CLH Digital - Issue #236

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 236

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“Halloween Budget” of Increased Costs and Rate Relief Cut Will 'Lead to Job Losses' This week’s ‘Halloween’ budget has left the hospitality and licensed on-trade fearing for their future in the wake of rising taxes and increasing costs.

The first Budget from the new Labour Chancellor, Rachel Reeves MP, has landed the sector with a huge hike in business costs for struggling businesses, and a huge cut to current business rates relief, which has been a lifeline to many pubs during this cost-of-living crisis.

The Chancellor announced on Wednesday that she will continue the business rates relief from April 2025 for hospitality venues, but at a lower rate of 40% instead of the current 75% set to expire on 31 March.

The 40 per cent rates relief, up to a cap of £110,000 per business, will be in place through 2026.

(CONTINUED ON PAGE 3...)

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Issue 236

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A BUDGET OF MISSED OPPORTUNITIES FOR UK HOSPITALITY

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

The Chancellor's first budget could have been a vital lifeline for the struggling UK hospitality and pub sector, but instead, it’s left industry stakeholders stunned and disappointed.

EDITOR

Peter Adams

TELEPHONE:

01202 552333

With rate relief slashed from 75% to 40%, analysts are warning of an avalanche of hikes—some as high as 140%—for operators already reeling from unprecedented challenges.

The shift in employer’s National Insurance (NI) contributions, coupled with a reduction in the threshold at which employers begin paying NI from £9,100 to £5,000, has only added to the weight bearing down on hospitality. And if that wasn’t enough, another increase to the National Minimum Wage (NMW) is set to add at least £2,500 in staffing costs per full-time employee, according to research from UKHospitality.

The implications are bleak. This budget lands at a time when businesses are struggling just to stay afloat, and each new burden further threatens their survival.

While we’ve had extensive insights into the likely impacts of rate relief reduction, the NMW hike stirs a debate that’s as critical as it is contentious. Legendary economist Milton Friedman once pointed out that "there is no free lunch" when governments mandate minimum wages, reminding us that businesses will inevitably make adjustments to manage those increased costs—whether that’s by reducing hiring, cutting hours, shrinking benefits, or raising prices.

Friedman argued that while well-intentioned, these measures often end up harming the very people they aim to help by reducing the availability of entry-level jobs.

In hospitality, those entry-level roles are often essential stepping stones for young or low-skilled workers. I speak from personal experience—my hospitality career, as I studied here in Bournemouth began at the bottom, as a student where I worked in a range of low-wage hospitality jobs, each one a rung on the ladder that eventually led me here, and at the same time helping me pay my way though college.

FAX: 01202 552666

www.CLHNews.co.uk Policies that hinder entry-level hiring don’t just hurt businesses; they limit the opportunities for individuals to gain critical experience and skills.

But what is perhaps most disappointing is that this budget reads like an anti-hospitality manifesto, with measures that discourage growth, disincentivize hiring, and pile costs on top of a sector already buckling under financial strain.

@CLHNews CLHNews CLHNews

EDITOR

As BII Licensee of the Year 2024 winner, Justine Lorriman, owner of The Royal Dyche in Burnley, put it, this budget shows "how out of touch they are."

Peter Adams

How much more can businesses take? How much more can taxpayers take?

Governments have a habit of learning the hard way, and this one may be no exception.

David Bartlett Guy Stephenson

A real vision for the sector would have included reducing VAT for hospitality until the end of 2025, a move that would stimulate growth and show a genuine commitment to the industry’s survival. But it appears courage and vision are in short supply, leaving the sector to weather yet another storm with little support from those in power.

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

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

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PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 236

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“Halloween Budget” of Increased Costs and Rate Relief Cut Will 'Lead to Job Losses' (CONTINUED FROM FRONT COVER) However, industry observers say will result in a 140% Tax Rise For 250,000 High Street Firms Next April According to the commercial real estate intelligence firm Altus Group the average business rates bill for pubs will increase from £3,938 to £9,451.

Restaurants will see their average bill rising from £5,051 to £12,122.

LOOMING DISASTER John Webber Head of Business Rates at Colliers commented “Far from heading off a cliff edge, the Chancellor’s measures potentially are driving the sector to the wall. By replacing the current 75% discount to business rate bills, with a discount of 40%, those businesses currently eligible for the relief will see their business rates bills actually rise by a massive 140% next year.”

“Moreover in 2026/7, despite the two permanent lower multipliers for retail/hospitality /leisure, many businesses in the sector will still see their rates bills rise significantly as a result of the 2026 Revaluation.”

“Through discussions with the VOA we have also learnt that these measures, together with freezing of the smaller business rates multiplier, will be funded by introducing an even higher multiplier for larger businesses (those with an RV of over £500,000.) This will include businesses in the retail, hospitality and leisure sectors too.”

“So, the bigger businesses, the ones that actually create the jobs will be hit for six. I fail to see how any of these measures help the high street in the long term.”

instead they face significantly higher National Insurance & wage costs with a big drop in business rates relief. Many pubs will have to reduce staff hours & numbers or put prices up. Whilst the announcement of a reform of the unfair business rates model is welcome, this does nothing to help during this current crisis and will be too late for many hospitality businesses due to the serious ongoing economic situation.

“The small cut in draught duty relief does nothing to compensate for the hike in costs on small businesses and won’t help publicans or customers who won’t see any impact. Instead this funnels tens of millions of pounds to the global brewers and giant producers, who don’t need the help, which is so clearly the wrong priority at this current time. It’s high time the Treasury listened to people who actually run Pubs and not to those lobbying on behalf of the big brewers and giant pubcos.

“Overall this is a very disappointing budget for pubs that fails to understand how hard publicans are working to serve their communities and keep pubs running. Publicans are working people - very hard-working people often on less than minimum wage - and yet the Government has failed to recognise that in our hour of need”.

OUT OF TOUCH BII Licensee of the Year 2024 winner, Justine Lorriman, Owner and free trader, The Royal Dyche, Burnley said: “I feel the Chancellors quote ‘a penny off a pint’ is a compete insult to the hospitality industry. The sector has just been hit with so many increases, and seeing the house cheer when this was announced, shows just how out of touch they are.”

Kate Nicholls, Chief Executive of UKHospitality, said: “The increase to employer NICs and, crucially, the lowering of the threshold left hospitality owners with a sleepless night as they came to terms with the enormous cost they will have to bear from April onwards.

“The new cost of employing core members of staff is eyewatering – an increase of at least £2,500 is far, far beyond what anyone’s worst case scenario was.

“The overwhelming feedback from the sector is that this is just not sustainable and will ultimately do real harm to our ability to support employment.”

UNFAIR TAXATION Nick Mackenzie, CEO of Greene King, said: “Despite a glimmer of hope on the horizon for business rates reform in 2026, the layering of substantial costs on pubs next year is going to leave businesses with difficult choices around investment, prices and hiring.”

“The importance of the pub and brewing sector, which employs more than one million people and invests £2bn a year in communities across the UK, cannot be underestimated. While a reduction in draught duty is welcome, in reality it is a drop in the ocean compared with the cost impact of lowering the threshold for national insurance contributions and increasing the rate paid by employers.”

“I would urge the Chancellor to work with the industry to help reduce the cost of doing business as a matter of urgency, with the possible changes to business rates for hospitality in 2026 needing to happen sooner to end the unfair taxation of the nation’s locals.”

“As for the reduced Business Rate Relief from 75% to 40% – this will cost many pubs thousands of pounds. The National Living Wage and NI increasing for employers was expected, but not on the scale that it has been increased to.”

SHORT TERM PAIN

The Chancellor also announced an increase in employer national insurance contributions which will rise from 13.8% to 15% and a reduction in the threshold at which employers start to pay NI from £9,100 to £5,000, in what she called a “difficult choice” to make.

“It will be a waiting game now to see how much packaged and spirits increase from breweries and wholesalers with the duty increasing on nondraft products.”

Bristol Hoteliers Association Chair Raphael Herzog said: “Our initial reaction to the budget is that it has not been a particularly good one for our sector and has fallen some way short of what we have hoped for.”

“Disappointing to say the least!”

Laying out her budget the chancellor said Labour intends to “introduce two permanently lower tax rates for retail, hospitality and leisure properties which make up the backbone of high streets across the country” from 2026 to 2027.

ADDITIONAL EMPLOYMENT COSTS

“For years, we have supported trade body UKHospitality’s call for a return to a reduced rate of VAT for our sector but that plea has once again fallen on deaf ears, as it did with the previous Government.”

“Far from saving the high street we have a potential disaster looming. “

PENNY OFF A PINT

Ms Reeves also announced a 1.75% reduction in beer and cider duty for draught products from February 2026 which means 1p off a pint.

Publicans have reacted with anger at the claim made by the Treasury that the cut in draught duty relief means “a penny off a pint in the pub” when the cost increases imposed on pubs in the budget are far greater, meaning that pubs have no choice but to cut costs – staff costs – or raise prices. As well as the additional costs of the employers’ National Insurance rise and the rise in the National Living Wage, all non draught alcohol duty is to go up, meaning all wines, spirits and bottled beer and cider and other products will cost more for pubs to buy.

“DISAPPOINTING BUDGET” Dawn Hopkins, Vice-Chair of the Campaign for Pubs and a publican in Norwich said: “Just when pubs & the wider hospitality sector, especially small operators, needed support to get through the cost-of-living crisis,

The fallout over increased employment costs continue as new analysis by UKHospitality reveals that the employment tax measures in Wednesday’s Budget will increase the cost of employing a full-time staff member by at least £2,500.

This new breakdown of costs is based on a typical staff member, aged 21 or older, earning the National Living Wage and working 38 hours per week.

In this example, an employers’ National Insurance Contribution will rise 53.9% from £1,863 to £2,869.

The costs will hit every part of our workforce: • A single parent working 9am to 3pm, five days a week: £2,100 more in employment cost.

• A student working 14 hours at the weekend: £1,140 more in employment cost.

The Institute for Fiscal Studies has said that businesses employing people on the National Living Wage will face the biggest hit from the increase, and as an employer of 3.5m people hospitality is set to be hardest hit.

“The reduced level of business rates relief means there will be increased costs for businesses to meet from April, and when you add to that the impact of the Chancellor increasing the minimum wage and National Insurance contributions for employers, then this Halloween budget leaves many businesses fearing for their future.”

“The only crumb of comfort came from the Chancellor’s announcement that Labour intends to introduce two permanently lower tax rates for retail, hospitality and leisure properties from 2026/27.”

“And for some businesses, particularly the smaller and medium-sized ones, they’ve got to be able to get to 2026/27 first, overcoming the challenge of the increased costs coming their way in April.”

“While the promise of permanently lower tax rates provides us with a glimmer of longer-term light at the end of the tunnel, there is going to be some additional short-term pain to come first and it seems as if 2025 is going to be yet another very challenging year for hospitality sector.”

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Employment Rights Bill – How Will You Be Affected?

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Issue 236

By Brigitte Weaver, Employment lawyer at Katten Muchin Rosenman LLP (www.katten.com)

HOSPITALITY AND THE EMPLOYMENT RIGHTS BILL The Employment Rights Bill introduces a raft of employment law changes which are designed to empower working people, but how viable are they in practice? This is a valid concern, particularly in the hospitality sector where margins are tight and the industry revolves around shifts and flexibility, often for the benefit of both the employer and workers. Many consider that introducing further red tape into an industry which is just recovering from the pandemic and the cost-of-living crisis will be crippling. These changes must now also be considered against the backdrop of yesterday’s Autumn budget. The industry is facing a huge rise in operating costs with a 6.7% rise in the National Living Wage and an increase in employer’s NI contributions to 15 per cent from April 2025 to name a few. This will have a significant impact on the sector’s ability to hire new staff. What are the new laws envisaged by the Employment Rights Bill and do they support growth in the sector?

FAMILY LEAVE AND SICK PAY There are several changes that will certainly be welcomed by employees. For example, the existing entitlements to paternity leave and unpaid parental leave will be available from day 1 of employment which means families can choose when to take leave. There will be a new right to unpaid bereavement leave and pregnant woman will be protected from dismissal during their pregnancy and for six months after her return to work.

The government also wants to strengthen the right to request flexible working, by requiring employers to explain the reasons on which they’ve denied a request. In addition currently, Statutory Sick Pay (SSP) is payable from day four of sickness absence, and employees need to earn at least £123 a week to qualify for it. The government plans to scrap the current four day waiting period so SSP will be payable from the first day of absence and they will remove the lower earnings limit. One can argue that these are progressive policies which aren’t go to turn the dial hugely in terms of costs to businesses but with the new budget, this certainly

won’t help the industry flourish.

