CLH Digital - Issue #239

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 239

Pubs Employ More Young People Than Ever Before… www.CLHNews.co.uk

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Changes to employer National Insurance Contributions (NICs) announced by Chancellor Rachel Reeves in last month’s budget will damage job prospects for young people according to new research.

Pubs currently employ more young people than ever before but the Budget means many will be faced with difficult decisions to save jobs and take on new

staff, the British Beer and Pub Association (BBPA) warns.

More than half (51%) of the overall pub sector’s workforce were aged 16 to 24, figures from 2024 Oxford Economics research reveal. That equates to pubs employing 1 in 10 of all under 25-year-olds in the UK job market.

(CONTINUED ON PAGE 3)

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CLH DIGITAL

Issue 239

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE PIVOTAL ROLE OF PUBS IN YOUNG LIVES - BUT AT WHAT COST? The British Beer & Pub Association’s (BBPA) recent announcement (see front page story) highlights an extraordinary and heartening trend: pubs are now employing more young people than ever before.

EDITOR

Peter Adams

According to 2024 Oxford Economics research, over half of the pub sector’s workforce is aged 16 to 24, translating to 1 in 10 under-25s in the UK job market.

This surge—up nearly 24% since 2019—is a testament to the pub industry's unparalleled ability to provide young people with accessible opportunities to earn,

learn, and grow.

As editor of CLH NEWS, I’ve long championed the hospitality sector’s unique role in offering a lifeline to those from deprived backgrounds or without formal qualifications.

Pubs and restaurants are places where individuals can learn valuable skills on the job, discover confidence, and carve out flexible schedules that fit their needs—be it balancing education, caregiving responsibilities, or simply supplementing household income. For many, it’s the first rung on the ladder of an enjoyable and prosperous career.

Yet, this vital stepping stone is under threat. The BBPA has warned that the increased National Insurance Contributions (NICs) announced in the Budget could have devastating consequences.

Maintaining 350,000 under-25s on payroll will now cost an eye-watering £153 million—up from £82 million. In an industry already grappling with razor-thin margins, these costs could force many employers to make difficult decisions, potentially slashing jobs and cutting opportunities just as they’re most needed. Economic principles teach us that increased costs of labour often yield unintended consequences.

Research by economists David Neumark and William Wascher has shown that policies like the minimum wage, though well-intentioned, can stifle opportunities for the very individuals they aim to help. Young workers may find themselves priced out of

the labour market, losing not just income but the chance to acquire skills that would shape their futures.

As the saying goes, "The road to hell is paved with good intentions," and I fear we may soon see the reallife fallout of these policies in early 2025.

However, there is cause for optimism. The Christmas and New Year period—a critical trading window for the hospitality sector—is almost upon us.

Recent insights from DesignMyNight suggest that Brits are as eager as ever to celebrate, with spending expected to rise and partygoers determined to embrace the festive season. This could provide a much-needed boost to pubs and bars, offering some breathing room amidst the financial pressures.

Moreover, I’d like to highlight a heartwarming initiative by Stonegate and Heineken: the “Pub Alone” campaign (see page 16). This program aims to tackle loneliness by encouraging people to connect and build relationships in welcoming pub environments.

Loneliness is a silent epidemic in modern society, and pubs can play a vital role in combating it, particularly during the festive season when it is at its highest. If your establishment is planning similar campaigns, please let us know—we’re keen to spotlight these efforts across our print, digital, and social media platforms.

The challenges facing the sector are undeniable, but so too is the resilience and ingenuity of those who work within it. As we approach the busiest time of year, let us celebrate the positive contributions of the pub sector while remaining vigilant against policies that threaten its future.

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

Published by Published by

Pubs Employ More Young People Than Ever Before Issue 239

(CONTINUED FROM FRONT COVER) The data, commissioned by the BBPA, shows that pubs employ 350,000 under 25-year-olds, up from 281,770 in 2019 – a dramatic increase of nearly a quarter (24%). This equates to 1 in ten of all under 25s in work.

Prior to the Budget, the National Insurance Contributions for 350,000 under 25-year-olds was equal to approximately £82 million. With the new NICs announced in the Budget, this will now cost a staggering £153 million to maintain the same amount of under 25-year-old workers.

HALT RECRUITMENT However, changes to NICs, with the rate of employer Class 1 NICs going from 13.8% to 15% and the threshold at which employers become liable reduced from £9,100 to £5,000 a year, will halt recruitment and push up prices.

CLH DIGITAL

The British Beer and Pub Association’s figures shows that the Budget’s cumulative impact means, at a conservative estimate, a £500m increase to the cost of doing business for the industry and risks jobs.

Analysis by UKHospitality has revealed that the employment tax measures unveiled in the Budget will increase the cost of employing a full-time staff member by at least £2,500.

This new breakdown of costs is based on a typical staff member, aged 21 or older, earning the National Living Wage and working 38 hours per week. In this example, an employers’ National Insurance Contribution will rise 53.9% from £1,863 to £2,869.

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

The costs will hit every part of hospitality’s workforce:

The East of England (66%) had the greatest proportion of 16 to 24-year-olds employed in the sector.

• £2,100 more expensive to employ a single parent working 9am to 3pm, five days a week

The sector, which is millions of people’s first step on the career ladder, provides significant employment opportunities for young people and those seeking flexible work, the BBPA said.

• £1,140 more expensive to employ a student working 14 hours at the weekend

The BBPA is calling on Government to reconsider the timing of the new employment costs so businesses can better plan and carry-on employing staff they need, rather than staff they can afford.

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'SLEEPLESS NIGHT'

“SHATTERING EFFECT”

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

Emma McClarkin, CEO of the British Beer and Pub Association, said: “We know Government acknowledged our industry, but they must be clear-eyed about the shattering effect new regulations will have on us.

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

“Many will have worked behind a bar and know that it’s more than just a job. Our industry provides rewarding careers, helps younger people build skills, grow in confidence, and fund university education or driving lessons. Without this vital work many would struggle with rents, bills, and basic living.

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

“If we’re to keep people in work and put money in their pockets, business needs to be viable. We urge the Government to reconsider the timings of the new employment costs and swiftly deliver meaningful business rate reforms. Only then can we continue to be the backbone of the UK job market and a cornerstone of the community.”

£500 MILLION COST INCREASE

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

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

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4

Hospitality Industry On The Brink: The Budget 2024 CLH DIGITAL

Issue 239

By Peter Moore, CEO of Lolly (https://www.itslolly.com) HOSPITALITY INDUSTRY ON THE BRINK – CAN LEGISLATIVE CHALLENGES ADD FURTHER PRESSURE THE BUDGET INTERVENTION AND CREATING Adding to the economic strain are new legislative changes, including tipping regulations and the impending BUSINESS EFFICIENCIES HELP TO SECURE ITS Employee Rights Bill, which places additional pressure on already overstretched operators. While these laws aim to protect employees, they also require businesses to navigate new compliance demands at a time when FUTURE? We need to see stronger support from the new Labour government; the first budget has offered little to drive meaningful change or bolster the UK hospitality sector.

As the sector braces for another tough year, industry leaders urged the Chancellor to address key challenges in the 2024 Budget. With record restaurant closures, escalating operational costs, and a workforce under pressure, the sector is in desperate need of both financial support and innovative solutions to help ensure its long-term survival.

In the last quarter of 2023 alone, the UK saw more than 500 restaurant closures - the highest quarterly total on record.

Initial reaction to Labour’s first Budget in 14 years has already demonstrated that many hospitality businesses see that the rise in National Insurance for employers and the increased minimum wage (albeit lower than previous budgets), will add further financial pressure for the industry.

CALLS FOR BUDGET SUPPORT TO OFFSET BUSINESS RATES The recent Budget offered acritical opportunity for the Government to alleviate some of the sector’s financial strain, especially concerning business rates. Hospitality groups have consistently urged the Government to provide relief in this area. Chancellor Rachel Reeves confirmed that from April 2025, the existing 75% business rates discount will drop to 40%, capped at currently eligible.

110,000 per business, which will significantly raise costs for those

To sustainably support high-street retail, hospitality, and leisure (RHL) sectors, the Government intends to implement permanently lower business rates multipliers for RHL properties starting in 2026-27, balanced by a higher multiplier on high-value properties. This measure aims to offer lasting relief for smaller businesses while maintaining fiscal responsibility.

many feel ill-equipped to handle extra financial burdens.

INNOVATION TO CREATE BUSINESS EFFICIENCIES The sector also recognises the need to adapt operationally. Technology is emerging as a key area of focus, offering ways for businesses to streamline costs while maintaining service levels.

Innovations in stock management and inventory tracking can help reduce waste and help hospitality providers to manage spending more efficiently. Integrating automation, such as robotic waiting and hotel room services also opens up possibilities for reducing labour costs and tackling the sector's ongoing staffing shortages.

The Budget highlights that tax on non-draught alcoholic drinks was set to increase by the higher RPI measure of inflation, but tax on draught drinks would be cut by 1.7%. Perhaps this reflects a shift in drinking patterns, and this is where technology can be used to support – providing insight into changing consumer behaviours. Helping hospitality providers to properly arm themselves and work towards driving growth.

However, whilst technology can ease certain operational pressures, it requires a level of investment that many businesses may struggle to meet. Support from the Government would help to catalyse this shift, empowering businesses to adopt innovative solutions that could transform the sector's resilience over the long-term.

A SUSTAINABLE FUTURE FOR HOSPITALITY Financial intervention on business rates, support to navigate legislative changes, and investment in technological solutions would offer the sector a path toward greater stability. At the end of the day, the hospitality industry needs to turn the current challenges into opportunities for sustainable growth and adaptation.

Only through this multi-faceted approach can we ensure that the UK’s hospitality businesses not only survive but thrive in a future that demands resilience, adaptability, and a fresh approach to traditional service models.

At the same time, it’s important to recognise that encouraging greater levels of custom will be vital…

Wetherspoon To Open Its Hotel And Beer Garden At The Mile Castle Pub The Mile Castle hotel, in Newcastle, is set to open on Tuesday 26 November – following an extensive redevelopment project, costing £2.8 million.

The new hotel has been built in the Grade II listed building, built by W. Gibson and formerly Gibbs Chambers from 1861, adjoining the existing pub in Westgate Road and Grainger Street.

The Mile Castle hotel has 26 bedrooms, of which 19 can accommodate twin occupancy (including four family rooms and two accessible rooms), with seven double rooms also available. Occupying four floors (lower ground, ground, first and second floors), the hotel has two rooms designed specifically for guests needing accessible facilities.

The hotel and beer garden opening follows on from the reopening

of the pub (September 2024) which underwent redevelopment and refurbishment.

The overall cost of redeveloping the pub, hotel and beer garden, as well as refurbishment to the pub was more than £5 million.

In addition, 70 new jobs have been created, taking the pub and hotel’s staffing to 200.

Pub manager Kris Lee said: “We are looking forward to welcoming people to the hotel and believe it will be a great asset to the pub as well as to the city.

“The new beer garden will also be a great new attraction for the pub and I am sure it will be welcomed by our customers.”

Photo Credit: this photo is by pubgallery.co.uk are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

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Issue 239

CLH DIGITAL

5

Inflation Rises To 2.3% As Energy Costs Increase increases.

An increase in energy prices pushed UK inflation to its highest rate for six months, according to figures released today [November 20]

“Hospitality is braced for its own £3.4 billion cost increase, and that will impact jobs and push up prices, which we know will be a struggle for customers.

