CLH Digital - Issue #241

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

EMPLOYMENT RIGHTS BILL –A BLOW TO UK HOSPITALITY?

As we near the close of 2024 it’s an oppor tune moment to reflect on the challenges and milestones that have shaped the UK’s hospitality and licensed ontrade sector this year

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 industr y

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

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

One , (at least for me), par ticularly contentious element is the extension of sick pay entitlement from day one In my younger years working in factories in the industrial nor th, 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 industr y, which already operates on razor-thin margins, seems shor tsighted at best

As UKHospitality rightly points out, this risks disincentivising work at a time when labour shor tages 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 industr y 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 par ticular fail to appreciate these contributions when drafting legislation, so I hope some sor t of watering down will prevail!

On a side note , Tom Kerridge's warning highlights the precarious state of the hospitality industr y, par ticularly the high-end segment, which often

ic driver

The combination of rising costs like the national insurance hike and broader economic pressures has undoubtedly made sur vival 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 oppor tunity to connect, celebrate , and enjoy the fruits of farmers’ labour is significantly diminished

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

A robust hospitality industr y not only suppor ts 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 suppor t? 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 , fur ther details can be seen at www.catererlicensee .com

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 strateg y 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 inadver tent and unfor tunate consequences which could hur t 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 suppor ting

“We are calling on Government to address businesses’ concerns so that we continue to be the backbone of the UK’s job market and carr y 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 industr y in the UK makes a major contribution to the local and national economy The sector generates more than £34billion to the economy, suppor ts 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 industr y 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 Statutor y sick pay-That the proposed changes to statutor y sick pay – in which statutor y sick pay will be payable from the first day of absence rather than the four th – will have the unintended consequence of incentivising absenteeism It is also suppor ting 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 suppor t 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 industr y we can suppor t getting those fur thest 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 suppor t 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 ”

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

By Saljuq Haider is a Par tner and Lauren Windsor is a Solicitor at Taylor Walton Solicitor s

WRITTEN AGREEMENTS

Whether you are the supplier of goods/ser vices 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

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

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

By ensuring the terms and conditions have been provided from the inception of the business relationship both par ties 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 par ties

As the recipient, it’s impor tant 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 inter vals, the supplier and the recipient can keep track of the costs being

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

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/ser vices and therefore reduce fur ther debt being incurred

Fur ther, as a recipient it is helpful to request that invoices are issued on a regular basis to give you an oppor tunity to quer y 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 ar ticulate it in writing as soon as possible

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

SET OUT THE CONSEQUENCES OF A LATE PAYMENT

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 cer tainty 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

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

SEND REMINDERS FOR ANY OUTSTANDING INVOICES

Chasing for outstanding payments will not necessarily have a negative impact on the commercial relationship Open communication ensures that both par ties 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 ser vices/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 hur t 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”

“Unfor tunate Consequences”

Andrew Tighe , BBPA’s director strateg y 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 inadver tent and

The Perfect Snack for All Your Trade and Hospitality Needs

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

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 sur vey published today (Thursday 5 December) by alcohol-harm charity Drinkaware

This increases to three quar ters (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)

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 sur vey found that wine was the most popular choice for a drink on Christmas Day, with three quar ters (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 par ty 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

While

rant Karen Tyrell, CEO of the charity Drinkaware said: “Christmas is always great for spending time with friends and family, and our sur vey shows alcohol is often at the hear t of that especially for young adults

“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 ver y 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 sur vey 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?

