CLH Digital - Issue #221

Euros Final To Deliver £120 Million Boost For Nation’s Pubs

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

A HISTORIC MOMENT FOR ENGLAND AND A BOON FOR THE HOSPITALITY SECTOR

a historic achievement that has filled the nation with pride and excitement It wasn't all plain sailing Both the manager and the team faced rather vociferous criticism during the early stages of the tournament and I admit I was one of the critics

Yet I am delighted to have been proved wrong The team s display against the Netherlands par ticularly in the first half was excellent Despite Spain being the clear favourites, we are in with a real chance to clinch the title

The even better news? This tournament has provided a fantastic boost for pubs and the hospitality sector Our lead stor y highlights how the Euros have boosted sales by an incredible £800 million, and it may even break £1 billion come Sunday! Phenomenal! Sales and the wider public spirit have been lifted so much!

However, this is also an oppor tune moment to send a stark message to our new Chancellor, Rachel Reeves It's time to take a hard look at our "rip-off" duty

As pointed out by the BBPA, English fans will pay 12 times more on duty than those watching their team in Madrid, Barcelona, or Marbella Additionally, fans watching in the UK will face a duty rate that is 12 times higher than what the 40,000 fans expected to make the trip to Berlin for the match will pay in Germany

These are ludicrous, unsustainable , and unfair taxes that have no place in a modern society Governments, in my view, are behaving like "Robber Barons" when it comes to the hospitality sector

It shouldn't take a tournament like this, where we ' ve reached the final, and the countr y is celebrating to highlight just how high our duty is Readers may remember that we at CLH NEWS wrote to Rishi Sunak when he was

Chancellor, pointing out the damaging effects of these taxes on the sector We received a polite but firm reply stating that there was no possibility of re-examining and reducing duty or VAT in hospitality But now we have a new government and a Chancellor with considerable qualifications and experience in finance

Here's hoping she sees just how high our taxes are compared to other countries

Studies indicate that by reducing duty and/or VAT, the treasur y will actually take more revenue in the long run

Rant over Here's to an England victor y! I am predicting a 1-0 win without extra time!!

(You saw it here first ) Let's make histor y on Sunday! 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

Euros Final To Deliver £120 Million Boost For Nation’s Pubs

(Continued from front cover)

As

Thousands

This

windfall comes despite the fact English fans are losing out when compared to their Spanish opponents and those watching the game in Germany

REDUCE BEER DUTY

English fans will pay 12 times more on duty than those watching their team in Madrid, Barcelona or Marbella

Fur thermore , fans at home will be penalised with a duty rate than is 12 times higher what than the 40,000 fans expected to make the trip to Berlin for the match will pay in Germany

The BBPA is calling for a reduction of beer duty from the new Labour government to suppor t the sector

Hailing the boost for England’s pubs, Emma McClarkin, Chief Executive of the British Beer And Pub Association, said:

On what promises to be a hugely exciting day for the countr y we expect an incredible 10 million extra pints to be poured in our pubs this Sunday to toast England’s Euros final A huge £48 million in additional trade for pubs and breweries will be generated by fans across the nation

“As with the semi-finals pubs will be licensed to stay open until 1am on Sunday night giving fans even more time to enjoy the game , suppor t our pubs and hopefully celebrate football finally coming home

Fans have shown us resoundingly this tournament that there is no better place to watch our teams and soak up the atmosphere than the great British pub

“This Sunday the BBPA urges ever yone to get down their local suppor t our pubs and get behind the boys Come on England!

SEMI-FINAL WIN

England’s victor y over the Netherlands to reach the final set sales soaring by an incredible +66% compared to 2023 and an even more astonishing +82 7% compared to an average Wednesday in 2024!

Ollie Watkins sent fans into absolute ecstasy as they drank an amazing 12 5m pints which is +56% higher than predicted by the BBPA

This equates to +66% compared to the same day in 2023 and an enormous +88% versus the average Wednesday this year! Pubs were helped last night by the extended opening hours giving them an additional 2 hours trading which allowed fans to carr y on their celebrations later into the night and boost sales even further

In terms of footfall in outlets, not surprisingly, this was also up with a strong uplift of +18 3% between 8pm and 11pm in outlets that were showing the game

The average pub in England ser ved 329 pints of Draught Beer & Cider on Wednesday which generated an additional revenue of £708 vs an average Wednesday this year, and this is an additional 131 pints versus the same day in 2023

Overall, Beer & Cider performance was up +66 2% driven by EVERY single categor y The BIGGEST winner was WORLD LAGER which was up an impressive +96% and STOUT up +93 8% vs the same day in 2024, Fruit Cider grew +90% and World 4% was up +81 3%, so all saw substantial increases Core Lager, Craft, Apple Cider & Premium Lager all under indexed versus the phenomenal overall Draught Categor y performance , but nonetheless were still ahead of 2023

As the average pub sold 329 pints yesterday, we can see from the heat map of sales that London produced the hottest sales +78% more than last year as the capital celebrated All regions of England were up as the fans celebrated from the Nor th to the South, with only the Midlands showing a slightly dampened enthusiasm

TV ZONES

Wolverhampton-based pubs group Marston's has set up fan zones with large TVs at many of its pubs across the region

Ed Hancock operations director at Marston’s said: "“The England result is massive especially for ever yone in hospitality "

Mr Hancock said the semi-final on Wednesday had been a busy night

"Seeing fans celebrate in our pubs was epic – especially at our fan zones, the atmosphere was electric , " he said

“This has been a chance for the nation to unite in the hear t of their communities: pubs Our teams are counting down to Sunday and can’t wait to be an integral par t of such a historic occasion ”

16 RESERVATIONS PER SECOND

Fans who prefer a pub atmosphere have rushed to book seats at venues showing the game In the moments after Ollie Watkins scored the winner on Wednesday evening, the number of reser vations processed by the bookings website DesignMyNight soared to 16 a second, compared with the normal rate of 1 4

Leighanne Bent Senior Marketing Manager said: ‘The Euros is a key period for hospitality in 2024 even more so now because the weather has been so unpredictable this summer We’re delighted to see events already sold out on the website with many at 90% capacity and we ’ re sure that by the time Sunday rolls around many more will have booked out

Restaurants rooftops and cocktail bars have been making the most of the oppor tunity compared to other years, which is an interesting change There are more comprehensive packages and big screens than ever before showing that it’s not just pubs who can benefit from the tournament’

TICKET PRICES SURGE

Fans watching the game in Berlin are facing a 2 456% hike in ticket prices to see the final

The data, conducted by online casinos comparison ser vice KingCasinoBonus, reveals a steep price surge , with the cheapest seats now hovering around £1,650, and prime seats reaching a massive £16,580

"Fan First" tickets, originally priced at a reasonable £80, are now being resold for a minimum of £2,045, and a staggering maximum of £4,422 This means fans hoping to witness England’s historic victor y can pay up to 5,427% extra

6 Ways The Labour Government Could Impact The Hospitality Industry

The hubbub over the 2024 General Election is finally over, but the speculation around what the result will mean for the UK is far from

With the hospitality industr y arguably still recovering in places from the lasting impact of pandemic closures, many will be eager to see what the new Labour government has in store Looking back at decisions and policies from previous Labour cabinets, Sam Shearman, founder of Inventive Productions and immersive cocktail bar Alcotraz (www.alcotraz.co.uk) predicts six ways policies could have an impact on hospitality

1.

result hotels, eateries, bars, and event hosts stand to gain from such moves

2 WORKER SUPPORT

Should a focus on worker suppor t and rights be a priority for the new Labour government, there’s a chance this could result in a bump in the minimum wage , along with enhancing job conditions and improving job security for those working in the hospitality industr y While this may increase running costs for businesses, we

could see a more motivated and stable workforce , potentially

3. REGULATION AND COMPLIANCE

Labour governments tend to enforce tougher rules on

4 ECONOMIC POLICIES

Changes in

5. SUSTAINABILITY

A

6 HEALTH

In

Signups Open For Prestigious National Cocktail Competition

90 years ago Bar tenders and mixologists from venues across the UK will compete in a high-stakes competition that tests their skills and creativity, with the winner progressing to take on the world’s best at the IB A World Cocktail Competition finals in Madeira this October

Hosted by the UK Bar tenders’ Guild, the UK’s largest bar tender trade organisation, the theme of this year ’ s competition is to celebrate the 90th anniversar y

Entrants should be inspired by the UKBG heritage , founders, and its current era Incorporating elements that reflect the organization’s rich histor y as an IB A Founder Member They should craft a unique cocktail that tells a stor y, celebrates the past and embraces the present

Each entrant will need to demonstrate both their technical skills and their creative vision, using a mix of spirits and bases to develop a unique set of cocktails that balance flavour aesthetics and style to impress the judges

The UK winner will then go on to represent the countr y at the IB A World Cocktail Competition (WCC) in Madeira, Por tugal this October, where they will take on bar tenders from across the globe to prove that they have what it takes to be named the world’s best bar tender At the World Cocktail Competition the UK winner will be asked to focus their creations on this year ’ s theme of Asian Fusion

Signups for this year ’ s National Cocktail Competition are now open, and you can apply to enter here

Applications for entr y to the competition close on 12 August with the National Cocktail Competition finals being held in London on 9th September

Once a winner of the UK competition has been crowned, they will then take on the world s best at the IB A World Cocktail Competition on 31st October 2024, with the finals being held in Madeira Claudia Carrozzi, President of the UK Bar tenders Guild said: The UK has some of the most creative and skillful bar tenders in the world Innovation and talent are ingrained in our national bar tending culture , and it’s always a thrill to see what the countr y ’ s best can bring when they’re put to the test

“Competitions like the NCC and WCC are vital to the continual development of our industr y The levels of professionalism and experience are a great showcase to both the UK, and the rest of the world, of the oppor tunities available for bartenders and mixologists and help to promote the wider hospitality industr y as well

“Our competitors always bring such an exceptional level of skill and talent that makes it a true joy to witness them at work We’re really excited to see who becomes our next breakout star of the UK’s mixolog y industr y and to see them take on the best the world has to offer when they compete at the IB A World Finals in October

The competition also comes as the UKBG celebrates its 90th anniversar y, with celebrations planned to include the National Cocktail Competition and other activities across the year

“Over the past centur y, the UK Bar tenders’ Guild has been a constant advocate for bar tenders and hospitality staff across the countr y ” Claudia continued “Competitions like the NCC are just one of the ways that we continually look to elevate the profile of the industr y and we re thrilled to be kicking off our 90th anniversar y with such a prestigious event ”

The Perfect Snack for All Your Trade and Hospitality Needs

Planning Reform Desperately Needed For A System In Freefall

In

Addressing the difficult economic inheritance this government faces, she committed to taking immediate action to drive sustained economic growth the only route to improving the prosperity of our countr y and the living standards of working

Setting out her first steps to deliver on the government’s commitments in its

ifesto that ever y action it takes will be based on

The

ices

UKHospitality

Responding to the Chancellor’s speech this morning, Kate Nicholls, Chief Executive of UKHospitality, said: “It was encouraging to hear from the Chancellor that the government intends to put growth at the centre of the planning system

“Planning approvals are in freefall, with the level of applications decided within statutor y time limits falling ever y year since 2013

