Tag Archives: Pubs
This year has started somewhat explosively, with concerns about the environment, bush fires, international political escalations and the future of certain members of the monarchy in jeopardy. But people still have to eat. So putting the news aside, it’s time to consider the next twelve months for catering businesses. Here are our top tips for catering businesses for 2020.
Firstly, there are no guarantees about the impact of Brexit. The best route to take is the one that is already benefiting your business directly. Top of the list is the maintenance of your appliances. Put in place a maintenance programme for your ovens. This will ensure that whatever disasters or decisions may befall us over the next twelve months; a substandard, under-performing oven won’t be one of them.
It’s All About the Planning
Secondly, plan for regular and irregular annual events. There are always catering opportunities linked to traditional dates, such as Valentine’s Day, Mother’s Day, Christmas, food festivals and so on. Take a look at our sporting calendar for additional opportunities in 2020. It’s an Olympic year as well as Euro 2020 for football fans and the start of the new cricket Hundred game. So if you are catering for sports fans, take advantage or provide an alternative for non-sports fans.
Staff training is essential. Don’t stint on training because if something goes wrong, the consequences can be catastrophic. Make sure that your staff are fully familiar with all relevant health and safety requirements and appliance operation, and make this an ongoing exercise. There is a plethora of H&S legislation and come Brexit, there is bound to be more. Educate your staff so that in your absence, your business will still thrive.
Set goals in terms of time management and profit and loss, and make them realistic. There is nothing more demoralising than not reaching your target within the time frame allotted but be reasonable on yourself. We have endured a turbulent and uncertain few years politically, and it’s not over yet. Continue working to the highest standard professionally and don’t cut corners.
Invest in catastrophe training. As we have seen from the traumatic scenes in Australia, sometimes we are at the mercy of unforeseen and unpredictable forces. These may be natural or man-made but either way, they can cause the loss of business. Be prepared. If you are a mobile catering company, plan for both rain and shine at events. If you live in flood-prone areas, check weather predictions and plan for the safe removal or protection of appliances and staff.
The last of our top tips for catering businesses and perhaps most importantly, keep an eye on current trends. We have seen a momentous rise in vegan and vegetarian demands for restaurants and fast food outlets in the past few years. With culinary trends changing constantly, there is always an opportunity for savvy operators to gain a foothold in a new market.
Don’t be afraid to be bold and always check out the news on AC Services Southern’s blog and like our Facebook page.
The Birmingham NEC played host to the latest BBC Good Food Show Winter from 28 November to 1 December 2019. Hugely popular and one of the most attended shows at the venue, the show was a triumph for exhibitors and visitors.
As usual, the Good Food Show presented a huge range of activities, from the Big Kitchen and Festive Kitchen to the BBC Good Food Stage and BBC Good Food Workshop. Visitors enjoyed the Travelsphere presents: A Taste of Italy & Croatia; CAMRA’s Great British Beer Experience and La Cuisine de Maille Tasting Theatre. While the new QVC Kitchen, featured host Katy Pullinger demonstrating top tips and hacks for mastering Christmas Day lunch. Real inspiration for perfecting the ultimate seasonal desserts and party food.
Food demonstrations from the country’s favourite chefs took place every day. These featured Rosie Birkett, Tom Kerridge, Rick Stein, Michel Roux Jr, Nadiya Hussain, the Hairy Bikers, Ainsley Harriot and Mary Berry.
There were many innovative products showcased at the show, with Symphonia Gin making a big noise. Scientist Dr Ulrich Dyer distils his award winning gin in his County Tyrone distillery. The winner of the Irish Gin of the Year 2019 title, Symphonia No 1 Dry Gin was also awarded a silver medal in the prestigious International Wine and Spirits Competition awards and got two stars in the Great Taste Awards.
Staying with the Emerald Isle, Irish Black Butter has also received a number of awards and went down a treat at the Good Food Show. Irish Black Butter was thought up by Alastair Bell. He comes from Portrush and put together the innovative use of Armagh Bramley apples, cider, brandy and spices. Vegan and vegetarian friendly, the product is also free from dairy and wheat. The new Irish Black Butter Peanut Spread is a brand new product featuring peanuts.
The Pished Fish booze infused smoked salmon selection was chosen as one of the Food Champions at the show. Described as a “fillet of salmon that has been cured with high quality alcohol and botanicals and smoked in small batches over wood” the company offers the most diverse range of flavours. These range from Aquavit cured smoked Scottish salmon with beetroot, star anise and juniper berries to Augustus Gloop smoked salmon cured with blueberries and raspberry vodka. There is also one called the Designated Driver, with no booze, just cherry and juniper wood smoke
For those visitors who like their food spicy, Mr Vikki’s passion for Indian food and culture has over thirty products. While the company has won over 110 awards. From XXX Hot Chilli Jam to garlic pickle and Hell Hot Habanero and King Naga; Mr Vikkis also presents a Scotch Bonnet Fudge, not for the faint-hearted.
The BBC Good Food Show Winter yet again raised interesting ideas. It will return to the same venue in the summer.
Not so very long ago, the UK’s casual dining sector was booming. At one point, major chains were expanding at a rate of one new restaurant opening every single week in the UK. Popular high street food chains were winning awards for the quality of their food. Restaurants such as Zizzi, Jamie’s Italian, Pizza Express, Byron Burger, and Five Guys were springing up everywhere. They could be found on every high street in the country.
However, the trend turned sharply and unexpectedly. In late 2017, the UK witnessed a string of these casual dining chains beginning to struggle badly; with many top names, such as Jamie Oliver with his 25 restaurants entering full-blown administration. The number of restaurants falling into insolvency in the year ending June 2019 increased by 25% to 1,412. This is the highest number of insolvencies since at least 2014. Numerous factors have been blamed for the decline, with many chains experiencing accumulative issues which have left them in a financial mess.
When the trend for restaurant chain expansion was at its strongest, private equity companies were eager to invest. Billions of pounds were spent after 2013 on turning small chains into fixtures on every UK high street; with renowned restaurants vying for business in very concentrated spaces.
Now these investors want a return on their investment that simply is not available. This is due to heightened business rates (which have risen above inflation for four years), increased energy/labour costs and imported foodstuff costs. If we take into consideration the average wage of the majority of the UK’s working population; more and more of us have had to scale back on luxury spending.
Furthermore, quality has become a big issue and with many chains offering an unchanged menu from five years ago. People are beginning to realise that there are cheaper, fresher alternatives than the mass-produced pizza or burger. More vegan and vegetarian options have admittedly been introduced on menus but not much else has altered.
Meanwhile, over the last five years, new cuisines have become popular in the group restaurant scene. The Caribbean cuisine chain Turtle Bay now has 40+ restaurants in the UK, and shows a 143.8% five-year growth. Within the last 12 months, Indian group restaurants saw an 8.9% increase, bringing the total to 159.
Effectively, the current and alarming rate of restaurant closures shows that the eyes of these casual dining chains were literally bigger than their bellies. There were simply far too many to begin with. But although the UK chain restaurant industry may be in decline now; the right measures to reduce costs and a renewed focus on quality could yet revive these franchises. Diversity is key for the restaurant chains to bite back and entice customers to a better experience all round. There needs to be more diversification in the choice of menu and in the value of the meal as perceived by the customer.
There is a school of thought that advocates eating seasonal produce , this is an interesting dietary and ecological idea. As it reconnects us with food and the land and alerts us to the reality that different crops such as pumpkins, are produced at different times of the year.
It also cuts down on the carbon footprint of importing and transportation. So for us in the UK, this represents a viable option.
We live in a temperate climate but with the assistance of technology; we can grow many exotic crops in the UK which would otherwise perish in the climate.
It’s easy to follow this in summer as we can feast on a wide range of fruits and vegetables. We can literally eat the rainbow with a broad spectrum of colourful fruit and vegetables as possible. Think strawberries, tomatoes, radishes, blueberries, summer leafy salads; but as we enter autumn, much of the more delicate foodstuffs start to disappear. This is when the roots come into their own, with carrots, beetroot, potatoes, swede and parsnips; as well as the leafy brassicas such as Brussels sprouts, cabbage, cauliflower and kale.
Going Back to Our Roots
And that brings us to pumpkins! It’s very nearly pumpkin time and luckily for those planning to spend hours of frustration carving a hideous and unrecognisable face out of a solid block of fruit for Halloween, the fruit is now well and truly in season!
Although the UK doesn’t have as much history with pumpkins as in the Americas, where pumpkins actually originated over 9,000 years ago, there is no doubt about the value of the fruit. In fact, worldwide, the production of pumpkins exceeds 27 million tonnes, with China and India the main producers.
Pumpkins are part of the squash family. When cooked, the whole pumpkin is edible from the skin to the pulp and seeds. The nutritional value is undisputed; a great source of potassium and beta-carotene, and containing minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
Another root vegetable that has accelerated in UK popularity in recent years is the sweet potato. This is also about to come into season. With a creamy texture and sweet-spicy flavour, this food has become the norm on menus to replace the humble chip. And its nutritional value is also high, as it is rich in fibre, vitamins A, C and B6, and an excellent source of carbohydrates. There are two varieties and the orange-fleshed one is also rich in beta-carotene.
Other fruits and vegetables reaching their peak in autumn include apples, aubergines, broccoli, Brussels sprouts, cranberries, dates, figs, turnips and marrow.
Pronounce It Keen-wah
October is harvest time for quinoa! Quinoa is fast becoming a staple food among vegans and vegetarians for its incredible health benefits. This is a bead-shaped grain with a slightly bitter flavour and firm texture, and unlike wheat or rice, quinoa is a complete protein.
It contains all nine of the essential amino acids and has been recognised by the United Nations as a supercrop for its health benefits from dietary fibre, phosphorus, magnesium and iron. It is also gluten-free. Initially grown in the Andes in South America, it was known for thousands of years as the ‘mother grain’. High in anti-inflammatory phytonutrients, it is potentially beneficial for human health in the prevention and treatment of disease.
All of the above-mentioned foods are now grown successfully in the UK. Once considered exotic and relatively rare, they are now acceptable commonplace foods. At the risk of mentioning the B word, who knows how self sufficient we will need to be in future? The rewards of a seasonal food supply are exciting, especially with the contemporary emphasis on health and environmental benefits. After all, variety is the spice of life!
Rugby players and supporters love food and drink. And with the Rugby World Cup about to begin in Japan comes the opportunity for originality for caterers of all kinds.
Homebound supporters not only want to enjoy the games with a beer; but can also be tempted by finer dining as well as the more traditional delights.
When one thinks of rugby forwards, the delicacy and fine detail shown by Phil Vickery and Martin Bayfield on Masterchef isn’t the first thought. But given the importance of food in their training, it’s perhaps not surprising.
Food Glorious Food
As far as food goes, Japan is taking the competition very seriously. Rugby players have a regimented approach to their diet in order to keep themselves fighting fit and at the top of their performance levels. According to a number of top coaches, protein is vital to develop and maintain muscle mass. Some coaches insist that the players consume a daily amount of 2.5g of protein per kilo of body weight. This includes eggs, dairy, beef, turkey, chicken and fish, most of which are abundant in Japan.
Many adhere to four meals a day. An example would be porridge and poached eggs for breakfast; sweet potato, vegetables and salmon fillets; steak skewers with roasted root vegetables and coconut rice for a post-training meal; and a prawn or chicken stir fry for dinner.
In the 24 hours before a match players should consume high-carb meals based around slower-digesting carbs such as potatoes, rice, sweet potatoes and oats. These are complemented with sweeter sources such as fruit and smoothies. Japan’s Yaki udon will be especially popular, as the dish is thick and chewy noodles, made from wheat flour. Yaki soba uses the thinner soba noodles made from buckwheat flour.
The Japanese national delicacy, sushi, fits well into a rugby player’s diet as does a lot of everyday Japanese food. It can be beneficial from a fuelling and recovery perspective due to increased intakes of nutrients such as omega-3 and electrolytes. Fish, stir fries and shellfish will feature heavily in menu choices as will the meat selection such as Wagyu prime cut Japanese beef. The meat fat has a very low melting point so it can literally melt in your mouth. Rumour has it that the animals are fed beer and massaged with sake.
The England team however, might be short on condiments. Supplies of tomato ketchup and mayonnaise have supposedly been sent ahead because their favourite condiments are scarce and expensive in Japan.
Japan has very good news for beer drinkers. Major Japanese sports keep spectators lubricated with vendors who patrol the stands dispensing beer into cups. These are called Uriko and they are crucial to meet the demand for beer. When Australia visited in 2017, bars were drunk dry before kick-off! So to ensure no embarrassment for the official sponsors, Heineken, the Japanese Heineken brewery has increased production by 80%.
One thing is clear, food plays an important part in the rugby world and with each country bringing their own nutritionists and food advisors, the right diet in Japan (a balance between East and West cuisine) may well go a long way in confirming the eventual winner.
The Rugby World Cup Final is on 2 November at the Nissan Stadium in Yokohama; when the winner of the 20 competitor countries will be crowned. So plenty of time for catering businesses to work out their own game-plan to benefit.
The Speciality & Fine Food Fair celebrated a landmark birthday last week and the show provided a special 20th anniversary edition at Olympia, London. The event held between 1 and 3 September attracted over 10,000 visitors, food producers, exhibitors, speakers and VIPs.
The Fair has always had an excellent reputation as an environment to reach out and make connections with existing or potential new partners and customers. As a result, The Speciality & Fine Food Fair is eagerly anticipated by those involved in artisan and speciality produce. These include independent retailers, chefs, delicatessens, hoteliers, importers, restaurateurs, distributors and wholesalers. Each are given the unique opportunity to source, network and get up to date with the latest trends.
2019 saw nine Welsh artisan food and drink companies exhibiting under the Food & Drink Wales banner. The country has a long established status at the show for innovation and this year was no different. Halen Môn, the Anglesey Sea Salt Company launched DIY Brine kits for Christmas poultry. While Daioni Organic showcased its coffee range with 100% Fairtrade single-origin organic Arabica coffee beans from Mexico.
South Caernarfon Creameries featured its new handcrafted range of cheeses. These include Dragon Cavern Aged Cheddar with Penderyn Whiskey and Dragon Welsh Slate Cavern Aged Cheddar. The Parsnipship showcased its full range of vegetarian and vegan produce such as Glamorgan Crumble, stilton and spinach potato cake and tandoori mash-up.
The Welsh Government supported the nine companies to attend Speciality & Fine Food Fair in the dedicated Cymru/Wales Pavilion.
Seminars and Features
Elsewhere at the Fair, the Food for Thought speaker programme featured successful entrepreneurs and industry experts. Their topics covered sustainability, the reduction of food waste, customisation, plant-based food, fermentation and Made in Great Britain.
The Savour the Flavour live demonstration kitchen created dishes inspired by products from the show. The Fair’s portfolio director, Soraya Gadelrab commented: “Kitchens are so vibrant. It’s all about the taste and visual appeal of dishes so we’re delighted to translate this directly at the fair through the live demo kitchen…the Food for Thought programme offers an unrivalled insight into the latest trends set to influence menus, from fine to casual dining”.
In recognition of the expanding success of the booming drinks market, the Drinks Cabinet returned for its second year. This features luxury small and large batch spirits, beers, ales, wines and ciders, as well as the burgeoning low- and no-mixers and soft drinks sectors.
The Discovery Zone enabled visitors to find innovative brands created in the past three years. It included everything from antipasti to oils, seasonings, cheese and charcuterie, dairy and dairy alternatives and fish and seafood.
The Shop of the Year competition had a stand. It offers small independent retailers the opportunity to shine, with five main categories, namely delicatessen and grocer; specialist cheese shop; farmer owned farm shop; food hall; and specialist food or drink shop. There is also a Newcomer Award. Entries close on September 20th. So if you missed the Fair, there’s still time to enter the Awards to celebrate your success and generate more interest.
The summer is coming to an end and although we’ve had a blistering Bank Holiday, thoughts will soon be turning to the next major event in our calendar, the Big C. There’s even a Christmas tree up in my local heralding the start of the party season. Too soon, far too soon!
Meanwhile, the food industry is as busy as ever and more Bristol food producers are springing up offering alternative and sustainable produce. Farm Wilder is an excellent example of producers taking sustainability to another level. The company was set up in January 2019 in Bristol. It selects and labels the highest quality produce from the most wildlife-friendly farms. The rapid decline of the wildlife in the UK led the company to source the best produce from SW farms. It supports “farmers’ restoration of biodiversity and sequestration of carbon back into the soil.”
What’s in a Name?
The farmers producing Fritillary butterfly beef help protect Marsh Fritillary butterflies in Devon. These cattle are slower growing than modern breeds, but produce the tastiest and healthiest meat. Farmers producing Cuckoo beef help Devon’s cuckoos in Devon with native hardy cattle thriving on the meadows and moors.
Cuckoo lamb is also available, with the same aim as the beef. Grazing native sheep like Scottish Blackface, Welsh Black Mountain and Dorsets, maintain the habitat needed by cuckoos to thrive. All of the animals are pasture-fed feeding on a natural diet of pasture and forage such as hay in winter. They are less likely to suffer from disease and require little veterinary attention or antibiotics.
Bristol Community Producers
Once upon a time, Elm Tree Farm was used as an occupational therapy resource hospital farm. It now offers adults with learning disabilities and autism gain work skills such as animal husbandry, market garden, nursery or woodwork. With around four acres of growing land, including several polytunnels and an orchard; the farm produces fruit, vegetables, chickens and other livestock using native breeds. As the behaviour of the animals suits the landscape and the quality of the meat is higher. The meat is all slaughtered and butchered locally, then kept frozen and sold from the on-site farm shop.
Edible Futures was set up as a Community Interest Company, seven years ago. With almost 1.5 acres here and two 90ft polytunnels, fruit, herbs and vegetables are grown. The company sells around 50% of their produce directly to local restaurants. The rest is sold through a Community Supported Agriculture model called Salad Drop, where members get a small, medium or large share of salad once a week, delivered to one of three drop off points around Bristol.
Finally, if you are ever in need of goat, then Troopers Hill in East Bristol offers Street Group. This is a group of people who keep goats in the city. As well as female milking goats, the group have also raised male offspring; initially using them to clear overgrown allotments, then buying castrated males goats for conservation grazing on overgrown land to restore important habitat for wildlife. The male goats are then sold for meat.
Bristol food producers consistently offer variety and the new. Ideal for the catering businesses that AC Services Southern serves locally.
The hotel industry as a whole is doing quite well in 2019. Europe’s hospitality industry is reporting positive results with an ever-increasing number of hotels being constructed. 1,504 projects accounting for 192,352 rooms were in construction as of July 2019. This is a 52.4% year-on-year increase in the number of rooms in the final phase of the development pipeline.
Germany leads the European table with 52,704 rooms, equal to 7.9% of the country’s existing supply. It is followed by the UK, Spain and France.
In the UK, London is set to add 11,600 rooms to its hotel market by 2020. It holds its place as a world class destination for both business and leisure with a number of different styles of establishments opening across a range of price bands. The weakness of the pound has attracted numerous overseas hotel operators and investors to invest in hotel real estate.
This rise of hotel investment is a result of the increase in demand for operational and alternative property types. Several novel hotel ideas are springing up around the world. Some of these are spectacular and unique. Such as the InterContinental Shanghai Wonderland, labelled the world’s first underground five-star resort with the bottom two floors underwater. There is also the Game of Thrones themed hotel in Finland, which is attracting much attention.
UK Apprentice Recruitment
While some chains are concentrating on design; others such as the independent hotel group Elite Hotels are looking closer to home. It is calling on the hotel industry to change its view on apprenticeships. Working with local schools, colleges and charities, Elite Hotels has embedded apprenticeships into their business structure to create a “unique” form of training in five-star hospitality service.
Paul Coley, group personnel and development manager at Elite Hotels, said: “…we knew just how valuable apprenticeships can be – creating a pipeline of talent is key to our recruitment strategy and apprenticeships offer a great opportunity to welcome young people into the world of hospitality and help develop talent to combat the skills gap in our industry.”
Similarly, Travelodge launched a new recruitment scheme in May . It offers students a permanent job with flexible working hours designed around their study programme in their university and home locations. The brand looking to fill 3,000 jobs this summer.
Maximising Space Use
Another novel idea is Spacemize. This enables guests access to book hot desking space across designated areas within high-end partner venues. At the moment it’s only available in London. Hotels turn their empty tables into a work area from 9 a.m. to 5 p.m. While users get complimentary tea and coffee as well as discounts on food and beverage at the locations.
Spacemize provides a solution to entrepreneurs with a flexible place to work from in luxury venues; and it offers hotels an additional revenue stream and increased customer loyalty to the venues.
The hotel industry is not sitting on its laurels but is attempting to expand for the future, by adopting new ideas and pushing forward to provide value as well as quality accommodation.
In a week that saw the highest temperatures ever recorded in July not only in the UK but in other parts of Europe, talk has turned to peanuts and other crops that might be at risk.
Global peanuts consumption has grown at the rate of 2.53% and expected to grow further during 2019-2024. China and India are the largest consumer and exporters of peanuts in the world, accounting for more than 36% of the global consumption.
But according to reports, peanuts might be extinct by 2030. The reason is that peanuts are considered “fairly fussy plants”, and need five months of consistent warm weather, along with 20 to 40 inches of rain. If there is not enough rain, the pods won’t germinate. If there is too much rain, the plants will wilt making the peanuts inedible. We know from America’s peanut production that droughts and heat waves can destroy entire peanut crops. With the weather getting record-breakingly warmer, this is a worry.
