CLH Digital - Issue #207

Welcome to the latest issue of CLH Digital

For far too long, pubs, bars, hotels and restaurants have grappled, and continue to grapple , with inflation, business rate increases, staff shor tages, increased labour costs, declining footfall, alongside soaring energ y costs and unfair contractual burdens, which have placed undue strain on business viability

The relentless escalation of energ y expenses has crippled many within the hospitality sector We have often repor ted on operators finding themselves locked into fixed contracts, often paying exorbitant rates well above market prices This financial burden not only hampers profitability but has also eroded confidence among industr y leaders Just this week, Michelin-starred chef Tom Kerridge starkly warned that the hospitality sector teeters on the brink of collapse His sentiments reflect the shared anxiety felt across the industr y, where businesses face unprecedented challenges

Ofgem's action, and it should have come sooner, marks a positive step forward Enhanced protections will offer much-needed relief to businesses struggling under the weight of energ y expenses Yet, this alone is not enough

Fur ther positive news is the announcement that hospitality food price inflation has fallen too! It is still alarmingly twice that of retail food inflation, but in this day and age we take our good news where we can find it

Remember this time last year it was a staggering 19% However, now, according to repor ts it stands at 12% whereas retail food inflation is 5% 2 4 times higher for the sector but the trend is downward which is a good sign!

The sector needs much more suppor t and to date we are seeing precious little hope of that One would not think we are going into a general election in the not-too-distant future There is no par ty or politician who even touches on the subject!

We must recognize that comprehensive suppor t is essential par ticularly in regions like Wales

Wales, in par ticular, is facing an uphill battle Recent reductions in rate relief – from 75% to 40% – alongside an actual increase of 5% in business rates, have placed Welsh business-

es at a significant competitive disadvantage Shockingly, the average Welsh pub now shoulders £6,400 more in business rates compared to their English counterpar ts This glaring disparity threatens the ver y fabric of Welsh hospitality, which begs the question was devolution wor th it?

While the strides made by Ofgem are commendable they ser ve as a reminder of the broader challenges that persist

While we do cr y out for government suppor t, is that is what is needed? As opposed to suppor t, which in effect is giving with one hand and taking back with another, it is reduced taxation which is needed most, star ting with (but not limited to), as we know, VAT

We often say that politicians and candidates need to work to earn our vote , so let us keep up the pressure!

Thank you for the positive stories we are receiving too! We regularly receive press releases of openings, refurbishments, awards, celebrations charity events etc and are always pleased to publish them, after difficulties of recent years it is wonderful to share uplifting stares, so please do keep them coming!

I can always be contacted at edit@catererlicensee com

Once more I would ask you to please follow us on X (Twitter), and encourage as many people you know in the trade to sign up to our digital issue fur ther details can be seen at www catererlicensee com

EDITOR

Peter Adams

OFGEM Confirms Greater Energy Protections Following Hospitality's 'Serious Concerns'

(CONTINUED FROM FRONT COVER)

Under the changes Ofgem will from 1 July 2024:

• Expand the Standards of Conduct to apply to all bus nesses of any s ze , rather than just Micro Business consumer s This will give Ofgem power s to take action aga nst supplier s that do not treat non-domestic customer s fairly

• Introduce a new supply licence rule for non-domestic supplier s wh c h requires them to signpost Micro Business consumer s to Citizens Advice and Citizens Advice Scotland, who can offer suppor t and advice when they have an issue

This will also apply to Small Business consumer s from December 2024, subject to the new definition enter ing legis ation Fur ther c hanges , that Ofgem expects to be in place by the end of the year, inc lude:

Expanding the requirement for a contract’s pr incipal terms to c learly display any broker fees from Micro Business consumer s to all non-domestic customer s This will apply to contracts signed on and from 1 October 2024 and supplier s must make this information available upon request

From December 2024, in line with the government’s proposed new Smal Business consumer defin tion enter ing legislation Ofgem will also:

• Update the Complaints Handling Standards to ensure supplier s put in place suitab e comp aints processes for Small Business consumer s and point them to the Energy Ombudsman when a customer does not feel the issue has been resolved

• Implement a requirement for supplier s to only work with Third-par ty Intermediar ies (TPIs), often referred to as broker s , that are member s of a redress sc heme when secur ing Sma l Business contracts This will prov de reassurance to business customer s that they are able to access dispute resolut on sc hemes and get a fair and suitable outcome

Soaring energ y costs have been the single most destructive inflationar y pressure facing hospitality businesses beating down confidence amongst the leaders of Britain s top hospitality businesses, according to a Februar y edition of the Business Confidence Sur vey

A large majority of leaders said wage costs increased (36%) or significantly increased (62%) in 2023, and the same total say food, drink and other bought-in costs rose (48%) or significantly rose (50%), however, leaders also repor ted huge increases in energ y (81%) insurance (80%) and rent (47%)

In September 2022 CLH News cited a repor t by UKHospitality which said average energ y costs as a percentage of turnover have jumped from 5% to 18% between 2019-2022, Adding, that energ y bills now account for a greater propor tion of turnover than rent and rates combined

VERY PLEASED

Following Ofgem’s announcement, Kate Nicholls, Chief Executive of UKHospitality, said: “I’m ver y pleased that Ofgem has taken steps to enhance protections against unfair treatment by energ y suppliers

“UKHospitality and our members have been raising serious concerns about this issue for the past two years and this is a significant victor y in our work to deliver a better energ y market for hospitality businesses

“The lack of protection for businesses was obvious for all to see and these changes demonstrate that our concerns have been heard loud and clear by the regulator

“Extor tionate energ y costs have been a huge restraint on businesses over the past two years and the behaviour of some energ y suppliers exacerbated that already challenging situation

“I hope these measures go some way to mitigating these costs and protecting businesses, but I’d continue to urge energ y suppliers to be proactive in suppor ting their business customers ”

SUPPORTING NON-DOMESTIC CONSUMERS

Tim Jar vis, Ofgem s Director General for Markets, said: "Too many businesses have experienced issues with some energ y suppliers, from difficulty getting the right contracts, unexplained price hikes, and poor customer ser vice

“We’ve worked hard to understand the breadth of issues and where the powers we have to tackle them can be improved These new rules will help ensure businesses get the ser vice they deser ve

“We’ll be speaking to businesses of all sizes as these rules come into force throughout this year to make sure they are being followed by suppliers We’ll also continue to work with government, industr y, and consumer groups to see what else can be done to suppor t non-domestic consumers ”

Ofgem’s new rules come as the government confirms plans to expand its definition of Small Businesses meaning businesses with less than 50 employees and a cer tain turnover or using a cer tain amount of energ y can take complaints about their energ y supplier to the Energ y Ombudsman

NEW RESOLUTION RULES

Under new Ofgem rules, Small Businesses will also be able to resolve disputes about third par ties like energ y brokers with redress scheme providers, such as the Energ y Ombudsman and the Utilities Intermediaries Association (UIA) This was previously only available for Micro Business consumers so the change will give more businesses access to independent suppor t with complaints

The changes being brought in by Ofgem to help businesses result from concerns shared last year about problems including poor customer ser vice and complaint handling from those in the non-domestic energ y market This prompted a joint deep dive to learn more about these issues with the Depar tment for Energ y Security and Net Zero (DESNZ), the full results of which have now been published

More than half of those taking par t in the research (58%) said they were concerned about the impact of energ y prices on their business, with 42% repor ting they were ver y concerned And almost two thirds (60%) of businesses were satisfied with the overall ser vice they had received from their supplier, with 13% saying that they were dissatisfied

The main reasons consumers said they were dissatisfied included the ser vice being too expensive , poor customer ser vice , and poor communication from their supplier

HMRC Best Practice To Help You Sleep At Night

As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www thedirectorshelpline org), for exper t advice and best practice

From cozy rural countr y inns to chic urban eateries, establishments across Britain face a range of fiscal complexities

Brexit uncer tainties and economic shifts loom large Add to the mix the spectre of a for thcoming General Election and it’s only likely we’ll see more upheaval before the end of the year

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate

At The Director’s Helpline , we provide free suppor t to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC This might seem an obvious piece of advice but communication really is key regardless of whether you ’ re in arrears or not If you foresee an issue , then it s best to be proactive rather than hope it goes away

Taking the time to deal with correspondence from HMRC is rarely time wasted (apar t from the frustratingly long time spent on hold)

Maintaining an open and transparent dialogue with HMRC is vitally impor tant when it comes to compliance and mitigating potential risks It also means that you re able to resolve issues and stay informed about changes in tax legislation or repor ting procedures The old saying that “knowledge is power ” has never been more true

One of the complaints we hear most frequently from directors is about the current VAT threshold At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energ y hikes, wage increases, inflation, and the cost-of-living crisis

I’m cer tain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses Investing in extra staff training, for example , would result in better customer experiences all round An uplift in the quality of ser vice across the industr y would be transformational A simple cut in VAT

could quite easily deliver a vibrant and dynamic hospitality sector

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside resor t, for instance , your income is seasonal and often weather dependent Cash flow crises are more likely and it s therefore hard to meet fixed tax obligations throughout the year

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn’t working

Directors often ask which payments should get greater priority Which is deemed most impor tant to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple

Businesses need to prioritise VAT and PAYE debt over Corporation Tax ever y time HMRC will be more open to longer term agreements for tax on previous years ’ profits than collecting VAT

There’s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company ’ s liquidity Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action

Neglecting VAT and PAYE can quickly spiral which is why good, open communication is so impor tant It’s wor th noting that HMRC is not a commercial entity therefore it will usually be the largest and most aggressive creditor

If you can keep an open dialogue with HMRC and show that you ’ re prioritising VAT and PAYE, then you ’ re effectively showing your commitment to financial stability and complying with regulations

Building a strong and credible cash flow is vital to any successful business It’s also a huge tick in the box for HMRC when deciding on pay back of arrears

Few business owners will say that financial compliance – or dealing with HMRC - is stress-free But it’s impor tant to remember that help is available Either by speaking directly to HMRC or taking independent advice

Recognising you need advice is key Seek suppor t early and nip any problems in the bud

Jonathan Cooper is the Founder and Director of The Director’s Helpline The Director’s Helpline provides free confidential suppor t to tens of thousands company director s eac h year on a wide range of issues from general financial information, through to business recover y, restructur ing and c losure

FSA Northern Island Report Shows Children’s Menus Need Improvement

ser ved in restaurants in Nor thern Ireland

KEY FINDINGS OF THE REPORT, WHICH IS TITLED WHAT’S ON THE CHILDREN’S MENU INCLUDE:

• Choice was limited on children’s menus and few healthy options were available

• The most popular children’s meals were fried chicken and chips, sausages and chips and a burger and chips

THE MOST POPULAR CHILDREN’S MEALS WERE HIGH IN ENERGY, SATURATED FAT AND SALT –

• 43% of meals contained more than half the average amount of energ y recommended for 5-year-olds

• 47% of meals contained more than half the average amount of saturated fat recommended for 5-year-olds 70% of meals contained more than half the maximum amount of salt recommended for 5-year-olds Chips were available as a side with 72% of meals on children’s menus while vegetables were available with 24% of meals Families

