{"id":35258,"date":"2024-05-26T06:54:11","date_gmt":"2024-05-26T06:54:11","guid":{"rendered":"https:\/\/kede.com.br\/news\/how-we-stay-responsible-as-popularity-grows\/"},"modified":"2024-05-26T06:54:12","modified_gmt":"2024-05-26T06:54:12","slug":"how-we-stay-responsible-as-popularity-grows","status":"publish","type":"post","link":"https:\/\/kede.com.br\/news\/how-we-stay-responsible-as-popularity-grows\/","title":{"rendered":"‘How we stay responsible as popularity grows’"},"content":{"rendered":"


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Catherine Moore,<\/span>BBC News NI<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\"BBCBBC<\/span><\/div>\n<\/div>\n

Kate McNally said Haymarket has measures in place to ensure it can run bottomless brunches responsibly<\/figcaption><\/p>\n<\/figure>\n
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A boom in the popularity of bottomless brunches is providing a welcome boost to the hospitality industry but must be handled responsibly, it has been warned.<\/p>\n

The latest report of the Responsible Promotion and Retail of Alcohol Code in Northern Ireland said the number of bottomless brunches on offer had increased over the past five years.<\/p>\n

It said bottomless brunches were not necessarily irresponsible but they must be compliant with the code.<\/p>\n

Kate McNally, of Haymarket bar in Belfast, said the set prices of bottomless brunches worked well for those on a budget and provided good value.<\/p>\n

“We would have a lot of birthday parties, celebrations, even just friends meeting up,” she told BBC News NI. <\/p>\n

“They know their food is included in it and there\u2019s no surprise to what they\u2019re having to pay.”<\/p>\n<\/div>\n

‘It’s not unlimited’<\/h2>\n<\/p>\n
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Ms McNally added Haymarket had measures in place to ensure it ran bottomless brunches responsibly.<\/p>\n

“We have obviously watched our guidelines and watched for the guidance on what to do,” she said.<\/p>\n

There is a 90-minute time limit for bookings, customers can have one drink at a time and drinks are served with food. <\/p>\n

Non-alcoholic packages are also available – and some sittings include live entertainment or karaoke.<\/p>\n

“It\u2019s table service only so you have a server. It\u2019s nice for the customer because you get a rapport with the server, they get to know you,” Ms McNally said.<\/p>\n

“But they also see how many drinks are going to the table and they can make sure we run as responsible liquor licence holders.<\/p>\n

“If you appear to be intoxicated we will stop serving you.”<\/p>\n

Haymarket’s bottomless brunches are pre-booked online and the terms and conditions are clearly specified on the website.<\/p>\n

“The alcohol doesn\u2019t just keep coming, it\u2019s not unlimited and that\u2019s clearly stated,” Ms McNally added.<\/p>\n

She said bottomless brunches attracted a “slightly different crowd” and were important for the industry after the Covid pandemic and the cost-of-living crisis.<\/p>\n<\/div>\n

Social, good value and ‘a bit different’<\/h2>\n<\/p>\n
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\"Alex<\/div>\n<\/div>\n

Alex Laybourne said bottomless brunches are good value for money<\/figcaption><\/p>\n<\/figure>\n
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Alex Laybourne said the social aspect of bottomless brunches was \u201creally good\u201d, as is the value for money.<\/p>\n

She thought one drink at a time was \u201creasonable\u201d but an overall limit was “a bit unfair unless you\u2019re acting unreasonably\u201d.<\/p>\n

Charlie Smith said bottomless brunches were \u201cquite fun and a bit different\u201d.<\/p>\n

She would prefer a drinks limit over a time limit \u201cbecause when you get chatting you don\u2019t want to be rushing\u201d.<\/p>\n

\u201cI do think it\u2019s probably a good idea for the business to slow us all down,\u201d she added.<\/p>\n

Stephanie Beaumont said bottomless brunches were usually \u201creally cheap\u201d and a chance to \u201cget everyone together\u201d.<\/p>\n

The last time she did one the drinks limits were \u201cquite strict\u201d and the group she was with \u201cdid get a bit annoyed\u201d.<\/p>\n

