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In the wake of ever mounting financial pressures, the hospitality sector has united, once again in a call for comprehensive business rate reform alongside cuts to VAT and duty
This isn't merely a plea for relief it's a demand for fairness and sustainability in a sector that has long been shouldering an unjust financial burden
Business rate reform was a key commitment of the Labour Par ty prior to the last general election, yet it remains unfulfilled Pubs, in par ticular are dispropor tionately impacted by the current system
According to C AMRA (the Campaign for Real Ale), pubs contribute a staggering 2 8% of the business rates bill, despite only accounting for 0 5% of total business turnover This overpayment, estimated at around £500 million annually, highlights a glaring inequity that threatens the sur vival of these vital community hubs
The extension of the 75% business rates relief until 2025, announced by then-Chancellor Jeremy Hunt, was met with a collective sigh of relief from the sector
However, this relief is temporar y, set to expire in March 2025
Without a permanent solution, the industr y faces the looming threat of widespread closures and price hikes an outcome that will I fear prove unsustainable for both businesses and consumers
Proper ty exper ts Colliers have long advocated for business rate reform offering credible solutions to replace the current antiquated and uniquely complex system
No other countr y subjects its hospitality industr y to such a punitive financial structure Yet, as we witness time and again, incoming chancellors are quick to deflect, blaming previous administrations for the fiscal constraints that prevent them from honouring their pledges
This political ping-pong does nothing to address the real and immediate risks facing the sector
The entire approach to hospitality need a re-think, pubs and other hospitality venues are vital to local communities should they continue to close , the economic ripple effects are profound
Jobs are lost, PAYE contributions dwindle , and consumer spending on duty and VAT plummets all leading to decreased revenue for the Treasur y It's a vicious cycle that can only be broken by courageous, forward-thinking reform
The hospitality sector is not asking for handouts; it's demanding a level playing field Business rate reform is not just a matter of economic necessity it's a question of fairness If the government is serious about suppor ting this cornerstone of British culture and economy, it must act in the for thcoming budget!
I can always be contacted at edit@catererlicensee com
EDITOR
Peter Adams
“Deliver on Manifesto Commitments” Government Urged
(CONTINUED FROM FRONT COVER)
INFLATION INCREASE
Overall prices rose by 2 2% in the year to July, slightly above the Bank of England s target of 2% where the rate had been since May
The latest figures mean that prices are now rising faster across the UK than in previous months, but still at a slower pace than in 2022 and 2023 when the public and businesses were hit by higher energ y and food bills
Prices fell by 0 2% in July, helped by cheaper hotel stays, however this was smaller than the 0 4% decrease in prices in July 2023 when energ y bills dropped sharply, meaning that the headline rate of inflation increased
The ONS s chief economist Grant Fitzner said: Inflation ticked up a little in July as although domestic energ y costs fell, they fell by less than a year ago This was par tially offset by hotel costs, which fell in July after strong growth in June ”
However, the issue of business rates is top of the “hospitality agenda”, with the government's 75% business rates relief for hospitality and retail proper ties scheduled to end on March 31, 2025 RELIEF SET TO END 2025
The relief, which is par t of the Retail, Hospitality and Leisure Business Rates Relief scheme , applies to eligible , occupied proper ties from April 1, 2023 to March 31, 2025 The relief provides a maximum of £110,000 per business in relief each billing year
With the relief set to end the sector is overwhelmingly calling for reform in business rates which was a government manifesto commitment to help reduce costs
This reform must they say be a priority at the Budget set for October 30, with 80% of respondents clear it would have a positive impact on their business VAT & DUTY REDUCTION
In addition to business rates reform, businesses said both a VAT reduction for hospitality (85%) and a reduction in alcohol duty (34%) would be an
impor tant measure to allow their business to grow
In a joint statement the trade bodies said: It s cr ystal clear that there is an overwhelming desire from the hospitality sector that the Government rapidly delivers on its manifesto commitment to replace business rates and reduce the burden on high street businesses as well as continue current suppor t
“Hospitality continues to remain an outlier sector with costs continuing to rise sharply compared to the rest of the economy
“With cost increases affecting almost ever y venue this vital sector is being prevented from investing in businesses and communities, which would boost economic growth and new jobs Instead, they’re having to use dwindling cash reser ves just to pay the bills
“The clock is ticking, with a cliff-edge looming on April 1 when relief ends and rates are set to increase again Inaction would see bills spiral yet further, putting venues under increased threat of closure
“Alongside our members we hope to see clear and decisive action toward delivering on the Government’s manifesto commitment from the Chancellor at the Budget in October
SECTOR FRAGILITY
Michael Kill CEO of the Night Time Industries Association said: We have obser ved the slight uptick in inflation from 2% to 2 2% in July, but for our sector, the impact will be minimal The real focus for night-time economy businesses remains firmly on the upcoming Autumn Budget With a growing government narrative around the voids in public funding that are fuelling inevitable tax increases by the Chancellor on the 30th October
“The potential for fur ther tax increases, could place an additional burden on businesses still recovering from the challenges of recent years The Autumn Budget must not lose sight of the fragility of our sector, and prioritise the continuation of suppor t for our sector, ensuring that we are not left behind during this critical period
10 POINT RATES PLAN
Prior to the
Heatwave Could Pull In More Than £30 Million
John Webber, Head of Business Rates at Colliers said: “The
government cannot afford to continue brushing business rates reform under the carpet ” The current system which provides £30 billion a year for local authority funding is not fit for purpose and political par ties need to adapt their policies to encourage businesses to expand and invest rather than downsize or even close down their bricks-and-mor tar estate
“Business rates must
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The Rise of “Dine and Dash” and Your Rights at Law
Even as a seasoned criminal lawyer who has just about seen it all, I must say I was shocked to learn that one in twenty Britons have admitted to committing a ‘dine and dash’ offence at some point in their lives It s surprising not because of the apparent ubiquity of this crime , but because seemingly sensible people with the means to pay for their meals think this behaviour is acceptable and have no shame in saying so This phenomenon garnered some national media attention earlier in the year when someone from my own ver y profession was caught out and sternly sanctioned by both the cour t and her regulators
The frivolity of the phrase ‘dine and dash’ perhaps does a disser vice to just how serious this sor t of behaviour actually is Data suggests it has been on the rise since Covid and the enduring cost of living crises The rise of it may also par tly stem from the fact that people are no longer properly communicating legitimate grievances about their meal or ser vice and just walking off without settling up The consequence is hard felt and restaurants are bearing the financial brunt at a time when operating margins are already slim
DINE AND DASH IN THE EYES OF THE LAW
As always, there are complexities, nuances, and variables when it comes to any kind of legal advice The turn of phrase 'it depends' has been uttered by lawyers from time immemorial for good reason
By Sunjay Ver sani, Solicitor Advocate and Crime Director
However what I can say is that when dealing with ‘dine and dash’ incidents, restaurant operators should balance the need to take immediate remedial action against the long-term legal and financial implications of so doing