The inflation rate, which measures price changes over time, hit 2.3% in the year to October, a bigger-than-expected increase from 1.7% in September, and is the sharpest month-on-month increase in the rate of inflation for two years.

“The reality is that businesses are unable to absorb any more cost, having taken on so much over the past four years, and it is consumers and team members that will feel the effects.

ONS chief economist Grant Fitzner said: “Inflation rose this month as the increase in the energy price cap meant higher costs for gas and electricity compared with a fall at the same time last year.

“If the Government wants to keep a lid on inflation, protect jobs and help businesses, it must urgently rethink its changes to employer NICs.

“These were partially offset by falls in recreation and culture, including live music and theatre ticket price.

“I am calling for them to protect businesses and staff by introducing either a new employer NICs band for lower earners or implement an exemption for lower band taxpayers working fewer than 20 hours per

“The cost of raw materials for businesses continued to fall, once again driven by lower crude oil price.”

week.”

Kate Nicholls, Chief Executive of UKHospitality, said: “This higher-than-expected level of inflation is an ominous warning of what could come in April, when businesses across the country will be hit by significant cost

The announcement today means inflation is back above the Bank of England’s two per cent target and experts believe it is now likely to reduce the already low chances of another base rate cut in December.

Asian Restaurant Awards Winner Curry Palace Celebrates With Its Loyal Customers port to two local charities: Excel Care and Sunflowers Care.

Curry Palace, winners of ARTA’s National Restaurant of the Year – East Anglia region award category celebrated its win on at the Cottenham Village Hall.

Hosted by Jannat Asad, this celebratory dinner had performances by Bollywood dance group 4All2Envy, magician Surjit Singh, singers Jasmin, Doug and Liz Morris and lastly, a stand-up set by Tommy Sandhu.

The Asian Restaurant & Takeaway Awards (ARTA) are the most prestigious celebration of Pan Asian cuisine in the UK. 900,000 customers of ARTA’s strategic partner ChefOnline vote for their favourite curry restaurants all over the UK through various categories, including National Chef of the Year, National Restaurant of the Year and National Takeaway of the Year. This year, the awards took place at the Royal Lancaster Hotel on 6 October 2024.

Curry Palace celebrated this milestone achievement by inviting 500 of its most loyal customers, community members, and supporters. The evening not only highlighted the restaurant’s culinary excellence but also emphasized its commitment to giving back. As part of the celebration, Curry Palace extended its sup-

Owner of Curry Palace, Kosru Miah said to the guests, “It’s truly an honour to welcome each of you here tonight. Winning the National Restaurant of the Year award for East Anglia at the Asian Restaurant & Takeaway Awards 2024 is a dream come true for all of us at Curry Palace—but this achievement belongs to each of you, our incredible customers. Your unwavering support has been with us every step of the way, and we couldn’t have done it without you.”

“Thank you again for being part of this journey and for celebrating this milestone with us. Here’s to more amazing years ahead, great food, and a strong community spirit!”

The Employment Rights Bill and the Hospitality Sector 6

CLH DIGITAL

Issue 239

By Employment Rights Bill by Employment Partner, Sally Gwilliam.(https://harperjames.co.uk/our-people/sally-gwilliam/) The newly introduced Employment Rights Bill, unveiled by the Labour Government at the beginning of October, marks a pivotal shift in the UK's employment laws. The Bill, which includes 28 individual reforms, will deliver one of the most comprehensive overhauls in several decades, enhancing employee rights from dismissal protections to flexible working arrangements.

While most of these changes are not likely to come into force until 2026 after a process of consultation, taking a considered and strategic approach to these changes means that you not only remain compliant but also build a more resilient and competitive operation. We consider the most significant changes for the hospitality sector below.

ZERO-HOURS CONTRACTS One of the most notable proposed changes for the hospitality sector are the additional protections for workers engaged on zero-hours contracts or low-hours contracts. These contracts are widely used in hospitality to manage fluctuating demand. While the government has committed to consult on the proposed reforms, there looks set to be two key changes.

Firstly, as an employer, you will be required to offer zero hours workers a guaranteed number of hours that reflect the hours they worked over the previous reference period (which is currently suggested at 12 weeks). In practice, this means for each worker, you will need to calculate hours they have worked and make an offer of a guaranteed hours contract every 12 weeks until that worker is no longer considered to be a low-hours worker. This change is intended to provide workers with greater job stability and a predictable income, but it could also be a significant administrative and costly burden for employers.

Secondly, there will be a duty on employers to give ‘reasonable notice’ of a new shift and of any shifts that have been changed or cancelled.

Workers will have to be compensated where reasonable notice is not given.

Employers may be concerned about added costs and increased administration in managing flexible workforces. It may not be practically possible for employers in sectors like hospitality to guarantee hours.

Alternative staffing models, for example the use of fixed-term employment contracts, may need to be considered.

UNFAIR DISMISSAL: DAY ONE RIGHT Another significant change is the Bill’s proposal that unfair dismissal protection will become a right from the first day of employment.

Currently, in most circumstances, employees need at least two years’ continuous service to qualify for this protection, giving employers flexibility to dismiss underperforming staff without the need for a fair reason or process.

This change will require employers to approach the dismissal of all employees from day one of their employment in the same way they currently approach dismissals of employees with over two years’ service.

This is subject to a “lighter touch” dismissal process that will be allowed for employees within a proposed statutory probationary period of the first 9 months of employment. This reform could lead to an increased risk of employment tribunal claims and will undoubtedly lead to more cautious hiring decisions. Employers across all industries will need to put in place effective management and review processes for new starters during the statutory probationary period if they haven’t already done so.

PAY AND BENEFITS The Bill proposes the removal of the age threshold for the National Living Wage, ensuring all adult workers receive it regardless of age. This measure aligns with Labour’s pledge to improve living standards but could increase wage bills, especially in sectors employing younger staff.

Statutory Sick Pay (SSP) is also set to be reformed, eliminating the three-day waiting period and earnings threshold for eligibility. SSP will become available from the first day of illness for all employees, likely leading to higher costs and administrative demands for employers.

THIRD PARTY HARASSMENT The Bill will reintroduce direct liability on employers for the harassment of its workers by third parties, a protection that was repealed over a decade ago. To do so, there will be a proactive duty on employers to take all reasonable steps to prevent a third party from harassing its employees in the course of their employment.

This would cover any situation where an employee is being harassed by someone other than their employer or a work colleague in the course of their employment (for example by customers or suppliers).

We recommend employers start taking steps to update their workplace harassment policies to include third-party harassment, educate employees about third-party harassment through workplace training programs and carry out risk assessments to identify areas of high risk and steps to take.

TIPPING The Employment (Allocations of Tips) Act 2023 came into effect on 1 October 2024 and aimed to rectify the long-term issue of employers deducting service charges from tips and gratuities. The Bill adds some additional requirements regarding tipping policies. Employers will be required to consult workers affected by the tipping policy and review the policy at least once every three years.

FLEXIBLE WORKING AND FAMILY FRIENDLY Since 6 April 2024, employees already have a day one right to make a flexible working request. Under the Bill, employers can still turn down a flexible working request on one of eight statutory grounds (e.g. burden of additional costs, inability to meet customer demand), but the Bill makes it more difficult to do so by introducing an additional requirement for the refusal to be reasonable. We expect the number of flexible working requests to increase as a result, with potentially an increase in disputes about the reasonableness of an employer’s refusal to allow flexible working.

Family-friendly reforms include extending protections against dismissal for pregnant employees and new mothers, as well as aligning paternity, parental, and bereavement leave with day-one rights. These changes aim to foster a more inclusive workplace but will require employers to update their leave policies and potentially adjust workforce planning to

accommodate these enhanced rights.

REDUNDANCIES The Bill introduces changes around when collective redundancy consultation is triggered in large-scale redundancy situations. Currently, if an employer proposes 20 or more redundancies at one establishment (site) within a 90-day period, it must consult with employee representatives or trade unions on how to avoid or limit the impact of redundancies. This has typically allowed employers to avoid collective consultation where staff are dispersed across multiple sites and the overall number of affected workers at each site is below the threshold of 20.

Changes under the Bill mean that collective consultation will be triggered where that threshold is reached across the business as a whole, rather than at a single establishment. This change will have a significant impact on how employers approach redundancies where the workforce is spread across different sites.

Overall, the Employment Rights Bill represents a significant change in the employer-employee relationship in the UK. Businesses will face increased regulatory obligations and potential costs but will also gain a clearer framework for ensuring fair and equitable treatment of their workforce. As the Bill progresses through Parliament, companies should stay informed and consider proactive measures, such as reviewing contracts and updating HR policies, to navigate this evolving legal landscape.

WHAT SHOULD YOU DO NOW? As we have already mentioned, many of the new regulations won’t come into place until 2026, so don’t panic. However, if you start to prepare now, you can adapt to new ways of working on your timeline rather than having to make significant changes over a shorter period.

To comply with the new regulations, you should consider reviewing your employment contracts and shift management systems.

It would be worth auditing your payroll systems to ensure you can accommodate changes in wage structures, particularly the new requirements for the National Living Wage and think about sick pay policies and budget for increased SSP obligations.

Training for management staff will also be crucial. Your managers must understand the new legal framework to avoid inadvertent breaches, particularly in handling dismissals, shift allocations, and flexible working requests.

To help manage your budget while adapting to these reforms, you may need to explore creative staffing solutions. One approach is to shift towards a core staff model, supplemented by a pool of part-time or seasonal workers whose hours align more predictably with demand. This would reduce reliance on zero-hours contracts and help control costs.

Investment in technology can also be a game-changer. Advanced scheduling software can optimise shift planning, ensuring compliance with the new notice requirements while minimising labour costs. Automated systems can also streamline payroll adjustments, particularly for varying pay rates and SSP calculations.

Employment Partner at Harper James, Sally Gwilliam, says: “The Employment Rights Bill marks a seismic shift in the landscape of UK employment law. While it aims to create a fairer, more inclusive workplace, it also imposes significant new responsibilities on employers.

Preparing early is not just prudent—it’s essential. Employers must adapt to these changes, not only to avoid legal pitfalls but to foster a more engaged and secure workforce.”

Hale Events’ Sales Manager Celebrates 25 Years!

Paul Thomas joined Axbridge based exhibition organisers, Hale Events, in 1999. He has sold stands at Hale’s portfolio of South West trade shows ever since then.

“What an asset to the company” enthused MD Mike Anderson. “Paul has brought fun, hard work and great skill to his role, progressing from stand sales to managing and driving our sales department”.

In today’s fast-moving world, where people often move around, the Hale Events team feel very lucky to have such long standing employees, like Paul, who bring trust, knowl-

edge, and integrity to their role.

“I’m not sure I’ll manage another 25 years” joked Paul “But I hope to be here for a good few more.”

Hale Events organise specialist exhibitions and trade shows across the South West.

Currently they organise Giving & Living, the Source trade show, and Expowest Cornwall. They also deliver the bi-weekly South West hospitality & catering enewsletter, Rise & Shine. For more details, visit www.hale-events.com.

Issue 239

CLH DIGITAL

7

Hospitality Insolvencies: Is This The Calm Before The Storm?

Today’s company insolvency statistics show accommodation and food services insolvencies were up 5% in the year to September 2024 (from 3,490 in the 12 months to September 2023, to 3,679 in the 12 months to September 2024. However, insolvencies in the sector saw another month-on-month decrease from 270 (August 2024) to 260 (September 2024).

“We expect to see a number of operators struggle to make ends meet in the New Year, with resourcing and pricing levers already pulled and little scope for further cost cutting. Calls for the government to rethink its recently announced employment tax changes will grow louder as more businesses conclude their operations are no longer viable in the current trading environment.”

