CLH Digital - Issue #230

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 230

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Martyn’s Law’ Introduced To Parliament... ...With Sector Calling for “Collaborative Approach”

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UK venues including hospitality venues will soon be required to improve preparedness against attacks and introduce measures to help keep people safe, following the introduction of Martyn’s Law to parliament.

The new legislation, also known as ‘Martyn’s Law’ in tribute of Martyn Hett who was killed alongside 21 others in the 2017 Manchester Arena attack, will make sure venues across the UK must consider the security of the public, and take steps to protect them from harm.

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Hospitality venues that can hold more than 200 people will be required by law to implement procedures that can reduce harm to the public in the event of a terrorist attack.

This, the government says will deliver on its manifesto commitment to strengthen the security of public events as well as the Prime Minister’s personal promise

to Martyn’s mother, Figen Murray, that he would bring in this law.

Under the changes, a new duty will be placed on those responsible for premises and public events, requiring them to take appropriate action to strengthen public safety, with requirements reflecting the size of the venue and the activity taking place.

LONG TIME COMING Home Secretary, Yvette Cooper, said: “Martyn’s Law has been a long time coming. I want to pay tribute to Figen Murray and her campaign team who have tirelessly worked to make this happen.”

(CONTINUED ON PAGE 3)

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CLH DIGITAL

Issue 230

Editor's Viewpoint

Welcome to the latest issue of CLH Digital comes to alcohol and so-called MARTYN’S LAW – A "junk food."

CRUCIAL STEP FORWARD The recent proposals in Scotland to restrict alcohol advertising, FOR PUBLIC SAFETY combined with the UK governThe introduction of Martyn’s Law to Parliament, following Prime Minister Keir Starmer’s pledge to the mother of Manchester bombing victim Martyn Hett, is both a commendable and vital move.

Martyn, along with 21 others, tragically lost their lives in the 2017 Manchester Arena attack, and this legislation is designed to ensure that such horrific events are never repeated. The Prime Minister’s swift action in honouring this pledge deserves recognition, as it demonstrates a clear commitment to public safety and the protection of those visiting venues across the UK. EDITOR

Peter Adams

For the hospitality and licensed on-trade sectors, Martyn’s Law brings a fundamental shift in how we approach security. Venues of all sizes will need to implement detailed risk assessments, introduce counter-terrorism training for staff, and develop action plans to respond to potential threats.

While the importance of these measures cannot be overstated, the implementation of this legislation must be done with a sense of balance—particularly as the hospitality sector continues to grapple with the harsh financial realities of post-pandemic recovery and soaring costs.

It is widely accepted that no price can be placed on public safety, but the reality is that for many operators, the introduction of additional financial burdens could be crippling.

With rising energy bills, business rate issues, and labour shortages already pushing many businesses to the brink, the prospect of further costs related to security measures is daunting.

In my view, the government must consider support packages or relief to help operators meet these new obligations without jeopardising their ability to stay afloat. It is essential that the sector is not left shouldering this burden alone, as the consequences could be devastating for smaller businesses that are already struggling.

On another matter, which I know may earn me my critics, I want to express my concern about the growing trend of restricting advertising and marketing—particularly when it

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ment’s decision to ban junk food advertisements on television before the 9pm watershed, reflect what I see as an alarming drift towards a nanny state. Let me be clear: I fully support healthy diets and responsible consumption, but I also believe in the autonomy of adults to make informed choices.

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Since 1969, when the legal voting age was reduced to 18, society has largely treated individuals as capable of making their own decisions at that age. We trust them to vote, join the military, and, of course, consume alcohol responsibly. While I agree that there should be restrictions on marketing harmful products to children, imposing these limits on adults feels like an infringement on personal freedom.

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In 2019, the Institute of Economic Affairs criticised the UK for being one of the least free countries due to its excessive regulation of alcohol, food, and tobacco—and I can’t help but feel that we are heading further down this path.

EDITOR

My concern is that these measures, under the guise of public health, are often a prelude to further taxation. We’ve seen it before, with taxes on alcohol, cigarettes, and sugary drinks rising steadily.

SALES EXECUTIVES

The creeping advance of soft paternalism is eroding our freedom of choice, with the government dictating what we can eat, drink, and even see advertised on television. These policies may be well-intentioned, but they risk infantilising the very adults we trust to make important decisions in every other area of life.

As we move forward with Martyn’s Law, ensuring the safety of our customers is paramount. But let’s also guard against overreach in other areas—balancing public safety and public freedom must remain at the heart of our decision-making.

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

I can always be contacted at edit@catererlicensee.com

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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, further details can be seen at www.catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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Issue 230

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Martyn’s Law’ Introduced To Parliament... ...With Sector Calling for “Collaborative Approach” (CONTINUED FROM FRONT COVER) “This legislation will strengthen public safety, help protect staff and the public from terrorism and ensure we learn the lessons from the terrible Manchester Arena attack and the inquiry that followed. It is important we now take this forward through Parliament in Martyn’s memory and to help keep people safe.”

SAFER FOR EVERYONE Figen Murray, mother of Martyn Hett, said: “I want to thank everyone who has played a part in getting the bill to this stage, and especially the Prime Minister, who gave me his word that he would act quickly to introduce Martyn’s Law. He said he would act quickly and he has.”

“Today means we are one step closer to making public spaces safer for everyone. It is also hugely important for my family that Martyn’s Law will be on the statute book ahead of the next anniversary of Martyn’s death.”

settings. We must ensure that the balance between heightened security and practical implementation is carefully considered. Key concerns include the operational impact, skillset required of venue operators and the financial implications of enforcing these new safety protocols.”

“While the objectives of Martyn’s Law are commendable, it is essential that the legislation is designed with feasibility and fairness in mind. We urge all stakeholders to engage in a thorough review of the bill as it progresses through the parliamentary process. Our goal is to ensure that the safety enhancements are both effective and manageable for all involved.”

SIGNIFICANT STEP Former counter-terrorism police chief Nick Aldworth welcomed the speed at which the new Government had acted on introducing the Bill to Parliament, calling it a “significant step”.

COLLABORATIVE APPROACH

“It is important that as the law comes into force we continue to listen to security experts and ensure the threshold is set to protect as many people and public venues as possible,” he added.

Kate Nicholls, Chief Executive of UKHospitality, said: “Protecting our staff and customers is a top priority for hospitality businesses and we’ve been pleased to support the Government in the development of Martyn’s Law.

The Home Office has assured businesses will be given time and guidance on the changes once the bill receives Royal Assent.

“I’m pleased that the legislation gives venues in the standard tier the flexibility they need to create bespoke plans to keep people safe.”

“This is crucial because no two venues are the same and everyone will have different requirements to best achieve the aims of this legislation – keeping our staff and customers safe.”

“A collaborative approach between businesses, local authorities and Government has been productive in the development of Martyn’s Law and will remain crucial as businesses work to meet new requirements, especially for those venues in the enhanced tier.”

“I look forward to continue working with the Government and the Security Industry Authority on this critical piece of legislation, both as it goes through Parliament and throughout the process to develop sector-specific guidance.”

FEASIBILITY & FAIRNESS Michael Kill, CEO of the Night Time Industries Association said: “Today’s presentation of Martyn’s Law in Parliament marks a significant milestone, reflecting a seven-year journey led by the unwavering dedication of Figen Murray. As CEO of the Night Time Industries Association, I want to commend Figen for her relentless advocacy in honour of her son, Martyn Hett, and to emphasize both the achievements and challenges that lie ahead.”

“Martyn’s Law aims to bolster safety measures at publicly accessible venues, a goal we wholeheartedly support. However, as we advance, it is crucial to address the proportionality of the proposed measures, within all

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As set out in the bill, those responsible for premises will be required to fulfil necessary but proportionate steps, according to their capacity, to help keep the public safe. This includes a tiered approach, linked to the size of the venue, how many people will be there and the activity taking place, making sure undue burdens are not placed on small businesses.

SANCTIONS FOR BREACHES A standard tier premises will apply to locations with a capacity of more than 200 people but under 800.

These businesses will be asked to undertake simple yet effective activities to put in place procedures to reduce harm to the public in the event of an attack. These could be as simple as training staff to lock doors, close shutters and identify a safe route to cover.

The enhanced tier will apply to premises and events with a capacity of more than 800 individuals, given the devastating impact an attack could have in these spaces. These locations will need to put in place measures such as CCTV or hiring security staff.

The changes could affect an estimated 155,000 smaller businesses with venue capacity of between 200 and 799 people, at an average projected cost of £330 a year, with an estimated 24,000 larger venues, with capacity of 800 and above, possibly subject to the laws and face average costs of around £5,000 a year as a result.

Sanctions for failing to follow the rules could at first include those responsible for venue safety being issued with warnings such as compliance notices where they will be ordered to change or improve procedures.

But this could escalate to punitive penalties for serious breaches.

Navigating A Career In High-End Hospitality 4

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Issue 230

By Jacquie Lutz is Head of Career Services & Industry Relations at Glion Institute of Higher Education https://www.glion.edu/ Prestigious brands, glamorous locations, amazing career opportunities.

There are so many reasons why careers in the luxury hospitality sector are so enthusiastically soughtafter by young talents studying at Glion and elsewhere. Maybe this is your dream destination too? If so, or even if you’re just curious about premium hospitality as a career destination, I hope in this article I can provide you with some useful insights into what it takes to get into – and then thrive within – highend hospitality. Plus I’ll also take a look at the broader luxury sector.

WHAT MAKES LUXURY, LUXURY? What is the definition of luxury? Put simply, there is no single answer to that question, thanks to the incredible variety that exists between our needs and desires as human beings.

For some of us, luxury is as simple as breakfast in bed; for others it’s the luxury of time spent with family and friends away from work or other commitments. For the more ‘traditional’ luxury customers it’s a bit of sparkle and ‘bling’ – a rare and expensive product from a renowned brand.

What is a universal truth is that luxury is not the everyday. If you have the ability to eat at a Michelin-starred restaurant every evening – that isn’t luxury, no matter how good, or expensive, the meals are. Genuine luxury has a rarity, a barrier to entry, that puts it in the realm of the extraordinary.

It’s also true that the notion of luxury is evolving from where it was 10 or 15 years ago. Today, consumer tastes are shifting from luxury in the shape of material things towards luxury in the form of incredible experiences which make people feel special and uniquely privileged.

If anything, this trend has been supercharged by social media channels such as Instagram and TikTok, where people love to share photographs of themselves in amazing places or doing amazing things.

This is, of course, music to the ears of luxury hotel operators, private yacht charter companies, bespoke travel consultancies, and all the other players within the ever-expanding experience economy.

It also provides additional context to one of the more eye-catching recent trends in high-end hotels: the arrival into the sector of brands more associated with the luxury fashion industry, such as Bulgari and Armani, as well as the international luxury houses such as LVMH. Even for physical luxury goods such as watches, the product is now more tightly wrapped in the ethos of the experience. For example, entering many high-end watch boutiques today is more akin to walking through the doors of a private members’ club. It’s an authentic hospitality experience, complete with a complimentary cocktail or glass of Champagne in many cases. No wonder the luxury retail industry has been so keen to poach employees from the hospitality sector in recent years.

WHY CHOOSE A CAREER IN LUXURY HOSPITALITY? Why should an ambitious individual like you be targeting luxury careers as your hospitality employment playground? And where should you be directing your efforts to get hired?

There are several answers to the first question, but in these uncertain times perhaps the most important answer is that it’s a profession with a solid future. The wider luxury industry is known for being recessionproof, and when you couple that with our innate desire to travel and experience new things, then luxury hotels and resorts will only grow in number while also becoming more diverse in the experiences they offer.

Another factor to consider is that luxury hospitality is the perfect career choice if you are a ‘people person’; and especially if you find joy in making others happy. The ability to deliver happiness at a person-to-person level is a major attraction to many who work in hospitality, and not just at the luxury end of the spectrum.

This also protects the business of hospitality from being overwhelmed by technology, and especially artificial intelligence (AI). There’s little

doubt that technology can support the customer service ethos (for example through customer relationship management systems); but a machine cannot come close to replacing genuine face-to-face interactions, or the added value we can bring through creating unique and personalised experiences.

the general manager. It really does work, too: I’ve seen guest comments praising a student on internship for providing an unexpected moment, which have been passed on to me by the hotel GM.

Last but not least, there’s a lot of personal prestige in working for a luxury fashion brand like Louis Vuitton; and the same is true for top luxury hotel brands like Mandarin Oriental, Four Seasons, Peninsula, and others.

What about the hard skills, also referred to as technical skills? Business acumen, strategic thinking, and so on. It’s a tough old world out there, and to be the best you do need a mixture of hard and soft skills. It’s why courses on financial accounting, data analysis, revenue management, corporate finance and similar topics are integrated into the academic portion of our hospitality Bachelor’s degree.

That latter point is also pertinent to the second question on where to target your efforts to find your dream role. My answer is the same as that which I give to Glion students; and it’s to make sure you fit with the brand. Ideally, make sure it’s a brand you are genuinely passionate about, and of which you’re either a customer or would be if money were no object.

That said, the technical skills you’ll need to develop will vary considerably depending on the career path you choose. For example, if you wish to work as a luxury brand manager you will have to understand branding and marketing strategies, trend forecasting and other related disciplines. A lot of these practical insights you will pick up on the job – how well you do so will be reflected in the speed of your career progression.

GETTING A LUXURY CAREER – WHERE TO START?

CAREER PATHS AVAILABLE IN LUXURY HOSPITALITY

I may be biased, but I’d say the best place to start your career in luxury and/or hospitality is at Glion!

On the topic of career success, let’s look at some of the paths to pursue for a luxury hospitality professional.

That may sound flippant, but there’s serious logic behind it, because when I talk to the luxury brands we partner with, they all tell me that they are looking for people who understand what luxury is all about.

They want individuals who have an appreciation for luxury that allows them to see beyond the notions of privilege and to appreciate some of the purer definitions of luxury which I quoted at the start of this piece.

The obvious choices are 5* hotels and high-end restaurants. However, as the worlds of luxury and hospitality increasingly converge, you’ll have opportunities in retail, in private travel, but also the VIP elements in sports. In the latter case, there are certain sports – Formula 1, golf, showjumping, yachting – which are playgrounds for luxury brands and VIP experiences. It’s a massive global marketplace, and one where exquisite hospitality skills are hard currency.

Such notions are at the core of our DNA as a school. However, even if you choose a different institution, or try and get into the industry without a specialised education, there are some ‘table stakes’ you’ll need when it comes to skills and behaviours.

SKILLS NEEDED FOR A CAREER IN LUXURY HOSPITALITY Here I’m going to break down the skills and attributes that will help you navigate a successful career in high-end hospitality. At the top of my list are the soft skills – problem solving, empathy, teamwork, communication, and so on. A major contributing factor in great service is anticipation combined with emotional intelligence and good interpersonal skills.

Can you anticipate a guest’s needs and adapt accordingly? Are they here for a special occasion? What’s their favourite welcome drink? Do they look tired after a long flight, and just want to get to their room as speedily as possible?

In luxury hotels especially, you’ll have more personal license to deliver complimentary treats and unique client experiences without having to consult with line managers first. For those who like this additional responsibility it’s a real perk of the job, since it’s a form of empowerment; making you feel trusted in a way that you won’t always find within a more mass-market brand.

I’m often asked if emotional intelligence is something innate within us or can be learned. I think it’s something we can be born with an amount of – and certainly this provides a head start in a career like luxury hositality. Equally, I believe it can be nurtured and developed with the right education and training.

Another vital attribute to learn is humility. Being able to listen and be humble is extremely important, especially at the outset of your career where you’ll invariably find yourself in entry-level positions (even manager-in-training programs for graduates tend to start people on the ‘shop floor’). Humility is not something that comes to us naturally, and it’s one of the reasons our Bachelor’s degree work placements begin with a stint in an operational role. Learning by doing.

For a global business like hospitality, cultural intelligence and adaptability are also extremely useful soft skills to possess. In a typical international hotel or resort your guests could literally be arriving from anywhere, and while nobody could be expected to learn the intricacies of every culture, there is an onus upon you to be respectful and to try to commit some of the most important cultural characteristics to your memory bank. Here, too, language abilities can be useful. At Glion, we offer language classes as elective courses, and I’d say on average our students speak two or three languages with reasonable fluency.

The final soft skill I want to mention is creativity – or what I prefer to call the ability to conjure the unexpected. I already mentioned the additional freedom to delight a guest that you’ll enjoy working within luxury hospitality; and this is your chance to catch the eye of your manager or

And, as I already mentioned, with the lines increasingly blurring between the worlds of luxury goods and luxury hospitality it’s opening up incredible opportunities to work at what we call the “luxury-hospitality crossroads” – for example, without straying beyond the LVMH group it would be possible to spend part of your career in luxury fashion brands with Louis Vuitton and part in luxury hotels at Cheval Blanc. If luxury is your passion, that’s a pretty exciting prospect.

HOW TO ADVANCE YOUR CAREER IN THE LUXURY HOSPITALITY BUSINESS I wish I had the perfect answer to this question! What I would say is that one secret to success is never to be satisfied with where you are in your career. Always look to progress, to develop, and to learn more. The world is evolving ever more quickly and, as a young person, you will have to evolve with it.

In just the past few years we’ve seen the Covid pandemic usher in huge changes to the way we live, work, and look after ourselves. We can see this in the rise of health and wellness as a personal goal, and in our industry that’s meant a rapid growth in spa and wellness facilities, alongside a movement towards healthier cuisine with often locally-sourced, farm-to-table ingredients. The same is true for the inexorable rise in demand for personalised experiences. If you wish to plot a leadership career in high-end hospitality, it’s imperative that you stay ahead of these industry trends and others.

That’s why this is such an exciting world to get into; because there is so much potential to develop. Luxury customers are always looking for new ideas, enabling them to be among the first to experience something.

We see this with brand collaborations such as Louis Vuitton and Supreme or Omega and Swatch, which sparked frenzies when the product lines went on sale. If luxury brand management is your dream career destination, there’s arguably never been more opportunity to make your mark.

I would also emphasise the value of building your professional network, which you should be looking to accomplish at every step of your career, including during your degree program. This is also why studying at an industry-focused business school like Glion can be so beneficial, as it gives you access to a global alumni community that can be an incredible source of advice, friendship and job opportunities.

Lastly, and perhaps most importantly of all, make sure you’re in a place where you can fall in love with what you do. For most of us, a working career is four decades or more. You simply cannot last the distance if you don’t find enjoyment and inspiration in getting up in the morning to do your job.

That’s really the secret to navigating a career in high-end hospitality: to have the passion that puts a smile on your face every time you step out to deliver amazing client experiences.

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Warm End To August Lifts Drinks Sales Back Into Modest Growth Issue 230

On Premise drinks sales have edged back into year-on-year growth for just the second time in six weeks, CGA by NIQ’s latest Daily Drinks Tracker shows.

The exclusive sales monitor indicates a 1% increase in average sales in managed venues in the seven days to Saturday (31 August) compared to the same week in 2023, partly driven by good weather over the Bank Holiday weekend.

Sales on Bank Holiday Monday (26 August) rose 1% year-on-year, and trading spiked by 10% on Friday (30 August), as sunshine brought people out to beer gardens and terraces. However, sales dipped by 2% the next day, despite the ongoing Premier League matches.

As is usually the case during warm weather, Long Alcoholic Drinks (LAD) cat-

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egories felt the biggest benefit. Beer and cider sales rose by 4% and 5% respectively, but wine and soft drinks were both down by 1%. The spirits category continued a long run of negative numbers, finishing 6% behind the equivalent week last August.

“Although year-on-year growth of 1% may seem modest, but after a gloomy summer it does at least raise hopes of a stronger autumn,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “While many consumers clearly remain hesitant about their spending, a brighter September might help to release some of the pent-up demand for outside drinking. Nevertheless, realterms growth in total sales is likely to stay challenging until consumers’ confidence picks up.”

The Licensed Trade Charity Appoints Its First Director Of Charity Operations The Licensed Trade Charity (LTC) has strengthened its senior leadership team with the appointment of Joby Mortimer as its first Director of Charity Operations.

goals, whilst also ensuring we continue to reach more individuals, who massively need and depend on our support services.”

The senior hire – the first under the stewardship of CEO Chris Welham – will bolster both the revenue-generating arm of the LTC, as well as the charitable fundraising capabilities of the 230-year-old charity, which provides an extensive range of support services to workers across the licensed hospitality and drinks industry.

Commenting on the new role, Mortimer said: “After 28 years of working in the hospitality industry, the chance to work for a charity that does such amazing work, which is very close to my heart and which I have supported for a number of years, was too good an opportunity to pass up; I couldn’t think of a better role, and I am delighted to be joining the LTC.

