CLH Digital - Issue #208

Welcome to the latest issue of

However, today marks a critical juncture for the UK hospitality and licensed on-trade sector, as the Labour Par ty unveils a comprehensive 5-point plan aimed at revitalizing Britain's struggling high streets

At CLH News, our commitment to impar tial repor ting remains steadfast, but, as a dedicated hospitality unlicensed on trade publication we acknowledge the necessity for political par ties, par ticularly in the lead-up to a general election, to ar ticulate clear strategies aimed at remedying the catastrophic challenges confronting our industr y

The state of the UK hospitality and licensed on-trade remains dire Over the past several years, our sector has weathered an unprecedented storm of challenges from the lingering impacts of the pandemic to soaring operating costs, labour shor tages, and regulator y burdens, and increased taxes These cumulative pressures have taken a profound toll on businesses large and small, with many facing existential threats

Against this backdrop, Labour's unveiling of a specific plan to rejuvenate Britain's high streets is a timely and notewor thy development The 5-point strateg y repor tedly encompasses initiatives to empower local communities, suppor t small businesses, tackle empty commercial proper ties, promote vibrant public spaces, and ensure fair access to finance If implemented effectively, such measures could potentially inject much-needed vitality into our struggling high streets and provide a lifeline for hospitality and licensed on-trade businesses

While we refrain from endorsing any political agenda, it is essential that we , as a publication ser ving this vital industr y, highlight and analyse proposals that directly impact our readership The Labour Par ty's plan alongside other policy initiatives from across the political spectrum, should be subject to rigorous scrutiny What matters most is the tangible impact these proposals will have on the ground whether they can translate into meaningful suppor t and sustainable recover y for our industr y

While Labour's 5-point plan offers a ray of hope , we must acknowledge that it falls shor t of addressing the depth of the crisis faced by the hospitality sector Much more needs to be done to secure its future The answer, we believe , is hiding in plain sight: a clear, brave , and rational decision to implement a temporar y reduction in hospitality VAT This measure has proven effective in stimulating demand and suppor ting businesses during challenging times

It is imperative that we do not let up on our campaigns We must continue to press for policies that provide immediate relief and long-term suppor t for hospitality businesses across the UK Our industr y is resilient but it requires meaningful suppor t and decisive leadership to navigate this unprecedented crisis, and I feel today is just a small positive step along the ver y hard and difficult road

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

Peter Adams

Hospitality Sector Welcomes Labour’s Plan To “Revitalise” High Streets

(CONTINUED FROM FRONT COVER)

Sir Keir declared that British businesses have been “held back by 13 years of Tor y economic failure” after Labour launched its five-point plan to “revitalise local high streets”, including £700m to suppor t small businesses with their energ y bills

“Britain’s businesses already give so much to our economy and hold a huge amount of potential and promise just waiting to be unlocked “But they’re being held back by 13 years of Tor y economic failure The Tories crashed the economy, and business and working people are still paying the price on higher interest rates

With our five-point plan, Labour will work in par tnership with businesses and local communities to get our high streets thriving again This is just one of the ways we will deliver our mission to secure the highest growth in the G7, so ever y par t of our countr y can feel better off ”

Labour said its five-point plan would “ reverse 13 years of decline and revitalise local high streets” The par ty’s proposals include cutting business rates for small businesses for the coming year, funded by increasing the digital ser vices tax paid by online companies like Amazon

RATE CUT WORTH £2,600

Labour said the move would be wor th more than £2,600 to the average pub, café or restaurant, based on Valuation Office Agency data The par ty has previously committed to cutting and eventually scrapping business rates and replacing them with a new system of business taxation fit for the 21st centur y ”

As par t of its five-point plan, Labour is also proposing to invest £700m to suppor t small businesses with their energ y bills by offering vouchers for energ y efficiency measures such as insulation or heat pumps, funded through changes Labour has proposed to the windfall tax on oil and gas companies

The par ty said it would introduce new laws to crack down on late pay-

ments to high street firms requiring big businesses to include their company ’ s payment practices in their annual repor ts, with the aim of making boards more accountable and providing clarity for smaller businesses

Labour’s plan also incorporates its proposal to introduce ‘empty shop orders – giving councils powers to bring empty shops back into use –and its plans to tackle antisocial behaviour, with the par ty arguing that the Tories’ “failure” to address crime is impacting how much local people visit high streets

According to analysis from the Centre for Retail Research, a total of 17,145 shops on high streets and in other locations closed for good during 2022, up almost 50% on the 11,449 shops that closed in 2021

PUBS ARE “VITAL”

More than 150 pubs closed permanently in England and Wales during the first three months of 2023, according to analysis by proper ty firm Altus Group – equivalent to almost two pubs a day The British Beer and Pub Association (BBPA) has warned that 2,000 pubs and 25,000 jobs could be at risk amid rising energ y costs

Commenting on Labour s plan, the BBPA s chief executive Emma McClarkin said: “Pubs are a vital par t of so many high streets across the countr y and without suppor t there is a risk that these much-loved community hubs will be lost

“It is positive to see the Labour Par ty developing ideas to address some of the issues these businesses face and help pubs to remain at the hear t of high streets and communities ”

BROKEN RATES SYSTEM

Allen Simpson, Deputy Chief Executive of UKHospitality, said: “Hospitality helps create places where people want to live , work and invest, but too often policies make it expensive to run businesses in the hear t of communities

“We’re pleased to see this focus on high streets and fixing the broken business rates system The current system is archaic and unfairly penalis-

es businesses that have a physical presence in communities like hospitality It’s clear that the current system is in urgent need of reform

“We need to see governments in Westminster Edinburgh and Cardiff alongside local authorities, do all they can to rebalance and reduce the costs that businesses are paying

“Reforming business rates is an ideal place to star t and will enable businesses to spend more of their available cash on investment, rather than just paying the bills ”

CRITICAL ROLE

Michael Kill, CEO of the Night Time Industries Association, emphasises the critical role that licensed and cultural spaces play in the night time economy and the broader community, and said : Without adequate suppor t these impor tant businesses risk closure leaving significant voids in local high streets I applaud the Labour Par ty’s effor ts to tackle the challenges facing such businesses, recognising the need for initiatives that will enable night time economy businesses to thrive and continue ser ving as vital community and cultural hubs ”

Mr Kill also highlights the detrimental impact of the current business rates system, which dispropor tionately burdens night time economy businesses with an annual cost of millions to the sector and stressed the urgent necessity for a comprehensive , long-term solution to this issue , advocating for reforms that empower businesses in the night time economy to invest in their personnel and physical spaces, ensuring their sustainability and continued contribution to local communities

Conser vative par ty chairman Greg Hands said: “Labour have abandoned their pledge to abolish business rates The only position they remain committed to is more unfunded, uncosted spending pledges

“We have a £13 billion package in place now to suppor t firms with the cost of business rates as we push on with our mission to halve inflation, grow the economy and reduce debt to help businesses right across the UK ”

Will British Staycations Continue To Pave The Way For Holiday Makers?

By Matthew Prosser

Staycations have always held a place in the hear ts of UK travellers Whether it be the beautiful highlands of Scotland, or the dreamy beaches of Cornwall thousands of Brits flock ever y year to local destinations for their holiday fix

Recently the trend has gathered pace with more people choosing to seek exciting holiday destinations closer to home than ever According to a study by Verdant Leisure , 9 in 10 (91%) of respondents said that they were looking to go on a staycation this year In the same study it was noted that there are over ten thousand searches for staycation holidays

The boom in staycations was ignited during the aftermath of the COVID-19 pandemic Yet, two years since the last restrictions were lifted in the UK, the staycations trend looks like it is set to continue as more people tr y and find cheaper alternatives in the wake of the cost-of-living crisis Many Brits are looking to travel within the countr y

Shor ter stays at hotels are also proving to be ver y popular this year with 1 in 5 (22%) of respondents saying that they are planning 2/3-day trips, rather than the traditional one- or two-week trips most Brits take

WHY GOOD PMS IN HOTELS WILL ENCOURAGE PEOPLE TO STAY:

These shor ter stays mean that hotels have limited time to impress their guests and ensure they are offering consumers a memorable and satisfying experience To do this, the hotels need to be in ship shape Ever y touchpoint with the guest matters, regardless of length of stay, but if you only have 3 days to wow someone? The pressure is on

During shor ter stays, the limited time means that activities, meals, and interactions with staff are compressed into a tighter timeframe As a result, hotels need to ensure that ever y aspect of the guest experience , from check-in to check-out, is optimised

When a guest walks into your hotel, and the first thing they re greeted with is a long wait time to check-in to their room you ’ re not only leaving a bad taste in their mouth, but also taking precious minutes off their long-awaited holiday

Hotels use PMS across their entire complex to ensure that guests have the best possible stay These systems range from check-in kiosks to booking and scheduling activities via a hotel app The way these systems are integrated is crucial to creating a stress free and easy experience for hotel guests

British hotels must ensure that their systems are all up to date as the added pressures of shor ter stays increased guests' capacity may create potential problems with slower ser vice and a worse guest experience

For some hotel goers, they want to feel reassured that ever ything at a hotel can be done electronically, without the need to speak to hotel staff However, others believe that being able to engage with staff helps them explore new experiences and can broaden their horizons So having the right mix of technolog y and human interaction is the key to boost customer experience

The best hotel stays are the one they ll remember when it comes to booking their next holiday To maximise guest experience hotels in the UK will need to ensure that their PMS is usable across all hotel systems because this style of ser vice will help guests feel comfor table that they can come back knowing they will get the same personalised convenient and pleasurable experience

UTILISING TECHNOLOGY FOR THE FUTURE OF TRAVEL:

The Staycation trend will continue to shape the future of travel With more guests preferring to spread their budgets more widely by going on more frequent, shor ter breaks, there is a rush for British hotels to adapt their ser vices to align with the needs of future hotel guests The way that we go on holiday is completely different so it's more impor tant than ever that hotels remain agile to keep pace with these ever-changing future travel trends

Scottish Pubs Code To Protect Tenants And Improve Choice At The Bar Long Overdue: CAMRA

The Scottish Government has announced action to improve the rights of tied pub tenants

The Bill will ensure that tied tenants have the option to request a “marketrent-only” (MRO) lease This means that a tenant can pay the going market rate to rent the pub without having to buy products or ser vices from the pub-owning business, therefore ending the tied relationship Even if a tenant remains tied the Bill provides an oppor tunity to sell guest beers They will not be restricted to only selling the brand of the pub-owning business Ministers will lay secondar y legislation in Parliament next week which if accepted, would see the Code come into force on 7 October 2024, and will be overseen by an adjudicator

Ministers expect the legislation will deliver a fairer tied pubs sector, with risks and rewards being more equally shared between tenants and their landlords In 2023, it was estimated that there were just under 700 tied pubs in Scotland Small Business Minister Richard Lochhead said: “We need to do all we can to protect pubs, bars and licensed clubs in Scotland, which in 2022 suppor ted 34,000 jobs throughout the countr y and play an impor tant role in our communities

“I am pleased that we are now free to introduce measures contained in the Tied Pubs Act and give tenants more freedom to choose the lease which best suits their needs and diversify the number of products they can sell

“It’s in ever yone ’ s interest that the sector prospers and I look forward to working with tenants, pub-owning businesses and the new Scottish Pubs Code Adjudicator to deliver these impor tant changes

Welcoming the announcement, C AMRA’s Scotland Director Stuar t

McMahon said: “Today’s announcement that the Scottish Government recognise the impor tance of protecting pubs, the role they play in our communities and are now introducing a new legal Pubs Code for Scotland is fantastic news for licensees and pubgoers

“As well as making sure tied tenants can earn a decent living the new Pubs Code looks set to make it easier for tied tenants to sell more locally brewed beers, increasing choice at the bar for customers o tasty and distinctive products from small, local and independent breweries – par ticularly cask ale

These new protections in law are vital so tied tenants can make a long-term success of their pubs and shape the unique character of their businesses to become an integral par t of their community This requires a balanced relationship between licensees and pub companies, preventing any unfair practices like pub companies taking more than is fair or sustainable from tied licensees’ profits – or making it harder to sell a range of locally-brewed products

“This fair deal for tied pub tenants to protect pubs at the hear t of communities can only be achieved by a robust and long-overdue statutor y Scottish Pubs Code and the new Pubs Code Adjudicator to enforce it ”

Heartwood Collection Acquires The White Hart, Lymington

Hear twood Collection, the leading UK hospitality group backed by Alchemy

Par tners, has acquired The White Har t, Lymington from the Stonegate Group The acquisition continues the Group’s ambitious growth plans and it remains on track to grow to over 60 sites by 2027

Hear twood has the highest possible rating from the Sustainable Restaurant Association (Three stars) and also recently won ‘Best Food-Led Pub Group 2023’ at the Restaurant Magazine’s Awards, ‘Best Managed Pub Group (up to 50 sites)’ and ‘Best Operations Team’ at the prestigious Publican Awards 2024

Richard Ferrier, CEO, Hear twood Collection, said: “The White Har t is a beautiful pub that is clearly much loved by the local community in what is a fantastic location We’re looking forward to restoring this pub and returning it to its former glor y We have long wanted to open in or close to Lymington and are delighted to have found the White Har t ”

Built in the late 1700’s, The White Har t is a Grade II listed building located on the edge of the New Forest Following the acquisition, the pub will undergo a significant multi-million pound refurbishment to restore and preser ve its many historical features including its par t-tiled exterior and beamed interior The sympathetic renovations will infuse the pub with Hear twood’s signature warm, quirky style to create a welcoming bar, dining room and beautiful outdoor space for dining Guests will be able to enjoy Hear twood’s seasonally-changing menu which is developed in line with the Group’s ethos for delivering sustainable , fresh food This sits neatly alongside a carefully selected wine list, cask ales, beers and cocktails

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

Now available to download for free is the new Footprint Intelligence repor t, ‘Can a cup save the planet? Exploring oppor tunities for reusables in hospitality and foodser vice’, produced in association with dishwashing specialist Meiko UK

“Waste disposal costs are going through the roof, storage space for bins is at a premium, and customers can’t stand packaging Ever ybody hates waste , and we need to eliminate single-use items wherever possible ” says Paul Anderson managing director of Meiko UK and chair of the Foodser vice Equipment Association

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

The repor t details the challenges and solutions, finding evidence that reuse schemes are working

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

extraordinar y effect on the UK catering industr y, ” says Paul Anderson “What is hear tening is that we are witnessing a core change in societal behaviour, with the public and caterers pulling together to reduce waste We are making it happen and you can find out how by reading about the oppor tunities for reusables in hospitality and foodser vice

Download the repor t here: https://www.meiko-uk.co.uk/en/footprint-reusables-repor t

For more information contact:

Meiko UK Limited 393

St Patrick’s Day Tips Drinks Sales Into Growth

Drinks sales continued a pattern of growth into the second half of March, with St Patrick’s Day celebrations boosting pubs and beer suppliers in particular

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to Saturday 23 March were 1% ahead of the same week in 2023 It follows a 1% increase over the previous week, and 5% growth in the seven days before that

Pubs and bars took advantage of St Patrick s Day falling on a Sunday (17 March) this year, and sales were 13% ahead of the equivalent Sunday last year FA Cup quar ter-finals also brought people out to drink Solid trading continued through the week, but the weekend was tougher, with sales down year-on-year by 2% and 6% on Friday and Saturday (15 and

16 March) respectively

St Patrick’s Day made it a good period for the Long Alcoholic Drinks (LAD) categor y, and beer and cider sales were both 8% ahead of last year However soft drinks (down 8%) wine (down 8%) and spirits (down 6%) were all in the red

“St Patrick’s Day continues to deliver for pubs bars and drinks brands ” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland “Hot on the heels of Mother s Day, it s another reminder of the value of celebrator y occasions to the On Premise More modest growth on other days suggests some consumers are saving their money for big events like these and cutting down on more ever yday occasions, and recent wet weather won’t have helped general spending Never theless, three straight weeks of yearon-year growth is a positive indicator for the rest of Spring and Summer ”

Back To The Floor Raises Over £258k In Support Of Hospitality Action

Tej Walia General Manager, Foxhills Club & Resor t and Joanne Taylor-Stagg, General Manager, Athenaeum Hotel & Residences who returned to the floor to test their silver ser vice skills for 500 guests in aid of Hospitality Action, which acts as the safety net for

Photography Credit – Jeremy Rata

Marketing- Effective Ways to Promote Your Business

There are more options than ever when it comes to marketing your hospitality business; but it can feel so overwhelming that it’s difficult to know where to star t Ideally, your marketing should include a combination of both digital and traditional marketing and in this ar ticle , we’ll discuss the most effective ways to promote your business to new and existing customers

Online content means that customers are more tuned in than ever to hospitality brands and if you ’ re not present on at least a few marketing channels, you risk falling behind your competition

At the core of great marketing is great communication and building relationships with your customers to make them rave about their experience with you to their friends, family and colleagues Word of mouth marketing is by far the most powerful way to market your business Reward programmes and offers are a reliable way to keep customers coming back and expand your customer base because people love to get something back! Think about brands like Nando’s and McDonald’s which reward loyalty by enabling customers to redeem points collected each time they spend It doesn’t have to be as complicated as that; something as simple as a printed loyalty card you stamp ever y time and give out a free drink on the 10th visit can entice customers back and turn them into loyal fans

Online reviews are the lifeblood of hospitality marketing People will often check online before deciding where to eat or drink so making sure profiles on TripAdvisor and other review sites are up to date is essential You can encourage reviews by making sure your customers know how to leave a review; for example , using QR codes on loyalty cards that you send out with deliveries or that you place on tables and of course , making sure that you encourage reviews from regular customers ever y time they engage with you

By Catherine Storey, Founder and Director of Freshbat Marketing (www.freshbat.com)

To help keep lines of communication open with your customers and make them aware of your latest offers, ensure you have some basic email marketing in place , such as confirmation emails when someone books online , a reminder email 24 hours before the booking and a follow up email afterwards to ask them how their visit was and request a review It's also wor th sending one-off emails for special occasions such as Mother’s Day, Father’s Day or Christmas and whenever you have news to share , such as a menu update Ensure you give people enough notice for bigger occasions (send emails at least 3-4 weeks before)

When it comes to social media, things are more fast-paced Statistics say that you have about three seconds to grab a user ’ s attention on TikTok (https://www thedrum com/opinion/2023/03/29/tiktok-and-the-power-thefirst-3-seconds#: :text=You%20have%20about%20three%20seconds,to%20make%20your%20point%20quickly ) and on other platforms without video content attention spans can be even shor ter

Social media is a great way to promote your business for ver y little investment Shor t-form video content is par ticularly useful for cutting through the noise , especially on visual platforms such as Instagram and TikTok Close ups of food and drink are really engaging and you can use a phone to do close ups, for example cutting into some food and steam emerging or cutting an egg showing the yolk spilling out Behind-the-scenes content is another cost-effective way to create authentic and engaging posts Audiences love to see how their food is made or how their cocktail is put together behind the bar When it comes to photography make sure your phone camera is clean, remove clutter from the background and use por trait mode to get a more professional-looking photo

To build an engaged community, make use of features such as polls on Instagram stories to get customers excited about upcoming events and offers and to get feedback so you can keep improving the experience for your customers Think about easy two-choice polls, for example , which drink are you ordering tonight? Are you eating in or taking away? Keep questions simple to maximise engagement

While it might seem overwhelming, once you ’ ve chosen your key channels there are lots of oppor tunities to get creative with your marketing Think about where your customers are most likely to be spending time choose the marketing activities you want to do and have fun!

Portobello Pub Company Acquires Award-Winning Darwin & Wallace Bar-Restaurant Group

Pub and restaurant operator The Por tobello Pub Company has completed on a deal to purchase the London-based, award-winning neighbourhood bar-restaurant business, Darwin & Wallace

The acquisition will add seven high-volume venues located in some key London ‘villages’ including Battersea Power Station, Clapham Old Town, Wimbledon and Richmond

Darwin & Wallace will continue to operate under the same name , and continue to provide guests with its high-quality, all-day drinking and dining offer that has become revered for its high standards and award-winning design, as well as its sustainability credentials and commitments

The acquisition means the enlarged Por tobello Pubs business now comprises 27 sites, with plans to further grow the group, including the Darwin & Wallace collection, via selective acquisitions

Darwin & Wallace was founded by Mel Marriott in 2012, backed by leading private equity firm Imbiba and approximately 200 smaller individual shareholders, via the government’s Enterprise Investment Scheme

The deal will see Marriott step down from day-to-day operations, with the enlarged group led by Richard Stringer, Managing Director of Por tobello Pub Company The rest of the existing Darwin & Wallace senior

team will remain in place

Commenting on the development

Mark Crowther Chairman of Por tobello Pub Company said: “This is a fantastic acquisition for Por tobello, bringing an extremely successful and high-quality business under our umbrella It represents a fantastic oppor tunity for us to blend our existing high-quality estate of pubs and restaurants with a collection of truly excellent and premium high-street hospitality venues

“Mel and her team have done an extraordinar y job in creating and building the business over the past decade , and we d like to thank her for trusting us to be careful custodians; we are looking forward to taking Darwin & Wallace to the next level We’d also like to thank the teams at both Imbiba and Zetland for suppor ting this deal, enabling us to star t this exciting new chapter at Por tobello ”

Mel Marriott, Founder and Managing Director of Darwin & Wallace , said: “I am incredibly proud of what we ’ ve built at Darwin & Wallace and am immensely grateful to ever ybody who has been a par t of this journey While it’s the end of an era for me , what we have created is truly special and I am looking forward to watching the business continue to flourish under the stewardship of Mark, Richard and the Por tobello team ”

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint

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

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

From the 1st of May through to the 26th of June , Stella Ar tois, the official beer par tner of the Wimbledon Championships, will then offer 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 lines,

The Society of Independent Brewers and Associates (SIB A) has par tnered with the Great British Pub Awards to introduce a brand-new categor y for Best Beer Pub with nominations now open Building on the success of SIB A’s “Independent Beer Bar” which they brought to the Awards in 2023 and which will return again in 2024 the new SIB A sponsored “Best Beer Pub” award is open to all pubs with a focus on their exceptional beer offer

The winner must consistently deliver value and high standards through their range , showcasing the quality of their ser ve , cellar management and training, staff knowledge and excellent customer ser vice

SIB A Chief Executive Andy Slee will join the judging panel for 2024 and had this to say on the awards;

SIB A are proud to be suppor ting the Great British Pub Awards in seeking to highlight the UK’s best beer pubs Quality beer goes hand in hand with a superb pub –

Robinsons Brewery Pays Tribute To Life President

Robinsons Brewer y has paid tribue following the death of of Company Life President, the last of the fifth generation who worked for Robinsons

Dennis Robinson

Mr Dennis joined the family’s business on 25th October 1953, star ting as a trainee brewer During the succeeding 71 years he has taken an active role in the company ’ s affairs In 1962 he became a main board Company Director, becoming Life President in 2020 He remained committed and fully engaged as the Chairman of the Trustees of our historic Pension Schemes and with the evolution of the business over the last 10 years right until his death

Joint Managing Director and son of Mr Dennis, William Robinson, said “He will be remembered by many colleagues across the business as a true gentleman with a fastidious attention to detail! He was a walking

almanac of all things Robinsons, custodian of the company ’ s histor y and keen to ensure this was brought to life and shared widely”

“Throughout his working life , he was heavily involved in the Stockpor t community, as Chairman of the Chamber of Commerce , as a Magistrate for over 40 years and through his roles on various other local trusts and committees

“He will be sadly missed by his family friends and colleagues inside and outside the business who were such a large par t of his life for many years ”

“For the Robinson family the loss of the last of the three brothers the fifth generation of the business, is the end of an era, their wise counsel will be deeply missed

Mr

Making Stays Exceptional: Insights From A Keeper Of The Elusive ‘Golden Keys’

By Simon James , Head Concierge at Burgh Island Hotel

Amongst those working in the hospitality sector there’s a consensus that hospitality is not just a job but a calling Those drawn to hospitality typically have a passion for providing clients with exceptional ser vice and memorable experiences In the hotel world, the concierge team is at the forefront of this mission – sharing with guests their knowledge , care and problem-solving skills to make their visits as gratifying as possible

ROLE OF THE CONCIERGE

When people think about a concierge team, they may presume their ser vice is limited to booking theatre tickets and restaurant reser vations but the concierge’s remit – and value – extends far beyond this Indeed, at Burgh Island hotel – an iconic ar t deco retreat on Devon’s secluded Burgh Island – we encourage guests to contact the concierge team before arrival to help plan their visit

Concierges are exper ts on their locale , with carefully-curated knowledge on the best places to eat, the most rewarding things to do and the most enjoyable places to visit Guests may ask them to help book reser vations at the most exclusive restaurants, arrange entr y to the most in-demand tourist attractions or source elusive tickets for events – which sometimes comes with the ability to bypass queues But concierges can also help with more bespoke requests – including anything from offering ideas to help make an anniversar y special through to handling deliveries, organising private security ser vices, coordinating meetings, providing directions, resolving complaints and arranging transpor t to make a stay seamless and stress-free

Taking this broad scope into account, the role of a concierge encompasses ever ything from personal assistant to local exper t and event planner Crucially, their ser vice is completely free and their information is unbiased In some hotels concierges are now called guest relations managers to reflect the impor tant role they hold – whether welcoming new and returning visitors or acting as a liaison between guests and hotel staff to ensure any issues are swiftly resolved

MAKING STAYS EXCEPTIONAL

Customer ser vice is paramount in hospitality The most successful concierges are those who make their guests’ visits exceptional by anticipating their needs, understanding their preferences and providing a personalised, considerate ser vice

Good hospitality ser vice is about making guests feel valued and understood This extends beyond the tangible aspects of a guest’s stay – it encompasses the emotional connection forged through thoughtful gestures and genuine interactions

The Craft Guild of Chefs has unveiled the shor tlisted nominees for its’ 2024 Awards for which the winners will be announced on Monday 24th June at the JW Marriott Grosvenor House in London

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industr y – from apprentice and young chefs just star ting out to chefs who are established in their careers in hospitality, pubs and restaurants In addition to the 15 categories listed below, the Craft Guild of Chefs will also present a Special Award to the chef who, above all others, has made an outstanding contribution to the industr y

Each guest has a unique stor y a set of preferences and a desire to feel seen and appreciated Whether remembering a guest’s favourite drink, dietar y restrictions or interest in cer tain activities, the ability to anticipate and fulfil their needs is what sets apar t the best hotels

ELEVATING HOSPITALITY THROUGH LES CLEFS D'OR

Les Clefs d’Or – or ‘the golden keys’ – represents the pinnacle of concierge excellence This prestigious association of concierge professionals was officially founded in 1952 and is based on the principles of ser vice and friendship It now has around 4 000 members across more than 80 countries Membership is a mark of distinction; members must have several years of hotel concierge experience , under take comprehensive testing and demonstrate their ability to deliver the highest level of ser vice

At Burgh Island hotel, our Head Concierge holds these distinguished keys, which not only represent excellence but also unlock access to a global network of concierge exper ts Members can confer with like-minded individuals, benefit from training and development oppor tunities, and access invaluable resources – sharing insights and best practice to elevate their craft to new heights What’s more when faced with a challenging request, they can call on the exper tise of their global network to accomplish it – enhancing their guests’ experiences and setting new standards of hospitality excellence worldwide

CULTIVATING BESPOKE EXPERIENCES

At Burgh Island hotel, we strive to provide a symphony of attentiveness, care and attention to detail towards our guests so that they are enveloped in an atmosphere of warmth and hospitality Ever y gesture whether through handwritten notes, personalised greetings or curated recommendations, is done with sincerity and authenticity, and our commitment to creating memorable experiences resonates with guests long after they have depar ted

We take the approach that nothing is too much trouble and we delight in cultivating bespoke experiences

Our concierge team can arrange anything from ar tist experiences and workshops through to fishing trips, sea tractor rides, curated island walks, surfing and paddleboarding experiences, and outdoor picnics – while providing insight about the cultural and architectural histor y of this unique island

ADVICE FOR ASPIRING HOSPITALITY PROFESSIONALS

Exceptional hospitality lies in fostering a culture where ever y guest interaction is tailored to their individual needs Understanding the unique preferences of each guest and responding accordingly leaves a lasting impression

For those aspiring to enter the world of hospitality, embracing a mindset of continuous learning and consideration is key By prioritising empathy personalisation and professional development aspiring professionals can achieve a rewarding career in hospitality and enrich the lives of their guests

A complaint against Twickenham Brewer y ’ s ‘Naked Ladies’ pump clip has not been upheld by the alcohol industr y ’ s Independent Complaint Panel (ICP) following a complaint from a member of the public

The complaint raised concerns that the name branding and design of the pump clip were inappropriately sexualised and could cause offence and embarrassment for customers and staff when ordering the product in a pub or bar, under Code rule 3 3 – causing serious or widespread offence The Panel did not uphold the complaint

The Panel discussed the product name ‘Naked Ladies’ and noted the company ’ s submission that the beer was one of several which it named after local landmarks, in this case a well known and colloquial term used to describe a group of statues in Twickenham The Panel noted the packaging and company website incorporated descriptive language designed to explain the historical context of the statue , and while limited space on the pump clip didn’t include this – the reference of Twickenham in the company ’ s name did provide some context

The Panel considered that the design was ar tistically stylised and akin to ar t deco, with no identifying detail added to any of the statue’s features or undue focus on its pelvic or breast area

As such the Panel considered that the depiction of the statue and the name ‘Naked Ladies’ did not cause serious or widespread offence Accordingly the complaint was not upheld under Code rule 3 3

Chair of the Independent Complaints Panel, Rachel Childs said: “It’s vitally impor tant under the Code that producers ensure their products do not cause serious or widespread offence and in relation to sexual objectification, that they don’t incorporate elements which are demeaning, derogator y, gratuitous or overly sexu-

alised In this case , the Panel concluded that the overall impression of the Naked Ladies pump clip did not fall foul of the Code and did not uphold the complaint ”

C AMRA Chairman Nik Antona said: “We are disappointed that the Independent Complaints Panel did not uphold the complaint from a member of the public

“The beer in question was removed from eligibility for inclusion in our Champion Beer of Britain Competition in 2022 following complaints from members of the public Our volunteer committees have upheld that decision and we are proud to have robust policies and practical guidance for our volunteers on the naming and marketing of beers and ciders, and whether products should be eligible for our highest accolades or on sale at our festivals

Our policies are unashamedly consumer focused and include the environment that product names and marketing – including pump clips – can create for bar staff, volunteers at our festivals, and members of the public enjoying the licensed trade We also require brewers, cider makers and other vendors at our festivals to refrain from using discriminator y marketing at C AMRA events, as covered in our Festival Code of Conduct

“Beer and cider are for ever yone , and we want ever yone to feel welcome at C AMRA festivals and in their locals For C AMRA, that means making sure that products on sale do not invite inappropriate or exclusionar y behaviour or comments

“We are looking forward to working with the Por tman Group when they next review their Code of Practice and we will be making detailed representations on behalf of consumers and in line with our own policies on naming and marketing of beer and cider ”

SLTA Responds To Introduction Of Tied Pubs (Scotland) Act

The (SLTA) Scottish Licensed Trade Association welcomes the introduction of the Tied Pubs (Scotland) Act, announced this morning by the Scottish Government

Gavin Stevenson, the SLTA’s tied pubs policy adviser, an Inverness-based publican, said:

“This act will regulate the tied pubs sector and provide some of the same protections that tenants in England have long enjoyed

“However, we are extremely disappointed in the delays to implementation, first as a result of Scottish Government insisting on an extended two-year period for the Act to take effect, then by the obstructive behaviour of some of the tied pub companies in pursuing protracted, but futile , legal challenges, and now by the Scottish Government announcing that the Act will not take full effect until much later this year

“Scottish tied pub tenants cannot afford any fur ther delay and we urge the Scottish Government to accelerate implementation ”

The SLTA which represents independent licensees has long been a suppor ter of both the Tied Pubs (Scotland) Bill and a Scottish Pubs Code , claiming that many Scottish tied pub tenants have lost their livelihoods and savings as a result of rapacious pubco behaviour

It previously said that measures in the Bill would strengthen the position of tenants in their relationship with landlords, and put Scottish tenants on an equal footing with their counterpar ts in England A statutor y code of conduct has been in place in England for several years

The Bill, put forward by Labour MSP Neil Bibby, was backed by a broad coalition including the SLTA, the Campaign for Real Ale (Camra), GMB Scotland, the Federation of Small Businesses, the Scottish Tourism Alliance , the Pubs Advisor y Ser vice , and many small brewers

London’s Most Iconic Pubs Make Shortlist For Top Consumer Awards

Some of London’s most popular boozers are vying for the top accolades in this year ’ s Ar t of Going Out Awards 2024, organised by venue booking platform DesignMyNight

Pubs that have made the shor tlist in the ‘Pub You Couldn’t Live Without’ categor y are: The Prince SW6; The George in Great Por tland Street; The Devonshire in Denman Street Soho; the Punch & Judy in Covent Garden; and two Fuller’s pubs The Lamb and Flag in Covent Garden and The Churchill Arms in Notting Hill, while Wetherspoon’s is up for the ‘Biggest Bang for your Buck’ award

Some of London s finest and most unique venues make up our shor tlist this year, proving the enduring popularity of pubs as places the general public still love to visit, par ticularly if they’re quirky and olde worlde but have adapted to today’s consumer by providing some-

thing just a little bit different,” commented DesignMyNight senior marketing manager Leighanne Bent “It will be fascinating to see which one gets the top votes overall against such fierce competition ”

Around 60,000 total votes have been cast by members of the public in this year ’ s Ar t of Going Out Awards with up to seven shor tlisted venues across the 12 categories which include ‘The Experience That Defines London’, ‘TikTok Made Me Book It’, ‘Wor th the Queue’ and Date Night with a Difference

Those in the shor tlist now have until 17th April to canvass for votes in the grand final, with the winning establishments being announced on 24th April

Cast your votes here: https://www designmynight com/london/designmynight-awards-2024

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Further Industrial Action Drives Night Time Economy Losses to Exceed 5 Billion Say NTIA

CEO Michael Kill addresses the impact of industrial action as the sector is expected to exceed an estimated £5 Billion in lost revenue as fur ther strike action is announced

The Night Time Industries Association (NTIA) representing night-time businesses, expresses profound concern regarding the recent industrial action announced by the ASLEF union and London Underground The strike , scheduled to run from April 5th to April 8th, including a six-day ban on over time , poses significant challenges to the night-time economy and hospitality sectors, compounding existing economic hardships

NTIA CEO Michael Kill underscores the adverse effects of industrial action on the transpor t infrastructure , resulting in an estimated £5 billion in lost revenue for the night-time economy and hospitality sectors throughout the strike period

Kill emphasises the critical state of the industr y, citing significant revenue losses, high operating costs, and increased taxation, leading to thousands of business closures He urges the government to inter vene , prioritise people’s well-being and address the crisis reiterating the proposed reduction in VAT for hospitality and nighttime economy businesses to provide essential financial relief

“The continuation of industrial action is without doubt taking its toll on businesses and has added to the

current challenges faced by the sector This cannot continue if we are to build back and recover from what feels like a four-year hangover ” Kill added

He notes that disruption caused by industrial action and rising costs not only affects livelihoods but also jeopardises the safety and well being of both staff and customers, who must navigate their way home late at night Acknowledging the lawful nature of industrial action Kill stresses the importance of dialogue and collaboration He urges all par ties to engage in meaningful discussions to find solutions that mitigate negative economic impacts

The NTIA encourages the ASLEF union and London Underground Drivers to consider the broader consequences of their actions and seek solutions that protect member welfare and local business viability Kill believes open discussions can lead to creative alternatives balancing workers’ rights and night-time economy needs

During this period, the NTIA advises individuals to check travel plans in advance , as ser vices will operate on an amended timetable The NTIA pledges to monitor the situation closely and provide regular updates

In conclusion, Kill reaffirms the NTIA’s commitment to suppor ting the night-time economy and advocating for its sustainable growth He calls for collaboration to find long-term solutions, securing the future success of city night-time businesses and ensuring the continued flourishing of the vibrant night-time economy

Shakespeare With Sheps Returns To Two Kent Pub Gardens This Summer

stage open air theatre at two of its popular pubs this summer Shakespeare With Sheps will see Maidstone-based Changeling Theatre perform Shakespeare’s Henr y V during its outdoor summer theatre tour in two of its pub gardens

The two diverse destinations chosen are The New Flying Horse at Wye and the Royal Albion Hotel on Broadstairs seafront It is the second time Britain’s oldest brewer has teamed up with the company to bring Shakespeare to Shepherd Neame venues This year, the first performance will be at The New Flying Horse in the beautiful village of Wye near Ashford on Tuesday, July 2 at 7pm Theatre fans will be able to soak up the rural setting, as the show takes place in the pub’s spacious lawned garden

The second will be the following night on Wednesday July 3 also at 7pm at The Royal Albion Hotel on Broadstairs seafront

Best known for its hugely successful open air tour each summer the Changeling Theatre have staged Shakespeare’s most popular plays in locations ranging from castles to gardens and even beaches for more

than 20 years

Henr y V is arguably Shakespeare s most famous and popular war play and is based on the events of the Hundred Years’ War It is also not without comedy, and in typical Shakespeare style , the leading characters are ruthlessly mocked by the underclass throughout

Directed by Rob Forknall and with the same creative team from last year ’ s Love’s Labour’s Lost, this production will take its design cues from the game of chess and promises to be a visual treat – full of action and intrigue

Shepherd Neame’s Chief Executive , Jonathan Neame , said:

“We are delighted to be able to announce that this exciting par tnership is returning for a second year, bringing live theatre to two of our pub’s open spaces this summer

“The New Flying Horse and The Royal Albion Hotel are both fantastic locations in which to enjoy the show The Changeling Theatre are well known for their fun and creative shows and we can’t wait to add their performances to what we already offer our customers this summer ”

Ar tistic director of the Changeling Theatre , Rob Forknall, said: “Henr y V is popular with audiences and our production promises to be enter taining challenging and with some Changeling humour thrown in for good measure ”

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

NTIA & UKDSA Urges Government to Extend Protections to Frontline Security Staff Within Night Time Economy

Following the announcement that the Government has presented plans to target Serial or abusive shoplifters who will face tougher punishments as the Prime Minister sets out tough new action to crack down on retail crime and protect UK high streets

Michael Kill CEO of the Night Time Industries Association “I commend the government s decisive action to combat retail crime and protect the invaluable staff who ser ve our communities Assaulting retail workers is an intolerable offence that undermines the safety and security of our high streets By establishing assault on retail staff as a standalone criminal offence , the government is sending a strong message that such behaviour will not be tolerated

However, as we celebrate this step forward, we must also address the urgent need to extend protections to the security sector Shockingly, over 90% of security operatives endure verbal and physical abuse or sexual harassment in the line of duty It’s imperative that the government considers implementing similar measures to safe-

guard these essential workers who contribute to maintaining public safety

Moreover, the initiatives to track and penalise serial offenders through tagging and enhanced community sentencing are crucial steps toward deterring repeat criminality By investing in facial recognition technolog y which has been trialled on the south coast, and bolstering police resources, we can prevent crimes before they occur and hold perpetrators accountable

As we move forward, I urge the government to prioritise the safety and well-being of all frontline workers, including those in the security sector, and continue collaborating with industr y stakeholders to ensure comprehensive protection for those who ser ve our communities tirelessly Together, we can create safer environments for both workers and patrons alike , fostering vibrant and thriving high streets and night time economies across the UK

Docuseries presented by BBC on the Abuse suffered by the Door Security Sector

https://www bbc co uk/news/uk-politics-68773704

Monica And David Galetti Announce Closure Of Mere After Seven Years

Monica and David Galetti are to close their Mere restaurant in London’s Fitzrovia later this month after seven years of trading

opened in 2017 and was the first standalone joint project for the Galettis, who met while working at Le Gavroche in Mayfair which closed its doors earlier this year, gaining a reputation for dishes blending classical French flavours with South Pacific Island influences Posting the news on social media, the Galettis said: “It is with heavy hear ts that we announce the closure of Mere restaurant – but we feel this is the right time after 7yrs! “We want to take this oppor tunity to wholehear tedly thank Alastair

Judge Marcus wearing coasters restaurant at the Berkeley at the end of 2023 with Jason Ather ton recently announcing the closure of Pollen Street Social

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

Nine Stonegate Group Managers Gain Leadership Roles Across Its UK Pubs

the first-ever Aspirations cohor t comprising members from each of Stonegate’s three business units: Pub Par tners, Craft Union and Managed Pubs

The Aspirations programme , now in its eleventh cycle , is par t of Stonegate Group’s award-winning learning and development programme , Alber t’s Theor y of Progression The programme provides customised learning paths for career advancement in the hospitality industr y

latest cohor t concluded in December 2023 and played a crucial role in propelling nine high-potential individuals into leadership roles within the company The group saw promotions across various business areas highlighting the programme ’ s adaptability and success in cultivating leadership skills

The graduation ceremony held at Stonegate’s Academy in Birmingham celebrated six new Regional Managers, one Area Manager, one General Manager and a Pub Suppor t Team Manager

During the programme several significant promotions took place highlighting the real impact of Aspirations

on career progression Darren Guyon, a General Manager, was promoted to Area Manager, while Ashley Roper climbed to the role of Regional Manager in Craft Union Associate Regional Managers Emily Jordan and Bethan Johns stepped into Regional Manager positions

Since its inception, Aspirations has seen 31 Area Managers within Stonegate and nine Craft Union Regional Managers climb through its ranks Tim Painter, Stonegate HR Director, expressed his pride in the achievements of the Aspirations graduates He said: “It is hugely rewarding to see another cohor t of ambitious, motivated and forward-thinking individuals progress through the Aspirations scheme Congratulations to all this year ’ s graduates for their hard work, this is a well-deser ved achievement

“Our people are at the core of our ethos here at Stonegate and we are committed to the development of our team The Aspirations programme is a fantastic real-life example of our bar to boardroom ethos ”

This historic Aspirations graduation not only signifies personal accomplishments but also reflects Stonegate Group’s dedication to investing wisely in its people and providing equal oppor tunities for growth across its diverse business units

GBM Winner To Launch Debut Restaurant In Liverpool

Chef Dan McGeorge , winner of TV’s Great British Menu 2021, is set to open the doors of his debut restaurant later this Spring

Vetch, located at 29A Hope Street in the hear t of his home town of Liverpool, is currently being transformed into a 26-cover fine dining restaurant Which once open will ser ve up a relaxed seasonally inspired five-course lunch and a seven-course dinner, with both tasting menus showcasing modern British cooking interspersed with Nordic and Asian flavour influences

For those that don’t know Dan’s route to the kitchen is unconventional, in that he star ted out studying for a law degree , before deciding it wasn’t for him and changing tack completely to train as a chef

2011, saw Dan gravitate to Liverpool Community College , where he began to learn his craft and fur ther develop his passion for cooking On graduating he worked in several high-profile kitchens, with stints alongside the likes of Simon Rimmer Sam Moody at the one Michelin starred three rosetted Bath Prior y and Ben Mounsey at the three rosetted Lawns Restaurant, Thornton Hall Hotel, before making the move to the Lakes in September 2017 as head chef at the then two AA rosetted Rothay Manor

Dan left Rothay in October 2023, having previously secured a third AA rosette in Januar y 2019 along the way In 2020 he joined the likes of Marcus Wareing, Jason Ather ton, and Marco Pierre White as he was presented with an Acorn Award

He added a Michelin Plate to his accolades in Januar y 2021, which he followed by being crowned ‘Champion of Champions’ in BBC Two’s Great British Menu programme In June 2022, Dan was presented with the Restaurant Chef Award by The Craft Guild of Chefs Since then he’s relocated to his native Liverpool taken some time out with his young family and then got stuck into searching for the right venue to realise his dream off opening his debut restaurant

Vetch’s chef-owner Dan McGeorge said: ‘ ’It was a big decision leaving Rothay, but it was the right one to make Georgia and I wanted to move back to Liverpool and realise our joint ambition to open a restaurant We ve been for tunate enough to find an amazing location right in the middle of the city at 29A Hope Street

We’re busy recruiting staff at the moment and then we ll spend time working with our team to hit the ground running Hopefully opening the doors in early May We can’t wait to welcome guests through the door to enjoy what will hopefully be a great additional to Liverpool’s emerging dining scene ’’

St Austell Brewer y has signed a new 10-year deal with fellow Westcountr y drinks brand, Thatchers Cider The two companies have been working in close par tnership since 2002

As par t of the new, long-term strategic deal, St Austell Brewer y will stock Thatchers cider in its managed pubs from the Isles of Scilly to Bath Thatchers will also continue to be a key drinks par tner for publicans across the company ’ s 122-strong leased and tenanted estate

As the South West’s leading wholesale drinks distributor Thatchers brands are also widely available to St Austell Brewer y ’ s 3,000+ freetrade customers across the region

Kevin Georgel, Chief Executive , St Austell Brewer y said: “We’re delighted be continuing our longstanding par tnership with Thatchers by signing this new 10-year deal It’s a fellow family-owned drinks company, which shares many of our values

“Working collaboratively with other businesses in our region, and building strong long-term relationships, is something which has always been impor tant to us It’s fantastic to continue suppor ting one another by growing Thatchers’ Westcountr y distribution whilst bolstering our drinks por tfolio and cider offer for pub

Photo Credit Optomen Television

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

Revolution Bars Proposes Restructure And Closure 18 Sites

Bar and gastro pub operator Revolution Bars (REVB) has proposed a restructuring of the group, which would involve the shuttering of several sites, rent reductions, and an equity raise of up to £12 5m featuring new and existing investors

Revolution Bars said its restructuring plan would affect Revolution Bars Ltd and would see it exit the leases of 18 loss-making sites and impose a rent reduction on a fur ther 14 sites, which the company said would enable it to return to profitability at a sustainable level

To fund the planned restructure and provide additional working capital, a fundraising is proposed to raise up to £12 5m

Group like-for-like sales for the four weeks to 31 December were up 9 0%, the company s best festive period since 2019 Like-for-like sales for the first half, including New Year’s Eve , were down 2 8%

Rob Pitcher, chief executive of Revolution Bars Group plc , said: “Following a period of macro-economic and external challenges which has impacted both the company and dispropor tionately its Revolution brand’s young customer base and consequently our trading, the board has had to consider all strategic options for

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

the Group to improve its future prospects and provide the best outcome for all stakeholders

“After much consideration the board concluded that a plan to restructure the business together with a fundraising of up to £12 5 million and to simultaneously launch a formal sale process would deliver the best value

“We are driven by the imperative to deliver to stakeholders a business which is fit for purpose in today s environment, better balanced and financed in a way to provide a sustainable long-term future for the Group which, in time , has the oppor tunity to grow and flourish again ”

Revolution said the restructuring plan would “primarily impact the Revolution-branded sites” listed under the Plan Company, which holds 38 Revolution branded sites, six closed sites, one Playhouse site and one Founders & Co site

Last month, the company reiterated it is “actively exploring all the strategic options available” following press speculation that it plans to close a quar ter of its sites

The hospitality group closed eight bars across England in Januar y after blaming the cost of living crisis for hitting the spending power of its younger customers

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

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

6 CAPITALISE ON LOCAL PRIDE

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

7. SOCIAL MEDIA TIE-INS

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

8 ANNOUNCE POST-GAME ENTERTAINMENT

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

your

Travel & Tourism Set To Break All Records In 2024, Reveals WT TC

The World Travel & Tourism Council (WTTC) is projecting a recordbreaking year for Travel & Tourism in 2024, with the sector’s global economic contribution set to reach an all-time high of $11 1 trillion

According to the global tourism body’s 2024 Economic Impact Research (EIR), Travel & Tourism will contribute an additional $770BN over its previous record, stamping its authority as a global economic powerhouse , generating one in ever y 10 dollars worldwide

