CLH Digital - Issue #235

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 235

www.CLHNews.co.uk

RETURN TO PROFIT! Let us help guide you to putting your Restaurant, Hotel or Pub business BACK into Profit.

We work "hands-on" with you and your Team, in your business, to make that happen.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational Issues

To find out how David Hunter can use his 30 plus years of experience in the Hospitality sector to help you INCREASE THE PROFIT from YOUR business, call NOW for an informal chat on:

07831 407984 or

01628 487613

CLHNews

CLHNews

CLHNews

Government Set to Drop Outdoor Smoking Ban Following Backlash From Public And Businesses

The Bowden Group Hospitality Business Mentoring since 1989

• MICROWAVES • EXTRACTION CANOPIES •

EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: EKELtd@outlook.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

RECONDITIONED & SECOND USER CATERING EQUIPMENT

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

The government is set to drop proposals to include a ban on smoking outdoors in the upcoming Tobacco and Vapes bill following fierce opposition by the hospitality trade and the wider public according to reports. n August this year, leaked government documents revealed that the government was considering banning smoking in a number of open-air spaces, including pub

gardens and outside of restaurants, hospitals, sports grounds and playgrounds.

These measures were being considered as part of a tougher version of former Prime Minister Rishi Sunak’s Tobacco and Vapes Bill.

(Continued on Page 3)

2

CLH DIGITAL

Issue 235

Editor's Viewpoint

Welcome to the latest issue of CLH Digital ANOTHER NANNY STATE DISTRACTION – THE OUTDOOR SMOKING BAN THAT NEVER WAS? EDITOR

Peter Adams

Reports are circulating that the UK Government is set to abandon its plans for an outdoor smoking ban in pubs and restaurants, and I can’t help but breathe a sigh of relief, and I say that as a lifelong non-smoker!

Not because I believe smoking outdoors is a right worth defending tooth and nail, but because this entire saga smacks of yet another example of government overreach—the nanny state creeping further into our personal choices.

the British Beer & Pub Association have both been vocal in their scepticism about further regulatory burdens. After all, pubs and restaurants have enough challenges to contend with without being told what they can and cannot do with their outdoor

PUBLISHED BY

it's a blunt tool that would harm businesses still recovering from previous blows.

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

Pub operators, too, have voiced their concerns, warning that such measures could

TELEPHONE:

deter customers and stifle the atmosphere that makes British pubs unique. A diverse

01202 552333

spaces. To impose a policy like this without proper research, consultation, or an understanding of its impact would be nothing short of contemptuous.

A blanket outdoor smoking ban might sound good on paper to some, but in reality,

and thriving hospitality sector requires flexibility, not heavy-handed diktats from a government that increasingly seems out of touch with the realities of the industry.

FAX: 01202 552666

www.CLHNews.co.uk

If the reports are true, and the government is indeed pulling back from this latest proposal, it's a sensible step. But it does beg the question—just how far are we will-

@CLHNews

ing to let governments intrude into our lives? A targeted focus on genuine public

CLHNews

Regular readers will know that I’ve long been a critic of overzealous government intervention, particularly during the lockdowns, which, in my view, were a misguided and damaging response to the pandemic.

health issues is one thing, but a policy like this feels more like moral posturing than a

CLHNews

serious attempt at improving the nation's well-being.

EDITOR

Our hospitality and licensed on-trade sector bore the brunt of those ill-conceived measures, and many businesses are still struggling to recover from the fallout. Now, we have what seems to be another attempt at unnecessary regulation, dangled in front of us like a red herring.

It’s a fine line between sensible regulation and unnecessary intrusion. And if today’s

Peter Adams

reports are accurate, the government appears to have narrowly avoided crossing it—

SALES EXECUTIVES

It’s a tried-and-tested political manoeuvre. In the run-up to every Budget, we see a wave of alarming policy ideas floated—some sensible, many absurd.

This latest one, the outdoor smoking ban, has always felt like a particularly wild card. My gut feeling? It was never seriously on the table. Instead, it's been a convenient distraction, a way for the government to throw us off the scent of what's likely to be a tough budget. When they "graciously" back down at the last minute, we’re meant to feel like we’ve achieved a victory, as if common sense has prevailed. But was there ever a real battle to begin with?

For the hospitality industry, which was pummelled by COVID-19 restrictions, even the hint of more regulation is a cause for alarm. Kate Nicholls of UKHospitality and

this time. But we must remain vigilant. An ill-considered policy, especially one that targets an industry already struggling to get back on its feet, is the last thing we need.

So, here’s hoping that common sense will continue to prevail, and that our elected leaders remember that heavy-handed governance often does more harm than good.

For now, let’s celebrate what feels like a small victory—whether it’s real or just another political game remains to be seen.

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

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.

David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Issue 235

CLH DIGITAL

3

Government Set to Drop Outdoor Smoking Ban (Continued from Front Cover)

threat to the health of non-smokers.”

In late August the prime minister said action was needed to reduce the burden of smoking-related disease on the NHS and the taxpayer.

He added: “The indoor smoking ban did enormous damage to the pub industry. Extending the ban to beer gardens could force many more pubs to close.”

“My starting point on this is to remind everybody that over 80,000 people lose their lives every year because of smoking,” Sir Keir said.

Accusing the government of adopting “bully state” tactics to stop people smoking, Clark said:

NATIONAL DEBATE

“If it’s true that the government intends to extend the smoking ban to a raft of outdoor areas, Britain will no longer be a nanny state.

In September, health secretary Wes Streeting called for a “national debate” about the idea of banning smoking outside pubs.

“We will have crossed a line and become a bully state in which people could be fined and punished merely for lighting a cigarette outside a pub or in a park.”

“We have got to do two things – reform the health service, but also reform public health, because we might be living longer, but we’re becoming sicker sooner and there is a heavy price being paid for that in our economy, our public finances and in our own health.”

INDOOR BAN “DEVASTATING”

However, according to widespread media OK good afternoon hello I'm not too bad thank you reports the ban is now expected to apply only to areas outside hospitals and schools, allowing smoking to continue in outdoor spaces at pubs and hospitality venues.

Downing Street is said to be softening its strict anti-smoking measures following backlash from the public and businesses, according to The Sun.

The effect of the indoor smoking ban was devastating for many pubs and clubs said Simon Clarke; “In 2017, ten years after the introduction of the ban, figures showed there were 11,383 fewer pubs in England compared to 2006, before the ban was introduced, an astonishing decline of 20.7 per cent.”

“While the loss of pubs was part of a long-term trend and wasn’t exclusively due to the smoking ban, another report found there was a clear acceleration in pub closures in the year after bans were enforced in Ireland (2004), Scotland (2006), England and Wales (2007).”

POSITIVE NEWS

“Those that survived and sometimes flourished were often pubs with beer gardens and other outdoor areas that could be developed to create a comfortable environment for smokers and non-smokers alike.”

Michael Kill, CEO, Night Time Industries Association: "If these rumours are true, this marks the first genuinely positive news from this Government since it took office. It signals the start of a renewed understanding from Ministers of the potential impact the smoking ban could have had on our sector.

“If the government goes ahead with its plan, many of those pubs could be at risk too, together with thousands of jobs, if another generation of smokers is driven away to smoke and drink at home.”

This is a clear victory for industry bodies that have fought hard, proving the power of collective action. We hope this shift indicates more informed decisions that will protect and support the nighttime economy moving forward."

Opponents of the ban highlighted how pubs are already closing. Figures show that 509 closed last year, with the loss of 6,000 jobs – a higher number than in 2021 and 2022.

FINANCIAL CHALLENGES Kate Nicholls, chief executive of UKHospitality, said in August that: “A ban on smoking in outdoor spaces comes with the prospect of serious economic harm to hospitality venues. You only have to look back to the significant pub closures we saw after the indoor smoking ban to see the potential impact it could have.

“This ban would not only affect pubs and nightclubs, but hotels, cafes and restaurants that have all invested significantly in good faith in outdoor spaces, and continue to face financial challenges.”

NO EVIDENCE When the leaked documents first surfaced in August Simon Clark, director of Forest, said: “We will fight any attempt to extend the smoking ban to outdoor areas.

“Smoking bans must be evidence based and there is no evidence that smoking in the open air is a significant

EDUCATION NOT COERCION “There is no evidence that exposure to tobacco smoke in the open air is a significant risk to anyone else’s heath, including children says Forest. Perhaps knowing this, ministers were quick to switch from talking up the harm of passive smoking outside to declaring that the proposed ban is actually to ‘encourage’ smokers to quit.”

“Banning smoking in the open air (where they are potentially harming no-one other than themselves) goes way beyond education or encouragement. It’s coercion, and it’s designed to force adults to quit a perfectly legitimate habit.”

HUGE RELIEF Steve Alton SEO of the British Institute of Innkeeping (BII) said: “Our members pubs are vital to the wellbeing of their communities providing a welcoming, accessible place for us all to connect tackling social isolation and loneliness, essential skilled local jobs and they support countless local suppliers”.

“Any further barriers to trading for our nations pubs with many already struggling to make a profit holds back investment and could lead to unnecessary business failure. We shared our members concerns on potential impact of unnecessary restrictions on smoking in outdoor areas directly with ministers and officials, they will be hugely relieved if this has been reconsidered”

ONE YEAR SUPPLY OF COFFEE FREE **

When you install our Zircon espresso machine and use our ESE pods you need to sell just 7 coffees per day to earn £7389 per year.

To make it easy for you we will supply you with enough coffee pods to make those coffees!

To find out more please call 0800 444443 for a genuine no commitment chat.

The ESE ( Ease Serve Espresso) is a paper pod crammed full of freshly ground espresso coffee and packed down perfectly, so that you always get a perfect coffee!

IF YOU PREF BEAN ER TO WE'VE CUP GOT YOU!

0800 44 44 43

CALL US ON AND GET YOUR COFFEE SERVICE SORTED FO **7 coffees per day for a whole year FREE OF CHARGE.

R CHRISTMAS.

4

Loyalty 2024: Do Businesses Still Need To Buy It? CLH DIGITAL

Issue 235

By Roger Williams, Head of Loyalty, Marigold Customer attrition is a reality: 37% of consumers have switched away from or become less loyal to a brand they previously liked to buy from in the past year. And, of the actions that businesses can take to help win them back, the most popular with customers is to offer more attractive discounts or coupon codes (50%). Is that really where loyalty is won or lost now - in a race to the bottom? Fortunately not: there are other effective tactics to win back loyalty and rebuild a sense of connection for long-term customer relationships – and there may be an unexpected pay-off.

The two numbers quoted in the summary above are from Marigold’s Relationship Marketing Trends: Brand Rankings Report, a consumer research study evaluating what drives customer relationships and purchases for 200 global brands. And, as a long-time loyalty professional, that 37% number makes me wince. To be clear: it doesn’t say that nearly four in ten brands are doing loyalty badly. But it does suggest that a significant proportion of people are far from likely to be unconditionally loyal.

Marigold’s research suggests that the single biggest factor influencing customer loyalty is financial.

WHEN ASKED WHAT BRANDS COULD DO TO WIN BACK THEIR LOYALTY AND REBUILD THE CRUCIAL SENSE OF CONNECTION FOR LONG-TERM RELATIONSHIPS, CONSUMERS SAID: • more attractive discounts or coupon codes (cited by 50% of respondents) • enhance the quality of products or services (42%) • better customer service (41%) • broaden its range of products or services (29%) •reconsider its stance on societal issues (22%) So, while the financial benefit of being loyal is the most important, (a) it isn’t the most important by far, and (b) there are several other effective alternative strategies worth considering. You are not doomed to a race to

the bottom in the quest for customer loyalty. It’s also worth noting that enacting any of the other four strategies would, arguably, lead to the evolution of an all-round better, more resilient, perhaps even more trustworthy business – and we’ll come back to these in a moment.

First, let’s address what looks like a major contradiction: 68% of customers say they’ll pay more to shop with a brand they’re loyal to. Yes: the same customers who value coupons and discounts more than any other benefit. What does this mean? The simple explanation is that loyalty marketers need to attach more importance to the passage of time. Or, more specifically: to do the right things consistently on a permanent basis.

In the short term, loyalty is something that, in the real world, marketers may choose to buy: frequently retaining customers and maintaining their loyalty on a transactional basis by offering discounts and vouchers.

This both costs money (in terms of revenue from each discounted transaction) and saves money (in terms of customer acquisition costs). And such discounting is often the default strategy for loyalty marketers, despite dooming them to a permanent and not particularly virtuous circle of acquisition, followed by loss, followed by trying to win-back. By way of an example, think of discounted insurance premiums for new customers, who then don’t qualify the next year and promptly go elsewhere, lured by a discount from another provider.

But – and perhaps as a result of implementing those other loyalty win-back strategies such as enhancing the quality of products or services, providing better customer service, offering a broader range, taking a stance on societal issues – marketers can hasten the evolution of transactional loyalty into emotional loyalty. And this is a worthy objective: once you’ve earned the emotional loyalty of customers, you may be able to more than make up the early costs of discounting by charging those loyal customers more.

That is to say: not only are brands not locked into a race for the bottom to earn customer loyalty, but – having earned loyalty – brands should be able to start working their way back towards charging their most loyal customers top dollar. Remember: 68% of shoppers say they’ll pay more to shop with a brand they’re loyal to.

The reality is that a solid relationship-building strategy is vital for every business to survive and thrive.

Relationship marketing’s value lies in its ability to build true, long-term loyalty and engagement. In an era of great financial turbulence, it pays to have a customer base composed of more brand advocates and fewer transient customers. And it’s not necessary to reach the bottom first to be a winner.

Marigold is a global martech leader specialising in relationship marketing, providing a complete portfolio of world-class acquisition, engagement and loyalty solutions. More than 40,000 global brands trust Marigold to create experiences that build relationships at every point in the customer journey. To learn which brands are getting personalisation right, and how can the rest catch up/emulate them, download Marigold’s new Relationship Marketing Trends: Brand Rankings Report.

Passionate Licensee Celebrates 25th Anniversary at Community Pub in Deal Admiral Taverns is celebrating passionate licensee, Brendan Carrick at the Walmer Castle in Deal, who has been at the helm of the pub for 25 years. The Walmer Castle is owned by community pub company Admiral Taverns.

Brendan started his hospitality journey in Ireland at just 16 years-old and has worked his way up through the ranks over the last 44 years. Before taking over the Walmer Castle, the licensee spent over a decade working at a wellknown brewery, before running another community pub in Bromley for eight years. Since the start of his career, Brendan has fostered a passion for the industry – particularly the social aspect – and works tirelessly to create a vibrant social hub for where everyone, including four legged friends, feel welcome.

Admiral Taverns’ Business Development Manager, Paul Gornall, recently presented Brendan with a certificate that recognises his incredible service to both the pub and the local community.

Brendan Carrick, licensee at the Walmer Castle, commented: “This is a very exciting milestone to have reached and I’m certainly proud to be celebrating it.

The last couple of decades have been fantastic and I’m extremely grateful to everyone who has supported me along the way including my team, Admiral and of course the local community.

As I move into my next chapter at the Walmer Castle, I will continue to do everything I can to continue cementing it at the heart of the community so that local residents can enjoy it for many more years to come.”

Paul Gornall, Business Development Manager at Admiral Taverns said: “On behalf of myself and the whole team at Admiral, I would like to extend my congratulations to Brendan for this incredible achievement. His commitment to the pub and local community is unwavering and it’s been a pleasure working with him to bring his vision to life. I look forward to seeing the pub continue to thrive for years to come!”

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 per-

sonal 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.

Issue 235

CLH DIGITAL

5

UK Eating And Drinking Out Market Strengthens As Spending Rises New data from Lumina Intelligence’s Eating and Drinking Out Panel highlights a positive shift in the UK’s out-of-home (OOH) market, with growth in consumer participation and channel shifts driving overall spending.

Market performance has improved as financial pressures ease and extreme weather patterns from 2023 recede.

According to the latest insights, nearly six in ten (59.8%) UK adults are now active participants in the OOH market, with consumers dining out 1.6 times per week on average, up from 1.5 times in 2023. There has been a notable +13.3% rise in spending — well ahead of inflation – with consumers returning to higher-spend channels and day-parts, signalling the resilience of the sector.

Retail’s share of occasions has declined by -2.2 percentage points year-onyear, annualising on a strong September 2023. Pubs, bars, and restaurants

have been the key beneficiaries, attracting consumers back to food-led occasions, with dinner being the standout meal.

The data also highlights a trend toward greater variety in consumer food choices, with eight of the top ten dishes by share of occasions losing ground year-on-year. This shift offers an opportunity for suppliers to innovate and expand their offerings. Strategies that focus on premiumisation, brand partnerships, limited edition products, and the introduction of world cuisines are expected to perform well.

Speaking on the findings, Insight Lead Katie Gallagher said: “The data reflects positive momentum for the out-of-home market. Consumers are clearly seeking greater variety and are willing to spend more on premium experiences, which presents a valuable opportunity for suppliers and operators to innovate and tap into these emerging trends.”

Stonegate Group Invests £1m In Brand New Concept Launching In Leeds The UK’s largest pub company, Stonegate Group, has chosen Leeds as the location for its brand-new concept, Rita’s Beerhall and Ballroom. £1m has been invested in transforming the former Walkabout site in the city centre into a “beerhall for cocktail lovers.” The aim is that the venue will become famous for its seven day a week programme of live music and entertainment.

David McDowall, CEO at Stonegate Group commented: “In the past few years, the way in which guests socialise has rapidly changed. Going out remains a real priority, but guests are going out at different times and searching for engaging, entertaining venues, and new types of experiences. Rita’s Beerhall and Ballroom brings all of that together with a day-to-night experience like no other. It’s a place where everyone is welcome, and anything can happen!”

Playfully named after the ever-popular margarita, guests can expect Rita’s to deliver top quality pizzas, a fun range of margarita cocktails, a great beer selection and more.

Due to open pre-Christmas, Rita’s will offer all day dancing, live music, live sport, and big event screenings. Guests will be seated (or dancing…) around large, sociable beer hall tables, whilst an awesome beer garden will provide outdoor space all year round.

David McDowall continued: “We can’t wait to welcome this first-of-its-kind venue to Leeds, a city where Rita’s will really shine. The opportunity within the former Walkabout site was too good to miss, with plenty of space to do the Rita’s concept justice. Our team have had real fun with this one and can’t wait to welcome our first guests”.

Rita’s will open on Woodhouse Lane in the city centre of Leeds at the beginning of December.

For more information and to sign up to the database to be the first to find out more, visit www.ritasbars.co.uk.

More Inclusive Workplace Practices To Fill Staff Shortages

6

CLH DIGITAL

Issue 235

By Giles Fuchs, Owner of Burgh Island Hotel (www.burghisland.com) It isn’t hard to see why. Older workers can bring experience, welldeveloped interpersonal skills, and personal equanimity to these oftenhectic working environments. In addition, larger disposable incomes means that the hospitality sector’s customers will be disproportionately older; these clients will often appreciate interacting with a waiter, concierge, or bartender of a similar age. Older workers also set an example for younger colleagues and are thus a valuable asset in training up new staff.

The hospitality sector is looking for ways to return to pre-pandemic staffing levels: vacancies in the UK are 50% higher than they were before Covid-19, with over 118,000 unfilled roles. This is a significant challenge for the industry that it cannot afford to leave unaddressed.

In this effort, drawing on underutilised demographics as a source of new recruits will be crucial. Elderly and neurodivergent workers have the power to fill many of the sector’s shortages and have the skillsets to make a powerful contribution to hotels, bars, restaurants, and caterers.

Drawing on their talents, though, will require a change in company culture and working practices in the hospitality sector, such as more inclusive hiring practices, flexibility on hours, and, more generally, a greater emphasis on employee wellbeing, as we do at Burgh Island.

OLDER WORKERS CAN MAKE A VALUABLE CONTRIBUTION One major source of new talent for the hospitality sector to draw on will be older workers. To a large extent this is already happening. More than 165,000 workers aged over the age of 50 have entered the hospitality sector over the last three years - according to the Office for National Statistics. Indeed, hospitality is now the number one sector of choice for older workers, who now make up nearly a third of its workers.

To draw fully on the potential of older workers as a source of recruits, the hospitality sector should adapt its hiring process and workplace practices. There is still a misinformed assumption among business leaders that older workers will be less productive and will only stay in the role for a brief period. Needless to say, this is an outdated view: belied by the greater and greater contribution that seniors are making.

The sector can take a number of steps to change this. For one, it can offer a more age-inclusive working environment, such as shifts that start and end earlier in the day. The sector could also put in place Amazonstyle ‘returnships’ to encourage more over-50s to return to work. For our part, Burgh Island has made a concerted effort to create an agediverse workplace, where we can combine youthful exuberance with learned experience on our staff.

CREATIVITY IN THOUGHT IS ESSENTIAL IN HOSPITALITY It takes all kinds of people to run a successful hospitality business: from those serving in customer-facing roles to fast-paced manual work. In working to meet its staffing shortages, then, the hospitality sector should also look to draw on those with neurological diversity that makes them suitable for more specialised tasks.

Hiring employees with a wide range of temperaments, skillsets, and working practices will bring several practical benefits to hospitality businesses. Take Burgh Island’s Head of Concierge, Simon James, who has often talked about how his own neurodivergence makes him especially empathetic to the needs of clients.

More generally, the highly specialised roles within hospitality lend

themselves to people who are neurodivergent. For instance, the planning and logistical side of hospitality require a keen attention to detail, which matches the skills of people with conditions such as autism; as do roles with a very precise routine. The fast pace of environments like kitchens or bars are also a good fit for those with ADHD. Again, the sector will have to adapt its practices to attract these workers. Making sensory adjustments for neurodivergent employees – such as the provision of noise-cancelling headphones or situating them in a place without flashing lights – would do much to create a more inclusive workplace. Similarly, a ‘buddy system’ with neurotypical employees would help these employees get needed guidance and support. Flexible hours would also make a workplace more appealing for those with different temperaments and working styles.

RETENTION THROUGH SUPPORT Retaining employees, however, takes some further thought. Few jobs are so intensive, requiring this level of teamwork, communication and ability to be across so many moving parts. Therefore, it is critical for employers to be informed about the wellbeing of staff.

As such, hospitality leaders should always be mindful of operational factors that can affect the well-being of their employees, including shifts, training, finances, and, in Burgh's case, operating on a private island where staff arrival and departure times are determined by the tides.

Ensuring staff wellbeing will elevate their quality of work and job satisfaction – and this is essential to our approach at Burgh Island, with our employees having access to bespoke mental health and career support, as well as brand new £1m staff accommodation.

Nothing about the current staffing shortages in UK hospitality is inevitable. There will always be a demand for jobs in the hospitality sector, which combines creativity with teamwork and customer service.

With a few workplace and hiring adjustments, the industry will find that it now has access to eager employees with differing sets of skills and experience. Providing them with the right support, putting inclusivity at the core of their approach, will allow hospitality leaders to harness these reserves of untapped talent.

Mid Glamorgan Pub Supports Local People With Community And Charity Events PA and music system which is supporting the pub’s busy calendar of social events.

The White Cross Inn in Grosewen, near Caerphilly, is supporting its local community by running a variety of events to help bring people together, raise money for charity and tackle social isolation.

Publican Mair Arthur said: “This pub is a place for people to meet and form friendships. It is a very special place. This new PA and music system will enable us to run more events supporting the local community and raising more money for charity.

Publican Mair Arthur, who has run the freehold since 2011, has worked hard to make the pub the beating heart of the local community.

The pub, which dates back to 1750 and is wet-led (serving only drinks and no food) is situated in the tiny village of Grosewen, overlooking the town of Caerphilly. It is well known for its community events and fundraising for various charities.

“It is so important that that people can come here to have that conversation and social interaction that is so important for tackling feelings of loneliness.”

The pub, which featured in the latest series of BBC TV show Dr Who, hosts a variety of events including quiz nights, charity fundraisers, ale festivals and music nights. The White Cross Inn is also the meeting place for many local groups that support people to socialise including Knit and Natter, the Beerbellies Club and the Wacky Wanderers walking group as well as sports teams including darts and cricket.

Expert help and a Community Services Fund grant from Pub is The Hub was provided to purchase a new

Pub is The Hub regional advisor Roger Belle added: “Mair and the services and activities that The White Cross Inn provides have always had a real social impact on people in the local area and the new PA system helps to continue this and has already been put to good use.

“These events and charity fundraising really show this pub is at the hub of its local community. The warm welcome at the pub along with these events is crucial in helping to overcome social isolation especially in such a rural area.”

V- The Pioneering Sustainable British Rum Distilling from the heart of Hampshire, V is pioneering sustainable British Rum. Unveiled to the world in 2024 after a 5-year expedition of experimentation and refinement, V Rum is sustainably crafted and universally adored.

White rum or dare to venture into the bold and powerful world of V Overproof – however you pour it, V serves up a rum that tastes good, does good.

Premium and sophisticated on the outside, vibrant and exciting on the inside, each taste is a voyage of the spirit.

Now, their stills might never be still again - and they’re just getting started, reimagining a world of possibilities to bring new and innovative rum to the world, without costing the earth.

In an ever-expanding selection, you can now explore three expressions of V. Indulge in sumptuously sweet V Spiced rum, delight in crystal-clear V Premium

Find out more: www.vrum.co.uk • Follow us @vrumofficial or see the advert on the facing page.

Issue 235

CLH DIGITAL

7

Chancellor Urged To Cancel April Business Rates Increases And Bring In Business Rates Reform “The Chancellor must cancel the business rates rises due next April when she announces her Autumn Budget next week, if she is truly serious about encouraging growth in the UK – and saving the High Street” says John Webber, Head of Business Rates at Colliers.

but at a fair rate. Reliefs should also be reviewed every three years as a minimum to ensure they do not outlive their purpose.

“If the Chancellor does not take action to reduce this rates burden, we will see more retail and pub chains going into administration, particularly as the £2.4 billion Retail, Leisure and Hospitality Relief is due to finish at the same time.”

The Chancellor’s extension of the 75% retail, hospitality and leisure relief was a welcome one and helped many beneficiaries in the short term.

However, the temporary nature of the relief requires an annual review which leaves many businesses unable to plan for more than a year in the future. No pub, restaurant, café or small shop can realistically plan for the future if they are peering over the cliff edge of a 75% increase in their rates bill next year. The Chancellor should give them some confidence by confirming that the relief will be in place until at least until the next revaluation in 2026.

Webber therefore urges the Chancellor to:

CANCEL THE PLANNED BUSINESS RATES INCREASES IN APRIL 2025- which are due to increase 1.7% in line with the September 2024 rate of inflation and come on top of the eye watering 6.7% increase seen by larger businesses this last year who already face a multiplier of 54.6p in the pound.

This rise will impact 220,000 businesses who will pay an extra burden of £0.5 bn in tax from April 1, 2025.

Colliers has estimated that businesses in the retail sector will pay over £105 million more in business rates, the offices sector around £115 million more and logistic/ industrial sector around £135 million more as a result of an increased multiplier.

Larger companies already pay more than 75% of the business rates burden and this rise will be a further hit to UK plc, dampen economic expansion and growth across the economy.

ANNOUNCE A PLAN TO REDUCE THE MULTIPLIER LONG TERM- The multiplier (the UBR used to calculate rate bills) should be reduced across the board for all sectors of business. Business rates are not linked to performance and property occupiers must pay them before they have earned a penny of income. At 49.9p and 54.6 for small and large businesses respectively, business rates are unacceptably high compared to the rate of 34p when they were introduced in 1990. The Chancellor therefore could restore investor confidence by announcing a long-term plan to reduce the multiplier to 34p, rebasing bills to a fairer level that everyone can afford to pay.

No other European country charges businesses half the rental value of their premises in property tax and at such a high rate, business rates are a significant deterrence to new investment in the UK. By reducing the UBR, the Government would encourage investment, expansion and innovation.

REVIEW RELIEFS– Reducing the multiplier to an affordable level would preclude the need for many of the complicated reliefs most of which have been made necessary by the unaffordable level of the tax and to stave off disaster in the short term.

These reliefs have led to business rates deserts whereby 700,000 property occupiers out of 2.1 million pay no business rates all. Everyone that benefits from local public services should contribute to their maintenance

EXTEND RETAIL, HOSPITALITY AND LEISURE RELIEF UNTIL THE NEXT REVALUATION IN 2026 –

EXTEND EMPTY PROPERTY RATES RELIEF TO TWELVE MONTHS AND TO OTHER SECTORS– The current empty property relief period is too short. Many property owners take up to 12 months to find an appropriate tenant for their properties.

The Chancellor should therefore extend the three- and six-month empty rates holidays to twelve months for all property types including the offices and retail sectors too.

ROUND UP THE COWBOYS.- Business rates advisors are among the only providers of financial advice that do not need a license to practice. Smaller businesses in particular fall victim to cowboy rating advisors because the system is too complicated to understand without professional help. Rogue agents often take upfront payments with the promise of lowering rates bills, before disappearing with their fees.

The new Duty to Notify in the Non-Domestic Rating Act 2023 will only exacerbate the problem as many small businesses that did not previously have to engage with the system will have to update the VOA concerning any changes to their property. The Government needs to protect small businesses by launching a consultation into rogue rating advisors’ practices and how they can be addressed. We would favour the establishment of a register of professional rating advisers.

John Webber concludes, “Labour won the General Election in 2024 promising “to abolish the (business rates) tax” and thereby “save the high street”. Given the need to fill the £22 billion black hole, a policy to cut the £30 billion raised would seem to be out of the question, particularly given the state of local authority funding.”

“There has been press speculation that the Chancellor is looking at a lower multiplier for the retail and hospitality sectors- the BRC for example has called for a rates corrector with rates paid on retail property reduced by 20%. Or that she may be considering a targeted tax on the major warehouse distributors in an attempt to level the imbalance between the rates bills paid by physical and online retailers. While we would condone support to the sector, both policies miss the point: that the burden of this tax is just too high on all business sectors.

8

CLH DIGITAL

Issue 235

New Alcohol Duty Regime Led To 100 Million Alcohol Units Being Removed From The Market

A new alcohol duty structure has led to 100 million alcohol units being removed from the market by brewers and a boom in new products.

story. However, UK beer drinkers continue to pay amongst the highest duty rates in Europe and brewers and pubs face eye-watering increases in the cost of doing business.”

The results are proof that when Government supports business, business can boost the economy and help public health goals, the British Beer and Pub Association said.

“The Government must use the Budget to cut beer duty to support our brewers and pubs, ensure a pint remains affordable for all, and help give consumers more choice.”

In the Alcohol Duty Review in August 2023, drinks of 3.4% ABV and lower were subjected to lower tax, along with a new draught relief to support pubs.

The final stage of the new regime is due to be implemented in February 2025 when lower-strength wines will be a taxed at a lower rate than stronger wines, which is currently not the case.

This led to brewers investing in, and producing, lower strength products and pubs serving these up to customers. This shift in sales resulted in the removal of 100 million alcohol units in just one year.

The BBPA also revealed that 1.3-3.4% strength drinks have leapt from under 1% of beer market sales in 2022 to now more than 7%.

Emma McClarkin, CEO of the British Beer and Pub Association, said: “It is crystal clear that a progressive alcohol duty regime that incentivises the production and consumption of lower-strength products over stronger, more concentrated products, can help grow the economy and support public health goals.

“Brewers responded at an impressive rate, with an incredible choice of high-quality low strength and alcoholfree beers, delighting customers across the UK. It is vital that the new Government continues to take further steps in this direction.

“Beer is the lowest-strength alcoholic drinks category and UK brewing a world-class manufacturing success

Not only that, but the no and low alcohol beer category (0%-1.2% ABV) has also seen rapid growth in recent years, accelerating to 2% of the overall market in 2024. Nearly 90% of pubs now serve at least one no and low alcohol beer and approaching 10% now serve a draught option with further growth forecast.

The UK pays the second-highest duty rate in Europe, with Finland taking first place. The UK pays 12 times more than Spain and Germany.

The reduction of alcohol units is further evidence of the important role industry can play to support public health aims. This follows recent statistics from think tank Localis, supported by the BBPA, which revealed that eight out of ten Brits believe pubs bring people together, and three in four say their local battles loneliness.

Greene King Opens Two More Hive Pubs After Combined £970,000 Investment Greene King Pub Partners has opened two more Hive Pubs for a combined investment of £970,000 – bringing the total number of Hive Pubs sites to 57.

to deliver the Hive Pubs franchise proposition, including upgraded bars and décor throughout both sites in line with the Hive Pubs look and feel.

The Otter in Drayton near Norwich has reopened as The Old Mill after a £445,000 investment, transforming the former Greene King managed pub into a Hive Pub. It will now be operated by franchisees Mark and Carol Wenn.

Earlier this year, Greene King Pub Partners announced the launch of its second franchise concept, Nest Pubs, a more wet-led franchise pub offer with lower ingoing costs for franchisees.

Like Hive Pubs, Nest Pubs has its own unique look and feel and each new Nest Pub is significantly invested in.

The Broken Cross in Rudheath, Cheshire, has also reopened as a Hive Pub after a £525,000 transformative investment by Greene King Pub Partners. The pub will be operated by franchisees Samantha and Nick Garland.

Both investments in The Old Mill and The Broken Cross have been used to fully upgrade the pubs ready

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We’re delighted to open these two more Hive Pubs, which takes us up to 57 Hive Pubs in total and we intend to open more Hive Pubs and Nest Pubs in the coming months, whilst also continuing to support our excellent leased and tenanted operators to grow their businesses.”

CLEAN Do The Workwear, So Jasun Envirocare 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 single-site 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 contract, 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 7.

Over recent years Jasun has continued to expand its Air and Water hygiene division within the hospitality sector. Post lockdown Jasun has found that its multidisciplined approach to air and water hygiene combined with the fact that as a filter manufacturer has allowed it to respond positively to client requests whilst others are struggling to meet deadlines and site requirements.

Based in Waterlooville, Hampshire Jasun’s service division is able to provide support nationally with engineers covering the whole country.

bespoke service to smaller operations, and even individual sole proprietor sites.

Where clients also require dire damper testing, which is a legal requirement, they are able to combine this with the other services and reduce overall costs.

Our broad spread of segments allow us to offer stability to our existing clients and bring stability to new ones, many of whom have seen their service providers go out of business during lockdown.

Jasun is working with some of the UK’s largest chains as well as offering its

Call 02392 644700 or email service@jfilters.com

Issue 235

CLH DIGITAL

9

-

Christmas Hospitality Spend To Rise 2.3% Joy To £12.3bn This year UK consumers are forecast to spend £12.3bn at hospitality venues over the six-week festive period as they celebrate with friends, family, and colleagues.

VoucherCodes.co.uk’s Shopping for Christmas Report 2024 reveals hospitality spending is set to rise by 2.3% year-on-year this Christmas season, up from the £12bn spent last year.

With the cost of living crisis easing, consumers are more willing and able to mark the festive season with a night out on the town. As a result, from the middle of November through to the end of December over one-third of consumers (34%) or 40.1 million, will visit some kind of hospitality venue.

This festive season Christmas markets will be the most popular destination, with 13.1 million visitors, however this is a -4.5% drop YoY. On the other hand, pubs are set to see visitor numbers jump 5.4% to 10.5 million, followed closely by restaurants at 8.6m (-0.4% YoY).

VISITOR NUMBERS BY VENUE. 2023 ACTUALS, 2024 FORECAST 2023 Visitors (m)

2024 Visitors (m)

Growth YoY (%)

Christmas Markets

13.8

13.1

-4.5%

Pubs

10.0

10.5

5.4%

Restaurants

8.6

8.6

-0.4%

Bars 0.7%

4.1

4.1

Ice-skating rinks 4.9%

2.0

2.1

Clubs 5.4%

1.4

1.5

Other 4.3%

0.2

0.2

Whilst consumers cut back last year to prioritise spending for family events, in 2024 the Christmas party is back with one-third of people saying they’ll celebrate with colleagues (31%) - that’s 5% up on last year.

Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, comments: “After the pandemic and two years of a cost of living crisis, the hospitality industry will be thrilled to hear that this year consumers will be heading to their local pubs, bars and restaurants in their droves - and spending.

“With consumers making the most of the festive season and celebrating with friends, family, and colleagues, venues can look forward to a healthy bump in sales. Those who provide their customers with great value for money, either by offering deals and discounts, or extras such as live music and entertainment, will do particularly well this Christmas as consumers look to stretch their money as far as possible.”

Countdown Begins For Worldchefs Congress & Expo 2026 In Wales industry leaders from across the globe to share knowledge, experience and passion for culinary arts.

The countdown to Wales hosting the world’s premier culinary event in 2026 has begun, following the handing over the Worldchefs Congress & Expo bell in Singapore on Tuesday.

“In Wales, we are inspired by our traditions but also fuelled by forward thinking vision. The next Worldchefs Congress & Expo will be a blend of these two forces. Expect to see the finest expressions of Welsh cuisine and global flavours, trends and innovations that will inspire future generations of chefs.

The Culinary Association of Wales (CAW) will be welcoming the global event, which is held every two years and attracts thousands of chefs, to ICC Wales in Newport from May 16-19, 2026.

After praising Singapore for setting a high benchmark with the Worldchefs Congress & Expo 2024, CAW president Arwyn Watkins, OBE, said it was huge honour to be staging the next event in Wales.

Marking the congress bell presentation, delegate heard for the first time the song ‘When you return to Wales’, which has been gifted by CAW ambassador, Katherine Jenkins, OBE, as the 2026 Congress & Expo anthem.

Katherine is founder of Cygnet Gin, a CAW sponsor.

“This is not only a significant moment for the Culinary Association of Wales and ICC Wales, but also our nation as we showcase the rich culinary heritage and innovation to Wales,” he told delegates “We understand the importance of this prestigious event bringing together chefs, culinary experts and

“We are committed to celebrating an event that not only celebrates our culinary diversity, but also addresses the pressing issues of sustainability, education and the future of our industry.

“Wales will open its arms to welcome each of you to our beautiful country, where you will experience our hospitality, breathtaking landscapes and, of course, world class food.

“We are deeply grateful for the trust bestowed upon us and we promise to make the next Worldchefs Congress & Expo a truly unforgettable experience for everyone. We look forward to working with Worldchefs and all of its members to ensure the success of this great event.”

OiLChef saves you 50% on cooking oil in fryers.

Winner Best Sustainability Award 2024 Kitchen Innovation Award

If you operate deep fryers, you need the award winning OiLChef device.

OiLChef helps reduce cooking times, energy consumption and Oil Purchases.

Visit today for more info: www.oilchef.co.uk

Five Trailblazing Hotels Setting The Pace For Eco Tourism

10

CLH DIGITAL

Issue 235

By Steve Harding, founder and CEO at Showerkap (https://www.showerkap.co.uk/) As the world grapples with the pressing challenges of climate change and population growth, environmental responsibility is no longer a luxury but a necessity.

Forward-thinking hotels are stepping up to the challenge pioneering a new standard of eco-friendly accommodation without compromising on comfort or style.

Here, we highlight five hotels setting new sustainability standards with their innovative approaches.

1.SAMBA HOTEL, SPAIN – WORKING TO CONSERVE WATER “Day Zero” – the day the taps run dry – is far closer than many of us may realise. In recent years, severe water stress has threatened major tourist destinations – from Cape Town to Greece and Spain. Hotels use around 1,500 litres of water every day - approximately eight times that of local residents - placing extra pressure on the environment and local communities.

The EU-funded DemEAUmed Project is an initiative focused on developing innovative water management solutions for hotels in the Mediterranean. The project showed that hotels could save up to 30-50% of freshwater consumption by implementing technologies.

As part of the project, Samba Hotel in Lloret de Mar, Spain, implemented a wastewater reuse system to help preserve water. Its system collects and treats the greywater from over 400 rooms, allowing it to be reused for toilet flushing. This has saved a remarkable 260 million litres of water, which is equivalent to 80 Olympic-sized pools.

2. IHG HOTELS & RESORTS, AUSTRALIA – MINIMISING FOOD WASTE It’s predicted that food waste in the hospitality sector comes at a cost of more than $1tn every year. This also has a significant environmental footprint, and contributes to the growing issue of world hunger.

IHG Hotels & Resorts in Australia is tackling the problem of food waste head-on by teaming up with a local non-profit to provide meals to those in need. This initiative diverts surplus food from IHG hotels from landfill by distributing it to vulnerable people in the community via charitable networks. This helps to support local communities while lessening the hotel group’s environmental impact.

3. SCARLET HOTEL, UK – REDUCING CARBON EMISSIONS Carbon emissions are the biggest driver of climate change. Hotels, which are known to be highly energyintensive, are beginning to adopt innovative strategies to decrease their carbon footprint – from energy-effi-

cient technologies to renewable energy sources.

One standout example in this movement is the Scarlet Hotel in Cornwall, UK. The hotel, which operates on 100% renewable electricity, was optimised to be environmentally friendly at its design stages. This can be seen by the natural ventilation used to cool the rooms in hotter months, allowing it to avoid the use of air conditioning. The hotel also employs innovative heating solutions – its indoor pool is heated using a solar system, and a biomass boiler is used for general heating, further reducing its reliance on fossil fuels.

4. SOFITEL BOGOTA, COLOMBIA – ELIMINATING SINGLE USE PLASTIC It’s predicted that over 4 billion disposable cups are used every year, and 1 million single use bottles are used every minute. This is particularly concerning considering that it takes around 450 years for a single bottle to biodegrade. Encouragingly, many hotels are taking note, moving away from single-use plastics and replacing them with more sustainable alternatives.

Take for example, the Sofitel Bogota in Colombia, which has removed most single-use plastics throughout its operations. The hotel began its journey by taking stock of all plastic products across its hotel rooms and communal areas – from detail kits and toiletry bottles through to plastic straws and stirrers. It then sought to replace these with eco-friendly alternatives that could either be reused, recycled or composted. As a luxury hotel, a goal for Sofitel Bogota has been to ensure the same guest experience while reducing environmental impact.

5. INKATERRA HOTELS, PERU: SOURCING LOCALLY Local sourcing is one way hotels are seeking to become more sustainable. This can help shorten supply chains, which in turn can reduce transportation-related emissions while also supporting local economies.

Inkaterra Hotels, which runs eco lodges in Peru, emphasises sustainable practices across its operations, including its food and drink sourcing. The lodges grow indigenous fruits and vegetables for use in their restaurants, which enables Inkaterra to provide fresh, locally-sourced ingredients to guests while supporting traditional farming methods.

Inkaterra also has a Guides Field Station – a location in the Amazon which allows students, volunteers, and travellers to experience the rainforest and learn about sustainable farming activities and biodiversity conservation efforts through hands-on experiences. Through these initiatives, Inkaterra demonstrates its dedication to environmental stewardship while enriching the guest experience.

THE SUSTAINABILITY RIPPLE EFFECT These trailblazing hotels show that environmental initiatives have the power to support the natural world and mitigate the impact of tourism on the environment, all while enhancing rather than detracting from the guest experience.

What’s more, for hotels like Inkaterra that are using sustainability initiatives to engage and educate guests, there will likely be a positive ripple effect as guests carry these experiences and their newfound eco-awareness back to their daily lives.

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.

Issue 235

CLH DIGITAL

11

Overall Drinks Sales Fall But Wednesday & Friday Sales Bounce Back CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to last Saturday (12 October) were 5% down on the same period last year. October 2023 benefited from warm weather across most of the country and the closing stages of the Rugby World Cup—both of which brought consumers out to pubs and bars in large numbers. The latest numbers continue a difficult run of negative numbers in nine of the last 12 weeks.

Sales were behind on five of the seven days of the week, falling between 6% and 16% from Sunday to Tuesday (6 to 8 October). However, there were brighter patches of trading – sales were positive on Wednesday and 3% ahead year-on-year on Friday, before falling back 8% on Saturday (12 October).

The Daily Drinks Tracker’s category breakdown shows sales fell year-onyear across the board. Wine (down 1%) and beer (down 3%) fared better than cider (down 9%), soft drinks (down 6%) and spirits (down 14%).

“Sunshine and high temperatures at the start of last autumn are inevitably making sales growth very difficult this October,” says Rachel Weller, CGA

by NIQ’s commercial leader UK & Ireland. “The atypical weather means we shouldn’t read too much into year-on-year comparisons, but another week of negative drinks sales growth is nevertheless disappointing. Falling inflation and other encouraging economic indicators should be helping to improve consumers’ confidence, but we’re not yet seeing that translate into higher spending on drinking out.”

Brains CEO Hands Over Baton As Brewer Now Set For Further Innovation And Growth Brains Brewery’s CEO Jon Bridge has announced he will be stepping down in December following four years in post, where he has successfully led the business from its perilous position during the Covid pandemic to the debt-free brewery and brands business it is today.

He will be handing over to newly appointed Managing Director (MD) Nick Payne, who will take the helm of the iconic Welsh brewer in January 2025.

As part of a long-term succession plan, Jon will leave his role after navigating Brains through some of its most challenging times, including the Covid 19 pandemic, which saw the hospitality industry close down entirely and leave the business with significant bank debts. Jon successfully turned the business around, initiating his Project Phoenix, which saw Brains’ core pub estate leased to Marston’s as part of a strategic deal and the freeholds subsequently sold to private equity. As part of the business turnaround, Jon led a major restructure of the company.

Jon’s career spans more than 30 years in the retail and hospitality sectors and prior to his appointment as the Brains’ CEO in 2021, he held roles as its Operations Director and Director of People and Culture.

Before joining Brains, Jon enjoyed an impressive leadership career, including 10 years with retailer House of Fraser.

On his time at Brains, Jon said: “It has been an incredible journey and privilege leading this iconic Welsh brand and working with such a talented team, both past and present.