\u201cThe more people drink, the rowdier they get and the more drinks they want so I think it\u2019ll be hard for places to manage,” she said.<\/p>\n

“But if it\u2019s bottomless they can\u2019t just give you endless alcohol.\u201d<\/p>\n<\/div>\n

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\"Charlie<\/div>\n<\/div>\n

Charlie Smith said bottomless brunches are something “a bit different”<\/figcaption><\/p>\n<\/figure>\n

Responsible promotions<\/h2>\n<\/p>\n
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The report from the Responsible Promotion and Retail of Alcohol Code, which covers the period from September 2018 to September 2023, recorded an increase in bottomless brunch promotions.<\/p>\n

The Independent Complaints Panel (ICP), which oversees compliance, has issued guidance to hospitality businesses, emphasising that promotions should not encourage people to drink more than they would have otherwise intended. <\/p>\n

The ICP has also issued a sample set of terms and conditions which can be used for bottomless promotions.<\/p>\n

These include that \u201cbottomless\u201d does not mean an unlimited supply of alcoholic drinks, drinks must be served with food and by table service, and customers can have one drink at a time.<\/p>\n

Responsible Promotion and Retail of Alcohol NI chairman Duncan McCausland said the aim of the report was to give guidance to businesses so they could operate bottomless brunches responsibly.<\/p>\n

\u201cObviously, they’re trying to provide value for money for customers and a promotion that attracts people in,” he told BBC News NI. <\/p>\n

“But it has to be done in a fashion that is responsible.<\/p>\n<\/div>\n

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Duncan McCausland empahsised the needs for businesses to host responsible bottomless brunches<\/figcaption><\/p>\n<\/figure>\n
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\u201cWe’re not looking to prevent people operating promotions, but we want them to do it in a sensible fashion.”<\/p>\n

The move to more social media marketing had brought new challenges, he said, with more businesses using TikTok, Instagram or X to promote bottomless brunches.<\/p>\n

Businesses may employ social media promoters who are \u201cnot fully up to speed with what is or could be potentially irresponsible\u201d, Mr McCausland said.<\/p>\n

The code has tried to encourage businesses to ensure those promoting their events \u201care aware of what is seen and judged to be responsible\u201d.<\/p>\n

Mr McCausland said that businesses and promoters wanted “to provide a safe environment” for people to consume alcohol and have a good night out.<\/p>\n

“We are just making sure that promotions encourage responsible consumption of alcohol and don’t encourage irresponsible consumptions. I think that’s very important,” he said.<\/p>\n

Mr McCausland said there has been \u201cno major difficulty\u201d advising promoters and the \u201cvast majority\u201d of licenced premises \u201cexercised their responsibilities very responsibly\u201d.<\/p>\n<\/div>\n

‘We need to get people in the door’<\/h2>\n<\/p>\n
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Ms McNally said it “made sense for every business to try to do it right”.<\/p>\n

“You want everybody to feed off each other and say Belfast\u2019s a great place to go,” she said. <\/p>\n

“We hold the liquor licence. We\u2019re responsible for that. I don\u2019t want our venue to have a bad reputation. Nobody does.”<\/p>\n<\/div>\n<\/div>\n


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11 minutes ago Catherine Moore,BBC News NI BBC Kate McNally said Haymarket has measures in place to ensure it can run bottomless brunches responsibly A boom in the popularity of bottomless brunches is providing a welcome boost to the hospitality industry but must be handled responsibly, it has been warned. The latest report of the […]<\/p>\n","protected":false},"author":1,"featured_media":35259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[3073,3301,10674,2203],"_links":{"self":[{"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/posts\/35258"}],"collection":[{"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/comments?post=35258"}],"version-history":[{"count":1,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/posts\/35258\/revisions"}],"predecessor-version":[{"id":35260,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/posts\/35258\/revisions\/35260"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/media\/35259"}],"wp:attachment":[{"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/media?parent=35258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/categories?post=35258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kede.com.br\/news\/wp-json\/wp\/v2\/tags?post=35258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}