In English law this offending is known as 'making off without payment' It is a statutor y offence pursuant to section 3 of the Theft Act 1978 It is also an either way offence meaning that both the crown and magistrates’ cour ts have jurisdiction to deal with such allegations - depending on the seriousness of the case and subject to the accused's right to elect venue
However, before any offenders are brought before the cour ts, operators will need to think carefully about how they respond to such situations in the first instance
CITIZEN’S ARREST
Whilst one could theoretically exercise the power to make a citizen's arrest under section 24A the Police and Criminal Evidence Act 1984 this approach is fraught with risks, including potential counter-allegations of assault/false imprisonment and escalation into serious violence and property damage The caselaw is littered with many a cautionar y tale of proprietors waiters and kitchen staff tr ying to restrain people from leaving the scene and getting a lot more than they bargained for
The police often advise restaurants to use common sense measures to limit exposure to this sor t of crime such as taking photo IDs credit cards and deposits before providing ser vice That said, these measures could also ser ve to offend innocent and law-abiding patrons, so a tricky balance needs to be struck, as is the way with hospitality
After a dine and dash incident restaurants should look to swiftly preser ve any evidence that may assist officers, such as jotting down descriptions and securing booking data and security camera footage If other patrons witness the incident, it is helpful to take their details for potential witness statements This information can be crucial for both detection and prosecution
CONVICTION
If someone is convicted of making off without payment, sentencing can var y widely based on a number of factors These can include whether it was a group endeavour ; if there was threatened or use of force; if there was any planning or sophistication involved; and whether the defendant has a criminal record Cour ts also give high regard to the value of the unpaid bill £200 being the fulcrum point between cases of more or less seriousness
A maximum penalty of two years imprisonment is technically available but in practice unlikely to be imposed The Sentencing Council's 2016 Guideline sets out appropriate sentence ranges, which star t from fines and discharges and rise to high-level community orders
The most serious cases could still attract custody with terms ranging from 12-36 weeks imprisonment, according to the guideline
DISSATISFACTION
If a customer leaves without paying due to dissatisfaction with the ser vice or food or pays a token amount under protest, the situation can transition from a criminal matter to a civil one
This is because the criminal law places the burden on the prosecution to prove dishonesty and the intention to permanently withhold payment
However, under the Consumer Rights Act 2015, customers have the right to expect food provided with reasonable care and skill and to be of satisfactor y quality If they dispute payment on this basis, the criminal law may not be engaged Given these complexities, restaurant operators should seek tailored legal advice for each specific situation
JUST DESSERTS
The impact on restaurants from this sor t of crime is far from trifling, so it can only be hoped that the recent focus on this offence can bring a more concer ted effor t by the police to ensure culprits get their just desser ts
Hospitality Site Closure Rate Slows
open for 2 hours less a week The study also revealed that consumer footfall had increased +3% in the latest period as we see fans came out to watch the Euros in Pubs and Bars, with consumers spending longer over their occasions as the average dwell time continues to grow +3 3% in the last 4 weeks
Pubs bars and clubs saw modest year-on-year growth in June +0 5% with the influx of spor ts fans watching the Euros outweighing the bad weather and keeping the categor y on par with its strong performance in June last year
However it was a tougher month for restaurants, which declined
at Duncan Lewis Solicitor s (www duncanlewis
Reduce Cost of Doing Business Chancellor Urged in Upcoming October Budget
Chancellor or Rachel Reeves has been urged to implement vital measures to help the hospitality on trade sector in her first budget on October 30th
The chancellor confirmed last month the date of the budget Labour’s first since taking office after the election on 4 July, during a statement in the Commons in which she accused the previous Conser vative government of misleading the countr y about the amount of public money they had planned to spend
Ms Reeves made her statement following an urgent a Treasur y review into the government finances, which she said had uncovered a £22bn black hole
The budget, which sets out the government’s plans for the economy will be held alongside “the full economic and fiscal forecasts from the Office for Budget Responsibility” Ms Reeves said and would be “ a budget to fix the foundations of our economy ” “It will be a budget built on the principles that this new government was elected on, she added
The chancellor promised to “treat taxpayers’ money with respect by ensuring that ever y pound is well spent”
Ms Reeves added that she will ensure all public spending represents value for money
And she promised to not raise taxes “ on working people”
That means we will not increase national insurance , the basic , higher or additional rates of income tax or VAT, she said, repeating what Labour said during the election campaign
Calling for urgent sector suppor t British Beer and Pub Association CEO Emma McClarkinsaid: “The beer and pub sector is committed to ser ving communities, creating jobs and providing critical economic growth across the countr y In order to deliver this we need to see a reduction in the cost of doing business ”
“During the election campaign the Chancellor highlighted the impor tance of suppor ting Britain s beer and pub sector when she announced a five-point plan for pubs Central to that plan was the need to reform the business rates system that currently penalises bricks and mor tar business like pubs that pay five times more than their share of turnover While the Treasur y work out the details of how best to implement this critical reform, we need the Chancellor to confirm that the vital 75% relief will be maintained so that one of the
core cost components of doing business can be controlled ”
“Likewise , to make sure that the price of a pint remains affordable the Chancellor needs to cut beer duty, especially after the European football championship brought into sharp focus just how much British beer drinkers are been taken advantage of, especially when you consider that British duty rates are twelve times those of Germany or Spain
“As the Chancellor prepares for her first Budget over the summer, we have also called on her to examine what the optimal VAT rate should be for pubs selling soft drinks and food as par t of a fair and sustainable tax and regulator y framework for pubs that both suppor ts economic growth and underpins the social and community value that pubs uniquely provide to local communities ”
Michael Kill, CEO of the Night Time Industries Association said:
“Following the address by the Chancellor of the Exchequer regarding the £20 billion deficit left by the previous administration, we are closely monitoring the developments and potential solutions being considered As we anticipate the new government s Autumn budget scheduled for 30th October today’s narrative indicates that difficult decisions lie ahead
We are relieved that, for now, our sector remains unaffected However, we must emphasise that the nighttime economy is extremely fragile Any abrupt changes in the upcoming budget, such as reductions in the current relief on Business Rates or increases in taxation, could have catastrophic consequences for our industr y
What we urgently need is a comprehensive budget that fosters stability and generates growth considering the unique challenges faced by proper ty-led businesses through business rates and cultural businesses through a potential new VAT cut This suppor t is crucial to help us navigate the period between reaching the recently achieved 2% inflation rate and the time it takes for this figure to show tangible reductions in current operating costs, thus suppor ting frontline businesses grappling with exorbitant expenses
As we await the Autumn budget, we urge the government to recognise the delicate state of the night-time economy and to implement measures that will sustain and suppor t our industr y through these challenging times ”
Hospitality Skills Scheme Can Help People Back Into Work
ployed into new roles in hospitality
The pilot delivered an 85% completion rate , with 80% of those finding employed in the sector
Kate Nicholls, Chief Executive of UKHospitality, said:
According
“With the number of economically inactive increasing, the government should look to hospitality as a sector that has a track record of helping people of varied ages, backgrounds and skillsets into employment
“Our skills pilot with the Depar tment of Work and Pensions was designed specifically to help those not working into new jobs and it was incredibly effective with eight in 10 successful par ticipants securing a job
A permanent rollout of that pilot could be transformational in helping people into work and would allow hospitality to help the government deliver its target of an 80% employment rate
“Hospitality provides jobs for ever yone , and this scheme can help get people back into work, as well as bearing down on persistent vacancies in the sector ”
Didsbury Pub Raises Thousands For Local Charity
A popular Didsbur y pub has raised thousands of pounds for a local children’s hospice and plans to continue with its generous suppor t Customers and staff at The Fletcher Moss in Didsbur
“National Scandal Must Not Happen Again” says CAMRA
Collaboration Leads to Guest Success
(ethereal fluid), this became the name for the brand
In line with Sedbergh Soap Company’s ethos, Dor the Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils, grasses and herbs to created Petrichor to the hotel owners ’ brief James and Nina of The Black Bull: Petrichor is the essence of a ver y successful collaboration between two independent businesses The bespoke ar tisan-crafted fragrance inspired by our surroundings Nina s rich Japanese heritage is the embodiment of our ethos We are thrilled how well it has been received by our guests”
Dor the added: “when I set out to compose Petrichor, I knew it would be a challenge The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dr y spell first and once it star ts raining the scent is gone so my reference point was rather elusive
“James and Nina are ideal collaborators: ambitious, visionar y, and open-minded They placed a lot of confidence and trust in me to bring it all together and when it happened, it was a real celebrator y moment for us all Scents are emotive , so when I am told I have hit the brief and brought someone ’ s vision to life , there’s no feeling like it It becomes about more than doing business together and creating something new – it gives me a strong sense of purpose and fulfilment Sedbergh Soap Company’s clients include several Michelin starred restaurants and Rélais & Châteaux hotels See the adver t on page 9 for details or visit www sedbergh-soap co uk
Everything You Need to Know About the Employment (Allocation of Tips) Act 2023
Following longstanding concerns surrounding the distribution of tips, the government has introduced the Employment (Allocation of Tips) Act 2023 The new legislation will create significant changes to how tips are managed and distributed in the hospitality industr y, aiming to ensure that tips, gratuities, and ser vice charges are all fairly and transparently distributed amongst employees
With the Act coming into effect on 1 October 2024, employers will need to understand what the key changes are and implement new procedures to comply with the new rules
KEY CHANGES TO BE INTRODUCED BY THE ACT
The core principle of the Act is to ensure fair distribution Employers must distribute all tips, gratuities, and ser vice charges fairly amongst employees This takes into account both cash and card-based tips, with a code of practice being presented to employers to guide the process The Act also prevents employer deductions; employers are prohibited from making any deductions from tips, including administrative fees The only exceptions are those required by law for example taxes Fur thermore any ser vice charges added to bills must be treated as tips and distributed under the same rules as any other gratuities
The Act will also change record-keeping procedures as employers must keep detailed records of all tips received and how they have been distributed over the past three years with records being accessible to all
employees upon request Employers must also provide a written policy outlining the distribution of tips accessible to all employees The new rules aim to create transparency, with employers required to clearly communicate their tipping policies to employees and customers
KEY IMPACT ON EMPLOYERS:
In order to comply with the new Act, employers will need to update their practices First and foremost, employers will need to review their current tipping policies and update them to ensure they
July Card Spending Falls but Pubs, Bars & Clubs Record Sales Uplift
Trade Drinks Expo 2024 Returns to ExCeL London
Nearly HALF of England’s SMEs Don’t Know That Simpler Recycling
Nearly half (42%) of SMEs in England don’t know that upcoming Simpler Recycling legislation will impact their business, according to a new sur vey from waste management exper ts Biffa SMEs will face extra challenges from the scheme compared to corporate businesses – like finding space for new bins, separating all recycling into material type and training staff – compounded by the risk of a fine if not implemented For many, it will be the first time doing so
That said, 58% of English SMEs do believe Simpler Recycling will affect their business When it comes to wider UK policies, affected SMEs anticipate Extended Producer Responsibility (53%), Digital Waste Tracking (52%) and the existing Plastic Packaging Tax (51%) having the greatest impact It comes as SMEs repor t sustainability being a greater business priority in 2024 compared to last year – the third highest (36%) following cost efficiency (45%) and revenue growth (39%) When Biffa issued a similar sur vey in 2023, sustainability was the lowest priority for small businesses
What’s more , four in five (80%) see waste management and recycling as impor tant to sustainability, with three in 10 (29%) saying the two are ver y impor tant
They prevalently measure and repor t on the reduction of general waste (67%) in their effor ts to be more sustainable – a significant rise on 39% last year SMEs are also vigilant on the recyclability of products and packaging they purchase or produce (60%) Perceptions from customers or employees also matter, as over half (56%) track this compared to just a fifth (22%) last year
In fact, nine in 10 (91%) SMEs have a formal sustainability strateg y either in place , planned or in progress Four in five (82%) also say their business is focused on being par t of Britain s circular economy – compared to just half (52%) in 2023 – but, crucially, nearly all (98%) say that more suppor t is needed for their business to be sustainable Financial incentives (42%) are the type of suppor t SMEs need most in order to be sustainable That’s understandable given that – as in 2023 – the cost (45%) of making changes is their biggest barrier to sustainability, followed by increased expenses of products and or ser vices (38%) Monetar y concerns are compounded by a lack of clarity on sustainability metrics (30%)
Two-fifths (42%) of SMEs seek advice on the best options available They also want to find new ways to be sustainable , desiring investment in innovation and technolog y (39%) product life cycle and circular supply chain analysis (37%)
Commenting on the findings, Maxine Mayhew, Chief Operating Officer – Specialist Ser vices and Collections Biffa said:
Being more sustainable is not always simple or cost-free , but more SME decision makers are prioritising sustainability than ever Our research shows that small and medium sized
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Riots, Civil Unrest and Your Responsibilities as an Employer
By Ian Hur st, dedicated solicitor in the employment depar tment at Duncan Lewis Solicitor s
When rioting and civil unrest swept across the countr y many businesses became rightly concerned about their obligations to their staff in these challenging times This issue is par ticularly per tinent to catering, retail and hospitality businesses, which face unique challenges during periods of social unrest
Wisely, many businesses in areas where ‘protests’ were scheduled to take place shuttered up early, but what are your responsibilities as an employer in the catering, retail and hospitality businesses industr y?
DUTY OF CARE
Employers have a duty of care to their employees, which includes providing a safe workplace Businesses such as pubs, shops, restaurants, and hotels may choose to temporarily close to ensure the safety of their employees and customers This decision often results in temporar y layoffs for employees In such cases, businesses are typically required to continue paying employees who are ready and willing to work unless there is a specific contractual right to lay them off or reduce their hours It is essential for employers to review their contracts to understand their obligations clearly
In the catering and hospitality sector where businesses rely heavily on face-to-face interactions and a steady flow of customers, incidents of civil unrest can severely disrupt the business, many of which are already struggling due to the economic situation Temporar y closures not only affect revenue but also put a strain on employees who depend on regular work for their livelihoods
HOLIDAYS
Moreover, depending on the terms of the employment contract, it might be possible for employers to request employees to take annual leave during periods of closure However most employment contracts stipulate that holidays should be taken at a mutually convenient time Therefore , it is unlikely that an employer could impose holiday leave on an employee , especially at shor t notice , without breaching contractual terms Employers should communicate transparently with their staff about any necessar y changes and seek agreement where possible to maintain good employee relations
FLEXIBILITY
Employers should also be flexible with star t and finish times to accommodate employees who might face disruptions in their journey to work due to the unrest Adjusting work hours can help employees avoid traveling during periods of heightened disruption thereby ensuring their safety and well-being
CONSTRUCTIVE DISMISSAL
Forcing an employee to work when they do not feel safe could result in claims of constructive dismissal
Constructive dismissal occurs when an employee feels forced to resign due to their employer's behaviour, which they consider a significant breach of their contract the employer’s duty to provide a safe working enviroment
Employers must take employees' concerns seriously and act reasonably to address them to avoid such claims
Constructive dismissal claims can be costly for employers, even when dealing with staff on zero hour contracts
Legal fees for both par ties, tribunal fees, and potential compensation awards, including basic and compensator y damages, can quickly add up Employers might also face reputational damage , operational disruptions, and a decline in staff morale and productivity
Mitigating these risks requires clear contracts, fair treatment of all employees, effective communication, and strict adherence to employment laws and best practices Employers should address grievances promptly to avoid costly claims and maintain a positive workplace environment
BELIEFS
AND
ETHNICITY
Additionally, employers must recognise the increased risks posed to some staff due to their beliefs or ethnicity During such volatile times individuals from cer tain backgrounds often face heightened threats
Offering additional suppor t adjusting work arrangements or providing security measures can be a great way of making people feel more safe and improving the productivity in the long run
MENTAL HEALTH
It is vital to that employer’s be mindful of the mental health impact on their employees The stress and anxiety caused by the unrest can affect employees' well-being and productivity Providing access to mental health resources and suppor t can help employees cope with these challenging times
CONCLUSION
Employers in the catering, retail and hospitality sector must consider the impact of unrest on their customers and the broader community Ensuring that their establishments remain safe and welcoming can help mitigate some of the negative effects of the unrest This might involve enhancing security measures providing clear communication to customers about safety protocols, and working with local authorities to stay informed about potential risks Navigating these turbulent times with care and consideration is crucial ensuring the safety and well-being of employees while maintaining compliance with legal obligations
While closing early for a few hours may be expensive , nothing is more valuable than the health and safety of you, your family, your staff, and your customers
Train Strike Resolution In Sight As Union And Government Agree Deal
Train drivers are to vote on a new pay deal aimed bringing an end longrunning strike action
The proposed vote follows talks between representatives of Aslef and the Depar tment for Transpor t aimed to resolve the pay dispute between drivers and train companies in England
The new offer is for a 5% backdated pay rise for 2022/23 a 4 75% rise for 23/24, and 4 5% increase for 24/25
Mick Whelan Aslef ’ s general secretar y said: “The offer is a good offer –a fair offer – and it is what we have always asked for, a clean offer, without a land grab for our terms and conditions that the companies and previous government, tried to take in April last year
We will put it to members with a recommendation for them to accept ” Transpor t secretar y Louise Haigh said: When I took this job I said I wanted to move fast and fix things – star ting by bringing an end to rail strikes Finally the end is in sight
“If accepted, this offer would finally bring an end to this long-running dispute and allow us to move forward by driving up performance for passengers with the biggest overhaul to our railways in a generation ”
There have been 18 strikes since June 2022 which are estimated to have cost the hospitality industr y more than £4b in lost sales
Kate Nicholls Chief Executive of UKHospitality said: “This is an extremely positive development and I hope that this leads to a firm end to ongoing strike action
“We estimate that hospitality businesses have lost more than £3 5 billion in sales throughout the period when businesses have been forced to shut, staff prevented from coming into work and families forced to cancel plans
“I’m pleased that all par ties involved have come together to reach this proposal and I hope this will see a line drawn under the dispute Once resolved, we can enter a period of rebuilding trust in our rail network ”
Michael Kill, CEO of the Night Time Industries Association said:
“The breakthrough in negotiations between the government and ASLEF is a crucial step forward for our sector For over two years, industrial action has severely impacted the night-time economy creating significant barriers for businesses, workers, and patrons alike The proposed pay deal, which marks a potential end to the long-running rail dispute , is a positive sign that the tide is turning
“While there is still much work to be done , par ticularly in rebuilding the financial stability of our sector, the prospect of renewed stability in rail ser vices is a welcome development Reliable transpor t is the lifeblood of the night-time economy ensuring that millions of people can access our venues and events safely and conveniently ”
“We have endured immense challenges, and this breakthrough offers a glimmer of hope for the future It is imperative that we continue to engage in constructive dialogue to address the remaining hurdles ensuring that our sector can thrive once again This moment is a testament to the power of collaboration and the shared commitment to revitalising our industr y
