Author: angela

The UK hospitality industry is bracing for a significant financial windfall next summer as the iconic British rock band, Oasis, is set to reunite for a series of highly anticipated concerts. The news has already sent shockwaves through the industry, with early signs indicating that the economic impact will be substantial.

A Long-Awaited Reunion

Oasis, one of the most influential bands of the 1990s Britpop movement, has maintained a devoted fanbase despite disbanding in 2009 due to tensions between the Gallagher brothers, Noel and Liam. Their debut album, Definitely Maybe, which was released 30 years ago, set the stage for their enormous success. Although both brothers have pursued successful solo careers, the clamour for an Oasis reunion has never waned, making this upcoming tour a momentous event for fans and the music industry alike.

 

Impact on the Hospitality Sector

The announcement of the reunion tour, which will include concerts in Cardiff, Manchester, London, Edinburgh, and Dublin, has already sparked a surge in demand for accommodations in these cities. According to Google data, searches for hotel rooms in Dublin skyrocketed within minutes of the announcement. In fact, a significant number of high-end hotels in the city have doubled their prices in anticipation of the influx of visitors.

 

This pattern is echoed in other cities, with Premier Inn, a major UK hotel chain, reporting strong demand across all planned tour locations. The immediate response to the tour announcement is a clear indicator of the significant economic impact these concerts will have on local hospitality businesses, from hotels and restaurants to retail and transportation services.

 

A Boost to Local Economies

The Welsh government has expressed optimism about the economic benefits that the Oasis concerts will bring to Cardiff, highlighting the expected boost to the city’s hospitality, retail, and transport sectors. With thousands of visitors expected to descend on Cardiff for the concerts, local businesses are poised to benefit from the increased footfall and spending.

 

Kate Nicholls, Chief Executive of UK Hospitality, emphasized the potential for this tour to deliver a multi-million pound boost to the UK’s hospitality industry. She likened the Oasis tour to other record-setting performances by global superstars like Taylor Swift, Harry Styles, and Beyoncé, which have all contributed significantly to the UK economy in recent years.

 

Generational Appeal and Ticket Frenzy

The Oasis reunion is generating excitement across multiple generations of fans. While long-time followers of the band are eager to relive the glory days, a new generation of younger fans, many of whom discovered Oasis through streaming platforms like Spotify (where the band still boasts 21 million monthly listeners), are just as keen to experience the band live. This broad appeal is expected to drive ticket sales to record levels, with tickets going on sale Saturday morning.

 

However, the scramble for tickets is also causing anxiety among fans, as many are concerned about missing out. Social media is buzzing with conversations about the challenge of securing tickets, with one user humorously commenting on the prospect of losing out to a younger fan who only knows a few of the band’s biggest hits.

Conclusion: A Win-Win for Music and Hospitality

As Oasis prepares to release their Definitely Maybe – 30th Anniversary album and mark the 30th anniversary of their iconic second album, (What’s the Story) Morning Glory?, the excitement surrounding their reunion tour is palpable. For the UK hospitality industry, this is more than just a series of concerts; it’s an opportunity to capitalize on a cultural moment that will bring both economic gains and a resurgence of interest in British music heritage.

 

The Oasis reunion is set to be one of the most significant events of 2025, not just for music fans, but for the hospitality industry, which stands to reap the rewards of this much-anticipated comeback.

August 2024 is set to be an exciting month for food and drink enthusiasts in Greater Manchester. As the summer sun shines, the city welcomes a diverse array of new restaurants and bars that promise to offer everything from global cuisine to local favourites. Whether you’re a local foodie or a visitor looking to explore Manchester’s vibrant culinary scene, these new spots are worth checking out.

 

Caravan – St John’s

One of the most anticipated openings of the year, Caravan is set to launch in the emerging St John’s neighbourhood on August 19. Originally hailing from London, this all-day dining spot offers an eclectic menu inspired by global flavours. Expect beautifully presented dishes ranging from salads and curries to roast meats and falafel. With its Antipodean specialty coffee and a vibrant atmosphere, Caravan is poised to become a go-to destination for both casual diners and food connoisseurs. Early birds can take advantage of a 50% discount on food during the pre-launch phase from August 15 to 18 by signing up on their website.

Location: St John’s, Manchester M3 3BG

 

Unagi – Salford Quays

For sushi lovers, Unagi is bringing its celebrated Pan Asian street food to Salford Quays, marking the brand’s fifth location. The new restaurant takes over the former Lime Bar and features the largest sushi bar in the North. With its central sushi bar and the first-ever ‘Tokyo Seven’ cocktail bar, Unagi aims to become the new social hub of Salford. The soft launch runs from August 2 to 8, offering guests a 50% discount on food with pre-booked tables.

Location: MediaCityUK, Quayside, Salford M50 3AG

 

Jerk Junction – Chorlton

After being shuttered for nearly a year due to a fire, Jerk Junction is set to reopen in Chorlton on August 7. This beloved Caribbean restaurant is known for its authentic Jamaican fare, including jerk chicken, rice and peas, and chicken wings. The reopening is eagerly awaited, especially with the news that Jerk Junction will also be opening a new location at the Trafford Centre in September, expanding its reach to even more fans.

Location: 170 Manchester Rd, Firswood, Manchester M16 0DZ

 

Parmogeddon – New Century, NOMA

Bringing a taste of the Northeast to Manchester, Parmogeddon will open on August 8 in the New Century building. Known for their twist on the traditional ‘Parmo’—breaded chicken topped with béchamel sauce and cheese—this duo has garnered a loyal following since 2019. Their new location in the bustling NOMA neighbourhood will serve up these indulgent dishes alongside mac ‘n’ cheese and parmo sandwiches, making it a must-visit for comfort food lovers.

Location: 34 Hanover St, Manchester M4 4AH

 

Mulligans – Deansgate

Mulligans, a traditional Irish pub renowned for its exceptional pints of Guinness, is expanding. This summer, they are unveiling a brand-new upstairs area that will more than double their capacity. The new mezzanine space will offer optional table service via QR code and feature a designated server, making it a perfect spot for larger gatherings and live music performances. To celebrate, the first 250 guests during the opening weekend (August 30 to September 3) will receive exclusive merchandise and a complimentary pint.

Location: 12 Southgate, Manchester M3 2RB

 

American Pies – Ancoats

Brewski, the brand behind the popular deep-dish pizza restaurant American Pies, is moving into the former Second City sports bar site in Ancoats. Starting August 16, fans can indulge in their famous Chicago-style deep dish pizzas in one of Manchester’s trendiest neighbourhoods. They’re also hosting a soft launch on August 15, offering free food and drink to 10 lucky tables of two. To enter, simply participate in their Instagram giveaway.

Location: 23 Blossom St, Ancoats, Manchester M4 5EP

 

Dos Hermanos Tapas and Bar – Cheadle Hulme

This new Spanish tapas bar is set to open in Cheadle Hulme, bringing a taste of Spain with its small plates, wines, and sangria.

 

Ad Maiora – Manchester City Centre

Famous for their giant focaccia sandwiches, this Italian deli will soon open a new location in the heart of Manchester.

 

Bada Bing – Northern Quarter

Fans of Sopranos-themed Italian subs can rejoice as Bada Bing returns to Manchester, this time taking residence on Oldham Street in the Northern Quarter.

 

August 2024 is shaping up to be a month full of culinary delights in Greater Manchester. From international flavours to local favourites making a comeback, these new openings offer something for every palate. Whether you’re in the mood for sushi, Caribbean, or a hearty deep-dish pizza, Manchester’s dining scene has got you covered.

The Gold Service Scholarship, the UK’s premier Front of House competition for young professionals, is set to return in 2025, and the launch event promises to be a stellar gathering of industry leaders. Scheduled for September 2nd at the prestigious Corinthia London, the event will bring together some of the biggest names in the hospitality sector to discuss the future of front-of-house service and the opportunities the scholarship offers.

 

A Stellar Line-up of Speakers

The event will be headlined by two of the UK’s most celebrated chefs: Tom Kerridge and Clare Smyth. Kerridge, known for his Michelin-starred ventures including Kerridge’s Bar & Grill at the Corinthia London and the Hand and Flowers in Marlow, will share the stage with Smyth, the culinary mastermind behind the three-Michelin-starred restaurant Core in London. Their discussion will focus on the nuances of exceptional service, current industry trends, and personal insights from their illustrious careers.

 

In addition to these culinary giants, the event will feature a diverse panel of speakers, including:

• Jesse Burgess (aka TopJaw): A social media sensation known for his engaging content in the food and hospitality space.
• Marc Socker: CEO of the Maybourne Hotel Group, bringing his extensive experience in luxury hospitality.
• Fay Maschler: The iconic restaurant critic for Tatler, known for her discerning palate and influential reviews.
• Eugenio Pirri: CEO of the Dorchester Collection, who will share his expertise in managing some of the world’s most luxurious hotels.

 

A Unique Opportunity for Young Professionals

The Gold Service Scholarship is open to young professionals aged 22-28 working full-time in the UK’s front-of-house food and beverage service. This prestigious competition assesses participants on a range of skills, from table setting and menu knowledge to practical food and beverage service. Beyond the competition, entrants will have the chance to receive mentorship from top industry professionals, including trustees like Alastair Storey, Edward Griffiths, and Thomas Kochs.

 

Finalists will also have the opportunity to expand their knowledge and experience through educational trips. These include a bespoke four-day course at the EHL Hospitality Business School in Switzerland, a study trip to Porto and the Douro Valley with Graham’s Port, and automatic membership to the Team Gold alumni network. Additionally, they can stage at leading UK restaurants like Core by Clare Smyth and The Ritz, and even participate in a garden party at Buckingham Palace.

 

Rewards for the 2025 Scholar

The 2025 Scholar will enjoy a tailor-made program of learning opportunities, including the chance to stage at prestigious venues such as the Mandarin Oriental in Bangkok, an overseas Rocco Forte Hotel, and the three-Michelin-starred Waterside Inn in Bray. Other perks include working at a state visit, a trip to Champagne with Laurent Perrier, and numerous professional development workshops.

 

Scott Crowe, the 2024 Scholar, emphasized the life-changing impact of winning the scholarship. “The mentoring and professional network that surrounds you once you are part of the family is invaluable. The educational trips and experiences are those of dreams,” he said, encouraging eligible professionals to apply.

 

Looking Ahead: The Path to 2025

Applications for the Gold Service Scholarship 2025 are open until October 1, 2024. Following a series of quarter and semi-finals, the final will be held at the Corinthia London in January 2025. The winner will be announced at an awards reception at Claridge’s Hotel in London in February 2025.

 

Edward Griffiths, trustee and chairman of judges, expressed his excitement about the launch event and the esteemed professionals involved.

“We hope they will help us to inspire young up-and-coming talent to enter the Gold Service Scholarship and allow us to support and nurture their skills and development,”

 

The Gold Service Scholarship 2025 is not just a competition; it’s a gateway to unparalleled opportunities in the hospitality industry. For those passionate about front-of-house service, this is an event—and a competition—not to be missed.

The Young National Chef of the Year (YNCOTY) competition is set to crown its 2024 champion, with twelve exceptional young chefs vying for the title. These chefs recently received the prestigious YNCOTY chef’s jacket from Continental Chef Supplies, marking their entry into the final round of the competition.

 

The Final Cook-Off

Scheduled for October 8th, the final challenge will have competitors create a three-course meal within two hours. The courses include:

Starter: A filled vegetarian agnolotti pasta dish, featuring a locally foraged ingredient.

Main Course: Fresh Norwegian halibut with a Douceur de France butter-based sauce, suitable for pescatarians.

Dessert: A filled choux incorporating fresh fruit and a seasonal Boiron puree.

 

The Finalists

The talented finalists include:

• Callum Barbour (The Star Inn, Harome)
• Henry Pratt (Northcote)
• Jacob Gosselin (The Longueville Manor Hotel, Jersey)
• Jonny Smith (Gravetye Manor, Sussex)
• Keaton Cooper (The Angel at Hetton)
• Keira Carolan (Henrock, Windermere)
• Lewis Nicholas (Lympstone Manor, Devon)
• Matt Robinson (Eleanore, Edinburgh)
• Nathan Johnson (Royal Crescent Hotel & Spa, Bath)
• Reuben Flatman (Le Manoir aux Quat’ Saisons)
• Rosie Welch (L’Enclume, Cartmel)

 

Nathan Cooper from Goldman Sachs (BaxterStorey) secured his place by being the Highest Achiever in both the Graduate Awards and the Royal Academy of Culinary Arts Annual Awards for Excellence.

 

Preparation and Mentorship

Ahead of the final, the contestants will attend a mentorship experience at Waitrose Food Innovation Studio. They will receive masterclasses, learn about ingredients, and choose Churchill crockery for their dishes.

 

Judges and Insights

Russell Bateman, the head chef at The Falcon in Castle Ashby, chairs the judging panel. Bateman, a previous winner of the senior competition, praised the innovative cooking styles displayed by the young chefs. He encouraged the finalists to refine their dishes based on feedback and practice under various conditions to excel under the competition’s pressure.

David Mulcahy, the competition director, highlighted the role of the YNCOTY ambassador chef group in nominating additional candidates. He emphasized that the finalists, representing top establishments, will showcase their individual culinary talents, making the competition a platform to elevate their careers.

 

The Grand Finale

The winner of the Young National Chef of the Year will be announced at a VIP Awards evening at the Hippodrome Casino in Leicester Square, in front of industry luminaries. The competition receives support from Seafood from Norway, Les Vergers Boiron, Douceur de France, Churchill, and HIT Training.

This year’s competition promises to be a thrilling showcase of the future stars of the culinary world, demonstrating the high standards and innovative spirit driving the next generation of chefs.

Leeds is about to welcome a new gem in its vibrant food and drink scene: White Cloth Hall. Set to open this August on Crown Street, behind the Corn Exchange, this all-day food and drink hall promises to showcase the best of Yorkshire’s local produce. Let’s delve into the exciting details of this new venture and meet some of the distinguished local suppliers who will be contributing to its offerings.

 

The Vision Behind White Cloth Hall

White Cloth Hall aims to create a unique culinary experience by bringing together the region’s most interesting food brands, experienced hospitality staff, and talented chefs. The emphasis is firmly on quality and provenance, ensuring that every dish served is crafted with the finest local ingredients. This dedication to local sourcing not only supports regional businesses but also guarantees freshness and superior taste.

 

Meet the Suppliers

1. Sykes House Farm

A cornerstone of White Cloth Hall’s meat supply will be Sykes House Farm, based in Wetherby. This third-generation family-run business is renowned for its commitment to quality and ethical sourcing. Sykes House Farm ensures that the meat they provide is of the highest standard while maintaining fair prices for farmers. Their deep understanding of the supply chain and dedication to ethical practices make them a perfect partner for White Cloth Hall.

 

2. Kirkstall Brewery

Beer enthusiasts will be thrilled with the selection from Kirkstall Brewery, one of the region’s largest independent craft breweries. Known for their innovative brews and commitment to quality, Kirkstall Brewery will supply both cask (real ale) and keg beers. Their recent acquisition of the iconic Tetley HQ on Leeds’ South Bank and the addition of North Brewing Company beers to their portfolio underscore their growth and prominence in the industry.

 

3. Field & Fawcett

Wine lovers are in for a treat with offerings from Field & Fawcett, a York-based family-owned wine merchant. Peter and Cathryn Fawcett have built their reputation on a passion for wine, food, and exceptional customer service. Peter Fawcett, a leading wine expert in the North of England, is dedicated to sourcing new and exciting wines. Their accolade as Independent Drinks Retailer of the Year at the 2023 Drinks Retailing Awards speaks volumes about their expertise and dedication.

 

4. Echelon Coffee Roasters

For coffee aficionados, Echelon Coffee Roasters from Meanwood will provide specialty coffee sourced exclusively from Brazil. This artisanal, independent business is committed to ethical standards, ensuring that their beans are sourced with care and that their relationships with smallholders and farmers are mutually beneficial. Echelon’s dedication to quality and ethical practices aligns perfectly with the ethos of White Cloth Hall.

 

The Driving Force

Ed Mason, co-owner and founder of White Cloth Hall and Managing Director of Whitelock’s Ale House, is enthusiastic about the new venture. “White Cloth Hall will be a celebration of some of the best quality food and drink available in the region, and so finding the right suppliers is absolutely essential,” says Mason. He emphasizes the importance of local producers like Kirkstall Brewery, Sykes House Farm, Field & Fawcett, and Echelon Coffee, who share a commitment to provenance and quality.

 

 

A New Chapter in Leeds’ Culinary Scene

White Cloth Hall is not just a new food and drink destination; it’s a celebration of Yorkshire’s rich culinary heritage and a testament to the quality of local producers. With a team that includes major investor Jonathan Morgan and the experience of the team behind Leeds’ oldest pub, Whitelock’s Ale House, White Cloth Hall is poised to become a must-visit venue for food and drink enthusiasts.

 

As Leeds eagerly anticipates the opening of White Cloth Hall, it’s clear that this new establishment will play a significant role in promoting and celebrating the best of Yorkshire’s food and drink. Whether you’re a local or a visitor, make sure to visit White Cloth Hall to experience the finest that Yorkshire has to offer.

The Paris 2024 Olympics promise an extraordinary experience, not just through world-class sports, but also through a remarkable culinary journey. This year, the Olympic Village will host what is touted as the “world’s largest restaurant,” transforming the dining experience for athletes and visitors alike with the help of top French chefs.

 

 

Renowned Chefs at the Helm

Leading the culinary charge is Charles Guilloy, the executive chef of the Olympic Village, who along with his team of 200 culinary professionals, will serve 40,000 meals daily. The team includes renowned chefs such as:

Stéphane Chicheri: Known for his refined French cuisine, he will offer dishes like almado-style bread salad.

Akrame Benallal: Chef at Akrame in Paris, bringing dishes such as chicken tandir.

Amandine Chaignot: The chef behind Pouliche in Paris, who will serve innovative creations like poached egg croissant with artichoke cream, goat cheese, and truffle.

Alexandre Mazzia: From the three-Michelin-starred AM in Marseille, offering gourmet items like smoked salted hake with tapioca in veggie bouillon.

 

 

World’s Largest Restaurant

The Olympic Village will be transformed into a massive dining hub with a 3,500-seat restaurant open 24/7, serving over 500 different recipes tailored to the nutritional needs and cultural preferences of athletes from over 200 countries. The menu will feature a diverse array of cuisines, including:

French Classics: Dishes like veggie Bourguignon and brandade de morue.

Asian Delights: Minced pork with Thai basil and basmati rice.

African and Caribbean Flavors: Bell pepper, onion, and tomato stir fry (Chakchouka) and fried shrimp with chermoula sauce.

Global Favorites: Lamb with mint juice reduction and veggie moussaka.

 

 

Sustainable and Inclusive Dining

Paris 2024 aims to cut the carbon footprint of its catering in half. This involves using 80% locally sourced French products, emphasizing seasonal and certified ingredients, and offering extensive vegetarian options. The main restaurant will use only reusable dishes, and La Concorde will feature a fully vegetarian menu, promoting sustainable dining practices.

 

Interactive Culinary Experiences

Athletes will have the unique opportunity to participate in daily bakery workshops, learning to bake traditional French baguettes under the guidance of expert bakers like Tony Doré. This interactive element adds a layer of cultural immersion to their stay.

 

The Paris 2024 Olympics will be a feast for the senses, showcasing the best of French cuisine and hospitality. With a focus on sustainability, diversity, and culinary excellence, these Games promise a unique and memorable dining experience for all.

The Cateys 2024, a prestigious event in the hospitality industry, recently took place at the JW Marriott Grosvenor House in London, bringing together the industry’s finest to honour their exceptional achievements. This year’s awards were a testament to the unwavering dedication and innovation within the sector.

 

Lifetime Achievement Award: Michel Roux

Michel Roux was honoured with the Lifetime Achievement Award for his remarkable 34-year tenure at Le Gavroche in Mayfair. Roux has significantly contributed to the industry by mentoring young chefs through the Roux Scholarship and leading a two-Michelin-starred establishment.

 

Special Award: Genuine Dining Co Duo

Chris Mitchell and Robbie Laidlaw, CEO and Business Development Director of Genuine Dining Co, received the Special Award. Their inspiring 3,000-mile Atlantic row in December raised over £250,000 for Hospitality Action, showcasing their resilience and commitment to the cause.

 

International Outstanding Achievement Award: Sharan Pasricha

Sharan Pasricha, founder of Ennismore, was recognized with the International Outstanding Achievement Award. Since 2011, Pasricha has expanded the Hoxton hotel brand globally and successfully revitalized Gleneagles, which also won the Best Employer Award.

 

Full List of Winners

• Manager of the Year: Helle Jensen, for her 26-year leadership at Covent Garden Hotel.
• Chef Award: Aktar Islam, praised as an ambassador for the industry.
• Restaurateur of the Year – Independent: Adam Handling of Adam Handling Restaurant Group.
• Restaurateur of the Year – Group: Nisha Katona of Mowgli.
• Best Employer Award: Gleneagles
• Best Marketing Campaign Award: Kerb at Seven Dials Market
• Best Use of Technology Award: Gather & Gather
• Chef Award: Aktar Islam
• Education and Training Award: Peter Jones, Crumbs
• Foodservice Caterer Award: Matt Thomas, Restaurant Associates
• Health and Nutrition Award: Signature Dining
• Hotel of the Year – Group: The Langham, London
• Hotel of the Year – Independent: Heckfield Place
• Manager of the Year Award: Helle Jensen, Covent Garden Hotel
• Menu of the Year Award: Lark, Bury St Edmunds
• Newcomer Award: Upstairs by Tom Shepherd
• Pub and Bar Award: Liberation Group
• Public Sector Caterer Award: Paul Robottom, Signature Dining Ltd
• Restaurateur of the Year – Group: Nisha Katona, Mowgli
• Restaurateur of the Year – Independent: Adam Handling, Adam Handling Restaurant Group
• Sustainable Business Award: Exclusive Collection
• Wine and Spirit Ambassador Award: Isa Bal, Trivet
• Accessibility Award: Windmill Barns Holiday Lets
• International Outstanding Achievement Award: Sharan Pasricha
• Special Award: Chris Mitchell and Robbie Laidlaw
• Lifetime Achievement Award: Michel Roux

A Night to Remember

Guests at the Cateys enjoyed a summer feast crafted by Raymond Blanc and his team from Le Manoir. The evening was not only a celebration of the winners but also a recognition of the collective efforts driving the hospitality industry forward.

James Stagg, editor of The Caterer, expressed pride in celebrating the industry’s achievements, particularly highlighting the contributions of Michel Roux and the inspiring stories of other winners. The event underscored the industry’s resilience, creativity, and commitment to excellence.

For more details on the event and the winners, visit the official Cateys page here.

 

The Labour government, following its recent election victory, has introduced a series of policies aimed at revitalizing the UK’s hospitality sector. These initiatives target key challenges such as business rates, workforce management, and employment rights. Here’s a detailed look at what the new policies mean for the hospitality industry.

 

Business Rates Reform

Labour has promised to reform business rates, which currently impose a significant financial burden on hospitality businesses. The sector pays disproportionately high rates compared to other industries. The government aims to create a fairer system to reduce financial pressures on pubs and restaurants, helping them compete more effectively against online businesses.

 

Reducing High Street Vacancies

To rejuvenate the high street, Labour plans to give communities a ‘right to buy’ local assets, ensuring buildings remain in use and contribute to a vibrant local economy. This initiative is expected to increase foot traffic, benefiting hospitality businesses located in these areas.

 

National Living Wage Increase

Labour intends to raise the National Living Wage to at least £10 per hour, extending it universally across all age groups. While this will improve earnings for younger workers, it could increase operational costs for businesses already dealing with financial pressures. Future adjustments might also link the minimum wage to living costs, potentially leading to further payroll increases.

 

Apprenticeship Levy Reform

Changes to the Apprenticeship Levy are also on the horizon. Labour’s proposal allows businesses more flexibility in using apprenticeship funds, enabling them to invest up to 50% of these funds in training both new apprentices and existing staff. This could create up to 150,000 additional funded traineeships, helping to upskill the workforce.

 

Enhancing Workers’ Rights

The new government is committed to improving workers’ rights, which includes banning zero-hour contracts and enhancing statutory sick pay to cover all workers. They also plan to reform parental leave policies, making them more inclusive and supportive for working parents.

 

Labour’s policies signal a transformative approach to supporting the UK hospitality sector. By addressing critical issues like business rates, wage structures, and employee rights, these measures aim to create a more equitable and sustainable environment for hospitality businesses to thrive. As the new government implements these changes, operators will need to adapt and leverage available resources to remain competitive and compliant.

With the UK general election approaching on July 4th, understanding each political party’s proposals for the hospitality sector is crucial for industry professionals.

 

Apprenticeships

The Conservative Party aims to create 100,000 more apprenticeships annually to bolster the hospitality workforce. Labour plans to reform the apprenticeship levy to allow for more flexible, tailored courses. The Liberal Democrats propose replacing the apprenticeship levy with a broader skills and training levy. Plaid Cymru focuses on identifying sectors in need of apprentices, offering them a living wage, free travel, and meals. The Reform Party emphasizes increasing technical courses and apprenticeships to better prepare workers for the hospitality industry.

 

Business Rates

The Conservatives plan to ease business rates for high street and hospitality businesses to reduce financial burdens. Labour seeks to replace the current system with a fairer method. The Liberal Democrats advocate abolishing business rates in favour of a Commercial Landowner Levy. The Green Party aims to empower local authorities to exempt essential enterprises. Plaid Cymru intends to reform business rates to support small businesses, while the Reform Party proposes abolishing rates for small businesses and taxing large multinationals more heavily.

 

Immigration and Hiring Overseas Workers

The Conservative Party plans to cap migration and raise visa thresholds, impacting the hospitality sector’s ability to hire overseas workers. Labour aims to streamline immigration processes to facilitate hiring. The Liberal Democrats support a flexible, merit-based visa system. The Greens propose ending income requirements for immigrant spouses. Plaid Cymru seeks Welsh control over visa schemes, and the SNP wants full powers over Scottish immigration. The Reform Party focuses on restricting student dependents and introducing new visa rules for international students.

 

Minimum Wage

The Conservatives plan to maintain the National Living Wage, projecting it to reach £13 per hour. Labour intends to adjust the minimum wage to the cost of living and eliminate age bands. The Liberal Democrats propose a National Minimum Wage for apprentices and higher wages for zero-hour contracts. The Green Party aims to raise the minimum wage to £15 per hour and reduce National Insurance for small businesses. The SNP supports aligning the minimum wage with the National Living Wage, adjusting it for inflation.

 

Minister for Tourism and Hospitality

The Liberal Democrats propose the creation of a dedicated Minister of State for Tourism and Hospitality, highlighting the importance of this sector within the government.

