serve 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 sports fandom.

Attract patrons to stay longer or come in after the game by using banners to advertise post-game entertainment, such as live music, karaoke, or a DJ. This can turn game day into an all-night event, increasing your sales and patron satisfaction.

Implementing these strategies with banners not only elevates the game-watching experience but also solidifies your pub's reputation as the ultimate destination for sporting events. By visually communicating excitement, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your pub is their first pick for enjoying the game.

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas for your pub!

How Hospitality Businesses Can Weather The Economic Headwinds 22

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By Rosalind Catto, business advisory partner and Head of Hospitality and Tourism, Johnston Carmichael (www.johnstoncarmichael.com)

It’s been a stormy start to the year, and the economic headwinds haven’t been any more forgiving.

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

The hospitality sector has shown remarkable resilience in recent years but even the most buoyant businesses are likely to feel squeezed on all fronts as we march further into 2024.

Faced with what seems an inevitable ongoing reduction in demand across the sector, keeping the consumer offering fresh and appealing, with friendly and knowledgeable service 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 entertainment. 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.

Not only are they facing increased borrowing costs, energy price increases, staff shortages coupled with increased wage costs and increases in direct food and drink costs, the cost-ofliving crisis has led to a decline in bookings and consumer spend.

Businesses that have navigated their way successfully through the past of couple of years, have done so by being on the front foot, by remaining agile enough to adapt their businesses to manage these turbulent conditions.

Key to this is having access to current and regular financial information. Whether prepared internally 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 industry will vary 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

Engaging with stakeholders is vital to gauge performance. Regular consumer and staff feedback can help inform modifications to service offerings, with the added benefit of enhancing engagement and loyalty. External professional advisers with sector expertise 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.

Every 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 Sodexo UK & Ireland has today marked the first anniversary of Starting Fresh with the release of an employer toolkit.

The toolkit builds on resources the organisation launched last March to help bridge the gap between businesses struggling with skills shortages and the under-utilised talent pool of people with criminal convictions.

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 Starting Fresh, which leverages Sodexo’s extensive experience in managing prisons and as an inclusive employer, to advocate for and provide employment opportunities for this often overlooked group.

In its first year, Starting Fresh has facilitated over 300 job opportunities through many new partnerships 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 Starting 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 Starting Fresh beyond its own organisation by collaborating with prison teams and agencies, providing valued expert advice and support. 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-

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 partners who all have the common goal of supporting 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 support and reach of Starting 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 serve.

“Nearly 50,000 people leave prison every 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 partners to start the hiring process with prison-leavers.”

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

Join the Hospitality Community at HRC 2024 HRC, part 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 opportunities, a chance to explore the very latest trends, and a firsthand look at new innovations in foodservice.

The 2024 event will also see the return of stage and demo kitchen Chef HQ, curated by Chef Publishing, where visitors can enjoy presentations by chefs including Glynn Purnell, Simon Hulstone, Kerth Gumbs, Tom Shepherd and Pierre Koffmann.

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

Shepherd comments: “Truly looking forward to being the opening demo at Chef HQ at HRC this March. Sharing my stories and experiences with peers in such a fun, relaxed environment, surrounded by some amazing culinary stars and future generations of chefs will be a memorable moment. Come along and join us!”

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.

The show’s TechX stage will be the home of all things hospitality tech, with discussions taking place on a wide range of topics including labour productivity tools, rebuilding a fractured tech stack, future opportunities in the changing hospitality landscape and how modernised shift patterns can results in a healthier workforce.

Stenning comments: “HRC has always been an important 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 very pleased to be presenting foresight from our latest Future Foodservice report – 2030Vision – with trends, developments and shifts in the market over the next six years. It will be a great week.”

In the show’s Networking Hub, designed by Design Command, a number of industry associations and key partners of HRC will be hosting networking events including the Foodservice Equipment Association, Arena and HOSPA.

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

HRC takes place on 25-27 March 2024 at ExCeL London alongside The Pub Show, IFE, IFE Manufacturing, and International Salon Culinaire, as part of Food, Drink & Hospitality Week. To find out more, visit www.hrc.co.uk

How Meliá Hotels Has Mastered Social Customer Care 24

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By Maité Hermann, Senior Customer Account Manager, Hootsuite (www.hootsuite.com)

In an era where social media has become an integral part 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 importance 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 strategy aimed at enhancing client relationships and delivering personalised experiences throughout their entire journey – from pre-arrival to post-departure.

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 industry, 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 service 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, strategy, 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 service strategy. 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 smart 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 virtual assistant facilitated customer self-service 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 everywhere 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 report.

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 support 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-service information resources. Your social customer service 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-service options – Elevate the overall customer experience by incorporating self-service options on your social media platforms. Provide resources such as Frequently Asked Questions (FAQs), educational content, and direct links to support pages, empowering users to access information independently. This approach not only enhances customer satisfaction by offering quick and readily available solutions, but also contributes to a more efficient and user-friendly interaction with your brand.

4. Utilise auto-responses – Your social customer care may not be available 24/7, and customers understand that. You just need to set expectations and let customers know when you’re going offline. On Facebook, use ‘Away Messaging’ to provide an automated response when you’re offline. Messages received during your Away times don’t count towards your Very Responsive status. You can also use Instant Replies on Facebook to send a canned response to all initial messages. Quick Replies are a similar feature available on Twitter.

As the lines between browsing to booking continue to blur, utilising a thoughtful social customer care strategy and making use of the right tools will ensure that hospitality businesses of all stripes can elevate their social customer care, and ultimately, their business success.

FOR ALL THE LATEST NEWS AND DEVELOPMENTS FROM THE HOSPITALITY AND LICENSED ON-TRADE SECTORS VISIT WWW.CATERERLICENSEE.COM

Hospitality Trends for 2024 With the hospitality industry getting ready for 2024 we at Alliance have taken the opportunity 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 scenery:

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 trying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crockery and glassware to help allow your establishment to be the main focus. Great options include Artis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crockery is concerned, and RCR by Steelite Essential glassware range is perfect for serving 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 serving a refined menu on to your customers, especially when paired with the Artis 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 Artis 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 serve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporary.

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

Cleaning and Hygiene Kärcher Professional UK Discount Scheme Helps Hospitality Sector Get Ahead of the Post-Christmas Clear-Up 26

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hotel, restaurant and café cleaning teams with industry-focused solutions that deliver results on multiple levels. This includes cleaning systems that are quiet, easy to transport, ergonomically designed and useable in the smallest of spaces. At the same time, they are also economical and designed to last.

Kärcher Professional UK is helping the hospitality industry get one step ahead of new guest arrivals by eradicating, with ease, the mess caused by Christmas, thanks to their latest offer.

Hotel, restaurant and café staff can get access to all the professional cleaning equipment they need for less as part of the offer, which is aimed at making sure they have everything in place to conduct their first deep clean after the festive season.

Those taking part I the offer will be rewarded for their Kärcher Professional purchases as part of the campaign, which runs until February 29th. They will receive 5% off in return for buying one machine, 10% off for purchasing two machines, and a 15% discount in return for investing in three machines.

As a leading provider of professional cleaning systems to the hospitality sector, Kärcher Professional provides

James Gordon, Marketing Director at Kärcher Professional UK, said: “While Christmas may be over, clearing up after all of the festivities is very much a key priority for hospitality cleaning teams this time of year.

