CLH Digital - Issue #238

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 238

Budget Tax Hikes Will Lead to Hospitality Closures… www.CLHNews.co.uk

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The government is under increasing pressure to revisit its hikes to employer national insurance contributions and the minimum wage as some of the hospitality sectors largest employers and leading organisations voiced concerns about the impact of the changes on their costs and operations.

Sector leaders are warning of the unprecedented damage the rise to employ-

ment costs announced in last month’s budget will inflict on the sector.

The British Institute of Innkeeping (BII) which represents 13,000 publicans, said rising business rates and an increase to employers' national insurance contributions could lead family-run inns to call last orders.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 238

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE CHANCELLOR’S BUDGET – A RECIPE FOR DISASTER IN HOSPITALITY

than I did, a holiday?

What was that?

To put it bluntly, any budget that strips wealth from businessThe UK’s hospitality and licensed on-trade sector has es—the true wealth crelong been the beating heart of our economy and com- ators—and funnels it into the “bloated munities, providing jobs, fostering social connection, machinery” of Whitehall and driving local growth. is not just bad policy; it’s Yet, it feels like we’re witnessing a slow strangulation fundamentally unfair. We EDITOR of this vital industry, courtesy of a government that are being taxed into appears to have lost sight of the realities of running a oblivion. The cracks are business. already showing.

Dire warnings abound, and rightly so. The British The Office for National Statistics has revealed a 0.1% contraction in the economy Institute of Innkeeping (BII) has sounded the alarm, predicting that one in four pubs for September. GDP growth over the last quarter was a meagre 0.1%, missing even could close their doors for good. the modest expectations of City analysts. "Shock figures"? Hardly. Anyone who’s spent UKHospitality, along with major employers, has pleaded with the government, high- even a day in the real world would know that businesses can only pass so much on lighting the catastrophic impact of rising National Insurance Contributions (NICs) to consumers before they hit a wall. And in hospitality, that wall is already here. and the National Minimum Wage (NMW). These measures, they warn, will lead to To borrow a line from Glengarry Glen Ross: “Anyone who ever spent a day in their business closures, job losses, and stifled growth. lives would know.” There is a limit—an absolute limit—to what can be passed on to And they’re right. Raising NICs widens the already burdensome gap—the consumers. This government seems oblivious to that reality, and the warnings from "wedge"—between what it costs employers to hire staff and what workers actually our sector couldn’t be clearer. This budget, in my humble opinion, is the most colosreceive. sal act of financial self-harm in living memory.

Peter Adams

The result? Lower demand for labour. Businesses can’t afford to pay; workers can’t afford to work. It’s a lose-lose scenario that undermines wages, jobs, and profits alike.

The rise in the National Minimum Wage (NMW), while well-intentioned, only compounds this effect.

Let’s be clear: hospitality employers aren’t sitting on vast amounts of cash. Margins are razor-thin. There’s only so much cost that can be absorbed before businesses buckle under the pressure, especially when the Chancellor is piling more on with every budget. I often refer to my time here in Bournemouth when I had my own wine-bar/bistro during the mid 80’s through to 1994. Turbulent times of eye watering interest rates, high unemployment and I knew then as I do now that there is a limit to what can be passed on. My margins at times were so tight staff took home more

The hospitality sector doesn’t just deserve support—it demands it. It is and always has been a cornerstone of the UK economy, and we can’t weather another round of poorly thought-out policies that ignore the hard truths of running a business. If this budget goes ahead as planned, the result will be shuttered doors, empty high streets, and lost livelihoods.

It’s time for the government to wake up before it’s too late.

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

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 238

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Budget Tax Hikes Will Lead to Hospitality Closures (CONTINUED FROM FRONT COVER) The BII said that members, independently operating pubs in every community across the UK, were already struggling to make a profit ahead of the budget announcement, and the new costs of employment and increases in business rates will render 80% unprofitable, leading to at least 1-in-4 pubs closing.

The Budget, billed to support working people, will pull the rug out from under these already fragile small businesses and significantly reduce the employment opportunities they can provide. 75% will cut staff hours, 40% will reduce opening hours and 1-in-3 will make staff redundant.

DEVASTATING BUDGET Steve Alton, CEO of the British Institute of Innkeeping (BII) stated, “The Chancellor’s budget is devastating for our members, their teams, their pubs and their communities. Words from the Government recognising the vital role of pubs in every community and the unique social value they bring are simply hollow. Ahead of the budget it was clear that many pubs were unprofitable through exceptional costs of doing business, with ongoing high energy costs, embedded high inflation in food & drink costs as well as spiraling employment costs alongside repaying covid-debts.

The Government’s response has been to ask these small, fragile pub businesses to pay additional taxes, for many 10% of their current turnover in new costs. The personal distress this has caused to longstanding publicans is palpable through the surge in calls to our professional helplines.

“The Government’s priorities around supporting small businesses, making work pay and regenerating high streets should have provided confidence to pub businesses that have a strong track record of being foundational in local economies and providing accessible skilled jobs in every community. The Government’s actions will reduce employment, investment and cause unnecessary business failure. Those that are able to carry on, will have to raise prices in an attempt to offset these additional costs, 84% will increase prices with 80% raising prices by at least 10%, driving further inflation in the economy. Our members are extremely concerned on how sustainable further price increases are for consumers and how this will drive down visits and vital spend.

REVERSE THE INCREASES “Our members are small businesses with the majority employing less than 50 people – 50% have 10-50 employees and 40% up to 10 employees. 1-in-2 of our members have an annual turnover of less than £500,000. They do not have the resilience to ‘suck it up’ and need rapid action from Government before it is too late. We are calling on the Chancellor to reverse the planned increases of National Insurance

Contributions (NICs) and change in threshold for part-time workers, alongside reinstating the business rates relief at 75% until full reform has been delivered.”

2.Implement an exemption for lower band taxpayers working fewer than 20 hours per week, targeting support for part-time and lower paid workers.

“Our nation’s pubs are unique in their social value and how they operate. They are not digital businesses having to occupy buildings at the heart of their communities and deliver a service experience powered by people, many part-time. The Government’s actions have disproportionately and unfairly impact.

The letter says: “The changes to the NICs threshold are not just unsustainable for our businesses, they are regressive in their impact on lower earners and will impact flexible working practices which many older workers and parents rely upon. Unquestionably they will lead to business closures and job losses within a year.

LETTER TO CHANCELLOR

“The threshold change brings many team members into employer NICs for the first time. We estimate the threshold change may be four times the cost of the new headline rate.

Kate Nicholls, Chief Executive of UKHospitality, and UKHospitality board members, which includes the bosses of Fuller’s, Stonegate Group and Whitbread, are also warning of massive closures and have written to the Chancellor, supported by a further 209 hospitality businesses, to outline the impacts the additional £3.4 billion in cost facing hospitality in April will have, warning that the additional tax bill will force some businesses into liquidation and that others will have to drastically reduce their headcount and slash investment in order to meet the additional costs imposed by Labour’s first Budget.

The open letter to Chancellor Rachel Reeves, warns that the cost increases will cause: • Small business closures within a year.

• Businesses to reconsider investment plans • Jobs to be drastically cut.

• Hours for team members to be reduced.

• Contract caterers to struggle to meet important public sector catering contracts for schools, hospitals and prisons.

ADDITIONAL COSTS Wetherspoons founder Tim Martin used a trading update earlier this month to reveal his pub chain faced additional costs of approximately £60m because of measures unveiled in the Budget.

The open letter, coordinated by the hospitality trade body UK Hospitality, also criticised the changes the government made to the threshold at which employers need to start paying NICs. As well as raising the overall rate of employer NICs by 1.2 per cent, the government cut the threshold significantly from £9,100 to £5,000, and the letter adds: “The threshold change brings many team members into employer NICs for the first time. We estimate the threshold change may be four times the cost of the new headline rate.”

The signatories have put forward to the Government two measures to mitigate this impact: 1.Create a new employer NICs band from £5,000 to £9,100 with a lower rate of 5%; or

REGRESSIVE CHANGES

“There is no capacity to pass the costs onto customers. Businesses would be reluctantly forced to raise prices by 6-8%, fuelling inflation, yet could not realistically do so as our customers are at the end of their ability to pay more. Instead, many businesses would have to reconsider investment and drastically cut jobs and reduce the hours of team members.

“Contract catering, a significant part of our sector, would struggle to meet important public sector catering contracts for schools, hospitals and prisons.

“Without action, many businesses will be forced to reconsider their growth plans, and many smaller venues may be at risk of closure, risking future job creation in communities up and down the country.

“We know you are determined to ensure that growth is available to all. Yet this change to NICs does the opposite, balancing the books on the backs of the businesses which provide jobs to all in society, nationwide, while sparing businesses that used technology to shed jobs.

LOST GROWTH “We therefore ask that you consider measures to protect businesses who employ lower earners. We understand that these proposals come at an immediate financial cost, but we are absolutely firm in our belief that the lost growth potential which would result from inaction would be substantially more expensive, for the economy, for society and for the public finances.”

Darren Jones, chief secretary to the Treasury, told the BBC’s Sunday with Laura Kuenssberg programme that the changes had been designed in a way “that tried to limit the extra cost on small business”.

A spokesperson for HM Treasury said: “More than half of employers will either see a cut or no change in their national insurance bills, and to support businesses we’re permanently cutting business rates for every shop on the high street from 2026.”

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What the New Employment Rights Bill Means for Hospitality 4

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Issue 238

By Patrick Brodie, Partner at RPC (www.rpclegal.com) It's championed as the "biggest upgrade to workers' rights in a generation": the Employment Rights Bill introduces a staggering 28 individual employment law reforms, including the end of zero-hour contracts and implementing day-one rights for employees, including unfair dismissal.

Whilst these reforms aren't expected to come into force until at least 2026, the changes will reshape workforce models and practices that underpin the operational structures of the hospitality and leisure sectors.

NO MORE ZERO HOURS One of the major reforms for the hospitality industry, which often relies on casual workers, seeks to address the 'one-sided flexibility' of zero or low hours contracts. The clear expressed purpose of the reform is to ensure that all workers have the right to enjoy the benefit of a contract that reflects the hours which they regularly work, providing them with greater economic certainty and stability. The reform seeks to balance competing interests between businesses (and some workers) who value the benefit of flexibility against the risk of exploitation of those in more vulnerable and precarious employment.

Recent analysis from the Labour Force Survey (LFS) identifies that over a million people in the UK were employed on zero-hour contracts from January to March 2024, with hospitality named as one of the sectors that heavily relies on these contracts.

Under new proposals, workers who meet certain criteria will be offered, if this is what they want, guaranteed hours in line with the number of hours regularly worked after the end of each reference period. Workers will also have the right to reasonable notice of shift changes, with employers paying compensation for any shifts cancelled at short notice. As written, the exact nature of these obligations will be subject to further debate, and once agreed, fixed by secondary legislation.

Agency workers are, for now, subject to further Government reflection, excluded from these proposals.

Given the current status and the wider reforms proposed by the Bill, hospitality businesses may be tempted to make greater use of agency workers which leaves a potential gap in protections. With this in mind, we may see further legislation on how the new rules will apply to the different forms of casual working across the sector.

Even in the absence of such legal safeguards, unions may look to secure comparable protections with agency employers through the machinery of collective agreements and collective bargaining.

NEW DAY ONE RIGHTS Turning then to one of the many day-one rights: unfair dismissal.

Currently, employees are protected from ordinary unfair dismissal if they have at least two years' qualifying continuous service. The Bill removes the need for this qualifying period, granting employees, subject to a new statutory 'probationary period', the right from day one. The statutory probation period for new hires, during which the employer may fairly dismiss the employee with "fair and transparent rules and processes", is proposed to be nine months. However, much of these proposed reforms, the detail, including the length of the probationary period, is subject to further consultation.

The Government is seeking to establish a balance between allowing businesses to properly assess an employee's suitability to a role whilst also seeking to give reassurance to employees (and unions) that they will have rights from the first day.

FUTURE OF THE HOSPITALITY WORKFORCE The Employment Rights Bill is a landmark new chapter in UK workplace reforms.

The hospitality sector will not be immune. The reforms, as accepted by the Government's own impact assessments, will necessarily lead to an increase in the associated costs, direct and indirect, in engaging workers. There will be a net financial burden.

However, the changes will, also, for many organisations, act as catalysts for reviewing and reforming workforce models and practices. The timetable for the implementation of the Bill will allow a period of reflection, analysing those administrative, operational, and resourcing systems that should be changed, aligning more closely to a new employment order.

By way of simple example and with a nod to the new unfair dismissal protections, the sector is likely to in the future engage in a more detailed analysis of the skills, experience, and expertise necessary for a given role, recognising that stepping back from the decision to engage someone will be harder.

How the sector chooses to approach this particular reform may speak to how it wants to define its culture: businesses may embrace the challenge, seeking to embed and align their recruitment processes even more closely to their DEI strategies.

Nominations Open To Find UK’s Best Beer And Pub Campaigner Campaign for Real Ale (CAMRA) is seeking stories of community champions for its annual Campaigner of the Year Award.

Nominations have now opened for the Campaigner of the Year Award, with CAMRA members able to make their pick for the individual or group they believe deserves recognition.

The Campaigner of the Year Award recognises significant contributions to campaigning for cask beer, cider, perry, pubs and/or social clubs, and puts a face and personality to CAMRA’s campaigning aims and goals.

Recent winners have been celebrated by the Campaign for their work promoting real cider, advocating for greater diversity in the beer world, and on-the-ground reporting on the Crooked House case.

Opening the nominations, CAMRA Awards Director, Laura Emson said: “We want to cast the net as wide as possible: people who have fought effective campaigns locally or

nationally; people in the pub or brewing industries who promote our interests; celebrities or politicians who actively support real ale, cider, perry, pubs and clubs.

“This year, we’re asking people to consider nominating individuals who embody the heart of a community.

“This could be someone who has gone above and beyond to build connections within the trade or celebrate all the great ways pubs, clubs, brewers and cider makers make community life fuller, the person or group behind a good news story you’ve seen in the past year, or simply a venue that you think is a really special social hub.

“Now more than ever, we want to celebrate the campaigners who bring us together and remind us that pubs and beer are so much more than the sum of their parts.”

The winner of the award is announced at CAMRA’s Members’ Weekend, AGM and Conference 2025, April 11-13 in Torquay.

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October Sees Growth In Eating And Drinking Out Market Amid Easing Financial Pressure Lumina Intelligence’s latest Eating and Drinking Out Panel (EDOP) data reveals improvement in the UK’s eating and drinking out market for October 2024, as consumers return to more frequent outings and spend more on average per visit. The findings highlight that with easing financial pressures and stable autumnal weather, market performance metrics have seen considerable growth across key indicators.

Market penetration has increased by 3.4 percentage points to 59.9%, while the frequency of visits climbed by 9.0% to an average of 1.6 visits per consumer. Average spend per visit also rose significantly by 18.8% year-on-year, reaching £19.35. Together, these figures underscore stronger consumer engagement and heightened activity in the market, driven by growing consumer confidence and the financial flexibility to enjoy social occasions.

This shift in consumer behaviour has also brought about notable

changes in where consumers are choosing to visit. Pubs and bars saw an upturn in popularity in October, gaining a 3.3 percentage point increase in visit share to reach 17% of total occasions. This resurgence signals a shift towards social-led gatherings, as consumers return to pubs and bars for drink-focused occasions. The rise in pub visits contrasts with declines in share for retail, quick service restaurants (QSR), and coffee and sandwich shops, indicating a rebalancing from necessity-driven, on-the-go visits towards more social settings.

The data also notes a year-on-year increase in smaller and more discretionary occasions, particularly drink-only and breakfast outings, reflecting an expanding interest in flexible, informal outings. Lumina Intelligence advises suppliers to support operators in broadening their offerings across varied day-parts to capture and sustain this renewed consumer interest.

Licensee Fined For Illegally Screening Sky Sports A Licensee in North East Wales, was found guilty in his absence of two offences in relation to the dishonest broadcast of Sky televised programming.

FACT brought the criminal prosecution at Mold Magistrates Court on November 12, 2024. The proceedings determined that the Licensee had broadcast Sky Sports football matches without a legitimate commercial viewing agreement, aiming to avoid payment of the relevant commercial subscription fee.

Sky Sports content is only available to licensed premises through authorised commercial viewing agreements from Sky Business.

The designated premises supervisor of was ordered to pay total fines and costs of £3074.80. Business premises that show Sky broadcasts without a commercial viewing agreement risk facing similar action or potential civil legal proceedings.

Kieron Sharp, FACT CEO stated: “The verdict sends a clear message that the dishonest broadcast of Sky

Sports content without a valid commercial viewing agreement will not be tolerated.

“This case highlights the consequences of such illegal activities, including substantial fines and potential legal action. FACT remains committed to working with industry partners to uphold the integrity of commercial broadcasting and support legitimate businesses.”

Sara Stewart, Head of Compliance (Commercial Anti-Piracy), Sky Business, added: “Now more than ever it’s important to protect the investment of our customers. Businesses that show Sky Sports illegally can leave our legitimate Sky subscribers feeling short-changed.

“We actively visit thousands of venues every season to monitor the games they are showing to help protect hardworking Sky customers who are unfairly losing business due to this illegal activity.

“Venues who continue to televise content in this way are breaking the law, and when caught can face the risk of prosecution.”

The Budget’s Impact On The Hospitality Sector 6

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Issue 238

By Rajeev Joshi, Partner in the Commercial Real Estate Team at law firm Boodle Hatfield (www.boodlehatfield.com)

The UK hospitality sector has had a tough time in recent years, dealing with the fallout of Brexit and the Covid-19 pandemic, and more recently, the cost-of-living crisis and greater energy costs. It is therefore understandable that the recent budget announcement was met with much anxiety by those within the sector, who were hoping for positive news, but fearing the worst.

BUSINESS RATES Perhaps the biggest focus for the sector in the lead up to the budget was what the government would do regarding business rates. Ultimately, the decision was not as bad as many were likely fearing, with the business rates relief measures for the sector not falling away completely;

instead, being reduced. Although this is a relief for some, it is likely that a lot of hospitality businesses may still feel the pressure due to the monetary impact of the reduction, and this is still a major costs concern for them, especially as it’s coupled with the cost rise for operators as a result of the National Insurance contribution changes. This particular change may have a profound impact on the sector, due to the staffing structure of their operations.

We are already seeing an increase in landlord investors engaging with their hospitality tenants and coming to agreeing both temporary and more permanent deals or leases to alleviate pressure on property costs by way of rent payment waivers or temporary reductions and payment plans. Alongside this, there’s a shift towards turnover rent arrangements rather than traditional fixed market rents and rent reviews based on inflationary changes as opposed to open market rent reviews.

Positively, there is seemingly a light at the end of the tunnel. The Chancellor announced a promise of more sector specific targeted relief, which is on the way after the reduced rate period ends. The financial year 2026/2027 will welcome permanently lower business rates for retail, hospitality and leisure properties. This can provide some longerterm confidence for the sector, and may mean that, with the right combination of operator offering and investment, the sector will see growth, albeit at a slower pace. To supplement this, the government has also promised £1.96bn worth of support for operators classed as small businesses in town centre high street locations – which is another valuable introduction.

Landlord investors are also engaging with their operator tenants to consider more commercial alternatives including allowing chain tenants to sublet properties to independent franchisees that partner with the chain. There is a willingness to acknowledge that the stakeholders in these properties want to discuss options to deal with sensitivities on consumer demand and overheads.

COMMERCIAL PROPERTY In the commercial property side of the sector both landlord investors and their operator tenants are taking the announcement into consideration, and we may see some vacancies for independent operators who are sensitive to staffing cost increases and rates liabilities more than larger chain operators. There is also likely to be more active landlord/tenant engagement to share risk on property operating costs – a trend kick started to mitigate the effects of the pandemic where properties were closed for long periods. .

For vacant properties, investor landlords are increasingly talking to new concept leisure and lifestyle led offerings such as games led hospitality venues. More concept-based offerings are being seen, and that is alleviating vacancy levels.

LOOKING AHEAD Overall, the budget did not offer any dramatic or immediate assistance but taken in context there is evidence of the government considering that help is needed, and help is being promised. It is a case of 'it wasn't brilliant, but it could have been a lot worse'. The hope is that the overall government focus on economic stability and working towards real growth means those stakeholders in the hospitality real estate sector are not facing the cliff edge they were worried about. Hopefully, as the business rates changes kick in in the longer term, there can be a move towards growth in the sector.

‘Morning, Cheffy!’ The UK’s Top KP, Marito Pires De Sousa, and his ‘Infectious Joy’ Winterhalter has revealed this year’s winner of the Kitchen Porter of the Year award: he is Marito Pires De Sousa, who works at Mollie’s Motel in Oxfordshire. This is the competition’s tenth year, and Stephen Kinkead, managing director of Winterhalter UK, said of the 2024 event, “The bar has definitely increased. Entrants who would previously have been a very highly commended are now standard. Which makes Marito’s achievement all the greater – huge congratulations to him.”

What does it take to be the best? Trudi Parr, head of people and development at Mollie’s, nominated Marito. She describes him as having had an ‘extraordinary impact on our operation.’ His approach means that, even during peak times, such as a 650-cover Saturday, the kitchen runs smoothly, efficiently and with ‘happy energy.’ He’s an innovator: he mastered and implemented the ‘cockpit theory’ of kitchen portering, optimising the setup, shelving, and workflow of this bustling restaurant environment.”

“What sets Marito apart is his infectious joy and unwavering support for the entire team,” she said.

“Marito is a beacon of positivity, he lifts spirits, and his cheerful greeting of "Morning, Cheffy!” makes everyone grin.”

“I was at Paddington station when I got the call that he had won and I screamed. Everybody at the station probably thought, what on earth is going on? It made me so emotional. He is such a wonderful guy. I can’t think of anyone more deserving.”

The KP of the Year judges were also impressed by Marito’s skill in engaging young team members and

those with SEND, helping them find joy and confidence in their roles, often their first job. “His training style is encouraging and fun, making even the hardest tasks manageable,” Trudi said.

On receiving his award Marito said, “I’m so happy! I love my job and Mollie’s. I love the team and working together.” Along with the prestigious KP of the Year trophy, Marito will receive £1000 in vouchers and a celebratory meal for friends and family in a casual dining restaurant of their choice. Meanwhile his win means that Mollie’s will get a piece of Winterhalter equipment worth up to £10,000 – which in turn should make his life that bit easier!

Stephen Kinkead adds, “Marito is such a worthy winner. I get emotional every time I present the award. You speak to any chef – the kitchen porter is their right hand. Without them it doesn’t work. They’re worth their weight in gold.”

The quality of entries is emphasised by the two highly commended runners up, who are Austin Ottolorin, of BM Caterers, and Leszek Dajnowicz, of The Belfry Hotel & Resort. Austin is described as nothing less than ‘a legend’ by his nominator, group executive chef Russell Watt, who said “He has created a legacy that would be incredibly difficult to replace.” Meanwhile Leszek’s nominator, executive chef Robert Bates, described him as a ‘dedicated leader’ who makes a ‘positive impact on the whole resort.’ “Austin’s combination of professional excellence and personal warmth truly sets him apart from the crowd,” he added.

Both runners up receive vouchers to hospitality experiences, and every KP of the Year nominee receives a bespoke KP of the Year apron, designed by Oliver Hardy.

International Salon Culinaire 2025 Opens For Entries Historic chef competition International Salon Culinaire, taking place on 17-19 March 2025 at Excel London, has opened for entries with more than 100 live and static competitions taking place over three days.

Since 1902, International Salon Culinaire has challenged chefs to demonstrate their skills in a live competition environment and provided a hub for the industry to meet, network and discover new opportunities.

Andrew Pantelli, Project Director for Salon Culinaire, comments: “This competition could not exist without the amazing support it receives from the catering and hospitality industry.

“From the sponsors who provide quality equipment and ingredients, to our hugely experienced panel of judges, and to the competing chefs who step out of their comfort zones to demonstrate their skills, passion, and creativity to the industry, it’s an incredibly collaborative effort and a testament to the dedication and talent that makes our sector unique.

“We are immensely proud to provide a platform that not only celebrates culinary excellence but also inspires and nurtures the next generation of talent in our industry.”

Salon Chef Director Steve Munkley comments: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.

“Good luck to all competitors, I hope that participating in International Salon Culinaire is both rewarding

and enjoyable and gives you an experience and a challenge that will motivate you to reach greater heights in your career.”

Judges for the 2025 edition of Salon Culinaire include John Williams MBE, Executive Chef at The Ritz London, Will Torrent, Senior Brand Development Chef at Waitrose & Partners, Michelin-starred chef and consultant Daniel Galmiche, and Anjula Devi, Consultant Chef at Manchester United FC and Founder of Anjula Devi Indian Cooking.

Prem Appadurai, Head Chef at Fortnum & Mason Heathrow T5 and new judge for 2025, comments: “I’m thrilled and honoured to be part of the judging panel of one of the most prestigious international chef competitions in the world.

I am really looking forward to witnessing first hand creations from talented chefs and I am sure there will a lot to take out! What a great opportunity for participants to enhance their culinary skills and knowledge.”

Eve Seemann, Head Chef at Apricity adds: “As a new judge on the 2025 International Salon Culinaire panel, I’m thrilled to witness firsthand the creativity, technical skill, and passion that chefs bring to these competitions. Salon Culinaire is all about pushing culinary boundaries—it’s a platform for chefs to showcase their expertise, experiment with innovative flavours and techniques, and celebrate the artistry of food in an intense yet inspiring setting.

To find out more about all the competitions at International Salon Culinaire 2025, and for more information on entering, visit www.internationalsalonculinaire.co.uk The deadline for entries is 14 February 2025.

Employer NI Increase A ‘Significant Burden’ And Will Impact Investment Says Thwaites Issue 238

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The increase in employer National Insurance contribution (NICs) announced by Chancellor Rachel Reeves in her Budget last month, will place a “significant burden” on brewer, pub and hotel owner, Daniel Thwaites, the company has said.

“In addition, the increase in employers National Insurance contributions, through both an increase in the rate, and lowering the threshold at which it is paid adds a significant burden on the Company.”

The Lancashire-headquartered group added that the increase, together with the rise in the National Living Wage, “make it less attractive to employ people and will reduce investment”.

“There is limited scope for price increases in the current economic environment, so collectively these policies force us to think differently to consider ways to mitigate these taxes. They make it less attractive to employ people and will reduce investment. Ultimately, they will be borne by working people through either lower pay awards or reduced employment.”

Thwaites added that the tax rises will hit “working people through either lower pay awards or reduced employment”.

In a half year report the company said that “since the summer there has been a marked decline in confidence, both for consumers and businesses. This has been particularly noticeable in its hotels business which has experienced a slowing in sales.”

“One of the factors at play has been the intense speculation in relation to the new government’s first budget; now this has been delivered it has removed some of the uncertainty. With the measures announced, it is disappointing that already the chancellor has indicated that additional tax rises will be needed in her future budgets to meet the government’s spending plans.”

“Consumer prices inflation is currently running at about 1.7%, so it was extremely disappointing that the government has decided to increase the national living wage by 6.7% and the young person’s rate by 16%, which disproportionately affects hospitality.”

“Despite intense lobbying, the government has also reduced business rates relief for hospitality from 75% to 40%, which has been a lifeline for pubs that are already overtaxed, which for some will be the final straw. The much vaunted reduction in the price of a pint by 1p is irrelevant against the context of these new measures.”

“These changes will come in from the start of our next financial year, and whilst the profitability of the Company is currently holding up, significant and unwelcome new headwinds have been introduced.”

The group, which has 200 tenanted pubs and hotels across Cumbria, the Midlands, North Wales and Yorkshire, has also revealed its turnover increased from £60.3m to £63.5m in the six months to 30 September, 2024, compared to the same period in 2023. However, its pre-tax profit dipped from £8.5m to £7.6m.

In its latest full-year, Thwaites achieved a turnover of £115.5m and a pre-tax profit of £9.1m.

