341: How energy prices are hurting the hospitality sector

<div>Energy prices are soaring and having a profound and growing impact on businesses of all kinds.<br> <br> But the hospitality sector has faced incredible pressure across two years of the Covid pandemic. So, how is it coping with this latest, significant challenge?<br> <br> It is a sector where showing a positive, welcoming face to your customers is vital.<br> <br> But businesses in the sector are reporting energy price rises of 95%, and many are being forced to <a href="https://foodmatterslive.com/article/energy-prices-soar-food-businesses-prepare-inflation/">raise prices, drastically reduce energy use, and cut trading hours</a>.<br> <br> In the UK, the Government has offered support in its <a href="https://foodmatterslive.com/article/government-kwasi-kwarteng-liz-truss-business-energy-cap/">Mini Budget</a>.  <br> <br> But, with a tough winter looming, will that help be enough?  <br> <br> Will the smile be back on the face of the hospitality sector in the medium term?<br> <br> In this episode we hear from two people who can offer a rounded view of how the energy price crisis is affecting the industry.<br> <br> Gareth Fulford is chef and patron at a restaurant in Cheltenham, where he is feeling the effects every single day.<br> <br> His business, like many others, is fighting battles on two fronts; the increased cost of energy and the fact his customers have less disposable income <a href="https://foodmatterslive.com/podcast/rising-inflation-what-will-it-mean-for-the-food-industry-food-podcasts/">as inflation soars</a>.<br> <br> Harriet Walker is an analyst at <a href="https://www.cornwall-insight.com/">Cornwall Insight</a>, a firm that predicted a typical household energy bill could hit more than £4,000 next year.<br> <br> <strong>Gareth Fulford, Chef/patron, Purslane Restaurant <br> </strong><br> <a href="https://www.purslane-restaurant.co.uk/">Purslane</a> specialises in sustainable British seafood paired with the best Cotswold produce.<br> <br> Gareth comes from a family of butchers and has been working as