In order to get ahead and be on the front foot with implementing their cleaning regimes, it’s essential hotels, restaurants and cafés have everything they need to deep clean their facilities efficiently and effectively and make the right first impression with their customers and guests from the outset.”

Achieving Sustainability with Dry Steam Cleaning Technology

by Thomas Stucken, Osprey DeepClean (www.ospreydc.com) Cleaning is important for supporting public health and wellbeing and vital in maintaining a healthy population and vibrant community life.

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

Now, consumers are motivated to make environmentally conscious, sustainable, choices and this reflects in their buying behaviour. People want to align with brands that care about sustainability and strive to limit their environmental impact. Get closer to meeting these expectations by adopting ‘green’ cleaning practices.

Stop chemical pollutants and dangerous wastewater

You don’t need to view sustainable cleaning as something to achieve in the future when affordable and effective technology is readily available.

Introduce the best possible cleaning practices and show people that your business is taking every measure now.

Drastically reduce your water consumption with Dry Steam Vapour Because DSV cleaning needs just 1 litre of water to generate 1,600 litres of dry steam, which in turn only requires 5 litres an hour, 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 every hour, whilst the high pressure poses a risk to damaging sur-

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 energy to remedy and levies a high cost on the environment.

One of the most significant advantages of DSV technology 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 technology When you combine dry 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

dry steam droplets.

These tiny dry droplets cover a far greater surface area than manual cleaning in a shorter time with greater effectiveness. It loosens dirt 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 technology DSV technology relies on super-heated dry 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 technology.

Government research shows that UK businesses can save up to £23 billion every year through the way they use energy 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 technology. Tested in healthcare settings and relied on by hospitals, we’re striving to help businesses like yours have a positive environmental impact.

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

Protecting customer health is the cornerstone for any good food service operation. To ensure those standards are upheld, it is legally mandated that UK businesses must adherer to Hazard Analysis and Critical Control Point (HACCP) principles. These guidelines provide an outline of best practice to help businesses manage their food risk and safety management.

A key part of these principles is to make sure that equipment and tableware is thoroughly cleaned to a high standard. This is to ensure that a high satisfactory health, safety and cleanliness process is consistently and regularly completed. Temperature is a key part in securing this, with commercial dishwashers needing to reach a high enough heat to kill bacteria and viruses, and effectively clean dirty dishes, cutlery and equipment.

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 technology right in the hands of the user.

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 everyone 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 important to view food safety and adherence to HACCP from a holistic view. Of course, restaurants and catering services 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 technology provides sound and trustworthy equipment that improves efficiency and reduces costs at the same time.

Dishwasher temperature probes can be placed inside

Visit www.thermometer.co.uk for details.

Sustainable Resources

How Can UK Hospitality Businesses Become More Sustainable?

By Rob King, CEO and co-founder, Zedify (www.zedify.co.uk)

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 industry 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 services, while Rebound research shows that 87 percent of consumers want a sustainable delivery option.

So in the face of economic uncertainty 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 start 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 partnering with companies like Again which has developed the technology 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 vehicles entering central zones, now is a good opportunity to review how regular bulk deliveries from suppliers are arriving at your venue.

Consider collaborating with other food and drink businesses to make use of micro-consolidation centres where suppliers can drop off in bulk and can fulfil smaller and more regular deliveries to your business. This is a smart way to influence the footprint of your supply chain and have a positive impact on local air quality.

ADDRESS THE LAST MILE Consider what happens once your products leave your kitchen or warehouse. How are they arriving at your customer’s doorstep? Many food and drink businesses are addressing food sourcing and sustainable waste management, investing in making their products and services more sustainable but this means they often forget this last step.

The last mile is a highly polluting part of the supply chain and with the huge rise in subscription based food businesses, direct to consumer goods from the likes of breweries and coffee roasteries, as well as a general rise in deliveries post pandemic, increased van journeys in our cities is having a big impact on air quality.

So consider more sustainable carbon saving delivery options, including cargo bikes, which slash carbon at the source, making any business model inherently more sustainable.

THE FUTURE By integrating these sustainable practices, hospitality businesses can not only reduce the environmental impact of their operations, but also appeal to increasingly environmentally conscious consumers who are prioritising businesses who not only have sustainability at their core, but who can prove the effectiveness of their environmental policies.

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Sustainable Resources

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

Phrases such as ‘sustainable’, ‘net-zero’, ‘eco-friendly’ and ‘green’ are used everywhere, but what do they mean? To many consumers those words all mean the same and ultimately mean ‘good for the planet’. Consumers place trust in the claims made by businesses, so it’s important to get green claims right to protect your reputation and avoid visits from regulators.

Whether it’s beer that claims to be made using renewable energy, or a restaurant using local sourced ingredients, it’s clear that green sells. Even in the restaurant sector 7 out of 10 Brits believe that restaurants should be more sustainable (Source : Belu and Wateraid). Younger consumers in particular care about the environment with 69% of Generation Z consumers willing to pay more for sustainable products (Source : Statista) . Even during a cost-of-living crisis that’s affected the hospitality industry, consumers are still looking for green ways to spend their money. As retail guru Mary Portas puts it 'Every £1 spent is a vote for how we want to live' Businesscompanion.co.uk is a free government backed website, written by trading standards professionals, that helps you comply with consumer protection law, which includes green claims. This will help ensure that your green claims around your food, drink, and even the way your business operates will be legal. On the site you’ll 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.

Riso Gallo - Sensationally Sustainable!

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 understand the difference between various definitions, such as sustainability, Eco designed and carbon footprint. Our free net zero guidance on businesscompanion.co.uk can help you • Make sure that every green claim you make can be backed up by evidence.

• As a professional you may know the meaning of green terminology such as ‘sustainable’, ‘environmentally friendly’ and ‘net-zero’, but most consumers don’t. Consumers will appreciate an explanation of how and why your product or service is green, and it will help you comply with the green claims code.

• Don’t be afraid to challenge your suppliers on their environmental claims.

• Familiarise yourself with the Competition and Market Authorities Green Claims Code • If you need further information, or want to check if your products or services comply then download your copy of the free Net Zero guide available on www.businesscompanion.info/focus/net-zero-forbusinesses Net zero for businesses | Business Companion www.businesscompanion.info See the advert on the pervious page. innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

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.

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

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.

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

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

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

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

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 certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk

FUSION - The Easiest Way To Becoming More Sustainable Designed for the fast food industry 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 brewery chains planning new buildings or a move from gas-fired systems to electrical alternatives in existing properties.

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 FPI32 monobloc heat pump which is especially efficient at lower temperatures. Using the heat pump to preheat cold water reduces the electrical demand on the boiler by as much as 30% delivering operational savings and reducing carbon emissions by up to 71%. The boiler tops up system heat to commercially safe operating temperatures (+60°C). Used in a sealed ‘primary’ loop the electric boiler heats the same

water continuously, this has the added advantage in hard water areas of effectively eliminating limescale issues.

The two heating technologies are smartly balanced by Adveco’s bespoke controls, which ensure efficient operation and, by reducing demand on the boiler, extends the operational life span of the system. Separately controlled multiple immersions within the boiler offers immediate system resilience, but this can be further extended with the addition of an extra backup immersion (FUSION-Eplus & FUSION-Tplus) when provision of hot water becomes business-critical. This ensures there is no single point of failure within the system, and enhanced controls provide automated engagement of the immersion backup to guarantee hot water supply, whilst SMS output advises building managers of any fault scenario.

The focussed development of FUSION in 2023 earned Adveco an Innovation Award, as well as a Commercial Heating Product of the Year accolade.

Discover how FUSION can help your business embrace sustainability today. https://adveco.co/ See the advert on page 11 for details.

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.

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.

Extensive Hotel Experience

‘‘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.’’

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…

Why Voltage Optimisation 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%.

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.

For a free energy audit of your energy spend and quote please contact: Josh Connolly, Marketing Communications Manager

01625 469 011 josh@powerdown220.co.uk www.powerdown220.co.uk

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CLH Digital

Food Safety

Issue 204

Diners Offered Allergy Lifeline A woman who developed a life-changing service for allergy sufferers after her friend was served nuts, is hoping it will help save thousands of others.

Juliet Moran, the founder of AllergyMenu.uk created the service following an incident where her friend almost suffered a severe allergy 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 allergies customers 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 AllergyMenu.uk will be a life-changing addition for those eating out.

It also helps restaurants streamline their booking services by flagging any allergy 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

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 chart with all the allergen information on but 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.

“Everytime I speak to users of our service, their only frustration is that not every 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://allergymenu.uk/

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining Are You Natasha’s Law Compliant? Many Still Aren’t YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE In the bustling world of food service, where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital partner in allergen management and compliance. Our cutting-edge kitchen management software simplifies the complexities of serving 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 importance 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 served 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 dietary needs, ensuring a safe and enjoyable dining experience for everyone. 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 entry 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 Serving 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 culinary experiences. Embrace the future of kitchen management with Kafoodle, where safety meets efficiency.

Visit www.kafoodle.com or see the advert on this page for details.

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 allergy, 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 report also revealed the most common reasons for non-compliance in the sample. In a quarter 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 part of a turnkey menu-management system from one of our partners.

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 artisan 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 service.

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, preservatives 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 certification. 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 Sharer portion – serves 2-4 This dish combines the playful shapes and satisfying crunch of Seasoned Twister Fries, mouthwatering, crispy Southern Fried Chicken or Cajun Chicken, the creaminess of avocados, and the zing of jalapeños and fresh coriander, all brought together with the delightful flavours of tangy burger relish and cool sour cream. Add this simple sharer to your summer menu and give your guests a taste of Mexico!

INGREDIENTS • 500g Lamb Weston Seasoned Twister Fries • 2 Avocados; peeled, seeded & diced • 4 Southern Fried Chicken/Cajun Chicken fillets, sliced • 100ml Burger Relish • 75ml Sour Cream • 40g Jalapeños, sliced • 5g Chopped Fresh Coriander

INSTRUCTIONS 1. Bake or fry Southern Fried chicken fillets according to instructions 2. Fry Lamb Weston Seasoned Twister Fries at 175°C (350°F) for 3:15 mins, with a shake after 30 seconds of frying 3. Peel, seed, and dice avocados. Set aside.

4. In serving bowl, layer Seasoned Twister Fries, Southern Fried slices, and diced avocados 5. Drizzle with Burger Relish and Sour Cream 6. Sprinkle sliced jalapeños and garnish with fresh chopped coriander

A Much-Needed Evolution For The Kitchen Hailed as a ‘much-needed evolution for the kitchen’, LittlePod’s natural vanilla paste is used by professional chefs across the UK and all over the world.

Founded in 2010, the East Devon ingredients company is preparing to celebrate its 14th anniversary this year.

To mark the occasion, Janet Sawyer MBE BEM – LittlePod’s Managing Director and Founder – is on a mission to discover how those chefs who use the company’s most-popular product keep it real in their kitchens.

“Do you use LittlePod? Please get in touch, tell us your story and share news of how you use our vanilla and other natural products,” Janet said. “In 2014, Stephane Delourme joined us to mark National Real Vanilla Day, an occasion that has since become International Real

Issue 204

CLH Digital

35

More Twists, More Taste, More Profit!

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 effort 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 serve them alone and capture the imagination of a nostalgic classic for consumers. Children and young families love the fun and entertainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive.

Lamb Weston’s Twisters are also a Chef’s secret weapon. Not only do Twisters give guests extra experience, but did you know that they also yield 15% more portions per kg*? This means that for every 100 portions sold of regular fries, Twisters delivers an extra 15 portions per day – this means an additional 3,000 extra portions per year! There’s also a shorter cooking time, resulting in less energy consumption too.

Lamb Weston’s UK Marketing Manager, Craig Wescott, says: “We are really proud of Twisters at Lamb Weston and we are all very excited to launch our first global marketing campaign this March. Twisters are a fun, exciting classic and offer a unique experience which consumers and operators alike are bound to love. My favourite Twisters recipe is our ‘No Nacho’ Mexican sharer, but there are so many ways you can customise them – have fun!” * Lamb Weston study: From 10kg of product Private Reserve 9x9 the yield is 64 portions compared to 74 portions of Seasoned Twisters. Average weight per portion: Private Reserve 9x9 106g vs. Seasoned Twisters 101.9g Visit www.lambweston.eu for more information

Vanilla Day, and one that we still celebrate each year on October 17th. Stephane told us how he loves to use LittlePod’s 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 support 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 portion control and reducing wastage.

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

“I love using LittlePod; every chef should have it,” added Peter Gorton, 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

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CLH Digital

Spirits and Mixers

Issue 204

Resilient Scotch Whisky Industry Reaches £5.6bn Global Exports Despite “Challenging” 2023 The Scotch Whisky Association (SWA) has released global export figures that show the value of Scotch exports topped £5.6bn in 2023.

The equivalent of 1.35bn 70cl bottles of Scotch Whisky were exported last year, equating to 43 per second.

The figures, released today, show a decrease on 2022 exports for both volume and value, which the industry says was a “bumper” year for exports 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 exports, with robust growth on pre-pandemic numbers. Exports 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 support 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, supported record value exports 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 cohort of consumers, with double digit growth in China and Singapore on 2022.

G&Tea - Adventurous Spirits stockists and always happy to offer ongoing social media support and in store events and tastings to help our stockists sell lots of lovely spirits”

Local spirits producers G&Tea have had quite a journey since they started just over 4 years ago in Liskeard, Cornwall. They have grown to having a range of award-winning gins, including Great Taste, British Food Awards, London Spirits Competition and multiple Taste of the West Gold awards as well as launching a new partner brand Passenger which houses their hand-crafted vodka and rum range.

G&Tea have two main options on bottles including 50cl and also a newly introduced gifting size at 20cl so no matter the budget the range is accessible and can be enjoyed by all.

With contract distilling offer for clients to have their own brand range of spirits and events thrown in for good measure, the team at G&Tea are certainly flying the flag for the South West and growing from strength to

G&Tea have over 12 products now across the two brands and some exciting new blends coming out in time for 2024 season.

“We have stockists nationally now and even some over in Europe but always keen to have more people join our growing G&Tea family” said General Manager Kim “we have some fantastic offers for new

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 export region for Scotch Whisky for both volume and value, with France once again becoming the industry’s largest volume market – a position briefly held by India in 2022.

Exports 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 industry’s calls for a trade agreement which lowers the 150% tariff on Scotch imports into India, which would lead to significant export growth to the market.