‘Tourist Tax’ Funds In Wales Must Be Ringfenced To Support Hospitality Plans by the Welsh Government to give local authorities the right to charge people staying overnight in visitor accommodations in Wales, will further burden accommodation businesses, leading trade body UKHospitality Cymru says.

The organisation, which represents over 130,000 hospitality venues in Wales, says that any funds raised from the tax must be ring-fenced to be spent on the hospitality, tourism and visitor economy and not be funnelled into day-to-day council spending.

Furthermore, in order for the levy to work, there must be legislative requirements for local authorities to consult with accommodation operators in areas where they are looking to introduce the ‘tourist tax’. Affected businesses must be also be involved in any decision making around how the levy is spent.

David Chapman, Executive Director of UKHospitality Cymru, said: “While we don’t agree with the introduction of visitor levies, which place an additional burden on already over-stretched businesses and impact

the ability of Welsh tourism to remain competitive, should the Bill be passed it’s crucial that hospitality is made central to the process.

“The sector must be the primary beneficiary of any funds directly raised, so that we can invest in the local economy, drive job creation, and boost economic growth right across Wales.”

As part of the Bill, due to be introduced to the Senedd on the 25th November, the Welsh Government is also hoping to introduce a registration scheme, followed by a licensing scheme, to bring short-term lets up to appropriate standards of health and safety.

UKHospitality Cymru has welcomed the scheme, which helps to level the playing field by requiring all visitor accommodation to operate safely. However, it’s imperative that the register does not duplicate existing administrative requirements on established accommodation providers who are already heavily regulated, it says.

How a Misplaced SEO Strategy Can Destroy A Hospitality Business 8

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Issue 238

Jessica Redman, CEO of Didgeheads (www.didgeheads.com) which specialises in the luxury and hospitality sectors, examines how hotels, pubs and restaurants can lose out on much-needed business through a poor SEO strategy, and guides the hospitality sector on best practice SEO is a tool that can – and should – be utilised, particularly by the hospitality industry that often relies on popping up on search engines for those visiting from out-of-area, as well as a well-performing website for local patrons.

In the same way that footfall in a shopping centre is crucial, so is traffic to a hospitality website; if your prospective customers aren’t in the right place, they can’t convert into paying customers that book into your hotel or reserve a table in your restaurant. In the busy run-up to Christmas, with work parties, festive dinners or getaways planned, it’s vital for restaurants, pubs and hotels to perform well in search engines to capture the attention of prospective guests.

Having your brand visible and served to your key audience is fundamental to success. To achieve and maintain this, SEO is an incredibly valuable element in the toolkit of hoteliers, publicans and restaurateurs that want to attract new customers as well as convert web visits into physical visits.

However, whilst SEO has the potential to transform a business, if executed badly it has the potential to sink a destination too. Get it wrong and you can fail to rank, or worse; if deemed to be using recycled, AI or copied content, Google can penalise your website which has the potential to damage your businesses tremendously.

SEO is not a binary or straightforward activity; it is constantly changing as well as being heavily reliant on a number of other factors. In addition, recent updates from Google to address the growing use of artificial intelligence (AI) in SEO activities, means that a working, successful SEO strategy needs to be multi-faceted, wellstructured and executed perfectly to meet business objectives and to avoid falling foul of Google’s guidelines.

Google launched its Helpful Content Update (HCU) in March 2024, which changed how Google identifies the helpfulness of content, primarily to address sites that used AI to publish content in bulk. The objective was to promote original, helpful content ‘made by people, for people’ rather than content identified as made primarily to gain search traffic.

That said, its important to think more widely than just Google. Data shows that certain demographics are more likely to use TikTok than Google to find lunch spots for example. Expanding your reach by developing a content plan for TikTok and Instagram could pay dividends.

CONTENT IS KING Building a presence is vital to capture the attention of visitors, but the next crucial step is to have relevant content to convince them to visit your establishment. Optimising your website and Google Business Profile with high quality images of your location(s), food, drinks, menu or rooms helps to convert them into customers.

If you have multiple locations, create a landing page for each location, add maps and addresses and then create a Google Business Profile for each location. The more information and content you share, the better you will perform in Google, which improves ranking and makes your restaurant or hotel more likely to be served up to those searching for where to eat or stay.

Building relationships – and content – with local magazines and websites can also boost your presence.

Having links and coverage featured on other websites helps your ranking as well as brings in potential customers from new areas.

CONSULTATIVE ADVICE As with many things, it’s always best to consult experts first. The guidance given above is useful, but it’s not tailored specifically to your hospitality business. If you have a certain demographic in mind, for example, it’s important to have a presence where they are.

With years of experience and the most up-to-date working knowledge of AI, SEO, Google algorithms and web traffic, speaking to specialists like Didgeheads who can explore your needs and give consultative advice on how you could attract more visitors is invaluable.

Using a specialist to audit your business and your website allows them to analyse your needs and identify where the gaps are, and what you need to address them. This could be content and SEO, but it could be social outreach, influencer partnerships, or addressing technical issues within the website itself.

Even when you are utilising content, you need to understand what role that content has in your conversion journey – is the objective to generate awareness, convert visitors with booking functionality within your site or convincing prospective customers that you’re better than a competitor?

THINK LOCAL

For our clients we put together a whole, connected strategy piece that tells them what levers to pull and when. For example, a client could enhance their Google profile and presence, but if there’s a technical SEO issue, half of their website won’t be indexed or searchable.

For the hospitality sector, destination is everything. Its important to work on local SEO rather than too broad a brush. There’s little value in your content being served to people 100 miles away, it needs to be kept relevant and largely regional. People often use Google to find the best local places to eat, so its important to have a local presence. Encouraging reviews through using QR codes at your restaurant or hotel can help build a solid reputation that translates into SEO through positive Google reviews.

Analysis can show unexplored elements of your business strategy, and that is where the true value of SEO marketing specialists is shown. It’s crucial to analyse every element of the business and see where tools can be leveraged. To achieve business objectives, convert web visitors into physical visitors and increase overall footfall, businesses need to access expertise and analysis provided by specialists, like Didgeheads, that can tell them which tool to use and when.

Dalata Hotel Group Announces Sixth Hotel in London Dalata Hotel Group plc (‘Dalata’ or the ‘Group’), the largest hotel operator in Ireland, with a growing presence in the United Kingdom and Continental Europe, has announced that it has exchanged an agreement for lease for a new 4-star Clayton hotel to be developed on the Tower 42 Estate in the City of London.

Due to open in the second half of 2028 subject to planning approval, the full-service Clayton hotel will be developed at 20 Old Broad Street, EC2 in the heart of the City, incorporating 154 bedrooms, a restaurant, bar and gym. The all-electric building will include state-of-the-art heat pump technology and target a BREEAM excellent accreditation.

On completion of construction, Dalata will commence operations in the hotel through a 25-year Operating Lease which will be subject to five-year rent reviews linked to the Consumer Price Index.

The signing of the agreement for lease in a prime London location further demonstrates Dalata’s ability to increase its footprint in a global business and tourism hub with strong market fundamentals.

Dalata opened four new locations in the United Kingdom this year including the Maldron Hotel Shoreditch, which opened in August. This new hotel will bring Dalata’s operating presence in London to 1,030 rooms across six hotels.

Shane Casserly, Deputy CEO of Dalata Hotel Group, commented: “We are excited to expand our footprint in London, with this transaction illustrating the flexibility of our business model as we deliver further growth through leasing, as well as acquisition and development. We are particularly pleased to have commenced a partnership with the Tower 42 Estate, which offers an unrivalled mix of uses in a best-in-class location. As part of our Vision 2030, London continues to be a key target city for Dalata, and we believe significant opportunity exists for both our Clayton and Maldron brands. Our proven track record of delivery across both London and the UK, demonstrates our ability to identify and deliver in-demand hotels at excellent locations. Our experience, scale and deep industry expertise positions us strongly to deliver on our ambitious growth plans.”

300K Refurbishment At Historic Essex Pub The Bellhouse Shepherd Neame HAS reopened historic Essex pub The Bellhouse on following a three week, £300,000 transformation.

Built as a hunting lodge around the 16th century, The Bellhouse in Leigh-on-Sea was acquired by Shepherd Neame in 2022. During the recent renovation project, its team have taken care to retain and enhance the pub’s original features while creating a fresh, stylish feel.

Work has included redecorating throughout in warm colours and reupholstering all the furniture in soft tartans and velvets. The pub’s herringbone wooden floor has been restored, brightening the dining area, and its restaurant carpet has been replaced with a more contemporary design. The main bar has also been refurbished, including refinishing all

its classic brass fixtures and fittings.

An eye-catching new swing sign has been introduced, featuring a real bell, and the pub is being completely repainted, with the finishing touches expected to be completed at the start of December.

Managing Director, Pubs, Jonathon Swaine said: “We are delighted with the new look at The Bellhouse, and General Manager Athena Sigismondi and her team have already reported a fantastic reaction from customers. Our aim with this project was to really showcase the unique character of this stunning pub, while keeping its warm, traditional feel, and we are confident that it will continue to go from strength to strength.”

Issue 238

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No-Shows In Hospitality Back Up To Record-High New figures from Zonal’s latest GO Technology report, in partnership with CGA by NIQ, reveals that the number of consumers not showing up for their reservations in pubs, bars and restaurants is back to a record high, with 14% of guests not honouring reservations or informing venues in advance that they need to cancel.

• Rewards and incentives (28%) • Reservation reminders (25%) • Deposits (21%) • Loyalty/Loyalty schemes (17%) Commenting on the findings, Tim Chapman, Chief Commercial Officer at Zonal said: “No-shows are a £17.59bn problem for the hospitality sector and the issue does not seem to be going away – in fact, this research suggests it has been exacerbated recently by the cost-of-living crisis.

The survey of more than 5,000 British adults, highlights that whilst more than two thirds (68%) of consumers who make bookings say they turn up for all of them, 18% cancel in advance and one in seven (14%) admit to failing to turn up without telling their venue. Since the launch of the industry-wide #ShowUpForHospitality campaign in 2021, GO Technology data had measured no-shows as decreasing. However, this latest insight shows they have now returned to the same level as three years ago, highlighting the significant and persistent problem they present.

When looking at the reasoning for no-shows, the findings revealed a direct link between the current financial landscape and the rise in no-shows, with 57% saying that they are severely or moderately affected by the cost-of-living crisis, and over a quarter (29%) of those who didn’t follow through on a booking, citing that they decided it would be too expensive, as their number one reason for not showing up.

To prevent no-shows and help keep revenue flowing, understanding what would encourage people to show up or cancel a booking in advance and then implementing the necessary tools to achieve this, is key.

WHEN ASKED WHAT WOULD MAKE GUESTS LESS LIKELY TO MISS A BOOKING, THE FOLLOWING CAME OUT ON TOP: • Simple cancellation process (30%)

“The report also reveals that those most likely to no-show are highspenders and frequent visitors, which makes them very valuable customers to the sector. It is imperative that we get to grips with the problem, putting in measures to help customers keep in touch and working together to educate consumers about the damage not showing up can do to their much-loved local pubs, restaurants and bars.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “Our research shows no-shows remain a hugely frustrating issue for restaurants, pubs and bars. Bookings are a double-edged sword for hospitality, helping venues to plan better and fill tables but bringing the risk of substantial missed sales, at a time when margins and growth are under pressure.

“Fixing the problem is easier said than done but there are steps that all venues can take to mitigate losses, and technology has a major role to play in making the bookings process more effective for operators and guests alike.

As we approach the crucial Christmas period, reducing no-shows is going to be a top priority for everyone in the sector.”

Budget Backlash As Sector Struggles With Increased Costs A tough budget drove concern throughout the whole of the On Trade with cost increases to business rates, employers national insurance and the national minimal wage.

JD Wetherspoon, which runs nearly 800 pubs across the country, said its tax and business costs are expected to increase by about £60 million over the next tax year.

The total number of trading UK on trade outlets in the year-to-date to October is showing an overall decline of 0.4% which is a stand still position from last month.

Outlet opening hours have seen a slight improvement from September of 0.1% a further 1.5% but the year-to-date figure remains relatively flat with a minimal rise of 0.2%.

There was some good news to be had in the trade with a marginal

growth in occupancy levels of 0.1% versus the same 4 weeks in September but sadly the same could not be said for consumer dwell time down 1.1% month on month albeit up slightly 0.2% over the previous 12 weeks.

The Barclays credit card data shows completely flat consumer spending across pubs and bars but unfortunately a decline for restaurants of 0.6%.

Compared to the previous month, this represents a small decline for pubs and bars of 0.6% but a heavier drop for restaurants of 2% which was a disappointing result overall. Christmas cannot come soon enough!

The only 2 categories seeing any real growth in October were World Lager and Stout. However, versus the same 4 weeks in September, all categories saw some uplift in sales except for Ale. Stout led the charge with a month on month increase of 4.3%, followed by Premium Lager at 3.4%, Craft at 3.3% and World at 2.7%.

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New Tips Legislation: What It Means for Hospitality Workers and Employers 10

CLH DIGITAL

Issue 238

The hospitality sector has witnessed a significant change in how tips and gratuities are handled, following the implementation of new legislation that came into effect on October 1st. This comprehensive reform aims to ensure fairer treatment of workers and greater transparency in tip distribution, marking a notable shift in how the industry manages customer gratuities. Many workers in hospitality are hired through agencies and work through umbrella firms. Crawford Temple, CEO of Professional Passport (www.professionalpassport.com), the UK’s largest independent assessor of payment intermediary compliance spells out what the tips changes mean for all parties in the supply chain.

KEY CHANGES AND THEIR IMPACT: 100% PASSED ON The cornerstone of the new legislation is the mandatory requirement for employers to pass on 100% of tips to workers. This fundamental change eliminates the previous practice where some establishments would retain a portion of tips or use them to cover operational costs. For workers, this translates to receiving the full amount of gratuities intend-

Pensions Act 2008, simplifying their administration and maximising the benefit to workers.

IMPLEMENTATION REQUIREMENTS FOR EMPLOYERS Employers, particularly those working with umbrella companies or agencies, must revise their contracts to address several key points. These contracts need to clearly identify tips and gratuities as separate from regular wages, establish a commitment to pass on 100% without deductions, and ensure timely transfer mechanisms to enable distribution within the mandated timeframe.

