CLH Digital - Issue #212

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Finally, a bit of good news!

It's hear tening to hear that the rate of closures in the hospitality sector has significantly slowed down, with recent findings from a sur vey (see front page) indicating a marked improvement compared to a year ago

This news comes at a pivotal moment, as the UK officially emerges from recession with Prime Minister Rishi Sunak declaring that our economy is on an upward trajector y

While trading conditions remain challenging these developments signify a positive shift for our industr y The latest sur vey by leading trade organizations reveals that despite cost of living pressures, the British public retains a strong appetite for affordable indulgences a reassuring sign for businesses in our sector

I was par ticularly hear tened to see that, despite some forced closures so far this year, the repor t said many of the vacancies were quickly taken over by new business operators, with 7 out of 10 cities in the UK now having “ more licenced premises” than in 2023

A real testament, if one was needed, of just how resilient the sector is

However, amidst these glimmers of hope , it's clear that the hospitality industr y is still burdened with excessive taxation We here at CLH News have always said that the sector operates with one hand tied behind its back, with the amount of taxes it pays directly and indirectly simply eye watering Manchester's Night Time Economy Adviser, Sasha Lord,

The Caterer, Licensee & Hotelier News Group is published by RBC

recently issued a stark warning that reducing VAT is crucial for the long-term sur vival of pubs and bars an issue that CLH News has been advocating for over the past 13 years

I was, in fact, at a seminar in London this week and people had travelled from all over the UK to attend One of the topics of discussion was the cost of a pint in a pub or meal out in our countr y ’ s capital

It was fair to say that ever ybody recognises the plight of the sector and accepts that it is down to the current economic climate and that there is no “ oppor tunism” on the par t of operators, but there are limits to people’s budgets and the call to reduce VAT is one that must be repeated at ever y oppor tunity!

The reality is that the industr y faces a myriad of cost pressures from food inflation to energ y costs, business rates, and interest rates It's time to stop treating hospitality as a mere cash cow and recognize its vital role in our economy and communities Introducing a VAT cut for at least 24 months would provide much-needed relief and suppor t to help our sector bounce back

In other good news the government is to extend the licensing laws should England or Scotland progress to the semifinals of the Euros Welcome though this is, my own opinion as the government should have extended the licensing laws for the duration of the tournament irrespective of how for England and Scotland go!

With major events like the UEFA Champions League , the Euros, the Olympics, and the British Grand Prix on the horizon, the sector stands to benefit from the surge in footfall and excitement that these tournaments bring

Firstly, well done James Cleverly for extending licensing hours should England or Scotland progress to the semifinals a decision that recognizes the integral role pubs play in bringing communities together during these landmark spor ting occasions

Recent sur veys highlight just how significant spor ts are to pub-goers, with a substantial number of people expressing

tion, however, no responsibility will be accepted for loss or damage Views expressed

when compiling

their intent to watch games in their local This presents a prime oppor tunity for operators to capitalise on increased patronage by implementing strategic initiatives to enhance the overall experience and keep customers engaged even after the final whistle

I don’t think you need me to tell you how crucial it is for operators to be proactive in their preparations for this busy period From creating enticing food and drink promotions to organizing post-match enter tainment or themed events, there are various ways to extend dwell time and maximize customer satisfaction, but we will consult with some industr y exper ts to share some ideas!

The longer England and Scotland stay in the tournaments, the better it is for pub tills As excitement builds and national pride swells, pubs become the go-to destination for fans to gather, cheer, and celebrate This presents an invaluable oppor tunity for our sector to showcase its resilience and capacity to adapt to evolving consumer demands with pubs setting themselves up for a successful and memorable season ahead

I can always be contacted at edit@catererlicensee com

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

EDITOR

Peter Adams

Hospitality Closure Rate Slows in First 2024 Quarter

READY TO INVEST

after shrinking for two three-month periods in a row, with Prime Minister Rishi Sunak said the economy had now "turned a corner " REVIVAL INDEPENDENT RESTAURANTS

The Hospitality Market Monitor shows positive trends in the eating-out side of the market; food-led site numbers increased by 0 1% in the first quar ter of 2024, compared to drops of 0 7% and 0 4% in the drink-led and accommodation businesses

This marginal growth has been driven by a modest revival for casual dining and independent restaurants These two segments recorded a combined net decline of 21 0% of sites between the star t of the pandemic in March 2020 and December 2023 but appear to have stabilised and achieved 0 5% growth in the first quar ter of 2024 Despite improving trends the independent restaurant segment remains vulnerable experiencing a 22% decline between March 2020 and December 2023

RESILIENT START

Managed multi-site hospitality groups have had a resilient star t to 2024, the Monitor reveals While the independent and leased segments of the market contracted by 0 4% and 0 7% respectively in the first quar ter, numbers in the managed channel were vir tually level with December 2023 Some groups have been forced to close sites in early 2024 but many vacated premises have been swiftly reoccupied by new operators TENTATIVE OPTIMISM

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA – said: “After a ver y challenging few years, these numbers give grounds for tentative optimism that hospitality closures will slow as 2024 goes on While thousands of businesses remain fragile , a downward trend in inflation should hopefully raise the confidence of operators, consumers and investors alike , and protect more venues from closing the doors It is par ticularly encouraging to see a marginal return to new openings for both casual dining and independent restaurants though sustained growth is likely to be some way off ” Graeme Smith AlixPar tners’ managing director and head of leisure corporate finance said: “The economy and the hospitality sector have been impacted by many different and significant factors in the past three years, whether that be the disruption from rapid inflation or the longer-than-anticipated recover y period from the pandemic

SIGN OF “EASING”

This has been visibly illustrated by hospitality openings and closures These headline rates have always been among the most meaningful proxy for assessing the overall health of the industr y and the operating climate While the number of venues continues to tick down overall, the rate has slowed significantly, and hopefully this a fur ther sign of the easing of some of these big market pressures Operating conditions are clearly not easy, but the volatility of recent years has calmed

With closure rates easing and news of the UK economy emerging out of the recession a sur vey has revealed that the sector is ready to invest

A joint sur vey by UKHospitality, the British Beer & Pub Association, Hospitality Ulster and the British Institute of Innkeeping showed that pubs and hospitality venues have the appetite to invest in the future of their businesses, despite the wide range of cost pressures they continue to face

The sur vey revealed the clear desire from businesses to invest, both in development and training of their teams and in venue refurbishments and improvements but it also showed the challenges around rising wage bills, food and drink costs and dispropor tionately high taxation in relation to other sectors

Despite these pressures, 95% of operators are planning to invest in customer ser vice , 92% in staff training, and 71% in venue refurbishments, all up significantly on last quar ter

With the above research revealing that venue closures have slowed in recent months and despite the costof-living crisis, consumers sur vey has revealed are prioritising visiting hospitality venues as an “affordable treat” that they most look forward to At a time when people are thinking carefully about spending their money, hospitality remains key to unlocking the growth that is lacking in the UK economy at present

3RD LARGEST EMPLOYER

As the UK’s third largest employer, the hospitality sector has the power and agility to act quickly and be par t of this much needed growth but it desperately need confidence that any increased trading will be conver ted into profit, before they will invest fur ther When comparing Q1 2024 to Q1 2023:

• Despite more than 33% of operator s seeing an increase in revenues , 70% of venues have seen a reduction in profit, with nearly 50% of venues operating at a loss or just breaking even

• One-in-four businesses st ll remain completely exposed having no cash reser ves with nearly one-in-two having six months or less

• 66% of businesses now have significantly increased wage costs

APPETITE TO INVEST

In a joint statement the trade bodies said: “Our regular sur vey of our joint memberships showed the resilience of our sector, as well as an appetite to invest in teams and venues for the future Consumers choosing to spend their disposable income in pubs restaurants hotels and cafes is no surprise as we provide a much-needed oppor tunity for fun, celebration and vital social connection, but in order for our members to sur vive and thrive , they need to be profitable

“Their profitability has been heavily impacted by high inflation in food and drink high energ y costs disruption from rail strikes and the impact of increased labour costs, that have had a ripple effect at ever y level

“The sector is innovative , adaptable and has the potential to provide much needed growth for the economy, creating vital local employment and bolstering local supply chains, all whilst suppor ting essential social connection in high streets, towns and cities In order for operators to invest in this potential, however, the sector also needs a fairer, modern and more propor tionate tax and regulator y regime , enabling it to remain at the hear t of local economies and communities across the UK ”

Another key indicator for the hospitality market is M&A activity, which is building momentum, par tly on the back of this easing of market pressures, and also as interest rates stabilise and financing markets open up Debt is available – albeit more expensive than it used to be As a consequence , we expect these more stable conditions to continue to translate into fewer closures and more M&A deal activity ”

How The Hospitality Industry Can Prepare For A ‘Summer Of Sport’

Hydes Reopens Popular Chester Pub Following Investment In Refurbishment

The Very Best “Wales & West” Beers Revealed In Region's Last Ever Competition

award for Overall Cask Champion was Salopian Founder Wilf Nelson, who had this to say on their win; “Really, really chuffed, it’s our last year in Wales and West and we have always loved being a par t of the region We are seen as the most active region

Pubs Enjoyed Busiest Day Of The Year During Early May Bank Holiday, Ahead Of Weekend Mini Heatwave

Barclays Consumer Spend data shows that transactions at pub, bars and clubs reached a 2024-high on Saturday 4th May, as the sunny weather and bank holiday weekend encouraged Brits to make a trip to their local Transactions were up 16 8 per cent in comparison to the previous Saturday, and 2 5x as many sales were processed vs the average day in 2024 so far1

The Barclays April Consumer Spend Index showed that pubs, bars and clubs enjoyed a 3 9 per cent boost in April, but more broadly, Brits cut back on spending on eating and drinking overall in the month, with restaurants seeing a13 1 per cent decline2, hampered by the cold weather in the month However consumers ’ confidence in their ability to spend more on non-essential items improved reaching 56 per cent3 which might suggest that falling inflation easing interest rates and better weather will spur spending With UK temperatures set to soar this weekend, it remains to be seen whether growth in pub spending will outpace the bank holiday

Rich Robinson, Head of Hospitality & Leisure at Barclays said, “Improving consumer confidence gives more cause for optimism for the hospitality industr y As the summer season approaches, the weather improves, and with major spor ting and enter tainment events on the horizon, pubs and restaurants will undoubtedly be hopeful that spending will rebound ”

1 This figure is based on merc hant data from Barc lays’ acquir ing business – i e transactions made at businesses who accept payments using Barc lays tec hnology

2 Consumer card spending data from Barc ays ’ issuing business – i e Barc lays debit card and Barc laycard credit card transactions It relates to the per iod 23rd Marc h 2024 – 19th Apr il 2024 It is compared to the per iod 25th Marc h 2023 –21th Apr il 2023

3 Barc lays Consumer Spend researc h carr ied out between 19th Apr il and 23rd Apr il 2024 by Opinium Researc h on behalf of Barc lays There were 2,000 respondents , prov ding a representative sample of UK consumer s by age , gender, reg on,

How Voltage Optimisation Can Ease Pressure Of Energy Costs For The Hospitality Sector

By Wayne Cramer, Chairman, GWE

With 85% of hospitality businesses confirming that rising energ y bills are a great worr y, many are looking for ways to reduce costs without affecting the level of ser vice and comfor t they provide customers Voltage optimisation (VO) is one solution that is proving successful for businesses that are implementing it, but there is still a high number of organisations that are unaware of how the technolog y works and how it could help them

WHAT IS VO?

Electrical equipment in the UK is designed to work at 220 volts, but the national grid can supply businesses and homes with up to 253 volts Not only does this waste energ y but it can overload electrical equipment significantly reducing the product’s lifespan and increasing maintenance needs This is where VO comes in VO reduces the voltage levels supplied to electrical equipment, ensuring their individual optimum voltage is provided whilst preventing overloading devices, which can potentially cause burnout or faults For businesses like hotels, restaurants and bars that use a high level of energ y on ever ything from appliances to heating and lighting, VO offers multiple benefits; it reduces wasteful energ y consumption, improves energ y efficiency, cuts carbon footprint, reduces downtime and costs associated with equipment maintenance , and saves money on energ y bills

VO IN ACTION

One business that has star ted to roll VO out across its proper ty por tfolio is Ashley Hotels which has more than 23 years ’ experience in developing and managing hotels

Having already installed voltage optimisers in several of its other premises Ashley Hotels tasked VO reseller Optimized Energ y with finding the best solutions for two more of its proper ties - the Mercure Salisbur y White Har t Hotel and the Apar thotel Farnborough SACO, four-star establishments which offer high end accommodation with a level of guest comfor t that can t be compromised The business aim was to reduce energ y consumption, lower energ y bills, and minimise its impact on the planet without negatively impacting guests’ experiences

On top of this, with hotel owners and investors required to follow initiatives and regulations that promote energ y efficiency and reduce carbon emissions – notably The Energ y Savings Oppor tunity Scheme (ESOS), the Carbon Reduction Commitment (CRC) and the Minimum Energ y Efficiency Standards (MEES) – it was vital that the solutions suppor ted Ashley Hotels to meet these requirements

After the VO products were specified and installed at each hotel the benefits were soon

as Alim Alim Hirji, Director at Ashley Hotels, explains: “Voltage optimisers were installed in our proper ties due to their energ y saving capability and the potential for extremely quick payback Across our group, the numbers speak for themselves ”

Following the installation at the Mercure Salisbur y White Har t Hotel, the business repor ted a 10% reduction in energ y consumption, saving £19,000 in energ y costs per year, representing

of just 7 3 months

It was similarly good news for the Apar thotel Farnborough SACO which repor

energ y consumption, saving £38,000 reduction in energ y costs per annum, achieving a

5-month payback on its VO investment

Hirji added: “The installation of voltage optimisers in future proper ties we operate will be a no brainer ” Other brands in the hospitality industr y such as Holiday Inn and Mitchells & Butlers have also installed voltage optimisers with

For

It’s

tial business proper ties that would be suitable for the technolog y In sectors such as hospitality where rising costs continue to put the pressure on businesses, VO could be a solution that more than helps them keep the lights on – it can help them operate and grow as a more sustainable and profitable business well into the future

BHA Funds Mental Health Course For Hospitality Workers

“Our aim is to make sure that we have , within the BHA, a solid base of mental health first aid-trained people

“Our wish is that, eventually, there will be more people in ever y BHA hotel trained, so that they can be approached by their colleagues should they feel a need to talk to someone about any mental health issues

“Of course it might be that someone doesn’t feel comfor table speaking to someone who works in the same hotel as them so we will open a list of mental health first aid-trained people within the BHA

“Anyone working for a BHA hotel can then approach any of these trained people , regardless of whether they work at the same hotel or not, to talk, and for help and advice

Hospitality is a ver y people-orientated sector, and it s so important that we

Eurovision Song Contest Could Inject Upwards Of £72 Million Into UK Hospitality

The 2024 instalment of the Eurovision Song Contest could see more than £72 million spent in UK hospitality venues, according to a new sur vey* from music licensing company PPL PRS

The sur vey of 2,000 Brits revealed that two-thirds (67%) of us will be tuning in to the contest this year, nearly three-quar ters (72%) of whom will be suppor ting the United Kingdom’s entr y Olly Alexander of Years & Years fame

More than one in 10 (11%) won’t be suppor ting any countr y but watching the show for enjoyment

Nearly one in 12 (7%) plan to go out for the evening to celebrate Eurovision – the most popular destination for a Eurovision par ty is a pub or bar (4%) followed by a viewing at a cinema or theatre (2%)

Those visiting hospitality venues for events intend to splash the cash however Just 4% expect to spend less than £20 on Eurovision night, while the most popular budget for the evening is around £50 (25%) One in five (21%) plan to spend £20, while nearly half (47%) of respondents have budgeted upwards of £50 Almost one in 12 (7%), however, have set aside more than £100 to spend at a Eurovision par ty

Analysis of respondents spending intentions by PPL PRS reveals that the night is set to see more than £72 million pumped into the UK’s nightlife economy as a result of the Eurovision; the biggest spenders of the night alone could account for a spend injection of more than £21 million

Recent years have seen Eurovision par ties gain traction in hospitality venues – but many now opt to watch at home or a friend’s house; PPL PRS’ sur vey reveals that four in five (79%) Eurovision fans will stay home to watch the contest, while one in seven (13%) plan to visit a friend’s house for the evening Cost and comfor t drive the trend for avoiding a night on the town; more than half (51%) prefer to stay in for the comfor t of being in their own or a friend’s home , while for almost one in two (48%), it comes down to staying in being cheaper than going out to an event

One in 10 (90%) Gen Z and Millennials are heading out for Eurovision par ties this year – with an average

intended spend of £42 and £44 respectively Similarly, those in the Gen X bracket are likely to spend an average of £43, but 96% plan to watch Eurovision at home or at a friend’s house

Despite just 2% of Boomers intending to watch the contest at a public viewing par ty, purchase intent is much higher ; the average spend intent for the generation sits higher than any other at an average of £53 per head

More than one in 10 (89%) Londoners are set to spend the evening in hospitality venues for Eurovision with the second-largest average spend intent at £51 per person – with the same to be said for the Nor th East (88%), but with a much lower spend intent of just £35

Only Welsh Eurovision fans plan to spend any more than Londoners, with an average of £51, but just 3% of people in Wales intend on spending the evening at a public event Following Wales, with just one in 20 (5%) planning to attend a public Eurovision par ty, are those in Nor thern Ireland and the South East

The lowest expected spenders on Eurovision night, along with the Nor th East, are those in Scotland, the West Midlands and the South East, budgeting £37, £36 and £33 respectively on average

Marianne Rizkallah, music therapist for PPL PRS, explains: “Listening to music with other people, especially in response to a live social event such as Eurovision, brings groups together and improves mental wellbeing Part of it is the music’s properties itself – many contemporar y Eurovision tracks are upbeat, in a major key and involve a four-to-the-floor drum beat that sounds anthemic and encourages you to wave your hands in the air and sing along This gearing towards joining in through how the songs are put together places music as a symbol of the collective experience that’s being shared while watching Eurovision The music itself makes you feel good and being around other people who are hearing the same stimulus and cues as you also makes you feel good

“For businesses using upbeat music that symbolises having a good time with your friends means the groups of people out in venues are more likely to spend their money there with drinks in bars contributing to the feel-good nature of the night ”

New First Minister Invited to Their Local to Discuss the Future of Scottish Pubs

Commenting,

“Our

Drinks Sales Dip In Soggy End To April

“After a decent few weeks, it was disappointing to see drinks sales finish April by sliding behind last year ” says Jonathan Jones CGA by NIQ’s managing director, UK and Ireland “This year saw one of the wettest Aprils on record, which played a big role in keeping consumers at home The weather can make all the difference between good and bad weeks at this time of year, so venues and suppliers will be keeping ever ything crossed for a brighter May With consumer confidence tentatively rising, we can be optimistic that May will be a better month if the sun shines ”

the following days as wet and cool weather moved in The weekend was par ticularly weak, with trading down by 8% on Friday (26 April) and by 10% on Saturday (27 April) Categor y-wise , sales of beer and wine were only marginally down year-on-year, by 1% each, while cider and soft drinks, which benefitted from a sunnier April in 2023, were behind by 5% and 7% respectively The spirits categor y had one of its worst weeks in a long time with sales down 19%

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

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

Feathers Hotel Achieves Coveted AA Rosette

Wetherspoon Sales

The chairman of JD Wetherspoon, Tim Mar tin, said:

“Sales

“Our

Government Says, Relax. Home Nations Will See Relaxation Of Licensing Laws For Euro 2024

Licensees around the countr y have cause for celebration a little early as the government confirmed it will relax Licensing Laws for the semi-finals and final of the Euros for licensed premises to avoid repeating problems which surrounded Women’s World Cup 2023 final

The laws in question, the Licensing Act 2003, will be relaxed for matches involving England and Scotland for the semi-finals and finals of UEFA Euro 2024 which will be good news to thousands of publicans, hospitality managers and licensors around the countr y Not forgetting the millions of fans who will benefit too Andy Grimsey, senior associate solicitor at Poppleston Allen, said: "This relaxation means that if the England and/or Scotland football team is successful in reaching the semi-final or final of Euro 2024 then on-licensed premises already licensed to sell alcohol until at least 11pm would benefit from an extension to those hours until 1am This would be an automatic extension contingent only upon either England or Scotland (and no other team) reaching either the semis or the final If the teams were knocked out at the semis, then the extension would not apply to the final The extension also does not apply to off-licences or off-sales from on-licensed premises, nor to regulated enter tainment (DJs and live music , for example) Late-night refreshment would only be extended in premises also licensed for onsales of alcohol

“In summar y, a typical pub or bar already licensed until at least 11pm will be able to sell alcohol (and provide hot food if already licensed to do so) until 1am for the semis in which England or Scotland are par ticipating, and the final if either win the semi The semi-finals are 9 and 10 July and the final is on 14 July 2024 The relaxation only applies in England and Wales ” The decision comes after the government consulted on later trading hours for pubs and bars for the UEFA Euro 2024 football tournament, taking place in Germany across June and July Draft legislation has now been laid before Parliament in time for the law to have effect for the Euros

James Anderson, par tner at Poppleston Allen, said: “The Licensing Act allows extension of hours on occasions which are of ‘exceptional national or international significance’ and will be activated should England or Scotland make any of these games

He continues: “This legal relaxation was last used for the coronation of His Majesty King Charles III, which saw many premises being allowed to extend their trading hours for two hours between 11pm and 1am without the need for a Temporar y Events Notice to give them the licensing permissions required

This is great news for the trade as Euro football tournaments can give licensed premises a significant boost And this will avoid the highly publicised problems which surrounded last year ’ s Women’s World Cup where the Lionesses took on La Roja Kicking off at 8pm in Stadium Australia in Sydney, this was beamed

the UK from 10am, but many premises did not have the permissions to open or sell alcohol at that time which significantly impacted their takings during a difficult time for licensed venues

C AMRA Chairman Nik Antona said: C AMRA was pleased to suppor t this extension when it was first proposed, and it’s great to see Government listen to consumers and the on-trade , and back our local pubs and clubs in this way

“Cheering on your team, in the atmosphere of the pub, surrounded by friends and local community, is an experience that you can t get anywhere else Recognising the unique nature of the pub in this way is a muchneeded boost for licensees who have faced an uphill struggle to remain profitable in recent years in the face of spiralling costs

“I know Parliament is currently looking at making this kind of licensing extension easier in the future which C AMRA strongly suppor ts Creating a more responsive mechanism for licensing hours alterations would let pub-goers celebrate the full range and diversity of UK spor ting achievement – not just the men

Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners

Following on from a successful first season, hosts Lucy Branson and Ruth Baker embark on Season Two with their conversational chat covering hot topics in the industr y

As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industr y professionals Season Two delves into a myriad of topics essential for success in the fast-paced and ever-evolving world of hospitality, including the world of allergens and compliance , people management and culture , and nitty gritty topics, like handling customer complaints

Dubbed the relatable EHO , Ruth, founder of Food Safety Consultancy, Simply Safer, offers bitesize episodes giving insight into the real dangers surrounding rice , and the wonderful world of Listeria Lucy, the lover of the people , is co-owner of restaurant group The Coastal Kitchen Family, shining a light

In a world where ever ything comes at a cost, this FREE podcast is available on all

actionable tips for you and your

Listen here: https://linktr ee/simply safer Contact theothersideofthepass@gmail com if you have any

and

Take payments with confidence

With Lloyds Bank Cardnet®, you can give your customers a fast and secure way to pay in person, online or over the phone through a range of payment methods.

Plus, it’s trusted by tens of thousands of Britain’s businesses and lets you sell to customers from anywhere.

So, whatever your needs, Cardnet is here to help you take payments with confidence.

To find out more, visit lloydsbank.com/cardnet or call 0330 134 7976.

Renegotiate or See Your Business Die: Be Comfortable Being Uncomfortable

Running a business involves smar t strategies for sourcing supplies and ser vices to maximise profits, whatever your budget is A critical skill for both small and large businesses is mastering the science of negotiation

Negotiation is crucial because few conditions are nonnegotiable With strong negotiation skills, you can secure better deals, significantly reducing costs or improving the quality of what you get at the same price But it's not all about price cuts Effective negotiation allows you to adjust various elements of your contracts, from interest rates and contract duration to payment terms, ensuring both you and your suppliers benefit, if you are in a collaborative relationship

This approach is applicable whether you re considering new suppliers or looking to improve terms with current ones That being said you must renegotiate terms regularly, at least on a yearly basis or you’ll lose out when market conditions are in your favour Always renegotiate

Never be afraid to approach your ser vice providers You must regularly renegotiate your terms to keep your business profitable or see your business die or worse , run your business for free Do not forget the most impor tant equation in business: Revenue - Cost = Profits

As a business owner it is your job to protect company profits For ever y £1 of costs you renegotiate you add £1 to your EBIT Whereas for ever y £1 of additional revenue you’ll instead only make £0 25 or whatever the net profit margin you may have is If you don’t understand this equation, hire someone who does How do I negotiate successfully?

When it comes to how to negotiate effectively there are many principles you can follow that will help you: TELL, DO NOT ASK

Don’t ask if a price or other terms can be reviewed Tell them prices and terms need to be reviewed Then tell them exactly what it is that you want, with no hesitation If you only behave that firmly when your business is in trouble , then you are missing out on protecting your business before it gets to a struggling point PLAN AND PREPARE YOUR BREAKPOINT, CONCESSIONS AND POTENTIAL TRADE-OFFS

Know what your worst case scenario (breakpoint) is, then ask for (reasonably) more to leave some room for negotiation and prepare to make specific concessions from your initial request Use identified trade offs (low-cost / high-value concessions) that can give them what they want and give you what you want For example , if your business is cash rich and has no cashflow issues but you want to improve bottom line profitability

and you know that one of your suppliers would benefit from faster payment terms, then you may ask, for example , for an 11% price decrease from your supplier in exchange for 14 days payment terms instead of 30 Instead you may ask for a price decrease to a supplier that would like more security from you and, therefore , give them a longer term contract in exchange for volume rebates You need to know what’s impor tant to you and get it and know what’s impor tant to them and give it to them in exchange for what you want

IDENTIFY BATNAS (BEST ALTERNATIVE TO A NEGOTIATED AGREEMENT)

You must always be prepared to substitute your suppliers and never make your business dependent on any of them Do your research of alternative suppliers before you go to the negotiation table so that your power balance will have improved in your favour before even beginning to negotiate If you are commercially dependent on them and have no alternatives, they can unilaterally impose their conditions and you’ll have little negotiating power Sometimes this is unavoidable , but do what you can to keep your options open (B ATNAs) and strong

DEADLOCK IS GOOD, TIME IS POWER

If you have no deal during your first meeting, that s perfectly fine Let the rejection and conflict of opinions created sink in your counterpar ty’s mind Then invite them back to the table , ask for movement and/or make concessions

However, if you need to close the deal urgently by, say, tomorrow morning, you’ll suffocate your negotiation options and won’t leave enough time for necessar y operational adjustments and escalations on the other side to accommodate some or all of your requests Sometimes the requests you will make will require significant operational adjustments from your supplier and the key account manager dealing with you may not have that decisional authority You will have to escalate as appropriate and access the appropriate stakeholders That takes time

Engage early enough in pre-conditioning to help them understand and prepare on the fact that conditions need to change so as to allow for an appropriate negotiation flow and for your counterpar ty to come to the negotiating table prepared with options The surprise element rarely works in long-term relationships, you need to give them time to prepare and create budgets to accommodate some or all of your requests

BE AWARE OF YOUR DEFINITION OF WHAT IS ETHICAL

Unethical means signing a contract, receiving the ser vices and not paying Or signing a contract and not honouring it Anything else tends to be par t of your commercial negotiation realm Asking for more of what you want is not unethical, it’s you defending your interests and the commercial interests of your business See it this way: if they really can t do it they won t accept the deal anyway If they are accepting the deal, it s because it’s convenient for them and it benefits them, as it should

A lot of business owners or negotiators hide behind a heightened definition of ethics so that they can hide behind the cur tain of comfor t and justification of not doing the difficult thing that it implies As a negotiator, it is your duty to be comfor table being uncomfor table

There are many other principles to explore to maximise negotiations, but the above is a good star ting point

Stella Artois Launches ‘Perfect

By Alex Adamo, founder of The Commercialiser, a boutique consulting firm

sulting firm The Leader ship Galler y, founding par tner of the largest tech dr y

Travel and Tourism Exports Help Drive Growth

First Minister Urged To Back Scottish Hospitality And Tourism

More Than Half Of Bar-Goers Actively

Avoid Venues Without Inclusivity Policies After Experiencing Discrimination

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

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

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

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

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

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

venues to become par t of the Ask For

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

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

"The research results are clear, a huge percentage

Lake District Hotel Welcomes Gordon Ramsay Trained Head Chef

What Allergy Sufferers Need To Know About Vegan Food Labelling

With more people adopting a vegan diet due to dietar y restrictions from food allergies what is often overlooked is whether these foods are actually safe for allerg y sufferers Whilst the availability of vegan and ‘free from’ products has increased, so also has the confusion around labelling on these products, which has, in some cases, been fatal

Tess Warnes, Dietitian at independent food procurement exper t allmanhall (www allmanhall co uk), examines food allerg y labelling and vegan products, and whether there is any protection in Law New research by the Food Standards Agency (FSA) showed 62% of people who react to animal-based products, or who buy for someone who does, are confident that products labelled ‘ vegan ’ are safe to eat This is not necessarily correct

Firstly, it is impor tant to understand the terminolog y VEGAN

The term " vegan " refers to products that do not contain any animalderived ingredients or by-products Vegan labelling on packaging provides

assurance to consumers who choose to avoid animal products for ethical, environmental, or health reasons But in the UK, the use of vegan labels is not strictly regulated by law

FREE FROM

‘Free from’ foods are special ranges of foods made without cer tain allergens If a label states that the product is 'free-from milk' or, 'peanut free', it has to be based on specific and rigorous controls These controls need to ensure that the final product is completely free of the par ticular allergen This includes checking that all ingredients and packing materials do not contain this allergen and that cross-contamination from other foods made on site is prevented

PRECAUTIONARY ALLERGEN LABELLING (PAL)

Commonly known as ' may contain,' these statements are voluntar y and not regulated by law PAL is used to communicate the possible unintentional presence of a food allergen at any stage in the food chain

There are

PAL includes phrases like:

‘May contain nuts’

‘May contain traces of egg ’

‘Made in a factor y that handles peanuts’

‘Not suitable for milk allergy sufferer s ’

VEGAN LABELLING

Vegan labelling does not have a legal UK or EU definition regarding what they can or cannot contain Voluntar y labelling of terms such as “ vegan ” are covered by the Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008, which states products cannot be misleading, and as a vegan diet does not include animal products by labelling a food vegan the food must therefore not contain animal products This, however, does not mean the food

will be safe from contamination or traces of animal products as a vegan claim does not need to go through any rigorous tests

This means a food can be labelled vegan and have a PAL statement for milk or egg

Vegan food can be prepared in factories and areas where products of animal origin may be present This could mean that some vegan food products could unintentionally contain allergens

The Vegan Trademark was designed to provide clarity for those following vegan diets and removing the need to read through ingredients list And whilst the trademark standards require minimising cross-contamination as far as possible , rigours tests of complete removal of animal products are not required

This is why many products include precautionar y statements such as may contain milk while also being labelled as vegan The Vegan Society does not claim that products registered with the Vegan Trademark are suitable for people with allergies to animal products; this depends on the standards achieved by individual manufacturers

It is this that has caused confusion for consumers, many wrongly assuming vegan products are suitable for someone with a milk allerg y, for example

HOW TO KEEP YOUR DINERS SAFE

Do not rely on vegan labelling (even those with the Vegan Trademark) when prepar ing dishes for those with a lergies – vegan products may be contaminated with animal products

A ways read the ingredients list and PAL/ May contain statements Free from c laims - c hec k whic h al ergy they are actually free from! Free from’ may only be one allergy and does not mean free of all a lergies again always c hec k the ngredients list There are 14 major food allergens whic h food provider s should be aware of and are legally required to provide warnings for when they are used as ingredients in any food and dr ink that they provide

10 Leading Hoteliers To Be Awarded Master Innholder Status

Innovative Food Solutions

Free Guide To Help Pubs and Bars Boost Sales of Low and Alcohol-Free Drinks

and boost their sales of low and alcohol-free ”

tips to get star ted straight away, including:

• How to successfully br ing in more customer s How to upsell and boost sales of low and alcohol-free products

• Who is buy ng low and alcohol-free in 2024

• What can staff do to promote ow and alcohol-free products

How the v sibility of low and alcohol-free products contr ibutes to sales Drinkaware worked with Club Soda, a leading mindful drinking movement, along with Punch Pubs & Co, Star Pubs & Bars and Admiral Taverns The guide will be distributed to more than 5,200 venues across the UK The guide is also freely available online through this link

Jimmy Adams, from the Lucky Saint pub in Mar ylebone , shared his key insights and noted that “ over 73% of the UK population are now moderating”, which contributes to Global Market Insights predicting that the alcohol-free beer market will double over the next ten years

Rowan Smith from The Hide in Bermondsey has seen more low and alcohol-free drinks being sold in the middle of the week and said, “Just because people are choosing not to drink, or not drink, that day, doesn’t mean they don’t want to celebrate and socialise ”

Hari Fell from The Tudor Farmhouse , Forest of Dean, has seen more low and alcohol-free drinks sold at her events

Adam Jones, the charity Drinkaware’s Director of Business Development and Par tnerships, said:

“This free guide is a great example of how Drinkaware and our par tners in the industr y can work together to share key insights and knowledge We know, and our research shows, that pubs play an impor tant role in many communities, and so are ideally placed to help continue the growth of low and alcohol-free options

“Moderating and swapping alcoholic drinks for low and alcohol-free alternatives can be a great way to help people stay within the CMO's low-risk guidelines of 14 units a week while socialising any day of the week at pubs across the UK We hope the guide helps venues fur ther embrace the categor y, identify some great ideas

Laura Willoughby the founder of the mindful drinking movement Club Soda who’s been helping consumers and venues discover alcohol-free drinks since 2015, said:

"No business likes to miss revenue; an estimated £800m is lost to hospitality when consumers order tap water, so now is the time to review your drink range and make sure you have drinks for ever yone We are chuffed to have teamed up with Drinkaware to provide a free training guide to make this easier, and we ’ re excited that we have got some of our favourite venues to share their top tips on how to pick a winning range and execute it well Request the guide , share it with your team and delight your customers with some new drinks!"

Clive Chesser, the CEO of Punch Pubs & Co, said:

“We know more people than ever are purchasing low and no-alcohol drinks and we want them to feel welcome and catered for in all our community pubs across the countr y

“We’re committed to responsible consumption and would urge all pubs to showcase low and no products with pride to demonstrate value and quality ” Lawson Mounstevens, the Managing Director of Star Pubs & Bars, said:

"There is an expectation now that pubs have low and alcohol-free drinks available We want our pubs to be leading the field in this growing market and alongside Drinkaware and

said:

Emma

"With

from Drinkaware and Club Soda to help suppor t licensees to make the most of opportunities presented through the no and low alcohol categor y and to ensure these products are presented in the way that delivers the best possible consumer experience In par ticular, where sufficient consumer demand suppor ts, for low and no beer ser ved on draught as a way for those who are seeking low and no options to enjoy the full pub experience "

If you want to get the freely available guide for yourself, then follow this link to download the resources today through this link

For more information on Drinkaware , visit our website www drinkaware co uk

Sharjah Competition Holds Middle Eastern Promise For Talented Welsh Chefs

A team of six talented young chefs, including three debutants, will be representing Wales in a prestigious international culinar y competition in the United Arab Emirates later this month

The Culinar y Association of Wales (C AW) has been invited to compete against eight other countries in the Alen Thong Golden Coffee Pot Young Chef Challenge at The International Emirates Salon Culinaire , during Expoculinaire 2024 Sharjah from May 20-22

Flying the flag for Wales will be captain Calum Smith, 23, and Jordan Howor th, 25, sous chefs at Shrewsbur y School, Shrewsbur y, sous chef Harr y Paynter-Rober ts, 26, and head chef Sion Hughes, 26, from Carden Park Hotek and Spa, near Chester, Dylan Evans, 21, commis chef at L’Enclume , Car tmel and Connor Smith,19, commis chef at the Lion and Pheasant, Shrewsbur y

Debutants for Wales are Dylan, Jordan and Connor, who is Calum’s younger brother Harr y and Dylan competed in this year ’ s Junior Chef of Wales final in which Harr y was runner-up

