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Hospitality needs fewer regulations


ufi ibrahim is chief executive officer of the British Hospitality Association


T


he news that Britain hasn’t slipped into triple dip recession will come as a relief to the whole hospitality and tourism sector. Moreover, the


2.5 per cent growth in our sector over the last year is a real confidence boost. Restaurants have bounced back well in


the last year. Our appetite for eating out has not been dampened as badly as feared either by the cold weather or by the economy. Restaurant entrepreneurs are innovative and creative with new brands, new con- cepts and menus. Tis is particularly so in London – emer-


gent eating out brands expanded in London by 42 per cent in 2012. Operators have also been developing a host of other strategies from pop-up outlets to street food, world food buffets, new cuisine offers and healthy eating concepts. Te cost of raw materials is becoming a


real issue however. In the last six months, food prices have overtaken rent and rates in the list of major overheads facing UK restaurants. Global pressures affecting the price of wheat, meat and dairy have filtered through to the UK restaurant indus- try and 74 per cent of restaurants cite the cost of food as the major factor affecting menu prices. It now comes second only to staff wages, according to the Livebookings European Dining Index. Te innovative ones are those who are


changing their menus more frequently as they react to price changes; increasing their efforts to source locally and re-structur- ing relationships with suppliers to protect against price changes. Te hospitality industry is also widely


aware of the need to find ways to cut out waste: it’s estimated by Wrap that careful management of waste could save the indus- try more than £720m a year. We need to make a united effort to ensure


that the government listens to what the industry needs and that the government helps us to help ourselves. Te BHA is campaigning for fewer regu-


lations for hospitality and would like to hear from restaurants about how it can further help support success. Details: bha.org.uk


12 New Edinburgh boutique hotel


A new boutique hotel which can be booked in its entirety for up to 22 guests, has opened in a Victorian building oppo- site Murrayfield Stadium in Edinburgh. Owned by the G1 Group –


which also operates Central Hotel, Grassmarket Hotel and Bank Hotel – Murrayfield House has been designed by Jim Hamilton to create a homely ambience. Features include antique


furniture from India, light fittings from Holland, chairs from Paris and vintage photo frames, as well as bespoke handmade fixtures and fittings. Each of the nine rooms feature daily complimentary giſts – such as miniature whiskies and home-made macaroons – and custom-made beds. Bathrooms include extra large baths and Porcelanosa textured tiles. Hotel spokeswoman Nikki Greenhaulgh said:


Te boutique Victorian hotel has been designed by Jim Hamilton


“Original features including high ceilings and ornate cornicing have been blended with mod- ern designs to create the lavish yet welcoming setting here at Murrayfield House. “We think we have captured a niche by being


able to offer the entire house as a booking.” Details: http://lei.sr?a=7B8Y8


Manchester boasts Europe’s strongest hotel pipeline


Manchester has the largest hotel development pipeline for Europe, according to STR Global figures released for the month of March. Te city will see room growth of 22.7 per


cent if all 3,061 rooms in its total active pipeline open. Pipeline data includes developments in


construction or the planning stages, but does not include pre-planning developments. Significant room growth is also forecast for


Birmingham (17.2 per cent with 1,702 rooms) and London (14.1 per cent with 16,392 rooms). Details: http://lei.sr?a=o9A9A


Salcombe Harbour Hotel to open in August


Te luxury Salcombe Harbour Hotel on the Devon coast has announced it will reopen on 1 August, following an exten- sive refurbishment. The hotel will feature 50


new bedrooms – many with private balconies and pan- oramic sea views – and the Harbour Spa, which covers two levels and has been exca- vated into the cliff. The spa will include five


treatment rooms and a fitness suite on the first level, plus a swimming pool, spa pool and heat experiences on the sec- ond, subterranean level. Te multi-million pound refurbishment


is being undertaken by construction group Galliford Try with interiors by DO Design. DO Design used natural materials, textures


Read Leisure Opportunities online: www.leisureopportunities.co.uk/digital Sea views will be a feature of many of the hotel’s 50 new bedrooms


and tones to connect the property to its coastal surroundings. Other facilities at the hotel will include event space, Te Jetty restaurant and a crustacean bar. Details: http://lei.sr?a=g4j9z


Twitter: @leisureopps © Cybertrek 2013


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