“Too many hospitality businesses with ambitions to expand and grow are held back and frustrated by the current system

“Planning reform is desperately needed, to unlock business ambitions and develop local infrastructure The two go hand-in-hand with many hospitality businesses often finding recruitment challenging due to the lack of housing available , par ticularly in rural areas

“Putting growth as a central aim of the planning system can allow hospitality businesses to create new jobs drive economic growth and contribute to the regeneration and renewal of our towns and cities ”

Wyboston Lakes Resort Wins Silver For Sustainability In Conference & Events Awards

Drinks Sales Up 6% After England Move Through the Euros

Top Chefs Honoured at House of Lords on Election Day

The

TV Chef Reveals Own Experience Of Modern Slavery

After appearing on Iran s version of MasterChef, Armin Taghipour became an in-demand chef, landing TV cooking slots and culinar y brand deals However, when he moved to the UK to take up a Head Chef role , his dream career became a nightmare Armin was exploited and controlled by his new employer, and became a victim of modern slaver y Armin has now par tnered with UK modern slaver y charity Causeway, to produce a film sharing his stor y and highlighting that modern slaver y can happen to anybody

It is estimated that over 50 million people around the world are currently trapped in modern slaver y, with more than 100,000 of those in the UK Projections put modern slaver y at costing the UK £33 billion per year In his home countr y of Iran, Armin, 32, was a highly successful chef working at some of the countr y s top restaurants He rose to national fame when he appeared on reality TV series Dastpokht, known as Iran s version of MasterChef

With TV fame came brand deals and TV cooking slots, and soon Armin was receiving a flurr y of offers and oppor tunities One of the offers which came his way was to become a Head Chef at an independent hotel in the UK

With an interest in travelling and working abroad, and ambitions to fur ther his culinar y career and build on his TV fame in Europe , Armin accepted the position Arrangements began to be made for his move over to the UK

However, on arrival in the UK, Armin’s dreams took a dark turn, and his new role in the UK became a nightmare Armin found himself being exploited, bullied and emotionally abused by his new employer, the hotel owner

Armin has now joined forces with the charity Causeway to share his stor y and raise awareness of modern slaver y happening right now in the UK Causeway are one of the UK’s largest providers of modern slaver y suppor t and currently work with over 2 000 modern slaver y sur vivors each year

“I was made to work from 7am until 10pm, 7 days a week She paid me for my first two weeks in the job, but then she wouldn’t pay me When I asked for my wages she said she would pay me soon but she never did I had no money to live on and she knew this ” said Armin

In a situation which Causeway say is ver y common Armin’s employer also provided him with his accommodation and food This put Armin in a par ticularly vulnerable position, with his job, accommodation and food all be reliant on his employer

“She wouldn’t let me eat well in the kitchen My accommodation was so bad and was so cold I didn’t know what to do I had nowhere else to go

Even when Armin was able to go back to his accommodation to sleep, his employer would be calling him throughout the night She would shout at him, telling him he should be preparing for his next day of work This eventually led to Armin developing severe mental health problems

I had these thoughts that she is going to call again and I couldn t sleep at all She’d tell me that I’m nothing Whenever I did sleep, I would have really bad dreams I star ted getting lots of fears and anxieties It was like a mental pain for me , like I was losing my personality ”

Armin’s skilled worker visa had been arranged by his employer and was linked to the job Whenever Armin did tr y to speak up for better treatment, his employer threatened to have him depor ted

“I didn’t know anything about this countr y or the law, and my employer took advantage of that She was always like ‘If you don’t do this, if you don’t do that, I’m going to send you back to your countr y ’ ”

After a number of months, Armin saw that it wasn’t just him who was being exploited by his employer Other colleagues who had been brought over from other countries to work at the hotel were also experiencing the same It is when Armin began discussing this with a colleague in a similar situation, that they both decided they had to do something to escape the situation

“I thought this isn’t a life I tried to call ever ywhere I could to get help I tried called my GP, lawyers I found on the internet and Citizens Advice

Citizens Advice advised Armin to make a complaint to the police From there he was referred into the government s National Referral Mechanism, who referred him on for modern slaver y suppor t

“They said they would provide a safe house for me and that I could go and stay there and wait for the next decision which they would make for me

After receiving modern slaver y suppor t for a year, Armin has recently been in a position to move out of his safehouse to live independently in the community He has also received a new skilled working visa which isn t linked to his former employer, and is now determined to find safe employment and rebuild his dreams and career ”

“I think people are going to be really shocked what happened to me It could happen to anybody ” , said Armin

Armin has recently taken par t in a series of courses which Causeway provide for modern slaver y sur vivors Armin is telling his stor y as par t of Causeway’s Sur vivors: Life Beyond Exploitation campaign The campaign aims to educate the public about modern slaver y, challenge stereotypes, and show the real people behind the statistics

Ben Greaves, Causeway’s Head of Anti-Slaver y Ser vices, said: “We are ver y grateful to Armin for bravely sharing his own experience of modern slaver y for our Sur vivors: Life Beyond Exploitation campaign Modern slaver y does not discriminate it can take many forms and is happening in towns and cities across the UK Armin’s stor y demonstrates that anybody can be affected and that modern slaver y and exploitation can often begin with gradual, subtle steps ”

To learn more about modern slaver y and watch Armin’s film please visit www.wearecauseway.org.uk or follow @CausewayCharity on social media

Pro Auction to Showcase Exclusive

Hotel &

The Dorchester Hotel Prestigious Auctions

ar tists such as Luigi Mayer, Antonietta Brandeis, and Alexandre Defaux, and offers a wide selection of ar t across multiple genres, providing a unique oppor tunity for collectors and enthusiasts to acquire rare and valuable pieces Viewing is open on July 15, 2024, between 12 noon and 6 00pm The sale will be live and webcast from the hotel star ting at 10:00am on July 16, 2024

The sale offers a wide selection of ar t across multiple genres viewing is open on the 15th July 2024 between 12 noon and 6 00pm with the sale live and webcast from the hotel from 1000am on the 16th July 2024 download the catalogue at: www the-saleroom com/en-gb/auctioncatalogues/pro-auction/catalogue-id-pr10440

THE SAVOY

The first, a fine classic and modern ar t on behalf of The Dorchester Hotel London This prestigious sale follows a comprehensive refurbishment of the iconic hotel, and will take place on July 16, 2024, in the hotel s luxurious ballroom

The second auction, at The Savoy Hotel, which synonymous with luxur y, histor y, and prestige , is set to captivate the world once again with an extraordinar y auction event Over 1,800 captivating ar ticles will be sold as The Savoy undergoes a transformative refurbishment, all while remaining open to guests The first phase auction will be held in The Savoy’s iconic ballroom on August 8th, 2024, star ting at 10 00am Viewing is by appointment on August 7th, 2024 The sale catalogue is available at Bidspotter

THE DORCHESTER

The Dorchester Collection is a por tfolio of the world's foremost luxur y hotels in Europe and the USA, each reflecting the distinctive culture of its destination The Dorchester Hotel, London, is a flagship proper ty within this esteemed por tfolio The auction at the Dorchester will feature an exceptional collection of ar t and sculptures from renowned

The Savoy Hotel, synonymous with luxur y, histor y, and prestige , is set to captivate the world once again with an extraordinar y auction event Over 1 800 captivating ar ticles will be sold as The Savoy undergoes a transformative refurbishment all while remaining open to guests

The Savoy, a Fairmont Managed Hotel, has been at the forefront of the luxur y hotel scene for over 130 years, offering guests an experience that continuously evolves to meet the desires of the modern traveller Situated in a prestigious location near London's most famous attractions, The Savoy's upcoming auction promises to be a monumental event, offering an extensive range of

items that have graced its rooms and halls

Among the remarkable lots on sale are treasures from the Personality Suites, named after some of the most famous guests who have stayed at The Savoy Bidders will have the chance to acquire memorabilia linked to stars like Frank Sinatra, Marilyn Monroe , and Sir Winston Churchill Owning an item from these suites is not just about luxur y; it’s about owning a piece of histor y Imagine the stories these ar tifacts could tell the conversations, the decisions, and the moments of reflection that took place in their presence

The auction will feature an array of fine ar t, bespoke furniture , and handcrafted luxur y pieces that have adorned The Savoy s elegant rooms From intricately designed mirrors and plush sofas to exquisite tables and chairs each item has been selected for its quality and historical significance The collection includes items from the hotel’s 267 luxur y rooms and suites decorated in either an elegant Edwardian or Ar t Deco style

Simon Rose , the auction director, described it as a landmark event for both The Savoy and us The auction is expected to draw significant interest, offering a rare and exciting oppor tunity for bidders to connect with The Savoy's rich histor y

The first phase auction will be held in The Savoy’s iconic ballroom on August 8th 2024 star ting at 10 00am Viewing is by appointment on August 7th, 2024 The sale catalogue is available at Bidspotter

In addition to the guestroom furniture , the iconic Thames Foyer at The Savoy will be undergoing a major transformation Bookings for the Thames Foyer will close on Thursday, August 22, 2024 The next day, on August 23 a public auction will be held to sell the contents, spearheaded by Pro Auction, in preparation for a full renovation of the space

The Thames Foyer is set to reopen in early November 2024 with a completely new design, name , food and beverage concept and menu Known for being

A (Penalty) Shot in the Arm for the UK On Trade

Hoteliers’ Football Competition Is A Result For Bristol Charity

How Can Hotels Help The Water Crisis?

By Kevin Wright, head of the behavioural science practice at Showerkap

Global water shor tages impact all of us and the hotel industr y is no exception It’s becoming increasingly common for tourist hotspots to restrict visitors or place restrictions on local businesses to help mitigate water scarcity caused by drought, heatwaves and population demands – just last month, Sicily announced that it was turning tourists away for this ver y reason

Water scarcity affects over 40 per cent of the world's population, with a quar ter of people globally facing ver y high levels of water stress And with temperatures rising and weather patterns becoming harder to predict, ‘Day Zero’ – the day when the taps run dr y – is already here for many tourist destinations, impacting both the local communities and the hotels operating within them

A CRITICAL RESOURCE UNDER

PRES-

SURE

Reliable access to water is absolutely critical to daily hotel operations – from swimming pools to guest bathrooms and laundr y facilities Put simply – water stress puts hotels livelihoods at risk At the same time , this reliance on water means that hotels are a significant contributor to water scarcity For example , a hotel room typically uses around 1,500 litres of water ever y day – around 8 times more water than some local populations

This overuse of water has led to a pushback from many local communities, who are increasingly aware of, and understandably intolerant of, the inequities between locals and tourists when it comes to the use of this valuable resource As a result, hotels are facing mounting pressure to introduce more sustainable management practices and reduce water use

This pressure is also coming from more environmentally-motivated travellers Known as the ‘eco-traveller’, these tourists are increasingly aware of their own impact on the environment and are more likely to seek out hotels that are investing in water conser vation strategies

THE HOTELS LEADING THE WAY

While widespread bed linen reuse programmes are a step in the right direction, small scale , piecemeal measures are no longer enough when it comes to tackling the water crisis

