CLH Digital - Issue #232

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 232

Ministers Must Act to Save Pubs www.CLHNews.co.uk

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Government must give pubs which serve as the “beating hearts” of their communities greater support with tax rebates to preserve the nation’s locals as vital social lifelines, a report from the think-tank Localis has urged.

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New Report Urges

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The report says that the government must completely overhaul a counterproductive regulatory and tax landscape that threatens the future of the ever-popular British local pub as a vital social and economic anchor for communities across the country.

The a report which was produced at the Labour Party Conference in Liverpool entitled ‘Inn-Valuable 2: unlocking the socio-economic potential of our nation’s pubs’, urges the government to launch a taskforce to clear obstacles that endanger the beer and pub sector which cumulatively supports more than one million jobs, generates £34.3bn in GVA to the economy and delivers £11.4bn in tax revenues to the Exchequer annually.

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Issue 232

Editor's Viewpoint

Welcome to the latest issue of CLH Digital The Localis report is not some pie-in-the-sky TIME FOR ACTION proposal; it is well-researched and credible, produced by experienced experts. If the Chancellor ON PUBS AND has any interest in the future of the pub/hospitality she must take heed.

FAIRNESS IN TIPPING industry, The stark news that 50 pubs are closing every

EDITOR

Peter Adams

At this year’s Labour Party Conference in Liverpool lasty week, the report ‘Inn-Valuable 2: Unlocking the Socio-Economic Potential of Our Nation’s Pubs’, authored by the think tank Localis, could not have come at a more urgent time.

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

month should be a wake-up call. If that’s not enough of a warning, then I truly despair for the future of this sector. The question is no longer whether the industry can survive, but whether our government has the political will to ensure it does.

TELEPHONE:

01202 552333 FAX: 01202 552666

The report calls for the government to launch a taskforce to remove the obstacles endangering the beer and pub sector—a sector that cumulatively supports over one million jobs, contributes £34.3bn in GVA (Gross Value Added (GVA) is a measure of the value that producers add to goods and services they buy, and then sell.) to the economy, and brings in £11.4bn in tax revenues annually.

On another note, a new law set to come into force on October 1st will require employers to distribute tips fairly and transparently.

Under this legislation, hospitality businesses will be legally required to pass on all tips to their staff without deductions. (See page 6.)

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These are not just impressive figures; they represent the lifeblood of communities up and down the country.

Employers will also need to introduce a fair process for sharing tips, ensuring that those who worked for it actually receive it. This is an issue we’ve been raising for months in CLH News, urging businesses to prepare for the change.

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EDITOR

The tipping law is long overdue, and it’s a step in the right direction for fairness in the workplace. But it also raises the question: are you prepared?

SALES EXECUTIVES

Yet despite these contributions, successive governments have treated pubs like a cash cow.

Endless taxation and duties have squeezed the sector to the point of no return. As the report highlights, pubs are the heart and soul of communities, playing a vital role in, among many other things, social cohesion and helping to alleviate loneliness.

However, industry leaders and observers across the board agree: pubs are being taxed into oblivion. It’s unsustainable, and the prospect of more tax and duty increases in the near future defies belief.

If the Chancellor’s answer to every problem is simply to raise or invent new taxes, then frankly, the title of Chancellor becomes meaningless.

Anyone can wield the blunt instrument of tax hikes. What we need are leaders with the creativity and courage to foster growth, support industries, and inspire confidence. You cannot simply tax a sector until it closes and then move on to the next one.

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With the new legislation now upon us, hospitality businesses need to ensure they are compliant and that their staff are fairly rewarded for their hard work. It’s not just about legality—it’s about fostering a fair and transparent working environment, something that can only benefit the sector in the long run.

Both the taxation crisis facing pubs and the tipping law reflect larger, systemic challenges in our industry, and in the lead up to the autumn budget we need the Chancellor to take action, demonstrate leadership, and provide genuine support!

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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

Published by Published by

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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Ministers Must Act to Save Pubs Issue 232

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New Report Urges

(CONTINUED FROM FRONT COVER)

“Pubs are the beating heart of many communities, playing multifaceted roles in local daily life. This is why the decline of pubs is cause for great concern. With each closure, both tangible and intangible voids are left behind.

COMBAT LONELINESS According to polling undertaken by YouGov for the report, 72% of people felt the impact of pubs to community life to be positive. When asked if pubs are important in bringing people together, more than four-in-five (81%) of British adults agreed they are, with just 14% feeling that they are not.

Polling carried out for the report showed nearly three quarters (73 percent) of British adults felt that pubs help combat loneliness in their local area. Among pro-community activities supported by local pubs, nearly half (42%) of people were aware of pub events that bring the community together, more than a quarter (27%) knew of local pubs that supported charitable causes and close to one in five, 19%, knew of local pubs that supported vulnerable people in their area.

The research identified from case studies taken pubs across the country some dominant themes on how the sector supports local people and communities, namely by • combatting isolation • supporting local causes • bringing local business together • keeping prices down so pubs remain accessible social spaces for communities.

“The lessons are clear: pubs, in all their forms and across all locations, remain integral to British social cohesion as hubs of activity, community, and social capital. This makes their presence all the more crucial as community safety nets and beacons of light, offering a lifeline hope for many people looking for a real sense of local belonging.”

CUT DUTY Emma McClarkin, chief executive of the British Beer and Pub Association, said: “This research cements what people up and down the country know and believe – that the pub is a home from home, the beating heart of our towns and villages, and offers a warm welcome to people from all walks of life.

“As this research proves, pubs aren’t just about a pint – people know that pubs stave off loneliness, support the vulnerable in their communities, and raise millions for charity.

“While we know that brewers and pubs invest billions into the economy, their huge contribution to our communities and society is priceless and they must be supported” “Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs and brewers can remain a cherished part of society.”

RATE RELIEF Pollsters also found that among those who’ve ever visited a pub more than half (53%) had met a friend in one, while nearly two-in-five (38%) of people had visited the pub to meet up with family, a quarter (26%) had enjoyed Sunday lunch in one and 11% of the public had attended a pub-held birthday party in that timespan.

In addition, 7% of the public had used pubs for dating purposes and 20% watched a sporting event.

A key recommendation of the report calls for short-term support by extending business rates relief for hospitality and to increasing the window for this to three years in line with the spending review period to give long-term certainty to pub landlords.

The report authors also call for a government taskforce to arrest the decline of the Great British pub which would identify policies to ensure long-term sustainability for the sector, including: • reviewing business rates and excise duty; • providing employment incentives so pubs keep employing younger members of staff; • examining planning policies to support the night-time economy and preserving the role of local pubs as social, cultural and economic anchors in towns and villages.

“SCARY TIME” Becky Barnett who runs The Lamb Inn in Swadlincote, which features in the report, said: “We support our local community in a number of ways, including offering free food and drinks to people on Wednesday mornings. People can come into the pub, have a free hot meal, and in winter, sit by our log fire in comfy chairs, no questions asked.

“When times are tough, we want to be a place where people can come for help and local people have been incredibly grateful of us opening our doors at no cost. At the same time, we also face challenges with high energy bills and other rising costs so it’s a scary time for our business as well, we want to continue to provide a non-judgemental warm space for people but we’re facing our own difficulties as well.”

LIFELINE IN RURAL AREAS Pub is The Hub chief executive, John Longden, said: “Pubs and publicans are the heroes at the heart of community life that provide essential local services and activities that create social value.

HEART AND SOUL OF COMMUNITIES

“They are a lifeline for many rural areas providing vital local services and activities such as village stores, allotments and community cafes as well as offering a safe space to tackle the major societal issue of loneliness.

Localis head of research, Joe Fyans, said: “Across Britain, pubs have consistently played a pivotal role in knitting communities together and promoting social cohesion.

“Pub is The Hub now estimates 1,000 more pubs and local areas could benefit from services if they can be directly supported in the future to diversify.”

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Operators Should Be Investing 4

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Issue 232

By Nicolas Ferrary, UK Managing Director, Brigad (www.brigad.co) The hospitality industry is facing a crisis level of vacancies, in part, due to the insufficient attention paid to the wellbeing of workers, resulting in demotivated employees and poor worker retention.

In order to improve staff wellbeing and therefore motivation, operators should first ensure they provide open channels of communication between management and employees. It’s important that employees feel comfortable sharing any concerns and feelings and have appropriate channels to do so, such as the ability to arrange private meetings or through the use of feedback channels via apps. Brigad, for example, provides hospitality workers the opportunity to leave feedback on the app about businesses they have worked with following a shift, which can be seen and actioned by the business’ management. Ensuring employees feel listened to and respected by management means that they then feel protected in the face of abuse from customers.

During busier periods, such as the summer, when staff will be under additional pressure and customers are likely to have less patience, it’s important that managers are able to easily recognise signs of stress and burnout amongst their staff. Providing flexibility for staff, realistic work hours, and ensuring regular and sufficient breaks are taken can help staff avoid feeling overwhelmed within high pressure scenarios,

while also helping them create a healthy work-life balance. Providing this flexibility can easily be done by utilising and employing external help if necessary. Employing external help, often at short notice, is simple for businesses to do via solutions such as Brigad.

To support flexibility and a strong work-life balance, professionals should also feel empowered to explore other ways of working aside from permanent contracts. This can allow to them to have more control over their work and own mental health too. There are various platforms that can help facilitate different approaches to working which professionals can explore.

Recently, employees have been demanding additional and more diverse training in order to upskill and maintain existing skills. In addition to providing this training, it’s also necessary that managers have an in-depth understanding of each employee’s role and skill set so that they are able to provide the correct support and recognition. This recognition will help boost morale and motivation amongst staff.

Whilst work and role related training is necessary, operators should also be investing in wellbeing practices for their staff. Arranging for out of work sessions on meditation, mindfulness and yoga will help teams bond, while also reducing feelings of stress therefore improving their mental health and feelings of support.

Love British Food Calls on Government to Embrace Community-Focused Food Strategy During British Food Fortnight

• Channel Government investment into promoting the benefits of eating seasonal, quality, local British food to the domestic consumer. Currently the majority of investment is geared to promoting British food to the export market.

British Food Fortnight is now under way (September 20) and runs until 6th October 2024, marking its 23rd year as the nation’s leading celebration of all things British food.

The organisers say this year’s event which promises to be ‘bigger and better than ever’ with activities, promotions and celebrations taking place across the country, are calling on the government to Embrace Community-Focused Food Strategy.

POSSIBLE AMBITIOUS NEW PROPOSALS THAT WILL NEED POLICY AMENDMENTS AND BUDGETS INCREASING:

ORGANIZERS HAVE PUT FORWARD PROPOSALS THAT CAN, THEY SAY, BE DONE NOW BY MINISTERS WITHIN EXISTING BUDGETS:

• Free and Healthy School Meals: Provide free, healthy school meals for all children. At the very least, extend free school meals to all children on Universal Credit, and ring-fence the food allowance to ensure it is spent on high-quality, nutritious food.

• Cross-Departmental Collaboration: Establish cross-departmental cooperation on food policy to ensure cohesive approaches that connect food production with public health, education, and environmental sustainability.