The United States, which has long been Scotch Whisky’s biggest market by value, saw a sector-wide fall in exports of 7% compared to 2022, and 8.5% on 2019, to £978m. Industry 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 category. Last year saw companies manage stock levels within market following restocking in 2022, and the industry expects the short-term export 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 export figures come a month on from the industry’s latest economic impact report, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7.1bn annually, supporting 66,000 jobs across the UK. Mark Kent, Chief Executive of the Scotch Whisky Association said: “Scotch Whisky has once again shown its export 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 industry 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 story cannot be taken for granted. We need to see more tangible support from government both at home and in our priority markets in order to continue to grow our export numbers, and the resultant investment, employment and economic benefits that come with that.

UK Government Minister for Exports Lord Offord said: “Scotch Whisky is a major UK exporting success story contributing billions of pounds to the economy and supporting thousands of jobs.

“We want the UK to be an export-led economy and reach a trillion pounds of exports a year by 2030. It’s fantastic to see whisky exports 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.”

Rum and Reggae: Our Adventure So Far 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 effortlessly capture the heart 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 advert on the front cover for further 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 preservative-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 zingy 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 comforting 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 comforting and invigorating.

Why Choose Our Products?

• Allergen-Free & Preservative-Free: Ensure peace of mind for your customers with our clean label cocktails.

• Innovative Flavors: Stand out from the crowd with distinctive flavor combinations that are sure to captivate.

• Convenience: Streamline your bar operations with readyto-serve canned cocktails that maintain the integrity of freshly crafted drinks.

• Versatility: Appeal to a diverse clientele by offering 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 partners. 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 support, our team is here to assist you every step of the way.

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

Cheers to success and innovation!

Spirits and Mixers

Issue 204

CLH Digital

Renais - Cultivated in France, Distilled in England 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 history of working for over a decade in the drinks industry, they founded Renais gin.

Luxury gin brand Renais, founded

by Alex and Emma Watson, promises to bring an elegant taste of Northern France’s wine region to the UK. Renais has a contemporary 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 Northern France.

Renais is a bold and vibrant gin, with an incredible story and flavour profile, combining both modernity and heritage in a beautiful bottle.

Designed to be enjoyed both neat, and in stirred-down classic cocktails such as the martini, long and refreshing cocktails like a spritz or in a classic G+T. Renais has a collection of suggested serves, including The Emma, Bees Knees and Terroir Martini.

The Spirit has been created through grapes salvaged from the wine making process, pressed Grand Cru grapes, local terroir, and a selection of natural botanicals. Renais is a product of two generations of the

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 Northern France’s finest Grand Cru vineyards and other all natural botanicals including linden flowers, cubeb berries and acacia honey.

See the advert on this page for details.

Mutiny Island Vodka has Arrived in the UK Mutiny Island Vodka was created by award winning chef Todd Manley in the beautiful island of St Croix. Mutiny Island Vodka unleashes an unforgettable taste that is distinctive, clear and clean. A true island vodka with a luxurious smoothness that takes you to the trade winds and blue waters of its island home.

We support the global community throughout our value chain with environmental initiatives, employment and retention, responsible agriculture processes, supporting breadfruit as an ingredient and food crop, and with great flavor and fun.

‘exceptional spirits that set the standard in their categories’.

Founder Todd Manley said, ‘Breadfruit with its rich history 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.

In April 2022 Mutiny Island Vodka was awarded a Gold Medal at the San Francisco World Spirits Competition. The Gold Medal recognises

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 Margarita 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.

rahul@pergoladrinks.com www.pergoladrinks.com

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

37

Kitchen Equipment and Fit-Out

Issue 204

CLH Digital

39

Don’t Pay for a Dishwasher – Pay per Wash Get a top quality Winterhalter glasswasher or dishwasher, with no up-front cost and no contract Winterhalter will take account of the money you’ve spent through PPW to discount the purchase price. Or, if business booms, you might decide to stick with PPW, but swap your machine for a larger one.

A quality dishwasher or glasswasher won’t just deliver sparkling clean results, it’s also going to reduce running costs, save staff time and, because it’s reliable, ease staff stress. The only downside is the up-front cost – but not anymore.

Pay Per Wash (PPW) is Winterhalter’s innovative finance scheme. There’s no need to buy a dishwasher: the company provides a top quality model for free.

Pay Per Wash covers the machine, the cleaning chemicals AND servicing. All you do is buy wash credits (online or by phone), then load the machine with the dirties and push the button.

Pay Per Wash takes away all the headache of warewashing. No need to worry about servicing or ordering chemicals, Winterhalter take care of all that. It’s a truly flexible solution that’s ideal if you’re on a tight budget but still want the best that money can buy!

Want to find out more? Just visit winterhater.com/uk-en and click on the finance tab.

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.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

PPW is available on Winterhalter UC (undercounter) and PT (passthrough) machines, all of which, as well as delivering top notch results, have energy 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 can give it back any time. Alternatively, if you decide to buy the machine,

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify,

measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Temporary Catering Facilities For Events & Kitchen Refurbishments Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

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

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

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mkhire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Equipment and Fit-Out Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves 40

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The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd. Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both

Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

See the advert on page 8 for details

The New DrainMinor C (Combi Oven Pump) Caterquip Ventilation There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing.

Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

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

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

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

It looks like the New DrainMinor C is a real winner!

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

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

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Hospitality Technology

Every Minute Counts!

In the fast-paced world of dining out, every minute counts. That's where restaurant pagers come in, revolutionising the way we experience meals. Gone are the days of idly waiting for your name to be called or constantly checking with the host. With guest pagers, customers are empowered to make the most of their time, enhancing their overall experience.

Restaurant customer pagers are compact, wireless devices that alert customers when their food is ready for collection or their table is ready. The latest Matrix Customer Pagers from Pager Call Systems offer a sleek design with IP68 waterproof pagers.

With the Pager Call Systems Server Call wait staff

paging system your staff can be recalled to the kitchen to run food the moment it is ready, no more lingering in the kitchen, staff can spend their time front of house serving tables & looking after diners.

From bustling urban eateries to take away restaurants, restaurant pagers have become a staple in the industry, streamlining operations and delighting customers. With their convenience and effectiveness, it's no wonder that more and more establishments are utilising paging systems from Pager Call Systems to enhance their guests' dining experience.

Call 0800 774 7320 www.PagerCall.co.uk

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Hospitality Management Software with All the Functionality at a Fraction of the Price Hop is an all-in-one, cloudbased Property Management System that has been expertly developed by hoteliers - with you, your team, and your guests in mind. At Hop, we aim to deliver an easy-to-use, reliable, and affordable system that will significantly increase revenue through increasing direct bookings, reducing time spent on additional admin, whist also making your guest's experience seamless.

With Hop you can optimise your reservation workflow and enhance your analytics. Our integrated system includes a robust commission FREE Booking Engine, a versatile Channel Manager, Event Management functionality to manage your events from initial inquiry to post event feedback and advanced Revenue Management capabilities which can be paired with several products in our software suit.

Hop is designed to meet the needs of various property types including independent hotels, hotel groups, self-

accommodation including lodges, cottages, apartments, and caravan parks as well as student accommodation… If you have a room to sell Hop has a solution to help you achieve your goals!

We continually push the boundaries, always sourcing the latest integrations and leading industry trends to stay at the forefront, ensuring that our clients receive the finest experience. Our commitment to excellence means we only partner with the elite to offer comprehensive integrated solutions for Epos, Gift Vouchers, Accounting Software, GDS, Channel Managers - Siteminder and Synxis, Guest Review’s & Spa’s and more!

To find our more visit www.hopsoftware.com, or email sales@hopsoftware.com to arrange a demo and find out how we can save you money without compromising on quality.

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships.

Customers will also feel more relaxed knowing that their cards are safe.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR. CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits. That's why over 5000 venues trust CardsSafe to manage their

customer food and drink tabs and leisure facility hires. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system.

Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

CardsSafe is affordable too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers.

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Facilities Maintenance Visibility, Cost Control and Improved Compliance manpower. An automated invoice validation process reduces the burden of invoice review, while legislative compliance reporting identifies actual compliance levels and PPM needs, based on what clients should have, not just what they have.

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 proprietary Bluetooth technology can replace QR codes for more accurate data.

One of the key advantages of CAFM Systems is the ability to systemise and reduce client administrative input. However, this should be accompanied by a level of client oversight and review. Ostara's built-in auditing process allows clients to audit invoices based on specific criteria and sample size.

Further cost control options include replacing fixed cost quotes with estimates based on agreed rates, time, parts, 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 parts used.

Finally, one of the key applications and benefits of a CAFM system is client ‘buy in’ to the process and world of maintenance. Ostara’s self-service portal and mobile app enhance client involvement and job information capture, improving the maintenance process. All work order information can be captured, including all email chases and notes, resulting in clear job history in one place.

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.

info@ostarasystems.com

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

www.ostarasystems.com

Let’s talk. Contact us on: +44(0)844 880 2582

WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS Revolutionary technology 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 service, 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. Every single waiter or waitress can serve 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 service, efficient ordering, and lightening quick payments from any location within the venue.

WaiterMate empowers every waiter or waitress to serve 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

in the palm of their hand. Better service means better tips and a better customer experience.

With one client, WaiterMate helped their bartenders 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 bartender generated a maximum of £1,500 worth of sales per evening. With WaiterMate, that increased to £2,700. It’s a truly revolutionary 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 reports, for easier staff management, easier data-based decision making, improved service 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 reporting for informed decision making.”

Multiple site management is also covered. Each venue can be reviewed independently or the whole property 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 Delivery 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. Everything 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.

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AI and Tourism: Transforming Customer Experiences

By Fritz Oberhummer, VP of Travel & Hospitality, Intellias (https://intellias.com/) 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 support cases or look up relevant information for agents. More advanced AI use cases include end-to-end customer issue resolution, voice-based support bots, and customer support.

AI in tourism can increase support 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

Because travel is an inherently human-centric experience, tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industry. But the sentiment is shifting.

AI models are very efficient at analysing data — and the travel industry has deep data troves. By using algorithms for advanced data analytics, industry players can reach more customers, elevate service levels, tap into new revenue channels, and increase operating efficiencies. Let’s take a look at how this revolutionary technology 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 short, 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

ChatGPT has turned out to be a very 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 repertoire 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 transportation 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 services in between.

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 properties 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-party 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 artificial intelligence system.

Partnering with a technology consultancy with expertise in AI can help ensure a responsible AI system guided by a strategic approach is implemented.

At Virgin Hotels, guests are greeted by Lucy — an in-app virtual 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 service or ask about any details regarding the stay. Lucy is a capable concierge because it integrates directly with: Virgin’s property management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smart system for controlling every appliance in the room; and guest MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations.

We do this by combining high-quality software and cutting-edge EPOS technology.

MCR Systems

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on the back cover

SumUp Launches End-To-End Product Package For Quick-Service Businesses Kitting out your business with tools that support your staff and satisfy your customers improves the flow of your venue. SumUp has launched an all-in-one setup for quick-service businesses that transforms how these businesses operate. The quick-service package includes a range of solutions for coffee counters, takeaways and everything in between, with huge savings on hardware, software, transaction fees and more.

Each included product optimises a different customer or staff touchpoint, simplifying orders and payments, reducing queues and relieving staff—especially during those busy periods.

POINT OF SALE PRO One POS solution for all of your daily tasks.

SUMUP KIOSK Customers order and pay freely, while your team focuses on the food.

SOLO CARD READER Never miss a sale with reliable payment acceptance.

KITCHEN DISPLAY SCREEN Give your kitchen staff the boost they deserve.

Point of Sale Pro, SumUp’s most extensive POS solution, is the central hub within this package. Made up of easy-to-use hardware and software, staff can take orders, accept payments and make important changes in a few clicks.

The POS system provides valuable insights through data and reports, and is integrated with tools like Uber Eats, Deliveroo and Xero—ensuring businesses have everything they need in one place.

Orders can also be accepted via SumUp Kiosk, a selfservice terminal where customers order themselves—

reducing queues by up to 50%.

When it comes to payments, kiosks have an integrated card reader so customers can pay right away. The package also includes a Solo card reader, which can be used to accept flexible payments with POS Pro. All orders—including those from delivery apps—are synced with the kitchen display screen, a separate display that supports staff by organising orders on-screen in real time.

With these solutions, SumUp provides an ecosystem of tools that work seamlessly together at an accessible cost.

All of these individual products can now be purchased as the quick-service package, priced at £599 (instead of £1,929).

Software costs are reduced to £59 per month (instead of £118) and card reader transaction fees are discounted to 0.99%. These fees are guaranteed to never be increased.

Businesses can access their daily earnings made via SumUp the next day at 7am—even on holidays and weekends.

Talk to the SumUp team +44 20 3936 1981 www.sumup.co.uk/qsr

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The Impact Of Weather On Consumer Buying Behaviour For Picnic Benches

In the bustling landscape of the UK outdoor furniture industry, 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 heart 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 every piece becomes a part of the evolving narrative of the outdoor experience.

Domestic & Trade Handmade Garden Furniture From MG Timber SGM Recycled Plastics Ltd.

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 the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a highquality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessi-

ble picnic tables. MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

LeisureBench Ltd, is proud to introduce its new sister company SGM Recycled Plastics Ltd. Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology.

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee.

Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money.

Our new website www.sgmrecycledplastics.com has automated muti-buy discounting.

Discounts start from as little as two of the same product for exceptional value. We believe we are the most competitive in the market.

Our in-house design team can design bespoke products for our clients and no job is too small or too big.

Customer service is key to our success.

We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. SGM T: 0333 0112314 Calls charged at local rate.

E: support@sgmrecycledplastics.com SGM W: www.sgmrecycledplastics.com

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Leading the Way in Table Numbers & QR Code Labels Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector. With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs. These meticulously crafted items serve as invaluable tools for modern establishments, seamlessly integrating technology into their service offerings.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction. Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

At Brunel Engraving, quality is paramount. Our ISO9001 accreditation ensures that every product meets stringent standards of excellence, reflecting our

unwavering commitment to customer satisfaction. Our reputation for reliability and superior craftsmanship is further underscored by the continuous stream of 5-star ratings we receive on Trustpilot.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment's operations and elevate your guest experience.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from

UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

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

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Banners from HFE Signs: The Immediate Impact Advertising Solution In the fast-paced world of advertising, 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 advertising game with its high-quality banners and online library. These banners are not just any ordinary form of advertisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly. This article delves into why HFE Signs banners are considered the best form of advertising 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

vibrant and visible come rain or shine. The use of high-resolution printing technology guarantees that every 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 library for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective advertising 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 library provides a wealth of creative con-

Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point.

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again.

At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable floorspace, both kerbside and in

any garden areas you may have.