Encouragingly, growing numbers of businesses are recognising their responsibility and bringing in more impactful measures to reduce their impact on local communities and contribute to more sustainable water

management

For example , some hotels are adopting water-saving technologies, such as fitting guest bathrooms with lowflow showerheads and faucet aerators, to reduce water consumption Some forward-thinking establishments are going beyond simple fixes by implementing comprehensive water management systems that offer a holistic approach to water conser vation, and open up access to real-time monitoring and analysis These tools allow hotels to precisely track consumption, assess associated costs, and even measure related CO2 emissions

ENGAGING GUESTS IN CONSERVATION EFFORTS

The reality is that ever y hotel is still at the whim of its guests If less eco-minded travellers continue in their habits of taking longer showers while on holiday, having multiple baths or showers a day, or even leaving showers running while they do other things there is a limit to the impact that hotel-led water conser vation practices will have

Hotels therefore also need to involve their customers to enable them to reach their goals Behaviour change is an impor tant strateg y here; rather than resor ting to coercion, behaviour change approaches aim to make the desired behaviour – in this case , water conser vation – easier, more attractive , and more socially acceptable These techniques nudge individuals towards more sustainable choices while maintaining their freedom of choice

Behaviour change methods might include informing guests about the water-saving habits of other visitors so that they can compare with their own, or by getting guests to pledge to reduce their water usage Hotels can also incentivise guests by introducing rewards for meeting water targets

Chepu Adventures Ecolodge based in Chile is one hotel that has used behaviour change techniques to great effect The ecolodge s busiest season coincides with the region s driest weather, so water conser vation is a business imperative as well as an environmental concern Alongside measures such as rainwater collection, Chepu has installed devices in guest rooms that show the room ’ s water and energ y consumption increasing guests’ awareness and encouraging them to positively adapt their behaviours This has been shown to significantly contribute to the lodge’s broader water conser vation effor ts

RETHINKING OUR RELATIONSHIP WITH WATER

As the backlash against the tourism industr y gathers steam, water stewardship has gone from being a niceto-have to an operational must Hotels that prioritise water conser vation will reduce costs, mitigate risks, and meet the expectations of eco-conscious guests, while contributing to the preser vation of this precious resource

As environmental pressures intensify, it’s increasingly clear that the value of water far exceeds its cost Hotels around the world especially those in areas of high water stress have a responsibility to move towards more sustainable water practices The hospitality industr y is uniquely positioned to drive meaningful change in water conser vation practices, protecting local communities and driving sustainable tourism

Bohem Brewery Opens Second London Bar

Winterhalter Gets Ready for the Top Ten Countdown to the 2024 KP of the Year

2024 sees Winterhalter celebrate the 10th Kitchen Por ter of the Year competition, which aims to recognise the amazing work so many kitchen por ters do to keep the UK’s foodser vice industr y in peak condition

Since it was first held in 2013 KPOTY has become one of the biggest and most prestigious awards in the industr y, and has been praised for its focus on the vital role kitchen por ters play in catering and foodser vice In many businesses KPs are the secret weapons of the kitchen, going above and beyond their standard duties to keep them running smoothly For many of the biggest names in the industr y the experience they gained during their time as KPs ser ved as the foundation to their future career

Over seven hundred nominations have been made over the previous nine competitions, representing all sectors of foodser vice , including the UK’s best hotels and restaurants, pubs bars and clubs, and institutional and contract caterers, demonstrating the importance of KPs throughout the industr y

“When we first came up with the idea for KP of the Year we had no idea that it would 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 t so many of them bring to their jobs is always inspiring

The KP of the Year 2024 will be awarded the prestigious KPOTY trophy, as well as

£1000 in vouchers and a celebrator y meal for friends and family in a casual dining restaurant of their choice Fur thermore , the winning KP’s employer will get a piece of Winterhalter equipment wor th up to £10,000

Along with this, three highly commended KPs will receive vouchers to hospitality experiences, and ever y

‘Morning After’ Drink Drive Warning to Football Fans

KP Snacks Launches New League of Tyrrellbly Good Taste

KP Snacks has announced the launch of a new initiative: the League of Tyrrellbly Good Taste , designed to suppor t the Out of Home (OOH) channel in driving the sale of bagged snacks The initiative enables OOH outlets to register their business via a bespoke platform, to receive exclusive POS and snack sales advice Launching at the beginning of July and running until the end of September the initiative leverages the strength and popularity of Tyrrells as the number one hand-cooked crisp brand in the OOH channel

Par ticipating outlets will be able to “Fly the Flag for Good Taste”, with 200 exclusive POS kits available including a branded wooden display unit, a window sticker marking out the business as a “Tyrrellbly Tasteful Establishment”, a clip strip and more The new POS has been designed to drive sales, tempting customers to trade up on drinks-only visits By maximising the visibility of their bagged snacks range , outlets will attract more customers, with 85% of consumers more likely to buy a packet of crisps if they are on display

Outlets joining the initiative will also be in with a chance to win a year ’ s supply of Tyrrells crisps, wor th over £5,000 Meanwhile , the first

50 outlets to join the League of Tyrrellbly Good Taste will also receive 5 exclusive Tyrrells branded t-shir ts

Sammy Harmer, Tyrrells Brand Manager, KP Snacks, says: As a recognisable and well-loved brand that performs well within the Out of Home channel Tyrrells is perfectly positioned to help businesses grow their bagged snacks sales We are excited to be launching the League of Tyrrellbly Good Taste , a long-term platform that will engage our OOH par tners with special offers and incentives, helping to drive sales with access to new and creative POS alongside guidance on how to capitalise on the bagged snacks oppor tunity ”

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What Wine Sommeliers Suggest for Outdoor Barbecues

Wine consultant Sylvia Ba is a vinicultural exper t with the "VinoVoss" AI Sommelier wine search engine and recommendation system developed by BetterAI

Summer time is about many things: outdoor activities, music festivals, spor ts, holidays, celebrations, and gatherings For foodies, summer signals the star t of barbecue season

It's nothing fancy, just friends and family gathering in the backyard or on the rooftop sharing delicious food and memorable moments Like any good gathering a barbecue isn t complete without the perfect drinks

While cold beer is a common choice wine lovers may ask: what's the best wine for a summer barbecue?

WHAT SOMMELIERS WOULD RECOMMEND

Whether you are hosting a barbecue par ty or attending one but wonder what wine to ser ve or bring, both traditional human sommeliers and innovative AI sommeliers like VinoVoss, generally recommend bold reds for barbecue Grenache , Syrah, and GSM (Grenache , Syrah, Mour vedre blends) are at the top of the list for pairing with barbecue foods The rich flavors of charred meat, combined with spices, harmonize beautifully with fruity, round red wines that have spicy, smoky, or oaky notes

Zinfandel and Primitivo pair wonderfully with caramelized foods, while other bold reds like Malbec , oaked Tempranillo, or a Bordeaux blend are also popular choices

SUMMER WINE AND BARBECUE: AN

UNLIKELY PAIR?

From a food and wine pairing perspective bold reds are indeed suitable for barbecue However bold reds can taste heavy and often have high alcohol content, which might not be the best fit for hot summer days This is why many people opt for cold beer instead

In summer, we crave refreshing white wines to cool us down, but does that mean summer wines and barbecue are incompatible? The answer is no There are plenty of summer wines that pair perfectly with barbecue Pork-based barbecue favorites like sausages and shor t ribs, seasoned with flavorful spices, not only pair well with red wines like Grenache , Syrah, or Zinfandel but also shine with high-acidity white wines like Riesling and Grüner Veltliner The acidity cuts through the grease and adds freshness

Riesling is known to complement savor y sauces, while Grüner Veltliner, with its herbaceous, white pepper notes, is perfect for sausages In their home countries, Riesling and Grüner Veltliner are preferred wines for pork-based German and Austrian cuisine Additionally, these high-acidity white wines, by nature , pair well with

ORANGE WINE

vegetables

ALL-ROUNDER BARBECUE WINES

If you ’ re concerned about going to extremes between bold reds and refreshing whites don’t worr y There are versatile barbecue wines for your summer gatherings Barbecue covers a range of foods from vegetables to mushrooms, from fish to meat skewers, so it’s ideal to have a master solution

LIGHT-BODIED, CHILLABLE REDS

If bold reds feel too heavy, light-bodied red wines are perfect summer reds Wines like Gamay, cer tain Pinot Noirs, Loire Valley Cabernet Franc , Frappato, Schiava, and many carbonic or semi-carbonic maceration reds are excellent choices

They have enough body to pair with meat but the fruit-forward character makes them food-friendly, so they won’t overpower vegetables or grilled fish Most impor tantly, they are best enjoyed slightly chilled, bringing freshness to a hot summer afternoon

Some say orange wine is a white wine that tastes like red It combines the vibrant acidity and refreshing character of white wines with the depth and structure of red Orange wine is an all-rounder for food pairing, matching perfectly with well-seasoned, spicy foods, grilled asparagus, or sausages

PET NAT

For some , bubbles and barbecue are the ultimate pairing Champagne and other traditional method sparkling wines are good choices, but Pet Nat (pétillant naturel) is even better Its refreshing acidity and bubbles enhance the summer vibe , and its yeasty flavors and slight residual sugar add body, making it suitable for a variety of foods and barbecue seasonings

Plus, Pet Nat is ideal for casual, fun moments with friends It’s an approachable wine to enjoy without giving it too much thought

Are you ready to spice up your summer barbecues with the perfect wines? Share good moments, delicious food, laughter, and exceptional wines with your loved ones!

Proper Pubs Partners With Life-Saving Defibrillator Charity

Proper Pubs has par tnered with Warwickshire-based defibrillator charity, OurJay, which aims to raise awareness of the impor tance of having 24/7 publicly accessible defibrillators

Over the last few months, OurJay has generously donated four lifesaving defibrillators to four Proper Pubs The sites benefitting include The Ashby Tavern in Hinckley The Hare & Hounds in Nuneaton The Sovereign in Coventr y and The Coach & Horses in West Bromwich

Each of these Proper Pubs will be running a series of events with the goal of raising a total of £6,000 to give back to the Midlands based foundation

Mark Brooke , Managing Director at Proper Pubs, commented: We are absolutely blown away by the incredible donation of four defibrillators across our estate and on behalf of myself, and the whole team at Proper Pubs, I’d like to thank ever yone at OurJay for their incredible hard work and generosity In return, we look forward to focusing our effor ts on fundraising for OurJay to ensure they can continue the fantastic work they do that will no doubt benefit communities across the UK for years to come ”

Founded in 2022 OurJay was set up by Naomi Rees-Issitt following the tragic and sudden death of her 18-year-old

son, Jamie , due to an unexpected cardiac arrest

OurJay is committed to raising awareness of the importance of having 24/7 publicly accessible automated external defibrillators (AEDs) and since its inception has installed 179 across its hometown, Rugby As par t of its work it also provides crucial education and training to the general public on CPR and AED use as well as fundraising to install defibrillators across Rugby Warwickshire and fur ther afield

Naomi Rees-Issitt Jamie’s Mum and Founder of OurJay said: “OurJay Foundation is ver y proud to have been able to suppor t Proper Pubs in providing accessible defibrillators and bleed control kits to communities across the Midlands and we look forward to continuing our work with the team

