CLH Digital - Issue #213

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

The government's recent announcement of a scheme to regenerate UK high streets by allowing commercial proper ties to be brought into use via auction is a commendable initiative Given the widespread issue of empty units across our high streets, any effor t to breathe life back into these areas is better than none This scheme presents a real oppor tunity for the hospitality sector to step in and rejuvenate towns and cities all over the UK

However, as with any governmental initiative , there are significant caveats that must be addressed C AMRA (the Campaign for Real Ale) has rightly raised concerns, par ticularly about the potential impact on pubs The government was warned of these concerns back in 2023 when the scheme was first announced In light of the Crooked House scandal, where a cherished pub was demolished under dubious circumstances, it is evident that safeguards should have been put in place to protect these vital community hubs Pubs are more than just businesses; they are social lifelines, and their loss can have a profound impact on the local community

The hospitality sector stands at the precipice of a transformative oppor tunity, yet we must tread carefully to ensure that the integrity and heritage of our high streets are not sacrificed in the process

Effective safeguards are essential to ensure that the auction scheme benefits the community as a whole , fostering a vibrant mix of businesses that include , rather than exclude , our cherished local pubs

On a separate but equally concerning note , the news that my hometown, Bournemouth, is to introduce a tourist tax fills me with horror Just my personal “tenpenneth” but the ver y notion of taxing leisure is, to me , outrageous We are already taxed enough - too much in fact - and introducing a tax on people's leisure is the wrong approach, especially in the current economic climate

Tourist taxes, despite being introduced in many destinations globally, are in my opinion, and I know I have my critics on this, inherently unfair

They place an additional burden on visitors who are already grappling with the cost of living crisis and reduced disposable income As a resident of Bournemouth, I witness daily the town's struggles with empty units and reduced footfall A tourist tax is

the last thing Bournemouth - or any other UK destination - needs right now It is a sign of councils unable to balance their books, and once again choosing to fleece the public instead of finding sustainable financial solutions?

In these challenging times our focus should be on making our high streets and towns more welcoming and accessible , not driving people away with additional charges

We need initiatives that encourage footfall and spending, not policies that act as a deterrent The government's auction scheme , if implemented with the right protections, has the potential to revitalise our high streets Let's ensure it is executed thoughtfully, and let’s push back against ill-conceived ideas like the tourist tax that threaten to undermine our recover y 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

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne

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

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ten permission is obtained All

High Street Rental Auctions Will “Create Hospitality Opportunities”

developers a clear path to permanently conver ting these venues

CROOKED HOUSE SCANDAL

“The recent Crooked House scandal has exposed just how far some are willing to go for a shot at redeveloping pubs, and that current planning protections for pubs simply aren’t fit for purpose High Street Rental

Auctions could have been a chance for Government to take a fresh approach and affirm their suppor t for pubs Instead, their response to this consultation is looking like yet another missed oppor tunity

“I am pleased to see provision for Local Authorities to set the uses for which bids will be permitted, and that pubs are specifically given as a case where this would be appropriate I urge the Trailblazer Authorities that will trial High Street Rental Auctions to make use of this provision to protect high street pubs from unscrupulous development”

PROPOSALS “OUT OF LINE”

Kate Nicholls Chief Executive of UKHospitality said: “The

“The proposals to allow vacant proper ties to be brought into use via auction will create oppor tunities for hospitality businesses to move into high streets, generating local investment and creating places where people want to live

“I’m pleased that protections for pub sites have been addressed and this will help protect the cultural and historic role pubs play in our society

“For businesses to capitalise on the investment potential created by these plans, we need to see the cost burden for hospitality addressed Financial headroom is essential for businesses to take advantage of these opportunities, alongside urgent improvements to the planning system ”

BACKWARD STEP

C AMRA’s Pub and Club Campaigns Director, Gar y Timmins said: “Much of this is a disappointing step backwards for high street pubs “Campaigning to see vacant pubs brought back into use is one of C AMRA’s core objectives and the proposals for High Street Rental Auctions had the potential to be a really positive move , par ticularly the proposal’s focus on community uses We know that pubs can increase and expand footfall on the high street, and we hoped Government understood this too

“However, it was vital that pubs kept their planning protection under the scheme C AMRA called on Government to ensure that pubs that became par t of the High Street Rental Auction scheme weren’t gutted of their fittings ahead of bids for the premises and this recommendation hasn’t been taken forward – leaving

When the scheme was first announced in 2023 a cross-par ty group of MPs called on the government to ensure high street pubs are safeguarded from alternative development

The All-Par ty Parliamentar y Group on Pubs, who work to promote the interest of pubs, landlords and local communities asked the Levelling Up Housing and Communities select committee to examine the implications of new proposals for high street rental auctions

Alongside the MPs, the Campaign for Real Ale (C AMRA), which provides secretariat ser vices to the parliamentar y group, wrote to Levelling Up minister Dehenna Davison, as well as calling on its 150,000 members to write to their MPs to ensure pubs remained protected

At the time (May 2023) around 50 pubs were closing each month across the wider malaise in the hospitality sector caused by the rise in energ y bills and the cost of living, a decline of 1,611 hospitality premises over a three-month period (the four th quar ter) of 2022

This, the findings revealed was representative of how the UK hospitality sector has been forced into closure with a 1 6% contraction – equivalent to nearly 18 venue closures each day

Pubs APPG chair Charlotte Nichols said at the time : “The pub is a beloved feature of so many high streets and all recent legislation from the Government has recognised their unique status at the hear t of communities

“I believe these proposals are out of line with the kind of suppor t that pubs should be given by policymakers, and I hope the Select Committee will take time to consider the full implications of High Street Rental Auctions ”

The Growing Integration of AI in Hospitality and Catering Industries

By David Llewellyn, chief executive of

AI has been adopted rapidly by just about ever y industr y over the past five years or so, with hospitality and catering no exception The number of UK companies increasing the use of AI has risen by 31% since 2022 alone The use of automated retail, outlets that are self-ser vice are growing in popularity within the hospitality and catering industries as businesses are finding innovative new ways to ser vice their customers

THE CURRENT LANDSCAPE

In recent years, there has been a change in the way that hospitality and catering industries operate , with a growing demand for quick, on-the-go refreshment options In fact, according to the most recent AVA census, demand for coffee-to-go products, specifically, rose by 6% year-on-year between 2021-2022 The same repor t also cited that revenue from coffee-to-go products had grown by 13% between 2020-2022 And it’s likely that fur ther growth will be shown in the upcoming 2023 census, due to be released later this month

Demand for convenience is a major reason for this growth, along with the significant increase in the quality of automated retail products, such as bean-to-cup coffee Equally, advancements in technolog y have accelerated this growth, with tech being used to automate retail spaces through innovation, such as the use of AI and enhanced contactless payment systems

THE ROLE OF AI IN AUTOMATED RETAIL

AI is already being used in the industr y to monitor patterns in customer data and understand more about demand: par ticularly when there is demand and what that demand is for By monitoring this, companies have greater oversight over areas like stock-taking, allowing for greater accuracy when ordering products and minimising food waste as a result

The same technolog y can give companies the data to track the times machines will need to be checked, cleaned, or refilled to make sure they are always ser vicing customers properly The same could be applied for drink refill stations in restaurants, for example , minimising downtime to help consistently deliver a great ser vice for customers

TECH’S ROLE IN DRIVING INDUSTRY GROWTH

Offering unrestricted access and convenience , micro markets are also growing in popularity within the catering space Micro markets have grown year on year since 2018 with the AVA Census identifying a 17% increase across the last 2 years This is due to a more flexible approach to catering for large groups within different settings

The convenience of cashless payments is also helping to drive this growth Mobile payments and QR codes have all made it possible for customers to buy products in self-ser vice environments while maintaining health and safety standards The recent AVA Census found that 72% of payments at these stations were cashless compared to 34% in 2017, demonstrating a huge shift to more technolog y-led payment methods and that

Within

imising wait times for customers and significantly reducing food waste

THE FUTURE OF AI

Technological advancements are helping to drive the rapid growth of automated retail oppor tunities, which has been shown to improve convenience quality and personalisation for consumers This enhancement to the customer experience is what will continue to push the industr y to integrate fur ther technological advancements The consumer of today has higher expectations and new innovations will continue to keep engagement high

As this technolog y continues to evolve – and quality and convenience improve as a result

we ’ re likely to see the use and trust in AI grow even fur ther across the hospitality industr y, with customers fur ther attracted to its ease of use and accessibility AI is the future , and one that can be embraced without fear

Heartwood Collection Acquires The Manor Inn, Godalming

Bidfresh Highlights Importance Of Sustainability, Seasonality & Provenance

Leaders’ Confidence In The Balance As Revenues Rise But Pressures Persist

Britain’s hospitality leaders remain cautious amid tentative signs of improved consumer spending and relief on some costs CGA by NIQ’s latest Business Confidence Sur vey reveals The exclusive poll shows 34% of leaders feel confident about prospects for the hospitality market over the next 12 months down by seven percentage points from Februar y figure of 41% The propor tion of leaders who feel optimistic about prospects for their own business in the next year has meanwhile fallen by four percentage points, from 57% in Februar y to 53% now It is the second quar ter-on-quar ter drop in leaders confidence in a row, following four successive quar ters of growth

However, the Business Confidence Sur vey provides grounds for cautious optimism about trading for the rest of 2024 Two thirds (65%) of leaders say revenue in the first quar ter of 2024 was higher than in the first three months of 2023, while only 14% said it was lower Well over a third (39%) of leaders say consumers ’ average spend per visit has increased over the last six months, though only a quar ter (24%) repor t growth in footfall and two thirds (66%) repor t consumers cutting back on the number of drinks they order while out suggesting that many people are drinking or eating less on visits than they did previously, but paying more when they do go out

Business confidence has been weakened by pressure on wage costs, and nearly all leaders said these had significantly (73%) or slightly (24%) increased over the last 12 months Wages rose by an average of 7 9% between Februar y 2023 and Februar y 2024, and by a fur ther 8 9% in April following increases to the National Living Wage More positively, higher pay has helped to cut vacancies, with only 6% of roles now open down

Adam Handling To Launch Second Pub

from 10% in Februar y While pay remains a significant burden some other cost pressures are easing the Business Confidence Sur vey shows Prices remain high but the number of leaders repor ting decreases in energ y costs has more than quadrupled quar ter-on-quar ter, from 9% to 38% Those facing significant increases in food and drink costs have fallen from

Keeping Your Customers Safe and Your Reputation Untarnished

By Kir stie Jones , Head of Client Ser

While word of mouth still plays a key role in whether someone chooses to visit a venue this influence has expanded beyond personal conversations With just a few clicks, we can access what hundreds or even thousands of people think about a par ticular bar, restaurant or hotel, via social media and online review platforms

With the cour t of public opinion everexpanding, hospitality businesses have become even more vulnerable A single negative experience or review can result in significant lost revenue as potential customers choose to go elsewhere , where the feedback is more glowing At worst, a venue s reputation could be completely tarnished, or legal action taken

The stakes are high when it comes to poor hygiene , which is why it’s impor tant to build trust with customers by showcasing best practices That doesn’t just mean making sure the kitchen is clean and tidy ever y day - it involves strict policies and workflows designed to identify, control, and eliminate potential food safety hazards throughout the entire food process

Here are 6 essential steps hospitality businesses need to take to ensure customer safety:

1 TRAINING AT ALL LEVELS

Members of staff that have even minimal contact with food should complete Level 1 Food Safety Training This covers the basics of safety, namely cleaning and disinfection techniques, personal hygiene when handling food, and common food hazards

With staff shor tages and news that a quar ter of the hospitality workforce will soon no longer be eligible to work in the UK, it s wise for businesses to look at upskilling their staff to cover other roles when required

Allergen awareness is covered at Level 2 This has become especially impor tant since the introduction of Natasha s Law in 2021

2. EMBRACE DIGITAL SOLUTIONS

Paperwork can go astray, or pile up - even becoming somewhat of a trip hazard in itself! In a world where we have the technolog y to do just about anything, it’s time businesses adopted new and more efficient ways of working

By digitising processes (such as cleaning to-do lists) establishments can ensure that checks are completely accurate and on time minimising the risk of oversights or errors

Similarly all impor tant documents should be maintained for accountability and transparency There’s no need to be running around like a headless chicken when a health and safety inspector calls

3 PROCESSES, PROCESSES,

PROCESSES

Statistics reveal that approximately 1 out of ever y 7 takeaways and 1 out of ever y 13 restaurants fail their food hygiene inspections due to cleanliness issues or inadequate procedures It s impor tant to note here that the ‘Management and Documentation’ section of food hygiene inspections holds the highest potential score according to FSA inspection criteria This underpins the critical impor tance of creating and maintaining clear and comprehensive food safety processes

Processes also include pre-inspection checklists and structured HACCP systems By mapping critical control points, businesses create a roadmap for ensuring food safety across various stages of operations

Similarly, there should be a process in place for handling complaints and incidents Prompt resolution and implementation of corrective actions demonstrate a commitment to customer well-being

4 CARRY OUT A FOOD SAFETY AUDIT

Sometimes, it’s easier to have someone looking in from the outside Independent food safety audits will check your compliance with the required food safety standards set out by your local authority and flag any key issues that need immediate attention

This gives hospitality managers peace of mind that when it comes to their official inspections they’ll be not just ready but working above and beyond the expectations set

5

CONTINUAL IMPROVEMENT

Safety is an ongoing journey necessitating regular review and adaptation By staying abreast of evolving regulations and best practices, businesses demonstrate a proactive - not just reactive - approach to maintaining hygiene standards

6. BE TRANSPARENT WITH CUSTOMERS

It’s all well and good having exceptional internal practices, but do your customers know about these? Sure they might see the infamous green sticker in the window - highlighting your recent FSA rating - but what else are you doing to show you ’ re putting customer safety first? People will be even more keen to know about this since Covid-19

Consider informative signage that shows your commitment to hygiene , or a well-documented hygiene policy that’s readily available on your website

Also, make sure you respond to all reviews where you can - good or bad, and if you do need to address something negative do it in a professional solutions-driven way which highlights that you ’ ve taken a complaint seriously

NTIA Partners With Bradford At Night To Boost Local Economy With Appointment Of NTIA NTE Ambassador

The Night Time Industries Association (NTIA) is thrilled to announce a groundbreaking par tnership with Bradford at Night, an organisation dedicated to bolstering the local economy through strategic collaborations within the evening and night-time sector This alliance underscores NTIA’s commitment to suppor ting and empowering businesses operating within the night-time economy amidst the challenges posed by the current economic climate As par t of this landmark collaboration, Elizabeth Murphy, the organisation’s Managing Director has been appointed as the First NTIA Night Time Economy Ambassador for the city

The par tnership between NTIA and Bradford at Night underscores a shared commitment to fostering a dynamic and safe nightlife environment, promoting cultural diversity, and suppor ting local businesses By joining forces, both organisations aim to champion the unique offerings of Bradford’s night-time economy, attracting visitors and boosting economic growth

“We are delighted to formalise our par tnership with Bradford at Night ” said Michael Kill CEO of the Night Time Industries Association “This collaboration signifies our dedication to suppor ting and nur turing the night-time economy in Bradford, ensuring it thrives as a vibrant and inclusive space for all ” The appointment of Elizabeth Murphy as the NTIA Night Time Economy Ambassador for Bradford marks a pivotal moment in the city’s nightlife scene With her wealth of experience and passion for community engagement, Murphy is poised to drive positive change and advocate for the interests of businesses, residents, and visitors alike both locally and nationally

“I am honoured to ser ve as the NTIA Night Time Economy Ambassador for Bradford,” said Elizabeth Murphy “I am committed to working closely with NTIA, in my role as Managing Director of Bradford at Night, and alongside other stakeholders to promote a safe diverse and flourishing night-time economy that benefits ever yone in our community ” NTIA recognises the critical role played by organisations like Bradford at Night in fostering a conducive ecosystem for businesses within the night-time sector By fostering collaboration and advoca-

Drinks Sales Warm Up In May After Tough April

On Premise drinks sales have fallen year-on-year for the fifth week in a row, CGA by NIQ s Daily Drinks Tracker shows but there are welcome signs that May will be a brighter month for operators and suppliers

On Premise drinks sales have fallen year-on-year for the fifth week in a row, CGA by NIQ’s Daily Drinks Tracker shows but there are welcome signs that May will be a brighter month for operators and suppliers

Average sales in managed venues for the week to last Saturday (4 May) were 4% behind the equivalent period in 2023 It extends a run of trading that has seen small year-on-year drops of between 0 2% and 6% since early April

For the second successive week, drinks sales suffered from patchy weather in many par ts of Britain They also faced tough comparisons with a sunny first week of May in 2023 when sales were inflated by the inclusion of a Bank Holiday weekend

While daily sales were well behind 2023 for the first par t of the week the performance was much better in the second half Year-on-year sales were up by 6% and 13% on Wednesday and Thursday (1 and 2 May) and they soared by 22% on Saturday par tly because of better weather and par tly because it was the star t of the 2024 May Bank Holiday weekend This was despite comparisons with a day that brought a big boost to sales during the King’s Coronation

Long Alcoholic Drinks (LAD) categories fared best last week, with beer sales up 1% and cider down only 1% Soft drinks were down 7% and wine up 1%, but spirits endured another difficult week, as sales dropped 19% year-on-year

“Bank Holidays always make year-on-year comparisons tricky, sales trends have exhibited greater volatility

owing to irregular rainfall throughout April”, says Jonathan Jones, CGA by NIQ s managing director, UK and Ireland

Never theless, suppliers and operators should be encouraged by strong trading in the first few days of May, which suggests some consumers are star ting to spend more With warmer weather arriving at last and forecasts of more to come , we can expect some favourable conditions especially for venues with gardens and terraces ” Barclays Consumer Spend data also revealed 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

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

Adam Simmonds Appointed Chef Patron At The Megaro Hotel

Consumers Feeling The Pinch: High Cost-Of-Living Drives Key Swings In Consumer Behaviour

The cost of living continues to drive significant consumer behaviour change as restaurants and brands will be forced to adapt if they want to protect their customer-base according to a new repor t from adver tising platform Cardlytics

The State of Dining Spend repor t based on the spending habits of over 20 million UK bank accounts, found that rising costs and inflationar y pressures are driving customers away from cer tain restaurants and chains – including prominent City lunch spots, upscale dining venues, and takeaway pizza chains – towards more affordable alternatives – such as ‘ onthe-go’ bakeries, burger chains, and chicken shops

Cardlytics’ repor t examines three specific dining categories, which together demonstrate a clear trend of increasingly cost-conscious customers changing their spending habits in response to a difficult macroeconomic environment, as well as changes in the make-up of key sectors

The repor t includes analysis on these key contributing factors, alongside key recommendations for dining brands to mitigate the impact – and star t to reverse – these consumer behaviour changes

PIZZA SHOPS LOSE GROUND TO FAST-FOOD RIVALS

The quick ser vice restaurant (QSR) sector, which provides affordable and accessible nutrition to time-poor consumers, has seen a significant rise of 13% in customer spending across from 2022 to 2024, but this seems to have come at the expense of takeaway pizza restaurants, which comparatively have struggled to maintain their market share

Interestingly, this is not a reflection of price rises Pizza restaurants’ costs have risen, with an 11% rise in average transaction for their customers However, this is a relatively stable rise when compared to their competitors, with customers spending an average of 21% and 18% more during their visits to chicken shops and fast-food restaurants, respectively

As the UK welcomes an increasingly diverse range of QSR restaurants, and economic pressures remain high, consumers are continuing to rely on fast-food, but are seemingly choosing to move away from one of the traditional staples of pizza and towards alternative options at a similar price point

BURGER CHAINS BENEFIT AS DINERS TIGHTEN PURSE STRINGS

Dining out is often understood as one of the first areas of discretionar y spend that consumers look to reduce when finances are stretched, and this is a trend that has been confirmed in the repor t, with a 13% drop in the number of visits made to casual dining restaurants over the last year This may be driven by a rise in the costs associated with visiting restaurants, as when customers do visit, they are spending an extra 7% more than they were last year

This is even more pronounced for upscale dining restaurants, who have faced a fur ther 11% drop in visits in relation to general trips to visits – just another sign that increasing cost pressures are forcing consumers to

think twice before indulging

Interestingly, it seems burger chains are the beneficiar y of this changing consumer behaviour, seeing a 17% rise in transaction volume over the last year And as consumers are also spending 6% more per visit, the sector has experienced a 12% rise in overall customer spend This is perhaps an example of cer tain restaurants, such as Honest Burger, Patty & Bun, and Byron, successfully capturing the ideal middle ground for customers between affordability and an upscale dining environment

COFFEE-LOVING COMMUTERS LOOK FOR ALTERNATIVES

As the post-covid, hybrid-working era continues to take shape , changing consumption patterns are star ting to take shape , with lunch spots and coffee shops the most impacted

