CLH News #256 April/May 2024

First and foremost I am delighted to extend a warm welcome new readers of CLH NEWS, a dedicated source for all things hospitality and licensed trade as we update our database!

For our new readers CLH NEWS is a longstanding and trusted publication within the industr y, providing insightful content to industr y professionals like yourself free of charge Whether you re a seasoned veteran or just star ting out in the hospitality sector, we aim to bring you news, trends, and exper t insights that are both interesting and useful

Your feedback and industr y insights are invaluable to us We welcome any comments or suggestions you may have as we strive to continually enhance our content and better ser ve your needs

We are pleased to highlight a significant development in the sector that (hopefully) promises much-needed relief to businesses grappling with soaring energ y costs OFGEM s new pledge to provide enhanced suppor t transparency and redress for businesses is a welcomed initiative that could alleviate some of the severe hardships faced by the hospitality sector

Energ y costs have been a persistent challenge for businesses across the UK par ticularly within our vibrant hospitality and licensed trade community The impact of these costs on operations, profitability, and sustainability cannot be overstated

I would like to extend congratulations to sector leaders, including Kate Nichols CEO of UKHospitality for spearheading the calls for change

Their advocacy has been instrumental in driving awareness and action on this critical issue!

On another issue - we have seen the first salvos fired in the lead up to the General Election And not before time! I did say in a previous editorial that you would not believe 2024 was a general election year, since the silence from the political par ties was deafening

The Labour Par ty has unveiled a comprehensive 5-point plan aimed at revitalizing Britain's struggling high streets

The state of the UK hospitality and licensed on-trade remains dire

Over the past several years, our sector has weathered an unprecedented storm of challenges from the lingering impacts of the pandemic

Hospitality Sector Welcomes OFGEM’s Vow on “Fairer Treatment”

Following Ofgem’s announcement, Kate Nicholls, Chief Executive of UKHospitality, said: “I’m ver y pleased that Ofgem has taken steps to enhance protections against unfair treatment by energ y suppliers

“UKHospitality and our members have been raising serious concerns about this issue for the past two years and this is a significant victor y in our work to deliver a better energ y market for hospitality businesses

“The lack of protection for businesses was obvious for all to see and these changes demonstrate that our concerns have been heard loud and clear by the regulator

“Extor tionate energ y costs have been a huge restraint on businesses over the past two years and the behaviour of some energ y suppliers exacerbated that already challenging situation

“I hope these measures go some way to mitigating these costs and protecting businesses, but I’d continue to urge energ y suppliers to be proactive in suppor ting their business customers ”

LEVEL PLAYING FIELD

s gnpost M cro Business consumer s to Citizens Adv ce and Citizens Advice Scotland, who can offer suppor t and advice when they have an issue Th s wil also apply to Small Business consumer s from December 2024, subject to the new definition enter ing leg slation Fur ther changes, that Ofgem expects to be in place by the end of the year, include:

• Expanding the requirement for a contract’s pr incipal terms to c lear y display any broker fees from Micro Business consumer s to all non-domest c customer s This will apply to contracts signed on and from 1 October 2024 and supplier s must make this information available upon request

• From December 2024, in line with the government’s proposed new Small Business consumer definition enter ing legislation Ofgem will also:

• Update the Complaints Handling Standards to ensure supplier s put in place suitable complaints processes for Small Business consumer s and point them to the Energy Ombudsman when a customer does not feel the issue has been resolved

• Implement a requ rement for supp ier s to only work with Third-par ty Intermediar ies (TPIs), often referred to as broker s that are member s of a redress sc heme when secur ng Small Business contracts This will provide reassurance to business customer s that they are able to access dispute resolution sc hemes and get a fair and su table outcome

Soaring energ y costs have been the single most destructive inflationar y pressure facing hospitality businesses, beating down confidence amongst the leaders of Britain’s top hospitality businesses, according to a Februar y edition of the Business Confidence Sur vey

A large majority of leaders said wage costs increased (36%) or significantly increased (62%) in 2023, and the same total say food, drink and other bought-in costs rose (48%) or significantly rose (50%), however, leaders also repor ted huge increases in energ y (81%), insurance (80%) and rent (47%)

VERY PLEASED

British Institute of Innkeeping (BII) CEO Steve Alton said: “We welcome the news that OFGEM are enhancing the protection and suppor t for small businesses especially with regard to transparency around broker fees ”

However for pubs specifically that are still too many instances of unfair contractual terms high rates for supply and increased standing charges and fees, based solely on the fact that they are a pub business ”

“Until there is a loving playing field of fairly priced energ y for small hospitality businesses who provide suppor t for the local communities and supply chains, the pressure on their businesses will remain high”

SUPPORTING NON-DOMESTIC CONSUMERS

Tim Jar vis, Ofgem s Director General for Markets, said: "Too many businesses have experienced issues with some energ y suppliers, from difficulty getting the right contracts, unexplained price hikes, and poor customer ser vice

“We’ve worked hard to understand the breadth of issues and where the powers we have to tackle them can be improved These new rules will help ensure businesses get the ser vice they deser ve

“We’ll be speaking to businesses of all sizes as these rules come into force throughout this year to make sure they are being followed by suppliers We’ll also continue to work with government, industr y, and consumer groups to see what else can be done to suppor t non-domestic consumers ”

Ofgem’s new rules come as the government confirms plans to expand its definition of Small Businesses, meaning businesses with less than 50 employees and a cer tain turnover or using a cer tain amount of energ y can take complaints about their energ y supplier to the Energ y Ombudsman

NEW RESOLUTION RULES

Under new Ofgem rules Small Businesses will also be able to resolve disputes about third par ties like energ y brokers with redress scheme providers such as the Energ y Ombudsman and the Utilities Intermediaries Association (UIA) This was previously only available for Micro Business consumers so the change will give more businesses access to independent suppor t with complaints

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems par tner becomes crucial.

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence digitisation and predictive analytics are already star ting to make a difference to how businesses operate and how they plan

Business owners in the hospitality sector are calling out the emerging trends From the rise of online and remote payments to increases in travel and tourism, the use of cards as a payment mechanism, the need for payment software that suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices

SIZE DOESN’T MATTER

Many businesses want an omni-channel payments approach, and this suppor ts our motivation to be able to offer a holistic view of payments, which can really help ser ve as a commercial advantage

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents, as it can for large corporates

It means that any changes to payment needs can be met seamlessly –whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution

IT'S ALL ABOUT THE DATA

One of those needs is understanding how digital transformation can create oppor tunities for your business Being able to use and optimise your data is a great example While data is fast becoming one of the most valuable assets you have , being able to access it easily, and analyse and understand what it means for your business can still be a challenge Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table

You may know your customer by name , or what they look like , but our systems can help you better understand their actual behaviour, creating a more robust customer profile , and help you take a deeper dive into what they’re actually spending their money on

The insight from your own customer data is great, but it can be backed up by broader data from our wider group We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends ever yone is talking about We can share that insight with the businesses we suppor t

A 360 DEGREE VIEW

It’s clear that the card is still king when it comes to payments, but as

new technolog y emerges, and payment habits star t to evolve finding efficiencies when margins are tight and customers are watching ever y penny can really make a difference to growth and how successful your business becomes

With an increasing 360degree view of real-time payment activity across ever y point-of-sale channel, and a full range of payment solutions to choose from security is also impor tant No business can afford to lose money or reputation which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers

Taking the worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambitions to grow and hopefully thrive in even the most challenging of environments

Some 35 years of experience in suppor ting hospitality businesses of all shapes and sizes with card payments has gone into developing

Proper Pubs Crowned ‘Best Community Pub Operator’ At UK Publican Awards 2024

pubs sit at the

Hospitality Sector Welcomes Labour’s Plan To “Revitalise” Britain's High Streets

Labour Par ty plans to revitalise the high street have been broadly welcomed by sector leaders, with British Beer and Pub Association chief executive Emma Clarkin calling the move a positive step which will help pubs remain at the hear t of communities

Labour leader Sir Keir Starmer and Shadow Chancellor Rachel Reeves visited Great Yarmouth earlier this month to launch The Labour Par ty’s five-point plan to revitalise local high streets following the closure of thousands of hospitality and retail outlets since 2010

They began their trip with a visit to the Fish 'O' Licious restaurant Sir Keir and Mrs Reeves had a private conversation with several local business owners before speaking out against " years of decline for beloved local shops, pubs and enter tainment facilities", adding, "Because that's not just a failed business, it has an impact on other businesses and makes it much less likely that people will come into the high street That leads to a downturn for ever ybody else "

Sir Keir declared that British businesses have been “held back by 13 years of Tor y economic failure” after Labour launched its five-point plan to “revitalise local high streets”, including £700m to suppor t small businesses with their energ y bills

“Britain’s businesses already give so much to our economy and hold a huge amount of potential and promise just waiting to be unlocked ”

“But they’re being held back by 13 years of Tor y economic failure The Tories crashed the economy, and business and working people are still paying the price on higher interest rates

“With our five-point plan, Labour will work in par tnership with businesses and local communities to get our high streets thriving again This is just one of the ways we will deliver our mission to secure the highest growth in the G7, so ever y par t of our countr y can feel better off ”

Labour said its five-point plan would “ reverse 13 years of decline and revitalise local high streets” The par ty’s proposals include cutting business rates for

small businesses for the coming year, funded by increasing the digital ser vices tax paid by online companies like Amazon

Labour said the move would be wor th more than £2,600 to the average pub, café or restaurant, based on Valuation Office Agency data The par ty has previously committed to cutting and eventually scrapping business rates and replacing them with a “ new system of business taxation fit for the 21st centur y ”