We’re delighted that our Jamie's legacy can live on through our par tnership with Admiral Taverns and that community pubs and their customers can play such an impor tant role in ensuring this lifesaving equipment is readily available across as many pubs as possible

As always, whilst we hope there is never a need for it, we are relieved in the knowledge that should the worst situation ever require this emergency equipment we have been able to facilitate vital access ”

Energy for Rural Hospitality Businesses

Favouritetable Survey Shows 75% Of UK Restaurateurs Struggling With Mental Health

Restaurant software management and booking business, Favouritetable , has revealed alarming rates of mental health concern among restaurateurs following the outcome of its latest ‘Big Question’ hospitality sector initiative

The sur vey, conducted over a three-month period, uncovered star tling insights into the mental wellbeing of restaurant owners, managers and staff, with over 75% of respondents saying yes, their mental health was suffering at the present time

REASONS FOR THEIR MENTAL HEALTH STRUGGLES GIVEN BY A VARIOUS SURVEY, INCLUDE:

“It’s draining – long hours and the cost-of-living crisis”

“Par t-time workers usually have a second job, still in full-time education, or a family to look after, while full-time professionals are hit by ver y tight budgets”

“Working 50-60+ hours a week leaves ver y little time to spend with friends and family I had to host a few weddings with my newborn child strapped to me and the only recognition I got was a pat on the back”

“The ease with which drink is available to staff can add to the problem Par ticularly in the night-time economy the situation is much worse ”

Founder Jaipal Yadav said: “In an industr y renowned for its demanding hours, high-pressure environments and fierce competition, our findings paint a concerning picture of the toll being taken on the mental health of those at the helm of restaurants across the UK

“Respondents cited a range of factors contributing to their struggles including financial pressures staff management issues, and the relentless pace of the industr y

“Running a restaurant is not just about ser ving food; it's about managing a complex business in an incredibly

competitive landscape , Jaipal adds

“Our sur vey has highlighted the profound impact that the demands of the hospitality sector can have on the mental health and wellbeing of restaurateurs

“I believe this is a wake-up call for the industr y and for policymakers to take action and provide suppor t to those who are struggling "

The sur vey results come at a critical time for the UK hospitality sector, which has faced unprecedented challenges in recent years, including the COVID-19 pandemic and Brexit-related uncer tainties

With many businesses operating on thin margins and facing ongoing operational challenges, the mental health and wellbeing of those working in the industr y have become increasingly precarious

Favouritetable

This

New PM Keir Starmer Addresses Hot Industry Topics with Global Brands Ltd

The ‘Karaoke Room Effect’:

Academic Research into UK Hospitality Venues Reveals Financial Benefits of Giving Customers the Opportunity to Sing

Aalto University

Finland’s Aalto University (www aalto fi/en) has under taken the first ever research project into the financial impact of karaoke rooms within UK bars restaurants and other hospitality venues At a time when the UK hospitality industr y is under increasing pressure (over 6,000 hospitality venues closing their doors between December 2022 - December 2023, according to data from CGA by NIQ and AlixPar tners), the findings present a potential silver bullet for the sector : the study of 53 UK venues during 2018-2022 revealing venues with karaoke experienced a 12 2% increase in return on assets (ROA) when compared to a control group without THE KARAOKE ROOM EFFECT - KEY FINDINGS FROM AALTO UNIVERSITY STUDY, AND ADDITIONAL RESEARCH

The research was commissioned by Singa (www singa com/business), the Finnish star tup revolutionising the karaoke industr y by providing innovative , professional karaoke software that gives venues access to a fully licensed song catalogue (frequently updated to add new hits), and customisable display and room management capabilities Singa currently provides professional karaoke tech and business consultancy to well-known UK hospitality venues such as Boom Battle Bar and Roxy Leisure (both of which featured in the analysis) Singa asked Aalto University researcher Ngoc Anh Pham to explore the impact of karaoke rooms on financial performance in UK hospitality venues Aalto University is the leading university in Finland and, created through the merger of Helsinki University of Technolog y, Helsinki School of Economics, and the University of Ar t and Design Helsinki in 2010 is in the top universities for business and economics worldwide The study reveals a 12 2% increase in ROA for venues with karaoke compared to those with no such facilities (ROA measures how effectively a business uses its assets to create profit) In addition to booking fees, additional revenue is shown to be created through attracting a new customer base and a corresponding uptick on beverage , snack, and other purchases

The benefit to the business is not only financial, but has a positive experiential impact on patrons and customers who are able to enjoy an engaging and fun social activity with friends, increasing likelihood of return

The Aalto University insights suppor t the findings of European research conducted by Singa In spring 2018, Singa analysed 37 European venues, finding that karaoke resulted in a 31% increase in the number of customers alongside a 35% increase in average customer spend In those venues that hosted occasional karaoke nights a 42% increase in average customer spend during these special events (2-4 times a month) was obser ved

The business benefits of a karaoke room can also be viewed in light of the current trend towards experiences, including competitive socialising According to research from Savills published in November 2023, the competitive socialising sector has grown at “unparalleled levels” over the past five years (with a 38% increase in competitive socialising venues since 2015) This reflects a growing trend amongst Gen Z and Millennials for favouring defined experiences over ‘things’, and with sobriety or drinking less becoming more popular for Gen Z (the ‘sober curious generation’) venues which offer alternative enter tainment options are increasingly appealing to previously underser ved customer groups

Competitive socialising is not a new concept - dar ts or pool being a mainstay of UK venues for centuries - but new options are increasingly sophisticated and often tech-enhanced

To fur ther demonstrate the interest in competitive socialising - and karaoke in par ticular - UK Google Trends data shows a marked volume increase in searches for ‘karaoke room ’ , with interest (measured by Google searches) more than doubling over the last five years (analysed up to Februar y 2024)

Atte Hujanen, Co-Founder and CEO at Singa, comments: “Our research confirms that Britons want escapism through song Anecdotally, I have always known that karaoke brings a huge benefit to hospitality businesses through the joy it brings but for the first time the positive business impact to British venues can be quantified Hospitality as an industr y has faced serious challenges due to the Covid-19 pandemic and more recently the cost of living crisis in the UK, and it s clear that karaoke can help venues adapt and continue to thrive by offering local communities additional fun, social experiences ”

The Queens Head In Troutbeck Wins ‘Small Hotel Of The Year’

The Queens Head situated in Troutbeck owned by Robinsons Brewer y has been crowned the Small Hotel of the Year at the prestigious 2024 Cumbria Tourism Awards on Tuesday 2nd July The pub has also recently been recognised as a finalist in the Cumbria Tourism Pub of the Year categor y The awards celebrate the ver y best of Cumbria’s tourism economy and the Queens Head have displayed that they are offering fantastic

The UK’s biggest RTD brand in the on-trade categor y*, VK, is entering the alcohol-free market for the first time with the launch of ‘VK Blue 0 0%’

The launch comes following shifting market dynamics and consumer behaviours which have seen low and no-alcohol products become the fastest-growing categor y in the on-trade sector in the last year, according to Neilson (NIQ) data

To suppor t its development, VK commissioned research among students in key university towns across the UK in a bid to better understand evolving drinking habits within the 18-24 age demographic

The findings reveal nearly half (49%) of students now consume less alcohol compared to the previous year, with 32% intending to fur ther reduce their intake in the coming months The primar y motivation for 79% is a focus on mindful socialising and connecting, with only 6% driven by the ‘buzz’ of alcohol VK Zero maintains the signature , fruity flavour profile synonymous with VK Blue , but with 0% alcohol content, providing a more inclusive option by appealing to those looking to reduce their alcohol consumption or abstain

Unlike many competing brands in the categor y,

(32mg

0%

ensuring con-

sumers stay energised

New Report Highlights Brits Are Waking Up To CBD Infused Drinks

By Blacke Gladmen, Strategy & Insights Director,

Nearly 1-in-5 UK adults have tried a CBD infused drink (19 4%) according to new research from research-led consultancy KAM Insight and High & Dr y

A fur ther 28% say they haven’t tried them but would be interested in tr ying them in the future , leading to the prediction that Brits will become increasingly ‘psychotropiccurious’ when it comes to socialising Of those who take CBD, 1-in-3 take it on a weekly basis

The research is released this week in a new repor t – The Future of Socialising: What’s next for the dr y economy?investigates UK adults’ evolving relationship with cannabis (THC and CBD) alcohol and other mood-altering substances and looks at how this might impact the food, drink and hospitality industr y

Feedback from 975 adults (+18) defined as ‘psychotropiccurious’ identified that the reason people use psychotropics (eg CBD and THC) actually closely mirror the patterns traditionally associated with alcohol Helping me to relax’ (70%), relief from anxiety (60%), socialising with friends (58%) and to ‘unwind after a busy day’ (57%) are the main drivers consumers gave for using these mood-altering substances

These substances are currently most likely to be consumed at home (77%), although 64% say people are likely to use them at events (such as gigs, festivals, comedy nights) and 31% in pubs and bars

Unsurprisingly Generation Z are much more like to have tried CBD infused drinks, with 38% having tried them and 10% consuming regularly compared with 4% of the national average

Blake Gladman, Strateg y & Insights Director, KAM: “The way that Brits are socialising, including their relationship with alcohol, is changing We know from recent research in par tnership with Lucky Saint that UK adults are drinking less alcohol, less frequently and that although there are financial drivers, 47% of people say that ‘mental wellness’ is a significant driver for moderating their alcohol in-take

So, with global alcohol consumption in decline , this research looks at what the future alternatives are likely to

be and how they’ll impact the food, drink and hospitality industr y and will help businesses navigate this transformative era ”

Daniel Rowntree , Founder, High & Dr y: “In the US, thir tyseven states have legalised medicinal cannabis, two states have embraced therapeutic psilocybin, and more substances are on the horizon Switzerland opens its first dispensaries in 2024; Germany opened up its legal cannabis market in April this year ; and trials continue in Holland

This repor t is a beginners guide to help educate and empower UK businesses by assessing consumer demand predicting evolution and understanding the industr y Change is coming ”

The repor t points out that ten of the biggest alcohol companies in the world already have cannabis investments

For example Constellation Brands invested in Canopy Growth, a Canadian cannabis producer ; Molson Coors Brewing Company par tnered with Hydropothecar y, a Canadian cannabis producer, to explore oppor tunities in the non-alcoholic cannabis beverage market; Heineken launched Hi-Fi Hops, a THC-infused beverage available at select medical marijuana dispensaries in California through its American brand Lagunitas

Despite a small number of brands being available in both the off-trade and on-trade , such as TRIP which is now listed in the likes of Sainsbur y s and Stonegate venues, the majority of consumers are purchasing online either from an online marketplace (28%), direct from the brand (26%) or from an online pharmacist (26% )

The repor t highlights that many psychotropic-infused brands have been built online ‘direct to consumer ’ , including Space Goods, Impossibrew, PerfectTed and Collider

40% of respondents said their alcohol intake reduces when they take these other mood-altering substances leading the repor t to predict that people will increasing turn away from alcohol and find different ways to relax while socialising