“We are relishing the oppor tunity to welcome three new chefs into the team and we are excited to be representing Wales on the other side of the world,” said Calum “Practices at the Celtic Manor Resor t in Newpor t have gone really well and we are working in harmony, like we have worked together for years

Range

“It will be ner ve-racking because none of us has done this competi-

team will make a gateau, three modern desser ts and a hot desser t, which will be prepared with diners and judges watching Nine Worldchefs judges will judge the competition

Cold Food, Long Waits - Britons’ Biggest Hospitality Bugbears

Speed of ser vice and hot food being ser ved cold, are the biggest points of friction for pub, bar

rant customers, research from Zonal’s latest GO Technolog y repor t in par tnership with CGA by NIQ, shows The sur vey of more than 5,000 British adults, highlights customers’ biggest annoyances when going out for food and drink and what can be done to fix them When asked what the top five bugbears are , the following reasons came out on top:

1 A long wait for food and dr ink (91%)

2 Hot food ser ved cold (91%)

3 Broken promises on a special deal/loyalty discount (88%)

4 Food ser ved at different times (87%)

5 Waiting for their table to become available (86%)

Other frustrations mentioned as par t of the research include items being out of stock (82%), menus being difficult to use (82%) and staff not having enough knowledge (80%) Respondents also find having to wait to receive and settle the bill (77%) or not being able to split the bill (64%) frustrating

The sur vey also highlights customer’s top pre-visit frustrations More than four in five find poor information, such as out-of-date or missing menus online frustrating Booking platforms are also a point of annoyance , with over three-quar ters saying not being able to cancel or amend a booking is their biggest bugbear (77%) Alarmingly, three in five (61%) of those who found it difficult to amend a booking online , said it would cause

them to find somewhere else to go or think twice about visiting the venue in the future

This highlights how impor tant the pre-visit element of the overall hospitality experience is By addressing potential pre-visit bug bears early on operators can retain customers and avoid losing valuable business

Commenting on the findings Tim Chapman Chief Commercial Officer Zonal said: “Consumers are becoming more expectant of the venues they visit and demand an even higher level of ser vice , so it’s vital that operators deliver on this Venues that don t tackle these issues head on, run the risk of losing customers and ultimately, damaging their bottom line

“Technolog y can act as a helping hand in suppor ting operators meet the demands of consumers Online booking systems and digital kitchen management tools, can help to automate ser vices that would otherwise be time consuming or laborious for staff, allowing them to focus on the most impor tant thing – delivering an excellent customer experience ”

Karl Chessell, Director - Hospitality Operators and Food, EMEA, CGA by NIQ added: “The large majority of consumers ’ visits to restaurants pubs and bars are happy and hassle-free But things inevitably go wrong sometimes, and this GO Technolog y research shows the damage that poor experiences can do to venues ’ sales and reputation From researching a visit to paying the bill, understanding where and how frustrations emerge along the guest journey is the first step towards fixing them, and by getting on the front foot operators will effectively remedy annoyances No operator is able to get ever ything right all of the time , but the best ones turn problems into solutions and negatives into positives ”

How Much Is Your Used Cooking

project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens

competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils As par t of the agreement,

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro

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 foodser vice 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

ticularly

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 , the wider 450 model is essential for catering businesses that regularly have to wrap larger platters of prepared food or other ingredients

Both models include antimicrobial technolog y for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preser ving highly perishable ingredients But the benefits of the new dispensers go beyond reducing food waste , as they are also designed to reduce material waste with each use

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use We re excited to be introducing a range of fully recyclable films and our foil refills, which are proudly made from recycled content

food and plastic waste

As the foodser vice industr y continues to throw up unexpected challenges, it s impor tant for operators to have a set of tools and processes they can rely on That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency For fur ther information visit https://wrapex com

Latest Business Rates Appeals Stats Show System Skewed

Against the Ratepayer as VOA Plays Judge and Jury and Uses Technicalities to Keep Appeal Numbers Lower

Latest figures announced this week reveal that the business rates appeal system: Check Challenge Appeal (CC A) appears skewed against the ratepayer : with many businesses now seeing their Challenges struck out, often on a technicality according to business rates exper ts at Colliers This does not bode well for leisure and hospitality businesses appealing against their business rates

According to government statistics, in the first twelve months of the new 2023 list (1st April 2023 to 31st March 2024), 63,100 Checks (the first par t of the appeal process) were registered of which almost 17% remain outstanding However, only 7810 have progressed to the Challenge (second) stage of the process, and of these Challenges, 5,930 (a massive 76%) are still outstanding Only 990 (12 6%) of Challenges have been resolved but nearly as many, 890 (11 4%) of Challenges have been labelled as incomplete by the VOA and therefore struck out/ declared void

Given the difficulty for businesses in registering a Check in CC A in the first place- the amount of detailed information businesses now need to provide means that most have to use professional rating sur veyorsColliers says this level of rejection, often on a technicality, is unacceptable and shows how arduous this system is becoming for ratepayers

Latest CC A stats for the 2017 list, also repor ted today, are also concerning The figures reveal as many as 22,900 Challenges against the 2017 list are still outstanding This means that more than seven years after the star t of the 2017 rating list,12 % of the appeals submitted have still not been resolved And another 22,280 challenges, (11 8%), so nearly as many, have also been marked incomplete or struck out Comparing the 2017 stats from May 2023 with today’s, fur ther reveals that there are 3,890 new 2017 ” incomplete” cases, where in most cases the ratepayer will have no fur ther recourse to appeal

“The VOA’s lack of progress in resolving these high appeal numbers together with the numbers it has struck out, should cer tainly raise eyebrows ” says Webber

Under the current system the VOA can strike a Challenge out as “incomplete” without giving any explanation as to why or entering a discussion with the ratepayer or their adviser Colliers labels these as technical knockouts The ratepayer is merely told if he/she does not like the decision to pay up and, “Go to Tribunal ” By contrast a rate payer or their adviser on receiving the news that the Challenge is “incomplete” can, in many cases, only be given 24 hours to dispute this “It’s cer tainly not a fair two-way system” says John Webber Head of Business Rates at Colliers

Webber continued, “Given the worr ying number of challenges outstanding from the 2023 list, it seems that the VOA is under pressure to reduce the numbers Looking at the increasing number that are now labelled “incomplete” and thus void even though most of these have been submitted with professional help, this appears to be one way they are doing this It is astonishing the numbers struck out on technical

grounds almost equals the total number resolved The VOA’s refusal to explain or to negotiate their decisions is also extremely unhelpful

Webber cites the example of the adver tising hoardings industr y who have recently put in a Challenge to their business rates Rather than discussing the values at pre-group discussion stage , the VOA has refused to communicate or negotiate and announced “No change” with the result the appeals must go straight to the costly and timely Tribunal stage to be heard “Surely not what CC A was set up for?” says Webber

Webber continued, “The figures reveal that the VOA is seriously under pressure In addition to this outstanding backlog of appeals from the 2023 and 2017 lists, the VOA has had to star t work on the next 2026 revaluation, with a new list valuation date of April 1st, 2024 We believe the VOA is severely under resourced to deal with the new list ”

“Against this background it is perhaps not surprising that there has been pressure to reduce the Challenges from the lists But this is to the detriment of the rate payer It is still shocking how public ser vants seem more concerned about massaging the figures and using the process to knock out challenges than in getting to the right answer The striking out of legitimate challenges purely to keep numbers down reveals how unhealthy the current system has become

None of this bodes well for businesses tr ying to appeal their business rates ”