All our products are made-tomeasure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from. Take advantage of accessories such as lights and infared heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing.

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard.

Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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

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!

CUSTOMISATION AT ITS BEST

PROVEN TRACK RECORD OF SUCCESS

One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design support they offer. Understanding that every business has unique advertising needs, HFE Signs provides a bespoke service that allows businesses to tailor every aspect of their banner, from size and design to maximise your message.

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 reported 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.

RAPID TURNAROUND TIMES In today’s fast-moving market, timing can be everything.

HFE Signs stands out for its rapid production and delivery times, ensuring that businesses can launch their advertising campaigns without delay. Order your custom banner today for delivery tomorrow! (weekdays)

COST-EFFECTIVENESS Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness. Compared to other advertising 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 Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of 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 Transport 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

CONCLUSION In the competitive landscape of advertising, HFE Signs banners emerge as the clear winner for businesses seeking immediate, effective, and cost-efficient advertising 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 advertising 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.

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 important 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 worthwhile experience. Call the team on 0121 773 2228 now.

Outdoor Spaces

Spruce Up For Spring Spring is here and it’s time to start preparing for more customers. After a long winter, people will be looking for comfortable outdoor spaces to enjoy. Here are some top tips on how to prepare your space so it’s ready to welcome more customers.

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ACCESS Make sure all of your outdoor hospitality areas are easily accessible with clear signage and obvious entrances and exits. It’s also important to make sure that all routes are hazard free and accessible for customers using mobility aids like wheelchairs or crutches.

ATMOSPHERE

Your customers care about comfort. Ensuring you have the right type of furniture for your customer type is essential. For example, if you’re primarily welcoming the older generation you may want to consider investing in dining

Villiers designs and creates beautiful furniture and works of art. Built with the finest materials and superb craftsmanship, pieces are individually made to last more than a lifetime.

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters — launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes. Designed to breathe new life into external spaces, the materials are chosen so they can evolve with time and exposure to the elements – each unique to its surroundings.

Every Villiers piece is made to order, whether working to an existing design, or a oneoff bespoke commission. Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look.

With well-honed artisanal skills, Villiers combines traditional methods and machinery with modern tools and technology. One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral part of the production process –

Make the most of your outdoor space with 5% off our maintenance free furniture! Are you tired of constantly maintaining outdoor furniture? If so, invest your money in furniture you can rely on. Here at TDP we know the hospitality industry has been hard hit by financial challenges in recent years and budgets are tight, so that is why our furniture is maintenance free and built to last!

Designed to withstand heavy use and harsh weather conditions, the hard-wearing recycled plastic is resistant to cracking and warping. TDP furniture does not require any additional maintenance or treatments, meaning you can buy them once and they will last a lifetime. Perfect for a hospitality environment, our furniture is easy to sanitise with standard cleaning products. Unlike timber, our products do not remain damp. With just a simple wipe, they are ready to use, meaning happier customers and more use for your out-

A dry day during early spring is the best time to carry out any cleaning and maintenance tasks. It allows you plenty of time to get your space looking great before the busy period. It also gives you time to make any necessary repairs or invest in new furniture if necessary.

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tables with armchairs. Whereas bar stools and poseur tables are suited to a younger audience.

Woodberry have recently launched a new range of stylish dining benches with backrests. These offer additional support and comfort and are ideal for customers of all ages.

What kind of atmosphere do you want to create for your customers?

Using feature lighting and furnishings such as cushions and blankets to enhance the atmosphere of your outdoor areas will encourage your guests enjoy the space for longer and become frequent visitors.

Woodberry offer a wide range of outdoor furniture and can advise you on what would work hardest for your venue and customer experience.

Call: 01926 889922 Email: mail@woodberry.co.uk Website: www.woodberry.co.uk

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Beautiful and Functional TDP Sustainable Furniture an ancient metal working skill that they are keen to keep alive through the specialist expertise of the team.

Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture, each designed to complement elegant and aesthetic interiors. Villiers has built an outstanding reputation over 30 years, with classic and contemporary pieces displayed in the finest hotels, private residences, yachts and luxury spas across the world.

Villiers will be exhibiting at Landscape, the industry trade show at NEC Birmingham, 27th and 28th

September 2023.

The new collection of planters are currently displayed at the flagship Linley store in Belgravia. You can view a selection of sculptures and furniture online at www.villiers.co.uk and keep up to date with the latest designs and works in progress on Instagram @villiersfurniture.

For enquiries and further details about Villiers, please contact the team at hello@villiers.co.uk or telephone 01799 516680.

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL AND FUNCTIONAL You can view a selection of sculptures and furniture online at

www.villiers.co.uk Contact the team at hello@villiers.co.uk or on 01799 516680

side space. TDP is one of only 15 organisations to be recognised with a Kings Award for Enterprise in Sustainable Development. We are passionate about sustainable production and are committed to using recycled materials to minimise waste, and so far, have saved over 4,500 tonnes of plastic waste from landfill.

Our extensive range includes a variety of colour choices, to complement your branding, along with options to personalise the furniture by incorporating your name and logo with plaques or engraving. In addition, if you use a numbering system for food orders, the tables can be numbered accordingly. TDP has you covered with outdoor furniture that will not let you down. Call us now on 01629 820011 and get multibuy discounting or head to our website www.tdp.co.uk and use our promotion code – Hospitality24 - for 5% off (valid until 30th April 2024).

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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 started 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 delivery in the UK, that every aspect of the business is conducted in the most ethical of ways.

Seeing obvious shortfalls, Margaret set about to readdress the balance with Sustainable Furniture. Utilising her large knowledge of the industry she went about procuring products sourced from forestry protected by commissions. These commissions prevent illegal logging from occurring, whilst ensuring re-plantation does.

Logging when undertaken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it. We also support the removal of the roots of trees from previously illegally logged ground so that re-plantation can occur, an essential undertaking to create reusable ground. Incidentally, these now form our teak root tables.

Sustainability means more than just supporting the timber supply chain; we also support 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 support Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, certified 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

Domestic & Trade Handmade Garden Furniture From MG Timber

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 the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

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Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables.

MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of topquality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

Outdoor Spaces

How Can Lighting Create The Right Atmosphere At A Hospitality Venue?

By Mara Rypacek Miller, Managing Director, Industville Ltd (www.industville.co.uk) little pockets and pools of illumination. Ambient lighting is the most prominent type as it sets the mood and overall atmosphere of a space, whilst providing a room with sufficient lighting. Task lighting helps guests and staff to accomplish basic tasks like reading the menu in a café or restaurant or applying makeup or shaving in their hotel bathroom for example. Accent lighting can then be used to highlight points of interest in a room such as artwork, 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 important 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 story 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 energy 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 technology making them both practical and stylish.

From the moment guests walk through your door into the reception or entrance, they notice various aspects that contribute towards shaping their all-important first impression; therefore, your choice of lighting can significantly affect the way they view your establishment. Not only will it ensure customers enjoy their experience and ultimately spend more time and money within the establishment, but it will also mean they are more likely to return and give good recommendations to family and friends.

There are three main types of lighting: ambient, task and accent, each adding a different layer to the interior.

To accomplish a well-thought-out, welcoming space, you need to embrace the complete range of lighting sources available and vary the lighting sources to create

If your hospitality establishment is fortunate 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-art hotel terraces to brick, wood, or traditional gardens.