City lunch spots, historically the go-to option for many commuting office-workers have been forced to react to inflationar y pressures by increasing costs, with the average customer spending 5% more per visit As a result, cost-conscious customers are looking elsewhere for cheaper alternatives, which has led to a reduction in the number of visits by 9%, driving overall spend down by 5% High-end coffee shops have experienced a similar trend, as the group saw a 14% drop in visits – a higher figure than the 9% drop experienced by chain coffee shops

However, the on-the-go baker y sector has not felt the same impact, instead seeing a rise of 4% in total customer spending, alongside a 1% increase in the number of transactions made across the same period This is perhaps reflective of the sector’s cost-effectiveness compared to the more expensive lunch spots many customers used to frequent more regularly in better economic conditions

Chris Harris Par tnerships Director at Cardlytics said: “When economic conditions are tough consumers change their spending behaviours in order to get by, and this is especially true within dining Food and restaurants of all types play a role in ever yone s lives, but tighter purse strings mean people are thinking twice about where they visit, which has led to some interesting changes in spending habits

The growth in visits to burger chains and on-the-go bakeries is in contrast to the impact felt by pizza restaurants, coffee shops, and traditional ‘city’ lunch spots But those on both side of this will need to remain proactive and aware of these changes, whether their objective is to maintain their growth or reverse such trends

“For all these brands – who regularly interact with their customers – data will be key If the customer behaviours are changing, what do those changes look like? Looking at an individual’s data, and using that to create tailored offers and rewards, not only shows that your brand cares, but also helps to put the right offer in front of them at the right time Those brands that can grow and retain their customer base now, when times are tough will be most likely to succeed in future ”

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 of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers

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

Some

We’re

Springtime Images Scoop Prizes In Shepherd

Photography

Shepherd Neame gift card prize , along with a winner s cer tificate , by Senior Communications Officer Angela Cole at The Boathouse in Yalding on Thursday (May 2)

Four runners-up each received a £25 Shepherd Neame gift card and certificate They were: Oliver Mannion,

Contract Caterers’ First-Quarter Sales Rise

7% Despite Drop In Units Served

Britain’s top contract caterers have begun 2024 strongly with sales growth of 7% in the first quar ter, the Contract Catering Tracker from CGA by NIQ and Bidfood reveals It continues the sector’s recover y from the upheaval of the COVID-19 pandemic and is the Tracker’s 12th quar ter of YoY growth in a row However, the rate of increase is well below the figure of 12% recorded in the last quar ter of 2023 Growth in MAT sales for the last 12 months compared to the previous 12 months now stands at 13%

Contract caterers have achieved their sales increases despite a drop in the number of outlets they ser ve The Tracker shows that units open in the first quar ter of 2024 were 3%fewer than in the first quar ter of 2023

The Contract Catering Tracker from CGA and Bidfood aggregates sales from leading operators to provide monthly repor ts with year-on-year analysis It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and par ticipants in the Tracker receive additional analysis in return for their contributions

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “Contract caterers have made a ver y impressive recover y from the seismic impacts of COVID and it’s encouraging to see more above-inflation growth in the first quar ter As inflation eases and the confidence of

businesses and consumers improves, we can be optimistic about a strong 2024 for the sector However, a slowdown of growth and a contraction in venues show there is no room for complacency and caterers will have to stay resolutely focused on quality and value in the months ahead ”

Debra Morrell business development controller for Bidfood B&I said:

“Although sales growth is still positive for the first quar ter of 2024, we have seen a soft March figure compared with previous months this year and a slowing in growth compared to previous quar ter Undoubtedly this has been due to the pressure that public sector budgets have been put under, a slight shrinking of the number of sites year on year, and the cost of living crisis still affecting consumer confidence and spend So, cautious optimism will be the name of the game as we look ahead this year Tapping into those choice drivers that consumers will look for will be key: value for money, healthier and sustainable options, as well as authenticity, innovation and quality “

Kate Nicholls, chief executive of UKHospitality, said:

“Contract caterers continue to perform strongly, demonstrating the value held in the high-quality, consistent product the sector delivers day in, day out The slight decrease in growth rate and units open in the first quarter shows the challenges that inflation and high costs continue to impose on the sector reinforcing the need for hospitality’s cost burden to be rebalanced and reduced ”

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

theothersideofthepass@gmail

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.

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Emerging Hospitality Trends: What Next In 2024?

By Dr Dimitrios Diamantis , Executive Academic Dean at Les Roches

Tourism and hospitality is one of the world’s most impor tant industries

– wor th around $9 5 trillion in 2023, according to the World Travel & Tourism Council (WTTC) – and most dynamic , making it a fascinating subject for academics like myself to pursue At Les Roches, it is our duty to keep our students up to speed with the latest trends across the hospitality industr y Before we look forward, however, it is always useful to look back, as from that perspective we can see the origins of several impor tant current trends in hospitality for this year So first a summar y of three key trends we saw in 2023

MAKING THE HOTEL INDUSTRY A MORE ATTRACTIVE CAREER CHOICE

Probably the biggest talking point for the industr y concerned the ongoing ‘ war for talent’ and in par ticular how to attract and retain young people With new generations seeking a better work/life balance , as well as more defined career paths, hotels need to raise their game in terms of offering fully-rounded packages that encompass more than just salar y and bonuses

This is especially true at what we might term long haul destinations, where operators have had to think more deeply about the expatriate packages they provide , covering areas such as accommodation alongside other more intangible benefits

Hotel company HR directors I speak to are now seeking to come up with the right mixture of tangible and intangible benefits, with the latter including components that enhance the quality of the employee’s life , such as wellness centres or healthier meals in the staff catering areas The companies that care best for their employees are the ones that will win the ‘ war for talent’

THE BATTLE OF THE BRANDS

The second big trend last year was the hotel industr y becoming even more brand sensitive , with a multitude of new brands being developed to cater to specific needs and desires of modern travellers

From the consumer ’ s perspective this is great news, as more choice is always welcome , and it increases the chances of finding that ideallymatched concept From the industr y perspective , it adds to what is already a ver y competitive market, putting even more emphasis on delivering exemplar y, highly personalised guest experiences to maintain customer loyalty

WE CAN’T IGNORE THE GLOBAL CONTEXT

The final trend I want to touch upon is how the shifting economic and geopolitical sands impacted the business of hospitality Conflicts and political turmoil are , in themselves, beyond the control of hoteliers But given the truly global nature of hospitality it is an industr y that cannot escape the commercial implications of these shocks

The turmoil in Eastern Europe and the Middle East has made the industr y a little more cautious in places, leading some to focus on developing domestic or well-established overseas markets rather than taking chances on more ambitious ventures

On a positive note , the growing economic power of countries like India and Saudi Arabia is increasingly being invested in tourism and hospitality, which can only be good for the overall health of the industr y Saudi Arabia in par ticular is making a major play on tourism through its Vision 2030 initiative – and for me it was a genuine statement of intent to see the Saudi Tourism Authority sign an agreement last year to become the global par tner of the World Travel Market trade shows

If that was 2023, what trends can we expect to unfold as we progress through 2024? Since we are approaching the halfway point of the year, the picture is already becoming clearer

SUSTAINABILITY IS BECOMING ‘BUSINESS AS

USUAL’

Any look ahead for the industr y must include the topic of sustainability in hospitality and the need to build sustainable practices into day-to-day operations

There is more concern than ever about environmental matters among the global population, and especially in the wealthier, ‘western’ economies which are home to vast numbers of potential guests for the hotel industr y

For hospitality companies, this is creating pressure from two directions On one hand, research reveals that guests are increasingly looking for evidence that the hotel is a good corporate citizen; on the other, governments and regulators are challenging operators to demonstrate their Environment, Social and Governance (ESG) credentials through more regular and detailed repor ting

In this regard, Singapore can be seen to have taken a lead in proposing mandator y climate repor ting In the EU, meanwhile , the Corporate Sustainability Repor ting Directive means large companies will have to repor t on their ESG practices from 2025 onwards, beginning with the financial year 2024 This includes EU-based subsidiaries of businesses that are not headquar tered in the bloc , fur ther widening the net

I believe the industr y has already made good progress in this area, particularly in areas such as making better use of resources like power, water, etc In addition, hotels have always done a great job of providing local employment, but now we are also seeing proper ties become more integrated in their communities, respecting and showcasing local cultures, and investing in environmental protection schemes

MORE PERSONALISED SERVICE AND EXPERIENCES

I already mentioned the rapid expansion in the number of hotel brands and concepts on offer ; and this is par t of a wider trend towards a more personalised experiences that focuses on individual preferences Digital transformation and leveraging the data it creates is clearly an impor tant par t of this – the more we know about our guests, the more personalised our ser vice can become

From an employee perspective , the drive now is towards specialisation

To be a decision-maker in hospitality today you effectively need to wear two hats – as an all-rounder with a good knowledge of the operational or financial elements; but also as a specialist in your chosen area, be it F&B, resor t management, golf courses, cruise lines, or another

Hospitality needs people with in-depth knowledge of these specialised areas to deliver a brand offering that is expanding beyond pure hotel accommodation For example , Four Seasons is now putting its name to private flying and private yacht char ters, while The Hong Kong & Shanghai Hotels Limited operates the world famous Peninsula Hotels but also manages golf clubs and private members’ clubs, as well as investing in private and commercial real estate

THE CONTINUING CONVERGENCE OF LUXURY AND HOSPITALITY

Whether it is under their own name , such as Bulgari Hotels, or in a more subtle fashion such as Chopard’s new Parisian boutique hotel 1 Place Vendôme , luxur y goods brands have ventured into hospitality in an increasingly enthusiastic fashion

As so often, LVMH Moët Hennessy Louis Vuitton (LVMH) is at the vanguard thanks to the creation of a dedicated hospitality arm that encompasses luxur y hotel brands Belmond and Cheval Blanc They recognise the crossover between luxur y customers and luxur y travellers and, from a talent management point of view, they know that the power of their brands – and the lure of the luxur y sector as a whole – makes them a magnet for the brightest and best potential recruits

HEALTH AND WELLNESS TOURISM EXPLORES

NEW FRONTIERS

Forecast to become a trillion dollar market in 2024, global wellness tourism is a market sector that can truly be said to have come of age

For me one of the lasting changes from the Covid pandemic is that many of us have become more health-conscious, aided by a plethora of wellness apps and other technologies that have given us unprecedented insights into the condition of our bodies

The major wellness-focused hospitality brands have not been slow to respond, with significant expansions now underway by Six Senses, Banyan Tree , and others Health and wellness is also featuring strongly in the exciting new tourism developments in Saudi Arabia, including the Amaala development that will be home to the first full scale health and longevity destination by the high end Swiss operator, Clinique la Prairie

For highly seasonal destinations, such as alpine ski resor ts, the growth of wellness tourism can be a real boon – and this is especially true for the more low-lying resor ts for whom the ‘ snow season ’ has shrunk due to our changing climate Wellness tourism is an all year round affair, and I think we will see more resor ts making a play to attract operators to set up in their locale

INNOVATIONS IN TECHNOLOGY BRING NEW OPPORTUNITIES IN SUSTAINABILITY AND GUEST SERVICE

The hotel sector has not always been a place where new ideas and new technologies thrive – but that is changing – and at Les Roches, we are doing our bit by embedding innovation into all our academic programs; plus we have our own dedicated innovation centre in the form of Spark

Given the desire of many tourists to head for sunnier climes when on vacation, one innovation that could be adopted by hotel operators in those regions is the brainchild of Cool Roof France This Brittany-based company has developed a special paint that uses the waste from oysters, more especially the calcium from the oyster shell A roof covered with this paint is able to reflect 90% of the sun s rays away from buildings, reducing cooling costs and carbon footprints in a sustainable and costeffective manner

Another innovator wor th noting offers eco-friendly versions of consumable items which are bought just as regularly by hotel operators as they are by households across the world Founded in 2020 and based in the United States, EcoSoul makes tableware , kitchen utensils, tissues and drinking straws out of sustainable materials like sugar cane , palm leaf, rice husk, wheat straw and bamboo Currently focused on B2C sales, it will be interesting to see if companies like EcoSoul can crack the corporate market, including hospitality

Within the hotel business itself, I see a continuing rollout of personalisation through technolog y with innovations like in-room AI-powered chatbots becoming a more common form of guest interaction Improved, data-driven decision making will allow hotels to offer more focused ser vices based on personalisation and wellbeing

IT’S A PEOPLE THING, NATURALLY

Ultimately, though, the deliver y of memorable hospitality experiences comes down to the human touch, and that means solving the talent challenge I referred to at the beginning of this piece From the big chains to the individual operators hoteliers need to fight like never before to ensure that ser vice-oriented, interculturally fluent young talents choose hospitality ahead of other competing career paths

THE BIGGEST CHALLENGES FACING HOSPITALITY IN 2024

Continuing on this theme of keeping talented employees loyal to the brand and the business, for the younger generations, this will involve more than just salar y and bonuses, as these workers tend to value ‘softer ’ elements around quality of life just as highly Work/life balance is a perennial challenge in a 24/7 industr y like hospitality, and it is something the industr y must address if it wants to remain an attractive environment in which to build a career

That said, you cannot look beyond geopolitics as the biggest challenge facing hoteliers this year No industr y likes uncer tainty, and with conflicts raging in several places and an unprecedented array of national elections throughout this year, uncer tainty is the order of the day

In response , the hospitality education sector needs to build crisis and change management into ever ything we teach Hospitality is an incredibly resilient industr y which has bounced back from all kinds of shocks in recent decades – from 9/11 to Covid – but at an individual level we need to ensure that the industr y s future leaders have the agility and resilience to not become overwhelmed during times of crisis

It’s not all bad news by any means, though Human nature is such that in challenging times we naturally seek an escape route , and for many of us that means taking a holiday to ‘get away from it all’ In par ticular, I see the trend towards staycations being maintained this year, par ticularly in markets like the United States

Last but not least among the challenges, the industr y is going to have to respond to the ESG challenge Customers – especially on the corporate side – are increasingly shifting their business to hoteliers who fit their own ESG philosophies, while sustainability and ESG repor ting must include actions towards climate change at the local, regional and global level

The deeper you dive into the world of tourism and hospitality, the more fascinating it becomes

UKinbound Launches Manifesto for Growth

Wednesday 15th May 2023, London – Award-winning association

UKinbound has launched its manifesto for the UK’s inbound tourism industr y, which focuses on bringing international visitors to the UK, ahead of this year ’ s general election

Featuring seven policy ideas and reforms, the manifesto highlights that inbound tourism is an expor t industr y that brings new money into the UK providing the current and future government with both shor t-term and long-term growth oppor tunities

THE ASKS PRESENTED ARE –

– Expand and reform the Youth Mobility Scheme

– Extend passpor t-free travel schemes for under 18-year olds

– Create home-grown talent with language skills

– Enhance the UK’s competitiveness via a reduced-price five-year visitor visa

– Make the Electronic Travel Authorisation more competitive

– Boost regional economic growth through the introduction of a new

VAT Reclaim Scheme

– Reinstate national tourist board budgets to pre-inflationar y levels to strengthen international marketing

The document outlines that inbound tourism is forecast to be wor th £34 billion to the UK economy in 2024, with 39 million international visitors to the UK By the end of the year the industr y is expected to have returned to 2019 figures

It also details the positive impact the industr y has on regional economies and its ability to sustain and create skilled jobs Data is shared which suggests that international tourism spend in the UK is due to grow 20% by 2027, in comparison with a UK average of 5% for the wider economy

Concerns regarding the UK’s international competitiveness are included – the World Economic Forum places the UK 116, out of 117 countries for price competitiveness, alongside a range of solutions encompassed by the seven policy ideas and reforms

Joss Croft OBE, CEO, UKinbound said

Our manifesto is a blueprint for expor t growth that harnesses opportunity, while suppor ting businesses and creating and maintaining skilled

jobs across all regions of England, Scotland, Wales and Nor thern Ireland

“This strateg y matters Our seven policy ideas and reforms provide both immediate and long-term solutions, that would significantly enhance the UK’s 2nd largest ser vice expor t industr y, inbound tourism, and Britain PLC

“International tourism is incredibly competitive , but the UK should be more ambitious about the significant role that inbound tourism can play in economic growth We are therefore calling on the current and future government to continue its ongoing collaborative relationship with industr y, to ensure the sustainable growth of this expor t sector ” Driving Expor t Growth – A Manifesto for the UK’s Inbound Visitor Economy was launched on Tuesday 14th May at a reception event in the Houses of Parliament The event was hosted by Sally-Ann Har t MP for Hastings and Rye , with a speech from the Tourism Minister, Julia Lopez MP Over 20 parliamentarians attended, alongside 60 UKinbound membersand stakeholders

The UKinbound manifesto can be accessed at https://www ukinbound org/wp-content/uploads/2024/05/UKinbound-Manifesto-2024

How Much Is Your Used Cooking Oil Worth?

More Than Half Of Bar-Goers Actively

Avoid Venues Without Inclusivity Policies After Experiencing Discrimination

The UK’s biggest RTD brand in the on-trade categor y, VK, has announced a par tnership with charity Ask For Clive, in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers Founded in 2019, Ask for Clive is a charity that par tners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community The charity notably launched ‘Pub Pride’ to give venues the oppor tunity to celebrate Pride locally

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

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

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

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

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

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

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

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

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

Over 400 Hospitality Professionals To Take Part In 2024 Springboard Virtual Race This July

Springboard chief executive , Chris Gamm, said: ‘As we reflect on Mental Health Awareness Week across the hospitality industr y, we hope our Springboard Vir tual Race charity challenge will offer some mental health relief for the body and mind through this fun, healthy, social, fitness outdoors activity! And all whilst fundraising for the Springboard Charity – as we continue our mission to provide training and employment

and CH&CO will also be competing to help fundraise for Springboard this Summer – along with Gold Sponsors and teams including Bidfood Wafflemeister

welcome It is £15 to enter which includes a goodie bag and charity t-shir t, as well as prizes for the winning teams (across various categories) including the fastest team and most money raised

Labour Market Stagnation Shows Need To Incentivise Investment

Revealed: The Top 10 Best Places To Celebrate The Euros

New data has revealed the UK’s top 10 locations most excited for UEFA Euro 2024 The research was conducted by exper ts at NZCasinoClub, who analysed Google search data over the last 12 months to establish which UK locations are the most excited about the Euros The study looked at Google searches of the five most Googled UEFA Euro 2024 terms to calculate the monthly search interest per 100,000 residents Researchers also identified the number of pubs and bars within five miles screening football for the locations searching the Euro’s the most Durham topped the list of places most excited about the Euros with a monthly average search volume of 2,654 per 100,000 residents To put that into perspective , Durham searches for the Euros 154% more per capita than Bristol, which ranked 10th out of the top 10 cities Within five miles of Durham, 61 pubs and bars are televising football, 28 of which include a beer garden Durham’s neighbouring location, Newcastle , landed in 11th place , whilst Sunderland ranked 74th

In second place is Warwick, with an average of 1,659 searches a month per 100,000 people Warwick has the smallest population of the top 10, and its residents’ top two searches are for ‘Euro 2024’ and ‘Euro qualifiers’ Out of the 106 pubs and bars in Warwick, 42% are screening the football 27 of which have a beer garden Warwick’s closest cities Birmingham and Coventr y, ranked 16th and 24th for searching the Euro s the most

In third place is Edinburgh, with an average of 1,149 monthly searches for the Euros per 100,000 people There are 423 pubs and bars within five miles of Edinburgh, 33% of which are screening football Out of the 138 pubs and bars screening football, 26 of those have beer gardens Other high-ranking areas in Scotland include Glasgow in fifth, Aberdeen in 17th and Dundee in 26th

Manchester is four th place , with 1,323 average monthly searches per 100,000 people Manchester has 40% of its pubs and bars showing football; within the 216 pubs and bars showing football, 95 of them include a beer garden

Glasgow is just behind in fifth place , with 1,233 average monthly searches per 100,000 residents Glasgow residents have a slightly higher percentage of pubs and bars screening football than Manchester at 39%, with 155 pubs and bars showing football out of 396 pubs and bars 41 out of the 155 pubs with football include a beer garden

In sixth place is Bolton, with 1,155 monthly searches per 100,000 people Bolton has the highest percentages of the Nor th West locations listed in the top 10 of most likely getting a table at a pub or bar screening the football with 47% of the pubs and bars showing football in the area Within five miles of Bolton, there are 103 pubs and bars showing football, 8 of which have a beer garden

Greene King And Zero Carbon Forum Collaborate

To Help Operators Become More Sustainable

TUGO - Innovative Food Solutions

Long-Term Trends Report Reveals “Cautious Optimism”

Long-term demand is looking good for the sector according to OakNor th’s Sector Pulse

The repor t reveals that over the last six months to 30 April 2024 the hospitality and leisure industr y demonstrated continued resilience despite ongoing challenges from labour shor tages (132,000 vacancies –48% above pre- pandemic levels according to UK Hospitality), and inflationar y pressure on rent, energ y bills, and the cost of ingredients In terms of operational performance , the sector continued to hold up, and the anticipated cut in the base rate later this year may ease some pressure on household disposable income

This, combined with economic growth could lead to higher levels of demand for UK hotels from both leisure and corporate guests However, over the shor t term, new supply coming into the market and more muted demand could impact on occupancy levels From an investment perspective sentiment towards this sector remains positive though liquidity has been sluggish as investors continue to face higher borrowing costs, and businesses have to refurbish existing stock to meet energ y efficiency and fire standards

Unfor tunately, the repor t says, industr y calls for greater policy interventions went unanswered in the Spring Budget, though the freeze on alcohol duty until Februar y 2025, was seen as a positive step for the industr y Our outlook for the sector over the next six months is cau-

tiously optimistic – we have seen from the experiences of our customers that many hoteliers restauranteurs and pub operators continue to thrive and are finding new oppor tunities amidst ongoing market challenges – but the industr y faces ver y real, in some cases existential, threats over the next six months

So far this year, inflation has fallen, wage increases have held up, and c 27m people saw their national insurance contributions cut from 10% to 8% from April, putting up to £450 more in their pocket this year

Household finances for the majority of those of working age have generally improved and we expect to see this leading to an increase in positive consumer sentiment from June

Despite the improving consumer sentiment hopes of a summer cut to interest rates have been quashed and pushed out to slightly later in the year, with theBank of England recently warning that inflation must be squeezed out of the economy beforehand

Spurred by major international spor ting events including the Euros, T20 World Cup, and the Olympics, pubs in par ticular are expected to see a boost during the summer, even if the British weather doesn’t end up being par ticularly good!

With mounting political pressure to reduce aid spend on accommodation for asylum seekers, it is possible that we will see numbers star t to wane progressively over the next six months, with government having already announced in Januar y that it has stopped using approximately 60 of the 400 hotels on its roster

The repor t adds a that if the Labour Par ty win the for thcoming general election they has promised to replace business rates with a system of “business proper ty taxation” to level the playing field between highstreet businesses and online retailers This is something we will be monitoring closely over the next six months as we move closer to the general election

Do Some Good With The £760m Of Loose Change Campaign Urges

The generosity of customers is fur ther suppor ted by Greene King’s par tnership with Pennies, the digital collection tin, which allows pub-goers to top up their bill by 25p when visiting any of its pubs across the countr y It’s cer tainly a well utilised feature , with a recent sur vey of pub goers revealing that two in five (40%) said they will choose to round up their bill to donate The par tnership, introduced in 2019, has recently just surpassed the £2 million mark in donations to Macmillan Cancer Suppor t Assad Malic , Chief Communications and Sustainability Officer at Greene King said: “We’re extremely conscious of the

pennies to good use in suppor t of the vital work that MacmillanCancer Suppor t does

There are currently around 3 million people in the UK living with cancer and with an ageing population, this is set to rise to 4 million by 2030 With many patients facing ongoing disruption to care and treatment, loss of income and ever ything else a diagnosis brings, this makes the suppor t they offer is now more important than ever

Porkka - A Wide Range of Solutions to Meet

Bournemouth To Introduce Tourist Tax From July 1st

After

He added: “There’s no point in marketing those towns if those towns aren t looking absolutely tip top

“So the first thing basically is all around safe , secure and green ” Rosie Radwell Marsham Cour t Hotel and chair of the Shadow ABID Board, said:

“This is good news for the destination and we are thrilled that the Accommodation Providers have voted in favour of the ABID

“The additional funds raised will have a huge impact on the future of tourism in Bournemouth, Christchurch and Poole

“On behalf of the volunteer Shadow ABID Board, I would like to thank our fellow Accommodation Providers for recognising the power of par tnership working and the necessity to act now

We are excited about the future and have already star ted to plan projects and events to enhance tourism in the area

Following the consultation, 31 businesses in the industr y voted on the proposal, with 16 voting in favour

The levy of £2 per night for visitors at large accommodation providers will begin on July 1,

Star Turn Raises £50,000 For Leading UK Loneliness Charity

Star Pubs colleagues have taken par t in 10 ‘Star Turns Orange’ walks across the countr y to raise £50 000 for one of the UK’s leading loneliness charities, Marmalade Trust2

Since making Marmalade Trust their official charity a year ago HEINEKEN UK and Star Pubs have raised over £100,000 on its behalf with activities ranging from a gala ball to fundraisers such as quizzes, cake sales in pubs and their Marmalade Sundae and Marmalade Spritz menu items which are available in their managed operator pubs

The £50,000 raised from the Star Turns Orange walks will fund loneliness awareness training in pubs and campaigns to increase understanding of the issue of loneliness in society TO UNDERSTAND THE SCALE OF LONELINESS IN THE COUNTRY STAR PUBS COMMISSIONED RESEARCH OF 2066 ADULTS IN APRIL 2024*

• 50% say they feel lonely at least once a week and a tenth of respondents (11%) feel lonely ever y day The most common time to be lonely is on weekday evenings with a third of people repor ting this

• To make their weekends appear busier nearly 40% (39%) claim to fib all the time or sometimes about what they have done

• Four out of ten people (39%) say they think the uncer tain and worr ying times we live in make them feel more lonely than they would otherwise THE RESEARCH ALSO REVEALED THE CRITICAL ROLE THAT PUBS PLAY IN ADDRESSING LONELINESS:

• The main reason for going to the pub for three quar ters of pubgoers is to connect with other people and more than a third visit their local to engage with their community

• 88% of people agree that social hubs and third spaces, such as pubs, are impor tant to prevent loneliness and create social connections

• More than half of respondents – 55% – say they would like to go on more nights out, but don’t get asked

• Two thirds of people think it is impor tant for pubs to create events for the community and four out of 10 think it’s impor tant for them to suppor t charity

Lawson Mountstevens, Star Pubs’ Managing Director said:

“We can all feel lonely at times It is not exclusive to one age group or situation Our research shows the scale of loneliness and how the current worr ying times are exacerbating the issue It also reveals the vital role pubs play in alleviating loneliness, acting as social hubs We re delighted to help fundraise on

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 bin means you ’ re leaving money on the table

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

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

kitchen processes No more sogg y serrated

edges and twisted, ragged lengths of cling film – just quick, clean cuts ever y time That’s Speedwrap Pro

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

That was the problem we , at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor, it cuts precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted If you ve ever spent precious time wrestling with a box of

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

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

Shoots Of Recovery In Sight So Roll On The Euros!