Last week, Belgium, Germany and the Netherlands recorded their highest ever temperatures. Several cities in France broke previous temperature records with Bordeaux and Paris exceeding 40 degrees. Here’s the science: the latest heatwave has been caused by an omega block which is a high-pressure pattern that blocks and diverts the jet stream, allowing a mass of hot air to flow up from northern Africa and the Iberian peninsula.
All of this climate change is putting crops at risk in harvest yields worldwide. It’s not just the heat however, crops are affected by unusually cold nights, weeks with no rainfall and storm-driven precipitation. All of which account for up to 49% of yield losses for maize, rice, spring wheat and soy beans.
Extensive studies have been carried out in Europe, the US and Africa to measure the cost to the grains, pulses and tubers that feed 7.7 billion people. These now have the aim of isolating the factors within climate change that might affect harvests.
Researchers have found that the maize yield in Africa is in a dire situation. Africa’s share of global maize production is not large, but the largest part of that production goes to human consumption. When compared to just 3% in North America, it is clear why maize is critical here for food security. Consider also that in the UK and Europe, maize is a key foodstock for cows, milk and beef and so indirectly human consumption.
Crops at Risk
The climate is crucial to most growth with food items such as avocados and chickpeas needing an awful lot of water to be produced. 72 gallons in fact to make just one pound of avocados. More than 80% of America’s avocados are grown in California, where there’s a drought. Similarly, chickpeas need almost the same amount of water. Global production of these legumes has gone down 40-50% due to worldwide droughts.
And what about coffee? The unimaginable could happen. Most coffee comes from Arabica beans, which grow best between 64 F and 70 F. If the temperature rises above that, the plants ripen too quickly, which affects the quality of the yield.
The bottom line is that climate change is happening and will affect the food we grow and eat. The extremes of British weather over the last week emphasises our vulnerability and allows us to reflect.
According to statistics from the ONS, visitor numbers to the UK are slightly down year on year by about 2%; with 2.9 million overseas visits in March 2019.
However, 2018 was a record-breaking year in terms of tourists so the figures are not in any way alarming.
Between January and March 2019, there were 7.8 million inbound visits to the UK. This is just 1% below the inbound visits in the same period in 2018. Overall, overseas visitors to the UK spent £22.7 B in the twelve months to March 2019. This is down a more worrying 8% compared to the previous twelve-month period.
In June and July, tourism gave a huge boost to the economy with the hosting of the Cricket World Cup. Hampshire County Cricket Club hosted five matches in the long-awaited tournament. This brought a total of £18.3 million to Southampton alone. While Birmingham is predicted to generate a staggering £32.1 million from the tournament.
Many of the fans have travelled from Pakistan and India to watch the cricket. The recent India versus Pakistan match witnessing a staggering 750,000 applications for the 26,000-seat stadium. The importance of sporting global events in terms of boosting the economy cannot be underestimated.
At the end of June, the government announced a deal to prepare Britain for an extra 9 million visitors per year. This is heralded as a major boost for the pub and hospitality sectors in particular. A Hospitality and Tourism Skills Board will be created to promote and market hospitality jobs as viable career options. A three-year industry led skills and recruitment campaign will also be funded.
In addition, local tourism zones will be created alongside a new business events strategy and more investment in infrastructure. The deal will also support the creation of 10,000 new apprenticeships for anyone building a career in tourism or hospitality.
Hospitality sector trade body UK Hospitality hailed it as a landmark moment as chief executive, Kate Nicholls explains. “This sector deal marks a tremendous moment for all of us in the hospitality, tourism and leisure industries. The move will be absolutely critical in changing the perception of the sector within Government and the wider public opinion, and acknowledges hospitality is key to the country’s economic growth.”
The Rise of Chinese Visitors
Finally, China’s rising wealth has resulted in a huge growth of tourism abroad, making Chinese people the world’s most abundant tourists. A new travel trends study by TripAdvisor reveals that travellers from China have shown one of the biggest increases in views of UK destinations, with an increase of 133% in Chinese travellers.
“Overall, these results are great news for the UK hospitality industry – we’re seeing real growth in interest from many countries and resoundingly good reviews from travellers,” said Fabrizio Orlando, industry relations manager, TripAdvisor.