Mortimer, a seasoned industry figure who has held senior roles at Brakes Group and Budweiser Budvar UK, will report directly to Welham and brings a wealth of commercial and industry experience to the role.

Chris Welham, Licensed Trade Charity CEO, said: “This is a linchpin role which is absolutely central to our operations, our service delivery and frankly, as we continue to build on the vital work of the LTC, our future success. I couldn’t think of a better person to be joining us on this journey, as our first Director of Charity Operations.

“Joby has extensive experience in our industry, an impressive track record of delivering commercial success and, most importantly, is an excellent and values-driven individual who cares passionately about our work. I‘ve absolutely no doubt he will be a huge asset to the LTC, helping us to deliver on our long-term

“The Licensed Trade Charity is a genuine purpose-led organisation full of amazing and dedicated people, delivering such an important resource for so many, so I am excited to have the chance to play a part in building on the fantastic work the charity has done over the past 230 years and continues to do today. Its work has never been more important, and I am looking forward to working with Chris and the extraordinary team to support even more people and to transform more lives.

“The people working in the licenced hospitality sector continue to face increasing pressure and the work of the Licensed Trade Charity is vital in providing practical and financial support so that all of us in society benefit from having hospitality venues in our communities.”

How Can Hospitality Businesses Begin to Prepare for Owen’s Law? 6

CLH DIGITAL

Issue 230

By Kirstie Jones, Head of Client Services and Environmental Health Expert, Navitas Safety https://www.navitassafety.com/ You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to support the campaign, there’s been little discussion about the potential new allergen regulations since late last year.

The push for Owen’s Law began following the tragic death of Owen Carey in 2017. Owen, who had been out celebrating his 18th birthday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described. Despite informing the server of his multiple allergies, including a severe dairy allergy, Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk.

In December, the FSA publicly backed Owen’s family’s petition to make the listing of allergens on menus a legal requirement - but the decision still sits with ministers whether or not to implement these measures.

THE CALL FOR TIGHTENED REGULATIONS WILL ONLY GET STRONGER Fast forward eight months and the spark for change has been renewed, following the inquest of a 13-yearold who died within hours of taking a sip of a Costa Coffee hot chocolate.

The BBC also recently covered a story in which a 17-year-old with a severe peanut allergy spoke out. Max, from Surrey, says the introduction of Owen’s Law will make customers feel safer, and will help with any lack of awareness among restaurant staff in regards to the seriousness of allergies.

With allergies on the rise (in the UK, around 2.4 million people are living with a diagnosed food allergy), it’s likely that ministers will become more and more pressured to take action, which means that while the introduction of Owen’s Law isn’t guaranteed, it is still highly likely that some changes will be made, especially considering that it builds on the existing Natasha’s Law. Not many hospitality businesses currently have allergens written on menus. They rely more on separately prepopulated allergen checkers. But as some changes may be afoot, there is no time like the present to get ready for any changes that may come with Owen’s Law. Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES Now is a good time for businesses to review how allergens are currently identified, documented, and communicated to both staff and customers. A comprehensive and regularly updated allergen checker (matrix)

should be in place; this keeps all menu information together in a single location so staff always know where to find answers to any questions they might receive.

Clear procedures should also be in place for handling and preparing food to avoid cross-contamination.

Kitchens should be organised to ensure allergen-free dishes can be prepared upon request. Having a designated equipment ‘kit’ is best practice for this, as it should be separated and designated for use as you would do to ensure separation of raw food.

REFRESH STAFF TRAINING Make sure any relevant members of staff have completed their Level 2 Food Safety Training, which includes allergen awareness. While there is no specific law on when and how often training should be refreshed, it is recommended that this is done every three years to ensure employees are well-versed with the most up-todate guidance.

In the case of the 13-year-old girl who died after a sip of hot chocolate from Costa, it was brought to light that Costa Coffee allows staff to do online training, with one employee failing the quiz multiple times before passing. Whilst the law requires you to fulfil the requirements of providing training to staff, it’s the adequacy of the training that is important and you must have a means of checking competencies on an ongoing basis.

KEEP MENUS UPDATED Start adapting your menus to include clear written allergen information for each dish (such as recipe specs).

Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-of-house teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file.

BALANCE WRITTEN AND VERBAL COMMUNICATION While Owen’s Law will give customers more control, signage must currently be used to remind customers to inform staff of any allergies. We should not overlook the role of verbal communication in ensuring customer safety, especially when written communication can be misinterpreted or insufficient (i.e. where a customer’s dietary needs are highly specific). Providing verbal confirmation as a double-checking process can give customers more reassurance that they’re being well looked after, and will allow customers and chefs to have more detailed discussions about cooking methods and alternative means of providing allergy-free dishes.

ENGAGE WITH THE CONSULTATION PROCESS It’s likely we’ll hear more about Owen’s Law over the coming months. Alongside the above, it’s important to stay informed with the progress, and where possible, engage with the consultation process.

By being proactive, rather than reactive, businesses can stay ahead of the curve, giving them time to integrate and tweak new practices without the stress of last-minute compliance (which may be the case for their competitors).

Hospitality Action Launches New Step-ByStep Guide To Improve Workforce Wellbeing Hospitality Action has launched a comprehensive new guide, “Next Steps: What the industry can do to improve wellbeing in hospitality”.

Developed in partnership with the fundraising initiative Walk for Wellbeing, the guide is designed to equip hospitality businesses and individuals with effective strategies to enhance employee mental health and wellbeing.

With 76% of hospitality workers reporting mental health challenges in Hospitality Action’s latest survey, the guide addresses the growing concerns within the industry, which have increased in recent years due to the pandemic and the ongoing cost of living crisis.

employees such as tips on promoting a positive work/life balance with wellbeing champions and mental health first-aiders to help create a wellbeing-focused workplace. Additionally, it offers best practices for regularly monitoring and communicating wellbeing through employee check-ins, feedback surveys and open discussions, and encourages teams to support wider wellbeing initiatives like Walk for Wellbeing.

Now in its fifth year, Walk for Wellbeing is a fun, flexible annual event all about taking simple steps towards raising vital funds to support individuals and their families in the hospitality sector who are facing challenging times.

Eight hosted 20km walks will take place in key cities across the UK on Sunday 13 October in London, Oxford, Bath/Bristol, Cardiff, Birmingham, Liverpool, Manchester and Glasgow. Those unable to attend can ‘Walk It Your Way’ anytime between World Mental Health Day on Thursday 10 October and Sunday 27 October at a location and time that suits them best.

Chief Executive at Hospitality Action, Mark Lewis, commented: “Hospitality is a dynamic and exciting industry, but it comes with its own pressures. We want to help employers prioritise the wellbeing of their teams, and this guide offers practical solutions and actionable steps to support employees – which are relatively easy to implement – to create a culture that supports the mental health and wellbeing of all, no matter what area of hospitality they work in.”

The guide is now available through Hospitality Action’s website and provides an essential resource for hospitality employers looking to support their teams.

With effective solutions such as Hospitality Action’s Employee Assistance Programme, which offers 24/7 confidential advice, financial guidance and counselling services, the guide highlights key steps to support

For more information or to download the guide, visit Hospitality Action’s Website, and to register for the walk, please visit www.walkforwellbeing.org

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High Street Closures No Surprise Says CAMRA younger customers drinking less and older customers drinking at home.

Pubs, banks and pharmacies made up half of the closures on Britain’s High Streets in the first six months of this year, according to research from accountancy firm PwC.

Chain restaurants have also seen an increase in net closures, although at half the rate of their worst performance during the pandemic in the first part of 2020.

In the first six months of this year, a total of 6,945 shops belonging to multiples and chains (those with five or more outlets) exited Great Britain’s high streets, shopping centres and retail parks, equivalent to 38 shops per day. This marks a slight rise in closures when compared to the first six months of 2023, when 36 shops closed each day.

Openings also grew slightly, up from 24 to 25 per day. While the uplift in both openings and closures means slightly more churn, it does signal some level of stability for shop vacancies when looking back over the last three years; the net decline has stayed around the 1% mark every six months, suggesting a slow but steady decline in physical outlets as consumers increasingly undertake more transactions online, whether that’s shopping or other service transactions like banking.

The first half of 2024 saw more than two chain pubs close every day, predominantly driven by a number of larger, less well capitalised operators exiting weaker sites.

Pubs have been particularly exposed to energy and labour cost inflation, while at the same time having to contend with lower consumer demand as a result of both the cost-of-living crisis as well as the trend of

Restaurants have been affected by many of the same cost and demand pressures seen by pubs, albeit openings by more successful chains have offset closures by weaker players; in fact some cuisines, such as East Asian, have seen net growth in chain outlets to date this year.

CAMRA Pub and Club Campaigns Director, Gary Timmins said: “Sadly, these figures come as no surprise. CAMRA’s own data shows that while the numbers of pubs lost to redevelopment has slowed slightly in recent years, pub businesses are cycling through owners at a higher rate than ever before. More and more communities are facing shuttered pubs as licensees struggle to stay profitable.

“The upcoming Budget gives the Chancellor opportunity to make a real difference to UK high streets.

Sticking to the Labour manifesto promise to reform Business Rates in England and cutting the draught duty rate on pints in pubs would give pub businesses a much-needed boost, giving communities confidence in the long-term future of their local.”

VisitEngland’s 2024 ROSE Award Winners Announced VisitEngland has revealed this year’s 100 winners of its ROSE Awards.

The ROSE Awards showcase the accommodation providers who give the warmest of welcomes and where the staff provide incredible experiences for their customers irrespective of star rating, style or type of accommodation Tourism is one of England’s largest, most valuable industries, supporting 200,000+ businesses, employing about 2.6 million people and, in 2023, generating £70.5 billion in domestic visitor spending.

VisitEngland Director Andrew Stokes said: “The ROSE Awards recognise the accommodation providers in England who deliver a fantastic welcome, provide outstanding customer service and make magical memories for their visitors. They create the bedrock on which tourists build their holiday memories, encouraging them to discover more of the area and driving tourism spend across local communities.”

“From glamorous glamping to world leading B&Bs, from pubs to holiday parks, farms to rural retreats to

self-catering cottages, there is a place to stay to suit all tastes and budgets in England with the awards highlighting the amazing diversity on offer.”

The ROSE Award winners were nominated by VisitEngland’s quality scheme assessors and selected from assessor comments and online feedback from overseas and domestic visitors. Recipients of the awards include all types of accommodation from B&Bs/guesthouses, self-catering and hotels to parks, glamping sites and hostels and cover a range of ratings from three to five stars, as well as accredited properties.

ROSE Award recipients are all part of the VisitEngland quality schemes and already demonstrate a commitment to delivering excellent service.

The VisitEngland ROSE Awards 2024, now in their eighth year, were presented at an afternoon tea event on Wednesday 11 September at The Post Barn, Old Oxford Road, Newbury, Berkshire.

See the full list of ROSE Award 2024 winners go to https://www.visitbritain.org/business-advice/get-qualityassessed#rose-awards

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Vacancies Fall Below 100,000, But Wage Pressures Remain UKHospitality has urged the Government to introduce business-friendly recruitment measures at the Budget and cautioned against excessive minimum wage increases, as new data from the Office for National Statistics showed that there were 98,000 vacancies in food service and accommodation, falling below 100,000 for the first time since the pandemic.

Vacancies remain 5,000 higher than pre-pandemic levels of 93,000.

Its labour market overview also showed that annual growth in total earnings was 4%.

Kate Nicholls, Chief Executive of UKHospitality, said: “Vacancies finally falling below 100,000 is a positive milestone for the sector, but the overall number remains thousands higher than pre-pandemic levels.

“As a sector we’re continuing to drive down vacancies, but the Government can make that easier in the Budget. Supporting enhanced back-to-work schemes and delivering on the manifesto commitment to reform the Apprenticeship Levy will help the sector recruit and reduce economic inactivity.

“Businesses are also nervously waiting for the Low Pay Commission’s recommendation of next year’s wage rates, particularly as significant increases over recent years means wage costs now represent at least a third of business costs.

“Today’s figures showing that average earnings were 4% higher than a year ago should give pause to the LPC moving too far and too fast with aboveinflation wage increases.

“Businesses have had to shoulder increases of up to 40% in some age bands over the past three years and we must ensure there is no detrimental impact on youth employment as a result of these increases, something the LPC is considering itself.

“Making the tax burden for hospitality businesses more sustainable is essential at this Budget, which is why we’re urging the Chancellor to introduce a lower, permanent and universal hospitality multiplier to avoid a business rates cliff edge that would pile more costs onto an already struggling sector.”

The Licensed Trade Charity Crowns Second LTC Heart Of Hospitality Champion

The Licensed Trade Charity (LTC) has announced the second winner of its LTC Heart of Hospitality award, crowning Tyler Spink, of Eagle Tavern in Witney, this month’s champion.

The LTC Heart of Hospitality award recognises people working in licensed hospitality who always go that extra mile to support their team, customers and community. It has a long-term goal of raising awareness of the challenges faced by hospitality professionals and recognising it as a supportive industry. Through the award, the charity’s aim is to celebrate the individuals who make the industry so special, and spotlight how it’s the people behind the bar that make the venue shine.

This month’s LTC Heart of Hospitality winner, Tyler, was nominated by Hook Norton Brewery for his tireless effort in creating a positive work environment that prioritises staff training and development.

Tyler took over running the Eagle Tavern in Witney, part of Hook Norton Brewery, with his father Paul and brother Zak five years ago. Since taking on the Eagle Tavern, Tyler has gone above and beyond to make the pub a lively local favourite. Key to the great atmosphere of the pub is the positive working environment that

Tyler has nurtured.

Chris Welham, chief executive officer at the LTC, said: “We’re proud of the LTC Heart of Hospitality campaign as we continue to recognise the individuals that work hard behind the scenes to make pubs special. With the challenges facing hospitality venues, we feel that it is vital to acknowledge the brilliant efforts of the people who are doing all they can to make hospitality an even better place to work.

“We’d like to congratulate Tyler on his achievements at the Eagle Tavern, his efforts in making the venue a great place to work and to make his pub a hub for the whole community are an incredible example for the whole sector.

“Through this campaign, we want to shout about the amazing efforts of those working in the sector, to bring joy and inspiration to fellow colleagues. If you know of, or work with someone who consistently goes that extra mile to improve the lives of others, please do nominate them to be a LTC Heart of Hospitality champion – we cannot wait to hear their story.”

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Why Reputation Matters Most For Unlicensed On-Trade Establishments

By Tracey Pankhurst, Senior CX Strategist at Reputation (https://reputation.com) The hospitality industry is facing considerable challenges, with customer numbers steadily declining over recent years. This has hit the unlicensed on-trade sector particularly hard, where cafes, coffee shops and smaller restaurants are seeing fewer customers walk through their doors.

Understandably, a decline in customer numbers puts a significant strain on these businesses.

Footfall has always been critical for unlicensed ontrade establishments. They depend on regular customers and spontaneous visits, which create a community atmosphere that keeps people coming back. However, the pandemic accelerated shifts that were already emerging – like remote working, economic uncertainty and the growing convenience of home delivery. These have all contributed to fewer visits to local coffee shops and small restaurants.

This isn’t just a passing phase, either. It’s part of a broader change in consumer behaviour. In this segment of hospitality, every lost customer can deliver a major blow to the bottom line and businesses rarely have an adequate financial cushion to absorb the impact. In such a challenging landscape, having a strong, well-managed reputation can be the difference between thriving or just getting by.

particularly vulnerable to the adverse effects of declining footfall, requiring them to adopt creative and cost-effective strategies to sustain operations.

and where these conversations are happening. Responding quickly to feedback – whether positive or negative – demonstrates your commitment to improving the customer experience.

UNDERSTAND THE POWER OF REPUTATION

What’s more, responding to negative reviews provides an opportunity to address specific issues early and perhaps turn a dissatisfied customer into a loyal one.

In today’s highly competitive hospitality industry, a strong reputation is one of the most valuable assets a business can have. It not only establishes brand credibility but also supports competitive differentiation and helps attract new customers while retaining loyal ones. However, reputation management is often mistakenly viewed as a reactive measure, activated only in response to a crisis. This approach is no longer fit for purpose.

While it’s true that a single tweet can trigger a digital crisis, businesses must shift their mindset from mere damage control to proactive reputation building. This means ensuring every customer interaction leaves a positive and lasting impression. By consistently delivering experiences that align with their brand promise and leveraging positive feedback, they can build a reputation that withstands crises and drives growth.

MANAGE CUSTOMER FEEDBACK Online reviews routinely influence customer perceptions, shape buying decisions and ultimately affect business performance. Encouraging happy customers to share their positive experiences – whether that’s through online reviews, social media or word-of-mouth – should be a priority.

It’s helpful to make the process of leaving reviews as simple as possible and businesses should consider featuring feedback on their website or social media channels.

Large, licensed venues often have the advantage of bigger marketing budgets and dedicated teams, allowing them to invest heavily in brandbuilding activities and customer engagement that can help them stay competitive and more effectively deal with fluctuations.

Unfortunately, many companies still overlook the importance of responding to these reviews. Engaging with customer feedback is not just a good practice but a vital component of building a strong reputation. Authenticity is key, as customers can easily detect when a business isn’t being genuine. For smaller venues, it’s particularly important to interact with customers in a way that is both thoughtful and personal, ensuring that each engagement feels sincere.

In contrast, unlicensed venues often operate with fewer resources, relying heavily on word-of-mouth and repeat business. This makes them

With the digital world moving as fast as public opinion, it’s important to keep an eye on what people are saying about your business online

MAKE USE OF TECHNOLOGY Contrary to popular belief, marketing and operations professionals within the sector don’t need a huge budget to manage their reputation effectively.

Advancements in technology have made it much easier to keep track of online reviews, understand where your brand is being spoken about online, monitor reputation performance, encourage positive feedback and speed up the process of responding to customer queries.

By streamlining marketing efforts in this way, unlicensed venues can level the playing field and stay on top of reputation management – without overwhelming their teams. When handled correctly, proactive reputation management will drive loyalty and positive word-of-mouth, both of which are invaluable assets for any venue.

PRIORITISE TRUST We can’t come this far without mentioning trust. Trust is at the core of reputation management.

Today’s consumers have countless options at their fingertips and trust is often the deciding factor in where they choose to spend their money.

For the unlicensed on-trade sector, trust is the key to repeat business.

Building trust means consistently meeting - and ideally exceeding – customer expectations at every single interaction. This includes service and product quality, the atmosphere of the venue and how their feedback is handled.

Trust isn’t built overnight. However, by consistently delivering on brand promises, leveraging customer feedback and focusing squarely on the customer experience, unlicensed on-trade establishments can begin to turn the tide in their favour. This is true even in the most challenging of times.

The Ivy Collection Set To Open New Restaurant In Bournemouth This Autumn Bournemouth is set to welcome a dazzling new addition to its dining scene, in November, as The Ivy Collection prepares to open its 42nd restaurant in the heart of the seaside town, bringing its signature blend of high-quality food, exceptional service, and an all-day dining experience that locals and visitors alike will cherish.

Located by Bournemouth Square, just a stone’s throw from the town’s iconic golden sands, The Ivy Bournemouth Brasserie will offer something special every day of the week. From early morning breakfasts to late-night cocktails, the restaurant will provide a warm and welcoming atmosphere for up to 208 guests.

For those seeking a helping of British sun, The Ivy Bournemouth Brasserie also features new outside terrace for 50 guests, making it the perfect spot for everything from special occasions to festive events.

The Ivy Bournemouth Brasserie will contribute to the local community by creating 120 jobs in Bournemouth’s hospitality sector.

At the helm of this new venture will be General Manager Barnaby Harris-Reid, who brings expertise from The Ivy Chichester, and Head Chef Romuald Richomme.

Laura Mills, Managing Director of The Ivy Collection, commented on the opening, “We’re excited to bring The Ivy experience to the stunning seaside town of Bournemouth. With it’s close-knit community and iconic coastal location, it makes for the perfect spot for our next restaurant. The team can’t wait to open the doors ahead of the festive season and delight Bournemouth residents with our unrivalled Ivy service and exceptional, seasonal dishes.”

Majority Of Consumers Support New Tipping Act With less than one month to go until the Tipping Act comes into effect on 1 October, RSM UK’s Consumer Outlook shows that the majority of consumers believe tips should go to staff.

RSM UK’s survey of 2,000 consumers found that 80% of consumers think that 100% of tips and service charges should go to staff. Despite this, only a fifth (20%) believe that hospitality staff receive 100% of the tips from customers, which will no longer be permitted under the Employment (Allocation of Tips) Act 2023. The Act will make it unlawful for businesses to hold back service charges from their employees, ensuring they receive all of the tips they have earned within one month of them being collected.

This is expected to benefit two million workers, who are set to take home an estimated £200m more.