• Prioritise Community Engagement Over Lobbying: Work closely with organisations, businesses, and community leaders who are actively delivering change on the ground, rather than focusing on lobbying groups.

• Move Beyond Targets: Instead of simply aiming for a target of 50% British food in the public sector, focus on a scheme that inspires and enables catering teams, food service organisations, and wholesalers to connect food procurement with nutritional outcomes.

‘Buy British’ Initiative: Encourage all food service organisations and wholesalers to feature a ‘Buy British’ category, similar to the supermarkets’ ‘Buy British button,’ to promote and prioritise British produce.

SUGGESTIONS THAT WILL NEED REALLOCATION OF EXISTING BUDGETS: • Food Education for All: Ensure that every primary school pupil knows where their food comes from, how to prepare it and that every secondary school pupil understands basic nutrition and the critical role of food in mental and physical health.

• Clearer Food Labelling: Implement clearer labelling to highlight food provenance and the link between how food is produced and its nutritional value. Consider reallocating funds from existing programs, such as Red Tractor, to support this initiative.

• Investment in British Agriculture: Substantially invest in growing more fruits, vegetables, beans, and pulses. Encourage public institutions to incorporate these foods as part of a balanced menu, alongside less but better-quality meat.

Alexia Robinson, Founder of Love British Food, commented: “British Food Fortnight is the perfect time to reflect on the importance of our national food strategy and what it can achieve. With the Labour Party Conference taking place during the biggest celebration of British food, we urge the new government to focus on community, education, and accessibility.”

“We believe that by moving beyond simple targets and offering practical support to those working in the public sector, we can make real changes that benefit everyone – from school children learning about food to local farmers supplying nutritious British produce.”

Tim Radcliffe, director Love British Food & net zero food programme manager at NHS England, commented: “British Food Fortnight is of great importance to me because it celebrates the rich diversity of local produce, supports British farmers and fosters a connection to the land and heritage. It encourages the appreciation of high-quality, seasonal food that’s grown and produced sustainably.

“The national food celebrations promote community spirit, bringing people together through food festivals, farm visits, and educational activities, helping us to understand where our food comes from. Supporting British food also contributes to the local economy and reduces the environmental impact of importing goods. Overall, it allows us all to embrace the values of sustainability, health and cultural pride.”

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Beer Tax Hike ’Not The Answer For Healthy Pubs Or Communities' Issue 232

CAMRA has responded to reports that the Chancellor will raise taxes on beer in the upcoming Autumn Budget.

CAMRA is urging everyone to use its quick and easy online campaigning tool to contact their local MP ahead of the Autumn Budget in order to get a fair deal for pubs, pints and people.

We are calling for a further reduction in draught beer and cider duty, a reform of the Business Rates system in England, a VAT cut for hospitality businesses, a review of the definition of cider and a 50% juice minimum in cider, as well as the removal of unnecessary rules that prevent sales of takeaway pints.

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Take part in the E-lobby here: https://action.camra.org.uk/page/156994/action/1 CAMRA Chairman, Ash Corbett-Collins, said: “Pubs are at the centre of communities across the UK and provide the best environment for moderate alcohol consumption in a social setting. Hiking beer tax in the Autumn Budget – at a time when pubs and brewers have battled against the odds to survive – is not the answer for healthy pubs or communities.

“In particular, the Chancellor should be looking at cutting tax on draught beer – meaning beer brewed for, and consumed in pubs, social clubs and taprooms - and reforming the grossly unfair business rates system to give a fair deal to pubs.”

Hospitality Businesses Urged To Prepare For New Tipping Laws A hospitality business adviser is warning owners of pubs and restaurants not to fall foul of new rules governing workers’ tips.

Lynne Blakey, a director in the Bristol advisory consulting team at Evelyn Partners, the wealth management and professional services group, said new legislation coming into force on October 1st requires employers to distribute tips fairly and transparently.

“Tips must be distributed at the place of business where they were generated within a specified timeframe. So the changes are likely to have a significant impact on employers who have held cash back in the past to cover leaner months, or pooled tips across several venues.

Many hospitality businesses are unprepared for the forthcoming changes to the Employment (Allocation of Tips) Act, she added.

“Employers will need to have a written policy on tips, including how they manage and distribute them and will need to keep accurate records detailing how tips have been dealt with.

“Employers will have to pass on 100 per cent of service charges and tips to workers without any deductions under the new rules,” said Lynne, who has personal experience in the hospitality sector, having previously served as finance director at The Newt in Somerset for four years.

“Tips must be allocated fairly across all workers, including those on zero-hours contracts and agency workers. They will have the right to request information on their employer’s tipping record if they feel they have been shortchanged.”

A Guide for Employers On Fair and Transparent Tipping 6

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Issue 232

Step 2: Define clear guidelines

Millions of employees are set to take home more earnings, as the new 'Tipping Act' comes into force this October. These new regulations are monumental for people working in hospitality, as new rules state that 100% of tip earnings must go to workers. Businesses in England, Scotland, and Wales, will be breaking the law if they hold back service charges, make any deductions to tips, or allocate them unfairly, which has been a long-standing issue in the industry.

Once a tipping system has been agreed on and established, write out a set of clear guidelines on how tips will be allocated and distributed. These should be easy to understand and accessible to all staff members.

Step 3: Regular reviews

In this guide, the founders of Alcotraz (www.alcotraz.co.uk) break down the new rules, and outline how to implement fair tipping policies for your business.

Lastly, new systems should be about trial and error. It’s important to give a trial period of 3 - 6 months, and then review how well the new tipping system is working for everyone. If staff are unhappy with the current system, repeat step 1 again.

A BREAKDOWN OF THE NEW RULES

SHARING AND ALLOCATING TIPS

As part of the new rules, employers are now required to:

Allocating and distributing tips fairly does not necessarily require employers to allocate the same proportion of tips to all workers.

However, to keep workers happy and the splitting process fair, here we recommend a few different methods you can use to split tips properly:

• Pass on all tips and service charges to workers without deductions, except for specific cases like income tax.

(Image credit: Nick Fewings, Unsplash) • Ensure that tips are distributed fairly and transparently.

• Follow the government’s Code of Practice on fairness and transparency when handling tips.

• Keep a written policy on how tips are managed and make it available to all staff members.

• Maintain a record of all tips and their distribution.

• Include service charge into the tip sharing process.

• Pay all due tips within one calendar month.

• Pay employees at least the minimum wage, without accommodating tip earnings. Meaning that the earnings from tips won’t count towards the national minimum wage, or employees salary.

GUIDELINES FOR FAIR TIP DISTRIBUTION Before implementing any new tip distribution system, it’s essential to speak to your staff and involve them in the process as much as possible. That way, you can ensure the majority are happy with the changes, and that they have been given the opportunity to voice their concerns if they have any.

TALK TO YOUR STAFF Gather feedback from your team to understand if they have any preferences or concerns as this will help ensure that the tipping system is fair and transparent to everyone.

Step 1: Gain feedback Your employees can offer valuable insights and help you understand their preferences, concerns, and potential challenges that could come from implementing a new tipping system. That way, you can adjust it accordingly. Why not try a feedback session, or anonymous form if people would rather voice their opinions in private?

By creating a structure that works for everyone, this will ensure problems from arising later on down the line.

FULL SPLIT If all staff members agreed, you could fully split where each team member gets the same amount regardless of their role or interaction level with customers. This method promotes a strong sense of teamwork, but may not take into account different levels of responsibility, and workload.

THE HOURS WORKED RATIO An hours work system could be given out at the end of every week, and take into account the number of hours worked per each staff member. That way you can ensure that tips are allocated proportionally based on individual effort, and the time they have contributed.

TIERED RESPONSIBILITY A tiered system method would allocate a larger portion of tips to staff who have more direct customer interaction, while back-of-house staff will receive smaller but consistent shares. For example, waiting staff could receive 60%, bartenders 20%, back of house 10%, and the kitchen staff receive the remaining 10%.

HYBRID SYSTEM To address the pay gap difference between front and back-of-house staff, a hybrid model would have a percentage of tips reserved for back-of-house and kitchen staff. For instance, 50% of tips could be split between all front-of-house workers, and the other 50% allocated to the kitchen and back-of-house workers.

Implementing a fair and responsible tipping system is key to creating a positive work environment in the hospitality industry. By following these new regulations and guidelines, you can create a tipping system that recognises hard work, and ensures that all staff feel valued making for a more harmonious and productive work environment.

Zest Quest Asia Launches Twelfth Annual Competition, With New Semi-Finalist Round Zest Quest Asia 2025 is now open for entries!

Fortuitously timed during the Chinese Mid-Autumn Festival period, the launch of the 12th Zest Quest Asia competition means that colleges throughout the UK should lose no time harvesting the talent and ambition of students longing to demonstrate their knowledge and skill in Asian cookery.

Created by restaurateurs Cyrus and Pervin Todiwala with the support of the Master Chefs of Great Britain in 2013, Zest Quest Asia has served as the springboard for many budding culinary careers enriched by exposure to authentic Asian ingredients and cooking styles. With the ongoing dearth of Asian food courses on the curriculum, the competition has helped to fill a skills gap. The stakes are high, as Asian cuisine – particularly Indian and Chinese – continues to dominate the UK food scene, with British diners growing increasingly accustomed to and demanding genuine Asian tastes and flavours.

Students and their tutors are invited to express their interest to the organisers by Friday, 1st November 2024, with the deadline for actual submissions set for Friday, 6th December 2024.

To encourage participation from colleges of all sizes, in the last few weeks, the Todiwalas announced that for the first time, funding support towards the preparation of their Zest Quest Asia 2025 entries would be made available from the Savoy Educational Trust, The Antonio Carluccio Foundation and the Worshipful Company of Cooks of London.

In addition, a new semi-final phase introduced this year will afford teams the opportunity to finesse their entries for the final round and is expected to include a video presentation. As in all previous years, the finals will consist of a live cook-off and presentation to be held in the kitchens of the University of West London.

The process, designed for fairness and rigour, will enable judges to score competitors in terms of both their practical skills and theoretical knowledge, the latter including the history and culture embodied by specific cuisines. The winners will be announced at a Gala Dinner and Awards Night to be held at the Hilton London Wembley on Friday, 4th April 2025.

The competition will uphold its tradition of awarding a trip of a lifetime to Asia to the Zest Quest Asia 2025 overall winners, the destination remaining a closely held secret until the Gala Dinner.

Current champions, The Sheffield College, recently claimed their prize in India, sponsored by Tilda Foodservice, where amidst their many food experiences, the students were able to visit the Taj Mahal, a UNESCO World Heritage Site.

Cyrus Todiwala said, “I am extremely excited about Zest Quest Asia 2025. This year we have redesigned the competition to pave the way for more colleges to enter. We have some new industry sponsors, and we have secured pledges of funding from three of our industry’s esteemed bodies, the Savoy Educational Trust, The Antonio Carluccio Foundation and The Worshipful Company of Cooks of London.

Now colleges can qualify for the semi-finals phase, widening the scope for colleges to qualify for the finals.

“I have never felt more confident about the future of our competition and urge everyone to buy early-bird tickets for our Gala Dinner and Awards Night. Mark your calendars and prepare to share the joy of our brilliant student chefs!”

