CLH Digital - Issue #235

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Government Set to Drop Outdoor Smoking Ban

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

ANOTHER NANNY STATE DISTRACTION –THE OUTDOOR SMOKING BAN THAT NEVER WAS?

Repor ts are circulating that the UK Government is

to abandon its plans for an outdoor

pubs and

and I can’t

ban

but breathe a sigh of relief, and I say that as a lifelong non-smoker! Not because I believe smoking outdoors is a right wor th defending tooth and nail, but because this entire saga smacks of yet another example of government overreach the nanny state creeping fur ther into our personal choices

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

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 unnecessar y regulation, dangled in front of us like a red herring

It’s a tried-and-tested political manoeuvre In the run-up to ever y 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 par ticularly 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 victor y, as if common sense has prevailed But was there ever a real battle to begin with?

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

the British Beer & Pub Association have both been vocal in their scepticism about fur ther regulator y burdens After all, pubs and restaurants have enough challenges to contend with without being told what they can and cannot do with their outdoor spaces To impose a policy like this without proper research, consultation, or an understanding of its impact would be nothing shor t of contemptuous

A blanket outdoor smoking ban might sound good on paper to some , but in reality, it's a blunt tool that would harm businesses still recovering from previous blows

Pub operators, too, have voiced their concerns, warning that such measures could deter customers and stifle the atmosphere that makes British pubs unique A diverse and thriving hospitality sector requires flexibility, not heavy-handed diktats from a government that increasingly seems out of touch with the realities of the industr y

If the repor ts 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 willing to let governments intrude into our lives? A targeted focus on genuine public health issues is one thing, but a policy like this feels more like moral posturing than a serious attempt at improving the nation's well-being

It’s a fine line between sensible regulation and unnecessar y intrusion And if today’s repor ts are accurate , the government appears to have narrowly avoided crossing it this time But we must remain vigilant An ill-considered policy, especially one that targets an industr y 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 victor y 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 , fur ther details can be seen at www.catererlicensee .com

Government Set to Drop Outdoor Smoking Ban

(Continued from Front Cover)

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

“My star ting point on this is to remind ever ybody that over 80,000 people lose their lives ever y year because of smoking,” Sir Keir said NATIONAL DEBATE

In September, health secretar y Wes Streeting called for a national debate about the idea of banning smoking outside pubs

“We have got to do two things – reform the health ser vice 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 ”

However, according to widespread media OK good afternoon hello I'm not too bad thank you repor ts 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

POSITIVE NEWS

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 star t of a renewed understanding from Ministers of the potential impact the smoking ban could have had on our sector

This is a clear victor y for industr y bodies that have fought hard, proving the power of collective action We hope this shift indicates more informed decisions that will protect and suppor t 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

threat to the health of non-smokers ”

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

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

“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

“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 ”

INDOOR BAN

“DEVASTATING”

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 par t of a long-term trend and wasn’t exclusively due to the smoking ban another repor t 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) ”

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

“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 ”

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 suppor t countless local suppliers”

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

Loyalty 2024: Do Businesses Still Need To Buy It?

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? For tunately 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 summar y above are from Marigold’s Relationship Marketing Trends: Brand Rankings Repor t, 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 propor tion 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 ser vices (42%)

• better customer ser vice (41%)

broaden its range of products or ser vices (29%)

•reconsider its stance on societal issues (22%)

So, while the financial benefit of being loyal is the most impor tant, (a) it isn’t the most impor tant by far, and (b) there are several other effective alternative strategies wor th considering You are not doomed to a race to

the bottom in the quest for customer loyalty It’s also wor th noting that enacting

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 impor tance to the passage of time Or, more

In

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 ser vices, providing better customer ser vice , 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 wor thy objective: once you ve earned the emotional loyalty of customers, you may be able to more than make up the

of shoppers say they’ll pay more to shop with a brand they’re loyal to

The reality is that a solid relationship-building strateg y is vital for ever y business to sur vive 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 necessar y to reach the bottom first to be a winner

Marigold is a global mar tech leader specialising in relationship marketing providing

Passionate Licensee Celebrates 25th Anniversary at Community Pub in Deal

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 par ticipation 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 par ticipants 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-par ts, 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 oppor tunity for suppliers to innovate and expand their offerings Strategies that focus on premiumisation brand par tnerships, 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 oppor tunity for suppliers and operators to innovate and tap into these emerging trends ”

Stonegate Group Invests £1m In Brand New Concept Launching In Leeds

More Inclusive Workplace Practices To Fill Staff Shortages

In this effor t, 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 shor tages 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