There are several additional proposed changes that will go the core of the hospitality sector.

ZERO HOURS Labour wants to end what they refer to as the “one-sided flexibility and exploitative zero hours contracts”.

They want to ensure that all workers benefit from a baseline of security and predictability so people can plan their lives, caring responsibilities and finances more easily. In order to do this, they are proposing a new ‘right to guaranteed hours’. The proposals require employers to offer “qualifying workers” guaranteed hours reflecting the hours they worked during the “reference period”. Who “qualifying workers” are has not been explained and the “reference period” has not been confirmed either, but it is thought to be 12 weeks.

Qualifying workers can then reject an offer of guaranteed hours and choose to remain on their current terms if they want.

REASONABLE NOTICE OF SHIFTS Labour is also proposing that employers provide workers with “reasonable notice” of shifts and shift changes. If an employer schedules shifts or changes a rota with unreasonable notice, the worker can bring a tribunal claim and the tribunal will decide whether the worker was given reasonable notice or not. The right will be further detailed in the regulations, including which contracts are in scope, what constitutes short notice, how much the payment will be, and any exemptions.

This seems completely unworkable in practice. The employment tribunal system is already exceeding capacity with a huge backlog so to add these individual “small” claims to the roster is not viable. It’s also not a satisfactory remedy for employees who then have to sue their employer for a late shift. There are other changes, such as unfair dismissal rights applying from day 1 of employment which again may make employers think twice about hiring.

The government has published a number of factsheets about the proposed changes and a consultation about these legal reforms is ongoing. We encourage businesses in the hospitality sector to feed into this process with your recommendations and concerns about these proposed changes because without more details, business cannot plan or budget for these proposed new laws.

Banx Pub Company Takes On Third Star Lease With Further Four In The Pipeline Midlands and South West multiple operator, Banx Pub Company, has taken on the lease of The Princess Royal in Stoke on Trent and with Heineken owned Star Pubs is undertaking a £123,000 upgrade of the community local to create the best wet-led pub in the area.

The Princess Royal is Banx Pub Company’s third lease with Star Pubs. It currently runs six others on temporary management agreements with pipeline plans to convert four to substantive leases in the near future.

The latest acquisition brings the number of pubs in Banx Pub Company’s estate to 18.

The family run company was set up in 2021 by husband-and-wife team, Shelley & Graham Tongue. Its rapid growth led to other family members joining the business as General Manager and Head of Finance. It now has an annual turnover of around £6million.

The pubs are a mix of leasehold and free of tie and include everything from food to community wet led pubs and city centre late night venues.

Says Banx Pub Company General Manager Jamie Newbold: “Our current growth rate is around three to four pub investments per year. Our ambition is to have 20 pubs by the end of 2025 and 30 pubs in the

medium term. However, there’s no limit on our growth plans given we can identify the right pubs and publicans to run them.

“We pride ourselves on our ability to assess the direction of a site based on its personality and demographic before then sourcing the perfect person to manage it. We ensure sites are well managed, compliant, and successful. Our publicans are provided with all the tools needed to build a healthy, successful, long-term career in the industry.

“There are some great people running pubs that don’t necessarily have finance skills. We allow them to do what they excel at, and we take care of the rest, which has proved a successful combination.

“We find it refreshing working with Star Pubs as we are honest with one another about their pubs and our mutual objectives. They believe in our company and our long-term goals.”

Says Star Pubs Business Development Manager, Andrew Myatt: “The Princess Royal is a very popular local. We’re delighted to be coinvesting with Banx Pub Group in The Princess Royal to improve the surroundings for local residents to socialise in. The Banx Pub Company has a great track record of taking on and creating popular pubs. We look forward to helping them realise their growth ambitions in the years to come.

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Modest Start To Autumn For Hospitality As Groups’ Sales Rise 1.7% In September Issue 236

Britain’s leading hospitality groups recorded year-on-year sales growth of 1.7% in September, the latest edition of the CGA RSM Hospitality Business Tracker reveals.

It means managed operators have achieved like-for-like increases in eight of the nine months of 2024.

Following recent below-inflation growth – of 1.5% in July and 1.3% in August – industry growth has matched the inflationary rate of 1.7% in September. While this is a welcome improvement, it is a sign of the continuing challenges to real terms growth, as the sector enters the crucial final quarter of the year. Total sales growth in September—including new venues opened during the last 12 months—was healthier at 3.7%.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows September was a solid month for restaurants, with like-for-like sales rising 3.2%—double the rate of 1.5% for managed pubs. Bars extended a sustained period of negative numbers with a drop of 3.8%, while the on-the-go segment achieved 4.3% growth.

As was the case in August, trading in London was slightly softer than the rest of the country. Sales inside the M25 were 1.3% ahead of September 2023, while venues further afield achieved 1.9% growth.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said:

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“Against the comparative of a sunny start to autumn in 2023, September’s dismal weather made real-terms growth for hospitality groups challenging. Pubs faced a particularly difficult month, with the rain keeping people out of beer gardens and terraces—though it did at least drive some of them indoors to give restaurants a brighter time. While some positive economic indicators raise confidence for a brighter final quarter of 2024, hospitality continues to battle substantial headwinds, and the forthcoming Budget is an opportunity to give the sector the targeted support it deserves.”

Saxon Moseley, head of leisure and hospitality at RSM UK: “September’s results continue the recent trend of steady but unremarkable growth for the sector, with consumer confidence and spending spooked by the government’s talk of “tough” decisions to come in this month’s Autumn Budget. Another concern for operators is the recent flurry of staff related legal and tax changes hitting the industry. With the new tipping legislation and the Employment Rights Bill already set to increase the cost burden of employing staff, a potential hike in National Insurance contributions alongside National Minimum Wage rate increases could push many businesses to the brink before the all-important festive trading season.”

Hull Pub Re-Opens Following £264,000 Makeover

The Falcon on Falkland Road in Hull reopened last Thursday 24th October following a major investment of £264,000. The pub is part of Proper Pubs – the award-winning community wet-led operator division of Admiral Taverns – which has more than 200 pubs across England, Scotland and Wales.

To celebrate the reopening, the pub hosted a prosecco reception and cocktail sampling followed by a live performance from local artist, Dylan Ward on Thursday 24th October.

The entertainment continued throughout the weekend with a live performance from popular local rock band, New Dawn Rising, on Friday 25th.

Bella Wilkinson, Operator at The Falcon said: “We had a fantastic opening weekend! I loved being able to celebrate with the whole community and our fantastic team. The reception that we have received has been amazing and goes to show how important the pub is to the local area.”

“I would love to thank everyone including everyone at Proper Pubs for all their support

in bringing my vision to life and getting the pub ready to welcome customers.”

On top of the fantastic drink selection, The Falcon runs a busy schedule of entertainment including regular karaoke, live music, quiz nights and DJ sets to bring customers together, as well as hosting regular pool and darts teams. Bella also hopes to introduce a regular series of fundraising events for causes close to the hearts of the local community.

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Falcon looks fantastic and it was wonderful to see how brilliantly opening weekend went – Bella and the team have been a pleasure to work alongside throughout this whole process.

On behalf of the Proper Pubs, we would like to wish our community hero, Bella, every success in making The Falcon a fantastic hub of the community.”

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Issue 236

Restaurants Are Adapting Reservation Strategies To Match Changing Dining Out Trends Restaurants that ask customers for credit card details when booking a table have seen a decrease in no-shows. However, guest turnout is higher when these are not requested (despite no-shows), as more people book.

Diners are over 28% more likely to make a reservation when there isn’t a credit card capture policy, leading to a 50% reduction in venues deploying this strategy since 2022.

Quandoo for Restaurants’ Dining Out Trends Report set out to understand how diner behaviour is changing and how restaurants can adapt. The restaurant reservation platform and marketplace analysed data from over 2,000 UK restaurants between January 2022 and July 2024.

The study also revealed that bookings and cancellations frequently happen at the last minute. The majority of reservations are made within a day, with almost 18% occurring just two hours in advance.

Similarly, over half of cancellations take place on the same day as the booking.

James Taft, UK Country Manager, Quandoo for Restaurants said, “While deposits and credit card capture seem like effective solutions for combatting noshows and late cancellations, they're becoming less popular with diners and can

deter them from booking. The key is striking a balance between business needs and customer convenience.

Instead, we recommend leveraging marketplace listings to boost online visibility.

This approach increases the chances of reselling tables and accepting last-minute bookings. Additionally, consider an overbooking policy to safeguard against noshows, even if it feels daunting.

By combining these strategies, restaurants can maximise revenue while offering a smoother booking experience.”

Other findings in the report include: • Friday leads as the most popular day to make bookings: 16.1% of reservations are made on Friday, closely followed by Saturday at 15.8% and Thursday at 14.5%.

• With 56% of reservations made for the evening, dinner is the most popular meal for dining out.

• 7 pm is the most popular dining out time across the UK. • The most popular date for dining out is the 29th, highlighting a strong link between payday and dining habits.

• Most diners opted for a table for two, accounting for almost 50% of bookings.

Hospitality Sector Rallies In Support Of Nationwide Walk For Wellbeing Event

More than 1,000 people from across the hospitality industry united this October to Walk for Wellbeing and make a positive difference in support of UK charity Hospitality Action.

Marking its fifth and biggest year to date, and launched on World Mental Health Day, Walk for Wellbeing has raised a remarkable £135,000, making it the charity’s largest annual mass participation fundraiser.

Beyond raising vital funds, this national movement is about emphasising the importance of prioritising one’s own mental health and wellbeing whilst also looking out for that of colleagues.

At present, the leading cause of anxiety in the UK is financial worry and debt. Since the start of 2024, Hospitality Action has experienced record high calls to their helplines and grant applications, with the majority citing debt as the biggest trigger of anxiety leading to feelings of hopelessness and mental health issues. Every penny raised will directly benefit hospitality employees and their families facing challenging times.

Individuals and teams from across the industry joined hosted 20km walks on Sunday 13 October in nine UK cities including London, Oxford, Bath/Bristol, Cardiff, Birmingham, Liverpool, Manchester and Glasgow for this enjoyable and flexible event.

In addition, hundreds of people chose to ‘Walk It Your Way’ between World Mental Health Day on 10 October and 27 October, raising even more awareness and vital funds for this worthy cause. From walking 10km in a nature reserve or along a local beach with friends and family, to holding walking meetings and team walkabouts, participants came up with a variety of ways to get involved and play their part in supporting the vital work of Hospitality Action. A special highlight this year was a record set by Hospitality Action

Ambassador Charlie Hodson, who walked an impressive 155 miles from Norwich to London, raising £3,000 for the charity.

Craig Prentice, creator of Walk for Wellbeing and Founder & Director of UK hospitality talent and recruitment partner mum, said: “Walk for Wellbeing is all about doing what we can to look after ourselves, the people around us and those in the wider community. I’m blown away by the turnout and support we have received this year. Seeing hundreds of like-minded people come together for the greater good goes to prove what we have always known about our incredible industry: when it really counts, we’ve got each other’s backs.

“It’s amazing to think that in just five years, we’ve gone from a small group of twenty walkers to well over a thousand. I can’t wait to see what next October brings when the nation dons their walking shoes once again for Walk for Wellbeing 2025!”

Mark Lewis, CEO of Hospitality Action said, “Walking 20km in one go is not to be underestimated, so the fact that so many signed up to this rapidly growing national movement is testament to the importance of giving back. But this incredible event goes way beyond that. It’s also about prioritising one’s own mental health and wellbeing whilst also feeling part of a supportive and united team where open dialogue is actively encouraged.

“Hospitality Action provides as much support as possible to our colleagues, but we can’t do it alone.

Support must also come from within the hospitality organisations in which our people work. By working and walking together, we will really make a lasting, positive difference.”

The Avenue to Relaunch at Lainston House with Tom Hamblet as Head Chef Exclusive Collection have announced the relaunch of The Avenue, the flagship restaurant at Lainston House near Winchester. Following an extensive refurbishment, the restaurant will reopen on 27 November with MasterChef: The Professionals champion Tom Hamblet at the helm in the kitchen.

Since winning MasterChef: The Professionals, Tom Hamblet has completed hugely successful residencies at Camellia at South Lodge in West Sussex in 2023, and at The Avenue earlier in 2024. In his new position as Head Chef of The Avenue, Tom will offer guests a fresh take on flavour with contemporary, refined dishes that showcase his commitment to using the finest produce, including local ingredients from Hampshire and the Lainston House Kitchen Garden.