Adam Byatt Named New Chair Of The Royal Academy Of Culinary Arts

Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinar y director of Brown’s Hotel, London, has been announced as the new chair of The Royal Academy of Culinar y Ar ts (RAC A) Byatt, a protégé of Ritz executive chef and Michelin star holder John Williams MBE, will take over the role as chair of RAC A as John Williams (who has held the role of chair for 20 years) steps up into the role of president Chef Williams will take over from Brian Turner CBE who will assume the role of honorar y president of the organisation

Turner CBE who alongside late hospitality legend Richard Shepherd CBE was one of the original members of the Club 9 group of trailblazing chefs in the 1970s, was chair of the RAC A from 1993-2004, and president from 2004 The Academy of Culinar y Ar ts gained its Royal Patronage in 2013 A NUMBER OF OTHER ORGANISATIONAL CHANGES ARE ALSO BEING MADE AT RACA:

Lisa Goodwin-Allen, Michelin-starred chef of Nor thcote hotel in Lancashire and The Stafford in London, will take up the role as co-deputy chair (Nor th) with chef Gar y Jones (previously head chef at Le Manoir aux Quat’Saisons) as co-deputy chair (South)

Mark Flanagan LVO, Royal chef and Assistant to the Master, Master of the Household’s Depar tment, takes up the role of chair of sustainability

Lisa Jenkins, chief executive of the RAC A explained: It s exciting to be announcing several changes across the organisation Adam is passionate about education and mentorship and that is RAC A’s core purpose

His appointment coincides with our funding grant from the Savoy Educational Trust and Neil Rippington, our RAC A College Community Programme Director, and I will work closely with Adam on all areas of education ”

Commenting on the changes, John Williams, said: “We’re embarking on a fresh horizon and a new phase at the Royal Academy of Culinar y Ar ts, as Brian and I step up to make room for a new generation poised to lead It’s imperative that we progress and adapt to stay per tinent while honouring the wisdom of the past ”

Byatt added: “I am honoured to be taking on the role of chair at the Royal Academy of Culinar y Ar ts The Academy is a highly prestigious institution which helps, educates, and inspires young professionals in the hospitality profession I was once one of those young chefs and was given an oppor tunity which changed the trajector y of my life I was inspired by the Academy and mentored and guided by those who have helped to run this organisation Now I have a fundamental par t to play, and it feels as if a circle of my career has been completed

“I am indebted to all of those who have placed their trust in me I would like to thank Brian Turner, our new honorar y president I am also hugely grateful to John Williams, who has steered this mighty ship for two decades and has been instrumental in shaping who we are today I am proud to say that he also shaped my career – John and I met many years ago when I trained with him at Claridge’s

“I have been given a golden oppor tunity to steer the Academy into the next leg of its journey and to help improve its impact on the wider industr y As someone who is passionate about improving education for young professionals in hospitality, this will be my main area of focus

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

tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing

Food Waste Dryer Slashes Hospitality Food Waste Costs

Navigating The Hospitality Sector's Sustainability Journey Through Reducing Hotel Waste

Within the vast scope of global environmental issues, hospitality may not be the first industr y which comes to mind when you think of the key barriers to reaching the UK’s goal of Net Zero carbon emissions by 2050

It is easy to think that other industries, such as agriculture or aviation, predominantly make - and therefore should take - the heat Yet, hospitality is responsible for up to 15% of the UK’s greenhouse gas emissions, and a growing number of environmentally aware consumers are making it clear they expect the issue to be taken seriously, leaving behind those businesses which fail to rise to the occasion WHAT CONTRIBUTES TO THE SECTOR’S LARGE PRODUCTION OF CARBON EMISSIONS?

Within hospitality, hotels are a major contributor of the sector’s output of carbon emissions A large par t of hotels’ struggles with sustainability is waste management In the EU waste is the four th largest source of emissions and in the UK alone hotels produce 289,700 tonnes of waste each year

By Tommie Eaton, Director of Clean the World Europe

The supply chain relies heavily on packaging which makes up 24% of the UK’s total emissions Mass produced plastic packaging, such as hotel toiletries, pose harm to the environment by adding to CO2 emissions from their conversion from fossil fuels in the manufacturing process As it stands, the plastic problem isn't going away; rather it is only getting worse In 2021, plastic product manufacturing in the UK produced roughly 3 32 million metric tonnes of CO2 emissions - nearly six percent more than the previous year WHAT ARE THE MAIN BARRIERS TO HOSPITALITY’S INVESTMENT IN SUSTAINABILITY?

A Race to Net Zero repor t published last summer found a number of factors were cur tailing the UK hospitality sector’s drive to fully embrace sustainability Covid-19 lockdowns proved near lethal for many businesses, while Brexit increased the cost of impor ted goods Since then, inflation and the cost-of-living crisis have been a perceived barrier to what businesses often assume will be a costly strateg y to become more sustainable The cost of change is one of the greatest barriers, coupled with a lack of education around the cost benefits in implementing environmentally sustainable initiatives

The Summer of Love

When

Additionally, prominent sustainability goals such as the UK government’s 2050 Net Zero target, can seem too opaque and far away for individuals to grasp The inability to directly quantify the impact any hands-on initiatives may have on carbon emissions can breed a lack of motivation among many business owners

WHAT CAN WE DO TO HELP THE INDUSTRY EMBRACE SUSTAINABILITY?

Embracing more immediate concepts, such as circular economy, is therefore the best practice for simplifying sustainability in a way all businesses can understand

Despite the aforementioned barriers, embracing such a principle does not have to be expensive and can help businesses save money

The main principle of the circular economy is the focus on reduction rather than offsetting

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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A Twist on the Traditional – The Perfect Wine Cocktail

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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

An on-site printing solution avoids these issues

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Chef's Buyer's Guide

Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range

A New Oil Enters the Kitchen

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Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

In the ever-shifting seas of consumer spending anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice , looks at the insights we ve uncovered based on data gathered over two years (to September 2023)

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

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

THE BIG TAKEAWAYS

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

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

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

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

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

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

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

In line with the trading behaviours seen in foodser vice , there’s been an increase in purchases of frozen fish and chips products from supermarkets

as a cheaper substitute to takeaways For many people dining in at home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

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

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

4 Explore oppor tunities to diversify with

5

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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

Follow us @CarpigianiUK

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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patented cask cooler beats all records for speed and efficiency in cooling real ales working in tandem with a modular and rather neat piping system which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise ser vice temperatures are delivered and at around only 10wh per cask,

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Hot Wastewater Pumping – The Problems and the Solutions!

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

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Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub

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Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold Kängabox is a revolutionar y new high density EPP series of containers in which hot or cold items can be transpor ted with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C Kängaboxes are available in a range of capacities and attractive colours Kängabox are available in eight different designs and four different depths The various gastronorm, pizza, ice cream and euro norm formats are available

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

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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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As Neil and Gar y lead Lightique into the future , they carr y forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD.

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With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industr y we have something for ever yone We understand the how impor tant it is to supply on time and within budget

Check out our website www lightique com to see some examples of what we can do Or drop us an email sales@lightique com with your enquir y and we will do our best to help!

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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

could quite easily deliver a vibrant and dynamic hospitality sector

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

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

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

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

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

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

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

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

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

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

Cooper is the Founder and Director of

Property and Professional

OakNorth Completes First PanEuropean Deal with £22m Loan to Sticks n Sushi to Support its Growth

equity firm, McWin Capital Par tners McWin is a sector specialist with stakes in a number of chains, including: Gail s Baker y, Popeyes, Big Mamma, Vapiano, and Burger King Germany to name a few

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

2019 He has more than 36 years ’ experience in the industr y having led the global roll out of Wagamama

The business has been acquired by leading private

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

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