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 dispropor tionately older ; these clients will often appreciate interacting with a waiter, concierge , or bar tender of a similar age Older workers also set an example for younger colleagues and are thus a valuable asset in training up new staff

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 star t 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 par t, Burgh Island has made a concer ted effor t 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 ser ving in customer-facing roles to fast-paced manual work In working to meet its staffing shor tages, 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 ver y 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 sensor y 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 suppor t 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 fur ther thought Few jobs are so intensive , requiring this level of teamwork, communication and ability to be across so many moving par ts 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 depar ture 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 suppor t, as well as brand new £1m staff accommodation

Nothing about the current staffing shor tages in UK hospitality is inevitable There will always be a demand for jobs in the hospitality sector, which combines creativity with teamwork and customer ser vice With a few workplace and hiring adjustments, the industr y will find that it now has access to eager employees with differing sets of skills and experience Providing them with the right suppor t, putting inclusivity at the core of their approach, will allow hospitality leaders to harness these reser ves of untapped talent

Mid Glamorgan Pub Supports Local People With Community And Charity Events

is well known for its community events and fundraising for various charities

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 suppor t people to socialise including Knit and Natter, the Beerbellies Club and the Wacky Wanderers walking group as well as spor ts teams including dar ts and cricket

Exper t help and a Community Ser vices Fund grant from Pub is The Hub was provided to purchase a new

PA and music system which is suppor ting the pub’s busy calendar of social events

Publican Mair Ar thur said: “This pub is a place for people to meet and form friendships It is a ver y special place This new PA and music system will enable us to run more events suppor ting the local community and raising more money for charity

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

Pub is The Hub regional advisor Roger Belle added: “Mair and the ser vices 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

Island Hotel (www burghisland com)

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

“If the Chancellor does not take action to reduce this rates burden, we will see more retail and pub chains going into administration, par ticularly as the £2 4 billion Retail, Leisure and Hospitality Relief is due to finish at the same time ”

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

Colliers has estimated that businesses in the retail sector will pay over £105 million more in business

the offices sector around £115 million more and logistic/ industrial sector around £135

more

a result of an increased multiplier

Larger companies already pay more than 75% of the business rates burden and this rise will be a fur ther 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 proper ty 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 ever yone can afford to pay

No other European countr y charges businesses half the rental value of their premises in proper ty 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 necessar y by the unaffordable level of the tax and to stave off disaster in the shor t term

These reliefs have led to business rates deser ts whereby 700,000 proper ty occupiers out of 2 1 million pay no business rates all Ever yone that benefits from local public ser vices should contribute to their maintenance

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

EXTEND RETAIL, HOSPITALITY AND LEISURE RELIEF UNTIL THE NEXT REVALUATION IN 2026 –The Chancellor’s extension of the 75% retail, hospitality and leisure relief was a welcome one and helped many beneficiaries in the shor t term

However, the temporar y 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

EXTEND EMPTY PROPERTY RATES RELIEF TO

TWELVE MONTHS AND TO OTHER SECTORS– The current empty proper ty relief period is too shor t Many proper ty owners take up to 12 months to find an appropriate tenant for their proper ties

The Chancellor should therefore extend the three- and six-month empty rates holidays to twelve months for all proper ty 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 par ticular 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 proper ty 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, par ticularly 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 proper ty 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 suppor t to the sector, both policies miss the point: that the burden of this tax is just too high on all business sectors

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

Greene King Opens Two More Hive Pubs

After Combined

Investment

Christmas Hospitality Spend To Rise 2.3% Joy

Countdown Begins For Worldchefs Congress & Expo 2026 In Wales

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

The Culinar y Association of Wales (C AW) will be welcoming the global event, which is held ever y two years and attracts thousands of chefs, to ICC Wales in Newpor t from May 16-19, 2026

After praising Singapore for setting a high benchmark with the Worldchefs Congress & Expo 2024, C AW 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 C AW ambassador, Katherine Jenkins, OBE, as the 2026 Congress & Expo anthem

Katherine is founder of Cygnet Gin a C AW sponsor

“This is not only a significant moment for the Culinar y Association of Wales and ICC Wales, but also our nation as we showcase the rich culinar y heritage and innovation to Wales ” he told delegates

“We understand the impor tance of this prestigious event bringing together chefs, culinar y exper ts and

industr y leaders from across the globe to share knowledge , experience and passion for culinar y ar ts

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

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

“Wales will open its arms to welcome each of you to our beautiful countr y, 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 ever yone We look forward to working with Worldchefs and all of its members to ensure the success of this great event ”