“It has been an incredible journey working with the talented team at Lainston House during my residency,” comments Tom. “I’m thrilled to be taking the head chef role for the relaunch of The Avenue, continuing to explore the region’s rich culinary heritage to create an unforgettable flavour-focused dining experience that helps put Hampshire on the map as an unmissable dining destination.”

Tom will also be giving guests the opportunity to cook with him in his Season Cookery School classes at Lainston House, teaching recipes inspired by his dishes from MasterChef: The Professionals and his residencies over the past year.

Budget To Increase Cost Of Full-Time Employment By At Least £2,500 Per Person Issue 236

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New analysis by UKHospitality reveals that the employment tax measures in Wednesday’s Budget will increase the cost of employing a full-time staff member by at least £2,500.

ering of the threshold left hospitality owners with a sleepless night as they came to terms with the enormous cost they will have to bear from April onwards.

This new breakdown of costs is based on a typical staff member, aged 21 or older, earning the National Living Wage and working 38 hours per week.

“The new cost of employing core members of staff is eyewatering – an increase of at least £2,500 is far, far beyond what anyone’s worst case scenario was.

In this example, an employers’ National Insurance Contribution will rise 53.9% from £1,863 to £2,869.

“The overwhelming feedback from the sector is that this is just not sustainable and will ultimately do real harm to our ability to support employment.

The costs will hit every part of our workforce: • A single parent working 9am to 3pm, five days a week: £2,100 more in employment cost.

• A student working 14 hours at the weekend: £1,140 more in employment cost.

The Institute for Fiscal Studies has said that businesses employing people on the National Living Wage will face the biggest hit from the increase, and as an employer of 3.5m people hospitality is set to be hardest hit.

Kate Nicholls, Chief Executive of UKHospitality, said: “The increase to employer NICs and, crucially, the low-

“Hospitality venues will now have to ditch their ambitions to employ more people and do the very opposite – cut hours, scale back recruitment, and, in extreme circumstances, let people go, because they simply can’t afford the scale of these costs.

“We understand the challenging state of the public finances, but balancing the books disproportionately at the expense of high street businesses will ultimately have negative consequences for growth, investment, employment, and our communities.”

Hydes Appoints Experienced General Manager At Popular Stockport Community Pub A leading North West brewery and pub retailer has appointed an experienced general manager to run a popular community pub in Stockport.

Salford-based Hydes brewery has recruited Jordan Nolan to head up the team at The Nursery Inn, which has reopened following a £250k refurbishment.

With over 12 years of hospitality experience across Greater Manchester and the North West, Jordan previously managed pubs in Chorlton and Manchester city centre for a rival pub company.

The refurbishment of the 1939-rebuilt Nursery Inn, a Grade II listed building which has been in the Hydes estate since 1911, includes a full interior overhaul including a respectful redecoration, new furniture and fixtures totally in keeping with the pub’s original 1930’s build.

The popular pub is of important cultural and historical significance, having been the first headquarters of Stockport County AFC, when the club’s ground was nearby in the late 1800s on the site of the pub’s bowling green.

New general manager Jordan, commented:“I know The Nursery Inn very well so the chance to run such a key hub for the local community is a major opportunity for me to further my career with Hydes. Working in

busy community pubs for the past decade has served me well, including operating under the most challenging conditions the hospitality industry has ever faced. With some fresh ideas of my own and a real passion for quality cask ale, I’m hoping to replicate the success I’ve had in my previous pubs to ensure The Nursery Inn is equally successful.

“The recent £250k investment from Hydes will ensure it retains its reputation for providing customers with a memorable experience and continues to play an important role in the community. I intend to build on the strong community bond that the Nursery has established over the past 90 years or so. The entire team at Hydes have been very welcoming and supportive of my future plans. I’m looking forward to working closely with them to give a new lease of life to this great community pub.”

Managing director of Hydes Brewery, Adam Mayers said: “Jordan is a first-class manager with lots of energy and enthusiasm and the perfect fit for The Nursery Inn. His experience and commitment is second to none and he possesses all the key customer service attributes that Hydes looks for in its employees. Alongside his dedicated team at The Nursery, Jordan will prove to be a huge success with both regular and new customers delivering a great experience for all within characterful surroundings, combined with Hydes’ quality range of beers and unrivalled standards of customer service.”

What to Know About HMRC Tax Investigations 8

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Issue 236

Simon Smith, Managing Partner at Wellers, the small business accountants to SMEs, discusses everything a business owner should know about tax investigations, including whether you are at risk.

HMRC, the UK's tax, payments and customs authority, is responsible for collecting, paying, administering and enforcing taxes. This covers everything from direct taxes, such as Income Tax, Corporation Tax, Capital Gains Tax (CGT), and Inheritance Tax, through to indirect taxes, like Value Added Tax (VAT) and council tax, to name just a few.

Most business owners in the UK will be familiar with HMRC, in part thanks to the likely annual filing of their accounts and tax returns. However, what many don’t appreciate is that there are various scenarios, some out of the business’ control, that can lead to scrutiny from HMRC’s taskforces.

1. ERRORS OR OMISSIONS IN TAX RETURNS Starting off with something completely within a business’ control, and one of the main reasons why HMRC triggers a tax investigation, is incorrect calculations when filing tax returns.

They don’t have to be big mistakes either, but once that return is submitted, HMRC can become alert to the error and the business in question. Not a situation you want to be in.

Errors in reporting income or expenses are an aspect that can result in discrepancies between your records and HMRC's data. This could be due to misclassifying income, failing to declare certain types of earnings, or claiming ineligible expenses.

From experience, one of the main reasons people make these mistakes on their tax returns is because they are insufficiently prepared. We all know that many people will wait until the last minute to file their tax returns, and this often leads to them doing a rushed job. Given so much of the process is manual, it can be easy to make mistakes, but HMRC doesn’t care how they are made, it simply views errors as inconsistencies. It then launches an investigation as a means to get to the bottom of things.

This is why working with an accountant is important, as it’s their job to keep you on track and ensure everything is in order.

accounts, undeclared cash transactions, or other methods to hide income from HMRC. Secondary to this is making false or exaggerated expense claims. This could be anything from claiming personal expenses as business expenses to inflating the cost of various purchases.

3. RISK ASSESSMENT AND INTELLIGENCE However, you can do everything right, and still be investigated by HMRC. Often this is down to the industry you operate in, with certain sectors, such as healthcare, construction and hospitality, attracting greater scrutiny than others.

HMRC uses advanced data analytics to identify patterns and anomalies that could indicate non-compliance.

This includes comparing a business's performance to industry benchmarks and analysing trends in financial data. So, by performing above the industry average, you could be putting yourself on HMRC’s radar.

HMRC also speaks to employees, suppliers and customers which can initiate investigations. If someone suspects that a business is not complying with tax laws, they may report it.

4. RANDOM CHECKS AND AUDITS Given its purpose, HMRC has the right to conduct spot checks to any business, at any time, to ensure tax laws are being complied with. This involves selecting businesses based on various factors, such as size, industry, or geographic location.

Audits can also be targeted based on emerging risks. As an example, the care home industry has been a target due some within it employing illegal immigrants to fill vacancies.

5. CHANGES IN BUSINESS CIRCUMSTANCES Rapid business growth can attract attention, especially if it's not accompanied by corresponding tax returns.

A sudden increase in revenue or profits may trigger an investigation to ensure that the business is paying the correct amount of tax.

On the other end of the spectrum, unexpected business closures or liquidations can trigger investigations to assess tax liabilities. HMRC may want to ensure that the business has paid all outstanding taxes before it is dissolved.

IN SUMMARY HMRC has the ability to go back 20 years if they suspect tax has been evaded and it uses state-of-the-art software to identify mistakes. This means that even the smallest of errors can be identified.

2. FRAUD OR TAX EVASION

What is crucial is that if you find yourself under investigation by HMRC, that you take immediate action and seek professional advice, if you haven’t done so already.

Suspected fraud, or tax evasion, is the most serious cause for HMRC to investigate a person’s tax affairs.

Failing to declare all income or diverting funds also fall under this grouping. This includes using offshore

These investigations can be long, complicated affairs, so having a skilled team on your side who understands your rights, can gather evidence, and navigate the process on your behalf, will be invaluable.

Greene King Invests In Two New Training Kitchens In Employment Drive For Prison Leavers Greene King announced that it will be expanding its Releasing Potential prison leaver employment programme by launching two new training kitchens in HMP Onley in partnership with New Futures Network and HMP Perth in partnership with Scottish Prison Service and Perth and Kinross Council.

The kitchens are designed to allow up to 60 prisoners each year to develop new skills in hospitality, from food preparation to customer service, with the goal of offering them employment once they leave prison. Each site emulates a Greene King kitchen and delivers bespoke, accredited training programmes through a mix of classroom learning and practical sessions, The programme will help to build confidence and teach prisoners about food safety practices, kitchen hygiene and maintenance, allergens and the importance of time management and teamwork, with the aim that they can take up a role with Greene King on leaving custody.

This investment from Greene King builds on its two previous prison kitchen programmes at HMP Thameside and HMP Grampian which have been delivered in partnership with the Ministry of Justice, the Scottish Prison Service, Aberdeen City Council, New Futures Network and Novus.

Greene King launched its Releasing Potential programme in May 2019 to support those leaving prison to find employment with the company following their release from prison. So far Greene King has hired 260 prison leavers through the programme, with the aim of hiring a total of 400 by the end of 2025.

Greene King works with more than 65 prisons across the UK, providing information and support for prisoners to develop their skills in food preparation, customer service, barista training and housekeeping to prepare them to potentially work in Greene King pubs and hotels upon their release.

As part of the Releasing Potential programme, Greene King works closely with charities, such as Only a Pavement Away and The Recruitment Junction to help with wraparound support for prison leavers when they leave custody, ensuring the best chance of not only sustaining employment but reducing reoffending.

As well as serving a business need, prison leaver employment programmes are popular with the public. A recent survey conducted by Opinium found that 69% of Brits support programmes that support prison leavers into work and that 30% believe that skills and training for employment is the best support to prevent reoffending.

The survey also found that on average Brits believe that just 16% of working people have a criminal conviction. Whereas Ministry of Justice figures put this number at 27%. With over a quarter of the workforce having a criminal conviction, it is vital that businesses are open to hiring prison-leavers.

Nick Mackenzie, CEO of Greene King, said: “The opening of our two new training kitchens in HMP Onley and HMP Perth is a really important part of our continued commitment to offering opportunities to everybody, regardless of their background. With

pubs at the heart of local communities across the country, we are in a unique position to provide a range of jobs nationwide.

“The new kitchens are a vital next step in our Releasing Potential programme that is helping to provide prison leavers with the employment and skills they need to build long-term careers in hospitality and successfully rehabilitate. I’d like to thank to all of those who have worked hard behind the scenes in making this possible and I look forward to welcoming more candidates to the Greene King family thanks to the academies and programmes.”

Lord Timpson, Minister for Prisons, Probation and Reducing Reoffending, said: “Greene King are recruiting in a way that changes lives and can be good for business too. Releasing Potential is the perfect name: many people who leave prison have the potential to become great colleagues. They can be hard working, reliable and committed to doing a great job.

“We know what a difference an opportunity makes to people and their families too. It helps people pay the rent, repair relationships and build self-esteem. At the MoJ we’re committed to being great partners for business so that, together, we can make this difference to more and more people. We’re proud of what has been achieved with Greene King already and excited about the future.”

Terry, a Kitchen Team Leader and Releasing Potential participant, said: “While I was in custody, I was very uncertain as to what the future may hold. I heard about Greene King and opportunities for prison leavers from a member of the kitchen team. I needed to commit to something in relation to work and I’ve always enjoyed cooking so I decided to take part in the programme. I’d never held down a job for longer than three months before so was very nervous about the role. But now I’ve been here for more than five years.”

“The biggest challenge has been learning to work under pressure while maintaining a positive attitude, but being a part of a team has helped me to get used to this. I’ve learnt how my work can lead and inspire my colleagues to deliver food that meets the company’s standards and food safety regulations. I’m enjoying being part of a stable environment and feel well supported with opportunities to develop when I’m ready.

To make the most of the programme you need to be ready to change your life and commit to the job. It’s a great career, but it’s tough sometimes and you need a lot of self-discipline to be successful.”

