New Figures Show Substantial 3.2% Fall in UK Alcohol Consumption
06 Apr 2009
UK alcohol consumption fell by just over three per cent in 2008, according to new figures compiled by the British Beer & Pub Association (BBPA). Evidence of this sharp fall has resulted from a BBPA analysis of data from HM Revenue & Customs for 2008.
According to the Government’s own calculation of alcohol harm, this fall has resulted in a saving to the economy of £804 million, this year alone. This means there can be no justification for further, punitive alcohol tax increases and red tape that will put many more pubs out of business, says the BBPA.
Great British Chefs Create a Great British Menu
06 Apr 2009
For food lovers it’s compulsive TV viewing – watching Britain’s best chefs competing in BBC 2’s hit series, Great British Menu. Now, instead of touring the country seeking out the ultimate culinary experiences, you have the unique opportunity to sample the best, in one place, on one special night – with the proceeds going to Hospitality Action, the industry’s own charity.
Don’t Be an April Fool – Understand How HMRC’s
06 Apr 2009
Taxpayers should be prepared for significant changes to HM Revenue & Customs’ (HMRC) powers from 1 April 2009, warns PricewaterhouseCoopers LLP (PwC). HMRC will have new legislative power to check the ‘tax position’ of any individual or company at any time, even where no tax return has been made and in a return period which has not even closed. It will also have a new power to inspect a taxpayer’s business premises - and can even turn up to make an inspection unannounced.
PubAid Wants to Know About Red Nose Cash
06 Apr 2009
PubAid, the industry initiative that is creating awareness about how many pubs raise money for good causes, is urging licensees to report the monies they and their customers raised for Red Nose Day on the PubAid website at www.pubaid.com.
With so many pubs sporting Red Noses and raising money for the many charities and causes it helps, PubAid wants the money raised or pledged to be registered online.
TV Chefs To Blame For Kitchen Catastrophes
06 Apr 2009
Research commissioned by Dorot Garlic & Herbs shows that one in five people in the UK have had a cooking accident while trying to copy TV chefs from shows such as Saturday Kitchen and Something For The Weekend.
Celebrity cooking shows are making complex kitchen techniques look effortless, but off screen, chopping, baking, boiling and basting aren?t always as easy as the experts make out. A worrying 84% of these ambitious amateur chefs would still attempt complicated culinary techniques, risking injury to themselves and those around them.
Small Businesses Face a Double Rates Blow, says Business Lobby Group
06 Apr 2009
The Forum of Private Business (FPB) is urging the Government to ease the burden of business rates on small businesses. Many are already being hit by the impact of the recession and spiralling costs, yet face a 5% rise in rates in April 2009. In addition, the Government is planning to allow local authorities to impose additional business rates under its Business Rates Supplements Bill.
Drinks Industry Warns Further Tax Increases Risk Thousands More Job Losses
03 Mar 2009
The drinks industry has warned that over 75,000 jobs will be at risk if the Government proceeds with its current plan to increase taxes on alcohol over the next four years. The forecast is contained in economic research as part of the alcoholic drinks industry’s Budget submission to the Treasury.
Waiters and Waitresses Demand ‘Fair Tips’
03 Mar 2009
Waiters and waitresses from across the hospitality industry held a protest last month to demand the government takes action to ensure staff get 100% of tips as the consultation into tips and service charges closes.
Independent research by YouGov for Consumer Focus released last month reveals that 94 per cent of customers feel passionately that that all tips “should always go to the staff with no deductions by restaurant owners”.
Latest Trend for Dining at Home is Leaving a Bitter Taste with UK Restaurants
03 Mar 2009
UK Restaurants have been hit harder by the recession than any other Hospitality & Leisure (H&L) sector, accounting for 45% of all H&L insolvencies in the quarter before Christmas, PricewaterhouseCoopers LLP (PwC) reveals.
Not only are these businesses battling with the reduction of corporate entertaining, and consumer disposable income squeeze, but also innovative food retailer offerings and a culture of cooking programmes that encourage aspirational cheffing.
Over 100 MPs Back FSB Automatic Rate Relief Bill
03 Mar 2009
Support is growing for a Private Members Bill pioneered by the Federation of Small Businesses (FSB) with over 100 MPs signing an Early Day Motion calling for rate relief to be made automatic for eligible firms.
The Early Day Motion was tabled by Peter Luff, Conservative MP for Mid Worcestershire, and has so far been signed, by over 100 MPs ahead of a debate on the Bill in the House of Commons on Friday 6 March.
Hotels and Restaurants Unprepared for New Environmental Regulations
03 Mar 2009
Hotel and restaurant businesses risk prosecution and fines for failing to comply with new environmental legislation which is expected to come into force during 2009.
Many small and medium sized businesses (SMEs) operating in the hotel and restaurant sector in England and Wales may need to make changes to bring themselves in line with new regulations on waste controls and environmental damage. However, the latest research from environmental guidance website Netregs.gov.uk shows that many are not aware of the new rules, putting themselves at risk of non-compliance.
Food Safety In Ruth’s Award Winning Hands
03 Mar 2009
Teraz umye rece; Tenepb monte pykn –. What do they say? Simply ‘Now wash your hands’ in Polish and Russian.
This is just one part of the reason Ruth Bishop of Food Safety (UK) was voted Best Trainer 2008 by the members of the Society of Food Hygiene & Technology and presented with her prestigious award at its recent Annual Lecture and Lunch.
Ruth was nominated in the category of someone who provides training with a novel approach, has exceptional capability recognised by her peers and trainees and goes that extra mile beyond the expected standards.
<< Previous 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 Next >>