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

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

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MST Auctioneers Ltd Kinedo Launches Stunning NEW Kinewall Panels MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors.

We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Kinedo introduces the game-changing Kinewall panels for the hospitality sector, elevating bathroom aesthetics in hotels, restaurants and pubs.

Boasting 70 unique patterns and colours across four themes—Minerals and Metals, Nature, Patterns and Geometric, and Wood—these panels offer versatile options to match various hospitality design schemes.

Designed for ease of installation and customisation, Kinewall panels come in six sizes, ensuring adaptability to diverse bathroom layouts commonly found in hospitality settings. Crafted from premium materials with a polyethylene core sandwiched between aluminium layers, these panels offer durability and can be effortlessly trimmed on-site to fit specific dimensions.

Manufactured in France by Kinedo, Kinewall panels meet the rigorous quality standards expected in the hospitality industry. Their lightweight construction, weighing just 11kg, facilitates hassle-free handling during installation, minimising downtime.

In partnership with Ideal Bathrooms, Kinedo ensures prompt availability of popular panel sizes and colors essential for the hospitality sector's fast-paced demands.

Ideal Bathrooms stocks 21 designs of the 1500 x 2500mm panels for immediate delivery, while additional options can be ordered with a lead time of four weeks,

providing flexibility to meet project timelines.

Amanda Mills, Kinedo's Marketing Manager, underscores Kinewall's resilience to withstand the rigorous demands of hospitality environments, offering unmatched resistance to chemicals, scratches, and corrosion. With a 10-year warranty and adherence to European quality standards, Kinewall meets and exceeds the expectations of the discerning hospitality sector.

Introducing Kinewall panels marks a significant advancement in bathroom design for the hospitality industry, combining style, durability, and ease of installation to elevate guest satisfaction and enhance overall guest experiences.

Contact Kinedo: www.kinedo.co.uk Call: 020 8842 0033 Email: info@kinedo.co.uk

Welcome The Crowds With Flexible Furniture On Fast Delivery With the Six Nations beginning a busy year of sport, now’s the time to check whether you have enough furniture at your disposal to cater for all the rugby and football matches coming up this year, not to mention all those busy weekend evenings!

Trent Furniture have a great range of chairs that can be delivered to you in super quick time.

Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar. Alternatively, the Hamburg Chair offers comfortable and flexible seating in vintage grey or vintage brown, with its generous proportions and stylish fluted back. Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver? Thanks to its French café origins, Bella is stackable too!

Poseur Tables are also a great bet if you want to create more space for your customers, and many of these are also available on short lead times. The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean.

Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out. And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds.

To find out more about these items and the other great furniture we currently have available on fast delivery (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www.trentfurniture.co.uk

Design and Refit Creating Exceptional Spaces, Empowering Exceptional At Nobis Restaurant Furniture, we believe in crafting beautiful spaces for the hospitality industry that evoke comfort, warmth, and exceptional experiences.

With a transparent, customer-focused, adaptable, and problem-solving approach, our mission is to become the most recognized brand in providing quality furniture that resonates with our core values.

Our target audience encompasses businesses within the hospitality industry -hotels, restaurants, and event venues - who strive to create remarkable environments for their guests. We understand the importance

of tailored solutions, and our commitment to personalization helps build lasting relationships with every client.

Our Mission Is to Curate and Deliver Superior Hospitality Furniture Offerings to Enhance the Experiences of The Education, Office, Outdoor, and Restaurant Sectors, While Fostering a Collaborative, Customer-Focused, Transparent, And Passionate Work Environment That Drives Continuous Innovation and Sustainable Impact.

For further information visit www.nobisrestaurantfurniture.co.uk or call 01733 342 372.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

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

bishment we also offer a complete clearance service.

We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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Design and Refit CONCEPT Bars CONCEPT bars are the UK's leading bar manufacturer - offering bespoke stainless steel bar counter design and manufacture alongside specialist consultation and equipment specification. Our installations can be found at a range of sites including hotels, restaurants and nightclubs, whilst utilising specialist metalwork finishes such as brass, zinc and pewter. Working closely with the operators, designers and owners we can achieve a working bar to the right style of finish and to budget.

We are proud to have worked on some of finest hotels in London, including bars at The Corinthia Hotel, The Langham Hotel, the Radisson Mayfair Hotel and Claridges Hotel.

The ‘World’s best 50 bars’ list regularly includes award-winning CONCEPT designed bars – including Scout, Happiness Forgets, Swift and Artesian,

We also have significant international installations, including at the Sandy Lane Hotel in Barbados, Le Logis Grey Goose in France and the Chan restaurant in Thessaloniki.

In addition, CONCEPT mobile bars offer a full bar service to the function and hospitality sector, with units including mobile coffee counters, mobile deli units and full mobile draught beer bars.

CONCEPT also specialise in the supply of bespoke wine cabinet solutions and have spectacular installations at a range of exclusive hotel and restaurants. Our cabinets include dimmable LED lighting, angled champagne bottle display shelving & wine cellar style shelving, and a range of finishes from matt black to patinated bronze.

With over 30 years design experience we closely follow the latest trends in bar service offers, and with our own bespoke stainless steel manufacturing facility we have the flexibility to quickly adapt to achieve your design. www.conceptbars.com 0300 1246987

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

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With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays With over 30 years experience of bar design tel 0300 1246987 info@conceptbars.com www.conceptbars.com

Design and Refit Healey and Lord Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world. Our extensive range includes urinals, disabled washrooms, sanitaryware and brassware in both traditional and modern styles.

We offer our products in a wide range of finishes including chrome, matt black, satin stainless steel, nickel, polished brass and brushed brass as standard with bespoke finishes available on request.

We also have an extensive range of no-touch wash-

room products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

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Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club, Scott’s Richmond and the Hurlingham Club.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

Tailor-Made Designed Seating For You Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and

fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690.

If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

Classic & contemporary designer sanitaryware & accessories Made in the UK and Western Europe

All products are available from stock

w w w. h e a l e y a n d l o r d . c o . u k Tel: 01603 488709 | E-mail: sales@healeyandlord.co.uk

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How To Attract And Hold On To Hospitality Staff

By Jackie Bedford, CEO, Step Ahead (https://stepahead.co.uk) Every new year brings new hopes for the months ahead. But for the UK’s beleaguered hospitality industry, can fortunes 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 services sector. Businesses are estimated to have lost £21bn in revenue as a result, according to UK Hospitality, with staff shortages leading to reduced opening hours.

Brexit, Covid and the cost-of-living have created a perfect storm for an industry 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 strategy 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 industry and recruitment experts 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 opportunity 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.

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 adverts 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 importance 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 Support your team with flexible training, short courses – like a Level 2 Certificate in Understanding Excellence in Customer Service 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.

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

But there’s more to it. Staff want to feel valued, so discuss opportunities to progress early and clearly, and provide the developmental support to make it happen.

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

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.

EMBRACE DIVERSITY

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

Widen your recruitment net if you’re trying to plug staffing shortfalls, and rethink your hiring requirements

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.

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures. With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers, offering them business opportunities within their chosen industry.

Over recent years there has been unprecedented strain on the hospitality industry, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better service and increased value for money. This has left many skilled professionals seeking alternative career opportunities. Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture.

Stocktake UK's Franchise Offer As part of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors. The franchise opportunity comes with an average turnover of around

Andrew Consterdine, Managing Director, at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector. Our franchise offers people a chance to rebuild their careers within an industry they are familiar with, and with the support of a company that values their experience and skills.