However, even with all the hurdles in place , businesses are continuing to challenge their assessments The burden of business rates is too high and the lack of transparency about how their bills are arrived at remains the root cause of this shocking number of people tr ying to appeal their rate bills ”

Beer From Independent Breweries Returns To Pre-Pandemic Levels

via YouGov It was this YouGov research which showed a growing consumer pull for independent craft beer, with 55% of beer consumers saying they now drink local craft beer, up from 47% who said they drank it in 2023, placing it on level-pegging with Global lager

Demand for local, independently brewed beer in the UK is strong, with independent brewers repor ting production volumes up by four teen percent, meaning they have returned to 2019 volumes again The shor t-term issue for small independent breweries isn‘t demand; it’s profitability, rising costs and financial pressures such as lingering Covid debt Far too many breweries are simply tr ying to sur vive rather than thrive , so whilst there are many positives signs highlighted in the repor t, for now it’s cautious optimism ” Andy Slee SIB A Chief Executive

The SIB A Independent Beer Repor t highlights 43% of independent brewers citing ‘ sur vival’ as their top priority though this is significantly down (-20%) from 2023 where a majority of 63% were just tr ying to survive

Another red flag for the beer industr y are the figures showing just 30% of 18-24-year-olds ever drink beer falling behind wines and spirits and almost a quar ter of consumers (24%) say they never visit their local pub The repor t also tracks brewing trends such as which beer styles breweries are producing – most notably lager has continued its rise up the char ts to number 4 this year with 56% of independent brewers now producing a craft lager, up +5% on the 2023 year ’ s sur vey and the biggest growth categor y for 2024 Also on the up is non-alcoholic beer, with a +2% growth taking the number of breweries now making an alcohol free

beer to 8% No and low alcohol beer is massively increasing in popularity and thanks to new technologies which make it easier to produce great -tasting low or no alcohol beer more independent breweries than ever are catering to this

5 CAUSES FOR OPTIMISM • SIB A

Food Waste Dryer Slashes Hospitality Food Waste Costs

Spending On Restaurants Slows In April But Consumer

Confidence In Finances Reaches 28-Month High

Consumer card spending slowed to 1 6 per cent growth in April, down from 1 9 per cent in both March and Februar y, and below the latest CPIH* inflation rate of 3 8 per cent While consumer confidence in household finances rose to its highest level in over three years, a slowdown in food price inflation and cutbacks on food and drink led to a decline for restaurants and the smallest uplift in supermarket spending since June 2022 Meanwhile , cold and wet weather dampened retail sales, but Easter and summer holiday bookings boosted pubs, enter tainment and international travel

Brits cut back on spending on eating and drinking out in April, with restaurants once again experiencing a downturn, falling further into decline at -13 1 per cent (in comparison to -12 6 per cent last month) Meanwhile growth in spending on takeaways and fast food remained flat at 3 0 per cent

This comes as half (49 per cent) of Brits say they are concerned about how much they spend on food and drink with the same propor tion making the effor t to cut back on discretionar y spending (49 per cent) Of this group, the majority are spending less on

out and ordering takeaways, both at 54 per cent respectively One in four (24 per cent) say they are cutting back on

or drink subscriptions

In an effor t to control spending, 58 per cent of Brits have openly discussed aspects of their finances with loved ones – otherwise known as ‘loud budgeting’ – with consumers most often talking about their goal to cut back on takeaways (29 per cent) and restaurants (25 per cent)

Despite the overall slowdown in spending growth, Brits’ confidence in their ability to manage their household finances reached its highest level since November 2021, at 71 per cent Consumers’ confidence in their ability to live within their means also improved, increasing by two percentage points month-on-month to 74 per cent Confidence in their ability to spend more on non-essential items reached 56 per cent, up from 55 per cent in March

as 56 per cent of Brits say they have noticed that tickets for events attractions and museums have increased in price over the past year with a similar propor tion (57 per cent) saying they are concerned about this trend A quar ter (25 per cent) of Brits said that if an

easing interest rates in the second half of this year should spur consumers ’ confidence and spending ”

Brewers Save “Vital Part of British Brewing History ”

Licensees around the countr y have cause for celebration a little early as today the government confirmed it will relax Licensing Laws for the semi-finals and final of the Euros for licensed premises to avoid repeating problems which surrounded Women’s World Cup 2023 final

The laws in question, the Licensing Act 2003, will be relaxed for matches involving England and Scotland for the semi-finals and finals of UEFA Euro 2024 which will be good news to thousands of publicans, hospitality managers and licensors around the countr y Not forgetting the millions of fans who will benefit too Andy Grimsey, senior associate solicitor at Poppleston Allen, said: "This relaxation means that if the England and/or Scotland football team is successful in reaching the semi-final or final of Euro 2024 then on-licensed premises already licensed to sell alcohol until at least 11pm would benefit from an extension to those hours until 1am This would be an automatic extension contingent only upon either England or Scotland (and no other team) reaching either the semis or the final

If the teams were knocked out at the semis, then the extension would not apply to the final The extension also does not apply to off-licences or off-sales from on-licensed premises, nor to regulated enter tainment (DJs and live music , for example) Late-night refreshment would only be extended in premises also licensed for on-sales of alcohol

“In summar y, a typical pub or bar already licensed until at least 11pm will be able to sell alcohol (and provide hot food if already licensed to do so) until 1am for the semis in which England or Scotland are par ticipating, and the final if either win the semi The semi-finals are 9 and 10 July and the final is on 14 July 2024 The relaxation only applies in England and Wales ”

The decision comes after the government consulted on later trading hours for pubs and bars for the UEFA Euro 2024 football tournament taking place in Germany across June and July Draft legislation has now been laid before Parliament in time for the law to have effect for the Euros

The Summer of Love

James Anderson par tner at Poppleston Allen said: “The Licensing Act allows extension of hours on occasions which are of ‘exceptional national or international significance’ and will be activated should England or Scotland make any of these games He continues: “This legal relaxation was last used for the coronation of His Majesty King Charles III, which saw many premises being allowed to extend their trading hours for two hours between 11pm and 1am without the need for a Temporar y Events Notice to give them the licensing permissions required ”

This is great news for the trade as Euro football tournaments can give licensed premises a significant boost And this will avoid the highly publicised problems which surrounded last year ’ s Women’s World Cup where the Lionesses took on La Roja Kicking off at 8pm in Stadium Australia in Sydney, this was beamed live across the UK from 10am, but many premises did not have the permissions to open or sell alcohol at that time which significantly impacted their takings during a difficult time for licensed venues

C AMRA Chairman Nik Antona said: C AMRA was pleased to suppor t this extension when it was first proposed, and it’s great to see Government listen to consumers and the on-trade , and back our local pubs and clubs in this way

“Cheering on your team, in the atmosphere of the pub, surrounded by friends and local community, is an experience that you can’t get anywhere else Recognising the unique nature of the pub in this way is a muchneeded boost for licensees, who have faced an uphill struggle to remain profitable in recent years in the face of spiralling costs

“I know Parliament is currently looking at making this kind of licensing extension easier in the future which C AMRA strongly suppor ts Creating a more responsive mechanism for licensing hours alterations would let pub-goers celebrate the full range and diversity of UK spor ting achievement – not just the men ’ s Euros 2024 ”

talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show:

• Bar s should bop to pop (47%)

• Pop music in a pub (48%)

• Restaurants should add c hill out music to the menu (63%)

• Cafes should look to play c hilled-out tunes (55%)

Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn can help create

The Rise of Pub Snacks: A Prof itable Oppor tunity

In the ever-evolving landscape of the UK hospitality industr y, where trends come and go one thing remains a steadfast companion to pub-goers: snacks Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial suppor t to the licensed trade In this feature , we explore the significance of pub snacks, their evolving popularity, and how they present a unique oppor tunity for operators amidst changing consumer behaviours and the backdrop of a major spor ting summer THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

Pub snacks have long been synonymous with the quintessential British pub experience These modest offerings play a pivotal role especially during times when economic constraints or shifting consumer habits impact dineout behaviour As people opt to eat out less frequently due to economic uncer tainty, pub snacks offer an accessible and affordable alternative , aligning perfectly with the pub's social ambiance

The pub sector s reliance on snacks has deepened over the years

in the UK Hospitality Sector

According to industr y data sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits This trend underscores the impor tance of snacks as a revenue stream contributing significantly to the overall profitability of pub establishments While snacking is popular all year round, consumers look to the savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in

16bn and growing

8% Snacking occasions are growing +2% with savour y snacking (+20%) growing ahead of sweet (+11%) in pubs and

• 38% of pub visitor s say they are interested in see ng snac k menus n Pubs • 62% of out of home customer s buy snac ks THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The convergence of major spor ting events such as the Olympics and European football championship provides a unique oppor

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset, we understand the diverse dietar y preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

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

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

Handcrafted products made in beaut ful Dor set, England • Ever y item is prepared to order, ensur ing customer s always receive the freshest products

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

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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

Revolutionise Your Business's Allergy Management

have recently announced its suppor t for Owen’s Law - a campaign to mandate allerg y information on menus in restaurants and cafes in the UK

As it currently stands, there is only guidance in place to advise those in the food industr y to include written allerg y information on their menus It is not currently a legal requirement

Owen s Law aims to change the law by requiring restaurants to clearly state the allerg y information in all of their dishes

The FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed their backing to the proposal and plans to write to the government about the matter The FSA also said it would work on developing fur ther guidance for restaurants on how to provide written information for food allergies

However, if the change in how food businesses supply allerg y information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

food outlets

Businesses may struggle to supply the correct allergen information on their menus ever y day, especially if any ingredients change at the last minute

Ser vices like Allerg y Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technolog y as a simple , easy and cheap solution

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law With unlimited free downloads and pricing per menu, Allerg y Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allerg y management https://allerg ymenu.uk/

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

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

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

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

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

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

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

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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

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Carpigiani Shares Recipe For Sweet Success With New Soft Serve Consultancy

Carpigiani is the global leading manufacturer of soft ser ve , milkshake , gelato, and frozen drink machines As industr y leaders, we know best how to balance the science and ar t behind this colourful sector of food production, and we ’ re taking our ser vices even fur ther by providing exclusive insight and extra suppor t that our customers deser ve with our Soft Ser ve and Shake Consulting scheme

Desser t specialists and business owners can get the recipe for sweet success with first-hand exper tise from Carpigiani development chefs dishing up industr y insights, flavour trends, menu development, and how to get the most out of the latest technolog y from soft ser ve and shake machines

Our Carpigiani consultants will show you various techniques and accessor y recommendations to help put tailored twists on your soft ser ve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strateg y to help develop your desser t and drink menus This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs

The Soft Ser ve and Shake Consultancy sessions focus on four key areas: machine configuration and settings food style , machine-mix capability analysis, and operations management This will cover ever ything from

understanding successful retail concepts to profitability targets and expected sales flow

As all the Carpigiani machines are manufactured with the industr y-leading and patented technolog y Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technolog y - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product

If you ’ re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Ser ve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www carpigiani co uk/soft-ser ve-consultancy Alternatively please call Carpigiani UK Ltd on 01432 346018 or see the adver t on page 7

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LittlePod - The Campaign for Real Vanilla

This

Four

we are delighted that so many young people are using LittlePod products Educating future generations of chefs remains high on our agenda and at Colchester Institute , patisserie teacher Stephanie Conway is helping spread the word

Discover Bidfood's 2024 Food and Drink Trends

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year

So how do we tempt them back and nur ture spend with the right menus? To help hospitality businesses stay ahead of the cur ve , Bidfood have uncovered five key trends that are shaping consumer choices in 2024

This year it s all about creating a sense of adventure and providing consumers with the oppor tunity to tr y something new, as well as focusing on authenticity and provenance Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink From interesting flavour pairings, to creative , playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year ’ s trends are tipped to be more exciting than ever!

great scope for chefs to be creative and have fun when planning their menus for 2024 68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics Tr y mixing up your Sunday

British Fusion is one of the trends which allows

We have to teach these kids not just how to use vanilla but also what it is where it s from and why it matters,” Stephanie said “The ethical side is impor tant and we must teach the students about sustainability If we don’t they’re not going to go into their own kitchens and educate their staff in the future LittlePod is the only vanilla we use We get through tubes and tubes of vanilla paste and we love it The consistency is perfect and the tube is great You can squeeze ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant to use real ingredients and nothing is better than LittlePod ” Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at

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A Real 90s Classic: Nostalgic RTD Returns to Pubs and Bars

Already available in a variety of independent venues across the UK, the RTD is readily accessible for listing in on-trade stockists as well as wholesalers

Global Brands, the leading independent ready-to-drink exper t, has announced the relaunch of its popular 90s RTD, Reef

Already available in independents pubs and bars across the UK, the unique alcoholic orange and passionfruit juice drink is now accessible to on-trade for stocking as well as wholesalers

Perfect for summer sharing occasions and with an ABV of 3 4%, Reef combines a real fruit juice base with vodka, for a taste like no other ; juicy, tropical and still chill It is set to be marketed as the ultimate nostalgic RTD beverage , stirring up

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Celebrating 39 Years of Illumination Excellence: The Lightique Journey

In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industr y David a seasoned electrical contractor ser ving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers Determined to set a new standard he founded Lightique Limited

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability The company ’ s initial focus on a small yet comprehensive range soon garnered acclaim As fashion trends evolved over the next five years, so did Lightique David ever attuned to the pulse of innovation, steered the company towards expansion and adaptation It was during this period that his sons, Gar y and Neil joined the ranks of the company Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors

Today, as Lightique marks 39 years of illuminating excellence , we reflect on the journey that brought us here Our success stor y is not merely one of growth and expansion but a testament to the enduring par tnerships we ’ ve cultivated with our most cherished asset: our customers

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Property and Professional

HMRC Best Practice To Help You Sleep At Night

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

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

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

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

At The Director’s Helpline we provide free suppor t to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC

This might seem an obvious piece of advice but communication really is key regardless of whether you ’ re in arrears or not If you foresee an issue then it’s best to be proactive rather than hope it goes away Taking the time to deal with correspondence from HMRC is rarely time wasted (apar t from the frustratingly long time spent on hold)

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

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

I

could quite easily deliver a vibrant and dynamic hospitality

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

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn t working

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

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

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

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

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

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

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

Recognising you need advice is key Seek suppor t early and nip any problems in the bud Jonathan Cooper is the Founder and Director of The Director’s Helpline The

Property and Professional

Unique Profitable Business for Sale

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

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

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

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

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

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing Websites eMail Marketing and online advertising to print design Promotions and offline adver tising your Hospitality business should be constantly working on ‘’ all things Marketing’’ If your business is actually struggling, or if you just feel that it could be doing some things better give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

How to Protect Your Premises Licence from Insolvency

Oaknorth Completes £232m Club Loan To Family-Run Business, Splendid Hospitality Group

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, 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