ADMINISTRATIVE CONSIDERATIONS Firms need to implement or update their systems to accommodate these latest changes. This includes creating separate tracking mechanisms for tips, establishing transparent distribution processes, and maintaining comprehensive records of tip receipts and disbursements. Additionally, they must ensure their reporting systems can accurately handle tax requirements while keeping tips separate from regular payroll processes.

Importantly, clear and transparent communication throughout the supply chain is key so that agencies and umbrellas understand the tips processes and what the tips amount to so that they can be sure that 100% is passed on to the umbrella worker.

IMPACT ACROSS THE SECTOR For Workers The legislation represents a significant advancement for hospitality workers. They now have guaranteed receipt of all tips intended for them, along with predictable timeframes for receiving these gratuities. Their base wages are protected independently of tips, and they benefit from reduced deductions on their tip amounts. This creates a more stable and transparent earning environment for all hospitality staff.

ed for them by customers.

For Employers

STRICT TIMELINE FOR DISTRIBUTION The legislation introduces a clear timeline for tip distribution: all gratuities must be passed on to workers by the end of the month following the month in which customers paid them. This requirement ensures prompt payment and prevents delays in workers receiving their earned tips. For example, tips received in January must be distributed to workers no later than the end of February.

Despite the need for administrative adjustments, employers stand to benefit from these changes in several ways. They now have clear guidelines on tip handling, which reduces potential disputes and simplifies compliance. The reduced complexity in payroll calculations and lower operational costs due to NIC exemptions provide financial benefits. Additionally, employers may find it easier to attract and retain staff through these transparent practices.

NATIONAL MINIMUM WAGE CONSIDERATIONS

For Customers

A crucial aspect of the new legislation is the explicit prohibition of using tips, gratuities, and service charges to meet National Minimum Wage (NMW) requirements. This means employers must pay the full NMW independently of any tips received by workers, ensuring a stable base income regardless of gratuities.

The legislation creates a more transparent environment for customers who leave tips. They can now be confident that their gratuities reach the intended recipients in full. This transparency helps maintain customer confidence in tipping practices and potentially strengthens the relationship between customers and service staff.

FINANCIAL IMPLICATIONS

Looking Forward

While tips remain subject to income tax, the legislation brings clarity to other financial aspects. Tips are not subject to either employer's or employee's National Insurance Contributions, representing a significant benefit for both parties. The Apprenticeship Levy calculations remain unaffected by tip payments, as this is based on secondary NIC contributions. Furthermore, tips are explicitly excluded from 'qualifying earnings' under the

This legislative change marks a significant step toward fairer treatment of hospitality workers and greater transparency in tip handling. And, the long-term benefits for worker satisfaction and industry standards are likely to outweigh any temporary administrative challenges. Workers who feel better rewarded and appreciated will help businesses prosper.

Young’s Report “Strong Profit Performance” With Like-For-Like Revenue Growth Of 4.4% Young’s Pubs has released its half-year results for the 26 weeks ended 30 September 2024.

Following the release of its half-year results for the 26 weeks ended 30 September 2024, pub operator Young’s says it is maintaining its sector-leading performance.

STRONG PROFIT PERFORMANCE SUPPORTED BY CITY PUBS INTEGRATION • Total revenue for the period up 27.2% to £250.0 million • Adjusted EBITDA up 23.2% to £59.0 million with managed house EBITDA for the period up 25.1% to £73.8 million.

• Like-for-like revenue growth of 4.4% (5.2% excluding Easter impact) set against the challenging early spring and summer weather, supported by an excellent EURO 24.

• Adjusted operating profit up £7.1 million to £38.1 million, driven by a sector leading margin of 15.2%, despite continued National Living Wage increases of almost 10%, utility costs and quarter one dual running costs from the City Pub Group acquisition.

• Interim dividend of 11.53 pence per share, an increase of 6.0%, reflecting our progressive dividend policy.

9.2% in the last three weeks, demonstrating the benefit of the Autumn Internationals.

• Successful integration of City Pub Group into the Young’s estate, head office synergies have already been realised, and further food and drink margin benefits progressing in line with the acquisition plan.

OTHER STATS • Guinness volumes up 29.7% • During the seven England Euro matches, sold over 850,000 pints Simon Dodd, Chief Executive of Young’s, commented: “We’ve achieved a huge amount as a business in the last six months, reflected in another strong set of results. The City Pub Group integration has gone well, with the pub teams welcomed into the Young’s family and all operational control brought together under one leadership team. Our teams have done a fantastic job, and I’m looking forward to seeing our pubs thrive together”

CONTINUED INVESTMENT AND HEALTHY CASH GENERATION

“I am very pleased with our performance and the progress we have made during the period, which has been achieved despite some challenges. The weather was frustrating yet again, with a wet spring and limited periods of prolonged sunshine during the summer months, however EURO24 and England’s successful run to the final, provided a welcome boost to drink sales with our pubs performing exceptionally well on match days”

• £21.7 million of investment in the period, £19.4 million invested in our existing Young’s estate, with a further £2.3 million invested in the City Pub Group estate. The value of our freehold estate as at 1 April 2024 was £1.0 billion.

• Healthy cash generation alongside the planned selective disposal of six pubs has reduced the year end net debt position by £12.0 million to £255.8 million (£346.5 million including leases), with net debt to EBITDA at 2.6 times (3.4 times including leases), in line with our target post the City Pub Group acquisition.

“The new Government’s budget will result in significant increased costs for our industry in the near term through rises in National Minimum Wage and Employer’s NI payments. We expect the cost impact to be approximately £11 million on an annualised basis from next April. We will work to see how we can mitigate these headwinds without passing on all the cost to our loyal customers. We would like to see certainty and delivery of real business rate reform which will benefit all hospitality businesses”

CONFIDENT OUTLOOK

“Given the quality of our estate and on-going strategy, we remain confident in our ability to deliver longterm growth, including achieving the planned synergies from the City Pub Group acquisition.”

• Like-for-like managed house revenue for the last eight weeks was ahead of last year by 6.0%; and accelerating to

Chancellor Fails At The First Hurdle To Listen To Business Says WSTA Issue 238

The new Government’s recent 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 Treasury to claw back much needed funds to plug the black hole in the public finances.

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

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

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alcohol duty receipts, in the last six months, couldn’t make that clearer.”

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

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

“It’s bewildering that Labour has chosen to support a Rishi Sunak-inspired tax complication when a long, desperate queue of wine retailers and businesses have beaten a path to the new Government’s door to explain why abolishing the easement adds pointless cost and complexity and undermines economic growth.

The decisions made at this Budget are a bitter blow for all, they will stifle the growth of British business and add another nail in the coffin for hospitality and result in less choice and price rises for consumers.”

Steve Finlan, CEO of the Wine Society, said: “The assault on the wine industry continues. While we hear promises of growth and support for enterprise, for The Wine Society—and countless others—these words ring hollow. Bad policy and bad outcomes for business, for consumers and for the Treasury.”

Lunch Drives Increased Out-of-Home Participation, Quality Becomes Top Priority, and Staple Dishes Decline New insights from the Lumina Intelligence’s Eating and Drinking Out Panel reveal notable shifts in the UK’s out-of-home dining market, with increased participation and frequency, particularly at lunch, signalling that consumers may be starting to feel some relief from rising living costs.

especially during dinner and snack occasions, highlighting consumers’ growing preference for premium, flavour-driven options. This shift calls for operators to emphasise quality-led messaging in their marketing and to ensure high standards in their food and drink offerings, as consumers show a readiness to invest in a superior dining experience.

This resurgence sees more consumers dining out, with lunch becoming a popular occasion to reconnect with out-of-home venues, and a rise in breakfast visits, especially to coffee and sandwich shops, as consumers seek convenient ways to start their day.

Additionally, consumer preferences are moving away from traditional staple dishes, with eight of the top ten most popular items, including long-standing favourites like burgers and chips, experiencing declines of -0.6 and -1.7 percentage points, respectively. However, pizza has defied this trend, gaining share by remaining relevant and evolving with consumer tastes. This change signals an opportunity for operators to adapt their menus to reflect evolving preferences, offering variety and unique choices to attract diners seeking something distinctive.

The data also reveals that quality has now overtaken value as the top priority for consumers, marking a clear shift in their expectations for the out-ofhome dining experience. Quality of ingredients is increasingly significant,

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Issue 238

Mitigate The Risk Of Rodent Infestations In The First Winter Since The Glue Trap Ban

By John Stewart, technical training manager at Pelsis Group (www.pelsis-pro.co.uk) humans, such as staff and customers, are more likely.

alternative food sources, driving them to hospitality and catering venues.

ENSURING COMPLIANCE

Ensuring spillages are quickly dealt with will reduce the draw for rodents. In addition, targeting refuse areas through more regular bin removals and cleaning alongside strategic positioning will reduce attraction.

Glue board traps are broadly considered a last resort in rodent management. However, their ban ensures that non-pest and protected species are not routinely harmed by their use.

This winter is the first the hospitality sector will have to manage rodents since the Glue Traps (offences) Act 2022 kicked-in.

So how can the sector get on the front foot and protect themselves this season to ensure they tackle the dual risks non-compliance and rodent infestations?

RODENT RISK AND WINTER CHALLENGES Rodents present a significant business risk for the catering and hospitality sector.

One of the most acute risks is the health and safety concerns and the risk of rodents defecating and urinating on exposed food. This can lead to foodborne infections which can be traced to infestations by environmental health officers.

Rodents also pose challenges to building infrastructure such as damage to electrical wires and plastic pipework which present a risk of fires and water leaks.

Factors behind winter pressures include rodents seeking warmer, drier conditions and searching for food. The added rainfall can also flood burrows and force rats out of drains and sewer systems.

Rodents’ biological clocks also increases winter risks. As rodents don’t tend to feed in daytime, the darker nights mean interactions with

It also prevents untrained individuals routinely using glue boards, mitigating unnecessary harm through non-regular checks or not using humane methods to dispose of pests once caught.

Checking drainage bungs, which are a common bin entry point, and replacing damaged lids will also help ensure bins are not an added riskfactor for rodents.

To qualify for glue board licenses, applicants need to have a level two qualification in pest management and completed an online module for the glue board ban.

In dining areas, minimising food debris will further reduce attraction. To facilitate this, ensuring seating is spaced out will help promote easy cleaning.

Individual license applications are only eligible if the health and safety risks of a pest infestation are significant.

APPROPRIATE TRAP AND POISON USE

The application requires detailed evidence about these risks alongside extensive proof that all possible alternative rodent management methods have been utilised. This is where the use of professional pest management contractors is essential.

The parameters of the ban and the new conditions of use highlight that proactivity is essential when it comes to managing rodents. This is where operators in the sector can take meaningful proactive steps, supported by professional pest management contractors.

ENHANCING RODENT MANAGEMENT

When using poisons, contact-based solutions are recommended to overcome behavioural resistance with food-based measures. This means a rodent would walk on a treated surface and ingest the poison later on when they clean themselves.

Digital monitoring solutions are emerging as a new, smarter frontier in pest management.

IDENTIFY ENTRY POINTS IN A BUILDING Business owners should do a building fabrication audit, looking out for entry and exit points, especially if there have been contractors on site carrying out renovations or remedial work. Doors and windows are also common culprits, and a key focus for staff training.

Cleanliness is an acute pressure-point in winter as rodents look for

Effective rodent bait should be food grade and mould resistant to prevent further health and safety risks. Using peanut butter is not recommended owing to allergenic risks in food and drink settings.

A SMART APPROACH TO MONITORING

Operators in the catering and hospitality sector need to be empowered to adopt an integrated, systematic pest management approach around rodents, comprising ERDM (exclusion, restriction, destruction and monitoring).

EXAMINE SANITATION AND HOUSEKEEPING MEASURES

With glue boards not an option for routine rodent control, businesses will have to rely on conventional traps. This means regular checks are essential.

By providing effective 24/7 monitoring with real-time alerts, business owners access greater insights into rodent pressure points in their building, allowing for more targeted intervention.

FOLLOW THE EXPERTS Running alongside an integrated approach to pest management, businesses should follow the recommendations from their pest management providers.

Doing so will help ensure they weather risks and satisfy inspecting environmental health officers not only in winter, but all year round.

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

“Roaming, restaurants, rooms – that's where I get my inspiration from,” explains Fabian Freytag. “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today.” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a “gentle radical”, creates interiors for fans of the new, for advocates of the unseen and for lovers of bold decisions.

He integrates artificial intelligence (AI) into the creative process. With his design for The

Lounge, Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business sectors maximum inspiration for their business.

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

With Ambiente 2025, the world's leading international trade fair for consumer goods is repositioning its offering for industrial consumers: With an eye to the future, Ambiente is expanding the portfolio for furnishing and fitting out commercial properties. This applies both to the hospitality sector and to properties outside the hospitality industry, such as international real estate projects or workspaces. From next year, anyone furnishing and equipping hospitality properties will find a comprehensive range of products under the “Hospitality” banner: See the advert opposite for further information.

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

Hoteliers Say Sporting Quarter Plan Is A Winner News that developers behind a £200m ‘sporting quarter’ in South Bristol hope to break ground in 2025 has been warmly welcomed by the city’s hoteliers.

A legal challenge against the application has been dismissed, paving the way for the development to go ahead and create Bristol’s biggest indoor sporting and cultural venue.

The Ashton Gate Sporting Quarter, close to Ashton Gate Stadium, home of Bristol City Football Club and the Bristol Bears rugby club, will feature a 5,000-capacity multi-purpose arena and convention centre.

This would provide a permanent home for the Bristol Flyers basketball club.

The development also features a four-star hotel, flats, offices and a multistorey car park.

Planning permission was granted by Bristol City Council a year ago but the development was delayed when local waste firm ETM asked for a judicial review into the authority’s decision to approve plans to build 500 new homes on nearby land, which would help fund the sporting quarter.

But a High Court judge dismissed ETM’s challenge, enabling the project team to be re-started, with hopes of breaking ground next year.

The news has been warmly welcomed by the Bristol Hoteliers Association (BHA), which says it’s a very welcome investment in the south of the city.