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “It’s encouraging to see consumers believe that hospitality staff should be

rewarded for their hard work rather than losing out on their tips, and this new legislation will ensure that happens.

“The leisure and hospitality sector has been plagued by labour shortages, resulting in fierce competition for the very best staff. With the fairer distribution of tips, combined with recent National Minimum Wage increases, this will hopefully help to make the leisure and hospitality industry a more attractive place to work.”

Charlie Barnes, director and head of employment legal services at RSM UK, added: “The clock is ticking until the new tipping legislation comes into play; businesses are advised not to wait until the 1 October and to begin following the requirements now to avoid getting tripped up. Failure to do so will expose employers to employment claims, requiring them to redistribute the tips fairly to all impacted workers and pay compensation of up to £5,000 per employee.”

UKHospitality Calls For Permanent, Lower Hospitality Multiplier To Avoid Business Rates Cliff Edge Issue 230

UKHospitality is calling for an urgent solution to avoid sky-rocketing business rates bills for thousands of hospitality businesses in April 2025.

With current business rates relief set to end on 31 March next year, the Chancellor must act to ensure already cash-strapped hospitality businesses aren’t left facing the prospect of their business rates bills increasing by tens of thousands of pounds, UKHospitality said in its Budget submission.

For example, a pub with a rateable value of £80,000 could see its rates increase by almost £33,000, if relief were to end.

A permanent, lower and universal hospitality multiplier would begin to deliver the Government’s manifesto commitment to rebalance the broken business rates system and is backed by the Hospitality Sector Council, made up of experts from across the sector.

Kate Nicholls, Chief Executive of UKHospitality, said: “It’s imperative that the Government addresses the looming business rates cliff edge at the upcoming Budget, as the sector’s ability to both survive and thrive depends on it.

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“This is a sector that has shouldered an enormous amount of cost over the past four years and should be supported to realise its potential to generate significant growth in communities the length and breadth of the UK. “It should be suitably supported and invested in, not shackled by dangerously high business rates and other taxes. I would urge the Chancellor to act in the interests of hospitality businesses, its employees and the communities they serve on 30 October.”

IN ITS BUDGET SUBMISSION, UKHOSPITALITY IS ASKING THE CHANCELLOR TO: • Deliver its manifesto promise to rebalance the business rates system through a lower, permanent and universal hospitality business rates multiplier.

• Support enhanced back-to-work schemes and reform of the Apprenticeship Levy to help reduce economic inactivity and improve social mobility across hospitality.

“A new, lower multiplier for all hospitality businesses would begin to rebalance a broken system that is weighted against bricks and mortar businesses, and a permanent solution would provide some certainty and stability for businesses that desperately need it.

• Promote growth by unlocking the commercial planning system, including fast-track planning approvals.

“Without action, venues will be placed under yet more strain, giving them no choice but to divert funds that could be spent on investment and growth into paying the bills.

• Support green investment in the sector by reforming investment credits so they can be offset against employment taxes, rather than corporation taxes.

“While we recognise the financial challenges the new Government faces, it would be frankly irresponsible not to support a sector that generates £140 billion in revenue every year and employs more than 3.5 million people.

• Reform VAT for the sector to bring it in line with European rivals, making British tourism competitive, stimulating demand, creating new jobs and allowing businesses to reinvest.

• Reduce employer National Insurance Contributions to support businesses increasing wages.

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How Will the New Tipping Act Balance Employee Rights and Employer Benefits?

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Issue 230

October will see the implementation of the long-awaited new tipping legislation, designed to promote fairness and transparency in workplace tipping practices. As a result, more and more businesses are starting to consider the benefits of implementing a tronc scheme as part of their strategy for managing tips.

Commenting on some of the common challenges faced by hospitality workers, Mark says, “We have seen instances where there is a complete lack of transparency regarding the tipping policy and practice in place, with workers having no understanding of how tips are dealt with. We have also seen tips used to subsidise employers cashflow positions and employers negotiating with employees to vary their salaried contracts in return for a share of tips.”

Mark Taylor, Partner and Head of Buzzacott’s Troncmaster Services team and ex-HMRC comments.

Speaking about what hospitality businesses can do in advance of October, Mark says, “Organisations must now have a tipping policy in place by law, so it is important to ensure it is fit for purpose and conforms with both the Tipping Act and the underlying Code of Practice. Tips can still be distributed through a tronc scheme, thus ensuring they secure NIC exemption, and by using an external independent tronc operator, such as Buzzacott, provided it is fair to do so, allows an employer to meet the new legislative requirements.”

“From 1st October, all organisations must establish a clear tipping policy that is readily accessible to all workers. It must outline the company’s stance on tips, how they are collected, and how they are then shared with workers. Tips will no longer be the legal property of the employer and will legally belong to workers. The employer will essentially be a collection agent on behalf of their staff.”

“Employers will have to comply with several new rules – one of which is that they can’t hold onto tips, they must be passed on by the end of the following month. The total amount of tips received from customers must be passed on to workers, so no charges such as debit/credit card processing fees can be deducted by the employer.”

Regarding the new rights of employees, Mark says, “Under the new legislation, workers will have the legal right to raise their concerns if they believe that their employer’s handling of tips is not fair or transparent.

Choosing Buzzacott as an external troncmaster with up-to-date knowledge of all the requirements of the Tipping Act and will ensure your business stays compliant. Additionally, our experience and understanding of operating tronc schemes without employer interference or influence allows us to fully meet HMRC's criteria in securing NIC exemption, meaning workers take home more of their hard-earned tips".

“Many employers are failing to take advantage of the NIC exemption status a tronc scheme brings, and are potentially missing out on huge savings. Without a tronc scheme, hospitality businesses might be unnecessarily increasing their HMRC exposure, which could otherwise be alleviated through proper management of tips.”

Warwickshire Hotel Partners With Care Service To Offer Dementia Friendly Experience

To mark World Alzheimer’s Month and with statistics showing that demand for dementia friendly travel is rising significantly, a Warwickshire hotel has taken proactive steps to become a dementiafriendly destination – as scientists predict that by 2050, about 153 million people worldwide will be living with dementia.

THE GUIDE PROVIDES ACTIONABLE RECOMMENDATIONS FOR CREATING A DEMENTIAFRIENDLY ENVIRONMENT AND EMPHASISES SEVERAL KEY AREAS, SUCH AS:

Acknowledging the unique needs of travellers with dementia and their caregivers travelling in support, Billesley Manor Hotel and Spa, near Stratford-upon-Avon has introduced a comprehensive staff training programme designed to equip team members with the knowledge and skills necessary to support these guests.

• Importance of good lighting

The move comes following an incident at the hotel which saw a guest with dementia wandering out of their bedroom in the middle of the night. Despite the guest being guided back to their room safely without issue, the hotel recognised that, for all hotel staff to know how to react in this sort of scenario and to provide appropriate support and assistance, widespread training would be needed.

• Managing excess noise • Safer flooring choices • Using contrasting colours • Managing reflections • Effective signage • Thoughtful furniture choices • Gardens and outdoor areas • Additional considerations

This saw Billesley Manor partner with New Age Care, a Midlandsbased home care service, to carry out staff training and produce a guide for other hotels to follow.

we wanted to take steps to ensure as many people in our team as possible would know how to react, which has seen us start rolling out training across the team to ensure all staff know how to react appropriately.”

Commenting on the decision to be more dementia friendly, Stephen Fearnley, General Manager at Billesley Manor, said: “A guest with dementia recently went wandering in the night, and while they were well looked after by the night staff, who were able to safely steer them back to their room, we realised that with a growing number of people living with dementia, incidents of this nature were only set to rise. So

The training, which was delivered by New Age Care, covers everything from understanding dementia to practical communication strategies, with the aim of ensuring all guests are treated with the utmost respect and care. As part of the training, the care team at New Age Care have subsequently produced a ‘Dementia Friendly Hotel Guide’ to help enhance dementia-friendly practices throughout theindustry.

Commenting on the dementia guidance, Samantha Whittaker, Director at New Age Care, said: “With more and more people set to be diagnosed in the coming years as our ageing population increases, the need for dementia friendly travel destinations will grow with it.

Collaborating with Billesley Manor has been an incredible opportunity to broaden awareness of how to support people living with dementia.

Our ultimate aim is to make every social interaction as safe and comfortable as possible, and by sharing our ‘Dementia Friendly Hotel Guide’ with others, we hope to inspire other hotels to follow suit, creating a more inclusive hospitality industry.”

Live Entertainment Can Enhance The Customer Experience, Motivate Staff and Maintain Good Customer Retention If you want to introduce live entertainment, or you’re looking to increase the bookings you currently have but are unsure how to utilise live entertainment in the best way, we have some top tips you can use in your venue to make the most of the easy booking processes and the incredible talent available. Why not try introducing the likes of a music quiz where you can test your customers music knowledge and present a special prize for the winning team!

You can take advantage of local talent by bringing in local bands and artists to perform within your venue. This also gives those artists the opportunity to showcase their talents. But why let the talented bunch have all the fun?

Karaoke has increased in popularity over the years as it gives your customers the chance to sing their favourite songs- whether they can sing or not!

But live entertainment can go further than bands or singers, you could even

consider hosting comedy shows by inviting local comedians to perform standup routines and get your customers giggling.

When you purchase a license with TheMusicLicence, you are directly supporting the artists, composers, and producers who dedicate their time and creativity to crafting the music we know and love. The royalties the artists receive from having their music played allows us to continue supporting the music industry.

If you require a music licence, or want to increase your current usage, head to our website or call us on 0800 015 5937 (8am to 6pm Monday to Thursday and 8am to 3pm Friday). www.pplprs.co.uk/get-themusiclicence/

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SNP Announce Review to Limit Alcohol Marketing The SNP Government has called on experts to study the impact of banning alcohol- marketing such as branded pint glasses, umbrellas, and T-shirts in a bid to tackle alcohol related deaths.

Health Secretary Neil Gray told MSPs on Thursday that Public Health Scotland will look into reducing alcohol marketing to stop people from developing drinking problems However, Mr Gray also announced that plans for a second consultation on alcohol marketing restrictions are to be further delayed pending an evidence review by Public Health Scotland, saying “It is clear that steps to reduce alcohol harm are vital to supporting good public health and to reduce alcohol specific deaths.

“It is therefore vital that we are clear on the evidence and that proposals would be effective, that action to reduce alcohol harm supports good public health and would reduce alcohol specific deaths, and that decisions we take are led by evidence, balanced with the potential impact on the wider economy.”

“Therefore I will commission Public Health Scotland to carry out a review of the evidence on the range of options to reduce exposure to alcohol marketing, to help us in this aim.”

Responding to the announcement, Alcohol Focus Scotland said it is deeply disappointed by this announce-

ment which, it says, confirms that it will now be impossible for the Scottish Government to fulfil it’s commitment to legislate to protect children and young people from pervasive alcohol marketing during the course of this parliament.

Laura Mahon, Deputy CEO of Alcohol Focus Scotland said: “This week saw the publication of figures showing a 15 year high in alcohol specific deaths. 1,277 of our fellow Scots died last year due to alcohol alone, more than died due to all other drugs combined.”

“Yet staggeringly, this figure is only the tip of the iceberg, with more than twice as many likely to have died from other alcohol related causes including cancers, cardiovascular disease, accidents, violence and suicide.”

“Despite the Scottish Government itself declaring alcohol a public health emergency more than two years ago, and the scale of that emergency only increasing, we simply have not seen an emergency response.”

CAMRA Chief Executive Tom Stainer said: “We need to avoid a return to the Scottish Government’s previous heavy-handed plans which risked demonising the vast majority of those who consume alcohol responsibly, damaging the viability of small, local pubs which are a vital part of our social fabric, and stopping small and independent breweries and cider producers bring products to market which improves consumer choice of quality, distinctive and local beer and cider.”

“Whilst we absolutely accept the need to reduce the number of deaths from alcohol in Scotland, ministers need to make sure that they don’t try and force through the draconian proposals of the past and avoid giving the impression that moderate consumption of lower abv drinks like beer in community pubs is driving this tragic trend, as this is not the case.”

Holiday Operator Supports Armed Forces Charity With Complimentary Family Stays Much-needed family breaks have been provided by a holiday and residential park provider as it partners with the charity ‘Give Us Time’, to support the work of service men and women throughout the UK. Meadow Bay Villages has donated complimentary holidays to service families throughout 2024, to offer a moment of respite and an invaluable opportunity for families to reconnect, strengthen their bonds, and create lasting memories.

To date, 32 holidays have been donated by Meadow Bay Villages with families enjoying breaks at its Hayling Island Holiday Park in Hampshire and Billing Aquadrome in Northampton.

Holidays being provided are across the company’s accommodation offering, including brand new gold standard caravans.

Meadow Bay Villages CEO, Geoffrey Smith, said: “The Meadow Bay Villages team is deeply honoured to announce our partnership with the “Give Us Time” charity. Through this collaboration, we eagerly anticipate welcoming families supported by “Give Us Time” to enjoy much-needed holiday breaks. These moments of respite provide an invaluable opportunity for families to reconnect, strengthen their bonds, and create lasting memories.

We take immense pride in contributing to the well-being and happiness of these deserving families. Our partnership with “Give Us Time” reflects our profound gratitude and recognition of the sacrifices made by service families for our nation. Meadow Bay Villages is committed to supporting their well-being and honouring their dedication.”

One family which has benefited from this initiative is Dan and Jenny Crabb, who between them have five

children ranging in ages from 1 to 13. The Crabb family recently enjoyed a break at Meadow Bay’s Billing Aquadrome Holiday Park in Northamptonshire. Dan is a Petty Officer in the Navy where he has served over 11 years. He is currently away on deployment until December.

Jenny Crabb said: “I’d like to say a huge thank you for allowing us the time to spend together before Dan embarked on his next six-month deployment.

Dan is on a limited contact deployment and this is very hard on the children.

“Dan and I married in 2021 just two weeks before he left on a seven month tour with CSG on the Queen Elizabeth. We had booked a holiday at Billing Aquadrome at that time but like many things, it got cancelled due to the global pandemic.

“This is Dan’s first deployment since we had Maddison who is only one and the third for Evelynn who is now five. It never gets any easier, even for the older children, so this support from Give Us Time, together with Billing Aquadrome has been invaluable and we really do appreciate the time it has given us as a family to spend together. Caravans have come a very long way since I last stayed in one and we loved our stay so much that I decided to go again in August with just me and the kids.”

Alex Youngs, Give Us Time, Operations Director, said: “We’re thrilled that Meadow Bay Village has joined Give Us Time as a charity partner. The growing number of families joining us this year shows how essential these getaways are in allowing Armed Forces’ families to spend time away together and create lasting memories. We’re sure that families will thoroughly enjoy all the opportunities Meadow Bay Village offers to spend time together away from the stresses of everyday military life.”

Hot Off The Apple Cider Press: Britain’s Cider Sales In 2024 With price-conscious consumers increasingly attracted by the value of longer serves, cider brands and operators have some excellent opportunities for more growth across Britain’s On Premise.

bars, and by 5.4% in both hotels and restaurants. These wins, driven by RoS, emphasise the opportunity to reach cider drinkers outside of their usual venues.

Pinpointing the latest market trends and consumer behaviours will be key to success, and data from CGA by NIQ’s On Premise Measurement (OPM) and On Premise User Survey (OPUS) deliver the expert insights that all stakeholders need. Here are five of the top takeaways from the latest research.

4 - INDEPENDENT SECTOR VITAL DESPITE CLOSURES The Hospitality Market Monitor from CGA and AlixPartners has tracked a steady decline in independent pubs and bars since the start of the COVID-19 pandemic. Nevertheless, free trade outlets attract 43.5% of cider volumes, and draft has gained 8.0% in sales here year-on-year— double the 4.1% increase in managed outlets.

1- DRAFT TAKES SHARE FROM PACKAGED Draft cider has steadily taken share from packaged products in recent years, and it has gained another 1.3 percentage points over the last 12 months, thanks to a much higher Return on Sale (RoS), and despite increased distribution for bottles and cans.

2 - ONGOING PREMIUMISATION With just over half (53%) of total sales by volume, standard cider still dominates the market. But the premium segment has been building its share lately, outperforming the category as a whole. This reflects consumers’ increasing preference for buying fewer but higher quality drinks in the On Premise, and their willingness to pay extra for a good experience, even when their spending is tight.

5 - BRAND LOYALTY STILL STRONG 3 - GROWTH IN BARS, RESTAURANTS AND HOTELS Pubs remain cider’s most important channel by some distance, with nearly two thirds (63.9%) of all volumes.

However, both draft and packaged cider have made notable gains in non-traditional outlets, with draft volumes rising by 9.2% year-on-year in

Cider is one of the On Premise’s most brand-loyal drinks categories.

OPUS data shows three quarters (76%) of cider consumers specify a brand when they order—5 percentage points more than the average consumer. Well over a third (38.4%) of purchasing decisions are influenced by the availability of favourite brands, making it a more significant driver than value (37.8%) and quality (32.2%). With loyalty so important, suppliers need to ensure the right cider brands are stocked in the right outlets.

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Nearly HALF of England’s SMEs Don’t Know That Simpler Recycling Will Impact Their Business, According to New Biffa Survey Nearly half (42%) of SMEs in England don’t know that upcoming Simpler Recycling legislation will impact their business, according to a new survey from waste management experts Biffa.

SMEs will face extra challenges from the scheme compared to corporate businesses – like finding space for new bins, separating all recycling into material type and training staff – compounded by the risk of a fine if not implemented. For many, it will be the first time doing so.

That said, 58% of English SMEs do believe Simpler Recycling will affect their business. When it comes to wider UK policies, affected SMEs anticipate Extended Producer Responsibility (53%), Digital Waste Tracking (52%) and the existing Plastic Packaging Tax (51%) having the greatest impact.

It comes as SMEs report sustainability being a greater business priority in 2024 compared to last year – the third highest (36%) following cost efficiency (45%) and revenue growth (39%). When Biffa issued a similar survey in 2023, sustainability was the lowest priority for small businesses.

What’s more, four in five (80%) see waste management and recycling as important to sustainability, with three in 10 (29%) saying the two are ‘very important’.

They prevalently measure and report on the reduction of general waste (67%) in their efforts to be more sustainable – a significant rise on 39% last year. SMEs are also vigilant on the recyclability of products and packaging they purchase or produce (60%). Perceptions from customers or employees also matter, as over half (56%) track this compared to just a fifth (22%) last year.

In fact, nine in 10 (91%) SMEs have a formal sustainability strategy either in place, planned or in progress.

Four in five (82%) also say their business is focused on being part of Britain’s circular economy – compared to just half (52%) in 2023 – but, crucially, nearly all (98%) say that more support is needed for their business to be sustainable.

Financial incentives (42%) are the type of support SMEs need most in order to be sustainable. That’s understandable given that – as in 2023 – the cost (45%) of making changes is their biggest barrier to sustainability, followed by increased expenses of products and or services (38%). Monetary concerns are compounded by a lack of clarity on sustainability metrics (30%).

Two-fifths (42%) of SMEs seek advice on the best options available. They also want to find new ways to be sustainable, desiring investment in innovation and technology (39%), product life cycle, and circular supply chain analysis (37%).

Commenting on the findings, Maxine Mayhew, Chief Operating Officer – Specialist Services and Collections, Biffa, said: “Being more sustainable is not always simple or cost-free, but more SME decision makers are prioritising sustainability than ever.

Our research shows that small and medium sized businesses are capable and motivated to make positive change.

“This change and growing commitment to sustainability, through what have been incredibly tough trading conditions for many, has not been driven by government regulation alone. SMEs are not currently mandated to have a sustainability strategy; businesses have taken the initiative to drive change. They want to do their part in tackling climate change because it is important to them, their customers, and their colleagues.

“Our sector has a duty to help SMEs by providing clarity and guidance around waste legislation. We’re committed to supporting businesses through this period of policy change, so their waste management remains compliant and cost-effective.

“Working together – with the waste industry and across the supply chain – will be crucial for SMEs going forward to reduce waste and recycle more. As will stable legislation, which will give businesses confidence to invest further in sustainability.”

For more information on SME attitudes towards the circular economy, sustainability and recycling, visit: https://www.biffa.co.uk/biffa-insights/Biffa-SME-sustainability-survey-report or see the advert on page 6.

New Brigg Pub Gets £227,000 Makeover The Britannia Inn on Wrawby Street in Brigg has reopened following a major investment of £227,000. The pub is part of Proper Pubs – the award-winning community wet-led operator division of Admiral Taverns – which has more than 200 pubs across England, Scotland and Wales.

The pub has undergone a complete transformation including new furniture, fixtures and fittings throughout as well as a new bar area and games room boasting pool tables and darts boards. Outside, the pub features a newly renovated, decked beer garden complete with an outdoor television for customers to enjoy.

To celebrate the reopening, customers were treated to a prosecco reception followed by a live performance from local singer, Sean Jackson.

The Britannia Inn offers a wide range of drinks offers, including Wine Wednesday, where customers can get £2 off a bottle, Fizz Friday, offering customers a bottle of fizz for £10, along with cocktails, bottle and shot deals throughout the week.

Cathryn Rushton, Operator of the Britannia Inn, said: “We had a great opening weekend! It was fantastic to celebrate opening night with the whole team as well as with both old and new customers. We have already

received an amazing welcome from the whole community, and we can’t wait for what’s to come.

I would like to thank our brilliant staff and the team at Proper Pubs who have been working tirelessly to ensure the pub was in excellent condition in time to welcome visitors.”

On top of the fantastic drinks selection, The Britannia Inn runs a busy schedule of entertainment including regular karaoke, live music, quiz nights and DJ sets as well as hosting regular pool and darts teams.

Going forward, Cathryn hopes to run a series of fundraising events for causes that are meaningful to the local community and is always open to suggestions from customers.

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Britannia Inn looks absolutely brilliant and it was great to see how successful opening night was – Cathryn and the whole team have been phenomenal throughout this whole process.

On behalf of the Proper Pubs team, we would like to wish our community hero, Cathryn, every success in making the Britannia Inn a fantastic hub of the community.”

Boost Your Team’s Skills: Invest in Essential Safety Training Introducing the Navitas Safety Shop, your one-stop destination for comprehensive online safety training. With essential courses in Food Safety, Health & Safety, and Fire Safety, Navitas Safety ensures your team is equipped with the knowledge needed to maintain a safe and compliant workplace.

Take advantage of our introductory offer of 30% off all courses until September 30th, with courses starting at just £8.40 and 12 months of access included. This limited-time promotion is the perfect opportunity to invest in your team’s skills without breaking the bank.

In the hospitality industry, staff turnover and seasonal employees can disrupt safety practices. Navitas Safety offers flexible, CPD-accredited, and EHO-approved training that can be quickly implemented for new hires, ensuring even temporary staff receive essential training. Our role-based packages cater to diverse hotel roles, from kitchen staff to management, ensuring consistent safety standards across your team, regardless of tenure.

In today’s regulated environment, staying on top of safety protocols is more important than ever. By choosing the Navitas Safety Shop, you’re taking a proactive step towards ensuring a safe and productive workplace. Our easy-to-navigate platform and comprehensive courses make it simple to get the training you need when you need it.

By choosing Navitas Safety, you’re ensuring compliance across your entire workforce, reducing the risks associated with turnover. This proactive approach not only enhances workplace safety but also provides peace of mind, knowing your team is always prepared.

Explore our courses today at shop.navitassafety.com Navitas Safety is a leading safety solutions provider supporting over 15,000 organisations globally. From cutting-edge digital food safety and health and safety management software, to elite training programs, and a team of expert safety consultants, we’re here to make safety simple. Find out more at navitassafety.com

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Issue 230

UKHospitality Responds To London Assembly Inquiry Into The Night-Time Economy UKHospitality recently shared insight with the Economy, Culture and Skills Committee to encourage action to support London’s nighttime economy Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality and leisure businesses are central pillars of London’s late-night economy, with the hospitality sector being the city’s second largest employer with almost 600,000 employees – many of these working at night.

“Following the effects of the pandemic, the Mayor and Night Czar have taken positive action to help London’s late-night economy recover; however, the sector remains in a precarious position. Businesses are continuing to contend with higher costs, fiscal and regulatory roadblocks and a decline in consumer confidence, which all present significant barriers to growth.

“Licensing issues across certain London boroughs have held back the Mayor’s plans for a 24-hour London, with some of the capital’s

most densely visited areas, such as Westminster, facing regressive policies that set stringent limits on late-night trading hours. This significantly curtails venues’ ability to match customer expectations compared to other UK and international cities.

“Late-night operators have also reported increased crime outside their venues, with some businesses making significant investments in security to protect employees and guests, both in and outside their venues, which has taken a toll on costs, as well as affecting customer confidence and staff safety.

“To help tackle these concerns, it’s crucial that the Greater London Authority prioritises aligning areas where restrictive operating environments exist with the shared vision for a 24-hour London, to help encourage the growth and development of London’s late-night industry. We also urge the GLA to enhance current work with police and businesses to address street crime in late-night hotspots, to protect London’s reputation as a first-class leisure destination.”

Lake District Spa First In Cumbria And North West To Win ‘Five Bubble Luxury’ Status A spa hotel resort on the shores of Windermere is the first in Cumbria and North West England to be awarded a nationally recognised accolade for the provision and excellence of its spa services.

the adjudication process, making the hotel one of a select band of only 20 spa venues in England to achieve the top Five Bubble Luxury status.

Low Wood Bay Resort & Spa has attained the prestigious ‘Five Bubble Luxury’ standard, the highest rating from the Good Spa Guide.

It also achieved a 100% score for both fitness and sports facilities and sustainability, thanks in part to its on-site watersports centre and the use of hydropower to generate a significant part of its own electricity.

It is the equivalent of a 5-star hotel accreditation in terms of excellence in the spa industry and puts the English Lakes Hotels venue amongst the best spas in the UK. Inspectors examined the standards of spa facilities and services in fine detail, as well as judging the performance of the spa team, venue cleanliness, accessibility, restaurant and dining facilities and stand-out features.

The Low Wood Bay spa team achieved an overall score of 98% in

English Lakes Hotels Group Operations Director Michael Kay explains: “The criteria to qualify for one of the industry’s highest accreditations is both extensive and demanding, but it accurately reflects our standing amongst other world class resorts and spas.

“The accolade is a credit to the efforts of all of our teams, not just over the two-day assessment, but over months and years of aspiring to be the best and to offer our guests and clients the ultimate in spa and wellbeing experiences.”

Find Out How the Simpler Recycling Legislation Will Affect Your Business As the hospitality sector braces for the upcoming Simpler Recycling Legislation, which will take effect on March 31, 2025, it’s crucial to partner with a waste management provider that not only ensures compliance but also enhances your operational efficiency and sustainability. Fresh Start Waste Services is that partner, deeply embedded in the hospitality industry and committed to driving your business forward.

The new legislation appears to mandate that the vast majority of hospitality premises must have a minimum of Glass, Food, and Dry Mixed Recycling alongside their General Waste services. This will be a significant adjustment for many businesses, as the requirement will apply to all businesses, hospitals, and schools. At Fresh Start, we are here to help you navigate this transition smoothly, ensuring that your operations are fully compliant by the deadline.

We understand the unique challenges faced by caterers and licensees in managing waste. Our tailored solutions are designed to simplify your operations while maximizing recycling efforts. We don’t just collect waste—we innovate the process using split body vehicles and making it easier for your business to meet and exceed the new regulatory requirements.

Our dedication to the hospitality sector is evident in our strategic partnerships, like the one we have with Too Good To Go. This collaboration is part of our 360-degree approach to food recycling, where edible food finds new homes through the app, and inedible waste is efficiently processed through our specialised bins. This not only reduces waste but also aligns with your business’s sustainability goals. Additionally we proudly support Hospitality Action, reflecting our commitment to the well-being of those who work in the hospitality industry. Our involvement with this charity is just one of the many ways we give back to the sector that we’re so deeply connected to.

Fresh Start Waste Services also operates its own sorting facility just five miles from central Manchester, ensuring that the waste we collect never travels beyond the North West region. This local focus minimises your carbon footprint and supports the community where you do business.

Partnering with Fresh Start means more than just compliance—it’s about embracing innovation, sustainability, and operational excellence. As the March 2025 deadline approaches, ensure your business is ready to meet the new recycling standards by choosing a partner who is as committed to your success as you are. Contact our Sales & Marketing Director Sean Martins on 07717 497 877 or email sean@fswaste.co.uk for more information

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Issue 230

FSA and FSS Publish Strategic Assessment To Support Businesses Against Food Fraud

The Food Standard Agency (FSA) and Food Standard Scotland (FSS) have today [September 12] published their 2024 Food Crime Strategic Assessment.

The report has found that in the UK, the majority of food is safe and authentic, but factors such as recent geopolitical events have caused disruptions in the food chain which in turn have contributed to the changing threat of food crime.

OTHER KEY FINDINGS INCLUDE: • the UK’s food supply has experienced disruption, with new opportunities for criminal diversification; • more is now known about the individuals who are involved in committing crime within food supply chains.

Food businesses are the first line of defence in ensuring food is safe and authentic; the Food Crime Strategic Assessment encourages food businesses to know their supply chain and manage fraud risks within them. We’re sharing what they need to look out for and we’re encouraging businesses to take up our free support.

The more we know about food crime, the better we can tackle it together with both the industry itself and our Local Authority partners to protect legitimate businesses and consumers.”

Ron McNaughton, Head of the Scottish Food Crime and Incidents Unit at FSS, said: “In the four years since our last strategic assessment, the UK food supply has faced significant disruption, creating new opportunities for criminal activity. This latest report outlines key food crime threats and highlights emerging risks within food systems due to external factors.

The report is the organisations’ assessment of the threat facing the UK from criminals who seek to profit from serious fraud within the food chain. It is shared with local authorities, government partners and industry to better inform collective work in protecting legitimate businesses and consumers from this threat.

Addressing food crime demands ongoing collaboration across regulatory bodies, law enforcement, and industry, with shared intelligence, data, and experience remaining vital to both this assessment and tackling food crime effectively.”

Andrew Quinn, Head of the FSA’s National Food Crime Unit said: “We’re confident that in the UK most food is what it says it is, but even small levels of food fraud are unacceptable. Although it’s our view that food fraud is low, the risks are changing, and that is why we’ve worked with FSS to develop and publish the Food Crime Strategic Assessment today.

The assessment explores the range of factors thought to influence the food crime landscape, a criminality which costs the UK up to £2billion a year as well as sharing what the key threats are within the intelligence picture. The report discusses the seven different types of food crime which are: document fraud, theft, waste diversion unlawful processing as well as substitution, misrepresentation and adulteration.

Urban Pubs & Bars Announces Opening of a New Pub Made Famous by Charles Dickens London pub and dining group Urban Pubs & Bars has unveiled a new pub made famous by Charles Dickens in Nicholas Nickleby.

The team at Urban Pubs & Bars welcomed the return of The Peacock to Islington High Street.

A pub called The Peacock Inn stood on this site from 1564 until 1962 and today the pub returns to its original name. The pub has a rich history and was even mentioned in Charles Dickens’s Nicholas Nickleby.

After consultation with the local community in Angel it was decided that renaming was the perfect opportunity to update the business to the represent the best of modern British pubs.

With the much anticipated opening of The Peacock guests will find premium dining menu, brunch on weekends and one of the best Sunday Roasts in London created in partnership with Award Winning Butchers HG Walter.

A spokesperson said: “A pub called The Peacock Inn stood on this site from 1564 until 1962 and we have decided to return the pub to its original name. The pub has a rich history and was even mentioned in Charles Dickens’s Nicholas Nickleby. Over the last year we have been able to learn more about the local

community in Angel and we thought the renaming was the perfect opportunity to update the business to the represent the best of modern British pubs”.

With the opening of The Peacock this takes Urban Pubs & Bars tally of London venues to 55 locations, in line with company expansion plans.

This adds to the tally of UP&B sites opened this year which includes iconic Spitalfields pub The Gun from East London Pub Co and The Red Setter located in the vibrant Northcote Road community between Battersea and Clapham.

The latter venue had undergone a £1m refurbishment and building programme. To celebrate the opening UP&B urged owners of Red Setter dogs and other dogs to join the launch to create a special image of the distinctive dogs standing proudly outside.

Since the start of the current financial year, the business has successfully opened four new sites including The Red Setter, Victory at Waterloo Station, Railway in Putney and The Junction in Islington, with trading exceeding expectations.

Trade Drinks Expo 2024 Returns to ExCeL London Bar and pub owners, micro-brewers and international decision makers for the largest beverage brands across the country are eagerly awaiting the return of Trade Drinks Expo. Known as Europe's leading event dedicated to on-trade and off-trade drinks, this trade show and industry conference will return to ExCeL London on the 15th & 16th of October.

This year promises to be the event’s most dynamic yet. The expo is set to be attended by thousands of beverage-serving professionals, ready to gather and explore a vast array of delicious drinks, groundbreaking ideas, delivery solutions, essential services, and more. The Expo is designed to help businesses discover forward-thinking solutions to boost profits, attract guests, and retain clients. It’s an exceptional opportunity to discover emerging trends, cuttingedge products, and network with professionals shaping the future of beverages.

Innovative Exhibitors: The show will feature a wide range of exhibitors at the forefront of the industry, showcasing products and services to give businesses a competitive edge. From pre-mixed cocktail brands to electric point-ofsale technology, visitors can expect to find everything they need to drive profits and improve customer satisfaction.

Inspiring Speakers: Attendees can expect to glean insights and inspiration from the brightest minds in the industry. The lineup of speakers will share expertise on a range of topics, including the bar experience, nonalcoholic options, event promotion, and more. It’s a great opportunity to learn from the challenges and suc-

cesses of representatives of the sector’s biggest institutions.

Sustainability Trail: With sustainability coming to the forefront of importance in the café industry, we’ve curated a dedicated trail of exhibitors at this year's show that have best utilised and implemented sustainable strategies within their business.

Innovation Awards: Time is set aside at the show to celebrate the most groundbreaking alcoholic and low-to-no drinks of the year in an Innovation Awards ceremony. Recognising excellence and creativity in flavour and marketability, these awards highlight industry game-changers, offering a glimpse into the future of trade drinks.

Networking Opportunities: The event offers attendees the opportunity to connect with like-minded professionals, industry experts, and potential partners. The Expo provides countless chances to build relationships, collaborations, partnerships, and business opportunities, with a diverse yet relevant clientele.

So, mark your calendars for the 15th & 16th of October and secure your FREE ticket today to take advantage of countless opportunities to help your drinks business thrive. Register now to be inspired, informed, and connected at the Trade Drinks Expo 2024!

For more information and to secure your free ticket, visit: www.tradedrinksshow.co.uk

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Issue 230

The Dark Reality Behind The UK’s ‘Happy Hour’: One In Two Hospitality Workers Have Searched Harmful Content Whilst At Work

Ahead of World Suicide Prevention Day on 10th September, R;pple, the suicide prevention charity, reports the unknown mental health crisis affecting the hospitality industry, after speaking to chefs, bartenders, front of house and waiting staff across the UK. Despite the passion and energy that creates exciting experiences for customers, statistics reveal that this joyful customer service belies a sector of workers at high risk of poor mental health and suicide.

An eye-watering three in five (59%) of hospitality workers are experiencing mental health conditions whilst at work, and one in two have thought of suicide, self-harm or other harmful, negative thoughts. This means most of us would have at one point come face-to-face with someone having a mental health crisis whilst they ‘happily’ serve customers.

Shockingly, over half (55%) of respondents who are or have experienced mental health conditions whilst working in the sector, have also searched for harmful content online whilst in their workplace, with almost a fifth (19%) having done so multiple times.

Almost two-thirds (61%) have been concerned about a colleague’s mental-wellbeing and three quarters (75%) of hospitality workers were concerned that their colleagues were accessing harmful content while in the workplace, which is sadly, only one click away. Harmful self-injury content is prevalent across the main five search engines; one in every five (22%) search results linked to, in a single click, content which celebrates, glorifies, or offers instruction about non-suicidal self-injury, suicide or eating disorders**.

This highlights the growing awareness of mental health issues within the industry and suggests that confidence is gradually increasing when it comes to addressing underlying mental health concerns. With 60% of hospitality workers feeling that their personal lives positively impact their mental well-being, reinforcing the critical role of work-life balance is key. Ensuring that team members have sufficient time outside of the workplace is crucial for overall better mental health.”

Alongside Revolution Bars and The Burnt Chef Project, R;pple will also be hosting a panel talk and Q&A to ignite conversation and change and help reduce the stigma around suicide.

Taking place on 30th September in central London, key speakers will include Alice Hendy MBE (R;pple), Kris Hall (The Burnt Chef Project), Danielle James (Revolution Bars Group PLC) and others to be announced that faced their own mental health crisis in the industry with powerful stories to tell.

Alice Hendy MBE, founder of R;pple, said: “Most of us regularly interact with people in hospitality without any knowledge of the mental health crisis they might be facing, so these statistics are a stark reminder of the need for change.

The positive news is mental health stigma is lifting, but we still found only around half of those concerned about a colleague encouraged them to talk. We need to make sure that everyone working in a highly affected sector like hospitality is protected by their employers in the workplace online, in the same way their health and safety is protected physically.”

The research also unveiled that out of those who rated their mental wellbeing as poor, two thirds (66%) of hospitality workers suggested that their work/job is the main catalyst; long working hours, zero-hour contracts, high stress environments and a work hard/play hard mentality are among the key issues contributing to the problem in the industry.

R;pple is available to download as a computer browser extension and onto Wi-Fi networks. Once installed, any users’ harmful online search is intercepted first with guided breathing exercises followed by a selection of mental health services that they can access and use immediately and in the longer term, accompanied by messages of hope to help keep the person safe.

But this doesn’t have to be the norm, and organisations are already making waves to improve. R;pple is campaigning for change in partnership with industry friends the Revolution Bars Group – the popular chain that has rolled out the R;pple tool on its Wi-Fi networks for all its employees nationwide – and The Burnt Chef Project – a community for mental health support and education for the hospitality industry.

Danielle James, Head of Pay & Reward at Revolution Bars Group PLC, said: ‘It is our duty to the service industry to provide the means for our teams to better service their own wellbeing. We are extremely grateful to R;pple for working with us so closely to ensure we are leading the implementation of the tool within the sector.

Together this World Suicide Prevention Day, R;pple is calling on employers to sign up to its five commitments, such as mandatory suicide prevention training, for employers to pledge to, to make positive changes and protect their workforce.

We support R;pple’s journey to introduce their safeguarding tool far and wide, but specifically within guestfacing sectors such as hospitality and retail where smiles seemingly mask these distressing statistics. This is not about getting everything right all of the time. Simply, it’s about starting somewhere.”

It’s key to highlight that there are also positive outtakes from the research. Kris Hall, CEO & Founder of The Burnt Chef Projectsaid: “It’s encouraging to see from this report that nearly 75% of individuals in the hospitality sector were able to seek support during a shift when they found themselves in a difficult mental space.

For more information on R;pple’s World Suicide Prevention Day Campaign, and to discover and sign up to the five commitments for your business, head to https://www.ripplesuicideprevention.com/get-involved/hospitality-pledge

Craft Guild Of Chefs Develops And Celebrates Culinary Talent With Nine Chefs Achieving The Prestigious Graduate Award Celebrations have begun for nine talented young chefs who have achieved an important step on their career ladders. Following a challenging five-hour Graduate Awards final exam at the University of West London last week, the Craft Guild of Chefs has announced the chefs who achieved the all-important pass mark. The results of the exam were revealed in front of a live audience of culinary experts and supporters at an impressive event which took place at Fortnum & Mason on Monday 9th September.

Achieving the Kitchen Graduate Award this year was Angelo Vinci who works at Le Manoir aux Quat’Saisons, Paolo Marinosci from Mauro Colagreco at Raffles London at The OWO, Nick Grant from Launceston Place, Callum O’Grady who is based at the House of Commons and Alessio Sneider from Soho House, 76 Dean Street.

Receiving the highest mark this year was Alessio Sneider with the mentor award being presented to Matt Jones, head chef at the House of Commons in recognition for his hard work in supporting finalist, Callum O’Grady.

Ben Murphy, chef patron at Launceston Place and former winner of National Chef of the Year said: “One of the things that struck me as the chair of examiners was the teamwork and support amongst the finalists.

That’s the beauty of the Graduate Awards as it’s an exam not a competition so any number of chefs can achieve it. I believe the mentor trip really helped bring the chefs together and the fact that I was on that experience with them meant they could ask me any questions that would help them to feel more prepared. It’s such an important event for young chefs in the way it develops skills, confidence and connections, whether you achieve the award or not.”

For the chefs who have made the grade this year there will be an opportunity to compete in next year’s semi-finals of Young National Chef of the Year with Alessio being seeded straight to the final as the Highest Achiever.

In her first year as Chair of examiners, Sarah Frankland commented: “All the finalists did really well in the final exam, and you could see they had learnt so much from this experience. It was really interesting to see the wide variety of dishes presented to us from the finalists. There was a really calm atmosphere in the kitchen, and it was great to see the chefs working so well together and supporting each other right to the final minute. For those chefs who didn’t achieve the award this year, I would love to see them back next year as it’s all about improving skills and developing personally and professionally.”