Overall, after seasonal adjustment, the number of registered company insolvencies in England and Wales was 1,747 in October 2024, 10% lower than in September 2024 (1,950) and 24% lower than the same month in the previous year (2,293 in October 2023). However, the number of company insolvencies remained much higher than those seen both during the COVID-19 pandemic and between 2014 and 2019.

Trevor Wood, Partner, Vedder Price said: “It’s actually pretty remarkable that insolvencies have fallen. For the last few months, the Government has taken every possible opportunity to hammer home the grim economic reality. You’d expect this to prompt a reduction in consumer spending and with it a rise in insolvencies, but somehow this hasn’t happened. Even though they remain stubbornly high, I suspect the fall in insolvencies is largely down to the slow reduction in interest rates, which will have alleviated at least some of the pressure on businesses and consumers alike.

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “While food and accommodation insolvencies fell for the third consecutive month, this may well be the calm before the storm following recent cost increases announced in the Budget and additional compliance changes under the Employment Rights Bill. The additional costs are set to put further pressure on operators’ already-stretched margins, meaning there’s likely to be more insolvencies to come.

“The hospitality industry is already in the doldrums, with subdued consumer confidence and people continuing to prioritise saving over spending. In the short term, operators will be hoping to make the most of the crucial festive season and build up a war chest of cash reserves, but that’s unlikely to be enough to see them through the raft of additional costs from April next year.

“We’ll probably see a further fall in insolvencies before the end of the year thanks to Black Friday and Christmas. The economic conditions at home will remain tricky, and the geopolitical picture is uncertain, so I strongly suspect the fall in insolvencies is a welcome, but brief blip.

“The restrictive planning system and the UK high street spiralling makes it difficult to see how things can improve for either construction or retail. If the Government fails to hit some more positive notes, and if interest rates don’t fall further, the new year will bring with it an increase in interest rates.

“We’ve stayed insolvencies this month, but UK plc hasn’t been granted a reprieve.”

Christmas Comes To The Kingswood Arms The Kingswood Arms near Banstead is putting on a spectacular display of lights, music, animals, food and drink and is determined to be famous for being Surrey’s most Christmassy pub.

The fun begins in earnest on Thursday 21 November at 6pm when the pub will be illuminated with 16,522 LED Christmas lights adorning the outside of this iconic pub.

Doing the honours will be a very special guest – who’s identity will not be revealed until the night. The event will feature Christmas carolers, Shetland ponies and face painters and all guests will receive a free mince pie and glass of mulled wine.

Following on from the elaborate opening ceremony, Christmas has well and truly arrived with a whole programme of events up until the big day itself. T here are live music events throughout the month, a Christmas Market on Sunday 24 November, a wreathmaking workshop on Tuesday 3 December, Christmas Bingo on Saturday 7 December, Christmas Choir on Thursday 12 December, Santa’s Grotto on Sunday 15 December, Christmas Carol-oke on Sunday 22

December and a Christmas Movie Night on Monday 23 December – as well as a whole host of other Christmas related events.

In total, there are 21 events over a five-week period and a full list can be found on the pub’s website What’s On page. Some of the events will be ticketed to manage numbers.

Kelly Benoualid, general manager of The Kingswood Arms, said: “I’m just a huge fan of Christmas and having your own pub gives you carte blanche to celebrate it as you see fit.

My team and I will be wearing a lot of different Christmas jumpers and you will be in no doubt it’s Christmas when you get anywhere near our amazing pub.

“It’s going to be very full on, and very tiring, but it’s going to be worth it. We had such a great Christmas last year and we all, at the pub, get such a thrill from seeing the smiles on our customers’ faces. Christmas should be a special time regardless of who you are or how old you are, and we just want to bring Christmas cheer to as many people as possible over the festive season.

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Issue 239

Giving Hospitality Employees The ‘Right To Switch Off’ Is Vital, And Could Be Life-Saving

By Toma Pagojute is chief HR officer at workforce management software company Quinyx (https://www.quinyx.com/en-gb/) The government recently U-turned on its proposed ‘Right to Switch Off’ policy, originally put forward as part of the new Employment Rights Bill. The policy has already been implemented in other countries, including France, Belgium and Ireland, and would have given UK employees the right to not engage with work correspondence, including emails and phone calls, outside of their contracted hours.

It felt especially disappointing – and ironic - that confirmation of the U-turn came on World Mental Health Day, which was focused specifically on mental health in the workplace this year. Numerous studies have reported a decline in mental health among UK workers, with hospitality staff found to be particularly at risk of workbased stress – and its serious consequences on health and wellbeing. Furthermore, it appears that today’s relentless ‘always-on’ culture is part of the problem.

TAKING WORK HOME At Quinyx, we survey around 3000 UK frontline staff each year, in industries including hospitality, retail and transportation, about their jobs in our State of the Frontline Workforce study. We’ve found that the traditional stereotype of a deskless worker who ‘leaves work behind’ at the end of every shift is becoming a thing of the past. In 2024, a huge 88% of staff say they ‘take work home with them’ and

SERIOUS MENTAL HEALTH IMPLICATIONS The effects of interrupted – or non-existent – downtime from work can be stressful and irritating at best, and in some cases can have grave consequences. Mirroring findings from other studies, our research indicated how diminishing work/life boundaries is a bigger problem within the UK hospitality industry than other sectors, with employees reporting the highest levels of work-related stress.

Similarly, UK charity Hospitality Action found that three-quarters (76%) of hospitality staff suffer from mental health problems, and the majority (60%) report that maintaining work/life balance is their biggest personal struggle.

And sadly, mental health tool R;pple found that half of hospitality workers suffer from suicidal and harmful thoughts, with 66% of those saying their job is the main catalyst, blaming long hours and high-stress environments.

Initiatives like the The Burnt Chef Project, a charity set up to tackle mental health stigma and improve wellbeing in the hospitality sector, are encouraging. But we would love to see more employers taking action to protect workers’ mental health too.

COMMUNICATION METHODS MATTER ‘Employee engagement’ can seem like a massive task for hospitality managers, when they might feel they have much bigger business priorities to tackle. Choosing a messaging channel may seem insignificant – and we understand that using WhatsApp is easy and convenient.

think about work when off-shift.

Yet as well as being intrusive, there are data protection implications to consider when using personal social channels for work messaging. Dedicated apps provide greater privacy and reassurance that data laws aren’t being breached. And they can be set so employees aren’t disturbed during time off.

In the hospitality sector, the inability to switch off is an even bigger issue, with 95% of employees thinking about work during downtime. Reasons for doing so include thinking about how they can improve their own performance and help their company, and worrying about low pay and their stressful work environment.

In a fast-paced industry like hospitality, work-life balance can be difficult to achieve, but it’s not impossible.

While WhatsApp may be problematic, other apps and technologies can give staff greater flexibility over shift patterns and make it easier for them to request time off, including mental health breaks, for example.

BLURRED – OR NON-EXISTENT - WORK/LIFE BOUNDARIES

It’s worth noting, however, that technology shouldn’t ever replace regular, face-to-face check-ins with employees, and that clear, cast-iron boundaries should be established around tech usage to let staff switch off properly. In the absence of legislation, it’s even more vital that positive engagement practices are prioritised, and consistent.

Our study also highlighted how employers are increasingly using WhatsApp and other personal social media to contact staff about work. Across all industries, the use of WhatsApp for work messaging jumped to 55% in 2024 from 20% in 2023. And in hospitality, usage is higher than in any other sector, with three in four workers now contacted this way by managers. (Other industries, including retail and transport, are more likely to use separate tools and apps for work communication.)

Ultimately, effective employee communication equals improved staff wellbeing, and that certainly isn’t a ‘niceto-have’; in fact, it could turn out to be life-saving

St Austell Brewery Apprentices Shortlisted For Awards Two St Austell Brewery apprentices have been shortlisted for awards, with one of them also shortlisted for the coveted Achiever of the Year award which will be determined by a public vote.

Piers Smith and Alice Norris, who work at Haveners in Fowey and The Borough Arms in Bodmin respectively, have been singled out as Apprentices of the Year in the hospitality category at the upcoming Cornwall Apprenticeship Awards 2025.

In total, 49 nominees from colleges and training providers have been shortlisted in 18 categories.

Alice Norris has worked for St Austell Brewery for the past three years, starting out as Assistant Manager at The Central in Newquay before moving over to The Borough Arms.

Alice, who is completing her Level 4 in Hospitality Management apprenticeship, said: “The course has given me the knowledge and skills to be a well-rounded leader, understand the fundamentals of running a successful hospitality establishment and has given me a confidence to

achieve the next step in my career.”

Piers Smith, who is completing his Level 2 Professional Chef apprenticeship has also flourished in his role, with his managers saying the 23-yearold has grown in confidence and skill beyond expectations.

St Austell Brewery’s Early Careers Manager, Jon Kelley, said: “Piers is a shining example of resilience, hard work and dedication, who thoroughly deserves every bit of praise that we can give him.”

“He’s embraced his apprenticeship journey and transformed from a shy person into an outgoing and much-loved member of his team and community.”

Piers was not only shortlisted for Apprentice of the Year in Hospitality, but he is also in the running for Cornwall’s Achiever of the Year award, for which there is a public vote here - https://www.truropenwith.ac.uk/cornwall-apprenticeship-awards/public-vote/ The winners will be announced on the evening of the Awards’ ceremony on Friday 7th February.

Mayor Of London Considering A ‘Tourist Tax’ For London And Will ‘Follow Evidence’ London mayor Sadiq Khan is believed to be considering a tourist tax in London’s hotels despite warnings from the hospitality sector that it would be ‘extremely damaging’ for businesses.

During a discussion at the Centre for London thinktank’s annual conference he said: “I’m happy to look into where it’s worked, what the issues are in relation to that particular policy… we’ll be looking at what cities are doing not just across Europe, but in the UK as well.”

Existing levies across Europe vary depending on the city and quality of accommodation. Visitors to Barcelona, staying in a four-star hotel pay a levy of €4.95 per night as part of their bill, and in Paris would pay a levy of €8.13 per night.

In an effort to reduce the number of visitors to Venice a €5 charge will be introduced next year for day-trippers to the city.

However, it seems unlikely a tax will be introduced imminently, the mayor added: “Let’s wait and see what the evidence is. I’m somebody who believes in following the evidence.”

He added that his team would be examining evidence from other cities, including

Manchester, where a levy of £1 per room, per night, plus VAT, was introduced in April 2023.

If introduced in London, the tax is likely to be a fixed-price, per-night levy added to the price of every night booked in accommodation in the capital by overseas visitors.

Kate Nicholls, chief executive of UKHospitality, said: “London remains one of the biggest visitor destinations in the world, but the number of inbound visitors to the capital hasn’t yet returned to pre-pandemic levels.”

She said the UK “ranks poorly” in the global competition for tourists a high VAT rate, adding: “The introduction of a tourist tax would only damage that further.”

Earlier this year the board of the Bournemouth Christchurch and Polle (BCP) Accommodation Business Improvement District (ABID) voted to delay aa proposed £2per-night visitor charge, which was set to be enforced from 1 July.

The delay came after a group of 42 hoteliers lodged an appeal with the Secretary of State, claiming that many of the 75 owners of eligible hotels were either unable to vote or unaware of a ballot on the levy.

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Baby Boomers Planning A Boozy December And Eating Out On Christmas Day More Popular Than Ever, Reveals Survey 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.

extends to Christmas Day itself. While the survey reveals that 55.2% of people prefer a home-cooked 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.

