CLH Digital - Issue #236

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

A BUDGET OF MISSED OPPORTUNITIES FOR UK HOSPITALITY

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 fur ther threatens their sur vival

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 Legendar y 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 ver y people they aim to help by reducing the availability of entr y-level jobs

In hospitality, those entr y-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

Policies that hinder entr y-level hiring don’t just hur t businesses; they limit the oppor tunities 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

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 "

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

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 industr y ’ s sur vival But it appears courage and vision are in shor t supply, leaving the sector to weather yet another storm with little suppor t 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 , fur ther details can be seen at www catererlicensee com

EDITOR

Peter Adams

“Halloween Budget” of Increased Costs and Rate Relief Cut Will 'Lead to Job Losses'

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 Treasur y listened to people who actually run Pubs and not to those lobbying on behalf of the big brewers and giant pubcos

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 suppor t employment ”

UNFAIR TAXATION

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

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

PENNY OFF A PINT

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 star t to pay NI from £9,100 to £5,000, in what she called a “difficult choice” to make

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 countr y ” from 2026 to 2027

Ms Reeves also announced a 1 75% reduction in beer and cider duty for draught products from Februar y 2026 which means 1p off a pint

Publicans have reacted with anger at the claim made by the Treasur y 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 suppor t to get through the cost-of-living crisis,

Overall this is a ver y disappointing budget for pubs that fails to understand how hard publicans are working to ser ve their communities and keep pubs running Publicans are working people - ver y 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 industr y 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 ”

“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

“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

“Disappointing to say the least!”

ADDITIONAL EMPLOYMENT COSTS

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 ever y par t of our workforce:

• A single parent working 9am to 3pm, f ve days a week: £2,100 more in employment cost

• A student working 14 hour s 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

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 impor tance 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 industr y 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

SHORT TERM PAIN

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

“For years, we have suppor ted 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 ”

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 comfor t came from the Chancellor s announcement that Labour intends to introduce two permanently lower tax rates for retail, hospitality and leisure proper ties from 2026/27 ”

“And for some businesses, par ticularly 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 shor t-term pain to come first and it seems as if 2025 is going to be yet another ver y challenging year for hospitality sector

Employment Rights Bill

How Will You Be Affected?

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, par ticularly in the hospitality sector where margins are tight and the industr y revolves around shifts and flexibility, often for the benefit of both the employer and workers Many consider that introducing fur ther red tape into an industr y 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 industr y 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 suppor t growth in the sector?

FAMILY LEAVE AND SICK PAY

There are several changes that will cer tainly 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, Statutor y 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 cer tainly

won’t help the industr y 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 fur ther detailed in the regulations, including which contracts are in scope , what constitutes

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 satisfactor y 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

The Perfect Snack for

Needs

Modest Start To Autumn For Hospitality

As Groups’ Sales Rise 1.7%

In September

Against the comparative of a sunny star t to autumn in 2023, September s dismal weather made real-terms growth for hospitality groups challenging Pubs faced

fur ther afield achieved 1 9% growth Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said:

Hull Pub Re-Opens Following £264,000 Makeover

Restaurants Are Adapting Reservation

Strategies To Match Changing Dining Out Trends

Hospitality Sector Rallies In Support Of Nationwide Walk For Wellbeing Event

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 wor thy cause From walking 10km in a nature reser ve or along a local beach with friends and family, to holding walking meetings and team walkabouts, par ticipants came up with a variety of ways to get involved and play their par t in suppor ting 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 par tner mum,

greater good goes to prove what we have always known about our incredible industr y: 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

The Avenue to Relaunch at Lainston House with Tom Hamblet as Head Chef

Hydes Appoints Experienced General Manager At Popular Stockport Community Pub

busy community pubs for the past decade has ser ved me well, including operating under the most challenging conditions the hospitality industr y 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 Nurser y 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 Nurser y has established over the past 90 years or so The entire team at Hydes have been ver y welcoming and suppor tive 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 Brewer y, Adam Mayers said: “Jordan is a first-class manager with lots of energ y and enthusiasm and the perfect fit for The Nurser y Inn His experience and commitment is second to none and he possesses all the key customer ser vice attributes that Hydes looks for in its employees Alongside his dedicated team at The Nurser y, 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 ser vice ”

my career with Hydes Working in

What to Know About HMRC Tax Investigations

Simon Smith, Managing Par tner at Wellers, the small business accountants to SMEs discusses ever ything 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 ever ything 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 par t 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

Star ting 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 aler t to the error and the business in question Not a situation you want to be in Errors in repor ting 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 cer tain 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 impor tant, as it’s their job to keep you on track and ensure ever ything is in order

2 FRAUD OR TAX EVASION

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 diver ting funds also fall under this grouping This includes using offshore

accounts, undeclared cash transactions, or other methods to hide income from HMRC