BHA Chair Raphael Herzog said: “These plans were first unveiled in 2018 and we’re delighted that the recent High Court ruling means that things can start moving forward and some top-class new facilities can be created in the south of the city.

“With the 19,000 capacity YTL Arena in the north of the city – the fourth largest UK venue – expected to be up and running by 2027, and potentially generating 300,000 ‘bed nights’, there is cause to be extremely optimistic about the future of Bristol’s hospitality sector.

“The past few years have been extremely challenging, coping with the fallout from Brexit, the pandemic and the cost-of-living crisis.

“We’ve been left disappointed by successive Government budgets, which have not given our sector the support we have been calling out for.

“But it’s not all doom and gloom, with these two developments alone signifying significant investment which will inevitably have a positive impact on existing hospitality providers in the city.

“We can’t wait for these new developments to be realised and for Bristol’s appeal as a go-to destination to be massively increased.”

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Motivating Gen Z in the Hospitality Trade: Strategies for Success 14

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By Una Crilly, director at Positive Impact Training (www.positiveimpact.ie) I recently spoke with John, the general manager of a four-star hotel, who faces a significant challenge: motivating his younger Gen Z employees. While business is thriving, John finds it difficult to keep his younger team engaged.

“They just don’t seem to want to work,” he told me. “We’ve tried everything, but they lack the work ethic of older staff and can’t stay off their phones. With rising costs in hospitality, it’s tough to maintain margins, and the lack of engagement from the younger team affects our service quality and bottom line.”

John’s goal is clear: to provide consistently exceptional service that ensures guests have memorable experiences and return. His hotel caters to mid- to high-end guests, who expect top-tier service. Anything less than exceptional risks turning them away for good.

This situation isn’t unique to John. Across the hospitality industry in the UK and Ireland, motivating Gen Z employees is a top priority for many managers facing similar pressures.

Understanding how to engage and retain this generation is critical, as Gen Z—those born between 1997 and 2012—will make up around 30% of the global workforce by 2025. Yet, many Gen Z workers see hospitality as risky and unstable, especially after witnessing the industry’s struggles during the pandemic. Traditional hierarchies, rigid schedules, and long hours often clash with Gen Z’s desire for flexibility and work-life balance.

After more than 20 years of leading teams in a major retail organisation, I’ve seen firsthand how traditional management approaches often fall short with today’s younger workforce. As Albert Einstein wisely said: “Insanity is doing the same thing over and over again and expecting different results.”

Managers who want better results must be willing to adapt.

If young employees feel undervalued or unappreciated, they tend to disengage or leave. Recent research shows that 40% of Gen Z workers plan to leave their current role within two years, and 35% would do so without another position lined up. Such turnover results in significant costs to businesses.

As the first generation raised in a fully digital world, Gen Z has distinct expectations and elevated standards.

They are used to being connected globally and are quick to question their value within a company.

As a leadership consultant specialising in emotional intelligence for the hospitality sector, I’ve seen the difference it can make in creating positive, high-performing workplaces.

For example, Michael Skehan, General Manager of the four star Granville Hotel, recently told me: “We equipped our senior team with skills in coaching and emotional intelligence. We’ve already seen tangible benefits—a 50% reduction in employee turnover since we invested in the programme”

So, how can leaders better connect with Gen Z, motivate them, and foster a culture of exceptional service?

Here are three strategies to consider:

1. COMMUNICATE CONSISTENTLY As Richard Branson once said: “As a leader, it’s vital to always be a good listener. If employees know you’re listening, they’ll communicate with you openly.” Many Gen Z employees feel unheard and may question their commitment to the hospitality industry. Regular, one-on-one conversations about their contributions and experiences create a safe space for open communication, building trust and enabling managers to address concerns and acknowledge hard work.

Empathy is essential. Many Gen Z workers experienced job insecurity during the pandemic, so offering reassurance and listening with empathy is critical to keeping them engaged. Managers should ask: “What can we do differently to support you to perform at your best?” Being open to change helps show younger employees that they are valued.

2. COMPELLING FUTURE Co-creating a shared vision can inspire and energize Gen Z employees. When they see a clear pathway for advancement, they’re more likely to stay engaged. Research shows that goal setting improves focus, persistence, and team cohesion.

In my experience, organising Team Mastermind Sessions, where employees collaborate on setting goals and mapping out the future, fosters a sense of ownership. When Gen Z employees feel they are actively contributing to the business’s success alongside management, they’re more likely to commit. Including initiatives that meet their preferences, such as work-life balance, digital solutions, and flexibility, can strengthen their commitment.

3. COACHING CULTURE Using performance coaching techniques, managers can help employees build resilience, confidence, and a proactive mindset. According to the International Coach Federation, 80% of individuals who receive coaching report improved self-confidence, which boosts creativity and performance. As coaching pioneer John Whitmore said: “Coaching is unlocking people’s potential to maximise their own performance.” In an industry as dynamic as hospitality, a coaching culture fosters adaptability.

Managers who coach rather than direct encourage Gen Z employees to solve problems independently, which nurtures innovation, motivation, and commitment.

By adopting a coaching approach, managers can create a culture where employees feel valued, respected, and motivated to contribute fully to the business’s success. This sense of purpose is essential for sustaining engagement in today’s rapidly evolving hospitality industry.

Building thriving workplaces, elevating team performance and delivering exceptional experiences for your guests and customers.

The Ivy Brasserie Gives First Look At New Bournemouth Restaurant As It Dazzles Guests At Exclusive Opening Party Bournemouth sparkled with excitement as The Ivy Bournemouth Brasserie marked its grand opening with an unforgettable launch party.

The highly anticipated event offered guests a first glimpse of the stunning new venue, complete with glitz, glamour, and The Ivy’s signature hospitality experience.

Bournemouth locals and prominent business figures walked the green carpet, setting the tone for an evening brimming with vibrant entertainment, exquisite food, and flowing drinks. The exclusive guest list included TV presenter and interior designer Ceilia Sawyer and Leader of Bournemouth, Christchurch and Poole Council Millie Earl, who were treated to a night of delights that showcased the restaurant’s exquisite offering and elegant décor.

Located on Bournemouth Square, just a stone’s throw from the town’s iconic golden sands, The Ivy Bournemouth Brasserie boasts seat-

ing for over 200 guests.

The launch was a dazzling success, with entertainment provided by a DJ, as well as live vocal performances from vintage trio, The Bluebird Belles. Costumed dancers and a violinist also weaved through the crowd and kept the hundreds of guests entertained all evening.

General Manager, Barnaby Harris-Reid, shared his excitement, stating, “Our launch celebration was a fantastic evening with wonderful guests, entertainment, and a lively ambiance – the perfect way to say hello to the town! Bournemouth’s stunning coastline and welcoming community make it the perfect location for our newest restaurant and our team is so excited to welcome guests through our doors next week, treating them to an exceptional experience from the moment they step foot inside.”

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

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

WHAT WE OFFER Our team will work with you from concept to completion and continue into aftercare following your installation. This comprehensive approach is designed to provide you with peace of mind and support at every step. From competitively priced own brands to the best 3rd party brands in the industry, our team will utilise our 80,000 products to recommend the best fit for your space & client needs. We will then provide 3D designs before we launch installation.

Our customer care team are ready to help with any bumps along the way or after our installation is complete. We work according to your schedule, and thanks to our UK warehouse supply, we can ensure that your gym is installed quickly and efficiently.

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

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Leisure And Hospitality Businesses Brace For Post-Budget Headwinds As Wages Hit Record Levels ONS labour market statistics show average weekly earnings in the food and accommodation sector has risen 12% to £581.64 in Q3 2024, from £518.01 in Q2 2024 – the highest quarter on record.

“With vacancies continuing a downward trajectory and employment slightly up for the first time since Q3 last year, operators look to have re-evaluated operations ahead of the national minimum wage increase in April 2024 to mitigate the impact on costs.

Employment in leisure and hospitality increased by 0.22%, which was the first year on year uplift since Q3 last year. Vacancies in the sector continued a downward trend at 94,000 in the three months to October 2024, from 98,000 in July 2024.

“However, if staffing efficiencies have already been made, businesses will find it more difficult to protect margins, and ultimately the viability of roles and the business, when faced with the additional tax headwinds post-Budget. When you consider the cost of employing a full-time employee could increase by up to £2,500 with the proposed NIC changes, National Minimum Wage increases and the extra compliance burden, the industry is bracing for impact and many businesses could be facing a financial cliff edge.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Despite some respite last quarter, another sharp jump in wages highlights acute staffing challenges and pronounced pressure on wage inflation, and in turn margins.

National Pubwatch Star Awards for Clapham Doormen National Pubwatch has acknowledged the bravery of two Clapham doormen with Star Awards

safe from further attack both door men applied first aid to the victims, until the emergency services attended the scene and transported them to hospital.

The Star Awards were presented to Itua Moses and Wyn Mowatt for their actions 16 August 2023 at the Two Brewers Clapham, when they protected the safety of two customers who had been subjected to an alleged homophobic knife attack and provided them with emergency first aid.

The Venue Manager, Police and members of the public all highly commended Itua and Wyne’s in protecting the safety of customers in an extremely dangerous situation.

The investigation into the incident is still classed as open.

On the 16 August 2023, a male person armed with a large knife attacked two gay men who were kissing at the LGBTQIA+ venue, the Two Brewers in Clapham. The attacker lunged over the smoking area barriers and injured the men, with both receiving head injuries, which required hospital treatment. Both men managed to escape from the attacker, running into the venue when door security, Itua Moses and Wyn Mowatt, acted quickly to rush the victims and other customers from the smoking area into the venue.

Detective Superintendent Britton from Metropolitan Police said: ‘The actions of both men embody community spirit. Knowing that an armed offender was still at large, they took decisive action at considerable risk to their own safety. Despite this, they maintained professionalism and demonstrated their commitment to keeping their community safe.

Their quick thinking undoubtedly saved others from coming to significant harm. It is a pleasure to honour their bravery with this award’.

Once everyone was inside the venue, security bolted the doors to ensure the customers safety. Satisfied that the customers were

Get A Reliable Food Waste Collection For Your Business Employing over 1000 people, at over 20 sites strategically located throughout the UK and Ireland, Olleco services over 50,000 catering establishments.

Olleco’s local teams can support your business with the new food waste regulations that are coming into force across England in March 2025 (it’s already live in Wales and Scotland).

WHY SEPARATE YOUR FOOD WASTE?

WHY CHOOSE OLLECO

Your food waste can help power local communities by being recycled at an anaerobic digestion plant

It will be a legal requirement across England as of April 2024 By seeing what food you are wasting you can adapt your menu, reducing waste and saving money

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

It can cost less than one fifth of the cost to take separated food waste to an anaerobic digestion (AD) plant compared to landfill Food waste in landfill causes greenhouse gas emissions, do your bit to help fight the climate emergency Visit www.olleco.co.uk or see the advert on the facing page.

Mark Hix's The Oyster & Fish House Restaurant Set to Close that will follow next week.”

Chef Mark Hix has confirmed he will be closing the Oyster & Fish House in in Lyme Regis next month after 16 years of trading.

“But for now, I wanted to personally say a huge thank you to everyone that has supported the business over the years.”

The high-profile chef opened the restaurant in 2008 under the name HIX Oyster & Fish House which ceased trading in 2020, and reopened the restaurant as The Oyster & Fish House once lockdown restrictions were lifted.

“We have made some fantastic and loyal friendships, we’ve run countless successful events with incredible chefs including Food Rocks, we’ve raised huge amounts for charity and worked with some very talented and dedicated staff members.”

On the closing of the restaurant, Mr Hix said: “In 2008, I opened my first solo ventures – one in London and one in Dorset.

During the pandemic, Hix took advantage of relaxed planning rules to build a £20,000 wooden deck at the new Oyster & Fish House, however, local councillors voted for it to be removed in a meeting in early 2023.

“It’s safe to say there have been some ups and downs over the years, particularly with the pandemic, as well as increasing challenges and pressures on the industry.”

The chef and restaurateur added he has “no plans” to open any more restaurants in future, though he will continue working in both Dorset and London.

I always think if you’re going to stop doing something, you should always go out on a high. And so, with heavy heart, I am announcing the closure of The Oyster & Fish House on December 7 this year.

“I will certainly miss my Lyme Regis restaurant, but I will cherish the memories that I have made over the last 16 years. I am now looking forward to focusing on new projects, which will always include my Kitchen Tables events at my Charmouth

However, despite Hix closing the restaurant down, it will be taken over by new ownership, although, details of this have yet to be confirmed.

He added: “The restaurant, along with the team, will be taken over in the very near future, and news of

home,” he said.

Regressive ‘Latte Levy’ Would Increase Costs For Consumers 18

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UKHospitality Scotland has said there is inadequate evidence to demonstrate that the proposed tax on single-use cups would meet the environmental aims of the scheme.

used, through returnable cup and takeback schemes, and said the Scottish Government should instead collaborate with the sector on these innovative solutions to continue genuine progress towards net zero.

In its response to the consultation on the issue, UKHospitality Scotland set out how a charge would disproportionately impact lower-income consumers, which would go against the Scottish Government’s commitment to progressive taxation policies.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “At a time when Scottish consumers are understandably being more discerning with their disposable income, the prospect of a tax on disposable cups is nonsensical.

For example, a 25p charge on a £1.39 hot drink represents an 18% price increase, compared to a 7% price increase when the same charge is applied to a £3.50 hot drink. This would place a heavier burden on consumers with less disposable income, but who still rely on affordable conveniences.

“The ‘latte levy’ would increase the cost of an affordable drink, like a takeaway coffee, and disproportionately hit lower-income customers. We agree with the Scottish Government’s commitment to progressive taxation policies, but this would be the opposite.

UKHospitality Scotland cited how international attempts to introduce a charge on cups have failed: • Portugal abandoned plans for a beverage charge due to competition concerns and recognition of paper cups’ recyclability.

• Vancouver repealed a 25 cent disposable cup fee after it failed to change consumer behaviour and adversely affected vulnerable populations.

It said there were already a number of initiatives in place to reduce the number of single-use cups being

“There is an overwhelming amount of evidence and international precedent that sets out why this charge doesn’t work, and the Scottish Government should save itself time and money by abandoning these proposals.

“There is already a number of initiatives to reduce the amount of single-use cups being used and they are successful in nudging consumer behaviour in the right direction. I would urge the Scottish Government to focus its efforts on collaborating with businesses to build on this success, rather than introducing an ineffective tax that will only penalise consumers.”

Michael And Sasha Ibbotson Celebrate 25 Years At The Durham OX accommodation, even 25 years ago, provides a great platform for this business. We’ve expanded to include further rooms, a nearby holiday cottage, and as of this year, two new pool suites in the grounds spotlighting our magnificent views.”

Award winning licensee Michael Ibbotson is urging fellow publicans to fully focus on delivering as great a customer experience as possible in order to trade through the current challenges facing the sector. The advice comes as Michael and Sasha Ibbotson celebrate 25 years owning and running the Durham Ox in Crayke, North Yorkshire.

The Ibbotsons have transformed the Durham Ox into one of the UK’s most respected gastropubs with rooms, offering a seasonally changing menu focused on fresh, local food, while retaining its standing as a muchloved village local.

“The business now has a steady turnover of c.£2m. It increases at an acceptable rate year- on- year, and this year is a very pleasing 22% so far.

However, the Budget has us sharpening our pencil once again. Our aim is now to trade like-for-like at £2.3m, without any further capital investment.”

Michael says: “The past few years have been an industry roller coaster, with Covid closures, the whirlwind of post-pandemic trading, recession, interest rate fluctuations, inflation and energy spikes. The latest Budget has added further pressures for 2025. Arguably, trading conditions could not have been worse - but, we are where we are.

In 2010, Ibbotson was co-founder and MD of pub and hotel group Provenance Inns, a role he stepped back from in 2017 to refocus on the Durham Ox. Michael says: ”I’m proud of what we achieved during my time at Provenance, building a group of some of the best pubs in the region.”

“We’ve constantly innovated and invested to build the pub’s appeal, and our mantra that quality will prevail has seen us through time and again. That means a relentless focus on customer service, quality of ingredients, attention to detail, a good direction and ideas, and above all a great team.

“If your team isn’t happy, it reflects immediately on your business. It’s as important to create a motivational, friendly, fun and respectful working environment as it is to create a warm and friendly atmosphere for your customers. Remember to have fun, that’s also why your customers want to go out.”

“Having initially converted the old Ox farm buildings into five hotel bedrooms, there is no secret that

He sums up: “I’m not considering retirement just yet, but thanks to the team here, the Durham Ox runs very smoothly with just a light hand on the tiller.

“Our 25th Birthday comes at a difficult time for all of us in the industry, so alas, it is not going to be a year of partying. But we’ll try our very best to celebrate the milestone.

“One of the great things about the hospitality industry is that there are many different ways to leverage experience, and it will be interesting to see what other opportunities are out there.

So, here’s to the next 25!”

National Pubwatch Conference To Tackle The Major Challenges Facing The Late-Night Sector The Government approach to the licensed trade, operator responsibilities under the Equalities Act and domestic abuse are some of the major topics that will be tackled at the latest National Pubwatch Conference.

The 21st annual conference, which will take place at the DoubleTree

by Hilton, London Elstree in Borehamwood, on 4th March 2025, boasts a raft of expert speakers from the police and licensed trade, that will offer advice and insight into the challenges facing the sector.

National Pubwatch is a voluntary organisation, which supports over 800 Pubwatch schemes across the UK, works to promote safe, secure and social drinking environments in all licensed premises throughout the UK. Speakers include Kate Nicholls OBE, chief executive of UK Hospitality and chair of the Institute of Licensing; DCC Scott Green, the National Police Chiefs’ Council lead on alcohol licensing and harm reduction and Lisa Malsen Metropolitan Police, Crime Prevention and Business Crime lead.

There will be a legal update and analysis of the Government’s strategy towards the pub and licensed trade from Jonathan Smith at Poppleston Allen and James Hawkins, director of Communications & External Affairs at the British Beer & Pub Association.

The responsibilities of operators under the Equalities Act will be tackled by Armin Solimarni, barrister at Francis Taylor Buildings while the issue of Domestic Abuse in the hospitality sector will be the focus of a ses-

sion from Ayesha Fordham, member and partnerships manager at the Employers’ Initiative on Domestic Abuse.

There will also be a Pubwatch Panel, chaired by public affairs specialist and former Honorary Secretary of the All-Party Parliamentary Beer Group, Paul Hegarty, where experts will answer questions about some of the challenges and best practice around Pubwatches. Please submit questions in advance to mark.worthington@nationalpubwatch.org There will also be a ‘surgery’ where National Pubwatch representatives will be on hand to answer queries and give advice relating to local watches.

National Pubwatch chair Steve Baker OBE said: “This is our 21st annual conference with the sector facing unprecedented challenges.

This remains an important event to ensure there are safe and secure drinking environments in all licensed premises.”

Mark Worthington, who chairs the conference organising committee at National Pubwatch, said: “We look forward to welcoming delegates to this years’ conference.

We feel we have put together an informative agenda based upon current issues faced by those operating in the night time economy.”

For more details or to book: www.nationalpubwatch.org.uk/national-pub-watch-conference-booking/

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Minister Urges Live Music Industry To Introduce Voluntary Ticket Levy To Protect Grassroots Venues

The UK’s live music industry has been urged by the government to join forces to help safeguard the future of the grassroots music sector.

In the government’s response to the Culture, Media and Sport Select Committee’s report on grassroots music venues, Creative Industries Minister Sir Chris Bryant has called on the live music industry to work together to introduce a voluntary levy on all stadium and arena tickets to help support grassroots venues, festivals, artists and promoters – in agreement with the Committee’s recommendation.

Ministers now expect the sector to take forward proposals for a voluntary levy.

The grassroots music sector is the backbone of the UK’s £6.7 billion music industry, with many of Britain’s best-selling artists, including Ed Sheeran, Adele, Coldplay and Stormzy, starting their careers in grassroots venues. The sector offers emerging artists opportunities to hone their craft, employs more than 28,000 people including stage managers, security and sound and lighting engineers, and supports local economies across the country.

However, in recent years grassroots venues have faced considerable challenges such as the pandemic and inflation, leading to a high number of closures and job losses.

Creative Industries Minister Sir Chris Bryant said: “Grassroots music venues are one of the UK’s most valuable and yet undervalued cultural assets. They are where bands try out new material, where whole new genres are born, where musicians experiment and where audiences get to experience the raw power of live music. “ “These venues support thousands of jobs and are a vital part of our local communities. Without a flourishing grassroots music industry the rest of our music industry will wither.”

“It is crucial that we work together to support the grassroots including venues, festivals, artists and promoters. That is why I am urging the industry voluntarily to introduce a ticket levy on the biggest commercial players, to help ensure the health and future success of our entire live music industry for decades to come.”

“It is the government’s view that an industry-led levy within the price of a ticket would be the quickest and most effective way for a small portion of revenues from the biggest shows to be invested in a sustainable grassroots sector. This would help fans to access local music venues, provide even more performance opportunities for emerging talent and benefit the live music industry as a whole.”

Ministers have made clear that they want to see a voluntary levy come into effect as soon as possible for concerts in 2025, with clear communication to fans on the purpose of the levy and the benefits it will bring to the grassroots sector.

The government will consider the implementation and effectiveness of a voluntary levy before determining whether further action is needed.

Michael Kill, CEO, Night Time Industries Association said: “The CMS Committee’s report is a vital step in recognizing and addressing the immense pressures on grassroots music venues across the UK. We welcome their support for a levy on arena and stadium tickets, alongside a VAT reduction, as immediate actions to stabilize this critical part of the music ecosystem. Grassroots venues are not just cultural spaces; they are where new talent is nurtured, where creative communities thrive, and where diverse musical genres find a platform. Without targeted intervention, we risk losing the foundation of the UK’s globally renowned music industry.”

“Our industry is facing an existential crisis, with venues closing at an alarming rate due to unsustainable costs and reduced revenues. The proposed levy and VAT reduction would bring much-needed financial relief, giving venues, artists, and promoters the support they need to continue operating. This report highlights that the burden cannot fall solely on grassroots venues; rather, all players in the music ecosystem, including larger arenas and stadiums, must contribute to the solution.”

“However, it is crucial that this approach remains ecosystem-led, considering the broader spectrum of creatives, technicians, and professionals who make up the live music sector. We must ensure these measures benefit not just the venues but also the full range of associated creatives and support roles that underpin the industry. By working together—industry leaders, government, and fans alike—we can create a sustainable future for live music, preserving local venues and fostering a vibrant, diverse music culture across the UK.” Jon Collins, chief executive, LIVE, said: “We are glad government has entrusted our sector to play our part in addressing the crisis in grassroots music. Driving forward an industry-led solution to the challenges currently being experienced by venues, artists, festivals and promoters remains our number one priority. Alongside government’s work to deliver an improved trading environment, we are accelerating our work on the development of the LIVE Trust and associated funding to help distribute money to the places it’s needed most.”

“Together with government, we will continue our work to help safeguard the future of grassroots music, and ensure our sector remains world-leading, brings joy to millions, and delivers economic growth in towns and cities across the UK. We will regularly update on our progress of the LIVE Trust.

The government’s response follows funding announced for the Creative Industries at the Autumn Budget, which DCMS has confirmed will include help to continue the Supporting Grassroots Music Fund.”

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

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

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

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

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

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

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

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

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

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

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

symptoms, allowing germs to spread unnoticed.

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

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

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

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

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

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

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

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

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

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

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

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

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

Araven Airtight Square Containers Optimise Storage Space

The Araven Square containers are ideal for storage of bulk foods in low-humidity conditions such as pulses, pasta, dried fruit and rice. Featuring the unique ColorClip identification system - each container is supplied with a set of 7 ColorClips for at-a-glance food management and classification - be it by food type, use-by-date or work area.

different materials and seven sizes/capacities ranging from 2 to 22 litres. Larger sizes are equipped with handles for easy transportation and storage of heavy bulk dry foods or liquids. Their square shapes help to optimise storage space - stackable in use and nesting when empty.

The integrated permanent label helps with traceability compliance and reduction in costs by eliminating the need for single use stickly labels. Simply use the Araven Marker Pen which will wash off after use leaving your container and label ready for use with the next batch.

Whether you choose the robust BPA free, transparent Polypropylene or the clear Polycarbonate options, the containers are dishwasher safe, suitable for use in cold rooms, commercial fridges, freezers and microwaves. Both are recyclable at the end of their service life.

The food-safe containers come with airtight LDPE lids and are available in two

For further information visit www.araven.com

CheckFire Ltd Unveils New Report As Almost 400 Arson Attacks Target English Hospitality Venues In 2024 24

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Issue 238

fires. Alongside hospitality, healthcare, industrial, retail, and education facilities have also been affected, though none as severely as the hospitality sector.

Arson in these venues not only disrupts daily operations but also endangers lives and threatens community wellbeing.

CheckFire Ltd, a leading fire safety supplier, has unveiled its latest report, ‘The state of arson 2024’, shedding light on the growing risk of arson in the UK’s hospitality industry. With data from the Home Office revealing that almost 400 deliberate fires were ignited in English hospitality venues in the year ending March 2024, hospitality has become the most targeted sector for arson attacks.

The state of arson 2024 report provides evidence-based recommendations for business owners to fortify their premises against arson, including the installation of CCTV, improved alarm systems, secure access controls, and enhanced staff training on fire safety and suspicious activity detection and offers a detailed, data-driven look into the risks posed by arson across the UK and provides actionable insights for businesses to strengthen their fire safety measures.

Hotels, hostels, and guest accommodations were hit the hardest, with 129 arson incidents recorded – more than any other area within the hospitality sector. Restaurants and entertainment venues also faced significant threats, amplifying the need for business owners to take proactive measures in safeguarding people, property, and assets from intentional blazes.

"The effects of arson on hospitality businesses can be devastating, leading to loss of revenue, reputational damage, and, in severe cases, the closure of venues," said Bruce Robins, director of CheckFire Ltd. "It’s crucial that the sector acknowledges this growing threat and implements robust fire safety measures to protect not only their businesses but also the safety of their guests and employees."

While there is no legal requirement for arson-specific prevention plans, the Regulatory Reform (Fire Safety) Order 2005 mandates businesses to maintain comprehensive fire safety measures. For the hospitality sector, this means securing access points, managing high-risk areas such as kitchens, and ensuring staff are equipped to respond to fire hazards.

Eating Out On Christmas Day More Popular Than Ever, Reveals Survey

The report, which examines arson across key UK sectors, shows the far-reaching consequences of deliberate

For further information on how CheckFire can help your business, see the advert on the facing page.

Party-loving Brits are as determined as ever to go out and enjoy themselves this Christmas, drinking as much as they did last year and spending more than they usually do on a night out, according to a recent survey by discovery and bookings platform DesignMyNight.

Christmas dinner, 45% say they would consider ditching the oven gloves and eating out on Christmas Day this year, which is in line with the growing trend.

In 2023, DesignMyNight saw 11.18% more bookings on Christmas Day compared to 2022.

The survey, which quizzed consumers on their plans for this year’s festive season, reveals that the majority of Brits (81.4%) plan to go out over Christmas just as much, if not more, this year than they did last year with most saying they spend more on a night out over Christmas, than a normal night out, with the majority spending £50-£60 and 18.4% spending over £100.

Like staying at home on Christmas Day, it does seem the office party might be becoming a thing of the past, too. Baby boomers were the most likely to pick a night out over an office party (80%), with Gen X coming in at a close second (65%). When it comes to going out with work colleagues, the majority of respondents say they’d prefer a meal out (50.6%), while 30.5% would prefer to celebrate with drinks in a pub. A traditional office party was the choice of only 19% of respondents.

While 55.4% of consumers admit they drink more at Christmas than they normally would, they’re not planning to cut back on the booze either – with nearly half (48.7%) not having any plans to drink less this Christmas than they did last year, particularly those aged 51-78, the baby boomers. The survey reveals them as the least likely age group to be planning to cut down their drinking.

Gen Z respondents were the only ones planning to rein in their alcohol consumption, with 15% of those aged under 27 saying they intended to drink less this Christmas than they normally do. And going out now extends to Christmas Day itself. While the survey reveals that 55.2% of people prefer a home-cooked

Said DesignMyNight senior marketing manager Leighanne Bent: “It’s great to hear that going out is still high on the agenda for many this Christmas, we’ve definitely seen a growing interest in eating out on Christmas Day and we foresee even more people backing away from the turkey section of the supermarket in 2024. Christmas Day can be a stressful time when cooking at home for large groups with various dietary requirements, so booking your local pub or restaurant is a great way to offset the faff in the kitchen, still have a great meal and - more importantly, avoid the washing-up.”

A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance recently awarded the World’s Best Boutique Hotel at The World's 50 Best Hotels 2023. Ken Biggs Contractors were appointed as the principal contractor on this project and made contact after being impressed by Stannah’s distinctive refurbishment of a vintage passenger lift at the YMCA in Bristol.

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

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

The reimagined Creamery building at the heart of Castle Cary railway station now boasts a striking, allglass passenger lift from Stannah. This modern addition combines style with accessibility, offering a transparent and elegant way to visit the trackside restaurant and working creamery.

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

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

meant full lift completion in April 2024.

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

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

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

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

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

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 at a height accessible to wheelchair users.

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.

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.

THE CLIENT

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

The Creamery is owned by Koos Bekker and his wife, who also owns The Newt in Somerset, which was

A CTV mechanical lift car package was fitted as part of the overall lift components and snagging works

Given the complexity of the installation, Stannah assembled a highly skilled team to execute the project, which included Gemtec, R&R Lifts, and Vinsol. Stannah participated in regular meetings and design consultations with the client to ensure their requirements were thoroughly addressed.

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

THE RESULT

www.stannahlifts.co.uk

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

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

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Issue 238

Products and Services

EV Chargers for the Hospitality Sector impacts the guest experience but can also lead to negative customer reviews, hidden energy costs, and operational headaches. Upgrading to modern, efficient charging solutions can alleviate these issues and enhance the overall guest experience.

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

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

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

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

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

Many hospitality venues are grappling with outdated and inadequate EV charging infrastructure. This not only

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

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

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

Riso Gallo - Sensationally Sustainable!

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

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

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

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

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

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

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

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

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

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

www.risogallo.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

Jasun is working with some of the UK’s

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

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

Call 02392 644700 or email service@jfilters.com

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Products and Services

Issue 238

CLH DIGITAL

27

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Warehouse or factory space and much more.

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

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

eco-friendly solution to the problem.

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

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

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

As resilient as those nasty little bugs seem, upon direct contact with steam, bed bugs can die almost instantly. However, reaching every bug in all their hiding spots may take time and a thorough steam cleaning treatment can take anywhere from one to several hours, depending on the level of infestation and size of the area being treated.

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

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

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

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Issue 238

Bar and Cellar Equipment

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

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

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

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

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

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

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

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

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

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

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

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

7. Health & Safety

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

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

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

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

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

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

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

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

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

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

4. Stock Control and Rotation

REPUTATION, SALES, AND PROFITS

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

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

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

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

5. Beer Line Cleaning

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

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

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

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

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

1. Delivery and Storage

6. Glassware

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

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

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

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

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

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

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

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

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

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

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

Say goodbye to gas cylinders and hello to CarboStore™.

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

Universal Dispense Systems

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

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

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

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

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

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

Festive Ordering

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

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

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

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

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

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

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

2. Create and optimise content for festive events

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Email: sales@christmastreeworld.co.uk

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

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

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

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

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

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

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

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

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

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

See the advert on the facing page for information.

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

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Issue 238

Chefs' Buyers Guide

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

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

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

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

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

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

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

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

LittlePod’s Natural Vanilla Paste Ever since its launch in 2010, LittlePod has been telling the story of real vanilla and its ecological value to the planet.

Now, the company’s founder and Managing Director is all set to pen the next chapter – quite literally – in what has become a gripping tale.

For almost 15 years, Janet Sawyer MBE BEM has led the Campaign for Real Vanilla, encouraging professional chefs and home cooks alike to use natural ingredients through the development of LittlePod’s Madagascan vanilla paste and other pioneering products.

In the process, LittlePod has supported communities across the Equatorial regions and established its own orchard in Indonesia, where the farmers use an innovative polyculture system to increase biodiversity, improve soil fertility, and regenerate the rainforest.

It is a story that will be told in Real Vanilla: Nature’s Unsung Hero – a new book, currently being written

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

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

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

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

by Janet, that will be published in April.

“At a time of societal upheaval around the world, the story of LittlePod reminds us of our interconnectedness and the need to cooperate with trust and patience to save our precious environment,” said Janet. “This book will tell the story of how I put my hand up to do my bit, launching the Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its importance to the planet.

“I set up LittlePod and brought to market our innovative natural vanilla paste in a tube – a product designed to make it easier than ever for home cooks and professional chefs alike to use real vanilla.

Thanks to all those who use LittlePod’s products, we have helped to save vanilla for the next generation and given our farmers a secure future. I am grateful to all the chefs who are keeping it REAL and I am excited to be writing this story.”

Since launching its popular vanilla paste in 2010, LittlePod has developed a range of responsibly-sourced natural ingredients – including its extracts of vanilla, chocolate and coffee, vanilla pods and more – that are used in professional kitchens all over the world.

Like to find out more about LittlePod, the company’s products and Janet’s book? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call the team on 01395 232022.

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

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

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

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

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

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

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

• 30% of females want to reduce their consumption of ultra-processed food.

To help chefs and food manufacturers learn how they can use the insight from this report in their own businesses, culinary tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen. He said: “I loved having the opportunity to hear the views of some of the rising stars in the industry which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinary team and other talented chefs working in a variety of sectors. I believe it is vital that we are aware of the food and drink trends for the years ahead so the consumer insight was equally important for ensuring all the information we are providing the industry will help drive sales.”

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

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

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

Chefs' Buyers Guide

Rossi International

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

01258 857210 | www.rossiinternational.co.uk

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Food Safety

Issue 238

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Combatting Refrigeration Hot Spots

ing basis.

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

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

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

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

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

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

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

By Jason Webb, managing director, Electronic Temperature Instruments

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

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

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

Regular monitoring and investing in good, reliable

equipment is key to avoiding the impact of hot spots.

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

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

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

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

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

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

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

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

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

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

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

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

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

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CLH DIGITAL

Issue 238

Food Safety

Natasha’s Law: Reflecting on the Past Three Years

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

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

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

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

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

locations it has.

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

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

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

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

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

Logicall: Elevating Food Safety with Smart Monitoring Solutions

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

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

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

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

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

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

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

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

See the advert below for further details.

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

CLH DIGITAL

Issue 238

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

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

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

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

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

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

COLLABORATE FOR SUCCESS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Vista helps you streamline your internal operations

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

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

We look forward to hearing from you.

40

CLH DIGITAL

Issue 238

Kitchen Equipment and Fit Out

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

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

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

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

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

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

MIWE Smartfresh Lands in the UK

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

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

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

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

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

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

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

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

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

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

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

Our recommendation will be based on things like:

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

- Location of the unit

See the advert on the back cover for details.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

42

CLH DIGITAL

Issue 238

Kitchen Equipment and Fit Out

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

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

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

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

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

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

The feature benefits of induction far outweigh the

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

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

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

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

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

They have strong relationships with all leading kitchen equipment

Pump System For Combi Oven Wastewater Drainage!

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

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

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

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

COMPACT AND EASY TO CLEAN:

pump to facilitate cleaning and the removal of any debris.

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

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

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

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

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

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

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

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

Kitchen Equipment and Fit Out

Issue 238

CLH DIGITAL

43

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

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

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how

to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

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

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

Temporary Kitchen & Equipment Hire Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

44

CLH DIGITAL

Issue 238

Outdoor Spaces

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

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

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

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

Lighting also plays a vital role in transforming outdoor areas into cosy, atmospheric spaces during darker months. String lights, lanterns, and ambient fixtures can make outdoor seating areas feel welcoming and luxurious, helping to extend operating hours and maximise customer enjoyment.

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

REGULATORY FLEXIBILITY AND REDUCED RED TAPE One of the major challenges for expanding outdoor spaces in the past was dealing with regulatory hurdles. However, many councils have relaxed restrictions since the pandemic, offering hospitality operators more flexibility in setting up impromptu outdoor seating areas. This has made it easier to take advantage of unused spaces like pavements, courtyards, or car parks.

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

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce.

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

Unique Dining Experiences: Autumn and winter offer opportunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners. By offering unique experiences in a comfortable outdoor setting, operators can attract customers who may not have consid-

ered dining out in the colder months.

Customer Preferences: Many customers still prefer outdoor seating, even in cooler weather, due to lingering concerns over indoor spaces. Providing warm, well-lit, and inviting outdoor spaces helps cater to these preferences, ensuring that venues are accessible to a wider range of guests.

Extended Operating Hours: By equipping outdoor areas with appropriate lighting and heating, operators can extend their business hours into the evening, capitalising on customer footfall throughout the day and into the night.

Brand Differentiation: Establishments that invest in year-round outdoor spaces distinguish themselves from competitors. Stylish, adaptable alfresco areas become a unique selling point, drawing customers seeking an experience that goes beyond the ordinary.

MAXIMISING PROFITABILITY THROUGH ALFRESCO INNOVATION Year-round outdoor spaces offer significant opportunities for increasing profitability. With thoughtful planning and investment in quality outdoor solutions, operators can boost their venue’s appeal and turn previously underused areas into profit-generating spaces. This shift also reduces reliance on seasonal peaks, allowing venues to operate at a higher capacity and capture customer interest all year long.

In conclusion, the importance of outdoor spaces for hospitality operators has never been more evident. The post-pandemic resurgence of alfresco dining and socialising has unlocked new revenue streams, and with the right investments in design, products, and technology, operators can make outdoor spaces work for them 365 days a year. By creating warm, comfortable, and welcoming outdoor environments that operate seamlessly through autumn and winter, venues can ensure long-term growth, profitability, and customer satisfaction.

Domestic & Trade Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture sup-

pliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Outdoor Spaces

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Looking For An All Weather Outdoor Space For Your Venue? We’ve Got You Covered west elevation, Broadviews Habitat vertical sliding glass wind breakers can be slid up or down depending on the weather, with a special counterbalance design anchored into the ground for stability. The Club are delighted with the finished result.

Established in 1906 and set in 18 acres overlooking the river Thames, the exclusive Phyllis Court Members Club at Henley approached Broadview Shading Solutions for their expertise in providing outdoor covered spaces with the quality and design to match the grandeur of their Georgian style club house and surroundings. Used for weddings and events, the club wanted to expand capacity and create an area for comfortable outdoor dining.

Broadview have a large range of outdoor living systems, manufactured by the industry leading brand Brustor, and offer commercial solutions to hospitality venues to suit all budgets.

Broadview proposed the Brustor B250XL with frameless sliding glass walls and louvered opening roof. The whole area is now increased by approximately 80sqm and can be open or closed at the touch of a button. The addition of 3kw non-glow Tungsten heaters and integrated LED mood lighting provides the perfect ambience for an all year round solution that can seat 60 people.

With over 55 years of experience - backed with a five year warranty, an‘Excellent’ Trust Pilot rating and an accredited ‘Somfy Expert’ status, you can be sure that you’re in good hands from initial survey right through to the final installation. Talk to the experts for your free consultation and see how your business can benefit with an outdoor lifestyle solution.

On the outdoor riverside terrace Broadview installed 5 commercial umbrellas with integrated coloured RGB lighting, adding further seating for another 30 guests, whilst along the

Call 01202 679012 or visit their website: www.outdoor-shading.co.uk

Café Culture - Pavement Profit Get The Best Of Both Worlds With Indoor/Outdoor Furniture

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from

UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

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

Many bars and pubs like to provide all year-round outdoor seating for smokers and those who simply want to enjoy a bit of fresh air. However, there’s no doubt that your outdoor seating needs plummet as the days turn colder.

Here at Trent Furniture, we offer a great selection of furniture that looks just as at home as your indoor furniture when placed inside and is built to withstand the weather when used outside.

The fully recyclable polypropylene Nantes Chair is a great example.

Stackable up to 8 high, its contemporary design in grey means it looks great on pavements and inside cafés. If brown is more in keeping with your décor scheme, you can opt for the equally contemporary Bolero Side Chair or Bolero Armchair. Again, made from eco-friendly polypropylene, it features a rattan effect in rich brown that’s perfect for your outdoor

dining space, garden room or even main dining area.

Available in four strong wicker-effect colours, plus wood-effect and all-aluminium, the Monaco Stacking Chair is a great favourite with customers thanks to its comfort, quality and option to use both indoors and out.

Aluminium tables are also a great investment to use outside when the sun shines and indoors when the weather turns. Available in a choice of square, round or poseur, the Alma Table can work hard for you all year round in any location. If you’d like a wooden top, the Capra Table with its water resistant synthetic teak top will do you proud for years both indoors and out.

To find out more about the innovative and hardwearing outdoor/indoor furniture we offer, please give us a call on 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

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Issue 238

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality When it comes to creating an exceptional customer experience in the UK hospitality and on-trade sectors, many aspects vie for attention—menu offerings, ambiance, and customer service, to name a few. Yet, one crucial area often overlooked is the design and refurbishment of washrooms. The condition, appearance, and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction.

In hospitality, first impressions are everything, and washrooms are no exception. The design and cleanliness of washrooms directly reflect the overall quality of the establishment. Modern, stylish, and well-maintained washrooms reinforce an image of professionalism and care, leaving guests with the impression that they are valued. Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience, leading patrons to question the standards upheld in other areas, such as food hygiene and service.

The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear. Durable materials are essential in maintaining a facility that looks clean and functions well over time. Using high-quality, easy-to-clean surfaces such as tiles, stainless steel fixtures, and hardwearing cubicles can reduce long-term maintenance costs and ensure the washroom remains presentable.

Durability is also tied to sustainability, an increasingly important factor for eco-conscious customers. Investing in water-efficient fixtures and lighting systems not only reduces an establishment's environmental footprint but also signals a commitment to responsible business practices. More and more, customers are drawn to businesses that embrace sustainability.