We're not just offering a career; we're offering a completely new way of life."

£50,000 per year, with the company’s top franchise partners earning over £125,000.

For an initial investment starting at £11,999 plus VAT, franchisees will receive comprehensive training, all necessary equipment and a steady flow of leads from Stocktake UK's head office. The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industry.

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction. The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking services to hospitality businesses across the UK. However, extensive stocktaking experience is not required, as full training is provided. This will cover everything from the use of bespoke stocktaking software, developed in-house, to effective business management practices.

Those interested in becoming a franchise partner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website, www.stocktakeuk.co.uk

FOR ALL THE LATEST NEWS AND DEVELOPMENTS FROM THE HOSPITALITY AND LICENSED ON-TRADE SECTORS VISIT WWW.CATERERLICENSEE.COM

Property and Professional

Unique Profitable Business for Sale La Fiesta is a classic twin screw motor yacht. I purchased her ten years ago and have spent most of that time fully restoring her into what she is today. I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe. From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbury and return to Weybridge . She is one of, if not the Prettiest boats on the river. I commenced trading from a cold start without advertising in August 2019 and the business was hugely successful , however I only traded for seven weeks.This because I suffered serious injuries from a road traffic accident which has left me

permanently disabled. Hence the reason for the sale. In that seven week period I turned over in excess of £35,000 with just one other crew member. I am also a Qualified RYA yachting pilot . The boat has everything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Art deco style salon with piano. She is due an out of water survey this coming spring at which point she is being completely repainted. She has enormous provenance, listed on the National historic ships registry , and once belonged to Sir Alex Guinness.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are

57

For further details and contact kindly email www.lafalaise1923@gmail.com

La Fiesta is regrettably for sale.

I can assure a potential buyer that this is a Diamond opportunity not to be overlooked.

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

CLH Digital

PROFITABLE BUSINESS FOR SALE

Why Use a Specialist Hospitality Consultant?

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Issue 204

maximising the labour usage in your business.

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

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

Catering for just four guests at £250 per head for a four course tasting menu inclusive of Champagne, and Paring wines for either lunch or dinner, with just two crew members and a three hour cruise included.

With the investment capital returned within two seasons.

Not to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000. in one week.

The price is £150.000 or nearest offer.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

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

This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

For further details and contact kindly email www.lafalaise1923@gmail.com

T H E W E S T C O U N T RY S P E C I A L I S T S

• Substantial Traditional Freehold Country Pub with Separate Rental Income • Currently Closed but Full of Character & Charm with Outside Terrace & Gardens • Spacious Owners Accommodation • Large Paddock Available for Functions & Weddings • Separate Property Included - Fully Let Achieving £15,500 pa Rental

CONGRESBURY, BRISTOL

SOUTH CORNWALL COAST

CHAGFORD, DEVON

SOMERSET TOWN

Free Of Tie Village Pub/Restaurant

Manageable Character Café & Tearoom

Landmark Inn With 16 Letting Rooms

Stunning & Profitable Business

Tearoom (22), Catering Kitchen

Bar & Restaurant 82+, Kitchens

Impressive Bar & Dining Areas 104+

2/3 Bedroom Owner’s Apartment

Owner’s Apartment, Car Park

Gardens, Parking, Owners Accom.

Easy Daytime Hours, 5 Days A Week

Free Of Tie Leasehold

Excellent Reputation & Reviews

Tremendous Potential

Impressive & Profitable Business

LH £45,000

4850

LH £39,950

2150

LH £69,950

EAST DEVON COAST

NORTH CORNWALL COAST

EXETER CITY CENTRE

Substantial Free Of Tie Inn

Daytime Only Coffee Shop Seating 18 Plus Space For More

Prime Town Centre Location

Stunning High Turnover Business

Impressive & Very Well Equipped

4 Letting Rooms, 3 Bed Cottage

Undoubted Potential

Vibrant Coastal Town

1 Bed Cottage & 1 Bed Flat

City Centre Trading Position

Tremendous Potential

1 Acre Of Gardens, Sea Views

Well Presented Throughout

2164

LH £95,000

4853

LH £45,000

W! NE

4829

Licensed Café, Bar & Restaurant

LH £75,000

GUIDE RENT: £30,000 + PER ANNUM

2163

PRICE: £595,000

REF: 4744

• Licenced Hotel Situated in Quiet Location Close to Beaches & Town • Well Presented Guest Rooms with Recently Refurbished Shower Rooms • Guest Bar, Lounge & Dining Room, Mature Garden & Rear Car Park • Owner’s Private Lounge, 2 Bedrooms, Galley Kitchen, Utility & Office • Genuine Retirement Sale

PAIGNTON, DEVON

FREEHOLD

REF: 4769

PERRANPORTH, CORNWALL

• Stunning 17th Century Traditional Cornish Inn • Less than a 5 Minute Drive from Perranporth and The Popular North Cornish Coast • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen & Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

PRICE: £30,000

W! NE

PRICE: £625,000

NEWTON ABBOT, DEVON

• Renowned Licenced Café/Bistro in Heart of Bustling Market Town • Trading for over 15 years with Considerable Customer Base • Seating 68 with Boho Parisian Style Décor • Comprehensive Catering Kitchen & Prep Area • Open Pizza & Crepe Kitchen

OFFERS IN THE REGION OF £140,000

REF: 4529

LOOE, CORNWALL

SOMERSET VILLAGE

DORSET VILLAGE

Stunning Country Inn & Restaurant

Traditional Pub & Restaurant

Spacious 2 Bedroom Apartment

3 E/S Letting Rooms, 2 Bed Owners

Bar Areas 48+, Gardens 78+

Trading Just 8 Months Of The Year

Bar & Restaurant Areas 82+

3 Bed Owner’s Accommodation

Exceptional Business Opportunity

Commercial Kitchens, Gardens 40+

Sought After Dorset Village

Potential To Develop Business

Impressive Multi-Faceted Business

Profitable Wet Led Village Pub

LH £79,995

2161

FH £525,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4848

FH £495,000

4851

01392 201262 www.stonesmith.co.uk

• Substantial Property Occupying a Prominent Corner Plot • Six Spacious Self-Catering Apartments • Furnished to a High Standard & Fully Equipped • Double Glazed & Gas Centrally Heated Throughout • Ideal Investment or Home & Income Property

TORQUAY, DEVON

FREEHOLD

REF: 4806

NR SALCOMBE, DEVON

PRICE: £99,950

LEASEHOLD

REF: 3684

• Substantial Character Pub with 3 sets of Versatile Living Accommodation • Successful Business with Strong Net Profit, Recently Trading on Limited Hours • 2 Main Atmospheric Trading Areas with Function Room/Skittle Alley • Pretty Private Garden, Roof Terrace & Car Park • Fantastic Opportunity - Would Suit Multi-Generational Family

EXETER, DEVON

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious and Well Presented Five Bedroom Private Accommodation

OFFERS IN EXCESS OF £350,000 + VAT FREEHOLD REF: 4420

REF: 4711

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Trading 11 Months of the Year • Local Repeat Custom with Huge Tourist Boost • Contemporary Interior Design & South Facing Terrace

BISHOPSTEIGNTON, DEVON

Coastal Town Licensed Restaurant

LEASEHOLD

PRICE: £575,000

FREEHOLD

REF: 4721