CLH Digital - Issue #205

Welcome to the latest issue of CLH Digital

We have been exhibiting at some tradeshows recently which are always an oppor tunity to gain some impor tant feedback We were at a tradeshow in the West Countr y the day Chancellor Jeremy Hunt was announcing his budget Prior to the budget I was asking people from all walks of hospitality and fellow exhibitors who supply to the hospitality sector, did they expect the Chancellor to offer the sector any relief?

The answer was a resounding no, and they were right, but should we just leave it there? Absolutely not!

It’s no secret that the sector has experienced the most turbulent times in modern memor y I have often said I was an operator running my own wine bar restaurant in the mid-80s to mid 90s, during the times of a recession, high unemployment and the highest interest rates I think we ’ ve ever had

That said the events of recent years have clearly surpassed that, but there are signs that green shoots of recover y may be here

We lead today with the news that the UK pub trade saw a surge of sales fuelled by the recent Super Saturday, the Six Nations rugby tournament, and the festive spirit of St Patrick's Day, bringing I hope a palpable sense of cautious optimism echoing through the industr y

For a sector that has weathered a relentless storm of challenges ranging from COVID19 lockdowns to soaring energ y costs and inflation the recent uptick in business offers a glimmer of hope

However, amidst this newfound buoyancy, a crucial question looms large: will the government extend the hand of suppor t that this sector so desperately needs?

According to a recent sur vey conducted by Zonal and NIQ, there's a notable shift in consumer behaviour Britons, it seems, are increasingly prioritizing social outings, signalling a potential resurgence in the hospitality sector

This newfound consumer confidence is mirrored by a widespread belief among the British public that the hospitality industr y warrants governmental backing - a sentiment echoed by industr y stakeholders and pub owners alike

Years of unyielding pressure exacerbated by the pandemic have as we are all too aware left the hospitality sector teetering on the brink of collapse Lockdowns, energ y cost spikes, inflation, rising interest rates, an outdated business rates model, and burdensome

government taxation on duty and VAT have collectively contributed to a wave of closures, leaving many businesses on the brink of ruin Yet, despite these challenges, the industr y has displayed remarkable resilience , navigating choppy waters with determination and innovation, which is always made me proud to be associated with it

However, the absence of substantial suppor t from the government remains a glaring omission in the sector's struggle for sur vival Chancellor Jeremy Hunt's failure to extend meaningful assistance to pubs and bars has not gone unnoticed While the recent surge in sales provides a glimmer of hope , it does not absolve the government of its responsibility to provide comprehensive suppor t to an industr y that is integral to the social fabric of the nation

With a general election looming on the horizon the pressure on political par ties to address the needs of the hospitality sector has never been greater

And speaking for myself I would say that all politicians must move beyond the rhetoric and ambiguity that they feed us on a daily basis outlining concrete plans to suppor t the industr y through tangible policy measures I have not heard a single politician highlight as we go into the election what their personal opinion or their par ty’s policy is with respect to the hospitality and licensed on trade sector

We cannot afford to let the fate of countless pubs and bars hang in the balance while politicians engage in political posturing

The recent uptick in sales may indeed signify a turning point for the beleaguered hospitality sector, but true recover y can only be achieved through collaborative effor ts between industr y stakeholders and the government, a government working with the sector instead of tying one hand behind its back

One thing remains abundantly clear, we must keep the pressure on, if they want our vote they have to earn it and by that they have to tell us what their intentions are if and when their par ty comes to power

The future of the UK pub trade hangs in the balance , and it is incumbent upon our elected representatives to rise to the occasion and provide the suppor t that this vital sector so desperately needs

Once more I would ask you to please do follow us on Twitter, and encourage as many people you know in the trade to sign up to our digital issue , fur ther details can be seen at www catererlicensee com

I can always be contacted at edit@catererlicensee com

“Super Saturday ” & St. Patricks Day Bring Welcome Sales Boost to Pubs

(CONTINUED FROM FRONT COVER)

The categories which saw an uplift in transaction volumes include:

• Pubs and Bar s: Up 19 per cent, vs the average Saturday in 2024

• Restaurants: Up 5 7 per cent, vs the average Saturday in 2024

The hospitality industr y has welcomed the boost after a challenging Februar y when the Barclays Consumer Spend repor t showed that restaurant spending was down -13 4 per cent last month, with many Brits opting to stay in instead of dine out

Growth in spending at bars pubs and clubs in the month was at its lowest level (1 1 per cent) since September 2022

SPEND BOUNCING BACK

Karen Johnson, Head of Retail at Barclays, said: “Pubs and bars will undoubtedly be hopeful that Saturday’s result will set the tone for the rest of the year With many major spor ting events taking place this summer –including the Olympic Games, UEFA Euro 2024 and Wimbledon – we may see consumers ’ non-essential spending bounce back as we approach the warmer months ”

The news that the hospitality sector has enjoyed a March sales uplift was fur ther confirmed with the news that St Patrick’s Day also provided a massive sales boost

THREE CHEERS

It was “Three cheers for the Apostle of Ireland” as St Patrick’s Day 2024 which took place on Sunday (17 March), boosted the UK’s pubs, bars and restaurants by £81 3 million, up from £78 9m the year before

The celebrations for the St Patrick’s Day weekend star ted on Friday and continued through to the day itself on Sunday the 17th with sales across the 3 days up +3 3% versus the same weekend in 2023 In addition to

this, the weekend was +11% up versus ever y other weekend in 2024 thus far, which was a real result for the hospitality industr y that has struggled to see any real momentum as yet this year

The weekend drove a total of 27m pints of draught beer and cider with c 4 5m pints of stout consumed across the 3 days Overall, the trade saw strong growth in Ale , Cider, Stout and World Lager as consumers celebrated the ‘craic’ with friends and family

The average pub ser ved 1,077 pints of Draught Beer & Cider over the course of the weekend, equating to a £3,301 income generator This was an extra +106 pints sold per pub versus an average weekend this year

Last year, St Patrick s Day fell on the Friday and became one of the biggest sales days of the year – this year we saw Saturday driving the highest sales as many outlets capitalised on both the Super Saturday of the Six Nations finale along with many St Patrick’s Day events

England had the thirstiest fans drinking an extra 126 pints, with Scotland a steady second drinking an extra 96 pints but Wales fans had clearly given up on the tournament and drank 72 pints less than average

FOOTFALL GROWS

Overall footfall to pubs grew in line with volume with the weekend +2 9% vs 2023 driven by strong increases on Saturday & Sunday Saturday saw growth in City Centres and Suburbia as groups gathered for St Patrick s Day and the Rugby, whilst Sunday was all about Rural & Suburban areas

People stayed even longer with the average consumer dwell time growing at a total level to 135 mins vs 131 mins in the same week last year (+3 1%) City Centres and Suburbia benefitted the most, as all locations grew consumer visit length over the weekend

Oxford Par tnership’s CEO, Alison Jordan, commented: “The weekend’s sales were a great result for the On Trade and exactly what the hospitality sector needed – here’s hoping the Easter weekend will continue this trajector y and show equally strong results

New Staffing Models and Embracing More Technology

To

Enticing

How Hospitality Will Change

solution for their staffing needs Businesses can also bring in specialists with unique or hard to source skills that can help them expand their offering

Since the pandemic , there has been a rise in the number of workers going freelance to enable them to choose a work life balance These individuals want to have control over who they work for and when In hospitality, this might mean not having to do ‘graveyard’ shifts, or having to choose between work and family first, which has a dispropor tionate impact on women

Changing these working practices can enable more women to return It also needs to see the rise of more women in decision-making positions, as this will also have a positive effect

Those businesses that adapt to the blended workforce model effectively should see the rewards

The second trend that hospitality businesses need to adopt is to be more innovative and embrace technolog y solutions that can reduce costs and increase revenue to aid that bottom line

More than 6,000 hospitality venues closed in 2023, while annual new openings continue to fall as a result of the ‘cost of doing business’ crisis

innovative individuals to help shape the future of how businesses are run

What does that future look like?

and can be agile to the ebbs and flows of business, they firstly need to be cre-

112,000 hospitality vacancies at

a top priority However, the traditional model is going to have to

cost-efficient workforce model

This can be achieved through adopting a blended workforce , where businesses operate with a select number of permanent staff, which is then supplemented with skilled freelance hospitality workers

This model of working, which has been steadily expanding over the past decade or so, will become more universal

One of the key advantages for businesses is they can strategically optimise their operations to be more agile in the face of uncer tainty By relying on self-employed professionals during peak times, businesses can ensure they have the right number of staff with the right skills, without the burden of long-term commitments

For businesses operating on tight margins, especially small businesses, a blended workforce is a cost-effective

Cost rises in energ y, in food and in labour are hardly going to drop, so the sector needs to look at embracing technolog y more if it wants to be more streamlined

Technolog y already plays a par t, Brigad’s hospitality freelance platform being one example

Improving efficiency through technolog y can have a significant impact on your bottom line Using apps to complement strategic actions should be par t of ever y hospitality business operation,” says Brigad’s UK MD

Nicolas Ferrar y Brigad has identified technolog y that is already available now that can assist businesses This is the future of hospitality It isn’t a fad but they are must haves

The notion of relying on current

of the Quar ter-Finalists

Steve Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hard-fought

award, showing the excellence in our sector We are delighted to have had so many entries in 2024, despite the challenges that our sector has faced over the last few years, showing, as ever, the resilience and commitment of our licensees

We are proud that these awards offer a value-added experience to all those involved with business insight and the chance to evaluate their businesses at ever y stage , from myster y diner visits and feedback, right through to our final judging day at Sky HQ

The best of luck to ever yone involved this year and I look forward to meeting our finalists in June for their final judging day ”

The BII will announce their Semi-Finalists in April, who will then receive a visit and inter view at their premises with Head Judges, Amanda Hemming and Ashley McCar thy to help decide on the final six!

All six finalists will be presented with a trophy at the BII Summer Event on 18th June , where the winner of Licensee of the Year 2024 will ultimately be crowned

The 2024 Licensee of the Year Quar ter-Finalists can all be found on the BII website in this link > https://bit ly/BIILOYA24

2023 Pub Closures Hit “Decade High”

appear to be receding The first quar ter is a much slower trading period for pubs, and while sales growth was impressive in December, many pubs are struggling to turn a profit

“Many

But on a more positive note , he added: “Even though many large pub chains and independent pubs are struggling innovative new market entrants

and theme pubs such as the Boom Battle Bar chain are successfully shaking up the industr y ”

Only A Pavement Away Announces The Appointment of Evangeline Harbury as Charity Ambassador

of child food pover ty Evie joins other brilliant chefs and industr y exper ts who advocate for the charity, such as Michelin starred

chef Tom Aikens who was made a Patron of Only A Pavement Away in 2023

Evie’s experience will be a real asset in growing awareness of the charity across the sector, ultimately driving vital fundraising to help Only A Pavement Away reach its ambitious goal of suppor ting 9,250 people by 2029, with a cumulative ROI of c £473 million added to the UK economy

Greg Mangham, Only A Pavement Away CEO and founder, said: “Evie’s knowledge and understanding of the hospitality industr y will be invaluable in helping to build awareness of the suppor t we offer With her help we will be able to reach even more people facing challenges and help them into meaningful careers within the sector I am absolutely thrilled to have Evie join our incredible team of people”

Evangeline Harbur y said: The hospitality industr y has always been ver y close to my hear t, and throughout my career I have tried my best to give back and suppor t those who need it most I believe Only A Pavement Away does such amazing work for the sector so I am delighted to be able to suppor t these effor ts and excited to see what 2024 will bring”

SIZE DOESN’T MATTER

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

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents, as it can for large corporates It means that any changes to payment needs can be met seamlessly –whether that’s switching from in-person to online payments looking at multi-currency payments, or buying into a complete omni-channel solution

IT'S ALL ABOUT THE DATA

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

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

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

A 360 DEGREE VIEW

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

fast-track ticket to the World Class GB semi-finals, but an all expenses paid trip to Shanghai, plus £2000 VAT-free cash Kadir wowed the judges with his ‘Island Harmony’ creation, a Casamigos tequila-based inspired by his older brother Kadir commented: “Par ticipating in the ‘Best in Glass’ competition was such an incredible and fun experience The moment I found out I had made it to the finals was just incredible I felt proud and ner vous at the

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

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

Taking the worr y out of payment acceptance means you can

same time , given there was such a high level of talent When they announced my name for the first place , I couldn’t explain my feelings, it was truly an honour to be amongst such skilled bar tenders and such an enthusiastic crowd Now I eagerly await the World Class final and I am confident it will be equally amazing ”

The competition was fierce with talented Be At One mixologists from across the countr y showcasing their skills First runner up was Abbie Conner, Holding General Manager at Norwich Be at One , who impressed the judges for a second year in a row with a delectable Singleton Whiskey based cocktail named ‘Dufftown’s Singular’

The competition saw an even tougher contest than ever, as two mastermixologists took third place James Anstiss of the Brighton venue and Kieran Gibbs from Be At One Reading claimed the prize , winning £500 each plus a limited-time spot on the B AO menu Carrie Nelmes, Head of Marketing, said: “This was one of our most exciting competitions yet – the atmosphere was electric and booming – and that’s what Be At One is all about The fun, the laughter and the camaraderie displayed by all those who par ticipated and attended was commendable The event encompassed ever ything that Be At One stands for and we cannot wait to do it all again next year ”

Drinks Sales Spring Back To Year-On-Year Growth

y and Februar y it’s great to see drinks sales star ting Spring in good year-on-year growth,” says Jonathan Jones, CGA by NIQ s managing director, UK and Ireland It will hopefully provide a springboard for big On Premise occasions like St Patrick’s Day and the Easter bank holiday weekend With events increasing in impor tance to overall footfall, it will be key for operators and suppliers to make the most of these by creating great experiences around them that will bring consumers out into the trade ”

nine-foot-tall pint glass shaped rain drop detector will be situated at Great Nor thern Warehouse in Manchester city centre from Monday 25th March

Once Manchester experiences it first drop of rain onto the pint glass, the detector will light up and the free pints deal will be activated in Greene King pubs up and down the countr y, so Brits can head to their local par ticipating pub to shield from the rain and quench their thirst With the nation’s go to topics of conversation over a tipple being spor t (56%) and the weather (49%) to chat about down the pub Greene King has enlisted Former England footballer and avid pub lover Peter

Crouch to launch its free pint offer

He said: “Having experienced playing football at the highest level for England, I know how much the nation loves their spor t and hates the weather so it’s no surprise to see that’s what people chat about at the pub most

“I’ve also had my fair share of playing in wet conditions and seen firsthand how it can impact spor t and with my height when it rains I feel it before most people do

“There’s no better place to go on a rainy day than a cosy pub to enjoy a well-earned drink, I’ll be on tenterhooks looking out for the rain on Monday, with 100,000 free pints up for grabs, there s only one place I ll be heading when the rain drops star t to fall ”

Despite the Great British weather being stereotypically wet and miserable , over four in ten (44%) Brits admit they still don’t like the rain and over three quar ters of the UK (75%) reveal weather as the most typically ‘British’ topic of conversation

Clair Preston-Beer, Managing Director for Greene King Pubs, said: “Since March 2023 was the wettest March on record, we decided to mark the beginning of spring by offering the nation 100,000 free pints in our Greene King pubs nationwide to celebrate rather than commiserate the first drops of rain, because let’s face it, it won’t be the last of the wet weather!

“With over four in 10 (41%) saying a free pint would cheer them up on a rainy day, it was a no-brainer for us to announce our biggest ever pint giveaway, as we all love a freebie , but the stats show not all of us love the wet weather!

Government Funded Apprenticeships “Positive News” For Hospitality Sector

Taken together, these measures are expected to enable up to 20,000 more apprenticeships, primarily for young people , and is par t of our plan to build a stronger economy and deliver a brighter future where hard work is rewarded and young people get the skills they need to succeed in life

This also builds on our record of transforming apprenticeships over the last decade Since 2010, we ve helped 5 7 million people star t an apprenticeship, working with employers to develop almost 700 new high-quality standards and increasing the funding for apprenticeships to over £2 7 billion from next year

Kate Nicholls, Chief Executive of UKHospitality, said: “The people who work in hospitality are the beating hear t of our sector and are the reason we can provide quality food, drink, experiences and ser vice

“Investing in people is so impor tant and it’s one of the reasons we see so many people progress through the sector, going from bar to board in a matter of years

“The changes to apprenticeships announced by the Prime Minister today are ver y positive Removing the fee for non-levy payers and expanding the definition of SMEs will all benefit smaller businesses Increasing the levy transfer amount to 50% will free up more funds to be used for training rather than being left unused

“Overall, there is much to be pleased about, and these changes will benefit both businesses and employees

can currently be funded by a levy paying employer transferring up to 25% of their unused levy to a different employer

Under the new measures large employers who pay the apprenticeship levy will be able to transfer up to 50% of their funds to suppor t other businesses, including smaller firms, to take on apprentices This will help SMEs hire more apprentices by reducing costs and enabling more employers to get the skilled workers they need while unlocking more oppor tunities for young people in a huge range of sectors, industries, and professions

Hundreds of large levy-paying employers have already taken advantage of the oppor tunity to transfer their unused levy funds to other businesses As of [December 2023], 530 employers including ASDA, HomeSer ve and BT Group have pledged to transfer over £35 39 million to suppor t apprenticeships in businesses of all sizes since September 2021

Taken together, these measures are expected to enable up to 20,000 more apprenticeships, primarily for young people , and is par t of our plan to build a stronger economy and deliver a brighter future where hard work is rewarded and young people get the skills they need to succeed in life

This also builds on our record of transforming apprenticeships over the last decade Since 2010, we ’ ve helped 5 7 million people star t an apprenticeship, working with employers to develop almost 700 new highquality standards and increasing the funding for apprenticeships to over £2 7 billion from next year

Prime Minister Rishi Sunak said: Growing up in my mum ’ s pharmacy, I know first-hand how impor tant small businesses are Not just for the economy but as a driver for innovation and aspiration and as the key to building a society where hard work is always recognised and rewarded

Whether it’s breaking down barriers and red tape for small businesses helping businesses hire more young people into apprenticeships and skilled jobs or empowering women to star t up their own businesses – this government is sticking to the plan and leaving no stone unturned to make the UK the best place to do business

Stella

“However, the reality is that the entire apprenticeship system is structurally broken The levy itself needs reform to allow businesses more flexibility with funding and I would urge the Government to make that a central pillar of its skills agenda ”

On top of this, SMEs will be suppor ted to invest and grow through a £200 million extension of the Growth Guarantee Fund helping 11 000 small businesses to access the finance they need

At the Autumn Statement we protected over one million small businesses from a business rates increase for the four th consecutive year We are now suppor ting small businesses for the next five years with the cost of their business rates through a £4 3 billion package This includes freezing the small business multiplier at 49 9p for a four th consecutive year, saving an average shop £1,650, and protecting over a million rate payers from a 6 6% increase on their bills

Last month, the Depar tment for Business and Trade held the first meeting of the newly established Small Business Council which acts as a powerful voice for small businesses within Government and has been tasked with overseeing three key areas for small firms – access to finance , skills and suppor t as well as removing barriers

The Help to Grow campaign website has also been relaunched and refreshed, as a one-stop shop for SMEs to find the information they need to grow and scale up This includes helping small firms to clearly identify what funding they can access helpful webinars as well as the basics of how to set up a business for the first time

Campaign Celebrating The Perfect Pint

Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois

Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Ar tois on tap

From the 1st of May through to the 26th of June , Stella Ar tois, the official beer par tner of the Wimbledon Championships, will then offer participating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win

At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing Group will also be ensuring continued excellent ser ve quality by

refreshing tap lines, training staff on the perfect ser ve ritual, and using targeted ads to drive local

Annually throughout March, National Nutrition Month aims to raise awareness surrounding the impor tance of making informed food choices and developing healthy eating habits

In recent years consumers have become more health conscious and actively seek nutritious options when dining out In a 2022 sur vey from the Food Standards Agency, it was found that 33% of par ticipants would like to see healthier options in restaurants and bars Therefore , it’s impor tant to provide a range of dining options so that guests know they can still make informed, healthy choices when eating out, reducing the connotation that dining outside the home , such as at an event, opens itself to ‘unhealthy eating’

From weddings to corporate events, it’s impor tant to ensure that all event menus cater to diverse preferences while maintaining nutritious value Ideally each dish should be crafted using homegrown or locally-sourced ingredients, ensuring captivating flavours with inherent health benefits Nutrition is a critical par t of health and development and is related to improved well-being, stronger immune systems, lower risk of non-communicable diseases, and longevity

People attending events may have various dietar y restrictions or preferences, including vegetarian, vegan, gluten or lactose free diets Offering nutritious options

ensures that attendees with specific dietar y needs can find suitable and satisfying meals, promoting inclusivity and ensuring ever yone feels catered to

Events also have the oppor tunity to set a positive example by prioritising health and wellness through food offerings By showcasing nutritious menus event organisers can inspire attendees to make healthier choices in their own lives, leading to long-term benefits for individual health and well-being

Fur thermore , many nutritious food options align with sustainable food practices By choosing sustainable menu options, event organisers can reduce their environmental footprint, suppor t local farmers and producers and contribute to a more sustainable food system

With a strong focus on sustainability, our hotel has its own kitchen garden where we grow a selection of fruits, vegetables and herbs This helps us to reduce our carbon footprint whilst providing the oppor tunity to learn and explore creativity in the kitchen

At Billesley Manor

due to having a child with additional needs, the help from Dreams Come True can be lifechanging

Andrew Gar ton, CEO at Individual Restaurants, said: “Ever yone at Individual Restaurants is proud to par tner with Dreams Come True this year, a charity close to a lot of our teams’ hear ts Their work in delivering moments of magic for underprivileged kids is invaluable and makes a major difference for little ones who’re experiencing some of the most difficult situations imaginable

“Over the course of the year, our teams at Piccolino, Riva Blu, Piccolo, and Restaurant Bar & Grill, aided by our diners, will be taking par t in a variety of fundraising events which will make the dreams of many more children come true over the course of 2024 and beyond We’re incredibly proud to par tner with such a deser ving charity and can’t wait to explore ways in which we can develop this par tnership with one of the countr y ’ s most impor tant charitable causes ”

raise funds for the charity In preparation, the team ran a 12 mile race from Piccolino Wilmslow to Piccolino Caffe Grande in Manchester on Saturday 16th March

All funds raised throughout the year will go towards helping children across the countr y 4 2 million children are living in pover ty across the UK – that s 29% of all children – and with the cost-of-living crisis and soaring inflation, families are struggling to make ends meet With any families that are faced with extra costs

Lisa King CEO of Dreams Come True said: “It’s a pleasure to par tner with Individual Restaurants this year Corporate par tnerships like this make such a considerable difference in raising valuable funds for charitable work Individual Restaurants’ values of delivering incredible experiences for families really align with those for us at Dreams Come True , and we re truly grateful for all the effor ts of the team so far “Delivering incredible experiences for children and families is at the hear t of what they do in their restaurants, and we re looking forward to seeing what creative fundraising events will take place this year It s great to already see the collective passion from the team and generosity from who have already been enjoying dishes from the new children’s menu which donate to the charity We’re looking forward to seeing what the rest of the year will bring ”

NTIA and Institute of Hospitality Announce Strategic Partnership

In

With the hospitality profession still under economic pressure , struggling to find staff and businesses fighting to sur vive on a daily basis, in the UK and beyond, the par tnership announcement comes after the Institute last month helped raise the profile of the NTIA’s campaign to email MPs to cut VAT ahead of the Spring Budget

Although the industr y didn’t receive an economic lifeline in the Chancellor’s Budget Statement, the collaboration helped raise the profile of the industr y ’ s need for urgent action and provided its members with a channel to voice their opinions

The NTIA’s mission to ensure a comprehensive understanding of the benefits that the Night-Time Industr y brings to the UK and beyond believes the new par tnership with the Institute of Hospitality will help promote the significant and positive impacts of the vibrant profession on society as a whole Opening up inclusive and informed discussions across the diverse segment of the industr y to a much wider audience Michael Kill CEO NTIA says, “As CEO of the Night Time Industries Association (NTIA), I am thrilled to announce our strategic par tnership with the Institute of Hospitality In an industr y facing immense challenges this collaboration is a beacon of hope Together, we amplify the voices of our members, advocating for crucial suppor t, professional development and understanding from policymakers Our recent effor ts to advocate for VAT cuts showcased the power of collective action Though we didn t secure immediate relief, we ignited conversations and empowered our community to speak out ” “Now, united with the Institute , we elevate our mission to champion the Night-Time Industr y ’ s vital contri-

butions This par tnership isn’t merely about alliances; it’s about leveraging exper tise to bolster our members’ resilience and prosperity Through enriched resources and inclusive dialogues, we pave the way for a stronger, more vibrant hospitality landscape ”

“Together with the Institute of Hospitality we illuminate the path forward ensuring our industr y thrives and flourishes ”

The Institute of Hospitality, who represent over 16,000 global hospitality members from students to senior executives, alongside many brand-name businesses, are a professional industr y body committed to providing lifelong learning and raising standards across the diverse industr y

The Institute’s CEO Rober t Richardson FIH MI was quick to point out that the latest strategic par tnership isn’t the Institute moving into the political space “Our par tnership with the NTIA is about bringing different exper tise together and providing broader suppor t to our collective membership Both organisations bring different skills to the table and working together can only strengthen our passion to help our members feel suppor ted and access a range of educational resources previously unavailable to them ”

Working collaboratively to suppor t professional development resources, training and welfare is already a passion of the NTIA and aligns with the Institute’s purpose

“The Institute is passionate about the industr y and its members, and the synerg y between our two organisations can only help the industr y and our members become stronger commented Richardson

The par tnership’s activities throughout the year are set to focus on live events and online CPD activities, with fur ther announcements due in the coming weeks

Hospitality Creates Light and Life for UK High Streets

UKHospitality champions impor tance of the sector for the regeneration of high streets at House of Lords Built Environment Committee

Responding to the Built Environment Committee’s call for evidence at its ‘High Streets in towns and small cities’ inquir y, UKHospitality highlighted that hospitality businesses across the countr y play a key role in the regeneration of the countr y ’ s high streets, creating the foundations of an area in which people want to live , work and invest

UKHospitality Chief Executive Kate Nicholls said:

“Hospitality and high streets have a symbiotic relationship At their hear t they both deliver ser vices for their local communities – for those who live , work and visit high streets in towns and small cities across the countr y

“Hospitality venues create light and life on high streets throughout the day and through to the evening The industr y plays a huge par t in regenerating town centres, from reinvigorating disused sites to working closely with local BIDs to provide ser vices for the community

During the evidence session UKHospitality also raised the need for more suppor t from Government in order for the industr y to continue to play a vital role on high streets and in communities

UKHospitality continues to urge Government to review the current business rates system, calling for root-and-branch reform to rebalance the system

Consumers Seek Food & Drinks That Improve Mental Health Study Reveals

Consumers today lead more demanding lifestyles that drain their energ y levels, fueling the need to relax and rejuvenate As a result, they are proactive in seeking products that can suppor t mental wellbeing Brands are , therefore , working to develop ingredients that can ease stress and improve mental health says GlobalData a leading data and analytics company

Meenakshi Haran, Lead Consumer Analyst at GlobalData, comments: The incidence of poor mental wellbeing is at its highest today with consumers generally feeling more stressed and anxious as they deal with challenging economic and social conditions Indeed, mental wellbeing is a major concern (extremely/quite concerned) for American consumers as attested by 50% of respondents in a recent GlobalData sur vey ”

Conscious of the negative health implications of an imbalanced lifestyle many concerned consumers are paying greater attention to their emotional wellbeing and quality of life Ingredient manufacturers have taken notice of

www.blue-seal.co.uk

this growing consumer pursuit of food and beverages that can help them relax and rejuvenate ood, and relaxation

Haran continues: “Millennials and Generation Y (58% each) are the most concerned about their mental wellbeing, compared with other generations in the current situation* This trend is driven by health-conscious consumers who are concerned about the impact of diet on mental health

Haran concludes: This high concern motivates consumers to improve diets, carefully consider what ingredients are inside food & drinks, and seek lifestyle changes Novonesis, a joint venture between Chr Hansen and Novozymes unveiled a new ingredient the MindAble 1714 probiotic designed to manage stress, targeted at the food industr y Food & beverage brands should consider launching products using innovative ingredients to align with consumers expectations ”

Take payments with confidence

New Immigration Changes – The Impact on the UK Hospitality Sector

With a general election looming, the UK Government has embarked on a host of changes to the immigration system that will have far-reaching implications for employees and employers alike

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

When implemented, it will have an especially detrimental effect on the hospitality sector which continues to struggle with Brexit and the ongoing challenges posed by the COVID-19 pandemic According to the Office for National Statistics there were 112,000 vacancies in the hospitality sector at the end of 2023

Known for its diverse workforce the hospitality sector attracts professionals from around the world, contributing to its vibrancy Currently, employers in the hospitality sector who hold a valid UK sponsor licence can sponsor international workers in many roles, for example as a chef or bar manager, under the Skilled Worker visa route at the minimum salar y rate of £26,200 gross per annum

From spring, however, employers will have to pay sponsored workers in these roles a minimum salar y of at least £38,700 gross per annum – an increase of nearly 50% - to meet the requirements As par t of the transitional arrangements, the UK government has confirmed that where a sponsored worker is currently on the Skilled Worker visa route or applies before these changes come into effect, they will be able to rely on the

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

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

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

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

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

The Dorchester GARDEN GOURMET’s® Sensational™ Pulled Fillet was used as the hero ingredient in his dish

Tom Booton said: “I was so impressed with the competitors; their passion, hard work and determination really shone through in all the tasks we set them They carr y many of the key qualities needed to be successful in our industr y and so it was difficult to separate them It came down to the smallest of margins which just shows how competitive this year ’ s cohor t has been

“A huge congratulations to each of the competitors advancing into the Finals where they’ll continue on this incredible learning experience And a huge well done to all the students who took par t Personally, it’s extremely positive to see just how much young talent we have to look forward to as an industr y ” Fur thermore , BOH competitors created a gastro pub style desser t using Nestlé Professional’s range of

Branded Desser t Ingredients, after watching a masterclass from Nestlé’s senior confectioner, John Costello, and Cherr ytree Baker y ’ s New Product Development Manager, Mar tin Hargreaves

Nestlé Professional’s Business Development Chef, Paul Hawkins, oversaw the BOH competition during the Heats, offering his exper tise on plant-based diets And 2023 BOH Toque d’Or finalist now guest judge Emily Simkins suppor ted the students throughout the challenges

FOH competitors ser ved these dishes to 48 guests during lunch ser vice across the two-day challenge together with wine and coffee Suppor ting the students with a masterclass in wine and customer ser vice were former FOH Toque d’Or winners, Antonia MacFarlane and Sophie Taylor Competitors also learned about the complexity of coffee including how the growing region, grind size and brewing methods can impact the overall taste profile , in a masterclass delivered by Nestlé Professional coffee training specialists, Aaron Dunn and Jo Walsh 2023 FOH Toque d’Or winner and now guest judge , Joshua Kerr, suppor ted students during the series of challenges

Joining the judging panel for the Finals will be award-winning chef and restaurateur, Tommy Banks, and winner of the 2023 Gold Ser vice Scholarship and footman at The Royal Household, Jupiter Humphrey-Bishop Looking ahead to Finals Week, Tommy Banks said: “With just over one month to go, the countdown to Toque d’Or 2024 Finals Week is well and truly on After leaving the 2023 competition feeling inspired by the hard work dedication and passion of the competitors I’m really excited to be returning as judge in 2024

“This is an action-packed stage of the competition that offers each student a learning experience of a lifetime on so many levels Personally, I’m really looking forward to meeting this year ’ s cohor t and getting the oppor tunity to mentor them on crucial topics such as sustainability and provenance , before the week culminates with the ultimate Fine Dining challenge

Charting the Course for Sustainable Business Travel

Building sustainability into business travel programmes is no longer a ‘nice-to-have' but a necessity in today’s increasingly environmentally conscious world

A recent study revealed 53 percent of workers would prioritise companies that actively suppor t sustainable travel initiatives over those that do not Businesses could be losing out on top talent if they don t incorporate sustainability into their travel plans

While the upfront costs of transitioning to sustainable practices may appear daunting, organisations must question if they can afford to overlook the imperative of sustainable travel

In this ar ticle , I explore how businesses can pave the way to building sustainable business travel programmes

THE NEED FOR SUSTAINABILITY IN BUSINESS TRAVEL

2023 was confirmed as the “Warmest on record, driven by human-caused climate change”

This should come as no surprise as it has long since been predicted by Ed Hawkins’ Warming Stipes, showcasing the star tling increase of average global temperatures since 1850

Tourism, including business travel, is responsible for 8-11 percent of the world’s carbon emissions, while transpor t related carbon emissions associated with global travel will grow by 25 percent in 2030

MAKING POLICIES GREENER

Implementing greener policies is crucial for guiding businesses and stakeholders towards sustainability in travel

To lower carbon emissions, these policies advocate for choosing trains or electric vehicles over planes, favouring fewer but longer trips and selecting accommodations with genuine sustainability accreditations They also promote direct fights and vir tual meetings as alternatives to reduce greenhouse gas (GHG) emissions

And ever y small change helps

Planes emit 4 84 times more GHG than trains, while opting to travel by train instead of driving will generate ten times fewer GHGs than the equivalent journey by car

Incorporating environmental, social and governance (ESG) criteria into the Request for Proposal (RFP) process ensures a sustainable travel supply chain, suppor ting eco-conscious businesses and simplifying the task for travel managers to commit to sustainability in future travel programmes

Choosing accommodations should involve verifying their sustainability practices such as reusing towels and bedding opting for renewable energ y avoiding single-use plastics and sourcing locally RFP criteria should also include awards for sustainability, social value contributions, transparency about environmental footprints and effective carbon data management

A comprehensive corporate sustainability travel policy educates travellers on sustainability, detailing a company s environmental policy, the travel approval and bookings procedures and details the annual objectives to build a case for it, increasing their pliancy in changing travel habits and managing expectations

Travel management companies (TMCs) have the experience and exper tise to build out a comprehensive and personlised travel policy, tailored to empower travellers to make more sustainable choices at the point of booking

NAVIGATING OFFSETTING AND AVOIDING GREENWASHING

While sustainable aviation fuel (SAF) is a positive step forward, exper ts agree there’s a long way to go before it becomes a viable option

Carbon offsetting and removal can be a legitimate means to mitigate the climate impact of corporate travel and hospitality, but without accurate carbon data there is the risk of greenwashing

To navigate carbon offsetting and removal, while avoiding greenwashing claims, companies should prioritise carbon reduction through sustainable travel policies, choose credible offset policies that are carbon-data backed and verifiable , provide transparent repor ting quantifying how climate change is offset, avoid hyperbolic and misleading claims of carbon neutrality continuously monitor and adjust strategies according to the latest carbon data and educate stakeholders

Through carbon data analysis and measurement carbon offsetting and removal can be viably set and achieved with realistic like-for-like swaps, ensuring claims are substantiated by real-time data

MANAGING CARBON DATA AND SETTING TARGETS

Managing carbon data and setting targets is a crucial step enabling businesses to make informed decisions aligned with sustainability policies, demonstrating a commitment to reducing the negative climate impact of corporate travel and ensuring the effectiveness of sustainability policies

Engaging stakeholders is fundamental to achieving sustainability goals because managing and measuring carbon data, alongside target setting, is an effective way to secure stakeholder buy-in, ensuring the long-term success of sustainability policies and objectives

Through correct repor ting and forecasting, cost-savings are achieved, risks are properly managed, positive brand reputation and market-leadership status are earned and regulator y compliance is adhered to

Today, digitalised and centralised data management applications and tools make this process more transparent, efficient and cost-effective By storing historical and real-time data in a centralised platform, future sustainability

warmer, bingo machine , por table PA, IT equipment, PlayStation, iPad, and garden tools The Pub is The Hub grant has

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

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

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

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

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

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

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

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

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

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

The hospitality industr y must recognize that addressing mental health is not only something a moral imperative but also a strategic necessity Integrating advanced digital health solutions like AI mental health apps with an overarching organizational commitment can transform the industr y

airpor t, a bottle of champagne , and a box of chocolates on arrival Hotel Football in Manchester is at number six, with 62 87% excellent reviews Manchester United legends Gar y Neville and Ryan Giggs, alongside their 1992 teammates Paul Scholes, Nicky Butt and Phil Neville , opened Hotel Football in 2015 The football-centred hotel can cost from £411 for a two-night weekend stay

At number seven is Neil Morrissey’s pub, The Plume of Feathers in Stoke-on-Trent, which has 60 43% of excellent reviews The Men Behaving Badly actor’s pub features classic mains such as braised brisket ale pie and fish and chips all priced at £16 50

In eighth place is singer James Blunt with his London Gastropub, The Fox and Pheasant which has received 57 57% excellent reviews The Chelsea pub’s snacks and star ters include crispy squid and hoisin duck tacos, while mains include dishes such as salads and cheese and ham hock pie

Guy Ritchie’s Lore of the Land in London is in ninth, with a rating of 54 97% The pub and restaurant are spread over three floors and offer a contemporar y English food menu

of Wales A three-day weekend retreat stay can cost from £540 to £1,344 per person

Footballer Hakim Ziyech’s Taco Taco in Shoreditch comes in third place , with an excellent score of 67 13% Taco Taco is a Mexican gourmet food restaurant and takeaway It was founded in 2023 and is entirely inspired by a love for tacos

Adam Rickitt’s Dexter & Jones in Cheshire ranks four th, scoring 64 67% excellent reviews Dexter & Jones is a craft beer, ar tisan gin, and fine wine bar and shop that offers over 800 different craft beers

Tennis player Andy Murray and his wife are just behind in fifth place with 63 23% excellent reviews for the Cromlix Hotel in Sterling The five-star luxur y stay can cost from £702 a room for a two-night weekend stay, with the option to upgrade to a £250 arrival package This includes a transfer from Edinburgh or Glasgow

Finally, rounding off the list in tenth place is The Liber tines’ hotel The Albion Rooms has 54 77% excellent reviews and is based in Kent Along with hotel rooms and bars, there is a state-of-the-ar t recording studio for hire with an on-hand sound engineer

A spokesperson for Wealth of Geeks commented on the findings: Establishments owned by celebrities as a side hustle has emerged as a prominent trend in the hospitality industr y, and it’s interesting to see what the public thinks are the best-rated

“The range of celebrities who have ventured into the hospitality sector varies from football legends to musicians and actors, which demonstrates how attractive it is as a business oppor tunity However it’s also a risk, because poor reviews from customers could do more than just impact people’s opinion of the establishment, they could also damage the celebrity’s brand and persona Therefore the celebrities who feature at the top of this list will be pleased their side hustles are proving popular with the public ”

Scottish Government Repeating Mistakes With ‘Vague’ Circular Economy Bill

The Circular Economy (Scotland) Bill will increase costs for businesses and deter customers the Scottish hospitality sector has warned

The bill will give Ministers powers to set local recycling targets and set statutor y targets for deliver y of a circular economy to measure progress in reducing waste and the nation's carbon footprint

From 2025, the Scottish government will set new circular economy targets to at least 2030 New targets will include consumption, reducing waste , reuse and recycling locally and nationally, and will consider both material-specific and emission-based targets In addition, a monitoring and indicator framework will be developed over 2024/25

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Hospitality businesses had hoped the Scottish Government had learnt from its previous mistakes of introducing legislation devoid of essential details

“The Circular Economy Bill proves that isn’t the case , to the extent that we ’ re going through the exact same motions we did with the Deposit Return Scheme Like DRS, all we do know is that this Bill will ramp up costs for businesses

“The entire sector was clear months ago that more detail was needed in the Bill to provide clarity on what it is the Scottish Government is tr ying to achieve , including through the introduction of a charging regime on single-use items

“Instead, businesses are none the wiser on what charge may be levied against single-use cups and other items and what the funds might be used for

“We’ve been here before This is no way to treat hospitality businesses that deliver billions to the Scottish economy and employ hundreds of thousands of people We urgently need the Scottish Government to provide fur ther information on the proposals included in the Bill and engage rapidly with the sector ”

Bidfresh Reveals Latest Trends Expected to Dominate 2024 Out of Home Market

mood

and body and value for money

Jodie Gamson, senior marketing manager for Bidfresh, commented: I m pleased to see that despite unfavourable financial circumstances, consumers still see eating out as an integral par t of their life , along with suppor ting British farmers by favouring local produce , and remaining mindful about the impact the foods they eat have on their physical and mental wellbeing

“It has been a challenging few years for our British farmers and growers, so to see consumers take a top interest in suppor ting them is reassuring as we continue through 2024 The trends will challenge chefs to showcase their culinar y knowledge and skillset whilst also considering how to adapt to consumers who are making more mindful eating decisions ”

The repor t includes information on star products recipe inspiration and insight into current consumer behaviours as well as menu trends within the world of fresh

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market oppor tunities Our latest repor t, ‘Fish and Chips in Foodser vice’, looks at the insights we ’ ve uncovered based on data gathered over two years (to September 2023)

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

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

THE BIG TAKEAWAYS

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

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

Sector

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

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

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

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

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

In line with the trading behaviours seen in foodser vice , there s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways For many people , dining in at

National Paella Day: The Top 10 Paella Spots

home has become the new ‘going out’

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED

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

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES

1 Engage younger consumers to broaden the consumer base

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

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

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

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

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

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

<"&= !">* ?%:"#$%& @A*9"B*(C%%B'*( <*A$*D(<"#$&B(E( F .%#"'( .9$0"7A$4%9( <*A$*D4 G(FH(.@( <"#$&B4 G(IH(.@( <"#$&B4 8&7*J( 3:%9*( E(122

1 K'(<$&:%& A2(1')*! ILM PJ! FNLOI NPLFP QILI2

N #"0"4P Q,(%5C24#! ILR P<N! O2LIQ IL22 QNLQI

P 3"'#(S%T4*(."0"4 R(B$2.))*! ILQ <SJP! Q1LOM NILN2 QNLIF

I U"'"B"(."0"4 H*&14)6!

F V$+"(W,(?%9*&#*4 U)''(%4#&0!

Q ?"(X$&:"(K$A$44" R(B$2.))*!

M ?"(Y"4"(+"'9, Q,(%5C24#!

O ?"(3"' Q,(%5C24#!

12 Y";Z(@&7"'T[ H*&14)6!

pilot they visit https://blog.betway.com/casino/top-paella-spots-in-the-uk-for-national-paella-day/

tise special promotions, such as discounted drinks or game-day menus, exclusive to spor ting event nights Placing these banners strategically at the entrance or within highvisibility areas

4 ENCOURAGE FAN ENGAGEMENT

Encourage

5.

USE BANNERS FOR DIRECTIONAL SIGNAGE

For larger venues, banners can ser ve as effective directional signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom

6. CAPITALISE ON LOCAL PRIDE

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

7 SOCIAL MEDIA TIE-INS

Use banners to promote your

Bristol, Glasgow And London Are Among The Best Cities For Independent Takeaways In The UK

A new repor t from global fintech company SumUp, has revealed the best cities in the UK for independent takeaways to thrive

Bristol, Glasgow and London are the top three cities in the UK for independent takeaways

The study took into consideration numerous factors including the number of independent takeaways in each city and their average review score

In recent years there has been a bigger spotlight placed on independent businesses as consumers become more conscious of their local communities and the impact their purchasing behaviour has on the environment

With the market size of takeaways in 2023 now £22 4 million, thousands of Brits are now setting up their own independent takeaway businesses across the countr y Looking at the number of independent takeaways and their average reviews, SumUp has revealed the best cities in the UK for independent takeaways based on the number of takeaways* in each location and the average review score of the business Bristol has been dubbed the best city for independent takeaways, according to the data, with a grand total of 142 takeaways across the city Not only does Bristol have a huge variety of takeaway options for

to

an impressive 4 33 out of five , giving it an

independent foodie hotspot, with a whopping 158

independent takeaways to choose from Despite having more takeaways than Bristol, the businesses’ average review was 4 18, just slightly lower than that of Bristol’s indie fast food spots

London rounds up the top three cities for independent takeaways home to 136 independents Whilst this number is lower than expected, given the capital’s size , the ranking didn’t take into account the numerous chain or franchise takeaways in London The diverse independent takeaways in the capital score a respectable 4 30 and cover practically ever y single cuisine , making it a takeaway wonderland for food lovers

Corin Camenisch, Product Marketing Lead, at SumUp comments: “We’re rooted in suppor ting independent businesses beyond financial technolog y By understanding and spotlighting the best cities in the UK for businesses to thrive we ’ re aiming to provide valuable insights to entrepreneurs Whilst the sheer number of independent businesses in each city is a crucial par t of our research, the quality of the businesses reflected by

is a

”

contrast, the World Health Organisation (WHO) repor ted on its findings in 2022

“Professor Francois Balloux, director of the UCL Genetics Institute , writing in The Guardian, and Professor Rober t Dingwall, of Trent University, writing in the Telegraph, provide useful synopses of the WHO repor t:

“The conclusion of Professor Balloux, broadly echoed by Professor Dingwall, based on an analysis by the World Health Organisation of the pandemic , is that Sweden (which did not lock down), had a Covid-19 fatality rate “of about half the UK’s” and that “the worst performer, by some margin, is Peru, despite enforcing the harshest, longest lockdown ”

“Professor Balloux concludes that “the strength of mitigation measures does not seem to be a par ticularly

HRC , par t of Food, Drink & Hospitality Week, returns to ExCeL London on 25-27 March for an immersive dive into the future of hospitality, offering invaluable networking oppor tunities, a chance to explore the ver y latest trends, and a firsthand look at new innovations in foodser vice

With sections covering hospitality tech, foodser vice , furniture , interiors & tableware , and professional kitchen equipment, visitors to HRC can source anything needed to elevate their business offering and customer experience

The Vision Stage , designed by Harp Design, will see a packed programme of content across the three days of the show, with speakers including UKHospitality CEO Kate Nicholls OBE, HRC Chef Ambassador Lisa GoodwinAllen and futurist Simon Stenning

Stenning comments: “HRC has always been an impor tant event in all our calendars so I am looking forward to being there on all three days to see all the new and latest products on display and to meet up with clients colleagues and friends I am ver y pleased to be presenting foresight from our latest Future Foodser vice repor t – 2030Vision – with trends, developments and shifts in the market over the next six years It will be a great week

strong indicator of excess deaths ”

“The company currently anticipates a reasonable outcome for the financial year subject to our future sales performance ”

Robyn Duffy, senior analyst for consumer markets at RSM UK said:

“It’s positive to see a strong set of interim results from JD Wetherspoon par ticularly against the current operational backdrop for hospitality operators Rents, rates, energ y hikes and wage costs have pummelled margins in the sector, and where retailers have been able to pass on rising costs successfully to consumers, hospitality operators have struggled to do the same for fear of dampening trade fur ther

“With like for like sales up 9 9% year on year, Wetherspoons is outperforming the general pub sector which saw like for likes up 5 7% on average between August 23 and Januar y 24* Eating and drinking out is now a much more considered purchase for consumers due to the cost-of-living However with a keen focus on core values namely ‘the best product at the best price’ Wetherspoons is appealing to cash-strapped customers on the hunt for value

“Looking ahead, the operational landscape remains tough, and the sector is being increasingly challenged by mainstream supermarkets Having a pint at home can cost as little as £1, whereas the average cost of a pint in the pub is now £4 50 Despite this, Wetherspoons has emerged strong from their Covid-induced lull and is trading well through a challenging economic backdrop With positive signs on the horizon including inflation easing, interest rates set to fall from summer and real wages forecast to grow for the rest of 2024, Wetherspoons is well placed to perform strongly out of the downturn ”

The Vision Stage will also be hosting the awards ceremony for the inaugural World Catering Technolog y Awards, in par tnership with FoodBev Media, which recognise the innovative suppliers changing the face of catering and streamlining processes front and back-of-house

The shor tlist for the IoH’s Restaurant Manager of the Year 2024 (RMOY), sponsored by Menzies and The Hari, London will see twentythree semi-finalists battle it out for this year ’ s coveted title

Now in its 14th year, the competition received applications from candidates from all corners of the UK And for a second year, all the finalists will receive a special follow-up mentoring session from one of the RMOY judges

The RMOY shor tlist finalists 2024 are:

Luis Miguel Santos Car valho - Marco Pierre Steak House , Leicester shire

Sofia Chatzistergiou AIH - Cakes & Bubbles London

Wesley Davies - The Celtic Manor Resor t, Newpor t, Wales

Salvatore De Rosa - Kerr idges Bar and Gr ill at Cor inthia, London

Olivier Faso o AIH - Deloitte/ Compass UK & Ireland, London

Mic hael Anthony Fiducia - Stirling's and Hurr icane Bar, Royal Automob le Club, Surrey

Eduardo Fernandez Gomez – Lima London

Tom Hanlon - Nor thcote , Blac kburn, Lancashire

Adam Hughes MIH - The Jetty, Harbour Hotel Salcombe , Devon

Rizwan Khan AIH - Junsei Mar ylebone , London

Domen co Kotor i - BiBo Shoreditc h, London

Andrei-Sebastian Lixandru - Dormy House Hotel Worcester shire

Ingr id Maend - The Stratford Hotel, London

Last year ’ s winner Christie Hayes MIH, who is now Hotel Manager at Penmaenuchaf in Wales, was overwhelmed when she won the competition “Since winning Restaurant Manager of the Year I have progressed my career and am now Hotel Manager at a stunning venue in Wales I wish all the finalists the best of luck and hope they have as much fun this year as I did last year ”

This year ’ s judges have also been announced and include a formidable list of industr y talent

Led by the Chair of Judges Alper Zan MIH Food & Beverage Director, Celtic Manor Resor t in Wales are:

Roy Sommer FIH – Chairman, Food & Beverage Manager Association (FBMA)

Ludovic So mi - Hosp tality Consultant, Food & Beverage Consultants

Munya Badze MIH - Kent & Medway Youth System Volunteer ing Project Manager, NHS Kent & Medway

Daniel Greenoc k - Director of Food & Beverage , Gleneagles Hotel

Stephane Davaine - Front of House Operations , RBC Brewin Dolphin

Ashley Shaw - General Manager, The Stratford

Alan Tang MIH - Restaurant Director, Gouqi

Jakob Gowin MIH - General Manager, Meliá White House

Micaela Barlow FIH - Quality Director HIT Training

Matthew Randall FIH - General Manager, Searc ys

Max Lawrence FIH - Finance & Administration Director, Hospitality Assured

Ho ly Hewett - Group Director of Marketing Apex Hotels

Marco Joseph Mammone AIH - Buc hanan Arms Hotel & Leisure , Dr ymen, Glasgow

Nadia Nonnis - Compass UK & Ireland Deloitte London

Antonio Palombo - Delta Hotels by Marr iott Wor sley Park Countr y Club, Manc hester

Alessandro Passaglia - Aviator Hampshire , Brasser ie Restaurant, Farnborough

Marco Pittella - Ham Yard Restaurant and Bar, Ham Yard Hotel, London

Liam Simpson AIH - Gleneagles Hotel, Per thshire , Scotland

Andrew Smith MIH - Fingal Hotel by The Royal Yac ht Br itannia Ed nburgh

Jessica Louise Thompson MIH - Mingar y Castle , Ac harac le , Scotland

Baki Tzepetziou - Leonardo Royal Hotel London City, London

Cameron Wa ker - The Tollemac he Arms Nor thampton

All the shor tlisted finalists had to show they fulfilled the role of Restaurant Manager, regardless of their job title Showing they took responsibility for business performance and coordinated the operation of a restaurant

The lucky shor tlisted finalists will now progress to be judged on a range of tasks at The Hotel Café Royal on Friday 26 April 2024

These will include being inter viewed by industr y professionals and tested on their Restaurant Management skills With the top four candidates then asked to par ticipate in a Restaurant Management Skills scenario in front of an invited VIP audience

The day concludes with the live final, where the winner will be announced at the UK Restaurant Manager of the Year Winner’s Reception in front of industr y guests, media, friends and family

Aiming to acknowledge and reward the best in the industr y, whether small individual boutique establishments, popular fine-dining sites or those par t of a larger food and beverage operation, the competition has uncovered some formidable industr y names in the past including Peter Avis FIH, GM at Galvin’s at Windows, who was the first person to scoop the title in 2009

Ama Ampofo FIH - Founder & Director, Bafowama Hospital ty Inspirations

Chr is Maloney – Advisor y Par tner, Menzies LLP

Congratulating the shor tlisted finalists IoH CEO Rober t Richardson FIH MI said: “All the shor tlisted candidates should be extremely proud to have made it this far in the competition There is some amazing talent across the industr y, and I can t wait to see who will be crowned Restaurant Manager of the Year 2024 I would also like to say a massive thank you to our headline sponsors Menzies and The Hari, London, and to The Hotel Café Royal again for their kind suppor t in hosting this event The judges will definitely have their work cut out for them this year ”

Along with the trophy and prestigious title of Restaurant Manager of the Year 2024, the winner will also receive:

A professional development programme designed around the winner, to assist them in their current role and develop their career

A year of tickets to attend the top 2024 IoH events, including Above & Beyond and the Fellows’ Dinner

One year ’ s membership of the Institute of Hospitality

Plus more to be announced

IoH Head of Events & Commercial Sarah Peters FIH who plans and organises the annual competition commented: “It is wonderful to see so many amazing restaurant managers come forward this year from all over the countr y and from so many different sectors of the industr y It is encouraging to see the excellent talent we have in the hospitality industr y ”

She continued: “This year will be a hard-fought final, but all our talented semi-finalists will be suppor ted by a RMOY judge to help them through their individual journey to the final I wish all of them the best of luck ”

Tickets to the Institute’s Restaurant Manager of the Year 2024 Winner’s Reception are available Please book at www instituteofhospitality org/event/restaurant-manager-of-the-year-2024-winners-reception/

Hospitality Trends for 2024

With the hospitality industr y getting ready for 2024 we at Alliance have taken the oppor tunity to research the top emerging trends set to take hold this year We have identified four trends so far which are beginning to permeate the current hospitality scener y:

MEDITERRANEAN ROMANTIC

To make this trend work you need to embrace bright, light spaces and pair them with natural tones and textures such as wooden furniture and areas of bare , undecorated walls When tr ying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crocker y and glassware to help allow your establishment to be the main focus Great options include Ar tis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crocker y is concerned, and RCR by Steelite Essential glassware range is perfect for ser ving drinks INVITINGLY GLAMOUROUS

For this theme the key is employing a refined colour palette but doing so in a sensible and stylish capacity The idea is for dining

spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic Churchill’s Kintsugi Reverse is brilliant for adding a subtle hint of glamour to any table setting and works as a brilliant canvas to showcase your food The Villeroy & Boch Rock range is also fantastic for ser ving a refined menu on to your customers especially when paired with the Ar tis Speakeasy Swing

ORGANIC BRUTALISM

Organic brutalism is a theme which is becoming popular in developed urban areas and requires the restaurant / hotel to fully embrace the notion of opposites attract The best way to visually capture this theme is by twinning the brutally linear nature of city architecture with the softness of organic elements When tying in your tableware with this style of décor we’d suggest Churchill Stonecast Sorrel of this Fusion range or opt for the stark contrast of the Ar tis Elements collection

NUOVO CAFFÈ

The term “Let’s grab a drink” is slowly shifting from referring to have an alcoholic beverage and becoming more synonymous with having a coffee If you ser ve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporar y

At Alliance we are always up to date with the latest hospitality trends and products so call your nearest Alliance Local to see how we can help you with all your needs www allianceonline co uk

The Tourism Alliance – the umbrella body for more than 75 UK tourism organisations has unveiled its new manifesto for tourism in the next Parliament, titled “Realising the Potential”

IT ADDRESSES SEVERAL SHORTCOMINGS IN UK GOVERNMENT POLICY WITH A 20-POINT PLAN, GROUPED UNDER FOUR THEMES:

• Making Travel Easier

• Allowing Tourism Businesses to Thrive

• Suppor ting Destinations Places & Communities

• The UK in a Competitive Tourism Marketplace

Tourism is a large and vital component of the UK economy After financial ser vices it is the most impor tant generator of expor t revenue in the ser vice sector Pre-Covid the tourism industr y employed 3 4 million people in over 300,000 businesses spread across ever y constituency in the UK and it generated over £150 billion ever y year for local communities

If a countr y gets its tourism proposition right, it is a powerful creator of jobs and prosperity However, too often, UK government policy has not been directed towards helping it in such areas as visas, border security, employment, regulation, and VAT

According to The World Economic Forum, the UK ranks 116th of 117 countries in terms of price competitiveness, which is largely driven by high taxes imposed on visitors; and the countr y ranks 76th of 117 countries in terms of tourism policy prioritisation, down from 55th place in the previous sur vey

New research by the Tourism Alliance shows that central Government funding for tourism development and promotion in the UK is one of the lowest of the major global tourism destinations, with a spend of just £0 81 per person compared to an average of £5 88 across nine other competitor destinations sur veyed As a result of the low level of investment in international marketing and promotion, the UK receives just £391 per person in revenue from overseas visitors compared to an average of £689 With Brexit, the UK could have become the undisputed shopping capital of Europe , but at the beginning of 2021 the UK closed its VAT Reclaim Scheme and became the only European countr y not to offer tax-free shopping to visitors Retaining and expanding the Scheme to cover EU countries would have given the UK tourism and retail sectors a considerable competitive advantage in attracting visitors who would otherwise holiday elsewhere Research by Oxford Economics calculated that reinstating and expanding the VAT Reclaim Scheme would boost visitor numbers to the UK by 1 6m per annum, suppor ting 44,000 jobs in tourism and retail, and a fur ther 34,000 jobs in the supply chain That would generate an additional £940m pa in tax, resulting in a net benefit to the Exchequer of £350m /year

Tom Jenkins, Chair of the Tourism Alliance , said: “Some of these proposals involve investment Yet many of the crucial points involve no money It costs nothing to improve our burdensome visa process It costs nothing to

allow European schoolchildren to be able to visit the UK with their ID cards It costs nothing to enable young people to come and work in an industr y desperate for their ser vices Tourism is the lifeblood of communities It is a vital component in the viability of local shops, restaurants and attractions It sustains city centres as much as rural areas It can be a platform for expor t-led prosperity If it is to reach its manifest potential, we need political will ”

THE MAIN POINTS OF THE MANIFESTO ARE:

Making Travel Easier

Extend passpor t-free travel sc hemes for educational and cultural tr ips

Simplify the visa app ication process to encourage visits from visa nationals

Introduce a new ow-cost, multiple-entr y visa to encourage repeat visits

Make some c hanges to ETAs before fur ther ro l-out to ensure the UK remains competitive

Suppor t sustainable tour ism by tac kling disruption on the rai ways

Recognise potential disruption from EES and work with the EU and Member States to alleviate the prob em

Implement a new EU-UK Mobility Agreement as par t of the Trade and Co-operation Agreement (TC A) review in 2026

ALLOWING TOURISM BUSINESSES TO THRIVE

Boost domestic tour ism by reforming pac kage travel laws

Reform current youth mobility sc hemes and significantly expand them to new countr ies

Ensure that tour ism is a viable and valued career path for young peop e

Reform the Apprenticeship Levy rules so that businesses can better invest in people and ski ls

Reform business rates to stop tour ism businesses from bear ing an unfair burden

SUPPORTING DESTINATIONS, PLACES, & COMMUNITIES

Taking the Fear From the EHO Inspection

Ask any food operation and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights But it shouldn’t - for establishments who audit carefully and have the right checks and processes in place , an inspection should be an oppor tunity to demonstrate their competence and secure that crucial 5 rating

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards Dependant on the evidence available during the inspection the EHO will score the premises in three key

and advice and can help a

from www thesaferfoodgroup com

Sir Woofchester’s - Canine Hospitality

The course details the three areas of an inspection and how it will be under taken Learners are suppor ted by a comprehensive checklist that allows them to analyse their own operation s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

‘How to secure a 5 rating’ uses a blend of video and written content to suppor t the learner throughout their training Businesses with SFG accounts can secure access to the free course for any employee with a learner account –adding even more value to our comprehensive food safety training por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information

You

•

•

• Enhances staff engagement & en oyment

• Link to other initiatives – c har ityfundraiser s online competitions

Water

• Great socia media content & word of mouth marketing

• Contr ibutes towards improved reviews

• Fully compliant with legis ation etc

WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners ’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

The pandemic has seen a behaviour change , with more dog owners choosing the UK for their shor t breaks or annual holidays

The cost of boarding kennels & pet-sitting has risen so your customers now increasingly want to bring their dog with them!

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets as well as tourist attractions

See the adver t on page 17 for details or visit www sirwoofchesters com

Achieving Sustainability with Dry Steam Cleaning

faces The environmental costs of high-pressure washing are astronomical, and that s without considering the massive volume of wastewater

Stop chemical pollutants and dangerous wastewater

One of the biggest problems with traditional cleaning methods is the considerable volume of effluent discharge Toxic chemicals can pollute clean water sources and damage the environment when handled incorrectly When handled properly, wastewater still consumes significant energ y to remedy and levies a high cost on the environment

One of the most significant advantages of DSV technolog y lies in the waste removal procedure that saves considerable time and money while providing an environmentally friendly solution that prevents cross-contamination Your cleaning operatives can simply empty the waste tank when it fills and enjoy the peace of mind that sustainable actions provide

The science behind DSV technolog y

you can reduce water consumption by over 90% almost instantaneously, this in turn alone helps your company take huge strides towards realising your sustainable ambitions

In practice , let’s look at companies that rely on high-pressure washing to clean pavements This method could demand up to 1,000 litres of hot water ever y hour, whilst the high pressure poses a risk to damaging sur-

When you combine dr y steam vapour with validated technologies, you achieve the most effective efficient and sustainable cleaning standards without the use of any chemicals

The process requires a small amount of cold tap water that gets superheated inside our machines, reaching temperatures up to 175 degrees Just one litre of water transforms into 1600 litres of small but powerful

dr y steam droplets

These tiny dr y droplets cover a far greater surface area than manual cleaning in a shor ter time with greater effectiveness It loosens dir t and grime that you can easily remove with Osprey Deepclean’s validated HEPA filtration vacuum cleaners or microfibre cloths, leaving your surfaces clean and sanitised

Driving Sustainability with DSV technolog y DSV technolog y relies on super-heated dr y steam that substitutes tonnes of hot water for small amounts of cold tap water It produces no moisture , prevents cross-contamination and relies on no chemicals to achieve higher standards of environmental hygiene than any other cleaning technolog y

Government research shows that UK businesses can save up to £23 billion ever y year through the way they use energ y and water Financial rewards, unmatched environmental benefits and exceptional hygiene standards should drive home the transformational effects of DSV cleaning

At OspreyDeepclean, we ’ ve dedicated 20 years to engineering the most sustainable and effective DSV technolog y Tested in healthcare settings and relied on by hospitals, we re striving to help businesses like yours have a positive environmental impact

Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It?

HACCP principles state that commercial dishwashers should be maintained at a minimum of 55 °C during the wash cycle , and a minimum of 82 °C during the rinse cycle Anything outside of this would not be considered an effective or safe clean due to the temperature not being high enough to kill pathogens

The dishwasher temperature should be regularly monitored, tested and logged to ensure compliance , and to protect the health and safety of your staff and customers This is now easier than ever thanks to temperature measuring equipment that places the technolog y right in the hands of the user

Dishwasher temperature probes can be placed inside

With over 220 000 hospitality businesses registered in the UK, the sector is the UK s third largest employer However, it is also one of the biggest polluters because according to data from Big Hospitality, UK hospitality accounts for up to 15 percent of UK greenhouse gases

And so quite rightly the industr y is under renewed pressure to engage in more sustainable business practices And this is not just because it is the right thing to do but because consumers are demanding it

Our research with Unidays showed that over 80 percent of Gen Zers are prepared to pay more for sustainable goods and ser vices while Rebound research shows that 87 percent of consumers want a sustainable deliver y option So in the face of economic uncer tainty and challenging times for the sector, it pays to be more sustainable - for our planet, for our people and for our profits So, what can UK hospitality businesses do to

become more sustainable this year?