 

Pubs and the Night-Time Economy

The Conservative Party promises a review to reverse the decline of pubs and clubs. Labour proposes a community ‘right to buy’ scheme for assets like pubs to keep them operational. The Liberal Democrats advocate for greater local authority control over night-time economy policies. The Greens suggest reviewing planning regulations to better support hospitality venues.

 

VAT and Tax-Free Shopping

The Green Party and the SNP both seek to address VAT issues in the hospitality sector, with the Greens aiming to reduce VAT and the SNP proposing lower rates for hospitality and tourism. The Reform Party wants to reinstate tax-free shopping for tourists and raise the VAT threshold to £150,000, benefiting small hospitality businesses.

 

Workers’ Rights

The Conservatives aim to balance strike rights with the public’s rights, ensuring minimal disruption. Labour proposes comprehensive protection for workers, including a ban on zero-hours contracts. The Liberal Democrats plan to establish a Worker Protection Authority and extend rights to gig economy workers. The Greens advocate for equal rights for all workers, a four-day workweek, and stronger unions. Plaid Cymru seeks to abolish zero-hours contracts and protect the right to disconnect from work. The SNP supports protecting strike rights and scrapping zero-hours contracts, while the Reform Party proposes penalties for illegal hiring and easing employment laws to benefit businesses.

 

Other Policies

The Conservatives and Liberal Democrats support a Deposit Return Scheme to encourage recycling within the hospitality industry. The Conservative Party also maintains lower alcohol duties, with Labour hinting at a potential beer tax freeze. Various parties have additional initiatives, ranging from local food procurement and free school meals to enhanced venue security measures through Martyn’s Law.

The UK has introduced new legislation aimed at ensuring fair and transparent handling of tips, gratuities, service charges, and TRONC systems in the hospitality industry. Here’s a detailed look at the changes and what they mean for hospitality staff and employers.

 

What are Tips and Gratuities?

Tips and gratuities are payments given voluntarily by customers as a reward for good service. They can be in the form of cash, card payments, or through digital services.

 

 

Service Charges

Service charges are additional amounts added to a customer’s bill, which can be mandatory or discretionary. The key difference is that mandatory service charges always require National Insurance contributions, while discretionary ones do not if properly handled.

 

TRONC Systems

A TRONC (a special arrangement for distributing tips and service charges among staff) must be managed by a designated troncmaster who is not the employer. This ensures that the distribution is handled independently, fostering transparency and fairness.

 

VAT Implications

Tips freely given by customers are not subject to VAT. However, mandatory service charges are subject to the standard VAT rate.

 

Income Tax and National Insurance

• Direct Tips: When tips are given directly to employees, the responsibility of reporting and paying taxes falls on the employees themselves.
• TRONC Tips: For tips distributed through a TRONC system, the troncmaster must operate PAYE, relieving employers from this responsibility as long as they are not involved in the distribution process.
• Employer-Handled Tips: If an employer handles the distribution of tips, especially those paid by card, they must operate PAYE and handle National Insurance contributions.

 

Impact on Staff

1. Fair Distribution: The legislation ensures that all tips and service charges are distributed fairly among staff, reducing potential conflicts and enhancing morale.
2. Clear Income Understanding: With transparent records, staff can better understand their earnings and any tax deductions.
3. Awareness of Tax Responsibilities: Staff need to be educated about their responsibilities for reporting and paying taxes on tips received directly.

 

Best Practices for Employers

1. Maintain Transparency: Clearly inform customers whether service charges are mandatory or discretionary.
2. Detailed Record-Keeping: Keep accurate records of all tips and service charges received and distributed.
3. Educate Employees: Ensure that all staff understand the new regulations and their responsibilities.
4. Comply with Reporting Requirements: Accurately report TRONC arrangements to HMRC and ensure proper PAYE operation for tips handled directly.

 

The new legislation on tips and TRONC systems is designed to create a fairer, more transparent environment in the hospitality industry. By adhering to these regulations, both employers and employees can benefit from a clear understanding of earnings and tax obligations, promoting a more harmonious and legally compliant workplace.

For more detailed information, refer to the official government guidance.