CLH Digital - Issue #214

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

A PIVOTAL ELECTION AMIDST MOUNTING CHALLENGES FOR HOSPITALITY

As the UK prepares for a general election on July 4th, the hospitality and licensed on-trade sector finds itself at a critical juncture , and one not of its own making!

Over the past few years our industr y has faced unprecedented challenges, beginning with the devastating impact of the COVID-19 pandemic The lockdowns and restrictions were an absolute disaster, forcing many establishments to close their doors permanently and leaving countless workers without jobs, and communities without cherished pubs and other valued hospitality outlets, We lost a long established Italian family restaurant close to Bournemouth beach, which I miss dreadfully!

Post-pandemic , the sector has been hit hard by soaring inflation, unsustainable business rates, and crippling energ y costs These financial pressures have compounded the difficulties faced by businesses striving to recover and thrive in a changed landscape

Adding to the turmoil the post-Brexit environment has created significant recruitment challenges The government’s decision not to include hospitality workers in its Shor tage Occupation List has only exacerbated the staffing crisis, leaving many businesses struggling to find the personnel needed to operate effectively

The taxation burden on our sector has long been a contentious issue - one we have highlighted repeatedly and have lobbied successive Chancellors about Compared to other EU countries, UK hospitality has been eye-wateringly overtaxed Many EU nations had the foresight to reduce VAT rates for the hospitality sector, recognizing that such measures drive economic growth At CLH News, we have consistently suppor ted the case for a VAT reduction in hospitality The fact that all but four EU countries have adopted and maintained this approach is a clear validation of its effectiveness When the UK temporarily reduced VAT as lockdowns ended, we witnessed a surge in public enthusiasm for going out and embracing hospitality, proving the positive impact of such fiscal measures

As political par ties unveil their manifestos it is disappointing to note that none have yet outlined concrete plans to suppor t the countr y ’ s third-largest employer This oversight must be rectified in the coming weeks The hospitality sector has been used as a cash cow for far too long Contrar y to popular belief, excessive taxation in this industr y is more accurately a tax on people's leisure , as it is the public who ultimately foot the bill

Looking ahead, we are approaching a summer of extraordinar y spor ting events, with the Champions League and FA Cup finals, the much-anticipated Euros, and the Olympics These events promise to bring a much-needed boost to our sector keeping the tills ringing and spirits high, general election or no general election

At CLH News, we remain hopeful that this election will bring a renewed focus on suppor ting hospitality, recognizing its vital role in the UK economy and the social fabric of our communities It is time for policymakers to listen to our calls and take decisive action to ensure a vibrant future for this essential industr 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

“Unlock Sector's Potential” Hospitality Leaders Urge

As

Election Date Set for July 4th

(CONTINUED FROM FRONT COVER)

Reacting to the news, leading figures in the hospitality and licensed ontrade sector set out their priorities for an incoming government and called on political par ties to consider the needs of the industr y as they hit the campaign trail UNLOCK POTENTIAL

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality businesses lie at the hear t of ever y constituency in the countr y In ser ving Britain, the sector creates places where people want to live , work and invest

“We need to see all political par ties recognise this and will be working hard on behalf of our members during this period to ensure manifestos from across the political spectrum reflect the strategic impor tance of our sector

“We need to see evidence of measures that can unlock the potential of our sector to do even more These include promises of action to lower the tax burden on our industr y initiatives that give us greater access to workers, and other measures that will suppor t us in creating more jobs and fur ther upskilling the workforce ”

UNCERTAINTY AND INSTABILITY

Michael Kill, CEO of the Night Time Industries Association said: “We welcome the announcement of the General Election scheduled for July 4th, 2024 This marks a pivotal moment for our nation, offering an oppor tunity to put an end to the prolonged period of uncer tainty and turmoil that has gripped our countr y for the past four years ”

As CEO of the Night Time Industries Association, I recognise the impor tance of stability and effective governance in addressing the challenges faced by our sectors The past years have been marked by uncertainty and instability, which have taken a toll on businesses and communities across the countr y ”

“It is now imperative that we navigate through the election period with a sense of responsibility and purpose The outcome of this election will determine the direction our nation takes in the coming years We urge all stakeholders to engage in a constructive and informed dialogue , focusing on the long-term interests of our countr y and its citizens ”

“Our sector has been par ticularly hard hit by the challenges of the past years, from the impact of the pandemic to regulator y uncer tainties

It is crucial that the elected government works towards a comprehen-

sive and inclusive long-term plan that addresses these challenges and suppor ts the recover y and growth of our industries

“We call upon all political par ties to prioritise the needs of the nighttime economy in their election manifestos and commit to policies that will suppor t its revival and sustainability This includes measures to ensure the safety and security of our venues, suppor t for cultural initiatives, and investment in skills and training for our workforce ”

“As we approach election day, we remain committed to working collaboratively with policymakers, industr y stakeholders, and our communities to build a vibrant and resilient night-time economy that contributes to the social, cultural, and economic fabric of our nation ”

“It is also impor tant to work together to overcome the challenges of the present and build a brighter future for all ”

HEART OF COMMUNITIES

British Beer and Pub Association (BBPA) chief executive Emma Clarkin also highlighted the on trade impor tance saying: “pubs and breweries are at the hear t of our communities They bring friends and strangers together and in so many ways help form the glue for vital social cohesion With a suppor tive fiscal and regulator y framework, which includes alleviating the tax burden the beer and pub sector company and yours, with propor tionate and fair business rates and duty pumps can help with the revitalisation for local high streets and economies

“The beer and pub sector enjoys huge instinctive suppor t with 9/10 people regularly enjoying a refreshing beer at their local”

SUPPORT LOCAL PUBS

BII CEO, Steve Alton, has issued a statement following the announcement of a General Election on July 4th

“More than ever, our members play a vital role at the hear t of their communities, and we will continue to take their voices to the hear t of Government, sharing their successes and challenges Our #MyPub campaign saw MPs from across the political spectrum suppor ting and championing their local pubs, raising awareness of the vital role they play in ever y town city and high street across the UK

“The agility resilience and adaptability of pubs has always meant our sector has been key to unlocking economic growth, providing essential local employment and flexible career oppor tunities, but pubs do so much more They suppor t vulnerable members of their communities, provide a safe and welcoming space for all and facilitate the much need-

ed human connection like no other business

“We will continue to ensure Ministers and officials alike are fully aware of the investment and suppor t needed for our nations pubs, no matter the results of the election this summer ”

EXCELLENT NEWS

The SLTA (Scottish Licensed Trade Association) has welcomed John Swinney s declaration that growing the economy will be one of his four priorities

Colin Wilkinson, SLTA managing director, said: “This is excellent news for the licensed trade and hospitality businesses and Scotland’s wider business community We are ready to speak to Mr Swinney and Cabinet Secretar y for Economy Kate Forbes and working with the Scottish Government to help guide policy and strateg y for the benefit of businesses in the licensed hospitality and tourism industr y

