CLH Digital - Issue #240

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 240

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Home Buyers Put Pubs at The Top of Their Must Haves When House Hunting

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New research shows over half of Brits (52%) believe that having a ‘good local pub’ is a top priority when looking for a new home.

Overall, over a third (39%) prioritised having a ‘good local pub’ nearby - beating local schools (30%), places of worship (15%) and even the gym (18%).

According to data commissioned by the Long Live the Local campaign, buyers and renters are factoring a local pub into their decision-making when choosing a place to live.

These community hubs not only serve existing residents but also drive interest in local areas. Nearly three-quarters (74%) of Brits view pubs as a staple of vibrant communities and 42% check out house prices in the area after visiting a good local.

When prioritising local amenities, nearly a quarter of respondents put the pub in first place (23%), the poll found.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 240

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE GREAT BRITISH PUB: A PRIORITY FOR HOMEBUYERS AND RENTERS

especially those from deprived backgrounds or lacking certain skills. For many, it’s the first step on the ladder to a successful career.

In a world that often feels weighed down by doom and gloom, the news that the great British pub is a “top priority” for house hunters is a welcome breath of fresh air. Surprised? No, me neither. And isn’t it wonderful news?

However, these opportunities are at risk. Chancellor Rachel Reeves’s recent budget, described by some as catastrophic for the sector, threatens to stifle this vital industry.

While I remain apolitical, the strain on the current administration is becoming increasingly evident. From the closure of a major car factory in Luton to a minister’s resignation for “misleading police,” the cracks are showing. As Harold Wilson once said, “A week is a long time in politics,” and Q1 of 2025 promises to be particularly tumultuous. Perhaps we’ll even see a new Chancellor—you heard it here first!

As highlighted in our front-page article, research commissioned by the Long Live the Local campaign reveals that prospective buyers and renters are increasingly factoring in the presence of a good local pub when deciding where to live. Nearly a quarter of respondents (23%) placed the pub at the top of their priority list when considering local amenities, while over a third (39%) said having a good local nearby was crucial.

This even surpasses traditionally significant factors like local schools (30%), gyms (18%), and places of worship (15%).

EDITOR

Peter Adams

In other industry news, the UK restaurant market is projected to grow by 1.3% in 2024, reaching a value of £19 billion. While this growth lags behind inflation and the broader eating-out market (forecast to expand by 2.6%), it’s a sign of resilience. The The significance of this cannot be overstated. Pubs are more than just places to Lumina Intelligence Restaurant Market Report highlights significant challenges, includgrab a pint; they are vibrant community hubs that bring people together. Nearly ing rising costs, expensive debt, and a tough business environment, particularly for three-quarters (74%) of Brits view pubs as essential to a thriving community, and 42% independents. Nonetheless, growth is growth, and given the current climate, even admitted to checking house prices in an area after experiencing the warmth and small gains are worth celebrating. atmosphere of a good local. That sense of community and connection is irreplaceable, The return of weekend social dining occasions presents a clear opportunity for and in an increasingly digital world, it’s a reminder of the importance of shared, physioperators.

Consumers are trading up from retail and pubs to restaurants for weekcal spaces. end lunches, offering a chance to boost transaction values. As we approach the festive I can personally vouch for this. Followers on our X (formerly Twitter) feed will season, we look forward to sharing insights and guidance on how operators can seize know that I am an avid Liverpool FC fan. While I subscribe to a sports channel for these opportunities.

European games, I chose to watch one of the biggest matches of the season in a local So, let’s raise a glass to the great British pub and the resilient hospitality sector. In sports pub here in Bournemouth. Why? Atmosphere. There’s simply no substitute for these challenging times, they remind us of the importance of community, opportunity, the communal experience of cheering alongside fellow fans. It’s second only to being and the simple joy of coming together. at the game itself.

Beyond their community value, pubs have a significant economic impact. They add approximately £100,000 to their local economies and employ over 600,000 people, nearly half of whom are under 25. I’ve often said—and my own experiences bear this out—that the hospitality sector offers tremendous opportunities for young people,

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

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 240

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Home Buyers Put Pubs At The Top Of Their Must Haves When House Hunting (CONTINUED FROM FRONT COVER)

businesses to thrive.”

When evaluating a new neighbourhood, prospective homeowners and renters reveal their top investigation tactics, with nearly half (43%) visiting the local pub to get a feel for the area’s atmosphere.

LOCALS THRIVE

HEART OF UK CULTURE A local pub, says Long live the local adds £100,000 to the local economy, creates jobs, acts as a social hub.

85% of pubs are based in community and rural areas, bringing jobs to parts of the UK that need them most.

They employ over 600,000 people, of which 43% are under 25 and countless people’s first job was in the local pub. Whether eventually becoming a comedian, a physicist, a publican or even an MP, experience working in a pub sets people up for greatness.

Scott Blenkhorn, publican at The Bridge House in Penge, said: “Twenty years ago, I took a chance on this pub, and today it’s a neighbourhood gem. Estate agents now bring buyers through our doors, house prices have soared, and we’ve created something truly special. With a garden offering flat-dwellers a green retreat and a thriving fringe theatre upstairs drawing culture lovers from across London, The Bridge House is more than just a business—it’s the heart of a community. I’ve always believed every great neighbourhood deserves a great pub, and we’ve built exactly that: a place where locals truly thrive.”

SOCIAL HUBS

They are also at the heart of the UK’s culture, many of our most famous musicians began their journeys in pub open mics; one of the most notable started out in small Surrey pubs and is today playing stadiums around the world. Open mics are also home to comedians, whether taking their first steps or established names trying new material, and theatre pubs put on amateur and professional shows up and down the country.

Rebecca Peach, Director of online estate agent I Am the Agent, said: “When selling or renting a property, the feel of the local area is almost as important as the home itself. Placemaking is incredibly important, with house hunters eager to live within vibrant neighbourhoods that have a wealth of community assets - like a good local pub - on their doorstep.

KEY CRITERIA

“From our experience, these social hubs are an essential part of the community, so it’s important that they’re protected so local areas can continue to grow and thrive across the UK.”

Lisa Barry, publican at the Rose and Crown in Plymouth, said: “We regularly have house hunters pop in for a pint to get a feel for the area. Local pubs are the perfect way to learn more about the neighbourhood as they’re often filled with residents who consider us as an extension of their own home.

“With people working outside the office, or living with flatmates, we are the nation’s living room, so it’s no surprise that pubs are a key criteria for people looking for a new home.”

With over half of Brits (53%) saying that local pubs help them feel less lonely and isolated, data shows that closures have negatively impacted the mental health of almost three-quarters of the public (74%).

“SUPPORT OUR PUBS” Emma McClarkin, CEO of the British Beer and Pub Association, which runs the Long Live the Local campaign, said: “A good local is understandably at the top of many people’s wish lists when house hunting. They also are a sign of real social value in their communities and good pubs offer so much more than a quality pint.

MOUNTING CHALLENGES Despite their importance, the industry continues to face mounting challenges with 500 pub closures in 2023, and another 500 expected in 2024.

Earlier this month UKHospitality urged the Government to look again at the £3.4bn in costs due to hit hospitality in April.

Kate Nicholls, Chief Executive of UKHospitality, said: “How the Government approaches the economy and consumer confidence going forwards, in both its policy and its language, will matter enormously.”

“Its policy to inflict £3.4 billion in costs on hospitality businesses in April is already having a negative impact on decision-making on investment and jobs, which will no doubt stifle economic growth once again.”

“It’s a place to meet new neighbours and friends, catch up on all the local news, and tuck into some delicious pub grub when you can’t face the washing up.

“Hospitality has proven time and again that it can be an engine for growth, and was forecast to grow 6% year-on-year. That potential is still there, if the Government rethinks its changes to employer NICs and takes a high street-first approach to growth.

“So when you’ve finally got the keys to your new home there is even more reason to support your pub by joining the Long Live The Local campaign which calls on the Government to support our pubs, recognising the significant economic and social value they have.

“Hospitality is disproportionately hit by these changes, as a significant employer of part-time staff, and we’d urge the Government to either create a new employer NICs band for lower earners or implement an exemption for lower band taxpayers working fewer than 20 hours per week.”=

“Pubs are vital to the lifeblood of our communities and the last thing any new mover wants to see is their local close their doors. We stand ready to help the Government deliver the full support that’s needed for

“Either of those measures would soften the blow for businesses and target support for part-time and lower paid workers.”

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Revitalising High Streets: A Collaborative Approach to Building Thriving Communities 4

CLH DIGITAL

Issue 240

By Katherine Croom, Managing Director of Sorbon Estates, the commercial arm of the Shanly Group (www.sorbonestates.com) for hospitality and leisure.

EXPERIENCES MATTER

The success of this kind of placemaking is not just about aesthetics. It’s about ensuring that spaces work for businesses and visitors alike, fostering a sense of belonging and encouraging people to linger and explore.

As consumer habits evolve, it’s clear that experiences are now a driving factor in drawing people to high streets. Events such as food festivals, markets, and seasonal celebrations can create excitement and encourage visitors to engage with town centres in new ways.

GETTING THE TENANT MIX RIGHT For high streets to thrive, the mix of businesses must align with the needs of the community. A balance of national chains and independent businesses can ensure that visitors have both the familiarity of wellknown brands and the unique offerings of local operators.

In Maidenhead, the focus has been on food and drink businesses, positioning the area as a social destination. In contrast, Marlow’s high street, which is more established, requires a different approach. The priority here is to ensure a diverse mix of businesses that reflect the town’s character and serve its affluent local population.

The high street has long been at the heart of British towns and cities, but in recent years, its survival has come under significant pressure. The rise of online shopping, evolving consumer behaviour, and the impact of the pandemic have left many town centres struggling to remain relevant.

For the hospitality sector, these challenges are compounded by operational pressures, including rising costs and labour shortages. The question is no longer if high streets must change, but how they can evolve to thrive in the modern era.

One powerful solution lies in placemaking—the art of creating spaces that foster a sense of community and connection, which can be a key strategy in addressing these issues. Thoughtful urban design and careful planning can turn underused areas into vibrant destinations which attract both locals and visitors.

In Maidenhead, placemaking is reshaping the town’s future. Previously overlooked, the Waterside Quarter area was reimagined as a destination

Repurposing vacant spaces has also been crucial. Empty bank branches, for example, have been transformed, providing opportunities for boutique dining, retail, or creative enterprises which add variety and interest to the high street.

LANDLORDS AS PARTNERS The relationship between landlords and tenants has become increasingly important in tackling high street challenges. Landlords who work closely with their tenants to understand their needs and provide support can help create a collaborative environment where businesses thrive.

This might involve offering flexible leases, supporting marketing efforts, or hosting community events that bring people into the area. Investment in properties is also key. Well-maintained, attractive buildings not only benefit individual tenants but elevate the overall appeal of the high street.

In Maidenhead, these experiences have been complemented by thoughtful urban design. The inclusion of outdoor seating and attractive landscaping has created a welcoming atmosphere where people want to spend time. This, in turn, benefits local businesses, creating a ripple effect throughout the economy.

THE ROLE OF MIXED-USE DEVELOPMENTS The most successful high streets today are those that combine retail, hospitality and leisure with residential spaces. Mixed-use developments bring people into town centres to live, work and socialise, sustaining a steady flow of visitors throughout the day.

A COLLABORATIVE PATH FORWARD The challenges facing high streets are complex, but collaboration offers a way forward. By working together, local councils, landlords, businesses, and community organisations can create vibrant, sustainable spaces that meet the needs of modern consumers.

In towns like Maidenhead and Marlow, this collaborative approach is already bearing fruit. Whether through transformative placemaking, careful curation of tenants, or active engagement with the community, these efforts demonstrate that high streets can not only survive but thrive.

High streets remain a vital part of local life, providing spaces for connection, commerce, and culture. Whilst not dismissing the challenges, the opportunity to rethink and revitalise these spaces offers a hopeful vision for the future. Through thoughtful planning and collective action, high streets can once again become thriving centres of community life.

Take A Look Inside New Waterlooville Pub Following £320,000 Makeover The Woodman on London Road in Waterlooville reopened on Friday 15th November following a major investment of £320,000. The pub is part of Proper Pubs – the award-winning community wet-led operator division of Admiral Taverns – which has more than 200 pubs across England, Scotland and Wales.

