In the latest in HRC's Hospitality Insights series, we speak to Alison Barwell, General Manager at Nemo's Bar & Restaurant at Stoney Cove, about the move towards shorter and more plant-based menus and the potential impacts of National Insurance contribution increases. 

Tell us about your role

I am a General Manager of a unique independent site. The pub/restaurant is at Stoney Cove, which is a national diving centre. We have a beautiful outlook across the cove, and get to watch the open water swimmer, divers and the wildlife daily.

What do you love about working in the hospitality industry?

I love the fact that we help to make customers memories. Myself and my team are passionate about giving great customer service and we try to have the personal touch as quite a few of our customers come weekly due to using Stoney Cove either for swimming or diving or our regulars that live in the surrounding villages. 

What do you think are some of the major opportunities and challenges for hospitality operators this year ?  

I think moving to offer a delivery service will benefit some of us smaller operators, for the large corporate operators I think the ability to offer set menus or theme nights or buffets/ bottomless options will be their opportunities. I believe that the increase to NIC will have the biggest impact on the industry and one of the most challenging. This will effect employment and it is already seeing companies offer higher wages to retain or recruit staff.

What do you think will be one of the major trends in hospitality in 2025?

I believe that one of the trends will be to have shorter menus, with regular changes to reflect consumer demands- more plant based menus will continue to increase, and we may see a surge in consumers wanting to know about the  provenance of their meal that they are eating.

What are you hoping to learn or source at HRC this year?

I am hoping that my team I am bringing with me, find inspiration for their areas that they work. I will be brining three team members who have been in the hospitality world for over 20 years and have never been to a trade show. I am looking forward to watching then try new products get ideas that they can bring back to our venue.