“As we have previously highlighted there are myriad problems and challenges facing what is one of the biggest employers in Scotland and these early signs that Mr Swinney’s government wants to understand and work with our sector is a positive step change following the chaotic handling of the deposit return scheme (DRS) and misplaced legislation that burdens businesses in red tape and unnecessar y bureaucracy

“Our industr y also wants to see progress on the deliver y of the Scottish Government’s New Deal for Business and we reiterate once again that a key ask of the new regime at Holyrood is to work with us to find a meaningful solution to change the current non-domestic rates system which is par ticularly unfair to licensed hospitality businesses, hugely outdated and in need of reform ”

Mr Wilkinson added that while the sector accepts that VAT is not a devolved issue , a reduction in VAT would be a “welcome move for ever yone involved in hospitality and the licensed trade , adding: We hope that Holyrood and Westminster can discuss this as an urgent measure to help businesses in this impor tant sector given our major contribution to Scotland’s economy and its impor tant tourism industr y

“As our members continue to face significant barriers to running their businesses, including staff shor tages, the pressure of higher costs and the cost-of-living crisis, we are committed to working and collaborating with the Scottish Government to help create a healthy, growing economy for the benefit of all ”

How To Enjoy A Strong Summer Period

Tips for keeping your business on track and trading

By Henr y Page , Corporate Restructuring

For many hospitality businesses, success means having a busy and profitable summer With major spor ting events such as the 2024 Paris Olympics and Euro 2024 along with local city and town centre ar ts, culture and music events, there are cer tainly many additional oppor tunities to make the most of

However, if 2024 so far hasn’t been kind to your business and it is struggling then taking swift action is key to your sur vival

WHERE TO START?

Cashflow is king and it is essential to know what payments are coming up and to look at areas where you can make cost savings to enable you to meet them You can’t control your fixed costs such as rent but you

can control your payroll and suppliers and that is often the place to star t to maintain a healthy cash position

Attracting new customers – this may sound obvious but sending out a couple of emails inviting people to drop by isn’t going to cut it, so give more thought to your summer promotions Can you fill up your quieter times by attracting clubs or societies or making new groups of customers more welcome

This is where getting to know your local community is key For example is there a running fitness or cycling club who would like somewhere to meet up for a healthy meal after a workout One in five of the under 25 s now doesn t drink any alcohol, so can you offer a greater range of non-alcoholic drinks for those who prefer to keep a clear head?

Focus on delivering value and an experience rather than just discounting prices When you must return to full prices it is likely you will lose those customers who were just attracted on price alone and your regular customers will have got used to the lower prices

Many businesses do more harm than good with poorly thought-out promotions

STILL STRUGGLING?

Businesses struggling with cash flow need to understand HMRC’s position as a secondar y preferential creditor whose claims are paid after preferential amounts are paid to employees HMRC will allow you to make an arrangement to pay if you can t pay on time however they are less generous on terms than they were during the pandemic Communication with them is key if there is no other alternative Communication with your landlord is also impor tant if you are not able to make rent payments in full for the next quar ter If you are in a prime site , they are likely to want to remove you straight away however

for those medium to poor sites they might be more accommodating as they will be keen to avoid taking on the responsibility for business rates if they were unable to relet it quickly Talk to them about what you can pay but don’t take advantage of the situation as you will ruin your longer-term relationship

For businesses which would be otherwise profitable if they were not saddled with unser viceable debts then it is wor th considering whether a Company Voluntar y Arrangement (CVA) or a Prepack Administration are suitable A CVA can be used where creditors will be willing to accept a compromise on their debt however you will need to have the suppor t of HMRC in relation to their preferential debt (VAT and PAYE) as well as your secured creditors If an agreement cannot or is unlikely to be reached with creditors, then a prepack sale may be a constructive solution A prepack sale , to either an independent third par ty or connected par ty, can free a prospectively profitable business from historic liabilities, whether because of the Pandemic or

Typically,

Ultimate Brunch Goals with The Burnt Chef Project’s New Networking Collective

and business leaders to come together to learn, network and engage with others Each event will focus on a key and relevant wellbeing topic including, resilience , nur turing the next generation, success, imposter syndrome , recruitment and retention and work-life balance and will feature guests including leading chefs and influential personalities from the region The first event takes place on Tuesday 25th June at The Pem in London, hosted by The Burnt Chef Project in conjunction with Sally Abe and Romy Gill Both inspirational chefs in their own right, Sally and Romy will discuss their career journeys and how they navigated changes of direction, ultimately leading to a conversation around resilience in difficult situations

The second event, taking place on Monday 22nd July at Simpsons Restaurant in Birmingham will see Luke Tipping and Louisa Ellis in conversation with The Burnt Chef Project Discussing how gen Z approaches the

industr y, the event will highlight mentoring and the accessibility of the industr y for young people Taking place on Tuesday 06th August at The Hovels in Leeds the third event in the series will see Eddy Lascelles and ex-footballer Eddie Grey touch on how pivot and change led to success at the renowned Harewood House and whether failure can be as impor tant as success The four th event takes place on Tuesday 17th th September at Smoke , Hampton Manor in Birmingham with a guest appearance from Stuar t Deeley Opening up about Imposter Syndrome , Stuar t will talk through his experience of reaching a peak of his career, winning BBC’s Masterchef: The Professionals in 2019 and how to embrace praise , accolades and popularity Two fur ther events will be announced in due course

On the launch of The Burnt Brunch series Kris Hall Founder and CEO of The Burnt Chef Project comments: “We’re delighted to launch a series of collaborative networking events across the UK throughout 2024 Combining standout restaurants, incredible chefs, inspirational guests and the oppor tunity to discuss some of the most pressing wellbeing topics currently impacting the industr y, The Burnt Brunches will be a hub of idea generation and learning for those attending Each event has a capacity of 40, meaning almost 250 of the industr y ’ s biggest decision-makers, thought leaders and pioneers will come together over the course of the next six months, sharing insight, opening conversation, making new connections and discussing exper tise for the good of

Success for Pubs as Cashless Payments for Gaming Machines Approved

Hospitality Responds To Latest Inflation Figures

Dropping gas and electricity costs have brought UK inflation to its lowest point in nearly three years

Prices increased by 2 3% in the year leading to April, down from 3 2% the previous month according to official data

Prime Minister Rishi Sunak said the figures marked a “major moment for the economy with inflation back to normal”

The Bank of England predicted earlier this month that it had expectations that inflation would fall “close” to its target level soon

Kate Nicholls Chief Executive of UKHospitality said:

“Hospitality has weathered unprecedented costs, including from government policy Today’s inflation data continues 18 months of improvement and we are now at a normal level of inflation

“The trend is clear, and the Bank of England can now act with confidence It’s time for interest rates to come down to suppor t businesses investing in their growth We should be ahead of the cur ve not behind it ”

Commenting on the latest ONS inflation data for April 2024, Barret Kupelian, UK Chief Economist at PwC

UK states: Headline inflation stood a whisker away from its target at 2 3% Thir ty three months after consumer price inflation overshot its target, some relief will have washed over Bank of England policy makers this morning as it continued its dowards descent and is just thir ty basis points above target

The main driver for this was the lowering of the household energ y price cap Goods price inflation has now turned negative , which coupled with real wages increases, is likely to mean that there could be some shift between ser vices and goods spending towards the latter Food prices grew marginally

So what does this mean for the next few months? The Bank is already setting up the choreography for cuts to its rate later this year However, one of the key indicators it is watching released today, ser vice price inflation, came higher than expected This probably means that a June rate cut is now looking less likely than anticipated before the release ”

Lisa Hooker, PwC UK Leader of Industr y for Consumer Markets comments: “As expected, headline inflation has fallen significantly from 3 2% in March to 2 3 % in April, thanks in large par t to the lower energ y price cap as well as lower grocer y price inflation This is the lowest CPI figure since July 2021 when it was 2%

However, while headline inflation fell, ser vices inflation only saw a minor reduction from 6% to 5 9 % meaning that CPI has not fallen as quickly as it might have done

Meeting the Bank of England’s 2% inflation target in April was always going to be a fine balance between the downward forces of cheaper utilities and easing grocer y prices and stubbornly high wage inflation driving ser vices prices upwards Indeed restaurants and hotels saw an increase in inflation In addition April also saw large rises in telecom and media prices, many of which are pegged to much higher inflation rates from several months ago

While lower inflation – together with wage and benefit increases and national insurance cuts – have had a tangible positive impact on household finances, both overall consumer sentiment and retail spending have yet to reflect this with subdued retail sales this year

This should come as no surprise , given that prices are still on average over 20% higher than they were three years ago, meaning that our pounds no longer stretch as far as they once did It will take fur ther sustained lower inflation for shoppers to rebuild confidence and return to increased discretionar y spending

Retail and leisure operators will be hoping that the downward inflationar y trend is no flash-in-the-pan, and

all eyes will be on whether ‘ core inflation’, which excludes food and energ y, can also turn a corner as wage pressures ease in coming months

Also there are concerns about food inflation returning as the wet weather has impacted farming costs and crop yields ” Nicholas Hyett, Investment Manager, Wealth Club added, “Inflation hasn’t fallen quite as much as economists had expected, but it is back within the Bank s target range for the first time in nearly three years That’s a relief for families and businesses who’ve struggled with rapidly rising prices, but also for Bank Governor, Andrew Bailey – who, for the first time in a long time , won’t be penning a letter to the Chancellor setting out what the Bank is doing to get inflation back under control

“However, the Bank’s job is still far from over

“With inflation back at target, the danger now is that high interest rates star t to suffocate the economy All eyes will be on the MPC next month to see whether they will cut interest rates That decision isn’t made easier by Core Inflation which excludes the effect of global food and energ y prices and remains far higher at 3 9%

“Does the Central Bank cut in June , or take advantage of the fact inflation came in a touch higher than expected and hold off until its August meeting? Movements in currency markets this morning suggest an August cut just became a little more likely ”

•

Slick Booking Processes Key to the Growth of the UK Hospitality Industry

By Camila Heitz, Consumer Head of Product, Dojo (https://dojo.tech

According to the most recent industr y data, the number of licensed premises in Britain fell by 3 6% from 103,682 to 99,916 in the year to September 2023 While most in the sector will be acutely aware of the challenges the hospitality industr y has faced in the recent term these findings put those challenges in stark terms

One of the major contributing factors towards this are noshows - whereby a customer has made a booking, a venue has made the necessar y preparations and the customer simply hasn’t shown up No-shows pose a major challenge for the industr y as a whole , especially smaller, independent restaurants Recent research from Zonal and CGA by NIQ shows that no-shows cost the sector £17 59 billion per year in lost revenue and the damage is even greater when wasted food and staff costs are taken into account

Businesses across the UK have been under unprecedented strain over the past few years According to UK Hospitality’s latest Q1 2024 repor t a quar ter of UK hospitality businesses have no cash reser ves and a fur ther 29% have less than three months wor th Hospitality businesses are pushing against significant headwinds ranging from relentlessly high energ y costs and high interest rates to proposed business rate increases

All of these factors have created a perfect storm for the industr y, leaving business owners little headspace to think about how to tackle them but technolog y is par t of the answer

The role of booking platforms

It is increasingly clear that consumer expectations are rising due to the cost of living crisis - and businesses need the process of getting customers through their doors to be efficient and easy for them to access

UK businesses need the right tools and technologies to excel in the experience economy Platforms that include payments, smar t integrations, and efficient vir tual queues and bookings should provide the baseline to help restaurants manage their customer flow and table processes

We know that restaurants need to have simple , transparent and fair pricing, no booking limits, and flexibility so they can run their businesses as smoothly as possible With the right platform, restaurants can remove the extra admin that makes running a business hard - while also helping reduce the risk of no-shows by making cancellations easier for customers when they do need to change plans

In the competitive restaurant industr

automated and no longer a headache

Shepherd Neame Crowned Corporate Community Hero at Parliamentary Dinner

A panel of four judges - Des O Flanagan, co-founder of PubAid, Rita King, honorar y secretar y of the APPBG, Mollie Davies from the British Institute of Innkeeping and Anne Toms from Budweiser Brewing Group - then chose Shepherd Neame as the Corporate Community Hero for 2024 from the nominated companies They were presented with the award at the Annual Beer Awards Dinner suppor ted by the All Par ty Parliamentar y Beer Group which took place at the House of Commons on May 21st Des O’Flanagan, Co-Founder of PubAid, said: “Ever y

which acts as the industr y voice for pubs and their positive contribution to communities

Stonegate Teams Join Forces in Rob Burrow Leeds Marathon to support MND Association

Andrea Blewitt said: “We really had the most amazing day! We are still on a high - this was my ninth half marathon and I have to say the run was possibly the hardest I have ever done The hills were gruelling, the

Foodservice Price Index Shows

Inflation Levels Approaching Normality

Drinks Sales Up 13% As Sun Shines On Pubs

Plenty Of Sport But Will The Sun Show Its Face This Late May Bank Holiday

Hospitality Comes Together To Drive Innovation

Businesses left enthused with a desire to drive growth and invest throughout the sector, and innovation par tners and policymakers gained unique insights into the specific needs of hospitality businesses to become more productive Jane and her innovation working group, which sits under the Council, will now develop key

outputs of the event and share them across the industr y Jane O’Riordan, who chairs the Innovation Working Group (IWG), and is a member of the HSC , said: Events like this are so impor tant to provide an oppor tunity for operators to dedicate time to coming up with innovative solutions to drive our productivity “Hospitality’s creativity and flair to come up with new ideas was clear to see today and I’m confident that this debut event will be the star t of a successful series of events to drive this impor tant agenda ” Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality is one of the most innovative sectors in the economy and bringing together over 100 of our brightest minds made for a fantastic event full of ideas I m delighted that UKHospitality has been able to work with Jane , the Hospitality Sector Council, and the Depar tment for Business and Trade to organise this event, and we look forward to more successes like today in the future ”

Is The Hospitality Sector Ignoring The Digital Needs Of Older Customers?

