CLH Digital - Issue #241

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 241

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Employment Rights Bill Must Not Hurt Hospitality Workers and Damage Job Opportunities... ...Sector Warns

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The Government’s proposed changes to employment rights are likely to undermine growth, the British Beer & Pub Association (BBPA) has warned, as it calls on decision makers to avoid imposing new rules that could ultimately hurt workers.

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The changes suggested in the Employment Rights Bill “seem destined to result in a framework of requirements that are more likely to stifle, rather than promote, growth”, the trade association said.

If the changes lead to an even higher cost of doing business, companies will have

to make tough decisions, the BBPA outlined in its responses to the first set of consultations.

In its responses to initial technical consultations, the trade body urged Government to address the concerns of businesses and allow them to remain flexible.

(CONTINUED ON PAGE 3)

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CLH DIGITAL

Issue 241

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EMPLOYMENT RIGHTS BILL – A BLOW TO UK HOSPITALITY? As we near the close of 2024, it’s an opportune moment to reflect on the challenges and milestones that have shaped the UK’s hospitality and licensed ontrade sector this year.

EDITOR

Peter Adams

But amidst this reflection, there is a rather ominous cloud on the horizon: the proposed Employment Rights Bill. Both the British Beer & Pub Association (BBPA) and UKHospitality have sounded the alarm, warning that this legislation could inflict serious harm on jobs and growth within the industry.

Unlike many other sectors, hospitality thrives on flexibility and adaptability—qualities that are essential for both employers and employees.

This has been particularly true for demographics like students, working parents, and others seeking casual or part-time work to fit around their commitments. The proposed rigidities in employment law threaten to upend this balance.

One, (at least for me), particularly contentious element is the extension of sick pay entitlement from day one. In my younger years working in factories in the industrial north, the culture around “sickies” was far from ideal. Calling in sick was often frowned upon but not uncommon, with excuses ranging from hangovers to the weather.

Anyone who “has spent a day in the real world” would agree. Imposing this from day one in the hospitality industry, which already operates on razor-thin margins, seems shortsighted at best.

As UKHospitality rightly points out, this risks disincentivising work at a time when labour shortages remain a critical issue for the sector.

The cumulative impact of this bill, combined with recent changes to National Insurance Contributions (NICs) and the increasing minimum wage, could be devastating not only to hospitality but to the wider economy. The industry employs millions, fuels local economies, and contributes significantly to national GDP. Yet it often feels

as though policymakers, and I have to say this administration in particular fail to appreciate these contributions when drafting legislation, so I hope some sort of watering down will prevail!

On a side note, Tom Kerridge's warning highlights the precarious state of the hospitality industry, particularly the high-end segment, which often serves as both a cultural hub and an economic driver.

The combination of rising costs—like the national insurance hike—and broader economic pressures has undoubtedly made survival harder for many businesses.

It’s a valid point that while farmers are the backbone of our food supply, the hospitality sector is equally vital in shaping the social fabric of a nation.

Without thriving restaurants, cafes, and event spaces, the opportunity to connect, celebrate, and enjoy the fruits of farmers’ labour is significantly diminished.

Mass protests and widespread support for farmers are essential but extending that solidarity to the hospitality sector could be transformative.

A robust hospitality industry not only supports farmers by purchasing their goods but also employs millions and enriches communities.

Advocacy and awareness in 2025 for this sector might not only protect cherished institutions but could also foster stronger connections between consumers, restaurateurs, and local producers.

What kind of “noise” do you think would be most effective in rallying support?

Awareness campaigns? Policy advocacy? Collaboration between farmers and hospitality? Please do share your thoughts!

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 241

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Employment Rights Bill Must Not Hurt Hospitality Workers And Damage Job Opportunities (Continued fron Front Cover) It warned that “its current proposals are likely to lead to a reduction in staff recruitment, slower wage growth and reduced investment”.

“UNFORTUNATE CONSEQUENCES” Andrew Tighe, BBPA’s director strategy and policy, said: “Our sector’s workers are invaluable and, of course, we want them to remain valued and treated fairly. jobs, businesses must be viable.

“However, we are concerned that the proposals could backfire as they are likely to have inadvertent and unfortunate consequences which could hurt workers.

“We fully back the Government’s growth mission and know it values our sector which is why we are warning that, if we are to continue investing and supporting “We are calling on Government to address businesses’ concerns so that we continue to be the backbone of the UK’s job market and carry on employing fantastic people.”

SPIRALLING COSTS The BBPA warns the potential impacts will be compounded by the Budget announcements. Employer National Insurance Contributions and spiralling employment costs will be exacerbated by the additional costs and administrative burdens that the Bill could layer on top.

The BBPA pointed out that the Bill does not adequately acknowledge the sector is affected by seasonal demand, and its workforce values flexibility that allows them to prioritise their needs and commitments.

It is therefore vital, the BBPA said, that the Bill rethinks its proposals in conjunction with the sector so it can continue to pour billions into the economy and form the backbone of the UK’s job market. £18bn Tax Revenues The brewing and pub industry in the UK makes a major contribution to the local and national economy. The sector generates more than £34billion to the economy, supports over 1 million jobs and generates £18 billion per year in tax revenues.

Despite huge economic and social value, taxes and rising business costs mean pubs were making just 12p a pint on average, even prior to the recent Budget announcements.

UNIQUE CIRCUMSTANCES UKHospitality has also urged the Government to ensure the unique circumstances of the hospitality industry are reflected in any employment rights changes.

The trade body has submitted responses to each consultation, building on the evidence that it provided to the Employment Rights Public Bill Committee when it shared extensive operator feedback and reiterated the need for legislation to reflect the unique circumstances of the sector compared to office jobs.

IN ITS EXTENSIVE WRITTEN SUBMISSIONS UKHOSPITALITY HAS HIGHLIGHTED THE FOLLOWING: 1. Statutory sick pay-That the proposed changes to statutory sick pay – in which statutory sick pay will be payable from the first day of absence rather than the fourth – will have the unintended consequence of incentivising absenteeism. It is also supporting the removal of the Lower Earnings Limit so that all workers are entitled to it, at a proposed rate of 50% of the individual’s earnings.

2. Guaranteed hours contracts-UKHospitality does not agree that agency workers who have worked regularly for a business should be given guaranteed hours contracts. This proposal is impractical and unworkable and does not reflect the nature of agency work.

3. Fire and rehire-While the Government’s proposal to changes around ‘fire and rehire’ are broadly welcome, as they stand the plans are too broadly drawn and that should apply to fixed term contracts only, not seasonal ones.

4. Union recognition-There is no support from the hospitality sector for the lowering of thresholds for union recognition. Thresholds need to be maintained to allow for a properly democratic process to take place.

SIGNIFICANT CHALLENGES Kate Nicholls, Chief Executive of UKHospitality said: “We are pleased to provide our recommendations to the Government on its first set of consultations on its Employment Rights Bill.”

“It’s imperative that we continue to work closely with Government on this bill to ensure that the resulting legislation is right for hospitality businesses.”

“To date, the Government has listened to UKHospitality and ensured the legislation does enable employees to continue to have the right to flexible working, which ensures that as an industry we can support getting those furthest from the labour market into work.”

“As it stands, the Bill will present significant operational challenges and come at a considerable cost to the sector, predominantly through a vastly increased administration burden.”

“Moreover, by the time these changes come into effect, the sector’s ability to support employment is likely to have already been significantly eroded by £3.4 billion in costs the Budget inflicted on hospitality.”

“For hospitality businesses to be in a position deliver on the ambitions within the Employment Rights Bill, it’s vital that the Government urgently addresses the upcoming changes to employer National Insurance Contributions.”

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Issue 241

The Art Of Balancing The Commercial Relationship And Keeping Debts Under Control

By Saljuq Haider is a Partner and Lauren Windsor is a Solicitor at Taylor Walton Solicitors www.taylorwalton.co.uk Whether you are the supplier of goods/services or the recipient of them, it’s imperative to all businesses that you keep on top of outstanding invoices, and manage cash effectively, to minimise debt and continue a positive business relationship.

incurred. These days this job is often managed through accounting software, but not all businesses are the same.

How do both work together to minimise debt and what are the potential legal consequences of not dealing with debt efficiently?

Equally, cashflow is the lifeblood of a business and allowing invoices to remain unpaid beyond a contractually agreed time limit is never advisable – act swiftly and effectively.

In the event that the recipient does not settle an invoice on time or at all, this gives the supplier an opportunity to stop providing their goods/services and therefore reduce further debt being incurred.

Further, as a recipient it is helpful to request that invoices are issued on a regular basis to give you an opportunity to query the costs or budget accordingly. Any disputes of invoices should never be allowed to drift, no matter how good a commercial relationship. If a recipient has a genuine issue with an invoice, then articulate it in writing as soon as possible.

SET OUT THE CONSEQUENCES OF A LATE PAYMENT

WRITTEN AGREEMENTS

For suppliers, it is useful to communicate the consequences of a late payment within the written agreement and/or on the invoice itself. This provides certainty as to what will happen if the recipient does not settle the invoice on time, such as the applicable rate of interest to the principal debt. This also encourages payments to be made on time.

A contractual relationship can be formed in the absence of a written document. However, if a contract is not in writing, this can lead to ambiguity about the terms of the contract, including the price of a contract, when recipients will be charged by the supplier and when payment must be made following receipt of an invoice.

If the supplier and recipient are both acting in the course of business and the supplier has not set out the interest rates to apply to late payments, then the Late Payment of Commercial Debts (Interest) Act 1998 could apply. This enables the supplier to recover interest at a rate of 8% over base rate, as well as compensation payments and their reasonable legal costs for recovering the debt.

By ensuring the terms and conditions have been provided from the inception of the business relationship, both parties will know where they stand, and this document can be used as a point of reference in the event that a dispute arises between the parties.

SEND REMINDERS FOR ANY OUTSTANDING INVOICES

As the recipient, it’s important you properly consider the terms of your commercial relationship from the outset. If there are no formal terms, then ask questions via written correspondence and keep a paper trail of all communications including contemporaneous notes of telephone conversations. If things do go wrong, this evidence will be crucial in backing up your position.

INVOICE AT REGULAR INTERVALS By sending invoices at regular intervals, the supplier and the recipient can keep track of the costs being

Chasing for outstanding payments will not necessarily have a negative impact on the commercial relationship.

Open communication ensures that both parties know where they stand in respect of any outstanding debts, or it can lead to an agreement about the timing of the payment.

DEFAULTING ON THE PAYMENT OF AN INVOICE As discussed above, a contractual relationship can be formed in the absence of a written agreement. As such, by failing to pay an invoice as it falls due, you are likely to be in breach of contract.

This could result in the Supplier temporarily or permanently ceasing to supply its services/goods, which could have a knock-on effect for the recipient’s business.

B&B HOTELS Unveils First UK Hotel At London Heathrow Sector Warns The Government’s proposed changes to employment rights are likely to undermine growth, the British Beer & Pub Association (BBPA) has warned, as it calls on decision makers to avoid imposing new rules that could ultimately hurt workers.

The changes suggested in the Employment Rights Bill “seem destined to result in a framework of requirements that are more likely to stifle, rather than promote, growth”, the trade association said.

If the changes lead to an even higher cost of doing business, companies will have to make tough decisions, the BBPA outlined in its responses to the first set of consultations.

In its responses to initial technical consultations, the trade body urged Government to address the concerns of businesses and allow them to remain flexible.

It warned that “its current proposals are likely to lead to a reduction in staff recruitment, slower wage growth and reduced investment”.

“Unfortunate Consequences” Andrew Tighe, BBPA’s director strategy and policy, said: “Our sector’s workers are invaluable and, of course, we want them to remain valued and treated fairly.

“However, we are concerned that the proposals could backfire as they are likely to have inadvertent and

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Two Thirds Of UK Drinkers Intend To Drink More Over Christmas According To Charity Drinkaware Issue 241

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Almost two-thirds (64%) of UK drinkers intend to drink more alcohol over Christmas than they typically would at other times of the year, according to a new survey published today (Thursday 5 December) by alcohol-harm charity Drinkaware.

rest of the year

This increases to three quarters (75%) when talking about young adults (18-34 year olds). Young adults are twice as likely to feel pressure to drink from friends (31%) over the festive period compared to all adults (16%). They will also have fewer drink free days during this time (57% compared to 45% for all adults).

Karen Tyrell, CEO of the charity Drinkaware said: “Christmas is always great for spending time with friends and family, and our survey shows alcohol is often at the heart of that, especially for young adults.

However, 18-34 year old drinkers are more likely to consume low (54%) or alcohol free (54%) drinks over the festive period compared to all adults (29% low alcohol, 32% alcohol free).

This has led to a new phrase ‘zebra striping’ coming into use, the practice of alternating between alcohol and alcohol free drinks on a night out.

The survey found that wine was the most popular choice for a drink on Christmas Day, with three quarters (75%) of drinkers expecting to have at least one medium glass.

Over half of adults (57%) will binge drink on Christmas Day, that means drinking six or more units for women and eight or more units for men. Which is around four medium glasses of wine for a man or three medium glasses of wine for a woman.

THE SURVEY ALSO REVEALS THAT: • Almost two-thirds (62%) of adults having a Christmas party with alcohol available believe it will have a positive impact, falling to just less than half for those 55 and older (48%) • Half (55%) of drinkers intend to have more spontaneous drinking occasions over the festive period than the

• Around 1 in 5 (19%) say their workplace Christmas parties won’t involve any alcohol. While 78% say it will be in a pub, bar or restaurant

“If you are choosing to drink always keep an eye on the overall amount you’re drinking as it can easily add up.

The Chief Medical Officers’ low risk drinking guidelines recommends not to drink more than 14 units over a week. This equates to around six standard glasses of wine or six pints, spread evenly over the week with several drink free days.

“It is good to see more young adults opting for no and low alcohol drinks. They’re a good way to help you moderate your drinking, when swapped for an alcoholic drink, especially if you are going out more in the next few weeks.

“It can be very easy to get carried away over the festive season, a good way to find out how your drinking is affecting your health is to take the Drinkaware Drinking Check. It is quick and easy and provides you with great personalised advice.”

After Christmas, the survey showed that more than half (56%) of drinkers intend to reduce their alcohol consumption in 2025.

Drink free days are the most popular option (19%), followed by going out less socially (16%), staying off alcohol for a fixed time period (15%), avoiding drinking on a ‘work/school night’ (15%) and setting a drinking limit e.g. just a glass/bottle (15%).

Unpacking The Welsh Tourism Tax: Road To Sustainability Or Threat To Small Businesses?

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By Penny Paddle, Corporate Partner, Spencer West LLP ( https://www.spencer-west.com/) The Welsh Government has proposed to introduce a tourism levy of between 75p to £1.25 per person per night for visitors to Wales. It estimates that if applied across all local councils it could raise as much as £33 million in revenue each year. This funding could be crucial in addressing the sustainability and infrastructure challenges associated with the exponential growth in tourism.

to alternative destinations without such charges. This is particularly pertinent in the face of the current broader economic pressures such as inflation and the rise in cost of living. It is also feared that this risk may disproportionately affect smaller accommodation providers, hostels, and campsites, which rely on price-sensitive customers. Additionally, implementing the scheme and managing the levy collection is likely to increase administrative burdens and compliance costs across all accommodation businesses, again, hitting the smallest businesses the hardest.

Whilst the legislation aims to reduce the burden on local infrastructure and services resulting from a regular influx of tourists by providing additional funding for local councils, it may also create financial and operational challenges for businesses in the leisure, tourism, and hospitality sectors.

Any decline in overnight visitor numbers is also likely to have a knock on effect on other businesses in the hospitality and leisure sectors giving rise to a potential impact on employment and competitiveness.

From a positive perspective, the reinvestment of funds into local infrastructure could enhance visitor experiences, potentially attracting more tourists over the long term. Improved facilities and local amenities could also help bolster community support for tourism, fostering a more sustainable relationship between visitors and local communities. Furthermore, the statutory registration scheme accompanying the levy promises to bring greater transparency to the accommodation sector, ensuring a level playing field among all accommodation providers, including those operating informally through platforms such as Airbnb.

However, despite its intended benefits, the levy has sparked considerable debate. Many are concerned that the levy imposing additional costs on tourists could potentially deter budget-conscious visitors or drive them

On the other hand, areas such as Wales that rely on heavily tourism to boost the local economy cannot go on indefinitely increasing numbers of tourists without providing local councils with additional funding to improve local infrastructure and services in order to meet the increased demand and without considering ways in which to minimise the impact on the local environment.

For the proposed levy to succeed, it is likely that local authorities will need to adopt a nuanced and flexible approach. Not all areas of Wales face the same pressures or attract the same types of tourists, and a one-sizefits-all policy across all local councils may not be appropriate.

The proposed tourism levy presents both opportunities and challenges for the leisure, tourism, and hospitality sectors in Wales. By learning lessons from similar debates and experiences across other countries where tourism levies have been debated or applied, Wales has the potential to create a model that supports sustainable tourism and fosters goodwill amongst local businesses and communities which will in turn ‘future proof’ the vital tourism industry in Wales.

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No And Low Beer Sales Grow As 2024 Looks To Sell A Record 140 Million Pints

With Christmas parties in full swing, no and low alcohol beers are soaring in popularity, with new BBPA figures revealing a boom in sales.

many Christmas festivities, or just doesn’t drink alcohol, these sales show brewers and pubs are catering to all.”

In 2023 more than 120 million pints of no and low alcoholic beers were drunk across the UK, with BBPA statistics estimating that sales could rise by a further 20 million by the end of 2024.

“With the popularity of no and low increasing, we stand ready to support the Government in taking the necessary steps to align our no and low alcohol descriptors with other markets. This important move would allow the category to continue to flourish, benefit the consumer, and allow the pub to continue being a home away from home.”

BBPA data shows that pubs’ sales of no and low beer in December 2023 amounted to 12% of all no and low beer sales for that year alone, up from 11% in 2022.

With the industry serving up more options and sales thriving, it means that the pub is even more inclusive and welcoming than ever before this festive season, the BBPA said.

With no and low options growing in popularity, it is important that the Government takes meaningful steps over the coming months to address the disparity in UK descriptors compared to other markets.

The trade association is calling on the Government to align existing no and low thresholds with that of other nations to help drive sales and boost the economy.

Emma McClarkin, CEO of the BBPA, said: “Whether someone is choosing moderation, keeping pace with

The BBPA said the industry has adapted to changing habits, with more than 425,000 bulk barrels of no and low alcoholic beer, equivalent to 120 million pints, sold in 2023. This is up 14% on 2022, when more than 370,000 bulk barrels were sold.

In the UK the existing threshold for ‘alcohol free’ is 0.05% ABV, whereas many other nations define alcohol free as 0.5% ABV. Aligning the thresholds will provide a level of fairness for UK brewers and will help to contribute towards the Government’s commitment to drive growth which will boost the UK economy.

Taking this step will raise awareness of the no and low options, support innovation, and provide even greater choice to consumers, the BBPA said.

Licensees Breathe New Life Into The Reopened White Horse Shepherd Neame’s 600-year-old country inn The White Horse at Boughton-under-Blean has officially reopened its doors after experienced licensees, the Thompson family, breathed new life into it.

The pub, which has seen its period features lovingly restored and enhanced to preserve its unique character since the Thompsons – who already run four hotels, bars and restaurants with the Faversham-based brewer – took over.

With more than 40 years’ experience in the hospitality industry, Sharon and Gordon Thompson, along with all their grown-up children, run The Castle Hotel in Eynsford, Kent; The Abbey Hotel in Battle, East Sussex; The White Horse Inn in Maldon, Essex; The Woolpack Inn in Chilham, and now, their fifth, The White Horse Inn. Named after the historic White Horse which was referred to in Chaucer’s The Canterbury Tales, it has been reinvigorated to welcome customers back in in the past month, thanks to the family, in partnership with Shepherd Neame And on November 29 its doors were officially reopened to all by Yvonne Neame, wife of the late

President of Shepherd Neame, Robert “Bobby” Neame.

Yvonne, who lived in the village for 50 years, said: “The Thompsons do an amazing job, and I have seen how they have transformed both the building and the menu at The Woolpack in Chilham.

“Everything they do is of the highest standard and I am delighted to be able to officially open their latest venture, The White Horse, which I am sure will also prove to be a huge success.”

The Thompsons, who won Pub of the Year in the 2024 Shepherd Neame Pub of the Year Awards, have reinstated the bar with traditional brass real ale pumps, complemented by a selection of contemporary lagers, and a warming log burner for a cosy atmosphere in the colder months.

The family said: “Whether it’s a casual drink or a special celebration, our team, led by Manager Rebecca Wells, is here to make your experience unforgettable, and our menu offers something for everyone. Rest assured, The White Horse Inn is in safe hands.

“We are excited to meet everyone and welcome them in and look forward to becoming part of the wonderful community around Boughton.”

Gauging Consumer Appetite For Payments Innovation During The Festive Season And Beyond 8

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Issue 241

By Tom Essenhigh Vice President Of Retail And Hospitality At Worldpay For pubs and restaurants looking to serve up exceptional customer service this festive season and beyond, embracing innovation to optimise payment experiences must be on the menu.

The December dining experience is no longer limited to Christmas crackers and complimentary prosecco.

Customers are after more interactive and innovative experiences, and this very much encompasses the payment too. This is reinforced by the fact that 8 out of 10 consumers consider payments a vital component of their overall dining experience.

As such, offering innovative options at this point is equally as important as at other stages and can ultimately help to secure repeat business during, and beyond, seasonal peaks. However, it’s important for businesses to pace themselves and innovate in line with their needs, audiences and capabilities.

EVOLVING CUSTOMER INTERESTS Many pubs and restaurants are already well underway in embracing newer and more emerging technologies that have started to reshape the entire customer-restaurant interaction, from ordering through to paying. Consumers have already grown accustomed to the likes of QR codes, restaurant apps to split the bill and in some settings, Just Walk Out technology, where customers can self-serve.

Based on this, there is a growing appetite among consumers to see more alternative solutions throughout the entire dining experience. At the more advanced end of the scale, 60% of consumers say they are open to using Augmented Reality (AR) to experience what they are purchasing in a restaurant setting. Another 45% would purchase through virtual worlds in the Metaverse. These technologies could then see diners authorise and settle payments through gesture controls in an AR environment and open new avenues for personalised marketing, loyalty rewards and engagement.

These examples are of course at the more futuristic end of the scale. However, the pubs and restaurants that build on the general appetite for innovation during this festive season could see real success.

SETTING THE BAR As this customer appetite grows for innovative dining experiences, businesses need to carefully consider which technologies align best with their brand, target market and operational ability. For instance, having a presence in the Metaverse allows restaurants to tap into markets beyond their physical location. This might be the correct course of action for a high-end sushi bar hosting exclusive virtual New Year's Eve tastings, but not necessarily right for a family-owned restaurant operating from a single location.

In settings like these, it might be that starting to offer a range of different and growing payment options is where innovation needs to focus. For example, starting to accept crypto or digital currencies, which are now favoured by 45% of customers in a restaurant setting, might be the right measure of innovation.

Overall, a considered approach will improve customer satisfaction, increase spend and provide valuable data insights that can help inform strategies down the line, outside of seasonal peaks.

DON’T FORGET THE FUNDAMENTALS However, before experimenting with the likes of crypto acceptance or settling the bill with a hand gesture while using an AR headset, pubs and restaurants should remember not to run before they can walk when it comes to payments innovation, in particular.

While different establishments will sit at different ends of the technology spectrum, the one rule that applies to all is to not forget the fundamentals.

For example, ensuring POS systems, online ordering platforms and mobile payment apps are standardised to avoid errors in transaction processing is a crucial step that could lead to undue complications if not addressed. Similarly, optimising reporting and analytics to ensure valuable data on spending can be extracted to develop personalised customer experiences is key to building long-lasting relationships. There’s simply no point experimenting with more innovative technologies if the basics are not perfected first.

As technology continues to drive the hospitality sector forward, payments will remain an important part of the journey. Ensuring that they are seamless and personalised, with the right level of innovation, over the festive season and beyond will be the recipe for success.

As Parliament Debates Changes To NICs UKHospitality Steps Up Campaign For Changes To Protect Lower Earners

In its latest salvo against plans to increase National Insurance Contributions, trade body UKHospitality is releasing tools to explain the impact to the public and to MPs. As MPs in the House of Commons debated the second reading of National Insurance Contributions Bill, UKHospitality released a set of tools to help the general public – and MPs – understand the effect that National Insurance Contributions (NICs) will have on lower earners in businesses big and small next April.

Tools on its website include a template letter and a data map that sets out the economic impact of the hospitality sector in each region across Great Britain and a video that highlights the scale of this complex issue – explaining in accessible language why lower earners are hit hardest.

In a letter to the Chancellor last month, spearheaded by UKHospitality, sector bosses asked for changes to help mitigate the impact.

More than 200 signatories asked for either the creation of a new employer NICs band from £5,000 to £9,100 with a lower rate of 5%, or the implementation of an exemption for lower band taxpayers working fewer than 20 hours per week.

UKHospitality CEO, Kate Nicholls, said: “At the Budget in October, the Government delivered an increase of £3.4 billion to the sector’s 2025 annual tax bill. This will put businesses under unbearable pressure and will inevitably hit lower earners hardest.”

Research by UKHospitality has found that increases to employer NICs will hit the hospitality sector hardest, with a steep 10% rise in the cost of employment per person.

“The more pressure we can put on Government to understand the devastating impact of these measures on hospitality, the more chance we have of getting changes. That is why we are releasing this simple explainer video and encouraging all operators to use the tools on our website to write to their MP to spell out the scale of the damage if nothing changes.”

And while a person earning £150,000 may lose 20% of their pay rise next year because of the change, a person earning £25,000 will lose as much as 45%.

Click here view to view the full video: https://www.ukhospitality.org.uk/wp-content/uploads/2024/11/UKHospitality-NICs.mp4

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Government’s “Alarming” Industrial Strategy Neglects Brewers And Pubs The Government’s Industrial Strategy has overlooked brewers and pubs and risks undermining economic growth, the British Beer and Pub Association has warned.

Neglecting the sector risks endangering the economy, job market and Government’s growth mission, the leading trade association has said in its consultation response.

before.”

The BBPA highlighted that neglecting the sector could not only lead to financial and employment ramifications, but heritage ones too, as it is intrinsically linked to the UK’s cultural and social fabric.

The Strategy’s consultation, which closed on Sunday, 24 November, currently fails to include industries like brewing and pubs despite their significant economic and cultural contributions.

Britain’s brewing industry is world-renowned and is a hugely innovative and diverse market, the BBPA says.

Small independents, long-established family businesses, and the world’s largest brewing companies are all part of the UK’s manufacturing sector and must be able to continue operating and investing here.

The oversight is alarming, according to the BBPA, which has called on the Government to recognise the sectors as vital cogs in the machinery that drives the UK economy forward.

Pubs play a foundational role in creating communities where people want to live and work, which is a core component of the Industrial Strategy’s focus on distributing economic activity across the UK, the BBPA said.

Regulatory burdens, high tax rates, access to skills and employment, and the high cost of doing business which includes soaring energy costs, are all barriers the sector currently faces and which must be addressed.

The response came after the BBPA announced that pubs employ more young people than ever before, however, the Budget means the sector may have to make difficult decisions to save jobs.

Andy Tighe, the British Beer and Pub Assocation’s director of strategy and policy, said: “The Industrial Strategy is a real opportunity for Government to enable brewers and pubs to help build a brighter, more prosperous UK.

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

“However, it is alarming that the sector is currently overlooked in the strategy. Brewers and pubs pour billions into the economy, support more than 1 million jobs from farmers to publicans, and are at the heart of local economies and communities throughout the UK.

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

“We stand ready to help Government swiftly deliver the change that is needed to break down the barriers that stop our sector from contributing even more to the economy and employing more people than ever

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

Paul McCartney Beer Offers Potential Lifeline To Wildlife Rescue The Folly Wildlife Rescue charity near Tunbridge Wells, which treats more than 3500 animals every year, is faced with imminent closure unless it can generate additional revenue streams to cover mounting costs.

The operation based in Broadwater Forest in Kent has rescued injured, orphaned and distressed wild animals and birds, for more than 30 years.

It will be forced to reduce its operating hours from at the end of September and closing operations entirely by the end of the year without an influx of cash,” said Liz Chandler, General Manager, whose parents founded the Trust.

The wildlife hospital, complete with its own veterinary and x-ray unit, which occupies about 800 square feet on the 6-acre site, needs between £20,000 and £30,000 a month to operate, with seasonal costs peaking in summer.

The Trust has been handed a potential lifeline by patron Sandra Beck, the widow of the late rock guitarist Jeff, who lived nearby. Shortly Before he died Jeff received a 12-bottle case of ‘Old Stinkhorn Organic Ale’ from his friend and former Beatle, Sir Paul McCartney. The Charity hopes to auction the beer, named after the eponymous fungus at hop-picking time, as part of a series of emergency fund-raising measures.

Every year, thousands of wildlife casualties are treated after being injured in accidents involving some form of human activity, such as entanglement in plastic netting, fencing or fishing line, road traffic accidents, injury caused by garden machinery, poisoning, shooting and attack by domestic pets.

The Trust specialises in the hand-rearing of mammals, including hedgehogs, badgers, foxes, mice, rabbits and even deer, as well as nestling and fledgling birds of all species.

Although the hospital has taken in more exotic non-native species in its time, including a racoon and a vulture.

Dave Davies from The Kinks, is highly active in his support. The Trust received a massive boost in 2022 when the actor Johnny Depp visited the hospital and became a patron, causing the charity’s own Instagram following to surge from under 6,000 to over 26,000 in less than 12 hours.

The facility was featured on Alan Titchmarsh’s Gardening Club programme on ITV in November.

Another of Folly Wildlife Rescue’s celebrity patrons is renowned wine critic and TV personality Jilly Goolden, when they were called to assist with a fallow deer she had rescued after it had been caught on a fence in the Ashdown Forest.

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By Alex Slors is Director of the Master’s in Real Estate, Finance and Hotel Development at Glion Institute of Higher Education (https://www.glion.edu/) What are the top trends in hospitality right now? What is the business outlook for the hotel industry, and are we looking at a bright future? In no particular order, here are five trends that hoteliers tend to mention when I talk to them.

1. THE EXPERIENCE IS BECOMING EVERYTHING In luxury especially, the consumer focus is shifting towards unique experiences as opposed to a physical product. And here authenticity is key: today’s modern travellers want to feel they are part of the community in which they are staying, ideally contributing to it, as well as being at one with the natural world.

The hotels that can best profit from this experiential travel trend are those that offer these deep local experiences, such as excursions with local guides who can share the history of the area and speak with authority about the local flora and fauna. This also translates into the F&B offer, with an emphasis on indigenous chefs creating dishes that make use of locallysourced ingredients.

We must also remember that in most communities there is an enormous amount of local pride that hoteliers can tap into. As an example, I am involved professionally with a relatively large hotel group in Slovenia, a country that is considered somewhat off the beaten track in terms of international tourism but which, for instance, boasts Lake Bled, to my mind one of the most amazingly beautiful places on earth.

reacting appropriately in the moment. The restaurateur Will Guidara offers an excellent example of this in a TED talk he gave.

The story concerns a very high end restaurant Guidara ran called 11 Madison Park. One particularly busy night he was helping out by clearing tables, and he overhead a group of four ‘foodies’ mentioning that they had visited all the best restaurants in the city but had never had the chance to try an authentic hot dog from a New York street vendor. Straight away, Guidara went out, bought a hot dog from a nearby vendor, then convinced the chef to divide it into four pieces and serve it as a special additional course to the table, much to the delight of his guests.

What that story underlines above all else is the notion that people will always be central to the hospitality story, playing the crucial role in delivering a great guest experience.

In a hotel, especially at the luxury end of the spectrum, every single touchpoint with the guest has to be perfect, from the luggage porter to the doorman to the reception staff and onward. And this is more true than ever in the age of TripAdvisor and other review platforms, which have made everything so transparent to potential guests.

4. TECHNOLOGY PLAYS A ROLE ACROSS MULTIPLE LEVELS From my perspective, the hospitality technology story has two important strands. First is the contribution it can make to a hotel adopting more sustainable practices. From food waste monitoring systems in the kitchens to smart thermostats and lighting controls in public spaces, hotels can save money and enhance their ESG credentials using readily available technologies.

The second strand is the contribution technology can make to the guest experience. Modern travellers have come to expect a degree of technological sophistication, whether it is mobile check-ins, specialised apps to control the in-room experience or virtual reality walk-throughs of the property before they book.

There is a particular hotel in the north-east of Slovenia that has a resident beekeeper, and the kids are fascinated by this man working with his hood and his bee smoker. Of course, having bees means there is honey, so at breakfast you have this massive rig from which pure honey drips out, providing a great visual experxence as well as an amazing taste sensation.

We are also seeing AI, including chatbots, becoming integral to customer service and management across all industries, including hospitality. Hotels are increasingly using AI to personalise the guest experience, from check-in to check-out. Hilton’s Connie, powered by IBM Watson’s AI, acts as a concierge, assisting guests with information about hotel amenities, dining recommendations, and local attractions.

Another example of this experiential approach that caught my eye is at the Six Senses resort situated in the Douro Valley in Portugal. There, guests can take part in a workshop to make their own moisturiser. It is such a simple idea, but it creates a lovely atmosphere and gives the guests an opportunity to learn a skill.

5. LED BY SAUDI ARABIA, NEW DESTINATIONS COME TO THE FORE

2. GETTING SERIOUS ABOUT SUSTAINABILITY AND GREEN INITIATIVES In Europe especially, there will soon be no hiding place for hoteliers who are not adopting ESG practices.

Under the EU’s Corporate Sustainability Reporting Directive (CSRD), companies that are classified as ‘large’ will be required to report on their ESG practices from 2025 onwards, starting with the financial year 2024.

This includes subsidiaries of some non-EU entities, and in time the legislation is set to extend to smaller businesses operating in the EU, regardless of where they are headquartered.

As well as these measures, pressure is growing for businesses that are not deemed ESG compliant to pay a higher interest rate on their borrowings. If adopted, this would definitely become a pain point – for a major hotel group it could be the difference between undertaking a property refurbishment or having to postpone it due to lack of funds.

Outside of the regulatory environment, there is growing customer pressure for more eco-friendly practices, and this will only become stronger with the demographic shifts towards Gen Z and Gen Alpha. Even today, research indicates that 39% of consumers are willing to pay more for sustainable experiences. And Gen Z alone holds $140 trillion in spending power, with a stated desire to spend it on sustainable and unique experiences.

The hotel industry is rising to this challenge. There are numerous examples I could pick, but one that interested me is the Ritz-Carlton in Grand Cayman, and its “Ambassadors of the Environment” initiative in partnership with the ocean explorer and environmentalist Jean-Michel Cousteau.

This takes guests out into the island’s coral reefs to understand more about this incredible habitat and – crucially – it is also open to island residents alongside the hotel’s guests. For many local children it is a first taste of snorkelling and a unique opportunity to learn more about the nature it will become their responsibility to preserve.

3. LET’S GET (MORE) PERSONAL Hyper-personalisation is a trend that has not just carried strongly into 2024, it is also set to play a crucial role through 2025 and beyond. For luxury travellers in particular, this notion of personalisation has to be something truly touching, not just a superficial exercise.

To give a personal example, I am somebody who likes to have an iron and ironing board in my room when I am travelling on business. Most hotels these days do not include this amenity; you usually have to ask reception for it. But one hotel I returned to had clearly taken note of a previous request, because when I arrived there was an iron and ironing board already in my room. A small touch, but a nice touch and one that I remember.

Among the hotel operators, Ritz-Carlton is especially good at gathering and using this sort of information on consumer preferences. But often it just comes down to an alert member of staff hearing something and

I have already covered the desire for travel experiences – and especially new experiences – which is driving consumer preferences.

The country which is investing most heavily in providing those new experiences is Saudi Arabia. I have visited there myself and one cannot help but be impressed with the scope and ambition of the Vision 2030 masterplan, which has tourism and hospitality as a key component. If the government manages to pull off even 50% of the projects they are looking at, it will be an incredible achievement.

What is interesting is that the Saudi approach is very zeroed in on the luxury segment, while also preserving and accentuating the country’s natural wonders. Just as an example, for the AlUla project they have already brought in Banyan Tree and Habitas, two hospitality brands at the forefront when it comes to wellness and sustainability. Up to 5,000 hotel rooms are promised for AlUla by 2035, which sounds like a substantial number, but is also the equivalent to just a single hotel – the MGM Grand – in Las Vegas.

What is the future of the hotel industry? Before looking at specifics, it is worth touching on the ‘macro’ elements impacting hoteliers, among the foremost of which is the ongoing cost of capital. Investors and developers are still sitting on their hands waiting for global interest rates to fall. When they do, the pent-up demand is going to feed straight into the investment markets and we will witness plenty of deals coming through.

What I think we will also see in future is the role of the revenue managers and asset managers becoming even more crucial than they are today.

Perhaps it is because I am a ‘numbers guy’, but I recognise the ongoing potential upside from good revenue management. As one example, I worked on a luxury hotel relaunch in Malta, which went from an average rate of around €200 to one of €550 on the back of bold revenue management strategies – including a decision to broaden the competitive set outside of Malta to incorporate luxury properties in other Mediterranean destinations like Italy, Greece and Croatia.

In a crowded marketplace, with more brands than ever competing for potential guests, differentiation in the market will be important for success. This provides lots of scope for creativity, and also opportunities to tap into the ‘bleisure’ and ‘workcation’ trends.

A number of hotel brands are now incorporating kitchenettes into their rooms, turning them into quasi apartments. I recently visited the Ember Locke Kensington, which is a good execution of this format.

Last but not least, can the post-pandemic surge in room rates be maintained? I think at the top end of the market (which is always less price sensitive) they can; but where we may see a squeeze is in the middle, as travellers compromise on the level of hotel, going for a budget option rather than losing the opportunity to take a vacation.

Overall, though, this remains an industry characterised by its resilience, its creativity and its thirst for innovation. Not many industries could bounce back from being totally shut down, as hospitality has done since Covid. Not many industries have made a compelling commercial play on sustainability, as brands like 1 Hotels have done. And not many industries are as laser-focused on customer satisfaction as a raison d’être. Whatever

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Drinks Sales Back In The Red After Weather Turns Drinks sales in Britain’s pubs, bars and restaurants are lagging last year’s levels as Christmas trading nears, CGA by NIQ’s Daily Drinks Tracker shows.

All major drinks categories recorded year-on-year losses in sales, the Daily Drinks Tracker shows. Beer (down 5%), cider (down 8%), wine (down 7%) and soft drinks (down 11%) were all impacted by the drop in footfall. Spirits sales fell 20%—one of the steepest year-onyear drops of 2024, though recent CGA research has highlighted potential to revive sales in the run-up to Christmas.

Average sales in managed venues in the seven days to Saturday 23 November were 9% down on the same week in 2023. It follows an up-and-down Autumn for the On Premise, and a flat second week of November.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “The combination of patchy consumer confidence and unfavourable weather has extended Autumn’s weak trading into Winter. More positively, some managed groups continue to generate good growth, and brighter conditions should help to bring more people out to the On Premise. Operators and suppliers will be hoping that a slow November indicates that consumers are saving up for a big spend on Christmas celebrations, rather than a sign of things to come in December.”

Widespread chilly weather pushed down sales throughout the week, with Sunday (17 November) the only day with positive growth.

Weekend sales also struggled, falling by 8% on Friday (22 November), and by 14% on Saturday (23 November) as Storm Bert hit some parts of Britain. In between, numbers were between 8% and 11% behind last year on every day from Monday to Thursday (18 to 21 November).

Boutique Wiltshire Hotel Retains 4 AA Red Stars To Place In The UK’s Top Hotels A boutique Wiltshire hotel has retained its 4 AA Red Stars – placing it in the top UK hotels in the country to be recognised with the prestigious hospitality accolade.

months for bookings and has recently appointed a new operations manager and head chef as it looks to elevate its offering even further heading into 2025.

Beechfield House, a secluded retreat inspired by 16th century Italian Renaissance, near Melksham, recently retained its 4 AA Red Stars following an inspection by the AA Hotel and Hospitality Services, where it was praised for its ‘top-class hospitality’.

Chris Whyte, Beechfield House’s owner, said: “We are absolutely thrilled to have retained our 4 AA Red Stars, a recognition that places us among the very best hotels in the country. This accolade reflects the dedication of our incredible team, who work tirelessly to offer exceptional service and a truly memorable guest experience. At Beechfield House, we pride ourselves on blending luxury with a personal touch, offering our guests a haven of tranquillity and comfort.”

The inspector found there to be ‘excellent levels of quality, and outstanding levels of hospitality and service throughout’, with the retained recognition being a reliable sign that the hotel is ‘not just great, but exceptional’.

He continued: “The AA’s recognition of our commitment to topclass hospitality is both an honour and a testament to the hard work and passion that drives us every day. As we move into 2025, we’re excited to continue elevating our offering and welcoming even more guests to our beautiful retreat.”

The accolade is the latest milestone for the hotel this year, with it also being accredited with 2 AA Rosettes – an award given to restaurants that meet high standards and consistently produce excellent food. In addition, Beechfield House has enjoyed a record-breaking six

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Fun Could Be The ‘Secret Sauce’ To Help UK Pubs Prosper, Research Shows nine per cent of male respondents saying they would stick to a set budget, as opposed to 11 per cent of females.

New research has identified that nearly two thirds of people in the UK (63%) are likely to spend more money in pub venues that they consider to be fun places, according to a new study of UK consumers.

Men are also likely to spend a greater amount, with male respondents admitting they’d be likely to spend an average of £16.70 extra than planned, whereas female respondents would be likely to spend around £14.63.

As the hospitality industry continues to battle against cost-of-living pressures and increased operating costs, the survey points to the fun factor being a major customer pull and spending prompt.

When it comes to what people perceive as a fun venue, more than half defined a fun place/experience as somewhere visually interesting (56%). Just under half (46%) defined a fun place/experience as somewhere that encouraged them to feel specific emotions such as anticipation, excitement and happiness. Places that had nothing interesting to look at or watch were defined by 56% of people as being boring.

The survey was commissioned by Saturn Visual Solutions and carried out by OnePoll with 2,000 UK-based, adult full-time and part-time workers. They were asked if they would they be likely to spend more time and money than they’d originally planned if they were having a fun time in a pub, and if so, how much more.

The research identified that two thirds of people in the UK are likely to spend more money in venues that they consider to be fun places. On average they will spend an additional £19 (per visit) if they are having fun and enjoying themselves.

Chris Welsh, CEO of Saturn Visual Solutions said: “The results of our research underline the need for pubs and hospitality venues across the board to offer customers a stimulating, sociable and memorable

The amount of time people stay in venues is impacted by how fun they consider them to be too. On average, the research respondents would be likely to spend an extra 47 minutes more than they’d planned to in a pub venue they thought was fun.

More than half (53%) indicated that they would return to the same place at least once a month if they thought of it as being a fun place.

According to the research, men are more likely to spend extra on having a good time than women, with only

experience.

They explain why places are increasingly introducing socially competitive elements such as darts, shuffleboard or games areas, alongside visually stimulating and interactive interiors.”

“When people are having fun they have a tendency to go with the flow, enjoy the moment, and treat themselves. They also want to prolong and repeat the experience. As such, hospitality venues that don’t manage to create the right ‘fun’ atmosphere could be leaving money on the table.”

Philema Hospitality Management Expands Portfolio With Acquisition Of Iconic Budock Vean Hotel In Cornwall Philema Hospitality Management, a leading operator of successful hospitality properties in the Southwest, proudly announces its acquisition of the Budock Vean Hotel, a Cornish spa and golf resort celebrated for its stunning riverside location and rich history.

This acquisition marks a significant milestone in Philema’s commitment to delivering unparalleled guest experiences, and supporting Cornwall’s hospitality sector.

Philema’s Southwest hotel and spa portfolio includes the five-star Boringdon Hall in Devon, with Michelin star and 4 AA Rosette restaurant Àclèaf and home to Gaia Spa, recently named ‘Best Destination Spa’ by Condé Nast Johansens, the four-star Fistral Beach Hotel and Spa, exclusively for adults and the four-star,

family-friendly The Esplanade Hotel, both properties taking prime location on the Cornish coastline, overlooking the famed surfing beach Fistral in Newquay, Cornwall.

“We are thrilled to welcome Budock Vean to the Philema family,” said Laura Cameron Managing Director of Philema Hospitality Management. “Budock Vean is a truly unique property with a deep-rooted history in Cornwall’s hospitality landscape.

We look forward to honouring its legacy while bringing new innovations that will elevate its charm and appeal for today’s discerning travellers. Our vision is to create unforgettable guest experiences that celebrate Cornwall’s heritage and natural beauty, and Budock Vean aligns perfectly with this mission.”

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

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

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

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

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

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

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

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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)

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 humans, such as staff and customers, are more likely.

Cleanliness is an acute pressure-point in winter as rodents look for alternative food sources, driving them to hospitality and catering venues.

ENSURING COMPLIANCE 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.

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.

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

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

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

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

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

APPROPRIATE TRAP AND POISON USE

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

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

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

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

EXAMINE SANITATION AND HOUSEKEEPING MEASURES

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

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

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

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

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

FOLLOW THE EXPERTS Running alongside an integrated approach to pest management, businesses should follow the recommendations from their pest management providers. Doing so will help ensure they weather risks and satisfy inspecting environmental health officers not only in winter, but all year round.

Marston’s Toasts Its 2024 Pubs Of The Year Marston’s hosted its 2024 National Pub of the Year Awards in Liverpool, celebrating the industryleading achievements of both its Managed and Partnership estate for the first time.

Following 12 months of data gathering, over 800 individual nominations and two regional and divisional heats, Marston’s expert panel of judges travelled up and down the country to create the shortlist of finalists, which ultimately produced 15 national winners for this year’s categories.

The hotly contested and arguably most coveted award of the evening, ‘GM/Partner of the Year’, was won by Lesley Anderson from The Dancing Betty, Murton, who was honoured as “a shining example of what a GM/Partner can achieve at Marston’s, demonstrating year-on-year sales growth and hosting a bustling calendar of events that bring the local community together.”

Another highlight of the evening saw Karen Dawson from Longshore, Shoreham-by-Sea winning ‘Community Hero of the Year’. Karen’s pub plays host to a jam-packed calendar of inspiring community-led events, from games of crib to hosting 300 bikers on the pub car park for the start of the annual Distinguished Gentlemen’s Ride.

Ricky Wilding from The Running Hare, Ewloe was crowned ‘Head Chef of the Year’ and was praised for demonstrating real pride in his craft, reflected in the service and culinary excellence his kitchen delivers and the great feedback the pub consistently receives from its customers.

The Rose & Crown, Porthcawl scooped the award for ‘Great Place to Work’, with licensee Hannah Lewis praised for creating a safe and welcoming environment with the utmost commitment to her team’s wellbeing, as reflected in the pub’s glowing

guest feedback and reputation scores.

Neil Campbell, Chief Operating Officer for Marston’s PLC, said: “This year’s National Pub of the Year awards were a spectacular evening, full of inspirational stories of operational excellence, community engagement and good times shared by all.

“We are immensely proud of all our teams and the dedication and hard work they put into their pubs and communities every day. A huge congratulations to each of the deserving winners, finalists and nominees for inspiring us all and keeping our guests returning time-and-time again.”

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A Third Of Consumers Willing To Pay More For Sustainability When Eating Out drive eco-conscious guests to visit, but will help retain them. Brands that look to invest in understanding what sustainability practices are a priority to their customers will drive loyalty and spend over their competitors, which is key in an ever-competitive market.”

New research shows that despite economic uncertainty and pressures on consumer spending, when it comes to eating out, consumers are willing to pay a premium for sustainability, with 37% prepared to spend more than they usually would on a brand or product with strong green credentials. With operators looking for ways to drive footfall and boost revenue, the research is a timely reminder of the value of good sustainability practice and the size of the prize for brands who demonstrate it.

In addition to identifying consumer attitudes, the report also provides in-depth information around the big changes consumers want to see in venues.

The report from leading foodservice technology provider, Nutritics and hospitality data and insights consultancy CGA by NIQ, Sustainability Matters: What consumers want and how brands can respond, surveyed UK consumers to understand attitudes towards sustainability within the sector and found that a pub’s or restaurant’s poor environmental practice has a significant impact on their decision to spend time and money in them.

The latest insight reveals that consumers’ concerns about sustainability continue to grow and has become a core element of the decision-making process. Two in five (41%) consumers say they are very or quite likely to choose a pub or restaurant based on its sustainability commitments and performance. Unsurprisingly, this increases to 64% amongst 18-34-year-olds, nearly triple the figure of 22% among those aged 55+, once again highlighting how this age group are a highly stimulated by environmental issues and the importance of putting sustainability principles into action.

Encouragingly, when asked whether progress had been made by hospitality on sustainability in the last 12 months, consumers expressed they had seen change, but more is needed, with only 7% stating that they

THE TOP PRIORITIES FOR ACTION HAVE BEEN REVEALED AS: • Recycling (79%) • Reduction of food waste (79%) • Use of local/sustainably sourced ingredients (71%) think the pubs and restaurants they use have significantly increased their commitment to sustainability over the past year. Venues will have to work hard to persuade guests of their commitment to this urgent issue.

With over two-fifths (41%) of consumers saying they would like to see more carbon footprint labelling on menus, this could be an effective way for operators to show guests they care about sustainability.

Commenting on the findings Stephen Nolan, CEO of Nutritics, said; “Our research shows that there are some great opportunities for the hospitality industry to capitalise on this demand – especially through transparent communication. Clear messaging and implementing simple eco-friendly initiatives that resonate with consumers will not only help

• Sustainable packaging (69%) • Sustainable suppliers (66%) Nutritics’ Sustainability Lead Dr Laura Kirwan concluded: “The message from our report is clear – consumers still care about sustainability and this is only set to continue as younger, eco-conscious consumers start to come through the customer base. We know operators are under pressure to improve their bottom lines. Pubs, bars and restaurants that show good sustainability practice will ultimately improve brand trust and increase guest spend. Good sustainability practice is not only the ethical thing to do, it’s commercially valuable as well.”

British Government’s “Direction” Forces Company Relocation To The US UK-based Berlin-inspired Quick Service Restaurant (QSR) franchise, Doner Shack, has made the defining decision to relocate its headquarters to Miami.

With the UK hospitality industry seeing setbacks since the pandemic, and with the current government’s commitment to increasing National Insurance and VAT for businesses, the Doner Shack team have decided relocate to “an environment where their business can thrive” said founders Sanj Sanghera and Laura Bruce.

incredibly dynamic, with highly motivated individuals, ample opportunities to secure prime locations, and vast areas available for development. It’s a much better environment for us as a business,” added Sanj.

“One of the main reasons we chose the US, and ultimately Miami, is the strength of its business environment. Miami provides a solid foundation for growth, with access to a broad customer base, an established franchising network, and excellent opportunities to scale our operations,” added Laura.

Influencing their decision, Doner Shack highlighted the US government’s clear commitment to supporting the growth of businesses, like itself, as a key factor in its decision to become an American company.

Following the UK governments recent 2025 budget announcement, rising costs are expected to put pressure on businesses, making it much harder for hospitality businesses to expand their network.

“There’s a lot of confidence in the US – it’s the most established franchise market in the world, particularly for the QSR sector. We’re excited to operate in an environment that offers strong opportunities for growth and success, allowing our business to thrive, as opposed to dealing with constant setbacks we’ve seen in the UK since March 2020,” said Laura.

“In Europe, most hospitality businesses benefit from a VAT sales tax of 10% or less, while in the UK, we face a rate of 20%. Combined with rising costs during the inflationary period of 2023, this has made operations increasingly challenging. Additional pressures, such as higher employer national insurance contributions and the end of pandemic-level business rates relief, doesn’t build great confidence and has further compounded the strain. By contrast, the US offers a much more supportive environment for businesses, and we’re already feeling more optimistic about the opportunities here,” concluded Sanj.

“I spoke to franchisees in the US with over 1,000 restaurants – far surpassing the scale of most major brands in the UK. The business environment here is

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During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London. Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible. It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together. The Hub is open to the public and no appointment is required to come and experience all the brand has to offer.

Sanremo’s machines are designed and hand-built in Treviso, Italy. Creating one of the widest ranges of traditional espresso equipment from a single brand in the world. From their entry-level CUBE machines perfect for the home enthusiast or small bar operations to their Café Racer range, the machines are designed to deliver the consistency and quality required for the busiest of speciality coffee outlets.

With Sanremo’s unwavering passion and dedication to innovate, 2024 is again set to represent another milestone in its history with the launch of a new machine that completely reimagines what is achievable at an entry-level machine, matched with Sanremo’s distinctive design and customisation options. Called the D8 it will be launched in the UK at the end of April.

Design and technology are at the heart of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient.

If you are interested in finding out more about Sanremo you can visit their website www.sanremouk.com or contact them via phone or email 01364 644445.

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Employing Seasonal Workers?

Don’t Be In The Dark About Your Pension Duties This

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Employers in the food and drink service industry are being reminded they may risk a fine if they don’t comply with their legal pension duties.

employees. This pauses the employer duty to assess staff until the end of the three-month postponement period.”

The warning comes from The Pensions Regulator (TPR) in an online campaign targeted at employers in sectors most likely to hire seasonal workers this winter, including those in food and drink.

“If you think you may be late in meeting your duties for your temporary staff, you should tell TPR immediately, so that we can provide support to help you comply,” adds Sarah.

Social media posts featuring catering staff remind employers that if they are hiring temporary workers, they should check on their legal automatic enrolment (AE) duties.

“We know the majority of employers in the food and drink industry are doing the right thing for their staff, but for those that don’t, we may take enforcement action to protect savers.”

Sarah Howitt Jones, Interim Joint Director of Automatic Enrolment at The Pensions Regulator, said: “We want to ensure every eligible* worker is enrolled into a workplace pension scheme and gets the pension they are due.”

“So don’t hide from your pension duties, check on your legal duties today.”

Check on the steps you need to take to assess and enrol seasonal or temporary staff. https://shorturl.at/Ji595

“Even if your additional staff work for you for a few days or weeks, you must assess whether they are eligible to be enrolled into a pension scheme each time you pay them.”

and effort.

“And if they are, you must put them into a qualifying scheme and pay contributions.

“To support you, we have step by step guidance on our website to help you ensure you are meeting your duties correctly.”

“As your temporary workers may have variable hours and pay, your assessment of who to put into a pension scheme may take more time

“If you have staff who you know will be working for you for less than three months, you can use postponement to delay assessing those

Further guidance if you’re employing staff whose hours and pay will vary. https://shorturl.at/Ji595 Any staff who are aged between 22 and state pension age and who earn over £192 a week, or £833 a month, must be put into a pension scheme which their employer must pay into. Find out more on our website. https://shorturl.at/Jbpoe

National Pubwatch Champions “Ask for Angela” Initiative to Protect Vulnerable Patrons National Pubwatch is renewing its commitment to supporting vulnerable individuals within the hospitality industry by championing the widely recognized “Ask for Angela” initiative.

Aimed at ensuring the safety and wellbeing of pub and nightclub customers, the initiative provides a discreet lifeline for those who feel threatened or in distress.

“Ask for Angela” encourages vulnerable patrons to seek help by simply asking for “Angela” from a member of staff. This phrase acts as a subtle code, prompting staff to take action to ensure the individual’s safety. Its simplicity has resonated across the sector, with many venues adopting the initiative as a cornerstone of their safeguarding policies.

However, National Pubwatch is urging venues to go beyond just displaying posters in bathrooms.

“The effectiveness of any initiative lies in its consistent implementation,” a National Pubwatch representative emphasized. “Not everyone may feel confident or articulate enough to approach staff with clear information when in need.

That’s why it’s crucial for staff to treat any mention of ‘Angela’ as a priority, akin

to a loud klaxon sounding in the room.”

The organization highlights the importance of embedding safeguarding into the core operations of pubs and nightclubs.

THIS INCLUDES: • Establishing a robust policy for protecting vulnerable individuals.

• Providing comprehensive staff training to recognize and respond to signs of vulnerability.

• Ensuring swift and assertive action when assistance is requested.

To support these efforts, National Pubwatch is offering free resources through its website. These include printable “Ask for Angela” posters and a generic Safeguarding and Vulnerable Persons Policy, which can be tailored to individual businesses. Additionally, the Supporting Vulnerable People section of their Good Practice Pub features free training materials, including films designed to educate staff on best practices.

Protect Your Interiors with Yeoman Shield Solutions which have been engineered to preserve structural integrity while meeting rigorous industry regulations. These not only enhance safety but also add value to your property by ensuring compliance with the highest safety benchmarks.

In the bustling world of hospitality, safeguarding your interiors is essential. Yeoman Shield offers a comprehensive range of wall and door protection solutions specifically designed to meet the demands of high-traffic environments. Our products include robust wall protection systems, durable door protection, corner guards, and handrails, all crafted to shield your surfaces from wear and tear while enhancing the overall aesthetic of your spaces.

Our dedication to quality and innovation sets us apart, giving you peace of mind that your spaces are well-protected. Designed with user-friendly features, our products seamlessly integrate into any decor, enhancing both functionality and style.

Protecting not just guest-facing areas but also back-of-house zones is crucial for maintaining operational efficiency and safety. Our solutions are perfect for kitchens, storage areas, corridors and anywhere heavy equipment and high activity levels can lead to damage. By investing in our protective solutions, you can significantly reduce maintenance costs and prolong the lifespan of your interiors, ensuring a welcoming atmosphere for guests while keeping staff areas functional and safe.

Yeoman Shield also specialises in Fire Door Services, helping you maintain essential safety standards throughout your premises. Offering fire door Installation, Maintenance, Inspections, and Fire Rated Door Protection

Don’t compromise on safety or aesthetics—choose Yeoman Shield for superior protection solutions tailored for the hospitality sector. Visit our website today to explore our full range of products and services or request a free consultation to discuss your specific needs at www.yeomanshield.com. Protect your investment and create a safer, more inviting environment with Yeoman Shield.

Email: info@yeomanshield.com Tel: 0113 279 5854

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Ministers Must Look Again At Key Employment Proposals After Sharp Wake-Up Call From Government’s Own Watchdog, Say Small Firms the dangers of a cavalier approach to jobs and work. The country cannot afford to pile further cost and risk on to small employers based on such an overwhelmingly weak evidence base.

The Federation of Small Businesses (FSB) is urging the Government to address significant concerns about its Employment Rights Bill which have been laid bare in a report from the official policy watchdog, the Regulatory Policy Committee (RPC).

“With the red-flagged impact assessments including high-impact measures like formal dismissal from day one, the Government must urgently do the basic work required to understand the impact of its own policies and accurately quantify the likely impacts on employers and the labour market.

The RPC has judged that eight of the 23 individual impact assessments (IAs) for the legislation, including some of its biggest measures, were not fit for purpose.

Responding to the findings, Tina McKenzie, Policy Chair of FSB, said: “The RPC’s findings support the concerns that FSB has been raising about the disproportionate impacts on small employers. Red rating after red rating demonstrates that the proposed legislation has simply not been thought through.

“Parliament must step up and make sure it is challenging Ministers’ approach to such consequential legislation. Jobs, wages and living standards will suffer if Government fails to bring forward sensible policy or do the work to understand how and to what extent it is making employment harder and harder to provide.”

“This is a sharp wake-up call for Ministers who must think again about

The AVLA Licence – A Legal Requirement

Television remains an essential asset in every hotel, aparthotel, B&B or similar establishment, despite the rise of streaming platforms. It allows hoteliers to enhance guest experience and provide entertainment options of globally admired quality. This has a direct influence on the image and appreciation of the business.

However, with the benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences. Operating without them constitutes a legal infringement.

The AVLA licence enables hotels, aparthotels, B&Bs and other similar establishments to lawfully offer access to TV channels containing audiovisual works (films, series, documentaries, cartoons and other shows) from AVLA’s extensive repertoire. It is for TVs in bedrooms and communal areas of the premises.

AVLA represents the UK broadest community of audiovisual creators, comprising: producers, authors, performers, directors, and visual artists. The AVLA licence covers an immense catalogue of works and rights

not covered by other licensors.

By taking the AVLA licence, accommodation providers are directly helping to maintain a vibrant audiovisual sector. The royalties collected serve to finance new content, as well as to sustain tens of thousands of workers and companies involved in the process.

Television in hotels and other temporary accommodation establishments means more than just an amenity; it is a vital component of the guest experience. However, the provision of TV content must be managed responsibly. By securing the necessary licenses, operators can offer their guests a superior stay while upholding legal and ethical standards, ultimately protecting themselves from legal risks and fostering the UK’s world-class creative industries.

To learn more about AVLA and to take the licence, visit: www.avla.uk

Business Rates Relief Positive, But Major Employers Left Unsupported

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The Scottish Government announced that it will introduce 40% business rates relief for hospitality businesses paying the Basic Property Rate. This means businesses with a rateable value up to £51,000 will be eligible.

UKHospitality Scotland has said the relief will provide much-needed support for eligible hospitality businesses, but highlighted that thousands will miss out.

2,600 Scottish hospitality businesses won’t be eligible for relief. Those businesses will face both increased employer National Insurance Contributions from the UK Budget and an inflationary increase to the Intermediate and Higher Property Rates, announced today in the Scottish Budget.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “The introduction of 40% business rates relief is very positive for venues that are eligible for this support.

“I’m pleased that the Scottish Government has acted on UKHospitality Scotland’s calls for this much-needed support, which had clear cross-party backing.

“With costs mounting for venues across Scotland, this support could be a lifeline for some businesses making tough decisions about whether to invest,

take on more staff, or even shutting the doors for good.

“Freezing the Basic Property Rate and providing 100% relief for businesses on the islands are also positive measures that will help to ease the cost burden on the sector.

“However, there are around 2,600 businesses that will not be eligible for relief.

They face a double-whammy of increased employer taxes and an inflationary rise in their higher level of business rates in April.

“This will seriously threaten their ability to support jobs and we have to recognise that these businesses employ more than half of Scotland’s hospitality workforce.

“Hospitality’s ability to provide jobs for everyone is one of our impactful contributions to Scotland and I am concerned about the unintended consequences those tax rises will have on the ability of those unsupported businesses to support employment.“I’m grateful that the Scottish Government has acted to introduce relief and I look forward to continuing discussions with them throughout this Budget process, including on how we can ensure major employers in hospitality are supported.”

George & Dragon Pub In Wanstead Announces Reopening After Being Saved From Closure The historic George & Dragon pub is set to reopen in the new year after being saved from closure, marking a triumphant return for the cherished venue.

staff members, ensuring familiar faces greet the pub’s loyal patrons. The campaign’s aim to prevent job losses has also been achieved.

The iconic Wanstead pub, originally named The George & Dragon but recently trading as The George, faced a permanent shutdown when its previous operators closed the doors.

This successful rescue effort stands as a beacon of hope amidst a wave of pub closures across London. The George & Dragon joins a growing list of historic establishments being revitalised through passionate community campaigns and committed investors.

First opened in 1716, the pub faced an uncertain future during the second half of 2024. With the prospect of its site being sold to property developers, a petition to save the pub was launched and spearheaded by local Councillor Paul Donovan.

A cornerstone of the community for over 300 years, the campaign to protect the pub gathered 3,589 signatures. It was further supported by letters from local MP Calvin Bailey MBE to both outgoing operators Wetherspoons and the pub’s freeholders.

The campaign’s success was sealed when Urban Pubs & Bars, London’s largest independent pub group, stepped in to save the venue. The group has pledged to invest £1.3m in a refurbishment programme that will secure the pub’s future.

In a meeting with Councillor Donovan and MP Calvin Bailey on 26 November 2024, Urban Pubs & Bars outlined their commitment to preserving historic venues and enhancing local communities, making the much-loved Wanstead pub a perfect fit for their group.

The plans for the pub include retaining its traditional London character, with promises of a warm, welcoming atmosphere, outstanding Sunday roasts, and a wide selection of beers and quality food sourced from London-based suppliers.

Following extensive refurbishment of the interiors and garden space, The George & Dragon is expected to reopen in mid-January 2025.

The reopening will create 40 full-time and 20 part-time roles, including the return of over a dozen former

Cllr Paul Donovan said: “It is great news that Urban Pubs and Bars have stepped into save the George, returning the pub to its original name. So many pubs are going under across the country, to be able to save such an iconic establishment is a real achievement.

The hope of the campaign is that the new owners will provide good quality, reasonably priced food and drink for all – in these cash strapped times. Early signs are certainly encouraging – roll on the January opening.” Paul Donovan, councillor for Wanstead Village.

Chris Hill, Managing Director of Urban Pubs & Bars, said: “Saving The George & Dragon is exactly what Urban Pubs & Bars is about—celebrating London’s pub culture, supporting local communities, and preserving historic venues. We’re incredibly proud to reopen this iconic site, and we can’t wait to welcome everyone back.

“The community’s dedication to saving The George & Dragon has been truly inspiring. We’re thrilled to not only preserve this historic pub but to celebrate its legacy with the people who fought so hard to keep it.

We look forward to engaging further with the community, supporting local events, and building on the traditions of this remarkable venue.”

MP Calvin Bailey added: “I’m delighted by the news that this great local pub will soon be reopening. This achievement highlights the power of grassroots campaigns and Councillor Donovan’s invaluable work for our Wanstead Village community.”

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Tom Kerridge Sounds Alarm On NI Hikes: A “Catastrophic” Impact On UK Hospitality to contribute significantly more per employee annually. Kerridge estimated that businesses could face an additional £800-£850 per employee each year. For smaller firms already battling rising food and energy costs, as well as the lasting effects of the COVID-19 pandemic, this represents an “awful lot of money” and a potential tipping point.

Tom Kerridge, the celebrated chef and restaurateur, has issued a stark warning about the severe impact of the UK government’s recent national insurance hike on the hospitality industry.

Kerridge, who operates several establishments including the two-Michelin-starred Hand and Flowers in Marlow, fears that many businesses will struggle to cope with the increased costs, potentially leading to widespread closures.

Speaking on Sky News, Kerridge shared his concern over the additional financial strain the changes will place on employers. “There will be a huge amount of closures,” he predicted.

“We’ve already seen high-profile names and Michelin-starred restaurants deciding to shut their doors. When that starts to happen, it filters down to the broader industry.”

The national insurance increase, part of the government’s broader fiscal strategy, will require employers

The outcry against the national insurance hike has been widespread across the retail and hospitality sectors. Last month, over 200 of the UK’s leading hospitality businesses signed a joint letter to the Chancellor, urging reconsideration of the tax increase. These businesses warned that the measure could lead to job cuts and reduced investment, hindering the sector’s recovery from the pandemic.

Andrew Higginson, Chair of the British Retail Consortium, echoed these concerns, describing the additional costs as “too much for the [retail] industry to bear.”

Analysis from Deutsche Bank has further highlighted the risks, estimating that the hike could result in the loss of approximately 100,000 jobs.

Kerridge also called attention to the frustration many business leaders feel towards government policy, emphasizing the need for a more supportive approach to small businesses. “I do feel that the While expressing continued support for Labour as a party capable of addressing the nation’s “broken infrastructure,” Kerridge urged policymakers to recognize the critical role that small businesses play in the UK’s economy. “We need measures that foster recovery and growth rather than placing additional burdens on already strained industries,” he argued.

Issue 241

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Marston’s Shares Preliminary Results for Fiscal Year 2024 Early signs for the holiday season are promising, with Christmas bookings already exceeding last year’s levels.”

Pub operator Marston’s has released its preliminary financial results for the 52 weeks ending on 28 September 2024. These results mark the company’s first annual report since divesting its 40% stake in the Carlsberg Marston’s Brewing Company (CMBC).

Julie Palmer, partner at Begbies Traynor, said: “Marston’s has delivered a strong set of results for FY2024, with like-for-like sales growing by 4.8%, outperforming the broader pub sector. As we enter the Christmas party season, festive bookings are already looking promising, giving the Group valuable momentum as we head towards 2025”

Operating a portfolio of 1,339 pubs across the UK, Marston’s reported a 3% increase in revenues, reaching £898.6 million. Like-for-like sales grew by 4.8%, reflecting strong operational performance and effective strategic execution.

“Today’s full year results reaffirm the Group’s resilience and strategic focus. Clearly, the decision to sell their 40% stake in Carlsberg Marston’s Brewing Company has been a key factor, reducing debt by £300m and allowing the business to focus on its pub strategy, including operational improvements that have driven a significant margin uplift.”

The company’s underlying operating profit from its pub division rose by 17.9%, totalling £147.2 million (compared to £124.8 million in 2023).

This improvement was driven by a combination of enhanced topline performance and operational efficiencies.

Additionally, Marston’s significantly reduced its net debt by £301.7 million, bringing it down to £883 million. This reduction was largely facilitated by proceeds from the sale of its CMBC stake and selective pub estate disposals.

Commenting on the results, Marston’s CEO Justin Platt stated: “2024 has been a pivotal year for Marston’s as we transitioned into a focused hospitality business. The sale of our stake in CMBC has been transformative, allowing us to cut debt significantly, enhance our flexibility, and concentrate on our core strength: managing excellent local pubs.”

Platt also noted that the company’s renewed strategy is yielding positive outcomes. “We’ve achieved like-forlike sales growth that surpasses market averages, improved profit margins, and maintained robust cash flow.

“While there are plenty of positives, the recent Autumn Budget has set the stage for both opportunities and challenges for the industry in the year ahead. The freeze on alcohol duties for draft products in pubs is a welcome relief, but rising costs remain a concern, especially the increase to employer national insurance contributions, and consumer confidence remains shaky. However, with a high-quality estate and a clear strategy, Marston’s should be well-positioned to tackle these headwinds.”

“With festive trading off to a strong start and a continued focus on debt reduction and operational efficiencies, the Group is entering 2025 with a solid foundation for sustainable long-term growth. It’s a tough environment for UK pub operators, but Marston’s has every reason to raise a glass to this year’s successes and hopefully look forward to more in the next.”

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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By Matt Collins, Sales Director at KP Snacks.

Pubs and bars are a staple of the Christmas period, playing host to social occasions from festive gatherings with friends and family to work-dos with colleagues. With the festive season bringing an increase in snacking occasions and a willingness to trade up for more premium snacks, Bagged Snacks is an important category to capitalise on to drive sales.

As alcohol consumption increases over the Christmas period and 56% of consumers say they like to eat Crisps, Snacks and Nuts with an alcoholic drink1, it’s important for pubs and bars to stock a strong core range of Bagged Snacks products to bolster festive sales. At KP Snacks, our diverse portfolio of tasty and popular snacks includes KP Nuts, McCoy’s and Tyrrells – three of the top five Bagged Snack brands consumed in pubs and bars2.

Nuts grow in popularity at Christmas, seeing a 60% increase in purchase. As the UK’s number one nut brand, at nearly four times the size of the nearest branded competitor3, KP Nuts is perfectly positioned to drive sales in pubs and bars. Our tasty and trusted range includes iconic flavours such as its Original Salted Peanuts, Honey Roast Peanuts and Dry Roasted Peanuts.

Known for its bold flavours, McCoy’s is the UK’s number one ridged crisp brand. Available

in popular flavours including Flame Grilled Steak and Salt & Malt Vinegar, McCoy’s caters to customers looking for fun and flavour over the Christmas period.

With 72% of consumers likely to pay extra for a premium snack brand4 and premium snacking occasions rising over Christmas, our hand-cooked crisp brand Tyrrells delivers an ideal choice. With over 90 Great Taste Awards across the range, Tyrrells makes trips to pubs and bars feel more special, promising excellent quality and flavour.

For further information, please see the advert on the facing page

Small-But-Mighty Utensil Washer Packs A Punch With staff shortages still hitting the kitchen brigade, utensil washers are becoming ever more popular. Not only do they take over one of the worst and most time-consuming kitchen cleaning jobs – getting baked-on soiling off the pans – they are also more hygienic and faster than washing by hand. One problem though is the size of a utensil washer – is there room for one in today’s space-squeezed kitchens?

Winterhalter says yes, with the world’s smallest utensil washer, the GS630.

Measuring just 870mm wide by 623.5mm deep and 835mm high, the GS630 can fit into the tightest of spaces and under a worktop. However, it can still handle the big jobs: trays, GN pans, Euronorm crates, pots… you name it, the GS630 can cope with it, with a clear entry height of 400mm and entry width of 650mm.

Plus, it cleans brilliantly, its high water pressure packing a punch while the top and bottom wash arms, which rotate in opposite directions, maximise the washfield and the advanced filtration system keeps washwater clean.

It’s also fast, handling up to 38 racks per hour, depending on the level of soiling.

The GS630 has a choice of three wash cycles, so it can adapt to harder to clean loads.

Proteins and starch can be difficult to shift, typically requiring pre-rinsing of utensils to avoid the dirt getting baked on. However, the GS630 does this job, too, with the cold water pre-wash feature saving staff time and helping maximise kitchen productivity. Another time-saver is the self-cleaning program, which takes over some of the day-to-day care of the machine.

The Winterhalter GS630 is very simple to use, with one-button operation and a display that changes colour, depending on the status of the machine, and shows operating temperatures and detergent and rinse aid levels.

The GS630 has a list price of £13,160 Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

by Janet, that will be published in April.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chefs' Buyers Guide

Rossi International

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

01258 857210 | www.rossiinternational.co.uk

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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

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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

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,

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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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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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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 241

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

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CLH DIGITAL

Issue 241

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 241

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

43

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

44

CLH DIGITAL

Issue 241

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 241

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

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CLH DIGITAL

Issue 241

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 241

CLH DIGITAL

47

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

• Rare Opportunity to Buy a Charming Grade II Listed Freehold Pub • Character Wet Led Pub with Traditional Bar • 2 Bed Owners Accommodation & Pretty Beer Garden with Sunny Aspect • Option to Purchase Additional Parking Space • Successful & Profitable Business Which Would Suit an Owner Occupier Couple

• 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

TOTNES, DEVON

PRICE: £450,000

FREEHOLD

REF: 5028

TEIGNMOUTH, DEVON

PRICE: £65,000

SOUTH HAMS, DEVON

• Well known Hospitality Business in Popular Coastal Town • First Time on the Market for Over 30 Years • Stunning Building in Central Location • Inside/Outside Trading Areas and Letting Accommodation • Very Strong Business with Significant Turnover and Profit

PRICE: £250,000

LEASEHOLD

REF: 5049

• 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

REF: 4320

PRICE: £15,000

SOUTH BRENT, DEVON

FREEHOLD

REF: 4939

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THE BELL INN ILMINSTER, SOMERSET

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LD O S

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MILL HOUSE HOTEL TINTAGEL, CORNWALL

DARTMOOR DINER PLYMOUTH, DEVON

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LD O S

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LD O S

REF: 4898

BRIXHAM, DEVON

• Stunning Town Centre Period Property & Highly Successful Business • 8 Superior Letting Rooms with Character Cafe Trading Area & Function Room • Large Residents Lounge/ Breakfast Room & Alfresco Covered Seating Area • Well Established ‘Chamaeleon’ Business with Great Potential to Grow Trade • Genuine Retirement Sale

PRICE: £575,000

LEASEHOLD

• Licenced Takeaway & Restaurant Overlooking Historic Brixham Harbour • Offering a Range of Breakfasts, Burgers, Sharing Plates & Desserts • Fabulous Harbourside Seating for 30, Internal Seating for 28 • Commercial Kitchen, Turnkey Operation • Huge Potential to Expand Current Trade

TOTNES, DEVON

FREEHOLD

REF: 4520

NEWTON ABBOT, DEVON

• Historic Building, Sympathetically Converted to Create a Versatile Property • Very Well Established B&B/ Hotel with Significant Net Profit • 10 Superior En-Suite Letting Bedrooms, all Individually Designed/Decorated • Breakfast Room & Conservatory, Fully Equipped Kitchen & Guest Car Park • Newly Renovated, SelfContained & Separate Bespoke Owner’s Cottage

PRICE: £1,400,000

LEASEHOLD

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LEASEHOLD

REF: 4035

POSTBRIDGE STORES DARTMOOR, DEVON

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PRICE: £65,000

LEASEHOLD

REF: 3853

CORNISH ARMS PENDOGGETT, CORNWALL

JUST A FEW OF THE BUSINESSES SOLD BY STONESMITH IN 2024.

TORQUAY, DEVON

• Licenced Café/Bistro Close to Town, Major Hotels & Marina • 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

STAGS HEAD YARLINGTON, SOMERSET

PRESS HOUSE CAFE EXETER, DEVON

THINKING OF SELLING YOUR BUSINESS, CALL US FOR A FREE APPRAISAL.

THINKING OF SELLING? CALL FOR A FREE VALUATION

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LD O S

BOATYARD BAKERY & CAFE EXETER, DEVON

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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