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

Whilst the legislation aims to reduce the burden on local infrastructure and ser vices 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

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 suppor t for tourism, fostering a more sustainable relationship between visitors and local communities Fur thermore , the statutor y 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

By Penny Paddle , Corporate Par tner, Spencer West LLP

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to alternative destinations without such charges This is par ticularly per tinent 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 dispropor tionately 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

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

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 ser vices 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 oppor tunities 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 suppor ts sustainable tourism and fosters goodwill amongst local businesses and communities which will in turn ‘future proof ’ the vital tourism industr y in Wales

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

the necessar y steps to align our no and low alcohol descriptors with other markets This impor tant move would allow the categor y to continue to flourish, benefit the consumer, and allow the pub to continue being a home away from home ”

The BBPA said the industr y has adapted to changing

Licensees Breathe New Life Into The Reopened White Horse

Shepherd Neame s 600-year-old countr y 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 preser ve 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 industr y, 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 Canterbur y Tales it has been reinvigorated to welcome customers back in in the past month thanks to the family, in par tnership 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 , Rober t 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

Ever ything 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 contemporar y 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 ever yone Rest assured, The White Horse Inn is in safe hands

“We are excited to meet ever yone and welcome them in and look forward to becoming par t of the wonderful community around Boughton ”

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

By Tom Essenhigh Vice President Of

For pubs and restaurants looking to ser ve up exceptional customer ser vice 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 complimentar y prosecco

Customers are after more interactive and innovative experiences, and this ver y 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 impor tant as at other stages and can ultimately help to secure repeat business during, and beyond, seasonal peaks However, it’s impor tant 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 star ted 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 technolog y, where customers can self-ser ve

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 vir tual 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 vir tual 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 star ting to offer a range of different and growing payment options is where innovation needs to focus For example , star ting to accept cr ypto 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 cr ypto 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 par ticular

While different establishments will sit at different ends of the technolog y 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 repor ting 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 technolog y continues to drive the hospitality sector forward, payments will remain an impor tant par t 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

Retail And Hospitality At Worldpay

Government’s “Alarming” Industrial Strategy Neglects Brewers And Pubs

The Government’s Industrial Strateg y 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

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

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

Regulator y burdens, high tax rates, access to skills and employment, and the high cost of doing business which includes soaring energ y costs, are all barriers the sector currently faces and which must be addressed Andy Tighe , the British Beer and Pub Assocation’s director of strateg y and policy, said: “The Industrial Strateg y is a real oppor tunity for Government to enable brewers and pubs to help build a brighter more prosperous UK

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

“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

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

Britain’s brewing industr y 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 par t of the UK’s manufacturing sector and must be able to continue operating and investing here

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

Paul McCartney Beer Offers Potential Lifeline To Wildlife Rescue

The wildlife hospital complete with its own veterinar y 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 Shor tly Before he died Jeff received a 12-bottle case of ‘Old Stinkhorn Organic Ale’ from his friend and former Beatle , Sir Paul McCar tney The Charity hopes to auction the beer, named after the eponymous fungus at hop-picking time , as par t of a series of emergency fund-raising measures

Ever y 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, injur y caused by garden machiner y, 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 suppor t 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

Top Five Hotel Industry Trends And Developments

By Alex Slor s is Director of

the Master’s in Real Estate , Finance and Hotel Development at Glion Institute of Higher

What are the top trends in hospitality right now? What is the business outlook for the hotel industr y, and are we looking at a bright future? In no par ticular order here are five trends that hoteliers tend to mention when I talk to them

1. THE EXPERIENCE IS BECOMING EVERYTHING

In luxur y 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 par t 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 histor y 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 countr y 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 ear th

There is a par ticular hotel in the nor th-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

Another example of this experiential approach that caught my eye is at the Six Senses resor t situated in the Douro Valley in Por tugal There , guests can take par t 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 oppor tunity to learn a skill

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 Repor ting Directive (CSRD), companies that are classified as large will be required to repor t on their ESG practices from 2025 onwards star ting 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 headquar tered

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 under taking a proper ty refurbishment or having to postpone it due to lack of funds

Outside of the regulator y 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 industr y 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 par tnership 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 oppor tunity to learn more about the nature it will become their responsibility to preser ve

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 luxur y travellers in par ticular, 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 sor t of information on consumer preferences But often it just comes down to an aler t member of staff hearing something and

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

The stor y concerns a ver y high end restaurant Guidara ran called 11 Madison Park One par ticularly 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 tr y 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 ser ve it as a special additional course to the table , much to the delight of his guests

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

In a hotel, especially at the luxur y end of the spectrum, ever y single touchpoint with the guest has to be perfect, from the luggage por ter 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 ever ything so transparent to potential guests

4 TECHNOLOGY

PLAYS A ROLE ACROSS MULTIPLE LEVELS

From my perspective , the hospitality technolog y stor y has two impor tant strands First is the contribution it can make to a hotel adopting more sustainable practices From food waste monitoring systems in the kitchens to smar t 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 technolog y 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 vir tual reality walk-throughs of the proper ty before they book

We are also seeing AI, including chatbots, becoming integral to customer ser vice 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

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

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

The countr y 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 ver y zeroed in on the luxur y segment, while also preser ving and accentuating the countr y ’ 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 industr y? Before looking at specifics, it is wor th 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 luxur y 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 luxur y proper ties 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 impor tant for success This provides lots of scope for creativity, and also oppor tunities to tap into the bleisure and workcation trends

A number of hotel brands are now incorporating kitchenettes into their rooms turning them into quasi apar tments 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 oppor tunity to take a vacation

Overall, though, this remains an industr y 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

Drinks Sales Back In The Red After Weather Turns

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 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 ”

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 countr y to be recognised with the prestigious hospitality accolade

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

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

The accolade is the

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Fun Could Be The ‘Secret Sauce’ To Help UK Pubs Prosper, Research Shows

Philema Hospitality Management Expands Portfolio With Acquisition Of Iconic Budock Vean Hotel In Cornwall

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

By John Stewar t, 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

ENSURING COMPLIANCE

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

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

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

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

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, suppor ted 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 entr y and exit points, especially if there have been contractors on site carr ying out renovations or remedial work Doors and windows are also common culprits, and a key focus for staff training

EXAMINE SANITATION AND HOUSEKEEPING MEASURES

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

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

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

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

APPROPRIATE TRAP AND POISON USE

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 fur ther 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, smar ter frontier in pest management

By providing effective 24/7 monitoring with real-time aler ts business owners access greater insights into rodent pressure points in their building allowing for more targeted inter vention

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 industr yleading achievements of both its Managed and Par tnership estate for the first time

Following 12 months of data gathering over 800 individual nominations and two regional and divisional heats, Marston’s exper t panel of judges travelled up and down the countr y to create the shor tlist 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/Par tner of the Year’, was won by Lesley Anderson from The Dancing Betty, Mur ton, who was honoured as “ a shining example of what a GM/Par tner 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 star t 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 ser vice and culinar y excellence his kitchen delivers and the great feedback the pub consistently receives from its customers

The Rose & Crown, Por thcawl 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 ever y day A huge congratulations to each of the deser ving winners, finalists and nominees for inspiring us all and keeping our guests returning time-and-time again ”

A Third Of Consumers Willing To Pay More For Sustainability When Eating Out

New research shows that despite economic uncer tainty 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

The repor t from leading foodser vice technolog y provider, Nutritics and hospitality data and insights consultancy CGA by NIQ, Sustainability Matters: What consumers want and how brands can respond sur veyed 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 ver y 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 impor tance 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 think the pubs and restaurants they

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 oppor tunities for the hospitality industr y to capitalise on this

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

THE TOP PRIORITIES FOR ACTION HAVE BEEN REVEALED AS:

• Recycling (79%)

• Reduction of food waste (79%) Use of local/sustainably sourced ingredients (71%)

• Sustainable packaging (69%)

• Sustainable suppliers (66%) Nutritics’ Sustainability Lead Dr Laura Kirwan concluded: “The message from our repor t is clear – consumers still care about sustainability and this is only set to continue as younger, eco-conscious consumers star t 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

British Government’s “Direction” Forces Company Relocation To The US

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Employing Seasonal Workers?

Don’t Be In The Dark About

Your Pension Duties This

Employers in the food and drink ser vice industr y are being reminded they may risk a fine if they don’t comply with their legal pension duties

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

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

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

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

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

“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

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

“If you think you may be late in meeting your duties for your temporar y staff, you should tell TPR immediately, so that we can provide suppor t to help you comply, adds Sarah

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

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

Chec k on the steps you need to take to assess and enrol seasonal or temporar y staff https://shor turl at/Ji595

Fur ther guidance if you ’ re employing staff whose hour s and pay will var y https://shor turl 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 sc heme whic h their employer must pay into Find out more on our website https://shor turl at/Jbpoe

National Pubwatch Champions “Ask for Angela” Initiative to Protect Vulnerable Patrons

National Pubwatch is renewing its commitment to suppor ting vulnerable individuals within the hospitality industr y 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 ever yone may feel confident or ar ticulate 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 impor tance 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 asser tive action when assistance is requested To suppor t these effor ts, 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,

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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

Responding

The AVL A Licence – A Legal Requirement

Business Rates Relief Positive, But Major Employers Left Unsupported

The Scottish Government announced that it will introduce 40% business rates relief for hospitality businesses paying the Basic Proper ty 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 suppor t 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 inflationar y increase to the

and Higher Proper ty Rates, announced today in the Scottish Budget Leon Thompson, Executive Director of UKHospitality Scotland, said: “The introduction of 40% business rates relief is ver y positive for venues that are eligible for this suppor t

“I’m pleased that the Scottish Government has acted on UKHospitality Scotland’s calls for this much-needed suppor t, which had clear cross-par ty backing

“With costs mounting for venues across Scotland, this suppor t could be a lifeline

George & Dragon Pub In Wanstead Announces

Reopening After Being Saved From Closure

ving 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-Januar y 2025

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

Araven Airtight Square Containers Optimise Storage Space

Tom Kerridge Sounds Alarm On NI Hikes: A “Catastrophic” Impact On UK Hospitality

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 industr y 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 star ts to happen, it filters down to the broader industr y ”

The national insurance increase , par t of the government’s broader fiscal strateg y, will require employers

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 energ y costs as well as the lasting effects of the COVID-19 pandemic , this represents an “awful lot of money ” and a potential tipping point

The outcr y 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 recover y from the pandemic

Andrew Higginson Chair of the British Retail Consor tium, echoed these concerns, describing the additional costs as too much for the [retail] industr y to bear ”

Analysis from Deutsche Bank has fur ther 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 suppor tive approach to small businesses “I do feel that the While expressing continued suppor t for Labour as a par ty 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 recover y and growth rather than placing additional burdens on already strained industries,” he argued

Marston’s Shares Preliminary Results for Fiscal Year 2024

The

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 strateg y is yielding positive outcomes We ve achieved like-forlike sales growth that surpasses market averages, improved profit margins, and maintained robust cash flow

Early signs for the holiday season are promising, with Christmas bookings already exceeding last year s levels

Julie Palmer, par tner 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 par ty season, festive bookings are already looking promising, giving the Group valuable momentum as we head towards 2025”

“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 strateg y including operational improvements that have driven a significant margin uplift ”

“While there are plenty of positives the recent Autumn Budget has set the stage for both oppor tunities and challenges for the industr y 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 strateg y, Marston’s should be well-positioned to tackle these headwinds ”

“With festive trading off to a strong star t 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 ever y 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 repor t, ‘The state of arson 2024’, shedding light on the growing risk of arson in the UK’s hospitality industr y 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

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 enter tainment 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 " The repor t which examines arson across key UK sectors shows the far-reaching consequences of deliber-

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 repor t provides evidence-based recommendations for business owners to for tify 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

While there is no legal requirement for arson-specific prevention plans, the Regulator y 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 For fur ther information on how CheckFire can help your business see the adver t on the facing page

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

The reimagined Creamer y building at the hear t of Castle Car y 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 creamer y This historic structure which has been a par t of the area since 1912, recently underwent an extensive renovation to enhance the safety stability and user experience The Creamer y is renowned for its tower, ‘La Belle Epoque’ which still stands tall today as a symbol of industrial innovation and ar tistic flair

Originally established by brothers G&C Prideaux as a milk factor y, the creamer y processed milk delivered by local farmers into cheese , then transpor ted to London via the railway Today, The Creamer y 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

recently awarded the World’s Best Boutique Hotel at The World's 50 Best Hotels 2023 Ken Biggs

Contractors were appointed as the principal contractor on this project and made contact after being impressed by Stannah’s distinctive refurbishment of a vintage passenger lift at the YMC A in Bristol

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

The project’s vision was to blend the 1912 style with contemporar y elements, which also resulted in Ken Biggs Contractors reconstructing the entire Creamer y THE WORK

Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamer y The project commenced with the installation of ver tical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package Shor tly after, works commenced on the glass lift shaft and car

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

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

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

meant full lift completion in April 2024

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

THE CHALLENGE

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

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

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

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

THE RESULT

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

The hydraulic passenger lift ser ves two floors and travels 3 6 metres to provide step-free access from The Creamer y restaurant to the train station’s platform

A unique aspect of the lift is the placement of the keyhole for manually operating the car

Maximise Your Christmas Snacking Sales

By Matt Collins , Sales Director at KP Snacks

Peanuts and Dr y 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

Small-But-Mighty Utensil Washer Packs A Punch

Winterhalter

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 entr y height of 400mm and entr y 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

Proteins and starch can be difficult to shift, typically requiring pre-rinsing of utensils to avoid the dir t 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 ver y 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 ser vice , 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 fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email info@winterhalter co uk

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

Chefs' Buyers Guide

Exploring the Richness of Northern Ireland’s Food and Drink Industry

I recently had the oppor tunity to attend an extraordinar y event highlighting the vibrant food and drink industr y of Nor thern 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 Februar y)!

Hosted in Bangor, the showcase offered an indepth look at the creativity and dedication driving the region's culinar y success Alongside attending the showcase I engaged in immersive experiences from baking traditional Irish goods at a Belfast cooker y school to exploring a globally renowned whiskey distiller y These moments offered an unforgettable glimpse into Nor thern 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 Nor thern 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 Nor thern Ireland's food and drink sector The event underscores the region’s growing reputation as a culinar y hub offering oppor tunities for producers to align with global trends and expand

their market reach A FLOURISHING INDUSTRY ROOTED IN INNOVATION

The food and drink sector in Nor thern Ireland has seen impressive growth, fuelled by a commitment to quality and an innovative mindset With exper tise spanning dair y meat baker y and beverages, the industr y reflects both tradition and forward-thinking approaches Organizations like Invest Nor thern Ireland (Invest NI) have played a key role in this success, offering businesses resources such as funding training and suppor t for expanding into new markets By collaborating with thousands of businesses, Invest NI helps foster innovation and resilience across the industr y

It was a pleasure to meet with some of CLH News adver tisers, premier snack supplier Tayto and premier sausage supplier McWhinney's and at the same time sample an abundance of innovative products! Nor thern 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

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comprehensive range of ser vices 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 ser vice sector, and our exper t team is dedicated to providing high-quality, innovative cheese solutions tailored to caterers, food manufacturers and hospitality businesses Our extensive por tfolio features a wide array of carefully crafted cheeses, from classic favourites like Cheddar and Stilton to more adventurous ar tisan varieties We

their menus

But we don t stop at just providing exceptional cheeses our out-of-home team goes the extra mile to suppor t your business with bespoke solutions Whether it’s developing tailored cheese blends for your customers, offering exper t 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 ser ve and share cheeseboard, four different cheeses of your choice , cut, down into 30g por tions for mixed margins and ease of use

www bradbur yscheese co uk enquires@bradbur yscheese co uk

One of the defining strengths of Nor thern Ireland’s food and drink producers is their adaptability Operating in a tightly knit industr y 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 preser ving their core values The agency ’ s emphasis on skill development, SUPPORTING GROWTH AND SUSTAINABILITY

As Nor thern Ireland’s primar y economic development agency, Invest NI provides comprehensive suppor t 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 energ y efficiency and waste reduction, reflects a broader commitment to fostering long-term growth in the industr y A CELEBRATION OF CULTURE AND INNOVATION

My journey through Nor thern Ireland s food and drink scene was nothing shor t of inspiring From mastering traditional recipes to experiencing the vibrant culture of Belfast it was clear that the region’s culinar y identity is deeply rooted in passion and creativity The Nor thern Ireland Food and Drink Showcase was more than just an

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

Chefs' Buyers Guide

Bidfood Launch Its 2025 Food And Drink Trends’

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

As well as value quality and elevated experiences, this year ’ s trends are influenced by consumers ’ desires to make healthier and sustainable choices, as well as emotional drivers such as comfor t, tradition, reward and sharing

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

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

FLAVOURS LESS TRAVELLED:

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

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

• Turkish • Greek Argent nian

• Por tuguese

• Swiss CLOSER TO HOME:

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

BUNS AND BOWLS:

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

LittlePod’s Natural Vanilla Paste

Ever since its launch in 2010, LittlePod has been telling the stor y 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 suppor ted 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 fer tility and regenerate the rainforest

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

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

FRIENDLY FIBRE:

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

PROACTIVE PRACTICES:

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

CHOCOLICIOUS:

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

by Janet that will be published in April

“At a time of societal upheaval around the world, the stor y 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 stor y 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 impor tance 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 stor y ”

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

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

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

• 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 repor t in their own businesses, culinar y tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen He said: I loved having the oppor tunity to hear the views of some of the rising stars in the industr y which included former National Chef of the Year winners and

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

A few takeaways include:

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

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

Chefs' Buyers Guide

Rossi International

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration

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

Products and Services

EV Chargers for the Hospitality Sector

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

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

Similarly a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional This amounts to approximately 1 352 out-of-ser vice chargers a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have The transition to EVs is accelerating and with it comes the need for reliable user-friendly charging infrastructure This is par ticularly true in the hospitality industr y, where the quality of the guest experience can be significantly influenced

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

The Pioneering Sustainable British Rum Products and Services

Majisign: The UK’s Market Leader in Wooden A-boards, Chalkboards, and Custom Signage Solutions

For over two decades, Majisign has been at the forefront of the A-Board and chalkboard industr y, offering a unique blend of traditional craftsmanship and cutting-edge design

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

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

What

Five Star Cleaning , Starts With Best In Class Equipment

Forward Vending and Catering Ltd -

Over 35 Years of Experience

Bed Bugs a Rising Concern In The Hospitality Sector

Hospitality Technology

3R (EPOS) Solutions

Why Bar Tabs Can Boost the Bottom Line

Kitchen Equipment and Fit Out

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

MIWE Smartfresh Lands in the UK

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

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

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

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

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

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Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology

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

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

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

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

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

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

RELIABLE FLOAT SYSTEM:

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

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

The feature benefits of induction far outweigh the

Caterquip Ventilation

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

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

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

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

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

COMPACT AND

Kitchen Equipment and Fit Out

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Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success

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

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

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

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER

ered

Customer

Extended

Brand Differentiation:

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

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

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

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

to extend operating hours and maximise customer enjoyment

Domestic & Trade Handmade Garden Furniture From MG Timber

Outdoor Spaces

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

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Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality

many

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

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

Ergonomic

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

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

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

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

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

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

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

Design and Refit

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

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Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

With over 30 years of industr y experience in the Hospitality sector

The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strateg y, Staff Management, Marketing and The Future of your business

PROFITABILITY & OPERATIONS

Our exper ts 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

Restaurant Consultant, will work on with you and improve with you MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development MARKETING

We will help you build a workable planned Marketing Strateg y From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising to print design Promotions and offline adver tising, 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 (impor tantly) practical employment law advice We adopt a personalised approach with the aim of building a trusted and reliable par tnership with you

QUICK & CLEAR ADVICE

We offer quick, clear advice in a down-to-ear th manner Once we have discussed the scope of a matter with you, and/or the ser vice that best suits you, we can provide a ver y competitive charging arrangement depending on your needs

SOLUTION-FOCUSED

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