“I am confident that I’m leaving the brewery in excellent financial health and with Nick taking the reins, it’s in a superb position to build for the future. I look forward to seeing Brains brewery and its beer brands expand and thrive.”

Richard Westwood, Chair of SA Brain & Company, said of Jon’s tenure: “Jon has been integral to the resurgence of Brains Brewery. His commercial acumen and strong strategic leadership have been paramount to the brewery’s continued success. As an authentic, people-centric business leader, Jon is recognised for his integrity, transparency, and pragmatic approach. His unwavering ethical foundation has consistently impressed me. We extend our sincere gratitude for his dedication and invaluable contributions during his

Forward Vending and Catering Ltd Over 35 Years of Experience

Forward Vending and Catering Ltd is located in Essex. We are a family run business with over 35 years of experience in supplying coffee machines to cafes, restaurants, pubs and commercial office premises .

We supply coffee machines across the UK, and with our fast delivery service, you can be serving high quality coffee quicker than you think. Our high quali-

ty coffee machines come from leading manufacturers and include a range of machines to provide a fantastic choice of coffee for you and your customers. Our coffee machines include: Traditional Espresso makers for cafes, restaurants and pubs, bean to cup machines for freshly ground coffee at the touch of a button, instant coffee machines for a quick drink, plus a huge range of Vending and Snack vendors for your offices.

Warehouse or factory space and much more.

All our machines are fully guaranteed for your complete peace of mind. Call us today. 0800 44 44 43 See the advert on page 3 for this issue's special offer.

time with Brains.”

Nick Payne joins the company with more than 20 years of experience in the brewing and beverage industry. Most recently, Nick served as the Managing Director at Cygnet Gin. Prior to his role at Cygnet, Nick has also held roles with Budweiser Budvar UK Limited, Brewdog and Marston’s.

Nick said of his appointment: “I am really excited to be joining Brains at such an important time in its journey. I have fond memories of stepping off the train as a child and smelling the hops, enjoying match day pints of SA with friends in Cardiff’s best pubs and more recently sharing a pint of The Rev James over Sunday lunch with family and friends nationwide.

Five Ways Businesses And Venues Can Prepare For Martyn’s Law

12

CLH DIGITAL

Issue 235

By Andrew Robbins, Director of Security, Risk and Resilience, OCS UK & Ireland (https://ocs.com/uk/) Martyn’s Law proposes two tiers of categorisation based on a publicfacing business or venue’s capacity and the subsequent requirements businesses will have to comply with will depend on what tier they fall under; standard or enhanced.

Businesses and venues can, and should, be reviewing their own risk of terrorism to see where they can expand on their duty of care towards all who access their facilities and services. This will take time, especially if the business is of a size and complexity that categorises them in the ‘enhanced’ tier. It’s vital that businesses prepare immediately by beginning to extensively assess the risk of terrorism to their premises.

ADOPT THE BASIC PRINCIPLES OF MARTYN’S LAW TODAY, NOT TOMORROW

Recent times have seen terrorism return across the European mainland, with the recent security threat to Taylor Swift’s Vienna concerts highlighting the national security threat across the European continent.

Following the devastating attack at Manchester Arena in 2017, in which 22 died and 250 injured, Martyn’s Law – led by Figen Murray the mother of one of the victims (Martyn Hett) – is designed to provide legislation and safeguarding measures to public-facing businesses and venues.

Although there are several existing pieces of legislation that already apply to public places and spaces, there is no current legislation in the UK that is aimed solely at providing counter-terrorism protective security or preparedness outcomes for publicly accessible locations.

Once enshrined into law, Martyn’s Law will have important ramifications for public safety, businesses, and the wider security industry with the Security Industry Authority (SIA) named as the regulator.

There are five ways businesses and venues can prepare for Martyn’s law.

VENUES MUST EXPAND ON THEIR DUTY OF CARE The proposed legislation – also known as the Protect Duty – aims to create a coherent and proportionate approach to ensuring protective security. Under the proposed law, existing duty of care responsibilities will be clarified into a single framework with the aim of preventing the repetition of past failures.

Martyn’s Law aims to enhance the protection of the UK’s publicly accessible places from terrorist attacks, ensuring that businesses and organisations are best prepared to deal with an incident, should one occur. It’s important that businesses and their security teams take the initiative to begin adopting the basic principle of Martyn’s Law now, rather than wait until the legislation is signed into law. As should the worst happen, businesses could face dire consequences of commercial and reputational damage should they not have the basic principles in place.

For example, security team leaders should be actively engaging with counter-terrorism services through freely available resources and training programmes to educate their colleagues on recognising and responding to potential threats. With Martyn’s Law calling for any publicly accessible location to have a mitigation plan in place to counter any risks, it’s vital that businesses ensure they conduct vulnerability assessments and create mitigation plans for any risks identified, such as clear search policies or the installation of surveillance technology. By adopting the basic principles of Martyn’s Law today, not tomorrow, businesses will be able to make strides in maximising their security.

BRIEFING COLLEAGUES MUST BE OF THE SAME IMPORTANCE AS INVESTING IN NEW TECH Complying with Martyn’s Law is as much about briefing colleagues and having sensible policies, practices and plans in place as it as about investing in expensive security technologies. Whilst technologies such as facial recognition software, video surveillance or metal detectors play an important role in mitigating against any potential threats, it’s crucial that all security personnel – both internally and externally – are fully briefed on and trained to deal with any risks.

Businesses can look to the UK government’s National Protective Security Authority (NPSA) to provide guidance on ensuring all training

and briefings are thoroughly delivered. This can include guidance on identifying insider risks or how to correctly handle individuals who are considered high-risk, such as a high-profile celebrity or athlete. By placing the same emphasis on briefing colleagues as investing in new technology, businesses and venues can ensure that everyone – from management to frontline colleagues – is equipped with the correct knowledge and skills to act effectively in an emergency.

RISK ASSESSMENTS SHOULD NOT BE OVERCOMPLICATED Risk assessments are an important tool in bolstering physical security defences and it’s important that businesses and venues do not regard them as static. In fact, bespoke and in-depth security risk assessments must be incorporated into a business’ overall strategy for assessing risks and threats. But it doesn’t need to be overcomplicated.

Businesses can adopt straightforward risk assessments – such as the Cabinet Office’s Risk Assessment Methodology or the National Risk Register – to ensure that colleagues can easily understand and implement necessary safety measures. By keeping the process simple and straightforward, businesses and venues can effectively foster a culture of vigilance through regularly reviewing and updating risk assessments in response to any emerging threats. Businesses should remember that the purpose of Martyn’s Law is to enhance public safety through practical, common-sense measures and this should reflect in their risk assessment protocols.

DEVELOP AND DEPLOY EFFECTIVE INCIDENT RESPONSE PLANS Under Martyn’s Law, developing and deploying effective incident response plans is essential for venues and public-facing businesses to a deliver swift and co-ordinated response to any potential threats.

Research found that in 2022, 88% of companies reported an increase in physical security threats, highlighting the need for extensive incident response plans.

Incident response plans must include designated roles and responsibilities for all colleagues, giving everyone clarity and the knowledge of what to do and who to report to during an emergency. This will reduce confusion and enable a quicker and more organised response. Additionally, businesses should conduct regular training sessions and drills to familiarise colleagues with their incident response plans, helping them remain calm and efficient under pressure during an emergency. By taking a proactive approach, businesses and venues will not just demonstrate a commitment to security, they will ensure colleagues, customers and patrons are protected.

Ambiente Designer 2025 Fabian Freytag Sets New Standards in Hospitality with 'The Lounge – Shades of Space' repositioning its offering for industrial consumers: With an eye to the future, Ambiente is expanding the portfolio for furnishing and fitting out commercial properties. This applies both to the hospitality sector and to properties outside the hospitality industry, such as international real estate projects or workspaces. From next year, anyone furnishing and equipping hospitality properties will find a comprehensive range of products under the “Hospitality” banner:

Free-spirited and merrily edgy, unrestrained and full of curiosity - these are the design principles on which the new Ambiente designer bases his creative work. With „The Lounge –Shades of Space“, Fabian Freytag is designing the new special presentation in Galleria 1 as an inviting meeting place for everyone. With the choice of this multiple award-winner, Ambiente once again emphasizes its competence as a focal point for the international design scene and further expands the growth segments of hospitality and contract business. The range for the hospitality industry will be conceptually realigned and expanded for Ambiente 2025.

In addition to the range for the hospitality industry in Hall 11.0, previously known as HoReCa, the Special Interest Hospitality also includes suppliers from other Dining halls with their own product lines for the hospitality industry as well as exhibitors from the Living area of Ambiente such as Interiors & Decoration in Hall 3.0 and Interior Design in Hall 3.1. Exhibitors from the Office Design & Solutions range at Ambiente Working in Hall 3.1 will now complement the comprehensive range for the hospitality industry.

“Roaming, restaurants, rooms – that's where I get my inspiration from,” explains Fabian Freytag. “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today.” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a “gentle radical”, creates interiors for fans of the new, for advocates of the unseen and for lovers of bold decisions. He integrates artificial intelligence (AI) into the creative process. With his design for The Lounge, Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business sectors maximum inspiration for their business.

New views and insights are guaranteed - also in a figurative sense: Accordingly, Fabian Freytag invites the visitors: "Let's open our eyes and learn to see.”

With Ambiente 2025, the world's leading international trade fair for consumer goods is

Ambiente Designer 2025 is Fabian Freytag (Picture: Kozy Studio Berlin)

As a result, commercial buyers will be directed even more specifically to companies with expertise in equipping hotels, restaurants, caterers, cruise ships, etc. with dining or interior ranges and product lines for the hospitality industry. Similarly, furnishers and fitters of real estate outside the hospitality industry will find a comprehensive range of products and services under the Special Interest Contract Business. Exhibitors from both programs will be summarized in a separate printed guide, which will be available at the event, and will be labelled accordingly at the stand and in the online exhibitor search.

See the advert opposite for further information.

Issue 235

CLH DIGITAL

13

Wine Fraud: How to Spot Fakes & Safeguard Your Collection 14

CLH DIGITAL

Issue 235

Ways to Avoid Counterfeit Wine and the Evolution of Anti-Wine-Fraud Technologies

By Wine consultant Sylvia Ba who is a vinicultural expert with the "VinoVoss" AI Sommelier wine search engine So, you've started collecting wines or maybe you've been tucking away a few special bottles for that perfect occasion. Whether you're a seasoned wine lover or just beginning to build your wine cellar, there's something you need to be aware of—the escalating incidence of wine fraud. Yes, it's a real thing and, unfortunately, counterfeiting is still a serious problem in the fine wine market.

WINE FRAUD 101: THE BASICS YOU NEED TO KNOW Wine fraud isn't new. From blending cheap wines with flavor additives to passing off a lesser vintage as a premium one, counterfeiters are constantly trying to make a quick buck.

One of the most famous cases? The 1945 Château Mouton Rothschild, is considered the most faked bottle ever. It's no wonder, given its rarity, significance (marking the end of World War II), and the ungrafted vines that produced it.

With so many rare and sought-after bottles on the market, it can be hard to know what's real. According to Maureen Downey, a leading expert in counterfeit wines, roughly 20% of fine wines traded today are fake. Even commercial wine brands like Penfolds Grange and Château Lafite Rothschild aren't immune to fraud. But with some vigilance, you can outsmart the fakers. Let's dive into how.

KNOW SOME HISTORY Sometimes the easiest way to spot a fake is by knowing a little history. For instance, if you come across a 1971 Barolo with a DOCG label, it's fake—the DOCG designation didn't exist until 1980. Similarly, Gaja's older vintages were labeled “Vino da Tavola” because the Langhe DOC designation didn't exist back then.

One counterfeit bottle of Laurent Perrier Coteaux Champenois Blanc de Blancs was spotted because the seller claimed it was from 1941, yet it had a tax-paid stamp on the capsule that wasn't introduced until 1960.

CAREFULLY READ THE LABEL: THE DEVIL IS IN THE DETAILS One of the easiest ways to detect a fake is by carefully examining the wine label. For example, paper technology has changed over time. An “ultra-white” paper formula was introduced in 1957, and it fluoresces under blue light. So if you see an ultra-white label on a 1945 vintage, it's a fake without doubt.

Counterfeiters will also try to artificially age labels, using methods like tobacco stains or shellac to mimic years of wear. But real oxidation happens gradually and evenly, so uneven aging is a big red flag.

Misspellings are another common giveaway. In Burgundy, for example, the word "Échezeaux" might appear with or without an accent, depending on the producer. A missing accent or inconsistent font on the label could be a sign of fraud. And don't forget to check the printing technique—many fine wine labels are printed on a plate press, and inconsistencies in printing quality are another clue.

WATCH OUT FOR "UNICORN" WINES The term "unicorn wine" is relatively new, coined in the mid-2010s by sommeliers on social media. These are not necessarily the priciest wines but are extremely rare, often from prestigious estates or legendary winemakers. Some examples? Domaine de la Romanée-Conti, Henri Jayer, and certain vintages of Bordeaux First Growths like the 1945 Château Mouton Rothschild.

The issue? There are way more unicorn wines being traded than should exist. For instance, Rudy Kurniawan, the most infamous wine forger, auctioned a 1945 Domaine Ponsot Clos St. Denis that raised red flags.

Why? Because Domaine Ponsot didn't acquire the Clos St. Denis vineyard until decades later and didn't produce any bottles before 1982. The lesson: If it seems too good to be true, it probably is.

DON'T FORGET THE CORK

Fine wines typically come sealed with high-quality, long natural corks, often 52 to 55mm in length. If you see a synthetic or shorter cork in a high-end bottle, that's a red flag. Another tip? Look for marks left by a two-prong cork puller. These marks are common on older vintages that require careful opening.

But keep in mind, some wineries will re-cork old vintages, which may explain why you find a 1979 Château Beychevelle with a cork from 2002. This can be a good sign, indicating better storage.

THE SEDIMENT TEST For older red wines, sediment is expected. If a wine is truly aged, the sediment should be fine and evenly distributed. Artificial sediment often looks chunky or even sparkles, which is a clear indicator of fraud.

CHECK THE GLASS BOTTLE Believe it or not, the glass bottle itself can tell you a lot. For instance, Maureen Downey once identified a fake bottle of Petrus simply because it was too light. French wine bottles from the 1930s onward should have their capacity (e.g., 75cl) embossed on the glass.

However, be wary—even original bottles can be faked by refilling them with lesser wine. Many counterfeiters collect empty bottles from restaurants or auctions to pull off their scams. Always question if a rare bottle feels "off" in weight or craftsmanship.

EXAMINE THE CAPSULE Capsules, the protective covering over the cork, are another important clue. For instance, modern capsules are typically made from aluminum, while older bottles used lead or tin. A new-looking capsule on a visibly aged bottle is a major warning sign. Also, look for inconsistencies like thumbprints in wax seals or residue from a previous capsule.

CAN YOU TASTE A FAKE? Unfortunately, tasting isn't the most reliable way to spot a fake. Fine wine evolves over time, and even the best palates can be fooled. For example, Rudy Kurniawan, the convicted wine fraudster whose story was featured in the documentary Sour Grapes, memorized the flavors of rare wines and mixed cheaper ones to replicate them, even using the same paper for labels as the original producers.

FINAL TIPS: HOW TO AVOID COUNTERFEIT WINE So, how can you protect yourself? The best strategy is to buy directly from the winery whenever possible. If you're purchasing from a merchant, choose one with a stellar reputation and a zero-tolerance policy for wine fraud. It's worth paying a little more for a bottle with a traceable history and proper storage conditions.

In the world of fine wine, the certification of authenticity isn't always foolproof. Sophisticated counterfeiters can fake not just the bottle but the paperwork too. When in doubt, compare all aspects of the bottle—from the label to the glass to the cork. Does the story hold up? If anything feels inconsistent, ask more questions.

THE FUTURE OF ANTI-FRAUD TECHNOLOGIES As technology advances, so do the methods to combat wine fraud. Producers are now incorporating tamperproof capsules, microchips under labels, and even NFTs (non-fungible tokens) to ensure authenticity. These innovations are making it harder for counterfeiters to operate—but as always, a little skepticism and knowledge go a long way.

In the end, wine authentication is like piecing together a puzzle. Each element, from the label to the glass, should fit together in a way that tells a consistent story. If you're serious about collecting fine wine, becoming familiar with these details can save you from falling victim to fraud.

FITSHOP: Elevating Hospitality and Leisure with Tailored Gym Designs FITSHOP is the largest fitness retailer in Europe. We have over 40 years of experience in the fitness industry and are the chosen retailers of over 50 brands, including Nike Strength, Peloton and Taurus Fitness. We work with you to create a gym that aims to increase footfall for your venue by providing bespoke solutions that respect your budget and aesthetic.

WHAT’S IN A GYM? Gyms must accommodate the needs of all their clientele, whether they’re building strength or simply being more active. The expectations of what each gym space can provide for clients are as varied as the guests who attend them. This is where Fitshop’s team, with their extensive knowledge and experience, come in—our experts work with you to create tailored spaces for your clients. We are passionate about providing the best equipment at the best price for you and are driven to increase demand for your facility.

WHAT WE OFFER Our team will work with you from concept to completion and continue into aftercare following your installation. This comprehensive approach is designed to provide you with peace of mind and support at every step. From competitively priced own brands to the best 3rd party brands in the industry, our team will utilise our 80,000 products to recommend the best fit for your space & client needs. We will then provide 3D designs before we launch installation. Our customer care team are ready to help with any bumps along the way or after our installation is complete. We work according to your schedule, and thanks to our UK warehouse supply, we can ensure that your gym is installed quickly and efficiently.

Contact our team today at sales@fitshop.co.uk or call 01417 372250.

16

CLH DIGITAL

Issue 235

Are You Prepared For The New Sexual Harassment Legislation?

By By Gill Brabner, director at Resound Training and Development, and Chartered Fellow of the CIPD (https://resoundtraining.co.uk/)

WHAT IS THE NEW LEGISLATION AND HOW DOES IT AFFECT LICENSEES?

2. REPORTING CHANNEL

From 26th October 2024 employers must take 'reasonable steps' to prevent sexual harassment of employees.

3.TRAINING AND DEVELOPMENT FOR MANAGERS AND STAFF

As the Equality and Human Rights Commission’s (EHRC) updated guidance explains, this preventative duty is “designed to transform workplace cultures by requiring employers to take positive and proactive reasonable steps to prevent sexual harassment of their workers.”

Taking steps to prevent sexual harassment by third parties; customers, suppliers, is included in the EHRC 8-step guidance.

And if sexual harassment has taken place, you must take action to prevent it happening again.

I recommend all licensees sit down with a cuppa and read the guidance because failure to comply with the new duty has consequences.

The EHRC has the power to take enforcement action against employers who have failed to take steps to prevent sexual harassment, and a tribunal can increase compensation by up to 25%.

WHAT DO YOU NEED TO DO? 1. GET THE FUNDAMENTALS IN PLACE This means reviewing and updating (where appropriate) all relevant documents.

Here are some examples: • Policies and procedures • Check lists and action plans • Risk assessments • Code of conduct The next step is to publish the updated documents and provide training on the changes. Ensure your staff know: the policy, the channels for reporting sexual harassment in your business and the consequences of those behaviours.

Even if you have not made changes, it’s a good idea to re-publish them to your workforce as a reminder of what is expected of them.

Maintain a record of all complaints and concerns raised.

All employees need clarity on what is acceptable and what is not. A good starting point would be to have a clear definition of sexual harassment, and written standards of behaviour with examples and case studies. Your examples and case studies should include incidents that have happened a) within hospitality venues b) during work social events and c) on social media.

Leaders and managers need to role-model the behavioural standards you want in place throughout the business. Their team members will be observing and experiencing their behaviours. Ensure they reflect the standards you expect.

TRAINING FOR MANAGERS Last year the Chartered Management Institute published a report stating that 82% of managers in the UK had not received training for their role. It’s no wonder that managers sometimes avoid these difficult conversation or mishandle them. It is essential that your managers, team leaders and supervisors have the knowledge and skills they need to address these issues effectively with team members.

FORUM THEATRE WORKSHOPS If you are looking for a training solution which is immersive, high impact and highly memorable then I recommend using Forum Theatre.

Forum theatre or drama-based learning uses scenarios, played by actors. Typically, the scenario, with 3 or more characters, shows the problem that needs solving. The delegates are then invited to interview the characters to gain more information and then re-direct the scene using a simple stop start process. This means the solution or better approach is co-created by the group.

The audience become emotionally engaged with the story, and its characters, making it very effective when delivering training on subjects which are both difficult and sensitive. It encourages an empathetic and compassionate approach.

It is an ideal approach for managers and team leaders to develop the skills and confidence they need to have conversations about sexual harassment.

These workshops can be delivered face-to-face or online.

This type of experiential learning is best delivered by a provider with a strong track record in the design and delivery of forum theatre along with excellent HR credentials and qualifications.

TRAINING METRICS

Ensure you identify risks in your business and take steps to protect your staff. For example:

Whichever training solution you deliver, make sure you identify several business objectives that you want it to achieve and a) evaluate the learning against those metrics b) maintain up to date training records

• Front line staff who may be subject to abuse from customers

4. TAKING ACTION WHEN COMPLAINTS ARE RAISED

• Junior, inexperienced, or temporary staff who may be subject to abuse from managers or colleagues

It’s vital that you take action in line with your policy when complaints are raised.

• Staff working late shifts

5. EVALUATION

• Staff working in venues with high alcohol consumption

You need to know whether the actions you are implementing are effective in protecting your staff against sexual harassment. It will be important to review complaints over time and survey staff.

• Lone working Identify teams where inappropriate behaviours have become the norm. These teams represent a high risk and will require significant training and support to bring about a change in team culture.

PROTECT YOUR STAFF AND YOUR BUSINESS The new duty on employers is there to protect your staff from sexual harassment at work – by proactively implementing the requirements of the new duty you will also be protecting your business. Time well spent.

Hoteliers Raise More Than £10,000 After A Walk For Wellbeing A team of hoteliers made more than £10,000 in a day by stepping out on a fundraising walk for the Hospitality Action charity.

Wellbeing for the first time last year, which proved to be a popular and enjoyable event for those who took part, especially as it is for a cause close to our hearts.

Members of Bristol Hoteliers Association (BHA) were joined by colleagues from several Bath hotels to undertake a Walk for Wellbeing.

“The 20km walk covers the popular Bristol and Bath Railway Path, which is a very pleasant route, so after our first Walk for Wellbeing went so well last year, we didn’t hesitate to do it again this year.

It’s the fifth year that the Walk for Wellbeing fund-raiser has taken place all over the country, and the second time hoteliers from Bristol and Bath have taken part in a local walk.

“Many of the people who ask Hospitality Action for support reference mental health issues and are struggling with household debts. A lot of them work in public-facing roles, such as bar staff, waiting teams and baristas.

Every penny they raised will be used by the charity to support people who work in the hospitality sector who are facing challenging times and mental health issues.