Discussing the breadth of the research Alexis Gamble , Environmental Health Manager, who represents the local councils in NI that carried out the sur vey said:

“The research incorporated a sur vey with restaurant owners and managers, analysis of children’s menus from restaurants and nutritional analysis of popular children’s meals ser ved in restaurants in Nor thern Ireland

Environmental Health Officers from the eleven local councils in Nor thern Ireland were actively involved in each aspect, conducting sur veys and overseeing the collection of children’s meals for nutritional analysis It was an extensive process, which has generated insight that could be used to inform work to suppor t food businesses to make the food they ser ve to children healthier ” Outlining steps that are being taken to suppor t businesses Professor Susan Jebb OBE, Chair of the Food Standards Agency said:

“I am delighted that the FSA has been able to conduct this important research as par t of our contribution to the NI Obesity prevention strateg y The findings show that work is needed to improve the nutritional quality of food available to children when eating out Encouragingly however most restaurant owners and managers sur veyed saw their sector as having a role in improving children’s diets To suppor t restaurants to do this the FSA has published ‘Healthier catering tips for children’s menus ’ The guidance which is freely available to download provides tips for businesses on inexpensive steps they can take to improve the nutritional value of their children s meals

This is where the FSA’s Catering tips for children’s menus, which accompanies this repor t, is such a useful tool It strikes a good balance between providing food that younger diners may expect to see on the menu but gives guidance on preparing it in a healthier way ”

£3.4 Billion Budget Hangover Hits Hospitality

Significant increases to payroll costs and business rates taking effect today

[1 April] jeopardise crucial investment in the hospitality sector

Failure to tackle costs on hospitality businesses in the Budget means that the financial investment needed to deliver forecasted industr y growth of 6% a year is at risk Almost two-thirds of the sector’s annual £5 4bn investment in growth could be diver ted into paying the new payroll and business rates costs

Increases to the National Minimum Wage and National Living Wage will see the sector’s wage bill increase by £3 2bn As a sector reliant on its workforce employment costs make up over half of operating costs and hospitality pays £40bn in wages and employment taxes

Increases to businesses rates add up to £224m The tax on proper ty heavily penalises community-based businesses, like hospitality

After a collective failure to act in Budgets in Westminster Edinburgh and Cardiff, UKHospitality is calling on all Governments to rebalance the costs that hospitality businesses pay and reduce its cost burden so they can make the investments needed to grow and create communities in which people want to live , work and invest

The impact of an ever-rising cost burden has already been felt on confidence and investment, with openings of licensed premises at their lowest level in three years and two-thirds of businesses not optimistic about their prospects for the next 12 months

THE THREE QUICKEST LEVERS GOVERNMENT CAN PULL:

F i x b u s i n e s s r a t e s – replace shor t-term solutions with a permanently reduced business rates multiplier for

Whitbread, the owner of Premier Inn Hotels, has drafted in advisers to sell around a third of its worst performing Beefeater and Brewers Fayre pubs, according to repor ts

hospitality, leisure and high-street retail sectors at a rate of 30 pence in the pound

E m p l oy m e n t c o s t s – suppor t businesses to introduce the record increase in the National Living Wage by temporarily reducing the rate of employer National Insurance Contributions

V AT – reduce the rate of VAT on hospitality, leisure and tourism to 12 5%, returning to the effective policy during the pandemic and matching the average of our continental competitors

Kate Nicholls, Chief Executive of UKHospitality, said: “Ever y day, hospitality is ser ving Britain It’s ser ving the nation with good food, drink and experiences, as well as contributing £140 billion in revenue , £54 billion in tax receipts and providing three and a half million people with jobs

“All of those benefits to Britain, our lives and communities are put at risk by the £3 4bn Budget hangover hitting the sector today

“Businesses can’t find £3 4 billion easily – that’s the cost of a billion cups of coffee The money that they want to put towards investment in growth will have to be spent keeping their doors open

“Our sector firmly believes in paying people a good wage that reflects their value and impor tance to what we do But we need healthy and profitable businesses to do that, suppor ted by regulation that doesn’t penalise a community-based sector

“Governments across Britain have levers they can pull to help businesses keep ser ving Britain They can, and should, fix business rates, ease employment costs and reduce VAT I would urge them to pull these levers quickly ”

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

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence , digitisation, and predictive analytics are already star ting 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 suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices

SIZE DOESN’T MATTER

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

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents, as it can for large corporates

It means that any changes to payment needs can be met seamlessly –whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution

IT'S ALL ABOUT THE DATA

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

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

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

A 360 DEGREE VIEW

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

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

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

Taking the worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambitions to grow and hopefully thrive in even the most challenging of environments

Some 35 years of experience in suppor ting hospitality businesses of all shapes and

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

Hospitality Inflation Falling - But Still More Than Double The Rate In Retail

Food price inflation in hospitality remains more than double the rate seen in the retail sector despite steady easing over the last 12 months, the new edition of the CGA Prestige Foodser vice Price Index reveals

In March 2023, the level of food inflation in hospitality and retail briefly converged at 19% However, while inflation in retail as measured by the Consumer Price Index has eased since then to 5%, wholesale price inflation for hospitality operators as measured by the Foodser vice Price Index has only fallen to 12% This means inflation in hospitality is currently 2 4 times higher than in retail

Supermarket food inflation typically falls faster than in the hospitality sector due to big retailers’ ability to swiftly pass on reductions in energ y and commodity costs to consumers

These businesses often have more streamlined supply chains and can adjust prices quickly in response to market changes and government pressure to keep food prices stable especially during economic downturns, which can accelerate the deflation process In contrast, hospitality suppliers, with more fragmented and complex operational models, may not be able to reflect cost savings so rapidly

In more positive news for hospitality businesses, the latest Foodser vice Price Index repor ts month-on-month deflation for only the second time in 28 months, and the first time since October 2023 This signals a welcome steadying of markets, but whether it marks the star t of much-needed longer-term stability remains to be seen Year-on-year inflation remains in double digits in eight of the ten categories of the Index with Oils & Fats the only one in deflation

Shaun Allen CEO of Prestige Purchasing said: “It is positive to see inflation continuing to fall, and it will be encouraging for operators to see that after two years of sharp increases, food prices have fallen month-on-month in five categories It is vital for businesses to remain vigilant to all price movements, both up and down, ensuring food costs accurately reflect the changes in the market ”

James Ashurst, client director at CGA by NIQ, said: While the steady relaxation of foodser vice price inflation has been ver y welcome for hospitality businesses, it is frustrating to see it still hovering so far above the rate of their counterpar ts in retail Hospitality has dealt well with the inflation crisis but has inevitably had to pass on higher costs to menus, which in turn compromises consumer spending We will hopefully see more easing over the spring and summer, but for now the trading environment remains challenging ”

Restaurant And Hospitality Sector Unite To Raise £370K To Fight Hunger

Last year the hospitality industr y raised an incredible £373,671 for Action Against Hunger, the international charity dedicated to stopping life-threatening hunger in its tracks

Since the campaign’s inception 12 years ago, the hospitality sector has fundraised a phenomenal £4 1 million in total for Action Against Hunger, which is enough to treat more than 73 000 children suffering from life-threatening hunger

Ever y year as par t of the Love Food Give Campaign, hundreds of par ticipating restaurants ask diners to turn their love for food into a charitable donation By adding an optional £1 to the bill restaurant-goers have made a major contribution to Action Against Hunger’s effor ts to predict, prevent and hunger in 55 countries around the world

A single pound is enough to buy a day’s wor th of therapeutic food for children suffering from severe malnutrition, and the money raised will suppor t thousands of children and communities facing life-threatening hunger across the world

We re blown away by the generosity of our par tner restaurants and their customers, who have helped push the Love Food Give Campaign over the £4 million mark since the campaign began 12 years ago It comes at a vital time , with conflict, the climate crisis and economic shocks continue to drive more and

more communities around the world into hunger crises,” said Will Morgan-Macleod, Action Against Hunger’s Director of Fundraising & Communications

In 2023, the biggest fundraiser was Manteca in Soho, which raised a remarkable £7,800, while the largest group fundraiser was Hawksmoor with £135,000 The Pig and Super 8 also went above and beyond in their fundraising effor ts this year

In 2023, the UK hospitality sector and their customers faced mounting challenges, including rising energ y bills, the cost-of-living crisis and staff shor tages, making their fundraising effor ts all the more impressive

“Love Food Give Food is one of the high points of our year Par t of the reason we ’ re in business is to be able to make a difference in ways like this and I hope it’s also par t of why staff and customers have grown to love Hawksmoor” said Will Beckett, co-owner of Hawksmoor Restaurants

Looking forward to 2024 the campaign aims to continue its growth nationwide by getting more restaurants involved and to increase the par ticipation of our ambassadors

Action Against Hunger UK is already recruiting new restaurants to take par t in the campaign next year If you are a restaurant interested in taking par t your interest by contacting lovefoodgivefood@actionagainsthunger org

Pubs Facing Increased Pressures From Organised Crime Groups

help tackle this through intelligence sharing

This was the view at the National Pubwatch Conference which took place in Sheffield last month

Dan Davies, ceo of Rockpoint Leisure and current chairman of the Institute of licensing, which is spearheading the regeneration of New Brighton, near Liverpool, said that organised crime groups and gang activity is a problem faced by the licensed trade across the countr y

Davies told delegates that it is a “ ver y complex subject ”

“We have been 15-to-20 years behind some of the American gang culture There has always been gangs in the UK but what we have seen across the last number of years is a rise in a more organised gang activity,” he said

He highlighted issues that have contributed to this rise including urban planning issues where businesses and high streets have ‘failed’ and been replaced with housing

“If you have a place where people just live , and they don’t work and don’t socialise there , they become displaced,” he added

“It can often bring friction and a spiral downwards People just want jobs and oppor tunities All of these things, as well as the economic climate , are the ‘Tinder box’ for more gang activity ”

Davies said that par t of the problem is that youths want a sense of direction and belonging, which see many join gangs But he used this need to belong to make the young people par t of the regeneration of New

Brighton

“We have been char ting the activities they have been doing over the last six years and you can really see if they are given oppor tunities and given the right investment in time and role models, they can take the right path, he said

“They commit crimes but they don’t understand the knock-on effect that can have to themselves, to their families or to any victims and their families as well This is something that is an impor tant topic and it needs to be top of the agenda moving forward We need to work together and find the best practice ”

Davies worked with Inspector Alan McKeon Merseyside police , who was a community inspector dealing with organised crime groups in the Wirral

“My view is that a good licensee is wor th their weight in gold We talk prevention There is nothing better than to have a licensee on board,” he said

He stressed that licensees need suppor t to deal with these organised crime groups, some of whom want to drink in their pubs and licensed premises

Inspector Alan McKeon said that it is crucial for licensees and pubs to share intelligence so incidents can be avoided

He highlighted the murder of innocent victim beautician Elle Edwards who died after being shot in the crossfire of an organised crime attack at a pub in Wallasey Village on Christmas Eve in 2022