As par t of its five-point plan, Labour is also proposing to invest £700m to suppor t small businesses with their energ y bills by offering vouchers for energ y efficiency measures such as insulation or heat pumps, funded through changes Labour has proposed to the windfall tax on oil and gas companies

The par ty said it would introduce new laws to crack down on late payments to high street firms, requiring big businesses to include their company ’ s payment practices in their annual repor ts, with the aim of making boards more accountable and providing clarity for smaller businesses

Labour’s plan also incorporates its proposal to introduce ‘empty shop orders‘ – giving councils powers to bring empty shops back into use – and its plans to tackle antisocial behaviour, with the par ty arguing that the Tories’ “failure” to address crime is impacting how much local people visit high streets

More than 150 pubs closed permanently in England and Wales during the first three months of 2023 according to analysis by proper ty firm Altus Group –equivalent to almost two pubs a day The British Beer and Pub Association (BBPA) has warned that 2,000 pubs and 25 000 jobs could be at risk amid rising energ y costs

Commenting on Labour s plan, the BBPA s chief executive Emma McClarkin said: “Pubs are a vital par t of so many high streets across the countr y and without suppor t there is a risk that these much-loved community hubs will be lost

“It is positive to see the Labour Par ty developing ideas to address some of the issues these businesses

face and help pubs to remain at the hear t of high streets and communities ”

Allen Simpson, Deputy Chief Executive of UKHospitality said: “Hospitality helps create places where people want to live , work and invest, but too often policies make it expensive to run businesses in the hear t of communities

“We’re pleased to see this focus on high streets and fixing the broken business rates system The current system is archaic and unfairly penalises businesses that have a physical presence in communities like hospitali-

ty It’s clear that the current system is in urgent need of reform

We need to see governments in Westminster, Edinburgh and Cardiff alongside local authorities do all they can to rebalance and reduce the costs that businesses are paying

“Reforming business rates is an ideal place to star t and will enable businesses to spend more of their available cash on investment, rather than just paying the bills

New Research Reveals Britons Prioritise Going Out Despite Economic Pressures

Eating and drinking out remains a priority for the British public according to new research

According to Zonal’s latest GO Technolog y repor t in par tnership with CGA by NIQ and UKHospitality eating and drinking out remains as impor tant to Britons as ever that despite the cost-of-living crisis, with 65% of consumers saying it’s still a priority for them This rises to 71% of those aged 65+, highlighting the sector’s enduring social value

The sur vey of more than 5,000 British adults shines a light on why people still love restaurants, pubs, and bars, and what makes hospitality special Most consumers (74%) believe hospitality needs and deser ves suppor t from the government, the research revealed

The latest figures also found that three in five (60%) consumers want to suppor t the sector themselves with regular visitors even more likely to show their backing (72%) and two-thirds (64%) believe that hospitality plays an impor tant role in their local community, rising to 71% of consumers who visit weekly

WHEN ASKED WHAT THE MAIN REASONS ARE FOR GOING OUT FOR FOOD AND DRINK, THE FOLLOWING REASONS CAME OUT ON TOP:

1 To socialise with fr iends and family (50%)

2 To celebrate a special occasion (44%)

3 As a treat (41%)

4= To create new memor ies (21%)

4= To tr y new food or dr ink (21%)

6 To relax or let off steam (20%)

The research also highlights the impor tance of consistency and delivering the fundamentals, with the top three motivating factors to ensure return visits being the quality of food, great ser vice , and the experience being value for money

Kate Nicholls, Chief Executive of UKHospitality, said: “We can clearly see from this new research the suppor t and affection people have for hospitality and that they recognise the vital role venues play at the hear t of their communities and high streets

“We have proven time and time again that with the right suppor t in place , even when times are at their toughest, we have the creativity and commitment to invest in local areas, create jobs and drive growth right across the countr y

“So our message to Government backed by three-quar ters of the public , is to suppor t hospitality or risk more businesses having to close their doors ”

Tim Chapman Chief Commercial Officer Zonal said: “Despite a

squeeze on spending, hospitality is and remains an integral par t of Britain’s social life , with socialising with friends and celebrating special moments, topping the list of consumers priorities when it comes to eating and drinking out

“Delivering special experiences that can’t be recreated at home and consistently delivering on the fundamentals of hospitality like highquality, good-value food and drink and excellent ser vice is key to encouraging repeat visits and driving loyalty This is easier said than done but operators who invest in their teams and the technolog y that is needed to smooth workflows and increase efficiencies, will ultimately reap the rewards ”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “This research is a timely reminder of hospitality’s special place in people s hear ts Eating and drinking out isn t just a nice-to-have but an essential par t of life , even or perhaps especially during a cost-of-living crisis

“It’s also encouraging to see how people’s affection for hospitality translates into suppor t They recognise the value of restaurants, pubs and bars in their communities and as employers, and they want to see them thrive Along with hospitality’s own campaigns, it makes a compelling case for government suppor t ”

Punch Pubs ‘Sleep Out To Help Out’ in Partnership with Only A Pavement Away

35 employees took par t in Punch’s Sleep Out to Help Out event, which was held in the car park and beer garden of one of their Management Par tnerships pubs, The Griffins Head in Nottingham Colleagues from across the Punch business including their entire Executive team teamed up with Only A Pavement Away Founder and CEO Greg Mangham to settle outside and sleep without shelter

“It was humbling for us to experience the feeling of sleeping without shelter, but it is only a fraction of what so many people endure night after night For us, this was one rainy night in March, knowing we had the privilege and luxur y of having a home to go to It reinforced to us all the unacceptable degree of inhumanity of homelessness, particularly in 2024, however the work of Ony A Pavement Away reminds us that this is a vicious cycle which can be broken with the right inter vention By spending this night outside I know that we were able to make a real difference to others as the funds raised go straight to the grants which the charity offers

“We look forward to continuing to grow our par tnership with the Only A

Despite the rain, all par ticipants made it through the night and raised an incredible £6000 for the charity, with donations still coming in Punch Pubs & Co CEO Clive Chesser said: I m incredibly proud of the funds we have raised to suppor t the invaluable work Greg and his team at Only A Pavement Away Pavement Away do for those who have fallen on hard times

Photo cred t Punc h Pubs & Co

Scrap WFH, WFP Instead: Working from a Pub is 40% Cheaper Than A Coworking Space, New Data Reveals

Remote workers could save up to 40% by choosing to work in a pub rather than a coworking space a new study has revealed

The research, from Alliance Online (www allianceonline co uk) , analysed the coworking deals offered by six major UK pub chains, before comparing prices with five nationwide coworking spaces

They identified that the average daily cost to work from a pub is just £13 - 40% cheaper than the average cost of a desk in a coworking space , at £22 However, the research also revealed that working from a pub is only cheaper if you ’ re doing it as a one off If you were to ‘WFP’ ever yday over a month it would cost £390 - 54% more expensive than the average monthly coworking membership at £253 Daily

All the pubs provide guests with free wifi and unlimited tea and coffee , while some also offer breakfast or lunch as par t of their deal

Rachael Kiss from Alliance Online has provided three tips to make sure you get the most out of your money ‘WFP’:

TIMING IS KEY

“Make sure to get to your chosen pub as soon as possible - aim to arrive during off-peak hours as this is when it will be less crowded Getting there during off-peak hours will not only prevent it from being too

ing making it the prime time to begin your working day ”

UNDERSTAND YOUR ENVIRONMENT

“If you ’ re opting to work from a pub, understand that your environment will be different to a designated working space The nature of a pub is that there will be hustle and bustle whilst you work Recent research has shown that background noise may be beneficial to your work productivity, making working from a pub the ideal location to stay focused While some people may work effectively during background noise , some may not, so be prepared and bring headphones to block out any potential distractions ”

TAKE ADVANTAGE OF THE FREEBIES!

“All the pubs we analysed provided unlimited wifi and a choice of tea and coffee throughout your stay - make sure to use these! This is included in what you pay so it’s impor tant you get the most out of your stay

For your hot drink, tr y to use one mug throughout your stay instead of using multiple Minimising the use of multiple mugs helps streamline the dishwashing process, saving time and labour for the hospitality staff

Alliance Online have released these findings to increase awareness of potential cheaper alternatives for remote workers amid the cost of living crisis

Big On Premise Occasions Keep Drinks Sales In Growth

Mother’s Day, big spor ting events and the run-up to St Patrick’s Day all helped the On Premise sustain drinks sales growth last month

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week of 16 March were 1% ahead of the same week in 2023 After 5% growth over the previous seven days it extends a solid star t to Spring trading

With families flocking to pubs, bars and restaurants, sales on Mother’s Day (10 March) soared 22% above the equivalent day in 2023 The day also benefited from the penultimate round of Six Nations rugby matches and the Liverpool v Manchester City football fixture

There was year-on-year growth on four of the other six days of the week peaking at +9% on Thursday (14 March), when several British football clubs were involved in European fixtures Footfall was also good on Saturday, with sales rising 6% as drinkers made an early star t to St Patrick s Day celebrations

Year-on-year comparisons across the week would have been even better were it not for the inclusion of St Patrick’s Day in 2023 Sales from the 2024 occasion should be reflected in growth in this current week’s sales

Mother’s Day celebrations made it a good period for the wine categor y Sales over the week were 8% ahead and they rocketed to 48% growth on Mother’s Day itself Spor t and the run up to St Patrick’s Day delivered solid growth for beer (up 3%) and cider (up4%), while soft drinks sales rose 3% Despite an uplift on Mother’s Day, the spirits categor y ended the week down 8%

“Last week showed us again how consumers love to mark big occasions together over a drink in pubs, bars and restaurants, says Jonathan Jones, CGA by NIQ s managing director, UK and Ireland “A sustained run of decent weather has helped, and operators and suppliers will be keeping ever ything crossed for sunshine in the run-in to Easter trading While year-on-year comparisons are solid rather than spectacular at the moment, they bode well for better growth as 2024 goes on ”

Mental Health in Hospitality: The Hidden Cost of Unaddressed Employee Wellbeing - Is AI a Solution?