In the Pastry exam, four chefs passed the award including Irene Magro from Rosewood London, Catherine Ens who is a chef at Launceston Place, Jessica McKechnie from Mar Hall, and Ridhima Mhaiskar who works at The Dorchester Hotel. Irene achieved the highest mark in the pastry exam whilst the mentor award was presented to Mark Perkins from Rosewood London.

The Achievers of the Graduate Award will receive a personalised tour of the iconic Fortnum & Mason London store with tea tasting and opportunities for stages in one of the many restaurants. The kitchen Graduates will also be whisked away on a three-day culinary trip to France., and those chefs who achieved the Pastry award will be taken on an international trip.

World Lager And New Launches Driving Beer Category Growth Issue 230

HEINEKEN UK has launched the third annual Beer Report aiming to help operators navigate evolving trends that are impacting the way consumers socialise and drink.

The report explores how market growth is being driven by new launches, a boom in World Lager, and No & Low Alcohol brands.

Beer is now worth £13.5bn to UK pubs and bars, equivalent to 3bn pints sold each year, and remains the UK’s favourite alcoholic drink. In the past 12 months, three of the UK’s top draught beer brands have exceeded £1bn in value sales.

Guinness tops the bill at £1.3bn, up 22% in value, followed by Carling, down 6.3% to £1.1bn, and Birra Moretti, up 2.7% to hit £1bn in draught sales for the first time.

New product launches since 2020 also now account for 9% of beer value share. The most successful launches for total 2023 were Guinness Draught 0.0, growing rapidly to be worth £19m to the on-trade; Stella Artois Unfiltered, already worth £7.5m, and – in the top spot – Sevillian lager Cruzcampo®, growing from launch to be worth a whopping £128m in on-trade sales in under a year.

A significant driver behind the success of beer in the on-trade over the past 12-months is growth of the World Lager category, which comprises 28% of the beer market. The rise of Spanish lager has also been key over the past 12 months, posting a 27% increase in value, and now accounting for one in four pints of total World and Premium Lager sold in UK pubs and bars.

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Another bright spot has been the performance of No & Low Alcohol beer, up 40% in value over the past year. Although still a small part of the market, commanding 1% value of the total on-trade beer scene, there remains a big opportunity for operators looking to stay ahead of changing behaviours as people seek to moderate their intake and pay attention to ABVs. The report also highlights the shifting consumer trends affecting ontrade consumption and the emergence of new behaviours. This includes the rise of a ‘spend and splurge’ approach to on-trade visits, and the emergence of lunchtime and early evening amongst the most valuable trading times. Advice and insight from industry experts demonstrate how operators can capitalise on these trends to boost profits.

HEINEKEN UK On-Trade Sales Director Will Rice said: “We’re delighted to launch our third annual Beer Report to help pubs and bars navigate what their guests are looking for from beer.

In the face of long-term shifts in the way consumers are socialising and drinking, the report provides an invaluable resource, helping operators adapt their beer range to maximise the opportunities presented by evolving on-trade trends.

“Despite what headlines may say, there’s reason to be optimistic. There are several trends and behavioural shifts that we predict will be positive for the industry and for beer – a category that remains, after all, the UK’s favourite alcoholic drink by some distance.”

Shepherd Neame Recognised For Transformation Of City Pub With Conservation Award Independent family brewer and pub company Shepherd Neame has been recognised for its £1.2 million transformation of The Royal Crown in Rochester with a Conservation Award from the City of Rochester Society.

The Grade II listed building, situated near Rochester Bridge on the High Street, reopened in November after an extensive three month internal and external renovation. Care was taken to retain and enhance its historic features while introducing a contemporary look and feel.

A new entrance lobby was created, and all new furniture and décor introduced throughout, while retaining traditional features such as original wood floors and dado panelling. The first floor was remodelled to offer more space, with a former storage room now part of the bar and restaurant area, and a previously boarded window reclaimed to allow stunning views of the River Medway. A new private dining area was also created overlooking the river, named the King’s View.

The pub dates back to the 1860s, and there has been an inn on the site since the 1300s. It had been named The Crown in recent years before the refurbishment, but to mark its relaunch, Shepherd Neame reinstated its former name The Royal Crown.

Robert Flood, Chairman of the City of Rochester Society, and other members of the Society gathered at the pub on Wednesday (September 4) to present the Conservation Award to Shepherd Neame’s Director of Property Services, Martin Godden.

Robert said: “Our Society first began issuing Conservation Awards in 1977, in recognition of projects which have made a positive contribution to the local street scene in Rochester. When it came to choosing a recipient for our latest award, The Royal Crown was a definite frontrunner, as it’s such a fantastic development. We are delighted with the way that Shepherd Neame has retained and restored many of the pub’s historic features. As a Grade II listed building, it is a significant part of the High Street, sitting on the gateway route into Rochester just across from the iconic Rochester Bridge. The restoration is an outstanding example of how to refurbish and enhance a classic public house and is receiving well-deserved praise from residents and our many visitors and tourists.”

The triangular bronze plaque, handcrafted by a foundry in London, will be displayed in The Royal Crown. The Society also gave a second Conservation Award to The Ship Inn, in Rochester High Street.

Shepherd Neame’s Martin Godden said: “We are delighted to be recognised by the Society with this award. It is fantastic recognition for our team, who worked incredibly hard on this project, which was more than two years in the planning, with 14 weeks spent on site. We wanted this pub to regain its stature at the head of the High Street, and it was important to us to ensure that in every element of its design and execution, we brought it up to date while also respecting and showcasing its heritage. Shepherd Neame owns many listed and historic pubs and hotels, and as part of ongoing investment in our estate, we are committed to investing in their preservation.”

Admiral Taverns Acquires 18 Pubs From Marston’s PLC The Board of Admiral Taverns (“Admiral”), has announced that it has reached an agreement to acquire a portfolio of 18 freehold pubs from Marston’s PLC (“Marston’s”).

The portfolio of 18 high-quality wet-led establishments spans the UK, located in counties including Dorset, Derbyshire and Yorkshire. The acquisition brings Admiral’s total estate to over 1,420, further strengthening its portfolio of community focused pubs which support and give back to their local communities.

The deal is Admiral’s second of the year, delivering against its strategy of profitable expansion, following its purchase of 37 pubs from Fuller, Smith and Turner PLC (Fuller’s) in May. These 37 pubs strengthened Admiral’s presence in the South-East of England, taking the Group’s number of pubs in the region to over 300.

Admiral has a successful track record of acquiring community pubs and unlocking growth opportunities through its award winning, licensee-centric approach. This year, the Group was awarded the ‘Best Community Pub Operator’ Award at the Publican Awards and is continuing its strategic commitment to invest in and grow its pubs, investing over £38 million in the last 12 months in key areas including major refurbishments and sustainability upgrades to individual pubs.

Chris Jowsey, CEO of Admiral Taverns, commented: “I’m looking forward to welcoming these licensees to Admiral Taverns, and working together to grow these pubs as profitable small businesses and social hubs for their communities. We have a strong relationship with Marston’s and are delighted to make this acquisition, delivering against our strategy to grow our estate of profitable, community pubs.”

“The deal also highlights the positive momentum and real resilience we’ve seen in the sector, particularly across our wet-led community estate as people have used their local pubs in recent months to enjoy a summer of sport with both the Euros and the Olympics encouraging people to visit. We remain optimistic that our licensee-centric approach, entrepreneurial licensees and high-quality estate continue to put us at the forefront of opportunities in our wider market.”

Andy Kershaw, Director of Property at Marston’s PLC, commented: “This sale further demonstrates our objective to review our estate in line with our strategic goals. We have a long-term relationship with our colleagues at Admiral, and it is the perfect home for these pubs which align well to their business.”

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Issue 230

Guest Amenities

Elevating the Guest Experience: The Strategic Importance of Hotel Amenities In today's fiercely competitive hospitality industry, the key to standing out isn't just about offering a place to sleep—it's about creating an experience. Hotel amenities, often perceived as add-ons, are in fact integral components that can elevate a guest’s stay from satisfactory to exceptional. These offerings are more than just extras; they are essential tools in shaping a hotel's or inns reputation, influencing guest satisfaction, and driving both loyalty and business success.

WHAT ARE AMENITIES? Amenities are the facilities and services provided by a hotel that enhance the comfort, convenience, and overall experience of guests. They can range from basic necessities to luxurious indulgences, all of which contribute to how a guest perceives their stay. The role of amenities extends beyond simply meeting guest expectations—they can be powerful differentiators that influence whether a guest chooses to book a stay, whether they enjoy their experience, and even whether they leave a glowing review or return for future visits.

THE ROLE OF AMENITIES IN GUEST SATISFACTION In a world where travellers have an abundance of options, the amenities offered by a hotel can make or break a guest's experience. Whether it's the convenience of free Wi-Fi, the comfort of high-quality linens, or the delight of a complimentary breakfast, each amenity contributes to the overall impression of the property. For business travellers, certain amenities—like a well-equipped workspace, fast internet, and access to meeting facilities—can be the deciding factor in their choice of accommodation.

However, in the modern hospitality landscape, guests are not just looking for the basics.

They expect a certain level of luxury and personalization, and they are acutely aware that if one hotel doesn't meet their standards, there are countless others that might. This means that hoteliers need to be strategic about the amenities they offer, ensuring they not only meet but exceed guest expectations.

CHOOSING THE RIGHT AMENITIES FOR YOUR HOTEL Selecting the right amenities for your hotel rooms or property requires a careful balance between enhancing the guest experience and maintaining profitability. It’s important to recognize which amenities should be offered as standard, which should be available upon request, and which could be positioned as premium add-ons.

Essential Amenities: Hotel toiletries extend fare beyond functional items; they are vital to the overarching guest experience. Thoughtfully chosen and high-quality toiletries have the power to elevate a guest’s perception of a hotel, creating a lasting and positive impression, and are the baseline expectations of any hotel stay. Items like toi-

letries (shampoos, soaps, facewashes), personal care items (hairbrush, body lotion, shaving cream, razors, shower cap), and conveniences such as coffee kits, bathrobes, slippers, and tissue boxes have become standard across the industry. Failure to provide these can lead to immediate dissatisfaction.

Furthermore as the sector seeks to meet escalating concerns for the environment, hotels and inns are increasingly adopting sustainable practices in their toiletry offerings.

Biodegradable packaging, refillable containers, and cruelty-free products are gaining traction, reflecting a commitment to environmental responsibility.

Plus, an important trend in the industry is the support for local communities/businesses with the use of locally sourced or artisanal toiletries, connecting guests with the culture and individuality of the destination, adding a custom-made touch to the overall guest experience.

Special Amenities: Some amenities are highly appreciated but may not need to be provided universally in every room. A dental pack, for instance, could be available upon request, along with other personal items like combs. By making these available through reception rather than placing them in every room, hotels not only manage costs but also create opportunities for guest interaction, allowing staff to personalize the guest experience.

Luxury Amenities: For properties aiming to position themselves as luxury or boutique offerings, the inclusion of high-end amenities can be a significant differentiator. This could include anything from high-thread-count linens and premium bath products to in-room spa services or curated mini-bars. The key is to offer something that feels exclusive and personalized, enhancing the overall value perception of the guest.

THE STRATEGIC APPROACH TO AMENITIES It’s not just about what amenities you offer, but how you present them. In the digital age, where online travel agencies (OTAs) play a significant role in booking decisions, the way you market your amenities can significantly impact your property’s visibility and attractiveness. Engaging, accurate descriptions of amenities can improve your property's chances of appearing higher in search results and entice potential guests to choose your hotel over competitors.

In conclusion, the strategic selection and marketing of hotel amenities are crucial in today's hospitality landscape.

They are key differentiators that can elevate a guest’s experience, foster loyalty, and drive business success. As the hospitality industry continues to evolve, those who master the art of amenity selection will find themselves leading the charge in guest satisfaction and industry reputation.

Guest Supply - Transforming Stays with World-Class Amenities Guest Supply has been a cornerstone in the hospitality industry for over 40 years, providing a comprehensive range of amenities and products tailored to hotels of all sizes. Since its founding, Guest Supply has built a reputation for understanding the unique needs of the hospitality sector, from luxury resorts to budget-friendly accommodations, restaurants, and leisure facilities. This long-standing commitment is rooted in their ability to offer high-quality, reliable products that enhance guest experiences while supporting their customers operations and sustainability goals.

brand cleaners all designed to meet the diverse requirements of their customers. By leveraging close relationships with top manufacturers and maintaining a customer-centric approach, Guest Supply ensures that their customers consistently deliver exceptional guest experiences.

Their extensive catalogue includes toiletries, linens, housekeeping supplies, in-room appliances, and leading

Partnering with Guest Supply means accessing not just products, but also the expertise and resources necessary to stay competitive in a fast-evolving industry. Guest Supply’s solutions are crafted to support both the operational and guest satisfaction goals of any property . www.guestsupply.co.uk

Collaboration Leads to Guest Success sales@guestsupply.co.uk

A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries.

Petrichor is the name of the earthy scent produced when rain first falls on dry soil. Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand.

In line with Sedbergh Soap Company’s ethos, Dorthe Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils, grasses and herbs to created Petrichor to the hotel owners’ brief.

James and Nina of The Black Bull: “Petrichor is the essence of a very successful collaboration between two independent businesses. The bespoke artisan-crafted fragrance, inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos. We are thrilled how well it has been received by our guests” Dorthe added: “when I set out to compose Petrichor, I knew it would be a challenge. The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dry spell first, and once it starts raining the scent is gone, so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious,

visionary, and open-minded. They placed a lot of confidence and trust in me to bring it all together and when it happened, it was a real celebratory moment for us all. Scents are emotive, so when I am told I have hit the brief and brought someone’s vision to life, there’s no feeling like it. It becomes about more than doing business together and creating something new – it gives me a strong sense of purpose and fulfilment.“ Sedbergh Soap Company’s clients include several Michelin starred restaurants and Rélais & Châteaux hotels.

See the advert on this page for details or visit www.sedbergh-soap.co.uk

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CLH DIGITAL

Issue 230

Cleaning and Hygiene

The Importance of Cleaning and Hygiene in the UK Hospitality Sector In the UK hospitality sector, maintaining high standards of cleaning and hygiene is not just a matter of compliance but a critical factor that can significantly influence a business's success. From hotels and restaurants to bars and cafes, the cleanliness of an establishment directly impacts customer satisfaction, reputation, and even financial performance.

HEALTH AND SAFETY COMPLIANCE One of the primary reasons why cleaning and hygiene are vital in hospitality is to ensure health and safety compliance. The UK has stringent regulations regarding food safety and hygiene, governed by the Food Standards Agency (FSA) and enforced by local authorities. Businesses that fail to adhere to these standards risk not only hefty fines but also the potential closure of their establishment.

Regular cleaning reduces the risk of foodborne illnesses and other health hazards, ensuring that the business remains in good standing with regulatory bodies.

CUSTOMER PERCEPTION AND SATISFACTION In the hospitality industry, first impressions are crucial. Customers are likely to judge an establishment based on its appearance, with cleanliness being a top priority. A spotless environment reflects a business’s commitment to quality and customer care. Conversely, a dirty or poorly maintained venue can lead to negative reviews, diminished customer loyalty, and a tarnished reputation. In the age of social media, where customer experiences are widely shared, maintaining impeccable hygiene standards is essential to prevent damaging feedback.

IMPACT ON STAFF AND OPERATIONAL EFFICIENCY Cleanliness also affects staff morale and operational efficiency. A well-maintained working environment reduces the likelihood of accidents and illnesses among employees, leading to fewer absences and a more productive workforce.

Additionally, when staff work in a clean environment, they are more likely to take pride in their work, which in turn enhances the overall customer experience.

FINANCIAL IMPLICATIONS The financial implications of poor hygiene in the hospitality sector cannot be overstated. Apart from the immediate costs of non-compliance, such as fines and legal fees, businesses may face long-term financial damage due to lost customers and reduced revenue. On the other hand, investing in regular cleaning and maintenance can lead to higher customer satisfaction, repeat business, and positive wordof-mouth, all of which contribute to increased profitability.

CONCLUSION In conclusion, cleaning and hygiene are foundational to the success of any business in the UK hospitality sector.

By prioritizing cleanliness, businesses can ensure compliance with regulations, enhance customer satisfaction, improve staff well-being, and protect their bottom line. In a competitive industry where reputation is everything, maintaining high standards of hygiene is not just important—it’s essential.

Five Star Cleaning, Starts With Best In Class Equipment In all service industries, cleaning is a necessary byproduct of other activity. However, for hotel managers and restaurant owners, it is key to delivering a comfortable front-of-house experience for guests. But good hygiene takes time and resource to get right. This can be challenging in a hotel, where managers and staff have both front of house areas, like restaurants and lobbies, and rooms to keep clean.

cleaners wish their systems were easier to refill. The new compressed Tork Xpress® multifold hand towels increase efficiency with compressed refills allowing the dispensers to hold up to 50 per cent more towels**, meaning they can serve twice the number of guests before refilling.

In addition, compression reduces packaging by up to 27 per cent*** – meaning more towels can fit on a shipment, and less packaging is thrown away.

Ther first step in achieving hygiene, while minimising the time impact on staff, is to equip staff with the tools and knowledge for the job. That’s why Essity (makers of Tork products) works to provide hoteliers, and other service industries, with the right equipment so cleaning doesn’t become a hindrance to the hive of activity hotels can offer.

* Problem detection study conducted in US, UK, Mexico and China, 2020

A large facility, means maintaining a large number fo work stations, so it’s no surprise that 71 per cent* of

Visit www.tork.co.uk to learn more. ** Problem detection study conducted in US, UK, Mexico and China, 2020 *** Compared to equivalent Tork standard folded towel

Products and Services

Issue 230

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Guest Supply - Transforming Stays High End Wine Preservation In Your Business or Home with Expert Wine Storage with World-Class Amenities Guest Supply has been a cornerstone in the hospitality industry for over 40 years, providing a comprehensive range of amenities and products tailored to hotels of all sizes. Since its founding, Guest Supply has built a reputation for understanding the unique needs of the hospitality sector, from luxury resorts to budget-friendly accommodations, restaurants, and leisure facilities. This long-standing commitment is rooted in their ability to offer high-quality, reliable products that enhance guest experiences while supporting their customers operations and sustainability goals.

Their extensive catalogue includes toiletries, linens, housekeeping supplies, in-room appliances, and leading brand cleaners all designed to meet the diverse requirements of their customers. By leveraging close relationships with top manufacturers and maintaining a customer-centric approach, Guest Supply ensures that their customers consistently deliver exceptional guest experiences.

Partnering with Guest Supply means accessing not just

products, but also the expertise and resources necessary to stay competitive in a fast-evolving industry. Guest Supply’s solutions are crafted to support both the operational and guest satisfaction goals of any property. www.guestsupply.co.uk sales@guestsupply.co.uk See the advert on page 19 for further information.

For those who cherish the exquisite notes of a fine vintage, proper storage is paramount.

At Expert Wine Storage, we understand that every bottle is an investment and our stateof-the-art wine storage products are designed to ensure that your wine collection ages gracefully, maintaining its peak flavor profile and value.

With years of experience in wine preservation, Expert Wine Storage offers bespoke solutions tailored to the needs of collectors, whether you're a seasoned connoisseur or just beginning your journey into the world of wine.

Our climate-controlled wine fridges and wine walls offer precise temperature and humidity regulation, protecting your bottles from the fluctuations that can compromise their integrity.

We've provided wine storage solutions to Michelinstarred restaurants and the finest institutions such as Oxford University.

We offer a range of wine storage options including:

• Wine fridges and coolers • Ageing wine cabinets • Luxury wine walls • Wine room conditioning units • Wine cellar / room design Invest in your passion with Expert Wine Storage.

Preserve your collection, protect your investment, and enjoy the finest wines the way they were meant to be enjoyed.

Call us on 0330 133 2327 or visit www.expertwinestorage.co.uk to speak with one of our experts today.

Modular Magic: Winterhalter’s MT Dishwasher is Amazingly Adaptable One of the big problems with big conveyor dishwasher systems is that each one is bespoke – and once they’re built, they’re set, with limited options for change.

Winterhalter’s new MT conveyor systems have changed all that: their modular system is incredibly adaptable, so they can fit any space or application, giving designers a new level of footprint flexibility. And even after they are installed they can be easily restructured, by retrofitting additional modules, to keep up with a site’s changing circumstances.

There are two types of MT system, the MT Flight (MTF) dishwashers, where dirties are loaded straight onto the conveyor, and the MT Rack (MTR), where they are put into racks on the conveyor.

The basic structure of a MT system consists of the pre-wash, main wash, rinse and drying zones (or modules), plus an inlet zone, positioned upstream, plus the loading and unloading areas. So that designers can specify their perfect machine, Winterhalter offers a range of additional modules, such as extra wash or drying zones, allowing the machine to be tailored to individual requirements.