Proper Pubs Donates Over 17,600 Easter Eggs To Local Community Groups Across The UK

Proper Pubs, community wet-led division of Admiral Taverns, has successfully collected more than 17,600 chocolate Easter Eggs to donate to communities in need across England Scotland and Wales The Easter Eggs have been collected by customers across its 200-pub wide estate and will be donated to an array of local charities and community groups such as foodbanks, children s hospitals and homeless shelters

Since the beginning of March, each Proper Pub has been encouraged to collect as many chocolate Easter Eggs as possible to make sure individuals, families and children across the UK have a delicious sweet treat to look forward to Ever y pub has chosen a selection of local initiatives to donate to with one pub – The Queens in Bredbur y – collecting over 1,000 Easter Eggs for The Christie NHS Foundation Trust

Mark Brooke , Director of Proper Pubs, commented: At Proper Pubs we have always championed community pubs because we understand the value they bring to millions of people across the countr y Pubs are so much more than just a place to drink and I think this initiative stands testament to that They are the cornerstone of communities across the countr y, providing essential social hubs where people can come together to suppor t one another, and I’m delighted that we ’ ve been able to demonstrate this in action by providing a little treat for those who might otherwise go without

As always, I am so grateful to our fantastic operators and their communities who have come together to make this happen – despite the ongoing pressures of the cost-of-living crisis – and I’d like to thank them for all their hard work and generosity ”

Stella Artois Launches ‘Perfect Serve’

Celebrating The Perfect Pint

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

Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual

From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Ar tois on tap

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

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

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination

The UK’s biggest RTD brand in the on-trade categor y VK has announced a par tnership with charity Ask For Clive, in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers

Founded in 2019, Ask for Clive is a charity that par tners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community The charity notably launched ‘Pub Pride’, to give venues the oppor tunity to celebrate Pride locally

As par t of the par tnership, VK’s has commissioned research on the topic of inclusivity in venues, revealing just how impor tant embracing LGBTQ+ policies are for venues in terms of both customer footfall and spending

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity, with over 70% repor ting feeling safer and more welcome in such venues, and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1]

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom with patrons returning to spend more following a positive experience

The stats also revealed the challenges encountered by LGBTQ+ patrons, and how incidents of discrimination are leading to a reduction in spending in pubs and bars, with a staggering 1 in 4 people repor ting experiences of discrimination on a night out As a result of this experience , 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector

As the official RTD par tner of Ask For Clive , VK is sponsoring 1,000 venues to become par t of the Ask For Clive programme , with those who sign up receiving the Ask For Clive training pack and in-venue display items

The resources made available to pubs and bars will ensure they are able to showcase their suppor t for LGBTQ+ staff and customers, as well as openly communicating that they do not tolerate any form of discrimination

Daniella Mulvey Senior Brand Manager at VK commented on the brand's commitment to driving positive change in the hospitality sector : "VK’s mission is to bring people together to share unforgettable experiences and we want to help create a more inclusive experience for pub and bar goers across the U K We’re working with our customers to help create spaces free from discrimination through our par tnership with Ask for Clive and are dedicated to championing inclusivity within the on trade industr y "

"The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively suppor t diversity and inclusivity By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base Those that don’t, risk losing custom both now and in the future ”

Danny Clare for Ask For Clive added: "We are delighted to par tner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industr y Together, we can effect positive change and create environments where all bar goers feel respected and valued "

Recently, the RTD brand achieved a Foundation Level Accreditation from the All Equals Char ter, created by Manchester Pride’s programme , to help businesses and organisations recognise and challenge any form of discrimination in the workplace This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too

To find out more about VK s par tnership with Ask For Clive and to sign up a venue simply click here: www.vkofficial.com/ask-for-clive

Proper Pubs Crowned ‘Best Community Pub Operator’ At UK Publican Awards 2024

than 200 community pubs across England, Scotland and Wales and this is the first time Proper Pubs has won the award

The annual awards, which shines a light on the best-in-class operators in the UK pub industr y, is a leading benchmark for pub company success across the sector Finalists undergo a rigorous judging process, including inter views, pub visits, and a comprehensive panel question and answer session assessed by industr y exper ts

Proper Pubs sit at the hear t of their local communities, bringing people together and raising money for local charities The judges were impressed by its defibrillator campaign installing defibrillators outside all its pubs, which has saved 11 lives up and down the countr y

Over the last year, Proper Pubs has actively invested into its estate , whilst its pubs have raised over £100,000 for local charities and community initiatives The Group has worked hard to develop positive and progressive relationships with its operators, built on mutual trust and respect to ensure its pubs sit at the hear t of their local communities

Commenting on the award, Mark Brooke , Director – Proper Pubs, said:

“We are absolutely thrilled to be crowned the Best Community Pub Operator of the year – none of this would be possible without our fantastic team, so a huge thank you to both our operators and the whole Admiral team for the continued dedication

“Our pubs sit at the hear t of their local communities and our values elevate this – they are places that bring local people together and this is embedded through our tailored recruitment and bespoke training programmes

Our pubs are constantly hosting a range of brilliant enter tainment and raising money for vital local causes This award is true testament to the amazing work each and ever y person at Proper Pubs continues to do to ensure our pubs are in the best possible position to thrive in their communities and I am thrilled that their effor ts have been recognised ”

The awards ceremony was hosted on 27th March at London Evolution in Battersea and is the hospitality sector’s biggest event which around 1,500 people attended from across the trade

Redcat Pub Company To Place Part Of Its Operation into Administration

London and the South East Financial challenges have weighed heavily on the company in recent years, which rendered it unable to continue in its current form

“The administration now provides a period in which we can under take a marketing process to explore a sale of business and assets of the pubs either individually or as a

group We expect interest from across the industr y Regrettably, the financial position of the business means that five sites have now closed ”

Proper Pubs, the community wet-led operator division of Admiral Taverns, has been crowned the Best Community Pub Operator at the Publican Awards 2024 Proper Pubs operates more

Hospitality Salaries Fall Salary Survey Reveals

Salaries in the hospitality sector have seen a squeeze at the mid-level with a larger number of workers earning less than £30k (up from 30% in 2023 to 37%) and a rise in those earning £60k or more (up from 13% in 2023 to 16% in 2024), according to a major sur vey of hospitality employees

The UK s Largest Hospitality Salar y Sur vey 2024, created by KAM in par tnership with Access Group, the BII, Hospitality Jobs UK, Montgomer y Group and Otolo, reveals a decrease in salar y levels across most sectors of hospitality, with the exception of hotels where average salaries have risen from £42 1k to £44 8k

According to over 1,300 UK employees taking par t in the annual sur vey the average salar y in fast food/cafes has dropped this year from £42 7k to £37k, from £41 2k to £40 2k in full ser vice restaurants and in pubs clubs and bars has dropped from £41 2k to £40 2k

The sur vey now in its third year found a decrease in salaries across the main job roles with the exception of general management and a decrease for employees at mid-career level and lower compared with an increase in average salaries for those with 13+ years experience

Employee satisfaction amongst respondents had risen however with the number of workers repor ting a healthy work/life balance up from 51% in 2023 to 59% this year Some 69% of workers repor t being happy in their current roles, up from 62%, while 62% expect to be working for the same company in 12 months time , up from 54% An impressive 82% of employees say they would recommend a career in hospitality, compared with 74% that would have done so last year

While receiving a fair salar y remains the most impor tant benefit cited by employees, the sur vey reveals

employees are placing more emphasis on other benefits including holiday entitlement (cited by 92% of respondents as ver y or quite impor tant) training and development sessions (88%), flexible hours (83%) and mentoring (75%) The provision of softer benefits has also risen in impor tance such as ‘well-being sessions’ (up 6%), discounts on eating and drinking out (up 10%) and counselling (up 9%)

“It seems the UK’s hospitality sector has worked at improving those areas it was traditionally weaker on – so training and additional benefits While there has been a slight decrease in average salaries across most sectors, improved employee benefits are going some way to make up for this prompting more employees to be happier in their work It’s vital this continues in order to retain and attract staff going forward,” commented Access Group’s director of learning Jamie Campbell

OTHER FINDINGS FROM THE UK’S LARGEST HOSPITALITY SALARY SURVEY 2024 INCLUDE:

• A sharp decrease in pay for 16-18 year olds, but an increase for 19-21s and an increase for salaries for 3654 year olds

• 40% of hospitality workers are clocking up 7 5+ additional hours per week, down from 43% in 2023, although more workers are doing up to 2 5 hours over and above their contracted hours, from 26% in 2023 to 30% in 2024 – 62% of employees are not paid extra for working additional hours

• 50% say they have received sufficient training to feel fully qualified for their role , although 35% saying they haven t had as much training as they would like to feel confident www theaccessgroup com

Aimbridge EMEA Steps In As Operator Of Twickenham Stadium Hotel

Aimbridge Hospitality EMEA has this week taken over the operation of Twickenham Stadium Hotel

The company – a division of global hospitality management leader Aimbridge Hospitality –was announced as the new third-par ty operator earlier this year by the Rugby Football Union (RFU) and officially steps in to manage the proper ty from April

Aimbridge will be overseeing a major refurbishment of the proper ty, which will remain operational as it rebrands to a Radisson RED hotel David Anderson, Aimbridge Hospitality EMEA Divisional President, said: “We’re ver y proud to be taking the reins at Twickenham Stadium Hotel from today, as it undergoes its transformation into a Radisson RED and steps into its next chapter

The stadium is known worldwide as a destination for rugby, as well as many other major events, so we re

looking forward to putting our hotel management exper tise into practise and ensuring a smooth transition to Radisson RED while also delivering a best-in-class experience for our guests ”

Commenting on Aimbridge winning the management contract earlier this year Mark Lynch Executive Director of Venue at the RFU said: “Firstly I would like to thank ever yone involved with creating and maintaining a good working relationship between the Rugby Football Union and our current operator since the opening of the hotel back in 2009

We are ver y excited to star t a new chapter with Aimbridge Hospitality and Radisson RED and look forward to the hotel becoming a Radisson RED hotel

“Both Aimbridge Hospitality and Radisson RED align with the visions and aspirations of the RFU for the Twickenham Stadium hotel, so it’s a relationship that I’m sure will prosper over the coming years ”

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82% of Veganuary 2024 Participants Plan To At Least Halve Meat & Dairy Intake Afterward

Veganuar y, the global organisation encouraging people to tr y vegan in Januar y and beyond, has today released the results from its 2024 par ticipant sur vey* – the only sur vey that polls people who received Veganuar y ’ s tailored 31-day email suppor t The results show that most respondents (82%) plan to make significant diet changes after par ticipating - either staying fully vegan or reducing animal products by at least 50%

Here’s what Veganuar y 2024 par ticipants revealed about themselves:

After receiving their 31 days of emails, almost half (42%) said animals were their number one motivation for tr ying vegan, followed by personal health (22%) and the environment (16%) Other reasons included for a change/challenge/curiosity (9%), global health (7%) and for a friend/par tner/family member (3%)