Emma Broomfield, Operator of The Woodman said: “The Woodman looks absolutely fantastic and I am really excited to continue showing its brand-new look to the community along with everything that it has to offer!

“Thanks to the refurbishment, the pub now boasts a dedicated games area complete with its own bar, a pool table and television screens as well as brand new lighting and signage outside to greet visitors. We’ve also made significant upgrades to the garden – including installing a glass pergola, festoon lighting, heaters and even an outdoor television – so that it can be used all year round!”

Going forward, Emma hopes to introduce frequent fundraising events in aid of causes close to both her and the community’s hearts. Initially, she is looking to work alongside Sophie’s Legacy, a charity dedicated to

supporting the families of children who are undergoing hospital treatment as well as Rowan’s Hospice – a local hospice just a stone’s throw away from The Woodman.

Emma added: “I want to take this opportunity to thank everyone at Proper Pubs for all the help they’ve provided to bring the vision to life, as well as my incredible team and the community for their ongoing support. I can’t wait to bring the pub back to the heart of the community for all to enjoy!”

Matthew Gurney, Operations Director for Proper Pubs, said: “The Woodman looks amazing and I am very proud of the hard work that the whole team has put in to making sure that the pub was ready to welcome back its customers. I would like to wish Emma and the whole team the very best of luck in their endeavours to cement The Woodman as the go-to community social hub.”

This year, operators across Proper Pubs’ estate are collecting as many advent calendars as possible to donate to local charities and communities in need as well as asking their customers to write Christmas Cards to those experiencing loneliness this Christmas.

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Government Unveils £240m Get Britain Working Plan Issue 240

Work and pensions secretary Liz Kendall today unveiled a series of sweeping reforms as part of the government’s effort to achieve an 80 per cent employment rate.

The £240m initiative, detailed in the Get Britain Working white paper, includes plans to reform Jobcentres, widen access to work and learning opportunities for young people, and review the role of employers in making work accessible for people with disabilities and health conditions.

It comes as stark figures show almost one and a half million people are unemployed, over nine million people are inactive, a record 2.8 million people are out of work due to long-term sickness. Young people have also been left behind with one in eight young people not in education, employment or training, and nine million adults lack the essential skills they need to get on in work.

The UK is also the only major economy that has seen its employment rate fall over the last five years, which has been largely driven by a significant rise in the number of people out of work due to long-term ill health with an outdated employment support system which is ill equipped to respond to this growing challenge.

This White Paper sets out a fundamentally different approach to the employment support system – backed by £240 million of investment – to target and tackle the root causes of unemployment and inactivity, and better join up health skills and employment support based on the unique needs of local communities.

That includes tackling ill health as the biggest driver of inactivity by fixing the NHS. This includes deploying extra staff to cut waiting lists in areas of high inactivity, expanding access to mental health support, as well as a greater focus on prevention to stop people becoming ill in the first place.

The outdated Jobcentre system will also be transformed into a new national jobs and careers service, focused on people’s skills and careers instead of just monitoring and managing benefit claims. Mayors and councils will be empowered to join up local work, health and skills support in ways that meet the specific needs of their local areas.

The government is also delivering a new Youth Guarantee so every young person has access to education or training to help them find a job and transforming the Apprenticeship Levy in England into a more flexible Growth and Skills Levy backed by £40 million to expand opportunities for young people to develop skills and get into work.

An independent review will also be launched into how employers can be better supported to employ people with disabilities health conditions, and to keep them in the workplace, ensuring that more people can benefit from a sense of dignity, purpose and financial independence.

CLH DIGITAL

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Prime Minister Keir Starmer said: “From the broken NHS, flatlining economy, and the millions of people left unemployed and trapped in an inactivity spiral – this government inherited a country that simply isn’t working.

But today we’ve set out a plan to fix this. A plan that tackles the biggest drivers of unemployment and inactivity and gives young people their future back through real, meaningful change instead of empty rhetoric and sticking plaster politics.”

“We’re overhauling jobcentres to make them fit for the modern age.

We’re giving young people the skills and opportunities they need to prepare them for the jobs of the future. We’re fixing the NHS so people get the treatment and mental health support they desperately need to be able to get back to work. We’re working with businesses and employers to better support people with disabilities and health conditions to stay and progress in work, and it doesn’t stop there.”

“Our reforms put an end to the culture of blaming and shaming people who for too long haven’t been getting the support they need to get back to work. Helping people into decent, well-paid jobs and giving our children and young people the best start in life – that’s our plan to put more money in people’s pockets, unlock growth and make people better off.”

Kate Nicholls, CEO of UKHospitality, said: “Hospitality is proud to offer jobs for everyone – from working parents and students, to people with disabilities or those looking to re-enter the workforce.”

“Many of the proposals in this white paper can benefit hospitality and further that work. The focus on young people, through the Youth Guarantee, is positive, particularly as hospitality gives so many people their first job and a path to progress from bar to board.

“The commitment to overhaul the Jobcentre system is also encouraging. That work must focus on the employment requirements of local businesses if it is to fully to benefit those communities.”

“The transformation of the Apprenticeship Levy is a long-standing priority for hospitality and much needed.

We now need to see a clear timetable for reform and that all relevant sectors are included in the testing of Foundation Apprenticeships.”

“Hospitality can help the Government achieve its aim of getting those economically inactive back into employment and I would urge them to permanently roll out our skills pilot to accelerate this. That pilot was extremely successful, generating an 85% completion rate with 80% of people now employed in hospitality.”

“While this white paper is largely positive, the elephant in the room is the detrimental impact the changes to employer National Insurance Contributions will have to employment in the sector. We need to see that urgently addressed with action to mitigate the impact on team members working lower hours.”

The Employment Rights Bill: How Will it Impact Hospitality?

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CLH DIGITAL

Issue 240

By Carl Atkinson, Employment Partner at gunnercooke (www.gunnercooke.com) The new Government faces challenges in delivering on promises made in opposition and during the election. Promises of fiscal reform and sweeping changes to Employment Law may have appealed to voters but they could be difficult to fulfil.

The British Retail Consortium recently warned the Chancellor that the impact of budget increases to National Living wage and Employers’ National Insurance contributions would be increases in prices and job cuts. The Hospitality sector may face further cost challenges resulting from new employment rights contained in the Employment Rights Bill 2024 which sets out plans for wide ranging changes to UK employment law.

The bill contains ambitious proposals for changes to UK employment practices but much of the detail of how the new law will be implemented is unclear pending parliamentary debate and public consultation. The most significant changes impacting the hospitality sector are likely to be the right to protection against unfair dismissal for employees from day one of their employment and a right to guaranteed hours.

DAY 1 PROTECTION AGAINST UNFAIR DISMISSAL For many years employees were required to work for a period of 2 years before they qualified protection against unfair dismissal. This permitted maximum flexibility for businesses to restructure or fast track the departure of new employees who did not meet expectations.

The new legislation will repeal the 2-year qualification period and employees will be protected against unfair dismissal from the first day of employment. Employers must ensure that every dismissal is technically “fair” or

risk facing an expensive and time-consuming Employment Tribunal claim. This risk will result in more emphasis on following recognised policies and procedures prior to terminating employment and prevent on the spot/heat of the moment dismissals.

These legal changes will have a significant impact on the way that businesses manage staff and inevitably increase time spent on HR issues. However, in guidance issued to accompany the Bill it is suggested that Government will consult on the concept of a “statutory probationary period” (possibly for the first 9 months of employment), during which a “lighter touch and less onerous process” would apply. The outcome of this consultation will be significant because this has the potential to water down the impact of the day 1 rights and allow employers some time to decide whether a new employee can make the grade.

ZERO HOURS/GUARANTEED HOURS The Government has said that it is committed to ending Zero-hour contracts, but the new legislation does not implement a ban. Instead, there is a new obligation to offer guaranteed hours to “qualifying workers” (who will be able to reject the offer). Further details of this proposal are awaiting following consultation, but the intention will be to require an offer of the hours actually worked over the preceding “reference period”. The Hospitality sector will have the opportunity to engage in the consultation process and until that process is complete, the details of the scheme are vague. It appears that Zero hours contracts will remain an option for those employees who wish to work on that basis, and this may cover many casual/student workers who are employed in the sector.

Further provisions in the Bill will give employees the right to reasonable notice of a change in shift as well as a right to payment for a shift which is cancelled, moved or curtailed at short notice. Following consultation, it will become clear what minimum period of notice would be required to be “reasonable”.

UK Hospitality have already informed the UK Government that these changes will come at a cost and a better understanding of the level of additional expense will be clearer when the consultation process is complete and further Regulations are issued which set out the details of how the changes will be implemented.

Hydes £3.6M Wirral Pub Receives Prestigious Building Award North West brewery and pub retailer Hydes is celebrating after its newest pub dining venue, The Harry Beswick, in Heswall, received a prestigious accolade in recognition of its preservation and restoration of the historic building.

The Harry Beswick has been awarded the Heswall Society Outstanding Building Award and presented with a commemorative plaque. The award recognises the brewery’s commitment to preserving and revitalising a historic building that has been an integral part of Heswall for generations.

The former site of Heswall Police Station, The Harry Beswick is named after its local architect known for his Edwardian designs of public buildings. The award celebrates outstanding achievements in sensitive architectural design and preservation of heritage sites in the Heswall area.

Located in the heart of Heswall, The Harry Beswick was built incorporating local stone that was once common in the construction of buildings on the Wirral. Originally built in 1911, the building has long been a much-loved local landmark. Through meticulous renovation efforts, Hydes Brewery has succeeded in not only preserving the building’s architectural integrity but also enhancing its appeal and functionality for modern-day patrons.

The Salford-based brewer originally acquired the landmark building on Telegraph Road in 2022 for £1.3million.

Unused for over a decade, Hydes spent over six months transforming the town’s former police station, investing a further £2.3 million into developing the premium pub dining venue. It opened for the first time

on 4 November last year and has just celebrated its first anniversary.

Dr Steve Anderson, Chair of the Heswall Society said: “The Harry Beswick is a shining example of how heritage sites can evolve to meet contemporary needs while respecting their original features. This award serves as a reminder of the importance of safeguarding historic structures and encouraging their transformation into vibrant spaces that continue to serve the community. By valuing and preserving history, projects like this inspire future generations to engage with and cherish the architectural heritage around them.”

Roy Wilson, general manager of The Harry Beswick, added: “We’re delighted to have been presented with this award. We have worked hard to establish a strong relationship with the local community since we opened last November and this continues to go from strength to strength. Becoming an integral part of the local community is of great importance to us.

“The Harry Beswick was Hydes’ first property acquisition since 2018 and its first new establishment to open in five years. The response from customers and the local community has been tremendous and we look forward to building on the success of our first year in Heswall.”

Managing director of Hydes Brewery, Adam Mayers, said: “The Harry Beswick was our first new opening for five years and it has most definitely been worth the wait and the investment. We set out to deliver a memorable experience for customers with a quality, contemporary design and feel that is aligned to its former life as a police station, combined with a premium dining and drinking offering. To receive this accolade for our work with the building shows our commitment to the local communities we are a part of.”

M&B Results Show Sales Growth Of 5% But Warns Of Increased Costs Mitchells & Butlers (M&B) has released its full-year financial results for the 52 weeks ended 28 September 2024.

The group made the comments within its full year results release for the year to 28 September 2024, which was published this morning.

The group said that like-for-like sales increased by 5.3 per cent “out-performing against the market as a whole“. Operating profit rose from £98m in 2023 to £300m in 2024, thanks to higher sales and lower costs.

Total revenue for the period was £2.61bn (2023 £2.5bn), with a profit before tax of £199m.

While M&B has made a strong start to its 2025 financial year, with like-for-like sales up 4% in the first seven weeks, cost headwinds are anticipated to total £100m, an increase of just over 5% on its current cost base.

tionary cost headwinds in the year ahead”, it will “remain focused on its established Ignite programme of initiatives and our successful capital investment programme, to drive further cost efficiencies and increased sales.”

“Coupled with our market-leading estate and customer offers, we are confident that this will enable us to further grow market share and secure continued long-term outperformance,” Urban added.

