This award recognises the operators going above and beyond the requirements of the Equality Act in accommodating and catering for people with disabilities and special needs.

The winner will be an individual hotel, pub, restaurant, foodservice contract or other hospitality operation offering equal levels of customer service to customers with and without disabilities. This category is not open to groups but is open to an individual establishment within a group.

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Only companies that have entered the Best Places to Work in Hospitality 2024 and have been ranked as the top six entrants will be eligible to enter the Best Employer Award.

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The Best Marketing Campaign award is open to hotel, restaurant, leisure or food service operators that have launched innovative, creative and effective campaigns to promote their products and drive custom and business. Entrants will need to submit details of their campaign's strategic goal, deliverables and success criteria. Judges will be looking for clear and quantifiable campaign goals, measurable objectives, implementation details and evidence of return on investment. Entries in this category may be for an independent business, a single unit within a group or an entire group.

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The Best Use of Technology Award is open to hotel, restaurant, leisure or foodservice operators that have realised efficiencies or driven new business through the development or deployment of innovative and creative information, engineering or equipment technologies. Entries can be for a single business or a group of units. They will be accepted from executives responsible for managing or employing the technology described. Entries must be for project live dates or equipment specification undertaken no more than one year before the closing date of entries.

This award is open to chefs from all sectors of the industry. It recognises individuals who have made an outstanding contribution to the industry. The recipient must have made a major contribution through innovation in cooking techniques, styles of cuisine and the understanding of culinary processes. The award recognises a wider contribution to the trade, through significant and effective involvement in the fields of education, charity or the general promotion of the industry's interests. Although the award winner may not be an ever-present figure in his or her own kitchen, it is expected that the recipient will be taking a strong and significant role in the day-to-day operations of an outlet or outlets.

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This award will go to someone who has demonstrated an innovative approach to continuous learning with particular regard to the needs of the hospitality industry in the UK. They will have developed initiatives in training that have added value and demonstrated an ability to adapt to the changing needs of the market. They may come from any area of the hospitality industry.

The Foodservice Caterer Award will go to an individual working within the private or event sector who has made an outstanding contribution. The winner will possess the ability to combine innovation with sound financial performance as well as being able to demonstrate clear achievements.

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This award will recognise the hospitality business that has shown the greatest commitment and taken the most innovative steps to developing a food offering that caters for the growing demand for healthier and more nutritious eating options in the past 12 months. The award is open to any hotel, restaurant, pub, leisure or food service business, regardless of size. Entries can be for a single-unit business or for a group of units.

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The Hotel of the Year - Independent will be a business of three units or fewer under a brand or owner. It will be a successful business of any size, category or market level; show excellence in its chosen market; offer an example to which others can aspire; present a healthy balance sheet and be able to demonstrate particular achievements in the past year.

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The Hotel of the Year - Group category is open to any group hotel of any size and at any market level that demonstrates excellence in its chosen market, consistency of product and service, success as a business, present a healthy balance sheet and particular achievements in the past year. It is open to any hotel that is operated as part of a branded group with four or more units.

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This award recognises an individual who has had a profound impact on the global hospitality industry, whether that is in the field of cheffing, restaurants, hotels or foodservice. They may be a British national or from overseas. There are no formal criteria, and the award is given at the discretion of The Caterer team .

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There are no formal criteria for this award, although the winner is likely to have enjoyed success over a prolonged period. All of the past recipients have worked in hospitality for more than 30 years and, in addition to their core business, have contributed to the industry in a considerable way.

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The winning candidate will have demonstrated proven success in managing and developing a team in the workplace; established a good financial track record and proved their worth over and above the job description, particularly in the past year. Nominations are invited from all sectors of the industry and from all managerial levels.

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The menu of the year shortlist is derived from menuwatch articles which appear in The Caterer each week.

If you are interested in having your menu reviewed, please contact Caroline.Baldwin@thecaterer.com.

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The Newcomer Award is open to all people in the industry who have taken a risk and seized an opportunity and made a name for themselves. The winner will own a business that has been operating for less than three years on 5 July 2024 and have established a reputation for quality and service. This will be their first owner-operator hospitality-based business. Candidates can be from any sector of the industry.

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The Pub and Bar Award is open to people who run, own or manage a pub or pub chain with a food element. The judges are looking for sound business planning and a good grasp of financial matters. Flair and innovation are also important. The winner must commit to staff training, customer service and show involvement in the community.

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The Public Sector Caterer Award will go to an individual or organisation who has made an outstanding contribution to the cost sector. The winner will possess the ability to combine innovation with sound financial performance, as well as being able to demonstrate clear achievements. The individual or organisation will have contributed to the cost sector in the areas of healthcare, education or institutional catering.

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This award is open to individuals who have made their mark in running system-led companies operating branded and themed food and drink outlets. They will operate 3 or more outlets. The judges will be looking for a solid and/or outstanding performance in the past financial year. Financial information must be provided in order to demonstrate business acumen.

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Candidates must demonstrate the ability to combine flair and innovation with good business acumen. They must be setting standards to which others can aspire. They may own and operate several establishments but they will not be themed or branded. The judges will be looking for a solid and/or outstanding performance in the past financial year. Financial information must be provided in order to demonstrate good business judgement.

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This award recognises an individual that has had a significant impact on any area of hospitality. They can be of any age and backgroups, but must have made a meaningful contribution beyond their own business. They may be a British national or from overseas. There are no formal criteria, which is given by discretion by The Caterer team.

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This award will recognise the hospitality business that has taken the most innovative steps to minimise its impact on the environment in the past 12 months. The award is open to any hotel, restaurant, pub, leisure food service business or other hospitality operation, regardless of size. Entries can be for a single-unit business or for a group of units. Innovation will be manifested in such initiatives as implementing renewable energy sources; investing in new technology and equipment to minimise water and energy consumption; minimising the amount of waste sent to landfill through recycling initiatives, adopting more biodegradable products, and liaising with suppliers to reduce packaging; adopting more energy efficient building designs; and promoting seasonal, locally sourced produce to reduce food miles.

Entries must provide:

An action plan showing strategy for increasing commitment to environmental practices in the past 12 months or continuous improvement over a maximum 5 year period.

The business case for activities undertaken and their key objectives and quantifiable success criteria.

Tangible and quantifiable evidence that the action plan was achieved, for example KPIs showing reduction in waste or water use per guest night or meal served.

Evidence of how they are educating, training and motivating employees at all levels to play their part in running a sustainable business.

Evidence of how they are involving customers or guests in sustainable practices.

Entries may include an environmental policy document and, where possible, testimonials from customers.

a) Operations

• What makes your business a sustainable business?

• How embedded is sustainability into your operations and the organisation's ethos and culture

• How important is sustainability in business’ decision making?

• What are the principle sustainable projects the business has undertaken in the past 12 months and what have the outcomes been?

• Our planet is moving towards a population of 9 billion people by 2050, with this in mind how does your business support the development of a more sustainable food system?

b) Buy-in and engagement

• How have you engaged with your various stakeholders (employees, customers, shareholders, wider community, etc.) on sustainability issues?

• Who is responsible for sustainability targets/performance and how is this measured and incentivised?

c) Maximising benefits

• How have you used your climate change/sustainability agenda to gain the competitive edge?

• Is sustainability driving your top line as well as generating savings on the bottom line?

• How are you maximising benefits driven by sustainability activity for your stakeholders?

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This award honours an individual who has made a major contribution to the knowledge, understanding and promotion of wine, Champagne and spirits in the UK hospitality industry. The recipient will display a proven track record for profiting from the sale of alcoholic beverages and training staff in effective wine service; and will demonstrate a wider commitment to their industry, through their involvement in the fields of education or charity. Our winner may work in any sector of the hospitality industry.

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