By Jonathan Hassell, CEO at Hassell Inclusion

The use of digital technolog y in the hospitality sector has grown considerably over the past few years From online booking to ordering via QR codes and the growing popularity of self-check-in kiosks, there are now multiple digital touchpoints for customers to navigate

This has been a positive thing in many ways, with technolog y playing an invaluable role in helping many establishments sur vive during the Covid-19 pandemic The digital transformation trend has continued beyond the pandemic years, with analysis from restaurant booking company Tableo stating that 48% of reser vations are now made online

Many of these customers will be in the older age bracket Recent figures from the ONS showed that over-70s spend the most time online after twentysomethings and our latest research – ‘A golden oppor tunity: Are you ser ving the needs of older online consumers? – shows that over-65s are actively booking travel and events online

However, when it comes to meeting the needs of this impor tant demographic , businesses in the hospitality sector could be inadver tently excluding the over-65s in the design of their websites and apps Many older customers will be dealing with age-related impairments, such as reduced fine motor skills, deteriorating eyesight, hearing loss, poor memor y, and increased anxiety, all of which can make using websites and apps more challenging

In our research, 81% of the 1296 over-65s we sur veyed said they are frustrated by inaccessible websites and apps, while 70% say businesses fail to consider age-related impairments One third (33%) also said they had abandoned an online purchase due to difficulties in using a website or app

Problems they experience include not remembering complicated passwords (37%), confusing site navigation (34%) not having enough time to complete a task before being ‘timed out’ (32%) and text being difficult to read (30%) More than one in 10 (11%) also said they found it difficult to hear the sound in online videos

That said, there is an oppor tunity for proactive businesses More than one in 10 over-65s said they would spend more online if websites and apps were easier for them to use This is even higher (17%) among older consumers who are employed either full or par t-time , and interestingly, among those with age-related impairments For example , more than one in four consumers (26%) with deteriorating eyesight said they would do more online if websites and apps were easier for them to use

So, how can businesses in the hospitality sector make sure they can seize the oppor tunity of the silver spender ?

1 Acknowledge the specific problems older consumer s might be experiencing with your websites and apps

This can be ac hieved by researc hing their needs – conducting focus groups and gather ing feedbac k about their specific accessibility requirements You should also review the accessibility of your websites apps and communications inc luding social media, email, and PDFs

2 Address the practical fixes that will improve your user experience for older consumer s For example , make sure your videos have capt ons for customer s with hear ing impairments , make your buttons big enough to tap with an unsteady hand for those w th poor hand control and ensure the design of your website and app has a c lear layout and makes good use of white space

3 Adopt an age-positive mindset across your organisation

To effectively address the needs of your older customer s , it must be

this throughout your company will ensure the needs of older consumer s

project Retrofitting for their needs is neither efficient nor effective in the long-term

What is clear is this demographic has become increasingly

will be those of us who are currently in our for ties and fifties, are used to doing

the experience to remain user-friendly as we age

, and

None of us can stop the impairments that come with ageing, so businesses need to consider how this will influence the design of their digital platforms so that they meet the needs of an increasingly tech-enabled older generation

At the end of the day, can you afford not to?

A golden oppor tunity: Are you ser ving the needs of older online consumers? is now available to download

International Restaurateurs’ Dinner 2024 Raises

As well as creating

Lords Approve Extended Euros Licensing Hours

An order to extend licensing hours during the Euros, has passed through the House of Lords and is ready for royal assent

The order to the Licensing Act 2003 (UEFA European Football Championship Licensing Hours) will extend sales of alcohol if either England or Scotland reach the semi-final or the final of the Euros, meaning premises will be allowed to remain open until 1am without having to notify the licensing authority, but will only be permitted on the day the teams play

The first game of the football tournament, between Group A teams Germany and Scotland, is due to take place on 14 June , while England’s is on 16 June against Serbia, and the semi-finals are due to take place on Tuesday 9 and Wednesday 10 July, with the final in Berlin on Sunday 14 July

When the proposal for an extension was first announced earlier this month Emma McClarkin chief executive of the British Beer and Pub Association said: “By creating this easement and cutting red tape , doing

business will be that much easier ” And also expressed hope for an Anglo-Scottish final: “Let’s hope that England and Scotland make it not just through to the semi-finals but meet in the final itself, with pub-goers able to cheer the teams on with a beer later into the night thanks to these new measures ”

Conser vative peer Lord Sharpe of Epsom, told the Lords today (may 24) : “So much of the business at the Home Offices is difficult so it gives me par ticular pleasure that my last outing basically enables people to get properly on the lash ”

He said: “And as I hope Your Lordships will agree , the progression of England and Scotland, or both, to the late stages of the competition would represent just such an occasion

“Should that happen people will want to come together in celebration and suppor t of the home nation teams

Lord Sharpe said that during a Home Office consultation, more than 80% of respondents were in favour of the extended licensing

He added: “However, it would be remiss of me not to mention that the police are not in favour of extending licensing hours given the potential for increased disorder ”

Police deployments and resourcing are operational matters, of course , but I’m sure forces will, as they have in the past, put in place plans to minimise the risk ”

“It’s also wor th pointing out that this is a limited, two-hour extension to licensing hours, which is a propor tionate approach to mark these events ”

Liberal Democrat peer Lord Addington said the measures are ver y reasonable and it sets a good precedent for actually when having an extra bit of celebration for a major event ”

He thanked fellow peers for their work over the current Parliamentar y session and wished them well over the General Election, stating: “ I hope that nobody here gets bitten by a dog when delivering a leaflet ”

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

Margaret Faulkner and Employment Law advise from Solicitor

rant owners who have shared their own challenges and successes

In a world where ever ything comes at a cost this FREE podcast is available on all platforms and offers actionable tips for you and your teams to take away and put into practice immediately

Keep an eye out for new episodes from social media gurus Delivered Social and hospitality training exper ts Purple Stor y

Listen here: https://linktr.ee/simply safer

Contact theothersideofthepass@gmail.com if you have

Take payments with confidence

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

By Phil Edwards , Head of

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,

Some

How Much Is Your Used Cooking Oil Worth?

Fats, Oils and Greases (FOG’s) are used and produced in the cooking process To the catering industr y and food manufacturers, they were long considered a valueless waste product To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after

Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industr y

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments One estimate suggests that this could account for a fifth of all used cooking oil

This increase in value is driven by legitimate industr y demand as

alternative fuel sources become mainstream

One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recover y unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a charitable enterprise of the Sikh community

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity

and Life

The Falmouth Hotel Aquired by Cornish Hotel Operators

New Insights Reveal Top Reasons For No-Shows

Latest insight from hospitality technolog y par tner Zonal and CGA by NIQ, reveals the main reasons guests do not turn up for a reser vation, with the following coming out top:

Having a c hange of plans (27%)

• Other s in the group cancel ing (21%)

• People booking multiple venues to ensure they would get in somewhere (20%)

• One member of the group falling ill (20%)

• Forgetting about a booking (15%)

The sur vey of more than 1,000 UK adults, shines a light on the ongoing issue of no-shows and the impor tance of educating customers on the impact this has on hospitality businesses

New research also revealed that Sunday is the day in the week when noshows are most likely to occur and that on average Autumn (September – November) tends to be the worst season when it comes to people not honouring bookings

Figures from a recent GO Technolog y repor t from Zonal and CGA by NIQ* has also found that 77% of people find not being able to amend or cancel bookings online , a key frustration in the pre-visit customer journey A fur ther 34% stated that if they experience frustrations pre-visit such as being unable to amend or cancel bookings online they would find somewhere else to go

This all underlines the need for operators to tackle no-shows, which cost the industr y £17 59bn per year in lost revenue One way to mitigate the risk of no-shows occurring is by ensuring the booking journey is easy-to-use for customers – enabling them to book, amend or cancel bookings within a few clicks

In response to the ongoing issue of no-shows and in suppor t of the industr y, Zonal launched their #ShowUpForHospitality campaign in September 2021, to help operators tr y mitigate the risk of no-shows, as well as to raise awareness of the impor tance of consumers turning up to a booking or informing a venue if they can no longer make it

Welsh Chefs Excel To Strike Gold In Sharjah Competition

A team of

International Emirates Salon Culinaire during Expoculinaire 2024 Sharjah

Three gold medals were awarded, with Wales being edged out by winners China and runners up Hong Kong

Proudly flying the flag for Wales were captain Calum Smith, 23, and Jordan Howor th 25 sous chefs at Shrewsbur y School Shrewsbur y sous chef Harr y Paynter-Rober ts, 26 and head chef Sion Hughes, 26, from Carden Park Hotel and Spa, near Chester, Dylan Evans, 21, commis chef at L Enclume , Car tmel and Connor Smith,19, commis chef at the Lion and Pheasant, Shrewsbur y Dylan, Jordan and Connor, who is Calum s younger brother, all made their international debut in the competition which aims to become the most notable gastronomic contest anywhere in the Middle East for young chefs under the age of 28 years

Colin, who helped to coach and advise the Wales team before the competition, said: “I am really proud of these young chefs who stepped up to the mark and did a great job The judges were ver y complimentar y about how they worked together in a clean and hygienic way to get jobs done

“All the chefs did well but captain Calum deser ves special mention for taking the reins in the absence of a team manager and doing the hard work ”

C AW president Arwyn Watkins OBE added:

“When you consider this is a young Welsh team with three debutants competing in a competition for chefs aged under 28 to win a gold is a fantastic achievement

“Calum as team captain has done a tremendous job and has become a commanding leader ” The last time Welsh chefs competed in this competition as a senior team in 2013 they came away with a gold medal

It’s the second time that Wales has secured gold medals in the Sharjah competition following the success of a senior team in 2013

How To Improve Your Hotel’s Commercial Performance

Faced with an under-performing proper ty hotel owners tend to jump straight to the ‘tactical’ in their response: an ad campaign, a promotion, attending trade fairs, that sor t of thing Many see it as the fun par t of the job and it can provide a sugar rush to trading performance Ver y often, however, the returns are fleeting or poor value; and this is because the hotel is not operating on a solid commercial foundation

As well as teaching students at Glion Institute of Higher Education, my role as a hotel consultant is about teaching the commercial journey to owners and operators who are either independent or combined in small groups and therefore don’t have the in-house commercial firepower of a Marriott or an InterContinental

This journey has three stages: Performance , Process, and People

STAGE 1: PERFORMANCE

I always say to hoteliers that you cannot build your hotel without solid foundations; so equally you cannot have a good commercial plan without first establishing the foundation to work from

To begin with, it’s impor tant to look in detail at the current situation, by carr ying out a commercial audit For example , which segment or segments are you operating in?

Where does your business come from channel-wise? Who are your competitors and what do they do? It’s absolutely crucial for a hotel to establish where it is today before it can look at where it wants to be tomorrow

Once that’s done we can star t to determine our objectives going through the metrics to come up with realistic , quantified financial objectives, ideally for three to five years ahead

And, of course , once the objectives are agreed we must work out a strateg y to achieve them How are we going to boost revenues from, say, £13 million to £15 million in this first year? Here we talk about segmentation, which is all-impor tant but an aspect a lot of smaller hoteliers simply don t think about

As a first step, I check if they are using the USALI system, which is the universal accounting system for the lodging industr y If they don t have USALI installed, they ll have little idea how to segment their business, so this is a prerequisite for them to invest in if they wish to implement a coherent segmentation strateg y

There are other components to the commercial strateg y, including geo-sourcing your clientele and client profiling, but for this ar ticle I will look more deeply at channels, as this is ver y often a major source of conflict with my clients Why? Because many have given over a high propor tion of their bookings to the OTAs, at the expense of direct bookings Too many independent hotels also overlook the global distribution systems that allow hundreds of thousands of travel agents across the world to see their proper ty

Here I will generally recommend that they use a third par ty channel manager who can plug them into these global systems at a reasonably economical cost – far less than they could achieve tr ying to do so as an individual hotel For some proper ties, the immediate uptick in business can be almost miraculous I’ve been working with a hotel in Montenegro which did this and suddenly they were getting bookings from Australia South Korea, purely from being visible in these markets

Next we’ll look at target markets and in par ticular strategies around market development and market penetration These conversations revolve around extracting more from cer tain markets by doing X, Y and Z; and also developing new markets by doing A, B and C

This takes us neatly on to talking about tactical promotions, which, as I mentioned before , is the area that tends to excite hoteliers the most The difference now, however, is that we ve put in place all the necessar y strategic elements before star ting the promotions, so they can be more coherent and cost-effective And cost is the biggest issue here: it’s absolutely essential to keep control of costs in areas like promotions to have any chance of transforming the target revenue uptick into enhanced profitability

I could write an entire ar ticle about digital v offline promotions, retargeting, SEO, social media, and so on But suffice to say that ever ything you do to expose your hotel to a wider audience will cost money It’s a natural expense of doing business, just like laundr y, fresh flowers, and cleaning supplies I insist that hoteliers create a cost centre for promotion, with a percentage figure , and stick to it It’s the only way to avoid those costs running out of control

By Glenn Carroll, Faculty member at Glion Institute of Higher Education

Another element to consider with promotions is timing Ver y often things get done on the spur of a moment, even down to reacting to low occupancy the following week It’s simply too shor t notice , and the money will invariably be wasted I recommend getting a proper promotions calendar written down and employing a professional salesperson (directly or indirectly) to look after it

That need for relevant exper tise is true when looking at human resources more generally, and it’s a perennial problem for a small independent business like a hotel Often I will encourage hotels to employ external consultants based in their key target markets, as this is the only way the proper ty can present a consistent face to that market and avoid being forgotten about The final two elements of this first phase are measurement and tech stack Measurement of commercial strategies is something even some of the ‘majors’ don’t do that extensively, so you can imagine it’s a ver y neglected area among small independent hoteliers And with technolog y I have some of my most difficult conversations, because for many smaller proper ties there simply isn’t the money available to invest in suitable technolog y such as modern proper ty management systems which are critical for the future health of the business It is a classic ‘catch-22’ situation

STAGE 2: PROCESS

The second key area of a successful commercial strateg y is process And for the first step of this we must look at business on the books – three , six, nine , 12 months ahead It’s quite extraordinar y how often this is overlooked, and a hotelier will come to me in April and say “business is looking terrible in May” Too late! A hotel needs to be forecasting this problem three months in advance , and then its digital marketing specialists have the time to tr y and do something about it

As well as looking inwards at its own commercial performance , a hotel must also look outwards at its competitor set Again, this is something few hoteliers make sufficient time for Worse still is when a client will say to me they have no competition There’s not a hotel out there which doesn’t have competition in some form or other The hotel next door may not be direct competition but the resor t 20 kilometres down the road is and you need to know what the hotels there are doing in terms of average rates promotions etc

Hotels have to pay to access competitive data of course but many are truly amazed at the level of detailed data they can access when I show them And it’s essential data too: if your hotel sits consistently at the bottom of its competitor set for average rates, you need to know so you can do something about it

Alongside your competitors you must also obser ve your customer set And by this I mean primarily corporate customers So many hotels let corporate customers walk away without even attempting to find out why Commercially, it s your responsibility to find this out, as a first step to rectifying whatever it was that caused them to head for the exit in the first place

For the larger multinational customers, like the big banks, ever ything tends to be handled centrally, so you must have a sales channel to head office , or you will be overlooked We’re also increasingly in a world where ESG (Environment, Sustainability & Governance) performance is being measured by stakeholders, and so request for proposals will frequently contain questions about a hotel’s environmental credentials If you can’t answer that question appropriately, you are off the list

STAGE 3: PEOPLE

The final links in the chain are the hotel’s people Here I have some of my most difficult conversations with clients because often they balk at paying for qualified professionals like salespeople I’ve already touched on the need to have a sales presence in key target markets, but that presence comes at a price

Often the conversation comes down to “do you have the right organisational structure and in par ticular do you have the right people doing the right things at the right time and in the right place?”

I sit down with clients and look at their structure in detail as well as at the individuals themselves to ensure they have the skills to carr y out what will be asked of them Top down communication is also critical: ever ybody involved in driving revenue needs to be fully in the picture about the commercial strateg y and working in lockstep towards its objectives

It sounds simple , and indeed a lot of commercial strateg y is fundamentally common sense There s a science to revenue management and channel management, and to crafting a digital campaign, but the secret to success is following a logical flow and having the right people in place – whether internally or via external consultancies – to carr y out the plan

Do it right, and the financial rewards can be spectacular

Glenn Carroll is a Faculty member at Glion Institute of Higher Education At Glion London, he teac hes People Management in a Global Environment’ and ‘Merger s and Acquisitions’ to Master’s students and ‘Human Resources Talent Management’ and ‘Business Development Strategies’ to Bac helor students Glenn was formerly Vice President Commerc al Europe for InterContinental Hotels Group before establishing his own independent consultanc y to advise hotelier s across the world on maximising commercial performance

of new members representing global distillers from four continents including Japan, the USA, Scotland, Wales, Netherlands, France , Sweden, Italy and the first member from Brazil

New gin brands swearing the oath of gin included Katherine Jenkins’s Welsh Cygnet Gin, US-based Alpine Distilling, Audemus Spirits from Cognac , British brands Hepple , Tipplemill Thirlings from Ad Gefrin and Japanese craft gin Amr ta With the Spring 2024 Installation taking membership from distillers and industr y professionals to 526, the Gin Guild also welcomed British Consul General and author Ameer Kotecha and hospitality industr y legend Peter Dorelli to its industr y affiliation

Following the installation, guests for the Annual Gin Industr y Dinner included representatives from more than 60 gin brands and guests including the Gin Guild’s inaugural member John Burke and Grand Rectifier Desmond Payne MBE The event also showcased gins from across the membership drawn from the historic

Guild Bar Gin Guild Director General Pal Gleed commented, “The growth, quality and innovation we are seeing in the gin industr y shows no sign of slowing down, and it is exciting to see new members

Bureau Service Technology: A Path To Financial Precision For Hospitality Businesses

In moments of financial difficulty, hospitality businesses would cer tainly benefit from greater precision within their budgets UKHospitality has even claimed we are living through a ‘cost of doing business crisis’, as a result of sky-high energ y costs and inflation Sadly, as many as 70% of the UK’s independent hotels are estimated to have closed since the pandemic while restaurant closures also hit an all-time quar terly high in Q4 2023 according to data obtained by Price Bailey Ensuring that budgets are as accurate as possible can make a big difference to businesses in precarious financial circumstances So how can independent hotels, pubs and restaurants use technolog y to achieve financial precision? This is where a bureau ser vice comes in Enabling hospitality managers to gain around-the-clock access to their energ y and utilities usage data, unhelpful disruption caused by unexpected billing errors could be a thing of the past

Here are the key reasons for implementing a bureau ser vice for smar ter consumption and energ y management

INACCURATE ENERGY BILLING: CONFUSING AND UNRELIABLE

Like most businesses, the hospitality sector primarily uses one of the following meters for energ y billingHalf Hourly (HH) meters or Non Half Hourly (NHH) meters HH meters automatically send readings to the data collector for billing, while NHH meters rely on the hospitality businesses to provide the readings From my experience , businesses often fail to submit these readings on a regular basis, resulting in estimated bills However, these estimates can often be unreliable For instance , last year, bill validation by Advantage Utilities revealed that over 60% of NHH meter bills were based on estimates But even HH meters sometimes get billed by estimates due to miscommunication with data collectors This is a significant obstacle for hospitality owners striving for financial precision Estimated bills can lead to unreliability, with businesses overpaying or underpaying for their actual consumption creating confusion in their consumption patterns and financial records

What’s more the accounts payable process only makes this issue more obvious with about 10% of bills having at least one error, leading to wasted time of accounts payable staff This inefficiency has meant that 25% of time is being spent on handling exceptions within the invoicing process For tunately, adopting bureau ser vice technolog y allows hotels in par ticular to gain control over these challenges and minimise errors

A HOLISTIC VIEW OF BUSINESS PORTFOLIOS

Beyond impor tant financial gains, hospitality businesses can also gain impor tant insight into their consumption histor y, payments histor y and also carbon calculations for their electricity and gas usage Ever-increasing

By Nicoleta Sandu, Bureau Manager at Advantage Utilities (www

ESG repor ting requirements also add additional pressure for hotels and restaurants to understand what they are responsible for within their operations and supply chain This is where a bureau ser vice is once again crucial, including aspects such as energ y usage , waste , water and the fuels used within an organisation - even down to vehicle usage

Think of a good movie that you recently watched Before that movie was filmed and released, there must have been a good script There was a sense of what message the writers wanted to get across and of the direction of the stor y That's why having a monthly repor t pack is essential to enabling a holistic view of a business ’ por tfolio of their consumption their payments and their carbon emissions

RECLAIMING OVERPAYMENT THROUGH BETTER INSIGHT

Identifying and fixing any discrepancies found during the bill validation process is a time-consuming task For tunately, a bureau ser vice enables hospitality businesses to efficiently understand their contracts, automatically highlighting any errors between contracted rates, taxes or levies For the hospitality sector, electricity, gas and waste are all likely to be notable expenditures, but where one hotel uses more gas or produces larger quantities of waste , a bureau ser vice can be tailored so that greater insight is given to these variables - exploring all oppor tunities to reclaim costs After errors have been identified, the bureau ser vice provider then steps in to liaise with the business’ suppliers to confirm these , reclaiming incorrect charges where overpayment has been made

Bureau ser vices have already enabled numerous businesses to reclaim overpayments Since the star t of 2024, Advantage Utilities has discovered £54 000 in overcharges and have already recovered more than £18 000 of this We will continue to recover these overcharges until this entire amount has been recovered

A BETTER APPROACH GOING FORWARDS

With most bureau ser vices providing a monthly repor t pack containing key information on the business decision-making process, this helps to develop a better approach for energ y and utilities management in the future For example , a bureau ser vice can monitor kVA (kilo-volt-amperes) consumption versus the kVA set for each meter within a business - this is used to determine energ y use Any discrepancy between the two readings means an inaccurate bill will follow, whether that’s one that’s too high, or too low A bureau ser vice can help to eliminate this issue by giving hospitality businesses the tools they need to view their historical consumption, in addition to setting up a new agreed kVA depending on whether they consume more or less than their set kVA consumption - saving money in the process

To summarise , hospitality businesses stand to significantly benefit from implementing a bureau ser vice that navigates energ y billing inaccuracies with greater efficiency By identifying errors automatically hotels restaurants and pubs can not only reclaim costs where overpayments happen but this also frees up time and gives greater confidence to future bills received Coupled with monthly repor ting, key decision-makers within each hospitality business now have a path available to them that enables a more reliable decision-making process At such a difficult moment for the hospitality sector, this technolog y should not go unnoticed

Winterhalter Gets Ready For The Top Ten Countdown To The 2024 KP Of The Year

get the response it did,” says Stephen Kinkead, Winterhalter UK’s managing director “It’s all about putting KPs and the work they do in the spotlight It’s humbling to read the nominations – learning about the dedication and effor

Along with this three highly commended KPs will receive vouchers to hospitality experiences and ever y nominee will get a bespoke KP of the Year apron designed by Oliver Hardy

“Over the years we ’ ve received nominations from a hugely diverse range of businesses, ” says Stephen “For our tenth competition we ’ re looking forward to discovering more of the industr y s exceptional kitchen heroes!

Nominations are open until the 30th of August More information about the competition and previous winners, along with a link to the nomination form, can be found at www kpoftheyear com

TUGO - Innovative Food Solutions

Rooftop Solar: What Are the Economic, Environmental and Operational Benefits for Hospitality Businesses?

The UK s hospitality sector has faced many challenges in recent years – increasing food and drink prices, rising inflation, and high energ y and utility costs being a few of the concerns keeping managers and owners up at night

With research finding that in 2022-23, the average energ y bill for hotels, pubs and restaurants had increased by around 81% – and were three times higher than in 2021 – it’s unsurprising that just under a third of businesses in the sector were optimistic about the future

Energ y was also cited as the biggest worr y, with 86% of respondents ‘concerned’ or ‘ ver y concerned’ about energ y costs

And while in 2024 inflation may be slowing the uncer tain cocktail of corporate challenges remains

In recent times trade bodies have been calling upon the Government to urge energ y suppliers to offer fair rates but is this really a long-term solution?

RESILIENCE OF SUPPLY IS KEY

Energ y prices can decrease and stabilise , but markets will always be volatile , so there’s no guarantee they will stay this way

But this doesn’t give peace of mind to the sector’s decision-makers when it comes to long-term financial, environmental, operational, and social stability and planning

This is one of the reasons why on-site renewable energ y solutions are gaining such momentum in the hospitality conversation

Rooftop solar panels can reduce a business s bills by up to 30%, as well as allowing for less demand and reliance upon the National Grid – and the price variability linked to this energ y supply

The results are energ y independence and a future-proofed supply – achieved via an installation in an otherwise redundant, and non-profit-generating space

It also helps to avoid situations like what happened a couple of years ago when, as energ y prices soared, many businesses were forced into long-term fixed-rate contracts

Of these hospitality companies, research uncovered that 46% declared they felt their business was at risk of failure over the next 12 months – with 92% mentioning energ y prices as a significant contributor to this With high footfall and round-the-clock ser vices, energ y is vital for the sector s operations But energ y itself is not the problem, rather how and where this energ y is generated

THE ENVIRONMENT, NET ZERO AND CONSUMER ATTITUDES

The UK’s hospitality sector is responsible for up to 15% of the UK’s greenhouse gas emissions

By Jamie Shaw, MD of energy generation specialist, Shawton Energy

And with businesses annual energ y costs coming in at over £1 3bn, this also results in carbon emissions in excess of 8 million tonnes per year

The truth is that energ y is a significant par t of any company s carbon footprint – and all businesses are expected to play a role in moving towards Net Zero by 2050

And with 73% of travellers more likely to choose accommodation if it has implemented sustainability practices, it’s never been more impor tant for the industr y to listen

Customer attitudes, experience and expectations will drive the future of the sector, and if consumers are being more selective over where they stay, businesses need to be aligned or risk getting left behind – both financially and reputationally

There is also more supply chain pressure than ever before

As more organisations look to decrease their value chain emissions, and reduce their environmental footprint, Scope 3 Emissions will continue to become a bigger topic for hospitality companies

HOTEL BRAND CHAMPIONING SOLAR ENERGY

One business leading the way is Dakota Hotels, as the brand has installed rooftop solar at its Edinburgh, Motherwell and Manchester sites

In Manchester, the brand was looking to reduce its environmental impact and operational costs, while maintaining uninterrupted ser vice for guests

Another key driver was the business having noticed an upward trend in consumers looking for greener places to stay

Dakota, therefore , wanted

This

As

THE FUTURE OF SOLAR IN HOSPITALITY

On-site

And

Hot Off The Press: New Jangro

Catering & Hospitality Catalogue

Jangro, the largest network of independent janitorial distributors in the UK and Ireland, is proud to present its new Catering & Hospitality Supplies 2024/25 catalogue Boasting a fresh new look, the latest edition is the ultimate caterer ’ s companion offering a wide range of quality brands and choice at competitive prices

Enabling establishments to keep up to date with trends, the catalogue offers all the equipment and supplies required to stir up positive customer experiences From front of house to back of house , casual to fine dining, the latest crocker y and table presentations to environmentally friendly catering disposables, Jangro’s new Catering & Hospitality 2024/25 catalogue has it all

Jangro is committed to becoming a more sustainable business and helping its customers reach their own green goals This new edition, therefore , offers a plethora of eco-conscious products, from food packaging containers, which are recyclable , compostable , and fully bio-degradable , to Jangro’s awardwinning and innovative ntrl range of vegan cleaning solutions

The ntrl por tfolio comprises 13 products ideal for cleaning surfaces in a variety of environments, from kitchens through to washrooms Registered with The Vegan Society’s Vegan Trademark all formulas are 100% biodegradable contain zero petrochemicals, and can

Hospitality Insolvencies Fall But Operators Aren’t In The Clear Yet

Recent company insolvency statistics show accommodation and food ser vice insolvencies decreased by 17% in March 2024 (to 280, from 338 in Februar y) and were also down 17% from March 2023 (339)

Saxon Moseley, head of leisure and hospitality at RSM UK, comments:

“The hospitality industr y has been in the doldrums since 2022, primarily driven by soaring overheads and reduced demand Last month’s dip in company failures shows the tide may be turning as consumer confidence returns This brings hope that the second half of the year will show a continued improvement, with interest rates

and inflation both expected to fall, which should ease cost pressures on businesses and put more money in consumers pockets

Gordon Thomson, restructuring par tner at RSM UK, added:

“Despite these positive indicators and the likely boon of the European football championships, the trading environment remains turbulent and continued cost pressures continue to plague the industr y With many businesses operating with less than three months of working capital, it is essential that management teams focus on delivering lean operations, while optimising the experience to attract discerning customers ”

Great Taste Market Producers Coming to the Source Trade Show in Exeter

New 'Seafood Boil' Concept Comes to Birmingham as Seafood City Opens this Summer

The King Supports Pub is the Hub with Donation to Support Pubs, Publicans and Rural Communities

Urban Pubs & Bars Celebrate 10th Birthday Anniversary With Drinks At 2014

Davidson Kempner and Global Mutual Founder, Malc Heap said: “We are so proud of the incredible success of

Bidfresh Highlights Importance Of

Sustainability, Seasonality & Provenance

The Cotswold Cycle Challenge Returns

Raising

Over £20,000 For Hospitality Action

The Cotswold Cycle Challenge returned last week, with 99 intrepid riders raising over £20 000 for the hospitality industr y ’ s safety net charity Hospitality Action

The highly anticipated return of the Cotswold Cycle Challenge marked a triumphant comeback after a five-year hiatus The event, hosted by Calcot & Spa, brought together riders from ever y corner of the hospitality industr y including teams from Expedia, Houston & Hawkes, Hatch Mansfield, Hand Picked Hotel and celebrity chef Phil Howard

Against the breathtaking backdrop of the Cotswold countr yside and passing iconic landmarks such as The Castle Inn at Castle Combe , Whatley Manor, The Pig and the Village Hall in Barnsley, par ticipants embarked on a series of exhilarating rides tailored to different skill levels With routes ranging from 20 to 100 miles each offered something for ever yone with novices to seasoned cyclists eager to push their limits

As dawn broke par ticipants set off under clear skies with spirits lifted by the promise of adventure , sumptuous feeding stations enroute and a shared mission to suppor t industr y peers

resilience and solidarity of the hospitality community Through their collective effor ts riders not only conquered personal goals but also made a tangible difference in the lives of those who have fallen on hard times within the industr y

Richard Ball, Executive Chairman, The Calcot Collection said:

“What made this event truly special was the sense of camaraderie and suppor t among all the riders Regardless

Navigating the undulating terrain of the Cotswold hills, cyclists pushed themselves to reach the finish line with the promise of a rewarding BBQ and glass of chilled Champagne Taittinger at Calcot & Spa

Beyond the physical exer tion and scenic vistas, the Cotswold Cycle Challenge was testament to the

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

New Landlady Aims To Make Black Lion A Roaring Success In Wrexham

A brewer y and pub retailer with establishments across Nor th Wales and Cheshire has appointed an experienced new landlady to run one of its establishments at Bersham Wrexham

New tenant Lucy Gregson will run The Black Lion Inn for Salford-based pub retailer and brewer y, Hydes The pub has been in Hydes tenanted estate for more than 12 years

A friendly and familiar face to regulars and passing customers, Lucy has worked behind the bar of The Black

which has been great for building my confidence and boosting my hospitality and bar trade knowledge

The Summer of Love

“The location of the pub means we get lots of passing customers with walkers and tourists, so I’m looking forward to providing an equally warm welcome to regular and non-regular guests This, coupled with the recent investment from Hydes in the pub refurbishment will ensure our customers experience an enjoyable and memorable visit The new look inside and outside of the pub has given The Black Lion a new lease of life making it the ideal destination for a quality

A current ongoing fundraiser being staged by the pub is in suppor t of bar team member Melissa Tincello who is climbing Morocco’s highest peak Mount Toubkal in aid of homeless charity, Crisis The fundraising target is £4,000

Managing director of Hydes Brewer y, Adam Mayers, said: “Lucy is passionate and hard-working and has got off to a flying star t at The Black Lion following several years of dedication behind the bar Her step up to running the pub was a ver y natural progression with her experience and commitment standing her in great stead Lucy possesses all the key customer ser vice attributes that Hydes looks for in our tenanted establishments Her existing knowledge of the pub and customers old and new combined with an eagerness to learn new operational skills will undoubtedly help The Black Lion to go from strength to strength ”

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

• Bar s should bop to pop (47%)

• Pop music in a pub (48%)

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

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

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

Prowrap Dispensers are a Cut Above Thanks to

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

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

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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

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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

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Taking a Closer Look at Seafood in the Foodservice Sector

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

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

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

THE BIG TAKEAWAYS

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

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

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

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

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

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

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

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

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

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

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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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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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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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