Colleges should submit their expressions of interest in Zest Quest Asia 2025 by Friday, 1st November to Cora Strachan at cmsevents@btinternet.com. Closing date for submission of entries is Friday, 6th December 2024.

Last Orders – 50 Pubs A Month ‘Vanish’ During First 6 Months of 2024 Issue 232

50 pubs a month ‘vanished’ for good from the English and Welsh communities that they once served calling last orders for the final time during the first 6 months of 2024.

Ms Reeves has been presented with forecasts that show that putting up alcohol duty would raise an extra £800m next year.

However, the sector is now asking the government to freeze duty for at least two years to help in the recovery of sales across an industry that already faces myriad challenges.

Last month independent breweries called on the Labour Government to confirm that the new Alcohol Duty System will be reviewed after three years, as research shows its impact on the beer brewed by more than half of breweries.

The data additionally highlighted how the total figure also included pubs that currently stood vacant and were being offered to let, which meant that the number of operational pubs was in fact even lower.

In the first half of 2023, 383 pubs also closed, the equivalent to 64 pubs closing every month, showing that the situation is dire.

The North West region of England lost 46 pubs, the most of any region, during the first half of 2024.

A total of 472 pubs called last orders for the final time during the whole of the financial year in the 12-months from 1st April 2023 to 31st March 2024 Pubs which have ‘vanished’ from the communities that they once served have either been demolished and/or converted into other types of use such as homes, offices or even day nurseries.

Alex Probyn, President of Property Tax at Altus Group, warned of a “double whammy” of property tax rises for pubs next April calling on the Chancellor to use her Autumn Budget on 30th October to act saying “the last thing pubs need is an average business rates hike of £12,160 next year through inflationary rises and the loss of the discount.”

Pubs, as with other eligible hospitality, leisure and retail businesses currently get a 75% discount off their business rates bills for the 2024/2025 tax year up to a cash cap of £110,00 per business but this is set to end on 31st March 2025.

Whilst business rates are also set to rise next April in line with September’s headline rate of inflation which, if unchanged from August, could also add an extra 2.2 % to bills next year.

Between 2020 and 2022, in response to the pandemic, hospitality businesses were given 100% business rates relief by the government, however this was then cut to 75% and will be removed from next April.

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month’s Budget, according to media reports.

Analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39,096 at the end of the first half of 2024 to 30th June down 305 compared with 39,401 at the end of 2023.

Altus outlined how pubs that once served communities have either been demolished and/or converted into homes and offices.

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Probyn explained: “The last thing pubs need is an average business rates hike of £12,160 next year through inflationary rises and the loss of the discount.”

A spokesperson for the British Beer and Pub Association said: “While we know that brewers and pubs pour billions into the economy, their massive contribution to society is priceless which is why any closure is devastating.

Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs can remain a home from home.”

Michael Kill, CEO of Night Time Industries Association: “We had hoped the Bank of England would be confident enough to lower interest rates, but their decision to hold at 5%, coupled with inflation remaining stagnant, is another blow for night-time economy businesses.”

“Although inflation is steady, businesses won’t feel the benefit of any shift for months to come. This, along with the barrage of policy changes—ranging from employment rights to Martyn’s Law—and constantly shifting operating conditions, leaves our sector struggling to build a foundation to recover from.”

“With the Autumn budget approaching, the government must provide targeted support for SMEs and cultural businesses, including extending business rates relief and cutting VAT. While immediate action is critical, long-term reform is equally vital to ensure stability for the sector.”

“The message from the industry is clear: allow us to recover—we need stability. The night-time economy is a cornerstone of UK culture and the wider economy. The Chancellor must act now to protect businesses, jobs, and communities before it’s too late.”

Chancellor Rachel Reeves is considering increasing alcohol duties in next

The previous Government pledged that the changes would be fully considered in 2026. The Society of Independent Brewers and Associates (SIBA), that represents the UK’s small and independent brewers, asked the Government to commit to this deadline to ensure that the changes are properly evaluated.

Under the new system, Small Breweries Relief (SBR) – which helped small breweries to compete with Global breweries – was radically modified and extended to other products under a new Small Producer Relief. It also created a new Draught Relief where cask and keg beer destined for the pub is given a 9.2% reduction in alcohol duty.

The new alcohol structure is already having an impact on what small breweries are producing. Changes to the system meant that strong beers including Imperial Stouts and some Double IPAs are no longer eligible for relief. Research by SIBA shows that in response nearly a quarter (22%) of independent breweries have altered their beers above 8.5% ABV, with 7% reducing the ABV and 15% have either stopped producing some beers or all beers over 8.5% ABV. It also introduced a new lower alcohol band at 3.4% ABV which gives a discount on duty to lower strength beers. Over a quarter (27%) of independent breweries have either introduced new beers (18%) or reduced the strength of their existing beers (7%) in response while several Global breweries have dropped the ABV of their beers, reducing their duty bill by millions of pounds.

While the new system aimed to remove distortions, Global cider producers also continue to benefit from a duty rate 46% of that on beer in the new system which is gives Global companies are unfair advantage.

“It’s important that the new system is fully reviewed after three years so that any distortions or issues are understood and addressed and I hope that the new Government will commit to this review in 2026.” Slee added.

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Swifties Drive Unseasonal Boost In Hotel Occupancy, Rates and Profits Issue 232

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The UK hotel industry enjoyed a good end to the summer with occupancy and average daily room rates up when compared to August last year, according to the RSM Hotels Tracker.

Chris Tate, head of hotels and accommodation at RSM UK, said: “It’s promising to see the hotel industry enjoying a strong end to the summer with occupancy, room rates and profits all up on last year.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels increase from 78.9% to 81.3% in August year-on-year, albeit still behind pre-pandemic levels of 83.3%.

London occupancy reached 84.5%, up on 79.9% last year showing a 5% annual increase.

“The welcome boost was helped by a jump in visitor volumes with London Heathrow and Manchester Airport both announcing a 5.5% and 6.6% increase in passengers; and it’s no coincidence that Taylor Swift’s Eras Tour landed back on UK soil in August to boost demand.

Average daily rates (ADR) of occupied rooms were up in the UK and London when compared to August 2023, at £153.71 and £221.09. As a result, gross operating profits (GOP) of UK hotels were also up from 35.1% to 36.8% year-on-year, and from 37.7% to 40.6% in London, which is 2% and 3% respectively when compared to the same period last year.

“For hotels looking to expand or upgrade existing properties, the appetite for investment is there. Hotel deals are dominating M&A activity in the travel sector highlighting real momentum and an opportunity for growth across the industry.”

Drinks sales in Britain’s On Premise continue to lag last year’s levels as autumn gets underway, CGA by NIQ’s Daily Drinks Tracker shows.

gory, with sales fractionally up by 0.1%. Beer (down 2%) had a fair week, but cider (down 11%), soft drinks (down 8%) and spirits (down 14%) all suffered by comparison to September 2023.

Drinks Sales Down Again But Losses Narrow

Average sales in Britain’s managed venues dropped by 5% year-onyear in the week to last Saturday (14 September)—though this a better performance than the fall of 12% in the previous seven days.

Trading was negative on all seven days of the week, though Saturday was slightly better at only 2% down. The week wasn’t helped by widespread cool and grey weather that kept consumers away from pub gardens and terraces after a warmer spell in late August. Higher temperatures and sunshine this week should have made for better trading.

For the second week in a row, wine was the best performing cate-

“Despite a week-on-week improvement, drinks sales are still short of what operators and suppliers might expect in September,” says Rachel Weller, CGA by NIQ’s commercial leader UK & Ireland.

“Cooler weather isn’t helping, and we may also be seeing a readjustment of some consumers’ spending after their summer holidays.

While inflation, household expenses and interest rates are generally moving in the right downward direction, it takes time before that translates into freer spending in pubs, bars and restaurants.”

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Two Thirds Of Hospitality Businesses Yet To Implement Major Food Waste Change With 93% Expressing Concerns As Deadline Approaches changes.

With just months to go until new sweeping commercial recycling rules come into force for businesses in England, 93% of hospitality leaders say they are concerned about the impact the legislation will have on their businesses, a new survey has revealed.

Responding to the findings, RCP’s Sustainability and Communications Manager Adriana Olaya Rodriguez commented: “Of the hospitality and food service businesses we surveyed, 89% said that making recycling improvements was important to them. This is reflective of the businesses we’ve worked with over the past few years, many of which have set themselves ambitious environmental targets with recycling efforts playing a critical role. Despite this, it’s clear that the majority of businesses in the sector have got work to do over the next few months to upgrade their recycling infrastructure and get compliant with the new legislation, especially in relation to food waste recycling.

From 31st March 2025, new ‘Simpler Recycling’ legislation, being brought in under the Environment Act 2021, will require all businesses with 10 or more employees to separate dry mixed recyclables and food waste from their general waste, prior to collection from their premises. The survey of 250 hospitality businesses, conducted by international waste and recycling manufacturer Rubbermaid Commercial Products (RCP) through Censuswide, showed that while 88% are already separating some waste for recycling, only 34% are currently separating food waste. With 920,000 tonnes of food wasted by hospitality and food service outlets each year1, and the average UK hospitality business spending up to £50,000 every year on sending food waste to landfill2, it’s clear that the industry has some substantial changes to make ahead of the March deadline.

With the food waste recycling mandate meaning hospitality is set to be one of the sectors most impacted by the legislation, respondents reported key concerns about the effect of the legislation on their businesses.

Furthermore, just 62% of hospitality SMEs (<250 employees) were actually aware of the changes they need to make, compared with 92% of larger hospitality business (250+ employees) and 78% of SMEs in other sectors.

For large hospitality businesses, the top concern was the timescales to make the changes (55%), followed by cost (51%) and lack of knowledge (49%). Restaurants in particular are worried about timescales (72%), while bars showed concern about a lack of knowledge (64%), and catering companies (55%) and fast food restaurants (54%) said they are most worried about reputation.

While SMEs registered a lower level of concern than larger businesses - 78% vs 97% - (with lower awareness of the legislation), the top concern for these respondents was the cost to implement the changes needed (36%). 31% were worried about the timescales needed to make the changes, with over a fifth saying they thought they’d either miss the 31st March deadline or they did not yet have a planned timescale to make the

“We know the hospitality sector has been hit hard in recent years following the pandemic and subsequent hike in operational costs so it’s no surprise that cost was one of the key concerns expressed. My advice, and evidenced by the successes of the businesses we’ve worked with, is that introducing efficient multi-stream recycling throughout a venue actually reduces waste management costs, so the initial investment pays off in the long-term – one leading UK hotel chain we work with is projected to reduce waste management costs by 29% while improving recycling rates by 25%. When you consider the risk of potential fines for not complying with the new rules, the cost benefit only increases.”

Come March 2025, businesses will be required by law to separate waste for recycling, however, getting ahead of the rule changes now could see hospitality businesses reap the benefits of cost savings earlier, while also improving their sustainability credentials. Businesses who are not currently on track to make the changes in time must also consider that landfill taxes are set to rise by 20% in April 20253. What’s more, getting an efficient system into place now gives organisations more time to implement a culture of recycling by training staff and educating customers about how and where to recycle their waste, helping to maximise the sustainability and cost benefits of improved recycling.

To support businesses with getting ready for the changes, RCP has created a series of free resources, starting with this legislation explainer guide: www.rubbermaid.eu/en/england-recycling-legislation/

Redcat Pub Company To Invest £8m In Pub & Coaching Inns Redcat pub company, founded and chaired by ex-Greene King CEO Rooney Anand, which operates the Coaching Inn Group, RedCat Pubs and RedCat L&T, is set to invest in 18 RedCat pubs and six Coaching Inns across the UK over thye next six to 12 months.

er the best possible hospitality experience. By focusing on four key pillars – Team, Service, Environment and Offer – we can create consistently outstanding customer experiences and drive the growth of the business.”

The programme, the pub company says, will centre around what it believes are the cornerstones of a ‘great and sustainable hospitality business’: the team (training and upskilling); the service (experience); the environment (interior and exterior décor; lighting, sound and atmosphere); and the offer (food, drink, rooms and entertainment).

The business has already completed five projects as part of this programme: The Bull in Barton Mills, The Wig & Mitre in Lincoln, as well as The Crown Inn, The Curzon Arms and The Langton Arms in the Leicestershire area.

Richard Lewis, RedCat Pub Company CEO, commented: “Our pubs and inns are at the heart of the communities they serve. This substantial investment will help us further develop our business, support our dedicated teams, and ensure we deliv-

RedCat Pub Company says it is dedicated to preserving the heritage of high-quality independent pubs, creating local hubs where communities and guests can enjoy excellent food, drink, and entertainment and where they have rooms, provide the best experience for corporate and leisure stays.

Introducing Land, Leisure and Tourism Show Speakers for 2024 The Land, Leisure, and Tourism Show, the UK’s only event dedicated to rural businesses, holiday parks, and leisure attractions, returns to Birmingham’s NEC on 6-7 November 2024. This year’s show promises to be the most exciting yet, offering a dynamic platform for networking, knowledge development, and supplier discovery. With a focus on driving innovation, inspiration, and growth, the show is set to empower businesses from all corners of the land, leisure, and tourism sectors.

Spanning two major zones, Holiday Park, Resorts, Food and Beverage and Family Attraction, the show brings together a diverse array of exhibitors, offering everything from furnishings and interior supplies to ticketing software and entertainment solutions. This event is the ideal opportunity for both seasoned professionals and newcomers to the industry to explore fresh ideas, discover new suppliers, and gain valuable insights from top industry experts.

EXCLUSIVE EDUCATIONAL SEMINARS AND WORKSHOPS The Land, Leisure, and Tourism Show will host over 50 seminars and speaker sessions across two theatres: the Maxxton Theatre and the Hoseasons/Cottages.com Theatre. The content will differ over the twoday show, offering tailored sessions to meet the varying needs of atten-

dees. A full breakdown of the content will be available on the event website prior to the show, ensuring visitors can select the sessions that are most relevant to them.

Among the standout sessions are: • WR Partners: Trusted accountants, auditors, and tax specialists will present an in-depth seminar on tax efficiency for diversified rural or farming businesses. This session will cover inheritance tax, VAT implications, and capital allowances in the tourism and leisure industry. The presentation will be interactive, ending with a Q&A session to address specific visitor queries.

• Content Creator from Alton Towers: Learn how to create compelling shortform videos for social media from the Social Media Editor at Alton Towers.

Visitors are encouraged to bring two minutes of footage for editing in the seminar, walking away with a ready-to-post video that highlights their business’s unique selling points.

• WebBox Digital: Marketing expert Sean Giles will provide a session on ‘25 must-haves for leisure and tourism websites in 2025’. With over 15 years of experience working with the sector, Giles will offer tangible takeaways to improve website conversion rates and drive business growth.

INDUSTRY INSIGHTS FROM KEY SPONSORS Event sponsors Hoseasons and Cottages.com will offer valuable insights into the evolving landscape of UK holidays. Led by Chris Otty, Regional Sales Director at Cottages.com, this seminar will feature case

studies from landowners who have successfully diversified into holiday letting. Attendees will hear first-hand accounts of how to capitalise on the UK holiday market and maximise profitability.

For more inspiration, Vicki Jones, UK ambassador for ResNexus and Content Creator, will present a session on ‘Five Simple Ways to Enhance an Outdoor Hospitality Business’. Vicki will break down complex industry trends and provide straightforward, actionable tips to elevate business operations, culminating in a Q&A session on blending technology with personal guest interactions.

A SHOW DESIGNED TO EMPOWER AND INSPIRE The Land, Leisure, and Tourism Show is dedicated to fostering growth and innovation across the tourism sector. With a broad range of exhibitors, educational seminars, and interactive workshops, the event is a must-attend for anyone looking to stay ahead in the fast-evolving land, leisure, and tourism industries.

Whether you’re seeking to source the latest furnishings, discover cutting-edge ticketing software, or gain expert advice on marketing and diversification, the Land, Leisure, and Tourism Show is the essential event to help you grow your business.

Join us on 6-7 November 2024 at the NEC for the Land, Leisure, and Tourism Show and discover how you can elevate your business with cutting-edge solutions and fresh ideas.

Claim your free ticket here - www.lltshow.com

Licensed Premises Urged To Act Now On Anti-Terrorism Measures Issue 232

THE owners of licensed premises in the UK are being urged to act swiftly to increase security and anti-terrorism measures as the new ‘Martyn’s Law’ edges closer to being introduced.

The Terrorism (Protection of Premises) Bill, requiring public venues to introduce measures to improve safety and protection, was recently brought forward to Parliament, and is currently undergoing Parliamentary scrutiny.

The bill, known as Martyn’s Law, emerged in the aftermath of the 2017 Manchester Arena attack, when 29-year-old Martyn Hett was one of 22 people killed. His mother, Figen Murray, has tirelessly campaigned for the changes.

In September, a new government ‘fact sheet’ was put in place, meaning many licensed premises now need act swiftly to aid preparations.

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ism threats.

“They need to update staff training so that they can respond to not only an attack but the threat of one – and the likely methods they would need to escalate their response, such as an evacuation. Larger venues might need to run realistic scenarios of what a threat looks like.”

Melissa believes businesses could designate a person or team with ‘Martyn’s Law’ responsibilities, just as they might have a trained first aider or fire safety warden.

However, she asked: “Would they always have to be on site during operating hours or be contactable? Hospitality can also have a high turnover of staff, especially seasonally – do they have to train everyone?

Melissa Haskell, licensing expert and director at Knights, the UK’s largest regional legal services business, said:“These new requirements will affect a range of businesses in the food and drink, entertainment, retail and sporting industries and beyond.

“There’s obviously a cost element, especially to our big arena and shopping mall clients who have the larger capacity. And there is a big responsibility on a designated person or team, although having some kind of qualification or certificate could be beneficial for them and prove attractive to employers.”

“They must have public protection procedures in place for when the legislation comes in. Now it has been introduced to Parliament, preparations must step up. The process can often be really swift and we know that many businesses are worrying about getting the right plan in place in time.

Melissa added: “Risk assessments will be very important and it is also crucial for businesses to understand the liability that they will be accepting – and to ensure they are properly insured against the risk.

Based on their capacity, venues will need to meet different requirements. Premises with a capacity of between 200 and 799 will be classed as a ‘standard tier’ and be required to notify a regulator and have in place public protection procedures to reduce the risk of physical harm in the event of an attack. These will include locking doors, closing shutters and identifying safe routes.

Those with a higher capacity of 800 and more will be in an ‘enhanced tier’ which requires them to take ‘reasonably practicable’ measures to reduce the risk of a terrorist attack occurring or physical harm being caused.

Measures include hiring security staff or increasing CCTV. “As well as licensed premises, the 200-plus capacity could include charities, health and education organisations, sporting grounds and visitor attractions through to hospitals and even supermarkets,” said Melissa. “But the tiered approach can help to narrow down what actions a business needs to take and the support they need to enact those defence mechanisms.

“We have been discussing with clients the need to prepare security plans and develop best practice. They can consider terrorism risk management guides that are already in circulation, identify a responsible person to oversee the implementation of the requirements, and potentially understand the different levels of UK terror-

“All businesses will face some level of change. We are urging people to have everything in place as soon as possible and to have their finances prepared as it will be implemented very soon, once the Parliamentary scrutiny process has concluded.

“It would also be good practice for premises that fall outside the scope of the legislation – with a capacity under 200 – to take voluntary steps in training their staff.”

A final refinement to September’s bill was confirmation that the Security Industry Authority (SIA) will act as the regulatory body overseeing the law, a point which Melissa believes could lead to confusion around culpability if there is a breach of security.

“The SIA holds considerable experience in helping increase public safety measures, however its yet to be determined how exactly this process will unfold, and exactly who is accountable,” she said. “Businesses or venue operators might hire an SIA agency, but what happens in the event of an incident, and there are subsequent legal proceedings involved? Is the premises licence holder/landlord at fault, or the SIA agency?

“These are the clarifications we expect to be evaluated over the coming months as the scrutiny process concludes, and we have much more robust and secure anti-terrorism measures for public venues in the UK.”

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Elevating the Guest Experience: The Power of AI in Enhancing Hospitality 14

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By Sophiene Ben Marzouk, Regional Manager, UAE, Levant & Africa at Ipsotek (www.ipsotek.com), an Eviden business Earlier this month, Nobu Hotels announced it would be upgrading its AI-powered infrastructure at select locations worldwide with a view to increasing operational efficiencies, enhancing security and ultimately meeting guest expectations.

ple, the hotel has been able to transform its car parking operations by no longer needing all car parking areas to be manned in person at all times. Instead, the hotel’s security team can now analyse where to place staff dependent on the busiest periods of traffic with guests arriving and leaving by monitoring remotely from the control room.

It’s arguably this last factor that is most key, with research from Deloitte late in 2023 revealing that one in four hoteliers view artificial intelligence (AI) as having the potential to significantly enhance customer service levels for guests.

Beyond security, the implementation of AI has provided the hotel’s front desk with the capability to identify in real-time if there is a build up of guests in the lobby and more staff are needed to assist. In such scenarios automatic alerts are generated so the management team can send more staff to the front desk with at worst a minimal delay. In this respect, the monitoring of guest flow to help with staff allocation and improve service delivery based on real-time insights has been significant.

However, clearly onsite security and guest safety remain of paramount importance, which is where increasingly AI and related technologies are being utilised by hotels to ensure this while simultaneously elevating guest experience.

An example of this in practice is at the Dubai Media One Hotel, which has adopted computer vision technology to both enhance security operations and improve overall guest experience. Computer vision is a field of AI that is focused on identifying objects and people in images and video footage so that this analysis can be used to inform better decision making and provide actionable insights.

In a hotel setting this could include benefits such as being able to identify potential security threats before they escalate, such as detecting abandoned luggage, unauthorised access, suspicious behaviour, or loitering in restricted areas.

At the Media One Hotel, computer vision technology has provided a number of practical benefits. For exam-

It is insights like these that are integral to creating a seamless, safe, and enjoyable guest experience, and why hoteliers including Media One are increasingly looking at how to further integrate AI into their existing infrastructure to provide further benefits.

Examples include how to better manage guest flow across the hotel and its restaurants by monitoring footfall throughout the day and evening to identify peak times. Further use cases under consideration include evaluation of the differing demographics of guests and which specific facilities are most popular within these onsite. Armed with this data, Media One is potentially able to better understand how to market its different facilities to the right audience(s) moving forward.

The technology can also be employed to manage access to particular secure areas across the hotel such as those reserved for VIPs, gyms, spas, executive lounges and meeting rooms. This is clearly beneficial from a security perspective, but it also ensures a frictionless experience for guests with touchpoints through communal areas all streamlined.

The key as with the adoption of any technologies across the hotel and wider hospitality industry is to ensure that is adding value in creating a safer and more friendly environment, enhancing comfort and overall guest experience so customers continue to come back.

Proposals to Create New Lifestyle Hotel at NOMA Manchester’s Landmark New Century House Revealed Plans have been revealed to transform New Century House – the iconic Grade II listed building into an upscale hotel in NOMA, Manchester's growing neighbourhood.

New Century House - a striking 14-storey landmark building of 1960s classic Modernist design was built for the Co-operative Insurance Society and was latterly the headquarters of The Co-operative Group. Its conversion will provide up to 196 bedrooms with proposals for a stunning roof terrace restaurant and bar offering outstanding views across the city. Conference and leisure facilities would be created in the basement.

The new hotel will further complement the existing neighbourhood next door to New Century Hall, the refurbished music venue, eclectic food hall and the DBS Institute (music technology and games design courses to degree and postgraduate level).

NOMA is fast building a reputation as a must-visit dining destination too, with the recent addition of Skof, the dining restaurant by Chef Tom Barnes, which has earned rave reviews from acclaimed food critics and a spot in the 2024 Michelin Guide since opening this year.

MEPC, the Development and Asset Manager for the NOMA estate, is working with hotel & leisure specialist practice Jenics to secure a hotel partner, ahead of a formal planning proposal being submitted to Manchester City Council in the coming months.

Dan Hyde, Development Director at MEPC, developer and asset manager at NOMA said: "New Century House is a Manchester landmark and we believe now is the right time to bring it back to life as a hotel.

It's a natural next step for our growing neighbourhood with the building located either side of BNY at 4 Angel Square and the destination venue of New Century Hall.”

Jeremy Collins of Jenics added: "Manchester has huge international visitor pull thanks to its global connectivity, world-leading universities and sporting and cultural assets. New Century House is a rare and outstanding opportunity and will be a tremendous addition to Manchester's visitor economy offer, both from a business and leisure perspective.

“NOMA has adopted a flexible approach to secure a ‘best fit’ occupier by way of either a virtual freehold sale or lease disposal. This approach will drive positive interest from a range of operators."

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/

VisitBritain Showcases Britain’s Screen Tourism Offer To Global Media 16

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drop for so many iconic filming locations, to sampling our worldclass dining and accommodation, the group will experience firsthand the destinations that are the real star of the show, encouraging more visitors to book a trip right now.”

Working in partnership with Visit West, West Midlands Growth Company and London & Partners, VisitBritain recently hosted media from countries including Brazil, Canada, China, Germany, the Gulf Co-operation Council (GCC) countries, India, Norway, South Korea and Spain to explore film and TV related experiences that visitors can only have in Britain.

VisitBritain’s ‘Starring GREAT Britain’ campaign is rolling out across its major inbound markets from early 2025. The campaign showcases locations used in filming and seen-on-screen to inspire more visitors to choose Britain, discover more and stay longer, driving visitor spending into local destinations.

The group visited Peaky Blinders’ filming location the Black Country Living Museum, a walking tour of Bath with music from Bridgerton and exploring locations featured in Bridget Jones as they drove classic Mini Coopers across London alongside a host of other experiences and attractions during their five day trip.

Film tourism is a powerful motivator for travel as VisitBritain’s latest research shows. Ninety-one percent of potential visitors surveyed across 20 overseas markets were keen to visit film and TV locations used in filming or seen-on-screen during their holidays here in the UK.

VisitBritain CEO Patricia Yates said: “We are delighted to host media from around the world in the lead up to our international ‘Starring GREAT Britain’ marketing campaign, harnessing the powerful pull of setjetting trend to boost visitor spending to Britain. Shining the spotlight on film-and-TV experiences encourages more visitors to come to explore our amazing destinations, putting themselves in the picture.”

VisitBritain’s forecast estimates £32.5 billion will be spent by international visitors in the UK this year, up 5% on 2023. Looking at visits to the UK, 38.7 million visits are forecast this year, up 2% on the 38 million seen in 2023.

“From exploring our vibrant cities and stunning countryside, the back-

Long Serving Publicans Celebrates 20 Years At The Black Horse Once Whitby’s youngest publican and now one of its longest serving, Sue Paling of The Black Horse on Church Street has been awarded a prestigious long service award by the pub’s owners Star Pubs.

The award was given to her by Area Manager, MatthewWilliams, in recognition of the contribution she has made to the community during her 20 Years behind the bar.

Sue was only 26 when she took on The Black Horse, an historic pub where she used to drink and had worked at as a member of bar staff since 1998 including during holidays from university. Her grandfather used to be a regular and Sue employed her mother behind the bar until 15 years ago when she retired.

Says Sue: “It was a case of right place and right time for me. I had graduated from university in Earth Sciences but fortunately realised rather than follow a career in science I should follow my heart. I felt happiest and most at home at The Black Horse, so when the opportunity came up to take on the lease, I leapt at it. For a short while I also ran The Fleece, but you can’t split yourself in two and customers expect to see the landlord behind the bar.

“I love the feel and history of the pub. It’s a characterful cosy two room bar still. In the past it has been a coaching inn, a funeral parlour, brothel and spirit warehouse. It also has one of the oldest public serving bars in Europe.”

When Sue took on The Black Horse trade was quieter and seasonal. Today it’s busy all Year round, as is Whitby. She invested in upgrading the interior, introduced food including the pub’s renowned Yorkshire Tapas – YAPAS2 – and made the pub’s four letting rooms ensuite. She’s also created 100 jobs over the years, many bar staff working during holidays, like she did once herself.

During Sue’s time at The Black Horse she has helped raise tens of thousands of pounds for charity. Since

2016 alone, the pub has raised £40,185.00 for Whitby lifeboat from its handmade dog bandanas.

People donate material, Sue’s mother Mave makes them, and they’re sold at the pub for £2.50 each.

The pub has also raised £6000 for Whitby and Scarborough Dog Rescue through sales of Good Dog walk Guides which lists other dog friendly venues, available for just £1. Sue and her partner, Ian, put together the guide nine years ago to raise funds for the charity.

Over the last 20 years The Black Horse has won a number of awards including an award from CAMRA and the 2014 Whitby Gazette pub of the year. It is Cask Marque accredited and has also been in Good Beer Guide since 2007.

Adds Sue: “I have loved and continue to love running The Black Horse and have no intention of leaving it anytime soon. We have some fantastic customers many of whom are holidaymakers who come back time and again. It has been lovely making friends and welcoming new residents to the area. So thank you to my lovely customers for all your support and friendship and to my hardworking staff.

“As for the future, The Black Horse now has a license to host weddings for a maximum of 12 people, ideal for those wanting intimate bespoke weddings. We already have two booked for 2025.”

Comments Star Pubs Area Manager, Matthew Williams: “The Black Horse may be small, but it has a big role to play in Whitby. It’s a popular tourist destination, a showcase for Yorkshire fayre and wonderful hospitality, and an outstanding fundraiser for great causes. None of this would be possible without Sue’s hard work and total passion for The Black Horse and the local community. I wish Sue many happy years at The Black Horse, as I am sure do her regulars.”

ABDA Design Delivers Stand Out Cocktail Bar Experience for Twelve Ashby ABDA Design, a leading design consultancy specialising in the hospitality sector, has unveiled its latest project, Twelve Ashby, a sophisticated fine dining cocktail bar in Leicestershire. The design experts at ABDA were tasked by Kang Leisure to create a unique and immersive space that would stand out from other venues in the local area.

A vintage and eclectic theme was at the heart of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests. The design team meticulously crafted the space, carefully considering the transition from day to evening and creating a dynamic ambience.

With a fine dining menu and a creative cocktail list, the venue’s owners were keen that the surrounding atmosphere matched the experiential nature of the food & drink offer. ABDA’s design team sought to address this with eye-catching features including large bespoke globe pendants and the layering of reed dish light fittings for a striking look and an impressive backdrop for guests’ photos. Another key focal point of the space is the specially designed corner wrap-around bar, featuring gleaming brass inlays and sculpted lighting to give an elevated cocktail experience. The luxurious bar area is complemented by a mix of contrasting materials, including tiled floors, distressed timber herringbone, and exotic foliage wallpapers. The result is a space that exudes both opulence and individuality.

“Twelve Ashby is a testament to our ability to create truly exceptional hospitality environments,” said Michael Hall, senior designer at ABDA Design. “Our goal was to design a space that would not only impress but also inspire repeat visits, with the eclectic design features offering guests something different every time. We drew upon our expertise in the sector as well as thorough research of the local area to ensure we created something unique. We believe we ultimately achieved this through a combination of bold design, a strong grasp of how different materials and finishes intersect, and a deep understanding of our client’s vision.”

Twelve Ashby has been incredibly well received, establishing a reputation as an exciting destination in the local area. “Feedback from our client has been fantastic and we couldn’t be more pleased with what we achieved together” concluded ABDA’s Michael Hall.

Twelve Ashby is the latest addition to the specialist hospitality design firm’s portfolio, which includes projects for many other leading restaurants, bars, and hotel groups. ABDA Design works closely with its clients to turn ideas into reality with interior design and brand development, commercial kitchens plus build and interior fit outs.

For more information Tel: 01604 770687 Email: sales@abdadesign.co.uk or visit www.abdadesign.co.uk

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Darégal Gourmet UK Unveils Food Trends Report For 2025 and Beyond with Key Insights for Chefs and Food Manufacturers To help chefs and food manufacturers learn how they can use the insight from this report in their own businesses, culinary tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen. He said: “I loved having the opportunity to hear the views of some of the rising stars in the industry which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinary team and other talented chefs working in a variety of sectors. I believe it is vital that we are aware of the food and drink trends for the years ahead so the consumer insight was equally important for ensuring all the information we are providing the industry will help drive sales.”

An insightful trends report has been unveiled by the team at Darégal Gourmet UK following extensive research with chefs and consumers. The report highlights some of the key food trends which will be driving menu planning, product development and consumer food choices in 2025 and beyond.

Following in-depth analysis using The Food People’s Trends Hub, the team at Darégal Gourmet UK worked with the Craft Guild of Chefs to run a roundtable discussion at Westminster Kingsway College. This debate provided lots of food for thought on the trends coming through and some of the key takeaways from this session have been included in the report to inspire other chefs. To ensure the report was relevant for all working in food manufacturing and hospitality, Darégal Gourmet also completed a nationally representative independent study with 1,000 UK consumers.

Some of the trends explored in the report include stimulating the senses, remembering retro, humble ingredients, going global with local twists, using whole ingredients, the theatre of food and real food rules. The consumer survey revealed some important data that food manufacturers, chefs and retailers will need to consider in 2025.

A few takeaways include: • 50% of consumers have made changes to food purchasing choices because of the economic challenges.

• 40% of consumers are looking for cuisines from other countries when they eat out.

• When eating British dishes, 52% of consumers prefer the traditional British classics.

• For male consumers, food aroma (38%) has a bigger impact than presentation (29%) on how they feel.

• 30% of females want to reduce their consumption of ultra-processed food.

Martin McIlroy, managing director at Darégal Gourmet UK commented: “This has been a fascinating and valuable process for us, and we have loved engaging with chefs and consumers to get their thoughts on the latest food and drink trends. By putting ourselves at the heart of the industry, we know we are creating products that food manufacturers and chefs really need and want. Exploring the trends that are currently gaining interest or are likely to be a hot topic in the future can help food manufacturers and chefs to get ahead and create products and dishes that will excite and entice customers to buy.”

The consumer survey also revealed the most commonly used herbs with garlic, ginger, basil and coriander proving popular in adding flavour and aroma to dishes. Darégal Gourmet’s frozen herbs are a tasty and convenient culinary addition to freezers as they are washed, chopped and ready to use with zero waste. Chefs can discover innovative and creative ways for using these products in their dishes throughout this report.

To request a copy of the report you can email Kirsty Bell, commercial project manager at Darégal Gourmet UK via Kirsty.Bell@daregalgourmet.co.uk

The Good Beer Guide 2025 Shows The Power Of Protecting Pubs The Campaign for Real Ale’s (CAMRA) Good Beer Guide – the UK’s best-selling beer and pub guide – is celebrating its 52nd edition with not one but two covers featuring two of the UK’s favourite locals: Coronation Street’s Rovers Return Inn, and Emmerdale’s Woolpack. The Guide, which lists 4,500 of the best pubs across the UK, is the definitive beer drinker’s guide for those seeking the best pints in the nations’ pubs and is on sale now.

The foreword of The Good Beer Guide 2025 has been written by multi award-winning Iain Macleod, ITV’s Executive Producer for Continuing Drama. In his foreword, MacLeod says: “…the story which threatened one of our pubs the most was also the one which most resonated with our times.

In 2023, the Rovers Return closed its doors. A combination of the lingering legacy of the Covid lockdowns and the cost-of-living crisis meant that landlady Jenny Bradley couldn’t afford to keep it open. The characters – and the viewers – lamented the news like the loss of a loved one. If it were needed, it was a timely reminder of the central place the nation’s pubs have in our lives and in our affections.”

Despite a slight slowdown in the numbers of pubs lost forever to conversion or demolition in recent years, CAMRA’s data shows worrying trends developing. More and more venues are reportedly redeveloped without the proper permissions – including the high profile case of the Crooked House, Himley in 2023, which is still awaiting an appeal decision despite the efforts of local campaigners. Licensees are also feeling the rising pressure, with over a thousand businesses shuttered in the last 12 months alone as pubs can’t afford to keep the lights on.

The Good Beer Guide is an essential resource for ensuring the future of pubs across the UK, and a tool to show off the incredible culture of pubs and social clubs that is at risk.

Through dedication and staunch work from licensees and pub lovers in the face of a difficult economic year, the Guide boasts over 900 pubs that are new to this edition. This information is collated by thousands of CAMRA volunteers who give up their time every year to promote the best of the best across the UK CAMRA Chairman Ash Corbett-Collins said: “The Rovers Return Inn and the Woolpack represent the UK’s love of their local, and to have them featured on the covers for this year’s Guide is very exciting. CAMRA’s mission is to ensure support from the Government as well as tangible legislation to protect pubs across each nation of the UK. By next year’s edition of the Guide, we want to be talking about the beer and pub trade growing with the support of communities and parliament alike.”

Coronation Street and Emmerdale are available to watch on ITV and ITVX. This year’s Guide is sponsored by Midland Snacks Traditional Pork Scratchings and endorsed by Cask Marque. The Good Beer Guide 2025 is set to be published on 26 September 2024, and is available to order now from https://shop1.camra.org.uk/product/the-good-beer-guide-2025/

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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OpenTable Introduces UK Restaurant Advisory Board Leading restaurateurs Alexis Gauthier, Jon Davis, Mandy Yin and Will Beckett partner with OpenTable to guide strategy, innovation pipeline and mission to help restaurants thrive OpenTable, has announced the launch of its inaugural UK Advisory Board. The board was formed to serve as the voice of the industry as the company makes business and product decisions. They will arm OpenTable leadership with local insights and expert perspective as the company doubles down on its efforts to help restaurants thrive.

Alexis Gauthier, Chef Patron of Gauthier Soho; Jon Davis, Chief Technology Officer at The Ivy Collection; Mandy Yin, Founder and Executive Chef of Sambal Shiok Laksa Bar and Will Beckett, CoFounder and Chief Executive Officer at Hawksmoor reflect a diverse set of hospitality experience and collectively have decades of experience in the market and in restaurants.

“The deep industry expertise that this board brings will help deepen our impact in the UK, guide our innovation pipeline toward the features that restaurants most want and need, and inform our decision making on agenda setting issues. We are thrilled to have assembled this powerhouse group to work alongside our team,” said Laure Bornet, OpenTable’s Vice President of EMEA. Jon Davis, Chief Technology Officer at The Ivy Collection, said: “As a longstanding OpenTable partner, I have seen their impressive efforts to support restaurants and the industry. Their invaluable insights have consistently

enhanced our decision-making and operational efficiency, driven by a strong restaurant-first ethos. I’m excited to join OpenTable’s UK Advisory Board, contributing to their strategy and helping to address industry challenges with fellow panel members.”

The UK Restaurant Advisory Board members: Alexis Gauthier, Chef Patron of Gauthier Soho, is a multi-awardwinning French chef and successful London restaurateur. Alexis revolutionised the culinary world with his innovative vegetarian and vegan cuisine and is committed to sustainability and plant-based gastronomy, making him a trailblazer in the hospitality industry.

Jon Davis is a Chief Technology Officer at The Ivy Collection, Caprice Holdings Ltd, The Birley Clubs and Bill's Restaurants Ltd. Jon brings to the table a wealth of industry experience with tremendous depth in restaurant and hotel technology and operations.

Mandy Yin is the Founder and Executive Chef of Sambal Shiok Laksa Bar in London. Mandy's remarkable journey from a modest street food business to a respected and highly successful restaurateur not only showcases her exceptional culinary skills and determination but also highlights her talent for building a flourishing business.

Will Beckett is Co-Founder and CEO of Hawksmoor and has shaped Hawksmoor into one of the most admired restaurant brands in the UK. He is amongst the leaders selected to be part of the Hospitality Sector Council, which was assembled during the pandemic to support the reopening, recovery and resilience of the industry.

Celebrity Chefs Join School Kitchen To Launch Good Cause 'School Dinners' Menu in Yorkshire Celebrity chefs including Matt Tebbutt, Mitch Tonks, Nadiya Hussain, Richard Corrigan, Omar Allibhoy, Will Lockwood and Tommy Banks have collaborated with innovative takeaway service, School Kitchen, on a nostalgic ‘School Dinners’ menu, which features their take on classic dishes like toad in the hole, corned beef hash and rice pudding.

Joining these household names is Neil Meyer, School Kitchen’s Executive Chef, and former Head Chef of Michelin starred restaurant, Terrazza Bosquet in Sorrento, Italy.

What’s more, the new menu also supports a vital cause, as all profits from orders from the School Dinners menu will go towards funding for free school breakfasts for children at School Kitchen partner schools, including Carr Junior School in York and the rest of the South Bank Multi Academy Trust.

The School Dinners menu, which is now available to order through the School Kitchen website and app, will take Yorkshire diners on a culinary journey back to their school days, with dishes reimagined by some of the UK’s top chefs. Each dish on the menu offers a modern take on nostalgic school meals, blending traditional comfort foods with contemporary culinary flair. From hearty mains to indulgent desserts, the

menu promises to evoke fond memories while delighting the tastebuds with innovative flavours.

The menu will include:

• Tommy Banks’ Roast hogget meatballs in a creamy cep sauce • Matt Tebbutt’s Toad in the Hole • Neil Meyer’s Beef hash • Mitch Tonks’ Fish Pie • Will Lockwood’s Tomato and chicken hot pot • Nadiya Hussain’s Cardamom rice pudding - as featured in British Food Adventure • Omar Allibhoy’s Crema Catalana • Richard Corrigan’s Apple Pie David Nicholson, CEO and Founder of School Kitchen, said, “We are incredibly excited to launch the School Dinners campaign which brings together nostalgia and gourmet cooking. It’s fantastic to be partnering with such esteemed chefs to offer a unique dining experience that celebrates the flavours of their childhood and also introduces diners to exciting culinary creations. Creating food for good is part of our mission at School Kitchen, so this new menu will be important to help us fund school breakfasts.”

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

FSA Consumer Survey Shows Around One In Four People Are Still Food Insecure 22

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The latest wave of the Food Standards Agency’s (FSA) Food and You 2 survey, conducted between October 2023 and January 2024, shows that levels of food insecurity remain stable.

Government, with robust data on what people think and do when it comes to food. It is concerning that we are still seeing high levels of food insecurity, and we will continue to monitor this.”

The Wave 8 report, published this week, reveals 24% of participants across England, Wales, and Northern Ireland have reported being ‘food insecure’, which means having limited or uncertain access to adequate food.

“The experiences people are reporting to us are vitally important to the FSA's work to protect public health and consumers’ wider interests in relation to food. We will continue to share our advice on food.gov.uk to help people make their food go further while staying safe.”

Other notable findings in the report include:

Levels of food insecurity had risen gradually in recent years, from 15% in Wave 3 (April-June 2021), up to 25% in Wave 6 (October 2022-January 2023) and Wave 7 (April-July 2023).

The latest wave of the survey has also showed that 79% of respondents raised no concerns about the food they eat. However, when respondents were prompted to choose from a list of food-related topics, the most common concerns were food prices (69%), the quality of food (65%), food waste (63%), and the amount of sugar in food (58%).

FSA Interim Chief Executive, Katie Pettifer, said: “Food and You 2 provides the FSA, and the wider

• 90% of respondents reported that they were confident that the food they buy is safe to eat.

• 72% of respondents who had at least some knowledge of the FSA reported that they trusted the FSA to make sure ‘food is safe and what it says it is’.

• 72% of respondents reported they had confidence in the food supply chain.

• The most common changes to eating habits reported by respondents were that they had eaten less processed food (43%) and started minimising food waste (38%).

The Angel At Hetton Wins Top AA Award And Becomes Yorkshire’s First And Only Five-AA-Rosette Restaurant The Angel at Hetton, restaurant with rooms nestled in the Yorkshire Dales, has been presented with five AA rosettes from the AA Restaurant Guide 2025, the guidebook’s highest accolade for restaurants at the very pinnacle, and where cooking is comparable with the best in the world.

Owner Michael Wignall received the honour in front of an audience of industry peers at the guidebook’s annual hospitality awards at London’s Grosvenor House Hotel on Monday 23rd September, becoming the first and only restaurant in Yorkshire to receive this coveted award.

Since 2018, under the visionary leadership of chef patron Michael Wignall and his wife Johanna, The Angel at Hetton has transformed into a beacon of culinary artistry. Known as the UK’s original gastropub, this his-

toric 15th-century inn has continually pushed the boundaries of gastronomy while maintaining its warm and welcoming atmosphere. It has held a Michelin star since 2019 and was named number two in the country in the Top 100 National Restaurant Awards in 2021.

Commenting on the award of five AA rosettes, Michael Wignall, the driving force behind The Angel, said: “Being awarded five AA rosettes is an incredible honour for us. This award is testament to the dedication, passion, and hard work displayed by our entire team. It signifies recognition of our relentless pursuit of culinary excellence and innovation, and, for me, personally, it validates our commitment to delivering exceptional dining experiences to our guests. We are immensely proud and grateful for this achievement, and it inspires us to continue pushing the boundaries of what we can offer at our beloved restaurant with rooms.”

Simon Numphud, managing director of AA Media, added: “It has been fantastic for the AA to follow Michael’s cooking across his entire career. He is one of our most talented British chefs who has been cooking at the highest level for so long. It comes as no surprise that 5 years after opening The Angel, Michael has for third time achieved the ultimate cooking accolade of 5 AA Rosettes.”

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, cutting-edge 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-of-sale 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, non-alcoholic options, event promotion, and more. It’s a great opportunity to

learn from the challenges and successes 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

Hospitality Insolvencies Jump 16% With No Let-Up In Tough Trading Conditions 24

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which in turn could either help save businesses or be the final nail in the coffin.”

Company Insolvency Statistics show accommodation and food service insolvencies increased 16% in the year to July 2024 (from 3,292 in the 12 months to July 2023, to 3,822 in the 12 months to July 2024), but were static month-on-month in July 2024.

Lucy Trott, Senior Associate, Stevens & Bolton, commented: “The latest insolvency statistics support a maintenance of the status quo since the pandemic, revealing high levels of insolvencies and creditors’ voluntary liquidations (CVLs) in particular.

Saxon Moseley, head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, comments: “Today’s insolvency figures highlight the continuing impact of some really tough trading conditions for the leisure and hospitality sector. These numbers show just how critical the upcoming Budget will be for businesses that continue to struggle against a backdrop of economic headwinds, particularly in terms of food inflation, increasing wage costs and high interest rates.

“Looking at today’s numbers, the consensus appears to be that aside from pubs, leisure activities had an underwhelming summer due to poor weather and slow-to-recover consumer confidence. The trading environment therefore remains particularly challenging, especially for mid-market operators, with rising wage costs and food inflation not being matched by increased customer spending. The Bank of England’s decision to hold interest rates at 5% this week will also frustrate some businesses as this continues to keep interest payments higher on COVID loans, which many operators took out to survive the pandemic.

“While confidence has been slowly improving, recent news of potential tax rises in the autumn has dented the mood of the nation’s consumers. The fiscal measures we will see unveiled on 30 October will not only determine the long-term viability of many businesses, but it will also define medium-term consumer spending,

CVLs are being used to shut down businesses which have reached the point of no return where directors are concerned about incurring any further liabilities, as opposed to situations where creditor pressure forces companies into compulsory liquidation. Anecdotally, we understand that CVLs are often being used by companies that have little to no assets which leaves any insolvency practitioner appointed little in the way of a ‘fighting fund’ to investigate and pursue any claims against third parties or directors, and could therefore be open to abuse.

However, directors should not see CVLs as a get out of jail free card because the liquidator will still need to file a report on directors’ conduct in the lead up to insolvency which, if adverse, could result in disqualification proceedings.

While the numbers of CVLs have now reached the highest levels on record, it is interesting to note that overall insolvency numbers are still nowhere near the levels seen during the 2008 financial crash. With interest rates predicted to drop again before Christmas, pressure on businesses should start to ease.”

Discover What the Future Holds at the FEA Industry Conference FEA Industry Conference, 20th and 21st November, Leonardo Hotel, Hinckley Island The Foodservice Equipment Association has announced the agenda for its 2024 Industry Conference, which takes place on the 20th and 21st November at the Leonardo Hotel, Hinckley Island in Leicestershire.

An update on FEA’s Foodservice Carbon Professional course will be followed by a talk from last year’s FEA Apprentice of the Year, Morris Fowler of Falcon Foodservice, who will give his perspective on the best ways to attract and nurture new talent in the sector.

The conference will examine some of the biggest issues the foodservice equipment sector is facing, including sustainability and the opportunities – and the challenges – presented by AI.

Conference will also feature a live edition of the popular podcast Kitchen Curiosity, with host Radford Chancellor interviewing new FEA chair Emma Brooks and FEA Chief Executive John Cunningham, discussing market trends and the latest developments within the sector.

Conference will hear from futurist and strategic advisor Simon Stenning of Future Foodservice, who will lay out the current economic landscape and take a look at some potential future scenarios.

Improving the sustainability of the industry and its clients has been increasing in importance recently as the drive towards Net Zero gathers pace. The morning’s sessions examine the issue from different perspectives. This includes Pierre-Yves Paslier of Notpla explaining the benefits of investing in innovation, Tim Radcliffe of NHS England discussing the NHS’s Net Zero progress to date, and Oliver Rosevear, Sustainability Director of Fullers, who will discuss Net Zero from the operator’s perspective. The morning will culminate in a panel session, chaired by Dr Sam Mudie of Hospitality Energy Saving Experts, which will give the audience the chance to question all the speakers.

The afternoon’s sessions will focus on one of the biggest new trends of recent years, the emergence of AI tools and what it could mean for foodservice equipment and catering as a whole. These sessions will be led

by Peter Russell, the chief technology officer of the Russell Partnership.

The FEA AGM takes place on the Wednesday, as well as the popular charity dinner, which this year will include the announcement of the Charitable Endeavor Award. On Thursday, after the conference programme, there will be the annual gala dinner, including the presentation of the FEA Apprentice Award, the FEA Chair Awards, and the Outstanding Service to the Catering Equipment Industry Award.

For the latest news on the industry conference, to book places, or to find out about entering the awards, visit www.feaconference.co.uk.

This year there is a limited number of ‘first time delegate’ places costing just £55, provided they are accompanied by a FEA member booking a residential package.

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk

Get A Reliable Food Waste Collection For Your Business

Employing over 1000 people, at over 20 sites strategically located throughout the UK and Ireland, Olleco services over 50,000 catering establishments. Olleco’s local teams can support your business with the new food waste regulations that are coming into force across England in March 2025 (it’s already live in Wales and Scotland).

WHY CHOOSE OLLECO Olleco’s commercial food waste collection service could help you reduce the costs of your food waste and reduce the cost to the planet. Olleco collect food waste from everyone, from major national restaurant chains to local chip shops, and call centres to golf clubs. If your business generates food waste, Olleco want to collect it from you for recycling. Once collected, all the food waste is processed through anaerobic digestion facilities, producing renewable energy as well as organic fertiliser.

WHY SEPARATE YOUR FOOD WASTE?

It will be a legal requirement across England as of April 2024 By seeing what food you are wasting you can adapt your menu, reducing waste and saving money Your food waste can help power local communities by being recycled at an anaerobic digestion plant It can cost less than one fifth of the cost to take separated food waste to an anaerobic digestion (AD) plant compared to landfill Food waste in landfill causes greenhouse gas emissions, do your bit to help fight the climate emergency Visit www.olleco.co.uk or see the advert on the facing page.

Tourism Industry Would Be Bolstered By Investing In High Streets, Says FSB 26

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cy change to breathe a new lease of life into our high streets.”

Ahead of World Tourism Day, 27 September, the Federation of Small Businesses (FSB) presented a plan to shore-up tourism in the UK through reviving high streets and town centres by better supporting small businesses on them to start-up and flourish. The move will advance economic, social and cultural enrichment to local areas across the UK,including job creation.

Recommendations put forward include availability of affordable commercial space, which FSB says will not only fill vacant sites but also provide opportunities for small firms eager to launch on the high street; and calls for local authorities to create specialised funds to support pop-ups, markets, and temporary use initiatives for first-time businesses. This would encourage new ventures and help with their transition onto the high street.

With almost half (44%) of all small tourism and hospitality businesses being on, or next to, the high street in the UK, reimagining and reviving high streets for the future is fundamental to a thriving tourism industry.

Over half (57%) of small hospitality businesses say that the establishment of new tourist attractions or cultural events in the area would be one of the biggest opportunities for the high street, according to a large-scale survey by FSB. Now, FSB’s blueprint, The Future of the High Street, sets out achievable recommendations to make high streets more accessible and attractive, offering a wider range of experiences from innovative small businesses to bolster tourism.

FSB Policy Chair Tina McKenzie said: “Small tourism and hospitality businesses bring in revenue and create employment, but they also establish a better market for small businesses across other sectors.

“High streets are more than just commercial spaces; they’re destinations in their own right and are inextricably linked to our tourism industry. To support the industry we must do more, as a nation, to make radical poli-

Tina McKenzie said: “Attracting tourism to more high streets throughout the country by having modern and well-planned infrastructure, such as transport and parking; a unique variety of tourist attractions such as independent retailers, eateries and experience, would fuel economic growth.

Every high street has a unique heritage and feel, but they all have one thing in common – the need for policies to make them safer, more peaceful, cleaner and more appealing and exciting.”

FSB also says that the Department of Culture, Media and Sport should work to encourage VisitBritain, VisitEngland and local visitor economy partnerships to prominently feature Britain’s local high streets as destinations in international tourism campaigns. This would invigorate the potential for tourism in new localities outside the typical tourist hot spots.

In 2023, 38 million international tourists visited Britain, spending £31.1bn, with an average spend per visit of

The Ox Comes To Clapham High Street Family-owned pub company, Polygon Public House, will opens its second gastropub this month following on from the Rose & Crown in Clapham. The Clapham High Street site, previously The Saxon, was acquired from the East London Pub Co, and is undergoing extensive refurbishment, opening on 14th October as a modern British gastropub.

The Ox is spread over 4,815 sq. ft and features a main bar, 30-cover mezzanine restaurant, snug and 55-capacity private events space, The Playroom, as well as a rooftop terrace..

Head Chef Darren Everts will lead the kitchen with a menu that puts the spotlight on provenance with dishes using the highest quality, seasonal British ingredients.

Josie Savry, Director Polygon Public House comments: “Post the success of the Rose & Crown Clapham, we are confident that The Ox will quickly establish itself as a local favourite. Whether it’s a quick pint or a feasting menu, we’re all about quality and our passion for British produce shines through in every dish.

We can’t wait to open our doors and become a true hub for the community.”

Bidfood Wales Emphasises The Importance Of Supporting Local With The Addition Of 150 Welsh-Based Products To Its Range In celebration of British Food Fortnight, Bidfood Wales has announced the addition of 150 new products dedicated to Welsh provenance to its range.

According to research commissioned by the Welsh Government on the Value of Welshness, 9 out of 10 consumers think it’s important that a venue has a good range of dishes with Welsh ingredients. Bidfood Wales’ new range will boast the best in local dairy, meat and poultry, store cupboard essentials and drinks, all of which have been produced or grown by SMEs across Wales.

To mark the launch of its regional offering, Bidfood Wales has invited over 20 of those suppliers to the historic Hensol Castle to showcase the very best in Welsh food and drink to existing Bidfood Wales customers.

Richard Dow, Business Unit Director for Bidfood Wales said: “This has been a much-anticipated launch for both the business and our customers based in Wales, as we’re committed to highlighting the need to support local and regional businesses in the country. This new range will allow our customers to include products and ingredients with deep, strong Welsh roots on their menus, while also communicating the provenance stories

behind them to consumers.

“It’s our mission at Bidfood Wales to deliver service excellence and be a positive force for change and I’m thrilled that we now have a ‘Wonderfully Welsh’ range that supports our customers and the small business owners in Wales passionate about showcasing what Wales has to offer.”

Lucy Quinnell, Category Development Manager for Bidfood Wales added: “I’m very excited for our customers to meet the suppliers behind our new range, as sometimes, they can be overlooked.

Every single product within the new range has been tried and tested by our dedicated Technical, Sales and Marketing teams who worked with local Welsh bodies such as Food and Drink Wales to ensure their authenticity.

“We have rightfully named the campaign behind this launch ‘Wonderfully Welsh’ because we wanted to show just how amazing Welsh food and drink is, as well as the people behind the products are.”

To find out more about Bidfood Wales, click here: www.bidfood.co.uk/wales/

Switch To A Cooking Oil Service You Can Depend On Get the combined cooking oil delivery and collection service experts working for your business.

As the UK’s biggest combined supplier of fresh cooking oils and collector of used oils and fats, Olleco have a lot to offer your food business: Olleco’s team secures reliable sources of cooking oil to offer you a premium range Their experts can advise on the best oils for the job and how to maximise their lifespans Olleco convert your used oil into high grade, renewable biodiesel which is used by oil majors in fuel forecourts The flow of cooking oil through your business is more economical, sustainable and convenient using a combined service connected to the circular economy Committed to great customer service Olleco’s customers scored them significantly higher than average in The Institute of Customer Service’s

Business Benchmarking survey. They undertook an independent survey of their customers, asking them to score them on a range of priorities from experience, complaint handling and customer ethos to emotional connection and ethics.

Olleco scored 87.1 compared to the UK Customer Satisfaction Index all-sector average of 76.

Serving 50,000 customer premises from 19 local sites right across the UK One complete service - With just one company delivering your fresh cooking oil and collecting your used oil in one visit, that’s one less thing to worry about.

Payment without delay - Olleco credit you for the used cooking oil collected on the same invoice as they bill you for fresh cooking oil so you won’t have to wait for vouchers.

Dependable oil supplier – As the UK’s leading cooking oil supplier and collector, Olleco have the buying power and resources to deliver a cooking oil service you can rely on.

Get a complete cooking oil service quote today.

Visit www.olleco.co.uk or see the advert on the previous page.

UK’s Finest Hotels & Restaurants Celebrated at the AA Hospitality Awards 2024 Issue 232

The UK’s hospitality elite gathered at JW Marriott Grosvenor House on Monday September 23 for the highly anticipated AA Hospitality Awards 2024, an event that has become the benchmark for excellence in the industry.

Hosted by AA Hotel & Hospitality Services, the star-studded evening was presented by BAFTA-nominated television and radio broadcaster Angellica Bell, widely recognised for her winning victory on Celebrity MasterChef.

The night celebrated the most outstanding hotels, spas, restaurants, overall Inns and B&Bs, alongside with the people who drive them forward.

Attended by 900 guests, the event highlighted the very best in British hospitality, honouring achievements across 16 award categories. Key awards included AA Restaurant of the Year, AA Hotel of the Year, and the AA Sustainable Award, reflecting the industry’s commitment to innovation, quality, and environmental responsibility.

AA Chefs’ Chef of the Year, award recognises an outstanding chef for their dedication to their craft. A much sought-after accolade, this award gives all AA Rosette-awarded chefs the power to decide who truly deserves the ultimate recognition for their outstanding performance over the past year.

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Tom Aikens’ triumphant win comes after twelve talented chefs were shortlisted for 2024, representing the very best of the UK’s culinary landscape. Tom has restaurants in four different countries, has published three cookery books, is a TV regular, and supports several charities. Cooking at the highest level since the age of 26, he is clearly one of the very best UK chefs, so it’s no surprise his peers have voted him as the AA Chefs’ Chef for 2024.

Winner of AA Chefs’ Chef of the Year Award Tom Aikens of Muse, London said on his win: “There was such an amazing group of chefs up for this award. It’s truly incredible to have actually won it. It’s not just about me, it’s about the whole team.

I’m absolutely thrilled, it’s fantastic.”

Simon Numphud, Managing Director at AA Media, expressed his pride in the resilience and creativity shown by the UK’s hospitality sector in 2024: “This incredible celebration is a true testament to the strength and innovation within our industry. The dedication and excellence demonstrated by all the hospitality teams have been nothing short of inspiring. Congratulations to all the winners, nominees, and new Rosette holders for their remarkable contributions.”

The full list of this year’s AA Hospitality Award winners can also be found here on RatedTrips.com

Such A Wonderful Week – The Local Arts in East Devon are Alive and Kicking..!

The FSA’s 20th anniversary events week proved to be a great success. Here at LittlePod HQ, we’re proud to have played our part this autumn.

The local arts in East Devon are alive and kicking. That much has been proved this month. Having made it our mission to support the Farringdon Society of Arts’ 20th anniversary, we were thrilled to see last week’s celebrations prove to be such a success. Over seven memorable September days, a flood of arts enthusiasts flocked to Farringdon. That which was on offer did not disappoint.

With Janet – LittlePod’s founder and Managing Director at the helm – the FSA has achieved a great deal during its two decades. In the 20 years that have followed the FSA’s formation in 2004, few weeks have been better than this.

Featuring film, art, theatre, talks, live music and more, the FSA’s events week impressed all with its scope. Indeed, to quote Sarah Elgady, East Devon District Council’s Cultural Producer, who paid Farringdon a visit last week, “The diversity of events that have been supported in this village and by the FSA is so

impressive.” Here at LittlePod, we couldn’t agree more.

Twenty years is a major milestone for any community activity, but in a hamlet of just 150 houses, spread across a landscape with farming at its heart, this is, we think, truly remarkable.

Here at LittlePod, it has been a pleasure indeed to support the local arts in East Devon once again this autumn. We send our congratulations to the FSA and all the artists and performers, and our thanks to all those who came along and visited the village last week. Please visit the FSA’s website to find out more…

Here’s to the next 20 years!

Like to help the LittlePod team celebrate on October 17th – International Real Vanilla Day? Find out more and reserve a copy of our 2025 calendar...!

Grocery Retail and Hospitality Navigate Labour Pressures and Rising Sustainability Focus The recently released Top of Mind Report 2024 from Lumina Intelligence reveals that current trading conditions are among the most challenging they have been in the past 15 years for grocery retail and eating out businesses. Despite these difficulties, industry professionals are cautiously optimistic about future growth, thanks to easing cost of living pressures, falling commodity prices, and a gradually recovering economy. The report highlights three key trends shaping the landscape in 2024: ongoing labour cost challenges, an emphasis on operational efficiency, and a renewed focus on conscious consumerism.

TRADING CONDITIONS AMONG THE MOST CHALLENGING IN 15 YEARS Over 80% of business professionals in the grocery and hospitality sectors report that current trading conditions are highly challenging. This marks one of the toughest periods in the last 15 years, according to Lumina Intelligence’s findings. Despite these difficulties, there is growing optimism for the future, driven by the stabilising cost of living, a decline in commodity prices, and signs of economic recovery.

LABOUR COSTS PRESSURING BUSINESSES TO SEEK EFFICIENCIES Labour costs remain a significant burden for both grocery and eating out businesses, with 57% of eating out

and 47% of grocery professionals citing it as a top concern. In response, over half of the surveyed businesses have implemented efficiency measures to cope with rising costs. As the UK government continues to prioritise policies aimed at making work pay, businesses are increasingly focused on boosting productivity and finding cost-effective solutions to remain competitive.

A RENEWED FOCUS ON CONSCIOUS CONSUMERISM IN 2024 After a dip in investment during the height of the cost-of-living crisis, businesses are refocusing on sustainability and healthier eating trends in 2024. Conscious consumerism is regaining momentum, with operators shifting their attention to local and regenerative farming practices and reducing food waste. These trends are expected to play a pivotal role in shaping consumer choices and business strategies over the coming year.

“The findings in our 2024 Top of Mind Report show a sector that remains resilient in the face of significant challenges,” said Katie Gallagher Insight Lead at Lumina Intelligence. “Businesses are adapting to labour cost pressures by enhancing efficiency, and the renewed focus on sustainability reflects a long-term commitment to aligning with consumer values.”

97% Of Admiral’s Cask Marque Accredited Pubs Receive Top Marks Admiral Taverns has achieved a significant milestone with 97% of Admiral’s Cask Marque assessed pubs achieving 4-or 5-star ratings, following the annual 11-point Beer and Cellar Hygiene Audit (BCHA).

The BCHA is designed to improve standards in pub cellars and recognise excellence. To earn the prestigious Cask Marque accreditation, pubs must achieve a minimum of four stars. Currently, around 89% of pubs assessed by Cask Marque within the hospitality industry achieve this accreditation, placing Admiral Taverns above the national average. Pubs are audited on a range of aspects, from stock rotation and beer line cleanliness to equipment maintenance and hygiene.

Chris Jowsey, CEO of Admiral Taverns, commented: “We are incredibly proud of this fantastic achievement which stands as a testament to all our licensees who maintain the highest of standards to the operations and maintenance of their pubs”

“We recently launched our own initiative to recognise best practice across our pubs which has received brilliant feedback and in turn, raised quality standards – putting us at the forefront of the industry. Our next goal is to achieve 100% accreditation across the estate!”

Admiral Taverns’ own Cellar Excellence Recognition Programme, which recognises licensees for consistently achieving 100% in line cleaning and outstanding cellar management, involves Business Development Managers monitoring cellar standards as part of their regular visits, promoting best practices across the estate.”

Paul Chambers, Head of Sales – North at Cask Marque commented: “We at Cask Marque believe that all pubs should have a star rating for their cellar as the cellar is to beer as the kitchen is to food and kitchens are star rated. We are so pleased with the Admiral commitment to best practise in the cellar as it delivers better yields for the pub and a quality pint for their customers.”

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Issue 232

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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Issue 232

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 232

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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 232

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 232

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 232

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 232

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 232

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

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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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Outdoor Spaces

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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Kitchen Equipment and Fit-Out

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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

Kitchen Equipment and Fit-Out

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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

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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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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

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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.

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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.