Secondar y 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 ever ything right, and still be investigated by HMRC Often this is down to the industr y you operate in, with cer tain 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 industr y benchmarks and analysing trends in financial data So, by performing above the industr y 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 repor t 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 , industr y, or geographic location

Audits can also be targeted based on emerging risks As an example the care home industr y 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-ar t software to identify mistakes This means that even the smallest of errors can be identified

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

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 par tnership with New Futures Network and HMP Per th in par tnership with Scottish Prison Ser vice and Per th 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 ser vice , 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 impor tance 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 par tnership with the Ministr y of Justice , the Scottish Prison Ser vice , Aberdeen City Council, New Futures Network and Novus

Greene King launched its Releasing Potential programme in May 2019 to suppor t 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 suppor t for prisoners to develop their skills in food preparation, customer ser vice , barista training and housekeeping to prepare them to potentially work in Greene King pubs and hotels upon their release

As par t 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 suppor t for prison leavers when they leave custody, ensuring the best chance of not only sustaining employment but reducing reoffending

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

The sur vey also found that on average Brits believe that just 16% of working people have a criminal conviction Whereas Ministr y of Justice figures put this number at 27% With over a quar ter 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 Per th is a really impor tant par t of our continued commitment to offering oppor tunities to ever ybody regardless of their background With

pubs at the hear t of local communities across the countr y 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 oppor tunity 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 par tners 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 ”

Terr y a Kitchen Team Leader and Releasing Potential par ticipant said:

“While I was in custody, I was ver y uncer tain as to what the future may hold I heard about Greene King and oppor tunities 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 par t in the programme I’d never held down a job for longer than three months before so was ver y ner vous 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 par t 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 par t of a stable environment and feel well suppor ted with oppor tunities 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 oppor tunities to work in my pub when they leave prison ”

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

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 Industr y Association(NTIA) The new rules, designed to tackle workplace harassment are expected to impact sectors such as hospitality enter tainment 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 industr y fully embraces the cultural shift necessar y 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, suppor ts the new regulations as an impor tant 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

said:

“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 energ y and diversity of its workforce , and their safety must be paramount Real progress will depend on full commitment to fostering positive change across ever y level of the industr y, from owners to managers and front-line staff ”

The regulations introduce significant obligations, including mandator y staff training, clearer repor ting mechanisms, and more robust disciplinar y actions For night-time economy businesses, where public interaction and alcohol consumption are frequent, the need to monitor and address harassment risks is par ticularly acute But legal measures alone are insufficient without the suppor t of an empowered workforce and a culture that encourages swift repor ting 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 suppor t 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 industr y 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

Silvana Kill COO of the NTIA

How IoT, AI, and Automation are Helping Food Businesses

Comply with New Safety Regulations in 2024

By Matt Smith, Director

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 technolog y, 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 regulator y requirements

FOOD SAFETY COMPLIANCE WITH IOT

IoT technolog y is constantly creating new ways for food companies to watch over and manage critical safety measures throughout their supply

chain With the help of sensors RFID tags and smar t thermostats these devices enable real time monitoring of food storage conditions like temperature humidity and expiration dates For example cold storage facilities deliver y 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 aler t 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

AI is star ting 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 repor ts, audit documents and supply chain information, swiftly pinpointing areas where businesses may not meet regulator y requirements This approach enables food companies to take proactive measures well ahead of potential regulator y penalties or outbreaks of foodborne illnesses

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION

Automation, par ticularly 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 suppor ts 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 industr y is facing multiple regulator y changes with a strong emphasis on traceability, sustainability and contamination prevention The new rules stress the impor tance 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 transpor tation 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 regulator y 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

Introducing Land, Leisure and Tourism Show Speakers for 2024

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

ideas, discover new suppliers, and gain valuable insights from top industr y exper ts 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 var ying needs of atten-

for leisure and tour ism websites in 2025’ With over 15 year s of exper ience working with the sector Giles will offer tangible takeaways to improve website conver sion rates and dr ive 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 industr y trends and provide straightforward actionable tips to elevate business operations, culminating in a Q&A session on blending technolog y 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 exper t 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

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

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

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

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 Treasur y to claw back much needed funds to plug the black hole in the public finances

To add insult to injur y for the wine trade the Chancellor Rachel Reeves, failed to reverse the unnecessar y and costly changes – devised by the Tories – to the way wine is set to be taxed from 1 Februar y 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 tr ying to protect income and in the next breath raising alcohol duty in a move that is totally counterproductive Recent histor y has shown us that duty increases lead to price rises for consumers, a dip in sales and, as a result, fewer receipts for the Treasur y 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 unnecessar y complex and costly changes to the way wine is taxed Labour wants to plough ahead And for what?