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

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.”

The Burnt Chef Project Launches Global Whistleblowing Service The Burnt Chef Project has launched a new Whistleblowing Service, a global initiative designed to support businesses in the hospitality industry.

Following the commencement of the Worker Protection (Amendment of Equality Act 2010) Act 2023, the Whistleblowing Service has been developed to provide a trusted avenue for employees to raise issues within the workplace that they are experiencing through a safe, third-party channel. This service is the latest addition to the not-for-profit organisation and brings another important dimension of support available to the hospitality industry.

For both businesses and employees, the Whistleblowing Service aims to build trust and transparency whilst helping to create a positive company culture and reducing staff turnover. Early resolution of issues raised will, in turn, improve employee engagement and boost team performance, keeping the workplace a safe, trusted and enjoyable place to be.

Trained specialists manage each confidential concern with discretion and expert-

ise, allowing the employee full anonymity as well as access to 24/7 support. Each report will be handled with sensitivity and professionalism, with recommendations and advice following the report helping to support with a resolve suitable for each individual and business.

Kris Hall, Founder and CEO of The Burnt Chef Project, highlights the importance of this new service for the industry: “Whistleblowing in the hospitality industry is an crucial mechanism for safeguarding ethical practices, protecting employees, and building the industry’s reputation. Being able to offer this first of its kind Whistleblowing Service as a global initiative is a proud moment for us at The Burnt Chef Project, as we continue to advocate for healthier, more transparent workplace cultures. By allowing businesses the opportunity to provide this service for their staff, it will help to build trust and also alleviate the pressures and anxieties that raising concerns can cause.

Working with experienced staff to support them in resolving situations in a professionally designed system, we hope this becomes an integral part of ensuring staff mental health, wellbeing and comfort during their time at work.”

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Issue 239

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 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).

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.

EXAMINE SANITATION AND HOUSEKEEPING MEASURES Cleanliness is an acute pressure-point in winter as rodents look for

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

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.

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.

A SMART APPROACH TO MONITORING Digital monitoring solutions are emerging as a new, smarter frontier in pest management.

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.

Stanhoe Pub Opens Village Store To Support Local Residents With Help From Pub Is The Hub Publicans Rachael and Jeremy Parke have opened a new village store at The Duck in Stanhoe, Norfolk, to support people living in the local area.

The village shop named ‘Stanhoe Stores’, was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the notfor-profit organisation that helps pubs to diversify and provide essential local services.

Stanhoe is a small village with just under 200 residents and limited facilities apart from the pub and village hall. Rachael and Jeremy soon realised there was a need for a village store to support both local people and visitors to the area as it is four miles to the nearest shop and there is limited public transport. Members of the local community were overwhelmingly supportive of the idea and the store was opened within a garden room in the grounds of the pub.

It stocks a range of essentials such as milk, bread and household items but also supports local suppliers with produce including meats, cheeses, chutneys, chocolates, fresh breads and pastries. There are plans to extend the range of products on offer after feedback from customers and they are set to launch a range of

recipe kits for people to cook at home. The kits have been designed

by Jeremy, who also works as the pubs’ chef.

Publican Rachael Parkes said: “We have had so much support from local residents for the village store.

The log burner seating area is proving to be very popular with people popping in for a chat, a coffee and to read the paper in a relaxed environment.”

She added: “The store is an essential service that is helping villagers get their provisions without having to travel many miles to the nearest shops. We are dedicated to supporting other local suppliers which will help boost the local economy.”

Pub is The Hub regional advisor Terry Stork added: “Rachael and Jeremy have already established The Duck as the hub of the village. This is a pub that has a fantastic food offer and has something for both locals and visitors to the area.”

He added: “Offering vital local services such as a village shop is so important to rural areas. Stanhoe Stores is not just a place offering those important essentials but it is already a meeting place where people can get together and connect which helps overcome social isolation.”

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New Research Finds Sustainability Drives Hospitality Staff Retention much to current and potential employees.”

New research shows that sustainability is emerging as a critical factor in employee retention, with over three quarters of hospitality staff (76%) and 88% of those in management positions saying they are more likely to stay in a job for longer if their employer makes a positive environmental impact.

WHEN ASKED WHICH AREAS STAFF WOULD LIKE TO SEE THEIR EMPLOYER FOCUS ON TO REDUCE ITS ENVIRONMENTAL IMPACT, THE FOLLOWING CAME OUT TOP:

The report from foodservice technology provider Nutritics and insights consultancy CGA by NIQ surveyed UK hospitality employees to understand attitudes towards sustainability within the sector.

• Reducing food waste (45%) • Reducing packaging/single use plastic (44%)

According to the report 91% say actively living a sustainable life is important to them and if they feel their employer is not delivering on this, they are willing to take action. The report found that employers’ poor environmental practice has a ‘significant impact’ on their ability to retain and attract talent.

• Improving recycling (39%) • Focusing on seasonal menus (33%) • Using green energy (33%)

Stephen Nolan, chief executive of Nutritics, said: “Hospitality staff are telling us that sustainability isn’t just a ‘nice to have’ anymore – it’s a fundamental part of what they look for in an employer. Workers are aligning their career decisions with their personal values – and for many, sustainability reflects the integrity and long-term vision of a business.

“If those values aren’t in place, they’re willing to seek employment elsewhere. Given the competition and the high cost of recruitment, this is a real opportunity for operators to capitalise on an issue that matters so

Nutritics’ sustainability lead Dr Laura Kirwan concluded: “There is a real opportunity for operators to engage their staff and work together to help make hospitality more sustainable.

“Staff, in particular young workers, are highly stimulated by environmental issues and are therefore more likely to be loyal and attracted to a company, which shares these values. By investing in sustainable practices which matter to staff and involving them in this journey, operators can not only boost retention and keep their teams motivated but accelerate meaningful change.”

Hydes Reopens Popular Chester Pub Following £0.5M Investment Hydes Brewery has re-opened the doors of its popular Chester pub, The Hornsmill, following a £0.5M refurbishment and modernisation.

The refurbishment of the dining pub in Helsby, acquired by Hydes in 2015, includes a full interior overhaul including redecoration, new furniture and fixtures plus a reconfigured bar layout to provide more opened-up, spacious dining and seating areas.

This latest refurbishment forms part of an ongoing multi-million investment programme across the Hydes estate over the next few years. Over the last two years, Hydes has committed over £10m to refurbishments of pubs across its estate and plans to continue supporting and investing in its pubs throughout 2025.

Sam Self, general manager of The Hornsmill, was appointed in 2023 and has over 15 years of hospitality experience. In his first full managerial role for Hydes, Sam and his team have established the Hornsmill as a successful destination venue popular with locals as well as guests from further afield.

Sam commented: “I’m delighted with the refurbishment and it’s great to see the Hornsmill looking so mag-

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nificent in the run up to the busy festive period. The last refurbishment was nine years ago when Hydes first acquired the pub so it’s great to have this latest £0.5M investment which will be a huge hit with all our guests.”

Managing director of Hydes Brewery, Adam Mayers said: “The Hornsmill is a superb pub in an ideal location and continues to go from strength to strength. It’s great to see it reopen with an inviting brand new look and feel, retaining all its previous charm and character, which is very important to us and our customers. As a popular premium dining pub, we’re confident that customers old and new are going to love the contemporary new look and more open feel.

“As we’ve consistently shown over the past two years, Hydes remains fully focussed on its commitment to all of the pubs across the estate and this latest investment is part of a programme of planned redesigns and refurbishments. Providing our customers with a quality, memorable dining and drinking experience in the most comfortable and welcoming surroundings is top on our list of priorities and we’re confident they’ll want to return again and again to The Hornsmill.”

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Issue 239

Scottish Hospitality Set To Pay Up To 70% More In Business Rates Than England

New analysis from UKHospitality Scotland reveals that Scottish hospitality businesses will be significantly worse off than their English counterparts, if the Scottish Government doesn’t act to introduce business rates relief in its Budget.

COMPARED TO HOSPITALITY BUSINESSES IN ENGLAND RECEIVING 40% RELIEF, SCOTTISH BUSINESSES WOULD BE AT A SIGNIFICANT DISADVANTAGE IF THEY WERE DENIED BUSINESS RATES RELIEF FOR A THIRD YEAR IN A ROW: • A local pub would pay almost £6,000 more – 66% more than an equivalent business in England.

• A town centre restaurant would pay almost £10,000 more – 66% more than an equivalent business in England.

• A hotel would pay £26,000 more – 70% more than an equivalent business in England.

UKHospitality Scotland is urging the Scottish Government to provide at least 40% business rates relief to hospitality businesses, using funding allocated through the Barnett formula. It is also calling for a clear roadmap

to full business rates reform, which was committed to as part of the New Deal for Business.

It is also asking the Scottish Government to fulfil its long-standing commitment to reduce the Higher Property Rate to fall in line with the rate in England.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Scottish businesses need business rates support from the Scottish Government, especially after they have missed out on relief measures in the past two Scottish Budgets.

“Venues will continue to find themselves tens of thousands of pounds out of pocket, compared to their English counterparts, if this happens again. This time, it will hit even harder when combined with billions more cost hitting businesses in April through employer NICs. “Introducing at least 40% business rates relief for hospitality businesses could be the difference between venues choosing to employ more people and making investments, or abandoning those plans in order to survive.

“Hospitality has so much potential to deliver for Scotland economically, socially and culturally. I know the Scottish Government recognises this and I hope that it chooses to implement some business rates support for our businesses, which is so crucial for them to both survive and thrive into the future.”

The IoH Restaurant Manager Of The Year 2025 Competition Now Open The Institute of Hospitality’s prestigious Restaurant Manager of the Year (RMOY) 2025 competition has been launched, with applications closing at midnight (GMT) on 10 January 2025.

Open to Restaurant Managers from across the globe, entrants will compete at the world-renowned Hotel Café Royal, London on Friday 28 February 2025 where this year’s talent will be put through their paces by the judges throughout the day, culminating in the celebratory evening reception where the 16th Restaurant Manager of the Year winner will be announced, surrounded by friends, family and guests.

This year the winner will receive a tailored professional development programme designed around them, a year of tickets to attend the Institute’s top events, including Above & Beyond networking events and the Fellows’ Dinner, one year’s IoH Membership and so much more. All alongside the title of Restaurant Manager of the Year 2025 and the prestigious trophy.

Launching the competition, the Institute’s CEO Robert Richardson FIH MI explained: “Over the last 15 years we have uncovered some incredible talent who have risen to amazing heights. Entrants must fulfil the role of Restaurant Manager, even if they don’t hold the actual job title, and could be working in a small or large establishment anywhere in the world. This competition offers a unique opportunity for entrants to be

recognised for their professional hospitality skills, drive, passion and attitude. I would encourage anyone, wherever they work in the world to apply. You could be our next winner, and this could be the start of an incredible new chapter in your professional career!”

Reflecting on her win last year, Jessica Thompson MIH, who was General Manager and co-owner of Mingary Castle, Scotland at the time of winning said: “On the day there was heaps of support and encouragement throughout the whole process from the organisers, competitors and judge’s which makes you feel at ease and made the overall experience very enjoyable. It is a busy and challenging day, which requires you to focus and think on your feet but ultimately, it’s about being yourself and showing others how you shine in your own hospitality environment.

If you are passionate about hospitality and in particular food and beverage, the Restaurant Manager competition is an opportunity you should not miss.”