“Working in hospitality can be very challenging at times in terms of pace, hours and volume of work, so the responsibility to promote wellbeing is something we

Nearly 90 people from hotels in Bristol and Bath walked between the DoubleTree by Hilton Bristol City Centre and the Royal Crescent Hotel in Bath, raising £10,600.

take very seriously.

Altogether, this year’s Walk for Wellbeing events raised £110,000 for Hospitality Action.

“We try our very best to ensure we look after our guests and customers, but we also need to make sure we look after ourselves, and each other, too.

Bath/Bristol we have raised £10,600 of £110,000 Nationally raised Ahad Vahabzadeh, Hotel Manager of DoubleTree by Hilton Bristol City Centre, said: “We did the Walk for

“Hospitality Action provides vital support when it’s needed and we’re proud to have been able to raise more than £10,000 to help them continue that work.”

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.

170 Hospitality Bosses Call For Business Rates Action At The Budget

18

CLH DIGITAL

Issue 235

In an open letter to the Chancellor, the CEOs of Britain’s most wellknown and biggest pub groups – Fuller’s, Greene King, JD Wetherspoons, Stonegate Group and Young’s Pubs – have backed the call, alongside the bosses of high street staples like Burger King, Caffe Nero, IHG Hotels, KFC, and Pizza Pilgrims.

The sector has united behind the need for action to avert business rates bills quadrupling in April, if current relief ends as planned on March 31. Inaction would cost the sector £914m in additional rates bills.

The group are warning that without action, investment will be curtailed, employment opportunities squandered and, ultimately, there will be higher levels of business failure.

The letter says: “This Budget is the last chance to prevent bills quadrupling for high streets across the country. We are asking you to grasp this opportunity to deliver your manifesto commitment to fix business rates, and protect businesses.

“We propose that your Government introduces a new lower, permanent and universal multiplier for the hospitality sector, to be adopted across all nations of the UK.

“All hospitality businesses should benefit from that multiplier, removing the cap that has acted as a disincentive to growth as employers decide that opening a second premises is simply not worth the cost.

Kate Nicholls, Chief Executive of UKHospitality, said: “This 170-strong cohort of business leaders across hospitality shows just how important addressing business rates is at the Budget.

“Inaction will lead to bills quadrupling and more venues shutting their doors for good, which will rob our towns and cities of vital community hubs.

“Further closures will be so detrimental to the Government’s growth agenda and put a dent in our sector’s ability to create places where people want to live, work and invest.

“If we don’t want to lose out on vital investment, job creation and regeneration of our high streets, then the Chancellor needs to act to introduce a lower level of business rates for hospitality at the Budget.”

A copy of the letter can be seen here > https://www.ukhospitality.org.uk/wpcontent/uploads/2024/10/UKHospitality-open-letter-to-the-Chancellor.pdf

Hydes Crowns 2024 Winner Of Pub Factor Salford-based brewer and pub retailer Hydes has crowned the 2024 winner of its annual ‘Pub Factor’ singing competition.

Samm Lawrence, an employee at popular Hydes pub The Sam Brooks in Sale, was voted the overall winner, performing the 2013 ballad ‘Say Something’ by Great Big World and Christina Aguilera, scooping a £1000 cash prize for her live rendition of the hit song.

The event, which has been running for the past three years, attracts entrants from across Hydes’ managed and tenanted sites throughout the North West.

For this year’s contest, heats were held across 14 Hydes sites during September with a prize fund of £100 for each winner. Each individual heat winner was invited to take part in the grand final at The Cross Keys in Cheadle to compete for the grand prize of £1000.

At this year’s fiercely contested final, all pub heat winners performed a song of their choice. A specially invited guest judging panel shortlisted the best three performers who then sang again to win. This year’s judging panel was chaired by guest judge, Victor Amara, head of sales & partnerships at Budweiser Brewing Group UK&I. The event was supported by Stella Artois. The evening is compered by managing director of Hydes Brewery, Adam Mayers.

The panel all agreed that this year’s winning finalist Samm was the resounding winner. The inaugural winner of Hydes Pub Factor in 2022 was Beth McCroy from The Royal Oak in Prestwich. Last year’s winner was Jess McGlinchey from The Commercial in Burnley.

Winner Samm Lawrence, said: “I’m thrilled to have won and the whole event was great fun although it was quite nerve-wracking at the grand final, singing in front of so many people. The £1,000 prize will come in very handy and I’m very grateful to Hydes, which is a fantastic organisation to be a part of. It does a lot for its employees and there’s a great team spirit throughout the company.”

Adam Mayers commented: “Pub Factor is a great evening in the Hydes calendar and provides a great opportunity for team members from across our managed and tenanted pubs to get together and have a good time. Even though the competition is meant to be fun, I’ve noticed that the standard gets better and better every year. We’ve got some very talented people working with us and there are future plans to invite previous winners and runners-up for a champion of champions event.

“We’re keen to build a strong sense of community with our pub teams. Holding regular events such as this and our annual ale trail in November, helps to build relationships and is one of the reasons we are very successful at retaining team members, which is uncommon in the hospitality sector. Running a Hydes pub means tenants and their teams become part of a regional brewer that is one of the few still owned and managed as a thriving family business. As demonstrated by many of our longest-standing tenants, running a Hydes pub can be a rewarding and enjoyable way of life. The fact that some tenants have been operating our pubs successfully for 20 years’ shows that creating and maintaining strong working relationships is key to Hydes.”

EV Chargers for the Hospitality Sector The hospitality industry is at a crossroads. As the world moves towards a more sustainable future, the need for modern, efficient, and reliable electric vehicle (EV) charging infrastructure has never been more apparent. Yet, many establishments within the industry are grappling with outdated and inadequate EV charging facilities, which are increasingly becoming a deterrent for potential guests. Furthermore, the latest public charge point regulations come into force in December 2024 that require chargers to have transparent pricing, 99% uptime and, in the case of rapid chargers, contactless payment.

According to a 2024 report by Charge, 82% of EV drivers actively seek hotels with reliable and user- friendly charging facilities, and 50% base their hotel choice on EV charging availability and customer reviews. Furthermore, a 2023 Deloitte report revealed that 63% of hoteliers believe EV charging will be a key part of their sustainability efforts in the next five years. Despite this, many hotels and hospitality venues are feeling the negative impact of poorly functioning EV chargers, with infrastructure that is simply not fit for purpose in 2024.

Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional. This amounts to approximately 1,352 out-of-service chargers, a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have.

The transition to EVs is accelerating, and with it comes the need for reliable, user-friendly charging infrastructure. This is particularly true in the hospitality industry, where the quality of the guest experience can be significantly influenced by the availability and reliability of EV charging facilities.

Many hospitality venues are grappling with outdated and inadequate EV charging infrastructure. This not only impacts the guest experience but can also lead to negative customer reviews, hidden energy costs, and operational headaches. Upgrading to modern, efficient charging solutions can alleviate these issues and enhance the overall guest experience.

The importance of destination charging in the hospitality industry cannot be overstated. Whether it’s the first or last interaction (or often both) a guest has with your property, the EV charging experience should be seamless and stress-free. This requires a deep understanding of the demands and challenges within the hospitality and leisure sectors, as well as the needs of EV drivers.

The choice of charging technology is also crucial. The best solutions offer safety, reliability, and the convenience of contactless debit/credit card payment options. They are designed to meet the demands of a busy hospitality venue and provide a high uptime to ensure stations are available when guests need them. This includes ongoing maintenance, repairs, upgrades, and replacements at no additional cost to the host venue.

In conclusion, it is imperative for destination venues to consider every facet of the guest experience, with particular emphasis on EV charging infrastructure. Having the right equipment and a reliable operator by your side can significantly enhance the guest experience. As the EV market continues to grow, those venues that prioritize high-quality EV charging infrastructure will be best positioned to meet the evolving needs of their guests.

For further information from the experts, please call 0207 459 4040, email sales@rawcharging.com or visit www.rawcharging.com

20

CLH DIGITAL

Issue 235

Hospitality Insolvencies Show Signs Of Easing, But Government Urged Not To Derail Fragile Recovery

The Company Insolvency Statistics on Tuesday, 21st October show accommodation and food service insolvencies fell 16% month-on-month in August 2024 (from 323 to 270) – the lowest monthly figure since January 2024 – and were down 29% when compared to the same month last year (380).

However, insolvencies in the sector increased 9% in the year to August 2024 (from 3,419 in the 12 months to August 2023, to 3,712 in the 12 months to August 2024).

inflation have all reduced in recent months, pointing towards an easing of margin pressures which have put operators under significant strain.

“However, already this month businesses have had to factor in the new tipping legislation as well as get to grips with proposed changes to workforce practices under the Employment Rights Bill.

There are growing concerns about how the Budget will impact consumer confidence and the cost of

SAXON MOSELEY, PARTNER AND HEAD OF LEISURE AND HOSPITALITY AT employing staff, which could have a detrimental impact on the sector. As an industry that employs a vast number of staff, any employment-related changes risk disproportionately impacting the sector.

LEADING AUDIT, TAX AND CONSULTING FIRM RSM UK, COMMENTS: “The monthly decrease in insolvencies will be welcome news for the industry. Hospitality businesses have experienced slow but steady revenue growth over the summer, while staff vacancies, food costs and services

“At a time where the industry is trying to get back on its feet following a difficult couple of years of trading, it’s imperative that the government treads carefully to avoid damaging its fragile recovery.”

Manchester Pub Reopens Following Transformational £200,000 Refurbishment The Firbank, a thriving community pub on Firbank Road in Wythenshawe, Manchester, reopened on Tuesday 22nd October following a transformational investment of £200,000 from community pub company, Admiral Taverns. The investment has enabled the passionate licensee, Simon Delaney to enhance the pub’s offering and further cement it at the heart of the community.

The Firbank has undergone a major refurbishment both internally and externally to breathe a new lease of life into the pub.

Inside, it boasts three separate spaces including the main bar area complete with a central stage and dancefloor, a sports room featuring a dartboard and pool table, as well as a cosy dining area where customers can relax and enjoy a homecooked meal.

At the helm of The Firbank is popular licensee, Simon Delaney who has been at the pub for 30-years – with the reopening being the first of many anniversary celebrations. Having been born and raised in the surrounding area, Simon is a well-known community figure who brings a wealth of knowledge, insight and expertise to the pub. Over the years, the licensee has run a multitude of pubs but The Firbank was his first and remains his pride and joy to this day.

Simon Delaney, licensee at The Firbank, said: “I have truly loved every second of the last 30-years and I’m over the moon to reopen The Firbank following this incredible transformation.

“Since taking over the pub, my goal has always been to create a community hub where people can eat, drink and meet and I take pride in the fact that I, along with my fantastic team and with the support of Admiral Taverns, have been able to do that. It’s been such an honour serving the local community over the last three-decades and I hope to continue making them proud as I embark on this next chapter.”

Jodie Leigh, Business Development Manager at Admiral Taverns, said: “It’s been amazing seeing Simon’s vision come to life through this refurbishment and I am absolutely delighted that this will equip him with everything he needs to continue his legacy at The Firbank.

“His passion and dedication to the pub is inspiring, not to mention his great work within the community to bring people together, and I have every faith that he will go on taking The Firbank from strength to strength for years to come. On behalf of myself and the while team at Admiral Taverns, we wish him the very best of luck for the future.”

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.

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.

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

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

22

CLH DIGITAL

Issue 235

Seven Out Of Ten Night-Time Businesses Face Collapse Without Urgent Business Rates Relief Extension The Night Time Industries Association (NTIA) is sounding the alarm as the sector faces an unprecedented crisis, with 7 out of 10 businesses either barely breaking even or operating at a loss.

Without urgent action in the form of an extension to business rates relief in the upcoming budget on 30th October, the future of the night-time economy looks increasingly perilous.

A flash poll of over 500 businesses conducted by NTIA has revealed the stark reality confronting the industry, as it contends with rising operational costs and insufficient support.

The looming threat of a £40 billion tax hike and spending cuts, with further increases to National Insurance (NI) employer contributions, alongside potential hikes in fuel and alcohol duties, would only exacerbate an already unsustainable situation.

Business owners across the sector are bracing for impact, warning that such addi-

tional financial burdens could trigger a seismic collapse as early as Q1 2025.

MICHAEL KILL, CEO OF NTIA, COMMENTED: “The night-time economy is at a breaking point. Our latest poll clearly shows that without the extension of business rates relief, seven out of ten businesses will face closure within months.

The rising costs across the board, including fears of increases to National Insurance, fuel, and alcohol duties, have left the sector struggling to survive.

Without urgent intervention, we risk losing a vital part of the UK’s cultural and economic landscape.

We implore the government to recognise the severity of the situation and extend critical support to ensure the survival of the night-time industry.

The time to act is now—before we witness widespread closures and job losses that will devastate communities across the country.”

Warwickshire Hotel Marks One Year Of Inclusive Accessibility Initiatives Plans are also underway to expand the braille provisions to encompass menus and room information packs.

A boutique Warwickshire hotel is celebrating one year since launching a series of inclusive initiatives that have made it more diverse and accessible than ever – ensuring every guest through its doors feels valued.

Finally, in September, phase three of Billesley’s inclusivity project saw the launch of a comprehensive staff training program to support guests with dementia. This included a partnership with Midlands-based home care provider, New Age Care, to equip its team with the knowledge needed to assist guests with dementia and their caregivers, ensuring a safe and compassionate environment.

Over the past 12 months, Billesley Manor Hotel and Spa, near Stratfordupon-Avon, has woven inclusivity and accessibility into its core offering, implementing services that aim to offer luxury, meaningful experiences to those with special requirements – including guests with dementia, guests with visual impairment, and guests living with cancer.

Looking at ways to ensure every visitor felt valued at the 71-bedroom, grade II listed venue, the team at Billesley mapped out three major phases of initiatives to put it at the forefront of inclusive hospitality in Warwickshire, starting with the launch of specialist cancer massage training for its spa therapists.

The program was designed to address the increasing demand for dementia-friendly travel experiences, a trend set to grow as global dementia rates rise.

The hotel teamed up with Amethyst Trust in November 2023 to deliver the training, which was approved by the Industry Standards Authority for Touch in Cancer Care and the Federation of Holistic Therapies. It enabled guests undergoing cancer treatment to receive safe, adapted massages without the need for a GP referral.

Laura Cherrington, Director of Sales and Marketing at Billesley Manor, said: “We’re incredibly proud of the steps we’ve taken over the past year to create a more inclusive and welcoming environment for all our guests. Our vision has always been to ensure that everyone who visits us – whether they are living with dementia, blindness, or cancer – feels valued, respected, and able to enjoy the luxury experience they deserve.

Then in January 2024, the Shakespeare-connected hotel introduced a braille wedding guide to support visually impaired guests. The guide provides detailed information about room layouts, amenities, and the hotel’s historical grounds, empowering guests with sight problems to confidently navigate the estate during their wedding day.

“From our specialist cancer massage training to our braille wedding guide and dementia-friendly initiatives, we are committed to setting a new standard for accessibility in the hospitality industry. This past year is just the beginning, and we are excited to continue building an environment where everyone can feel truly at home when staying with us.”

186 Million Workdays Are Lost Annually Due To Sickness Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter During the winter months of November to February, seasonal illnesses such as colds, flu, coughs and throat infections peak in the UK, Germany and across Europe. Germs spread rapidly and are easily transmitted between people and surfaces, making it a particularly challenging time for maintaining health. In the UK alone, research estimates that approximately 185 million working days, are lost annually due to sickness.

THE PROLIFERATION OF GERMS DURING WINTER In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including: • High Density of People: Crowded workspaces increase the likelihood of germ transmission.

• Shared Surfaces: Frequent use of common areas like door handles, desks, and communal equipment facilitates the spread of germs.

• Inadequate Ventilation: Poor air circulation can allow germs to linger in the air longer, increasing the risk of airborne transmission.

• Presenteeism: Employees coming to work while sick can spread germs to their colleagues.

• Asymptomatic Carriers: Individuals who are infected but show no symptoms can unknowingly spread germs.

Furthermore, research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above.

A NUMBER OF KEY INSIGHTS TO CONSIDER: • Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of facility managers send them home.

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no symptoms, allowing germs to spread unnoticed.

• Surface Contamination: A single infected employee can contaminate up to 50% of shared surfaces, and germs can transfer to the hands of 14 people from common touchpoints like door handles.

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet.

• High Germ Density: Office desks can harbor 400 times more germs than a standard toilet seat.

These insights highlight the critical need for effective, efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces. Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business.

DETTOL, THE WORLD’S #1 DISINFECTION BRAND OFFERS GERM PROTECTION FOR BUSINESSES THIS WINTER With 90+ years of brand heritage, Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter. Dettol offers a range of concentrates and ReadyTo-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1. EFFICACY: • Acts quickly to eliminate 99.9% of viruses and bacteria • Proven to kill E. Coli, Salmonella, Listeria, MRSA and the flu virus.

• Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacterial action keeps surfaces protected for longer

2. EFFICIENCY: • No-wipe formula reduces cleaning time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces • Multipurpose products in the range both clean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY: • Select surface cleaning products leave behind no harsh residue • Suitable for everyday cleaning staff usage • Majority of products are readily recyclable When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked, “Every year, businesses face a decline in profitability due to employees and customers falling ill during the winter season. The transmission of germs is inevitable during this time, so the best strategy for businesses is to implement exceptional cleaning and hygiene solutions.

By protecting their employees and customers, businesses can ultimately elevate and strengthen their operations.”

“Dettol products, when used with a targeted hygiene approach, effectively kills 99.9% of germs as well as help stop the spread of germs in shared spaces, ensuring exceptional hygiene for both employees and customers. At Reckitt Pro Solutions, we offer more than just cleaning and hygiene products. Our experienced, expert team provides free consultations to help businesses identify the most suitable cleaning and hygiene solutions, ultimately strengthening and elevating their operations.”

To find out more, visit Reckitt Pro Solutions to book your free consultation session!

24

CLH DIGITAL

Issue 235

6 Experts Discuss Potential Impact Of New Employment Allocation Of Tips Act On Hospitality Sector The Employment Allocation of Tips Act – mandating that staff must be given 100% of tips, gratuities and service charges from customers – came in to force on 1 October 2024. In addition, businesses must craft a specific tipping policy, and workers have a new right to request a copy of their tipping record.

In the UK, currently, there is no legal obligation to tip – however, 10 per cent of the bill is the standard service charge in high-end hotels and most restaurants in the UK. PayCaptain – a cloud-based payroll software solution – collaborated with its partners at GRTFL, TiPJAR, and Plain Numbers to discuss the new law and share insight into how it might change tipping practices going forward.

Simon Bocca, founder of PayCaptain, commented: “Lots of workers in the hospitality sector rely on tips to supplement their pay – before this law came into effect, many were powerless to do anything where employers decided not to pass on service charges from customers.

Some employers have not been fully transparent with their employees on what happens with tips – the new legislation requires full transparency, this can then be shown on their payslip alongside all other pay elements to give the employees confidence they are being paid fairly and correctly, building trust and enabling them to feel in control of their pay, which leads to better financial wellbeing”.

The Department for Business and Trade estimates that these changes will mean around £200 million will be received by workers that would otherwise have been retained by these employers. It is also estimated that more than three million service workers in England, Scotland, and Wales should benefit from the law.

IMPACT OF NEW LAW Mason Potter, co-founder at GRTFL, shared: “Tipping has become a challenge in a cashless era, affecting owners, staff, and customers. For a lot of people, tips can equate to 30-50% of their take home each month in some cases.

Having the knowledge that that's been distributed fairly and transparently gives the industry some strength that it needs from a retention perspective. The new law means more money being put back into the pockets of hospitality workers, which is a massive positive. The new law also seeks to standardised processes, weeding out bad practices – however, some previously fair equitable schemes are now being classed as unlawful, putting potential strain on the bottom line for some businesses”.

Dan Hawkie, CCO at TiPJAR, added: “This new legislation will make a real difference to the lives of so many people – we’ve always believed that staff should get 100% of their tips, and it’s incredibly rewarding to see this principle become law across the entire industry.

The new tipping legislation is not just a legal obligation but a powerful opportunity for operators to build stronger, more motivated teams. Seeing this legislation become a reality feels like a huge victory for all the hardworking staff out there who rely on tips”.

LEGISLATION COMMENTS Mike Fisher, Head of Sales and Partnerships at PayCaptain, commented: “The main issue which brought in the new law is that some businesses have been taking a percentage of tips to cover other aspects (such as breakages, credit transaction fees, etc.) – when employers have been covering overheads with tips, this means that employees have been short changed. However, businesses are now going to have to find this money from elsewhere to cover these aspects… hospitality has barely recovered from the pandemic, so this could be difficult, and we could see more establishments close as a result”.

Corroborating this sentiment, TiPJAR notes on its website that they’d have loved an agreement between card issuers and the DBT on how transaction fees/processing fees could have been reduced or removed from the scope of the legislation, as this is an additional cost that the operator is burdened with.

Hawkie added: “One of the most contentious subjects in the legislation is about ensuring 100% of funds are paid out no later than the end of the following month when those tips were received. For seasonal businesses, this can have a big impact on them where they used to reserve funds to smooth the payment process to cover quieter periods in the business - this will no longer be possible”.

TRONC SCHEMES Potter added: “Tronc schemes are highly favoured by new legislation, as they go hand-in-hand with what the legislation is trying to achieve – fair and objective practices, and offering independence and standardisation.

There is a common misconception the troncs take money from business, when they actually put more money in the pockets of and benefits team members. Other benefits include cost savings, transparency, legal compliance, efficiency, better financial management”.

Hawkie added: “One of the biggest benefits of having a compliant tronc scheme is the national insurance contribution savings. However, there are many more benefits in having a tronc scheme that is setup to drive success, including having more engaged team members, better customer service levels, and appropriately incentivised team members to increase upsells. Implementing a tronc system also ensures compliance, efficiency (when choosing an automated solution), employee satisfaction, and other financial benefits”.

COMPLIANCE WITH NEW LEGISLATION Hawkie added: “Even this week, we are still getting in-bound leads from businesses looking into last-minute compliance to the Employment Allocation of Tips Act. While recent news has opened up a lot of eyes on the new law, many businesses were not fully aware of what the new law would mean for them, so we do have empathy for these operators who were not able to plan ahead of time. Even if already compliance, many enterprise businesses are now looking for ways to get a competitive advantage on management.

“As the deadline has passed, it’s important to get on top of this now if you haven’t already… Timing is of the essence, and having a policy in place and consulting with the team is imperative to ensure compliance”.

IMPORTANCE OF EASY-TO-UNDERSTAND PAYSLIPS Bocca added: “Hospitality has a very diverse workforce, and while low numeracy and maths anxiety are contributing factors to not understanding their payslips, there are other elements to consider too (such as English not being first language, and comprehension of ‘technical’ financial terms that might lead to people not engaging with or understanding their payslip). Poorly designed traditional payslips further compound the problem.