By Sarah Baldr y, VP of People at Wysa

The hospitality industr y has alarmingly high rates of mental health issues in the UK, with individuals in this field significantly more likely to suffer from mental health problems compared to other sectors The Institute of Hospitality repor ts that 4 out of 5 hospitality professionals repor t having experienced at least one mental health issue during their career Our own research reveals that a third of employees across the UK have symptoms of anxiety and/or depression that warrant clinical investigation This indicates a looming crisis of mental health in the hospitality industr y and beyond

It's evident that numerous workplace stressors in hospitality, such as erratic work schedules, prolonged working hours, the pressure of customer ser vice , and often lower pay compared to average , contribute to poor mental health The hospitality industr y also faces unique challenges, including the prevalence of temporar y contracts, the pressure to provide outstanding customer ser vice , and the impact of customer feedback on job security These factors exacerbate the mental health issues faced by the workforce

At the same time employers in this sector often find themselves unprepared to address employee mental health possibly due to inadequate training and awareness among senior leaders as well as uncer tainty about their responsibility in managing these issues and fear of legal ramifications

In hospitality mental health issues pose a significant risk Employees might experience depression or anxiety leading to decreased motivation and potentially reaching a crisis point The consequences of unaddressed mental health issues are far-reaching, affecting not just the employees but also their colleagues and customers Mistakes due to mental health struggles can lead to accidents and injuries, impacting the quality of ser vice and resulting in potential legal and financial repercussions for employers

The economic impact of unaddressed mental health issues is substantial, costing an average of £455 per employee annually in absenteeism, lost productivity, and staff turnover For a sector as vast as hospitality, this translates into billions in aggregated costs

To mitigate these risks, the hospitality industr y must take proactive steps to address mental health Typically we look at cultural changes and preventative wellness, which includes training managers to recognize and respond to signs of mental distress, creating a culture that encourages employees to seek help, and providing access to mental health resources

We need to look at policy and protection There's currently no mandate to document suicides or mental health risks as workplace incidents Whereas it seems abundantly clear that these are ver y real concerns that the working environment exacerbates and such are issues that need addressing in a structured and systematic way

That takes time and action is needed now As well as cultural shifts and wellness activities we need an approach that addresses mental health suppor t in a robust way doesn’t require people to recognize their symptoms, and that alleviates the pressure on managers to monitor ever y individual This is where technolog y can come in Digital health technolog y, such as AI-based mental health apps, can offer anonymous, accessible suppor t, helping to reduce stigma and provide immediate assistance They provide in the moment assistanceessential when working long shifts or abnormal hours, such as is common in hospitality They provide SOS tools that immediately direct an individual to resources and suppor t they need when facing crisis And the best are clinically validated, rooted in evidence that they work, acting as an AI bridge between preventative wellbeing and crisis escalation Implementing such technolog y, in tandem with a comprehensive approach to mental health that involves the entire industr y can significantly impact employee wellbeing They are scalable and flexible meaning that workers in both small and large companies at whatever level can benefit from suppor t And employees want them - 81% of those we spoke to said they would prefer to engage with a clinically validated mental health app than Human Resources Because as much as we like to think otherwise , stigma and fear still exists

The hospitality industr y must recognize that addressing mental health is not only something a moral imperative but also a strategic necessity Integrating advanced digital health solutions like AI mental health apps with an overarching organizational commitment can transform the industr y ' s approach to mental health, enhancing both employee wellbeing and operational efficiency The cost of inaction is too high, both in terms of human suffering and economic loss It's time for the hospitality industr y to embrace innovation and make mental health a priority for its sustained success

Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella

Suppliers and operators generated strong festive trading last year despite the cost of living crisis, CGA by NIQ’s Christmas Repor t 2023 flags what they can do to have another happy Christmas in 2024

Research for the 2023 Christmas Repor t found that nearly three quar ters (73%) of consumers visited a licensed venue over the festive season It helped to create high single-digit sales growth through both the CGA RSM Hospitality Business Tracker and the CGA Daily Drinks Tracker

However, the number of people going out fell by five percentage points yearon-year, as high inflation put pressure on spending Nearly all (97%) consumers told CGA they had been affected by rising costs to some extent, and four of the top five reasons for not going out over Christmas related to the cost of living in some way

Never theless, most consumers remain keen to eat and drink out whenever money allows When asked what they would prioritise over Christmas if their disposable income fell, 29% stated that visits to the On Premise would remain in their top priorities, demonstrating how impor tant the sector is for consumers over the festive season CGA’s 2023 Christmas Repor t also highlights the most popular occasions and dates for festive drinks and

meals, indicating where to focus attention while planning for 2024’s festive period Food-led visits were the priority in 2023, with numbers visiting restaurants and food-focused pubs rising year-on-year by four and one percentage points respectively Visits to bars and drinking pubs fell by four and two percentage points

These channel shifts extended a trend that was in play throughout 2023: a movement away from late-night visits in favour of earlier and lower tempo occasions Well over half of consumers said they went out for relaxed or quiet drinks (57%) or casual meals (56%) nearly double the number who went out for a special occasion (30%) However, big festive occasions remain pivotal, and Christmas Eve , New Year’s Eve and 23 December were the three top dates in people’s diaries

Matt Meek, CGA by NIQ Senior Client Manager, said “Our repor t shows eating and drinking out remains at the hear t of Christmas in Britain even during a cost of living crisis But while many consumers spent freely, the increase in people staying at home is a reminder that visits can never be taken for granted If inflation and interest rates ease , these people will hopefully feel more money in their pockets as the year goes on which could make 2024 the best festive season since before COVID-19 Strategies will need to build on the lessons learned in 2023 and pinpoint exactly where when and why people go out in December and our research provides the ideal foundations for success ”

New Immigration Changes – The Impact on the UK Hospitality Sector

By Gurjit Pall, immigration solicitor, Thorntons (www.thorntons-law.co.uk)

immigration system that will have far-reaching implications for employees and employers alike

One of the most controversial proposals is plans to increase the minimum salar y threshold on 4 April 2024 for Skilled Worker visas from £26 200 to £38 700 per annum

implemented it will have an especially detrimental effect on the hospitality

its vibrancy Currently, employers in the hospitality sector who hold a valid UK sponsor licence can sponsor international workers in many roles, for example as a chef or bar manager, under the Skilled Worker visa route at the minimum salar y rate of £26,200 gross per annum From spring, however, employers will have to pay sponsored workers in these roles a minimum salar y of at least £38,700 gross per annum – an increase of nearly 50% - to meet the requirements As par t of the transitional arrangements, the UK government has confirmed that where a sponsored worker is currently on the Skilled Worker visa route or applies before these changes come into effect they will be able to rely on the

current visa rules These arrangements offer businesses one last oppor tunity to benefit from the current salar y requirements by assigning a Cer tificate of Sponsorship to a worker on or before 3 April 2024 and the sponsored worker would have up to three months to submit a visa application

Over the longer term, the elevated salar y requirement for the Skilled Worker visa route will make it more challenging for businesses, par ticularly smaller ones, to attract and retain a skilled workforce It may also have a dispropor tionate impact on businesses in more remote locations, such as those in the Highlands, which will struggle to keep pace with more metropolitan businesses where salaries are greater to mitigate against the higher cost of living

The repercussions of Brexit, the lingering impact of the COVID-19 pandemic , and economic uncer tainties are already causing closures across the UK, with more than 6,000 pubs, clubs and restaurants shutting their doors last year

The plans to increase the salar y minimum threshold for Skilled Workers will be a fur ther bitter blow, par ticularly following recent changes to international student visas Since 1 Januar y 2024, international students are no longer permitted to sponsor family members to the UK – unless they are studying on a postgraduate research course or a course with government-funded scholarships With student family members permitted to work full-time hours in the UK, restrictions on their numbers will ultimately reduce the talent pool for employers

UK hospitality employers concerned about the effect of immigration changes should reconsider their hiring plans and speak to their advisers Acting now could avoid the expected increase in operational costs around sponsoring international workers and provide cer tainty at a time when the sector needs it most

Skilled Worker Salary Threshold Increase Likely To Have Negative Economic Impact

The UK Government s attempts to lower migration numbers are taking precedence over economic need, says global immigration firm Fragomen

From 4 April hospitality businesses wishing to hire overseas talent through the skilled worker visa must pay staff at least a minimum of £38,700 This represents an increase of almost 50% from the current salar y threshold of £26,200 and far exceeds the average salar y for large par ts of the countr y

The impact on recruitment in the hospitality sector will be widespread The changes will in effect force those in hospitality to pay far above market rate in an attempt to fill skills gaps In the case of chefs for example from 4 April employers will now have to pay £38,700 to secure a Skilled Worker visa instead of £26,200 This is considerably higher than what is paid in the market, with the going rate set at £30,960

The new thresholds, says Fragomen, have the potential to negatively impact the UK economy with manufacturing, construction and hospitality businesses among hardest hit industries

Louise Haycock a Par tner at Fragomen the global immigration law firm

comments

“This increase to the skilled worker salar y threshold is quite staggering and raises concerns that the Government’s attempts to lower net migration figures are taking precedence over economic need

“In many instances and par ticularly outside of London the £38,700 threshold exceeds the average annual wage and is simply unaffordable for many businesses The UK immigration system is already one of the most expensive in the world, and this increase effectively closes overseas recruitment to UK industr y for some businesses ”

“Many sectors, particularly hospitality, continue to rely on overseas workers, with businesses not yet having sufficient time to see the benefits of programmes they have in place to upskill the resident workforce Businesses are also required to pay the high Immigration Skills Charge when sponsoring workers – greater transparency is needed in how the Government is spending this money to support sector training initiatives

Charlotte Wills Par tner at Fragomen adds: “The Migration Advisor y Committee (MAC) conducted a Rapid Review earlier in 2024 and will

later this year lead a wider review of immigration and the needs of industr y Its recommendations are likely be reflected in changes to the Immigration Salar y List (ISL) which replaces the Shor tage Occupation List Roles that make it onto the ISL benefit from a 20% discount on the skilled worker salar y threshold reducing it to £30,960

“Whilst this will not negate the 4 April increases it will help – but only for those roles and industries included on the ISL However under the rules applicants in specific occupations need also meet the ‘going rate’ threshold If it is above the minimum salar y threshold they will receive no benefit from the ISL discount ”

“It is vital that businesses ensure their voice is heard directly or via the relevant trade bodies on what suppor t their industr y needs from the UK immigration system Businesses should take encouragement that Government does listen to the recommendations made by MAC , often adopting them in full The wider review expected later this year is a crucial oppor tunity to be heard and shape the system they are a user of ”

Pubs Facing Increased Pressures From Organised Crime Groups

Pubs are facing an increase in organised crime activity but having a local pubwatch can help tackle this through intelligence sharing

This was the view at the National Pubwatch Conference which took place in Sheffield last month

Dan Davies, ceo of Rockpoint Leisure and current chairman of the Institute of licensing, which is spearheading the regeneration of New Brighton, near Liverpool, said that organised crime groups and gang activity is a problem faced by the licensed trade across the countr y Davies told delegates that it is a “ ver y complex subject ”

“We have been 15-to-20 years behind some of the American gang culture There has always been gangs in the UK but what we have seen across the last number of years is a rise in a more organised gang activity,” he said

He highlighted issues that have contributed to this rise including urban planning issues where businesses and high streets have failed and been replaced with housing

“If you have a place where people just live , and they don’t work and don’t socialise there , they become displaced,” he added

Davies said that par t of the problem is that youths want a sense of direction and belonging, which see many join gangs But he used this need to belong to make the young people par t of the regeneration of New Brighton

“We have been char ting the activities they have been doing over the last six years and you can really see if they are given oppor tunities and given the right investment in time and role models, they can take the right path,” he said

“They commit crimes but they don’t understand the knock-on effect that can have to themselves, to their families or to any victims and their families as well This is something that is an impor tant topic and it needs to be top of the agenda moving forward We need to work together and find the best practice ”

Davies worked with Inspector Alan McKeon Merseyside police , who was a community inspector dealing with organised crime groups in the

Wirral

“My view is that a good licensee is wor th their weight in gold We talk prevention There is nothing better than to have a licensee on board ” he said

He stressed that licensees need suppor t to deal with these organised crime groups, some of whom want to drink in their pubs and licensed premises

Inspector Alan McKeon said that it is crucial for licensees and pubs to share intelligence so incidents can be avoided

He highlighted the murder of innocent victim beautician Elle Edwards who died after being shot in the cross-fire of an organised crime attack at a pub in Wallasey Village on Christmas Eve in 2022

The organised crime group had decided to frequent the premises which was not seen by the police as a pub with any issues

“I will keep saying it If they were part of a scheme like Pubwatch that information would have been shared and would have got to us, ” he added

Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity

The UK’s biggest RTD brand in the on-trade categor y, VK, has announced a par tnership with charity Ask For Clive, in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers

Founded in 2019, Ask for Clive is a charity that par tners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community The charity notably launched ‘Pub Pride’, to give venues the oppor tunity to celebrate Pride locally

As par t of the par tnership, VK s has commissioned research on the topic of inclusivity in venues, revealing just how impor tant embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity, with over 70% repor ting feeling safer and more welcome in such venues and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1]

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom, with patrons returning to spend more following a positive experience

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector

As the official RTD par tner of Ask For Clive , VK is sponsoring 1,000 venues to become par t of the Ask For Clive programme , with those who sign up receiving the Ask For Clive training pack and in-venue display items

To find out more about VK’s par tnership with Ask For Clive and to sign up a venue , simply click here: www vkofficial com/ask-for-clive More

Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector : "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U K We re working with our customers to help create spaces free from discrimination through our par tnership with Ask for Clive , and are dedicated to championing inclusivity within the on trade industr y "

"The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively suppor t diversity and inclusivity By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base Those that don’t, risk losing custom both now and in the future ”

Danny Clare for Ask For Clive added: "We are delighted to par tner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industr y Together we can effect positive change and create environments where all bar goers feel respected and valued "

The stats also revealed the challenges encountered by LGBTQ+ patrons and how incidents of discrimination are leading to a reduction in spending in pubs and bars with a staggering 1 in 4 people repor ting experiences of discrimination on a night out As a result of this experience , 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place

The resources made available to pubs and bars will ensure they are able to showcase their suppor t for LGBTQ+ staff and customers as well as openly communicating that they do not tolerate any form of discrimination

Recently the RTD brand achieved a Foundation Level Accreditation from the All Equals Char ter, created by Manchester Pride’s programme , to help businesses and organisations recognise and challenge any form of discrimination in the workplace This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too

businesses is not tarnished by the UK playing host to the world’s scammers ”

“The new reforms provide fur ther protection to the public from companies fraudulently using their address and will begin to remove the smoke and mirrors around companies hiding behind false information This will enhance the UK’s reputation as a great and safe place to do business ”

The phased roll out of new powers and requirements is designed to minimise hassle for legitimate businesses Many of the changes will be integrated into existing repor ting cycles such as the requirement to update a company ’ s confirmation statement

As fur ther measures are introduced, we will let people who file information with Companies House know what they need to do to via our communications channels and campaigns

St Austell Brewer y has signed a new 10-year deal with fellow Westcountr y drinks brand, Thatchers Cider The two companies have been working in close par tnership since 2002

As par t of the new, long-term strategic deal, St Austell Brewer y will stock Thatchers cider in its managed pubs, from the Isles of Scilly to Bath Thatchers will also continue to be a key drinks par tner for publicans across the company ’ s 122-strong leased and tenanted estate

As the South West’s leading wholesale drinks distributor Thatchers brands are also widely available to St Austell Brewer y ’ s 3,000+ freetrade customers across the region

Kevin Georgel, Chief Executive , St Austell Brewer y said: “We’re delighted be continuing our longstanding par tnership with Thatchers by signing this new 10-year deal It s a fellow family-owned drinks company, which shares many of our values

Working collaboratively with other businesses in our region, and building strong long-term relationships, is something which has always been impor tant to us It’s fantastic to continue suppor ting one another by growing Thatchers’ Westcountr y distribution whilst bolstering our drinks por tfolio and cider offer for pub guests

and wholesale customers ”

Mar tin Thatcher, four th

Hygiene in Hospitality: How to Ensure Your Business is Set Up for Success

in hospitality settings and how to ensure your business achieves positive hygiene ratings

The impor tance of hygiene in hospitality cannot be understated – a fact which has become more apparent in recent years If businesses receive a poor rating from independent bodies, such as the Food Standards Agency, then the effect can be incredibly damaging for a businesses’ reputation Resulting in a slew of bad press and turning off potential customers, hygiene ratings play a crucial role in ensuring the success of a hospitality venue In in an era when staff shor tages and budgets are being squeezed tighter than ever before , such a negative effect cannot be given the oppor tunity to ripple through a business

For any venue seeking to sur vive and thrive in the current climate , hygiene must be prioritised And with data from the Food Standards Agency showing that in 2023 one in 16 takeaways across the UK fell below legally required standards, it is clearly a matter that many venues need to address So, how should businesses ensure they are set up for success?

INVESTMENT IN HYGIENE

Customers expect quality when they enter hospitality venues, from the moment they step inside to where they will eat or sleep That pressure to deliver quality inevitably impacts margin Whilst the current challeng-

ing climate often means management look to maintenance costs as a first choice for budget cuts this is a nonsensical approach The cost of not investing in cleaning can have an adverse long-term effect on budgets: deterring customers and negatively impacting profitability It is imperative the industr y looks beyond upfront costs and embraces investing in hygiene

TRAINING STAFF

Hospitality settings can be complex and require var ying levels of cleaning dependent on the situation and the product required Therefore regular and consistent staff training is a necessity Only by ensuring ever yone in the team is bought into the impor tance of hygiene , can businesses expect to see results What s more , with the hospitality sector seeing a high turnover of staff, it s vital that this training is done each time a new staff member joins the venue

ENSURING QUICK TURNAROUNDS ARE EFFECTIVE

The nature of the hospitality sector means that quick turnarounds are imperative However the ticking clock must not impact the effectiveness of cleaning Moving to batter y-powered solutions can greatly increase time saved cleaning, as there is no longer the need to unwind and rewind cables to plug machines in Instead, cleaning machines can be powered at the touch of a button, allowing users to easily get star ted on the task at hand

Batter y-powered models such as Kärcher’s Batter y-Powered Upright Brush-type Vacuum Cleaner CV 30/2 Bp, are well equipped to deal with the speed and agility required in hospitality venues In fact, opting to move to batter y power can save up to 20% work time compared with

corded models offering more time for cleaners to spend making the final touches to the venue to help deliver the customer-first approach that the industr y is renowned for

THE RIGHT PRODUCT FOR THE JOB

Ever y hospitality venue has its own challenges regarding hygiene and, as such, it is imperative businesses find the right product for their own requirements

For example , for those venues that feature a lot of textile surfaces, it will be key to select products that are effective in tackling those types of surfaces Kärcher’s Puzzi 8/1 spray extraction cleaner is one such product that delivers outstanding cleaning results and high efficiency The compact spray extraction machine sprays the cleaning solution deep into the textile fibres and then removes any dislodged dir t This back suction performance also ensures quick dr ying and means that the textile surfaces can be used again quickly – ideal for the high demands of cleaning professionals in the hotel and hospitality sector

However, for those venues that are driven by the need to improve operational efficiencies, steam cleaners’ ability to reduce downtime may be a better option to turn to Steam cleaners, such as the compact SG 4/2 Steam Cleaner from Kärcher, even feature on-board water tanks that are specifically designed to help cleaning teams work non-stop for longer

Ultimately, in a climate where businesses are under more scrutiny than ever before , hospitality venues must evaluate their cleaning practices with a microscopic lens From products to staff to investment, hygiene can have a direct impact on business success and must be prioritised by all

FSA Launches Campaign Highlighting Risk of Food

Labelled as Vegan to People with Allergies

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk

In response to these findings the FSA has launched a campaign to suppor t people who have an allerg y to milk eggs fish and crustaceans or molluscs The campaign encourages people with allergies or who buy for someone who has to always check for a precautionar y allergen statement such as ‘ may contain’ on products labelled 'Vegan' to decide on whether it’s safe to eat

The research from the FSA has found:

54% of those who react to products of animal or gin have used vegan labelling to indicate whether a food is safe to eat at least sometimes when buying pac kaged food 53% of those who buy for someone with a food hyper sensitivity to products of animal or ig n have used vegan labelling in this way at least sometimes when buy ng pac kaged food

29% of people who react to or buy for those who react to products of animal or igin weren’t aware they should c hec k for a precautionar y allergen label on vegan products to inform a decision on whether it’s safe to eat

Emily Miles, CEO of the Food Standards Agency said: “It’s concerning that so many people who are allergic to milk, eggs, fish and crustaceans or molluscs believe food labelled as ‘Vegan’ is safe for them to eat because they assume it doesn't contain products of animal origin

“Unfor tunately, the reality of food production means there is still a risk of cross-contamination with animal-based allergens in vegan and plant-based products if produced in the same factor y as animal-based products

“That is why, through our ‘Vegan Food and Allergens Campaign’ we are urging people to always check for a label such as a ‘ may contain’ and have a conversation about their allergens with food ser vers and businesses

“I hope this campaign will suppor t people to have confidence in making food choices that are safe for them to enjoy ”

The campaign also explains how a free-from label, which is a food safety label, is different to a vegan or plant-based label Vegan labels are used to suppor t a dietar y choice and do not intentionally contain products of animal origin Vegan food could still be prepared in areas alongside products such as egg, milk, fish, crustaceans or molluscs -

The Summer of Love

Something about spring and summer makes the season perfect for getting back into the dating scene whether it’s the hot weather or the brighter evenings We conducted a sur vey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere The sur vey results give us insight into what music people want to hear on a first date Whether you ’ re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those ner vous first daters

The sur vey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%) Music can be a great way to star t conversation with 33% agreeing it s a good talking point and puts them in a much happier mood (34%) *

Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear This means that you can use slow, relaxing music to slow your brain-

whereas free-from foods are not

To use a free-from label, food businesses must follow strict processes to eliminate risks of cross-contamination so that they do not contain any of the allergen that they claim to be free-from

The campaign is being suppor ted by the 3 main UK allergen charities - Allerg y UK, Anaphylaxis UK and the Natasha Allerg y Research Foundation and together the charities have said:

"Ever y day we hear from people with food allergies, and their families, who face difficulties when choosing food that is safe for them to eat We hope that by raising awareness of the issue it helps people with food allergies choose food that is safe for them

This worr ying research shows that many people with allergies to products of animal origin are buying vegan and plant-based food and assuming it is safe to eat without taking fur ther precautions to check the label

“That is why this campaign is so impor tant in highlighting the potential for cross contamination in vegan products

“This campaign will highlight the risks of people eating vegan and plant-based food without taking fur ther action to check it is safe for their allergies, as well as inform them of differences between vegan products and free-from products ”

waves and enter relaxing brain states ” So, when the first date ner ves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show:

• Bar s should bop to pop (47%)

• Pop music in a pub (48%)

• Restaurants should add c hill out music to the menu (63%)

Cafes should look to play c hilled-out tunes (55%)

Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help

Daniel Took, Head of Professional Product Marketing at Kärcher UK (www kaercher com/uk/), discusses the impor tance of cleaning

and consumer spend

Businesses that have navigated their way successfully through the past of couple of years, have done so by being on the front foot, by remaining agile enough to adapt their businesses to manage these turbulent conditions

Key to this is having access to current and regular financial information

Whether prepared internally by the business or outsourced to an accountant, this will information allow the business to monitor their profit and loss, cash flow and vitally track its key performance indicators (KPIs) KPIs for the hospitality industr y will var y depending on the individual business but keeping track of KPI data, for example , revenue , occupancy or food and beverage sales will allow a business to make effective decisions

based on previous performance and identify the various factors that affect the business’s performance Having the knowledge to quickly adapt pricing for room rates, menus and products is key to remaining profitable in this ever-changing economy

Faced with what seems an inevitable ongoing reduction in demand across the sector, keeping the consumer offering fresh and appealing, with friendly and knowledgeable ser vice is key The more successful businesses are those who have been innovative with their offering and tried new things, including food and drink themes, menu variations and enter tainment Some of these do take modest additional investment and a degree of risk when cash is tight but often the greater risk in challenging times lies in standing still

Engaging with stakeholders is vital to gauge performance Regular consumer and staff feedback can help inform modifications to ser vice offerings, with the added benefit of enhancing engagement and loyalty External professional advisers with sector exper tise can also be used as a sounding board for potential new ideas, looking at “what if?” scenarios that can make the critical difference in key decisions

Ever y business has its own unique challenges dependent on how it is set-up financially but crucial for most businesses is to:

• Review the operating model dur ing the off season and seek to minimise costs as muc h as possible but not to the extent that they cannot meet demand later in the year

Cr it cally, engage with their supplier s and creditor s This m ght require agreeing delayed payment terms but with full d s-

c losure about the current situation and future prospects

On longer term debt – are there options for repayment holidays or consider refinancing

• Cash flow forecasting is cr itical to allow above decis ons to be made

Welsh Pubs Invited to Apply for Grants to Provide Local Services

Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local ser vices is suppor ting projects in rural areas across Wales after receiving a grant of £25 000 from The Royal Countr yside Fund

Pubs can apply to the Pub is The Hub’s Community Ser vices Fund for a small grant to help provide much needed local ser vices and amenities in rural areas across Wales This could include a wide range of diversification projects such as village stores, community cafes, IT Hubs, allotments and libraries The Ty’n Llan in Llandwrog in Nor th Wales, was the first pub to be suppor ted in diversifying its ser vices as par t of the programme for Wales Exper t help and a Community Ser vices Fund grant from Pub is The Hub was provided to help suppor t the pub s calendar of social events, groups and volunteer oppor tunities

The grant helped with the purchase of equipment to assist these groups, including a crock pot, soup warmer, bingo machine , por table PA, IT equipment, PlayStation, iPad, and garden tools The Pub is The Hub

grant has also helped to suppor t the lunch club for the over 60s, quiz and bingo evenings for all the community and the local clubs including a young people’s group Huw Jones, treasurer of the community benefit society Menter Ty’n Llan, which runs the pub, said: “Working with Pub is the Hub has enabled us to invest in much needed audio and video equipment which has been invaluable in suppor ting the work of our Youth group This has encouraged regular par ticipation by young people who have been able to develop their digital skills and have fun at the same time – all helping to ensure that our community pub and hub is used by the widest possible range of people

Wales regional advisor for Pub is The Hub Malcolm Harrison said: “Whilst we ’ ve made great progress so far with some amazing projects suppor ting rural communities in Wales we still need pubs to come forward to take advantage zf our funding window ” He added: “Great oppor tunities like this don’t come along ver y often so we would advise any Welsh publicans to think about the benefits of diversification ”

sive inter view with The Grocer to discuss ever ything plant and the future of VBites

Across five content theatres, a variety of exper t panels will call on some of the industr y s biggest names for their take on the sector s most pressing challenges

Planet Organic’s

Marketing- Effective Ways to Promote Your Business

back! Think about brands like Nando’s and McDonald’s which reward loyalty by enabling customers to redeem points collected each time they spend It doesn t have to be as complicated as that; something as simple as a printed loyalty card you stamp ever y time and give out a free drink on the 10th visit can entice customers back and turn them into loyal fans

Online reviews are the lifeblood of hospitality marketing People will often check online before deciding where to eat or drink, so making sure profiles on TripAdvisor and other review sites are up to date is essential You can encourage reviews by making sure your customers know how to leave a review; for example , using QR codes on loyalty cards that you send out with deliveries or that you place on tables and of course ,

making sure that you encourage reviews from regular customers ever y time they engage with you

To help keep lines of communication open with your customers and make them aware of your latest offers, ensure you have some basic email marketing in place , such as confirmation emails when someone books online , a reminder email 24 hours before the booking and a follow up email afterwards to ask them how their visit was and request a review It's also wor th sending one-off emails for special occasions such as Mother’s Day, Father’s Day or Christmas and whenever you have news to share , such as a menu update Ensure you give people enough notice for bigger occasions (send emails at least 3-4 weeks before)

When it comes to social media things are more fast-paced Statistics say that you have about three seconds to grab a user ’ s attention on TikTok and on other platforms, without video content, attention spans can be even shor ter

Social media is a great way to promote your business for ver y little investment Shor t-form video content is par ticularly useful for cutting through the noise , especially on visual platforms such as Instagram and TikTok Close ups of food and drink are really engaging and you can use a phone to do close ups for example cutting into some food and steam emerging, or cutting an egg showing the yolk spilling out Behind-the-scenes content is another cost-effective way to create authentic and engaging posts Audiences love to see how their food is made or how their cocktail is put together behind the bar When it comes to photography, make sure your phone camera is clean, remove clutter from the background and use por trait mode to get a more professional-looking photo

To build an engaged community, make use of features such as polls on Instagram stories to get customers excited about upcoming events and offers, and to get feedback so you can keep improving the experience for your customers Think about easy two-choice polls for example which drink are you ordering tonight? Are you eating in or taking away? Keep questions simple to maximise engagement

While it might seem overwhelming, once you ’ ve chosen your key channels there are lots of oppor tunities to get creative with your marketing Think about where your customers are most likely to be spending time

Back To The Floor Raises Over £258k In Support Of Hospitality Action

Returning for a sixth time and hosted by James Clarke , General Manager of Park Plaza Westminster Bridge London, the fundraiser saw senior hospitality figures return to their hospitality roots in the role of waiter or sommelier for the evening with an outpouring of suppor t from across the industr y, underscoring the resilience and unity of the hospitality community during challenging times

Co-founder Danny Pecorelli, Managing Director at Exclusive Collection, was joined by over 80 leading names from across the hospitality industr y including Michael Bonsor Managing Director Rosewood London Tej Walia General Manager, Foxhills Club & Resor t and Joanne Taylor-Stagg, General Manager, Athenaeum Hotel & Residences who returned to the floor to test their silver ser vice skills for 500 guests in aid of Hospitality Action,

The Society of Independent Brewers and Associates (SIB A) has par tnered with the Great British Pub Awards to introduce a brand-new categor y for Best Beer Pub, with nominations now open Building on the success of SIB A’s “Independent Beer Bar” which they brought to the Awards in 2023 and which will return again in 2024, the new SIB A sponsored Best Beer Pub award is open to all pubs with a focus on their exceptional beer offer

The winner must consistently deliver value and high standards through their range , showcasing the quality of their ser ve , cellar management and training, staff knowledge and excellent customer ser vice

SIB A Chief Executive Andy Slee will join the judging panel for 2024 and had this to say on the awards;

which acts as the safety net for industr y households across the UK Guests were welcomed with a champagne Taittinger and canapé reception followed by a sumptuous three course meal Enter tainment, laughter and merr ymaking mischief were the order of the night as a team of top hoteliers put their silver ser vice and playful sabotage skills to the test once again in a friendly battle to earn the most tips in recognition of the tireless effor ts their exceptional teams carr y out ever y day

Mark Lewis, Chief Executive at Hospitality Action, said: “This has proven to be the most successful fundraising event in Hospitality Action’s 187year histor y It really is a sight to behold watching such industr y veterans roll their sleeves up as waiters and sommeliers and ser ve guests with such enthusiasm and exper tise along with a healthy dose of horseplay A big thank you to all in attendance for their incredibly generous tips and to those who have worked tirelessly to organise such a wonderful event with funds raised going directly to help those most in need in our industr y “

“SIB A are proud to be suppor ting the Great British Pub Awards in seeking to highlight the UK’s best beer pubs Quality beer goes hand in hand with a superb pub – and with the vast

Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationar y pressures In addition, new legislation will add fur ther cost pressures The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate , additional wheelie bins So where can you cut costs and increase profits without cutting ser vice and putting off customers?

One answer is in waste disposal and in par ticular food waste disposal If you can reduce your food waste wheelie bins your bills will go down The Eco-Smar t Food Waste Dr yer is taking the countr y by storm saving catering and hospitality owners around 80% in food waste disposal costs Hotels restaurants and hospitals have all taken advantage of the easy-to-use technolog y which has been in the UK for over ten

Photography Credit – Jeremy Rata

Older Workers Are a Welcome Aid for Hospitality Vacancies

By Penny Brown, Managing Director at the Burgh Island Hotel (www burghisland com)

Over-50s workers now make up a third of the hospitality industr y ’ s workforce , with hospitality the leading sector of choice for the age group, presenting an unprecedented solution to the labour crisis it faces

New figures from the ONS have shown that hospitality staff vacancies are 48% higher than before the Covid-19 pandemic , with over 112,000 vacancies at the end of 2023 The growth of older workers in the sector can only benefit hospitality businesses, yet, many applicants face barriers in inter views

Misconceptions that older workers are less adaptable , less productive , less likely to remain in a role , and more likely to suffer bouts of ill health remain per vasive

Ageism is rife - only 4% of people over 60 feature in adver tisements, despite making up almost a quar ter of the UK population As such, it is essential to encourage age diversity in the workplace and address the barriers that older workers face in hospitality employment

BREAKING BARRIERS TO EMPLOYMENT

It is impor tant to dismantle the barriers to entr y for older workers and fostering inclusivity plays a big role in this There was a campaign that I thought was successful at accomplishing this - McDonald’s launched a recruitment drive targeting older workers, which featured a silver-haired employee who was not the “retiring type” By building an inclusive culture , employees and job applicants will feel more valued

Additionally hospitality businesses can create a diverse age-inclusive work environment by ensuring employment policies and processes are age-neutral A thorough audit focused on age equity can help establish this, involving a comprehensive examination of both internal and external policies, processes, and messaging to identify and eliminate any age-related biases By doing so, firms can establish a positive work culture that is encompassed from C-suite level to employee orientation and onboarding

The Government’s ‘returnership’ programme , which encourages older workers to return to employment, has offered a clear route for potential employees while encouraging employers to hire older workers Similarly, Amazon has a programme for workers of all ages providing 300 000 people with career suppor t With staff shor tages as high as 21% for roles such as production chefs, the hospitality industr y should leverage this to fill vacancies and enhance their skills and development training

VALUE OF EXPERIENCE

Older workers are invaluable to hospitality, filling crucial vacancies and bringing with them decades of experience

In fact, up to two in five hospitality businesses recognise the value that older workers bring, including better customer experience skills, a strong work ethic , problem solving skills, business knowledge , and the ability to remain calm in difficult situations Hiring older workers allows hospitality businesses to not only increase the diversity in skillset among their team but foster a more positive workplace culture and upskill employees

However while older workers provide a wealth of benefits to employers, the industr y should also remember that they often have a greater range of commitments Hospitality benefits from seasonal and flexible

How Much Is Your Used Cooking Oil Worth?

Fats, Oils and Greases (FOG’s) are used and produced in the cooking process To the catering industr y and food manufacturers they were long considered a valueless waste product To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after

Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industr y

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments

One estimate suggests that this

roles which can allow for a better work-life balance with older workers able to take time off during quieter periods to spend time with family Hence , flexible work arrangements can empower older workers to engage in roles that align with their exper tise and allow them to contribute meaningfully to the sector

VIABLE CAREER PATH

A study by the Depar tment of Work and Pensions found that on average , older workers have higher job satisfaction and wellbeing Indeed, over-50s are more likely to take their roles seriously, and see hospitality as an oppor tunity to connect with their community and give back, while being able to make social connections

On the other hand, hospitality is not typically seen as a long-term career path for many people in the UK with only 5% of young adults in Britain considering a career in the sector, while 55% see it as a temporar y job For hospitality to be seen as a viable career path, UK businesses should look to Europe , where hospitality roles are seen as a serious profession Oppor tunities for professional development and career progression, as well as formalised training programmes and apprenticeship schemes can help encourage recognition of hospitality jobs as highly skilled roles It is older workers, who have the appropriate sector skills, work ethic , and pride for their job, that can set an example to younger colleagues and par ticipate in upskilling them encouraging them to see hospitality as a serious profession

The growing presence of over-50s in the hospitality industr y provides a valuable solution to the sector’s labour crisis Age-inclusive policies can help foster a culture of inclusivity and respect, and promote age diversity in the workplace By doing so, older workers can bring their decades of experience and skills to creating a lasting and positive change in the sector to ensure a more sustainable future

could account for a fifth of all used cooking oil

This increase in value is driven by legitimate industr y demand as alternative fuel sources become mainstream

One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recover y unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a charitable enterprise of the Sikh community

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils As par t of the agreement, they are supplied with free installation and ser vice of Fatstrippa Grease Recover y Units The used cooking oil is then processed by Lifecycle Oils using their patented method for use in electricity generation supplied directly into the National Grid and for their mobile generators that are used to power festivals and mobile electrical vehicle chargers

Fatstrippa and Life Cycle Oils are looking at expanding this offer to the wider catering industr y in the coming months

So how much is your used cooking oil wor th, probably more than

A Twist on the Traditional – The Perfect Wine Cocktail

in cocktails for several reasons:

of sweetness Indeed,

World's First Pre-Mix Is A Party For Your Taste Buds!

of yuzu citrus It's fizzy it s allergen-free it s preser vative-free - and it's about to become your new favourite go-to drink whether you re chilling at home or hanging out at your favourite bar

Rahul said:

"Margarita with Mint and Yuzu takes the tequila experience to a whole new level

With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding par ties

"What s more , our cans are eco-warriors - no plastic sleeves here , just crush and recycle for a guilt-free sip!"

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks com

Whether you ' re interested in sampling our products or have inquiries about marketing suppor t, our team is here to assist you ever y step of the way

• Por t has a dist nct f avour profile that sets it apar t from other types of wine It is typically r ic h, sweet, and full-bodied with notes of r ipe fruit, spices , and sometimes a hint of nuttiness These unique flavour s can add depth and complexity to coc kta ls , provid ng a r ic h and indulgent taste exper ience

• Whether it's a robust and fruity Ruby Por t or a mellow and nutty Tawny Por t, the ver satility of por t makes it a ver satile ingredient in mixology Th s var iety allows bar tender s to exper iment and create a wide range of coc ktails with different flavour profiles

The sweetness of Por t can help balance out flavour s in a coc ktail, especial y when comb ned with other ingredients like citrus juices b tter s or spir its with higher alcohol content It adds depth and complexity without being overly c loying

• Por t has a long-standing histor y and is often associated w th soph stication and elegance Incorporating

Great Experiences Start Way Before The First Sip…

Harness the power of scent to deliver mind blowing instagrammable drinks - treat your patrons to an experience they won’t forget

Wow

your mind! It's like a par ty for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar "

We are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience

Cheers to success and innovation!

For an impression that lasts, choose the original patented aroma gun today www flavourblaster com

Last month Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang

allows them to analyse their own operation’s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

How to

Businesses may struggle to supply the correct allergen information on their menus ever y day, especially if any ingredients change at the last minute

FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed

However, if the change in how food businesses supply allerg y information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

Ser vices like Allerg y Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technolog y as a simple , easy and cheap solution

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law With unlimited free downloads and pricing per menu, Allerg y Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allerg y management

https://allerg ymenu.uk/

It’s been more than two years since Natasha’s Law came into force , but there’s evidence that many food businesses are still struggling to comply with it

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they’re about to eat

A 2023 study carried out by Erudus the market leading source of accurate allerg y, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for noncompliance in the sample In a quar ter of cases no information at all had been placed on the packet a third failed to list ingredients two fifths didn t emphasise allergens and a third featured illegible information

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage , with longer-lasting consequences for customer

A New Oil Enters the Kitchen

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

This new oil is impor tant because it has proper ties that will be of interest to professional cooks It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil

It is not just about health though

High Oleic Sunflower Oil is par ticularly resistant to Oxidation (breakdown) and so will perform significantly more fr ying cycles in a busy kitchen Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium It can also be filtered cold and more cycles mean less downtime for the friers

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

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

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

High Oleic Sunflower Oil was once the preser ve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distributors

For more information please feel free to contact Mar tin McHugh on mar tin m@flavoil co uk There is more information on www.flavoil.co.uk

the countr y with fresh chips and this supply remains ver y much at the hear t of our business today

We grow more than 15 000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities Ever y batch of Triple F Chips undergoes rigorous quality checks prior to leaving site , ensuing we offer consistent quality tasty fr ying chips day in day out

Par tnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK We have recently also made it even easier to order our chips having opened our own online shop to ser vice customers in areas where we continue to expand our distributor network

If you would be interested in finding out more about FFF, par tnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous com /

Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

In the ever-shifting seas of consumer spending anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice , looks at the insights we ve uncovered based on data gathered over two years (to September 2023)

The first step to changing or reacting to buying behaviour is knowing what drives customers Our repor t on out-of-home seafood sales combines industr y data with consumer sur veys to reveal the bigger picture

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodser vice are recovering, with 1 1 million more ser vings in the last two years While the cost-of-living crisis has had a dampening impact on the market post-pandemic recover y continued steadily, slowing only in the most recent quar ter (July to September 2023)

THE BIG TAKEAWAYS

Foodser vice equates to almost a third of the volume sales of seafood Of that fish and chip meals represent around 20% of all foodser vice seafood consumption In the two years analysed 337 million ser vings of fish and chips were sold – a 0 3% increase on the previous two years

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

Despite under-50s representing 73% of the out-of-home total of food and drink ser vings, 59% of all fish and chips ser vings are to consumers over 50 This skew is more apparent in pubs, where over 72% of fish and chips ser vings are to over-50s

75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

Fish and chips perform better in adult-only occasions, par ticularly in pubs and full-ser vice restaurants where over 80% of ser vings are to adults without children

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

Saturdays are now the most popular day for fish and chips, with Fridays a close second Together, they account for 43% of all fish and chips ser vings per week

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In line with the trading behaviours seen in foodser vice , there’s been an increase in purchases of frozen fish and chips products from supermarkets

as a cheaper substitute to takeaways For many people dining in at home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

On-premises dining remains impor tant to people for the socialising oppor tunity it offers with full-ser vice restaurants seeing an overall traffic growth of 2 5% Meanwhile , fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living

OPPORTUNITIES IN FISH AND CHIPS

– THE 5 ES

1 Engage younger consumers to broaden the consumer base

2 Expand the buying window by finding ways to make fish and chips relevant throughout the week

3 Embrace deliver y ser vices and app-based ordering, and explore digital loyalty schemes

4 Explore oppor tunities to diversify with por table snacking options or expand menus for fish and chip shops

5 Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging oppor tunities to ensure sustained success

Want to dive deeper? Read the full repor t at www seafish org/insightand-research/seafood-in-foodser vice-data-and-insight

Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities

WHO IS ATLANTE?

We develop, source , manage & distribute private label and branded food, wine & textiles

We delight in connecting retailers in the UK and Ireland with our fantastic network of regional Italian producers Whether your needs lie in food ser vice products, private label, impor t/expor t, or brand creation, we can help THE ATLANTE METHOD

Our exper t cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket Atlante is unique as we are neither an agent nor broker We are a value-adding link between retailers and producers

We are totally independent and do not represent producers so are able to use our exper tise to identify the producers best suited to meet your needs

We simplify the process and help you to do more with less and in in doing so we save cost, we save time and we save effor t

THE PEOPLE BEHIND ATLANTE

We are a dynamic and international team of professionals We operate all over the world through a network of producers and our international staff Our headquar ters are located in Bologna, in the hear t of the Italian Food Valley whilst a dedicated team is based in London suppor ting our UK customers and par tners We bring together the best of Italy and UK, whilst also working globally For all enquiries

Carpigiani is the global leading manufacturer of soft ser ve , milkshake , gelato, and frozen drink machines As industr y leaders, we know best how to balance the science and ar t behind this colourful sector of food production, and we ’ re taking our ser vices even fur ther by providing exclusive insight and extra suppor t that our customers deser ve with our Soft Ser ve and Shake Consulting scheme

Desser t specialists and business owners can get the recipe for sweet success with first-hand exper tise from Carpigiani development chefs dishing up industr y insights, flavour trends, menu development, and how to get the most out of the latest technolog y from soft ser ve and shake machines

Our Carpigiani consultants will show you various techniques and accessor y recommendations to help put tailored twists on your soft ser ve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strateg y to help develop your desser t and drink menus This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs

The Soft Ser ve and Shake Consultancy sessions focus on four key areas: machine configuration and settings food style , machine-mix capability analysis, and operations management This will cover ever ything from

understanding successful retail concepts to profitability targets and expected sales flow

As all the Carpigiani machines are manufactured with the industr y-leading and patented technolog y Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technolog y - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product

If you ’ re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Ser ve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www carpigiani co uk/soft-ser ve-consultancy Alternatively please call Carpigiani UK Ltd on 01432 346018 or see the adver t on page 7

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla

When LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid

It became clear that there was a need to educate cooks about real vanilla as opposed to the ar tificial alternatives that had become so prevalent

This prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day

Four teen years later, having inspired countless professionals to keep it real in their kitchens, we are delighted that so many young people are using LittlePod products

Educating future generations of chefs remains high on our agenda and at Colchester Institute , patisserie teacher Stephanie Conway is helping spread the word

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year

So how do we tempt them back and nur ture spend with the right menus? To help hospitality businesses stay ahead of the cur ve , Bidfood have uncovered five key trends that are shaping consumer choices in 2024

This year it s all about creating a sense of adventure and providing consumers with the oppor tunity to tr y something new, as well as focusing on authenticity and provenance Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink From interesting flavour pairings, to creative , playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year ’ s trends are tipped to be more exciting than ever!

great scope for chefs to be creative and have fun when planning their menus for 2024 68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics Tr y mixing up your Sunday roasts, English breakfasts and even desser ts such as crumble with interesting global flavours

To suppor t with the unveiling of these trends, Bidfood has launched its 2024 interactive guide , designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industr y The repor t also comes with a range of useful suppor t tools, including new additions to the trends video series expanded web content tasty new recipes and much more

For a look at the trends and to download the interactive trends guide head to their website: www bidfood co uk/food-and-drink-trends-2024

British Fusion is one of the trends which allows

We have to teach these kids not just how to use vanilla but also what it is where it s from and why it matters,” Stephanie said “The ethical side is impor tant and we must teach the students about sustainability If we don’t they’re not going to go into their own kitchens and educate their staff in the future

LittlePod is the only vanilla we use We get through tubes and tubes of vanilla paste and we love it The consistency is perfect and the tube is great You can squeeze ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant to use real ingredients and nothing is better than LittlePod ”

Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at Queen’s College in Taunton

Joe brought his current cohor t to LittlePod’s base in East Devon for last summer ’ s King’s Award for Enterprise presentation With education still at the forefront, and with such enthusiastic advocates on board, we re hopeful that the top chefs of the future will keep it real for years to come

www LittlePod co uk or see the adver t on page 30

Cleaning and Hygiene

Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their por tfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11 Reckitt Pro Solutions will be bringing the latest research results information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that suppor t stronger businesses

Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the oppor tunities that it presents: “Interclean is one of

In some ser vice industries cleaning is a necessar y byproduct of other activity

However for hotel managers it is par t of what makes your front-of-house impression from your foyer to your bar restaurants and rooms In any case , good hygiene takes time and resource to get right But can better cleaning lead to better productivity?

For hotel managers, maintaining a clean space for guests is pivotal and can be the difference between a guest returning or not Fur thermore with social media and public reviews becoming ever more commonplace hygiene is a key factor in ensuring the hotel s reputation is upheld

The simple answer is yes - by investing time in creating better cleaning practices and equipment you can keep staff moving forward throughout the workday to reduce lost time For example Tork Xpress® Multifold hand towel refills are 50% compressed enabling dispensers to hold twice as many towels to ser ve twice as many customers before requiring a refill With a simple upgrade you can save your staff time refilling and save valuable time for your end user This improves the overall efficiency of the business to help you offer the best possible experience to guests Additionally by designing the hand towel dispensers to only provide one towel at a time , Tork is helping to reduce waste , so businesses get more from less and reduce environmental impact

For more information on our hygiene solutions, visit www tork co uk

Products and Services

Prowrap Dispensers are a Cut Above

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

That’s not to say plastic waste isn’t also a problem that we need to solve But the impact of food waste is much more serious, while also being harder to describe and much less direct And, as around 12% of all wasted food occurs in the hospitality and foodser vice sector foodser vice operations have a direct influence on this ver y real problem

At Prowrap, we ’ re committed to helping foodser vice operators balance food and material waste minimising both to create a more efficient profitable kitchen

That’s why we ’ re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new improved range – the Speedwrap Pro –making them faster, safer, and more efficient

SAVING MONEY AND MATERIALS WITH EVERY USE

Outside of environmental considerations, there’s also the financial angle to consider Wasted food is wasted money – and at a time when the costof-living crisis is squeezing already thin profit margins, this can have catastrophic consequences

WRAP estimates that food waste costs the foodser vice sector £3 2bn ever y year – an average of £10,000 per outlet This is money that many outlets simply cannot afford to lose Throwing food in the bin means you re leaving money on the table

However, on par ticularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time

That was the problem we , at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor, it cuts

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint Meanwhile ,

ingredients But the benefits of the new dispensers go beyond reducing food waste , as they are also designed to reduce material waste with each use

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use We’re excited to be introducing a range of fully recyclable films and our foil refills which are proudly made from recycled content

As the foodser vice industr y continues to throw up unexpected challenges, it’s impor tant for operators to have a set of tools and processes they can rely on That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency

For fur ther information visit https://wrapex com

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that s Romano!

drink quality multi-lingual display selection and digital programme set-up for easy user adjustment capa-

Fracino - +44 (0)121 3285757 sales@fracino com www fracino com or see the adcer t on page 13

Kitchen Equipment and Fit-Out

www.ostarasystems.com

or within high-visibility areas in the pub can entice spor ts fans to choose your venue over others

Outdoor Spaces

4. ENCOURAGE FAN ENGAGEMENT

Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan contest on banners This not only increases engagement but also fosters a lively, competitive atmosphere , making your pub an exciting place to be during major spor ting events

5 USE BANNERS FOR DIRECTIONAL SIGNAGE

For larger venues, banners can

signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom

6 CAPITALISE ON LOCAL PRIDE

If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw and showcasing your pub as a suppor tive hub for the community can significantly boost patronage

7 SOCIAL MEDIA TIE-INS

Use banners to promote your pub s social media hashtags or handles encouraging patrons to share their game-day experiences online This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment

8 ANNOUNCE POST-GAME ENTERTAINMENT

Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, such as live music , karaoke , or a DJ This can turn game day into an all-night event, increasing your sales and patron satisfaction

Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game

Check out the online Banner Librar y at www hfe-signs co uk for promotional ideas for your pub!

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only

Outdoor Spaces

Leading the Way in Table Numbers & QR Code Labels

Brunel Engraving proudly stands

as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector

With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs These meticulously crafted items ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings

By utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus promotions, and other per tinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process

At Brunel Engraving, quality is paramount Our ISO9001 accreditation ensures that ever y product meets

stringent standards of excellence , reflecting our unwavering commitment to customer satisfaction

Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot

In addition to our signature rotar y engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations

From large blue-chip chains to local privately owned establishments our table numbers and QR code labels can be seen installed across the UK Join countless satisfied clients in experiencing the Brunel Engraving difference Contact us today to learn how our solutions can transform your establishment s operations and elevate your guest experience

T: 01275 871 720

E: info@brunelengraving co uk

New Stock Chair Ranges from ILF

www ilfchairs com email terr y kirk@ilfchairs com

With the continuing success of the ILF Chairs website , 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholster y and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes A full range of table bases in metal and stainless steel are also kept in STOCK In addition ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use More STOCK ranges coming soon please check the website Their online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y seating Boutique Lounge Seating Period Seating Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great

the best products for their hospitality site

Outdoor Spaces

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson The company founded in 2007 comes from Margaret s many years of experience in furniture retail combined with a love for all things

Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways Seeing obvious shor tfalls Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of

allow them to flourish

Closer to home in the UK we also suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified woodlands

All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss

All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used

www sustainable-furniture co uk

vicky@sustainable-furniture co uk 01726 884123/07878 851693

Increase Your Revenue with a Commercial Shading Solution

The battle for customers is tougher than ever but with recent research suggesting 40% find the pub garden their Ultimate Happy Place now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor but an area to be used again

In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industr y David a seasoned electrical contractor ser ving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers Determined to set a new standard he founded Lightique Limited

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability The company ’ s initial focus on a small yet comprehensive range soon garnered acclaim

As fashion trends evolved over the next five years, so did Lightique David ever attuned to the pulse of innovation, steered the company towards expansion and adaptation It was during this period that his sons, Gar y and Neil joined the ranks of the company Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors

Today, as Lightique marks 39 years of illuminating

Mayfair Furniture

of our valued clients The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to ser ving your lighting needs

Join us as we illuminate the path ahead, guided by innovation quality and a profound appreciation for our customers Together, let’s script the next chapter of the Lightique legacy a tale of brilliance , forged in the glow of shared success

Check out our website www lightique com to see some examples of what we can do Or drop us an email sales@lightique .com with your enquir y and we will do our best to help!

At Nobis, we understand that exceptional ser vice is the cornerstone of any successful business That's why we go above and beyond to ensure your satisfaction ever y step of the way Whether you ' re browsing our extensive collection online or reaching out to our dedicated sales team you can expect nothing but the best Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to

Restaurant Furniture Store

made-to-order pieces

See the adver t on the facing page for fur ther information or visit www restaurantfurniturestore co uk

Design and Refit

Property and Professional

As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www thedirectorshelpline org), for exper t advice and best practice .

From cozy rural countr y inns to chic urban eateries, establishments across Britain face a range of fiscal complexities

Brexit uncer tainties and economic shifts loom large Add to the mix the spectre of a for thcoming General Election and it’s only likely we’ll see more upheaval before the end of the year

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate

At The Director’s Helpline we provide free suppor t to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC

This might seem an obvious piece of advice but communication really is key regardless of whether you ’ re in arrears or not If you foresee an issue then it’s best to be proactive rather than hope it goes away

Taking the time to deal with correspondence from HMRC is rarely time wasted (apar t from the frustratingly long time spent on hold)

Maintaining an open and transparent dialogue with HMRC is vitally impor tant when it comes to compliance and mitigating potential risks It also means that you ’ re able to resolve issues and stay informed about changes in tax legislation or repor ting procedures The old saying that “knowledge is power ” has never been more true

One of the complaints we hear most frequently from directors is about the current VAT threshold At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energ y hikes, wage increases, inflation, and the cost-of-living crisis

I m cer tain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses Investing in extra staff training, for example , would result in better customer experiences all round An uplift in the quality of ser vice across the industr y would be transformational

A simple cut in VAT

could quite easily deliver a vibrant and dynamic hospitality sector

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside resor t for instance

your income is seasonal and often weather dependent Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn t working

Directors often ask which payments should get greater priority Which is deemed most impor tant to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple

Businesses need to prioritise VAT and PAYE debt over Corporation Tax ever y time HMRC will be more open to longer term agreements for tax on previous years profits than collecting VAT

There s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company ’ s liquidity Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action Neglecting VAT and PAYE

How to Protect Your Premises Licence from Insolvency

By Sarah Taylor, licensing par tner at Keystone Law (www keystonelaw com)

28-day period for an Interim Authority

Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active There are steps that can be taken to prevent loss of a premises licence , such as:

• Speaking to an insolvenc y practitioner and a icensing awyer at an early stage It is impor tant to get the correct adv ce to al ow you to prepare for an inso venc y event The date of the insolvenc y event can be unc lear and therefore early advice can ensure that you can fully prepare to submit an inter im author ity not ce (allowing a fur ther three months before the licence must be transferred again) or to transfer the licence to another company or an individual

• If you are a landlord of a premises and your tenant holds the

• Consider ing who holds the premises licence If the icence is held by a company whic h is at r isk of nsolvenc y, consider whether there are other companies to whic h the licence could be transferred in order to keep t act ve Consider ing this at an early stage a lows other companies to be incorporated, if necessar y If it is not poss ble to transfer the licence to another company, the l cence may be transferred to an individual or an insolvenc y practitioner It is impor tant to cons der the egal mplications of holding the licence and the legal respons bility placed upon the holder of the licence to ensure that the condit ons of the licence are comp ied w th Premises icences held by individuals also lapse when the individual becomes bankrupt, loses capacity to hold the icence or dies , and therefore the same advice applies in the case of per sonal bankruptc y

Splendid to extend the hotel, adding a futher 76 rooms

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: “Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNor th and HSBC share The teams demonstrated in-depth knowledge of the hospitality sector, and a clear understanding of what makes our business unique We are incredibly for tunate to operate hotels across the UK, with over seven differ-

ent brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we’ll be able to continue delivering the exceptional ser vice and quality as well as the extraordinar y experiences our guests have come to know us for over the decades ”

Ben Barbanel, Head of Debt Finance at OakNor th, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y, and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business but also because it is the largest club deal we ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ”

Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: “HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue suppor ting this best in class, family business Our par tnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions