CLH Digital - Issue #234

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 234

Hospitality Sector Welcomes Reforms to Employment Rights… www.CLHNews.co.uk

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The hospitality sector has broadly welcomed the new Employment Rights Bill unveiled earlier this week but have warned that the proposed changes are “not without cost.

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But Changes “Not Without Cost”

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The existing two-year qualifying period for protections from unfair dismissal will be removed, delivering, the government says, on a manifesto commitment to ensure that all workers have a right to these protections from day one on the job.

(Continued on Page 3)

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Issue 234

Editor's Viewpoint

Welcome to the latest issue of CLH Digital NAVIGATING THE NEW EMPLOYMENT RIGHTS BILL – A BALANCING ACT FOR HOSPITALITY

EDITOR

Peter Adams

This week’s government announcement of a new Employment Rights Bill has naturally sparked conversations across many sectors, with hospitality and the licensed on-trade feeling, I suspect, the weight of these proposed changes.

As always, workers' rights must and should be respected. They have been hard-won over generations, and no one who values the sacrifices made to secure them would ever suggest letting those rights slip. It’s essential to ensure that our workers are protected, their contributions acknowledged, and their working conditions upheld to a standard that reflects their importance.

That said,it’s clear that these new regulations come at a cost — financially and operationally.

It’s a cost that needs to be weighed carefully. As many observers point out, the hospitality industry is already burdened by rising costs, recruitment challenges, and the aftershocks of a global pandemic.

The introduction of new measures without adequate consultation with businesses—or their staff—only adds to this pressure. My major "gripe" with these changes is the lack of dialogue.

Imposing rules on businesses without their input, or even without assessing the real impact on operations, risks being counterproductive.

A key sticking point in the debate is the role of zero-hour contracts, which remain vital to the sector. As someone who has been both a worker and an employer within hospitality, I understand firsthand the importance of the flexibility they provide.

Zero-hour contracts allow workers to choose how much they work, while employers can adjust staffing levels based on demand. This kind of adaptability is crucial in

hospitality, where business needs can fluctuate markedly week by week, season by season. Without this flexibility, businesses might struggle even more to cope with the unpredictable nature of the sector.

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But here’s the concern: how will other industries cope with similar pressures? The answer seems to be creeping in already—self-serve solutions and automation. This "self-serve" model is gradually making its way into hospitality, and to play devil's advocate, in an industry grappling with severe recruitment shortages, automation may seem like a plausible solution.

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

However, can we still call it "hospitality" if human interaction is removed? I must admit, despite the need to move with the times, I am fearful that a fully automated future in hospitality could erode the very essence of what makes this industry unique.

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Human interaction is at the heart of hospitality—it’s about personal connections, service with a smile, and experiences that can't be replicated by a machine. This is why I worry about the impact of tightening employment regulations, particularly in relation to zero-hour contracts. Will we lose the personal touch that makes our industry so special?

While technology has its place, we must be cautious not to let it undermine what hospitality truly stands for.

Flexibility is important—yes. But so is the human touch. As the sector adapts to new rules and challenges, we need a balanced approach that preserves the spirit of hospitality while ensuring businesses have the operational flexibility they need to thrive.

The conversation surrounding the Employment Rights Bill should be one of partnership. Government, businesses, and workers must come together to ensure that changes benefit everyone—without sacrificing the heart of the hospitality industry in the process. Let's not lose sight of that balance as we move forward.

We are media partners and exhibitors at THE TRADE DRINKS EXPO next week so if you are planning to attend please do pop by our stand, always interested in your views!

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

I can always be contacted at edit@catererlicensee.com

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

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Issue 234

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Hospitality Sector Welcomes Reforms to Employment Rights…

The government will also consult on a new statutory probation period for companies’ new hires. This will allow for a proper assessment of an employee’s suitability to a role as well as reassuring employees that they have rights from day one, enabling businesses to take chances on hires while giving more people confidence to re-enter the job market or change careers, improving their living standards.

The bill will bring forward 28 individual employment reforms, from ending exploitative zero hours contracts and fire and rehire practices to establishing day one rights for paternity, parental and bereavement leave for millions of workers. Statutory sick pay will also be strengthened, removing the lower earnings limit for all workers and cutting out the waiting period before sick pay kicks in.

Accompanying this will be measures to help make the workplace more compatible with people’s lives, with flexible working made the default where practical. Large employers will also be required to create action plans on addressing gender pay gaps and supporting employees through the menopause, and protections against dismissal will be strengthened for pregnant women and new mothers. This is all with the intention of keeping people in work for longer, reducing recruitment costs for employers by increasing staff retention and helping the economy grow.

lifestyles and business demand.

Plans for day one rights include pragmatic recognition of the need to make sure the job is a good fit for both employee and employer, and probation periods are an important way to allow this assessment.

ZERO HOUR CONTRACTS Kate Nicholls, Chief Executive of UKHospitality, said: “One of our primary messages during a long period of dialogue with Labour in opposition and in Government was to recognise the importance of flexibility to both workers and businesses, and I’m pleased it has done that today.

“However, these changes are not without cost. That’s why the Government should take its time to get the details right, through close consultation with businesses to avoid unintended consequences.

“Rushing to introduce measures too quickly would be the wrong thing to do and would increase the chances of inflicting damage to sectors like hospitality, an employer of 3.5m people and a provider of some of the most flexible roles in the economy.

FAIR WORK AGENCY

“Protecting the right for employees to access zero hours contracts when they want them, instead of an outright ban, is a good example of how working together can avoid those potential pitfalls but still eliminate exploitative practices.”

A new Fair Work Agency bringing together existing enforcement bodies will also be established to enforce rights such as holiday pay and support employers looking for guidance on how to comply with the law.

“Zero hours contracts are the desired contract for 90% of people on them, who actively seek the flexibility to accommodate their lives as working parents, carers, students and many more who lead busy lives.”

Deputy Prime Minister Angela Rayner said: This government is delivering the biggest upgrade to rights at work for a generation, boosting pay and productivity with employment laws fit for a modern economy. We’re turning the page on an economy riven with insecurity, ravaged by dire productivity and blighted by low pay.

“Its plans for day one rights also strike the right balance, with a statutory probation period allowing time for both employer and employee to determine if the job is a good fit.

The UK’s out-of-date employment laws are holding our country back and failing business and workers alike. Our plans to make work pay will deliver security in work as the foundation for boosting productivity and growing our economy to make working people better off and realise our potential.

Too many people are drawn into a race to the bottom, denied the security they need to raise a family while businesses are unable to retain the workers they need to grow. We’re raising the floor on rights at work to deliver a stronger, fairer and brighter future of work for Britain.

PRAGMATIC RECOGNITION UKHospitality said that the recognition of the importance of employment flexibility in the Government’s Employment Rights Bill has been welcomed but comes alongside warnings that changes are not without cost and ongoing consultation is needed to avoid unintended negative consequences.

Protecting access to zero hours contracts is essential for hospitality workers and businesses and UKHospitality supports tackling any exploitative use of them. An opt-out for those that don’t want a fixed hours contract is crucial and allows flexibility to respond to employees’

“Ultimately, as it has done so far, working with business groups and unions to strike a balance for the good of businesses and workers alike will be critical to the success of this Bill. We look forward to working with the Government as it takes forward these plans.”

SIGNIFICANT CHALLENGE Michael Kill, CEO of the Night Time Industries Association said: “The Employment Rights Bill represents a significant shift for workers across the UK, particularly in sectors like night-time economy and hospitality sectors where many face insecure working conditions. Provisions such as day-one rights for unfair dismissal, enhanced protections for parental leave and sick pay, and a statutory probation period for new hires signal a new era for employee rights" "The introduction of flexible working as the default where practical, along with requirements for action plans addressing gender pay gaps and support for female employees through menopause, are positive and necessary steps. These measures will help create more inclusive and supportive workplaces, and our industry welcomes these changes as we work to retain talent and improve diversity. However, it is vital that these adjustments are balanced with the operational realities faced by businesses, especially those that operate during night hours and have specific staffing needs."

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"As one of the largest employers of under-30s, the removal of age bands in the minimum wage will have a profound effect on our sector.

While we fully support fair pay and would like to offer higher wages to our younger staff, these changes must be made in a way that businesses can afford. If wage increases outpace a business’s ability to manage rising costs, it could be counterproductive, leading to reduced job creation and even closures. The government’s plan to base minimum wage decisions on the cost of living is understandable, but it must be coupled with support for businesses to ensure these changes don't stifle growth or lead to job losses."

"The removal of zero-hour contracts, for example, presents a significant challenge for our sector. Many businesses in the night time economy and events sectors rely on the flexibility these contracts offer, particularly around seasonal work and any drastic changes could impact our ability to remain competitive. However, the government has promised a consultative period to address some of these more contentious areas, giving us the opportunity to actively shape the outcomes."

"And while the proposed ‘lighter touch’ approach during probation gives employers more flexibility to let go of staff if a role isn’t working out, there are concerns about the additional pressures this might place on businesses operating in an already volatile environment."

"While most of the bill’s provisions won’t take effect until 2025, with some elements under consultation until 2026, this timeline gives us the chance to engage with the government. A thorough consultation process is essential to ensure that reforms both support workers’ rights and maintain the long-term viability of businesses in the night-time economy."

MORE DETAIL REQUIRED David Browne, head of employment at law firm, Shakespeare Martineau, said: “Work patterns in the hospitality sector are uniquely changeable. With customer demand sometimes unpredictable, zero hours contracts are used by employers to ensure that restaurants don’t come to a grinding halt because of unforeseen circumstances.

“The Bill will end “exploitative” zero-hours contracts, although more detail will be required to understand what that means in practice.

Hospitality businesses will have to review their use of zero hours contracts, and may need to ensure that they will be able to offer guaranteed hours if required to some staff. Processes for shift change notification and rotas will all have to reviewed, to ensure companies are compliant with the new legislation.

“The government’s reform is unsurprising and while zero hours contracts have been unpopular for a long time, they do offer flexibility for a number of people, particularly in the hospitality sector and are perhaps not the devil they’ve been made out to be. Whilst most would agree that zero hours arrangements should not be exploited, it is telling that an outright ban on their use has not been imposed.”

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Issue 234

Maximise Your Hotel’s Holiday Bookings: Expert SEO and Campaign Strategies for the Festive Season

By William Cotter, Founder & Managing Director of Net Affinity (www.netaffinity.com) engines ample time to crawl, index, and rank your pages. This is especially critical in competitive markets where Christmas party searches spike significantly.

Focus on publishing content around popular holiday keywords such as "Christmas parties", "festive events", and "holiday stays". This drives organic traffic and ensures your hotel ranks higher as demand peaks.

Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests.

Ensure your content is optimised for both desktop and mobile, as users are increasingly searching for holiday plans on their mobile devices.

Providing detailed information on packages, pricing, and available dates can enhance user experience and lead to quicker booking decisions.

2. CREATE AND OPTIMISE CONTENT FOR FESTIVE EVENTS As the holiday season draws closer, hotels have a valuable opportunity to boost their bookings by preparing early. The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season’s demands.

If your hotel is hosting festive events such as afternoon teas, familyfriendly Santa visits, or New Year's Eve dinners, now is the time to plan and promote. Engaging, well-organised content is key to setting your events apart from competitors. High-quality images and videos showcasing previous festive events can be incredibly persuasive for potential guests.

William Cotter, Founder and Managing Director at Net Affinity offers expert advice on how hotels can stay ahead of the competition with practical and proven tips. Here are four essential strategies to help hoteliers maximise their visibility and bookings this Christmas.

Additionally, consider running targeted campaigns via paid search These campaigns can help you reach audiences actively searching for local Christmas events, boosting your hotel’s visibility and ensuring bookings for these limited-time experiences.

1. PUBLISH CHRISTMAS CONTENT EARLY TO BOOST SEO

3. PLAN YOUR SOCIAL MEDIA STRATEGY FOR THE FESTIVE PERIOD

The earlier content is published, the better. By preparing and uploading Christmas party content in September or early autumn, you give search

Social media plays a pivotal role in building excitement and driving bookings during the holiday season. Planning your content well in

advance ensures you can maintain a steady, engaging presence throughout the period. Focus on festive themes that showcase the unique aspects of your hotel, from Christmas decorations to seasonal packages and events.

Behind-the-scenes posts can create a sense of anticipation and showcase the hard work that goes into making the holiday season special.

User-generated content, such as photos and testimonials from previous guests, can help foster a sense of community and engagement while building trust with potential new customers.

Post regularly about your holiday packages, festive events, and lastminute offers. Targeted social ads and promotions, such as limited-time deals for early bookings or exclusive holiday packages, can further amplify your reach and encourage immediate bookings.

4. PREPARE FOR CHRISTMAS STAYS AND HOLIDAY VOUCHERS Many families seek out hotels for their festive getaways, and with an early surge in search volume for Christmas stays, all your Christmasrelated content must be up-to-date and easily accessible.

Make sure all holiday offers, including room packages and dining deals, are live on your website and optimised for search. This way, guests actively looking for holiday accommodation, will land on your hotel as it will appear at the top of their results.

Additionally, Black Friday and Cyber Monday present a fantastic opportunity to promote Christmas vouchers. Offering spa treatments, dining experiences, or discounted stays allows you to appeal to different customer segments. Ensure the descriptions, terms, and conditions are clear and that you’re prepared for the demand. Black Friday discounts of 30% or more tend to perform best, so if you’re unable to offer deep discounts, consider focusing on alternative value-add offers.

New National Chef Of The Year Is Unveiled In Front Of Industry Elite Last night, under the watchful eyes of some of the biggest names in hospitality, the Craft Guild of Chefs revealed that Orry Shand from Entier Ltd is the new National Chef of the Year, a culinary title that’s often regarded as the toughest to win in the UK. Ten talented chefs battled it out in the kitchen at the University of West London yesterday to serve up three dishes that would impress some of the biggest stars of the culinary world.

This included Matt Abé, Aktar Islam, Brett Graham, Gary Jones, Roberta Hall-McCarron, Kenny Atkinson, James Golding, Tom Shepherd, Mark Perkins, Stephen Trigg, James Petrie and Andrew Gravett.

Orry took the top spot with his delicious menu of Turbot from the North Sea with smoky Orkney scallop for starter, Lumina lamb with the Scottish autumn for main course and a celebration of Manjari Valrhona with influences from Asia for dessert. Achieving runner-up this year was Cleverson Cordeiro from Frog by Adam Handling with Paul Gamble who works for Waitrose & Partners takingthird place.

Speaking just after the finals Matt Abé, chef patron at Restaurant Gordon Ramsay said: “What an incredible array of dishes we’ve tasted today. This year I increased the cooking time from two to three hours, and I feel this has made a huge difference to the quality of dishes that the chefs have put out there.

They have had more time to relax, prep and showcase impressive culinary techniques which has resulted in some amazing food. Orry has completely set a new level for this competition. He was outstanding and I know he will be a fantastic ambassador for both this competition and the industry.”

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “Each year we attract new faces to the competition and see chefs coming back time and time again. This is always fantastic to see, and we know that the opportunities and experiences that this competition offers makes it a very special celebration of culinary talent. Seeing the focus, dedication and skill from the ten chefs in the kitchen was incredibly inspiring to watch.Congratulations to Orry who is a very worthy winner.”

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Hospitality Businesses Exposed To New Regulations As Home Office Immigration Audits Increase Specialist lawyers at Irwin Mitchell are warning hospitality businesses about increased risks relating to immigration compliance due to recent regulatory changes. The firm reports that the Home Office has intensified immigration audits for hospitality businesses with sponsorship licences, exposing them to potentially damaging new licensing rules.

According to lawyers at the national firm, this increased scrutiny can lead to severe repercussions, including substantial financial fines, business closure orders, and potential prosecutions.

Mandeep Khroud, Partner and Head of Immigration at Irwin Mitchell, said: “The recently introduced increase in civil penalties for employers from a maximum of £20,000 to £60,000, highlights the increased scrutiny businesses are facing when it comes to immigration enforcement.

“The issue is particularly acute in the hospitality sector where since the end of the COVID-19 pandemic, the Home Office’s Immigration Enforcement has increased the frequency of audits on businesses in sectors like hospitality.”

Mandeep also highlights significant recent regulatory changes: “Section 36 and Schedule 4 of the Immigration

Act 2016 amended the Licensing Act 2003, introducing immigration safeguards relating to licensing applications and already licensed premises.

“Notably, the Secretary of State for the Home Department (SSHD) has been incorporated into the list of Responsible Authorities within the regulatory licensing framework.

“This development allows the Home Office’s Immigration Enforcement division to provide feedback and make representations regarding the grant, full variation, transfer, and review of premises licences.

“In addition, as stipulated in Section 179 (1A) of the Licensing Act 2003, immigration officers are permitted to enter licenced premises to ascertain whether any offences under the Immigration Acts are being committed in relation to the carrying on of the licensable activities.

“We are seeing a lot of businesses being caught out by these changes. It’s vital organisations in the hospitality sector ensure they are fully compliant with the new regulations and immigration laws to avoid severe penalties, including financial fines, business closure orders, and potential prosecutions.”

Stoke-On-Trent Pub Gets A £196,000 Makeover The Travellers Rest on Leek Road, Milton in Stoke-On-Trent has reopened following a major investment of £196,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns – which has more than 200 pubs across England, Scotland and Wales.

and the feedback we’ve received from customers has been incredible.

We would like to thank everyone, including Proper Pubs, our family, friends and our amazing team, that helped bring our vision to life – we can’t wait for all that’s to come going forward.”

Inside, the pub has received a full refurbishment including updates to both the bar and lounge area – complete with a new dartboard and four televisions for visitors to enjoy, and to celebrate the reopening, the pub hosted a performance from local artist, DJ Ronski.

Matthew Gurney, Operations Director for Proper Pubs, said: “It’s great to see how well the refurbishment at The Travellers Rest has turned out and it was a delight to hear how successful the opening weekend was.

The team has worked remarkably hard in getting the pub ready to reopen and it’s been a pleasure seeing everything coming together.

Steve and Polly Stevenson, Operators of The Travellers Rest, said: “We had a fantastic opening weekend! It was great to be able to celebrate alongside the team who have been brilliant throughout this whole process and our wonderful community. Everyone has been so supportive

On behalf of the Proper Pubs team, we would like to wish our community heroes, Steve and Polly, the very best of luck in making The Travellers Rest a fantastic hub of the community.”

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Issue 234

Hospitality and Catering Industries Warned Ahead Of Sexual Harassment Law Changes A recruitment expert has warned businesses across the hospitality and catering sector to be prepared for the introduction of new workplace sexual harassment laws.

been reported, however the new legislation imposes a duty on employers to be proactive and take reasonable steps to stop harassment before it occurs, placing the focus on prevention.

The alert has come from industry specialist Kasia Krieger, Business Manager at catering and hospitality jobs firm Pineapple Recruitment (www.pineapple-recruitment.co.uk), ahead of extensions the government is making to the Worker Protection (Amendment of Equality Act 2010) Act 2023.

“One of the most impactful changes is the reintroduction of protections against third-party harassment. This means employers are responsible if their employees are harassed by customers, clients, or other non-employees. That’s a crucial point for the hospitality and catering sectors, where workers frequently engage with clients and the public.

The changes, which come into effect on 26 October, will place new ownership on employers to prevent sexual harassment in their place of work. Failure to comply will mean that employment tribunals can award an uplift of up to 25% to an employee’s discrimination compensation where it finds there has been a breach of duty.

Ms Krieger says that the hospitality industry is especially susceptible to sexual harassment, particularly third-party harassment, given the high level of customer interaction, the presence of alcohol, and the informal work atmosphere.

She said “from the 26 October, all employers will have a legal duty to prevent sexual harassment in the workplace. Previously, employers were primarily liable if they failed to act on harassment incidents that have

“Importantly, these more robust laws also introduce the requirement for structured channels for employees to report harassment and holds employers accountable if they fail to ensure a safe working environment. It needs regular reviews of anti-harassment policies and procedures, including proving how line managers are being trained. A culture of openness and support will be key to success in the months ahead.”

Ms Krieger added that it was now critical that hospitality and catering businesses, along with recruitment firms, screen candidates more rigorously to ensure they meet the anti-harassment standards, provide appropriate training, and ensure that both parties are aware of their legal responsibilities.

10 for 10: Top 10 Shortlist for Tenth KP of the Year Competition Revealed The top 10 KPs for Winterhalter’s KP of the Year 2024 are out, winner and runners up to follow.

The industry leading and celebrated competition Kitchen Porter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shortlist for its 2024 edition, the tenth to be held.

“We’re actually in our eleventh year, having had one year off for Covid,” says Stephen Kinkead, managing director of Winterhalter UK. “Who would have thought a boozy conversation in the back of a taxi with marketing would have produced such a worthwhile competition?”

It’s not just the competition’s recognition that has grown, the number of entries and their standard has risen each year, making the judging process particularly challenging.

“It was tight. Even to get into the top 10 – there was half a point between four entries,” says Stephen. “Through the top 10 into the top 3, it was very narrow. Anyone in the top 10 could have been a worthy winner.”

The judging panel this year consisted of Paul Mattocks, executive chef of Victory Services Club; Matthew Marshall, executive chef, RAC club; Dominic Teague, executive chef of One Aldwych; Simon Young, founder of Simon Young Culinary Solutions, along with Stephen Kinkead. Clare Nicholls, products and supplies reporter for The Caterer, was this year’s chair. Describing the process, she says: “There were some small disagreements along the way but nothing too serious. I think all the judges were on the same page and the final list of the top 10 was pretty much a unanimous verdict and all were worthy of being recognised.”

Those submitting their kitchen porter for consideration had to fill out an entry form, answering carefully

curated questions that have been refined as the competition has grown.

The sheer volume of entries and the lengthy, detailed answers they contained demonstrates not only how important kitchen porters are to any catering operation, but how their role is valued nationwide.

“I think it’s super important to realise that KPs are the engine of what we do,” says returning judge Matthew Marshall. “We can’t do without them!”

This was the first time judging for One Aldwych’s executive chef Dominic Teague.

“I was amazed by the number of entries and the variety of different outlets throughout the industry,” he says. “The thing that stood out was that each of these individuals had an absolute passion for their job – and that was also really clear from the nominators and it was wonderful to see.”

The winner of the KP of the Year 2024 will be announced in the coming weeks. Their prize includes the KP of the Year trophy and £1000 in vouchers. Their employer will also receive a piece of Winterhalter kit worth up to £10,000.

Every entry will receive a KP of the Year bespoke Oliver Hardy apron from Winterhalter UK. The two runners up will receive hospitality-related vouchers, too.

More information about the competition and previous winners can be found at www.kpoftheyear.com.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to aftersales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Poor Employment Rates Among Those With Neurodivergent Conditions, Research By Heston Blumenthal OBE Reveals • More than one-fifth of individuals in the UK with neurodivergent conditions are not in paid employment

because they could not find full-time employment as a neurodivergent person. Eighteen per cent of neurodiverse women say the same.

• Almost one-quarter of people with neurodivergent diagnoses have struggled to find full-time employment

The research reveals that the majority of respondents who are neurodivergent did not receive a diagnosis until they reached their late teens.

Research* commissioned by restaurateur and chef Heston Blumenthal OBE, who has been diagnosed with ADHD and bipolar, finds more than one in ten (11%) people in the UK have been officially diagnosed as neurodivergent**, of which 21% are neither in fullnor part-time paid employment.

The survey of over 1,000 people finds that of those who are neurodiverse, more than half (56%) are in full-time employment and 23% work part-time. The remaining 21% have no paid work.

When asked if those who are neurodivergent work part-time because they have struggled to find full-time positions due to their diagnoses, 24% agree this was the case, 67% say no, while 9% prefer not to say.

This figure rises considerably for male respondents. Two-fifths (40%) of men say they are working part-time

Almost (23%) were aged between five and 15 years old when they received a diagnosis. Meanwhile 17% were aged between 15 and 20 years old; 31% were between 20 and 40; 8% were 40 to 50 years old and 7% were over 50.

The survey also finds more than one in ten (13%) of respondents think they are neurodivergent but are yet to be diagnosed. Two-thirds (67%) say they do not think they have a condition while 21% are unsure. The percentage of undiagnosed individuals was much higher for women (16%) than men (8%).

Of those who are yet to be diagnosed but think they are neurodivergent, almost three-quarters (74%) work for an organisation, 9% work for themselves, while 18% are unemployed.

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Drinks Sales Down Again In Soggy End To September Saturday (down 1%) the high point of the week.

Widespread wet weather pushed On Premise drinks sales back into negative year-on-year performance last week, CGA by NIQ’s Daily Drinks Tracker shows.

All five main drinks categories recorded negative trading over the course of the week. Beer (down 3%) fared best, ahead of wine and champagne (down 4%). Cider (down 8%), soft drinks (down 9%) and spirits (down 15%) all found trading tougher.

Average sales in Britain’s managed venues in the week to last Saturday (28 September) were 6% down on the equivalent period in 2023. Trading across the month was well behind September 2023, with a weak first fortnight followed by modest growth during a burst of better weather in the third week.

“A sunny September in 2023 was always going to make year-on-year growth in drinks sales difficult,” says Rachel Weller, CGA by NIQ’s commercial leader UK & Ireland. “Consumers, venues and suppliers will all be cursing the disappointing weather of the summer and early autumn, and hoping for much better as we enter the crucial final quarter. After a challenging first eight months of 2024, improvements in both the conditions and consumers’ spending confidence will be needed to help make up some of the ground that has been lost.”

The Tracker shows sales were down year-on-year on all seven days of last week. With heavy rain and floods hitting much of the country, Sunday and Monday (22 and 23 September) were particularly difficult, and sales were down 10% and 13% respectively. Trading perked up a little on Tuesday (down 5%) and Wednesday (down 2%), and slightly higher temperatures and the Premier League combined to make

Bricklayers Arms, Bromley Opens After A £330,000 Refurb There was a packed house for the official reopening of our Bromley pub, The Bricklayers Arms following a £330,000 refurbishment.

The pub, affectionately known as ‘The Bricks’ by locals, reopened last month after the renovation, which kept the historic building’s original features and character while introducing a stylish and complementary contemporary feel.

Regulars and invited guests packed the town centre pub, which has been redecorated throughout using rich greens and cream, incorporating wood panelling, with pockets of snug seating creating a warm and inviting atmosphere.

There is a new, welcoming bar which greets customers as they step in, and a second bar on the higher level, both of which are well stocked with beers, wines, and spirits, while new furniture and lighting has also been added.

There is also a new bespoke swing sign while the spacious courtyard garden has been transformed with new bench furniture for an informal feel and colourful planters. It also has a covered area for innovative

interactive darts using the latest in social entertainment technology, which proved popular on the night!

Addressing the crowds, Chief Executive Jonathan Neame said: “Our aim was to reinvigorate this great pub, with something for everyone, including a big emphasis on sport. What we hope we have created is a great community pub and we hope it will continue to be at the heart of its community. We know how much this pub is loved by locals.”

He presented a £1,000 cheque to Reverend James Harratt, chairman of Bromley Relief In Need. The funds will be used to provide small cash grants to help those in need with items such as washing machines, furniture and other essential items. “We are really grateful,” he said, “this will make a real difference.”

Robin Stanton-Gleaves, owner and chairman of Bromley Football Club officially pulled the first pint, saying it was a privilege to do so, partly as he was born and brought up in Bromley.

“It looks great, doesn’t it? Come here for a drink, come here with your family and your mates. I hope all you locals thoroughly enjoy it and once you have had your drink, get down to the football club!”

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Pro-Small Business Budget ‘First And Best’ Chance For Chancellor To Secure Sustainable Growth The Federation of Small Businesses (FSB) is calling on the Chancellor to deliver a decisively pro-small business Budget, saying SMEs are “sick of stagnation.”

the high street, with business rates. This includes adopting FSB’s proposal to take more small firms out of the tax by increasing the threshold of Small Business Rates Relief from £12,000 to £25,000 of rateable value.

The UK’s largest small business group says the Budget, on 30 October, will be the Chancellor’s “first and best chance” to secure sustainable, long-term economic growth. It calls for specific measures to ease employment costs, remove barriers to access finance for investment, and lift more small firms out of the burden of business rates. FSB is also urging the Chancellor to resist pressure to introduce anti-enterprise tax rises, as new official figures highlight the urgent need to encourage more start-ups as well as support existing small firms.

Tina McKenzie, Policy Chair of the Federation of Small Businesses, said: “A decisively pro-small business Budget is the first and best chance for the Chancellor to secure sustainable growth by the end of the Parliament.

The figures – from the Office for National Statistics (ONS) – revealed a 56,000 drop in the number of small businesses in the UK between early 2023 and early 2024. They also showed a 0.5 per cent fall in the number of people employed in small businesses, from 16.7 million to 16.6 million.

FSB IS CALLING ON THE CHANCELLOR TO: • Provide certainty and a pro-business, pro-employment element to the plan to Make Work Pay, specifically increasing the Employment Allowance so it automatically rises in line with the National Living Wage (NLW) and re-introducing a Statutory Sick Pay small employer rebate.

• Take decisive action to give small businesses confidence to invest by increasing protection for those who put their houses on the line to grow their business, by stopping the unscrupulous blanket use of personal guarantees on loans.

• Fulfil Labour’s pledge made in the election campaign to help small businesses, including those on or around

“Small businesses are sick of stagnation. Rachel Reeves spoke at Labour Party conference about tearing down barriers to opportunities and enterprise, and the upcoming Budget is the time to take decisive action to do so, delivering on her promise to lead the most pro-growth Treasury ever seen.

“For small businesses, the barriers to investment are very personal. To help small businesses invest, employ and grow, we are asking the Chancellor to tackle the barriers that dissuade small businesses from growth.

“Whether that’s the huge personal risks entrepreneurs take – often putting their house on the line – to secure finance; committing tens of thousands of pounds to give someone a job; or signing the contract for new premises knowing that business rates bills will land immediately. It’s by making these decisions easier for small businesses that Rachel Reeves can help small firms generate the growth we need.

“The Chancellor, in her recent party conference address, gave every impression that she would sensibly avoid being lured into damaging anti-enterprise tax rises in the Budget, and we urge her to stick to that.

“Now is the time to help entrepreneurs invest, employ and get growth back to where it should be.”

Blenheim Palace Named Sustainable Tourism Provider Of The Year Travel trade association UKinbound has awarded Blenheim Palace the accolade of Sustainable Tourism Provider of the Year at its Awards for Excellence ceremony on Thursday 26 September. The award was presented in front of over 320 travel and tourism professionals at the association’s 2024 Awards for Excellence Gala Dinner, which took place at Liverpool Cathedral. Following self-nomination, the winners were decided by a panel of independent judges from across the tourism industry – Kay Greenway, Director, Cruise Britain; Richard Toomer, Executive Director of the Tourism Alliance; and Professor Iis Tussyadiah, Dean, Surrey Business School, University of Surrey.

Heather Carter, Managing Director, Visitor Attraction at Blenheim Palace, said: “Our goal is to be one of the UK’s greenest attractions. We’re striving and have the necessary interventions and initiatives in place to reach Net Zero by 2027, and sequestering

230,000 tonnes of CO2 by 2050.

“Winning this award truly means a lot to us as it is testament to the hard work, dedication and passion of each and every department to achieve the highest standards of sustainability to make Britain’s Greatest Palace all that it is today.

It’s an honour to come together as an industry at these awards to celebrate our world-class tourism businesses.”

Joss Croft OBE, CEO UKinbound said: “Our industry has worked incredibly hard over the last 12 months and the Awards for Excellence recognise and celebrate the companies and organisations that have made a significant contribution to the continuing success of the inbound tourism industry. We are delighted to name Blenheim Palace as our Sustainable Tourism Provider of the Year!”

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Why Digital Payment Solutions Are Essential For Success In The Hospitality Sector

By Sigurdur Gudmundsson, Chief Commercial Officer, emerchantpay (www.emerchantpay.com) Payments in the hospitality sector have undergone a significant transformation in recent years. Gone are the days of cash-only cafes and handwritten restaurant bills. Today, there are an array of digital payment solutions available to ensure transactions are easy and efficient.

In part, this shift has been propelled by consumers’ changing expectations. Technology has triggered a fast pace of life, and anything that slows us down can feel like an inconvenience – including a cumbersome payment process.

But the industry's adoption of digital payment solutions is not just about meeting customer demands; it's also about leveraging new tools to make data-driven decisions, and ultimately creating more successful and sustainable businesses. Digital payment solutions not only meet evolving customer demands but also empower hospitality businesses with tools that improve efficiency and enable data-driven decisions.

Ultimately, these innovations help create more successful and sustainable businesses in the fast-paced and everevolving hospitality industry.

BETTER SOLUTIONS, HAPPIER CUSTOMERS There are several digital payment methods that have risen in popularity across the hospitality landscape, a prime example being mobile wallets like Apple Pay. A mobile wallet is a digital version of a physical wallet that stores virtual credit and debit cards on a customer’s smart device. This means that customers can leave their physical cards or cash behind. and transactions are faster due to contactless technology. This not only speeds up transactions due to contactless technology but also increases customer security with encrypted, biometric authentication processes.

Customers increasingly expect flexibility, especially when dining out in groups. For instance, allowing each diner to easily pay their portion of the bill creates a smoother, more convenient experience. Features like adding tips directly when paying are particularly popular with younger, tech-savvy diners, who value seamless and efficient payment options. Offering such flexibility not only improves the dining experience but also reduces the hassle of managing group expenses or handling cash for tipping.

To meet consumer demands, hospitality businesses are turning to modern Point of Sale (POS) Systems that are flexible and can easily update as new payment methods emerge. A key feature of payment terminals is their mobility, enabling staff to carry the terminal around the restaurant for on-the-spot payments at the table. This not only speeds up service time but also enhances the overall dining experience by creating more personalised interactions, such as offering digital receipts directly at the table.

KEY BENEFITS FOR BUSINESSES For businesses, increased customer satisfaction is just one of the many advantages of these digital payment solutions. An Electronic Point of Sale (ePOS) system, particularly a SmartPOS, can significantly enhance internal operations and streamline processes for hospitality businesses. Beyond payment processing, these systems provide crucial features like real-time table management, real-time menu updates based on product availability and the ability to showcase daily specials.

Additionally, they enable tracking of both in-person and online orders, facilitate seamless bill splitting and offer dynamic pricing adjustments to accommodate fluctuating demands, such as during Happy Hours.

Moreover, by integrating phone orders with MOTO payments, businesses can also simplify over-the-phone transactions. These functions contribute to greater efficiency and improved customer service, allowing businesses to handle high volumes with ease.

PREPARING FOR PEAK TIMES With the festive season fast approaching, a notably busy period in the hospitality sector, these advanced capabilities become even more vital. SmartPOS and ePOS systems help reduce the pressure by improving operational efficiency, from faster table turnover to accurate, real-time menu updates that prevent service delays. Furthermore, streamlined payments can reduce queue times, enabling businesses to serve guests more efficiently during their busiest times. As a result, the overall customer experience is significantly enhanced.

The key to success in today’s hospitality sector is understanding which technologies best fit the individual needs of your business and integrating them seamlessly. Partnering with a trusted Payment Service Provider (PSP) can make this entire journey smoother, from assessing your payment needs to providing ongoing support as new technologies emerge.

Embracing digital payment solutions is no longer an option, but a necessity for businesses looking to thrive in the modern hospitality market. The benefits are clear and multifaceted. For consumers, these solutions offer convenience, speed and flexibility in how they pay for services. For businesses, they provide operational efficiencies, valuable data insights and the ability to offer enhanced customer experiences.

Businesses that embrace these innovations will be well-positioned to meet changing consumer expectations and stay competitive as we look to the future of the industry.

Montgomery Group Set To Launch Oxfordshire Pub With Rooms, The Bat And Ball, In November The Montgomery Group has announced the launch of The Bat and Ball, a charming country pub with rooms, set to open in Cuddesdon, Oxfordshire, in November. This will be the second opening from owner Ben Moss, who successfully took over 15th-century pub The Lamb Inn in 2022, and marks the beginning of the Oxfordshire pub group, The Montgomery Group.

The Bat and Ball drives forward the group’s mission to revive the traditional British community pub experience, transforming the previously empty site into a cosy village pub that celebrates the best of the local Oxfordshire area.

Ben Moss, founder of The Montgomery Group said: “It brings me so much joy to

be bring this community pub back to life in the form of The Bat and Ball and continue our mission of creating inclusive spaces where everyone can come together and enjoy great food, drinks and hospitality. “The pub will preserve the essence of a classic British pub, where people can either pop down for a pint with their dog in tow or indulge in a proper dining experience with serious bottles of Bordeaux. ” The kitchen will be overseen by Michelin-star-trained Executive Chef Nat Berney, previously of Le Manoir aux Quat’Saisons and now Head Chef at The Lamb Inn.

CMBC Announces Proposal To Close Banks’s Brewery In 2025 Carlsberg Marston’s Brewing Company (CMBC) has announced its proposal to close Banks’s Brewery in Wolverhampton in Autumn 2025, as part of a restructuring of its brewery network.

In addition, as part of CMBC’s long-term logistics strategy, the business will be investing significantly in a new logistics depot in the Black Country region, to support its nationwide secondary logistics network.

The proposed restructuring comes in response to the decision by Mahou San Miguel not to renew its long-term exclusive licence partnership from 2025 and the decline of cask ale volumes over several years. CMBC will be supporting colleagues across its wider network impacted by these proposals, including the 97 employed at Banks’s Brewery, and will be working with trade union and colleague representatives throughout the consultation process.

Paul Davies, CEO of CMBC, said: “This has been an extremely difficult decision, however it has been necessary to restructure our business to maintain our competitiveness in a challenging UK beer market.”

As part of the network restructuring, CMBC will increase investment in its breweries in Northampton and Burton, with a long-term ambition to establish Marston’s Brewery in Burton as a national centre for craft beer and traditional ale brewing in the UK. CMBC will be investing more than £6m in significant new projects at its brewery in Burton, including the refurbishment of its cask ale line to brew traditional British ales, as well developing the brewery’s capabilities for brewing innovative, contemporary craft ales.

“The hard reality is that, because of the current climate for ale and Mahou San Miguel’s decision not to renew its exclusive production and distribution agreement with CMBC from the start of next year, we will have significant excess capacity across our brewery network which we have to address.”

“The team at Banks’s has been unwavering in its dedication and commitment to the brewery. We will ensure that we support all our people closely throughout this extremely challenging period.”

“While the proposed closure of our Wolverhampton brewery is very regrettable, with the significant investments we are making in our Northampton and Burton breweries, our strong portfolio of brands and industry-leading logistics network, CMBC will continue to deliver for our customers and focus on long-term growth.”

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Future Of UK TGI Fridays Secured Saving Over 2,000 Jobs TGI FridaysTM, the original American cocktail bar and restaurant, has been acquired by Breal Capital and Calveton UK following completion of a successful sale process through its acquisition vehicle Liberty Bar and Restaurant Group Limited.

The deal announced today will see TGI Fridays continue to operate across the UK and serve its millions of loyal guests. The sale, which is based on 51 restaurants, should secure the future of more than 2,000 jobs across those restaurants. We are also hopeful that we may be able to secure further locations following discussions with the landlords.

Julie McEwan, Chief Executive of TGI Fridays UK, said: “TGI Fridays is a much-loved brand with a rich heritage. The news today marks the start of a positive future for our business following a very challenging period for the casual dining sector as a whole. We look to the future with confidence that the TGI Fridays brand will continue to attract loyal and new guests.

“We are devastated for our colleagues who will be leaving TGIs and thank them for their loyalty and contribution during their time with us. We are doing everything possible to retain our team and support those

impacted.

“We would like to thank our team and our loyal guests for supporting us during this transition. We are proud to serve millions of customers across the UK and are committed to continuing to evolve our proposition and to give our guests a great value for money experience that keeps them coming back to enjoy TGI Fridays time and again.”

Breal and Calveton already have a wealth of experience in the sector including D&D London, Byron Burgers and Vinoteca. A spokesperson for the new owners said: “We are delighted to be working with such an enthusiastic and committed Management Team to both modernise the business and capitalise on the heritage of this iconic Brand.”

The first TGI Fridays opened on the corner of 63rd+1st in New York in 1965 with the promise of ‘In here, it’s always Friday’. The brand is famous for signature dishes including loaded potato skins, which it invented, and its Legendary Glaze.

See the full list of UK TGI Fridays remaning open here > https://catererlicensee.com/future-of-uk-tgi-fridayssecured-saving-over-2000-jobs/

Proper Pubs Raises Nearly £100,000 for Local Charities in Three Months Proper Pubs has successfully raised almost £100,000 in just three months to donate to local charities across the UK.

with MND earlier this year – whilst in St Helens, the Boar’s Head raised an amazing £2,100 for the Willowbrook Hospice.

As part of Proper Pubs’ ongoing work to support its local communities, each pub is encouraged to host regular fundraising events and initiatives – everything from family fun days to music festival s– throughout the year in aid of local charities and causes close to their hearts.

Meanwhile, in Oswaldtwistle, the Rhoden Inn successfully donated over £6,000 to the Ronal McDonald House Charities which provides free accommodation and support to families with children in hospital. In honour of the pub’s mammoth fundraising efforts, the Manchester House branch named a room after the Rhoden Inn to recognise its contribution.

Community spirit shone across the estate over the last three months with pubs in Greater Manchester, Merseyside, Derby, Lancashire and Glasgow raising over £2,000 for a local charity of their choice.

The Strawberry Gardens in Manchester raised almost £8,000 in aid of Motor Neurone Disease (MND) – a meaningful cause to the operator and the local community after a popular local resident was diagnosed

Mark Brooke, Managing Director at Proper Pubs, commented: “I would like to thank everyone who came together to make this happen. As always, I’m absolutely blown away by the creativity of our incredible operators for organizing these fundraising events and of course by the generosity of their communities. We believe pubs are so much more than just a place to drink, but rather social hubs that support all aspects of community life, and I think this stands testament to that.”

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Gen Z Fuels Sober Party Trend: 21% of 2024 Christmas Events Alcohol-Free 14

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A new wave of festive celebration is upon us, and it's all thanks to Gen Z. 21% of Christmas parties in 2024 will be alcohol-free, according to new data from event booking platform Togather (www.togather.com). This generation’s focus on health, inclusivity, and unique experiences is transforming traditional workplace celebrations, and businesses are taking note.

With Gen Z making up a growing portion of the workforce, their preferences are reshaping how companies approach the most anticipated event of the year: the office Christmas party.

BIGGER, BOLDER CELEBRATIONS: MORE GUESTS, MORE FUN With 44% of bookings now catering to groups of over 100 people, companies are scaling up their festive gatherings, providing a platform for larger social interactions.

Gone are the days of intimate office get-togethers—today's Christmas parties are designed to make a statement. The 40% increase in drink budgets further emphasises this, with companies investing in high-quality refreshments to create a vibrant and memorable atmosphere.

CREATIVE VENUES: THE PERFECT BACKDROP FOR INSTAGRAM-WORTHY MOMENTS The shift toward non-traditional, creative venues—like industrial warehouses, archways, and trendy bars—is a trend that’s here to stay. In 2023, 13% of bookings were for these types of venues, with 65% of setups being standing or mixed, allowing for easy movement and socialising.

LONDON TAKES THE LEAD: THE GO-TO CITY FOR PARTIES

competition between these urban hubs for attracting young talent.

THE EARLY PLANNER ADVANTAGE: SECURING THE BEST VENUES In 2023, more businesses began planning their Christmas parties earlier in the season, with 39% of bookings happening earlier than usual. This shift from the typical November rush reflects a broader trend in the workforce—employers value preparation and are keen to secure the best experiences possible.

Early bookings allow companies to lock in top-tier venues, caterers, and entertainment, ensuring that the event meets the high expectations of employees.

SOBER CELEBRATIONS: CATERING TO WORKERS HEALTH FOCUS For Gen Z, health is a key concern, with 74% citing it as the primary reason for reducing or avoiding alcohol. This shift has had a notable impact on workplace culture, particularly with the rise of sober Christmas parties. In 2023, 19% of drink bookings were alcohol-free, and that figure has climbed to 21% for 2024. This trend underscores their focus on wellness and inclusivity, as they move away from the alcohol-centric gatherings of previous generations in favour of events that promote balance and well-being.

That said, alcohol is still part of the celebration for many. The overall drink budget is up by 9.4%, showing that while companies are expanding their non-alcoholic options, they’re also continuing to provide high-quality cocktails, beer, and wine.

Abigal Gliksman, Events Sales Executive at Togather comments,

When it comes to destination Christmas parties, London is leading the charge. In 2023, 58% of all bookings came from the capital, up from 48% in 2022, cementing its status as the top city for festive celebrations.

“As we look toward 2024 Christmas, it’s clear that Christmas parties are evolving in ways that align with Gen Z’s values. From larger, more inclusive events to creative, Instagrammable venues, this festive season is all about creating memorable experiences that reflect the unique, forward-thinking culture of today’s workforce.

While cities like Manchester and Birmingham are still attracting corporate bookings, London remains the top choice for companies looking to impress their young workforce. A recent study revealed Manchester as the UK’s best city for Gen Z to work in, thanks to its thriving job market and cultural vibrancy, highlighting the

For them, it’s not just about celebrating the end of the year—it’s about doing so in style. Whether it's through alcohol-free options, modern themes, or big-budget entertainment, Christmas parties in 2024 are set to leave a lasting impression on this vibrant generation.”

Daish’s Holidays Acquires Seaside Hotel In Weston-Super-Mare Daish’s Holidays, an independent family-owned UK coach holiday group, has announced the acquisition of a new property on the seafront of Weston-Super-Mare. The Sandringham Hotel, based in Victoria Square, has been purchased for an undisclosed sum and now joins the company’s portfolio of hotels across England and Wales.

The purchase of this 92-bed hotel is a strategic investment and marks a significant milestone in the company’s 45-year history. It will help to ensure the long-term sustainability and future growth of Daish’s Holidays, enabling the company to continue to provide great value, traditional holiday experiences for decades to come.

Weston-Super-Mare has been one of the company’s key target locations for several years, after witnessing an increased interest from customers looking to holiday with Daish’s in the coastal resort.

George Brown, managing director at Daish’s Holidays, said: “We are incredibly excited to have completed

on the acquisition of The Sandringham Hotel in Weston-SuperMare. The town is a gem on our British coastline, and we have been on the lookout for a hotel in the area for a while as we know the location would sit well within our group of hotels and is a popular destination for our customer base.

“The Sandringham Hotel occupies a prime location on the iconic seafront, boasting incredible views of the sandy beach and the Bristol Channel, and we’re sure it will be a big hit with our customers in the coming years.”

The hotel remains open as Daish’s Holidays take on the management of the premises and the existing guest bookings, as it looks to incorporate Daish’s successful business model in the future.

George added: “Daish’s Holidays is committed to preserving the hotel’s character while incorporating our hospitality ethos to provide a great value, traditional holiday experience. We look forward to welcoming guests to our newest addition in due course and creating more unforgettable memories for years to come.”

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/

Limited Growth For Hospitality Barclays Consumer Growth Report Reveals

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Consumer card spending increased 1.2 per cent year-on-year in September, after returning to growth in August, but remained lower than the latest CPIH inflation rate of 3.1 per cent.

Non-essential spending saw its highest growth so far this year, at 2.7 per cent, as retailers’ discounting incentivised shoppers. Several retail sub-categories enjoyed a strong performance, such as clothing, health & beauty, and department stores, while entertainment spend increased 14.4 per cent.

However, pubs, bars and clubs saw limited growth, at 0.6 per cent, down from 3.2 per cent in August. This comes as 40 per cent of those cutting their discretionary spending say they will cut-back on drinking out to save money.

Insperiences saw a slight improvement in September, up 4.3 per cent in comparison to 3.0 per cent in August, signalling a return to indoor experiences as the darker, cooler evenings set in.

In September, essential items saw their greatest decline (-1.7 per cent) since April 2020. Spending on groceries fell (-0.8 per cent) for the first time since June (-2.2 per cent), as Brits continue to find ways to cut costs, with supermarkets experiencing a -1.1 per cent dip. Growth at food and drink specialist stores slowed to 2.7 per cent (down from 5.1 per cent in August).

Overall retail spending rose 1.1 per cent in September compared to the same period last year – a marked improvement after the sector endured a challenging summer, as retailers’ discounting and promotional activity incentivised shoppers during back-to-school season.

Entertainment increased 14.4 per cent in September – the highest uplift recorded since July 2023 (15.8 per cent), when the pre-release window for Taylor Swift’s Eras Tour resulted in a surge in spending. A fifth (20 per cent) of those prioritising “treat purchases” even when budgeting continue to spend on theatre and live music tickets, following a trends towards spending on experiences post-COVID. Almost half (45 per cent) of consumers have noticed dynamic pricing coming into effect at the checkout – where companies raise prices during peak times or when demand is higher. Of this group, 46 per cent noticed

it impacting live event tickets specifically.

Despite this, enthusiasm for Oasis Live ’25 was unwavering. Spending on Shows & Concerts grew 35.8 per cent year-on-year in September, after tickets for the long-anticipated Gallagher brothers’ reunion went on sale.

Spend on the day of general release was six times the rest of the month’s average daily spend. Meanwhile cinemas saw growth of 18.2 per cent in the month, amid the success of blockbusters such as Beetlejuice Beetlejuice, Deadpool & Wolverine and It Ends With Us.

BINGE-WATCHING ON THE SOFA BEATS BAR STOOLS As Christmas products hit supermarket shelves, a quarter of Brits (23 per cent) anticipate that the upcoming festive season will be more expensive than last year.

More generally, 88 per cent of UK adults say they are concerned about rising food prices, with a similar proportion (87 per cent) concerned about inflation. Four in five (82 per cent) are concerned about shrinkflation, and those that have noticed this have seen festive staples such as chocolate (57 per cent), crisps (47 per cent) and sweets (34 per cent) feel the bite of this trend.

Cost-conscious Brits (15 per cent) have also started saving money for Christmas, with reusing old decorations (33 per cent), keeping an eye out for festive offers (26 per cent), and buying gifts in advance to spread costs (22 per cent) popular ways to reduce costs .

Karen Johnson, Head of Retail at Barclays, said: “Retail’s recovery emerged as a bright spot in September, despite there being colder weather and darker evenings on the horizon.

“While shoppers’ remain cost-conscious, it’s clear they’re responsive to retailers’ promotional activity.

Discerning shoppers are also finding room for treats and little luxuries within their budget, demonstrating that consumers are prioritising spending on things that bring them joy.

“While many are anticipating a costly Christmas, there are encouraging signs that people feel confident in their ability to manage their household finances and take control of their festive spending.”

Hotel Group Funding Helps Nursery School Open New Sensory Room A £5,000 donation from a Lake District hotel group has helped a local nursery school to open a new sensory room for its children.

“Mental health and wellbeing are at the core of our new curriculum and this facility will be used by every child in school.

Chapel Street Infants and Nursery School in Dalton-in-Furness has converted an existing space for the sensory room to provide children with a calm and stimulating learning environment.

“Sensory learning is a crucial aspect of their development through early preschool and toddler years, so it’s great to see the sensory room up and running thanks to the help of local initiatives like Sam’s Club.”

The infant and nursery school was able to go ahead with the project following the financial contribution from English Lakes Hotels Resorts & Venues, as well as a host of fundraising activities to cover the overall cost. The hotel group’s mascot Sam the Dog was guest of honour on a special visit to see the children and the opening of the new facility.

The donation from English Lakes Hotels was made via its Sam’s Club Charity which supports local charities and good causes. The school also received donations from local charities and businesses, including Furness Building Society, Anchor Court Residents, Furness Rotary Club and South Lakeland Masonic Boxing Club.

The new sensory room provides an environment for the children where they can experience an array of educational activities focusing on feel, sight, sound and smell. It will also help build on some of the more abstract senses, such as space, time, togetherness and wellbeing.

Teresa Lawrence from English Lakes Hotels adds: “We are proud to be part of bringing this sensory room to life, providing a wonderful space for the children’s development. It is incredibly rewarding to see our Sam’s Club Charity making a positive impact in the local community.”

Head teacher at the school Scott Macmillan says: “We recognised the need to provide a sensory room to assist and nurture our infant and nursery school pupils’ learning and development.

As a token of appreciation, the school has put up a commemorative plaque on the door of the sensory room to acknowledge all of those who made the project possible by donating their funds and time.

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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Issue 234

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

Hilton Cambridge City Centre Win 2 Awards at the Cambridge Independent Business Awards 2024 Hilton Cambridge City Centre was recognised with the Hospitality Business of the Year Award and the Green Award Highly Commended at the inaugural Cambridge Independent Business Awards 2024 hosted at the prestigious King’s College Great Hall.

These awards salute those in the hospitality sector who consistently elevate guest experience and celebrate organisations which have sustainability at its heart, correspondingly.

“We are truly delighted and honoured to be awarded ‘Hospitality Business of the Year’ and ‘Green Award Highly Commended’ by the Cambridge Independent Business Awards,” said Richard Finn, general manager, Hilton Cambridge City Centre. “These accolades recognise our dedication to sustainability, community engagement, and operational excellence”

During the past year, Hilton Cambridge City Centre has undertaken numerous initiatives to reduce their environmental footprint and have actively supported local charities such as Spectrum, Wintercomfort Help the Homeless Cambridge, and Papworth Trust through fundraising, donations, and volunteer assistance. This have been sustained through initiatives which support Hilton’s Travel with Purpose ESG strategy such as the ‘Conserve to Preserve’ programme and the installation of the H2Ousewater self-bottling system, the team is dedicated to environmental responsibility and providing exceptional guest experiences.

“Our strong partnerships with local charities, our dedication to reducing environmental impact, and our focus on supporting the professional growth of our team are all sources of great pride for us. These initiatives have positively impacted both our organisation and the community we serve,” added Richard.

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

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

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

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

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

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

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Issue 234

Improved Hygiene Improves Accessibility for Everyone Ensuring a comfortable, clean environment is crucial, as poor hygiene and inaccessible washrooms can leave guests feeling uncomfortable, ruining the overall catering experience.

Tork first announced its aim to improve inclusive hygiene in public washrooms at the Reuters Responsible Business USA 2024 event in New York City. Amie Kromis, DEI Director for Essity North America, joined leaders from around the world to explore how organisations can improve the environmental and societal sustainability of their operations and solutions. At the event, printed Tork paper towels featured handwritten notes from individuals who face barriers to hand hygiene.

Installed in the washrooms, these towels were part of the Tork brand’s effort to spotlight real experiences and educate leaders at the place where barriers occur.

New research from Tork, an Essity brand and global leader in professional hygiene, shows that nearly half of respondents, 44 per cent*, feel anxious about using public washroom facilities. To combat this, Tork has announced its commitment to advancing inclusive hygiene in public washrooms and aims to explore how hygiene in public washrooms, often the busiest rooms in a catering facility, can be improved. This also includes helping to make them more comfortable for both users and cleaning staff, regardless of health conditions, abilities, neuro-diversities, general hygiene concerns or stage of life.

Comfortable access to public washrooms isn’t just about convenience, it’s a public health need. Washrooms are the busiest room in a facility and Tork’s research reaffirms that washrooms often aren’t equipped to accommodate the constantly changing capabilities of the population at large. This influences an individual’s ability to participate in social gatherings and work, their inclination to buy food or drink or dine at a restaurant and even what routes they choose to travel. Alongside experts and stakeholders, we aim to explore and solve the ways that hygiene in washrooms can be more comfortable for the majority of users.

In the run up to Christmas, it is important washrooms are accessible to all. According to the 2024 Tork Insight Survey, 38 percent of people

avoid eating and drinking to limit their use of public washrooms and 73 per cent say a bad washroom experience in a restaurant will impact their willingness to return. It’s therefore vital that during the Christmas period, where restaurants and bars will have new customers trying their facilities for the first time, guests are made to feel comfortable to encourage repeat visits for years to come.

WORKING WITH THE INDUSTRY TO IMPROVE HYGIENE STANDARDS

This summer, Tork and the Global Handwashing Partnership hosted an inclusive hygiene-focused roundtable in Washington, D.C. By convening experts and facilitating discussion, the event aimed to elevate the conversation around inclusive hygiene in public washrooms and identify areas for change. Experts and leading voices representing public and private organisations met to review the new data, share expertise and work toward a greater understanding of the issues.

To learn more about barriers to inclusive hygiene, and practical steps for businesses to take, and to join Tork on the journey to help businesses provide more inclusive hygiene in their washrooms, please visit: tork.co.uk/inclusivehygiene 1 Data from the 2024 Tork Insights Survey of 6,000 individuals 18-65+ and 900 respondents representing businesses in the United States, Mexico, UK, Germany and France

Gravetye Manor Chef Takes The Top Spot In Young National Chef Of The Year Jonny Smith from Gravetye Manor has wowed the judges and achieved the prestigious title of the Craft Guild of Chefs’ Young National Chef of the Year after serving up three stunning plates of food for the judges yesterday at the University of West London. He created a starter of golden cross goats cheese agnolotti, Gravetye tomatoes and basil, Norwegian halibut shiitake and cauliflower for main course and a dessert of choux bun, whipped Opalys ganache, honey poached quince.

Taking the runner-up spot was Rosie Welch from L’Enclume with Keira Carolan who works at Henrock in third place.

Judging this year’s hotly anticipated final was Chair of Judges Russell Bateman alongside Ali Howard, Chantelle Nicholson, Alex Angelogiannis, Phil Howard, Ollie Dabbous, Ruth Hansom-Rigby, Denis Drame, Graham Hornigold, George Blogg and Paul Mannering.

Finalists had to serve up a three-course menu in two hours following an innovative criteria set by Russell.

Russell Bateman, head chef at the Falcon Hotel in Castle Ashby said: “I’ve enjoyed every second of judging Young National Chef of the Year and am so impressed with the standard of dishes these young chefs produced. I set a brief that would allow them to think creatively whilst showcasing their culinary skill level and it has given me such confidence in the future of hospitality. Congratulations to Jonny who created the most consistent menu with beautifully flavoured dishes and a fantastic choice of ingredients.”

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “Every year the talented young finalists push themselves out of their comfort zone to cook

for some of their idols in a bid to take this title. It’s the hardest UK culinary competition out there for chefs in this age group as all entrants have either been seeded into it or ‘spotted’ for their talent. We are looking forward to following Jonny’s career over the coming years as he is definitely ‘one-to-watch’.”

As well as achieving the title of the Young National Chef of the Year, and receiving an exclusive presentation plate from Churchill, Jonny will also receive an impressive list of prizes.

Sodiaal UK is offering a pastry stage with Stefan Rose, executive pastry chef at Grantley Hall to further his pastry making skill. This will include an overnight stay at Grantley Hall with dinner, and an afternoon tea where he can enjoy the recipes he creates during the stage. Thanks to Seafood from Norway, Jonny will embark on an exclusive educational journey to Norway to discover the secrets of Norwegian seafood. The top three will receive a gastronomic trip to the Les Vergers Boiron factory in Valence, France. Jonny will also receive £3,000 from the Worshipful Company of Cooks of London to spend on culinary development.

Sustainability has always been at the heart of this competition but this year the Guild introduced a new element in association with HIT Training. National Hospitality & Culinary Lead at HIT, Paul Mannering was given the specific task of observing food waste throughout the menu planning and cooking process. He awarded the new food waste award to Keira Carolan who has won a two-day stage with Adam Handling at any of his UK restaurant businesses as well as a one-day workshop or masterclass at any HIT Training Chef academy in the UK.

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

Bristol Hoteliers Hope ‘Halloween Budget’ Is Not The Stuff Of Nightmares 22

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Issue 234

Hoteliers in Bristol hope this month’s budget – coming the day before Halloween – is not the stuff of nightmares for struggling hospitality businesses.

During the summer Prime Minister Sir Keir Starmer warned that Labour’s first budget since coming to power in July would be “painful” due to his government inheriting an ‘economic black hole’, claiming the Conservative Party had created a £22bn gap in public finances.

Members of the Bristol Hoteliers Association (BHA) are now anxiously awaiting the 30 October budget while keeping their collective fingers crossed that Chancellor Rachel Reeves will be able to give them something to smile about.

BHA Chair Raphael Herzog said: “In last year’s autumn statement and the spring budget in April, we felt very let down by the continued lack of support for the hospitality sector.

“In their manifesto, Labour promised to reform the business rates system in England and we are behind UK Hospitality, who are calling for the new Government to deliver on that pledge.

“Business rates reliefs end next April as things stand which will mean businesses having to pay full rates, which effectively means their business rates bills could quadruple.

“UK Hospitality has proposed a new, lower, permanent and universal business rates multiplier for the sector, which will provide more business certainty and stability, rather than the uncertain annual reliefs currently in place.

“This means businesses will have a more realistic idea of the bills they are facing.

“From what has been said in the run-up to the budget, I am not getting my hopes up too much, but we would still like to see VAT in the hospitality sector reduced to 12.5%.

“This is something that the All-Party Parliamentary Group (APPG) for Hospitality and Tourism backed earlier this year.

“We have one of the highest rates of VAT in Europe. A reduction would make us more competitive with the continent and will make our services more affordable to the public.

“We’ve not had a particularly good summer and while I appreciate the Government has said this budget will be painful for many, I really hope that it contains something for us to smile about.

“We are also anxiously awaiting new of what the Government might do with Zero hours contracts, which are heavily used in the leisure, hospitality and tourism, and retail sectors, among others.

“Labour had said in a Green Paper in 2021 that it intended to ban zero hours contracts, while more recently it has spoken about banning ‘exploitative’ zero-hours contracts, without much clarification or definition around what is deemed ‘exploitative’.

“It’s possible that the government could make zero hours contracts unviable if they place too many new restrictions on them.

“We are also expecting the budget to announce new national minimum wage rates, a move which is likely to put even more pressure on our businesses, and which strengthens our case for some kind of support, such as the VAT reduction.

“We were cautiously optimistic about the last autumn statement and the Spring Budget, but we’re a little more anxious this time round, while hoping that the new Government will not leave us out in the cold like the previous administration did, and takes steps to properly acknowledge the significant contribution the hospitality sector makes to the UK economy and to give us the support we need and have been crying out for, for some time.”

Highland Hotel Lands Climate Change Action Award A family-run Inverness hotel has received a major Climate change Action award just days after being voted one of the greenest in the world.

The 4-Star Glen Mhor Hotel was judged winner in the Climate Action category at the sell-out Highlands and Islands Thistle Awards on Friday, which honours excellence in the hospitality sector.

The accolade comes on the back of its £8m on-site Sustainability Centre, Climate Action Plan and pioneering Fair Work policies securing a global award at the inaugural World Sustainable Travel and Hospitality Awards in Belize.

Seeking to embed climate- friendly policies across its business model, Glen Mhor’s co-owners decided to build a ground-breaking Energy Centre in 2021 – the first of its kind in Scotland.

Using water from the River Ness for heating and energy, the centre removes 250 tonnes of carbon annually, reducing the reliance on fossil fuels across the 126-room site.

The hotel plans to be fully gas-free by the end of 2024 and all of its 146 employees now hold individual

Green job titles.

“It was very humbling to hear people in the industry acknowledging what we’ve done,” said Glen Mhor Co-Owner and Sustainability Director, Victoria Erasmus.

“When we set out to future-proof our business, with sustainability at the very heart of that, it was tough times. We were building an Energy Centre that hadn’t been built before, in a historic conservation area, as well as a Distillery and Brewery.

“The hospitality world was coping with rising costs, rising energy bills and taxes. There were so, so many reasons not to do it but we managed to see it through.”

“It was lovely to receive the award and the acknowledgement from our peers within the industry.”

The award ceremony was also a memorable and emotional occasion for Mrs Erasmus, on a personal level, as she landed the Highland Ambassador award for her advocacy for the region on both the domestic and international stage.”

“It was a total surprise and it means so much to me,” she said. “I feel very honoured and proud for our teams.”

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

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Issue 234

New Positive Publicity Hub Showcases Pubs As Community Lifelines PubAid, the “voice for UK pubs”, has launched the Positive PUBlicity Hub – a new platform dedicated to celebrating the essential role pubs play as lifelines in their communities. Timed with World Mental Health Day, the hub shines a light on the often-overlooked support pubs provide to millions, from funding grassroots sports to nurturing community well-being. It gives organisations, MPs and the public a close look at the invaluable ways pubs support their communities.

WHY WORLD MENTAL HEALTH DAY? Recent research by Samaritans reveals that pubs are ranked second among the top ten places where Brits feel comfortable opening up. This year, World Mental Health Day highlights the essential services pubs offer beyond just being places to socialise. Pubs are safe spaces for conversation and connection, a vital lifeline for mental health in ways that few other establishments can claim to provide.

A RESOURCE FOR EVERY PUBLICAN The Positive PUBlicity Hub – the home of positive pub stories, offers inspiration and practical ideas for publicans eager to explore or expand their community impact. Featuring real-life stories, the hub showcases pubs’ diverse contributions, from food drives and charity events to local support groups and sports sponsorships.

The hub aims to help publicans enrich their community role and see how others are making a difference.

Landlady Carole Davis from The Clifton Arms in Blackburn and PubAid Community Support Hero Winner 2024, said: “Working in partnership with our pub community, we help hundreds of people who just want to come down for a chat. Many deal with mental health issues and know they can talk to someone here.

Some are too proud to access central services, so if we can’t help them directly, we’ll point them to someone who can.”

Carole is among 1,000 publicans nominated for the Community Pub Hero Awards 2024, in partnership with the AllParty Parliamentary Beer Group.

Commenting on the launch, Des O’Flanagan, Co-Founder of PubAid, said: “Pubs are the backbone of our communities, yet their impact is too often overlooked. Our goal with the hub is to create the UK’s largest portal for positivity about pubs- serving as an inspiration across the UK and beyond. We want to remind everyone that pubs aren’t just places to go for a drink; they are vital lifelines to the communities they serve.”

GET INVOLVED Visit the Positive PUBlicity Hub today to explore inspiring stories, gain insights and if you’re a pub, to upload your own stories of support. For those interested in joining the PubAid supporter community, you’ll join over 50 other pub companies, organisations and trade associations in keeping the positive voice for pubs alive.

Dorset Hospitality Sector Staff Recognised At Awards The fourth annual BH Area Hospitality Association (BAHA) Recognition Awards have taken place – with Kris Hall of The Burnt Chef Project picking up a major prize.

Britain’s Got Talent’s Nino Nikolov wowed the guests with a virtuoso performance on his electric violin and excellent food was delivered by the Marsham Court Hotel.

The non-profit social enterprise was launched to help eradicate mental health stigma in the industry.

Rosie Radwell, Chair of BH Area Hospitality Association, said: “I’m pleased to have been involved with these awards since their inception back in 2021 after a difficult time for our sector.

It trains workers for companies in the sector and offers education, support and resources to make the hospitality and leisure industries healthier and more sustainable.

Kris said: “I’m side-swiped to win the Contribution to Hospitality award. We don’t for it for recognition, we do it because it needs to be done. The award means a lot.”

The event, held at Bournemouth’s Marsham Court Hotel, celebrates those who keep the multi-million pounds hospitality sector running.

It recognises those staff who work in the industry across Bournemouth, Christchurch and Poole.

“It is a pleasure to have seen so many nominations again this year and to be able to celebrate the talent and loyalty of the staff we have.

“This is my first Recognition Awards as Chair, and I feel honoured and privileged to have worked with so many hoteliers, sponsors, partners, staff and individuals to help make the awards what they are today.

“A special mention must go to Bournemouth Coastal BID for partnering with us and NFU Mutual New Forest, Isle of Wight and Bournemouth who, after being our main sponsors last year, agreed a three-year contract as our sole main sponsor.

Hosting the event was Andy Brennan who has become a firm favourite among the hospitality sector locally.

“We look forward to working with them again for the next two years on these prestigious awards.

He said: “It’s great to have been asked to host these awards for a 3rd year running.

“I was also thoroughly privileged to have been able to present Kris Hall from The Burnt Chef Project a special award for his contribution to hospitality.

“The hotel industry is an important industry to the region and the staff should be praised for their ongoing commitment.

“It’s such a joy when I announce the winners and runners up. They are all so deserving, and it is nice to see an industry give back to their staff with a complimentary evening of fun and razzle dazzle.”

“The work Kris and the team do is so important to our industry, and I hope to help them spread the word about the importance of what they offer.

“Mental health is a growing concern as is the burnout that comes with it, and we need to support our teams more to prevent this from continuing.”

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.

Elevating the Guest Experience: The Power of AI in Enhancing Hospitality 26

CLH DIGITAL

Issue 234

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.

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.

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 example, 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.

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.

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.

WTTC Launches ‘Together In Travel’

of the sector comprises SMEs. This figure highlights the prevalence of SMEs in the sector and the growing need for a structured support system that can optimise productivity and impact.

The World Travel & Tourism Council (WTTC) launched ‘Together in Travel’ at its 2024 Global Summit in Perth, Western Australia today, a unique initiative aimed at providing support and resources to small and medium enterprises (SMEs) within the global Travel & Tourism sector.

Matthew Upchurch, Vice Chair of Membership at WTTC and Chairman & CEO of Virtuoso, said: “The launch of the ‘Together in Travel’ community marks a significant milestone for WTTC in its mission to advocate for the interests of SMEs within the travel industry and drive positive change through meaningful engagement and support.

The ‘Together in Travel’ platform is designed to provide SMEs with the tools and resources they need to accelerate their business growth and ensure their voices are heard on a global scale.

Through a dynamic and free-to-subscribe platform, Subscribers will have access to a wealth of content, networking opportunities, and educational programmes.

“As the travel sector continues to navigate the challenges brought about by the global pandemic, initiatives like this are essential in building a more resilient and sustainable future for all stakeholders involved.”

Next year, the initiative will also introduce additional paid subscriber options, offering enhanced features and benefits to further support SMEs in their journey towards success.

Speaking at the global tourism body’s 24th Global Summit in Perth, Western Australia, Julia Simpson, WTTC President & CEO said: “SMEs are a cornerstone of Travel & Tourism with millions of small enterprises providing services to customers, creating innovative start-ups and providing local knowledge to larger partners.

For the first time ever, these SMEs can join a community to share ideas and tools to strengthen their businesses.

The global tourism body is projecting a record-breaking year for Travel & Tourism in 2024, with the sector’s global economic contribution set to reach an all-time high of $11.1 trillion.

Ryan Mossny, Co-Founder – Matagarup Zip+Climb, said “As a small business, accessing the vital resources and industry connections needed to thrive in the travel sector can be challenging. WTTC’s new initiative has come at a perfect time; through tailored support, we will be able to directly tackle our problem areas head-on, allowing us not only to survive but to thrive in an increasingly competitive market.”

The sector also plays a crucial role in fostering entrepreneurship and bringing new ideas to Travel & Tourism. Some of today’s great companies began as ideas ‘at the kitchen table’. Some data suggests up to 80%

As the leading global authority on the economic and social impact of Travel & Tourism, WTTC is committed to promoting sustainable growth and inclusive practices within the sector.

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.

Issue 234

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UK Government Must Introduce Mandatory Display Of Food Hygiene Ratings In England against businesses if they fail to provide the correct rating information when asked by a customer.

The Chartered Institute of Environmental Health (CIEH) is calling for mandatory display of food hygiene ratings following a BBC investigation into businesses displaying inaccurate food hygiene ratings.

The BBC investigation rightly raises questions regarding the effectiveness of England’s current system. Supported by the expertise of CIEH Food Advisory Panel member and food safety lawyer, Jon Payne, the investigation revealed that it is clear that this issue is not isolated.

For several years, CIEH has repeatedly called for the introduction of a statutory food hygiene rating scheme in England, referencing its impact on driving up food hygiene standards and increasing compliance with food hygiene laws.

Chris Elliott OBE, Professor of Food Safety at Queen’s University Belfast and Vice President at CIEH, said: “Everyone deserves to feel confident that the food they and their families consume is safe.

Despite being mandatory in Wales and Northern Ireland, England is currently missing this clear opportunity to secure consumer confidence and further protect public health.

Food Hygiene Rating Schemes provide consumers with information about the hygiene standards at food establishments, enabling them to make informed choices about where they eat and purchase food.

One of the consequences of the currently voluntary scheme is that in England, 69% of businesses display a food hygiene rating sticker, compared to 91% in Northern Ireland and 92% of businesses in Wales.

With more than four in fives businesses in England supporting the introduction of mandatory display of FHRS, there is no need for further deliberation. The new Government must act now to introduce this long-awaited ask and align the UK’s statutory food hygiene standards.”

The Food Hygiene Rating (Wales) 2013 Act and the Food Hygiene Rating Act 2016 (Northern Ireland) makes it an offence to display an incorrect rating and gives local authorities the power to take action

Bath Spa Hotel Wins Prestigious Two AA Rosettes For Culinary Excellence Vellore Restaurant, within Bath Spa Hotel, has been awarded two AA Rosettes for Culinary Excellence.

The highly coveted AA Quality Assessed accreditation scheme praised the luxury venue’s smooth service, impressive ingredient quality and cookery, high levels of cleanliness, impressive public rooms and high standard of bedrooms and bathrooms.

Once the magnificent ballroom of the original house, Bath Spa Hotel’s Vellore Restaurant is now an elegant dining room with capacity to seat 80 covers. Additional tables are also available to reserve under canopy on the outdoor terrace within the hotel’s picturesque seven-acre gardens.

Menus, designed by head chef Ram Jalasutram and his nine-strong team, creatively fuse traditional and contemporary English cooking using the finest local ingredients.

Vellore is open daily for lunch and à la carte dinner reservations, as well as chef’s five-course tasting menu with canapes to start and coffee with petit fours to finish.

First awarded in 1956, the AA Rosette Award was the first nationwide scheme for assessing the quality of food served by restaurants and hotels.

The AA quality assessment rates hotels on hospitality, service, cleanliness, food, bedrooms, bathrooms, public areas, exterior and restaurant.

Raj Chakraborty, regional general manager at Bath Spa Hotel, said: “This is a major milestone for our food and beverage department. To achieve so highly against AA quality standards is testament to the hard work, dedication and capabilities of our team, and I am incredibly proud of all they have accomplished. I look forward to welcoming new and returning guests to showcase the exceptional skills and service which have made this award possible.”

New Vice Chair for CAMRA Gillian Hough has been announced as the new Vice Chair for the Campaign for Real Ale, replacing Ash Corbett-Collins following his election as Chairman. This completes the new top team for the organisation, which is the voice of UK beer and cider drinkers.

Gillian joined CAMRA at Pig’s Ear Beer Festival in 1984, when she was still a student. Hailing from Northern Ireland, she was inspired by the wide variety and quality on offer at beer and cider festivals in London.

She has served for over ten years on CAMRA’s National Executive, first from 2003 to 2007 and again since 2018. A previous Chair of CAMRA’s Books Committee, she was also part of CAMRA’s most recent Governance and Beer Styles Review.

Gillian will remain CAMRA’s Director for Real Ale Cider and Perry.

On taking up the role of Vice Chair, Gillian said: “I am delighted to have been appointed as CAMRA’s new Vice Chair. CAMRA is the consumer voice for caskconditioned beer, real cider, and perry, and with so many threats to our pub heritage and demands on the money in our pockets, it is vital that consumers unite to

make our voice is heard.

“I am particularly passionate about our campaigning for changes to legislation on provenance and ingredient labelling so consumers have the full story about what’s in their glass.

“Along with Ash’s election as CAMRA Chairman, I believe this heralds an exciting new chapter for us. I look forward to the challenges ahead, and I will continue to listen to voices from across the Campaign as I work with my fellow Directors to campaign for consumers and the licensed trade.”

Ash Corbett-Collins, CAMRA’s new Chairman, said: “I’m so glad that Gill will be taking up the role of Vice Chair at what is a really exciting time for the Campaign.

Her enthusiasm and experience as a campaigner will be invaluable in providing a strong voice for beer drinkers and pubgoers UK. “We have already been colleagues on the National Executive for almost seven years, after both being elected in 2018, and I’m looking forward to working with her more closely. I’m sure she will be a great success in her new role.”

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Issue 234

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 234

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

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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 234

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 234

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 234

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 234

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 234

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

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

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

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

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

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

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

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

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

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

Tiptree Patisserie – Serious About Shortbread

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

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

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

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

Tiptree preserves and curds.

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

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

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

Hospitality Technology

Issue 234

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

design service to help you build your ideal kitchen.

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

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

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

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

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

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

Fridge Seals Direct

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

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

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

The Importance of Venting Floor Mounted Waste Water Pumping Systems

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

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

ing tank.

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

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

The larger MicroVent, which features a replaceable cartridge, should be used on systems that have multiple wastewater inlets, or with appliances such as dishwashers. Its vent pipe should be 2” to allow the greater airflow.

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

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

Vents should be positioned as far above the collecting tank as practical. This improves the life of the filter and its effectiveness and facilitates easy removal of the lid for cleaning and servicing. It also ensures that, when pumping hot wastewater, any potential condensation will not adversely affect the activated carbon.

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

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

The standard specification of our Medium Production

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

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

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

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

Temporary Kitchen & Equipment Hire

0844 335 1910

kitchensuppression@trinitypro.co.uk

Kitchen Fire Suppression Systems guard against highly destructive kitchen fires.

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

www.trinityfireandsecurity.com

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

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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

Design and Refit

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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.

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

• 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.

Property and Professional

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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.

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

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.