“PayCaptain has become the first payroll provider in the world to partner with Plain Numbers – in a programme designed to give workers the confidence to understand their payslips. Interactive payslips are graphical payslips which break down payments and deductions for employees – employees can click on ‘Help’ icons for more information on how their deductions have been calculated so they know exactly how their pay has been worked out. ‘Help’ icons provides more information on pay elements and deductions (including tips and tronc), and also explain tax, NICs, student loan and pension calculations directly on the payslip”.

Ben Perkins, Director of Partnerships & Services at Plain Numbers shared: “Approximately half of adults in the UK have the numeracy skills expected of a primary school child, so it is not surprising that many of us are baffled by standard payslips.

The new law creates an important moment in the journey for hospitality workers and as with any change there’s the possibility of confusion. It is increasingly important to be aware of and understand the impact of any changes to your pay—such as what you’re expected to receive and what you’re entitled to—as wages, tax, and National Insurance can all be affected by the new law. In the hospitality sector, where shifts—and therefore income—vary, payslips are often harder to understand than in standard salaried roles. This issue disproportionately affects those on lower incomes, yet it's an often-overlooked perspective”.

Anna Buckle, Director of Operations and Impact at PayCaptain, added: “Those on zero hour or variable hour contracts are more likely to be in a financially tricky situation.

The number of different pay elements on their payslip is larger (including things like holiday, uniform deductions, tronc, hourly rate, overtime, etc.) which can cause overwhelm or information overload - this is the reason we worked with Plain Numbers to make it as simple as possible”.

For more information, visit: https://www.paycaptain.com/partners/plain-numbers

Majisign: The UK’s Market Leader in Wooden A-boards, Chalkboards, and Custom Signage Solutions For over two decades, Majisign has been at the forefront of the A-Board and chalkboard industry, offering a unique blend of traditional craftsmanship and cutting-edge design.

Based in the heart of Suffolk, our factory is home to a team of highly skilled professionals, including carpenters, printers, paint sprayers, and graphic designers, all dedicated to delivering the finest quality products.

Our bespoke services allow you to work with our graphic and product designers to create signage that truly reflects your business and help you stand out. Whether you are looking for a one-off sign or a full advertising overhaul, Majisign can design, print and produce quality products to elevate your business.

Specialising in the production of wooden A-boards and chalkboards, Majisign has become the go-to manufacturer for businesses looking for stylish and durable display solutions. Every product we create is designed, tested and crafted in-house, ensuring that our customers receive items that not only look great but also stand the test of time.

In addition to our renowned wooden products, we also offer custom-printed banners and posters, perfect for promotional displays. And right now, you can take advantage of our Buy One, Get One Free offer on all printed banners and waterproof posters. It’s the ideal opportunity to enhance your marketing efforts while ensuring your investment goes further.

What sets Majisign apart is our ability to combine creativity with precision engineering.

Whether you’re a pub, café, retail shop, or corporate event organiser, we offer a wide range of products tailored to your advertising and branding needs.

Explore our full range of products and services at www.majisign.co.uk or call 01284 724980 and see how we can help your business stand out. See the advert on page 2 for details.

Pubs Sales Fall but “Anticipation Grows” for Festive Season Issue 235

The hope of an Indian Summer sadly never came to fruition and, as a result, the 4 weeks to end September brought disappointing results for the UK on trade, as outlets look toward a festive boon.

September saw draught beer volume continue to decline by 3.9%. This was still a 1.6% improvement on the previous month where draught beer volumes declined 5.5%. YTD volume continued the downward trajectory with a decline of 2%, a further 0.2% drop on August.

The total number of trading UK on trade outlets in the yearto-date to September is showing an overall decline of 0.4%.

Outlet opening hours continue to be down from August a further 1.5% but the year-to-date figure is relatively flat. As outlets started advertising Christmas early in September, there is much anticipation for a strong year end.

There was some good news with a growth in consumer dwell time of 3.1%, which was a marginal uplift of

CLH DIGITAL

25

1.3% versus the same 4 weeks in August. Unfortunately, the same could not be said for the busyness of outlets with occupancy levels down 3%, double to decline in the 4 weeks to end August. Clearly the weather played a big part on keeping people at home during an overly miserable September.

The Barclays credit card data show a small increase in consumer spending across pubs and bars of 0.6% but a slightly better uplift across restaurants of 1.4%. Compared to the previous month, this represents a small decline for pubs and bars of 2.6% but a substantial uplift for restaurants of 18.3%, so some genuine reasons for hope within the restaurant trade.

Draught beer continued its decline with Craft leading this at -13.2% down, followed by Core Lager -8.5% and World 4% 6.8% down. The only 2 exceptions to this throughout September were World Lager up 2.9% and Stout continuing its upward trajectory with a whopping rise of 17.5%, with the final week of the month up 24.3% – overall a 10% uplift in Stout versus the previous month.

UKHospitality Appointed Sole Business Voice To The Covid-19 Inquiry UKHospitality has been appointed a Core Participant in the Covid-19 Public Inquiry in London as the preliminary hearing into the economic response to the pandemic began.

Chief Executive Kate Nicholls and Deputy Chief Executive Allen Simpson were in attendance as the sole private sector representatives at the inquiry.

The role of a Core Participant is to support the inquiry by seeing evidence, making submissions, and suggesting questions that the inquiry can ask. No other industry is directly represented in this way.

UKHospitality will take on this role on behalf of the sector to make sure our voice is heard and that the inquiry fully reflects the impact of the Covid-19 response on the hospitality sector.

No formal evidence was given during the two-hour opening session but

UKHospitality will be providing this as the voice of the hospitality sector next year.

The economic response module of the inquiry will examine interventions taken by the Government in areas such as support for business, the Coronavirus Job Retention Scheme, and business rates relief and grants. It considers the scale of the interventions and how decisions were taken at the time, including lessons to be learnt.

Kate Nicholls, Chief Executive of UKHospitality, said: “We were pleased to attend the opening session today and be confirmed as the only Core Participants from any industry. The fact hospitality has been recognised in this way is encouraging. We look forward to providing oral evidence to the inquiry in due course. Our job is to be a conduit for the sector, and we welcome anyone to be in touch.”

UK Clubs Will Be Extinct After Last Night Out On 31.12.2029 Government Warned The Night Time Industries Association (NTIA) has today issued a grave warning to the public: the UK’s vibrant nightclub scene, once the heartbeat of our cities and communities, is on the brink of extinction. 37% of Clubs have been lost since March 2020, 3 nightclubs per week, over 150 per year! If the current rate of club closures continues, December 31, 2029, will mark the end of an era—The Last Night Out, as we know it, before nightclubs vanish completely from our cultural landscape.

The devastating impact of prolonged economic challenges, increasing regulatory pressures, and a lack of meaningful support has driven thousands of businesses into insolvency. Once-thriving hubs of creativity, social connection, and cultural expression are disappearing at an alarming rate, leaving a gaping void in our society.

This week, the Night Time Industries Associate (NTIA) launched The Last Night Out, a campaign created by McCann London to highlight the continued plight of the night-time economy.

1.CONTINUATION OF SUPPORT FOR THE SECTOR:

Based on recent data, with 10 UK clubs closing every month, we face losing all major UK nightclubs by the decade’s end. The Last Night Out highlights this date in true nightclub fashion by announcing it as the final event of all nightclub culture.

McCann London’s campaign, a world of nightclub poster design, aims to raise awareness of continued nightclub closures whilst driving people through to a petition challenging the recently-elected Labour government to launch a Heritage Protection scheme, granting nightclubs targeted financial support and heritage clubs like Fabric, Ministry of Sound & SubClub culturally protected status.

Michael Kill, CEO of the Night Time Industries Association, expressed deep concern: “We are witnessing the systematic dismantling of the night-time economy. Our industry is not just about entertainment; it’s about identity, community, and the economy. Losing our clubs means losing jobs, culture, and a vital part of the UK’s social fabric. Without urgent intervention, December 31, 2029, will be the last night out and the end of a clubbing era that has defined generations.”

Sacha Lord, Night Time Economy Advisor for Greater Manchester, echoed this sentiment, adding, “The nighttime economy has been an integral part of our cultural and economic history. It’s more than just a night out; it’s where friendships are forged, creativity flourishes, and local economies thrive. The current trajectory spells disaster not only for the businesses themselves but for the communities they serve. We cannot afford to lose these spaces—they are the lifeblood of our cities.”

In light of this impending crisis, the NTIA is making critical demands from the government: The night-time economy requires sustained and meaningful financial support to weather the ongoing economic storm within the budget, starting with extending business rates relief beyond April 2025. Temporary relief measures are no longer sufficient; the sector needs long-term strategies to stabilise and foster growth.

2.RECOGNITION OF NIGHTCLUBS & VENUES AS CULTURAL INSTITUTIONS: Venues such as Fabric, SubClub, and Ministry of Sound are not mere entertainment spaces—they are cultural landmarks. The NTIA calls for these iconic clubs and others like them to be recognised as National Portfolio Organisations (NPOs) on par with galleries and museums. These venues deserve the same considerations, protections, and funding as other cultural institutions, acknowledging their crucial role in the UK’s cultural heritage.

3.POLICY REFORM AND REGULATORY SUPPORT: The government must urgently review policies and regulations that disproportionately impact night-time venues. This includes revisiting licensing laws, business rates, VAT, and planning policies to create a more supportive environment for the industry.

The NTIA calls upon the government, local authorities, and the public to recognise the urgency of this situation. The loss of these businesses is not just a commercial failure but a cultural tragedy. The time for action is now—before the lights go out on the UK’s nightlife for good.

26

CLH DIGITAL

Issue 235

Chancellor Must Address Crisis Threatening Pubs & Small Brewers And Offer Support, Not Tax And Wage Rises

The Campaign for Pubs is calling on the Chancellor, Rachel Reeves, to understand the crisis facing pubs and many UK small breweries and ensure that the forthcoming Budget, on 30th October, helps pubs – and doesn’t increase costs or taxes on them. There has been speculation of a rise in National Insurance and wages, which many pubs and publicans simply cannot afford.

The cost-of-living crisis has seen rising prices and business costs, including spiralling energy bills, at the same time as many consumers have had to reduce their spending. This ‘perfect storm’ of trading circumstances has led to a worryingly high rate of pub and small brewery closures. This is made worse by the fact that pubs are having to pass on at least some of the rising costs faced by brewers and other suppliers, making visits to the pub even less affordable to those on lower and middle incomes. The current crisis of course follows the lockdowns and restrictions during the Covid-19 pandemic, with many pubs still paying off considerable Covid debt, despite the fact trade has not returned to pre-pandemic levels, due to the cost-of-living squeeze.

The Campaign has written to the Chancellor and expressed very serious concern on behalf of UK publicans of the potential impact on pubs of the rumoured rise of employers’ National Insurance contributions as well as a potential increase in the Minimum Wage/National Living Wage.

Pubs and publicans simply cannot take any further increases in business costs in the current climate and if these are announced in the budget, it will undoubtedly lead to many more closures, given how critically marginal some businesses already are due to the cost-of-living crisis. Many pubs will have to lay off staff or cut staff hours just to survive, meaning the loss of potentially thousands of jobs up and down the country.

Publicans have expressed dismay about this, at a time when the Government needs to support small businesses, to have any chance of getting the country out of the current crisis and back to a period of sustained growth.

The reality is that many publicans are currently taking little or nothing from their pubs, due to the very tight margins. A considerable proportion make less than their own staff and are in effect working for less than minimum wage, something that appears not to understood by Government seeking to impose even more costs onto struggling small businesses.

The Campaign for Pubs has urged the Chancellor not to increase National Insurance on small businesses, or the damage will be significant.

Where there are to be any increases in costs for small businesses that will have a further significant impact on pubs and other small businesses, they must be balanced with vital tax relief or they will simply lead to reductions in staff numbers, plus the further loss of pubs.

The Campaign has called on the Government to maintain existing reliefs, notably on business rates, which is essential to help pubs get through the current crisis. It has also called for the promised overhaul of the whole business rates system, action to tackle unfairly high energy bills for small businesses and the cancellation of Covid debt for pubs with outstanding and unaffordable Bounce Back Loans. Due to the costof-living crisis, alongside inadequate Government support to compensate for the loss sustained by Covid lockdowns/restrictions, many pubs have not been able to ‘bounce back’ and can’t pay off these debts.

The Campaign stresses the need for direct support, not tinkering with beer duty and other alcohol duties, which does not make any meaningful

difference to help pubs and publicans. Any cuts to beer duty funnel tens of millions of pounds of tax relief to the global brewers and giant pubcos, who do not need support, whilst having a negligible impact on pubs, publicans and pub customers. Even Draught Duty Relief is actually principally beneficial to the big brewers and has a very small impact on pubs.

Government really wants to help hard-pressed pubs and reduce the price of a pint, then it needs to take action to stop the rip-off prices many publicans are forced to pay due to the beer tie, which is directly responsible for raising prices in pubs and forcing many publicans to leave their pubs.

OVERALL, THE CAMPAIGN IS URGING THE CHANCELLOR TO LISTEN AND TO DELIVER A PACKAGE OF DIRECT AND TARGETED SUPPORT THAT WILL ENABLE PUBS AND SMALL BREWERS TO GET THROUGH THIS COST-OF-LIVING CRISIS:

Dawn Hopkins, Vice-Chair of the Campaign for Pubs and a publican in Norwich said: “The situation for publicans, their staff, and suppliers across the country is very concerning. The Government must recognise the severe consequences of any measures in this Budget that could put further strain an already critically damaged sector.”

• No additional taxes (including NI) or costs (including wages) without equivalent tax relief.

• Keep all current relief in place including business rates relief and extension of zero business rates for the next fiscal year and a revision for 2024/25 to increase the multiplier for hospitality to reduce rates, plus an increase in the zero-rated threshold to £20,000 as well as rural rate relief.

• Announce a complete overhaul of business rates and a commitment to tackle the unfair and unique way in which business rates for pubs are calculated. Business rates relief should be extended to small brewers and other pub suppliers.

• If there is any scope to reduce taxes in this budget, the focus should be on business rates and VAT for small businesses – direct support, not alcohol duty cuts, that don’t help pubs.

• Decisive and meaningful action on energy bills for businesses. SMEs often pay disproportionally high bills, while larger chains have negotiating power to access lower tariffs.

• A cancellation of Covid debt for pubs/small brewers with unaffordable Bounce Back Loans.

Longer term, the Campaign is calling for a new ‘Small Retailer Relief’ to be introduced in the VAT system, whereby independent pubs and other independent small retailers would have a lower rate of VAT than huge chains. This would mean that small, independent businesses – including pubs, shops, cafes and restaurants – can receive appropriate support from Government without at the same time providing unnecessary and costly tax relief to huge companies and chains.

The Campaign for Pubs has also called for wider action from the Government, to help pubs and stop unnecessary pub closures.

NEITHER THE BUDGET NOR THE TREASURY ALONE CAN ‘SAVE PUBS’ WITHOUT TACKLING OTHER SERIOUS ISSUES, SO THE CAMPAIGN HAS ALSO CALLED ON THE GOVERNMENT TO: • Reform the planning system to stop the current endemic asset stripping of pubs being deliberately bought/closed for conversion/development. Planning law must include the simple principle that no pub of 50 or more years standing can be converted or demolished until and unless it has been properly and openly marketed for at least a year at the independently assessed value as a pub and sold at that price, if there is an offer.

• Properly tackle the unfair and often exploitative tied pub model. If the

“It is deeply worrying that at this hugely challenging time for pubs, instead of offering support to get us through the cost-of-living crisis, the Government is considering slapping extra costs onto publicans through increases in National Insurance and wages. This is simply not possible for many pubs at the moment and so all it will do is see staff hours cut, people laid off and more pubs closing. This is all the opposite of growing the economy, which is what Rachel Reeves says she wants to do, as well as putting at risk thousands of hundreds of pubs and thousands of jobs”.

“Our pubs urgently need support, and it is vital that the Government listens to the voices of publicans—if not, we risk losing even more pubs at an alarming and unprecedented rate.”

Paul Crossman, Chair of the Campaign for Pubs and a publican in York said: “Given the last Government’s catastrophic record on pubs we are now looking urgently to the new Chancellor to do the right thing for communities everywhere by providing meaningful support to our remaining pubs, as well as the employees and suppliers that rely upon them for a livelihood. Small independent pubs and suppliers must be a particular priority as so many are now on a razor’s edge of sustainability due to rising costs, legacy Covid debt and a range of other external pressures.”

“All existing reliefs must be kept in place and further support will be needed if the Budget imposes any further costs on these vital small businesses that are so often the last surviving community hub for their local area. This Budget is the moment where this Labour Government could and should signal the end of a prolonged and painful period of misguided and neglectful policy which has cost the UK so much of its vital communal infrastructure.”

Phil Saltonstall, brewer representative of the Campaign for Pubs and founder of Brass Castle Brewery said: “The UK’s small brewers are desperate for some signs of hope from the upcoming budget. Year on year, budget adjustments revert to an alcohol duty soundbite that favours multi-national brewers rather than pubgoers and presents big beer with yet another competitive advantage over our indigenous beer manufacturers. We are watching fantastic and innovative SME brewers blip out of existence on a daily basis as they fail to cope with the myriad obstacles to market access and trading penalties imposed or reinforced by recent budget measures and other government policies.”

“Small UK brewers employ disproportionally more staff than the multinationals, provide product range to consumers, provide revenue to the exchequer and are always the first businesses to flexibly embrace new technologies and green opportunities. We urge you to make good on the promise to help us be an engine for growth, rather than be sacrificed for the convenience of the Government’s relationship with big beer lobbyists”.

The Queen’s Head In Chesham Announced As Winner Of Fuller’s Glorious Gardens Competition Fuller’s has named The Queen’s Head in Chesham as the winner of its annual Glorious Gardens competition – an internal garden competition across all of Fuller’s 154 Tenanted Inns.

Now in its third year, the competition saw four Fuller’s tenanted pubs shortlisted, who were each visited for a final round of judging. Publican of The Queen’s Head, Paul Marsh, was presented with a plaque and a cash prize at an award ceremony hosted by last year’s competition winners – Michael Pearson and Charlotte Salaman at The Wych Elm in Kingston.

The Glorious Gardens competition is a celebration of outdoor spaces and the care publicans have put into them. As an extension of the pub itself, gardens attract customers throughout the year for a range of occasions – from after-work drinks and weekend socialising to alfresco family dining.

The other competition finalists were The Horse & Groom in Alresford, The Red Lion in Fernhurst and The Prince Arthur, Windsor.

Winning publican, Paul Marsh, said: “I’m delighted to have won this competition.

Our courtyard at The Queen’s Head is a beautiful spot that can be enjoyed year-

round. My team and I put in a lot of work to ensure the area is as well-kept as the rest of the pub – so a big thanks to my team too.”

Iain Rippon, Fuller’s Tenanted Director, said: “Congratulations to Paul – this is a well-deserved win. The competition was closer than ever – all of the finalists have fantastic gardens but the outdoor space at The Queen’s Head is perfect for all occasions.

“The courtyard at The Queen’s Head was the smallest of all the gardens in the final – but Paul and the team have used the space well. One feature that stood out in particular was the Sustainability Wall – which is covered in stories and photos highlighting the pub’s sustainability initiatives and its involvement in the local community. Paul’s work on sustainability has led to The Queen’s Head winning a BII Sustainability Champion Award.

“The Glorious Gardens competition is a great opportunity for our pubs to showcase their outdoor spaces – which are key trading areas year-round. I have the privilege of visiting the finalists to judge the gardens. It’s great to see the care our publicans take in looking after their gardens to make sure they’re comfortable for customers come rain or shine.

Issue 235

CLH DIGITAL

27

New Campaign Helps Consumers Identify ‘True’ Independent Breweries As Demand For Local Beer Rises A new campaign launching is seeking to make it easier for beer drinkers to identify beer from independent breweries in pubs, bars, and shops as demand for local beer rises across the UK. Production volumes for independent breweries have now returned to pre-covid levels, with cask beer sold in pubs also in double digit growth, according to statistics from the Society of Independent Brewers and Associates (SIBA) who have launched the new ‘Indie Beer’ campaign.

SIBA say the issue isn’t demand for independent beer, the issue is getting access to market and ensuring genuine independent beer is being sold to beer drinkers.

“Support for local independent brewers has never been stronger and in 2024 we’ve seen independent brewing volumes return to pre-covid levels. Between them independent brewers employ 10,000 people, run over 2,000 pubs bars and taprooms and pay millions in taxes here in the UK. They are a force for good in the local communities they represent and it’s essential Global beer companies are not taking credit for the hard work of true independent brewers.” Andy Slee, SIBA Chief Executive.

New YouGov data published today found that 75% of people surveyed believe consumers are being misled when purchasing beer from once independent craft breweries, such as Beavertown, Camden, and Fullers that are now owned by Global beer giants Heineken, Budweiser and Asahi respectively.

People were shown images of five beers from once-independent breweries that have been bought-out by Global beer companies; Beavertown Neck Oil (Heineken), Fullers London Pride (Asahi), Camden Hells (Budweiser), Brixton Reliance Pale Ale (Heineken), and Sharp’s Doombar (Molson Coors). When informed that these breweries were actually owned by Global companies and not independent, 75% of people surveyed said they felt consumers were being misled, with the figure for the beer drinkers surveyed even higher at 81% who believe consumers are being misled.

“People want to support smaller independent businesses, but when buying these beers they’re actually spending their money with Global beer giants.” Andy Slee, SIBA Chief Executive.

The results of the research also showed that consumers generally were more likely to think Global-owned brands were actually independent, with Beavertown Neck Oil the Global-owned brand people surveyed were most likely to think was produced by an independent craft brewery. 40% of people surveyed thought Neck Oil was independent –

higher than genuinely independent breweries such as Vocation, Fyne Ales and Five Points.

The research was commissioned by the Society of Independent Brewers and Associates (SIBA) as part of the launch of their ‘Indie Beer’ mark, which will be used on beer pumpclips, cans and bottle labels to identify beers as being produced by a genuine UK independent brewery.

The campaign also includes a new ‘beer checker’ tool via indiebeer.uk which allows people to check who owns the brewery they’re drinking from.

“There is more choice than ever when buying beer, but it can be really hard to know what’s the real deal – so we have launched the Indie Beer checker to make it really quick and simple for people to see whether the beer they’re buying is brewed by a genuine independent brewer or actually owned by a Global beer giant. You can also look for the Indie Beer logo when buying beer, which can only be used by genuine independents.” Andy added.

CAMRA Chairman Ash Corbett-Collins commented: “CAMRA has campaigned for more than 50 years for quality cask beer and thriving pubs in every community. This excellent campaign will help pubgoers make more informed choices at the bar, while supporting our muchloved independent breweries.

“We strongly believe it is vital people know the background to their beer; where it has come from, who has produced it and this is an incredibly effective way for people to find out more, while giving much needed support to local businesses and breweries, while protecting our pubs.”

More than two hundred of SIBA’s member breweries have now actively enrolled in the campaign and will be adding the Indie Beer mark to their bottles, cans, and pub pumpclips, with hundreds more to join in coming months.