John Tracey, General Manager at Dyce Farm pub, said: “I’ve been involved in the Releasing Potential programme with Greene King for a number of years and really believe it makes a difference to people’s lives. I’ve seen firsthand some incredible examples of individuals not only learning themselves but then going on to mentor others. It has been great to offer some of these people opportunities to work in my pub when they leave prison.”

New Harassment Laws: A GameChanger for the Night-Time Economy Issue 236

The introduction of the amended Worker Protection Act (Amendment to the Equality Act 2010) or sexual harassment regulations mark a critical step towards improving protections for employees across the UK’s night-time economy, says the Night Time Industry Association(NTIA). The new rules, designed to tackle workplace harassment, are expected to impact sectors such as hospitality, entertainment, and leisure, given the nuanced challenges faced by the workforce and their interaction with the public within these environments.

While these legal changes are welcome, the NTIA recognises that real change will only come if the industry fully embraces the cultural shift necessary to complement the legislation.

Although the regulations introduce stronger protections, the NTIA acknowledges that the attitudes, behaviours, and working culture in many night-time industries still lag behind legal progress. Laws alone are not enough; it is essential that there is full buy-in across businesses to ensure these regulations translate into meaningful change for workers. Employers must go beyond compliance and foster a culture that truly values safety and respect for all employees.

The NTIA, which represents businesses within the night-time economy, supports the new regulations as an important framework for safeguarding workers. However, the association also emphasises the need for proactive measures to address deep-rooted issues around workplace culture. Without a genuine shift in attitudes and behaviour, these new regulations risk being seen as just another policy on paper, rather than a catalyst for lasting change.

Silvana Kill, COO of the NTIA, said:

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“While we applaud the new legal protections against sexual harassment, the reality is that the culture in many workplaces still has some catching up to do. Our sector thrives on the energy and diversity of its workforce, and their safety must be paramount. Real progress will depend on full commitment to fostering positive change across every level of the industry, from owners to managers and front-line staff.”

The regulations introduce significant obligations, including mandatory staff training, clearer reporting mechanisms, and more robust disciplinary actions. For night-time economy businesses, where public interaction and alcohol consumption are frequent, the need to monitor and address harassment risks is particularly acute. But legal measures alone are insufficient without the support of an empowered workforce and a culture that encourages swift reporting and decisive action.

The NTIA is also urging the government to recognise the additional pressures that these changes place on small and medium-sized enterprises (SMEs) in the night-time sector.

Many of these businesses will require financial and logistical support to meet their legal obligations while creating a cultural environment that truly reflects the spirit of the new regulations.

In the coming months, the NTIA will work closely with industry leaders, legal professionals, and key stakeholders to provide guidance and resources. This will include advice on promoting a workplace culture that goes beyond ticking the boxes for compliance and instead fosters an inclusive, respectful, and safe environment for employees and customers alike.

Chancellor’s Commitment To Let Pubs Serve Local Beers From Independent Breweries Should Extend To Northern Ireland, Say CAMRA Commenting on reports from the Treasury that the Chancellor of the Exchequer will announce in Wednesday’s Budget that pubs could serve at least one beer from a small local brewery, Director of CAMRA NI Ruth Sloan said: “Any review of access to market for independent local breweries by the UK Government must include Northern Ireland where pubgoers are denied access to great locally-produced beer at the bar.

“This is because of a toxic combination of an outdated alcohol licensing system which stops people open-

ing new, smaller and specialist pubs – and multinational brewing giants using their power in the market to prevent local beer from NI’s independent producers being sold on taps at the bar.”

“With the Executive due to respond to an independent review of our outdated licensing system in the coming weeks, together with this UK Government review, now is the time to modernise the way NI’s beer, breweries and pubs work so that local people can enjoy a better range of interesting and quality local products.”

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CLH DIGITAL

Issue 236

How IoT, AI, and Automation are Helping Food Businesses Comply with New Safety Regulations in 2024

By Matt Smith, Director of Customer Operations at mpro5 (www.mpro5.com) chain. With the help of sensors, RFID tags and smart thermostats, these devices enable real time monitoring of food storage conditions like temperature, humidity and expiration dates. For example, cold storage facilities, delivery trucks and even retail spaces can be equipped with IoT sensors that regularly check refrigeration levels. If temperatures go outside safe limits, the system triggers an alert that allows businesses to take corrective action before food safety is compromised. This kind of monitoring helps food companies comply with safety regulations such as the UK's Food Safety Act, the EU's Hazard Analysis and Critical Control Points (HACCP) guidelines, which mandate control over storage and handling practices.

ADVANCED PREDICTIVE ANALYSIS WITH AI

As food safety regulations become more stringent in 2024, food businesses are under pressure to comply with new standards, including laws around traceability, allergen labelling and hygiene. Likewise, The UK Food Information Amendment, also known as Natasha’s Law, has paved the way for change. The legislation aims to improve the ethics around food transparency and sets exceedingly high standards for ‘PPDS’ food branding in order to better protect both customers and businesses.The increasing complexity of these regulations therefore calls for a changeof-pace from traditional monitoring and food safety methods. Thankfully, advancements in technology, such as the Internet of Things (IoT), AI and automation are coming to the aid of food businesses who need to streamline compliance processes. These innovations significantly improve efficiency and minimise the risk of errors, all while delivering data crucial for meeting regulatory requirements.

FOOD SAFETY COMPLIANCE WITH IOT IoT technology is constantly creating new ways for food companies to watch over and manage critical safety measures throughout their supply

AI is starting to play a prominent role when it comes to ensuring food safety compliance. AI algorithms have the ability to analyse large volumes of data gathered from IoT devices, identifying patterns and forecasting potential risks before they escalate into serious problems. Spotting irregularities in temperature readings, for instance, is one of AI’s most advanced food hygiene abilities. This indicates a refrigeration unit malfunction and enables companies to resolve the issue before it jeopardises food safety.

AI also assists in simplifying the management aspect of compliance. It has the capacity to automate the review of inspection reports, audit documents and supply chain information, swiftly pinpointing areas where businesses may not meet regulatory requirements. This approach enables food companies to take proactive measures well ahead of potential regulatory penalties or outbreaks of foodborne illnesses.

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION Automation, particularly when it involves food production and handling, is vital for ensuring compliance with rigid safety regulations. Automated systems can handle tasks like monitoring temperatures, inspecting equipment cleanliness and documenting compliance records. These systems

function to ensure that each aspect of food safety is thoroughly addressed, even out of working hours. Automated conveyors and robotic arms, for example, can be programmed to handle food in a way that reduces contamination risks. Using automation in such a manner decreases dependence on checks that are susceptible to errors and enhances the consistency of safety protocols throughout the food production process.

Automation within management also supports compliance. It’s extremely useful for maintaining environments such as kitchens, storage spaces and refrigeration units. Scheduled cleaning and maintenance routines ensure that these areas meet hygiene and safety standards as outlined in regulations.

ADAPTING TO NEW REGULATIONS IN 2024 AND BEYOND This year, the food industry is facing multiple regulatory changes with a strong emphasis on traceability, sustainability and contamination prevention. The new rules stress the importance of transparency throughout the entire supply chain. They aim to make it essential for companies to keep track of and document the journey of food from its source to the table. Complying with these regulations is becoming data driven.

Businesses are now required to maintain records of food storage, handling and transportation conditions. This is where the use of IoT, AI and automation proves to be invaluable. IoT systems can monitor and store information about food storage conditions at all stages of the supply chain, while AI can analyse this data to ensure compliance with traceability standards. Automation systems are indispensable for assisting companies in organising and retrieving this information promptly, which makes it much easier to respond to regulatory inspections or customer inquiries regarding the safety and origin of their food products.

Regulations will likely only become tighter, and so it’s imperative for food businesses to onboard these technologies to safeguard customers and enhance their sustainable footprint in 2025.

London Sports Pub’s 3000 Pint Giveaway The Three Lanterns, a Stonegate Group venue, has unveiled plans to give away the pints during November to celebrate its opening.

by hosting our biggest free pint giveaway yet," says Stephen Cooper, head

The Three Lanterns in Leicester Square, a Stonegate Group venue, will be giving away the pints during November’s autumn internationals from 2 to 30 November.

the nation’s favourite combinations, so during this year’s autumn interna-

of marketing at Social Pub and Kitchen. "Guinness and rugby are one of tionals, make sure to get yourself down to The Three Lanterns for a hearty pint of stout on us but be quick, as you have until Friday 4pm to

In order to claim the free drinks at Stonegate's Social Pub and Kitchen brand, guests have to sign up to its mailing list here by Friday 1 November at 4pm.

claim this free pint."

The venue will be showcasing the clash between England and New

"What better way to celebrate the launch of The Three Lanterns than

Zealand on one of its many HD screens throughout the venue.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Claim your free ticket here - www.lltshow.com

WSTA “Bewildered” By Labour’s Decision To Raise Alcohol Duty And Go Ahead With Tory Inspired Red Tape Issue 236

The Wine and Spirit Trade Association (WSTA) and its members have long argued that raising taxes is counterproductive and doesn’t guarantee revenue increases – proven by the latest HMRC data which show alcohol duty receipts were down almost £500 million in the first six months of the financial year, on the back of 20% duty hikes for nine out of ten and 10% for average-strength spirits.

It’s bewildering that Labour has chosen to support a Rishi Sunakinspired tax complication when a long, desperate queue of wine retailers and businesses have beaten a path to the new Government’s door to explain why abolishing the easement adds pointless cost and complexity and undermines economic growth. The decisions made at this Budget are a bitter blow for all, they will stifle the growth of British business and add another nail in the coffin for hospitality and result in less choice and price rises for consumers.”

The trade association warns that hiking duty will not help businesses to invest and grow, but will result in price rises for consumers and, crucially, it will not help the Treasury to claw back much needed funds to plug the black hole in the public finances.

While the new system for wine tax may appear simpler on a spreadsheet, in practice, for the wine sector, it is categorically the opposite.

When Chancellor Reeves ends the easement on 1 February next year, the single amount of duty paid on wines between 11.5-14.5% abv – £2.67 a bottle – will be replaced with up to 30 different payable amounts according to the strength of the wine. For a bottle of wine at 14.5% abv this will see wine duty increase from £2.67 a bottle to £3.09.

To add insult to injury, for the wine trade, the Chancellor Rachel Reeves, failed to reverse the unnecessary and costly changes – devised by the Tories – to the way wine is set to be taxed from 1 February next year.

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The Chancellor’s decision to increase alcohol duty by RPI is a real kick in the teeth for both businesses and consumers. We simply cannot understand why Government has said they are trying to protect income and in the next breath raising alcohol duty in a move that is totally counterproductive. Recent history has shown us that duty increases lead to price rises for consumers, a dip in sales and, as a result, fewer receipts for the Treasury. The near £500 million loss in alcohol duty receipts, in the last six months, couldn’t make that clearer.

We are bitterly disappointed that Labour, despite their manifesto pledge to prioritise growth, has chosen not to listen to business – especially SMEs, which will be hit hardest of all. Instead of reversing the last Government’s damaging plans to bring in unnecessary, complex and costly changes to the way wine is taxed, Labour wants to plough ahead. And for what?

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Raising alcohol duty and ending the wine easement will not bring in more revenue for the Chancellor, but it will mean businesses will now be obliged to tussle with more costly and complicated red tape. This will increase costs and push up prices for consumers and make economic growth unlikely or unachievable.

The Government’s decision to raise alcohol duty by RPI has been described as “counterproductive” and “a real kick in the teeth” by the wine and spirit sector, following punishing duty increases last year which saw alcohol hit with the largest tax rise in almost 50 years.

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Ministers were warned not to compare wine with other alcoholic drinks when considering the impact of the new duty system. Unlike beer, cider and spirits, wine cannot be made to a pre-determined strength.

Winemakers are severely limited by strict production rules in what they are permitted to do to change alcoholic strength, while strength depends on various factors, including growing conditions and climate.

Wine businesses, along with the Wine and Spirit Trade Association, have been campaigning for over a year calling for the temporary easement to be made permanent, to avoid red tape costs and instead help businesses grow, keep prices down for consumers and stabilise Treasury income.

Earlier this month, in exasperation at the looming red tape that will stifle their businesses, some of the UK’s biggest wine retailers launched a poster campaign and contacted their extensive customer bases to warn that price hikes were on the horizon.