Half (52%) were still eating meat and/or fish when they signed up to take par t, 29% were vegetarian and 19% were vegan

This is what respondents said about their diet after completing Veganuar y:

In total 82% of par ticipants who were not already vegan when they signed up will permanently change their diet This includes:

Nearly one-third (30%) of those who were not already vegan before Veganuar y plan to stay vegan at the end of their pledge

Around three-quar ters (74%) of those not staying vegan plan to at least halve their intake of animal products going forward and 73% are ver y/extremely likely to tr y vegan again in the future

And how they felt about their Veganuar y experience:

• The number one reason people decided to stay vegan is that they learned more about veganism (24%), followed by improved health (20%) and finding it easier than expected (17%)

• Around half saw some improvement to their overall health (48%), w th increased energy (47%), improved mood (48%), better skin (38%) and desired c hange in body weight (35%) being the most common benefits

Ninety-eight percent would recommend Veganuar y to a fr end or family member

Par ticipants receiving our suppor t emails in English** were also asked whether Veganuar y impacted their fruit and vegetable consumption:

• 69% ate more fruit & veg dur ing their Veganuar y pledge than before

• 14% tr ied a new fruit or veg for the f r st t me dur ing Veganuar y

• Broccol was crowned ‘favour ite fruit or veg ’ by respondents fo lowed by bananas potatoes avocados and mushrooms

The Official Veganuar y 2024 Sur vey Results can be viewed in more detail here

Commenting on the results, Veganuar y s International Head of Communications, Toni Vernelli, said: These incredible results show that Veganuar y is so much more than a one-month pledge as taking par t leads to lasting diet change for most par ticipants With 82% of our 2024 par ticipants planning to at least halve their intake of animal products permanently – including nearly one-third who plan to stay fully vegan, Veganuar y really is driving positive change for animals, people and the planet ”

She added: “We work ver y hard to equip our par ticipants with as much useful advice , delicious recipes and friendly suppor t as possible when they opt to receive our 31 daily emails, so it’s ver y rewarding to know that 98% would recommend Veganuar y to others! This figure has been consistent for many years, demonstrating the value of Veganuar y ’ s work in making plant-based eating easy and accessible for ever yone ”

Wagamama Partners With Shout To Support Mental Health Mission Across The UK

Wagamama has announced its new par tnership with Shout, the UK’s first and only free 24/7 text messaging suppor t ser vice for anyone experiencing mental health struggles wagamama has made an initial donation of £40,000, which is equivalent to 4,000 text conversations facilitated by Shout volunteers As well as this, wagamama is making an internal pledge to contribute 50,000 hours of volunteering to suppor t Shout’s vital work, encouraging par ticipation from across the business

With strong beliefs in the power of community and collective action, wagamama is also committing to suppor t Shout in their goal to recruit and train 1,000 volunteers in 2024 Shout’s conversations provide crucial suppor t across the countr y each year, and with wagamama ’ s donation Shout can continue to be a life-changing ser vice to those in need

Victoria Hornby OBE CEO of charity Mental Health Innovations which runs the Shout ser vice comments on the par tnership: “We

are absolutely delighted to be launching this exciting par tnership with wagamama Their suppor t will be invaluable in enabling us to recruit and train the volunteers needed to help the hundreds of children, young people and adults who reach out for Shout’s free , 24/7 mental health suppor t, ever y single day

This vital par tnership will make a significant difference to the lives of thousands of people who need in the moment suppor t and who often have nowhere else to turn ”

We are thrilled to par tner with Shout as we aim to make a positive impact on mental health suppor t across the UK,” said Thomas Heier, CEO at wagamama He continues,

“By joining forces with Shout, we look to make a meaningful difference in the lives of those facing mental health challenges We hope that with our donation, volunteer recruitment effor ts and internal pledge of suppor t, we will positively contribute to the amazing work that Shout already do ’

The Plant-Based Zone Returns To Food & Drink Expo

With the prevalence of plant-based food growing significantly within the food & drink market

Food & Drink Expo aim to shed light on this booming sector through their dedicated Plant-Based zone , home to vegan and plant-based products

Suppor

ted by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the ver y best vegan and plant-based products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just ever ything plant! Big names exhibiting include Suma Wholefoods (Stand CC210), BioVit (Stand EE211), Moving Mountains (Stand BB228) and Novameat (Stand FF210)

Food & Drink Expo also has an exciting line-up of sessions covering a range of industr y-impacting topics, highlights include:

WHERE NEXT FOR PLANT-BASED?

The panel of exper ts in this session will debate the future of the plant-based categor y, identifying the challenges and oppor tunities that lie ahead

HEATHER MILLS: TAKING BACK CONTROL

VBites founder Heather Mills sits down for an exclusive inter view with The Grocer to discuss ever ything plant and the future of VBites

Across five content theatres a variety of exper t panels will call on some of the industr y ’ s biggest names

The UK Government’s attempts to lower migration numbers are taking precedence over economic need, says global immigration firm Fragomen

From 4 April hospitality businesses wishing to hire overseas talent through the skilled worker visa will need to pay staff at least a minimum of £38 700 This represents an increase of almost 50% from the current salar y threshold of £26,200 and far exceeds the average salar y for large par ts of the countr y

The impact on recruitment in the hospitality sector will be widespread The changes will, in effect, force those in hospitality to pay far above market rate in an attempt to fill skills gaps In the case of chefs, for example , from 4 April employers will now have to pay £38,700 to secure a Skilled Worker visa instead of £26,200 This is considerably higher than what is paid in the market, with the going rate set at £30,960

The new thresholds, says Fragomen, have the potential to negatively impact the UK economy with manufacturing, construction and hospitality businesses among hardest hit industries

Louise Haycock, a Par tner at Fragomen, the global immigration law firm, comments

“This increase to the skilled worker salar y threshold is quite staggering and raises concerns that the Government’s attempts to lower net migration figures are taking precedence over economic need

“In many instances and par ticularly outside of London the £38,700 threshold exceeds the average annual wage and is simply unaffordable for many businesses The UK immigration system is already one of the most

Food & Drink Expo returns to the NEC, Birmingham from the 29 April - 01 May 2024 alongside Farm Shop & Deli Show, National Convenience Show, The Forecourt Show and The Restaurant Show.

• Sample and source the latest o erings

• Learn the latest trends and insights

• Make valuable contacts

expensive in the world, and this increase effectively closes overseas recruitment to UK industr y for some businesses ”

“Many sectors, par ticularly hospitality, continue to rely on overseas workers, with businesses not yet having sufficient time to see the benefits of programmes they have in place to upskill the resident workforce Businesses are also required to pay the high Immigration Skills Charge when sponsoring workers – greater transparency is needed in how the Government is spending this money to suppor t sector training initiatives ”

Charlotte Wills, Par tner at Fragomen, adds: The Migration Advisor y Committee (MAC) conducted a Rapid Review earlier in 2024 and will later this year lead a wider review of immigration and the needs of industr y Its recommendations are likely be reflected in changes to the Immigration Salar y List (ISL) which replaces the Shor tage Occupation List Roles that make it onto the ISL benefit from a 20% discount on the skilled worker salar y threshold reducing it to £30 960 ”

“Whilst this will not negate the 4 April increases, it will help – but only for those roles and industries included on the ISL However under the rules applicants in specific occupations need also meet the ‘going rate’ threshold If it is above the minimum salar y threshold, they will receive no benefit from the ISL discount ”

“It is vital that businesses ensure their voice is heard directly or via the relevant trade bodies on what suppor t their industr y needs from the UK immigration system Businesses should take encouragement that Government does listen to the recommendations made by MAC , often adopting them in full The wider review expected later this year is a crucial oppor tunity to be heard and

Revenue Management Strategies for the Hotel Industry

By Rocio Montero, Senior Lecturer at Les Roches (www lesroches edu) She teaches both

strategies It is also for this reason that knowledge of revenue management strategies is an impor tant element of a hospitality leadership toolbox Over the past 10 years or so we have seen a change in the way general managers and other senior leaders are recruited with a growing emphasis on having a sales or revenue management background

FROM REVENUE MANAGEMENT, TO TOTAL REVENUE MANAGEMENT

The core approach to revenue management is to optimise the turnover of your hotel s inventor y at the optimal price And by inventor y, we mean ever ything you sell to a guest, including rooms, food & beverage (F&B), spa and wellness, a golf course if you have one , special events, and even car parking if you charge for it

It is impor tant to note here that ‘optimal’ price may not necessarily mean the highest price For a successful business, there is often a balance to be struck depending on market conditions, including elements like seasonal demand – for example , in low season a hotel will generally focus on optimising the use of its room inventor y, whereas in high season or during demand peaks the revenue manager can look for revenue oppor tunities more focused on price

Then we have ‘total revenue management’, which looks at the total business mix within the hotel This is a natural evolution from the early years of revenue management which tended to focus only on the proper ty’s room inventor y

As an example if you have a hotel with a luxur y spa that offers high-margin treatments or with a Michelinstarred restaurant where you can charge a premium price for food and wine these are huge potential income earners which you want to see being used as fully as possible Therefore , a total revenue management strateg y could involve sacrificing a little margin on the rooms so as to bring in guests who will use the spa or F&B offer

Total revenue management is not restricted to the big rural resor ts; nowadays we are seeing city-centre hotels that offer the range of ser vices needed to cater to business and leisure guests, notably spa and wellness, making them more akin to resor ts albeit in an urban setting

EXCELLENCE IN SERVICE DELIVERY, AND CUSTOMER LOYALTY

Founded in 1994, Sticks n Sushi is a restaurant group specialising in sushi and yakitori, with 27 restaurants across Denmark, the UK, and Germany;

The group has recently been acquired by McWin Capital Par tners, which focusses on the food ser vice and food technolog y sectors;

With OakNor th’s and McWin’s suppor t, the restaurant group will continue to open new restaurants across the UK

OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has provided a £22m loan to Japanese premium restaurant group, Sticks n Sushi, to suppor t its future growth

Founded in Denmark in 1994 by brothers Jens and Kim Rahbek and Thor Andersen, the group has successfully scaled to 27 restaurants – 12 in Copenhagen, 12 across the UK, and three in Berlin making this OakNor th’s first pan-European transaction It opened its first restaurant in the UK in Wimbledon in 2012, and the UK is now the group ’ s largest market in terms of turnover, with its 13th UK restaurant due to open in Richmond in May The group ’ s CEO, Andreas Karlsson, joined in 2011 as its operations director, and was promoted to CEO in 2019 He has more than 36 years ’ experience in the industr y having led the global roll out of Wagamama

The business has been acquired by leading private equity firm McWin Capital Par tners McWin is a sector specialist with stakes in a number of chains including: Gail’s Baker y Popeyes Big Mamma Vapiano and Burger King Germany to name a few

undergraduate

and

postgraduate programmes , focusing on rooms division operations and revenue management-related topics .

Balancing all these income-generating elements makes the role of a revenue manager today more complex for sure , but also much more impactful, as the total potential growth that can be driven across a large resor t will be significantly more than the room income in isolation

The truth is that ever y hotel, or cluster of hotels, will need a bespoke revenue management strateg y that reflects its unique characteristics in terms of specification, categorisation (economy through to ultra-luxe), location and more

However what I emphasise to my students at Les Roches is that no matter what your revenue management strateg y involves, it is nothing without excellence in ser vice deliver y You can be the most skilled and creative revenue manager, with the best data at your finger tips and a master y of the tools at your disposal, but your hotel will have to be able to deliver to your target audience with consistent high quality

This is why I mentioned the revenue management function working alongside the operational teams It is also why even though some of the revenue management tools and techniques are borrowed from the airline industr y, we in the hotel industr y cannot simply mirror that sector s approach wholesale This is because the essence of ser vice on a plane is ver y different these days and the choice of providers is quite limited on many routes, whereas in a popular tourism destination the choice of hotels can be vast, making competition way more intense

One of the biggest developments in revenue management strateg y is an ever-deepening knowledge of customer behaviour, especially among repeat guests For this, we can thank the significant investment being made in loyalty schemes Hotel operators see these schemes as a powerful weapon to fight back against the OTAs and other third-par ty platforms which grabbed such a sizable chunk of their direct bookings in the first two decades of the 21st centur y With worldwide loyalty platforms like Marriott’s Bonvoy or Accor’s enhanced customer relationship management is feeding into personalised deals and packages which encourage direct booking, thus keeping the revenue ‘in-house’

TOOLS FOR SUPPORTING REVENUE MANAGERS

In this age of digital transformation it will not surprise you to learn that there is almost an unlimited array of revenue management software tools at the revenue manager s finger tips At the top of the pile are dedicated revenue management systems such as Duetto or IDeaS, which work off historical data to make suggestions for optimal pricing on given dates

For benchmarking purposes, many revenue managers will refer to products from hotel industr y data specialists like GC A Some of the most exciting developments meanwhile can forecast future demand for countries or individual resor t locations, helping the revenue manager to adjust his or her future strategies accordingly

An example here is the UK-based OTA Insight, which has launched the industr y ’ s first predictive market intelligence solution that captures hotel booking intent in real time

What this means is that revenue managers are increasingly able to automate their data gathering and repor ting tasks, freeing up more time to drill into the numbers to create the optimal revenue strateg y Technolog y is valuable , but there is a huge amount of human input to the role Experience counts, and no revenue manager can be 100% effective without all the insights and knowledge he or she picks up along the way

You are always learning as a hotel revenue manager No two days, and no two revenue management strategies are the same There will always be new tools coming in new trends to analyse new revenue oppor tunities, and new generations of guests with different tastes and motivations to accommodate

Commenting on the transaction, Andreas Karlsson, CEO of Sticks n Sushi, said: Our continued growth is really exciting – we ’ ve opened a restaurant ever y year since 2012 and we launched two last year in Shoreditch and Kingston, followed by Richmond this May – which will make it three in nine months Over the years, we ’ ve built a loyal customer base who continue to choose us because of the quality of food we ser ve and the quality of ser vice we provide We have identified great locations for several new restaurants in the coming years, and with the suppor t of McWin and OakNor th, we will be able to take advantage of this We re incredibly grateful for both of their suppor t and the commercial and collaborative nature in which they operate – it genuinely feels like a par tnership and a relationship that will help make us an even stronger business for years to come ”

Stuar t Blair, Director of Debt Finance at OakNor th, added: “Given the ongoing cost-of-living crisis, it is no surprise that many hospitality businesses have struggled over the last 18 months However, Sticks n Sushi is a business that is more than bucking this trend – it has a strong brand presence , and a model focussed on high quality food production that has stood the test of time Over three decades, it has grown to 27 individually designed restaurants, and it has never had to shut one down, demonstrating its sensible and smar t location selection as well as the clear demand for its offering In Andreas the business has a seasoned leader with more than three and a half decades of experience in the industr

Scrap WFH, WFP Instead: Working from a Pub is 40% Cheaper Than A Coworking Space, New Data Reveals

TIMING IS KEY

“Make

to use the unlimited wifi and refreshments Pubs usually open mid-morning making it the prime time to begin your working day ”

UNDERSTAND YOUR ENVIRONMENT

“If you ’ re opting to work from a pub,

focused

While some people may work effectively during background noise , some may not, so be prepared and bring headphones to block out any potential distractions ”

TAKE ADVANTAGE OF THE FREEBIES!

All the pubs we analysed provided unlimited wifi and a choice of tea and coffee throughout your stay - make sure to use these! This is included in what you pay so it’s impor tant you get the most out of your stay

For your hot drink, tr y to use one mug throughout your stay instead of using multiple Minimising the use of multiple mugs helps streamline the dishwashing process, saving time and labour for the hospitality staff

Alliance Online have released these findings to increase awareness of potential cheaper alternatives for remote workers amid the cost of living crisis

Portobello Pub Company Secures Prime Freehold Site In Battersea From JD Wetherspoon

Por tobello Pub Company, the high-quality London and South-East pub operator, has acquired a prime freehold pub in Battersea, southwest London, for an undisclosed fee

Following the latest acquisition, Por tobello – led by managing director Richard Stringer and chaired by industr y veteran Mark Crowther – has re-opened the venue for trade , with a full capex refurbishment due to take place in the coming months

The iconic Asparagus pub is named in homage to the vegetable that was historically grown and har vested in the Battersea area, for the city of London, and is located just a five-minute walk from Clapham Junction railway station

The bar has been stocked with Por tobello’s own range of beers, including London Pilsner, Notting Helles and Stiff Lip IPA The pub will also be suppor ting several other local breweries, keeping with Por tobello’s mantra of brewing and pouring beautifully-balanced

beers, with full flavour and endless drinkability

Commenting on the acquisition, Mark Crowther, Chairman of Por tobello Pub Company, said: “This is a wonderful acquisition for us, expanding our network and taking on such an iconic pub in bustling Battersea We are always on the lookout for oppor tunities to add to our growing estate and, when a chance like this arises and things fall in our favour, it is ver y rewarding

“We are looking forward to welcoming guests through our doors ahead of what s set to be a busy Easter weekend for the wider industr y, but even more so once the full refurbishment has been completed in the coming months This is an exciting time for the business, we ’ ve got some growth irons in the fire , and are looking forward as we continue to build this business ”

The Por tobello Pub Company operates 21 characterful pubs, bars and restaurants across London and the South-East

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

That’s not to say plastic waste isn’t also a problem that we need to solve But the impact of food waste is much more serious, while also being harder to describe and much less direct And, as around 12% of all wasted food occurs in the hospitality and foodser vice sector foodservice operations have a direct influence on this ver y real problem

At Prowrap we ’ re committed to helping foodser vice operators balance food and material waste minimising both to create a more efficient, profitable kitchen

That’s why we ’ re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new, improved range – the Speedwrap Pro – making them faster, safer, and more efficient

SAVING MONEY AND MATERIALS WITH EVERY USE

Outside of environmental considerations, there’s also the financial angle to consider Wasted food is wasted money – and, at a time when the cost-of-living crisis is squeezing already thin profit margins, this can have catastrophic consequences

WRAP estimates that food waste costs the foodser vice sector £3 2bn ever y year – an average of £10,000 per outlet

This is money that many outlets simply cannot afford to lose Throwing food in the bin means you ’ re leaving money on the table

However, on par ticularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time

it

precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted If you ve ever spent precious time wrestling with a box of cling film tr ying to get the integral cutter to make a clean cut, you’ll

understand how that time can add up quickly, spilling over into the rest of the kitchen processes No more sogg y serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts ever y time

That’s Speedwrap Pro

All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic waste

THE NEW SPEEDWRAP PRO

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety Nothing can derail a kitchen’s process like an accident which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint Meanwhile

Photo by Ewan Munro under creative commons

High Cost Of Borrowing Contributes To 19% Fall In European Hotel Transactions In 2023, Says HVS Report

High inflation and interest rate rises had a major impact on the European hotel investment market last year, slowing transaction activity and taking volumes 19% lower than in 2022, the second lowest level of investment in the past decade , according to the HVS European Hotel Transaction Repor t from global hotel consultancy HVS London and its hotel brokerage arm HVS Hodges Ward Elliott

Transaction volume across Europe reached €10 7bn, with 388 hotels* changing hands – and an average price per hotel that was 9% lower than in the previous year although significantly ahead of the transaction volume in the years following the global financial crisis

(*Only transactions above €7 5m were considered)

According to the annual European Hotel Transaction Repor t which has now been published for over 25 years, real estate investment companies were the most active investors in 2023, buying and selling nearly €6bn of hotel assets but 28% down on the previous year ’ s activity Owner-operators were the second most active , transacting €4 1bn of proper ties, up 45% on 2022 levels, while investment from private equity firms dropped significantly as they divested their hotel assets to become the largest net sellers, generating a net balance of €628m

“The year was dominated by higher inflation and higher interest rates which meant increased financing costs for acquisitions and a rise in operating costs for hotels While hotels were somewhat cushioned by strong topline performances, higher borrowing costs led to a softening of yields and a slow-down in transactional activity ” commented repor t co-author Serena Yang an associate at HVS HWE

Spain and France saw the most transaction activity accounting for 44% of total investment volume , emphasising the renewed focus on southern European leisure markets and pushing the UK out of the top slot Notable

was a fall in core asset transaction activity as investor interest moved more towards focussing on value-add assets, promising higher returns There were also fewer distressed sales than many had anticipated

Single asset transaction volume dropped by 17% on the previous year, totalling €7 3bn, with France seeing the most activity – up 37% –and Spain following with a 26% rise on 2022 Por tugal, Denmark and Switzerland also saw uplifts in single asset activity while the UK, Germany Italy Ireland and Sweden saw single asset volumes fall

Overall por tfolio transactions fell 24% in 2023 with total volumes of €3 4bn Spain proved the most buoyant market for por tfolio activity Deals in the UK were 74% down although sales were boosted by two Hoxton London hotels, the Scottish Crerar Hotel Group and two Warner Leisure hotels

The 2023 Transaction repor t concludes that the worst of the current cycle appears to be over, with interest rates seemingly having peaked Strong performances boosted by room rate growth in many markets are a reminder that hotels are better insulated in periods of high inflation because they can re-price and grow room revenue

“The financing environment will be the key driver for increased investment activity as we move through 2024 and with economic headwinds trending more positively and inflation falling, an increase in hotel transactions is expected,” said repor t co-author Matthias Hecht, a senior associate at HVS HWE

“Investment activity is already fairly strong this year and the rise in brand offerings and differentiation by various hotel groups will continue to lead to increased conversion acquisitions and this, combined with the huge weight of capital ready to be deployed, looks positive for more hotel transactions,” he said

Rail Strikes To Inflict £387 Million Hit On Hospitality

Industrial action across the rail network from Friday 5 April to Monday 8 April is estimated to cost the hospitality sector £387 million Strikes in 2024 have cost businesses close to £750 million in lost business, and the total impact since the star t of the dispute in 2022 has now totalled £5 billion

Kate Nicholls, Chief Executive of UKHospitality, said:

“The cumulative cost of rail strikes continues to pile up for hospitality businesses, with potential lost sales of up to £387 million over the next four days alone

“There is never a good time for strikes but this disruption will be par ticularly damaging Families looking to enjoy the Easter holidays will now find plans disrupted and hospitality businesses tr ying to gen-

The possible harm of showing calorie counts on food menus could outweigh the benefits, according to study by Public Health Scotland

The repor t warns that people recovering from a range of eating disorders find calorie labelling “triggering”

The Scottish government has been consulting on whether hospitality establishments must display calorie levels Campaign groups, including Obesity Action Scotland, argue they would help people make healthier choices

However, there are fears that the move could heighten the risk of relapse in people who have experienced eating disorders in the past Leon Thompson, Executive Director of UKHospitality Scotland, said:

“Understanding how calorie labelling impacts people with lived experiences of eating disorders is impor tant in this debate and I com-

erate much-needed sales will see customer numbers dwindle

“As April marks the cost of wages and business rates increasing annually by £3 4 billion for hospitality, businesses were looking to a successful Easter to help cover those new costs That now looks like an increasingly difficult prospect

“Hospitality continues to suffer as collateral damage in this dispute and it’s putting at risk the many ways hospitality ser ves Britain –through offering great experiences, employing millions of people and putting billions of pounds into the economy

“This dispute has gone on for far too long and we need all par ties to urgently get back round the table to negotiate A solution that brings ongoing disruption to an end will be good for workers, businesses and the economy ”

mend Public Health Scotland for carr ying out this research

“Its findings suggest that calorie labelling can have negative consequences for people dealing with, or having dealt with, eating disorders

“The research recognises that hospitality can help people with their recover y by allowing them to enjoy the experience and socialising with family and friends That’s the power of hospitality and these benefits must be recognised when legislation like this is being discussed

“The Scottish Government must now factor in these findings, alongside wider business concerns and reconsider its proposals to introduce mandator y calorie labelling

“We look forward to discussing these findings and the broader concerns of our members with the Scottish Government to make the case for scrapping this harmful and unnecessar y move ”

CAMRA Comments On Crooked House Appeal

Taking a Closer Look at Seafood in the Foodservice Sector

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

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

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

THE BIG TAKEAWAYS

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

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

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

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

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

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

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

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

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

home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

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

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

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

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

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

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

The Old Pack Horse Reopens

Local MP Ruth Cadbur y cuts the ribbon on new look pub

Fuller s has announced the reopening of The Old Pack Horse in Chiswick, London W4, following a tasteful refurbishment Ruth Cadbur y, the pub’s local Member of Parliament, was on hand yesterday [4 April 2024] to join General Manager Jeremy Freeman, cut the ribbon and declare the pub officially open

The new look pub has kept all the favourite elements of The Old Pack Horse , such as the Thai kitchen, music on Friday and Saturday nights, and monthly Drag Bingo and Comedy New to the pub s social calendar is an Open Mic Night on the second Thursday of the month

On opening the pub Ruth Cadbur y MP said: “I’m delighted to be here today to see the changes that have been made to an iconic Chiswick landmark A great pub is the beating hear t of its community and it’s clear that Jeremy and his team have put together a calendar of events that should appeal to all –whether you want a quiet pint and a Pad Thai or a lively Friday night boogie I wish the team ever y success and I look forward to coming back for dinner soon ”

General Manager Jeremy Freeman said: “I am so excited to be reopening The Old Pack Horse It is a stunning pub by Nowell Parr, who was known as the Fuller s house architect and was responsible for some amazing Fuller’s pubs in the early 1900s We have amazing Thai food and a wonderful range of drinks that befits such a grand exterior My team and I just can’t wait to welcome in the local community ”

visibility areas in the pub can entice spor ts 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 spor ting events

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

6 CAPITALISE ON LOCAL PRIDE

If your pub is in a city with a local team, use pub banners to show your

exclusive to spor ting event nights Placing these banners strategically at the entrance or within high-

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

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

Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, 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 spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game

Check out the online Banner Librar y at www hfe-signs co uk

A Third Of People Have Switched Hotel Rooms Due To ‘Bad Air’

New research has uncovered the significant influence of air conditioning and ventilation on top-tier hospitality experiences, emphasising the vital role of air as a wellness trend gaining traction within the industr y

The study of over 2000 people commissioned by MAPUK sheds light on the critical role HVAC plays in guest satisfaction and loyalty within the hospitality industr y According to the research, poor air distribution and ventilation are likely to deter 3 in 4 guests from returning to a hotel or restaurant

Following the pandemic , and amid a growing awareness of the impor tance of indoor air quality, luxur y hotels and restaurants are repor ted to be facing a new imperative: integrating superior air standards seamlessly into their interiors However according to the research, 1 in 3 fine diners have meals disrupted and 55% of luxur y hotel guests repor t sleep disturbances due to noisy air conditioning or ventilation systems

Interestingly, nearly half are willing to pay more for improved air ventilation or conditioning during their stay, highlighting the impor tance of prioritising air distribution for a premium guest experience 45% of guests have seen improved air quality for health and wellbeing already embraced within high-end establishments to provide a premium experience

When considering the impact of HVAC solutions on a guest’s first impressions of a space , 73% of high-end hotel and restaurant guests believe ventilation and air conditioning should go unnoticed within luxur y hotels and restaurants to create a premium aesthetic that mirrors the expectations of their high-end experience

Commenting on the sur vey results, Barr y Hobday, Managing Director at MAPUK (www mapuk com) said, "In 2024, effective HVAC solutions have become an imperative - it plays a vital role in our health, well-being and overall comfor t within any building Balancing the best possible HVAC environment with sustainability, style and comfor t is becoming paramount with commercial success depending on its effective implementation ”

“Luxur y hotels and restaurants are experiencing a notable uptick in demands for ventilation solutions that deliver on wellbeing This trend not only redefines the guest experience but also aligns with the preferences of visitors, who are now well aware of the benefits of air quality, and expect their wellbeing to be catered for during any luxur y stay "

“Establishments that invest in cutting-edge ventilation technologies that integrate harmoniously with their interior design are poised to lead the industr y offering guests unparalleled comfor t and wellbeing during their visit ”

Mar Hall Hotel, Golf & Spa Resort Announces

a String of Senior Appointments

Alan McDougall has been appointed Head Concierge He holds the current role of Chairman of the Society of The Golden Keys of Great Britain & The Commonwealth and brings his renowned passion for meeting and exceeding guests' expectations to Mar Hall

first fivestar hotel Having worked at Mar Hall over a decade ago, Louise was inspired to return by the ongoing investment and the oppor tunity to elevate the afternoon tea and banqueting offerings using seasonal ingredients and meticulous skill

Unlocking incredible guest experiences at the hotel, award-winning

Mar Hall is also investing in the grounds across the estate , including its championship 18-hole golf course , as it appoints new Head Greenkeeper, Andrew Eckford, who brings his 13 years of experience in greenkeeping at Cameron House and professional golfer Christopher McQueen, who joins as Head of Golf following his extensive experience at Gleddoch Resor t and Spa and Trump Turnberr y Resor t Significant investments and improvements to the golf course are now underway at the resor t All bunkers have been repaired with a total sand replacement, while the greens have undergone an aeration process, which will be continuously top-dressed throughout the year along with the fairways Other upgrades include a new automated irrigation system and a new fer tilization and disease control process to protect the grounds, while 12 new golf buggies have been purchased, to ensure a five-star guest experience in line with corporate and golf society expectations

On the meeting and events side , a new dedicated wedding and events team has been created that will be led by Commercial Manager, Fiona Gallagher, who has been promoted from within She will ensure all enquiries are handled promptly, professionally and seamlessly to guarantee both guests and organisers achieve their event objectives

In addition, Mar Hall has invested in a new ultra-fast WiFi network, providing connectivity for seamless business events and individual guest needs Renovation works have also commenced on the Marquee with its spectacular views over the River Clyde and rolling Old-Kilpatrick hills This makeover will transform the event space and deliver a new kitchen to cater for up to 300 guests

David Webster, operations director at Align Par tners, the investment and asset management team leading the transformation at the hotel, said: “While we seek planning permission to achieve the complete redevelopment across the resor t, we are significantly investing in both our product and our people to ensure the guest experience is elevated to a five-star luxur y hospitality experience

“From culinar y and events to golf and activities, we have appointed some of the most renowned names within their respective fields to help us deliver our vision for Mar Hall as a world-class destination resor t and we are incredibly excited for guests to experience the new proposition ”

CAMRA Reports Gobal Brewer to National Trading Standards Bodies for ‘Handpump Hijack’

Reacting to the launch of the ‘Fresh Ale’ concept by CMBC the Campaign for Real Ale (C AMRA) has asked for investigations into whether the Consumer Protection from Unfair Trading Regulations have been breached

The Campaign has written to National Trading Standards and Trading Standards Scotland asking for an investigation into the products, which use a cask handpump to ser ve the beer, which is kegged rather than cask conditioned

This is the star t of the ‘Handpump Hijack’ campaign to raise awareness of misleading beer dispense , and make sure that the handpump remains a signifier of cask-conditioned beer

In the letters Gillian Hough National Director and Chair of C AMRA’s Real Ale Cider and Perr y Campaigns Committee , said:

“C AMRA believes that these practices come under the scope of the Consumer Protection from Unfair Trading Regulations 2008, as the average consumer may choose

to buy the product on the basis that they believe it to be cask conditioned beer which in this case it is not

“We believe that this falls foul of the Order’s provisions in Section 2 to protect consumers from presentation which is likely to deceive the average consumer or cause the average consumers to take a transactional decision he would not have taken otherwise

Nik Antona, C AMRA National Chairman said:

“Misleading dispense is par ticularly detrimental to beer drinkers as hijacking a handpump to ser ve a keg beer removes a genuine cask product from the bar, reducing choice of different formats for consumers

We hope that Trading Standards bodies across Great Britain will take swiftly coordinated national action to address misleading beer dispense and safeguard the handpump as an indicator of cask beer

LittlePod Are Delighted to be Supporting the Arts in East Devon Once Again...!