HERE’S JUST A HANDFUL OF THE BREWERIES BACKING THE CAMPAIGN ACROSS THE UK; “Cloudwater Brew Co is delighted to support SIBA’s Indie Beer campaign. Independent businesses are the lifeblood of thriving local economies. Clearly identifying authentic and independent breweries will help consumers make the choices they want to ensure their money stays in their local area, and continues to fund innovation and to build a stronger future for British beer.” Paul Jones, Cloudwater Brew Co. “We are so pleased to support this great campaign and it’s a great way of showing just who is actually independent.” Simon Webster,

Bed Bugs a Rising Concern In The Hospitality Sector cleaning treatment can take anywhere from one to several hours, depending on the level of infestation and size of the area being treated.

Bed bugs can be treated with insecticide spray, however this has to be removed and neutralised before the bed and pillows can be used so a second clean may be needed to make sure the user does not get any adverse effects from the bed bug treatment. The steam application is chemical free, reaches better into narrow nooks and crannies, penetrates through fabrics and is not toxic so it provides a more eco-friendly solution to the problem.

Bed bugs hate heat, but love body temperature!

Eww!!

They cannot withstand extremely high temperatures so all it takes to kill them is exposure to steam of at least 48°C which is why the Duplex range of commercial steam cleaners are a safe and effective way to eliminate bed bugs and their eggs.

As resilient as those nasty little bugs seem, upon direct contact with steam, bed bugs can die almost instantly. However, reaching every bug in all their hiding spots may take time and a thorough steam

Thornbridge Brewery.

“As an independent brewery, we’re proud to be a part of SIBA’s Indie Beer Campaign, helping to highlight independent beer businesses across the UK.” Jo Farn, Attic Brew Co “It’s great to have a symbol of independence to represent our part of the sector to consumers. With the mix of brands all represented by the same large companies it’s impossible for consumers to understand what is truly independent and this is a fantastic start to differentiate us.”

Jonathan Radford, Windsor & Eton Brewery.

“INDIE BEER is a great initiative to help inform consumers which brands are independently owned. With the branding and marketing lines being increasingly blurred to present global brands as artisan products, looking out for the INDIE BEER mark will be a simple but effective way to know you’re buying from an independent business.” Andy Parker, Elusive Brewing “Brains is proud to support the INDIE BEER campaign, championing independent breweries and beer businesses across the UK. As an independent brewery here in Wales, we believe in the importance of celebrating authentic, local beer.” Sarah Leigh Webber, Brains Brewery “As a proudly independent brewery with deep roots in our community, we’re thrilled to join the Indie Beer Campaign. This movement celebrates the craft, creativity, and commitment of brewers like us. Together, we highlight the quality and diversity we bring to the UK beer scene, ensuring the future of authentic, independent beer remains strong and accessible to all.” Harrie Kelly, Ossett Brewery “Now more than ever, consumers are quite rightly keen to know more about where the food and drink they consume comes from. This scheme doesn’t just help to celebrate the many amazing independent brewers crafting excellent beers across the country, it also helps consumers to understand more about the beers on offer, allowing them to make informed decisions that directly support local businesses and economies.” David Glenwright, Titanic Brewery.

“Research shows that most beer drinkers in the UK are unaware that many of the mass marketed craft beer brands are in fact owned by one of the six global brewers. Yet the majority of beer consumers also say that they want to buy beer from genuinely independent local breweries.

This hard hitting campaign is designed to redress the balance and help our local independent breweries fight back – I’m proud to support it.”

Ian Fozard, Rooster’s Brewing.

EXPERIENCE THE POWER OF STEAM d Duplex is a leading industry ssupplier of technollogically advanced commercial and industrial cle eaning Our friendlyy and g machines. O experienced d team provide fre ee on-site, no oblig gation demonstrattions anywhere in n the UK, backed u up by certificated installation and trraining. give you With knowlledgeable after-sales service and sup pport, we aim to g complete peace of mind when choosing a cleaning machine.

• STEAM AND ND STANDARD STTANDARD ANDARD FLOOR CLEANING MACHINES MULTI-SURFACE • MULTI MULTI-SUR LTI-SURF TI-SURFACE SUR ACE STEAM CLEANING MACHINES ESCALATOR TRAVELLATOR • ESCALATO ATOR OR AND TRA TRAVELLA AVELLA ATOR TOR CLEANING MACHINES REMOVAL • GUM REMOV MOVAL VAL AL MACHINES

Reduce wat water ter & chemical usage with steam

It is important that the steam nozzle is applied slowly over the area to be treated so that the steam has enough time to heat and penetrate deep into the surface. Working from top to bottom steam can also kill bed bugs where they can lurk on curtains or blinds which should be steamed first, before moving on to the lower-lying objects such as beds, pillows, upholstered chairs, sofas and finally carpets and hard floors including all edges and skirting.

Once eliminated bed bugs can only re-infest if brought into the room on peoples clothing, but more usually luggage.

REQUEST A FREE DEMONSTRA DEMONSTRATION ONSTRATION ATION - TOT TOTAL T TAL AL UK COVERAGE Tel el 01227 771276

e-mail sales@duplex-cleaning.com

website www.duplex-cleaning.com www.duplex-cleaning.com

28

CLH DIGITAL

Issue 235

Bar and Cellar Equipment

Cellar Management: The Key to Serving the Perfect Pint and Protecting Profit Margins In the competitive world of UK pubs, serving a high-quality pint is no longer just a bonus—it’s a necessity. Good beer is a major driver of customer loyalty, and with tightening consumer wallets, getting it right is more crucial than ever. But what many pub owners may not fully appreciate is that the secret to a great pint often starts long before the beer reaches the glass. It begins in the cellar.

Effective cellar management is vital, not only for delivering a top-notch pint but also for reducing waste and keeping costs in check. In these tough economic times, poor cellar management practices can be detrimental to business, leading to unnecessary waste, tarnishing reputations, and diminishing profits. Let’s take a closer look at how pubs can elevate their beer quality through best practices in cellar management.

THE IMPORTANCE OF QUALITY BEER Customers today expect nothing less than perfection when it comes to their pint. A poorly served beer—whether it’s too warm, flat, or tainted with off-flavours—can turn away regulars and harm your pub’s reputation.

Quality beer not only satisfies customers but also helps ensure they return for more. According to surveys, beer quality is one of the top three factors influencing a consumer’s choice of pub. Pubs that consistently serve good beer are far more likely to build loyalty and stand out in a crowded market.

From delivery to the moment the pint is poured, good cellar management plays a pivotal role in maintaining beer quality. Temperature, hygiene, and careful handling all impact the taste and freshness of the beer, and therefore, customer satisfaction.

WASTE REDUCTION: A BUSINESS NECESSITY Good cellar management also has significant financial benefits. Inefficient cleaning and maintenance procedures lead to millions of lost pints across the sector each year. In fact, it’s estimated that poor cellar practices can result in pubs losing up to 5% of their beer stock annually. At a time when profit margins are tighter than ever, this kind of waste is unsustainable.

Proper cellar care reduces spoilage, minimises beer loss, and ensures the optimal lifespan of each product.

Always inspect deliveries for any signs of damage to kegs or casks. If there are any issues, refuse the delivery to avoid the risk of contamination or spoilage.

Ensure that glassware is properly cleaned, using non-tainting detergents, and rinsed thoroughly. The tiniest residue can affect the head of the beer, leading to flat pints.

Store beer in a cool, dark cellar. The ideal temperature is between 11°C and 13°C for cask ale and 3°C to 8°C for kegged beers.

Store glasses in an upright position to avoid dust settling inside, and never stack them when wet.

Avoid overcrowding your cellar, as this can impede airflow and temperature control. Allow space between casks and kegs to maintain consistent cooling.

7. Health & Safety

2. Cleaning and Maintenance Dirty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint. Clean your lines every 7 days, following manufacturer guidelines, and use quality cleaning products to ensure thorough sanitisation.

Don’t forget glassware! Clean, residue-free glasses are essential to preserving beer quality. Dirty glasses can affect head retention and the overall experience for the customer.

3. Temperature Control Monitor your cellar temperature daily. Even slight fluctuations can impact beer quality. Install a digital thermometer for more accurate readings and ensure your cooling equipment is regularly maintained to prevent breakdowns.

Health and safety in the cellar is paramount. Keep floors clean and dry to prevent slips, trips, and falls. Train staff on how to handle heavy casks or kegs correctly to avoid injury.

Regularly inspect your cellar equipment—such as cooling systems and CO2 canisters—for any faults or safety hazards.

SPECIAL CONSIDERATIONS FOR CASK ALES Cask beers require special attention due to their delicate nature. Unlike keg beers, they continue to ferment in the cask, so proper storage and handling are essential to ensure the final product is of the highest quality. Here are some additional tips for managing cask beers: Conditioning: Allow casks to rest (or “condition”) for a day or two before tapping them. This ensures that the yeast settles and the beer is at its best for serving.

Venting: Proper venting is essential to allow excess gas to escape, preventing over-pressurisation and ensuring a smooth pour.

Keep kegged beers at lower temperatures than cask ales to retain carbonation and prevent spoilage.

Serving Time: Cask beers are best served within 3 to 5 days of tapping.

After this period, they can lose their freshness and flavour.

4. Stock Control and Rotation

REPUTATION, SALES, AND PROFITS

Use a “first in, first out” (FIFO) system for stock rotation. This helps ensure that older stock is used first, minimising the risk of beer going stale.

In today’s challenging trading environment, every pint counts. A well-maintained cellar doesn’t just ensure a perfect pint; it protects your reputation, reduces waste, and drives repeat business. Serving subpar beer can quickly damage a pub’s standing and impact sales. On the other hand, pubs with a reputation for quality beer will enjoy greater footfall, customer loyalty, and higher profits.

Monitor your stock levels carefully to avoid over-ordering and wastage.

Keep a log of best-before dates and consumption rates to optimise ordering and avoid stock expiry.

5. Beer Line Cleaning

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

Regular beer line cleaning is essential to maintain freshness and flavour.

Poorly maintained lines can spoil a pint, leading to customer complaints and wasted beer.

To help pubs get the most out of their beer, here are some key tips and best practices for keeping your cellar in top condition:

Use a professional beer line cleaning service if possible, or ensure your staff are fully trained to carry out the procedure correctly.

1. Delivery and Storage

6. Glassware

Investing time and effort into effective cellar management may require some upfront cost and training, but the long-term benefits far outweigh these initial efforts. A great pint isn’t just about what’s in the glass—it’s about everything that happens behind the scenes, from delivery to pour.

For pub owners and operators, there’s no question: a well-managed cellar is the backbone of your business. Take care of it, and it will take care of your bottom line.

Reducing Interruptions To Your Drinks Dispense Gas Supply For landlords, managers and bar staff, a key factor to delivering a high-quality front-of-house experience is efficient service.

However, in the hospitality sector, taking time out to manage the drinks dispense gas supply can interrupt quality service.

More time spent in the cellar than serving drinks can lead to delays and impact customer satisfaction.

These delays can be particularly challenging in a busy venue, however there are alternative solutions to conventional gas supply that reduces interruptions and enable more efficient service.

CarboStore™ from Air Products is a CO2 supply system for venues that sell carbonated drinks at high volume. Through smart fit and forget technology, it eliminates the need for manual handling of heavy cylinders, time-consuming change overs, plus the time and administration required to manage gas orders.

The system includes integrated telemetry which monitors gas levels in the tank, sending a signal to Air Products to schedule a delivery when the gas is run-

ning low. Deliveries are handled seamlessly through an external fill point, meaning that gas can be delivered at any time, without interruption to service and without the need for staff involvement.

Additionally, CarboStore™ increases space in the cellar that would be taken up by cylinders one 180kg tank stores the equivalent of 28 6.35kg gas cylinders. By removing heavy cylinders from the cellar, the risks of workplace injuries and hazards can be reduced.

Switching to the fit and forget CarboStore™ drinks dispense gas system frees up more time to focus on front-of-house service to customers and less time on the gas supply.

Say goodbye to gas cylinders and hello to CarboStore™.

Air Products is a global leading drink dispense gas supplier, working with the hospitality industry for over 60 years. If you are interested in exploring how CarboStore™ can help your business, visit: airproducts.expert/uk/drinks.

Universal Dispense Systems

designs to meet your requirement and these are available in a full range of finishes and branding options.

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.

Contact us here for more information or a quotation- sales@universaldispensesystems.com

Festive Ordering

Issue 235

CLH DIGITAL

31

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) 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.

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.

1. Publish Christmas content early to boost SEO 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.

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.

2. Create and optimise content for festive events

Post regularly about your holiday packages, festive events, and last-minute 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.

If your hotel is hosting festive events such as afternoon teas, family-friendly 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.

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.

3. Plan your social media strategy for the festive period 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

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 Christmas-related 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.

Delight Your Guests This Festive Season with a Stunning Christmas Tree!

Christmas Tree World is a specialist provider of artificial Christmas trees for commercial venues.

We also supply a range of Christmas lighting and decorations to complete your festive display.

We supply a wide range of tree designs from 2ft to 40ft tall, suitable for indoor and outdoor locations.

Visit our website today, or call our commercial and event specialists for bespoke designs and tailored quotes.

Our innovative designs feature pre-lit options for easy cable management, slim options for narrow spaces, even upside-down trees for ceilings.

Email: sales@christmastreeworld.co.uk

Our high-quality trees are made to last. All Christmas Tree World trees feature a 10-year foliage guarantee.

Festive Hospitality: Get Your Venue Ready for Christmas with Alliance Online With autumn beginning, we start looking towards wrapping up warm and bracing ourselves for the coming months. Whilst most are still advertising Halloween, we in the hospitality industry are very much planning for Christmas. With some venues already no doubt half booked up with festive parties throughout December, it’s important to start organising your Christmas theme.

WHAT’S VOGUE THIS SEASON? The Classics Obviously, it’d be remiss of us not to start with the classic colourways which dominate the festive period, beginning with Gold, Red and Green. These tones always feature in venues on account of them being the quintessential Christmas colours. Their warm and inclusive tones scream festive cheer and work well because any shade of red or green are perfect, so if you want the theme to be moody, opt for darker variants.

Staying with iconic looks, if Gold, Red and Green aren’t your thing you could go for the crisp, clean look of Silver and White. With the white imitating Winter’s snow, the silver adds a tasteful hint of sparkle and glamour. A great place to start is a snow effect / flocked tree to act as a backdrop for your Christmas decorations.

Navy & Gold For a more regal colour palette, navy and gold creates a striking contrast. We predict this to be a huge trend this season, particularly

in luxury venues. The deep midnight navy provides a dramatic and elegant stage to build your Christmas theme on. Lavishing the navy with gold accents instantly infuses the theme with a warmth which compliments a premium environment.

Pink & Green If you and your business embrace non-mainstream themes, then this may be for you.

Perfect for quaint, quirky establishments that stand out from the crowd this soft, fresh and airy colour scheme creates a serene and inviting atmosphere. Our range incorporates pearlescent crackers which introduce a subtle shimmer and glamour.

Supporting the Environment with a Bang At Alliance, we have taken the initiative to ensure our Christmas crackers are fully recyclable. This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic crack. We have replaced this with the snapping sound of card instead meaning the fun can still continue, but the cracker can be disposed of afterwards.

To review our Christmas offering, contact your local Alliance depot who will be able to talk to you further surrounding Christmas and how we can help you be ready for the festive season.

See the advert on the facing page for information.

Telephone: 01257 754795 Website and live chat: www.christmastreeworld.co.uk

32

CLH DIGITAL

Issue 235

Chefs' Buyers Guide

Bidfood Launch Its 2025 Food And Drink Trends’ Foodservice provider Bidfood, has revealed the food and drink trends it expects to hit the out of home market in 2025.

As well as value, quality and elevated experiences, this year’s trends are influenced by consumers’ desires to make healthier and sustainable choices, as well as emotional drivers such as comfort, tradition, reward and sharing.

To support the industry in navigating these new trends, Bidfood has released its 2025 interactive guide with brand new for 2025, shoppable features, helping operators to not only respond to shifts in consumer demand and keep up to speed with the ever-changing market, but make informed product choices that they can apply straight to their menus.

Also included in the report are a range of useful tools including extensive web content, new additions to the trends safari video series, delicious new recipes and much more.

FLAVOURS LESS TRAVELLED: Trying new and unique cuisines are top of consumer’s priorities and a key factor influencing this year’s report, with 55% frequently looking to explore these new and exciting flavours when eating out. The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from.

Research has shown that the global cuisines gaining momentum this year are: • Southern States • Turkish • Greek • Argentinian • Portuguese • Swiss

CLOSER TO HOME: As consumers continue find provenance on menus appealing, many seem to be drawn to learn more about those cuisines that are on our doorstep, but which offer something different to the traditional English classic dishes that are familiar. Nearly half (43%) of consumers are interested in trying Scottish, Welsh and Irish cuisine, due to its traditional flavours, comforting nature and their desire to support British suppliers. Take consumers on a journey across the British Isles with a warm and hearty Irish stew, rich and flaky Scottish salmon and tender Welsh Lamb. However, a number of lesser known dishes such as stovies, oggies and coddle also draw appeal.

BUNS AND BOWLS: In today’s fast-paced world, consumers are busier than ever. It’s therefore no surprise that on-the-go options have become a staple for individuals seeking convenience without sacrificing quality. Whilst over 40% of consumers already eat staples such as wraps and cakes when out of

LittlePod’s Natural Vanilla Paste Hailed as a ‘much-needed evolution for the kitchen’, LittlePod’s natural vanilla paste in a tube has proved popular with professional chefs ever since its launch, almost 15 years ago.

The natural ingredients company’s quest for innovation continues, with the addition of another pioneering product to its responsibly-sourced range this autumn.

Several years have been spent developing an alcohol-free alternative to the versatile vanilla paste that is used and loved in commercial kitchens across the UK and all over the world.

First intended as a specialist product for the Middle East market, LittlePod’s latest line has also attracted interest from closer to home. Having spent so long perfecting another cutting-edge ingredient, the King’s Award for Enterprise winners are excited to be at the forefront of food once again.

“Our new alcohol-free vanilla paste has been a long time in the making,” said Janet Sawyer MBE BEM,

home, the demand to try the lesser eaten options like poke, Buddha, and acai bowls as well as chia pots is increasing in popularity. This is coupled with a desire for next level hot and cold premium sandwiches, packed with innovative quality fillings.

FRIENDLY FIBRE: Healthy eating is increasingly front of mind for consumers, in particular the awareness and understanding of gut health. Bidfood’s friendly fibre trend explores how this important nutrient helps keep our digestive system healthy, which foods are rich in fibre and how operators can include a variety of tasty dishes on their menus that debunk the myth of high fibre foods not tasting good.

PROACTIVE PRACTICES: Consumers are still highly conscious of the environmental impact within their own lifestyles. This is evident when they make choices in the out of home sector, with 7 in 10 saying that sustainability is an important factor when deciding which out of home venue to visit. Not only will consumers be more likely to visit, but they will also pay more if they can see that their food and drink comes from sustainable sources, making it important for operators to demonstrate the great work they do around ESG.

CHOCOLICIOUS: The Chocolicious trend reflects the innovation that’s dominating the hot drinks (and dessert) category, with consumers looking for affordable luxuries when they eat out, particularly with premium chocolate. With over 80% of consumers seeing chocolate as an affordable treat, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the part.

LittlePod’s Managing Director and founder. “Our original, innovative natural vanilla paste in a tube is our bestselling product and that isn’t going to change. But an increasing number of consumers are seeking an alcohol-free alternative and we’re delighted to be able to meet that need.

“This has been a challenging project and it has taken a great deal of time and effort to perfect the process. We are so pleased with the end result – another unique product that makes using real vanilla so much easier, and all without compromising on the quality.”

Providing the same viscosity, quality and ease-of-use as the East Devon-based company’s original vanilla paste, LittlePod’s alcoholfree version is available in the familiar recyclable aluminium tube that makes portion control in the kitchen so simple.

Larger size catering versions are also available for professional and trade use. Please telephone 01395 232022 or email sales@littlepod.co.uk to find out more.

Darégal Gourmet UK Unveils Food Trends Report For 2025 and Beyond with Key Insights for Chefs and Food Manufacturers 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.

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.”

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

Chefs' Buyers Guide

Rossi International

Rossi International is a Family-owned and Family-run food import business, with a vast range of Mediterranean and Italian products, many unique to the United Kingdom.

Issue 235

CLH DIGITAL

33

don't currently stock, we are sure that we can source it for you.

We provide a Family touch and aim to provide an excellent service to all our customers, no matter how big or small their businesses' are.

We also supply large wholesalers, and years of work and research has enabled us to have contacts who give us great produce at the best competitive prices.

With more than 20 years' experience, our small team are from Italy, Spain and of course, the United Kingdom.

We take great pride in our vans delivering to your business in our dual temperature sprinters, ensuring your frozen, chilled or ambient products are delivered safely to you after leaving the warehouse.

We have goods arriving to us multiple times a week, from pallets to containers, so even if it is something we

For further information visit 01258 857210 or www.rossiinternational.co.uk

Introducing OiLChef, The Award Winning Money Saving System For Your Kitchen Deep-Fryers OiLChef saves you money every week with: • Cooking Oil 25% to 45% • Cooking Time 15 seconds to 60 seconds (Onions Rings/Cheese Frys minus 15 seconds Chicken Sandwich minus 30 seconds Chicken Tenders (thawed) minus 60 seconds) • Labour with fryer cleanouts • Labour and money with filtration and filter powder Clients have determined that by adding the OiLChef device to the deep fryers, the operational savings in excess of 2000 gbp per year. Each OiLChef device is guaranteed for 3 years and only needs replacing every 3 years.

Each device is virtually unbreakable, simple to use and takes less that 3 seconds to install.

The OiLChef device reduces cooking times and increases firm texture hold times for your foods.

Contact OiLChef today and ask how you can evaluate OiLChef in one of your fryers today risk free.

Compare our OiLChef device with any solution you currently use and you will be impressed with the superior results that OiLChef delivers. Now available through T- Quality. www.oilchef.co.uk or see the advert on page 9.

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has evolved its Nest Pubs franchise concept through a collaboration with Pieminister.

The collaboration will see Nest Pubs serve Pieminister’s recently launched “Handy Pies” – handheld, deep filled pies. These will be kept warm in branded pie warmers, which will be housed on the back bars of all Nest Pubs. Greene King, which currently operates seven sites under the Nest format, said all Nest Pubs will continue to serve pizza and remain as wet-led pub businesses, but the addition of Pieminister’s offering will equip franchisees with more food options to serve customers – including a plant-based option.

Nest Pubs is the second franchise concept from Greene King Pub Partners,

following the success of Hive Pubs, the first franchise concept Greene King launched in 2021.

Penny Baldwin, franchise director for Greene King Pub Partners, said: “This is an exciting step in the evolution of our growing Nest Pubs franchise concept.

Pieminister’s ‘Handy Pies’ provide our franchisees with another food option to serve customers, without the need for a kitchen or kitchen staff. This complements the pizza offer already in place in Nest Pubs, which is effective and simple for our Nest Pubs franchisees to deliver.”

For further information, or to take advantage of a special offer from Pieminister, please see the advert below.

Handpicked by the renowned Rossi family, we import a vast range of delicious Mediterranean foods and beverages, many unique to the United Kingdom.

01258 857210 | www.rossiinternational.co.uk

34

CLH DIGITAL

Food Safety

Issue 235

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

By Kirstie Jones, Head of Client Services and Environmental Health Expert, Navitas Safety https://www.navitassafety.com/

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to support the campaign, there’s been little discussion about the potential new allergen regulations since late last year.

The push for Owen’s Law began following the tragic death of Owen Carey in 2017.

Owen, who had been out celebrating his 18th birthday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described. Despite informing the server of his multiple allergies, including a severe dairy allergy, Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk.

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

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

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

With allergies on the rise (in the UK, around 2.4 million people are living with a diagnosed food allergy), it’s likely that ministers will become more and more pressured to take action, which means that while the

introduction of Owen’s Law isn’t guaranteed, it is still highly likely that some changes will be made, especially considering that it builds on the existing Natasha’s Law. Not many hospitality businesses currently have allergens written on menus. They rely more on separately prepopulated allergen checkers. But as some changes may be afoot, there is no time like the present to get ready for any changes that may come with Owen’s Law. Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES Now is a good time for businesses to review how allergens are currently identified, documented, and communicated to both staff and customers. A comprehensive and regularly updated allergen checker (matrix) should be in place; this keeps all menu information together in a single location so staff always know where to find answers to any questions they might receive.

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

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

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

Combatting Refrigeration Hot Spots

ing basis.

KEEP MENUS UPDATED Start adapting your menus to include clear written allergen information for each dish (such as recipe specs). Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-ofhouse teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file.

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

ENGAGE WITH THE CONSULTATION PROCESS It’s likely we’ll hear more about Owen’s Law over the coming months.

Alongside the above, it’s important to stay informed with the progress, and where possible, engage with the consultation process.

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

Compliance at Your Fingertips with PREPsafe owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

By Jason Webb, managing director, Electronic Temperature Instruments

OTHER FEATURES OF PREPPY APP When it comes to commercial refrigeration, ‘hot spots’ refer to areas within refrigeration units where temperatures rise above the desired level. This has the danger of compromising food safety, increasing both energy consumption and cost, and placing strain on refrigeration systems. With many businesses facing tightening costs, waste and inflated energy bills are something many strive to avoid.

There are several causes to be aware of to help combat hot spots in your refrigerator units. Arguably the most important of those is ensuring good airflow throughout the entire unit.

Refrigeration units rely on fans to circulate the cold air evenly. Blocking or obstructing these air vents prevents the cold air from circulating effectively, leading to uneven temperature distribution where hot spots thrive. Overloading shelves or improper arrangement of items inside the unit is often the biggest culprit. When the airflow is blocked, the cold air simply cannot reach all areas, particularly items placed close to walls or stacked too densely.

Regular monitoring and investing in good, reliable

equipment is key to avoiding the impact of hot spots.

Manual temperature checks with infrared or digital thermometers help ensure that the unit is maintaining the correct temperature across all zones. Make sure to check the temperature at various points inside the unit, not just near the door or thermostat to gain the best readings.

Automated data logging systems can also record temperature data over a period of time. These systems help detect recurring hot spots and provide insights into the units refrigeration performance.

In the UK and EU, food safety regulations require strict monitoring of refrigeration temperatures.

Guidelines such as the Hazard Analysis and Critical Control Point (HACCP) emphasise the importance of maintaining proper temperature control to avoid food safety hazards. Regular monitoring of hot spots is essential for compliance. Don’t be caught out.

For further information please visit www.etiltd.com See the advert on page 32 for more details.

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant.

In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready to assist. Our customers include restaurant

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including: • Nutrition • Consumption • Customer pickup • Price and barcode labels • Received • Allergy info • And many more...

New customers can also benefit from a free oneon-one screen share tutorial to maximize the app’s functionality. www.prepsafe.com uksales@prepsafe.com +44 (0)20 3960 8787 Mobile: 07951749664

36

CLH DIGITAL

Issue 235

Food Safety

Natasha’s Law: Reflecting on the Past Three Years

By Simon Brennan, Senior end user client manager for specialist print solutions, Brother UK Three years ago, we saw the introduction of a new law that required any food industry company that sells Pre-packaged for Direct Sale (PPDS) foods to re-think how they’re labelled. The law, formally known as Food Information (Amendment) (England) Regulations 2019, means that all PPDS foods must be clearly labelled with information on potential allergens present.

THE STATE OF COMPLIANCE IN THE UK The initial response to the new law was positive, with Brother UK research finding that 100% of food industry businesses surveyed agreed it would make customers with food allergies feel safer.

But while motivation to comply was there, businesses were faced to do so quickly. Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size, and sticking it to the packaging. So, what has this meant for compliance rates?

A study carried out by Erudus, a market leading source for accurate allergy, nutritional and technical product data, found that more than half (54%) of PPDS food labels still failed to accurately declare the presence of allergen ingredients. One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text.

ADAPTING TO NEW REQUIREMENTS It’s clear that businesses need to work diligently to consistently meet these regulations while maintaining efficiency. Implementing the right technology can be an excellent way to do this, without adding extra pressure or strain on your team. The most appropriate solution will depend on the scale of the business, and how many

locations it has.

For single-location businesses, a stand-alone label printing solution might prove a costand time-efficient way to ensure good legibility of information. However, for those with multiple sites, or more complex requirements on a single site, integrating food labelling with a menu management system can streamline the process of making changes to information by allowing it to be done from a single, central database.

Marka is one such system that has helped customers, including the leading international multi-channel Japanese food business Snowfox Group, find a better way to label accurately and in accordance with Natasha’s Law. It achieved this by analysing the group’s unique needs and implementing the right software and hardware to allow Snowfox to focus on the growth of its business without worrying about the technology.

FURTHER CHANGES AHEAD As food labelling regulations are constantly evolving to ensure the safety and accuracy of food products, businesses should adopt reliable and user-friendly technology to ensure compliance, protect customer safety, and safeguard their own operations.

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. While it’s alarming that so many British businesses are still falling short of the current standards, the good news is that the challenges they face are easily fixed, with a wide range of robust and good-value labelling systems now on the market purpose built to make efficient compliance easy.

For in-depth, expert guidance on achieving and maintaining compliance as efficiently as possible, visit www.brother.co.uk/food-labelling

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In the bustling world of cafes, bars, and restaurants, Logicall’s temperature monitoring solutions aren’t just a luxury—they’re a necessity. Here’s why your establishment needs our innovative technology: Food Safety Compliance: Regulatory bodies demand stringent adherence to food safety standards. Logicall’s LoRaWAN temperature probes ensure continuous monitoring of fridges, freezers, and cold rooms, providing real-time insights into temperature conditions. This proactive approach not only prevents food spoilage but also safeguards your business against compliance issues.

Instant Alerts for Swift Action: Temperature breaches can be disastrous for perishable goods. Logicall’s instant alert system via text, email, or audible alarms ensures swift action in the event of fluctuations. This rapid response not only saves stock but also maintains the quality and safety of your food products.

Easy Deployment and Scalability: Forget the hassle of Wi-Fi dependencies. Our temperature probes utilise long-range communication technology, ensuring seamless connectivity across your entire establishment without the need for complex Wi-Fi infrastructure. This not only simplifies deployment but also makes scaling your monitoring capabilities a breeze.

Preventative Maintenance with Smart Sockets: Logicall’s smart sockets go beyond temperature monitor-

ing. They provide real-time data on energy usage and cold storage unit health, allowing you to proactively address potential issues. By optimising energy consumption and preventing equipment failures, you not only save money but also ensure uninterrupted service to your customers.

Logical Checks Food Probing App: Simplify your kitchen operations and go paperless with our Logical Checks app. Designed to digitise all your HACCP temperature checks, this user-friendly app streamlines your kitchen’s daily routines. Ensure compliance with ease, leaving behind the burden of manual checks and embracing the efficiency of digital monitoring.

Real-Time Display Screens: Take control with Logicall’s real-time display screens deployed throughout your kitchen. Monitor the status of your fridges and freezers in real-time, ensuring that your entire kitchen team is on the same page. This visual solution enhances communication and allows for swift corrective action, minimising the risk of temperature-related issues.

In summary, Logicall’s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance, and operational efficiency. Invest in our technology today and secure the longevity of your perishable inventory while ensuring the highest standards in food quality and safety.

See the advert below for further details.

Hospitality Technology ‘Tis The Season Of Data Collaboration For Hospitality Brands 38

CLH DIGITAL

Issue 235

by Hugh Stevens, UK MD, LiveRamp (www.liveramp.com) As the 2024 festive shopping season approaches, optimism is high. Forecasts indicate that consumers will spend more in the run-up to Christmas compared to last year.

These audience insights are available from a range of sources, including first-party data from loyalty programmes, in-store and online orders, app usage and from advertising campaigns. Connecting these datasets requires a holistic data strategy covering the whole business, as well as implementing advanced technologies including data clean rooms which can break down data silos and create a unified view of guests.

For hospitality brands, this period presents a significant revenue opportunity. Consumers enjoying Christmas activities and shopping for gifts will often be combined with socialising around food and drink, resulting in a timely boost for restaurants and bars. However, consumers’ discretionary spending is still constrained, and competition remains fierce.

If data remains siloed, its operational value for making cohesive and impactful campaigns, and therefore business growth, lies dormant.

However, by integrating these data sources, hospitality marketers can paint a richer picture of customer behaviours and preferences, enabling more effective marketing strategies. Moreover, clean rooms also enable other data sources from third-parties that can strengthen customer personas and provide a more comprehensive overview of their path to purchase in a way that respects privacy.

Hospitality marketers face a plethora of unique and dynamic challenges, which require them to stay agile if they are to keep their audiences engaged and drive return on investment. Whether that’s responding to changing consumer preferences for food items (e.g. gluten-free and alternative milk options), or adapting to increased intermediation of their customer relationships through third-party delivery businesses. This is set against the backdrop of rising costs and shrinking margins for hospitality brands thanks to fluctuating food prices, operational overheads and labour shortages.

COLLABORATE FOR SUCCESS

The question then arises: how can hospitality venues distinguish themselves in a crowded market at this crucial time of year?

THE POWER OF PERSONALISATION The key to thriving in this environment is to deliver omnichannel marketing experiences that are personalised and meaningful. This requires a comprehensive understanding of individual preferences, which is essential for capturing customers' attention, loyalty and differentiating one’s brand.

No matter how much data you have internally, it’s impossible to have an end-to-end picture of the consumer by yourself. Data collaboration is essential to achieving the depth of insight needed for truly personalised marketing at scale. By partnering with complementary businesses, such as delivery services and review platforms, hospitality marketers can enhance their understanding of customer behaviour and optimise their strategies accordingly. This also extends to non-adjacent but complementary partners, such as commerce media networks. For example, the insights available to financial services providers on customer purchasing can be leveraged by restaurants targeting those high-value audiences.

Hospitality marketers can then scale these insights across the full range of media environments, with cross-screen measurement capabilities for TV, social and digital platforms. This enables brands to track campaign performance by region, chain and audience, and unlock expanded opportunities to drive value and keep guests coming back again and again. An

Extra Security with CardsSafe CardsSafe is a cost-effective technology designed to securely retain customer credit, debit and ID cards

example here would be understanding from in-app usage what customers prefer to order at lunchtime vs late-night snackers or in different areas. Combined with first-party data, this can be used to deliver omnichannel campaigns that include broader formats such as Digital Out-of-Home (DOOH)/Out-of-Home (OOH) and those at the household and personal level through Connected TV (CTV) and mobile, at specific times and/or certain postcodes where preferences are seen at in-store purchases. Delivering personalised and seasonal-themed moments across digital and dining experiences, these can boost loyalty, showcase menu innovation and drive growth.

TRUST THROUGH TRANSPARENCY Reflecting on consumer concerns around the use of personal data, it is important that hospitality businesses are transparent with customers about how their data will be collected, used and stored. Customers likewise need to understand how they will benefit from the utilisation of their data.

Those that can best articulate this value exchange - i.e. the provision of exclusive offers, loyalty rewards or personalised experiences in exchange for a consumer’s phone number or email - will have greater success in gaining trust and consent. They will also enjoy deeper customer relationships.

At a time when consumers expect highly relevant and personalised interactions across touchpoints by default, hospitality brands need to take a holistic, people-first and shopper-centric approach. By leveraging 360-degree data insights, hospitality marketers can learn to predict, manage and adapt to these changes efficiently to improve the bottom line. If used correctly, first- and second-party data has the potential to ignite momentum for hospitality brands and increase revenue for the coming festive season and beyond.

while customers run tabs. With CardsSafe, caterers, pubs, bars and restaurants can securely retain bank cards, deterring dine and dash and allowing staff to upsell while keeping tabs. As a result of improving security, managers can maximise profit, increase spending, and reduce losses.

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, “The CardsSafe system is great for servicing customers who enjoy our outside areas”. One of The Deers Hut’s most significant challenges when keeping tabs was always their sizeable and hugely popular outdoor facilities. Staying on top of where their customers were seated was soon resolved, and additional CardsSafe units were installed to eliminate dine and dash and dispel potential disputes over tabs or table numbers.

CardsSafe Ltd.’s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides extra security for the venue and customer.

The bar tab-keeping units signify to the customer that the venue cares about their card security, a testament to the long-standing success of CardsSafe technology.

For more information, visit www.cardssafe.com or call 0845 500 1040.

Vista Technology Support: Your Trusted Partner 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.

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

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

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.

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

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

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.

40

CLH DIGITAL

Issue 235

Kitchen Equipment and Fit Out

SteelPlus: MKN Sets New Standards With Over 40% Co2e Reduced Stainless Steel All this enables users to actively optimize their carbon footprint and meet the increasing demands for sustainable practices and technologies in commercial kitchens.

MKN, a leading global provider of professional and innovative cooking technology in over 100 markets worlwide, is setting new sustainability standards. The independent international premium manufacturer MKN with more than 600 employees worlwide, presents its latest achievement: MKN SteelPlus.

With the MKN SteelPlus* option, the hidden champion is setting a new standard in professional cooking technology, also in terms of environmental friendliness and sustainability. Our products not only help to reduce CO2 emissions, but also optimize energy and water consumption in professional kitchens through innovation and quality - an important step towards a sustainable professional kitchen.

Made from Aperam infinite™ near-zero carbon stainless steel, the SteelPlus option is available for MKN’s combi-steamer and FlexiChef products.

Compared to stainless steel conventionally produced in Europe, MKN SteelPlus* is characterized by a reduction of over 40%* in CO2 emissions. The comparison with stainless steel worldwide is even more impressive, with a saving of 80%**. Another important aspect is that MKN SteelPlus* is made using 98% scrap content, which further underlines the sustainability.

Another important aspect is that MKN SteelPlus* is made using 98% scrap content, which further underlines the sustainability.

MIWE Smartfresh Lands in the UK

More information: https://www.mkn.com/en/sustainability/mkn-steelplus Email: steelplus@mkn.de * available for MKN’s combi-steamer and FlexiChef products. Scope 1,2,3 - Option for MKN FlexiCombi® and FlexiChef® - ** CO2e emission in the production of SteelPlus 1,06to / To , Source : Manufacturer ***Source : ISSF report based on 30% scrap - ****Source : 304 grade Stainless Steel Carbon Footprint Comparison, EU, Indonesia and China 2022-07-07 R Gyllenram and W Wei, Kobolde & Partners AB 1

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.”

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.

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 instore 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’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 well-suited to bakers with a wide variety of single par-baked goods, affording them

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.

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.

ACO Grease Traps, Separators and Recovery Units Find the right grease unit for your kitchen using our selector In today's catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

- Your kitchen equipment set up - Days of operating - Number of meals served ACO have a range grease units to cater for all kitchen sizes. From small under-sink grease traps for low volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs. Answer a few simple questions and receive a recommended solution.

For more information about our Grease range and to download our grease guides visit: www.aco.co.uk/grease-management

Our recommendation will be based on things like:

www.aco.co.uk/buy-grease-solutions

- Location of the unit

See the advert on the back cover for details.

Find a recommended grease unit for your kitchen using our selector now:

Electrolux Professional Launches Energy Saving Undercounter Glasswasher Range Electrolux Professional has expanded its energy and water saving warewashing portfolio with the launch of its NeoBlue Touch undercounter glasswasher range.

tion by simply requiring users to select a 90-, 120-, 180-, or 240-second cycle time.

The range, which is aimed at businesses including cafes, bakeries, and pubs, offers a reliable glasswashing solution tailored around smart savings and ease of use with the simple touch of a button.

NeoBlue Touch is accessible for all users and can be operated through a single button. A change in colour of the button communicates the appliance’s status in seconds, so that operators know exactly what it is always doing.

Electrolux Professional’s OnE Connected app can also be downloaded to remotely monitor, adjust, and customise the models via Bluetooth connection.

The range is available in two lines which are equipped with MyEco Cycle, a smart feature developed to produce significant energy and water savings. Each cycle uses just 260W of energy and 2.1L of water, providing operators with the chance to reduce energy consumption by up to 40%, compared to the manufacturer’s previous undercounter range with 3L of water used.

Engineered to deliver best-in-class performance along with a seamless user experience, the models are equipped with 360° spray coverage and an integrated washing arm to ensure that each item is thoroughly cleaned during every cycle.

The L model has been designed to improve workflow with an enhanced loading and washing capacity of up to 1,170 items per hour. A market-best loading height of 400mm also allows for superior flexibility when loading a variety of glassware, such as crystal, glasses, and ceramic mugs.

Alongside the L model, the smaller S model has been built to maximise results in minimal space, with a loading height of 290mm and rack dimension of 400mm by 400mm. The appliance ensures ease of opera-

The NeoBlue Touch range has also been awarded the prestigious 4-star rating from Ergocert, meaning both lines have been tested to minimise tension and strain on users, all while providing a simple operation through an accessible interface.

Electrolux Professional has set out plans to maximise the range’s lifecycle by offering a dedicated diagnostic support and troubleshooting procedure, along with guaranteeing the availability of spare parts for at least 10 years.

Steve Bowler, Design and Product Manager at Electrolux Professional, said: “The introduction of our new NeoBlue Touch range leaves businesses of all sizes with the chance to capitalise on the potential of sustainable glasswashing solutions. Perfect for any front-of-house operation, the plug-and-play range is on hand to deliver outstanding washing results along with smart savings at the touch of a button.”

For more information, visit https://www.electroluxprofessionalgroup.com

42

CLH DIGITAL

Issue 235

Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology DrainMinor C from Pump Technology Ltd - The Best

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Blue Seal Ltd are very mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavyduty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

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

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

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

The feature benefits of induction far outweigh the

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

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

initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

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

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

Pump System For Combi Oven Wastewater Drainage!

When searching for a reliable Combi Oven wastewater, pump installers and owners need look no further than the DrainMinor C from Pump Technology Ltd / Jung Pumpen GmbH. For 26 years Pump Technology Ltd. has been the Uk’s leading wastewater pumping system provider for commercial kitchen drainage requirements.

In response to requests from kitchen designers and users, the company has developed the New DrainMinor C, a compact and reliable automatic pumping system specifically for Combi Oven cleaning cycles.

RELIABLE FLOAT SYSTEM: The key feature to its reliability is the float mechanism!

Other small submersible pumps with slider floats inside a tube tend to become jammed with food debris. The DrainMinor C uses a submersible pump with a large triangular float mounted on a rigid external float arm. This ensures an accurate and reliable automatic pump start and stop during the Combi oven cleaning cycle every time.

COMPACT AND EASY TO CLEAN:

pump to facilitate cleaning and the removal of any debris.

A 70mm “center line” low level inlet can be cut into the end or side of the tank to suit any oven drainage layout. Internal pipework and a 1 1/4” BSP non-return valve are all included.

DESIGNED FOR HOT WATER PUMPING: The well-proven, German made, Jung pump is fitted with a Silicon Carbide mechanical shaft seal, oil chamber and shaft seal ring. This provides super protection and long life when pumping hot water and diluted chemicals, particularly when compared with standard pumps which only use a diaphragm shaft seal.

The New DrainMinor C pumping system from Pump Technology Ltd is the perfect solution for kitchen designers and operators to ensure reliability and ease of use during light, medium or heavy Combi Oven cleaning cycles.

The compact, grey, rigid, recyclable, Polyethylene collecting tank. (Dimensions: - H 322mm x W 300mm x D 290mm), will fit conveniently under a counter with ample access room. The easily removable lid covers the entire top of the tank and fits onto a captive seal. This allows a clear view into the tank and all around the suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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

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

Kitchen Equipment and Fit Out

Issue 235

CLH DIGITAL

43

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.

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

Temporary Kitchen & Equipment Hire 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, Warewashing 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

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

• 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

44

CLH DIGITAL

Issue 235

Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success While alfresco experiences have always been a popular choice during the summer months, the COVID-19 pandemic saw the resurgence of outdoor dining and socialising all year round. the restrictions and health concerns of 2020/21 forced operators to rethink the importance of outdoor spaces, creating a renaissance in their use. Now, thanks to innovative designs, products, and relaxed council regulations, outdoor spaces are no longer confined to warm weather—hospitality operators can create year-round alfresco environments that boost sales and profitability.

A YEAR-ROUND OPPORTUNITY What began as a necessity during the pandemic has become a key growth opportunity for hospitality operators. Alfresco dining and socialising have grown significantly over the past few years, with consumers increasingly seeking outdoor experiences, regardless of the season. As more people embrace dining, drinking, and socialising in outdoor environments, operators have recognised that the potential for increased revenue doesn’t need to be restricted to sunny days.

The key to unlocking year-round success lies in adapting outdoor spaces to cater to customers during the cooler months. This shift not only keeps operators competitive but also caters to changing consumer preferences for unique and flexible dining environments.

INNOVATIVE DESIGNS AND SOLUTIONS Advancements in outdoor furniture, heating systems, and shelter solutions have made it easier than ever for operators to create inviting and comfortable outdoor areas all year round. Weatherproof furniture, retractable awnings, and pergolas offer protection from the elements, while outdoor heaters, fire pits, and infrared panels ensure warmth, making outdoor dining just as appealing in autumn and winter as in the summer.

Lighting also plays a vital role in transforming outdoor areas into cosy, atmospheric spaces during darker months. String lights, lanterns, and ambient fixtures can make outdoor seating areas feel welcoming and luxurious, helping to extend operating hours and maximise customer enjoyment.

Moreover, innovations in modular and flexible designs mean that outdoor areas can be quickly adjusted depending on weather conditions or customer demand. This adaptability allows operators to optimise their space and provide the best possible experience for guests.