The full repor t can be downloaded at https://highanddr y live/

Tayto Hits The Bullseye With

Sponsorship Of Darts On Sky Sports

KAM and Daniel Rowntree, Founder of High & Dry

New NTIA 'Listen for Life' Charter

Launches to Safeguard Hearing

Half (50%) of regular gig goers think that loud music has damaged their hearing a figure that climbs to an astonishing 92% for those who work in venues, a new poll reveals It comes as a new Night Time Economy Char ter launches to help music venues better look after the hearing health of colleagues and customers

The char ter, developed by the Night Time Industries Association (NTIA), the trade body which represents the UK’s clubs, bars and pubs, is only one element of the NTIA’s Listen For Life Campaign

This campaign was launched last October to raise awareness and advocate on the impor tance of hearing protection, and to advise and provide resources to achieve safer listening environments

The char ter sets out a 10-point-plan for businesses, which is in accordance with the World Health Organisation’s (WHO) Global Standard on Safe Listening Venues and Events It includes supplying employees with hearing protection, raising awareness of hearing health, and creating quiet zones designed to give people a break when they need one

Par tnering with Specsavers, the NTIA has launched this char ter as par t of a new repor t called ‘It’s time to talk about hearing’, saying it’s worr ying how common hearing loss and tinnitus are for those working in the night time industries

Mike Kill, CEO of the NTIA, says: “We want those who enjoy going to festivals, gigs, pubs, bars and clubs to be able to enjoy them without damaging their hearing – and for those who work in loud environments to be given the knowledge and tools to take care of themselves This char ter can play a massive par t in doing that ”

The char ter is being backed by DJ’s Nicky Blackmarket – who lives with hearing loss and Woody Cook –who suffers from tinnitus, as well as music legend Lulu who has recently been diagnosed with moderate hearing loss

Nicky has been playing drum and bass all over the world for more than three decades and is regarded as one of the pivotal figures in the early jungle and drum and bass scene But after a considerable amount of time in loud environments, he realised that hearing assistance would help restore his hearing loss and improve his quality of life

Nicky says: ‘My wife would complain that the TV was blasting at full volume Then at gigs, people would say, ‘mate , turn that sound monitor down’ I’d have it right at the max I’ve now got some great tech in my hearing aids – it’s unbelievable the difference it makes – and I can hear ever ything so much clearer again ‘The thing is, hearing loss is ver y gradual and, without you realising, your body tries to adapt You just don’t appreciate all the things you ’ ve been missing I wish I’d done this sooner One of the big positives is that I can continue to enjoy the sounds and things that I love doing – including my music ’ Woody, still a relative newcomer to the scene , says he wishes he’d taken steps to protect his hearing earlier He adds: ‘Without doubt, the tinnitus I suffer with today is a result of listening to loud music Sometimes it makes me feel like I have a continual electric buzz or high-pitched noise in my head which makes me feel really disorientated

‘I love music – and obviously, I work as a DJ – so my tinnitus has a massive impact on my personal and professional life I wish I had known about the risks earlier I’m now taking steps to protect my hearing from any fur ther damage and recommend others to do the same

Lulu says: After being on stage nearly all of my life , I have always noticed ringing and muffled sounds, but never really thought much of it Music has always been a cornerstone of ever ything I do, so it’s incredibly impor tant that I can still enjoy it Using hearing protection is also such a simple and easy thing to do when around live music and I’d urge other people to wear it ’

Rob Shepheard the NTIA’s audiologist, Chair of the Listen for Life Campaign, and a member of the World Health Organisation’s Make Listening Safe initiative says: ‘After decades of work on this aspect of injur y to our hearing health we are proud that the NTIA are leading the way in how this global issue is addressed and how we suppor t all those working in or enjoying music ’

The new poll commissioned by Specsavers found that 42% have noticed a negative impact on their hearing immediately after a gig – with 58% experiencing ringing in their ears, 45% buzzing and 35% a muffled sensation Nearly a quar ter (23%) said they had suffered temporar y hearing loss, while over one in five (22%) experienced pain in their ears

Despite this, nearly half (46%) of those planning to attend a live music event this summer are unlikely to wear hearing protection Of these , 44% said they avoid ear plugs because they wouldn’t be able to enjoy the experience as much, and over a third (36%) thought they would alter the quality of the music , which is not the case

According to Specsavers, it is not uncommon for sound levels at live music events to reach between 115 and 120 decibels (dB) – which could damage hearing if exposed to it for long enough without hearing protection The sur vey found over three-quar ters (76%) of people didn’t know that the volume of sound was that high

In a second poll of those working in venues with loud music , 92% have experienced a negative impact on their hearing, with a third repor ting tinnitus (34%) or hearing loss (31%)

Nearly a third (32%) rarely or never wear hearing protection at work – with over half (53%) saying that’s because their employer has not provided them with it Gordon Harrison, chief audiologist at Specsavers, said: ‘It is crucial that music lovers protect their hearing Repeated exposure to high decibel levels can lead to permanent damage , such as sound-induced hearing loss and tinnitus ‘In fact hearing damage can star t at around 85 dB if you are exposed to it for eight hours plus – such as at a festival or club night – if you don’t wear hearing protection Each additional 3 dB of volume cuts that exposure time in half, so by the time the volume reaches 100 dB, which is still less than the average gig, it could only take 15 minutes for your hearing to be damaged – which is quite scar y

What might star t as a minor annoyance after a gig can lead to long-term consequences It s never too late to star t protecting your ears Wearing hearing protection, not standing too close to speakers, and taking breaks from loud environments can all help preser ve your hearing ’

Bidfood Event Highlights Importance Of Sustainable Choices Through Menu Reinvention

Change ,

on

impact ingredients,

and

such as the Sustainable Restaurant Association, Allmanhall, Upfield Ear thshot prize winners Notpla and ‘pioneers’ in climate intelligence technolog y CarbonCloud

Julie Owst head of sustainability at Bidfood commented: “There’s a lot of work to be done to make food more sustainable and a key par t of this is education and awareness, which this event has successfully achieved

The food we re all eating, and unfor tunately wasting, is a massive contributor to carbon emissions, so the food industr y has a great role to play in influencing consumer behaviour about the food they eat Carbon data will help, but we mustn’t forget other factors such as adopting regenerative farming methods and prioritising products with accreditations and cer tifications

“It’s our mission to be a positive force for change at Bidfood, however, we can’t do it alone Collaboration across the industr y will be key to making that change My team and I

Gen Z And Millennials Value Restaurant Loyalty Schemes The Most

The AVL A Licence – A Legal Requirement

When travellers check in at a proper ty, they expect a cer tain level of comfor t and enter tainment Television is indispensable While some may argue that TV is dying in the age of streaming and on-demand content, in reality it remains essential, especially in the UK Television still holds great value for the hospitality industr y

However, with the convenience and benefits of offering television come certain responsibilities, par ticularly respecting copyright laws Hoteliers must ensure they have the necessar y licences to broadcast content legally

The AVLA licence enables hotels, apar thotels, B&Bs and similar establishments to legally display in public TV channels containing audiovisual works (films, series, documentaries, car toons and other TV shows) from AVLA’s extensive reper toire It covers TVs in bedrooms and in communal areas of the premises (e g in a

restaurant, bar, etc ) Operating without a licence constitutes a legal infringement of the rights of AVLA’s creatives

AVLA represents the UK largest and most varied community of audiovisual creators, comprising various categories of rightsholders: producers, authors, performers, directors, and visual ar tists The AVLA licence covers an immense catalogue of works and rights not covered by other licensors For clarity, the AVLA licence does not replace the licences of other entities, and vice-versa

Respecting copyright law is crucial not only to avoid legal or reputational risks but also to suppor t the UK’s world-class creative industries So by taking an AVLA licence , hotels are securing legal compliance and demonstrating their commitment to ethical business practices while also helping to sustain and suppor t the creative individuals and businesses working hard to produce the TV and film content that is so valued by their customers

To learn more about AVLA and get the licence , visit www avla uk AVLA offers a special 10% discount until 30 June

UKinbound Sets Out Desire for Long-

Term Relationship with Government in Letter to the New Prime Minister

UK tourism association UKinbound has rolled out its first activation as par t of its updated advocacy campaign writing to Prime Minister Sir Kier Starmer MP and a number of newly appointed cabinet ministers to sow the seeds of a positive working relationship with the new government

In its initial wave of communication, the association has written to the Prime Minister, chancellor and secretar y of state for the Depar tment for Digital, Culture , Media & Spor t Letters to the tourism minister, aviation minister and immigration minister have been drafted and will be sent as soon as they are appointed

In its letters, UKinbound outlined its desire to work collaboratively with the new government and stressed that inbound tourism is the UK’s second largest ser vice expor t industr y, exceeding the value of car and pharmaceutical expor ts, and a leading driver of economic growth in cities, towns, coastal and rural communities across the UK

Alongside drawing attention to its manifesto, which the association launched in May this year, UKinbound highlighted a number of policy measures and reforms that could be rolled out relatively quickly and would positively impact businesses and jobs across the countr y

THESE INCLUDED –

• Expanding and reforming the Youth Mobility Scheme

• Extending passpor t-free travel schemes for under 18-year olds

• Creating home-grown talent with language skills

• Enhancing the UK’s competitiveness via a reduced-price five-year visitor visa

• Making the Electronic Travel Authorisation more competitive

• Boosting regional economic growth through the introduction of a new VAT Reclaim Scheme

• Reinstating national tourist board budgets to pre-inflationar y levels to strengthen international marketing

The association also acknowledged that the wider tourism industr y, inbound outbound and domestic has a symbiotic relationship and asked the new government to listen, engage and collaborate with all factions of the industr y

Joss Croft OBE, CEO of UKinbound said “We would like to extend a warm welcome to Prime Minister Sir Keir Starmer, his cabinet members and wider ministerial team

As the UK s second largest ser vice expor t industr y, with potential to grow 20% by 2027, the inbound visitor economy is ideally placed to be a key driver of the government’s new growth mission

“The majority of our policy ideas and reforms require no additional economic inter vention, which we hope will be viewed favourably by this new government

“With the right policy and regulator y frameworks in place , inbound tourism can have a sustainable long-term positive impact on regional economies up and down the countr y and sustain hundreds of thousands of jobs

“We are committed to working constructively with this new government and look forward to developing a long-term collaborative relationship ”

Over the summer months UKinbound will be expanding its government engagement and plans to liaise with the Depar tment of Education and Depar tment for Business and Trade regarding the long-term growth of the sector

The association will also be empowering its members, by providing tools that will allow them to engage with their local MPs and educate them about how the inbound visitor economy suppor ts jobs and growth in their constituency

Greene King Pub Partners Raise Over

For Macmillan Cancer Support

at a Summer time Ball organised by members of the Pub Par tners operations team

Guests on the evening were ser ved a three-course meal and enjoyed a DJ, live band, a fundraising auction and also a grand raffle

Fur thermore , the occasion was also marked as licensees Don and Marion Healy of The Healy Group were presented a gift by Pub Par tners Managing Director Dan Robinson in recognition of their longstanding and successful par tnership with Greene King Pub Par tners The couple , who opened their first pub in par tnership with Greene King in 2011, The Man on The Moon in Bristol, were gifted the original sign from the pub

All the funds raised from the event will be used to help Macmillan Cancer Suppor t, which Greene King is a corporate par tner of

In the afternoon a trade show for par tners was hosted by the SouthWest Pub Par tners team, providing advice and suppor t for pub operators