The Farringdon Society of Ar ts is set to celebrate its 20th anniversar y this year With a week-long series of cultural events planned, there’s lots to look forward to, and here at LittlePod, we are proud to be playing our par t

Found in Farringdon featured the work of Imogen Hallam, Dave Robinson, Allie Giles and Lisa Hammond The aforementioned ar tists will all be involved again

This autumn’s event will include an exhibition documenting the last two decades, with talks and demonstrations from various FSA figures and familiar faces from the society’s past and present also planned Here at LittlePod we look forward to welcoming visitors to the village in the months ahead

In the meantime we have the return of open-air theatre to LittlePod to prepare for The Cygnet Theatre players are due to perform in our garden once again on July 10th This year ’ s performance will be The Comedy of Errors

Suppor ting the ar ts in East Devon has always been high on our agenda at LittlePod Janet – our founder and MD – is also Director of the Farringdon Society of Ar ts, which turns 20 this year You might not know this, but our respective stories are inter twined Had it not been for the FSA founded in 2004 we might not be here today Indeed it was an event in the village hall –titled Vanilla Spice & All Things Nice – that inspired our Campaign for Real Vanilla and led to the launch of LittlePod Fast forward a few years and, as the FSA prepares to celebrate its 20th anniversar y, we re delighted to be lending our backing and playing our par t Janet and the team are organising a week-long series of cultural events, including live music and drama Due to run between September 16th and 22nd, this will include an ar t exhibition at Farringdon’s Springs Galler y, which is right on our doorstep here at LittlePod This will coincide with Devon Open Studios, the Devon Ar tist Network’s flagship event, that last visited the village in 2022

Hospitality Trends for 2024

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

MEDITERRANEAN ROMANTIC

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

Essential glassware range is perfect for ser ving drinks

INVITINGLY GLAMOUROUS

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

For full details and tickets – and the latest updates in the lead up to September – keep an eye on our blog and follow @little pod on Instagram There s lots going on and we re thrilled to be suppor ting the ar ts in East Devon once more!

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

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

NUOVO CAFFÈ

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

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

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

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 fur ther into 2024

Not only are they facing increased borrowing costs, energ y price increases, staff shor tages coupled with increased wage costs and increases in direct food and drink costs, the cost-of-living 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 industr y will var y depending on the individual business but keeping track of KPI data, for example revenue occupancy or food and beverage sales will allow a business to make effective decisions based on previous performance and identify the various factors that affect the business’s performance Having the knowledge to quickly adapt pricing for room rates, menus and products is key to remaining profitable in this ever-changing economy

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

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

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

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

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

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

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

Greene King Pub Partners Licensees Celebrate Their 40th Anniversary

Greene King Pub Par tners the leased tenanted and franchise division of Greene King, has celebrated the 40th anniversar y of one of its Par tners

Barr y and Jane Waterman have run The White Horse in Beyton, Suffolk, since 1984 making them a staple of the community in the village for four decades

The pair have actually operated pubs in par tnership with Greene King for 47 years, having star ted out in their first pub in Cambridge in 1977

It makes them one of – if not the longest ser ving – tenants still operating pubs in par tnership with Greene King to this day Recognised within the industr y for their adaptability, which has seen them remain a successful pub business over the last 40 years, Barr y and Jane are known for their Real Ale exper tise This has seen them win awards from C AMRA They remain to this day the longest ser ving publicans in the West Suffolk and Borders branch of C AMRA

A village pub to its core providing great food, drink and accommodation, The White Horse prides itself as a dog friendly family friendly and community first local

One of The White Horse’s most unique features is a 60ft well, which star ts at the bar and goes to an

Travelodge has repor ted record full-year results, with revenue exceeding £1b for the first time due to strong demand from business and leisure

In its financial repor t for the year ending December 31, 2023, the budget hotel chain repor ted a significant 14 6% increase in earnings before interest, taxes, depreciation and amor tisation (EBITDA), with figures rising from £212 9m to £243 9m

The company experienced record-breaking trading days and weeks during Eurovision and Wimbledon which led to the group ’ s highest ever revenue in London and was dubbed ‘Travelodge’s biggest event of the year ’ Demand has remained robust into the first quar ter of 2024 with accommodation sales running approximately 2% ahead of the levels seen in 2023

underground stream It is thought the stream was the water source for a brewer y that was on site at the pub in

Taking the Fear From the EHO Inspection

Ask any food operation, and they re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights But it shouldn’t - for establishments who audit carefully and have the right checks and processes in place , an inspection should be an oppor tunity to demonstrate their competence and secure that crucial 5 rating

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities ask questions and examine process paperwork and general hygiene standards Dependant on the evidence available during the inspection, the EHO will score the premises in three key areas and the rating will be awarded based on these scores

Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great The Safer Food Group have teamed up with a leading Environmental Health consultant to produce a comprehensive FREE training course to help food business managers assess their readiness for their inspection, available now from www thesaferfoodgroup com

The course details the three areas of an inspection and how it will be under taken Learners are suppor ted by a comprehensive checklist that allows them to analyse their own operation’s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre not just saved for inspection day

‘How to secure a 5 rating’ uses a blend of video and written content to suppor t the learner throughout their training Businesses with SFG accounts can secure access to the free course for any employee with a learner account –adding even more value to our comprehensive food safety training por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information

Diners Offered Allergy Lifeline Food Safety

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

After speaking to her friend, Juliet realised this was a communication issue between front-ofhouse staff and restaurant chefs She created a website and app to help save those suffering from allergiescustomers can now see which items on the menu they should avoid and which dishes are safe to consume

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

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

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

Juliet said: I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it “We were having a few glasses of wine and chatting away when Kate put her fork in her food, about to eat it when her husband suddenly put his arm

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining

YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE

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

DETAILED ALLERGEN INFORMATION AT YOUR FINGERTIPS

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

DIGITAL MENUS AND INNOVATIVE LABELLING

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

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

EFFORTLESS UPDATES, REDUCED HUMAN ERROR

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

JOIN THE REVOLUTION IN FOOD SAFETY

Ser ving food safely and reliably has never been easier with Kafoodle Our comprehensive solution protects your customers and streamlines your operations, allowing you to focus on what you do best: creating exceptional culinar y experiences Embrace the future of kitchen management with Kafoodle , where safety meets efficiency

Visit www kafoodle com or see the adver t on this page for details

over her and shouted Stop!

He d realised the restaurant had put nuts in her dish

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

“Most businesses already have a char t with all the allergen information onbut we ’ ve found that the real problem is that the chefs aren’t communicating with the front of house staff about what exactly is in the food

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

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

https://allerg ymenu uk/

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

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they’re about to eat

A 2023 study carried out by Erudus the market leading source of accurate allerg y nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for non-compliance in the sample In a quar ter of cases no information at all had been placed on the packet a third failed to list ingredients two fifths didn t emphasise allergens and a third featured illegible information

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

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

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

Cleaning is impor tant for suppor ting public health and wellbeing and vital in maintaining a healthy population and vibrant community life

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

You don t need to view sustainable cleaning as something to achieve in the future when affordable and effective technolog y is readily available Introduce the best possible cleaning practices and show people that your business is taking ever y measure now

Drastically reduce your water consumption with Dr y Steam Vapour

Because DSV cleaning needs just 1 litre of water to generate 1,600 litres of dr y 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 ever y hour, whilst the high pressure poses a risk to damaging sur-

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

Stop chemical pollutants and dangerous wastewater

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

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

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

The process requires a small amount of cold tap water that gets superheated inside our machines, reaching temperatures up to 175 degrees

Just one litre of water transforms into 1600 litres of small but powerful

by Thomas Stucken, Osprey DeepClean (www.ospreydc .com)

dr y steam droplets

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

Driving Sustainability with DSV technolog y

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

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

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

the health and safety of your staff and customers This is now easier than ever thanks to temperature measuring equipment that places the technolog y right in the hands of the user Dishwasher temperature probes can be placed inside

the dishwasher during a cycle and provide a temperature reading throughout the

With over 220 000 hospitality businesses registered in the UK, the sector is the UK s third largest employer

However, it is also one of the biggest polluters because according to data from Big Hospitality, UK hospitality accounts for up to 15 percent of UK greenhouse gases

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

Our research with Unidays showed that over 80 percent of Gen Zers are prepared to pay more for sustainable goods and ser vices while Rebound research shows that 87 percent of consumers want a sustainable deliver y option So in the face of economic uncer tainty and challenging times for the sector,

become more sustainable this year?

SUPPORT LOW-VOLUME RECYCLING STREAMS

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

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

PACKAGING RETURNS

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

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

NAVIGATE CLEAN AIR ZONES

With more cities bringing in restrictions to prevent high polluting vehicles entering central zones, now is a good oppor tunity 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 smar t 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 ser vices more sustainable but this means they often forget this last step

that

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7

Brits believe

should be more sustainable (Source : Belu and Wateraid) Younger consumers in par ticular 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 industr y consumers are still looking for green ways to spend their money As retail guru Mar y Por tas puts it 'Ever y £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

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

Top tips to getting environmental claims right:

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

• Make sure that ever y green

Riso Gallo - Sensationally Sustainable!

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

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

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

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

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

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

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

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

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

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

www risogallo co uk

Sustainability shouldn’t be difficult But, with ever present energ y demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions

However as a sector it has been one of the first to lead the charge in sustainable practices Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of and seeking to par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily

The existence of such sustainable culture is par ticularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings Water heating – which alone can account for anywhere up to 30% of overall daily energ y demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike

Addressing the sustainability of inherently businesscritical water heating is the most straight-forward and

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

Mitchells and Butlers Install 1,125 Voltage Optimisers

Are you tired of sky-high energy bills weighing down your hospitality business? Look no further! Powerdown220 is here to improve your energy efficiency game with our cutting-edge voltage optimisation units

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

Why Voltage 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%

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

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

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

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

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

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

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

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

With over 35 years ’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots We aim to supply unique high quality products from across Europe that have a point of difference and can compete on price and ser vice

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best

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

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

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

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

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

Twister Fries ‘No Nacho’ Mexican Sharer

• 500g Lamb Weston Seasoned Twister Fr es

• 2 Avocados; peeled, seeded & d ced

• 4 Southern Fr ied Chic ken/Cajun Chic ken fillets , sliced

• 100m Burger Re ish 75m Sour Cream

• 40g Jalapeños , sl ced

• 5g Chopped Fresh Cor iander

For fresh menu inspiration with nostalgia, elevate your food offer with a twist! Including a different potato shape will increase variety and liven up your menu without adding effor t in the kitchen

Lamb Weston invented the original Twisters in 1983 using a patented knife to create the curly shape Since then, Twisters have ALWAYS been cut from whole potatoes and are NEVER reformed, giving more taste , better flavour and more natural goodness

Twisters offer a high innovation value , meaning you can provide an exciting loaded fries option or ser ve them alone and capture the imagination of a nostalgic classic for consumers Children and young families love the fun and enter tainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive

Lamb Weston’s Twisters are also a Chef ’ s secret weapon Not only do Twisters give guests extra experience but did you know

tell us your stor y 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 Vanilla Day, and one that we still celebrate each

Spirits and Mixers

Resilient Scotch Whisky Industry Reaches £5.6bn Global Exports Despite “Challenging” 2023

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

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

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

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

G&Tea - Adventurous Spirits

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 cer tainly flying the flag for the South West and growing from strength to strength

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

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

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

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

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

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

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

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

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

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 effor tlessly capture the hear t of Rum and Reggae whilst drawing in customers with their vibrant charm

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

Now ready to spread sunshine nationwide through the hospitality trade

See our adver t on the front cover for fur ther information or call 01428 641884

Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in Februar y) Pergola Drinks is introducing a second new drink: Tequila and Tonic The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla Pergola Drinks has been created by husband and wife team Rahul and Sheetal Mur thy The company is a cocktail creator with a focus on the premium market