As the global sector soars past its pre-pandemic prosperity, WTTC expects 142 countries of 185 analysed will be outperforming previous national records

In par tnership with Oxford Economic , WTTC’s latest EIR showcases a sector briming with oppor tunities underpinning almost 348MN jobs globally This represents an increase of more than 13 6MN jobs compared to its highest point in 2019

International visitor spending is expected to come within touching distance of the 2019 peak to reach $1 89TN, while domestic tourists are forecast to spend more than in any year on record to hit $5 4TN

A LOOK BACK ON LAST YEAR

Despite economic uncer tainties and geopolitical shake-ups, the Travel & Tourism sector is thriving With an economic injection of nearly $10TN, the sector matched its pre-pandemic zenith, flexing its resilience and proving its critical role in the global economy

Representing 9 1% of global GDP at just over $9 9TN in 2023, Travel & Tourism’s financial footprint was the largest it’s been since the golden year of travel in 2019, trailing its peak by a mere 4%

The sector also bolstered its workforce by an additional 27 4MN, propelling the total to nearly 330MN jobs worldwide

International spending increased by 33 1% to reach $1 63TN, underscoring a vibrant comeback stor y for many countries around the world, with domestic spending increasing by more than 18% to reach almost $5TN

The British Institute of Innkeeping (BII) has announced their 12 Semi-Finalists for this year ’ s Licensee of the Year competition

Since the launch in Januar y this year, licensee operators have been entering the competition, showing the judges evidence of how they have been building their businesses and communities with a focus on their resilience sustainability diversification and commitment to their teams

Selected from a field of over 300 entrants the 12 Semi-Finalists have reached this far in the awards based on their exceptional entr y forms, social media and web presence audits as well as myster y customer visits, cour tesy of HGEM Head Judges, Amanda Hemming FBII and Ashley McCar thy CBII, will be making their way across the countr y over the next few weeks to meet all of the Semi-Finalists in person to experience their businesses first hand

The 2024 Licensee of the Year Semi-Finalists are as follows:

Andrew Goodall – Rose & Crown, Severnstoke – WR8 9JQ

Benjamin Bullman – The George

2023 set the stage , demonstrating the unwavering passion for travel, paving the way for a record-breaking year in 2024

This growth comes despite two of the world’s biggest tourism markets lagging in terms of international visitor spend, with both the U S and China seeing a far slower return of international tourist spend

Last year in the U S , international visitor spending remained more than a quar ter below the peak of 2019, while China’s visitor spend remained almost 60% down

Julia Simpson, WTTC President & CEO, said: “Against the backdrop of uncertainty, the Travel & Tourism sector remains a global economic powerhouse

“This isn’t just about breaking records, we ’ re no longer talker about a recover y – this is a stor y of the sector back at its best after a difficult few years, providing a significant economic boost to countries around the world and suppor ting millions of jobs

“There’s a risk however, we need the U S and Chinese governments to suppor t their national Travel & Tourism sectors The U S and China will continue to suffer whilst other countries are seeing international visitors return much faster ”

TRAVEL & TOURISM 10 YEARS FROM NOW

Looking ahead, WTTC is forecasting a promising future for the next decade , characterised by robust growth and unparalleled career oppor tunities

By 2034, the sector will supercharge the global economy with a staggering $16TN, making up 11 4% of the entire economic landscape

This booming industr y is also set to be a job creation juggernaut, providing employment for 449MN people worldwide Nearly 12 2% of the workforce will be powering this vibrant sector, showcasing Travel & Tourism’s pivotal role in global employment

With more than three quar ters of the countries analysed expected to exceed the high point of 2019, in terms of GDP contribution

Helen Paterson – The Cherr y Tree – ML2 0BP

Justine Lorriman – The Royal Dyche – BB11 3BW

Max Shaw & Kelly Dear y – The Castle Inn – DE74 2PP

Paul Dexter – The Old Swan – NN6 0NA

Sarah Godwin – The

New Staffing Models and Embracing More Technology – How Hospitality Will Change

By Nicolas Ferrar y, UK Managing Director, Brigad (www.brigad.co)

To ensure venues are flexible and can be agile to the ebbs and flows of business, they firstly need to be creative with staffing solutions

Latest data from the Office of National Statistics showed there were 112 000 hospitality vacancies at the end of 2023 which is far higher than pre-Covid levels

Enticing people back to the industr y is a top priority However the traditional model is going to have to change and there will be a shift to a more flexible and cost-efficient workforce model

This can be achieved through adopting a blended workforce where businesses operate with a select number of permanent staff which is then supplemented with skilled freelance hospitality workers

This model of working which has been steadily expanding over the past decade or so will become more universal

One of the key advantages for businesses is they can strategically optimise their operations to be more agile in the face of uncer tainty By relying on self-employed professionals during peak times, businesses can ensure they have the right number of staff with the right skills, without the burden of long-term commitments

For businesses operating on tight margins, especially small businesses, a blended workforce is a cost-effective

solution for their staffing needs Businesses can also bring in specialists with unique or hard to source skills that can help them expand their offering

Since the pandemic , there has been a rise in the number of workers going freelance to enable them to choose a work life balance These individuals want to have control over who they work for and when In hospitality, this might mean not having to do graveyard shifts, or having to choose between work and family first, which has a dispropor tionate impact on women

Changing these working practices can enable more women to return It also needs to see the rise of more women in decision-making positions as this will also have a positive effect

Those businesses that adapt to the blended workforce model effectively should see the rewards

The second trend that hospitality businesses need to adopt is to be more innovative and embrace technolog y solutions that can reduce costs and increase revenue to aid that bottom line

More than 6,000 hospitality venues closed in 2023, while annual new openings continue to fall as a result of the ‘cost of doing business’ crisis

Cost rises in energ y, in food and in labour are hardly going to drop, so the sector needs to look at embracing technolog y more if it wants to be more streamlined

Technolog y already plays a par t, Brigad’s hospitality freelance platform being one example

“Improving efficiency through technolog y can have a significant impact on your bottom line Using apps to complement strategic actions should be par t of ever y hospitality business operation, says Brigad s UK MD Nicolas Ferrar y

Brigad has identified technolog y that is already available now that can assist businesses This is the future of hospitality It isn’t a fad but they are must haves

The notion of relying on current cost-heavy methods is over The hospitality business of the future will be more reliant on technolog y Businesses can already use apps or programmes that can do the following:

• Optimise stoc k management

• Reduce sourcing costs

• Adapt menus

• Minimise Waste

• Manage staff efficiently

• Control your energy

Given the pace at which technolog y advances, the early adopters that get on board now are the ones that will benefit the most They are the ones that will have better margins, be more flexible and adapt to industr y changes

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

For this theme the key is employing a refined colour palette but

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

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

That was the problem we , at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor, it cuts

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

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

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• 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

Hospitality Technology

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

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

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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!

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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)

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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

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PROVEN TRACK RECORD OF SUCCESS

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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

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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

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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 ”