Escalating Noise Complaints 'Jeopardise Future Of Night Time Economy '
The Night Time Industries Association (NTIA) is raising serious concerns about the increasing number of noise complaints against licensed venues across the UK which pose a significant threat to the vitality and sustainability of the UK’s night-time economy (NTE)
A recent Freedom of Information request from 20 London Councils revealed a 53% rise in noise complaints in London, from 2,440 in 2018 to 3,732 in the 2022/23 period Alongside this rise , Noise Abatement Notices have increased from 34 in 2018 to 51 in 2022/23 (Across 19 London Councils )
The NTIA stresses that this is a nationwide issue , severely impacting an industr y still working through the cost of operating crisis and the legacy of the pandemic The surge in complaints and subsequent regulator y actions affected the livelihood of thousands of businesses and employees in the night-time economy, including bars, clubs, restaurants, and enter tainment venues
Michael Kill CEO of the NTIA stated “The substantial increase in noise complaints and Noise Abatement Notices highlights a growing challenge our industr y cannot tackle alone These figures not only show a shift in community tolerance but also underscore the urgent need for balanced
urban planning and licensing that suppor ts both residents and businesses ”
“The night-time economy is a vital par t of the UK’s and London’s cultural and economic landscape Central and local governments must act immediately to address these issues as par t of the planning reform process which took center stage within the King’s Speech”
Sarah Clover, Licensing and Planning barrister at Kings Chambers said:
“Noise complaints form a significant propor tion of my work, and the numbers of cases are increasing dramatically This is a trend seen par ticularly since the COVID-19 pandemic , and the devastating effect that neighbour disputes have on hospitality and night time economy businesses is now at crisis level ”
“The costs of litigation present huge burdens for businesses and local authorities, and this expenditure should be unnecessar y in functioning licensing and planning regimes The situation needs addressing urgently, but the long term solutions lie in legislation, and there are some clear steps that need to be taken without delay
The NTIA advocates for a cooperative approach between operators, licensing and planning depar tments, ensuring businesses are fairly repre-
sented in noise and nuisance complaints without community bias The push for the “agent of change” principle in primar y legislation will be crucial ensuring planners consider both business and residential spaces protecting all par ties through necessar y mitigations
Changes in planning must safeguard social and cultural businesses, with a focus on coexistence A clear framework for decision makers is essential for implementing effective mitigations during planning and development
A spokesperson for the Mayor of London said: “Increasing numbers of noise complaints are a national issue but the Mayor is committed to making sure that life at night in the capital works for ever yone He included the Agent of Change principle in his London Plan to ensure venues aren’t threatened by new development, provides venues with ongoing help and advice , and works closely with boroughs to help them plan for life at night
“City Hall is proud to have funded Hackney’s Early Warning System to help manage noise issues effectively and this has seen a big reduction in complaints since December The Mayor will continue to work with the NTIA and do all he can to help to venues and councils to build a better London for all ”
Five Star Cleaning , Starts With Best In Class Equipment
Hospitality Workers Report Surge In Mental Health Issues
Hospitality workers from across the industr y have repor ted an unprecedented rise in mental health struggles based on a recent sur vey conducted by UK charity Hospitality Action
The sur vey, which took place in June this year, revealed a significant increase in the propor tion of hospitality workers repor ting mental health issues in their careers rising from just over half (56%) in 2018 64% in 2020 to more than three-quar ters (76%) in 2024
Over two-thirds (69%) said that they have experienced mental health challenges in the last five years since the Covid-19 pandemic and cost of living crisis, half (49%) in the last two years alone
When asked to identify the top three challenges they were personally likely to face in the next 12 months managing a good work/life balance (60%) was cited as the primar y issue , closely followed by mental health (44%) and finances (42%) The correlation between deteriorating finances, poor mental health and workplace pressure is borne out by the surge in calls the charity has experienced to its helplines over recent months
When considering the main challenges facing their workplace generally, respondents thought work/life balance (45%) high expectations/workload (43%) and long hours (40%) were the issues most likely to impact organisational wellbeing
A key concern for employers should be how opinion is divided regarding whether hospitality organisations adequately suppor t employee wellbeing Whilst two-thirds of respondents believe that their employer creates an environment where their mental health can be openly discussed, and that they have a good work life balance (agree 62%), more than a third of employees (38%) do not feel either to be true This ‘lost third’ tend to be in more operational roles and are generally amongst less experienced team members, highlighting the need for employers to make sure nobody is left behind in terms of employee communications
Just over half of respondents would be comfor table to discuss their mental health with their employer (52%) However, two-thirds (65%) stated that they would be reticent to vocalise a mental health challenge due to fears it could negatively impact their career progression, a vital point employers must address if they are to succeed in fostering a truly suppor tive and open work culture
Encouragingly, 85% of respondents feel that they can recognise the signs to look out for if a colleague is struggling and 79% would star t a conversation
Regarding the assistance most likely to be offered to an employee citing a mental health issue , almost three-quar ters (71%) of employers said they would look to change working patterns to help improve work/life balance and reduce stress Additionally two-thirds (67%) would also signpost employees to an Employee Assistance Programme (EAP), indicating the significantly impor tant role EAP’s play in mental health suppor t
In response the charity is urging the industr y to review its mental health and wellbeing provisions with a view to substantially enhancing protocols and initiatives to better suppor t employees, and nur turing an environment in which it is safe to voice concerns without fear
Chief Executive at Hospitality Action, Mark Lewis, said: “Despite significant progress in recent years reducing the stigma associated with mental health and wellbeing it is evident that we still have a long way to go Employers must take the lead by creating a work environment that prioritises a balanced work/life dynamic and which encourages open, honest discussions without fear of negative repercussions
The Covid-19 pandemic and cost of living crisis devastated our industr y as evidenced by these sur vey results and the surge in calls to our helplines A fundamental, permanent shift in attitude towards mental health is essential to provide the crucial help and suppor t needed to sustain a resilient and healthy workforce in our industr y ”
OTHER KEY TAKEAWAYS:
The biggest per sona c hallenges impacting staff wellbeing for the coming year are finances , menta health and managing a good work/life balance (in that order)
• Respondents are most likely to turn to family and fr iends for advice , with a manager being their least preferred option
• Of those that have access to a mental health fir st a der, almost half (48%) do not know who t is
• Opinion is evenly divided regarding whether hospitality organisations adequately suppor t employee wellbeing with nearly a third (32%) feeling suppor ted and an equal propor tion (33%) saying they stil have no c lear
PubAid Calls For Pubs To Be Key Part Of Plan To Celebrate Grassroot Football Club Supporters
positive voice for pubs and their impact on communities, says pubs need to be included in this celebration and be factored into the Government’s conversations on how to better suppor t and grow clubs in communities
He said: “Pubs provide over £40 million wor th of suppor t to grassroots
and around 40% of pubs we researched for our ‘Pubs and Spor t: The Perfect Match Repor t’ specifically helped a local football team “Football’s laws were drawn up by the
in the
Garden London in 1863; and The Sandon in Anfield Liverpool was the bir thplace of both Ever ton and Liverpool football clubs
“These instances are not unusual Many of our countr y ’ s most cherished spor ting institutions have similar stories to tell and the relationship continues today at grassroots level
“Many
Boost Your Team’s Skills: Invest in Essential Safety Training
Introducing the Navitas Safety Shop your one-stop destination for comprehensive online safety training With essential courses in Food Safety, Health & Safety, and Fire Safety, Navitas Safety ensures your team is equipped with the knowledge needed to maintain a safe and compliant workplace
In the hospitality industr y, staff turnover and seasonal employees can disrupt safety practices Navitas Safety offers flexible , CPD-accredited, and EHO-approved training that can be quickly implemented for new hires ensuring even temporar y staff receive essential training Our role-based packages cater to diverse hotel roles, from kitchen staff to management, ensuring consistent safety standards across your team, regardless of tenure
By choosing Navitas Safety, you ’ re ensuring compliance across your entire workforce , reducing the risks associated with turnover This proactive approach not only enhances workplace safety but also provides peace of mind, knowing your team is always prepared
re taking a proactive step towards ensuring a safe and productive workplace Our easy-to-navigate platform and comprehensive courses make it simple to get the training you need when you need it Explore our courses today at shop navitassafety com
Safety is a leading safety solutions provider suppor ting over 15,000 organisations globally From cutting-edge digital food safety and health and safety management software , to elite training programs, and a team of exper t safety consultants, we ’ re here to make safety simple Find out more at navitassafety.com
Increasing Revenue Through Permitted Development
By Simon Barr y, Director of Boyer (par t of Leader s Romans Group)
Led
Under Class G of The Town and Countr y Planning (General Permitted Development) (England) (Amendment) (No 3) Order 2021, operators of pubs bars hotels and restaurants can significantly increase footfall, and thereby profits, by erecting a temporar y shelter such as a goalpost awning, marquee or gazebo on their premises This can provide patrons protection from both
and the rain as well as establishing a more versatile external space As a result, popular spor ts matches large wedding par ties and a variety of other events can attract greater numbers of patrons for hospitality venues
UNDERSTANDING PERMITTED DEVELOPMENT RIGHTS (PDR) AND ITS BENEFITS
The legislation surrounding Permitted Development Rights (PDR) is much misunderstood PDR is best known for change of use within the built environment – which, in the case of conversions from offices to residential has sparked some controversial headlines PDR can also enable homeowners to add a (sizelimited) extension without the need for a full planning application subject to satisfying cer tain criteria
Unfor tunately the latter does not extend to pubs and restaurants
However it is impor tant to recognise that whilst the oppor tunities relating to the hospitality industr y are more limited, they can still be extremely beneficial from an operational perspective ,
If
LIMITATIONS
New structures are allowed under PDR, but must be temporar y in nature – by which the legislation requires it to be moveable This is commonly achieved by anchoring using a series of weighted planters to the
Unfor tunately for historic pubs there are exemptions in the case of statutor y
buildings and
monuments (and those deemed to be within their respective cur tilages) but not locally listed buildings WHAT’S
PERMITTED AND
WHAT’S NOT
Planter-anchored butterfly awnings are becoming increasingly popular These are permissible under PDR because they can be retracted A dining ‘pod’, however, assuming it requires foundations, is not A food van is permissible because it can be driven or towed away; but a kiosk with concrete foundations is not
Also bear in mind that although the allowance for new space , at 50% of the existing space or 50 square metres, is quite generous, this must be accommodated within a
OPTING FOR A CERTIFICATE OF LAWFUL DEVELOPMENT
Although the changes described above can technically be exercised without obtaining formal planning consent, from a commercial standpoint there are significant benefits of submitting an application to secure a Cer tificate of Lawful Development The main benefit is that a Cer tificate of Lawful Development reduces the prospect of any enforcement action being taken by the local planning authority, whilst also providing sufficient comfor t that the structure is legally compliant with the relevant legislation - which is par ticularly impor tant when it comes to any acquisitions or disposals of assets
In terms of the application process, although delays are commonplace throughout the planning system, the process of applying for a Cer tificate of Lawful Development has been streamlined recently This means there are only a limited number of key considerations able to be taken into account and in line with government guidance , the statutor y timescale for a decision is now eight weeks
Greene King Hires Milestone 250th Prison Leaver Through Its Releasing Potential Scheme
Pub retailer and brewer Greene King has reached the landmark of hiring its 250th prison leaver through its Releasing Potential programme , which helps prisoners to develop new skills in hospitality, with the goal of offering them employment once they leave prison
The programme was launched in May 2019 to suppor t those leaving prison to find employment with the company following their release from prison It works with more than 65 prisons across the UK providing information and suppor t for prisoners to develop their skills in food preparation customer ser vice barista training and housekeeping to prepare them to work in Greene King pubs and hotels upon their release Working in par tnership with the Ministr y of Justice , the Scottish Prison Ser vice , New Futures Network and Novus, Greene King has invested in two training kitchens within prisons at HMP Thameside and HMP Grampian Each site emulates a Greene King kitchen and delivers bespoke training programmes, which help to build confidence and teach prisoners the skills needed to cook popular dishes from pub menus so that they can take up a role with Greene King on leaving custody
As par t of its commitment to hiring prison leavers, Greene King became one of the first employers in the UK to take par t in a pilot programme offering apprenticeships to prisoners in open prisons in October 2022 Earlier this year, Greene King’s first apprentice through the programme , who star ted their apprenticeship whilst in custody, has become a full-time kitchen team member for Greene King The pub company and brewer is currently working with a number of other candidates who are planning on star ting an apprenticeship before their release date
As par t of the Releasing Potential programme Greene King works closely with charities, such as Only a Pavement Away and The Recruitment Junction to help with wrap around suppor t for prison leavers when they leave custody, ensuring the best chance of not only sustaining employment but reducing reoffending
Nick Mackenzie CEO of Greene King said: We are committed to championing social mobility through providing ever ybody, regardless of their background with the chance to pursue a long-term career in the hospitality industr y With pubs at the hear t of local communities across the countr y, our Releasing Potential scheme suppor ts prison leavers nationwide on their journey to successful rehabilitation We are proud to have offered a second chance to 250 individuals and look forward to
Minister
Probation and Prisons,
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Guest Amenities
Elevating the Guest Experience: The Strategic Importance of Hotel Amenities
comfor t of high-quality linens or the delight of a complimentar y breakfast each amenity contributes to the overall impression of the proper ty For business travellers, cer tain amenities like a well-equipped workspace , fast internet, and access to meeting facilities can be the deciding factor in their choice of accommodation
However, in the modern hospitality landscape , guests are not just looking for the basics They expect a cer tain level of luxur y and personalization, and they are acutely aware that if one hotel doesn't meet their standards, there are countless others that might This means that hoteliers need to be strategic about the amenities they offer, ensuring they not only meet but exceed guest expectations
CHOOSING THE RIGHT AMENITIES FOR YOUR HOTEL
Selecting the right amenities for your hotel rooms or proper ty requires a careful balance between enhancing the guest experience and maintaining profitability It’s impor tant to recognize which amenities should be offered as standard, which should be available upon request, and which could be positioned as premium add-ons
Essential Amenities: Hotel toiletries extend fare beyond functional items; they are vital to the overarching guest experience Thoughtfully chosen and high-quality toiletries have the power to elevate a guest’s perception of a hotel, creating a lasting and positive impression, and are the baseline expectations of any hotel stay Items like toi-
letries (shampoos, soaps, facewashes), personal care items (hairbrush, body lotion, shaving cream, razors, shower cap), and conveniences such as coffee kits, bathrobes, slippers, and tissue boxes have become standard across the industr y Failure to provide these can lead to immediate dissatisfaction
Fur thermore as the sector seeks to meet escalating concerns for the environment, hotels and inns are increasingly adopting sustainable practices in their toiletr y offerings Biodegradable packaging refillable containers and cruelty-free products are gaining traction reflecting a commitment to environmental responsibility
Plus, an impor tant trend in the industr y is the suppor t for local communities/businesses with the use of locally sourced or ar tisanal toiletries connecting guests with the culture and individuality of the destination, adding a custom-made touch to the overall guest experience
Special Amenities: Some amenities are highly appreciated but may not need to be provided universally in ever y room A dental pack, for instance , could be available upon request, along with other personal items like combs By making these available through reception rather than placing them in ever y room, hotels not only manage costs but also create oppor tunities for guest interaction, allowing staff to personalize the guest experience Luxur y Amenities: For proper ties aiming to position themselves as luxur
Guest Supply - Transforming Stays with
A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries
Petrichor is the name of the ear thy scent produced when rain first falls on dr y soil Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand
In line with Sedbergh Soap Company’s ethos, Dor the Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils grasses and herbs to created Petrichor to the hotel owners ’ brief
James and Nina of The Black Bull: “Petrichor is the essence of a ver y successful collaboration between two independent businesses The bespoke ar tisan-crafted fragrance , inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos We are thrilled how well it has been received by our guests”
Dor the added: when I set out to compose Petrichor I knew it would be a challenge The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dr y spell first, and once it star ts raining the scent is gone , so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious, visionar
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Atlas Hospitality
Cleaning and hygiene are the backbone of a successful hotel,
• Minimised Downtime: A c lean and wel -organised kitc hen can operate more efficiently, reducing the likelihood of equipment breakdowns due to the accumulation of gr ime , grease , or other residues
• Safety for Staff: A hygienic kitc hen reduces the r isk of accidents and injur ies , suc h as slips , tr ips , and fa ls , ensur ing a safer working environment for the staff
• Positive Inspections: Regular c leaning ensures that the kitc hen is a ways ready for health inspections , reduc ng the stress and potential for negative outcomes dur ing surpr ise visits from inspector s In addition, long-term sustainability considerations are impor tant in terms of equipment and asset longevity Effective and regular cleaning of kitchen appliances and expensive surface areas protects your business’s investment and extends the life of your assets by preventing the buildup of dir t and grime that can cause wear and tear At Atlas Hospitality,
, or damage to the business's reputation
• Preser vation of Food Quality: Proper hygiene practices help maintain the quality of the ingredients and the food ser ved and promotes a positive customer exper ience
OTC – A Journey of Tradition, Family, and Wellbeing
Tayto Has ‘Snacking Sorted’
As the largest family-owned, British-based snack company with a stable of well-known British brands, Tayto has ‘Snacking Sor ted’
Bar Snacks offer a brilliant oppor tunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time Our unique offering provides hospitality and licensed venues with a snacking ‘ onestop shop’
Here are our top tips on how to maximise sales - and profits - from snacks!
*Stock a wide range of proven, premium snacks that have been developed for the licensed sector Pub consumers look for brands they can trust and it s impor tant to stock proven sellers! Tayto has a range of award-winning snacks to suit ever y pub and cover a large range of ages and dietar y requirements:
• Midland Snac ks Traditional Scratc hings – No 1 brand1 and our best-se ling pubcard – boasting a 2-star Great Taste award, with ts traditional hand cooked recipe that has stood the test of time
• Mr Porky Or ig nal Scratc hings – the No 2 brand1 is the most recogn sed name in scratc hings and also a 2-star Great Taste Award winner
• Mr Porky Cr ispy Str ips - a l ghter bite , akin to cr ispy bacon r inds , for those who want all the taste of a scratc hing but a less hard texture , and another Great Taste award-winner
• REAL Hand Cooked Cr isps – premium, award-winning, food ser vice focussed cr isp brand with 9 strong f avour s (of whic h 7 are Great Taste Award winner s) All recipes are gluten free vegetar ian and with no added MSG REAL has relaunc hed it’s punc hy Ham & Mustard flavour and has par tnered with Colman s , the UK s number one mustard brand2 to br ng you REAL Handcooked Ham & Colman’s Mustard
• Animal Adventures – vegetar ian, gluten-free with no added nasties , is a lightly salted animal-shaped fun snac ks that kids love
KNOW YOUR CUSTOMER
Boost sales by tailoring your range to their tastes Our research shows that younger male consumers prefer the meaty flavours – like Roast Ox, Ham & Colman’s Mustard whereas the more traditional flavours are popular with the 45yrs+ - Salted, Cheese & Onion and Sea Salt & Black Pepper 3 PROMPT SERVICE
The Perfect Snack
We
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Snack
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Fly the Flag for Good Taste
Tyrrells is an ideal choice for customers looking to make trips
to pubs and bars feel like a special occasion With 93 Great Taste Awards across the range , Tyrrells offers a great accompaniment to a glass of wine , offering classic and popular flavours including Mature Cheddar & Chive , Lightly Sea Salted and Sea Salt & Cider Vinegar
Launched this year, our new League of Tyrrellbly Good Taste initiative suppor ts the Out of Home (OOH) channel in driving bagged snacks sales The initiative enables OOH outlets to register their business via a bespoke platform to receive exclusive POS with 200 POS kits available , including a branded wooden display unit, a window sticker marking out the business as a “Tyrrellbly Tasteful Establishment”, a clip strip and more FInd out more –www tyrrellscrisps co uk/league/ See the adver t on the previous page for details
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Northern Ireland - Bringing Character to
Over 100 years ago Nor thern Ireland introduced whiskey to the world and now our distillers and craft brewers are in the midst of a vibrant renaissance Over the last decade our drinks sector has become one of the region’s most dynamic , innovative and expor t-driven industries Our drinks producers are winning awards across the globe , driving buoyant sales at home and abroad and our buzzing visitor centres and tap rooms are enticing tourists into cities, towns and villages across the four corners of our beautiful countr y This resurgence is driven by a compelling blend of long-established distilleries such as Bushmills, the world’s oldest licensed whiskey producer, and a wave of innovative newcomers Bushmills doubled its production in 2023 with the opening of its £37mn Causeway Distiller y, taking sales to over 1 million cases for the first time Also taking strides are newcomers Echlinville Distiller y, a pioneer in field-to-glass
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McWhinney ’s Sausages
McWhinney’s Sausages has been a family run business since 1898 Star ting out in a butcher’s shop many things have changed over the years, but one thing has stayed the same – quality The company emphasises quality above all, using only the best quality cuts of pork to produce their award-winning Irish Pork Sausages Ever ything from the 126-year-old recipe used in the Premium sausage to the newer additions, such as gluten free , used the same high-quality ingredients and get the same care and attention to ensure a consistently excellent result ever y time MD Kevin McWhinney is a fifth-generation butcher who was raised on the premium sausages 6 years ago, he
was diagnosed with coeliac disease and became unable to eat any of the products he produced This led to the creation of the McWhinney s Gluten Free Sausage Applying the McWhinney s quality
ethos, Kevin set out to create a great product in its own right as opposed to a passable alternative In this he succeeded in creating a sausage with a hint of honey-roast ham sweetness which packs a pepper y tingle on the back of the palette
Gluten free offerings are becoming increasingly impor tant as awareness in the industr y grows and kitchens become more equipped to deal with the challenges it poses The McWhinney’s Gluten Free can sit on any menu proudly to delight diner s tastebuds whether coeliac , gluten-reducing or just looking far a tasty sausage
For more information email info@mcwhinneys com
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Tiptree Patisserie – Serious About Shortbread
desser
scones and
more
Today, we ’ re proud to be channelling our exper tise into expanding our shor tbread offeringsa categor y that has rapidly become an impor tant par t of our growing product range These butter y melt-in-the-mouth treats are becoming a hallmark of our brand and we re serious about making them nothing less than exceptional With traditional flavours such as All-Butter and Chocolate Chip, to more unusual seasonal flavours like Lavender and Mince Pie , there is something for ever yone to enjoy
retailers and farm
of
who trust us to deliver excellence under their
labels
At Tiptree Patisserie shor tbread is not just another product; it’s an expression of our brand s dedication to quality, tradition, and the ar t of ar tisan baking If you would like to get in touch about supply or to discuss a white-label solution for your business, please get in touch:
As par t of the Wilkin & Sons family of business, famous for its Tiptree Jam, you can be assured of our focus on quality and ingredients Naturally, here at Tiptree Patisserie our handmade cakes are made with
Tel: 01376 509101
Email: tiptreepatisserie@tiptree .com
Web: www tiptreecakes com
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Fridge Seals Direct
Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers
The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles brands and sizes of fridges
From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, measure , install or maintain your fridge or freezer door seal
The Importance of Venting Floor Mounted Waste Water Pumping Systems
When designing or installing a commercial kitchen venting the floor mounted waste water pumping system may not be the first thing that is taken into consideration However, understanding the impor tance of venting for the effective operation of the pump, as well dispersing odours from the tank, is a critical factor for reliability in these situations
As wastewater drains from a sink or appliance the air inside the tank must be released to allow the flow of water into it If the tank is not vented correctly wastewater will be noticeably slower to drain away from sinks and appliances Odours and gurgling noises from equipment and sinks will also occur In these situations the likelihood is that the pumping system is not properly vented
As the pump operates air needs to be drawn back into the tank so that a par tial vacuum is not created If this is allowed to happen the discharge flow of the pump will be reduced adversely affecting its efficiency
For these reasons all pump tanks need to be fitted with a suitable vent to allow them to breathe in and out Ideally this should be routed to atmosphere external to the building
In cases where the vent outlet can only be sited within the building, a filter must be used to minimise any potential odours escaping from the pump collect-
ing tank
Two filters are available from Aldermaston based waste water pumping system specialists Pump Technolog y Ltd the smaller CharcoVent and the larger MicroVent Both contain an activated carbon filter ideal for removing odours
The smaller CharcoVent, which is an easy to replace disposable car tridge , should be used on systems that are typically sink only Its vent pipe should be 1 1/4”
The larger MicroVent, which features a replaceable cartridge , should be used on systems that have multiple wastewater inlets, or with appliances
Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time
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UK Pub And Restaurant Transactional Market Activity Improved In H1 2024 Report Reveals
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set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development MARKETING
We will help you build a workable , planned Marketing Strateg y From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising to print design Promotions and offline adver tising, your Hospitality business should be constantly working on ‘’ all things Marketing’’ If your