Representatives from the sector at the trade showcase included Pieminister pies, who offered free tasters of their new Handy Pies, along with other suppliers including Brakes, BeerTech and Evyve

Mike O' Connor, Operations Director for Greene King Pub Par tners, said: A big thank you and well-done to our Par tners and team in the South-West who have done an incredible job raising over £55,000 for Macmillan Cancer Suppor t through this event

“Thank you as well to all our suppor

Wetherspoon Reports Higher Sales Despite Reduced Estate

JD Wetherspoon PLC has recorded higher sales from a reduced pub estate , thanks to a more than 20% increase in sales per pub since before the Covid-19 pandemic

Wetherspoons currently operates 801 pubs and hotels across the UK and Ireland In its financial year so far, it has sold or surrendered 26 pubs while opening only 2 new pubs A fur ther 10 pubs remain on the market for sale , the company said

Like-for-like sales were up 5 8% on a year before in the 10 weeks that ended on Sunday In the financial year to date , likefor-like sales are up 7 7%, Wetherspoons said

The company ’ s financial year ends later this month It said it will release results on October 4

Annual profit will be in line with market expectations, Wetherspoon said Pretax profit was £90 5 million in financial 2023

Wetherspoon said it received £8 7 million in net cash inflow from the pub sales It estimates net debt will be £670 million at year-end This would be up slightly from £641 9 million on July 30, 2023

The company said it has agreed a new four-year banking facility for £840 million ‘ on attractive terms’

The chairman of JD Wetherspoon, Tim Mar tin, said: “The gradual recover y in sales and profits, following the pandemic , has continued in the current financial year

“Total sales are , again, at record levels, with fewer pubs ”

“Sales per pub are approximately 21% higher than pre-pandemic levels which has helped to compensate for the ver y substantial increase in costs ”

“For example compared to the 2019 financial year labour in this financial year has increased by approximately £164 million, energ y by £28 million, repairs (also affected by labour costs) by £38 million and interest (excluding IFRS 16 interest) by £16 million

“Notwithstanding these cost pressures, the company continues to endeavour to “widen the moat” by investing in areas such as beer gardens, staff rooms, above-bar glass racks and improved beer dispense systems

“Staff retention is at its highest ever level 11,066 staff, an average of 14 per pub, have worked for the company for 5 years or more Of those , 3,895 have worked for 10 years and 632 for 20 years

We are also continuing to open new pubs, with openings in the next few months, for example , in Waterloo and Fulham Broadway stations in London, and in Marlow in Buckinghamshire

The average Wetherspoon pub has generated taxes of one sor t or another of £7 million in the last 10 years, as well as generating considerable employment and social benefits The last government failed to implement tax equality between pubs and supermarkets, leading to pub closures and underinvestment –Wetherspoon hopes that the current Chancellor, with a Bank of England pedigree , will understand how many beans make five , and rectify this inequality ”

“The company continues to expect profits in the current financial year to be in line with market expectations ”

Supporting The Arts In East Devon

There's Lots Going On At Littlepod!

LittlePod a leading supplier of responsiblysourced real vanilla paste , vanilla extract, vanilla pods, is suppor ting the local ar ts in East Devon once again

The fun has already begun in Farringdon and there's a great deal to look forward to including theatre film live music and more

It is an impor tant year for the local ar ts here , in our little corner of East Devon The Farringdon Society of Ar ts, of which Janet, our Managing Director, is a founder member is, in 2024, marking its 20th anniversar y Janet says: Here at LittlePod, we ' re proud to be lending the FSA our backing and suppor ting a series of cultural events to celebrate two decades of ar tistic endeavours in the village

Having welcomed our good friends from Cygnet Theatre back to the LittlePod garden for 10th time last night, when an audience of 80+ joined us for a fantastic performance of The Comedy of Errors (pictured above), we are turning our attentions to September, when the FSA s programme of events will begin ” Like to get involved? There's lots to look forward to in Farringdon !

TAKING PLACE AT THE SPRINGS GALLERY, RIGHT HERE ON OUR DOORSTEP IN EAST DEVON, THE FSA'S EVENTS WILL RUN BETWEEN SEPTEMBER 16TH AND 22ND AND INCLUDE:

• An exhibition feaContinue turing local ar tists and celebrating the FSA's 20 years

• A performance from the Exeter-based Four of Swords theatre group

• The return of our acoustic café, featuring Simon Bastone and his band

• A recital from the prizewinning classical guitarist Tom McLauchlan

• A talk from Sally Sedgman, who will host a Tittle Tattle Tea Time!

There s much more going on during a week of ar tistic events that has been timed to coincide with Devon Open Studios, including a talk from Janet on September 17th in which she will recount the tale of how the FSA first inspired the launch of LittlePod and our Campaign for Real Vanilla back in 2010

Like to find out more?

• Get full details, times and ticket information via the FSA's website here

• Read more from our MD and founder in her latest Janet's Jottings

• See Paul's inter views with Tom McLauchlan and Philip Kingslan John

• Get in touch – please email fsadevon@hotmail co uk orsales@littlepod co uk or feel free to give us a call on 01395 232022

From the team here in East Devon, we send vanilla hugs and our thanks to all our friends at the Farringdon Society of Ar ts and to EVERYONE who continues to suppor t the local ar ts LittlePod and our Campaign for Real Vanilla

Marston’s Plc To Dispose Of 40% Stake In Brewing To Become A Focused Pub Business

Marston s PLC has announced the sale of its remaining non-core brewing assets to create a business entirely focused on pubs, with a binding agreement to sell the whole of its 40% interest in Carlsberg Marston s Limited ( CMBC ) to a subsidiar y of Carlsberg A/S ( Carlsberg ) (the Transaction ) for £206 million in cash

The firm, which has brewed beer in Wolverhampton since 1875, announced on Monday that it sold its stake in Carlsberg Marston’s Limited (CMBC), a joint venture valued at £780m, to Carlsberg

Chief executive officer of Marston s Justin Platt said the sale to the Danish brewing company significantly reduced” Marston’s debt

The group will now focus on running about 1,370 pubs, which it operates across England, Scotland, and Wales

Marston s and Carlsberg announced a merger in May 2020 to form CMBC , in a move which involved Marston’s six breweries and distribution depots, but not its pubs

However, Marston s said it would continue its strong par tnership with CMBC through the long-term brand distribution agreement which remains in place

The Campaign for Real Ale has said it is fearful about the future of UK beers, brands and breweries following the announcement that Marston’s is selling all its remaining ‘ non-core ’ brewing assets to a subsidiar y of Carlsberg, to focus on running pubs

The sale comes after Carlsberg Marston’s Brewing Company introduced its ‘Fresh Ale’ concept earlier this year ‘Fresh Ales’ are kegged versions of cask beers, ser ved through traditional handpumps at the bar

reser ved for cask conditioned beer

C AMRA slammed the move as misleading to consumers and damaging to traditional cask ale , while also repor ting the brewing giant to Trading Standards

Commenting on Marston’s selling the remainder of its brewing operations, C AMRA Chairman Nik Antona said: This is a worr ying development for Britain s brewing heritage with Marston s remaining brewing assets being transferred to a global brewing business which has already presided over the closure of historic breweries like Jennings in Cumbria and Charles Wells Eagle in Bedford, stopped selling cask ale in Scotland and has introduced an extremely damaging ‘fresh ale’ concept which is misleading to pubgoers and threatens the future of British cask conditioned ale

“C AMRA fears that this announcement could lead to a fur ther erosion of the UK’s rich brewing histor y for the benefit of conglomerate global brewers – and par ticularly the commitment to brewing cask The consolidation of the brewing industr y into just a few large , international players erodes our brewing heritage , consumer choice the diversity of beer in pubs across the countr y and the access to market for small independent producers

“Having Marston’s pubs continuing to be subject to an anti-competitive supply tie by Carlsberg Marston’s Brewing Company is also a cause for concern limiting choice for customers of great locally

“Marston’s and CMBC bosses must commit to the future of

CAMRA Calls For Urgent Action On Community Ownership Fund To Save Pubs Shepherd

Shepherd Neame pubs and hotels This will include activities such as CPR awareness training around Restar t a Hear t Day in October this year, helping to create more lifesavers in communities across the region There will also be fun-packed quiz and bingo nights

Jonathan Neame said “When choosing our new Charity of the Year par tner for 2024/25, we wanted to work

that

Ever y

donates to this fantastic charity will literally help their team to save more lives so we will be doing ever ything we can to raise as much money for them as possible We are really looking forward to working with KSS during the coming year ”

by card Ever y penny given goes to charity: 90% to KSS and 10% to Pennies

Shepherd Neame has already got its fundraising for KSS off to a great star t, as 22 team members, including Chief Executive Jonathan Neame , took par t in the recent Lake District Ultra Challenge Setting off from Kendal they ran, walked and jogged 100K, 50K or 25K, raising almost £8,000 During the par tnership KSS will also be helping to organise education and prevention-focused activities in

David Welch, Chief Executive of KSS, said: “We are delighted and extremely proud to be par tnering with Shepherd Neame , a highly successful, locally based business that shares in our values and proudly suppor ts the communities we both ser ve We re looking forward to working closely together to raise vital awareness and funds for our lifesaving work, as well as helping to equip and train Shepherd Neame employees and customers with skills such as CPR so that together we can save even more lives ”

“It

and

Three Tricks to Maximise Tips in a Hospitality Job

the overall experience , making customers feel valued and appreciated

This appreciation often translates into higher tips as customers express their gratitude monetarily

Key elements of exceptional ser vice include attentiveness, responsiveness, and a genuine desire to meet and exceed customer expectations

The largest share of Americans (49%) say the decision to tip depends on the situation, so great ser vice is essential for improving your chances of being tipped

TIPS AND STRATEGIES FOR ENHANCING SERVICE AND BOOSTING TIPS

Building Rappor t with Customers

Establishing a connection with customers is essential for providing exceptional ser vice

Simple gestures like remembering a customer’s name , engaging in light conversation, and showing genuine interest in their preferences significantly enhance the customer’s experience

When customers feel a personal connection with their ser ver, they are more likely to reward this interaction with a generous tip

Upselling Menu Items or Ser vices

Upselling is an effective strateg y to enhance ser vice and increase tips

By suggesting higher-value menu items or ser vices that complement the customer’s initial choice , ser vers can enhance the customer’s experience while boosting sales

For instance , recommending a premium wine to pair with a specific dish or

suggesting a popular desser t can add value to the customer’s experience It’s impor tant to upsell naturally and not be pushy, as this can create a sense of trust and satisfaction, leading to higher tips

Creating Memorable Experiences

Creating memorable experiences involves going above and beyond

This

Additionally customers who have had a memorable experience are more inclined to show their appreciation through higher tips

Enhancing Customer Ser vice Skills

Exper ts at Stock emphasise the impor tance of active listening and

in providing exceptional ser vice

“Active listening involves fully engaging with the customer and understanding their preferences and concerns Empathy allows you to connect with customers on a deeper level making them feel understood and valued they explain

Regular training and feedback sessions can also help you refine your skills and stay ahead of customer expectations

Stock exper ts reveal, “Exceptional ser vice is a powerful tool in the ser vice industr y that directly correlates with increased tips By building rappor t with customers effectively upselling and creating memorable experiences ser vice professionals can enhance customer satisfaction and boost their earnings ”

Photo

Cleaning and Hygiene

Summer

of Sport: A Golden Opportunity for the UK Hospitality

Sector...

