CLH News #259 October/November 2024

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Editor's Viewpoint

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Bar and Cellar Equipment

Pages 26-27

Festive Ordering

Pages 28-29

Chef's Buyers Guide

Pages 30-31

Food Safety

Pages 32-35

Hospitality Technology

Pages 35-37

Kitchen Equipment & Fit Out

Pages 38-41

Outdoor Spaces

Pages 42-43

Washroom Fit Out Design and Refit

Page 44 Pages 45-48

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OCT/NOV 24

Employment Rights Bill Presents “Significant Challenges”...

And “Not Without Cost” Sector Warns

The Bowden Group

EKE EQUIPMENT LIMITED

CLHNews ISSUE 259

Page 49

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

The hospitality sector has broadly welcomed the new Employment Rights Bill but have warned that the proposed changes are “not without cost, with hospitality and on-trade operators being urged to review their employment practices.

The Employment Rights Bill, the most significant reforms to employment rights in a generation was introduced to parliament on October and 10 is not expected to be made law until 2026, with the government saying that "getting the labour

market moving again is essential to economic growth" with one in five UK businesses with more than 10 employees reporting staff shortages.

"Flexibility, for workers and businesses alike, is key to answering this challenge and is at the heart of the legislation to upgrade the law to ensure it is fit for modern life and a modern economy," it says.

(CONTINUED ON PAGE 3...)

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CLH News

Editor's Viewpoint

OCT/NOV 24

NAVIGATING THE NEW EMPLOYMENT RIGHTS BILL – A BALANCING ACT FOR HOSPITALITY EDITOR

Peter Adams

Welcome to the latest issue of CLH News,.

This month's government announcement of a new Employment Rights Bill has naturally sparked conversations across many sectors, with hospitality and the licensed on-trade feeling, I suspect, the weight of these proposed changes.

As always, workers' rights must and should be respected. They have been hard-won over generations, and no one who values the sacrifices made to secure them would ever suggest letting those rights slip. It’s essential to ensure that our workers are protected, their contributions acknowledged, and their working conditions upheld to a standard that reflects their importance.

That said, it’s clear that these new regulations come at a cost—financially and operationally.

It’s a cost that needs to be weighed carefully. As many observers point out, the hospitality industry is already burdened by rising costs, recruitment challenges, and the aftershocks of a global pandemic.

The introduction of new measures without adequate consultation with businesses—or their staff—only adds to this pressure. My major "gripe" with these changes is the lack of dialogue.

Imposing rules on businesses without their input, or even without assessing the real impact on operations, risks being counterproductive.

A key sticking point in the debate is the role of zero-hour contracts, which remain vital to the sector. As someone who has been both a worker and an employer within hospitality, I understand firsthand the importance of the flexibility they provide.

Zero-hour contracts allow workers to choose how much they work, while employers can adjust staffing levels based on demand. This kind of adaptability is crucial in hospitality, where business needs can fluctuate markedly week by week, season by season. Without this flexibility, businesses might struggle even more to cope with the unpredictable nature of the sector.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team.

Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained.

All material is assumed copyright free unless otherwise advised.

The conversation surrounding the Employment Rights Bill should be one of partnership. Government, businesses, and workers must come together to ensure that changes benefit everyone—without sacrificing the heart of the hospitality industry in the process. Let's not lose sight of that balance as we move forward.

I can always be contacted at edit@catererlicensee.com

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EDITOR Peter Adams

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OCT/NOV 24

CLH News

3

Employment Rights Bill Presents “Significant Challenges” (CONTINUED FROM FRONT COVER) The Bill sets out 28 proposals, but the major changes that will impact employers the most include: • Unfair dismissal: The qualifying period of 2 years’ service will be removed, meaning that employees will have the right to claim unfair dismissal from “Day one”. However, this right will be tempered by a statutory probation period (currently proposed to be 9 months’ long) that the government will now consult over.

• Zero-hours workers: The Bill will ban “exploitative” zero-hours contracts and place a duty on employers to offer guaranteed hours to qualifying workers, specifying the dates and times when work will be available. Employers must also give reasonable notice to workers when a shift becomes available and make payment for cancelled, moved, or curtailed shifts.

• Flexible working: Employees should have any flexible working request granted, unless their employer can, with reference to 9 specific grounds, demonstrate why it is reasonable to refuse this application. The subtle change here is that employers will now have to show why a refusal is reasonable as well as referring to one of the statutory reasons.

• Statutory sick pay: The waiting period before an employee will be eligible to receive SSP will be removed and the Lower Earnings Limit will be adjusted to increase eligibility for low paid workers.

• Redundancies: The Bill will require employers to collectively consult when contemplating 20 or more redundancies across their whole business rather than, as was previously the case, 20 or more redundancies at a single establishment (e.g. a single office, branch, site etc.).

• Leave entitlements: As with unfair dismissal, parental leave, paternity leave, and bereavement leave will all become ‘Day one’ rights.

• Fire and rehire: Employers will be prevented from dismissing employees and then rehiring them on new contracts of employment with less favourable terms, unless they can demonstrate that there is a legitimate business case for doing so.

• Tips and gratuities: Employers must produce a policy in relation to the allocation and distribution of tips to employees and must consult with either a trade union or workers representatives when formulating the policy.

Accompanying this will be measures to help make the workplace more compatible with people’s lives, with flexible working made the default where practical. Large employers will also be required to create action plans on addressing gender pay gaps and supporting employees through the menopause, and protections against dismissal will be strengthened for pregnant women and new mothers. This is all with the intention of keeping people in work for longer, reducing recruitment costs for employers by increasing staff retention and helping the economy grow.

FAIR WORK AGENCY A new Fair Work Agency bringing together existing enforcement bodies will also be established to enforce rights such as holiday pay and support employers looking for guidance on how to comply with the law.

Deputy Prime Minister Angela Rayner said: “This government is delivering the biggest upgrade to rights at work for a generation, boosting pay and

productivity with employment laws fit for a modern economy. We’re turning the page on an economy riven with insecurity, ravaged by dire productivity and blighted by low pay.”

PRAGMATIC RECOGNITION UKHospitality has welcomed the government’s focus on employment flexibility in the Employment Rights Bill but warned that the proposed changes could lead to additional costs and require further consultation to avoid unintended consequences.

Kate Nicholls, Chief Executive of UKHospitality, said: “One of our primary messages during a long period of dialogue with Labour in opposition and in Government was to recognise the importance of flexibility to both workers and businesses, and I’m pleased it has done that today.

“However, these changes are not without cost. That’s why the Government should take its time to get the details right, through close consultation with businesses to avoid unintended consequences.

retain talent and improve diversity. However, it is vital that these adjustments are balanced with the operational realities faced by businesses, especially those that operate during night hours and have specific staffing needs."

"As one of the largest employers of under-30s, the removal of age bands in the minimum wage will have a profound effect on our sector. While we fully support fair pay and would like to offer higher wages to our younger staff, these changes must be made in a way that businesses can afford. If wage increases outpace a business’s ability to manage rising costs, it could be counterproductive, leading to reduced job creation and even closures.

The government’s plan to base minimum wage decisions on the cost of living is understandable, but it must be coupled with support for businesses to ensure these changes don't stifle growth or lead to job losses."

“Rushing to introduce measures too quickly would be the wrong thing to do and would increase the chances of inflicting damage to sectors like hospitality, an employer of 3.5m people and a provider of some of the most flexible roles in the economy.

"The removal of zero-hour contracts, for example, presents a significant challenge for our sector. Many businesses in the night time economy and events sectors rely on the flexibility these contracts offer, particularly around seasonal work and any drastic changes could impact our ability to remain competitive. However, the government has promised a consultative period to address some of these more contentious areas, giving us the opportunity to actively shape the outcomes."

“Protecting the right for employees to access zero hours contracts when they want them, instead of an outright ban, is a good example of how working together can avoid those potential pitfalls but still eliminate exploitative practices.”

"And while the proposed ‘lighter touch’ approach during probation gives employers more flexibility to let go of staff if a role isn’t working out, there are concerns about the additional pressures this might place on businesses operating in an already volatile environment."

“Zero hours contracts are the desired contract for 90% of people on them, who actively seek the flexibility to accommodate their lives as working parents, carers, students and many more who lead busy lives.”

"While most of the bill’s provisions won’t take effect until 2025, with some elements under consultation until 2026, this timeline gives us the chance to engage with the government. A thorough consultation process is essential to ensure that reforms both support workers’ rights and maintain the long-term viability of businesses in the night-time economy."

“Its plans for day one rights also strike the right balance, with a statutory probation period allowing time for both employer and employee to determine if the job is a good fit.

MORE DETAIL REQUIRED

“Ultimately, as it has done so far, working with business groups and unions to strike a balance for the good of businesses and workers alike will be critical to the success of this Bill. We look forward to working with the Government as it takes forward these plans.”

David Browne, head of employment at law firm, Shakespeare Martineau, said: “Work patterns in the hospitality sector are uniquely changeable.

With customer demand sometimes unpredictable, zero hours contracts are used by employers to ensure that restaurants don’t come to a grinding halt because of unforeseen circumstances.

SIGNIFICANT CHALLENGE Michael Kill, CEO of the Night Time Industries Association said: “The Employment Rights Bill represents a significant shift for workers across the UK, particularly in sectors like night-time economy and hospitality sectors where many face insecure working conditions. Provisions such as day-one rights for unfair dismissal, enhanced protections for parental leave and sick pay, and a statutory probation period for new hires signal a new era for employee rights" "The introduction of flexible working as the default where practical, along with requirements for action plans addressing gender pay gaps and support for female employees through menopause, are positive and necessary steps. These measures will help create more inclusive and supportive workplaces, and our industry welcomes these changes as we work to

“The Bill will end “exploitative” zero-hours contracts, although more detail will be required to understand what that means in practice.

Hospitality businesses will have to review their use of zero hours contracts, and may need to ensure that they will be able to offer guaranteed hours if required to some staff. Processes for shift change notification and rotas will all have to reviewed, to ensure companies are compliant with the new legislation.

“The government’s reform is unsurprising and while zero hours contracts have been unpopular for a long time, they do offer flexibility for a number of people, particularly in the hospitality sector and are perhaps not the devil they’ve been made out to be. Whilst most would agree that zero hours arrangements should not be exploited, it is telling that an outright ban on their use has not been imposed.”

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CLH News

OCT/NOV 24

A Guide for Employers On Fair and Transparent Tipping Step 2: Define clear guidelines

Millions of employees will take home more earnings, as the new 'Tipping Act' came into force on October 1st. These new regulations are monumental for people working in hospitality, as new rules state that 100% of tip earnings must go to workers. Businesses in England, Scotland, and Wales, will be breaking the law if they hold back service charges, make any deductions to tips, or allocate them unfairly, which has been a long-standing issue in the industry.

Once a tipping system has been agreed on and established, write out a set of clear guidelines on how tips will be allocated and distributed. These should be easy to understand and accessible to all staff members.

Step 3: Regular reviews

In this guide, the founders of Alcotraz (www.alcotraz.co.uk) break down the new rules, and outline how to implement fair tipping policies for your business.

Lastly, new systems should be about trial and error. It’s important to give a trial period of 3 - 6 months, and then review how well the new tipping system is working for everyone. If staff are unhappy with the current system, repeat step 1 again.

A BREAKDOWN OF THE NEW RULES

SHARING AND ALLOCATING TIPS

As part of the new rules, employers are now required to:

Allocating and distributing tips fairly does not necessarily require employers to allocate the same proportion of tips to all workers.

However, to keep workers happy and the splitting process fair, here we recommend a few different methods you can use to split tips properly:

• Pass on all tips and service charges to workers without deductions, except for specific cases like income tax.

• Ensure that tips are distributed fairly and transparently.

• Follow the government’s Code of Practice on fairness and transparency when handling tips.

• Keep a written policy on how tips are managed and make it available to all staff members.

• Maintain a record of all tips and their distribution.

• Include service charge into the tip sharing process.

• Pay all due tips within one calendar month.

• Pay employees at least the minimum wage, without accommodating tip earnings. Meaning that the earnings from tips won’t count towards the national minimum wage, or employees salary.

GUIDELINES FOR FAIR TIP DISTRIBUTION Before implementing any new tip distribution system, it’s essential to speak to your staff and involve them in the process as much as possible. That way, you can ensure the majority are happy with the changes, and that they have been given the opportunity to voice their concerns if they have any.

TALK TO YOUR STAFF Gather feedback from your team to understand if they have any preferences or concerns as this will help ensure that the tipping system is fair and transparent to everyone.

Step 1: Gain feedback Your employees can offer valuable insights and help you understand their preferences, concerns, and potential challenges that could come from implementing a new tipping system. That way, you can adjust it accordingly. Why not try a feedback session, or anonymous form if people would rather voice their opinions in private?

By creating a structure that works for everyone, this will ensure problems from arising later on down the line.

FULL SPLIT If all staff members agreed, you could fully split where each team member gets the same amount regardless of their role or interaction level with customers. This method promotes a strong sense of teamwork, but may not take into account different levels of responsibility, and workload.

THE HOURS WORKED RATIO An hours work system could be given out at the end of every week, and take into account the number of hours worked per each staff member. That way you can ensure that tips are allocated proportionally based on individual effort, and the time they have contributed.

TIERED RESPONSIBILITY A tiered system method would allocate a larger portion of tips to staff who have more direct customer interaction, while back-of-house staff will receive smaller but consistent shares. For example, waiting staff could receive 60%, bartenders 20%, back of house 10%, and the kitchen staff receive the remaining 10%.

HYBRID SYSTEM To address the pay gap difference between front and back-of-house staff, a hybrid model would have a percentage of tips reserved for back-of-house and kitchen staff. For instance, 50% of tips could be split between all front-of-house workers, and the other 50% allocated to the kitchen and back-of-house workers.

Implementing a fair and responsible tipping system is key to creating a positive work environment in the hospitality industry. By following these new regulations and guidelines, you can create a tipping system that recognises hard work, and ensures that all staff feel valued making for a more harmonious and productive work environment.

Fuller’s Raises £21,000 For Special Olympics Great Britain At Annual Charity Football Tournament Pubc company & brewer Fuller’s has raised a staggering £21,000 for its charity partner, Special Olympics Great Britain, at its annual unified football tournament.

For the fifth year, teams from across Fuller’s and its suppliers came together for the charity football tournament. This year’s tournament saw 32 teams competing in six-a-side matches in unified teams – meaning each team was joined by a Special Olympics GB athlete, with intellectual disabilities. The athletes that joined Fuller’s and friends were from Ascot United Warriors and Special Olympics Essex football clubs.

Oliver Rosevear, Fuller’s Sustainability Director, said: “This year’s football tournament was bigger than ever – having grown from 24 teams last year to 32 teams this year. Not only does the day raise money for a fantastic cause but it helps our teams build relationships with Special Olympics GB and its incredible athletes. The annual tournament has also led to the creation of our recently launched Guide to Inclusive Recruitment.

“A big thanks to all those who took part on the pitch – both playing and refereeing, and the team who helped the day run smoothly. Well done to team Cabbage Patch

who won this year’s tournament.”

Laura Baxter MBE, CEO of Special Olympics GB, said: “Fuller’s unified football tournament is one of the few events of its kind in the country – which brings together people with and without intellectual disabilities to play on the same teams.

“Every year, it’s fantastic to see the friendships formed between athletes, volunteers, family members, SOGB staff and Fuller’s team members. A number of our athletes have played in the tournament several times and look forward to it every year. A big thank you to everyone at Fuller’s for helping to host this special event and drive inclusion at every opportunity.”

Special Olympics GB uses the power of sport to transform the lives of people with intellectual disabilities, providing regular training and competitions. Operating in England, Scotland and Wales, the charity has more than 6,600 athletes benefitting from opportunities in 27 different sports, which are delivered by a devoted team of 3,800 volunteers.

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OCT/NOV 24

CLH News

5

Government Warned on 'Cost of Doing Business' Crisis The British Beer and Pub Association (BBPA) has issued an urgent call for government action warning that pubs will close without targeted support.

With 50 pubs closing each month in England and Wales, key brewing and pub leaders warn that without a beer duty cut and critical business reforms the beer and pub sector, a cornerstone of the UK economy and culture, pubs could close and it may be the end of the affordable pint.

In a letter signed by 80 senior figures from the brewing and pub sector the BBPA reminds the Chancellor of the industry’s £34.4 billion contribution to the UK economy. The sector generates £18 billion in taxes, while supporting more than one million jobs nationwide.

But, says the letter, despite this huge contribution to the Exchequer, soaring business costs are forcing many pubs to close. Since 2010, a fifth of UK pubs have been forced to shut down, with beer volumes dropping by around 10% in the same period.

The BBPA represents nearly half of the nation’s pubs and breweries producing 90% of the UK’s beer.

The letter said: “Our industry faces a cost of doing business crisis. We know ministers are aware of our challenges; we have highlighted them

clearly in our representations to government and it is why the five-point plan for pubs was devised on the campaign trail. If that plan is not delivered, we will see pubs close and the end of the affordable pint. When a pub struggles to survive, it cannot continue to be the beating heart of a community, keep employing staff, or contribute to economic growth.”

Despite recent freezes, UK beer duty remains nearly three times the European average, further compounding the financial struggles of the industry.

Pubs are disproportionately burdened by business rates, paying up to five times more relative to turnover compared to other sectors. The BBPA is advocating for an extension of the current 75% business rates relief, which has saved many pubs from permanent closure and a cut in duty.

The letter said: This is an historic low and the industry simply cannot afford other costs, let alone tax increases. Put plainly, for thousands of pubs and brewers across the country there is nothing left to give.

“Pubs and brewers contribute to the fabric of British life. Beyond their economic role, they are hubs of social cohesion, where communities come together. The Chancellor must recognize this in her upcoming

Budget and ensure we do not lose more of these essential businesses.”

The letter to the Chancellor highlights several urgent challenges, including the projected fees associated with the Extended Producer Responsibility scheme, which is the equivalent increase in duty on glass bottles by 7-14%.

In addition, the proposed ban on outdoor smoking in pubs, which risks driving customers away, an anticipated rise in the National Living Wage, along with skyrocketing energy bills, all threaten to further erode pub profitability.

“The cumulative impact of these pressures cannot be underestimated.

Each government-imposed measure adds to an already overwhelming cost burden, stifling growth and driving pubs out of business,” the BBPA letter explains.

The BBPA is urging the government to freeze beer duty beyond February 2025, cut duty rates over time to align with European averages, and maintain the current business rates relief until comprehensive reforms are implemented. Failure to act could result in widespread pub closures and a loss of local jobs, ultimately harming the very communities pubs have long supported.

Frequent Visitors and Younger Consumers Power On Premise Growth Increased footfall and consumer spending in pubs, bars, and restaurants have been observed across the UK and Ireland over the last quarter, as the latest data from CGA by NIQ’s Cost of Living Consumer Pulse research indicates a cautiously optimistic trend.

There has been a slight uplift in visits, with 90% of consumers visiting the On Premise in September. This marks a slight decline of -1pp compared to August, but illustrates strong levels of engagement compared to earlier months in the year.

While inflationary concerns continue to impact the sector, younger and more affluent consumers are driving a notable rise in frequency of visits and spending. 18–34-year-olds are leading this rise, with 45% going out more frequently, compared to a quarter (25%) going out less.

Similarly, there is a 41% increase in outings among the 35-54 age group, despite a third (35%) still cutting back. Additionally, regular customers, who typically visit at least weekly, continue to bolster the market. Of these, 59% have increased their outings to capitalise on the last of the summer months.

Food and drink sales are echoing these visitation trends, as consumers who go out frequently are showing a willingness to spend. The latest CGA RSM Hospitality Business Tracker shows a modest but posi-

tive year-on-year growth, with food and drink sales growth in managed hospitality groups increasing by +1.3% in August compared to the same time last year.

However, this recovery is not without its challenges. While over a third (36%) of consumers predict their spending on eating and drinking out will increase in the coming month, nearly a fifth (19%) are still reducing their spend per visit due to ongoing cost-of-living pressures.

Consumers are increasingly opting for drinks categories that represent better value for money in their On Premise visits, and costs are influencing them to choose Softs (15%) or LADs (10%) and turn away from Spirits (7%), Wine (8%) and Cocktails (8%). While categories like beer often benefit due to the perception of offering more for the money, it’s important to note that consumers tend to associate value more with quality than just price. Spirits brands can still compete effectively by reinforcing their quality through smart promotions, offers, and an emphasis on premium serves and glassware. Understanding how to challenge these value perceptions is key, and demonstrate value, ensuring consumers stay loyal to the brand or category.

Despite the positive trajectory, a third of respondents (33%) are going out less frequently than a year ago, with general savings goals and con-

cerns about inflation being the primary drivers.

Furthermore, 44% of those cutting back expressed cost of living concerns, with half (50%) pointing directly to increasing menu price as a major factor, although 4pp are less concerned versus last month, and 5pp are less concerned versus a year ago.

Overall, the contrast between those increasing their On Premise visits and those cutting back is becoming more defined. While younger, urban, and affluent consumers are helping drive growth; rural populations, older demographics, and those more severely impacted by inflation are holding back, creating a dual speed recovery for the hospitality industry.

Violetta Njunina, client solutions director said: “With the cost-ofliving crisis continuing to impact consumers, suppliers and operators need to stay attuned to demographic variations. The increase in frequency and spending from younger, urban-centric visitors is encouraging. But this segment is only one part of the picture. This is why industry stakeholders need to offer value, consistency, and a strong reason to engage consumers across all demographics. So, it’s crucial to understand and flex with these nuanced behaviours to keep building momentum in the months ahead.”

How Good Are Your Evacuation, Invacuation and Lockdown Procedures?

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CLH News

OCT/NOV 24

By Jerry Smith OBE, Head of Advisory at CHC Global (www.chcglobal.co.uk)

Responsible organisations are now paying more attention to developing their invacuation and lockdown policies and procedures.

SENIOR MANAGEMENT COMMITMENT Senior management commitment is the cornerstone of effective crisis management. The development of comprehensive invacuation and lockdown policies and procedures should be actively supported by senior leaders.

If senior leaders are neither involved in the planning phase, nor in any crisis management rehearsals, there is a risk that when under pressure, they will attempt to devise an approach to managing a crisis from first principles. Vital time can then be lost during an incident as operational teams communicate procedures to senior leaders, perhaps for the first time.

With the hospitality industry facing an array of challenges, the likely introduction of the Terrorism (Protection of Premises) bill, commonly known as Martyn’s Law, could be seen as another burden. But the propensity for street protests and direct action to move into violent disorder and looting is becoming increasingly common. And with terrorism an infrequent, but catastrophically impactful risk, hospitality venues should consider whether their current systems will keep staff and guests safe should a serious incident occur.

While invacuation and lockdowns are not new concepts, terror attacks and riots have resulted in police-led initiatives, such as the UK’s ‘Runhide-tell’. Alongside this, Martyn’s Law will likely require planning, documenting and practicing invacuation and lockdown, where the structure of a building is used as a means of protection and sanctuary in the event of an external hazard.

A CLEAR COMMAND STRUCTURE Best practice for decision making in a crisis hinges on having a clear command and decision-making structure. In the midst of an emergency, swift and decisive action is critical. Communication protocols must be established to ensure that information is disseminated quickly and accurately. Reliable communication channels are essential, as misinformation or delays can exacerbate an already volatile situation. Scenario planning and tabletop exercises are invaluable tools in preparing for a crisis, allowing teams to practice decision-making in a controlled environment, identifying potential weaknesses and areas for improvement before a real crisis occurs.

ASSESSING THE CRISIS LEVEL

To ensure a coherent, efficient response, it is important for executives to understand the agreed approach beforehand and what their role will be in a real crisis scenario, especially when it comes to invacuation or lockdown where they may be less familiar with plans than they are for evacuation.

One of the key factors in governing the level of crisis is the potential consequences. Managing a genuine threat to life scenario is very different from a cyber breach. Situational awareness, individuals’ personal capabilities and other elements will all contribute to the decision-making process. Sensibly, and unlike the United States, the UK government does not suggest people fight.

ENGAGE WITH THE RIGHT PEOPLE

PREPARATION PAYS

Building crisis management capacity requires the inclusion of the right people, such as security and operations managers, human resources, and communications. In smaller organisations, those roles might be concentrated in one or two people and in larger organisations this could stretch across many departments. Regular training and rehearsals are essential to ensure that all staff members are familiar with their roles and responsibilities and that policies and procedures remain up to date.

Additionally, external partnerships with local authorities, emergency services, and specialist consultants can provide valuable insights and support, enhancing the overall effectiveness of crisis management strategies.

Finally, organisations should remember that not every situation can be prepared for or rehearsed, and there will be different risks depending on the situation or context of an individual property. But the act of preparation will ensure the core principles of your response are firmly in place at the time they are most needed.

fundamentals of hospitality both in and out of-venue is vital.

nurture loyalty both in and out-of-venue, is key.

WHEN ASKED WHAT INFORMATION GUESTS WOULD LIKE TO RECEIVE FROM VENUES THE FOLLOWING CAME OUT TOP:

“Customer data can be a valuable tool, enabling operators to analyse consumer trends, optimise offers and send bespoke marketing communications. However, ensuring guests experience a warm welcome, great service and value for money is equally important. Combined, these are powerful ways to increase repeat business, drive revenue and build loyalty.”

By identifying potential risks, rehearsing responses, and ensuring all staff understand their individual roles and responsibilities, your staff and guests will be better protected – and your reputation secured – should a crisis occur.

Research Reveals Precarious Nature Of Customer Loyalty Customer loyalty is fragile, and hospitality is no exception, with new figures from Zonal’s latest GO Technology report in partnership with CGA by NIQ, revealing that 31% of restaurant, pub and bar goers are very or somewhat likely to switch to a competitor.

The survey of more than 5,000 British adults, highlights customers’ likelihood to switch brands and what it takes to earn their loyalty and to keep them coming back. The latest figures also found that while restaurants, pubs, and bars might inspire a slightly stronger sense of loyalty than areas of consumer spending like energy or utilities (35% of consumers are likely to switch suppliers) the likelihood of switching is on a par with users of supermarkets (31%), gyms (32%), and phone networks (32%).

When looking at how switching varies across different age-groups, the findings revealed that loyalty is stronger amongst older consumers, with only 16% of those aged 65+ very or somewhat likely to switch to a competitor, compared to 41% of 25–44-year-olds. Furthermore, parents are significantly more loyal to restaurants, pubs and bars than average, with only 26% of parents likely to switch to a competitor, compared with 37% of non-parents.

To effectively generate loyalty and to prevent customers slipping away to rival venues, understanding what guests want and delivering on the

• Deals and rewards (54%) • New menu items (44%) • Price changes (39%) • Events in the venue (34%) • Changes to opening and closing times (25%) Unsurprisingly, financial savings are also a priority for consumers when it comes to joining a loyalty scheme, with member only prices (49%), collecting points for the purchase (39%) and cashback (37%) the top three loyalty schemes which appeal to consumers.

Commenting on the findings, Tim Chapman, Chief Commercial Officer, Zonal, said: “It’s great to see that support for the hospitality industry is strong, with our research revealing that restaurants, pubs and bars command more loyalty than other areas of consumer spending. That said, operators can’t afford to rest on their laurels – in a cashstrapped market, customer loyalty is precarious. Investing in ways to

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “With many consumers’ spending still under significant pressure, it’s more important than ever to keep guests coming back to venues. But loyalty is more fragile than ever too and securing the allegiance of younger adults—who are not just the guests of today but spenders for many years to come—is particularly difficult. Finding ways to keep people engaged between visits and reward them for their spend when they come through the doors, requires an expert understanding of what different demographics want, and how, when and where they want to get it.

Ultimately, however, loyalty comes down to venues’ delivery. Poor experiences will soon see guests look elsewhere—but consistently great ones will keep coming back again and again.”

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Ministers Must Act to Save Pubs OCT/NOV 24

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Government must give pubs which serve as the “beating hearts” of their communities greater support with tax rebates to preserve the nation’s locals as vital social lifelines, a report from the think-tank Localis has urged.

• examining planning policies to support the night-time economy and preserving the role of local pubs as social, cultural and economic anchors in towns and villages.

The report says that the government must completely overhaul a counterproductive regulatory and tax landscape that threatens the future of the ever-popular British local pub as a vital social and economic anchor for communities across the country.

Localis head of research, Joe Fyans, said: “Across Britain, pubs have consistently played a pivotal role in knitting communities together and promoting social cohesion.

The a report which was produced at the Labour Party Conference in Liverpool entitled ‘Inn-Valuable 2: unlocking the socio-economic potential of our nation’s pubs’, urges the government to launch a taskforce to clear obstacles that endanger the beer and pub sector which cumulatively supports more than one million jobs, generates £34.3bn in GVA to the economy and delivers £11.4bn in tax revenues to the Exchequer annually.

COMBAT LONELINESS According to polling undertaken by YouGov for the report, 72% of people felt the impact of pubs to community life to be positive. When asked if pubs are important in bringing people together, more than four-in-five (81%) of British adults agreed they are, with just 14% feeling that they are not.

Polling carried out for the report showed nearly three quarters (73 percent) of British adults felt that pubs help combat loneliness in their local area. Among pro-community activities supported by local pubs, nearly half (42%) of people were aware of pub events that bring the community together, more than a quarter (27%) knew of local pubs that supported charitable causes and close to one in five, 19%, knew of local pubs that supported vulnerable people in their area.

HEART AND SOUL OF COMMUNITIES

“Pubs are the beating heart of many communities, playing multifaceted roles in local daily life. This is why the decline of pubs is cause for great concern. With each closure, both tangible and intangible voids are left behind.

“The lessons are clear: pubs, in all their forms and across all locations, remain integral to British social cohesion as hubs of activity, community, and social capital. This makes their presence all the more crucial as community safety nets and beacons of light, offering a lifeline hope for many people looking for a real sense of local belonging.”

CUT DUTY Emma McClarkin, chief executive of the British Beer and Pub Association, said: “This research cements what people up and down the country know and believe – that the pub is a home from home, the beating heart of our towns and villages, and offers a warm welcome to people from all walks of life.

“As this research proves, pubs aren’t just about a pint – people know that pubs stave off loneliness, support the vulnerable in their communities, and raise millions for charity.

“While we know that brewers and pubs invest billions into the economy, their huge contribution to our communities and society is priceless and they must be supported”

The research identified from case studies taken pubs across the country some dominant themes on how the sector supports local people and communities, namely by

“Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs and brewers can remain a cherished part of society.”

• combatting isolation • supporting local causes • bringing local business together • keeping prices down so pubs remain accessible social spaces for communities.

“SCARY TIME”

RATE RELIEF

Becky Barnett who runs The Lamb Inn in Swadlincote, which features in the report, said: “We support our local community in a number of ways, including offering free food and drinks to people on Wednesday mornings. People can come into the pub, have a free hot meal, and in winter, sit by our log fire in comfy chairs, no questions asked.

Pollsters also found that among those who’ve ever visited a pub more than half (53%) had met a friend in one, while nearly two-in-five (38%) of people had visited the pub to meet up with family, a quarter (26%) had enjoyed Sunday lunch in one and 11% of the public had attended a pub-held birthday party in that timespan.

In addition, 7% of the public had used pubs for dating purposes and 20% watched a sporting event.

“When times are tough, we want to be a place where people can come for help and local people have been incredibly grateful of us opening our doors at no cost. At the same time, we also face challenges with high energy bills and other rising costs so it’s a scary time for our business as well, we want to continue to provide a non-judgemental warm space for people but we’re facing our own difficulties as well.”

A key recommendation of the report calls for short-term support by extending business rates relief for hospitality and to increasing the window for this to three years in line with the spending review period to give long-term certainty to pub landlords.

LIFELINE IN RURAL AREAS

The report authors also call for a government taskforce to arrest the decline of the Great British pub which would identify policies to ensure long-term sustainability for the sector, including:

“They are a lifeline for many rural areas providing vital local services and activities such as village stores, allotments and community cafes as well as offering a safe space to tackle the major societal issue of loneliness.

• reviewing business rates and excise duty; • providing employment incentives so pubs keep employing younger members of staff;

“Pub is The Hub now estimates 1,000 more pubs and local areas could benefit from services if they can be directly supported in the future to diversify.”

Pub is The Hub chief executive, John Longden, said: “Pubs and publicans are the heroes at the heart of community life that provide essential local services and activities that create social value.

Hospitality and Catering Industries Warned Ahead Of Sexual Harassment Law Changes 8

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be proactive and take reasonable steps to stop harassment before it occurs, placing the focus on prevention.

A recruitment expert has warned businesses across the hospitality and catering sector to be prepared for the introduction of new workplace sexual harassment laws.

“One of the most impactful changes is the reintroduction of protections against third-party harassment. This means employers are responsible if their employees are harassed by customers, clients, or other non-employees. That’s a crucial point for the hospitality and catering sectors, where workers frequently engage with clients and the public.

The alert has come from industry specialist Kasia Krieger, Business Manager at Pineapple Recruitment, ahead of extensions the government is making to the Worker Protection (Amendment of Equality Act 2010) Act 2023.

The changes, which come into effect on 26 October, will place new ownership on employers to prevent sexual harassment in their place of work. Failure to comply will mean that employment tribunals can award an uplift of up to 25% to an employee’s discrimination compensation where it finds there has been a breach of duty.

“Importantly, these more robust laws also introduce the requirement for structured channels for employees to report harassment and holds employers accountable if they fail to ensure a safe working environment. It needs regular reviews of anti-harassment policies and procedures, including proving how line managers are being trained. A culture of openness and support will be key to success in the months ahead.”

Ms Krieger says that the hospitality industry is especially susceptible to sexual harassment, particularly third-party harassment, given the high level of customer interaction, the presence of alcohol, and the informal work atmosphere.

She said “from the 26 October, all employers will have a legal duty to prevent sexual harassment in the workplace. Previously, employers were primarily liable if they failed to act on harassment incidents that have been reported, however the new legislation imposes a duty on employers to

Ms Krieger added that it was now critical that hospitality and catering businesses, along with recruitment firms, screen candidates more rigorously to ensure they meet the anti-harassment standards, provide appropriate training, and ensure that both parties are aware of their legal responsibilities.

CAMRA Seeks Best-Looking Pubs In The Country COMMUNITY LOCAL: reserved for outstanding refur-

The Campaign for Real ale (CAMRA) has relaunched its Pub Design Awards to seek out the most stunning examples of pub architecture, conservation and refurbishment across the UK.

bished street-corner locals.

Andrew Davison, Chair of CAMRA’s Pub Design Awards says: “The UK is full of visually stunning pubs, from grand Victorian gin palaces to warm homely street corner locals, all are beautiful in their own way and deserve to be celebrated.”

Held in conjunction with Historic England, CAMRA’s prestigious Pub Design Awards champion the highest standards of design in the refurbishment and conservation of existing pubs, as well as newly built pubs and conversions to pub use.

“Every year, the judges are blown away by the submissions for the Pub Design Awards and I cannot wait to see what is in store for us this time round.”

Judged by a panel of experts in design and conservation, CAMRA’s Pub Design Awards are an opportunity for owners and communities to showcase the craftmanship that they have poured into their pubs. The awards also encourage heritage enthusiasts and pub lovers alike to visit these inspirational buildings.

THERE ARE FIVE DIFFERENT CATEGORIES AND PUBS CAN BE ENTERED INTO MULTIPLE Historic England Award for Conservation 2024 winner The Vines, Liverpool CATEGORIES: NEW BUILD: evaluates newly built pubs, where the owners have used imagination and flair to create a new, visually impressive venue, whilst recognising the traditional qualities of pub hospitality.

CONVERSION TO PUB USE: rewards outstanding conversions of buildings which were originally built for other uses and have now been transformed into a pub. The judges look for conversions which successfully create the pub ambience in a building not designed as one, but also those which bring out the character of the building that has been converted.

“It is always heartening to witness the sheer effort people will go to protect, refurbish and repair pubs, whether it be bringing back to life a long-lost historical gem, or a local community coming together refurbish their much-loved pub. It is initiatives like these the keep pubs alive for future generations to enjoy.”

“The flair and originality shown in contemporary venues and innovative conversions is of equal value, and a real testament to the determination and workmanship it requires to design a pub from the ground up.”

The Pub Design Awards are open to all UK pubs, and anyone can nominate. Entrants may be asked to provide additional photographs and plans of the building; therefore, the licensee should be aware of and approve the entry.

To enter the awards, work will need to have been completed between 1 July 2023 and 30 June 2024.

HISTORIC ENGLAND CONSERVATION: celebrates work which conserves a pub’s architectural features, enhances the viability of a historic building, whilst restoring and updating the original facilities to give it a viable future.

The competition is free to enter and closes on 17 November. Once submissions have closed, judges will visit and assess the nominated pubs throughout the year, with judging set to be completed by mid-April 2025. An awards ceremony at one of the winning pubs will be aimed to be staged in June 2025.

REFURBISHMENT: awarded to the best renovation of an existing pub building. This can range from a complete gutting and replacement, to enhancing the design of what was originally in the pub. As with the other awards, the judges are looking for originality and imagination in the way the building is treated.

To enter and see examples of previous winners, please visit: https://camra.org.uk/what-we-do/pub-design-awards/

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Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs,

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Over recent years Jasun has continued to expand its Air and Water hygiene division within the hospitality sector. Post lockdown Jasun has found that its multidisciplined approach to air and water hygiene combined with the fact that as a filter manufacturer has allowed it to respond positively to client requests whilst others are struggling to meet deadlines and site requirements.

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bespoke service to smaller operations, and even individual sole proprietor sites.

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New Positive Publicity Hub Showcases Pubs As Community Lifelines OCT/NOV 24

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PubAid, the “voice for UK pubs”, has launched the Positive PUBlicity Hub – a new platform dedicated to celebrating the essential role pubs play as lifelines in their communities. Timed with World Mental Health Day, the hub shines a light on the often-overlooked support pubs provide to millions, from funding grassroots sports to nurturing community well-being. It gives organisations, MPs and the public a close look at the invaluable ways pubs support their communities.

Landlady Carole Davis from The Clifton Arms in Blackburn and PubAid Community Support Hero Winner 2024, said: “Working in partnership with our pub community, we help hundreds of people who just want to come down for a chat. Many deal with mental health issues and know they can talk to someone here. Some are too proud to access central services, so if we can’t help them directly, we’ll point them to someone who can.”

WHY WORLD MENTAL HEALTH DAY?

Carole is among 1,000 publicans nominated for the Community Pub Hero Awards 2024, in partnership with the All-Party Parliamentary Beer Group.

Recent research by Samaritans reveals that pubs are ranked second among the top ten places where Brits feel comfortable opening up. This year, World Mental Health Day highlights the essential services pubs offer beyond just being places to socialise. Pubs are safe spaces for conversation and connection, a vital lifeline for mental health in ways that few other establishments can claim to provide.

Commenting on the launch, Des O’Flanagan, Co-Founder of PubAid, said: “Pubs are the backbone of our communities, yet their impact is too often overlooked. Our goal with the hub is to create the UK’s largest portal for positivity about pubs- serving as an inspiration across the UK and beyond. We want to remind everyone that pubs aren’t just places to go for a drink; they are vital lifelines to the communities they serve.”

A RESOURCE FOR EVERY PUBLICAN The Positive PUBlicity Hub – the home of positive pub stories, offers inspiration and practical ideas for publicans eager to explore or expand their community impact. Featuring real-life stories, the hub showcases pubs’ diverse contributions, from food drives and charity events to local support groups and sports sponsorships. The hub aims to help publicans enrich their community role and see how others are making a difference.

GET INVOLVED Visit the Positive PUBlicity Hub today to explore inspiring stories, gain insights and if you’re a pub, to upload your own stories of support. For those interested in joining the PubAid supporter community, you’ll join over 50 other pub companies, organisations and trade associations in keeping the positive voice for pubs alive.

Pint Ban Proposals Rejected By Drinkers And Publicans The Campaign for Real Ale (CAMRA) is urging the Government to set aside research scapegoating pint measures and pubs, and instead focus on offering proper support for pubs and brewers at the upcoming Budget.

New research, which many publicans refused to participate in, has suggested that banning pint measures and replacing them with twothirds measures would reduce beer consumption.

Instead, CAMRA is calling for Government to introduce a 20% difference between the tax paid on pints in pubs compared to supermarket alcohol to help encourage pubgoing. The campaign group has also asked the Government to stick by their manifesto commitment to reform the unfair Business Rates system in England, and to put money back in

consumers’ pockets with a VAT cut for pubs and social clubs.

CAMRA supports a range of measures being available to the customer in pubs, social clubs and taprooms. This reflects the varied offering at the bar, from a third pint of strong and hefty imperial stout to a whole pint of refreshing and sessionable golden ale, consumer choice is an important part of the overall pub experience.

Commenting on the research published in PLOS Medicine journal, CAMRA Vice-Chair, Ash Corbett-Collins said: “Many beer drinkers and pub goers will find it ironic that this study has been released in the same year as the 200th anniversary of the Weights & Measures Act 1824, which defined a pint in law for the first time.

“The difficulty this study faced in even finding pubs to take part shows that the pint is still an in-demand measure for consumers at the bar. With less than 1% of venues approached for the study agreeing to trial the smaller measure, and none of the 12 pubs who did take part choosing to keep the change, the verdict from publicans is clear.

“While it’s important to highlight the health benefits of moderate drinking, pubs should not be the target of punitive measures that scapegoat them as the issue, when the regulated, community setting of a pub is the home of responsible drinking.

“We hope that the Chancellor will be focussed on positive reforms for the beer and pub sector in the upcoming Budget, including reducing draught beer duty and overhauling the business rates system.”

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Effective Social Media Policy: A Guide for the Hospitality Sector 10

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Article supplied by GOHO, a female-lead agency specialising in Marketing, PR and Events. (www.thisisgoho.com) ENGAGING WITH YOUR AUDIENCE

Before diving into specific tactics, it’s crucial to define your brand voice. Your social media tone should reflect your business’s personality, whether it’s casual and fun or elegant and sophisticated. Consistency in voice helps customers recognise and connect with your brand across various platforms.

Social media isn’t just about sharing your message, it’s about building relationships with your customers. Make it a priority to engage with your followers by responding to comments and messages promptly.

Encourage user-generated content by asking customers to share their experiences, which could also be used as video testimonials. Running contests or giveaways can further increase engagement with your audience and increase reach.

CHOOSING THE RIGHT PLATFORMS Not all social media platforms are necessary, depending on your target audience. Certain platforms may be more effective than others. For example, Instagram and TikTok are visually driven and ideal for showcasing things like food and room tours, while Facebook is better for event promotion. Identify where your audience spends their time and focus your efforts there.

UTILISING ANALYTICS FOR IMPROVEMENT

CREATING ENGAGING CONTENT

In today’s digital age, maintaining a robust social media presence is essential for hospitality businesses. Social media platforms not only allow you to connect with potential customers but also play a significant role in shaping your brand’s reputation.

London-based boutique agency Goho leverages its experience handling digital marketing for various small and medium-sized businesses, coming up with seven key areas to focus on when creating social media policy for the hospitality sector.

ESTABLISHING YOUR BRAND VOICE

Just like food, quality over quantity, always. High-quality photos of your dishes, behind-the-scenes glimpses of your staff, and engaging stories about your restaurant or hotel can capture attention. Use video content, like quick cooking demonstrations to enhance engagement, paired with relevant hashtags to increase visibility and attract new followers.

HANDLING BAD REVIEWS From time to time, you may get a bad review. However, how you respond can make all the difference. Always address negative feedback promptly and professionally. Acknowledge the issue, and try your best to resolve it. Let’s not forget, the customer is always right! This shows potential customers that you care about their experience and are committed to improvement.

Most social media platforms offer analytics tools that provide valuable insights into your audience’s behaviour and engagement levels, such as the Meta Business Suite for Instagram and Facebook. Use this data to refine your strategies - identify which types of posts get the most engagement from your followers, the best times to post, and areas for improvement.

FOLLOWING SOCIAL MEDIA TRENDS Social media is ever-evolving, and staying updated on the latest trends is crucial for success. Consider incorporating funny trending challenges or themes into your posts to grab the attention of a wider audience and foster engagement.

CONCLUSION Effective social media management is an invaluable tool for hospitality businesses looking to enhance their online presence and connect with their audience. With these best practices, your hospitality business can thrive in the competitive world of social media!

10 for 10: Top 10 Shortlist for Tenth KP of the Year Competition Revealed The top 10 KPs for Winterhalter’s KP of the Year 2024 are out, winner and runners up to follow.

The industry leading and celebrated competition Kitchen Porter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shortlist for its 2024 edition, the tenth to be held.

“We’re actually in our eleventh year, having had one year off for Covid,” says Stephen Kinkead, managing director of Winterhalter UK. “Who would have thought a boozy conversation in the back of a taxi with marketing would have produced such a worthwhile competition?”

It’s not just the competition’s recognition that has grown, the number of entries and their standard has risen each year, making the judging process particularly challenging.

“It was tight. Even to get into the top 10 – there was half a point between four entries,” says Stephen. “Through the top 10 into the top 3, it was very narrow. Anyone in the top 10 could have been a worthy winner.”

The judging panel this year consisted of Paul Mattocks, executive chef of Victory Services Club; Matthew Marshall, executive chef, RAC club; Dominic Teague, executive chef of One Aldwych; Simon Young, founder of Simon Young Culinary Solutions, along with Stephen Kinkead. Clare Nicholls, products and supplies reporter for The Caterer, was this year’s chair. Describing the process, she says: “There were some small disagreements along the way but nothing too serious. I think all the judges were on the same page and the final list of the top 10 was pretty much a unanimous verdict and all were worthy of being recognised.”

Those submitting their kitchen porter for consideration had to fill out an entry form, answering carefully curated questions that have been refined as the competition has grown. The sheer volume of entries and the

lengthy, detailed answers they contained demonstrates not only how important kitchen porters are to any catering operation, but how their role is valued nationwide.

“I think it’s super important to realise that KPs are the engine of what we do,” says returning judge Matthew Marshall. “We can’t do without them!”

This was the first time judging for One Aldwych’s executive chef Dominic Teague.

“I was amazed by the number of entries and the variety of different outlets throughout the industry,” he says. “The thing that stood out was that each of these individuals had an absolute passion for their job – and that was also really clear from the nominators and it was wonderful to see.”

The winner of the KP of the Year 2024 will be announced in the coming weeks. Their prize includes the KP of the Year trophy and £1000 in vouchers. Their employer will also receive a piece of Winterhalter kit worth up to £10,000.

Every entry will receive a KP of the Year bespoke Oliver Hardy apron from Winterhalter UK. The two runners up will receive hospitality-related vouchers, too.

More information about the competition and previous winners can be found at www.kpoftheyear.com.

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

Star Pubs Launches Online Darts Tournament To Drive Midweek Sales With the Luke Littler effect broadening the appeal of darts, Star Pubs is running a free online UK-wide darts tournament for its managed operator and leased & tenanted pubs with darts teams.

The competition aims to increase midweek sales in community wet-led locals in advance of the festive season. It will be held on Tuesday nights from October to early December with training evenings in September to familiarise teams with the online technology.

The tournament is designed to meet customer demand for experiences that add value to their pub visit and provide an occasion for spectators and players alike. Different pub teams will play live against each other and licensees will be able to livestream their opponents on screens in their pubs. Spot prizes ranging from bucket hats to a Luke Littler signed T-shirt will add excitement.

The tournament is sponsored by Strongbow. Participating pubs will receive free point-of-sale material and digital assets as well as branded kit, such as darts flights, to professionalise their darts offer. The whole of the winning team will get tickets to the World Darts Championships as well as a visit from a darts pro to their pub.

Says Cathy Olver, Star Pubs Retail Director: “We know from our own estate that darts is an incredibly important income driver for pubs, ranking second only to football for live sports revenue. The demographic for darts enthusiasts is changing in our pubs; more women are playing and watching and, helped by Luke Littler’s success, increasing number of younger people are becoming fans of the sport and getting involved, too. The tournament will enable licensees to boost their sales on quieter nights whilst building their pub’s reputation for darts and getting in on the trend for competitive socialising.”

Hospitality Venues Return to Growth OCT/NOV 24

The number of UK pubs, restaurants, bars and hotels has seen growth, the first time since 2022, indicative of a potential recovery for the hospitality sector despite recent economic challenges.

The Hospitality Market Monitor from CGA by NIQ and AlixPartners reveals a 0.5% increase in the number of licensed premises between March and June 2024, the equivalent to 462 net new openings, or five per day.

It is the first such increase since mid-2022 and only the third since the start of the Covid-19 pandemic in early 2020.

Second-quarter growth was even across the different sectors of hospitality and extended to the independent segment, where numbers increased by 0.5% to end several years of sustained closures caused by severe cost and Covid-related pressures.

The upward trend is in line with other positive indicators from 2024, including solid growth in sales as measured by CGA by NIQ’s Trackers, plus an easing of inflation and household bills. However, longer-term comparisons are weaker, with outlet numbers down by 1% or 969 from June 2023. Britain’s total sites are still 13.8% below the pre-Covid figure of March 2020.

Karl Chessell, CGA by NIQ’s director hospitality operators and food, EMEA, said: “These numbers are a welcome sign of the confidence of business leaders and investors in hospitality. While it’s too early to be sure that hospitality’s downward trend in outlets has bottomed out, alongside solid sales growth over the first half of 2024 these figures indicate the brightest outlook for the sector for some time.”

“Cost pressures mean thousands of businesses remain fragile and millions of consumers’ discretionary spending continues to be tight, and hospitality may never fully return to its pre-Covid size in outlet terms— but it’s clear that it is now back on a much surer path.”

After a rapid expansion of managed chain restaurants in the 2000s and 2010s, there were 6,696 casual dining sites at March 2020—but Covid-19 and high inflation then saw the segment slashed by 24.1% to 5,082 sites by June 2023—a total of 1,611 net closures or just over one per day. The figure has risen by 1.7% in the last 12 months, with an average of three net new sites a week in the first six months of 2024.

Graeme Smith, managing director at AlixPartners, added: “It is pleasing to see that with the easing of pressure around labour shortages, food and drink inflation and high energy prices, the Hospitality Market Monitor’s latest figures show the industry has responded with a return to outlet growth across the sector in the second quarter of this year.”

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includes both competitive socialising venues and bars with a particular theme – with a growth rate of 28.9% over the last 12 months. This has been driven by the continued popularity of experiential leisure and the demand from consumers to elevate their experiences when socialising out of home.”

“The return to outlet growth reflects the stabilisation of the market and paints a more positive picture for businesses and investors alike, with this growth acting as a marker for the recovery of the industry. We expect to see this growth develop as confidence continues to rise in the second half of the year.”

While this uplift suggests a possible recovery in the sector, the total number of outlets is still 1% lower over the past year, following nearly 1,000 net closures.

The number of hospitality businesses entering insolvency rose in the first half of 2024 during a difficult period for the industry.

Some 1,801 accommodation and food service companies, including hotels, restaurants and pubs, closed in the six months to June 2024, up from 1,776 in the same period last year, according to government data.

Offering little hope that the situation may be improving, the number of hospitality insolvencies increased by 13% to 322 between May and June this year.

The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, rose from 204.3 in May to 231.6 in June. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures.

Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “We’ve come a long way from last year’s tough summer when the hospitality sector was feeling the worst effects of higher energy prices and the cost of living crisis, but we’re not out of the woods yet: inflation is struggling to stay down after its fall this year and wage costs remain high.”

Hotel demand in major UK cities was lifted to a certain degree in June by Taylor Swift’s earlier concert dates on these shores. However, a soggy start to the summer is expected to have dampened the boost for the industry overall from sporting events such the Euros, which will appear in figures for July, released next month.

Hospitality operators are hoping that a more development-friendly approach to planning under the new government will help in the longer term, offsetting the potential for higher minimum wages to squeeze margins further. For now, hopes are pinned on October’s Autumn Budget to provide some relief on business rates or VAT.

“Authoritarian” Smoking Ban Will Lead to Pub Closures, Government Warned

“It’s especially encouraging to see such significant growth in the themed bar segment – a segment that

Lighting up outside in pub gardens and on restaurant terraces could be outlawed by the new Labour government, according to reports, creating even more uncertainty for the sector which is already struggling with rising costs and falling footfall.

The new proposals would come on top of existing plans to gradually outlaw smoking year by year. In 2023 the then conservative government set out plans to introduce a new law to stop children who turn 14 that year or younger from ever legally being sold cigarettes in England, in a bid to create the first ‘smokefree generation’.

The proposed new legislation will make it an offence for anyone born on or after 1 January 2009 to be sold tobacco products – effectively raising the smoking age by a year each year until it applies to the whole population. This has the potential to phase out smoking in young people almost completely as early as 2040.

Asked about the report during a visit to Paris, the Prime Minister did not deny the plans. “My starting point on this is to remind everybody that over 80,000 people lose their lives every year because of smoking,” he said.

“That is a preventable death, it’s a huge burden on the NHS and, of course, it is a burden on the taxpayer. So, yes, we are going to take decisions in this space, more details will be revealed, but this is a preventable series of deaths and we’ve got to take action to reduce the burden on the NHS and the taxpayer.”

Measures are presently being considered by ministers according to an article in the Sun Newspaper and are being proposed as part of a toughened-up version of the last government’s Tobacco and Vapes Bill, which was introduced in Parliament but fell once the general election was called.

The King’s Speech at the state opening of Parliament last month promised to reintroduce the legislation to increase progressively the age at which people can buy cigarettes.

Michael Kill CEO NTIA Says: “Following the Government leak which revealed plans to extend the smoking ban to outdoor areas such as beer gardens, spaces outside nightclubs, restaurant terraces and Shisha bars have understandably caused concern across the sector. Although smoking rates have seen a significant decline, many have switched to vaping—a trend that, according to these leaks, may also fall under new regulatory scrutiny.”

“This raises the critical question: Are we on the brink of becoming a nanny state? What is next? While these measures may rightly be driven by public health considerations, they risk dividing opinion and imposing yet another regulatory burden on businesses already facing considerable challenges. At a time when our industry desperately needs the freedom to trade, the last thing we need is further barriers.”

“Although many will not be personally affected by these potential changes, it’s important to recognise that 6.4 million people in the UK still smoke, many of whom enjoy doing so in social settings like beer gardens. These leaked regulations could significantly impact their lifestyle choices and the businesses that serve them.”

“As we consider the implications of these potential restrictions, we must question whether such an approach is truly in the public interest, or whether it risks over-regulation at the cost of personal freedom and business viability.”

Kate Nicholls, Chief Executive of UKHospitality, said: “A ban on smoking in outdoor spaces comes with the prospect of serious economic harm to hospitality venues. You only have to look back to the significant pub closures we saw after the indoor smoking ban to see the potential

impact it could have.”

“This ban would not only affect pubs and nightclubs, but hotels, cafes and restaurants that have all invested significantly in good faith in outdoor spaces and continue to face financial challenges.”

“The government must embark on a full and detailed conversation with affected parties on the impact of such a ban before any legislation is laid. It must also assess whether such a ban would achieve its aims of meaningfully reducing smoking or simply relocate smoking elsewhere, such as in the home.”

Steve Alton, BII CEO commented: “Since the smoking ban in 2007, our members have made significant adaptations to their venues, to accommodate all of their customers. These changes included huge investments in outdoor spaces and diversifying their offer to be able to welcome everyone to their pubs. The significant effects from the pandemic in 2020 are still being seen today including heavy increases in food, drink, labour and energy, but pubs have time and time again adapted in order to thrive.

“Any further disruption to their businesses would be incredibly damaging, particularly for our small, drinks led, community pubs, who provide essential connection in villages, towns and high streets across the UK. They have already weathered so much and with only 1 in 4 making a clear profit currently, the impact of increased regulation and restrictions on their ability to survive and thrive could be devastating.

“Our pubs need support, investment and a fair and level playing field to be able to remain at the heart of their communities. Without them, their essential role across the UK is at risk.”

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Long Term Reforms Without Support Will Decimate The Sector In Early 2025 NTIA Says The Night Time Industries Association (NTIA) has submitted a letter of urgent appeal to the Chancellor, outlining a series of critical measures designed to support the UK’s night-time economy and broader business landscape. With inflation, energy costs, and business rates putting immense strain on businesses—particularly small and medium-sized enterprises (SMEs) and independent operators—the NTIA is calling for immediate action to prevent widespread closures and further damage to this vital sector.

Michael Kill, CEO of the NTIA and Vice President of the International Nightlife Association, warns: “We are at a critical juncture for the UK’s night-time economy and independent businesses. The impact of inflation, rising energy costs, and business rates is crushing operators, many of whom are facing the very real prospect of closure in the coming months. Independent venues and cultural businesses are the lifeblood of our cities and communities, but without urgent government intervention, we risk losing them forever.”

“The Chancellor must act now to extend business rates relief, freeze alcohol duty, support independent cultural businesses and address energy costs, or we will see a mass exodus of businesses by early 2025. The reality is that the old financial models are gone, and with the current trading conditions, many businesses are struggling to adapt. We can’t afford to wait for long-term reform while businesses disappear—we need action now to stabilise the sector and protect the future of our industry.”

The night-time economy is not just an entertainment sector; it is a key pillar of the UK’s economy, social well-being, and cultural identity. From independent music venues and restaurants to pubs and nightclubs, these businesses provide jobs for millions and act as crucial hubs for communities. However, NTIA data shows that nearly half of night-time businesses now report that their operating models are unsustainable. Rising operational costs, reduced consumer spending, and diminished govern-

ment support are pushing these businesses to the edge.

Sacha Lord, Chair of the NTIA and Greater Manchester Night-Time Economy Advisor, reinforces this urgency: “The past few months have highlighted just how vital the hospitality and nightlife industries are, not only to the UK economy but to the cultural fabric of the nation. This sector brings people together, fosters community, supports and encourages investment in local areas, and provides jobs to all ages and in both rural and urban areas.”

“Pubs and bars become community hubs after an England match, grassroots music venues nurture bands that can bring an entire nation to a standstill, and independent restaurants earn the country global acclaim.

The UK has long been a trailblazer in nightlife innovation—London, Manchester, Edinburgh and other cities have served as blueprints and influenced policies in city planning worldwide for decades—but we are now in danger of being overlooked on this global stage.”

NTIA is calling on the Chancellor and the government to take the following critical actions:

EXTENSION OF BUSINESS RATES RELIEF The NTIA is urgently requesting an extension of the business rates relief scheme beyond 31st March 2025 to help stabilise businesses amid rising costs. It proposes a phased reduction in rates after the extension, allowing businesses to adjust gradually while managing increasing operational expenses, including the full impact of the NLW.

SUPPORT FOR SMES AND CULTURAL BUSINESSES A key issue for the NTIA is the impact on non-bricks-and-mortar businesses, especially in the cultural and creative sectors. With 70% of the night-time economy being independently owned, the NTIA has called on the Chancellor for a short-term VAT reduction. The decline in independent venues and cultural events threatens innovators, fuels gentrification, and alters UK high streets

FREEZE ON ALCOHOL DUTY TO PROTECT THE HOSPITALITY SECTOR The NTIA urges the Chancellor to freeze on alcohol duty to ease the financial strain on the sector. Inflation is reducing consumer spending and raising costs, with over 50% of consumers highlighting that the price

of drinks being a key reason not to go out as frequently, any shift or potential increase in pricing will threaten business viability. Stabilising alcohol duty will help prevent price hikes, maintain customer footfall, and support venue survival.

ENERGY COST CRISIS: AN IMMEDIATE AND LONG-TERM THREAT The NTIA has raised urgent concerns about rising energy prices, set to increase again in October. The energy regulator warns that high prices are the new normal. Many businesses, especially in the night-time economy, had hoped for economic change, but with rising costs, they must now adapt to a new trading landscape.

Businesses are struggling to cope with rising costs, the smoking ban, and changes to employment rights. Without immediate relief, many may fail, especially during slow trading periods. The NTIA warns that without urgent action on energy costs and sector stability, many operators might not survive beyond the golden quarter of 2024, risking mass closures in early 2025.

LONG-TERM REFORM IS VITAL—BUT TIME IS RUNNING OUT While the NTIA acknowledges the importance of long-term reforms to business rates, VAT and the planning system, it warns that the slow pace of reform will not come quickly enough for many businesses.

Over the past four years, more than 23,000 businesses in the nighttime economy have closed, with 6,000 shuttering their doors in the past year alone. Independent SMEs, which have borne the brunt of these closures, are contracting at an alarming rate, down 13% compared to a 3% reduction among larger, corporate-managed entities.

Without swift and targeted support, the night-time economy—one of the UK’s most innovative and globally recognised sectors—will continue to deteriorate. These businesses not only create jobs and drive local economies but also play a pivotal role in maintaining the UK’s cultural leadership on the world stage.

We urge the Chancellor to act now and take the necessary steps in the Autumn Budget to safeguard the future of the night-time economy.

The window for action is closing fast, and without these measures, we will lose a vital part of our communities, our culture, and our economy.

Inception Group To Launch Cahoots Postal Office In Borough ing of its Ticket Hall Boozer in Soho in June.

London bar operator, Inception Group, will launch the sequel to its lost tube station-themed bar, Cahoots Soho, this time creating a 1940s post office in Borough.

Charlie Gilkes, co-founder of Inception Group, said: “After the enormous success of the original Cahoots in Soho, which imagined the scoundrels had occupied a 1940s underground tube station and ticket hall we are very excited to be expanding the network.

Cahoots Postal Office, which launches October 11th, finds its home in an old railway arch within the Borough Yards development, on the edge of Borough Market.

“Borough market feels like the perfect location for our second opening and we are very excited to be exploring another great British institution; the post office, and have created our most immersive venue to date.”

Modelled on a vintage post office, the new opening aims to transport guests back to 1946, where The Cahoots Scoundrels have commandeered the mail depot. It’s the second in the Cahoots portfolio, following the open-

Ambiente Designer 2025 Fabian Freytag Sets New Standards in Hospitality with 'The Lounge – Shades of Space' repositioning its offering for industrial consumers: With an eye to the future, Ambiente is expanding the portfolio for furnishing and fitting out commercial properties. This applies both to the hospitality sector and to properties outside the hospitality industry, such as international real estate projects or workspaces. From next year, anyone furnishing and equipping hospitality properties will find a comprehensive range of products under the “Hospitality” banner:

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

In addition to the range for the hospitality industry in Hall 11.0, previously known as HoReCa, the Special Interest Hospitality also includes suppliers from other Dining halls with their own product lines for the hospitality industry as well as exhibitors from the Living area of Ambiente such as Interiors & Decoration in Hall 3.0 and Interior Design in Hall 3.1. Exhibitors from the Office Design & Solutions range at Ambiente Working in Hall 3.1 will now complement the comprehensive range for the hospitality industry.

“Roaming, restaurants, rooms – that's where I get my inspiration from,” explains Fabian Freytag. “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today.” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a “gentle radical”, creates interiors for fans of the new, for advocates of the unseen and for lovers of bold decisions. He integrates artificial intelligence (AI) into the creative process. With his design for The Lounge, Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business sectors maximum inspiration for their business.

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

With Ambiente 2025, the world's leading international trade fair for consumer goods is

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

As a result, commercial buyers will be directed even more specifically to companies with expertise in equipping hotels, restaurants, caterers, cruise ships, etc. with dining or interior ranges and product lines for the hospitality industry. Similarly, furnishers and fitters of real estate outside the hospitality industry will find a comprehensive range of products and services under the Special Interest Contract Business. Exhibitors from both programs will be summarized in a separate printed guide, which will be available at the event, and will be labelled accordingly at the stand and in the online exhibitor search.

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OCT/NOV 24

CLH News

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These Restaurants Ban You For Posting Your Food on Instagram Article supplied by Truely eSIM (https://truely.com/) Working its way into marketing strategies overall, the pervasive influence of Instagram has gotten into every nook and cranny, particularly that of the restaurant industry.

The three-Michelin-starred restaurant has banned Instagramming on the premises on grounds that the place should be intimate to give a dining experience. In a statement released, reasons have been cited as to let the diners be in focus at the food and the restaurant environment—just leave your phones behind.

With the current profligate user base of 2.4 billion people across the globe, Instagram has entered into the arena of the major social platforms. This offers an enormous audience for a restaurant to showcase and promote their foods.

2. Grenouillere Restaurant - La Madelaine-sous-Montreuil, France

In addition, statistics show that 69 percent of the people within this category are more likely to take a photo of their food and post it on their social media, which innovative restaurant owners have been able to integrate.

Grenouillere has gone so far as to ban cell phones from its vicinity and not even in its lounge area to keep the unique dining environment unique. It was very important that the food and the act of eating be something, you know, you cherish and that's it.

According to Nathan Mercer, an expert in connectivity solutions at Truely eSIM, "Instagram has completely changed the way that restaurants connect with their patrons. The visual appeal and sheer scale of reach brought about by Instagram make the platform an indispensable tool of modern marketing."

3. Take Dae - New York, USA

HOW INSTAGRAM DRIVES RESTAURANT GROWTH Being far more visual, Instagram represents the perfect platform for presenting culinary delights so that every shown dish could become viral. Here is how it works.

1. Visual Marketing: Mercer explains that "38 percent of Instagram users actively seek out food content," citing data on Menu Tiger. Meaning, restaurants have an opportunity for audiences through high-quality pictures of dishes.

"A well-timed post can attract diners from miles away, turning a simple dish into an overnight sensation," according to Mercer.

2. Customer Interaction Instagram does more than just post photos—it does real-time interactions with the patrons through comments, likes, and shares, thereby building a community around the restaurant's brand.

"Engaging with customers on social media creates a loyal following that feels personally connected to the restaurant," says the Truely eSIM connectivity solutions expert.

3. Influencer Partnerships Pairing with any food blogger and influencer increases a restaurant's reach within no time as they reach an influencer's follower base as well.

Mercer asserts, "Influencers bring credibility and a ready-made audience, making them invaluable partners in digital marketing."

CASE STUDIES: RESTAURANTS THAT SAY, ‘NO MORE PICTURES’ Not everything on the photo-taking front has been "sparkles and rainbows," though. Some top-of-the-line establishments have even prohibited taking photos altogether as they think it's interfering with the dining experience. Leading the pack: 1. The Waterside Inn - Berkshire, England

Take Dae in New York maintains a no-photos policy for influencers, meant to prevent disturbances. The idea is to ensure a peaceful, uninterrupted dinner for all guests.

4. Carthage Must Be Destroyed - New York, USA This restaurant takes after the other New York spot and has also decided to ban cellphones, for the reason of making a "purer and fuller" experience according to the owners.

THE DEBATE: PROS AND CONS The whole debate over an outrageous photo ban and Instagram interaction restriction inside the restaurants is right here. Here's the view from both sides:

PROS • Improves the dining experience in terms of focusing on the food and personal interaction.

• Ensures that exclusivity and specialty can be attached to the dining experience so that it becomes well-remembered.

• Lessens distractions, hence, allowing one to focus on their meal as well as their company.

CONS • Loses out on free marketing and word-of-mouth promotion.

• Could be perceived as somewhat stifling and out of step with digital culture, and it is likely to alienate younger users.

• Hampers true customer engagement and spontaneous customer advocacy.

Commenting on this, Mercer adds, "Even though Instagram has huge marketing firepower, it is important for restaurants to keep the very essence of why people eat out—to savor good food in a distinctive environment that enhances the overall experience."

REFLECTING ON THE ROLE OF INSTAGRAM IN MODERN DINING While, at the same time, dining is taking on an increasingly digital center, the distinction between maintaining the old-world etiquette of dining and using modern techniques of marketing to a restaurant becomes one of a small, if not infinitesimally fine, line.

Eventually, it is the brand values that a restaurant holds and the dining culture that is being fostered which can best decide the appropriateness of using Instagram to market. This digital dilemma is further fuelled by culinary circles, proving that for even the best of chefs and marketers, the perfect recipe remains elusive when it comes to eating.

Swifties Drive Unseasonal Boost In Hotel Occupancy, Rates and Profits

The UK hotel industry enjoyed a good end to the summer with occupancy and average daily room rates up when compared to August last year, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels increase from 78.9% to 81.3% in August year-on-year, albeit still behind pre-pandemic levels of 83.3%.

London occupancy reached 84.5%, up on 79.9% last year showing a 5% annual increase.

Average daily rates (ADR) of occupied rooms were up in the UK and London when compared to August 2023, at £153.71 and £221.09. As a result, gross operating profits (GOP) of UK hotels were also up from 35.1% to 36.8% year-on-year, and from 37.7% to 40.6% in London, which is 2% and 3% respectively when compared to the same period last year.

Chris Tate, head of hotels and accommodation at RSM UK, said: “It’s promising to see the hotel industry enjoying a strong end to the summer with occupancy, room rates and profits all up on last year.

“The welcome boost was helped by a jump in visitor volumes with London Heathrow and Manchester Airport both announcing a 5.5% and 6.6% increase in passengers; and it’s no coincidence that Taylor Swift’s Eras Tour landed back on UK soil in August to boost demand.

“For hotels looking to expand or upgrade existing properties, the appetite for investment is there. Hotel deals are dominating M&A activity in the travel sector highlighting real momentum and an opportunity for growth across the industry.”

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Reducing Duty on Draught Beer Could Create Over 8,000 New Jobs 16

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Reducing the tax paid on draught beer which is destined for the pub could create more than 8,000 extra jobs and result in a £265 million boost to the national economy, according to new research by the Centre for Economics and Business Research (Cebr).

Pubs and breweries are amongst the most heavily taxed business sectors in the UK, generating over £15 billion of tax revenues for the Exchequer each year. UK has the second-highest beer duty compared to EU member states; and for context, British drinkers paid the highest beer duty [£180 million] of any EU country represented at the European football championships which took place during the summer.

The Cebr research revealed that setting the Draught Relief at 50% in the Autumn Budget could lead to a whopping 76 million extra pints being sold in pubs with £152 million in additional taxation going to the Treasury.

A more modest increase to 20% from its current 9.2% rate could still see an extra 2,251 jobs, 20 million more pints sold and £70 million for the economy with an increased contribution of £39 million to the Treasury with many of the costs being offset through additional sales and increases to other taxes.

The new research, commissioned by the Society of Independent Brewers and Associates (SIBA), the Campaign for Real Ale (CAMRA) and the British Institute of Innkeeping (BII), demonstrates the benefits to independent breweries, community pubs, consumers and the economy from expanding the Draught Relief.

Introduced last year, Draught Relief allows the Chancellor to finetune alcohol duty decisions to support the UK’s community pubs and brewing sector. It means that beer which is packaged into large containers such as kegs and casks and mostly sold across the bar in community pubs benefits from a lower rate of beer duty.

Currently alcohol duty is due to increase by RPI in February 2025 unless the Chancellor makes an announcement in the Autumn Budget in October. This comes at a time when fifty pubs a month have shut in the first half of the year and around 70 breweries have closed for good so far in 2024.

“Pubs and breweries make a huge contribution to our local communities but pay way more than their fair share of tax”, said Andy Slee, SIBA Chief Executive.

nesses, foundational in their local economies and at the heart of their communities.”

Last month the British Beer & Pub Association (BBPA) called for greater support as research revealed that the beer and pub sector supports 1,040,000 jobs but urgently needs the upcoming Budget to help it so it can keep people in work, the trade body has warned.

Figures from 2024 Oxford Economics research, commissioned by the BBPA, shows that this an increase of more than 100,000 prior to Covid, up from 936,000.

These figures demonstrate that people around the country depend upon the industry to keep them in work and put money in their pockets, the British Beer and Pub Association (BBPA) said.

But despite this, pubs make an average of just 12p on every pint of beer once taxes and costs have been deducted.

Now the BBPA is calling for a reduction in soaring costs of doing business. It says the industry needs the Budget to help it continue to invest in business and people and remain a home away from home in communities across the country.

Emma McClarkin, CEO of the BBPA, said: “Our brewers and pubs are helping people around the country earn money, gain skills and experience, and support both the local and national economy.

“From those pulling pints to the farmers growing the hops, so many rely on our treasured beer and pub sector for their livelihoods and careers.

“But for the job market to flourish – and for us to keep supporting those jobs - it’s vital our sector is given the support it needs to continue.

“We are urging the Government protect the Great British brewing and pub sector - the beating heart of our communities - to ensure it can remain a driving force for growth, jobs, investment and social value whilst keeping the price of a pint affordable for all.”

“This is the Chancellor’s opportunity in the Autumn Budget to use decisions around alcohol duty to provide targeted support to our pubs and independent breweries by increasing the Draught Relief to 20% or more."

The BBPA has called on the Government to use the Budget to cut beer duty, reform business rates, and pledge to keep the 75% business rates relief so that pubs and brewers can keep people in work and support more jobs.

“The Draught Relief is a new tool in the Chancellor’s toolkit that enables the Government to favour our pubs and breweries in the tax system which provide so much benefit to our local towns and cities,” commented Tom Stainer, CAMRA Chief Executive.

A 5% cut in beer duty in the upcoming Budget would result in up to 12,000 additional jobs, mainly in pubs. This is due to the dynamic effects of increased prices at the bar reducing demand from consumers, who are sensitive to costs rising.

“Brewers and pubs are still recovering from the impacts of the pandemic and trading remains tough so increasing the Draught Relief to 20% would be a real boost for the sector."

A decreased demand for drinks in pubs leads to closures and job losses so keeping the price of a pint affordable will allow the sector to thrive and employ even more people.

“Boosting the Draught Relief would reduce the tax burden on thousands of pubs in every community and help to safeguard their futures”, said Steve Alton, BII Chief Executive.

The industry is facing multiple burdens and restrictions in the form of proposed eyewatering packaging taxes and a potential beer garden smoking ban.

“Our pubs are essential local businesses foundational in their local economies and at the heart of their communities.”

The industry is one for the most heavily taxed business sectors per pound of turnover in the UK with tax making up 40% of UK brewing turnover and £1 in every £3 spent in pubs.

Steve Alton, chief executive of the BII, said: “Boosting the draught relief would reduce the tax burden on thousands of pubs in every community and help to safeguard their futures. Our pubs are essential local busi-

The BBPA warns any additional price increases, on top of the inflationary pressures of the last few years, would tip many beer and pub businesses over the edge.

UK Government 'Must Introduce Mandatory Display Of Food Hygiene Ratings' The Chartered Institute of Environmental Health (CIEH) is calling for mandatory display of food hygiene ratings following a BBC investigation into businesses displaying inaccurate food hygiene ratings.

For several years, CIEH has repeatedly called for the introduction of a statutory food hygiene rating scheme in England, referencing its impact on driving up food hygiene standards and increasing compliance with food hygiene laws.

Despite being mandatory in Wales and Northern Ireland, England is currently missing this clear opportunity to secure consumer confidence and further protect public health.

One of the consequences of the currently voluntary scheme is that in England, 69% of businesses display a food hygiene rating sticker, compared to 91% in Northern Ireland and 92% of businesses in Wales.

The Food Hygiene Rating (Wales) 2013 Act and the Food Hygiene Rating Act 2016 (Northern Ireland) makes it an offence to display an incorrect rating and gives local authorities the power to take action

against businesses if they fail to provide the correct rating information when asked by a customer.

The BBC investigation rightly raises questions regarding the effectiveness of England’s current system. Supported by the expertise of CIEH Food Advisory Panel member and food safety lawyer, Jon Payne, the investigation revealed that it is clear that this issue is not isolated.

Chris Elliott OBE, Professor of Food Safety at Queen’s University Belfast and Vice President at CIEH, said: “Everyone deserves to feel confident that the food they and their families consume is safe.

Food Hygiene Rating Schemes provide consumers with information about the hygiene standards at food establishments, enabling them to make informed choices about where they eat and purchase food.

With more than four in fives businesses in England supporting the introduction of mandatory display of FHRS, there is no need for further deliberation. The new Government must act now to introduce this long-awaited ask and align the UK’s statutory food hygiene standards.”

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WHY CHOOSE OLLECO Olleco’s commercial food waste collection service could help you reduce the costs of your food waste and reduce the cost to the planet. Olleco collect food waste from everyone, from major national restaurant chains to local chip shops, and call centres to golf clubs. If your business generates food waste, Olleco want to collect it from you for recycling. Once collected, all the food waste is processed through anaerobic digestion facilities, producing renewable energy as well as organic fertiliser.

WHY SEPARATE YOUR FOOD WASTE? It will be a legal requirement across England as of April 2024 By seeing what food you are wasting you can adapt your menu, reducing waste and saving money Your food waste can help power local communities by being recycled at an anaerobic digestion plant It can cost less than one fifth of the cost to take separated food waste to an anaerobic digestion (AD) plant compared to landfill Food waste in landfill causes greenhouse gas emissions, do your bit to help fight the climate emergency Visit www.olleco.co.uk or see the advert on the facing page.

Licensed Premises Urged To Act Now On Anti-Terrorism Measures 18

CLH News

OCT/NOV 24

THE owners of licensed premises in the UK are being urged to act swiftly to increase security and anti-terrorism measures as the new ‘Martyn’s Law’ edges closer to being introduced.

The Terrorism (Protection of Premises) Bill, requiring public venues to introduce measures to improve safety and protection, was recently brought forward to Parliament, and is currently undergoing Parliamentary scrutiny.

The bill, known as Martyn’s Law, emerged in the aftermath of the 2017 Manchester Arena attack, when 29-year-old Martyn Hett was one of 22 people killed. His mother, Figen Murray, has tirelessly campaigned for the changes.

In September, a new government ‘fact sheet’ was put in place, meaning many licensed premises now need act swiftly to aid preparations.

Melissa Haskell, licensing expert and director at Knights, the UK’s largest regional legal services business, said:“These new requirements will affect a range of businesses in the food and drink, entertainment, retail and sporting industries and beyond.

“They must have public protection procedures in place for when the legislation comes in. Now it has been introduced to Parliament, preparations must step up. The process can often be really swift and we know that many businesses are worrying about getting the right plan in place in time.

Based on their capacity, venues will need to meet different requirements. Premises with a capacity of between 200 and 799 will be classed as a ‘standard tier’ and be required to notify a regulator and have in place public protection procedures to reduce the risk of physical harm in the event of an attack. These will include locking doors, closing shut-

ters and identifying safe routes.

Those with a higher capacity of 800 and more will be in an ‘enhanced tier’ which requires them to take ‘reasonably practicable’ measures to reduce the risk of a terrorist attack occurring or physical harm being caused. Measures include hiring security staff or increasing CCTV. “As well as licensed premises, the 200-plus capacity could include charities, health and education organisations, sporting grounds and visitor attractions through to hospitals and even supermarkets,” said Melissa.

“But the tiered approach can help to narrow down what actions a business needs to take and the support they need to enact those defence mechanisms.

“We have been discussing with clients the need to prepare security plans and develop best practice. They can consider terrorism risk management guides that are already in circulation, identify a responsible person to oversee the implementation of the requirements, and potentially understand the different levels of UK terrorism threats.

“They need to update staff training so that they can respond to not only an attack but the threat of one – and the likely methods they would need to escalate their response, such as an evacuation. Larger venues might need to run realistic scenarios of what a threat looks like.”

Melissa believes businesses could designate a person or team with ‘Martyn’s Law’ responsibilities, just as they might have a trained first aider or fire safety warden.

However, she asked: “Would they always have to be on site during operating hours or be contactable? Hospitality can also have a high turnover of staff, especially seasonally – do they have to train everyone?

“There’s obviously a cost element, especially to our big arena and

shopping mall clients who have the larger capacity. And there is a big responsibility on a designated person or team, although having some kind of qualification or certificate could be beneficial for them and prove attractive to employers.”

Melissa added: “Risk assessments will be very important and it is also crucial for businesses to understand the liability that they will be accepting – and to ensure they are properly insured against the risk.

“All businesses will face some level of change. We are urging people to have everything in place as soon as possible and to have their finances prepared as it will be implemented very soon, once the Parliamentary scrutiny process has concluded.

“It would also be good practice for premises that fall outside the scope of the legislation – with a capacity under 200 – to take voluntary steps in training their staff.”

A final refinement to September’s bill was confirmation that the Security Industry Authority (SIA) will act as the regulatory body overseeing the law, a point which Melissa believes could lead to confusion around culpability if there is a breach of security.

“The SIA holds considerable experience in helping increase public safety measures, however its yet to be determined how exactly this process will unfold, and exactly who is accountable,” she said. “Businesses or venue operators might hire an SIA agency, but what happens in the event of an incident, and there are subsequent legal proceedings involved? Is the premises licence holder/landlord at fault, or the SIA agency?

“These are the clarifications we expect to be evaluated over the coming months as the scrutiny process concludes, and we have much more robust and secure anti-terrorism measures for public venues in the UK.”

Wetherspoon Sales Increase 5.7% As Revenue Tops £2bn

Pub group JD Wetherspoon has revealed that strong customer demand helped boost revenues. Total sales in FY24 were £2,036 million, an increase of 5.7%, compared to FY23.

The company revealed that pre-tax profits jumped by 73.5% to £73.9 million for the year to July 28, compared with the previous year.

Tim Martin, the chairman of JD Wetherspoon, said: “Sales continue to improve. In the last nine weeks, to September 29 2024, like-for-like sales increased by 4.9%. The company currently anticipates a reasonable outcome for the current financial year, subject to our future sales performance.”

The companies trading summary revealed that: • LFL sales were stronger than total sales due to a small number of pub disposals and lease terminations.

• Operating profit, before separately disclosed items, was £139.5 million (2023: £107.1 million).

• The operating margin before separately disclosed items, was 6.9% (2023: 5.6%).

• Profit, before tax and separately disclosed items, was £73.9 million (2023: £42.6 million).

• In the period, the company sold eighteen pubs and terminated the lease of an additional nine pubs.

• This gave rise to a • cash inflow of £8.9 million.

• There was an exceptional loss on disposal of approximately £13.4 million, recognised in the income statement, relating to these pubs.

The company also highlighted in its preliminary statement the disparity between VAT in pubs and supermarkets, saying: “As we have previously stated, the government would generate more revenue and jobs if it were to create tax equality among supermarkets, pubs and restaurants.”

“Supermarkets pay virtually no VAT in respect of food sales, whereas pubs pay 20%. This has enabled supermarkets to subsidise the price of alcoholic drinks, widening the price gap, to the detriment of pubs and restaurants.”

“Pubs also pay around 20 pence a pint in business rates, whereas supermarkets pay only about 2 pence, creating further inequality. Pubs have lost 50% of their beer sales to supermarkets in the last 35 or so years. It makes no sense for supermarkets to be treated more leniently than pubs, since pubs generate far more jobs per pint or meal than do supermarkets, as well as far higher levels of tax.”

“Pubs also make an important contribution to the social life of many communities and have better visibility and control of those who consume alcoholic drinks.”

“Tax equality is particularly important for residents of less affluent areas, since the tax differential is more important there – people can less afford to pay the difference in prices between the on and off trade.”

“As a result, in these less affluent areas, there are often fewer pubs, coffee shops and restaurants, with less employment and increased highstreet dereliction. Tax equality would also be in line with the principle of fairness – the same taxes should apply to businesses which sell the same products.”

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

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

Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional. This amounts to approximately 1,352 out-of-service chargers, a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have.

The transition to EVs is accelerating, and with it comes the need for reliable, user-friendly charging infrastructure. This is particularly true in the hospitality industry, where the quality of the guest experience can be significantly influenced by the availability and reliability of EV charging facilities.

Many hospitality venues are grappling with outdated and inadequate EV charging infrastructure. This not only impacts the guest experience but can also lead to negative customer reviews, hidden energy costs, and operational headaches. Upgrading to modern, efficient charging solutions can alleviate these issues and enhance the overall guest experience.

The importance of destination charging in the hospitality industry cannot be overstated. Whether it’s the first or last interaction (or often both) a guest has with your property, the EV charging experience should be seamless and stress-free. This requires a deep understanding of the demands and challenges within the hospitality and leisure sectors, as well as the needs of EV drivers.

The choice of charging technology is also crucial. The best solutions offer safety, reliability, and the convenience of contactless debit/credit card payment options. They are designed to meet the demands of a busy hospitality venue and provide a high uptime to ensure stations are available when guests need them. This includes ongoing maintenance, repairs, upgrades, and replacements at no additional cost to the host venue.

In conclusion, it is imperative for destination venues to consider every facet of the guest experience, with particular emphasis on EV charging infrastructure. Having the right equipment and a reliable operator by your side can significantly enhance the guest experience. As the EV market continues to grow, those venues that prioritize high-quality EV charging infrastructure will be best positioned to meet the evolving needs of their guests.

For further information from the experts, please call 0207 459 4040, email sales@rawcharging.com or visit www.rawcharging.com

20

CLH News

OCT/NOV 24

Improved Hygiene Improves Accessibility for Everyone Ensuring a comfortable, clean environment is crucial, as poor hygiene and inaccessible washrooms can leave guests feeling uncomfortable, ruining the overall catering experience.

Tork first announced its aim to improve inclusive hygiene in public washrooms at the Reuters Responsible Business USA 2024 event in New York City. Amie Kromis, DEI Director for Essity North America, joined leaders from around the world to explore how organisations can improve the environmental and societal sustainability of their operations and solutions. At the event, printed Tork paper towels featured handwritten notes from individuals who face barriers to hand hygiene.

Installed in the washrooms, these towels were part of the Tork brand’s effort to spotlight real experiences and educate leaders at the place where barriers occur.

New research from Tork, an Essity brand and global leader in professional hygiene, shows that nearly half of respondents, 44 per cent*, feel anxious about using public washroom facilities. To combat this, Tork has announced its commitment to advancing inclusive hygiene in public washrooms and aims to explore how hygiene in public washrooms, often the busiest rooms in a catering facility, can be improved. This also includes helping to make them more comfortable for both users and cleaning staff, regardless of health conditions, abilities, neuro-diversities, general hygiene concerns or stage of life.

Comfortable access to public washrooms isn’t just about convenience, it’s a public health need. Washrooms are the busiest room in a facility and Tork’s research reaffirms that washrooms often aren’t equipped to accommodate the constantly changing capabilities of the population at large. This influences an individual’s ability to participate in social gatherings and work, their inclination to buy food or drink or dine at a restaurant and even what routes they choose to travel. Alongside experts and stakeholders, we aim to explore and solve the ways that hygiene in washrooms can be more comfortable for the majority of users.

In the run up to Christmas, it is important washrooms are accessible to all. According to the 2024 Tork Insight Survey, 38 percent of people

avoid eating and drinking to limit their use of public washrooms and 73 per cent say a bad washroom experience in a restaurant will impact their willingness to return. It’s therefore vital that during the Christmas period, where restaurants and bars will have new customers trying their facilities for the first time, guests are made to feel comfortable to encourage repeat visits for years to come.

WORKING WITH THE INDUSTRY TO IMPROVE HYGIENE STANDARDS

This summer, Tork and the Global Handwashing Partnership hosted an inclusive hygiene-focused roundtable in Washington, D.C. By convening experts and facilitating discussion, the event aimed to elevate the conversation around inclusive hygiene in public washrooms and identify areas for change. Experts and leading voices representing public and private organisations met to review the new data, share expertise and work toward a greater understanding of the issues.

To learn more about barriers to inclusive hygiene, and practical steps for businesses to take, and to join Tork on the journey to help businesses provide more inclusive hygiene in their washrooms, please visit: tork.co.uk/inclusivehygiene 1 Data from the 2024 Tork Insights Survey of 6,000 individuals 18-65+ and 900 respondents representing businesses in the United States, Mexico, UK, Germany and France

Soft Drinks Surge As Gen Z Drives Moderation Revolution going out weekly, (over-indexing by +17pp versus the average for all GB consumers).

The On Premise is witnessing a marked decrease in alcohol consumption across the globe. This shift is also evident in the UK, with a 23pp net decrease, resulting in a growing appetite for exciting soft drink options. CGA by NIQ’s leading OPUS data highlights the potential for drinks brands and venue operators to capitalise on this emerging trend, especially among the younger consumers at its forefront.

Despite the growing preference for non-alcoholic drinks, the total soft drinks sales performance has remained flat. Although certain segments are showing promise, with a +8% year-on-year (YOY) value increase in bars and bar restaurants and a +2.7% YOY value growth in hotels.

Among the legal drinking age (LDA) to 24-year-old demographic almost a third (30%) report drinking less than they did a year ago, with 13% completely abstaining from alcohol.

This data indicates untapped potential for soft drinks during higher tempo occasions, especially among younger consumers who are increasingly adopting “zebra striping” – alternating between alcoholic and non-alcoholic drinks throughout the night. In fact, 18-24-year-olds are more likely to choose soft drinks in a bar or late-night setting, over-indexing by +6pp versus the average consumer.

This demographic is also more health-conscious, with three quarters striving to lead a healthier lifestyle (74%) and actively seeking to make environmentally conscious choices (73%).

However, this reduction in alcohol intake has not negatively impacted younger consumers’ engagement with the On Premise sector. On the contrary, 86% of LDA- 24 year old consumers have visited the On Premise in the last 3 months, 60%

Yet, breaking into this potentially lucrative market requires careful strategy.

THE MOST PROMINENT FACTORS DRIVING BRAND CHOICE INCLUDE: • Habit – 43% soft drink consumers are creatures of habit, always choosing the same drink categories and/or brands.

• Brand loyalty – 38% of consumers consistently choose their favourite brand.

• Value for money – An equal % are motivated by value for money as brand loyalty, which does not necessarily mean the cheapest option.

• Brand quality – A quarter (23%) prioritise brand quality.

• Menu recommendations and onsite activations – Promotional activities are particularly effective among 18-24-year-olds, who have strong brand loyalty while also being more open to being influenced, (over-indexing by +9pp versus the average consumer).

In terms of consumer preferences within the category, the focus on fizz remains intact, holding half (49%) of the market share despite health trends bolstering the rate of sale (RoS) for sport drinks, water plus, and juice drinks. This effervescent outlook is driven by consumer desire for value for money and the increased consumption of fizzy drinks among 18-24-year-olds, with almost a third (30%) reporting they are drinking more carbonated soft drinks than a year ago.

CGA client director Violetta Njunina said: “These evolving consumer preferences in the GB On Premise present an exceptional window for soft drink suppliers and venue operators to flourish by supplying to changing demands. As moderation becomes a key trend, particularly among younger generations, the ability to offer appealing, high-quality, and health-conscious soft drinks is crucial for success. Suppliers who tap into these insights and align their strategies are better positioned to lead in this new era of beverage consumption.“

Five Star Cleaning, Starts With Best In Class Equipment In all service industries, cleaning is a necessary byproduct of other activity.

However, for hotel managers and restaurant owners, it is key to delivering a comfortable front-of-house experience for guests. But good hygiene takes time and resource to get right. This can be challenging in a hotel, where managers and staff have both front of house areas, like restaurants and lobbies, and rooms to keep clean.

Ther first step in achieving hygiene, while minimising the time impact on staff, is to equip staff with the tools and knowledge for the job. That’s why Essity (makers of Tork products) works to provide hoteliers, and other service industries, with the right equipment so cleaning doesn’t become a hindrance to the hive of activity hotels can offer.

A large facility, means maintaining a large number of work stations, so it’s no surprise that 71 per cent* of cleaners wish their systems were easier to refill.

The new compressed Tork Xpress® multifold hand towels increase efficiency with compressed refills allowing the dispensers to hold up to 50 per cent more towels**, meaning they can serve twice the number of guests before refilling. In addition, compression reduces packaging by up to 27 per cent*** – meaning more towels can fit on a shipment, and less packaging is thrown away.

Visit www.tork.co.uk to learn more. * Problem detection study conducted in US, UK, Mexico and China, 2020 ** Problem detection study conducted in US, UK, Mexico and China, 2020 *** Compared to equivalent Tork standard folded towel

22

CLH News

OCT/NOV 24

Survey Reveals What Makes The ‘Perfect’ Pub, With 80% Of Brits Say That Food Is Key “Good pub grub” has topped the list of amenities which draw people to the great British pub according to a survey.

OLBG.com conducted a recent survey to find out what truly makes the perfect pub in the UK. From must haves, amenities and entertainment – what is drawing people down to the pub every day?

THE TOP 10 MUST-HAVE AMENITIES FOR THE PERFECT UK PUB Rank

Most important amenities

1 2 3 4 5 6 7 8 9 10

Food Pub garden Atmosphere Music Beer Selection Sunday Roast/Carvery Live Music Sports on the TV WiFi Happy Hours

% of Brits who votes 80% 64% 60% 56% 43% 37% 36% 35% 34% 32%

Heading out for a good pub meal, whether it’s fish and chips or a classic roast dinner, is a cherished tradition for many Brits. With 80% of respondents saying that food is an essential element of the perfect pub experience, it’s clear that he comfort and homeliness of ‘pub grub’ contributes to the warmth and appeal of a pub. Additionally, almost twofifths (37%) said that a Sunday roast or carvery was a key factor when

deciding which pub to visit.

Beer gardens follow closely behind in popularity, with 64% saying that it’s something they look out for when choosing the perfect pub environment. Their appeal extends across seasons, with most pubs equipping their outdoor space with heaters, fire pits, and cosy outdoor seating areas for the colder months.

A pub with the right atmosphere is the third most important aspects to Brits. Whether it’s cozy and traditional or lively and social, almost two thirds (60%) of people consider how the pub’s atmosphere will enhance their overall experience.

Furthermore, other amenities considered to be important aspects of a pub include music, with over half (56%) saying that it’s a key consideration. Additionally, a good beer selection (43%), live music (36%), and sports on the TV (35%) are also worth noting.

WHAT ENTERTAINMENT IS IMPORTANT TO BRITS? Rank

Must have entertainment

1 2 3 4 5 6 7

Quiz Nights Watching Sports Live Music Playing Pool or Darts Bingo nights Fruit Machines Poker Nights

% of Brits who votes 42% 37% 34% 26% 14% 11% 6%

When it comes to entertainment, Brits have clear preferences for what makes a pub experience truly enjoyable. Topping the list, 42% of respondents say that quiz nights are a must-have, making it the most popular form of entertainment in UK pubs.A close second is watching sports, favoured by 37% of Brits, with 48% of men naming this as the most popular bar entertainment to make a pub perfect.

Live music also holds significant appeal, with 34% of people considering it an essential part of a great pub atmosphere. Playing pool or darts comes in 4th, with 26% of people saying it is needed for a pub to have a good atmosphere. The long-running pub tradition of fruit machines also ranked among must-have entertainment, with 11% wanting the chance to win some extra cash.

PEOPLE SURVEYED SAID THAT THEIR PERFECT PUB WAS: “A pub where the floor is covered with red-coloured rugs, some bingo and fruit machines, leather sofas, and a couple of pool tables – and finally, I’d prefer the beer selection to be as varied as it gets.”

“My Favourite pub looks traditional, it has a good selection of hand pulled bitters. It isn’t busy but isn’t quiet. It has really comfy seats to sit, and where you would be happy all night. In winter a real fire can be a huge draw too. ” When it comes to entertainment many agree that: “An Ideal pub features a cozy interior with wooden furnishings, a well-stacked bar, and friendly atmosphere. It should include amenities like sports on tv, pool tables, bingo nights, fruit machines, live music etc.”

Vacancies Fall Below 100,000, But Wage Pressures Remain UKHospitality has urged the Government to introduce business-friendly recruitment measures at the Budget and cautioned against excessive minimum wage increases, as new data from the Office for National Statistics showed that there were 98,000 vacancies in food service and accommodation, falling below 100,000 for the first time since the pandemic.

Vacancies remain 5,000 higher than pre-pandemic levels of 93,000.

Its labour market overview also showed that annual growth in total earnings was 4%.

“Businesses are also nervously waiting for the Low Pay Commission’s recommendation of next year’s wage rates, particularly as significant increases over recent years means wage costs now represent at least a third of business costs.

“Today’s figures showing that average earnings were 4% higher than a year ago should give pause to the LPC moving too far and too fast with above-inflation wage increases.

Kate Nicholls, Chief Executive of UKHospitality, said: “Vacancies finally falling below 100,000 is a positive milestone for the sector, but the overall number remains thousands higher than pre-pandemic levels.

“Businesses have had to shoulder increases of up to 40% in some age bands over the past three years and we must ensure there is no detrimental impact on youth employment as a result of these increases, something the LPC is considering itself.

“As a sector we’re continuing to drive down vacancies, but the Government can make that easier in the Budget. Supporting enhanced back-to-work schemes and delivering on the manifesto commitment to reform the Apprenticeship Levy will help the sector recruit and reduce economic inactivity.

“Making the tax burden for hospitality businesses more sustainable is essential at this Budget, which is why we’re urging the Chancellor to introduce a lower, permanent and universal hospitality multiplier to avoid a business rates cliff edge that would pile more costs onto an already struggling sector.”

186 Million Workdays Are Lost Annually Due To Sickness Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter

During the winter months of November to February, seasonal illnesses such as colds, flu, coughs and throat infections peak in the UK, Germany and across Europe. Germs spread rapidly and are easily transmitted between people and surfaces, making it a particularly challenging time for maintaining health. In the UK alone, research estimates that approximately 185 million working days, are lost annually due to sickness.

THE PROLIFERATION OF GERMS DURING WINTER In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including: • High Density of People: Crowded workspaces increase the likelihood of germ transmission.

• Shared Surfaces: Frequent use of common areas like door handles, desks, and communal equipment facilitates the spread of germs.

• Inadequate Ventilation: Poor air circulation can allow germs to linger in the air longer, increasing the risk of airborne transmission.

• Presenteeism: Employees coming to work while sick can spread germs to their colleagues.

• Asymptomatic Carriers: Individuals who are infected but show no symptoms can unknowingly spread germs.

Furthermore, research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above.

A NUMBER OF KEY INSIGHTS TO CONSIDER: • Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of facility managers send them home.

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no symptoms, allowing germs to spread unnoticed.

• Surface Contamination: A single infected employee can contaminate up to 50% of shared surfaces, and germs can transfer to the hands of 14 people from common touchpoints like door handles.

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet.

• High Germ Density: Office desks can harbor 400 times more germs than a standard toilet seat.

These insights highlight the critical need for effective, efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces. Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business.

DETTOL, THE WORLD’S #1 DISINFECTION BRAND OFFERS GERM PROTECTION FOR BUSINESSES THIS WINTER With 90+ years of brand heritage, Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter. Dettol offers a range of concentrates and ReadyTo-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1. EFFICACY: • Acts quickly to eliminate 99.9% of viruses and bacteria • Proven to kill E. Coli, Salmonella, Listeria, MRSA and the flu virus.

• Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacterial action keeps surfaces protected for longer

2. EFFICIENCY: • No-wipe formula reduces cleaning time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces • Multipurpose products in the range both clean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY: • Select surface cleaning products leave behind no harsh residue • Suitable for everyday cleaning staff usage • Majority of products are readily recyclable When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked, “Every year, businesses face a decline in profitability due to employees and customers falling ill during the winter season. The transmission of germs is inevitable during this time, so the best strategy for businesses is to implement exceptional cleaning and hygiene solutions.

By protecting their employees and customers, businesses can ultimately elevate and strengthen their operations.”

“Dettol products, when used with a targeted hygiene approach, effectively kills 99.9% of germs as well as help stop the spread of germs in shared spaces, ensuring exceptional hygiene for both employees and customers. At Reckitt Pro Solutions, we offer more than just cleaning and hygiene products. Our experienced, expert team provides free consultations to help businesses identify the most suitable cleaning and hygiene solutions, ultimately strengthening and elevating their operations.”

To find out more, visit Reckitt Pro Solutions to book your free consultation session!

24

CLH News

OCT/NOV 24

6 Experts Discuss Potential Impact Of New Employment Allocation Of Tips Act On Hospitality Sector The Employment Allocation of Tips Act – mandating that staff must be given 100% of tips, gratuities and service charges from customers – came in to force on 1 October 2024. In addition, businesses must craft a specific tipping policy, and workers have a new right to request a copy of their tipping record.

In the UK, currently, there is no legal obligation to tip – however, 10 per cent of the bill is the standard service charge in high-end hotels and most restaurants in the UK. PayCaptain – a cloud-based payroll software solution – collaborated with its partners at GRTFL, TiPJAR, and Plain Numbers to discuss the new law and share insight into how it might change tipping practices going forward.

Simon Bocca, founder of PayCaptain, commented: “Lots of workers in the hospitality sector rely on tips to supplement their pay – before this law came into effect, many were powerless to do anything where employers decided not to pass on service charges from customers.

Some employers have not been fully transparent with their employees on what happens with tips – the new legislation requires full transparency, this can then be shown on their payslip alongside all other pay elements to give the employees confidence they are being paid fairly and correctly, building trust and enabling them to feel in control of their pay, which leads to better financial wellbeing”.

The Department for Business and Trade estimates that these changes will mean around £200 million will be received by workers that would otherwise have been retained by these employers. It is also estimated that more than three million service workers in England, Scotland, and Wales should benefit from the law.

IMPACT OF NEW LAW Mason Potter, co-founder at GRTFL, shared: “Tipping has become a challenge in a cashless era, affecting owners, staff, and customers. For a lot of people, tips can equate to 30-50% of their take home each month in some cases.

Having the knowledge that that's been distributed fairly and transparently gives the industry some strength that it needs from a retention perspective. The new law means more money being put back into the pockets of hospitality workers, which is a massive positive. The new law also seeks to standardised processes, weeding out bad practices – however, some previously fair equitable schemes are now being classed as unlawful, putting potential strain on the bottom line for some businesses”.

Dan Hawkie, CCO at TiPJAR, added: “This new legislation will make a real difference to the lives of so many people – we’ve always believed that staff should get 100% of their tips, and it’s incredibly rewarding to see this principle become law across the entire industry.

The new tipping legislation is not just a legal obligation but a powerful opportunity for operators to build stronger, more motivated teams. Seeing this legislation become a reality feels like a huge victory for all the hardworking staff out there who rely on tips”.

LEGISLATION COMMENTS Mike Fisher, Head of Sales and Partnerships at PayCaptain, commented: “The main issue which brought in the new law is that some businesses have been taking a percentage of tips to cover other aspects (such as breakages, credit transaction fees, etc.) – when employers have been covering overheads with tips, this means that employees have been short changed. However, businesses are now going to have to find this money from elsewhere to cover these aspects… hospitality has barely recovered from the pandemic, so this could be difficult, and we could see more establishments close as a result”.

Corroborating this sentiment, TiPJAR notes on its website that they’d have loved an agreement between card issuers and the DBT on how transaction fees/processing fees could have been reduced or removed from the scope of the legislation, as this is an additional cost that the operator is burdened with.

Hawkie added: “One of the most contentious subjects in the legislation is about ensuring 100% of funds are paid out no later than the end of the following month when those tips were received. For seasonal businesses, this can have a big impact on them where they used to reserve funds to smooth the payment process to cover quieter periods in the business - this will no longer be possible”.

TRONC SCHEMES Potter added: “Tronc schemes are highly favoured by new legislation, as they go hand-in-hand with what the legislation is trying to achieve – fair and objective practices, and offering independence and standardisation.

There is a common misconception the troncs take money from business, when they actually put more money in the pockets of and benefits team members. Other benefits include cost savings, transparency, legal compliance, efficiency, better financial management”.

Hawkie added: “One of the biggest benefits of having a compliant tronc scheme is the national insurance contribution savings. However, there are many more benefits in having a tronc scheme that is setup to drive success, including having more engaged team members, better customer service levels, and appropriately incentivised team members to increase upsells. Implementing a tronc system also ensures compliance, efficiency (when choosing an automated solution), employee satisfaction, and other financial benefits”.

COMPLIANCE WITH NEW LEGISLATION Hawkie added: “Even this week, we are still getting in-bound leads from businesses looking into last-minute compliance to the Employment Allocation of Tips Act. While recent news has opened up a lot of eyes on the new law, many businesses were not fully aware of what the new law would mean for them, so we do have empathy for these operators who were not able to plan ahead of time. Even if already compliance, many enterprise businesses are now looking for ways to get a competitive advantage on management.

“As the deadline has passed, it’s important to get on top of this now if you haven’t already… Timing is of the essence, and having a policy in place and consulting with the team is imperative to ensure compliance”.

IMPORTANCE OF EASY-TO-UNDERSTAND PAYSLIPS Bocca added: “Hospitality has a very diverse workforce, and while low numeracy and maths anxiety are contributing factors to not understanding their payslips, there are other elements to consider too (such as English not being first language, and comprehension of ‘technical’ financial terms that might lead to people not engaging with or understanding their payslip). Poorly designed traditional payslips further compound the problem.

“PayCaptain has become the first payroll provider in the world to partner with Plain Numbers – in a programme designed to give workers the confidence to understand their payslips. Interactive payslips are graphical payslips which break down payments and deductions for employees – employees can click on ‘Help’ icons for more information on how their deductions have been calculated so they know exactly how their pay has been worked out. ‘Help’ icons provides more information on pay elements and deductions (including tips and tronc), and also explain tax, NICs, student loan and pension calculations directly on the payslip”.

Ben Perkins, Director of Partnerships & Services at Plain Numbers shared: “Approximately half of adults in the UK have the numeracy skills expected of a primary school child, so it is not surprising that many of us are baffled by standard payslips.

The new law creates an important moment in the journey for hospitality workers and as with any change there’s the possibility of confusion. It is increasingly important to be aware of and understand the impact of any changes to your pay—such as what you’re expected to receive and what you’re entitled to—as wages, tax, and National Insurance can all be affected by the new law. In the hospitality sector, where shifts—and therefore income—vary, payslips are often harder to understand than in standard salaried roles. This issue disproportionately affects those on lower incomes, yet it's an often-overlooked perspective”.

Anna Buckle, Director of Operations and Impact at PayCaptain, added: “Those on zero hour or variable hour contracts are more likely to be in a financially tricky situation.

The number of different pay elements on their payslip is larger (including things like holiday, uniform deductions, tronc, hourly rate, overtime, etc.) which can cause overwhelm or information overload - this is the reason we worked with Plain Numbers to make it as simple as possible”.

For more information, visit: https://www.paycaptain.com/partners/plain-numbers

Majisign: The UK’s Market Leader in Wooden A-boards, Chalkboards, and Custom Signage Solutions For over two decades, Majisign has been at the forefront of the A-Board and chalkboard industry, offering a unique blend of traditional craftsmanship and cutting-edge design.

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

Our bespoke services allow you to work with our graphic and product designers to create signage that truly reflects your business and help you stand out. Whether you are looking for a one-off sign or a full advertising overhaul, Majisign can design, print and produce quality products to elevate your business.

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

In addition to our renowned wooden products, we also offer custom-printed banners and posters, perfect for promotional displays. And right now, you can take advantage of our Buy One, Get One Free offer on all printed banners and waterproof posters. It’s the ideal opportunity to enhance your marketing efforts while ensuring your investment goes further.

What sets Majisign apart is our ability to combine creativity with precision engineering.

Whether you’re a pub, café, retail shop, or corporate event organiser, we offer a wide range of products tailored to your advertising and branding needs.

Explore our full range of products and services at www.majisign.co.uk or call 01284 724980 and see how we can help your business stand out. See the advert on page 2 for details.

Hospitality Leaders Stay Cautious But Relief on Inflation Raises Hopes on Sales and Margins OCT/NOV 24

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Britain’s hospitality leaders are cautious about the future as pressure on the cost of doing business continues, CGA by NIQ’s latest Business Confidence Survey reveals.

year, to 9%. Separate research from CGA by NIQ has meanwhile shown solid year-on-year growth in sales for managed hospitality groups, and a modest increase in outlet numbers.

The exclusive poll indicates just under half (49%) of leaders feel confident about prospects for their business over the next 12 months. This is down by 4 percentage points from May’s figure of 53%, and a third consecutive quarter-on-quarter drop. Meanwhile 36% of leaders feel optimistic about prospects for hospitality in general over the next year—a quarter-on-quarter rise of 2 percentage points but 9 percentage points behind the level of August 2023.

The Business Confidence Survey also highlights the need for support for the hospitality industry from the new government—especially on tax. Asked about policy changes to help growth, nearly nine in ten (88%) respondents said reform of business rates was a top-three priority, with a targeted reduction in VAT (67%) and more sustainable increases in the National Living Wage (52%) among other top concerns. The survey confirms widespread support for two of Labour’s manifesto pledges—to revamp the rates system and replace the apprenticeship levy with a broader growth and skills levy.

Hospitality’s confidence has been sapped by several years of high inflation, and challenges in several key areas continue—especially labour, where nearly three in five (58%) leaders have experienced significant increases in wage costs in the last 12 months. Three quarters (75%) have seen at least some increases in food costs. These pressures, alongside a drop in footfall as some consumers reduce their visits to pubs, bars and restaurants, have led a third (33%) of leaders to reduce trading hours in their estates.

While confidence remains guarded, there are signs that optimism may start to build as inflation eases in some costs. Half (50%) of leaders have seen a reduction in their energy bills over the last 12 months, and more than half (56%) have not seen any further increase in renting costs. Only 9% think their business is at risk of failure in the next year, while the number trading at a loss has dropped by 5 percentage points year-on-

“Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: After more than four years of disruption from COVID and inflation, hospitality’s leaders are understandably circumspect about the future. With pay and food costs still rising and many consumers still feeling the pinch on spending, it’s not surprising that there has been no post-election bounce in optimism. However, long-overdue respite in energy and rents will have loosened the squeeze on operators’ margins, and we can be optimistic that an easing of consumers’ costs will free up more spending in the final few months of 2024. Confidence will need to stay very cautious for some time to come, but with the right support from the new government hospitality will be well-placed to power economic growth and create jobs.”

Redcat Pub Company Appoints Fleet Street RedCat Pub Company, the pub group founded and chaired by Rooney Anand and operator of the award-winning Coaching Inn Group, has chosen Fleet Street, the experts in food and drink culture, as its strategic communications partner following a competitive pitch process.

Fleet Street will work with RedCat Pub Company on communications spanning B2C and B2B verticals, including corporate reputation as well as brand positioning amid a transformational period for the hospitality group.

Core elements of the activity will be supporting and collaborating on the new strategic vision for the group and its three divisions: RedCat Retail, RedCat L&T and Coaching Inn Group.

Richard Lewis, RedCat Pub Company CEO: “We valued Fleet Street’s style and energetic response to the brief. Bringing an insight-led, tailored and holistic approach that speaks to some of our challenges as well as the exciting opportunity to grow the RedCat and Coaching Inn Group brands under RedCat Pub Company. Their pas-

sion for the industry, extensive knowledge and experience was clear to us and we look forward to the journey ahead with Fleet Street in our corner.”

Mark Stretton, Fleet Street CEO: “We are really excited to have the opportunity to work RedCat as they have a brilliant leadership team, great culture, some absolutely brilliant businesses and a great story to tell. A fast-evolving company, we can’t wait to help support the business during this next chapter, and we know that as a team we are perfectly poised to deliver the strategic counsel and media engagement required.”

The partnership with RedCat Pub Company further adds to the breadth and depth of Fleet Street’s expertise within the hospitality, leisure and food & drink industries. Always passionate about food and drink culture, Fleet Street now represent some of the UK’s leading FMCG and hospitality brands including UKHospitality, Wyndham Hotels & Resorts, HEINEKEN UK, Hawksmoor, Franco Manca, Parkdean Resorts and Purity Soft Drinks.

Last Orders – 50 Pubs A Month ‘Vanish’ During First 6 Months of 2024 50 pubs a month ‘vanished’ for good from the English and Welsh communities that they once served calling last orders for the final time during the first 6 months of 2024.

Between 2020 and 2022, in response to the pandemic, hospitality businesses were given 100% business rates relief by the government, however this was then cut to 75% and will be removed from next April.

Analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39,096 at the end of the first half of 2024 to 30th June down 305 compared with 39,401 at the end of 2023.

Probyn explained: “The last thing pubs need is an average business rates hike of £12,160 next year through inflationary rises and the loss of the discount.”

The data additionally highlighted how the total figure also included pubs that currently stood vacant and were being offered to let, which meant that the number of operational pubs was in fact even lower.

Altus outlined how pubs that once served communities have either been demolished and/or converted into homes and offices.

In the first half of 2023, 383 pubs also closed, the equivalent to 64 pubs closing every month, showing that the situation is dire.

The North West region of England lost 46 pubs, the most of any region, during the first half of 2024.

A total of 472 pubs called last orders for the final time during the whole of the financial year in the 12-months from 1st April 2023 to 31st March 2024 Pubs which have ‘vanished’ from the communities that they once served have either been demolished and/or converted into other types of use such as homes, offices or even day nurseries.

Alex Probyn, President of Property Tax at Altus Group, warned of a “double whammy” of property tax rises for pubs next April calling on the Chancellor to use her Autumn Budget on 30th October to act saying “the last thing pubs need is an average business rates hike of £12,160 next year through inflationary rises and the loss of the discount.”

Pubs, as with other eligible hospitality, leisure and retail businesses currently get a 75% discount off their business rates bills for the 2024/2025 tax year up to a cash cap of £110,00 per business but this is set to end on 31st March 2025.

Whilst business rates are also set to rise next April in line with September’s headline rate of inflation which, if unchanged from August, could also add an extra 2.2 % to bills next year.

A spokesperson for the British Beer and Pub Association said: “While we know that brewers and pubs pour billions into the economy, their massive contribution to society is priceless which is why any closure is devastating.

Government must use this Budget to cut beer duty, reform business rates, and maintain 75% business rates relief so that pubs can remain a home from home.”

Michael Kill, CEO of Night Time Industries Association: “We had hoped the Bank of England would be confident enough to lower interest rates, but their decision to hold at 5%, coupled with inflation remaining stagnant, is another blow for night-time economy businesses.”

“Although inflation is steady, businesses won’t feel the benefit of any shift for months to come. This, along with the barrage of policy changes—ranging from employment rights to Martyn’s Law—and constantly shifting operating conditions, leaves our sector struggling to build a foundation to recover from.”

“With the Autumn budget approaching, the government must provide targeted support for SMEs and cultural businesses, including extending business rates relief and cutting VAT. While immediate action is critical, long-term reform is equally vital to ensure stability for the sector.”

“The message from the industry is clear: allow us to recover—we need stability. The night-time economy is a cornerstone of UK culture and the wider economy. The Chancellor must act now to protect businesses, jobs, and communities before it’s too late.”

Chancellor Rachel Reeves is considering increasing alcohol duties in next month’s Budget, according to media reports.

Ms Reeves has been presented with forecasts that show that putting up alcohol duty would raise an extra £800m next year.

However, the sector is now asking the government to freeze duty for at least two years to help in the recovery of sales across an industry that

already faces myriad challenges.

Last month independent breweries called on the Labour Government to confirm that the new Alcohol Duty System will be reviewed after three years, as research shows its impact on the beer brewed by more than half of breweries.

The previous Government pledged that the changes would be fully considered in 2026. The Society of Independent Brewers and Associates (SIBA), that represents the UK’s small and independent brewers, asked the Government to commit to this deadline to ensure that the changes are properly evaluated.

Under the new system, Small Breweries Relief (SBR) – which helped small breweries to compete with Global breweries – was radically modified and extended to other products under a new Small Producer Relief. It also created a new Draught Relief where cask and keg beer destined for the pub is given a 9.2% reduction in alcohol duty.

The new alcohol structure is already having an impact on what small breweries are producing. Changes to the system meant that strong beers including Imperial Stouts and some Double IPAs are no longer eligible for relief. Research by SIBA shows that in response nearly a quarter (22%) of independent breweries have altered their beers above 8.5% ABV, with 7% reducing the ABV and 15% have either stopped producing some beers or all beers over 8.5% ABV. It also introduced a new lower alcohol band at 3.4% ABV which gives a discount on duty to lower strength beers. Over a quarter (27%) of independent breweries have either introduced new beers (18%) or reduced the strength of their existing beers (7%) in response while several Global breweries have dropped the ABV of their beers, reducing their duty bill by millions of pounds.

While the new system aimed to remove distortions, Global cider producers also continue to benefit from a duty rate 46% of that on beer in the new system which is gives Global companies are unfair advantage.

“It’s important that the new system is fully reviewed after three years so that any distortions or issues are understood and addressed and I hope that the new Government will commit to this review in 2026.” Slee added.

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Bar and Cellar Equipment

Cellar Management: The Key to Serving the Perfect Pint and Protecting Profit Margins In the competitive world of UK pubs, serving a high-quality pint is no longer just a bonus—it’s a necessity. Good beer is a major driver of customer loyalty, and with tightening consumer wallets, getting it right is more crucial than ever. But what many pub owners may not fully appreciate is that the secret to a great pint often starts long before the beer reaches the glass. It begins in the cellar.

Effective cellar management is vital, not only for delivering a top-notch pint but also for reducing waste and keeping costs in check. In these tough economic times, poor cellar management practices can be detrimental to business, leading to unnecessary waste, tarnishing reputations, and diminishing profits. Let’s take a closer look at how pubs can elevate their beer quality through best practices in cellar management.

THE IMPORTANCE OF QUALITY BEER Customers today expect nothing less than perfection when it comes to their pint. A poorly served beer—whether it’s too warm, flat, or tainted with off-flavours—can turn away regulars and harm your pub’s reputation.

Quality beer not only satisfies customers but also helps ensure they return for more. According to surveys, beer quality is one of the top three factors influencing a consumer’s choice of pub. Pubs that consistently serve good beer are far more likely to build loyalty and stand out in a crowded market.

From delivery to the moment the pint is poured, good cellar management plays a pivotal role in maintaining beer quality. Temperature, hygiene, and careful handling all impact the taste and freshness of the beer, and therefore, customer satisfaction.

WASTE REDUCTION: A BUSINESS NECESSITY Good cellar management also has significant financial benefits. Inefficient cleaning and maintenance procedures lead to millions of lost pints across the sector each year. In fact, it’s estimated that poor cellar practices can result in pubs losing up to 5% of their beer stock annually. At a time when profit margins are tighter than ever, this kind of waste is unsustainable.

Proper cellar care reduces spoilage, minimises beer loss, and ensures the optimal lifespan of each product.

Always inspect deliveries for any signs of damage to kegs or casks. If there are any issues, refuse the delivery to avoid the risk of contamination or spoilage.

Ensure that glassware is properly cleaned, using non-tainting detergents, and rinsed thoroughly. The tiniest residue can affect the head of the beer, leading to flat pints.

Store beer in a cool, dark cellar. The ideal temperature is between 11°C and 13°C for cask ale and 3°C to 8°C for kegged beers.

Store glasses in an upright position to avoid dust settling inside, and never stack them when wet.

Avoid overcrowding your cellar, as this can impede airflow and temperature control. Allow space between casks and kegs to maintain consistent cooling.

7. Health & Safety

2. Cleaning and Maintenance Dirty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint. Clean your lines every 7 days, following manufacturer guidelines, and use quality cleaning products to ensure thorough sanitisation.

Don’t forget glassware! Clean, residue-free glasses are essential to preserving beer quality. Dirty glasses can affect head retention and the overall experience for the customer.

3. Temperature Control Monitor your cellar temperature daily. Even slight fluctuations can impact beer quality. Install a digital thermometer for more accurate readings and ensure your cooling equipment is regularly maintained to prevent breakdowns.

Health and safety in the cellar is paramount. Keep floors clean and dry to prevent slips, trips, and falls. Train staff on how to handle heavy casks or kegs correctly to avoid injury.

Regularly inspect your cellar equipment—such as cooling systems and CO2 canisters—for any faults or safety hazards.

SPECIAL CONSIDERATIONS FOR CASK ALES Cask beers require special attention due to their delicate nature. Unlike keg beers, they continue to ferment in the cask, so proper storage and handling are essential to ensure the final product is of the highest quality. Here are some additional tips for managing cask beers: Conditioning: Allow casks to rest (or “condition”) for a day or two before tapping them. This ensures that the yeast settles and the beer is at its best for serving.

Venting: Proper venting is essential to allow excess gas to escape, preventing over-pressurisation and ensuring a smooth pour.

Keep kegged beers at lower temperatures than cask ales to retain carbonation and prevent spoilage.

Serving Time: Cask beers are best served within 3 to 5 days of tapping.

After this period, they can lose their freshness and flavour.

4. Stock Control and Rotation

REPUTATION, SALES, AND PROFITS

Use a “first in, first out” (FIFO) system for stock rotation. This helps ensure that older stock is used first, minimising the risk of beer going stale.

In today’s challenging trading environment, every pint counts. A well-maintained cellar doesn’t just ensure a perfect pint; it protects your reputation, reduces waste, and drives repeat business. Serving subpar beer can quickly damage a pub’s standing and impact sales. On the other hand, pubs with a reputation for quality beer will enjoy greater footfall, customer loyalty, and higher profits.

Monitor your stock levels carefully to avoid over-ordering and wastage.

Keep a log of best-before dates and consumption rates to optimise ordering and avoid stock expiry.

5. Beer Line Cleaning

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

Regular beer line cleaning is essential to maintain freshness and flavour.

Poorly maintained lines can spoil a pint, leading to customer complaints and wasted beer.

To help pubs get the most out of their beer, here are some key tips and best practices for keeping your cellar in top condition:

Use a professional beer line cleaning service if possible, or ensure your staff are fully trained to carry out the procedure correctly.

1. Delivery and Storage

6. Glassware

Investing time and effort into effective cellar management may require some upfront cost and training, but the long-term benefits far outweigh these initial efforts. A great pint isn’t just about what’s in the glass—it’s about everything that happens behind the scenes, from delivery to pour.

For pub owners and operators, there’s no question: a well-managed cellar is the backbone of your business. Take care of it, and it will take care of your bottom line.

Reducing Interruptions To Your Drinks Dispense Gas Supply For landlords, managers and bar staff, a key factor to delivering a high-quality front-of-house experience is efficient service.

However, in the hospitality sector, taking time out to manage the drinks dispense gas supply can interrupt quality service.

More time spent in the cellar than serving drinks can lead to delays and impact customer satisfaction.

These delays can be particularly challenging in a busy venue, however there are alternative solutions to conventional gas supply that reduces interruptions and enable more efficient service.

CarboStore™ from Air Products is a CO2 supply system for venues that sell carbonated drinks at high volume. Through smart fit and forget technology, it eliminates the need for manual handling of heavy cylinders, time-consuming change overs, plus the time and administration required to manage gas orders.

The system includes integrated telemetry which monitors gas levels in the tank, sending a signal to Air Products to schedule a delivery when the gas is run-

ning low. Deliveries are handled seamlessly through an external fill point, meaning that gas can be delivered at any time, without interruption to service and without the need for staff involvement.

Additionally, CarboStore™ increases space in the cellar that would be taken up by cylinders one 180kg tank stores the equivalent of 28 6.35kg gas cylinders. By removing heavy cylinders from the cellar, the risks of workplace injuries and hazards can be reduced.

Switching to the fit and forget CarboStore™ drinks dispense gas system frees up more time to focus on front-of-house service to customers and less time on the gas supply.

Say goodbye to gas cylinders and hello to CarboStore™.

Air Products is a global leading drink dispense gas supplier, working with the hospitality industry for over 60 years. If you are interested in exploring how CarboStore™ can help your business, visit: airproducts.expert/uk/drinks.

Universal Dispense Systems

designs to meet your requirement and these are available in a full range of finishes and branding options.

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.

Contact us here for more information or a quotation- sales@universaldispensesystems.com

Festive Ordering

OCT/NOV 24

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Maximise Your Hotel’s Holiday Bookings: Expert SEO and Campaign Strategies For The Festive Season

By William Cotter, Founder & Managing Director of Net Affinity (www.netaffinity.com) As the holiday season draws closer, hotels have a valuable opportunity to boost their bookings by preparing early. The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season’s demands.

William Cotter, Founder and Managing Director at Net Affinity offers expert advice on how hotels can stay ahead of the competition with practical and proven tips. Here are four essential strategies to help hoteliers maximise their visibility and bookings this Christmas.

1. Publish Christmas content early to boost SEO Focus on publishing content around popular holiday keywords such as "Christmas parties", "festive events", and "holiday stays". This drives organic traffic and ensures your hotel ranks higher as demand peaks. Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests.

Ensure your content is optimised for both desktop and mobile, as users are increasingly searching for holiday plans on their mobile devices.

Providing detailed information on packages, pricing, and available dates can enhance user experience and lead to quicker booking decisions.

the hard work that goes into making the holiday season special. User-generated content, such as photos and testimonials from previous guests, can help foster a sense of community and engagement while building trust with potential new customers.

2. Create and optimise content for festive events

Post regularly about your holiday packages, festive events, and last-minute offers. Targeted social ads and promotions, such as limited-time deals for early bookings or exclusive holiday packages, can further amplify your reach and encourage immediate bookings.

If your hotel is hosting festive events such as afternoon teas, family-friendly Santa visits, or New Year's Eve dinners, now is the time to plan and promote. Engaging, well-organised content is key to setting your events apart from competitors. High-quality images and videos showcasing previous festive events can be incredibly persuasive for potential guests.

Additionally, consider running targeted campaigns via paid search These campaigns can help you reach audiences actively searching for local Christmas events, boosting your hotel’s visibility and ensuring bookings for these limited-time experiences.

3. Plan your social media strategy for the festive period Social media plays a pivotal role in building excitement and driving bookings during the holiday season. Planning your content well in advance ensures you can maintain a steady, engaging presence throughout the period. Focus on festive themes that showcase the unique aspects of your hotel, from Christmas decorations to seasonal packages and events.

Behind-the-scenes posts can create a sense of anticipation and showcase

4. Prepare for Christmas stays and holiday vouchers Many families seek out hotels for their festive getaways, and with an early surge in search volume for Christmas stays, all your Christmas-related content must be up-to-date and easily accessible.

Make sure all holiday offers, including room packages and dining deals, are live on your website and optimised for search. This way, guests actively looking for holiday accommodation, will land on your hotel as it will appear at the top of their results.

Additionally, Black Friday and Cyber Monday present a fantastic opportunity to promote Christmas vouchers. Offering spa treatments, dining experiences, or discounted stays allows you to appeal to different customer segments. Ensure the descriptions, terms, and conditions are clear and that you’re prepared for the demand. Black Friday discounts of 30% or more tend to perform best, so if you’re unable to offer deep discounts, consider focusing on alternative value-add offers.

Delight Your Guests This Festive Season with a Stunning Christmas Tree!

Christmas Tree World is a specialist provider of artificial Christmas trees for commercial venues.

We also supply a range of Christmas lighting and decorations to complete your festive display.

We supply a wide range of tree designs from 2ft to 40ft tall, suitable for indoor and outdoor locations.

Visit our website today, or call our commercial and event specialists for bespoke designs and tailored quotes.

Our innovative designs feature pre-lit options for easy cable management, slim options for narrow spaces, even upside-down trees for ceilings.

Email: sales@christmastreeworld.co.uk

Our high-quality trees are made to last. All Christmas Tree World trees feature a 10-year foliage guarantee.

Festive Hospitality: Get Your Venue Ready for Christmas with Alliance Online With autumn beginning, we start looking towards wrapping up warm and bracing ourselves for the coming months. Whilst most are still advertising Halloween, we in the hospitality industry are very much planning for Christmas. With some venues already no doubt half booked up with festive parties throughout December, it’s important to start organising your Christmas theme.

WHAT’S VOGUE THIS SEASON? The Classics Obviously, it’d be remiss of us not to start with the classic colourways which dominate the festive period, beginning with Gold, Red and Green. These tones always feature in venues on account of them being the quintessential Christmas colours. Their warm and inclusive tones scream festive cheer and work well because any shade of red or green are perfect, so if you want the theme to be moody, opt for darker variants.

Staying with iconic looks, if Gold, Red and Green aren’t your thing you could go for the crisp, clean look of Silver and White. With the white imitating Winter’s snow, the silver adds a tasteful hint of sparkle and glamour. A great place to start is a snow effect / flocked tree to act as a backdrop for your Christmas decorations.

Navy & Gold For a more regal colour palette, navy and gold creates a striking contrast. We predict this to be a huge trend this season, particularly

in luxury venues. The deep midnight navy provides a dramatic and elegant stage to build your Christmas theme on. Lavishing the navy with gold accents instantly infuses the theme with a warmth which compliments a premium environment.

Pink & Green If you and your business embrace non-mainstream themes, then this may be for you.

Perfect for quaint, quirky establishments that stand out from the crowd this soft, fresh and airy colour scheme creates a serene and inviting atmosphere. Our range incorporates pearlescent crackers which introduce a subtle shimmer and glamour.

Supporting the Environment with a Bang At Alliance, we have taken the initiative to ensure our Christmas crackers are fully recyclable. This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic crack. We have replaced this with the snapping sound of card instead meaning the fun can still continue, but the cracker can be disposed of afterwards.

To review our Christmas offering, contact your local Alliance depot who will be able to talk to you further surrounding Christmas and how we can help you be ready for the festive season.

See the advert on the facing page for information.

Telephone: 01257 754795 Website and live chat: www.christmastreeworld.co.uk

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Chefs' Buyers Guide

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

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

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

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

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

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

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

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

LittlePod’s Natural Vanilla Paste Hailed as a ‘much-needed evolution for the kitchen’, LittlePod’s natural vanilla paste in a tube has proved popular with professional chefs ever since its launch, almost 15 years ago.

The natural ingredients company’s quest for innovation continues, with the addition of another pioneering product to its responsibly-sourced range this autumn.

Several years have been spent developing an alcohol-free alternative to the versatile vanilla paste that is used and loved in commercial kitchens across the UK and all over the world.

First intended as a specialist product for the Middle East market, LittlePod’s latest line has also attracted interest from closer to home. Having spent so long perfecting another cutting-edge ingredient, the King’s Award for Enterprise winners are excited to be at the forefront of food once again.

“Our new alcohol-free vanilla paste has been a long time in the making,” said Janet Sawyer MBE BEM,

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

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

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

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

LittlePod’s Managing Director and founder. “Our original, innovative natural vanilla paste in a tube is our bestselling product and that isn’t going to change. But an increasing number of consumers are seeking an alcohol-free alternative and we’re delighted to be able to meet that need.

“This has been a challenging project and it has taken a great deal of time and effort to perfect the process. We are so pleased with the end result – another unique product that makes using real vanilla so much easier, and all without compromising on the quality.”

Providing the same viscosity, quality and ease-of-use as the East Devon-based company’s original vanilla paste, LittlePod’s alcoholfree version is available in the familiar recyclable aluminium tube that makes portion control in the kitchen so simple.

Larger size catering versions are also available for professional and trade use. Please telephone 01395 232022 or email sales@littlepod.co.uk to find out more.

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

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

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

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

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

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

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

• 30% of females want to reduce their consumption of

ultra-processed food.

To help chefs and food manufacturers learn how they can use the insight from this report in their own businesses, culinary tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen.

He said: “I loved having the opportunity to hear the views of some of the rising stars in the industry which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinary team and other talented chefs working in a variety of sectors. I believe it is vital that we are aware of the food and drink trends for the years ahead so the consumer insight was equally important for ensuring all the information we are providing the industry will help drive sales.”

Martin McIlroy, managing director at Darégal Gourmet UK commented: “This has been a fascinating and valuable process for us, and we have loved engaging with chefs and consumers to get their thoughts on the latest food and drink trends. By putting ourselves at the heart of the industry, we know we are creating products that food manufacturers and chefs really need and want.

Exploring the trends that are currently gaining interest or are likely to be a hot topic in the future can help food manufacturers and chefs to get ahead and create products and dishes that will excite and entice customers to buy.”

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

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

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

Chefs' Buyers Guide

Rossi International

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

01258 857210 | www.rossiinternational.co.uk

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Food Safety

OCT/NOV 24

How Can Hospitality Businesses Begin to Prepare for Owen’s Law?

By Kirstie Jones, Head of Client Services and Environmental Health Expert, Navitas Safety https://www.navitassafety.com/

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to support the campaign, there’s been little discussion about the potential new allergen regulations since late last year.

The push for Owen’s Law began following the tragic death of Owen Carey in 2017.

Owen, who had been out celebrating his 18th birthday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described. Despite informing the server of his multiple allergies, including a severe dairy allergy, Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk.

In December, the FSA publicly backed Owen’s family’s petition to make the listing of allergens on menus a legal requirement - but the decision still sits with ministers whether or not to implement these measures.

THE CALL FOR TIGHTENED REGULATIONS WILL ONLY GET STRONGER Fast forward eight months and the spark for change has been renewed, following the inquest of a 13-year-old who died within hours of taking a sip of a Costa Coffee hot chocolate.

The BBC also recently covered a story in which a 17-year-old with a severe peanut allergy spoke out. Max, from Surrey, says the introduction of Owen’s Law will make customers feel safer, and will help with any lack of awareness among restaurant staff in regards to the seriousness of allergies.

With allergies on the rise (in the UK, around 2.4 million people are living with a diagnosed food allergy), it’s likely that ministers will become more and more pressured to take action, which means that while the

introduction of Owen’s Law isn’t guaranteed, it is still highly likely that some changes will be made, especially considering that it builds on the existing Natasha’s Law. Not many hospitality businesses currently have allergens written on menus. They rely more on separately prepopulated allergen checkers. But as some changes may be afoot, there is no time like the present to get ready for any changes that may come with Owen’s Law. Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES Now is a good time for businesses to review how allergens are currently identified, documented, and communicated to both staff and customers. A comprehensive and regularly updated allergen checker (matrix) should be in place; this keeps all menu information together in a single location so staff always know where to find answers to any questions they might receive.

Clear procedures should also be in place for handling and preparing food to avoid cross-contamination. Kitchens should be organised to ensure allergen-free dishes can be prepared upon request. Having a designated equipment ‘kit’ is best practice for this, as it should be separated and designated for use as you would do to ensure separation of raw food.

REFRESH STAFF TRAINING Make sure any relevant members of staff have completed their Level 2 Food Safety Training, which includes allergen awareness. While there is no specific law on when and how often training should be refreshed, it is recommended that this is done every three years to ensure employees are well-versed with the most up-to-date guidance.

In the case of the 13-year-old girl who died after a sip of hot chocolate from Costa, it was brought to light that Costa Coffee allows staff to do online training, with one employee failing the quiz multiple times before passing. Whilst the law requires you to fulfil the requirements of providing training to staff, it’s the adequacy of the training that is important and you must have a means of checking competencies on an ongo-

Combatting Refrigeration Hot Spots

ing basis.

KEEP MENUS UPDATED Start adapting your menus to include clear written allergen information for each dish (such as recipe specs). Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-ofhouse teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file.

BALANCE WRITTEN AND VERBAL COMMUNICATION While Owen’s Law will give customers more control, signage must currently be used to remind customers to inform staff of any allergies. We should not overlook the role of verbal communication in ensuring customer safety, especially when written communication can be misinterpreted or insufficient (i.e. where a customer’s dietary needs are highly specific). Providing verbal confirmation as a double-checking process can give customers more reassurance that they’re being well looked after, and will allow customers and chefs to have more detailed discussions about cooking methods and alternative means of providing allergy-free dishes.

ENGAGE WITH THE CONSULTATION PROCESS It’s likely we’ll hear more about Owen’s Law over the coming months.

Alongside the above, it’s important to stay informed with the progress, and where possible, engage with the consultation process.

By being proactive, rather than reactive, businesses can stay ahead of the curve, giving them time to integrate and tweak new practices without the stress of last-minute compliance (which may be the case for their competitors).

Compliance at Your Fingertips with PREPsafe owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

By Jason Webb, managing director, Electronic Temperature Instruments

OTHER FEATURES OF PREPPY APP When it comes to commercial refrigeration, ‘hot spots’ refer to areas within refrigeration units where temperatures rise above the desired level. This has the danger of compromising food safety, increasing both energy consumption and cost, and placing strain on refrigeration systems. With many businesses facing tightening costs, waste and inflated energy bills are something many strive to avoid.

There are several causes to be aware of to help combat hot spots in your refrigerator units. Arguably the most important of those is ensuring good airflow throughout the entire unit.

Refrigeration units rely on fans to circulate the cold air evenly. Blocking or obstructing these air vents prevents the cold air from circulating effectively, leading to uneven temperature distribution where hot spots thrive. Overloading shelves or improper arrangement of items inside the unit is often the biggest culprit. When the airflow is blocked, the cold air simply cannot reach all areas, particularly items placed close to walls or stacked too densely.

Regular monitoring and investing in good, reliable

equipment is key to avoiding the impact of hot spots.

Manual temperature checks with infrared or digital thermometers help ensure that the unit is maintaining the correct temperature across all zones. Make sure to check the temperature at various points inside the unit, not just near the door or thermostat to gain the best readings.

Automated data logging systems can also record temperature data over a period of time. These systems help detect recurring hot spots and provide insights into the units refrigeration performance.

In the UK and EU, food safety regulations require strict monitoring of refrigeration temperatures.

Guidelines such as the Hazard Analysis and Critical Control Point (HACCP) emphasise the importance of maintaining proper temperature control to avoid food safety hazards. Regular monitoring of hot spots is essential for compliance. Don’t be caught out.

For further information please visit www.etiltd.com See the advert on page 32 for more details.

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant.

In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready to assist. Our customers include restaurant

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including: • Nutrition • Consumption • Customer pickup • Price and barcode labels • Received • Allergy info • And many more...

New customers can also benefit from a free oneon-one screen share tutorial to maximize the app’s functionality. www.prepsafe.com uksales@prepsafe.com +44 (0)20 3960 8787 Mobile: 07951749664

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Food Safety

Natasha’s Law: Reflecting on the Past Three Years

By Simon Brennan, Senior end user client manager for specialist print solutions, Brother UK Three years ago, we saw the introduction of a new law that required any food industry company that sells Pre-packaged for Direct Sale (PPDS) foods to re-think how they’re labelled. The law, formally known as Food Information (Amendment) (England) Regulations 2019, means that all PPDS foods must be clearly labelled with information on potential allergens present.

THE STATE OF COMPLIANCE IN THE UK The initial response to the new law was positive, with Brother UK research finding that 100% of food industry businesses surveyed agreed it would make customers with food allergies feel safer.

But while motivation to comply was there, businesses were faced to do so quickly. Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size, and sticking it to the packaging. So, what has this meant for compliance rates?

A study carried out by Erudus, a market leading source for accurate allergy, nutritional and technical product data, found that more than half (54%) of PPDS food labels still failed to accurately declare the presence of allergen ingredients. One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text.

ADAPTING TO NEW REQUIREMENTS It’s clear that businesses need to work diligently to consistently meet these regulations while maintaining efficiency. Implementing the right technology can be an excellent way to do this, without adding extra pressure or strain on your team. The most appropriate solution will depend on the scale of the business, and how many

locations it has.

For single-location businesses, a stand-alone label printing solution might prove a costand time-efficient way to ensure good legibility of information. However, for those with multiple sites, or more complex requirements on a single site, integrating food labelling with a menu management system can streamline the process of making changes to information by allowing it to be done from a single, central database.

Marka is one such system that has helped customers, including the leading international multi-channel Japanese food business Snowfox Group, find a better way to label accurately and in accordance with Natasha’s Law. It achieved this by analysing the group’s unique needs and implementing the right software and hardware to allow Snowfox to focus on the growth of its business without worrying about the technology.

FURTHER CHANGES AHEAD As food labelling regulations are constantly evolving to ensure the safety and accuracy of food products, businesses should adopt reliable and user-friendly technology to ensure compliance, protect customer safety, and safeguard their own operations.

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. While it’s alarming that so many British businesses are still falling short of the current standards, the good news is that the challenges they face are easily fixed, with a wide range of robust and good-value labelling systems now on the market purpose built to make efficient compliance easy.

For in-depth, expert guidance on achieving and maintaining compliance as efficiently as possible, visit www.brother.co.uk/food-labelling

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In the bustling world of cafes, bars, and restaurants, Logicall’s temperature monitoring solutions aren’t just a luxury—they’re a necessity. Here’s why your establishment needs our innovative technology: Food Safety Compliance: Regulatory bodies demand stringent adherence to food safety standards. Logicall’s LoRaWAN temperature probes ensure continuous monitoring of fridges, freezers, and cold rooms, providing real-time insights into temperature conditions. This proactive approach not only prevents food spoilage but also safeguards your business against compliance issues.

Instant Alerts for Swift Action: Temperature breaches can be disastrous for perishable goods. Logicall’s instant alert system via text, email, or audible alarms ensures swift action in the event of fluctuations. This rapid response not only saves stock but also maintains the quality and safety of your food products.

Easy Deployment and Scalability: Forget the hassle of Wi-Fi dependencies. Our temperature probes utilise long-range communication technology, ensuring seamless connectivity across your entire establishment without the need for complex Wi-Fi infrastructure. This not only simplifies deployment but also makes scaling your monitoring capabilities a breeze.

Preventative Maintenance with Smart Sockets: Logicall’s smart sockets go beyond temperature monitor-

ing. They provide real-time data on energy usage and cold storage unit health, allowing you to proactively address potential issues. By optimising energy consumption and preventing equipment failures, you not only save money but also ensure uninterrupted service to your customers.

Logical Checks Food Probing App: Simplify your kitchen operations and go paperless with our Logical Checks app. Designed to digitise all your HACCP temperature checks, this user-friendly app streamlines your kitchen’s daily routines. Ensure compliance with ease, leaving behind the burden of manual checks and embracing the efficiency of digital monitoring.

Real-Time Display Screens: Take control with Logicall’s real-time display screens deployed throughout your kitchen. Monitor the status of your fridges and freezers in real-time, ensuring that your entire kitchen team is on the same page. This visual solution enhances communication and allows for swift corrective action, minimising the risk of temperature-related issues.

In summary, Logicall’s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance, and operational efficiency. Invest in our technology today and secure the longevity of your perishable inventory while ensuring the highest standards in food quality and safety.

See the advert below for further details.

Hospitality Technology ‘Tis The Season Of Data Collaboration For Hospitality Brands 36

CLH News

OCT/NOV 24

by Hugh Stevens, UK MD, LiveRamp (www.liveramp.com) As the 2024 festive shopping season approaches, optimism is high. Forecasts indicate that consumers will spend more in the run-up to Christmas compared to last year.

These audience insights are available from a range of sources, including first-party data from loyalty programmes, in-store and online orders, app usage and from advertising campaigns. Connecting these datasets requires a holistic data strategy covering the whole business, as well as implementing advanced technologies including data clean rooms which can break down data silos and create a unified view of guests.

For hospitality brands, this period presents a significant revenue opportunity. Consumers enjoying Christmas activities and shopping for gifts will often be combined with socialising around food and drink, resulting in a timely boost for restaurants and bars. However, consumers’ discretionary spending is still constrained, and competition remains fierce.

If data remains siloed, its operational value for making cohesive and impactful campaigns, and therefore business growth, lies dormant.

However, by integrating these data sources, hospitality marketers can paint a richer picture of customer behaviours and preferences, enabling more effective marketing strategies. Moreover, clean rooms also enable other data sources from third-parties that can strengthen customer personas and provide a more comprehensive overview of their path to purchase in a way that respects privacy.

Hospitality marketers face a plethora of unique and dynamic challenges, which require them to stay agile if they are to keep their audiences engaged and drive return on investment. Whether that’s responding to changing consumer preferences for food items (e.g. gluten-free and alternative milk options), or adapting to increased intermediation of their customer relationships through third-party delivery businesses. This is set against the backdrop of rising costs and shrinking margins for hospitality brands thanks to fluctuating food prices, operational overheads and labour shortages.

COLLABORATE FOR SUCCESS

The question then arises: how can hospitality venues distinguish themselves in a crowded market at this crucial time of year?

THE POWER OF PERSONALISATION The key to thriving in this environment is to deliver omnichannel marketing experiences that are personalised and meaningful. This requires a comprehensive understanding of individual preferences, which is essential for capturing customers' attention, loyalty and differentiating one’s brand.

No matter how much data you have internally, it’s impossible to have an end-to-end picture of the consumer by yourself. Data collaboration is essential to achieving the depth of insight needed for truly personalised marketing at scale. By partnering with complementary businesses, such as delivery services and review platforms, hospitality marketers can enhance their understanding of customer behaviour and optimise their strategies accordingly. This also extends to non-adjacent but complementary partners, such as commerce media networks. For example, the insights available to financial services providers on customer purchasing can be leveraged by restaurants targeting those high-value audiences.

Hospitality marketers can then scale these insights across the full range of media environments, with cross-screen measurement capabilities for TV, social and digital platforms. This enables brands to track campaign performance by region, chain and audience, and unlock expanded opportunities to drive value and keep guests coming back again and again. An

Extra Security with CardsSafe CardsSafe is a cost-effective technology designed to securely retain customer credit, debit and ID cards

example here would be understanding from in-app usage what customers prefer to order at lunchtime vs late-night snackers or in different areas. Combined with first-party data, this can be used to deliver omnichannel campaigns that include broader formats such as Digital Out-of-Home (DOOH)/Out-of-Home (OOH) and those at the household and personal level through Connected TV (CTV) and mobile, at specific times and/or certain postcodes where preferences are seen at in-store purchases. Delivering personalised and seasonal-themed moments across digital and dining experiences, these can boost loyalty, showcase menu innovation and drive growth.

TRUST THROUGH TRANSPARENCY Reflecting on consumer concerns around the use of personal data, it is important that hospitality businesses are transparent with customers about how their data will be collected, used and stored. Customers likewise need to understand how they will benefit from the utilisation of their data.

Those that can best articulate this value exchange - i.e. the provision of exclusive offers, loyalty rewards or personalised experiences in exchange for a consumer’s phone number or email - will have greater success in gaining trust and consent. They will also enjoy deeper customer relationships.

At a time when consumers expect highly relevant and personalised interactions across touchpoints by default, hospitality brands need to take a holistic, people-first and shopper-centric approach. By leveraging 360-degree data insights, hospitality marketers can learn to predict, manage and adapt to these changes efficiently to improve the bottom line. If used correctly, first- and second-party data has the potential to ignite momentum for hospitality brands and increase revenue for the coming festive season and beyond.

while customers run tabs. With CardsSafe, caterers, pubs, bars and restaurants can securely retain bank cards, deterring dine and dash and allowing staff to upsell while keeping tabs. As a result of improving security, managers can maximise profit, increase spending, and reduce losses.

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, “The CardsSafe system is great for servicing customers who enjoy our outside areas”. One of The Deers Hut’s most significant challenges when keeping tabs was always their sizeable and hugely popular outdoor facilities. Staying on top of where their customers were seated was soon resolved, and additional CardsSafe units were installed to eliminate dine and dash and dispel potential disputes over tabs or table numbers.

CardsSafe Ltd.’s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides extra security for the venue and customer.

The bar tab-keeping units signify to the customer that the venue cares about their card security, a testament to the long-standing success of CardsSafe technology.

For more information, visit www.cardssafe.com or call 0845 500 1040.

Vista Technology Support: Your Trusted Partner Discover how Vista Technology Support can help you grow your business, enhance your customer experience, and streamline your operations.

Vista provides a comprehensive package of IT solutions designed for retail and hospitality businesses of all sizes and sectors.

Vista’s services include hardware supply, software configuration, cloud support, cyber security, network, and managed services, as well as technology installation, structured data cabling and remote technology helpdesk and onsite engineering and training and support.

by providing you with a range of flexible IT services (Service Desk, Maintenance, Technology Deployment), enabling you to focus your budgets and resources on your core retail skills and in serving your customers.

Vista is a trusted partner for hundreds of retail and hospitality businesses (large, medium and small) across the UK and afield.

Vista supports an award winning suite of customer focused IT services, provided by a team of experienced and certified professionals who understand the unique challenges and opportunities of the retail and hospitality industry.

Vista offers you a flexible and scalable approach that can adapt to your changing needs and budget.

Vista can help you improve your sales, profitability, and customer loyalty by providing you with the latest and most reliable in-store technology solutions.

If you are interested in learning more about Vista Technology Support and how we can benefit your business, please visit our website at www.vistasupport.com or call us on 0330 135 9878.

Vista can help you enhance your customer experience by offering you solutions such as digital signage, self-service kiosks, mobile PoS, loyalty programs, and in-store ordering.

Vista helps you streamline your internal operations

Vista provides you with a true partner and one stop shop for all your IT needs, saving you time, hassle and costs.

We will be happy to provide you with a free consultation and a customised quote based on your specific requirements.

We look forward to hearing from you.

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OCT/NOV 24

Kitchen Equipment and Fit Out

SteelPlus: MKN Sets New Standards With Over 40% Co2e Reduced Stainless Steel All this enables users to actively optimize their carbon footprint and meet the increasing demands for sustainable practices and technologies in commercial kitchens.

MKN, a leading global provider of professional and innovative cooking technology in over 100 markets worlwide, is setting new sustainability standards. The independent international premium manufacturer MKN with more than 600 employees worlwide, presents its latest achievement: MKN SteelPlus.

With the MKN SteelPlus* option, the hidden champion is setting a new standard in professional cooking technology, also in terms of environmental friendliness and sustainability. Our products not only help to reduce CO2 emissions, but also optimize energy and water consumption in professional kitchens through innovation and quality - an important step towards a sustainable professional kitchen.

Made from Aperam infinite™ near-zero carbon stainless steel, the SteelPlus option is available for MKN’s combi-steamer and FlexiChef products.

Compared to stainless steel conventionally produced in Europe, MKN SteelPlus* is characterized by a reduction of over 40%* in CO2 emissions. The comparison with stainless steel worldwide is even more impressive, with a saving of 80%**. Another important aspect is that MKN SteelPlus* is made using 98% scrap content, which further underlines the sustainability.

Another important aspect is that MKN SteelPlus* is made using 98% scrap content, which further underlines the sustainability.

MIWE Smartfresh Lands in the UK

More information: https://www.mkn.com/en/sustainability/mkn-steelplus Email: steelplus@mkn.de * available for MKN’s combi-steamer and FlexiChef products. Scope 1,2,3 - Option for MKN FlexiCombi® and FlexiChef® - ** CO2e emission in the production of SteelPlus 1,06to / To , Source : Manufacturer ***Source : ISSF report based on 30% scrap - ****Source : 304 grade Stainless Steel Carbon Footprint Comparison, EU, Indonesia and China 2022-07-07 R Gyllenram and W Wei, Kobolde & Partners AB 1

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

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

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

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

MIWE smartfresh is available in the UK and Ireland exclusively from EPP. For further enquiries, please contact the EPP team at sales@eppltd.co.uk.

EPP is pleased to announce the first sale of the MIWE smartfresh system in the UK. MIWE smartfresh allows bakers to offer fresh, high-quality products to customers whilst storing goods for longer, saving time, energy and money. The first unit in the UK has been purchased by an established bakery in the north of England with a history of excellence.

ACO Grease Traps, Separators and Recovery Units Find the right grease unit for your kitchen using our selector In today's catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

- Your kitchen equipment set up - Days of operating - Number of meals served ACO have a range grease units to cater for all kitchen sizes. From small under-sink grease traps for low volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs. Answer a few simple questions and receive a recommended solution.

For more information about our Grease range and to download our grease guides visit: www.aco.co.uk/grease-management

Our recommendation will be based on things like:

www.aco.co.uk/buy-grease-solutions

- Location of the unit

See the advert on the back cover for details.

Find a recommended grease unit for your kitchen using our selector now:

Electrolux Professional Launches Energy Saving Undercounter Glasswasher Range Electrolux Professional has expanded its energy and water saving warewashing portfolio with the launch of its NeoBlue Touch undercounter glasswasher range.

tion by simply requiring users to select a 90-, 120-, 180-, or 240-second cycle time.

The range, which is aimed at businesses including cafes, bakeries, and pubs, offers a reliable glasswashing solution tailored around smart savings and ease of use with the simple touch of a button.

NeoBlue Touch is accessible for all users and can be operated through a single button. A change in colour of the button communicates the appliance’s status in seconds, so that operators know exactly what it is always doing.

Electrolux Professional’s OnE Connected app can also be downloaded to remotely monitor, adjust, and customise the models via Bluetooth connection.

The range is available in two lines which are equipped with MyEco Cycle, a smart feature developed to produce significant energy and water savings. Each cycle uses just 260W of energy and 2.1L of water, providing operators with the chance to reduce energy consumption by up to 40%, compared to the manufacturer’s previous undercounter range with 3L of water used.

Engineered to deliver best-in-class performance along with a seamless user experience, the models are equipped with 360° spray coverage and an integrated washing arm to ensure that each item is thoroughly cleaned during every cycle.

The L model has been designed to improve workflow with an enhanced loading and washing capacity of up to 1,170 items per hour. A market-best loading height of 400mm also allows for superior flexibility when loading a variety of glassware, such as crystal, glasses, and ceramic mugs.

Alongside the L model, the smaller S model has been built to maximise results in minimal space, with a loading height of 290mm and rack dimension of 400mm by 400mm. The appliance ensures ease of opera-

The NeoBlue Touch range has also been awarded the prestigious 4-star rating from Ergocert, meaning both lines have been tested to minimise tension and strain on users, all while providing a simple operation through an accessible interface.

Electrolux Professional has set out plans to maximise the range’s lifecycle by offering a dedicated diagnostic support and troubleshooting procedure, along with guaranteeing the availability of spare parts for at least 10 years.

Steve Bowler, Design and Product Manager at Electrolux Professional, said: “The introduction of our new NeoBlue Touch range leaves businesses of all sizes with the chance to capitalise on the potential of sustainable glasswashing solutions. Perfect for any front-of-house operation, the plug-and-play range is on hand to deliver outstanding washing results along with smart savings at the touch of a button.”

For more information, visit https://www.electroluxprofessionalgroup.com

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CLH News

OCT/NOV 24

Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology DrainMinor C from Pump Technology Ltd - The Best

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Blue Seal Ltd are very mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavyduty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we are in the process of launching our new induction- convection ranges, and wok induction hobs.

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

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

The feature benefits of induction far outweigh the

Caterquip Ventilation Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour

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

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

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain. reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment

Pump System For Combi Oven Wastewater Drainage!

When searching for a reliable Combi Oven wastewater, pump installers and owners need look no further than the DrainMinor C from Pump Technology Ltd / Jung Pumpen GmbH. For 26 years Pump Technology Ltd. has been the Uk’s leading wastewater pumping system provider for commercial kitchen drainage requirements.

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

RELIABLE FLOAT SYSTEM: The key feature to its reliability is the float mechanism!

Other small submersible pumps with slider floats inside a tube tend to become jammed with food debris. The DrainMinor C uses a submersible pump with a large triangular float mounted on a rigid external float arm. This ensures an accurate and reliable automatic pump start and stop during the Combi oven cleaning cycle every time.

COMPACT AND EASY TO CLEAN:

pump to facilitate cleaning and the removal of any debris.

A 70mm “center line” low level inlet can be cut into the end or side of the tank to suit any oven drainage layout. Internal pipework and a 1 1/4” BSP non-return valve are all included.

DESIGNED FOR HOT WATER PUMPING: The well-proven, German made, Jung pump is fitted with a Silicon Carbide mechanical shaft seal, oil chamber and shaft seal ring. This provides super protection and long life when pumping hot water and diluted chemicals, particularly when compared with standard pumps which only use a diaphragm shaft seal.

The New DrainMinor C pumping system from Pump Technology Ltd is the perfect solution for kitchen designers and operators to ensure reliability and ease of use during light, medium or heavy Combi Oven cleaning cycles.

The compact, grey, rigid, recyclable, Polyethylene collecting tank. (Dimensions: - H 322mm x W 300mm x D 290mm), will fit conveniently under a counter with ample access room. The easily removable lid covers the entire top of the tank and fits onto a captive seal. This allows a clear view into the tank and all around the suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Kitchen Equipment and Fit Out

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Fridge Seals Direct Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how

to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Temporary Kitchen & Equipment Hire Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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CLH News

OCT/NOV 24

Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success While alfresco experiences have always been a popular choice during the summer months, the COVID-19 pandemic saw the resurgence of outdoor dining and socialising all year round. the restrictions and health concerns of 2020/21 forced operators to rethink the importance of outdoor spaces, creating a renaissance in their use. Now, thanks to innovative designs, products, and relaxed council regulations, outdoor spaces are no longer confined to warm weather—hospitality operators can create year-round alfresco environments that boost sales and profitability.

A YEAR-ROUND OPPORTUNITY What began as a necessity during the pandemic has become a key growth opportunity for hospitality operators. Alfresco dining and socialising have grown significantly over the past few years, with consumers increasingly seeking outdoor experiences, regardless of the season. As more people embrace dining, drinking, and socialising in outdoor environments, operators have recognised that the potential for increased revenue doesn’t need to be restricted to sunny days.

The key to unlocking year-round success lies in adapting outdoor spaces to cater to customers during the cooler months. This shift not only keeps operators competitive but also caters to changing consumer preferences for unique and flexible dining environments.

INNOVATIVE DESIGNS AND SOLUTIONS Advancements in outdoor furniture, heating systems, and shelter solutions have made it easier than ever for operators to create inviting and comfortable outdoor areas all year round. Weatherproof furniture, retractable awnings, and pergolas offer protection from the elements, while outdoor heaters, fire pits, and infrared panels ensure warmth, making outdoor dining just as appealing in autumn and winter as in the summer.

Lighting also plays a vital role in transforming outdoor areas into cosy, atmospheric spaces during darker months. String lights, lanterns, and ambient fixtures can make outdoor seating areas feel welcoming and luxurious, helping to extend operating hours and maximise customer enjoyment.

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

REGULATORY FLEXIBILITY AND REDUCED RED TAPE One of the major challenges for expanding outdoor spaces in the past was dealing with regulatory hurdles. However, many councils have relaxed restrictions since the pandemic, offering hospitality operators more flexibility in setting up impromptu outdoor seating areas. This has made it easier to take advantage of unused spaces like pavements, courtyards, or car parks.

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

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce.

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

Unique Dining Experiences: Autumn and winter offer opportunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners. By offering unique experiences in a comfortable outdoor setting, operators can attract customers who may not have consid-

ered dining out in the colder months.

Customer Preferences: Many customers still prefer outdoor seating, even in cooler weather, due to lingering concerns over indoor spaces. Providing warm, well-lit, and inviting outdoor spaces helps cater to these preferences, ensuring that venues are accessible to a wider range of guests.

Extended Operating Hours: By equipping outdoor areas with appropriate lighting and heating, operators can extend their business hours into the evening, capitalising on customer footfall throughout the day and into the night.

Brand Differentiation: Establishments that invest in year-round outdoor spaces distinguish themselves from competitors. Stylish, adaptable alfresco areas become a unique selling point, drawing customers seeking an experience that goes beyond the ordinary.

MAXIMISING PROFITABILITY THROUGH ALFRESCO INNOVATION Year-round outdoor spaces offer significant opportunities for increasing profitability. With thoughtful planning and investment in quality outdoor solutions, operators can boost their venue’s appeal and turn previously underused areas into profit-generating spaces. This shift also reduces reliance on seasonal peaks, allowing venues to operate at a higher capacity and capture customer interest all year long.

In conclusion, the importance of outdoor spaces for hospitality operators has never been more evident. The post-pandemic resurgence of alfresco dining and socialising has unlocked new revenue streams, and with the right investments in design, products, and technology, operators can make outdoor spaces work for them 365 days a year. By creating warm, comfortable, and welcoming outdoor environments that operate seamlessly through autumn and winter, venues can ensure long-term growth, profitability, and customer satisfaction.

Domestic & Trade Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture sup-

pliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Outdoor Spaces

OCT/NOV 24

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43

Looking For An All Weather Outdoor Space For Your Venue? We’ve Got You Covered west elevation, Broadviews Habitat vertical sliding glass wind breakers can be slid up or down depending on the weather, with a special counterbalance design anchored into the ground for stability. The Club are delighted with the finished result.

Established in 1906 and set in 18 acres overlooking the river Thames, the exclusive Phyllis Court Members Club at Henley approached Broadview Shading Solutions for their expertise in providing outdoor covered spaces with the quality and design to match the grandeur of their Georgian style club house and surroundings. Used for weddings and events, the club wanted to expand capacity and create an area for comfortable outdoor dining.

Broadview have a large range of outdoor living systems, manufactured by the industry leading brand Brustor, and offer commercial solutions to hospitality venues to suit all budgets.

Broadview proposed the Brustor B250XL with frameless sliding glass walls and louvered opening roof. The whole area is now increased by approximately 80sqm and can be open or closed at the touch of a button. The addition of 3kw non-glow Tungsten heaters and integrated LED mood lighting provides the perfect ambience for an all year round solution that can seat 60 people.

With over 55 years of experience - backed with a five year warranty, an‘Excellent’ Trust Pilot rating and an accredited ‘Somfy Expert’ status, you can be sure that you’re in good hands from initial survey right through to the final installation. Talk to the experts for your free consultation and see how your business can benefit with an outdoor lifestyle solution.

On the outdoor riverside terrace Broadview installed 5 commercial umbrellas with integrated coloured RGB lighting, adding further seating for another 30 guests, whilst along the

Call 01202 679012 or visit their website: www.outdoor-shading.co.uk

Café Culture - Pavement Profit Get The Best Of Both Worlds With Indoor/Outdoor Furniture

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from

UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Many bars and pubs like to provide all year-round outdoor seating for smokers and those who simply want to enjoy a bit of fresh air. However, there’s no doubt that your outdoor seating needs plummet as the days turn colder.

Here at Trent Furniture, we offer a great selection of furniture that looks just as at home as your indoor furniture when placed inside and is built to withstand the weather when used outside.

The fully recyclable polypropylene Nantes Chair is a great example.

Stackable up to 8 high, its contemporary design in grey means it looks great on pavements and inside cafés. If brown is more in keeping with your décor scheme, you can opt for the equally contemporary Bolero Side Chair or Bolero Armchair. Again, made from eco-friendly polypropylene, it features a rattan effect in rich brown that’s perfect for your outdoor

dining space, garden room or even main dining area.

Available in four strong wicker-effect colours, plus wood-effect and all-aluminium, the Monaco Stacking Chair is a great favourite with customers thanks to its comfort, quality and option to use both indoors and out.

Aluminium tables are also a great investment to use outside when the sun shines and indoors when the weather turns. Available in a choice of square, round or poseur, the Alma Table can work hard for you all year round in any location. If you’d like a wooden top, the Capra Table with its water resistant synthetic teak top will do you proud for years both indoors and out.

To find out more about the innovative and hardwearing outdoor/indoor furniture we offer, please give us a call on 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

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CLH News

OCT/NOV 24

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality When it comes to creating an exceptional customer experience in the UK hospitality and on-trade sectors, many aspects vie for attention—menu offerings, ambiance, and customer service, to name a few. Yet, one crucial area often overlooked is the design and refurbishment of washrooms. The condition, appearance, and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction.

In hospitality, first impressions are everything, and washrooms are no exception. The design and cleanliness of washrooms directly reflect the overall quality of the establishment. Modern, stylish, and well-maintained washrooms reinforce an image of professionalism and care, leaving guests with the impression that they are valued. Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience, leading patrons to question the standards upheld in other areas, such as food hygiene and service.

The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear. Durable materials are essential in maintaining a facility that looks clean and functions well over time. Using high-quality, easy-to-clean surfaces such as tiles, stainless steel fixtures, and hardwearing cubicles can reduce long-term maintenance costs and ensure the washroom remains presentable.

Durability is also tied to sustainability, an increasingly important factor for eco-conscious customers. Investing in water-efficient fixtures and lighting systems not only reduces an establishment's environmental footprint but also signals a commitment to responsible business practices. More and more, customers are drawn to businesses that embrace sustainability.

Ergonomic design is key in ensuring a positive washroom experience for all guests. This involves choosing layouts and fixtures that allow for intuitive use, such as appropriately placed hand dryers, soap dispensers, and mirrors. Adequate ventilation, clear floor plans, and thoughtful placement of amenities like baby changing stations can significantly improve user comfort and ease.

The design and refurbishment of washrooms should not be seen as an afterthought. These spaces are an extension of an establishment's brand and values, playing a critical role in the overall customer experience. A well-designed washroom that considers appearance, access, durability, and ergonomics not only enhances customer satisfaction but also protects and elevates the reputation of the business. As the hospitality and licensed trade sectors continue to evolve, investing in these often-overlooked areas is essential for staying competitive and earning long-term customer loyalty.

Need a Quick and Easy Washroom Upgrade?

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

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

IDEAL FOR HOSPITALITY. RapidFit washrooms are particularly popular in the hospitality industry. Whether you're running a pub, restaurant, or hotel, our fast and easy solution can help you create a welcoming and accessible space for your customers.

CHOOSE THE RIGHT CORE FOR

YOUR NEEDS Our RapidFit toilet cubicles, vanities, and IPS are available in two core options: MR MFC and Compact Grade.

• MR MFC: Perfect for light to medium-traffic spaces, MR MFC is backed by a 5-year manufacturer guarantee.

• Compact Grade: Ideal for high-traffic areas, solid-grade laminate is completely water-resistant and comes with a 10-year guarantee. It's perfect for humid and wet environments.

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks.

Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now.

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk

New Saniwall Pro Up Style with Stylish Panels Saniflo has introduced an additional model to the Saniwall Pro Up line-up; taking the range to three core products featuring glass, tiles and now wall panels. The stunning Saniwall Pro Up Style offers a choice of two modern panels in grey concrete or Carrera marble patterns which are designed to match all bathroom colours and styles. Simple and lightweight to install, the highly durable panels not only look great, but are very practical and easy to clean. They are manufactured from a polyethylene core and two aluminium layers which creates the perfect blend of flexibility and strength. No preparation is required prior to installation and the panels are 100% waterproof. Panels offer excellent access to the frame and macerator for maintenance and servicing. The bottom panel simply slides out once the WC pan is removed and the top panel pops out once the push button flush is removed.

The Saniwall Pro Up Style is a concealed unit that enables a stylish focal point in a bathroom/shower room where gravity fed plumbing is either not possible, or is too difficult or expensive. The unique frame system of the Saniwall accommodates all types of wall-hung WCs and uses Grohe cistern technology.

The unit features an integral macerator pump with a dual flush system and attractive flush plate and pumps waste up to five metres vertically and 100m horizontally. Four inlets are located on the macerator for the installation of a complete shower room and adjustable feet are supplied as standard to allow variable pan heights.

The unit comes with up to five- year extended warranty.

Tel: 020 8842 0033 Emal: sales@saniflo.co.uk Web: www.saniflo.co.uk

Design and Refit Muswell - Certified Excellence It’s The Small Touches That Make A Big OCT/NOV 24

For over four decades, Muswell Manufacturing Co, Ltd has been a pioneering force in the furniture industry. With a rich legacy that goes back to 1974, we have continually redefined the standards of quality, innovation, and style. Today, we are proud to present the NewStorm range - a masterful blend of sophistication and functionality.

The NewStorm range is a testament to our commitment to certified excellence. Each piece within this collection is crafted for maximum strength and durability, ensuring that your investment in our furniture withstands the test of time. Beyond the robust construction, the NewStorm lineup spotlights our dedication to design flair and usability. It’s not just furniture that we create, but spaces where memories are made, and experiences are shared.

At Muswell, we go beyond merely manufacturing exceptional furniture. We make sure our clients receive

the best. That's why each client is partnered with a dedicated account manager, whose job is to streamline the selection and purchasing process, making it as smooth and hassle-free as possible.

Yet, our commitment doesn’t stop at providing high-quality furniture. We believe in flexibility and convenience for our clients. With available options for both hiring and purchasing, we strive to accommodate the varying needs and budgets of establishments across the hospitality sector.

Join us in our journey towards redefining the boundaries of folding furniture. Embrace the NewStorm range and let us assist in bringing your establishment to new heights of elegance and functionality. Reach out to the Muswell team today for an exclusive look at this premium collection.

Tel: 01296 427 727 | Email: sales@muswell.co.uk

CLH News

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Difference: British Luxury Lampshades

So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences.

These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel.

Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel roomthat’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers.

At Tringhams we have been supplying handcrafted luxury lampshades from our family-owned business in London since 1986.

We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte.

If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on this page for details.

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

A vintage and eclectic theme was at the heart of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests. The design team meticulously crafted the space, carefully considering the transition from day to evening and creating a dynamic ambience.

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

“Twelve Ashby is a testament to our ability to create truly exceptional hospitality environments,” said Michael Hall, senior designer at ABDA Design. “Our goal was to design a space that would not only impress but also inspire repeat visits, with the eclectic design features offering guests something different every time. We drew upon our expertise in the sector as well as thorough research of the local area to ensure we created something unique. We believe we ultimately achieved this through a combination of bold design, a strong grasp of how different materials and finishes intersect, and a deep understanding of our client’s vision.”

Twelve Ashby has been incredibly well received, establishing a reputation as an exciting destination in the local area. “Feedback from our client has been fantastic and we couldn’t be more pleased with what we achieved together” concluded ABDA’s Michael Hall.

Twelve Ashby is the latest addition to the specialist hospitality design firm’s portfolio, which includes projects for many other leading restaurants, bars, and hotel groups. ABDA Design works closely with its clients to turn ideas into reality with interior design and brand development, commercial kitchens plus build and interior fit outs.

For more information Tel: 01604 770687 Email: sales@abdadesign.co.uk or visit www.abdadesign.co.uk

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CLH News

OCT/NOV 24

Design and Refit

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

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

niture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

ABOUT DRAKES BAR FURNITURE

FREE QUOTE AND PROFESSIONAL ADVICE

MST Auctioneers Ltd

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality fur-

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Embrace Versatile Design With Stackable Chairs Most hospitality venue managers are required to plan and host events of vastly different types and sizes. So, when you’re planning a new interior layout for your space, it’s important to remember to factor in flexible stackable chairs for busy times like Christmas or when you’re hosting a large function.

Here at Trent Furniture, we supply a huge range of lightweight and high-quality chairs designed for effortless stacking up to eight high, resulting in hassle-free storage when not in use.

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks. The Harrow Steel Stacking Chair is a highly popular choice. Not only is it a budget-friendly option, it’s available in silver, gold or black steel frames with a choice of upholstery options to fit every interior. Or if you’re looking for a rounded seat back, then check out the Cambridge Steel Stacking

Chair for similar looks and value.

Alternatively, if you regularly cater for parties such as weddings, baby showers and milestone birthdays, the Chiavari Stacking Chair sets the celebratory tone perfectly in a choice of limewash, gold or silver frames with comfortable padded seating.

We also supply stacking chairs that blend in seamlessly with your permanent furniture. The Loopback Stacking Chair is a design classic with a French flair that’s perfect for any restaurant or chic café.

Alternatively the York Crossback Stacking Chair is a highly popular chair that is as at home in a restaurant as in a contemporary wedding venue.

To find out more about how you can effortlessly transform your space to cater for any event with easy-to-stack chairs, please call 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

Design and Refit

OCT/NOV 24

CLH News

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK/QUICK DELIVERY chairs to 14 INDOOR ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use and now a full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com / email;terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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48

CLH News

OCT/NOV 24

Design and Refit

Leading the Way in Table Numbers & QR Code Labels for the Hospitality Industry

Brunel Engraving proudly stands as the UK’s foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector. With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction.

Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving tech-

niques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

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

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Are You Looking for Restaurant Chairs or Pub Chairs Supplies?

Looking to buy Restaurant Chairs online? Then look no further than www.regentchairs.co.uk We offer a large range of restaurant chairs and other seating for your restaurant, bistro or hotel.

Our substantial range of chairs includes metal, wooden, and wicker weave chairs in many colours and finishes. Choose designs which are robust, contemporary, vintage, or designer styles.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Our website allows visitors to easily narrow down their search by using separate categories. Popular searches are for banqueting chairs, restaurant furniture, comfy seating, upholstered restaurant chairs, wooden chairs, traditional furniture and modern.

Restaurant chairs supplied by us are an Excellent

Quality and Price. Our restaurant chairs are ideal for a pubs, bars, hotels, golf clubs we stock a restaurant leather chairs, banqueting chairs, restaurant tables, pub furniture, leather restaurant chairs, leather restaurant sofas and pub outdoor furniture ideal for the all venues.

If you are looking for restaurant chairs, pub furniture or leather restaurant sofas, banqueting chairs, on latest trends of sofas, tables and chairs on our website.

If you need any help in making your choice on your restaurant chairs or restaurant tables or restaurant sofa’s, call us on 01159 223300 or email info@regentchairs.co.uk - 7 days a week 24 hour website.

Property and Professional

The Rise of “Dine and Dash” and Your Rights at Law

By Sunjay Versani, Solicitor Advocate and Crime Director at Duncan Lewis Solicitors (www.duncanlewis.co.uk) 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 very profession was caught out and sternly sanctioned by both the court and her regulators.

The frivolity of the phrase ‘dine and dash’ perhaps does a disservice to just how serious this sort 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 partly stem from the fact that people are no longer properly communicating legitimate grievances about their meal or service 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.

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 statutory offence pursuant to section 3 of the Theft Act 1978. It is also an 'either way offence' meaning that both the crown and magistrates’ courts 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 courts, operators will need to think carefully about how they respond to such situations in the first instance.

OCT/NOV 24

CLH News

49

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 vary 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. Courts 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 start 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.

CITIZEN’S ARREST

DISSATISFACTION

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 cautionary tale of proprietors, waiters and kitchen staff trying 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 sort of crime such as taking photo IDs, credit cards and deposits before providing service. That said, these measures could also serve 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 preserve any evidence that may assist officers, such as jotting down descriptions and securing booking data and security camera footage. If other patrons witness

If a customer leaves without paying due to dissatisfaction with the service or food or pays a token amount under protest, the situation can transition from a criminal matter to a civil one.

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages

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 satisfactory 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 sort of crime is far from trifling, so it can only be hoped that the recent focus on this offence can bring a more concerted effort by the police to ensure culprits get their just desserts.

and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

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

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

T H E W E S T C O U N T RY S P E C I A L I S T S

STANDERWICK, SOMERSET

• Substantial Freehold Country Pub & Successful Business • 4 Interconnecting, Well Presented Trading Areas & Main Central Bar Servery • Very Well Appointed 3 Bed Owner's Accommodation • Pretty Landscaped Trading Patios with Separate Beer Garden • Large Car Park

W! NE

PRICE: £500,000 + VAT

W! NE

PRICE: £20,000

FREEHOLD

REF: 5029

• Charming & Unspoilt Grade II Listed Devon Village Inn • Character Main Bar with Inglenook Fireplace with Local’s Snug Bar • Kitchen, Ancillaries and Recently Built ‘Back of House’ Extension • 4 Bed Owners Accommodation & Outside Seating & Separate Dedicated Car Park • Available on a New ‘Free of Tie Lease’ at a Fair Rent

STOKE GABRIEL, DEVON

LEASEHOLD

REF: 5023

PRICE: £1,500,000

W! NE

REF: 3853

PRICE: £65,000

REF: 4898

FREEHOLD

60+ Covers & Commercial Kitchen

21 Letting Rooms & An Owners Flat

Bar/Restaurant Areas 66+, Garden 60+

Landmark Town Centre Position

Substantial Income & Profits

2 Bedroom Owners Accommodation

Easy Daytime Hours, 6 Days A Week

City Centre Trading Position

Landmark Trading Position

Thriving Turnkey Business

Well Presented Throughout

Affordable & Profitable Business

REF: 4940

• Stunning, Fully Refurbished Village Inn • Thriving Business with the Benefit of 4 En-Suite Letting Rooms • Extensive Outside Space, Gardens, Patios & Outside Bar • Beautifully Presented Trading Areas Over 2 Levels • Professional & Newly Equipped Commercial Kitchen & ‘Back of House’ Space

STOKENHAM, DEVON

REF: 4691

LEASEHOLD

LH £75,000

2168

FH £725,000

6015

FH £295,000

4794

EXMOUTH, DEVON

DORSET VILLAGE

POPULAR DEVON VILLAGE

Licensed Café, Bar & Restaurant

High Turnover Free Of Tie Village inn

High Turnover Character Village Inn

Prime Town Centre Location

140+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark Trading Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Gardens 64, Car Park 100

Beer Gardens 98+, Car Park

Tremendous Potential

6 Bedroom Owners Accommodation

Impressive & Profitable Business

LH £16,995

2109

LH £99,000

4865

FH £695,000

4859

REF: 4520

• Restaurant Premises with Guest Rooms in the Beautiful Town of Dartmouth • Fronting a Busy Pedestrianised Street • Restaurant Operating Daytimes Only with Scope to Increase Trading Hours • Guest Rooms Available All Year • 1 Bedroom Owner’s Accommodation & Bedsit Currently Let on an AST

NEWTON ABBOT, DEVON

LEASEHOLD

SOMERSET COUNTRY VILLAGE Destination Country Pub & Restaurant

TEIGNMOUTH, DEVON

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

PRICE: £47,500

EXETER, DEVON Extremely Profitable Guest House

• Established Cafe Located in the Sought After Town of Teignmouth • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu with a Selection of Hot & Cold Beverages • Sociable Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

TORQUAY, DEVON

LEASEHOLD

SOUTH HAMS COAST Café, Coffee Shop & Restaurant

GUIDE RENT: £50,000 + VAT PA

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

PRICE: £79,000

• Stunning Hotel & Inn with Luxury Rooms Overlooking Dartmoor National Park • Steeped in History with 7 Luxury En-Suite Letting Rooms • Extensive Trade Gardens, Patio, 2 Paddocks & Private Field • Separate 3 Bedroom Owners Bungalow & Gardens • Genuine Retirement Sale of a Very Successful Business

SOUTH ZEAL, DEVON

DARTMOUTH, DEVON

PRICE: £39,950

LEASEHOLD

REF: 4918

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Coastal Licensed Café & Takeaway

Stunning Country Inn & Restaurant

Village Inn With 6 Letting Rooms

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar & Dining Areas 70, Gardens 100+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

4 Bedroom Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

High Turnover Award Winning Business

LH £9,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £750,000

4866

01392 201262 www.stonesmith.co.uk

ACO A CO Gr Grease ease T Traps, raps, Separ ators and R Separators Recovery ecover y U Units nits Find the right grease unit for your kitchen using our selector In today’ y’ss catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs.

Answer a few simple questions and receive a recommended solution based on things like: Location of the unit Your kitchen equipment set up Days of operating Number of meals ser ved ACO have a range grease units to cater for all kitchen sizes, from small under-sink grease traps for low-volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

$ $&2 *UHDVH WUDSV FDQ īW HDVLO\ XQGHU NLWFKHQ VLQNV &2 *UHDVH WUDSV FDQ īW HDVLO\ XQGHU NLWFKHQ VVLQNV

Find Find a recommended recommended grease grease unit ffor or y your our kit kitchen chen using our selector selector no now: w: www.aco.co.uk/buy-grease-solutions www.aco.co.uk/buy-grease-solutions

A ACO. CO. w we e car care e ffor or w water ater