public sector bha denies ‘profiteering’ claims Tom walker


Claims that hotels in the capi- tal are profiteering from a deal agreed with the organisers of the London 2012 Olympic Games have been rebutted by the British Hospitality Association (BHA). BHA chief executive Ufi


Ibrahim said that the industry had played – and continues to play – its full part in making the 2012 Games a success. “Recent press comment


concerning the prices that agents appointed by LOCOG (the London Organising Committee of the 2012 Games) – in particu- lar Tomas Cook – are charging for Olympic ticket and hotel packages has suggested that London hotels are profiteering,” she said. “Tis is certainly not the case. London hote-


liers have no control over the prices that agents are charging.”


Te BHA said the capital’s hotels have “no control” over agents’ prices In a separate statement, Paul Deighton, chief


executive officer of LOCOG, confirmed that those London hoteliers who had been part of the agreement with LOCOG had “fully con- formed” to a fair pricing agreement, offering room allocation to LOCOG at below market rates for the Olympic Games.


Cosslett to step down as IHG chief executive peTe HaymaN


InterContinental Hotels Group (IHG) chief executive Andrew Cosslett is to step down from his position on 30 June. Cosslett has led the group since February 2005 and will be replaced by Richard Solomons,


O


who is currently chief financial officer and head of commercial development. IHG chair David Webster said: “Andy has


been an outstanding chief executive since February 2005 and we are very appreciative of the contribution he has made.”


Hilton signs National Football Centre deal peTe HaymaN


Hilton Worldwide has secured a dual-brand agreement with the Football Association to open two hotels as part of the new National Football Centre near Burton upon Trent. A new 142-room Hilton


Hotels and Resorts property and an 86-room Hampton by Hilton hotel will be included in the 330-acre (134-hectare) St George’s Park development. Both hotels are due to open


in summer 2012 and expands Hilton Worldwide’s presence at UK sporting venues, with London’s Hilton Wembley also due to open next year. Te Hilton Hotels and Resorts property will


© CYBERTREK 2011 Hilton’s Nick Smart (second leſt) at the development’s groundbreaking


include a 1,300sq ſt (121sq m) spa and health club facilities, as well as a main restaurant; a


fine dining restaurant; and conference areas. Meanwhile, the Hampton by Hilton site will incorporate the signature brand features of the hotel group’s economy brand.


Twitter: @leisureopps


Taking responsibility for the nation’s health


ufi ibrahim is chief executive officer of British Hospitality Association


ne in six meals is eaten out-of- home – that’s 8.4 billion meals a year – so Britain’s catering industry has a huge influence


on the nation’s diet. Tis is precisely why the government is putting so much pressure on the industry to help it improve health levels in the general public. It believes that nutri- tional information and healthy options are part of the solution, with the other signifi- cant element being lifestyle and exercise. So the government’s Responsibility Deal


is designed to encourage caterers and restau- rateurs to agree a series of voluntary pledges. Tese include the provision of a selection of attractive, healthy option dishes on all menus and a reduction in the salt content in prepared dishes without reducing taste, flavour or standard, and to eliminate the use of artificial trans fats. In fact, much has already been under-


taken by the hospitality industry on this front. Contractors and other caterers already provide healthy option dishes, with com- mercial restaurants offering salads and other low calorie items so that they offer the wid- est possible consumer choice. Contractors also embarked on an ongoing salt, sugar and fat reduction programme some years ago and, in 2009, BHA members took part in the Food Standards Agency early adopter’s trial by providing calorie information on menus for several months. Te more difficult pledge lies in providing


calorie-counted dishes on menus. Calorie counting poses technical and cost problems for all businesses but, in particular, for small, independent businesses, and those which change their menus regularly. Calorie count- ing is easier (though still costly) for those restaurants serving standardised menus. Nevertheless, the BHA is urging its mem-


bers to sign up voluntarily to as many of the pledges as they are able to. It is clear that the government is absolutely committed to implementing the deal. By signing up, the industry’s commitment to the programme will be highlighted and – more importantly – help to avoid a statutory approach, which is possible if the voluntary approach is not widely taken up.


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