Past winners have all risen to new heights and strengthened their careers. Christie Hayes MIH the 2023 winner is now Hotel Manager at Penmaenuchaf in Wales, Abigail Clark MIH, our 2022 winner is Director of Restaurants at the Four Seasons Hotels and Resorts, in Saudi Arabia and Daniel Greenock, who won in 2020 is now Director of Food & Beverage at Gleneagles Hotel, Scotland.

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)

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The Budget Poses A Triple Threat To The Hospitality Sector 14

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By Charlotte Gunn, Associate, Kerry Garcia, Partner and Head of Employment, Immigration and Pensions, Stevens & Bolton The hospitality sector is key to the nation’s economic health, with around 2.8 million people working in hospitality.

Recently, a number of changes to employment law have been announced or passed, which will have a significant impact on the sector.

Hospitality is under pressure from all directions. In addition to rising costs, supply chain issues and labour shortages, there are employment law reforms to grapple with, including new rules on allocating tips and implementing the new duty to prevent sexual harassment. On the horizon are also the changes outlined in the Employment Rights Bill (ERB) and those announced in the Budget.

WHAT CHANGES ARE CONFIRMED? The Budget constitutes a triple threat to the hospitality sector. From 6 April 2025, the National Living Wage (NLW) will increase by 6.7% to £12.21 per hour for workers over 21, and the National Minimum Wage from £8.60 to £10.00 per hour for 18–20 year-olds, leading to a significant rise to the wage bill in a sector where many workers are paid the minimum wage. These changes will have a knock-on effect in respect of pay for workers who currently earn above the NLW, who will expect a pay rise to reflect their position comparative to NLW workers. The Budget dealt a further blow by increasing employer National Insurance Contributions (NICs) to 15% form April 2025. The final financial burden is the lowering of the earnings threshold at which employer NICs are payable from £9,100 to £5,000.

These changes will disproportionately affect hospitality employers given the nature of the workforce, with the raise in NLW pushing more employees above the NICs threshold, exacerbated by the lowering of the earnings threshold. Businesses will have to pay employer NICs for many workers who are part time and who currently earn below the threshold for employer NICs. The changes have affected the share price of some of the sector’s biggest hitters, including J.D. Weatherspoon whose shares dropped over 10% following the Budget. The staggering extra costs are going to

be felt by businesses across this key sector.

WHAT ELSE SHOULD YOU BE AWARE OF? Added to all this, the ERB includes a multitude of changes, described as being the biggest shake up of worker rights in a generation. The most significant to the hospitality sector being: Day one unfair dismissal rights – currently, employees are only eligible to claim unfair dismissal if they have worked for an employer for at least two years (subject to limited exceptions including whistleblowing). The ERB provides that all employees may bring unfair dismissal claims from day one of their employment, meaning more employees will be able to take their employer to tribunal and potentiality be entitled to compensation if their claim is successful (with potentially expensive legal costs for an employer even if the claim is unsuccessful). Day 1 unfair dismissal rights will mean less flexibility for businesses. The threat of claims from employees from day one may make businesses reluctant to hire staff, particularly if they have any concerns about the person’s experience or if they are not confident business will remain strong.

Statutory Sick Pay (SSP) from day one – the ERB will require employers to pay employees SSP (currently £116.75 per week) from the first day of their absence, rather than from the fourth day as it currently stands.

The lower earnings limit for eligibility for SSP is also being removed. This will impact the sector given many individuals work part time and currently earn beneath the lower earnings limit. Employers cannot recoup SSP so this is another cost for businesses.

Guaranteed hours for those on zero or low hours contracts – employers will have to offer qualifying workers on zero or low hours contracts guaranteed hours reflecting the hours that each worker worked in a reference period, likely to be 12 weeks. Again, this will reduce flexibility for businesses as well as being an administrative burden.

Protections for shift workers – the ERB includes requirements for employers to give ‘reasonable’ notice of shifts, but we don’t yet have a definition of ‘reasonable’. Where shifts are cancelled or curtailed at short notice, employers may be obliged to pay compensation.

We also expect the sexual harassment laws to be expanded to include protection for staff from harassment by third parties, including customers.

Inevitably some additional costs may have to be passed on to consumers by increasing prices. This is a delicate balance, especially if consumer demand is decreasing as a result of the cost of living crisis. Unfortunately, some businesses may have no option but to consider reducing the workforce or hiring fewer people.

Employers in the hospitality sector certainly face challenging times ahead and nobody would blame you if you pocketed that ‘penny off the pint’ which the Chancellor has graciously promised.

Newcastle-Under-Lyme Publicans Honoured With Prestigious Award The licensees of a well-known Newcastle-under-Lyme pub have been honoured with a ‘Dedication Award’ to mark their 20th anniversary at the helm.

The award from the pub’s owners – Star Pubs – recognises the contribution that lifelong Newcastle-under-Lyme residents Karen and Phil Hughes have made to The Waggon & Horses on Higherland and to the town over the past two decades. The duo are not calling ‘time’ yet and have extended their lease so they can clock up a further decade at the pub.

The award is the sixth accolade the Hughes have received in the past month. The Waggon & Horses scooped joint second runner-up for Food Pub of the Year plus recognition awards in the community pub, live music & entertainment and bar team categories of the Pride of Staffordshire Awards 2024 as well as a finalist position in the LoveNUL awards celebrating business excellence in Newcastleunder-Lyme.

Under the Hughes’ stewardship The Waggon & Horses has continued to fulfil an important role as a community hub for residents of all ages. Four generations of some local families frequent the pub, and many of the customers who used it when Karen started out are still regulars. The pub puts on events to bring peo-

ple together, such as live entertainment (vetted by Karen and Phil, who used to sing in pubs, clubs and hotels himself) and its popular quiz, which has had the same quizmasters for 30 years. The friendly atmosphere means customers feel comfortable coming in on their own, and the pub is a vital meeting place for senior citizens living alone. Says Karen: “Everyone looks out for each other and sends out a search party to check on anyone who hasn’t been in for a while.”

Comments Phil: “The Waggon & Horses is thought to have been operating as an ale house since the early 1800s. Our greatest wish is to keep it thriving for everyone to enjoy. We feel very fortunate to have such a fantastic bunch of loyal regulars. They make the pub the special place it is. They’re like family. Our daughter even had her wedding here, and all the customers pitched in to ensure it was a really wonderful day. We’re so grateful for their support; it means the world to us and the pub wouldn’t have won these awards without it.”

Adds Star Pubs’ area manager for Stoke and North Staffordshire Andrew Myatt: “The Waggon & Horses has stood the test of time, and it’s all down to Karen and Phil, who have given it their all and worked so hard to keep it at the top of its game. Their hospitality and standards are second to none. It’s brilliant news for the area that they’ve taken another 10-year lease.”

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

The UK Ranks Among Top 10 Travel Destinations for 2025: SiteMinder Report 16

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SiteMinder, the hotel distribution and revenue platform, has released SiteMinder’s Changing Traveller Report 2025, the largest survey globally on accommodation, revealing that the UK has ranked as the 10th most popular destination among global travellers for next year.

global average (46%) and reaching 59% among Baby Boomers (60-78). This contrasts the only 19% of Chinese travellers choosing Standard Rooms, however remains below those from Spain (59%), Canada (55%), Italy (55%), Thailand (54%), Germany (53%), France (52%) and Mexico (51%).

The report from SiteMinder highlights strong interest among incoming travellers from Canada––where the UK was the third preferred travel destination for next year, Australia (4th) and Spain (4th). Respondents from heavyweight source markets such as the US, Italy and France also expressed strong interest in the UK, with the country ranking sixth in the former two and seventh in the latter.

Prioritising meaningful spending: Despite this budget-conscious approach, UK travellers remain committed to creating memorable travel and accommodation experiences in 2025. Fifty-three percent say they are more likely to travel for an event, 57% are willing to pay more for ecofriendly options and 82% are open to spending additional on extras beyond the cost of their room.

SiteMinder’s report, the world’s largest consumer study on accommodation, analyses research conducted by Kantar in August 2024, surveying more than 12,000 travellers in 14 of the world’s largest tourism markets.

Globally, the Singaporean traveller is the most likely to travel internationally next year (93%), followed by those from China (85%), Thailand (83%), Indonesia (79%) and Germany (76%), with Millennials (28-43), the most likely generation to venture abroad, at 80%.

UK INTERNATIONAL AND DOMESTIC TRAVEL PLANS FOR 2025 Among UK travellers, SiteMinder’s data shows that 69% plan to travel overseas in 2025, down by 2% yearon-year. This rises to as high as 79% among UK Gen Zers (18-27). Domestically, their top destinations will be Scotland (24%), London (21%), the South West (20%), Wales (18%) and the North West (14%), while internationally, they will favour Spain (18%), which remains particularly popular among Gen X travellers (44-59) (27%), France (10%), Greece (9%), Italy (9%) and the US (7%). Forty-one percent will travel with their partner, 30% with immediate or extended family, 15% solo, 13% with friends and 1% with colleagues.

ADDITIONAL INSIGHTS RELATING TO THE UK TRAVELLER FROM SITEMINDER’S CHANGING TRAVELLER REPORT 2025 INCLUDE: Travel agent bookings: They are second only to Canadians in using travel agents to book their hotel stay, with 14.5% planning to book this way, up from 6.5% in 2020 and above the global average by three points.

Notably, Millennial (28-43) bookings through travel agents have grown from 11% to 18% in the last year.

Room choice: Fifty percent of UK travellers will choose Standard (basic quality) Rooms in 2025, above the

Work and hotel time: When on site, 28% plan to work, up by 6% year-on-year, but well below the global average of 41%. Forty-one percent intend to spend “most of the time” or “considerable time” at their hotel, ten points below the global average.

Dynamic pricing sensitivity: Just 49% support hotel price adjustments during busy periods, well below the global average of 65%. With almost 1-in-4 (23%) disagreeing with the concept, they are, alongside those from Spain (30%) and Canada (25%), among the least comfortable with dynamic hotel pricing.

Openness to AI: Finally, 63% are open to using AI at times for planning, booking and experiencing their hotel stay, rising to above 90% among Gen Zers (18-27) and dropping to below 40% among those over the age of 60. SiteMinder’s data exposes stark contrasts in openness to AI, with strong adoption in Thailand and Indonesia (98% each), China (96%), and India (94%), compared to lower levels in Canada, Australia (62%), Germany, France, and the UK (63% each).

James Bishop, SiteMinder’s Vice President of Ecosystem and Strategic Partnerships, said: “The UK’s strong ranking among the top 10 global destinations for 2025 reflects our enduring appeal across diverse markets and traveller profiles. To capitalise on this, UK hoteliers must meet the needs of today’s ‘everything traveller’, who values cost-efficiency but is willing to invest in what they see as priority extras to add real value to their experience. In this landscape, data-driven insights become critical, empowering hoteliers to anticipate guest needs and deliver them tailored experiences that drive satisfaction, positive reviews, and loyalty.”

SiteMinder’s Changing Traveller Report 2025 is available here > https://www.siteminder.com/changing-traveller-report/

Stonegate Group And HEINEKEN UK Launch Christmas “Pub Alone” Campaign Stonegate Group and HEINEKEN UK are joining forces to launch their “Pub Alone” campaign this festive season.

charity partner Marmalade Trust, to bring people together at Christmas and raise awareness of loneliness.

Together, they aim to spark meaningful conversations on loneliness and encourage people to connect and build new relationships in safe, welcoming pub environments over the holiday period. To further support these efforts in MiXR venues, Stonegate Group will be donating £75,000 to HEINEKEN UK’s charity partner, Marmalade Trust, the UK’s leading loneliness charity.

• MiXR Advent Calendar: Launching December 1st, the MiXR app will feature a festive advent calendar with daily prizes, including offerings from Birra Moretti, adding a fun, interactive way for guests to enjoy the season and win rewards.

Though Christmas is often associated with joy and celebration, many people experience loneliness during this season. The issue extends beyond older generations; in fact, those aged 16-29 are more than twice as likely to report feeling lonely as those over 70.

Through “Pub Alone,” Stonegate Group and HEINEKEN UK are working to create safe, inclusive spaces where people of all ages can experience the warmth and community spirit of the great British pub, helping to bring people together at this time of year.

This campaign will bring the spirit of togetherness to life by sharing real stories that showcase the magic of the pub at Christmas, seen through the eyes of those who experience it firsthand. These “Tales of Togetherness” will unfold across social channels, celebrating the special moments that make the pub so meaningful during the festive season.

At the heart of the “Pub Alone” campaign is Stonegate’s MiXR app, which connects people with nearby Stonegate venues and offers exclusive deals, seasonal rewards, and a free drink upon download. With over 1 million downloads, MiXR is designed to bring people together to

enjoy shared experiences and create lasting memories – values that align perfectly with the campaign’s mission to foster connection and help people who feel lonely this festive season. Additionally, Stonegate’s MiXR digital screens within venues help to reduce paper-based pointof-sale materials and site deliveries, supporting the company’s commitment to sustainability over the holiday period.

As well as “Tales of Togetherness”, the two companies have developed a multi-faceted campaign to encourage connection and community support across the UK.

HIGHLIGHTS INCLUDE: • £75,000 donation to Marmalade Trust: To further support these efforts, Stonegate Group will be donating £75,000 to HEINEKEN UK’s

David McDowall, CEO at Stonegate Group, said: “Our pubs have always been at the heart of communities, especially during the festive season. We are committed to bringing people together in safe, inclusive spaces where everyone feels welcome and can forge meaningful relationships. Partnering with HEINEKEN UK allows us to amplify this message, combining our commitment to community with their dedication to addressing loneliness.”

Will Rice, On-Trade Director at HEINEKEN UK, added: “Christmas is a wonderful time for many, but it’s important to remember that it can also be a different experience for those feeling alone. Through our joint ‘Pub Alone’ campaign, we want to encourage communities to support one another and break the silence on loneliness. Teaming up with Stonegate Group and channelling funds raised towards our partner charity, Marmalade Trust, allows us to reach more people than ever, fully aligning with our goal to alleviate the stigma of loneliness currently felt in the UK.” “Pub Alone” will run from mid-November throughout December, and pubs across the Stonegate network will participate by hosting special events and activities to foster connection.

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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

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.

Dynamic Pricing: Profit Driver Or Customer Killer?

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Article by Revenue Management Solutions (https://www.revenuemanage.com/global-offices/london/)

On Wednesday 16 October, the federal government of Australia announced plans to ban dynamic ticket pricing as part of new measures it says will “stop businesses ripping off Australians.” Last month, The Guardian confirmed a spokesperson for the European Commission said it was looking into the use of dynamic pricing for concert tickets amid growing concerns among parliamentarians in Brussels.

So what is dynamic pricing and why is it causing such worldwide furore?

Dynamic pricing is the practice of adjusting the price of a product, based on real-time market conditions and fluctuating demand. Modern dynamic pricing systems use algorithms and data analytics to consider peak trading times, major events and seasonality. American Airlines were the first to introduce dynamic pricing back in the 1970’s. Today, several industries outside of hospitality have adopted the practice including leisure, entertainment, retail and transportation.

‘Supersonic’, the aptly named 1994 debut single from Oasis, best describes how quickly consumer awareness and backlash to dynamic pricing arose, when last month, tickets for the band's reunion concerts went on sale through Ticketmaster. Many fans expecting to pay around £148.50 a ticket saw prices significantly rise to as much as £355.20. What fans found was demand for the concerts, greatly outstripped supply of the tickets. If demand exceeds supply, one of two things happens: either supply goes up or prices increase.

Here at Revenue Management Solutions (RMS), we conducted a behavioural experiment with 260 consumers from the UK and U.S. We tasked them with placing an order from an online restaurant. However, before making their order, we randomly divided them into two groups - one with dynamic pricing and the other without. We asked the dynamic pricing group questions related to their last flight ticket purchase, the goal being to remind them of a situation in which they experienced dynamic pricing in the past. The second group was asked questions about their last holiday.

While the participants placed their orders, we used eye-tracking technology to monitor where they focused their attention on the menu. We found that the dynamic pricing group focused more intensely around the pricing areas of the menu, while the non-dynamic pricing group’s attention was focused on photos and menu item descriptions.

As a result, we also found that the dynamic pricing group had a 3% lower average spend, choosing to order less expensive items, mainly by opting for smaller portion sizes. This shows their subconscious awareness of dynamic pricing triggered them to spend more time evaluating price points, resulting in more rational purchasing decisions.

Stonegate Group, owner of Slug & Lettuce and Yates, hit the headlines last year, when it announced it would be raising prices by 20p for a pint of beer at 800 of its venues during peak times to help cover soaring costs.

We know from psychological research that people generally dislike losing more than they enjoy winning. The time we are happy after a win, is shorter than the time we are upset after a loss. Consumers subconsciously associate the uncertainty around dynamic pricing to a fear of making a loss or being at a disadvantage.

Ultimately, they feel unfairly treated.

According to a recent poll for Barclays, 32% of consumers said they had experienced price increases during peak times at pubs and bars. However, just 8% said they were willing to pay more to eat and drink at popular times.

Studies using neuroimaging have shown that feeling unfairly treated activates the same region in the brain as when we experience physical pain, anger or disgust. Situations which risk causing us pain make us more alert and in this case, we change to a more conscious and rational decision making process.

So, what is making consumers so upset? In any transaction, consumers assess their sacrifices. That being, money, time and effort versus the value they receive. Notably, they only feel fairly treated if what they gain is balanced, clear and transparent in relation to what they sacrificed.

The big question is how can operators improve profits without triggering negative consumer emotions? The key is to make consumers feel they’ve gained rather than made a loss, so instead, work with price decreases, such as promoting happy hours, rather than pointing out that prices have increased. We have consistently seen the biggest profitability boost with customers come from the right location-based price differentiation. Taking occasions and price sensitivity into account prevents consumer backlash. Additionally, pricing tactics are most successful when combined with other tactics such as menu-engineering or promotions.

Dynamic pricing makes them feel at a disadvantage and unfairly treated because it is not transparent and therefore triggers negative emotions, which subconsciously makes them change their behaviours.

St Giles Hotels Team Up With Illustrator Eleanor Tomlinson To Support Children’s Charity Coram To celebrate World Children’s Day, St Giles Hotels, the hotels’ foundation, ‘Hotels with Heart’, and renowned illustrator Eleanor Tomlinson visited Gateway Academy, a primary school located in Westminster, for an art competition to support children’s charity Coram.

Eleanor, from East Yorkshire, whose sketch of the Queen and Paddington Bear went viral in 2022, has since built a following with her illustrations of animals and the countryside. Eleanor visited a Year 4 class of children aged between eight and nine years to give them an illustration masterclass, followed by a short Q&A with the artist. The children were asked to draw something with the theme ‘What fills your heart with love’, a nod to the hotel’s own foundation Hotels with Heart, which supports and mentors children and young people in alignment with Coram’s work.

The children created their own piece of artwork which was be judged by Eleanor, St Giles Hotels and Coram. The three winning pieces of art will be framed and exhibited in St Giles London Hotel’s Signature rooms for guests to enjoy and donate via a QR code to support Coram, the first and long serving children’s charity in the UK (1739) which champions the rights and wellbeing of children.

The children, whose artwork was chosen to be exhibited in the hotel, received bespoke prizes from Eleanor Tomlinson. First prize (an original Eleanor Tomlinson artwork) went to Ayah, second prize (a limited edition print by Eleanor) went to Ziad and third prize (an art and illustration kit) went to David.

Commenting on the partnership, Eleanor says, ‘‘I was thrilled to be asked to be involved in this wonderful artistic project to raise money for Coram on World Children’s Day. Art has been such an instrumental part of my life, and I know how important it can be to help young people, the art they created is absolutely fantastic”.

Dr Carol Homden, CEO of Coram, said: “We are most grateful to St Giles Hotels, their guests and to Eleanor for all their support through this imaginative initiative, enabling us to reach more children through our wellbeing education in schools, creating change that will last a lifetime. Well done to all the children for their wonderful creations and congratulations to our winners.”

CEO of St Giles Hotels, Abigail Tan comments, “Our partnership with Children’s Charity Coram holds a special place in our hearts at St Giles Hotels. We believe deeply in the power of community and giving back, and supporting Coram’s mission to transform children’s lives reflects our commitment to creating hope and opportunities for young people.”

“We are thrilled to have Eleanor Tomlinson join us for World Children’s Day and look forward to seeing the incredible talent of the young artists in the competition. Their winning artworks will bring extra warmth to our Signature rooms at St Giles London Hotel, where our guests can also learn more about this inspiring cause and join us in making a difference.”

St Giles Hotels is partnering with Coram for three years, pledging £25,500 for the charity through Hotels with Heart, and raising additional funds via a host of activities including a charity abseil on 4th October which raised £1,219. Funds raised through the partnership support the work of Coram Life Education, the leading charity provider of Personal, Social, Economic and Health education in primary schools, enabling thousands of children to acquire the life skills they need to thrive.

As part of an ongoing Christmas campaign, through Hotels with Heart, St Giles Hotels will be donating £1 for every room of which there are 730 (guests will be invited to match it) via a QR code in the rooms and at Reception.

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Pubs Code Has Been A Failure And Government Must Act Campaigners Say The Campaign for Pubs says that the Pubs Code in England and Wales has been a failure, and are calling on the Government to act.

The Pubs Code was set up to stamp out the exploitation of tenants of large pub companies (pubcos) through the ‘tie’, however campaigner say that weak and flawed legislation has not only failed to do this, says the campaign, it has allowed the pubcos to thwart and even evict tenants seeking to exercise their rights under the code.

They are also actively moving their estates away from traditional regulated leaseholds and towards new so-called ‘self-employed management’ models to avoid the Pubs Code altogether.

The Campaign for Pubs has written to the Secretary of State for Business and Trade, Jonathan Reynolds MP, urging the government to act to deal with this, and to finally deliver what Parliament and pub tenants were promised in 2014. The Labour party in opposition — including Jonathan Reynolds — supported the introduction of the Pubs Code and the vote for a market rent only (MRO) option.

The MRO option clause was introduced to the House of Commons by Greg Mulholland, then the MP for Leeds North West, who is now the campaign director of the Campaign for Pubs and chair of the British Pub Confederation.

The Pubs Code legislation, including the vital MRO option, was cynically watered down by the majority Conservative government that took control after the 2015 general election, says the campaign.

THE CAMPAIGN FOR PUBS IS CALLING FOR THE FOLLOWING CHANGES: THE FAILING PUBS CODE AND PUBS CODE ADJUDICATOR LEGISLATION MUST BE REFORMED • The law must be changed to introduce a genuine market rent only option. The ability for all pubco tenants to be able to go free-of-tie on an independently assessed market rent after 90 days of requesting it.

• The Pubs Code must be extended to apply to all tenants of all companies with 500 or more pubs, not just tied tenants, to put a stop to the discrimination and abuse of tenants choosing to go free-of-tie.

• The legislation must be strengthened to establish a genuine Pubs Code adjudicator, to properly oversee the sector and stamp out all abusive and unfair practices, with proper powers to adjudicate and a clear and strong brief to ensure fairness and a fair share of risk and reward.

THERE MUST BE WIDER, SIMPLE REFORM OF THE TIE, TO STOP THE ABUSE ALTOGETHER

• The tie — charging above market prices and preventing direct access to products and services — can only possibly ever be justified if the pub rent is commensurately lowered to cover the additional cost of tied prices and restrictions. This means that all tied tenants must have the right to an annual independent rent assessment, in order to ensure that tied rents are at a level that compensates for higher tied prices.

• The tie should only be lawful when operated by breweries who brew their own beer (not under licence) and on their beer only. There is no justification for nonbrewing property companies operating the tie and this, in itself, has been a serious anti-competitive and abusive restraint of trade.

Greg Mulholland, Campaign Director of the Campaign for Pubs and the person who’s MRO clause was voted through in 2014 said: “Ten years ago, after four damning Select Committee reports, a majority of MPs in the House of Commons listened to publicans and campaigners and voted for the right for tenants of the large pubcos in England and Wales, to be able to operate free-of-tie on an independently assessed market rent.

“Yet that all important Market Rent Only option was never delivered and the whole legislation was deliberately and cynically watered down by the Conservative Government following the 2015 election. In reality, the Pubs Code was deliberately set up to fail to achieve the stated objectives, with a weak Adjudicator unable to deal with the fundamental issue, which is the fact that the large pubcos systematically take far more than is fair from a pub’s profits, meaning many tenants can’t make a living despite a decent level of trade.

“Ten years on from the historic MRO vote, the outcome of which was never actually delivered, we are now calling on this Government to act to put matters right”.

“The Labour Party, including Jonathan Reynolds, fully supported the introduction of the Pubs Code and the all-important market rent only option.,” said Victoria MacDonald, a Campaign for Pubs national executive committee member and publican.”

“In the knowledge that the Conservative government deliberately neutered this important legislation, it is now the clear duty for this Labour government to change the law to finally stamp out abuse of the beer tie and the ongoing exploitation of hard-working pub tenants.”

Victoria MacDonald, a Campaign for Pubs National Executive Committee member and publican at the Old Ram, Tivetshall St. Mary’s, Norfolk said: “The Labour Party, including Jonathan Reynolds, fully supported the introduction of the Pubs Code and the all important Market Rent Only option. In the knowledge that the Conservative government deliberately neutered this important legislation, it is now the clear duty for this Labour Government to change the law to finally stamp out abuse of the beer tie and the ongoing exploitation of hard-working pub tenants”.

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Exploring the Richness of Northern Ireland’s Food and Drink Industry I recently had the opportunity to attend an extraordinary event highlighting the vibrant food and drink industry of Northern Ireland, thanks to a wonderful invitation from InvestNI who took me on a delightful and most enjoyable tour of Belfast (which I hope to return to in February)!

Hosted in Bangor, the showcase offered an in-depth look at the creativity and dedication driving the region's culinary success. Alongside attending the showcase, I engaged in immersive experiences, from baking traditional Irish goods at a Belfast cookery school to exploring a globally renowned whiskey distillery. These moments offered an unforgettable glimpse into Northern Ireland's hospitality, innovation, and cultural richness.

A GROWING PLATFORM FOR CULINARY EXCELLENCE What began as a modest initiative to connect local food and drink producers with potential buyers has grown into a significant event. Today, the Northern Ireland Food and Drink Showcase attracts over 100 local suppliers and an equal number of buyers from both domestic and international markets. This annual gathering has become a vital platform, demonstrating the remarkable progress of Northern Ireland's food and drink sector. The event underscores the region’s growing reputation as a culinary hub, offering opportunities for producers to align with global trends and expand their market reach.

A FLOURISHING INDUSTRY ROOTED IN INNOVATION The food and drink sector in Northern Ireland has seen impressive growth, fuelled by a commitment to quality and an innovative mindset. With expertise spanning dairy, meat, bakery, and beverages, the industry reflects both tradition and forward-thinking approaches. Organizations like Invest Northern Ireland (Invest NI) have played a key role in this success, offering businesses resources such as funding, training, and support for expanding into new markets. By collaborating with thousands of businesses, Invest NI helps foster innovation and resilience across the industry.

It was a pleasure to meet with some of CLH News advertisers, premier snack supplier Tayto and premier sausage supplier McWhinney's and at the same time sample an abundance of innovative products!

Northern Irish producers are especially adept at embracing global food trends. For instance, the rise of vegan and allergen-free products has inspired local producers to innovate while maintaining a focus on authenticity. enabled the bakery sector to thrive in competitive markets, supported by initiatives like Invest NI’s funding for product development and skills training.

FLEXIBILITY AS A COMPETITIVE ADVANTAGE One of the defining strengths of Northern Ireland’s food and drink producers is their adaptability. Operating in a tightly knit industry allows for close collaboration with customers and the ability to respond quickly to changing demands. This flexibility, combined with a customer-focused approach, gives local producers a competitive edge, enabling them to excel even in challenging conditions.

Invest NI has been instrumental in fostering this agility by helping businesses adjust to market shifts while preserving their core values. The agency’s emphasis on skill development,

SUPPORTING GROWTH AND SUSTAINABILITY As Northern Ireland’s primary economic development agency, Invest NI provides comprehensive support to businesses in the food and drink sector. From grants and training programs to sustainability initiatives, the agency equips producers with the tools to thrive. Its focus on sustainable practices, such as energy efficiency and waste reduction, reflects a broader commitment to fostering long-term growth in the industry.

A CELEBRATION OF CULTURE AND INNOVATION My journey through Northern Ireland’s food and drink scene was nothing short of inspiring. From mastering traditional recipes to experiencing the vibrant culture of Belfast, it was clear that the region’s culinary identity is deeply rooted in passion and creativity. The Northern Ireland Food and Drink Showcase was more than just an exhibition; it was a testament to the dedication and innovation that define the local industry.

Looking ahead, it’s evident that Northern Ireland’s food and drink sector is poised for even greater success.

With organizations like Invest NI and the unwavering commitment of its producers, the region is set to make an even larger impact on the global stage.

Heineken UK And Department For Transport Team Up For Think! 0% Campaign In Pubs A campaign to remind pub-goers that even a small amount of alcohol can have significant consequences, is being launched in pubs in collaboration between the UK’s leading alcohol free beer, Heineken 0.0 and the government’s longstanding THINK! campaign.

tions and animations showing a driver’s licence disappearing into a pint of beer, with this year’s tagline ‘Drink a little. Risk a lot’, and will run across social media, online video, radio, digital audio, podcasts, billboards near to pubs and bars, and invenue posters and beermats.

Launched by the Future of Roads Minister, Lilian Greenwood, at the Two Bridges pub in London Bridge, the new campaign encourages younger drivers to enjoy 0% options this festive season. HEINEKEN UK’s pub division, Star Pubs, will be distributing 400 kits to pubs which include high visibility point of sale designed to attract attention at the moment of ordering. These include font wobblers, staff tshirts, posters and drip mats.

Future of Roads Minister, Lilian Greenwood, said: “Drink driving ruins lives, but even one or two drinks could cause a young person to lose their licence – restricting their freedom to work or meet up with friends.

THINK!’s major new advertising campaign, which launches today (20 Nov), highlights the potential consequences of drinking even a little before driving, including losing your licence, injuring yourself or others and the knock-on impact on their personal lives.

This follows research highlighting that 50% of THINK!’s target audience go out intending to be sensible but then get carried away. The campaign features illustra-

“This is a welcome campaign from THINK!, using everyday names such as Heineken, to remind drivers of 0.0% options before they buy an alcoholic drink.”

James Crampton, Corporate Affairs Director at HEINEKEN UK said: “When you are driving, Heineken 0.0 is the ideal alternative to your alcoholic drink. People can still be part of the round, with a pint or bottle in hand, and importantly be safe to drive – for themselves, their passengers, and other road users. We are delighted to partner with THINK! and use the power of our brand to bring the message to millions more pub-goers to make them stop and think that when you drive, never drink.”

1-In-3 Customer With Allergens Have Been Put At Risk New research looking at how the hospitality industry handles customers with allergens and intolerances has found that 1-in-3 customers have been given incorrect information regarding allergens, or served food that contained items that they are allergic to when dining out.

The new whitepaper from Insight Consultancy KAM and hospitality software provider Polaris Elements, found that more than half of these consumers would not go back to a venue where this had happened to them, indicating that the trust will have gone.

Having a food allergy or intolerances means consumers are more likely to do their homework before visiting a venue. Around 60% of people research menus and allergen details online before visiting, typically preferring the venue’s own website (71%). Yet, only 31% of operators display detailed allergen information online.

This mismatch matters – if allergen information isn’t easy to find, 40% of customers say they’re unlikely to visit, which could mean lost business for those who don’t display it, and potential new business for those who do.

received incorrect information, which affects trust. Around 71% of operators still handle allergen updates manually, a process that’s time-consuming and error-prone, highlighting the need for systems that keep information up to date without relying on manual updates.

The research highlights that consumers need and want to access allergen information in an easy-to-understand format, or within a conversation with the staff. Their favoured method of receiving this information is via an allergen specific menu. It’s vital therefore that any printed / digital information is always kept up-to-date, and the staff training and communication to the front-line staff is at the forefront of any menu, dish or ingredient changes.

4-in-5 operators say that the responsibility is placed on their staff ‘to a great extent’ to ensure customers are given correct information and nearly all are confident their staff can appropriately deal with allergen requests from consumers. Operators are therefore very reliant on the accuracy of ingredient level information to update written sources and train their team correctly.

Jo Lynch, Account Director, KAM: “There is a clear disconnect here between what access customers want to allergen information and what operators are currently delivering. A disconnect which has the potential to significantly impact venue choice for those with allergies or intolerances. Operators need to be even more open and transparent about their menus, food items and allergen / ingredient information. The danger is very real, both in terms of your customers health, but also in terms of the future health of your business.”

Jo Lynch, Account Director, KAM: “Consumers want to feel safe when eating out, and the research also showed that 43% of operators say they are asked every day for allergen information in their venue. This shows the scale of what consumers and operators are facing every single day, and with a potential future extension of the allergen laws in the UK, this will be an ongoing, although necessary burden to the operator, to keep their customers safe.

The good news is dining out is still popular among people with food allergies or intolerances – 66% eat out at least weekly, and 77% have tried a new place in the past three months. However, half of these customers tend to stick with familiar spots to avoid the hassle of asking about allergens, with 1 in 5 saying they feel awkward raising the issue. Many would rather rely on clear information available upfront than ask at all with the top reason for not asking staff being “I don’t want to make a fuss.”

Operators have a huge responsibility to meet, and anything they can do to ensure that managing, maintaining and communicating changes to everything from an individual ingredient to a dish to a full menu, would be welcomed.”

Despite the fact that 93% of venues provide formal allergen training, nearly one-third of customers have

The full white paper – Managing Food Allergens and Intolerances in Hospitality – delves into consumer and operator insights, shedding light on how your venue can become a leader in allergen safety and customer experience and is available to download for free here. (https://info.polaris-elements.co.uk/kam)

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Restaurant, Pub And Bar Groups’ Sales Flatten In October As Cost Pressures Mount Britain’s top managed hospitality groups achieved year-on-year sales growth of just 0.6% in October 2024, the latest edition of the CGA RSM Hospitality Business Tracker shows.

It marks the fourth month of below-inflation like-for-like growth in a row, and means the Tracker is now at its lowest point since April. The flattening of sales reflects fragile consumer confidence amid ongoing cost increases, as well as poor weather for much of October. Weak growth raises concerns for trading over the crucial Christmas period, and adds to new pressures on hospitality’s tax burden set out in the government’s recent Budget.

October’s figures are mitigated to some extent by Halloween, which usually boosts trading but fell on a Thursday this year. Many celebrations will therefore have taken place over the following weekend, and Tracker data from early November shows they have contributed to a bright start to the month for pubs and bars in particular.

The Tracker—produced by CGA by NIQ in partnership with RSM

UK—shows total sales growth in October—including new venues opened during the last 12 months—was slightly better at 2.4%. Managed pubs achieved like-for-like growth of 1.5%, but it was a challenging month for restaurants, where sales were clipped by 0.1%.

little encouragement on spending. It is going to be a make-or-break Christmas for some operators, and while underlying demand for hospitality remains good, trading conditions are likely to remain very difficult well into 2025.”

Elsewhere in the hospitality sector, bars saw sales fall 4.2% below the levels of October 2023. On-the-go groups performed best of the major segments with 4.3% growth—possibly the result of some consumers trading down their spending from meals out.

Saxon Moseley, head of leisure and hospitality at RSM UK: “October’s disappointing results shows the industry essentially stalled last month, with poor weather and concerns about potential tax rises in the Autumn Budget putting consumers off from venturing out. In hindsight, many of those fears were misplaced, as the budget did not directly increase taxes on consumers.

For the third month in a row, growth in London lagged the rest of the country. Managed groups’ sales inside the M25 were down by 0.1% yearon-year, while venues further afield achieved 0.9% growth Karl Chessell, director – hospitality operators and food, EMEA at CGA

by NIQ, said: “It’s clearly been a tough autumn for many restaurants, pubs and bars, and real-terms growth remains elusive. Conditions haven’t been helped by the Budget, which is imposing significant new costs on businesses via National Insurance contributions while giving consumers

However, the proposed fiscal changes are expected to have a severe impact on the hospitality industry, with increases in National Minimum Wage, employers’ NIC and business rates all set to reduce margins and push some businesses into the red. Looking ahead, operators will have little choice but to raise prices, although without a significant boost in consumer confidence, there is little guarantee this will translate into positive like-for-like sales.”

Hospitality Action Launches 2024 Winter Auction With Unforgettable Experiences On Offer providing financial and mental health support to hospitality professionals in need. This winter, many employees in the sector are facing precarious circumstances due to the rising cost of living, with the majority who contact the charity for help citing debt as the biggest trigger of anxiety leading to feelings of hopelessness and mental health issues.

This winter, give the gift of a memorable experience while supporting a vital cause, as industry charity Hospitality Action launches its much-loved 2024 Winter Online Auction, in association with payment solutions company, Square.

From 18 November to 2 December, bidding will open for more than 49 fantastic lots that make perfect Christmas presents for loved ones—or a treat for yourself. From exclusive dining experiences at some of the nation’s finest restaurants to luxury overnight stays and indulgent spa breaks, there is something for everyone.

Mark Lewis, Chief Executive of Hospitality Action said: “With the festive season upon us, we’re reminded of the importance of supporting those who make our experiences in hospitality special. For many it’s a time of joy and excitement but equally, it also represents the very real strain of additional financial pressures for many others, such as being forced to make the hard choice between heating and eating. The Winter Online Auction is a wonderful opportunity to bid on some incredible hospitality experiences, while helping our colleagues in the industry who are struggling with day-to-day life, particularly in the challenging winter months.”

Star lots include: • A celebratory seven-course tasting menu for six at The Ritz Restaurant • An overnight stay and cocktails for two at The Savoy Hotel, London • An overnight spa stay for two at The Swan at Lavenham Hotel & Spa, Suffolk with prosecco, dinner and couples massage • An overnight stay for two at The Beaumont with dinner, breakfast and massages Additionally, the auction features an exciting £10 raffle, with a chance to win afternoon tea for two at The Prince Akatoki London.

All funds raised will go directly to Hospitality Action, the leading hospitality industry charity dedicated to

Help Hospitality Action make a difference this festive season. Bid generously, and let’s support those who support us.

The Winter Auction opens at 10 am, Monday 18 November and closes at 2 pm, Monday 2 December. Click here to browse and bid on these incredible prizes: https://app.galabid.com/winterauction2024/items For more information about Hospitality Action and how individuals and businesses can get involved, please visit www.hospitalityaction.org.uk or email fundraising@hospitalityaction.org.uk

York Ranks Highest For Visitor Spending Out Of UK Towns And Cities, With Visitors Accounting For £1 In Every £3 Spent Out of the most-visited cities in the United Kingdom, York leads at attracting visitor spending with one in every £3 spent by visitors from elsewhere, according to Centre for Cities’ analysis of visitors’ contribution to local economies in the UK’s 63 largest cities and towns.

visits.

gle visit.

Centre for Cities’ reveals what visitors are spending money on in cities and towns in the UK in its report, ‘Spending time: the role of the visitor economy in UK cities’.

And, though London ranks top for the quantity of spending by overnight visitors, Blackpool ranks highest in proportion to its size. York, Edinburgh, Brighton and Bournemouth make up the top five.

The study sets out how visitors help places sustain a greater variety of local businesses and experiences in the most-visited destinations.

The introduction of short-term let registration, confirmed by the Department for Digital, Culture, Media and Sport in February 2024, would help cities better understand the demand visitors place on accommodation in popular destinations and find out whether the supply of overnight accommodation is appropriate.

Data also show that, with an average of £100 spent per person, overnight stays are more than twice as lucrative as day trips (£42 on average). Across the top ten destinations for overnight city breaks in the UK, an average of one in every £5 of in-person spending comes from visitors.

For example, in York, where more than half of local spending on food and drink businesses is from visitors, spending data identify over 700 separate food and drink establishments in the city, or 3.5 per 1,000 residents. This suggests visitor spending is helping to sustain a greater variety of dining options than in similar-sized places with fewer visitors such as Swindon, with 2.2 establishments per 1,000 residents.

Andrew Carter, Chief Executive of Centre for Cities, said: “It’s hard to imagine Edinburgh without its unique restaurants and cafes or Blackpool without its Pleasure Beach. The extra revenues that visitors bring in makes life in these places richer, livelier and more enjoyable for residents too, by sustaining a wider variety of local amenities than they could do on their own.

Outside the top ten destinations, there are 11 further places where visitors make an outsized contribution to local economies. On average, visitors to these places account for one in every £7 spent on the high streets – equal to the national average.

“In raw numbers, there are only a few places where visitors taking a city break make up a considerable share of total spending. For these places, the next step is to understand the potential to tap into demand for overnight stays so that they can encourage people to spend more while only making one journey.

Places like Edinburgh and Blackpool are pulling in significantly more visitor spending than other cities their size, each taking a similar share of the UK’s total overnight domestic visitor spending to Glasgow – more than four times Blackpool’s size and roughly twice the size of Edinburgh.

However, official data on short-term lets and spending data from a limited sample of international visitors indicate international visits are concentrated in only a few places. This suggests that local partners in the top ten places should work with national organisations like Visit Britain to see how they can expand their visitor economy through international

Centre for Cities says these 11 places – including Exeter, Norwich and Glasgow – could do more to take advantage of visits to their city, for example by finding out what the constraints are on converting day trips into overnight stays that give visitors the chance to spend more in a sin-

“While the desire to build stronger visitor economies in other places is understandable, they must balance the resources required to do this against dealing with other challenges their economies face.”

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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

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

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.

The Wykeham Arms in Winchester is Fuller’s Pub of the Year winners for each category and the overall Griffin Trophy winner. There are four categories in the Griffin Trophy – Best City Pub; Best Town/Local Pub; Best Country/Village Pub; and Best Hotel/Inn.

Fuller, Smith & Turner has announced that The Wykeham Arms in Winchester is the 2024 winner of its Pub of the Year competition – The Griffin Trophy. The competition is open to all Fuller’s 185 Managed Pubs and Hotels and 153 Tenanted Inns and sees the winner take home the coveted Griffin Trophy.

Michael Turner, Fuller’s Chairman, said: “Jon and The Wykeham Arms are no strangers to the Griffin Trophy – having been finalists a few times over the years. It is difficult to keep pushing the quality forward each year, particularly after 15 years in the same site, but Jon has done just that in every aspect of the business.

The Wykeham Arms, managed by Jon Howard, is a stunning 18th century pub between Winchester Cathedral and Winchester College.

Popular with locals and tourists alike, The Wykeham Arms is a bustling hub that offers comfortable respite for those exploring the surrounding area.

The pub’s menu has been crafted by Head Chef Luke Emmess who won the Chef of the Year competition in 2019 and the Under 25s category of the same competition in 2016. For 13 years in a row, The Wykeham Arms has been awarded two AA Rosettes for culinary excellence.

The pub also supports two local charities with sales of its famous Wyk Pie. For every pie sold, the pub donates 25p to the Winchester Cathedral Fund, which contributes to its ongoing restoration, and 25p to Play to the Crowd – a local arts and education charity.

This year’s Griffin Trophy saw 11 pubs reach the final. The finalists were visited by a judging panel – Fuller’s Chairman Michael Turner, Chief Executive Simon Emeny, and Marketing Director Sam Bourke – who selected

Congratulations to Jon and the team – this is a well-deserved win for a truly exceptional pub.”

Jon Howard, General Manager of The Wykeham Arms, said: “I’m over the moon to have won the Griffin Trophy. We’ve been in the final before and won our category more than once – but to win the overall trophy is a real honour. I can’t wait to see that shiny trophy behind the bar at The Wykeham. A big thank you to my whole team – this is a great reflection of their hard work – and I’m looking forward to showing off the Griffin Trophy to all my customers from global tourists to the College masters.”

The Wykeham Arms is also the winner of its category – Best Hotel/Inn. The Coach & Horses in Soho was named the Best City Pub, Best Town/Local Pub went to The Holly Bush in Hampstead and the Best Country/Village Pub was awarded to The Berkeley Arms in Chichester.

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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CLH DIGITAL

Issue 239

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 239

CLH DIGITAL

29

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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CLH DIGITAL

Issue 239

Bar and Cellar Equipment

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

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

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

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

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

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

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

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

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

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

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

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

7. Health & Safety

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

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

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

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

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

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

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

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

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

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

4. Stock Control and Rotation

REPUTATION, SALES, AND PROFITS

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

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

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

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

5. Beer Line Cleaning

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

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

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

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

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

1. Delivery and Storage

6. Glassware

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

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

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

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

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

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

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

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

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

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

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

Say goodbye to gas cylinders and hello to CarboStore™.

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

Universal Dispense Systems

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

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

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

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

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

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

Festive Ordering

Issue 239

CLH DIGITAL

33

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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CLH DIGITAL

Issue 239

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 239

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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Issue 239

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 40

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Issue 239

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.

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CLH DIGITAL

Issue 239

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

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Issue 239

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

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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

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CLH DIGITAL

Issue 239

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 239

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 239

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

50

CLH DIGITAL

Issue 239

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

Issue 239

CLH DIGITAL

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK/QUICK DELIVERY chairs to 14 INDOOR ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use and now a full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com / email;terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

51

52

CLH DIGITAL

Issue 239

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

Issue 239

CLH DIGITAL

53

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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