But Don’t Forget the Importance of Cleanliness & Hygiene

on-trade sector

siasts and the UK hospitality and

lineup that includes the Euros, the Olympics, Wimbledon, and a

With

of motor spor ts events, pubs, bars, and restaurants are preparing for a surge in footfall This period is not just an oppor tunity for social gatherings and celebrations but also a significant revenue driver For instance the Euros alone are expected to see a staggering extra 20 million pints sold during the tournament, compared to normal sales levels

However, with great oppor tunities come great responsibilities, par ticularly in maintaining cleanliness and hygiene As spor ts fans gather in large numbers, the potential for premises to become untidy and unhygienic increases Establishments must be prepared to manage this influx effectively ensuring that their venues remain appealing and safe for all customers

THE FINANCIAL IMPACT OF MAJOR SPORTING EVENTS

The financial implications of these events are monumental The Euros, in par ticular, are anticipated to be a major draw for patrons The predicted sale of 300 million pints underscores the vital role that pubs and bars play in bringing people together to enjoy live spor ts The economic boost from these sales estimated to be up to £1 4 billion highlights the importance of the on-trade sector to the UK economy This influx of patrons provides a unique oppor tunity for establishments to not only increase their sales but also to enhance their reputation and customer loyalty

THE IMPORTANCE OF CLEANLINESS AND HYGIENE

With increased footfall comes the challenge of maintaining high standards of cleanliness and hygiene Spor ts fans are known for their enthusiasm which can sometimes translate into a more 'boisterous' atmosphere This can lead to spills, litter, and general wear and tear on facilities

ESTABLISHING A ROBUST CLEANING REGIME

Implementing a comprehensive cleaning regime involves several key steps:

1. Regular Cleaning Schedules: Establish frequent c leaning inter vals , especially dur ing peak times , to ensure that premises remain c lean and presentable This inc ludes regular w p ng down of surfaces , c leaning of restrooms , and ensur ing that floor s are free of spills and litter

2 Staff Training: Ensure that al staff are trained in proper hygiene practices and under stand the impor tance of maintain ng a c lean environment This inc ludes train ng on how to handle food and beverages safely, as well as how to quic kly and effectively c lean up spills and other messes

3 Adequate Supplies: Keep an ample stoc k of c leaning suppl es on hand, inc luding disinfectants , c leaning c oths , and f oor c leaner s This ensures that staff can quic kly address any issues as they ar ise

4 Waste Management: Implement effective waste management pract ces to handle the increased volume of rubbish This nc udes regular emptying of bins and proper disposal of waste

MAINTAINING REPUTATION AND CUSTOMER LOYALTY

The cleanliness of a venue is directly linked to its reputation Patrons are unlikely to return to or recommend a place that they perceive as dir ty or poorly maintained In contrast, a clean, well-maintained establishment enhances the overall customer experience , encouraging repeat visits and positive word-of-mouth

As the various spor ts competitions progress throughout the summer, it is crucial for establishments to consistently maintain high standards of cleanliness and hygiene This not only ensures the safety and comfor t of customers but also helps to sustain the initial boost in business brought about by these events

The summer of spor t presents an exciting and profitable oppor tunity for the UK hospitality and licensed on-trade sector However, the key to capitalizing on this oppor tunity lies in maintaining impeccable standards of cleanliness and hygiene By doing so, establishments can ensure that they not only attract customers but also keep them coming back long after the final whistle has blown

In a season where ever y pint poured and ever y meal ser ved counts, the impor tance of a clean and welcoming environment cannot be overstated As the spor ts fans cheer and celebrate , let us ensure that our venues shine just as brightly providing a safe clean and enjoyable experience for all

Cleanliness is Always in Season

Food Safety

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

Double Down on Temperature Management to fight E. Coli

ter k t so it s with n reac h at all times

• New thermometer s supp ied w th FREE calibration cer t ficates and annua reminder s at no extra cost to ensure you are up to date with your food safety protocols MD Tom Sensier : I m really proud of our money-saving food-safety kits for their quality, value and performance

Our C A2005-PK combines a high accuracy thermometer with 6 colour-coded probes you can stick in the dishwasher And for fast-paced kitchens, you can’t beat our MMWALLKIT: a heavy duty thermometer and probe complete with hygienic wall storage – recently filmed in action on one of the UK’s most popular TV food competitions!’

To help businesses even fur ther, TME is offering 25% off online orders Visit www tmethermometers com for more details Offer ends on 30 June 2024

The Kelsius Digital HACCP and Wireless Temperature Monitoring System

The Kelsius digital HACCP and wireless temperature monitoring system provides the hospitality industr y with a one-stop food safety system that protects food, customers and a business s reputation Digital probes allow for food temperature checks right before ser vice recording and date-stamping temperatures and data Automated sensors provide effor tless monitoring of fridges, freezers and other units Data is stored securely and can be accessed through a user-friendly por tal allowing for full regulator y compliance and traceability with access to repor ts and data at the touch of a screen

or freezer failure or doors left open

Designated managers and super visors have visibility of aler ts corrective actions and user data on site or remotely, providing peace of mind that food safety procedures and processes are being followed

The sensor system will aler t staff in real time where a temperature falls outside predefined

To learn more visit www kelsius com

Products and Services

793 Spirits Co. Holy Island Bloomsbury

Bloomsbur

For

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 award-winning 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 reduce the product’s

Chef's Buyer's Guide

TUGO - Innovative Food Solutions

We’re TUGO, a passionate team of food ser vice fanatics, committed to creating the freshest, most flavourful globally inspired food concepts

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apar t developing food concepts to suit operators across food ser vice

From our vibrant global street food to our hand-stretched fresh dough pizza & authentic corn tor tilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts

We’re

From menu innovation and concept development, through to product training, marketing and sales suppor t We provide the tastiest, most

LittlePod’s Innovative Vanilla Paste in a Tube Popular All Over the World

LittlePod’s innovative vanilla paste in a tube is proving popular in professional kitchens all over the world

Hailed as ‘ a much-needed evolution for the kitchen’ we ’ re preparing to introduce our most-popular product to chefs in China following a successful trip to the Far East

From Tallin to Tokyo those using our versatile vanilla continue to recommend and endorse LittlePod

“We think our products speak for themselves,” said Janet Sawyer MBE BEM, the East Devon-based company ’ s founder and managing director who has been out and about speaking to chefs both at home and abroad in 2024 “We continue to receive recommendations and endorsements from customers all over the world Their comments are wor th more than anything we could say

During a recent trip to Japan, where LittlePod exhibited at FOODEX 2024, Janet renewed acquaintances with Frederik Walther – the Executive Chef at the British Embassy in Tokyo “Frederik said LittlePod’s vanilla paste is an ‘upscale product with a beautiful design and a fantastic stor y ’ ” said Janet “Frederik is recommending our vanilla paste to chefs in Japan ” Janet also met with LittlePod’s distributor in Hong Kong, Frances Ma, who is planning to expand her operation and take our products to China

Frances said, “LittlePod’s vanilla paste resonates with people in the Far East because it is such high quality It is convenient to use and the tube has a cool clean and elegant design LittlePod’s vanilla paste is natural and real This isn’t just another product from off the shelf ”

Closer to home our vanilla paste in a tube continues to prove popular in Europe with Juta Raudnask, a long-time LittlePod retailer in Estonia, amongst those helping us spread the word

“LittlePod’s natural vanilla paste exceeded all our expectations ” said Juta who sells LittlePod’s products at Umami, a gourmet food store in Tallin and Tar tu “It is loved by all kinds of people in Estonia, from families to professional chefs working at

Janet added, “LittlePod’s natural vanilla paste is versatile – it makes using real vanilla so

When LittlePod launched in 2010 we were the first to bring a vanilla paste in a tube to market It has been our most popular product ever since

Bidfood Reveals Its First Group of Listed Suppliers On The Path to Acceleration Through its SME Scheme, Open Doors

After the successful launch of its SME scheme last October, Bidfood, one of the UK’s leading foodser vice providers, is proud to announce the initial group of suppliers selected through the Open Doors Programme

Aimed at small food and beverage suppliers, the Open Doors Programme identifies the most innovative businesses tr ying to establish themselves within the industr y and raises awareness of their products so they can make their mark in wholesale

Despite the recent deceleration in inflation, the share of small businesses aspiring to grow this year has significantly decreased during the last six months Small businesses within the food sector have shown the biggest drop in confidence that their business will grow at more than 70%

As a result, Bidfood’s Open Doors Programme has continued on its mission to unlock the potential of emerging suppliers, suppor ting their development journey, while also providing its customers with first-hand access to some of the most interesting brands out there

Following a three-step development journey to nurture , champion and finally accelerate , the initiative has resulted in seven brands being officially listed with Bidfood along with a selection of their products:

• Bio&Me – A B-cer tified brand, Bio&Me has a range of handy on-the-go porr idges created to suppor t gut health Bio&Me is also par t of the ‘Buy Women Built’ community whic h shines a light on brands built by women

• Boundless ¬– Using act vated ingred ents , Boundless snac ks suppor t gut hea th and are free from the top 14 allergens They're also member s of the ‘Buy Women Built’ community

• Flawsome! – Another B-cer tified brand Flawsome! produces a var iety of juices , sparkling fruit water s and hea th shots made from wonky and surp us fruits

• Ninju – A true kitc hen table star t-up, Ninju s a range of fruit and vegetable-based c hi dren’s dr inks pac kaged in 100% rec yc lable car tons

• OGGS ¬– Offer ing a vegan alternative to eggs OGGS is the th rd B-cer tif ed brand out of the newly listed supplier s and will soon be a par t of the ‘Buy Women Built’ community

• TeaJoy – Designed to ser ve the growing

Sustainable Resources

Foodles Partners with ReFood to Eliminate Unavoidable Waste

As

The

continent Michaël Ormancey, cofounder and co-CEO of Foodles, commented: Since setting up our ser vices in London, we ’ ve seen a variety of companies sign-up to receive daily deliveries We aim to offer complete

The

Elevate Your Space with Floral Image

Salvaging Solar Investments

Versatile and Innovative Labelling Solutions for Hospitality

With the rise in multi-channel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged Without a doubt, amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies

In contrast to traditional labels with a backing paper direct thermal linerless labels are self-adhesive labels which can be applied directly to products or packaging Such labels are supplied with varying levels of adhesion, from high adhesive permanent labels to low adhesive repositionable labels which can be applied to virtually any surface and be removed easily and reapplied without residue

For all linerless media, a key benefit is the reduction in waste With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability

In terms of label size, linerless media is available in a range of widths, enabling businesses to create labels for any product type including larger labels for food deliveries to smaller, more compact beverage labels Equally, variable length linerless labels enable the printing of shorter orders or labels with less information on minimal paper, further promoting efficiency

As demand grows for labelling products in a variety of sectors, international POS hardware solutions provider Star

Micronics has introduced its mC-Label3 and TSP143IVSK printers, designed to print permanent and repositionable labels, food orders, delivery and takeaway labels