Ergonomic design is key in ensuring a positive washroom experience for all guests. This involves choosing layouts and fixtures that allow for intuitive use, such as appropriately placed hand dryers, soap dispensers, and mirrors. Adequate ventilation, clear floor plans, and thoughtful placement of amenities like baby changing stations can significantly improve user comfort and ease.

The design and refurbishment of washrooms should not be seen as an afterthought. These spaces are an extension of an establishment's brand and values, playing a critical role in the overall customer experience. A well-designed washroom that considers appearance, access, durability, and ergonomics not only enhances customer satisfaction but also protects and elevates the reputation of the business. As the hospitality and licensed trade sectors continue to evolve, investing in these often-overlooked areas is essential for staying competitive and earning long-term customer loyalty.

Need a Quick and Easy Washroom Upgrade?

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

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

IDEAL FOR HOSPITALITY. RapidFit washrooms are particularly popular in the hospitality industry. Whether you're running a pub, restaurant, or hotel, our fast and easy solution can help you create a welcoming and accessible space for your customers.

CHOOSE THE RIGHT CORE FOR

YOUR NEEDS Our RapidFit toilet cubicles, vanities, and IPS are available in two core options: MR MFC and Compact Grade.

• MR MFC: Perfect for light to medium-traffic spaces, MR MFC is backed by a 5-year manufacturer guarantee.

• Compact Grade: Ideal for high-traffic areas, solid-grade laminate is completely water-resistant and comes with a 10-year guarantee. It's perfect for humid and wet environments.

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks.

Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now.

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk

New Saniwall Pro Up Style with Stylish Panels Saniflo has introduced an additional model to the Saniwall Pro Up line-up; taking the range to three core products featuring glass, tiles and now wall panels. The stunning Saniwall Pro Up Style offers a choice of two modern panels in grey concrete or Carrera marble patterns which are designed to match all bathroom colours and styles. Simple and lightweight to install, the highly durable panels not only look great, but are very practical and easy to clean. They are manufactured from a polyethylene core and two aluminium layers which creates the perfect blend of flexibility and strength. No preparation is required prior to installation and the panels are 100% waterproof. Panels offer excellent access to the frame and macerator for maintenance and servicing. The bottom panel simply slides out once the WC pan is removed and the top panel pops out once the push button flush is removed.

The Saniwall Pro Up Style is a concealed unit that enables a stylish focal point in a bathroom/shower room where gravity fed plumbing is either not possible, or is too difficult or expensive. The unique frame system of the Saniwall accommodates all types of wall-hung WCs and uses Grohe cistern technology.

The unit features an integral macerator pump with a dual flush system and attractive flush plate and pumps waste up to five metres vertically and 100m horizontally. Four inlets are located on the macerator for the installation of a complete shower room and adjustable feet are supplied as standard to allow variable pan heights.

The unit comes with up to five- year extended warranty.

Tel: 020 8842 0033 Emal: sales@saniflo.co.uk Web: www.saniflo.co.uk

Design and Refit Muswell - Certified Excellence It’s The Small Touches That Make A Big Issue 238

For over four decades, Muswell Manufacturing Co, Ltd has been a pioneering force in the furniture industry. With a rich legacy that goes back to 1974, we have continually redefined the standards of quality, innovation, and style. Today, we are proud to present the NewStorm range - a masterful blend of sophistication and functionality.

The NewStorm range is a testament to our commitment to certified excellence. Each piece within this collection is crafted for maximum strength and durability, ensuring that your investment in our furniture withstands the test of time. Beyond the robust construction, the NewStorm lineup spotlights our dedication to design flair and usability. It’s not just furniture that we create, but spaces where memories are made, and experiences are shared.

At Muswell, we go beyond merely manufacturing exceptional furniture. We make sure our clients receive

the best. That's why each client is partnered with a dedicated account manager, whose job is to streamline the selection and purchasing process, making it as smooth and hassle-free as possible.

Yet, our commitment doesn’t stop at providing high-quality furniture. We believe in flexibility and convenience for our clients. With available options for both hiring and purchasing, we strive to accommodate the varying needs and budgets of establishments across the hospitality sector.

Join us in our journey towards redefining the boundaries of folding furniture. Embrace the NewStorm range and let us assist in bringing your establishment to new heights of elegance and functionality. Reach out to the Muswell team today for an exclusive look at this premium collection.

Tel: 01296 427 727 | Email: sales@muswell.co.uk

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Difference: British Luxury Lampshades

So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences.

These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel.

Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel roomthat’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers.

At Tringhams we have been supplying handcrafted luxury lampshades from our family-owned business in London since 1986.

We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte.

If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on this page for details.

ABDA Design Delivers Stand Out Cocktail Bar Experience for Twelve Ashby “Twelve Ashby is a testament to our ability to create truly exceptional hospitality environments,” said Michael Hall, senior designer at ABDA Design. “Our goal was to design a space that would not only impress but also inspire repeat visits, with the eclectic design features offering guests something different every time. We drew upon our expertise in the sector as well as thorough research of the local area to ensure we created something unique. We believe we ultimately achieved this through a combination of bold design, a strong grasp of how different materials and finishes intersect, and a deep understanding of our client’s vision.”

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

A vintage and eclectic theme was at the heart of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests. The design team meticulously crafted the space, carefully considering the transition from day to evening and creating a dynamic ambience.

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

Please quote CLH 260 when responding

Twelve Ashby has been incredibly well received, establishing a reputation as an exciting destination in the local area. “Feedback from our client has been fantastic and we couldn’t be more pleased with what we achieved together” concluded ABDA’s Michael Hall.

Twelve Ashby is the latest addition to the specialist hospitality design firm’s portfolio, which includes projects for many other leading restaurants, bars, and hotel groups. ABDA Design works closely with its clients to turn ideas into reality with interior design and brand development, commercial kitchens plus build and interior fit outs.

For more information Tel: 01604 770687 Email: sales@abdadesign.co.uk or visit www.abdadesign.co.uk

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Issue 238

Design and Refit

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

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

niture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

ABOUT DRAKES BAR FURNITURE

FREE QUOTE AND PROFESSIONAL ADVICE

MST Auctioneers Ltd

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality fur-

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Get Fantastic Furniture In Time For The Christmas Rush It’s not too late to tick off your wish list when it comes to catering for all your guests in comfort and style this festive season!

Here at Trent Furniture we have a great choice of furniture available with quick delivery, and in some cases fabulous savings too. So, there’ll never be a better time to invest in new tables and chairs to see you through the party season and beyond.

Thanks to it being pre-upholstered, our Ascot Stacking Chair is ready to race to your venue. You can choose from red, blue or green upholstery and a choice of black, silver or gold frames to find the perfect option to blend in with your décor scheme.

Currently available with 20% off, its lightweight frame is easy to stack up to ten high. Not only that, its extra thick sewn seat makes it a luxurious looking and comfortable option for

catering for crowds on a budget.

The season to eat, drink and be merry requires plentiful table space. Our bestselling Shaker Table combines timeless style and tough contract grade durability and looks equally chic paired with classic or contemporary chairs. Available in three wood colours and a great range of tabletop shapes including square, rectangular or round, it’s easy to find the perfect table for you. It’s even available as a coffee table or as a poseur table, which has 10% off for a limited time only.

For more information about this and the other great furniture we have available with fast delivery times, please call us on 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

Design and Refit

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New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK/QUICK DELIVERY chairs to 14 INDOOR ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use and now a full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com / email;terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

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Issue 238

Design and Refit

Leading the Way in Table Numbers & QR Code Labels for the Hospitality Industry

Brunel Engraving proudly stands as the UK’s foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector. With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction.

Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving tech-

niques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment’s operations and elevate your guest experience.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Are You Looking for Restaurant Chairs or Pub Chairs Supplies?

Looking to buy Restaurant Chairs online? Then look no further than www.regentchairs.co.uk We offer a large range of restaurant chairs and other seating for your restaurant, bistro or hotel.

Our substantial range of chairs includes metal, wooden, and wicker weave chairs in many colours and finishes. Choose designs which are robust, contemporary, vintage, or designer styles.

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

Our website allows visitors to easily narrow down their search by using separate categories. Popular searches are for banqueting chairs, restaurant furniture, comfy seating, upholstered restaurant chairs, wooden chairs, traditional furniture and modern.

Restaurant chairs supplied by us are an Excellent

Quality and Price. Our restaurant chairs are ideal for a pubs, bars, hotels, golf clubs we stock a restaurant leather chairs, banqueting chairs, restaurant tables, pub furniture, leather restaurant chairs, leather restaurant sofas and pub outdoor furniture ideal for the all venues.

If you are looking for restaurant chairs, pub furniture or leather restaurant sofas, banqueting chairs, on latest trends of sofas, tables and chairs on our website.

If you need any help in making your choice on your restaurant chairs or restaurant tables or restaurant sofa’s, call us on 01159 223300 or email info@regentchairs.co.uk - 7 days a week 24 hour website.

Property and Professional

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Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

Restaurant Consultant, will work on with you, and improve with you.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

MANAGING PEOPLE

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

HR & Employment Advice for Your Business and You WORKING WITH YOU ksabLAW will work with you to resolve your HR / Employment Law issues (large or small) and provide you with sound, high quality and (importantly) practical employment law advice. We adopt a personalised approach with the aim of building a trusted and reliable partnership with you.

QUICK & CLEAR ADVICE We offer quick, clear advice in a down-to-earth manner. Once we have discussed the scope of a matter with you, and/or the service that best suits you, we can provide a very competitive charging arrangement depending on your needs.

SOLUTION-FOCUSED

Our solution-focused, flexible service and cost options are designed to fit with your existing organisational structure (if you are an employer) and your immediate and long term needs.

FLEXIBLE Our flexible delivery style allows us to tailor a package of advice and support for day-to-day issues on payment of an annual subscription if this suits you.

As an alternative to this or in addition (depending on your need) a fixed fee, daily rate or hourly rate can be specified for a particular piece of work or project.

Tel: 07761813360 Email: keeley@ksablaw.co.uk

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

Website: www.ksablaw.co.uk

T H E W E S T C O U N T RY S P E C I A L I S T S

STANDERWICK, SOMERSET

• Substantial Freehold Country Pub & Successful Business • 4 Interconnecting, Well Presented Trading Areas & Main Central Bar Servery • Very Well Appointed 3 Bed Owner's Accommodation • Pretty Landscaped Trading Patios with Separate Beer Garden • Large Car Park

W! NE

PRICE: £500,000 + VAT

W! NE

PRICE: £20,000

FREEHOLD

REF: 5029

• Charming & Unspoilt Grade II Listed Devon Village Inn • Character Main Bar with Inglenook Fireplace with Local’s Snug Bar • Kitchen, Ancillaries and Recently Built ‘Back of House’ Extension • 4 Bed Owners Accommodation & Outside Seating & Separate Dedicated Car Park • Available on a New ‘Free of Tie Lease’ at a Fair Rent

STOKE GABRIEL, DEVON

LEASEHOLD

REF: 5023

PRICE: £1,500,000

W! NE

REF: 3853

PRICE: £65,000

REF: 4898

FREEHOLD

60+ Covers & Commercial Kitchen

21 Letting Rooms & An Owners Flat

Bar/Restaurant Areas 66+, Garden 60+

Landmark Town Centre Position

Substantial Income & Profits

2 Bedroom Owners Accommodation

Easy Daytime Hours, 6 Days A Week

City Centre Trading Position

Landmark Trading Position

Thriving Turnkey Business

Well Presented Throughout

Affordable & Profitable Business

REF: 4940

• Stunning, Fully Refurbished Village Inn • Thriving Business with the Benefit of 4 En-Suite Letting Rooms • Extensive Outside Space, Gardens, Patios & Outside Bar • Beautifully Presented Trading Areas Over 2 Levels • Professional & Newly Equipped Commercial Kitchen & ‘Back of House’ Space

STOKENHAM, DEVON

REF: 4691

LEASEHOLD

LH £75,000

2168

FH £725,000

6015

FH £295,000

4794

EXMOUTH, DEVON

DORSET VILLAGE

POPULAR DEVON VILLAGE

Licensed Café, Bar & Restaurant

High Turnover Free Of Tie Village inn

High Turnover Character Village Inn

Prime Town Centre Location

140+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark Trading Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Gardens 64, Car Park 100

Beer Gardens 98+, Car Park

Tremendous Potential

6 Bedroom Owners Accommodation

Impressive & Profitable Business

LH £16,995

2109

LH £99,000

4865

FH £695,000

4859

REF: 4520

• Restaurant Premises with Guest Rooms in the Beautiful Town of Dartmouth • Fronting a Busy Pedestrianised Street • Restaurant Operating Daytimes Only with Scope to Increase Trading Hours • Guest Rooms Available All Year • 1 Bedroom Owner’s Accommodation & Bedsit Currently Let on an AST

NEWTON ABBOT, DEVON

LEASEHOLD

SOMERSET COUNTRY VILLAGE Destination Country Pub & Restaurant

TEIGNMOUTH, DEVON

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

PRICE: £47,500

EXETER, DEVON Extremely Profitable Guest House

• Established Cafe Located in the Sought After Town of Teignmouth • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu with a Selection of Hot & Cold Beverages • Sociable Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

TORQUAY, DEVON

LEASEHOLD

SOUTH HAMS COAST Café, Coffee Shop & Restaurant

GUIDE RENT: £50,000 + VAT PA

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

PRICE: £79,000

• Stunning Hotel & Inn with Luxury Rooms Overlooking Dartmoor National Park • Steeped in History with 7 Luxury En-Suite Letting Rooms • Extensive Trade Gardens, Patio, 2 Paddocks & Private Field • Separate 3 Bedroom Owners Bungalow & Gardens • Genuine Retirement Sale of a Very Successful Business

SOUTH ZEAL, DEVON

DARTMOUTH, DEVON

PRICE: £39,950

LEASEHOLD

REF: 4918

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Coastal Licensed Café & Takeaway

Stunning Country Inn & Restaurant

Village Inn With 6 Letting Rooms

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar & Dining Areas 70, Gardens 100+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

4 Bedroom Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

High Turnover Award Winning Business

LH £9,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £750,000

4866

01392 201262 www.stonesmith.co.uk

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