Five Trailblazing Hotels Setting The Pace For Eco Tourism

As the world grapples with the pressing challenges of climate change and population growth, environmental responsibility is no longer a luxur y but a necessity Forward-thinking hotels are stepping up to the challenge pioneering a new standard of eco-friendly accommodation without compromising on comfor t 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 dr y – 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 ever y 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 par t of the project, Samba Hotel in Lloret de Mar, Spain, implemented a wastewater reuse system to help preser ve 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 ever y year This also has a significant environmental footprint, and contributes to the growing issue of world hunger IHG Hotels & Resor ts 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 diver ts surplus food from IHG hotels from landfill by distributing it to vulnerable people in the community via charitable networks This helps to suppor t 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 energ

cient

One standout example in this movement is the Scarlet Hotel in Cornwall UK The

which

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

tioning The hotel also employs innovative heating solutions – its indoor pool is heated using a

system, and a biomass boiler is used for general heating, fur ther 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 ever y year, and 1 million single use bottles are used ever y minute This is par ticularly 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 toiletr y 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 luxur y 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 shor ten supply chains, which in turn can reduce transpor tation-related emissions while also suppor ting 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 suppor ting 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 conser vation effor ts 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 suppor t 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 carr y 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 industr y leading and celebrated competition Kitchen Por ter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shor tlist 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 wor thwhile 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 par ticularly 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 ver y narrow Anyone in the top 10 could have been a wor thy winner ”

The judging panel this year consisted of Paul Mattocks, executive chef of Victor y Ser vices Club; Matthew Marshall, executive chef, RAC club; Dominic Teague , executive chef of One Aldwych; Simon Young, founder of Simon Young Culinar y Solutions, along with Stephen Kinkead Clare Nicholls, products and supplies repor ter 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 wor thy of being recognised ”

Those submitting their kitchen por ter for consideration had to fill out an entr y 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 impor tant kitchen por ters are to any catering operation, but how their role is valued nationwide

“I think it’s super impor tant to realise that KPs are the engine of what we do,”

Overall Drinks Sales Fall But Wednesday & Friday Sales Bounce Back

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 never theless disappointing Falling inflation and other encouraging economic indicators should be helping to improve consumers ’ confidence , but we ’

Brains CEO Hands Over Baton As Brewer Now Set For Further Innovation And Growth

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 industr y 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 par t of a strategic deal and the freeholds subsequently sold to private equity As par t 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 brewer y 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 brewer y 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 Brewer y His commercial acumen and strong strategic leadership have been paramount to the brewer y ’ 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 -

time with Brains ” Nick Payne joins the company with more than 20 years of experience in the brewing and beverage industr y Most recently, Nick ser ved 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 impor tant 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

Recent times have seen terrorism return across the European mainland with the recent security threat to Taylor Swift’s Vienna concer ts 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, Mar tyn s Law – led by Figen Murray the mother of one of the victims (Mar tyn 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, Mar tyn’s Law will have impor tant ramifications for public safety, businesses, and the wider security industr y with the Security Industr y Authority (SIA) named as the regulator There are five ways businesses and venues can prepare for Mar tyn’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 propor tionate 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

Mar tyn’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 ser vices 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

Mar tyn’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 impor tant that businesses and their security teams take the initiative to begin adopting the basic principle of Mar tyn 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 ser vices through freely available resources and training programmes to educate their colleagues on recognising and responding to potential threats With Mar tyn’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 sur veillance technolog y By adopting the basic principles of Mar tyn’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 Mar tyn’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 sur veillance or metal detectors play an impor tant 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

Free-spirited and merrily edg y, 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 ever yone With the choice of this multiple award-winner, Ambiente once again emphasizes its competence as a focal point for the international design scene and fur ther expands the growth segments of hospitality and contract business The range for the hospitality industr y will be conceptually realigned and expanded for Ambiente 2025

“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 ar tificial 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

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 technolog y businesses and venues can ensure that ever yone – 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 impor tant tool in bolstering physical security defences and it’s impor tant 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 strateg y 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 Methodolog y or the National Risk Register – to ensure that colleagues can easily understand and implement necessar y 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 Mar tyn 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 Mar tyn’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 repor ted 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 ever yone clarity and the knowledge of what to do and who to repor t 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

Wine Fraud: How to Spot Fakes & Safeguard Your Collection

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

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 tr ying 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 exper t 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 outsmar t the fakers Let's dive into how KNOW SOME HISTORY

Sometimes the easiest way to spot a fake is by knowing a little histor y 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 technolog y 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 tr y to ar tificially 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 legendar y winemakers Some examples? Domaine de la Romanée-Conti, Henri Jayer, and cer tain 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 shor ter 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 Ar tificial 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 war y 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 impor tant 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?