The printers respond to the growing requirement for allergy and food labelling clear delivery and takeaway customer order labels, particularly with linerless media Low adhesive, repositionable labels can track an order through the entire preparation process from initial order to delivery, providing the potential for greater order accuracy and efficiency

Thanks to its ability to print on a wide range of liner-free media including low adhesive re-stick labels as well as high adhesive permanent and semi-permanent labels, the Star mC-Label3 printer offers the ideal solution for printing different sized and types of labels from one easy-to-use device This includes variable length food and allergy labels, nutrition information as well as food delivery labels and bag seals from web-based apps or local services

In addition to a range of label printing options including fully adjustable label widths from 25mm to 80mm wide, the mC-Label3 features black mark and GAP sensors Capable of printing traditional liner pre-sized labels, continuous label rolls and receipt paper, the printer is ideal for businesses that use a variety of media or are planning to move from traditional labelling to linerless media in the future

Incredibly user friendly and with paper position, paper width detection and simple drop-in loading different media can be loaded with ease and given its jam free operation reliable printing is ensured Star’s Cloud-based free labelling app offers a wide range of pre-designed label templates whilst the one touch label function allows for storing and printing of up to three label designs

Alternatively, for businesses seeking a compact linerlessonly label and order printing solution the TSP143IVSK boasts optimal versatility and ergonomic design, printing on low tack linerless re-stick media from 40mm to 80mm Moreover the TSP143IVSK benefits from the power cable interface cables and paper guide included at purchase as well as a 4-year warranty as standard

In line with today s multi-channel ordering and printing expectations in hospitality, the mC-Label3 and TSP143IVSK benefit from multiple interfaces for local PC, network, tablet and Cloud connectivity Furthermore, both printers include Ethernet LAN and USB-C connectivity as well as direct sync and charge with supported tablets, together with hub connectivity to connect a scanner or customer display

mC-Label3 additionally features Bluetooth connectivity, whilst the printers equally benefit from a Wireless LAN option with Star’s MCW10 module Star’s CloudPRNT™ technology is included as standard on both models for printing directly from central ordering platforms and websites

With CloudPRNT widely used by hospitality establishments worldwide as part of an online ordering platform or ecommerce solution, Star also provides StarPrinter Online, a fully managed service for businesses to manage the printer estate with minimal set-up time and cost as well as near zero integration For enhanced online visibility of connectivity and print jobs over an entire printer estate, the service additionally offers device management via an online dashboard to provide an overview of all devices and activity including reliable tracking of print jobs with notification of device status changes barcode scans new device connections to a group, etc Additional printers and peripherals can simply be added without the need for server upgrades, further enhancing the versatility of the service

About Star Micronics

With over 75 years in the POS industry and a global presence, Star s strength and success is built upon product innovation alongside established relationships with leading software partners Its experienced technical team boasts in-depth technical and integration expertise to provide unique tailored solutions for an evolving hospitality industry Offering the versatility required to integrate traditional, tablet and cloud-based POS systems, Star ensures successful installation of its products into major hospitality operators as well as smaller independent venues

As a complete point-of-sale hardware solutions provider Star offers a wealth of options including a wide range of unique desktop POS, mobile and self-service terminal printers for printing receipts, tickets and labels from traditional systems, tablets and mobile devices as well as from web and cloud-based apps In particular Star’s compact and versatile cloud solutions are ideal for a variety of applications including Click & Collect food orders, home delivery and online or at table food ordering Additionally, Star provides tablet stands, display stands, barcode scanners and cash management solutions to complete the hardware offering

Hospitality Technology

Address F&B Profitability Before It Takes You Under, says Guestline

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

Technology To Enhance Hotels Sustainability

can really make a difference

Following on to the hotel staff, housekeeping is many times overlooked with teams left to wonder through the hotel looking for rooms to clean

Monitoring “Make Up Room” and “Do Not Disturb” signals (MUR/DND) in a centralised system help increase the overall efficiency as teams can be assigned to those par ts of the hotel that require more immediate attention

Combining this information with room occupancy and access controls enhance guest privacy and provide deeper knowledge of how our hotels work, for example giving information on how much time it takes to clean each room

Another big cost centre control systems help reduce drastically is Maintenance as these solutions allow the use of predictive and preventive

policies Sor ting issues before they become fatal or even before they appear decreases the amount spent in replacing broken units (for example AC units) but also minimizes the risk of refunds to guest because things are not working or because there has been an AC leakage nobody noticed before

A robust long-lasting control system combined with a Building Management System (BMS) that integrates with our hotel’s PMS is vital to get to know how our building operates to optimize all those little things that end up costing several thousand ever y year

These are the type of solutions Zennio develops and delivers in over 100 countries helping hotels all around the world become more efficient and sustainable and suppor ting all projects locally and remotely to make sure ever ything works ever y day

For fur ther information see the adver t on page

Kitchen Equipment and Fit-Out

Focus On Blue Seal's New Induction Technology

Blue Seal Ltd are ver y mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this everchanging food industr y and the cost of gas and electric usage

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones Each hob has the versatility of 3 5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area The induction technolog y is incredibly responsive , with hardened 6mm thick glass cooking surfaces

Blue Seal R&D are conscious of the ever-increasing demand for induction product and we are in the process of launching our new induction- convection ranges, and wok induction hobs

The induction technolog y lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energ y savings and high efficiency

far outweighs the cost of changing the cookware and initial higher cost outlay for the product This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases Induction equipment also avoids the additional ver y costly legislation requirement involved with gas canopy extraction/make up air and interlock systems

When you compare the efficiency of using induction over gas, the induction is at approx 90% efficient compared to approx 45% efficiency for gas This is achieved by the magnetic fields heating up the entire surface of the cookware with vir tually all of the energ y transferred into the pan Where gas disperses the heat, licking around the sides of the cookware more so, losing energ y into the ambient air around the pan

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfor table working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is ver y appealing to an operator The appliances are much safer to use reducing injur y potential as well as being ver y simple to ser vice & maintain

David Chesshire - National Accounts Manager

See the adver t on page 2 for fur ther information

The Importance of Venting Floor Mounted Waste Water Pumping Systems

When designing or installing a commercial kitchen venting the floor mounted waste water pumping system may not be the first thing that is taken into consideration However understanding the impor tance of venting for the effective operation of the pump as well dispersing odours from the tank, is a critical factor for reliability in these situations

As wastewater drains from a sink or appliance the air inside the tank must be released to allow the flow of water into it If the tank is not vented correctly wastewater will be noticeably slower to drain away from sinks and appliances Odours and gurgling noises from equipment and sinks will also occur In these situations, the likelihood is that the pumping system is not properly vented

As the pump operates air needs to be drawn back into the tank so that a par tial vacuum is not created If this is allowed to happen the discharge flow of the pump will be reduced adversely affecting its efficiency

For these reasons all pump tanks need to be fitted with a suitable vent to allow them to breathe in and out Ideally this should be routed to atmosphere external to the building

In cases where the vent outlet can only be sited within the building, a filter must be used to minimise any potential odours escaping from the pump collect-

Two filters are available from Aldermaston based waste water pumping system specialists Pump Technolog y Ltd, the smaller CharcoVent and the larger MicroVent Both contain an activated carbon filter ideal for removing odours

The smaller CharcoVent, which is an easy to replace disposable car tridge should be used on systems that are typically sink only Its vent pipe should be 1 1/4

The larger MicroVent, which features a replaceable cartridge , should be used on systems that have multiple wastewater inlets, or with appliances such as dishwashers Its vent pipe should be 2” to allow the greater airflow Vents should be positioned as far above the collecting tank as practical This improves the life of the filter and its effectiveness and facilitates easy removal of the lid for cleaning and ser vicing It also ensures that, when pumping hot wastewater, any potential condensation will not adversely affect the activated carbon

The specialist team at Pump Technolog y Ltd are always happy to talk with any potential customers who are designing or installing a waste water pumping system and offer help and advice

More information: 0118 9821 555 www pumptechnolog y co uk

Kitchen Equipment and Fit-Out

Stay Cool with Gasket Guy

Temporary Catering Facilities For Events & Kitchen Refurbishments

Kitchen Equipment and Fit-Out

Fridge Seals Direct

Get a Grip on Food Prep with the New Onyx from Williams

Williams has launched the latest versions of its Onyx prep stations, with a sleek new look complementing the innovative features under the hood that deliver energ y efficient performance and ensure food safety

The Onyx prep station combines refrigerated storage beneath a worktop with refrigerated food wells on top –these provide instant access to regularly used fresh ingredients The wells are ergonomically designed to be at the ideal working height and are positioned within easy reach for the chef

The latest model combines practicality and good looks, with newly designed doors made from solid stainless steel featuring full-width integral door handles These provide an easy to use , non-slip grab while being quick to clean, with no dir t traps The generously sized work area makes the Onyx ideal for creating a range of foods including pizza, sandwiches, tapas, salad and desser ts Meanwhile the base of the unit has also been redesigned with a flatter surface making it easier to install transpor t and ser vice

The storage cabinets are designed to hold 1/1GN pans and the Onyx range is available in a choice of sizes from the compact space saving two door model up to the large 1043 litre capacity five door version The ingredient wells are capable of holding a selection of 1/3 and 1/6 GN pans up to four 1/3 pans on the two door model, with the five door model taking twelve , or up to 24 1/6 GN pans

Energ y efficiency is improved by EC (Electrically Commutated) brushless fans, which allow for precise control with reduced power consumption The new Onyx range uses natural hydrocarbon refrigerant which, as well as having low GWP/zero ODP, offers excellent thermodynamic proper ties which fur ther reduce energ y usage

Capable of operating in ambient conditions up to 43°C and constructed from sturdy, food safe stainless

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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• Next-day delivery service

• Discounted prices on large orders

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The impor tance of temperature controlled storage is understood by most within the hospitality and catering sectors, yet it is surprisingly often overlooked when making plans for outdoor events IceBox Refrigerated Trailers provides the perfect solution in such cases by means of our fleet of chiller and freezer trailers Operating one of the largest fleets in the countr y, we ’ re in the perfect position to help you keep your cool when all around is hotting up! Our fleet ranges from midi chillers to extra large freezers with storage capacities ranging from approx 6 to approx 12 cubic metres and covering temperature ranges between -20c and + 10c The ideal mobile temperature controlled storage solution!

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SECURITY

The trailer will be secured in-situ by means of our security devices The entr y doors are lockable and we leave you the key to ensure

The Perfect Refrigeration Solution for Your Outdoor Catering Needs

The Perfect Refrigeration Solution for Your Outdoor Catering Needs

IceBox UK provides the ideal solution to your refrigerated storage requirements when hosting outdoor catering events

Our extensive fleet of chiller and freezer trailers will keep your food and drink at the desired temperature and avoid food spoilage

Trailers are delivered and collected to / from the event / host location by our experienced staff who will situate the trailers in the required location and set them running at your required temperature.

• Nationwide delivery & collection service

• Chiller and freezer trailers available

• Powered by generator or standard wall socket

• Internal racking supplied per your requirements

• Short and long term rental rates available

• Rapid Response™ programme for emergencies

• Account facilities available subject to status

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