Sheetal said:

"Say goodbye to boring drinks! Pergola's unique flavour combos take the tequila experience to a whole new level

"Say hello to the world s first canned Tequila and Tonic that's gonna blow your mind! It's like a par ty for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar "

Last month, Pergola Drinks jazzed up the classic Margarita with a kick

Spirits and Mixers

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 histor y of working for over a decade in the drinks industr y they founded Renais gin

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

See the adver t 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 suppor t the global community throughout our value chain with environmental initiatives, employment and retention, responsible agriculture processes suppor ting breadfruit as an ingredient and food crop, and with great flavor and fun

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

‘exceptional spirits that set the standard in their categories’

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

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

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

Luxur y gin brand Renais, founded by Alex and Emma Watson, promises to bring an elegant taste of Nor thern France’s wine region to the UK Renais has a contemporar y palate , bright tasting notes of minerality, fresh citrus, white grape , garden herbs juniper and flowers Distinctive and luxurious, it has been inspired by the people , produce and provenance of two iconic regions within Nor thern France Renais is a bold and vibrant gin, with an incredible stor y and flavour 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 mar tini, long and refreshing cocktails like a spritz or in a classic G+T Renais has a collection of suggested ser ves, including The Emma, Bees Knees and Terroir Mar tini

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

• 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

Kitchen Equipment and Fit-Out

The Microsave brand is well known throughout the foodser vice industr y for it innovative Microwave Cavity Liner products saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessar y 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 Merr ychef, 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

Over many years of testing and development,

the correct pumping system to meet the required discharge pumping parameters is

Products and Services

Colman’s, the UK’s number one mustard brand , has par tnered with premium hand cooked crisp brand, REAL, to relaunch its Ham & Mustard Crisps with the iconic taste of Colman’s English Mustard

Available exclusively in the food ser vice channel from April, the REAL Ham & Colman’s Mustard Crisps pack a distinctive Colman’s flavour punch and is set to be the perfect pairing to a drink, whether that be a pint, a chilled diet coke , or a delicious sandwich

With expected sales of over 1 5m packs a year REAL Ham & Colman’s Mustard Crisps is a huge oppor

Sir Woofchester’s - Canine Hospitality

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 & en oyment

• Link to other init atives – c har ityfundraiser s online competitions

of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

- All day breakfast snac k bar : a de icious innovative treat for dogs on-the-go!

- Sleepy Bones treat pot: re axing bedtime dog treats

- Dog Welcome Pac k PERSON ALISED: an nicely presented pac k conta ning poo bags , a ball toy and a pot of Sleepy Bones (Note: the container also ser ves as a temporar y waterbowl!)

YOUR COMPLETE SOLUTION

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

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA cer tified We look forward to working with you

David & the Sir Woofchester’s team

• Great socia media content & word of mouth marketing

• Contr ibutes towards improved reviews

• Fully compliant with legis ation etc

WHY DOG-FRIENDLY?

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

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

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

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

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

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

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

See the adver t on page 17 for details or visit www sirwoofchesters com

In the fast-paced world of dining out, ever y 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 aler t 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 Ser ver 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 ser ving tables & looking after diners From bustling urban eateries to take away restaurants, restaurant pagers have become a staple in the industr y, 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 Hospitality

Technology

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

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

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site The Ostara Mobile App validates engineers' attendances to sites, while proprietar y Bluetooth technolog y can replace QR codes for more accurate data

Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier resulting in the client only paying for actual time spent and par ts used

Customizable authorisation rules allow for a flexible approval processes with single or hierarchical structures, based on a range of conditions At all authorisation statuses there is functionality for spend value comparison to a budget However, it is clear to Ostara that it is not just client expenditure that proves costly, but also the client’s

WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS

Revolutionar y technolog y company, WaiterMate has launched the world s fastest and most efficient EPOS system

Powerful and pocket sized it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier ser vice , a greater volume of sales and better tips

Designed for fast-paced hospitality venues including restaurants bars cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems Ever y single waiter or waitress can ser ve customers and take payments at the same time No bottlenecks during peak periods No frustratingly lengthy waiting times

No jostling for use of the till or card machine Just seamless customer ser vice , efficient ordering, and lightening quick payments from any location within the venue

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

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

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

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

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

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

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

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

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

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

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

AI models are ver y efficient at analysing data and the travel industr y has deep data troves By using algorithms for advanced data analytics industr y players can reach more customers, elevate ser vice levels, tap into new revenue channels, and increase operating efficiencies

Let’s take a look at how this revolutionar y technolog y is already making waves in this sector

DEEPER CUSTOMER INSIGHTS

Machine learning (ML) and deep learning (DL) algorithms can trawl millions of data points in provided datasets to uncover new correlations, trends, and similarities In shor t, AI and ML both enable advanced customer segmentation sentiment analysis and behaviour forecasting

Hostelworld, for example , successfully uses machine learning for sentiment analysis and marketing campaign optimisation By combining the analytical and predictive powers of ML, Hostelworld managed to increase its click-through rate (CTR) for email campaigns by 86% and its email open rate by 12%

CUSTOMER SUPPORT

Thanks to natural language processing (NLP) algorithms can easily understand text-based commands and different contextual clues to better deal with incoming customer requests At the most basic level, AI can help classify and prioritise customer suppor t cases or look up relevant information for agents More advanced AI use cases include end-to-end customer issue resolution, voice-based suppor t bots, and customer suppor t AI in tourism can increase suppor t staff productivity by 20% to 50% or more Airlines like Cathay Pacific

already handle 50% of their customer care chats with Gen AI assistants, allowing human agents to focus on more complex tasks

GEN AI TRAVEL AGENTS

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

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

At Virgin Hotels guests are greeted by Lucy an inapp vir tual assistant Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV It s also the one to ring up for room ser vice or ask about any details regarding the stay Lucy is a capable concierge because it integrates directly with: Virgin’s proper ty management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smar t system for controlling ever y appliance in the room; and guest management software , which automatically generates checklists for staff based on guest requests Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin proper ties and retain guest preferences for better experience personalisation

HYPER-PERSONALISATION

Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase

intentions stay preferences and general travel interests

Similar to Netflix, such algorithms can churn out hyperpersonalised travel offers based on customers’ past trips, known room preferences, and data from thirdpar ty sources

Accor, for example , uses an AI-powered customer-

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

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

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

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

ble picnic tables MG

Timber are the garden furniture

weather Conversely, the subdued months during rainy spells reverberate through the market, evident in the 2019 downturn where UK retailers faced a substantial £200 million dip in sales with outdoor furniture , including the beloved picnic benches, bearing a significant drop

In the hear t of these market dynamics stands MG Timber a specialist

in the realm of high-quality wooden picnic tables Each masterpiece is meticulously crafted from top-tier timber, not merely as outdoor furniture but as a seamless blend of functionality and aesthetics MG Timber s picnic tables stand as beacons of durability, weathering the changing seasons while elevating outdoor spaces with timeless elegance Dive into our expansive range today and discover the perfect complement for your outdoor haven, where ever y piece becomes a par t of the evolving narrative of the outdoor experience

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-

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 ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings

By utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus, promotions, and other per tinent 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

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In the fast-paced world of adver tising, businesses are constantly on the lookout for effective solutions that deliver immediate results without draining their budget

Enter HFE Signs a company that has revolutionised the adver tising game with its high-quality banners and online librar y These banners are not just any ordinar y form of adver tisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly This ar ticle delves into why HFE Signs banners are considered the best form of adver tising for businesses seeking immediate impact

UNMATCHED QUALITY AND VISIBILITY

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

vibrant and visible come rain or shine The use of high-resolution printing technolog y guarantees that ever y banner is a visual feast with crisp clear images and bold readable text This quality translates into unmatched visibility

making HFE Signs banners a magnet for potential customers' eyes

ONLINE BANNER LIBRARY

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

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

CUSTOMISATION AT ITS BEST

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

RAPID TURNAROUND TIMES

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

COST-EFFECTIVENESS

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

At Roché we offer award-winning retractable wallmounted and freestanding

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

PROVEN TRACK RECORD OF SUCCESS

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

CONCLUSION

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

Visit HFE Signs Today!

Visit www hfe-signs co uk or see page 3 Catering

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

Outdoor Spaces

Sustainable Furniture

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

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

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

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

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

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

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

The UK outdoor furniture market

Outdoor Spaces

New Stock Chair Ranges from ILF

www.ilfchairs.com email

y.kirk@ilfchairs.com

With brighter days ahead, it’s time to make sure your outdoor space is all geared up for the summer season Here at Trent Furniture , we ’ ve got a great range of outdoor furniture especially designed to cater for al fresco dining and drinking

While it’s always best to cover outdoor furniture when not in use , you can rest assured that all our contract grade outdoor tables and chairs are tough enough to withstand the unpredictable British summer!

easy to navigate website and they look forward to helping clients get the best products for their hospitality site

If you ’ re looking to create a stylish and contemporar y outdoor area for drinks and dinner, look no fur ther than the water and UV resistant Plaza range The durable black synthetic rattan is hand woven over a rust resistant aluminium frame to create an elegant and hardwearing outdoor dining solution

Plaza Table features a hardened glass top and looks stunning with a combination of the Plaza Chair and Plaza Armchair

Alternatively, the Monaco Stacking Chair offers comfor table and chic outdoor seating in natural, red or green wicker, aluminium or wood effect Built for durability as well as good looks, it’s easy to stack away at the end of the summer or when the rain sets in It pairs perfectly with a wide range of outdoor tables including the Capra Round Table which features an attractive synthetic teak top and the highly versatile Alma Square Aluminium Table Check out www.trentfurniture .co.uk to see our latest special offers

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 effor tlessly trimmed on-site to fit specific dimensions

Manufactured in France by Kinedo,

Welcome The Crowds With Flexible Furniture On Fast Delivery

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 deliver y (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

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 ser vice Ever y 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 ser vice provides a unique oppor

for more details

Property and Professional

OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has par tnered with HSBC on a £232m club loan to Splendid Hospitality Group Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a por tfolio of 24 hotels from London to Bristol, York to Edinburgh covering economy, midscale , upper midscale , boutique , and luxur y markets For over 30 years, it has built an excellent reputation as well as an impressive por tfolio of proper ties with brands including IHG Accor Marriott and Hilton

The club loan will suppor t future capex works including the extension of Hilton London Bankside based in Southwark The hotel currently has 292 rooms, as well as a disiller y bar, restaurant, executive lounge , conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests The capital will enable Splendid to extend the hotel, adding a futher 76 rooms

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: “Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNor th and HSBC share The teams demonstrated in-depth knowledge of the hospitality sector, and a clear understanding of what makes our business unique We are incredibly for tunate to operate hotels across the UK,

Elizabeth Davies, Head of Real

with over seven different brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we’ll be able to continue delivering the exceptional ser vice and quality, as well as the extraordinar y experiences our guests have come to know us for over the decades ”

Ben Barbanel, Head of Debt Finance at OakNor th, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y, and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business but also because it is the largest club deal we ’ ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ”