We have qualified risk assessors carrying out the work to BS8580
10% dIScount if you place an order quoting caterer Licensee & Hotelier
All other water hygiene management carried out including:
• disinfections, domestic and process water sampling
• Softener installation and maintenance
• AcoP L8 monitoring
Once again the government has created a problem fur ther down the road for the hospitality sector
In the past six years, hospitality has increased its annual economic contribution by £20 billion to £93 billion Since 2016, employment in the sector has risen to 3 5 million, making hospitality the third largest employer in the countr y Hospitality contributed £54 billion in tax receipts to the Treasur y last year
Yet as we know the sector is going through a horrendous recruitment and retention crisis which is hampering and harming many operators
The government had a real oppor tunity to help alleviate this and get the sector back to its full potential by adding the hospitality sector to the Shor tage Occupation List (SoL)
In October The Migration Advisor y Committee (MAC) failed to recommended any hospitality roles be added to the shor tage occupation list, which would have made it easier for businesses to recruit from abroad, the independent body rejected calls for chefs and hotel, restaurant, bar, and catering managers to join the list, and now the government changes in spring next year have made it impossible for the sector to recruit from overseas
I do understand and fully suppor t initiatives to recruit “homegrown ” talent I have often said that the hospitality sector threw me a lifeline in my younger days, when I found myself rather “directionless” Working in hospitality careerwise was the best move I made
It offers fantastic oppor tunities for travel career progression meeting new people , is fun and vibrant, so, as I say, I would warmly applaud any initiative to encourage home-grown talent into the sector but we have a shor tage and that shor tage has to be filled even if it was only in the shor t-term So I do hope the government reconsiders its position before spring next year
We would take the oppor tunity to wish all readers (online and off-line) and our adver tisers, without whose suppor t this publication would not be possible all our ver y best wishes for the festive season and we truly do wish you a ver y successful and prosperous New Year!
Once more I would ask you to please do follow us on 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
EDITOR Peter Adams
“Do Not Close the Hospitality Industry Off From the Rest of the World” Government Urged
(CONTINUED FROM FRONT COVER)
RISE “QUITE STAGGERING”
Staff shor tages in the hospitality sector are well documented with many operators struggling to get the staff they need and retain the staff they do employ
Fur thermore , as the new immigration rules take effect next Spring, the recently announced national living wage increase is set to be rise from £10 42 to £11 44 from April next year, posing yet another potential headache for employers and business owners
Louise Haycock, a Par tner at Fragomen, the global immigration law firm said “ Given there has been ver y limited rises to the salar y threshold to sponsor migrant workers since Brexit, it was inevitable that these figures would be closely examined, especially given the higher-thanexpected net migration figures published last month
“However, the level of the rise in salar y threshold is quite staggering and raises concerns that the government’s attempts to lower net migration figures are taking precedence to an economic need
“Sectors that relied on the EU workforce to thrive have not yet had sufficient time to see the benefits of grassroots level training and have relied on sponsoring workers in typically lower-paying roles, while also paying the ver y high associated government fees
The foreseen impact is that from Spring 2024, employers will also need to increase wages which may simply prove unaffordable , exacerbate existing shor tages already and undermine the progress being made to curb inflation
RUNNING OUT OF ANSWERS
UKHospitality Chief Executive Kate Nicholls said: “The Government seem to be running out of answers to fix the UK’s long-running labour market shor tages ”
“These changes will fur ther shrink the talent pool that the entire economy will be recruiting from, and only worsen the shor tages hospitality businesses are facing ”
“Around three-quar ters of hospitality’s workforce is filled from within the UK but international talent has always been attracted to work in the UK, due to our pedigree for hospitality and developing careers
These critical workers also bring with them a wealth of experience and skills to help fur ther enhance our world-leading hospitality sector ”
“There were 8,500 hospitality visas issued last year, which helped bring in talented chefs and managers of the future Around 95% of those would no longer be eligible under these plans, despite being offered competitive salaries ”
“We urgently need to see an immigration system that is fit-for-purpose and reflects both the needs of business and the labour market The system at the moment does none of that ”
HUGELY DAMAGING
London’s Night Czar Amy Lamé warned of the hugely damaging impact that the Government’s new immigration plans will have on the capital’s night-time industries
The Night Czar has warned that the Home Secretar y ’ s plans will cause significant long-term damage to a hospitality industr y already struggling to fill vacancies
Ms Lamé said: “Our capital’s life at night is the best in the world, but
our hospitality industr y has been facing significant pressure following the impact of the pandemic and ongoing cost-of-living crisis ”
“Businesses are already experiencing staff shor tages and challenges to fill vacancies since our depar ture from the EU, and these plans from Government will only make this worse and risk hugely damaging this vital industr y It will almost cer tainly lead to more businesses closing their doors for good ”
“There is no doubt that more has to be done to provide British workers with the right skills, but we simply cannot close this industr y off from the rest of the world Our hospitality businesses need more skilled workers right now I urge Ministers to urgently reconsider their plans and recognise the value and impor tance of our hospitality industr y to help drive our economic recover y ”
GONE TOO FAR
Charlotte Wills a Par tner at the global immigration and mobility law firm added “The UK immigration system is quick and objective The question is, with the new increases to salar y thresholds and other measures, combined with yet more rises to soon to be introduced fees, has the government gone too far in prioritising politics over economics and risks undoing the good work so far done by the immigration system?
“The 47 7% increase of the salar y threshold for sponsored workers is truly staggering and raises concerns for those sectors who have relied on migrant workers post-Brexit to fill labour shor tages whilst implementing training programmes to solve the problem on a longer-term basis ”
Closures Slow After Britain’s Licensed Premises Drop Below 100,000
Britain’s number of licensed premises has fallen by 3 6% over the last 12 months to 99 916 sites according to the latest Hospitality Market Monitor from CGA by NIQ and AlixPar tners
The total at the end of September 2023 marks the first time it has dropped below 100 000 in the Monitor’s histor y The 3,766 drop over the 12-month period is equivalent to more than ten net closures ever y day
However, the pace of venue failures has slowed as the year has gone on The Hospitality Market Monitor recorded a fall in licensed premises over the third quar ter of 2023 of only 0 3% equivalent to just under three net closures a day
The repor t from CGA and AlixPar tners flags a par ticularly robust quar ter for the managed hospitality sec-
tor In the three months to September 2023 this segment achieved 0 5% growth in contrast to a 0 6% drop in the number of independently-run venues Many of Britain’s biggest city centres also saw a net quar ter-onquar ter increase in sites, including London, Manchester and Edinburgh Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “It is pleasing to see a slowdown in closures over the third quar ter of 2023 though whether it is the beginning of a sustained positive trend or a lull remains to be seen High inflation and interest rates are keeping a lid on consumer confidence , but the healthy growth in venues from multi-site managed groups is a positive sign of confidence from business leaders and investors Despite the contraction in size in recent years, the long-term outlook for hospitality remains ver y good ”
What Lies Ahead for the UK’s Hospitality Sector
UK, but to its economy too
The sector employs around 3 5 million people represents 10% of UK employment, 6% of businesses and 5% of Gross Domestic Product (GDP) It has also increased its annual economic contribution by £20 billion to £93 billion over the past six years, a recent UK Hospitality repor t revealed Last year the sector contributed £54 billion in tax receipts to the Treasur y, generated £20 billion wor th of expor ts and £7 billion in business investment
A STILL CHALLENGING ENVIRONMENT
UK hospitality and tourism are still under serious pressure High energ y costs regulation the continuing impact of Brexit on supply chains and employee recruitment and retention are all issues that businesses have to address They impact margins and the health and wellbeing of operators and their employees
tion by 6 4% will see businesses representing almost two-thirds of the sector’s trade still facing a £150m rates hike There have been some calls for the multiplier to be reduced to 30%, at least temporarily and if the sector continues to struggle it is something for the Chancellor to consider in next year s Spring Budget
Also, any hopes for the return of a temporar y cut in the VAT rate for the sector were dashed The 20% rate is burdening struggling businesses with significant tax bills, while reducing it to say 10% temporarily, on say hot food, soft drinks events, accommodation, and visitor attractions, would help hospitality businesses with rising wages, food costs, energ y bills and debts
Beyond this, the weight of proper ty tax in the UK, at 4% of GDP, casts a shadow on the enthusiasm for potential investments across proper tyrelated sectors, notably hospitality, so measures to help reduce this burden would contribute to putting the sector on a firmer footing
of our economy – the independent hotels, restaurants, and pubs that dot our communities
HOSPITALITY CRITICAL TO OUR CULTURE AND THE ECONOMY
Hospitality is integral to not only the cultural and social fabric of the
Consumer costs remain a critical consideration The relief extension, saving the average pub £12,800 and a small business £20,000, as well as the alcohol duty freeze until next August, are timely and prevent immediate cost escalations for consumers However the hospitality sector, already contending with shifting consumer trends due to budget constraints needs to navigate the delicate balance of maintaining affordability without compromising quality In a joint study by hospitality trade bodies 72% of respondents noted a decline in the number of drinks purchased, with 55% repor ting no corresponding menu price hike despite their own increased costs
FURTHER
MEASURES SHOULD BE CONSIDERED
Probably most disappointing was the absence of any reform of the business rates multiplier Currently at 51% and rising as a result of infla-
BEYOND APRIL 2025
To navigate the future successfully the sector must embrace practices that focus on long-term sustainability This involves delivering on the needs of modern-day consumers, which is a feat achievable through the adoption of technolog y, environmentally friendly practices, and active engagement with guests and local communities By doing so, the sector not only adapts to the evolving consumer landscape but positions itself for a profitable and sustainable future
Both the Government and those within the sector need to think creatively and invest strategically whether it is through grants innovation hubs or par tnerships, to strengthen a sector that has long been the cornerstone of the economy and communities across the UK
“Bad Experience” at a Hospitality Venue Diminishes Brand Loyalty
A new repor t has revealed that the key to driving loyalty among consumers is delivering consistently great experiences, with 49% saying a few bad experiences is the number one reason they become less loyal Zonal’s latest GO Technolog y repor t in par tnership with CGA by
and
The
found that more than half (52%) of consumers say they now have higher expectations of the brands they are loyal to due to the cost-of-living crisis, and the figure rises to 64%
among those in the 18-to-24-year-old age bracket
When asked what the main reasons for reducing loyalty were , the following five reasons came out on top:
- If I had a few bad experiences (49%)
- If they raise the prices (37%)
- If I had one bad experience (24%)
- If I don t get value for money in the cost-of-living crisis (24%)
- If they were involved in controversy (23%)
Whilst loyalty schemes are not the main factors determining whether customers keep returning to a venue well over half (58%) of consumers said that these schemes represent good value for money and nearly half (47%) of consumers have joined a loyalty scheme to save money since the cost-of-living crisis
Commenting on the findings, Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal, said:
“Brand loyalty is vital to the success of any hospitality businesses – a loyal customer base typically means higher visit-frequency and spend, which drives profit However, this research shows that, in order to retain customer loyalty, it’s not enough to offer cheap prices or deliver good experiences some of the time Consistently great experiences are the key to success
“With over half of consumers saying that loyalty schemes represent
value for money, operators would benefit from thinking carefully about how to design loyalty schemes that highlight great experiences at great prices Having a digital loyalty tool in place makes it easy for operators to control accruals, rewards and redemptions, even for completely bespoke schemes All this feeds into providing those exceptional experiences that customers expect, encouraging them to return time and time again ”
Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added:
“In a competitive and cash-conscious market, brand loyalty is more impor tant than ever But it’s also precarious, and something that is hard to win but also easy to lose Consumers are ready and willing to stay loyal to their favourite brands or venues, but they also know that if they don t get what they want, then there are plenty of other options to choose from
This research makes clear that operators have no shor t-cuts to loyalty: it can’t be achieved overnight or bought True loyalty is organic , and organic and is only achieved through relentless focus on the fundamentals of hospitality over weeks, months and years Consistency of deliver y is operators’ biggest challenge but it s their biggest oppor tunity too
By Giles Fuchs , owner of Burgh Island Hotel (www burghisland com)
First Week of Christmas “Bonanza” as 35.9 Million Pints Sold
The festive season kicked off in style during the first week of December with a whopping 35 9m pints being sold across UK pubs in this first Christmas week, according to new research
Compared to the same week in 2022 overall Draught Pint Sales are up by +2 3% The shape of the week has also changed versus last year with Wednesday to Saturday now accounting for 69 3% of sales which equates to a +8 8% increase vs 2022
The big winners were more traditional winter drinks (Stout & Ale) as the weather has turned colder Stout has seen the biggest gains of +30 3% last week, with Ale up +10 3% Linda Senior owner of Linda’s Inns and operating 3 venues across West Yorkshire commented:: “We have seen some great sales across ales and stout (Guinness is absolutely flying!) no doubt helped by the much colder temperatures we have had of late , but passing trade continues to be unpredictable , so larger Christmas bookings are incredibly impor tant for us and are definitely up from last year
"We’re also seeing the return of local office bookings as well and friends and family groups, and we are already getting lots of bookings for New Year’s Eve from people who want to stay local to avoid any transpor t issues ”
To add to this “flying star t”, a recent sur vey has unveiled the promising prospect of a £7 4 billion Christmas par ty sales boost for the UK hospitality sector
The sur vey conducted by tonics and mixer brand, Double Dutch, sheds light on the nation’s inclination to splurge on Christmas par ties, with an estimated £7 4 billion expected to be spent this year – a significant threefold increase compared to the previous year
Brits are embracing the spirit of the season according to the sur vey, planning to spend up to £200 on their festive outings This increased spending provides a welcome boost to the hospitality industr y, which has faced its fair share of challenges in recent years With nearly half of Londoners (48%) poised to spend over £100 on each Christmas night out, the capital city stands out as a leading contributor to this spending surge
Venues, pubs, bars, and restaurants are well-positioned to benefit from this festive windfall the sur vey adds, with over 44% of consumers prioritising visits to such establishments if their disposable income were to be cut fur ther This surpasses other spending categories like clothing (28%), home improvements (27%) and holidays (27%)
The sur vey also highlights the changing dynamics of the holiday season,
as younger adults, par ticularly Generation Z (18-24 year-olds), opt for a “self-proclaimed hangover day”, turning their backs on the ‘hustle culture’
Approximately 60% of young adults, totalling around 3 2 million individuals across the UK are planning to take a day off to recover from their holiday celebrations This generation s enthusiastic spending habits, with an average of over £200 per night out, suggest that the hospitality industr y could see substantial gains over the Christmas period
Raissa and Joyce de Haas, the twin co-founders of Double Dutch, commented: “Our sur vey reveals that Brits are wholehear tedly embracing the festive spirit, offering a ray of hope for on-trade hospitality venues following challenging years Based on these new insights, and to enable our staff to fully enjoy the celebrations, we ’ ve introduced a ‘ par ty recover y day’ for our team to make the most of the day following our Christmas par ty
Gemma Keegan, Brand Director at Swingers commented: “This year is set to deliver a record-breaking Christmas in the UK for Swingers, with the highest pre-booked sales we ’ ve had in December since opening All key Christmas dates are fully booked and we ’ re looking forward to welcoming ever yone into the venues for a celebration to remember Group sales bookings up 6% vs 2022 and up 12% vs 2019”
Foodservice Inflation Falls for Fifth Consecutive Month
Inflation as measured by the CGA Prestige Foodser vice Price Index (FPI) decreased for the fifth consecutive month in October dipping below 20% year-on-year at 16 7% – its lowest level since August 2022
There remains however a marked contrast between FPI and the measure of supermarket pricing (CPI) which is now rising at roughly half the rate (8 5%) year-on-year October also marked the first month-onmonth fall in FPI since September 2021
In October, FPI saw just one categor y (Oils & Fats) perform below 10% inflation at 4 0%, but this was in stark contrast to Vegetables where inflation remained extremely high at 30% Overall, inflation within FPI has fallen 6 2% pts since its peak of 22 9% [YOY] in December 2022
The UN FAO Food Commodity Index (the overall measure of international food commodity prices) aver-
aged 120 6 points in October, down 0 7 points (0 5 percent) from September, continuing the downward trend and standing 14 8 points (10 9 percent) below its corresponding value a year ago Brent Crude has eased after a September spike in price Fur ther inflationar y pressure may be felt in the months ahead because the Sterling has been weaker since the summer against both the $ and the € , whilst UK wage inflation remains around 8%, acting as a brake on the rate of inflation reduction Shaun Allen, Prestige Purchasing CEO, said: “The Foodser vice Price Index has risen by 40% over the past 24 months, and with inflation still at 16 7% the compound effects of these continued high numbers need to be carefully monitored and managed As of today, the journey down to normal levels of inflation (about 1% to 3%) is only about one-third complete ”
Unlocking the Wisdom: Attracting and Retaining Over 50s in the Hospitality Sector
By Antony Woodcock, Managing Director at Staff
The hospitality sector is in the midst of a seismic workforce shift A recent repor t by recruitment platform, Caterer com has revealed a fascinating trend - over 165,000 individuals aged over 50 are now employed in the sector This constitutes an impressive one-third of the total workforce and it is testament to the untapped wellspring of experience and work ethic that the over 50s bring to the table So how can we build on this momentum and further leverage the wealth of skills that our seasoned professionals offer?
The repor t also reveals an impressive statistic - 84% of hospitality businesses have already implemented agediverse policies and benefits, recognising the value that the over 50s bring to our establishments Yet, there's more ground to cover, more potential to unlock Let's delve into strategies that can propel us beyond the current threshold capitalising on the unique attributes that the over 50s contribute
One key avenue to entice more over 50s into the hospitality fold lies in the embrace of flexible work arrangements Many in this demographic seek oppor tunities beyond the traditional 40-hour workweek By offering par t-time positions, job-sharing options, or adaptable scheduling policies, we not only provide them with a route back into the sector but also provide an oppor tunity for those seeking a few extra hours per week amid the strains of the current cost of living crisis
Acknowledging the financial considerations of the over 50s, we must tailor our offerings to address their needs Competitive wages, benefits that go beyond the standard, and avenues for supplemental income through par t-time roles or special projects can sweeten the deal Many over 50s view reentering the workforce as a strategic move towards semi-retirement By understanding and embracing this, the sector can align their offering by building in attractive pension plans
Tailor-made professional development programmes are also of significant benefit These initiatives should acknowledge their experience and provide pathways for continuous growth in order to dispel any concerns about stagnation and limited oppor tunities The over 50s often bring a holistic perspective , valuing not just professional success but personal well-being Introducing health and wellness programmes tailored to their age specific needs can enhance job satisfaction and promote a workplace culture that
Though
Tough Trading Conditions and Rising Costs
See Brewery Numbers Slip Back
are facing rampant costs from the increased National Living Wage , energ y costs and inflationar y pressures, there was nothing extra in the Autumn Statement to cover this ” “Breweries closing is of course bad news for consumer choice , but even more than that it means many communities across the UK have lost a
Top 30 UK Restaurant Group Debt
Burden Tops
£3bn For The First Time
‘Tis The Season To Be Kind, Say Hospitality and Retail Bosses
20 Years
Britain’s Licensed Premises Drop Below 100,000 For The First Time
Royal Crown Reopens After A “Refurbishment Fit For A King”
Consumer Spending Bounced Back in November but Brits Eating Out Less
Spending on essential items saw a smaller increase (3 3 per cent) than in October (3 9 per cent), as falling petrol and diesel prices impacted fuel spend (-10 9 per cent) Growth at supermarkets was also lower monthon-month (5 0 per cent vs 5 2 per cent) following the easing of food price inflation and the majority of shoppers (67 per cent) seeking ways to reduce their grocer y food bills
Encouragingly while the propor tions of Brits concerned about inflation and food prices remain high (each at 86 per cent) both fell to their lowest levels since December 2021 Similar improvements were also recorded on attitudes towards fuel prices household bills and interest rates
Restaurants fell fur ther into decline in November (-11 9 per cent compared to -10 3 per cent in October), as over a third (36 per cent) repor ted that the cold weather and dark evenings have had an impact on their spending patterns Nearly half (46 per cent) of these Brits are eating out less frequently in favour of cooking meals, while 29 per cent are socialising with friends and family at home instead of going out
This perhaps explains why “insperiences” (at-home experiences) fared well in November, with spending on takeaways and fast food (6 1 per cent), as well as digital content and subscriptions (5 8 per cent) seeing greater uplifts than in October (5 6 per cent and 4 9 per cent respectively)
The travel sector again performed strongly in November, having recorded double-digit growth for 11 of the last 12 months, with sizeable uplifts at both travel agents (9 2 per cent) and airlines (14 0 per cent) This long run of growth has its roots in the pandemic , with a fifth (19 per cent) of consumers planning more holidays in 2024 citing that they’re still catching up on trips missed during lockdowns – a trend otherwise known as ‘ revenge spending’
Shoppers expect to fork out an average of £105 43 more on Christmas this year than in 2022 Festive food and drink is expected to be the largest contributor to this increase , rising by an average of £25 87, followed by
gifts (+£18 62) and activities (+£11 86)
The extra expenditure is likely due to rising costs and ‘shrinkflation’, with three in five (60 per cent) noticing that some festive items are getting smaller despite costing the same One in three (36 per cent) has spotted shrinkflation on boxes of chocolates followed by tins of biscuits (28 per cent) cheese (15 per cent) mince pies (14 per cent) and Christmas cake (13 per cent)
Esme Harwood, Director at Barclays, said: “Shoppers got into the festive spirit early this year, flocking to the high street to take advantage of month-long Black Friday sales, and unlocking long-awaited retail growth Consumers were also keen to socialise , but prioritised more economical – and warmer – ways to catch-up with friends and family, choosing cosy nights in with takeaways or enjoying drinks at the pub instead of dining out at restaurants
“November also marked a turning point for consumer sentiment – confidence in personal finances improved, with Brits star ting to feel less concerned about some of 2023’s defining issues, such as inflation, interest rates, and food prices – so there are reasons to be cautiously optimistic as we look ahead to Christmas and the New Year ”
Jack Meaning, Chief UK Economist at Barclays, said:“This data suggests consumers are continuing to spend more but get less for their money, as spending growth remains below inflation However, the gap is narrowing as the rate of price increases slows, and we expect it to narrow fur ther in the coming months
“It’s reassuring to see that some of the previous weakness in spending was due to unseasonal weather, as shoppers go out and finally buy that new winter coat and get in the Christmas spirit But the key question for the UK is what happens after the holiday period – it will take more than a festive bounce to keep consumers spending in 2024 ”
Scotland’s Pubs & Bars Closing At Twice The Rate Of That In England
The Scottish Beer & Pub Association (SBPA) and the Scottish Licensed Trade Association (SLTA) have joined forces, calling on the Scottish Government to pass on funding for their sector following the UK Chancellor’s Autumn Statement which will see English businesses receive a 75% reduction in rates bills in the financial year 2024-25 Pubs elsewhere in the UK benefited from the reduction last year However the Scottish Government chose not to pass on the reduction – despite Barnett consequentials being given to the Holyrood administration That has resulted in permanent closures in the sector accelerating at double the rate in Scotland (1 7%) than in England (0 75%)
In a joint-statement, the SBPA and SLTA said: “The failure to pass on rates relief last year was a devastating blow for Scotland’s pubs and bars and has resulted in a record number of permanent closures Already in 2023, with a quar ter still to go, permanent closures are more than one-third higher than the whole of last year and double the closure rates across the remainder of the UK
“Many businesses are still saddled with debt incurred during the pandemic and have been unable to recover with the increased financial pressures in the aftermath, including sky-high energ y prices, inflationar y pressures and impacts to supply chains
“The next financial year will also see increased costs in the form of wages, with increases to minimum wages, which will need to be paid for directly by businesses The rates relief in England will help businesses there with this increased cost, but unless the Scottish Government passes on the suppor t, pubs and bars nor th of the border will be left to entirely fend for themselves and the rate of closures will only increase
The Scottish Government must ensure that the rates relief is passed on in full or it will cement fur ther closures in the sector, directly resulting in job losses and blows for communities across the countr y ”
Eat Out to Help Out Was “Not a Gamble” Former PM Says
Former Prime Minister Boris Johnson said there was no “conclusive” evidence that the government’s Eat Out to Help Out (EOTHO) initiative to encourage the public back into restaurants and bars following the first coronavirus lockdown in 2020 helped spread the virus again, as he fiercely defended his leadership during the Covid pandemic
The scheme subsidized dining out, providing 50% off the cost of food and/or nonalcoholic drinks, and was spearheaded by Rishi Sunak, then Chancellor of the Exchequer, however, Mr Johnson told the UK s Covid-19 inquir y this week that he hadn’t been warned that it risked accelerating the spread of the virus and hadn’t considered it a “gamble ”
More than 49,000 businesses claimed £849m through the scheme , with over 160 million meals discounted
EOTHO has been heavily examined by the inquir y, with questions about whether scientists were consulted about the plan and whether it contributed to the spread of infection Leading Government scientists, as well as former health secretar y Matt Hancock have stated they were not told in advance about the scheme
Mr Johnson told Lady Hallett s inquir y: I don t think that I thought that scheme in itself was a par ticular gamble at the time , and it cer tainly wasn’t presented to me as such” adding that he cannot see anything that “conclusively shows” the scheme had an impact on the reproductive rate of the virus
“At the time that the Eat Out to Help Out policy was being aired with me for the first time , it was not presented to me as an acceleration simply something to make sense of the freedoms that we were already giving I must emphasise it was not at the time presented to me as something that would add to the budget of risk he said
Questioned by Hugo Keith KC , the inquir y counsel, the former Prime Minister said he thought that Whitty and Vallance the government s chief scientific adviser must have know about the scheme
“I’m fairly confident that it was discussed several times in meetings in which I believe they must have been present ” Johnson said “I don’t understand how something so well publicised as that could have been smuggled past the scientific advice , I don’t see how that could have happened ”
When Keith pointed out that even in his witness statement to the inquir y Mr Johnson said he assumed the scheme had been discussed with scientific advisors the former prime minister replied: “I said that in my statement because I frankly assumed that it must have been discussed with them And I m perplexed as to how something as significant as that could have got through ”
Sir Chris has told the inquir y that he and Sir Patrick Vallance , the Government’s former chief scientific adviser, were never told about the plan
The former deputy chief medical officer Professor Sir Jonathan Van-Tam also said he first heard about Eat Out to Help Out on television, while chief scientific officer Dame Angela McLean has claimed she was also not consulted
In evidence submitted to the inquir y, Mr Sunak said he “(did) not recall any concerns about the scheme”
Mr Johnson said he “thought that Chris and Patrick must have known” and repeatedly said he did not understand how the plan could have been “smuggled past” the scientists
The former prime minister on Wednesday admitted he should have “twigged much sooner ” about the threat posed by Covid-19 in the early days of the pandemic , but he also sought to defend his administration from claims of toxicity and dysfunction
In a full day of evidence that focused on the early stages of the pandemic and the decision to introduce the first lockdown, Mr Johnson also defended the under-fire former health secretar y Matt Hancock His final day of evidence is expected to focus on the later stages of the pandemic and the decision to apply a second lockdown
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Reaching Tipping Point - What Are The New Laws on Tipping and Service Charges in the UK?
By Tom Moyes , a Par tner in the Employment team at Blacks Solicitor
Unless prevented from doing so for tax purposes, businesses will soon have to pay workers 100% of tips under new legislation Withholding tips from employees will now officially become unlawful following the provision of Royal Assent to the Employment (Allocation of Tips) Bill (the Act), which aims to protect more than 2 million workers and their tips across the UK As employee’s tipping records are no longer concealed, it is estimated that around £200 million a year will go back into the pocket of hard-working staff by retaining tips that would have otherwise been deducted1
But what are the new laws on tipping and ser vice charges and what does this mean for employers and employees? Tom Moyes, a Par tner in the Employment team at Blacks Solicitors who works with a number of hospitality businesses including a national restaurant chain and 5* star hotel, discusses what this new law means for hospitality workers and how this will affect the industr y WHAT IS THE ACT?
The Employment (Allocation of Tips) Act 2023 gained Royal Assent in May, protecting hospitality workers by making it unlawful for employers to withhold tips The entirety of the Act will come into force in 2024
Workers within the hospitality sector are often paid minimum wage , relying upon tips or ser vice charges to make up their income Whilst cash tips are frequently paid directly to the worker, any tips paid by card are instead paid directly to the employer or business prior to distribution to workers, where cer tain deductions such as card processing fees can be deducted meaning that workers may often be left shor t changed
CHANGES TO THE LAW:
The Act was introduced to overhaul the previous tipping practice in the UK and requires that:
• Allstaff tips must be passed on by employer s without any deductions (unless the employer cannot do so for tax purposes);
Employer s must have a wr itten Statutor y Code of Practice (SCOP) whic h will set out how tips should be distr ibuted in order to demonstrate fa rness and transparenc y;
• Records detailing the distr ibution of tips must be kept by employer s for three year s from the date the tip was rece ved;
• Worker s have the r ight to request a record of their tips for any par ticular per iod and the employer must respond to this request with n four weeks;
If a tronc system is in place , any owed tips must be paid to workers no later than the end of the month the tip was received;
This Act will apply to all agency workers in the same way; and
The SCOP will need to be followed by all employers
WHAT DOES THIS MEAN FOR STAFF AND HOSPITALITY BUSINESSES?