The Role Of mDL's In Enhancing The Hospitality Experience 12

CLH DIGITAL

Issue 236

By Joshua Sheetz, VP of Engineering at IDScan (https://idscan.net/) Mobile Driver’s Licenses (mDLs) are emerging as a significant innovation across various sectors, notably in retail, hospitality and age-restricted commerce. While their adoption is being closely watched for its potential to boost voter turnout in upcoming elections, mDLs also offer substantial benefits for business-to-consumer (B2C) operations. For example, in New York alone, over 100,000 individuals registered for the New York Mobile ID within just two months of its launch, demonstrating great consumer interest.

These digital IDs have the ability to streamline transactions and enhance security measures, creating a safer and more efficient hospitality experience. By using robust identity verification, hospitality businesses can boost customer experience while ensuring compliance, avoiding reputational risks, fines, or removal of license should they serve age-restricted products to underage individuals.

As more states introduce mDLs with innovative features for age verification, businesses are beginning to see the value in integrating mDL technology to improve customer satisfaction and reduce fraudulent activities.

CURRENT ADOPTION OF MDLS The integration of Mobile Driver's Licenses (mDLs) into the retail and hospitality sectors is gradually taking shape across the US. Currently, thirteen states, including California, Colorado, and Georgia, have active mDL programs. These programs are not only enhancing the efficiency of transactions but are also bolstering security protocols, particularly for venues selling age-restricted items such as alcohol.

In markets where mDLs are available, venues and stores are increasingly equipped with technology capable of interfacing seamlessly with digital IDs, allowing for a quick verification process that enhances customer experience and prevents underage sales.

The Secure Technology Alliance’s Identity and Access Forum has been proactive, providing a use case template to guide businesses on integrating mDLs effectively into their operations. This template outlines implementation strategies, operational requirements, and potential challenges, offering a clear roadmap for businesses looking to adopt this technology.

THE TECHNOLOGY BEHIND MDLS The backbone of Mobile Driver's Licenses (mDLs) in retail and hospitality relies on technologies such as Near Field Communication (NFC) and QR code scanning. These technologies enable secure transactions, ensuring that mDLs can be read quickly and accurately at the point of sale. NFC, in particular, allows for contactless communication between the digital ID on a smartphone and the reader device, minimizing the need for physical contact and enhancing the customer experience.

Advanced identity verification tools have been key in bridging the gap between mDL technology and hospitality needs through versatile IoT terminals that support both QR code scanning and NFC taps, enabling easy mDL verification. Together, solutions can enhance security and provide a seamless integration pathway for retailers looking to adopt mDLs.

IMPLEMENTATION BENEFITS FOR BUSINESSES The adoption of Mobile Driver's Licenses (mDLs) presents numerous advantages for retail and hospitality businesses. One of the most significant benefits is the potential for mDLs to address a common challenge: the customer’s need to present physical identification.

Since mDLs are stored on smartphones – a device that nearly everyone carries at all times – customers are less likely to forget their IDs. This accessibility reduces the instances of sales being lost due to a customer’s inability to present a physical ID during transactions, particularly in scenarios involving the sale of age-restricted products. It also sends a message to customers that the venue takes identity verification seriously, presenting a safe and well-considered customer experience.

Additionally, the technology behind mDLs includes sophisticated verification methods such as biometric authentication which make them extremely difficult to counterfeit compared to traditional physical IDs, helping to mitigate fraudulent activities and protect revenue by ensuring that transactions are legitimate.

THE SHIFT TOWARDS DIGITAL IDENTIFICATION While integrating Mobile Driver's Licenses (mDLs) into retail and hospitality systems presents opportunities, some challenges must be addressed. Businesses face the task of upgrading hardware and updating software to accommodate mDL technology, which can be a significant investment. Moreover, existing point-of-sale systems might need updates to seamlessly integrate digital IDs, ensuring there are no disruptions to daily operations.

As Mobile Driver's Licenses (mDLs) evolve, businesses must stay ahead in technology adoption to meet customer expectations and comply with regulatory standards. The adoption of mDLs offers a significant opportunity for transformation within the retail and hospitality sectors. By integrating these advanced digital solutions, businesses can provide a safer and more efficient customer experience that meets modern consumer demands.

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

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

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

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

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

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

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

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

See the advert opposite for further information.

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

Issue 236

CLH DIGITAL

13

Navigating A Career In High-End Hospitality 14

CLH DIGITAL

Issue 236

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

GETTING A LUXURY CAREER – WHERE TO START?

CAREER PATHS AVAILABLE IN LUXURY HOSPITALITY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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CLH DIGITAL

Issue 236

Why Reputation Matters Most For Unlicensed On-Trade Establishments

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

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

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

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

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

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

UNDERSTAND THE POWER OF REPUTATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cumberland Council And Cumbria Tourism In Bid To Become Accessibility Friendly Destination

Cumberland Council has joined forces with Cumbria Tourism as they begin work on a new campaign to promote Adventure for Everyone.

Backed by UK Government’s Shared Prosperity funding, the campaign will support businesses within the ar eas covering Carlisle, The Western Lake District and Coast to assist them in their journey to becoming more accessible for visitors with a range of access needs, both visible and invisible.

The project ties in with Cumberland Council’s ambition to place health and wellbeing at the centre of its strategy for autumn/winter 2024 and beyond.

Adventure for Everyone has identified tourism related businesses that are already offering facilities and services to help welcome visitors with access needs. The project will provide workshops and practical support for businesses in their on-going journey to becoming more accessible for all. It will also help them update or develop new access information for their visitors, to help those seeking to book make informed decisions.

Cllr Anne Quilter, Cumberland Council’s Executive Member for Vibrant and Healthy Places, said: “We will be using the project to ensure that all visitors to our area understand that we welcome everyone, no matter what their circumstances are. Much of our area is synonymous with outdoor pursuits and adventure and these should be activities that everyone can engage with. We will be working with specific businesses to highlight soft adventures that will appeal to those seeking fun activities with minimal risk.

“It’s also important to note that the campaign is not just targeting those with obvious physical disabilities and mobility challenges. We’re also working to create a holiday haven for every other type of challenge

whether that may be loss of sight, hearing difficulties or neurodiversity.

“Through funding, the council has also created a new Changing Place at Ravenglass & Eskdale railway which offers users the freedom to explore new places, experiences, be adventurous and have a great day out in The Western Lake District and Coast. The Inclusive cycle hub offers a range of adapted bikes and the opportunity to try cycling on a safe, dedicated circuit and with support.”

Commenting on the campaign, Gill Haigh from Cumbria Tourism added: “Adventure for Everyone is an exciting campaign that ties in with the overall aims of our Destination Management Plan that will see Cumbria become one of the UK’s leading accessible holiday locations. This particular project focuses solely on Carlisle, The Western Lake District and Coast and Cumbria Tourism will be delivering a campaign that supports both businesses and visitors.”

Haigh continued: “According to the Department for Work and Pensions, 24% of the UK population has a disability. Through our work on this project we will be more able to effectively welcome those that fall into this category, by offering product, guidelines and information that will help them choose a holiday that fits their individual needs and requirements.”

The campaign focus will be on inclusivity for everyone – it’s not solely about those with unique individual requirements. It is very much about creating a ‘shared experience’, where groups and families with able and non-able members can visit together and enjoy a joint experience. It will outline adventures and activities such as bridleways where Trampers, other all-terrain wheelchairs and adapted bikes can be used alongside regular bikes, pushchairs or by walkers.

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

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

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

VisitBritain's Business Events Growth Programme Set To Boost Economy 18

CLH DIGITAL

Issue 236

Since 2022, applicants to the Business Events Growth Programme have been asked to include evidence of sustainability policies in their event planning and examples of wider positive impact objectives beyond direct economic return.

Impact initiatives reported in successful applications have included community engagement programmes, new research and development projects, regional and national cultural promotion, reduction in waste policies and investment in British startups driving inward investment.

VisitBritain’s programme to support Britain to secure international business events and increase delegate attendance has resulted in a boost to the economy of £45.5 million, with 62 business events supported in 18 cities across the nations and regions.

The results, announced at an event on 29 October convening events industry leaders in London, cover the VisitBritain Business Events Growth Programme for the 2018-2023 financial years. They show that every pound invested in the programme supported £33 of revenue being generated for the British economy through new events secured, or in additional delegate spend during this five-year period.

Looking specifically at the financial year 2022-2023, the programme supported a record 27 business events across 14 cities, almost double the number of events in cities supported in 2019-2020. These events aligned with priority sectors for the UK Government including healthcare and life sciences, technology and innovation, energy transition and environment, advanced manufacturing and education.

VisitBritain CEO Patricia Yates said: “These results are testament to the importance of our Business Events Growth Programme, both to the industry and to the economy. It also demonstrates the expertise of our world-class business events sector and the quality of Britain’s offer to international delegates.

“The evaluation results, particularly post-pandemic, demonstrate year-on-year growth in business events secured or grown for our cities through the programme, and evidence the wider positive impact for host destinations across Britain.”

Hotel Finds New Home for Renowned Sculpture An ornate piece of artwork created by a world-renowned sculptor has found a new home in the grounds of a spa hotel on the shores of Windermere.

The hand carved statue ‘Mr Valiant for Truth’, originally sculpted from French Limestone by Josefina De Vasconcellos, has been acquired by English Lakes Hotels and relocated to the gardens at Low Wood Bay Resort & Spa. The sculpture had previously been in situ at Lakeside YMCA for the past 30 years. In a bid to find a new site for its installation, the statue has been secured by the hotel group to ensure it remains in the Lake District.

The catalyst behind the sculpture’s move is Josefina’s protégé, Cumbrian sculptor Shawn Williamson. Mr Valiant for Truth was completed in 1983 while Mr Willamson was working with De Vasconcellos.

The jaded white limestone sculpture had originally been earmarked as a memorial carving for Josefina’s late husband, the painter Delmar Banner.

Josefina had started the unfinished figure, over six feet high, at her studio in Little Langdale. She had ceased to work on it around 1970 but a new plan was hatched for its completion and location when Mr Williamson started working with her a decade or so later.

Shawn Williamson explains: “When Mr Valiant for Truth was moved to Lakeside in 1985, I was working for Josefina as an assistant sculptor. The plan was to hoist it up by crane and set it out over Windermere to realise her husband’s vision of the man that looked over the burning lake in John Bunyan’s book ‘Pilgrim’s

Marketing Sheffield Manager Emma France said: “The Business Events Growth Programme has been a gamechanger for some events coming to Sheffield.

Without BEGP support, the International Association of Maker Spaces would not have been so successful bringing its international delegates to Sheffield after hosting it in the US for so long. And this is just one example of how the fund has helped us, long may it continue!”

Head of Glasgow Convention Bureau Aileen Crawford said: “The VisitBritain Business Events Growth Fund Programme has been instrumental in Glasgow attracting and supporting major international association meetings to deliver a successful conference in the UK. Our clients appreciate the joined-up approach between government, the SEC and the Convention Bureau; all aligned to ensure the meeting in the UK is a success. The Business Events Growth Programme has helped our international clients attract more delegates, thereby increasing the economic value of the conference to the destination. In addition, the support from the Programme allows us to broaden the global reach of Glasgow and the UK as a successful Business Events destination to more world leading researchers, academics and industry leaders.”

Progress’.

“I feel privileged to have helped carry out some of the work on the statue under her direction at the time. It’s an incredible piece of art and I was just so pleased to be learning from her and working with hand tools in the traditional way. She has been a huge influence on my work.”

Having first moved to the Lake District during the second world war, Josefina’s strong connections with Cumbria have been a feature of her historic works. One of her last stone carvings, Escape To Light, is located on the coast at Haverigg. And her war memorial carving called ‘The Hand’ is at St Bees’ School. She lived much of her later life in the Langdale valley and Ambleside.

English Lakes Hotels Resorts & Venues executive chairman Simon Berry explains: “When we discovered that the search was on for a new installation site for Mr Valiant for Truth, we were determined to keep it here in the Lake District and give it a new home where it will be open to view for hotel guests and visitors to Low Wood Bay. “My Late father was a close friend of Josefina and I know he would be very pleased that this important work has now found this new home.”

Josefina De Vasconcellos (1904-2005) first learned to carve at a stonemason’s yard in Manchester before winning a scholarship to London’s Royal Academy of Arts. She later studied in Paris under Antoine Bourdelle and also under the tutelage of Guido Calori and Libero Andreotti in Florence.

Her sculpture works have featured all over the world, including at the Royal Academy, St Paul’s Cathedral and the Paris Salon.