REGULATORY FLEXIBILITY AND REDUCED RED TAPE One of the major challenges for expanding outdoor spaces in the past was dealing with regulatory hurdles. However, many councils have relaxed restrictions since the pandemic, offering hospitality operators more flexibility in setting up impromptu outdoor seating areas. This has made it easier to take advantage of unused spaces like pavements, courtyards, or car parks.

In many cities and towns across the UK, temporary outdoor seating permits, simplified planning applications, and the extension of pavement licences have become more common. These relaxed regulations allow operators to capitalise on available outdoor areas with less bureaucracy, making it easier to adapt to changing customer demands and increase overall capacity.

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce.

Increased Capacity: With social distancing still a consideration for many guests, outdoor spaces provide operators with the chance to increase seating capacity without compromising safety or comfort.

Unique Dining Experiences: Autumn and winter offer opportunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners. By offering unique experiences in a comfortable outdoor setting, operators can attract customers who may not have consid-

ered dining out in the colder months.

Customer Preferences: Many customers still prefer outdoor seating, even in cooler weather, due to lingering concerns over indoor spaces. Providing warm, well-lit, and inviting outdoor spaces helps cater to these preferences, ensuring that venues are accessible to a wider range of guests.

Extended Operating Hours: By equipping outdoor areas with appropriate lighting and heating, operators can extend their business hours into the evening, capitalising on customer footfall throughout the day and into the night.

Brand Differentiation: Establishments that invest in year-round outdoor spaces distinguish themselves from competitors. Stylish, adaptable alfresco areas become a unique selling point, drawing customers seeking an experience that goes beyond the ordinary.

MAXIMISING PROFITABILITY THROUGH ALFRESCO INNOVATION Year-round outdoor spaces offer significant opportunities for increasing profitability. With thoughtful planning and investment in quality outdoor solutions, operators can boost their venue’s appeal and turn previously underused areas into profit-generating spaces. This shift also reduces reliance on seasonal peaks, allowing venues to operate at a higher capacity and capture customer interest all year long.

In conclusion, the importance of outdoor spaces for hospitality operators has never been more evident. The post-pandemic resurgence of alfresco dining and socialising has unlocked new revenue streams, and with the right investments in design, products, and technology, operators can make outdoor spaces work for them 365 days a year. By creating warm, comfortable, and welcoming outdoor environments that operate seamlessly through autumn and winter, venues can ensure long-term growth, profitability, and customer satisfaction.

Domestic & Trade 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 sup-

pliers 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.

Outdoor Spaces

Issue 235

CLH DIGITAL

45

Looking For An All Weather Outdoor Space For Your Venue? We’ve Got You Covered west elevation, Broadviews Habitat vertical sliding glass wind breakers can be slid up or down depending on the weather, with a special counterbalance design anchored into the ground for stability. The Club are delighted with the finished result.

Established in 1906 and set in 18 acres overlooking the river Thames, the exclusive Phyllis Court Members Club at Henley approached Broadview Shading Solutions for their expertise in providing outdoor covered spaces with the quality and design to match the grandeur of their Georgian style club house and surroundings. Used for weddings and events, the club wanted to expand capacity and create an area for comfortable outdoor dining.

Broadview have a large range of outdoor living systems, manufactured by the industry leading brand Brustor, and offer commercial solutions to hospitality venues to suit all budgets.

Broadview proposed the Brustor B250XL with frameless sliding glass walls and louvered opening roof. The whole area is now increased by approximately 80sqm and can be open or closed at the touch of a button. The addition of 3kw non-glow Tungsten heaters and integrated LED mood lighting provides the perfect ambience for an all year round solution that can seat 60 people.

With over 55 years of experience - backed with a five year warranty, an‘Excellent’ Trust Pilot rating and an accredited ‘Somfy Expert’ status, 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.

On the outdoor riverside terrace Broadview installed 5 commercial umbrellas with integrated coloured RGB lighting, adding further seating for another 30 guests, whilst along the

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

Café Culture - Pavement Profit Get The Best Of Both Worlds With Indoor/Outdoor Furniture

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

• 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

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

Many bars and pubs like to provide all year-round outdoor seating for smokers and those who simply want to enjoy a bit of fresh air. However, there’s no doubt that your outdoor seating needs plummet as the days turn colder.

Here at Trent Furniture, we offer a great selection of furniture that looks just as at home as your indoor furniture when placed inside and is built to withstand the weather when used outside.

The fully recyclable polypropylene Nantes Chair is a great example.

Stackable up to 8 high, its contemporary design in grey means it looks great on pavements and inside cafés. If brown is more in keeping with your décor scheme, you can opt for the equally contemporary Bolero Side Chair or Bolero Armchair. Again, made from eco-friendly polypropylene, it features a rattan effect in rich brown that’s perfect for your outdoor

dining space, garden room or even main dining area.

Available in four strong wicker-effect colours, plus wood-effect and all-aluminium, the Monaco Stacking Chair is a great favourite with customers thanks to its comfort, quality and option to use both indoors and out.

Aluminium tables are also a great investment to use outside when the sun shines and indoors when the weather turns. Available in a choice of square, round or poseur, the Alma Table can work hard for you all year round in any location. If you’d like a wooden top, the Capra Table with its water resistant synthetic teak top will do you proud for years both indoors and out.

To find out more about the innovative and hardwearing outdoor/indoor furniture we offer, please give us a call on 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

46

CLH DIGITAL

Issue 235

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality When it comes to creating an exceptional customer experience in the UK hospitality and on-trade sectors, many aspects vie for attention—menu offerings, ambiance, and customer service, to name a few. Yet, one crucial area often overlooked is the design and refurbishment of washrooms. The condition, appearance, and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction.

In hospitality, first impressions are everything, and washrooms are no exception. The design and cleanliness of washrooms directly reflect the overall quality of the establishment. Modern, stylish, and well-maintained washrooms reinforce an image of professionalism and care, leaving guests with the impression that they are valued. Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience, leading patrons to question the standards upheld in other areas, such as food hygiene and service.

The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear. Durable materials are essential in maintaining a facility that looks clean and functions well over time. Using high-quality, easy-to-clean surfaces such as tiles, stainless steel fixtures, and hardwearing cubicles can reduce long-term maintenance costs and ensure the washroom remains presentable.

Durability is also tied to sustainability, an increasingly important factor for eco-conscious customers. Investing in water-efficient fixtures and lighting systems not only reduces an establishment's environmental footprint but also signals a commitment to responsible business practices. More and more, customers are drawn to businesses that embrace sustainability.

Ergonomic design is key in ensuring a positive washroom experience for all guests. This involves choosing layouts and fixtures that allow for intuitive use, such as appropriately placed hand dryers, soap dispensers, and mirrors. Adequate ventilation, clear floor plans, and thoughtful placement of amenities like baby changing stations can significantly improve user comfort and ease.

The design and refurbishment of washrooms should not be seen as an afterthought. These spaces are an extension of an establishment's brand and values, playing a critical role in the overall customer experience. A well-designed washroom that considers appearance, access, durability, and ergonomics not only enhances customer satisfaction but also protects and elevates the reputation of the business. As the hospitality and licensed trade sectors continue to evolve, investing in these often-overlooked areas is essential for staying competitive and earning long-term customer loyalty.

Need a Quick and Easy Washroom Upgrade?

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround. Our off-the-shelf cubicles and complementary vanity units are designed to fit seamlessly into your project, saving you time and trouble.

CREATE A LASTING IMPRESSION Your washroom is a reflection of your brand. Rearo offers a range of nine high-pressure laminate finishes that are both stylish and functional. These colours are designed to comply with the Equality Act and are future-proofed for at least three years. The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours.

IDEAL FOR HOSPITALITY. RapidFit washrooms are particularly popular in the hospitality industry. Whether you're running a pub, restaurant, or hotel, our fast and easy solution can help you create a welcoming and accessible space for your customers.

CHOOSE THE RIGHT CORE FOR

YOUR NEEDS Our RapidFit toilet cubicles, vanities, and IPS are available in two core options: MR MFC and Compact Grade.

• MR MFC: Perfect for light to medium-traffic spaces, MR MFC is backed by a 5-year manufacturer guarantee.

• Compact Grade: Ideal for high-traffic areas, solid-grade laminate is completely water-resistant and comes with a 10-year guarantee. It's perfect for humid and wet environments.

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks.

Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now.

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk

New Saniwall Pro Up Style with Stylish Panels Saniflo has introduced an additional model to the Saniwall Pro Up line-up; taking the range to three core products featuring glass, tiles and now wall panels. The stunning Saniwall Pro Up Style offers a choice of two modern panels in grey concrete or Carrera marble patterns which are designed to match all bathroom colours and styles. Simple and lightweight to install, the highly durable panels not only look great, but are very practical and easy to clean. They are manufactured from a polyethylene core and two aluminium layers which creates the perfect blend of flexibility and strength. No preparation is required prior to installation and the panels are 100% waterproof. Panels offer excellent access to the frame and macerator for maintenance and servicing. The bottom panel simply slides out once the WC pan is removed and the top panel pops out once the push button flush is removed.

The Saniwall Pro Up Style is a concealed unit that enables a stylish focal point in a bathroom/shower room where gravity fed plumbing is either not possible, or is too difficult or expensive. The unique frame system of the Saniwall accommodates all types of wall-hung WCs and uses Grohe cistern technology.

The unit features an integral macerator pump with a dual flush system and attractive flush plate and pumps waste up to five metres vertically and 100m horizontally. Four inlets are located on the macerator for the installation of a complete shower room and adjustable feet are supplied as standard to allow variable pan heights.

The unit comes with up to five- year extended warranty.

Tel: 020 8842 0033 Emal: sales@saniflo.co.uk Web: www.saniflo.co.uk

Design and Refit Muswell - Certified Excellence It’s The Small Touches That Make A Big Issue 235

For over four decades, Muswell Manufacturing Co, Ltd has been a pioneering force in the furniture industry. With a rich legacy that goes back to 1974, we have continually redefined the standards of quality, innovation, and style. Today, we are proud to present the NewStorm range - a masterful blend of sophistication and functionality.

The NewStorm range is a testament to our commitment to certified excellence. Each piece within this collection is crafted for maximum strength and durability, ensuring that your investment in our furniture withstands the test of time. Beyond the robust construction, the NewStorm lineup spotlights our dedication to design flair and usability. It’s not just furniture that we create, but spaces where memories are made, and experiences are shared.

At Muswell, we go beyond merely manufacturing exceptional furniture. We make sure our clients receive

the best. That's why each client is partnered with a dedicated account manager, whose job is to streamline the selection and purchasing process, making it as smooth and hassle-free as possible.

Yet, our commitment doesn’t stop at providing high-quality furniture. We believe in flexibility and convenience for our clients. With available options for both hiring and purchasing, we strive to accommodate the varying needs and budgets of establishments across the hospitality sector.

Join us in our journey towards redefining the boundaries of folding furniture. Embrace the NewStorm range and let us assist in bringing your establishment to new heights of elegance and functionality. Reach out to the Muswell team today for an exclusive look at this premium collection.

Tel: 01296 427 727 | Email: sales@muswell.co.uk

CLH DIGITAL

47

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 roomthat’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.

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

48

CLH DIGITAL

Issue 235

Design and Refit

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

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. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. 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.

niture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 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. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

ABOUT DRAKES BAR FURNITURE

FREE QUOTE AND PROFESSIONAL ADVICE

MST Auctioneers Ltd

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality fur-

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Embrace Versatile Design With Stackable Chairs Most hospitality venue managers are required to plan and host events of vastly different types and sizes. So, when you’re planning a new interior layout for your space, it’s important to remember to factor in flexible stackable chairs for busy times like Christmas or when you’re hosting a large function.

Here at Trent Furniture, we supply a huge range of lightweight and high-quality chairs designed for effortless stacking up to eight high, resulting in hassle-free storage when not in use.

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks. The Harrow Steel Stacking Chair is a highly popular choice. Not only is it a budget-friendly option, it’s available in silver, gold or black steel frames with a choice of upholstery options to fit every interior. Or if you’re looking for a rounded seat back, then check out the Cambridge Steel Stacking

Chair for similar looks and value.

Alternatively, if you regularly cater for parties such as weddings, baby showers and milestone birthdays, the Chiavari Stacking Chair sets the celebratory tone perfectly in a choice of limewash, gold or silver frames with comfortable padded seating.

We also supply stacking chairs that blend in seamlessly with your permanent furniture. The Loopback Stacking Chair is a design classic with a French flair that’s perfect for any restaurant or chic café.

Alternatively the York Crossback Stacking Chair is a highly popular chair that is as at home in a restaurant as in a contemporary wedding venue.

To find out more about how you can effortlessly transform your space to cater for any event with easy-to-stack chairs, please call 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

Design and Refit

Issue 235

CLH DIGITAL

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK/QUICK DELIVERY chairs to 14 INDOOR ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now 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 and now a full range of veneer back chairs made to order.

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, Upper Class, 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

49

50

CLH DIGITAL

Issue 235

Design and Refit

Leading the Way in Table Numbers & QR Code 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 tech-

niques, 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

Are You Looking for Restaurant Chairs or Pub Chairs Supplies?

Looking to buy Restaurant Chairs online? Then look no further than www.regentchairs.co.uk We offer a large range of restaurant chairs and other seating for your restaurant, bistro or hotel.

Our substantial range of chairs includes metal, wooden, and wicker weave chairs in many colours and finishes. Choose designs which are robust, contemporary, vintage, or designer styles.

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

Our website allows visitors to easily narrow down their search by using separate categories. Popular searches are for banqueting chairs, restaurant furniture, comfy seating, upholstered restaurant chairs, wooden chairs, traditional furniture and modern.

Restaurant chairs supplied by us are an Excellent

Quality and Price. Our restaurant chairs are ideal for a pubs, bars, hotels, golf clubs we stock a restaurant leather chairs, banqueting chairs, restaurant tables, pub furniture, leather restaurant chairs, leather restaurant sofas and pub outdoor furniture ideal for the all venues.

If you are looking for restaurant chairs, pub furniture or leather restaurant sofas, banqueting chairs, on latest trends of sofas, tables and chairs on our website.

If you need any help in making your choice on your restaurant chairs or restaurant tables or restaurant sofa’s, call us on 01159 223300 or email info@regentchairs.co.uk - 7 days a week 24 hour website.

Property and Professional

The Rise of “Dine and Dash” and Your Rights at Law

By Sunjay Versani, Solicitor Advocate and Crime Director at Duncan Lewis Solicitors (www.duncanlewis.co.uk) Even as a seasoned criminal lawyer who has just about seen it all, I must say I was shocked to learn that one in twenty Britons have admitted to committing a ‘dine and dash’ offence at some point in their lives. It's surprising not because of the apparent ubiquity of this crime, but because seemingly sensible people with the means to pay for their meals think this behaviour is acceptable and have no shame in saying so.

This phenomenon garnered some national media attention earlier in the year when someone from my own very profession was caught out and sternly sanctioned by both the court and her regulators.

The frivolity of the phrase ‘dine and dash’ perhaps does a disservice to just how serious this sort of behaviour actually is. Data suggests it has been on the rise since Covid and the enduring cost of living crises. The rise of it may also partly stem from the fact that people are no longer properly communicating legitimate grievances about their meal or service and just walking off without settling up. The consequence is hard felt and restaurants are bearing the financial brunt at a time when operating margins are already slim.

DINE AND DASH IN THE EYES OF THE LAW As always, there are complexities, nuances, and variables when it comes to any kind of legal advice. The turn of phrase 'it depends' has been uttered by lawyers from time immemorial for good reason.

However, what I can say is that when dealing with ‘dine and dash’ incidents, restaurant operators should balance the need to take immediate remedial action against the long-term legal and financial implications of so doing.

In English law this offending is known as 'making off without payment'. It is a statutory offence pursuant to section 3 of the Theft Act 1978. It is also an 'either way offence' meaning that both the crown and magistrates’ courts have jurisdiction to deal with such allegations - depending on the seriousness of the case and subject to the accused's right to elect venue.

However, before any offenders are brought before the courts, operators will need to think carefully about how they respond to such situations in the first instance.

Issue 235

CLH DIGITAL

51

the incident, it is helpful to take their details for potential witness statements.

This information can be crucial for both detection and prosecution.

CONVICTION If someone is convicted of making off without payment, sentencing can vary widely based on a number of factors. These can include, whether it was a group endeavour; if there was threatened or use of force; if there was any planning or sophistication involved; and whether the defendant has a criminal record. Courts also give high regard to the value of the unpaid bill, £200 being the fulcrum point between cases of more or less seriousness.

A maximum penalty of two years imprisonment is technically available but in practice unlikely to be imposed. The Sentencing Council's 2016 Guideline sets out appropriate sentence ranges, which start from fines and discharges and rise to high-level community orders.

The most serious cases could still attract custody, with terms ranging from 12-36 weeks imprisonment, according to the guideline.

CITIZEN’S ARREST

DISSATISFACTION

Whilst one could theoretically exercise the power to make a citizen's arrest under section 24A the Police and Criminal Evidence Act 1984, this approach is fraught with risks, including potential counter-allegations of assault/false imprisonment and escalation into serious violence and property damage. The caselaw is littered with many a cautionary tale of proprietors, waiters and kitchen staff trying to restrain people from leaving the scene and getting a lot more than they bargained for.

The police often advise restaurants to use common sense measures to limit exposure to this sort of crime such as taking photo IDs, credit cards and deposits before providing service. That said, these measures could also serve to offend innocent and law-abiding patrons, so a tricky balance needs to be struck, as is the way with hospitality.

After a dine and dash incident, restaurants should look to swiftly preserve any evidence that may assist officers, such as jotting down descriptions and securing booking data and security camera footage. If other patrons witness

If a customer leaves without paying due to dissatisfaction with the service or food or pays a token amount under protest, the situation can transition from a criminal matter to a civil one.

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

This is because the criminal law places the burden on the prosecution to prove dishonesty and the intention to permanently withhold payment.

However, under the Consumer Rights Act 2015, customers have the right to expect food provided with reasonable care and skill and to be of satisfactory quality. If they dispute payment on this basis, the criminal law may not be engaged. Given these complexities, restaurant operators should seek tailored legal advice for each specific situation.

JUST DESSERTS The impact on restaurants from this sort of crime is far from trifling, so it can only be hoped that the recent focus on this offence can bring a more concerted effort by the police to ensure culprits get their just desserts.

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.

T H E W E S T C O U N T RY S P E C I A L I S T S

STANDERWICK, SOMERSET

• Substantial Freehold Country Pub & Successful Business • 4 Interconnecting, Well Presented Trading Areas & Main Central Bar Servery • Very Well Appointed 3 Bed Owner's Accommodation • Pretty Landscaped Trading Patios with Separate Beer Garden • Large Car Park

W! NE

PRICE: £500,000 + VAT

W! NE

PRICE: £20,000

FREEHOLD

REF: 5029

• Charming & Unspoilt Grade II Listed Devon Village Inn • Character Main Bar with Inglenook Fireplace with Local’s Snug Bar • Kitchen, Ancillaries and Recently Built ‘Back of House’ Extension • 4 Bed Owners Accommodation & Outside Seating & Separate Dedicated Car Park • Available on a New ‘Free of Tie Lease’ at a Fair Rent

STOKE GABRIEL, DEVON

LEASEHOLD

REF: 5023

PRICE: £1,500,000

W! NE

REF: 3853

PRICE: £65,000

REF: 4898

FREEHOLD

60+ Covers & Commercial Kitchen

21 Letting Rooms & An Owners Flat

Bar/Restaurant Areas 66+, Garden 60+

Landmark Town Centre Position

Substantial Income & Profits

2 Bedroom Owners Accommodation

Easy Daytime Hours, 6 Days A Week

City Centre Trading Position

Landmark Trading Position

Thriving Turnkey Business

Well Presented Throughout

Affordable & Profitable Business

REF: 4940

• Stunning, Fully Refurbished Village Inn • Thriving Business with the Benefit of 4 En-Suite Letting Rooms • Extensive Outside Space, Gardens, Patios & Outside Bar • Beautifully Presented Trading Areas Over 2 Levels • Professional & Newly Equipped Commercial Kitchen & ‘Back of House’ Space

STOKENHAM, DEVON

REF: 4691

LEASEHOLD

LH £75,000

2168

FH £725,000

6015

FH £295,000

4794

EXMOUTH, DEVON

DORSET VILLAGE

POPULAR DEVON VILLAGE

Licensed Café, Bar & Restaurant

High Turnover Free Of Tie Village inn

High Turnover Character Village Inn

Prime Town Centre Location

140+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark Trading Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Gardens 64, Car Park 100

Beer Gardens 98+, Car Park

Tremendous Potential

6 Bedroom Owners Accommodation

Impressive & Profitable Business

LH £16,995

2109

LH £99,000

4865

FH £695,000

4859

REF: 4520

• Restaurant Premises with Guest Rooms in the Beautiful Town of Dartmouth • Fronting a Busy Pedestrianised Street • Restaurant Operating Daytimes Only with Scope to Increase Trading Hours • Guest Rooms Available All Year • 1 Bedroom Owner’s Accommodation & Bedsit Currently Let on an AST

NEWTON ABBOT, DEVON

LEASEHOLD

SOMERSET COUNTRY VILLAGE Destination Country Pub & Restaurant

TEIGNMOUTH, DEVON

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

PRICE: £47,500

EXETER, DEVON Extremely Profitable Guest House

• Established Cafe Located in the Sought After Town of Teignmouth • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu with a Selection of Hot & Cold Beverages • Sociable Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

TORQUAY, DEVON

LEASEHOLD

SOUTH HAMS COAST Café, Coffee Shop & Restaurant

GUIDE RENT: £50,000 + VAT PA

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

PRICE: £79,000

• 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

SOUTH ZEAL, DEVON

DARTMOUTH, DEVON

PRICE: £39,950

LEASEHOLD

REF: 4918

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Coastal Licensed Café & Takeaway

Stunning Country Inn & Restaurant

Village Inn With 6 Letting Rooms

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar & Dining Areas 70, Gardens 100+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

4 Bedroom Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

High Turnover Award Winning Business

LH £9,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £750,000

4866

01392 201262 www.stonesmith.co.uk

ACO A CO Gr Grease ease T Traps, raps, Separ ators and R Separators Recovery ecover y U Units nits Find the right grease unit for your kitchen using our selector In today’ y’ss catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs.

Answer a few simple questions and receive a recommended solution based on things like: Location of the unit Your kitchen equipment set up Days of operating Number of meals ser ved ACO have a range grease units to cater for all kitchen sizes, from small under-sink grease traps for low-volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

$&2 *UHDVH WUDSV FDQ īW HDVLO\ XQGHU NLWFKHQ VLQNV $&2 *UHDVH WUDSV FDQ īW HDVLO\ XQGHU NLWFKHQ VVLQNV

Find a rrecommended Find ecommended grease grease unit ffor or y your our kit kitchen chen using our selector select or no now: w: www.aco.co.uk/buy-grease-solutions www.aco.co.uk/buy-grease-solutions

A ACO. CO. w we e car care e ffor or w water ater