Unfor tunately 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 stor y was featured in the documentar y 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 strateg y is to buy directly from the winer y 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 wor th paying a little more for a bottle with a traceable histor y and proper storage conditions

In the world of fine wine , the cer tification 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 stor y hold up? If anything feels inconsistent, ask more questions

THE FUTURE OF ANTI-FRAUD TECHNOLOGIES

As technolog y 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 stor y 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

Are You Prepared For The New Sexual Harassment Legislation?

WHAT IS THE NEW LEGISLATION AND

HOW DOES IT

AFFECT LICENSEES?

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

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 par ties; 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 repor ting 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

Ensure you identify risks in your business and take steps to protect your staff For example: Front line staff who may be subject to abuse from customers

Junior, inexperienced, or temporar y staff who may be subject to abuse from managers or colleagues

• Staff working late shifts

• Staff working in venues with high alcohol consumption

• Lone working

Identify teams where inappropriate behaviours have become the norm These teams represent a high risk and will require significant training and suppor t to bring about a change in team culture

2. REPORTING CHANNEL

Maintain a record of all complaints and concerns raised

3.TRAINING AND DEVELOPMENT FOR MANAGERS AND STAFF

All employees need clarity on what is acceptable and what is not A good star ting 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 obser ving and experiencing their behaviours Ensure they reflect the standards you expect

TRAINING FOR MANAGERS

Last year the Char tered Management Institute published a repor t 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 super visors 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 inter view the characters to gain more information and then re-direct the scene using a simple stop star t process This means the solution or better approach is co-created by the group

The audience become emotionally engaged with the stor y and its characters making it ver y 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 deliver y of forum theatre along with excellent HR credentials and qualifications

TRAINING METRICS

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

4. TAKING ACTION WHEN COMPLAINTS ARE RAISED

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

5 EVALUATION

You need to know whether the actions you are implementing are effective in protecting your staff against sexual harassment It will be impor tant to review complaints over time and sur vey staff

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

170 Hospitality Bosses Call For Business Rates Action At The Budget

In an open letter to the Chancellor, the CEOs of Britain’s most wellknown and biggest pub groups – Fuller’s, Greene King, JD Wetherspoons,

Hydes Crowns 2024 Winner Of Pub Factor

head of sales & par tnerships at Budweiser Brewing Group UK&I The event was suppor ted by Stella Ar tois The evening is compered by managing director of Hydes Brewer y, Adam Mayers The panel all agreed that this year ’ s winning finalist Samm was

EV Chargers for the Hospitality Sector

The hospitality industr y 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 industr y are grappling with outdated and inadequate EV charging facilities, which are increasingly becoming a deterrent for potential guests Fur thermore , 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 repor t 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 Fur thermore , a 2023 Deloitte repor t revealed that 63% of hoteliers believe EV charging will be a key par t of their sustainability effor ts 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-ser vice chargers, a significant number given the current reliance on public infrastructure and

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 ser vice insolvencies fell 16% month-on-month in August 2024 (from 323 to 270) – the lowest monthly figure since Januar y 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)

SAXON MOSELEY, PARTNER AND HEAD OF LEISURE AND HOSPITALITY AT LEADING AUDIT, TAX

“At

Manchester Pub Reopens Following Transformational £200,000 Refurbishment

rounding area Simon is a well-known community figure who brings a wealth of

and exper tise 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 ever y 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 suppor t of Admiral Taverns, have been able to do that It’s been such an honour ser ving 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 ever ything 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 ever y 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 ver y best of luck for the future ”

Equipment

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 industr y, as it contends with rising operational costs and insufficient suppor t

The looming threat of a £40 billion tax hike and spending cuts, with fur ther 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 sur vive

Without urgent inter vention, we risk losing a vital par t of the UK’s cultural and economic landscape

We implore the government to recognise the severity of the situation and extend critical suppor t to ensure the sur vival of the night-time industr y The time to act is now before we witness widespread closures and job losses that will devastate communities across the countr y ”

Warwickshire Hotel Marks One Year Of Inclusive Accessibility Initiatives

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 ever y guest through its doors feels valued

Over the past 12 months, Billesley Manor Hotel and Spa, near Stratfordupon-Avon, has woven inclusivity and accessibility into its core offering, implementing ser vices that aim to offer luxur y, 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 ever y 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 star ting with the launch of specialist cancer massage training for its spa therapists

The hotel teamed up with Amethyst Trust in November 2023 to deliver the training which was approved by the Industr y 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

Then in Januar y 2024, the Shakespeare-connected hotel introduced a braille wedding guide to suppor t 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

Plans are also underway to expand the braille provisions to encompass menus and room information packs

Finally, in September, phase three of Billesley s inclusivity project saw the launch of a comprehensive staff training program to suppor t guests with dementia This included a par tnership 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

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

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 ever yone who visits us – whether they are living with dementia, blindness, or cancer – feels valued, respected, and able to enjoy the luxur y experience they deser ve

“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 industr y This past year is just the beginning, and we are excited to continue building an environment where ever yone 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

During the winter months of November to Februar y, 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 par ticularly 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 ncrease the likelihood of germ transm ssion

• Shared Surfaces: Frequent use of common areas like door hand es , desks , and communal equipment faci itates the spread of germs

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

• Presenteeism: Employees coming to work while sic k can spread germs to their colleagues

• Asymptomatic Carr er s: Individuals who are infected but show no symptoms can unknow ngly spread germs

Fur thermore 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 manager s send them home

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

• Surface Contamination: A s ngle infected employee can contaminate up to 50% of shared surfaces , and germs can transfer to the hands of 14 people from common touc hpoints 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 qu c kly to el minate 99 9% of v ruses and bacter ia

• Proven to kill E Coli Salmone la Lister ia MRSA and the flu virus Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacter ial action keeps surfaces protected for onger

2. EFFICIENCY:

• No-wipe formula reduces c leaning time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces

• Mult purpose products in the range both c lean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY:

• Select surface c leaning products

products Our experienced, exper t 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!

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 ser vice 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 ser vice charge in high-end hotels and most restaurants in the UK PayCaptain – a cloud-based payroll software solution – collaborated with its par tners 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 ser vice 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 Depar tment 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 ser vice 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 industr y 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 industr y

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

LEGISLATION COMMENTS

Mike Fisher, Head of Sales and Par tnerships 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 shor t 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 reser ve 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 tr ying 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 ser vice 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 impor tant 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 ver y 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 fur ther compound the problem

“PayCaptain has become the first payroll provider in the world to par tner 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 Par tnerships & Ser vices at Plain Numbers shared:

“Approximately half of adults in the UK have the numeracy skills expected of a primar y school child, so it is not surprising that many of us are baffled by standard payslips

The new law creates an impor tant moment in the journey for hospitality workers and as with any change there’s the possibility of confusion It is increasingly impor tant 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 var y, payslips are often harder to understand than in standard salaried roles This issue dispropor tionately 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 , over time , 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/par tners/plain-numbers

Pubs Sales Fall but “Anticipation Grows” for Festive Season

UKHospitality Appointed Sole Business Voice To The Covid-19 Inquiry

of UKHospitality, said: “We were pleased to attend the opening session today and be confirmed as the only Core Par ticipants from any industr y The fact hospitality has been recognised in this way is encouraging We look forward to providing oral evidence to the inquir y in due course Our

UK Clubs Will Be Extinct After Last Night Out On

The Night Time Industries Association (NTIA) has today issued a grave warning to the public: the UK’s vibrant nightclub scene , once the hear tbeat 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

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

Based on recent data, with 10 UK clubs closing ever y 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 suppor t and heritage clubs like Fabric Ministr y 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 industr y is not just about enter tainment; it’s about identity community and the economy Losing our clubs means losing jobs culture and a vital par t of the UK’s social fabric Without urgent inter vention, 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 par t of our cultural and economic histor y It s more than just a night out; it’s where friendships are forged, creativity flourishes, and local economies thrive The current trajector y spells disaster not only for the businesses themselves but for the communities they ser ve We cannot afford to lose these spaces they are the lifeblood of our cities ”

The devastating impact of prolonged economic challenges, increasing regulator y pressures, and a lack of meaningful suppor t 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

In light of this impending crisis, the NTIA is making critical demands from the government:

1.CONTINUATION OF SUPPORT FOR THE SECTOR:

The night-time economy requires sustained and meaningful financial suppor t to weather the ongoing economic storm within the budget,

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 for thcoming 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 energ y bills, at the same time as many consumers have had to reduce their spending This perfect storm of trading circumstances has led to a worr yingly high rate of pub and small brewer y 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 ver y 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 fur ther 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 sur vive , meaning the loss of potentially thousands of jobs up and down the countr y Publicans have expressed dismay about this at a time when the Government needs to suppor t small businesses to have any chance of getting the countr y 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 ver y 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 fur ther 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 fur ther 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 energ y 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 suppor t 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 suppor t, 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 suppor t, 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 ver y small impact on 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:

• 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 suppor t, not alcohol duty cuts, that don’t help pubs

• Decisive and meaningful action on energ y bills for businesses SMEs often pay dispropor tionally 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 suppor t from Government without at the same time providing unnecessar y 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 unnecessar y 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 conver ted 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

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

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 countr y is ver y concerning The Government must recognise the severe consequences of any measures in this Budget that could put fur ther strain an already critically damaged sector ”

“It is deeply worr ying that at this hugely challenging time for pubs instead of offering suppor t 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 suppor t, 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 ever ywhere by providing meaningful suppor t 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 par ticular 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 fur ther suppor t will be needed if the Budget imposes any fur ther costs on these vital small businesses that are so often the last sur viving 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 Brewer y said: The UK s small brewers are desperate for some signs of hope from the upcoming budget Year on year, budget adjustments rever t 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 dispropor tionally 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 oppor tunities 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

Our cour tyard at The Queen’s Head is a beautiful spot that can be enjoyed yearround 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,

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 (SIB A) who have launched the new ‘Indie Beer’ campaign SIB A 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

“Suppor t 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 , SIB A Chief Executive

New YouGov data published today found that 75% of people sur veyed believe consumers are being misled when purchasing beer from once independent craft breweries, such as Beaver town, 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; Beaver town 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 sur veyed even higher at 81% who believe consumers are being misled

“People want to suppor t smaller independent businesses, but when buying these beers they’re actually spending their money with Global beer giants ” Andy Slee , SIB A Chief Executive

The results of the research also showed that consumers generally were more likely to think Global-owned brands were actually independent, with Beaver town Neck Oil the Global-owned brand people surveyed were most likely to think was produced by an independent craft brewer y 40% of people sur veyed 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 (SIB A) as par t 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 brewer y The campaign also includes a new ‘beer checker’ tool via indiebeer uk which allows people to check who owns the brewer y 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

C AMRA Chairman Ash Corbett-Collins commented: “C AMRA has campaigned for more than 50 years for quality cask beer and thriving pubs in ever y community This excellent campaign will help pubgoers make more informed choices at the bar, while suppor ting 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 suppor t to local businesses and breweries, while protecting our pubs ”

More than two hundred of SIB A’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 suppor t SIB A’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 suppor t 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

Bed bugs hate heat but love body temperature!

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

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

It is impor tant 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 cur tains 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 skir ting

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

Thornbridge Brewer y

“As an independent brewer y we ’ re proud to be a par t of SIB A’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 par t 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 star t to differentiate us ” Jonathan Radford, Windsor & Eton Brewer y

“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 ar tisan 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 suppor t the INDIE BEER campaign, championing independent breweries and beer businesses across the UK As an independent brewer y here in Wales, we believe in the impor tance of celebrating authentic , local beer ” Sarah Leigh Webber, Brains Brewer y

“As a proudly independent brewer y 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 Brewer y

“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 countr y, it also helps consumers to understand more about the beers on offer allowing them to make informed decisions that directly suppor t local businesses and economies David Glenwright, Titanic Brewer y

“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 suppor t it ” Ian Fozard, Rooster’s Brewing

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Bar and Cellar Equipment

Cellar Management: The Key to Serving the Perfect Pint and Protecting Profit Margins

In the competitive world of UK pubs, ser ving 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 star ts 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 unnecessar y 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 ser ved 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 sur veys, beer quality is one of the top three factors influencing a consumer ’ s choice of pub Pubs that consistently ser ve good beer are far more likely to build loyalty and stand out in a crowded market

From deliver y 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

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

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:

1. Deliver y and Storage

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

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

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

2 Cleaning and Maintenance

Dir ty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint Clean your lines ever y 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 preser ving beer quality Dir ty 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

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

4. Stock Control and Rotation

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

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 expir y

5 Beer Line Cleaning

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

Use a professional beer line cleaning ser vice if possible , or ensure your staff are fully trained to carr y out the procedure correctly

6. Glassware

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

7. Health & Safety

Health and safety in the cellar is paramount Keep floors clean and dr y to prevent slips trips and falls Train staff on how to handle heavy casks or kegs correctly to avoid injur y

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 ser ving

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

Ser ving Time: Cask beers are best ser ved within 3 to 5 days of tapping After this period, they can lose their freshness and flavour

REPUTATION, SALES, AND PROFITS

In today s challenging trading environment ever y pint counts A well-maintained cellar doesn’t just ensure a perfect pint; it protects your reputation, reduces waste , and drives repeat business Ser ving 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

Investing time and effor t into effective cellar management may require some upfront cost and training, but the long-term benefits far outweigh these initial effor ts A great pint isn’t just about what’s in the glass it’s about ever ything that happens behind the scenes from deliver y 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

These

Universal Dispense Systems

Festive Ordering

Maximise Your Hotel’s Holiday Bookings: Expert SEO and Campaign Strategies For The Festive Season

As the holiday season draws closer hotels have a valuable oppor tunity 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 exper t 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 par ties" "festive events" and "holiday stays" This drives organic traffic and ensures your hotel ranks higher as demand peaks Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests

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

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

2. Create and optimise content for festive events

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 apar t 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 strateg y 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

the hard work that goes into making the holiday season special User-generated content such as photos and testimonials from previous guests can help foster a sense of community and engagement while building trust with potential new customers

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

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 fur

Chefs' Buyers Guide

Bidfood Launch Its 2025 Food And Drink Trends’

Foodser vice 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 comfor t tradition reward and sharing To suppor t the industr y 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 repor t 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:

Tr ying new and unique cuisines are top of consumer ’ s priorities and a key factor influencing this year ’ s repor t 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

• Argentin an

• Por tuguese 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 tr ying Scottish Welsh and Irish cuisine , due to its traditional flavours, comfor ting nature and their desire to suppor t British suppliers Take consumers on a journey across the British Isles with a warm and hear ty 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 tr y 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 par ticular the awareness and understanding of gut health Bidfood’s friendly fibre trend explores how this impor tant 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 impor tant 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 impor tant 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 desser t) categor y, with consumers looking for affordable luxuries when they eat out, par ticularly 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 par t

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 effor t 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 por tion 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

An insightful trends repor t has been unveiled by the team at Darégal Gourmet UK following extensive research with chefs and consumers The repor t 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 repor t to inspire other chefs To ensure the repor t was relevant for all working in food manufacturing and hospitality, Darégal Gourmet also completed a nationally representative independent study with 1,000 UK consumers

To help chefs and food manufacturers learn how they can use the insight from this repor t in their own businesses, culinar y tips have been provided throughout by Darégal Gourmet UK development chef Mark Owen

He said: “I loved having the oppor tunity to hear the views of some of the rising stars in the industr y which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinar y team

Some of the trends explored in the repor t 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 sur vey revealed some impor tant 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

Chefs' Buyers Guide

Rossi International

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration

option Nest Pubs is the second franchise concept from Greene King Pub Par tners,

growing Nest Pubs franchise concept Pieminister’s ‘Handy Pies’ provide our franchisees with another food option to ser ve 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 fur ther information or to take advantage of a special offer from Pieminister please see the adver t below

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

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to suppor t 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 bir thday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described Despite informing the ser ver of his multiple allergies including a severe dair y allerg y 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 stor y in which a 17-year-old with a severe peanut allerg y 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 allerg y), 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 ever y 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

equipment

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 impor tance 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 fur ther information please visit www etiltd com

ing basis

KEEP MENUS UPDATED

Star t 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 COMMUNICA-

TION

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 dietar y 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 allerg y-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 impor tant 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 cur ve giving them time to integrate and tweak new practices without the stress of last-minute compliance (which may be the case for their competitors)

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

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,

Natasha’s Law: Reflecting on the Past Three Years

Three years ago, we saw the introduction of a new law that required any food industr y 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 industr y businesses sur veyed 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 allerg y, 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 technolog y 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

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In summar y, 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 technolog y today and secure the longevity of your perishable inventor y while ensuring the highest standards in food quality and safety See the adver t below for fur ther details

Hospitality Technology

‘Tis The Season Of Data Collaboration For Hospitality Brands

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

For hospitality brands, this period presents a significant revenue oppor tunity 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 ’ discretionar y spending is still constrained, and competition remains fierce

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-par ty deliver y 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 shor tages

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

These audience insights are available from a range of sources including first-par ty data from loyalty programmes, in-store and online orders, app usage and from adver tising campaigns Connecting these datasets requires a holistic data strateg y 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

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-par ties that can strengthen customer personas and provide a more comprehensive over view of their path to purchase in a way that respects privacy

COLLABORATE FOR SUCCESS

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 par tnering with complementar y businesses, such as deliver y ser vices and review platforms, hospitality marketers can enhance their understanding of customer behaviour and optimise their strategies accordingly This also extends to non-adjacent but complementar y par tners, such as commerce media networks For example , the insights available to financial ser vices 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

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-par ty 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 cer tain 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 impor tant 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 ar ticulate 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-par ty data has the potential to ignite momentum for hospitality brands and increase revenue for the coming festive season and beyond

Discover how Vista Technolog y Suppor t 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 ser vices include hardware supply, software configuration, cloud suppor t, cyber security, network, and managed ser vices, as well as technolog y installation, structured data cabling and remote technolog y helpdesk and onsite engineering and training and suppor t

Vista suppor ts an award winning suite of customer focused IT ser vices, provided by a team of experienced and cer tified professionals who understand the unique challenges and oppor tunities of the retail and hospitality industr y

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

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

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

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

Vista helps you streamline your internal operations by providing you with a range of flexible IT ser vices (Ser vice Desk, Maintenance , Technolog y Deployment), enabling you to focus your budgets and resources on your core retail skills and in ser ving your customers

Kitchen Equipment and Fit Out

SteelPlus: MKN Sets New Standards With Over 40% Co2e Reduced Stainless Steel

MIWE Smartfresh Lands in the UK

greater flexibility to bake as needed We re excited to be bringing this technolog y to the UK and Ireland, and we know it’s going to be a huge asset to many bakeries here ”

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

“MIWE’s smar tfresh is a fantastic new innovation in storage technolog y, allowing bakers to offer customers the best possible quality and freshness, whilst also preventing wastage and saving time , money and energ y, ” 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

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 smar tfresh is also suitable for instore baking Because it does not require such significant changes in temperature – as seen with traditional energ y-intensive method of freezing par-baked goods – the MIWE smar tfresh system allows bakers to reduce their carbon footprint, limit energ y pull and save costs

MIWE smar tfresh is available in the UK and Ireland exclusively from EPP For fur ther enquiries, please contact the EPP team at sales@eppltd co uk

ACO Grease Traps, Separators and Recovery Units

Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology

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

DrainMinor C from Pump Technology Ltd - The Best Pump System For Combi Oven Wastewater Drainage!

When searching for a reliable Combi Oven wastewater, pump installers and owners need look no fur ther than the DrainMinor C from Pump Technolog y Ltd / Jung Pumpen GmbH

For 26 years Pump Technolog y 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:

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

The feature benefits of induction far outweigh the

Caterquip Ventilation

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

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

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys quotations and designs (C AD) quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industr y professionals on ventilation systems to a DW172 specification & BSEN:6173 They have strong relationships with

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 star t and stop during the Combi oven cleaning cycle ever y time

COMPACT AND

Kitchen Equipment and Fit Out

Fridge Seals Direct

Temporary Kitchen & Equipment Hire

Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success

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 regulator y 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, cour tyards, or car parks

In many cities and towns across the UK, temporar y 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

ered

Customer

Extended

Brand Differentiation:

Advancements in outdoor furniture heating systems and shelter solutions have made it easier than ever for operators to create inviting and comfor table outdoor areas all year round Weatherproof furniture retractable awnings, and pergolas offer protection from the elements, while outdoor heaters fire pits and

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 comfor t

Unique Dining Experiences: Autumn and winter offer oppor tunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners By offering

to extend operating hours and maximise customer enjoyment

Domestic & Trade Handmade Garden Furniture From MG Timber

Outdoor Spaces

Looking For An All Weather Outdoor Space For Your Venue? We’ve

Café Culture - Pavement Profit

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality

many

attention menu offerings, ambiance , and customer ser vice , 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

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 ser vice The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear Durable materials are essential in maintaining

Ergonomic

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround Our off-the-shelf cubicles and complementar y 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 par ticularly popular in the hospitality industr y 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

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It’s The Small Touches That Make A Big Difference: British Luxury Lampshades

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 exper ts 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 hear t 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

Ashby

Design and Refit

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

– 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!

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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

Here at Trent Furniture , we supply a huge range of lightweight and high-quality chairs designed for effor tless 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

Design and Refit

New Stock Chair Ranges from ILF

Mayfair

Furniture

The Rise of “Dine and Dash” and Your Rights at Law

shame in saying so This phenomenon garnered some national media attention earlier in the year when someone from my own ver y profession was caught out and sternly sanctioned by both the cour t and her regulators

The frivolity of the phrase ‘dine and dash’ perhaps does a disser vice to just how serious this sor t 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 par tly stem from the fact that people are no longer properly communicating legitimate grievances about their meal or ser vice 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 statutor y offence pursuant to section 3 of the Theft Act 1978 It is also an 'either way offence' meaning that both the crown and magistrates’ cour ts 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 cour ts, operators will need to think carefully about how they respond to such situations in the first instance

CITIZEN’S ARREST

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 proper ty damage The caselaw is littered with many a cautionar y tale of proprietors, waiters and kitchen staff tr ying 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 sor t of crime such as taking photo IDs credit cards and deposits before providing ser vice That said these measures could also ser ve 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 preser ve any evidence that may assist officers, such as jotting down descriptions and securing booking data and security camera footage If other patrons witness

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 var y widely based on a number of factors These can include , whether it was a group endeavour ; if there was

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