Her most internationally famous sculpture, Reconciliation, originally installed at Coventry Cathedral, has seen subsequent versions established in Hiroshima’s Peace Park, at the Reichstag, Berlin, and on the Stormont Estate in Belfast. She was awarded an MBE in 1985.

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

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

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

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

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

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

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

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

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

New Chair Of The All-Party Parliamentary Beer Group Opens Pubaid’s Community Pub Hero Awards 2025 20

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Issue 236

Tonia Antoniazzi MP, the new Chair of the All-Party Parliamentary Beer Group, is calling for pubs nationwide to enter the PubAid Community Pub Hero Awards to recognise pubs which support their local communities.

The 2025 awards are organised by PubAid – the positive voice for UK pubs – in association with Matthew Clark, the national drinks wholesaler and the All-Party Parliamentary Beer Group.

Pubs can enter themselves and MPs also nominate pubs in their constituencies.

Tonia Antoniazzi said: “I was honoured to attend the awards last year and meet so many dedicated Publicans to hear about how they support their local communities. I am calling out for all MPs to nominate at least one pub in their constituency for these important awards.

The awards relaunched last year with more categories, regional winners and a glittering new look and feel. This resulted in a record number of entries and the finalists and winners honoured at an award ceremony at the Houses of Parliament.

Co-founder of PubAid, Des O’Flanagan said: “We’re aiming for another successful year. It always humbles me to hear so many amazing entries from pubs who are doing such wonderful work for their communities. I know that the judges found it very inspiring to learn about the great work done in our industry.

“We’re here to celebrate what Publicans do to support their local areas and charities in whatever way they can. It’s not about the amount of money that people raise or running the most sport teams, it’s about

the creative ways that landlords support and the impact that this has within the community.”

Pubs and pub companies across the UK are encouraged to enter one of five categories. The following three categories also have a regional winner from England, Wales, Scotland and Northern Ireland Community Support Hero which celebrates a pub that truly supports its local area; Community Fundraising Hero for the pub that raises money for charity; Community Regular Hero for an individual who goes above and beyond.

Rob Sandall, Director of Regional Sales (England & Wales) at Matthew Clark said: “This is our sixth year sponsoring the Community Pub Hero Awards. We love to celebrate the great work done by individual pubs and their teams at a grassroots level to help local charities, environmental initiatives, sports teams and more. It’s an honour for us to meet so many wonderful and hardworking Publicans from across all four corners of the UK.” Two new categories that were introduced for the 2024 event are back for 2025; Community Sport Hero which recognises a pub that truly supports grassroots sport in its area or brings the community together via sporting events; and Community Sustainability Hero which will recognise the efforts of a pub going above and beyond in terms of helping to protect the environment locally.

Pubs, pub companies and MPs can also nominate pubs in their constituencies, via the PubAid website: https://www.pubaid.co.uk/community-pub-hero-awards/

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

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Issue 236

186 Million Workdays Are Lost Annually Due To Sickness Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter

During the winter months of November to February, seasonal illnesses such as colds, flu, coughs and throat infections peak in the UK, Germany and across Europe. Germs spread rapidly and are easily transmitted between people and surfaces, making it a particularly challenging time for maintaining health. In the UK alone, research estimates that approximately 185 million working days, are lost annually due to sickness.

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

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

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

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

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

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

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

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no

symptoms, allowing germs to spread unnoticed.

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

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

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

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

Dettol, the World’s #1 Disinfection Brand Offers Germ Protection for Businesses This Winter With 90+ years of brand heritage, Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter. Dettol offers a range of concentrates and Ready-To-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

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

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

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

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

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

“Dettol products, when used with a targeted hygiene approach, effectively kills 99.9% of germs as well as help stop the spread of germs in shared spaces, ensuring exceptional hygiene for both employees and customers. At Reckitt Pro Solutions, we offer more than just cleaning and hygiene products.

Our experienced, expert team provides free consultations to help businesses identify the most suitable cleaning and hygiene solutions, ultimately strengthening and elevating their operations.”

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

A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance The reimagined Creamery building at the heart of Castle Cary railway station now boasts a striking, allglass passenger lift from Stannah. This modern addition combines style with accessibility, offering a transparent and elegant way to visit the trackside restaurant and working creamery.

This historic structure, which has been a part of the area since 1912, recently underwent an extensive renovation to enhance the safety, stability and user experience. The Creamery is renowned for its tower, ‘La Belle Epoque’, which still stands tall today as a symbol of industrial innovation and artistic flair.

Originally established by brothers G&C Prideaux as a milk factory, the creamery processed milk delivered by local farmers into cheese, then transported to London via the railway. Today, The Creamery is open to the public and has been transformed into a community hub, featuring a restaurant and shop, and offering a range of delightful food options to travellers, visitors, and train passengers while reviving its cheesemaking heritage.

THE CLIENT The Creamery is owned by Koos Bekker and his wife, who also owns The Newt in Somerset, which was recently awarded the World’s Best Boutique Hotel at The World's 50 Best Hotels 2023. Ken Biggs Contractors were appointed as the principal contractor on this project and made contact after being impressed by Stannah’s distinctive refurbishment of a vintage passenger lift at the YMCA in Bristol.

Working with architects Stonewood Design, and Ken Biggs Contractors, Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated with the early 20th-century aesthetic of the building.

The project’s vision was to blend the 1912 style with contemporary elements, which also resulted in Ken Biggs Contractors reconstructing the entire Creamery.

THE WORK Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamery. The project commenced with the installation of vertical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package. Shortly after, works commenced on the glass lift shaft and car.

The lift shaft and car featured bespoke glass sourced from Gemtec, a specialist German company. Stannah Lifts facilitated a 24-hour visit to Germany for Ken Biggs Contractors and Stonewood Design, allowing them to review the glass and how it would integrate with the lift design before shipping it to the UK, which minimised the need for additional modifications.

To ensure the glass was installed without any issues, Gemtec provided helpful support throughout this stage. Meanwhile, Stannah Lifts supplied and fitted custom trims and a glass panel to fill the gap adjacent to the glass car doors.

A CTV mechanical lift car package was fitted as part

of the overall lift components and snagging works meant full lift completion in April 2024.

Additional building works in the Creamery included a new brick extension to match the original factory's detailing, reflecting the 1912 era and the Titanic’s historical significance, with posters embedded in the staircase brickwork. The design also pays tribute to the rich history of milk and cheese production at the Creamery, with milk bottle carvings integrated throughout the building and on the lift car doors.

THE CHALLENGE One particular challenge was aligning with the client’s design vision while maintaining the lift's structural integrity for safe and efficient operation. As a result, the design and concept of the lift evolved during the project to better address customer needs and project requirements.

Precision was crucial as several design elements, including lighting and fitting locations, were adapted throughout the project. Stannah Lifts collaborated closely with the client to balance their needs with practical and mechanical feasibility, such as incorporating shaft lights underneath the lift structure for a minimalistic look, creating an illuminated effect.

At the customer's request, the lift’s structure wasn’t initially anchored to the brickwork, resulting in a requirement to monitor structural movement.

Stannah conducted wind load calculations, revealing potential issues during gale-force winds. To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork.

Given the complexity of the installation, Stannah assembled a highly skilled team to execute the project, which included Gemtec, R&R Lifts, and Vinsol.

Stannah participated in regular meetings and design consultations with the client to ensure their requirements were thoroughly addressed.

THE RESULT The custom-designed passenger lift features a minimalist approach with discrete fixings and fixtures. It seamlessly integrates handrails through the glass without additional supports or corner trims. This 8-person all-glass lift allows natural light to illuminate the interior, offering passengers views of the Creamery as they travel to the first floor.

The hydraulic passenger lift serves two floors and travels 3.6 metres to provide step-free access from The Creamery restaurant to the train station’s plat-

form.

at a height accessible to wheelchair users.

A unique aspect of the lift is the placement of the keyhole for manually operating the car and landing doors. Traditionally mounted at the top of the landing doors, Stannah positioned the keyhole at the bottom to align with the minimalist design, effectively concealing the system.

All Stannah lifts are certified according to the Lifts Regulations 2016 (2016 No. 1093).

To address signal issues within the shaft, a GSM package was installed with an antenna mounted on the structure ensuring reliable signal reception. The bespoke lift adheres to all open protocol requirements, allowing for independent maintenance and repair, and is fully DDA compliant, ensuring accessible features like illuminated push buttons are positioned

Ben Harding, Bristol Branch Manager at Stannah Lift Services, said: "We’re proud to have worked on this unique project. It hasn’t come without its challenges but we can proudly say this bespoke glass lift embodies our client’s minimalist vision while offering a safe and accessible alternative to reaching the train platform. It seamlessly blends modern design with functionality while offering an unobstructed view of the Creamery as passengers ascend." www.stannahlifts.co.uk

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Issue 236

10 for 10: Top 10 Shortlist for Tenth KP of the Year Competition Revealed curated questions that have been refined as the competition has grown. The sheer volume of entries and the lengthy, detailed answers they contained demonstrates not only how important kitchen porters are to any catering operation, but how their role is valued nationwide.

The top 10 KPs for Winterhalter’s KP of the Year 2024 are out, winner and runners up to follow.

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

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

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

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

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

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

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

The winner of the KP of the Year 2024 will be announced in the coming weeks. Their prize includes the KP of the Year trophy and £1000 in vouchers.

Their employer will also receive a piece of Winterhalter kit worth up to £10,000.

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

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

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

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

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

Products and Services

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethical houses.

processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Rice by-products are even used by Mogu in a range of designer furniture production.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is

www.risogallo.co.uk

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

CLEAN Do The Workwear, So Jasun Envirocare You Can Do The Work

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

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

tract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs.

Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform.

Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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

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

To find out more: www.cleanservices.co.uk or see the advert on page 7.

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

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

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

Jasun is working with some of the UK’s

largest chains as well as offering its bespoke service to smaller operations, and even individual sole proprietor sites.

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

Call 02392 644700 or email service@jfilters.com

Products and Services

Issue 236

CLH DIGITAL

25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Five Star Cleaning, Starts Forward Vending and Catering Ltd With Best In Class Equipment Over 35 Years of Experience In all service industries, cleaning is a necessary byproduct of other activity. However, for hotel managers and restaurant owners, it is key to delivering a comfortable front-of-house experience for guests. But good hygiene takes time and resource to get right.

This can be challenging in a hotel, where managers and staff have both front of house areas, like restaurants and lobbies, and rooms to keep clean.

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

A large facility, means maintaining a large number of work stations, so it’s no surprise that 71 per cent* of cleaners wish their systems were easier to refill. The new compressed Tork Xpress® multifold hand towels increase efficiency with compressed refills allowing the dispensers to hold up to 50 per cent more towels**, meaning they can serve twice the number of guests before refilling. In addition, compression reduces packaging by up to 27 per cent*** – meaning more towels can fit on a shipment, and less packaging is thrown away.

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

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

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

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

Warehouse or factory space and much more.

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

Bed Bugs a Rising Concern In The Hospitality Sector Bed bugs hate heat, but love body temperature! Eww!!

eco-friendly solution to the problem.

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

It is important that the steam nozzle is applied slowly over the area to be treated so that the steam has enough time to heat and penetrate deep into the surface.

Working from top to bottom steam can also kill bed bugs where they can lurk on curtains or blinds which should be steamed first, before moving on to the lowerlying objects such as beds, pillows, upholstered chairs, sofas and finally carpets and hard floors including all edges and skirting.

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

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

For further information, Tel 01227 771276, e-mail sales@duplex-cleaning.com or visit the website www.duplex-cleaning.com

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Issue 236

Bar and Cellar Equipment

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

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

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

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

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

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

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

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

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

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

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

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

7. Health & Safety

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

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

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

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

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

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

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

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

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

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

4. Stock Control and Rotation

REPUTATION, SALES, AND PROFITS

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

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

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

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

5. Beer Line Cleaning

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

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

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

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

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

1. Delivery and Storage

6. Glassware

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

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

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

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

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

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

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

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

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

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

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

Say goodbye to gas cylinders and hello to CarboStore™.

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

Universal Dispense Systems

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

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

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

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

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

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

Festive Ordering

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

By William Cotter, Founder & Managing Director of Net Affinity (www.netaffinity.com) As the holiday season draws closer, hotels have a valuable opportunity to boost their bookings by preparing early. The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season’s demands.

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

1. Publish Christmas content early to boost SEO Focus on publishing content around popular holiday keywords such as "Christmas parties", "festive events", and "holiday stays". This drives organic traffic and ensures your hotel ranks higher as demand peaks. Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests.

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

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

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

2. Create and optimise content for festive events

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

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

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

3. Plan your social media strategy for the festive period Social media plays a pivotal role in building excitement and driving bookings during the holiday season. Planning your content well in advance ensures you can maintain a steady, engaging presence throughout the period. Focus on festive themes that showcase the unique aspects of your hotel, from Christmas decorations to seasonal packages and events.

Behind-the-scenes posts can create a sense of anticipation and showcase

4. Prepare for Christmas stays and holiday vouchers Many families seek out hotels for their festive getaways, and with an early surge in search volume for Christmas stays, all your Christmas-related content must be up-to-date and easily accessible.

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

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

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

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

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

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

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

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

Email: sales@christmastreeworld.co.uk

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

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

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

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

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

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

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

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

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

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

See the advert on the facing page for information.

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

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Issue 236

Chefs' Buyers Guide

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Darégal Gourmet UK Unveils Food Trends Report For 2025 and Beyond with Key Insights for Chefs and Food Manufacturers An insightful trends report has been unveiled by the team at Darégal Gourmet UK following extensive research with chefs and consumers. The report highlights some of the key food trends which will be driving menu planning, product development and consumer food choices in 2025 and beyond.

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

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

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

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

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

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

• 30% of females want to reduce their consumption of

ultra-processed food.

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

He said: “I loved having the opportunity to hear the views of some of the rising stars in the industry which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinary team and other talented chefs working in a variety of sectors. I believe it is vital that we are aware of the food and drink trends for the years ahead so the consumer insight was equally important for ensuring all the information we are providing the industry will help drive sales.”

Martin McIlroy, managing director at Darégal Gourmet UK commented: “This has been a fascinating and valuable process for us, and we have loved engaging with chefs and consumers to get their thoughts on the latest food and drink trends. By putting ourselves at the heart of the industry, we know we are creating products that food manufacturers and chefs really need and want.

Exploring the trends that are currently gaining interest or are likely to be a hot topic in the future can help food manufacturers and chefs to get ahead and create products and dishes that will excite and entice customers to buy.”

The consumer survey also revealed the most commonly used herbs with garlic, ginger, basil and coriander proving popular in adding flavour and aroma to dishes.

Darégal Gourmet’s frozen herbs are a tasty and convenient culinary addition to freezers as they are washed, chopped and ready to use with zero waste. Chefs can discover innovative and creative ways for using these products in their dishes throughout this report.

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

Chefs' Buyers Guide

Rossi International

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

01258 857210 | www.rossiinternational.co.uk

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Food Safety

Issue 236

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Combatting Refrigeration Hot Spots

ing basis.

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

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

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

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

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

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

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

By Jason Webb, managing director, Electronic Temperature Instruments

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

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

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

Regular monitoring and investing in good, reliable

equipment is key to avoiding the impact of hot spots.

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

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

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

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

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

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

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

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

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

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

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

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

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

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CLH DIGITAL

Issue 236

Food Safety

Natasha’s Law: Reflecting on the Past Three Years

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

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

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

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

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

locations it has.

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

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

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

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

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

Logicall: Elevating Food Safety with Smart Monitoring Solutions

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

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

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

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

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

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

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

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

See the advert below for further details.

Hospitality Technology ‘Tis The Season Of Data Collaboration For Hospitality Brands 36

CLH DIGITAL

Issue 236

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

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

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

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

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

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

COLLABORATE FOR SUCCESS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Vista helps you streamline your internal operations

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

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

We look forward to hearing from you.

38

CLH DIGITAL

Issue 236

Kitchen Equipment and Fit Out

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

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

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

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

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

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

MIWE Smartfresh Lands in the UK

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

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

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

By being able to store more par-baked goods for longer, bakers are afforded more options to choose when they bake. Bakers can reduce awkward night shifts, accommodate public holidays, and bake products quickly as demand increases. MIWE smartfresh is also suitable for instore baking. Because it does not require such significant changes in temperature – as seen with traditional energy-intensive method of freezing par-baked goods – the MIWE smartfresh system allows bakers to reduce their carbon footprint, limit energy pull and save costs.

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

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

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

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

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

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

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

Our recommendation will be based on things like:

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

- Location of the unit

See the advert on the back cover for details.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

40

CLH DIGITAL

Issue 236

Kitchen Equipment and Fit Out

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

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

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

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

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

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

The feature benefits of induction far outweigh the

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

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

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

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

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain. reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment

Pump System For Combi Oven Wastewater Drainage!

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

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

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

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

COMPACT AND EASY TO CLEAN:

pump to facilitate cleaning and the removal of any debris.

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

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

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

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

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

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and

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

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

Kitchen Equipment and Fit Out

Issue 236

CLH DIGITAL

41

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

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

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how

to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

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

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

Temporary Kitchen & Equipment Hire Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

42

CLH DIGITAL

Issue 236

Outdoor Spaces

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

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

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

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

Lighting also plays a vital role in transforming outdoor areas into cosy, atmospheric spaces during darker months. String lights, lanterns, and ambient fixtures can make outdoor seating areas feel welcoming and luxurious, helping to extend operating hours and maximise customer enjoyment.

Moreover, innovations in modular and flexible designs mean that outdoor areas can be quickly adjusted depending on weather conditions or customer demand. This adaptability allows operators to optimise their space and provide the best possible experience for guests.

REGULATORY FLEXIBILITY AND REDUCED RED TAPE One of the major challenges for expanding outdoor spaces in the past was dealing with regulatory hurdles. However, many councils have relaxed restrictions since the pandemic, offering hospitality operators more flexibility in setting up impromptu outdoor seating areas. This has made it easier to take advantage of unused spaces like pavements, courtyards, or car parks.

In many cities and towns across the UK, temporary outdoor seating permits, simplified planning applications, and the extension of pavement licences have become more common. These relaxed regulations allow operators to capitalise on available outdoor areas with less bureaucracy, making it easier to adapt to changing customer demands and increase overall capacity.

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce.

Increased Capacity: With social distancing still a consideration for many guests, outdoor spaces provide operators with the chance to increase seating capacity without compromising safety or comfort.

Unique Dining Experiences: Autumn and winter offer opportunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners. By offering unique experiences in a comfortable outdoor setting, operators can attract customers who may not have consid-

ered dining out in the colder months.

Customer Preferences: Many customers still prefer outdoor seating, even in cooler weather, due to lingering concerns over indoor spaces. Providing warm, well-lit, and inviting outdoor spaces helps cater to these preferences, ensuring that venues are accessible to a wider range of guests.

Extended Operating Hours: By equipping outdoor areas with appropriate lighting and heating, operators can extend their business hours into the evening, capitalising on customer footfall throughout the day and into the night.

Brand Differentiation: Establishments that invest in year-round outdoor spaces distinguish themselves from competitors. Stylish, adaptable alfresco areas become a unique selling point, drawing customers seeking an experience that goes beyond the ordinary.

MAXIMISING PROFITABILITY THROUGH ALFRESCO INNOVATION Year-round outdoor spaces offer significant opportunities for increasing profitability. With thoughtful planning and investment in quality outdoor solutions, operators can boost their venue’s appeal and turn previously underused areas into profit-generating spaces. This shift also reduces reliance on seasonal peaks, allowing venues to operate at a higher capacity and capture customer interest all year long.

In conclusion, the importance of outdoor spaces for hospitality operators has never been more evident. The post-pandemic resurgence of alfresco dining and socialising has unlocked new revenue streams, and with the right investments in design, products, and technology, operators can make outdoor spaces work for them 365 days a year. By creating warm, comfortable, and welcoming outdoor environments that operate seamlessly through autumn and winter, venues can ensure long-term growth, profitability, and customer satisfaction.

Domestic & Trade Handmade Garden Furniture From MG Timber

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

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

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

pliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

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

Outdoor Spaces

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Looking For An All Weather Outdoor Space For Your Venue? We’ve Got You Covered west elevation, Broadviews Habitat vertical sliding glass wind breakers can be slid up or down depending on the weather, with a special counterbalance design anchored into the ground for stability. The Club are delighted with the finished result.

Established in 1906 and set in 18 acres overlooking the river Thames, the exclusive Phyllis Court Members Club at Henley approached Broadview Shading Solutions for their expertise in providing outdoor covered spaces with the quality and design to match the grandeur of their Georgian style club house and surroundings. Used for weddings and events, the club wanted to expand capacity and create an area for comfortable outdoor dining.

Broadview have a large range of outdoor living systems, manufactured by the industry leading brand Brustor, and offer commercial solutions to hospitality venues to suit all budgets.

Broadview proposed the Brustor B250XL with frameless sliding glass walls and louvered opening roof. The whole area is now increased by approximately 80sqm and can be open or closed at the touch of a button. The addition of 3kw non-glow Tungsten heaters and integrated LED mood lighting provides the perfect ambience for an all year round solution that can seat 60 people.

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

On the outdoor riverside terrace Broadview installed 5 commercial umbrellas with integrated coloured RGB lighting, adding further seating for another 30 guests, whilst along the

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

Café Culture - Pavement Profit Get The Best Of Both Worlds With Indoor/Outdoor Furniture

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

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

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

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

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

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

Many bars and pubs like to provide all year-round outdoor seating for smokers and those who simply want to enjoy a bit of fresh air. However, there’s no doubt that your outdoor seating needs plummet as the days turn colder.

Here at Trent Furniture, we offer a great selection of furniture that looks just as at home as your indoor furniture when placed inside and is built to withstand the weather when used outside.

The fully recyclable polypropylene Nantes Chair is a great example.

Stackable up to 8 high, its contemporary design in grey means it looks great on pavements and inside cafés. If brown is more in keeping with your décor scheme, you can opt for the equally contemporary Bolero Side Chair or Bolero Armchair. Again, made from eco-friendly polypropylene, it features a rattan effect in rich brown that’s perfect for your outdoor

dining space, garden room or even main dining area.

Available in four strong wicker-effect colours, plus wood-effect and all-aluminium, the Monaco Stacking Chair is a great favourite with customers thanks to its comfort, quality and option to use both indoors and out.

Aluminium tables are also a great investment to use outside when the sun shines and indoors when the weather turns. Available in a choice of square, round or poseur, the Alma Table can work hard for you all year round in any location. If you’d like a wooden top, the Capra Table with its water resistant synthetic teak top will do you proud for years both indoors and out.

To find out more about the innovative and hardwearing outdoor/indoor furniture we offer, please give us a call on 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

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Issue 236

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality When it comes to creating an exceptional customer experience in the UK hospitality and on-trade sectors, many aspects vie for attention—menu offerings, ambiance, and customer service, to name a few. Yet, one crucial area often overlooked is the design and refurbishment of washrooms. The condition, appearance, and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction.

In hospitality, first impressions are everything, and washrooms are no exception. The design and cleanliness of washrooms directly reflect the overall quality of the establishment. Modern, stylish, and well-maintained washrooms reinforce an image of professionalism and care, leaving guests with the impression that they are valued. Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience, leading patrons to question the standards upheld in other areas, such as food hygiene and service.

The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear. Durable materials are essential in maintaining a facility that looks clean and functions well over time. Using high-quality, easy-to-clean surfaces such as tiles, stainless steel fixtures, and hardwearing cubicles can reduce long-term maintenance costs and ensure the washroom remains presentable.

Durability is also tied to sustainability, an increasingly important factor for eco-conscious customers. Investing in water-efficient fixtures and lighting systems not only reduces an establishment's environmental footprint but also signals a commitment to responsible business practices. More and more, customers are drawn to businesses that embrace sustainability.

Ergonomic design is key in ensuring a positive washroom experience for all guests. This involves choosing layouts and fixtures that allow for intuitive use, such as appropriately placed hand dryers, soap dispensers, and mirrors. Adequate ventilation, clear floor plans, and thoughtful placement of amenities like baby changing stations can significantly improve user comfort and ease.

The design and refurbishment of washrooms should not be seen as an afterthought. These spaces are an extension of an establishment's brand and values, playing a critical role in the overall customer experience. A well-designed washroom that considers appearance, access, durability, and ergonomics not only enhances customer satisfaction but also protects and elevates the reputation of the business. As the hospitality and licensed trade sectors continue to evolve, investing in these often-overlooked areas is essential for staying competitive and earning long-term customer loyalty.

Need a Quick and Easy Washroom Upgrade?

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround. Our off-the-shelf cubicles and complementary vanity units are designed to fit seamlessly into your project, saving you time and trouble.