SUPPORT LOW-VOLUME RECYCLING STREAMS

As new innovations in the circular economy develop, it is a good idea to star t separating more of your waste - for example , coffee grounds, which can be used to create biofuel, as well as beauty and food products

Due to space restrictions and hygiene , these materials need to be collected quite frequently but the benefits of separating this waste are drastically reduced if they’re collected by a van or HGV Look for providers who offer low-carbon collections and consolidate the small volumes collected from you with those collected from other businesses, at local microhubs before the materials are collected in bulk for larger vehicles

PACKAGING RETURNS

Work with suppliers and carriers to find the best low-carbon approach to dealing with reusable packaging returns

In cities developing efficient reverse logistics can have a huge impact on carbon, congestion and air quality Consider par tnering with companies like Again which has developed the technolog y for food and drinks brands to make it easier to swap single use packaging for reusables

NAVIGATE CLEAN AIR ZONES

With more cities bringing in restrictions to prevent high polluting vehi-

the dishwasher during a cycle and provide a temperature reading throughout the wash cycle Many commercial businesses often have pre-existing digital HACCP platforms that these can plug into, but for smaller organisations, simply recording the data in a safe and responsible way is accessible through this tech all the same I’d still recommend looking into a digital HACCP software for the ease of recording, archiving and filing of all the data

Traditional means of recording dishwasher temperature through single use strips have a high cost due to the continuous need for purchase Their accuracy can also be questionable , and they re not the most environmentally sound option either Investing in long term digital solutions for your health and safety benefits ever yone across the board Think of it as an investment in the future by being confident in your practices with the hard data to back you up It is impor tant to view food safety and adherence to HACCP from a holistic view Of course restaurants and catering ser vices should comply with this as a matter of principle , but think about the wider effects of improper recording, human error or lack of training Not only does it leave the business open to legal implications, but long-term reputational damage across consumer and business audiences if news gets out New technolog y provides sound and trustwor thy equipment that improves efficiency and reduces costs at the same time Visit www thermometer co uk for details

Navigating NET-Zero: A Business’s Guide to Sustainability

the hospitality industr y consumers are still looking for green ways to spend their money As retail guru Mar y Por tas puts it 'Ever y £1 spent is a vote for how we want to live' Businesscompanion co uk is a free government backed website , written by trading standards professionals that helps you comply with consumer protection law which includes green claims This will help ensure that your green claims around your food, drink, and even the way your business operates will be legal On the site you’ll find handy guides and leaflets that will help you to get your green claims right

A good question to ask yourself around green claims, is “how can I prove this”? Also put yourself into the mind of your customer Would your customers understand what a ‘sustainable meal or what a responsibly sourced product is? If your green claims are vague , misleading, or not adequately explained, then you might not be complying with the law

Getting green claims right from the beginning will save you time and money, and protect your reputation

Top tips to getting environmental claims right:

Make sure that you under stand the difference between var ious definitions , suc h as sustainabi ity, Eco designed and carbon footpr int Our free net zero guidance on businesscompanion co uk can help you

• Make sure that ever y green c laim you make can be bac ked up by evidence

As a professional you may know the meaning of green terminology suc h as ‘susta nable’, ‘environmentally fr iendly’ and ‘net-zero’ but most consumer s don’t Consumer s will apprec ate an explanation of how and why your product or ser vice is green and t will help you comp y with the green c laims code

• Don’t be afraid to c hallenge your suppl er s on their environmental c laims

• Familiar ise your self w th the Competition and Market Author ities Green Claims Code

• If you need fur ther nformation or want to c hec k if your products or ser vices comp y then down oad your copy of the free Net Zero gu de avai able on www businesscompanion info/focus/net-zero-forbusinesses

Net zero for businesses | Business Companion

www businesscompanion info See the adver t on the per vious page

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best-selling risotto completely sustainable from field to fork

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations

Known to many as Italy’s first choice , Riso Gallo is one of the longest sur viving rice companies in Italy and is still growing A family run business, it is now in it’s 6th generation

The company has uniquely created its own Circular Economy within it’s rice production collaborating with

innovative star tups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand

Rice House is an Italian initiative in which the secondar y materials in rice cultivation are used to build ethical houses

Rice by-products are even used by Mogu in a range of designer furniture production

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric When the Nero (black) rice is processed for the food industr y, the by product of the deep grape coloured water is used as a natural dye

All Riso Gallo plastic vacuum packaging is now suitable for recycling following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www risogallo co uk

Sustainability shouldn’t be difficult But, with ever present energ y demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions

However as a sector it has been one of the first to lead the charge in sustainable practices Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of and seeking to par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily

The existence of such sustainable culture is par ticularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings Water heating – which alone can account for anywhere up to 30% of overall daily energ y demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to

Introducing Powerdown220: Leading the Charge in Energy Efficiency with Voltage Optimisation

Mitchells and Butlers Install 1,125 Voltage Optimisers

Are you tired of sky-high energy bills weighing down your hospitality business? Look no further!

Powerdown220 is here to improve your energy efficiency game with our cutting-edge voltage optimisation units

As the UK's leading specialist of voltage optimisation technology, Powerdown220 has earned its stripes by partnering with industry giants like Mitchells and Butlers the powerhouse behind beloved brands such as Harvester and Toby Carvery When Mitchells & Butlers sought to slash their energy expenditure and shrink their carbon footprint in line with their 2040 net zero target they turned to Powerdown220 to deliver this mission Why Voltage

In a groundbreaking undertaking, Mitchells & Butlers embarked on an extensive survey of their estate and a trial to prove the concept We identified a whopping 1 125 sites suitable for voltage optimisation This colossal project marks the largest multi-site initiative of its kind in the UK! With up to sixty Powerdown220 machines being installed weekly at the peak of the project, the impact is undeniable

But why voltage optimisation, you may ask?

Picture this: the average voltage supply across the UK stands at a staggering 242 volts However, all CE marked equipment operates optimally at 220

volts That's where Powerdown220 comes in Our state-of-the-art voltage optimisation technology effectively lowers incoming voltage from the National Grid, ensuring that your equipment runs smoothly while simultaneously delivering substantial savings of typically between 7-10%

Extensive Hotel Experience

We also have extensive experience within the hotel industry, working with leading groups and independent hotels such as Hilton Marriott Dakota, IHG and many more

Join the ranks of industry leaders who have embraced the power of voltage optimisation with Powerdown220 Say goodbye to excessive energy bills and hello to sustainable savings Elevate your business's performance and environmental stewardship with Powerdown220 today!

Contact us to learn more about how Powerdown220 can transform your hospitality business for the better.

‘‘I didn’t realise beforehand that this would be the biggest project of its kind in the UK, but that fact puts it all into perspective,’’ reflected Dale Fenton, energy manager at Mitchells & Butlers

The company was looking to invest in a technology that would deliver cost savings and improve its sustainability and found VO to be a technology that ‘‘ticked both boxes ’’

Diners Offered Allergy Lifeline Food Safety

A woman who developed a life-changing ser vice for allerg y sufferers after her friend was ser ved nuts, is hoping it will help save thousands of others

Juliet Moran, the founder of Allerg yMenu uk created the ser vice following an incident where her friend almost suffered a severe allerg y attack whilst on holiday

Whilst in Amsterdam, Juliet’s friend Kate informed the front-of-house staff about her allergies - including nuts

Despite getting the message across in both English and Dutch the first dish to arrive was Kate’s meal, rich in peanuts And, without thinking, she put her fork to her mouth about to take a bite

It wasn t until her husband pushed his arm across Kate and shouted ‘Stop!’, that she realised the dish could have sent her into an anaphylaxis shock

The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic

After speaking to her friend, Juliet realised this was a communication issue between front-ofhouse staff and restaurant chefs

She created a website and app to help save those suffering from allergiescustomers can now see which items on the menu they should avoid and which dishes are safe to consume

With the number of those suffering with food allergies on the rise , Juliet hopes Allerg yMenu uk will be a life-changing addition for those eating out

It also helps restaurants streamline their booking ser vices by flagging any allerg y issues before diners arrive

Juliet said: “I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it

“We were having a few glasses of wine and chatting away when Kate put her fork in her food, about to eat it when her husband suddenly put his arm

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining

YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE

In the bustling world of food ser vice , where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital par tner in allergen management and compliance Our cutting-edge kitchen management software simplifies the complexities of ser ving food safely and provides a single source of truth across the business ensuring your customers well-being and your peace of mind

DETAILED ALLERGEN INFORMATION AT YOUR FINGERTIPS

Understanding the critical impor tance of accurate allergen information, Kafoodle’s system begins with an extensive and detailed ingredient database This robust foundation allows for the creation of recipes and menus, automatically presenting associated allergens, nutrition and costings Whether you are a hotel, restaurant, pub or any food establishment, you can ensure each dish ser ved is safe for your customers with the use of our intuitive platform

DIGITAL MENUS AND INNOVATIVE LABELLING

Kafoodle extends beyond the kitchen to your customers’ hands To prepare your establishment for Owen’s law, we provide you with branded digital menus which seamlessly integrate with the backend of your ingredient

database Accessible via a simple scan of a QR code , these menus allow guests to filter dishes based on their dietar y needs, ensuring a safe and enjoyable dining experience for ever yone And for grab-and-go, you can make bespoke allergen and nutrition labels complying with the latest food allergen safety regulations, including Natasha’s Law, in less than 5 minutes

EFFORTLESS UPDATES, REDUCED HUMAN ERROR

Kafoodle’s system is designed to eliminate the risk of manual entr y errors Ingredients, recipes, and allergen information can be updated across all platforms with just a few clicks, saving you time and reducing vulnerability to human error This automatic synchronisation ensures that your customers can always access the most current and reliable information

JOIN THE REVOLUTION IN FOOD SAFETY

Ser ving food safely and reliably has never been easier with Kafoodle Our comprehensive solution protects your customers and streamlines your operations, allowing you to focus on what you do best: creating exceptional culinar y experiences Embrace the future of kitchen management with Kafoodle , where safety meets efficiency Visit www.kafoodle .com or see the adver t on this page for details

over her and shouted ‘Stop!’

He’d realised the restaurant had put nuts in her dish

“I was really taken aback about how serious it was and spoke to her about all these problems and came to the conclusion that it seems like a communication problem between the front of house staff and the restaurant chefs

Most businesses already have a char t with all the allergen information onbut we ve found that the real problem is that the chefs aren t communicating with the front of house staff about what exactly is in the food

“But putting the allergens into a proper computer system and giving the information directly to the consumer who downloads the app or looks on our website can instantly see what food substances are in their dish

“Ever ytime I speak to users of our ser vice , their only frustration is that not ever y restaurant is on it I created this app to help solve this problem - and I’m doing this because I think it can help people out like my friend Kate ” https://allerg ymenu uk/

Are You Natasha’s Law Compliant? Many Still Aren’t

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

The law, known formally as the Food Information (Amendment) (England) Regulations 2019 means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they re about to eat A 2023 study carried out by Erudus, the market leading source of accurate allerg y, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels

The repor t also revealed the most common reasons for non-compliance in the sample In a quar ter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information

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

consequences for customer numbers

The right tool for the job

One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes

Small businesses have historically opted to handwrite their labels but these are time-consuming and risk poor legibility

Pre-printed labels from an external supplier is one alternative , but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches

An on-site printing solution avoids these issues

To help business of all sizes comply efficiently integrated packages are available that bundle a label printer with easy-to-use menu-management software These make it simple to keep your labels up to date as you make changes to your menu and multi-site solutions are available for those businesses with more than one outlet

If you ’ re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as par t of a turnkey menu-management system from one of our par tners To find out more , go to brother co uk/food-labelling

Victus Emporium

Victus Emporium is a family run wholesaler of speciality foods, working with ar tisan producers from across Europe

With over 35 years ’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots

We aim to supply unique high quality products from across Europe that have a point of difference and can compete on price and ser vice An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best

Chef's Buyer's Guide

Aneto Broths is one such company who have a range of outstanding products

Aneto Broths are made just as you would in the kitchen Using only the best freshest quality ingredients Aneto Broths are 100% natural and do not include any additives concentrates preser vatives or flavourings Just great tasting fresh natural ingredients

For example , the vegetables are bought from social cooperative and the chicken stock has full animal welfare cer tification Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic

For more information on Victus Emporium and our wider range or if you wish to place an order please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Twister Fries ‘No Nacho’ Mexican Sharer

•

•

For fresh menu inspiration with nostalgia, elevate your food offer with a twist!

Including a different potato shape will increase variety and liven up your menu without adding effor t in the kitchen

Lamb Weston invented the original Twisters in 1983 using a patented knife to create the curly shape Since then, Twisters have ALWAYS been cut from whole potatoes and are NEVER reformed, giving more taste , better flavour and more natural goodness Twisters offer a high innovation value , meaning you can provide an exciting loaded fries option or ser ve them alone and capture the imagination of a nostalgic classic for consumers Children and young families love the fun and enter tainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive

Lamb Weston’s

Day, and one that we still celebrate each year on October 17th Stephane told us how he loves to use

vanilla paste at Rick Stein’s Seafood Restaurant in Padstow Ever since then, we ’ ve made a point of keeping in touch with our chefs and sharing their stories with our followers and all those who suppor t our Campaign For Real Vanilla ”

LittlePod’s research shows professional chefs find the company ’ s vanilla paste easy to use , with the recyclable aluminium tube proving good to handle in the kitchen environment, and the versatile product’s consistency aiding por tion control and reducing wastage

“Convenience quality and affordability combined – it’s a no-brainer ” said Jamie Rafter y The Holistic Chef who uses LittlePod vanilla in the plant-based dishes he creates in his kitchen in Thailand

“I love using LittlePod; ever y chef should have it,” added Peter Gor ton, Master Chef of Great Britain “It’s so versatile and saves so much time without compromising on quality ” Like to find out more and share your LittlePod stories? Follow @little pod and their #CampaignForRealVanilla on Instagram or visit www.littlepod.co.uk

The Scotch Whisky Association (SWA) has released global expor t figures that show the value of Scotch expor ts topped £5 6bn in 2023

The equivalent of 1 35bn 70cl bottles of Scotch Whisky were expor ted last year equating to 43 per second

The figures, released today, show a decrease on 2022 expor ts for both volume and value , which the industr y says was a “bumper” year for expor ts as global markets reopened and restocked following the pandemic , as well as the full reopening of global travel retail The 2023 figures represent a more normalised depiction of the current state of global expor ts, with robust growth on pre-pandemic numbers Expor ts of Scotch Whisky have risen by 14% in value compared to 2019, with a 3% increase in volume However whisky bosses have also warned that 2023 posed “significant” challenges for the sector both at home and in a number of key markets, warning that maintaining these numbers without more concrete government suppor t in the coming year could hamper longer term growth

As in 2022, Asia-Pacific continued to dominate as Scotch Whisky’s largest regional market by value in 2023, suppor ted record value expor ts to China, a market up 165% on 2019, and value uplifts Singapore (19%) and Taiwan (8%) Premiumisation of Scotch Whisky remains a driver in these key markets: single malt Scotch Whisky continued to rise in popularity among a growing cohor t of consumers, with double digit growth in China and Singapore on 2022

G&Tea - Adventurous Spirits

from strength to strength

The full range from G&Tea can be seen on their website www,gandtea uk or at stand H44 at the ExpoWest event in Wadebridge in March

Europe remained a key expor t region for Scotch Whisky for both volume and value , with France once again becoming the industr y ’ s largest volume market – a position briefly held by India in 2022

Expor ts to India fell in volume and value compared to 2022, the fall coming against a backdrop of ongoing UKIndia FTA talks and the Scotch Whisky industr y ’ s calls for a trade agreement which lowers the 150% tariff on Scotch impor ts into India, which would lead to significant expor t growth to the market

The United States, which has long been Scotch Whisky’s biggest market by value , saw a sector-wide fall in expor ts of 7% compared to 2022, and 8 5% on 2019, to £978m Industr y figures say that these numbers are reflective of global economic conditions and rising living costs for consumers in the US, which remains a dynamic , competitive market for whisky, and the wider spirits categor y Last year saw companies manage stock levels within market following restocking in 2022 and the industr y expects the shor t-term expor t dip to realign over the course of 2024 However, the SWA has also warned that 2024 marks a halfway point for the five year removal of tariffs on single malt Scotch Whisky which were imposed in 2019, and has urged the UK government to press for longer-term tariff-free trade for Scotch in its talks with the US administration

The expor t figures come a month on from the industr y ’ s latest economic impact repor t, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7 1bn annually, suppor ting 66,000 jobs across the UK

Mark Kent, Chief Executive of the Scotch Whisky Association said:

“Scotch Whisky has once again shown its expor t strength despite significant challenges across a volatile global trading environment The figures demonstrate that Scotch Whisky brands and distilleries are investing in their teams, their tourism offering, their long-term sustainability and their global presence to ensure that Scotch continues to be the world’s favourite whisky

“We know that the Scotch Whisky industr y is remarkably resilient as we look at these numbers against the backdrop of rising costs for consumers and businesses, but the figures are a reminder once again that the Scotch Whisky success stor y cannot be taken for granted We need to see more tangible suppor t from government both at home and in our priority markets in order to continue to grow our expor t numbers and the resultant investment, employment and economic benefits that come with that

UK Government Minister for Expor ts Lord Offord said: “Scotch Whisky is a major UK expor ting success stor y contributing billions of pounds to the economy and suppor ting thousands of jobs

“We want the UK to be an expor t-led economy and reach a trillion pounds of expor ts a year by 2030 It’s fantastic to see whisky expor ts in 2023 continuing to outperform pre-pandemic levels as businesses take advantage of our free trade deals and expand into new markets around the world

The seed of Rum and Reggae was born from our love for tunes and of course , rum Blending the sunny sounds of reggae with our renowned rum punch was a no-brainer and we knew this experience needed to be shared Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events And guess what? People loved it!

From punch to product, we crafted our signature ‘serious rum ’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink Our initial success paved the way for our next creation: a rum infused with honey sourced from rescue bees

As the buzz grew, our reach extended to pubs, clubs, restaurants,

and bars, revealing a demand for our rums with a difference Our brand's visuals are a burst of excitement – simple fun and full of colour they effor tlessly capture the hear t of Rum and Reggae whilst drawing in customers with their vibrant charm

Continuing our flavour journey we recently released two new tantalizing rums – mango and coffee With rave reviews already pouring in, you can be sure that even more innovative flavours are in the pipeline Stay tuned!

Now ready to spread sunshine nationwide through the hospitality trade See our adver t on the front cover for fur ther information or call 01428 641884

A Special Offer from Pergola

Pergola are thrilled to announce the upcoming launch of two innovative products that are set to redefine the canned cocktail experience Crafted with care and precision, our new fizzy tequila-based cocktails are not only allergen-free and preser vative-free but also boast unique flavor profiles that are sure to tantalize the taste buds of your discerning customers

Introducing Our New Offerings:

1 Margarita with Mint and Yuzu:

Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu This zing y and refreshing concoction combines the classic allure of tequila with a modern twist, making it a perfect choice for those seeking a vibrant and revitalizing beverage experience

2. Tequila and Tonic - Cinnamon and Vanilla Flavoured:

Prepare to be warmed from the inside out with our Tequila and Tonic a pioneering creation that brings together the comfor ting notes of cinnamon and the subtle sweetness of vanilla This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comfor ting and invigorating

Why Choose Our Products?

• Allergen-Free & Preser vat ve-Free: Ensure peace of mind for your customer s with our c lean label coc ktails Innovat ve Flavor s: Stand out from the crowd with dist nctive flavor combinations that are sure to captivate

• Conven ence: Stream ine your bar operations with readyto-ser ve canned coc ktails that maintain the integr ity of fresh y crafted dr inks

• Ver satility: Appeal to a diver se c iente e by offer ng two distinct flavor profiles that cater to different preferences

Special Launch Offer :

To celebrate the introduction of these exciting new products, we are extending a special launch offer exclusively for our valued par tners Place your order by 28/02/2024, and enjoy competitive pricing that will elevate your beverage selection while maximizing your profitability

Get Ready to Elevate Your Beverage Program:

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla simply reach out to us at rahul@pergoladrinks.com. Whether you ' re interested in sampling our products or have inquiries about marketing suppor t, our team is here to assist you ever y step of the way

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

Cheer s to success and innovation!

Renais - Cultivated in France, Distilled in England

Luxur y gin brand Renais, founded by Alex and Emma Watson, promises to bring an elegant taste of Nor thern France’s wine region to the UK Renais has a contemporar y palate , bright tasting notes of minerality, fresh citrus, white grape , garden herbs juniper and flowers Distinctive and luxurious, it has been inspired by the people , produce and provenance of two iconic regions within Nor thern France Renais is a bold and vibrant gin, with an incredible stor y and flavour

Watson family, where Alex and Emma spent the summers of their childhood at their family’s vineyard Domaine Watson, which their Father has operated for over 30 years Following their family passion for winemaking, and Alex’s histor y of working for over a decade in the drinks industr y they founded Renais gin

When creating Renais, Alex and Emma wanted to ensure the spirit was as sustainable as possible Their unique production process begins with sourcing and distilling upcycled French pressed wine grape skins and lees including some sourced from Domaine Watson, which are by-products of the distilling process Renais is distilled in small batches, and combined with Kimmeridgian stone maceration which the region is famed for The liquid is elevated with hand-picked pressed organic grapes, sourced from Nor thern France’s finest Grand Cru vineyards and other all natural botanicals including linden flowers, cubeb berries and acacia honey

a

botanicals Renais is a product of two generations of the

Mutiny Island Vodka has Arrived in the UK Spirits and Mixers

Mutiny Island Vodka was created by award winning chef Todd Manley in

See the adver t on this page for details

In

‘exceptional spirits that set the standard in their categories’

Founder Todd Manley said Breadfruit with its rich histor y and legacy, provided us with the type of vodka that we knew would be true to the island Hand crafted Mutiny Island Vodka retains the character of the island and the breadfruit from which it is distilled’

We strive to bring the rich, tropical experience of the U S Virgin Islands to consumers around the world with the world’s first and only island vodka made from breadfruit

All natural ingredients come together for a silky smooth, versatile vodka and infusions that speak for themselves

www mutinyislandvodka co uk

Pergola

Introducing Our New Offerings

Marg arita with Mint and Yuzu

Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu

Tequila and Tonic - Cinnamon and Vanilla Flavoured

This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating

www.pergoladrinks.com

with the dir ties and push the button

Another bonus is that you only pay when you ’ re washing, when you are actually using the machine So if you re not open one or two days a week your dishwasher isn’t costing a bean

PPW is available on Winterhalter UC (undercounter) and PT (passthrough) machines all of which as well as delivering top notch results have energ y and water saving features fitted as standard That means as well as getting superclean dishes and glasses, you’ll be reducing running costs There’s no contract, so you

Kitchen

The Microsave brand is well known throughout the foodser vice industr y for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessar y repairs, essentially protecting their investment

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merr ychef, Panasonic and the Lincat Cibo + as well as others

Manufactured in Europe , the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills The

Due

is

The

More assistance and technical advice is always freely available from the experienced Pump Technolog y Ltd team, who will ensure that the correct pumping system to meet the required discharge pumping parameters is

Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site The Ostara Mobile App validates engineers' attendances to sites, while proprietar y Bluetooth technolog y can replace QR codes for more accurate data Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier resulting in the client only paying for actual time spent and par ts used

Customizable authorisation rules allow for a flexible approval processes with single or hierarchical structures, based on a range of conditions At all authorisation statuses there is functionality for spend value comparison to a budget

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also the client’s

Revolutionar y technolog y company, WaiterMate has launched the world s fastest and most efficient EPOS system Powerful and pocket sized it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier ser vice , a greater volume of sales and better tips

Designed for fast-paced hospitality venues including restaurants bars cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems Ever y single waiter or waitress can ser ve customers and take payments at the same time No bottlenecks during peak periods No frustratingly lengthy waiting times No jostling for use of the till or card machine Just seamless customer ser vice , efficient ordering, and lightening quick payments from any location within the venue

WaiterMate empowers ever y waiter or waitress to ser ve their customers’ food and drinks noticeably quicker and to a higher standard With more accurate order placement, seamless table management, options to split the bill, take payment and print receipts, they have a full EPOS system

manpower An automated invoice validation process reduces the

in the palm of their hand Better ser vice means better tips and a better customer experience

With one client, WaiterMate helped their bar tenders set a record for revenue The venue was looking for a solution that could help its business to scale generate more profit and make life simpler for staff WaiterMate exceeded all expectations With the old system a bar tender generated a maximum of £1,500 wor th of sales per evening With WaiterMate , that increased to £2 700 It’s a truly revolutionar y piece of kit that is user-friendly and packed with functionality for customer-facing teams and managers alike

For those in charge of the bigger picture , WaiterMate doesn’t just ensure a faster rate of table turnover, and improved productivity front-ofhouse It’s also been precisely engineered to make complete venue management easier The robust interface comes with enhanced analytics and truly useful repor ts for easier staff management easier data-based decision making, improved ser vice quality and upgraded customer loyalty

This functionality is the brainchild of WaiterMate CEO, Lee Nazari “I

grew up in the hospitality business Today’s managers and waiters face a range of challenges WaiterMate is designed to help them succeed, by making life easier for staff to help with productivity and retention elevating the customer experience to encourage loyalty and providing easy access to data and repor ting for informed decision making

Multiple site management is also covered Each venue can be reviewed independently or the whole proper ty estate brought together to see the bigger picture Those in charge have complete control and oversight of performance in real time or retrospectively

Compatible with online ordering, WaiterMate integrates with UberEats, Deliveroo, Just Eat, App 4 and Deliver y Hero straight out of the box Payments can be processed via Google Pay, Apple Pay, Visa or MasterCard and payment processing fees are almost 1% lower than popular alternatives There’s no need to juggle multiple complex platforms and no challenging accountancy tasks Ever ything needed is readily accessible from the pocket-sized device

To find out more , visit: https://waitermate co uk

View the video: https://www youtube com/watch?v=WX mjBK7bDc or follow on social @WaiterMate

Because travel is an inherently human-centric experience , tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industr y But the sentiment is shifting AI models are ver y efficient at analysing data and the travel industr y has deep data troves By using algorithms for advanced data analytics industr y players can reach more customers, elevate ser vice levels, tap into new revenue channels, and increase operating efficiencies Let s take a look at how this revolutionar y technolog y is already making waves in this sector

DEEPER CUSTOMER INSIGHTS

Machine learning (ML) and deep learning (DL) algorithms can trawl millions of data points in provided datasets to uncover new correlations, trends, and similarities In shor t, AI and ML both enable advanced customer segmentation sentiment analysis and behaviour forecasting Hostelworld, for example , successfully uses machine learning for sentiment analysis and marketing campaign optimisation By combining the analytical and predictive powers of ML, Hostelworld managed to increase its click-through rate (CTR) for email campaigns by 86% and its email open rate by 12%

CUSTOMER SUPPORT

Thanks to natural language processing (NLP), algorithms can easily

understand text-based commands and different contextual clues to better deal with incoming customer requests At the most basic level, AI can help classify and prioritise customer suppor t cases or look up relevant information for agents More advanced AI use cases include end-to-end customer issue resolution, voice-based suppor t bots, and customer suppor t

AI in tourism can increase suppor t staff productivity by 20% to 50% or more Airlines like Cathay Pacific already handle 50% of their customer care chats with Gen AI assistants allowing human agents to focus on more complex tasks

GEN AI TRAVEL AGENTS

ChatGPT has turned out to be a ver y capable travel agent Unlike the early generation of chatbots, which were mostly driven by pre-programmed rules, a generative AI (GenAI) travel agency or travel assistants have more wits and can perform a greater reper toire of tasks GenAI chatbots can analyse and summarise content from a wide variety of sources to reply to different user queries and create personalised travel itineraries on the fly From finding a room with the right amenities to booking group transpor tation and choosing add-on activities that align with an individual’s personal preferences, GenAI makes it happen seamlessly

On the back end, conversational systems can also interact with other tech systems: they can exchange data, look up information, update records, etc A GenAI concierge can automatically handle a wide range of tasks, from guest self-check-in to ordering late-night munchies and upselling some neat ser vices in between

At Virgin Hotels, guests are greeted by Lucy an in-app vir tual assistant Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV It’s also the one to ring up for room ser vice or ask about any details regarding the stay Lucy is a capable concierge because it integrates directly with: Virgin’s proper ty management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smar t system for controlling ever y appliance in the room; and guest

management software , which automatically generates checklists for staff based on guest requests Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin proper ties and retain guest preferences for better experience personalisation

HYPER-PERSONALISATION

Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase intentions, stay preferences, and general travel interests Similar to Netflix, such algorithms can churn out hyper-personalised travel offers based on customers’ past trips, known room preferences, and data from third-par ty sources

Accor, for example , uses an AI-powered customer-relationship management (CRM) suite with some 400 customer attributes to run deep segmentation and personalise customer communication According to the company ’ s CDO Alix Boulnois, the solution generates a significant uplift in sales, with revenue from emails increasing threefold

ETHICAL CONSIDERATIONS

As we navigate this evolving AI landscape our collective focus should be on responsibly utilising AI’s capabilities, ensuring it enhances rather than replaces human endeavour while adhering to the highest ethical standards

EU GDPR and AI Act-compliant systems can increase user trust and safety, as these regulations ensure robust data protection and ethical AI practices Luckily, there are several methods of making AI compliant with GDPR GANs, XAI, federated learning, transfer learning, and differential privacy can all help develop a GDPR-friendly ar tificial intelligence system Par tnering with a technolog y consultancy with exper tise in AI can help ensure a responsible AI system guided by a strategic approach is implemented

In the bustling landscape of the UK outdoor furniture industr y, valued at £650 million, the ebb and flow of consumer preferences are intricately tied to the ever-changing weather conditions Central to this dynamic is the link between supply and demand for items like picnic tables and children's picnic benches These essential pieces of outdoor furniture become not just functional elements but witness a surge in demand during periods of good weather

As the outdoor furniture market anticipates an annual growth rate of 2-3%, the influence of weather patterns on consumer behaviour becomes increasingly evident The Met Office , in a revealing study, underscores the undeniable influence of sunshine and warm temperatures on consumer spending habits The climax of this impact is remarkable , with outdoor furniture sales soaring by an impressive 70% during periods of good

weather Conversely, the subdued months during rainy spells reverberate through the market, evident in the 2019 downturn where UK retailers faced a substantial £200 million dip in sales with outdoor furniture , including the beloved picnic benches, bearing a significant drop In the hear t of these market dynamics stands MG Timber a specialist in the realm of high-quality wooden picnic tables Each masterpiece is meticulously crafted from top-tier timber, not merely as outdoor furniture but as a seamless blend of functionality and aesthetics MG Timber s picnic tables stand as beacons of durability, weathering the changing seasons while elevating outdoor spaces with timeless elegance Dive into our expansive range today and discover the perfect complement for your outdoor haven, where ever y piece becomes a par t of the evolving narrative of the out-

In the fast-paced world of adver tising, businesses are constantly on the lookout for effective solutions that deliver immediate results without draining their budget Enter HFE Signs a company that has revolutionised the adver tising game with its high-quality banners and online librar y These banners are not just any ordinar y form of adver tisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly This ar ticle delves into why HFE Signs banners are considered the best form of adver tising for businesses seeking immediate impact

UNMATCHED QUALITY AND VISIBILITY

HFE Signs has earned its reputation by providing banners that stand out for their superior quality Crafted from durable materials, these banners are designed to withstand the elements, ensuring your message remains

The

vibrant and visible come rain or shine The use of high-resolution printing technolog y guarantees that ever y banner is a visual feast with crisp clear images and bold readable text This quality translates into unmatched visibility making HFE Signs banners a magnet for potential customers' eyes

ONLINE BANNER

LIBRARY

HFE Signs online librar y for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective adver tising inspiration This comprehensive resource is meticulously curated to showcase a wide array of banner designs, themes, and messaging strategies, catering to various industries and promotional events Whether you ' re aiming to launch a new product, announce a special sale , or elevate brand awareness, HFE Signs' online librar y provides a wealth of creative con-

At Roché

cepts and practical tips to maximise the impact of your banner adver tising All designs can be tailored to your specific requirements at no additional cost!

CUSTOMISATION AT ITS BEST

One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design suppor t they offer Understanding that ever y business has unique adver tising needs HFE Signs provides a bespoke ser vice that allows businesses to tailor ever y aspect of their banner, from size and design to maximise your message

RAPID TURNAROUND TIMES

In today’s fast-moving market, timing can be ever ything HFE Signs stands out for its rapid production and deliver y times, ensuring that businesses can launch their adver tising campaigns without delay Order your custom banner today for deliver y tomorrow! (weekdays)

COST-EFFECTIVENESS

Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness Compared to other adver tising mediums that require ongoing investment, banners from HFE Signs are a one-time purchase that continues to deliver results long after the initial investment This affordability, combined with the banners durability and effectiveness, provides businesses with a

Catering Equipment Ltd

high return on investment, making it an attractive option for companies of all sizes and budgets With 8ft x 3ft banners priced at just £45+vat you really can’t go wrong!

PROVEN TRACK RECORD OF SUCCESS

The ultimate testament to the effectiveness of HFE Signs banners is the countless success stories from businesses across various industries From retail to real estate companies have repor ted significant increases in foot traffic inquiries and sales following the deployment of HFE Signs banners With a five-star Trustpilot rating, you can be reassured you are in the best hands

CONCLUSION

In the competitive landscape of adver tising, HFE Signs banners emerge as the clear winner for businesses seeking immediate , effective , and cost-efficient adver tising solutions With their unmatched quality, customisation capabilities, rapid production times, and proven success, these banners offer a compelling way to capture attention and drive business results As the demand for impactful and affordable adver tising continues to grow, HFE Signs stands ready to help businesses achieve their marketing objectives with its exceptional banners

Visit HFE Signs Today!

Visit www hfe-signs co uk or see page 3

website www kangaboxuk com

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products

capacities and attractive colours Kängabox are available in eight different designs and four different depths

The various gastronorm pizza ice cream and euro norm formats are available

Our Transpor t Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen Comprehensive product details can be found on our

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment See our extensive range of products on our website clickonstore net Catering Equipment Ltd are a family firm that has been trading for almost 30 years Our commitment is to our customers you are the most impor tant people in our business

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and wor thwhile experience Call the team on 0121 773 2228 now

Outdoor Spaces

Sustainable Furniture

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

Sustainable Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways

Seeing obvious shor tfalls, Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of trees from previously illegally logged ground so that re-plantation can occur, an essential under taking to create reusable ground Incidentally, these now form our teak root tables

Sustainability means more than just suppor ting the timber supply chain; we also suppor t the local communities to which this trade is their only source of income We ensure fair pay and equitable wages for these communities to allow them to flourish

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

All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss All our products are manufactured using traditional, tried, and tested methods which will ensure longevity meaning less replacement and less timber needs to be used

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

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

While

British summer!

If you ’ re looking to create a stylish and contemporar y outdoor area for drinks and dinner, look no fur ther than the water and UV resistant Plaza range The durable

Welcome The Crowds With Flexible

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www.healeyandlord.co.uk for more details

Have you recently taken over

or

Property and Professional

How To Attract And Hold On To Hospitality Staff

Ever y new year brings new hopes for the months ahead But for the UK’s beleaguered hospitality industr y, can for tunes turn a corner in 2024?

Office for National Statistics (ONS) data for the tail-end of 2023

reveals there were over 121 000 unfilled vacancies in the UK accommodation and food ser vices sector Businesses are estimated to have lost £21bn in revenue as a result, according to UK Hospitality, with staff shor tages leading to reduced opening hours

Brexit, Covid and the cost-of-living have created a perfect storm for an industr y associated with long hours and low pay What can be done to put the wind of optimism back in hospitality’s sails?

The good news is that a reassessment of your recruitment strateg y can achieve a lot, as evidenced by Westminster Works

The first of its kind in the UK, this Westminster City Council funded initiative has seen industr y and recruitment exper ts work together to tackle the issues in the hospitality hotspot of Westminster, and secure better job conditions and prospects for workers

One year on, we have helped more than 220 businesses attract new staff and plug the gaps So, what are some key lessons learnt?

SAY GOODBYE TO THE CV

Firstly, relying purely on a CV is outdated – if you want to create a modernised workforce and attract the best possible talent you need to think beyond it

Open days provide a great oppor tunity to meet potential candidates, share the company culture , and get prospects excited about working for you

Make the most of digital tools and platforms like WhatsApp, which is proving to be a game-changer thanks to instant messaging voice and video features coupled with global reach

Ask an applicant for a video presentation and you will learn more about them than you would ever glean from a CV Pre-recorded inter views that enable candidates to answer an initial set of questions will filter out and achieve a final shor tlist quicker and better

However be sure to have a digital recruitment strateg y that aligns with your company values and goals in place first before going down this path

EMBRACE DIVERSITY

Widen your recruitment net if you re tr ying to plug staffing shor tfalls, and rethink your hiring requirements

and practices so that you have a diverse pool of potential candidates

Jobseekers without hospitality experience may not have the obvious CV credentials But they could provide the solution with the right training

Recognise all religious holidays for staff and highlight in job adver ts company attributes like an inclusive culture , strong focus on health and wellbeing, and flexible working models that offer a work-life balance

Job shares giving parents and carers flexible hours around childcare needs, or students like hospitality undergraduates will be popular

Educate and train managers on the impor tance of diversity – there are plenty of external resources and you can arrange inhouse workshops with specialist help

Why not consider a referral scheme for existing staff? Offer bonuses to workers who recommend job candidates from under-represented groups in the business as an incentive

Harness digital power with diversity recruitment videos and testimonials from happy staff to drive awareness and build endorsement

Celebrate staff achievements and encourage employees to like and share social media posts If they get behind your brand, they will do your recruitment marketing for you making you an ‘employer of choice’

TRAIN, SUPPORT, LISTEN AND ADAPT

Suppor t your team with flexible training shor t courses – like a Level 2 Cer tificate in Understanding

Excellence in Customer Ser vice for Hospitality – and on-the-job qualifications

In the case of workers who earn less than the London Living Wage it will make them feel valued while enabling them to progress to the new benchmark of £13 15 per hour

Arrange mental health and wellbeing courses to build on your reputation as a caring employer

Attracting hospitality staff is a challenge but retaining them can be an even bigger one So what can be done to encourage employees to hang around?

Paying staff higher salaries with the prospect of career progression is an obvious one As is devising rotas that ensure the same employee is not always working the graveyard shift

But there’s more to it Staff want to feel valued so discuss oppor tunities to progress early and clearly and provide the developmental suppor t to make it happen

Find out why staff are really leaving and what would make them want to stay Use a specialist recruitment agency to hold exit meetings that will garner essential, unbiased feedback to improve retention rates

Think also about creating a loyalty rewards system to encourage employees to stay

And if feasible consider a four-day week as well as apprenticeships to attract a new generation of workers who are ready and eager They will be needed for a new dawn in hospitality when it finally comes

Andrew Consterdine ,

of professional stock auditors The franchise oppor tunity comes with an average turnover of around