The company added that it expected sales growth to be driven by price and spending per head, with volumes anticipated to decline in the low single digits.

The firm said that cost pressures during and after the pandemic had previously caused a “widespread and unavoidable increase in prices” and resulted in one per cent of pubs and restaurants closing the year to June 2024. Overall, 15 per cent of venues have been lost since 2020.

As well as general inflation, the most significant increase is expected to be in relation to labour costs, due both to increases in the statutory National Living Wage and in the recently announced and hotly contested increase in Employer National Insurance contributions, both of which take effect from April 2025.

“As we move into 2025 we expect more normalised levels of sales growth as the inflationary environment eases. Notwithstanding future cost increases we feel that the business is in very good shape.

Chief executive Phil Urban said that while the All Bar One and Toby Carvery owner faced “increased infla-

“Our balance sheet continues to strengthen, with reduced debt and a substantially de-risked pension surplus, and we expect to out-perform the market driving further profit growth in the year ahead,” the company said.

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Budget Costs Overshadow Employment Rights Bill Impact UKHospitality has said the cost of changes to employer National Insurance Contributions will have a far more immediate impact on employment than changes to employment rights.

and share the extensive feedback we’ve had from members about these changes to employment rights.

“Importantly, the Government has listened to UKHospitality and ensured the legislation does enable employees to continue to have the right to flexible working. That is critical for both our team members and businesses.

In evidence to the Employment Rights Bill Committee, Allen Simpson, Deputy Chief Executive of UKHospitality, reiterated the need to get the legislation right for hospitality businesses, reflecting its unique circumstances compared to office jobs.

“However, there are very practical issues that it needs to get right for it to work for hospitality. Issues like the reference periods used for contracts and how exactly we provide notice for shifts may seem technical, but they’re integral to how hospitality runs on a day-to-day basis.

GIVING EVIDENCE ON BEHALF OF THE SECTOR, ALLEN RAISED: • The need for longer reference periods to determine the hours offered in a contract offer to someone working on a zero hours contract. The current proposal of 12 weeks is too short to accurately reflect typical hours, if, for example, those 12 weeks have been worked through a peak season, like the summer or Christmas.

• Providing clarity for businesses around notice or cancellation of shifts to reflect the practicalities of hospitality. For example, team members agreeing to swap shifts at late notice, or a venue trying to stand up a team at late notice to cater for a large booking.

Commenting after the evidence session, Allen said: “I was pleased to give evidence to the committee today

“The larger issue though is that by the time these changes come into effect, the sector’s ability to support employment is likely to have been significantly eroded by £3.4 billion in costs the Budget inflicted on hospitality. Immediately, these costs will have a much larger impact on employment than these changes.

“Not only does the Government need to get this Bill right, but it needs to do right by the hospitality businesses that employ 3.5 million people and urgently address the upcoming changes to employer NICs.”

UK Restaurant Market Faces Modest Growth Amid Challenging Landscape, Reports Reveals

The UK restaurant market is forecast to grow by +1.3% in 2024, reaching a total value of £19.0 billion. This growth is set to lag both inflation and the broader eating-out market, which is projected to expand by +2.6%. The latest Lumina Intelligence Restaurant Market Report highlights significant challenges for the sector, including rising costs, expensive debt, and a challenging business environment, particularly for independent operators.

Independent restaurants, which make up 83% of the market by outlets, are experiencing notable pressures. The total market is expected to see a net closure of six restaurants every week in 2024, leading to a -1.2% decline in outlets, with the total number falling to 26,566 sites. Rising business rates and staff costs are contributing to this trend, with closures predicted to continue through 2025-2027 as many sites become financially unviable.

The report emphasises the critical role wholesalers must play in supporting innovation within the independent sector to help sustain this vital part of the industry.

Despite these challenges, the return of weekend social dining occasions in 2024 has presented a clear opportunity for operators. Consumers are increasingly choosing restaurants for weekend lunches, trading up from retail and pubs, which offers a promising avenue for driving transaction values. However, overall dining frequency has remained stagnant at an average of 1.1 occasions per week, underscoring the need for operators to find ways to encourage consumers to dine out more often.

The report also reveals the dual challenge faced by operators as they seek to leverage automation to improve efficiency while maintaining the quality of customer experiences. Consumer preferences are increasingly focused on quality dining, global cuisines, and strong value propositions, creating opportunities for businesses that can adapt to these trends.

“The UK restaurant market continues to face significant headwinds, with rising costs creating tough conditions, particularly for independents,” said Insight Lead Katie Gallagher. “There are opportunities for operators that can harness consumer trends, innovate, and deliver strong value propositions.”

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By James Doherty, Principal Planner, Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk Without needing to remind everyone of the importance of pubs and, as the London Plan puts it, the “unique and intrinsic” part they play in British culture, there can be no debate that more and more pubs are shutting down and, in many cases, lying vacant for a significant period of time. Therefore, the question is what to do with these vacant and in many cases, attractive buildings rather than allow them to become dilapidated and fall into states of disrepair?

Whilst some enthusiasts would want to see all vacant pubs restored to their former glory, the chances of pubs which have been vacant for a considerable amount of time reopening as pubs are slim at best. So, what is the best use for these buildings that used to be former hubs of the community? The first answer for many would likely be new houses (for which we all know there is an acute and pressing need) but another use, which in many respects gives a nod to the former pub use, would be as community facilities.

Whilst all Local Plan policies have slightly different nuances, at the heart of the majority is the same aim, to protect pubs. This is all well and good for pubs that are still in use but not ideal for those which have not poured a pint for, in some cases, 10 years and in real terms, cannot be deemed to be considered a pub.

Although the conversion of these “pubs” is by no means impossible (and there are numerous examples of successful conversions), it is fair to say that the process is not the easiest and certainly not the quickest. One thing that virtually all local authorities will require robust marketing evidence to demonstrate that there is no demand for pubs and, often, that the conversion would not lead to an overall shortfall of provision within a certain catchment area.

It is often marketing evidence, and in particular, the length of the marketing period, which is the most frustrating part of the process. Whilst not a universal threshold, many local authorities require two years’ marketing evidence to demonstrate that there is no demand for continued pub use. For a pub which has not been open for 10 years seems somewhat extreme. Nevertheless, it is a policy consideration which will need to be satisfied.

Keeping in mind that no one wants to have to wait for two years to actually make a planning application (let alone how long it could then take to get a decision), the question is, is there any way to shorten this marketing period?

In the first instance, we would always suggest that a marketing exercise is undertaken as soon as possible as it is essential we can demonstrate to the Council that the site is being actively marketed by a suitable agent.

This should make negotiation with the Council slightly easier.

Another tactic we have used in the past is to look to see if the site has any unique or mitigating circumstances which mean that it lying vacant for a further two years could have severe detrimental impacts. Given the grandeur of old and traditional pubs, many are, understandably, listed. Therefore, could a heritage argument be made that by putting this building back into use as soon as possible will ensure its long-term protection and retention? It seems obvious that letting a building lie vacant will result in its deterioration, but if the building is listed, lying vacant without any maintenance or upkeep will undoubtedly erode its historical significance and so this is an argument, with support from a heritage expert, that can be put forward to the Council.

Would the benefit of preserving a building of historical interest outweigh any concerns regarding a full two year marketing period?

In terms of planning benefit, there is of course that the provision of housing should be considered a key benefit, but this is an argument that virtually any application which proposes residential development can make.

Whilst provision of housing is undeniably a benefit, it is unlikely to be found unique by either the Council or an Inspector and to warrant a departure from policy. Therefore, whilst there is no harm reminding the Council of the benefit that more housing will bring, this argument shouldn’t be seen as a “silver bullet” to justify a shorter marketing period.

An interesting example is when a community use is being proposed. Traditionally pubs have always been considered as a place for people to meet and socialise. A place for people to meet and socialise can still be considered to be fulfilling that role as a community hub, just without the sale of alcohol. Therefore, if you are replacing one community use with another, do you still need to adhere to a two year marketing campaign? A lot of this is likely to depend on the wording of the policy and if it specifically relates to the protection of pubs or to the protection of community facilities. If the policy relates to “public houses” then this becomes more of an issue due to a change of use between planning use classes which, undoubtedly will require more marketing evidence.

Whilst there is no “magic wand” to make the marketing requirement go away or the period reduce, there may be examples where at least a reduced marketing period may be deemed as acceptable by the Council.

The key to this will be being able to highlight to the Council the unique nature of the site, such as it being listed, and the importance of it being occupied in order to ensure and preserve its historical significance.

Ultimately what is needed is a clear dialogue and understanding between the applicant team and the Council and for both parties to take a proactive and pragmatic approach. It is important that applicants realise that, whilst frustrating, these policies are there for a reason and must be satisfied in some way even if the entire length of the marketing period is not met. For Councils, there needs to be an understanding that applications must be taken on a site-by-site basis and that, where appropriate, flexibility must be applied. At the end of the day, it is fair to say that no one wants to see these impressive buildings lying dormant and dilapidated and would much rather see them put back into an active use and we must work together to achieve this. Boyer has experience of such applications and would be more than happy to help with any queries you may have.

As a caveat, this article is on the conversion of pubs,. Demolition of pubs is an entirely different kettle of fish…!

Jon Bon Jovi Visits The Duke of Sussex in Waterloo to Celebrate Hampton Water Rosé Legendary rock star Jon Bon Jovi swapped the stage for The Duke of Sussex pub in Waterloo, joining forces with his son, Jesse Bongiovi, to toast the success of their award-winning wine, Hampton Water Rosé, last Friday.

The father-and-son duo visited the popular gastropub, part of Stonegate Group’s Chapter Collection, to celebrate their premium rosé making waves across London. Hampton Water isn’t just another celebrity label – it’s a wine with heart, history and accolades to back it up. Born from Jesse and Jon’s shared love of rosé and inspired by summers in the Hamptons, the brand was brought to life in 2018 with the expertise of renowned French winemaker Gérard Bertrand.

Since its launch, Hampton Water has become a sensation, earning 90+ point ratings from Wine Spectator, Wine Enthusiast and Decanter, as well as being named an Impact Hot Prospect brand two years running.

During their visit, Jon and Jesse chatted with guests, raised a glass of Hampton Water and sampled The Duke of Sussex’s cocktail, which shone a spotlight on their celebrated rosé. The pair’s passion for creating a world-class wine was unmistakable as they shared the story behind Hampton Water.

“We wanted to create something that feels like the Hamptons in a bottle, and it’s incredible to see how much people here in the UK love it,” Jesse said.

Jon Bon Jovi added: “Coming to London and seeing Hampton Water featured in gastropubs like The Duke of Sussex is a dream come true.

This wine was born from family, friends, and a lot of love, and we’re excited to share it with people who feel just as connected to it as we do.”

James Metcalfe, Director of Marketing at Stonegate Group, said: “We’re honoured to have hosted Jon and Jesse at The Duke of Sussex, a shining example of what The Chapter Collection is all about – exceptional food, drink and a welcoming atmosphere. Their visit was a celebration of everything Hampton Water stands for: quality, passion and a shared love of bringing people together over great wine.”

To mark the occasion, people have the chance to win a signed three litre bottle of Hampton Water Rosé. Available at 12 Chapter Collection gastropubs, the wine offers a taste of the Hamptons right here in the UK. To find out more about the competition and to enter, follow @thechaptercollection on Instagram and look out for updates.

Resilience Of Scottish Hotels Market Continues As Q3 Investment Figure Reaches £110 Million, Reports Colliers Hotel investment in Scotland continues to perform strongly in 2024, reports Colliers in its latest Scotland Snapshot report. Investment into hotels reached £110 million in Q3, up from £70 million in Q2, marking a 150% uplift on the five-year quarterly average of £44 million.

The latest figures mean that the year-to-date total stands at £200 million, 18% above the corresponding 2023 figure. Colliers also notes that it is seeing interest not only for larger hotels in built-up areas, but also for leisure-based hotels in popular locations.

Major deals for the quarter include the purchase of Caledonian Hotel in Fort William, the Great Western Hotel in Oban and the Pitlochry Hydro in Perthshire, all acquired by Bespoke Hotels for an undisclosed sum. In addition, Colliers completed another off market sale for Solley Hotels, selling Pitbauchlie House Hotel in Dunfermline to Smar Hotels Ltd. The deal marked Colliers’ third sale for Solley Hotels in Scotland this year, in addition to a number of other hotel deals across the region in recent months.

Julian Troup, Head of Colliers UK Hotels Agency, comments: “These latest figures show that we’re continuing

to see robust demand for hotel assets north of the border, with Scotland’s popular cities and stunning landscapes making it a desirable market for those looking to invest in UK regional hotels. Earlier this year our Hotel Market Index positioned Edinburgh as the top market in the UK, with Inverness and Glasgow also featuring in the top 10, reinforcing Scotland’s appeal as a sought-after location for investors.”

The report from Colliers notes that investment activity across all asset classes within Scotland rose to £380 million in Q3, with a year-to-date total of £1.1 billion, in line with 2023 figures. Cross-border capital has accounted for 28% of all activity by value so far this year, slightly below last year’s share of 33%.

Oliver Kolodseike, director in the Research & Economics team at Colliers, adds: “The overall landscape for Scotland presents a mix of challenges and opportunities, highlighted by fluctuating yields and sector-specific dynamics. We expect investor confidence to improve as interest rates are cut further over the next 12 months, resulting in a pick up in transactional activity.”

Spiking Of Drinks To Become New Criminal Offence Government Reveals Issue 240

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The hospitality and on-trade sector have welcomed the news that spiking of drinks will become a new standalone criminal offense, as Prime Minister Keir Starmer reiterated a vow to halve violence against women and girls.

daily basis, and being empowered via the right tools to disrupt or prevent perpetrator behaviour and support victims will help to instil more confidence that people across the UK can enjoy their nights out free of worry.”

spend time in Nortons.”

The proposals will include training door and bar staff on how to spot and tackle spiking under new plans from the government.

“Having the support of both the Prime Minister and today in Birmingham, Minister for Domestic Violence and Safeguarding Jess Philips MP for the announcements is reassuring. We look forward to the initial figure of £250,000 for training must backed by more government investment over the coming months and years in consultation with industry bodies such as the NTIA.”

Sam Hennerley, co-founder of Safer Dance an initiative tackling sexual violence across music and the NTE, said:

An announcement from 10 Downing Street revealed the scheme will be piloted from next month to equip staff with the skills to prevent incidents, support victims and enable police to collect evidence.

This will be available for up to 10,000 bar staff across the country by spring 2025.

Lyle Bignon, NTE Ambassador for Birmingham, working on behalf of the Night Time Industries Association, said: “We welcome this announcement from the Government, which demonstrates a clear commitment to ensuring better safety for women and girls in not just our industry but across society.

“Professionals working in hospitality and the night time economy already employ interpersonal and observational skills in their roles on a

Peter Connolly, owner of community bar and music venue Nortons Digbeth, NTIA and Safer Dance member, said: “We are already training our 32 members of staff, including management, door team and security, and bar staff, so that our customers feel even safer on their nights out with us.

“Industry initiatives like Safer Dance are helping us to improve our already robust policies around sexual harassment. Today’s announcement from the Government is encouraging, and we’re supportive of any support to improve the experience of our staff, contractors, and all who

“People shouldnt have to worry about these sorts of things happening, and if it means us going the extra mile then we’re happy to go above and beyond, in order to stamp out criminal behaviours such as spiking.”

“Issues like harassment are sadly not just common but often expected within the night-time economy – this needs to change.

“Venues need to act and be trained effectively to combat and take action against dangerous and potentially life-threatening acts such as spiking.

“Ensuring the safety of women and girls is imperative for venues, and their need to actively commit to a collaborative approach in order to ensure this issue is combatted effectively.

“Safer Dance has applied a collegiate approach to tackle safety within the nighttime economy, and it is great to see UK Gov pursue this route with committed action from police, transport networks and venues to continuously improve.”

British Guild Of Beer Writers To Rename Cider Award In Honour Of Susanna Forbes At this year’s British Guild of Beer Writers awards, the winner of the cider category will be presented with the Susanna Forbes Award for Best Communication about Cider.

Susanna, who died in September, was a former Board member who had a brilliant career in drinks writing and editing in national and trade publications. To honour her legacy, the Guild’s board of directors voted unanimously to rename the cider award, in order to recognise her huge contribution to the sector.

She was a vital ambassador for cider and drinks, educating countless wine and beer writers and producers about the joys of apples and pears – as well as the rich history of cider making in the UK. In 2017, Susanna and her husband James bought a house and orchard in Herefordshire to start a cidery. Little Pomona, as they named it, went on to become one of the world’s best cider and perry makers with a fantastic reputation for producing refined, modern drinks. It’s since had a huge influence on the resurgence of fine cider both in the

UK, and across the world.

In the Board’s mind, that makes her one of the most important drinks writers and producers to have ever plied their craft in the UK. Not only that, but Susanna was instrumental in the addition of cider promotion to the Guild’s Articles of Association.

As a result, the Board felt it only right to celebrate her work by naming the cider award after her for 2025 – with a view of getting the membership’s opinion on whether that should be a permanent change for future years.

Chair of the British Guild of Beer Writers, Jonny Garrett, said: “Susanna was one of the first industry people I came to know well, and she was exactly the kind of ambassador that beer and cider needed. Her knowledge was remarkable; her passion for both drinks and people infectious, and her generosity with her time unfaltering.

“It was a privilege to have worked with Susanna, and I hope that naming this award after her will help ensure her impact on the industry as a whole is never underestimated.”

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1-In-3 Customer With Allergens Have Been Put At Risk 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.

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.

Sarah Pickering, Polaris Elements: “By prioritising allergen management and the right tools, hospitality operators can foster safer dining environments, enhance customer trust, and, ultimately, drive business growth. By centralising allergen datausing a menu management software, operators can more easily keep allergen information accurate and accessible which can then be published online, on menus, or via allergen-specific booklets.

This transparency can be a differentiator for consumers who prioritise allergen safety when choosing where to dine.”

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.

The hospitality industry is facing increasing demands for transparency and accuracy around food allergens and intolerances. According to a recent (May 2024) report from the Food Standards Agency (FSA), approximately 6% of the UK population (that’s 2.4 million people) affected by clinically confirmed food allergies, and a further 600,000 with Coeliac disease, consumer expectations are rising. The report suggests that the number of people who therefore have some of food hypersensitivity is likely to be a lot higher.

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.”

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.”

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

Sarah Pickering, Marketing Manager, Polaris Elements: “Training staff to handle allergen inquiries accurately is essential, but relying on manual processes could lead to mistakes. Automating allergen updates can reduce errors and give staff more time to focus on providing great service. This approach helps ensure information is consistent and reliable, keeping customers safe and giving them confidence in your venue.”

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.

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.

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.”

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 at https://info.polaris-elements.co.uk/kam

Carlsberg Marston’s Brewing Company Axe Well-Known Beer Brands, Says CAMRA

The Campaign for Real Ale (CAMRA) has reported that pubs will soon be unable to stock iconic beers, including Banks’s Mild, following the Carlsberg buy-out of the last of Marston’s UK brewing operations.

Fears that global brewers hugely reduce consumer choice in the UK have, CAMRA say, been realised as Carlsberg Marston’s Brewing company (CMBC) axes eight classic British cask beers.

The decision to delist these brands by the end of the year will have a huge impact on both pubs and pubgoers dealing brewing, consumer choice, and industry jobs another blow they said Despite an investigation by the Competition and Markets Authority finding that the merger of Marston’s and Carlsberg would not have negative effects, it is now confirmed that the consolidation of the businesses will be followed by the consolidation of their brands, resulting in

a huge loss of choice at the bar for consumers. Eight cask beers and a further three keg brands will no longer be available to pubs.

• Marston’s 61 Deep

The Eight cask beers and a further three keg brands which will no longer be available to pubsare:

• Ringwood Old Thumper

• Banks’s Mild • Banks’s Sunbeam • Bombardier • Eagle IPA • Jenning Cumberland Ale • Mansfield Dark Smooth • Mansfield Original Bitter • Marston’s Old Empire

• Ringwood Boondoggle Commenting, CAMRA’s Real Ale, Cider and Perry Campaigns Director and Vice Chair, Gillian Hough said: “This is another example of a globally owned business wiping out UK brewing heritage. “I hope that this change will mean space on the bar for licensees to stock guest beers from local independent breweries, but realistically, I suspect this isn’t what CMBC plans. This loss of consumer choice is the inevitable outcome of a brewing conglomerate run by accountants and the bottom line. This is a sad and disappointing decision that puts both the history and the future of British brewing in jeopardy.”

Award-Winning Licensee Takes On Second Shepherd Neame Pub Award-winning licensee Amy Glenie has just taken on her second Shepherd Neame pub – and this time her husband will be behind the bar.

Amy, 40, took on The Blue Anchor in Crowborough with the Favershambased independent family brewer and pub company in 2018. It was her first time as a licensee, after managing a pub at nearby Mark Cross, and she has enjoyed incredible success, winning numerous accolades including two Beautiful South Awards and Shepherd Neame Pub of the Year in 2022.

After six years at The Blue Anchor, Amy is now expanding her business to include a second East Sussex pub, The Royal Sovereign in Bexhill-onSea. The characterful local boasts a central location in the coastal town, opposite the train station and a five minute walk from the seafront.

Her husband Jordan Foster had been supporting her as Head Chef at the Blue Anchor, but is now moving over to a front of house role managing The Royal Sovereign.

Amy said: “We recently bought a house in Bexhill, as our son Charlie is now two so we wanted more space, and my Mum lives in the town. The Blue Anchor is well established, so we were looking for a new challenge, and when we saw that The Royal Sovereign was available, it seemed the perfect opportunity. It is a fantastic building in a great location with lots of potential, and it is also just a short walk away from our new home!”

Jordan, 35, said: “Before moving into the kitchen, I had experience working in front of house roles, so it’s great to be back behind the bar engaging with customers. I’m running the pub with Will Pepper, who I used to work with at the Blue Anchor. He was my Sous Chef for three and a half years before going on to The Beacon in Tunbridge Wells. We have really enjoyed creating the pub’s new menu together.”

Jordan said: “Part of the reason that we wanted this pub is because of its huge potential. The first floor is an amazing space with fantastic panoramic windows, and we thought it would be perfect for dining. We are currently working with the team at Shepherd Neame to transform the area, including introducing a new kitchen and decorating throughout, and we hope it will open in the spring.”

Amy added: “Everyone in the town has been incredibly welcoming since we took on The Royal Sovereign. We have so many plans for the pub, and are really excited about what we can achieve.”

Shepherd Neame’s Director of Tenanted Pub Operations Greg Wallis said: “We are delighted that Amy and Jordan have taken on a second pub with us.

They have done a fantastic job at The Blue Anchor, and we look forward to supporting them as they bring their exciting vision for The Royal Sovereign to life.”

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Calls For The Mandatory Display Of Food Hygiene Ratings In England Headlines Food Safety Conference a “priority” area for them and their members.

Continued calls for the mandatory display of food hygiene ratings in England and the future of regulation in food standards were among the talking points at a conference attended by environmental health professionals from across the country.

Dr Belinda Stuart-Moonlight, from the scientific and legal consultancy Moonlight Environmental, also spoke at the conference about the tragic case of 13 year-old Hannah Jacobs who died after an allergic reaction after drinking a Costa hot chocolate.

The Safe Food Conference 2024 was held by the Chartered Institute of Environmental Health (CIEH) who have been calling for the introduction of legislation to mandate the display of food hygiene ratings, citing their ability to improve compliance with food hygiene laws and bring England in line with Wales and Northern Ireland.

Dr Stuart-Moonlight explored the critical key points from the teenager’s inquest and how the industry can ensure the prevention of future deaths.

The future of food production labelling was also tackled during the conference

by Melissa Haskell, Partner in the Regulatory & Licensing team at Knights, who spoke about the desire for more sophisticated and transparent food labelling as consumers become more concerned about what is in their food and where it

The topic was high on the agenda during a number of the sessions over the two-day event, which included a presentation by the Interim Chief Executive of the Food Standards Agency (FSA), Katie Pettifer.

Ms Pettifer reflected on the rapidly changing food landscape with the growth of online delivery platforms, new and diverse food businesses and how regulation needs to adapt to best meet the challenges this is creating.

She also spoke about the opportunities data offers in the future of food standards and reflected on a “controversial” recent trial of a new regulatory model for compliant large retail businesses, mainly supermarkets, which focused on exploring how national scrutiny of data can enhance the current system.

comes from.

Other sessions included talks on the Sevington Inland Border Facility, obesity, food fraud and a case study of a bakery that was closed down by the Environmental Health team at Knowsley Metropolitan Borough Council after finding multiple hygiene breaches, including evidence of rat infestation.

Talking about mandatory display of food hygiene ratings, she said there was a “powerful case” for its introduction, even more so now with the rise of online delivery platforms.

Carol Archibald, Chartered Environmental Health Practitioner at Colchester City Council who helped chair the event and spoke about the journey of the Food Hygiene Rating Scheme (FHRS), said: “This was such an illuminating and varied conference and during the two days we covered so many topics that are impacting on the work of environmental health professionals in the area of food safety.”

Another topic high on the agenda during the conference was food safety and allergens, with Jim Cathcart, Policy Director at UKHospitality, presenting about the issue from a hospitality perspective saying allergens was

“I’m sure all who attended found it thoroughly informative and engaging and took away some vital learnings to take back into their crucial every day work keeping the public healthy and safe.”

Takeaways Back In Growth As Restaurants’ At-Home Orders Rise Again In October Britain’s restaurant groups have extended a long run of inflation-beating growth in delivery and takeaway sales with a like-for-like increase of 4.8% in October, CGA by NIQ’s Hospitality at Home Tracker shows.

While at-home revenue growth is partly being driven by increased prices, the Tracker shows an uptick in the volume of orders. Restaurants’ total delivery orders last month were 9.2% higher than in October 2023, while takeaway and click and collect orders climbed 11.8%.

Year-on-year trading has been well above the rate of inflation as measured by the Consumer Prices Index in every month of 2024 so far, though October’s figure is a slight softening from 6.0% in September. Total delivery and takeaway sales—including from sites opened in the last 12 months—rose by 14.2%.

The latest edition of the Tracker also highlights a modest revival in the value of takeaway and click-and-collect sales, which have been on a downward trend for several years as more consumers opt for delivery to their doors. They rose 1.4% in October—a third consecutive month of like-for-like growth. Nevertheless, deliveries continue to outpace pick-up sales with a 6.5% increase last month.

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Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “October’s figures continue a strong 2024 for restaurants’ at-home trading, and momentum for pick-up orders is particularly encouraging. Growth has been running well above the rate of on-site sales throughout the year, which suggests some consumers are seeking to save money by ordering in rather than going out.

Their confidence is likely to remain under pressure for some time, and the recent Budget has delivered a major blow to optimism in hospitality—but restaurants will be keeping everything crossed that festive celebrations unlock much-needed extra spending in both channels in the crucial final weeks of the year.”

London Hotel Demand Bucks Seasonal Trend In October 12

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Mild weather and the October half-term saw demand in London hotels buck the seasonal trend, with an increase in occupancy, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of London hotels rose from 83.7% in September to 84.2% in October, but fell from 82.8% to 80.7% in the UK. However, occupancy was up on October last year in both London and the UK, at 81.1% and 78.9% respectively.

Despite increased demand, average daily rates (ADR) of occupied rooms were down in London, from £218.31 to £213.55 in October year-on-year, and from £147.37 to £146.45 in the UK. But gross operating profits (GOP) of London hotels increased from 42.7% to 43.6% in October year-on-year, and from 37.6% to 38.1% in the UK. Chris Tate, head of hotels and accommodation at leading audit, tax and consulting firm RSM UK, said: “London hotels managed to escape the usual drop off in occupancy in October, helped by half-term and relatively mild weather which prompted more people to travel. Despite nervousness in the lead up to the Budget and US election, which saw consumers hold back on retail spending and eating and drinking out, it didn’t cause

them to cancel their staycation plans.

“However, pressure remains on daily room rates, with the sector finding it difficult to increase rates further.

This will be particularly painful for hoteliers facing a surge in employment costs, so managing costs will become more of a priority as increasing prices isn’t an option with consumers unwilling to pay more.

“It is clear demand is still there, and people want to get away, despite pressure on incomes. Hoteliers will be relying on the Christmas party season to make a strong return this year, so they can build up a war chest of reserves ahead of next year’s cost increases.”

Thomas Pugh, economist at RSM UK, added: “A relatively positive month for the hotel sector in October raises hopes that the recent increase in consumer spending that came through in Q3 has continued into Q4.

Admittedly, survey data, such as the PMIs, has been weak in October and November, but much of this is probably related to the Budget rather than a reflection of a deterioration in underlying demand.

“We expect GDP growth to pick up from 0.1% in Q3 to 0.3% in Q4 and then to accelerate in 2025 as an uptick in government spending provides a tailwind, and consumer spending continues to improve. This should help to support demand in the hospitality and accommodation sector.”

CAMRA Work Wins Big at Guild of Beer Writers Awards Publications and work commissioned by the Campaign for Real Ale (CAMRA) took home top prizes at the prestigious British Guild of Beer Writers Awards.

Three books published this year by the consumer group and its educational Learn & Discover platform won major awards at the British Guild of Beer Writers awards ceremony last night (27 November), which recognises excellence in beer, cider and pub writing.

The CAMRA published title The Devil's In The Draught Lines by beer historian Dr Christina Wade won the Gold award in the Best Book about Beer or Pubs category, which charts the rise and fall – and rise again – of women in Britain’s brewing trade over the past 1000 years.

The book features interviews with some of the most influential women working in the contemporary beer industry, from award-winning beer writers and educators to brewers and pub owners. The book offers some incredible insights into the beer world and its history, exploring the real reasons why female brewers became marginalised while also debunking some tired old myths along the way.

Reacting to her win, author Dr Christina Wade said: “I am absolutely blown away and delighted, I am so honoured to have won best beer book, it was a lover letter to the beer industry and to women of beer everywhere.”

The Silver award in the Best Book about Beer or Pubs category was also won by a CAMRA publication Manchester’s Best Beer Pubs and Bars by Matthew Curtis. From traditional pubs serving top-quality cask beer, to contemporary bottle shops and taprooms, Manchester is bursting with great beer. With detailed reviews of nearly 200 must-visit venues, this new book will direct you to the very best places to drink and explore the north-west beer scene. The book also claimed Silver in the Best Communication about Beer and Travel category.

Adam Wells took home the Gold in The Susanna Forbes Award for Best Communication about Cider category for his CAMRA published book, Perry: A Drinker’s Guide. The first dedicated and comprehensive guide to this traditional beverage, the title takes readers on a journey through the magical world of perry.

Reacting to his win, Adam said: 'I'm absolutely honoured to have won the Susanna Forbes Award for Communication about Cider. The impact on the quality of and interest in cider and perry writing that the

Guild's addition of an award for cider has made has been enormous, and the strength of the shortlist of communicators is remarkable year on year. It's an incredible privilege to have been chosen, and I can't wait to read, watch and listen to the cider and perry communications that are produced in 2025. I also hope the Guild makes its decision to name the award in Susanna's honour a permanent fixture.”

For a third time in four years, CAMRA’s educational Learn & Discover platform won Gold in the Best Corporate Beer Communication category for the article Mexican Lager: A History of Colonialism, Adaption, Appropriation and Ascendence by Ruvani de Silva.

Ruvani de Silva went on to win the coveted Michael Jackson Award for Beer Writer of the Year crown.

Many other Learn & Discover collaborators when on to win awards in their respective categories. Charlotte Cook claimed Gold in the Best Technical Communication about Beer category. Her Learn & Discover articles, Adjuncts Vs Additives and Understanding Hop Compounds, are some of the most in-depth and detailed the platform has ever released. Rachel Hendry went on to win Silver in the Best Communication about Pubs category. Her article A history of beer dispense is a fascinating look into how beer gets from the barrel to your pint.

Despite not winning, CAMRA’s popular Pubs. Pints. People podcast was nominated for the Best Audio or Video Beer Communication award. The podcast is produced and edited by a team of hardworking, passionate volunteers bringing audience interesting stories about the world of beer, cider and pubs. A new episode has recently been released exploring the important beer ingredient, malt, and can be found on Spotify, Apple Podcasts, Acast and wherever you get you podcasts from.

CAMRA Chairman Ash Corbett-Collins said: “It was a pleasure to celebrate the best of British beer, cider and pub writing last night in such esteemed company. We are delighted that three CAMRA works, and the Learn & Discover platform, took home top prizes in their categories, against stiff competition, and we’re looking forward to another year working with a stellar line-up of authors and content creators to bring quality information and educational information to beer and cider consumers.

“On behalf of CAMRA, I want to congratulate all the winners and shortlisted nominees – they really do represent the best of what we do.”

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)

Issue 240

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Issue 240

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

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

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

ENSURING COMPLIANCE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

APPROPRIATE TRAP AND POISON USE

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

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

ENHANCING RODENT MANAGEMENT

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

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

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

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

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

A SMART APPROACH TO MONITORING

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

EXAMINE SANITATION AND HOUSEKEEPING MEASURES

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

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

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

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

Budget Harm Shows Why Industrial Strategy Must Include Foundation Sectors The impact of the Budget on sectors like hospitality demonstrates the risks of focusing only on a small number of high economic productivity sectors UKHospitality has said.

Insurance Contributions (NICs) in the Budget, which disproportionately impact hospitality but will have a comparatively minimal impact on larger sectors the strategy is built around, like financial services.

In its response to the consultation on the strategy, UKHospitality called for the creation of a Foundation Economy Sector Council. The Council would ensure foundation sectors, like hospitality, can thrive and contribute to the success of the eight sectors identified in the Industrial Strategy.

Allen Simpson, Deputy Chief Executive of UKHospitality, said:

Hospitality is essential in making the UK internationally competitive, evidenced1 by inbound investors listing ‘quality of life’ as a larger driver of investment location than the tax environment, regulation, or infrastructure. It also provides jobs and opportunities to people across the UK. However, UKHospitality warned that policies which favour the eight prioritised sectors over the wider economy would risk the success of the strategy and limit its impact on the breadth of the UK. It highlighted the regressive nature of the changes to employer National

“The focus on only eight high economic productivity sectors, in only some parts of the UK, risks meaning that the majority of the people in the country are shut out. We saw from the impact of the Budget on lower earners what happens when we forget the everyday economy.”

“It also risks the success of the strategy itself. Investors tell us that quality of life is a bigger driver of investment decisions than anything like tax or regulation. To put it simply, companies want good pubs, good restaurants, good coffee and good places to live. Hospitality delivers that.”

“That’s why a Foundation Economy Sector Council is crucial to retain that focus and utilise hospitality’s ability to create places where people want to live, work and invest.”

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Workplace Accident Data Shows Rise In Injuries As Hospitality Sector Incidents Go Up 13% Data from the HSE notes that employers reported over 4,000 cases of workplace injury in 2023/24, though employee reports provide a figure ten times higher.

2. Industry employees suffered non-fatal harm 471 times while handling, lifting or carrying objects. Additionally, being struck by objects led to 345 reports.

Latest statistics released by the Health and Safety Executive (HSE) reveal that workplace injuries in the hospitality sector have risen more than 13% in two years.

3. 320 employees were reported as having fallen from a height, while 141 reported an incident where they were exposed to, or put in contact with, a harmful substance.

The HSE, Britain’s workplace health and safety regulator, released provisional statistics last week showing the outcome of employer reports in 2023/24.

4. Additionally, there were 137 counts of workplace violence that led to an injury report, rising by 37% from last year’s 100 cases.

A review by Accident At Work Claim UK identified key trends emerging from the recently updated figures.

There were 4,233 reports from the accommodation and food services sector, up 5% from the year before (4,022) and a concerning 13% rise compared with 2021/22 (3,679). In comparison, injuries in the manufacturing and wholesale industries have plummeted by nearly 10% in the same time frame.

According to the Labour Force Survey, which takes data from incidents self-reported by employees, the number is in fact significantly higher.

The survey estimates that there were 44,000 non-fatal incidents. The survey indicates that accommodation and food service workers are the most at-risk across all industries, in relevant terms. The figures project 2,820 incidents per 100,000 workers, or one in every 35 employees being hurt at work.

In comparison, RIDDOR figures suggest that one in 358 employees suffered harm in an incident at work – significantly higher than education (one in 621) but much lower than water supply and waste management (one in 121).

THE FIVE TOP CAUSES OF HARM AS VIOLENCE NUMBERS RISE 1. By far the most common incident that caused an employer to report an injury was a slip, trip or fall on the same level. They occurred 1,486 times, according to the statistics.

5. Four of the 138 fatal accidents reported to the HSE came from an accommodation and food services employer. Two were reported killed when struck by a moving vehicle, while another two fell from a height while working.

WORKPLACE ACCIDENTS COST NATION OVER £21 BILLION 61,633 incidents that did not result in death were sent to the HSE under the regulations in 2023/24, a slight increase on the 61,406 noted the year before.

However, the Labour Force Survey for 2023/24 states that, according to absences self-reported by employees, there were 604,000 injuries across the British workforce.

The HSE also outlined under its Cost To Britain projection model that 2022/23’s workplace injuries cost the nation an estimated £21.6 billion, accounting for the financial impact on employees, employers and the taxpayer.

Furthermore, the LFS estimates that more than four million days of work were lost in 2023/24 alone due to employee injuries.

The same report states that, according to a three-year average, accommodation and food service workers lose approximately 101,000 days of work per year. This works out as just 0.098 per person, one of the lowest rates of absence among any sector. By way of comparison, an estimated 414,000 days were lost in the transportation and storage sector at a rate of 0.28 per worker.

Quest To Find Best Social Club In The UK Nears Completion The Campaign for Real Ale (CAMRA) has named the best four member clubs in the UK as part of its Club of the Year 2024 competition.

THE TOP FOUR CLUBS ARE: Haydock Rea ding Room , S t Helens Club Steward Nigel Arnold said: “It has been an incredible achievement from everybody involved at the Haydock Reading Room. We set out each year to get nominated for Club of the Year and everything beyond that is a bonus to us and the job we do here. I have a great team of staff that are all fully trained on looking after and serving real ales. As well as that, we have a great committee supporting the work we do.”

“In the last three years since I took over, we have gone from strength to strength, progressing in this competition and it’s just wonderful to get the recognition from CAMRA that we have. The St Helens branch has been great in supporting us and advising when they can. It’s just an incredible achievement for all of us involved at the Reading Room.”

Kettering M idla nd B a nd S ocia l Club, Kettering Bar Manager David Bellamy said: “To say I am overwhelmed is an understatement. It makes six and a half years of hard work all worthwhile in taking the club from strength to strength and promoting good real ale with the management committee’s full support.”

M a rden V illag e Club, Kent

Marden Village Club Chair Les James said: ″We are very proud and honoured to be named by CAMRA as

one of the top four clubs in the UK. This is testament to the tremendous efforts and accomplishments of Simon, the club’s manager, his amazing bar team and the dedicated cleaners. They are all ably assisted by the Club’s Committee in ensuring the Club has a warm and welcoming atmosphere for members to socialise and drink. None of this would have been possible without the continued support of the Club’s members.”

F irs Club, Codsa ll Club Manager Anna Reynolds, Club Chairman Richard Bissell and Cellarman Dave Potts said: “Here at the Firs in Codsall we are extremely honoured to hear that we have achieved a place in the top four clubs in the country. This would not have been possible without the support of CAMRA members who have voted for us year after year, our committee, staff, members and customers.

“We strive to provide a welcoming atmosphere with a good selection of ales, including ales from our onsite microbrewery. We consider the club as a central part of the community of Codsall and surrounding areas.”

The four finalists will now have a chance to win the overall Club of the Year title for 2024, which will be announced in early 2025.

National Club of the Year Co-ordinator Phil Gregg said: “We have a very exciting competition this year, with a fantastic final lineup to the Club of the Year award. These four clubs exemplify what people come to expect from an excellent social club – important community spaces that promote the social wellbeing of their local area with a commitment to top quality cask beer I urge everyone to seek out the top four clubs in the UK, and to visit social clubs in your local area.”

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Issue 240

What is a Legionella Written Scheme of Control?

Written by Andy Clews, Senior Consultant and Authorising Engineer (Water), Water Hygiene Centre (www.waterhygienecentre.com) Quite simply it’s a written document that details the characteristics, components, operational methods and management of your water system to help maintain the compliant control of Legionella bacteria.

WHY DO YOU HAVE TO HAVE A LEGIONELLA WRITTEN SCHEME OF CONTROL? This ‘blog’ assumes that ACOP L8 is the chosen approach to control legionella bacteria in your water systems. Are you aware that any water system, that can release water and create aerosols, should have a Legionella written scheme of control to demonstrate that you are complying with the Management of Health and Safety at Work Regulations 1999? The content of the Legionella written scheme of control should be concise and accurate to reflect the simplicity/complexity of the water system in question.

NEW WATER SYSTEMS AND CAPITAL PROJECTS Whether your water system is a large complex centralised system, a simple mains cold water system with local hot-water heaters, or a water feature for example, ALL water systems were initially at the design stage where the preliminary information for the Legionella written control scheme should start. Through the design phase risk assessment, designers should identify risks that exist because they cannot be ‘designed out’ of the water system. This way the required preventative measures can be considered early and passed to the Contractor.

The Operating and Maintenance (O&M) manual should have a Legionella-specific section that identifies that the design of the individual water systems is based on the requirements of ACOP L8 and which part of HSG274 is applicable. The information must be clearly written in a style that non-technical readers can understand. All too often O&M’s have information for the water systems spread across various sections e.g. Architectural for the specified outlets, Mechanical for the design of plant and equipment up to service valves, and Building Management System for the automated controls, and bulked out with irrelevant manufacturers blurb which makes it difficult to find the correct information and implement the operational management activities.

Appendix 2 of HSG274 Part 2 (The control of Legionella bacteria in hot and cold-water systems) details information required from the combined effort of those involved in the design/specification of the water system, the installer and the Duty Holder/Responsible Person. Ideally, the appointment of an Authorised Person (Design) would liaise with the Authorised Person (Operations) in compiling the relevant and complete information before the handover and soft landings phase.

EXISTING WATER SYSTEMS If you find yourself inheriting/operating an existing water system that doesn’t have a Legionella written scheme of control it is advised that one is produced as soon as possible.

You may find that the information is already available and needs compiling into a specific Legionella written scheme of control for the system e.g. if you have a Legionella risk assessment, that is suitable and sufficient, the system information and operational maintenance requirements should be contained therein. Part of the written scheme of control will be covered by implementing the recommendations of the risk assessment e.g. appointing a water hygiene contractor to deliver planned and preventative maintenance activities. This may have already taken place but this decision/appointment may not have been documented in the Legionella written scheme of control.

WHAT SHOULD BE INCLUDED IN YOUR LEGIONELLA WRITTEN SCHEME OF CONTROL? As referred to earlier, Appendix 2 of HSG274 Part 2 details the information required for your Legionella written scheme of control. Written in a clear non-technical form the written scheme of control, in a nutshell, should be specific, relevant, concise and…...

• Identify the water system in question giving reference to the specific risk assessment and accurate as-installed record drawings, • Describe what is required for operational and maintenance management, e.g. description of how the design is intended to operate, temperature monitoring, etc.

• Indicate who will undertake routine duties listed in the scheme by giving the complete management structure • Explain how tasks and duties are to be delivered compliantly by identifying competency/training requirements of those responsible, • Describe an incident plan/remedial action in the event of failure.

JARGON!!

There are multiple examples across various pertinent documents as to what a Legionella written scheme of control is, which doesn’t help consistency. They do, however, all attempt to achieve the same thing. Other names used are Legionella written control scheme, written scheme, written control scheme, written scheme of precautions, written scheme of measures, written instructions, scheme of control, and written scheme of legionella control.

REVIEWING THE LEGIONELLA WRITTEN SCHEME OF CONTROL? Your written scheme should be reviewed and updated, in conjunction with the Legionella risk assessment, in anticipation of a significant change or when there has been a failure in your control measures. Examples of changes that require you to update your written scheme are similar to those for your Legionella risk assessment.

2024 Andrew Fairlie Scholarship Winner Crowned By All-Star Chef Panel The Hospitality Industry Trust (HIT) Scotland announced the recipient of the prestigious Andrew Fairlie Scholarship following a competitive selection process.

Andrew Clark, 32, was awarded the much-coveted industry Scholarship, impressing the panel of judges with his technical skill, professionalism and interpretation of the brief.

Widely recognised as the greatest scholarship for aspiring chefs in Scotland, the Andrew Fairlie Scholarship is an exceptional educational opportunity for professionals seeking first-hand experience within some of the world’s most acclaimed culinary establishments. Now in its fifth year, the award seeks to carry on the legacy of Andrew Fairlie and his commitment to nurturing culinary talent in Scotland.

Andrew was up against four other finalists in a skills test held at Perth College UHI on Wednesday 27 November. They had to cook and serve a seasonal sharing dish for four using a short saddle of Scotch lamb, spinach garnish, creamed polenta and sauce – the dish they had created for their scholarship application.

This year’s surprise challenge asked them to bring some homemade sweet pastry with them, and on the

day, they were all given the same ingredients and asked to create a pear and almond tart. The finalists worked hard to showcase their culinary abilities and create dishes worthy of the Andrew Fairlie accolade.

Andrew delighted the judges with technical ability, positive energy and flavourful dishes, and was crowned winner of the scholarship in an afternoon ceremony held at Gleneagles.

The judging panel comprised the country’s finest chefs, headed up

by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie. Alongside Stephen were fellow 2 Michelin-starred Patrons, Tom Kerridge of the Hand and Flowers and Sat Bains, Chef Patron at Restaurant Sat Bains. Gary Maclean, winner of MasterChef The Professionals and National Chef of Scotland, completed the judges line up to assess the finalists’ dishes.

Over a two-year period, Andrew will be taken on a world-class 2day educational trip to France with Grande Cuisine, gain practical experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, and undergo a stage at the 3-star Core by Clare Smyth in London.

These enriching educational experiences will advance Andrew’s knowledge and culinary skillset over an extended period, allowing him to refine his abilities and progress in his career.

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.”

$65 Billion Needed Annually to Shield Coastal and Marine Tourism from Climate Crisis, WTTC Report Finds 20

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The World Travel & Tourism Council (WTTC) called for urgent climate investment in coastal and marine tourism to protect it from escalating climate risks.

To achieve necessary mitigation, WTTC says that coastal and marine tourism will require annual investments of $30 billion for direct emissions reduction, with total needs reaching as high as $65 billion when including climate adaptation efforts.

Developed in collaboration with Iberostar Group and Oxford Economics, the soon to be released report Climate and Ocean: Quantifying Coastal and Marine Tourism and Protecting Destinations underscores the dual need for climate action and resilience-building.

In 2023, coastal and marine tourism directly generated US$1.5 trillion and supported 52 million jobs globally. It also accounted for approximately 50% of all tourists’ spending globally, generating $820 billion in direct tax revenue.

Despite its economic importance, the environmental footprint from coastal and marine tourism calls for rapid mitigation and adaptation measures.

The report highlights that coastal and marine tourism directly contributed 0.8% of global GHG emissions in 2023, equating to 390 million tonnes of CO2.

Coastal destinations worldwide, especially those in vulnerable regions, face mounting threats from climate change, including rising sea levels, extreme weather, and coastal erosion.

Small Island Developing States (SIDS) and Pacific coastal areas in particular, are under severe strain, with rising climate-related displacement and economic losses posing urgent challenges.

COP22 in 2016, have been instrumental in mobilising non-state actors to advance the Paris Agreement’s objectives.

The Ocean Breakthroughs are transformative pathways covering five key ocean sectors: Marine Conservation, Shipping, Ocean Renewable Energy, Aquatic Food and Coastal Tourism. Accelerated action and investments in these sectors could deliver a reduction in GHG emissions of up to 35% and contribute to a resilient, nature-positive and net-zero future by 2050.

Julia Simpson, President & CEO WTTC, said: “Coastal and marine tourism is a lifeline for millions globally, generating US$1.5 trillion to the world’s economy. But it’s on the frontline of climate change.

“Protecting our coast and marine life isn’t just an environmental necessity; it’s a social imperative. Our report quantifies the scale of the challenge.

Reducing the environmental impact of coastal and marine tourism could cost US$ 65 billion every year.

“Given the economic and social value of coastal tourism we are calling on governments, development organisations and Travel & Tourism businesses to act now to safeguard these vital natural resources.”

Gloria Fluxa, Vice-Chairman and Chief Sustainability Officer for Iberostar Group and Chair of WTTC’s Sustainability Committee, said: “It is never too late to act. To safeguard our industry, its people, and the ecosystems we rely on, we must focus on mitigating our operations, transforming supply chains, and investing in nature with nature-based solutions for climate adaptation. Decarbonization and adaptation are essential investments to building a resilient, nature-positive tourism model.

This makes clear that investments in climate action are not just essential but urgent.

“We support the Ocean and Climate Platform’s call for bold investments in coastal resilience. The Coastal Tourism Breakthrough under the Marrakesh Partnership offers a clear roadmap to cut emissions by up to 35%. Now is the time for decisive action to ensure our destinations thrive for generations.”

This report was developed to support the Coastal Tourism Breakthrough under the leadership of the Marrakech Partnership for Global Climate Action, and the UN High Level Climate Champions, which, since

The report highlights climate solutions which are proving to have a positive impact, such as Visit Scotland, which has invested heavily in renewable energy and low-carbon infrastructure to cut emissions.

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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

RBH Forecasts Trends Shaping the Hotel Industry in 2025 24

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which add value.

RBH Hospitality Management’s Executive Committee highlights key trends set to shape the sector over the next 12 months. As the hospitality landscape continues to adapt and innovate, 2025 is poised to continue on a positive trajectory for hoteliers. From a renewed surge in investor confidence and expansion into untapped markets, to a growing focus on delivering authentic guest experiences and the strategic use of existing spaces to create additional rooms, 2025 looks set to drive profitability and create lasting value.

HOTEL NEW BUILD FORECASTS LOOK POSITIVE DESPITE HIGH BUILDING COSTS - Gregor MacNaughton, Chief Technical Officer The UK construction industry is undergoing significant transformation, shaped by evolving technologies, changing regulations and global economic shifts, and with climate change an increasingly pressing issue, sustainable building practices will be in the spotlight. This increased focus on sustainability will see hotel brands looking to improve their properties to meet the changing needs of guests and adapt their brand standards to influence change across the sector.

EXPAND BY DIVERSIFYING EXPERTISE INTO UNTAPPED MARKETS - David Hart, Chief Executive Officer As anticipated, the third-party hotel management industry has seen notable consolidation in 2024 driven by increased competition and the desire of some founder owners to derive value from the businesses they have built. Looking ahead to 2025, this trend is expected to persist as this fragmented market continues to professionalise, and the influence of larger US management companies starts to become more evident as they look to expand globally.

In addition, the significant expansion of wider operational real estate such as student accommodation, branded residences and care homes presents an opportunity for professional third-party managers with a hotel background to diversify their expertise and align with other categories that have an underlying hospitality element. With a tightening market in hotels, it feels like 2025 is a pivotal year for expansion into these untapped sectors.

SHIFTING GUEST EXPECTATIONS TO PRESENT OPPORTUNITIES FOR CONTINUAL IMPROVEMENT - Louisa Green, Managing Director The hospitality industry will face a mix of challenges and opportunities in 2025 shaped by ongoing economic pressures, shifting guest expectations and advancements in technology. Rising labour costs will continue to impact the sector compelling businesses to innovate in payroll management and operational efficiency, which will drive further investments in the use of AI. Regarding guest expectations, value, flexibility and exceptional service will be paramount, with flexible booking terms, cancellation policies and personalised loyalty rewards playing a key role. Additionally, guests will increasingly favour unique, authentic experiences that go beyond simply providing a room or meal, and the desire for workspaces within hotels along with improved wellbeing options such as healthier dining choices and well-equipped gyms will continue. Eco-friendly options will become a

The high cost of building materials is one of the most significant factors affecting construction costs, and this will continue throughout 2025. As such, a key trend will include converting existing properties into hotels and maximising existing space to build bedroom extensions. must-have with less tolerance for superficial or ‘greenwashed’ claims as eco-conscious guests proactively look for energy-efficient practices, sustainable sourcing and waste reduction initiatives.

DECREASING INTEREST RATES WILL DRIVE INVESTOR CONFIDENCE IN THE SECTOR Andrew Robb, Chief Financial Officer Whilst transaction volumes in 2024 increased compared to 2023, growth in single-asset deals has remained modest once larger portfolio transactions are excluded – something I expect to change in 2025 following the conclusion of the UK and US elections, and anticipated decreases in interest rates which will drive greater investor confidence.

Despite a successful 2024 for RBH, with six new hotels and three more committed for 2025, the development landscape will remain tough due to stubbornly high construction costs. This has led some major global brands to focus on limited-service conversion brands like Spark by Hilton, Fairfield by Marriott and Garner by IHG, all poised for significant growth in 2025 and beyond.

Investor sentiment remains strong in the hospitality sector with a continued focus on having operational partners who are aligned, provide a complete solution and maintain a visible senior leadership. Increasingly sophisticated investor expectations around reporting and data transparency have prompted RBH to invest in enhanced business performance analytics, system development and automation within hotels, with our central team ensuring that time is invested in the strategic areas

That said, the forecast for UK new build hotels in 2025 is positive, with a projected growth of 6% following a strong rebound in 2024 after a significant slump in 2023. Several factors contribute to this growth including increased consumer spending, recovery of overseas tourism and investor confidence. However, UK construction regulations are becoming stricter, especially around safety, environmental impact and energy efficiency and the industry will need to comply with several new regulations aimed at reducing carbon emissions, improving building safety and enhancing the overall quality of construction in 2025.

The use of AI and automation will advance significantly in 2025 - Vibhu Gaind, Chief Information Officer In 2025, we will see a further push towards Artificial Intelligence being adopted across the hospitality sector, transitioning from indirect use through vendors to direct application via private AI tools such as private ChatGPT and CoPilot. Integration into datasets and tools like Office 365 will drive efficiency and productivity.

Customer service automation will also see a leap forward, enabling personalised direct-to-guest interactions, complementing OTA services.

Enhanced guest room connectivity with WiFi 6 will make high density areas more stable, supporting seamless online tool usage across properties.

Growing guest, revenue and financial data will allow operators to make smarter decision-making, ESG initiatives and cybersecurity will require increased investment, and the industry will need more focus on compliance.

12,480 Tonnes Of Carbon Emissions Saved Through Laundry And Hospitality Campaign

Traditionally cleaned linens for hospitality businesses have been protected by plastic covers, during transit from the laundry and while they are stored before being used. In recent years hospitality linen services have used 100 tonnes of plastics a week to protect clean textiles – of which only about 9% is recycled. With the drive to banish single-use plastic, finding sustainable alternatives has been a key objective for the Textile Services Association (TSA), UKHospitality (UKH) and the UK Housekeepers Association (UKHA).

In 2023 the three organisations along with its members agreed to work towards removing all single use plastic where possible from the processing of bed linens and towelling by 2025. It was described as an historic agreement – but an agreement is one thing, putting it into operation is quite another.

Recently the TSA conducted a survey of members to see how the plastic-free campaign was progressing. “The results are incredibly encouraging,” says David Stevens, CEO of the TSA. “83% of respondents have started removing plastics from their operations – and nearly 40% say their delivery of hospitality linens is already plastic-free, including some of the biggest companies in the sector.”

A further 5% said delivery would be plastic-free by the end of 2024, 17% by 2025, and the remainder by the end of 2026. It’s estimated that up to 80% of single use plastics has already been taken out of the linen delivery system in the UK. Stevens says, “Our research uncovered the unsustainable figure of 100 tonnes of plastic per week being used to wrap linen. Reducing this usage by 80% will save a staggering 12,480 tonnes of carbon emissions per year – and over 4,000 tonnes of plastic waste would no longer be going to landfill.”

Replacing plastics required planning and investment in alternative methods. These have included stacking

linens direct into cages, using cage liners, and using hampers.

In some cases it’s a huge challenge to eliminate the plastic cover. For example, it may be that the particular operation requires bundles of clean linens to be left outside temporarily, and a plastic wrap provides the most effective protection. And while hospitality is the prime focus for this initiative, there are other sectors that employ single use plastics for linen service, where the challenge will be greater. This is particularly the case where ensuring sterilisation is a critical issue, such as in the healthcare sector.

The survey results were presented during a round table meeting of laundry and hospitality organisations. One of the attendees was Premier Inn, who have been engaged in the programme to remove single-use plastic wrapping of hospitality linens for the last two years. The company’s procurement manager, Barnaby Mager, said, “It hasn’t been easy. We’ve worked in partnership with our laundry suppliers to overcome the operational issues and together we’ve achieved a 50% reduction so far. We are looking forward to improving this further. Premier Inn is hugely supportive of the progress being made across the industry.”

Center Parcs is also fully behind the industry’s move to find a sustainable solution. Samantha Stephenson, procurement manager said, “We are extremely keen to be involved in any initiatives to remove plastic, but it’s a challenging issue for holiday parks, when you are constantly dealing with the elements. We are currently in talks with all of our laundry partners to review our packaging and hope to go plastic free as soon as possible. In the meantime, we have established a collaboration with our linens wrap provider to bale, collect and closed loop recycle our linen and towel packaging.”

“There is a huge amount of support for this campaign across our industries,” says Stevens. “We’ve already made enormous progress, which is down to everyone involved being committed to the objectives. These are significant steps in the progress towards net zero.”

Drinks Sales Edge Into Growth Ahead of Christmas Rush League fixtures and Remembrance Day commemorations in local communities. However, sales were then down by between 0.3% and 3% from Wednesday to Friday (13 to 15 November), before a flat Saturday.

On Premise drinks sales moved back into fractional growth in mid-November, CGA by NIQ’s Daily Drinks Tracker shows.

Average sales in managed venues in the seven days to Saturday 16 November were 0.7% above the same week in 2023—a very modest increase, but raising hopes that festive occasions may start to unlock more consumer spending after a tough autumn in the On Premise.

There was strong growth of 8% and 5% on Sunday and Monday (10 and 11 November) respectively, thanks in part to a burst of brighter weather, Premier

The Daily Drinks Tracker’s breakdown of key drinks categories shows a decent week for Long Alcoholic Drinks (LAD) segments, with beer and cider up 4% and 3%. Wine was also up by 3% and soft drinks by 1% but spirits were 11% behind the same week in November 2023 to continue a challenging year for the segment.

“Growth of 0.7% isn’t much cause for excitement, but it at least shows suppliers and operators are hauling sales back into line with last year,” says Rachel Weller, CGA by NIQ’s commercial leader UK & Ireland. “Consumers are hopefully getting ready to release some pent-up spending over December, and it’s encouraging to see good LAD numbers. However, with growth coming from higher prices, it’s clear that volumes remain under pressure, and venues will have to work very hard to attract people out of home over the festive season.”

Cosy Club Owner Loungers Purchased By Fortress For £338m Loungers PLC has agreed to the terms and conditions of a takeover by Fortress Investment Group, alongside reporting strong half-year results that underline the cafe and bar operator’s ‘steady growth and market resilience’.

The Loungers board has backed an offer from Fortress Investment Group which values the bar group at £338m.

Fortress will offer 310p per share, which is a 30 per cent premium to Loungers’ closing price yesterday and above its highest ever trading price.

Loungers, based in Bristol, England, operates the Lounge, Cosy Club, and Brightside brands across 258 nationwide.

Commenting on the Acquisition, Alex Reilley, the Chairman of Loungers, said: “We remain very confident about Loungers’ future prospects and the half year results that we announced separately today clearly demonstrate the strong momentum that we have in the business.”

“Loungers has come a long way since we opened our first site in Bristol in 2002, and we are hugely proud of the jobs we’ve created, the positive impact we’ve made on the UK’s high streets, and the outstanding hospitality our amazing teams have provided since then.”

“We are more ambitious than ever and we see Fortress as being an ideal partner to help us take Loungers into the next phase of its growth journey.

We believe that the Acquisition represents a compelling proposition for all of our stakeholders and will allow us to execute our ambitious growth plans even more decisively and effectively.”

Commenting on the Acquisition, Domnall Tait, Managing Director at Fortress said: “Fortress is pleased to present this offer for Loungers, a company we believe holds a strong and differentiated position in its industry. Loungers’ Directors have delivered impressive increases in the number of locations, same-store sales and revenues over the past several years – in spite of the recent challenges faced by the wider hospitality sector. This growth, and management’s continued commitment to the

business, give us confidence in the company’s growth potential and in the opportunity to increase value.” ”Fortress brings to the table a successful track record of investing in consumer-focused businesses across the globe, particularly in the UK. For example, Fortress’ investment in Majestic Wines and Punch Pubs & Co. has helped drive the growth of each of those companies. Today’s announcement further strengthens Fortress’ commitment to the UK market, and to being a responsible steward of and investor in UK businesses.

Fortress has a high conviction in the future of experience-led retail and hospitality, and believes this is highly complementary to Loungers’ business model, strong operational performance, and impressive management team. Fortress looks forward to partnering with Loungers’ management and to providing them with support to drive the business through its next stage of growth.”

Separately, Loungers released its half-year results for the 24 weeks to October 6, showcasing strong financial performance.

Pretax profit surged 51% year-on-year to £6.0 million from £3.9 million, as revenue climbed 19% to £178.3 million from £149.6 million.

The company said trading continued to go well into the third quarter, with like-for-like sales growing 3.9% over the seven weeks to November 24 despite disruptions caused by Storm Bert.

Loungers opened 17 new sites in the period and remains on track to open 35 new sites for the full year, bringing its total estate to 292 locations.

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Brewers Face Uphill Struggle As Tough New Costs Post Budget Threaten To Wipe Out Profits 26

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British brewers will have to tackle a number of challenges after the Budget as tough new costs pile on the pressure, the British Beer and Pub Association warned.

Breweries pour billions into the UK economy and are world-renowned part of British manufacturing, despite the several significant challenges they face.

Now, bottled beers face sharply rising costs in 2025 and the centuries old tradition of brewing beer “faces real and present dangers”. The BBPA is calling on Government to review new additional costs such as packaging and employment costs.

Latest figures from 2024 Oxford Economics research show GVA contributions by breweries amounted to £5.7 billion, and they supported 85,000 jobs up and down the country. This vastly underplays how brewers support the thousands of jobs the pub sector creates.

Brewers were making, on average, just two pence per bottle of pre–packed beer prior to the Chancellor’s Budget; this took into account duty, packaging, and retail costs.

It could lead to businesses making tough decisions in order not to undermine growth and carrying on pouring billions into the UK economy.

The Budget’s announcement that a rise of 3.6% on non-draught beer will mean a painful £80m extra cost to the sector, the BBPA estimates.

Emma McClarkin, CEO of the BBPA, said: “The sector does face real and present dangers to growth and investment, and Government must confront the reality of the Budget’s consequences.

There are also EPR (packaging) fees being introduced which would mean an extra £138m from April – this is equivalent to around an extra 4p per 330ml bottle, and 7p per 500ml bottle.

The British Beer and Pub Association warned this could wipe out the paper-thin profits brewers make per bottle, which are sold in both pubs and supermarkets.

“While the draught beer cut was a welcome acknowledgement of the importance of our sector and the price of a pint, major challenges remain and next year will present a major challenge for the industry.

“The cumulative impact of the Budget for our industry, means, at a conservative estimate, a £500m increase to the cost of doing business

for the industry. This is on top of up to £138m of additional packaging costs for beer in glass bottles putting pubs, brewers, investment and jobs at continued risk. They may have to make tough decisions, such as passing on extra costs to customers and indeed reviewing the viability some iconic beer brands.

“We urge the government to urgently consider how to phase in some of these eye-watering costs over a longer period, continue to review and reduce EPR fees to ensure they are fair and sustainable, so we can continue to play a critical role for the UK’s economy, employment, and culture.”

According to the BBPA’s brewery database, there were 1,885 breweries in the UK in 2023, a decline of 37 on the previous report in 2020 (1,922).

Although this represents a smaller relative decline than that for the pub sector, it still highlights how the challenging circumstances of the last few years have affected both pubs and breweries where beer still accounts for two third of alcoholic beverages sold.

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

ate 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.

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 deliber-

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

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

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

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

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

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

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

meant full lift completion in April 2024.

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

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

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

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

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

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

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

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

At the customer's request, the lift’s structure wasn’t initially anchored to the brickwork, resulting in a requirement to monitor structural movement. Stannah conducted wind load calculations, revealing potential issues during gale-force winds. To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork.

THE CLIENT

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

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

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

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

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

THE RESULT

www.stannahlifts.co.uk

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

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

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Issue 240

Dynamic Pricing: Profit Driver Or Customer Killer?

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.

Meetings Industry Association Unveils Essential Martyn’s Law Guidance for Business Events Sector To provide clarity for the sector, the Meeting Industry Association (MIA) has produced a practical guide to help the business meetings and events industry navigate the forthcoming Martyn’s Law.

tion, research and best practice, so we have always been very supportive of Figen Murray’s quest to ensure that venues do all they can to mitigate risks and improve safety standards for all.”

Working in partnership with leading security and risk management experts GSA Global, the trade association has compiled a step-bystep roadmap to help the sector stay ahead of the potential requirements, so it is ready when the law is enacted.

“Her poignant keynote at our Connect Day in Manchester in December 2023 evoked an emotional standing ovation as she shared her son Martyn Hett’s story following the Manchester Arena attack in May 2017. Having discovered through our quarterly MIA Insights that 80% of organisations would benefit from practical guidance, we were keen to join forces with GSA Global to compile this comprehensive sector-specific roadmap.”

The extensive guide provides details on the existing legal frameworks that venues must comply with to ensure the safety of their staff, visitors, and the general public, as well as information on the expected Martyn’s Law. It also provides helpful information on the implications for varying sized venues alongside training checklists, risk assessment templates and communication protocols.

Alun Jones, director of protective services at GSA Global, said: “While the legislation is not yet legally mandated, the government has committed to introducing Martyn’s Law. Therefore, although the MIA’s guidance does not constitute legal advice, it offers practical steps encouraging venues to review their security practices, enhance their preparedness for emergencies, and ultimately, provide a safer environment for people to meet and a safer, more secure future for all.”

Figen Murray, the driving force behind the legislation, has endorsed the guide. She said: “The terrorist threat picture is complex and ever evolving. A key part of the necessary preparations for Martyn’s Law is to create a good security culture with processes clearly communicated to all staff. Earlier this year it was disappointing to learn from the MIA Insights that 43% of venues are currently unsure if their organisation is prepared for its introduction. I’m therefore extremely grateful to the MIA for compiling this roadmap in partnership with GSA Global, as well as their ongoing commitment to encourage the business meeting and events sector to enhance safety and security.”

In light of her work becoming a powerful advocate for public safety and compassion across the UK and beyond as well as her tireless campaigning for ‘Martyn’s Law’, Figen Murray was presented a Special Recognition Award at the association’s recent miaList.

MIA chief executive, Kerrin MacPhie, said: “The MIA is on a mission to champion quality standards, educa-

To download the guidance, visit https://mia-uk.org/Martyns-Law

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.

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.

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 illustrations 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 in-venue posters and beermats.

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.

“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.”

Festive Ordering

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

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

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

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

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

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

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

2. Create and optimise content for festive events

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Email: sales@christmastreeworld.co.uk

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

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

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

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

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

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

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

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

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

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

See the advert on the facing page for information.

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

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Chefs' Buyers Guide

Issue 240

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 indepth 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.

FLEXIBILITY AS A COMPETITIVE ADVANTAGE

Cheese That Delivers Gold Star Profits At Bradbury’s Cheese, we are proud to offer a comprehensive range of services and products designed to elevate the out-of-home dining experience. As one of the UK’s leading cheese producers, we understand the demands of the food service sector, and our expert team is dedicated to providing high-quality, innovative cheese solutions tailored to caterers, food manufacturers, and hospitality businesses.

Our extensive portfolio features a wide array of carefully crafted cheeses, from classic favourites like Cheddar and Stilton to more adventurous, artisan varieties.

We supply these products in convenient formats, including pre-packed portions, catering-size blocks, truckles and bulk sized packs. Ensuring that chefs and food service operators can easily incorporate our premium products into their menus.

But we don’t stop at just providing exceptional cheeses our out-of-home team goes the extra mile to support your business with bespoke solutions.

Whether it’s developing tailored cheese blends for your customers, offering expert advice on cheese pairings, or creating custom promotional materials to showcase our products, we work hand-in-hand with our clients to drive success. Such as our serve and share cheeseboard, four different cheeses of your choice, cut, down into 30g portions for mixed margins and ease of use. www.bradburyscheese.co.uk enquires@bradburyscheese.co.uk

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.

Buy LESS Oil, FRY More Food

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different. It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil.

It is not just about health, though, High Oleic Sunflower Oil is particularly resistant to Oxidation (breakdown) and so will perform significantly more frying cycles in a busy kitchen. Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium. It can also be filtered cold and more cycles mean less downtime for the friers.

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more

slowly than cheaper oils.

Because the oil is strong, it means that even with a modest premium price, it saves money and waste, so you are effectively increasing the quality of your ingredients and cutting costs at the same time.

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fertiliser. It is the most sustainable oil.

For more information please feel free to contact Martin McHugh on martin.m@flavoil.co.uk . There is more information on www.flavoil.co.uk

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Issue 240

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

36

CLH DIGITAL

Issue 240

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 240

CLH DIGITAL

37

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

38

CLH DIGITAL

Issue 240

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

40

CLH DIGITAL

Food Safety

Issue 240

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 240

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 3R (EPOS) Solutions 3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively.

This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour,

Issue 240

CLH DIGITAL

enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert below for details.

Why Bar Tabs Can Boost the Bottom Line Bar tabs, a classic hospitality practice, can be a powerful tool to increase customer spending. Bar tabs can significantly impact your bar or restaurant’s revenue by offering convenience and fostering a sense of community.

If your venue offers a bar tab service, it can reduce friction in the ordering process. Customers can receive faster service, allowing servers to input drinks and food quickly, reducing wait times and improving customer satisfaction.

Customers who don’t have to reach for their wallets or cards regularly are more likely to make impulse purchases. Establishments that allow for tabs will increase customer spending. Phil Dixon, a previous advisor to the BII, was adamant that “If you want to increase spend, you must retain cards.” Paul Eagles, previous Head of Risk Policy and Strategy at VISA confirmed this statement: “When using cards, people spend at least 35% more.”

Bar tabs let staff know their regular customers’ preferences, leading to more personalised service and stronger customer relationships. They can also provide valuable customer preferences, spending habits, and peak hours data. How do operators best protect them-

selves with increasing dine and dash incidents plaguing operators and hospitality venues? Keeping customers’ bank cards while running a tab removes the temptation to ‘dash’.

Securely holding bank cards allows you to check the card’s validity and offers very little chance of customers being tempted to walk out without paying if their card is securely stored behind the bar.

By understanding the psychology behind customer behaviour and leveraging the power of bar tabs, you can create a more engaging and profitable bar or restaurant experience.

CardsSafe is the most secure way to keep food and drink tabs and reassure customers that you take their card safety seriously. CardsSafe is a cost-effective technology designed to retain customer bank cards while they run a tab securely. With CardsSafe, venues can upsell, reassuring customers that their cards are held responsibly, improving customer service and protecting assets. As a result, hospitality managers can maximise profit, increase spending, and reduce losses.

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

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

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Issue 240

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 240

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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Issue 240

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.

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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

52

CLH DIGITAL

Issue 240

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 240

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

CLH DIGITAL

53

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

54

CLH DIGITAL

Issue 240

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 240

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

55

56

CLH DIGITAL

Issue 240

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 240

CLH DIGITAL

57

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

ACO A CO Gr Grease ease T Traps, raps, Separ ators and R Separators Recovery ecover y U Units nits Find the right grease unit for your kitchen using our selector In today’ y’ss catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

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 based on things like: Location of the unit Your kitchen equipment set up Days of operating Number of meals ser ved 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.

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