EXPERIENCE THE POWER OF STEAM

Duplex

Raising alcohol

and

or unachievable

It’s bewildering

While

Winemakers are severely limited by

holic 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 temporar y easement to be made permanent to avoid red tape costs and instead help businesses grow, keep prices down for consumers and stabilise Treasur y income

Earlier this month in exasperation at the looming

that

stifle

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The Role Of mDL's In Enhancing The Hospitality Experience

By Joshua Sheetz, VP of Engineering at

CURRENT ADOPTION OF MDLS

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 ser ve 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 technolog y to improve customer satisfaction and reduce fraudulent activities

The integration of Mobile Driver's Licenses (mDLs) into the retail and hospitality sectors is gradually taking shape across the US Currently, thir teen 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 par ticularly for venues selling age-restricted items such as alcohol In markets where mDLs are available venues and stores are increasingly equipped with technolog y capable of interfacing seamlessly with digital IDs allowing for a quick verification process that enhances customer experience and prevents underage sales

The Secure Technolog y 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 technolog y

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 par ticular, allows for contactless communication between the digital ID on a smar tphone 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 technolog y and hospitality needs through versatile IoT terminals that suppor t 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 smar tphones – a device that nearly ever yone 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, par ticularly 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 technolog y 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 oppor tunities, some challenges must be addressed Businesses face the task of upgrading hardware and updating software to accommodate mDL technolog y, 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 technolog y adoption to meet customer expectations and comply with regulator y standards The adoption of mDLs offers a significant oppor tunity 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

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

“Roaming, restaurants, rooms – that s where I get my inspiration from,” explains Fabian Freytag “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today ” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a “gentle radical”, creates interiors for fans of the new for advocates of the unseen and for lovers of bold decisions He integrates ar tificial intelligence (AI) into the creative process With his design for The Lounge , Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business sectors maximum inspiration for their business New views and insights are guaranteed - also in a figurative sense: Accordingly, Fabian Freytag invites the visitors: "Let's open our eyes and learn to see ” With Ambiente 2025, the world's leading international trade fair for consumer goods is

Navigating A Career In High-End Hospitality

There are

in

y

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 ar ticle 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 luxur y sector

WHAT MAKES LUXURY, LUXURY?

What is the definition of luxur y? 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, luxur y is as simple as breakfast in bed; for others it s the luxur y of time spent with family and friends away from work or other commitments For the more ‘traditional’ luxur y 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 luxur y is not the ever yday If you have the ability to eat at a Michelin-starred restaurant ever y evening – that isn’t luxur y, no matter how good, or expensive , the meals are Genuine luxur y has a rarity, a barrier to entr y, that puts it in the realm of the extraordinar y

It’s also true that the notion of luxur y is evolving from where it was 10 or 15 years ago Today, consumer tastes are shifting from luxur y in the shape of material things towards luxur y 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 luxur y hotel operators private yacht char ter 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 luxur y fashion industr y, such as Bulgari and Armani as well as the international luxur y houses such as LVMH Even for physical luxur y 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 complimentar y cocktail or glass of Champagne in many cases No wonder the luxur y retail industr y 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 luxur y careers as your hospitality employment playground? And where should you be directing your effor ts to get hired?

There are several answers to the first question, but in these uncer tain times perhaps the most impor tant answer is that it’s a profession with a solid future The wider luxur y industr y is known for being recessionproof, and when you couple that with our innate desire to travel and experience new things, then luxur y hotels and resor ts will only grow in number while also becoming more diverse in the experiences they offer

Another factor to consider is that luxur y 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 luxur y end of the spectrum

This also protects the business of hospitality from being overwhelmed by technolog y, and especially ar tificial intelligence (AI) There’s little

FITSHOP:

By Jacquie Lutz is Head of Career Ser vices & Industr y Relations at Glion Institute of

doubt that technolog y can suppor t the customer ser vice 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

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

That latter point is also per tinent to the second question on where to target your effor ts 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

GETTING A LUXURY CAREER – WHERE TO START?

I may be biased, but I’d say the best place to star t your career in luxur y and/or hospitality is at Glion!

That may sound flippant but there’s serious logic behind it because when I talk to the luxur y brands we par tner with, they all tell me that they are looking for people who understand what luxur y is all about They want individuals who have an appreciation for luxur y that allows them to see beyond the notions of privilege and to appreciate some of the purer definitions of luxur y which I quoted at the star t of this piece

Such notions are at the core of our DNA as a school However even if you choose a different institution, or tr y and get into the industr y 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 ser vice 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 luxur y hotels especially, you’ll have more personal license to deliver complimentar y 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 cer tainly this provides a head star t in a career like luxur y hositality Equally, I believe it can be nur tured and developed with the right education and training

Another vital attribute to learn is humility Being able to listen and be humble is extremely impor tant, especially at the outset of your career where you’ll invariably find yourself in entr y-level positions (even manager-in-training programs for graduates tend to star t 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 resor t your guests could literally be arriving from anywhere , and while nobody could be expected to learn the intricacies of ever y culture there is an onus upon you to be respectful and to tr y to commit some of the most impor tant cultural characteristics to your memor y 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 luxur y hospitality; and this is your chance to catch the eye of your manager or

Hospitality and Leisure

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

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 said the technical skills you’ll need to develop will var y considerably depending on the career path you choose For example , if you wish to work as a luxur y 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 CAREER PATHS AVAILABLE IN LUXURY HOSPITALITY

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

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

And, as I already mentioned, with the lines increasingly blurring between the worlds of luxur y goods and luxur y hospitality it’s opening up incredible oppor tunities to work at what we call the “luxur y-hospitality crossroads” – for example , without straying beyond the LVMH group it would be possible to spend par t of your career in luxur y fashion brands with Louis Vuitton and par t in luxur y hotels at Cheval Blanc If luxur y 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 industr y 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 industr y trends and others

That’s why this is such an exciting world to get into; because there is so much potential to develop Luxur y 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 luxur y brand management is your dream career destination, there’s arguably never been more oppor tunity to make your mark

I would also emphasise the value of building your professional network, which you should be looking to accomplish at ever y step of your career, including during your degree program This is also why studying at an industr y-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 oppor tunities

Lastly, and perhaps most impor tantly 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 ever y time you step out to deliver amazing client experiences

Designs

Why Reputation Matters Most For Unlicensed On-Trade Establishments

By Tracey Pankhur st, Senior CX Strategist at Reputation

The hospitality industr y is facing considerable challenges, with customer numbers steadily declining over recent years This has hit the unlicensed on-trade sector par ticularly 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 uncer tainty and the growing convenience of home deliver y These have all contributed to fewer visits to local coffee shops and small restaurants

This isn t just a passing phase , either It s par t of a broader change in consumer behaviour In this segment of hospitality, ever y 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

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

par ticularly vulnerable to the adverse effects of declining footfall requiring them to adopt creative and cost-effective strategies to sustain operations

UNDERSTAND THE POWER OF REPUTATION

In today’s highly competitive hospitality industr y, a strong reputation is one of the most valuable assets a business can have It not only establishes brand credibility but also suppor ts 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 ever y 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

Unfor tunately many companies still overlook the impor tance 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 par ticularly impor tant to interact with customers in a way that is both thoughtful and personal, ensuring that each engagement feels sincere

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

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

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

MAKE USE OF TECHNOLOGY

Contrar y to popular belief, marketing and operations professionals within the sector don’t need a huge budget to manage their reputation effectively

Advancements in technolog y 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 effor ts 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 finger tips 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 ever y single interaction This includes ser vice 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

and adventure and these should be activities that ever yone 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 impor tant 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 ever y other type of challenge whether

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 oppor tunity to tr y cycling on a safe , dedicated circuit and with suppor t ”

Commenting on the campaign, Gill Haigh from Cumbria Tourism added: Adventure for Ever yone is an exciting campaign that ties in with the

all aims of our Destination Management Plan that will see Cumbria become one of the UK’s leading accessible holiday locations This par ticular project focuses solely on Carlisle , The Western Lake District and Coast and Cumbria Tourism will be delivering a campaign that suppor ts both businesses and visitors ” Haigh continued: “According to the Depar tment for Work and Pensions, 24% of the UK population has a disability Through our work on this project we will be more able to

A Reliable Food Waste Collection For

Business

VisitBritain's Business Events Growth Programme Set To Boost Economy

VisitBritain’s programme to suppor t 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 suppor ted in 18 cities across the nations and regions

The results, announced at an event on 29 October convening events industr y leaders in London, cover the VisitBritain Business Events Growth Programme for the 2018-2023 financial years They show that ever y pound invested in the programme suppor ted £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 suppor ted a record 27 business events across 14 cities almost double the number of events in cities suppor ted in 2019-2020 These events aligned with priority sectors for the UK Government including healthcare and life sciences, technolog y and innovation, energ y transition and environment, advanced manufacturing and education

VisitBritain CEO Patricia Yates said: These results are testament to the impor tance of our Business Events Growth Programme , both to the industr y and to the economy It also demonstrates the exper tise of our world-class business events sector and the quality of Britain’s offer to international delegates

“The evaluation results, par ticularly 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 ar twork 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 car ved 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 Resor t & Spa

The sculpture had previously been in situ at Lakeside YMC A 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 car ving for Josefina’s late husband, the painter Delmar Banner

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 repor ted 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 star tups driving inward investment

Marketing Sheffield Manager Emma France said: “The Business Events Growth Programme has been a gamechanger for some events coming to Sheffield Without BEGP suppor t 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 suppor ting 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 suppor t 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 industr y leaders ”

Progress’

Josefina had star ted 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 star ted 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

“I feel privileged to have helped carr y out some of the work on the statue under her direction at the time It’s an incredible piece of ar t 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 car vings Escape To Light is located on the coast at Haverigg And her war memorial car ving called ‘The Hand is at St Bees School She lived much of her later life in the Langdale valley and Ambleside

English Lakes Hotels Resor ts & Venues executive chairman Simon Berr y 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 ver y pleased that this impor tant work has now found this new home ” Josefina De Vasconcellos (1904-2005) first learned to car ve at a stonemason ’ s yard in Manchester before winning a scholarship to London’s Royal Academy of Ar ts 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

EV Chargers for the Hospitality Sector

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

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

Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional This amounts to approximately 1,352 out-of-ser vice chargers, a significant number given the current reliance on public infrastructure and 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 par ticularly true in the hospitality industr y, where the quality of the guest experience can be significantly influenced by the availability and reliability of EV

The impor tance of

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

Tonia

The

the creative ways that landlords suppor t 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 Nor thern Ireland Community Suppor t Hero which celebrates a

Community Fundraising Hero for the pub that raises money for charity; Community Regular Hero for an

Co-founder

know that the

found it

y

about the great work done in our industr y “We’re here to celebrate what Publicans do to suppor t 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 spor t teams, it’s about

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, spor ts 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 Spor t Hero which recognises a pub that truly suppor ts grassroots spor t in its area or brings the community together via spor ting events; and Community Sustainability Hero which will recognise the effor ts 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/

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

THE PROLIFERATION OF GERMS DURING WINTER

In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including:

• High Dens ty of People: Crowded workspaces increase the l kelihood of germ transmission

• Shared Surfaces: Frequent use of common areas like door handles , desks , and communal equipment facil tates the spread of germs Inadequate Ventilat on: Poor air c rculation can allow germs to inger n the air longer, increasing the r isk of airborne transmiss on

• Presenteeism: Employees com ng to work while s c k can spread germs to their colleagues

• Asymptomatic Carr ier s: Indiv dua s who are infected but show no symptoms can unknowingly spread germs

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

A NUMBER OF KEY INSIGHTS TO CONSIDER:

• Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of faci ity manager s send them home

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

symptoms , al owing germs to spread unnoticed

Surface Contamination: A single infected employee can contam nate up to 50% of shared surfaces , and germs can transfer to the hands of 14 people from common touc hpoints like door handles

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

High Germ Density: Off ce 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 quic kly to eliminate 99 9% of v ruses and bacter ia

• Proven to kill E Col , Salmonella, Lister ia, MRSA and the flu virus

Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacter ial act on keeps surfaces protected for longer

2. EFFICIENCY:

• No-wipe formula reduces c lean ng time and time spent disinfecting

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

• Multipurpose products n the range both c ean and disinfect simplifying your hygiene rout ne

3. SUSTAINABILITY:

• Select surface c leaning products leave behind no har sh res due

• Su table for ever yday c lean ng staff usage

• Major ity of products are readily rec yc lable

When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked Ever y year businesses face a

A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance

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 Creamer y 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 YMC A 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-centur y aesthetic of the building

The project’s vision was to blend the 1912 style with contemporar y elements which also resulted in Ken Biggs Contractors reconstructing the entire Creamer y THE WORK Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamer y The project commenced with the installation of ver tical 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 Shor tly 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 suppor t 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 par t of the overall lift components and snagging works meant full lift completion in April 2024

Additional building works in the Creamer y included a new brick extension to match the original factor y 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 histor y of milk and cheese production at the Creamer y, with milk bottle car vings integrated throughout the building and on the lift car doors

THE CHALLENGE

One par ticular 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 par ticipated 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 suppor ts or corner trims This 8-person all-glass lift allows natural light to illuminate the interior, offering passengers views of the Creamer y as they travel to the first floor

The hydraulic passenger lift

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

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

tified according to the Lifts Regulations 2016 (2016 No 1093)

Ben Harding, Bristol Branch Manager at Stannah Lift Ser vices 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 Creamer y as passengers ascend " www.stannahlifts.co.uk

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

The industr y leading and celebrated competition Kitchen Por ter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shor tlist for its 2024 edition, the tenth to be held

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

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

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

The judging panel this year consisted of Paul Mattocks, executive chef of Victor y Ser vices Club; Matthew Marshall, executive chef, RAC club; Dominic Teague , executive chef of One Aldwych; Simon Young, founder of Simon Young Culinar y Solutions, along with Stephen Kinkead Clare Nicholls, products and supplies repor ter for The Caterer, was this year ’ s chair Describing the process, she says:

“There were some small disagreements along the way but nothing too serious I think all the judges were on the same page and the final list of the top 10 was pretty much a unanimous verdict and all were wor thy of being recognised ”

Those submitting their kitchen por ter for consideration had to fill out an entr y form, answering carefully

curated questions that have been refined as the competition has grown The sheer volume of entries and the lengthy, detailed answers they contained demonstrates not only how impor tant kitchen por ters are to any catering operation, but how their role is valued nationwide

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

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

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

The winner of the KP of the Year 2024 will be announced

10 for 10: Top 10 Shortlist for Tenth KP of the Year Competition Revealed Products and Services

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 cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www.risogallo.co.uk

The Pioneering Sustainable British Rum Products and Services

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 industr y, offering a unique blend of traditional craftsmanship and cutting-edge design

Based in the hear t of Suffolk our factor y 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

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 Ever y 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

What

Five Star Cleaning , Starts With Best In Class Equipment

Forward Vending and Catering Ltd -

Over 35 Years of Experience

Bed Bugs a Rising Concern In The Hospitality Sector

Bar and Cellar Equipment

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

In the competitive world of UK pubs, ser ving a high-quality pint is no longer just a bonus it’s a necessity Good beer is a major driver of customer loyalty and with tightening consumer wallets getting it right is more crucial than ever But what many pub owners may not fully appreciate is that the secret to a great pint often star ts long before the beer reaches the glass It begins in the cellar

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

THE IMPORTANCE OF QUALITY BEER

Customers today expect nothing less than perfection when it comes to their pint A poorly ser ved beer whether it’s too warm, flat, or tainted with off-flavours can turn away regulars and harm your pub’s reputation Quality beer not only satisfies customers but also helps ensure they return for more According to sur veys, beer quality is one of the top three factors influencing a consumer ’ s choice of pub Pubs that consistently ser ve good beer are far more likely to build loyalty and stand out in a crowded market

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

WASTE REDUCTION: A BUSINESS NECESSITY

Good cellar management also has significant financial benefits Inefficient cleaning and maintenance procedures lead to millions of lost pints across the sector each year In fact, it’s estimated that poor cellar practices can result in pubs losing up to 5% of their beer stock annually At a time when profit margins are tighter than ever this kind of waste is unsustainable Proper cellar care reduces spoilage , minimises beer loss, and ensures the optimal lifespan of each product

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

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

1. Deliver y and Storage

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

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

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

2 Cleaning and Maintenance

Dir ty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint Clean your lines ever y 7 days, following manufacturer guidelines and use quality cleaning products to ensure thorough sanitisation

Don t forget glassware! Clean, residue-free glasses are essential to preser ving beer quality Dir ty glasses can affect head retention and the overall experience for the customer

3. Temperature Control

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

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

4. Stock Control and Rotation

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

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

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

5 Beer Line Cleaning

Regular beer line cleaning is essential to maintain freshness and flavour

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

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

6. Glassware

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

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

7. Health & Safety

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

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

SPECIAL CONSIDERATIONS FOR CASK ALES

Cask beers require special attention due to their delicate nature Unlike keg beers they continue to ferment in the cask so proper storage and handling are essential to ensure the final product is of the highest quality Here are some additional tips for managing cask beers:

Conditioning: Allow casks to rest (or “condition”) for a day or two before tapping them This ensures that the yeast settles and the beer is at its best for ser ving

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

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

REPUTATION, SALES, AND PROFITS

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

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

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

Reducing Interruptions To Your Drinks Dispense Gas Supply

These

Universal Dispense Systems

Festive Ordering

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

By William Cotter, Founder & Managing Director

As the holiday season draws closer hotels have a valuable oppor tunity to boost their bookings by preparing early The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season s demands

William Cotter, Founder and Managing Director at Net Affinity offers exper t advice on how hotels can stay ahead of the competition with practical and proven tips Here are four essential strategies to help hoteliers maximise their visibility and bookings this Christmas 1 Publish Christmas content early to boost SEO Focus on publishing content around popular holiday keywords such as "Christmas par ties" "festive events" and "holiday stays" This drives organic traffic and ensures your hotel ranks higher as demand peaks Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests

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

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

2. Create and optimise content for festive events

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

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

3 Plan your social media strateg y for the festive period

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

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

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

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

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

To review our Christmas offering, contact your local Alliance depot who will be able to talk to you fur

Chefs' Buyers Guide

Bidfood Launch Its 2025 Food And Drink Trends’

Foodser vice provider Bidfood, has revealed the food and drink trends it expects to hit the out of home market in 2025

As well as value , quality and elevated experiences, this year ’ s trends are influenced by consumers ’ desires to make healthier and sustainable choices as well as emotional drivers such as comfor t tradition reward and sharing To suppor t the industr y in navigating these new trends, Bidfood has released its 2025 interactive guide with brand new for 2025, shoppable features, helping operators to not only respond to shifts in consumer demand and keep up to speed with the ever-changing market, but make informed product choices that they can apply straight to their menus

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

FLAVOURS LESS TRAVELLED:

Tr ying new and unique cuisines are top of consumer ’ s priorities and a key factor influencing this year ’ s repor t with 55% frequently looking to explore these new and exciting flavours when eating out The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from

Research has shown that the global cuisines gaining momentum this year are:

• Southern States Turkish

• Greek

• Argentin an

• Por tuguese Swiss CLOSER TO HOME:

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

BUNS AND BOWLS:

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

LittlePod’s Natural Vanilla Paste

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

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

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

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

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

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

FRIENDLY FIBRE:

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

PROACTIVE PRACTICES:

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

CHOCOLICIOUS:

The Chocolicious trend reflects the innovation that’s dominating the hot drinks (and desser t) categor y, with consumers looking for affordable luxuries when they eat out, par ticularly with premium chocolate With over 80% of consumers seeing chocolate as an affordable treat, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the par t

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

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

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

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

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

Following in-depth analysis using The Food People’s Trends Hub, the team at Darégal Gourmet UK worked with the Craft Guild of Chefs to run a roundtable discussion at Westminster Kingsway College This debate provided lots of food for thought on the trends coming through and some of the key takeaways from this session have been included in the repor t to inspire other chefs To ensure the repor t was relevant for all working in food manufacturing and hospitality, Darégal Gourmet also completed a nationally representative independent study with 1,000 UK consumers

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

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

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

A few takeaways include:

• 50% of consumers have made changes to food purchasing choices because of the economic challenges

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

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

• For male consumers food aroma (38%) has a bigger impact than presentation (29%) on how they feel 30% of females want to reduce their consumption of

Chefs' Buyers Guide

Rossi International

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration

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

growing Nest Pubs franchise concept Pieminister’s ‘Handy Pies’ provide our franchisees with another food option to ser ve customers, without the need for a kitchen or kitchen staff This complements the pizza offer already in place in Nest Pubs, which is effective and simple for our Nest Pubs franchisees to deliver For fur ther information or to take advantage of a special offer from Pieminister please see the adver t below

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

By Kir stie Jones , Head of Client Ser vices and Environmental Health

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to suppor t the campaign there’s been little discussion about the potential new allergen regulations since late last year

The push for Owen’s Law began following the tragic death of Owen Carey in 2017 Owen, who had been out celebrating his 18th bir thday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described Despite informing the ser ver of his multiple allergies including a severe dair y allerg y Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk In December, the FSA publicly backed Owen’s family’s petition to make the listing of allergens on menus a legal requirement - but the decision still sits with ministers whether or not to implement these measures THE CALL

FOR TIGHTENED REGULATIONS WILL ONLY GET STRONGER

Fast forward eight months and the spark for change has been renewed, following the inquest of a 13-year-old who died within hours of taking a sip of a Costa Coffee hot chocolate

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

With allergies on the rise (in the UK, around 2 4 million people are living with a diagnosed food allerg y), it’s likely that ministers will become more and more pressured to take action, which means that while the

introduction of Owen s Law isn t guaranteed, it is still highly likely that some changes will be made , especially considering that it builds on the existing Natasha’s Law

Not many hospitality businesses currently have allergens written on menus They rely more on separately prepopulated allergen checkers But as some changes may be afoot there is no time like the present to get ready for any changes that may come with Owen’s Law Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES

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

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

REFRESH STAFF TRAINING

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

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

Combatting Refrigeration Hot Spots

By Jason Webb , managing director, Electronic Temperature Instruments

equipment

all zones Make sure to check the temperature at various points inside the unit, not just near the door or thermostat to gain the best readings

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

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

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

For fur ther information please visit www etiltd com

ing basis

KEEP MENUS UPDATED

Star t adapting your menus to include clear written allergen information for each dish (such as recipe specs) Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-ofhouse teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file

BALANCE WRITTEN AND VERBAL COMMUNICA-

TION

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

ENGAGE WITH THE CONSULTATION PROCESS

It’s likely we’ll hear more about Owen’s Law over the coming months Alongside the above , it’s impor tant to stay informed with the progress, and where possible , engage with the consultation process

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

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

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

PREPsafe Printed Labels contain all the vital information about the prepared product This includes the Employee name Product Date and Time prepared along with the Use-By Date and Time “Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting

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

In 2022 there are over 7500 systems operating in restaurants worldwide , including the USA, Australia, New Zealand,

Natasha’s Law: Reflecting on the Past Three Years

Three years ago, we saw the introduction of a new law that required any food industr y company that sells Pre-packaged for Direct Sale (PPDS) foods to re-think how they’re labelled The law, formally known as Food Information (Amendment) (England) Regulations 2019 means that all PPDS foods must be clearly labelled with information on potential allergens present THE STATE OF COMPLIANCE IN THE UK

The initial response to the new law was positive with Brother UK research finding that 100% of food industr y businesses sur veyed agreed it would make customers with food allergies feel safer

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

By Simon Brennan, Senior end user

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

ADAPTING TO NEW REQUIREMENTS

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

locations it has

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

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In summar y, Logicall s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance , and operational efficiency Invest in our technolog y today and secure the longevity of your perishable inventor y while ensuring the highest standards in food quality and safety See the adver t below for fur ther details

Hospitality Technology

‘Tis The Season Of Data Collaboration For Hospitality Brands

As the 2024 festive shopping season approaches optimism is high Forecasts indicate that consumers will spend more in the run-up to Christmas compared to last year

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

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

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

THE POWER OF PERSONALISATION

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

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

If data remains siloed, its operational value for making cohesive and impactful campaigns, and therefore business growth, lies dormant However, by integrating these data sources, hospitality marketers can paint a richer picture of customer behaviours and preferences, enabling more effective marketing strategies Moreover, clean rooms also enable other data sources from third-par ties that can strengthen customer personas and provide a more comprehensive over view of their path to purchase in a way that respects privacy

COLLABORATE FOR SUCCESS

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

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

Extra Security with CardsSafe

by Hugh Stevens , UK MD, LiveRamp (www.liveramp.com)

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

TRUST THROUGH TRANSPARENCY

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

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

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

Discover how Vista Technolog y Suppor t can help you grow your business, enhance your customer experience , and streamline your operations

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

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

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

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

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

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

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

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

Kitchen Equipment and Fit Out

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

MIWE Smartfresh Lands in the UK

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

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

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

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

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

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Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology

By David Chesshire , National Accounts Manager, Blue Seal (www blue-seal co uk)

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

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

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

For 26 years Pump Technolog y Ltd has been the Uk’s leading wastewater pumping system provider for commercial kitchen drainage requirements

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

RELIABLE FLOAT SYSTEM:

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

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

The feature benefits of induction far outweigh the

Caterquip Ventilation

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

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

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

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

The key feature to its reliability is the float mechanism! Other small submersible pumps with slider floats inside a tube tend to become jammed with food debris The DrainMinor C uses a submersible pump with a large triangular float mounted on a rigid external float arm This ensures an accurate and reliable automatic pump star t and stop during the Combi oven cleaning cycle ever y time

COMPACT AND

Kitchen Equipment and Fit Out

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Temporary Kitchen & Equipment Hire

Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success

Moreover, innovations in modular and flexible designs mean that outdoor areas can be quickly adjusted depending on weather conditions or customer demand This adaptability allows operators to optimise their space and provide the best possible experience for guests REGULATORY FLEXIBILITY AND REDUCED RED TAPE

One of the major challenges for expanding outdoor spaces in the past was dealing with regulator y hurdles However, many councils have relaxed restrictions since the pandemic offering hospitality operators more flexibility in setting up impromptu outdoor seating areas This has made it easier to take advantage of unused spaces like pavements, cour tyards, or car parks

In many cities and towns across the UK, temporar y outdoor seating permits simplified planning applications and the extension of pavement licences have become more common These relaxed regulations allow operators to capitalise on available outdoor areas with less bureaucracy making it easier to adapt to changing customer demands and increase overall capacity

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER

ered

Customer

Extended

Brand Differentiation:

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

Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce

Increased Capacity: With social distancing still a consideration for many guests outdoor spaces provide operators with the chance to increase seating capacity without compromising safety or comfor t

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

to extend operating hours and maximise customer enjoyment

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Outdoor Spaces

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

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Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality

many

attention menu offerings, ambiance , and customer ser vice , to name a few Yet, one crucial area often overlooked is the design and refurbishment of washrooms The condition, appearance , and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction

Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience leading patrons to question the standards upheld in other areas, such as food hygiene and ser vice The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear Durable materials are essential in maintaining

Ergonomic

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround Our off-the-shelf cubicles and complementar y vanity units are designed to fit seamlessly into your project, saving you time and trouble CREATE A LASTING IMPRESSION

Your washroom is a reflection of your brand Rearo offers a range of nine high-pressure laminate finishes that are both stylish and functional These colours are designed to comply with the Equality Act and are future-proofed for at least three years The colour choices take into consideration the needs of people with disabilities including visual impairment by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours IDEAL FOR HOSPITALITY.

RapidFit washrooms are par ticularly popular in the hospitality industr y Whether you ' re running a pub, restaurant or hotel our fast and easy solution can help you create a welcoming and accessible space for your customers CHOOSE THE RIGHT CORE FOR

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

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

A vintage and eclectic theme was at the hear t of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests The design team meticulously crafted the space carefully considering the transition from day to evening and creating a dynamic ambience

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

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Embrace Versatile Design With Stackable Chairs

Most hospitality venue managers are required to plan and host events of vastly different types and sizes So when you ’ re planning

Here at Trent Furniture , we supply a huge range of lightweight and high-quality chairs designed for effor tless stacking up to eight high, resulting in hassle-free storage when not in use

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks The Harrow Steel Stacking Chair is a highly popular choice

Design and Refit

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Furniture

Why Use a Specialist Hospitality Consultant?

HR & Employment Advice for Your Business and You

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