Following the Act being introduced any breach of this will entitle a worker to make a claim at the Employment Tribunal for reallocation of the tip and/or compensation
Ultimately the Act requires that the total amount of tips received are fairly distributed to the workers therefore , the employer will be responsible for the financial burden of paying card processing fees and administrative charges that are associated with non-cash tips
With the introduction of the entire Act imminent, businesses and employers within the hospitality sector must star t considering what they need to do to ensure that they are compliant with all aspects of the Act before it comes into force in 2024 Much emphasis will be placed on the SCOP, which will provide employers with valuable information
PubAid Community Hero Awards 2024 Now Open
Forged Irish Stout Hits the Drinks Market Running
Having
Doug Leddin, Chief Marketing Officer, expressed his excitement about Forged's success, stating, "Forged is performing beyond our wildest expectations, and we have no intention of slowing down anytime soon The brand has grown phenomenally in such a shor t amount of time which is down to the sheer quality that you don’t find with other brands in the market
Forged Irish Stout’s unrivalled quality and 100% Irish ingredients has set a new standard for smooth creamy and fresh stouts that have left enthusiasts craving more The stout s exceptional flavour profile is the result of a meticulously crafted blend of malts, including pale malt, cr ystal malt, Munich malt, black malt, roasted barley, and wheat This unique combination creates a stout with unparalleled depth and complexity setting Forged apar t from other stouts in the market They’re not here to take par t, they’re here to take over,
Time to Pivot: How the UK’s Hospitality Sector Can Survive and Thrive
By Rebecca Kelly, CEO and co-founder, VenueScanner
and shifts in consumer behaviour, the hospitality industr y is constantly navigating choppy waters It is easy to see why data from UKHospitality shows that just 29 percent of hospitality businesses feel optimistic about the next 12 months
But there is hope We know the UK’s hospitality sector is incredibly robust – it is expected to reach $27 42 billion by 2028 according to data from Mordor Intelligence and a record 2 6 million people are now employed in hospitality, with the sector responsible for one in five new jobs
As UKHospitality Chief Executive Kate Nicholls has said: The ability of hospitality businesses to create more than 20 percent of new jobs in the past year, in the face of extraordinar y cost pressures, is testament to its resilience and ability to battle against the odds ”
I couldn’t agree more , Kate And data from our platform suggests venue demand is increasing year on year so for those businesses able to take advantage of current booking trends, there is real oppor tunity to grow in the face of adversity
1 MAJOR INCREASE IN PARTY BOOKINGS
Par ty bookings have increased three-fold since pre-Covid days, with bars and restaurants topping the list of the most popular venue types for par ty bookings while Christmas par ties remain the most popular event type
This means there is a huge oppor tunity for bars and restaurants to market themselves accordingly focusing on par ty (and Christmas par ty) bookings that generate higher revenues to cover their increasing costs There’s also an oppor tunity to stand out from the competition by offering a wider range of activities –poker nights, games nights, or even pizza and sushi making – as a way of capturing the attention of par ty bookers
2 BARS, RESTAURANTS AND EXPERIENCE-BASED VENUES ON THE RISE FOR BUSINESS BOOKINGS
While hotels account for a por tion of business venue searches, organisations are also increasingly looking for more unusual spaces to host their business meetings, conferences and company gatherings including experience-based venues such as Otherworld VR, and Swingers Crazy Golf, as well as bars and restaurants In fact in Edinburgh, for example , bars and restaurants account for three times more business bookings than hotels do
Given we are seeing a serious decline in consumer spending, especially in mid-range bars, pubs, restaurants and hotels this data shows that venues able to diversify their space for business offerings can increase footfall and fill more of their downtime
3. COMPANY AWAY DAY BOOKINGS UP YEAR ON YEAR
As businesses are employing more people remotely, the need for colleagues to connect in person has given rise to more demand for company offsites and one-day to multi-day
3
times as
significant
for company away days than we did pre-Covid
This represents another huge oppor tunity for event venues, hotels and
LOOKING FORWARD
Given
Whether that’s transforming their space to accommodate a company away day or turning their
tables into hot desks, the UK’s hospitality sector is a resilient, vibrant and adaptive one and it will come out the other side stronger and more profitable as a result
Live Gigging Sets The Stage For £2.4bn Boost To UK Pubs And Bars
stage for musicians to perform an individual managed pub or bar could see their sales soar by an average of £107k a year
According to the industr y-consor tium led by GigPig it’s time to wake up and smell the flourishing benefits of the UK’s ‘
to stay afloat Nearly three quar ters (73%) of the venues sur veyed host live music at least once a week, helping boost sales by 33%, footfall by 36% and average spend per visit by 64% The repor t outlines how bars would likely benefit from the biggest revenue uplift,
REDUCING COSTS Increasing Margins
2024 Hospitality Trends
The UK hospitality industr y has taken a big hit in 2023 Whether that s from the rising tax on alcoholic beverage or the increased cost of energ y bills So instead of looking at 2024 design trends for your venue , we ’ re taking a look at practical social and ethical trends for the year ahead What do you and your customers want in 2024 VALUE-FOR-MONEY
When budgets are tight, both you and your customers are looking for value-for-money What you deem is wor th your spend and which companies are wor thy of your cash And it’s not just the price tag but the experience that goes with the purchase Are your suppliers wor thy of your spend, and are you providing your customers with a great valuefor-money experience?
INSTAGRAM WORTHY FEATURES
Get your customers to help with your marketing Instagram is an easy way of raising awareness about your business With more people following recommendations from social media, building an online presence is becoming ever more impor tant
Having an instagrammable feature will encourage more people to share photos taken in your establishment This could be something obvious such as a feature wall or object that customers can take a picture in front of Or in a more subtle way, unique latte ar t, cocktail or food presentation that wow s your customer SUSTAINABILITY
UK consumers are demanding more eco-conscious businesses Theroundup org repor t in September 2023 showed that 78% of consumers feel that sustainability is impor tant Another statistic shows that 84% of consumers think that poor environmental practice will alienate them from a company
To become a more sustainable hospitality business look at your energ y use , menu sourcing and onward chain of suppliers Can you source produce locally, are the suppliers of your other products ethical and sustainable? This could be as simple as checking your furniture made from FSC cer tified wood rather than plastic
PERSONALISED CUSTOMER SERVICE
Customers are looking for a more personal ser vice This means that your staff tailor the experience to their specific needs and make the customer feel more valued
This can be as simple as leaving name cards for guests that reser ved a space in your restaurant Or, you can provide a personalised experience for guests by caring for dogs with water bowl and treats, or for children with colouring books and crayons Alternatively, you may provide a personalised ser vice for people within your community by hosting events they might enjoy e g wreath making or cocktail making
To help your staff give a more personalised ser vice , can you lessen their workload by getting guests to do-it-themselves Creating a station where guests can pick up their own cutler y and condiments Or a station where guests can drop off their used plates
FLEXIBLE SPACES
More hospitality sites are looking to attract a wider demographic within the new year To achieve this, they are aiming to create
spaces that can cater to different types of customers One way to achieve this is by creating zones Using different pieces of furniture and decorative items you can create eating drinking and lounging zones
INVESTING IN OUTDOOR AREAS
With
Hospitality Heroes Run 10k A Day In The Lead Up To Christmas To Fight
Homelessness
Greg Mangham, Managing Director of Only a Pavement away, said: “This challenge encapsulates ever ything that is amazing about hospitality It’s all about being par t of and suppor ting the communities we work with Through their fundraising effor ts, these hospitality heroes are helping us suppor t our members during this tough time of year and fight homelessness this Christmas ”
Extension of Pub Licensing Hours for Euro 2024
Semi-Finals and Final “Essential” say Trade Leaders
Pubs could be allowed to stay open until 1am if any of the home nations make it to the semis or final of next summer ’ s Euros
Ministers will consult on extending licensing hours for pubs & bars in England and Wales if UK teams get through Under the proposal, which has been launched today as par t of a public consultation, pub licensing hours in England and Wales could be extended from the usual 11pm closing time to 1am if any of the UK nations progress to the latter stages of the tournament in Germany
The Home Secretar y, James Cleverly, holds the authority to extend licensing hours for occasions of “exceptional international, national, or local significance In this case , the government aims to suppor t the teams and the hospitality industr y,
Expand
‘Alcohol-Free’ Labelling To Help Support Small Independent Breweries
This
is a fledgling sector and our members are increasingly looking to add new innovative low alcohol beers to their range but are hindered by confusing labelling guidance and the barriers to accessing the market The Health Minister has the chance to provide clarity and address the inconsistencies and give a real boost to our independent breweries looking to response to increase consumer demand for tasty and interesting low alcohol beers ”
Currently, under the Depar tment for Health and Social Care’s guidance for low alcohol products, beer has
Smashed Drinks - Rethinking Drinking
Drink Natural a key player in the soft drinks sector with a decade of experience has recently acquired the fastest-growing premium craft AF 0 0% brand, Smashed Drinks This strategic par tnership has set the stage for Smashed Drinks to revolutionize the market with its range of Craft Beer, Ale , and Cider using a vacuum distilled process, which is the only one of its kind in the UK With a focus on low calorie content, vegan and gluten-free options across its cider range , and Halal cer tification, Smashed Drinks is poised to redefine the concept of alcoholfree craft beverages With the slogan "REAL BEER REAL CIDER REAL TASTE REAL AF, and the enthusiastic endorsement of CEO John Hodgson, Smashed Drinks is ready to disrupt the industr y and reimagine the way we drink CRAFTSMANSHIP AND INNOVATION:
Smashed Drinks has quickly gained recognition as the fastest-growing premium AF 0 0% brand, owing to its unwavering commitment to craftsmanship and innovation The brand's range of Craft Beer Ale and Cider showcases a depth of flavors that rivals their alcoholic counterpar ts Through the vacuum distilled process, Smashed Drinks achieves a remarkable feat: preser ving the authentic taste and essence of traditional craft beverages while ensuring a complete absence of alcohol This innovative approach sets Smashed Drinks apar t from other alcohol-free options providing a real and satisfying experience for con-
Achieving the 0 05% strength is beyond the affordability for the vast majority of small breweries as it requires specialist and expensive brewing equipment to remove the alcohol from the beer
The Government is also considering other labelling changes as par t of the consultation including the ABV strength on the front of the label along with age restrictions and the Chief Medical Officers’ low risk drinking guidelines
In its consultation response SIB A has called for the low alcohol descriptors to become: Low alcohol – product must be 1 2% ABV or below; (no change to current) Non-alcoholic – be applicable to any products below 0 5%
Alcohol free – also be applicable to any products below 0 5% ABV De-alcoholised – applied to products that have undergone that specific process
sumers seeking an alternative to traditional alcoholic beverages HEALTH-CONSCIOUS OPTIONS:
Recognizing the growing demand for healthier beverage alternatives, Smashed Drinks goes above and beyond to cater to a diverse range of dietar y needs and preferences By being low in calories Smashed Drinks appeals to those who are mindful of their calorie intake , without compromising on taste or quality Moreover, the brand's commitment to vegan and gluten-free options across its cider range ensures that individuals with dietar y restrictions can enjoy the full range of Smashed Drinks offerings This dedication to inclusivity and health-consciousness sets Smashed Drinks apar t as a brand that truly understands and respects its diverse consumer base CONCLUSION:
Smashed Drinks is at the forefront of redefining the concept of alcohol-free craft beverages With Drink Natural s acquisition and a focus on craftsmanship, innovation and inclusivity the brand is leading the charge in disrupting the market From their range of Craft Beer, Ale , and Cider to their unique vacuum distilled process, low calorie content, vegan and gluten-free options, and Halal cer tification, Smashed Drinks is setting a new standard for AF 0 0% beverages
With the enthusiastic suppor t of CEO John Hodgson, the brand is poised to reshape the way we think about drinking offering a real and satisfying experience to consumers seeking an alcohol-free alternative that doesn t compromise on taste or quality
See the adver t on the facing page for details
Elevating Hospitality: UK Hotels Embrace Walter Geering's Innovative Floating Dispenser Collection
UK Hospitality Faces Crunch As Families Tighten Belts – Can Loyalty Schemes
Almost
‘Rather
Winter Trends for 2023
How to Put The Fizz Back Into Wine Sales: Five CGA Insights
back from pre-COVID levels, and there are major oppor tunities for more growth within the broader categor y, English wine and spritzes
Those are among a wealth of insights in CGA by NIQ s latest Wine Insight Repor t, which reveals the latest trends in the sparkling wine categor
It’s no surprise that sparkling wine consumption peaks in the summer, when 29% of the year ’ s share of sales are generated However, winter has increased its share by nearly 3 percentage points, thanks to the return of COVID-free festivities There will be ample oppor tunities to push
But it remains a go-to for
cial celebrations, and younger adults (18-34) are now more likely than older
groups to be drinking it more often at the moment
3. BRUNCH
Sparkling wine consumption peaks in the early evenings, but its allure extends throughout the day, and there is par ticularly
Countr
Coffee and Beverage Systems
Consumers Ready To Spend On Hot Beverages in 2024
Andy Hodgson, CGA by NIQ’s senior business development manager, said: “Hot beverages are an increasingly valuable par t of On Premise drinks menus and they can unlock incremental sales in
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Upgrade Your Air Freshener System To Keep Washrooms Constantly Fresh
Washrooms are the biggest source of complaints, accounting for over 45% of the complaints that facility managers receive 1 In addition, recent research from Tork tells us that 67% of employees say they’re more likely to complain about a washroom than any other aspect of their office 2 Therefore , it’s crucial that washrooms are run efficiently to ensure a standard of cleanliness that makes people feel cared for A NEW AIR FRESHENER THAT DISTRIBUTES SCENT EVENLY AND CONTINUOUSLY
Tork has launched a new system that makes keeping your washrooms constantly fresh much easier It uses a unique , high-tech technolog y that is propellant free to neutralise odours continuously and evenly Research shows that the most impor tant factor customers state when selecting an air care product is the “long lasting performance”3 The Tork Constant Air Freshener can last for up to 90 days before needing a refill, with a range of scents that eliminate bad odours, creating a consistent, fresh washroom experience , which helps facility managers to avoid washroom complaints
Food Safety
Owen’s Law a Step Closer as FSA Set to Discuss “Range of Options”
Logicall: Elevating Food Safety with Smart Monitoring Solutions
Recent cour t cases have highlighted the critical need for robust allergen management systems in the hospitality industr y The legal consequences for breaching allergen-labelling laws have intensified: urging establishments to prioritise compliance and transparency
One notewor thy case involved a Blackwood pub fined for failing to provide allergen information where the establishment s stance was shockingly expressed as We are unable to cater for customers with food allergies
This alarming case underscores the urgent necessity for a proactive and comprehensive approach to allergen transparency
As the industr y braces itself for positive changes with Owen’s Law within the next 12 months, Allergen Checker (www allergenchecker co uk) emerges as an indispensable ally for establishments navigating this complex landscape
Already a champion of compliance through its labelling function the software positions itself at the forefront of the industr y s move toward enhanced allergen transparency
Allergen Checker not only suppor ts Natasha’s Law
requirements but anticipates Owen s Law offering a forward-thinking solution
Picture a future where ever y ingredient, even beyond the standard 14 allergens, is meticulously accounted for Allergen Checker excels in offering this level of transparency, ensuring that compliance with Natasha’s Law and the upcoming Owen’s Law becomes an oppor tunity to enhance customer trust and safety
Not only does Allergen Checker help those with allergies it also provides invaluable information to millions who suffer from intolerances Listing ever y
are
useful QR Code to be placed on your menu without encroaching on your menu design
For those seeking a smooth transition and an opportunity to enhance their offering Allergen Checker invites you to explore its capabilities with a 14-day free trial Owen s Law is not a challenge; it s a chance to redefine how we approach allergen
Chef's Buyer's Guide
Looking Forward to 2024 with Lanchester Wines
One of the biggest impacts to the wine trade in 2023 was the Alcohol Duty Reform which saw wine duty increase by 20% This will continue to impact the trade in to 2024 and beyond, with further half percent incremental duty changes due in Februar y 2025
This increase in duty has been ver y detrimental to ever y alcohol-related business over the last six months Unfor tunately, we can’t offset the costs; businesses in our position don t make enough profit to offset costs so unfor tunately these have to be passed onto our customers But, where we had to increase our prices this increase is 100% duty on ever y line and of course , some products, such as Sparkling wines and lower ABV, have been reduced, which has also been passed onto the customer There’s a lot of admin involved in the impor tation of alcoholic goods –we ’ re an HMRC bonded warehouse and Authorised Economic Operator (AEO) which means we ’ re effectively an inland por t Our bond and logistics depar tments work through ever y single wine to ensure tax codes are implemented correctly and, if the Government continues with its plans for Februar y 2025 it’ll cost tens of thousands of pounds in administration and computer systems not just for our business, but for ever y business in the wine trade Wine is an agricultural crop: the climate is heavily involved in determining the alcohol level (unlike beer and spirits which can be determined ver y
accurately on production) A hot growing season naturally increases alcohol by volume while cold wet weather decreases it This could mean that a wine from one vintage goes up by two or three duty increments from the previous vintage
The alcohol percentage of wine in my opinion isn’t the issue High ABV wines such as Barolo, Chateauneuf-du-Pape , Amarone are high quality, expensive wines to be enjoyed for what they are and cer tainly not for binge drinkers
We’re currently lobbying Government to tr y and stop this from happening, as I’m sure other alcohol businesses and bodies are too It is my thought that we can maintain a stepped alcohol duty but at a simplified scale:
1 Below 11%
2 11% - 13%
3 13% - 15%
This will not only maintain duty tax receipts but also save the UK wine industr y millions of pounds in administrative fees Although, obviously we’d prefer to leave the alcohol duty as it is
We’ve introduced a couple of lower ABV wines within our own brand por tfolio which will help minimise duty I’ve tried a lot of lower ABV wines, all the wines you can think of, but the quality can suffer when you remove some of the alcohol and customers don t want that - we don t want that We’ve only progressed with Pinot Grigio and White Zinfandel because they’re both naturally lower in ABV and lowering by a percentage or two hasn’t reduced the quality But some lower ABV wines can be green or tannic , you wouldn’t know what you were tasting They’re not indicative of the varietal and
can’t be done instantly and has to be changed while the grapes are
ting to grow or before But this ensures the
still
the mouthfeel and profile you’d expect Customers want to taste a Pinot Grigio, not a watered-down version I attended the World Bulk Wine Exhibition (WBWE) in Amsterdam last month and many of the vineyards are already planning to pick early next year But this is a huge risk for them – if the wine doesn’t have the right flavour profile and they can t sell it, then they ve got no home for this wine It’s only the UK Government implementing these
which are also lower in ABV (11%) And these producers continue to innovate to ensure they remain relevant For example , Domain Moutard has created a pair of Pet Nats (Pétillant-Naturel) from grapes grown in its vineyards in Tonnerre , close to Chablis in Burgundy The Pet Mout wines a Chardonnay and a Pinot Noir rosé, are produced according to the Methode Ancestral – an ancient method of making sparkling wines These natural wines have gained popularity in recent years as an ar tisanal alternative to sparkling wines
These Pet Nats signal an evolution We have a world-renowned Champagne house growing grapes near Chablis and using an ancient winemaking method to produce cutting edge on-trend wines This is really exciting Moutard isn’t afraid to experiment and have fun with their wines, and what s more fun than a far ting sheep (a Péter Mouton) on the bottle?
Producer Celebrates a Meaty Haul at the National Craft Butchers Awards
is
Wines Put Focus on Sustainability
unit con-
While carbon offsetting is relatively mainstream, more and more businesses are looking at how they can introduce carbon insettingwhen companies invest in carbon reduction projects within their own supply chain By engaging in carbon insetting, companies are investing in making their own products, practices and supply chains more sustainable
The good news for operators is that the wine trade has focused on insetting for centuries As the wine industr y spans (literally) the globe , insetting has to be appor tioned to the different elements of the
Next, is the
shipping has many benefits, both monetar y and sustainably: a Flexitank containing 24,000 litres will fit in a 20ft container while the same volume in bottle would require two 40ft containers With this comes a significant win on the environmental front, with CO2 savings of 37%
Lesley Cook is Lanchester Wines’ director of purchasing. We caught up with Lesley to look at what will affect the wine trade in 2024.
Tom van der Neut
business
troller at Lanchester Wines
Winning Cheese and Whiskey Pairings from Northern Ireland
types of cheese and an abundance of gastronomic delights Through a combination of age-old traditions, local connections and diverse natural landscapes, this little corner of the world hosts a whole legion of diverse , award-winning producers From velvety triple-cream bries and complex ale-washed cheddars to smoky whiskeys and rich, aged balsamics This interconnectedness is not only a regional characteristic; the symbiotic nature of these lovingly crafted products is such that when paired together on a plate , an explosion of taste is enjoyed
Cheese pairings have come a long way from the retro marriages of cheddar and pineapple They are now more sophisticated, more inventive , and cer tainly more flavoursome Why not take some tips from Academy of Cheese and pair them with some of the region s best spirits? Kearney blue with a tot of Mourne Dew Distiller y Pooka Hazelnut Poitin
- this delectable spirit is infused and distilled with roast hazelnuts to give a strong, rich nutty flavour which complements the flavour of the poitín The rich notes of fruit and nut chocolate cream fit seamlessly with the subtle spiciness and salty blue cheese
Mike’s Fancy Cheese Young Buck with Dunville’s Three Crown Peated Irish Whiskey - The Three Crowns winner of many awards is a peated vintage blend of selected aged malt and grain whiskeys with a subtle wisp of smoke Incredibly accessible , it has a creamy bite finished with a kiss of heat that perfectly complements the savour y notes of the Young Buck
These unusual marriages cer tainly break with the traditional cheese and wine pairings That said, they do satisfy the common rule of matching ingredients from the same geographical region and when that region has the mighty smallness of Nor thern Ireland, they are cer tain to delight you and your guests
Visit buynifood.com and academyofcheese .org.
British Premium Meats
Spirits and Mixers
Spirits and Mixers: A Soaring Success Story
In the dynamic landscape of the UK hospitality and licensed trade , there's an enduring star that continues to captivate patrons and drive business growth: spirits!
From classic spirit & mixer, from cocktails to innovative creations, spirits have cemented their position as the cornerstone of this thriving industr y It would be fair to say that the on-trade categor y has not been without its recent challenges, the disruption of Brexit, the closure of the industr y due to Covid, and the current economic climate , however, there are bright spots on the horizon, spirits continue to grow in popularity in the UKgenerating £12 4 billion GBP (£) alone last year
Fur thermore , the UK has a strong and vibrant hospitality sector, irrespective of the challenges, with spirits being an integral par t of our socializing and drinking culture
In fact, a recent sur vey revealed that 62% of leaders say they feel optimistic for their businesses over the next 12 months according to the new Business Confidence Sur vey from CGA by NIQ and Four th
Additionally the propor tion of leaders feeling confident about the hospitality market in general has climbed to 45%, demonstrating a ‘welcome vote of confidence in the sector despite pressure on consumers disposable income
Karl Chessell CGA by NIQ’s director – hospitality operators and food Europe , Middle East and Africa (EMEA), said: “Leaders’ optimism levels are impressively high at such a difficult time for UK businesses and consumers
“It’s encouraging to see businesses of all sizes looking to the future with such confidence and with strong underlying demand for pubs bars and
restaurants, the outlook is good
According to data from statista, by 2027, 55% of spending and 20% of volume consumption in the Spirits market will be attributable to out-of-home consumption (e g , in pubs bars and restaurants), with volume expected to amount to 350 90m L by 2027
The market for Spirits is also expected to show a volume growth of 4 0% in 2024 This trend is not just a statistical anomaly; it reflects a broader shift in consumer preferences and the industr y s adaptability
This has created a favourable environment with customers maintaining a loyalty to mainstream brands but at the same time showing an increasing interest in premium and craft spirits, seeking unique and high-quality products that offer a distinct flavour profile and often “ provenance ” If you ask most licensees, they will agree telling you that consumers are ‘drinking better, not more ’ They want quality, authenticity and taste!
This shift in preferences can be attributed to the rising consumer awareness about the production process and ingredients used in spirits
Customers are also becoming more adventurous in their choices, exploring different types of spirits, and flavoured spirits
WHISKY
A heavyweight in the spirits categor y, As more distilleries are emerging, more products are being blended and aged in casks whisky brands have star ted adding new innovative and stimulating flavours and textures like Sherr y into their age-old favourites to augment the taste It is helping them to attract more new and younger customers
GIN BOOM
Isle of Wight Distillery - Free Your Spirit
Rooted in the natural landscape of a unique island, we are the Isle of Wight’s first and only distiller y Our founders Xavier and Conrad and our small team distil spirits shaped by our stunning surroundings and the unique character of our island Doing things differently minimising waste using ethically sourced and often local foraged ingredients to craft a range of smooth, complex spirits
Our signature spirit Mermaid Gin delivers a smooth yet complex blend of fresh organic lemon zest and pepper y grains of paradise with a hint of sea air from locally foraged fragrant rock samphire - a refreshing and invigorating ser ve Mermaid’s name was inspired by its lead botanical rock samphire , known locally as ‘mermaid’s kiss’
This aromatic succulent clings to the cliffs surrounding the island and marks the high tide line on its majestic beaches Like the kiss of a mythical mermaid, saving sailors lost at sea, the rock samphire signalled to shipwrecked sailors and smugglers that they were safe from the raging seas
Alongside Mermaid Gin, we produce subtly sweet, naturally flavoured Mermaid Pink Gin, infused with fresh
Since 2016 the number of gin distilleries in the UK has tripled in size with Gin becoming the "it" spirit of recent years Gin continued to be popular despite the disruption in the previous two years, as indicated by the Wine and Spirit Trade Association s (WSTA) repor t of a 22% increase in sales from the previous year, in par ticular with the growing popularity of sub-segments of flavoured gin capturing consumers ' interest and fuel impressive growth
PREMIUM IS KING
Data from the wine , beer, and spirits sector indicate that luxur y and premium quality alcoholic beverages have star ted to become the core elements of post-pandemic drinking According to Bacardi's repor t on cocktail trends for 2022, 50% of bar tenders world-wide said that customers are choosing more premium drinks
Fur thermore as consumers become more health conscious are consuming less alcohol but of premium quality
CONCLUSION
The spirits and mixers segment in the UK on-trade is riding high on a wave of success, with a decade of remarkable growth and unwavering popularity As consumers continue to seek unique and memorable drinking experiences on-trade establishments have a golden oppor tunity to capitalize on this trend By embracing the versatility of spirits, celebrating both mainstream and craft offerings, and tapping into the festive spirit, businesses can raise their glasses to a prosperous future in the spirits and mixers market Cheers to the ar t of mixolog y and the craft of hospitality!
Island strawberries grown in the rich and fer tile microclimate of the Arreton valley and Mermaid Zest Gin, a citrussy and herbaceous blend of Mermaid with island bergamot, grapefruit and wild-foraged coastal rosemar y Mermaid Salt Vodka (a favourite with mixologists), is crafted using salt har vested from the flood tide off the island’s southern coast, while our latest addition, Mermaid Spiced Rum, blends Caribbean rums with local fruits and spices including honey from our beehives and fresh white cherries from Godshill Orchards
Our spirit range also includes HMS Victor y-branded Navy Strength Barrel-aged Gin and Rum, which incorporates real oak from the famous warship, in a unique and exclusive par tnership with the National Museum of the Royal Navy
We blend traditional methods with contemporar y techniques hand-crafting our spirits in small batches and slow distilling before cutting with local spring water and bottling on the island The result is an award-winning range of spirits with a contemporar y style layered complexity and signature smooth deliver y
We are passionate about protecting our island and the planet As par t of our commitment to sustainability conser vation and a circular economy, we ’ re proactive in helping to protect the environment, actively working to reduce our carbon footprint and suppor ting reforestation and seagrass meadow restoration projects
Awarded first place in the IWSC Design Awards and cer tified as plastic-free , our Mermaid range is crafted from recyclable glass, with a sustainably sourced natural cork and compostable tamper-proof seal In 2022, we achieved another sustainability goal of becoming a B Corporation joining a global progressive community of organisations using business as a force for good, balancing profit with purpose and people We are a purpose-driven distiller y; inspired by the natural world to create premium, hand-crafted spirits, working in connection with nature
Contact:
office@isleofwightdistiller y com +44 (0)1983 613653
Web: www isleofwightdistiller y com
Social: Facebook: @iowdistiller y | @mermaidgin
Instagram: @isleofwightdistiller y | @mermaidgin
LinkedIn: Isle of Wight Distiller y
Mixologist Garden’s unique new range of innovative , ready to use fruit garnishescreated to help bar tenders create the perfect ser ve –will give customers a drinks experience to remember while adding a little festive magic to bar sales this Christmas and New Year
The six freeze-dried fruit options - Lemon Lime Orange and Strawberr y slices, as well as whole Raspberries and Blueberriesare the ultimate bar hack enabling staff to quickly and easily deliver a memorable perfect ser ve for customers within seconds
Hand selected for their superior quality and then freeze-dried to capture 100% flavour and appearance , these jewel-like fruits enable bar tenders and mixologists to enhance the flavour and appearance of almost any drink - including cocktails, mocktails, sparkling wine , spirits and soft drinks - without having to buy store prepare and ultimately waste fresh ingredients Available in resealable 100g pouches, they quickly rehydrate on contact with liquid in the glass and with a long shelf life , can be stored at ambient temperatures without the need for refrigeration Each 100g pouch contains the equivalent of
Hospitality Technology
Technology To Enhance Hotels Sustainability
Hospitality Technology That Helps to Avoid Losses and Increase Profits
Systems
Hospitality Technology
Boosts Customer Experience and Business Operations with Cloud Telephony
SumUp Launches End-To-End Product
Kitchen Equipment and Fit-Out
South Coast Catering Equipment Ltd
Kitchen Equipment and Fit-Out
Blast Chilling Is Best When It’s Fast Chilling
Williams Refrigeration has released a new versions of its reach in blast chillers and blast chiller/freezers which provide significant improvements over previous models Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required
The new models ensure chilling food safety regulations are followed by rapidly chilling food from +90°C through the danger zone where harmful bacteria can grow, to a safe storage temperature
The range now uses natural hydrocarbon refrigerant which has low Global Warming Potential and zero Ozone Depletion Potential As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment which means there’s no need for costly insurance or zone control and allows it to be installed directly on a cookline Chilling and freezing times have been reduced compared to previous models while a powerful food probe sensor can save energ y by stopping the cycle as soon as the food reaches the required temperature The probe can be stored away helping to avoid damage when not in use A powerful self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the program cycle is activated
While some manufacturers promote a maximum capacity for their blast chiller/freezers, this is often smaller for freezing than it is for chilling However Williams blast chillers have the same capacity regardless of whether it is being used to freeze or chill
On-Site Kitchen Rentals Ltd
The overall design has been improved with a sleek new door and the popular, easy to use Williams EasyBlast (WEB) controller A simple 1-2-3 interface makes it easy for staff to program the cycle , while a clear digital display shows the elapsed time and the food probe
Nationwide Equipment Training
863305 info@onsitekitchens.com
Kitchen Equipment and Fit-Out
Blue Seal Fryers and Oil Filtration
By David Chesshire , National Accounts Manager, Blue Seal
Kitchen Equipment and Fit-Out
Gamechanger: Winterhalter’s New High Volume Conveyor Dishwashers
Winterhalter has launched new versions of its MT (Multi Tank) high volume conveyor dishwasher systems The company says these MTs set new benchmarks in terms of performance , sustainability and adaptability
Stephen Kinkead, managing director of Winterhalter UK, believes
class results while the superior, multi-filtration process minimises running costs by lowering water use and thus reducing the energ y needed to heat it MT systems have a huge washing capacity – the largest MTF can handle 8,000 plates per hour, while the equivalent MTR has a capacity of
Fridge Seals Direct
Caterquip Ventilation
Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year
This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, 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 all leading kitchen
Design & Refit
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Design and Refit
How to Weather-Proof
It's Not Time To Sit Down Yet
Design and Refit
Battling Staff Shortages?
Here’s How A Service Lift May Help
By Mark Chapman, General Manager, Stannah Microlifts
Design and Refit
Get Ready For a Golden Year of Sport in 2024
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New Stock Chair Ranges from ILF
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Property and Professional
Best Practice Property Disposal
By Paul Johnson, Head of Corporate Sales at Leader s Romans Group (LRG) (www.lrg.co.uk)
CAPITALISING
ON PROPERTY / LAND VALUE
Depending
LEASEHOLD ARRANGEMENTS
Great Potential for Hotels in 2024
especially in rural and semi-rural areas as buyers can profit from surrounding affluent villages In the present economic market, there are numerous reasons for this increase in interest from vendors as the segment experiences huge consumer demand for British hospi-
tenants to make profits In this way commercial proper ties can sustain appreciation of long-term value and have healthy cash flow positions making them less reactive to the increasing interest rates we see now The industr y continues to draw in first-time buyers, par ticularly those with management or chef experience seeking their own ventures Currently we are seeing a par ticular interest in hotels and proper ties with letting bedrooms,
Sidney Phillips is a company of Chartered Surveyors established in 1898.
national coverage via a network of regional branches. We deal with sales, acquisitions, and finance of licensed businesses.