Winterhalter has also developed ‘neutral’ modules that can be positioned between operational zones (prewash, wash, rinse and drying). They extend the distance between the zones, meaning the MT can accept extra-large wash

Atlas Hospitality Cleaning and hygiene are the backbone of a successful hotel, restaurant and professional kitchen. Ensuring the safety of food, the health of customers and staff, and the overall reputation and efficiency of the business is crucial for several reasons, namely:

• Brand Protection, Customer Trust and Confidence: Customers are more likely to trust an establishment that maintains visible cleanliness, thereby enhancing the business's reputation.

• Food safety and the prevention of cross contamination: Professional kitchens are subject to strict health and safety regulations. Regular cleaning ensures compliance with these laws, avoiding potential fines, shutdowns, or damage to the business's reputation.

• Preservation of Food Quality: Proper hygiene practices help maintain the quality of the ingredients and the food served and promotes a positive customer experience.

• Minimised Downtime: A clean and well-organised kitchen can operate more efficiently, reducing the likelihood of equipment breakdowns due to the accumulation of grime, grease, or other residues.

• Safety for Staff: A hygienic kitchen reduces the risk of accidents and injuries, such as slips, trips, and falls, ensuring a safer working environment for the staff.

• Positive Inspections: Regular cleaning ensures that the

kitchen is always ready for health inspections, reducing the stress and potential for negative outcomes during surprise visits from inspectors.

In addition, long-term sustainability considerations are important in terms of equipment and asset longevity.

Effective and regular cleaning of kitchen appliances and expensive surface areas protects your business’s investment and extends the life of your assets by preventing the buildup of dirt and grime that can cause wear and tear.

At Atlas Hospitality, we ensure that every aspect of your premises is meticulously maintained to reflect your exacting standards of cleanliness, hygiene and refinement.

Our highly trained professionals effortlessly integrate into your front or back-of-house operations, ensuring a memorable experience for every customer.

Phone: 0800 132 507 Email: info@atlasfm.com Or see the advert on page 9.

MIWE Smartfresh Lands in the UK EPP is pleased to announce the first sale of the MIWE smartfresh system in the UK. MIWE smartfresh allows bakers to offer fresh, high-quality products to customers whilst storing goods for longer, saving time, energy and money. The first unit in the UK has been purchased by an established bakery in the north of England with a history of excellence.

The MIWE smartfresh storage system allows bakers to store par-baked goods, such as bread, for a longer period of three to 10 days, and bake them off as and when they’re needed. By storing products at a constant temperature of about 4°C and a humidity of 95-98% RH, par-baked goods are able to absorb more moisture with each day they’re stored. This improves the texture, flavour and shelf life of products, as they stay fresher for longer.

“MIWE’s smartfresh is a fantastic new innovation in storage technology, allowing bakers to offer customers the best possible quality and freshness, whilst also preventing wastage and saving time, money and energy,” says Steve Merritt, managing director of EPP, the exclusive distributor of MIWE products in the UK and Ireland. “It’s especially

items, such as crates or containers. By creating balance between the zones, the neutral modules also enhance the performance of the MT. The ability to retrofit new modules into an established machine is a massive benefit.

These big conveyor systems can have a service life of decades, over which period the business’s needs are likely to change. Using new crockery that’s tricky to dry? Expand the drying zone. The business grows and capacity needs to increase? Add an extra wash zone. Since modules are connected with silicone-free gaskets, installation (considering the size and complexity of the systems) is easy and quick.

As well as the machine itself, a conveyor system will need an inlet table leading to the machine and an outlet roller table at the end. MT systems can be specified with either straight or corner versions for both.

MT conveyor systems can handle up to 8,000 plates (MTF) or 355 racks (MTR) per hour. List prices for a complete system start at around £51,000.

For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

OTC – A Journey of Tradition, Family, and Wellbeing One True Concoction (OTC) is more than just a beverage brand; it’s a blend of tradition, family, and a deep commitment to wellbeing. The name OTC carries several layers of meaning. It signifies the availability of our products "over the counter," reflects the founder's experience in London’s financial sector with "over the counter trading," and encapsulates our dedication to "organic traditional concoctions." Additionally, OTC is a tribute to family, representing the initials of the founder's sons, Omari and Tyrone, and his nephew, Corey.

Our signature beverages, Sorrel and Ginger Beer, are renowned for their natural cleansing properties, offering a refreshing and health-conscious choice for consumers. The distinctive sleeve design and vibrant colours of our packaging ensure that OTC beverages stand out on the shelves, catching the eye of discerning customers. Feedback from events has highlighted the unique difference in taste between our sparkling and still versions, adding an intriguing dimension to our product range.

Since the launch of OTC, our products have found their way into a variety of establishments, including a pub in Walthamstow, a vegan restaurant in Hackney, a supermarket in Bruce Grove, and a health food store in Southgate. We are actively expanding our reach, with

ongoing discussions with additional health food stores in Finchley, a supermarket in Luton, and takeaways in Hackney and Tottenham. We are also in initial discussions with two major national distributors.

Our commitment to community extends beyond our products. The founder is deeply involved in mentoring youth through Volunteering Matters and is a Founder Patron of the Legacy Onside Youth Zone in Croydon, supporting young people and giving back to the community.

In July 2019, OTC collaborated on a special edition bottle to raise funds for the Aren Mali Memorial, celebrating the life of the founder's best friend's son. This initiative is just one example of how OTC uses its platform for positive impact.

At OTC, we live by the words of a famous Jamaican singer: "Gratitude is a must." We are immensely proud of how far we’ve come on our drinks journey and are excited for the future, including the potential recognition of our efforts through prestigious awards.

Follow our journey on Instagram at @otcbeverages, and discover the true essence of One True Concoction.

See the advert on page 2, call 0844 357 0441or visit www.otcbeverages.com

well-suited to bakers with a wide variety of single par-baked goods, affording them greater flexibility to bake as needed. We’re excited to be bringing this technology to the UK and Ireland, and we know it’s going to be a huge asset to many bakeries here.”

By being able to store more par-baked goods for longer, bakers are afforded more options to choose when they bake. Bakers can reduce awkward night shifts, accommodate public holidays, and bake products quickly as demand increases.

MIWE smartfresh is also suitable for in-store baking.

Because it does not require such significant changes in temperature – as seen with traditional energy-intensive method of freezing par-baked goods – the MIWE smartfresh system allows bakers to reduce their carbon footprint, limit energy pull and save costs.

MIWE smartfresh is available in the UK and Ireland exclusively from EPP. For further enquiries, please contact the EPP team at sales@eppltd.co.uk.

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Issue 230

Products and Services

Collaboration Leads to Guest Success Exceeding Customer Expectations

A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries.

Petrichor is the name of the earthy scent produced when rain first falls on dry soil. Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand.

In line with Sedbergh Soap Company’s ethos, Dorthe Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils, grasses and herbs to created Petrichor to the hotel owners’ brief.

James and Nina of The Black Bull: “Petrichor is the essence of a very successful collaboration between two independent businesses. The bespoke artisan-crafted fragrance, inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos. We are thrilled how well it has been received by our guests” Dorthe added: “when I set out to compose Petrichor, I

The Label Group

The Label Group are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are known by

knew it would be a challenge.

The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dry spell first, and once it starts raining the scent is gone, so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious, visionary, and open-minded. They placed a lot of confidence and trust in me to bring it all together and when it happened, it was a real celebratory moment for us all. Scents are emotive, so when I am told I have hit the brief and brought someone’s vision to life, there’s no feeling like it. It becomes about more than doing business together and creating something new – it gives me a strong sense of purpose and fulfilment.“ Sedbergh Soap Company’s clients include several Michelin starred restaurants and Rélais & Châteaux hotels.

See the advert on page 9 for details or visit www.sedbergh-soap.co.uk

different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry.

A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Call 01736 810334 for details or see the advert on page 11.

Hospitality should be based on exceeding customer expectations. The better the operator does to impress its customers, the better its reputation and customer retention.

Unfortunately, it's not always possible to get customer service right every time, no matter how hard you try or how good staff training is. UK businesses lose £12 billion annually due to poor customer service. This may sound astronomical, but there are ways to improve how customers see your business.

Alongside great staff training, investing in the latest technology will help improve your reputation.

CardsSafe Ltd.'s technology has been a part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system protects businesses by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab. The bar tab-keeping units signify to the

customer that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business. The impression of the brand is diminished, resulting in less loyalty and, ultimately, a reluctance for that customer to return. One of CardsSafe's longest-standing customers, the leading global hospitality brand Hilton, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty.

For more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040. See the advert on page 39.

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design.

It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting

up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive not only offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

Cinders ‘Classic’ Barbecue

South West Coffee Co. Your Partner in Coffee CLEAN Do The Workwear, So

We can help you make the most of your coffee and hot drinks service, ensuring high levels of customer satisfaction and loyalty – together with increased profits.

We offer a wide range of coffee machines, all at competitive prices and with a range of rental, fnance and leasing options available.

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum. Wholesale customers get discounted service charges, further enhancing the overall value of working with us. With experience in all makes of machine, we have no problem working with your existing equipment.

We even offer a free inspection and service to new

customers to make sure your machine is running as it should before getting to work serving up some of the best coffee going…

We also supply a full range of leading, premium products for your hot drinks service.

“Not only are deliveries super quick and reliable but we’ve been given fantastic training and continual support in all aspects of our coffee offering. Their branding looks fantastic and we’ve had great customer feedback too so couldn’t be more delighted!”

Jane – RIVER EXE CAFE, Exmouth For further information call 07776 184141, email hello@swcoffeeco.com or visit www.swcoffeeco.com See the advert on page 2.

Saniflo is best known for its range of domestic macerators that pioneered the ability to install bathrooms in spaces where gravity drainage was unavailable. The full range of products from Saniflo includes models to pump grey water waste from laundry rooms, washing facilities and kitchens, including those in commercial premises. The Sanicom range, in particular, has become a mainstay in hospitality projects when a pumping mechanism is required to lift waste water away from catering or cleaners sinks, dishwashers, glass washers, ice machines and washing machines.

The powerful floor mounted lifting station range includes two models; the single pump Sanicom 1and the Sanicom 2 which features twin pumps for applications where continuity of use is imperative. The motors operate alternately for even wear but each is a fail-safe back up for the other in the event of a pump issue. The

second pump will also assist the first in the event of a large deluge of water.

Both models operate automatically via a pressure switch and dip tube that controls the activation of the motor and have multiple connections so that a range of products can be connected. The tank of the Sanicom 2 is equipped with 2 immersion tubes to control the motor and alarm.

Frequently used in buildings that are undergoing ‘change of use’ the Sanicom 1 and Sanicom 2 can pump up to 11m and 15m respectively, making basement or underground installations a breeze.

Easy to install, maintain and operate, the Sanicom range can provide drainage discharge whatever the project.

For further information visit www.saniflo.co.uk or see the advert on page 11.

Sanicom. Proven & Reliable Pump Solution for Hospitality

You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services.

Whether you operate from a singlesite hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your con-

tract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

To find out more: www.cleanservices.co.uk or see the advert on page 3.

Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair

accessible picnic tables. MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements.

Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

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Bar Snacks

Issue 230

Tayto Has ‘Snacking Sorted’

As the largest family-owned, British-based snack company with a stable of well-known British brands, Tayto has ‘Snacking Sorted’.

Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. Our unique offering provides hospitality and licensed venues with a snacking ‘onestop shop’.

Here are our top tips on how to maximise sales - and profits - from snacks! *Stock a wide range of proven, premium snacks that have been developed for the licensed sector Pub consumers look for brands they can trust and it’s important to stock proven sellers! Tayto has a range of award-winning snacks to suit every pub and cover a large range of ages and dietary requirements: • Midland Snacks Traditional Scratchings – No 1 brand1 and our best-selling pubcard – boasting a 2-star Great Taste award, with its traditional hand cooked recipe that has stood the test of time.

• Mr. Porky Original Scratchings – the No 2 brand1 is the most recognised name in scratchings and also a 2-star Great Taste Award winner.

• Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rinds, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner • REAL Hand Cooked Crisps – premium, award-winning, food service focussed crisp brand with 9 strong flavours (of which 7 are Great Taste Award winners). All recipes are gluten free, vegetarian and with no added MSG. REAL has relaunched it’s punchy Ham & Mustard flavour and has partnered with Colman’s, the UK’s number one mustard brand2 to bring you REAL Handcooked Ham & Colman’s Mustard.

• Animal Adventures – vegetarian, gluten-free, with no added nasties, is a lightly salted animal-shaped fun snacks that kids love.

KNOW YOUR CUSTOMER Boost sales by tailoring your range to their tastes. Our research shows that younger male consumers prefer the meaty flavours – like Roast Ox, Ham & Colman’s Mustard whereas the more traditional flavours are popular with the 45yrs+ - Salted, Cheese & Onion and Sea Salt & Black Pepper.3

PROMPT SERVICE

We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’4. By simply asking “Would you like a snack with that?”, staff can easily increase incremental sales and profits – and add to the customer experience.

SEEING IS BELIEVING Snack sales increase by up to 80% when they are more visible5. Put your snacks where customers can see them o Pubcards or clip strips behind the bar o A full range of crisps on the bar o Bar runners and coasters are great eye-catching prompts Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS available by scanning the QR code below.

PREMIUM PROFITS By not offering a range of premium snacks, pubs could be leaving money on the table. Research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack4.

Premium crisps are another essential bar snack given 82% of pub goers eat them6 and consumers are willing to pay up to 30% more for premium over standard products7. Having products that aren’t available in supermarkets, such as REAL Hand Cooked Crisps, enables venues to justify premium pricing.

HOG THE LIMELIGHT – DON’T FORGET PORK SNACKS! Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.

Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack.8 This comes as no surprise as 83% of pork snacks are consumed with a drink9. The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

Tel: 01536 204200 www.taytogroup.com SOURCES: 1. Circana Symbols & Independents GB | Pork Snacks | Value | 12 w/e 06-May-23 2. Kantar Topline Report 23.10.23 3. 1,500 Craft Gin Clubber March 2021 4. Norstat | Nov 20 5. HIM! Foodservice 2016 6. Norstat | Consumer Usage | March 2019 7. CGA Strategy Research | 2016/2017 8. Perspectus Global Poll | March 2021 9. Norstat | Jan 20

The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle.

Rest assured; our selection of snacks caters for all.

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

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

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

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a

personal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com See the advert on page 5.

Fly the Flag for Good Taste Snacks represent an excellent opportunity for pubs and bars to encourage consumers to increase spend. While snacks won’t replace meal occasions, they offer pubs the opportunity to trade up on drinks-only visits, with 56% of customers saying they like to consume savoury snacks with an alcoholic drink1.

to pubs and bars feel like a special occasion. With 93 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine, offering classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar.

Perfect when paired with a cold beer, our KP Nuts range features KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card. Combining the best-performing SKU from the Flavour Kravers range with the popular pub card format, Flame Grilled Steak drives sales in pubs and bars by tempting customers to trade up.

Launched this year, our new League of Tyrrellbly Good Taste initiative supports the Out of Home (OOH) channel in driving bagged snacks sales. The initiative enables OOH outlets to register their business via a bespoke platform to receive exclusive POS, with 200 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.

Consumers gravitate towards familiar brands that they trust and recognise so it’s important to stock a range of best-sellers that customers want. KP Snacks offers a diverse portfolio of flavoursome and popular snacks perfectly positioned to help pubs and bars gain sales. From tasty nuts, perfect when paired with a cold beer, to premium crisps, our range can create value and generate demand by meeting all consumer needs.

KP Snacks’ premium hand-cooked crisp brand Tyrrells is an ideal choice for customers looking to make trips

FInd out more – www.tyrrellscrisps.co.uk/league/ See the advert on the previous page for details.

PLEASE MENTION THE CATERER, LICENSEE & HOTELIER NEWS WHEN REPLYING TO ADVERTISING

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Issue 230

Chefs' Buyers Guide Greenleaf’s Christmas Collection Unveiled

Utensils for the restaurant and fast food trades!

phs Greenleaf has launched its 2024 Christmas tree collection, featuring everything from sustainable moss trees to novelty Christmas jumper trees. phs Greenleaf has been providing Christmas trees and decorations to businesses for over 20 years, including pre-decorated artificial and real trees, bespoke displays and festive accessories for both inside and outside a premise.

This year’s range includes a collection of traditional trees, luxury trees and trend trees and matching accessories, including wreaths, garlands, tabletop trees, desk florals and parcels.

“Christmas is an opportunity to make a statement about your brand,” said Stephen Dieppe, Managing Director of phs Greenleaf. “That’s why we have created

such a diverse collection so that every business can have something that reflects their ethos and culture.

“We have the traditional trees in reds and greens, and a luxury collection for a truly decadent festive display.

We also monitor the market all year round to create our ‘trend trees’.

“With sustainability front of mind, we created our new ‘Festive Forage’ tree, which uses natural decorations, and, as a nod to nostalgia (which is big this year!) our ‘Deck the Halls’ tree is an ode to the Christmas jumper “We also make bespoke trees and displays for our customers. This is a great way to create that big Instagram moment that so many brands want at Christmas.” phs Greenleaf’s new Christmas 2024 brochure is now available online.

Suncream Ice Cream - The Great Taste of the Summer

We at Fryersmate have over fifty years experience between us in the hospitality sector.

Fryersmate, Unit 3, Great Northern Way Great Northern Terrace Lincoln LN5 8XF

Call us now: 01522 542054 Email: info@fryersmate.com www.fryersmate.com

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

For over fifty years Suncream Ice Cream has been manufacturing their award winning Italian ice cream in Tamworth Staffordshire, earning many awards along the way we are proud to be classed as Great Taste Producer. Family-owned business offers an impressive array of products including traditional scoop ice cream, vegan, sorbets and even ice cream for dogs.

Rebecca Manfredi, Managing Director, emphasises the versatility and quality of their Gelato Gold range. Made with 20% double cream, this premium ice cream comes in 21 exquisite flavours like Sea Salted Caramel and Black Forest Gateau. Ideal for standalone scoops or as an accompaniment this range can certainly elevate your dessert offering. Gelato Gold is a perfect addition to any dessert menu. Suncream ensures their clients are well-equipped to present these delights with comprehensive menu cards and a full range of point-of-sale materials.

Suncream's commitment to inclusivity and safety is

evident in their vegan ice cream range, which is free from the main 14 declarable allergens. "We are proud to be a nut-free site" Rebecca states, addressing a critical concern for many consumers and highlighting their dedication to high safety standards.

For those seeking a touch of luxury Gelato Lusso offers an artisan experience. This ice cream is robotfilled and hand-dressed, made with whipping cream to deliver a sumptuous, creamy texture that promises to impress. Gelato Lusso undoubtedly adds the "wow" factor to any offering.

Not forgetting our four-legged friends, Suncream introduces Gelato Woof, a lactose-free ice cream designed for dogs. Made with carrot and apple puree and fortified with calcium, it provides a delicious and healthy treat, promoting strong bones, heart health, and muscle function. A wooflicious treat for your furry friends.

Suncream Ice Cream’s diverse and high-quality offerings continue to set them apart, ensuring delight for every customer, be it human or canine.

For more information on Suncream Ice Cream please contact 01827 282571 info@suncreamdairies.com www.suncreamicecream.com

Chefs' Buyers Guide If You Are Going To Do Northern Ireland - Bringing One Trade Show This Year, Character to Your Business Then This Is It…

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Issue 230

Join us at the Booker Catering Trade Show, Wednesday 25th September at the iconic Wing building of the Silverstone Circuit (Towcester NN12 8TN) from 9am to 4pm

The invitation is open to all catering type establishments, new or existing to Booker Wholesale, with over 5 halls as well as outside street food zones, there is so much to see and do.

Covering food, drink, non food as well as the support with utilities or allergens, supported by live demonstrations and trends advice from butchers, greengrocers, baristas, leading chefs and mixologists. Plus throw in some fun like racing simulators then this is one event not to be missed.

Over 4,000 visitors attend and come back every year from across the country. Don’t take our word

for it… Customers feedback include, “Learnt so much”, “Chance to see a lot of the right people in one place” “Lots of fun as well as lots to see”, “So much new and products perfect for our business” , we could go on

Open 7 days a week across the whole of the UK, Booker/Makro offers caterers one of the widest and indepth services.

From a wide range of channels to suit the customer from the traditional collect service, order online to collect or for a delivery from the branch.