CREATE A LASTING IMPRESSION Your washroom is a reflection of your brand. Rearo offers a range of nine high-pressure laminate finishes that are both stylish and functional. These colours are designed to comply with the Equality Act and are future-proofed for at least three years. The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours.

IDEAL FOR HOSPITALITY. RapidFit washrooms are particularly popular in the hospitality industry. Whether you're running a pub, restaurant, or hotel, our fast and easy solution can help you create a welcoming and accessible space for your customers.

CHOOSE THE RIGHT CORE FOR

YOUR NEEDS Our RapidFit toilet cubicles, vanities, and IPS are available in two core options: MR MFC and Compact Grade.

• MR MFC: Perfect for light to medium-traffic spaces, MR MFC is backed by a 5-year manufacturer guarantee.

• Compact Grade: Ideal for high-traffic areas, solid-grade laminate is completely water-resistant and comes with a 10-year guarantee. It's perfect for humid and wet environments.

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks.

Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now.

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk

New Saniwall Pro Up Style with Stylish Panels Saniflo has introduced an additional model to the Saniwall Pro Up line-up; taking the range to three core products featuring glass, tiles and now wall panels. The stunning Saniwall Pro Up Style offers a choice of two modern panels in grey concrete or Carrera marble patterns which are designed to match all bathroom colours and styles. Simple and lightweight to install, the highly durable panels not only look great, but are very practical and easy to clean. They are manufactured from a polyethylene core and two aluminium layers which creates the perfect blend of flexibility and strength. No preparation is required prior to installation and the panels are 100% waterproof. Panels offer excellent access to the frame and macerator for maintenance and servicing. The bottom panel simply slides out once the WC pan is removed and the top panel pops out once the push button flush is removed.

The Saniwall Pro Up Style is a concealed unit that enables a stylish focal point in a bathroom/shower room where gravity fed plumbing is either not possible, or is too difficult or expensive. The unique frame system of the Saniwall accommodates all types of wall-hung WCs and uses Grohe cistern technology.

The unit features an integral macerator pump with a dual flush system and attractive flush plate and pumps waste up to five metres vertically and 100m horizontally. Four inlets are located on the macerator for the installation of a complete shower room and adjustable feet are supplied as standard to allow variable pan heights.

The unit comes with up to five- year extended warranty.

Tel: 020 8842 0033 Emal: sales@saniflo.co.uk Web: www.saniflo.co.uk

Design and Refit Muswell - Certified Excellence It’s The Small Touches That Make A Big Issue 236

For over four decades, Muswell Manufacturing Co, Ltd has been a pioneering force in the furniture industry. With a rich legacy that goes back to 1974, we have continually redefined the standards of quality, innovation, and style. Today, we are proud to present the NewStorm range - a masterful blend of sophistication and functionality.

The NewStorm range is a testament to our commitment to certified excellence. Each piece within this collection is crafted for maximum strength and durability, ensuring that your investment in our furniture withstands the test of time. Beyond the robust construction, the NewStorm lineup spotlights our dedication to design flair and usability. It’s not just furniture that we create, but spaces where memories are made, and experiences are shared.

At Muswell, we go beyond merely manufacturing exceptional furniture. We make sure our clients receive

the best. That's why each client is partnered with a dedicated account manager, whose job is to streamline the selection and purchasing process, making it as smooth and hassle-free as possible.

Yet, our commitment doesn’t stop at providing high-quality furniture. We believe in flexibility and convenience for our clients. With available options for both hiring and purchasing, we strive to accommodate the varying needs and budgets of establishments across the hospitality sector.

Join us in our journey towards redefining the boundaries of folding furniture. Embrace the NewStorm range and let us assist in bringing your establishment to new heights of elegance and functionality. Reach out to the Muswell team today for an exclusive look at this premium collection.

Tel: 01296 427 727 | Email: sales@muswell.co.uk

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Difference: British Luxury Lampshades

So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences.

These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel.

Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel roomthat’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers.

At Tringhams we have been supplying handcrafted luxury lampshades from our family-owned business in London since 1986.

We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte.

If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on this page for details.

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

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

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

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

Please quote CLH 260 when responding

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

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

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

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Issue 236

Design and Refit

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

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

niture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

ABOUT DRAKES BAR FURNITURE

FREE QUOTE AND PROFESSIONAL ADVICE

MST Auctioneers Ltd

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality fur-

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Embrace Versatile Design With Stackable Chairs Most hospitality venue managers are required to plan and host events of vastly different types and sizes. So, when you’re planning a new interior layout for your space, it’s important to remember to factor in flexible stackable chairs for busy times like Christmas or when you’re hosting a large function.

Here at Trent Furniture, we supply a huge range of lightweight and high-quality chairs designed for effortless stacking up to eight high, resulting in hassle-free storage when not in use.

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks. The Harrow Steel Stacking Chair is a highly popular choice. Not only is it a budget-friendly option, it’s available in silver, gold or black steel frames with a choice of upholstery options to fit every interior. Or if you’re looking for a rounded seat back, then check out the Cambridge Steel Stacking

Chair for similar looks and value.

Alternatively, if you regularly cater for parties such as weddings, baby showers and milestone birthdays, the Chiavari Stacking Chair sets the celebratory tone perfectly in a choice of limewash, gold or silver frames with comfortable padded seating.

We also supply stacking chairs that blend in seamlessly with your permanent furniture. The Loopback Stacking Chair is a design classic with a French flair that’s perfect for any restaurant or chic café.

Alternatively the York Crossback Stacking Chair is a highly popular chair that is as at home in a restaurant as in a contemporary wedding venue.

To find out more about how you can effortlessly transform your space to cater for any event with easy-to-stack chairs, please call 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

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New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK/QUICK DELIVERY chairs to 14 INDOOR ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use and now a full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com / email;terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

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Issue 236

Design and Refit

Leading the Way in Table Numbers & QR Code Labels for the Hospitality Industry

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

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction.

Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving tech-

niques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

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

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Are You Looking for Restaurant Chairs or Pub Chairs Supplies?

Looking to buy Restaurant Chairs online? Then look no further than www.regentchairs.co.uk We offer a large range of restaurant chairs and other seating for your restaurant, bistro or hotel.

Our substantial range of chairs includes metal, wooden, and wicker weave chairs in many colours and finishes. Choose designs which are robust, contemporary, vintage, or designer styles.

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

Our website allows visitors to easily narrow down their search by using separate categories. Popular searches are for banqueting chairs, restaurant furniture, comfy seating, upholstered restaurant chairs, wooden chairs, traditional furniture and modern.

Restaurant chairs supplied by us are an Excellent

Quality and Price. Our restaurant chairs are ideal for a pubs, bars, hotels, golf clubs we stock a restaurant leather chairs, banqueting chairs, restaurant tables, pub furniture, leather restaurant chairs, leather restaurant sofas and pub outdoor furniture ideal for the all venues.

If you are looking for restaurant chairs, pub furniture or leather restaurant sofas, banqueting chairs, on latest trends of sofas, tables and chairs on our website.

If you need any help in making your choice on your restaurant chairs or restaurant tables or restaurant sofa’s, call us on 01159 223300 or email info@regentchairs.co.uk - 7 days a week 24 hour website.

Property and Professional

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Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

Restaurant Consultant, will work on with you, and improve with you.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

MANAGING PEOPLE

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

HR & Employment Advice for Your Business and You WORKING WITH YOU ksabLAW will work with you to resolve your HR / Employment Law issues (large or small) and provide you with sound, high quality and (importantly) practical employment law advice. We adopt a personalised approach with the aim of building a trusted and reliable partnership with you.

QUICK & CLEAR ADVICE We offer quick, clear advice in a down-to-earth manner. Once we have discussed the scope of a matter with you, and/or the service that best suits you, we can provide a very competitive charging arrangement depending on your needs.

SOLUTION-FOCUSED

Our solution-focused, flexible service and cost options are designed to fit with your existing organisational structure (if you are an employer) and your immediate and long term needs.

FLEXIBLE Our flexible delivery style allows us to tailor a package of advice and support for day-to-day issues on payment of an annual subscription if this suits you.

As an alternative to this or in addition (depending on your need) a fixed fee, daily rate or hourly rate can be specified for a particular piece of work or project.

Tel: 07761813360 Email: keeley@ksablaw.co.uk

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

Website: www.ksablaw.co.uk

T H E W E S T C O U N T RY S P E C I A L I S T S

STANDERWICK, SOMERSET

• Substantial Freehold Country Pub & Successful Business • 4 Interconnecting, Well Presented Trading Areas & Main Central Bar Servery • Very Well Appointed 3 Bed Owner's Accommodation • Pretty Landscaped Trading Patios with Separate Beer Garden • Large Car Park

W! NE

PRICE: £500,000 + VAT

W! NE

PRICE: £20,000

FREEHOLD

REF: 5029

• Charming & Unspoilt Grade II Listed Devon Village Inn • Character Main Bar with Inglenook Fireplace with Local’s Snug Bar • Kitchen, Ancillaries and Recently Built ‘Back of House’ Extension • 4 Bed Owners Accommodation & Outside Seating & Separate Dedicated Car Park • Available on a New ‘Free of Tie Lease’ at a Fair Rent

STOKE GABRIEL, DEVON

LEASEHOLD

REF: 5023

PRICE: £1,500,000

W! NE

REF: 3853

PRICE: £65,000

REF: 4898

FREEHOLD

60+ Covers & Commercial Kitchen

21 Letting Rooms & An Owners Flat

Bar/Restaurant Areas 66+, Garden 60+

Landmark Town Centre Position

Substantial Income & Profits

2 Bedroom Owners Accommodation

Easy Daytime Hours, 6 Days A Week

City Centre Trading Position

Landmark Trading Position

Thriving Turnkey Business

Well Presented Throughout

Affordable & Profitable Business

REF: 4940

• Stunning, Fully Refurbished Village Inn • Thriving Business with the Benefit of 4 En-Suite Letting Rooms • Extensive Outside Space, Gardens, Patios & Outside Bar • Beautifully Presented Trading Areas Over 2 Levels • Professional & Newly Equipped Commercial Kitchen & ‘Back of House’ Space

STOKENHAM, DEVON

REF: 4691

LEASEHOLD

LH £75,000

2168

FH £725,000

6015

FH £295,000

4794

EXMOUTH, DEVON

DORSET VILLAGE

POPULAR DEVON VILLAGE

Licensed Café, Bar & Restaurant

High Turnover Free Of Tie Village inn

High Turnover Character Village Inn

Prime Town Centre Location

140+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark Trading Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Gardens 64, Car Park 100

Beer Gardens 98+, Car Park

Tremendous Potential

6 Bedroom Owners Accommodation

Impressive & Profitable Business

LH £16,995

2109

LH £99,000

4865

FH £695,000

4859

REF: 4520

• Restaurant Premises with Guest Rooms in the Beautiful Town of Dartmouth • Fronting a Busy Pedestrianised Street • Restaurant Operating Daytimes Only with Scope to Increase Trading Hours • Guest Rooms Available All Year • 1 Bedroom Owner’s Accommodation & Bedsit Currently Let on an AST

NEWTON ABBOT, DEVON

LEASEHOLD

SOMERSET COUNTRY VILLAGE Destination Country Pub & Restaurant

TEIGNMOUTH, DEVON

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

PRICE: £47,500

EXETER, DEVON Extremely Profitable Guest House

• Established Cafe Located in the Sought After Town of Teignmouth • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu with a Selection of Hot & Cold Beverages • Sociable Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

TORQUAY, DEVON

LEASEHOLD

SOUTH HAMS COAST Café, Coffee Shop & Restaurant

GUIDE RENT: £50,000 + VAT PA

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

PRICE: £79,000

• Stunning Hotel & Inn with Luxury Rooms Overlooking Dartmoor National Park • Steeped in History with 7 Luxury En-Suite Letting Rooms • Extensive Trade Gardens, Patio, 2 Paddocks & Private Field • Separate 3 Bedroom Owners Bungalow & Gardens • Genuine Retirement Sale of a Very Successful Business

SOUTH ZEAL, DEVON

DARTMOUTH, DEVON

PRICE: £39,950

LEASEHOLD

REF: 4918

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Coastal Licensed Café & Takeaway

Stunning Country Inn & Restaurant

Village Inn With 6 Letting Rooms

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar & Dining Areas 70, Gardens 100+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

4 Bedroom Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

High Turnover Award Winning Business

LH £9,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £750,000

4866

01392 201262 www.stonesmith.co.uk

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