Even an option to purchase from an extended range of premium alcohol, food or even catering equipment. Supported by loyalty schemes and locked down pricing and extended service like oil recycling and credit. You’re truly Better off with Booker. www.booker.co.uk

and Two Stacks showcase genuine innovation with their unique flavours and product formats. Killowen has enjoyed critical acclaim for its rum and raisin single malt, Two Stacks for its ‘Dram in a Can’. In total, Northern Ireland is now home to over 20 distilleries and breweries producing single malt, pot still and blended Irish whiskeys, gin, poitin, vodka, rum, craft beer, cider and hard seltzers. Drawing on the region’s rich natural resources, distillers are crafting spirits with a unique sense of place. An emphasis on quality is aligned with a global trend towards premium beverages and strong value growth in

Over 100 years ago Northern Ireland introduced whiskey to the world and now our distillers and craft brewers are in the midst of a vibrant renaissance. Over the last decade our drinks sector has become one of the region’s most dynamic, innovative and export-driven industries. Our drinks producers are winning awards across the globe, driving buoyant sales at home and abroad and our buzzing visitor centres and tap rooms are enticing tourists into cities, towns and villages across the four corners of our beautiful country.

This resurgence is driven by a compelling blend of long-established distilleries such as Bushmills, the world’s oldest licensed whiskey producer, and a wave of innovative newcomers. Bushmills doubled its production in 2023 with the opening of its £37mn Causeway Distillery, taking sales to over 1 million cases for the first time. Also taking strides are newcomers Echlinville Distillery, a pioneer in field-to-glass distilling, McConnell’s Irish Whiskey, a brand with roots tracing back to 1776 and Rademon Estate Distillery which has created the first peated whiskey in the region in over a generation.

Impressive visitor centres at Hinch, Belfast Distillery and Titanic Distillers offer insight into the history and provenance of Northern Ireland spirits, whilst Killowen Distillery

McWhinney’s Sausages McWhinney’s Sausages has been a family run business since 1898. Starting out in a butcher’s shop, many things have changed over the years, but one thing has stayed the same – quality. The company emphasises quality above all, using only the best quality cuts of pork to produce their award-winning Irish Pork Sausages. Everything from the 126-year-old recipe used in the Premium sausage to the newer additions, such as gluten free, used the same high-quality ingredients and get the same care and attention to ensure a consistently excellent result every time.

MD Kevin McWhinney is a fifth-generation butcher who was raised on the premium sausages. 6 years ago, he

the sector.

There has never been a better time to buy Irish whiskey from Northern Ireland. The region’s unique post-Brexit position due to the Windsor Framework offers an advantageous gateway for both the UK and EU markets. This strategic positioning promotes business opportunities and sets the stage for the further boost to Northern Ireland’s thriving drinks industry.

For more information contact Michelle Charrington E: michelle.charrington@investni.com or Iain Joannides E: iain.joannides@investni.com Buynifood.com

was diagnosed with coeliac disease and became unable to eat any of the products he produced. This led to the creation of the McWhinney’s Gluten Free Sausage. Applying the McWhinney’s quality ethos, Kevin set out to create a great product in its own right as opposed to a passable alternative. In this he succeeded in creating a sausage with a hint of honey-roast ham sweetness which packs a peppery tingle on the back of the palette.

Gluten free offerings are becoming increasingly important as awareness in the industry grows and kitchens become more equipped to deal with the challenges it poses. The McWhinney’s Gluten Free can sit on any menu proudly to delight diner’s tastebuds whether coeliac, gluten-reducing or just looking far a tasty sausage.

For more information email info@mcwhinneys.com

Photo courtesy of Titanic Distillers, Belfast.

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Issue 230

Chefs' Buyers Guide LittlePod’s REAL Vanilla Paste The team at LittlePod have been speaking to chefs all over the UK in a bid to learn more about vanilla use in the nation’s professional kitchens.

In doing so, a trend has emerged and a consensus reached: quality, affordability and ease-of-use are all crucial when it comes to choosing ingredients in 2024.

For more than fourteen years, such considerations have been at the forefront of LittlePod’s Campaign for Real Vanilla and the innovative product with which the company was launched in 2010.

“We have received great feedback, reviews and recommendations since bringing our natural vanilla paste in a tube to market all those years ago,” said Janet Sawyer MBE BEM, LittlePod’s founder and Managing Director, who spent time with the chefs gathered for the latest A Passion to Inspire Upskill Day in Suffolk earlier this summer.

“The chefs who use our vanilla paste continue to recommend it to their colleagues and others in the industry.

They love the quality of the vanilla and the functionality of the tube. This is the best endorsement of all.

“LittlePod’s vanilla paste is such a versatile product. It saves time and hassle, there’s no need to scrape and split pods, and it has been described as an evolution for the kitchen.

“The chefs we speak to tell us that the tube is the perfect size to hold, the fliptop lid makes our vanilla paste quick and simple to use, and that understanding that one teaspoon of vanilla paste is equivalent to one vanilla pod helps them to manage portion control.

“It’s so important for us to get this feedback as it helps us to encourage more chefs to use REAL vanilla from LittlePod. This enables us to continue to support the farmers in the Equatorial regions and to underline the importance of top quality real, natural ingredients.”

Like to find out more about LittlePod? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022.

Tiptree Patisserie – Serious About Shortbread

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

At Tiptree Patisserie, we’ve built our reputation on crafting exquisite cakes and desserts that celebrate tradition and quality, supplying the hospitality sector with traditional, cakes, desserts, scones and much more since 2010. Today, we’re proud to be channelling our expertise into expanding our shortbread offerings a category that has rapidly become an important part of our growing product range. These buttery, melt-in-the-mouth treats are becoming a hallmark of our brand, and we’re serious about making them nothing less than exceptional.

With traditional flavours such as All-Butter and Chocolate Chip, to more unusual seasonal flavours like Lavender and Mince Pie, there is something for everyone to enjoy.

As part of the Wilkin & Sons family of business, famous for its Tiptree Jam, you can be assured of our focus on quality and ingredients. Naturally, here at Tiptree Patisserie our handmade cakes are made with

Tiptree preserves and curds.

Our much-loved biscuits have found a warm welcome in hotels across the country, where they are enjoyed as part of a premium offering for room service and gifting. Our bespoke white-label solution also enables us to meet the exacting standards of high street retailers and farm shops, who trust us to deliver excellence under their prestigious labels.

At Tiptree Patisserie, shortbread is not just another product; it’s an expression of our brand's dedication to quality, tradition, and the art of artisan baking.

If you would like to get in touch about supply or to discuss a white-label solution for your business, please get in touch: Tel: 01376 509101 Email: tiptreepatisserie@tiptree.com Web: www.tiptreecakes.com

Hospitality Technology

Issue 230

CLH DIGITAL

41

Introducing Task Manager: Revolutionising Food Safety and Vista Technology Support: Your Trusted Partner Operational Efficiency in Hospitality & Catering Industry NCCO International announces the launch of Task Manager, an innovative food safety task management and temperature monitoring solution designed for the hospitality & catering industry. Task Manager addresses key challenges in food safety, regulatory compliance, operational efficiency, and customer satisfaction, making it an essential tool for catering businesses.

"Task Manager is a transformative digital HACCP solution," said Karl Rose, Managing Director of NCCO International. "Our system not only ensures adherence to food safety regulations but also enhances the quality and safety of the meals served, contributing to a superior customer experience."

Task Manager assists catering companies in complying with local, state, and federal food safety regulations, significantly reducing the risk of foodborne illnesses. With robust record-keeping and log management capabilities, Task Manager ensures that businesses are always auditready, simplifying health inspections and compliance

checks.

The system automates temperature monitoring for refrigerators, freezers, and food storage areas, eliminating the need for manual checks and helping maintain safe temperature limits. Task Manager also organizes food safety-related tasks, such as cleaning schedules, equipment maintenance, and staff training, ensuring thorough and efficient operations.

By maintaining consistent monitoring, Task Manager helps preserve the nutritional value and quality of both stored and prepared food. Real-time alerts for temperature deviations allow for quick corrective actions, potentially preventing spoilage and ensuring that customers receive high-quality meals.

For more information about Task Manager, please visit www.ncco.eu or contact David Webster at dwebster@ncco.com.

Discover how Vista Technology Support can help you grow your business, enhance your customer experience, and streamline your operations.

Vista provides a comprehensive package of IT solutions designed for retail and hospitality businesses of all sizes and sectors.

Vista’s services include hardware supply, software configuration, cloud support, cyber security, network, and managed services, as well as technology installation, structured data cabling and remote technology helpdesk and onsite engineering and training and support.

Vista supports an award winning suite of customer focused IT services, provided by a team of experienced and certified professionals who understand the unique challenges and opportunities of the retail and hospitality industry.

Vista can help you improve your sales, profitability, and customer loyalty by providing you with the latest and most reliable in-store technology solutions.

Vista can help you enhance your customer experience by offering you solutions such as digital signage, self-service kiosks, mobile PoS, loyalty programs, and in-store

ordering.

Vista helps you streamline your internal operations by providing you with a range of flexible IT services (Service Desk, Maintenance, Technology Deployment), enabling you to focus your budgets and resources on your core retail skills and in serving your customers.

Vista is a trusted partner for hundreds of retail and hospitality businesses (large, medium and small) across the UK and afield.

Vista offers you a flexible and scalable approach that can adapt to your changing needs and budget.

Vista provides you with a true partner and one stop shop for all your IT needs, saving you time, hassle and costs.

If you are interested in learning more about Vista Technology Support and how we can benefit your business, please visit our website at www.vistasupport.com or call us on 0330 135 9878.

We will be happy to provide you with a free consultation and a customised quote based on your specific requirements.

We look forward to hearing from you.

King’s Cross and SevenRooms Aren’t Just Partners; They’re Rewriting the Rules of Hospitality with Tech That Truly Understands Your Guests In a first-of-its-kind partnership for European hospitality, King's Cross has teamed up with SevenRooms, the leading restaurant marketing and operations platform, to become the first real estate destination to launch an aggregated restaurant booking experience. This initiative enables diners to find and book reservations at 11 of King's Cross's esteemed restaurants, including El Pastor, Caravan, and Coal Office, all through a single, convenient platform.

The SevenRooms platform, seamlessly integrated into the King's Cross website, simplifies and improves the visitor experience by cross-promoting multiple restaurant brands and eliminating the need for diners to visit multiple restaurant websites or apps.

“We have been able to facilitate this easy-to-use booking platform that allows customers to get a single view of table availability and make bookings without having to visit multiple websites, which can be time-consuming and frustrating,” said James Rayner, Head of Retail at King’s Cross.

Diners can search by date, time and party size to see restaurant table availability across the estate. This not only ensures guests book at King’s Cross restaurants, but maximises restaurant revenue potential by ensuring all avail-

able tables can be booked quickly and easily.

“It is our mission to help restaurants thrive, and partnerships like these are incredibly impactful in helping bring more business to our restaurant partners by making it easier for diners to book reservations at the places they want to go,” said Danilo Mangano, EVP, International at SevenRooms.

Leveraging SevenRooms’ tech, restaurants benefit from more reservations, while also capturing guest booking details like allergies or special occasions and collecting and responding to customer feedback, delivering more personalised guest experiences that boost loyalty.

This collaboration marks a significant advancement in the integration of technology and hospitality. By prioritising customer convenience and leveraging data-driven insights, King's Cross and SevenRooms are setting a new benchmark for dining experiences, transforming the way diners discover and book their favourite restaurants.

“We hope that by delivering this customer-first experience, customers will keep choosing King’s Cross as their dining destination of choice,” Mangano added.

For further information visit www.sevenrooms.com

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Catering Equipment Ltd

Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours.

Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

Elevate Alfresco Dining with Quality Wines from Lanchester Wines James Dainty is business unit controller at Lanchester Wines: When it comes to alfresco dining experiences - be it festivals, picnics or venues where glass isn’t permitted - there’s no need to compromise on the quality of wine served. Lanchester Wines offers innovative solutions that ensure outdoor events can still feature exceptional wines.

INSPIRAL: PREMIUM HOUSE WINES IN SUSTAINABLE PET BOTTLES Our Inspiral range features high-quality house wines in recycled PET plastic bottles, making them perfect for any outdoor event or function where glass is unsuitable. These rPET bottles are made from sustainable materials and are fully recyclable. Specially designed for wine, each lightweight bottle includes a barrier that extends its shelf life to at least 24 months—four times longer than regular PET bottles.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

WALLFLOWER: FUNKY AND FRESH WINE IN CANS

Introducing our latest range, Wallflower—a collection of 187ml Spanish wines in a trendy can format. Ideal for on-the-go occasions, festivals, events or as a single serve in ontrade settings, Wallflower ensures your wine offering is both stylish and convenient.

The Wallflower range includes: • Red Wine: A fruity blend of Tempranillo and Cabernet Sauvignon.

• White Wine: A zesty mix of Airen, Macabeo, and Sauvignon Blanc.

• Rosé Wine: A delightful Garnacha Rosado.

With Lanchester Wines, alfresco dining can be both environmentally conscious and a celebration of great taste. Our innovative packaging solutions ensure you can offer high-quality wines that are practical and sustainable, enhancing the outdoor dining experience for your customers.

See the advert on the facing page for details.

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Mobile Coffee Is The Growth Sector! LEDsynergy - LED Video Screens & LCD Displays

With the increasing number of outdoors events and festivals, the enthusiasm for mobile coffee continues to take off in a really big way! Serving great quality coffee away from the traditional high street coffee shop location also brings with it some operational challenges!

Fracino manufacture one of the most powerful LPG powered espresso machines range available and continues to develop the innovation to further improve the user experience.

As a result, many artisan roasters are now using the concept for sharing their unique talents for creating amazing coffees and taking them to the places that people meet for their many different leisure activities.

This gives plenty of opportunity in a relaxed environment to share their knowledge and fantastic flavours to multiple new customers.

With such a wide range of Dual Fuel models available, Fracino provide every type of outdoors catering venture with the perfect solution for their specific requirements. Operating from LPG – in the form of regular barbeque type gas bottles - and a 12v battery, connect-

ed through an inverter to the machine to power the electronic systems, these innovative models ensure full ‘off grid’ mobility and the opportunity to serve coffee in the remotest of locations!

Back at base, the same machine can then be connected to a mains power and water supply and, without any technical work required, become a standard, electric powered machine again! Ingenious!

Integral durability is the result of construction from high quality stainless steel and the Fracino Dual Fuel models are developed to be robust and strong to ensure they can handle the rougher treatment of moving around the roads and fields their owners take them to.

Fracino have already increased their range of LPG products to include a powerful and ‘steam free’ water boiler – and will launch further new innovative models later this year; watch this space!

Where there’s people, the motto is lucratively becoming, serve coffee!

Check out the range at www.fracino.com or contact us for more details at sales@fracino.com

With over 40 years’ experience in the LED industry, LEDsynergy is a market leader in the field of Programmable Electronic Display Systems and can offer a vast range of LED displays to meet a wide variety of customer applications from simple information displays, right up to large scale, full colour video boards for both Indoor and Outdoor use.

We are incredibly proud, that as a British manufacturer, we have recently become a registered manufacturer with ‘The Made in Britain’ organisation. We design, develop, and manufacture right here in the UK, so that as a customer you can be assured, we have quality at the forefront of our principles and, in addition, we offer outstanding service and of course ongoing support to our valued customers.

We have a highly dedicated and professional team all working in synergy to offer the complete solution from initial design through fabrication to installation and commissioning. We provide the best advice, very competitive prices, and highly reliable products. With a vast

range of LED products, we can compete at all levels of tendering.

Within the hospitality sector we can offer LED video screens which can be used in many ways; such as large TVs, stage backdrop screens, information screens, site entrance displays and ‘what’s on’ event information.

The key to our success is reliability coupled with the highest quality of design and service, with a total commitment to every customer through all aspects of their project.

Flexibility and careful design are key factors in ensuring accurate compliance to customer specifications with relatively short lead-times.

If you want to find out more about how we work, then why not give us a call on 01264 303030 or email us on sales@LEDsynergy.co.uk. Or why not come to visit us in Andover, Hampshire, we have a showroom where you can have a play with the displays, and you can see just how impressive and versatile they are. www.ledsynergy.co.uk

Outdoor Furniture That’s Built To Last Leading the Way in Table Numbers & QR Code Thanks to the weather and heavy use, no furniture has to work harder than the pieces you choose for your outdoor space. Trent Furniture offers a great range of durable, contract grade outdoor furniture that your customers can rely on for comfort and you can depend on for durability.

The Monaco Stacking Chair is a great choice to accommodate outdoor diners. The popular wicker seating option is available in a choice of black, natural, red or green. Made from durable synthetic woven rattan, this is a comfortable chair built to cater for all weathers. Alternatively, you can choose between sturdy aluminium or wood effect slats. Whichever seat you opt for, the sturdy aluminium frame with fully welded joints is built for strength and can be stored stacked up

to 10 high.

Picnic benches are a stalwart of any British beer garden and also offer an ideal solution for alfresco dining.

Available to seat 4, 6 or 8, the sustainably-sourced Chunky Picnic Table is made from 4cm thick, fully dip-treated spruce wood and features a double strut across the A frame and galvanised metal fixings. Not only that, its attractive rounded edges and corners and smooth timber slats mean your guests will be sitting comfortably!

Both these picnic benches and the Monaco chair range are also perfect for indoor use in garden rooms or venues where outdoor style seating is required.

For more information, please call 0116 286 4911 or fill in our contact form at www.trentfurniture.co.uk

Labels for the Hospitality Industry

Brunel Engraving proudly stands as the UK’s foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector. With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction. Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and

various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment’s operations and elevate your guest experience.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk See the advert on page 34.

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Expanding Your Business Potential with Quality and Style

Unable to take any more bookings because it’s too cold outside or raining? Turning customers away because you’ve run out of seats? As professionals in the world of Outdoor Coverings for commercial venues, Broadview know how important it is to keep your business operating whatever the weather.

More clients are looking to enhance their outdoor dining spaces with a Pergola, Awning or Umbrella System that can accommodate all seasons. Broadview are as passionate about outdoor coverings as you are about maximising your business potential. Invite them to see your outdoor space, discuss the options available and turn your vision into a reality. Most importantly, they’ll show you how to achieve a fast return on your investment.

With one of the largest ranges of outdoor living systems in the South, manufactured by the industry leading brand Brustor, every system from Broadview can be custom designed to fit your business. They offer both

louvred roof pergola systems and garden awnings with rotating and retracting roofs which are powered by a Somfy motor and can be operated either by remote or app control as well as umbrella systems.

Add extras such as LEDs, heating, Bluetooth speakers and sliding glass and you’ll get not just an Umbrella, Awning or Pergola, but a full outdoor room to use all year round.

Broadview have over 55 years of experience in the industry - backed with a five year warranty, 5 star ‘Excellent’ Trust Pilot rating and an accredited ‘Somfy Expert’ status, so you can be sure that you’re in good hands from initial survey right through to the final installation. Talk to the experts for your free consultation and see how your business can benefit with an outdoor lifestyle solution.

Call 01202 679012 or visit their website: www.outdoor-shading.co.uk

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK

factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

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Let Jefferson Calor Gas Power Your Hospitality Experience Let Jefferson Calor Gas Power Your Hospitality or Catering Experience with Free Delivery for LPG Propane or Butane Cylinder Supply wherever you are on the UK South Coast from Eastbourne to Weymouth.

In the bustling world of hospitality and catering, reliable fuel sources are not just necessary; they are essential.

Whether you're heating an upscale hotel patio or firing up a BBQ or hotplate burner at a local food festival, Jefferson Gas has your energy needs covered with our high-quality Calor Gas Propane, Patio Gas Cylinders & Refills plus Campingaz Butane Gaz Bottles.

Why Partner with Jefferson Calor Gas? • Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and

events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

Our Calor Gas Delivery Service: • Free Delivery: We Supply Calor Gas Bottles directly to your business at no extra cost, ensuring you have the necessary resources without the hassle.

• Reliability: Experience uninterrupted service a dependable supply, helping you keep operations smooth and efficient.

• Customized Services: Dynamic Supply & Delivery Arrangements to fit your specific needs, volume, and frequency.

Let Jefferson Fuel Your Success: Call us on 01273 041500 to schedule your first Free Calor Gas Delivery.

Choose professionalism, choose reliability, choose Jefferson Calor Gas.

Discover Your Perfect Catering Gazebo with Gazeboshop At Gazeboshop, we specialise in high-quality printed gazebos tailored for food and drink vendors. Whether you run a street food business or participate in occasional markets and events, our custom-printed gazebos will help you stand out and attract customers.

Our catering gazebos are perfect for showcasing your delicious offerings.

They easily accommodate BBQs and street food ovens, ensuring your setup is both practical and visually appealing.

Fully waterproof and flame retardant, our gazebos offer year-round protection from wind and rain, keeping you and your food sheltered and dry. We also offer printed accessories like sky banners, half walls and flags to further personalise your unit and enhance your business’s visibility.

Food and drink gazebos aren't limited to outdoor use; they can also provide a competitive edge at indoor events. We’ve proudly supplied a number of catering clients over the years, including The Filthy

Vegan, Santina’s Wood Fired Pizza Co, Acropolis Street Food, and Bring & Braai Catering. A well-designed gazebo can showcase your unique products and attract passers-by, making your booth the go-to spot at food festivals, markets, and events. Our pop up gazebos come with a manufacturer’s warranty of up to 3 years, and next working day delivery is available for spare parts.

For those who don’t need a branded gazebo or are working within a budget, we offer plain pop up gazebos in various colours, sizes, and frame strengths.

Additionally, explore our stretch tents to elevate your outdoor space and create a beautiful alfresco dining experience for your customers.

At Gazeboshop, we’re committed to helping you find the perfect gazebo solution to make your business shine. Contact us at 01295 258922 or visit www.gazeboshop.co.uk to get started.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

• Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

FREE DELIVERY TO THE SOUTH: We Supply Calor Gas Bottles directly to your business at no extra cost.

01273 041500 | www.jeffersongas.co.uk

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Issue 230

Caterquip Ventilation Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

design service to help you build your ideal kitchen.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation.

Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

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 importance 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.

ing tank.

Two filters are available from Aldermaston based waste water pumping system specialists Pump Technology 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 cartridge, 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.

As the pump operates air needs to be drawn back into the tank so that a partial vacuum is not created.

If this is allowed to happen the discharge flow of the pump will be reduced adversely affecting its efficiency.

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 servicing. It also ensures that, when pumping hot wastewater, any potential condensation will not adversely affect the activated carbon.

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.

The specialist team at Pump Technology 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.

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-

More information: 0118 9821 555 www.pumptechnology.co.uk

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Kitchen Fire Suppression Systems from Trinity Kitchen Fire Suppression Systems guard against highly destructive kitchen fires. Trinity Fire & Security Systems will survey, design, install, commission, maintain Kitchen Fire Suppression Systems throughout the UK, including Ansul and others.

A restaurant fire suppression system is a crucial piece of equipment for any commercial kitchen, it responds within seconds should a fire break out and they can often be an insurance company requirement. Kitchen fire suppression systems are ideal for all types of commercial kitchen such as hotels, factories, restaurants, casinos, stadiums, schools, hospitals and fast-food outlets.

Trinity Fire & Security Systems are an Authorised Tyco distributor for the Ansul R-102 Restaurant Fire Suppression System.

The need to provide continuity in a commercial kitchen is key to the survival of the business, which is why Trinity offer the class leading Ansul R-102, Restaurant Suppression System to stop fires rapidly, at source. With

more 3rd party accreditations under UL-300 and LPS-1223, than any other product, Trinity are proud to become one of a select number of companies that are fully approved, having their system designs, installations and servicing audited by the manufacturer, to provide clients with complete peace of mind.

Fires can, and often do, run quickly out of control and it is essential to have a system that can protect all aspects of the cooking and extraction process, that’s exactly what the partnership between Trinity and Tyco can offer.

There are several similar Suppression systems that only have limited certification covering the fryers, however the Ansul R-102 offers 3rd party certification for individual cooker types whether it be a fryer, broiler, salamander, range or skillet as well as the associated hood and ducts.

Get in touch with kitchensuppression@trinitypro.co.uk to enquire or for a quote.

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium Production

Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Temporary Kitchen & Equipment Hire

0844 335 1910

kitchensuppression@trinitypro.co.uk

Kitchen Fire Suppression Systems guard against highly destructive kitchen fires.

Trinity Fire & Security Systems will survey, design, install, commission, maintain Kitchen Fire Suppression Systems throughout the UK, including Ansul and others.

www.trinityfireandsecurity.com

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 230

Design and Refit

Transform Your Space With Stackable Chairs When you’re planning a refit or furnishing your restaurant from scratch, the chairs you choose play a crucial role in getting the very best out of your space.

Bring your walls to life with Fitzwalls.com

Dreaming of Venice or simply love the serenity of water scenes?

Do your clients have a soft spot for horses?

Maybe you're a fan of abstract colour bursts?

Say goodbye to tedious cleaning and hello to beautiful acrylic presentations.

No matter what your needs, check us out on www.fitzwalls.com Contact Kate on kate@fitzwalls.com or by phone +44 (0)7812 341517

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

In any demanding hospitality setting, the quality and contract-grade durability that comes as standard across Trent Furniture’s large and varied range is key. The York Crossback Stacking Chair is a highly popular dining chair among venues of all types and sizes thanks to its versatility and understated style. Choose the vintage oak finish for a rustic vibe or the clean tones of light oak for a contemporary feel. Alternatively, walnut and dark oak finishes are available for a more traditional look. Whichever oakwood finish you choose, you can rest assured you’ve opted for an elegant chair with the added benefit of being stackable up to 8 high.

Alternatively, our bestselling Loopback chair is now available with the added convenience of stackability. Available in walnut or dark oak, the Loopback Stacking Chair, inspired by classic Parisian café design, will seat your customers in comfort and style.

It’s the little details that really create the wow factor in your newly designed space. That’s why these chairs are available with a simple wooden seat or expertly upholstered by us onsite in a choice of over 100 hardwearing fabrics in material, faux leather or vinyl to fit in perfectly with the colours of your décor scheme.

To find out more, please call 0116 286 4911 or fill in our contact form at www.trentfurniture.co.uk

The Final Touch - Delight Your Clients With Gorgeous Art Fitzwalls.com offers a range of high quality photographic images with you in mind.

Enhance your new build or refurbishment with glorious images from www.fitzwalls.com.

Find that perfect finishing touch for your building, whether new build or refurbishment, home, office, restaurant or pub.

Subjects include, Travel, Water, Boats, Rigging, Venice, Horses, as well as abstracts and images inspired by the natural world.

Transport your clientele to a favourite or planned holiday destination, with fabulous images of Venice and the islands, or a Safari with Zebra, Elephant and Lions from Kenya.

Abstract images are also available, which cause the viewer to stop and consider what is depicted there. We all see things differently.

For horse-lovers choose from a selection of attractive breeds, magnificent Friesian ‘warhorses’, elegant

Portuguese Lusitanos, free running Icelandic horses, and wild, white Camargue horses.

Modern and sophisticated presentations as acrylics are available, which, with no heavy wood frame, can fit with any style of building.

Easy to clean, maintain and ready to hang they are eminently suitable for offices and public areas of buildings.

Some of the images are available both with existing black frames as well as unframed.

Images bought unframed are supplied with a mat border.

For more details, or if you have questions arising from the website contact Kate by email or phone. kate@fitzwalls.com M: +44 (0)7812 341517 Freephone 0808 197 2726 www.fitzwalls.com

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New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/email terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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CLH DIGITAL

Issue 230

Design and Refit

Maximising Revenue, Compliance and Customer Experience with a Lift a restaurant in London For larger establishments and new buildings, the primary choice should always be a passenger lift, as it can robustly handle high volumes and frequent use.

Not only do these lifts improve overall customer experience but also ensure inclusive access. Failure to give equal, dignified access is a breach of the Equality Act, and with the Purple Pound valued at £274billion per year, it’s a vital source of business revenue.

Whether you're opening a new hospitality venue, renovating existing premises, or looking to comply with regulations, a lift could be the solution.

Any hospitality business aims to provide unparalleled customer service, facilitating easy movement for customers throughout the building and enabling staff to serve quickly and safely.

Lifts in hospitality settings generally fall into two categories: front of house lifts, which ensure smooth movement of people and occasional goods (such as luggage), and back of house lifts, which facilitate the transport of goods and sometimes staff.

A front of house lift, depending on the size and needs of the establishment, is typically a passenger or platform lift.

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• Where stairs to a mezzanine floor or steps in front of the building create a barrier for wheelchair and buggy access, a step lift can provide a practical solution where installing a ramp is not feasible.

• For moving customers between floors: In smaller establishments and existing buildings, a conventional platform lift may be sufficient. For a more enhanced customer experience, a cabin platform lift, which gives the look and feel of a traditional lift, could be ideal. Platform lifts benefit from lower pit and headroom requirements and involve less building work than a conventional lift.

A platform lift designed to match the building refit at

Behind the scenes, back of house lifts play a crucial role in maintaining excellent customer service. The most well-known is the dumbwaiter, also known as a food or catering lift. With options such as heated shelves to help keep food warm, it’s an invaluable tool when kitchen and restaurant areas are on different floors. This setup prevents the risks of manual handling for staff and improves safety for customers if using the same stairs.

The benefits of a Stannah dumbwaiter include their ability to fit into the even smallest spaces, quick installation time, and relatively low-cost addition to the overall fit-out cost.

For larger working restaurants, trolley lifts and goods lifts are available, including an option for attendant control so a staff member can accompany the load.

Fast and efficient service enhances the customer experience and ensures staff safety at work. Including a lift as part of a refit or fit-out can be a relatively small investment with significant benefits. Are you considering a renovation or thinking about a lift? Look no further than Stannah Lifts, www.stannahlifts.co.uk.

Download our free manual handling guide here resources.stannahlifts.co.uk/manual-handling

Design and Refit

Restaurant Furniture Store

Looking to elevate the elegance of your restaurant? Discover the sophisticated range of chairs and tabletops at Restaurant Furniture Store, available in both standard and custom sizes. Enjoy peace of mind with our 5-year warranty and free delivery, ensuring both quality and convenience.

We offer a comprehensive selection of in-stock products, along with a vast array of unique, custom options.

If you're searching for something truly bespoke, we provide an extensive range of customisable chairs that can be tailored to your exact specifications, including colour, fabric, and design.

We’re also excited to introduce our new leasing option! If you'd like to enjoy our products without the upfront cost, you can now lease any of our in-stock items—perfect for startups and business renovations.

Leasing starts at just 33p per week, with flexible 2-year and 3-year terms, giving you the option to purchase at the end or renew your lease to refresh your furniture.

At The Restaurant Furniture Store, we are dedicated to delivering high quality indoor and outdoor restaurant furniture, complemented by exceptional customer service.

With a dedicated account manager and our expert customer service team, you’ll receive timely updates throughout the entire process, from purchase to delivery. Our mission is to make your experience smooth and stress-free.

Visit our online store to explore our extensive indoor and outdoor furniture collections www.restaurantfurniturestore.co.uk

Beautiful Wood For All Surfaces

Inspiring customers for nearly 50 years, Havwoods is the prevailing name in beautiful wood surface design for floors, walls and ceilings.

Havwoods’ superior collection of products is available in an extensive range of species, finishes and colours to ensure the perfect fit for any interior.

OVER 400 WOOD FLOORING OPTIONS Combining unrivalled expertise and latest designs, Havwoods set the benchmark for outstanding quality wood surfacing in a wide variety of species and with every conceivable finish. They select the very best products from the best manufacturers worldwide, continually researching new ideas and trends. The result is a superior portfolio of hundreds different wood surfacing products, most of it being European Oak. Wood flooring offers the perfect balance of luxury and practicality for any space adding value to a property. Investing in this beautiful, tough, natural and durable material is therefore a great choice.

BEYOND THE FLOOR Providing a literal new dimension to their collection

of wall surface and veneer solutions Havwoods recently introduced its latest new collection, Elegante Veneers. With versatility, flexibility and sustainability at the heart of the range, Elegante is part of Havwoods’ new journey to enhance its product portfolio to offer ranges that extend beyond the floor. With a wide variety of wood surface options for floors, walls and ceilings, Havwoods is your go-to provider for any of your timber surface requirements.

PRODUCTS FOR ALL BUDGETS H Collection by Havwoods is the perfect high-quality timber flooring option for value management and a popular choice in the Hospitality sector due to its fantastic price-point without compromising on the performance or durability required for high-traffic spaces. Dive into a curated palette of popular hues, thoughtfully designed to inspire and elevate your interiors. H Collection products are FSC® Certified Timber (FSC-C009500). info@havwoods.com +44 (0)1524 737000 www.havwoods.com/uk

Issue 230

CLH DIGITAL

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CLH DIGITAL

Issue 230

Design and Refit

It’s The Small Touches That Make A Big Difference: British Luxury Lampshades

So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences.

These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel.

Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel room-that’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers.

At Tringhams we have been supplying handcrafted luxury lampshades from our family-owned business in London since 1986.

We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte.

If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on this page for details.

Drakes Bar Furniture Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service.

We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Call 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. See page 42 for details.

Property and Professional

Issue 230

CLH DIGITAL

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UK Pub And Restaurant Transactional Market Activity Improved In H1 2024 Report Reveals Investor confidence has returned following an uplift in mergers & acquisitions according to the latest Pubs & Restaurants 2024 Mid-Year Market Insight report by Christie & Co, which reflects on market activity and trends across the UK’s pub and restaurant transactional markets in the first half of 2024 and provides an outlook for the rest of the year.

The report reveals that pub market activity improved in H1 2024, compared to the subdued levels seen in 2023, with Christie & Co’s key transactional metrics trending upwards since January this year, albeit off soft year-on-year comparables.

Demand has been polarised towards bottom-end and premium assets however, this also shifted over the past six months, with signs suggesting the mid-market is returning. Additionally, there has been increased M&A activity signalling that investor confidence has improved.

THE KEY MARKET INSIGHTS AND TRENDS REVEALED IN THE REPORT INCLUDE: • Christie & Co instructions increased by 46% compared to historic low levels. Viewings, offers, deals agreed and exchanges increased by 5%, 15%, 46% and 74% respectively • The sub 600K market remains strong but the freehold, freehouse market is returning as confidence improves • There is increased demand for closed sites, particularly within the restaurant sector as buyers would prefer

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

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

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

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

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are

just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

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

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

to buy the property and add value in the current environment • The most active buyers are predominantly experienced operators or individuals already in the marketplace who understand value • Pub Co’s have been notably active. They are looking to divest sites that no longer fit their portfolios, subsequently freeing up capital to acquire new sites • The late-night sector has continued to struggle, with the latest figures from CGA Nielsen indicating there were approximately five closures per week in Q1 2024. The growth of the late-night bar, changing social trends and disproportionate impact of the cost-of-living crisis on the student and younger demographic has contributed to this. Entertainment-led venues are faring better • Consumer habits have shifted with regards to food, drinking and dining out times – a continuation of last year • Operators are focusing on creating lean, consolidated businesses versus saturation Looking ahead, whilst it is noted that operators are still contending with staffing issues, cost pressures and current interest rates have made funding deals challenging, Christie & Co remains optimistic that market activity is moving in the right direction and suggests that correctly pricing assets is the key to increased deal activity as vendor expectations remain high, particularly as rates are expected to come down in the coming months.

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What Next?

UK Hospitality is not alone in having had a turbulent couple of years, but it does seem to be resilient. The UK economy has just been confirmed as the fastest growing economy in the G7, inflation and interest rates have come and dare we say energy prices seem to have levelled off.

The pessimist in me however is looking at what is next, we have a budget coming up and despite pre-election promises we know taxes are going to increase, it would be fair to assume that minimum wages will increase and possible pension’s requirements also.

One area I think could be an increase is the rate of IPT (Insurance Premium Tax) which is currently 12% and I feel could be increased to 20%, this would be an increase on all insurance premiums before any insurance rate increases.

It’s not all doom and gloom though and with the economy growing it suggests that we are all spending more money. I recently had a trip to Yorkshire and was amazed at how busy the town was, the pubs, bars and restaurants and the variety of establishments, slightly annoyed I had not thought to pre-book for dinner!

As an insurance broker we are here to find the best insurance deal for you and if you are tired of having excuses for poor service or just want to change to a broker who cares, we can look after all your insurance requirements, from your hotel to your home, your leisure centre to your life insurance, call us and find out more.

Simon Bentley Phoenix Specialist Risk Solutions – Insurance Brokers 01273 977221 Info@phoenixsrs.co.uk See the advert on the back cover for further information.

T H E W E S T C O U N T RY S P E C I A L I S T S

• Famous Premises with Unique History in Prestigious Town • Grade II Listed Four Storey Building, Built in 1736 • Commercial Ground Floor Unit with Planning to Convert to Residential • Delightful 2/3 Bedroom Town House with Pretty Sun Terrace • Must Be Viewed to be Fully Appreciated

BRIXHAM, DEVON

SOUTH CORNWALL COAST

CHAGFORD, DEVON

SOMERSET COUNTRY VILLAGE

Free Of Tie Village Pub/Restaurant

Well Known Character Café & Tearoom

Destination Country Pub & Restaurant

Stunning & Profitable Business

Tearoom 24, Catering Kitchen

Bar/Restaurant Areas 66+, Garden 60+

Impressive Bar & Dining Areas 104+

Easy Daytime Hours, 5 Days A Week

2 Bedroom Owners Accommodation

Gardens, Parking, Owners Accom.

Successful & Profitable Business

Landmark Trading Position

Excellent Reputation & Reviews

Tremendous Potential & Opportunity

Affordable & Profitable Business

LH £37,500

4850

LH £40,000

2150

FH £295,000

EXMOUTH, DEVON

SOUTH HAMS TOWN

POPULAR DEVON VILLAGE

Café, Coffee Shop & Restaurant

High Turnover Character Village Inn

Prime Town Centre Location

60+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark High Street Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Easy Daytime Hours, 6 Days A Week

Beer Gardens 98+, Car Park

Tremendous Potential

Thriving Turnkey Business

Impressive & Profitable Business

2109

LH £75,000

2168

FH £695,000

FREEHOLD

REF: 4906

PRICE: £27,250

NR. SALCOMBE, DEVON

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Contemporary Interior Design & South Facing Terrace • Local Repeat Custom with Huge Tourist Boost • Trading 11 Months of the Year

4794

Licensed Café, Bar & Restaurant

LH £24,950

PRICE: OIEO £435,000

LAUNCESTON, CORNWALL

• Delightful Café in Substantial Grade II Listed Premises • Art Deco Design Trade Area Seating 20+ • Owners 1 Bedroom Accommodation • Separate Function Room & Studio Flat Let on AST • Popular Café with Further Potential

PRICE: £85,000

LEASEHOLD

REF: 3684

TORQUAY, DEVON

PRICE: £70,000

FREEHOLD

REF: 4940

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Stunning Country Inn & Restaurant

Traditional Pub & Restaurant

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar Areas 48+, Gardens 78+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

3 Bed Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

Profitable Wet Led Village Pub

PRICE: £1,500,000

LH £19,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £495,000

4851

01392 201262 www.stonesmith.co.uk

FREEHOLD

REF: 4351

FREEHOLD

REF: 4320

• Unique & Successful Lifestyle Business in Former 18th Century Water Mill • Licensed Café/Bistro situated Over 5 Character Trading Areas • Extensive Retail Sales Area Located on 3 Floors • Exceptional 2 Bed Owner’s Accommodation • Expansive Grounds with Woodland, River Frontage, Paddocks & Ponds

• Stunning Coastal Thatched Village Inn - Rethatched in 2023 • Recently Totally Renovated, Reequipped and Remodelled • 70+ Covers inside and Stunning Outside Trading Areas • Beautiful Owners Chalet Bungalow with Sea Views • Very Strong Business, Viewing Essential

PRICE: £1,100,000

REF: 4942

TOTNES, DEVON

TORQUAY, DEVON

Coastal Licensed Café & Takeaway

LEASEHOLD

• Historic Building, Sympathetically Converted to Create Versatile Property • Very Well Established B&B/Hotel with Significant Net Profit • 10 Superior En-Suite Letting Bedrooms, all Individually Designed/Decorated • Breakfast Room & Conservatory, Fully Equipped Kitchen & Guest Car Park • Newly Renovated, Self-Contained & Separate Bespoke Owner’s Cottage

SOUTH ZEAL, DEVON

PRICE: £1,500,000

REF: 4262

• Successful Fish & Chip Takeaway with Excellent Reputation • Impressive Turnover & Net Profit Figures • Prominent Location within Residential & Commercial Area • Smart Fitout, Well Equipped with Ancillary Areas • Rent £11,200 PA, 10 Year Lease from 2020

• Stunning Hotel & Inn with Luxury Rooms Overlooking Dartmoor National Park • Steeped in History with 7 Luxury En-Suite Letting Rooms • Extensive Trade Gardens, Patio, 2 Paddocks & Private Field • Separate 3 Bedroom Owners Bungalow & Gardens • Genuine Retirement Sale of a Very Successful Business

4859

LEASEHOLD

TIVERTON, DEVON

PRICE: £895,000

FREEHOLD

REF: 4885

Phoenix Specialist Risk Solutions Ltd are authorised and regulated by the Financial Conduct Authority – FRN: 992540.

Phoenix Specialist Risk Solutions Ltd is a company registered in England and Wales with company number 10529278.